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Cool Cucumber Celery and Avocado Soup {Recipe ReDux}

Posted by on Apr 21st, 2017 in Nutrition Tips and Topics, Recipes, Soups | 0 comments

Cool Cucumber Celery and Avocado Soup {Recipe ReDux}

Don’t throw away that limp celery!  Do your part for Earth Day by reducing kitchen waste, and make some soup. Happy Earth Day AND Recipe ReDux friends!  In honor of earth day, this month’s Recipe ReDux post is all about ways to reduce food waste.  While I was thinking about what to write about for this post, I sadly realized that I kind of, sort of, might be guilty of wasting some food.  And I’m pretty sure I’m not alone. According to Grace Communications Foundation, which works to increase awareness of many different food, health and environmental issues, we in the U.S. throw away about 40% of our food supply every year.  Wow.  I hope I’m not that bad – I don’t think I am, but that statistic really made me pause. I’m not so bad with bread (I don’t buy that much, and I usually make breadcrumbs or croutons), or dairy foods (I’m addicted to lattes and Greek yogurt so it goes fast, and my friends are always happy to finish off any cheese as long as there’s wine), but produce – that’s an issue for me.  I so often buy things that look so pretty in the market, and I almost always have a good plan for it, but like most of you, I’m guessing, the day, and then the week, gets away from me.  Before I know it, there’s moldy herbs, limp celery, squishy avocados, and hairy carrots at the back of the produce drawer.  Sound familiar? I love this graphic about creative ways to use up some of that produce that frequently goes to waste.   After looking at all of these great ideas, I was inspired to use up the limp celery and almost too ripe avocado that was hiding in my fridge.     This week I happened to buy leeks because they just looked so springy, and an English cucumber, because it’s just something I buy each week. So much green in my refrigerator!     This chilled soup tastes like a big, fresh salad, that you can slurp up with a spoon.   PrintCool Cucumber Celery and Avocado Soup {Recipe ReDux} Prep Time: 20 minutes Yield: 4 servings Ingredients2 tablespoons olive oil 1 leek (light green part only), washed wall and sliced thin 3 celery stalks, diced 2 cloves of garlic, minced 3 cups chicken or vegetable stock 1 unpeeled English or seedless cucumber 1/2 cup fresh cilantro, chopped 1 avocado, diced 1/4 cup plain Greek yogurt (optional)InstructionsHeat the olive oil in a medium-size pot on medium-high heat, and add the leeks, celery and garlic. Saute the vegetables until tender, about 5 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes or until the vegetables are soft. Chill the soup well, and then transfer it to a blender. Add about half of the cucumber and cilantro and blend well to combine. Add half of the avocado and Greek yogurt if using, and blend again until the soup is smooth. Stir in the additional diced cucumber, cilantro and avocado and serve immediately.3.1http://cravingsomethinghealthy.com/cool-cucumber-celery-avocado-soup/cravingsomethingthinghealthy.com   Happy Earth Day friends! Make sure you visit the other bloggers from the Recipe ReDux to say hi. Eat...

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Spring Egg and Chickpea Salad with Creamy Avocado Dressing

