Archive for October, 2010

Roasted Pumpkin Seeds

Oct 11 2010 by | Comments (3)
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October is a very festive month for my family.  Not only is Halloween my favorite holiday but both of my kids celebrate their birthdays this month!  Each year we take the kids to a local pumpkin farm where we have a day of outdoor play and pumpkin picking.  Then we bring our pumpkins home and its on to the best part – pumpkin carving which equals PUMPKIN SEEDS!!!  Here is a simple and easy recipe for making your own homemade roasted pumpkin seeds.

~Sarah

Ingredients:

  • Pumpkins
  • Sea Salt

Preparation:

  1. Start by cutting out the top of the pumpkin. Make sure to place the knife at a 45 degree angle so the lid will have a place to rest when you replace it. If you cut straight down, the lid will fall through.

    Picking out the pumpkin seeds

  2. Next you want to get the seeds out of the pumpkin.  You can either scoop out all of the insides and pick the seeds out that way or if you have little helpers like myself then of course you will want to stick your hands in the pumpkin and take out handfuls of seeds as you go!
  3. Once you have all the seeds out you can start preparing your pumpkin for carving.  I’m no expert on carving so click here for a great site with info on how to carve your pumpkin.

    Washing the seeds

  4. Now that you have all the pumpkin seeds removed you will need to clean your pumpkin seeds to remove any debris left on them.  Place your pumpkin seeds in a colander and wash thoroughly under running water.
  5. Spread your seeds out on some paper towels to dry for about 30 minutes.
  6. Preheat your oven to 275 degrees.

    Seeds on baking sheet ready for the oven

  7. Spread a thin layer of pumpkin seeds on a baking sheet – I line my baking sheet with non stick foil for easy clean up.
  8. Sprinkle some sea salt on the seeds and pop in the oven for about 30 minutes or so.  I usually take the seeds out half way through and mix them around a little.

    Roasted Pumpkin Seeds

  9. You’ll want the seeds to be nice and roasted.  They should be a beautiful golden brown color.  Let cool for about a minute and then enjoy!

Nutritional Info:

Nutrients per 1/2 cup serving:  Calories: 142, Cal. from Fat: 52, Total Fat: 6g, Sat. Fat: 1g, Carbs: 17g, Fiber: 0g, Sugars: 0g, Protein: 6g, Sodium: 184mg, Chol: 0mg

Notes:

If you want to spice things up a little try adding some different flavors to your pumpkin seeds with the following variations (add these ingredients to 2 cups of pumpkin seeds):

  • Savory: 1-2 tbsp olive oil or Garlic Gold Oil, 1/2 tsp garlic salt and 2 tsp Worcestershire sauce
  • Lemony: 1-2 tbsp olive oil and 1 tsp lemon pepper
  • Halloweeny: 1-2 tbsp olive oil, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp sea salt,  and 1/2 tsp ground allspice
  • Spicy: 1-2 tbsp olive oil, 1 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp sea salt and 1/2 tsp pepper

Please join us on Facebook by posting your carved pumpkins on our FB page!  Happy Halloween!

Trick or Treat!

Roasted Asparagus

Oct 08 2010 by | Comments (0)
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If there was a fan club for asparagus, I would probably be president.  I LOVE this delicious green veggie.  I will throw asparagus in just about any meal I can, but one of my favorite ways of eating it is roasted!  It is so simple and easy to make.  Oh and you can use this recipe on either green or white asparagus – I’m just partial to green cause it’s my favorite color!

~Sarah

Ingredients:

  • 20 stalks of asparagus
  • 1 tbsp olive oil or Garlic Gold Oil
  • 1/2 tbsp garlic salt or your favorite herbs and spices

Preparation:

  1. Preheat oven to 450 degrees.
  2. Rinse asparagus well, the tips often contain sand like particles and need to be rinsed thoroughly.

    Snapping off bottoms

  3. Pat asparagus dry and holding a stalk towards the middle, use your other hand to bend the bottom in order to gently snap the bottom off.  The bottoms contain the woody end that you don’t want.

