Clean eating meme from BuzzFeedUK

Is this your ideal version of clean eating? I know I sure wouldn’t complain if this was what being a clean eater entailed! But, alas, it is not. So if clean eating does not require one to eat their favorite food while soaking in a luxurious bubble bath (which I would fully support if that became a thing, by the way), What Is Clean Eating?

Now, I have a disclaimer. This post is by no means meant to convince you to change your whole life, but rather to simply to inform you. I say “whole life” because let’s be honest- our lives revolve around food.

We have specific time slots where our body tells us we need to eat and if we skip those times, our body is going to let us know it is not happy. Food is the center of social events. Food is what gives our bodies fuel. Food is…Ok, well you get the picture! Food is important.

So what is clean eating?

To put it simply, clean eating is generally staying away from processed and refined foods and consuming whole foods. But even this definition comes with caveats.

There is a wide spectrum of clean eaters and what people deem as whole foods/processed foods. Some say that anything with a label disqualifies it from the category of whole foods. However, in my opinion, if we are to be realistic, you probably would need to live on or near a farm to live off of that definition of whole foods.

Others say that whole foods can have a label, just stay away from those with a long list of ingredients. This tells you that the food has been processed or refined as little as possible.

I personally like the definition of what clean eating is given by Manuel Villacorte, MS, RD,

“I define a clean eater as someone whose diet consists of 80 to 90 percent whole foods, 80 to 90 percent cooking and preparing their foods from scratch, using minimally-processed foods and including superfoods in their diets.”

Read what other registered dietitians say about their definition of clean eating here.

From my research, it seems some may refer to clean eating as a diet (or use it as a diet/way to detox), but most qualify it as a lifestyle choice. So what are the shalls and shall nots of clean eating? Here is the general consensus that I discovered from my research.

What are the Thou shalts?

Thou shalt eat five to six times a day. Now, don’t go eating six big meals! It’s more like three meals and two to three snacks. The idea behind this is to have a steady intake of food that will keep your metabolism going. Hopefully, you’ll be less likely to reach for your favorite vending machine food if you’ve been eating throughout the day.

Thou shalt eat whole foods. Choose whole, natural foods when you hit up the grocery store. Again, this commandment of the clean eaters is dependent on your definition of whole foods. But the overall principle is to consume fruits, vegetables, whole grains, low fat dairy, and grass-fed/free-range meats. The types of food allowed in clean eating is where the Paleo diet vastly differs.

Thou shalt include protein, carbohydrate, and fat at every meal. We’ve heard it time and time again from our moms and teachers, it is important to have a balanced diet. I am such a slacker with this all-too-true advice. I’m always like, “Why yes of course, I’ll take another roll…” (six rolls later).

Half the battle is striving to include a variety of foods in your diet. The other half of the battle is portion control. I’d recommend checking out the recommended portion sizes from the U.S. National Library of Medicine, you’re sure to have some new food goals.

Thou shalt veggie-up. If I was to become a clean eater, this would be a struggle for me. It’s not that I don’t like veggies, I do. Rather it is remembering to include them in my diet.

Vegetables are stuffed full of vitamins and fiber, which helps you feel full and gives your bodyits needed nutrients. So making a concentrated effort to include those veggies in your diet for eating clean is key!

This Grandma Is Fun has some great clean eating Recipes to look through if you are interested in cooking up a tasty meal. Below are a few that I picked out for my meal hit list.

Stuffed Flank Steak Kabob

Mediterranean Chicken Salad and Creamy Balsamic

Healthier Chocolate Trail Mix Bites

What are the Thou shalt nots?

Thou shalt not eat processed food and refined sugars. Avoiding processed foods that have a long list of ingredients on the label is probably the best way to go. If you can’t even pronounce the ingredient, healthy eaters say to avoid it like the plague.

Try incorporating/substituting those refined grains (like white flour) with whole grains like quinoa, brown rice, whole wheat bread, oats, amaranth, and others. If refined sugar is a hard one, Elle Paula from SFGate, offers some great suggestions on How to Eliminate Refined Sugars.

Thou shalt not drink away all your calories. Drink my calories? Yes, you read right. Avoid soda, coffee, and other high calorie drinks. Also, limit your alcohol intake. The recommended limit is one drink per day for women and two for men. Strive to stick with water, low-fat/skim milk, or 100 percent fruit juice.

Thou shalt not indulge your salt, fat, and sugar cravings. Cutting back on processed foods will already help you reduce your consumption of this tantalizing trio, especially salt. Americans eat way more than the recommended 2,300 mg of sodium a day. Try to use spices instead to turn up the flavor on your meal.

Fats. You need not avoid them all together, remember there are healthy fats! Try to replace some of those common fats (whole milk, butter, sour cream, fatty cuts of meats) with olive oil, nuts, peanut butter, avocado, fish, low-fat dairy, and other yummy substitutes.

Sugar. This one can be catching-a-gazelle-kind-of-hard-thing to avoid if it is normally part of your diet, which for most it is. So start small. Look for foods without sugar as an ingredient or make sure it is listed closer to the end. Limit yourself on soda, candy, desserts, and some boxed cereals.

Some Tips

• Don’t buy it just because it says it is “clean.” Do your research because you may end up spending more money then you’re wallet can take.
• Spice it up. When switching from processed foods to whole foods, things can taste pretty bland. So dive into your spice cabinet or stock up on those much needed spices. My favorite go to spices include basil, rosemary, parsley, cinnamon, nutmeg, cumin, paprika, and dill.
• Remember, just because it’s called “clean” eating does not mean that other foods are “dirty.” Nor should we food shame those who choose not to go with the clean eating regiment. Jaclyn London, a registered dietitian, wrote a great article over at Good House Keeping addressing clean eating and this particular topic more fully.
• Don’t obsess over it. In the article I mentioned above, London recommends to embrace indulgence. If we become too obsessed with checking every little thing we eat (unless of course you have an allergy or medical condition), we forget that it’s ok to eat something we want. Like that tub of cookie dough ice cream sitting in my freezer… It’s all about moderation.

Well, I hope you learned a little bit more about exactly what is clean eating!

Clean eating is similar to the Paleo diet. To learn more about the Paleo diet and how it differs from clean eating click here!

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Carole here from My Kitchen Escapades and this recipe was the yummy result of the cold weather hitting Minnesota last week. To mark the occasion, I decided to ignore my to-do list and spend the afternoon reading my son’s favorite book “The Giver” by Lois Lowry while eating three (yes, three) bowls of this yummy soup.

I present this yummy Sausage and Spinach Italian Soup to fill that need! Loaded with Italian sausage, cannellini beans, spinach and potatoes.

When I was deciding on what type of soup I wanted to create for this special occasion, I knew it had to be creamy and loaded with good stuff I could pile onto my spoon. My cold day recipe was especially successful with my family and they especially loved dipping some homemade french bread into the crazy delicious broth! This will definitely be on repeat at Casa Jones this long Minnesota winter!

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Sausage and Spinach Italian Soup

Ingredients

• 20 oz mild Italian sausage removed from the casing
• 1 large onion chopped
• 8 oz baby portabella mushrooms chopped
• 4 cloves garlic minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp red pepper flakes
• 6 C chicken broth
• 1 bay leaf
• 15 oz can cannellini beans drained
• 1 pound red potatoes diced
• 12 ounces fresh baby spinach
• 3/4 C heavy cream
• salt and pepper to taste
• sliced provolone cheese

Instructions

• In a large pot, brown the sausage over medium high heat until no longer pink. Use a slotted spoon to remove the sausage from the pan, leaving the grease in the pan. Set aside the sausage. Add the onion and mushrooms to the sausage drippings and sauté until they begin to soften, then add the garlic. Cook for another minute, then add the oregano, basil and red pepper. Stir well then add the chicken broth, scraping the browned bits off the bottom of the pan.
• Add the bay leaf, beans, and potatoes and allow it to begin to simmer. Reduce the heat and allow to simmer until the potatoes are cooked through, about 5 minutes. Add the spinach in large handfuls, allowing them to wilt down before adding more. Add the cream and mix it in well. Taste the soup and add any needed salt and pepper to the finished soup before serving.
• To serve, ladle oven safe bowls with the soup and place a slice of provolone on the top of each bowl. Put the soup under a high broiler until the cheese begins to brown, about 3-4 minutes, then serve.

x

If you like this recipe, check out this Chicken & Potato Chowder

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For my first post I decided to use a real foodie adventure as a jump off point. I happened to go on one of my yearly treks to Toronto recently. A couple of times a year I make the 4 hour trek up there to visit a blogging friend. We hang out, visit local markets and hit fabulous restaurants. It’s always a blast. My friend Isabelle blogs at Crumb, it’s such an amazing site. Some time ago I pinned a recipe of hers that uses rainbow carrots. I’ve never been able to make them because I can never find rainbow carrots in my area.

