Organic Homemade Coleslaw

May 14, 2012 By Leave a Comment
Organic Homemade Coleslaw

Organic Homemade Coleslaw

 

 

I love coleslaw in the summer! It is a crisp, refreshing and delish salad that goes well with a large variety of summer meals. Keeping coleslaw around is a good idea as long as you are not using an over abundance of mayo. I found this simple & quick recipe that I really want to try, it sounds mucho delish!

 

 

Ingredients:

5 cups shredded organic cabbage
1 1/2 cups dried organic cranberries
1/2 cup organic celery, diced
1/4 cup chopped organic green onions, white and green parts
1/2 cups chopped organic green bell pepper
1/2 cup shredded organic red cabbage

Dressing:
1/4 cup organic mayo
1 tablespoon sweet organic pickle relish
1 tablespoon organic honey mustard
Salt and pepper to taste

Directions:
Combine cabbages, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Pour dressing over slaw just before serving. Stir well.

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Healthier Approach to Mozzarella Sticks

March 29, 2012 By Leave a Comment
Healthier Mozzarella Stick Recipe

Healthier Mozzarella Stick Recipe

 

I have to admit mozzarella sticks are one of my fave snacks on the planet. They are a classic snack for parties and get togethers.  I could eat them almost everyday I think. That being said they are very not good for you. They are fried, breaded and a bunch of cheese! I found this method the other day and was pleasantly surprised at how deliciously my updated mozzarella sticks came out.

 

 

Ingredients:
Cheese sticks (you can also use soy cheese sticks and you don’t have to stick to just mozzarella, try whatever cheese you like)
1 package egg roll wrappers (wonton wrappers could be used too but they would be a little less crunchy)
Brummel and Brown (a butter substitute made from yogurt)
Dipping Sauce
Basting Brush

Directions:
1. Preheat the oven to 350 degrees.

2. Place the cheese on the wrapper by the edge so you can roll up the cheese completely. Before you get to the other end of the wrapper fold in edges to seal the stick. You can use a little water to make sure the ends stick together.

3. Melt the butter (or substitute) so it can easily be brushed on to the sticks.

4. Brush the sticks lightly all around so they will get crisp.

5. Put sticks in the oven for 10 minutes and watch closely so they do not burn and so the cheese doesn’t leak out. The sizes and thickness of your wrappers and cheese will really determine how long your sticks should cook.

6. When finished remove your mozzarella sticks to a plate and add your dipping sauce. Let the sticks cool for a couple of minutes first before trying.  I cut mine in half after plating.

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Baked Salt & Vinegar Kale Chips

February 16, 2012 By Leave a Comment
Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Kale is actually one of my fave leafy greens. I am not sure why but I think it has to do with the fact that I can throw a bunch into a boiling pot of water and then just snack away. It goes well with other veggie mixtures and stirfrys. I don’t think it has any particular taste but either way I am down with it. In an effort to creatively snack I decided to attempt some homemade kale chips since they are all the rage. They came out super delish I must say!

Ingredients:
1 bunch organic kale
1 tbs olive oil
1 tsp seasoned sea salt
1 tbs organic white balsamic vinegar
1 plastic freezer bag

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Carefully remove the leaves from the thick stems and tear into bite size pieces.
3. Wash and thoroughly dry kale with a salad spinner or paper towel. 4. Put kale pieces in a large Ziploc bag and add half of the oil first. Massage the kale gently to make sure the leaves are covered then add the rest of the oil.
5. Add the vinegar and sea salt. Massage the leaves gently until they are covered with the mixture.
6.Bake until the edges brown but are not burnt, 15 to 25 minutes or until desired crispiness.

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Buffalo Shrimp Salad

February 2, 2012 By Leave a Comment
Buffalo Shrimp Salad
Buffalo Shrimp Salad

 

 

Hot and Spicy are two of my fave words! Hot and spicy shrimp salad just makes my mouth water thinking about it! If you are a vegetarian you can substitute the shrimp for tofu or even tempeh.
I found this recipe on a list of Super Bowl party foods which I feel is a different but probably healthier choice from other options one would usually have on game day. I will say that this recipe would be good for parties (heck even dinner) and can be used for a multitude of different events from spring through summer depending on the event and theme, I’m just not sure how it would go over on game day but I could be wrong. The buffalo shrimp salad is quick, delish and could be a different take on what Super Bowl food can look like.