Posted by on Apr 10th, 2017 in Recipes, Vegetables and Salads | 2 comments

Spring Egg and Chickpea Salad with Creamy Avocado Dressing

The creamy avocado dressing with fresh lemon and tarragon makes this egg-topped salad a springtime favorite. Is anyone else out there craving something vegetable-y and healthy that’s NOT soup?  Spring has definitely arrived here in Arizona.  The desert is in full bloom, everyone is sneezing like crazy, and we’ve got temps in the 80s, and even low 90s, which means it’s time to pack away the stock pot, ’cause it’s salad weather!   It’s a good thing I like salads, because I eat them A LOT.  For most of the year, in fact.  My biggest challenge is how to keep them interesting.  Even though I love to cook, I admit I can be a bit lazy when it comes to making dinner night after night, especially when it gets hot, so I really love to make salads that double as a complete meal.  No side dish salads around here. To make it as a staple in my kitchen, they have to provide a good dose of veggies, a bit of whole grain or maybe some beans, a serving of protein, and some healthy fat – in every bite.     I’m currently crushing on this delicious spring salad.  It’s super simple to make, and pretty enough to serve to company for Easter or a spring brunch.  It’s perfect exactly as is for a light meal, or top it with a piece of grilled salmon if you’ve got a bigger appetite.     Have you ever used avocado as a salad dressing?  It provides an AMAZINGLY rich and creamy texture, and it boosts the nutrients in this salad even more.  Plus – hello, lemon and tarragon – who knew you were so delicious with avocados?  Oh, and if you do serve it topped with a piece of salmon, be sure to slather some more of this dressing on it.  Yes.  Please.  More.  Thank you.   PrintSpring Egg and Chickpea Salad with Creamy Avocado Dressing Prep Time: 30 minutes Yield: 2 servings IngredientsSalad 3 hard boiled eggs 4 cups mixed baby greens 1 15-oz can chickpeas drained and rinsed 8 radishes, sliced thin 1/2 large seedless cucumber peeled and sliced thin Dressing 2 tablespoons fresh lemon juice 1/4 cup white wine vinegar 1/4 cup olive oil extra virgin 1 avocado 1/2 tsp sea salt 1 tsp tarragon 1 scallion water (to thin) InstructionsPeel and slice the hard-boiled eggs. Set aside. Combine the greens, chickpeas, radishes and cucumber in a large bowl. Toss lightly to combine. For the dressing, combine all ingredients except for the water in a blender, and puree until smooth. Add water to thin the dressing to the desired consistency. Adjust seasonings to taste. To serve, portion the mixed salad onto 2 plates, and top with egg slices. Drizzle with dressing. NotesAny leftover dressing will keep for up to 3 days in a jar in the refrigerator. It makes a delicious vegetable dip too!3.1http://cravingsomethinghealthy.com/spring-egg-chickpea-salad-creamy-avocado-dressing/cravingsomethingthinghealthy.com   Are you still in soup-season?  Or have you transitioned to salad weather?  Either way… Eat...

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10 Creative Ways to Eat Canned Tuna

Posted by on Apr 3rd, 2017 in Main Dishes, Recipes, Vegetables and Salads | 2 comments

10 Creative Ways to Eat Canned Tuna

Who doesn’t have a spare can of tuna in the pantry?  These super-creative and easy recipes that feature canned tuna are proof that it’s not just for sandwiches anymore! This post was created as part of an ad campaign for Starkist Tuna, but all opinions are my own. I’ll just bet you have a can or two of tuna in your pantry right now.  Am I right?  Are you a light tuna in oil kind of person, or a chunk white tuna all of the time cause it tastes like chicken gal – or guy?  I could actually go either way, depending on the use.  I have absolutely no research on this, but I’m gonna  guess that canned tuna is perhaps the world’s most favorite go-to protein whether you’re on a budget, need something healthy, filling and substantial, or you just can’t think of what to make or eat. Tuna is an awesome source of protein (a 5- ounce can has a good 20 grams), as well as those heart and brain-healthy omega-3 fats. As we probably all know, canned tuna has a nice long shelf life, so it’s great to keep on hand for when you need a healthy fish meal, but don’t have time to run to the fish counter. And canned tuna isn’t just for sandwiches or tuna noodle casserole people – as these recipes from some of my favorite food bloggers clearly prove!  Stock up, step away from the mayo and toaster, and let’s get creative!                           Got a can of #tuna in your pantry? Step away from the mayo and toaster and get creative with these easy recipe… Click To Tweet   Tell me, how many cans do you have?  Watcha gonna do with them? Eat...

