Simple Summer Dinner

So often I try to get creative with food and make something "really good." Maybe it's my history of growing up in a restaurant and eating out all the time. I was eating really good food all the time. We ate all kinds of ethnic food and delicious prepared meals. Nothing was plain or boring and I guess I wish I could still eat like this.

There are a few of problems with this. One is time. It takes a lot a time to create meals like this on a consistent basis. Not to mention needing a ton of special ingredients that you may never use again. The main problem is the kids. They often want to eat raw veggies when they won't eat them cooked and they usually like foods that are simple.

So what's a mom to do? Make it easy on herself that's what! For dinner I put a pork roast in the oven with some baked potatoes (I don't wrap them in foil or doing anything special to them). I walked away and in an hour I added some chopped up tomatoes I got from the farmers market and some pickled cucumbers from our garden. So easy!

The recipe for the cucumbers I got from the cookbook Desperation Entertaining. Of course I made some changes to it to make it a bit healthier.

Pickled Cucumbers

Serves 8

1/2 cup vinegar

1-2 tablespoons agave (depending on how sweet you want it)

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 medium cucumbers

Make the dresing. Thinly slice the cucumbers. Put the cucumbers in a shallow serving bowl and pour the dressing over the slices. Serve with a slotted spon to drain off the salad dresing.

Zucchini Chocolate Chip Cookies

This recipe was included in my July newsletter. It is really delicious. My kids couldn't get enough of them and I even shared them with people outside of my home and they all loved them. I will admit that my 16 year old decided that they tasted "weird." Let me tell you, he is suspicious of all food I make though and if it has a hint of healthy to it, he's out.

When I told him about the cookies he said, "are they the ones with the beans in them, cuz I'm not eating those." Hee hee. By the way those bean cookies are delicious. I will have to make them and share the recipe with you soon. So I guess what I am getting at is just ignore what the 16 year old says...I mean come on, he's 16! :o)

The recipe came from one of my favorite books, Animal, Vegetable, Miracle: A Year of Food Life. The book is all about the author's experience eating local. She moved onto a Small farm with her family and for a year only ate what was grown by them or could be found in her neighborhood. It was fascinating to see the challenges they incurred and the simple joy they experienced learning to live a simpler life.

She also shared some of their favorite recipes and this cookie recipe was one of them. I switched out the all purpose flour for some whole wheat pastry flour. This stuff is amazing. It is so finely ground that it doesn't have that "whole grain taste" but you are still getting all the benefits. I highly encourage you to go out and buy a bag and see how you like it.

One of my colleagues tried the recipe after I posted my newsletter on Facebook and she loved them so much she shared them with her people. She said the key is to make the cookies small so they get crisp on the outside and stayed chewy on the inside. I like my cookies small so I made them that way too.

My tip is to not store them in a air tight container. They will become soft and lose their crunch. The cookies are super moist so I just left them out on the counter and they stayed perfect. Enjoy!

How to Eat a Whole Head of Cauliflower...BY YOURSELF!

I was a raw foodist for a while. During that time I remember making something called cauliflower popcorn which was dehydrated. It tasted pretty good but then again everything I ate tasted pretty good because I barely ate anything.

During my raw food days I noticed a great deal of improvement in my digestion. I have struggled with digestion issues for about 12 years and I felt really good during that time. I now realize that it was less about the raw food diet and more about being grain free.

I am now eating cooked and raw foods but I have been staying away from grains and my stomach is thrilled. I recently tried adding in some popcorn and while it tasted delicious, it didn't agree with my body. But it tasted so darn good!

So last night I decided to look up that popcorn cauliflower recipe and give it a try. I didn't find the original raw recipe. I found something better! It was so simple, so easy, and oh my gosh, so good. I would love to tell you that my family liked it but I never gave them a chance to try it because I ate the whole thing myself. Yum!

I added a bit of garlic powder to the recipe but I couldn't really taste it. I might try to double the amount next time or just leave it out. The recipe says to leave the pieces the size of golf balls. I made mine a bit smaller and in the end, I found that the smaller the pieces, the better they tasted so next time I am going to make all mine teeny tiny. It will cook faster too.

