Better Than Fries! Try This Trick with Potatoes -- Recipe

Kale Chips (Yum Yum) and Why Its Good for You - Recipe

My kale is up and ready! ... I have been waiting patiently for weeks to make this recipe.

And here is some good information about why kale is good for you.

Healthy Cilantro and 2 Recipes

 FLAT TUMMY SMOOTHIE RECIPE

This smoothie is a cross between a juice and a smoothie, so you get double the benefits.  Try to make this 4 to 5 times a week for breakfast or lunch:

Greens are power-packed with antioxidants and will help boost your immune system. The high fiber content of this smoothie will help with bowel movement. You will also feel full fast and will eat less!(Constipation creates bloating and your tummy will look bigger).

A medium Apple contains around five grams of fiber. Compare this to bran cereal which has about seven grams a serving.

Cucumber will rehydrate you as it is full of water and is low calorie.

Spinach is a low calorie food and has ONLY 7 calories per 1 cup of raw leaves, yet it offers twice as much fiber as other greens and it will fill you up.

Cilantro and parsley will help you cleanse and detox. They will stimulate digestive assimilation and relieve constipation. One-fourth cup of cilantro has only 1 calorie.

Lemon juice is one of the top fat flushers by boosting your body’s detoxification process. It may help you lose weight but it isn’t a miracle cure. It is one component of a healthy weight-loss plan.

Avocado is highly nutritious fruit and will help you get all the nutrients and will help you manage your weight.

Cayenne pepper and Turmeric: even though you probably don’t think of spices as weight-loss enhancers, cayenne and turmeric show promise in reducing appetite and increasing energy.

Apple, Cucumber and Cilantro Smoothie

Blend:

1 green apple
1 cucumber
2 cups fresh baby spinach
3/4 cup cilantro loosely packed
½ cup parsley loosely packed
1 small avocado
½ cup lemon juice
1 cup filtered water
1 tsp cayenne pepper
1 tsp turmeric
a dash Himalayan salt

Make sure all the ingredients are organic.

Enjoy!

Can You Believe It? Cauli-Tots -- Recipe

I love cauliflower, but I usually just steam it or eat it raw.  Here is a fun new recipe for Cauli-Tots  from BBB Seed Company,

Smokey Spiced Grilled Cauli-Tots

To make smokey grilled cauli-tots simply cut a head of cauliflower into chunks large enough that they won't fall through your grill.

Microwave them in a bowl for about a minute just to soften them a bit before they hit the grill (unless you like your cauli-tots super crunchy).

Season them up with a little garlic, onion, pepper, and our smokey friend, smoked paprika (and of course cayenne or chili powder is option for a little added kick).

Then, just throw them on the BBQ until they get a nice charred flavor and color. Makes a great side dish!

Enjoy!

Note from Donna:  This is another great candidate for my Spicy Veggie Fry Seasoning recipe that I posted in this blog a couple of days ago. 

Why I LOVE Love Apples (Tomatoes) plus Recipe

I love using tomatoes in my cooking which is evident in how many tomato varieties I have already planted this year.  Here is a great poster from Farmers Market which explains good reasons that you should love tomatoes too!  Followed by a great recipe for Baked Tomatoes Oregano.

Baked Tomatoes Oregano

Prep Time: 15 minutes                   Cook Time: 20 minutes                  Serves: 4



Image from AllRecipes.com



Note:  Ripe tomatoes are baked with Romano cheese, fresh bread crumbs, garlic and herbs.  It reminds me of pizza without the crust!  I love this simple recipe on nights we are grilling.

Ingredients:

4 large ripe tomatoes, sliced ¼ inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
Salt and pepper to taste
1/2 teaspoon dried oregano
1 Tablespoon olive oil
Sprig of basil

Directions:

1. Preheat oven to 400 degrees F.  Coat a shallow baking dish with cooking spray.

2. Place tomato slices close together in prepared  baking dish.  Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano.

3.  Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

4.  Garnish with a sprig of basil.

Nutrition Info: Calories: 110     Total Fat: 5g     Cholesterol: 4mg     Sodium: 103mg
Total Carbs: 14g (Dietary Fiber 3g)     Protein: 3g



My Spicy Veggie Fry Spice - Recipe

Fries are not just for potatoes any more.  Since Tom and I have started growing our own produce, I have discovered you can make "fries" out of all kinds of veggies.  I've used sweet potatoes, carrots, parsnips, and lot of different squashes.  The other great thing about my veggie fries ... is that they are not "fried" at all ... they are baked!! (Taking out TONS of calories and fats).

