Healthy Mommy, Healthy Baby

Post-Memorial Day Highlights with Chili-Lime Shrimp

2012-05-30T11:27:00.000-04:00

I just had a weekend full of cook-outs, drinking, swimming, live music, and too much sun. It was good though, and I got to try quite a few tasty dishes. I even got a new recipe for one I intend to share for the next Meatless Monday, so check back for that + recipe link up!

At my cook-out, I prepared chicken teriyaki skewers, chili lime shrimp skewers (recipe below), that sweet fruit salsa recipe I shared last Friday, jalapeno burgers, grilled asparagus, a basic green salad, and a pitcher full of a watermelon-Riesling cocktail (I just love Riesling) I came up with based on this recipe that was featured here last week. My dear friend Mikhail brought an incredible vegetable salad and I also served chocolate fudge cake in honor of my mother-in law's recent birthday. I think everyone honestly liked that best ;)

That was Sunday. On Monday we went to Paul's parents' little get together (where the pool was!) and were served grilled drumsticks, burgers, dill potato salad, and yummy macaroni salad. A cake was also served again for my MIL, this time a red velvet cheesecake! I made myself a fruity pomegranate, lime and Moscato cocktail. It was a good time indeed. I ended the day with a late visit to my bestie's party where a really good jam band/cover band was playing and a variety of beers were available. I tried a new beer that was really crisp and delicious called New Grist Gluten-Free from Lakefront Brewery. I highly recommend it if you are a beer drinker! I am honestly not a big fan of beer, but I do know a good ale when I try one!

Here is the recipe I came up with for the shrimp:

Chili-Lime Shrimp
(serves 12+)

Ingredients

1 lb bag of large de-veined and cleaned raw shrimp
1 large bell pepper
1 large red bell pepper
1 medium onion, red or Vidalia
1 medium pineapple
1/2 bottle of pale lager (I used Corona)
Juice of 1-2 limes (depending on just how limey you want it)
1 tsp chili powder
1 tsp sea slat, course but small

Toss the shrimp in a large Ziploc bag or lidded container with beer, lime, chili, and salt. Refrigerate for at least one hour. Meanwhile, cut the peppers, onion and pineapple into pieces to fit onto the skewers. Once the shrimp is ready, pop those bad boys onto the skewers with a piece of fruit or vegetable between each shrimp. Grill for about 3 minutes each side over very hot coals (or until opaque), turning once during the middle of cooking time. Serve as is or with a favorite dipping sauce, such as mango salsa.

I was too busy hostessing to take any pics, but this shot from b is for bedstuy looks a lot like my end result

For the teriyak skewers I just used a store-bought sauce base and beefed it up with extra sesame oil, sesame seeds, and fresh garlic and ginger. Lily liked those best. That is about all she ate besides Stacy's Cinnamon Pita Chips (which I served with the fruit salsa).

Cute pic of Lily my friend Em caught :)

The fruit salsa was really good, and quite possibly my favorite dish that day, besides the veggie salad my friend made, called Vinegret (vee-neh-GRET). Lily loved that salad too, and it will be what's featured next Monday, so be sure to check back! Here's a teaser image below of Lily and I sharing some as leftovers yesterday at the park.

Trust me, this image does not do the beauty of those dishes justice. I truly regret not getting a good shot of them, I will have to make it up! They still tasted awesome nonetheless!

Now, I know I mentioned a bit about beers earlier, and I thought you might want to know there are actually quite a few health benefits to drinking a good lager every now and then that you may not know about. They contain bone-strengthening benefits, the hops can help fight kidney stones, and the healthy cholesterols found in beers can even help boost heart power! Something even more surprising I read is that it can even prevent dementia, which most people probably believe the opposite would happen from drinking beer. Of course, don't go running out to the bars just yet- always in moderation, people!

What did you do for Memorial Day weekend? What delicious meals did you have? Share in the comments or link up below! This is just for fun, no rules!

Check back Friday for the next Sweet Saturday blog hop and then come again for Meatless Monday recipe link-up. Have a great day!

P.S. Forgive the weird spacing on here today, something is going on with the html and I can't figure it out so I hope it's not too distracting!

Sweet Saturday #6: Memorial Day Recipes

2012-05-25T10:54:00.003-04:00

Happy Friday, everyone! And happy Memorial Day weekend! I'm having a cook-out to celebrate, how bout you? I'll be making teriyaki kabobs and grilled veggies, and I was going to try these little gems out too:

Watermelon Mojito from What's Cooking in the Burbs

Strawberry Mango Salsa from Melissa's Cuisine

Egg Salad with Curry and Cilantro from My Sweet and Savory

Sounds good, right? I'll let you know how it goes!

Now, I have had a long day and have honestly not made anything too spectacular this week, so instead I will be sharing some sweet little pics of my little sweetie. Enjoy :)

taking a sweet lil' stroll on a sweet sunny day

lookin' stylish for dinner

peaches are pretty sweet

Now it's your turn to share something sweet! This weekend's co-hostess is Michelle at Mumma and the Kiddo. Go check her out and follow us both if you are not already. Then link-up something sweet to share- a blog, an Etsy store, an FB page, Twitter page, Pinterest, whatever! Hop around and say hi. Grab a button to spread the word! Have a great weekend!

<a href="http://jessica-healthymommyhealthybaby.blogspot.com/" target="_blank"><img src="<" target="_blank"> />" alt="Healthy Mommy Healthy Baby" width="125" height="125" /></a>

Also linking up with:

May's Up-and-Coming Blog of the Month!

2012-05-23T10:24:00.002-04:00

I haven't blogged about a blog of the month since February due to being swamped with moving, settling in, finding a new job, and everything else that falls in between. But, now I'm back on track and I recently came across this delightful blog and just had to nominate it so I could share it with you!

Kaylee at Couponing & Cooking provides you with everything the modern mom needs- yummy recipes, ways to save, meal plans, and fun link parties. Her layout is ridiculously adorable, which is what first my eye, and the recipes! Oh, just check this little gem out: Mucho Margarita Cupcakes. That's right- Margarita....cupcakes. Not only is there (just a tad) alcohol in these pretty, tasty treats, but they're also vegan! Double points for that, Kaylee!

C & C also has super yummy healthier recipes, such as Pesto Spaghetti Squash and Quinoa Mac & Cheese. So, stop by one of Couponing & Cooking's awesome link-ups, or try one of the awesome recipes! And don't forget the many ways Kaylee can show you how to save- you won't regret giving her a visit!

Meatless Monday: Kale Pesto with Feta

2012-05-21T13:14:00.000-04:00

Happy Meatless Monday, everyone! I hope you all had a wonderful weekend. I had a very productive one- in a good way! I went yard sale hopping (scored a bunch of goodies which I may write a separate post for), attended the beautiful wedding of one of my dearest friends, reorganized and cleaned my house, then had a lovely Sunday afternoon with my family :) What did you do?

Last Monday, I tried a variation on a recipe from WholeFoodsMarket.com, Kale Pesto with Baked Feta! OMG, so good! Even Lily liked it! Recipe below...

Baked Kale Pesto with Feta on Baguette
(serves 6-8)

1 cup rinsed, de-stemmed, and chopped
1/4 cup pine nuts
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp lemon juice
1 8oz block of feta, drained and patted dry
1 baguette, classic or whole wheat
1 tsp dried rosemary

First, spread the pine nuts onto a small baking sheet and toast in the oven for about 5 minutes, or until lightly browned. You can also buy pine nuts pre-toasted. Next, slice the baguette into as many pieces as you plan to eat or serve, then put slices into the oven to lightly toast. Meanwhile, place the kale, garlic and pine nuts into food processor and finely chop. While motor is running on the food processor, drizzle in the olive oil and lemon juice.

