Wednesday, April 17, 2013

Hummus and Kale Chips


I brought this hummus dip to our last Spa Yoga Night at Hourglass Fitness and Wellness.  Some people asked for the recipe, so here it is……already……..so soon.

Both of the following recipes are from “The Virgin Diet” by JJ Virgin.  Her book helped me figure out that I need to eliminate gluten and dairy from my diet.  It has some great recipes in it.  Here are two for snacks.

Hummus Dip

Ingredients:

2 cups canned, drained garbanzo beans

1/3 cup tahini

¼ cup lemon juice

2 crushed cloves garlic

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1 pinch paprika

Directions:

Place the garbanzo beans, tahini, lemon juice, garlic, olive oil and sea salt in a blender or food processor.   Blend until smooth. Transfer mixture to a serving bowl and sprinkle with paprika.  Serve with cucumber, red pepper and jicama spears.

I eat mine with tortilla chips. 

Crispy Kale Chips

Ingredients:

1 head washed, thoroughly dried kale

2 tablespoons extra-virgin olive oil

Sea salt for sprinkling

Directions:

Preheat oven to 275 degrees F.  Remove the ribs from the kale and cut into 1 ½” pieces.  Lay on a baking sheet and toss with olive oil and salt. Bake 10-20 minutes until crisp, turning leaves halfway through. Watch closely.

I made them and they were good.  Next time I think I will use my misto spray bottle and spray the olive oil on them.

 

 

Monday, March 25, 2013

Boot Camp Challenge Healthy Breakfast Idea

Oatmeal is a simple, easy and affordable clean breakfast.  Don't say boring yet, because the possibilities are endless.

All of the endless possibilities to keep breakfast interesting

In five easy steps you can have a hot, healthy breakfast for you and your family.  I recommend organic oats.  They are about $1.79 at Whole Foods or Hyvee in the bulk bins.  Any non-dairy milk, almond, coconut or rice milk, will do.  I always put flaxseed or chia seeds on mine for extra omega 3 and protein.  I use a little bit of brown sugar, but you could use stevia or honey or agave nectar. 

If your mornings are crazy, like almost everyone's are, you could even set out five baggies and put the dry ingredients in each baggie for five-breakfasts or more as needed.  Eat at home or take to the office and add hot water there.  It's also a great way to to get some extra fiber and fruit in your kids diets. 

Step 1

1/4 cup of organic oats















Step 2

Add water to just cover


Step 3

Microwave for 2 minutes.  Then let rest for 1 minute.

Step 4

Add 2 Tbsp of flaxseed.  1 Tbsp of brown sugar.  1/4 cup of almond milk.  Stir

Step 5

Top with dried fruit and nuts or berries. 

Super easy, inexpensive, very clean and filling!













Thursday, January 17, 2013

50 Shades of Poultry



 
 
It occurred to me last night, as I was tying the legs of this poor chicken, before I prepared it with garlic and other herbs, that I was glad it had led a good life.  I recently attended Wellness 101 at Hourglass Fitness & Wellness www.hourglassfitnessandwellness so I have become more aware of the food we purchase and prepare for our families.  This little hen was an organically raised free-range little lassie so it didn't contain antibiotics or hormones.  As J.J. Virgin says in her book "The Virgin Diet" "you are what you eat, ate."  So I am trying to be more aware of that.

But I did want to share this meal and the recipes I used because I and my family loved it. 

I prepared herb chicken from the good old Betty Crocker cookbook.  I used ghee instead of regular butter, fresh garlic and several herbs including sage, poultry seasoning, etc.  It took about 15 minutes to prep and then into the oven it went for about an hour and a half. 

For sides we had brown rice and green beans with mushrooms.  I steamed the green beans, then used Coconut oil (which is new for me and I love it) to saute the garlic and then added the sliced mushrooms.  Once the garlic and mushrooms were ready I added them to the green beans. Haricot verts would be yummy this way as well.








I am limiting my animal protein, but since we did have chicken last night, I wanted to make it as healthy as possible. It was delicious and I had enough for leftovers so I removed everything I could from the bone. I could use it for a healthy soup or on top of a salad.

If you would like the complete recipe for any of the foods in this meal, let me know and I will email them to you.

Monday, November 26, 2012

Mini chocolate Souffl├ęs

I made some yummy Mini chocolate souffl├ęs the other night after dinner. they are only about 100 cal a piece and super easy to make.

Thursday, November 22, 2012

Thanksgiving day

It is Thanksgiving morning and I got a new iPad Mini So I can blog from my iPad. Here are a couple of pics of food in progress.