onw of the most perfect snacks is an avocado. Add a pinch of salt, a squirt of lime and you have the perfect snack. It sounds too easy and too good to be true right?
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a few nice days in a row made me long for grill season. I brushed the snow off the grill and fired it up. The kiddos (read:carnivores) have been begging for steak lately. Whole foods had some pretty sea scallops so this mamma grabbed those too. Finding myself wanting to try something new I settled upon dandelion greens. I thought why not use them instead of spinach in a creamed spinach recipe. It Worked! cut off the stems of clean greens. I wanted to soften the bitterness associated with dandelion greens so I quickly steamed them for about 4 minutes. Chop the well-drained green leaves. I washed and chopped the white part of a leek then sautéed that in a skillet with a few swirls of olive oil. I added the dandelion greens and cooked for a few minutes before adding 1/4 cup of half and half. Finished it off with salt, pepper and a few drops of lemon vitality essential oil from Young Living before adding the hot scallops.
ok it's NOT green but it is vegan. And yes, I did eat this glorious Mac -N-cheese inspired dish with a giant green salad. I followed the recipe for this vegan butternut squash coconut pasta dish. Let me tell you it did NOT disappoint! Creamy and flavorful for sure. It did however have a strong squash flavor so if you hate squash you won't be fooled. I love it so it didn't bug me one bit. I'm totally making this one again!
http://candicekumai.com/blog/creamy-butternut-squash-mac-n-cheese/
What's your go-to veg? The one you always cook because A) everyone likes it and B) it is fast and easy? We all love Brussel sprouts over here. Not always, but I finally found a way that appeals to my kids. Pan seared then finished in the oven. They are sweet and yet flavorful and finished with plenty of salt. So good I have to make extra so I can have leftovers cold right out of the fridge! cut off the little stem then cut the sprout in half. Heat up your cast iron or oven-safe pan and add a dollop of refined coconut oil. Once it is hot add your Brussel sprouts face down in a single layer. You want to brown them so give em' some space! cook over medium high heat until a nice brown forms after a few minutes. This will give some flavor so don't skip the step. Then you can stick the oven-safe pan right into your hot 350 degree oven. Bake for 4/5 minutes to soften the Brussel sprouts and create perfection. Remove from the oven and serve. I like to sprinkle Gomasio on top too. At least give it a healthy shake of salt and pepper!
My mother-in-law's joke is you can crack an egg over almost anything and have an instant meal. Turns out she is right! In fact, there are even a few cookbooks on the topic. I actually prefer to eat real food for breakfast. And I'm never hungry right when I wake up so my real breakfast is actually mid morning snack time. By then I AM hungry and I want food. Today I ate last night's dinner of roasted Brussel sprout and zoodles with Gomasio and a glorious goopy egg. Oh and there was one huck-a-buck bun left so I claimed it. Yummy! When there is real food in the fridge to grab, it makes a filling meal when you need it. Make left-overs your friend. So far 9 days in to eating predominantly green food and I feel great.
You can't go wrong with steamed brocolli. Elevate it with a squirt of fresh lemon and some garlic bits. I love to make a drizzle of fancy olive oil and jade lemon essential oil. A deeper and clean lemony flavor in one drop of this pure oil made by Young Living. This is the perfect side dish at any meal.
so here we are a week into my personal challenge of eating mostly green at every meal. This has been a fun challenge pushing me to create more food in advance so I can always have something to eat for me. Today we made lettuce wraps based on our favorite ones at PF Changs. My kids love iceberg lettuce. Ugh, it is basically water but it gets them saying they love salad. It's a start. So we mixed up ground chicken and water chestnuts. We made a sauce of soy sauce, mustard, rice vinegar and a bit of cornstarch to thicken it. And a side drizzle of soy, sriracha and Chinese mustard. I made mine vegetarian using extra firm tofu. All 3 of my kids gobbled them down and begged for more. Usually I use Boston Butter lettuce so next time I will remember to buy it at the store when I plan to make these. 1 lb. organic ground chicken-we grab ours from a local butcher 1 8 oz. can water chestnuts, drained and chopped 1 clove garlic 2 green onions handful cilantro, stems removed and leaves chopped salt and pepper to taste 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbs mustard 2 tesasp. corn starch butter lettuce or iceberg lettuce shells swirl olive oil twice around the pan then add garlic and cook 1 minute. Add ground chicken and cook thru. Add the chopped water chestnuts and cook for another minute. Drain any fat. In a separate bowl, combine the soy sauce, mustard, rice wine vinegar and corn starch. stir utnil combined. Pour over the cooked browned meat and stir to combine. Add chopped cilantro, sprouts, shredded carrots or any crisp veggie that appeals to you. Make a dip/drizzle with 2 tablespoons soy sauce, 1 teaspoon chinese mustard and 1 teaspoon sriracha.
What else do you do during a snowstorm but make soup and bread?!! Escarole and creamy butter beans with just a hint of red pepper flakes over crusty day old bread. The greens domination continues over here. one head of escarole, one can rinsed butter beans or cannellini beans, veggie broth, parm cheese, garlic, salt and red pepper flakes. Swirl some olive oil in a pot a few times around the pot. Sautée the garlic for a minute then add the clean, chopped escarole and continue to cook for another 2 minutes. Add the rinsed can of beans, about 4 cups of veggie broth and 1/4 cup parm cheese. Cook all together for about 5 minutes. Salt and pepper to taste. Put a toasted piece of bread or day old crusty bread in the bottom of a bowl then ladel the soup on top. Hearty AND healthy.
Breakfast, lunch or dinner I will happily eat seaweed salad and miso soup. I make my own miso soup but buy my seaweed salad from an Asian market. It never turns out good when I make it. We just don't have the right kinds of fresh seaweed available to us. Kits usually have MSG or nasty preservatives in them so watch for that.
You can grab it premade from Hmart in Burlington, MA. Any restaurant that sells sushi also offers seaweed salad. Packed with tons of minerals from the sea and heavy on sesame flavor. Deep flavors of umami that satisfy every palate. My kids would eat miso soup daily. Thankfully it is super heathy and very quick and easy to make! Keeping it real...sometimes there is no time to make a lunch and you have to grab take out. Work days when I'm in the office are tricky for me. I don't set aside time to eat so it has to be fast. Every sub shop has salads. Some have better choices than others. My go-to is arugula and goat cheese with any type of nut on it. Kick off those gross greasy croutons. Even when everyone is ordering subs and pizza, I can still get my greens!
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Hi, I'm Dr. Heidi!A mom of 3, pediatric chiropractor, natural remedy guru and wellness educator. Archives
April 2024
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