Quinoa Sweet Potato Spinach Salad

I made this super easy and really delicious meal tonight.  I've been trying to load up on veggies this week and bought the 3lb bag of fresh spinach from Costco, in addition to their huge bag of Bob's Red Mill organic quinoa.  I had some sweet potatoes leftover from a meal earlier this week so I googled sweet potatoes, spinach and quinoa.  This amazing recipe from easy vegan meals appeared.  I want to make it again tomorrow.  That's how yummy it was.

the spiralizer

 

zucchini  noodles

sweet potato fries

When my sister-in-law raved about her new kitchen gadget, I just knew I had to have one, too.  Aren't all foods just a little more yummy when cut into fun shapes??   

my salad needs help!

One of my New Year's Resolutions this year was to eat more salad.  As a vegetarian/vegan, you'd think I eat salad all the time but I don't.  My goal was to eat salad three times a week.  The year started out great and I was having salad either as a meal or with a meal several times a week (often more than three!).  However, lately I've fallen out of the rhythm.  I got into a rut of a plain salad, sometimes dressed up with extras but often not, and I've quickly gotten bored with it.  I need to get back into having salad more often.  Today I threw some gorgeous raspberries onto the salad.  It was yummy but now I'm out of raspberries so what do I do tomorrow?  Do you have suggestions to make salad more exciting?  What are your favorite toppings and/or additions?   

pesto-based pizza

Everyone loves pizza and my family is no exception.  My kids' favorite meal is make-your-own pizza.  They load theirs up with cheese and "pepperoni" and it's always a meal they'll actually eat.  While they are creating their masterpieces, I create my own vegan version.  Today's pizza (for lunch) included fresh walnut-basil pesto, sundried tomatoes, red onion, artichoke hearts, broccoli and "pepperoni".  I always throw on whatever is around but this particular combination was especially delicious!

Back to sugar free

So, it's been a while since I updated. P90x went out the window once I went on vacation. That is kind of how I work- all or nothing! I had only missed one day and then when I missed 2 in a row it just made it too easy to stop altogether. I have been running off and on, but not too consistent with that either. It is time to get motivated again! So, here I go with no (added)sugar for 30 days. It always works to jump start my metabolism and help me feel great! It's been 3 days and I have lost 3.5 lbs- woo hoo!

Sample Eating Plan

Breakfast- oatmeal, skim milk, blueberries

Lunch-HUGE salad with beans or some type of meat, no grain, apple

Dinner- HUGE salad and lean meat or a meatless soup, rice

I can't wait to feel good again and I know it will help my running too!

Thanks for all the inspiration Cherl! Any more ideas would be great. Although, I am a much simpler cook than you are so I am impressed with the recipes you make!

my favorite tofu scrambler

Since eliminating dairy from my diet in January, I've been experimenting with different tofu scramblers. I was eating egg scramblers so often before the diet change that the tofu was unwelcomed to my tastebuds, initially. Then I discovered a vegan sausage that is very similar to the Jimmie Dean variety and my tastebuds couldn't get enough. I make this tofu scrambler 2 or 3 times a week after particularly hard workouts. It's loaded with protein and very tasty. To make: Pat dry firm tofu and crumble into a cooking pan sprayed with olive oil. Crumble some vegan sausage, adding it to the pan. Throw in some steamed broccoli and let the whole thing fry until the tofu begins to brown. I add a tablespoon of something at the very end -- pico de gallo, salsa verde, homemade pesto, a sweet chili sauce would be awesome, too. If I have some Flaxseed Ciabatta (from Trader Joe's), I slice and toast one or two pieces and cover it in hummus. It's a very, very good breakfast!

When moderation goes out the window...

Yesterday's experiment: Purchase this package of Oreos and NOT eat the entire package in one sitting. I failed. Well, not exactly, but the Oreos are gone less than 24 hours later. I recognize that I have a serious problem with sugar and moderation. I don't typically buy this sort of stuff because it just doesn't work well for me. The rest of the family is fine, but not me. Moderation completely goes out the window when there's something like Oreos in the house. I honestly thought I could pace myself with this package yesterday. I'm chalking it up to a lesson learned. I will not be buying these again. Ever.