It really doesn't make that much so if you are going to make it for other people, I would suggest you double the recipe. I think this one is a winner! Let me know how you like it.

Cauliflower Popcorn

1 head cauliflower

4 Tablespoons olive oil

1 teaspoon salt

1/2 teaspoon garlic powder

1. Preheat oven to 425 degrees
2. Cut the cauliflower into small pieces. Throw away all of the core and the thick stem.
3. Combine olive oil, salt and garlic powder in a bowl. Add the cauliflower and toss to coat.
4. Place on a parchment lined baking sheet (you can skip that it if you don't have any but it makes it easier to clean up).
5. Roast for 1 hour, turning 3 or 4 times until most of each piece is golden brown. The browner they are, the better they taste.
6. Serve immediately

The Nutty Monkey

It's a rare night when we have nothing going on and we get to stay home and enjoy a leisurly dinner. Tuesday night was one of those nights and I can't tell you how thankful I am when I get them. We grilled some adobo chicken I marinated and had some Spanish rice with it along with a nice fresh salad. Of course I had my hubby grill up some steak so we could enjoy that for dinner on Wednesday. I am always thinking ahead.

On these nights when we have no where to be and nothing to do I get a hankering to make dessert. It just seems like the thing to do. I don't like to give the kids a lot of sugar and junky desserts though so I decided to whip up a dessert with fruit and natural ingredients that the kids would love...and they did!

Nutty Monkey

Serves 4

4 Tablespoons butter (organic)

4 bananas sliced in rounds

3 Tablespoons peanut butter (organic)

1 Tablespoon honey (raw and local if you can get it)

1. Melt the butter in a skillet over medium high heat. Add the bananas and cook for a few minutes.
2. Remove the bananas with a slotted spoon and put in serving dish.
3. Turn the heat to low and add the peanut butter and honey to the butter in the skillet.
4. Cook and continue to stir to make a sauce.
5. Pour over the bananas and serve.

Note: If you want to go dairy free use coconut oil or ghee in place of the butter. You could sprinkle with chopped nuts, coconut, or even a teeny tiny bit of mini chocolate chips. The portion is small but a little goes a long way!

Forgive the picture. I know it doesn't do the recipe justice.

Simply Rhubarb

When I was a kid I remember taking a bus trip with my grandma from Chicago to Rockford to visit one of her friends. I don't remember too much about the trip but I have one vivid memory and that was seeing rhubarb growing in the garden for the first time.

You see, I've always been a color freak. I love color and seeing those deep red stalks (my favorite color) peeking out from behind those large green leaves took my breath away. I had to know what that was.

Sensing my intrigue, my grandma and her friend let me cut the stalks, chop them up and put them into a pot with some sugar. Let me tell you, I was in heaven! I've been a fan ever since.

Rhubarb is actually in season now and I found it in the store yesterday. I really didn't know what I could do with it since I am on a pretty strict elimination diet right now...no grains, no sugar, no nuts etc. But I didn't let that stop me. I bought 4 stalks and a bunch of strawberries and headed home excited at the prospect tasting that distinct combination.

I cut everything up, threw it in a pot with some water and stevia and let it cook. By the time the kids got home it was a beautiful sauce and they were lined up to dig their spoons in. We just ate it like that. Nothing else. And it was beautiful.

Simplicity at its best!

Sugar Free Strawberry Rhubarb Sauce

4 stalks rhubarb

1 pint strawberries

10 drops stevia*

1/4 cup water

Put everything into a saucepan and stir. Cover and cook over medium high heat until strawberries and rhubarb are soft.

You can serve this over some ice cream for a refreshing spring treat.

*I used liquid stevia. The sweetness varies with each individual brand and type of stevia so experiement with the amount needed to give you your desired sweetness.

Oh Hail the Mighty Kale

Let me tell you, there are some magical qualities to dark leafy greens and kale is the king of the greens and is on the list of the top 10 healthiest foods. One cup contains more than 5 grams of fiber and only 43 calories as well as your daily requirement for vitamins A and C, and 134 milligrams of calcium.

