Merry Christmas! I always am a little sad after the big day. So much planning, preparation and anticipation and then it's over. Since I hosted Christmas Eve, Day and this weekend, food is in great abundance at my house. Lots of leftovers so many lunches and dinners can be made next week. (I hope!) A big hit has been my father-n-law's recipe for a homemade Caesar dressing. We have enjoyed having a Caesar salad as a side. Next week I plan on making it a main dish with either shrimp or chicken. I am not sure where he found this recipe but it is delicious and easy to make. Homemade dressings are so much better for us. Not only do you save some money by making your own dressing, but you cut down on fat, calories and artificial ingredients too. You can save this in the refrigerator for up to a week.
Doug's Caesar Dressing
4 T olive oil, 2 T Canola oil (we just used olive oil and it works just as well) marinate at least four hours in 3-4 diced garlic cloves. Add the following:
1T Dijon Mustard
1 t lemon juice
2 T red wine vinegar
1 egg yolk or 1 egg beater
1 t anchovy paste
dash honey
1/3 cup grated Parmesan
salt & pepper to taste
Beat with electric mixer to emulsify.
Enjoy!
Wishing all an enjoyable week. I hope you are able to spend time with family and friends, enjoy good food, and share many laughs.
Best wishes,
Donna
Sunday, December 27, 2015
Sunday, December 20, 2015
Pick of the week....
The final countdown to finishing last minute tasks is upon us. I hope you are almost done with the holiday madness and can now relax and enjoy time with family and friends.
Christmas cookies still need to be baked here. I tried a healthier version of a sugar cookie recipe and mutiny occurred at my house. I was told to go back to the family recipe with the shortening and pounds of butter. So I learned my lesson...don't mess with tradition and enjoy the damn holiday cookie!
My power truffles were a hit though! Healthy won with these sweet treats. I'm making another batch to have around the house so when the sweet craving appears they can be eaten. During my holiday party recipes were shared and food was discussed. We like to work hard and play hard! I promised to share the recipe my daughter found on Instagram for an avocado pesto. So ladies, here it is....
Avocado Pesto
12 ounces spaghetti
2 ripe avocados, halves, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 T. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1 cup cherry tomatoes halved
1/2 cup canned corn kernels (I didn't use corn)
Instructions
Boil water and cook pasta. Drain well. To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With motor running, add the olive oil in a slow stream until emulsified; set aside.
In large bowl, combine pasta, avocado sauce, tomatoes and corn. Serve immediately and enjoy!
Happy Holidays!
Donna
Christmas cookies still need to be baked here. I tried a healthier version of a sugar cookie recipe and mutiny occurred at my house. I was told to go back to the family recipe with the shortening and pounds of butter. So I learned my lesson...don't mess with tradition and enjoy the damn holiday cookie!
My power truffles were a hit though! Healthy won with these sweet treats. I'm making another batch to have around the house so when the sweet craving appears they can be eaten. During my holiday party recipes were shared and food was discussed. We like to work hard and play hard! I promised to share the recipe my daughter found on Instagram for an avocado pesto. So ladies, here it is....
Avocado Pesto
12 ounces spaghetti
2 ripe avocados, halves, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 T. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1 cup cherry tomatoes halved
1/2 cup canned corn kernels (I didn't use corn)
Instructions
Boil water and cook pasta. Drain well. To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With motor running, add the olive oil in a slow stream until emulsified; set aside.
In large bowl, combine pasta, avocado sauce, tomatoes and corn. Serve immediately and enjoy!
Happy Holidays!
Donna
Sunday, December 13, 2015
Pick of the week....
Holiday time is here which involves many parties, gatherings, and cheer!
Garage Girls Fitness is having a holiday gathering this week after class and will be having some healthy choices to share after a tough workout.
This week's pick, Power Truffles, is a nice treat to bring to a holiday party when you want to share a sweet dessert.
Healthy Chocolate Truffles
Makes 12
15 minutes prep time
ingredients:
2 cups pitted dates
1/4 cup raw cacao powder
1 Tablespoon coconut oil, plus more to coat hands
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cacao nibs, crushed freeze-dried raspberries, matcha powder, or coconuts flakes, or a mix of two or more, for coating
1. Add dates, cacao powder, coconut oil, vanilla, and salt to a food processor. Blend for 3-5 minutes or until dough is smooth. If necessary add 1 tablespoon water while processing to help dough come together.
2. Lightly coat your hands with coconut oil. Break off a bite-size piece of dough and roll it between your palms into a ball. Repeat with remaining dough.
3. Roll each ball in coating. Store truffles in the refrigerator for up to four weeks.
source: December 2015 Shape issue
Enjoy!
Donna
Garage Girls Fitness is having a holiday gathering this week after class and will be having some healthy choices to share after a tough workout.
This week's pick, Power Truffles, is a nice treat to bring to a holiday party when you want to share a sweet dessert.
Healthy Chocolate Truffles
Makes 12
15 minutes prep time
ingredients:
2 cups pitted dates
1/4 cup raw cacao powder
1 Tablespoon coconut oil, plus more to coat hands
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cacao nibs, crushed freeze-dried raspberries, matcha powder, or coconuts flakes, or a mix of two or more, for coating
1. Add dates, cacao powder, coconut oil, vanilla, and salt to a food processor. Blend for 3-5 minutes or until dough is smooth. If necessary add 1 tablespoon water while processing to help dough come together.
2. Lightly coat your hands with coconut oil. Break off a bite-size piece of dough and roll it between your palms into a ball. Repeat with remaining dough.
3. Roll each ball in coating. Store truffles in the refrigerator for up to four weeks.
source: December 2015 Shape issue
Enjoy!
Donna
Sunday, December 6, 2015
Pick of the week....
Cold weather is kind of here. I know I'll receive grief by saying this but I'd like the colder weather to stay. I am not crazy about one day 54 degrees the next 40 degrees and then back up to the 50s. It's Decmeber in New England so let's have it feel that way! I'm not ready for snow yet, don't get me wrong. Just a little cooler is fine with me.
To go along with the cooler weather, my pick of the week is a Ground Turkey and Black Bean Chili.
This recipes makes 6 servings and it's from a Bon Appetit April 1993 issue. It's a family favorite especially when served either on top of rice or with homemade corn bread for dunking.
Gound Turkey and Black Bean Chili
What you'll need:
1 T. olive oil
2 cups finely chopped red bell pepper
1 cup chopped onion
1/2 cup finely chopped carrot
2 large garlic cloves, minced
4 t. chili powder
2 t. ground cumin
1 pound ground turkey breast meat
2 15 oz. cans black beans, rinsed and drained
3 cups canned low sodium chicken broth
1 T. tomato paste (I always use the whole can)
Heat oil in a heavy large sauce pan. Add pepper, onion,carrot and garlic; saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey; break up with spoon and saute until turkey is no longer pink; about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat to simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Enjoy during the colder weather!
Best,
Donna
To go along with the cooler weather, my pick of the week is a Ground Turkey and Black Bean Chili.
This recipes makes 6 servings and it's from a Bon Appetit April 1993 issue. It's a family favorite especially when served either on top of rice or with homemade corn bread for dunking.
Gound Turkey and Black Bean Chili
What you'll need:
1 T. olive oil
2 cups finely chopped red bell pepper
1 cup chopped onion
1/2 cup finely chopped carrot
2 large garlic cloves, minced
4 t. chili powder
2 t. ground cumin
1 pound ground turkey breast meat
2 15 oz. cans black beans, rinsed and drained
3 cups canned low sodium chicken broth
1 T. tomato paste (I always use the whole can)
Heat oil in a heavy large sauce pan. Add pepper, onion,carrot and garlic; saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey; break up with spoon and saute until turkey is no longer pink; about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat to simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Enjoy during the colder weather!
Best,
Donna
Sunday, November 29, 2015
Pick of the week...
Heading into the holiday season is a busy and crazy time of year! After Thanksgiving everything seems to move too quickly. I have tried to find ways to make simple meals ahead of time that are easy to pop into the oven and warm when everyone is home and ready to eat. My pick of the week is a Baked Quinoa and Roasted Vegetable with Goat Cheese dish. This is a versatile meal that can have many variations. My sister first made this dish and I loved it. I have since made it many times changing the vegetables and cheeses. So far this version is my favorite.
Baked Quinoa & Roasted Vegetables with Goat Cheese
Ingredients:
quinoa
broth, vegetable or chicken
vegetables of choice-cubed butternut squash, brussel sprouts, red onion, mushrooms
goat cheese-at least 2-5 oz depending on your preference. I use 5 oz.
topping:
panko bread crumbs
1 Tsp garlic powder
salt and pepper
Directions:
Follow instructions on quinoa bag and cook according to package. Use the broth as the liquid to boil the quinoa. While quinoa is cooking roast the cut up vegetables. Season them with olive oil and your choice of spices like garlic powder, turmeric, pepper, etc. Once the vegetables and quinoa are done gently mix them together and stir in the goat cheese. Pour into a baking dish and sprinkle with the bread crumb mixture which is 1/2 cup of panko bread crumbs, 1 T. garlic powder and salt and pepper to taste. Pop into a 350 degree oven for 10 minutes and serve. The nice thing about this meal is you can make ahead of time and right before you put it into the oven add the topping. It makes a big dish perfect for left overs and lunches. If you're not crazy about goat cheese try something else like Parmesan or possibly ricotta. Let me know how it goes!
Hoping everyone's Thanksgiving was happy, and we all remember to take a breath and do something each day for ourselves during the holiday madness.
Best,
Donna
Baked Quinoa & Roasted Vegetables with Goat Cheese
Ingredients:
quinoa
broth, vegetable or chicken
vegetables of choice-cubed butternut squash, brussel sprouts, red onion, mushrooms
goat cheese-at least 2-5 oz depending on your preference. I use 5 oz.
topping:
panko bread crumbs
1 Tsp garlic powder
salt and pepper
Directions:
Follow instructions on quinoa bag and cook according to package. Use the broth as the liquid to boil the quinoa. While quinoa is cooking roast the cut up vegetables. Season them with olive oil and your choice of spices like garlic powder, turmeric, pepper, etc. Once the vegetables and quinoa are done gently mix them together and stir in the goat cheese. Pour into a baking dish and sprinkle with the bread crumb mixture which is 1/2 cup of panko bread crumbs, 1 T. garlic powder and salt and pepper to taste. Pop into a 350 degree oven for 10 minutes and serve. The nice thing about this meal is you can make ahead of time and right before you put it into the oven add the topping. It makes a big dish perfect for left overs and lunches. If you're not crazy about goat cheese try something else like Parmesan or possibly ricotta. Let me know how it goes!
Hoping everyone's Thanksgiving was happy, and we all remember to take a breath and do something each day for ourselves during the holiday madness.
Best,
Donna
Sunday, November 22, 2015
Holiday pick of the week....
Thanksgiving is my favorite holiday. No pressure of buying gifts, not too much commercialism, just family & friends getting together sharing good food.
Thanksgiving can be stressful for some people though. Especially if you tend to overeat and eat without being mindful of what you're doing. Many of my clients worry about a set back after this one day. Is it possible to put on 5 pounds after one holiday weekend, you bet!
