Happy Chinese New Year

It's Chinese New Year and in honor of that I have been trying out a few new recipes. 

I made a Pinterest recipe the other night that turned out so good! (So very good that we ate it all!)

It was simple, easy, fairly healthy, and if you can get your 5 year old and your husband to both say they liked it, it must be a keeper! I modified it to fit the ingredients I had in my fridge and to fit my gluten free needs.

Ingredients:
6 oz gluten free spaghetti noodles

1/4 cup very hot water
2 tsp low sodium beef bullion
3 Tbsp gluten free soy sauce
2 Tbsp brown sugar

Oil for pan frying beef and veggies in pan (I use olive oil)

1lb beef (I used grass feed beef and a fajita steak cut)
1 large red onion chopped
2 large carrots chopped up into small chunk (I used carrots I grow in the summer the wash chop and freeze in 1 lb bags.)
2 cups (give or take) I like broccoli so i make mine heaping cup fulls :-)
2 Tbsp of diced garlic
1 teaspoon sesame oil

Directions:
1) Cook spaghetti as directed. (If you can, time it so you will be draining it about the time the meat and veggies are done.)
2) Combine low sodium beef bullion, gluten free soy sauce, and brown sugar the hot water and stir until fully dissolved. Set off to the side.
3) Cook meat with olive oil in pan until almost done. Near the end add the onions, garlic, and sesame oil so they will start to soften and caramelize a bit and the flavors will combine.
4) Add in carrots and broccoli and put on medium low head to warm and soften veggies. Stir often to mix flavors.
5) When veggies are warmed all the way through (I like mine with a little crunch, cook longer if you prefer a more cooked veg)  Add the sauce you set aside earlier, mix to coat everything well.
6) Pour the entire meat, veg, sauce mixture into the drained noodles and toss to coat everything.

Serve and watch it disappear into happy mouths!

 Original recipe from momsdish.com can be found here.

Serving size:

6

servings

• • 8 ounces
  • Thin Spaghetti; broken in half
• • 1 teaspoon
  • Sesame Oil
• • 1/4 cups
  • Hot Boiled Water
• • 1 tablespoon
  • Beef Better Than Bullion
• • 3 tablespoons
  • Soy Sauce
• • 2 tablespoons
  • Brown Sugar
• •  
  • Oil; for frying
• • 1 pound
  • Beef
• • 2
  • large Carrots
• • 2 cups
  • Broccoli
• • 1
  • large Onion
• • 4
  • Garlic Cloves

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe#sthash.uDCZLntN.dpuf

• 8 ounces
• Thin Spaghetti; broken in half

• 1 teaspoon
• Sesame Oil

• 1/4 cups
• Hot Boiled Water

• 1 tablespoon
• Beef Better Than Bullion

• 3 tablespoons
• Soy Sauce

• 2 tablespoons
• Brown Sugar

•  
• Oil; for frying

• 1 pound
• Beef

• 2
• large Carrots

• 2 cups
• Broccoli

• 1
• large Onion

• 4
• Garlic Cloves

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe#sthash.uDCZLntN.dpuf

And after eatting such a great dinner why not continue the fun with a craft?
 Super simple Chinese lanterns from firstpalette.com.

 Materials

• Paper or cardstock (preferably red or yellow)
• Scissors
• Stapler or tape
• Glue
• Ruler
• Pencil
• Things to decorate your lantern with: gift wrap
  paper, ribbons, sequins, stickers, glitter glue,
  small buttons, etc.

Steps

	1.	Start out with an A4, Letter size, or any rectangular sheet of paper or cardstock. Red and yellow are preferred colors for a Chinese-themed lantern, but you can always choose any color you like.
	2.	Cut a 1-inch wide strip off on one short side. Set this aside for the handle.
	3.	Fold the paper in half, lengthwise.
	4.	Draw a horizontal line one inch from the long edge opposite the fold. *This line is just a guide for cutting and may not be necessary for older kids.
	5.	Starting from the folded edge, cut a straight line about an inch from one short edge, all the way up to the horizontal line.
	6.	Continue to cut more straight lines about 1 inch apart until you reach the opposite short edge of the paper. Remember that the horizontal line marks the point where you stop cutting each straight line.
	7.	Unfold the paper. The paper will have several vertical slits along the middle. Erase any pencil marks or re-fold the crease the opposite way to hide the pencil marks at the back.
	8.	Decorating the lantern is optional but if you wish to jazz up yours, here are some ideas you can try: a.) Make a border by painting with any water-based paint or coloring with crayons or oil pastels.
		b.) Create patterns and details with glitter glue, puffy paint, or markers.
		c.) Glue on a strip of gift wrap paper, patterned paper, fabric, lace, washi tape, or a wide ribbon to make a border.
		d.) Add texture by gluing on materials like craft foam or felt shapes, small buttons, beads, sequins, ribbon, lace, etc. Do not glue on materials that are too heavy for your paper though. Take note to leave at least a half-inch of undecorated area on one top corner. This space will allow you to connect the two edges of the paper to form a lantern.
	9.	Form the paper into a tube shape to transform it into a lantern. Overlap the long edges at least a half-inch. Staple or tape the top and bottom corners.
	10.	Glue on the paper handle from Step 2. Decorate the handle if you like. Once the glue dries, hang the paper lantern as a festive Chinese New Year decoration.