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Superfoods Smoothie Bowl with Berries Ginger and Basil

Posted by on Mar 28th, 2017 in Breakfast, Recipes | 6 comments

Superfoods Smoothie Bowl with Berries Ginger and Basil

Let’s celebrate spring and dive into this Superfoods Smoothie Bowl that’s full of berries, ginger, and basil. Thank you Dorot for sponsoring this post!  I was compensated for this post, but I do love this product, and as always, all opinions are my own. Aren’t you so ready for spring?  The birds, the flowers, the smell of fresh mulch and mowed grass, the gorgeous, fresh, colorful fruits and veggies!!  I’m so happy it’s here – and if you’re in one of those places where there’s still some snow on the ground, don’t worry – it’s on its way! Spring is such a perfect time to clear out that comfort food (which always seems like it’s beige), and bring in lots of  bright, beautiful superfoods – especially berries.   Strawberries, raspberries, blueberries, blackberries, even goji berries are some of the healthiest fruits you can eat because they’re so jam-packed with antioxidants, vitamins and minerals.  You can tell by their colors.  Those beautiful reds, blues and purples come from compounds called anthocyanins, and they’re especially good for eye, heart and brain health as we age.     I’m a big believer in starting out the day on a nutritious note, and I love this gorgeous smoothie bowl which is full of berries, kefir – and a fresh surprise flavor of spring from some basil and ginger.  If spring fruit and herbs aren’t quite making an appearance where you live, don’t worry – that’s what the freezer section is for.     In fact, frozen berries and herbs actually work better in this smoothie bowl, because they make it so very thick, frosty and delicious.  Wait, I know you’re thinking – frozen berries, yes, but frozen herbs??  Yes, as in Dorot frozen herbs!  They’re the smart cook’s secret ingredient, and you’ll find them in your store’s freezer section.  I get them at Trader Joe’s or Whole Foods.     They’re SUPER convenient, pre-portioned, and all-natural.  Please run out right now and stock up on them.  I especially love to keep the basil, ginger, garlic, and cilantro in the freezer, because those are the ones that never seem to last when I buy them fresh.     The wonderful folks at Dorot grow their own herbs, and freeze them into pre-portioned cubes.  All you have to do is pop out the number that you need, and you’re good to go.  No washing, peeling or chopping involved. I LOVE the fresh, springy flavor that the basil and ginger gives brings to the berries.  Blend them up with some kefir (another one of my favorite superfoods for it’s probiotics), and oats and you’ve got a superfoods party in a bowl. #ad Celebrate #Spring with a #Superfoods Smoothie Bowl made with @MyDorot #herbs:… Click To Tweet     This smoothie bowl is great for breakfast, but doesn’t it also look kind of delicious for a snack?  Or dessert?   PrintSuperfoods Smoothie Bowl with Berries Ginger and Basil Prep Time: 15 minutes Yield: 1 serving Ingredients1/4 cup old fashioned oats 3/4 cup plain or vanilla kefir 1 cup frozen strawberries 1/2 cup frozen raspberries 1 cube Dorot ginger 1 cube Dorot basil 1 tablespoon honey, or to taste optional toppings: goji berries, unsweetened coconut flakes, chopped nuts, cacao nibsInstructionsPlace all of the ingredients in a blender, and...

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Should you buy organic strawberries and spinach?

Posted by on Mar 21st, 2017 in Healthy Eating, Nutrition Tips and Topics | 10 comments

Should you buy organic strawberries and spinach?

