Green Monster Smoothie

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P1070400I am always looking for ways to get more veggies into our family diet and with the trend of adding them to smoothies I have to say I was a little hesitant. But I will admit that I have been won over.

 

A few months ago I ventured into one of the juicing stores around town, and  I tried one of their drinks that didn’t seem to far off the beaten path. I think it was orange and pineapple and spinach. I was blown away because I realized that if my kids were comfortable with the green color, they would surely drink this one.

Don’t get me wrong I’m not going crazy and hiding spinach in everything. Because that’s just ridiculous…kids should know what a real vegetable tastes like. Here’s my twist on the drink I tried.

 

Shopping List:

3 cups of fresh baby spinach
1 banana
1 cup of frozen pineapple
1 cup of unsweetened vanilla almond milk
2 tablespoons sugar

Instructions:
1. In a sturdy blender layer the ingredients in the order listed above and blend on the highest speed possible for about 1-2 minutes. Adjust the amount of milk to get it to the consistency you like.

Serves: 2

Maple-Spice French Toast

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P1070394When we head out of town I like to clean out the refrigerator before we go, so that upon return I don’t find some unidentifiable food that’s morphed into something other worldly. I normally make it into an opportunity to eat soups and salads for most of the week prior to the trip. Which in return makes me feel better about gorging myself on vacation food.

Recently we traveled for a long weekend, and I did what I could and used as much produce as possible beforehand, but I still had half of a loaf of bread to leave behind. This was inevitably due to all the salads we ate, but I just popped it in the refrigerator so that it would still be salvageable when we returned. Unfortunately it was a little dry to use for sandwiches, but it was perfect to make a big batch of french toast.

From time to time I will make french toast on the weekends during the school year, but eating it mid-week is a treat for my kids. Occasionally when I have extra time I will make a big batch like this and freeze it for those busy school days.

Shopping List:
9 slices of bread, about half a loaf
3 large eggs
3/4 cup milk of your choice, I used unsweetened vanilla almond milk
3/4 teaspoon of maple flavoring
3/4 teaspoon of pumpkin pie spice
1 1/2 tablespoons granulated sugar
powdered sugar and berries for serving

Instructions:
1. In a shallow bowl beat together the eggs, milk, maple flavoring, spice and sugar. Then turn on your griddle to medium and grease it with a little butter.
2. Once the pan is hot, dip each slice of bread in the egg mixture one side at a time. Then cook the bread for 1-2 minutes per side.
3. Serve with berries and powdered sugar. Or cool and store in freezer-safe storage bags. If frozen, microwave for 20-30 seconds per slice.
Serves: 3-4

Save the Day Chicken Lettuce Cups

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Save the Day Chicken Lettuce Cups

P1070235One of my biggest daily challenges is to try to get a healthy meal on the table that the whole family will enjoy, while still shuttling kids to their afterschool activities. But often after working and then doing homework with the kids and driving them to their stuff, I succumb and just throw together some pasta and sauce or end up ordering takeout. I know it’s a bad habit.

Sometimes I will actually plan out the meals for the week on Sunday, and then head to the grocery store, and then chop up some of those fruits and veggies so they are ready to go. That of course is always the plan, but often the weekend fun and busy week gets in the way of my best laid plans. Read the rest of this entry

Super Indulgent, Mini-Chocolate Pancakes

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I know it seems pretty unlikely, but this week I am turning forty. Yep! You heard me right. I think I’m certainly on the older end of some other food bloggers, but whatever. For those of you wondering how I’m handling this milestone, I can honestly say that I feel pretty good. In fact I feel fabulous! In my forty years I’ve accomplished quite a lot, career, marriage, kids….blah, blah, blah. But I am thrilled there is so much more to come, the tough infant years and struggling with balancing it all is behind me.

So it’s not only my birthday this week, but also my three-year blogiversary…and Valentine’s Day. The stars could not have aligned better for a perfect little breakfast treat post. Read the rest of this entry

A Party? In a Bowl? Why yes, thank you! (A Super Bowl Party Appetizer Wrap-Up)

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As many of you know I love to entertain, mostly because I love to make mini-foods. But really because I enjoy hanging out with friends while celebrating something special. So, it’s been a pretty long tradition–ok so it’s only been 4 or 5 years, but what ‘evs–of hosting a small group of friends for a Super Bowl Viewing Party.

