During this weeks visit to the grocery store I discovered Blood Oranges. Having never tried blood oranges, I bagged up five of them thinking that might make for great smoothie ingredients. Unlike other citrus fruits, blood oranges contain anthocyanins (super antioxidant), the same red flavonoid pigments that give blueberries their intense color and powerful health benefit. Score! So this afternoons snack turned out to be a Blood Orange-Pineapple Smoothies for all. The kids LOVE it, and I like it as well but will warn, it’s SUPER SWEET! I hope you will give it a try.
Ingredients 2 Blood Oranges (peeled and pulled apart) 2 cups of chopped pineapple 1 cup water 1 cup ice
Meatless Monday…have you heard of it? Meatless Monday is a movement that was created to encourage individuals to take a look at their diet and cut out meat, one day a week. According to Meatless Monday going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save resources like fresh water and fossil fuel. If you do eat meat on other days, Meatless Monday strongly recommends grass-fed, hormone-free, locally-raised options whenever possible.
I would like to express that I have no intention of pushing any of my readers to be completely meat free, as I do have the mindset of “all things in moderation.” If you haven’t heard of this wonderful movement, I encourage you to visit their website at http://www.meatlessmonday.com.
Meatless Monday was a big motivator when I was first venturing into the “meat free” territory of cooking. It’s amazing how starting out one night a week “meat free” led to our whole week of dinners being “meat free” and now it’s just a way of life!
So, what are you having for dinner tonight? I will be cooking up my Extra Easy Spinach Lasagna! (click on the blue to be linked directly to recipe)
I decided to introduce GREEN back into our daily afternoon snack, today’s choice: ROMAINE LETTUCE. For those of you who aren’t familiar, romaine lettuce is an excellent source of vitamin A, vitamin K, folate, and vitamin C. Romaine lettuce is also a very good source of dietary fiber and 4 minerals. In order to keep the romaine from being too overbearing in taste I added an array of yummy fruit. If you are having trouble getting your kids to drink something GREEN, how about naming your drink something fun, like THE GREEN HULK. Use your creativity. You’ll be amazed at how quickly it will change your child’s perception.
Also included in today’s smoothie were my new favorite Chia Seeds. I use The Chia Co. Chia Seeds are the richest plant based source of Omega 3, dietary fiber, protein and antioxidants.
This smoothie is smooth in taste and KID FRIENDLY.
2 large leaves of organic romaine
2 ripe bananas, peeled
1 organic orange, peeled and seeded
1/2 pineapple cored (can add more pineapple to increase sweetness)
1/2 cup water
1 cup ice
1-2 tbs black chia seeds
Yum! Today I decided to try this protein packed Pear Oat smoothie. I received this recipe from a close friend and can now second that this is a great combination and nice change from a complete vegetable or fruit smoothie. Enjoy.
1 pear sliced
1/3 cup rolled oats or steel cut oats (I used steel cut oats)
1 tsp raw maple syrup
1 1/2 tsp almond or Peanut Butter (I used all natural Peanut Butter)
A sprinkle of cinnamon (optional)
Cover with unsweet vanilla almond milk, hemp milk, or rice milk
Handful of Ice
I am so excited to share this recipe that has been in my family for years, thanks to my Mom. It was traditionally cooked with chicken, but the recipe I am sharing today, is without. Omnivores, you can add 2 cups chopped cooked chicken to this recipe! I cooked this meat free version last night for my family and they LOVED it…ate the whole thing. Enjoy.
1 cup broccoli florets, chopped (fresh or you can buy 10oz frozen chopped broccoli & thaw)
1/2 cup chopped red bell pepper (this was about 1 whole red bell pepper)
1 cup (4 ounces) shredded sharp cheddar cheese
1 garlic clove, pressed
1/2 cup mayonnaise
1 teaspoon dried dill weed
1/4 teaspoon salt
2 packages (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
*2 tablespoons silvered almonds (optional)
*2 cups cooked chicken chopped (optional)
Preheat oven to 375°F. Combine broccoli, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in bowl; mix well.
Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of a rectangle baking stone. Repeat with remaining package of dough. Using a rolling pin, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. apart, 3 in. deep. (There will be 6 in. in the center for the filling.) (see pictures below)
Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Baked Tofu Parmesan is delicious and also kid friendly. We served it over penne pasta and with broccoli as a side. For you omnivores, you can coat boneless skinless chicken breast and use real parmesan. You will want to adjust your baking time for the chicken. Enjoy!
1lb Super Protein tofu or extra-frim tofu, pressed (express liquid w/ paper towels)
1 cup breadcrumbs (I use organic whole wheat bread crumbs from Trader Joe’s)
4 tbsp vegan Parmesan
2 tbsp Italian seasoning
1/4 tsp fine salt
1/2 tsp pepper
1/2 cup non-dairy milk (I use almond milk..you can use regular if you non vegan)
1 tbsp cornstarch
1 28-oz jar marinara sauce (can use less depending how saucy you like it)
Directions Preheat oven to 350F. Line a cookie sheet w/ parchment paper & set aside.
Turn tofu on its side and cut 12 evenly sized cutlets; set aside.
Combine Breadcrumbs, Parmesan, spices, salt, and pepper, then finely grind in a food processor or mortar & pestle to a fine, sand-like consistency.
Pour crumb mixture into shallow bowl.
Whisk non-dairy milk & cornstarch together, then pour into another shallow bowl.
Dip each tofu cutlet into the non-dairy milk mixture, briefly submerging it, then immediately into Breadcrumbs.
Flip the tofu over and press into the Breadcrumbs again, repeating as necessary until the cutlet is well covered.
Repeat with remaining cutlets, placing the finished product on the cookie sheet.
Spray cutlets with cooking spray and bake for 12 minutes. (I use Trader’s Olive Oil Spray)
Flip and re-spray, baking for 10 minutes more.
Arrange cutlets on a plate and cover w/ marinara and garnish with Vegan Parmesan.