That being said, you have to live and enjoy yourself but make smart choices while doing so. If you are hosting make healthy lower fat side dishes. If you are the guest bring at least one dessert or side dish that you know is not too high in fat.
My family is bringing an apple pie. This recipe is from The Plant Power Way cookbook. It is an easy recipe to follow and is a healthy dessert that tastes delicious!
Thanksgiving can be stressful for some people though. Especially if you tend to overeat and eat without being mindful of what you're doing. Many of my clients worry about a set back after this one day. Is it possible to put on 5 pounds after one holiday weekend, you bet!
That being said, you have to live and enjoy yourself but make smart choices while doing so. If you are hosting make healthy lower fat side dishes. If you are the guest bring at least one dessert or side dish that you know is not too high in fat.
My family is bringing an apple pie. This recipe is from The Plant Power Way cookbook. It is an easy recipe to follow and is a healthy dessert that tastes delicious!
ingredients
-6 apples (red, pink, or green local variety), cored and sliced in very thin sections
-1 cup organic sugar
-1/4 cup arrowroot powder
– 1 teaspoon pumpkin pie spice or cinnamon
-juice of 1 lemon
crust
-2 cups raw walnuts
-pinch celtic sea salt
-1/4 ground flaxseeds
-10 dates, soaked in filtered water for 30 minutes and pitted
-1 teaspoon coconut oil
preparation
1. Preheat the oven to 325 F.
2. Combine the apples with the sugar, arrowroot, spices, and lemon juice. Toss and set aside.
3. In a food processor, pulse the walnuts until mealy. Next, add the sea salt and pulse a few times. Add the flaxseeds and pulse again. With the motor running, drop one pitted date at a time into the processor. The mixture will ball up on one side of the bowl and form a dough.
4. Grease a 13″ tart pan with the coconut oil. Press the crust mixture into the bottom of the pan.
5. Arrange the apples in a circular fashion starting at the edge. As you finish one round, begin again and add another layer and another until you finish creating a spiral flower pattern.
6. Bake for 40 minutes, or until the apples are soft and golden brown.
7. Remove from the oven and allow to cool.
Enjoy!!
Wishing you all a Happy Thanksgiving! Cooler weather is fast approaching but get outside once you are done in the kitchen and go for a walk or run. Keep moving, that is key!
Best,
Donna
Sunday, November 15, 2015
Pick of the week....
I love cookbooks with beautiful photographs. It makes me happy to look through at the gorgeous meals and gives me ideas on what to make for my family. I have recently purchased one that I love and I keep it out on the counter because I am constantly trying new recipes. I want to share it with everyone so people can see that cooking doesn't have to be labor intensive but simple and enjoyable.
There are meals for even the pickiest of eaters! I love that the author, Candice Kumai, talks about the importance of eating real food and preparing and sharing meals with the people you love. It's back to simplicity...
My pick of the week is one of her pasta dishes, Butternut Squash Mac ‘n’ Cheese .
Ingredients
- 3 pounds squash, butternut, peeled, halved,seeded, quartered
- 2 cup(s) light coconut milk, unsweetened
- 2 cup(s) veggie stock, less sodium
- 6 clove(s) garlic, smashed
- 1 pound pasta, elbow macaroni or try penne (g-free is fab!)
- 3/4 cup(s) bread crumbs, panko (Japanese-style)
- 1 tablespoon parsley, flat-leaf, fresh, chopped
- 1/2 teaspoon salt, coarse
- 2 clove(s) garlic, fresh, minced
- 1/2 teaspoon pepper, red flakes
- 3/4 cup(s) vegan cheese, or nutritional yeast
Directions:
1. Preheat the oven to 375-degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Set aside.
2. Place a large pot over medium heat. Add the squash, coconut milk, broth, and garlic. Simmer until the butternut squash is fork tender.
3. Transfer the squash mixture, including the liquid, to a food processor or blender. Puree until the mixture is velvety smooth.
4. Meanwhile, cook the macaroni to al dente (with a bite) in boiling salted water. Drain and rinse with cool water.
5. Spread out the macaroni in the prepared baking dish. Pour the squash puree over the pasta.
6. To prepare the topping: In a large mixing bowl, combine the breadcrumbs, parsley, salt, garlic, and red pepper flakes (if using). Spread evenly over macaroni. Cover the baking dish with aluminum foil.
7. Bake for 35 minutes until bubbly. Remove the foil from the baking dish. Sprinkle the cheese evenly over the top and bake for an additional 5 minutes.
To make this easier, you can buy pre-cut butternut squash or even the frozen cubed butternut squash. Instead of vegan cheese or nutritional yeast, Parmesan or Gruyere cheese works well too.
Enjoy!!
Give clean eating a try, you'll feel like a million bucks!
Donna
Sunday, November 1, 2015
Pick of the week....
Happy Halloween! I'm glad it's come and gone! Halloween is not one of my favorite holidays. It has nothing to do with the amount of candy my four kids bring home. ( Well, maybe a little bit of that, my willpower is not what it used to be!) I don't like the pressure of the costumes. We usually wait until the last minute and throw something together. This year, surprisingly enough, my 3 younger kids had decent costumes that we planned ahead. The oldest threw a sheet over his head and decided 5 minutes before we had to take him to a party to be a ghost. A little chaos, stress, etc. Maybe next year we'll really have it mastered and all four will be planned in time. Probably not....
I plan on eating lean this week because of my lack of willpower these days. My favorite go to salad that is filling and delicious is my pick of the week. Make it ahead of time and this recipe will produce three days worth of salad. It's from one of my favorite cookbooks, Clean Slate.
Beet, Avocado, and Arugula Salad
I plan on eating lean this week because of my lack of willpower these days. My favorite go to salad that is filling and delicious is my pick of the week. Make it ahead of time and this recipe will produce three days worth of salad. It's from one of my favorite cookbooks, Clean Slate.
Beet, Avocado, and Arugula Salad
INGREDIENTS
FOR THE BIG BATCH
- 2 beets, peeled and grated or thinly sliced
- 4 stalks celery, thinly sliced
- 1 English cucumber, seeded, thinly sliced
- 2 scallions (green parts only), thinly sliced
FOR EACH SERVING
- 1 packed cup baby arugula
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- Coarse salt and freshly ground black pepper
- 1/2 avocado, diced
- 3 tablespoons sunflower seeds, toasted
DIRECTIONS
- In a large bowl, toss beets, celery, cucumber, and scallions.
- To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.
(I use canned beets that have no sodium and rinse and drain them.)
Enjoy!!
Best, Donna
Sunday, October 25, 2015
Pick of the week...
Later last week I wrote a post about food trends and healthy eating. I believe everything in moderation. I can't speak for everyone, but I know when I deny myself of certain foods I tend to want them even more! An occasional potato chip, french fry, brownie, or pasta dish is okay in my mind to have once in awhile. Some people call it "cheat days", I call it "living".
It's one of my son's birthday this week and he has requested Spaghetti Carbonara. I found a recipe years ago in the Family Circle March 2013 issue for a lighter version of the restaurant classic with half the fat and calories. You can make it even healthier by using whole wheat or brown rice spaghetti, but if you do not eat pasta often and are not sensitive to gluten, go for the real thing! I also look for bacon that is nitrate free and use Applegate Farms brand.
This recipe makes 6 servings. It takes about 15 minutes to prep and 10 minutes to cook. It is one of my family's go to meals because it is so easy and delicious.
Ingredients:
1 lb spaghetti
6 slices bacon, diced
1 cup milk
2 large eggs plus 2 egg yolks
1/2 tsp salt
1 tbsp all-purpose flour
3/4 c grated Parmesan cheese
1 1/2 tsp freshly cracked black pepper
Bring a pot of lightly salted water to a boil. Add pasta and cook for 10 minutes. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour: cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2-3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.
Enjoy!
Life is short. Take care of your bodies and enjoy simple things.
Best,
Donna
It's one of my son's birthday this week and he has requested Spaghetti Carbonara. I found a recipe years ago in the Family Circle March 2013 issue for a lighter version of the restaurant classic with half the fat and calories. You can make it even healthier by using whole wheat or brown rice spaghetti, but if you do not eat pasta often and are not sensitive to gluten, go for the real thing! I also look for bacon that is nitrate free and use Applegate Farms brand.
This recipe makes 6 servings. It takes about 15 minutes to prep and 10 minutes to cook. It is one of my family's go to meals because it is so easy and delicious.
Ingredients:
1 lb spaghetti
6 slices bacon, diced
1 cup milk
2 large eggs plus 2 egg yolks
1/2 tsp salt
1 tbsp all-purpose flour
3/4 c grated Parmesan cheese
1 1/2 tsp freshly cracked black pepper
Bring a pot of lightly salted water to a boil. Add pasta and cook for 10 minutes. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour: cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2-3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.
Enjoy!
Life is short. Take care of your bodies and enjoy simple things.
Best,
Donna
Sunday, October 11, 2015
Pick of the week....
Favorites lately in my house have been soups. We spend so much time during the week going to practices for sports and collecting kids on various fields, that soup for dinner is comforting and hits the spot with a nice chunk of bread and a salad on the side.
One of my son's pick's this week was Fresh Tomato Soup with Grilled Cheese & Pesto Sandwiches.
Dipping the sandwiches in the soup made the meal and brought me back to my childhood. I loved tomato soup and grilled cheeses when I was growing up.
I found the recipe for the soup in my old trusty Betty Homes & Gardens Cookbook. It's my go to cookbook for the basics. I had some very ripe tomatoes that needed to be used so I threw them in the pot along with the following list of ingredients:
3 medium tomatoes, peeled and quartered, or one 14 1/2 oz. can tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion
1/2 cup celery (I left this out)
1/2 of a 6 oz. can tomato paste
2 T snipped fresh cilantro or parsley
2 teaspoons instant chicken bouillon granules ( I uses a cup of Pacific brand chicken broth)
2 teaspoons lime or lemon juice
1 teaspoon sugar
Few dashes bottled hot pepper sauce
In a large saucepan combine fresh tomatoes or undrained canned ones, water, onion, celery, tomato paste, cilantro, bouillon, lime or lemon juice, sugar, and hot pepper sauce. Bring to a boil and reduce heat. Cover and simmer about 20 minutes. Cool slightly. Place half of mixture into a blender and mix. Cover and blend til smooth. Repeat with remaining mixture. I prefer using my immersion blender, but do what you prefer. Keep warm on stove as you make your grilled cheeses. Serve with a side salad and enjoy!
Enjoy this beautiful fall weather.
Best,
Donna
One of my son's pick's this week was Fresh Tomato Soup with Grilled Cheese & Pesto Sandwiches.
Dipping the sandwiches in the soup made the meal and brought me back to my childhood. I loved tomato soup and grilled cheeses when I was growing up.
