petite green lentils, diced veggies, tomatoes, radish, parsley, dijon olive oil sherry vinegaigrette #140characterrecipe #yummy #powerfoods #scrumptioussalad #healthandwellness #healthcoach #chefinstructor 🥕👩🏼🍳😋
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3 Delicious Reasons to Buy a BIG Butternut Squash
24 Oct
Are you reluctant to buy one of those big butternut squashes at the grocery store? If you’re like me, maybe you look for the smallest ones so you don’t have leftovers. I did that too, until I recently saw a video from Chef Jamie Oliver that has 3 delicious recipes (my 3 reasons!) using the squash in fritters, a salad and a hummus. See recipes here Butternut Squash 3 Ways – Jamie and Gennaro
Butternut squash is a type of winter squash that can be found year round, but for me, it’s best in Fall and Winter. I love to eat ingredients seasonally, so when the weather starts to turn cool, and my body starts to crave more hearty meals, this squash is versatile and delicious as the star of many dishes. It’s low in calories, especially high in vitamin A and vitamin C, and also good for digestive fiber. I hope this will inspire you to try some new recipes!
Written by Kim Baur. She is a Certified Integrative Health Coach at http://www.steppingstone-wellness.com.
Email: kim@steppingstone-wellness.com
Eating a Rainbow of Foods
15 Sep
Eating a colorful rainbow of foods can be a fun challenge, for both adults and kids, to eat healthier and to incorporate more fruits and vegetables into meals.
The challenge, or goal, is to eat all colors of the rainbow each day. For example, for purple and blue, you could eat plums, blackberries, blueberries, purple cabbage, dark beans, or eggplants. Yellow and orange could include carrots, mangoes, bananas, peaches, lemons, pineapple, sweet peppers, sweet potatoes and cantaloupe. Red includes tomatoes, sweet or hot peppers, apples, strawberries, cranberries and watermelon. And, there are so many options for green, such as fresh herbs, lettuces, kale, spinach, kiwi, peas, celery, grapes, broccoli and cucumber. Lastly, imagine white light around the rainbow and include jicama, garlic, onions, cauliflower, mushrooms, potatoes or turnips.
Fruits and vegetables contain many vitamins, minerals, phytochemicals and antioxidants that help the body on a cellular level, and along with integrative heathy lifestyle practices, may help reduce the risk of disease. When we eat food with a variety of colors, we get more essential nutrients into our bodies.
Before you start this challenge, you may want to clean out your refrigerator to create extra space to store some of the perishable produce. It may be low on the list of things you want to spend your time doing, but this gives you a good reason and once you see all the colorful food, you won’t regret it! Keeping fresh herbs in the refrigerator door is also a good way to remember to use them. Parsley and cilantro (or coriander) are 2 of the most powerful detoxing herbs and can be puréed into salad dressing and add bright flavor to so many recipes! Unprocessed or unpackaged foods are best, and creating simple meals with these whole, “clean” foods can be done in the same time or less than ordering and waiting for food delivery service.
It’s also interesting to experience new ingredients. For example, have you tried bok choy? It’s a Chinese leafy cabbage that is delicious steamed or sauteed with a little soy sauce, garlic and ginger, for 3-5 minutes until crisp-tender. Did you know it can be also be eaten raw? Give it a try, thinly sliced, and add a lovely crunchiness to your salads. Local farmers markets often provide the freshest and most flavorful produce, and you can help support and meet people in your community as well.
Have fun with this and eat well, be well, live well!
Written by Kim Baur. She is a Certified Integrative Health Coach at http://www.steppingstone-wellness.com. Email: Kim@steppingstone-wellness.com
Beet, Carrot, Orange & Quinoa Salad
11 Jun
This is a simple and delicious salad, inspired from a recent Yoga Retreat at Full Belly Farms. They grow wonderful, organic food on 350 acres in the Capay Valley of Northern California.
Roast Beets (approx. 1 cup) and Carrots (approx. 1 cup or 4 medium-size) in a 350 F oven, drizzled with a little Olive Oil, until tender (approx. 20-25 minutes depending on the size of the vegetables, and Carrots may be ready earlier). If Beets are large, cut in half and put cut side on baking tray, on some parchment paper for easier clean up (note, you could steam if you prefer).
Once cool, peel the Beets, if they were large (small Beets are tender so may not be necessary). Cut Beets into small dice size, and slice Carrots into half lengthwise and then into small slices (not too thin).
While the veggies are roasting, cook 1 cup of Quinoa. Cool before adding to the bowl.
Then, finely zest 1 Orange into a medium bowl (I like using a Microplane zester). Remove the peel from the Orange (with a knife is easier), and squeeze any juice from the peel into the bowl. Cut up Orange into bite size pieces.
Combine all ingredients with Olive Oil, Rice Vinegar and Salt/Pepper to taste.
Optional: add Feta Cheese, garnish with Fresh Herbs (Mint, Cilantro, or Parsley), Pumpkin Seeds, Chopped or Sliced Almonds.
Relaxation Water
22 FebHere’s one of my favorite new infused Water combinations…put a splash of Orange Blossom Water and a few drops of Rose Water into approximately 16 oz. of plain filtered Water. Add more if desired, but use the Rose Water sparingly so it doesn’t overwhelm with floral notes. You can find Orange Blossom Water in the International food aisle in the grocery store, Cost Plus World Market or online. I currently use Fee Brothers Cocktail Rose Water which is available at liquor stores or also online. Enjoy!
