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May 25, 2021The Harmful Effects of Processed Food & Benefits of Meal PreppingMost food needs some degree of processing, and not all processed foods are bad for the body. However, chemically processed foods, also called ultra-processed foods, tend to be high in sugar, artificial ingredients, refined carbohydrates, and trans fats. Because of this, processed foods are a major contributor to obesity and illness around the world.Here are some helpful tips on the benefits from meal preparation.Provided by ItakiAuthor: BoredMom Filed Under: Education, Food Quality Olive Oils – Making The Perfect SaladWhat To Look For When Building A House |
May 25, 2021Quality Olive Oils – Making The Perfect SaladI’ve been growing my own salad greens with hydroponic farm stands and I’m finding the best way to enjoy them is to keep it simple! Using high-quality olive oil, spices, herbs, and vinegar, I can create the most delicious salad without the need for a lot of ‘stuff’.Olive Oil CroutonsI love fresh croutons, not the hard-as-rock store-bought ones. Using French bread, I cut the bread up into small chunks and toss with Brightland AWAKE Olive Oil, salt, oregano, thyme, and garlic powder in a bowl. Then I place the bread chunks on a baking pan and toast for about 8 minutes at 375 degrees, turning at least once in between. Toast to your desired crispiness!Mustard Olive Oil Vinaigrette1/4 cup red wine vinegar1 tablespoon honey1 tablespoon chunky Dijon-style mustard1/2 teaspoon dried Italian herbs1 teaspoons salt1/2 cup quality olive oil Brightland carefully sources their olives from a family-run California farm, then craft them into custom-blended oils. is the premium olive oil and vinegar brand ethically sourced in California. This WOC-owned brand is a cult favorite and known for making the freshest, highest quality olive oil on the market. Each bottle is beautifully designed and packed with powerful antioxidants, making it the perfect kitchen staple year round.AWAKE good with stews, roasted veggies and breads., eggs and potatoesALIVE great with salads, dressings, hummus, baked goods and as a drizzle.AWAKE and ALIVE bottles 375 ML and are UV coated so light can’t damage the precious gold inside.Click here to visit Cal Virgin Olive Oil If you click on a link, I may receive a small fee as part of affiliate agreement.Author: BoredMom Filed Under: Food, Product Reviews, Recipe Honied Pear & Thyme Tart with Botanical CocktailsThe Harmful Effects of Processed Food & Benefits of Meal Prepping |
May 14, 2021Honied Pear & Thyme Tart with Botanical CocktailsI’m SO ready to entertain again. Now that summer is almost upon us, I’m ready to welcome my friends back to my home, hang out, snack on delicious food and drink delicious beverages. What I’m not ready for is the hours of prep work prepping for a social gathering.When tight on time, but need to impress, I bake some easy tarts (sweet and/or savory) using store made roll-out pie dough or puff pastry. This yummy pear tart with ricotta cheese can be ready in less than 40 minutes (including prep time)! Pair with delicious HAUS beverages, and my presentation is complete. HAUS beverages are created naturally with real fruits and botanicals, not artificial flavors.You may serve HAUS chilled and as a standalone like a glass of wine. However, I like to make a spritz by adding a little bubbly water and ice to a glass and topping off with a fragrant HAUS beverage. They have the flavor complexity of a cocktail, but are low enough in alcohol – stronger than wine, lighter than whiskey – that you can enjoy them all evening (or afternoon). Some cool fragrant offerings: Citrus Flower, Grapefruit Jalapeño, Ginger Yuzu, Spiced Cherry, Rose Rose’, Lemon Lavender and Bitter Clove.The family behind the HAUS beverages source many ingredients from their own ranch, and responsibly source the rest from purveyors from around the world who also supply Michelin-stared restaurants!Haus also delivers right to your door, and Free Shipping with orders of $50 or more. Honied Pear & Thyme Tart RecipeServes 4-5Preheat oven to 375 degreesPrep Time: 15 minutes, Bake Time: 17 minutesYOU WILL NEED2 barlett pears2 tablespoons quality honeyfresh thyme sprigs4 -5 tablespoons of ricotta cheesecardamomone sheet of pie doughHOW TO PREPAREUsing thawed store bought organic pie crust dough, roll it out or unroll dough onto a greased cookie sheet. It doesn’t need to be perfect in shape, but roll out to about 1/4″ thick.Spread ricotta cheese out across the dough and evenly distribute.Slice pears lengthwise around the core in thin (like 1/8″ or less) slices and arrange on top of the ricotta. It’s OK if they overlap a little bit and feel free to be creative.Leave a little dough around the perimeter. You may fold up the edges on top of the pear slices.Sprinkle a few dashes of cardamom on top of the pears.Drizzle honey across the pears and dough. If the honey is not easy to pour, put it in a glass container and microwave for 10-15 seconds to heat up.Bake tart in the oven at 375 degrees for about |
April 27, 2021Low Sugar Breakfast IdeasWant a delicious, beautiful breakfast that’s low in sugar? Never fear! Here are some nutritious yet easy ideas from my #SugarFreeChallenge Week that you may enjoy! Avo BagelThis tasty fast breakfast only has 3.5 grams of sugar! 1/2 a bagel, topped with 1/2 avocado, sunflower seeds, and sliced cherry tomatoes.Tomatoes and avocados are my go to bread topping on a weekly basis. Skip the butter and use a naturally creaming avocado instead. Tomaoes add a nice tangy flavor and the sunflower seeds offer protein and healthy plant fats. Steel Cut Oat Match Fruit BowlThis breakfast clocks in at a whopping 16 grams of sugar, BUT there’s no added sugar. The sugar is from fruit & milk sugar. Many processed cereals and breakfast bars are loaded with added sugars. Fruit is naturally sweet and will satisfy that sweet craving minus all the extra unecessary glucose.Cook 1/2 cup of oats per direction with 1 tablespoon of chia seeds mixed in. Split into two bowls (servings). Mix 2 tsp of Matcha powder into 1/2 cup of yogurt, and split serving. Top each bowl with: 1 sliced strawberry, 1/2 kiwi, 4 blackberries and 9 blueberries. I sprinkled some dried coconut (unsweetened and natural) on top for extra yummy goodness. The Half WrapI buy the burrito size tortillas because they are a better deal, but I don’t necessarily need to eat a whole one! Cut one in half and make this easy wrap. One egg (any style) on top of 1/2 avo, 2 pieces of vegan bacon, pinch of cheese, 1 cherry tomato and some hot sauce! Fold over and eat. About 1 gram of sugar and 400 calories total. Very filling! This is my go-to breakfast if I have a big day and need to power up, yet don’t want a heavy breakfast that’s going to weigh me down (looking at you, pancakes!) Again, instead of using butter or cheese, I use avocado as a nice creamy plant fat as a substitute.Author: BoredMom Filed Under: Education, Food, Healthy Tags: low-sugar Related PostsAugust 8, 2022Low Sugar Gatsby Chocolate ReviewAs a fan of low sugar Halo Top ice cream, I was super excited to try the new GATSBY Chocolate created by the same Halo Co-Founder. GATSBY touts that it is the lowest-calorie chocolate bar on the market, but how does it taste?Food, Food Reviews - by BoredMom November 20, 2018Low-Sugar Holiday Cranberry Brie BitesI love a nice dessert to finish off a meal, but I don’t care for overly sweet treats. When |
April 8, 2021Hey, Why Are Tomatoes Red?You may not be familiar with lycopene, but she’s one antioxidant that deserves some stage time. Let’s start with Act One and familiarize ourselves with this leading lady of the carotenoid clan. She’s feisty, she’s fierce, and she will paint this town red. At the surface, lycopene is an antioxidant who shows up in all your favorite red-pink fruits: watermelon, grapefruit, papaya, and of course, tomatoes. But unlike her green and orange antioxidant cousins, lycopene can really stand up to heat and only gets stronger when the pressure is on.When trouble-causing free radicals come to town and everyone finds themselves in a state of oxidative stress, lycopene is there to balance things out and protect you from havoc-wreaking chronic diseases like diabetes, heart disease, and Alzheimer’s. If environmental toxins like pesticides and herbicides are lurking, word on the street is that lycopene can protect you from those, too.Now on to Act Two, where this nutrient headliner shows us just how amazing she is and wins over our hearts forever.GET 10% OFF OTOMOT SAUCE WITH CODE: BOREDMOM106 amazing facts about lycopeneLearn why lycopene is tomato’s best supporting actress, even commanding the spotlight when things get heated.Lycopene increases in cooked tomatoes. Common sense would tell you that fresh fruits and vegetables tend to have more nutrients than their cooked counterparts. But tomatoes throw that theory out the window. Research shows that when tomatoes are cooked—as happens when you make tomato sauce—the lycopene content skyrockets. In fact, cooked and condensed tomato products, like pasta sauce, marinara sauce, sun-dried tomatoes, and tomato paste, contain 10 to 15 times more lycopene than a fresh tomato.Lycopene can protect you from sunburn. Though eating lycopene-rich foods shouldn’t really replace your good sunscreen-wearing habit, there is promising research that people who consistently get lycopene from foods a few times a week have up to 50% less skin redness after exposure to UV rays than those who don’t. Lycopene has also been shown to reverse UV-causing sun damage by boosting levels of procollagen in the skin.Lycopene is good for your eyes. Research shows that getting plenty of this powerful antioxidant may prevent or delay cataracts and reduce center vision loss known as macular degeneration.Lycopene can fight prostate cancer. A study of more than 40,000 men showed that those who ate two or more servings of lycopene-rich pasta sauce per week were 30% less likely to develop prostate cancer. Another study connected moderate daily lycopene (like what you’d get in ¼ cup of pasta sauce) to improved fertility in healthy young men by 40%.Lycop |
March 19, 2021Spicy Shakshuka RecipeShakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. It’s an easy delicious egg recipe that is also a staple dish in Israel. Need to impress some breakfast guests? This tasty shaksuka recipe is a sure winner. I do like to serve a thin crusty bread to sop up the tasty tomato and egg, or tortillas will do in a pinch. Spicy Shakshuka RecipeYOU WILL NEED:1 large onion, diced1 28-ounce can diced tomatoes – get good quality tomatoes like Muir Organics1 red bell pepper, seeded and diced4-6 garlic cloves, finely chopped2 tsp paprika1/2 tsp red pepper (fine) – more if you’re brave1 tsp cumin1 tsp chili powder6 large eggs1 small bunch fresh cilantro, choppedsalt and pepper, to tastebread or tortillas to serve withHOW TO PREPARE:In order to space out the eggs properly, make sure you use a very large sauté pan.Heat olive oil on medium heat and cook the bell pepper and onion for about 5 minutes or until the onion becomes translucent.Stir in the diced garlic and spices and cook an additional minute.Pour the can of tomatoes and juice into the pan and mix in the vegetable mixture. Make sure it’s simmering on medium-low now and everything is well distributed.Use your large spoon to make small wells in the sauce and crack the eggs into each well.Cover the pan and cook for 5-8 minutes, or until the eggs are done to your preference.Serve with cilantro sprinkled on top (for those who like cilantro), or diced green onions and serve with bread.Author: BoredMom Filed Under: Food, Recipe Tags: Breakfast, eggs, shakshuka Related PostsOctober 22, 2021Yakisoba Noodle & Spinach Breakfast Egg BakeNoodles for breakfast? Yep! That’s exactly what I did for the JSL Fortune Noodle Stir-Fry Blogger Recipe Challenge for the breakfast category. The juicy yakisoba noodles with fresh spinach provide a great base for a crustless egg dish. Topped with aromatics like green onion & […]Contest, Food, Recipe - by BoredMom November 24, 2019Vegetarian Gluten-free Potato Bites QuicheThis vegetarian gluten-free quiche is not exactly ‘healthy’ as it has tater tots in it (and those are of course fried), but it’s a perfect quick quiche for a vegetarian and gluten-free crowd! The potato bites give this quiche structure and it cooks quickly, so […]Entertaining, Food - by BoredMom Irish Jalapeño JellyLow Sugar Breakfast Ideas |
March 8, 2021Irish Jalapeño JellyAhh, St. Patrick’s Day is almost upon us! I love making this hot jalapeno jelly every year to give out to friends and neighbors. Are jalapenos Irish? Nope – not in the least, but as a native San Diegan it’s my way of bringing my south of the border flavor to my Irish heritage. Plus, who doesn’t love green jalapeno jelly smothered on top of cream cheese and served with crackers?This recipe uses jalapeno peppers only (no bell peppers!) I prefer leaving a few seeds or so on each pepper as that is what gives it an amazing spice kick.Irish Jalapeño JellyMakes 5 – 6 half-pints3⁄4 lb jalapeno pepper2 cups cider vinegar, divided6 cups sugar2 (3 ounce) envelopes liquid pectingreen food coloring (optional)* If you do not use exactly 6 cups of sugar, it may not set up correctly. I was ‘a little light’ on my cups of sugar and mine did turn out thinner than I would have liked. If you do slightly skimp on the sugar, you will have to use more pectin to help it gel.DIRECTIONSAfter removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar. Take care while cutting and cleaning the jalapenos! Wear disposable gloves if you have them, or be sure to wash your hands with lots of soap and hot water after handling as the hot pepper oils will get in your skin & ouch it can hurt if you rub your eye later! Some people experience skin irriation as well.Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly.* Although I did use 2 liquid pectins, I recommend using 3 because my batch was not thick enough. I like it when the jelly sits on top of the cream cheese and does run off.Remove from heat.Skim foam, if necessary, and stir in a few drops of food coloring, if desired. ( I did one large drop – trust me 1 is just fine. You want it to be natural green not scary alien green)Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.Author: BoredMom Filed Under: Food, Recipe Tags: Food, Jalapeno, Jam, jelly, Recipe, St. Patrick's Day Related PostsJuly 6, 2020Kids Love Chia PuddingNot only is this ridiculously easy to make, but if you have kids on Instagram, all they see are beautiful chia pudding combos so you’re |
March 8, 2021Easy Irish Soda BreadIn continuing with our St.Patrick’s Day Irish themed food series, here is a super easy recipe for Irish Soda Bread. You may mix and knead the bread by hand, but if you have a stand up Kitchenaid mixer, I really recommend using it as this recipe will only take you about 10 minutes. I cranked out 6 loaves the other day under 40 minutes.Recipe makes two loaves 4 cups all-purpose flour – or try out FeelGoodDough (organic dough mix) – simply remove the yeast bag and this will make two loaves. 3 tablespoons white sugar or Stevia 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup buttermilk 1 eggLoaf glaze1/4 cup butter, melted1/4 cup buttermilkoats – sprinkle a few on top before bakingDirectionsPreheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.In a large mixer bowl, mix together flour, sugar, baking soda, baking powder, salt and butter on low. Once ingredients are well mixed, Stir in 1 cup of buttermilk and egg. In a mixer, use bread hook and let dough churn out until it forms a nice round ball. Split dough lump into two and room dough into rounds and place on prepared baking sheet. If you have parchment paper, bake on top of this (easier!)In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean (about 45 minutes). Check for doneness after 30 minutes and brush the loaf with the butter mixture while it bakes. Let it go for another 10-14 minutes until edges are browned.Printable Recipe Here:Print YumEasy Irish Soda BreadIngredients 4 cups all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup buttermilk 1 eggInstructionsPreheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.In a large mixer bowl, mix together flour, sugar, baking soda, baking powder, salt and butter on low. Once ingredients are well mixed, Stir in 1 cup of buttermilk and egg. In mixer, use bread hook and let dough churn out until it forms a nice round ball. Split dough lump into two and rorm dough into rounds and place on prepared baking sheet. If you have parchment paper, bake on top of this (easier!) In a small bowl, combine melted butter with |
March 1, 2021Crispy Brown Rice & Tofu PattiesI almost always make too much rice! Although using it up it fairly easy in my household, I wanted to jazz my leftover brown rice up a bit. Mixing brown rice with tofu, green onions, peppers, garlic and egg, I was able to pan fry up some delicious patties quickly and they are so tasty!The brown rice edges crisp up and are slightly crunchy. You would serve this with a Thai peanut sauce, or in my case I just served with a little kimchi and Sriracha mayo.You Will Need:Prep time – 20 minutes, Makes about 10-12 small patties4 cups of rice1 block tofu1 diced red, yellow or orange bell pepper3 diced green scallion onions1 tsp of garlic powder1 tsp salt1/2 tsp black pepper2 eggs (if your mixture is too dry, then mix in one more egg)vegetable oilHow to Prepare:Mix all of the ingredients together and make sure the tofu is really mashed up. Form a small patty with your hands. This recipe isn’t an exact science. If you’re using leftover brown rice that is a day old you may need to add one more egg because you want the patties to stick together. In a medium saute pan, heat up 1 tablespoon of oil and coat the pan well. Place 2-3 small patties in the pan at medium heat.Cook for 3 minutes on one side and then carefully flip over. If the patty holds together then you know you have 1.) added enough oil to the pan 2.) added enough egg to the recipe. If the patty falls apart, add a bit more oil and mix in one more egg as a stronger binder.Cook on the other side for another 3 minutes until crispy and brown.Serve with a sauce of your choice!Author: BoredMom Filed Under: Food, Recipe Tags: brown rice, tofu Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom April 5, 2023Mango Teriyaki Tofu Bowls with Nasoya’s TofuBakedI love making healthy dinners that take less than 30 minutes but don’t skimp on flavor. This fresh mango tofu bowl is very easy to make, especially because I use Plantspired TofuBaked which is made using Nasoya’s signature Super Firm Tofu, pre-marinated and baked to […]Food, Recipe - by BoredMom |
February 23, 2021Vegetarian Pot Pie RecipeI love personal-sized dinners, especially those that I can heat up to stagger dinner times for those busy nights when everyone is on a different schedule. These vegetarian pot pies are easy to make and absolutely delicious! Small oven-proof cookware is ideal for this dinner game plan, so dig out your Le Creuset or Corningware and make sure to grease well with vegetable oil. You may adjust the amount of mushroom soup you add to the mix based on preferences. For example, my husband likes saucy pot pies versus my daughter likes them on the firmer drier side. Since they are personalized vegetarian pies, it’s easy enough to customize for your loved ones!You Will Need:1 potato per serving, cubed and parboiled2 cups frozen peas2 cups frozen vegan hamburger or vegan sausage3 carrots, peeled and diced2 cups of mushroom soup2 sheets of pie crust defrostedHow to Prepare:Parboil the potato until soft and set aside. Mix soup, potatoes, peas, carrots and vegan hamburger in a bowl. Grease cookware with oil and then line with pie dough.Fill each cookware container with the vegetable mixture.Cover with pie dough and make four slits in the top. Brush top of pie dough with vegetable oil.Bake for 400 degrees for 30 minutes until crust is golden. Let cool for 15 minutes before serving. Author: BoredMom Filed Under: Food, Healthy Healthy Ways to Heal After a HeartbreakCrispy Brown Rice & Tofu Patties |
February 11, 2021Broccoli Cornbread BakeLooking for a delicious way to get more vegetables in your child’s diet? This gluten-free cornbread has 5 cups of cooked broccoli in it! Extremely tasty & somewhat addicting.YOU WILL NEED:4 large eggs1/4 cup vegetable oil (your choice)1 medium onion, finely chopped1 16oz box of corn bread mix – I used gluten-free5 cups of raw broccoli2-3 garlic cloves, smashed and diced1 cups shredded sharp cheddar1/2 cup greek yogurt or sour creamHOW TO PREPARE:Preheat oven to 375 degrees and grease a 9X13-inch baking pan.Parboil the broccoli until bright green and slightly softened. Drain, cool and chop up into small pieces.Whisk yogurt, oil and eggs in a large bowl until blended well.Mix in onion and garlicStir in dry cornbread mix and broccoliPour batter into prepared greased pan.Sprinkle cheddar cheese on top.Bake 35 to 40 minutes or until toothpick comes out cleanly.Pin it for later!Author: BoredMom Filed Under: Food, Recipe Tags: Broccoli, cornbread, Gluten-free Related PostsJune 17, 2022Spicy Paneer Veggie salad with Gopi PaneerEntrée Recipe Contest Submission – Spicy Paneer Veggie salad with Gopi Paneer I wanted to make a salad with paneer that would be tasty, yet easy to transport should I want to bring it on a summer picnic or make it in advance for a […]Food, Recipe - by BoredMom February 6, 2020Heart Healthy Vegetarian Tamale PieFebruary is Heart Health Month, so my family and I are enjoying lightened up recipes of traditional classics. Heart disease causes 1 in every 4 deaths in the United States, so I’m constantly tweaking my recipes to make them heart healthy, but without sacrificing flavor.Food - by BoredMom Air-fryer Ginger Shrimp EggrollsVegetarian Pot Pie Recipe |
January 14, 2021Air-fryer Ginger Shrimp EggrollsThese low-fat air-fryer Ginger Shrimp Eggrolls are tasty and a better for your option on Game Day!Using Twin Dragon Eggroll wrappers by JSL Foods, I tuck in the shrimp and cabbage filling and then have tasty eggrolls ready to go in 12 minutes!You Will Need:12 Twin Dragon Eggroll wrappers1 tablespoon diced fresh ginger1 garlic clove diced1 small diced yellow or red bell pepper2 sliced green onions10 oz raw shrimp2 cups of shredded cabbage1/2 teaspoon white pepper1/2 teaspoon salt1 tablespoon soy saucevegetable oil (1-2 tablespoons for sautéing eggroll mixture)olive oil to brush on eggrollsHow To Prepare:Prep time: 20 minutesCook time: 25 minutesYield: 12 egg rollsIn a large sauce pan, add 1-2 tablespoons vegetable oil and heat on medium high. Add in garlic, ginger, onion and bell pepper and cabbage. After cabbage has softened, add in shrimp.Stir in white pepper, salt and soy sauce. Cabbage should be soft and cooked down (about 8 minutes cooking time). Shrimp may not be 100% cooked, but that’s ok because it’s still going to cook more in the air-fryer.Turn off heat and let mixture sit for a few minutes while you prep the eggroll making surface.On a large clean cutting board or prep surface, lay flat one egg-roll wrapper.Please 2-3 spoonfuls of shrimp cabbage mixture on wrapper in the center and across. Roll wrapper around mixture and then tuck in each side. Finish rolling and using water, wet the final corner edges so it will adhere to the eggroll.Please wrap side down and set aside until you’ve finished wrapping all 12 eggrolls.Using a brush, lightly coat all eggrolls with olive oil.In an air-fryer, place rolls inside – you can stack some if you have to, but it’s best to give each roll as much ‘air’ around it as possible.Set at 350 degrees and for 6 minutes. Carefully flip each roll and cook for another 6 minutes.Serve with Chinese mustard, sweet & sour sauce or pepper jelly! Enjoy!You may purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper! If they are not available, just ask your local store to carry them.Follow JSL Foods here for more inspiration! InstagramFacebook Twitter Author: BoredMom Filed Under: Food, Recipe Tags: appetizer, game day, shrimp Related PostsJune 3, 2021Spicy Watermelon & Jicama Shrimp and GritsI am a shrimp and grits super |
January 5, 2021Apple Pecan Bread RecipeThis apple pecan quick bread recipe is so delicious, that you may have fans waiting by the oven impatiently waiting for it to come out! You can use any type of apples, but I find that if you like a tart apple pie taste, then use green apples. If you like sweeter apples, then use red varieties. Personally, I use up the bruised apples of the red and green variety and it makes a perfect loaf! I do add 1/4 up of sugar, but the apples contribute so much natural fruit sweetness that you really just don’t need a lot of sugar in this recipe. You Will Need:2 eggs 1/4 cup sugar½ cup vegetable oil1 teaspoons vanilla extract1/2 cup pecans, chopped2-1/2 cups apples, peeled and diced (about 4 apples) – I love to use both green and red apples2 cups all-purpose flour 1 teaspoon baking powder1 teaspoon ground cinnamonHow To Prepare:Preheat oven to 350 degrees.Grease a loaf pan or use PAM spray liberally.In a large mixing bowl, mix together eggs, sugar, oil, and vanilla until smooth. Add the apples in and mix.In a separate bowl, mix the flour, salt, baking powder, and cinnamon. Add the flour mixture to the wet mixture and stir until everything is combined, but don’t over mix.Pour batter into the the loaf pan and bake for 50-55 minutes. Do the toothpick test to make sure it’s cooked through and not wet inside still.Cool for about 15 minutes and take out of pan to cool on a rack. Eat and enjoy!Author: BoredMom Filed Under: Food, Recipe Tags: Apple, pecan, quickbread Related PostsSeptember 16, 2018Lilikoi (Passionfruit) Quick Bread RecipeI first enjoyed lilikoi also known as passionfruit when my family and I stayed on the tiny island of Rarotonga for a summer. There was a passionfruit vine outside our ‘hut and my young daughter would go out daily and shake the vine to see […]Food, Recipe - by BoredMom October 28, 2009Apple Clove Pomander for FallA pomander is simply a fruit, like an apple or orange, embedded with whole cloves. It’s a throw-back from the Victorian era when no one washed (ew, right?) and scented fruit was welcomed to off-set the stink of unwashed humans. Bathing in the middle ages […]Crafts, Crafts for Kids, Kids, Vintage - by BoredMom Roasted Carrot SoupAir-fryer Ginger Shrimp Eggrolls |
January 5, 2021Roasted Carrot SoupRoasted carrot soup is a delicious way to use up extra carrots, or carrots that aren’t super firm anymore. Roasting the carrots helps caramelize the natural sugars and adds a wonderful flavor to this soup.You Will Need:32 oz vegetable stock (1 box organic broth recommended)olive oil to lightly grease the carrots9-10 large peeled carrots1/2 tablespoon cumin1/2 tablespoon paprika1/2 tablespoon marjoram2 cloves garlic smashed and diced1/2 cup lemon juicefresh cilantro to sprinkle on topother serving recommendation: add a hearty grain to the center like barley, quinoa or riceHow To PrepareRoast lightly oiled carrots on a baking pan at 380 degrees for 30 minutesWhen carrots have cooled a bit, chop up into small pieces. Carrots should be very soft.Add carrot chunks, broth, garlic and spices to a soup pot.Simmer on medium heat for 8 minutes. Turn off heat and use a hand-blender to liquify soup. If you don’t have a hand-blender, you can use a food processor or blender – be careful, as the soup is very hot!With blended soup in the pot, add in the fresh lemon juice and simmer for another 8 minutes.Serve with fresh cilantro on top, or add in a big scoop of a grain in the middle when serving. Author: BoredMom Filed Under: Food, Recipe Easy Sweet & Savory Blueberry + Brie Wonton BitesApple Pecan Bread Recipe |