    Asparagus in plastic bag with seasoning

  4. Place asparagus in a plastic bag and add olive oil and garlic salt.  Shake well until evenly coated.

    Place asparagus on baking sheet in a straight line

  5. Place asparagus on a baking sheet with no overlapping pieces.  I like to line my baking sheet with nonstick foil for a super easy clean up!
  6. Place in oven for about 7-10 minutes.  ENJOY!

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 54, Cal. from Fat: 36, Total Fat: 4g, Sat. Fat: .5g, Carbs: 0g, Fiber: .5g, Sugars: 0g, Protein: 0g, Sodium: 165mg, Chol: 0mg

Notes:

You can also add some balsamic vinegar for added flavor!  Feel free to use your favorite spices in place of or in addition to the garlic salt.

So you’ve read some books, maybe browsed a few magazines and googled a few topics and you’re ready to make a lifestyle change. But now WHAT?! How do you start? Where do you begin? Hopefully this will help you out!

One Step At A Time Approach

Not quite ready to jump in with both feet?  Not to worry, taking it nice and slow is a great way to gently transition into your new lifestyle.  (If you are looking for a more direct approach check it out here.)

Let’s start with what is often the hardest part of healthy diet – beverages.  “Hi, my name is Sarah and I am addicted to Diet Coke”  That was me before I changed my eating habits.  Most of my daily meals consisted of just diet coke!  I was pretty much excited about every part of eating healthy, except parting ways with my beloved beverage.  For myself, I had to go cold turkey – I knew with even one sip I wouldn’t be able to resist drinking the whole can and the others in the fridge that were calling my name.  But if going cold turkey from your favorite beverage won’t work for you then start by eliminating HALF of what you currently drink and replacing it with water (feel free to flavor your water with lemon, lime, orange or cucumbers).  Each week you should be eliminating more and more of the beverage until you have completely switched to water.  This process tends to go faster than you would believe.  Even diet soda starts to taste sickly sweet once you’ve awakened your taste buds to healthy wholesome food.  If you can give up your vice sooner rather then later then you are doing great!

Dinner - One of the first things I tell people that are just starting out is to look through some magazines, books and online blogs to find dinner recipes that look yummy and inspire you.  Grab a couple of your favorites and try working 1 or 2 into your nightly routine.  Not too hard huh?  Now add a couple more.  Keep adding until each of your nightly meals are healthy, naked eating meal.  Some of our favorite dinners are Quinoa Pizza Bake, Mexi-Cali PastaCrispy Taco Salad, Cheesy Pizza DonutsSweet Potato Quinoa Burgers and Enchiladas with Homemade Sauce.

Once you have dinners mastered it’s time to move on to your other meals.  Let’s take a look at breakfast, lunch and snacks!

Breakfast - Start with the basics – cereal (or oatmeal, like Slow Cooker Steel Cut Oats) with fruit and non dairy milk (for a list of healthy cereals check out Building a Healthy Pantry).  A fruit smoothie, a slice of whole wheat toast with a nut butter spread or even some Banana Pancakes are a tasty way to start the day.  For an on the go breakfast try our NO BAKE Blueberry Granola Bars.  Keep it simple and quick in the beginning so you don’t get overwhelmed.

Lunch - If you’re a veggie lover then stock up on your favorites!  A fresh veggie salad is an excellent lunch choice.  Sprinkle with some extra virgin olive oil and balsamic vinegar or try our favorite Creamy Vinaigrette Dressing for the perfect salad topping.  If you’re not big on salads then try some of our other lunchtime favorites - Spicy Peanut PastaCheesy Pizza DonutsCreamy Potato Onion SoupCrunchy Burger Patties or Gluten and Grain Free Pizza.  Something as simple as peanut (or almond) butter and jelly on whole wheat bread works great too.  I’ll often make a large batch of Pasta Salad with Vinaigrette Dressing and separate it into single serve containers that I can grab each day for lunch.  Leftovers from dinner also make great lunches!