As luck would have it Isabelle and I happened upon some at a small market we visited last weekend. I realize they are hard to come by in some areas, but if you ever happen upon them make sure you grab a few bunches. When I got home from my trip I made a few different recipes using the rainbow carrots. One of the recipes I made was Isabelle’s Balsamic Roasted Carrots. I had been wanting to make them since I first pinned them a couple of years ago.

I have to say they turned out amazing. I love roasted vegetables so I could eat these every single day. The balsamic vinegar adds just the right hit of flavor, and the honey adds a touch of sweetness. I opted to leave out the thyme, simply because I didn’t have any on hand.

You can totally make this recipe with regular carrots if you do not have access to rainbow carrots, or baby carrots. Use what you have, that tends to be my motto in life. You can’t sweat the small stuff. If all you have is regular carrots, use them and adjust the time a bit.

Thanks for reading today. Tune in next month when I share something seriously decadent for the holiday season. Thanks to the gals for inviting me to join the team. I’m pleased as punch to be here.

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Roasted Rainbow Carrots

Author Adapted by Cravings of a Lunatic

Ingredients

• 2 bunches fresh carrots peeled and trimmed
• 1 tablespoon good quality olive oil
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar

Instructions

• Preheat the oven to 425 degrees F.
  
• Line a rimmed cookie sheet, or pan, with parchment paper. Set aside.
  
• If the carrots are really large you can slice them in half lengthwise. If they are thin you can leave them whole. Peel if desired. I did one batch peeled, and one batch not peeled.
  
• Place the carrots in a large mixing bowl and toss with oil, salt and white pepper. Make sure to toss until evenly coated.
  
• Now arrange the carrots in a single layer on your cookie sheet. You can place some cut side down, and some cut side up. Whatever works for you.
  
• Place the cookie sheet in the oven, and roast the carrots for about 10 to 15 minutes, depending on
• thickness
  .
• In another small bowl add the honey and balsamic vinegar, whisk until it comes together perfectly. Pour this over top of the carrots evenly, move the carrots around until it evenly coats them all.
  Roast the carrots for an additional 15-20 minutes, depending on size. You can cook them to taste, if you like al dente cook them for a little less time. If you like them soft you can cook them for longer. I like mine to caramelize almost to the point of overdone, with the inside of the carrots being soft. It's just how I roll.
  
• Remove from oven. They are best when eaten immediately. 
  
• Serve with a big old rainbow coloured smile!

Take a look at some other great posts by Kim! Just click on the picture to be taken to the recipe.

This amazing idea has been shared with Whipperberry

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My daughter had a little bit of a meltdown last night. It’s football season, she is in Colorguard, and the schedule is intense. The straw that broke the camel’s back was an online chemistry quiz. She was up at 5am, went to early morning religion class, school, practice, straight to piano, grabbed something to eat, came home, ate her dinner, and then finally had time to take her online quiz. It was an open notes quiz, but when you are mentally burned out, what does that matter?

She bombed it.

5 times.

That’s when she lost it, and started to cry. I don’t blame her. We talked it through, emailed the teacher, made a plan. It will all work out.

When I am feeling like she did last night, I am so tempted to eat some comforting junk food. And the holiday season, while I love it, can be very stressful. And there is lots of comforting junk food available during the holiday season. I was looking for a recipe to indulge in that was “holidayish” and comforting, but would still leave me feeling healthy. Man, I found it!

Sometimes when I find a new recipe that I love, I just don’t know how to do it justice here on the blog. This is one of those recipes that is better than good. This is wowzer! I would eat it as a main course for lunch and dinner. No sides. Okay, so I kind of did do that. Word of advice; make a double batch. I will make double next time, and I will be making it just for me and my man. One recipe each, and it will probably be just barely enough! It is definitely going to be on my holiday table. I really hope you try it and can’t wait to hear from you when you fall in love!

Fat Girl Trapped in a Skinny Body introduced me to this wonderful Cold Rice Salad for Fall. It is chock full of healthy goodness that tastes so good it would appeal to anyone! This recipe is not just for health nuts! And it is such a great recipe for the holidays, because you can make it ahead and serve it cold.

I love the nutty goodness of wild rice. You could use brown, or even black thai, but wild rice is my choice. I love the cranberry, nuts and hint of orange. This Pin Rocks!

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Cold Rice Salad for Fall

Author Adapted by Made From Pinterest

Ingredients

Salad Ingredients

• 1 cup wild rice
• 1/2 cup dried cranberries
• 1/3 cup chopped toasted pecans
• 1/3 cup chopped toasted unsalted cashews
• 1/4 cup finely chopped green onions
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion

Dressing Ingredients

• 2 tablespoons raspberry vinegar or red wine vinegar
• 1 tablespoon orange juice
• 1 clove garlic minced
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1/3 cup olive oil
• 1/2 tsp ground pepper

Instructions

• Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
• While the rice is cooling, mix the dried cranberries, pecans, cashews, green onion, celery and red onion.
• Combine the vinegar, orange, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
• Season with salt and pepper to taste.

Check out some of our other holiday recipes!

Pumpkin Crunch CakeTexas Roadhouse Rolls with Honey Cinnamon ButterSweet Brown Sugar Baked Ham

This amazing post has been shared with: Living Well Spending Less and Whipperberry

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Last Saturday at 3:30 in the morning, I received the following text from my oldest son, who is in his freshman year at BYU:

“Hey Mom! We got bored and decided to dye my hair.”

Well….a million possible responses ran through my head at that ridiculous hour, but I did the wise thing by rolling over, muttering “just perfect” under my breath, and going back to sleep. If he wasn’t 1200 miles away, I would have smacked him up side that red head.

I finally responded to his text the next morning, after I had attended church. I wanted to be in the proper Christian mind-frame

My newly styled son would have despised this chicken as much as I despise his hair. You see, my favorite BYU student can not stand artichokes, so I guess that gives us a second good reason for him to be 1200 miles away from home this week

All the rest of the Jones family (with their normal colored hair), thoroughly loved my latest chicken bake creation! It is so flavorful and makes a fab pan sauce that you can serve over pasta or rice. I love that there are a TON of great Italian goodies in the dish, along with the moist and tender chicken. No skimping on the extras in this recipe!

I have some other killer chicken bakes over on My Kitchen Escapades, so if this Italian Chicken Bake is right up your alley, be sure to click on the pictures below to see some of my other favorites!

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Italian Chicken Bake

Author My Kitchen Escapades

Ingredients

• 5 boneless skinless chicken breasts
• 1 onion chopped
• 8 ounces mushrooms sliced
• 2 Tb oil
• 8 ounces cream cheese
• 1/2 C chicken broth
• 1 package Good Seasons Zesty Italian dressing mix
• 14 ounce can quartered artichoke hearts drained & chopped
• 4 roma tomatoes chopped
• 5 ounces fresh spinach
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 8 ounces shredded mozzarella cheese

Instructions

• Preheat oven to 375 degrees. Trim the chicken breasts and use your hand to flatten out the thick end of the breast a bit. Lay them in a 9x13 baking pan that has been lightly greased.
• In a skillet, heat the oil over high heat and then add the onions and mushrooms. Cook until they are softened.
• In a large microwave safe bowl, place the cream cheese and chicken broth. Microwave on high for 1 1/2 minutes and then use a whisk to blend completely. Add the dressing mix, garlic powder, pepper and salt. Mix well. Mix in the cooked onions and mushrooms, along with the artichokes, tomatoes and spinach.
• Pour the mixture over the chicken and bake for 35-40 minutes, until the chicken is firm. Add the cheese over the top and place under the broiler to brown the cheese.

