Monthly Archives: December 2011

My new years resolutions…warning, this is not all about food!

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2012 will be the best I have ever had so far, I truly believe it.

This year, I will be doing a lot of tony robbins, nlp, and identifying limiting beliefs in order to improve my life significantly.

A big part of creating goals is to get other people involved to keep you on the right track. I once read that the biggest mistake in setting new goals is do set them alone.

So readers, here’s your job. Keep me to these, by writing them, and sharing them, I know I’m not the only one holding myself accountable.

I split these up into a few lists in order to keep things more organized.

getting my Baccalaureate, Improving my overall health, and continuing healthy eating habits, and being prepared for college are my four large categories.

The first and third are just a lot of lists, deadlines, and plans such as “submit extended essay by February…”

But here are two you could draw inspiration from:

Daily Healthy eating habits: (have implimented daily as of february 1st)

-Increase healthy fats (Avocado, Coconut, Olive)

-Use cronometer to track all meals

-Increase daily snacks (Almonds, Cashews)

-ALWAYS remember to take my vitamins

-Drink alkalizing morning beverage (lemon+sea salt, Apple cider vinegar, Green drink)

-3 full meals, and 2 substantial snacks per day

-5 protein packed sources, one for each meal

-At least 8 glasses of water a day

-80% raw foods and greens

-ALWAYS pack lunches and snacks when on the go

Improving overall health Mental, Emotional, Physical:

-integrate daily eating habit list by February 1st.

-Evening meditation+ Swish NLP

-Perfect a beauty routine

-improve posture, and flexibility

-Morning Yoga (15-20 minutes)

-Daily exercise (great hulu workouts, light weights) key word: FUN

-reduce long naps to 30 minute powernaps

-weekend mornings speed walk (1 mile)

-morning incantation

evening incantation

-Powerdown, release of negativity.

-Listen to encouraging talks.

-Consciously replacing negative statement with positive statements.

-identify limiting beliefs

Now that I’ve shared a lot of my goals, what are yours? Any big plans for this new year, and the rest of your life?

Quick and Easy weednight: Colorful, flavorful mashed veggies

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Last week we looked at how to make easy steamed veggies. Adding some cream, and a little cheese here’s some great homemade quick side dish mashed potatoes!

These are so colorful, and delish!!

 

Mashed Colorful Potatoes:

-steamed veggies

-1/2 cup Sour cream

-3/4 cup Parmesiano Regiano cheese

Mash up your steamed veggies (using a wisk or fork)cheese! Stick in the oven if not hot enough!

 

Here are some veggie combos I love, so colorful!

-potato and kale: green

-purple potatoes: Purple

-Potato and carrots: orange

-potato and turnip: white

Have a good easy quick weednight dish!

Quick & Easy weeknight: Steamed Vegetables

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Last week, I showed an easy way to add a side dish: Quinoa!

Here’s another side dish, for the easy weeknight, serve this with some grains, and a big salad and fruit, and dinner is ready!

 

Steamed Vegetables infinite ways:

-any veggies in your fridge

-water

-pressure cooker

Peel your veggies, leave whole, cut, or dice. Drop them in the basket of your pressure cooker, and add a cup of water at the bottom, place the basket above the water and steam for seven minutes after the lever is up! ta-da!!!

 

Here are some veggie combinations I like:

-root veggies

-potato & carrot

-Purple potato and beets

-Fennel and Sweet potato

-Carrots and turnips

Yummy

Have fun and enjoy putting hot veggies on the table in less than 20 minutes!

Gingerbread Peanut Butter Dip with Apple slices!

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I made this dip for my psychology classes party.

You know, one of those parties where you should bring a treat in order to taste the other treats.

Since this party was in the midst of finals week, needless to say, I only remembered about my share of this at midnight the night before

Quick google search, “fastest dip”

Results: peanut butter dip-too simple, and boring!

So, my friends, here’s an easy four minute trick!

 

Gingerbread Peanut Butter Dip: (inspired by peanut butter dip)

-One cup Peanut Butter (choose Organic, honey sweetened if you can)

-One package low fat Creme Chesse (Replace with tofuti better-than-creme cheese to make this vegan)

-One tablespoon unsulphered natural Molasses

-1/4 cup Honey (or 1/4 cup Brown sugar)

-one teaspoon Pumpkin Spice mix

-1/3 cup Almond milk

 

Blend all together in the food processor until creamy! These taste yummy with fresh apple slices. Squeeze lemon juice on the apple slices to prevent them from decoloration.

Lavender Sugar: Two ways

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Today; my grandma, Ida-the-vita, and I embarqued on a mission: Lavender sugar.

This was really after making Orange-Ginger Sugar cubes, a recipe I will post soon!

 

You will need a vitamix for this, or a food processor.

These are lovely in a small mason-esk jar, with a bow. What a perfect gift!

Lavender sugar:

-1   1/2 cups Sugar

-2 tablespoons cooking grade/ or organic lavender

Vitamix the lavender on high to dust, and then add into a mason jar with the sugar, and shake! Store in the mason jar, keeping away from moisture.

 

 

 

Lavender Powdered Sugar:

-1  1/2 cups Sugar

-2 tablespoons cooking grade/ or organic Lavender

For powdered sugar, add both the sugar and the lavender to the vitamix and blend on high to make a powder. Add to a mason jar and keep away from moisture.