Snacks - Again, stick to the basics at first and then branch out.  Grab some of your favorite nuts and seeds - almonds, walnuts, pecans, sunflower and pumpkin seeds.  Measure out a single serving of each and toss them in some snack bags for easy grab and go servings.  Pair your nuts and seeds with some carrots, broccoli, cauliflower or celery – our California Dip is perfect for dunking your veggies in.  Apples, bananas and grapes are easy fruits to have for snacks or try some Crispy Sesame Green Bean FriesPizza Baked Chickpeas or Fruit Salsa with Cinnamon Sugar Tortilla Chips.

Extras - Often times when people start out on a healthy lifestyle change they stock up on protein powders, supplements and other ‘healthy’ essentials.  While protein powder and supplements are perfectly fine it’s best to ease your way into them before shelling out a lot of money for items you might not like or need.

If you’re worry about getting enough vitamins and minerals each day taking a multivitamin can help put your mind at ease.  Although it’s best to get your daily requirement through healthy foods (and entirely possible as well), we know that not everyone can eat a varied diet and sometimes a vitamin is necessary.  We recommend checking out Deva Multivitamin One A Day.  This vitamin is ideal for those on a vegan or vegetarian diet.  For those that are on a vegan diet please make sure you are  getting adequate amounts of B12 and vitamin D.  The daily multivitamin mentioned above will fulfill your daily requirement or you can take separate supplements to get the recommended amount.

For all the other ‘extras’ that you might need check out Building A Healthy Pantry.  There you can find recommendations for flour, canned goods, oils, etc that are good to have on hand when preparing healthy meals.

And don’t forget the WATER!  When you’re starting out, drinking water will really help to flush your system and keep you hydrated.  Herbal teas or sparkling mineral water are also excellent beverage choices.  Organic coffee sweetened with a healthy sweetener or Homemade Coffee Creamer is perfectly fine on a limited basis.

The Basics:

Now that you’ve stocked up on good, wholesome healthy food it’s time to figure out how it all works together to help you.  Your goal should be 3-4 sensible sized meals daily.  Each meal should be based around non starchy vegetables such as lettuce, greens, carrots, tomatoes, broccoli, cabbage, etc. Include a serving of whole grains or starchy vegetables, a serving of fruit and a serving of legumes, nuts or seeds.  You should feel satisfied after each meal, not stuffed.  By the time your next meal comes around you should be hungry.  If not, decrease your portion size next time.

Naked eating is a lifestyle change and it takes time to get used to this new way of life.  The more you eat naked, the easier it becomes.  This is why for the first week or so I recommend writing down your daily meals so that you can easily pull out the necessary items at the appropriate times.  Take a few minutes the night before and jot down what you will be having for breakfast and lunch.  If you are away from the house during these times you will want to pack your meals so that you’ll have everything with you.

Exercise:

If you currently have an exercise program that you follow then you are already a step ahead!  Keep up the good work!

If you haven’t yet added in an exercise routine, now is a great time to start.  For most people walking is a great way to start incorporating exercise into your daily routine.  Invest in a good pair of walking shoes and head outside (or inside if you have access to a treadmill).  Start with walking half a mile and gradually increase your pace and distance as you gain muscle and energy.  Once you’ve gotten a steady exercise routine worked into your daily lifestyle you can branch out by adding weights, cardio classes and sports activities!

Cheat Meal:

Some people will do a cheat meal once a week or once a month.  This is completely up to you.  For me personally if I’m craving something that isn’t healthy I try to find a way to make a tasty, healthy version.

YOU CAN DO IT:

Remember that naked eating isn’t a diet – don’t worry if you miss a meal, eat a candy bar or slip up.  Put the past behind you and start again – RIGHT AWAY, no need to wait for tomorrow.  As you become more comfortable reading labels and making meals you’ll notice how quick meal preparation becomes. You do have to put some time and enegry into getting started, but soon you’ll be so accustomed to your new lifestyle that you’ll wonder how you lived any other way!