Ingredients:
3/4 cup low-fat organic buttermilk
1/2 cup organic sour cream
2 teaspoons organic apple cider vinegar
3 tablespoons fresh organic parsley, chopped
2 teaspoons organic chives, chopped
1 1/2 teaspoons organic garlic, minced
Sea Salt and fresh ground pepper
2 heads organic romaine lettuce, torn into pieces (4 cups)
2 cups organic carrots, grated
2 cups organic celery, sliced
1/2 cup organic scallions, sliced
2 tablespoons organic vegetable oil
2 tablespoons Brummel & Brown or organic butter
2 pounds medium shrimp, peeled and de-veined
1/4 cup bottled buffalo-wing sauce or hot sauce

DIRECTIONS:
1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl
2. Stir well and season with salt and pepper.
3. Chill for 30 minutes.
4. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl.
5. Place in serving bowl.
6. Warm a large skillet over medium-high heat.
7. Add oil and butter.
8. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes.
9. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer.
10. Pour shrimp and sauce over salad.

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Acorn Squash Stuffed w/ Chard & White Beans

January 12, 2012 By Leave a Comment
Stuffed Acorn Squash
Stuffed Acorn Squash

 

 

I am such a fan of squash and am always looking for new recipes for it! I eat some kind of squash at least once a week. I stumbled upon this recipe when looking for low calorie meals last night and it sounds super yum! Stuffed acorn squash sounds like it is going to be my new fave dish.

 

 

Ingredients

1 medium organic acorn squash, halved  and seeded
1/2 teaspoon plus 1 tablespoon organic extra-virgin olive oil, divided
1/4 teaspoon sea-salt, divided
1/4 teaspoon freshly ground organic pepper, divided
1/4 cup chopped organic onion
1 clove organic garlic, minced
1 tablespoon water
1 1/2 teaspoons organic tomato paste
4 cups chopped organic  chard leaves (about 1/2 large bunch chard)
3/4 cup canned organic white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry organic whole-wheat breadcrumbs (see Note)
3 tablespoons grated organic Parmesan cheese

Preparation

1.Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in 8×8 inch dish.  Preheat oven at 450 degrees. 

2. Bake squash until fork tender about 20-30 minutes.

3. .Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.

4. Add garlic; cook, stirring, for 1 minute.

5. Stir in water, tomato paste and the remaining 1/8 teaspoon each salt and pepper.

6. Stir in chard, cover and cook until tender, 3 to 5 minutes.

7.Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

8.Once squash is done baking position rack in center of oven; preheat broiler.

9.Combine breadcrumbs, Parmesan and the remaining 1 1/2 teaspoons oil in a bowl.

10.Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet.

11. Sprinkle with the breadcrumb mixture.

12.Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

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Gravely Scary Veggie Party Platter

October 17, 2011 By Leave a Comment
Gravely Scary Veggie Party Platter

Gravely Scary Veggie Party Platter

 

 

 

 

Ingredients:
1/2 cup fresh organic spinach (you could use artichokes or any other green veggie you want to mix with the hummus)
10 ounces organic plain hummus
Organic Broccoli
Organic Celery
Organic Kale (or Kale Chips)
Organic Pretzels
Hard-boiled organic eggs
Fresh Mozzarella Balls
Organic Crackers (any type you prefer)
Organic large black olives
Organic carrot sticks
Edible Black Marker

Instructions:

1.In a food processor, puree the spinach and hummus together. You can use plain hummus to keep the dip the normal sandy color hummus usually is or get crazy and add a fun colored vegetable to make your grave yard floor.

2.To make the ghosts you can use either hard boiled eggs or mozzarella balls, cut the black olives up into the desired features for your ghosts and then simply place on to your egg or mozzarella ghost.

3. Use an edible marker to turn crackers into tombstones. If you have cake decorating tools and have a fine icing tip you can use a vegetable puree to write on the tombstones. It is easiest to write on the tombstones first before placing them into the dip.

4. Once you have all of the components made and ready put your hummus into your desired display dish. Leave the dip uneven like real ground would be. Stick in your broccoli, celery and/or kale trees and bushes in first. Then carefully place the tombstones lastly ghosts. Get creative and add other things like maybe edible bats made out of cut out pieces of pumpernickel bread. Get as spooky as you can!

5. Once everything is in place use the pretzels as your fence to outline your graveyard. You can use pretzel flats or good old twisty pretzels! All of it make for a gravely delish snack that will wow party attendees!!

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Yoga Kids

June 10, 2011 By Leave a Comment

YogaKids Foundations Trainings, Teacher Certification and Workshops

YogaKids Foundations Training is the original program that revolutionized the way yoga is taught to children.