I found the recipe for the soup in my old trusty Betty Homes & Gardens Cookbook. It's my go to cookbook for the basics. I had some very ripe tomatoes that needed to be used so I threw them in the pot along with the following list of ingredients:
3 medium tomatoes, peeled and quartered, or one 14 1/2 oz. can tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion
1/2 cup celery (I left this out)
1/2 of a 6 oz. can tomato paste
2 T snipped fresh cilantro or parsley
2 teaspoons instant chicken bouillon granules ( I uses a cup of Pacific brand chicken broth)
2 teaspoons lime or lemon juice
1 teaspoon sugar
Few dashes bottled hot pepper sauce
In a large saucepan combine fresh tomatoes or undrained canned ones, water, onion, celery, tomato paste, cilantro, bouillon, lime or lemon juice, sugar, and hot pepper sauce. Bring to a boil and reduce heat. Cover and simmer about 20 minutes. Cool slightly. Place half of mixture into a blender and mix. Cover and blend til smooth. Repeat with remaining mixture. I prefer using my immersion blender, but do what you prefer. Keep warm on stove as you make your grilled cheeses. Serve with a side salad and enjoy!
Enjoy this beautiful fall weather.
Best,
Donna
Sunday, October 4, 2015
Pick of the week....
Last weekend we went apple picking and are still enjoying the apples. The kids are coming up with many different recipes. The usual apple pie and apple crisp have been made. We tried something new as well, Apple Chips. They are very easy to make and are perfect for a school snack or when you want something crispy. All you need are apples, parchment paper, and a cookie sheet. Set your oven to 225 degrees. Line your sheet with parchment paper. Cut the apples into thin slices and remove the seeds. The center of the slice should have a star inside from the seeds. Arrange the slices on the sheet and bake for 1 hour 30 minutes. Remove from oven and flip apples over and bake for another 30-45 minutes until they are crisp. Enjoy! (Recipe from cookbook , Clean Slate)
This week's pick is a hearty meal that is perfect for cool days. It is Italian Sausage and White Bean Soup. My mom found this recipe in The New York Times years ago and has shared it with my sisters and me. It is definitely a favorite!
Makes 4 quarts
ingredients:
1 pound ground sweet Italian sausage
2 T. extra virgin olive oil
1 cup celery diced
1 medium white onion diced
6 whole garlic cloves minced
1 teaspoon crushed red pepper
1 1/4 cups red wine
2 quarts chicken broth, warmed
1 quart whole peeled plum tomatoes in juice
1 (16 ounce) canned great northern beans
1 T fresh chopped parsley
1 T fresh basil, finely sliced
Kosher salt and coarse ground pepper to taste
1/2 cup freshly grated Parmesan cheese
In a medium saucepan over medium to high heat, brown sausage in oil sirring constantly. After meat browns, lower heat to medium and add celery and onion. Stir occasionally until they are translucent. Add garlic and crushed red pepper. As garlic begins to turn light brown, add wine and reduce by half. Slowly pour in warm broth while stirring, and then the plum tomatoes. Let simmer on low to medium heat 30 minutes. Stir with a wire whisk to break apart the tomatoes just enough to make them bite-size yet hearty. Add the beans and their juice. After beans are incorporated finish with the basil, parsley and adjust the seasoning with salt and pepper. Serve immediately. Garnish with freshly grated cheese. Recipe by Carl Anderson.
Embrace the cooler weather and try this hearty meal! Enjoy.
I'd love to hear if anyone has tried any of the recipes. Comments? Questions? Always appreciated.
Thanks.
Donna
This week's pick is a hearty meal that is perfect for cool days. It is Italian Sausage and White Bean Soup. My mom found this recipe in The New York Times years ago and has shared it with my sisters and me. It is definitely a favorite!
Makes 4 quarts
ingredients:
1 pound ground sweet Italian sausage
2 T. extra virgin olive oil
1 cup celery diced
1 medium white onion diced
6 whole garlic cloves minced
1 teaspoon crushed red pepper
1 1/4 cups red wine
2 quarts chicken broth, warmed
1 quart whole peeled plum tomatoes in juice
1 (16 ounce) canned great northern beans
1 T fresh chopped parsley
1 T fresh basil, finely sliced
Kosher salt and coarse ground pepper to taste
1/2 cup freshly grated Parmesan cheese
In a medium saucepan over medium to high heat, brown sausage in oil sirring constantly. After meat browns, lower heat to medium and add celery and onion. Stir occasionally until they are translucent. Add garlic and crushed red pepper. As garlic begins to turn light brown, add wine and reduce by half. Slowly pour in warm broth while stirring, and then the plum tomatoes. Let simmer on low to medium heat 30 minutes. Stir with a wire whisk to break apart the tomatoes just enough to make them bite-size yet hearty. Add the beans and their juice. After beans are incorporated finish with the basil, parsley and adjust the seasoning with salt and pepper. Serve immediately. Garnish with freshly grated cheese. Recipe by Carl Anderson.
Embrace the cooler weather and try this hearty meal! Enjoy.
I'd love to hear if anyone has tried any of the recipes. Comments? Questions? Always appreciated.
Thanks.
Donna
Monday, September 28, 2015
Pick of the week....
My favorite time of year is fall. I love the cooler temps, the bright colors and the seasonal fruits and vegetables. Apple and pumpkin picking are family favorites and many treats are made like pumpkin bread, pumpkin bars, pies, crisps, etc.
This week's pick is a butternut squash soup that is easy to make and perfect on a cool night.
Ingredients needed:
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon turmeric
salt & pepper to taste
3 cups chicken or vegetable broth
1 cup water
2 peeled and chopped sweet potatoes
1 peeled, cored, sweet apple chopped
1 butternut squash, peeled, and cubed (if time is an issue buy frozen cubed butternut squash)
Instructions:
Saute onion and garlic in olive oil in large pot. When soft add the turmeric, salt & pepper. Then add the sweet potato and apple and a little bit of broth. Simmer for about 5 minutes so everything softens. Add the rest of the broth and water and let come to a boil. Once pot is boiling add the squash and lower to a simmer. Simmer for an hour or until the sweet potato and squash are soft. Use an immersion blender to puree soup or pour into a blender and transfer back to pot. Soup will be thick. If you like it thinner add a little extra broth or water. Serve with fresh chopped scallions and a dollop of sour cream if you like. Enjoy with some hearty whole grain bread and a salad.
Happy Fall!
Best,
Donna
This week's pick is a butternut squash soup that is easy to make and perfect on a cool night.
Ingredients needed:
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon turmeric
salt & pepper to taste
3 cups chicken or vegetable broth
1 cup water
2 peeled and chopped sweet potatoes
1 peeled, cored, sweet apple chopped
1 butternut squash, peeled, and cubed (if time is an issue buy frozen cubed butternut squash)
Instructions:
Saute onion and garlic in olive oil in large pot. When soft add the turmeric, salt & pepper. Then add the sweet potato and apple and a little bit of broth. Simmer for about 5 minutes so everything softens. Add the rest of the broth and water and let come to a boil. Once pot is boiling add the squash and lower to a simmer. Simmer for an hour or until the sweet potato and squash are soft. Use an immersion blender to puree soup or pour into a blender and transfer back to pot. Soup will be thick. If you like it thinner add a little extra broth or water. Serve with fresh chopped scallions and a dollop of sour cream if you like. Enjoy with some hearty whole grain bread and a salad.
Happy Fall!
Best,
Donna
Sunday, September 20, 2015
Pick of the week....
I have decided to do something different this week. Rather than an overview of meals, I have chosen (along with most of my kids), our pick of the week and its recipe. I wrote last week about making small changes to improve your health and your families. Trying one recipe seems more manageable then trying a week's worth. As always, if you'd like to see more I am happy to share our other meals.
Last week we loved our Italian night, Risotto with Chicken, Zucchini and Onions. You can take a short cut with this meal and buy a rotisserie chicken rather than roasting 3-4 chicken breasts. If you have young children and they love pasta, chances are they will love risotto!
Ingredients you will need:
olive oil
large sweet onion
2 garlic cloves
1 large or 2 small zucchinis
4 cups chicken broth and 2 cups water (if you have any white wine in fridge it adds great flavor if you add 1/2 cup as well)
3-4 skinless chicken breasts or a rotisserie chicken (optional-you can keep this meatless too)
arborio rice
salt & pepper to taste
Heat 2 tablespoons oil in large pot and saute chopped onion and garlic. Once softened add chopped zucchini and saute a few more minutes. Follow the directions on the arborio rice bag next. Add 1 cup of rice to pot and stir so it does not burn. Slowly add 1/2 -1 cup of broth at a time until liquid is absorbed. Continue to add the broth until you have used all of it. This is the labor some part because you need to be standing next to the stove stirring constantly so the rice does not burn or stick. This is where involving your kids comes in handy. Have them help you stir and add the broth. Once all liquid is absorbed turn off heat and let stand for a few minutes. Shred the cooked chicken and mix through pot or leave separately and let people add it to the top of their risotto. Sprinkle fresh Parmesan cheese on top and enjoy. Serve with a mixed green salad and you have your self a meal.
The nice thing about risotto is you can change up your vegetables each time you make it. With fall approaching you can use butternut squash or pumpkin. You can substitue chicken with shrimp. Many possibilities.
I find when involving my kids when cooking they are excited to eat what they have helped prepare. Letting them use a butter knife to cut zucchini, measure the broth, stir the rice, and grate the cheese are all easy ways they can be involved. My oldest son, now 15 years old, has been helping me since he was a little boy. He now can not help make dinners because of sports and homework, but he has a love for cooking and is taking advanced culinary in high school. On weekends he can cook for all of us which is a special treat! Start them young and they will develop a love for good foods and be excited about helping.
I would love hearing if you like this format rather than an overview of meals. Constructive criticism is appreciated!
Best,
Donna
Last week we loved our Italian night, Risotto with Chicken, Zucchini and Onions. You can take a short cut with this meal and buy a rotisserie chicken rather than roasting 3-4 chicken breasts. If you have young children and they love pasta, chances are they will love risotto!
Ingredients you will need:
olive oil
large sweet onion
2 garlic cloves
1 large or 2 small zucchinis
4 cups chicken broth and 2 cups water (if you have any white wine in fridge it adds great flavor if you add 1/2 cup as well)
3-4 skinless chicken breasts or a rotisserie chicken (optional-you can keep this meatless too)
arborio rice
salt & pepper to taste
Heat 2 tablespoons oil in large pot and saute chopped onion and garlic. Once softened add chopped zucchini and saute a few more minutes. Follow the directions on the arborio rice bag next. Add 1 cup of rice to pot and stir so it does not burn. Slowly add 1/2 -1 cup of broth at a time until liquid is absorbed. Continue to add the broth until you have used all of it. This is the labor some part because you need to be standing next to the stove stirring constantly so the rice does not burn or stick. This is where involving your kids comes in handy. Have them help you stir and add the broth. Once all liquid is absorbed turn off heat and let stand for a few minutes. Shred the cooked chicken and mix through pot or leave separately and let people add it to the top of their risotto. Sprinkle fresh Parmesan cheese on top and enjoy. Serve with a mixed green salad and you have your self a meal.
The nice thing about risotto is you can change up your vegetables each time you make it. With fall approaching you can use butternut squash or pumpkin. You can substitue chicken with shrimp. Many possibilities.
