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Creating a Healthy Family

Pineapple-Cucumber Salsa

by Filed Under: Blog, Eat Clean, Recipes


Pineapple-Cucumber Salsa
 
Author: 
Recipe type: Salsa
Prep time: 
Total time: 
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Salsa
Ingredients
  • ¼ pineapple peeled and finely chopped {about 1½ cups}
  • ½ english cucumber, finely chopped
  • ½ red onion, finely choppe
  • Grated peel ad juice of 1 lime
Instructions
  1. Combine pineapple, cucumber, onion, lime peel and lime juice.

 

We served this salsa with grilled pork {seasoned with Salt & Pepper, Cayenne Pepper, Garlic Powder} and a Central Market Rosemary Banquette.

This recipe was found in Every Day Magazine by Rachel Ray

Enjoy!

Tri-Tip, Rosemary-Balsamic Peaches & Arugula Salad

by Filed Under: Blog, Recipes

Our family really enjoys to make meals together, so it’s actually often that my husband and I make these kinds of creations together and our little guy helps with some of the cutting.  We of course use kid friendly utensils. 🙂

 

 

 

For this dinner, rub a piece of Tri Tip with your favorite rub {we are fans of Rudy’s Rub and is what we used here}. Cook Tri Tip on BBQ until meat is desired temperature or you can cook this in the oven at 375 degrees until meat is desired temperature.  Make the Rosemary-Balsamic Marinade and paint onto the peaches {cut in half and de-pitted}.  Grill peaches for just 3-5 minutes and serve.  Since we only used a small amount of the Marinade, we saved it for later in the week for some Rosemary-Balsamic Chicken.  For the salad we threw together 1 1/2 cups of Spinach and Arugula mixed and 1/2 a tomato each – we aren’t huge dressing fans so we drizzle the salad with a little olive oil, a squeeze of lemon and some fresh ground pepper.  This is an amazingly clean and healthy meal.

 

Enjoy!

Rosemary-Balsamic Marinade

by Filed Under: Blog, Recipes

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Rosemary-Balsamic Marinade
 
Author: 
Recipe type: Marinade
Cuisine: Any
Prep time: 
Total time: 
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Marinade
Ingredients
  • ¼ Cup Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 3 cloves garlic, minced
  • 2 tbsp rosemary {fresh or dried}
Instructions
  1. Mix all ingredient and marinade meat for at least 4 hours but as long as overnight. The marinade will last about a week in the refrigerator. This recipe will marinade (2) pieces of meat - double and triple if needed.

 

Another recipe as well as photo found here.

Enjoy!

Photo updated 10-11-13: Image credit: yatomo / 123RF Stock Photo

Edamame-Ginger Dip

by Filed Under: Blog, Recipes

From Eatiing Well Online

Edamame-Ginger Dip
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: ¼ cup
  • Calories: 70
  • Fat: 3 g
  • Carbohydrates: 6 g
  • Sugar: 0
  • Sodium: 196 mg
  • Fiber: 2 mg
  • Protein: 5 g
  • Cholesterol: 0
Recipe type: Dip
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 8 ounces frozen shelled edamame
  • ¼ cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon tahini
  • 1 clove garlic
  • ⅛ teaspoon salt
  • Hot pepper sauce to taste
Instructions
  1. Cook edamame according to package directions.
  2. Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.
Notes
Cover and refrigerate for up to 5 days. Serve with Rice Crackers or Veggies.

 

This recipe was found at Eating Well online.

Enjoy!

Quinoa Veggie Chili

by Filed Under: Blog, CrockPot, Recipes

I’ve been wanting to do more vegetarian dinner options and remembered that I had an amazing quinoa chili for lunch one day a few months ago.  It was so good, I decided to whip up a batch of my own creation with some locally grown veggies.  I was surprised at how easy it was and quite frankly how great it tasted.   [Read more…]

15 Bean Stew/Soup

by Filed Under: Blog, CrockPot, Recipes

We had a crazy busy weekend planned which started with a garage sale and ended with  a lot of meals and snacks prepped for the week.  I am about to pass out!  But the week should be a breeze.

Friday night we prepped and set up for our neighborhood bi-annual garage sale.  We like to participate in this, not only is it fun, we make a few extra bucks AND we purge a bunch of stuff we’ve accumulated over the last few months.  I know – if we didn’t buy the stuff we wouldn’t need to purge, but most of the stuff is our son’s old toys and clothes, plus any additional nick nacks or kitchen items we just don’t need anymore.  The bonus is that whatever we make at the garage sale goes towards our son’s birthday or Christmas presents.  Dave Ramsey would be proud!

