March | 2014 | My Foodie Call | Page 2

Monthly Archives: March 2014
- Green Smoothies for skeptics. Back in first grade.
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 16th
  It’s that time of year again. If you have known me for a while, you know that my “thing” for the last several years is to force my way into my kid’s’ class and bust out my basic green smoothie recipe for them.
  
  Making spinach drinks for a bunch of first graders? Can’t think of a better way to spend my Friday morning.
  
  Green smoothies have been around for years and really there are 1000 variations, but spinach seems to be the most versatile green to throw in so as not to alter the taste too much. The recipe here that I use seems to be the least “scary” recipe for some of the biggest skeptics, KIDS.
  
  Although there are plenty of closed-minded adults out there too. 🙂
  
  I began using this recipe years ago when I did the Green Smoothie Taste for the My Foodie Call family.Check it out how we decided on this basic recipe.
  
  Gearing up.
  
  I explained about spinach and its nutritional components. Every time that I have come in to class, I have picked a specific nutrient to focus on. For the green smoothie lesson, I focused on spinach and fiber. I told that it was nature’s toothbrush for their intestines. They think I’m weird.
  
  We got to work.
  
  We peeled, measured, and poured.
  
  Although some kids were horrified, one boy had no problem stuffing in extra piles of spinach.
  
  Where the magic happens.
  
  Love when a blender gets 1st grade encouragement. These kids did not disappoint.
  
  Such a vibrant green. Love it.
  
  Empty. The Green Smoothie test yields excellent results.
  
  Lots of cheers and thumbs ups. Can we keep them this age?
  
  Green smoothies are important for pretty obvious reasons. A veggie in your drink? Duh, healthy. But what’s more important is that when put in a blender, the spinach leaves are just flat-out pulverized. This action really helps break down the cell walls of the spinach and makes these micronutrients more available to your body. I guarantee none of us are chewing our spinach near as much as we should.
  
  Get blending.
  
  Super Basic Green Smoothie
  
  (perfect for those that either fear spinach or are convinced that it doesn’t belong in their orange juice)
  - 3 cups organic spinach
  - 12-16 oz orange juice
  - 1 banana
  - 2 cups frozen peaches (or frozen pineapple)
  Blend until smooth. Add a fancy straw. Or at least a bendy one.
  Posted in Snacks | Tagged banana, spinach
- Dark Chocolate Chunk Peanut Butter
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 14th
  I am a nut butter addict.
  
  Have you tried making peanut butter yet? Seriously, it’s super easy. You just need a food processor.
  
  Do you have one?
  
  If you are just starting your health journey, BUY ONE.
  
  Invaluable. Seriously.
  
  If you have a food processor, but it’s up in the cupboards sandwiched between your ice cream maker, gravy boat, and champagne flutes you never use, dust it off and make this basic peanut butter recipe.
  
  After the basic PB recipe, try this 2 ingredient Dark Chocolate Chunk Peanut Butter variation.
  
  Organic peanuts meet 72% Cacao Dark Chocolate. A match made in nut butter heaven.
  
  Whir it up. The PB how-to is in the link above. Easy. Then you just add your chocolate chunks and pulse 5 or 6 times to your desired “chunkiness”. 🙂
  
  Make sure you PULSE not process so that some, not all of the chocolate is incorporated.
  
  Using dark chocolate makes it a-okay in my book.
  
  Dark Chocolate Chunk Peanut Butter
  - 3 cups organic peanuts
  - 1 bar of Dark Chocolate (I used a bar of 1.65 oz 72% Cacao Dark Chocolate. Remember, the higher percentage, the better!)
  1) Process peanuts until smooth, stopping to scrape the sides of the bowl as needed.
  
  2) Add dark chocolate and pulse 5-10 times (as desired.)
  
  Cute jar right? Love the wide mouth jars.
  Posted in Snacks | Tagged dark chocolate, nuts, peanut butter
- 10 Healthy Packaged Snacks from Walmart
  
  Posted at 9:03 pm by myfoodiecall
  
  Mar 12th
  
  Are you too cool for Wal-Mart?
  
  If yes, then don’t bother reading this post.
  
  The point of today’s post is to show some realistic, healthier packaged snack options that you can buy at most grocery stores.
  
  …Those days when you just don’t feel like eating a stupid apple.
  