There are several different varieties of kale so experiment and try them all. Look for kale that in unbolted and uniformly colored. Store your kale unwashed in a plastic bag in your refrigerator. It will usually last 3-4 days.

Kale can be cooked in many different ways like steaming, blanching, sauteing, and baking. It can be added to soups or made into a side dish. One of my favorite ways to enjoy kale is in a simple kale chip. These are so good that I find them addictive. Seriously, I can sit down and eat a whole bunch of these babies. The kids even like them!!!

Kale Chips

1 bunch kale cut into small pieces

2 tablespoons olive oil

2 tablespoons lemon juice

1/4 tsp salt

1. Preheat oven to 350 degrees
2. Strip the leaves off of the stems and cut into small pieces. You don't want them to be too big because otherwise they will not get crispy.
3. In a large bowl, combine the olive oil, lemon juice, and salt.
4. Add the kale and massage with your hands to coat each leaf.
5. Place onto a cookie sheet and bake until crispy, about 12 minutes. I like to remove the crispy pieces of kale along the edges of the sheet and then put the rest back in to crisp up otherwise you end up with some crispy and some soggy chips.

Options

• Acid is key to the deliciousness of the chip. You can substitute lime juice or a bit of vinegar. I like lime. Have a fun experiment and let me know how it goes for you.
• Salt- I find these to be a bit salty but that's probably because I have been on a salt free diet since December. I either reduce the salt or cut it out all together. If I do that later, I add some other spices to add a bit of zip like Mrs. Dash or chili powder, cumin, and smoked paprika.

Cooking Made Easy

Photo by Emily Kovache

I was working with one of my clients last week and we were talking about getting dinner on the table. She is a single, working mom who is stretched thin trying to get everything done and often it is dinner that gets pushed aside.

She is tired of ordering take out or popping a pre-packaged meal in the oven and she really wants to give her son healthy meals but she can't seem to find the time to dig into her cookbooks, find recipes, shop for the long lists of ingredients, and put it all together. I can totally relate!

I gave her some tips on how to make dinner time a little easier and she said she felt like a weight was lifted off of her when we finished up the call. She felt like the pressure to make difficult meals was released and she was excited to start simplifying dinner time.

So what did I tell her? Here are some of the tips I shared with her:

1. Explore the Spice Aisle- There are some great spice mixtures available today that really make cooking so easy. Try out some new flavors, sprinkle them on your meats, veggies, and grains and viola, dinner is done. I just got my Penzey Spice catalog and they have some new summertime mixes that look really good. One of my favorites is Herbs de Provence. I sprinkle that on a piece of white fish with some lemon slices, throw it in the oven to bake and it is delicious!

2. Dust off your Crock-Pot- If you haven't tried slow cooking, you've got to give it a try. It is so easy and can be so good. I love making my pasta sauce in my crock pot and these days I've been just throwing in whatever I have and it's actually good. My current favorite is chicken breast with chopped up veggies like onion, peppers, and mushrooms. I throw in a couple of can of Muir salt free, fire roasted tomatoes and a can of tomatoe sauce and it is so good. I serve it with a veggie and some brown rice.

3. Cook Once, Eat Twice (or Three times)- When I make a pot of rice for a side dish, I make a BIG pot and I use the leftovers for another meal later in the week. You can make a rice salad for lunch, fried rice with loads of veggies, or even a nice breakfast rice porridge with fruit, cinnamon, and milk. I also make extra chicken breast or fish fillets so I can heat them up for lunch or chop them up in a salad. In fact, every meal I make has leftovers!

4. Remember K.I.S.S- Who says dinner has to be some elaborate meal? It is so easy to grill up a chicken breast and make a salad. It's delicious and healthy. You can throw some fish in a baking pan and while it cooks prepare a salad or a side of veggies.