Parmesan Chicken Bake

Cheesy Spinach Mushroom Chicken Bake

Basil Artichoke Chicken Bake

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

This post was shared with: Whipperberry and Living Well Spending Less

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Not just any cow, she wants an Angus/Limousin grass fed cow from Holy Cow farms. Why does a 17 year teenager want a a freezer full of meat from a grass fed cow?

Two years ago we found that Celiac Disease runs in our family, this is when my daughter and I started our path down a gluten free lifestyle. My daughter has worked diligently to be as healthy as she possibly can through diet and exercise, last month she finished her first sprint triathlon! The next step in our journey of optimal health is trying a Paleo diet lifestyle, no grains, no dairy and very little sugar. To achieve the best results meats should be high quality & grass fed. Does this mean I am going to buy a grass fed cow for her? Not yet,  I learned when we went gluten free that making major lifestyle changes like this is a process that takes time. Our path down a Paleo lifestyle is going to start with our meat being purchased from Whole Foods, if I find that this is a way of eating that we can sustain, purchasing a grass fed cow to fill a freezer may be in our future!

One thing that really helped us ease into a gluten free lifestyle was finding new gluten free recipes to replace our old favorites. These Healthy Raw Cookie Dough Bites from Sara Wilson are gluten free, low sugar and they taste great! Head on over to my guest post at Mandy’s Recipe Box for the recipe, you will be glad you did because……

These Cookie Bites Totaly Rock!

This amazing recipe has been shared with: Whipperberry

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This arugula and grilled pear salad combines the peppery flavor of arugula with the sweetness of grilled pears tossed in tangy Dijon vinaigrette dressing.

I grew up with iceberg lettuce. I only thought lettuce was iceberg lettuce. I had no idea the wondorous varieties of lettuces in this vast world. After all, mom did the grocery shopping and we ate what she bought. When schools sold salad, it was iceberg. When we went to simple restaurants, they had iceberg salads. It’s no wonder I was naive to the vast quantities of lettuces out there.

It wasn’t until my early twenties when I lived in Europe was I introduced to a plethora of lettuces: dandelion, green leaf, red leaf, romaine, arugula, kale, bibb, radicchio, frisee, and so many more. So much healthier than iceberg. Iceberg lettuce has very little nutritional value compared to these other varieties.

I’ll never forget when I had dandelion greens as a guest in someone’s home in Vienna. I thought they were poor and had to go outside and pick dandelions to make a salad. LOL. True story!

Arugula has no shortage of nutritional value either! It has the fighting properties of phytochemicals to combat cancer-causing elements. It’s a great source of Vitamins A, C and K with a rich source of minerals, iron and copper making it a great alternative to spinach!

Don’t limit yourself to using arugula in just salads. Arugula ads great flavor to sandwiches, wraps, soups, pesto, pasta and more.

Since I’ve graduated from iceberg to arugula and more, I find that I no longer eat iceberg. The dark leafy greens pack more of a punch and are so much healthier for you.

The thing I love about this salad is the grilled pears. You toss them in the dijon vinaigrette dressing and lightly grill them on each side. I learned this simple trick from a master chef. This salad pairs well with salmon or chicken.

Enjoy!

If you like this dish, you might also like these other recipes by Jen at Bakerette.com

Avocado Tomato Salad

Cafe Rio’s Cilantro Lime Vinaigrette Dressing

Cherry Whipped Salad

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Aragula and Grilled Pear Salad with Dijon Vinaigrette

This arugula and grilled pear salad combines the peppery flavor of arugula with the sweetness of grilled pears tossed in tangy Dijon vinaigrette dressing.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Bakerette.com

Ingredients

• 2 tablespoons minced shallots
• 4 tablespoons extra-virgin olive oil
• 4 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon Dijon mustard
• 2 pears sliced
• 6 cups Arugula
• 1 pint blueberries optional
• 1/4 cup toasted walnuts optional

Instructions

• In a large bowl, whisk together shallots, oiive oil, vinegar, salt, and Dijon. Toss quartered pears in dressing, remove and grill for a couple of minutes on each side to lightly toast and soften.
• Add arugula to remaining dressing and toss to coat. Divide salad onto 4 plates, fan pears to the side of the salad, sprinkle with walnuts and/or blueberries, if desired, and serve.

Recipe inspired by MyRecipes.com

This post is linked to Keeping It Simple, Skip to my Lou, and Making the World Cuter

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I have a great recipe for you today! It can be prepared ahead of time, so dinner time is a breeze! It is simple to make, but the presentation is downright elegant. That can be important on a busy summer day. Like today. I have so much to do today. My morning started at 4 am! I am on my way to pick up my teenage daughter from a camp she attended this week three hours away from home. We will pick her up, grab some breakfast and then the real work begins. We are headed to the lake! Time to work on knee boarding, wake boarding, jet skiing and water skiing. I could add that we will be tubing, but that is not work. That’s just crazy hanging on while my hubby does everything he can to throw us off. We love water sports!

After a long day at the lake it is nice to come back and have a nice meal, and this one is perfect for days like these. When we had this at the lake last week, I had the steak rolled and tied in the fridge in the morning. When we were done, playing (I know earlier I called it “work”. I am getting more honest as the post goes on!), we soaked the skewers while the grill warmed up. After I put the skewers through the meat, I cut it into individual pinwheels or rolls on either side of the skewer. Already they look delicious!
Then just lay the Stuffed Flank Steak Kabob on the grill and cook through on each side.  And dinner is done. And you look like a culinary hero! Which you are, or will be when you make these Flank Steak Kabobs. 

This recipe from Menu Musings is Made From Pinterest tested and approved because…

This pin rocks!

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Stuffed Flank Steak Kabob

Author Adapted from Menu Musings

Ingredients

• flank steak ~ 1 1/2 - 2 pounds
• boursin cheese spread with herbs
• sun dried tomatoes julienned
• fresh baby spinach rough chopped
• salt and pepper
• Oil for grilling
• Butcher's twine

Instructions

• Lay the steak flat and make some shallow cuts across the grain, and pound flat between two sheets of plastic wrap.
• Season with salt and pepper. Spread 2/3 container of Boursin cheese. Top with spinach and sun dried tomatoes. Roll tightly and wrap with plastic wrap. This dish may be cooked immediately, or stored in refrigerator for 12-15 hours until ready to grill.
• Tie with butchers twine every 1"-1 1/2" apart. Place soaked skewers in the meat next to the twine. Cut on either side of the skewer and butcher's twine.
• Oil the grill and bring to high heat. Drop to medium. Grill each side 4 - 5 minutes for a medium doneness, longer if you want them more done.
• Remove twine and skewers before serving.

I served this with Grilled Potatoes Asparagus Basil Parmesan and

Two Two Easy Peach Cobbler.

This post is linked to Keeping It Simple

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I do not like green eggs and ham.

That is the reaction I felt like I got when I first started serving fish to my kids.

I do not like it, Sam I Am.

They would take one look and wrinkle their noses. The decision was made way before it got anywhere near their mouths. I was never a big fan of forcing my kids to eat things they do not like. Or “think” they do not like. I was a very picky eater growing up. I know how all the coercion tactics work. And how they felt. And how my stubborn tastebuds rebelled. I once had to eat cold tacos for breakfast, because I was not allowed to have anything else, ever, until I finished my dinner. Tacos? Who doesn’t like tacos? Apparently 6 year old me didn’t.

None of the tactics really made me a more adventurous eater. That just came with time. I am not so picky now! You can tell by all the food posts, I love food!