  1) 100 Calorie Almond Packs
  
  Emerald 100 Calorie Almond Packs
  
  Although I am not one to do the whole “100 calorie pack” thing, I do think that these pre-portioned snacks can be a good “tool”. These little bags will work especially well for people who tend to eat mindlessly and could polish off half a canister of almonds. Yes, almonds are excellent for you. Heart healthy, the whole nine yards, but they should still be consumed moderation.
  
  2) Low-Sodium V-8’s
  
  Sometimes its easier to drink your veggies.
  
  I will be the first to admit that these low-sodium versions of the real thing are an ACQUIRED taste. If you are used to the salty original version, you might struggle. I know I did at first. That said, keep drinking it, and eventually your taste buds will adjust, minus the salt overload. And it’s an easy way to get a veggie in your body in about 60 seconds.
  
  3) Shelled Peanuts
  
  Yes, these kind of make a mess, but c’est la vie.
  
  Peanuts. In the shell. As mentioned above with the almonds, nuts are certainly good for you. In moderation. Try buying the shelled ones to slow you down a bit. Also, check out that price. Shelled peanuts are dirt cheap.
  
  4) Yellow Popping Corn Kernels
  
  This bag will last you a while.
  
  Are you still doing microwave popcorn?? Bad, bad news. See this post if you need a refresher as to why (and a good recipe to try)…Now ideally these Wal-Mart popcorn kernels would be organic, but hey, small changes, right?
  
  5) Food Should Taste Good- Sweet Potato Chips
  
  Addicted to these babies.
  
  I have mentioned this brand before several times. I make nachos with them, dip them in hummus, peanut butter, you name it. A few years ago you could only find these in health food stores and pay like $20 per bag. Okay, slight exaggeration, but luckily Wal-Mart has smartened up.
  
  6) Apple & Eve Fruitables Juice Boxes
  
  These aren’t as evil as some of those other brands out there.
  
  Now I am not a huge juice box person, but these are actually a pretty good choice. A lot of times packages will claim that there are veggies in their product. Well, guess what? These actually have some. Sweet.
  
  7) Kashi Granola Bars- Trail Mix or Honey Almond Flax
  
  Pretty good options
  
  You have to be careful with granola bars. Many can be high sugar, but these are pretty good.
  
  Sugars aren’t too bad and they offer up some decent amounts of fiber and protein.
  
  However, this Kashi bar? Not a top choice
  
  Check out the differences in sugars, fibers, and protein. Can you see why the top two are better choices?
  
  8) 100 Calorie Guacamole Packs
  
  Who can resist this stuff?
  
  Quit being afraid of fat! Guac is good for you. Assuming it doesnt have tons of mayo in it. Know what’s in it. These packs fit the bill and would be a great spread on whole grain crackers or for dipping your baby carrots (when you’ve had it with hummus.)
  
  9) Kashi Southwest Barbecue- Black Bean Crisp
  
  Black Bean Crisp? yes.
  
  Check these out.
  
  Black beans as the first ingredient? Winner.
  
  Great source of fiber too.
  
  10) Seapoint Farms Individual Edamame Packs
  
  These things are strangely addictive.
  
  Do you buy edamame? If not, try these babies. It might not seem like the most exciting snack, but they are easy and effortless.
  
  The moral of the story?
  
  While we try to shop fresh, local, organic, non-GMO, etc, etc… (I am exhausted typing this)..
  
  At the end of the day, you just have to do the best that you can.
  
  Ready to shop???
  
  Posted in Random stuff, Small changes
- Fast Farro with Cranberries and Almonds
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 10th
  Farro, cranberries and almonds
  
  Do you get sick of rice?
  
  Yah, me too.
  
  Try me. Check out that price.
  
  Try Farro. It’s a type of wheat, so it’s most definitely a whole grain (which we all know are important,) but that’s not what makes Farro super cool.
  
  Farro is nutty, chewy and satisfying in a way that ho-hum Plain Jane rice is not. Try it. You’ll see.
  
  And to make things even easier, you can find it in a quick-cook form like the package pictured above.
  
  Hooray for grains that do not take an hour!
  
  Check it out
  
  Cook your farro. 10 minutes. Done.
  
  Make your sauce.
  
  Add your sauce. Mix, mix.
  
  Add this stuff…
  
  Voila.
  
  The family got chicken on theirs, if you are down with that sort of thing. None for me. Doesn’t need it.
  
