Flexibility...

Planning our meals during the summer can be tricky at times because on hot nights we like to picnic at the town pool or head out on our boat and eat dinner while we cool off.   We tried to plan meals this week that could be easily transported.  We try to take advantage of the farmer's market and the fresh herbs that we grow on our deck.  

This week in particular we are trying different salads.  If any seem appealing to you, please contact me and I'll send you the recipe.

This week's meals at a glance...

Monday:  Avocado- black bean salad with taco fixins'.

Tuesday:  Pasta salad with fresh herbs & veggies.

Wednesday:  Gazpacho soup and baguette sandwiches with pesto, tomatoes & fresh mozzarella.

Thursday:  Quinoa & salmon salad with arugula.  For some of my boys, I will serve them the salmon and salad separately.   I just reserve a little of each before I mix all together.

Friday:  Fourth of July picnic!  Burgers, dogs, and big salad are my assignments.

My family loves the casual meals and lighter menus for the summer.  Still trying to make it healthy but fun. enjoy all!


Donna

Summer time

It's officially summer!  School's out, lots of play dates and sleep overs, relaxed evenings...love this time of the year.  Grilling is key for us during the summer.  Our grill of 14 years finally kicked the bucket, so we invested in a Kitchen Aid grill and so far it's been fantastic.  The true test for the grill was yesterday when we had 30 plus people here for a cookout.  We decided to host Johnny's travel soccer end of the season party.  The grill was able to handle all the burgers and dogs!  It passed the test.

Sometimes it is difficult to plan the week of meals during the summer because of last minute things that arise.  On really hot nights we bring picnic dinners to the boat or to the pool.  For the most part though, we eat lots of veggies and have some form of protein cooked on the grill.

The kids and I did a massive shop at BJ's last Friday so I think we are set for the week.  Our meals at a glance look like this:

Monday: grilled sweet  Italian chicken sausages with onions and peppers on a roll

Tuesday: skirt steak with red bliss potatoes and string beans

Wednesday: pork tenderloin with sweet potato salad and green salad

Thursday: pizza dunkers and fresh veggies with hummus

Friday: quinoa edamame salad and sub sandwiches

Saturday: BBQ chicken broccoli slaw salad and couscous

Sunday: burger bar-grilled hamburgers with lots of toppings to choose from and a green salad


Desserts during the summer for us range from fresh fruits, homemade ice pops, and ice cream.  I recently had a happy hour with my Garage Girls and we all shared desserts and appetizers.  One dessert was such a big hit everyone asked me to share the recipe on my blog.  Thank you Cindy for making this for us!  This will be my new summer dessert!

Here you go…my changes are in blue…I used pure maple syrup throughout the recipe instead of agave and powdered sugar.

Adapted from Little House of Veggies Blog

http://littlehouseofveggies.blogspot.com/2010/08/coconut-key-lime-pie.html

Coconut Key Lime Pie

makes one 9 inch pie

What you Need:

9 inch springform pan (this is not a must, you can do it in a regular 9 inch pie pan if you don't have a springform pan. It just makes it really easy.)

3/4 cup fresh squeezed lime juice (about 4 limes)
zest of 1 lime
2 ripe avocados, mashed
1/4 cup + 2 Tbsp. agave nectar or (maple syrup)
pinch sea salt
2 cans of regular full fat coconut milk, chilled well in the fridge
2/3 cup powdered sugar (or 2 T maple syrup)
1 tsp vanilla extract
1 recipe for nutty almond crust (recipe below)

Nutty Almond Crust:
2 cups raw, unsalted almonds
1/8 tsp sea salt
zest of 1 lime 
5 Medjool dates
2 Tbsp. agave nectar or maple syrup


To make the pie:
Start by making your crust. Pulse all crust ingredients in a food processor, and mix until mixture sticks together well when pressed between your fingers. Place the Almond crust into the spirngform pan or pie pan, and press firmly to make an even layer on the bottom and on the sides. Set this aside.

With a standing mixer, blender, or hand mixer, blend the smashed avocados, lime juice, lime zest agave nectar, and sea salt. Mix until whipped and blended very well without chunks. Set aside

Next make the Coconut whip. Using only the cream at the top of the coconut cans that have been chilled. Place the coconut cream, vanilla and powdered sugar or maple syrup  in standing mixer or using a hand mixer, whip for 1 or 2 minutes. 

Using a rubber spatula or large spoon, gently fold the coconut whip into the lime avocado mixture until well incorporated.

