Eggs Herbs Banana. Who knew?!
Eggs are a big part of our house. Big. Huge.
Why? Ummm… TASTE! No, that’s not all…
They offer quality nutrition for the brain and body – lecithin, saturated fat, cholesterol, retinol (the good form for vitamin A for immunity, beautiful skin, and healthy eyes), omega fatty acids, vitamin e, and more. We only buy pasturer-raised eggs, because those hens are treated well and their eggs are more nutritious.
I’m glad that Kamea is a fan of scrambled eggs – her growing body benefits. She especially loves them when I mix stuff into them like today.
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Saturday, April 25th, 2015
Painting our Pinterest inspired art project.
More often than not I tune out the moms gushing about Pinterest inspiring their kiddos birthday parties, home decorations, or art projects. It’s just too much for me. I mean, who has time for that? Surfing Pinterest, getting supplies, and then making all of those projects? Good grief.
Well, there’s a first time for everything I guess.
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Wednesday, April 22nd, 2015
My latest love: crunchy, light, nutritious, and delicious.
These little freeze-dried wild blueberries (organic) are my latest obsession.
Here’s the backstory: We’ve been dabbling in the organic freeze-dried fruit options (berries, primarily) the past month, because Kamea (my 4 year old) really loves them. I can’t find any fault with them. They’re convenient, organic, don’t require thawing, and I’m guessing pretty nutritious (I’m presuming they retain some nutritional value after undergoing the freeze-dried process. If anyone knows any better, please advise – that said, they’re still a decent little snack).
We were buying a brand sold at Whole Foods Market, Just Tomatoes, which offers many different kinds of berries. Kamea loves the Just Tomatoes – Cherries. But, their blueberries leave a bit to be desired. In my attempt to save money, by shopping on Amazon to restock the freeze-dried goodness, I stumbled upon these Nova Scotia freeze-dried wild blueberries. They’re not necessarily cheaper but they’re tastier.
Totally love at first bite.
For starters, they actually taste like blueberries. Almost better, the texture is light, airy, and delightful. My favorite part is when I stumble on a cluster of them in the bag. Mmmmmm yum. We are raving fans of this brand for freeze-dried organic blueberries.
Kamea eats these by the handful. My favorite way is in whole-fat, organic, grass-fed yogurt, as pictured above (I add raw almonds, too). They’d also be great on ice cream. Or, toss some on top of your next salad.
Such a good kiddo (and mama-on-the-go) snack. Go get some.
Saturday, April 18th, 2015
Refreshing salad with Sweet Capri Dressing.
This dressing, Sweet Capri Dressing, is one of my favorites. It’s my most requested dressing from family and friends.
I made it this week, enjoyed it on a few different salads, and decided I should share! I promise that you will want to eat salads practically every day when you dress them with this delectableness.
It’s found in my RECIPE BOOK HERE.
And… it’s now found here on my blog. Keep reading to get the recipe. It’s one of those dressing recipes that keeps you going back for more salad. #BowlLickingAnyone?
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Thursday, April 16th, 2015
Green Smoothie and a Book. Nutrition. Yay.
I am in the mood for some more greens in my life. At least I think I am.
The trouble is that I get inspired about it at night when I’m thinking about food (…in bed… before I meditate… because trying to meditate while thinking about food never works). However, when the next day arrives, I’m not really in the mood to make or drink a green smoothie. And, I have all of the produce sitting in the fridge… waiting to be whipped up in my blender.
I’m in like… no mood.
So, last night I decided I should make my smoothie the night before so it’s all ready to drink in the morning. Totally worked.
I opened the fridge to see my bright-eyed and bushy-tailed green smoothie waiting to be consumed. Extra bonus: it was cold from being in the fridge all night which made it extra tasty.
Yup. This is my new thing. Make the smoothie at night.
PS. That’s a new book I’m reading, The Vitamin Cure for Children’s Health Problems. It has a nifty chart detailing vitamins (with interesting amounts recommended), plus a chapter on high-dose vitamin C therapy. He also wrote a book for infants and toddlers, but I haven’t read that one.
