Wednesday, September 19, 2012

Watermelon-Mango Smoothies

 


Photo by jamielyn32
 
I've been lamenting the loss of summertime. I love all the food varieties that come with that season. The fresh fruits and the cold beverages. We ate a lot of watermelon during the summer, and I began freezing chunks of watermelon to save for smoothies. All you have to do is cut the watermelon into bite size chunks and spread evenly on a cookie sheet and place in the freezer for a few hours. Once frozen, you can transfer the chunks to a freezer ziploc bag. Now you will always have some watermelon on hand when your need for a smoothie arrives.

You will find lots of watermelon smoothie recipes online. We came up with one that is versatile and can be changed up with a variety of fruits.

Watermelon-Mango Smoothies
2-3 cups fresh-squeezed lemonade, or a bottled one such as Simply Lemonade
2-4 cups frozen watermelon chunks
1 cup frozen mango chunks

optional add ins: fresh strawberries, blueberries, raspberries, and honey for sweetener.

Blend until no more chunks remain. Pour into chilled mason jars. Enjoy!

Serves 4-6 people.

Saturday, May 19, 2012

Bento lunches from the school year

 chocolate zucchini bread, carrot sticks, gold fish, grapes, and a hard-boiled egg
 Halloween Bento: hard boiled egg sharing a cup with a wax-encased cheese, cucumbers, fall trail mix, mini cupcake
 Snack Bento: multi-grain crackers, laughing cow wedge
 hard boiled egg, veggie straws, trail mix with chocolate piece on top, clementine orange, and carrot sticks
 Picnik Bento: blueberries, grape tomatoes, carrots, broccoli, cheese stick, hard boiled egg, veggie straws
 Picnik Lunch Smorgasbord: clementines, veggie chips, carrots, strawberries, cucumbers, animal crackers, and pistachios
 carrots, Apple-Cinnamon straws, giant strawberry, and 2 small hard boiled eggs with s&p.
carrots, pb and honey sandwich cut in puzzle shapes, applesauce, and pumpkin chocolate chip cookie cut in half.

Tuesday, May 15, 2012

MPM: week of May 14th

I'm in a breakfast-y mood this week...

MONDAY
Edna Mae's Sour Cream Pancakes :: fresh-squeezed orange juice

TUESDAY
Spinach and Bowtie Pasta Salad with Grilled Chicken :: watermelon :: strawberry shortcake

WEDNESDAY
French Toast :: maple and sage sausage

THURSDAY

FRIDAY
Pizza Night :: Pizza Hut Original Pan Pizza (copycat recipe)

SATURDAY

SUNDAY
Breakfast Burritos (give or take a few ingredients....)

Saturday, February 25, 2012

Frozen Banana Bites

Have you ever had a frozen banana? They are really, really good. A frozen banana can be blended and refrozen and it will taste pretty much just like ice cream. I don't eat ice cream anymore, but was craving ice cream and chocolate. So, I combined the two. First, we cut a few bananas in 1-inch pieces. It doesn't have to be perfect. We placed them on some parchment paper on a cookie sheet and froze them in the freezer for a few hours.
 When the bananas were frozen, we melted our chocolate. You can pretty much use any kind of chocolate you have lying around. The healthier and more natural your chocolate is, the healthier your treat. I used a combination of semi-sweet chocolate chips and some natural white chips from a health food store. I don't know how much healthier exactly they were, but it made me feel better, alright? Melt the chocolate chips in a microwave, stirring every 30 seconds until the chocolate is smooth.
 Remove banana bites from the freezer and dip each bite in your melted chocolate. Place chocolate-covered banana bites back on your parchment covered cookie sheet and refreeze for a few hours. Later, you will have an awesome ice cream-like treat. These babies are addictive and so delicious.
Enjoy!

Tuesday, February 14, 2012

for breakfast


I have been eating this nearly everyday for breakfast for the last week or so. It's my go to comfort food. You see, a large portion of my childhood was spent living in Somis, California and we had avocado trees galore. I hated the food my mom made us eat back then, but now it's like a treat to me.

I've always heard that avocados are very high in fat, but it was the good kind of fat. Then I heard that since the avocado is shaped kind of like a uterus, that means that it is beneficial to the woman's reproductive system. Sounds good to me, but you can read this very informative website all about the health benefits of avocados if you are interested.

I might eat a grapefruit along with this if I feel like it, but this usually does the job. What's your go to breakfast?

Avocado on Toast with S&P

2 slices Whole-Grain bread, toasted (we like Dave's Killer Bread)
1/2 of a ripe avocado, pit removed and skin peeled off 
Salt & Pepper
juice from lemon (optional)

While bread is toasting, slice avocado down the center, lengthwise. The centers will pull apart by gently twisting the two halves opposite one another. Remove pit and skin from one of the halves. Refrigerate the unused portion immediately, up to 2 days. Some browing is normal. Slice avocado thinly, or mash in a small bowl. Place on top of toast and sprinkle generously with salt and pepper. We use coarse ground pepper and sea salt. Sometimes I squeeze a few drops of lemon juice on top. You may or may not find that appalling. Enjoy!