I actually- believe it or not -do not own a food processor, so I put everything into my blender, which is not a method I'd recommend unless you really want to try this recipe and don't have a food processor handy. It worked, but it took a while and I had to constantly turn the blender off and shift the ingredients around with a spatula to ensure that everything got chopped properly.

playing quietly while Mommy works in the kitchen

Once bread is done toasting, place slices of feta on top then sprinkle rosemary on top of that. Put tray back into the toaster and toast for about 3 minutes, then take out once more and spoon pesto on top, toasting for another 2-3 minutes or until warm. Serve right away as a canape or side dish.

I wasn't sure if Lily would like this since the kale has such a sharp taste, but guess what- she gobbled it up! And then asked for more! I was quite pleased. If you or your child dislikes the strong green flavor of kale, but you want to try this anyway, you can blanch the kale by boiling it for 3 minutes, then placing it into ice cold water for another 3 minutes. This will dillute the bitterness of the kale, but won't decrease the nutrition content by too much.

Also, you can serve this super green up to baby the same way you would spinach. Steam or boil kale until very soft, mash up in food processor, then serve with breast milk or formula. Yummy!!!

This is a wonderful variation on the classic Italian-style pesto. You can enjoy this on a salad or sandwich, or just as is on a fork! I actually took the last bit that was left after all the baguette was gone, and then added the last of the crumbled up feta to it, then ate it like a salad itself. Very satisfying.

We enjoyed it with some leftover Nanny Rose's Lentil Soup, see recipe here

I don't eat pine nuts too often, but when I do, I am always glad I did. Pine nuts are full of vitamins and minerals such as vitamin E, B vitamins, manganese, and oleic acid, a cholesterol-lowering nutrient. They also contain a high amount of antioxidants and healthy fatty acids that can help curb an over-active appetite. They are delicious toasted or right out of the package. Many raw food stores sell them by the pound.

If you have a Meatless Monday meal you'd like to share, feel free to link it up below. Only rules are that it is meat-free and family-friendly. Also, please follow your hostess, moi :)

Sweet Saturday #5: Puckered Papaya Smoothie

2012-05-18T13:02:00.000-04:00

First of all, I just wanted to share this picture of my perfect breakfast that I took this morning:

I thought it just looked too pretty not to share :)

Now, enjoy this:

Puckered Papaya Smoothie
serves 2-4

1 cup chopped papaya
1 ripe banana
1/2 cup orange-pineapple juice
1/2 cup almond coconut milk
1 tsp honey
Juice of half a lime
Lime wedges for garnish

Put all ingredients except for the lime wedges into blender. Blend or puree until smooth. Serve in glasses with lime wedges. Tip: rub the lime wedge along the rim of the glass to get that puckered lime taste each sip!

Boosts you can add:

aloe vera juice
hemp seed powder
coconut oil
protein powder
super greens powder
ginger

Add about 1 tsp each per serving for maximum benefit!

The whole fam will love it! Make a big batch and share it at a party or gathering. This would be a hit at your Memorial Day weekend BBQ!

I just love papaya, and I certainly don't eat it enough. They are technically in season June-September, but Paul came across this yummy smoothie recipe and I just couldn't wait! Besides being positively delicious, papayas are full of so much healthy goodness. They have high amounts of vitamin c, vitamin a, folate and potassium. They protect against heart disease and aid in immune support and digestion.
They have also been found to prevent macular degeneration (primary cause of vision loss in older adults) and when combined with green tea, papaya can protect against prostate cancer! Papaya is considered by many to be a super food.

Now it's your turn to share something sweet with the return of Sweet Saturday Link Party! Link up a sweet treat, a sweet post, a sweet photo, a sweet Etsy shop or Facebook page- whatever you want! Just remember to follow your hostess and, if you'd like to, share the link on your page or blog with the button below. Whoever's link gets the most visits will be offered to co-host next week!

<a href="http://jessica-healthymommyhealthybaby.blogspot.com/" target="_blank"><img src="<" target="_blank"> />" alt="Healthy Mommy Healthy Baby" width="125" height="125" /></a>

Have fun and share as much as you'd like! Have a great weekend!

Oooohhh, I almost forgot- I FINALLY joined Pinterest, so be sure to follow me and/or pin this sweet little recipe. I'm new to it, so feel free to "show me the ropes" ;)

Product Review: BabyGanics Lavender Bubble Bath and Foaming Shampoo & Body Wash

2012-05-15T07:58:00.002-04:00

I hope everyone had a lovely Mother's Day. I had intended to do an awesome Mother's Day post, but guess what- I was sick. On Mother's Day. Yes. sigh. My hubby did the best to make it count anyway. I was surprised by a bouquet of flowers on the dining room table, and then he took me to get the hammock I was longing for, only for me to pick out a new lounge chair instead. Then we had Mexican take-out for dinner...plus a mucho necesito Margarita at the bar. So, it was a lot better than it could've been, despite my crankiness from feeling like poop. It was such a nice day out too. I'm feeling much better now, just a little achy and congested.

Since I didn't focus much on cooking anything new and spectacular, I am presenting you with another product review. I finally decided to try BabyGanics® body products, which have been highly recommended to me by several people and have gotten low toxicity ratings on EWG's Skin Deep website. They happened to be on sale one day when I was at Babies R Us and in the market for a restock on body products for Lily, so I picked up two bodywashes (one in lavender and one unscented), one bubble bath, one bug spray and one sunscreen.

The first thing we tried was the lavender Soothing Bubble Bath & Body Wash. It smelled really nice, very subtle and soothing, just as the product described. It made a decent amount of bubbles (not as bubbly as these!), but I had to use more than two squirts as recommended. I had to use about five squirts, and our tub is a pretty standard sized tub. We also went through them pretty quickly, which was disappointing. Additionally, I also liked that Lily didn't have a residue feeling on her skin after she rinsed off, as some bubble baths tend to leave. Her skin was silky soft and scented with the delicate perfume of lavender...mmm...

Please don't judge the filthy tiles. I'll get to it, I swear.

See how much bubble bath has already been used after just less than 3 weeks?

The lavender Soothing Foaming Shampoo & Bodywash is wonderful, though! Five stars for sure! It smells AMAZING and a little bit goes a LONG way. I thought the applicator was kind of weird at first, but now I see that it's good at keeping water out and balancing the bottle upright. If your kid is like mine, they tend to drop their bodywashes in the water and then the water gets inside the bottle, making it watery too. It also suds up very nicely from plant-based sources rather than sulfates.

The weird-looking spout helps keep water out and the bottle standing upright

More about these products:

tear-free
paraben-free
non-toxic
plant-based ingredients
never tested on animals
no synthetics
no phthalates
no mineral oil
petroleum-free
sulfate-free

The one thing I found misleading about this product is the fact that it's called "BabyGanics", which to me implies that the product is organic. No where on the ingredients is anything labeled as organic. I visited their website and no where there does it say anything about being organic either. Maybe it's just me, but I truly thought that the name implied their product being organic, but apparently not. No biggie, but I wonder if that has been a peeve with anyone else.

I haven't tried the bug spray yet, and have only used the sunscreen a few times so far, so I will let you all know how that goes later (so far so good! It's also award-winning according to website).

Stay tuned for some tasty treats coming soon and this month's Up-and-Coming Blog of the Month next week! Hopefully I can keep my act together and not let being sick or anything else keep me down!

Note: I was not paid or asked to write this review, I did it by my own accord. Do you know a great product I should review, or a product you’re curious about but afraid to try? Let me know in the comments! Just please suggest a natural, organic, eco-friendly, or health or food-related product so it will at least coincide with my blog’s theme, thanks!

Linking up today with:

Post-Cinco de Mayo Meatless Monday Awesomeness!

2012-05-07T12:13:00.000-04:00

Cinco de Mayo! Whoo-hoo! Yeah!