5. Package Your Dinner- I like to make fish packets. I throw some veggies in parchment paper, put a nice piece of fish on top, sprinkle with spices and lemon, fold it up and bake it at 400 degrees for 20 minutes. I let the kids pick what they want on theirs and they get to fold it up. They love opening it up and eating their own package. The best part is it's a one dish meal and there is no clean up. Just throw the paper away!

Inspire Your Kids Creativity With Food

It's funny how life takes over sometimes. We are so busy running here and running there that we are often going through the motions, getting things done. That's how it is around here with getting food on the table.


I must confess, I am not in love with cooking. I grew up in a restaurant family. We ate out every day. There wasn't a lot of cooking going on in our house. In fact, it would not be an exaggeration to say that we ate dinner at home on Christmas and Thanksgiving, maybe Easter. That's it.


Now that I have 5 kids, that is simply not an option so I cook dinner most nights and I make lunches most days so my kids can have healthier foods. I tend to go for what is quick and easy and I do most of it myself because it is just easier that way.


I do let the kids get their own snacks. We always have fruit and veggies available and some healthy chips etc. Most of the time they grab an apple but sometimes they will get creative and make a smoothie.

The other day they really impressed me with their creativity when they came up with this snack idea. They cut up their apples and bananas. Spread some peanut butter on the apple slices, topped them with the banana and sprinkled some ground flax seed and cinnamon on top.

They loved eating the snack and it was amazing to see the pride in having come up with it all on their own. I think they enjoyed it even more.


This incident has got me thinking about taking time out of the day and giving them the materials to create their own meals. They can take ownership of what they are eating and it will help them to think outside the box.


I am thinking about giving them a challenge with different ingredients and giving them a time limit to create their own special dish. What fun that would be. I will keep you posted.

Seaweed for Dessert?

I know it sounds CRAZY but I am telling you, this is good stuff. It's like jello without the connective tissue (if you didn't know that's what they make jello out of...sorry). Honest engine, every single person in my family loved this and the best part is that is good for you!

So what is it you ask? It's called Kanten in Japan where it originated or agar agar here in the US. It is basically a flake or powdered seaweed. It is tasteless, has zero calories, zero carbs, zero fat and over 80% fiber. Because if its high fiber content and its ability to absorb water it keeps our tummies feeling fuller for longer. In fact, it is being touted as the weight loss secret of the Japanese.

You can buy it your local natural health food store. I got mine at Whole Foods. It is also available online at Amazon.com if you like to click and buy. Be sure to ask for it by its American name agar agar. You will find it in the Asian aisle by the seaweed.

This recipe is adapted from one I got from Andrea Beaman. You can change out the fruit and the juice but this combination seems especially good for Thanksgiving. Don't be scared! I promise it doesn't taste like fish or even seaweed for that matter. It just tastes like fruit jello. Yum!

Fish For the Whole Family

Not everyone in my house likes fish. Big surprise there right... it seems that there is always someone who doesn't like something but fish is actually one of the things that quite a few people don't like.

I make it every week anyway. I never tell the little ones it's fish. We call salmon pink chicken and I usually call white fish chicken. It's funny because my 7 year old always asks me if he has to be careful for bones in this kind of chicken. I plan on letting him know very soon that he eats fish. I just wanted him to get used to the food before he found out what it actually is.

Last night I made a new fish recipe that everyone really liked. My husband thought it was great which is a miracle and thrilled me to no end. None of the kids even complained. Well, OK, I cannot tell a lie. A few of them were not too thrilled with the collard greens but the fish they liked.

Meatless Monday!

Have you heard about this Meatless Monday movement that is going on? I think it is pretty cool. Basically they are saying that by removing meat from our menu for one day a week we will be cutting our consumption by 15%. By doing this we can improve our health and the health of our planet. You can find out more about it at their website or check out the video below.



I like this idea and decided to commit to doing it. My first attempt at feeding my children a meatless meal went over great. I took a recipe that I have for pasta fagoli and omitted the meat (which I don't usually even put in there) and switched out the chicken broth for some vegetable broth. It was a success. The kids didn't even realize they weren't eating meat. In fact, I am going to do this a few more times before I announce it to them.