A few tactics that did work on my kids was “Just try one bite for every year old you are.”. 3 years = 3 bites. How about this one? Divide the offending food into two equal portions and they get to choose which portion to eat. Reverse psychology by giving a false sense of control over their food destiny?

While these tactics didn’t necessarily win them over to a new recipe, it did get them to try new foods without it being an overly negative experience.One of my best tactics is to make healthy food that really tastes great. You can read more about one of my most successful tips get kids to eat healthy food and get a great recipe in Coconut Peanut Chicken Satay Stir Fry.

This fish marinade is flavorful without being overpowering. It is great on any mild white fish, as well as shrimp and…. Chicken. The real trick for the pickiest and most reluctant fish eaters is this fish marinade is also great on chicken! Once kids get used to the flavor of the marinade on chicken, the switch to fish is easier, because they are familiar with the taste. This recipe from Kalyn’s Kitchen is simply good food and her site is full of great fish recipes! This one is now a regular in our dinner rotation.

This pin rocks!

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Fish Hater Marinade

Got picky eaters? This Fish Marinade will win over the most reluctant of fish eaters. But if they are really obstinate...it is good on chicken too!

Ingredients

• This marinade is good on halibut tilapia, or mahi-mahi (Any mild white fish, really.), shrimp, and chicken. Chicken can be marinated for longer.
• One piece per person

Marinade Ingredients:

• 3/4 cup olive oil
• 1/4 cup lemon juice
• 2 tsp. coarse ground black pepper
• 2 tsp. Spike Seasoning optional, but good I found it with the spices
• 2 T garlic minced crushed or pureed
• 1 T dried basil - for this recipe I like dried better than fresh

Instructions

• If using frozen fish, thaw completely. Combine marinade ingredients. Put fish in ziploc bag and pour marinade over. This marinade makes enough for 4-6 pieces of fish. I keep leftover marinade in the fridge, it lasts for two weeks. Or make a smaller batch for less fish.
• Marinade for 2-3 hours, longer for chicken.
• When ready to grill, heat grill to high to preheat and take the fish out of the fridge and allow to come to room temperature. Oil grates with grill spray or using a paper towel dipped in oil and rubbed over grates using tongs.
• Reduce heat to medium-high and cook each piece of fish about 10 minutes for each inch of thickness, turning over halfway through. To test for doneness, it should feel firm to the touch, but not hard and flake easily.
• This may also be cooked using the broiler. All the same rules apply :).

How about a little something for dessert?

Two Two Easy Peach Cobbler

Mini Apple Pie Cookies

We’re sharing this post with:

Living Well Spending Less

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I have no problems deciding what to cook on the grill. The list is long. And top of the list is Grilled Potatoes Asparagus Basil Parmesan. This is so good we are totally having it again! Even though I forgot to add the basil. You will want to remember it. Fresh basil on this is amazing! We have made this so many times, and guests love it. My sister in law introduced me to this recipe from Sunset Magazine years ago, and we have been making it ever since. In the winter we make it under the broiler. The vinaigrette has a bold flavor that is unforgettable. Combine that with the salty slices of shaved parmesan, fresh basil, soft potatoes and crunchy asparagus and this is an elegant side that really satisfies.

So even if you haven’t got a name for your grill, you are going to want to make this, because…

This Pin Rocks!

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Grilled Potatoes Asparagus Basil Parmesan

Ingredients

Vinaigrette

• 1/4 cup seasoned rice vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons fresh-ground pepper
• About 1/2 teaspoon salt

Potatoes and Asparagus

• 1 pound red thin-skin potatoes scrubbed
• Cooking oil spray or salad oil
• 1 1/2 pounds asparagus - washed dried and trimmed
• 1/2 cup lightly packed fresh basil leaves rinsed, dried
• 1/3 cup shaved parmesan cheese - I used a potato peeler

Instructions

• Prepare grill for direct heat set on high. Cut potatoes into 1/4 slices and place in microwave safe bowl. Cover with plastic wrap poked with a few holes and microwave potatoes for about 5 minutes to soften. You don't want to cook them completely, just get the process starting, otherwise it takes forever on the grill!
• Combine ingredients for vinaigrette. Pour over potatoes, and mix until potatoes are covered. Oil the inside of a grill basket and add potatoes, reserving marinade.
• Grill potatoes over medium heat, turning basket often until golden brown (about 5-8 minutes) and soft when pierced with a fork. Remove potatoes to serving platter.
• Add asparagus to reserved marinade, toss to coat. Place asparagus in oiled grill basket. Grill asparagus until soft when pierced with a fork, turning often.
• Add asparagus to potatoes.
• Lay basil leaves on top of one another and roll them up together into a bundle. Slice through in thin slices creating ribbons. (This is called a chiffonade.)
• Top Potatoes and Asparagus with parmesan cheese and basil.
• May be served warm or room temperature.

Need to clean your grill? Here are a great method to get you ready for grilling!

Magic Way to Clean Your GrillYou may also like these great recipes on the grill!

Soy Sauce and Brown Sugar Salmon Marinade

Glazed Ham and Pineapple Kabobs

We’re sharing this post with:

Living Well Spending Less

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Betcha want to know my  best trick of all to get them to eat their veggies. The foolproof method? There are two things you need to know. Here goes!
But I am not going to tell you now. To get the full details, you will have to head on over to Mandy’s Recipe Box where I guest posted this favorite recipe of mine. What a tease, right?! But I want to make sure you don’t miss this recipe. It is one my kids request often!

Click on these pictures for some more quick healthy  recipes.

Hope your summer is happy and healthy. Thanks for having us for a “visit”.

We’re sharing this post with:

Living Well Spending Less

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This salad was worth the wait. First, I waited in a long line. It had been a day of lines at the amusement park, so that was not unusual. While in line, I noticed there was a new girl who was being trained. She and her coworkers were having fun. But, then the line got longer. And things got more hectic. And when I ordered my Mediterranean Salad (Which did not have creamy balsamic dressing, that was my great idea!), the new girl was assigned to make it.

Her coworker hastily gave her instructions. The new girl had clearly never seen this salad before, or it wouldn’t have been so hard. Just pile the ingredients in rows over a bed of lettuce. Done! Not so hard, right? Instead, she carefully and artfully was arranging my grapes, unsure what else was supposed to go on the salad. She asked for instruction as a stressed, hurried coworker passed by. They told her to add the oranges and the cranberries. They were out of oranges and cranberries. She looks at me sheepishly. Next time a coworker comes by, she informs them of the shortage.

By now, the line behind me is really long. It is stressing my salad making friend out. I smile encouragingly. She doesn’t see it. Her panic stricken face is riveted to my salad plate. I let people pass me in line while I wait for my salad. They say things like, “Bet you didn’t think they were going to have to grow your salad?”. I laugh. ‘Cause it is kind of true. I don’t laugh hard. ‘Cause I don’t want to make it worse for her. But I am hungry. And the lady behind me is trying to get past me in line with a huge stroller and two kids who have clearly shared a blue cotton candy and are a sticky, hot mess. I lean way forward to let she and the kids pass, and I think about changing my order. But this salad looks really good, doesn’t it?
So I wait a little longer. And someone finally brings out fresh ingredients. And then, without a word, they take the plate away from my salad making friend and dump it out. Next they pile on the gourmet greens, grab handfuls of almonds, grapes, mandarin oranges, feta cheese, and dried cranberries and plop them unceremoniously on the plate in rows. I turn to say something encouraging to salad girl, but she is gone. I suspect she is hiding in the bathroom crying.

Which is sad.

But I finally have my salad. My beautiful rainbow of colors and flavors salad. Hubby pays for our food and we find a place to sit. And I fall in love. I know I will be making this salad at home. I know I will add rotisserie chicken to make it more of meal. And I know it must be topped with a creamy, garlicky, balsamic dressing (Thank you to The Nourishing Gourmet for inspiring this dressing recipe.).