I like my fries "spicy" so I have come up with what I consider a great seasoning for my veggie creations.

I start off by setting the oven temperature to 425 degrees F. 

The next step is to cut up the veggies (in this case I am using Georgia Jet yams/sweet potatoes).

Then I mix the seasoning which consists of:
1/2 teaspoon fresh ground salt (I use Himalayan Salt)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/4 teaspoon fresh ground black pepper

Here is a little time saving tip.  I mix up 3-4 times the amount of seasoning that I need and put it into a shaker bottle.  Not only does it save time when I am trying to make dinner, it also makes it easier to evenly distribute the seasoning over the "fries."

Next I lightly spray the vegetables with an olive oil cooking spray (like Pam), and I shake some of the seasoning onto the veggies.

Pop them into the pre-heated oven and bake for 20-25 minutes (turning once after 10 minutes).

Take out and enjoy.  I like to serve sweet potato fries with light ranch dressing for dipping.

Let me know what you think?

Why I Love Kale + Recipe for Kale Chips

I have never been much of a veggie eater ... brought up on canned corn, peas and green beans with a few potatoes tossed in for good measure.  Since Tom and I have been growing our own vegetables, I have really found many new favorites.  (Nothing tastes better than home grown!!)  Recently I discovered kale ... and below is a chart that shows all the wonderful benefits of that great leafy green treasure!!! (Also a recipe for kale chips!!)

Crispy Kale "Chips"

Recipe courtesy Melissa d'Arabian4 servings.Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

How to Build a Salad

With all of our veggies coming ripe at the same time, we are eating a lot more salads.  I found this article on CalorieCount.  Now I am really ready to take on all those vegetables in our garden.

How to Build a Salad that Satisfies
By Brittany Mullins



People often think of a salad as an appetizer, diet food or something that won’t fill them up for longer than an hour. This isn’t always the case. With a little planning you can make a nutritious salad that will satisfy your taste buds and keep you feeling full for hours. You don’t even need a recipe! The key to building a meal-sized salad that won’t break the calorie bank is having about three quarters of the salad be fresh vegetables and the other quarter protein and a healthy fat.

Simply choose your favorite greens as a base and top with veggies, a protein and a healthy fat. Here’s a list of items to help you get started creating hearty, healthy and delicious salads:

Greens:

• Spinach
• Arugula
• Romaine
• Spring mix
• Kale

Vegetables: (It’s best to choose veggies that are in season)

• Tomatoes, fresh or sun-dried
• Cucumbers
• Zucchini or other squash
• Mushrooms
• Yellow, orange, red, or green bell peppers
• Cabbage, sliced
• Carrots
• Beets, roasted or boiled
• Radishes
• Sweet corn
• Sweet potatoes, roasted or steamed
• Peas
• Onion
• Artichoke hearts
• Roasted red peppers
• Hearts of palm

Protein:

• Lean cuts of grilled or baked meat – chicken, turkey pork or beef
• Shrimp, crab meat, scallops or other seafood
• Salmon, tuna or other fish
• Tofu, plain or cooked
• Tempeh, plain or cooked
• Edamame
• Beans - black beans, garbanzo beans, kidney beans
• Hummus
• Crumbled veggie burger
• Hard boiled eggs
• Cottage cheese
• Low-fat cheese

Healthy Fats:

• Avocado
• Nuts (I like almonds, walnuts and pine nuts)
• Sunflower seeds
• Sesame seeds
• Olive oil based dressings
• Flax seed oil or ground flax seeds
• Hemp seeds
• Olive oil (and vinegar)
• Olives

 Other Notes:

• Don’t drench your salad in dressing. If the salad ingredients are fresh and in season they’re often very flavorful on their own.
• Throwing leftovers on salads is the best- leftover grilled and roasted veggies (straight from the fridge) make great salad toppings.
• Complex carbs are a fun addition as well – wheat berries, whole grain cous cous, quinoa or orzo are all great options
• Fruits are also a great addition to salads in the summer time – try adding strawberries, blueberries, pears, and figs.

As for preparing the salad, simply toss the ingredients of your choice into a large bowl (or small bowl for a single salad) and enjoy. You can plan ahead and prep some of the more time consuming items early. For instance you can chop veggies and cook a pot of beans on Sunday evening so weekday lunches or dinners can be thrown together in a flash. Have fun trying out the endless number of salad possibilities!