Why wouldn't I just tell them you ask. Well, the little guys probably would think it was a great idea. I could show them the video and we could have some fun with it...which is exactly what we will do in a few weeks. The problem is the teenager. Yes, he is a meat eater and will complain incessantly about the lack of meat. I figure if I do it without him realizing it I will have some history to fall back on him when he complains. You know, "I've been doing it for a month now and you haven't complained once." Sneaky I know.

Now, if any of Cody's friends are reading this blog post (you know who you are), you better not let him in on the secret. I will know you did it :o)

Vegan Pasta Fagoli

2 TBL olive oil
2 large garlic cloves, minced
1 large carrot, finely chopped
2 celery stalks, finely chopped
1 small onion, finely chopped
1 14 1/2 oz can diced tomatoes
1 quart vegetable broth
2 cans cannellini beans
1/2 cup small pasta (tubettini or ditalini)
1/2 cup fresh parsley, chopped
salt & pepper
red pepper

Heat the oil in a large heavy pot. Cook the onion, carrot and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes and cook for 5 minutes. Remove a few scoops of the bean mixture and puree or mash. Return to the pot. * Add the pasta, parsley, and seasonings. Cook until the pasta is al dente. Serve in bowls topped with a drizzle of olive oil, some shaved Parmesan cheese and a sprinkling of chopped parsley.

*I use my immersion blender to thicken up the soup instead of taking the beans out and mashing them. It is quick and easy.

Breakfast When You're Not a Morning Person

I confess! I am not a morning person. I don't jump out of bed with a smile on my face and head off on my merry way. My mom is like that...it always drove me crazy when I was a kid. Of course now that I am a mom, I am sure I seem that way to my children because I make a special point to be as happy and loving as I can as they awake. I want their day to start off great.

But the truth is, it takes me about 30 minutes and sometimes even an hour to get myself moving. Now this is not the best scenario for a mom of hungry boys! They want food! What's a mom to do?

Here are some things I do to make it a bit easier for me to give my kids healthy breakfasts while I am sleep walking:

1. Hard boiled eggs are my friend- Each Monday as I am unpacking my groceries I boil up a big pot of eggs. This way all I have to do is peel them and hand them out. Add a piece of fruit and they are good to go.

2. I cook more than I need- When I make oatmeal I make a double or even triple batch. I add my chopped fruit, dried fruit, nuts, and cinnamon while I am cooking it. It keeps in the refrigerator so all I have to do is heat it up, add some ground flax seed and viola, a warm and hearty breakfast. I do this with other warm cereals like brown rice cereal or quinoa flake cereal too.

3. I keep bananas in my freezer- I slice them up, throw them in a ziploc and freeze them. This makes it so easy to make smoothies in the morning. I don't have cut anything and I don't have to add ice. I just throw the stuff in the blender, flip the switch and breakfast is served.

4. I buy it ready to go- I used to only buy whole flax seeds and grind them to order everytime I used them. That got old so when I saw a bag of ground flax seed I decided to try it out. Now I know that it may lose some of its potency because it is pre-ground but I also know that it is better than no flax seed so I compromise.

5. I made granola in the crockpot- It was so easy to do and I have a big bag of it ready to go. It can be sprinkled over yogurt (I buy the coconut milk yogurt. It's dairy free), or sliced bananas. You can find the recipe for it here.

So there you go. Breakfast for the morning brain dead. What kinds of things do you eat for breakfast? If they're fast and easy, hook me up!

Ginger, Glorious Ginger!

The first time I tasted ginger I have to admit, it was a bit of an assault on my palate. It was too strong and I was not a fan. When a recipe asked for ginger I would add half the amount and it was always perfect for me. Over the years I have become less sensitive to it and now I enjoy it in many dishes.

Having a history of digestive issues, I have heard so many times that ginger is great to ease stomach discomfort but I could never bring myself to actually drink ginger tea. I even went so far as buying the tea but never actually made a cup. Until last night!