December 31, 2020Easy Sweet & Savory Blueberry + Brie Wonton BitesThe following content is sponsored by JSL foods but the content and opinions are that of my own.Our New Year’s Eve celebration may be small this year, but it will be fancy! Thankfully these sweet and savory blueberry brie bites are SUPER easy to make, but feel very gourmet. By baking the wonton wrappers (versus frying), I am reducing the fat content and lightening up the recipe considerably. The Twin Dragon wonton wrappers are the perfect vessel to deliver these delicious holiday inspired bites. Using Twin Dragon Wonton wrappers, you simply fold one wrapper into each greased mini-muffin well and fill with a slice of brie, pecans, shallot, blueberries and a little pinch of cardamom. Bake at 380 degrees for 8 minutes. I did brush a little melted butter on the wonton wrapper folds sticking out to let them crisp up more.You Will Need:Make as many as you want! Amounts below are per appetizer.Prep Time: 10 minutesBake Time: 8-9 minutes at 380 degreesTwin Dragon Wonton Wrappers (1 per appetizer)2 blueberries per appetizershelled, raw pecan bits to sprinkle on each appetizer1 shallot, sliced thin, one thin slice per bitecardamom (optional) sprinkle a tiny pinch per bitepan spraymini-muffin tinHow To Prepare:Spray the mini-muffin tin with a vegetable oil.Add one wonton wrapper to each well, and tuck in.Add one piece of brie, two blueberries, shallot slice and some pecans. Sprinkle just a tiny pinch of cardamom on top.Bake for 12-13 minutes at 380 degrees on the top rack in the oven.Warning – when you take these babies out of the oven, let them rest for up to 10 minutes because the blueberries are lava hot!You can purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper! If they are not available, just ask your local store to carry them.Follow JSL Foods here for more inspiration! InstagramFacebook Twitter Author: BoredMom Filed Under: Entertaining, Food, Holiday, Recipe Tags: JSL foods, Wonton Natural Digestive Relief with BoironRoasted Carrot Soup |
December 15, 2020Natural Digestive Relief with BoironTis the season for rich foods and overeating! It’s not that I plan on giving myself a stomach ache, but I do often overindulge in treats and comfort foods over the holiday season. Post-meal regret often sets in when my stomach starts to bloat or worse, heartburn and acid-reflux leave me feeling a uncomfortable.I was so excited to try out Boiron’s natural homeopathic digestive products, as they are a gentle way to manage discomfort from overindulgences.Did you know 8 our of 10 Americans are managing digestive issues? Boiron has been dedicated to providing the purest medicines using sustainable practices since 1932. Boiron Acidil is a homeopathic medicine made with sustainably sourced, plant-based active ingredients and relieves occasional heartburn, acid indigestion, upset stomach, and bloating.The little unflavored tablets are so easy to take as they simply dissolve in the mouth, so no water or food is needed. It’s also appropriate for children who are 12 years or older. My teen often suffers from acid reflux after eating large meals, and she loved the convenience of the Acidil tablets. Another great product to try out is the Boiron Gasalia tablets; these tablets offered gentle relief from gas and cramping after about 20 minutes.We love eating spicy chili and beans soups, but the beans can often cause stomach bloating and the spice can give us heartburn. Here’s a recipe for a vegetarian pigeon pea soup that offers Comfort Food Without the Discomfort! Pigeon peas are high in protein and are known to help manage blood pressure, prevent anemia, boost heart health, weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.*CLAIMS BASED ON TRADITIONAL HOMEOPATHIC PRACTICE, NOT ACCEPTED MEDICAL EVIDENCE. NOT FDA EVALUATEDPigeon peas are a bit gentler on the stomach that black beans or pinto beans, so if you’re craving a comfort soup, this recipe is an excellent choice!Vegetarian Pigeon Pea Soup2 cups of pigeon peas8 cups vegetable broth2 cups chopped greens (collard, chard or spinach)2 large carrots, peeled and cut into thin chunks2 tsp garlic powder1/2 tsp black peppersalt to taste2 tablespoons olive oilhot sauce to tasteHow to PrepareWash and rinse pigeon peas and look for any foreign objects like little rocks. It’s rare to find one, but it does happen.In a large stock pot, add peas, broth, olive oil and spices to a medium boil.Reduce heat and simmer for 30 minutes, occasionally stirring and adding more water if it gets too thick. Add carrots and greens in and simmer on low for an additional 8 minutes and serve with hot sauce!If you do suffer from a little gas |
November 28, 2020Make Time For Your Besties This Holiday SeasonThis post is sponsored by Wente Vineyards but the content and opinions expressed here are my own.Time seems to speed up after Thanksgiving as we all rush around to shop, travel, attend school plays and cram in company parties. The shorter darker days just compound to the feeling of not having enough time to get everything done. Sadly, my Mom friends and I will often say that once the holidays are over, we’ll get together for a fun gathering. Stop the presses! What the heck are we thinking? The Holidays are absolutely meant to be spent with friends, and if anything, it’s a treat to be able to slow down and relax!Make time with your circle of besties this holiday season with these easy no-stress suggestions.KEEP IT CASUALFormal party invites over the Holiday season can invoke fear in even the most veteran party goers. Formal events often mean shopping for clothes at a crowded mall, hair and nail appointments, and the additional money being spent on simply getting ready for the party just adds to the already costly Holiday season.Instead, have a fun, small gathering where guests are encouraged to dress comfy and bring a dish to share. Potluck style parties are fun because you never know what you’re going to get and it reduces the stress on the hostess (you) as well! Don’t even bother with a sign-up list. If you get three salads and two hummus dips, so be it! Personally, I’m a puff pastry type of gal. Puff pastry appetizers practically make themselves. Stuff a little cheese and a kalamata olive in some dough, bake for 15-18 minutes in a mini-muffin pan, and you have yourself a tasty hot bite. CREATE A FOCUS FOR YOUR GATHERINGWhite Elephant Gift Exchanges, Ugly Sweater Parties, Cookie Exchanges and Craft Parties are all easy to have and low key. However, if you are having a few of your BFFs over, the Craft Party option is my favorite because basically everyone just has to show up. No need to shop for an ugly sweater, gift, or bake cookies. I prefer to make ornaments (idea & tutorial below). Its amazingly fun to sit down at a table, crafting and chatting freely with a glass of wine in hand. Some of your friends will be really crafty and make lots of ornaments, others will work a bit slower, but they are typically the ones telling REALLY great (and funny) stories, so slow crafters are always welcome!Regardless if I’m hosting a party, or attending one, I am always sure to have plenty of wine on hand as wine goes so well with gatherings! The Wente Vineyards Riva Ranch Chardonnay is delicious and an excellent choice for get-togethers. This crowd pleaser has classic Chardonnay flavors of apple, pear and stone |
November 10, 2020Simple Dal Recipe from Split Pigeon PeasThis easy dal recipe can be ready in about 30 minutes, but the longer you simmer this tasty soup, the smoother it becomes! Split pigeon peas are also known as Toor Dal, and have been enjoyed for least 3,500 years. The center of origin is probably peninsular India.I found a huge bag of toor dal peas at Costco, so I’ll have lots of dal soup in my future! You may also find toor dal on Amazon and have it shipped to your home.The pea to water ratio is 4:1, although I watch it as it simmers and often add a bit more water as I like my soup on the thinner side.You will Need1 cup toor dal4 cups water1 tsp cumin seed1 tsp coriander1/2 tsp red pepper flakes1 tsp garlic powder1 tsp salt (or to taste)1 tsp black pepper2 medium tomatoes, chopped2 cups of raw spinach, chopped1-2 tablespoons olive oil1 small diced white onion (optional)How to PrepareSimmer the peas in the water and olive oil for approximate 15 minutes. The oil helps the peas not stick to the sides as much.Add in spices, tomatoes and spinach. Simmer on low for another 15 minutes or longer if you have the time. Stir occasionally to help the peas breakdown which will make a smoother soup consistency. Add more salt to taste if needed, especially if you are adding more water.Author: BoredMom Filed Under: Food, Recipe Tags: dal soup, indian, pigeon peas, toor dal, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom June 8, 2023Korean BBQ Carrot Sloppy JoesThis meat-free vegetarian BBQ carrot sandwich is satisfying and tasty! Even my husband who eats meat thought this was delicious and filling. The texture of the carrots and onions has a nice bite with the sauce – if you’re looking to eat less meat, try […]Food - by BoredMom Lime Cilantro Seared Ahi Bowl Recipe with Kevin’s Natural FoodsNatural Digestive Relief with Boiron |
November 6, 2020Lime Cilantro Seared Ahi Bowl Recipe with Kevin’s Natural FoodsWhat do you do when a friend calls you and says he has too much fresh Blue Fin Tuna from a fishing trip? You ask where they are so you can run down to the docks and get some! We eat fish as part of a pescatarian diet, but only when it’s super fresh and WOW, did we luck out!If you love seared ahi, this is a delicious way to enjoy it. I added the delicious Kevin’s Natural Foods Cilantro Lime Sauce; a bright chimichurri sauce made with cilantro, lime, and garlic.Not only did I save a ton of time by not having to make a sauce from scratch, this delicious tangy sauce adds the perfect kick of flavor. It’s also a clean sauce with no funky ingredients. Kevin’s sauces are gluten-free, non-GMO, soy-free, preservative free and dairy free.Lime Cilantro Seared Ahi Bowl Recipe(Serves 4)Prep Time: 30 minutes (Prepare Quinoa first)Cook Time: Quinoa – 20 minutes, Corn Mixture – 5 minutes, Ahi – 5 minutes (2-1/2 to 3 minutes per side), Kevin’s Sauce – 5 minutes on low-medium heat.(You may skip the quinoa addition if you’d like to keep this keto or paleo)1 pouch of Kevin’s Natural Foods Cilantro Lime Sauce (available here or at a store near your)2 pounds of fresh sushi-grade blue fin tuna, washed and sliced into steaks that are no more than 1-1/2″ high.1 tablespoon chili powder (for rub)2 teaspoons salt (for rub)2 teaspoons pepper (for rub)1 cup of fresh corn or you can use frozen corn1/2 large red onion, diced3 cups of fresh spinach2 tablespoons olive oil2 tablespoons canola oil3 cups of quinoa cooked (optional if you are paleo)How to PrepareYou may serve this over any grain, but I prefer quinoa or rice so my gluten-free friends and family can enjoy this meal.I cook my quinoa in a rice cooker, but you can cook it in a pot on the stove. The ratio is typically 2:1 water to quinoa. If you cook it on a stovetop, boil the water first and then add the quinoa and cook on medium-low until all of the liquid has been absorbed. Set cooked quinoa aside.In a large saute’ pan, add olive oil and heat on medium. Add red onions, raw corn and spinach. When the spinach and onions have wilted and softened (About 4-5 minutes), turn off the heat. Set aside.In a small sauce pan, empty one pouch of Kevin’s Natural Foods Cilantro Lime Sauce and simmer on low heat until |
November 3, 2020Sesame Ginger Broccoli Chick Pea SaladIf you’re looking for a new and fun tasty broccoli recipe, this is it! Blanching broccoli will keep it crunchy, yet bright green. The addition of diced apricots lends a little sweetness to the ginger dressing with vinegar and sesame oil. You can throw this together in less than 20 minutes and it holds up well as a make-ahead salad.You Will Need:1 large head of broccoli, washed and chopped into small pieces1 can garbanzo beans8 dried apricots, diced1/2 red onion, diced1/2 cup raw sunflower seedsDressing (whisk together)1/4 cup rice wine vinegar or white vinegar2 tablespoons sesame seed oil1 tablespoon finely diced fresh ginger1-1/2 tablespoons sugarpinch of saltHow to Prepare:Boil water in a large pot. Blanche broccoli for 3 minutes and strain. Run under cool water.Shake broccoli in a strainer and put into a large salad bowl. Mix with the remaining ingredients and dressing. Author: BoredMom Filed Under: Food, Recipe Watercress Asparagus SaladLime Cilantro Seared Ahi Bowl Recipe with Kevin’s Natural Foods |
October 4, 2020Watercress Asparagus SaladWatercress is an ancient dark, leafy green that grows in natural spring water, and was once enjoyed by the Romans as a staple. It has a strong flavor and is relatives with mustard, radish, and wasabi. This is a wonderful green to mix in with other vegetables that pair well with a lemon mustard dressing.For this simple recipe, I took some fresh asparagus, chopped it up into bite sized pieces and quickly sautéed it with olive oil and salt for a few minutes so the color was bright. Allow the asparagus to cool a bit and then toss with rinsed garbanzos, diced red pepper and two cups of chopped watercress.Drizzle with a lemon mustard dressing and add black pepper.You Will Need:2 cups chopped watercress1 can rinsed, drained garbanzos1 red pepper, diced1 bunch asparagus, rinsed and remove a couple of inches of the botttom (discard). Chop remaining asparagus into 1 inch pieces.How to Prepare:Sauté asparagus in one tablespoon olive oil for several minutes until it’s bright green in color and heated through. Turn off heat and cool.In a large bowl, mix garbanzo beans, asparagus, red pepper and watercress together.Dressing – 1 tablespoons olive oil, pinch of salt, juice from one lemon and 1 tsp of good quality mustard. Whisk until incorporated and toss in salad.Author: BoredMom Filed Under: Food, Recipe Tags: watercress Elderberry Overnight Oats with Feel Good Organic SuperfoodsSesame Ginger Broccoli Chick Pea Salad |
September 7, 2020Elderberry Overnight Oats with Feel Good Organic SuperfoodsBoosting immunity going into the Fall season, especially THIS Fall season, is now more important than ever! Getting sleep, washing hands and staying outdoors are great ways to stay healthy, but nutrition also plays an important role. I’m also all about healthy meals I can pre-prep to save time, especially with shorter days ahead and everyone in my household on a different schedule. My favorite make ahead breakfast is overnight oats.! It’s easy and such a delicious way to start the day. Oats are high in soluble fiber beta-glucan, and they help reduce cholesterol and blood sugar levels. To give my overnight oats superimmunity boosting power, I add in Feel Good Organic Superfoods Elderberry powder.Elderberry Powder is one of the most commonly used medicinal plants in the world, and people have been using elderberry for hundreds of years. Some experts recommend elderberry to help prevent and ease cold and flu symptoms*. Elderberries are known to be packed full of antioxidants, minerals and vitamins. With Feel Good Elderberry powder, I simply add a heaping tablespoon to my oat mixture. The powder adds a slight berry flavor and makes the oats a pretty light purple color (kids will dig this, too).You Will Need:1 cup almond milk (or oat milk or dairy milk)1 heaping tablespoon FeedGood Organic Superfood Elderberry Powder1/2 cup of rolled oats1 tablespoon chia seeds (optional) If you omit, add an additional 2 tablespoon of oatssweetener of your choice – You may use honey, Stevia, sugar – I used a teaspoon of powdered monk fruit!clear mason jars (preferred for cuteness factor), but ANY glassware will suffice!Idea Toppings:granolafresh berriesdried coconutnutsHow to Prepare:Warm one cup of almond milk in the microwave for 30 seconds.The Feel Good Elderberry powder will mix into the plant-based milk if it’s slightly warm vs. ice cold.Do not overheat the milk! To maintain the superimmunity boosting attributes of elderberry, it should never be heated over 180 degrees. Stir in elderberry powder until milk has a purple-pink hue. I love that Feel Good Organic Superfoods Elderberry Powder is Non-GMO, Gluten Free and Vegan FriendlyMix in oats and chia seeds.Cover and put in the fridge overnight. OR, if you are making this in the morning for an afternoon snack, the oats need at least 3 hours in the fridge to set up.When you’re ready to enjoy your elderberry overnight oats, simply take it out of the refridgerator and top with granola and fresh berries.Overnight oats are SO easy to make and are a delicious way to start the morning. I love using seasonal fresh berries, but mixing in frozen fruit or berries in the winter is just as tasty!Mom Tip: |
August 29, 2020Carrot Fritters & Grits with Carrot Bolognese SauceGrowing up in Southern California, I was for sure one of the very few kids who grew up with grits as a mealtime staple. However, with the foodie movement that eventually swept the nation, fancy shrimp and grits finally became a thing on the West Coast.I’m always looking for fun plant-based ways to eat grits, so when I received the Otamot vegetable packed organic tomato sauces, I knew exactly what I was going to make! Otamot makes Organic Essential Suace, Spicy Organic Sauce and Organic Carrot Bologonese Sauce. Any one of these sauces would pair well with my grits recipe below, but I did opt to use the Organic Carrot Bolognese with my easy Carrot Fritters on Grits!The Otamot Carrot Bolognese sauce has a subtle sweetness in it that pairs really well with the garlic and chili powder seasoning in the carrot fritters. Each jar of Otamot sauce is certified organic, vegan, gluten-free and whole30 approved. There’s also no added sugar and it’s an excellent source of Vitamin A!Carrot Fritters & Grits with Otamot Carrot Bolognese Sauce RecipeYOU WILL NEED:4 large carrots2 cloves garlic1/2 tablespoon chili powder1 tsp salt2 eggs or vegan egg substitute like Just Plant-based Egg1/2 cup flour (or use gluten-free flour)4 cups cooked grits1 jar of Otamot Carrot Bolognese Sauce HOW TO PREPARE: In a food processor, shred carrots and garlic clove.Dump shredded carrots and garlic into a large mixing bowl. Add flour and eggs and mix well until everything is well incorporated. Let is sit for at least 5 minutes.Prepare grits per directions and keep adding water if necessary to keep loose – don’t let your grits clump up.Take one jar of Otamot Carrot Bolognese Sauce sauce and heat in a small sauce pan on medium-low.In a saute pan, add 1 tablespoon vegetable oil and heat medium-high. With your hands, grab some carrot mixture to form a patty about 3-4″ wide in diameter. Place in the pan and cook on each side for about 4-5 minutes. Each side should be crispy. I was able to cook two at a time in my pan.In a wide bowl, add a layer of warm grits and then a large dollop of hot Otamot Carrot Bolognese sauce in the center. Place a carrot patty in the center and then top with a little more sauce! If you eat dairy, sprinkle a little good quality parmesan cheese on top and fresh basil.This is a nutritious way to enjoy tasty fresh carrots in an easy-to-make |
August 12, 2020Coconut Oat Fruit BakeDuring the start of the Pandemic in March, I made huge Costco orders and tried to stock up on things that were shelf stable. So here we are months later, still pandemic-ing, but truth be told, fresh produce has not been hard to come by. I thank the Farmers of America for their continued production and those who work picking our food so it’s able to go through the supply chain! My heroes!In trying to whittle down my collection of large containers of food, I found several glass jars of canned peaches. I decided to make a fruit bake with some extra pears and blueberries that were starting to look a tad past their prime and the result was delicious!Using oats and dried coconut flakes as a base, the fruit juice in the peaches added enough liquid to cook the bottom layer.You will need:1 large jar of canned peaches1 pear, sliced thin1 cup of blueberries1-1/2 cups oats2 tablespoons butter, softening1/2 cup coconut flakes2 tablespoons sugar or stevia substitute1 tsp cinnamonHow to prepare:In a glass bowl, soften butter and mix with oats, flour, sugar, cinnamon and coconut flakes. Mixture will be crumbly. Pour into a low edge Corning Ware pie or baking dish.Flatten mixture onto the bottom with a fork.Artfully lay the fruit on top of the oat mixture. It’s OK if the fruit has some juice on it. It will simply bake into the mixture.Bake at 375 degrees for 30 minutes uncovered. Author: BoredMom Filed Under: Food, Recipe Tags: Fruit Related PostsAugust 21, 2019The Bold & The Beautiful at the PMAIt’s been almost FIVE YEARS since I attended the PMA Fresh Summit and I’m still reeling from the unusual finds from the Expo show. Here are some foods that I must classify as Bold & The Beautiful, as they are all stunning!Food, Food & Wine Events - by BoredMom April 14, 2016How to Store Fresh ProduceIf your produce is dying in the refridgerator in a wilty sad demise, then check out these storage tips! I receive a Vegetable and Fruit CSA delivery every other week and often the produce is damp. Between trial and error and some research, I have […]Education, Food - by BoredMom Teriyaki Tofu Quinoa BowlCarrot Fritters & Grits with Carrot Bolognese Sauce |
August 11, 2020Teriyaki Tofu Quinoa BowlI make a big batch of quinoa every week in my rice cooker, so I have it ready to go for various different meal options. A tasty way to top quinoa is with lightly fried tofu slabs, fresh vegetables drizzled with a good quality Teriyaki sauce.Here’s how I constructed our tasty teriyaki tofu quinoa bowls in less than 20 minutes.You Will Need:1 red bell pepper – wash and slice into thin strips1 green bell pepper – wash and slice into thin strips1/2 tablespoon fresh ginger (optional)1 block firm tofu – cut in half and then cut into large slab3 teaspoons soy sauce2 cups raw spinach leavesvegetable oil or sesame oil for fryingsaltsesame seeds4-5 cups of quinoa (serves 3 large portions)teriyaki sauce to drizzle on top ( I used Soy Vay Teriyaki Sauce)How to Prepare:In a pan with 2 tablespoons oil, turn heat to medium high. Squeeze as much water as you can out of each tofu slab.Place each tofu slab down into the oil. Be careful as it may splatter due to the high water content in the tofu. Let is fry for 5 minutes. Flip it over and fry for another 3-4 minutes until edges crisp. Add a little soy sauce to each tofu piece.When edges cooked and a bit golden, pull from the heat and set aside.In the same pan, add a tablespoon of oil and saute the peppers and ginger for 2 minutes. Add spinach and let it wilt and cook in with the peppers. Peppers should be slightly soft – you don’t want to overcook them. Peppers are best flash cooked and slightly firm. Season with salt.Add pre-prepared quinoa to serving bowls and microwave for 60 seconds. Top with hot vegetables and add 2 slabs of tofu to each bowl. Drizzle with teriyaki sauce, sprinkle sesame seeds on top and serve!Author: BoredMom Filed Under: Food, Recipe Tags: quinoa, tofu Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom April 5, 2023Mango Teriyaki Tofu Bowls with Nasoya’s TofuBakedI love making healthy dinners that take less than 30 minutes but don’t skimp on flavor. This fresh mango tofu bowl is very easy to make, especially because I use Plantspired TofuBaked which is made using |
August 6, 2020Summer Harvest ChowderTaking the bounty of summer – fresh corn, bell peppers, zucchini and tomatoes, I’ve created this delicious vegetarian Summer Harvest Chowder that is hearty, yet low in fat. Although I’ve made recommendations of how many vegetables to use in this soup recipe, you can vary it based on the haul you have from your summer garden (or friendly neighbors who share!). There’s no wrong amount of vegetable goodness you can add to this soup. I’ve added some ‘warm’ spices to this soup like ginger, cumin and cinnamon as the flavor profile is like a ‘sneak peek’ into Fall. As long as you add enough water, combination of spices and salt, this chowder will come out delicious.You Will Need2-3 fresh ears of corn8+ cups of water1 green bell pepper4-6 diced heirloom tomatoes OR 16oz can of fireroasted diced tomatoes1 can black beans, rinsed well1 large onion diced2 zuchinni1 tablespoon chili powder1 teaspoon cinnamon1/2 teaspoon ginger1/2 tablespoon cumin1/2 tablespoon garlic2 diced fresh jalapenos (de-seeded if you want it less spicy)1 cup milk (optional)2 tsp salt + to tasteHow to Prepare:In a large soup pot, add water, spices, potatoes, onions and corn. Simmer at a slow boil for 8 minutes. Add in the rest of the vegetables and simmer on low for 20 minutes. Stir in a cup of milk if you want to add a little creaminess, otherwise you may omit. Season further with salt and pepper as needed to taste. Author: BoredMom Filed Under: Food, Recipe Tags: Corn, Soup Related PostsJune 3, 2022Spiced lentil soup with Karoun LabneRed lentils are unique in that they cook a bit faster than regular brown or green lentils and offer up a creamier texture. Lentils are one of my favorite legumes as they are low in calories, rich in iron and folate and an excellent source […]Food, Recipe - by BoredMom March 17, 2020Lemony Spring Lentil + Chard SoupPantry Series: Soups that are easy to make with staples on hand like dried lentils and onions. This lentil and rainbow chard soup with freshly squeezed lemon juice is incredibly easy to make! It’s also very healthy as the lentils provide an expensive source of […]Food, Healthy, Recipe - by BoredMom Pickle Jar Potato SaladTeriyaki Tofu Quinoa Bowl |
August 4, 2020Pickle Jar Potato SaladI recently had some spicy bread & butter pickles that were OUT OF THIS WORLD. When all of the pickles were gone, I strugged with throwing the jar away. I actually left it in my refrigerator for a few days so I could think of a game plan. As I was unloading my latest CSA produce box, I realized I had a ton of little red potatoes and a non-creamy potato salad using that delicious sweet and hot pickle juice would be amazing. The end result was so delicious that I’ll NEVER throw out my pickle juice again!You Will Need:About 2 cups of pickle juice (Hot & Sweet juice from Bread and Butter pickles is amazing)8 medium red potatoes1 cup diced celery1/2 cup diced red onion(optional) – 1 cup diced snap peas1-1/2 tablespoons olive oilsalt to tasteHow to Prepare:Wash and cut red potatoes up into bite sized pieces. Boil until potatoes are fork soft, yet still firm. Drain and put potatoes into a heat-safe bowl. Pour pickle juice over the potatoes and let them soak in the juice for at LEAST an hour. The longer they soak, the better!Chill potatoes and add in diced celery, onion, snap peas, oil and mix well. Season with salt as needed.Serve chilled or slightly close to room temperature. This is a tasty side dish to bring to a picnic!Author: BoredMom Filed Under: Food, Recipe Tags: pickles, potatoes Related PostsApril 4, 2020Stuffed Breakfast Potatoes RecipeThese twice baked (cooked) potatoes are filled with eggs, cheese and green chiles. They do take some time to prepare, but you can make a big batch and then reheat or keep warm – perfect for family brunches (since we’re all on lockdown, I guess […]Food, Instant Pot, Recipe - by BoredMom February 22, 2020Vegan Scalloped PotatoesIs it possible to make cheese-free scalloped potatoes? That’s what I set out to discover! Full disclosure: I like cheese, but my daughter is not doing well with lactose lately, so I’m modifying recipes to see what I can cut out.Food, Recipe - by BoredMom Roasted Tomato & Spinach Quinoa with Lemon Garlicky DressingSummer Harvest Chowder |