P90X

My latest experiment has involved my newest exercise regimen-P90X. This is a program I have heard about for years, but was never ready for the commitment. It is a 90 day program- 6 days a week of intense workouts. Once I start a program, I go for it 100%, so I knew I couldn't start unless I was willing to finish. :-) The time was finally right for me. I needed a break from running, and I decided it was time to focus on building core strength and total body strength. Jeff agreed to do it with me, and the next door neighbors and friends, the Giles, also took the challenge. So, pretty much every night for the last 6 weeks we have spent from 8:30pm-10pm following this program. The results have been awesome! I love working out with Jeff, and I love getting stronger! I do miss running, but I don't miss getting up at 5:30 am (or earlier!). I am not completely ripped yet, but I do see definition that I have never seen before. I have lost 6 pounds and about 6 inches total. We are not quite halfway through the program and I think our progress will continue to build on itself. My view of exercise is that everyone has to do it. The key is finding workouts that challenge you! I am hoping that when I go back to running in the summer, that my core strength will ultimately make me a stronger runner and I can still aim for that Boston goal!

Spinach Fettuccine Primavera

I made a vegan version of this tonight for my family and it was well-received by everyone. I also used a whole grain (or was it whole wheat?) fettuccine since I didn't find the spinach fettuccine at the store today. This recipe is very, very good! And any meal that is able to sneak a few more veggies into my young children is a great one to me!

SPINACH FETTUCCINE PRIMAVERA
Recipe by Rachael Ray

Ingredients
•Salt
•1 pound spinach fettuccine
•2 carrots, peeled
•2 medium zucchini
•2 tablespoons extra-virgin olive oil
•2 tablespoons butter
•2 shallots, thinly sliced
•2 cloves garlic, finely chopped
•1 cup frozen green peas
•1/2 cup dry white wine
•1 cup vegetable or chicken stock
•Freshly ground black pepper
•1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
•1/4 cup chopped flat-leaf parsley, a generous handful

Directions
Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.

Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

Pineapple Fried Rice

Pineapple Fried Rice
Ingredients:
4-5c cooked rice (brown or white or a mix)
1/2c peas
3 garlic cloves, minced
1/2c corn
1/2c edamame
1/2c shredded carrots
1c pineapple, cut into small chunks and reserve 1/4c juice

1 tbsp sesame oil
1/3c soy sauce, to taste
salt and pepper, to taste

1/4c thinly sliced green onions for garnish (optional)

Preparation:
Saute all ingredients (peas to pineapple) in sesame oil using a large pan/wok, approx. 5 minutes. Add rice, reserved pineapple juice and soy sauce (start with half and gradually add, to taste). Salt and pepper to taste. Serve immediately with a sprinkle of green onions on top.

Note:
All amounts are approximate. You'll want to vary/omit/add according to your family's taste preferences.

Tortilla Soup

Tortilla Soup
from The Real Food Daily Cookbook by Ann Gentry

1 tablespoon canola oil
2 onions, coarsely chopped
3 cloves garlic, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons tamari
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
8 cups vegetable stock (or water)
1 pound tomatoes, coarsely chopped
1/3 cup tomato paste
8 corn tortillas, coarsely chopped
1/4 cup finely chopped fresh cilantro
1/2 cup Crispy Tortilla Strips, for garnish
1 avocado, peeled, pitted and cubed (optional)
1/2 cup Pico de Gallo, for garnish (optional)

Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic and saute for 5 minutes, or until the onions are transclucent. Add the jalapeno chile, tamari, cumin, salt, oregano, and pepper, and saute 1 minute longer. Stir in the stock, tomatoes, and tomatoe paste. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occassionally, for 10 minutes, or until the tomatoes are tender. Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart.