I find when involving my kids when cooking they are excited to eat what they have helped prepare. Letting them use a butter knife to cut zucchini, measure the broth, stir the rice, and grate the cheese are all easy ways they can be involved. My oldest son, now 15 years old, has been helping me since he was a little boy. He now can not help make dinners because of sports and homework, but he has a love for cooking and is taking advanced culinary in high school. On weekends he can cook for all of us which is a special treat! Start them young and they will develop a love for good foods and be excited about helping.
I would love hearing if you like this format rather than an overview of meals. Constructive criticism is appreciated!
Best,
Donna
Sunday, September 13, 2015
Being real....
There are times when you hit a point and think, does what I do matter? How am I making a difference? Do people read what I post? How do I inspire more and have people understand that what they eat and how much they move matters? If adults don't care, children have no example and the endless cycle continues.
There is no reason to feel overwhelmed when it comes to exercise and eating healthy. Baby steps. Changing one thing at a time makes a difference. Cutting out sugary drinks or watering them down until you can just drink water, is one change. Parking farther away from a store so you have to walk more is another step. Long ago I climbed Mt. Rainier with my husband and one of the guides phrases still comes to mind when I am faced with a challenge, "Take one bite at a time!"
This week set a goal. Try changing one thing with each meal to make it healthier. If you are used to making white pasta or white rice, try a whole wheat pasta, brown rice pasta and brown rice. If you only prepare one type of vegetable, branch out and try something new. Take a visit to a farmer's market and buy some seasonal produce. My family loves dessert! Instead of serving up ice cream and cookies each night, try yogurt with mini-chocolate chips, fruit with a dollop of whip cream, be creative!
Our meals at a glance this week continue to follow a theme.
Monday: keeping it meatless...lasagna with fresh tomatoes, mushrooms and zucchinis
Tuesday: Taco night-spicy shrimp served in a corn tortilla with shredded lettuce, avocado, and sour cream
Wednesday: Italian--Risotto with roasted chicken, onions, and yellow squash
Thursday: Wild card- dumplings, edamame, and mixed green salad
Friday: cleaning out the fridge and making quesadillas with what's leftover!
Saturday: Pork tenderloin on the grill with fresh corn and tomato-cucumber salad
Sunday: Fish dinner-finding best deal on wild fish, roasted broccoli, and brown rice
Simple and manageable meals. Some preparation needed but overall doable. This may not work for you, but keep in mind to make small changes to at least one meal this week. "One bite at a time!"
Best,
Donna
Monday, September 7, 2015
Meals at a glance....
Cooler mornings and earlier sunsets are signs that the season is changing. Leaves may not be so brilliant in color because of the lack of rain but fall is in the air! I am lucky to have friends with gardens and am enjoying the tomatoes and zucchini's with our meals. Next year my goal is to have a garden of our own. Big goal, but I think we can do it!
Last week I wrote many checks... PTA contribution, band book, school pictures, soccer registration, and the list goes on. Do you feel like the beginning of the school year is crazy like that too?? In an effort to save a little money, I shopped on a leaner budget for this week's meals. It's a challenge when buying food for a family of six, but I shopped at BJ's and then filled in the rest of some things at Shop Rite. I am not very familiar with the store so it took a little more time, but overall I was very pleased with the prices and the selection of produce.
Following a theme again with this week's meals:
Monday: bringing a meatless dish to neighborhood Labor Day parties, Black bean Quinoa Salad with avocado, red pepper, red onion, corn, cilantro and a lime vinaigrette.
Taco Tuesday: Turkey Tacos with all the fixin's
Wednesday: Italian night, Spaghetti Carbonara--a lighter version--and a mixed green salad
Thursday: Homemade Chicken Soup and salad--hoping for cooler weather this night!
Friday: Fridge Clean out--a picnic of leftovers!
Saturday: Experimenting with homemade pizzas and making them on the grill (looking for high temp to get crust this and crispy)
Sunday: Fish night--BJ's has great prices on fish--hoping to find wild salmon, haddock or cod with some rice and fresh veggies
I would love to hear where you shop and find the best prices. I am always up for trying new grocery stores.
Happy Labor Day. Enjoy!
Donna
Last week I wrote many checks... PTA contribution, band book, school pictures, soccer registration, and the list goes on. Do you feel like the beginning of the school year is crazy like that too?? In an effort to save a little money, I shopped on a leaner budget for this week's meals. It's a challenge when buying food for a family of six, but I shopped at BJ's and then filled in the rest of some things at Shop Rite. I am not very familiar with the store so it took a little more time, but overall I was very pleased with the prices and the selection of produce.
Following a theme again with this week's meals:
Monday: bringing a meatless dish to neighborhood Labor Day parties, Black bean Quinoa Salad with avocado, red pepper, red onion, corn, cilantro and a lime vinaigrette.
Taco Tuesday: Turkey Tacos with all the fixin's
Wednesday: Italian night, Spaghetti Carbonara--a lighter version--and a mixed green salad
Thursday: Homemade Chicken Soup and salad--hoping for cooler weather this night!
Friday: Fridge Clean out--a picnic of leftovers!
Saturday: Experimenting with homemade pizzas and making them on the grill (looking for high temp to get crust this and crispy)
Sunday: Fish night--BJ's has great prices on fish--hoping to find wild salmon, haddock or cod with some rice and fresh veggies
I would love to hear where you shop and find the best prices. I am always up for trying new grocery stores.
Happy Labor Day. Enjoy!
Donna
Sunday, August 30, 2015
Meals at a glance...
Now that school is back in session and after school activities are about to begin, organization is key. For me that means less stress and more time to enjoy my family. Everyone in this household is busy and it seems like always hungry, (sound familiar in your home?!) so meal time is important. I enjoy looking through magazines for new recipes and ideas and found some in the September issue of Real Simple. There are a month's worth of dinner ideas with detachable grocery lists. Each night of the week has a theme so you do not have to go crazy coming up with new ideas. It's a fun way to have your family involved and excited about what's for dinner. My family has been trying to do Meatless Mondays, and at least one night a week some form of tacos, and Friday has been my "empty the fridge" night with leftovers. After seeing this article I may have to add an Italian night and once Fall is in full swing a soup night. Themes can change and it may be a fun idea to try!
Our theme's for the week:
Meatless Monday: Baked potato and Sweet potato bar. Many toppings like broccoli, beans, avocado, sour cream, chives, salsa and cheeses.
Taco Tuesday: Steak and roasted carrot tacos with avocado- a Real Simple recipe
Wednesday: The article suggests "Wildcard Wednesday", I haven't come up with a theme yet. Maybe our Italian night, so making Turkey meatballs with garlic bread and salad.
Thursday: Bowl Night-Brown rice bowls with roasted veggies and chicken and a lemony dressing.
Friday; "Clean out the fridge"- a little bit of everything from the week with some pasta.
Saturday: Easy grill night-Siracha-honey chicken thighs, slaw salad and some rice.
Sunday: Fish night: Fish sandwiches with a cucumber salad.
Most nights a big mixed green salad is on the table as well as fruit. My kids love salad and if they don't want all the roasted veggies I am happy they eat a big bowl of greens.
Please share what themes you and your family have come up with together. Always nice to have new ideas! If any of the above meals interest you and you'd like the recipe please contact me.
Best,
Donna
Our theme's for the week:
Meatless Monday: Baked potato and Sweet potato bar. Many toppings like broccoli, beans, avocado, sour cream, chives, salsa and cheeses.
Taco Tuesday: Steak and roasted carrot tacos with avocado- a Real Simple recipe
Wednesday: The article suggests "Wildcard Wednesday", I haven't come up with a theme yet. Maybe our Italian night, so making Turkey meatballs with garlic bread and salad.
Thursday: Bowl Night-Brown rice bowls with roasted veggies and chicken and a lemony dressing.
Friday; "Clean out the fridge"- a little bit of everything from the week with some pasta.
Saturday: Easy grill night-Siracha-honey chicken thighs, slaw salad and some rice.
Sunday: Fish night: Fish sandwiches with a cucumber salad.
Most nights a big mixed green salad is on the table as well as fruit. My kids love salad and if they don't want all the roasted veggies I am happy they eat a big bowl of greens.
Please share what themes you and your family have come up with together. Always nice to have new ideas! If any of the above meals interest you and you'd like the recipe please contact me.
Best,
Donna
Sunday, August 23, 2015
Meals at a glance....
Our care-free days of summer are coming to an end and we are all very sad! Late night dinners and gathering around the table will have to continue on the weekends. School begins Thursday here in Newtown. I have promised my kids I would make some of their favorite dinners this week. We are trying to fit in a few more fun activities before homework and the early morning routine begins.
This week's meals:
Monday: Chipotle inspired Burrito Bowls with cilantro Jasmine rice, beans, shredded lettuce, peppers, avocado, tomatoes, red onion, sour cream & cheese. Some like vegetarian but there will be some shredded chicken to add as well.
Tuesday: Thai Noodle Shrimp Stir Fry with Vermicelli Noodles, Veggies, Shrimp and Thai seasoning made with Fish Sauce.
Wednesday: Homemade Baked Chicken Tenders, Roasted Potatoes, and Caesar Salad
Thursday: Skirt Steak with Chimichurri Sauce and Corn on the Cob
Friday: Picnic on the lake--baguette sandwiches with some left overs, homemade pesto, and salad
Saturday: Grilled Peach and Pork Tenderloin served in corn tortillas with mixed green salad
Sunday: Grilled fish--whatever is on sale--and Veggies with Couscous Salad
Here's a great start to the school year! Hoping all moms, dads, and kids stay healthy, happy and rested.
Best,
Donna
This week's meals:
Monday: Chipotle inspired Burrito Bowls with cilantro Jasmine rice, beans, shredded lettuce, peppers, avocado, tomatoes, red onion, sour cream & cheese. Some like vegetarian but there will be some shredded chicken to add as well.
Tuesday: Thai Noodle Shrimp Stir Fry with Vermicelli Noodles, Veggies, Shrimp and Thai seasoning made with Fish Sauce.
Wednesday: Homemade Baked Chicken Tenders, Roasted Potatoes, and Caesar Salad
Thursday: Skirt Steak with Chimichurri Sauce and Corn on the Cob
Friday: Picnic on the lake--baguette sandwiches with some left overs, homemade pesto, and salad
Saturday: Grilled Peach and Pork Tenderloin served in corn tortillas with mixed green salad
Sunday: Grilled fish--whatever is on sale--and Veggies with Couscous Salad
Here's a great start to the school year! Hoping all moms, dads, and kids stay healthy, happy and rested.
Best,
Donna
Sunday, August 16, 2015
Meals at a glance....
It doesn't seem possible that there is only a week and a half left of summer before school begins. We all wish we started after Labor Day, but no such luck! Returning from Maine makes us wish summer could last forever....no schedules, great food, beautiful surroundings, and special friends.
I loved going to the Farmer's market while in Winter Harbor, and hope to go more here in Connecticut. I want to begin using my new cookbook, The Plantpower Way, by Rich Roll & Julie Piatt. I hope to find a balance between eating plant based and some lean meat and fish.
This week we're keeping it lean here and getting back into healthy mode after we indulged during vacation!
