Cooking
Colorful Summer Salad
Today is another beautiful summer day and I am out tending my vegetable garden. In comes another bowl of tomatoes and I decided I wanted to try a summer salad recipe that would be a fun side dish to accompany any BBQ meat or could be eaten as your main meal. I know many of you have made Cowboy Caviar and I love that recipe but my hubby does not like avocado. He does LOVE salsa though so I made this colorful summer salad based on our homemade salsa recipe with a few variations.
Ingredients
8 medium tomatoes (I used 4 different types of heirloom tomatoes)
1 large red onion
2 ears of corn
1 large orange pepper
2 bunches cilantro (1-2 cups)
1 hot jalapeño pepper
1 mild jalapeño pepper
1 can black beans drained and rinsed
½ cup red wine vinegar
⅓ cup olive oil
3-4 cloves garlic smashed
2 teaspoons salt
1 teaspoon sesoned pepper
2 teaspoons cumin
1 teaspoon Pilarcita’s hot and spicy Mexican spice blend (this blend has chili peppers, salt, garlic, onion, lemon and orange peel as it’s base)
Chop the tomatoes, onion, orange pepper and mix in a bowl. Dice the jalapeño peppers and chop the cilantro fine and add to the bowl. Add the drained and rinsed black beans and stir salad. In a small bowl, mix oil, vinegar, garlic and spices. Mix well and pour over the vegetables. Stir well and refrigerate for an hour or so before serving. This is a great salad to take to a potluck BBQ because it make a large bowlful of a beautiful colorful summer salad. Will store for 4-5 days in a tupperware container. If you want to serve it for your main meal, you can put on a bed of greens and serve …
Read MoreRatatouille-Fresh from the Garden
Do you have a garden full of veggies? My garden is overflowing with an abundance of veggies so this recipe is a wonderful way to utilize them. Here is a delicious dish to prepare and serve in a variety of ways…Most often this is our side dish served with BBQ skewers of chicken or beef, but I sometimes will add white beans or grate some parmesan cheese over the top and serve it as our main dish. You can also eat it cold stuffed in pita bread with hummus…..wrapped in a warm tortilla or naan bread with arugula and goat cheese…or serve cold on a bed of greens with toasted pine nuts and a scoop of quinoa. Enjoy this delicious recipe for a summer favorite.
Ratatouille is a stewed vegetable dish from the French Provencal traditional menu, originating in Nice.The French word touiller means to toss around. In most recipes, the key ingredients are the same but the process of cooking the dish vary between each chef’s preference. Some sauté all the vegetables together and simmer on the stove top, some sauté the vegetables separately and layer and bake. Our family favorite (recipe below) is as delicious as any I ever tasted when traveling in France and is the easiest recipe of them all!! Ratatouille was a family favorite of ours way before the Pixar animated “RATATOUILLE” movie was released in 2007. The movie brought awareness to the delicious French dish but many were put off by the lengthy steps to prepare the recipe. You no longer need to be intimidated because you can try our family favorite Ratatouille and wow all your friends. Most often this is our side dish served with BBQ skewers of chicken or beef, but I sometimes will add white beans or grate some …
Read MoreOatmeal Lactation Bars
Researching how to improve a mommy’s milk supply has been interesting. There are many great websites out there that have done extensive research and I found so much good information. I liked the blog called Very Well, with articles written by Donna Murray, RN, BSN and reviewed by a board certified physician. Remember to always consult your doctor and/or lactation consultant before taking any herbal supplements.
Here is another recipe that Bekah and I tried. (We adapted the recipe from a blog called Mary Makes Good.) It tastes a bit like a yummy oatmeal muffin in a bar form. Although the recipe calls for chocolate chips, we both decided it would be extra tasty if you added a cup of raisins. Check out yesterday’s post for great information on Brewer’s Yeast and other herbs that can stimulate milk production for nursing moms.