Using a handheld immersion blender, blend the soup in the pot until smooth. Alternatively, working in batches, puree in a regular blender. Stir in the cilantro.

Ladle the soup into bowls. Garnish with the tortilla strips, avocado, and pico de gallo, and serve.

The soup will keep for 2 days, covered and refrigerated.


Crispy Tortilla Strips
I didn't use Ann's recipe because I didn't have all the ingredients for the "topping". Instead I brushed both sides of 6 (6-inch) corn tortillas with canola oil and sprinkled one side with sea salt. I cut them in half and then cut the halves into 1/8" strips. Spread on a baking sheet and bake in a 350* F oven for at least 15 minutes. I baked ours for more like 20 minutes because I wanted them to brown a little and be extra crispy.

Athena Barley with Kalamata Olives and Tomatoes

I absolutely love barley. Love it. But I don't really use it for much other than as one of the stars in a fabulous chili I make. On the cover of The Real Food Daily Cookbook (Ann Gentry) is a fantastic salad that I knew I had to try since it is barley-based. Yum!

Athena Barley with Kalamata Olives and Tomatoes
3 cups water
2 cups pearl barley
1 1/2 tsp sea salt

3-4 large tomatoes (1 pound), seeded and chopped
3/4 cup kalamata olives, pitted and quartered
3/4 cup diced red onion
3/4 cup finely chopped fresh Italian parsley
2/3 cup finely chopped green onions
3 tbsp finely chopped fresh dill

1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup extra virgin olive oil
1 tbsp dried oregano

Fresh ground black pepper to taste.

Combine the water, barley and salt in a large saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate the barley while preparing the remaining ingredients.

Whisk the lemon juice, olive oil, and oregano in a bowl to blend. Pour the vinaigrette over the barley and toss to coat. Andd the tomatoes, olives, red onion, parsley, green onions, and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature.

The salad will keep for 2 days, covered and refrigerated. Toss again before serving.

satisfying the sweet tooth

I made these rainbow cupcakes the other night for a St. Patrick's Day themed playdate. I figured there'd be enough green, shamrocks, etc. so we went with rainbows. I used gold colored cupcake liners and placed half a chocolate coin in each of the white "clouds" on top of the rainbow cupcakes. I love how these turned out. I have no idea how they taste since they are made with eggs and milk (and I don't eat either), but everyone seemed to like them.
I struggle with a sweet tooth. I eat healthy and fill up on lots of vegetables, fruits and whole grains, but I crave sugar. I really, really do. Certain times of the month are worse, but I feel a little craving for it all the time. I've cut back but still allow myself little bits of sweets here and there. Oddly enough, when I make something like these cupcakes for my kids and their friends, I don't have a desire to eat them.
When I made these cupcakes, I made myself a sticky and sweet something to eat. The recipe was called Raw Fudge but something went awry because it isn't like any fudge I've ever had. Still, it's a great combination of raw walnuts, dates, unsweetened cocoa powder, chocolate chips and salt. And the best part is that no one else in the family likes my "raw fudge" sticky stuff so I keep it in the freezer and eat little bits whenever I have a desire for something sweet. And the rest of the family? They get rainbow cupcakes.
Note: To make these fun rainbow cupcakes (or any sort of layered cake), simply divide up the batter, add food coloring to each of the bowls and start layering.

Sweet Potato & Black Bean Chili

This recipe comes from EatingWell. It's my new favorite chili and every time I make it I double the recipe. It's that good.

Ingredients
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro

Preparation
1.Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2.Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.

Nutrition
Per serving: 307 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 12 g protein; 14 g fiber; 494 mg sodium; 947 mg potassium.

Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (48% dv), Iron (32% dv), Folate (29% dv), Potassium (27% dv), Calcium (16% dv).

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 lean meat

The Dirty Dozen

I make an effort to purchase organic produce, but our family isn't 100% there just yet. It helps me to keep this list from the Environmental Working Group in mind when I do shop so I'm making the best choices. Collectively, the 12 most contaminated are known as the Dirty Dozen.