Well, today is Siete de Mayo, but I figured I am still within the allotted time span for celebrating holidays. And I did celebrate (somewhat) with a little dinner party I had with some good friends on Saturday. I was also invited to a party, but I did not make it out. That is how it usually goes with me these days…I just can’t hang like I used to. All my single, childless friends say they understand, but I think they secretly all just think I am a square now.

During my college days, Cinco de Mayo meant margaritas, Coronas, and housing bowls of guacamole after over-consuming too much of the former two beverages. I had no idea what the holiday was actually about, and guess what- I still don’t! So I did some research (donate to wikipedia if you can!), and here is what wikipedia had to say:

“The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War.”

Not only that, but the day is called El Día de la Batalla de Puebla (in English: The Day of the Battle of Puebla) in Mexico, and it commemorates, “Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.”(LINK). OK, now I feel better because I learned something new and can look intelligent at the next Cinco de Mayo party I go to (that is, if I actually make it) when I ask other drunken party-goers if they know what the holiday commemorates. Score one for moi!

But, seriously. Now the holiday means consuming delicious Mexican food in my house, and that is what we did. I made Zesty Corn Fitters(LINK) and my traditional Basic Black Beans recipe- which I am so graciously about to share with you below, along with a simple green salad. My friends brought the Coronas and limes! Gotta have those! It was quite a nice evening, even though Lily was a bit on the rampage…

Basic Black Beans

(serves 10+ as a side dish!)

Ingredients:

4 cups cooked black beans

1 medium onion, chopped

6 cloves garlic, minced

1 cup water

½ cup tomato sauce (unseasoned)

1 tbsp garlic powder

1 tbsp cumin

1 tbsp olive oil

1 tsp annatto

1 tsp oregano

1 tsp hot sauce

1 tsp salt

½ tsp pepper

Heat the olive oil over low heat, then add the minced garlic and onion. Saute for about 5 minutes or until fragrant. Add the beans and mix well with the garlic and onion, then add the water. Bring to a bubbly simmer, and mix in the rest of the ingredients. Cook over medium-low heat for about 10 minutes, adding extra seasoning if desired. Serve with rice or corn fritters.

I failed to take a picture of the final product, but this is how it looks right before mixing in the remainder of the seasonings

See? Super easy! That’s how we like it, right? You can use this as is, or top with shredded cheese, or mix in any other tasty ingredient, such as:

Bell peppers
Jalapenos
Mixed diced vegetables (corn, carrots, peas, etc.)
Shredded or cubed meat (steak, chicken, pork and oxtail all work well- yes, oxtail! It's really good!)
Cilantro

You can also use it a base for chili or blend it up for soup, like in this previous recipe I posted here. Beans are a hit with most people, and super good for you. Most kids dig them…at least I think. Tell me- do your kids like beans? Lily does…most of the time, anyway.

Beans are a staple in most Latin-American diets, and for good reason! They are not only yummy and go with just about any meal, but also aid in digestion. The rice helps to break down the heavy fibers in the beans that some people have difficulty digesting, although beans of course are worth the unfortunate, ahem, flatulence. They contain loads of B vitamins, help lower blood sugar, reduce the risk of many cancers, and help to make a healthy and functioning colon, among many other things.

Now for more fiesta!

Here some incredible vegan offerings from The Kind Life

A bunch of goodies from Go Ahead...Take a Bite!

Shrimp Tacos from Will Cook for Smiles!

Holy guacamole! Avocado Frosting from Crazy for Crust! Worth a try, I promise! Great for those with allergies.

And I know it's Meatless Monday and all, but this just looked to good not to share: Skirt Steak Tostadas with Spicy Black Beans and Fresh Mango Salsa from Baking with Blondie

Now here's a cute picture of Lily just because!

Having fun at the playground during a few hours of actual sunshine last week!

Enjoy! Let me know what you did for Cinco de Mayo in the comments below!!

Family Favorite Friday: Creamy Cauliflower and Carrot Curry Soup

2012-05-04T09:55:00.002-04:00

With the ever-fluctuating cold/warm weather we've been having lately, a sudden cold spell put me in the mood for a cozy soup...and then it put me in the mood for curry. I looked in my fridge and saw that I had a head of cauliflower that needed to be used and a few carrots. I had those, and all the required ingredients for making a curry soup. Huzzah!

Creamy Cauliflower and Carrot Curry Soup
(serves 8+)

Ingredients:

1 head of cauliflower, chopped
4 carrots, peeled and diced
1 medium onion, diced
4 cloves garlic, minced
3 cups chicken or vegetable broth
3 cups water
2 cups cream (light or heavy)
4 tbsp flour
4 tbsp butter
2 tbsp olive, coconut or canola oil (all taste great!)
2 tbsp curry powder
Salt and pepper to taste
Hot sauce to taste (optional)

Saute the onion and garlic in a large pot with the oil for about 5 minutes or until fragrant. Mix in the curry powder until onions and garlic are well-coated, cook for another minute, then add the cauliflower and carrot. Cook over medium-low heat, stirring continuously for another minute, then add the water and broth. Bring to a boil, adding the salt and pepper to taste and more curry if desired as it cooks. Cook for 15 minutes, or until vegetables are tender.

Once, ready, remove from heat and blend with an immersion blender. If you're like me and do not have one of those nifty things, then pour into blender in batches. Be careful not to fill to the top of the blender to avoid over-flowing, and be careful not to burn yourself! Set blended soup mixture aside in separate bowl.

In the same pot you cooked the vegetables in, melt butter over low heat. Mix in the flour with a beater until smooth, then add the cream. Cook over medium-low heat until smooth and bubbly, whisking as it cooks. Slowly stir in the vegetable soup mix until well-blended with the cream mix. Add in hot sauce if you want it hotter, otherwise serve as is with some toasted bread (I recommend sourdough, naan or rye).

I decided to add a little extra curry after soup and cream were combined

garnished with a few drops of hot sauce and some parsley

I made this soup for Meatless Monday this week and it has been the best leftovers. I just couldn't wait until Meatless Monday next week to post about it! Paul loved it, I loved it, and even Lily loved it. This is how she had it- as a sauce over steamed cauliflower and carrots:

with a happy blue unicorn!

This is such a yummy soup for a cozy, rainy day that anyone will enjoy. If you don't add the hot sauce, it is quite mild in spiciness so picky eaters should love it too. The carrots give it a nice sweetness, while the cauliflower blends perfectly with the cream. This soup is also a powerhouse of nutrients and health aides, containing vitamins C and K from the cauliflower, vitamin A from the carrots, the cleansing power of turmeric from the curry, and the anti-cancerous and blood pressure-lowering benefits from the garlic.

Baby can enjoy some of the carrots and cauliflower steamed until very soft, pureed and mixed with breast milk or formula. Add a little whole grain cereal for extra "umph." Carrots and cauliflower are safe for infants over 3 months to eat (depending on what your pediatrician recommends, always check with them first!).

Have a great weekend!

Happenings and Such

2012-05-02T13:42:00.000-04:00

Once again I feel I have been slacking on my blog here. I really don't mean to, but I have had other things going on, among them, securing a new job. Yes, it's true, a new venture for me is in the works, details to follow once I feel I am officially out of the "jinx" period. I am such a huge jinx, I am almost afraid to mention that here, but I feel pretty calm and confident in allowing a hint of it at the very least.

Anyway, I have created some awesome new recipes which I will be posting very soon. A new soup for Friday and my traditional black beans bean recipe for next week's Meatless Monday. Today I just wanted to post something, and I decided to bring attention my other collaborative blog that I feel could use some love.

I posted here about it when my good friend Em and I first launched it in January this year, but since our pretty successful launch, things have gotten...a tad stale traffic-wise. We have awesome, amazing content, just not enough readers and commenters!