Horchata & Hennessey (Cognac)
22 Feb#Cocktail #Dessert Horchata, homemade w Brn Rice, Cinnamon, @NielsenMassey Vanilla Bean Paste, @OaktownSpice Honey Powder & @HennessyUS
I heard of this cocktail idea this afternoon. What a delicious drink! Next time I will try adding a zest of Orange.
Almond Butter Chocolate Chip Cookies (Gluten-Free)
14 SepThese cookies are so quick and easy, and most importantly, delicious! I think it took me under 10 minutes to mix up the dough.
Makes approx. 2 dozen.
Preheat oven to 350F.
In a medium bowl, mix ingredients with a sturdy silicone spatula or wooden spoon in the order listed below (adding Almond Butter only when prior ingredients listed below are well blended).
Then with a rounded Tablespoon or scooper, place 12 balls (a little larger than the diameter of a quarter) on a cookie sheet and with your fingers or small spoon flatten slightly (because the cookies will not spread much).
Bake for 9-10 minutes. After a couple of minutes of cooling on the pan, slide a metal spatula under them so they don’t stick.
Ingredients:
1 Large Egg, beaten
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon or Pumpkin Pie Spice
1/2 Teaspoon Kosher Salt
1/2 Cup Light Brown Sugar, lightly packed
1 Cup Almond Butter, room temperature
1/4 Cup Rolled Oats
1/2 Cup Chocolate Chips (option: relace 1/4 Cup Chocolate Chips with Butterscotch Chips or use mini Chocolate Chips)
Cucumber & Cantaloupe Salad
12 JulI am so hooked on this right now! I ate it 3 times last week! Twice for breakfast and once for a light dinner…
This recipe makes 1 serving:
-1/4 Cucumber (peeled if it’s got a thick skin): slice into bite size chunks (not thinly sliced)
–Cantaloupe: use a Melon Baller or a metal Teaspoon if it has a scoop shape works just as well, and scoop about 5-6 balls (I like to have ratio with slightly more Cucumber to Cantaloupe)
-1/2 Cup Plain Yoghurt (preferably whole, but lowfat or nonfat can be used too)
–Extra Virgin Olive Oil – 1 Tablespoon
-A big pinch of Salt (I like using Pink Himalayan)
–Optional Garnishes: sliced or slivered Almonds, Sesame Seeds, Chopped Mint, Crumbled Feta
In a medium bowl, place all of the ingredients & gently stir until everything is combined. If you would like to garnish, sprinkle on top.
Enjoy!
Apricot Bellini
4 JulOver a medium heat, in a heavy pot, cook Apricots until soft. Keep an eye on them so they don’t boil over. If your Apricots aren’t very sweet, add a touch of Honey. Then purée them (I like to use a hand blender).
Pour some chilled Champagne or Sparkling Wine into a glass and add about 1 Tablespoon of puree. So delicious!
What To Do With Leftover Spaghetti Squash
2 JulMake Pancakes!
I had about 1 cup of leftover Spaghetti Squash that had been sitting in the fridge and I was uninspired by it until this morning (it was actually my lunchtime since I didn’t have time for anything besides Coffee this morning, because I went to Yoga). I was hungry and really craved some scrambled Eggs and Bacon and then saw the jar with Squash and knew I needed to come up with some way to use it up or it would go to waste which I hate!
Having grown up with a mother who lived in Holland during World War II, I learned not to take food for granted. I still remember her telling us how she used to eat an Apple — all but the stem and the seeds. Funny I find myself doing the same these days, and I feel healthier doing it!
Back to my Pancakes…I made this up and it turned out delicious so I hope you’ll try it. You could also use grated Zucchini.
Exact amounts are flexible in this recipe but this is what I used to make (6) 4-inch Pancakes for 2 servings:
1 cup Spaghetti Squash, shredded
2 large Eggs, beaten
3 heaping Tablespoons Chickpea Flour (or enough to make a thick batter)
1/2 teaspoon Baking Powder
1/2 cup Cotija Cheese, crumbled (Feta would be a good alternative)
1/4 teaspoon Baharat or any other ground spice (your choice! Suggestions: Curry, Garam Masala, Cumin, Coriander)
1/2 teaspoon salt
Freshly ground Black Pepper, to taste
Mix all the ingredients (Squash, then Eggs, Cheese, then dry) in a medium bowl.
Next, I slivered 2 pieces of Bacon into a nonstick pan, cooked until crispy, them removed them. When you sliver it, you get Bacon in every bite but don’t have to feel so guilty since you are eating just 1 piece. If you are vegetarian or vegan, use Butter or Olive Oil. Then used a small ice cream scoop to drop the pancake mix onto the pan (over medium heat) with the leftover Bacon Fat. The ice cream scoop helps to keep the Pancakes consistent in size. Cook on each side a few minutes and keep warm in the oven at 200 F.
I served them with a hash made from 4 small roasted Red Potatoes, sauteed Leeks and the slivered Bacon. Serve with some green Tabasco sauce for a bit of acidity.
Note, if you don’t have Chickpea Flour, you could use an All-Purpose Wheat Flour, but the Chickpea Flour adds a nice, slight nutty flavor plus extra protein, and makes them Gluten-Free.
Enjoy!
Food Outside The Box 