Thursday, March 29, 2012

No Bake Granola Bars





Annie and I made these yesterday and they are delicious!!! I love that you can basically start with the base and add whatever you want to them. We just did raisins and walnuts... yum! Next time I think we may do apricot/almond/coconut! 



ANY FRUIT & ANY NUT NO‐COOK CHEWY BARS

1/3 cup each coarse chopped almonds and pecans (or any nut /nuts you choose)- you can also omit
1/2 cup honey**
2 1/2 cups rolled oats
3/4 cup dried apricots, prunes, figs or medjool dates
1 teaspoon cinnamon
1/4 cup shredded coconut (optional)
1/2 cup dried cranberries, raisins or other dried berries
** You can substitute fruit puree, maple syrup, brown rice syrup or natural sweetener of your choice

1. Preheat oven to 325 F. Spread nuts on a baking sheet and toast 8 ‐10 mins until light brown (optional- or buy already toasted)
2. Warm honey until thin consistency (if honey is viscous). In processor, add oats, dates (or prunes etc), cinnamon and honey. Pulse until dates are chopped and oats are incorporated
3. Scrape mixture into a medium bowl, add in remaining dried ingredients and using damp hands incorporate the ingredients together
4. Turn the oat mixture out onto a baking sheet lined with wax or parchment paper. Using damp hands press the mixture out into an approx 6 x 12” rectangle. You can also roll between two sheets of parchment paper. Place in freezer for 30‐40 minutes
5. Turn rectangle out onto cutting board and cut into 16 squares. Can refreeze or chill
Source: Sunset Magazine (adapted)



Enjoy!

Wednesday, March 28, 2012

Italian Sloppy Chicken Joes



I tried this out today and wow, it was good!!! I sort of stumbled upon it too. I had some leftover baked goat cheese (you know the yummy kind you get in tapas restaurants?) and thought about throwing in some chicken. Mmm, mmm tasty! This is really easy and fast in a pinch!

Italian Sloppy Chicken Joes

1 cup marinara sauce
3-4 tbs goat cheese
1 cup cooked chicken (shredded)
Pesto (optional)
Whole wheat bread/ buns

Heat the first 3 ingredients together in the microwave until warm. Spread a thin layer of pesto on your bread/ bun. Top with chicken mixture and enjoy!


Wednesday, February 15, 2012

Whole Wheat Pasta Frittata Shapes


Shapes are always fun for kids... OK, and for grown ups too! Here's a fast and easy way to use up leftover pasta for a nutritious lunch or dinner. 


Coat a frying pan with a little oil. Toss in pasta. Whisk together about 3-4 eggs, salt, pepper and some parmesan cheese. Pour over pasta and cook on low, covered, for about 10 min. If the eggs aren't cooking on top, I'll also sometimes broil the whole pan for about 5 min. Slide out onto a cutting board and use cookie cutters to make shapes. I like to serve this with tomatoes. It's also great dipped in pesto! Yum!


Friday, February 10, 2012

Chicken Taco Cups

  
Annie just loves to make her own tacos. And she loves little cups. And pink. So what better use for some sale priced silicone muffin cups then some chicken taco ingredients? I got 6 pink and 6 brown cups- perfect for Annie and Max. I filled each cup with a different topper and served with tortilla chips (we are out of tortillas). The kids loved it! 

I think these cups have endless possibilities... perfect for "deconstructed" meals... assembly optional!





Friday, January 27, 2012

Intuitive Eating



This week I had the opportunity to listen in to a Webinar on Intuitive Eating. What a great concept!!! The program was put on by the professionals at The Intuitive Eating Pros. And I have to say, the timing couldn't have been better. I've been afraid of creating too many "special foods" that I limit with the kids. The day after I heard this session, I found Annie in the pantry sneaking tortilla chips at 5:45 in the morning. That was like a slap in the face to me. I realized how I'm creating a scary emotional response to certain foods for her. Having too many limitations, I've created an unhealthy drive for her. I realized food needs to be for nourishment, not reward or punishment. Nor should it be continually restricted. Now, I'm not saying let your kids eat desserts all day every day, but we need to give them the opportunity to enjoy food and feel their body's messages. Ellyn Satter has some great tips. Check out her site here. 


The Intuitive Eating pros offered a ton of great info in the webinar, but I'd like to just give you their Top 10 Principles below (Copyright 2007-2010. intuitiveEating.org). As an adult it is critical for you to model these behaviors to your children. Study after study have shown dieting only leads to more weight gain. We must teach our kids to enjoy food and also listen to their bodies. 



