Must Read: Sweet Paul

I have just entered online magazine heaven. I stumbled across this fabulous read courtesy of a friendly Facebook post, and am absolutely enamored with the gorgeous photography and delicious, doable recipes!

Such beautiful, fabulous, food! You simply must check out the magazine {here} I promise you'll enjoy every page, and it will definitely inspire some great new holiday fare!

♥Jen

photo credits: all via sweet paul

Healthy Living: Surprisingly Awesome Snacks

I love food. I try to eat conscientiously and healthily. I have moments of weakness when I want nothing more than something ridiculously bad for me. Sometimes I cave. Then I feel bad about. Thankfully, most of the time, I'm prepared and rely on a healthy alternative snack to kill the craving. Since the weather is shifting to gloomy and gray, and that tends to lead to more time indoors... which leads to more opportunities for snack time, I thought I'd share some of the best healthy snacks I've come across over the last few years. 

Craving Creamy?

♦ Sophisticated Strawberries: Halve strawberries and smear with soft chevre {goat cheese}. Drizzle with Balsamic vinegar and a bit of honey.

♦ Banana Softserve: Freeze some banana slices, then pulse in a food processor with some toasted cashews and a splash of almond milk

♦ Make your own Edamame Hummus: Combine 1/2 cup cooked edamame, 1/2 tsp olive oil, 1 tsp tahini, and a squeeze of lemon juice in a food processor, pulsing until smooth. Serve with mini carrots.

♦ Mini Polenta Melts: Slice a few thin slices of store bought polenta. Top with each with 1/2 a slice roasted red pepper and a bit of italian cheese blend. Microwave about 20 seconds, until warm.

♦ Radiccio Wraps: Mash 1/2 cup canned white beans with 1/2 tsp olive oil, a bit of chopped rosemary and a dash of salt and pepper. Pile onto radiccio leaves. 

♦Easy Cali Rolls: Nuke a package of pre-cooked brown rice. Drizzle 1/2 cup rice with 1 Tsp rice wine vinegar. Combine 1/4 ripe chopped avocado, 1/4 cup chopped cucumber, and 1/4 cup chopped imitation crab with 1 Tsp grapeseed veganaise. Scoop rice and a bit of filling onto a nori sheet and roll up. Looks are not the goal here. Enjoy.
♦Simple Classic: Enjoy 1/2 cup cottage cheese or low-fat yogurt with fresh berries or other fruit of choice.

Craving Sweet?

♦ Chocolate Pudding: Combine 114 Oz Package Soft Silken Tofu, 1/3 Cup Pure Cocoa Powder, 1/3 Cup Agave Nectar, and 1 Tbsp Vanilla Extract in blender or food processor. Pulse until smooth. Serve chilled.

♦ Almond Coconut Bars: Combine 3 Cups puffed brown rice cereal with 1/2-3/4 {just enough to hold together} cups almond butter, 4 Tbs honey, 1 cup dried coconut, and  1 cup dried fruit/nuts of choice or mini chocolate chips. Press into a pan and chill. Cut into small bars and enjoy.

♦ No Bake Fruit "Crisp": Sprinkle fresh berries of choice with your favorite type of granola. Microwave until warm.

♦ Banana Cream Crackers: Top organic graham crackers with a bit of vanilla greek yogurt and banana slices. 

♦ "Caramel" Walnut Apples: Boil one cup of organic apple cider until it become thick and syrupy. Add some chopped walnuts. Drizzle over fresh apple slices.

♦ Chocolate Goodness: Combine 1/4 cup Pam's Gluten Free Baking Mix {or whole wheat flour}, 1/8 Tsp Baking Powder, 2 Tbs Baking Cocoa, 1 Packet Stevia or 2 Tbs palm sugar,1/4 cup water, 1/8 Tsp Vanilla extract and a small handful of chocolate chips in small microwavable bowl. You can also use 1/2 cup of your favorite chocolate cake mix with 1/8 cup water. Microwave for 1 to 1 1/2 minutes. Enjoy warm. If you're craving extra decadence, top with a scoop of natural vanilla ice cream or froyo. Yum.

Craving Crunchy?

♦ Grown Up Ants on a Log: Stuff celery sticks with your favorite nut butter and top with dried goji berries or currants.