As ALWAYS check with your doctor before starting any exercise or nutrition program!

Are there any tips or tricks that you learned along that way that helped you when starting out?  Please share them with us and help out others that are just starting on this awesome adventure and lifestyle!

Comments (6)

So you’ve read some books, maybe browsed a few magazines and googled a few topics and you’re ready to make a lifestyle change. But now WHAT?! How do you start? Where do you begin? Hopefully this will help you out!

Positive Changes Start Now Approach

Grab a trash bag because your first step involves some cleaning!  It’s time to toss out all the processed, chemically enhanced food that is in the house.  This is also your first step in reading labels.  Look through all your food items carefully.  Read the labels and check out the ingredients.  Healthy items stay, the rest gets tossed.  (If you are looking for a slower approach check it out here)

Dinner - Now that you have a clean slate it’s time to fill your house with some nutritious and healthy food.  If you’re not a planner then start small and try to come up with at least a weeks worth of dinners – breakfast, lunches and snacks are the easiest but dinner usually requires some prepping.  If you are a planner then you are going to like this!  Browse through some magazines or check out some blogs and take note of the recipes that look interesting to you.  Make a list of the ingredients needed for your nightly dinners (Sweet Potato Quinoa BurgersItalian Style Lentil LoafCreamy Garlic Pasta with Broccoli and Crispy Fried Rice are some good places to start) - this is the start of your grocery list.  Now let’s add some of the other items you will need.

Breakfast - Start with the basics – cereal (or oatmeal, like Slow Cooker Steel Cut Oats) with fruit and non dairy milk (for a list of healthy cereals check out Building a Healthy Pantry).  A fruit smoothie, a slice of whole wheat toast with a nut butter spread or even some Banana Pancakes are a tasty way to start the day.  Keep it simple and quick in the beginning so you don’t get overwhelmed.

Lunch - If you’re a veggie lover then stock up on your favorites!  A fresh veggie salad is an excellent lunch choice.  Sprinkle with some extra virgin olive oil and balsamic vinegar or try our favorite Creamy Vinaigrette Dressing for the perfect salad topping.  If you’re not big on salads then try some of our other lunchtime favorites - Spicy Peanut PastaCheesy Pizza DonutsCreamy Potato Onion SoupCrunchy Burger Patties or Gluten and Grain Free Pizza.

Snacks - Again, stick to the basics at first and then branch out.  Grab some of your favorite nuts and seeds - almonds, walnuts, pecans, sunflower and pumpkin seeds.  Measure out a single serving of each and toss them in some snack bags for easy grab and go servings.  Pair your nuts and seeds with some carrots, broccoli, cauliflower or celery – our California Dip is perfect for dunking your veggies in.  Apples, bananas and grapes are easy fruits to have for snacks or try some Crispy Sesame Green Bean FriesPizza Baked Chickpeas or Blueberry Granola Bars.

Extras - Often times when people start out on a healthy lifestyle change they stock up on protein powders, supplements and other ‘healthy’ essentials.  While protein powder and supplements are perfectly fine it’s best to ease your way into them before shelling out a lot of money for items you might not like or need.

If you’re worry about getting enough vitamins and minerals each day taking a multivitamin can help put your mind at ease.  Although it’s best to get your daily requirement through healthy foods (and entirely possible as well), we know that not everyone can eat a varied diet and sometimes a vitamin is necessary.  We recommend checking out Deva Multivitamin One A Day.  This vitamin is ideal for those on a vegan or vegetarian diet.  For those that are on a vegan diet please make sure you are  getting adequate amounts of B12 and vitamin D.  The daily multivitamin mentioned above will fulfill your daily requirement or you can take separate supplements to get the recommended amount.

For all the other ‘extras’ that you might need check out Building A Healthy Pantry.  There you can find recommendations for flour, canned goods, oils, etc that are good to have on hand when preparing healthy meals.

