Chloe's Smoothie

Once again, another smoothie. We consume a lot of them these days. Kids love them. And I love them because it is a good way for me to shove healthy things down their mouth without them knowing. Like flax seed. They would never agree to eat anything with it but I put it in their smoothies and they never know. (Go HERE to read all the wonderful benefits of Flax)

This morning, it was Chloe's choice. I usually let the kids pick what they want to have in it. Some have turned out aweful. But this morning, it was quite good. And simple. And healthy!

Strawberry Chocolate Smoothie

1 cup frozen strawberries

1 cup almond milk (or lowfat milk)

1 cup baby spinach (you dont taste it at all, dont worry)

1 Tbsp milled flax seed

lowfat chocolate syrup

(not sure how much. I just pour until I think its enough. 3 Tbsp?)

Put all in Vita-Mix (or blender) and blend until smooth. You may have to add more milk, depending how thick or thin you like it.

Perfect Roasted Chicken

I know what you are thinking. Roasted Chicken. BORING. But wait, have you ever roasted a chicken like THIS?

Becks over at DELISH showed me how to roast the perfect chicken at it was FAN-TASTIC! It is easy (my kind of cooking) and oh so divine. Just the right amount of flavor, just the right amount of juices, just wonderful.

It is a must-have with the kids. They beg for it...often.

So go ahead and try it HERE! You will thank me, and Becks, for it later....

Steak Sandwich

I could post about 100 recipes on here from The Pioneer Woman. Her food is THAT tasty. And easy...well, most of it anyways. This is a new take on the good old steak sandwich. And it is one of the first things I am going to make as soon as I get this darn gallbladder taken out!

Click HERE to enjoy!

Good Morning breakfast smoothie

I know I know. I have not been posting. With me being sick and not really being able to eat anything, the last thing I want to do is cook, let alone post about wonderfully delicious food. So, I am sorry. But, I think I have come up with a new idea here. Instead of me posting daily or every other day about food I cook, I am going to try and post links to other wonderful blogs and recipes. I find tons and tons of recipes daily, and I just do not have enough time to cook them all. So, I will share.
But for now, here is a wonderful smoothie recipe for you. I eat one of these every morning. And now, Chloe and Reid love them too!

Good Morning (or noon or night) smoothie

2 cups frozen fruit (I like to use frozen so I dont have to add ice. And any kind will do. My preference is peaches/strawberries and blueberries)

1/4 cup silken tofu

2 cups fresh baby spinach

2 T milled flax seed

2T agave nectar (or honey, or 1 pack low cal sweetener, if you are watching calories)

1 cup almond milk (more or less depending on how thick you like it)

put all ingredients in blender and blend until smooth. Enjoy!

The best creation....EVER

The Vita-Mix.

My father-in-law made THIS purchase a few months ago. I tried it and LOVED it. Well, he decided to get a different model that is digital and gave this one to me!

What does it do? EVERYTHING! I usually make my "green" smoothies in my blender which includes tofu, rice milk, spinach, pineapple, Pom juice....

But this...this does that and more.

It purees. It blends. It grinds. It juices.

But, the greatest thing about it...you can put the whole fruit or vegetable in and it pulverizes every bit of it.

Seeds skin and all.

So, if you want to make juice, you are not leaving out all the good fibers and nutrients that normal juicing leaves out.

The girls and I made horchata last night (rice milk with cinnamon and vanilla). And, we made juice with a WHOLE apple, banana, pineapple (with the core) grapes and carrots.

Oh, and it can grind wheat too.

This could not have come at a better time too, with me being on a special raw foods diet for my gall bladder. How perfect?

Hot Artichoke Dip

(still working on some pictures. I can not cook as fast as I post, I guess)

This dip is my weakness. I only make it every once in a while because I could probably eat the whole thing all myself.




2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed

Directions:
1.Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in bowl. Add Parmesan cheese and garlic; mix well and spoon into baking dish.
2.Bake 20-25 minutes or until heated through. Serve with chips, crackers, pita bread...

Fruity Oat Bars

I am always looking for healthy, yet fun, snacks for the girls for when they come home from school. They always come home "so hungry", even if they just had a snack at school. And, of course, they rush for candy or fruit snacks. Which, of course, will make them crash and burn during homework time. These bars are perfect. They give them that boost of energy they need, plus, they have the little bit of sweet that they crave, and they are good for them. Bonus...they are easy.

Ingredients:

1 cup dried apricots (or 1 cup sugar-free preserves)

1/4 cup water

2 1/3 whole wheat flour

1 cup oats

1/2 tsp salt

1 3/4 sticks unsalted butter

3/4 cup brown sugar

2 Tbsp light corn syrup

Preheat oven to 400F. Grease and line bottom of square cake pan with parchment paper. Add apricots and water to blender. (If using preserves, do not add water) Process the apricots until they are smooth (add more or less water, depending on the consistancy you like). Put the flour, oats, and salt in a mixing bowl and stir until combined. Melt the butter, sugar, and syrup in a saucepan over low heat. Stir until butter has completely melted. Pour the butter mixture into the mixing bowl with the oats and flour. Stir until everything is combined. Press half of the mixture into cake pan and smooth it to make an even layer. Spread apricots (or preserves) over oat layer. Press the rest of the oat mixture on top. Bake for 25-30 minutes or until the oats on top are golden. Let cool for 5 minutes. Divide the bars into squares and leave them to cool completely in the pan before removing.