Please find the full recipe on my new blog at Conveying Awareness. This recipe and many others are here.
Buon Appetito!
Choose, eat, and live well! =)
Planting seeds for living a healthy and satisfying life. Choose, eat, and live well! =)
Monday, April 28, 2014
Veggie Panini with Herb "Fries"
Did the title sell you? Please say it did!
Please find the full recipe on my new blog at Conveying Awareness. This recipe and many others are here.
Buon Appetito!
Please find the full recipe on my new blog at Conveying Awareness. This recipe and many others are here.
Buon Appetito!
Thursday, April 24, 2014
Southwestern Salsa Fresca
This recipe has now been moved to www.conveyingawareness.com/blog.
Photo 1: Three clear glass bowls. One with olive oil, herbs, shallots. The second with fresh corn. The third with black beans. In three small bowls are diced shallots, tomatoes, and bell peppers. A whole avocado is shown plus three containers: sea salt, cayenne pepper, and dried cilantro. Wording: The Makings of a Southwestern Salsa Fresca.
For the recipe and more images, please copy and paste: www.conveyingawareness.com/blog to visit the update.
Photo 2: A clear bowl with corn, black beans, tomatoes, and bell peppers. The wording: Half way to Salsa Fresca.
Choose, eat, and live well! =)
Choose, eat, and live well! =)
Monday, April 21, 2014
5 Ingredient Raw Fudge
I'm a member (currently an admin) of a group on Facebook called Real Food Cafe and a fellow blogger, Chloe of How We Flourish, shared her recipe for Raw Almond Chocolate Brownies. Three words got me there so I peeked and BAM --- I made them that day!
A few notes worth mentioning: I have a Vitamix and knew that I couldn't make the recipe as was listed because the dense almonds and dates need a liquid to move through the blades with ease. I also substituted one of the ingredients. You can get her recipe on the link above and you can get mine below. I renamed mine to fudge because of the added coconut oil which made the 'brownies' slightly wet to the touch and they'll definitely melt in your fingers.
The recipe is 5 ingredients but including the optional toppings, there are seven in total. The recipe is still raw.
Ingredients:
3/4 cup ground almonds (or almond meal)
1/2 cup pitted dates
1/4 cup natural peanut butter
1/4 cup chocolate Complete (like this)
3 tbs melted coconut oil, divided
Optional toppings (as pictured):
1 tsp chocolate chips
1 tsp of unsweetened coconut chips
Preparation:
1. *If you've got whole almonds, you can make almond meal in your Vitamix in under a minute. Keep on variable low and up to 7 using tamper to move the almonds towards the blades. If you made almond meal in your Vitamix then remove it and set aside.
2. Pour in the dates and the peanut butter and 1 tbs of melted coconut oil and blend on variable low between a 5 and 7 using tamper for about 30 seconds. Turn off.
3. Add in the chocolate Complete (or raw / plant based chocolate, or cocoa / cacao powder) and 1/2 of the almond meal and 1 tbs of melted coconut oil. Turn on variable low between a 5-7 for about 30 seconds. Turn off.
4. Add the remaining almond meal and the last tablespoon of melted coconut oil. Blend on variable low until well mixed. You'll need to keep an eye on it as to ensure the ingredients are mixing thoroughly.
5. Pour in a dish of your choice. Spread it out and flatten it with the back of a spoon.
6. Sprinkle the chocolate and coconut chips and press into the fudge.
7. Refrigerate until ready to devour. It stores up to week, if it'll last that long.
*Final note, if you already have almond meal on hand and/or don't have a Vitamix, you can omit the coconut oil and make the recipe in your food processor.
Buon appetito!
Choose, eat, and live well! =)
A few notes worth mentioning: I have a Vitamix and knew that I couldn't make the recipe as was listed because the dense almonds and dates need a liquid to move through the blades with ease. I also substituted one of the ingredients. You can get her recipe on the link above and you can get mine below. I renamed mine to fudge because of the added coconut oil which made the 'brownies' slightly wet to the touch and they'll definitely melt in your fingers.
The recipe is 5 ingredients but including the optional toppings, there are seven in total. The recipe is still raw.
Ingredients:
3/4 cup ground almonds (or almond meal)
1/2 cup pitted dates
1/4 cup natural peanut butter
1/4 cup chocolate Complete (like this)
3 tbs melted coconut oil, divided
Optional toppings (as pictured):
1 tsp chocolate chips
1 tsp of unsweetened coconut chips
Preparation:
1. *If you've got whole almonds, you can make almond meal in your Vitamix in under a minute. Keep on variable low and up to 7 using tamper to move the almonds towards the blades. If you made almond meal in your Vitamix then remove it and set aside.
2. Pour in the dates and the peanut butter and 1 tbs of melted coconut oil and blend on variable low between a 5 and 7 using tamper for about 30 seconds. Turn off.
3. Add in the chocolate Complete (or raw / plant based chocolate, or cocoa / cacao powder) and 1/2 of the almond meal and 1 tbs of melted coconut oil. Turn on variable low between a 5-7 for about 30 seconds. Turn off.
