Thursday, April 28, 2016

A Pretty and Tasty Potato Salad with Green Beans!

We had to repost this Potato salad with green beans from,it was too pretty to not share! 

1/4 cup of olive oil
1/4 cup of minced chives
1/4 cup of finely chopped parsley 
2 tablespoons of chopped mint
1 teaspoon of finely grated lemon zest
2 tablespoons of lemon juice 
1 large garlic clove,minced
1 1/4 pounds of yukon gold potatoes peeled and cut into 1 inch cubes 
2 tablespoons of unsalted butter
1 1/2 pounds of green beans trimmed
chive blossoms (optional for garnish)

In a medium bowl,combine the olive oil with chives,parsley,mint,lemon zest,lemon juice,and garlic season with salt. Let the salsa verde stand at room temperature for 15mins to an hour.
In large a saucepan,cover the potatoes with cold water,add a large pinch of salt and bring to a boil.
Cook potatoes over moderately high heat until tender for 8 mins,drain and return them to sauce pan.
Add one tablespoon of butter and toss to coat.Season with salt.
Bring large pot of salted water to boil,add the beans and cook till tender,4mins and drain.
Return the beans to the pot and stir in remaining 1 tablespoon of butter.season with salt.
Add half of the salsa verde to the potatoes and half to the beans,stirring to coat.Transfer the beans to a serving bowl. Top with potatoes,garnish with chive blossoms and serve immediately.

Tuesday, April 19, 2016

Summer Heat Treat!

With the weather heating up many of us and the kiddos grab for a nice cold frosty treat,ice cream! Truth is we all know how much sugar is in just one scoop of it,not to mention the issues for some lactose intolerant folks! Here is a great and healthy recipe for your ice cream sweet tooth!


Frozen and ripe bananas will be your main ingredient in any of these variations of 'nice cream.'
In this variations you'll need:
6 frozen bananas
2 tablespoons of nut butter,tahini or peanut butter,your choice.
1 teaspoon of vanilla extract.
1 cup of water or coconut water

Place frozen bananas into a food processor with water and then add the tahini,or nut butter for a rich ice cream texture. Blend until it has the soft serve texture and eat immediately to keep the consistency! its that easy and delicious! Dress it up with fresh fruit,mint,walnuts,pecans,dark chocolate bites etc!!

Your kids won't notice the difference and you can enjoy your nice cream guilt free!! :)

Wednesday, April 6, 2016

Healthy Picnic Ideas!

With spring in full bloom we tend want to be outside enjoying the weather with friends and family more! Putting together a meal to be enjoyed in nature is a great way to unplug from the electronics and social media! Here are some great ideas to make your next picnic healthy and delicious!!

-Hummus and Pita chips! Mix things up with a healthy alternative to the usual potato chips,hummus and pita chips can be made at home or store bought! Many pita chips sold in store are made with olive oil instead of vegetable oil which is a healthier and more filling choice for the family.

-Fruit Skewers! This extremely easy to make and easy to eat snack is ideal for any dessert,not to mention the kiddos love anything sweet and can be finger food! Ex: Cantaloupe,melon,grapes,watermelon,strawberries,apples etc! 

-Chopped Veggies and Dip! Again back to the finger foods,so easy and inexpensive to put together! Check online for a homemade healthy dip,many dips sold in stores contain ingredients that aren't very healthy in order to preserve shelf life and of course all your favorite organic veggies can be found at your local farmers market! 

-Homemade Snack Mix-Nuts,pretzels and raisins can be put together by the kiddos,not only is it healthy but also a great way to get the kids excited to help with putting together the picnic!

-A Seasonal Salad. Again,all seasonal and organic veggies can be found at your local farmers market! Light salads with cucumber,avocado and caprese is a guilt free picnic meal and but cool enough for the warm weather!

-Flavored Water! The night before prepare and flavor water with mint leaves or berries,cucumbers and lemon for a refreshing alternative to those high sugar beverages!

Put em' all together in a picnic basket and don't forget the blanket! There you have it,an inexpensive family outing that is not only healthy but a free way to reconnect with each other and nature! 

Wednesday, March 30, 2016

Rainy Day Lentil Soup!

Rainy day season is here! Our day cooped up indoors and cozy nights,with that we sometimes reach for comfort food or anything to warm and tasty! Check out this super easy lentil recipe,perfect for your comfort food craving and packed with flavor but also packed with nutrients!!

