texts
stringlengths 267
3.27k
|
|---|
November 30, 2018Pickled Vegetable Wreath with Paisley FarmEvery holiday I can ever remember had pickled vegetables at our family gatherings. I’m not sure if the pickled food lends back to my German heritage, or my Southern roots from the Carolinas as both places seem to love their pickled vegetables! Pickled vegetables are great in an appetizer spread because they hold up well on a plate, look beautiful, and the tangy herb seasoned flavors go great with many celebratory beverages and cheese! Here’s my fun pickled vegetable wreath that your guests will love, and it’s super easy to assemble. If you have a rosemary bush, simply snip off about 20 medium size branches. Rosemary is a common herb bush grown across the country, so even if you don’t grow it yourself, you probably have a friendly neighbor that does.I love using pickled vegetables from Paisley Farm because they offer a great variety of colorful options which makes this holiday wreath design even more fun. Don’t forget to include the Paisley Farm Sweet Beets – Not only does the red in the beets make the wreath pop, but they have a yummy hint of cinnamon which is perfect for winter food pairings.You Will Need:Paisley Farm Brussel Sprouts – Either Dilled or HotPaisley Farm Brussel SproutsPaisley Farm Sweet Pickled BeetsPaisley Farm Sweet Cauliflower20 sprigs of fresh rosemarya small round of a creamy style cheese such as Brie or Camembertsturdy crackersHow to Prepare:Using a round decorative platter that is somewhat flat, lay out the rosemary sprigs into a circular shape near the outer rim of the platter.Start with one type of vegetable and disperse evenly (about 10-12 pieces). Put out the next 10-12 pieces of another vegetable, and then another until everything looks spaced out and even.The nice thing about this self-serve appetizer is that you can quickly restock and the wreath looks fabulous and full again.Place a creamy style cheese round in the center of the wreath with crackers and a tiny jar of toothpicks. Creamy cheese pairs very well with the tangy pickles.Party Tip: When you are done with the rosemary wreath, wash the sprigs with warm water and pat dry. Store in a large plastic ziplock bag with a paper towel. You can recreate this wreath appetizer platter again at another upcoming party or potluck event!Paisley Farm also makes delicious bean salads that are colorful, delicious and also great for parties. The jars also make great gifts in a food-themed holiday basket! Click here to find Paisley Farm Pickled Vegetables and Bean Salads at a Kroger or other fine retailers near you. Author: BoredMom Filed Under: Christmas, Entertaining, Food |
November 29, 2018Lemon Leek Soup with RiceI was absolutely craving something lemony the other day, so this Greek-inspired ‘Lemon Leek Soup’ with rice hit the spot! I love lemon, so I added the juice from 3 large lemons. However, the more lemon added, the saltier this soup will taste (I think our taste buds get confused!) If you want to dial down the citrus, add 4 tablespoons first, and then the final 2 tablespoons last ‘to adjust to taste’. I also think fresh ground black pepper on top with the fresh dill brings this soup to life. Vitamin C is great for skin or wound healing and is a smart idea in the flu season to boost immunity. This is an interesting way to add more Vitamin C to your day, and leeks are just fun to cook with! For some reason, I can cut leeks all day and I won’t tear up as I do with regular onions!You Will Need:2 quarts vegetable stock1 pound (3 cups chopped) leeks, white and light green parts only, cleaned and sliced thin, remove anything too thick and woody2 cups cooked rice3 large eggs3 lemons, juiced and strained, about 6 to 8 tablespoons1 tablespoon dill, chopped, for garnish1 teaspoon saltpepper to tasteHow to Prepare:In a large stockpot, combine the soup stock and leeks and bring to a boil for about 20 minutes until leeks start to look translucent. Stir in cooked rice and let simmer for another 10 minutes on low.In a medium bowl, beat the eggs and lemon juice together until combined.Turn off heat on stove. Take a ladle of broth from the pot and slowly pour into the egg mixture, whisking while pouring (if you add the eggs directly into the pot, the eggs will curdle). Add one more ladle of broth to the eggs and whisk to combine. Then pour the egg mixture into the large pot of soup.Ladle into bowls and garnish with dill.Author: BoredMom Filed Under: Food, Recipe Tags: greek, leeks, lemon, rice, 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 Holiday Chocolate BarkPickled Vegetable Wreath with Pais |
November 25, 2018Holiday Chocolate BarkThis festive chocolate combines winter fruit favs in a colorful citrus packed candy. Also, by choosing local fruits, you are cutting back on foods that require long travel and storage. This simple dessert features in-season pomegranate and oranges. Yum!Serves: 8 peopleDirectionsOver a double boiler or in a bowl in a microwave, melt chocolate until smooth. Add in 1/4 teaspoon powdered cardamom.On a waxed paper-lined baking sheet, spread melted chocolate in a thin layer.Sprinkle nuts, pomegranate seeds and orange zest over the chocolate. Very gently press toppings into the chocolate (but not all the way through).Refrigerate for 2-4 hours for the chocolate to set again. Break into shards.Modified and republished with permission from http://deliciousliving.com/recipes/holiday-chocolate-bark?cid=nhbcJamie Gates | Photo by Jennifer OlsonAuthor: BoredMom Filed Under: Food, Holiday, Recipe Tags: Chocolate, orange, pistachio, pomegranate 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 October 20, 2021Filipino Spiced Sweet Potato Wild Rice PilafThanksgiving will be here before you know it and I always love to make creative versions of traditional Thanksgiving Day sides to mix things up. Using Serious Foodie’s Filipino Grill Spice Rub, I came up with this tasty spiced sweet potato and wild rice pilaf […]Contests, Food, Recipe - by BoredMom Low-Sugar Holiday Cranberry Brie BitesLemon Leek Soup with Rice |
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 given the choice, I tend to gravitate towards the cheese and fruit platter for dessert. I’ve created this easy sweet and creamy low-sugar Holiday Cranberry Brie Bite recipe that is PERFECT any time of the year but looks so pretty on a party platter and it’s also easy to assemble.Years ago, I started ditching regular consumpion of sugar for health reasons. Sugar is enemy #1 in the American diet as eating too much added sugar can have many negative health effects such as weight gain, blood sugar problems and an increased risk of heart disease, among many other dangerous conditions. However, that doesn’t mean I still don’t want a sweet treat! Thankfully I can make MANY of my favorite recipes that use sugar by replacing it with Steviva instead. Steviva’s company focus is to make the world a better place by creating various sugar-replacement products to help improve the lives of their customers.Some Steviva products I found helpful in this easy Low-Sugar Holiday Cranberry Brie Bites are: KetoseSweet Liquid and the Steviva Blend, both are keto-friendly sweeteners.Steviva Blend is a delicious blend of erythritol and pure stevia, in a granular form, similar to table sugar. Perfect for low carb meal plans, with zero carbs and calories, and no glycemic impact. And, KetoseSweet Liquid contains allulose — a rare natural sugar found in maple syrup, figs, and raisins — which is a safe, non-caloric, non-glycemic sweetener. It also has Monk fruit and Stevia. Monk fruit is a calorie-free sweetener with a glycemic index (GI) of zero. The best part about the Steviva products is that I can use it just as I would with regular sugar in my recipes.Steviva wants to make the world a better place by doing its part to help its customers use less sugar and improve their lives.Low-Sugar Holiday Cranberry Brie BitesMakes at least 40 bitesYou will need:1 Bag of Fresh Cranberries3/4 Cup Water1 Cup KetoseSweet Liquid1/2 Teaspoon Clove powder1/2 cup Steviva Blend8 oz Wheel of BrieCinnamon – 2 heaping tablespoonsPuff Pastry Sheets (2 sheets) – Each sheet should make approximately 20 bitesOne Mini-Muffin TinHow to prepare: Preheat oven to 350 degrees.Wash cranberries and put them in a small pot with 3/4 cup of water. Heat cranberries on medium until berries start to pop and the skins break down.Turn heat to low and add in the Ketose |
November 11, 2018Crispy Vegetarian Taco Eggrolls – Great for Bowl Games!It’s football bowl season, so that means finger food for entertaining! Here’s a healthy vegetarian taco eggroll using JSL Vegan wrappers that is easy to whip up prior to the big game.As these egg rolls are baked and not fried, they are low in fat but high in flavor. I’ve packed each roll with black beans, corn, diced bell pepper, spices and cheddar. I also made a refreshing yogurt cilantro lime dip that helps cool down the spicy heat.I used Twin Dragon Eggroll wrappers as they are the only wrappers that are vegan, GMO-free and made with 100% natural ingredients. They are also very easy to work with, so if you’ve never rolled an eggroll before, never fear!You Will NeedMakes approximately 10 large egg rolls 1 can of black beansTwin Dragon Eggroll wrappers1 cup of frozen corn ( I used frozen roasted corn)1 cup of vegetarian hamburger crumbles1 cup of shredded sharp cheddar cheese1 tablespoon chili1/2 tablespoon cumin1/2 bell pepper (any variety) diced up1 cup of non-fat Greek yogurt1/2 cup fresh cilantrojuice from one limesalt to tasteolive oil How to PrepareIn a large mixing bowl, add beans, corn, crumbles, shredded cheese, spices, pepper and a pinch of salt. Mix until combined.On a clean prep surface such as a bamboo cutting board, lay out one Twin Dragon Eggroll wrapper. Angle square wrapper so that it is a diamond shape facing you. Take two spoonfuls of vegetarian taco filling and put it in the center of the wrapper.Wet the bottom tip with water and fold over mixture. Then wet the edges of the wrapper and fold over like an envelope. Simply wetting the eggroll wrapper will help it stick to itself and create a seal.Take the final point (also dampened with water) and fold it over snuggly to create a roll. Gently paint the tops of all rolls with olive oil. Place on a baking sheet and bake at 350 for about 25 minutes, or until rolls appear brown and crispy on top.Creamy Cilantro DipThese spicy vegetarian eggrolls are great with a creamy dip. I simply blended nonfat Greek yogurt with cilantro and lime juice to make a quick tangy dip that pairs really well with the spice from the egg roll. If you want a creamier dip, use sour cream.These Crispy Taco Eggrolls keep their heat well, so they are ideal for serving at a football party! However, they may not last long as your guests devour them.TIMESAVER TIP: Prepare a bunch of rolls the day before a party and chill in the refrigerator until you’re ready to bake them.Thank you to JSL Foods for sending a variety of |
November 6, 2018Vegetarian Meat or ‘Neat’ LoafGrowing up in the 1970’s, Sunday was always a meat-centric family dinner night. We would all sit around the table talking about the week ahead eating some sort of roast or meatloaf. I always wondered if the heavy meal was a ploy by my Mom to get me to go to bed on time because I’d be sleepy from a full stomach. I still love the Sunday night tradition of sitting down with my family to check-in with each other (phone free), but now we skip the meat. Here’s a vegetarian ‘Neat Loaf’ recipe that we’ve enjoyed for years and it’s now one of my daughter’s favorites. Meat-free, high in protein, yet very satisfying – even my meat-loving friends love this. It’s also super easy as all of the ingredients can be mixed in one bowl, dumped in a greased bread loaf pan and then baked.You Will Need:1(16 ounce) carton cottage cheese4 beaten eggs1⁄4 cup olive oil1 (1 ounce) envelope dry onion soup mix1 cup finely chopped walnuts ( I just smash mine by hand in a plastic bag)3 cups corn flakes (or similar non-sweetened grain flake cereal – I use gluten-free corn flakes)1/2 cup diced onions (optional)How to Make:Preheat oven to 350 degrees FGrease a glass loaf pan. You can use a metal pan too, just be sure to grease well so the edges don’t burn!In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts & cerealSpoon into prepared panBake for 60 to 70 minutesLet the ‘roast’ rest for 5 to 10 minutes; turn out onto serving platter. Serve with ketch-up or A-1 – like a traditional meat loaf if you’d like!Share this Vegetarian Meat or ‘Neat’ Loaf recipe or Pin it here: Author: BoredMom Filed Under: Food, Recipe Tags: Cottage Cheese, Meat substitute, Neat Loaf, Vegetarian, vegetarian meat loaf, Walnuts 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 |
October 9, 2018Vegan Ginger Squash Potstickers with Twin Dragon Asian WrapperI’ve been getting a variety of squash in my weekly produce box delivered to my house, so the quandary has been what to do with all that squashy goodness? I love flavorful food that is easy to prepare, so I was excited to make my own homemade gyoza. Gyoza, or potstickers, are moon-shaped dumplings that are typically filled with a meat and vegetable filling. As I love heart-healthy vegetarian menus, I have created a vegan version that is perfect for Fall’s squash bounty.If you have never assembled potstickers (or gyoza) before, never fear! It’s actually very easy and much more cost effective to make your own vs. buy pre-made. I used Twin Dragon Gyoza wrappers as they are the only wrappers that are vegan, GMO-free and made with 100% natural ingredients.Twin Dragon wrappers are also very easy to work with. Their sizing and wrapper strength causes less tearing and they are easy to fry with low oil absorption with even browning.You Will Need:(Makes about 22 potstickers)1/2 Acorn Squash, deseeded and peeled (or any variety squash!)Twin Dragon Gyoza wrappers – Store unused wrappers in an airtight plastic or glass container. 1-inch chunk of peeled fresh garlic1/4 cup diced green onions1 cup of soy crumbles – any variety1-2 tablespoons sesame oilpinch of saltone cup of vegetable brothHow To Prepare:Chop peeled and deseeded acorn squash and put into a food processor with ginger, pinch of salt and green onions.Pulse until all ingredients are in small bits.Add in frozen soy crumbles and pulse several times to mix in.Take a round Twin Dragon Gyoza wrapper and place flat on a clean prep surface. Put one large tablespoon of filling in the center of the wrapper.Wet one side with your finger and wet half of the potsticker wrapper. Gently fold and stretch wrapper in a half-circle.The wet wrapper will seal to itself. Gently make mini-folds all along the half-circle edge until firmly sealed.Heat a 12-inch saute pan over medium heat. Spread 1 tablespoon of sesame seed oil and add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching.Once the 2 minutes are up, gently add 1/3 cup of vegetable broth to the pan, turn the heat down to low, cover, and cook for another 2 -3 minutes.Serve hot! They are delicious on their own, but you may also serve a dipping sauce on the side (recipe below).Yum! Quick and easy!Easy Dipping Sauce:1/2 cup low sodium soy sauce2 tablespoons water1 |
October 4, 2018Easy Fall Entertaining with Tyson® Any’tizers®“This post is sponsored by Tyson Foods, Inc, but the content and opinions expressed here are my own.”As the leaves change into fiery oranges and golds, I get so excited to decorate my home with similar nature-inspired colors. My pumpkin decor comes out and I love getting yellow or orange flowers to complement the seasonal decor. With the days getting shorter, however, I find that I have less time in my day to get things done. Planning is so important! However, I hate sacrificing on quality when I have guests coming over, even when I’m super short on time.I like to have snacks on hand that are tasty and can quickly transform into festive party food. One super easy, but very tasty appetizer that can be made in less than 6 minutes is my BBQ Chicken Open-Faced Sandwich Bites. I use Hawaiian style bread to pair with the delicious sweet yet tangy Honey BBQ flavored Tyson® Any’tizers® Boneless Chicken Bites. Convenient Tyson® Any’tizers® snacks are made with 100% white chicken meat and come in a variety of delicious sauces.You Will Need:1 Bag of Tyson® Any’tizers® Boneless Chicken Bites – Honey BBQ Flavored12 Hawaiian style rollsGreen leafy lettuceMayonaiseDecorative toothpicks How to Prepare:Slice Hawaiian rolls in half. Spread a little mayonnaise on each half.Put one Boneless Chicken Bite on each sandwich. Place Any’tizers® Boneless Chicken Bites on microwave-safe plate and heat per instructions on the bag for the quantity.3 pieces for 1 to 1 1/2 minutes6 pieces for 2 to 2 1/2 minutes9 pieces for 2 1/2 to 3 minutesAdd a piece of leafy lettuce on one half of the Hawaiian bread. Place a hot Honey BBQ Boneless Chicken Bite on each open-faced style sandwich and secure with a toothpick. Place on a platter and serve immediately!These little bite-sized appetizers are so easy to put together and will satisfy even the hungriest of guests! I like to pair orange and yellow veggies like colorful peppers or carrots on my open-faced sandwich platter to complement my Fall decor.Products: Tyson® Any’tizers® Popcorn Chicken, Tyson® Any’tizers® Boneless Chicken Bites (Honey BBQ Flavored), Tyson® Any’tizers® Boneless Chicken Bites (Buffalo Style),Click here to find Tyson® Any’tizers® in a store near you! Author: BoredMom Filed Under: Entertaining, Food Lilikoi (Passionfruit) Quick Bread RecipeVegan Ginger Squash Potstickers with Twin Dragon Asian Wrapper |
September 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 if a tart treat would fall down.The tangy, yet sweet goo, mixed with lightly crunchy seeds was a delicious treat that we often looked forward to. Years later I found out that passionfruit grows quite well in temperate San Diego, so we planted one last winter to see if it could survive our black thumbs. Sure enough the vine went nuts and climbed up our magnolia tree and produced so much fruit that now we are having passionfruit on everything! Tropical breads are common in island communities, but not so much here. I looked for a passionfruit bread recipe but found many had banana or other elements. If you live in a sunny climate, try growing your own vine (they need lots of climbing space though) or see if your neighbors are over-loaded and can spare a few of these highly nutritious fruits!Here’s my successful test kitchen quick bread recipe that you can whip up in minutes & be eating in an hour! You Will Need:1/2 teaspoon baking soda5 lilikoi / passionfruits (seeds and all!) * NOTE ABOUT SEEDS AT THE BOTTOM 2 cups flour1/3 cup sugar7 tablespoons salted butter2 eggs1/2 teaspoon vanillaHow to Prepare: Pre-heat the oven to 350F degrees, preferably convection.Grease a metal loaf tin with baking spray or vegetable oil.In the bowl of an electric mixer, cream the butter and sugars together. Scoop out the passionfruit and stir into wet mixture.Add the eggs slowly and mix until just combined.Slowly hand mix in the flour and baking soda until everything is just slightly wet.Pour in the batter into the tin and level out.Bake for 55 minutes or until toothpick test comes out clean.Leave the cake to cool completely in the tin until you remove and slice.Ok, seeds. Passsionfruit seeds are light and crunchy. My family and I don’t mind them. However some people just can’t stand that extra crunch and want them out. You can ABSOLUTELY take the seeds out, but you’ll need a Food Mill to strain the seeds out. The pulp of a passionfruit is a bit sticky and you’ll have to work the seeds away from it. A food mill or even pulsing all the fruit pulp in a blending on LOW before straining can help separate the seeds. The nice things is that lilikoi juice is SO flavorful, that you really don’t need a whole lot to make this loaf amazing. Author: BoredMom Filed Under: Food, Recipe Tags: foodmill, lilikoi |
September 13, 2018Toasty Quinoa + Snap Peas & Sweet CornSwapping quinoa for rice ups the nutrient game for this one-bowl favorite. Make quinoa up to five days ahead and store in fridge. You can also make the entire dish ahead of time and simply warm it up for dinner.QReuinoa is a great alternative to rice! One cup of cooked quinoa has about 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice has almost 15 times more grams of carbohydrates, and quinoa provides 5 more grams of fiber and double the protein.YOU WILL NEED:3 tablespoons canola oil2 cups diced fresh snap peas2 cups fresh or frozen sweet corn kernels2 cloves garlic, minced or finely grated1 tablespoon finely grated fresh ginger3 cups cold cooked quinoa2 eggs, lightly beaten2 tablespoons gluten-free tamari or soy sauceToppings: Hot sauce, lime wedges, chopped peanuts, bean sprouts, chopped green onions INSTRUCTIONSIn a large nonstick skillet over medium-high heat, heat oil. Add snap peas and corn; cook, stirring constantly, for 2 minutes, or until vegetables start to soften.Reduce heat to medium and stir in garlic and ginger. Add cooked quinoa and cook, stirring occasionally, for about 3 minutes.Make a well in the center of the mixture and add eggs. Scramble, stirring eggs gradually into quinoa-veggie mixture. When eggs are cooked through, stir in tamari. Serve with optional toppings.Reposted with permission from Delicious Living via the New Hope Blogger Network https://deliciousliving.com/recipes/quinoa-fried-rice-snap-peas-and-sweet-corn/?cid=nhbcAuthor: BoredMom Filed Under: Food, Recipe Healthy Goat Cheese + Spaghetti Squash DinnerLilikoi (Passionfruit) Quick Bread Recipe |
September 5, 2018Healthy Goat Cheese + Spaghetti Squash DinnerThis post is sponsored by Montchevre but the content and opinions expressed here are my own.Now that school has started, my time is limited with afterschool sports and other craziness. I love making spaghetti squash because it cooks up quickly and it’s easy to prepare. I also love topping it with tasty high-quality goat cheese. I’m picky when buying goat cheese, so I prefer to use Montchevre Goat Cheese is made with fresh, high-quality goat’s milk collected from local, independent family farms.The Montchevre Goat Cheese logs are easy to use and come in delicious flavors like Original, Honey, Cranberry Cinnamon & Jalapeno. I also like the Montchevre goat cheese crumbles, as my family can then add their own goat cheese to their hot spaghetti squash. Yum!This quick dinner is gluten-free and Montchevre Goat Cheese is chock full of protein, calcium, and vitamin D. It also contains less lactose than other soft cheeses. You Will Need:1 Spaghetti Squash1 log of Montchevre goat cheese or Montchevre Goat Cheese Crumbles2 cups of Greens1 cup diced Tomatoessalt, pepperred pepper flakesfresh basil leavesHow to Prepare:Cut and deseed spaghetti squash and boil until tender in a large stock pot.Scrape spaghetti squash into a bowl.Saute tomatoes in olive oil with salt and pepper. Cut off heat and toss in 2 cups of greens to wilt.Mix greens and tomatoes with cooked spaghetti squash with additional salt and pepper to taste. Add red peppers if you like a bit of a kick!Plate up the hot spaghetti squash and top with Montchevre Goat Cheese Crumbles & enjoy!If you’re looking to add cheese to your dinner, but want to pack in the nutrition for your active family, try out Montchevre as it is the perfect nutrient-rich substitution for any recipe incorporating cheese. The flavor is mild, so it’s great for everyone in the family to enjoy!See where Montchevre goat cheese is available near you!Author: BoredMom Filed Under: Food, Healthy, Recipe New Natural Products to Try This FallBoosting Immunity with Black Elderberry |
August 20, 2018Artisan Turkey Sandwich with Homemade Garlic PicklesThis post is sponsored by Bistro Favorites, but the content and opinions expressed here are my own.Why go out to purchase an artisan sandwich when you can make one at home? Please excuse my humblebrag, but my turkey sandwich is gourmet tasting because as I use quality, fresh ingredients. I love turkey sandwiches and I am very particular as to what I buy for my family. I prefer Bistro Favorites 100% Natural Sliced meats because they are all natural with no artificial ingredients or nitrates.We love sandwich ‘additions’ in this household, so I will often whip up a batch of super garlicky pickles to pair with sandwiches or munch on throughout the week. These crunchy tangy pickle add-ons pair perfectly with Bistro Favorites 100% Natural Black Forest Turkey Breast. Bistro Favorites sliced meats are made old-school, just like my pickles! The 100% natural sliced meats are crafted in small batches in parchment paper-lined baskets. They are then hand-rubbed with spices and seasonings and smoked in real hardwood. In addition to the Black Forest Turkey Breast, Bistro Favorites 100% Natural also offers Peppered Uncured Peppered Beef, Rotisserie Seasoned Oven Roasted Turkey Breast, and Uncured Black Forest Ham.Here’s my recipe to make delicious Garlic Pickles to pair with your artisan turkey sandwich!The recipe makes 4 jars.You Will Need:8 Pickling Cucumbers (Gerkins)2 Tablespoons Salt1 Tablespoon Sugar2 Tablespoons Pickling Spices (mustard seed, black peppercorns, red pepper flakes)Fresh Dill (1/4 cup, chopped)16 Cloves of Garlic (4 per jar, chopped)2 Cups Vinegar2 Cups Water4 Mason JarsHow To Prepare:Boil vinegar and water in a stockpot pot.Stir in salt, sugar, and spices. Once the liquid has come to a boil, turn off heat.Wash cucumbers and slice into 1/4″ slices. Pack slices into clean mason jars with freshly chopped cloves of garlic and chopped dill into each jar.Fill each jar with the hot liquid with spices. Seal with lids and place in the refrigerator. Pickles are best if they sit overnight in the fridge.Layer your delicious artisan sandwich with your favorite bread rolls, condiments, Bistro Favorites 100% Natural Black Forest Turkey Breast, provolone cheese, lettuce, tomato and some pickle wedges. Or, stack the wedges creatively on top of the sandwich and enjoy! Go to landofrost.com/bistrofavorites to find a store near you to buy Bistro Favorites 100% Natural!Author: BoredMom Filed Under: Food, Recipe Level Ground Trading: Putting Humans FirstHealthy Goat Cheese + Spaghetti Squash Dinner |