I was having a severe bout of heartburn. I was lying on the couch, propped up to try and ease the pain. It wasn't working. I decided that I was desperate so I headed into the kitchen and found my little ginger tea bag from Yogi Tea and brewed up a cup.

Oh the gloriousness of it! I felt my pain melt away as I took the first sip. I almost couldn't believe it! I continued to drink it and I felt amazing in no time. What an incredible find! Never mind that I've known about it for years and never tried it! OK, some of us are slower than others. Don't make the same mistake as I did. Don't be afraid! It wont hurt you and it may even help you.

So what's up with ginger you ask? Well let me tell you a little about it. Ginger is actually a rhizome that grows under the ground. The typical ginger found in the grocery store has a yellow flesh with a brown skin. It is used in Asian dishes and many fruit and veggie dishes.

As mentioned, it is well known for its ability to soothe the gastrointestinal tract. It promotes the elimination of gas and relaxes and soothes the intestinal tract. Scientific studies have proven ginger to be more effective than pharmaceuticals for motion sickness and the nausea and vomitting associated with morning sickness.

Ginger is high in antioxidants which help prevent cancer. It also contains substances that are anti-inflamatory which explains the relief people with arthritis get when they consume ginger regularly. It is also known for other amazing feats like protecting against colorectal cancer, inducing cell death in ovarian cancer cells, and boosting immunity. Wow, it's really a superfood!

It really is best to buy fresh ginger because it has the highest levels of all those good things like antioxidants and anti-inflammatory substances. You can find it in the produce section of the grocery store year round. Look for ginger that is firm, smooth and free of mold. Young ginger has a thin skin that doesn't need to be peeled but is not as commonly found. Mature ginger has a thicker skin that needs to be peeled. Both can be stored in the refrigerator unpeeled for three weeks or up to six months in the freezer.

Ginger can be added to so many foods for a different little zip. Try making a ginger lemonade, or adding a bit to pureed sweet potatoes or squash. Making your own terriyaki sauce with fresh ginger is delicious and of course you can make some tea and soothe your tummy too! You might even want to try this recipe for ginger drink. It is a pretty strong drink so experiment with it. Add some fruit juice or some club soda for a delightful spritzer. You can even add a little to your favorite tea for an exciting drink that will warm you up.

So have fun with trying out some ginger in your kitchen. Let me know how it goes.

Gluten Free Zucchini Bread

Pamela's Tried & Tested Zucchini Bread

Yield: one 8 x4 loaf

The kids LOVED it!

2 cups Pamela's Ultimate Baking & Pancake Mix

2 tsp cinnamon

1 tsp salt

1/4 tsp nutmeg

2 cups grated zucchini, blossom end removed

2 tsp grated lemon zest (optional)

1/4 cup oil

2 eggs

1/2 cup brown sugar, packed

1/2 cup white sugar

1 teaspoon vanilla

1/2 cup walnuts or pecans, chopped (optional)

Whisk together Pamela's Ultimate Baking & Pancake Mix, cinnamon, salt, and nutmeg.

In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla.

Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini (along with optional lemon zest and chopped nuts)

NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter.

Turn into greased loaf pan (8x4) and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

Variation: For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 35 minutes.

Back to School- Recipe

Waking up this morning felt a little different. It was back to the hustle and bustle of school time. Everybody up and Adam...starting with Cody at 6am, then Devin at 6:30 and finally Liam and Aidan at 7:00. Getting dressed, backpacks, breakfast, lunches...it's back to the routine. There is always a bit of excitement and a bit of sadness to see them go.

There is something a little different about this year's back to school routine. This year my son Liam will be bringing dairy free and gluten free lunches to school with him. He has been having some problems with his immunity and because food sensitivities can really wreak havoc on the immune system I, along with my doctor, have decided that this is a good idea.

He has already been off of dairy for the summer so we've gotten used to life without ice cream and cheese. Now adding in the gluten has been a bit more of a challenge so we've had some starts and stops along the way but it is a learning process for the entire household.