And don’t forget the WATER!  When you’re starting out, drinking water will really help to flush your system and keep you hydrated.  Herbal teas or sparkling mineral water are also excellent beverage choices.  Organic coffee sweetened with a healthy sweetener or Homemade Coffee Creamer is perfectly fine on a limited basis.

The Basics:

Now that you’ve stocked up on good, wholesome healthy food it’s time to figure out how it all works together to help you.  Your goal should be 3-4 sensible sized meals daily.  Each meal should be based around non starchy vegetables such as lettuce, greens, carrots, tomatoes, broccoli, cabbage, etc. Include a serving of whole grains or starchy vegetables, a serving of fruit and a serving of legumes, nuts or seeds.  You should feel satisfied after each meal, not stuffed.  By the time your next meal comes around you should be hungry.  If not, decrease your portion size next time.

Naked eating is a lifestyle change and it takes time to get used to this new way of life.  The more you eat naked, the easier it becomes.  This is why for the first week or so I recommend writing down your daily meals so that you can easily pull out the necessary items at the appropriate times.  Take a few minutes the night before and jot down what you will be having for breakfast and lunch.  If you are away from the house during these times you will want to pack your meals so that you’ll have everything with you.

Exercise:

If you currently have an exercise program that you follow then you are already a step ahead!  Keep up the good work!

If you haven’t yet added in an exercise routine, now is a great time to start.  For most people walking is a great way to start incorporating exercise into your daily routine.  Invest in a good pair of walking shoes and head outside (or inside if you have access to a treadmill).  Start with walking half a mile and gradually increase your pace and distance as you gain muscle and energy.  Once you’ve gotten a steady exercise routine worked into your daily lifestyle you can branch out by adding weights, cardio classes and sports activities!

Cheat Meal:

Some people will do a cheat meal once a week or once a month.  This is completely up to you.  For me personally if I’m craving something that isn’t healthy I try to find a way to make a tasty, healthy version.

YOU CAN DO IT:

Remember that naked eating isn’t a diet – don’t worry if you miss a meal, eat a candy bar or slip up.  Put the past behind you and start again – RIGHT AWAY, no need to wait for tomorrow.  As you become more comfortable reading labels and making meals you’ll notice how quick meal preparation becomes. You do have to put some time and enegry into getting started, but soon you’ll be so accustomed to your new lifestyle that you’ll wonder how you lived any other way!

As ALWAYS check with your doctor before starting any exercise or nutrition program!

Are there any tips or tricks that you learned along that way that helped you when starting out?  Please share them with us and help out others that are just starting on this awesome adventure and lifestyle!


Comments (3)

Walnut Pate'

Oct 06 2010 by | Comments (0)
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This pate’ is great on crackers, spooned in celery, mushroom caps or endive, or in tomato stacks (recipe in notes).  It’s a great appetizer, snack or light lunch.  The walnuts require soaking before preparing the pate’ so plan ahead.  Soaking is easy, just place the nuts in a mason jar, fill with cool water and screw on the lid.  Soak for 4-6 hours.  1 cup of walnuts will yield 1 1/4 cups soaked.

Kristy

Recipe adapted from ”Raw Food Made Easy” by Jennifer Cornbleet

Ingredients:

  • 1 cup soaked raw walnuts
  • 1 tbsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 1 tsp tamari
  • 1/4 tsp garlic powder
  • dash sea salt
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced onion

Preparation:

  1. Place the walnuts, lemon juice, olive oil, tamari, garlic powder and salt in a food processor and process into a paste.
  2. Stop occasionally to scrape down the sides of the bowl with a spatula.
  3. Transfer to a small mixing bowl. Stir in the parsley and onion and mix well.
  4. Stored in a sealed container in the refrigerator, Walnut Pate’ will keep for 5 days.
  5. For Curried Walnut Pate’ add 1/4 teaspoon curry powder.

Nutritional Info:

Makes 16 servings.

Each serving is 2 tablespoons.