August 15, 2018Level Ground Trading: Putting Humans FirstAt my daughter’s preschool ‘graduation’, they asked the kids what they wanted to be someday. The kids chirped to the crowd – doctors! lawyers! farmers! dolphin trainers! and I think there were a few mermaids. Then there was that one kid who stood up and said, “I want to save the world someday”. Collective gasps. My jaded self instantly had hope for our future – good luck, kid. So imagine my surprise, when I had the great pleasure of meeting Richard Stark of Level Ground Trading at the Natural Products Expo West show last March. As Richard lit up while speaking, no preaching about Level Ground Trading, I thought, geezus…Richard is essentially the ‘save the world kid’, but grown up.The Expo West show was overwhelming, and honestly, I’m STILL catching up on content and reviews. However, I saved Level Ground Trading to blog about because I’m a ‘save the best for last’ type of gal. Level Ground Trading, based in Canada, trades fairly with small-scale farmers in developing countries. They have developed personal relationships with these farmers to grow crops such as coffee, tea, cane sugar, dried fruit, cacao nibs, vanilla, coconut, heirloom rice and beautiful spices.As Richard spoke to us, it was clear he had a deep passion for what Level Ground does. He knew the stories of where each product came from, farmer’s names, size of farm lots and how the fairtrade process that Level Ground Trading has set-up results in a direct beneficial impact upon people across the world.The Level Ground Backstory:In 1997, four families came together with the idea of improving the lives of disadvantaged producers through trade. We were inspired by the work of Ten Thousand Villages and were keen to see the principles of Fair Trade applied to foods we consume every day.Level Ground’s first Fair Trade initiative was buying coffee from a cooperative in Colombia. Fair Trade premiums are directed to educational scholarships in the coffee growing region and the project has grown to support 200 scholarships /year! We’ve loved watching amazing students grow up to become incredible professionals including doctors, agronomists & social workers.From there… lots happened! Trade relationships were formed in Bolivia, Peru, Ethiopia, Tanzania & D.R. Congo. A Colombian company was formed to produce dried fruit and cane sugar and to provide positive employment for displaced women. Trade relationships were started with; small-scale tea growers in India, heirloom rice farmers and coconut oil producers in the Philippines and finally with spice farmers in Sri Lanka & vanilla growers in Uganda. As a self-proclaimed home chef, I use spices on a daily basis and quite liberally. I used to buy fancy brands from Whole Foods, or go to spice shops and buy by weight. But where were these spices coming from exactly? |
July 30, 2018Make Rosemary Lemon Salts as GiftsIt’s summer and the weather is blazing hot outside, so why am I inside making herb salts as gifts? I’ll tell you why – as I hide inside from the withering heat, I start to think about fall, and then winter and holidays. If you like to get a jump on chaos like me, you’re already on the same thought process and are looking for inexpensive, yet tasteful gifts to share later in the year. Grab n’ Go thoughtful gifts on the run? OK!As we have a bumper crop (a huge bush actually) of juicy fat rosemary, I decided to make a fresh batch of rosemary lemon salt for myself (great on fish & roasted veggies!) and as gifts. Rosemary is hardy and grows in most zones across the U.S., so if you don’t have your own culinary rosemary bush, ask a neighbor! Chances are they have a green vibrant bush right now and can spare some sprigs!You Will Need:Jars – I got this set of 14 Glass Jars on Amazon Dried Lemon Rind, or Peel Your Own Rind from 1 lemon1/2 cup Rosemary Leaves without StemChunky weight Salt – I used Pink Himalayan SaltHow to Prepare:Wash rosemary and put leaves and lemon rind in a food processor. Pulse until it’s chopped up semi-small.Place on a baking sheet and bake at 150 for 20 minutes.Cool and pulse baked herb lemon mixture with your salts until incorporated, but you don’t want to pulverize your chunky salt.Fill jars and label! If you have time, include a recipe card for Rosemary-Lemon Potatoes.Author: BoredMom Filed Under: Crafts, Food, Gardening, Recipe Spaghetti with Roasted Red Pepper SauceLevel Ground Trading: Putting Humans First |
July 26, 2018Spaghetti with Roasted Red Pepper SauceRed peppers are in summer abundance right now, so what better time to incorporate their vitamin C goodness! Red peppers pair very well with pasta and this is recipe is one of the easiest ways to broaden kids’ palates. This familiar marinara sauce incorporates roasted red peppers.Hemp seeds add a little protein and a pleasantly nutty undertone. The sauce flavor will likely be slightly different than they expect, but not enough to set off tiny alarm bells.You Will Need:2 red bell peppers, sliced (about 2 cups)1 small to medium onion, peeled and sliced (about 1 cup)1 tablespoon olive oil¼ teaspoon salt1 (14.5-ounce) can low-added-salt tomato sauce2 tablespoons hemp seeds1 teaspoon Italian seasoning12-16 ounces gluten-free pasta (TRY: Bionaturae Organic Gluten Free Spaghetti)Toppings: Crumbled goat cheese, grated Parmesan, chopped walnuts, crushed red pepper flakes, snipped fresh basil Directions:Preheat oven to 375°. In a bowl, toss pepper and onion slices with oil and salt; spread on a baking sheet and roast 25 minutes, or until soft.Transfer cooked vegetables to a blender and add tomato sauce and hemp seeds. Blend on high until very smooth. Stir in Italian seasoning.Prepare pasta according to package directions. Meanwhile, transfer sauce to a medium saucepan and heat until warmed through. Season to taste.Drain pasta, reserving 1 cup of the pasta water. If the sauce is too thick, thin with a little of the reserved water. Toss drained pasta with sauce and serve with desired toppings.Posted with permission from New Hope Blogger – http://deliciousliving.com/recipes/spaghetti-roasted-red-pepper-sauce?cid=nhbcAuthor: BoredMom Filed Under: Food, Recipe Graze Box Cost AnalysisMake Rosemary Lemon Salts as Gifts |
July 3, 2018Graze Box Cost AnalysisEvery packaged food company is going to shake their head and utter a few choice words at this blog post. I get it. You pay a premium for pre-packaged, ‘I don’t have to think about it’ snacks and meals. But here’s the thing. I DO think about it. When I’m eating a tiny little snack, or meal, each bite equates to dollars and cents in my brain. Is that weird?In college (Cal Poly, Nutrition B.S.), we had to calculate out the nutritional content AND price per serving of various meals. Getting the MOST nutrition for the buck was our mantra. Afterall, we were trying to make healthy eating affordable and we were young, altruistic, and headed out into the world to do good and MAKE FOOD GREAT AGAIN.So, here we are, quite a few ticks later, and convenience foods, no…convenience MEALS delivered to your home, are now a thing. I don’t have to leave my house. I can have pretty, trendy, healthy snacks delivered to my house. All you need is my Credit Card and life is gooooooooooood.Not to be a total meanie to Graze, but I just received their free sampler box and calculated out the cost of my next box of 8 snacks vs. me getting off my duff and packing my own cute, hip sounding snacks.To be fair, Graze lets a user select food preferences, tastes and shun various ingredients due to allergies to just plain ol’ dislike. In my head, I can pretty much figure this out shopping by myself.To put this on a level playing field, I’m going to compare the cost of food (similar ingredients) being delivered to my door in bulk (from a store) and pre-packed via Graze. I already know if I get in a car and drive somewhere, I can beat their cost. But what if I just want to avoid the store (like everyone else) and have it come to my door?Here’s the breakdown.SNACK #1 A Graze subscription starts at $13.99 per box (for 8 snacks) OR I can purchase snacks a la carte at graze.com/shop where products range from $3.99 to $8.99 on average. ERhrrrrm…..that’s a big range. So, again, being FAIR, I’ll steer towards the cheapie side of 8 snacks for $13.99. That’s $1.74 per snack box.I received the adorable Graze Spicy Sriracha Crunch snack box with 1.3oz of savory goodness inside. Here’s a picture of it:I can get a comparable savory mix for $2.99 – 8.5 oz, at Ralphs (delivery service).My version comes in at .74 per HUGE serving, as I’m dividing by 2 oz and not 1 |
July 2, 2018Endive, Avocado + Grapefruit BitesHi, Summer! You’re awfully hot! Need some refreshing party bites that are tasty, but not super filling? Check out these healthy and beautiful endive bites. Avocado oil has a light, clean flavor and abundant monounsaturated fats; it’s a great choice when the taste of olive oil would overwhelm. It also has an extremely high smoke point, making it a good candidate for high-heat cooking. This fresh appetizer uses macadamia nuts, but if they’re pricey or hard to find, substitute cashews or walnuts.You Will Need:1 ruby grapefruit2 tablespoons unrefined avocado oil1 tablespoon blackberry or raspberry fruit spread or preserves½ tablespoon minced shallot1 large, ripe, firm avocado, peeled and diced small1 cup (packed) baby arugula leaves, chopped¼ cup toasted macadamia nuts (finely chopped)2 large heads Belgian endive, leaves separated (about 16 leaves)DirectionsGrate 1 teaspoon zest from grapefruit skin; set zest aside. Using a sharp knife, cut off peel and white pith from grapefruit. Holding over a bowl to catch juice, cut segments away from membranes and transfer them to a plate. Once all segments are removed, squeeze juice from membranes into bowl. Chop grapefruit segments into small chunks and set aside.In a blender, combine 1½ tablespoons grapefruit juice with reserved zest, avocado oil, preserves and shallot. Purée until smooth. Season with salt and pepper.In a separate bowl, combine chopped grapefruit, avocado, arugula and macadamia nuts; toss with grapefruit vinaigrette. Spoon mixture into endive leaves and serve immediately.Published with permission from the New Hope Network – http://deliciousliving.com/recipes/endive-avocado-and-grapefruit-saladAuthor: BoredMom Filed Under: Entertaining, Food, Recipe Chunky Avocado Sweet Potato SaladGraze Box Cost Analysis |
June 16, 2018Chunky Avocado Sweet Potato SaladCheck out this delicious chunky side salad, perfect for a warm summer night! Serve with hearty tortilla chips.You Will Need:1 cup peeled, diced sweet potato (1 small sweet potato)4 avocados, seeded, peeled, and diced½ cup finely chopped dried apricots (unsulfured)2 cups fresh salsaJuice of 1 lime2 tablespoons extra-virgin olive oil2 teaspoons ground cumin1 tablespoon minced cilantro½ teaspoon saltDirectionsIn a saucepan, simmer sweet potato in salted water until tender, 10 minutes. Remove from heat, strain, and set aside.In a large bowl, combine avocado, apricots, salsa, lime juice, oil, and cumin. Gently fold in sweet potato, cilantro, and salt. Serve immediately or cover and chill for up to 4 hours.PER SERVING (½ cup): 127 cal, 9g fat (6g mono, 1g poly, 1g sat), 0mg chol, 366mg sodium, 12g carb (4g fiber,4g sugars), 2g proteinPublished with permission from New Hope Blogger. Author: BoredMom Filed Under: Food, Recipe Sushi and Sapporo: A Perfect MatchEndive, Avocado + Grapefruit Bites |
May 23, 2018Sushi and Sapporo: A Perfect MatchMSG 21+ – This post is sponsored by Sapporo USA but the content and opinions expressed here are my own.Summer is almost upon us and we’re already dining outside every night! That’s why I was SO EXCITED to learn that June 18th, 2018 is International Sushi Day! What better food to enjoy outside than sushi with ice-cold Sapporo Premium Beer! Not only is sushi beautiful, tasty and healthy, but it’s an easy meal to serve at an outdoor gathering with friends and family.We’ve already celebrated St. Paddy’s Day with hearty shepherd’s pie, spicy Mexican food on Cinco de Mayo Co, so now it’s time to lighten things up on International Sushi Day in June! I love having sushi any time of the year, and honestly, I could probably eat sushi every day.So it’s exciting to have an actual dedicated day to celebrate our fresh bounty from the sea wrapped in yummy rice and seaweed morsels.Sapporo Premium Beer is a must with sushi as it’s crisp refined flavor pairs perfectly with fresh sushi. I also love the gorgeous silver cans – they help upscale an impromptu sushi party!My favorite sushi rolls usually have salmon, crab, and/or tuna in them. Rolls with special sauces or crunchy toppings are extra fun for my family. However, straight up basic California rolls with crab, cucumber, and avocado are a fan favorite here and with my friends.Ready to Win Some Prizes? (TWO OPPORTUNITIES!)1. Join in on the excitement building up to International Sushi Day on June 18th and enter the Sushi Star game here – You can play games on the Sapporo USA Website for a chance to win fun, Sushi Day related prizes!!2. Also, I am giving away an Open Table Gift Card to a lucky reader to enjoy sushi at the restaurant of their choice!! To enter, simply answer the following question & post below: What is your favorite type of sushi is to enjoy with Sapporo Beer? Author: BoredMom Filed Under: Beer, Food, Food Reviews Stuffed Rosemary Mushrooms Are Better With CheddarChunky Avocado Sweet Potato Salad |
May 14, 2018Stuffed Rosemary Mushrooms Are Better With Cheddar This post is sponsored by Black Creek but the content and opinions expressed here are my own. These stuffed rosemary mushrooms are easy, tasty and tangy with Black Creek® premium Cheddar cheese. You can bake these in the oven, but the weather is nice and why heat up your kitchen? Fire up the grill and make these appetizers for your Memorial Day guests and watch them disappear.I love the taste of award-winning Black Creek® premium Cheddar cheese is born in Wisconsin’s Fox River Valley, an area known for its rich soil and picturesque pastureland. Although I’m from California, I prefer my cheddar from Wisconsin for the flavor. The region’s cows graze on these nutrient-rich grasses producing distinctly rich and creamy milk. Under the watchful eye of a Certified Master Cheesemaker, this milk is conscientiously cultivated into smooth, full-flavored Cheddar. Aged for up to three years, Black Creek® Cheddar offers a pleasantly sharp and complex flavor profile that is both rich and nutty.You may use any of the Black Creek® premium Cheddar cheese varieties in this recipe, however, I opted for the Black Creek® Sharp Cheddar (Aged 9 months).Stuffed Rosemary Cheddar Mushrooms – Serves 8You Will Need:22-24 Baby Bella Mushrooms (Washed)1/2 cup panko crumbs1/2 white onion3 garlic cloves2 sprigs fresh rosemary, finely dice the leaves (not woody stem)2 tablespoons olive oilHow to Prepare:De-stem each mushroom and reserve stems to the side.Dice mushroom stems, onion, rosemary, and garlic and saute’ on medium until vegetables are soft and some juice has cooked out.Cool down and mix in 1/2 cup Panko crumbs.Stuff cooked mushroom and Panko mixture into each mushroom on a cookie sheet. Shred about 1 cup of Black Creek® premium Cheddar cheese.Top each mushroom with a large pinch of cheese.Bake at 375 in an oven for 20 minutes, or on a BBQ with the lid closed (check cooking process after 10 minutes).Mushrooms are done when they are slightly wrinkled, dark brown and the cheese has melted completely. Serve immediately with napkins or small plates.These delicious cheddar topped mushrooms hot off the grill are perfectly paired with an ice-cold Pale Ale, iced tea or glass of rose’.Check your local store to here to find Black Creek® premium cheeses. Bring on Summer entertaining, and try out these delicious cheddar topped mushrooms! Print YumStuffed Rosemary Mushrooms Are Better With CheddarIngredientsYou Will Need:22-24 Baby Bella Mushrooms (Washed)1/2 cup panko crumbs1/2 white onion3 garlic cloves2 sprigs fresh rosemary, finely |
May 14, 2018Summer Entertaining With Bigelow TeaThis shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #CollectiveBiasThe warmer weather is finally upon us, and I can’t wait to get outside and start entertaining! To kick off Memorial Day weekend, I will be brewing batches of iced tea to enjoy outside in the sun. As we honor those who have served our great country, there’s something so traditional about iced tea, as it’s the perfect refreshing, timeless choice for holiday BBQs, or just to enjoy while cooling off in the shade.I love Bigelow Tea as I’ve seen their dedication to tea first hand. Bigelow Tea grows their wonderful tea around the world, but also owns the Charleston Tea Plantation in South Carolina. It was at this small town farm where we were fortunate enough to take a tour through the tea fields while visiting last summer. We learned about tea leaves, growth, processing, and I never knew that green tea and black tea are actually the SAME leaves from the Camellia sinensis tea bush. The difference between the two is simply how they are finished, or oxidized after processing.Tea is serious business to the Bigelow Tea company and has been an American family-owned company for three generations. Seeing the dedication to their product and processing on one of their farms, made me love their product even more. To me, the Bigelow Tea name means quality, and I know I’ll have the same great delicious tea with every purchase of bagged teas.A fun way to serve delicious Bigelow Tea is to brew it in advance to let the fragrant flavors steep, and also make creative ice cubes for an ‘Ice Cube’ bar, so guests can customize their tea beverages. I like to choose a combination of herbal, green and black Bigelow Teas. Use your mouse on the image below to see my selections!Make an Ice Cube Bar for TeaTo prepare the tea, be sure to start with fresh cold water and bring to a rolling boil. Pour water over tea bag, steep for at least an hour.A good rule of thumb is to use one tea bag per 8-10 oz of water when brewing tea for iced tea drinks. Remove tea bags and allow tea to cool down. Store brewed tea in the refrigerator if making a day in advance. When making ice cubes for a gathering, try to match create cubes that will complement the tea versus compete with the tea’s natural flavor.Pairing Ideas:Bigelow Tea Lemon Ginger Herbal Tea paired with lemon chunk cubesBigelow Constant Comment with coconut milk cubesBigelow Green Tea with Pomegranate with lemon chunk cubes or blueberry cubesI use a mini-muffin tin to create my cubes, as they come out pretty and they are nice and large, yet still fit in a glass!Lemon Cubes – |
May 9, 2018Keema Rice with Malaysian Sustainable Palm OilI 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 received a beautiful bottle of sustainable Malaysian Palm Oil to play with in my kitchen. I’ve never actually used palm oil, so I was automatically in love with its deep rich red-orange color. Malaysian Sustainable Palm Oil is a common ingredient in many healthy foods, including better-for-you nutrition bars and heart-healthy spreads. Palm oil is non-GMO and naturally free of trans-fatty acids.Palm Oil is very high in Vitamin in, in fact, this oil has the uncommon vitamin E form (tocotrienols) which has 60 times the antioxidant power of the more typical form (tocopherols).Not only is Palm Oil trans fat-free, so it is a great a great replacement for hydrogenated oils, but it’s also ideal for cooking in high heat because of its high smoke point ( in excess of 450 degrees Fahrenheit!)When looking for Palm Oil, make sure to look specifically for Malaysian Palm Oil. Malaysia was the first country to produce sustainable oil. And now the country is strengthening its sustainability commitment with its nationwide Malaysian Sustainable Palm Oil (MSPO) certification program.By the end of 2019, Malaysia plans to have 100 percent of its palm oil MSPO certified! That is SO great, and such a positive step for our planet! Oil palm plantations are incredibly high yielding and also provide an environment where native animals can thrive. The palms will produce fruit for 25 years before needing to be replanted!I received a beautiful Malaysian cookbook with my Palm Oil with beautiful and interesting recipes. Not one to shy from a challenge, I picked out a recipe to try with LOTS of aromatic spices. Just holding the bottle Malaysian Palm Oil in my hand made me want to make something exotic and fun!Malaysian Keema RiceMy version is vegetarian – traditional Keema rice calls for ground lamb. I used the Morningstar Veggie Crumbles instead of meat.You will need:8 cloves garlic1/4 ” ginger, finely sliced3 red chiles or 1 green serrano (that’s what I used)5 tbsp Palm Oil1 stick cinnamon6 cardamom pods1 tsp fennel seeds2 tbsp curry powder4 cups water1 large onion, finely diced1 tomato, large, diced1 package Morningstar Crumbles1 head cauliflower, diced into small florets3 cups of spinach (optional – I added this only because I like greens in everything I make. This was NOT part of the original recipe)4 cups of cooked riceblack pepper and salt to tasteGarnish: Cilantro, Hardboiled Egg (chopped) – Traditional toppingsI added some sliced bamboo and red bell pepper |
May 7, 2018Cajon Boil BBQ SkewersI love cajun boiled shrimp, corn and potatoes, but this is almost easier to serve at a BBQ! By boiling the potatoes in the beginning and putting all the other veggies & shrimp on the skewers, all I need to do is throw these on the grill and baste for about 15 minutes (7-8 minutes each side). The BBQ’d veggies are fantastic and who doesn’t love freshly grilled spiced Gulf Shrimp!You can give guests their own skewer, or I like to put all the cooked food into a big serving dish so people can grab what they want.You Will Need:2-3 pounds of small red potatoes1- 1/2 pounds of shishito peppers2 pounds large Blue Gulf shrimp (U.S. only please!) – deshelled and deveined, except I like to keep the tails on.6 -8 ears of corn1 stick of butter1/4 Cup Old Bay1 tablespoon Cayenne PepperGarlic (3-4 cloves smashed and diced)Lemon juice from 1 lemonAbout 12 skewers (Metal are best)How to Prepare:Cook the red potatoes for about 25-30 minutes in salted water until potatoes are slightly fork soft. Drain and let cool.Cut corn in vertical rounds about an inch wide.Get all of your ingredients in front of you and start to stack veggies and shrimp onto a skewer. I find that potatoes are great on the top and bottom as they sort of lock in everything on the skewer.In a mmicrowave-safeglass bowl, melt butter and add in Old Bay, Cayenne Pepper, Garlic and Lemon. Mix well and place next to grill with a food brush.Heat grill to 400 degrees and lay foil out on the grill. Carefully put skewers side by side until they fill up the grill.Baste veggies and shrimp with the butter mixture by painting it on each food item. After 7 minutes, flip each skewer and baste the other side.Grill for another 7-8 minutes until the shrimp are no longer clear and look cooked through.Turn off heat and using a silicone rubber mitt, quickly pull off all of the hot food chunks into a huge serving platter and serve hot!Author: BoredMom Filed Under: Entertaining, Food, Party Ideas, Recipe Tex Mex Quinoa SaladKeema Rice with Malaysian Sustainable Palm Oil |
May 3, 2018Tex Mex Quinoa SaladIf you’re looking for a vegan salad that is gluten-free to bring to a potluck or party, this one is just the ticket! You can make the quinoa the day before and keep in the fridge until you’re ready to mix in all the ingredients. As this dish is served chilled, it holds up well in travel and looks beautiful.You Will Need:2 cups quinoa1 red bell pepper1 cup diced cilantrojuice from one large lime3 tablespoons EVOOsalt to taste3 tablespoons chili powder1 small bag organic frozen corn1 can black beans, drained and rinsed1 small can of diced black olivesHow to Prepare:If you have a rice maker, add the quinoa to pot and cover with 1/2 inch water over quinoa line. Add in 1 tablespoon EVOO. Cook and fluff with fork when done. Cover and cool in fridge until you’re ready to complete this dish.Mix in 2 tablespoons EVOO, lime juice, frozen corn, black beans, cilantro, olives. Toss until everything is well incorporated and add in chili powder and salt. Mix more and then taste to adjust season.As the corn is frozen, I usually time this to ‘sit out’ for about 40 minutes, or ‘be in transit’. The corn will thaw, and keep the entire salad chilled during this time. Or, you may stick back into the fridge, but remove at least 20 minutes prior to serving. Author: BoredMom Filed Under: Food, Recipe Tags: Gluten-free, quinoa, 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 - by BoredMom Snacktime with Once Again Nut ButterCajon Boil BBQ Skewers |
May 2, 2018Snacktime with Once Again Nut Butter 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 have always been a huge fan of hazelnut spreads, so I was excited to partner with Once Again Nut Butter Amoré Hazelnut Spread. This delicious chocolate hazelnut spread is Certified Organic, Non-GMO, Gluten-Free, no artificial flavors or hydrogenated oils and Fair Trade! This yummy nut spread hits all my happy buttons! Taste + health + eco + social responsibility!I’m always looking to make some fast snacks that are high in plant-based protein, and nut butter is an excellent choice. With strawberries starting to pop up in abundance with the warmer weather, now is a great time to pair Once Again Nut Butter Amoré Hazelnut Spread with fresh berries. Once Again produces a nut butter that is high in protein and fiber and has fewer calories andless saturated fat than the leading hazelnut spread.One of my favorite go-to snacks is to top gluten-free rice cakes with Once Again Nut Butter Amoré Hazelnut Spread and fresh fruit. I found these huge flat ‘Korean Cookies’ aka giant rice cakes at my local Korean market. They make a great surface for spreading on a tasty creamy dollop of Once Again Nut Butter Amoré Hazelnut Spread.Once Again Nut Butter is an employee-owned business located in upstate New York that has been manufacturing nut butters, seed butters, and honeys since 1976. This experience is what creates a quality product that is absolutely delectable.Where to BuyOnce Again Nut Butter Amoré Hazelnut Spread is available to purchase at natural food stores nationwide. To find Once Again Nut Butter Amoré Hazelnut Spread in your area, visit: onceagainnutbutter.com/retail-store-locator for the full list of locations.Giveaway ContestOnce Again Nut Butter is having a Sweepstakes whereby you can WIN a free case of product and a toy racoon. The sweepstakes is open on http://gvwy.io/7qqmmlc through May 9 and The winners will be announced during the Once Again Nut Butter Facebook Live on May 10.Author: BoredMom Filed Under: Contest, Contests, Food, Recipe Spicy Pimento Cheese SpreadTex Mex Quinoa Salad |
