Monday, January 28, 2013

Watermelon #Radish! #Recipe

As I have shared before, I love being an active member of a CSA (Community Supported Agriculture) where I receive fresh, in-season, certified organic produce on a weekly or biweekly basis. In this particular week's box, I had three vegetables that I wasn't familiar with: Mache, Watermelon Radishes, and Rutabaga. 

On Sunday, I made the Watermelon Radish. Early next week, I'll experiment with the Rutabagas by steaming them and adding them to mashed potatoes. Lastly, the Mache will be juiced! 

Photo credit: The Produce Guide
If you've never had this kind of radish before, you can see above why they're called watermelon radish! So pretty!! 

Fun fact about me: I once said that I would never eat a radish! At that time, I had NO idea that there were more varieties than the red bulb kind. I can now say I enjoy Daikon and Watermelon Radish! The health benefits of radishes are listed here and here


Roasted Watermelon Radish Recipe:


Scrub exterior and trim roots. 

Cut into wedges (similar size for even roasting). 



Preheat oven to 375 degrees and lightly coat the radish with EVOO (extra virgin olive oil) and sea salt. 

Roast for 45 minutes flipping half way through until fork tender. 
Easy! Delicious! And, best of all, healthy! =)

Note: When I was researching how best to enjoy the radishes, I had read that they're also called Asian Red Meat. I like 'watermelon' over 'red meat' BUT when the radishes were done roasting, they looked more like red meat. See what I'm saying in the images below? 




One final comment: It was a hit in my home even my husband enjoyed them (he's usually harder to please in the vegetable department). He said the taste reminds him of cabbage, which he likes! Our 4 year old ate a few bites, too. I'll be making them again. I hope they're in our next CSA box!! 

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Take the monotony out of #breakfast! #Recipe

Recently, I asked my friend how she's doing on the weight loss journey since having her baby a few months ago.

She told me about Dr. Oz's microwave muffin. I looked it up right away to read the ingredients. I suggested a few ingredient modifications. She also told me that the muffin is dry and not very sweet. And, really... who wants a dry, unsweetened muffin? Boo! 

She told me she adds a tad bit of applesauce but didn't know the exact measurement - this helps with the much needed moisture content of the muffin. The recipe calls to sweeten it with stevia. I shared with her to try organic coconut sugar because it's gone through one process (or two depending on how you look at it) - from the sap of the coconut to boiling then hardening. I say one process because there is only one man-made process.

Based on the original recipe and her suggestion to add applesauce, I opted to add raw honey for the needed sweetness (at least to her and I). It took me approximately 6 attempts before I could come up with an edible product. They were either too wet (eww), too cinnamon-y or too dry. 

On the 7th try,  it came out delicious!

Here's my recipe:

1/4 cup ground flax seed
1 T apple sauce 
1 egg
1 tsp baking powder
1 tsp cinnamon
1 tsp coconut oil
1.5 tsp coconut sugar
1/4 tsp raw honey

Mix thoroughly and cook for 1 minute to 1 minute 10 seconds. Let it sit for 2 minutes. It will still be hot so be careful. Enjoy!


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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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Tuesday, January 22, 2013

#Egg 'Muffins' for Breakfast #Recipe


Preheat oven to 350º F.

Line a muffin pan using a preservative free meat like Hormel or Oscar Meyer Selects. 

I suggest Hormel turkey or chicken breast (free of preservatives, no nitrates/nitrites) then add diced vegetables of your liking (I used zucchini and broccoli florets) to the lined pans. 

*Beat 4 eggs with 1 T of milk (you can omit) and S&P then pour over the veggies. Add cheese to the top of eggs (optional). Bake for about 14 minutes. Check to see if cooked thoroughly with a toothpick in the center. Let cool in pan on wire rack for 3-5 minutes then serve! 

* 4 eggs will yield 8 egg muffins.

You may substitute or omit any ingredients. If you make yours different, please share. I'd love to share your healthy substitutions with my subscribers. 


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Friday, January 18, 2013

#Chocolate anyone? #recipe

I felt inspired this week after seeing two easy recipes to make delectable treats starring one of my favorite ingredients: chocolate. Wait! These are healthy options! Read further...