July 25, 2020Roasted Tomato & Spinach Quinoa with Lemon Garlicky DressingIf you’re lucky enough to overloaded with cherry tomatoes, may you find the time to slow roast them at a low temp on a pan with olive oil and herb salt! I also threw in several whole garlic cloves to slow roast and made a roasted garlic & lemon juice dressing for this spinach tomato quinoa dish.Roasted Tomato & Spinach Quinoa with Lemon Garlicky DressingFamily Size! I make a HUGE bowl of this so I have leftovers, plus I feed 5 adults on a daily basis. You can size down based on how much quinoa you prepare.You Will Need 16oz bag of quinoa4-5 cups of raw spinach, diced thin1 tsp salt2 12-oz flats of cherry tomatoes (or about 4-5 cups)olive oil and salt for tomatoes1-1/2 cups of frozen corn (or fresh if you have it!Dressing3 whole garlic bulbs1/2 cup olive oil2 lemons, juicedHow to prepareIn a rice cooker, pre-cook quinoa. Use 2 cups of water per cup of quinoa.Cool quinoa.Wash tomatoes and drizzle a little olive oil and salt over them. Spread out the whole tomatoes and garlic bulbs on a baking pan at 350 for 25 minutes. Some of the tomatoes will be whole still when you take the pan out, and that’s OK.When garlic bulbs cool, gently sqeeze out the soft garlic into a bowl. Mix in 1/2 cup of quality olive oil and the juice from two lemons. Stir until well incoporated, may be a little lumpy and that’s ok.Dump the roasted tomatoes, raw spinach and frozen corn into the quinoa. Mix. Pour the dressing all over the quinoa and mix again. Add more lemon juice and salt to season if you’d like it a bit tangier! Author: BoredMom Filed Under: Food, Recipe Tags: garlic, lemon, quinoa, roasted, tomatoes Related PostsNovember 16, 2017Roasted Garlic Green Beans with Parmesan Panko This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SeasonYourHolidays #CollectiveBias As a kid, I remember sitting at my Grandmother’s house on Thanksgiving poking at mushy traditional side dishes and wondering if Pilgrims had teeth. We had […]Food, Recipe - by BoredMom August 11, 2020Teriyaki Tofu Quinoa BowlI make a big batch of quinoa every week in my rice cooker, so I have it ready to go for various different meal options. A tasty way to top quinoa is with lightly fried tofu slabs, fresh vegetables drizzled with a good quality Teriyaki […]Food, Recipe - by BoredMom |
July 23, 2020Baked Crab CakesOne of the things I miss most about traveling during the summer, is rolling into little seaside cafes and ordering fresh crab cakes. Paired with a sweet and spicy pepper jelly or lemony tartar sauce, they are one of my most favorite appetizers. They are also one of the most expensive! I’ve paid skyhigh prices for tiny little cakes where although delicious, I felt like the dining experience was over before I could really enjoy them. Note to self: don’t inhale tasty food. Restaurants will also often add a lot of filler, so you don’t get much crab bang for your buck. Here’s an easy crab cake recipe you can make at home and for about the price of ONE restaurant appetizer – and you will have enough to feed 6 people! You Will Need16 oz tub of crab meat (sorted and picked) – try to source from US, or as local as possible.1 cup of corn bread mix2 diced green onions1/2 finely diced red pepper1 tablespoon of Old Bay or any spicy Cajun Blend spice (I used a blend I bought in Louisiana)1/4 cup mayonaise (I used vegan mayo)2 eggssalt (I didn’t add salt as my spice blend was mostly salt, but if your spice blend doesn’t have salt add 1-2tsp of salt)olive oil or vegetable oil to grease the baking panHow to PrepareTurn oven to 375 degrees.In a large mixing bowl add all of the ingredients and mix well. Crab chunks should be broken up and well-incorporated into the mix.On a greased baking pan, take about 1-1/2 to 2 tablespoons of mixture and form a little ball. Flatten it slightly with your spoon. The cakes will be wet, so you have to be careful when placing on the sheet.Bake for 18 minutes and then flip each one over carefully. Bake for another 7 minutes.Cakes should look crisped on all of the edges.Serve with a pepper jelly or mix a pepper sauce (like Tabasco) with sourcream and serve as a dipping sauce.Author: BoredMom Filed Under: Food, Recipe Tags: crab Yellow Split Pea & Lacinato Kale SoupRoasted Tomato & Spinach Quinoa with Lemon Garlicky Dressing |
July 15, 2020Yellow Split Pea & Lacinato Kale SoupThis is a great way to use up extra lacinato kale! My family doesn’t exactly LOVE kale, but I do try to incorporate it into recipes because it is a healthy, leafy green chock full of vitamins and minerals. This yellow split pea soup recipe is a great way to make lacinato tender and soft, and the fresh lemon juice really brightens the flavors.Yellow Split Pea & Lacinato Kale Soup RecipeYou will Need3 cups dried split peas (rinsed and sort out any debris)8 cups of water (add more if needed for your desired soup consistency)1/2 cup diced yellow or white onion1 tablespoon olive oil or coconut oil2 cups chopped Lacinato Kale leaves – make sure to de-stem each leaf before chopping up into 1/2″ pieces.2 tsp salt2 tsp garlic powder2 tsp cumin2 juice from freshly squeezed lemonsblack pepper and additional salt to tasteHow to PrepareIn a large stock pot, add olive oil and diced onion. Saute onion until softened and add the dried split peas. Simmer on medium low heat in the 8 cups of water for about 20 minutes. Add more water if needed to keep a loose soup consistency.After peas start to soften, stir in the kale and spices. Simmer for another 10 -15 minutes. Peas should be soft and breaking up. Add in more water to thin if needed.When ready to serve, turn off the heat and add the lemon juice and black pepper/salt to season. Lemon juice can cook down and lose it’s flavor with heat, so it’s best to add this last!Serve as it or top with croutons and good quality parmesan cheese. Author: BoredMom Filed Under: Food, Healthy, Recipe Tags: kale, lemon Related PostsJuly 25, 2020Roasted Tomato & Spinach Quinoa with Lemon Garlicky DressingIf you’re lucky enough to overloaded with cherry tomatoes, may you find the time to slow roast them at a low temp on a pan with olive oil and herb salt! I also threw in several whole garlic cloves to slow roast and made a […]Food, Recipe - by BoredMom June 9, 2020Lemon Blueberry Quickbread Loaf RecipeThis quickbread loaf mixes up quickly and the lemon is such a delicious tangy sweet addition to blueberries. This is a great way to use up blueberries that may not be firm anymore! Waste not!Food, Recipe - by BoredMom Senior Health: Keeping Your Brain YoungBaked Crab Cakes |
July 7, 2020Easy Tofu Spinach ScrambleAre you looking to switch to a more plant-based diet? Check out this scrambled eggs substitute recipe using tofu. The key for making a tofu scramble is to season it more than you need to! Tofu doesn’t have much of a taste, but it takes on the flavors you add very well. This nutrient rich breakfast is a great way to start your morning as 1/2 cup of tofu has 10grams of protein and spinach is rich in iron, calcium and magnesium. You Will Need1 Block Tofu – mashed up into smaller bits1 tsp Cumin1/2 tsp Turmeric1/4 tsp Crushed Red Pepper1/2 tsp Coriander1 tablespoons olive oil2 tablespoons water3 cups of raw spinachheavy pinch of salt and pepper to tasteHow to Prepare:In a large pan, add the water and heat on medium high. Add in the raw spinach, wilt and steam until water is gone.Leaving the spinach in the pan, add in olive oil and mashed tofu. You just want to break the tofu up so it’s not in cubes of large chunks.Add in all of the spices and mix well. The turmeric will give the scramble a yellow color (like eggs!). As the tofu cooks down, it will release more liquid, so you want to cook all of the moisture off until you have a scramble that is similar in texture to eggs.Serve on top of nann bread, tortillas or toast with a little salsa on top. Author: BoredMom Filed Under: Food, Healthy, Recipe Tags: plant-based, tofu, vegan, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom June 8, 2023Korean BBQ Carrot Sloppy JoesThis meat-free vegetarian BBQ carrot sandwich is satisfying and tasty! Even my husband who eats meat thought this was delicious and filling. The texture of the carrots and onions has a nice bite with the sauce – if you’re looking to eat less meat, try […]Food - by BoredMom Injury Prevention – Guide for ExerciseSenior Health: Keeping Your Brain Young |
July 6, 2020Kids Love Chia PuddingNot only is this ridiculously easy to make, but if you have kids on Instagram, all they see are beautiful chia pudding combos so you’re not going to have to twist their arms to try it! Ha..social networking peer pressure for nutritional good!After you make the basic pudding, pour it in a clear glass container and top with fruit of your choice to make extra yummy and colorful.Ingredients2 cups coconut milk (homemade or natural)½ cup Chia Seeds½ teaspoon vanilla extract3 packets of Stevia or you can use a sweetener of your choice.Mix all of the ingredients in a big bowl and cover. No cooking!! Simply put this in the fridge for at least 4 hours, or overnight.The chia will plump up in this time frame and become a tasty pudding that is gluten-free, high in omega-fatty acids, calcium and protein. Shhh..don’t tell the kids it’s so healthy.Note: The bright pink in my fruit chia bowl is Pataya or Dragon Fruit! I found frozen packets of Pitaya at my local grocery store in the frozen fruit/smoothie section. A little goes a long way – blend a little with banana and it will be a fun bright pink!Author: BoredMom Filed Under: Food, Kids, Recipe Tags: Food, Recipe Related PostsMarch 1, 2023A Day Tasting Wine in Alexander ValleyHaving exactly one full day to tour around Sonoma and do some wine tasting, I knew we had to have laser focus when planning our agenda. As the Sonoma area is rather large, we decided to focus on the Alexander Valley area.Food, Travel, WIne - by BoredMom July 2, 2021I ate Oysters in July and SurvivedThere is a well-known food adage that says you should only eat oysters in a month that has an ‘r’ in it. If you are risk-adverse, stick with that sage advice. However, I like to test boundaries, so let’s investigate this dire shellfish warning.Education, Food, Summer BBQ - by BoredMom Teach your kids to be good drivers with these top tipsHow To Prevent Hearing Loss in Your Children |
July 3, 2020Vegetarian Roasted Peppers with SoyrizoIt’s bell pepper season! These stuffed bell peppers are easy to prep in advance and then roast right before dinner time, or even pop them on the grill for some yummy outdoor vegetarian eats!These slightly spciy stuffed bell peppers are made with quinoa, soy chorizo crumbles, shallot & cherry tomatoes roasted with a little parmesan on top. you could use soy cheese to make this vegan. I rubbed the bell peppers with olive oil and pre-baked them for 25 minutes at 400 degrees before stuffing them and putting them in for another 20 minutes. You will need:6 Bell Peppers – Serves 6 (1 Pepper per person)5 cups of cooked quinoa ( I often make TOO much and then have extra for the next day)2 cups of soyrizo crumbles – I used Morningstar Farms Chorizo Crumbles (vegetarian)1 large shallot or one small onion (any)1 cup of cherry tomatoes, slices4 tablespoons olive oil (2 for oiling up the sliced peppers and 2 for cooking the softening the shallots/onions.salt and pepper to taste1/2 cup quality parmesanHow to Prepare:Make your quinoa FIRST and ahead of time. It just makes it easier to throw everything together later.I use my rice cooker to make my quinoa. If you make it on the stove top, then I recommend you add a little extra olive oil to the water so it doesn’t dry out & prep per instructions on the quinoa box/bag.Preheat over to 400 degrees.Wash peppers and slice lengthwise. Clean out seeds and carefully de-stem. In a bowl, toss all ove the halves with 2 tablespoons olive oil and add a pinch of salt.Place peppers cut side UP on a baking pan. Bake for 25 minutes.In a karge saute’ pan, add 2 tablespoons of olive oil on medium high and saute’ onions or shallots. When softened, add in the vegetarian soyrizo crumbles and slices cherry tomatoes. Cook on medium. You want everything to be incorporated, but not overcooked.Mix in 5 cups of cooked quinoa. Gently turn everything over and well mixed and turn off heat.When the peppers have been in for at least 25 minutes, pull out and carefully spoon in the quinoa mixture into each pepper. I stamp down mixture into each one so I can pack each one really full.Top each pepper with parmesan.Reduce heat to 350 degrees and bake for another 15 minutes of until the cheese looks melty and slightly toasty.Pull out an serve with a knife and fork! The pepper SHOULD be cooked so you can get a fork through it, but I like serving it with a knive to make the mouthfuls smaller and easier.Enjoy! Author: Bored |
June 12, 2020No Brainer Pasta SaladDinner plans fall through? Need something tasty to bring to a socially-distanced picnic? This is a fail-proof pasta salad that everyone loves (except for Gluten-free folks – sorry!) and can be put together in less than an hour with mostly pantry basics and a little fresh vege. You can use other vegetables like tomatoes, but the ingredients below hold up really well in transportation and can sit out a bit without looking sad and wilty.You will need:1 16oz box of penne pasta1 red bell pepperstore bought balsamic dressing1 can black olives1 can garbanzos1 can black beans2 cups fresh spinach1/2 cup parmesan (optional)salt and ground black pepper to seasonIf you’re scrambling to get this together, here’s the fastest way to assemble. First get hot water boiling and get the penne pasta in. If you don’t have a bottle of balsamic salad dressing (store bought) in chilled in the refridgerator, pop it in the freezer RIGHT NOW.While the pasta is cooking, open, rinse and drain the following cans: 1 can of gabanzos, 1 can black beans, 1 can black olives.Also while the pasta is cooking dice up one red bell pepper and set aside 2 -3 cups of fresh pre-washed spinach leaves.When the pasta is al dente, rinse in a collander strainer with COLD water until the pasta has cooled completely and is not warmer than ‘luke warm’.Dump cooked pasta into a large bowl. Drizzle about 1 tablepoon olive oil and mix so the noodles don’t stick. Pour in all of the beans and olives.Take the dressing out of the freezer and add in at least 1/2 cup. Stir everything until coated.The last step is to mix in the red pepper and spinach and toss gently. You don’t want the spinach to get overly saturated or squished, so that’s why we add it last. It makes the pasta salad look fresh and it adds a nice subtle crunch. Season with a little salt and ground black pepper. This pasta salad does not need to be ultra chilled, in fact it tastes best when it’s room temperature, or just slightly cool!Cover and RUN off to your event knowing that you’re pasta salad is going to be a hit! Don’t forget to bring a large serving spoon! Optional: Mix in 1/2 cup of good quality shredded parmesan. Author: BoredMom Filed Under: Food, Recipe Tags: Backpain, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an |
June 9, 2020Lemon Blueberry Quickbread Loaf RecipeThis quickbread loaf mixes up quickly and the lemon is such a delicious tangy sweet addition to blueberries. This is a great way to use up blueberries that may not be firm anymore! Waste not! You Will Need:1-1/2 cups flour1 tsp baking powder3/4 cup sugar or stevia replacement2 eggs1 cup of blueberries1/3 cup of canola oiljuice from 2 small lemons or one very large lemon1 tablespoon of lemon zest1 pinch of saltHow To Prepare:Preheat oven to 350 degrees.Mix the dry ingredients in one bowl and mix the wet ingredients including fruit and zest in another bowl.Combine the dry and wet mixes together until lightly covered. Do not over mix or this loaf will be heavy!Scoop batter into a greased loaf pan.Bake for 55 minutes – or until inserted toothpick comes out clean. Author: BoredMom Filed Under: Food, Recipe Tags: Blueberry, lemon, quickbread Related PostsSeptember 16, 2018Lilikoi (Passionfruit) Quick Bread RecipeI first enjoyed lilikoi also known as passionfruit when my family and I stayed on the tiny island of Rarotonga for a summer. There was a passionfruit vine outside our ‘hut and my young daughter would go out daily and shake the vine to see […]Food, Recipe - by BoredMom January 5, 2021Apple Pecan Bread RecipeThis apple pecan quick bread recipe is so delicious, that you may have fans waiting by the oven impatiently waiting for it to come out! You can use any type of apples, but I find that if you like a tart apple pie taste, then […]Food, Recipe - by BoredMom Parsley Onion Potato Zucchini BakeNo Brainer Pasta Salad |
June 1, 2020Parsley Onion Potato Zucchini BakeWe get a weekly vegetable box, and it always seems like the ‘hearty’ vegetables are what’s left at the end of the week. If you find yourself with extra zucchini and russet potatoes, this is a delicious way to use them up! I used a LOT of fresh parsley in this recipe. Parsley is often overlooked as an ingredient, and when sauteed with onion and garlic, it becomes a wonderful flavoring herb for this dish. You Will Need:large glass baking dish7-8 potatoes (small) possibly less if you have large potatoes1 large zucchini1 cup of chopped fresh parsley (flat leaf preferred)1 cup spinach leaves1 large onion diced2 garlic cloves dicedsalt2 tablespoons olive oil1-1/2 cups of shredded parmesan cheese (do not use the powdered stuff!)optional: red pepper flakes1/2 cup + milkHow to Prepare: Peel & slice potatoes into 1/4″ slices. Parboil russet potatoes for 5 minutes.Slice 1 zucchini in long (not rounds!) thin strips about 1/4″ thick.Saute onion in olive oil for several minutes. Add in chopped parsley, green onions, garlic, red pepper flakes (optional) and salt. Soften until parsley is wilted.In a greased baking dish, make two layers of potato rounds.Cover with slices of zucchini and then top with a thin layer of the parsley onion mixture. Sprinkle parmesan cheese. Place a thin layer of spinach leaves across the dish.Repeat layering process one more time. The top layer will be potato rounds. Top with parmesan cheese.Pour in 1/2 up milk across the entire casserole. It should fill in between the rounds and crevices. The intent is not to fill the dish with too much liquid. The milk will help steam the entire bake as it’s cooking.Cover with foil and bake for 40 minutes. Remove foil and bake for another 12 minutes until the top potatoes are crispy and browned. Author: BoredMom Filed Under: Food, Recipe Tags: parsley, Potato, zucchini Sunflower Seed Bread – Bread Machine RecipeLemon Blueberry Quickbread Loaf Recipe |
May 28, 2020Sunflower Seed Bread – Bread Machine RecipeI’ve been doing a LOT of baking during the pandemic, and after hand tossing pizza dough and kneading dough for olive loaves, I have come full circle to appreaciate my good ol’ bread maker!This recipe is fairly goof-proof and is a nice weight for sandwich bread. Not to heavy, not too light. I have a Cuisinart Bread Maker, and here’s what I do for the perfect loaf with a little sunflower crunch and herb flavor.You Will Need:Bread Maker3 cups flour1/2 cup wheat germ1/3 cup raw sunflower seeds2 tablespoons good olive oil1 packet dry active yeast1 tsp sugar1 tsp salt1 tsp oreganoIn the bread machine ‘bucket’, add in 1-1/2 cups of warm water + 1 packet of dry active yeast + 1 tsp of sugar. Let it foam up for about 10 minutes.Now add in 3 cups of flour, 1 tsp of salt (preferably herb salt), 1/2 cup wheat germ, 1 tsp of oregano, 2 tablespoons good olive oil and 1/3 cup raw sunflower seeds.Press the 2 pound Rapid Bread option.Let the machine do it’s magic! This bread is really great with fresh herbs, so if you have some on hand, toss them in! Feel free to adjust the sugar/salt ratio as well. I don’t like my bread to be too salty or too sweet, so this combo works for me – but you do you!I remove the baked loaf from the container, the minute it’s done to let the crust cool and get crunchy. Author: BoredMom Filed Under: Food, Recipe Sunchokes: The Most Painful VegetableParsley Onion Potato Zucchini Bake |
May 24, 2020Sunchokes: The Most Painful VegetableI’m known for grabbing unusual produce and making it for dinner. Just last week I spied a large display of Sunchokes, also known as Jerusalem Artichokes. I thought to myself, “Hey, I like artichokes and these look so fresh! Let me get some!”I pulled out my phone in the store and did a quick search on ‘Sunchokes nutritional content’. High in potassium and iron, and only 100 calories for a cup full.You know what search terms I did NOT put into Google?Sunchokes GI PainSunchokes Explosive GasSunchokes Vegetable Spawn of SatanI scrubbed the sunchokes clean and decided that since the skin was so light and pale, I’d just leave it on and bake it. Sliced thin, rubbed in olive oil with rosemary and salt, I baked the slices for 45 minutes at 325 degrees.I pulled out the hot tray and started to nibble on them. Look how pretty! So delicious! In fact, they were so good, I polished about five large sunchokes, a little under 2 cups sliced. About 30 minutes later, my stomach started to feel a little funny. I felt as if I had just polished off three plates of food at a buffet. The feeling of being super full started to migrate to uncomfortable and sharply painful.After about ten minutes of more detailed searches on Google, I realized I was completely doomed. Sunchokes are also nicknamed Fartichokes. Sunchokes are also totally fakers – they aren’t even artichokes! Grown locally, God knows WHY, Sunchokes are a species of sunflower native to eastern North America.Here’s where the devil is in the details. Sunchokes contain inulin, which is an indigestible fructan fiber to humans. While some tout inulin as a pre-biotic, as it feeds and breeds the good bacteria in your intestines, the side effect of making a ridiculous amount of gas makes it not worth it. Some people are able to digest sunchokes better than others, however, I do not possess a small intestine made of stainless steel. I can eat beans and brussels like a champ, but the destructive Sunchokes are not ever going to be considered food again. There is a theory about where sunchokes are grown, time of the year picked, etc. that would affect the inulin level. It’s. Not. Worth. It.My family finally came home and found me buckled over in pain. I told them about what had transpired since they had left, and they just laughed at me. Oh, Mom, always eating weird stuff.As I was lying on the sofa, I watched my stomach distend outward like in an alien horror movie. My husband said, “You look pregnant!” My daughter |
May 22, 2020My Favorite Granola RecipeI love making homemade granola because it makes my home smell amazing and truthfully it just tastes better than anything I can buy in the store! Store granolas can often be hard and loaded with sugar. My granola used 1/2 cup of honey, but on 4-5 cups of oats, so you get a LOT of granola for the honey use! It’s not overly sweet, but is fragrant and delicious with hints of vanilla and cinnamon with almonds providing a healthy crunch.You will need:4-5 cups of rolled oats1/2 cup honey3/4 cup shredded coconut1/2 cup of coconut oil1 tsp vanilla2 tablespoons chia seeds1 cup raw whole almonds, chopped1/2 cup raw sunflower seeds (optional)1/2 tablespoon cinnamonpinch of salt How To Prepare:Preheat oven to 300 degrees.In a large bowl, add oats, nuts, chia seeds, In another bowl, melt coconut and add warm honey. Mix. Add vanilla and mix again.Add wet ingredients to dry and mix in a pinch of salt with the cinnamon. Oats should all be lightly coated.Spread oats out on parchment paper on a baking tray. Bake for 20 minutes.Let oats cool and then enjoy immediately, or store in an airtight container to enjoy later. Serve with Greek yogurt and fruit! Author: BoredMom Filed Under: Food, Recipe A Beginner’s Guide to Spiritual EatingSunchokes: The Most Painful Vegetable |
May 5, 2020A Beginner’s Guide to Spiritual EatingSpirituality is a term that is difficult to define. It means something different for each of us. Generally, it means thinking about something bigger than ourselves, focusing less on material things and more on the human spirit. It might mean meditating or getting in touch with a psychic, like those on the medium chat website. But what has this got to do with your diet? There’s a great connection between spirituality and food. We eat to fuel and sustain ourselves, but we also eat to celebrate an occasion or connect with others. At times, we might refrain from eating at all. So, how can you eat more spiritually? Practice mindful eating Mindfulness means acknowledging and managing your emotions and physical sensations. So, mindful eating isn’t a diet. It means truly experiencing your food and choosing food that truly nourishes your body. No two people will practice mindful eating in the same way. It is entirely about what your body needs and how it responds to certain foods. Practicing mindful eating can be hugely beneficial in allowing yourself to truly realize when you are full, and can reduce psychological distress such as depression or eating disorders. Not sure where to start? First, try slowing down, eating away from the TV and thinking about the way your body feels when you’re eating. The time to stop is when you are full. A plant-based dietSpirituality and veganism go hand in hand. This is because veganism encourages an understanding of every living thing. Spiritualism encourages a togetherness of the world and considering how best not to harm our planet. Not only is a vegan diet kind to animals, but it’s better for the environment, too. So, if you want to become more spiritual in your eating habits, why not try a plant-based diet? There are many delicious recipes to try that avoid meat, fish and dairy. From vegan brownies to flavorsome curries, a plant-based diet can provide all the nutrients you need, while still being totally delicious. You are what you eat may be a cliché, but it’s more realistic than you might think. The emotional message of foodSpiritual people believe that food and emotions are highly connected. Our food cravings are often based around what we’re feeling. For example, if we’re feeling sad or depressed, we may turn to an unhealthy meal to make us feel better. Being tired or low might make us want caffeine or sugar. Food can provide a huge comfort in times of trouble. So, to eat spiritually means to understand the emotional needs beneath our cravings. Instead of reaching for a thick, gooey chocolate pudding, what might we be feeling to make us have this desire? And is there a way of satisfying that feeling without using food? By listening to your emotions, you will be able to deal with them properly. This doesn’t mean not enjoying what you’re eating, but simply allowing yourself to consider |
