Saturday, May 26, 2012

#Flounder and Marinated #Veggies #Recipe

If you know me, you know I love nearly every kind of green vegetable. Going to the produce section is so much fun!  I really want to try something I have never eaten and look up a recipe online and make it. Do you ever feel that way? 


I recently watched a cooking video I found on Twitter on marinated zucchini for stuffed pitas (I'd share the link but the site is down at the time of posting). Matter of fact anything dealing with zucchini, I’m taking notes!  I had on hand zucchini, yellow squash and roma tomatoes and I marinated the veggies [with EVOO, minced garlic, sea salt, lemon juice, and basil] for 4 hours before roasting them at 350 degrees for half an hour.  I prepared “Italian Style" flounder and brown rice to serve with the veggies. 

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Thank you very much for your generosity in helping to offset the costs of website upkeep, so that I can keep sharing wellness resources with my community and beyond.

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Monday, May 14, 2012

#PB&J Roll-ups #Recipe

One afternoon for snack, we made the 'easy lunch' item - PB&J roll-ups.


Items needed:
Whole wheat tortillas (La Tortilla Factory is free of hydrogenated oils)
Organic strawberry preserves (or your choice)
Natural peanut butter (we used crunchy so it wasn't one note)

I cut up the remaining banana as a side dish… you know, just in case.

I hope you try this snack one day! Buon Appetito!


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Tuesday, May 8, 2012

Life can bring ME #lemons - I L-L-Love them! #Benefits

We visit with our friend Vlada Vladic of Cooking and Kids. She lives in Temecula’s Wine Country where lemon and orange trees are everywhere!  On a Friday in February, my son had the opportunity to pick some lemons from her “orchard” to take home.



We drink a lot of water in our home so having sliced lemons on hand is ideal. There’s nothing like fresh picked lemons!!


The benefits of lemons are endless. You can find many resources online that address this but to share a few of my favorites: 1) For starters, the taste alone is enough to add to water daily. Feel free to drink to your delight. 2) It serves as a diuretic. 3) High levels of Vitamin C. 4) Low in fat and cholesterol. Great as a seasoning on seafood and salads. 5) Finally, it helps prevent and perhaps even ‘cures’ many ailments such as sore throat, constipation, the common cold, nausea, heartburn; it boosts functionality of your liver and aids in the lowering of blood pressure.  Drink up!  Eat Well, Live Well.

I should mention that Vlada shared with me that her two children (ages 8, 6) pick bags of lemons and take them in a wagon to sell to the neighbors. A bag holds about 10 large lemons. The kids sell each bag of lemons for $1.50. For her, the most important part of her children selling the lemons is so that they learn how hard it is to earn money, so that they can contribute to the family (even in the smallest way) and they put aside some money for their summer trip. In addition, a small portion of what they earn is donated to whomever they wish to help. As you can imagine they don’t earn much, however, they do learn a lot while doing this.  

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Wednesday, May 2, 2012

Stuffed #veggie #flounder and rice #recipe



Using: fish and prepared veggies of your choice

Ingredients:
1/4 cup EVOO
2 Garlic cloves, minced (or finely chopped)
1/4 cup diced Onions
1/2 cup shredded Carrots
1 shredded Zucchini
1/2 cup chopped Mushrooms
1/4 cup slivered Almonds 
Cooked rice of your choice (Jasmine, Basmati, Long Grain or Brown)
Wild-Caught Flounder (or wild-caught fish of your choice)
2 tbsp Butter or 2 tbsp EVOO
1 tbsp Lemon juice
1/4 tsp Salt & pepper
1/2 tsp dried parsley

Directions:
1. Sauté onions and garlic in EVOO ‘til translucent, add carrots then zucchini. Add mushrooms; slivered almonds. 

2. While all is cooking, prepare your rice separately. 

3. Add bread crumbs to veggie mix and season to your taste. Remove ‘stuffing’ from pan. 

4. Season flounder with salt, pepper and lemon and gently roll the stuffing inside the fish (have toothpicks ready) and brown on medium-low heat on the stove top. 

5. If any stuffing remains, toss with rice adding a splash of lemon juice. After fish is cooked through, remove and keep warm while preparing a sauce in the hot pan with evoo or butter and seasoning of your choice. You can use white wine and lemon juice as well. Get creative – it’s fun and rewarding! Buon appetite!!

I do receive a small commission from Amazon.com if you purchase anything through their site using one of the links above (read my full advertising disclosure here). 

Thank you very much for your generosity in helping to offset the costs of website upkeep, so that I can keep sharing wellness resources with my community and beyond.



Subscribe to my blog here to never miss a post. 
Follow me on Facebook, Twitter, and Pinterest.
Download my free eGuide when you subscribe to my monthly newsletters for free.

Choose, eat, and live well! =)