After a lengthy hiatus and some much needed family time, I’m back on the blog. I decided to start off today with an incredible vegan smoothie. To create, I just layered up all of my favorite (Organic, of course! ;)) vegetables and fruits, loaded up some natural energy in there with some delicious little black chia seeds and some Bolthouse Farms “Green Goodness” juice.
What I used from the base up:
*New York Apples
*Yellow Grape Tomatoes
*1/4 cup Black Chia Seeds
*1/2 cup Bolthouse Farms “Green Goodness” Juice
Just blend and enjoy. Remember that your home is the best place nurture healthy habits and maintain a healthy body weight. High fiber breakfasts are important, and smoothies seem to be the easiest way to become acquainted or reacquainted with important fruits and vegetables that you may otherwise find easily avoidable- Not to mention that smoothies are a great way to make eating healthy fun for children. Nearly all Americans do not consume a healthy amount of fruit and vegetables.
Happy Wednesday! 🙂
I thought that this was just absolutely great. These are my family’s absolute favorite muffins (refer to the previous post, titled Monster Monday), but we put an excellent spin on them by adding these sweet little eyes! All that you need is some gel icing and eye-candy decorations, (I found both at Target for under $5 total), and add to these spooky little muffins.
***WARNING: Word to the wise- don’t add the eyes unto right before serving. I left my first batch in the refrigerator overnight and the eye decorations absorbed the moisture of the gel and “dilated”. At that point, I learned my lesson. They were much less cute.
Finally! It is my absolute favorite month of the year. In lieu of my lifelong love for fall weather, Halloween-themed makeup & fashion, (and my health food obsession, of course), I will be posting copious amounts of autumn-related recipes and craft ideas this month. The first of which is an incredible stuffed squash recipe that will keep everyone happy and impress guests. I have tried several stuffed squash and pepper recipes over the years, and this one seems to be my favorite. Another reason why this recipe is great is because although it IS time consuming, it is simple, the presentation is pleasing, and the ingredients are rather inexpensive to buy.
What you will need:
- One half of a large, butternut squash
- 3 Tbs. Olive Oil
- 3-4 finely chopped garlic cloves
- Ground Black Pepper
- Basil (preferably fresh, although ground is fine)
- Cherry tomatoes
- 1 red onion
- 2 small zucchini
- 1 small yellow squash
- A few small sweet peppers (I used multi-colored ones)
- Crumbled Goat Cheese
- Gruyere cheese
- Preheat over to 400 degrees F.
- Cut the large squash in half and scoop out seeds. Carve the inside out just enough to create a “bowl” out of one half of the squash. Save the other half of the squash for later, or double second part of recipe if you decide to bake both halves. Add useable parts of the scooped out squash to the vegetable mixture in Step 5.
- Mix together olive oil, garlic, and and any other desired spices and brush over the squash bowl. Sprinkle with ground black pepper and other desired spices.
- Bake on baking sheet for approximately 35-40 minutes.
- Next, chop the remaining vegetables into bite-size, with the exception of the cherry tomatoes, which should be left whole. Place on a separate baking sheet, season, and bake for 28-30 minutes.
- Once both squash “bowl” and the vegetables are prepared, artfully scoop the veggies into the squash, adding desired amount of goat cheese while filling.
- Chop Gruyere, basil and parsley into small pieces and then sprinkle on top of dish and allow to melt.
- Serve dish in slices, (yes, literally slice of pieces of the squash!) or serve filling scooped out of the squash with Pita bread.
*Also keep in mind that stuffed vegetables are an excellent opportunity to improvise. Make dishes like this different every time by changing around ingredients. Other ingredients that go well in a stuffed squash include, but are not limited to: mushrooms, shallots, black beans, and sweet potatoes.
I just blended up this incredible (and VERY green) energy-packed smoothie for my son and I as a midday mini meal! I definitely am feeling very full and focused!
In the blender, Mix:
4 cups of spinach
2/3 cup blueberries
1/2 cup strawberries
2/3 cup of fat-free, natural, plain yogurt
Fresh orange juice (add until smoothie has reached desired smoothness.)
Mmm, guilt free foods are always the most satisfying! 🙂
Redbook’s Best Pre- and Post- Workout Snack
This article is so excellent! Very simple, very inexpensive, and very effective ideas. As a fitness fanatic and health food advocate, I highly suggest checking out this quick read!
I have always loved sweet potatoes, but growing up, they rarely graced our kitchen table with the exception of an occasional holiday side dish. Now, sweet potatoes, which are incredibly delicious, are a part of our weekly meal routine! I probably make them at the very least, three times per week in very different ways. Need some motivation? Here you go:
- Sweet potatoes are an absolute Beauty Food, meaning that they nurture your hair, skin, and mood from the inside out with bragging rights such as being rich in Vitamins C, E, and containing high amounts of beta-carotene and other important carotenoids.
- The carotenoids and beta carotene that sweet potatoes are absolutely loaded with are immensely important in strengthening our eyesight and boosting our immunity to diseases. The antioxidant content of the carotenoids also wards off cancer.
- If you’re life lacks cheer and is brimming over with stress, sweet potatoes can help. They are rich in Vitamin D (the vitamin that we typically obtain mostly through sunlight, unless you are like me and spend much of your time “vampiring” it up inside your home or office) which promotes a healthy mood. They also contain magnesium and iron, which also aid in healthy moods and stress reduction, amongst other things.