Chill the pie in the freezer until firmed up. Always keep it in the freezer. It will not stay firm enough in the fridge (at least I dont think it will). Let chill overnight in the freezer, or for about 5 or 6 hours. Cut a slice and let it thaw just a little for best results, about 5 or 10 minutes on the countertop. Garnish with a slice of lime.  (I just put in freezer for a few hours and then store in refrigerator.  That works just fine.)

Enjoy all!  If any other items intrigue you, just holler!  Happy Summer.

Donna

Meals at a glance...

A few days ago while at a doctors appointment, I had an interesting conversation with a technician.  She was telling me that she encounters many unhealthy and overweight people throughout the day.  The norm for women according to her is a weight range between 180-200 pounds.  I was surprised by this observation.  We then continued to talk about the movie Fed Up and reasons why we think America has the 2nd highest obesity rate in the world.  Convenience of buying prepared and packaged food high in fat and sugars?  Busy schedules and working parents?  Expense of buying fresh foods?  I wish I knew the answer so I could help solve the problem.   I hope to educate more people so they know that there are alternatives and healthier options to eating.

 There are many ways to save time and money.  One is choosing a night and having a family member help you prep your meals for the week.  Chop veggies, prepare salads, freeze soups & sauces, grill extra meats and store in the refridgerator.  Fresh veggies not affordable?  Frozen is a good alternative and can help you save money and time too.


Encourage your family to be a part of your meal planning.  Plan out your meals in advance so the food prep is done ahead of time.  This can be an enjoyable time spent  with a spouse and or children.

Find a plan that works for you and stick with it.  Planning with my family works for me.  There are 6 of us so each one of us chooses a healthy meal and helps prep, cook, serve and clean up.  One night is left for picnic nights, pizza, etc.  I buy enough groceries for the week and usually have to make one small trip mid- week for just  few things.

This week we have night games, try outs, my coaching events in the evening, and the 8th grade
dance!  So lots of activities and craziness.   Even with all the chaos we will be eating well.  This week
looks like this....


Monday:  homemade sauce and meatball( made Sunday night ) grinders, snap peas, cukes and berries.


Tuesday:  grass fed beef burgers, string beans and corn on the cob

Wednesday:  chicken burrito bowls.  Bowls filled with brown rice, pinto beans, sautéed onions , chicken &peppers,   shredded lettuce, avocado, salsa and cheese.  Inspired by Chiptole restaurant.

Thursday:  brown rice noodle lasagna and big salad.

Friday:  picnic fun!  Lots of finger foods...homemade veggie rolls, hummus and vegetables, hard
boiled eggs, chips and salsa, cheese quesadillas, and antipasto platter( rolled pieces of turkey, salami and cheeses and roasted peppers).

Saturday : grilled chicken and roasted veggies


Sunday:  end of season soccer party- making some form of a mixed salad and some pesto pasta.




Please be in touch if you'd like some help in planning your meals, finding short cuts, and involving your kids.  Let's make some changes and change the " norm" the technician mentioned!

Yours in health,
Donna

Countdown

Around here some are counting down the days left of school and are ready for summer!  I too am ready for lazier mornings and more relaxed evenings.  This weekend felt like summer...beautiful days and lots of activities.

Over the week, I was finally able to fill my planters.   Some are filled with different flowers and plants and some have a variety of herbs.  I love being able to add the fresh herbs to our meals.  Now we just have to keep the groundhogs away from the deck!

After celebrating my oldest son's birthday and indulging in extra sweets this weekend, I am ready for a basic and clean diet this week.  The whole family will benefit as well!

This week at a glance...

Monday:  Meatless Monday- pesto pasta and mixed greens salad.  I'm making the pesto with basil, kale, cilantro, olive oil, walnuts and Parmesan cheese.   The cilantro adds a nice flavor and I personally love it's smell.

Tuesday:  Now for the meat--3- Ingredient meatloaf with rosemary mashed potatoes and roasted broccoli and cauliflower.

Wednesday:  homemade chicken nuggets, brown rice, fresh cut veggies and fruit.

Thursday:  grilled salmon, quinoa, and strawberry spinach salad.

Friday:  homemade sub sandwiches, fresh veggies, hummus, and fruit for our school outdoor movie and picnic!

Saturday:  sweet Italian chicken sausages on the grill with onions, peppers, potatoes, and salad.

Sunday:  planning on some form of fish and waiting to see what is on sale!


As always, if anything sounds interesting and you'd like the recipe, please contact me.

Enjoy all.  Happy eating!

Donna