 

How to use the sugars:

-coffee

-teas

-in place of regular powdered sugar to dust cookies

-a top fruit

-and for lavender cookies: recipe soon!

Grapefruit and Avocado Spinach salad with Clementine-Ginger dressing

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Yes, that’s a mouthful of a tittle. But boy was this salad yum!

My camera is out of batteries, so no photos of this radiant salad.. sadness!

 

 Grapefruit and Avocado salad with Clementine-Ginger Dressing: (original recipe)

-One grapefruit

-One avocado

-One clementine (juice of)

– 1/2 teaspoon grated Ginger

-Parmesiano Regiano  fine grated slices

-Baby spinach

-salt, and pepper

cut the grapefruits peel, making sure to cut through the pith (it will not taste good in the salad). Cut the grapefruit into quarters until the pieces are small and bite size. Slice the avocado. Place on each plate, a small handful or two of baby spinach. Add the slices of avocado, along with the chunks of grapefruit. Juice one clementine, and add a half a teaspoon of the ginger, and a sprinkle of salt and pepper. Drizzle this dressing over the salad! Place the fine slices of the grated cheese, and enjoy!

Almond-Oat Date Bars; Vegan & Raw

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These are healthy, yummy, vegan, and raw too!

Oh my, what a lovely treat to try out before my healthy aunt comes into town!

I can’t wait to make her these- yes, you; Andrea!!

Almond-Oat Date bars (Recipe adapted from: Rawcandy.wordpress)

-12 pitted raw medjool  dates

-1/4 cup water

-1 cup almonds + another 1/4 cup

-1 cup raw oat bran

-1/4 cup raw Agave nectar

-1 tablespoon Raw Coconut oil

-1/2 teaspoon cinnamon

For this recipe, you will need a small baking dish (2 person size kinda thing), if you don’t have a small baking dish, double the recipe and use a regular size brownie pan, or use this recipe and make the bars in the bottom of a large serving bowl; they will just have round edges! you could also make a few individual ones using ramekins.

in a food processor, grind the Almonds as well as 3/4 cup of the oat bran. Add the agave nectar, the coconut oil and the cinnamon. pulse for about a minute, then scrap the mixture and add to the greased baking dish. Push to flatten the crust into the pan (think; making a cheesecake crust).

Next, to make the date layer, process the dates, and the 1/4 cup water, until forms a paste consistency, spread the date paste onto the crust layer.

For the top layer, process the 1/4 cup oat bran left, with the 1/4 almonds, and a 1/2 teaspoon of water. Spread this mixture onto the date layer, and push a little to compact. Being careful not to push to much, or it will crush the date layer.

Chill for an hour, and enjoy your vegan raw treats!!

Kale and Goat Cheese Whole Weat Winter Pasta

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This is yum!

I haven’t had pasta in a long time, but this one was perfect! Bright green pasta for a cold winter day!

Kale and Goat Cheese Whole Weat Winter Pasta:

-Small bunch of baby Kale (or full sized kale)

-3 ounces of goat cheese

-Thyme

-2 gloves garlic

-1/3 cup olive oil

-salt and pepper

-whole weat pasta (I used Organic from whole foods I bought a while ago!)

Bring to boil a large pot of water (you will use this latter for the pasta too), when the water is boiling, add the kale leaves and cook for three minutes, they will have wilted down by then. Take the leaves out, and keep the water in the pot. Add the pasta and cook as you would usually (just reusing water here!). Combine the leaves, with the goat cheese, the olive oil, the salt and pepper, and the thyme leaves in the vitamix or food processor, blend to make the sauce!  When the pasta is ready, drain and pour the sauce on top! Serve hot!

Enjoy your baby greens 🙂

Quick & Easy weeknights: Flavorful Quinoa

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Quinoa is a great way to add whole grains to any meal, and is much healthier than pastas as a side dish!

Since this is a healthy whole grain, serve it up..and eat it up!

Add quinoa to any dish that is needing a side, or some healthy grains.

Cooking Quinoa is as easy as pasta, but without any flavor added when cooking, it’s a rather bland grain. It does have a small nutty flavor.

Add a cup of Quinoa to a cup and a half of water and simmer for 20 minutes, or untill all the water has evaporated. The grains should pop open, and release their little sprout. Add boilon cubes, wild mushroom gravy, or even a half a cup of tomato paste to the water in order to add some flavor!

Enjoy along with your favorite veggies! Serve hot!

Roasted Pickled Beets with Mint-Honey dressing

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I really love the sweetness of this! no more tart beets, sorry-bout-it!

 

Roasted Pickled Beets with Honey-Mint Dressing: Original recipe

-One jar of homemade or market bought local pickled beets

-2 tablespoons Balsamic vinegar

-Sprig of  fresh mint (mine is still growing, even with the freezing weather)

-1/4 cup Honey

-1/4 cup pickled beet juice

-Salt & Pepper
-teaspoon of Extra virgin Olive Oil

-Goat cheese (optional)

Roast beets in the olive oil on medium heat. when the have started to be really roasted, add the balsamic vinegar and comtinue to roast, when decolorating begins (5 minutes), turn to medium low heat, and add all other ingredients. Add a little crumbled goat cheese when serving! Serve warm