Lemon Vinaigrette Dressing

Hi friends,

Don't you just LOVE 3 day weekends!  I think it should always be a 3 day weekend and 4 day work/school week!  

This is a great post I came upon.  I told LeAnne I didn't know whether to laugh, because it was so spot on between the 70's and now, or to cry because life was so much simpler back then.

http://www.scarymommy.com/back-to-school-the-70s-vs-today/

On other random topics, I read The Husband's Secret over the long weekend.  I flew through it in 24 hours.  Super awesome book!  Brilliant writing and plot.  If you were a fan of Gone Girl or On The Island, this would probably be your "type" of book, though it was not strange like Gone Girl in case you were not a fan.  I will say, the husband's secret...SHOCKING!  I did not see that coming.  It is not the only secret in the book, though.  I love how the author brings it all together in the Epilogue at the end to show the power of secrets and how wildly different the characters lives would be if secrets were revealed.

Orzo with Roasted Vegetables

I made this recipe with friends several weeks ago.  It takes some time to chop the vegetables, but otherwise is a simple recipe to make.  A great summer dish to serve your family and eat the leftovers for lunch!

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-snapped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta (optional)
15 fresh basil leaves, cut into julienne

*Note - I use less olive oil than the recipe calls for - only what I need to coat the vegetables.  Also, I sprinkle the feta lightly over the dish.

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.  Roast for 20 minutes, until browned, turing once with spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.  Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.  Check the seasonings and serve at room temperature.

Recipe from Barefoot Contessa Parties, foodnetwork.com.

enjoy -
leanne

Chickpea Avocado Salad

I could eat bean salads every day.  They are one of my favorite lunches!  This one is just perfect.  I love the creaminess of the avocado.  If you are a real avocado lover, you'll want to use two like I did.  If you want the chickpeas to be the primary focus, one avocado is enough.  

2 15oz. cans chickpeas, drained & rinsed
1/2 small red onion, peeled & diced

2 cloves garlic, peeled & minced

4 T. pure lime juice (~juice of 3 limes)

1/4 c. fresh cilantro, chopped

1-2 small avocados, halved, pitted, peeled & coarsely chopped

Salt & pepper to taste

Combine all ingredients, except avocado, in a bowl.  Stir, cover, and refrigerate to chill.  Add avocado just before serving.  Toss gently to combine.  Eat as is, serve over salad greens, or stuff in a pita or wrap with some fresh baby spinach.

Enjoy!
Dawn

(adapted from Forks Over Knives, The Cookbook)

Quinoa Lettuce Wraps

This recipe is courtesy of the Naked Kitchen, but we make some minor adjustments.  These wraps have circulated amongst a few of us, and we all agree this is a winner!  You know those yummy lettuce wraps at PFChang's?  Well, these taste virtually the same, but are plant-strong.  The best part is, the recipe makes a lot, and it saves well, so you can enjoy simple leftovers for up to a week! 

So, What Are You Feeding Your Kids For Lunch?

For many of us moms, as summer rolls around, we are SUPER excited to not be packing lunches anymore! The prep work the night before, making sure the right lunch bags go into the correct book bag, and washing those smelly containers after school is put on pause for summer vacation!
Unfortunately our kids still have to eat (ha!), so we are left with what to prepare for lunch!  We do find ourselves still packing for play dates, pool outings, and running errands (a packed lunch in our cute containers are our new version of drive thrus.)  So, with a little more time and a microwave and stove option, these are our favorite quick summer lunches to feed our kiddos!

Fast Food Burgers & Steak Fries

This recipe is courtesy of Jeff Novick, MS, RD.  Be sure to check out his new DVD, Jeff Novick's Fast Food: Burgers & Fries! 

Strawberry & Lentil Salad

Yum!  Seeing that picture makes my mouth water!  This is a super easy meal that requires NO cooking and NO real recipe.  I know some of your ears just perked up!  The best part is, it is just as delicious as it is simple.  Because of the high protein content of lentils, this is a great salad to use as a meal.  If you choose to add meat, top with grilled salmon.

