Recipe: Roasted Beet and Cashew Salad with Feta

Roasted Beet and Cashew Salad with Feta

Roasted Beet and Cashew Salad with Feta

We’re pretty on the fence about beets at our household.  We don’t hate them, but we don’t exactly love them either.  When ever we’d find them in our CSA box, I’d usually shred them and add a tiny bit to our go-to house salad each night.

Then our friends brought over a delicious salad full of roasted beets, and we all loved it! I’ve actually made this several times since, and still can’t believe how good the beets taste in it.  It must be the salty feta and crunchy cashews.

This is a great lunch salad, since the cashews and cheese make it filling enough to be a meal on its own.
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Recipe: “I Can’t Believe They’re Not Refried” Beans

Not-Refried Beans

Not-Refried Beans

I have been making this recipe for a few years now and it’s still my favorite Mexican bean recipe, refried or not. It’s super fast and easy, and I’m asked for the recipe just about every time I’ve served it to guests. The cooked beans freeze great, pureed or whole, and they are perfect as a side or just in a quesadilla with cheese.

Just last week, we made these beans for a group of 40 for a Mexican buffet and there wasn’t a bean left in the pot. The proof is in the leftovers!

“I Can’t Believe They’re Not Refried” Beans

“I Can’t Believe They’re Not Refried” Beans

Ingredients

  • 1 onion, diced
  • 2 lbs pinto beans, rinsed (or any other dried beans)
  • 1/2 jalepeño, roasted and seeded (or use a whole one if you really like spice)
  • 2 tbs minced garlic
  • 4 tsp salt
  • 1 3/4 tsp ground pepper
  • 1/4 tsp cumin
  • 8 C water

Instructions

  1. Place all ingredients in crockpot and stir to combine
  2. Cook on low for 10 hours
  3. Process beans in a food process until they resemble refried beans. Alternatively, you can leave them whole or just mash it up a bit with a potato masher.
http://greenbabyguide.com/2015/07/24/recipe-i-cant-believe-theyre-not-refried-beans/

Recipe: Salmon Cakes with Kale

Salmon Cakes with Kale

Salmon Cakes with Kale

The first time I made this recipe, I wasn’t expecting the rave reviews I received.  We’re not crazy about kale like some folks are, and unless I’m making a lot of smoothies we often don’t make it through a whole bag of pre-washed and chopped kale.  I usually don’t waste food and, come on, all the prep work of washing and chopping was already done for me!  I must really be on the fence about kale.

I was so glad that these turned out more delicious than expected, and it’s a perfect showcase for a side of brown rice and a squeeze of lemon.
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Outdoor Cooking for Summer

Outdoor Cooking

Outdoor Cooking

Sandwiches and cold cereal might be fine and well for breakfast and lunch, but many of us prefer a hot meal for dinner.  Or at least a meal that has been cooked over a heat source at some point! Cooking outside doesn’t have to be an activity reserved for camping trips, especially when you have a fully stocked kitchen just inside the door.

Maybe you’re trying to keep your cooling bill down during the summer, or perhaps you don’t have AC to begin with, but setting up an outdoor cooking station might be worth the effort.

Barbequing

Grill pan

Grill pan


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Recipe: Apple Breakfast Souffle

Apple Breakfast Souffle

Apple Breakfast Souffle

Before we had kids, it was easy to whip up a batch of pancakes or waffles for breakfast on a Saturday morning. We still do so, on occasion, but when we have house guests I don’t want to be standing at the stove or waffle maker, especially when the kids need help eating.

I was looking for recipes that would feed about 4 adults and a kid or two, that was vegetarian and baked in the oven. Ideally, I would be able to prep everything ahead and bake it the next morning. After trying out a few different french toast casseroles, I came across a Big Apple Pancake from Gourmet, and adapted it. It takes very little prep ahead, and cooks up quickly the next morning (or morning after).
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Recipe: Peanut Butter Almond Date Balls

Snacky Goodness

Snacky Goodness

Now that Allison has started solid foods, Franci has become more open to trying new things and has even become a huge fan of foods she refused to eat for the last year and a half, such as avocado and sweet potato.