- Sweet potatoes are heart healthy! High levels of Vitamin B-6 content aid sweet potatoes in keeping your heart running smoothly. Potassium in sweet potatoes is also helpful in this task.
- According to the Mayo Clinic (www.mayoclinic.com), women under age 50 should consume 25 grams of fiber per day, and men under age 50 should consume 38 grams per day. Sweet potatoes are said to contain about 7 grams of fiber per serving, therefore, making them an excellent source.
These are just the “Cliff notes” of sweet potatoes; A little motivator. Now the greatest part is that they can be prepared in so many different ways, that you will never run out of ways to eat them. Be sure to check out the World’s Healthiest Foods article on sweet potatoes for more detailed information: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64
These ones are mine: 🙂
I cannot impress enough how strongly I feel about incorporating copious amounts of vegetables into my daily life. They’re fresh, they’re beautiful, and of course, energizing, as well! So, what’s the problem? Sometimes, I end up with an overload of incredible vegetables and so I have begun baking these types of side dishes that are not only satisfying, but loaded to the gills with fiber and important nutrients that every person needs and deserves. These even heat up nicely as leftovers, and help me to use all of my favorite veggies that I often buy too much of. Not to mention, that having a variety of seasonal vegetables makes any guest feel like you really put extra care into your meal and creates a feeling of welcomeness. (Also, keep in mind that it is totally fine to improvise by adding or subtracting ingredients based on personal preference and availability of ingredients.)
What you will need (I suggest):
- Two large sweet potatoes
- One medium butternut squash or 1/2 large butternut squash
- 3 small zucchini
- 3 small yellow squash
- 1 container of cherry tomatoes
- 2 medium onions of choice
- Extra Virgin Olive Oil
- 5-6 long rosemary sprigs
- Small handful of basil leaves
- Small handful of parsley
- Preheat oven to 400 degrees F.
- Chop sweet potatoes, both kinds of squash, onions, and zucchini and mix into a large bowl.
- Spread veggies from mix in Step 2 onto two baking sheets, drizzle with olive oil and season. Bake mixture for 30-35 minutes or until vegetables are beginning to appear golden.
- While first mixture is baking, chop rosemary, basil, and parsley into a mixture in a small bowl. Add more of these herbs if desired to strengthen flavor of final product.
- Add cherry tomatoes to mixture, and toss with a light amount of olive oil.
- After first mixture has baked, spread second mixture and mix into the first on the baking sheets. Return to oven and and bake for an additional 13-15 minutes. (The reason for adding the herbs and tomatoes last is to bake in the flavor of the herbs without scorching them.)
- Finally, remove from oven and enjoy has a perfect Autumn side dish. 🙂
Getting a child to eat properly ALL of the time is one task that I have found to have grown increasingly difficult over time. Before age two, it seemed so easy to convince my son that there was little else outside of the world of organic, beautiful foods that graced our kitchen table. However, inevitably, that changed upon new play dates, friends, and just being exposed to what life is like as a “typical” American child. So I began restructuring our days “off” to incorporate lasting memories of healthy food and activities. Hence “Monster Monday”!
I decided one Monday that I had had enough of the outside world influencing my son to make poor food choices! I want HIM to influence others one day! I took London’s favorite movie, Monsters Inc., and made and entire day of activities out of it. We took an exciting trip to the store where we purchased our organic, healthy ingredients and made these incredible Monster Muffins together. Kids love to be involved in the kitchen! We had a blast. We chowed down on our delectable little muffins that we had worked hard on, read Monsters Inc. books, watched the movie, and had so much fun bonding that by the end of the day, we slept like babies.
End Result? My son wants to do themed days like this all the time now. He associates our healthy kitchen day with fond memories. It was a step in the right direction.
This recipe is inspired by a recipe on Anjas Food 4 Thought. 🙂
What you will need:
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup Sugar in the Raw or your sweetener of choice
- 2 tablespoons olive oil
- 1/4 cup fat free, all natural yogurt
- 1 teaspoon lemon zest
- 2 medium bananas, mashed
- 1 cup packed baby spinach leaves
- 1/4 cup chopped walnuts
- 1/3 cup of Ghiradelli White Chocolate Chips
- Preheat oven to 350F (180C).
- Prepare 24 muffins tins with baking cup of your choice.
- Mix dry ingredients by hand in a medium bowl and set aside.
- Use a whisk to blend Sugar in the Raw and egg together in a separate bowl.
- Mash bananas with a fork and then mix together with fat-free yogurt, lemon zest, and oil.
- Finely chop spinach in a food processor.
- Finely chop walnuts and set some aside for later.
- Fold all ingredients in together, and add chocolate chips last, also saving some chocolate chips.
- Pour batter into muffin tins until about 2/3 full (batter will rise as it bakes) and finally, gently press leftover walnuts and white chocolate chips into the top of the muffins.
- Bake for 23-25 minutes and let cool before eating.
Finally, enjoy your precious muffins! The spinach is greatly masked by the bananas and the hint of white chocolate and kids love the fun color! One of my favorite ways to enjoy these muffins is warmed up, sliced in half, and with a small amount of natural peanut butter spread over them.