March | 2014 | My Foodie Call

Monthly Archives: March 2014
- A 3 Ingredient Iron-Clad Spinach Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 29th
  Do you care about getting enough iron in your diet? Do you justify your steak by telling yourself you are “getting your iron?”
  
  Let’s stop that nonsense.
  
  Spinach, sunflower seeds, and yellow peppers? Healthy in ways you may not realize. Read on.
  
  Did you know that your body absorbs iron best when paired with vitamin C? In case you missed this post, learn about maximum iron absorption again. It is for this reason that this salad is great.
  
  We all know about spinach being an excellent source of iron, yes?
  
  But did you know that sunflower seeds are awesome little iron vehicles too? And the yellow peppers? Well they’re just brimming with Vitamin C. More than oranges.
  
  What does this mean?
  
  Spinach (Iron) + Sunflower Seeds (Iron) + Yellow Peppers (Vitamin C)= Awesome Iron-Clad Salad because your body is actually absorbing the iron.
  
  Iron-Clad Spinach Salad
  - 5 oz bag organic baby spinach leaves
  - 1/4-1/2 cup sunflower seeds
  - 1 yellow pepper, diced
  For the dressing:
  - 2 Tbsp balsamic vinegar
  - 1 Tbsp extra virgin olive oil
  - 1/ tsp all-purpose seasoning
  Combine well in a small bowl.
  
  1) Add spinach, sunflower seeds, and diced yellow pepper to your salad bowl.
  
  2) Drizzle dressing over the salad, toss well to incorporate.
  
  Iron-Clad Spinach Salad
  Posted in Salads, Soups, and Sides | Tagged salad, salad dressing, spinach
- A recipe that will get your family to eat spaghetti squash.
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 26th
  Parmesan Spaghetti with Toasted Walnuts. Can you see the spaghetti squash in there?
  
  This is spaghetti squash. Not quite spaghetti, but I’ll give the squash props for putting in its best effort.
  
  I do love spaghetti squash.
  
  But then again, you’d be hard pressed to find a vegetable that I did not like.
  
  That said, I definitely will not try to claim that spaghetti squash tastes like spaghetti. No, all you low-carb eaters out there, it does not. But it is still tasty and this recipe is a great way to get the family on board with it.
  
  Parmesan Spaghetti with Toasted Walnuts
  1 1/4 cup walnuts
  
  1 cup grated Parmesan cheese
  
  1/2 cup olive oil
  
  juice of one medium orange
  
  2 garlic cloves, minced
  
  1 tsp ground black pepper
  
  1 lb. whole wheat spaghetti
  
  1 cup Italian parsley, fine-chopped
  
  1 spaghetti squash
  
  1. Cook your spaghetti squash first. 375 degrees for 35-40 minutes.
  2. Lower heat to 350°F while the squash cools. Toast walnuts on baking sheet  for 5 minutes, stir and toast for another 5. Let cool, and coarsely chop.
  
  3. Whisk together cheese, oil, juice from the orange, garlic, and pepper in large bowl.
  
  4. Cook pasta according to package directions. Add drained pasta to cheese mixture, and toss to combine.
  
  5. Remove the seeds and shred your spaghetti squash with a fork, scraping it from its shell. Add half to your spaghetti mixture. Toss well. Not rocket science.
  
  6. Stir in parsley and walnuts, and season with salt and more pepper, if desired.
  
  The family ate this a little too willingly. Hmmm…Next time I will add more spaghetti squash.
  Posted in Meatless mealtime | Tagged walnuts, whole wheat spaghetti
- Small changes…quit drinking your calories
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 23rd
  
  Stop drinking your calories.
  
  Seriously, wouldn’t you rather eat?
  
  Again, I do not count calories but really, your Starbucks Frappuccino, or Sweetened Iced Tea or even your Strawberry Coolatta from Dunkin Donuts ?? Not doing you any favors.
  
  Here’s the deal.
  
  Drinking your calories does not bring satiety that food does.
  
  Period. End of story.
  
  It just welcomes unnecessary calories or sugars into your body.
  
  Average can of soda has 150 calories. Is it worth it?
  
  Average soft serve cone from a fast food restaurant is about 170 calories. Pick your poison. I’d rather the ice cream myself.
  
  Are you a Starbucks frozen-mocha-latte-frappa-double-whip-extra-syrup kinda girl?
  
  See below.
  
  You see this Iced Mocha? A Starbucks favorite. 320 calories. Fill you up for maybe 15 minutes.
  
  See this awesome Roasted Vegetable Panini from Starbucks? 350 calories. And this stuff will stay with you and actually has some health components, unlike the above.
  
  You say, “but I want a sweet treat, not a dang veggie panini…”
  
  Fine. But still: For the same amount of calories as the Mocha, you can get this Starbucks Cheesecake Brownie. 300 calories for this dessert and this will fill you up more than that drink.
  
  Drink water.
  
  Save your sugar for the stuff that is worth it.
  
  Posted in Small changes
- What I pack my kid.
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 20th
  
  What I pack my kid.
  
  A recent lunch.
  
  Can someone make me lunch for a change?
  
  A closer look.
  
  Let’s start with that sandwich.
  
  I like this stuff. Pretty tasty.
  
  Edamame hummus as the spread. Hey, why not swap out hummus for mayo the next time you are building a sandwich? Small changes, right?
  
  Romaine. Veggie #1.
  
  Cucumber. Veggie #2.
  
  Add your protein.
  
  Roll and slice.
  
  I am grateful that I didn’t “overstuff” this wrap inadvertently creating a lunchtime snafu. I have made that mistake many times.
  
  Strawberries. These never return home.
  
  Pirate’s Booty. One of the four food groups? I think not, but kids need their crunchy finger foods.
  
  And the sweet treat. Chocolate with gogi berries.
  
  Posted in What I pack my kid. | Tagged kids
- Small changes…Add chopped fresh spinach to your store-bought soups
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 17th
  
  Try this…
  
  Start with this.
  
  This is about half of a 10 oz package of spinach.
  
  Process the heck out of it.
  
  Add it to your soup and heat.
  
  Serve. You will barely notice the spinach and be so psyched you just revved up your health.
  
  Posted in Salads, Soups, and Sides, Small changes | Tagged spinach
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