Oatmeal Lactation Bars
- 2 tablespoons ground flax seed
- 4 tablespoons water
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1/3 cup molasses
- 1 teaspoon vanilla
- 2 1/4 cups whole wheat flour
- 1/4 cup almond flour/meal
- 1/4 cup hemp hearts (hulled)
- 4 tablespoons brewer’s yeast
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 cups old fashioned oats
- 1 cup dark chocolate chips
- 1 cup raisins
Directions
- Preheat the oven to 350F.
- Combine the flax seeds and water in a small bowl and set aside.
- Cream the butter and sugars together. Beat until fluffy.
- Add the soaked flax seeds, eggs, molasses, and vanilla and mix until well blended.
- Whisk together the whole wheat flour, almond flour, hemp hearts, brewer’s yeast, salt, baking soda, and cinnamon.
- Add the dry ingredients in two parts while mixing continuously on a slow speed. Mix until just combined.
- Add the oats, chocolate chips
Peanut Butter Oatmeal Lactation Cookies
Bekah was doing some research for improving breast milk supply and found some awesome recipes for Lactation Cookies. We decided to try a few and wanted to share two of our favorite ones with you. This first recipe has been adapted from one we found on a blog called Simplistically Living. There are many recipes out there and the common ingredient in the cookie recipes we looked at was brewer’s yeast. You cannot substitute the brewer’s yeast for anything else. (We bought ours at Sprouts.) This is a prime ingredient for this recipe and is one of the recommended ingredients that increases your milk supply so make sure to include it.
Brewer’s yeast is used to make beer, and people have taken it as a dietary supplement for many years. Brewer’s yeast is made from a fungus, and it is highly nutritious. It contains iron, protein, and B vitamins, as well as chromium, selenium and other trace minerals. Brewer’s yeast is also believed to be a galactogogue, used by nursing mothers to help make more breast milk. A galactagogue (pronounced gah-lak´tah-gog) is an action, herb, food, or medication that can jump start your production of breast milk or increase the amount of breast milk that you make. The word itself is a combination of the Greek terms “galact-” meaning milk, and “-ogogue” meaning leading to or promoting. (A galactagogue is also called a galactogogue, lactagogue or a lactogenic.) Some of the foods used as galactagogues include oatmeal, barley, green leafy vegetables, garlic, brewer’s yeast, and brown rice. When added to a healthy well-balance diet, these milk making foods are believed to promote a healthy amount of breast milk.
If you are interested in reading about other herbs that have been researched and shown to help …
Read MoreSweet & Savory “Surfer” Chili
My mom and I adapted the BEST recipe for dinner tonight from my favorite app: Mealime. YOU GUYS, put this on your meal plan IMMEDIATELY. It’s THAT good.
The idea started when I wanted to make twice baked sweet potatoes, then quickly realized there was NO WAY I was going to bake something in the oven in this heat. So I looked through the ingredients I already had and picked a recipe that we could work with and use the sweet potatoes. And so became our Sweet & Savory Surfer Chili. “Surfer,” because it will make your taste buds say “ALOHA!”
Sweet & Savory Surfer Chili
(Adapted from Mealime)
Ingredients
1 cup rice
2-4 large sweet potatoes, 4-6 small sweet potatoes
2 avocados
5 oz baby spinach
1 zucchini
4 cloves garlic
1 red onion
2 (14.5 oz) cans diced tomatoes
1 large can diced pineapple
1lb ground beef or turkey
1/2TBS paprika
1/2TBS turmeric
1 tsp black pepper
1 TBSP chili powder
1 tsp cumin
1 tsp salt
optional sides and toppings: rice, greek yogurt, chips, cheddar cheese
Instructions
- Wash and dry produce. Cook the rice if using for a side dish.
- Peel and dice the sweet potatoes. Place in a bowl of water and bring to a boil. Boil until soft enough to easily poke with a fork. (About 10 minutes)
- Peel and dice onion. Add to a small bowl.