After the garage sale on Saturday morning, it was off to the grocery store for the weekly shopping, then came all the cleaning and prepping.  I like to wash all the fruits and veggies when I get home from the farmers market or grocery store so that it’s easy to just grab and go or prep for dinners. I made sure to not only prep for the week’s snacks {typical snacks packs below}, but to also prep the veggies for the dinners for the week.

On Sunday, we went to church and a birthday party, then I prepped some meals for the week.  I made 15 Bean Stew {below}, beef enchiladas, turkey meatballs, chicken tenders AND prepped a kale & apple stuffed pork tenderloin {recipe and post to come later this week}.  All I can say is I am BEAT – but this week should be a breeze!  Plus, the extra bonus is we have two meals frozen – I froze 1/2 the enchiladas and 15 Bean Stew!

 

15 Bean Stew/Soup
 
Author: 
Recipe type: Entree
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 Bag Hurst Ham Beans {throw away the seasoning packet}
  • 2 tsp chili powder
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp cayenne pepper
  • salt & pepper to taste
  • 3 cloves of garlic {minced}
  • 1 onion {chopped}
  • 2 lg tomatoes {chopped} or 1 can of diced tomatoes
  • 6-9 cups of filtered water
Instructions
  1. Soak beans overnight.
  2. Add all ingredients to crock pot, with enough water to cover at least 1-2 inches above mixture.
  3. Cook on high for 6-8 hours, checking every so often to see if you need to add more water or if beans are cooked.
Notes
You can mix this up by adding veggies like carrots, celery and squash or add meat like chicken, ham and/or sausage. Lots of options.

Hatch Green Chile Shrimp Cocktail

by Filed Under: Blog, Recipes

One of our favorite restaurants is Chuy’s in Texas.  Each year they host a Green Chile Festival.  My husband in particular loves this special time, but so do I!  Chuy’s celebrates their love of the Green Chile with three weeks of food, fun and tons of flavor.  They claim to be the first to bring the Green Chiles to Central Texas in the early ’80s and we thank them for that!  Every year they contract with family farmers in the Hatch Valley of New Mexico to grow over a million pounds of the very best Green Chiles on the planet just for them. And all I can say is yum!

I was lucky enough to find a couple Green Chiles in our local grocery store and thought what the heck – we can make something with this.  But then I lost inspiration!  I wanted something different, not just added to rice or tortilla soup. Then this past Sunday was the last day of the Chuy’s Green Chile Festival and I decided to go outside my comfort zone and get somethine new and not typical of what I consider TexMex {aka fajitas or tacos}, so I had the Hatch Chile Shrimp Cocktail!  All I can say is YUM!  I was so happy with my choice.

Then I remembered I had some Green Chiles at home and I could reproduce this tasty treat for later in the week. Here is my version.  I have to say we loved it.  YUMMO!

Hatch Green Chile Shrimp Cocktail
 
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
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Ingredients
  • 20 pre-cooked medium shrimp (diced)
  • 2 Tbsp roasted Hatch Green Chile (diced)
  • 2 Tbsp tomatoes (diced)
  • 2 Tbsp avocado (diced)
  • 1 Tbsp cilantro
  • 2 Tbsp homemade cocktail sauce
  • Juice of ½ lemon
Instructions
  1. Dice all ingredients and mix together! Serve on a bed of lettuce. YUMMO!

Ezekiel Chicken Nuggets

by Filed Under: Blog, Recipes

All white meat chicken coated in Ezekiel breadcrumbs then baked.  This is an easy kid friendly recipe your whole family will love. There’s nothing more kid friendly than chicken nuggets, right?  Even really picky eaters usually eat chicken nuggets.  You can serve with BBQ sauce or Coleman’s mustard {our favorite} or any other dipping favs.  Take left overs to work in your lunch the next day in either a salad or just as is.

These are breaded with home made Ezekiel Bread Crumbs.  Please don’t use stale bread  to make your bread crumbs – you’ll just end up with stale tasting bread crumbs.  You can toast your bread in the oven on 350 for about 15 minutes to get super crunch, then use a mini food processor to make your crumbs.

Once you have the bread crumbs place in a separate bowl and combine with seasonings. We used Sea Salt, Pepper, Paprika and Garlic Powder {to taste}.  You can even add some Parmesan cheese if you want {we don’t eat much cheese in our house so we don’t add this}.  Then in another bowl beat one large organic egg.  Cut up organic chicken into small bite size chunks.  Then start your dipping.  First in the egg, then in the bread crumbs and put on an olive oil sprayed baking sheet.