April 30, 2018Spicy Pimento Cheese SpreadOne of my most favorite Southern-inspired recipes is Pimento Cheese. Several years ago, we did a road trip throughout the South and no matter where we went, Pimento Cheese spread sandwiches were on the menu, so it was fun to taste regional differences. I’ve taken the recipe home with me to Southern California, but made some modifications that I think you’ll love. I have taken out the traditional mayonnaise and cream cheese and substituted in tangy smooth non-fat sour cream in its place. In addition to the non-fat sour cream and low-fat cheddar cheese, I’ve also added some smoky paprika, garlic and jalapeño to spice things up!This is a great spread to make ahead, and let the flavors develop even further. You Will Need:2 cups low-fat shredded cheddar cheese⅔ cup non-fat sour cream1 teaspoon smoky paprika1/2 teaspoon salt4 ounces diced pimentos, drained2 cloves of fresh garlic, minced (or 1 teaspoon garlic powder)1 jalapeño (seeds out – or leave the seeds in if you love spicy!)How to Prepare:Place de-seeded jalapeno in a food processor and pulse about 8 times. If you like a spicy spread, then leave a few seeds in and that will kick up the spice a notch. As I serve the spread as a snack to my daughter and her friends, I typically de-seed to be safe.Add in non-fat sour cream, low-fat cheese, paprika, garlic, pimentos and salt. Pulse on and off for about one minute until the consistency of the cheese spread is to your liking.This Pimento Cheese Spread will continue to develop great flavors if it sits overnight in and airtight container in the refrigerator, but it’s tasty served right away as well.Serve with hearty crackers and enjoy! Now that the weather is warming up, make a batch of Spicy Pimento Cheese spread for your next picnic and watch it disappear! Author: BoredMom Filed Under: Entertaining, Food, Recipe Cheesy Pepper Chive MuffinsSnacktime with Once Again Nut Butter |
April 24, 2018Cheesy Pepper Chive MuffinsMake a batch for a week of quick morning meals. or tasty bites for an impromptu gathering!(vegetarian)You Will Need:1 cup whole-wheat flour1 cup all-purpose flour3 teaspoons baking powder¼ teaspoon saltGenerous pinch of black pepper1 cup milk1 egg½ cup chopped green onions or chives½ cup minced red bell peppers1 cup grated pepper jack cheese¼ cup grated cheddar cheese, for toppingDirectionsPreheat oven to 400˚. Grease or line a 12-cup muffin tin.In a medium bowl, whisk together flours, baking powder, salt and pepper. Fold in remaining ingredients, except cheddar cheese, until evenly moistened.Spoon batter into muffin cups and top with cheddar cheese. Bake 15–20 minutes, until golden and tops spring back when pressed. Cool on a rack.Lori Eanes | Delicious LivingServes: 12 peopleReposted with permission from the New Hope Network – http://deliciousliving.com/recipes/cheesy-pepper-chive-muffins?cid=nhbcAuthor: BoredMom Filed Under: Entertaining, Food, Recipe Baked Cauliflower BitesSpicy Pimento Cheese Spread |
April 19, 2018Baked Cauliflower BitesIf you’re looking for a quick and tasty way to serve up cauliflower, try baking it with spices and panko crumbs!I used the orangey colored cauliflower for this dish, but you may use any color!Cut up cauliflower into pieces that are bite-sized.Toss cauliflower in 2 tablespoons olive oil, 1 tablespoon chili power, a dash of your favorite hot sauce.Add in 1/2 cup of panko crumbs and toss until coated. Some of the panko will fall off on the cookie sheet, but those nuggets of goodness are fun to munch on later!Bake on a cookie sheet for 14 minutes at 375 degrees.Eat solo or make a cool dip with sour cream/or yogurt blended with salt, garlic cloves and cilantro.Author: BoredMom Filed Under: Food, Recipe Are you lacking these vitamins?Cheesy Pepper Chive Muffins |
April 2, 2018Are you lacking these vitamins?According to Delicious Living Magazine, more than 90 percent of Americans fall short of meeting estimated average requirements for at least one vitamin or mineral. A big part of the problem?A diet heavy in nutrient-poor, refined and highly processed foods. Another culprit: modern farming techniques, particularly the practice of planting vegetable and fruit varieties that increase yields but result in less nutrition per bite.Getting the nutrients you need not only helps you avoid deficiency-related conditions, but also may increase your energy levels, keep your immune system in top shape and ward off chronic diseases. So eat as healthfully as you can, and use supplements to make up for shortfalls. Consider these common MIA nutrients.Supplement doses are for adults who aren’t pregnant or breast-feeding. Talk to your health care provider about supplements you’re considering and to customize your dose.Vitamin DDeficiency can weaken your bones, muscles and immune system. Vitamin D may protect against chronic conditions like heart disease and cancer, too. Try the smartphone app at dminder.ontometrics.com to help optimize how much vitamin D your body makes from sunlight, and then supplement as needed.Tip: Ask your doctor for a vitamin D blood test. The Vitamin D Council recommends a blood level between 40–80 ng/mL.Daily dose: 1,000−2,000 IU vitamin D3Try: Rx Vitamins Liqui-D3Vitamin ESigns of deficiency of this fat-soluble vitamin are most common in people who have trouble absorbing fat (such as those with small-intestine bacterial overgrowth or cystic fibrosis). Deficiency may result in nerve damage, vision problems and weakened immunity.Tip: For the best balance, choose a supplement that contains mixed forms of vitamin E, including alpha-tocopherol and gamma-tocopherol.Daily dose: 100–200 IU mixed tocopherolsTry: NutriGold Full-Spectrum Vitamin E GoldVitamin KTwo common forms are K1, found in leafy green vegetables, and a kind of K2 called menaquinone-7 (MK-7), found in fermented foods like cheese and natto (fermented soybeans). Without enough vitamin K, blood can’t clot properly if you’re injured. Preliminary research suggests the MK-7 type may help prevent atherosclerosis and osteoporosis.Tip: Check with your doctor before increasing vitamin K intake if you’re on an anticlotting medication.Daily dose: 45–180 mcg MK-7Try: Carlson K CompleteMagnesiumShortfalls of this mineral may show up as muscle cramps and twitches, anxiety, fatigue, irritability, poor concentration and headaches, among other symptoms. Long-term use of acid-reflux drugs called proton pump inhibitors may lead to magnesium deficiency.Tip: If you supplement with calcium, take magnesium, too. |
March 31, 2018Create a Party Platter by ColorMSG 21+ Now that it’s Springtime, I’m excited about entertaining outside again. I love making healthy beautiful party platters for my friends, as we all enjoy fresh food. As an artistic food challenge, I recently started creating platters limited to two colors. It’s a fun dynamic food effect, and I have to get creative to find healthy food additions that fit the color scheme! For this party platter creation, I chose purple and green as the primary colors.I loaded up with fresh broccoli, cucumbers, purple cauliflower, purple corn chips, blueberries and blackberries and a couple of kiwis. The sky is the limit as to what you may add! Try your own color combos and start hunting for foods that will fit various color combo schemes: red & purple, yellow & green, orange & green, etc. It’s a kick!TWO COLOR PARTY PLATTER DIY VIDEOAs you can see, the party platter is fairly easy to assemble. Make an ‘ in color’ veggie dip, or buy a prepared one if you’re short on time. For my quick green dip, I simply blended avocado, low-fat sour cream, a dash of olive oil, lemon, and fresh garlic. You can pick up natural or organic chips, dressings, veggies and cheeses for an easy platter at your local Grocery Outlet. They are also having their AWESOME 20% off Wine Sale right now, so it’s the perfect time to stock up.I scored a CASE of French Rose’ for less than $40 with the discount! This sale only goes until April 3rd, so find your closest location & preview sale wines here. I was also able to pick up some nice Paso Robles Cabernet Sauvignon and Sonoma Chardonnay during the wine sale Grocery Outlet is a family-owned business that offers high-quality products at 40-70% less than traditional grocery stores. Grocery Outlet strives to provide a surprising and delightful shopping trip, a “treasure hunt” that wow’s their customers with quality products at extremely low prices. They get their amazing deals by via closeouts, packaging changes, and order cancellations – the products are great quality; sometimes a vendor changes their order and the manufacturer is stuck with the surplus product. This is how Grocery Outlet is able to pass the savings on to the customer!What treasures will you find at your local Grocery Outlet? Find your SALE ITEMS here! Author: BoredMom Filed Under: Entertaining, Food, Recipe Herb + Goat Cheese Crustless QuichesAre you lacking these vitamins? |
March 27, 2018Herb + Goat Cheese Crustless QuichesThese delicious crustless quiches are great to make ahead for guests! Thyme’s vibrant flavor enhances mild goat cheese and eggs and aromatically complements parsley’s steady flavor. Make these easy, egg-based bites up to three days in advance, and store in the fridge and warm up before serving.From Amy Palanjian | Delicious LivingYOU WILL NEED:1 shallot1 cup packed and shredded baby spinach or kale½ cup lightly packed, minced fresh parsley2 tablespoons fresh thyme leaves8 eggs½ cup crumbled goat cheese½ cup low-fat (1 percent) cottage cheese⅓ cup cornmeal½ teaspoon saltServes: 12 peopleHOW TO PREPARE:DirectionsPreheat oven to 375°, and grease a standard muffin tin with cooking spray.Chop shallot, greens, parsley and thyme in a food processor. Stir together with remaining ingredients in a medium bowl. Divide evenly into prepared pan, filling each cup about two-thirds full.Bake for 20–22 minutes. Remove from oven, let cool for 2 minutes in pan, and run a paring knife around edges to loosen. Serve warm.PER SERVING: 87 cal, 4g fat (2g mono, 1g poly, 2g sat), 127mg chol, 201mg sodium, 5 carb (0g fiber, 0g sugars), 7g proteinPosted with permission from the New Hope Network.Author: BoredMom Filed Under: Entertaining, Food, Recipe Celebrate Meatless Monday with an Alpha BurritoCreate a Party Platter by Color |
March 20, 2018Celebrate Meatless Monday with an Alpha BurritoI 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.We celebrate a lot of Meatless Mondays at our house (and Tuesdays, Wednesdays, etc.), so I’m always looking for plant-based convenience products that contain quality nutrition. With a growing and active teen in my household, I’m interested in heart-healthy meals that are delicious. Sometimes we only have 30 minutes between school and sports, so the Alpha Burritos make AWESOME snacks too! Plus, as native San Diegans, we eat burritos about five times a week. I think it’s a requirement to live here.Alpha Burritos may be microwaved for a quick meal, or if I have 10 minutes, I simply bake them on a cookie sheet. Burritos that are just a little golden and crispy on the outside are so delicious!I recently sampled the plant-based Alpha Burritos at Expo West, and loved the different varieties of burritos that even a die-hard meat eater would love!Alpha Burritos are available in four delicious, plant-based flavors: Mexicali, Fajita Chick’n, Philly Sandwich, and Pizza. The fillings are juicy, flavorful and the plant-based ‘ground meat’ will fool any die-hard meat eater. So, I was super excited to be able to share them at home with my family!Each of Alpha’s Burritos is packed with protein (11 grams per serving!), veggies, and a variety of perfect seasoning blends, all wrapped into a fluffy tortilla shell and hand rolled. High in plant protein, cholesterol free, and non-GMO, each burrito is made with clean ingredients for a delicious taste that my family loves. I’m also excited that these burritos only have 2 grams of sugar. It’s really HARD to find convenience products with low sugar, so this fires on all of my ‘nutritional’ quest cylinders!Many people are seeking to reduce their meat or dairy intake, as heart disease continues to rise and threaten our American population. Eating plant-based foods is not only good for the environment and animal welfare, but it’s good for your BODY and health!Where to purchaseAlpha Burritos are available to purchase at select Walmart stores in Arizona, California, Washington, Nevada, New Mexico, Texas, and Oregon. They are also rolling out nationwide throughout the month of March at select Kroger and Publix locations.To find Alpha Burritos in your area, visit alphaplantbased.com/store-locator for the full list of locations.Author: BoredMom Filed Under: Food, Food Reviews Black Rice SushiHerb + Goat Cheese Crustless Quiches |
March 12, 2018ExpoWest Report: Addicted to Sugar? Try These ProductsOne of my goals of ExpoWest 2018 was to look for snack bar products that were low in sugar. I like bars as easy on-to-go snacks for my family, but the added cane sugar drives me bat crazy! Truth be told, I’m not going to villanize fruit sugar. The main difference between natural and processed sugars is how each one delivers glucose and fructose. For example, fruits are not just fructose in different shapes. They also contain a pile of nutrients, vitamins, antioxidants, and fiber. Whereas your typical table sugar doesn’t. Even at a Natural Product show, I found it challenging to find products that didn’t have additional cane sugar added.The average American eats 150-170 pounds of sugar a year. Uh, GROSS. And, if you think you AREN’T eating that much, think again! 6 teaspoons of sugar equals 25 grams of sugar alone, which is the daily recommended limit. The average American eats over 82 grams of sugar! Yikes! We also often give our kids WAY TOO MUCH SUGAR on a daily basis.Read some labels and add it up during the day, you’ll be shocked – even if you think you’re eating a ‘low sugar’ diet. It’s no wonder diabetes and heart disease are skyrocketing in our country.However after many footsteps and sampling, here are a few notable standouts.THE WINNERNUSH Bars – These baked treats taste great and they are also satisfying! They have a nice amount of fiber and protein to help a hungry stomach feel full, and extremely low sugar amounts.They are under 2 grams of sugar, and the Coco Cake has NO Sugar. Flavors include Banana Nut Cake, Carrot Spice Cake, Cocoa Cake & Lemon Poppy Seed. These snacks are also Gluten-Free! I loved the Banana Nut Cake – tasted like fresh bananas and tied me over to dinner as an afternoon snack! Get more information here.They are also available in 12 packs on Amazon. OTHER GREAT FINDSThe next set of bars that I found are all across the spectrum in ‘call outs’. There’s the whole food ingredient bars, collagen, superfoods, gluten-free & protein rich. But what they ALL have in common is that they don’t ADD additional cane sugar.Purely Elizabeth – Grain-free, seed/nut rich and only 6 grams of sugar (no cane sugar, but contains coconut sugar, which has a lower glycemic index)RX Bar Kids – Great size for kids, pure ingredients and has 8 grams of sugar (sugar is from the date)NEOCELL Collagen Cookie Bar – Tasty, collagen/protein rich and low sugar to boot! (coming soon!) – 3 grams (coconut nectar) Nutty Goodness Pineapple Paradiso – |
March 6, 2018Black Rice SushiBlack rice has more iron, protein and fiber and the highest antioxidants of any rice. Also known as Forbidden Rice, it’s an ancient grain that was supposedly eaten only by the emperors. Lucky for us those days are gone. Black rice sushi is a stunning and healthy version of something you probably already love. You Will Need:Serves 2.1 cup black rice2 tablespoons rice vinegar2 tablespoons sugar1 teaspoon salt6 sheets nori1 carrot, cut into thin strips1 watermelon radish, cut into thin stripsDirectionsIn a medium saucepan, bring the rice and 2-1/4 cups water to a boil, then turn down the heat and simmer for 25 to 30 minutes, until all the water is absorbed and the rice is cooked.Meanwhile, whisk together rice vinegar, sugar, salt and 1 tablespoon water until the sugar dissolves. Mix vinegar mixture (called Tezu) into the cooked rice; refrigerate.In a steamer basket over simmering water, steam the cut up carrot and radish for 1-2 minutes, just long enough for the vegetables soften slightly.When the rice has cooled, prepare the sushi: Lay a piece of plastic wrap over a bamboo sushi mat with the long side of the mat facing you. Lay a sheet of nori over the plastic wrap. Spoon ¼ to ½ cup rice over nori and spread into a thin layer over the nori from left to right, leaving a 2-inch edge on the right side. Place 1/6th of the carrot and radish pieces 1-1/2 inches from the left, making a line of vegetables 3-4 pieces wide. Roll from left to right using the bamboo to keep the shape. Seal the roll by moistening the right edge of nori with fingers dipped in water. Cut the roll into six pieces. Repeat to make 6 rolls total. If desired, serve with soy sauce or tamari and pickled ginger.By Lori Eanes | Delicious Living posted with permission from the New Hope NetworkAuthor: BoredMom Filed Under: Entertaining, Food, Recipe Evil Skippy’s 10-Day Detox with Supreme Source® Pet FoodExpoWest Report: Addicted to Sugar? Try These Products |
March 3, 2018Roasted Vegetarian Peppers with European Extra Virgin Olive OilCompensation for this post was provided by Momsmeet.com and this page may contain affiliate links.I often experiment with many different flavors when cooking, and one of my most favorite ways to mix things up is to use different extra virgin olive oils. For my Roasted Vegetarian Peppers recipe, I used European (Italian) EVOO for its rich, herbal flavor that it lends to the peppers. European EVOO is perfect for all stages of this recipe, from drizzling to baking. Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté, baking to a deep fry.Roasted Vegetarian Peppers with European Extra HERE Virgin Olive OilYOU WILL NEED:2 Red Bell Peppers, Halved & Cleaned2 Cloves of Garlic, Diced1/2 Diced Red Onion2 Cups of Cooked Quinoa1 Tablespoon Red Chili Pepper1/2 Teaspoon Salt2 Cups Mushrooms, DicedEuropean EVOO4 EggsHOW TO PREPARE:Heat oven to 360 degrees.Prepare quinoa per instructions. I like to make mine in a rice cooker so I can put it in and ignore it!In a medium saute pan, add 1 tablespoon European EVOO and heat. Add garlic, onions, and mushrooms. Cook for 4 minutes on medium until soft.Mix cooked quinoa, chili powder, salt and sauteed vegetables in a bowl.Place red peppers on a baking tray with parchment paper (for easier cleanup!)Stuff each pepper with quinoa mixture.Create a little well by pressing a spoon into the quinoa, and carefully add a raw egg.Drizzle a stream of European EVOO back and forth across the peppers.Put in oven and bake for 25 minutes. Peppers should be fork soft and eggs cooked. Add salt to taste.Serve with toast points and drizzle more European EVOO on the hot peppers. The heat will release the oil’s aromatic qualities, elevating this meal’s flavor!I used quality Zucchi Italian EVOO in this recipe. Zucchi is a premier Italian Olive Oil Company delivering traceable and sustainable products that you can trust. Look for Zucchi EVOO at Big Y, HEB, King Kullen and Shaw’s and Flavor Your Life!Why Choose European EVOO?The olive tree has been revered in Europe since Antiquity. Over thousands of years, farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environmental conditions and terrains to produce the most delicious yields. The result of this centuries-old bond between the people and the land is the finest extra virgin olive in the world. Olives harvested early in the season, late August (varies byregion), are under- |
March 1, 2018Save Time Prepping your HerbsI love cooking with fresh herbs but often find myself coming up short at dinner time. Either the fresh herbs I want at the market are not available, or I didn’t use the ones I had in time and they look wilty and sad! Thankfully I have discovered Dorot Gardens farm fresh frozen herbs, and now life is so much easier.At peak freshness, Dorot Gardens pull their products from the fields, process and flash freeze into their convenient trays within 90 minutes of harvest. With a two-year shelf life, you can have fresh garlic, ginger, cilantro and basil year round.Watch the video to see how easy Dorot Gardens is to use!I also love using Dorot Gardens because of the convenience. If I’d like to add some fresh garlic or basil to a sauce or soup, I can easily pop out a little frozen herb cube directly into my culinary creation.The flavors are fresh and there is absolutely NO MESS to deal with! No cutting boards or knives to clean up, and meal prep time is reduced considerably!With Dorot Gardens variety, you will be able to easily elevate your dish. Dorot Gardens provides you with the perfect amount of herbs for your meals. Just pop in Dorot Gardens , and you are good to go.The frozen cube portions are sized perfectly for flavoring. For a basic, yet flavorful tomato pasta sauce, I simply used one can of crushed tomatoes, a little olive oil and one garlic cube with two basil cubes. It tastes so fresh, and it is SO easy!I found my Dorot Gardens at my local Ralph’s store in the frozen food aisle near vegetables. If you can’t find it, just ask your grocer and they can help you!Learn more about Dorot Gardens and get a $1 Coupon on their website here! Author: BoredMom Filed Under: Food, Recipe Add Extra Plant-Based Protein To Your Day With VeganSmartRoasted Vegetarian Peppers with European Extra Virgin Olive Oil |
February 24, 2018Add Extra Plant-Based Protein To Your Day With VeganSmartThis is my girl. My daughter is active, thin, and can slam a ball down a fairway. As she is burning calories like a furnace, I’m always looking for ways to add extra plant-based protein to her diet. We eat a vegetarian diet, with the exception of some fresh fish occasionally (so, technically we’re pescatarians). Fish is tasty, but not always convenient, nor desirable as a quick breakfast or afterschool snack. Therefore, I’ve started doing smoothies to help sneak in extra valuable nutrients. Protein powders have been a CHALLENGE. My daughter doesn’t like the taste of most powders out there, so imagine my absolute relief and joy when she devoured a smoothie made with VeganSmart Vanilla pant based protein powder. I received this product for free from Moms Meet to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.I had the pleasure of sampling VeganSmart All-In-One Nutritional Shake at ExpoWest this year. I knew it was a winner from the minute I tried it!Started my day with @livevegansmart & Went strong all day! 💪😁 #expowest . . #vegan #plantbased #vegetarian #newhopeblogger #protein #natural #livevegansmart #vegansmartexpoloveA post shared by Bored Mom – (@bored.mom) on Mar 10, 2018 at 4:19pm PSTThe VeganSmart Shake powder contains a complete protein blend of five different non-GMO plant-based proteins to build and repair body tissue and muscle.Each shake has 22 vitamins and minerals to support healthy cell function and has fiber content helps to keep you regular. The omega blend supports a healthy brain, heart, and circulatory system.The shake also contains prebiotics to stimulate the growth and maintenance of beneficial intestinal flora and digestive enzymes blend assists in digesting foods more completely for greater absorption of nutrients. Seriously, when they say All-In-One, they mean it!Check out the label to delve into further nitty gritty:Our morning smoothie routine is really simple now. I am constantly peeling and freezing bananas, as that’s my cold ‘base’.Strawberry Banana SmoothieIn a bullet blender, I add about 1/2 frozen banana, one scoop of Vanilla VeganSmart shake powder, 6 ounces of unsweetened Almond Milk & 2-3 Strawberries. Blend and poof – a delicious morning smoothie!Chocolate Banana SmoothieThe chocolate banana smoothie is great as an afternoon snack, as it tastes like a decadent treat, but it’s healthy! 1/2 frozen banana, one scoop of Chocolate VeganSmart shake powder, 6 ounces of unsweetened Almond Milk. Blend and enjoy!The |
February 23, 201811 pantry staples for quick meal prepMy husband always jokes that the apocalypse could happen and we’ll still be eating well (& gourmet!) due to my extensive on-hand collection of shelf-stable essentials for meal prep. Water chesnuts? Yes, I have them. Always. However, when push comes to shove, here’s what made the cut for items you must have for easy meal prep. You don’t need to make prep, cut, chop or blend every ingredient by hand. Today’s healthy natural products offer smart shortcuts for maximum flavor. Keep these pantry staples on hand for quick meal prep:Canned beans (white, black, kidney, garbanzo)Coconut milkCanned tomatoes (whole, chopped, pureed)Bottled red bell peppersWhole-grain pastaCanned green chiliesNuts and dried fruitsRice &/or Grains (Any White, Brown Rice + Barley, Quinoa & Couscous)Flavored vinegars and oilsVegetable (or chicken broth)Spices – Especially Chili Powder & Cumin!This content was modified with permission from Delicious Living as part of the New Hope Blogger programAuthor: BoredMom Filed Under: Creative Home, Food, General Create A Boho-Chic Outdoor Dining SpaceAdd Extra Plant-Based Protein To Your Day With VeganSmart |
February 21, 2018Food Science: Cutting Edge Gluten-Allergy Products You Need To Know AboutWhat if you have celiac disease and you accidentally ate gluten? I’ve discovered some new products from the recent Gluten Free Expo that will answer ALL of these questions AND offer solutions. Recent advances in Food Science and Technology have grown by leaps in bounds in the past decades. When I was at Cal Poly S.L.O. eons ago getting my bachelor’s degree in Nutritional Science, I remember creating menu plans for those with celiacs, usually for a hospital setting. I don’t remember delving too deeply into the subject because the percentage of people with a gluten allergy was so small (less than 1%). So basically, my advice way back then was, ‘Don’t eat bread.’ I know, super helpful.CUT GLUTEN OFF AT THE PASSFor those who have Celiacs disease and must follow a gluten-free lifestyle, your life is basically impossible. Inevitably some gluten is going to sneak into your meal somehow, even by accident. Well-meaning home chefs may not understand what does and doesn’t have gluten in it, or perhaps a restaurant doesn’t disclose all of their ingredients. Now those with Celiacs can breathe a little easier with the Gluten Free-er product!The Gluten Free-er pill is a full spectrum plant based digestive enzyme that supports healthy digestion. It contains Tolerase G which degrades gluten in the human gastrointestinal tract. Therefore if you know you’re attending a party with suspicious food, you can take one tab about 20 minutes in advance. Never fear, you can always take one after an ‘oops’ consumption of gluten, but it’s just more effective to be proactive when possible.The Gluten Free-er caps are available on Amazon here.THE UNKNOWN GLUTENThe Gluten Detective guys were also at the Gluten Free Allergy Friendly Expo in San Diego. Their at-home test is the first and only rapid urine/stool tests to monitor compliance with the gluten-free diet. Is it accurate? I’d say so – The molecule on which the test is based is proven to be >96% specific for gluten fragments and each test is 90-95+% reliable within their respective time windows and limits of detection (i.e. 2 bites of bread in past day for urine test OR crumb of bread over previous days for stool test). The Gluten Detective is an in-home test that anyone can do. This is a a low-cost test and involves no doctor visit.These tests are great for those who eat out often and are told their choices are gluten-free, or great for kids where you’re just not sure what the heck they are eating during the day (school, parties, friends).If you DO test positive for gluten and you’re not sure why, the Gluten Detectives have a very helpful section on their website that provides information on diets, research, support groups, medical centers and more. |
