Garden Quinoa

Quinoa has been a popular lunch item for us lately!  Mike prefers his with olive oil, lemon juice, feta, red onion, and red pepper while I prefer mine like this!  I keep a large container of garden quinoa in the fridge for a quick fix lunch.  MUCH better than the crusts of grilled cheese and left over pb&j triangles I find myself eating all too often!  

Quinoa is very healthy for you and an easy prep dish!  Here’s a little bit about this  “super food!”:

Quinoa (pronounced keen-wah) tastes very much like a grain; it is actually a seed and related to the spinach family. It also cooks like a grain, making it an excellent replacement for grains that can difficult to digest or for those on a gluten free diet!

Some of the nutrients in quinoa (one of the top super foods) include:

Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.

Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient!

Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber!

Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous, disease-causing substances.

Prep Ahead Plan:  Make this  dish and store it in the fridge for an easy pre-made lunch during the week! 

Garden Quinoa

Ingredients

2 cups water

1 cup quinoa

1 pinch salt

1/8 teaspoon of garlic powder

1/4 cup olive oil

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced (or chives, or red onion diced)

1 handful fresh parsley, chopped

Directions:

1.  Rinse quinoa thoroughly (this prevents it from tasting bitter).

2.  In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes.   Fluff with a fork.

3.  Cool to room temperature or stick it in the fridge to cool for a bit.

4.  Meanwhile, in a large bowl or storage container, combine olive oil, garlic powder lemon juice, tomatoes, cucumber, green onions, and parsley. Stir into cooled quinoa and refrigerate.

A fridge that encourages healthy eating...thanks Pinterest..

With a little help from Pinterest, I took the food we already had in the fridge and organized it in a way that would inspire healthier eating.  I thought I would share!

Over the summer we started to make an extra effort to eat even healthier than we already do and work out more.  I used to try to get on the treadmill a few times a week but nothing consistent.  My husband who now runs anywhere from 6-10 miles A DAY (if not more) has lost over 20 pounds since July 31st simply by eating healthier and exercising.  Impressive and very inspiring!  I try to keep up by doing yoga and squeezing in anywhere from 16-20 miles a week.  I have lots of running friends who probably don't consider that to be any big feat but it's good for me!

"If you keep GOOD FOOD in your fridge, then you will eat GOOD FOOD."  I recently came across this quote on Pinterest and I couldn't agree more!  I find that when healthy snack options are easily accessible, Mike, the kids and I will opt for those over something pre-packaged and/or processed.  Having an organized fridge where everything is visible has really helped us to eat healthy and stay on track!

Prep Ahead Plan:  Over the weekend, take some time to wash and cut fruit, boil eggs, roast meat, dice cheese and do any other prep work that lets you have lots of grab and go healthy options during busy weekdays!

Grab and Go Snacks:
On the top left you'll notice a selection of "ready to eat" foods that we can literally grab and go.  Washed carrots and snap peas, hummus, pineapple chunks, cucumbers and red pepper.  The kids know that they can help themselves to any of those "ready to eat" foods on the top shelf at any time!

Healthy Beverages:
Skim milk, water with lemon, water with cucumber and mint (great for your skin!),  kids water bottles, orange juice (reduced sugar with no added sweeteners), 100% cranberry and pomegranate juice which tastes yummy with Pellegrino are pretty typical weekly selections around here.

Fruit:
Always fully stocked with apples, oranges, pears, lemons, etc...

Deli:
I'd like to stay from deli items on a more regular basis.  They're loaded with sodium and nitrates and using our own roasted meats (even an all natural rotisserie turkey or chicken from your local market would work!).  This week we have sliced roasted chicken and cubed reduced fat sharp cheddar.

Quick Protein Snacks:
On the bottom left we have lots of protein packed snacks and/or meal options like cottage cheese, hard boiled eggs, almonds, pecans, walnuts, etc...

Berries and Lunch Box Items:
My kids LOVE any kind of berry.  We keep blueberries, strawberries and raspberries next to packable lunch box items like apple sauce, yogurt and Fruitable juice boxes.

Soft Cheese Drawer:
Mozzarella for make your own pizza night, feta for salads, etc.  (And yes, we have real butter.  It's a must on our popcorn during the occasional family movie night!  NOT healthy but SO good!)

Veggies:
These are the veggies that we have with meals.  This week they include different types of squash, broccoli, asparagus, salad fixings, green beans, peppers, eggplant,  garlic, etc.


I'm certainly no expert on fitness, health and nutrition but I thought I would share what works for us!  Enjoy the weekend!

Pumpkin Pancakes

I hate saying farewell to summer but as that cooler, drier air moves in and the mornings and evenings require a light sweater, I start remembering all of the things I love about fall!  If we can't swim in the pool all day then we might as well drink pumpkin lattes and light cinnamon candles!  Well, my girls don't drink lattes but they do love anything and everything pumpkin!  These have been a weekly dinner menu item since labor day.  They're easy, delicious and loaded with everyone's favorite flavors of fall!  I hope you like them as much as we do!

Prep Ahead Plan:  Mix the dry ingredients the night before or even a few days before and store it in a ziploc bag.  When you're ready preheat your griddle and quickly mix up the wet ingredients in a bowl and mix in the dry!

I heart my Cuisinart Griddler.