Yoga Kids is an excellent idea I think! It is important to teach children about exercise at an early age. Yoga is beneficial for many reasons other than staying in shape. It helps with balance, stress, visualization and teaches children skills they can use throughout their whole lives. Generally gym classes aren’t anywhere near enough exercise and recess only takes place in the earlier grades. Integrating Yoga into daily class schedules can help calm down the students during the day.
Yoga Kids is aimed at helping children grow through Yoga. In a country where childhood obesity is at an all time high we should be teaching our children the benefits of yoga and keeping the mine healthy along with the body.
Yoga Kidsoffers training schedules, tools for schools, dvds, games, supplies, teachers, and clothing. Every week YogaKidsoffers a pose of the week and gives detailed instructions on how to do the pose.  I love it! This site is amazingly cute and incredibly essential for all children. Have you heard of YogaKids?  Do you have yoga in your school?

YogaKids Foundations Trainings, Teacher Certification and Workshops

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The Cleaner Kitchen Kit

May 25, 2011 By Leave a Comment
The Cleaner Kitchen Kit

The Cleaner Kitchen Kit

- Protect and Preserve your Plate with EAT CLEANER All Natural Food Wash + Wipes. Tasteless. Odorless. Convenient. Effective. Safe.

Eat Cleaneris a company who wholeheartedly believed that food and health go hand and hand. Most would think that is a no brainer but today especially living in America where every fast food joint is pushing “healthy” choices your way it is easy to get confused or lost in the garbage. Eat Cleaner makes it their missing to set the record straight and bring you products that will help you stay safe and healthy.
Eat Cleaner’s Clean Kitchen Kit is a great way to get yourself started eating cleaner! The kit includes their fruit and vegetable wash, seafood and poultry wash, on the go fruit and veggie wipes & a wash + dryer kit!
The Clean Kitchen wipes are great for moms on the go to wipe snacks down before they get eaten or even at home. It’s important to teach children early about food cleanliness. You could even pack the wipes in their lunches. As for the at home washes I always wash my fruit and veggies obsessively and never really feel they are clean enough that goes double for any poultry or fish we eat. I sometimes hear rising poultry or fish is unnecessary because cooking will kill any bacteria or germs but I don’t buy it.
Try the Eat Cleaner Clean Kitchen Kit and tell me how you like it!

About Eat Cleaner:

When it comes to health, we all want to do the right thing but half-truths and inconclusive information can clutter an otherwise logical vision. Our Eat Cleaner mission is to set the record straight on what’s on our plates and help everyone take matters into their own hands.  It goes beyond a product. It’s a way of life.

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Tiny Turkey Snacks

November 10, 2010 By Leave a Comment
Tiny Turkey Snacks

Tiny Turkey Snacks

Ingredients:

Cocktail Pumpernickel Bread
Organic Cream Cheese (any flavor you like)
Organic Peas
Organic Red, Yellow, Green or Orange sweet pepper
Organic Carrot Slivers
Organic Cheese Slices
Organic Whole Cashews
Organic Slivered Almonds
Organic Parsley or Dill sprigs

Directions:

1, For each sandwich, spread the cream cheese between 2 slices of the bread and then stick them together.

2. For a head, use a small round cookie cutter to cut circles from another slice of bread, then attach the circle to the top of the sandwich with a dab of cream cheese.

3. To add faces like pea eyes, a slice of pepper or carrot for a snood (the thing over the beak), then you can use a pepper, cheese, or cashew as a beak.

4. Then for the body you can stick some peppers, slivered-almonds, carrot slices or parsley or dill-sprigs for feathers in between the slices. You can attach veggies to any part of the turkey you want and stick it on with cream cheese or even honey.

This same snack can be used with different fruits and pb & j! I always say get as creative as you want! There are no limits to your tiny turkeys!

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A Story about Grub and the Organic Kitchen

September 23, 2009 By Leave a Comment

Grub: Ideas for an Urban Organic Kitchen

Grub is about making healthy food choices and preparing mouth-watering meals just as much as it is about unmasking corporate lies and supporting sustainable farming. Grub is a complete guide for anyone who is interested in eating real food.
Finally, organic food has moved out of granola-esque co-ops and into three-quarters of many chain grocery stores. More individuals are becoming aware of the social, environmental, and health benefits of organic eating, independent farming, and promoting “fair food.”
Grub is a combination of an exposé about the fake food overflowing in our supermarkets and the reasons for choosing organic, local, or “fair” items. This book helps us become a part of one of the most important movements of the century: a revolution between education, food and farming that comes full circle.
Included are practical how-to’s for creating an affordable, easy, organic kitchen with dozens of delicious recipes. It also offers those people who buy organically fresh ideas to cook with.

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