April 13, 2020Chipotle (Adobo) Bean Dip RecipeI haven’t been able to get hummus for WEEKS during this pandemic, so I’ve resorted to making my own bean dip with some pantry staples. Here’s a combo using garbanzos, white beans and adobo chili that that is delish and easy. Feel free to use only garbanzos or only white beans depending on your bean stock!You Will need1 Can Garbanzos (drained and rinsed)1 Can White Beans (drained and rinsed)1 Chipotle Adobo chili & 1 tablespoon Adobo chili sauce2 cloves garlicpinch of salt1 tablespoon lemon juice (add more if too dry)fresh cilantro (2 tablespoons) – if you have it on hand!How to PrepareMix all ingredients in a food processor and blend until smooth and creamy.Serve with chips, crackers and crisp vegetables.Author: BoredMom Filed Under: Food, Recipe Tags: adobo, Beans, Chili Related PostsJanuary 2, 2018Chili Lime Alaska Salmon in a Pressure CookerThis post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. There are two things that probably happened to you over the Holidays. You either got a pressure cooker as […]Food, Healthy, Instant Pot, Recipe - by BoredMom March 18, 2020Beans From Scratch, It Ain’t No ThingIf you eat beans from a can, you’re doing it wrong. So wrong. Making beans from scratch (soak and Instant Pot) not only taste better, but it’s super cost-effective and dried beans have a very long shelf life. A bag of beans for about a […]Food, Instant Pot - by BoredMom Gluten-Free Greek Quinoa Salad RecipeA Beginner’s Guide to Spiritual Eating |
April 8, 2020Gluten-Free Greek Quinoa Salad RecipeThis is a twist of traditional tabouleh, but instead of using cracked wheat, I used couscous to make it gluten free. This recipe is part of my pandemic pantry meals collection, whereby I’m using what I have in my fridge – and may not have everything, but it still comes out delish! Want to add even more plant-protein power to this dish? Add in some garbano beans!You Will Need:4-5 cups of cooked quinoa1/2 cup chopped fresh mintjuice from 2 lemon2 tablespoons good olive oil2 peeled and diced cucumbers3/4 cup of feta cheese1/2-3/4 cup of parsley (if you have it! I did not!)2 medium tomatoes, diced1 small red onion, dicedhealthy pinch of saltkalamata olives (optional)How to Prepare:Cook quinoa in a rice cooker or pot. I add in a little vegetable oil so it stays plump after cooking.Cool quinoa and mix in with all of the diced vegetables, cheese, lemon, olive oil and mint/parsley. Add in salt after you have mixed in all of the ingredients. Taste, add salt & adjust.This dish is best served slightly chilled or room temperature.Author: BoredMom Filed Under: Food, Recipe Tags: glutenfree, greek, quinoa Related PostsAugust 11, 2020Teriyaki Tofu Quinoa BowlI make a big batch of quinoa every week in my rice cooker, so I have it ready to go for various different meal options. A tasty way to top quinoa is with lightly fried tofu slabs, fresh vegetables drizzled with a good quality Teriyaki […]Food, Recipe - by BoredMom July 25, 2020Roasted Tomato & Spinach Quinoa with Lemon Garlicky DressingIf you’re lucky enough to overloaded with cherry tomatoes, may you find the time to slow roast them at a low temp on a pan with olive oil and herb salt! I also threw in several whole garlic cloves to slow roast and made a […]Food, Recipe - by BoredMom Stuffed Breakfast Potatoes RecipeChipotle (Adobo) Bean Dip Recipe |
April 4, 2020Stuffed Breakfast Potatoes RecipeThese twice baked (cooked) potatoes are filled with eggs, cheese and green chiles. They do take some time to prepare, but you can make a big batch and then reheat or keep warm – perfect for family brunches (since we’re all on lockdown, I guess we have time for LOTS of family brunches?)You can bake your potatoes in the oven, but I used my Instant Pot because the texture is moister (ew, I hate that word!) so it’s easier to scoop out potato filling before restuffing.You Will Need:6-7 russett potatoes3 eggs1 cup of shredded cheese (your choice)4 oz of diced green chilies1/2 tsp of salt How to Prepare:Instant Pot MethodClean and stab each potato about 8-10 times (mini-stabs lol).Place 6-7 potatoes in the Instant Pot with 2 cups of water.Cook on HIGH for 14 minutes. You can let it de-pressure on it’s own (about 20 minutes), or manually do it after cooking. I am impatient, so I manually did it.When the potatoes are cool enough to handle, but still warm, cut out the top and scoop out some potato. Make sure to keep the integrity of the potato ‘vessel’ in tact. If you scoop out too much, it make crack on the sides.In a mixing bowl, add 3 eggs, 1 cup of cheese, salt and 4 oz of diced green chilies. Add in the potato and mix well until well incorporated.Preheat oven to 400 degreesFill each potato with the egg cheese mixture and fill up high!You can sprinkle with a little more cheese (like parmesan) or just pop them into the oven as is and upright for 28 minutes to bake.When they come out, they are ready to eat! Delicious with chunky salsa. Or, cover and serve in a chafing dish if you’re doing brunch! You can put out other topping to dress these up like sourcream, chives, etc. Author: BoredMom Filed Under: Food, Instant Pot, Recipe Tags: potatoes Related PostsAugust 4, 2020Pickle Jar Potato SaladI recently had some spicy bread & butter pickles that were OUT OF THIS WORLD. When all of the pickles were gone, I strugged with throwing the jar away. I actually left it in my refrigerator for a few days so I could think of […]Food, Recipe - by BoredMom February 22, 2020Vegan Scalloped PotatoesIs it possible to make cheese-free scalloped potatoes? That’s what I set out to discover! Full disclosure: I like cheese, but my daughter is not doing well with lactose lately, so I’m modifying recipes to see what I can cut out.Food, Recipe - by BoredMom Sorrel |
April 2, 2020Sorrel and Spring Onion Rustic TartSpring is already starting to burst forth at local farmer’s market, so this Tart is the perfect seasonal appetizer to prepare for your first ‘outdoor’ gathering of the season!Serves: 8 peopleCalories per serving: 204Available at markets in early spring, sorrel is slightly tart and a little lemony. Fontina is a soft cheese, so freeze for about 30 minutes before grating.(vegetarian)You will Need:1 cup (4 ounces) whole-wheat flour½ cup (2¼ ounces) all-purpose flour¾ teaspoon salt, divided4 tablespoons cold unsalted butter (cut into small pieces)¼ cup ice water1 egg yolk4 fresh thyme sprigs2 tablespoons olive oil1 cup finely chopped spring or green onions (about 2 bunches)1 medium leek (thinly sliced and rinsed)⅛ teaspoon freshly ground black pepper¼ cup plus 3 tablespoonschopped sorrel (or flat-leaf parsley), divided4 ounces fontina cheese(grated)DirectionsWhirl flours and ¼ teaspoon salt in a food processor until mixed. Add butter pieces. Pulse until butter forms pea-size pieces. Add water and egg yolk; pulse to form a dough. Turn dough out onto a lightly floured surface, and knead gently several times, adding a little more water if needed. Form dough into a ball and flatten into a disk. Wrap in plastic, and refrigerate for at least 20 minutes.Remove leaves from thyme sprigs. In a skillet, warm olive oil. Add thyme leaves, onions and leek, and cook over medium-low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat. Season with pepper and ½ teaspoon salt. Let cool a bit, and then stir in ¼ cup sorrel.Preheat oven to 425°. Place dough between two parchment papers. Roll into a rough 12- to 13-inch circle about ¼-inch thick. Remove top parchment. Place dough with bottom parchment onto a baking sheet. Spread cheese onto pastry, leaving a 2-inch border. Spread onion mixture on top. Fold border up.Bake tart for 15 minutes. Reduce oven heat to 350°, and bake until crust is golden, about 20–25 minutes. Just before serving, top tart with remaining 3 tablespoons sorrel.PER SERVING: 204 cal, 12g fat (5g mono, 1g poly, 6g sat), 46mg chol, 280mg sodium, 20g carb (3g fiber, 1g sugars), 6g proteinBy Amy Palanjian + Republished with permission by Delicious Living & The New Hope Blogger NetworkAuthor: BoredMom Filed Under: Food |
March 27, 2020Roasted Cranberry SuperFood Salad This hearty superfood Roasted Cranberry salad is packed with nutrition and is a great healthy choice for dinnertime! The tart cranberries, packed with Vitamin C, are a perfect match for the roasted sweet potatoes and cauliflower. You may use any grain in this sweet & savory salad, but I chose a wild rice mixture as it’s gluten-free and adds a nice chewiness texture to the vegetables. Fresh spinach greens are tossed in at the end which provide a good serving of magnesium and folate.Did you know you can get fresh frozen cranberries year round? Cape Cod Select’s premium frozen cranberries offer a big serving of immune boosting Vitamin C, as one cup of raw berries offer 25% of your daily nutritional requirement . No wonder cranberries are known as “America’s Original Superfruit!” You Will Need:1-1/2 Cups Raw Frozen Cranberries1 Sweet Potato, Diced1 Head Cauliflower, Chopped3 Cups Raw Spinach2 Tablespoons Olive Oil1/4 Cup Slivered Almonds or PecansDressing3 Tablespoons Balsamic Vinegar2 Tablespoons Olive Oil2 Teaspoons HoneyPinch of Salt4 Cups Cooked Wild Rice Mix (or use any grain like barley, cous cous, farro)How To PrepareCook rice and set aside.Dice sweet potato and chop cauliflower. Toss with olive oil in a bowl and spread out on a baking sheet.Bake at 400 degrees for 15 minutes. Pull out the baking sheet and gently mix in the raw frozen cranberries while turnover over vegetables.Bake for another 15 minutes.Take pan out and let it cool for 15 minutes.Gently toss raw spinach and warm vegetable mixutre with the rice in a large bowl. Drizzle dressing over salad and toss a few more times to incorporate.The heat from the rice and vegetables will slightly wilt and soften the spinach leaves, which you want. Top with slivered almonds or pecans, serve and enjoy!This recipe is a contest submission entry for the Cape Cod Select Recipe Challenge. Find them in a store near you: http://www.capecodselect.com/store-locator/Follow Cape Cod Select Cranberries on Facebook here.Facebook: https://www.facebook.com/capecodselectTwitter: https://twitter.com/CapeCodSelectInstagram: https://www.instagram.com/capecodselect/Pinterest: https://www.pinterest.com/capecodselect/#FrozenCranberries #YearOfTheCranberry #CapeCodSelect #SelectTheBestAuthor: BoredMom Filed Under: Food, Recipe Tags: Craberries Pantry Meals: Quinoa Broccoli BakeSorrel and Spring Onion Rustic Tart |
March 23, 2020Pantry Meals: Quinoa Broccoli BakeIf you bought quinoa for the ‘pandemic shutdown’ and you’re still staring at it in your pantry, here’s a recipe that you’ll family will love!Creamy, cheesy, satisfying, high in fiber and best of all is that you can use your rice cooker to prepare the quinoa as a short cut. This recipe makes a giant deep casserole dish (18″ x 10″) full of food that you can share with other family members, safely. Remember, 132 degrees kills the coronavirus, so reheating is always a great idea.You Will Need:2 cups of quinoa – cover with water in rice cooker so there is an equal amount of quinoa to water. Add in 1 tablespoon of water & general seasoning like Mrs. Dash.18 oz of broccoli (you can use frozen broccoli, frozen spinach or frozen brussel spouts, but make sure to squeeze out the extra water first)2 cups of cheese – I used one cup of mozarella and one cup of cheddar, but you can use what you have on hand1/2 cup of cheese (any) to sprinkle on top1 yellow onion, diced1 cup mushrooms, diced (leave out if you don’t have mushrooms)1/4 cup flour or gluten-free flour4 tablespoons butter1-1/2 cups milksalt & pepperHow to Prepare:Cook quinoa in rice maker. Let cook, but add more water if it gets too dry (keep fluffy)Boil water and cook broccoli for about 3 minutes and drain, set aside.In a saute’ pan, cook onion and mushrooms in 1 tablespoon any oil until soft, set aside.Now you’ll create a roux as a creamy base for this bake. In a large saute’ pan add butter to melt on medium to low heat. Then slowly add flour and stir until incorporated (will be like a paste)Slowly stir in milk and whisk until paste blends into milk and makes a roux sauce. Turn off heat.Add cheese and mix lightly just to incorporate.In a very large mixing bowl, add quinoa, broccoli, onions, mushrooms and mix well. Add pinch of salt and pepper.Stir in the cheese roux mixture until everything is coated.Grease your large baking dish with oil or butter, and add the quinoa mixture to the bowl. Sprinkle with additional 1/4 cup of cheese if desired – and add a litttle panko crumbs on top if you have them!Cover with foil and bake for 25 minutes at 375 degrees. Uncover and bake for another 15 minutes. Author: BoredMom Filed Under: Food, Pantry, Recipe Tags: qunoa Roasted Fennel & Potato Salad with PeasRoasted Cranberry SuperFood Salad |
March 18, 2020Roasted Fennel & Potato Salad with PeasFennel seems to pop up everywhere in the Springtime. It’s an easy to grow fluffy green plant with a slightly licorice taste in both the greenery and the white bulbs at the base. If the fennel plant is large, simply chop off a few bulbs at the base and leave the rest to continue growing.I was fortunate enough to get some bulbs from a friend at her garden, but fennel bulbs are also available at your local grocery store.After washing the bulbs, I chopped off the very bottom of the bulbs as they are harder and tough. I then thinly sliced the rest of the bulbs to roast with some baby potatoes. This is a great ‘make ahead’ salad that you can do earlier in the day, as it holds up great in the fridge and you can toss all the final ingredients together when you’re ready to serve.You Will Need:4-5 medium sized fennel bulbs, thinly sliced1 pound of baby potatoes, washed and cut in halfsaltolive oil1 cup of frozen peas2 cups of fresh spinach leavesDressing:2 tablespoons olive oil2 tablespoons white wine vinegar1 tablespoon dijon mustard1 tablespoon lemon juicesaltHow to Prepare:Turn oven to 400 degrees.Toss the potatoes with a little olive oil and salt and place on a cookie sheet. Bake for 12 minutes at 400 degrees.Then toss fennel with olive oil and add to the potatoes on the cookie sheet and bake for another 15 minutes.Let roasted vegetables cool.Toss with 1 cup of frozen peas and set aside, covered in the fridge, until you are ready to finish the salad preparation.When ready to serve, mix the salad dressing ingredients together in a bowl. Toss dressing with the potato fennel mixture and stir in about 2 cups of fresh spinach leaves.Serve and enjoy!Author: BoredMom Filed Under: Food, Recipe Beans From Scratch, It Ain’t No ThingPantry Meals: Quinoa Broccoli Bake |
March 18, 2020Beans From Scratch, It Ain’t No ThingIf you eat beans from a can, you’re doing it wrong. So wrong. Making beans from scratch (soak and Instant Pot) not only taste better, but it’s super cost-effective and dried beans have a very long shelf life. A bag of beans for about a buck will yield several cans worth!Traditional Beans Method – Dry Beans + Soak OvernightI often hear my friends say they would like to make beans from scratch, but it’s so time-consuming. No, it’s really not! Just like you make your child breakfast, or let the dog out to pee, making beans can also be part of that routine, except if you forget to do it, no one will starve or pee on your floor.The two easiest times to start your beans are morning and evening. If you work or have to leave in the morning, take the beans and soak them in a huge pot during the day. 6 hours should be the minimum. Cover the beans with water and then an extra inch over the bean line for good measure. I cover the pot with a clean dish cloth, but you can put a lid on it as well. By the time you return in the late afternoon or early evening, rinse the swollen beans once and then refill the pot with water, again adding water one inch over the soaked beans. Put on a low simmer heat, cover with lid and let it roll for a couple of hours. I throw in a mixture of spices depending on what I’m in the mood for (bay, oregano, fresh garlic, salt), but I won’t get into that too much here as you are the boss when it comes to flavoring. Add water when needed, but at a low simmer you don’t have to stress out about it.The morning soak routine means that I’ll have fresh hot beans for my dinner with very low effort. Great for Taco Tuesday at my house, taco salads, or just an easy bean chili soup on a cold gray day.The instructions on the bag of beans say to soak beans overnight. I guess this makes sense because you’re sleeping and the beans are soaking, which means they will be ready to cook in the morning. Not a fan of this written note, however. To me this means I have nothing going on in the morning, except to make beans. You know what fellow Bean Makers, I am busy and actually have stuff to do. Even if I don’t have anything exciting going on, I’m a little insulted that you are insinuating I have nothing better to do. Oh, but homemade beans are so good. Ok, maybe I do have time. I do the overnight soak method for mornings that I am home (maybe a weekend), or when I have to pay bills. I’m grounded anyway paying phone, electric, insurance, water, gas, etc. etc. (barf), so it’s |
March 17, 2020Lemony Spring Lentil + Chard SoupPantry Series: Soups that are easy to make with staples on hand like dried lentils and onions.This lentil and rainbow chard soup with freshly squeezed lemon juice is incredibly easy to make! It’s also very healthy as the lentils provide an expensive source of high-quality protein, and the fresh lemon and chard are high in vitamin C. A cup of Swiss chard provides 44 percent of the daily allowance of vitamin A and 18 percent of the recommended amount of vitamin C. This recipe also uses fresh (uncooked) lemon juice, and just one lemon packs over 30mg of Vitamin C. This tasty lentil soup is no fuss, and will be ready to eat within an hour!You will need:1 bag of green lentils1 yellow onion1 head of rainbow chard4 cloves of garlic1/4 teaspoon black pepper1/4 teaspoon red pepper flakes1 box of organic vegetable broth2 tablespoons of olive oil 2 lemons (juiced) How to Prepare:Rinse the lentils and put them in a medium size stock pot with the box of vegetable broth and olive oil. Add the black pepper and red pepper flakes. Bring to a boil and the reduce heat to low heat for 25 minutes.Dice the onion and garlic and add to the soup.Wash the rainbow chard and cut up into small pieces. Make sure to cut out the big stem in the middle – you just want the tender greens in the soup. Add to the soup.Simmer on low for another 10 minutes. Add more water if you think the soup is getting too thick. It should be a soup, not a stew!Before serving, add the fresh lemon juice to the soup to maintain its Vitamin C goodness! If it’s added to early, then it will cook down and not be as flavorful.Serve with a lemon slice garnish or some shaved Parmesan cheese.Print YumLemony Spring Lentil + Chard SoupIngredients1 bag of green lentils1 yellow onion1 head of rainbow chard4 cloves of garlic1/4 teaspoon black pepper1/4 teaspoon red pepper flakes1 box of organic vegetable broth2 tablespoons of olive oil 2 lemons (juiced) InstructionsHow to Prepare:Rinse the lentils and put them in a medium size stock pot with the box of vegetable broth and olive oil. Add the black pepper and red pepper flakes. Bring to a boil and the reduce heat to low heat for 25 minutes.Dice the onion and garlic and add to the soup.Wash the rainbow chard and cut up into small pieces. Make sure to cut out the big stem in the middle - you just want the tender greens in the soup. Add to the soup.chard lentil soupSimmer on low for another 10 minutes. Add more water if you think the soup is getting too thick. It should |
March 12, 2020CocoaVia™ Morning Oats: Why Flavanals Matter This is a sponsored post for Review Wire Media on behalf of CocoaVia. Last summer, my Mom had a consultation at the Mayo Clinic and within hours of her visit, she was checked into the hospital and scheduled for an emergency heart valve replacement. I flew out to see her, as it was truly touch and go. Mom struggled for breath, as congestive heart failure causes the lungs to ‘flood’ with fluid. She stoically reflected that she should have made better lifestyle choices in life. Her food choices were due to convenience, not nutritional value and exercise was a chore, not an enjoyment. I’ve led a healthy lifestyle, but seeing her there desperate for a second chance, made me realize that EVERY DAY we have a chance to do better and improve our heart health. Thankfully Mom was given that second chance with a successful surgery and is now feeling great. She’s also making better food choices, like having oatmeal for breakfast instead of a daily pastry (or two). In the continuation of celebrating Heart Health Month, I’m featuring products and recipes that support cardiovascular function and healthy blood pressure. My new fav is CocoaVia – a plant-based supplement that has been clinically proven to improve heart and brain health by increasing blood flow and helping deliver oxygen &nuttients throughout the body. It’s also ingredibly easy to add to beverages or food, so we’ve been enhancing our oatmeal breakfasts with CocoaVia powdered mix packets. My husband and I have noticed an improvement in our energy levels when doing our daily ‘hill routine’.The cocoa flavanols in CocoaVia ™ supplement have been shown to promote healthy blood flow – ensuring that vital organs like your heart and brain remains nourished and can perform at their best, every single day. Scientific studies have shown that cocoa flavanols increase nitric oxide levels in your body. Why do we care? Because nitric oxide is a super-molecule that helps relax arterial walls, supporting healthy blood pressure and helping your heart pump oxygen- and nutrient-rich blood throughout your body. That’s how cocoa flavanols, the powerful plant-based nutrient in CocoaVia™, are able to keep your body nourished and performing at its best.. High-flavanol cocoa extract is the key ingredient in CocoaVia, and thanks to the Cocoapro® process, these supplements contain the highest level of cocoa flavanols per serving available today. CocoaVia ™ uses the freshest cocoa beans possible to make this extract and gently processes the beans to preserve their valuable flavanols and guarantee the highest quality possible. In fact, CocoaVia ™ is one of the few companies that can actually trace their beans back to the Indonesian farmers who grow the cocoa. I love accountability!Scientific studies have shown that cocoa flavanols increase nitric oxide levels in your body |
March 1, 2020Daytripping at a San Diego MonasteryTwo weeks ago, my husband and I went to a Monster Truck event – which was fun and I’m enjoying getting out of my bubble as often as possible. This weekend we decided to ventured out to Dulzura, CA (about 30 miles outside of San Diego) to visit the Madre Grande Monastery. If this Coronavirus thing gets out of control, it would be an excellent place to bug out, man… ️I initially found out about the Monstery from a Facebook ad for a Olive Bread making class. I didn’t hesitate to purchase tickets – what better place to be on a weekend, than inland San Diego during Spring time when the hills are green, weather still cool and hey – we were going to learn how to make bread!I’ve always made breads using yeast, so I was excited to see how bread is made using a starter.Beryl taught us how to make olive bread with her beloved 8 year old a starter from the La Brea Bread company recipe. She even gifted me some, so I feel like a foster parent right now – and am a little anxious to try my own baking project with her starter, and hopefully continue to feed and grow it!After the bread was mixed up, we went hiking in the beautiful green rocky hills. Wild purple lilac was bursting everywhere! Upon our return, we ate a delicious freshly grilled vegetarian meal and then planted some olive trees with a blessing.The Monks are….hippies. They don’t preach one particular religion, but the rotating stewards of this gorgeous piece of land all follow a positive path to spiritual fulfillment. This is an Order for healers, teachers, and beings with a deep connection and reverence for Nature. Their love for the land and environment is so pure and I respect their way of life, and I must admit I left feeling a bit envious.The visit and landscape was super peaceful – except the bordering ranch had a gun range & the gunshots would echo around the hillsides. It almost sounded like a perpetual avanlanche, so I kept eyeing the giant boulders up on the hill. However, the boulders just sat…solid, like they have for thousands of years.The Madre Grande Monastery will be offering more events – making a rock pizza oven, classes on plants, camping, etc. Check out their website for their upcoming offerings. TIP: The 2.5 mile dirt road up the hill is not for the faint of heart. I recommend driving an SUV or truck (preferably a Monster Truck) – Wow, I’ve come full circle!Another successful Mix It Up SaturdayAuthor: BoredMom Filed Under: Creative Living, Education, Food, Travel Vegan Scalloped PotatoesCocoaVia™ Morning Oats: Why Flavanals Matter |
February 22, 2020Vegan Scalloped PotatoesIs it possible to make cheese-free scalloped potatoes? That’s what I set out to discover! Full disclosure: I like cheese, but my daughter is not doing well with lactose lately, so I’m modifying recipes to see what I can cut out.Instead of using cheese, I subbed out with fortified nutritional yeast flakes by Now Foods, panko with oat milk to create a creamy tangy cheese-like sauce. Next time I would add some soy bacon bits to my sauce to give it some smokiness. Bonus – Nutritional Yeast is a great source of Vitamin B! You could any milk/plant-based milk for this recipe & skip the cheese as well.You Will Need:5 medium sized red or white potatoes, washed and sliced thin (less than 1/4″ if possible)1 -1/2 cup of non-sweetened plant-based milk3/4 cup nutritional yeast (1/2 and 1/4 cups used)1 -2 tsp cornstarch1/2 cup panko crumbs1 tsp of nutmeg1 tsp salt1 tsp pepper1 1/2 tablespoon olive oiloptional: soy bacon bitsHow to Prepare:In a bowl, toss 1/4 cup of the nutritional yeast, panko, 1 tablespoons olive oil and potatoes in a bowl until everything is well coated. Optional: mix in 1/4 up of soy bacon bits.Layout potatoes in a greased shallow glass pan or baking dish.In a saute’ pan, slowly heat 1/2 tablespoon olive oil, plant-based milk and 1/2 cup of the nutritional yeast. Mix in corn starch until sauce starts to thicken a bit. When mixture is bubbly and thickens, pull from heat and pour over the potatoes in the baking dish.Bake for 40 minutes uncovered at 400 degrees.Serve and enjoy! We like serving these tangy potatoes with hot sauce such as Tabasco.Pin this recipe!Author: BoredMom Filed Under: Food, Recipe Tags: potatoes, vegan Related PostsApril 5, 2023Mango Teriyaki Tofu Bowls with Nasoya’s TofuBakedI love making healthy dinners that take less than 30 minutes but don’t skimp on flavor. This fresh mango tofu bowl is very easy to make, especially because I use Plantspired TofuBaked which is made using Nasoya’s signature Super Firm Tofu, pre-marinated and baked to […]Food, Recipe - by BoredMom June 3, 2022Spiced lentil soup with Karoun LabneRed lentils are unique in that they cook a bit faster than regular brown or green lentils and offer up a creamier texture. Lentils are one of my favorite legumes as they are low in calories, rich in iron and folate and an excellent source […]Food, Recipe - |