Normally, I will make a couple of heartier dishes and ask the other families to lighten the load by bringing a dish to share. Here are some of my favorite Super Bowl Go To Party Faves!

Nothing like a hot dip to get the party started, yeah? P1050450Baked Green Chile Artichoke Dip
Simply fresh flavors make this one pop.

P1050799Roasted Tomato Bruschetta
You’ve got to have something for the kiddos, too.

Pizza Pop 'ems

Pizza Pop ‘ems

Pizza Pop ‘ems
And, who doesn’t love bacon? P1040448

Bacon Carmelized Onion Pinwheels
Ok, maybe the vegetarian doesn’t love bacon? Real men do eat quiche.P1030196

Spinach and Feta Quiches

I really don’t care who wins, FYI.

Oatmeal Chocolate Chip Quick Bread

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Oatmeal Chocolate Chip Quick BreadLately, I’ve been on this kick where I am trying my best to avoid buying so many prepackaged snacks for my kids. When they were toddlers it was no problem to get them to snack on fruits and veggies, but with the hectic lifestyle that seems inevitable for kids (and moms). All that running between activities after school, of course. I’ve fallen into that trap that I told myself I would never do…rely on endless carbs that result in my kids having no appetite for dinner.

In the spirit of making changes to our eating habits, this just seemed like a good fit. Over the past couple of years I have tried making Peanut Butter Chip granola bars, Peach-apple fruit leatherTropical Pineapple Smoothies and  of course Chocolate Chip Zucchini muffins, my neighbor’s favorite. But none of these truly felt all that healthy or satisfying for the kids.

And then, for a while there I went down the route of a mini-meal after school with Pizza Pop ‘ems and chicken taquitos, but there is only so much reinventing I can do. That’s when I thought of making oatmeal chocolate chip cookies, but this time turning them into a quick bread. What a fab idea, right? There must be a recipe out there for something like this, surely Quaker Oats might have one, but alas no. It was Sunset magazine that saved the day. With a few easy tweaks to suit our palate this became a winner. And it made a large enough loaf to last a long 3-day weekend.

Shopping List:

2 cups all-purpose flour

1 cup rolled oats

1/2 cup granulated sugar

1/2 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup miniature chocolate chips.

1 1/2 cups buttermilk

2 large eggs

1/4 cup melted butter.

For the streusel:

1/4 cup softened butter

1/4 cup brown sugar

1/4 cup flour

Instructions:

1. In a large bowl mix together 2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup chopped pecans, and 1/2 cup miniature chocolate chips.

2. Stir in 1 1/2 cups buttermilk, 2 large eggs, and 1/4 cup melted butter.

3. In a separate small bowl mash together the ingredients for the streusel.

3. Pour into a greased and floured 9-cup loaf pan. And top with streusel mixture.  Then bake at 350 degrees for 50-60 minutes until a knife inserted in the center comes out clean.

Adapted from Sunset Magazine

A Healthier Side of Chili

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P1060572It’s been ages since I’ve updated this blog!   And of course with my New Year’s Resolution of a healthier lifestyle just a flash-in-the-pan behind me, I can’t forget how much I’ve ignored my readers this past year. I apologize and hope that you will all be satiated with a delectable dish for a cold winter’s night–Chili.

Ok, so it’s not all that cold this afternoon in Southern California, but I’m banking on the fact that our weather will flip-flop back to its fogginess in a few days anyway.  And who doesn’t love to whip up a bowl of chili after a busy day at work? Yes, in just 30 minutes or less!

I know most people think of chili as something that simmers away all day, and there are certainly some great slow cooking recipes out there that work magic, but so many of them have you prep way too much before you turn on the machine. I hate that! I mean, really, who wants to get up earlier just to get dinner going before you head out for the day? My kind of slow cooking is really dumping it all in and letting it all work its own magic….ok I’ll admit it–slow cooking is for my way too hectic days where I know I will be too lazy to cook at the end, and I want to avoid going the fast food route.