♦ Chickpea Poppers: Thoroughly dry canned chickpeas. Toss with a small amount of olive oil and season with dried oregano and garlic salt. Roast at 400 until crispy.

♦ Veggie Chips and Dip: Dip Terra Chips in a bit of sour cream seasoned with a dash of garlic salt.

♦Thai Slaw Roll-Ups: Fill rice wrappers with thai slaw. Combine 1/2 package store bought coleslaw mix with  a bit of toasted sesame oil, lime juice, honey, and a dash of cayenne pepper. Toss in some chopped peanuts. 

♦Fruit & Nuts: Spread crisp, thinly sliced pears or apples with crunchy cashew or almond butter.  Top with sesame seeds. Or, layer the fruit and nut butter onto a thin cracker, such as a rye crisp.

♦Indian Spiced Cashews: Toss raw cashews in curry powder and a bit of melted coconut oil. Roast at 400 until golden. 

Craving Salty?

♦Quick Antipasto Plate: Wrap a part skim cheese stick in a slice of prosciutto. Enjoy with a handful of olives and some cherry tomatoes.

♦Smoked Salmon Wraps: Combine a bit of chopped smoked salmon with light cream cheese. Mound onto large lettuce leaves. Top with dill.

♦Chessy Kale Chips: Tear kale leaves into large pieces and arrange in a single layer on a baking sheet. Spritz with olive oil and bake at 350 until crisp. While warm, sprinkle with parmesan cheese.

♦Tuna Salad Rounds: Combine a bit of tuna with a small amount of veganaise and lemon juice. Mound onto rice chips.

♦Turkey Roll Ups: Spread a bit of softned light cream cheese on sliced turkey breast and top with thinly sliced tomato. Roll up.

Hungry Yet?

♥Jen


photo credit: Ann Straton for Real Simple

Menu Plan Monday

Fall is definitely here, and thus I'm craving lots of comforts foods... soup, pasta... yum! Here's what we'll be having for dinner this week! Lots of Rachel Ray link love as I pulled some recipes from her site this weekend. If your stumped on what to make for dinner this week, make sure to check out the rest of the lovely entrees on various menus through the menu plan monday links over at orgjunkie.com!

Monday: Chicken Ravioli with Mock Alfredo & Green Peas served with Simple Spinach Salad

Tuesday: Quick Ribollita

Wednesday: Roasted Eggplant Pasta with Pesto Topped Tilapia

Thursday: Whole Wheat Gnocci with Roasted Butternut Squash & Parmesan Served with Red Wine Glazed Steak & Sauteed Greens

Friday: Turkey Patty Melts with Onion & Herb Potato Wedges Served with Salad

Whats on your menu this week?

♥Jen

Healthy Living: Amazing Apricot Energy Bites

Have you ever had an Aussie Bite? Well, chances are if you've got a Costco membership, you have. They are dense little mini-muffins loaded with nuts and seeds, but also unfortunately loaded with unhealthy fats and processed sugars. Well, we were wandering through Costco with our cart full of goodies over the weekend, when my husband and little one both grabbed an Aussie Bite sample from one of the available trays. Both of them loved them. I was shocked. I quickly told them both we wouldn't be getting a package, and explained why. But... I told them... I could make these at home, and make them healthier. So, I did. And they are awesome. Grab two as a pre-workout snack, or with your morning cup of coffee if you don't have time for breakfast. They are packed full of fiber and healthy fats, so though my bet is you'll want to eat as many of these little energy superstars as you can grab, you wont be able to manage more than a few at once {which is a good thing. Even a healthy snack can be bad for you if you eat 20 at a sitting!} 

Little one and husband pronounced their approval. So try them yourself, and Enjoy!

INGREDIENTS


2 cups rolled oats
1 cup blanched almond flour
1 cup spelt flour (or whole wheat flour)
1/2 cup flax meal
1/4 cup salba (or wheat germ)
1 1/4 cups flaked coconut
1/2 cup palm sugar (or agave nectar)
1/4 cup baking stevia
1/2 Tsp sea salt
1 Tsp baking soda
1 cup finely chopped dried apricots (or other dried fruits)
1/2 cup raw sunflower seeds
1/2 cup raw almonds, chopped
1 cup palm shortening (or organic unsalted butter)
2 Tbs raw honey
2/3 cup organic unsweetened applesauce
1/2 cup light coconut milk

DIRECTIONS {makes 48 mini muffins}


Preheat oven to 350. Combine first 13 ingredients in a large bowl. Melt shortening or butter in microwave. Add remaining ingredients to melted shortening and stir to combine. Add to dry ingredients and stir until well mixed. Fill mini-muffin cups 2/3 full with batter, smoothing tops to create a flat surface. Cook 15 minutes, or until golden brown. Remove from oven and let cool. Store in an airtight container for up to 3 days, or one week refrigerated. Enjoy!