12 Most Contaminated
■Peaches
■Apples
■Sweet Bell Peppers
■Celery
■Nectarines
■Strawberries
■Cherries
■Pears
■Grapes (Imported)
■Spinach
■Lettuce
■Potatoes

12 Least Contaminated
■Onions
■Avocado
■Sweet Corn (Frozen)
■Pineapples
■Mango
■Asparagus
■Sweet Peas (Frozen)
■Kiwi Fruit
■Bananas
■Cabbage
■Broccoli
■Papaya

You can also download a handy wallet guide here. http://www.foodnews.org/

Kale Waldorf Salad

This recipe for Kale Waldorf Salad comes from Whole Foods Market. It's a little sweet, a little tangy and big on yumminess! I used golden raisins because I like them better and used probably 5 cups of kale total. Everything else was exactly as the recipe states. Very good!

Kale Waldorf Salad (from Whole Foods Market)
Serves 6
This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.

Ingredients
4 cups packed finely chopped raw kale, preferably dinosaur kale
1 large red apple, such as Fuji or Honeycrisp
1 cup thinly sliced celery
1/2 cup walnuts, toasted and chopped, divided
1/4 cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, more if needed
1 tablespoon red wine vinegar
1/8 teaspoon sea salt

Method
Place kale in a large bowl. Chop half the apple and add to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Chop remaining half of apple and put in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

Nutrition
Per serving (about 5oz/131g-wt.): 140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 135mg sodium, 20g total carbohydrate (3g dietary fiber, 10g sugar), 3g protein

Basil Walnut Pesto

Pesto is one of my family's favorites. We eat it on pasta, in sandwiches, with raw vegetables... Prior to adopting a vegan diet for myself, I would make a traditional pine nuts and cheese based pesto once a week. Needless to say, I'm six weeks into this vegan lifestyle and pesto is one thing we have dearly missed. I was hesitant to try a recipe without cheese because the original is so good that I didn't think anything could even remotely compare. Boy, was I was wrong. This Basil Walnut Pesto is incredible. Walnuts are one of the healthiest nuts so replacing them for the pine nuts is a good move and nutritional yeast gives the pesto a cheesy flavor. You won't even miss the cheese! It's delicious and even better than what I was making before. I can't wait for dinner!

Basil Walnut Pesto

1 large bunch of basil, about 3 cups loosely packed
3 large garlic cloves
6 Tbsp chopped walnuts
1/4c nutritional yeast
6 Tbsp extra virgin olive oil (amount varies depending on desired consistency)
salt to taste

Place all ingredients in food processor (start with half of the olive oil) and process until finely ground. Continue to process while adding the remainder EVOO until the desired consistency is reached. Salt to taste. Serve immediately or refrigerate for up to 3 days. If refrigerating, cover the pesto with a thin layer of olive oil.

health drinks

I love the idea of ditching the morning cup-of-joe for a healthy, vitamin-packed smoothie and/or vegetable juice. There are plenty of fruit-based juices but I've been looking for a vegetable juice and wasn't having much luck. I wanted one that didn't list five fruit juices before mentioning a vegetable, if at all. I wanted something pure. No sugar, additives or fruit juice. So I was very happy to come across the Essential Greens Veggie Juice at Trader Joe's yesterday.

Ingredients in this sweet little (60 calories total!) bottle? Juices from celery, spinach, parsley, cucumber, kale, romaine and at least two of the following sprouts: wheat grass, sunflower greens, clover sprouts. That's it! The bottle says it contains two full pounds of juiced vegetables in each bottle.

This morning we opened the bottle and blended half of it with a banana and maybe a half cup of both frozen blackberries and frozen blueberries. The result wasn't sweet, but made an icy smoothie both my five year old son and I enjoyed.

Of course, juicing the veggies yourself is always ideal but this is a pretty convenient and easy way to do it. My local Trader Joe's sells this 15oz bottle for $3.69 plus tax.