More Ideas

	Instead of paper, you can use a length of ribbon, lace or fabric for the handle.
	Cut strips of crepe paper and glue these along the inside of the lantern's bottom edge. These streamers will make the lanterns move gracefully with the wind.
	Besides the typical red and yellow Chinese lanterns, you can make them in your favorite colors or in hues that go with a particular occasion (e.g. orange and black for Halloween).
	You can also decorate the strips in betwen the slits of your lantern. Glue on small paper or fabric shapes, or draw designs with markers or crayons.

Alternative Option: Clean(er) Eating ~Homemade Hot Chocolate Mix

The sub zero cold weather is coming again to the Midwest.....  BRRRR!
Why not warm up with a cup of hot chocolate, but lets be clean about it.
Instead of a cup of the processed hot cocoa mix (that I told you about a few weeks ago Link here) how about making your own?

It's so simple and you have most ingredients in the pantry, if not they're easily accessible at the store!

 Homemade Dry Hot Chocolate mix

Makes 5 1/2 cups of dry mix

• 2 cups powdered sugar
• 1 cup cocoa powder
• 3 cups powdered non-fat milk
• 1 teaspoon salt
• 2 teaspoons cornstarch

Fill mug halfway with mix (about a 1/4 cup of mix). Pour in hot water. Mix well.


 Here are a few tips that I've picked up over the years while making this.

• Put the cornstarch and powdered milk in the food processor if you have one. (It gets rid of all the lumps!) Then put it in a large bowl and use a whisk to mix together all the other ingredients. 
• You can play with the flavor a bit and add more or less milk depending on the creaminess you prefer.
•  You can also play with the type of coco you add, dark choc, milk choc, white choc, etc. 
• Finally, if you'd like, add a tiny dash of cayenne pepper will give it a great little flavor. You can also add cinnamon or a variety of there flavoring if you want to jazz it up.

Evaluate Your Options: Homemade Fruit Snacks

My child loves fruit snacks. I don't particularly think they are great but there is something about fruit snacks that kids LOVE.

I have searched for "healthier" options. 

I tend to lean towards Mott's or Annie's when I buy them. Since starting this clean eating change I have held off, not wanting to purchase food full of sugar and corn syrup. 

But... have you ever thought making your own? 

I never had, until I saw a few Pinterest posts about homemade fruit snacks. 

Now I am intrigued. 

The Land of Nod blog really interested me. 

http://blog.landofnod.com/honest-to-nod/2014/08/kelsey-nixon-diy-fruit-snacks.html

Another great recipe is here on Wellness Mama. 

http://wellnessmama.com/8959/homemade-fruit-snacks/

I don't have the little cute shaped molds but I saw a few versions of the recipe that just cut them into tiny squares. That would easily do the trick for me. 

Have any of you made fruit snacks? 

Evaluate food Week One: Taco Seasoning

We love tacos. We eat them often. Do you? 

Do you use homemade seasoning or the store bought packets?

Take a look at a packet of seasoning that you can pick up at the store:

 

I couldn’t believe it when If you look at the ingredient you will notice that 'Maltodextrin' as the first item on the list (meaning of all the ingredients this contains the most of that). Maltodextrin is a filler found in highly processed foods and is usually made from corn. If I want corn in my taco I'll use fresh or frozen kernels not processed corn. 

Why would it be the main ingredient in a simple as taco seasoning?

 
Clean Alternative: Make your own batch of homemade taco seasoning. See my tutorial here.

Ingredients:
2 Tbsp chili powder
1 1/2 Tbsp paprika
1 1/2 Tbsp ground cumin
2 tsp onion powder
1 Tbsp dried onions
2 tsp garlic salt
1/2 tsp ground cayenne pepper
1 tsp crushed red pepper

Gently mix all ingredients together in a bowl and store in an air tight container.

Use 2 large scoops of seasoning and 2/3 cup water per 1 pound of taco meat.

I usually triple the recipie and then I have enough for a few months.

Heaven in a Cup!

It's no secret that I love coffee. 

One of my favorite desserts is tiramisu.

I just found a tiramisu latte recipie!!!!

☕️👍☕️😃☕️💗☕️

I have to run out to grab some of the ingredients because it's not things that I have on hand but I'm willing to make the trip because I cannot wait to try this recipe. I am so excited!