The 2017 list of the Dirty Dozen is out.  Should we be giving up strawberries and spinach, or buying organic? One of the questions I’m most frequently asked is whether it’s worth the extra money to buy organic food.  I’ve written about this in the past, and since the Environmental Working Group just recently published their annual list of the Dirty Dozen and the Clean 15, it seems like a good time for a recap. In case you’re not familiar, The Dirty Dozen and Clean 15 are lists of the top fruits and vegetables with the highest, and lowest amounts of detectable pesticide residues.  This year, strawberries and spinach took the top spots. Some strawberry samples tested contained 21 different types of chemicals (including pesticides, fungicides, insecticides) many of which are linked to cancer, reproductive and developmental damage, hormone disruption and neurological problems. The test results on spinach found similar results – 16 types of chemicals were found in some batches. Seventy-five percent of the samples contained residues of the insecticide permethrin.  At high doses, permethrin overwhelms the nervous system and causes tremors and seizures. In one study, children with detectable levels of permethrin in their urine were twice as likely to be diagnosed with ADHD.   SO what should you do?  First, don’t stop eating fruits and vegetables!  SO many studies confirm that eating more helps keep you healthier, It lowers your risk of multiple types of cancer, heart disease, and diabetes, helps you to maintain a healthier weight, healthier gut, better cognitive skills and you’ll have less risk of Alzheimer’s disease … And so on. IF you can afford to buy organic, definitely do it.  Not only will you be skipping out on the toxic chemicals, but you’ll also be doing something good for the environment and future generations, because organic farming methods favor sustainability. If you have to be selective, and can only buy organic some of the time (or if organic isn’t always available), follow the Dirty Dozen/Clean 15 list, and buy the Clean 15 as non-organic, and the top of the Dirty Dozen list organic. IF you can’t afford organic,  don’t sweat it.  Keep eating fruits and veggies because the benefits far outweigh the risks.  It’s also important to get as much variety in your diet as possible.  Eating non-organic strawberries and spinach once or twice each month is probably not a huge deal, but eating them every day or several times each day dramatically increases your exposure to pesticides and harmful chemicals.   Consider buying #organic for #DirtyDozen, but no matter which kind you buy, the benefits of eating more… Click To Tweet   As you can see from the above list, there are still lots of great options on the Clean 15 list – base your fruit and vegetable choices around these, as much as possible.  Another option that I find less expensive than buying organic fresh strawberries and other fruits is to keep bags of frozen fruit on hand.  It works just as well in a smoothie, on dessert, in yogurt or in oatmeal. Finally,  it’s  always recommended that you wash produce well before eating it, but be aware the the tests done on all of the produce were done as the fruit would be eaten – that means, washed, and...

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Strawberry Almond Smoothie & a Special Offer for National Nutrition Month

Posted by on Mar 8th, 2017 in Breakfast, Nutrition Tips and Topics, Recipes | 10 comments

Strawberry Almond Smoothie & a Special Offer for National Nutrition Month

Celebrate National Nutrition Month and join us at Lightwell Health to learn how to Put Your Best Fork Forward! This post is sponsored by Lightwell Health.  I am a paid member of the company, but I was not compensated to write this post.    I think for many of us, March is the month when we think about change. The clocks. The weather. Our winter to spring wardrobe. It’s also a perfect month to change up our diet. To put aside those heavier comfort foods and bring on the colorful, lighter and healthier fare that’s just starting to pop up in the produce department. So, it’s kind of fitting that March is also National Nutrition Month – a time that I like to remind everyone healthy eating can mean different things to different people, and there is no right or wrong when it comes to eating, or any one-size-fits-all diet.  If you’ve never done so (or if you feel the need for a tune-up), it’s also a great time to work with a registered dietitian nutritionist (RDN) to learn some nutrition basics that will help keep you young and aging gracefully, to learn how to make the most of the foods you like, and hopefully, to inspire you to try a few new foods and change up the way you think about food.SO… speaking of working with an RDN, I’ve been dying to share some details about a project I’ve been involved with for the past few months, and National Nutrition Month seems like the perfect time! I’m working with a brand-new company called Lightwell Health, and we’re focused on bringing women who are in the prime of our lives together, to be well, eat well, and live well. It’s an interactive community that’s part health media, with interesting topics on nutrition, weight management, women’s health issues, stress reduction, sleep problems – really, anything and everything that we each experience as we mature.     Lightwell also offers a group healthy eating program, called Eat Well, Live Well, which is run by registered dietitians (including me!), and designed to teach, challenge, and motivate you to tune into your body and learn how to nourish it, by replacing the foods that are preventing you from being your healthiest self, with new ones that will make you thrive from today forward. The first Lightwell Eat Well, Live Well program will start April 3, and after a week of helping to get you ready, we’ll dive into a 3-week program which features educational and informational videos, lots of information about the various steps you can take to make positive changes in your diet, and tools to help you move forward.  We’ll have lots of recipes for you to choose from, meal planning and grocery shopping tools, and most importantly, an interactive community of women just like you, who are interested in taking charge of their health.  We’ll chat weekly via phone, or if you like, daily via email or a private Facebook group and share struggles, successes, tips, and encouragement.   #ad It's easier to be in the #CleanPlateClub when you learn from a pro & have support. Learn how to… Click To Tweet And here’s the best part… We’re offering this introductory program at 25% off.  Yep, that comes to less...