Although I don’t want to complain about the fact that she is eating a wider variety of vegetables, and even meat, than her baby days, there is still one challenge we have yet to overcome: daycare lunch. It seems that no matter what I pack as the main course, it comes back untouched. Even if it is something she will eat at home, such as grilled cheese or the aforementioned sweet potato.
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Recipe: Wholesome Organic Peanut Butter Banana “Milkshake”

Healthy "Milkshake"

Healthy “Milkshake”

I’ve been trying to find ways to sneak protein into Franci’s diet since she stopped eating the super-purees I used to make her.  She won’t eat tofu, fish or beans, and only keeps meat in her mouth long enough to suck out all the flavor before spitting out the fibers.

After doing a little research on non-dairy milk, I decided Non-GMO organic soy milk was a good source of protein to begin incorporating into her diet. Then I decided to add a little of this, a little of that, and the High-Protein Peanut Butter Banana “Milkshake” was born.
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Recipe: Almond Cream

almond-cream-with-raspberries

Almond Cream

If you’re looking for a quick and easy dessert for Mother’s Day, this simple Almond Cream is perfect! It only takes a few minutes to make, requires no skill in the kitchen, and tastes like a special occasion! I like to serve it with raspberries, but any fresh berries, stone fruit or even a compote will compliment the light almond flavor.

 

Especially if you are serving a rich dinner, Almond Cream is a dessert that is light and will satisfy your sweet tooth without leaving you feeling stuffed.

Almond Cream

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 4 hours, 7 minutes

Yield: 6 servings

Serving Size: 1/2 C

Almond Cream

Ingredients

  • 1 envelope unflavored gelatin
  • 1 C cold water
  • 1/4 C sugar
  • 2 C half & half
  • 2 tsp almond extract
  • Raspberries (or other fruit)

Instructions

  1. In a 4-Cup glass measuring cup (or a microwavable bowl) sprinkle gelatin over water and let stand for 5 minutes
  2. Microwave, stirring every 30 seconds, until gelatin dissolves (this won't take more than 2 minutes)
  3. Add sugar and stir until dissolved
  4. Stir in half & half and almond extract
  5. Pour into six 1/2-cup serving dishes
  6. Chill at least four hours
  7. Before serving, top with raspberries, mandarin oranges, blueberries, cherries or your other favorite fruit
http://greenbabyguide.com/2015/05/06/recipe-almond-cream/

Why Choose Cacao Over Cocoa?

"The Nourishing Food That Aids Digestion"

“The Nourishing Food That Aids Digestion”

They come from the same plant and look the same when powdered, but are Cacao and Cocoa the same thing?  Both are derived from the dried and fermented seed that comes from the Theobroma cacao tree, from which we also get cocoa butter. Are there any other differences?

Cacao beans naturally contain fiber, sulfur, essential fatty acids and minerals such as iron, magnesium, copper, and zinc.  They also contain  phenylethylamine and anandamide, which keep you alert and make you feel happy.

Cacao and cocoa powder rate high on the ORAC (Oxygen Radical Absorbance Capacity) scale, often being scored in the top 10, which means it is a good source of antioxidants.  Like most “nutrient powerhouses”, the more processing done to the cacao beans, the less benefits they retain.
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Recipe: Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Cookies are a traditional Italian cookie made with blanched and finely ground almond flour, sweetener and egg whites. If you do a quick search for Ricciarelli cookies, you will see that there are lots of variations out there. Some call for citrus zest or other flavorings in addition to almond extract. Some are drop cookies, while other recipes call for you to shape them. I’ve tried many of these recipes, and they are all delicious and gluten-free.

After many batches, I came up with my own variation that is even easier than the other ones I’ve tried, and just as delicious. The dough comes together quickly in a food processor, is rolled into logs and frozen until ready to bake. Just slice the logs evenly into cookies, and the whole batch fits on one cookie sheet.
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