Monday: Heirloom Tomato Soup with tortilla chips and lemon guacamole
Tuesday: Almond Pesto over Brown Rice Pasta and Mixed Green Salad
Wednesday: Eggs and Loaded Hash browns (a dish we loved in Maine! Hash browns with peppers, onions, tomatoes and cheese),
Thursday: Brown Rice Bowls with Grilled Vegetables and Chicken
Friday: Pesto & Leftover Chicken Sandwiches for a picnic on the lake. Other finger foods as well like hummus and veggies, chips and salsa, etc.
Saturday: Grilled Salmon and Zucchini with a quinoa salad
Sunday: Pasta with sauteed broccoli, tomatoes, white beans, basil and goat cheese. (Can really use any cheese you like. I like goat because it's creamy).
Wishing you all a relaxing week ahead. Take time to enjoy family & friends over a meal. When you enter the state of Maine there is a welcome sign that reads, " Maine...the way life should be." I could not agree more. I need to remind myself to enjoy and appreciate the outdoors, embrace the simple things, and slow down!
As always, if you would like a detailed recipe please send me a message.
Best,
Donna
I loved going to the Farmer's market while in Winter Harbor, and hope to go more here in Connecticut. I want to begin using my new cookbook, The Plantpower Way, by Rich Roll & Julie Piatt. I hope to find a balance between eating plant based and some lean meat and fish.
This week we're keeping it lean here and getting back into healthy mode after we indulged during vacation!
Monday: Heirloom Tomato Soup with tortilla chips and lemon guacamole
Tuesday: Almond Pesto over Brown Rice Pasta and Mixed Green Salad
Wednesday: Eggs and Loaded Hash browns (a dish we loved in Maine! Hash browns with peppers, onions, tomatoes and cheese),
Thursday: Brown Rice Bowls with Grilled Vegetables and Chicken
Friday: Pesto & Leftover Chicken Sandwiches for a picnic on the lake. Other finger foods as well like hummus and veggies, chips and salsa, etc.
Saturday: Grilled Salmon and Zucchini with a quinoa salad
Sunday: Pasta with sauteed broccoli, tomatoes, white beans, basil and goat cheese. (Can really use any cheese you like. I like goat because it's creamy).
Wishing you all a relaxing week ahead. Take time to enjoy family & friends over a meal. When you enter the state of Maine there is a welcome sign that reads, " Maine...the way life should be." I could not agree more. I need to remind myself to enjoy and appreciate the outdoors, embrace the simple things, and slow down!
As always, if you would like a detailed recipe please send me a message.
Best,
Donna
Sunday, July 26, 2015
Meals at a glance...
I don't know how summer is going for your families, but here I feel like it is just as busy as the school year but without a time schedule! I miss the days when the kids were younger and playing monopoly all day was a treat. The biggest decision we made was pool or the lake? It is hard for me to accept the fact that we are all getting older and the four kids have different activities at all different hours. I remind myself that if this is my biggest problem then I'm pretty lucky.
Even though life is busy I do make meals a priority. I want to sit down at dinner and share our day and have conversation. We have been eating around 7:30 at night so that can happen, so appetizers, veggies and cheese, are around 5pm for whoever is home!
This week is supposed to be a hot one, so again easy meals that do not require much heat in the kitchen!
Monday: Rice Bowls- brown rice with cilantro, lettuce, beans, peppers & onions, avocado, sour cream, and chips & salsa (Chipotle inspired)
Tuesday: Grilled Salmon with roasted potatoes and asparagus
Wednesday: Pizza on the grill- I have never done this before but we're giving it a try
Thursday: Grilled Chicken and Corn on the Cob and Mixed Green Salad
Friday: Wrap Sandwiches with lots of veggies, pesto, and left over grilled chicken
Weekend: Spending time with family and plan on one night out and one night grilling. Some friends are vegetarians so plan on grilling fresh produce from farmer's market like eggplant and zucchini
Health & happiness to all,
Donna
Even though life is busy I do make meals a priority. I want to sit down at dinner and share our day and have conversation. We have been eating around 7:30 at night so that can happen, so appetizers, veggies and cheese, are around 5pm for whoever is home!
This week is supposed to be a hot one, so again easy meals that do not require much heat in the kitchen!
Monday: Rice Bowls- brown rice with cilantro, lettuce, beans, peppers & onions, avocado, sour cream, and chips & salsa (Chipotle inspired)
Tuesday: Grilled Salmon with roasted potatoes and asparagus
Wednesday: Pizza on the grill- I have never done this before but we're giving it a try
Thursday: Grilled Chicken and Corn on the Cob and Mixed Green Salad
Friday: Wrap Sandwiches with lots of veggies, pesto, and left over grilled chicken
Weekend: Spending time with family and plan on one night out and one night grilling. Some friends are vegetarians so plan on grilling fresh produce from farmer's market like eggplant and zucchini
Health & happiness to all,
Donna
Monday, July 20, 2015
Meals at a glance and review of 3-day "reboot"...
The dogs days of summer are here! The heat has arrived and our goal is to stay cool! This week will be lots of salad variations so I do not have to turn on the stove or oven. The Real Simple issue arrived and I am trying out some new recipes. The farmer's market has more greens and goodies so loading up on fresh produce.
This week looks something like this...
Monday: trying to go meatless today with Pasta Primavera and fresh summer zucchini, tomatoes, onions, and basil. A dollop of goat cheese mixed in last minute with the sauteed veggies makes this nice and creamy but still light.
Tuesday: Pork and Pineapple Tacos from Real Simple. Most of the cooking will be on the grill.
First grill a pork tenderloin after marinating it in pineapple juice, chili powder and jalapenos. Shred pork and put in corn tortilla with pineapple chunks, cilantro, cheese, and onion.
Wednesday: Grilled Spicy Shrimp over Rice with Asparagus. Season raw shrimp in olive oil, lime juice and old bay spice, grill and serve over rice and veggies.
Thursday: Grilled Eggplant and Mozzarella Melts, another Real Simple recipe.
Friday; picnic dinner that can be brought to pool or out on boat- baguette sandwiches with grilled chicken pesto, sprouts, avocado, you name it and it's on it!
Saturday: Grilled Salmon with my brother -n-laws sauce, brown rice and salad/
Sunday: Anniversary dinner-have not planned yet:)
Last week I followed the 3-day clean eating plan from Clean Slate. It was a nice way to reboot my system after my vacation. I recommend doing something like this more to learn about your eating habits and cravings then as a detox. It helped me be more mindful of what I was eating and pay attention to how much I was eating. The recipes were easy to make and tasted good. However, I want to be honest, by day 3 I did not feel like eating the soup for dinner and picked a little on what I had made the rest of the family! I realized I do not have to snack as often as I do and sometimes water or hot tea fills you up and is satisfying.
If you'd like to learn more please be in touch with me. I'm happy to help.
Best,
Donna
This week looks something like this...
Monday: trying to go meatless today with Pasta Primavera and fresh summer zucchini, tomatoes, onions, and basil. A dollop of goat cheese mixed in last minute with the sauteed veggies makes this nice and creamy but still light.
Tuesday: Pork and Pineapple Tacos from Real Simple. Most of the cooking will be on the grill.
First grill a pork tenderloin after marinating it in pineapple juice, chili powder and jalapenos. Shred pork and put in corn tortilla with pineapple chunks, cilantro, cheese, and onion.
Wednesday: Grilled Spicy Shrimp over Rice with Asparagus. Season raw shrimp in olive oil, lime juice and old bay spice, grill and serve over rice and veggies.
Thursday: Grilled Eggplant and Mozzarella Melts, another Real Simple recipe.
Friday; picnic dinner that can be brought to pool or out on boat- baguette sandwiches with grilled chicken pesto, sprouts, avocado, you name it and it's on it!
Saturday: Grilled Salmon with my brother -n-laws sauce, brown rice and salad/
Sunday: Anniversary dinner-have not planned yet:)
Last week I followed the 3-day clean eating plan from Clean Slate. It was a nice way to reboot my system after my vacation. I recommend doing something like this more to learn about your eating habits and cravings then as a detox. It helped me be more mindful of what I was eating and pay attention to how much I was eating. The recipes were easy to make and tasted good. However, I want to be honest, by day 3 I did not feel like eating the soup for dinner and picked a little on what I had made the rest of the family! I realized I do not have to snack as often as I do and sometimes water or hot tea fills you up and is satisfying.
If you'd like to learn more please be in touch with me. I'm happy to help.
Best,
Donna
Sunday, July 12, 2015
Starting over with a "Clean Slate"....
My family and I arrived home yesterday from our yearly vacation in the Adirondacks. This was our tenth year returning to the lake and staying at the Lodge. Many lasting memories continue to be made at the lake. It is the one time a year when my extended family is together. I cherish this week as do my children. Meals shared together, plenty of water activities, meals shared, lots of walks, meals shared, running along the lake, cocktail hour, and meals shared again. You get the picture, right?
I have decided I need to hit a reset button for my body (if only it were that easy)! Starting tomorrow, it's still the weekend so Monday I'll start fresh, I'm going to follow some simple, wholesome recipes from the Clean Slate Cookbook (from the editors of Martha Stewart Living). This is a beautiful cookbook filled with wonderful recipes and nutritional information. There is a 3-Day and a 21-Day action plan about "cleaning the slate". Neither plan is about fasting. Each one includes real foods and recipes for juices, smoothies, soups, salads, snacks and lean proteins. I have shared many recipes from this book and use it weekly to prepare my "Meals at a Glance".
I plan on following the 3-day plan to get back on track after a wonderful vacation. My strategy for the next three days is to avoid : processed foods, added sugars, dairy & gluten to give my digestive system a break, alcohol and coffee.
I will be starting my morning with green tea and a Strawberry, Grapefruit & Ginger Smoothie.
It's easier to stay on track when you have support from friends and family. So who's with me?
I'll let you know how I do on the plan. Hoping to jump start my system, feel energized and return to my healthy habits once again! Below is a little preview of the plan to make it easy for you to find the recipes. No excues, let's do this!
Best,
Donna
Quick Reboot: Three-Day Action Plan
Wipe the slate clean with this mini-detox, based on a streamlined menu of make-ahead meals (same breakfast, lunch, and dinner each day) so you can front-load all the work. It’s just the boost your body needs to support digestion and to eliminate unwanted cravings.
Feeling really motivated? Try our 21-day whole-body detox in our new book,"Clean Slate." Either plan will set you on course for eating more healthfully throughout the year.
Sunday, June 28, 2015
Meals at a glance.....
Genetic, environment, a little of both? I have been thinking about how these play a role with our health. Many of us eat healthily yet still develop diseases. Why? Is it genetic? Is our environment tainted with chemicals and toxins? What are we putting into our bodies when we eat? Nothing new. These issues are in the news regularly. For me it is new because recently more family and friends have been diagnosed with cancer. I am scared, angry and incredibly sad.
I am not a nutritionist nor a health expert. I am a trainer and am passionate about fitness and how it can empower you physically, emotionally, mentally, and spiritually. I promote healthy eating and try to lead by example. Balance is important. Food is a central part of life's pleasures. Meals, in my opinion, should be healthy, pretty on your plate, and a time to gather friends and family around the table. I have read that eighty percent of the time one should eat "clean". Meaning real food, nothing that comes out of a box or bag. The other twenty percent of the time indulge in small treats. Enjoy that brownie, glass of wine, steak, etc. I agree with this philosophy. However, now I feel like I need to so some research of my own.