February 19, 2020Simple Zucchini FrittersZucchini Fritters are not only super easy to make, but they get a big *Oohh Ahhh* response. I’m already seeing zucchini plants starting to sprawl out around my neighborhood, which only means we’ll all be up to our eyeballs in the green vege soon!Mix the ingredients together in minutes and fry them up when ready to serve.Zucchini Fritters Recipe – Makes 5 large frittersYou Will Need:2 grated zucchinistwo eggs1/4 c diced green onions2 tablespoons good parmesan1/2 c. flour of your choicesalt, red pepper flakes & lots of black pepper2-3 tablespoons of canola or corn oilHow To Prepare:Mix all of the ingredients together in a bowl until well incorporated.Heat canola oil in a medium size pan and lightly fry on each side for 3-4 minutes.Serve with avocado, sour cream and salsa – or whatever else sounds delicious to you!Pin this recipe!Author: BoredMom Filed Under: Food, Recipe Heart Healthy Vegetarian Tamale PieVegan Scalloped Potatoes |
February 6, 2020Heart Healthy Vegetarian Tamale PieFebruary is Heart Health Month, so my family and I are enjoying lightened up recipes of traditional classics. Heart disease causes 1 in every 4 deaths in the United States, so I’m constantly tweaking my recipes to make them heart healthy, but without sacrificing flavor. One of our most favorite comfort foods is Tamale Pie. The slightly sweet cornbread baked on top of this spicy bean casserole is a favorite on chilly evenings! To make this tamale pie a bit ‘extra’ I put out low-fat toppings so my family and friends can customize their tamale pie to their liking.To lighten up my recipe, I swapped butter in the cornbread recipe with Mazola Corn Oil, reduced the cheese and used vegetarian soy crumbles versus meat.In addition to swapping out the butter in the cornbread, I also used Mazola Corn Oil to saute my onions and bean mixture, and I also used it to grease my casserole dish.The 2015-2020 Dietary Guidelines for Americans no longer emphasize a “low-fat” diet, but rather choosing quality, “good” fats. This includes replacing saturated fats that are known to contribute to heart disease with unsaturated fats, especially polyunsaturated fats, like those in Mazola Corn Oil. And, according to the USDA, corn oil has more than five times the amount of polyunsaturated fats compared to olive oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com Heart Healthy Vegetarian Tamale Pie RecipeYou Will Need:2 tablespoons of Mazola Corn Oil1 12 oz bag of frozen soy crumbles or 12 oz bag of frozen chorizo crumbles.1 tablespoon chili powder (if using regular soy crumbles only)1 16 oz box of cornbread mix1 egg (or per cornbread mix instructions)1 cup of water (or per cornbread mix instructions)1 tablespoon adobo sauce1 15 oz can of pinto beans, drained and washed1 15 oz can of black beans, drained and washed1 15 oz can of kidney beans, drained and washed1 onion, dicedOptional casserole toppings on the cornbread to bake in: 1 jalapeno sliced, 1 can of black olives, 1/4 cup of shredded cheddar cheeseOptional casserole topping to serve with the hot Tamale Pie: diced cilantro, green onions, sliced cherry tomatoes, low-fat sour cream.How to Prepare: (Prep time: 15 minutes Bake time: 24 minutes – Serves 6 generously)Cornbread preparation: Using a store bought cornbread mixture, use Mazola Corn Oil as the oil or butter replacement. Stir in egg and required amount of water per box instructions. Set batter aside.Casserole Preparation: Grease casserole dish with 1 |
February 5, 2020Cauliflower Crust Pizza with Spinach, Olive, Feta and Pine NutsIt’s National Pizza Day on February 9th, so what better way to celebrate than with a homemade pizza! I’ve been making pizza from scratch for years, but recently have had to mix up my game plan. We had a pizza party for my daughter as I thought it would be an easy way to feed a bunch of teens, and everyone could customize their toppings. What I did NOT anticipate was the level of food allergies and food preferences!We had a teen guest who needed a gluten-free pizza with no tomato sauce, as she had an allergy to both wheat flour and tomatoes. Yikes! So now I prepare accordingly with this gluten-free, tomato-free option and it’s been a hit!Thankfully cauliflower crusts are widely available, so I don’t always need to make a gluten-free cauliflower crust from scratch. However, in a pinch, they aren’t all that difficult to make as long as you have riced cauliflower, egg and a hard cheese:This Cauliflower Pizza with Spinach, Olive, Feta and Roasted Garlic pizza recipe is delicious and a great gluten-free option, so much so that your regular gluten-eating friends and family may gobble it up!You Will Need:2 Tablespoons Pine Nuts2 Cups Baby SpinachSaltFetaMozzarellaGood Quality EVOOKalamata OlivesPrepared Cauliflower Crust (or Gluten-Free Flat-Bread)Paprika to sprinkle on top before servingHow To PreparePreheat oven to 400’F.Heat about 1/2 tablespoon olive oil (or oil of your choice) in large skillet on medium and add in baby spinach. Saute for one minute and then add in a pinch of salt. Remove from heat.Carefully top prepared cauliflower crust (some will have to be pre-baked a bit before toppings are added). Add pine nuts and kalamata olives. Add grated mozzarella cheese and feta. Bake for 5-6 minutes, until the pizza is warm and cheese is melty, and toppings are starting to crisp.Learn more about National Pizza Day Here & Visit branding and marketing gurus at https://topagency.com/.Author: BoredMom Filed Under: Food, Recipe Tags: Gluten-free, pizza, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom June 8, 2023Korean BBQ Carrot Sloppy Joes |
February 4, 2020Spicy Orange Root Vegetable StewI modified this recipe from a recent issue of Food & Wine – their recipe used pot-roast, so I made some tweaks for a vegetarian version.The simmered flavors of fresh orange and chilies pair really well with turnips and sweet potatoes! You may serve this as is, or on top of a grain such as quinoa, bulgur wheat, cous cous, rice, etc.You Will Need:1/2 cup olive oil4 tsp salt1 tsp black pepper1 whole orange, scrubbed clean, sliced and cubed1 medium onion, diced1 cup diced celery4 cups of vegetable stock1 28 oz can of crushed tomatoes1 + tsp of dried red chili flakes (dial it up if you like heat)1/2 tsp fine cayenne pepper1 large sweet potato, peeled and cubed2 turnips, peeled and cubed1/2 cup of fresh parsleyHow to Prepare:In a large dutch oven, heat oil, onions and celery until slightly soft. Add in broth, orange spices, cubed vegetables and tomatoes.Simmer on low until root vegetables are tender.Stir in 1/4 cup of the parsley with the hot stew and save the rest to add as a topping. You may fish out the oranges from the stew as you serve the meal, or leave in!This is a great stew to make in advance, as the flavors continue to develop!Modified from Food & Wine Recipe hereAuthor: BoredMom Filed Under: Food Tags: orange, Spicy, Stew, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom June 8, 2023Korean BBQ Carrot Sloppy JoesThis meat-free vegetarian BBQ carrot sandwich is satisfying and tasty! Even my husband who eats meat thought this was delicious and filling. The texture of the carrots and onions has a nice bite with the sauce – if you’re looking to eat less meat, try […]Food - by BoredMom Morning Popovers with Real MilkCauliflower Crust Pizza with Spinach, Olive, Feta and Pine Nuts |
January 29, 2020Morning Popovers with Real MilkThis post is sponsored by Milk. Love What’s Real, but the content and opinions expressed here are my own.I am a bonafide morning person. My favorite morning routine is to wake up early before the sun rises, make a hot breakfast and pour a cold glass of milk to enjoy with it. Ever since I was a small child, real milk provided the nutrition and the satisfaction that I was craving. I have a vivid childhood memory of sitting at the family dinner table, reaching for my milk mug, and taking a huge gulp – only to “ACK!”, realize, that it was WATER! My mother had run out of milk and to this day I remember how not having that creamy cold milk to pair with dinner really bummed me out! She apologized, but I made a mental note to check my cup from then on – what a mean trick that was.I often buy different types of dairy milk for my family at Publix supermarket. I purchase lactose-free fat-free milk for my husband, 1% for my daughter and me to drink, and 2% milk for baking, cooking, and coffee. Yes, our fridge gets a little crowded, but it’s totally worth having a variety!Real milk has just three ingredients – milk, vitamin A and vitamin D. It’s important to me that my active growing daughter has milk daily, as it offers calcium, vitamin D and potassium – which are three of the most likely nutrients to be missing from kids’ diets.As I do get up so early, my family has been the beneficiary of my morning cooking and baking endeavors – lucky them!One of the easiest baked goods I make are easy fluffy Popovers with real milk. Milk has 8 grams of protein in every 8-ounce glass – and this recipe calls for 1- 1/2 cups of milk, so I love the added nutrition!Easy Morning Popovers RecipeYou Will Need:1-1/2 cups of real milk ( I use 2% milk, but you could use any type of dairy milk)1-1/2 cups flour1 tsp salt1-1/2 tablespoons butterbutter to grease the popover pan3 eggspopover pan – This is essential! The deep wells in a special popover pan will allow the popover to rise and be fluffy. I muffin tin will not work well. *savory option – Add 1/2 tsp of garlic powder if you want a more savory tasting popover.How to PrepareThe hardest part of this recipe is to remember to pull eggs out in advance as they need to be room temperature. Also, be sure to turn your oven on to 425 degrees before you start mixing ingredients!In a bowl, mix the eggs, flour, milk, melted butter and salt together until the batter is smooth and thin.Put the empty |
January 20, 2020Rainbow Udon NoodlesI personally love eating vibrant, fresh colorful food, however, another reason to make my food creations explode with color is that KIDS also find it enticing. Getting kids to ‘eat the rainbow’ at a young age is a great way to build life long healthy habits! Kids LOVE noodles, so making these Rainbow Udon Noodles is a healthy and tasty way to introduce different vegetables to kids of all ages.I was recently sent a variety of Fortune Udon Noodles to enter the JSL Fortune Udon Noodle Blogger Recipe Challenge. The Fortune Udon Noodles come in Chicken, Original Shoyu and Mushroom (Vegan) flavors. The seasoning packets perfectly season and complement the plump tasty udon noodles. So my recipe highlights the perfection of the udon noodles and introduces a variety of nutritional and colorful vegetables to ‘eat the rainbow’. I love the Fortune Noodle soups because they are meant for a single large soup serving and are delicious and satisfying as is! I did add some extra sesame oil and sesame seeds to this recipe as it complements the vegetables so well.Rainbow Udon NoodlesYou will Need:1 packet of Fortune Udon Noodles ( I used the mushroom flavor)1/2 tablespoon sesame oildash of white pepperdash of black pepperPURPLE: 1-2 tablespoons shredded purple cabbageGREEN: 1-2 tablespoons fresh greens (chard, spinach, etc. – any variety)RED: 1-2 tablespoons sliced red pepperORANGE: 2 tablespoons of sliced carrotsYELLOW: 1 soft boiled egg – peel and serve fresh and hot on the soup.1-2 tablespoons cooked mushroomsblack sesame seeds to sprinkle on topIf you would like to make this vegan, sub out the soft-boiled egg and use yellow bell pepper for the ‘yellow’.1-1/3 cups of waterdiced green onionsHow to Prepare:In a pot, boil one egg starting water that is room temperature and bring to a boil for a total of 6 minutes. Drain and gently peel hot egg.In another small soup pot, bring 1-1/3 cups of water to a slow boil. Add Fortune Udon Noodles, soup base packet, and sesame oil. Reduce heat and simmer for 3-4 minutes. Stir in a dash of white and black pepper.Pour hot soup in large soup bowl – the wider the better to add the colorful vegetables.Add the following ingredients around the edge of the soup bowl in a circular manner: cabbage, greens, cut the soft-boiled egg in half and lay down gently on the of the noodles, mushrooms, carrots, and red bell pepper. Allow the hot soup to steam and wilt the vegetables a bit.Sprinkle with black sesame seeds and green onions – serve hot!You may find the Fortune Udon Noodle Soups at Walmart. Get a FREE coupon |
January 13, 2020Lemony Kale, White Bean & Barley SoupYou can take lots of short cuts in this lemony kale, bean and barley soup and have it ready in 30 minutes! Any veggie broth will do. I always keep a supply of bouillon on hand so I can make my own broth in minutes. I also buy bagged kale mix salads, often with shaved brussel sprouts or other hearty greens. I use greens from the salad mixes in soups and stir-frys because I love the ‘on the spot’ flexibility, however, buying a bunch of kale is probably still the freshest option. If you don’t have kale, you could also sub out for chard. No fresh lemons? Use store-bought lemon juice from the produce department – it also lends great brightness and it’s also easy to keep on hand.You Will Need8+ cups of water1 tablespoon vegetable broth bouillon (I used Better Than Bouillon – Vegetarian Chicken)1-1/2 cups diced kale, or use a hearty kale salad mix1 can of white beans or cannellini beans1-1/2 cups of cooked barley1/3 cup fresh lemon juice1/2 cup flat leaf parsleyHow to PreparePrepare broth per bouillon instructions and make saltier or less saltier per your own preference. I steer towards the lighter side on sodium and then adjust my seasonings before serving as it’s always easier to ADD salt and impossible to remove it! Lemon also tends to make foods taste saltier, even though it’s really a tangy taste on the tastebuds. Always go for the lower sodium version when possible!Heat broth to a low boil and add in all of the beans and kale. Cook for 5 minutes on low. Add in the cooked barley and lemon juice.Simmer for another 5-8 minutes and add in the fresh parsley.Serve as is, or if you’re feeling fancy, make your own croutons! Drizzle some olive oil on bread with garlic salt and toast till crispy and plop on top of your hearty healthy soup!Author: BoredMom Filed Under: Food Tags: Barley, Beans, lemon, Soup Related PostsJune 3, 2022Spiced lentil soup with Karoun LabneRed lentils are unique in that they cook a bit faster than regular brown or green lentils and offer up a creamier texture. Lentils are one of my favorite legumes as they are low in calories, rich in iron and folate and an excellent source […]Food, Recipe - by BoredMom August 6, 2020Summer Harvest ChowderTaking the bounty of summer – fresh corn, bell peppers, zucchini and tomatoes, I’ve created this delicious vegetarian Summer Harvest Chowder that is hearty, yet low in fat. Food, Recipe - by BoredMom Magical Mint: Remedy to Common AilmentsRain |
January 10, 2020Magical Mint: Remedy to Common AilmentsPeppermint is an aromatic herb in the mint family, a cross between water mint and spearmint, and it’s most often used as a flavoring in breath mints, candies and other foods. My most favorite way to enjoy peppermint is brewed as a caffeine-free tea. But did you know that mint has been used for centuries to cure common ailments? Ancient Egyptians prescribed mint to ease upset stomachs, and it was served as an after-meal digestive aid in ancient Greece and Rome. Both Chinese and Ayurvedic medical traditions also have relied on mint to relieve digestive distress.Here are the seven main health benefits you’ll reap this winter by brewing a refreshing cup of peppermint tea, enjoying a peppermint-infused treat or diffusing some peppermint essential oil. Reduce daytime fatigueA 2018 study of 24 participants with an average age of 25 years showed that those who were given a peppermint oil capsule experienced less fatigue during a cognitive test. In another study, participants who were in a room where peppermint oil was diffused showed significantly less daytime sleepiness than those who were in an odorless room. 2. Relieve menstrual crampsAs a proven muscle relaxant, peppermint may provide some relief from the pain associated with menstrual cramping. In a 2016 study, 127 women with chronic painful periods experienced reductions in the intensity and duration of menstrual pain. The outcome was just as effective with peppermint extract capsules as with a nonsteroidal anti-inflammatory drug. Nausea and diarrhea, however, were lower in the group taking peppermint than the group taking the pharmaceutical drug. 3. Unclog sinusesEver experience a cooling, opening effect on your airways after eating a breath mint or sipping peppermint tea? What you’re feeling is menthol—one of the active compounds in peppermint—at work. Research demonstrates that menthol improves the perception of airflow in your nasal cavity. Additionally, the antibacterial, antiviral and anti-inflammatory properties in peppermint may relieve infection-induced sinus clogging. 4. Calm an upset stomachAnimal studies show promise that peppermint eases pain in the digestive system by preventing smooth muscles in the gut from contracting. In a systematic review of nine research studies, which included more than 700 people with irritable bowel syndrome (IBS), treatment with peppermint oil for two weeks provided significantly better relief of symptoms than for those who took a placebo. Also, a review of 14 clinical trials involving 1,927 children and adolescents with gastrointestinal disorders showed that peppermint oil reduced the frequency, duration and severity of abdominal pain. 5. Decrease symptoms of seasonal allergiesRosmarinic acid is a compound found in peppermint, as well as rosemary and other plants in the mint family. In one three-week study involving 29 people with seasonal allergies, those given |
January 10, 2020Unique Food & Art Events to Attend in 2020 I love finding art and food events that are a bit out of the ordinary, especially if they encapsulate a unique or gourmet theme. Here’s a list of upcoming events in 2020 that look fun and educational!Unique events for 2020JanuaryJan 24-26Truffle festivalOur lineup of events will include hands-on truffle foraging, lectures from experts in truffle cultivation, decadent lunches and dinners from James Beard-recognized chefs, the only fresh truffle marketplace of its kind, and so much more!Eugene, Oregonhttps://oregontrufflefestival.org/February February 9Gun & Garden Oyster SocialJoin us for the Southern Oyster Social series. Each event will feature a variety of oysters farmed in the South. Atlanta, Georgiahttps://gardenandgun.com/event/southern-oyster-social-february/MarchMarch 7-8, 2020Busker FestivalIn its 14th year, this free event – California’s only busker festival – is a family-friendly spectacle and a beloved Seaport Village tradition. View 18 eye-catching and unique acts — like sword swallowing, knife throwing, pogo stick tricks and juggling on unicycles.San Diegohttps://www.seaportvillage.com/events-calendar/busker-festivalMarch 31 – April 4, 2020Roundtop Marburger AntiquesThe Marburger Farm Antique Show has been a favorite source for antiques for over 20 years. This twice a year tradition located in Round Top, Texas, features more than 350 dealers from across the United States and the world.Texashttps://www.roundtop-marburger.com/March 13-15Elegant Southern Style at GracelandJoin Priscilla Presley at Graceland for a one-of-a-kind weekend filled with delicious meals, lively parties, interactive seminars and celebrity guests. Make plans now to take part in Elegant Southern Style Weekend: Spring Edition and prepare for a fun-filled and inspirational weekend themed in true Southern Style – all at one of the most elegant and iconic destinations in the world: the home of Elvis Presley!Graceland, Memphis TNhttps://www.graceland.com/essp-homeApril 11Hop Hop Half + 5k + 10k RaceThis spring tradition takes participants along the scenic Columbia river along the Marine Drive bike path featuring views of Mt. Hood, lots of boats and marinas, and a gorgeous sunrise. An incredible post-race party spoils all finishers with complimentary commemorative champagne flutes, mimosas and beer, amazing giant medals, delicious brunch with croissants and scrambled eggs, and much, much more.https://www.eventbrite.com/e/hop-hop-half-5k-10k-2020-registration-73897588677?aff=eb |
December 18, 2019Green Tea Matcha Cookies RecipeThis crispy green tea matcha shortbread have white chocolate chips in it to make it #extraI used culinary grade green tea powder from Aiya Matcha – the tea powder is rich and delicious and gives the cookies a tasty green tea flavor. Perfect for the holidays as to add some green and fun flavors to your holiday cookie mix!Matcha has great health benefits – Matcha contains higher antioxidant levels on a per gram basis than any other known natural fruits or vegetables. Matcha consumers receive 100% of the benefits of the whole tea leaf, enjoying its antioxidants, amino acids, vitamins, minerals, and fiber.You Will Need1 tablespoon of culinary grade fine matcha powder2 eggs3/4 cup butter1 cup of powdered sugar1/2 cup of white chocolate chips2 cups of flourpinch of saltHow to PrepareCream room temperature butter and powdered sugar together with a mixer. Add in eggs and mix until smooth.In a separate bowl, mix flour, green tea matcha powder and salt together.Slowly add in flour mixture to the wet mixture in mixing bowl, 1/4 cup at a time until dough is well incorporated.Add in white chocolate chips and mix for a few seconds more.Nope! It’s not a worm!Take dough and roll into a long cylinder-like tube in plastic wrap or parchment paper.Put in the fridge for a couple of hours or until firm.Take cold dough out and make slices about 1/4″ thick.Bake at 350 degrees for 15 minutes.Serve with hot tea!Author: BoredMom Filed Under: Food Tags: Green Tea, Matcha Healthy Gingerbread Cookie Overnight OatsUnique Food & Art Events to Attend in 2020 |
December 7, 2019Healthy Gingerbread Cookie Overnight OatsThis post is sponsored by Greek Gods but the content and opinions expressed here are my own.It’s hard being good in a sea of holiday goodies and treats, but it doesn’t mean that we can’t enjoy seasonal flavors! Gingerbread cookies are my most favorite cookies on the planet, so I wanted to make a healthier treat that brings in those flavors.Using Greek Gods Greek Yogurt as a healthy base ingredient, I have been making these delicious ‘Gingerbread Cookie Overnight Oats’ for my family. I use Greek Gods Honey Vanilla yogurt in my recipe as it makes these breakfast oats so creamy and the added ginger and cinnamon spices bring in that Gingerbread cookie flavor!The Greek Gods Greek-style yogurt uses milk sourced from cows that aren’t treated with growth hormones like rBST*, and it is an excellent source of calcium and has seven different live and active cultures.These ‘Gingerbread Cookie’ overnight oats are PERFECT for busy, early mornings. It’s also such a fun breakfast to look forward to! You can make these overnight oats in advance (not just at night) as the jars will be fresh and tasty in the fridge for up to 3 days.You Will Need:4 – 8oz serving cups or 1/2 pint jars with lids2 cups of quick oats1 cup of Greek Gods Honey Vanilla Yogurt2 cups of milk or almond milk1 tsp cinnamon1 tsp of powdered gingerHow To Prepare: Mix all of the ingredients in a glass mixing bowl. Divide the mixture up into the 1/2 pint jars and screw on lids, or put in bowls and cover.Let the oats sit overnight in the refrigerator, or at least 8 hours.Simpy uncover and enjoy! I added a little gingerbread man cookie on top of mine because it IS the holiday season after all, and as the breakfast is packed with calcium and protein from the yogurt and fiber from the oats., it’s ok to be a little naughty! Don’t tell Santa.Greek Gods Greek Yogurt is conveniently found at Walmart in the dairy aisle, in the yogurt section, on the lower shelf. I was able to pick up a couple of tubs while doing some other quick holiday shopping!CLICK HERE TO FIND GREEK GODS GREEK YOGURTS IN A WALMART NEAR YOU Author: BoredMom Filed Under: Food Tags: gingerbread, oatmeal, oats, yogurt Pinecone Cheese Ball Recipe with AlmondsGreen Tea Matcha Cookies Recipe |
December 4, 2019Pinecone Cheese Ball Recipe with AlmondsI recently went on a holiday gathering up to the mountains and found myself inspired by the surrounding nature. The leaves were golden, the air was crisp, and giant pine cones were gathered at the base of towering trees. Because the lake and mountain view was so stunning, I wanted to make an appetizer that was equally as beautiful and matched the environment. I made my Pinecone Cheese Balls (in advance) and quickly decorated them with almond slices prior to serving. I paired this fun appetizer with delicious fresh sparkling water complete with ice cubes that had fresh cranberries inside of them! Although everything was easy to put together, everyone gushed over the presentation.It’s best to make the cheese mixture in advance so the flavors set up. These can keep in the fridge for up to two weeks, so they are also great for impromptu holiday gatherings with friends.You Will Need:1 8 oz. block of cream cheese1/2 cup shredded cheddar cheese (can be mixed Monterey jack and cheddar)1/4 cups diced green onions1 clove garlic crushed (optional)1/4 tsp saltsliced almonds (at least 2 cups of whole unbroken ones)How To Prepare:Add all ingredients to a bowl and mix well until everything is incorporated.Form cheese into two balls. Using your hands, shape out two oblong cone shape bases. The bottom will be flat so it displays on a platter nicely.Wrap shapes in plastic wrap and store in the refrigerator until ready to use. It’s best to put the almonds on prior to serving, as almonds in the refrigerator will soften. Not a huge deal, but just be aware of the textural change if you must store a completed pinecone cheeseball in the fridge.Carefully insert almonds upright and in the vertical position starting from the top and move in rows towards the bottom until the ‘pine cone’ is full.Serve with firm crackers so they don’t break when the spread is applied, and enjoy! Print YumPinecone Cheese Ball RecipePrep Time: 15 minutesYield: 8Serving Size: 2 pine cone cheeseballsIngredients1 8 oz. block of cream cheese1/2 cup shredded cheddar cheese (can be mixed Monterey jack and cheddar)1/4 cups diced green onions1 clove garlic crushed (optional)1/4 tsp saltsliced almonds (at least 2 cups of whole unbroken ones)InstructionsAdd all ingredients to a bowl and mix well until everything is incorporated.Form cheese into two balls. Using your hands, shape out two oblong cone shape bases. The bottom will be flat so it displays on a platter nicely.Wrap shapes in Saran wrap and store in the refrigerator until ready to use. It's best to put the almonds on prior to serving, as almonds in the refrigerator will soften. Not a huge deal, but |