♥ Jen

Menu Plan Monday

Monday ~ Chicken & Dumpling Soup {modified gluten free}

Tuesday ~ Roasted Tilapia, Potatoes, and Lemons with Broccolini

Wednesday ~ Chicken Parmesan with Brown Rice Spaghetti 

Thursday ~ Turkey Burgers with Mushrooms & Swiss with Green Salad & Sweet Potato Fries

Friday ~ Seared Tri-Tip with Braised Greens & Mashed Potatoes

Get menu ideas {and lots of other great tips!} by visiting the menu planning monday page over at orgjunkie.com!

♥Jen

Menu Planning Monday

Here is the my first edition of Menu Plan Monday. The little one and I both got sick over the weekend (boo), and I have my first round of exams this week, so I'm really excited to see how this actually helps with my time management!

Monday: Kale & White Bean Soup

Tuesday: Turkey & Veggie Meatloaf with Green Peas & Roasted Sweet Potatoes

Wednesday: Chicken & Goat Cheese Flatbread Pizza with Spinach Salad

Thursday: Apricot Glazed Turkey Breast with Wild Rice & Broccoli

Friday: Ricotta & Chicken Sausage Rotini with Parmesan Crusted Zucchini 

We'll also be trying these yogurt zucchini-carrot muffins and these brown rice pudding balls for snacks this week. Yum!

♥Jen

Healthy Living: Green Goodness

As many of you may have noticed, juicing is all the rage right now. Thanks in part to many a cleanse diet and documentaries like Fat Sick and Nearly Dead {which is fantastic and very inspiring if you haven't already seen it} the many positive aspects of juicing have been widely expounded upon. As one who has incorporated juicing into my everyday life, I thought I would share my experience with you all.

I started as I knew I wanted to incorporate more veggies into my diet and attempt a cleanse to get rid of all the toxins I'd collected over the past few years. I've now been juicing for well over a year, and I love it. I started initially with the Blueprint Cleanse, and have incorporated juicing into my lifestyle since completing it as the the results are pretty phenomenal. I didn't order their ship to you program, I bought the book and a Breville Icon juicer and did it at home. I knew I'd want to keep up with juicing after the cleanse. If you are super busy, or don't have a good source of organic veggies locally, I'd certainly recommend their program. Today, I currently try to start every day with a large glass of green juice. It keeps all the bodily systems moving {if you know what I mean...} gives me energy, and helps to keep my skin clear.

Here is my favorite recipe for green juice. It makes 2-3 12oz servings, so juice accordingly! ☺

Green Goodness Juice

2 large organic cucumbers
2 medium sized organic apples or pears
2 lemons
1" piece of ginger
1 good sized head of organic lacinato kale
1 bunch organic flat leaf parsley

Toss all this into your juicer, and enjoy the green goodness. If you don't have a juicer, you can also process this in a heavy duty blender and press it through a fine mesh strainer. You get the most benefits from your green juice if you drink it on an empty stomach and wait 20 minutes before eating any "real" food.

I also enjoy a veggie packed smoothie post workout a few times a week. This smoothie also make a great breakfast.

Vanilla Kale Smoothie


8 oz Unsweetened vanilla almond milk
1/2 cup non fat or 2% plain greek yogurt
1/2 an organic apple or pear, chopped
1/2 frozen banana
1 cup frozen organic blueberries
1 to 1 1/2 cups chopped organic kale (tough stems removed) you can also use spinach!
1 Tbs raw organic almond butter
1 Tsp agave nectar
1/2 Tsp vanilla extract


Toss all ingredients into a blender and process until smooth. If a thicker consistency is desired, toss in a few ice cubes made with filtered water. Enjoy!