Nutrients per serving:  Calories: 98, Cal. from Fat:  82, Total Fat: 9.5g, Sat. Fat: 1g, Carbs: 2g, Fiber: 1g, Sugars: .5g, Protein: 2g, Sodium: 42mg, Chol: 0mg

Notes:

To make Tomato Stacks:

Place one slice of a large ripe tomato on a plate and spread 2 tablespoons of the pate’ over it. Top with alfalfa sprouts and sliced black olives and then top with another slice of the tomato. Cut into quarters and enjoy.

Classic Comfort Meatloaf

Oct 04 2010 by | Comments (3)
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Growing up I hated meatloaf night – sorry Mom!  But I was put to the challenge when my husband said he had never had meatloaf (he’s from South Africa and it’s not a staple food there!) and never had seen any that looked good.  Surely if I used healthy wholesome ingredients I could come up with a tasty meatloaf that we would both like!  Mission accomplished!  My husband couldn’t believe how delicious this was and my kids ate it up faster than you can imagine!

~Sarah

Ingredients:

  • 1 1/2 cups thinly sliced sweet onions
  • 3 cloves garlic, minced
  • 1 lb ground chicken breast (you can also use lean ground turkey breast or extra lean ground beef)
  • 3/4 cup old fashioned oats
  • 1 large egg
  • 3/4 cup Ketchup
  • 2 tsp worcestershire sauce
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 tbsp ground flaxseed
  • olive oil spray

Preparation:

  1. Preheat oven to 350 degrees.
  2. Heat a small skillet over medium-high heat and lightly mist with olive oil spray.  Add onions and garlic and cook for 5-10 minutes or until onions turn golden brown.

    Combine ingredients in a large bowl

  3. Transfer onions and garlic to a large bowl and add chicken, oats, egg, 1/2 cup ketchup, worcestershire sauce, sea salt, pepper and flaxseed.  Mix well.

    Place mixture in a 8×4 loaf pan

  4. Press into an 8×4 inch loaf pan.  Cover the top with remaining ketchup.

    Topped with remaining ketchup

  5. Bake for 1 hour or until no longer pink in the middle.  Let stand at room temperature for about 5 minutes before serving.

Nutritional Info:

Makes 8 servings.

Serving size 1 slice.

Nutrients per serving:  Calories: 122, Cal. from Fat: 28, Total Fat: 3g, Sat. Fat: .5g, Carbs: 16g, Fiber: 2g, Sugars: 6g, Protein: 6.5g, Sodium: 300mg, Chol: 38mg

Notes:

If you want a ‘smoother’ meatloaf make sure to finely chop your onions.  We liked it kind of chunky so I kept the onions fairly large.  Probably our most favorite part of this recipe is that IF there are any leftovers they are SUPER yummy as a sandwich the next day.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

For a gluten free meatloaf make sure to use gluten free old fashioned oats and a gluten free worcestershire sauce.

Looking for a way to sneak some veggies into your meal.  Try adding a cup of finely shredded zucchini to the meatloaf.  No one will suspect a thing!

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Ultimate BBQ Beef Sandwich

Oct 03 2010 by | Comments (0)
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I have never been a meat lover.  My favorite food has been salad for as long as I can remember.  Seriously, I would eat it for breakfast, lunch and dinner if I could.  I can’t remember the last time I’ve even had meat until this week.  By the time I finished making this BBQ sandwich there was little I could do to say no to this meal.  It’s delicious, tangy, and oozing with flavor!  Not only do you get all this flavor in one meal you also get niacin, vitamin b12, manganese, selenium and dietary fiber.  Plus you’ve done away with the artery clogging saturated fat in most BBQ sandwiches.  Truly a win/win!