The Veillee is a blog we like to call "a place for writers" where aspiring authors, playwrights and poets can have their voices heard in a critically constructive setting. I love to write and so does my blogging partner Em, so we decided to create the blog when we both decided we wanted to have an outlet for own writings where others could join as well. We had quite a nice trickling of works coming in a for a while, but now our fountain of words has dried up! If you have anything you've written that you'd like to see actually published somewhere, send it to veilleesubmissions@gmail.com.

Recently, we've had some of my short fiction about a suicidal poet featured, and today we posted a selection from a novel a friend of ours is working on. It's a really amazing fantasy written in the key of Alice in Wonderland, but definitely with the author's own voice, all set in Old San Juan.

So, if my followers here could please take a look and comment if you read something you like, it would be highly appreciated! I don't mean to shamelessly plug or beg, that's not it at all. And only comment and/or follow The Veillee along if you actually do like it. We want to keep things genuine here!

Also, I am looking for this month's Up-and-Coming Blog of the Month. I have invited a couple people to be featured, but have not heard back from either of them yet (if you are one of those people, please let me know before I make a new choice!). So, if you know a blog or have a blog that has 200 followers or less and is a family-friendly blog about food, health, crafting, family, motherhood or creativity, please recommend in the comments, thanks!

Thanks for stopping by, I promise to have some tasty new recipes and health tips up soon enough :)

Traditional Pork Bacon vs. Turkey Bacon

2012-04-26T09:49:00.000-04:00

I haven't always abstained from eating pork.

When I was young, I was raised eating pig meat. And like most people, I loved it. I loved pork chops, I loved ham, and I loved bacon. But, then I got to learn where bacon comes from and got to meet cute little pigs in person, and eventually I just couldn't eat them anymore. I have an early memory of meeting a cute little piglet on a class trip to the farm in the first grade. I feel this memory has helped to instill the negative feelings I have towards slaughtering these darling creatures.

For a long time meat wasn't on the menu at all, but then I abandoned my vegetarian diet once again and started eating red meat and poultry once again. I still won't eat pig, but sometimes I catch a whiff of bacon frying and can't help but desire a taste.

Then last year I was introduced to turkey bacon. I had known of its existence, but I was afraid it just would not compare and make me miss traditional pork bacon all the more. Guess what- I was mistaken! It's great! It tastes very similar, and much less fatty!

Now you too can have your questions and concerns answered if you've been thinking about making the switch, just read on!

Q: Why is turkey bacon better for you than "regular" bacon?
A: It has far less saturated fat and calories than pork bacon.

Q: But, what about the often higher sodium content?
A: Even though in most brands of turkey bacon there is a higher sodium content, the benefits of eating less saturated fats far outweighs those of eating less salt. There are even brands available that should have less salt than others, just read the labels. If you have a problem with high salt intake, you should be cutting back on salty meats to begin with. Everything in moderation!

Q: What else should I be aware of when choosing turkey bacon over pork bacon?
A: Choose organic over conventional as a healthier choice that is also more sustainable, and also look for "nitrate-free." Nitrates when cooked at temperatures high enough to be burned can cause cancer-causing carcinogens to form. Eating turkey also leave a slightly lighter carbon footprint on the planet.

Q: How do I cook turkey bacon?
A: You can cook it the same way you cook regular bacon- by frying it to desired crispiness, or by baking it. Baking it is healthier and less greasy, plus can make it even crispier if that's how you like it! Cook in oven at 400 degrees for 10 minutes on baking sheet, turning once half way through.

If you switch to turkey, you will see it is just like using pork bacon, and you will be helping your health and the planet :) Of course, simply cutting back on meat or out of your diet completely is an even better choice, but I think most people who read this blog are omnivores!

Pigs are also treated very poorly in factory farms, to an extent that would break any person with a conscience's heart. They are kept in cages where they can barely move, just to be fattened up before their slaughter. Piglets are taken away from their mothers just weeks after birth, only to be crammed into other cages just as their mothers were. The air is over-polluted, the animals suffer from disabilities due to lack of exercise, and the environment not only breeds poorly treated animals, but poorly produced food for consumption. Just read here and see if it doesn't make you reconsider your supermarket shopping list.

This is not to say that turkeys are treated any better, but if you are a meat-eater and want a healthier choice, turkey is the way to go. Choosing organic, cage-free, antibiotic-free turkey will help to ensure you are getting the best offering out there.

Currently, my favorite way to enjoy turkey bacon is lightly frying it up in a pan then sticking it in between 2 slices of multi-grain bread with smoked cheddar. Grill or fry in pan- yum! Another yummy way is to wrap up asparagus spears in it and bake. Click image below for recipe.

Have a good weekend! Check back soon!

Meatless Monday Product Review: Gardein Chipotle Lime Crispy Fingers

2012-04-23T10:37:00.000-04:00

This will mark my third product review. I didn't expect to write one so soon, but I felt compelled to after taking a chance on a new "meat substitute" product, something I didn't think I'd do ever again. Plus, it's Meatless Monday afterall...

Judging by the package, Gardein's Chipotle Lime Crispy Fingers™ look pretty darn tasty. Anything Chipotle is bound to catch my eye, so I decided to give them a try. On the package they really look like chicken fingers too!

Now, as some of my readers who've been following my blog since the beginning may recall, I used to be a committed vegetarian. While I was a vegetarian, I was never too into meat substitute products that were made to taste like meat. I just never understood the point- I was vegetarian because I didn't want to eat meat, and I was not interested in eating fake meat either. Sure, I liked veggie burgers because they tasted like what they were called, but that was about it. I did try some "Tofurkey"-type stuff (is that what it's called?) and even vegan cheese, but it just was never the same, and usually tasted like plastic.

Gardein's Crispy Fingers are not the exception. They may not taste like plastic, but they do not taste very good either. The seasoning was pretty good and they were nice and crispy, and the texture of the soy protein and gluten combination did somewhat resemble meat, but I didn't care about it resembling meat as I have already stated. I was ~~expecting~~ hoping it would look more like the texture of classic tofu, but it looked like it had been specifically molded to look like chicken strips. The smell of them baking even fooled my dog, and he sat right by my chair begging for a bite with his puppy eyes while I ate them in a wrap.

Besides soy protein and gluten, the ingredients of the strips include "ancient grain flour", which also intrigued me. The "ancient grain flour" contains kamut®, amaranth, millet and quinoa. This awesome combination of grains did not save this product, although I do wish I could obtain this "ancient grain flour" on it's own. I can make it if I really want to, I suppose. The strips also contain an array of seasonings such as cilantro, chipotle pepper and lemon peel. Nothing too fancy, but it all still sounded very promising.

Here is what I prepared:

Ingredients
(makes 1 serving)

3 Gardein Chipotle Lime Crispy Fingers™
1 whole grain wrap
2 full leaves of romaine
1/2 cup of red and green bell pepper strips
2 tbsp tahini dressing (recipe below)
1 tbsp fresh cilantro
1 tsp lime juice

Tahini Dressing

1 tbsp sesame tahini paste
1 tbsp water
1 tsp lemon juice
1/4 tsp salt

Bake the strips in oven according to package instructions. While they're baking, mix the dressing ingredients together in a separate bowl, adding more water or sesame tahini paste as needed (I use Joyva brand sesame tahini). Optionally, you could also add some minced garlic to it. Have wrap ready to go by layering ingredients onto the wrap as desired. I put down the romaine, then the peppers, then the cilantro, then the lime and tahini dressing. When the crispy fingers are done, allow them to cool for a few minutes before placing onto wrap. I put extra tahini on it since I did not like the taste so much.

Now, you may be wondering- why bother providing a recipe if I gave this product a poor review? Well, I figure you may not want to take my word for it and try them for yourself. Let me know if you do and if you happen to come across a different flavor or product that you think is actually better.

Do you know a great product I should review, or a product you’re curious about but afraid to try? Let me know in the comments! Just please suggest a natural, organic, eco-friendly, or health or food-related product so it will at least coincide with my blog’s theme, thanks!

Note: I was not paid or asked to write this review, I did it by my own accord.