Today I sent the kids off to school with leftover Asian noodles (Gluten free) with chicken, veggies, and a gluten free peanut sauce. I added some raw veggies, a piece of fruit, some toasted chipotle sesame seeds and gluten free zucchini bread I made at midnight last night. This is my second time making it and the kids love it!

I got the recipe off the website Pamela's Products. I picked up their gluten free baking mix at Whole Foods and this seemed like a good recipe to try. I am not lying when I tell you that you can not tell that there is no gluten in it. It is delicious! I think next time I will try making muffins to make it easier to send in the lunch.

Pamela's Tried & Tested Zucchini Bread
Yield: one 8 x4 loaf

2 cups Pamela's Ultimate Baking & Pancake Mix
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
2 tsp grated lemon zest (optional)
1/4 cup oil
2 eggs
1/2 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
1/2 cup walnuts or pecans, chopped (optional)

Whisk together Pamela's Ultimate Baking & Pancake Mix, cinnamon, salt, and nutmeg.
In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla.
Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini (along with optional lemon zest and chopped nuts)

NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter.

Turn into greased loaf pan (8x4) and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

Variation: For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 35 minutes.

Itsy Bitsy Yummy Pockets

I made these for the kids for breakfast today. I think it would be a great addition to the lunchbox as well or as an after school snack. I made some different variations and I personally loved the peanut butter and banana. Get creative and try them out and let me know what you think.

Mochi is a traditional Japanese food made from sweet rice. It is steamed and then pounded. When it bakes it puffs up. It is non-dairy and wheat-free. I purchased an organic brown rice product I found at Whole Foods. It came in a flat square and I cut it into 1" squares before baking.

Itsy Bitsy Blueberry Pocket

1 pkg. Raisin & cinnamon Mochi

Blueberries & Honey

or

Natural Peanut Butter & Banana

or

Kiwi & Pineapple

or

Anything you like

Cut the mochi into 1" squares, place on a cookie sheet and bake at 450 degrees for 8-10 minutes. Allow to cool for 1 minute.

Cut a slit into the mochi square and stuff with with your choice of ingredients. You can drizzle it with honey to finish it off.

Don't Like Broccoli? Try this!

I made this for dinner tonight and my husband, who literally gags on broccoli, ate it and said, "wow, that's not bad." I can't ask for anything more than that!

I got the recipe from Cat Cora's book Cooking from the Hip. I made the vegetarian version with the olive oil dressing option. I used agave instead of sugar. I was a little worried about the curry thinking it might be overwhelming but honestly it didn't even have a curry flavor so you might want to taste it and add a bit more if you like that sort of thing. Here is the recipe:

Curried Broccoli Salad

2 Tbl kosher salt (I used Celtic)

2 lbs broccoli florets (from about 3 bunches broccoli)

1 cup chopped, toasted pecans

1 cup raisins (you're supposed to use currants but I didn't have any)

1/2 cup hulled sunflower seeds

1 medium red onion, finely chopped

Fill a large pot of water and put it over high heat to boil. Fill a large bowl or your sink with ice and cold water.

When the water boils, add the salt and the broccoli. Cook for 1 to 2 minutes, or until the broccoli is bright green and still somewhat firm, barely tender enough to pierce with a knife. Use a long-handled strainer or tongs to transfer the broccoli to the ice-water bath. After 2 to 3 minutes, remove the broccoli from the ice water and place in a colander to drain. Line a bowl with paper towels, transfer the broccoli to the bowl, and set aside to drain.

Chop the broccoli coarsely. Place in a large serving bowl with the pecans, raisins, sunflower seeds, and red onion.

Dressing
1/4 cup plus 2 Tbl rice wine vinegar
1 1/2 Tbl sugar (I used 1 Tbl agave)
2 tsp Madras curry powder
1/4 tsp kosher salt
Freshly ground black pepper
1/2 cup extra virgin olive oil

In a large bowl, mix the vinegar and the agave together until the sugar is dissolved. Whisk in the curry powder, the salt, and pepper to taste. Continue whisking and very slowly drizzle the olive oil into the vinegar mixture until all the oil is incorporated. Taste and add more salt and pepper, if desired, ten set the dressing aside and prepare the broccoli.