Now having recreated this salad at home, without the lines, strollers, sticky kids and nervous, new employee, I can tell you that I was most definitely right on the money about this one. This salad is a perfect blend of colors, flavors, and textures. The balsamic dressing pairs well with the fruit, nuts and cheese. And the best part? It takes about 20 minutes to throw it all together. Just make sure you have all your ingredients on hand!

This Pin Rocks!

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Mediterranean Chicken Salad and Creamy Balsamic

Ingredients

Salad

• 1 head lettuce of your choice washed and chopped -- I used a box of gourmet baby greens
• 1 rotisserie chicken
• 2 cans 12 ounce mandarin oranges drained
• 2 cups red seedless grapes
• 1 container crumbled Feta Cheese
• 1 1/2 cups dried cranberries
• 1 cup slivered almonds

Dressing

• ⅓ cup balsamic vinegar
• 1/4 cup honey
• ⅔ cup extra virgin olive oil
• 2 teaspoons dijon style mustard
• ¾ teaspoon koshered salt
• 1-3 garlic cloves peeled, and finely minced or put through a garlic press
• 2 tablespoons cream

Instructions

Salad

• Lay a bed of greens on the plate. Layer remaining ingredients in rows across the bed of greens, alternating colors.

Dressing

• Whisk or blend in blender all ingredients. Refrigerate. Will keep for two weeks.

Here are a few other healthy summer meal ideas!

Corn and Black Bean Salsa with Lime Cilantro Vinaigrette

Grilled Hawaiian ChickenPiña Colada Smoothie

We’re sharing this post with:

Home Stories A to Z, Inside BruCrew Life, The NY Melrose Family,
Living Well Spending Less

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When I hear the word granola, I think of my sweet Granny. When I eat this White Chocolate and Craisin Granola, I know it’s the kind of granola she would never have eaten. I, on the other hand, can’t seem to eat enough of it! Neither can my kids, a single batch of it disappears pretty quick at my house. We all love this stuff!

With age comes aches, pain and some wisdom. My body has some very definite ways of letting me know when I have eaten too much refined sugar. My shoulders start to ache so bad that I loose range of motion in them. I get that fabulous sugar high that comes with the horrible sugar crash. I’m guessing that there are plenty of you who by choice or necessity  have cut down on how much sugar you consume. About 4 months ago my daughter and I did a 8 week sugar cleanse. Going sugar free took all the ache’s and pains away, I regained full range of motion in my shoulders again. I feel great, but what about my granola?

Giving up this awesome granola just wasn’t an option for me, so I worked to create a healthier, sugar free version that tastes just as good as the regular version! I feel like I have accomplished the impossible; creating a granola recipe that my Granny would eat because it’s healthy and one I love to eat because it tastes as great as the original.

Now we can all have our granola and eat it too, enjoy!

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White Chocolate & Craisin Granola

Author Tracy van Overbeek Made From Pinterest

Ingredients

• 3 cups old fashioned oats
• 3/4 cashews roughly chopped
• 3/4 almonds roughly chopped
• 1 cup coconut
• 1 1/2 cup craisens
• 1/2 tsp salt 1 tsp if using coconut oil instead of butter
• 1 tsp cinnamon
• 1 stick butter
• 1/2 cup flax seed
• 1/4 cup honey
• 6 oz. white Ghirardelli white chocolate - shaved pieces or small chopped pieces
• 2/3 cup brown sugar
• 1-2 tsp vanilla

Instructions

• Preheat oven to 325.
• In a large bowl, combine oats, cashews, almonds, coconut, salt and cinnamon. Set aside.
• In a medium saucepan, melt the butter or coconut oil, honey and brown sugar until sugar is completely dissolved. Remove from heat and stir in the vanilla. Pour mixture over oat mixture and stir to combine.
• Spread granola on parchment lined baking sheet. Bake granola for 15 minutes at 325. Remove granola from oven and break into pieces. If granola is still soft bake 5 more minutes. Let the granola cool, break into pieces and add the white chocolate & craisins.
• Optional you can use other nuts i.e. walnut or pecans.

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Sugar Free White Chocolate & Craisin Granola

Author Tracy van Overbeek Made From Pinterest

Ingredients

• 3 cups old fashioned oats
• 3/4 cashews roughly chopped
• 3/4 almonds roughly chopped
• 1 cup coconut
• 1 1/2 cup craisens
• 1/2 tsp salt 1 tsp if using coconut oil instead of butter
• 1 tsp cinnamon
• 1 stick butter
• 1/2 cup flax seed
• 1/4 to 1/2 cup Malted Rice Syrup
• 6 oz. sugar free white chocolate shave or chopped into small pieces
• 1/2 cup Truvia Sugar Free Substitute - can use more or less to taste
• 1-2 tsp vanilla

Instructions

• Preheat oven to 325.
• In a large bowl, combine oats, cashews, almonds, coconut, salt and cinnamon. Set aside.
• In a medium saucepan, melt the butter or coconut oil, honey and brown sugar until sugar is completely dissolved. Remove from heat and stir in the vanilla. Pour mixture over oat mixture and stir to combine.
• Spread granola on parchment lined baking sheet. Bake granola for 15 minutes at 325. Remove granola from oven and break into pieces. If granola is still soft bake 5 more minutes. Let the granola cool, break into pieces and add the white chocolate & craisins.
• Optional you can use other nuts i.e. walnut or pecans.

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What is your favorite Easter tradition? My kids favorite tradition was decorating Easter eggs with their cousins. I’m in Utah visiting Deb and my kids. When my 21 year old son heard that we would be getting together with the cousins the first thing he asked me was “are we coloring eggs”?

So tonight my 11 year old son dyed one Easter egg, while his adult cousins dyed over 2 dozen! I loved seeing all the crazy designs they came up with. It reminded me of when they were younger.

One of my personal traditions is sneaking candy from my kids Easter baskets! Once the candy is gone I’m craving some healthy food. These Healthy Chocolate Banana Pancakes are perfect, I can have something healthy that tastes great.

Head on over to Mandy’s Recipe to get the recipe. Next time you need a healthy breakfast give these a try.

We are sharing this with:Mandys Recipe Box,A Bowl Full Of Lemons,

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I’ve been working on cutting out refined white sugar out of my diet, that meant cutting out my traditional banana bread recipe :(. My search for a healthy banana bread recipe that didn’t make me feel like I was compromising on taste began. Confessions of a Gluten Free Mom had the recipe I was looking for, her blog is full of great gluten free recipes and beautiful photography.

If you are new to gluten free baking you need to understand that gluten free flours are a bit on the tricky side. They have to be coddled and coaxed into performing well. If you take gluten free bread batter or dough and put it in a tin foil bread pan it will burn on the outside and be under cooked on the inside. Cheap bread pans will be better, but you won’t get the optimum results you are looking for. Get yourself a high quality stoneware bread loaf pan, your banana bread batter will cook perfectly every time, golden brown on the outside and moist on the inside. My bread pan is the Le Creuset line from Sur la table, worth every penny!

I loved how my kitchen smelled while the bread was baking, I nearly burned my fingers trying to cut it while it was still hot. I spread the butter, let it melt and took a bite. Banana bread heaven! The lack of white sugar really lets the flavor of the bananas come through. The only change I will make with my next loaf is to add some sugar free chocolate chips. Either way this recipe is a new family favorite…..

Oh yeah, this Pin Totally Rocks!

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Healthy Banana Bread Recipe

Author Adapted by Made From Pinterest

Ingredients

• 2½ cups Brown Rice Flour
• ½ teaspoon Baking Soda
• ½ teaspoon Sea Salt
• 1½ teaspoon Baking Powder
• ½ teaspoon Cinnamon
• ¼ teaspoon ground Nutmeg
• ½ cup chopped walnuts or pecans
• 2 Eggs beaten
• 6 ripe Bananas mashed
• ⅓ cup Raw Honey
• 1 teaspoon Vanilla Extract
• ½ cup melted Coconut Oil

Instructions

• Spray bread pan with coconut oil spray and preheat oven to 350 degrees.
• Chop pecans or walnuts roughly.
• In a medium mixing bowl combine rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans.
• In another bowl, combine and mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
• Add mashed banana mixture to dry mix.
• Pour batter into your oiled bread pan.
• Bake for 50 minutes, or until a toothpick comes out clean.
• My loaf pan was 22 cm - 8 1/2", I had enough batter to fill the pan and 1 mini loaf pan. You can also make muffins with if you have some extra batter. After 1 hour my loaf was still wasn't done, I cooked it for about 75 minutes. As all ovens vary, use a toothpick or a knife to test your loaf for doneness before removing from oven.