Have a happy Meatless Monday!

Meatless Monday: Zesty Corn Fritters

2012-04-16T16:42:00.001-04:00

It's a little late in the day, but I figured better late than never! The reason for my tardiness with this post is because Boo-Boovania now has another resident: moi. Yes, as you may have read in my last post, April has been a month for accidents mainly targeted at poor Lily, but yesterday I slipped on the playground I took her to and busted my foot. It was okay at first after the initial shock of pain wore off, but as the day wore on, I realized the pain was not subsiding but getting worse and worse. Fearing the worst after reading about symptoms surrounding broken bones in feet, I made a trip to the emergency room with my dear mother, only to find that I had merely sprained it. They hooked me up with a boot (pictured below) and a pair of crutches (which are just a pain and going unused). My foot feels much better today, but needless to say, being in the ER kept me from writing a post.

This boot was made for limpin'

Today's Meatless Monday post is a recipe a I first made over a month ago and have since replicated in different ways by adding or subtracting ingredients. Overall, this particular concoction is not your average overly-battered corn fritter. Enjoy!

Zesty Corn Fritters

Serving suggestion for if it weren't Meatless Monday

Ingredients

1 14 oz package frozen corn defrosted, or fresh corn from 3-4 ears

1 medium green bell pepper, diced

1 medium red bell pepper, diced

4 cloves garlic, minced

2 small jalapenos or 1 large, de-seeded and diced

1/4 cup chopped cilantro

1/4 cup chopped scallion

1 lime, juiced

2 large eggs, slightly beaten

1 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp chili powder

1/2 tsp cumin

1/2 cup water (plus extra if needed)

Apprx. 1 cup oil for frying (canola, grapeseed or vegetable)

In a large bowl, mix flour, seasonings and baking powder together in bowl, then beat in the eggs, lime and water. Stir until smooth, then add all other ingredients except for the oil. If mixture looks too wet, add a little more flour; if it looks too dry, add a little more water. It should basically look like pancake batter with chunks of veggies in it.

Pre-mixing

Heat oil in a large frying pan over medium-high heat. Once oil is hot enough (simmering and smoking, but not boiling), drop spoonfuls of the fritter batter into pan like in the picture below.

Fry for 2-3 minutes on each side, or until golden brown. Remove from pan with a spatula and set on paper toweled plate or cookie sheets. Allow to cool for at least 5 minutes before serving. These babies go nicely with black beans (such as this soup), enchiladas, or a Southwestern-style salad.

getting golden

a version I made with slightly less flour

Lily-approved

My family and I enjoy these just fine without any dipping sauce, but you can find some tasty sauce recipes at the two links below, where I also based my recipe off of.

Raita

Sweet Chili Sauce

These are SO GOOD and quite easy to make. You can bake them too, but these are one of the few foods I really do enjoy more fried. Using a healthier oil such as grapeseed or canola keeps the calories down. You could even use coconut or olive, although I never tried either.

These will be a hit with your family and any dinner guests you might have over. They are also ideal for cook-outs and parties. You can mix it up and add other ingredients to make it unique to your tastes with the greatest of ease. Just use the batter ingredients and corn as your base.

Grapeseed oil is not an oil I commonly use, mainly because it can be a bit costly, but you should be informed of its potential health benefits. It's most commonly known for promoting healthy skin, but it also very good for your heart, full of healthy fats and omegas, and has a high amount of antioxidants from vitamins C, E and beta carotene. To get the most potent grapeseed oil, go organic!

Once again I hope to be posting more often as soon as possible, until then thanks for reading! Comments are always appreciated!

It's been a month for boo-boos

2012-04-13T21:47:00.001-04:00

Lily is going through another growth spurt again, and this one comes with lots of boo-boos.

First of all, at her big 2nd birthday party with her cousin Rhys who was born just 2 days after her, (which was over a month ago btw), she got herself a big old goose egg the size of a golf ball on her forehead right as we were packing up the car, due mostly to her just being overly tired since she was unable to nap that day. After that finally started to completely clear up, she had another birthday party-related mishap after her other cousin's bday party and took a topple down the stairs. Luckily, she landed on the soft, cushy, yoga mat I leave at the foot of said stairs for just in case something like that were to happen, and she did not even suffer a single bruise or bump.

Now for some pictures to help lighten mood...

Lily's double chocolate cake made by Nanny

Cousins :)

Pin-the-bow on Minnie made by me (you know you thought it was store-bought!)

Lovely birthday girl, pre-bump

After the trauma of that event seemed to have finally worn off, on Easter she took a spill on Grandpa and Grandma's back porch step and scraped the side of her little face and landed herself a partial black eye. ACK!!!! I thought I could not take anymore of these little tumbles, and swore after that I'd keep her locked up in a padded room, but then I reminded myself that kids fall, and this was something I was just going to have to deal with and let her go through. THEN, earlier today (Friday) she took yet ANOTHER little topple when she decided it was a good idea to try and push her toy lawnmower on the back cement stoop, and when Grandpa tried to stop her, she fell over her lawnmower and landed face first onto the concrete pathway at the bottom of the stoop, DIRECTLY ON TO THE SAME PART OF HER FACE SHE SCRAPED LAST WEEKEND.

:::sigh:::

She now has quite the collection on her sweet little face, and I am almost too ashamed to take her anywhere, fearing the disdainful and scolding looks of other mothers I may cross paths with. I already did have a small incident the day after Easter when I took Lily to Target and the check-out lady decided to inquire about Lily's black-and-blue-and-scabbed face.

It went something like this:

Check-out lady: (looking at Lily in horror) gasp! What happened to her face?
Me: Oh, she had a little tumble yesterday. She's ok.
Check-out lady: What happened?
Me: (looking at her like is it really your business?) Well, she just had a little too much Easter excitement and slipped on the porch step.
Check-out lady: So she fell? (looks at me suspiciously)
Me: (quite seriously) Yes. She fell. She's ok, really.
Check-out lady: (still looking at Lily in horror) She's ok?
Me: YES.
Check-out lady: Are you sure?
Me: Do you have any children of your own?
Check-out lady: Yes, and one grandson.
Me: So, what? Did they never fall before?
Check-out lady: (silent for a moment, then-) Just be careful.

Oh, thank you so much, check-out lady. I really needed to know all that.

Current boo-boo collection

Ugh. So, I felt the need to vent a bit. The grandparents keep telling us it's normal and we can't do much about it except keep her as safe as possible, although it's inevitable she will get into little scrapes and bumps and possible injuries (I recall jumping off the swing set and breaking my right arm when I was 8). It's part of growing up. She needs to learn how to fall down so she can pick herself back up, and all that jazz.

I'm still going to look into body padding and helmuts...

Anyhoo, does anyone else have any boo-boo tales to tell? Is there anyone out there who can make me feel less guilty? Poor thing...I just hope it doesn't get worse and worse...

And now for some Easter pics so we can end on a sweet note!

Finding her first eggs

I found 2!

Showing Daddy her eggs

Quite the haul (and part of the reason she fell down in the first place)

"There are raisins in these things?"

My pretty Easter sweetie

Have a great weekend!

( I have got to start putting more recipes on here again... )

Product Review: Grain Berry Bran Flakes

2012-04-10T11:06:00.001-04:00

This is only my second product review, but I was recently introduced to this cereal and I really like it- enough to want to tell you about it!

Grain Berry Bran Flakes®

how I like to enjoy them

I'd actually seen it in the cereal aisle a couple of times before Paul decided to go and buy it for us because he found it on sale one week. I was afraid it might taste like cardboard like so many other bran flakes tend to, but these are actually quite flavorful in a rich and hearty sort of way. They even have a delicate sweetness and just enough crunch.