- Mince garlic. Add to the onion bowl.
- Heat saucepan to medium-high heat.
- Add the onion, garlic, and ground beef to the sauce pan. Cook until meat is browned and the onion is tender, 3-5 minutes.
- Add the spices, stir to mix.
- Drain and add pineapple.
- Add the diced tomatoes and stir to combine.
- Increase the heat to bring the chili to a bowl. Once boiling, reduce heat to
Shredded Barbecue Chicken in a Crockpot
Ever had one of those busy weeks….a busy month…..tons of fun things planned and a big gang of family and friends coming for dinner during a “hot spell”? This BBQ shredded chicken recipe is made in the crockpot…so no hot kitchen, no messing with the BBQ outside (although I absolutely love bbq chicken-this is a close second). You can serve it up on toasted ciabatta rolls with melted cheese, a side of succotash and a side salad or mound a big pile of this delicious shredded chicken on top of a bed of lettuce, add some chopped cucumbers, fresh tomatoes and a spoonful of succotash for a delicious summer salad.
Ingredients
8 large chicken breasts (skinless and boneless)
2 cups catsup (check labels so you have a no high fructose corn syrup brand)
¼ cup olive oil
½ cup red wine vinegar
½ cup light soy sauce (I used Bragg’s liquid aminos)
4 large garlic cloves crushed
2 teaspoon worchestershire sauce
2-3 Tablespoons fresh ginger root grated
3 Tablespoons brown sugar
8 ciabatta rolls
sliced cheese
lettuce
cucumbers
tomatoes
Succotash
Place the chicken breasts in a 5 or 6 quart Crockpot. Mix all remaining ingredients in a medium bowl and stir until well blended. Pour sauce over chicken. Cover crockpot and turn onto LOW for 8 hours. At hour 6 or 7 when the chicken is thoroughly cooked take chicken breasts out of crockpot and place in a large bowl and shred with two forks until meat is in small bite sized shreds. Place chicken back into crockpot so it absorbs more sauce and let it cook for the remaining few hours. Cook up a batch of succotash or make a big bowl of coleslaw. When ready for dinner slice open your ciabatta rolls and toast with cheese on one …
Read MoreSuccotash
A great way to cook up some of your favorite vegetables is with a succotash twist. Enjoy this easy showstopper recipe with whatever meat you can grill up on your BBQ. Serve this up with some shredded BBQ chicken made in a crockpot-recipe coming next week…….
- 2 TBS coconut oil or olive oil (if you want a touch of coconut flavor, use coconut oil)
- ½ diced onion
- ½ diced bell pepper
- 2 cloves of garlic
- 1 TBS paprika
- 1 TBS tumeric
- ¼ cup cilantro
- 2 stalks of corn (corn cut off)
- 1 tomato
- 1 zuchinni
- 1 TBS cumin
- ¼ cup chicken broth
- ¼ cup parsley
- salt and pepper to taste
- Saute the onions, bell peppers, and garlic
- Add paprika, tumeric, and cilantro. Cook for 3 minutes
- Add the corn, tomato, zuchinni and cook for 5 minutes
- Add the cumin and chiken broth and bring to a boil
- Add the parsley, salt, and pepper at the end.
What is one of your favorite side dishes to serve at your summer BBQ?
…
Acai Bowls
Fourth of July is a fantastic time to gather with family and friends. We had a wonderful celebration yesterday with a parade and swimming and lots of delicious food. If you are craving a sweet and refreshing afternoon treat but do not want to spoil your dinner….make these delicious and nutritious Acai Bowls. We whipped up a batch after a long afternoon swim and everyone just loved them.
Ingredients
2 Sambazon Acai frozen packets (from Costco)
1 ripe banana (easiest if you have frozen it before hand)
½ cup water
2 scoops (¼ cup) vanilla protein powder
½-1 cup frozen berries
granola
bananas
fresh blueberries or sliced strawberries
flaked coconut
Allow the frozen Acai to thaw just a bit or run the frozen packets under warm water for a minute. In a Vitamix or powerful blender combine Sambazon Acai, frozen banana, water, 2 scoops (¼ cup) vanilla protein powder and frozen mixed berries.