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Skinny Low Carb Shepherd’s Pie

Posted by on Feb 28th, 2017 in Main Dishes, Recipes | 4 comments

Skinny Low Carb Shepherd’s Pie

This Skinny, Low Carb Shepherd’s Pie is perfect for when the weather calls for comfort food, but the calendar’s heading toward spring! It seems like no matter where in the country you live, the winter of 2017 has been full of crazy, wonky weather.  We’ve gone from torrential rain in drought-stricken California, to blizzard conditions followed by 70 degrees in New England.  Is it el niño, or la niña or a definite case of global warming? One thing is certain – it makes for some meal planning confusion!  One minute I’m craving soups, stews and comfort food, and the next minute I’m firing up the grill and craving corn on the cob. Since it is almost March, I’m feeling like we should start to lighten things up a bit, because shorts season will be her before we know it!  For me, that means more veggies, leaner proteins, and fewer carbs.  This Skinny version of Shepherd’s pie is a perfect blend of warm comfort food, but I’ve lightened it up with turkey instead of hamburger, and I’ve skipped the corn and subbed in some chopped apple and pecan.  It tastes like Thanksgiving food, but it’s light enough for springtime.      Traditional shepherd’s pie is full of carbs from the mashed potato topping, so I said g’bye to that and used mashed parsnips instead.  Parsnips are one of those root vegetables I love, but I always forget about.  I love them roasted along with carrots, but I also adore them mashed up with some butter and just a drop of cream or milk.  Creamy, dreamy low carb comfort food.     Here’s a fun fact about me: I never knew Shepherd’s Pie was a real thing.  I always thought it was a crazy concoction my husband dreamed up.   PrintSkinny Low Carb Shepherd’s Pie Prep Time: 30 minutesCook Time: 5 minutes Yield: 4 -6 servings Ingredients1 pound parsnips, peeled and cut into 1- inch pieces 1 cup chicken stock plus 1 cup water 1 tablespoon unsalted butter 2 tablespoons low fat milk 1 tablespoon olive oil 1 small onion, diced 1 pound ground turkey breast 1/2 teaspoon salt 1 tablespoon poultry seasoning 1/2 cup chopped pecans 1/2 cup dried cranberries 1 small apple, chopped (unpeeled) 1 cup cooked quinoa 2 tablespoons maple syrup 2 tablespoons balsamic vinegar InstructionsPlace the parsnips, chicken stock and water in a medium sauce pan, and bring to a boil. Reduce the heat to low, cover and let simmer for about 10 minutes, or until the parsnips are tender. Drain the liquid off, add the butter and milk, and mash the parsnips. Taste and add extra salt if needed. Set aside. Preheat the oven broiler. Heat a saute pan over medium-high heat, and add the onion. Sauce for about 5 minutes until lightly golden. Add the ground turkey, and break up the pieces. Cook until turkey is lightly browned. Reduce the heat to low, and add the salt, poultry seasoning, pecans, cranberries, apple, and quinoa and stir well to combine. Add the maple syrup and balsamic vinegar, stir, and cover the turkey mixture. Let simmer for about 5 minutes or until the apple pieces are tender. Transfer the turkey mixture to a casserole dish, or 8 x 10 baking dish. Spoon the mashed parsnips over the turkey...

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A few good reasons to not fear gluten…

Posted by on Feb 24th, 2017 in Healthy Eating, Nutrition Tips and Topics | 12 comments