The recipe comes from Seduction In The Kitchen blog.

Here is the link: 

http://www.seductioninthekitchen.com/2015/01/tiramisu-latte.html#_a5y_p=3256804

February Challenge: Love Your Body by Eating Clean(er)

A year ago,  February 2014, I challenged myself and all of you to find something you loved every day. I managed to get 25 out of the 28 days with the chalkboard art graphic of something I loved.

This February I am going to kick off another challenge!

February is a shortest month of the year so why not use it as a trial for healthy living!?!

Last year I did a lot of exercise and I'm feeling great. This year I think it's time to challenge myself to make even more changes, specifically in the everyday foods I eat.

Despite all the exercise I've done and my overall daily healthy eating, haven't lost that last 10 pounds of baby weight that I want to get off of me. (Although I know some of that is gaining muscle and losing fat from running and all that kind of thing…)

But after lots of reading and investigation I've come to a realization that I've crossed that threshold into the mid 30 range and it's not just about exercise our calorie consumption (a.k.a. quantity). I really think it has to do a lot with quality. 

I'm really thinking at this point I need to seriously think about metabolism and hormones and overall healthy body balance. 

I've talked before about feeding our kids good food and organic versus healthy versus junk food I think it's time for me to really step up the game and see how much of a difference clean eating makes.

So here's what I'm going to do. I am going to take the month of February and challenge myself to gradually switch my family over to eating high(er)-quality food thought the entire month of February.

Over the next three weeks I'm going to do a series of posts about healthy eating geared towards moms who cook for kids and families. I will also setup a basic framework for the February healthy eating challenge.

I would love to challenge you to join me. No need to jump on the organic or vegan bandwagon, just make some small steps to making your families eating a little more healthy. 

Let's get together, share some tips, recipes, resources, and most importantly encouragement to love your body by eating cleaner and healthy.

Let's make February the eat healthy and love your body month! ❤️

Fall Party Mix Snack

I saw a Pinterest post for a Fall ChexMix but I didn't have the time to make it from scratch so I made my version of a quick and easy fall party mix recipie. 

Great for a get together with friends, a snack for the kids,  or to share with coworkers at the office. 

First pop two bags of kettlecorn and place in a big bowl.

 Add a bag of sweet and salty Chex mix. 

Finally, add 1/2 a bag of Brachs autumn  candy mix.

Quickly mix it up and you have a great big bowl of a sweet fall treat made in under ten minutes and for less than $10.

Meatless Monday: Greek chickpea salad

We have decided ( read  that as "I have forced"😀) my family to join the meatless Monday  movement. 

Here is our first main course. A Greek chickpea salad. Inspired by a pin test recipie but I have thrown own little twist in and made it my own.

I started with the core ingredients:

cucumber diced 

red onion diced 

red pepper diced

1 can of chickpeas

A good sprinkle of oregano

Next add 1/4 cup white wine vinegar and 2 tbsp olive oil and toss well.

At this point I taste tested and decided it just needed a bit more. I added a good squeeze of Romaneo Basil Vinegarette dressing and also diced a large tomato from my garden.

Perfect! And even better after it sat overnight in the flavors really had a chance to meld together.

Roasted Veggies

My me favorite way to eat vegetables is to roast them. It is so quick, so easy, and so delicous!

Step 1: 

Preheat oven by turning the broiler on low (or if you don't have a broiler 350 degrees will also work)

Chop up your select veggies. Some of the veggies that taste good roasted are: broccoli, butternut squash,  potatoes (red, sweet, etc.) carrots, brussel sprouts, peppers, onions, zucchini, and lots more! 

It never hurts to try. 

Step 2

Prep your pan.

I line a jelly roll pan with with foil for easy clean up.

Spray pan with a good coat of olive oil (or cookin spray of your choice)

Step 3

I like to lightly blanch my veggies. It slightly cooks/softens them. I also think the extra moisture helps keep them from burning under the broiler. 

To blanch being a pot of water to a full boil. 

Put the veggies in, the boiling will stop.

As soon as the water comes back to a rolling boil pull out the veggies with a slotted spoon or drain in a colander.

Step 4

Place on treated cookie sheet and season.  Salt and pepper are a must for me, you can add additional specie depending on the veggies you are roasting and your taste preference. 

Garlic, Italian seasoning, and Rosemary are all favorites of mine. 

Finally, give them another generous coat of olive oil spray on top of the veggies.

Step 5

Throw them in the oven and let them roast! (On top shelf under LOW broil)

 

Smaller veggies like broccoli and chopped up brussel sprouts can cook I as a little as 10 minutes. Thicker veggies like potatoes and carrots will take more time. 

Poke test or taste test are great ways to check for 'doneness'.

All you have left to do is eat and enjoy this delicious, high fiber, low calorie, side dish!