The box boasts that it is full of antioxidants, having "oz. for oz. more antioxidants than blueberries, pomegranate juice, or red wine." As most of us know, antioxidants are very beneficial in a number of ways, including keeping the heart healthy, fighting cancer-causing free radicals and supporting the immune system. What makes this cereal particularly different from other bran flakes is that the flakes are made from grain berries, a plant which contains all the extra antioxidizing benefits. Read more about this incredible plant here.

helping herself

The ultimate taste-test came when I offered Lily a bite. She didn't seem to be too thrilled at first, but then asked for seconds! She especially liked them when I added fresh berries to the mix. We enjoyed them with my favorite new milk, Blue Diamond Almond-Coconut Milk® (another review I should do!).

Since getting hooked on the Bran Flakes, we have also enjoyed the Grain Berry Toasted Oats® and Honey Nut® , respectively.

Some of the vitamins and minerals the Bran Flakes contain:

Iron
Vitamin A
Vitamin C
Vitamin B6
Folate
Zinc

Pick up a box today! They were recently on sale 2 for $5 at Shop Rite, so they can be found there for sure.

*Note: I was not paid or endorsed in any way to write this review. I reviewed this product entirely of my own accord.

Meatless Monday: White Bean and Escarole Soup

2012-04-01T22:11:00.000-04:00

You already know I love my soups…and the way the weather has been lately, I had a hankerin’ for something to give me that warm, cozy feeling inside. Luckily, my mother-in-law (also known as “Nanny Rose”, as you may recall if you caught this post) made this delicious soup recently that I just had to try and make myself. Even luckilier (not a word?), she gave me some leftover escarole sautéed with garlic and olive oil. What luck indeed! I was able to replicate her yummy recipe quite well, if I do so say so myself…

White Bean and Escarole Soup

(serves 8-10)

Ingredients

6 cups water

1 large bunch of escarole (or 2 smaller ones)

1 14 oz can or package of white beans, preferably Small, but Northern will work too

1 cup of baby spinach, rinsed (optional)

3-4 cloves garlic, minced

2 tbsp tomato paste

2 tbsp extra virgin olive oil

½ tsp cayenne pepper (or less depending on your taste)

Salt and pepper to taste

Chop the stem section (the white part) off of the bottom, then thoroughly rinse the leafy part under cold water. Once rinsed, chop up as you would a bunch of romaine, so the pieces are not too big and not too small. Heat the olive oil in a large pot over medium-low heat then add the garlic and sauté for about 5 minutes or until fragrant. Next, add the escarole and spinach and mix together with the olive oil and garlic, then add the water and bring to a boil.

If you’re using canned beans, rinse them if you have not already done so, then add to the pot. Stir in the tomato paste, cayenne, salt and pepper. Bring heat down to a low simmer, then cover, cooking for at least 15 minutes and up to an hour (the longer you simmer the stronger the flavors will be). Add more seasoning as needed. Serve with sharp cheese and crispy, crusty, warm bread.

I like to add extra cayenne, but if you’re serving it to people (or kids) who don’t like things to be too hot and spicy, don’t be as liberal. You can also add more tomato paste to balance it out and bring more flavor to the broth as children may find it unappealing as is. This is also a particularly garlicy soup since it has the strongest flavor of all the ingredients you’re putting in besides the cayenne, so some kids may not dig that either. To be honest, this is more of an adult soup I’d say. I offered it to Lily and she turned her nose right up at it and I could not get her to even taste it no matter how many times I offered. Poor thing had a head cold for a couple days too, but apparently it also caused her to lose her appetite. It would have been ideal for her sinuses, but all she’d eat is small amounts of fruit. If you're a vegetarian who's feeling sick, give this soup a try!

my little sick girl :(

For little ones with undeveloped palates, you can scoop out some of the greens and beans and mix with some small-shaped pasta, such as orzo or ditalini, topped with some Parm cheese or extra olive oil. Lily liked it that way.

Escarole is a leafy vegetable I don’t make too often. Not too many recipes come to mind when I think of it, but generally it can be used like most other greens, such as spinach and kale. It’s a little less bitter and the taste is a quite delicate when cooked, but it is still extremely versatile. After making this soup, I’d like to try some other dishes with it.

Additionally, like other greens, escarole is very good for you. It’s a type of endive (which I did not know until I looked it up) chock full of vitamins K, C, A and B, as well as a high amount of folate which helps protect against cancer. Escarole also contains a wide variety of minerals, such as magnesium, calcium and iron.

I never really looked at the Livestrong website before, but there is a lot of info on escarole there as well many other foods and the health benefits associated with them. Take a look!

Happy Meatless Monday! I hope you enjoy whatever you’re having. Link it up in the comments :)

Family Favorite Friday: Sausage, Spinach and Potato Skillet

2012-03-30T09:43:00.000-04:00

Today's Family Favorite is a new favorite I recently whipped up. It was such a huge hit I decided to go ahead and give it "fam fave" status since it's still fresh in my mind. The brand of sausage is a great one because not only is it tasty, but also organic at a fair price. The addition of feta to the combo of flavorful chicken sausage, green spinach, and the mildly sweet Yukon Golds (which were also featured on this week's Meatless Monday) makes this a unique dish that you can mix-up with other veggies, such as bell peppers, black olives and fresh tomato, if desired.

Sausage, Spinach and Potato Skillet
(serves 4-6)

Ingredients

3 links of chicken sausage
3 cubed Yukon Gold or Russet potatoes
1 cup baby spinach
3 cloves garlic, minced
1 medium yellow onion, diced
1 tbsp olive oil + extra
1 tsp salt
1 tsp pepper
1 tsp paprika
About 1/2 cup crumbled feta for topping

Saute the garlic and onion in the olive oil in a medium-large skillet over medium-low heat for about 3 minutes. Add the salt, pepper, and paprika to the garlic and onion and fry, stirring, for a few more minutes or until fragrant. You can add extra paprika if you want, but I felt it would be too overpowering. Add the potatoes and mix up with the rest of the skillet's contents and then cover, cooking over medium-low heat. Cook for 15 minutes or until the potatoes are tender.

Meanwhile, slice the sausages into sections. Once the potatoes are ready, add the sausage and spinach to the pan and stir. Add more olive oil if it looks dry. Cover and cook for 5-7 minutes more. Remove from heat and serve with a sprinkling of feta cheese. We had ours with some sliced avocado drizzled with lemon juice and a smattering of salt and pepper.

brand I used, but you can use any sausage you like, although I recommend using a garlic or other mild blend

It's not the prettiest looking dish, but it sure is tasty! This sausage in particular is very good. Like I said before, I especially like it because it's organic and not too pricey! I found Bilinski's at Shop Rite.

Babies 3-6 months can enjoy some nummy mashed potato mixed with steamed spinach and a little olive oil, and babies over 9 months can have some of the sausage and avocado as well. Avocado and olive oil are good for baby's skin and contain many nutrients to support their growth, such as omega-3s and healthy fats. And we all know iron-packed spinach is good for everyone!

You may not know that potatoes are surprisingly nutritious, and not just the starchy, carb-packed vegetable that they've been labeled as by some. They actually contain a high amount of vitamin c, vitamin b6, potassium, and magnesium.
Potatoes- especially those with darker colors, such as Yukon Gold and Blue -contain high amounts of carotenoids and flavonoids, and they even contain more phytonutrients than broccoli, components that guard against cardiovascular disease, respiratory problems and certain cancers! That is something I just learned!

So don't ditch the potato...maybe just lay off the chips and fries!

Have a great weekend!

Strawberry Cream Tiramisu + Pics of the New Casa

2012-03-28T09:16:00.001-04:00

So...I was going to save this quick little recipe for Sweet Saturday, but I think I can find something else to post then (and let's hope I actually do post!). I made this simple little strawberry dessert when my parents visited us as our first official dinner guests. My mom actually made the dinner, a delicious roast curried chicken with potatoes and carrots, so I decided to whip something up for afterwards.