1 chopped yellow onion
1/4 cup of olive oil
2 carrots diced
2 stalks of celery chopped
2 cloves of garlic minced
1 teaspoon of dried oregano
1 bay leaf
1 teaspoon of dried basil
1 can of crushed tomatoes
2 cups of dry lentils
8 cups of water
1/2 cup of spinach thinly sliced
2 tablespoons of vinegar
salt to taste
ground black pepper to taste

In a large soup pot,heal oil over medium heat.Add onions carrots and celery,cook and stir until onion is tender. Stir in garlic,bay leaf,oregano and basil. Cook for about 2 minutes.
Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat and simmer for about an 1 hour.When ready to serve stir in spinach and cook until it wilts. Stir in vinegar and add salt and pepper to taste!


Tuesday, March 1, 2016

The Month Of Green! Micro Greens!!

We're so happy to have our new Micro Green Farmer at Victoria's Farmers Market that we'd thought we share a light and delicious spring salad filled with micro greens! Before posting up the recipe,did you know that MicroGreens are an umbrella term meaning they're the sprouted or beginning stage of a leafy green? Also micrograms content 2-3 times more nutrient density than their full grown counterpart? That's pretty amazing! Also,not only are the very inexpensive to purchase at your local farmer market but they're really easy to grown in your own home!

For this salad you'll need:

1 cup of microgreens
1 blood orange peeled and cubed
1/2 of an avocado peeled and cubed
1/2 cup of shredded carrots
1/4 chopped cup of walnuts

For the Dressing:

1 tablespoon of cold pressed olive oil
1 tablespoon of lemon juice
1 clove of chopped garlic,optional
a dash of salt and pepper

Add all salad ingredients together in the large bowl. Mix the dressing contents together in a jar,pour over salad when ready to eat!

Thursday, February 18, 2016

Sweet Potato Tacos!!

A healthy spin on a dish that everyone loves...TACOS!!! Crispy Quinoa and Mole Sweet Potato  Tacos is a perfect dinner dish to impress your friends or indulge with your family! This recipe was found on naturally ella's site!

Sweet Potato: 1 medium sweet potato
1 tablespoon of olive oil
juice from one lime

Mole: 1 teaspoon of oregano
2 teaspoons of cocoa powder
1 teaspoon of chile powder
1 teaspoon coriander
1 teaspoon of cumin
1/4 teaspoon of cloves
1/2 teaspoon of sage
1/3 teaspoon of pepper

1/2 cup of quinoa,pre-cooked
1 tablespoon of olive oil
2-3 handful of lettuce
4-6 corn tortillas
3 oz of cheese (optional)
lime juice/cilantro to top

Preheat over to 350 degrees. Peel sweet potato and cut into 3 inch long sticks about 1/4 thick. Toss to gather all the seasonings for the mole rub. Sprinkle over sweet potatoes,drizzle with olive oil and lemon juice,toss everything until well coated.

Roast sweet potatoes until tender,so about 25-35 minutes.
Heat olive oil in a skillet over high heat and add quinoa,cook and stir quinoa until liquid as evaporated and quinoa is crisp,2-3 minutes.

Assemble tacos,layering with spinach or cabbage,roasted sweet potatoes,quinoa and cheese. Squeeze of lime juice topped with cilantro! Serve and Devour!

Thursday, February 11, 2016

Cooking With Cactus!

This kind of cactus is not the decor kind but the kind you can eat! Cactus is a great alternative to a meaty bite if you're trying to cut back on your weekly meat intake! 
First things first,when preparing cactus to cook you must clean and strip it of its spines!! There are different techniques to cleaning and removing the spines,check online first to see which way you'd feel most comfortable with.

This recipe is so simple and delicious and can last for days as leftovers if made in a large batch! 
Ingredients: 1 lb of nopales
olive oil
2 large garlic cloves minced
1/2 red onion diced
1 jalepeno stem,seeds and stem removed,chopped
1 medium tomato roughly chopped
salt and pepper

Heat a tablespoon of olive oil,enough to coat the bottom of a pan in a large saute pan. Add red onion,garlic and jalepeno. Cook for a minute and stir occasionally then add the nopales,cactus.Cook for several more minutes then add the tomato and cook until vegetables are cooked all the way through and season with salt and pepper!
                                                         Serve immediately and enjoy!!