February 2, 2018Blue Evolution’s Seaweed Pasta is Super Food & a Planet Super HeroGrowing up on a peninsula jutting out from San Diego, CA, I was fortunate to be surrounded by the sea. As kids, we would often go out fishing in the peaceful kelp beds right off of Point Loma. One of my most favorite activities was to hang off the edge of a boat, and simply gaze directly down into the sun-filtered seaweed forest that seems to stretch down for miles. Schools of fish of all sizes would navigate in and out of the kelp maze taking refuge from larger, more ominous predators that lurked outside of the dense floating jungle. Occasionally giant tanker ships would come by and harvest the seaweed and pulverize it down, isolating only a jelly-like substance called agar. This goo was used as filler in products like custard and jam. The seaweed was never ever used in its entirety.Fast forward to quite a few years later, and seaweed has proven to be the darkhorse rockstar. Not only is seaweed one of the most nutritionally dense plants on the planet, but it’s also the most abundant source of minerals in the plant kingdom as they have access to all the nutrients in the ocean. A company named Blue Evolution has tapped into seaweed’s incredible benefits by creating a line of super delicious kinds of pasta and marinara sauce. Yes, both using beautiful green dried seaweed!Blue Evolution touts other nutritional seaweed wins: The vitamins and minerals in seaweeds are highly bioavailable, meaning our bodies absorb them more readily than pill-based nutritional supplements. That’s great news because seaweeds are vitamin and mineral rich. Some seaweeds can contain up to 10 times more calcium than milk and 8 times as much as beef.Seaweeds contain lignans (naturally occurring chemical compounds) which have anti-inflammatory properties. The chemical composition of seaweeds is so close to human blood plasma that they are excellent at regulating and purifying our blood.They are rich in chlorophyll (the pigment that makes some seaweeds green) which is a powerful, natural detoxifier that helps to draw out waste products. Seaweeds can also play a role in boosting weight loss and deterring cellulite build-up. Their naturally high concentration of iodine helps to stimulate the thyroid gland, which is responsible for maintaining a healthy metabolism.Sustainable Seaweed can also improve the health of our oceans by absorbing carbon dioxide and helping to reduce acidification. The seaweed gurus at Blue Evolution believe seaweed farming can reduce the world’s dependence on freshwater for food production, and help shift our food system towards renewables!They were gracious enough to send me some samples to try out. I opted for the Blue Evolution Superfood Seaweed Penne pasta for an easy lunch.While I boiled my water for the penne, I quickly saute |
January 31, 2018Tips for having a climate-friendly day (including Happy Hour!)Call it eco-anxiety. Between melting glaciers, the USA exiting the Paris climate agreement, dwindling coral reefs and increasingly forceful hurricanes, being an environmental steward can feel pretty stressful. Pioneering research from the American Psychological Association (APA) and the organizations Climate for Health and EcoAmerica confirms that while acute climate change disasters, such as a hurricane hitting your community, can certainly cause feelings of depression, the “gradual, long-term changes in climate can also surface a number of different emotions, including fear, anger, feelings of powerlessness or exhaustion,” the authors report. “Some people are deeply affected by feelings of loss, helplessness and frustration due to their inability to feel like they are making a difference in stopping climate change.”But there’s hope. The APA study found that making better lifestyle choices every day mitigates eco-anxiety because you can actively be part of the climate solution. The lesson: You have the power to make a difference in climate change through small, not-a-big-deal actions from sunup to sundown. Here’s how.Wake-UpWhile getting squeaky clean, you could be wasting gallons of water in your morning rinse. Though the Environmental Protection Agency (EPA) says the average shower is eight minutes long, many folks turn on the tap a few minutes before stepping in to allow their water to get hot—understandable during chilly months. But according to research from the Lawrence Berkeley National Laboratory, most people start their shower at least a minute after the water has reached appropriate bathing temperature. This wastes around 2 to 5 gallons per shower, up to 1,825 gallons per person per year if you’re taking one shower per day.If your shower water takes some time to heat up, monitor the temperature closely instead of doing other morning activities such as drinking coffee or brushing your teeth; chances are you can step in sooner than you realize. Also consider swapping out your standard showerhead for a WaterSense label—an EPA certification backed by a third-party certification. In order to be marked as WaterSense, showerheads must prove they use no more than 2 gallons of water per minute (gpm)—standard showerheads use about 20 percent more gpms. Don’t want to switch out your fancy rainfall-style showerhead? Try shortening the duration of your shower. Cut showers by one minute, and you can save 550 gallons of water per year. Getting DressedCheap, stylish clothing is tempting to buy—especially if you want to try out a new fashion trend that you’re not sure you’ll love (ahem … crop tops). But so-called “fast fashion”—characterized by inexpensive, often poor-quality items made in questionable conditions—carries a massive carbon load. “The purchase and use of clothing contributes about 3 percent of global production |
January 29, 2018Coconut Curry Red Lentil SoupThis soup has a lot of ingredients, but I promise it’s worth it! The flavors are unique, exciting and complementary with rich coconut milk, spice and lime. Red lentils are also a great source of protein, so it’s a nutritious soup to enjoy on a cool evening.You will need:Makes about 6 servings.2 tablespoons olive oil1 medium yellow onion4 garlic cloves, minced2 teaspoons fresh ginger, minced2 teaspoons turmeric2 teaspoons nigella seeds1 teaspoon coriandersalt to taste – 2 teaspoons approximately (add this last)3/4 teaspoon red pepper flakes14-ounce can of coconut milk3-4 cups of water1 cup red lentils2 cups of fresh spinach leaves, choppedfresh lime juice (about 1/2 lime per bowl of soup)optional: dried unsweetened coconut to sprinkle on top of soupHow to prepare:In a medium saucepan, saute oil, onion, and garlic until onions become soft and golden. Add all of the dry seasonings with the ginger for several minutes to coat onion mixture.Pour in a can of coconut milk with 3 cups of water. Add in lentils.Simmer for approximate 30 minutes, stirring occasionally. As the soup cooks down, you may add another cup of water.Still in spinach to the hot soup about 10 minutes prior to serving and season with salt.Serve with freshly squeezed lime juice with dried coconut! It’s fantastic! Author: BoredMom Filed Under: Food, Recipe Tags: Coconut, Curry, lentils, Soup, Spinach 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 April 20, 2022Spring Salad Inspiration: Greens, Sugar Snap Peas, Lentils, Feta & Cucumbers This salad is verdant and perfect for Spring, plus it is easy to make and packs some plant based protein with a serving of lentils. Each 1/2 cup of cooked lentils has 9 grams of plant protein.Food, Recipe - by BoredMom Peanut Butter Overnight Oats with Truvia Natural SweetenerTips for having a climate-friendly day (including Happy Hour!) |
January 23, 2018Peanut Butter Overnight Oats with Truvia Natural SweetenerDisclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickNaturesSweetness #CollectiveBiasI love making overnight oats because of the convenience, but more importantly, it’s one of the few breakfasts I can make that will hold my family over until lunchtime. If my daughter has a grumbling tummy mid-morning at school, then it means she can’t focus as well in class! My Peanut Butter Overnight Oats with Truvia Natural Sweetener is hearty with peanut butter (protein) and oats (soluble fiber), yet decadent without adding any additional sugar calories. Heavy sugar-laden breakfasts do not offer my family sustainable energy to get through the morning, so we typically avoid them. If you are watching your sugar and gluten intake, this recipe is also diabetic-friendly and gluten-free. I prefer using Truvia Natural Sweetener because it’s naturally sweet flavor helps me create recipes that are lower in sugar while maintaining a great taste. You Will NeedOvernight Oats are best in a jar or tall glass. The recipe is per serving, or per jar.2 Tablespoons Natural Peanut Butter (Room Temperature)1/3 Cup Nonfat Greek Yogurt3 Packets of Truvia Natural Sweetener3/4 Cup Milk (Low-fat or Skim)1/2 Cup Rolled Oats1 Teaspoon Chia SeedsFresh BerriesHow to Prepare:Gather all of your ingredients and lay out clean jars in a row.Using a measuring cup, carefully add the oats in first.Next, add the chia seeds.Sprinkle in three packets of Truvia Natural Sweetener per jar.Next, slowly add yogurt and pour in the milk.Give each jar a good stir until the all of the ingredients are mixed well.Put the Peanut Butter Overnight Oats with Truvia Natural Sweetener jars in the refrigerator for at least 8 hours. If you don’t have lids, just use plastic wrap and a rubber band to seal the tops. Be patient! Good things come to those who wait!In the morning, take out the Peanut Butter Overnight Oats with Truvia Natural Sweetener and add fresh berries of your choice!The texture is creamy yet hearty with oats and chia, and the berry peanut butter combo tastes almost like a fresh PB & J! The sweetness is natural as the zero-calorie Truvia Natural Sweetener is born from the leaves of the stevia plant.From now until 4/30, you can save $1.50 on any one package of Truvia Natural Sweetener click here!I found my Truvia Natural Sweetener and all of my other shopping list ingredients at my local Vons store, and you can find yours at your local grocery store.Although I |
January 17, 2018Tasty vegan protein swapsSwitching to a vegan diet isn’t easy—especially when you’ve been used to the taste of protein-rich and flavorful meats. Not to worry; you can have your meat substitute and eat it too. Try these vegan protein trades to quell meat, egg and dairy cravings.Want chicken? Try tofu!Soybean-based tofu, popular in East Asian cuisines, is high in protein, iron, magnesium, and calcium. Like chicken, tofu readily absorbs the flavors it’s cooked with, so toss tofu cubes into curries, marinate slices in barbecue sauce or simply bake it with cumin and roll into a wrap. Look for USDA Organic tofu to avoid GMOs.Want mozzarella? Try avocado!Can’t fathom giving up Caprese salad? Creamy, fatty and velvety slices of avocado make an ideal substitute for fresh mozzarella. Plus, avocado works beautifully with fresh tomato, basil and a drizzle of fruity extra-virgin olive oil. Avocados contain fewer calories and less saturated fat than mozzarella, too.Want beef? Try seitan!Although it’s a no-no for those with celiac disease (seitan is made from vital wheat gluten), seitan features a “meaty” taste and texture—especially when roasted or braised with savory vegetables like celery, carrots, onions and garlic. Bonus: 1 ounce of seitan dishes up 21 grams of protein! Up the meatiness factor by cooking seitan with a dash of salty liquid aminos. Want eggs? Try quinoa!We know, quinoa doesn’t really taste like eggs. But it’s a quick-cooking grain that shares eggs’ high protein—1 cup cooked quinoa contains 8 grams of protein; 1 large egg contains 7 of grams protein. Plus, like a hard-boiled egg, quinoa is easily incorporated into dishes of all ilk. Cook a few extra cups of quinoa on Sunday, and stir into salads, stews and burritos throughout the week.Reposted with permission from the New Hope Blogger Network – Via Delicious Living | Jenna BlumenfeldAuthor: BoredMom Filed Under: Food, Healthy Tags: meat alternatives, tofu, vegan 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 |
January 13, 2018Gluten-Free Banana Bread Inspiration from Grocery Outlet’s Healthy NOSH SectionHappy 2018! If you’ve made ‘Healthy Lifestyle’ resolutions for the New Year, then have I got the insider tip for you! Grocery Outlet has a section entirely devoted to organic, specialty, healthy, and natural foods called NOSH. I love eating organic, NON-GMO and natural foods, but they can often be pricey! The NOSH aisle contains awesome health foods that are often 40-70% (and sometimes even more) off on these products!Here’s a picture of the haul that I bought for just under $30!As the stock at Grocery Outlet constantly changes, I never know what I’ll find. It’s like a Naturals Food Treasure Hunt! On my most recent trip, I found some Anthony’s almond flour that typically costs between $15-16, but I was able to snag it for only $9.99! White Chia Seeds were only $1.99 (normally $4.99)! I scored tons of other snacks and ingredients as well at a huge discount.One of my personal Healthy Lifestyle goals for 2018 is to try to eat less processed flour. As the Almond Flour was such a great find, I decided to make my Gluten-Free Almond Banana bread, with the new addition of White Chia Seeds! This flour-free recipe is very high in protein, high in fiber, omega fatty acids and low in sugar as the only sweetener is 1/4 cup of honey and three ripe bananas.Here’s the Step-by-Step Video to Make it!Or follow the directions below.You Will Need:Gluten-Free Almond Chia Bread Recipecooking spray3 eggs, beaten1 tablespoon apple cider vinegar2 tablespoons chia seed3 bananas, mashed1/4 cup coconut oil1/4 cup honey1 teaspoon vanilla extract3 cups almond flour1 teaspoon ground cinnamon3/4 teaspoon baking powder1/2 teaspoon saltHow to Make:Mix wet ingredients – mashed bananas, eggs, vanilla, vinegar, coconut oil, and honey. The coconut oil and honey are easier to add if you microwave each for 15 seconds before adding.Mix dry ingredients together in a bowl – almond flour, chia, baking powder, cinnamon, and salt.Combine both wet and dry ingredients together and pour into greased baking loaf pan.Bake at 300 degrees (yep! lower temperature than normal!) for 55-65 minutes.Let cool for at least 20 minutes before slicing and serving. Enjoy!Check out your local Grocery Outlet’s NOSH department and find quality natural foods at a very low price. {SEARCH HERE} Author: BoredMom Filed Under: Food, Recipe Tags: almond, Banana, Gluten-free Related PostsFebruary 11, 2021Broccoli Cornbread BakeLooking for a delicious way to get more vegetables in your child |
January 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 a gift, or you have vowed to make 2018 a healthy year by making better food choices. If that’s the case, this ‘Chili Lime Alaska Salmon’ recipe is for you! Making Alaska salmon in an Instant Pot or pressure cooker is a snap! Not only can you make juicy salmon rich in omega-3 fatty acids in mere minutes, but eating sustainable Alaska Seafood is also good for our planet.I went to Whole Foods to find my Alaska Seafood choices, and asked the store’s fishmonger to help direct me to some choices. My family and I try to be good stewards of the planet and seek out sustainably caught seafood whenever possible.Alaska is our nation’s largest source of domestic seafood – nearly 60 percent of all the wild seafood harvested in the U.S. comes from the pristine waters of Alaska. More importantly, Alaska is the only state with sustainability written into its constitution. In fact, Alaska only harvests as much fish as the environment can handle every fishing season. This careful process allows seafood species to continue to replenish year after year, and not risk over-fishing. This responsible sourcing ensures that there will be delicious Alaska Seafood for future generations, so buying ‘Alaska’ is an easy choice for me as a consumer.The Whole Food’s Fish Monger was extremely helpful and knowledgeable about Alaska Seafood. He offered fresh Alaska Sockeye salmon in the display case, but as I wasn’t sure which day I’d be preparing dinner, he directed me towards the convenience of flash-frozen Alaska wild caught salmon.Other sustainable Alaska seafood choices included delicious Alaska pollock, crab, halibut, and cod. Chili Lime Alaska Salmon in a Pressure CookerYou Will Need:2 Alaska salmon Fillets – Frozen if using the Pressure Cooker RecipeChili Lime Drizzle1/2 cup lime juice1/4 cup cilantro, chopped (If you don’t like cilantro, use flat leaf parsley instead)2 tbsp olive oil1 tbsp water1 tbsp garlic, minced1 tsp cumin1 tsp salt1 tsp chili powderRice – prepare rice or grain of your choice in a rice cooker or stove top pot.How To Prepare:Place two frozen fillets of Alaska salmon , skin side down, on the metal trivet that comes with the pressure cooker. Pour in one cup of water.Check the sealing ring, close the lid, and select MANUAL for 4 minutes.While the Alaska salmon is in the pressure cooker, mix all of the Chili Lime drizzle ingredients together in a bowl and set aside.Once the pressure cooker program is complete |
January 1, 2018In-home tips for staying healthyRather than relying on willpower alone, improve the healthfulness of your dwelling space, starting with your kitchen and living room.Slim meal strategiesIf you keep a produce bowl on your kitchen counter, research shows you’ll weigh an average of 13 pounds less than people who don’t. Brian Wansink, professor and director of Cornell University’s Food and Brand Lab, shares this tip and more in his book Slim by Design (HarperCollins, 2013). He also recommends downsizing your plates. By using a smaller plate, you’ll serve yourself 22 percent less food and still get full. Another tip: Keep serving bowls off the dinner table.If you bring serving bowls to the table, you’ll end up eating 18 percent more.Living room wellnessGreen up the rooms in your home by nurturing houseplants. According to NASA research, having at least one potted plant per every 100 square feet of floor space can drastically improve air quality.Other tips for a healthier living room: Sanitize your handheld devices once a week—remote controls, cordless phones and even computer keyboards can harbor more bacteria than a toilet seat. Also, ban eating meals in rooms with a television, computer or other distraction that can prevent you from mindfully experiencing the flavors and textures of your meal. Instead, eat at places where you can focus on the food, such as a dining room or kitchen bar counter. Studies show that eating in front of the television causes you to consume 13 percent to 20 percent more calories than those who eat elsewhere. Plus, TV-distracted diners tend to eater fewer fruits and vegetables and more fried foods.Posted with permission from Delicious Living through the New Hope Blogger Network Author: BoredMom Filed Under: Food, Healthy Tags: Home, Weight Loss TRUST Beauty & The Science of AdaptogensChili Lime Alaska Salmon in a Pressure Cooker |
December 21, 2017Mushroom Bisque SoupMushrooms are not only delicious, but they have a remarkably low environmental footprint. Research shows that a pound of mushrooms requires only 1.8 gallons of water to grow.Comparatively, it takes 2,000 gallons of water to produce a pound of beef. Check out this yummy Mushroom Thyme Bisque – perfect for a crisp day or as a starter for a fun dinner at home.You will Need1 tablespoon olive oil2 cloves garlic, minced1 medium shallot, diced2 teaspoons chopped fresh thyme2 pounds mixed mushrooms, roughly chopped (white button, portobello and/or oyster mushrooms)1 teaspoon salt½ teaspoon white pepper6 cups vegetable broth2 cups chopped Swiss chard, stems and thick stalks removed1 (13.5-ounce) can coconut milkCrushed red pepper flakes (optional)FOR THE THYME TOAST3 tablespoons olive oil4 sprigs fresh thyme1 teaspoon fresh thyme leaves5 slices breadDirectionsIn a large sauté pan over medium heat, heat oil. Sauté garlic and shallots until softened, about 3 minutes. Add 2 teaspoons thyme and mushrooms; cook 4–5 minutes, until mushrooms begin to brown. Season with salt and pepper; then cover pan with lid and cook for 10 minutes, stirring occasionally. Remove lid, and cook until all the mushroom liquid has evaporated, about 5 minutes more.While mushroom liquid is cooking, in a large pot, bring vegetable broth to boil. Once mushroom liquid has fully evaporated, carefully transfer mushrooms to a food processor and pulse several times until finely chopped. Add mushrooms and Swiss chard to broth. Reduce heat to medium-low, and stir in coconut milk. Continue to cook until heated through, about 8 minutes.Meanwhile, to prepare Thyme Toast, in a large skillet, heat 3 tablespoons oil. Remove from heat, and add thyme sprigs to hot oil. Let steep, off heat, for 5 minutes, and then remove sprigs. Add 1 teaspoon fresh thyme leaves to oil. Preheat oven to 450°, and line a sheet pan with foil. Brush both sides of bread slices with flavored oil. Toast in oven 3–4 minutes, flip bread over and toast another 3–4 minutes. Let toast cool slightly before cutting into cubes.To serve, ladle soup into bowls and garnish each serving with a small pile of toasted croutons and pinch of red pepper flakes.Recipe posted with permission by Delicious Living Author: BoredMom Filed Under: Food, Recipe Tags: Mushrooms, 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 lent |
December 12, 2017Ultimate Avocado Toast This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplyAvocado #CollectiveBiasI love avocado on just about anything, but my Ultimate Avocado Toast recipe has to be my favorite. It’s easy to make, delicious and nutrient rich in oleic acid (from the avocado), protein (from the egg), and vitamin C from the tangy lime juice infused tomatoes. It’s also a tasty breakfast or satisfying lunch on the go.However, getting lovely smooshed chunky avocado is not always an easy task!At a recent family gathering, I decided to make a taco bar for dinner. My cousin was coming into town and offered to make something, so I suggested avocado dip, as I didn’t want her to have to do much. When she arrived, she looked frazzled and said she was worried about the avocados. She had purchased avocados the WEEK before and had been trying to ripen them at the right pace so she could make fresh avocado dip! After telling me about the lengthy ripening and avocado babysitting schedule, I felt REALLY bad about asking her to make it! Thankfully, stressing out about ripening (or overripening) avocados is now a thing of the past with WHOLLY® SIMPLY AVOCADO™. WHOLLY® SIMPLY AVOCADO™ is a pure, wholesome avocado dip and spread with minimal flavor enhancing ingredients. It’s the convenience of a fresh avocado, but without all the fuss!You Will Need1 8 oz. tub of SIMPLY AVOCADO™ Sea Salt or SIMPLY AVOCADO™ Garlic Herb (Both are delicious!)1/2 cup sliced heirloom cherry tomatoes (per serving)fresh cilantro (1 tablespoon diced per serving)hearty wheat breadone fresh egg per slice of bread (or per serving)fresh limesHow To PrepareChop heirloom tomatoes in half and toss with juice from half a lime.Dice enough fresh cilantro to make 1 tablespoon per serving.Toast wheat bread on medium. The bread should be firm, but not burnt.Slather toast with SIMPLY AVOCADO™ (any variety). It’s up to you on how much to use, but I prefer a nice thick layer and love the little chunks of yummy avocado!Do a quick egg poach per the following instructions. You could also pan fry an egg and it will be delicious, but there is something so decadent about having a warm soft egg mixed in with chunky avocado. Poaching is very easy to do and only takes 2-3 minutes!Place the poached egg on top of the toast. Serve with the lime tomatoes and sprinkle with diced cilantro. I love adding a bit of salt and pepper to the egg.Take a knife and cut open the po |
December 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 rich in Omega-3s. You may use any peanut butter, but I did enjoy using the creatively flavored PB Crave peanut butter as they offer many great low sugar options. For this batch I used the Coconut Milk Chocolate PB Crave which only has 4 grams of sugar per 2 tablespoon serving. Overall, the finished Peanut Butter Energy Balls only have about 4 grams of sugar per ball.You will need:1 cup of rolled oats1 tablespoon honey1/3 cup peanut butter ( I used the PB Crave Coconut Milk Chocolate which is very low sugar!)1 tablespoon chia seeds1 tsp vanilla extract2 packets of Steviadried coconut flakes (unsweetened) to sprinkle or roll inHow to Make:Pulse rolled oats in food processor until it’s no longer lumpy or flaky.In a mixing bowl add oats, stevia with chia seeds.Warm up the peanut butter and add to bowl with vanilla extract. Mix well.The texture should be moist yet crumbly.Using clean hands, mold mixture into balls.Roll or top with dried coconut.Store in Tupperware or glass container and enjoy! Author: BoredMom Filed Under: Food, Healthy, Recipe Tags: PB Crave, peanut butter, Protein, snack Related PostsAugust 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 […]Food, Food Reviews, Healthy, Kids - by BoredMom June 11, 2016Guilt-Free Protein PancakesI love pancakes, but Insead of feeling fueled for the day after a shortstack, I feel as if I’ve been hit by a truck! Not OK! The empty carb-fest also makes me feel incredibly guilty. I really try to prepare meals that are high in nutrition, […]Food, Food Reviews - by BoredMom Hot & Sour Soup in the Instant PotUltimate Avocado Toast |