EVERY time I make this smoothie, little one begs me to share it with her. And she doesn't like anything "green." Its just that good. The bottom line is, whether you go all out on a two week cleanse, or just throw some green goodness into your life a few days a week, the more healthy, organic, whole food goes into your mouth and the less processed and refined foods you consume, the better you will look and feel. And who wouldn't want that?

If you are interested in doing a cleanse, or reading up on your juicing techniques here are a few links with lots of resources to help you start your green journey.

Reboot Program
Just Cleansing
My Juice Cleanse

♥Jen

Homemade: Organic Muesli Bars

Yup... I found a recipe, and they came out amazing. So simple and so good {and good for you, but don't tell the munchkin!} I finally came across this recipie on a fantastic organic food and lifestyle blog, Easy Peasy Organic. And don't go blog cruisin' hungry because all of her recipes sound fantastic! Plus the author is pretty hilarious and has a great, inspiring backstory. Follow the link for the whole recipe!

Super-Dooper Homemade Muesli Bars via Easy Peasy Organic

Enjoy!

♥Jen

Comfort Food, the Healthier Version.

So I think I may be experiencing a bit of PMS. For the past week I have craved all of the things I know my body doesn't really want, or need... fried, sugary, chocolaty, creamy... You get the idea. So last night I gave in a bit. Enough so my naughty brain receptors were satisfied, but not so much that my whole week of eating well and working out was thrown under the bus. What I wanted was fried chicken and mashed potatoes. What I decided to do was sub the mashed potatoes for polenta and add some healthy greens to the mix. The results were mighty delicious, so I thought I would share them with you.

Looks Good Right?  And to boot, it was approved by the little one as well, so I highly recommend giving this menu a rotation at your home.

Pan Fried Chicken Tenders with Roasted Cherry Tomatoes, Polenta, and Wilted Greens.

recipe adapted from Better Homes and Gardens

Ingredients

1 pint grape or cherry tomatoes, halved

1 Tbsp. agave nectar or sucanat

4 Tbsp extra virgin olive oil, divided

1 cup polenta

1 cup cold water

1 1/2 tsp celtic sea salt

1/4 cup Gruyere cheese, grated

1/3 cup unbleached all-purpose flour

3/4 cup organic 2% milk

1 Tbsp lemon juice

8 skinless, boneless chicken breast tenders (preferably, organic free range)

4 cups organic fresh baby spinach

4 cups chopped collard greens

Directions

1. Preheat oven to 400 degrees. Line a jelly roll pan with foil. Toss tomatoes with 1 Tbsp olive oil and the agave nectar or sucanat. Sprinkle with 1/4 tsp each sea salt and pepper. Roast for 10-12 minutes, or until skins just start to brown and burst.

2. Combine polenta with 1 cup cold water. In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in polenta. Reduce heat; cook 5-10 minutes, stirring often. Remove from heat when polenta has thickened to the consistency of a porridge. Add Gruyere and stir.

3. In shallow dish combine flour with 1/2 tsp. each salt, pepper, and thyme; add milk and lemon juice to another dish; let sit for 5 minutes.  Dip chicken in milk then flour. Heat 3 tablespoons olive oil in large skillet over medium-high heat; add chicken. Cook 4 minutes per side or until no pink remains (170 degrees F); remove. Set chicken to drain on paper towel lined plate.

4. Drain most of pan drippings, reserving about 1 tbsp. in pan. Add spinach and collard greens; cook until just wilted. Season to taste. Serve chicken with spinach, polenta, and tomatoes. Makes 4 servings.

Enjoy! 

♥ Jen

Breakfast Quinoa with toasted coconut, almonds, and fresh mango

I had to repost this. One, because I love Joy the Baker, and two, because I think Quinoa is awesome and everyone should have it in their pantry! Click on the link below for the full recipie!

Breakfast Quinoa with toasted coconut, almonds, and fresh mango

♥

Jen

photo and recipie via Joy the Baker

Uh... What am I going to make for Dinner?!?

Its Wednesday, middle of the week... and I'm feeling it a bit. I've already started planning my evening so that I can curl up in bed with a book and likely pass out before I get through a chapter. It never fails that this planning process includes many minutes of frustratingly familiar thoughts about what to make for dinner. So, in the hopes of making your midweek planning a little easier, here's some ideas for a few ways to make that old pantry staple, penne pasta, a little more interesting. Enjoy!

Yum!

♥

Jen

photo credits:Joegough Dreamstime.com