My Friend, the POM.

I've decided to start to do some posts on individual food, as well as recipes.  My heart lies in health, and teaching about it.  I'm not perfect.  Not even close.  But i am learning and am continuing to learn more then I ever have before, and I'd LOVE to share some of that info with you all.  (all 5 of you? ha)

The Pomegranate is supposed to be the most POWERFUL of all antioxidants in fruits.

It supports your immune system.

Is Shown to lower blood pressure.

Cancer-fighting agents.

and those are just to name a few!!!

(by the way...feel free to research it yourself too!! I don't know everything, and I won't pretend that I do!!! PLUS, i'd LOVE for any of my readers to learn more on their own!!!)

A big reason people don't buy these beauties are because it's "TOO HARD"

well, you can look up all kinds of "how to eat a pomegranate" online, but it's true, a lot of it does led you back to complicated procedures.  :)

Here's an effective way i've found to eat my pom's!  EASILY.

have a large bowl of cold water ready!

get a cutting board and cut the thing in half, and put in the water.

put another bowl nearby (to put the fruit in)

(i'd recommended doing this in the sink)

at this point, take your hands and just fish those seeds out!! Having it in water keeps in SO MUCH CLEANER!

Then you can strain seeds in colander and put in a bowl, or fish them out with your hands!

ENJOY!

A remember there is some truth to the saying "you are what you eat!"

Yet again another new way of eating.

So, My husband and I have decided to spend 60 days eating "paleo."

This is also known as "the cave man diet"

It's just another way we want to experient with our diets :)

basically, it is NO:

grains

legumes

refined sugars

starchy veggies

dairy.

Let me tell you guys....it is HARD.  I want cheese.   We are on day 9 and some of my cravings for dairy have NOT subsided.  But, I'm glad i'm doing it!

I like switching things up, and trying to become as healthy as I can.

If you know me, you know i Love spaghetti.  Paleo is pretty hard to eat spaghetti on.

So, i made these "noodles"

That, is a bunch of "noodles" made from zucchini.  Tossed in some olive oil and lemon juice.  

and they were 

DIVINE.

I made my own "sauce" (which consisted of tomatoes and lean beef) to go on top.  

My whole family GOBBLED this right up.

here is what I did.

Took 4 large zucchini's and used a julienne peeler to make the "noodles"

I tossed them in a bit of olive oil, lemon juice, salt, pepper and oregano. 

you can eat them just like that if preferred.

But, I tossed them in a pan to make them nice and hot!

I then cooked up onions with lean beef, used a can of crushed tomatoes, spices of my preference, and called it the "sauce."

how easy is that?!

eat.up!

Holidays (Raw pumpkin pie)

Oh the holidays. Generally a "dieters" demise.  BUT, for me, I want to make healthy eating an every day lifestyle, not a strict "diet."
So, for thanksgiving I made a raw pumpkin pie. And holy cow.

It was so amazingly tasty! Dare I say I preferred it over all the other pies?!!!  Because I did!

And it was so so easy too! The nice thing about raw desserts is they generally require no baking.

So here's the recipe!

Filling Ingredients:

• 3/4 Cup Pumpkin Puree
• 1/2 Cup Cashew Butter
• 1 Tsp Vanilla Extract
• 1 Tsp Cinnamon
• 1/4 Tsp Ginger
• 1/8 Tsp Cloves
• 3 Packets Stevia
• 2 Tbsp Agave (Honey, Maple Syrup or Stevia to make this no-sugar)
• Dash of Salt

Crust Ingredients:

• 1 Cup Shredded Coconut
• 1 1/4 Cup Pecans + Extra for Topping
• 1 Cup Pitted Dates
• 1 Tsp Vanilla Extract

Directions:

1. Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside.
2. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut (setting aside extra pecans for topping).
3. Grease an 8×8 baking pan or glass dish with a healthy oil.
4. Press crust mixture evenly into baking dish.
5. Top with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
6. Add extra pecans over the top. 
7. Cover with saran wrap and freeze overnight.
8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.

If you try it- let me know how you like it!!! it's delicious!!!!!

Peanut Butter Cookies.

Let me confess.  I have a small giant sweet tooth.  I love sweets.  So, in my journey to become a happier healthier me, i've learned to make some tasty treats that don't lots of yuck in them.

Because holy cow- have you read all the stuff out there lately about sugar?

Here are a few articles to skim if you haven't heard anything bad about this tricky like substance yet:

http://articles.mercola.com/sites/articles/archive/2007/08/23/is-sugar-more-addictive-than-cocaine.aspx

http://www.greenmedinfo.com/blog/study-saccharin-and-sugar-found-more-addictive-cocaine

(i encourage you to do your own research as well- please!)

Anyways, these cookies are so yum.  And let me say, EASY PEASY!!!!!

Check out these ingredients:

1 cup natural peanut butter (make sure the only ingredient is "peanuts")

8 oz (1 pk) cream cheese.  (make sure to buy the 1/3 fat kind.)