Pumpkin Pancakes

Ingredients

1 3/4 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

1 teaspoon vanilla

2 cups flour

3 tablespoons brown sugar

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon ground allspice

1 1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon ground cloves (optional)

1/2 teaspoon salt

non-stick butter spray

Directions:

1.  Preheat a griddle over medium high heat.

2.  Mix the wet ingredients (the first 6 ingredients) in a large bowl.

3.  Mix the dry ingredients in a medium sized bowl.

4.  Stir dry ingredients into wet, just to combine.

5.  Spray the griddle with non stick spray and drop a 1/4 cup of batter onto the griddle (drop as many 1/4 cups of batter on the griddle that will fit).  When the pancake starts to bubble, flip and brown the other side!  Serve with confectioners sugar or syrup!   

Playdate Mac and Cheese (In the slow cooker)

Summertime is fast approaching and we can’t wait!  As the girls and their friends spend the day swimming and playing, they work up quite the appetite!  I try to choose menu items that won’t take me away from lifeguard duty and overall backyard patrol!  That’s why this slow cooker mac and cheese is one of my favorite summertime lunch options!!

I love making baked mac and cheese!  If you were hoping to see a recipe for the baked variety you can find it here! The one I’m sharing today is a little different! I HATE to admit that although my kids will eat the baked version, they prefer the box!  Yup…Annies, Kraft, doesn’t matter what the brand is, they like it better!  Yuck!  I was THRILLED to finally find a recipe that is homemade but tastes like it’s from the box, only better!  Did I mention you can make it ahead in the slow cooker?  Perfect!  I call it playdate mac and cheese!  Enjoy!

Prep Ahead Plan:  This mac and cheese takes about 2 hours in the slow cooker.  I usually throw it in the slow cooker at around 10 in the morning so it’s ready for the hungry crowd at noon! 

Playdate Mac and Cheese (In the slow cooker)

Adapted from Paula Deen

Serves 4-6

Ingredients

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)*

4 tablespoons butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp cheddar cheese**

1/2 cup sour cream (I use low fat)

1 (10 3/4-ounce) can condensed Cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

* I use regular elbows not the casserole ones

**I noticed if you shred the cheddar yourself, the cheese melts creamier!

Directions

1.  Boil the elbow macaroni for 6 minutes and drain.

2.  Melt the butter and cheddar cheese in a saucepan.

3.  Combine macaroni, cheese and butter mixture and remaining ingredients in the slow cooker and cook on low for 2 -2 ½ hours, stirring occasionally.

Beach Shrimp

Here is a perfect summer recipe from Southern Living!  It’s quick and easy to throw together and bakes up in no time.  I have served it both hot and cold and both were a hit!  Perfect for a picnic on the beach or an easy app at your backyard BBQ!  Welcome summer!  We’ve been waiting for you!!!

Prep Ahead Plan:  I have found the shrimp is more flavorful if you let it sit in the marinade for several hours in the fridge before baking!

Beach Shrimp

Recipe adapted from Southern Living

Ingredients

3 pounds unpeeled, large raw shrimp (I use the deveined, easy peel, large shrimp)

1 (16-oz.) bottle Italian dressing

freshly ground black pepper (as much or as little as you like-I use about one tablespoon)

3 garlic cloves, minced or crushed

2 lemons, halved

1/4 cup chopped fresh parsley

3 tablespoons of butter

Directions

1. Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley and dot with butter.

2. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve right from the pan!

Herbed Chicken with Lemon

Here is an easy light dish that makes great use of those freshly planted herbs on your deck or in your garden.  I like to serve it over sautéed vegetables and brown rice.

Prep Ahead Plan:  Combine all of the ingredients in a baking dish the night before.  Bake the next evening when you get home!

Ingredients:

cooking spray

4 boneless, chicken breasts

salt and pepper to taste

1 teaspoon olive oil

juice of 1 lemon

2 teaspoons fresh rosemary (use more or less to taste)

2 tablespoons fresh parsley, chopped (use more or less to taste)

¼ cup chicken broth

Directions:

11. Preheat the oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray.

  2. Combine all ingredients, except for the chicken, in the baking dish.  Stir to combine.

  3.  Add chicken into the mixture and turn to coat with the herbs.  Refrigerate until ready to bake or bake for 30 to 35 minutes immediately. ( Cook longer if the chicken is a little thicker. If the chicken is on the thinner side, cook for a shorter time.)

Guinness BBQ Chicken for St Patty's Day

I really want to like corned beef and cabbage and get into that whole St. Patty's Day dinner tradition but I just can't seem to do it!  I do need to have something festive on the menu for tomorrow and I think anything with Guinness on the ingredient list qualifies!  With the weather forecast calling for mostly sunny skies and temps in the 60's, Guinness bbq chicken will be the perfect "summer is so close I can almost taste it" kind of meal!  Take five minutes tonight and prepare this chicken for tomorrow night's St. Patty's Day feast!  Enjoy!


Prep Ahead Plan:  Prepare the chicken tonight and leave it in the fridge until you're ready to bake it tomorrow!  Alternatively, the chicken can be grilled!  Reserve the marinade, boil it and baste the chicken while cooking!  


Guinness BBQ Chicken
Ingredients:
1 teaspoon seasoned salt
4 split chicken breasts (bone in)
1 bottle of Guinness
2 tablespoons dark brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 tablespoons dark molasses
1 teaspoon garlic powder
crushed red pepper (to taste)
cooking spray


Directions:
1.  Spray a 9 X 13 baking pan with cooking spray.   
2.  Season chicken with seasoning salt.  Place remaining ingredients in the baking pan and stir to combine.  
3.  Place chicken in the pan and spread sauce all over the pieces.  Make sure the pieces are skin side down in the pan.  Cover and refrigerate for 4 hours or overnight.  
4.  Preheat oven 350 degrees.  Bake the chicken, uncovered, for 30 minutes.  Flip the chicken and bake for an additional 30-40 minutes.