1. Reject the Diet Mentality. Throw out the diet books and magazine articles that offer you false hope of losing weight quickly, easily, and permanently. Get angry at the lies that have led you to feel as if you were a failure every time a new diet stopped working and you gained back all of the weight. If you allow even one small hope to linger that a new and better diet might be lurking around the corner, it will prevent you from being free to rediscover Intuitive Eating.
2. Honor Your Hunger. Keep your body biologically fed with adequate energy and carbohydrates. Otherwise you can trigger a primal drive to overeat. Once you reach the moment of excessive hunger, all intentions of moderate, conscious eating are fleeting and irrelevant. Learning to honor this first biological signal sets the stage for re-building trust with yourself and food.
3. Make Peace with Food. Call a truce, stop the food fight! Give yourself unconditional permission to eat. If you tell yourself that you can't or shouldn't have a particular food, it can lead to intense feelings of deprivation that build into uncontrollable cravings and, often, bingeing When you finally “give-in” to your forbidden food, eating will be experienced with such intensity, it usually results in Last Supper overeating, and overwhelming guilt.
4. Challenge the Food Police. Scream a loud "NO" to thoughts in your head that declare you're "good" for eating under 1000 calories or "bad" because you ate a piece of chocolate cake. The Food Police monitor the unreasonable rules that dieting has created . The police station is housed deep in your psyche, and its loud speaker shouts negative barbs, hopeless phrases, and guilt-provoking indictments. Chasing the Food Police away is a critical step in returning to Intuitive Eating.
5. Respect Your Fullness. Listen for the body signals that tell you that you are no longer hungry. Observe the signs that show that you're comfortably full. Pause in the middle of a meal or food and ask yourself how the food tastes, and what is your current fullness level?
6. Discover the Satisfaction Factor. The Japanese have the wisdom to promote pleasure as one of their goals of healthy living In our fury to be thin and healthy, we often overlook one of the most basic gifts of existence--the pleasure and satisfaction that can be found in the eating experience. When you eat what you really want, in an environment that is inviting and conducive, the pleasure you derive will be a powerful force in helping you feel satisfied and content. By providing this experience for yourself, you will find that it takes much less food to decide you've had "enough".
7. Honor Your Feelings Without Using Food. Find ways to comfort, nurture, distract, and resolve your issues without using food. Anxiety, loneliness, boredom, anger are emotions we all experience throughout life. Each has its own trigger, and each has its own appeasement. Food won't fix any of these feelings. It may comfort for the short term, distract from the pain, or even numb you into a food hangover. But food won't solve the problem. If anything, eating for an emotional hunger will only make you feel worse in the long run. You'll ultimately have to deal with the source of the emotion, as well as the discomfort of overeating.
8. Respect Your Body. Accept your genetic blueprint. Just as a person with a shoe size of eight would not expect to realistically squeeze into a size six, it is equally as futile (and uncomfortable) to have the same expectation with body size. But mostly, respect your body, so you can feel better about who you are. It's hard to reject the diet mentality if you are unrealistic and overly critical about your body shape.
9. Exercise- Feel the Difference. Forget militant exercise. Just get active and feel the difference. Shift your focus to how it feels to move your body, rather than the calorie burning effect of exercise. If you focus on how you feel from working out, such as energized, it can make the difference between rolling out of bed for a brisk morning walk or hitting the snooze alarm. If when you wake up, your only goal is to lose weight, it's usually not a motivating factor in that moment of time.
10 Honor Your Health--Gentle Nutrition. Make food choices that honor your health and tastebuds while making you feel well. Remember that you don't have to eat a perfect diet to be healthy. You will not suddenly get a nutrient deficiency or gain weight from one snack, one meal, or one day of eating. It's what you eat consistently over time that matters, progress not perfection is what counts.

Tuesday, January 17, 2012

Cashew Queso

Ok folks... you HAVE to try this recipe. It is really, really good. I realize it sounds a little funky, both Oscar and I were skeptical. But it is tasty! It's also something the kids will love (just leave out the jalapeno if they don't like spicy). Annie loves any dip that gets her tortilla chips! I also ate this on corn tortillas with tomatoes. Yum.

It comes from the Post Punk Kitchen... a fun vegan recipe site.

Here's the link to the recipe: http://www.theppk.com/2011/11/cashew-queso/

Enjoy!

Thursday, January 12, 2012

Animal Free and Loving It!

Kale


So I have to tell you all, I've been on a vegan diet for for about 11 days. I am ABSOLUTELY loving it. I can not believe my energy levels, my skin is glowing and I've lost 7 lbs. I don't plan to stay vegan forever- just for a bit more into the new year. It's just been a great way for me to give my health a kick after the holiday gorge. 


Now I know a vegan diet is certainly not for everyone, it would be especially challenging to do with kids, but there are some great things you can take from it! 


First of all, our diets really should be plant based. Remember the My Plate guide release last year? HALF of the plate is covered with fruits and vegetables. Trying to achieve this at each meal is a great goal- for you and your kids (and don't forget about snacks!).


It's also great to encourage us all to try new things. Perhaps get a little adventurous with some kale, tofu, seitan, tempeh or miso.


Finally, I've found it's a great way to cut some extra calories. I made tacos tonight with tempeh... and instead of adding sour cream and cheese... I just added more salsa. Its was delicious and and had no saturated fat calories. 


Here's a kale salad recipe for you all... it's AWESOME! I've converted many non-kale eaters with this one... give it a try, even if you pair it with some chicken!!!



“SUSHI” GREENS
1 bunch greens (kale/collards/chard) , stems stripped and leaves chopped
Juice of 1 lemon (use more if bunch of greens is big)
1/4 cup olive, canola or grape seed oil
1/2 teaspoon sea salt
1/2 tsp honey (or more to taste- I like it sweet)
1/4 cup (or more) peeled or julienned carrot, sweet potato or beets- I use way more
1 avocado, cubed (optional)
1/4 cup raisins (optional)- I use more
1 tsp miso (optional)
Whisk together lemon, olive oil, miso and salt. Pour over greens and carrot (or substituted ingredients). Toss together and marinade at room temperature for at least an hour. Toss with remaining ingredients.

You can skip the waiting 1 hour if in a hurry!

Enjoy!