I've been reading about plant-based diets. I want to learn more. How do you feed a family of six on a plant based diet? Dairy? Protein for athletes? Snacks? How affordable if trying to buy organic? I have many more questions. I enjoy a nice piece of grilled chicken and a skirt steak. I'm not sure I'm ready to give that up. I'm not sure if I need to either. Incorporating more vegetables into our diets is key first. I'm looking into cook books for some new ideas, so hoping to have more to share later. For now though I'm doing basic meals with more fresh veggies from the farmer's markets.
Monday: Fish Tacos-any white fish will do, lots of veggies for toppings like red peppers, red onions, tomatoes, avocado, and corn tortillas.
Tuesday: Shrimp stir fry with broccoli, carrots, and snow peas served with Israeli Couscous
Wednesday: Panini Sandwiches and Gazpacho Soup
Thursday: Pesto Pasta with Grilled Chicken and Zucchini
Friday: Odds and Ends Night--Picnic style dinner with some leftovers and finger foods. New family favorite hummus-roasted red pepper.
Saturday & Sunday: Happy Fourth of July--will be heading to fire works and BBQ's so I'll be bringing mixed green salads and some side dishes with lots of veggies like my go- to Red Quinoa Black Bean salad, and Tuna- White bean dip.
Wishing you all a happy week ahead. I do not want to come across as a "preacher" and tell people what to eat. I know I don't have the answers. Just trying to figure out what's right for my family. I also do not judge. I just know that too many family members are fighting cancer and I'm mad and scared. I need to make some changes for myself and my family. Is it preventive? I sure hope so. Will it make a difference? I have to hope and pray that it does. I don't like feeling that we have no control over our health. Many will disagree and say it doesn't matter. I can't live that way. I need to feel like I have some power.
If any readers are vegetarians, I'd love to hear from you!
Best,
Donna
Sunday, June 21, 2015
Meals at a glance...
Summer has arrived. Relaxed schedules and more free time are a treat. My family and I decided to adopt a second dog so life is a little crazy, but we're sure that in another week things will settle down! (I hope!!) Any suggestions on how to make transitions easier??
I am hoping to shop now at the Farmer's Market and buy fresh and local veggies. I love walking around and looking at all the different vendors.
My basil and parsley plants are growing quickly so I will be making pesto this week. I also planted orange mint which tastes delicious on fruit and in salads. I'm trying to make things easy this week as we all adjust to our new pup.
So, our week ahead looks something like this:
Monday: Taco salad with lean, grass- fed ground beef and many toppings like avocados, red onion, peppers, tomatoes, scallions, and cheese. I buy the taco shells from Trader Joe's or from the organic section of the supermarket.
Tuesday: Spicy grilled shrimp over brown rice and a mixed green salad
Wednesday: Grilled chicken over pesto pasta
Thursday: Meatball Subs and salad
Friday: Odds & Ends Night--picnic style dinner with leftovers and finger foods like hummus and veggies, cheese & crackers, and pesto and bread
Saturday: Homemade pizzas-want to try cooking them on the grill
Sunday: Wild Fish-will see what is on sale, mixed green salad, and quinoa
Happy Summer all. Please share your favorite summer recipes and let us know what works in your house.
Best,
Donna
I am hoping to shop now at the Farmer's Market and buy fresh and local veggies. I love walking around and looking at all the different vendors.
My basil and parsley plants are growing quickly so I will be making pesto this week. I also planted orange mint which tastes delicious on fruit and in salads. I'm trying to make things easy this week as we all adjust to our new pup.
So, our week ahead looks something like this:
Monday: Taco salad with lean, grass- fed ground beef and many toppings like avocados, red onion, peppers, tomatoes, scallions, and cheese. I buy the taco shells from Trader Joe's or from the organic section of the supermarket.
Tuesday: Spicy grilled shrimp over brown rice and a mixed green salad
Wednesday: Grilled chicken over pesto pasta
Thursday: Meatball Subs and salad
Friday: Odds & Ends Night--picnic style dinner with leftovers and finger foods like hummus and veggies, cheese & crackers, and pesto and bread
Saturday: Homemade pizzas-want to try cooking them on the grill
Sunday: Wild Fish-will see what is on sale, mixed green salad, and quinoa
Happy Summer all. Please share your favorite summer recipes and let us know what works in your house.
Best,
Donna
Sunday, June 14, 2015
Meals at a glance...
I'm not sure who is more excited for the last day of school, the kids or me! Ask me in about 2 weeks if I'm still excited and my response may be different! I think we are all ready for a break and a more relaxed routine.
It's been hot and my home does not have central air so sometimes the idea of turning on the stove does not seem appealing. I plan on using the grill more this week just in case the temperature is high again.
I found some great recipes and ideas in a cookbook titled, Raising The Salad Bar, by Catherine Walthers. I love it because it has easy recipes that turn salads into a filling meal.
Monday: Grilled Salmon with mixed greens and mango salsa- wild salmon has been on sale so I'm taking advantage of the price. The mango salsa is sweet and spicy so it tastes delicious on the fish.
Tuesday: Edamame, Shrimp & Snow Pea Pasta- a new recipe for me to try. This is a nutritious and pretty dish! The recipe calls for some wasabi in the dressing which gives a little kick but not too much. I'll let you know if it's a hit with the kids. I have a feeling it will be.
Wednesday: Last day of school! Grilled Flank Steak with Corn on the cob and Chimichurri Sauce-my kids love chimichurri sauce. It is easy to make and can be used on fish too.
Chimichurri Sauce
3 T red wine vinegar
3 T chopped shallots
2 t minced garlic
3/4 c lightly packed fresh parsley
1/4 c fresh basil
2/3 c olive oil
1/2 t red pepper flakes
salt & pepper
Pulse in a blender. Taste and adjust the salt & pepper.
Thursday: BBQ Chicken Legs and Thighs, Broccoli Slaw, and Brown Rice
Friday: Odds & Ends Night-hoping to have a picnic dinner on the lake so easy things like cheese and crackers, humus and veggies, pesto pasta salad, chips and salsa, & watermelon
Saturday: Burgers on the grill, grilled zucchini, & herb potato salad-need to catch up on yard work now that games are winding down so an easy meal to throw together after being outside all day.
Sunday: Father's Day, last soccer games and end of season parties! Making my go to party dishes-Red Quinoa Black Bean Avocado Salad, Arugula Salad with Feta Cheese and Watermelon Dressing, and Heavenly Bars.
Wishing you all a happy week ahead. Enjoy!
Best,
Donna
It's been hot and my home does not have central air so sometimes the idea of turning on the stove does not seem appealing. I plan on using the grill more this week just in case the temperature is high again.
I found some great recipes and ideas in a cookbook titled, Raising The Salad Bar, by Catherine Walthers. I love it because it has easy recipes that turn salads into a filling meal.
Monday: Grilled Salmon with mixed greens and mango salsa- wild salmon has been on sale so I'm taking advantage of the price. The mango salsa is sweet and spicy so it tastes delicious on the fish.
Tuesday: Edamame, Shrimp & Snow Pea Pasta- a new recipe for me to try. This is a nutritious and pretty dish! The recipe calls for some wasabi in the dressing which gives a little kick but not too much. I'll let you know if it's a hit with the kids. I have a feeling it will be.
Wednesday: Last day of school! Grilled Flank Steak with Corn on the cob and Chimichurri Sauce-my kids love chimichurri sauce. It is easy to make and can be used on fish too.
Chimichurri Sauce
3 T red wine vinegar
3 T chopped shallots
2 t minced garlic
3/4 c lightly packed fresh parsley
1/4 c fresh basil
2/3 c olive oil
1/2 t red pepper flakes
salt & pepper
Pulse in a blender. Taste and adjust the salt & pepper.
Thursday: BBQ Chicken Legs and Thighs, Broccoli Slaw, and Brown Rice
Friday: Odds & Ends Night-hoping to have a picnic dinner on the lake so easy things like cheese and crackers, humus and veggies, pesto pasta salad, chips and salsa, & watermelon
Saturday: Burgers on the grill, grilled zucchini, & herb potato salad-need to catch up on yard work now that games are winding down so an easy meal to throw together after being outside all day.
Sunday: Father's Day, last soccer games and end of season parties! Making my go to party dishes-Red Quinoa Black Bean Avocado Salad, Arugula Salad with Feta Cheese and Watermelon Dressing, and Heavenly Bars.
Wishing you all a happy week ahead. Enjoy!
Best,
Donna
Sunday, June 7, 2015
Meals at a glance...
We're entering finals week and the last full week of sports practices. We all cannot wait for summer to arrive! Events this weekend in town remind me once again how important it is to slow down and enjoy the little things. I want to play outside after school with my younger boys and have time to make healthy yet simple meals. This week I'm trying a few new recipes that I found in my previous issues of Good Housekeeping , Eating Well and Shape magazine.
Our week ahead:
Monday: Spaghetti with Lemon & Ricotta--trying to keep our Monday's meatless. I use either whole wheat spaghetti or brown rice spaghetti for some added protein. A mixed green salad will be on the side with arugula, cucumbers, and a lemon vinaigrette.
Tuesday: Roasted Salmon and Beets with Herb Vinaigrette and Red Potato Salad--sounds like a complicated meal but it's not. This should take about 15 minutes to prep the salmon and beets. Slice the beets thinly and roast a few minutes before adding the salmon on top. The potatoes can be boiled in the morning while I help the kids get ready for school and then sit in the fridge for the day.
Wednesday: Cumin Spiced Roasted Chicken and Vegetables--easy meal to make and throw into oven!
Thursday: Panini Sandwiches--chiabatta bread with pesto, fresh mozzarella, and leftover chicken. Salad and fruit on the side.
Friday: Odds & Ends--leftovers and picnic style finger foods--great way to clean out the fridge before heading to the market! Fun to be creative and find new ways to fix food.
Saturday: End of season party--making a red quinoa, black bean, corn and avocado salad to bring to party as well as a green salad and heavenly bars.
Sunday: hosting end of year soccer party--pizza and salads--keeping it very easy and ordering pizzas!
Last week I made Caesar salad and had some requests for the dressing. This is my father-n-law's recipe and my kids love it!
Caesar Dressing
4 T olive Oil,
2 T Canola
Marinate 3-4 diced garlic cloves in the oil for at least 4 hours
Add: 1T Dijon Mustard
1t lemon juice
2T red wine vinegar
1 egg yolk or 1 egg beater
1t anchovy paste
dash of honey
1/3 c grated Parmesan cheese
salt and pepper to taste
Beat with electric mixer to emulsify.
Enjoy!
Best,
Donna
Sunday, May 31, 2015
Meals at a glance....
Today is my oldest sons birthday. I'm feeling nostalgic and old! It's hard for me to accept and believe that my kids are growing up. A reminder for me to slow down and enjoy the moments and not sweat the small stuff. I need these reminders every once in awhile.