November 24, 2019Vegetarian Gluten-free Potato Bites QuicheThis vegetarian gluten-free quiche is not exactly ‘healthy’ as it has tater tots in it (and those are of course fried), but it’s a perfect quick quiche for a vegetarian and gluten-free crowd! The potato bites give this quiche structure and it cooks quickly, so you can have a piping hot quiche ready for unexpected guests within an hour.You will need:2 full cups of frozen tater tots or potato bites6 eggs2 cups spinachdiced red pepper (optional)salt & pepper to taste3/4 cup shredded cheddar cheeseHow to Prepare:Microwave the potato bites for approximately 50 seconds. Heat the tots just to warm them.Grease a glass pie dish or quiche pan and scatter the warmed tots.In a pan heat 2 tablespoons of water and throw in the spinach. Wilt leaves and drain.In a bowl, mix 6 eggs until smooth.Distribute diced red pepper and wilted spinach amongst the tater tots.Pour in the egg mixture.Top with cheese.Bake at 375 degrees for 25 minutes. Check to make sure the center is firm. If it’s still wet, put the quiche back in the oven for another 4-5 minutes. Author: BoredMom Filed Under: Entertaining, Food Tags: eggs, Quiche, tatertots, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom June 8, 2023Korean BBQ Carrot Sloppy JoesThis meat-free vegetarian BBQ carrot sandwich is satisfying and tasty! Even my husband who eats meat thought this was delicious and filling. The texture of the carrots and onions has a nice bite with the sauce – if you’re looking to eat less meat, try […]Food - by BoredMom Affordable & nutritious: 10 plant-based foods with health powerPinecone Cheese Ball Recipe with Almonds |
November 23, 2019Affordable & nutritious: 10 plant-based foods with health power The following article was written by Lauren Grant from the New Hope Network. I LOVE that she put this handy plant-based guide together with costs. If I had a dollar for every time I heard that plant-based eating is expensive, I’d…have a lot more inexpensive plant-based food to eat! Eating right doesn’t have to equal mundane meals and slim wallets. And this list of the ten healthiest—and cheapest—plant-based foods proves just that. From leafy greens and grains to fruit and hearty vegetables, these ingredients guarantee nutritious, budget-friendly meals that will satisfy even the hungriest of appetites. So say good-bye to boring breakfasts and flavorless side dishes and get in the kitchen with these versatile recommendations. They provide endless options for healthy, money-saving meals that will fuel your body and save your wallet. Pumpkin SeedsWhen it comes to buying seeds and nuts, you may experience some sticker shock. Stop struggling between health and savings, and pick up a bag of nutritious, budget-friendly pumpkin seeds.Cost: $0.30 per ¼-cup serving ($4.25 per pound).Benefits: Pumpkin seeds—or pepitas, as they’re called when they’re shelled—pack a lot of health benefits for their little size. Aside from offering a high amount of manganese, just ¼ cup of pepitas contains nearly 50 percent of your daily need for magnesium—important for muscle, heart and bone health. That same serving size is high in heart-healthy fats and adds almost 10 grams of protein to your diet. Carrots & CauliflowerWith a combined résumé that’s pretty stunning, these two powerhouse veggies are vital when it comes to filling your plate and your wallet.Cost: 0.20 to $0.50 per cup ($0.98 to $2.48 per pound). Benefits: One cup of carrots alone surpasses your daily need of vitamin A. Throw in the various antioxidants (beta-carotene being the most well-known, and a precursor to vitamin A), and you’re already looking at one of the healthiest foods you can buy. Add a cup of cauliflower to up the ante. Just 1 cup contains 73 percent of your daily vitamin C needs; plus it’s been shown to decrease the risk of various cancers. Pinto BeansWhether dried and cooked or used straight from the can, heart-healthy pinto beans are one of the cheapest protein sources you can buy.Cost: $0.04 per ½-cup cooked serving from dried beans ($0.80 per pound dried beans) and $0.20 per ½-cup serving from canned beans ($0.64 per pound canned beans).Benefits: Not surprisingly, pinto beans are packed with fiber. Just ½ cup of cooked beans |
November 15, 2019Apple & Cranberry Baked BrieWe are celebrating Thanksgiving at home this year, so I have been eagerly making my cooking gameplan. I love making traditional dishes in a slightly new way. Not only does it make it fun for me in the kitchen, but my guests always appreciate the new twist on old favorites. One of my go-to appetizers has been caramelized baked brie. However, I wanted to try something different this year, so I took advantage of all of the gorgeous apples in the market right now and made a baked apple and cranberry baked brie. I will often test-run new recipes before ‘the big day’, and I have to be honest and say this may be my NEW favorite.PERSIMMON RECIPE – SCROLL DOWN!In keeping with adding a little more sweetness to my meal plan, I also tried a new variation of vegan stuffing. As the vegetarian cheerleader and cook, I’m often asked to bring a stuffing to Thanksgiving for those not eating meat. I love making creative stuffings that could be a standalone dish! This year I tried a sweet and savory Persimmon Sage Stuffing, and the flavors were delicious!I was able to get all of the spices needed for these recipes at my local Walmart. McCormick® spices offer a wide variety, and the red and white packaging has always been easy for me to spot while shopping (and often in a hurry!) I had no problem finding all of the McCormick® spices I needed for the upcoming ‘food fest’ season.Apple & Cranberry Baked BrieYou Will Need:1 tsp McCormick® Ground Cinnamon 1/2 tsp McCormick® Ground Cloves1 tsp McCormick® Pure Vanilla Extract1 sheet of puff pastry dough (thawed)1 6″-8″ round of brie cheese2 Honeycrisp or semi-tart apples, peeled, cored and diced1/4 cup brown sugar1/2 cup of dried cranberries4 tablespoons water2 tablespoons butter or coconut oilHow to Make:Preheat oven to 350 degrees. Add the water, butter, apples, and cranberries to a small saucepan and heat. Add the vanilla and spices.Cook until apples start to become translucent. Mixture should thicken a bit as the liquid cooks off. Spread out puff pastry dough on a cookie sheet and place brie round in the center.Carefully spoon HALF of the hot apple mixture over the brie. Wrap each corner up over the brie, folding in the extra until it covers the entire round.Spoon remaining apple mixture of the pastry dough round and cook for 30 minutes until pastry is golden on top. Serve immediately with a wide knife, crackers and cut apple slices.Warn your guests that the brie is like molten lava! Optional: Sprinkle chopped pecans on top of the baked brie. Vegan Persimmon |
October 30, 2019For the Love of European Olive OilThe following post is sponsored by Momsmeet and European Olive Oil, but the opinions and experiences are that of my own.I feel fortunate to have traveled extensively with my family. I’ve been to beautiful locations and have seen gorgeous historical buildings, but yet the highlight of my trips almost always seem to revolve around food. I love food!Eating in Europe has always been a treat as the food just tastes so pure, fresh and clean. Typically the most simple snacks were often the best.For example, after walking around cobblestone streets for a few hours exploring ancient sites, a simple baguette dipped liberally in European olive oil with a sprinkle of salt can be mind-bending.When my daughter was very young, we took her to France, Spain, Italy and Croatia and even as a small child she loved the various olive oils we would be served. To this day she still has fond memories of European olive oil drizzled pasta and bread.There’s something magical about Extra Virgin Olive Oil from Europe. As we traveled through the European countryside farms, eating our way across the land, it was clear that the farmers have a great love for olive production and hence why they make such an outstanding product.It was also so fun tasting the different flavors of European Olive Oil from region to region. Some had a grassier taste, and others were smooth like creamy butter and paired great with a tangy balsamic vinegar.Over thousands of years, farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environment conditions and terrains to produce the most delicious yields.European olive oil is very balanced and rich tasting. Experts olive oil testers in Europe will taste for defects and only choose oils that have that signature fruity balanced taste. Have you ever wondered why some olive oils have different tastes? Here’s a good guide to explain taste differences.• Olives harvested early in the season, late August (varies by region), areunder-ripe and produce oils that are greener, more bitter and pungent.• Olives harvested at the end of the season, late November into December,are overripe and tend to taste mild and buttery.• Spanish oil is typically golden yellow with a fruity, nutty flavor.• Italian olive oil is often dark green and has an herbal aroma and a grassyflavor.• Greek olive oil packs a strong flavor and aroma and tends to be green.• French oil is typically pale in color and has a mild flavor.How to Use & Store Olive OilOlive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry.You can bake with olive oil, as well.Between use, store your oil someplace dark and cool (around 57° F, if possible), not on the counter or near a stove, and never in the refrigerator. |
October 28, 2019Perfect Party Wines at Bargain PricesI’m going to let you in on a little secret. When I am having a party or helping with large events, wine enthusiasts like myself know that that Grocery Outlet is a great place to find value wines at a great price. Did you know that Grocery Outlet’s wine buyers are industry experts? These are people who actually live in Napa, have lots of wine experience, and buy the best wines they can find at the biggest discounts so you can save.I recently stopped at my local Grocery Outlet to start stocking up on wines for the busy holiday party season, and as usual, there were others milling around the wine section picking some fun varietals and blends. A lady next to me pulls out her phone to look at a picture and then said, “YES! This is it!” She had a great wine from Grocery Outlet and was there to buy a case of it for the holidays. The wine was about $5 per bottle, so talk about a smart purchase!Most shoppers worry if they are picking out the right wine or a good wine. A sommelier once quizzed me, “How do you know if you have a good wine?” Put on the spot, I started to spout out my wine facts. He shook his head and said, “No, a good wine is one that you like.”Ah, ha! Thankfully that logic has taken a lot of stress off me when I purchase wine. I now buy wines, sample them at home with my husband and friends, and if we like them, grab a lot more! Now is a great time to do some sampling as the Grocery Outlet’s November Wine Sale is about to start! Shoppers will hit the jackpot of savings with an additional 20% off their already low prices – but this sale only goes from November 1-7, 2017, so make sure to get there early! Remember, wine nerds like myself will be there to take advantage of this sale as well!As I do entertain frequently, I have put together a list of recommended wines for a party so that there is something for everyone. Best of all, at Grocery Outlet I can get a great selection without breaking the bank.The Holiday Wine Shopping ListDry BubblesBubbly or Sparkling wine is festive and perfect for the holidays. It pairs well with soft cheese and other appetizers. When searching for Bubbly, you’ll see the following options: Sparkling Wine (from the US), Champagne (from France), Cava (from Spain) and to make things a little more confusing, there are 5 major types of sparkling wines from Italy which include Prosecco, Lambrusco, Franciacorta and Asti Spumante. Since these are all essentially Bubbly wines from various regions, simply look for |
October 22, 2019Highlights from the 2019 PMA Fresh MarketI just returned from the 2019 PMA Fresh Summit. It was a lot to see and digest, but here are my initial trend picks for the show. I’ll have individual product features coming up in the new few weeks. Winner of the THRIVE Summit ChallengeProteoSense, an Ohio-based startup, as the winner of the THRIVE Fresh Summit Challenge and recipient of a coveted spot in the THRIVE VI Accelerator Program focused on accelerating companies with the best-emerging technologies to advance the future of food and agriculture. ProteoSense is commercializing a solid-state biosensor technology for food safety testing, RapidScan™, a high-sensitivity, field-portable system to detect foodborne pathogens without incubation and reducing test time from days to minutes. Sustainable PackagingSeveral exhibitors displayed their biodegradable or sustainable packaging, but Mucci Farms had packaging that fired on all cylinders. They even won the Fresh Summit 2019 Best Sustainable Packaging Award.The packaging is completely plastic-free, which is EXACTLY what the consumer has been asking for. The package is composed of a tray made from agricultural waste. The lidding film is made of sugar-cane and wood fibers using a process that emphasizes social and environmental responsibility.Fresh MarketFood HitsMushrooms are busting out of the dark and into the light in many functional food forms. From mushroom jerky, air-dried mushroom snacks to plant-based (fungus-based?) ‘pulled pork’. Some of my favorites from the PMA Fresh Summit:Giorgio has a tasty vegan portabella mushroom ‘pulled pork’ concept coming out in about 6 weeks. I’ll be sure to look for it, as it would be excellent as a standalone sandwich, or added to a vegan chili. It’s tasty, tangy and has a great BBQ flavor.Shrooms has created an addicting portabella mushroom jerky in a variety of enticing flavors like roasted teriyaki and pizza. This is a flavorful, healthy snack food that I could eat all day long and not feel any guilt! There are no artificial ingredients and it’s minimally processed.Guans is also launching an air-dried mushroom ‘crisp’. As a large mushroom grower, they offer varieties of mushrooms and they are more ‘intact’ in shape soI can identify the difference between a shitake and an oyster mushroom. They are fun as a topping, or as a snack.I hope to be playing with these mushroom products soon in some blog posts to demonstrate different ways to enjoy these new products. AvocadosCarribean avocados are making a move in the Western market. They have a smoother skin, and they are typically much bigger than a Haas avocado. Desbry Farms is growing these beauties in Florida, so keep |
October 15, 2019O’Enchiladas – An Irish Twist on Mexican FoodLiving in Southern California, we thrive on Mexcian food. It’s not unusual for our family to eat it several times a week in different forms.This week I was playing around with my layered enchilada bake and decided to add a layer of potatoes to my standard fare. Although I wasn’t thinking along this line originally, my half-Irish husband proclaimed the potato layered dish O’Enchiladas!How to PrepareTaking corn tortillas, line the bottom of a greased pan.Add a layer of pre-cooked thinly sliced potatoes and add cheese.Add another layer of corn tortillas.Then I added a layer of quickly sauteed (do this all in one pan) diced onions, diced peppers, 1 can of black beans and 1 package of soy chorizo. Top with another layer of corn tortillas, red enchilada sauce and of course MORE CHEESE.Bake at 400 degrees for 20 minutes covered with foil and then another 10 minutes without foil to crisp up the top a bit.Serve and enjoy!Author: BoredMom Filed Under: Food, Recipe Tags: enchiladas, mexican food, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer […]Food, Food Reviews, Recipe - by BoredMom June 8, 2023Korean BBQ Carrot Sloppy JoesThis meat-free vegetarian BBQ carrot sandwich is satisfying and tasty! Even my husband who eats meat thought this was delicious and filling. The texture of the carrots and onions has a nice bite with the sauce – if you’re looking to eat less meat, try […]Food - by BoredMom Making Healthier Halloween Candy ChoicesHighlights from the 2019 PMA Fresh Market |
October 9, 2019Making Healthier Halloween Candy ChoicesWhile candy will never be considered a health food, taking a few extra seconds to read the label on your sweet treat can help you make a choice that’s better for you and the planet. Seeing palm oil on the ingredients list is one clue you may be indulging wisely.The U.S. Census Bureau found that Americans consume about 22 pounds of candy annually. While moderation is still recommended, some candy manufacturers are trying to do the right thing by making gluten-free choices, using eco-friendly ingredients and insisting on higher quality ingredients. Here are some tips for reading a candy label:Look beyond total calories. While choosing the one with the fewest calories might seem like a good strategy, in reality, a lower calorie count might just mean it’s made of pure sugar.Does it contain sustainable palm oil? The good news is more companies are using Malaysian certified sustainable palm oil in their candy, and integrative dietitian and author Esther Blum is among experts who are psyched about this change. “Palm oil has more carotenoids than carrots, it has vitamin E and it’s cholesterol neutral,” she told CT Live! viewers in Harford, adding: “Every time you use palm oil you’re actually sustaining the forests in countries like Malaysia. You’re supporting a country that is using a sustainable fruit. The palm fruit can be harvested every three to four months and renews itself for years.” Malaysia’s certified sustainable palm oil production is also credited with preserving wildlife and improving living standards for the country’s family farmers.Is it free of artificial flavors and colors? This is especially important for kids, whose systems may be more sensitive to chemicals. Look for candy with natural food colorings from vegetable dyes such as beet or turmeric.What other whole-food ingredients are on the list? Peanuts and cocoa are worth watching for.How else is the manufacturer greening up this sweet treat? Many candy manufacturers are now using locally sourced ingredients, Fair Trade chocolate and/or organic chocolate which is free of lead and other adulterants. Others donate part of their proceeds to worldwide hunger and poverty relief.Knowing that your treat may also be doing something good for other people and the environment has the potential to make that first bite just a little bit sweeter.From Sustainable Malaysian Palm Oil Author: BoredMom Filed Under: Fall, Food, Green Living, Healthy, Kids PMA Fresh Summit 2019 Trends To Look ForDestress CBD Orange Passionfruit Mocktail |
October 3, 2019PMA Fresh Summit 2019 Trends To Look ForIt’s almost time for the 2019 PMA Fresh Summit and I couldn’t be more excited! It’s been five years since I have attended the Produce Marketing Show and I think I needed the break in between to recover because it’s a DOOZY!As a plant-based diet fan, I am always looking to see what’s new in the world of food production. Consumers are demanding fresh food and eating less processed products more than ever, and it’s important that this industry understand, gauge and meet that response. This year I’ll be looking for new sustainability practices, emerging markets, new food safety practices and finally how technology is now taking on an important role in our food production.The PMA is not only an energizing event promoting fresh FOOD production, but some heavy hitter talent is also making an appearance this year!PMA board member and president and CEO of Naturipe Farms, Dwight Ferguson, will moderate the Fresh Summit Forum for the Future discussion with Earvin “Magic” Johnson on Friday, October 18th. Jan DeLyser, vice president marketing for the California Avocado Commission will moderate the discussion with this year’s Women’s Fresh Perspectives (WFP) Leadership Breakfast keynote speaker, Queen Latifah, as part of the Fresh Summit programming on October 19th.Another interesting topic covered at the PMA Fresh Summit is Consumer Trends. For decades, U.S. shoppers were loyal to a single store that would fulfill all of their food and beverage needs. Today, they’re far more likely to embrace a variety of retail locations and formats to ensure they get exactly what they want, when they want it. What does this mean for retailers looking to stay one step ahead of consumer trends?The PMA Fresh Summit is happening October 17-19, 2019 at the Anaheim Convention Center – Click here for more information – https://www.pma.com/events/freshsummitAuthor: BoredMom Filed Under: Education, Food, Food Reviews Chopped Raw Cauliflower SaladMaking Healthier Halloween Candy Choices |
September 12, 2019Chopped Raw Cauliflower SaladThis easy to prepare raw salad has no lettuce leaves, but is very much a salad! The vegetables hold up well in the refrigerator, so it’s a great salad to make for a work lunch or entertaining. Filling, tasty and healthy – try this one out!Chopped Raw Cauliflower SaladYou Will Need:1/2 cauliflower – diced small1/2 red pepper – diced small1/4 cup green scallions – diced1/2 cup cilantro – chopped1 ear of corn – slice raw kernels off – sweet corn is bestjuice from 1 lime1 tablespoon olive oil (adjust as needed)salt & pepperHow to Prepare:Mix all of the ingredients into a bowl and mix well. Serve immediately, or store in the refrigerator for up to 5 hours. The vegetables will remain crisp and tasty!Author: BoredMom Filed Under: Food, Recipe 4 New Alternative Meat-Free Burgers to TryPMA Fresh Summit 2019 Trends To Look For |
September 9, 20194 New Alternative Meat-Free Burgers to TryImpossible and Beyond, beware! Here are four new alternative burgers taking aim at flexitarian wallets. Also, more vegetarians are becoming wary of GMO or non-organic ingredients in their meat-free options. Find out which new meat-free burger has no GMOS and no soy!Meaty, mostly plant-based substitutes for the conventional American burger are taking the country by storm. It’s no wonder veteran and new companies alike are looking to cash in on the trend. What these products share is a desire to appeal to non-vegans and non-vegetarians through uncannily meat-like textures and flavors—and sales show that they’re succeeding. Here are four products to watch.Lightlife Burger – BoredMom PickLightlife Foods revealed its new plant-based burger in January 2019. Notably, the product has a shorter ingredient list than both the Beyond Burger and the Impossible Burger and is also free from soy, gluten, cholesterol and GMOs; ingredients include pea protein, coconut oil and beet powder. Lightlife has reportedly set the highest marketing budget for the product than any prior rollout in the company’s entire history. Lightlife’s alternative burger hit store shelves late in March and was joined by the brand’s Plant-Based Bratwurst, Plant-Based Italian Sausage and Plant-Based Grounds products.The Vegetarian Butcher mc2 NoBeef BurgerUnilever acquired The Vegetarian Butcher late last year, meaning the cult favorite Dutch brand is about to get a lot more accessible and popular among plant-based shoppers. The Vegetarian Butcher was created by former cattle farmer Jaap Korteweg and the line includes all sorts of meat alternatives, from tuna to chicken nuggets to sausage rolls. The brand’s vegetarian mc2 NoBeef Burger is constructed from soy and wheat protein and was rated the highest of all vegetarian burgers tested by The Dutch Consumers Association.Tofurky DIY BurgerTofurky, a longtime player in the alt-meat game, gives people the ability to choose their plant-based burger’s shape and size with its DIY Burger, a product reminiscent of regular ground beef. The DIY Burger is sugar-free and contains beet juice, pea protein, coconut oil and organic soy flour—one could argue it was the first imitation meat product from a major brand to follow in the trailblazing footsteps of Beyond Meat and Impossible Foods. Tofurky has been steadily releasing new products in the alternative protein space since then, including vegan deli slices and sausages.Nestlé’s Garden Gourmet Incredible BurgerThe Swiss company announced plans for a meat-free burger patty in December 2018 under its Garden Gourmet brand. The burger is comprised of wheat and soy protein and, similar to both Beyond Meat and the Impossible Burger, “bleeds” like |
August 29, 2019Easy Pineapple RicePineapple rice has so much going on that it could be a side dish, or a meal in itself. I like to put lots of colorful veggies in it for visual and for the bonus health benefits. Kids typically like pineapple rice because it’s naturally sweetened with fresh pineapple.Cook the rice in a rice cooker to save a step. I add 1/2 tablespoon of turmeric in it to give it a nice golden color and the spice complements pineapple.You will need:2 cups rice – 4 cups of water (rice cooker)1/2 tablespoon turmeric1 fresh pineapple1 red bell pepper1/2-3/4 cup frozen organic peasgreen onionsoptional: soy sausage1/2 teaspoon red pepper1 tablespoon soy sauce1 tablespoon sesame seed oilsesame seeds (optional)How to Prepare:Cook rice in rice cooker. Make sure to mix in 1/2 tablespoon turmeric before the cooking process.While rice is cooking, put in diced red pepper and soy sausage in a pan and saute in 1/2 tablespoon sesame seed oil (save the other 1/2)Add in frozen peas after the red pepper looks softened.When the rice is done, add the remaining sesame oil and soy sauce to the pan with the vegetables and sausage in it and mix in the rice slowly. You want to lightly ‘fry’ the rice.Mix in 2 cups of diced fresh pineapple. You could use canned pineapple in a pinch, but it’s just not the same! Pineapple should be lightly cooked.When everything is well incorporated, serve pineapple rice in a bowl and top with green onions and sesame seeds if you have them. Enjoy!Review: The beautiful blue and white bowl is from a set of 4, each with its own unique pattern. They are microwave and dishwater save. Save 20% off your order with coupon code: KOSHPUGR Find them here – https://amzn.to/2ZuOaRbAuthor: BoredMom Filed Under: Food, Recipe FITCRUNCH High Protein Puffs: Perfect for Families on the Go4 New Alternative Meat-Free Burgers to Try |
