crafty juice

Now I realize this may not work for some of the older picky kids/adults. But I can still get away with it with my son and I plan on raising him on this stuff. In fact, any time I get my blender out, he starts dancing around and singing the juice song! Awesome :)

Ingredients:

• Uh, anything in the fridge/freezer/pantry; such as carrots, spinach, parsley, celery, zucchini, squash, apples, bananas, strawberries, blueberries, and almost any other fruit in there really... although oranges tend to it pulpy
• juice concentrate (pineapple, orange, grape, apple)
  

Directions:

• Don't forget to pre-wash your produce! This is a raw fruit/veggie juice. We want to get rid of those nasty pesticides and waxes. But if you happen to have some steamed fruit/veggie puree sitting around, or cans of fruit (no sugar please), then by all means, throw those in too!
• Now there are a couple of ways to do this. If you want a strict green drink then make up half a can of pineapple juice and blend it with an entire spinach bunch, parsley bunch, and two ribs of celery. Blend until smooth (it will get frothy). Add more water/juice if it's too thick.
• The other version of this is to throw everything you can fit into your blender, add a cup of water and blend till smooth. Then add a scoop or two of frozen juice concentrate of your choice (I like grape).
  

NOTE: if you use anything green, it will most likely be green or brown (unless you did a breakfast drink with frozen strawberries and spinach). Like I said, my son expects it to be this color and it does not in the least bit deter him from sucking it down. Although the little boy I tend is not as familiar with it but happily drinks it, too. It's like if there's even the slightest hint of it being sweet and you call it juice, they'll drink it. Awesome. Also, if it sits in the fridge for a few days, it tends to get thick real fast. I end up just watering it down with water each time I pour it into a cup...

crafty applesauce

This is very, very, very simple. And very, very, very fresh. Oh, and it's also very, very, very good for you!

Ingredients:

• 1 medium zucchini, peeled and roughly chopped
• 1 medium yellow squash, peeled and roughly chopped
• 1 c. apple sauce (no sugar please!)
• lemon juice to taste
  

Directions:

1. Pulse the veggies. Add a good squirt of lemon juice if it needs some liquid (just eyeball it... we're not making soup here people. Think applesauce consistency, m'k?) It'll make about 1 cup.
2. Add equal parts applesauce (which would mean about 1 cup). Blend the two together until well mixed (but not soupy!!). Enjoy!
   

just another reason...

why I "heart" Trader Joe's.

Just so y'all know, I plan on not being such a stranger here on the Mess. My apologies. *B

The Obesity Epidemic

"A researcher in the United States claims that the reason for the obesity epidemic is more than just the calories we eat and the lack of exercise. It's a substance that food manufacturers are widely using."

Listen to, or read, the entire transcript here.

anybody up for some commentary?

Hello to everyone (whoever stops and visits, and thereby reads what I'm writing here)! Just wanted to let you know that I've got everything as linked as possible (at the moment) for everyone's meal plans. Remember that contest? Well we had a bunch of contributors, which was so great and fun! I am going to have to steal so many ideas and recipes from these gals, it's/they are that awesome!

Anyway, and also, I just wanted to let you know that the reason I haven't gotten most of my plan linked, or recipes written, is because we have yet to make a trip to the grocery store!!! So, as soon as I try and test the meals that I have planned, I will get them up here.

Thanks everyone who participated, and thanks to all you out there who comes to this site! It's fun (most of the time ;) Oh, and one more thing. I've added another link list called, the handy and dandy. It's some sites that I frequent to get some new (and most of the time healthy... you know me) ideas! So check them out! And one of these days I'll get around to labeling and posting some "just plain tasty" recipes like I talked about. Baby steps my dears, baby steps!

Take care and I'll be keeping you posted!

*B

My Meal Plan (March)

Saturday-3: Pasta bake
Sunday-4: Stir Fry

Monday-5: Salmon with Fancy Honey-Mustard Green Beans
Tuesday-6: Grilled steak with veggies
Wednesday-7: Leftovers
Thursday-8: Gooey Enchiladas (slow cooker)
Friday-9: Hearty Tomato Stoup w/ sammies
Saturday-10: Nachos
Sunday-11: Chicken Crock-pot Pie w/biscuits

Monday-12: Grilled chicken Caesar salad
Tuesday-13: Disneyland!!!
Wednesday-14: Gooey Enchilada Filling w/ rice (leftover twist from Thursday)
Thursday-15: Hawaiian Haystacks
Friday-16: Chicken Noodle Soup (slow cooker) w/ homemade noodles
Saturday-17: Cucina Salad
Sunday-18: Oriental Chicken (slow cooker)

Monday-19: Fish tacos
Tuesday-20: Leftovers
Wednesday-21: Chicken Lettuce Wraps (Leftover twist from Sunday)
Thursday-22: Steak Fajitas
Friday-23: Garden Veggie Minestrone Tortellini Soup (omit pasta and substitute package tortellini; chicken is opt.)
Saturday-24: Sweetness Salad
Sunday-25: Southwestern Chicken w/ rice

Monday-26: Salmon with Stuffed Portobellos
Tuesday-27: Spicy Beef Stir Fry
Wednesday-28: Shredded Southwestern Chicken Tacos (Leftover twist from Sunday)
Thursday-29: Thai Beef Salad
Friday-30: Veggie Lasagna
Saturday-31: Curried Salad

Robin's Curried Lentils

- my variation of "Dahl"

Ingredients:

• 3/4 cup red lentils
• 1/2 yellow onion, diced
• 1-2 cloves garlic, chopped up
• 1 tbsp butter
• 1/2 can coconut milk, about 1/2 cup (I use lite/low-fat, if you can't get it, just use less and increase the water)
• 2 cups water
• 1 tsp mustard seeds (optional)
• 1 tbsp curry powder
• 1/4 tsp cayenne pepper
• 1/4 tsp crushed dried red peppers
• 1/4 tsp ginger (just the regular powdered kind)
• 1/4 tsp garlic salt

Directions:

Melt the butter in a medium saucepan, then add the mustard seeds, garlic, and onions. Cook on medium heat until onions are transparent and seeds begin to pop. Then add the lentils and cook until shiny and a little transparent (about 3 min). Add coconut milk, 1 cup water, and spices. I just add spices to taste. Simmer 30-40 minutes until lentils are tender and it has a thick soup-like consistency. It will reduce as cooking, so feel free to add water, coconut milk, and adjust spices during cooking. Serve over Basmati rice. It's delicious served with fresh sliced green, red, and yellow bell peppers. It also freezes and reheats well.