Minestrone Soup

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) great northern beans, undrained

1 can (15 ounces) kidney beans, undrained

1 cup frozen corn

2 medium stalks celery, thinly sliced

1 small zucchini, sliced

1 medium onion, chopped

1 cup shredded cabbage (I like purple cabbage for added color.)

½ cup whole wheat or brown rice macaroni/pasta shape of choice (uncooked)

1 ¼ cups water

2 vegetable bouillon granules

1 tsp. Italian seasoning

1 clove garlic, crushed

Heat all ingredients to boiling in a large pot on the stove.  Reduce heat to low, cover, and simmer about 15 minutes, stirring occasionally until the macaroni/pasta is tender.  Enjoy!

Top 10 Favorite Quick Clean Lunches

This is a list of our favorite quick lunches that are easy to assemble!  They are great for eating at home or to pack on the go!  We always try to have something green at lunch if possible!


1.  Brown rice (microwave packet) & shelled edamame, with low sodium tamari/soy sauce (Or brown rice & black beans, with splash of pure lime juice)
2.  Salad with clean (or homemade) dressing.  Be creative!
3.  Ezekiel tortilla stuffed with veggies & hummus
4.  Ann's Panini with Hummus, Mushrooms, and Spinach
5.  Leftovers
6.  Dr. Praeger's California Veggie Burger (freezer section at TJ's and WF's), topped with hummus and pico de gallo or TJ's Black Bean & Corn salsa (cold section TJ's) served over a bed of spinach
7.  Lucky 32 Black Bean Cake (double batch and freeze extras), topped similar to #6 and served over a bed of greens
8.  Ezekiel tortilla spread with peanut butter (or any other nut butter) and honey.  Cold or warm in pan.  
9. Sliced avocado, tomato, cucumber, with a splash of white vinegar and sprinkle of garlic powder.
10. Smoothies - think green!

GYG Bowls

We recently discovered Kris Carr and her books and website Crazy Sexy Life.   Her journey with food is fascinating!  I hope you will read more about her and the amazing power of food in her life!

We've adapted the following recipe to throw in our Grab Your Green (GYG) bowl (compliments of Dawn's artistic side.)  Kris calls them Buddha Bowls and they start with a grain such as quinoa or millet.  You add all your leftover RAW veggies for a meal packed with nutrients!  Using avocado makes it creamy!  

Note:  Pomegranates and Blueberries were dessert :)

Quiona or Millet (prepared according to the package)

Add all your favorite veggies!  The combinations are endless!  Toss and Enjoy!  Here are a few we love!

-broccoli or cauliflower (cut in tiny florets)
-finely chopped greens (kale, romaine, arugula, spinach, etc)
-onion or scallions
-grated carrot, zucchini, squash, beets
-diced celery, cherry tomatoes
-1 – 2 cloves fresh garlic
-ground flax and/or chia seeds
-avocados 
-lemon juice 
-sea salt or Braggs Amino Liquid
-dash of cayenne

Butter Bean and Basil Salad

Really yummy salad that's a little different from many I've had recently.  Enjoy!

2 15oz. cans butter beans, drained & rinsed

2 garlic cloves, minced

1/4 c. coarsely chopped basil

1 16oz. package frozen corn, thawed under running water

1 box grape or cherry tomatoes, halved (or 1 large tomato, chopped)

1/2 small red onion, chopped (1/4 cup)

2 T. lemon juice

1/4 c. balsamic vinegar

Mix all ingredients and chill at least 1 hour before serving.

Happy eats-

Dawn

Lucky 32 Black Bean Cakes

I was recently introduced to Lucky 32  Black Bean Cakes.  Oh my goodness, I daydream about this delicious entree, served with whipped sweet potatoes, and kale with black eyed peas.  It is to die for!  Their recipe is actually on the website and we love to fix them at home.  To keep them kid-friendly (=not too spicy), we leave out the jalapeno peppers.  We do put in the Tabasco sauces (traditional red & milder green) the recipe calls for, and our kids are okay with that.  And, we of do not cook them in oil, but instead spray our pan with olive oil spray.  I like to top with a scoop of hummus and pico de gallo or Trader Joe's black bean & corn salsa.  Sometimes I will serve over sauteed spinach.  Double the recipe and freeze half for easy lunches!  You can just pop one or two out of the freezer and into the pan for a quick, healthy meal.