~Sarah

Ingredients:

  • 2 tbsp whole wheat flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 lb top round roast or steak, extra lean, cut into 3/4 inch cubes
  • 3/4 cup low sodium beef broth
  • 2 tbsp liquid smoke (optional)
  • 1/2 – 1 cup BBQ Sauce (amount will depend on how saucy you like your beef)
  • 1 medium sweet onion cut into strips
  • 4 whole grain or sprouted wheat hamburger buns, toasted
  • olive oil spray

Preparation:

  1. Start by trimming off any fat from your steak and then cut into 3/4 inch cubes.  (You don’t need to worry about making them pretty or exact.)

    Cut beef into cubes

  2. In a medium plastic bag, combine flour, garlic powder and onion powder.  Add beef and shake until the beef is evenly coated.

    Add beef and flour mixture to bag and shake to coat

  3. Refrigerate beef for at least 15 minutes.
  4. Preheat a medium, nonstick skillet over medium-high heat.  When it’s hot, lightly mist pan with spray, then add beef.

    Add beef to preheated skillet

  5. Brown beef on all sides, about 1 minute per side, then reduce heat to medium.
  6. Add broth and liquid smoke (if using).  When liquid comes to a boil (this will only take a few seconds), reduce heat to low (the liquid should still be boiling – you will want to keep an eye on this so that you can adjust the heat as need.  You don’t want to overcook and burn the meat but you don’t want the heat down so low that it doesn’t reduce the liquid to a thick sauce like texture).

    Beef with broth added

  7. Cover and cook beef, stirring occasionally, for 1 to 1 1/2 hours or until it’s tender. (The pieces should easily fall apart when mashed with a fork.)

    Beef after 1 to 1 1/2 hours cooking

  8. Using a fork, separate the pieces so the beef is somewhat shredded, then mix in the BBQ sauce.

    Beef after shredding it

  9. During the last 5 minutes or so of cooking the beef, lightly mist a small, nonstick frying pan with spray and place it over medium heat.
  10. Add onion strips and cook until tender and caramelized, about 5 minutes.
  11. Pile about 1/4 of beef mixture onto each bun and top with 1/4 of onion strips.  Serve and ENJOY!

Nutritional Info:

Makes 4 servings.

Serving size 1 beef sandwich.

Nutrients per serving:  Calories: 266, Total Fat: 6g, Sat. Fat: 2g, Carbs: 31g, Fiber: 4g, Sugars: 6g, Protein: 29g, Sodium: 585mg, Chol: 50mg

Notes:

Store leftovers in an airtight container in the fridge for up to 3 days.  The beef mixture can also be place in a freezer proof container and stored in the freezer for up to 6 months.

Categories : Dinner, Recipes
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Homemade Hamburger Buns

Oct 03 2010 by | Comments (2)
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Hamburger buns are the vessels that transport the delicious burger to your mouth and it’s time they got a little attention.  Finding healthy hamburger buns are hard enough but those that I’ve tried are dry and hard.  Not exactly the type of thing I want to eat.  While making your own hamburger buns does take time, it mostly takes patience.  The upside though is that you can double the recipe and make enough buns to freeze for later on!

~Sarah

Ingredients:

  • 1 1/2  cups whole wheat flour
  • 1 1/2 cups spelt flour
  • 2 tbsp vital wheat gluten, optional (if you don’t have this you can omit it  but it gives the bread a great texture and a better rise so use it if you have it)
  • 1 1/2 tsp active dry yeast
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups warm water
  • 2 tsp coconut nectar
  • 3 tbsp olive oil, divided
  • sesame or poppy seeds (optional)

Preparation:

  1. Mix the coconut nectar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth, indicating the yeast is alive and well.
  2. Sift the flours and baking soda into the yeast mixture. Knead by hand or on low speed in a stand mixer for about 3 minutes.
  3. As you are kneading slowly add in 1 cup of water until you have a dough that’s smooth but slightly sticky (if you left out the gluten, knead at least 2 more minutes).
  4. Add 2 1/2 tbsp oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
  5. In a large bowl add the remaining 1/2 tbsp oil and gently coat the bowl.
  6. Add the dough to the bowl and cover with a damp kitchen towel.  Set aside for 2 hours until the dough has risen.
  7. Lightly spray a baking sheet with olive oil and dust with flour, set aside.
  8. Punch down the dough, divide into 6 balls and shape until round and smooth.
  9. Place each dough ball onto your baking sheet at least a couple of inches apart. Flatten the tops slightly and let the buns rise for an hour.
  10. Preheat the oven to 375 degrees. Place the buns in the oven and bake 25 minutes.
  11. If desired, brush the tops with a little oil and sprinkle some sesame seeds or poppy seeds on the top.
  12. Remove to a rack and allow the buns to cool before using.