December 5, 2017Hot & Sour Soup in the Instant PotHoo Boy – If Santa is bringing you an Instant Pot for Christmas, then you’re in for a treat! Mealtime prep has never been easier. I’ve decided that the only limiting factor with the Instant Pot is keeping the pantry well-stocked with commonly used ingredients for soups and stews (look for this post soon)!My daughter is sick with a lung infection and asked for spicy soup to help her breathe. I riffled through my pantry and found vinegar, sesame oil, soy sauce, red pepper paste, white pepper and thankfully a can of bamboo shoots! I just loaded in fresh tofu, mushrooms, and scallions in broth and this magic machine made soup in 6 minutes! Fresh eggs were stirred into the hot soup afterward on saute. This soup is guaranteed to help clear out stuffy sinuses and offer instant relief!You Will Need:8 cups of broth (I used vegetable)1 block of tofu, cubed2 cups of mushrooms ( I used crimini because they have a firm texture)1/4 cup soy sauce1 tsp red chili paste4 cloves garlic, diced2 inches ginger, diced1/4 cup green scallions3 tsp white pepper1/4 cup apple cider vinegar (you could use rice vinegar or white vinegar)1 small can bamboo shoots3 eggs – or Vegan egg substitute if preferred1 tablespoon sesame oil 1 cup raw spinach (optional)How to PrepareAdd broth, tofu, mushrooms, soy sauce, chili paste, ginger, garlic, bamboo shoots and white pepper to Instant Pot.Set Instant Pot to Manual and for 5 minutes – make sure vent is set to SEALING. When the timer is done, carefully release steam.Stir eggs and sesame oil together in a bowl. Set Instant Pot to Saute.Pour in egg mixture (or egg substitute liquid) slowly and stir. Add in spinach, onions, etc. (optional)Add vinegar. Taste and adjust any necessary pepper or salt to give it that kick. Print YumHot & Sour Soup in the Instant PotIngredientsYou Will Need: 8 cups of broth (I used vegetable)1 block of tofu, cubed2 cups of mushrooms ( I used crimini because they have a firm texture)1/4 cup soy sauce1 tsp red chili paste4 cloves garlic, diced2 inches ginger, diced1/4 cup green scallions3 tsp white pepper1/4 cup apple cider vinegar (you could use rice vinegar or white vinegar)1 small can bamboo shoots3 eggs1 tablespoon sesame oil 1 cup raw spinach (optional) InstructionsHow to PrepareAdd broth, tofu, mushrooms, soy sauce, chili paste, ginger, garlic, bamboo shoots and white pepper to Instant Pot.Set Instant Pot to Manual and for 5 minutes - make sure vent is set to SEALING. When the timer is done, carefully release steam.Stir eggs and |
December 5, 2017Spinach Potato Curry (Aloo Saag)I’m officially having WAY too much fun with my Instant Pot! I made some Spinach Potato Curry today to serve over rice for lunch. Usually, I’d make a dish like this for dinner, but it was so darn easy to do, I just had to go for it.Aloo Saag is a traditional Indian vegetarian curry that I order from my favorite take-out Indian restaurants, and now I can make it in minutes at home!You Will Need:1 tablespoon olive oil1 teaspoon cumin seeds3-4 garlic cloves, chopped1 onion, finely chopped5 tomatoes½ inch ginger diced4 cups of spinach leaves4 medium russet potatoes cubed1 teaspoon coriander powder1/2 teaspoon turmeric powder1/2 teaspoon cayenne pepper1 teaspoon cumin powder2 teaspoons garam masala powderwater, as needed3 teaspoons of salt & then additional to tasteHow to Prepare:In your Instant Pot, put olive oil, onion, garlic and cumin seeds. Saute until onions become translucent.Chop potatoes into small chunks.In a food processor, add spinach leaves and about 1 cup of water. Puree until you a liquid spinach blend. Add more water if needed. Pour into Instant Pot.Take tomatoes and add to food processor, blend until liquefied. Add to Instant Pot.Add in all of the additional spices and salt and stir.Throw in cubed potatoes.Put lid on Instant Pot and lock. Make sure vent is in closed SEALING position.Click on Manual and select 6 minutes.When one, I carefully flip vent to VENTING and let the steam come out.Carefully open lid and serve over rice!Author: BoredMom Filed Under: Food, Instant Pot, Recipe Easy French Onion Soup in the Instant PotHot & Sour Soup in the Instant Pot |
December 2, 2017Easy French Onion Soup in the Instant PotOn Black Friday 2017, the 8 qt. cult fav Instant Pot was an Amazon Deal at only $81.99, down from the regular price of $129.99. Everyone got a bad case of the FOMOS and bought one, but for many, the giant lidded digital pot is just sitting there unused. Do me a favor, go take it out of the box, keep the instructions and warranty, but ditch the stupid recipe book. Half of the recipe book is in Japanese, and the other half has recipes that are a waste of time. My recommendation is to head over to Pinterest where Instant Pot Pros are documenting cool and creative recipes by the minute.After playing with the lid and realizing that the red ‘pressure button’ is the indicator of when the Instant Pot is FULLY heated with high PSI, and when the cooking process is over and it’s safe to open it, I was ready to rock an roll. The Pot makes music as an indicator of safety. If it plays a nice little jingle, it’s ready to start cooking. It will also play the tune again when you are ready to safely open the lid. It’s SO USER FRIENDLY. Do not fear the iPOT.Here’s a French Onion Soup recipe that takes 30 minutes from cutting the onions to the baking of the final cheese and bread topping.You Will Need:4-5 yellow onions – sliced into rings, do not dice4 cups of broth ( I used vegetable, but you could use beef)1 cup of red wine (I always have some open from the night before. Don’t judge me)1 tablespoon thyme – I used fresh, but dried is OK.2 tablespoons butter1 tablespoon olive oil1-2 bay leaves (dried)4 cloves garlic – diced1 loaf of French breadslices of swiss cheese or gruyereHow to Prepare:Ready? Let’s do this!Take off the beastly lid and push the button that says ‘SAUTE’. Add the butter, olive oil, garlic, and onions.Occasionally stir until the onions become a bit translucent. Add the brown sugar and continue to stir. When the onions just start to brown slightly, it’s time to add the liquid.Add in: broth, wine, and remaining spices.Put the giant lid on by locking it from a right to left motion. The iPot will sing to let you know your lid is on properly.Now, look at the top of the pot. Make sure the vent is pointed to SEALING.Push the MANUAL button and using arrows, dial down timer to 9 minutes.Now, RUN AWAY! That thing is totally going to blow! Just kidding, you’re good. Go clean up your onion chopping mess and pay a utility bill.When the timer is up, the Instant Pot is still at full pressure and you’ll note the little red button next to |
November 30, 2017Cornucopia SaladThis is a fun salad presentation! Let guests serve themselves from a center table salad display. Salad dressing makes great use of all those leftover squashes from holiday meals as well!You Will Need:1 large butternut squash(peel and cut into 1-inch cubes)Fresh greens (spinach, purple kale, arugula)Fennel (thinly sliced)Cherry tomatoesDried cranberriesToasted walnutsCrumbled fetaLeftover shredded turkey (for the meat-eaters!)How to Prepare:Preheat oven to 350º.Toss squash with 1 tablespoon extra-virgin olive oil and dash of salt and black pepper. Roast for 30 minutes.In a blender, blend 1 cup cooled squash (serve remaining squash as salad topping), remaining 1/2 cup extra-virgin olive oil, sherry vinegar, garlic, lemon juice, smoked paprika and salt until smooth.Dressing will be thick, so add a little water, ¼ cup at a time, until dressing is desired consistency.Cover table with butcher paper, arrange ingredients as an edible centerpiece and just add tongs! Posted with permission from Delicious Living Author: BoredMom Filed Under: Fall, Food, Recipe Tags: leftovers, squash Related PostsOctober 9, 2018Vegan Ginger Squash Potstickers with Twin Dragon Asian WrapperI’ve been getting a variety of squash in my weekly produce box delivered to my house, so the quandary has been what to do with all that squashy goodness? I love flavorful food that is easy to prepare, so I was excited to make my […]Fall, Food, Recipe - by BoredMom November 8, 2017Spaghetti Squash FrittersSpaghetti squash is delicious all by itself with a little olive oil and garlic salt, but fritters are another fun way to prepare it. These fritters may also be reheated and make a tasty savory fall appetizer during the winter months.Food, Recipe - by BoredMom Thai Eggplant Red CurryEasy French Onion Soup in the Instant Pot |
November 22, 2017Thai Eggplant Red CurryI have a friend who owns the best Thai food restaurant in my hometown, and people are often blown away by the beautiful variety of produce (much of it she grows herself!) in her spicy creations. Some of her dishes have Thai Eggplants in them, and I love the texture, flavor and tiny soft seeds. The outer skin is also fairly thin, so it’s easy to eat and cooks down well.Thai Eggplants are not something you’ll find in the regular markets here, so had it not been for her, I would have never known what a Thai Eggplant was or how to eat it. I happened to be shopping at a Korean market the other day when I came across beautiful green Thai Eggplants. Do I dare try my own Thai Eggplant curry?Using a basic curry recipe that is my go-to favorite at home, I slightly modified to accommodate the Thai Eggplants. Needless to say, it disappeared quickly in my household!You Will Need:8 firm Thai Eggplants – Washed & Quartered1 Red Pepper – Diced2 Cups Mushrooms ( I used Oyster Mushrooms)3 Tablespoons of Thai Red Curry Paste1 Can of Coconut Milk2 Cloves Garlic3/4 Cup Fresh Chopped Basil Leaves1 Teaspoon Cumin1 Tablespoon Brown Sugar1/4 Teaspoon Salt1 Tablespoon Olive OilIn a rice maker, prepare eight cups of rice. I used a basmati quinoa lentil blend because I like adding a little more fiber.Make sure to serve the curry and rice in a large shallow bowl. The sauce will spread across the rice better and it’s beautiful in presentation!I love this set of YHY 9.6″ striped pattern porcelain serving bowls. The bowls are shallow, yet very large and make excellent dinner dishes. Or, if you’re serving different side dishes, these make excellent serving bowls.You can save on this porcelain bowl set right now on Amazon –– Get 10% off purchase of $50, get 15% off purchase of $70, or, 20% off purchase of $100！ENTER CODE: YHYYHY77 at check-out!How To PrepareIn large non-stick pan, add olive oil and put the flame on medium heat. Add in garlic, Thai Eggplant, and Red Peppers. Let garlic aromatics cook down with these vegetables for a few minutes and then add the mushrooms. Cook for another 3 minutes and add coconut milk, cumin, red curry paste, brown sugar, and salt.Stir until everything is well incorporated.Simmer on low for 10 minutes. Prior to serving, add the fresh basil leaves and let them get wilty into the sauce mixture.Serve over hot rice.Would you like a set of shallow stripey patterned serving bowls like this? You’ll find them on Amazon here. Thank you to |
November 18, 2017How to Be the Best Guest EverMSG 21+ I love having guests over the holidays, but I also enjoy being a guest! It’s not only fun to travel, but I enjoy being a part of the lives of my friends and family in their homes. Here are some time-tested tips on how to be ‘The Best Guest Ever’ so the invites to visit keep coming in over and over!Bring a GiftI love to bring consumables as a gift to the ‘hostess with the mostest’! I typically bring at least two bottles of wine. Wente Vineyards wines are readily accessible in many places across the U.S., and their wines are consistently delicious so they make a great gift. I can pick up Wente wines at my local grocery store, or stop off at a market if flying into town. Although the variety may vary from region to region, I always try to get at least one white and one red. Wente Vineyards wines make a great hostess gift, as it’s always fun to relax and reminiscence with friends with a glass of vino about the year that has passed and make plans for the future.My favorite Wente Wines are the Riva Ranch Chardonnay and the Wetmore Cabernet Sauvignon, or the Southern Hills Cabernet Sauvignon. I found my Wente Wines at Bevmo, but they are readily available many other retailers. Visit the Wente Vineyards website to learn more about their wine selection and where to stock up for the holidays!Save 25% off single vineyard or estate grown wines by entering 25TOAST upon checkoutWATCH THE ‘BE THE BEST GUEST EVER’ VIDEO HEREOffer to Make a MealIt can be overwhelming to a hostess to prepare many meals for a house full of guests. In advance, call the hostess and ask if there is a meal that you can make. Or, if you’re not a home chef, plan a restaurant meal out where you offer to treat. I’ve had situations where I bought food for all the meals and then had guests show up wanting to go out – leaving a LOT of uneaten and expensive food sitting the fridge! Planning mealtime in advance is smart, cost-effective and actually fun. This way your host will also adjust their grocery shop list and also be relieved to have a meal (or two!) off.I love offering to make heavy appetizers and pour wine one evening. I like to make a variety of hot and pretty cold appetizers.Sometimes our little Happy Hours turn into dinner itself, as there is never any shortage of yummy food. If doing an appetizer spread, make sure to provide the wine as well!Breakfast is another nice meal to prepare for friends. Let your hosts sleep in, while you make a simple quiche served with fresh fruit.Bring Something for the Kids (or Fuzzy Kids |
November 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 #CollectiveBiasAs 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 soft mashed potatoes, squishy sweet potatoes with marshmallow fluff, soggy stuffing, gelled cranberry and sad overcooked green beans soaked in creamy mystery sauce that had more of a brown hue vs. green. It’s those vivid memories that fueled my passion to have a new healthy relationship with food and allow my dishes to have texture and flavor. As green beans were probably the most abused back in ‘the day’, I have had a lot of fun lightening up this green bean dish recipe. Green beans should be slightly crispy, green and be coated with amazing flavor.I love adding Kikkoman® Soy Sauce because it adds a salty depth to the green beans and Kikkoman® Panko Bread Crumbs with Parmesan offers an outstanding crunch.Kikkoman® is not just Asian sauces and marinades – it’s more mainstream and versatile, perfect for incredible holiday recipes. Although you may use the regular Kikkoman® Soy Sauce, I prefer to use Kikkoman® Less Sodium Soy Sauce as it is perfect for those home cooks who are looking to cut down on their sodium levels, without sacrificing flavor.After prep time, this refreshed traditional green bean recipe is done in only 8 minutes! Cooking times have changed dramatically since I was a kid. Those poor green beans are no longer going to sit in the oven for 2 hours! The faster prep and cooking times on my healthier recipes give me more time to play with table decor, and yes I’m obsessed with colorful Fall gourds.{ Click here for more Thanksgiving Inspiration! }Roasted Garlic Green Beans with Parmesan PankoYou Will Need:5 Cups of Trimmed Fresh Green Beans2 Tablespoons of Kikkoman® Less Sodium Soy Sauce1/2 Cup Kikkoman® Panko Bread Crumbs1/4 Cup Shredded Parmigiano Reggiano2 – 1/2 Tablespoons Olive Oil4 Cloves of Garlic, DicedHow To Prepare:Preheat oven to 375 degrees.In a large pot, bring 2 quarts of water to a boil.Clean and trim green beans, and then blanch for 2 minutes in boiling water. Blanching will make the beans juicy and it brings out the bright green color in the beans.Drain and put in large bowl. Add Kikkoman® Soy Sauce and 2 Tablespoons of the Olive Oil. Toss well with diced garlic.Spread out green beans and liquid onto a cookie sheet. Bake for 5 minutes.While the green beans are |
November 8, 2017Spaghetti Squash FrittersSpaghetti squash is delicious all by itself with a little olive oil and garlic salt, but fritters are another fun way to prepare it. These fritters may also be reheated and make a tasty savory fall appetizer during the winter months.Serves: 16 peopleDirectionsPreheat oven to 400°. Cut spaghetti squash in half lengthwise, and scoop out seeds. Rub a little coconut oil over cut side of squash halves. Place squash, cut side down, on a parchment-lined sheet pan. Cover loosely with aluminum foil, and bake for 40 minutes or until you can easily pierce squash with a fork. Remove from oven, remove foil and let squash cool slightly. Using a fork, scrape out squash flesh, and place in a colander over the sink or a bowl to drain. Once squash has cooled completely, gently squeeze all excess liquid. Measure out about 4 cups of squash.Beat egg in a large bowl. Add drained squash, herbs, Parmesan, goat cheese, minced garlic, lemon zest, salt and pepper; mix by hand until well incorporated. Add flour, and mix again with hands or tongs until flour is interspersed. (TIP: If batter is a little too wet, add more flour, 1 tablespoon at a time. If batter is too dry or loose, add a little water, 1 tablespoon at a time.)Portion mixture into 16 small piles. Roll each pile in a ball about 1½ inches in diameter; place on a parchment-lined baking sheet or plates. Repeat with remaining piles. The batter will be a bit loose but will firm up once cooked.Once all the fritters are formed, heat 2 tablespoons coconut oil in a skillet over medium heat. Cook a few fritters at a time until light golden brown on one side, about 4–5 minutes, gently flattening with a spatula. Flip fritters, and cook on other side until golden brown, about 4–5 minutes more.Place fritters on a plate, and sprinkle with more herbs, if desired. Serve with applesauce and/or sour cream as toppings. Published with permission from DeliciousLiving.comAuthor: BoredMom Filed Under: Food, Recipe Tags: fritters, squash Related PostsOctober 9, 2018Vegan Ginger Squash Potstickers with Twin Dragon Asian WrapperI’ve been getting a variety of squash in my weekly produce box delivered to my house, so the quandary has been what to do with all that squashy goodness? I love flavorful food that is easy to prepare, so I was excited to make my […]Fall, Food, Recipe - by BoredMom November 30, 2017Cornucopia SaladThis is a fun salad presentation! Let guests serve themselves from a center table salad display. Salad dressing makes great use of all those leftover squashes |
November 8, 2017Baked Spicy Turnip FriesI found the most beautiful California grown turnips the other day at the store. I personally like turnip mash, but I decided to make my turnips family-friendly as I wanted these suckers consumed!Turnips have a unique pungent taste that pairs well strong spices. I decided to bake these peeled and sliced ‘fries’ with spicy cayenne and warm flavorful nutmeg. It’s great by itself, or serve with a cooling cumin yogurt dip.You will need:2-3 large turnips (peel and cut into fries)2 tablespoons olive oil1-1/2 tsp cayenne1-1/2 tsp nutmeg1 tsp salt1/2 Parmigiano Reggiano How to prepare:Take cut turnip fries and put in a large bowl. Toss with olive oil and spices.Put on greased pan and put in the oven at 400 degrees for 25 minutes.Lightly flip fries and top with cheese. Let bake for another 10-15 minutes until cheese has crisped up. Serve hot and fresh on parchment paper and enjoy! Author: BoredMom Filed Under: Food, Recipe Tags: turnips Pepper & Onion Pasta with Parmigiano ReggianoSpaghetti Squash Fritters |
November 2, 2017Pepper & Onion Pasta with Parmigiano ReggianoWhen I was little, my Mom would serve us spaghetti and hand us a cylinder of powdered ‘parmesan’ or what we called ‘snow’ to sprinkle on top. It may as well have been snow because it was just as flavorless. However, this is what I thought was parmesan cheese until I went to a real Italian restaurant as a young adult. It was at this magical restaurant whereby a waiter offered to shred aged Parmigiano Reggiano right at the table. He said to let him know ‘when’ to stop. I said ‘when’ out of politeness, but in my heart, I wanted a pile of that tangy-rich cheese piled to the sky!Parmigiano Reggiano, known as the “King of Cheese”, has been made the same way for over 900 years in Italy. Completely natural it is made with just three ingredients and is delicious grated, melted or chunked and eaten raw, and is the must-have wedge of cheese for every fridge.Parmigiano Reggiano cheese is made by a collective of farmers and producers in Italy. However, I just recently learned that not all parmesan is Parmesan. The word Parmesan means from Parma, so shouldn’t yours actually come from that area? Parmigiano Reggiano is made in the areas in and around the province of Parma. Look for the pin-dots on the rind to make sure you are getting the real deal.I like to create recipes that use whole ingredients as simple and fresh often taste best. In my Pepper & Onion Pasta recipe below, the key ingredient is Parmigiano Reggiano grated right in to maximize its intense flavor. Powdered ‘snow’ in a cylinder is NOT going to cut it for this recipe! Get a nice chunk of Parmigiano Reggiano and after opening the vacuum pack, simply store the cheese in the refrigerator in a glass or air-tight plastic container.{{ Win a Holiday Parmigiano Reggiano Cheese Feast HERE! }}You Will Need:1 – 16 oz box of penne1 red bell pepper – diced1 green bell pepper – diced1 small yellow onion – diced2 cloves garlic – diced2 cups spinach1/2 cup diced green onion – diced1/4 tsp cayenne pepper1 cup shredded Parmigiano Reggianosalt and pepper to tastesausage or soy sausage optional1/2 cup of high-quality olive oiljuice from one large lemonHow to Prepare:In a large pot, boil salted water and add penne pasta. Cook al dente. Drain and set aside.In a large saute’ pan, add in all vegetables (and sausage) in 1 tablespoon olive oil.Saute on medium to high heat for 7 minutes.Toss in drained pasta and |
October 30, 2017Creating a Food Friendly Event with SelectivorI put a lot of love and thought into my meal planning when I entertain. While I do ask my guests if they have any food allergies, sensitivities or preferences, sometimes I forget– or worse, my guests will not tell me about foods they just don’t like. I’ve had bowls of fresh salads, casseroles, rice dishes passed over by friends because there was one ingredient or spice in it they didn’t care of, or the offending food gave them digestive issues. Had I just known about the problem foods, I would have modified my recipes so everyone had something to enjoy!When I was invited to test out the Selectivor app, the food nerd in me was beyond excited. I had a lot of fun going through the Selectivor set-up and creating my own food preference profile. Once I saw how easy it was, I created an event through the app and started inviting friends and family to create their own personal food profiles. Users may simply create a profile via their website as well.My friends and family started pinging me back with comments almost immediately. “This is cool.” “I just finished my profile.”I opened the Free Selectivor app and although I thought I KNEW everyone, there were quite a few food surprises! I realized that the Selectivor program created a stress-free way to share your likes and dislikes, and it’s so much easier than rattling off a list in person.From the Selectivor website: Selectivor is technology for selective eaters – people on any type of diet or people with food allergy, intolerances, sensitivities, restrictions or strong preferences. Create your custom eating profile so you know what you can eat. Share your eating preferences with others so they’re aware of your food preferences. And create groups and events where you know what all your guests can eat together. Always eat your way by creating your FREE personalized food profile at http://www.selectivor.com. bSo, now to put the app to the test! On my meal plan for my upcoming event, I was going to make an easy chilled Tangy Bean & Corn salad. The Recipe:1 can of black beans1 can of red beans2 cups of frozen cornjuice from 1 large lemon2 cloves of garlic, diced fine1/2 cup diced cilantro1/ cup diced red and green peppers1 tsp cayenne2 tablespoons of quality olive oil2 tablespoons of red wine vinegarI opened up the Selectivor app to check my ingredients list and found out that TWO of my ingredients are the AVOID list! Yikes!One friend doesn’t like cilantro and the other can’t digest peppers!Armed with this handy information, here’s how I am modifying the recipe:1 can of black beans1 can of red beans2 cups of frozen cornjuice from 1 large lemon2 cloves of garlic, diced fine1/2 |
October 23, 2017Quick Homemade Heart Healthy Granola This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NatureMadeHeartHealth #CollectiveBiasAs the air starts to chill, healthy hearty breakfasts that get my family through to lunch are essential. My Homemade Heart Healthy Granola recipe is so satisfyingly delicious that my family doesn’t realize how good it is for them! Whole oats have important vitamins, minerals, fiber, and antioxidants, plus studies show that oats and oatmeal have many health benefits. Oats contain large amounts of beta-glucan, a type of soluble fiber. Beta-glucan has been shown to reduce LDL and total cholesterol levels.Another great way to reduce LDL cholesterol is with Nature Made® CholestOff ®Plus. Nature Made® CholestOff ®Plus complements this heart-healthy breakfast because like the oatmeal, it is clinically proven to lower cholesterol. Products containing at least 400 mg per serving of plant sterols and Stanols, eaten twice a day with meals for a daily intake of at least 800 mg as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.One serving of CholestOff® Plus supplies 900 mg of plant sterols and stanols per serving for a daily intake of 1800 mg.Homemade granola is not only healthier if you make it yourself (less sugar and no fillers), but it’s also very cost effective too! I also like to add nuts and seeds to my granola for extra crunch and added health benefits. High-Fiber superfoods like flax and chia seeds have Omega-3 essential fatty acids. These are “good” fats that have been shown to have heart-healthy effects.You Will Need:2 cups raw, whole rolled oats (do NOT buy quick or instant oats!)½ cup raw sunflower seeds1/4 cup chia seeds1/4 cup golden flax seeds1 cup dried unsweetened flaked coconut3 tablespoons raw honey2- 3 tablespoons coconut oil or olive oil ( I prefer coconut oil because it has a lighter taste)How To Prepare:Preheat oven to 300 degrees.Mix all dry ingredients in a bowl.Stir in melted coconut oil (if not in a liquid state) and 2 tablespoons of honey.Mix well until the wet ingredients are well-incorporated.Lay out on a lightly greased cookie pan in a thin layer.Sprinkle a pinch of salt & drizzle remaining tablespoon of honey on top.Bake at 300 degrees for 12 minutes.Remove from oven and let cool on oven or rack.Serve with fresh fruit and yogurt and enjoy!Nature Made® CholestOff ®Plus helps reduce the amount of dietary cholesterol absorbed into the bloodstream. † Best of all, colors are derived from natural sources – |