A few good reasons to not fear gluten…

People… Not everyone should cut out gluten!  There are lots of healthy gluten-containing whole grains that need some love. Carbs, especially those that contain gluten, have gotten a really bad rap the past few years, and I’m feeling kind of bad for them.  I’m not talking about donuts, or even Italian or ciabatta bread (although I do love all of you dearly – in moderation!).  I’m talking about good old oats (even though you technically don’t contain gluten), or farro, or wheatberries or all of those other whole grains that deserve a place in a healthy diet.  After all, it’s all about balance, moderation, and quality, right?! Apparently, about 1/3 of us think that gluten-containing carbs are off limits. Well, I’m certainly not in favor of refined carbs – all of that white flour and sugar definitely got us into a bad place nutritionally, but whole grains deserve a place in our diets, even if they contain gluten.  They’re full of the quick energy, fiber, and protein that our bodies need to run efficiently and feel well. Anyone who has ever tried to be productive, or even get a good work out in knows that you just don’t feel as well if you cut out those carbs. Whole grains include things like oats and barley that are packed with soluble fiber to lower blood sugar and cholesterol.  And then there’s  farro – which makes such a perfect low glycemic index substitute for risotto, and wheatberries, which add delightful chewiness and bulk to a grilled veggie salad.  And of course, there’s millet, and sorghum and teff – if you really do want a gluten-free whole grain.  Whole grains are the cream of the crop when it comes to grains and they shouldn’t be on the Do Not Eat List unless you  are gluten intolerant, or have a proven allergy or sensitivity to them! It seems that a few researchers agree, because here’s what they’re sayin’: A study from the University of Illinois at Chicago examined blood and urine samples from a group of individuals who followed a gluten-free diet and found that they had 70% higher levels of toxic mercury and twice as much arsenic in their bodies than their gluten-eating friends.  It might be because they eat more rice, but the cause wasn’t determined. Researchers from Tufts University found that eating a diet rich in whole grains when substituted for refined grains, results in increased metabolism, to the tune of about 100 calories per day – that’s 10 pounds a year people!     Finally, in a study that looked at exercise performance in cyclers who preferred a gluten-free diet because they believe it enhances athletic performance, researchers found absolutely no difference when the athletes ate a gluten-free energy bar or a gluten-containing energy bar.  AKA it was all in their head. Bottom line – if you have celiac disease, or non-celiac gluten intolerance, or a wheat allergy, you should absolutely avoid grains that contain gluten or wheat. But for the rest of us, it’s all about choosing non-processed grains and eating them in moderation. They really can give you that extra energy boost and a decent amount of fiber which can have many important health benefits. What’s your favorite whole grain?  Do you try to limit gluten? Eat well!          ...

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Pickled Taco Salad {Recipe ReDux}

Posted by on Feb 21st, 2017 in Recipes, Vegetables and Salads | 14 comments

Pickled Taco Salad {Recipe ReDux}

Kick your Taco Tuesday up a notch with these quick and crunchy refrigerator pickled vegetables Happy Taco Tuesday friends!  It’s also the 21st of the month, which means it’s time for a Recipe ReDux post – and how convenient is this – February’s theme is all about tacos!  We were asked to share a healthy, creative take on tacos.  Tacos are kind of a staple food in my house, because they’re such a quick, easy, no recipe and minimal ingredients dinner.  If I have lots of time, I’ll do them with grilled fish and a cabbage slaw, if I have a little bit of time, I’ll grill up some chicken and make guacamole and beans, and if I have absolutely no time, it’s just canned black beans and sliced avocado with a sprinkle of salt. Because most of my evenings fall into the last category,  I decided it might be best to always keep a supply of this Pickled Taco Salad on hand.  It keeps for over a month in the refrigerator, and it adds such a fabulous crunchy, fresh zing of flavor to any kind of taco – even the most plain and simple kind.  It’s even perfect just served with toasted corn tortillas (and a margarita of course).       I’ve made a similar recipe in the past, with radishes and carrots, but I actually simplified the pickling mixture in this recipe, and I’m not gonna lie, I’m totally in love with swapping jicama for the radishes, and the addition of corn.  In fact, after I wrapped up the photos for this recipe, I even added the black beans I used in the photo and I’m lovin’ that even more.  This is the recipe that just keeps on getting better no matter what you add to it!     I’m definitely a corn tortilla kind of girl.  Just a spritz of olive oil, a sprinkle of sea salt, and a quick toast on a hot pan.  Crunchy-chewy heaven.  And the cool, crisp and tangy veggies along with it are all I need for dinner.  Maybe a slice or two of avocado if there’s one around.     Once you try these vegetables, I swear, you’ll never go back to topping your tacos with lettuce and tomatoes again.  Ever.   Kick your #TacoTuesday up a notch with these quick, refrigerator #Pickled Taco Vegetables #TheRecipeRedux Click To Tweet   PrintPickled Taco Salad {Recipe ReDux} Prep Time: 20 minutesCook Time: 5 minutes Yield: Makes about 6 cups of pickled vegetables Ingredients2 cups white vinegar 1 1/2 cups water 4 garlic cloves, peeled and smashed 3/4 cup sugar 1 tablespoon pickling salt 1 medium jicama, peeled 3 large carrots, peeled 1 small or 1/2 large sweet onion, peeled 1/2 pound (about half a 16 ounce package) frozen sweet corn 2 large jalapeño peppers, cored, and seeded. 1 bunch of fresh cilantro (about 1 cup lightly packed) roughly chopped InstructionsCombine the vinegar, water, garlic, sugar, and salt in a large saucepan and bring it to a boil. Reduce the heat and let it simmer for about 3 minutes. Turn off the heat, and let the mixture cool. While the pickling liquid is cooling, slice the jicama and carrots into thin matchstick pieces, about 2-inches long. Slice the onion into thin slices. Slice...