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 I can’t wait to share one of our favorite family meals with you today. This is a go to weeknight meal that I hope you will enjoy.When I first moved out on my own, spaghetti was one of my favorite things to make. Not because it was one of my favorite things to eat, but because all you have to do is boil some pasta, heat a jar of marinara sauce, and sprinkle some parmesan cheese. Dinner done! When I reached for the jar of marinara sauce on our first shopping trip after getting married, my hubby was puzzled. He asked me why I was getting jarred sauce. For spaghetti, I explained. He said Ewww! and I said Ugh! He was raised by his wonderful, Italian mother who made everything from scratch. I called her once for her marinara recipe. Turns out she grew the ingredients in her garden, canned the tomatoes and then made the sauce. It all seemed so much more complicated than the jar!

This Italian Skillet Chicken has all of those fresh flavors, and you can still get dinner on the table in 30 minutes. My daughter says it is her new favorite healthy meal. I love when budget friendly and family friendly come together!

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Italian Skillet Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 2 Tablespoons of olive oil
• 4 medium ripe tomatoes diced
• 4 cloves of garlic minced
• 2 Tablespoons Balsamic Vinegar
• 4 Tablespoons Basil chiffonade
• 8 ounces mozzarella cheese shredded

Instructions

• Pound chicken breasts between two sheets of plastic wrap to an even thickness.
• Generously salt and pepper both sides of the chicken.
• Heat 2 Tablespoons olive oil in skillet over medium heat.
• Cook chicken until brown on both sides, turning once, about 6-8 minutes.
• While chicken is cooking, dice tomatoes and garlic.
• To create a basil chiffonade take 6-8 leaves of basil and roll in a bundle lengthwise. Cut through the bundle, creating ribbons.
• When chicken is done, remove to a plate and place tomatoes in the skillet over medium heat until tomatoes break down, about 6 minutes.
• Add minced garlic and balsamic vinegar. heat through, about 2 minutes.
• Remove tomato sauce from pan and place in a bowl.
• Wipe out the skillet with a paper towel.
• Place chicken back in the skillet and top each piece of chicken 1 Tablespoon of basil.
• Next, layer the tomatoes on top of the chicken and top with mozzarella cheese. Pile it high!
• Place under the broiler until cheese is melted , spotty browned and bubbly.

Some perfect sides to go with this meal are:

Easy Soft French Bread

Cheesy Garlic BreadsticksGarlic Parmesan Roasted Squash

We are sharing this yummy recipe: Tatertots And Jello , Just Us Four Blog, Be Different Act Normal, Will Cook For Smiles, Cheerios And Lattes,Inside BruCrew Life, The Recipe Critic,  A Bowl Full Of Lemons  , Lady Behind The Curtain,

The post Italian Skillet Chicken appeared first on TGIF - This Grandma is Fun.

 Have you guessed the two ingredients yet? I gave you a hint with the fruit I chose.

1 banana, 2 eggs!

That’s it folks. Just zip them up in the blender and cook like a pancake or crepe. Low cal, gluten free, and packed with protein, these are breakfast dynamos.
These pancakes rock!

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2 Ingredient Pancakes

Author adapted by Made From Pinterest

Ingredients

• 2 eggs
• 1 ripe banana

Instructions

• Blend 2 eggs and 1 ripe banana in a blender until smooth. Cook like a pancake or crepe. Top with favorite topping and enjoy a healthy breakfast.

For another healthy breakfast idea try:

Bell Pepper Sautéed Eggs

We are sharing this yummy recipe with:  Chef In Training,  Mandy’s Recipe Box,  Inside BruCrew Life,  Hun What’s For Dinner, A Bowl Full Of Lemons,Savvy Southern Style, Life With The Crust Cut Off, The Taylor House, Someday Crafts, The Recipe  Critic, Lamberts Lately

The post 2 Ingredient Pancakes appeared first on TGIF - This Grandma is Fun.

I am clearly not as charming as I once was. Let me explain. Last summer we went to Park City, Utah for a day as a family. You probably think Park City is only a winter destination, I did, but somebody smart came up with the idea of having a roller coaster, a zip line and an Alpine slide, among other fun things, to bring off season tourists to the area. We headed straight for the zip line, first thing.  Heights kind of scare me, but I like to force myself to do things I am afraid of. That feeling of overcoming a fear is a good one. I knew I would be fine once the zip line got going, but the waiting was making my anxiety soar! I got situated in the harness, which was like a chair. Then while sitting in the harness you place your feet on a hinged gate and wait for the attendant to release the gate and off you go. By now I was shaking, sweating, and feeling a little sick. I asked the nice (or so I thought) young man if he would say “now” when the door was going to swing open. He said sure, but he was not enthusiastic or convincing when he said it. I waited, counting every terrifying and exhilarating second as I waited for him to give the word. The door swung open, I lurched down the zip line, and heard in the background a monotone voice say, “Now.”. Really?Next was the Alpine slide, and to get there we had to walk past the zip line. The same guy was helping two cute girls nearer his age into the harness. As we continued to climb up to the slide I heard his voice in the distance saying, “Ready? One, two, three, now!” I am not kidding! No monotone voice for them, he was dripping with positive energy for those girls. Um, hold on now. Was I in any way unclear when I requested that very same thing?

So, I am not as charming as I once was. But to my hubby, I still got it. In the last 5 months, my husband and I have focused on healthy eating because we like each other so much, we would like to spend nice, long lives together. Check your calendar. You will see that those 5 months include the holiday season. Are we crazy or what? He lost over 50 lbs and I lost 30, even while we were surrounded with goodies. So if you are losing ground in your New Year’s goal to create a healthy eating habit, we want to tell you don’t give up! We let ourselves enjoy some of  the good food here and there during the holidays, but got right back on with eating well, rather than letting ourselves slip back into old habits. One thing we have learned is to be healthy you gotta learn to love your vegetables. We have made them the bulk of our diet. Breakfast is my favorite meal of the day. So when I saw this healthy breakfast idea from Apron Strings, I was in! It took less than 10 minutes to make these Bell Pepper Sautéed eggs. They were hearty, healthy, and oh so good.I am all for pancakes, muffins, waffles, hash browns, crepes and all things bread for breakfast. Just not every day. These Bell Pepper Sautéed Eggs are a great breakfast to get your body and brain going in the morning. And the cooking technique makes eggs with a silky texture. No rubbery fried bottoms to tear through.  Just adjust the cooking time for how you like your eggs. I like my yolks cooked over medium, with the yolk mostly cooked but still a little runny. Mmm!

Enjoy a healthy breakfast that will help you stick with your New Year’s resolution. Don’t throw in the towel, you can still create a healthy lifestyle change.

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Bell Pepper Sautéed Eggs

Author Adapted from Apron Strings

Ingredients

• 1 Bell Pepper cut into 3/4 inch rings
• 1 Large Egg
• 1 Tablespoon butter
• 1 Tablespoon water

Instructions

• In a non-stick skillet, heat butter over medium heat until melted.
• Reduce heat to medium low and add pepper rings.
• Cook for 1-2 minutes to allow the pepper rings to soften and sweeten in flavor.
• Crack egg and pour slowly into the pepper ring, allowing the egg to set a little so it doesn't leak out under the ring. (Don't worry, if a little leaks out, it still tastes and looks great!)
• Add 1 Tablespoon water and cover for 2-5 minutes depending on how you like your egg cooked.
• Add salt and pepper and enjoy!

This Pin rocks!