Damn good chocolate gluten-free muffins.
Yummy gluten-free chocolate muffins and friends are two awesome things.
Over the years I’ve become friends with various women around the world via the internet. It’s a great way to find like-minded people when you struggle with finding them in your local community. Enter: The Nourished Village.
The Nourished Village was created by my sweet friend, Joanna, to bring (and support) like-minded moms together in a virtual community. It’s just lovely. It’s filled with friendly people, recipes, empowering ideas, and caring support as we mamas navigate parenthood (asking questions in the Facebook Group like… Are you getting dental X-rays on your little one? What supplements do you give your kids? What are the best foods for growing bodies? How can we mom’s deal with motherhood in style and with grace? What schools are you thinking about for your child? That’s also where I heard about this Chocolate Gluten-free Muffin recipe.)
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Thursday, April 9th, 2015
Tuna salad with apple. Delicious.
I just whipped up this little ditty of a tuna salad and thought I’d share.
It’s totally share-worthy.
You see, I usually eat (low mercury) tuna straight from the can, but now that there is this great Primal mayo available, my tuna can go back to being fun. I’m pretty sure every single mayo out there is made with crap oils which is why it never passes my lips… except for this one. Primal mayo uses avocado oil! Finally. Someone “gets” it. They pretty much make it the way I would at home, if I were into making my own mayo. Which I’m not.
Just never got into making mayo.
And, now I don’t have to even entertain the possibility because I can buy Primal Mayo. Yay. (I bought mine from ThriveMarket BTW.)
The next awesome ingredient is adding apple. It adds the perfect amount of sweetness to cut through the mayo and make each bite a pleasure.
I also added raw grass-fed cheese. Because. It’s cheese.
My Blu Burger Grille Mod
Here’s another quick mod to a restaurant menu I do when we eat at Blu Burger. (Here is my Chipotle Mod. Here is my True Food Kitchen Mod.)
Why do I modify my foods at restaurants? Probably because I won’t truly enjoy my meal if I don’t. Simply put: most restaurants aren’t cooking with ingredients or methods that optimize health (i.e., burgers on grills or health destroying oils like canola oil). I know you might think I’m a bit … errrr … extreme. Hello, my name is Kristen, have you met me?
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Pan Roasted Chicken Breasts w Easy Pan Sauce and green(!) cauliflower
My husband really loves chicken and we have it on the menu about once a week for dinner. I generally make it, whole, in a slow cooker (as a soup) or something else easy (roasted in a dutch oven).
On occasion for our chicken meal, I make some killer chicken breasts. These require a bit more work, but day-uummm they are good.
However(!), I have three requirements.
- The chicken breasts must have the skin on.
- The chicken breasts must have the bone in.
- And, most importantly, the chicken breasts must come from a pasture-raised organic bird… or I won’t even bother.
Once those criteria are met, I get to making pan-roasted chicken breasts with an easy pan sauce and my family is extra happy.
Brining Alert! The recipe includes brining the chicken breasts which is actually easy and only takes about 30 minutes. I’ll admit, I’ve always been intimidated by the whole brining thing, but turns out, it’s easy. I learned about it from America’s Test Kitchen, cuz they brine their breasts, and I trust their recommendations.
Know this: The brine keeps the breasts juicy and flavorful. Totally recommend.
Know this, too: Don’t be afraid of the brine.
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Thursday, March 19th, 2015
Chef Pascal and me. He’s funny and French.
I’ve mentioned a few times that I recently took a 6-month course at a local cooking school to increase my skills in the kitchen. When I went from vegan to omni, I was feeling out of sorts in the kitchen. I ruined too many grass-fed steaks and wild-caught fish.
So, I talked mom into taking this course at Classic Cooking Academy.
It was amazing, fun, and worth every penny especially since I learned to shuck oysters! I don’t know about you, but watching that on YouTube is not as good as practicing in a class with a professional to guide you.
Learning to shuck oysters makes you a total bad-ass.
And, we learned to make things like this…
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