October 19, 2017Spicy Garlic Ginger Chinese EggplantI happened to find a huge stash of long purple Chinese Eggplants (California grown) at our local Korean market yesterday, so instantly I had a craving for warm, spicy eggplant over rice.Chinese eggplants are typically long, slender and very compact. If they have seeds, they are very small and almost unnoticeable.You Will Need3 Chinese Eggplants, Cut in Rounds2 Large Garlic Cloves, Diced1 Tablespoon Diced Fresh Ginger, Diced1 Teaspoon of Red Pepper Flakes (or more if you like spicy)2-3 Tablespoons Sesame Seed Oil1/2 Cup Water1/2 Green Onions DicedSoy SauceHow to PrepareWash eggplants with hot water and slice into 1-inch1 inch rounds. Most recipes will have you put in a hot oiled pan, but I prefer to steam my eggplant a bit before the oil is added. This helps keep the oil amount down and makes the eggplant juicy.Add 1/2 cup of water to pan and put heat on medium high. Add eggplant and simmer until water is all gone. Add 1-2 tablespoons of sesame oil so it coats the pan and eggplant. Let it saute for about 5 minutes, stir often. As the eggplant starts to soften, create a well in the center of the eggplant in the pan.As the eggplant starts to soften, create a well in the center of the eggplant in the pan. Add more sesame oil and add in the garlic, ginger and red pepper flakes.Saute the center ingredients for 2 minutes and then mix in with everything. Eggplant should still be moist. If you want to add a little more oil, go ahead, but keep in mind the eggplant will release moisture as it continues to cook.Still in green onions and continue to cook for 2 more minutes. Season with soy sauce, salt and pepper as needed.Serve over hot rice or plain – it’s a lovely side dish! I like to add more diced green onion for color when serving. Enjoy!Author: BoredMom Filed Under: Food, Food Reviews, Recipe Even small amounts of fruit and vegetables are beneficialQuick Homemade Heart Healthy Granola |
October 13, 2017Even small amounts of fruit and vegetables are beneficialA new study—the first of its kind—explains how even moderate intake of fruit, vegetables and legumes may lower a person’s risk of heart disease and death.This is good news for those who think they can’t afford (or like) to get the recommended amount of fruits, veggies and legumes every day.“Previous research, and many dietary guidelines in North America and Europe recommended daily intake of these foods ranging from 400 to 800 grams per day, but this is unaffordable for many people in low to middle-income countries,” said study investigator Dr Andrew Mente, PhD, from the Population Health Research Institute, McMaster University, Hamilton, Canada. “Our findings indicate that optimal health benefits can be achieved with a more modest level of consumption, an approach that is likely to be much more affordable.”Researchers looked at the diets of those living in 18 countries and across seven geographic regions. They concluded people eating 3 to 4 servings per day of fruits, vegetables and legumes was just as beneficial on their health as those with higher intakes. USDA Dietary Guidelines recommend adults eat anywhere from 5 to 13 servings.Although this was a study done across multiple countries with various types of diets, Mente believes this data could help sway nutrition policies universally. Published with permission from Delicious Living via the New Hope Blogger Network – http://deliciousliving.com/health/even-small-amounts-fruit-and-vegetables-are-beneficial?cid=nhbcAuthor: BoredMom Filed Under: Food, Holiday Coconut Curry Vegetable Pasta with Barilla ProteinPLUSSpicy Garlic Ginger Chinese Eggplant |
October 9, 2017Coconut Curry Vegetable Pasta with Barilla ProteinPLUS This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BarillaProteinPLUS #CollectiveBiasI am always looking for ways to add more plant-based protein to my family’s diet, and Barilla ProteinPLUS pasta is just the ticket! I love that Barilla ProteinPLUS pasta is GMO-free and the protein is sourced from chickpeas, lentils, and egg whites. Pasta just also happens to be a fan favorite at my household, so this is a great choice for easy dinners.Ralphs is a convenient place to purchase Barilla ProteinPLUS and all the other ingredients needed for this recipe. I’m thrilled that Barilla ProteinPLUS has 17g of protein per serving to fuel my family’s active life!This Coconut Curry vegetarian pasta recipe is a departure from most traditional pasta dishes. The Indian spices and coconut milk make a light, yet flavorful, sauce infused pasta. It’s also served hot over a bed of fresh spinach, so the hot curry sauce wilts the greens under the pasta. It’s a great way to add extra vegetables to the dish, yet one less vegetable to ‘cook’!You Will Need:Serves 6One box of Barilla ProteinPLUS Penne Pasta 1 Can of light Coconut Milk (you may use regular Coconut Milk as well, but the sauce will be thicker and you may need to add more water)1/2 Cup Water2 Tablespoons Olive Oil1 Red Pepper1 Zucchini1/2 Cup Fresh Basil Leaves1 Tablespoon of Garam Masala1 Tablespoon Tumeric1/2 Teaspoon of Cayenne Pepper1-2 Cloves of Garlic, mashed1-1/2 Teaspoon Salt (or per preference)1 16 oz Bag of Fresh SpinachHow to Prepare:Dice up vegetables and basil leaves into pieces no larger than a quarter.Pour in coconut milk into a saucepan and add 1-1/2 tablespoons olive oil and water. Stir in the garam masala, turmeric, and cayenne pepper. Heat on low and stir continuously until spices are blended in and sauce looks yellow.Add in fresh vegetables, garlic and basil to sauce and simmer on low for 10 -12 minutes.While the sauce is simmering, take out a pasta pot, bring 4-6 quarts of water to a boil. Add 1/2 tablespoon of olive oil and pinch of salt to water. Add one box of Barilla ProteinPLUS Penne Pasta to water and boil for 11 minutes until ‘al dente’. Stir occasionally. The Barilla ProteinPLUS Penne Pasta is nice and hearty when cooked al dente and will hold up great to hot or cold sauces. In addition to the extra protein per serving, there is also |
October 9, 2017Essential Things To Pack with Honest Teas® & Simple Truth®This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #RefreshinglyHonestSnacks #CollectiveBiasThe school year is upon us, and if you’re like me, your calendar is already full for the foreseeable future. I find the best way to tackle calendar chaos is to be organized, so I’ve put together an Essential Things To Pack list for busy parents who spend hours a day running errands, working and shuttling kids around until dark.We’ve all sat there at after-school practice, for hours, wondering if it’s possible for a stomach to eat itself because are SO hungry. We’ve also sat there thirsty and parched, wanting a beverage, but yet we didn’t come prepared and the local vendor only takes cash because his credit card machine is down. We have also had to run out to grown-up events after spending a hot day in the car feeling sweaty and stale.My Essential Things To Pack kit for busy parents is achievable, well-tested and good for your body and soul. I’m also a full supporter of organic and natural products, so the Honest Tea® and Simple Truth® brands are often my go-to choices when I need products I like and trust.You Will Need:A cloth bag with a handle. Do not put these items in a plastic or paper bag. You will forget what’s in the bag and somehow it will be left somewhere, or thrown away. At least that’s what I do! (yikes)BeveragesHydration is key when running around town, and bringing your own beverages can save time and money. When given the choice, I prefer to buy organic, fair-trade products. Therefore, I choose to stock up on organic Honest Tea® beverages to add to my Essential Things To Pack kit. Honest Tea is real brewed with real ingredients, so it has an authentic tea taste. I also love that the Honest Tea® is just a tad sweet, so they are light and refreshing. Cool tidbit of info – September was National Organic Month! However, I try to celebrate Organic Month every month!Ralphs has a great selection of flavorful Honest Tea® beverages, so I always stock up when I do my grocery shopping.Energy Bars“A goal without a plan is just a wish.” When I don’t pack a snack, I am left wishing I had one and then often grab something awful that will ruin my dinner, or make me feel terrible later. A solid choice for the Essential Things to Pack bag are snacks from the Simple Truth line of products available at Krogers/Ralphs. The Simple Truth Organic Trail Mix is a great option because it’s chock full of a variety of nuts and dried fruits.I also love the Simple Truth Energy Bars because they have just the right amount of energy to get me through to dinner time |
October 6, 2017Halloween Food: Full Moon Squash Over Purple Potato SkyHaving a Halloween themed dinner? This is the perfect fun (& healthy) side to make to accompany your haunted meal! Best of all, it’s super easy!You will need:About 6-7 Long Purple Potatoes (Mine are Friedas from Sprouts)2 tablespoons butter1/2 cup milk1 Long Necked Butternut Squash – really look for a firm long one as you will be cutting the long neck that has no seeds.Olive oil to bake squash in.Herb saltsHow to PreparePeel potatoes and boil in salted water until soft. Mash with butter and milk and season with salt and pepper to taste. I used rosemary salts in my version and it complements the slightly sweet taste of the purple potatoes.Slice the butternut squash long neck into 1/2 inch thick cuts. Leave skin on the outside. Put in a baking tray and drizzle with olive oil and salt. Bake at 375 for 35 minutes.Serve a baked ‘moon’ over a dollop of purple ‘sky’ potatoes.I drizzled balsamic reduction sauce over mine to make ‘bats’ and ‘spooky sky’, but you could leave it plain if you wanted to. Be creative!Happy Halloween! Author: BoredMom Filed Under: Entertaining, Food, Halloween, Holiday, Recipe Spooky Succulent Bowl TutorialEssential Things To Pack with Honest Teas® & Simple Truth® |
October 3, 2017Roasted Squash Party DipThe stores and farmer’s markets are bursting with gorgeous edible squashes right now! Although these are great for display, they are even more fabulous to eat. A fun way to enjoy both the taste and the look is to make a squash party dip. Afterall, if you’re going to make the effort to cut up one of these bad boys, you may as well display it!The squash itself will become the dip container, as the yummy roasted squash is blended into a creamy rich dip in the center.You will need:1 Buttercup Squash – or other equally beautiful edible fleshy squash. Try to choose one that would also make a creative container.1-1/2 Cups Sour Cream1/2 Teaspoon Nutmeg1-2 Tablespoons Olive Oil1/2 Teaspoon Cinnamon1/2 Cup Parmesan1/2 Teaspoon Salt1/2 Teaspoon Garlic Powder1/4 Teaspoon Cayenne PowderHow to Prepare:Wash and dry squashCarefully cut in half. Scrape out seeds (keep seeds if you’d like to toast the seeds later!)Drizzle quality olive oil over the top part and cut out as much squash flesh as you can from the bottom part while maintaining the ‘bowl’ integrity. Do not cook hollowed bottom part – put aside for later.Roast top and other squash chunks at 400 degrees for 40 minutes.Let squash cool a bit so you can touch it and then scrape away squash removing any skin.Blend with spices and 1/2 cup parmesan. The parmesan will melt because the squash will still be hot. Then whip in 1-1/2 cups of sour cream. If you have herb salts, sprinkle some on top.Fill bottom hollowed out squash and serve with crusty bread, interesting chips/crackers and firm sliced vegetables.Enjoy!Print YumRoasted Squash Party DipIngredientsYou will need: 1 Buttercup Squash - or other equally beautiful edible fleshy squash. Try to choose one that would also make a creative container.1-1/2 Cups Sour Cream1/2 Teaspoon Nutmeg1-2 Tablespoons Olive Oil1/2 Teaspoon Cinnamon1/2 Cup Parmesan1/2 Teaspoon Salt1/2 Teaspoon Garlic Powder1/4 Teaspoon Cayenne PowderInstructionsWash and dry squashCarefully cut in half. Scrape out seeds (keep seeds if you'd like to toast the seeds later!)Drizzle quality olive oil over the top part and cut out as much squash flesh as you can from the bottom part while maintaining the 'bowl' integrity. Do not cook hollowed bottom part - put aside for later.Roast top and other squash chunks at 400 degrees for 40 minutes.Let squash cool and scrape |
September 28, 2017Going Native with Fish Tacos & El Yucateco®This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This content is intended for readers 21 and older. #KingOfFlavor #FieldToBottle #CollectiveBiasI’ve got hot sauce in my bag. No, really, I actually do. Being a native San Diegan, I eat a lot of Mexican food, so it’s safe to say that ‘Taco Tuesday’ is a weekly occurrence.Living so close to the ocean means I also have the luxury of getting fresh fish tacos.As the weather cools, we often walk to dinner down by the bay. One of my favorite places to get fish tacos is a little fish shack right on the docks in Point Loma. The menu is written in chalk and changes daily based on what the local boats are bringing in.The fish doesn’t get any fresher, in fact, locals often tout, ‘the fish slept in the ocean last night’. Although the fish is outstanding, I’m obsessed with adding hot sauce to my tacos, so I often carry hot sauce in my purse, car and yes, I’ve been known to bring it with me on a cruise ship.Discover New Places with El Yucateco® and Win Prizes!#KingofFlavorSweepstakes (9/28 to 10/27) I love the selection of El Yucateco® Hot Sauces, as the flavors enhance my fresh meal. I can also whip up an easy flavorful beer Michelada cocktail while out at the fish hut! (recipe below)El Yucateco®’s ingredients come from Field to Bottle. There are also no artificial colors, but it has the same great taste that makes it the King of Flavor since 1968.On my most recent fish taco quest, my husband and I ordered fresh bigeye tuna, fried cod, swordfish and octopus tacos. I was pretty excited to have my own private stash of El Yucateco® hot sauces with. Although all of the flavor options are great, I had brought El Yucateco® Green Chile Habanero, El Yucateco® Red Chile Habanero and El Yucateco® XXX Hot Kutbil-ik to add to my fish feast.As patrons were clamoring for hot sauces at other tables, I was able to sit back and generously sauce up my fresh fish tacos with El Yucateco®.A fun beer-cocktail I like to make ‘on the go’ while having Mexican food is called a ‘Michelada‘. A traditional Michelada is a beverage prepared made with a light beer, lime juice, and assorted sauces, spices, and peppers.I love to use the flavorful and zesty El Yucateco® Red Chile Haban |
September 14, 2017The Reality of SleepOrganizations have developed numerous sleep hygiene tips to help you slip into sleep and stay asleep. The National Sleep Foundation, for instance, recommends doing things like establishing a regular relaxing routine before bed, setting up a sleep-friendly environment so that the temperature is between 60 and 67 degrees and the room is dark, avoiding caffeine and alcohol before bed, and getting regular aerobic exercise.Although these strategies are certainly worth following, they won’t work unless you first shift your attitude about sleep. “You need to view sleep as an investment, not an expense,” says Michael Grandner, PhD, director of the Sleep and Health Research Program at the University of Arizona College of Medicine in Tucson. “Just as you have to invest money to make money, you also have to invest in sleep, and though it might take time, it’ll pay off in the long run.”That starts by realizing that bragging about sleeping too little is akin to boasting about eating five Big Macs in one sitting. Instead, schedule sleep in your to-do list, and make sure you’re aiming for at least seven hours.“Although everybody has a different sleep need, most people need between seven and nine hours,” says Britney Blair, PsyD, CBSM, a California-based clinical psychologist and behavioral sleep medicine specialist.Don’t force sleepYou should also know that you can’t force yourself to go to sleep. For example, if you’re running a race or giving an important presentation the next day, telling yourself when you crawl into bed that you have to sleep will backfire. “Sleep isn’t something you do, but rather something that happens to you when the situation permits,” Grandner says. “If you try to force yourself to sleep when you’re not ready, you’ll then be up and drive yourself crazy trying to fall asleep.”Instead, go to bed when you’re sleepy—you should fall asleep in fewer than 30 minutes, Brown says—and know that one bad night of sleep won’t kill you, even if you have a big event the next day. “It’s less about the sleep you got last night and more about the sleep you got in the last week or two,” Grandner says. In other words, if you’ve been maintaining good sleep overall, one or two nights of bad sleep won’t hurt you, which is why it helps to bank your sleep a week or two prior to important events.Another comforting fact? Studies show that people rarely have two bad nights in a row, let alone three, meaning that you will eventually get a good night’s sleep, Grandner says. If, however, you’re having sleep problems at least three nights of the week for at least three months, you could have insomnia and should seek help from a sleep specialist.You should also know that waking up several times during the night is normal. Good sleepers actually awaken five to eleven times, but because sleep has an amnestic property, you |
September 13, 2017Homegating with Morningstar Farms® Pulled Pork Chili San Diego may have lost their professional football team to Los Angeles, but our love of football has not diminished! High School football is in full swing and we’re more excited than ever to cheer on our local teams. For evening ‘Friday Night Lights’ games, I like to prepare food in the yard for our neighborhood friends to enjoy before they head over to the big game.Some of our friends don’t eat meat, so my Veggie Chili with MorningStar Farms® Veggie Pulled Pork recipe is the perfect hearty and tasty meal before a lengthy football game. Usually, my meat-eating friends prefer the vegetarian options that I prepare because they are so delicious. Walmart has a great selection of MorningStar Farms® products in the frozen section, so I always stock up when I shop there. I was so excited when the new MorningStar Farms® Veggie Pulled Pork came out because it’s very easy to prepare and a versatile plant protein meal starter. This chili recipe is a satisfying meal for cool Fall evenings and since a crock pot is used, you can practically ignore it until time to eat!You Will Need:1 large crock pot1 bag of MorningStar Farms® Veggie Pulled Pork2 cans of kidney beans (rinsed)1 can of black beans (rinsed)1 diced green pepper1 diced jalapeno1 cup of frozen corn1/2 large or white onion, or a whole small onion (diced)2 tablespoons of chili powder1 tsp of salt2 cups of waterOptional ToppingsCheddar CheeseSour creamCilantroHow to PrepareAs this recipe uses a crockpot, you can literally dump in all of the ingredients, mix well and set it on high for 4 hours.If you are in and out of the house, just make sure to check on it occasionally to see if the chili needs more liquid, but other than that, this is the easiest recipe ever!Set crock pot to medium or low when everything is hot and the veggies are cooked through.Let guests serve themselves and make sure to offer lots of toppings such as shredded cheese, sour cream, green onions, heirloom tomatoes, and cilantro.In addition to the Veggie Pulled Pork Chili, I also have my grill available to cook up some MorningStar Farms® Spicy Black Bean Burgers which are America’s #1 Veggie Burger.For those guests having a Spicy Black Bean Burger, get fluffy buns, cheese, lettuce, and condiments. Guests may add the Veggie Pulled Pork Chili on top of it to really jazz it up. The great thing about MorningStar Farms® products is that they are not only delicious, but they’re not only for vegetarians – they are for everyone!My friends and I are all trying to lead |
September 4, 2017Italian Farro BowlsGathering and lingering over food is central to Italian culture. The dishes employ simplicity, relying on high-quality ingredients rather than elaborate presentation. Many dishes feature tomatoes, bell peppers, potatoes, wine and cheese. A natural plant-based cuisine, modern Italian focuses on the nuances of its regions, though nationwide the emphasis is on food produced by the earth.You will need:2 cups uncooked farro6 cups water3 tablespoons extra-virgin olive oil, divided4 cloves garlic (minced)1 large fennel bulb (cut into ⅛-inch slices)2 cups ¼-inch carrot slices (3 large carrots)1 cup dry white wine½ teaspoon fennel seed(crushed)1 cup halved cherry tomatoesJuice and peel of 1 lemon, divided1 tablespoon dried, mixed Italian herbs½ teaspoon salt¼ teaspoon ground black pepper1 (5-ounce) package baby spinach¼–½ teaspoon crushed red pepper flakes¼ cup snipped flat-leaf parsley½ cup coarsely chopped almonds (toasted)¼ cup shredded Parmesan cheese DirectionsRinse farro. In a large saucepan, place farro and water. Water should cover farro. Bring to a boil; then reduce heat and simmer until tender, stirring once or twice, about 30 minutes. Drain excess water.Meanwhile, in a very large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add garlic and sauté until softened, about 3 minutes. Add another 1 tablespoon oil, along with sliced fennel and carrots. Reduce heat to medium and cook, stirring often, until vegetables are crisp-tender and browned, 10–12 minutes. Remove skillet from heat, and add wine and fennel seed. Return to heat, and cook until almost all the liquid has evaporated and tomatoes are tender, about 5 minutes. Stir in 2 tablespoons lemon juice, lemon peel, Italian herbs, salt and pepper. Remove from heat, and add spinach leaves; toss until spinach is slightly wilted.To farro, add remaining 1 tablespoon oil, 1 tablespoon lemon juice, red pepper flakes and parsley; toss.To serve, divide farro mixture among bowls and top with vegetable mixture. Garnish each bowl with almonds and Parmesan.Pubished with permission by the New Hope Blogger Network – http://deliciousliving.com/recipes/italian-herbed-farro-bowls?cid=nhbcAuthor: BoredMom Filed Under: Food, Food Reviews Back to School Lunch Box SafetyHomegating with Morningstar Farms® Pulled Pork Chili |
August 28, 2017Sweet Potato + Green Apple SoupThis is the perfect soup for a crisp Fall evening for dinner! Pairs perfectly with a salad and a glass of pinot noir or grenache. It’s also failproof, but you will need a food processor to crank this out with ease.You Will Need:1 medium white or yellow onion diced up3-4 sweet potatoes, peeled and diced6 cups of vegetable broth2 small Granny Smith green apples – reserve 1/2 an apple to cut thin slices for garnish.1 teaspoon salt3 tablespoons of butter1/2 teaspoon allspice5 sprigs of Thyme (shed leaves)1 cup of milk1/2 cup of sour cream or non-fat Greek yogurt.Tumeric for seasoning How to Prepare:Melt butter in a pot and add in onions. Let onions cook until they start to become translucent.Add in sweet potatoes, apple, salt and vegetable broth.Simmer for 5 minutes. Add fresh thyme and allspice.When potatoes are soft to push a fork through, turn off heat and add everything to a food processor.Blend until smooth. Transfer hot soup mixture back to pot and stir in one cup of milk.You may season additionally.Serve with thin slices of green apple and a dollop of sour cream. Sprinkle turmeric on top of sour cream.Author: BoredMom Filed Under: Food, Recipe Tags: Food, Healthy, Holiday, Recipe 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 not going to have to twist their arms to try it! Ha..social networking peer pressure for nutritional good!Food, Kids, Recipe - by BoredMom March 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 Thai Coconut Curry TofuVegetarian Meat or ‘Neat’ Loaf |
August 24, 2017Back to School Lunch Box SafetyWith kids headed back to school, it’s time for a little refresher on lunch box food safety! Nearly half (49 percent) of Americans admit to leaving lunches that require refrigeration out of the refrigerator/cooler/freezer for three hours or more. This means nearly half of us are playing Russian roulette with food poisoning! Ew!Lunches containing perishable foods should never be left out of refrigeration for more than two hours, so reduce your risk of food poisoning with these tips to keep food safe as it travels from the kitchen to the school cafeteria or office. Remember the food clock starts from the minute you make the food, not when you drop the kids off to school. 😉Many lunch box systems now include small ice packs that you can refrigerate the night before, but often they are very tiny and melt within 30 minutes – especially if you live in a warm climate, or the kids’ backpacks are left outside during class in the blazing sun.If you’re having a problem keeping the lunch cool, the easiest trick is to freeze a water bottle overnight and use that as the ice-pack. By the time lunch rolls around (and it could easily be 5 hours from lunch pack time to actual ‘lunch), the water should be defrosted and the lunch still cool. Just remember to package everything with Tupperware or a protective layer so the condensation doesn’t get on the food. No one likes a soggy sandwich!It’s also a good idea to pack shelf-stable foods such as nuts, granola/cereal bars, bagels, whole fruit, dried fruit, single-serve applesauce and whole-grain crackers. However, sometimes kids enjoy a sandwich with mayo (even though the debate rages on whether commercial mayo spoils quickly or not), eggs, tuna or a yogurt – so make sure to protect these items! A call from the school office saying your kid is throwing up in P.E. class is most unwanted!The biggest no-no is having a perishable food item in the lunch that is unfinished, and then your child eats it in after-care or after school as a snack. That is too much time for a perishable food item to sit in a lunch bag! Kids at an early age can learn what foods are ‘shelf safe’ and which ones need to be tossed by the end of the day. If there is something that could spoil, give your child a gentle reminder before school.Eat Safe & Happy Back to School!Author: BoredMom Filed Under: Education, Food, Healthy, Kids, Kids Safety Tags: Education, Food, Lunchbox, Mayo, school 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 not going to have to twist |
August 22, 2017Berry Bake with Coconut Oil CrustBerries are in season and in bulk at farmer’s markets and in the grocery store. Because we have so many berries in the house, we often can’t keep up with eating all of them before they go bad! A fruit bake is a great way to use up a bunch of berries that may otherwise go unused. It’s also very beautiful!I ran out of butter, so I improvised with coconut oil in this recipe as the crust’s fat and it worked out perfectly! I do not add any sugar or fillers to the actual fruit as I want to taste it in all its natural glory! Should you have extra tart fruit, feel free to add a little sugar in for your taste preference.You Will Need:16 oz of fresh strawberries1 cup of mixed fresh berries (raspberries &/or blueberries)2 cups of flour1 tablespoon sugar (for the crust)1 teaspoon cinnamonpinch of salt2/3 cup coconut oilHow to Prepare:Clean all fruit and slice strawberries. Set aside.In a clean dry bowl, add flour, sugar, cinnamon, and salt and mix lightly. Add coconut oil and incorporate well. Mixture will be soft but crumbly.In a glass pie or tart pan, pour in crust mixture. Shape and mold mixture until it becomes uniform and covers the pan.Add fresh fruit evenly and bake at 350 degrees for 30 minutes.The fruit will exude lots of juice while being cooked.Let it cool for at least 30 minutes before serving to allow time for the juice to reset. It will still be warm and delicious! Author: BoredMom Filed Under: Food, Recipe Almondmilk Rice Pudding with CardamomBack to School Lunch Box Safety |