We’re sharing this recipe with:  Inside BruCrew Life, Sugar Bee Crafts,Hun What’s For Dinner, Lamberts Lately ,Chef In Training,  Mandy’s Recipe Box,  Inside BruCrew Life,  Hun What’s For Dinner, Savvy Southern Style, Life With The Crust Cut Off, The Taylor House, Someday Crafts, The Recipe  Critic

The post Bell Pepper Sautéed Eggs appeared first on TGIF - This Grandma is Fun.

When I cook a nice meal, what I want out of my family is an end of the cooking show reaction. At the end of the show the host and their guests taste the recipe of the day and ooh, and aah, over the taste, texture, flavor, moistness; every exquisite detail is described. What I get most often when I ask how my family likes a new recipe is, “It’s good. I like it.” I’t’s good? Good? LIKE? I press for more detail. “On a scale of 1-10, where would you rate this?” By now they are annoyed and evasive. “I already said, it’s good.” Ugh! Good is such a generic term, I don’t know what to make of it.It is the start of a new year, and your kids, like mine, are probably not back in school yet either, so we are all still eating holiday food. But come Monday morning, we are all going to step on that scale and let out a shriek over what we have done to ourselves. I know, you are probably totally irritated with me for mentioning it before Monday. But, trust me, I am trying to do you a favor. I am giving you time to go grocery shopping and be prepared to make this for dinner Monday night. The shift from holiday eating to more healthy eating, can taste a little, well…bleh. Baked Parmesan Tilapia to the rescue. For once, I got my end of the cooking show reaction! Hubby said he definitely wanted this again. Daughter said, this is fish? In fact, the fam said I did not make enough, and everybody had their own large filet! We like it with Garlic Parmesan Roasted Squash  or Oven Roasted Cauliflower.I found this pin when I was looking for recipes to use up some tilapia I bought on sale. But when I went to print out the recipe, it suddenly struck me that it seemed like the fish in the pic was sitting in a pool of melted butter. All that fat was going to defeat my healthy goals, so I read through the comments and found that several people substituted greek yogurt for the butter and mayonnaise. Perfect. With the cheese, seasonings and spring onions, we didn’t miss out on flavor at all this way. This recipe from Mama’s Supper Club is a keeper! Here’s to eating healthfully, and feeling like you aren’t.

This fish Rocks!

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Baked Parmesan Tilapia

Ingredients

• 2 lbs tilapia fillets orange roughy, cod or red snapper can be substituted
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 7 Tablespoons Greek Yogurt
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce

Instructions

• Preheat oven to 350 degrees.
• In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
• Brush top with juice.
• In bowl combine cheese, greek yogurt, onions and seasonings.
• Mix well with fork.
• Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
• Spread with cheese mixture and bake until golden brown, about 5 minutes.
• Baking time will depend on the thickness of the fish you use.
• Watch fish closely so that it does not overcook.

Notes

This fish can also be made in a broiler.
Broil 3 to 4 minutes or until almost done.
Add cheese and broil another 2 to 3 minutes or until browned.

We are happy to link this post to these great blogs: Lamberts Lately  – Living Well, Spending Less – Live, Laugh, Rowe – 52 Mantels – A Glimpse Inside – What’s Cooking Love

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One other thing that I REALLY want to remember about this summer is the recipe that we have to share with you today even though I don’t really like pickled things.  Pickled beets, Pickled eggs, Pickled Watermelon Rinds. Yeah, they don’t do anything for me.  So why would I choose to try out a recipe that calls for pickling vegetables?

.

Two reasons.

The first being that I was drawn to all of the vibrant summer colors of the fresh vegetables that this recipe calls for.

The second reason being the challenge that the author, Smitten Kitchen, says about this Sandwich Slaw.  And I quote:

“If you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.”

That would be me.

Putting my pickled prejudice aside, I bravely embarked on attempting to make this Pickled Vegetable Sandwich Slaw.

The recipe states that these will be lightly pickled within an hour and fully pickled within a day.  This will also last in your refrigerator for up to one month.

That is if no one eats it.

Which they will.

Because I did.

Yeah, me who doesn’t like pickled things.  This adds an uh-mazing zest to a sandwich and could also be eaten solo as a side dish.

It’s that good.

So try something brave today and make this Pickled Vegetable Sandwich Slaw.   Just click on over to My Kitchen Escapades where I have shared the whole recipe.

You just may become a pickled fan.

Like me!

Hope everyone has a great Labor Day!

Monday Link Parties today!

I Should Be Mopping the Floor

The Princess and her Cowboys

Creating Really Awesome Free Things

Boogieboard Cottage

Pursuit of Functional Home

Rain on a Tin Roof

DIY Showoff

Make Ahead Meals for Busy Moms

A Pinch of Joy

Jam Hands

Flour Me with Love

 Check out these other great lunch ideas!

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Here we are in August and we’ve been blazing hot. In fact, we hit 20 days of 100 degree temperatures not too long ago. It was a record for Utah. Thankfully we’ve plummeted to about 95 degrees this week, so we’ve had some respite. LOL. I understand that summer is supposed to be hot and sweaty and sticky, but I’m really not that comfortable stripping down to skivvies to stay cool like I see some people doing. If I could make my own world, it would always be 75 degrees. Is there such a place on this planet?

So now that I am permanently wearing flip flops, short sleeve shirts, and capris, I thought it would be fitting to make this yummy blueberry buttermilk sherbet to keep me cooled off so I’m not sitting in my car all day with the air conditioner blasting on my face.

This, my friends, is sooo freaking easy to make. Only FIVE ingredients and TEN minutes to prepare. Throw it in an ice cream maker and you’ve got yourself a cool, creamy dessert.

Buttermilk gives this creamy sherbet an amazing tangy flavor and the lemon and blueberries make this treat extra fresh.

Print

Blueberry Buttermilk Sherbet

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 1 1/2 pints

Author Bakerette.com

Ingredients

• 1 1/2 pints 3 cups fresh or frozen blueberries thawed
• 2/3 cup granulated sugar
• 1 1/2 cups buttermilk
• Zest of 1 lemon finely grated
• 1/2 teaspoon pure vanilla extract

Instructions

• In a blender or food processor, puree together the blueberries and sugar until smooth.
• Using a fine-mesh sieve set over a large bowl, pour the blueberry mixture over the sieve. Press the puree into the sieve to extract as much liquid as possible. Discard the solids. Stir in the remaining ingredients.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions. Meanwhile, place an airtight container in the refrigerator while churning the sherbet. (Keeping your container cold will help the ice cream freeze quicker when stored.)
• Transfer sherbet to chilled container and place in the freezer to harden at least 2 hours or overnight. Store up to 2 weeks in the freezer.

Recipe inspired by Martha Stewart

Thank you so much Sherri, Tracy, and Debbie for inviting me to share some of my fave recipes. You can also find me on the Web at:

You might also like these other recipes at Bakerette:

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I’ve really been thinking a lot lately that I need to make better food choices.  I haven’t actually done it yet but I’ve really been thinking about it a lot!  I REALLY think about it as I’m wolfing down some fast food during my lunch hour.  I know that I need to be eating much Healthi-“er’ food.  There’s that “er” word again.

Does chocolate count?

I know what you’re thinking.  Stop it.

Super easy and quick to make, these Healthier Chocolate Trail Mix Bites might fit the bill.  I pinned this from Undressed Skeleton (she sounds much skinnier than me) and all you need is some dark or semi-sweet chocolate chips and then whatever trail mix you enjoy.  I used one that had raisins, almonds, walnuts, pumpkin and sunflower seeds.

Put your chocolate into a microwave safe bowl and microwave until melted.  Make sure you don’t over microwave and burn your chocolate

With a spoon, drop your chocolate onto some waxed paper.  Make a round circle about the size of a fifty cent piece:

While the chocolate is still melted, press your trail mix into each round and then let cool.  You might also want to put these into the refrigerator to help the cooling process.  I made these on a day where it was a hundred degrees and I also had my oven on so mine definitely needed to go into the fridge.  After cooled, they should look like this:

When my husband saw these sitting in the fridge, he says “Debbie….Have you taken a picture of those “things” in the refrigerator yet so I can eat some? Cause they are really good.”