Here it is, and it's not exactly healthy, but there's less sugar in it than some cakes. You can make it healthier if you can find some whole wheat ladyfingers (maybe at Trader Joe's or Whole Foods? Don't have those fabulous places by me).

Strawberry Cream Tiramisu

Ingredients
(serves 4)

1 cup fresh strawberries thinly sliced
1 1/2 cup whipping cream
1 tbsp powdered sugar
1 tsp vanilla extract
16 ladyfinger biscuits

Pour 1 cup of cream into a large bowl and beat until stiff peaks form. Mix in the vanilla extract and sugar. Pour the remaining 1/2 cup of cream into a shallow dish wide enough to hold at least one ladyfinger. Have a separate casserole dish or cake tray ready to place the biscuits on that is long enough to line eight of the biscuits on. Carefully dip each ladyfinger into the cream, allowing to soak for about a minute each, and then place onto the tray like in the picture below, only making one row and not two (make two rows if you want to make eight servings).

Photo credit: cookwithsara.blogspot.com

If I had known how awesome this was going to turn out, I would've taken step-by-step pictures!

Next, layer some of the whipped cream on top of the cream-dipped biscuits, then put a layer of the sliced strawberries on top of that. Add a little more whipped cream on top of the strawberries to help the next layer of ladyfingers stick on top, but don't add too much unless you like A LOT of whipped cream! Dip the remaining eight ladyfingers into the rest of the cream (add more cream if needed) and repeat the whipped cream and strawberries layering process. Refrigerate for at least one hour before serving for best results. Voilá- dessert!

This is super simple to make and should be a hit with everyone. It takes less than thirty minutes to make and best of all- no baking! Anyone can make it, really! This was a hit with everyone at our little dinner party. Lily loves anything with strawberries in it :) Who doesn't?

Strawberries are super awesome for so many reasons. First of all, they are one of my fave fruits. Secondly, they have high amounts of vitamin C in them. Thirdly, they also provide anti-inflammatory support, anti-oxidant protection, and improved blood-sugar regulation! Sweet!

This is a great spring/summer treat and I hope you like it!

Plus, here are some pictures of the new house, as promised. Interior is still not quite ready to be presented, so I hope you are all happy with these exterior ones for now :)

love the happy daffodils :)

The weather has been so nice (at least is was) and Lily was really enjoying it.

the wind was so strong on Monday that it blew that pink tent you see in the background right away!

getting a driveway put in soon too

She sure loves pushing her stroller around, whether dolly is in it or not

don't mind the mess of boxes back there :P

There you have it. We are now in a quiet little suburban town. It's a nice change from our previous more urban town that we were starting to feel less safe in. Lily is quite happy :)

I'll have another fun recipe for Friday, so be sure to check back!

Meatless Monday: Diablo Potato Salad

2012-03-25T21:52:00.000-04:00

Today's Meatless Monday features a potato salad recipe with a twist from one of the Honorable Mentions from therecipe contest I just held. The combination of the mildly sweet Yukon Gold potatoes with a mix of spices give your otherwise classic potato salad a kick. Thanks to Ashley of Healthy Mom for Junk Food Kids!

Diablo Potato Salad

Ingredients

(serves a cook-out!)

3 pounds baby Yukon gold potatoes, halved

1 tablespoon Salt

1 tablespoon smoked sweet paprika

1/2 tablespoon White pepper

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1/3 cup extra-virgin olive oil

1 tablespoon minced chives (or more- I used 3 tablespoons)

Boil the potato halves for about 20 minutes or until tender. When I made this, I couldn't find any baby Yukon Golds at the local supermarket, so I just used regular Yukons cut into halves, then quarters, then halved again. While potatoes are cooking, whisk together all other ingredients. Drain potatoes once they're ready then mix together in a large bowl with the sauce. Serve at room temperature with extra chives if desired.

about to be boiled

whisking...

Final outcome with added chives

This was quite delish! I am a big potato salad fan and this one immediately caught my eye while perusing Ashley's blog one day. I'm glad she submitted it for the contest and that I got to try it! I still have a lot left to eat with lunch for the rest of the week! Lily and Paul liked it too, and I will be book-marking this for future BBQs.

Paprika is such a fun spice I think. It’s sweet and slightly hot and really works well with mayo. I especially like to top egg salad off with a sprinkling of it. You may not know it, but paprika does more than add a spike of flavor to your food. It’s high in vitamin C and has anti-inflammatory, blood-regulating, antibiotic, and digestion-aiding properties. Paprika is also great on poultry and in rice dishes, such as this one that’s a favorite in my family.

For baby:

Mash-up a half or two of the boiled potato and mix it with a little olive oil. The olive oil is very good for developing babies :)

Kids should like this potato salad too; despite it’s name, it is not as firey as you might think, and actually just has a nice bite to it that’s more on the mild side for kids who don’t like spicy foods. My Lily never did seem to mind spiciness as long as it wasn’t mouth-burning hot!

So, this is me trying to get back on track with my blogging. Hopefully I will get back to my 3+ posts a week and then have a new up-and-coming blog of the month next month, as well as my weekly blog hops. If you have someone to nominate for blog-of-the-month, do it now! Preferably a blog with 200 followers or less that’s related to parenting, cooking, arts and crafts, health and/or well-being. Have a good week!

Recipe Contest Winner! Cashew Chicken with Brown Rice

2012-03-23T14:04:00.002-04:00

Let me tell you, it was SO HARD choosing a single winner, not only because I received so many delicious submissions, but also because I had to get used to a new kitchen this week! What timing I have!

Anyway, after several taste tests and having Lily and Paul help me weigh in on which was best, we finally chose Devon Riesenberg’s Cashew Chicken with Brown Rice recipe. CONGRATS, DEVON! Devon has a lovely blog called The Zucchini Diaries that’s full of awesome recipes, from salads to main courses to even baby food! She also has another cute blog called The Jack Chronicles all about her day-to-day adventures with her family, full of lots of pretty pictures. Devon just happened to stumble across my blog apparently and decided to submit a few of her favorite recipes, and I’m sure glad she did :) You have an avid new follower, Devon!

Besides having her recipe featured on my blog today, she is also the winner of a 1 year subscription to EatingWell Magazine!

Like I said, it was very hard to choose just one recipe, so here are some honorable mentions that made the top cut:

Diablo Potato Salad from Ashley Nunez at Healthy Mom for Junk Food Kids

Simply Simple Granola from Susan Osborn at Little Shack on the Hill

Vegetarian Stuffed Mushrooms from Jessica Licciardello

I will most likely feature these tasty recipes in future posts since they were very good as well- thanks for participating, ladies!

Now, without further ado, I present the winning recipe:

Cashew Chicken with Brown Rice
(makes approximately 4-6 servings)

Ingredients

1 1/2 pound of boneless, skinless chicken breasts, chopped into about 1 inch cubes

1 tablespoon of cornstarch

2 tablespoons of vegetable or canola oil

1/4 tsp pepper

3/4 tsp salt

3 tablespoons of Hoisin sauce

2 tablespoons of rice vinegar

4 cloves of garlic, minced

1/4 cup water

6 scallions, thinly sliced

3/4 cup of raw crumbled cashews (optional: toasted)

Brown rice for serving (enough for 6 servings)

Cook brown rice accordingly and leave in pot until ready to serve. Meanwhile, in a medium bowl or large Ziploc bag, toss the chopped chicken with the cornstarch, salt and pepper. In a large skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often and then transfer to a plate. Add the rest of the oil to the pan and repeat with the other half of the chicken. Once the second batch is 3/4 of the way cooked through, lower the heat to medium-low and add the garlic, being careful not to burn it. Cook the garlic for about 1 minute, and then add the rice vinegar. Cook until evaporated, for about 30 seconds. Add the Hoisin, water and all the chicken to the pan, and stir together. Cook until the chicken is done and the sauce is slightly thickened, for around 5 minutes more. Remove from heat and add the cashews and the scallions. Serve over brown rice.

it was good with the steamed broccoli

Lily's and Mommy's plates

giving it a try

husband-approved

DELISH! Paul really liked this one especially, and although Lily turned her nose up at it initially (like she does to so many “unknown” food these days), she ate it all up once I got her try the first bite. I added extra scallions and the only thing I would alter is adding twice the amount of water and Hoisin sauce to make it saucier! But, that is a personal preference since I just love Hoisin sauce. Hoisin sauce is a salty sweet and slightly spicy Asian sauce made from soybean paste, garlic, chilies, sesame, and other spices and goes great on just about any meat. It’s great in stir-fries and makes an amazing marinade for grilling. In fact, I plan to use thia very recipe on the grill this summer!