  Fast Farro with Cranberries and Almonds
  
  Ingredients
  - 1 1/2 cups uncooked “10 Minute Farro” (you could use regular farro if you have extra time, but this is supposed to feel effortless, so quit feeling guilty and go the fast route!)
  - 1/4 cup balsamic vinegar
  - 3 tablespoons honey
  - 1 1/4 teaspoon sea salt
  - black pepper (to taste)
  - 4 tablespoons extra-virgin olive oil
  - 1/2 cup dried cranberries
  - 1/2 cup sliced almonds
  - 1 tablespoon fine-chopped fresh mint
  Directions
  1. Cook farro according to package directions.
  2. Drain and set aside.
  3. Whisk together balsamic vinegar, honey, salt and the pepper in a medium bowl. Slowly added olive oil and whisk until well combined.
  4. Pour over the farro.
  5. Stir in cranberries, almonds, and mint.
  6. Can be served right away, but the flavors really come through if you let it sit for a couple of hours.
  Posted in Salads, Soups, and Sides | Tagged almonds, farro
- Huevos Rancheros Enchiladas for 8th Grade Spanish
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 8th
  So my 13-year-old daughter is taking 8th grade Spanish. At the end of each chapter her teacher holds a fiesta and parents are asked to contribute a food item native to the country or chapter they have just completed. Worth noting, these celebrations are for REAL Spanish foods.
  
  Do you know of any authentic Spanish foods? Apparently I do not either. I am learning though.
  
  For the first two fiestas, my Spanish concoctions were duds, I am ashamed to say. The first recipe was a Spanish Tortilla, which is like a big potato omelette thing. Turned out horribly wrong and pretty much ruined my cast iron pan. :(. I havent touched that pan since the tortilla fiasco because it took me ~~hours~~ days of scrubbing. While I was not at the actual fiesta to see if kids actually tried it, the My Foodie Call daughter told me that kids had no idea what it was and pretty much steered clear. Fail.
  
  The second fiesta I made a drink…this egg nog-like thing called a Coquito. I whipped a huge batch of this up in the blender and actually attended the fiesta this time, drink in tow. This drink was loaded with sugar. A winner right?
  
  Wrong.
  
  The kids went right past the Coquito and dove into the soda. hmmm.
  
  According to dear daughter, “Everyone thought it was gross”.
  
  What?????? Seriously?? I am convinced that no one even really tried it. 13-year-old closed minds. I might as well have just poured a 5 lb bag of sugar into the blender.
  
  Fast forward to fiesta #3. The Texas Fiesta.
  
  Finally! Tex-Mex. That, I can do. Found this recipe, have made it twice, and I will be making it again.
  
  Don’t be fooled. These are not tortillas. These are egg crepes wrapped around a brown rice/bean concoction.
  
  Recipe from: http://www.vegetariantimes.com/recipe/huevos-rancheros-enchiladas/
  Huevos Rancheros Enchiladas
  
  Serves 6
  10 medium eggs
  
  ½ cup chopped onion
  
  1 tsp. ground cumin
  
  1 ½ cups cooked pinto beans
  
  1 tsp. minced garlic
  
  1 cup water or vegetable broth
  
  1 cup cooked brown rice
  
  1 ½ cups prepared salsa
  
  ½ cup reduced-fat Monterey jack cheese
  1. Whisk eggs with 6 Tbs. water in bowl. Season with salt and pepper, if desired. Heat 8-inch nonstick skillet coated with cooking spray over medium heat. Pour 1/4 cup egg mixture into skillet, and swirl to coat bottom completely (like a crêpe). Cook 2 to 3 minutes, or until egg is firm in center. Slide onto paper-towel-lined plate. Top with paper towel. Repeat with remaining eggs to make 12 thin egg crêpes, then cool.
  
  2. Wipe out skillet, coat with cooking spray, and heat over medium heat. Add onion and cumin to skillet, cover, and cook 3 minutes, or until onion is soft. Add pinto beans, garlic, and water or vegetable broth. Cover, and simmer 5 minutes. Mash some of the beans to thicken sauce, add cooked brown rice and 1/2 cup prepared salsa. Cook 5 minutes more, or until only a little liquid remains.
  
  3. Roll 1/4 cup filling in each egg crêpe, and place in large baking dish coated with cooking spray. Pour 1 cup prepared salsa down center of enchiladas, and sprinkle with Monterey Jack cheese. Bake 15 minutes at 350°F, or until enchiladas are heated through and cheese has melted.
  
  Wish the picture was a tad fancier, but this was taken seconds before heading to 8th grade!
  Posted in Breakfast, Meatless mealtime, Random stuff | Tagged beans, brown rice, egg
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