Nutritional Info:

Makes 6 hamburger buns.

Serving size 1 hamburger bun.

Nutrients per serving:  Calories: 127, Cal. from Fat: 14.5, Total Fat: 1.5g, Sat. Fat: 0g, Carbs: 25g, Fiber: 4g, Sugars: 1.5g, Protein: 4.5g, Sodium: 42mg, Chol: 0mg

Notes:

Leftover buns can be cut in half and placed in freezer safe bags and tossed in the freezer.  It’s important to cut them BEFORE freezing that way when you need them all you have to do is take them out of the freezer and place the 2 halves in a toaster or toaster oven and heat up!  No need to thaw!

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One Pot Miso Soup

Oct 01 2010 by | Comments (0)
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The past couple of weeks we (my family) have all been participating in the “share and share alike” maxim by passing along a nasty little cold germ to one another. I was the latest victim. I was in need of some chicken soup but being vegan I needed another option. A nice nourishing miso soup would do the trick. This is a basic recipe for miso soup. It can be changed to suit your taste by adding whatever vegetables you like, cubed tofu or serving over rice, udon or soba noodles. I have found that the best miso paste is in the refrigerated section. There are 3 major kinds of miso, Shiromiso or white miso, Akamiso or red miso and Awasemiso or blended miso. Generally the lighter the color the sweeter and milder it is. Be sure to get a product that is organic or says yuuki to be sure the soy beans are non-GMO. One IMPORTANT tip, do not boil the miso in with the soup. The beneficial enzymes present need warmth to activate, but boiling them will destroy their benefits, leaving you only with the flavor.

Kristy

Ingredients:

  • 1 onion, diced
  • 2 carrots, diced
  • 1-2 stalks celery, diced
  • 4 cups low sodium vegetable broth
  • 4 tbsp fermented organic miso (more or less to your taste)
  • 2 tbsp Wakame flakes, rinsed, soaked and drained (optional)
  • 1 block medium-firm tofu, diced (optional)
  • 1/2 cup mushrooms, sliced (optional)
  • 1 potato, cubed (optional)
  • 1/2 snow peas (optional)
  • 1/2 shredded cabbage (optional)
  • 1/4 cup daikon, thinly sliced in matchsticks (optional)

Preparation:

  1. In a stock pot or dutch oven saute onion, carrots and celery until they begin to turn translucent, then add any additional prepared vegetables, saute until tender.
  2. Add broth, wakame and tofu, cover and simmer for 5-10 minutes.
  3. After the heat is turned off add miso and stir to dissolve.
  4. Garnish with thinly sliced green onion, grated carrot or minced fresh ginger.

Nutritional Info:

Makes approximately 6 cups.

Serving size 1 cup.

Nutrients per serving:  Calories: 39, Cal. from Fat: 3, Total Fat: 0g, Sat. Fat: 0g, Carbs: 7g, Fiber: 1.5g, Sugars: 2g, Protein: 1g, Sodium: 280mg, Chol: 0mg

Notes:

Soy is NOT the health food you may think it is…unless it’s fermented and non-GMO (not genetically modified).  When purchasing your miso be sure to buy fermented and organic varieties.   Miso will reduce risks of cancer including breast cancer, prostate cancer, lung cancer and colon cancer.  It helps to strengthen the immune system and works to combat viral infections.  It prevents aging, helps maintain nutritional balance and reduces menopausal systems.  (Hiro Watanabe, PhD The Magic of Miso)