August 21, 2017Almondmilk Rice Pudding with CardamomThis shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PlantBasedGoodness #CollectiveBiasLife speeds up in the Fall when the kids go back to school, so I love the Silk® Almondmilk Shelf-Stable products because I can have them on hand when I simply don’t have time to run to the store. These single-serve bottles require no refrigeration until after opening and are compact, so they easily fit inside my pantry. I was able to find both the Silk® Almondmilk and Cashewmilk with Caramel and Silk® Unsweetened Vanilla Almondmilk 4-pack bottles at my local Silk® Unsweetened Vanilla Almondmilk in the shelf stable milk aisle.My active teen has golf practice right after school, so by the time she gets home she is dying to have a snack that will tide her over until dinner time. Silk® Almondmilk is calcium-rich and adds a delicious nutty flavor to this tasty comfort food. It also has no cholesterol, no saturated fat, no artificial colors, flavors or other funny business!Not only do the Silk® Almondmilk bottles make great snack beverages, but I can use these single-serves to make a gloriously delicious cardamom rice pudding in about 30 minutes. The warm spiciness of the cardamom pairs well with the delicious Silk® Unsweetened Vanilla Almondmilk. This super easy pudding recipe tastes good hot or cold, so I can make batches in my rice cooker and have it ready to go when needed.You Will Need:1 cup of rice (use a regular measuring cup – not the rice cooker cup)Two (2) 10 oz. bottles of Silk® Unsweetened Vanilla Almondmilk * Variation — You may also use the Silk® Almondmilk and Cashewmilk with Caramel for this recipe, but omit the 1/2 cup of added sugar.1 cup of water1 teaspoon of cinnamon1/2 teaspoon of powdered cardamom or about 10 seeds from cardamom pods1/2 cup of sugarfresh fruit or berries(optional) chopped pecansrice cookerHow to Prepare:1. If you are using powdered cardamom, then skip to step 2. If you are using pods, put about 4-5 green pods in a mortar and pestle. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. You may use powdered cardamom to speed up the process, but I prefer using cardamom pods. Cardamom is best stored in the pod as exposed or ground seeds quickly lose their flavor. The papery outside comes off quickly. |
August 7, 2017Spicy Grilled & Chilled Pepper Salad Summer means a bounty of fresh peppers and corn on the cob. This is a quick salad to make, but will need time to chill. Using fresh summer shishito peppers, this salad will have a kick – or will it? They say 1 out of 10 shishito peppers are spicy HOT, so you never know what you’re going to get! Sweet red peppers and sweet corn help offset the spiciness and the lime juice as a fresh zing.Ingredients:1 tbsp. coconut oil2 cups Shishito peppers1 fresh sweet corn on the cob ear (cut corn off cob)1 cup red bell peppers, sliced1 medium zucchini sliced1 fresh lime juicedSaltDirections:1. Heat oil on medium heat in pan.2. Drop Shishito peppers into pan. Sautee and stir until peppers blister. Add salt.3. Add red peppers and corn. You only want to sweat the corn and red peppers, so only leave on for 2-3 minutes max.4. Remove from heat and put in a glass bowl. Cool in refrigerator.5. Squeeze fresh lime juice and sprinkle with maldon salt to taste before serving.Author: BoredMom Filed Under: Food, Food Reviews Refreshing Grapefruit-Blackberry Summer BlendersAlmondmilk Rice Pudding with Cardamom |
August 1, 2017Refreshing Grapefruit-Blackberry Summer BlendersMake a refreshing drink at your next party with this icy citrus berry combo. For an adult twist, spike these slushies with a shot of tequila, vodka or rum.DirectionsIn a blender, combine grapefruit juice, orange juice, soda water and agave; blend for a few seconds to combine.Before adding ice to blender, prepare highball glasses by muddling six blackberries in the bottom of each glass until fruit is jammy.Add ice cubes to blender mixture, and blend until a slushy consistency forms.Pour slushy over blackberries, and garnish with a lime slice and mint sprig.PER SERVING (6 ounces): 45 cal, 0g fat, 0mg chol, 0mg sodium, 11g carb (2g fiber, 9g sugars), 1g proteinWith permission from New Hope Blogger at Delicious LivingAuthor: BoredMom Filed Under: Entertaining, Food, Recipe Rediscovering Summer with LA MORENA®Spicy Grilled & Chilled Pepper Salad |
July 23, 2017Thai Coconut Curry TofuThis tasty flavorful dish is the perfect meal to serve to guests! Dust off the picnic table and get ready to host a party – this recipe is a sure win. The tofu protein-packed dish will please even your meat lovers. And if you’re eating grain free, simply skip the rice or trade in spiralized veggie noodles instead.You Will Need:8 ounces extra-firm tofu (half of a standard container), drained3 cups cooked rice (Jasmine, brown rice, basmati or other type)1 tablespoon coconut oil1 onion (peeled and sliced)6 carrots (peeled and sliced into coins – about 2 cups)2 red bell peppers (cored and sliced into thin strips – about 2 cups)2 garlic cloves (peeled and grated)1 tablespoon grated fresh ginger (about 1 inch)1 (14.5 ounce) can reduced-sodium chicken or vegetable stock1 (14.5 ounce) can light coconut milk¼ cup creamy, unsweetened peanut butter2 tablespoons reduced-sodium tamari or gluten-free soy sauce2 tablespoons maple syrup2 tablespoons red curry paste2 cups baby kale or spinachCilantro, chopped green onion, hot sauce and/or chopped peanuts for garnish (optional)DirectionsPlace tofu onto a towel-lined plate. Top with another folded towel and another plate, and let sit for at least 30 minutes and up to 6 hours in the refrigerator. Dice and set aside.Cook rice according to package directions to make 3 cups cooked. Warm oil over medium heat in a medium pot. Add onion, carrots, bell pepper, garlic and ginger, and cook, stirring occasionally, for 4–6 minutes or until vegetables start to soften. Add broth, and bring to a simmer. Simmer for 8–10 minutes. (You may at this point add chicken if you’d like to add meat and simmer until cooked through)Add coconut milk, peanut butter, tamari, syrup and curry paste to a glass heat-safe bowl. Warm for 30 seconds in the microwave and stir to combine. Stir into the vegetable mixture. Gently stir in tofu and kale, and serve over cooked rice with desired garnishes.Thanks to New Hope Blogger Amy Palanjian for this tasty combo!Author: BoredMom Filed Under: Food, Recipe Pink & Purple Rice NoodlesSweet Potato + Green Apple Soup |
July 19, 2017Rediscovering Summer with LA MORENA® This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RediscoverLaMorena #VivaLaMorena #CollectiveBiasAs a native San Diegan, I grew up eating Mexican food and as an adult, I’m obsessed with trying new flavors from South of the border. Just like there are different regional foods in the United States, there are just as many differences in regional Mexican cooking. This Summer, LA MORENA® is helping to empower people all over the world to rediscover themselves, in ways such as: in the things they enjoy doing or what is important to them.Win exciting prizes from LA MORENA® that will help you discover new places!#VivaLaMorenaSweepstakes(7/19 to 8/23)Tasting new flavorful foods is important to me, as it’s the only way for me to expand beyond my comfort zone, and to improve as a foodie. I love traveling to different parts of Mexico to discover to flavors or ways of cooking but often find myself in Old Town San Diego, a State Park, for local inspiration.Old Town is colorful and dynamic, from rich spicy scents wafting in the air, to live music playing in the succulent studded courtyard. Every time I leave Old Town, I always feel inspired to try out new recipes in my own kitchen. Coming soon! Check out where LA MORENA® is taking me this summer on Instagram!This Summer, I have created two different dip recipes using the traditional flavors of LA MORENA® with some regional Mexican ingredients. Both are perfect for entertaining and may even inspire conversation!The first dip uses LA MORENA® Sliced Jalapeños and black beans to make a tangy spicy dip that is addicting and delicious. Black beans are found everywhere in Mexico, but favored in the South Pacific Coast in the highlands of Oaxaca, Guerrero and Chiapas. The second recipe I created uses the smoky spicy heat of LA MORENA® Chipotle Peppers in Adobo and sweet potatoes in a creative hummus dip. Sweet potatoes are often found in the Yucatan peninsula in Mexico as they are deeply rooted in Mayan food with influences from Cuba and other Caribbean islands.I love shopping at Food 4 Less because they have a great selection of Latino Foods. I found LA MORENA® Sliced Jalapeños and LA MORENA® Chipotle Peppers in Adobo in the ‘Latino Foods’ aisle. As the leader in the chiles and peppers category, LA MORENA® has been providing US consumers with the highest quality products made in the style and with the taste of the authentic Mexican home and traditional recipes for over 35 years.Due of their respected history, I know |
July 10, 2017Beet Sabji SaladBeet Sabji is a delicious vegetarian recipe that is healthy, colorful and a crowd pleaser. The Indian spice combos of tumeric, ginger and cumin really jazz up the vegetables. Excellent dish to prepare in advance and serve at a lunch or dinner party.You will Need:Diced carrots, yellow beets, daikon & chopped chard2 Tablespoons oilTumeric, Ginger, Cumin, Salt, Coriander, Cilantro to tasteHow to Prepare:In a wok or large skillet, heat 1 tablespoon oil. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.Meanwhile, in a small pan, heat remaining 1 tablespoon oil. When oil is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander.Toss oil mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with chutney if you have some!PER SERVING (about 1 cup): 143 cal, 4g fat (1g mono, 0g poly, 3g sat), 10mg chol, 171mg sodium, 25g carb (8g fiber, 12g sugars), 3g protein Print YumBeet SabjiIngredientsBeetsChardOlive Oil or Coconut OilCarrotsDaikonTumericGingerCuminCilantroInstructionsIn a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://www.boredmom.com/food/beet-sabjiRecipe modified from http://deliciousliving.com/recipes/beet-sabji?cid=nhbc by Heather BainesAuthor: BoredMom Filed Under: Food, |
June 12, 2017Pineapple Spinach SmoothieInfuse your summer smoothies with spinach! it’s pretty, and a way to sneak in extra nutrients such as potassium, iron and calcium into your kid’s smoohies! The pineapple, banana and maple syrup gives this super smoothie a tropical twist.DirectionsPlace coconut milk and spinach in a blender. Process on high until greens are finely blended. Add yogurt, frozen pineapple, frozen banana, hemp seeds and maple syrup, if using, and blend until smooth. Serve immediately (or drink half and store half in the fridge for a midmorning snack).PER SERVING (20 ounces): 476 cal, 23g fat (5g mono, 5g poly, 13g sat), 20mg chol, 56mg sodium, 40g carb (4g fiber, 25g sugars), 20g proteinSource: Delicious Living – http://deliciousliving.com/recipes/pineapple-spinach-smoothie?cid=nhbcAuthor: BoredMom Filed Under: Food, Recipe Roasted Yam + Brussels with Israeli CouscousBeet Sabji Salad |
June 6, 2017Pink & Purple Rice NoodlesI’ve used vegetables and fruits to dye Easter eggs before, but I never really entertained the thought of dying noodles until now! Blue noodles are easily achieved by boiling red cabbage and then soaking rice-based noodles (or lightly cooking) in the colored remnant water. The blue cabbage water can be turned pink by adding an acid like vinegar or lemon juice. This is a fun thing to do with kids, as they love to see how they can change the color themselves! If you want a really punched up pink or red, I suggest using water from boiled fresh beets.Here’s an easy dyed noodle recipe topped off with some healthy veggie tofu stir-fry.You Will Need:1/2 shredded red cabbagevinegar (if you want pink)pot with about 3-4 cups of waterHow to PrepareBoil cabbage until it is almost translucent.Drain and save blue water.If the water has cooled too much, simply put back on the stove and simmer on low.Add firm rice or glass noodles. You don’t want to overcook these, so try to submerge the noodles in the hot colored water.If you have fresh noodles, turn off the heat and just let them soak as you don’t want to overcook them.As the noodles soften, turn them several times to allow color absorption.Much of the liquid will be absorbed and you may need to add more.Remove noodles after about 5 minutes or until al dente. Serve with a colorful stir-fry on top! Experiment with colors! Colored noodles would also be great as a cold salad. Author: BoredMom Filed Under: Food, Recipe Vegetarian Eggplant MoussakaThai Coconut Curry Tofu |
June 1, 2017Roasted Yam + Brussels with Israeli CouscousWe were invited to attend a birthday dinner last night and of course, I offered to bring a side dish. At about 1 pm, I started to realize I wasn’t going to get any more hours in my day and I had better start thinking about a game plan. I pulled out this go-to favorite because it’s easy and the dish travels well. This salad-like grain dish can be created in less than an hour, and it’s the type of prep where you can be doing other things at the same time. The dish will also arrive at your dinner party destination in a pristine, colorful presentation – no droopy wilty food after a 45-minute drive in traffic!You Will Need:2 Medium Sized Yams1 Large Bag of Israeli Cous Cous (12 oz), or two (6 oz) Small Boxes – Or substitute out for a gluten-free grain like rice2 cups of Raw Brussel SproutsSpices: Salt, Black Pepper, Garlic Powder, Cumin & CorianderOlive OilServes about 10-12 adults.How to PreparePeel yams and dice into small chunks. Put in baking dish with 2 tablespoons of olive oil and 1/4 cup of water. Sprinkle 1/4 tsp of both coriander and cumin on yams. Cover with foil and bake at 375 degrees for 35 minutes.During this time, you can boil water for the Israeli Couscous (only takes 10-15 minutes from start to finish to cook al dente) or you can go pick up you kid quickly from school. 😉After couscous is cooked, drain and drizzle a little olive oil on it so it doesn’t stick. Put in a big pretty serving dish with high sides.Wash brussel sprouts and cut off ends, slice the rest up into thin cuts.In a saute’ pan, add about 1/4 cup of water. Add cut brussels and cook until all the water has evaporated. Add salt and a very generous portion of black pepper and 1-2 tablespoons of olive oil. Pan fry until some of the edges brown.Turn off heat and turn into couscous. The final step, gently mix in the roasted potatoes – as they will be soft you don’t want to overmix or make them mushy.This dish is great served warm – not hot. Feta cheese and pumpkin seeds are a nice topping to sprinkle on top before mixing!Everything travels so well, and this dish had a lot of compliments. So easy!PIN ITAuthor: BoredMom Filed Under: Food, Recipe Tags: Brussel Sprouts, Couscous, Sidedish, Yam Backyard PilatesPineapple Spinach Smoothie |
May 31, 2017Backyard PilatesDisclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. However, all opinions are mine alone. #NourishInNoTime #SnackWithPurpose #CollectiveBiasI spend a lot of time on my computer and as a result, I often get lower back pain. One of my besties recommended that I try out pilates as it’s the perfect exercise to strengthen core muscles and minimize future back pain. She was also nice enough to organize a weekly backyard pilates class for Moms in our neighborhood! As we schedule the class right after school drop off, it’s a fun time for us all to get together and do something great for our bodies.After dropping my daughter off at school, I will typically swing by Vons and grab some Odwalla beverages and fresh fruit to share with the ladies.I find that after an hour long pilates class, my stomach starts to grumble, yet it’s way too early for lunch!Odwalla beverages are the perfect post workout snack as they satisfy my hunger and I feel good about having a beverage made from high-quality, Non-GMO ingredients.Pilates Power Move: The PlankOur friend and Pilates instructor, Claire, will lead us through the class, and we always whine and groan when it’s time to do the plank! Planking is challenging, yet it’s the one solo exercise that can develop strength primarily in the core.The plank exercise ‘pose’ will work the muscles that connect the upper and lower body, as well as the shoulders, arms, and glutes. I’ve been doing this for about four months now, and my lower back and hip pain has been dramatically reduced. The key is persistence!How to do The Plank:Claire and Helen were so kind to demonstrate how to do the plank correctly. It’s important to have good body form so there is no injury to wrists or the neck.After the class, we always stretch for about 10 minutes. The core or torso stretch is another excellent move to elongate lower and upper back muscles that can often get impacted from long periods of sitting.Core Stretch:In a sitting position, take your lower leg and bend it around your body.Take the upper leg and cross over the lower leg in the other direction.Twist your upper torso slowly to the side while keeping the hips still.Use your arm against your knee to create the stretch tension.This is a good stretch to do any time of the day, especially if your lower back starts to feel tight.After our workout, we like to take a few minutes to hang out and chat before we start our crazy days. We relish this time to catch up with each other, laugh and share our news. This is also a great time for us to enjoy some fresh-tasting nourishment!Odwalla offers a wide variety of 100% juices and smoothies |
May 21, 2017Ogo Seaweed + Rosemary Fingerling PotatoesMy husband went to pick up some fresh fish from Catalina Offshore Products here in San Diego and came home with a bag of seaweed. “So, we’re having seaweed for dinner?” I asked pointedly.He explained that he did indeed fulfill his duty of getting some fresh Monchong Fish to grill up, but that there was a man there giving away bags of Ogo seaweed, aqua-farmed right here in San Diego.Upon further inspection, I realized this is the same red seaweed that we used to pick out of the ocean in Maui and eat as a snack. The flavor is salty with a lovely herbal sea taste and is crunchy like a mini-vegetable. It’s often served cold with sushi, but as I was preparing food for an outdoor BBQ, I had to get creative.I bought some fingerling potatoes earlier in the day and had intended on roasting them with some olive oil. For some reason, the herbal flavor in the Ogo reminded me of rosemary. One of my pet peeves about cooking with fresh rosemary is that the bits are often rough once baked. So, I decided to use rosemary infused olive oil (no rosemary bits, but all the flavor) and the diced up fresh Ogo to sprinkle on top.After baking for 35 minutes, the potatoes were fork-soft and ready to serve. The Ogo condensed down to a dark purple color and looked like a regular herb on the potatoes, yet it was soft and salty.Everyone gobbled up the potatoes — even my teenage daughter who poked at it, “So this is seaweed?” Yep. “Oh, it’s good. I like it” Success!Benefits of Ogo Ogo is a sustainable food as it grows quickly and cleanly in an Aquafarm environment. Providing three times the amount of potassium than bananas, red ogo seaweed is a good source of trace minerals. Studies show red ogo seaweed helps increase resistance to stress and fatigue. Mostly all sea vegetables are rich in iron, several minerals, calcium, and potassium.It’s also high in vitamin B and Iodine. As I’m always cooking with fancy natural gourmet salts, I am probably lacking Iodine in my diet. Seaweed is a great way to supplement. Author: BoredMom Filed Under: Creative Living, Food, Healthy, Recipe Tags: Catalina Offshore, Ogo, potatoes, Rosemary, Seaweed Related PostsApril 7, 2023Make your own rosemary salt with fresh rosemaryWith all of the recent rain here in California, my rosemary bushes are going crazy. If you have a healthy rosemary bush with leaves that are fragrant and not dried out, now is a great time to make your own rosemary salts with |
May 12, 2017Olive Oil the Mediterranean Super Food?Have scientists finally discovered the secret to the Mediterranean diet’s health-promoting powers? Maybe. (Spoiler alert: It’s the not the red wine. Alas.)It’s the olive oil. Olive oil may lower the risk of heart disease at least in part because it helps maintain healthy blood flow and clear debris from arteries, according to a new study published in the journal Circulation.The oil helps “good” cholesterol do its job, according to researchers.“A Mediterranean diet rich in virgin olive oil improves the function of high-density lipoproteins, HDL, popularly known as ‘good’ cholesterol,” lead study author Dr. Alvaro Hernáez of the Hospital del Mar Medical Research Institute in Barcelona told the Huffington Post.For the new study, the researchers examined data from 296 older adults (average 66 years old) at risk for cardiovascular disease who were randomly assigned to one of three diets: a Mediterranean diet supplemented with one liter per week (about four tablespoons daily) of extra virgin olive oil, a Mediterranean diet supplemented with 30 grams (1 oz.) of nuts a day, or a low-fat diet. They followed their assigned diets for one year.The blood tests and lab work showed better HDL functioning in the group who ate the Mediterranean diet with extra olive oil.How does the olive oil help? “Our hypothesis is that these dietary antioxidants may bind to HDL particles and protect them against different kinds of attacks,” Hernáez said. “As HDLs are more protected, they can perform their biological functions more efficiently and, therefore, they are able to remove cholesterol from arteries or contribute to the relaxation of blood vessels for longer.”Olive oil may not be the only reason the Mediterranean diet is so helpful, Dr. Daniel Rader of the University of Pennsylvania in Philadelphia writes in an editorial that accompanies the Circulation article. Even though the exact reasons behind the diet’s benefits remain elusive, following it still makes sense for heart health. In one study, the diet cut the risk of heart disease in half for a group of adults followed over 10 years, compared to a similar group of people who did not follow the diet. Repost from NewHopeBlogger network with permission –http://deliciousliving.com/special-diets/med-diet-s-secret-revealed?cid=nhbcAuthor: BoredMom Filed Under: Food, Healthy Tags: diet, olive oil Celebrate Chardonnay Day with Wente Vineyards + Your BestiesA Day Trip to Keys Creek Lavender Farm |
May 9, 2017Celebrate Chardonnay Day with Wente Vineyards + Your Besties(This post is intended for 21 & up) National Chardonnay Day is May 25th, 2017, so what better way to celebrate than with my Besties? Most Moms like me have friends from two primary sources – friends we have had since childhood, and friends we met when we had our own children. The best part about celebrating with friends old and new, is it gives us all time to share stories, laugh and learn from each other. In the spirit of fostering these relationships, I want to have a party that simply celebrates ‘us’ and where we’re going on our friendship journey.This post has been compensated by Linqia and its advertiser, Wente Vineyards. All opinions are mine alone.The highlight of my National Chardonnay Day party must be Chardonnay of course, which I will provide to my guests.I recently sampled Wente Vineyard’s Riva Ranch Chardonnay, and have decided this will be my go-to wine selection for my Bestie Chardonnay Day get together. The Wente Vineyards, brand is one that dates back more than 130 years and five generations as the country’s oldest continuously operated family-owned winery. Although I don’t quite date back that old, I certainly can relate to the commitment to grow, foster and love my relationships with my friends over time.The Wente Vineyard’s Riva Ranch Chardonnay is full-bodied, yet balanced with flavors of apple, pear and cream. This is sure to be a crowd pleaser, and it’s also at a great price point. I found my Wente Vineyard’s Riva Ranch Chardonnay at my local BevMo, but you can use the Wente Wine Checker tool to find the closest retailer to you. Wente Vineyards offers several other Chardonnays as well.Here’s my game plan to host the best Chardonnay Day + Besties Party ever!InvitesCreate an online invitation to send friends at least two weeks before. Ask friends to dress comfortably and bring a side dish to share. Here’s my email invite!Wine Tag WelcomeMake a custom wine glass tag for each friend and write the year that we became friends. This is a great conversation starter, and it’s fun to reminisce as to how we each met and how we bonded.I found these cute paper sticker letters, one for the first initial of each friend’s name. Simply write the date of when you became friends on each one! They are also easy to remove after use.Food & WineNo gathering is complete with out awesome food. Beautiful veggie, cheese and cracker platters will keep us satiated yet chatty.I’ll have chilled Wente Vineyard Chardonnay |
May 9, 2017Pick Your Poison: Gingko Nuts & Bitter MelonToday I picked up some gingko nuts and a bitter melon at the Korean Zion market. I have no idea how to prepare either, but they look fun and I love playing with my food.The gingko nuts are encased in a light cream colored shell and packaged in a mesh bag. I also scored some fat glossy chestnuts and thankfully, I do know how to roast those. I’m very excited about the chestnuts because last year I bought some from a local big box store and they were green and moldy inside when I opened them. It was insult to injury as I paid an arm and a leg for them! I was so upset, I actually returned the moldy nuts to the store and the manager told me that he thought they were for decoration only. What? Ugh. Insert biggest eye roll HERE.I took out my trusty nut cracker and cracked open the delicate gingko shell. The nut inside was soft golden green color. It had a blue cheese aroma and squished easily between my fingers.I tasted it and it did have a creamy cheese texture and taste. Cool! I could spread this on crackers! As I continued to taste, there was an annoying little voice in the back of my mind. Perhaps I should have read up on this newbie to make sure I was ‘doing it’ right? Maybe there was some sort of preparation?Details and instructions have never actually been my thing, but perhaps I should have cooked this nut? Panicked, I ran to the computer and to the ‘Goog’. Instant searches revealed my worst fear. I should NOT have eaten the raw nuts. The nuts should be cooked for at LEAST ten minutes in boiling water before being added to soups like congee or stir-fry. These instructions were followed by a dire warning — not only is the raw nut toxic (same compound that is in poison ivy), but an adult should not consume more than eight cooked nuts a day. What? I don’t buy foods with LIMITS! Oh shoot, I have been poisoned. I ate the damn raw nut because it came in a cute mesh bag….I took the bag of poison nuts and chucked in the trash. Sorry Gingko! So promising and yet so risky. Why would they sell poison nuts at a food store? They should be in a poison store, or a voodoo store! Anyway, I’ll type faster now as I really don’t know how much time left.Bitter melon, also known as ku kua, foo gwa, karela, balsam pear and bittergourd, is a member of the cucurbitaceae family and looks like cucumber with warts. Yum, warts!As the name implies, it is bitter, the most bitter of all fruits, and is apparently an acquired taste vegetable. People apparently love it or hate it |