The no-bake cookies featured: coconut oil, raw honey, cocoa, peanut butter, real vanilla, and dried unsweetened coconut. See!! Told you it was healthy. Each cookie is a tablespoon of YUM! For the full recipe, you'll have to visit my Facebook page. This one was inspired by the Unrefined Kitchen. 




Now let's get to the other chocolate dish. The original recipe by The Earth Diet called for 3 ingredients: almonds, cocoa and maple syrup. I felt the measurements were off so I added more maple syrup and changed the ingredients a tad. This one is a winner! 

New ingredients and their measurements: 1 cup almond meal, 1/2 cup of Juice Plus+ Complete (dutch chocolate) + 1/4 cup of unsweetened cocoa,  1/2 cup pure maple syrup, and 1/2 tablespoon of ground flax seeds. Stir until combined. Roll into balls. Makes approximately twenty 1" balls. 




If you want to learn more about Juice Plus+ Complete, feel free to leave a comment or contact me on Facebook. You can also visit any www.juiceplus.com website and read the Nutrition Facts (not Supplement Facts label) and the actual ingredients. 

You can use any protein powder if you don't have JP+ on hand, or simply you can use cocoa powder. I hope you enjoy the recipes and feel free to leave a comment here or on Facebook with your rendition. 



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.

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Thursday, January 10, 2013

Raw, unadulterated #honey #Temecula CA

Update: As of July 2013, the price of their raw honey has gone up a $1 more per container. 

On a recent trip back to the Temecula Valley, I had the pleasure of tasting raw, unfiltered honey. I've only had the strained or filtered raw honey in the past. What a difference!!!

You can scour the Internet to read the benefits of honey yourself but I've included one link for quick reference though. Another quick link: Honey.

If you're in the Temecula Valley (Southern California, SW Riverside County) and would like to learn more about Beekeepers: John and Laura Doughty, you may contact them at havetimebees@yahoo.com. 

Their phone numbers are as follows: 
951-694-5319
951-240-0100
951-240-0099

They offer honey (filtered and unfiltered; 3 flavors: Sage, Buckwheat, and Orange), bee pollen (call in advance because this may change), and beeswax. Outside of bees, they offer firewood in the Fall and Winter months. 

They're located at 34385 Cooperman Circle, Temecula, CA 92592.


Photo Credit: Conveying Awareness

Photo Credit: Conveying Awareness 
We purchased a 2.5 lb tub of raw, unfiltered buckwheat for $14. 

Photo Credit: Conveying Awareness 

Photo Credit: Conveying Awareness 
So thick, rich, and voluptuous! 

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Wednesday, January 2, 2013

Harvest Time - #Ratatouille #Recipe

What is a good way to use up various vegetables for a delicious dish? Why - Ratatouille, of course!! 



What a colorful dish! I hope it can inspire you to make something delicious for your family! BTW, the preparation of the vegetables took about 15 minutes and the rest of the time they were sauteing in the pan (about 25 minutes all together). 

Ingredients:
4- Small Potatoes
1- Onion
1- Large Bell Pepper
1- Zucchini
1 cup julienne carrots
2- tomatoes
1/4 cup EVOO 
1/2 tsp sea salt & pepper
1 tbsp dried herbs of you choice (divided)

Preparation: 
Cut your fall harvest vegetables to roughly the same size for even cooking. Sauté in EVOO, sea salt, pepper, and herbs of your choice. I typically use dried unless it's fresh basil from Abundant Harvest Organics (and then I freeze mine so that it'll last well into the winter). Start with the most dense vegetable (I started with the potatoes) then I browned the onions as the potatoes were cooking. The squash was third followed by the bell peppers, zucchini, and carrots. The tomatoes went in last. Cook until it's the texture you like. Season it (divide the tablespoon after each batch of vegggies go in the pan) while it cooks to bring out the natural flavors of the vegetables and it acts as a preservative as well. I sauteed my vegetables for 10 minutes on medium-low heat. 

I like simple, satisfying flavors. You may want to add more herbs and spices if the EVOO and dried herbs aren't enough to spice things up. The choice is yours but if you have a bunch of in-season vegetables that you don't know what to do with, make a ratatouille! 




You can serve alone or with a side of rice, couscous, or quinoa. I thought the dish was better the second day. Kind of like lasagna! You know some things just taste better the next day! =) 

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