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3-Seed Whole Grain & Kefir Quick Bread

Posted by on Feb 8th, 2017 in Breads, Recipes | 4 comments

3-Seed Whole Grain & Kefir Quick Bread

It’s soup season!  Make some for dinner tonight, and serve it with this whole grain quick bread, warm from the oven. Disclosure: This post is sponsored by ReganMillerJones Inc. and the General Mills Bell Institute of Health and Nutrition on behalf of Progresso™ .  I received free samples of the soup mentioned in the post and I was compensated for my time. As always, opinions are my own. I might have mentioned a few dozen or so times, that I’m pretty much addicted to soup, especially when it’s served with fresh quick bread, warm from the oven.  Is there anything better when the weather is cool, cold, or even warmish?? When I lived in Boston, I could eat it all year long. Now, with the 100+ temps in AZ for several months of the year, I’ve had to cut back a bit, but February is soup season, so I’m in full soup swing – it’s like a big hug or a warm blanket on a cold night.  Soup is also my “secret weapon” for balancing any winter weight that might come from indulging in a few too many sweet treats or comfort foods during these long winter months. Eating vegetable or broth-based soups can fill you up for not a whole lot of calories – in fact, research suggests that people who eat soup tend to have healthier body weights. While I love to get creative and make my own soups, I also tend to keep a few cans of ready-made soup on hand, and one of my favorite brands is Progresso™.  So many great flavors, and did you know that their chicken soups are made with white meat chicken with no antibiotics – ever?  #Truth.  Progresso ™ makes it pretty much the way I make it myself.     Having the quick and easy convenience of Progresso ™ soups on hand means that I have some extra time to play with dough.  This quick bread is the perfect compliment to a bowl of hot chicken soup.  It’s full of fiber and whole grain goodness, from whole wheat and oats, as well as pumpkin, sunflower and hemp seeds. You can certainly make the dough with regular (or nondairy milk), but I love the tang and extra protein that kefir gives it.  Kind of like kicked-up buttermilk.   #sponsored Warm up this #Winter with @Progresso soup + homemade #WholeGrain quick bread #SoupYourWay Click To Tweet   Print3-Seed Whole Grain & Kefir Quick Bread Prep Time: 15 minutesCook Time: 60 minutes Yield: 1 loaf Ingredients1 cup old fashioned oats 1 cup whole wheat flour 1 cup all-purpose flour 3 tablespoons roasted, unsalted sunflower seeds (divided) 2 tablespoons roasted, unsalted pumpkin seeds (pepitos) 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/4 cup olive oil 1/4 cup honey 1 3/4 cups full fat or low fat plain kefir 1 tablespoon hemp seeds (hemp hearts) InstructionsPreheat the oven to 375 degrees, and spray a loaf pan with cooking spray. Place the oats in the bowl of a food processor fitted with the chopping blade, and process until finely ground. In a large mixing bowl, mix together the ground oats, whole wheat and all-purpose flours, 2 tablespoons of the sunflower seeds, 1 1/2 tablespoons of the pumpkin seeds, baking powder, baking soda...

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