Pour the dressing evenly over the salad, tossing lightly to mix thoroughly. Chill for 1 to 2 hours before serving.

Crabby Patties

The kids love Sponge Bob. They don't all love eating fish though. My 8 year old Liam loves fish and has been asking for it so I thought I would give these Salmon Patties a try. OK I know they aren't crabby patties but the kids got a kick out of the name so I figure it's close enough. My 7 year old Aidan said, "Are these really crabby patties?!" :o)

I got the recipe from Whole Foods but I instead of using salmon fillets I used canned wild salmon. Here is the recipe

Salmon Patties

3 Tbl olive oil

3 cans wild salmon (about 16 oz)

Salt & ground black pepper to taste

2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water

1 tbl Organic Dijon Mustard

1 egg, beaten

3/4 cup Plain Bread Crumbs

Lemon wedges

Break the salmon into small flakes in a bowl. Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine. Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs. Heat oil in large skillet over medium heat. Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.

P.S. Out of 4 kids 1 loved, 1 liked, 1 thought it was OK, and 1 didn't like it at all. That's pretty normal around here!

Is it Wierd to Eat Soup in the Summer?

Normally I would say yes. It just doesn't seem right to dig into a steaming hot bowl of soup in the middle of summer. I like to save that for fall nights when I am bundled up in my sleeping bag watching my kids play soccer or football.

Wait, I know it is summer but I was sitting outside bundled up in my sleeping bag on TUESDAY watching my kids play baseball. It was freezing. I wasn't the only one out there with blankets in case you are wondering. It really was cold out.

So yesterday I had a hankering for some soup. I went to my favorite old stand by, Pasta Fagoli. I decided to change it up a bit by adding some escarole. It was delicious.

So if it is chilly where you live right now, give this soup a try. If not, save it for fall. Here is the recipe:

Pasta E Fagoli
2 TBL olive oil
3 large garlic cloves, minced
2 celery stalks, finely chopped
2 large carrots, finely chopped
1 small onion, finely chopped
1 can chopped tomatoes
2 quarts chicken broth
2 cans cannellini beans
1/2 cup small pasta like tubettini or ditalini
1/2 bunch escarole
salt and pepper
parmesan cheese

• Heat the oil in a large pot. Cook the onion, carrot and celery until soft. Add the garlic and cook another minute.
• Pour in the broth, beans and chopped tomatoes and cook for five minutes.
• Use an immersion blender to mash up some of the beans to thicken the soup. If you don't have an immersion blender you can remove a few scoops of the bean mixture and puree or mash.
• Add the pasta and cook until al dente.
• Add the escarole and salt and pepper. Turn off the heat. The escarole will wilt quickly.
• Serve with parmesan cheese

Spring Entertaining

I was recently invited to a wonderful evening with a group of fellow IIN students. We all got together at my friend Holly's house. She lives on the 58th floor overlooking Lake Michigan. Wow! It was breathtaking.

I wanted to bring a dish to share with everyone and I wanted to keep it healthy. So often the recipes for entertaining can be heavy on the fat, sodium, calories and processed foods. I am not opposed to that kind of thing occasionally but it seems like I am hosting or attending some kind of function every week so I have made it a priority to find things that will taste good without all the junk.

I found this recipe while watching Everyday Italian on the Food Network. I was a bit nervous about it because to be perfectly honest, I don't even like peas and that is the base of the recipe. I decided it was worth a shot so I made it. I am so glad to did. It was really good! It's quick, easy and healthy.

Sun-dried Tomato and Peas on Endive Spears

Prep Time: 10 min Level: Easy Yield: 4 to 6 servings

Ingredients

1 pound frozen peas, thawed
8 ounces sun-dried tomatoes, drained (about 3/4 cup)
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 heads endive, ends trimmed and leaves separated

Directions
Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper. Serve as a dip with the endive spears alongside

Michelle's Note:

I scooped the dip into the endive spears and assembled them onto a platter to serve them. It looked really nice.