Some of the Rules I try to Live By

Back to Basics. Whole Foods. As little processed food as possible. I thought I would list a few of the Food Rules I try to live by. Here are 7 of Michael Pollan's rules. They are not rocket science. That is the point. We have made "food" too complicated! Here we go:

1. Don't eat anything your great grandmother wouldn't recognize as food. "When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can't pronounce, ask yourself, "What are those things doing there?" Pollan says.
2. Don’t eat anything with more than five ingredients, or ingredients you can't pronounce.
3. Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.
4. Don't eat anything that won't eventually rot. "There are exceptions -- honey -- but as a rule, things like Twinkies that never go bad aren't food," Pollan says.
5. It is not just what you eat but how you eat. "Always leave the table a little hungry," Pollan says. "Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, 'Tie off the sack before it's full.'"
6. Families traditionally ate together, around a table and not a TV, at regular meal times. It's a good tradition. Enjoy meals with the people you love. "Remember when eating between meals felt wrong?" Pollan asks.
7. Don't buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.

There are more. He has a great book called Food Rules that will give you even more ideas.

What rules do you live by?

Our Incredible Hulk Smoothie

We were introduced to this Green Smoothie last year and it is a big hit with my kids. I use it as their afternoon snack.

2 big handfuls of spinach

banana

1/2 container of orange juice concentrate

1/2 c water

10-12 ice cubes

Blend in a blender! We love it!

new finds

I love food, esp. when I come across things that are new to me. Two of my recent finds that I'm loving right now are pea shoots and nutritional yeast. At the La Jolla Farmer's Market this morning, I started chatting with a vendor about the food she was selling. Her seaweed salad samples were delicious and when I asked about this lovely corncake thing she was preparing, she handed me one! The photo above is what she gave me -- a wonderfully moist and warm corncake topped with artichoke hearts, a cilantro hummus, onion sprouts and pea shoots. Pea shoots! Yum. I hadn't tasted these before. The pea shoots are tender, yet crisp and contain a lot of water. They'd make a refreshing snack on a warm day all by themselves. Another vendor today was selling about 8 different kinds of alfalfa/shoots so I picked up some pea shoots to snack on during the drive home!

My other recent find is nutritional yeast. Popcorn topped with nutritional yeast (using a little melted Earth Balance for sticking power) has become my favorite snack. I first purchased some from the bulk food section of a grocer three weeks ago. A friend had given me a recipe for a vegan "cheese" and nutritional yeast is one of the ingredients. I immediately fell in love with this stuff. Aside from the "cheese" I've made twice now, I've started to sprinkle nutritional yeast on other foods where I want a cheesy, nutty sort of flavor.

Exploring the produce section -- as well as the bulk foods! -- is becoming my new favorite past time.

Need Canning Advice

I will be canning applesauce this week. I would love any advice on canning that you have. What do you recommend buying. What do I need, what do I NOT need? I am excited to start filling my shelves.

Healthy Lunch Ideas

I just picked up the book The Vegan Lunch Box. Again, I am not planning on becoming Vegan, I just like having more options! I just used my last box of Mac N Cheese, and my kids and husband don't know it yet, but my goal is to not buy any more. So, I would love to have more creative ideas for lunch, both at home and at school.

Today for lunch I am making pizza on Whole Wheat Pitas. I just spread Spaghetti Sauce on the pita, add sliced zucchini, red peppers and yellow peppers and top with cheese. (See- not vegan!) The kids are excited about this one.

I like the cookbook "Eating for Life" for meal ideas. This book is where I get probably 75% of my recipes. I have loved it! Simple, healthy meals. Some of my favorites:

Tex Mex Burritos

Taco Pasta Salad

Shrimp Scampi

I will add more to this later. Please feel free to comment with your ideas or write your own post!

Starting a Garden

My goal this summer is to have a garden I can eat from! I would love any advice from all of you! I am going to post advice that I receive from my friend Kim! Thanks Kim! Keep it coming!