We are kicking off the day with a family favorite recipe--Grandma's Crumb Cake. Lots of butter and sugar in this recipe but you have to live a little on your kids' birthdays too. Just a sliver is enough because it is so rich. The kids disagree with me on this and the 14 x 8 cake will be gone by the end of the day in this house! I'm holding out for the Napoleon Cake tonight. I try and follow the 80-20% rule which basically is eating healthy and clean 80% of the time and treating yourself 20% on indulgences.
The home stretch for the school year is upon us. I am a chaperone for an all day field trip and am busy working mostly full days the rest of the week. Dinners will be simple and not require much time this week. Some days meals that were planned just cannot happen because of life situations. I find having certain food items always in the house helps during those times. I always have rice and pasta and frozen sauce and meatballs. Pita bread comes in hand as well as eggs. I was feeling sick last week (thought I had Lymes, but I don't!) and the kids took over and made dinner. Homemade sushi and dumplings were made as well as edamame. I was so happy I had things in the freezer and pantry and will always keep extra items at hand for those times when I just am out of commission. It has been extremely helpful to have taught my kids the basics in the kitchen. They are all very self-sufficient and can really help when necessary.
This week looks like the following:
Monday: Quesadillas -whole wheat quesadillas with caramelized onion, spinach, white beans, tomatoes and cheese. Dipping sauces- guacamole and salsa
Tuesday: Sweet Potato and Butternut Squash Soup with Bread and Salad--I will make soup in between training sessions so it's ready for the evening. Easy to make this soup ahead of time like the night before and leave in fridge. Tastes better the next day!
Wednesday: Grilled Chicken Caesar Salad
Thursday: Taco Night- lots of veggies and beans!
Friday: Odds and Ends Night-leftovers and some favorite finger foods
Saturday: Grilled Flank Steak with Roasted Corn, Tomatoes and Chimichurri Sauce
Sunday: Grilled Fish (will buy whatever wild fish is on sale) with mixed greens and a couscous salad
I am trying to plan some salads ahead of time to have for lunch and extra sides with dinner. Some I hope to make are a Edamame, Corn and Bean Salad, Red Cabbage Slaw with Lemon-ginger Vinaigrette, and a Greek Salad with Farro. These are all from a beautiful cook book, Raising the Salad Bar, that I bought at my sister's store, Alla Vita, in Vermont.
Enjoy the week, don't sweat the small stuff!
Best,
Donna
We are kicking off the day with a family favorite recipe--Grandma's Crumb Cake. Lots of butter and sugar in this recipe but you have to live a little on your kids' birthdays too. Just a sliver is enough because it is so rich. The kids disagree with me on this and the 14 x 8 cake will be gone by the end of the day in this house! I'm holding out for the Napoleon Cake tonight. I try and follow the 80-20% rule which basically is eating healthy and clean 80% of the time and treating yourself 20% on indulgences.
The home stretch for the school year is upon us. I am a chaperone for an all day field trip and am busy working mostly full days the rest of the week. Dinners will be simple and not require much time this week. Some days meals that were planned just cannot happen because of life situations. I find having certain food items always in the house helps during those times. I always have rice and pasta and frozen sauce and meatballs. Pita bread comes in hand as well as eggs. I was feeling sick last week (thought I had Lymes, but I don't!) and the kids took over and made dinner. Homemade sushi and dumplings were made as well as edamame. I was so happy I had things in the freezer and pantry and will always keep extra items at hand for those times when I just am out of commission. It has been extremely helpful to have taught my kids the basics in the kitchen. They are all very self-sufficient and can really help when necessary.
This week looks like the following:
Monday: Quesadillas -whole wheat quesadillas with caramelized onion, spinach, white beans, tomatoes and cheese. Dipping sauces- guacamole and salsa
Tuesday: Sweet Potato and Butternut Squash Soup with Bread and Salad--I will make soup in between training sessions so it's ready for the evening. Easy to make this soup ahead of time like the night before and leave in fridge. Tastes better the next day!
Wednesday: Grilled Chicken Caesar Salad
Thursday: Taco Night- lots of veggies and beans!
Friday: Odds and Ends Night-leftovers and some favorite finger foods
Saturday: Grilled Flank Steak with Roasted Corn, Tomatoes and Chimichurri Sauce
Sunday: Grilled Fish (will buy whatever wild fish is on sale) with mixed greens and a couscous salad
I am trying to plan some salads ahead of time to have for lunch and extra sides with dinner. Some I hope to make are a Edamame, Corn and Bean Salad, Red Cabbage Slaw with Lemon-ginger Vinaigrette, and a Greek Salad with Farro. These are all from a beautiful cook book, Raising the Salad Bar, that I bought at my sister's store, Alla Vita, in Vermont.
Enjoy the week, don't sweat the small stuff!
Best,
Donna
Monday, May 25, 2015
Meals at a glance....
Happy Memorial Day! It's been a beautiful weekend for just about anything. Summer is just around the corner and I am excited for the change in routine.
I find with the warmer weather I tend to not be as hungry because I drink more water. I cannot say the same for my kids! I tend to make more cold, hearty salad dishes with noodles and grilled meats in them with the warmer weather here.
Happy for a shorter school week and am keeping it simple for meals. This week we chose the following...
Monday: Grilled Chicken, Corn on the cob, and Mixed Green Salad (Grilling a lot of chicken to use throughout the week)
Tuesday: Sesame-Kale Noodle Salad
Wednesday: Pita Pizzas with Veggie Toppings & Grilled Chicken
Thursday: Goat Cheese and Herb Frittata -trying a new recipe that calls for potatoes, peppers zucchini and fresh herbs.
Friday: Odds & Ends Night-picnic style eating using left overs and finger foods. Making a nacho platter with beans, fresh salsa, and scallions.
Saturday: Grilling pork tenderloins and pineapple to use in quesadillas
Sunday: Fish (buying whatever wild fish is on sale this week), brown rice and mixed green salad
Since we have been eating later in the evening, I have cut up fruit along with veggies in a bowl on the table. Dessert is the fruit so after dinner the kitchen is closed!
Last week many commented on the quesadillas and asked for the recipe. I hope you and your families enjoyed them as much as mine. As always keep the comments and questions coming!
Best,
Donna
I find with the warmer weather I tend to not be as hungry because I drink more water. I cannot say the same for my kids! I tend to make more cold, hearty salad dishes with noodles and grilled meats in them with the warmer weather here.
Happy for a shorter school week and am keeping it simple for meals. This week we chose the following...
Monday: Grilled Chicken, Corn on the cob, and Mixed Green Salad (Grilling a lot of chicken to use throughout the week)
Tuesday: Sesame-Kale Noodle Salad
Wednesday: Pita Pizzas with Veggie Toppings & Grilled Chicken
Thursday: Goat Cheese and Herb Frittata -trying a new recipe that calls for potatoes, peppers zucchini and fresh herbs.
Friday: Odds & Ends Night-picnic style eating using left overs and finger foods. Making a nacho platter with beans, fresh salsa, and scallions.
Saturday: Grilling pork tenderloins and pineapple to use in quesadillas
Sunday: Fish (buying whatever wild fish is on sale this week), brown rice and mixed green salad
Since we have been eating later in the evening, I have cut up fruit along with veggies in a bowl on the table. Dessert is the fruit so after dinner the kitchen is closed!
Last week many commented on the quesadillas and asked for the recipe. I hope you and your families enjoyed them as much as mine. As always keep the comments and questions coming!
Best,
Donna
Sunday, May 17, 2015
Meals at a glance...
Sports have been in full swing this weekend. I have watched many games and also saw my daughter perform in her dance recital. I love watching not only my kids but all kids being active. Instilling in our children a love for exercise is so important. There are so many different activities to choose from which is wonderful. Many kids, including my own, are always looking for snacks before and after their games. Proper fuel before and after exercise is key. I love to fix my kids an egg sandwich on whole grain bread with some fruit on the side. A balance of protein and carbs is important. After a game or practice I keep a bag of mixed raw nuts and dried fruit in their bags. Again some protein and a little natural sugar. Hydration is important as well. Water is best before and during workouts. I read an article that stated chocolate milk is a great post workout drink, so that is a favorite in this household. Whatever you decide to eat or drink for yourself or fix for your family, just remember your body needs the proper fuel to perform its best.
I was very lucky and had my mother stay with us a few days this week. We enjoyed a delicious lunch out at a local restaurant. I am going to try my best to recreate one of the dishes we shared, Eggplant, spinach, and caramelized onion quesadilla with Gouda cheese. It was outstanding!
As the school year winds down, the craziness increases. Field trips, more sporting events, concerts, etc. fill the calendar. Balancing healthy meals that are simple and taste good is my challenge for the weeks ahead. Many readers have shared some ideas with me which I love. Please keep the comments coming.
Our week ahead looks like this:
Monday: keeping it meatless--Spinach and caramelized onions with white beans and Gouda cheese quesadillas on whole grain tortillas
Tuesday: Meatball Subs and Mixed Greens Salad (days I cannot make homemade meatballs I use Al Fresco brand Chicken Meatballs. I can read and pronounce the ingredients in them!)
Wednesday: Homemade Pizzas-whole wheat pizza dough, fresh ingredients for toppings like tomatoes, basil, mushrooms, spinach, and Applegate Farms turkey pepperoni.
Thursday: Grass Fed Steak Tips with Brown Rice and Steamed Broccoli
Friday: Odds and ends night--picnic style dinner with left overs and fun finger foods. Kids are loving making their own sushi style California Rolls.
Saturday: Labor Day Weekend BBQ with Burgers and Dogs and lots of salads! I buy Applegate Farms Beef Hot dogs. I like that there are no nitrates in this brand. Hog dogs are a rare treat in this house, so when I buy them I choose the Applegate brand. Side salads include a Quinoa Black Bean Salad with corn and avocado and a watermelon salad with feta cheese.
Sunday: Soccer Tournament Day-most likely eating on a field most of the day-will prepare ahead of time a pasta dish with grilled chicken and vegetables so we can eat something hearty when we return home.
As always, trying to keep things realistic and healthy! Sometimes adjustments need to be made because of our schedules, but having things like eggs,whole grain bread and pesto in the fridge make my like easier!
Happy week ahead.
Best,
Donna
I was very lucky and had my mother stay with us a few days this week. We enjoyed a delicious lunch out at a local restaurant. I am going to try my best to recreate one of the dishes we shared, Eggplant, spinach, and caramelized onion quesadilla with Gouda cheese. It was outstanding!
As the school year winds down, the craziness increases. Field trips, more sporting events, concerts, etc. fill the calendar. Balancing healthy meals that are simple and taste good is my challenge for the weeks ahead. Many readers have shared some ideas with me which I love. Please keep the comments coming.
Our week ahead looks like this:
Monday: keeping it meatless--Spinach and caramelized onions with white beans and Gouda cheese quesadillas on whole grain tortillas
Tuesday: Meatball Subs and Mixed Greens Salad (days I cannot make homemade meatballs I use Al Fresco brand Chicken Meatballs. I can read and pronounce the ingredients in them!)
Wednesday: Homemade Pizzas-whole wheat pizza dough, fresh ingredients for toppings like tomatoes, basil, mushrooms, spinach, and Applegate Farms turkey pepperoni.