Saturday, December 17, 2011

Santa's Going to Love Me

Hey y'all! It's been a while. This has been an extremely busy Fall/holiday season for us! But. I do have my holiday baking list ready. I will be baking next Thursday and Friday. ALL of these delectables. What treats do you make for Christmas? I would love to know what some of your traditions are...

 Sweet Roasted Almonds from this here blog, Fuzz Food
 Also from this here blog, a family tradition/recipe, Caramel Pecan Logs
 Nanaimo Bars (with no nuts)

Wednesday, November 2, 2011

mpm: week of October 31st

for more menu ideas or to submit your own go here


MONDAY
1-2-3 Soup in bread bowls

TUESDAY
oven baked Fish n Chips (I made sweet potato fries)

WEDNESDAY

THURSDAY

FRIDAY
pizza night :: these again

SATURDAY

SUNDAY

Monday, October 10, 2011

mpm: week of October 10th

For more menu ideas or to submit one of your own, go here! 

MONDAY

TUESDAY
Spinach and Mozzarella Ravioli (Costco)

WEDNESDAY
 Rachel Ray's Cocunut Curry Chicken :: brown rice

THURSDAY
Crock pot baked potatoes (build your own: broccoli, chili, cheese, sour cream, etc.)

FRIDAY
Pizza Night. I'm thinking these. They are beautiful!

SATURDAY

SUNDAY

Monday, October 3, 2011

back with bentos

I did good at taking bento photos last week! Yes, it's a miracle. This bento has a 1/2 gala apple, pumpkin shaped pb and honey sandwich on whole wheat, a hard boiled egg, baby carrots, and an energy ball.
bento in the laptop lunchbox. Handprint shaped sandwich with pb and j, checkerboard 1/2 apple, carrot sticks, cheese crackers, and homemade apple molasses cookies.
 Caesar salad wrap in a tortilla (caesar salad with chicken, shredded carrots, and cheese), purple grapes, and white cheddar pirate's booty.
 lemon poppyseed muffin, hard boiled egg, some of my bottled peaches, and carrots sticks
 Zucchini pasta, strawberries, cashews, asiago bagel chunk, and carrot sticks
 tiny Hello Kitty snack bento lid
Inside Hello Kitty Box: purple grapes and raw almonds.

Our daughter has to take a snack in addition to lunch each day. I usually give her a yogurt, or a fruit, or some kind of made up trail mix. I need ideas for snacks.

Saturday, September 10, 2011

peaches!


Look what I did! I've never canned anything before in my life even though I come from a long line of canners. I always refused when my mom, aunts, and grandma would encourage me to come help them. Now I wish I had let the women relatives in my life teach me other things like making bread and sewing. I just had no desire and probably thought it was demeaning to women to do those things. I was a modern girl! I think if I had to do it alone, I wouldn't enjoy it so much, but doing it with a friend on a whim was actually quite fun. This is her picture. I don't think she'll mind that I "borrowed" it. There were some suspenseful moments like, opening a peach and seeing live earwigs swarming about! Ack! I didn't know earwigs had a thing for peaches.

The process can be long, but it was easy to do. First we rinsed our peaches and separated them into 2 piles. One for canning, and the other for making Peach Pepper Jelly. Then we sliced them and put them in jars. We used quart jars with a wide mouth on top. Then when the peaches were filled to about an inch to the top, we poured fresh apple cider over each jar until it reached the top of the peaches. The apple juice we used was from a local fruit stand. It has a scary warning on it that says it is unpasteurized and if you are a young child, or an elderly person, or someone with a weakened immune system to use at your own risk. Yikes. But we've been drinking it for years and figure it's one of those liability things. Ha ha. Famous last words. After putting lids on each jar, we had a handy dandy canning pot that we put the jars in and boiled for about 35 minutes. As they cool, the lids make a cool popping sound when they are being sealed. They seal as the cool down.

Now that I know I can do it, I want to can everything!