August 25, 2019FITCRUNCH High Protein Puffs: Perfect for Families on the GoI received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.My family and I were excited to sample Robert Irvine’s FITCRUNCH High Protein Puffs. These little tangy cheese puffs pack a lot of flavor and more impressively lots of protein! Each serving ( 1 bag) is only 130 calories, but has a whopping 20 grams of protein!I’m always looking for snacks that are easy to eat while on the go, yet have a high nutrition load for my active family. The FITCRUNCH Puffs fires on all snack cylinders. They are super crunchy and tasty, but will none of the guilt associated with other crunch snack foods like potato chips. We also felt ‘satisfied’ after eating these, which was an added bonus. Sometimes eating certain snack foods triggers me to want MORE of a snack, either salty or sweet. These just hit the spot!These round little cheesy nuggets tastes like regular cheese puffs, but extra crunchy. They are also super addicting! We tried to share a bag while out golfing the other day, but it didn’t work out so well. Next time we head out to the golf course, I’ll be sure to pack a bag of FITCRUNCH for each of us so no snack fights break out.FITCRUNCH does not contain sugar alcohols, trans fats, or artificial flavors, colors, and sweeteners. They are also gluten-free. They are milk protein based though, so if you have a dairy allergy this may not be the snack for you. See ingredient list below. If you follow Celebrity Chef Robert Irvine, you know how hard he works on his healthy food creations. Being a chef, he crafts foods that do not skimp on taste while offering premium nutrition. That’s a hard feat to achieve!Where to PurchaseOne box (8 bags) typically retails for $21.99 and FITCRUNCH Cheddar Cheese High Protein Puffs are available to purchase at amazon.com/fitcrunch.Save $5 when you purchase FITCRUNCH Cheddar Cheese High Protein Puffs on Amazon with the promo code 5OFF4FITMOM. Offer ends November 14, 2019. Author: BoredMom Filed Under: Food, Food Reviews, Healthy, Kids Tags: Protein, snacks Related PostsDecember 6, 2017No Bake Chia Peanut Butter Energy BallsThese high soluble fiber, low sugar peanut butter balls are a great healthy snack for busy families on the go. I put the oats in a food processor to make them almost into an oat flour and then add chia seeds for a fun crunch […]Food, Healthy, Recipe - by BoredMom June 11, 2016Guilt-Free Protein Panc |
August 23, 2019Saving Counterspace with the New Keurig® K-Duo Essentials™ Coffee Maker I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.I am over the moon happy with the new Keurig® K-Duo Essentials™ Coffee Maker! As an appliance junkie (coffee makers, mixer, toaster oven, pressure cooker, breadmaker) I have found myself with limited counter space, which has been a struggle for our household. The new Keurig® K-Duo Essentials™ combines the BEST of both coffee worlds – it has a 12-cup brewer and carafe, and of course my beloved K-Cup pod brewer. This side by side coffee ninja has brought peace to our caffeine-fueled household.Sometimes I get up REALLY early (I’m basically an owl) and like to enjoy one cup of coffee as I write or surf the web. The K-Cup function is essential to me for that perfect one cup wonder. I can even customize my one K-Cup of coffee. I like an 8oz cup of coffee, but my husband likes a 10oz cup. I love that we have choices – there’s even a 12oz option!However, if my husband and I are having a lazy morning at home, it’s not usual for us to brew up a pot of coffee to enjoy – slowly, cup after cup. The 12-cup glass carafe stays warm, thanks to the heating plate. There’s also a cool Pause and Pour function that lets me grab a cup of coffee mid-brew. I’m super impatient, so it’s like they KNOW ME. By having BOTH functions in a side by side appliance, I have now saved TONS of counter space and eliminated arguments as to which coffee device we leave out. Genius!I also just learned that Keurig owns Green Mountain Coffee, which makes this coffee fan girl pretty happy. Green Mountain is known for its single-origin coffees, as well as their sustainability practices which is a huge factor for me when deciding which coffee to purchase.The New K-Duo Essentials™ is sold exclusively at Walmart – make sure to pick up some Green Mountain coffee (ground or K-Cup) varieties while there!Author: BoredMom Filed Under: Creative Home, Food Reviews, Green Living Tofu Veggie Enchilada Bake with Simply OrganicFITCRUNCH High Protein Puffs: Perfect for Families on the Go |
August 21, 2019The Bold & The Beautiful at the PMAIt’s been almost FIVE YEARS since I attended the PMA Fresh Summit and I’m still reeling from the unusual finds from the Expo show. Here are some foods that I must classify as Bold & The Beautiful, as they are all stunning!First up, I’m crushing on this one. Bad. Have you ever had a Bloody Mary Popsicle? (pictured above) Well, I have and I can’t get it out of my mind. This special popsicle was created for the PMA Fresh Summit event with the fresh tomatoes from Del Campo’s T’mates and pure genius from Popsicle Culture. Although these are alcohol-free, you won’t care because this Bloody Mary on a stick is a delicious combo of fresh tangy tomato blended with pepper and spices. Popsicle Culture sells out of the Brentwood & Melrose Farmer’s markets. If you are lucky enough to be in the area, stop by and get one of these or one of her other creative frozen culinary masterpieces. Or, just make a trip there to get one or ten. They are THAT good.Gooseberries a.k.a GoldenberryThese bright yellow smooth and shiny berries come wrapped in their own papery plant ‘sheath’ that protects them until you are ready to eat them. These mild sweet and citrusy tasting berries are grown in both North & South America. This particular batch that I tasted was from South America grown by Volcano Produce. Formerly known as the Gooseberry, the yellow berry was renamed Goldenberry to make it sound more palatable as most people don’t know what a Gooseberry is – and, let’s face it, any berry coming from a Goose may be questionable. Comprised of many nutritious qualities including vitamins A, B and C, proteins, anti-oxidants, and various minerals. Recipe idea – These are delicious halved and tossed in a salad with goat cheese, candied nuts and a light vinaigrette. Look for Goldenberries this holiday season and impress your guests with this tasty and exotic treat.MushroomsMushroom lovers rejoice! The fine mushroom growers from To-Jo Mushrooms in Pennsylvania are cultivating exotic and delicious mushrooms for you to select from your grocery store. There are SO many beautiful fungi to choose from, you’ll have a hard time deciding. They offer exotic blends, maitakes, royal trumpets, chanterelles (yum!), oysters and more! These range from delicate to hearty in flavor. If you are on the east coast, you’re in luck as they are mostly available there. Hope they make their way out to the West Coast soon!Hidden Rose AppleThese gorgeous apples by Dragon Berry Produce have a beautiful red blush color inside and have a distinct and delicious sweet-tart taste. The color and sweetness of these hard-to-grow apples are enhanced by the mild climate of the Pacific Northwest with its warm days |
August 14, 2019Easy Pear & Cardamom Tart RecipeAuthor: BoredMom Filed Under: Recipe Tags: Baking, cardamom, pear Related PostsMay 14, 2021Honied Pear & Thyme Tart with Botanical CocktailsI’m SO ready to entertain again. Now that summer is almost upon us, I’m ready to welcome my friends back to my home, hang out, snack on delicious food and drink delicious beverages. What I’m not ready for is the hours of prep work prepping […]Entertaining, Food, Recipe - by BoredMom August 8, 2019Chocolate Almond Butter Muffins with Once Again Nut Butters, I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links. I was so excited to sample the Once Again Organic Amore Almond Spread, as […]Food, Recipe - by BoredMom Chocolate Almond Butter Muffins with Once Again Nut ButtersEasy Pineapple Rice |
August 8, 2019Chocolate Almond Butter Muffins with Once Again Nut Butters,I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.I was so excited to sample the Once Again Organic Amore Almond Spread, as I’m a huge fan of their organic chocolate hazelnut spread. The almond cocoa variety is smooth and delicious and is perfect with a little fruit. Nut butter and fruit seem to go hand in hand, but add a little cocoa to it and GAH – it’s irresistible!In addition to the Once Again Organic Amore Almond Spread, I was sent the full Once Again nut butter line in an adorable retro metal lunch box! I can’t wait to try the various nut butters and even make my own hummus with the organic tahini! Once Again Nut Butters are a staple in my pantry because they are pure and natural. They are also sustainably made, non-GMO and certified organic!They are proud to toot their horn when it comes to Fair Trade, as they belong to the Honest In Trade program – and not many nut butter companies can say that, especially with such a huge variety of offerings.I am trying to reduce sugar consumption in our household, so I loved making these Chocolate Almond Quick Muffins. The Once Again Organic Amore Almond Spread is sweet (organic sugar), so I simply reduced my sugar addition to this muffins – Stevia would be a great choice to also further reduce the sugar down. Almonds are naturally high in protein, so it’s a great ingredient to add to treats that taste decadent.Chocolate Almond Butter Quick muffins – Makes 12I used organic ingredients1 1/4 cups all-purpose flour2 tablespoons sugar or stevia 1 tablespoon baking powder 1 1/4 cups milk1/4 cup Once Again Organic Amore Almond Spread with Milk ChocolateA handful of chocolate chipsHow to Prepare: Preheat oven to 375 degrees F (190 degrees C).Mix flour, sugar, and baking powder in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into the flour mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups. Top with 3 chocolate chips on each muffin. Bake for 15 to 18 minutes. (Do the toothpick test to make sure batter is fully cooked and a toothpick comes out clean)Serve warm and enjoy! They only take about 20 minutes to make, so they are a fun afterschool treat or for yourself when the kids GO to school. 🙂 Check out the tasty organic nut butters from Once Again Nut Butters Here! Author: BoredMom Filed Under: Food, Recipe Tags: Baking, ONCE AGAIN NUT BUTTERS, Organic |
August 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers back in the store and bonus – they are inexpensive! Grabbing in season organic produce, I decided to make an easy enchilada bake for dinner using Simply Organic’s Red Enchilada Simmer Sauce.This post is sponsored by Simply Organic, yet all opinions are that of my own.The Simply Organic pouch comes with ready-to-use delicious sauce, so no laborious time needed for this recipe. I shortened this recipe up even more by layering corn tortillas (triple layer) versus rolling individual enchiladas. This bake takes less than 30 minutes to assemble and pop in the oven, and it got rave reviews at dinner time (no leftovers!)You Will Need:1 8oz Pouch of Simply Organic Red Enchilada Simmer Sauce1 Tablespoon Olive Oil2 Zucchinis diced2 Red or Yellow Peppers diced1 Block of Tofu, diced12 Corn Tortillas1 Can of Black Beans1/4 teaspoon of Tumeric1/4 teaspoon of Salt1/2 cup of crumbled Cotija Cheese3/4 cup shredded Cheddar CheeseHow To Prepare:Makes 14″ pan of enchilada bake. (Serves 6)Preheat oven to 350 degrees.Add the olive oil to a saute’ pan and add tofu chunks. Saute on medium heat until some of the moisture cooks out. Add 1/4 teaspoon of turmeric. This adds a yellow color to the tofu, which I think is pretty.Add in diced zucchini, bell pepper and drained and rinsed black beans. Saute’ on low for 5 minutes. Add salt to taste.Oil the bottom of a glass pan, and put a layer of corn tortillas on the bottom. (About 3). Sprinkle the veggie tofu mixture across tortillas. Repeat again with tortillas and additional veggie tofu mixture.On the second layer, sprinkle the 3/4 cup of shredded cheddar cheese. Top with final layer of corn tortillas.Pour Simply Organic Red Enchilada Simmer Sauce over the layered dish. The sauce is tangy with flavor notes of smoked chilies, with a kick of ancho pepper.I buy organic whenever possible, and I’m so happy that Simply Organic has created this simmer sauce that is ready to go. Not only is it a huge timesaver for me, but I appreciate that Simply Organic brand uses 100% organic spices and seasonings, and they also give back 1% of sales to support organic growers and the organic community. As they say, it takes a village and it’s so important to nurture the organic industry at this critical time in history.Sprinkle cotija cheese over the sauce layer.Cover dish with foil and bake |
July 6, 2019Easy BBQ Vegetarian WrapsThis post is sponsored by Stubb’s Bar-B-Q Sauce but the content and opinions expressed here are my own.BBQ season can be a little tricky for vegetarians to navigate, so I love this delicious plant-based wrap that includes tasty BBQ flavor without the meat! This is an easy item to prepare if you’re having a BBQ and want to provide a vegetarian option. I recently made these wraps for the 4th of July, and it was a huge hit! Even my meat-eating friends ate them! I used Stubb’s Legendary Bar-B-Q sauce to blend in with my garbanzo bean mixture, as it’s flavorful and tastes very natural.Stubb’s® Bar-B-Q Sauces are also gluten-free, have no MSG, no hfcs, no trans fats, and no sulfites. I also love that the sauces come in a glass bottle, so everything is very pure and genuine. One bottle will make up lots of wraps AND you’ll have plenty left over for meat on the grill!Easy BBQ Vegetarian WrapsYou Will Need:1 Tablespoon Light Sour Cream or vegan sour cream2 Tablespoons Stubb’s® Bar-B-Q Sauces1 – 15oz Can of Garbanzo BeansVeggies you like – I used Avocado, Red Pepper, Spinach, Persian CucumberLarge 12″ Tortillas Any Variety – I used the Spinach because I think they are prettier How to Prepare:Pour the Stubb’s® Bar-B-Q Sauce over the garbanzo beans and sour cream and lightly mash. You just need to mash slightly so the garbanzos don’t run out of the tortilla.Don’t mash TOO much or the wrap will be mushy – leave lots of the beans whole and firm for texture. Taking your favorite veggies, layer down the center horizontally across the tortilla. Tuck in the outside ends on top of the veggies, and then start rolling all the ingredients up. Slice in half and serve!You can make the garbanzo bean BBQ mixture up to the night before and then make the wraps prior to serving as tortillas can get mushy in the refrigerator if stored too long. It’s best to wrap fresh! So yummy!Check out the variety of Stubb’s® Bar-B-Q Sauces at your local Walmart – Original, Spicy, Smokey Mesquite, Sticky Sweet, Hickory Bourbon, Sweet Heat, Honey Pecan, and Dr Pepper Bar-B-Q Sauce & pick up some French’s Mustard for your other BBQ needs! Author: BoredMom Filed Under: Entertaining, Food, Recipe Tags: BBQ, Vegetarian Related PostsAugust 8, 2019Tofu Veggie Enchilada Bake with Simply OrganicAs we mosey into summer, I get so excited to see bright beautiful bell peppers |
July 2, 2019Vegetarian Pressure Cooker French Onion SoupThis post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.There’s something magical about cooking onions. If I could bottle up the scent of onions simmering with herbs and spices, I would name it ‘Comfort Food’ as many delicious meals start with a base of onions.One of my favorite nostalgic soups is French Onion Soup, but I’ve steered clear from making it in recent years because the base is often made with beef stock and I’m a vegetarian.However, now with Better Than Bouillon No Beef Base, I can make my favorite traditional French Onion Soup again with rich satisfying flavors, but vegetarian style!I love how easy Better Than Bouillon is to use, and the Vegetable Base has long been a staple in my pantry. Unlike boxed liquid broth that can spoil quickly in the refrigerator, or worse bouillon cubes that are as hard as rocks, the Better Than Bouillon concentrated base is smooth, rich and scoopable.The base blends into liquids quickly making it easy to adjust my flavors in broths, sauces or marinades.Better Than Bouillon offers other vegetarian and certified vegan products including: Seasoned Vegetable Base, Roasted Garlic Base, Organic Seasoned Vegetable Base Vegetarian No Chicken Base.I’m huge fan of saving time when cooking so in addition to using the Better Than Bouillon base, I’ve incorporated the use of a pressure cooker in this French Onion Soup recipe.Vegetarian Pressure Cooker French OnionYOU WILL NEED:(Serves 8-10) 4 tablespoons unsalted butter 4 vidalia onions, sliced 3 cloves garlic, chopped minced 3 sprigs fresh thyme 2 bay leaf 1/2 cup red wine, preferably dry (I used an inexpensive French wine) 6 tsp Better Than Bouillon No Beef Base6 cups water One French baguette, cut about 3/4-inch to 1 inch thick grated Gruyère cheese or white cheddar, to top on each bowl.HOW TO PREPARE:Turn the pressure cooker on to the sauté setting. Add the butter, onions, garlic, thyme, and bay leaf and stir to combine. Cook the onions for 5 minutes until they slightly soften.Stir in the red wine and seal the pressure cooker top. Using the manual setting, select HIGH pressure for 15 minutes. When it’s finished, do a quick release and vent.Remove the lid carefully and turn the pressure cooker to sauté. There will be a good amount of liquid that the onions released. Cook for 5 minutes until some of the liquid evaporates and bring mixture to a simmer.Carefully remove the thyme sprigs, yet try to keep the little thyme leaves. Remove the bay leaves.Add |
June 20, 2019Healthy Fast Meals with WildscapeI received this product for free from MomsMeet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.I recently had the opportunity to sample some varieties of the Wildscape meals. These Frozen gourmet meals come in six different varieties, and two being gluten-free and two are vegetarian.They are made with natural real food ingredients and are wonderfully spiced. Wildscape Meals are created with ingredients you can recognize by sight and by name – no funky chemicals or preservatives.It took about 5-1/2 minutes to microwave one container of food. The meal may be microwaved in the actual container it comes in, however I prefer to just dump it in a microwave safe dish and heat from there. The container is very sturdy, recyclable and resealable. They are actually great little containers to reuse for other purposes.We sampled the two vegetarian options at our family dinner – Gochujang Cauliflower and Peri Peri Portobellos. Both Wildscape vegetarian options had a fair amount of heat to them, which was great because our family loves a little spice. I love that Wildscapes uses healthy nutrient dense grains and beans such as quinoa, barley, red beans and garbanzos.The meals were satisfying, filling and best of all healthy for my family. As it’s summer time, it really is too hot to cook so these were so welcomed in our household!We also had neighbors over one night, so we prepared the two chicken varieties, as my daughter and I don’t eat meat. Their meat recipes contain natural beef, antibiotic free chicken, and the ingredients are purposely layered to hold their texture when cooking in the microwave.My guests loved the Wildscape meals with the Lime Chicken variety being their favorite. And, all I had to do was simply microwave the meals!! Talk about easy entertaining!These meals typically retail for $5.99Wildscape Meal can be found at the following retailers: H-E-B, Publix, Harris Teeter, Fresh Market, and AmazonFresh. For Florida and Georgia residents, while Wildscape is available at Publix, Fresh Market carries all six varieties, making it the preferred grocer.Author: BoredMom Filed Under: Food, Food Reviews Blood Orange BBQ Sauce with Air Fryer PotatoesVegetarian Pressure Cooker French Onion Soup |
May 31, 2019Blood Orange BBQ Sauce with Air Fryer PotatoesMy family loves salmon, so I was excited to learn about this gourmet pre-planked salmon. Located in a tiny South Shore hamlet of Blandford, Nova Scotia, Cedar Bay Grilling Company is an award-winning producer of frozen Salmon products that bring the best of Atlantic Canada to homes around the world. Cedar Bay Grilling Company’s Cedar Planked Atlantic Salmon products are easy to prepare, yet have a “gourmet” appeal to suit all lifestyles and tastes. I was sent two planked salmons to try out – Sugar & Spice 24 oz Cedar Planked Atlantic Salmon, and one 24 oz Applewood with Orange & Ginger Cedar Planked Atlantic Salmon.As we are going into the summer season, I decided to create a fun and easy recipe to pair with this beautiful salmon that is perfect for entertaining. As the Cedar Bay Grilling Company Orange & Ginger Cedar Planked Atlantic Salmon is simply delicious the way it is hot off the grill, I decided to pair it with my Blood Orange BBQ Air Fryer Potatoes. The sweet tangy spicy flavor of the deliciously seasoned salmon pairs perfectly with these potatoes. Best of all, this dinner is so easy to put together! As the salmon is already prepped with seasoning and placed on a 14″ pre-soaked cedar plank, there is no prep work – just thaw, remove from packaging and place on the grill or in the oven. The result is an eye-catching, upscale presentation in less than 20 minutes. It looks great, delivers a unique cedar smoked aroma and tastes delicious!After a batch of my easy Blood Orange BBQ sauce is made, simply coat the baby potatoes ( I used multi-colored ones) and put in the airfryer for 18 minutes at 375 degrees.Blood Orange BBQ SauceYou Will Need:One, 13-ounce can of plain tomato sauce2 blood oranges – juice and zest1/4 cup apple cider vinegar1/2 cup molasses1 tablespoon onion powder1/2 teaspoon ground coriander1/4 teaspoon clove powder1 teaspoon garlic powder1 teaspoon ground cumin1 tablespoon smoked paprika1 teaspoon ground fresh black pepper1/2 teaspoon salt1 teaspoon of cayenne pepperHow to Prepare:Add all ingredients to a small stock pot and heat for about 15 minutes stirring occasionally until mixture thickens.Store in a clean mason jar, and it will last in the refrigerator for up to 2 weeks. BBQ Air Fryer PotatoesYou will need:1 lb., 8oz – baby potatoes (any variety)1 tablespoon olive oil4-5 tablespoons of the Blood Orange BBQ SauceHow to Prepare:Clean and halve potatoes.Toss oil and BBQ sauce with the potatoes in a mixing bowl.Put the potatoes in the air fryer, set at 375 degrees and cook for 18 minutes.I put my beautiful Cedar Bay Gr |
May 20, 2019Stock up on General Mills Cereals & Support Children’s Miracle Network HospitalsThis post is sponsored by General Mills. All thoughts and opinions are my own.Giving and volunteering have always been a part of my life, so naturally, my daughter has been raised to also take part in many charitable causes. Moms will often ask me how I was able to get my teen involved with so many different charities, and my reply is always the same – start early, have teachable moments and allow your kids to find a cause that is meaningful to them.When my daughter was small Brownie Girl Scout, we made kits for the elderly via Meals on Wheels that contained essentials a homebound senior may need. I loved listening to the girls discuss what may be useful (like large print crossword puzzles or stamps) and I was often so thrilled with their creativity. In addition to ‘stuff’, the girls would also write a heartfelt note to brighten someone’s day. It was not unusual for this ‘care box’ to be the only thing a homebound senior received, and so much care and love went into each box. As the girls got older, they picked up trash for I Love a Clean San Diego and we’d have a contest as to who could find the ‘weirdest’ piece of trash to make it exciting. As teens, the girls made sandwiches for homeless, collected spare change for the Clean Water Project in Africa, organized clothing for women living in shelters escaping abuse, and volunteered with Special Needs Children on a weekly basis.As a busy Mom, I often look for charitable causes that we can support to and fit into our hectic schedule. That’s why I absolutely LOVE General’s Mills current support program for the Children’s Miracle Network Hospital. I can stock up on my kid’s favorite General Mills cereal AND support our local CMN Hospital.During the month of May, Costco has collaborated with General Mills. General Mills will donate at least $200,000 to CMN Hospitals, and shoppers will find specially marked CMN Hospitals boxes of General Mills cereal highlighting patients who have benefited from local donations to member hospitals.Our local ‘Miracle Kid’, treated at San Diego’s Rady’s Children’s Hospital, is cute-as-a-button Kaylee Mulusky (pictured above on the cereal box). Kaylee was only two years old when they found out she had acute lymphoblastic leukemia. This sweet little girl has completed her chemotherapy in March 2018 and her long-term prognosis is now excellent. In fact, Kaylee is now loving kindergarten and gymnastics! She visits Rady’s Childrens Hospital in San Diego, my hometown, for monthly checkups.Giving back is very important to our family, so I love that my family can enjoy the General Mills cereal they love (Lucky Charms!), and educate themselves on the amazing treatment that our local CMN Hospital provides which just furthers our family discussion about helping others.SIMPLE WAYS |
May 15, 2019Tangy Vegetable Tagine with Preserved LemonsThis shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MySanPelMomenti #TastefullyItalian #CollectiveBiasAs winter winds down and lemon trees are dropping their bounty, I have been preserving lemons with salt to use in soups, bakes, stews and salad dressings. As a fan of one-pot cooking, my Tangy Vegetable Tagine with Preserved Lemons is an easy, yet impressive dish to prepare for dinner guests. It may be enjoyed alone, or served over your favorite grain. The flavorful tagine flavors range from spicy, sweet to zesty, so it’s important to serve a delicious beverage that complements the flavors. I love pairing SANPELLEGRINO® Momenti Lemon & Raspberry beverage with this exotic meal as it’s a wonderful flavor mix of real fruit juice and refreshing bubbles, with no artificial sweeteners. The light lemon and raspberry flavors from the sparkling drink pair perfectly with this lemon infused tagine!As SANPELLEGRINO® Momenti beverages are brand new at Walmart, they may not be available in every store just quite yet. However, I loved the convenience of ordering my cases of SANPELLEGRINO Momenti cans from Walmart online, as they came straight to my door. I can order in bulk, so I’m prepared to serve all my thirsty party guests.Hover over the image above to shop SANPELLEGRINO Momenti at Walmart!SANPELLEGRINO Momenti is a great alternative to soft drinks with a wonderful blend of real juice and fine, carbonated water. Many of my friends don’t drink soda, yet enjoy carbonated waters. My guests will love the SANPELLEGRINO Momenti beverages as they are super stylish! In fact, they are so attractive, that they may be served as is in the can, or poured into a frosty glass. My friends will also be thrilled that these sparkling drinks are also 35 calories per can! These drinks are fancy AND guilt free!Tangy Vegetable Tagine with Preserved LemonsI love using my own preserved lemons in this recipe, but you may also buy preserved lemons, or simply use 2-3 teaspoons of lemon zest instead.You Will Need2 cups celery chopped1 small onion diced2-1/2 cups cubed butternut squash28 oz canned crushed tomatoes14 oz water1 tsp salt1 tsp coriander1 tsp red chili pepper1 tsp cinnamon1 tsp turmeric2-3 preserved lemon chunks – rinsed and diced (make sure there are no seeds)3 carrots chopped1 15.5 oz can garbanzo beans1 cup diced parsley2 tbsp avocado oil or other vegetable oilServing suggestion: You may enjoy this tagine plain, or serve over rice, cous |