Cook in a 425° preheated oven for 10 minutes, then turn over and cook for another 5-7 minute or until done {we always cut one in half first to see if it’s done}.  We served the nuggets with organic homemade potato chips and fries.  However, they need a little bit of work, so we’ll be posting instructions on those another day!

The below recipe makes 4 servings so adjust as needed.

Ezekiel Chicken Nuggets
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 206
  • Fat: 3
  • Carbohydrates: 13
  • Protein: 31
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
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Ezekiel Breaded Chicken Nuggets
Ingredients
  • 3 slices Food for Life - Ezekiel Sprouted Grain Bread - Low Sodium
  • 16 oz {about 2 breasts} Organic Boneless & Skinless Chicken Breast
  • 1 organic egg
  • 3 tsp Sea Salt
  • 3 tbsp Ground Black Pepper
  • 3 tsp Paprika
  • 3 tsp Garlic Powder
Instructions
  1. Step 1: Preheat oven to 350
  2. Step 2: Toast 3 slices of Ezekiel bread in oven for 15 minutes or until crunchy, but not burned. Cool, then crush into bread crumbs and put in a bowl to the side. Add seasonings to breadcrumb mixture. Then turn over up to 425
  3. Step 3: Beat 1 egg in a separate bowl
  4. Step 4: Cut chicken into small bite size chunks
  5. Step 5: Put a few chunks of chicken at a time into the egg mixture to coat, then add to the breadcrumb mixture, then onto the oiled baking sheet.
  6. Step 5: Bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
Notes
Calories according to MyFitness Pal recipe maker - these could be slightly off.

Enjoy the Nuggets!

Foodie Friends Friday

Black Bean Salad

by Filed Under: Blog, Recipes

This colorful, high fiber, high protein salad makes a great side dish with fish, chicken or BBQ ribs. It also makes for a good appetizer served with chips or a left over lunch inside  fresh tortillas. This salad is low in saturated fat and filled with antioxidants. [Read more…]

Nico’s Clean Sloppy Joes

by Filed Under: Recipes

Here is an easy recipe for Clean Sloppy Joes.  We enjoyed our Sloppy Joes with a yummy green smoothie.  This doesn’t look like a big meal, but it is, you’d be surprised how filling it is.

Nico's Clean Sloppy Joes
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 330 g
  • Calories: 334
  • Fat: 11.6
  • Saturated fat: 3.4
  • Carbohydrates: 34.6
  • Sugar: 6.1
  • Fiber: 4
  • Protein: 39.4
  • Cholesterol: 101
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
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Clean Sloppy Joes
Ingredients
  • 1 lb organic ground beef
  • 3 cloves garlic, minced
  • 10 tbsp tomato paste (1 small can)
  • ½ cup red onion, minced
  • ½ cup bell peppers, minced (orange)
  • 2 tbsp Worcester Soy Sauce
  • 1 tbsp olive oil
  • ½ tsp dry Colmans mustard
  • ½ tbsp chili powder
  • 1¼ cup water
  • 1 Ezekiel 4:9 Buns
Instructions
  1. Step 1: Mince peppers, garlic and onion.
  2. Step 2: Heat olive oil, garlic, onion over medium heat and brown.
  3. Step 3: Add ground beef and cook over medium heat until brown and fully cooked.
  4. Step 4: Add bell pepper, Worcester sauce, chili powder, mustard powder, and water. Cook until thick or desired consistency. You may need to add more water depending on how thick you like your Sloppy Joes {we like them a bit thicker}.
  5. Step 5: Place about ¼ the Sloppy Joe mix over ½ an Ezekiel or whole wheat bun, place the other half on top or leave off and eat open faced with a knife and fork.
Notes
Nutritional content is WITHOUT the bun and estimated based on CalorieCount.com

This recipe is low sodium, high in selenium, high in vitamin B12, high in vitamin C, high in zinc so enjoy!

The nutritional value will vary depending on what bun you use.  We used Ezekiel Buns and I only ate 1/2, while my husband ate the whole bun.  The nutritional value below is based on the whole bun and calculated from CalorieCount.com.

And this is the final version with the Green Shake with all our extra veggies!  And hell yeah we drank it out of wine glass – why not!

I RECOMMEND SHAKLEE

DISCLAIMER

This blog is meant to be a source of informative content about nutrition and health. None of the information on this site is intended to be medical advice. Instead, I hope you find this blog helpful as a learning tool and a thought-provoking information source. It should be noted that I do get paid a small commission for some of the products I talk about and link to from my blog. Your support keeps this blog running and is greatly appreciated.

 

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