Thursday: Grass Fed Steak Tips with Brown Rice and Steamed Broccoli
Friday: Odds and ends night--picnic style dinner with left overs and fun finger foods. Kids are loving making their own sushi style California Rolls.
Saturday: Labor Day Weekend BBQ with Burgers and Dogs and lots of salads! I buy Applegate Farms Beef Hot dogs. I like that there are no nitrates in this brand. Hog dogs are a rare treat in this house, so when I buy them I choose the Applegate brand. Side salads include a Quinoa Black Bean Salad with corn and avocado and a watermelon salad with feta cheese.
Sunday: Soccer Tournament Day-most likely eating on a field most of the day-will prepare ahead of time a pasta dish with grilled chicken and vegetables so we can eat something hearty when we return home.
As always, trying to keep things realistic and healthy! Sometimes adjustments need to be made because of our schedules, but having things like eggs,whole grain bread and pesto in the fridge make my like easier!
Happy week ahead.
Best,
Donna
Sunday, May 10, 2015
Meals at a glance.....
Happy Mother's Day! I hope you are all being treated extra special today. I was greeted with homemade cards and gifts from my youngest boys and daughter and those always make my day! Waiting patiently for my coffee, fruit salad, and over-easy eggs for breakfast.
I am now on Instagram and have connected with different fitness people and healthy food sites. I found some great recipes from Fithealthy that we will be trying this week. Many people no longer eat pasta because of the no carb trend diets. I still enjoy a pasta dinner with veggies and use either brown rice pasta or whole wheat pasta for some added protein. I was happy to see many fitness people on Instagram doing the same.
Our week ahead includes different salads. Now with the warmer weather it's easy to grill ahead of time and then add to mixed greens, quinoa or pasta salad. Many different varieties you can experiment with for your meals.
Monday: Black Bean Quinoa Salad with Avocado, Corn, Red Pepper, Red Onion and Lime Vinaigrette and Cheese Tortillas
Tuesday: Shrimp Scampi Linguine-spicy, low fat recipe from Fithealthy
Wednesday: Grilled Flank Steak over Mixed Greens with Cherry Tomatoes and Feta Cheese
Thursday: BBQ Cobb Salad-another from Fithealthy!
Friday: Odds & Ends Night-picnic style dinner with leftovers and finger foods
Saturday: Grass Fed Beef Burgers, Grilled Portabella Mushrooms, Zucchini, and Onions with a Salad
Sunday: Chicken & Broccoli Lemon Stir Fry
As always, if there is a meal that you'd like the full recipe for please just let me know. This is just an overview of how I plan my week and involve my kids in the process. My goal is to have more families eating healthily and seeing that it doesn't have to be difficult. Planning ahead is key.
Enjoy!
Best,
Donna
I am now on Instagram and have connected with different fitness people and healthy food sites. I found some great recipes from Fithealthy that we will be trying this week. Many people no longer eat pasta because of the no carb trend diets. I still enjoy a pasta dinner with veggies and use either brown rice pasta or whole wheat pasta for some added protein. I was happy to see many fitness people on Instagram doing the same.
Our week ahead includes different salads. Now with the warmer weather it's easy to grill ahead of time and then add to mixed greens, quinoa or pasta salad. Many different varieties you can experiment with for your meals.
Monday: Black Bean Quinoa Salad with Avocado, Corn, Red Pepper, Red Onion and Lime Vinaigrette and Cheese Tortillas
Tuesday: Shrimp Scampi Linguine-spicy, low fat recipe from Fithealthy
Wednesday: Grilled Flank Steak over Mixed Greens with Cherry Tomatoes and Feta Cheese
Thursday: BBQ Cobb Salad-another from Fithealthy!
Friday: Odds & Ends Night-picnic style dinner with leftovers and finger foods
Saturday: Grass Fed Beef Burgers, Grilled Portabella Mushrooms, Zucchini, and Onions with a Salad
Sunday: Chicken & Broccoli Lemon Stir Fry
As always, if there is a meal that you'd like the full recipe for please just let me know. This is just an overview of how I plan my week and involve my kids in the process. My goal is to have more families eating healthily and seeing that it doesn't have to be difficult. Planning ahead is key.
Enjoy!
Best,
Donna
Sunday, May 3, 2015
Meals at a glance...
I love the warmer weather and think it's here to stay! In between games and birthday parties, I managed to start cleaning flower beds and pick up many sticks throughout the yard. Yard work is hard! I have never been a fan of doing it, but it is so rewarding when you finish and see your progress. To me it is similar to weight loss and gaining muscle definition; hard work, but so rewarding when you can see and feel a difference in your strength and in the clothes you wear. It is so easy to give up, but so much more satisfying to push through and feel a little sore and successful.
Everyone here is so busy with school and sports so when planning meals I reminded my kids to choose wisely. I help by tweaking here and there and adding more veggies and protein when I can.
Kids helping create your weekly meals can be a wonderful thing or a disaster. It's important to find a balance of letting them feel like they have a choice and teaching them about healthy foods and what their bodies need to develop and fuel themselves. It may not be for everyone to have their kids involved, but it's worth a try. I think it is why my 4 kids have become healthy eaters. They enjoy cooking and are willing to try new foods when we are out. The older kids are not able to prep and help cook much anymore during the week, but they did when they were younger. Now my youngest two are my helpers and enjoy their "jobs".
Our meals this week:
Monday: Bake Potato Bar-sweet and regular potatoes with lots of toppings like broccoli, cheese, eggs, salsa, beans. This is an old favorite dinner for all!
Tuesday: Tortellini Salad-tomatoes, red onions, cucumbers, and chick peas tossed with tortellini in an olive oil and vinegar dressing
Wednesday: Homemade Sushi Rolls & Trader Joe's Dumplings with Salad- will make sushi rice ahead of time and some kids will help me make the rolls later and put in fridge before we slice them. We use avocado, carrots, and cucumbers to make California Rolls.
Thursday: Skirt Steak, Grilled Zucchini and Quinoa Salad
Friday: Odds & Ends Night-picnic style dinner with left overs from the week and some finger foods as well.
Saturday: Chicken and Vegetable Kabobs on the grill served with brown rice
Sunday: Grilled Fish and Salad -Mother's Day- so I pick what I want!
Have a wonderful week! As always I'd love to hear what's on your table and share some ideas. I am happy to share my recipes and love learning more about what works for other's.
Best,
Donna
Everyone here is so busy with school and sports so when planning meals I reminded my kids to choose wisely. I help by tweaking here and there and adding more veggies and protein when I can.
Kids helping create your weekly meals can be a wonderful thing or a disaster. It's important to find a balance of letting them feel like they have a choice and teaching them about healthy foods and what their bodies need to develop and fuel themselves. It may not be for everyone to have their kids involved, but it's worth a try. I think it is why my 4 kids have become healthy eaters. They enjoy cooking and are willing to try new foods when we are out. The older kids are not able to prep and help cook much anymore during the week, but they did when they were younger. Now my youngest two are my helpers and enjoy their "jobs".
Our meals this week:
Monday: Bake Potato Bar-sweet and regular potatoes with lots of toppings like broccoli, cheese, eggs, salsa, beans. This is an old favorite dinner for all!
Tuesday: Tortellini Salad-tomatoes, red onions, cucumbers, and chick peas tossed with tortellini in an olive oil and vinegar dressing
Wednesday: Homemade Sushi Rolls & Trader Joe's Dumplings with Salad- will make sushi rice ahead of time and some kids will help me make the rolls later and put in fridge before we slice them. We use avocado, carrots, and cucumbers to make California Rolls.
Thursday: Skirt Steak, Grilled Zucchini and Quinoa Salad
Friday: Odds & Ends Night-picnic style dinner with left overs from the week and some finger foods as well.
Saturday: Chicken and Vegetable Kabobs on the grill served with brown rice
Sunday: Grilled Fish and Salad -Mother's Day- so I pick what I want!
Have a wonderful week! As always I'd love to hear what's on your table and share some ideas. I am happy to share my recipes and love learning more about what works for other's.
Best,
Donna
Sunday, April 26, 2015
Meals at a glance...
We have been home from vacation for a week, yet it feels like we went away months ago! It was so nice to relax with my kids and not have to rush anywhere. Now it's back to lacrosse, soccer, swim, and dance practices during the week and multiple weekend games. Despite the craziness, I love watching my kids be active and enjoying their sport. I remind them that they need to fuel their bodies properly in order to perform. I recently stocked the fridge and pantry with healthy choices. Some favorites are nuts, dried fruit, fresh fruit, granola bars (low sugar ones) and yogurts. I try to make simple dinners that are healthy and combined with some protein, veggies and carbs. Afternoons are filled with driving kids to activities and teaching some"kids fit"classes at my studio, so I prep ahead of time. For people who do not have the option to prep ahead of time there are some alternatives like frozen mixed veggies, chicken and fish that are pre-seasoned and wrapped individually. and many choices at the prepared section of markets. Whatever works for you, your family, and your budget.
Our week ahead:
Monday: Avocado, Chicken and Black Bean Tacos on Corn Tortillas with chopped tomatoes, red onions, and cilantro
Tuesday: Pork Tenderloin, Applesauce, and Roasted Sweet Potatoes, Parsnips, and Brussel Sprouts
Wednesday: Salmon Burgers with Cucumber-Cabbage Slaw
Thursday: Shrimp Stir Fry with Snap Peas, Carrots, & Broccoli
Friday: Odds & Ends Night-picnic style dinner with leftovers and finger foods like shrimp cocktail, hummus and veggies, cheese and crackers, pesto and bread, hard boiled eggs
Saturday: Rice & Beans with Skirt Steak and Fresh Salsa ( Real Simple Recipe)
Sunday: Spaghetti with Asparagus, Scallops & Bread Crumbs . This looked so delicious in the Real Simple May issue! Need to price scallops this week. If too costly will use shrimp or just stick with the vegetable.
Happy week ahead all. Keeping fingers crossed for warmer weather. Hope local farms and garden centers can catch up due to the cold. I will be sure to support them at the Farmer's markets!
Best,
Donna
Our week ahead:
Monday: Avocado, Chicken and Black Bean Tacos on Corn Tortillas with chopped tomatoes, red onions, and cilantro
Tuesday: Pork Tenderloin, Applesauce, and Roasted Sweet Potatoes, Parsnips, and Brussel Sprouts
Wednesday: Salmon Burgers with Cucumber-Cabbage Slaw
Thursday: Shrimp Stir Fry with Snap Peas, Carrots, & Broccoli
Friday: Odds & Ends Night-picnic style dinner with leftovers and finger foods like shrimp cocktail, hummus and veggies, cheese and crackers, pesto and bread, hard boiled eggs
Saturday: Rice & Beans with Skirt Steak and Fresh Salsa ( Real Simple Recipe)
Sunday: Spaghetti with Asparagus, Scallops & Bread Crumbs . This looked so delicious in the Real Simple May issue! Need to price scallops this week. If too costly will use shrimp or just stick with the vegetable.
Happy week ahead all. Keeping fingers crossed for warmer weather. Hope local farms and garden centers can catch up due to the cold. I will be sure to support them at the Farmer's markets!
Best,
Donna
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