So if you are craving a little chili, but don’t want to waste your slow cooker day (mine is Wednesday, btw) give this recipe a try. I think you’ll really enjoy the fresh flavors and the added vegetables that give it a slight sweetness.

Shopping List:

1 pound ground beef, I prefer 7-15 % fat organic

2 cloves of garlic, chopped

1 medium zucchini, quartered and diced

1 cup frozen corn, thawed

1-28 ounce can of crushed tomatoes

1 tablespoon of chili powder

2 teaspoons of cumin

2 teaspoons of ancho chili powder

salt to taste

Suggested toppings: sour cream, shredded cheddar cheese, tomatoes, avocado, cilantro, red onion, black olives, radishes, tortilla chips, corn chips…ok, so basically anything you like.

Instructions:

1. In a large sauté pan, sauté on medium-high heat 1 tablespoon of olive oil with the garlic until the garlic begins to brown.

2. Add the ground beef to the pan and brown it for approximately 5 minutes until it is mostly cooked. A little pink is still ok, since you will continue cooking it from this point.

3. Push the meat to the edges of the pan, and add the zucchini and corn to the center, and then let it cook for 5-7 minutes until the meat and vegetables are nicely caramelized.

4. Reduce the heat on the pan and begin to season dish with the cumin, the chili powders and the tomatoes. Let this simmer at low for another 5-7 minutes. Then taste it! You might want to add some salt or of course your favorite hot sauce. Now it’s ready to enjoy with any (or none) of those yummy toppings.

Serves: 4-6

Roasted Peppers with Goat Cheese and Balsamic

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I feel like sometimes I get stuck in a side dish rut. I pick up the same veggies (depending on the season, really) and those are my weekly veggies, for a month or two. During summer it tends to be green beans, corn, carrots and red peppers. Of course, I add to my list cucumbers and tomatoes and avocados for salads, but as far as an accompaniment to a meal I get stuck sometimes with serving the same side dish for too long. Most of the time it doesn’t really bother me because I’m always just trying to get something on the table that we all like to eat.

Of late my go to side dish has been corn on the cob. Everyone in our family likes it. And it’s so easy to prepare; it really is no brainer when I’m prepping another dish too. I’ll be honest though and sometimes I avoid the whole side dish issue by making a one pot meal like paella or something else, so I don’t have to monitor two pots at once.

But this complacency is what leads to the inability to try new things in our family. So, every couple of weeks, (ok, whenever I think of it) I try a new side dish or try an old one in a different way. Thus, the fancy new pepper recipe.

So with this revamping I figured I’d take my chances with red peppers. My kids have like sweet red peppers for a while now, but roasting them and filling them with cheese made them go from snack to side dish pretty easily. The nice thing about this side dish is that it’s sophisticated enough to serve at a dinner party while also accommodating a few of our more selective family members (sic kids).

What’s your go to side dish?

Shopping List;

3 medium-sized red peppers

2 ounces softened goat cheese

1 tablespoon balsamic vinegar

2 tablespoons chopped basil

Instructions:

1. Cut each pepper in half and remove the seeds. Try to keep the stem in tact. Heat the oven to 425 degrees.

2. Lay the peppers on a parchment lined baking sheet and divide the goat cheese evenly amongst the 6 halves.

3. Roast the peppers with the cheese about 5-7 minutes, until the edges of the peppers begin to turn black and the cheese is melted.

4. Remove the peppers from the oven and drizzle with balsamic and basil and salt and pepper to taste.

Serves: 4-5 for a side dish

Garlic Roasted Shrimp

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P1060007I am always looking for new ways to get dinner on the table without too much hassle. During the summer I grill, but with our grill under construction right now I’ve returned to roasting everything–my wintertime favorite technique. Read the rest of this entry

Fruit Leather: Peach-Apple among others

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P1050921One of my favorite treats when I was a kid was eating a fruit roll-up and for the most part I don’t ever buy them for my own kids. There is just too much sugar and artificial ingredients for me to offer it. But my kids were thrilled when I told them that we were going to make fruit leather from the leftover peach-applesauce that I had made the week before. Read the rest of this entry