1 tsp vanilla

1/4 tsp sea salt

1/2 tsp baking soda

1 egg

Mix it all together. Bake at 350 for about 12-13 minutes and leave about 2" apart.  

That's it.
kind of a weird shot...but they are so yummy and moist! Not dry at all.

of course they have some fat in them, but SUCH a good choice if you need something sweet (like i often do)  You'll feel so much better having a few of these then if you go through the drive through at the DQ!  (which let me say...that's pretty delicious too. Just not as delicious on the waist linnnnne)

Yet another Soup. Sweet Potato Black Bean.

There are few things that make me feel better then feeding my kids all these colors.

This soup is hearty, delicious, and healthy! And is totally customizable!  Add or subtract spice based on your likes.

It's simple and easy!

Here's what you'll need to do:

1 T olive oil
1 red onion, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
1 roasted red pepper, chopped (you can use jarred)
2 cans low sodium vegetable broth (15 oz. size)
2 cups water
3 cans low sodium black beans, rinsed and drained
3 cans diced tomatoes with green chiles
1 T chili powder
2 teaspoons cumin
Dash of red pepper flakes
1/2 bunch of cilantro, chopped
Salt and pepper, to taste

1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3. Add in the broth, water, black beans, and tomatoes. Stir well.
4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
5. Season with salt and pepper and serve hot.

**You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers. **

Enjoy.

Sausage Kale Butternut Squash Stew!

This was such a yummy and hearty fall meal for tonight!

I paired it with some homemade gf cheese biscuts! 

For the soup, here's what you need:

-Chicken Sausage- 3 links ( i used the kind with no nitrates or preservites that were already precooked)

-1 large bunch of kale

-1 medium onion

-1 red pepper

-1 can of cannelini beans (white kidney beans. you could use garbanzo or really whatever you wanted)

-8 cups chicken broth

- 2 garlic cloves

-3 cups butternut squash (about 1 small squash)

-salt and pepper to taste

-parm cheese for topping if so desired.

Here's what you do!

1.  Peel and chop the butternut squash, dice into cubes and cook for a while however you prefer  (you can do it in the microwave, the oven, or even the stove top! Cook until a little bit soft)

2. Meanwhile, put some olive oil in the bottom of your LARGE soup pan.  Could use veggie oil or cocout oil too.  Add minced garlic and let cook about a minute.  then add onions and peppers and cook for another 4ish minutes

3. Add all other ingredients, and let come to a boil so veggies are fully soft and heated through out!  After veggies are all cooked, let simmer a couple minutes!!

Easy peasy.

Here is the recipe for the biscuits. Which i thought paired excellently with this soup.

Here's what you need:

- 2 cups grated cheese (use whatever you have on hand.  I think cheddar and mozza were awesome)

-1.5 cups rice flour

-2 tsp baking powder

-1 tsp salt

-2 TBspns. honey or agave nectar

-1 egg

-1 cup of milk (i used 2%)

Here's whatcha do:

1. preheat oven to 410 degrees

2. Beat the egg and milk together

3. Mix all dry ingredients together. (this includes the cheese)

4.  Add dry ingredients to the wet ones, and don't over mix.

5. Bake for about 12 ish minutes.  You can add things to them if you want! Onions, bacon, etc.

ENJOY! and happy fall.

Eggplant Roll ups (lasagna roll ups minus the noodles)

Guys.  Don't skip this recipe because you don't like eggplant.  Because we aren't eggplant fans either.  Except...we GOBBLE this up.

It is SO good.

I give you, egg-plant roll ups

It's super simple, it just takes some time to chop those veggies!!  Because i LOAD them on

So, here is what you need (this will feed a family of 4)

-2 LARGE eggplants (if your eggplants are small, get 3)

-Pasta Sauce.  Make your own, or buy a jar with no yucky ingredients :)

-Mozzarella Cheese

-Veggies!!!  You can use whatever you have on hand, i used

*carrots

*zucchini

*onion

*red pepper

Here's what you'll need to do!

1. Preheat oven to 350

2. Slice eggplant into long, thin slices, like this

it should look like this

lay them on a cookie sheet, shake salt and pepper on them, and cook for about 10-15 minutes until they are flexible.

3. While your eggplant slices are baking, chop up all your veggies, put in a pan with olive oil, minced garlic, and all the seasonings of your choice.  Cook up until slightly soft!

4. Combine half the sauce, and half the cheese in a bowl together.

5. Once your veggies and eggplant are all ready, put a spoonful of the sauce/cheese mixture on the end of one slice of egg plant, and then a spoonful of the veggies, and ROLL IT UP, and place in a baking dish.

Repeat this with all of your eggplant

6.  After they are all in the baking dish, use the rest of the sauce you have and cover them, and then sprinkle with the remainder of the cheese and bake for about 12 minutes

:)

then..

EAT.

my kids devour these too.

Nothing makes this mama happy like watching her babes consume mass amounts of veggies.