We bought all of our seeds from Seed Savers and Park Seeds.

We didn't not plant them inside. Because it was our first year , we deiced to do the easiest thing first and see what would happen. It was great

We bought all of our soil from Grims. THey have an organic soil that was amazing,

One thing we are going to do this year is only plant veggies and fruit that you can pick through out the summer...sugar snap peas,,, beans,, chard...tomatoes,,, blue berries,,,LOTS of different kinds of lettuce ( arugula ,,I am not sure on the spelling)

We started our garden in March. Lettuce was fun because you could always replant behind what you used so that you always had fresh greens. Roman lettuce was the easiest . You could cut it off and with in a week or so it would grow right back. After a month or so you would need to replant.

Feel free to leave a comment or sign in and do your own post!

Vegan Recipes from Cherl

My good friend Cherl has been vegetarian for awhile, but just decided to take the plunge to vegan. I am always up for trying something new and taking a break from meat. So, tonight I made the Broccoli Soup she recommended.

Creamy Broccoli Soup (Vegan)
adapted from Whole Living Magazine, January/February 2011
serves 4

1 head organic broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, thinly sliced
One 15-ounce can organic Great Northern beans, drained (Cannellini beans would work here as well)
2 1/2 cups vegetable broth
Kosher salt and freshly ground black pepper
1 tablespoon pine nuts, toasted

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and broth and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan or cheddar cheese, if you wish.

2 out of the 3 kids ate it no problem and I thought it was really good. The only problem was I used fresh Northern beans and I don't think they were soft enough. We will definitely have this one again! I served it with drop biscuits.

She also just emailed me a Vegan Burger recipe that sounds good.

Mediterranean Lentil Burgers (from peas and thank you, you have to scroll all the way down her chatty blog post to find the recipe and photos but this is the recipe as she posts it)

• 8 oz. precooked lentils (I use Trader Joe’s Beluga Lentils, but you could make your own)
• 1/3 c. oats
• 1 clove garlic
• 2 t. vegan worcestershire sauce
• 2 t. reduced sodium soy sauce
• 1 T. fresh basil
• 3-4 sundried tomatoes
• 1/4 c. chopped onion
• 1 t. dijon mustard
• 2 T. chopped kalamata olives
• salt and pepper to taste

I combined everything but the olives in the food processor, and then stirred the olives in at the end.

Introduction-Kelly M

I am first and foremost a mother. I know the things I pass onto my children will be carried with them and then passed on to their children. This responsibility causes me to really think about the choices I make and what I am teaching them. I want to be around for a long, long time! I struggled with my weight since I was a kid and luckily was taught to love exercise and being active. When I was pregnant with my first child when I was 23, I was diagnosed with Gestational Diabetes. This was a huge eye opener for me, as I had watched my grandmother pass away from Diabetes complications when I was 18 and now I knew that I was susceptible to the same disease. I learned that it was up to me to control my eating and the importance of exercise!

In the 9 years since that diagnosis, I have found my love of running! I have become a running coach and a personal trainer to help pass on some of my passion and knowledge I have gained to others. I also teach an 8 Weeks to Wellness class at the local YMCA.

After reading a couple of Michael Pollan's books, I was reminded of the simplicity of nutrition. It is all about eating food in its natural form as much as possible. This is harder than it seems because of the convenience of all the "junk" food and the business of our lives. I have been determined to beat the system and learn how to eat more healthfully. I recently moved onto 5 acres, and one of the reasons for the change was to be able to have my own garden! That will be an experiment in itself as I learn to garden. I hope to get advice from others and I will share the things I learn! Please join me in these experiments!

Who We Are

The contributors to this blog are regular women (and maybe some men!) who want to live healthier, happier lives. We know the way to do this is to learn to eat and exercise the way our bodies were created to do so. This is an experiment because we are definitely still learning the tricks! We would love to have others give ideas of what has worked for them. Welcome to the blog and let's do this together!