Adapted from Lucky 32 Black Bean Cakes recipe


6 1/2 cups black beans (~4 cans)

1/2 cup salsa

1/2 cup diced red onion

1 1/4 red bell peppers, diced

1/4 cup chopped fresh cilantro

2 cups (whole grain) bread crumbs

1/2 teaspoon Tabasco sauce (red)

1 teaspoon Tabasco jalapeño (green) sauce

2 cups crushed tortilla chips

1 teaspoon cumin

1 teaspoon coriander

Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, and coriander to a mixing bowl. I usually stick the red peppers and onion in my food processer and pulse a few times, to achieve a smoother, less chunky bean cake.  Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Spray a large skillet with olive oil spray and sauté bean cakes over medium-high heat, turning when they are golden brown. 

Happy yummy eats-
Dawn 

Tangy Chickpea Salad

(adapted from The Joy of Clean Eating recipe)

1 can (15 oz) no salt added chickpeas (also known as garbanzo beans), drained & rinsed
3/4 c. shelled edamame (frozen works well, simply thaw beforehand)
1/4 c. red bell pepper, finely chopped
1/4 c. green pepper, finely chopped
1/3 c. carrot, finely chopped
1/3 c. organic dried cherries
1/4 c. balsamic vinegar
1/2 t. sea salt
1-2 cloves garlic, minced
1/2 t. cumin
1 t. italian seasoning
1/4 t. rosemary
black pepper to taste

In a small bowl, mix together vinegar, sea salt, garlic, cumin, italian seasoning, rosemary, and black pepper.  (I do not use rosemary when i make mine, and it is still yummy).  Stir the dressing well and set aside.  In a medium bowl mix together chickpeas, edamame, peppers, carrots and cherries.  Toss with dressing and stir evenly to coat.  Refrigerate salad for 1 hour before serving to let flavors meld.  I like to double this recipe, so I have enough to use for a few lunches through the week, and as a side or main dish at dinner. 

Roasted Red Pepper, Cilantro, and Spinach Sandwich

(from Prevent and Reverse Heart Disease, by Caldwell B. Esselstyn, Jr., M.D.)

2 slices Ezekiel bread (or similar whole grain bread)
Hummus
Cilantro, chopped
Roasted red peppers
Spinach

Toast 2 slices of Ezekiel bread, and spread each with lots of hummus.  On bottom slice, top hummus with chopped cilantro.  Arrange roasted red peppers on top of cilantro.  Press a handful of spinach on top of peppers.  Add top slice of toasted bread, press down, and slice. 

Other great combinations to make this sandwich with are:

• hummus, green onions, sliced tomatoes, and arugula
• hummus, cucumber slices, chopped cilantro or parsley, roasted red peppers
• hummus, green onions, cucumber slices, chopped cilantro, sprinkle of paprika
• hummus, grilled portobello mushroom, chopped cilantro, roasted red peppers, spinach

Ann's Panini with Hummus, Mushrooms, and Spinach

I am not a huge mushroom fan, in that I don't enjoy them by themselves, but I am okay with them as part of a recipe.  This is a delicious sandwich and quick, simple lunch idea. 

Ann's Panini with Hummus, Mushrooms, and Spinach
(from The Engine 2 Diet book, serves 2)
8 oz. mushrooms, sliced
Tamari or Bragg Liquid Aminos (found at Whole Foods) to taste
4 slices Ezekiel bread
Hummus
4 green onions, chopped
1/2 c. chopped cilantro
3 handfuls baby spinach

Saute mushrooms in a splash of water or veggie broth, on medium heat in a nonstick skillet for about 5 minutes or until soft.  Season lightly with tamari or Bragg's.  Spread all 4 bread slices thickly with hummus.  Sprinkle two pieces of the bread with green onions and cilantro and reserve the other two pieces as sandwich tops.  Using a slotted spoon to allow any liquid to drain away from the mushrooms, place them on top of the green onions.  Put a handful of spinach on top of the mushrooms.  Top the two sandwiches with the reserved pieces of bread, and press to seal.