Here are some yummy looking peach recipes:
Vanilla-Roasted Peaches with Raspberries (peaches and raspberries are amazing together)
I've been wanting to make this Peaches-and-Cream Ice Cream Cake for years!
My simple Peaches n Cream recipe.
And there ain't nothin' like a Georgia Peach Pie

Tuesday, September 6, 2011

mpm: week of September 5th

for more menus or to submit your own go here

MONDAY
white bean and pesto soup :: toast :: cantaloupe for dessert

TUESDAY
egg burritos (just scrambled eggs in a tortilla) :: grapefruit

WEDNESDAY
Zucchini Pasta :: rotisserie chicken :: grapes

THURSDAY
Cool Taco Salad (Eating for Life recipe, double to feed whole family)

FRIDAY
pizza night. make your own on homemade pizza dough

SATURDAY
brinner (breakfast for dinner) :: Sweet and Savory Crepes

SUNDAY
Chicken and Dumplings

DESSERTS
Peach Cobbler Muffins
White Chocolate Bread Pudding

Wednesday, August 31, 2011

summer lunches & a bento

A simple, yet organized bento. Carrots, a peanut butter and honey sandwich cut into squares on Dave's Killer Bread (I used natural peanut butter, and local raw honey incase you wanted to know), cantoloupe, and a pumpkin chocolate chip cookie, cut into 1/4's. She always takes a water bottle with her. She ate school lunch twice this week per her request. Her school serves pretty healthy lunches, so she will probably choose 2-3 days per week to eat there.

During the summer, bentos made an appearance every now and then. But, almost everyday, I served lunch for the 3 kiddos the same way whether we were indoors or outdoors. Wanna see? It's kind of like a giant bento. I went to the dollar store and got this platter with a domed lid. Then I just put in whatever we had on hand. This first one the kids told me they wanted everything to be orange. I did my best. They LOVED eating their meals this way. So I still do it for lunchtime and dinner when I don't have any plans.
 carrots, veggie straws, clementine orange segments, cheese cubes, and not orange cucumbers
 carrots, raisins, pretzels, bean burritos cut in 1/3's, bananas, animal crackers, and olives in the middle.
 blueberries, carrots, cheese cubes, quesadillas, chips, cucumbers, and grape tomatoes.
 carrots, cucumbers, bean burritos, strawberries, cheddar crackers, and olives
cheese cubes, hard boiled eggs, roasted sweet almonds, carrots, laughing cow cheese wedges, raisins, rosemary crackers, olives
 goldfish, cinnamon muffins, cheese cubes, carrots, grape tomatoes, and hard boiled eggs
 pb&j sandwiches, kiwi fruit, pistachios, chicken apple sausage, chips, and cucumbers
 mangoes, graham crackers, cucumbers, carrots, raisins, ham and cheese sandwiches, and grape tomatoes
cucumbers, raspberries, cheese sandwiches, tortilla chips, carrots, gingersnap cookies, salsa

Kind of a lot of pictures, but you can see the variety and possibilities of what you can put in these. Whatever they didn't finish at lunch, I would leave it out and offer it as snacks when they told me they were "dying" of hunger. Usually everything got eaten up. They did get sick of carrots and cucumbers. We always have those on hand though.

Tuesday, August 30, 2011

Street Tacos. Or, I'm Homesick.

I have a weakness for street tacos. I always have. It's one of the things I miss most about my home state of California. I'm sure you can get them just about anywhere these days, but I have fond memories of my dad taking us to work with him and at lunchtime, he knew where his favorite taco stands were. We're talking, taco stands that sold brain tacos, tongue, and whatever else. My dad is an adventurous eater. He eats anything and everything. I don't even want to go into the foods I have tried that I wouldn't now because I know better. But I trusted him. And it makes for some good stories now. Anyway, back to the tacos. I developed a fondness for a basic street taco and I crave often the flavors. It hit me that I could make my own So Cal style street tacos. So I did. And the results are delicious and surprisingly easy to do!
First, I wanted chicken. You want to make Pollo Asado. This usually consists of oil, vinegar, lime juice, garlic, orange juice, salt, spices such as Achiote paste, etc. You can find a good recipe online. I am lazy and lucky because we have a local indoor farmer's market that sells Pollo Asado al carbon by the pound for pretty cheap so that's where I got this. It is delicious. All I had to do was cook it and chop it into bite size pieces.
Here is my chopped white onions and chopped cilantro.
You can leave the tacos as is with just the juicy, flavorful meat and the onions and cilantro, or you can add a dollop or two of guacamole. Some people like to put pico de gallo and queso fresco, but then it turns into something else entirely and not a street taco.

 To make guacamole in a jiffy, just mash the avocados and add salsa to taste and voila. There you go.

 Everything you need right here to compile your tacos.

Mmmmm! These were delicious. Usually I use white corn tortillas, but I was curious about yellow. I would recommend sticking with white. You may also want to use 2 tortillas to make your taco as they fall apart easily. Make sure the tortillas are warm when serving. I'm discovering that putting guacamole on everything is maybe a west coast thing? People always seem weirded out when I offer them guacamole as a topping, and HF's family back east never had it until they visited us here. What do you think? Do you put guacamole as a side with all your mexican food? Also, these can be as healthy or unhealthy as you want depending on the ingredients in your asado and toppings you add. I consider these pretty healthy for a family meal. And HF was thrilled to be eating meat. We average maybe once a week eating meat these days.