May 9, 2017Vegetarian Eggplant MoussakaWhen I was five, my Mom decided to start taking classes at a fancy pantsy cooking school. Instead of traditional spaghetti dinners, mealtime turned into gourmet test-kitchen every night. There were some hits and misses, but one of my fondest ‘new food’ memories was traditional Eggplant Moussaka. The warm cinnamon and nutmeg spices combined with the savory hamburger really made my taste buds happy campers.This post has been compensated by Neat. All opinions are mine alone.However, as a heart healthy, naggy Mom, I love to take traditional recipes and lighten them up. I want to keep the original flavor profile, but ditch all the unnecessary fat and yes, meat. This Vegetarian Eggplant Moussaka recipe is considerably relieved of it’s saturated fat, as it uses Neat Food’s Original Mix, which is a great vegetarian hamburger substitute. I met the great folks behind this vegetarian product at the Expo West in Anaheim this year. The protein source from Original Mix that mimics meat comes from nuts and garbanzo beans, so it has a great hearty flavor that readily accepts other spices as well. The bag also equals one pound of ground beef, so it takes out all the measuring and tinkering hassle.You will dirty up two saute’ pans, but I promise that is the hardest part. (Sorry)You will need:1 Bag of Original Mix by Neat Foods2 Eggs8 Baby Japanese Eggplants, or similar1 can of chopped Organic Tomatoes2 Red Potatoes1/2 Yellow Onion1 cup (optional) Heirloom Cherry TomatoesOlive Oil to saute’ Original Mix withWater to simmer veggies with1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/2 teaspoon salt1/4 teaspoon cayenne pepperHow to Prepare:Get out two large saute’ pans.In the first pan, add eggplant, tomatoes and 1/4 cup water. Simmer on low for 8 minutes.Add in diced red potatoes and onions and simmer for another 10 minutes.Stir in spices and add additional 1/2 cup of water. This should have the consistency of a soft stew. Simmer for another 20 minutes on low until all vegetables are soft.While Saute Pan One is simmering, mix up Neat Foods Original Mix with two eggs and water per instructions.In Second Saute’ Pan, ad 1 tablespoon olive oil. Add in wet Original Mix and cook up like you would regular hamburger. Add in a little bit more oil if needed until cooked through and a crumbly consistency (about 7-8 minutes on low medium)Add cooked Original Mix to Saute Pan One. Mix until veggie mixture coats Original Mix well. Turn off heat and cover. Let sit for 5 minutes.Eat as is, or serve over rice, or other grain. I chose bulg |
April 26, 2017Peach Mango Ener-C Mother’s Day GiveawayThe women in my life are all dehydrated. Seriously, all human deserts. Getting my Daughter, Mom and Mother-in-Law to drink water is like trying to get a cat to go for a swim. Needless to say, it’s a struggle. Excuses range from, “I don’t like the taste”, to “I forget”. Although I’m fairly conscientious of my water intake, I’m not going to lie – I do like it when my water has a little flavor to it, however I hate artificial or sugared drink flavorings.Enter to win a box of Peach Mango Ener-C effervescent drink packets below!So, imagine my excitement when I was introduced to Ener-C effervescent multivitamin drink packets at the Expo West this year! Not only does each packet feature 1,000 mg of Vitamin C with mineral ascorbates. Ener-C is the caffeine-free low sugar replacement for sport drinks, energy drinks and other caffeinated beverages. Ener-C provides immune and thyroid support, B vitamins, electrolytes, antioxidants and so much more! It’s also 100% GMO, which is no small feat.Ener-C offers lots of tasty options such as Orange, Raspberry, Lemon Lime, Tangerine Grapefruit, Cranberry and Pineapple Coconut, but I’m MOST excited about their very new flavor Peach Mango! It tastes fresh and is the perfect drink for Spring! The flavor is so fun that I feel as if I’m having something calorically sinful, but rest assured, it’s incredibly healthy! There are only 25 itty bitty calories per supplement packet.This is a great gift item for Mom for Mother’s Day, and here’s why.Moms forget to take care of themselves. Massages, Manicures & Facials are great gifts for the OUTSIDE, but what is Mom getting for the inside?Vitamin C can really benefit Mom’s Health – Vitamin C, also known as ascorbic acid, is necessary for the growth, development and repair of all body tissues. It’s involved in many body functions, including formation of collagen (hello, wrinkles are caused by decreased collagen!), absorption of iron, the immune system, wound healing, and the maintenance of cartilage, bones, and teeth.Ener-C is TASTY and will help busy Moms remember to drink water! The Peach Mango is a great starter flavor and is seasonally perfect. Plain or with ice, it’s easy to add, stir and drink. The slight bubble effect give is an extra fancy kick. 🙂You can win a box of Peach Mango Ener-C for Mother’s Day!To enter, simply tweet to me on Twitter as to what flavor you think your MOM would like best!! Peach MangoOrangeRaspberryLemon LimeTangerine Grapefruit |
April 25, 2017My Temecula Staycation at Temecula Creek InnWhen I was selected to be April’s ‘Innfluencer’ for Temecula Creek Inn, I did a little girl scream and then went into planning mode. Temecula is about an hour and twenty minutes from my home, so I don’t get there often but I do love the area for wine tasting. Having a whole day and night in this cute inland town gave me lots of options for exploration, as well as time for relaxation at Temecula Creek Inn.This post has been compensated by Temecula Creek Inn. All opinions are mine alone.Old Town TemeculaWe arrived into Old Town Temecula around 10 a.m. Most shops open between 10-11 a.m., so this is a great time to park and walk around. The ‘old-timey’ Western style town is bursting with antiques, crafts, restaurants, bars, play houses, wine, cheese and olive oil tasting.We stopped at the Temecula Olive Oil Company to do some sampling. The flavored oils are very unique as they add fresh ingredients such as basil, jalapeno and garlic into their press with the olives. Everything is sourced locally, so your purchases support the community. Make sure to buy a fresh baguette, as they will bake one for you right there on the spot! Well worth the 7 minute wait. After picking up a few other provisions, we decided it was time to head out into wine country. Wine Tasting Next, we stopped at Wiens Family Cellars as they have a spacious patio (both covered and uncovered) surrounded by pretty landscape and grape vines. After sampling some tasty big reds, we took some wine outside to enjoy our picnic. Some wineries will not allow you to bring in outside food, but Wiens is one of the few that will let you do this. Don’t miss the Wiens Cabernet Sauvignon — and if you have time, check out their VIP tasting experience in their private sit-town tasting room. It’s an educational way to taste the very best wines that they offer in quiet, comfortable setting.Alpaca Petting Call me crazy, but when I am not in the city, I want to see farm animals. I called up Beth, the owner of the Alpaca Hacienda , to see if she could take us for a quick tour — thankfully she was able to accommodate us! The Alpaca Hacienda breeds and sells high quality alpacas, offers group tours, classes and has an on-site store with unique and luxurious alpaca products. Beth greeted us at her gate and she gave us some information on her farm and the fun tours (and birthday parties!) that she offers. As I was trying to absorb information, I couldn’t help but be |
April 19, 20176 Eco-Conscious Foods and DrinksThis Earth Day, you can help mitigate climate change by supporting these eco-conscious (and delicious) food and beverage companies! Helping the planet with your wallet has never been easier. Alter Eco Dark Mint TrufflesSavor these decadent orbs, made with a minty interior enrobed in USDA Organic, Fair Trade Certified cacao. Alter Eco is also a sustainability superstar. The company founder started Pur Projet, now a network of more than 50 organizations that “inset” carbon by planting native trees (now over 2 million) near farming communities. Alter Eco also pioneered fully compostable truffle wrappers with packaging manufacturer NatureFlex.GrandyOats Super Hemp Blend CoconolaThis Maine-based granola company has the first net-zero food production facility in the country, powered by 288 solar panels located in a field next to the building, offsetting more than 145,000 pounds of greenhouse gases each year. The grain-free product is darn delicious, too. Made with USDA Organic ingredients, such as coconut, pumpkin seeds, hemp seeds, maple syrup and almonds.Epic Salmon Fillet Smoked Maple StripThis 100-calorie snack strip—made with salmon wild caught in the excellently managed Bristol Bay region of Alaska—is simply seasoned with maple sugar, organic extra-virgin coconut oil, sea salt, onion powder, garlic powder and dill. Since its inception, Epic has been a champion of meat consumption as a means to carbon sequestration, particularly as it relates to reviving grasslands via holistic land management.Blue Evolution RotiniJust two simple ingredients make up this verdant pasta: durum wheat grown in Montana and seaweed. Blue Evolution aims to get more consumers eating seaweed to pull carbon from the ocean, one of the main components of ocean acidification. The company pledges to have its seaweed farms running on 100 percent renewable energy by 2020 and hopes to provide more highly skilled jobs in coastal towns as it expands.Lotus Foods Organic Dehraduni Brown Basmati RiceGrown with a method of farming called “More Crop Per Drop” (which Oxfam refers to as System of Rice Intensification), this heritage rice varietal allows farmers to increase yields without the need for hybridized seeds, agrochemicals and wasted water. Lotus Foods’ sustainable farming practices are up to 65 percent more efficient in reducing methane gas from rice paddies than traditional methods.Nature’s Path Organic Sunrise Breakfast Blueberry & Chia BiscuitsEach two-biscuit serving delivers 20 grams of whole grains, derived from rolled oats, chia seeds and an ancient-grain blend that includes Kamut Khorasan wheat, quinoa and amaranth. In 2014 and 2015, Nature’s Path diverted 92 percent of manufacturing waste from landfills, purchased renewable energy credits and, to date, has donated $ |
April 14, 2017Win a Case of Wild Zora!THIS CONTEST HAS NOW ENDED.I was fortunate to meet Colorado based business owner & Mom extraordinaire Zora, of Wild Zora at Expo West this year! Wow – is this woman a powerhouse! Looking for the perfect protein bar for her children, she finally created her own bar using the very best quality meats and vegetables. These are a great snack option for busy families on the go. The flavor combos are also gourmet!Wild Zora™ paleo meat bars are made of the same REAL FOOD that Zora, our Founder, feeds her family and friends – and that means MEAT & VEGGIES. These high protein and low sugar snacks focus on real ingredients for real people. Although she didn’t know it at the time, she created snack bars that are extremely low Glycemic Index (meaning, they DON’T spike your blood sugar), are high in nutritional content, give you lasting energy, and still TASTE GREAT.All FIVE flavors, one of each recipe:BBQ Beef with Kale, Tomato, Red Bell PepperChili Beef with Kale, Apricot, Cayenne PepperParmesan* Beef with Kale, Tomato, BasilRosemary Lamb with Spinach & TurmericMasala Turkey with Spinach, Dates, CardamomWild Zora is giving away a pack of Wild Zora bars! Hurry! Contest ends April 30. 2017. Just fill out the entry form here: To enter this giveaway, simply go here! Find Wild Zora near you. Thank you to Wild Zora for hosting this contest! Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers.Author: BoredMom Filed Under: Contest, Food Tags: expo west Related PostsApril 26, 2017Peach Mango Ener-C Mother’s Day GiveawayThe women in my life are all dehydrated. Seriously, all human deserts. Getting my Daughter, Mom and Mother-in-Law to drink water is like trying to get a cat to go for a swim.Contest, Food, Food Reviews - by BoredMom 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 […]Food, Food Reviews, Recipe - by BoredMom What I’ll be looking for at the Natural Products Expo West6 Eco-Conscious Foods and Drinks |
April 4, 2017Cruising on the NCL Dawn to Mexico, Honduras & Belize (Part 1)We recently took a seven day cruise with Norwegian Cruise Lines. I like cruises in that I don’t have to unpack every night, yet get to wake up in different places in the morning. It’s a great way to ‘sample’ an area before I go full-throttle and book a trip at that one location.Here are the highlights of our trip!NCL Dawn Cruise ShipOur cruise left from New Orleans, so there was lots to see in do on the day before embarkation.New Orleans is one of my favorite foodie cities, so even though we had to navigate around thunderstorms, it didn’t stop us from enjoying hot beignets, gumbo, cajun tunes and French/Spanish architecture.The New Orleans port is probably one of the best that I’ve ever encountered. The port itself has a huge mall next door, so it’s great to pick up any last minute items. The boarding process was smooth and hassle free.We had an upgraded room on deck 12, so we enjoyed the extra space, balcony and butler service. The staff on the ship were outstanding and I can’t say enough good things about them. Service was always friendly and helpful, and everyone went out of their way to make sure we were happy. We even became Facebook friends with some. 🙂The trip starts off by cruising down the Mississippi River to get into the Gulf. We passed urban city areas that melded into industrial plants (like this sugar plant below), and eventually into rural farmy settings and finally into beach mangroves.NCL offers Freestyle Cruising, which means no set dinner times with the same servers and same group of people at your table. You may choose from many different restaurants and times. While I do enjoy the freedom to dine when we prefer, we did notice that dress code is all but gone. T-Shirts and shorts are allowed in the majority of the restaurants. To me, it just feels *weird* to be served by someone in a dress shirt and slacks if I’m wearing a T-shirt that I just rolled off the beach in. Our family did dress up nightly (dressy casual) but that is just what we like to do. I also want my daughter to understand that this is what SHE is expected to do as she grows into a young adult – Yes, even on vacation. #fuddyduddyWhile the food was mostly good, it was often over-salted. This is an American taste bud problem, not an NCL Dawn problem. The food is also relatively mild, but again they are trying to please mainstream diners. San Diegans like spicy food. Not just Mexican spicy, but Thai Spicy, Indian Spicy… I’m not sure why this is, but regionally as a group, we love hot spicy food |
March 23, 2017Spring Soup & Giveaway!THIS CONTEST IS NOW OVER! Congrats to the winner!Spring has sprung, and I couldn’t be more excited! We had lots of rain this year here Southern California, so we are currently being rewarded with lots of flowers – and even ‘Super Blooms’ in our local deserts! In honor of our seasonal exuberance of new growth, I have created this easy Spring Soup recipe that YOU can make right now with what is most likely already in your refrigerator.You will need:Vegetable Broth (6 cups)Garbanzo Beans (2 cups) – I soaked dried beans and simmered til cooked, but you can use canned garbanzos.Vegetables – What ever is in season and you can dice up!I used Broccoli, Green Onions, Cauliflower, Carrots, Fresh Cilantro. (Seriously, any combo of fresh vegetables will work with this soup, just include the spices below!)1 teaspoon of Cumin1/2 teaspoon of CorianderSalt to tasteAdd lots of black pepper I simmered the ingredients for approximately 10-12 minutes of medium-high heat (slow rolling boil) and turned to low heat. The vegetables should still hold a bit of firmness. NO soggy vegetables! It’s spring! Let’s celebrate our fresh vegetables!I topped the soup off with my red pickled onions. The tartness paired well with the garbanzos and cumin. This is completely optional, but should have some handy, or time to make a quick batch, I promise it’s worth it.These beautiful 8″ bowls are by YHY on Amazon. They are great for entertaining or daily use. I actually love to use them for pasta and salads, as my food stays contained — and this set matches my other white dish sets!You can WIN a 4 piece BOWL set by simply commenting below!Tell me what your FAVORITE Spring Time Food or Prepared Dish is to enter!! Winner will be chosen April 14th at NOON. Continental US only please. Dishes will be sent directly to winner by YHY on Amazon!Thank you to YHY Dishware for hosting this Spring Soup Bowl Giveaway! Author: BoredMom Filed Under: Contests, Food, Product Reviews, Recipe Green Coconut SoupVegetarian Eggplant Moussaka |
March 2, 2017What I’ll be looking for at the Natural Products Expo WestI’ll be up in Anaheim from March 10-12 making new discoveries at the Natural Products Expo West. This year there will be over 3,000 exhibitors! I’m hoping to be able to cover ALL of the show floors in the three days that I’m there. This is my first time to this particular show, but I have been to the PMA Fresh Summit which was equally as large, so at least I have an understanding of the big task at hand! I know the days are going to be long and I’ll be spending a LOT of time on my feet. First and foremost, I’ll arm myself with water, comfy shoes and the world’s biggest backpack. I also have a photographer coming to take product pics (with given permission), which will take a lot of stress off of me. I can focus on taking notes, and match up photos to info via booth number later. The app that the Natural Products Expo people have provided is really useful and will allow me to make notes directly per exhibitor.Although I’m going in with an open mind to everything that the natural product world has to offer, this is what I’m specifically looking for:Vegetarian/Vegan ProductsMeat replacements/plant protein – I’m not only looking for new meat-free products, but new ideas in cooking as well. I often come up with my own recipes, so adding some inspiration to my creations is a plus.ANY Anti-Aging ProductsFrom the inside out! Supplements, Foods with anti-aging properties and Skincare/Beauty products. I’m getting older and so are my friends! We will fight aging every step of the way and want to stop the clock as naturally as possible.ProbioticsI am a super huge fan of probiotics. My overall health DEPENDS on a healthy gut! If the balance is off, I feel tired or worse, get sick. For those just learning about probiotics, they can help move food through your gut. Researchers are still trying to figure out which are best for certain health problems. Some common conditions they treat are:Irritable bowel syndromeInflammatory bowel disease (IBD)Infectious diarrhea (caused by viruses, bacteria, or parasites)Antibiotic-related diarrheaThere is also some research to show they help with problems in other parts of your body. For example, some people say they have helped with:Skin conditions, like eczemaUrinary and vaginal healthPreventing allergies and coldsOral healthProducts for Kids/TeensI did a recent survey on Twitter, and most respondents (interestingly enough) said that they wanted kid snacks that were high in protein. So, per request, I’ll be looking for high quality snacks that are nutrient rich and have at least one serving of protein to recommend. This can be |
February 21, 2017Green Coconut Soup‘Tis the season for Rainbow Chard and it’s everywhere! Not only am I getting it in my CSA, but I see it cropping up in neighborhood gardens and it’s filling the produce aisles at the local stores. I’ll be dedicating lots of posts to chard in the next few weeks because eating in season is always best, and we’re less than a month away from St. Patrick’s Day! What a great ‘green’ soup to serve in March!This healthy green soup is full of veggies, but is creamy from coconut milk and potato. The tangy flavor of cumin and lime complement this green combo!SOUP INGREDIENTS:1 teaspoon whole cumin1 teaspoon olive oil2 large potatoes (russets)2 medium zucchini, chopped1 bunch of rainbow chard, chopped2 cloves garlic4 cups vegetable stock ( I used bouillon cubes)sea salt and ground black pepper, to taste2 cups fresh basil1 14-ounce can full fat coconut milkjuice of 1 lime (about 2 tablespoons)How to Prepare:Add water, oil, bouillon and chopped peeled potatoes to a stock pot and bring to a boil.When the potatoes are soft, add in cumin, zucchini, chard and garlic.When everything is ‘fork soft’ where you can stab a vegetable chunk and it goes through, add in coconut milk and stir well. Simmer on low for 8 minutes. Season with additional salt if needed.Turn off and heat and cool for 10 minutes.I add fresh basil leaves and lime juice to small batches in my food processor and blend until smooth.Serve immediately in a wide shallow soup bowl, or you can put in glass/steel containers to heat and serve later. These beautiful soup bowls from YHY are available on Amazon.They come in a set of 6 and are perfect for entertaining and display. In nice restaurants, soup is often served in a shallow wide soup bowl like this – and it’s easier to add toppings in bowls like these!Tasty Tip – If you have extra rice or grain on hand, add a serving to the center of the soup bowl and top with more fresh basil. It adds a hearty layer!Thank you to YHY Kitchen for providing the pretty and super functional soup bowls for this cooking demonstration. They are available on Amazon (Prime) here: Soup Bowls from YHY KitchenAuthor: BoredMom Filed Under: Food, Product Reviews, Recipe Tags: Basil, Chard, Coconut, Soup, YHY Dishware 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 […] |
February 19, 2017Vegetarian Shepherd’s Pie for St. Patrick’s DayWe go big on St. Patrick’s Day. So big, in fact, that I’m already testing out some dinner ideas for the month of March.Here’s a favorite dinner in my household – I changed it up a little, and happy I did. Easy, healthy and satisfying!Shepherd’s pie usually is made with meat, however we like to keep things on the lighter side (as an excuse to eat more?) This layered pie can be made a day in advance and baked when ready.Print YumVegetarian Shepherd’s Pie for St. Patrick’s DayIngredients6 large russet potatoes 1 tablespoon of butter 1/4 cup milk 1 bag frozen peas 1 container of golden mushroom soup - get a good quality one! 1 package of soy hamburger crumbles fresh mushrooms Monterey Jack Cheese (3/4 cup)InstructionsPeel, Cut & Boil the Russets . Mash when cooked and whip in butter and milk. Get a baking dish and coat bottom with a little olive oil.Put a layer of potatoes down (about 1" thick)Put a layer of soy hamburger crumbles down (frozen is ok) about 1/2" thickPut a layer of frozen peas down about 1/2" thick (Season with salt and pepper if you wish)Put a layer of sliced fresh mushrooms down (1 layer)Pour approximately 1/2 cup of mushroom soup over mushroomsPut the remaining mashed potatoes on top as the final big layer.Sprinkle 3/4 c of cheese on top.Bake covered at 350 with foil for 30 minutes. Remove foil and bake for 15-20 minutes more until cheese starts to brown.Let cool for about 20 minutes and then serve.I took the remaining mushroom soup and thickened w/ 1 tablespoon of flour and used as a gravy.Delish! Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://www.boredmom.com/recipe/vegetarian-shepherds-pie-st-patricks-day Author: BoredMom Filed Under: Food, Recipe Tags: Food, Recipe 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 not going to have to twist their arms to try it! Ha..social networking peer pressure for nutritional good!Food, Kids, Recipe - by BoredMom March 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 B |
February 8, 2017Sweet Potato & Spicy Corn Chowder with ShrimpChilly winter days just beg for comfort food! This creamy chowder will hit the spot, but without the high-fat guilt. It’s also loaded with potassium rich sweet potatoes.Print YumSweet Potato & Spicy Corn Chowder with ShrimpIngredientsYou will Need: 1 tablespoon extra-virgin olive oil½ cup celery, diced1½ cups finely chopped red bell pepper1 small yellow onion, diced2 cloves garlic, minced4 cups fresh or frozen corn, thawed1 adobe chipotle pepper, seeded and minced (from a can of chipotles in adobo)½ jalapeno, seeded and minced (optional)¼ teaspoon salt1/8 teaspoon black pepper2 cups low-sodium vegetable broth2 cups peeled and cubed sweet potato or yam1½ teaspoons cornstarch1½ cups milk, divided FOR THE SHRIMP: (Optional! This chowder is great by itself!) 18 medium-large shrimp, fresh (thawed if frozen), peeled and deveined¼ teaspoon smoked paprika1/4 teaspoon brown sugar¼ teaspoon black pepper½ tablespoon olive oilInstructionsDirectionsIn a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.Stir in salt, pepper and veggie stock, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.Meanwhile, in a medium bowl, toss shrimp with smoked paprika, brown sugar, black pepper and ½ tablespoon olive oil. In a nonstick skillet over medium-high heat, cook shrimp 2–3 minutes per side or until cooked through. Set aside.Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and ¼ cup of the milk. Add to soup and stir well. Stir in the remaining 1¼ cups milk. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://www.boredmom.com/recipe/sweet-potato-spicy-corn-chowder-shrimpPER SERVING (1 cup): 278 cal, 10g fat (4g mono, 1g poly, 5g sat), 48mg chol, 234mg sodium, 38g carb (5g fiber, 7g sugars), 12g proteinThis recipe is ammended from |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.