Carefully place the sandwiches in a nonstick skillet.  Place a heavy casserole dish on top of the sandwiches to flatten them.  Cook the weighted sandwiches on one side over medium heat for about 5 minutes, taking care not to let them burn.  Flip sandwiches and cook the other side in the same way.  When done, paninis will be quite thin and browned on both sides.  Serves 2.

Berry Oil-Free Dressing

I love homemade dressings!  They are so much yummier than their store bought counterparts, and without all the yucky ingredients.  My kids totally dig my homemade dressings and that makes this momma happy!  This is one of their favorites and is especially great for fruity salads.

Berry Oil-Free Dressing

(serves 1-2, depending on how much dressing you like on your salad)

1 T. store bought fruit preserves (make sure ingredients are clean and no added sugars)

1 T. honey

1 T. balsamic vinegar

1 T. lemon juice

Whisk all ingredients in a small bowl.  Some of our favorite flavors to use are Boysenberry, Apricot, and Raspberry.  You can also play with the vinegars.  Swap out balsamic with red wine or apple cider vinegar.  I also like to vary the lemon juice with lime juice or pure orange juice.  Yummy over a spinach salad for lunch!

Eat something green today!

Dawn

Fruity Coconut Quinoa Salad



LeAnne and I spent the evening at Whole Foods with some of our fellow P.O.W.E.R. girls, who are participating in the 28 day Engine 2 Challenge, based on The Engine 2 Diet (always feel the need to say NOT a diet, a healthy lifestyle change!) by Rip Esselstyn.  Phenomenal book we highly recommend, by the way, not just for its nutritional information, but for all of the delicious plant-strong recipes!  A review of that coming at a later time.  For dinner at Whole Foods, we had a yummy, cold Quinoa salad that inspired me to have some fun in the kitchen this morning. 

If you are unfamiliar with Quinoa, let me introduce you to this super food.  Quinoa (pronounced KEEN-WAH), is most commonly considered a grain, and also happens to be a Complete Protein source.  (Side note:  Did you know you do not have to eat meat to receive all the protein your body needs!)  It cooks up like rice and has a slightly crunchy texture and nutty flavor. 

Fruity Coconut Quinoa Salad

1 c. quinoa

1.5 c. water

1/4 c. pure orange juice (NOT from concentrate, make sure oranges are the only ingredient)

1/4 c. unsweetened coconut milk

3/4 c. golden raisins

1/2 c. organic unsweetened coconut

1/2 c. chopped walnuts

1 large golden delicious apple, diced and mixed with a splash of lemon juice

"Dressing"

1 T. lemon juice

1 T. orange juice

2 T. honey

Put raisins in a small bowl and cover with very hot tap water.  Allow this to sit while the quinoa is cooking, to plump and soften the raisins.  Place quinoa, water, 1/4 cup orange juice, and coconut milk in saucepan and bring to a boil.  Reduce to a simmer, cover, and cook until all liquid is absorbed, for about 10 to 15 minutes.  When done, the quinoa will appear soft and translucent, and the germ ring will be visible along the outside edge of the grain.  If there is any remaining liquid when the quinoa is done, pour quinoa into a mesh strainer to drain.  Pour quinoa into a large mixing bowl, drain raisins and add to quinoa.  Stir and place in fridge until quinoa is cooled off.  Remove from fridge and add coconut, walnuts, and diced apple.  Toss gently to combine.  Prepare "dressing" in a small bowl with fork or whisk.  Pour over quinoa, stir and serve.  Store leftovers in refrigerator.

Happy green eats-

Dawn

Lentil Salad

2 cups dry lentils (green or brown hold their shape best)
1 red pepper, diced
1 yellow pepper, diced
2 cucumbers, peeled, seeds removed, diced
handful of fresh Basil, chopped
1/4 c. apple cider vinegar
1 t. honey
1/2 t. dried ground mustard
2 garlic cloves, minced
Sea salt, ground pepper to taste

Boil lentils in a pot covered with water until tender, 20-30 minutes.  Drain and rinse with cool water.  Add vegetables and Basil to lentils.  Mix dressing in separate bowl, pour over lentil salad, and stir gently.  I like to chill for at least 30 minutes to let flavors blend.  Can be served as a side or is great as a main dish!