Men are so detail oriented.

But wait…..how did you know they were good?   Did you ALREADY eat one?

Bruce is much Sneaki-“er” than I am.

With summer upon us,  these may not be the best thing to be carrying around on a hot  day because they definitely will melt, but they taste wonderful!  So keep them in the fridge and treat yourself after a run or a workout.

Try these Healthier Chocolate Trail Mix Bites today!  Dark chocolate is Healthi-“er” right?

This Pin Rocks!

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This went above and beyond my expectations and was so incredibly good.  In fact, it came out so good it made me feel like I must have some Italian blood in my body because now I can officially make Ricotta Cheese.  I know you didn’t hear me, but I just said “Ricotta Cheese” in an Italian accent.  Bellisima!  I have no clue what that means, but I can say it now that I am part Italian.

Here’s the lineup of what you will need:  Whole milk, buttermilk, heavy whipping cream, a fine mesh strainer, some coarse salt and some cheesecloth:

First line your strainer with the cheesecloth.  I layered it with four layers and set it in a bowl:

Then in a large saucepan, add 4 cups of milk, 1 cup of buttermilk and 1/3 cup heavy cream.  On medium heat, bring to a boil until it reaches 185 degrees.  In the recipe, it says that if you don’t have a candy thermometer, not to  worry because you will be able to see the curds separate from the whey.  My candy thermometer is broken so I winged it.  The recipe says that it will take 10 minutes or less for the separation to take place and it took exactly 10 minutes. Booyah!  After the curds (solid white parts) have separated from the whey (cloudy liquid part) take a slotted spoon and spoon the mixture onto your cheesecloth sprinkling with a little salt every couple spoonfuls or so.

Now you can either let this drain in a bowl or if you want to really impress your family members, you can fashionably tie it to your faucet and allow the extra whey to drip out in your sink.

Let drain for about 5 minutes and then you’ve got THEE. BEST. RICOTTA. CHEESE. EVER.

I snuck a taste before it even really cooled down and was immediately addicted!  I can’t express enough how amazing this tasted.

This Ricotta Cheese needs no fancying up.  It is incredible just as it is.  Trust me. It is Fantastico!  That’s Italian for fantastic in case you aren’t Italian.  Like me.

It’s no surprise to report that Questo pin rocks! 

Print

Make Your Own Fresh Ricotta Cheese

Course Cheese

Author Framed Cooks

Ingredients

• 4 cups whole milk
• One cup buttermilk
• 1/3 cup heavy cream
• Coarse salt

Instructions

• Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
• Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
• Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
• Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.

Check out these sites that we are excited to link with today!

Southern Lovely – DIY Crafty Projects – Lady Behind the Curtain – And Sew We Craft – Ginger Snap Crafts – Lil Luna – Real Coake – Daisy Cottage Designs – Kitchen Meets Girl – Housewives of Riverton

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You know what I hate? I hate it when I go to make a salad, only to find out my lettuce has gone icky. Don’t you agree? I really enjoy a good salad, but I haven’t been having much of it lately, because it is winter. It is not because it is out of season that I haven’t been having salads, but because in the cold weather I am not in the mood for salad.

So I have been buying lettuce, but by the time I get around to making a salad, the lettuce has gone bad. I have been seeing pins for different ways to store lettuce all claiming to be wonderful and I wondered….which one is the most wonderful?

So, I hosted my very own longer lasting lettuce contest. The contestants  began as three heads of Romaine Lettuce.I washed and dried each leaf and then stored them four different ways. After two weeks, I found that all of the methods were effective, but one was my clear favorite.

Contestant number one was Lettuce in a Ziploc Bag with a paper towel wrapped around it.  This came from Pinch My Salt.This method was very efficient. It didn’t take up much room in the fridge, and there was very little browning after two weeks. I like this method for sandwiches, where you will be pulling out one leaf at a time. The remaining lettuce stays crisp and ready to go.

Contestant number two was Lettuce in a bag that you blow air into like a balloon and then tie it. This idea was from GrowVeg.comThis had pretty much the same result as the Ziploc bag, but you would have to have a larger bag for a larger amount of lettuce and it takes up more space.

Contestant number three was lettuce cut and prepped in a bowl with a paper towel laid on top and covered tightly with plastic wrap.I liked this method because the lettuce is ready to go. Again very little browning or wilting. What I didn’t like was that it takes up a lot of space in the fridge.

Contestant number four is the winner for making salads! Thank you Hickory Holler Farm for the idea of storing lettuce in a Mason Jar.While the results between all four methods were pretty similar, this lettuce stayed crisper than the others. But that is not why it won according to judge (me :)). It won, because you can pack quite a bit of lettuce in that jar! Since by design the jar is tall, it uses some of the vertical space. It even fits in the door of my fridge.

I love that the prep is done, and the lettuce is ready to go. That is really helpful to me on a busy weeknight.

If you will not be using all the lettuce in the jar for salad, I recommend putting the remaining lettuce in a ziploc bag with a paper towel, as shown above. Once the mason jar is open and the lettuce is exposed to more air, this method becomes less effective.

I now like having a jar or two ready to make a salad with dinner.

In anticipation of the warmer weather Spring is soon to bring us (and I’m counting on it. Man, I hate Winter), I wish you some happy salad making.

These Pins Rock!

Want your lettuce to last even longer? Try our Longer Lasting Fruit and Veggie Wash!

We love linking with:  The Hopeless Housewife – Kitchen Meets Girl –Housewives of Riverton – 733 Blog – Southern Lovely – Adorned From Above – The Life of Jennifer Dawn – Gooseberry Patch – Someday Crafts – Wonderful Wednesday – Lady Behind the Curtain – And Sew We Craft – Ginger Snap Crafts – Lil Luna

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I still need to make a cute label for them and wasn’t going to worry about it until it got a little closer to Christmas.  However, I was blog surfing the other day (Me? Spending hours on the computer? Really? No way!) and found this darling label for my vanilla bottles.  And the best part about it is that it is FREE!

I am so excited to just be able to print these off and Voila!  My bottles will be done.  Aren’t these cute?

Just hop on over to Live Laugh Rowe to print the label for your bottles. AND she’s offering a great giveaway to help encourage  you to make your own vanilla.

Thanks so much Kelly! You’ve just made my life a little less crazy around the holidays.

This Pin Rocks! 

The post Make Your Own Vanilla Part Two – The Label appeared first on TGIF - This Grandma is Fun.

Only three things are needed.  Bottles, vanilla beans and Vodka.  So easy!I  bought my bottles online from Specialty Bottles for .74 cents a  piece, and the vanilla beans at Amazon.com.   I have never bought Vodka in my life so felt a little unsure of what I was supposed to get, but it all looked the same so I just got the cheapest that I could find.   While purchasing the Vodka, the cashier did the RUDEST thing!  I had gotten my I.D. out to prove that I was over 21 and old enough to purchase liquor and SHE DIDN’T EVEN ASK FOR IT!  Sigh. Note to self.  Time to dye my hair.

The directions from the pin said to use 2-3 beans for 4 oz of vodka.  I just used two and that worked out fine.  I cut the vanilla beans in half and then cut each half all the way up the middle to expose the fleshy inside of the bean.

Into the jar it goes and pour the 4 oz. of vodka in.After capping the first fifteen bottles,  I looked at them and it appeared that at the bottom they were already starting to “steep” and the vodka was turning a beautiful amber color. How exciting! The bottles are supposed to steep for at least a month before using so I have made these in plenty of time.  And one of the best things about this is that when the hectic-ness (is that  a word?) of the holidays hit,  I will have these all ready to go to give to neighbors and friends.  What a stress reliever!  In fact, I think this might turn into a yearly tradition for me.

This made me so happy today and I would definitely say that This Pin Rocks!

UPDATE:  Here is a quick pic of my vanilla after a week of steeping.  This is so fun to watch and I can’t wait to give them out as Christmas presents.

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