4. Add the remaining almond meal and the last tablespoon of melted coconut oil. Blend on variable low until well mixed. You'll need to keep an eye on it as to ensure the ingredients are mixing thoroughly.
5. Pour in a dish of your choice. Spread it out and flatten it with the back of a spoon.
6. Sprinkle the chocolate and coconut chips and press into the fudge.
7. Refrigerate until ready to devour. It stores up to week, if it'll last that long.
*Final note, if you already have almond meal on hand and/or don't have a Vitamix, you can omit the coconut oil and make the recipe in your food processor.
Buon appetito!
Thursday, April 17, 2014
L.E.A.N. Approved Snack - Chicken & Veggie Mini Pizzas
Before I share the quick recipe for DIY pizzas that even young children can make, I'm going to do a quick recap of what L.E.A.N. stands for...
L.E.A.N. is an acronym - Lifestyle, Exercise, Attitude, Nutrition. It is a philosophy taught by coaches certified from the Sears Wellness Institute (like me!). We teach quality and integrity of foods like nutritionists do and our basic foundation is the Traffic Light Eating (TLE) concept. When we think of foods in the 3 colors of a traffic light, we can quickly ascertain which foods fuel our bodies. Green and yellow light are the categories you want to stay in at least 80% of the time! More information on TLE can be found on a post I wrote in March 2013.
Ingredients:
3- 100% whole wheat English muffins (without HFCS or hydrogenated oils)
2 tbs EVOO; divided
Spaghetti sauce
Leftover chicken breasts, chopped
Veggies on hand - I used broccoli florets and onions
1 tsp oregano
Shredded Mozzarella cheese (can omit)
Unbleached parchment paper
Preparation:
1. Line a cookie sheet with parchment paper and separate the 3 english muffins. Set it up like an assembly line. This is a great time to get the little ones to help!
2. While the little one is separating the English muffins and putting them in two rows of three, heat 1 tbs EVOO on medium heat in a skillet. Prepare veggies for a quick stir-saute.
3. Using a silicone basting brush put a little EVOO on each slice of the English muffins.
4. Cook the veggies for 6 minutes, stirring occasionally and seasoning with oregano. Stir in the chopped chicken breasts and finishing heating for 3 minutes.
5. Turn on your oven's broiler to low.
6. After all English muffins are topped with EVOO, use the same basting brush to top them with spaghetti sauce. Make it as thick as you'd like.
7. Top the English muffins with the cooked veggies & chicken and if using, sprinkle mozzarella cheese on top.
8. Place in the broiler for up to 10 minutes. Remove. Cool. Enjoy!!
Notes:
If you'd like your English muffins to be more crunchy than soft, you can place them in the broiler with the EVOO (step 3) for 4 minutes. Then carefully (if children are helping), remove from oven and top with spaghetti sauce. Follow directions 7 & 8.
L.E.A.N. is an acronym - Lifestyle, Exercise, Attitude, Nutrition. It is a philosophy taught by coaches certified from the Sears Wellness Institute (like me!). We teach quality and integrity of foods like nutritionists do and our basic foundation is the Traffic Light Eating (TLE) concept. When we think of foods in the 3 colors of a traffic light, we can quickly ascertain which foods fuel our bodies. Green and yellow light are the categories you want to stay in at least 80% of the time! More information on TLE can be found on a post I wrote in March 2013.
L.E.A.N. Approved Snack - Chicken & Veggie Mini Pizzas
Ingredients:
3- 100% whole wheat English muffins (without HFCS or hydrogenated oils)
2 tbs EVOO; divided
Spaghetti sauce
Leftover chicken breasts, chopped
Veggies on hand - I used broccoli florets and onions
1 tsp oregano
Shredded Mozzarella cheese (can omit)
Unbleached parchment paper
Preparation:
1. Line a cookie sheet with parchment paper and separate the 3 english muffins. Set it up like an assembly line. This is a great time to get the little ones to help!
2. While the little one is separating the English muffins and putting them in two rows of three, heat 1 tbs EVOO on medium heat in a skillet. Prepare veggies for a quick stir-saute.
3. Using a silicone basting brush put a little EVOO on each slice of the English muffins.
4. Cook the veggies for 6 minutes, stirring occasionally and seasoning with oregano. Stir in the chopped chicken breasts and finishing heating for 3 minutes.
5. Turn on your oven's broiler to low.
6. After all English muffins are topped with EVOO, use the same basting brush to top them with spaghetti sauce. Make it as thick as you'd like.
7. Top the English muffins with the cooked veggies & chicken and if using, sprinkle mozzarella cheese on top.
8. Place in the broiler for up to 10 minutes. Remove. Cool. Enjoy!!
Notes:
If you'd like your English muffins to be more crunchy than soft, you can place them in the broiler with the EVOO (step 3) for 4 minutes. Then carefully (if children are helping), remove from oven and top with spaghetti sauce. Follow directions 7 & 8.
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