When smooth and well blended and very thick, spoon into bowls. Top with granola, sliced bananas, berries and coconut.
ENJOY!!!!!
…
Berry Cobbler-Best Red, White and Blue Fourth of July Dessert
This is my absolute FAVORITE summer dessert is this berry cobbler that I make each summer with berries that I have picked in Brentwood. this summer, I missed the berry picking days because we had a wonderful family gathering for a wedding. So this summer I will use the organic berry blend from Costco. So take my word for it……..For a delicious and nutritious summer dessert try making an olalliebery/blueberry cobbler. We will be having a wonderful afternoon barbecue with family and friends to celebrate the 4th of July. I enjoy these times of fellowship, the beautiful weather and some competitive corn hole games. We will eat delicious bbq turkey burgers, chicken apple sausages, orzo salad, and a green salad with watermelon and feta cheese and I will make this cobbler recipe for our dessert. I baked it in a 9 x 13 pan and when it was cool, I will decorate it like an American flag with blueberries for the stars and sliced strawberries for the stripes. 
Here is the recipe:
Ingredients
Fruit filling
8 cups olallieberries fresh or frozen (mine were fresh picked out in Brentwood and then frozen)
2 cups Maine blueberries (I used frozen)
¼ cup brown sugar
¼ cup sugar
3 Tablespoons flour
2-3 Tablespoons fresh lemon juice
1 ½ teaspoon nutmeg
⅛ cup butter (¼ of a cube) cut into small pieces
Topping
2 cups oats
1 cup flour
½ cup wheat germ
¾ cups brown sugar
2 Tablespoons cinnamon
1 teaspoon nutmeg
½ cup (1 stick) cold butter
½ cup coconut oil
In a large bowl, combine the thawed berries with ¼ cup each brown sugar and white sugar. Add the 3 Tablespoons flour, fresh lemon juice and nutmeg. stir gently until combined. Pour into a 9 x 13 pan sprayed with …
Read MoreZucchini Stuffed Quinoa Boats
Summer is here and if you have planted a vegetable garden you may be harvesting the first crop of zucchini, peppers and tomatoes. 
Here is a delicious way to serve zucchini. These stuffed zucchini quinoa boats can be your side dish with turkey burgers or chicken on the grill or you can eat them as your main dish because they are packed with protein and veggies.
Ingredients
6 medium zucchini (3 large zucchini forgotten in the garden for a few days)
2 Tablespoons olive oil
2-3 cloves garlic smashed
1 onion finely diced
1 yellow or orange bell pepper finely diced
2 roma tomatoes or 1 large tomato chopped
1 ½ teaspoons salt
1 teaspoon pepper
2 sprigs of fresh thyme chopped fine (2 teaspoons dried thyme)
2 cups chopped fresh spinach
4 basil leaves chopped
3 cups cooked quinoa (I used red quinoa)
½ cup grated parmesan
½ cup grated mozzarella
¼ cup pine nuts
Wash and cut the zucchini in half lengthwise. Scoop out the center portion of each half zucchini and dice up what you have scooped out.
Saute garlic and onions in olive oil. Add peppers, tomatoes and chopped zucchini and stir until all vegetables are soft. Add thyme, salt, pepper, chopped spinach and basil and cook for 2-3 minutes. Remove from heat and add cooked quinoa and parmesan cheese and stir until blended.
Fill zucchini boats full of the quinoa mixture and sprinkle pine nuts on top. 
Bake in 375 degree oven for 30-45 minutes depending on the size of your zucchini. Sprinkle grated or sliced mozzarella cheese on top and bake for 5 minutes more until cheese is melted. Serve and enjoy!!!