May 11, 2019My Quick Seattle GetawayI groaned as I started to pack my suitcase. Seattle forecast? Rain, followed by a little more rain. As a native San Diegan, we have a love-hate relationship with rain. We desperately need the rainwater due to our ongoing drought, but the honest truth is that we simply don’t like getting wet or our cars spotty. I shoved my previously un-used umbrella and raincoat into my tiny suitcase. My husband and I were off for a two night romantic getaway, so rain actually didn’t sound so bad. Cheered by the thoughts of hot coffee and cozy bistros, we boarded our non-stop Alaskan Air flight to Seattle.Upon landing over green and foggy Seattle, sunbeams blasted through various parts of the city highlighting the beautiful trees loaded with autumn leaves of oranges and gold. As we arrived mid-day and the sun just happened to fighting its way out, we decided that now would be a great time to do the Space Needle to take advantage of the clear view.As luck would have it, it was also not very crowded in the Sky City Restaurant at the top, so we were able to get in with a last minute reservation. Note: Don’t chance it – if you would like to eat in the rotating restaurant, call ahead and make a reservation. The restaurant view was breath-taking and the food was also very good. Enjoy a glass of wine before going to the very top observation deck. At least I needed a glass of wine because I’m not a super huge fan of heights. However, the way the structure is set up I felt very comfortable — and it was nice to know there is an additional bar at the very top should I have needed additional liquid courage.After descending from the Space Needle, we headed over to the Chuhily Glass and Garden Museum next door. This is a DO NOT MISS museum. The glass sculptures pop with color and light, especiallly in the outdoor atrium and gardens, constrasting against the rain forboding sky. It’s a beautiful oasis and Chuhily’s artwork melds perfectly into Seattle’s vibe.It was starting to get dark, as we’re on daylight savings time now, so we decided it was time for a nosh – but just not any little snack. On Thursdays, the Seattle Caviar Company does caviar tastings with a glass of champagne for $30. I think I found their company website aptly named caviar.com a few years ago, and have obsessed about this visit ever since. Our hostess was so sweet and explained the differences in the caviar.The tasting also comes with an informational sheet that you can put notes on, or take with you. Ironically, my most favorite (reasonably priced) caviar is actually the White Strugeon California variety. Sorry, Russia It had a lovely balance of cream, salt and slight nuttiness. I could |
May 11, 2019My Favorite Healthy Summer Drink : Berry Berry ZingerThis post is sponsored by Celestial Seasonings but the content and opinions expressed here are my own.The warmer weather is FINALLY here, so I’ve been making my colorful, flavorful Berry Berry Zinger beverage. Pairing fresh seasonal strawberries with Celestial Seasonings Raspberry Zinger tea creates a light and tangy berry-centric beverage to enjoy while cooling down. Pssst…add a little white wine to this recipe for guests 21 and over and create a fantastic cocktail without any added sugar! Unlike plain teas, Celestial is a more flavorful tea that does not require any sweetening. Celestial Seasonings Raspberry Zinger tea is flavorful, yet has 0 calories and 0 sugar so it’s the very best addition to my Berry Berry Zinger summer beverage.You Will Need:Fresh StrawberriesCelestial Seasonings Raspberry Zinger Tea (4-5 tea bags)4 cups of water – to make the tea ice cubes2 cups of sparkling water to mix in OR for those 21 and up, add a white wine like Pinot Grigio of Chardonnay instead.Make sure there is plenty of headspace in the blender when mixing with sparkling water.How To Prepare:Brew about 4 cups of Celestial Seasonings Raspberry Zinger tea with about 4-5 tea bags so it’s very strong. Let the tea steep for at least 10 minutes.Cool the tea and pour into ice cube trays or mini-muffin tins.Freeze the tea cubes. Once frozen, I like to store them in a plastic container to keep them fresh and for easy access.In a blender, add in 5-6 fresh strawberries, 4 tea ice cubes and sparkling water or chardonnay (about 2 cups)Blend until smooth and top should be frothy.Pour into a pretty glass and serve immediately. Best enjoyed poolside with friends!It’s best to make this in small batches so they are icy and delicious.You may find a great variety of Celestial Seasoning’s herbal and green teas at Walmart. Author: BoredMom Filed Under: Entertaining, Food, Recipe, WIne Tags: Smoothie, strawberry, Tea Easy Lemon Curd Recipe for SconesMy Quick Seattle Getaway |
April 8, 2019Easy Lemon Curd Recipe for SconesI just returned from London and let’s just say tea and scones became a thing. Lemon curd was one of my favorite things to smear on top of a warm toasty scone, so I simply had to make some when I returned. You can water bath lemon curd, but my recipe is intended to be consumed within a month’s time. These little jars make great gifts, or put them out with freshly baked goods at a Springtime brunch.This recipe makes three 4 oz. jars. Refrigerated version.You will need:1/2 cup freshly squeezed lemon juice1 cup of sugar1 tablespoon lemon zest (make sure to wash your lemons thoroughly!)3 eggs1/4 cup of butterHow to Prepare:In a small glass bowl, whisk the eggs, sugar and lemon juice together until well blended.Pour mixture into a medium-sized non-stick pot. Stir CONSTANTLY on medium to low heat.After two minutes, add in the butter and lemon and keep stirring!You never want to stop because you don’t want the egg to separate out while it’s heating up.Heat until the mixture is bubbly but not boiling and the curd has thickened. You can do a spoon test – if the curd coats the back of a spoon, it’s ready.Pour mixture into three 4 oz. sterilized jars.Fridgerate. The mixture will keep in the fridge for 3 weeks. Use within 7 days after opening one.Author: BoredMom Filed Under: Food, Recipe Tags: Curd, Lemons, Scones Vegan Banana Peanut Butter Cardamon Smoothie with Metamucil Premium BlendMy Favorite Healthy Summer Drink : Berry Berry Zinger |
April 8, 2019Vegan Banana Peanut Butter Cardamon Smoothie with Metamucil Premium Blend Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LighterFeelsGood #CollectiveBiasThis Vegan Banana Peanut Butter Cardamom Smoothie is a delicious treat, but with no additional sugars added. I’ve included Metamucil Premium Blend (*Yes, Metamucil is Vegan)as the fiber blends really well with the banana, and it is sweetened with plant-based Stevia and contains natural flavors and colors.I also use unsweetened plant-based Oat or Almond milk to help thin out the smoothie, yet keep it creamy and delicious.I firmly believe that our overall general health is directly related to our digestive system. Adding in fiber to a delicious smoothie is such an easy way to stay regular and keep the system moving. Metamucil Premium Blend has 100% NATURAL PSYLLIUM FIBER. Metamucil is the only leading brand that contains naturally sourced psyllium fiber^ that helps promote digestive health and regularity*Interested in trying out the Metamucil Premium Blend? Hover over the photo to click through and purchase it!Vegan Banana Peanut Butter Cardamon SmoothieYou Will Need:The New Metamucil Premium Blend Take as directed. One Banana3/4 Cup Almond or Oat MilkMetamucil Premium Blend2 Tablespoons Natural Peanut Butter1/8 Teaspoon Powdered Cardamom & some to sprinkle on top of the finished smoothie4 ice cubesVARIATIONS: Leave out the peanut butter and try the new Berry Flavored Metamucil! How to Prepare:Chop up the banana and add all of the ingredients to a bullet mixer.Blend until the ice is completely broken up and the drink is smooth with no lumps. Sprinkle a little cardamom to the top of the drink and serve immediately!As it’s almost bathing suit season (eek!), I’ve started to focus more on portion control. My diet is already healthy, but too many calories from a ‘good food’ isn’t exactly a great weight loss strategy!In addition to getting my digestion system on track, I find that Metamucil Premium Blend is a great choice to control appetite. The natural psyllium fiber in Metamucil helps curb your appetite so you feel less hungry between meals* The extra Metamucil Premium Blend fiber also helps me feel so much better! Metamucil traps and removes the waste that weighs you down so you feel lighter and less sluggish*If you are interested in getting your digestion system on track, and feeling lighter, take the Metamucil 2-Week Challenge. Take just one glass per day for 14 days and experience the benefits of Metam |
April 7, 2019Preserving Lemons with SaltIf you have lemons coming out of your ears, or have a very generous neighbor with a bountiful lemon tree, don’t let that precious fruit go to waste!You can preserve lemons in salt resulting in a glorious tart pickled rind that can be sliced (after it’s done processing) and used in stews, soups, tagines, fish dishes, salad dressings and more!Salted lemons are popular in Moroccan cooking, but the uses are so wide, you’ll wonder why you didn’t use up your extra fruit like this before.You’ll NeedFresh lemons ( 8- 10 per quart depending on size)- scrubbed clean ( I also use Veggie Wash to make sure no environment is on them – jet fuel, bird poop, you get it.)SaltSterilized Quart Jars with lidsHow to PreparePut 1 tsp of salt at the bottom of the jar.Cut lemons in half and then quarters. I use a bowl to salt about 8 pieces and cover with a thin layer of salt.Stuff in the jar. I used a metal rolling pin.Keep repeating until the jar is completely full (it can hold quite a few!)Be sure that they lemons are completely covered with salted lemon juice. If you don’t have enough juice covering the lemons when you get to the top, simply juice another lemon to cover EVERYTHING.Seal and they can sit out on a counter for 3-4 weeks. I shake them every day or so to move the brine around to make sure the salt is well distributed.The rinds become somewhat translucent when ready.Make sure to use a clean utensil when retrieving one to use, as you don’t want to contaminate with a dirty fork or spoon.Rinse the lemons before slicing to add to sauces, soups, etc. There is a pulpy mess that is no longer needed – you simply need the rinds.Enjoy and have fun experimenting with the delicious world of preserved lemons!You can store them in the fridge, but the acid salt combo will keep them perfectly preserved for months with no refrigeration needed.Author: BoredMom Filed Under: Food, Recipe Travel the World With HoneyVegan Banana Peanut Butter Cardamon Smoothie with Metamucil Premium Blend |
March 14, 2019Travel the World With HoneyAs Southern California explodes into an epic Super Bloom, flower fans will also see busy little bees working overtime with the abundance of Spring pollen. This is also a time for us honey fans to rejoice, as the varieties of honey that come from the various flower pollens are exceptional and delicious!Honey is not only a great source of antioxidants, but it has natural antibacterial and antifungal properties. Honey has been used for centuries to heal wounds and it’s super for soothing a sore throat.I love to pick up jars of honey when I travel because it’s a consumable, and it makes the perfect ‘locally made’ gift. Honey often take on the flavors of the flowers or plants that the bees are visiting, so it’s not unusual to see ‘flavored’ honey options such as orange blossom, eucalyptus, lavender, rosemary, radish and so on. It’s a gourmet way to experience honey and it never gets boring!Here are some of my recent favs that I discovered at Expo West and you don’t even have to get in a car or plane to experience them! Although these honey varieties are available online, the ‘travel’ journey is in the bottle.Rango HoneyIn celebration of the Spring desert bloom, my first pick is Rango Honey, from the Sonoran Desert. A family-owned company, Rango Honey harvests raw honey and bee pollen from more than 1,500 hives located throughout the Sonoran Desert, one of the most biodiverse ecosystems in North America. The honey’s consistency is very thick and rich and amazing with hard cheeses. If you’re a foodie like me, you’ll appreciate the texture, flavors and beautiful butterscotch golden hues.Rango Honey also sells beautiful bee pollen which is tasty on acai fruit bowls, cereal, and yogurt combos, or salads.Available online here & they even have seasonal packaging for gifts! You can find yummy Sonoran Desert Rango Honey Online Here.New Zealand Manuka Health HoneyMy next pick is quite a distance from the Sonoran desert in the U.S. Take a plane ride for about 13 hours from LAX and can sample some of the richest honey in the world. Kiwis are SERIOUS about their honey. Manuka honey, sourced from the manuka tree, is a deep dark rich honey color with a thick consistency to match. New Zealand honey companies rate their honey by MGO. MGO stands for methylglyoxal, the naturally occurring compound that makes Manuka honey so special. Every jar of 100% New Zealand Manuka Health MGO™ Honey is tested and certified for natural MGO content.This testing number is then placed on the jars of honey so a consumer can clearly see the grade, and the higher the number, the higher the grade. Not only does Manuka honey have exceptional dietary health benefits |
March 7, 2019Zesty Jalapeno Lemon JellyMake this Zesty Jalapeno Lemon Jelly & share this tasty GREEN St. Patrick’s Day treat with friends and family!Canning is a great way to make shelf-stable jellies, although these often never make it longer than a few months at my house because they are so tasty. #humblebrag This jalapeno lemon jelly recipe is spicy and sweet, so it pairs well with all types of cheeses (soft and hard). It’s also a tangy gourmet topping to add to a taco bar! If you’ve never canned before, I recommend starting out with a recipe like this because it’s fairly fail-proof. Simply follow the instructions below and get yourself a basic canning set (very large canning pot, rack, and tools to safely remove hot jars, etc.)I ordered the 16 oz. Mason Jars for my spicy jelly on the easy-to-navigate SKS Bottle & Packaging web site.I used the larger 16 oz. Glass Mason Jars for my spicy jelly as it’s devoured quickly at parties. 16oz = 1 pint, so this recipe will make 3 pints. If you would like to use smaller jars, the 1/2 pint size is fine as well and is also good for gift giving.You Will Need:Makes six 1/2 pints or three pints1 3/4 cups apple cider vinegar1⁄2 cup fresh lemon juice (use zested lemons)7 jalapeno peppers, fresh – with seeds. If you like it less spicy, de-seedLemon zest from 4 grated lemons6 cups white sugar5 oz of pectin (your choice of brand, but do NOT use liquid pectin for this recipe)16 oz. Clear Glass Mason JarsHow to PrepareSterilize your jars per water bath instructions from the National Center for Home Canning Here. The Clear Glass Mason Jars will arrive sparkly and fresh, but it’s always a good idea to sterilize jars and lids as food safety is always of utmost importance.Zest lemons with a zester. Make sure to only get the yellow portion of the lemon and not the white part underneath, as that is often bitter.Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a food processor. Pulse to desired fineness. Stir in pectin powder. Heat the jalapeno slurry and when hot combine with sugar in a saucepan and bring to a boil.Boil hard for 5 minutes and stir often. Remove from heat. If there is any foam, use a slotted spoon to scoop it out.Carefully pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes.Remove with canning tongs and let jars cool for 24 hours.As the |
February 28, 2019Blood Orange Quick Bread LoafI just received some beautiful organic blood oranges in my CSA box, so I decided to make a quick bread loaf using some up. It’s essentially my lemon loaf recipe, but instead of lemon juice, blood orange juice and zest, and instead of poppy seeds, I used white chia seeds! I also lowered the sugar content of this blood orange bread by using a Monkfruit sweetener by Steviva. It may be used in place of sugar (same measurements).You will need:2 Blood Oranges1 1/2 cups flour1/2 cup greek yogurt1/2 olive oil1/4 teaspoon salt1/2 cup Monksweet Steviva or sugar2 teaspoons baking powder1 teaspoon vanillazest from two oranges3 eggs2 tablespoons white or black chia seedsHow to prepare:Makes one loaf – has glutenPreheat oven to 350 degrees. Grease a 9 x 5 loaf pan with olive oil.In a medium bowl, mix all dry ingredients – eggs, oil, yogurt, vanilla and add sugar. Mix well.In another medium bowl, mix in all dry ingredients – flour, baking powder, salt and chia seeds.Slowly mix in the dry ingredients into the wet mixture until batter is well incorporated and smooth, but not overmixed.Pour batter into prepared pan and bake for 50 minutes.Insert a toothpick to make sure it comes out dry. Cool for 30 minutes, loosen from sides and it should come out of the pan easily. Slice and serve! Print YumBlood Orange Bread LoafIngredientsYou will need:2 Blood Oranges1 1/2 cups flour1/2 cup greek yogurt1/2 olive oil1/4 teaspoon salt1/2 cup Monksweet Steviva or sugar2 teaspoons baking powder1 teaspoon vanillazest from two oranges 3 eggs2 tablespoons white or black chia seeds InstructionsPreheat oven to 350 degrees. Grease a 9 x 5 loaf pan with olive oil.In a medium bowl, mix all dry ingredients - eggs, oil, yogurt, vanilla and add sugar. Mix well.In another medium bowl, mix in all dry ingredients - flour, baking powder, salt and chia seeds.Slowly mix in the dry ingredients into the wet mixture until batter is well incorporated and smooth, but not overmixed. Pour batter into prepared pan and bake for 50 minutes.Insert a toothpick to make sure it comes out dry. Cool for 30 minutes, loosen from sides and it should come out of the pan easily. Slice and serve! Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://www.boredmom.com/food/blood-orange-bread-loafAuthor: BoredMom Filed Under: Food, Recipe Tags: Bread, orange, Zest Related PostsMarch 8, |
February 14, 2019ExpoWest Natural Products Show: How to Work With Bloggers & InfuencersExpoWest is the most overwhelming natural food show on the PLANET and it’s also the most fun! As an exhibitor, it’s your opportunity to shine, interact and make deals! It’s also a time for you to get exposure about your products to the general public. If a consumer sees a blog post or social media that features your product and wants it, she or he is going to look for it at a local grocery story. ExpoWest is a HUGE opportunity to meet influencers that have reach across the country, so this is your chance to create your own demand. But how do you talk to bloggers and buyers at the same time? Here’s a quick hit list on how to maximize your marketing efforts without going bonkers at the show.Market EarlyIf you aren’t reaching out to bloggers and influencers right now to create a buzz about your products, you’re already tardy to the party. People will be setting their appointments up soon, and you want to be on their list. Get yourself TAGGED with the appropriate hashtags, and GET EXPOSURE NOW. Find influencers on Instagram, Twitter, and Facebook by doing a search on #ExpoWest or #ExpoWest2020 – Who was out there beating the pots and pans for brands in the past (search #Expowest2019)? Also, ASK if influencers have a WEBSITE. Many Influencers do NOT have websites and only run their show on Instagram and other social media platforms. It’s won’t necessarily be evident from their badge at the show, so it’s OK to ask!Instagram is GREAT for short term bursts of exposure, especially leading up to an event. However, blog posts are often ranked on Google, are searchable and have staying power. Choose a combination of exposure if possible. If you want a full blog post with photos, bloggers will often charge a fee based on their reach and social following. Some will do social posts in exchange for product. Email the influencer and ask for their Media Sheet, or pitch an idea. What do you have to lose? NADA. If you don’t ask, you don’t receive!Show TimeSo your space is set up, you’re loaded with order sheets, samples, t-shirts, pens and other hip swag. You start to look at show badges as people approach you – ahhh, an INFLUENCER! DEER IN HEADLIGHTS. Do you A.) take 30 minutes to discuss your product at the possible expense of missing out on a buyer or B.) have a succinct verbal summary of your awesome product & info as to where someone may find the product? EXPO Influencers are passionate about Natural Foods and they want to HELP YOU. We are not there to get in your way. SUGGESTION: Have separately |
February 14, 2019Broccoli Barley Soup with Creamy Grassfed MilkThis post is sponsored by Horizon but the content and opinions expressed here are my own.When I make meals for my family, I try to make mindful decisions when it comes to the ingredients. I not only look at the overall nutritional value of the meal, but I seek organic choices whenever possible. Organic food production does not involve any toxic pesticides, so that means healthier food for my family. Farms that certified organic must also maintain or improve the natural resources of an operation, from soil to wildlife, so it’s an ongoing beneficial benefit to our planet as well.My Broccoli Barley Soup with creamy grassfed milk and cheese is a delicious soup to enjoy on a cold crisp night. It’s creamy comfort food, but chock full of vegetable goodness as well.I prefer using Horizon Organic Grassfed Milk because I’m an animal lover and fan of humane farming treatment. It’s not unusual for me to yell out, “PULL OVER!”, so I can run up to a farm fence and pet a cow. It’s happened maybe once or forty times.Horizon Organic walks the talk with humane animal treatment and provides plenty of shade, shelter, and clean water to their cows and they spend their time grazing on lush organic green pastures. Horizon Organic also does not use antibiotics or growth hormones. The result is a wholesome organic creamy product from cows that live an ‘aMOOsingly’ happy life! (See what I did there?)Walmart has a large selection of organic products at a great price, so it’s easy for me to grab products or ingredients on the go.Broccoli Barley Soup with Creamy Grassfed MilkYou Will Need:1 Onion Chopped3 Large crowns Broccoli Chopped2 Carrots Peeled and Chopped1 Cup of Barley (2 cups cooked)1 Teaspoon Salt1 Teaspoon Pepper1 Tablespoon Fresh Thyme2-3 Cups Vegetable Stock2 Cups of Horizon Organic Grassfed Whole Milk or 2% Milk1 Tablespoon Vegetable OilHorizon Organic Shredded Mexican Cheese (as a topping)How to Prepare:In a stock pot, cover broccoli and carrots with water and bring to a boil. Cook until tender. In a pan, saute’ onions in the vegetable oil until translucent.Add all cooked vegetables to a food processor, salt, pepper, 1 tablespoon fresh thyme and 2-3 cups of vegetable stock. Blend until smooth.Pour mixture into soup stock pot and simmer on low. Pour 2 cups of milk to the blended broccoli soup mixture and stir occasionally for 10 minutes.I used a rice maker to cook my one cup of dry barley (should yield about 2 cups cooked), however, you may cook your barley with 2 cups water in a stock pot on low heat until tender. Stir in two cups of cooked barley to soup prior to |
February 12, 2019Spring Greens Potato BakeWe’re in the thick of green season right now, and I can’t get enough chard and collard greens! You can use either for this recipe, but I’m going to advise against kale because it may be a bit too chewy. This beautiful egg bake is crustless, but hearty with layered potatoes and Spring greens. I mixed in a bunch of vegan ‘imitation bacon bits’ to add a smokey flavor, but these little crunchy soy bits remind me of my childhood. My Mom used to dump fakey baco-bits all over our salads, and it took me years to realize that not ALL all salads had these little crunchy red bits on them. Ack!Lacto Ovo Vegetarian – Serves 6-8You Will NeedOne head of chard of collard greens – clean and pull leafy parts off stems.4 white or red potatoes1/2 cup cheese (any variety)1/4 cup of baco bits8 eggs1/2 cup of low-fat milkolive oil to wilt greens and oil baking dishHow to PrepareI used a large flat Corningware dish (10″). You may use a smaller quiche pan, but you may only need 6 eggs, so beat those LAST if you are using a smaller size.Wilt greens in a saute’ pan and one tablespoon vegetable oil. It’s ok if the greens are still wet from washing. When greens look a bit cooked through, turn off heat.In a stock pot, boil SLICED potatoes (about 1/4″ thick) until a fork can puncture easily. Drain and cool.Layer potatoes and greens in a greased quiche pan. Mix imitation soy bacon bits ( I found mine at Sprouts) into 8 mixed eggs with milk. Beat until smooth. Pour over the vegetable layers and top with cheese.Bake at 350 degrees for 35 minutes. The top should be toasty – start checking on it at the 30-minute mark.Let it cool for at least 30 minutes before serving. I love to put a big dollop of spicy jalapeno jelly next to it – and eat! Enjoy! Author: BoredMom Filed Under: Food, Recipe Perfect After School Snack: Plant Based BurritosBroccoli Barley Soup with Creamy Grassfed Milk |
December 17, 2018Perfect After School Snack: Plant Based BurritosI received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.I removed meat from my diet about 20 something years ago. It used to be rough as a vegetarian in a sea of meat eaters. People used to ask, “What on earth do you eat then….twigs?” Yes, twigs….and bark (eye roll). Thankfully the years have based and plant-based diets are very popular and there are some great tasty choices out there. There are even 100% vegan restaurants that are always packed with a line out the door, so talk about a movement! Still, I have friends however who will tell me that they would like to serve their family more plant-based meals but don’t really know where to start. My friends have read about the health benefits of reducing meat in the diet and want to support a more sustainable environment, but navigating the choices can be difficult, especially with picky kids. I’ve been recommending Alpha Burritos as I feel that they are not only convenient tasty plant-based options, but they pack a nutritional punch with 11 grams of protein. Their yummy burritos are also free of GMOs, cholesterol, hormones, corn syrup, artificial preservatives, and all animal products.Although I personally still eat dairy and cheese, the cheese inside the Alpha Burritos is creamy and delicious – even the pickiest of eaters will love these!Alpha Burritos are available in four delicious, plant-based flavors: Mexicali, Fajita Chick’n, Philly Sandwich, and Pizza They are easy to microwave, or if you have a few extra minutes, it’s great to finish them off in a toaster oven or panini maker so the outside is just slightly crispy!I’m super excited that Alpha Foods has come out with a new pot pie as well, so I’ll be on the hunt for those in my local markets.Alpha Burritos are sold in the healthy frozen foods aisle at Kroger, Walmart, Publix, Wegmans, Fairway Market, Sprouts Farmers Market, Fry’s Food Stores, Safeway, Shaws, Albertsons, Ralphs, Fred Meyer, Harris Teeter, King Soopers, QFC, Dillons, City Market, Giant, and more. Click here to find a store near you! Author: BoredMom Filed Under: Food, Healthy Tags: alphaburrito, burrito, plantbased How To Make Your Family Home SaferBeat the Chill without Breaking the Bank with ClimateRight by Cuddl Duds |
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