Although this recipe is Cashew Chicken, the cashews are optional if you or someone you’re serving this to has a nut allergy. There are no other nuts in the recipe, with the exception of sesame in the Hoisin sauce (check label as some may not contain sesame depending on the blend). I felt it was the vinegary garlic, Hoisin sauce, and scallions that really made this chicken great, but the subtle crunch of the cashews were a really unique addition to the tender chicken.

Cashews, like all nuts, are very good for you. They contain high amounts of many nutrients, such as manganese, copper and magnesium. Nuts are heart-healthy, help to lower cholesterol, provide an abundance of natural energy, help maintain a healthy weight, and so much more! Cashews provide an especially high amount of calcium to support strong and healthy bones. Try some cashew butter on your PB&J instead next time and I think you will be pleasantly surprised!

This recipe is fine for toddlers and kids, but not for baby. Baby can enjoy some brown rice cereal with milk or formula while the rest of the fam chows down on this tasty Asian-inspired dish!

Thanks again to everyone who sent in submissions! I will probably hold another contest in the future since this was so much fun, so stay tuned! Have a great weekend, and hopefully I will get back to my normal posting schedule soon enough! Next week I will post pictures of the new house, as well as a new Family Favorite recipe I cooked up for the first actual meal in the new kitchen.

Wish me luck with getting my life back in order!

Yes, I'm still alive!

2012-03-21T14:11:00.001-04:00

Hi, all. So, it looks like Sweet Saturday didn't happen...and then it looks like Meatless Monday didn't happen either. Moving is a lot of work! I knew this already, yet somehow I thought I could squeeze blogging in anyway....guess not...

Anyhoo, the move went well and much smoother and quicker than expected. I had the best team of people helping us with the loading and driving and the unloading and so much more, and I really appreciated it! Love you guys! I still have a lot of "settling in" to do (mostly unpacking and putting away all these freakin' boxes!), but I got some of the major cleaning out of the way and set up Lily's room enough so that she's comfortable in it. Pics will follow once we get settled...

Today is also THE LAST DAY for sending your submissions in for the recipe contest. I think I have already chosen my winner, but I figured today I'd give you all one last chance to send in the most amazing, delicious and healthy recipe you got to healthymommyhealthybaby@gmail.com. Read more about it here. Entries sent after midnight don't count anymore, sorry! I just DO NOT have the time to try more than a few submissions, and it's been difficult enough to find time to do that as it is!

I hope to be back on my bloggin' A-game soon enough, but this time I'm not going to make any promises I may not be able to keep. Special thanks to my faithful followers who have continued to stop by and leave some love during these times of my posting less, and I hope you will all hang tight while I get my life in order! I have so much going on right now, it's not just the move. I have some things happening at my job that could change everything for the better or worse, so keep me in your thoughts and let's hope for the best!

Recipe Contest Extension!

2012-03-15T09:38:00.006-04:00

Greetings, folks! Due to my being quite busy packing for the big move this week and not receiving as many entries for the recipe contest as I'd hoped, I'm extending it until the 21st, and then announcing the winner on the 23rd. I hope this does not inconvenience anyone, but it's the only way I can do this properly and be able to give every entry a fair chance, plus hope to accumulate a few more!

Thanks so much for understanding, and I'm also hoping some of you will be grateful for the extension as well. So send me those recipes under the following guidelines:

Submit your healthy recipes to me at healthymommyhealthybaby@gmail.com. The winner will be notified and announced on March 23rd, along with their winning recipe on my blog. They will also receive a 1 year subscription to Eating Well Magazine, my favorite health and food magazine!

So send them in! I can't wait to see what you send! And know that I'm sure every recipe will be awesome and I'm not picking favorites or anything. Each recipe will be judged using the following criteria:

How healthy the recipe is
How creative the recipe is
How family-friendly the recipe is
How easy the recipe is

I will personally prepare the winning recipe myself to be featured on the blog and of course link to the winner's blog as well. I will take lots of pretty pictures and talk about how delicious it is :D

Have a great day and I will post a Sweet Saturday link party tomorrow as promised!

Meatless Monday Ravioli with Sweet Potato in Lemon-Sage Browned Butter Sauce

2012-03-12T10:31:00.001-04:00

We enjoyed this lovely and delicate-tasting dish a few weeks a go for Meatless Monday. It's a creation of my own, although loosely based on this recipe. The combination of the sweet potatoes with sage and cheesey ravioli was unique, and surely a combination I will be toying with more in the future.

Ravioli and Sweet Potato in Lemon-Sage Browned Butter Sauce

Ingredients:

1 15 oz package cheese ravioli (see suggested)

1 large sweet potato, skinned and cubed

1/4 cup butter

1 tbsp lemon juice or juice of 1 lemon

1 tbsp chopped sage + extra for garnish

1 tsp brown sugar

1/2 tsp salt

1/2 tsp pepper

1/2 tsp nutmeg

Boil the ravioli according to package instructions. While you're doing that, lightly cook the sweet potato by boiling or steaming for 5 minutes. The key is to not overcook it and make it mushy. Drain each and then set aside. Melt butter in pan over medium-low heat until it starts to bubble, then add lemon juice, sage, salt, pepper and nutmeg, and stir. Cook for about 1-2 minutes more or until it has a nutty aroma and turns a soft brown color. Add the sweet potatoes and saute in the butter sauce for about 2-3 minutes or until well-coated. Remove from heat and add in the raviolis until they are well-coated as well. Serve with some sage sprinkled on top and extra lemon and/or grated cheese of your choice if desired.

This is one of the few raviolis Lily likes (I know, shocking! What kid doesn't like ravioli?) and Paul and I have grown quite found of it as well. Paul actually picked it up one night when he took on the task of grocery shopping and I was glad that it caught his eye. You can use whichever kind of ravioli you like or have on hand, but if you can find the brand pictured below, I highly recommend it. It boiled right to perfection and the cheese taste was spot on and not dry like it sometime can be with frozen or dried ravioli. If you have access to fresh ravioli, that would work well too.

Baby can enjoy some of the boiled or steamed sweet potato with a little butter and sage. Yum, yum! Older babies over 9 months can have some of the raviolis chopped up with the sweet potato.

The sharp, yet light, green flavor of sage gives this dish something extra. Pairing it with sweet potato is always nice. Sage has a high content of vitamin K in it and is linked to better brain function and has antioxidant and anti-inflammatory benefits. Sage was a highly valued herb during Greek and Roman times and also a favorite tea of China in the 17th century. Besides being an aromatic seasoning to add to squash, vegetable and poultry dishes, sage can be burned as an incense to purify your home and also make it smell nice :)

The Meatless Monday link party will return next week - I promise this time! Until then, work on getting your favorite healthy recipe to me for the contest I'm holding. Winner gets their recipe featured on my blog and a 1 year subscription to Eating Well magazine. Deadline is March 18th, read more about it here. Have a good week, and stop by later to enjoy some pictures from Lily's birthday bash!!

Family Favorite Friday: Sloppy Joes

2012-03-09T09:58:00.000-05:00

Yeah, I know. Sloppy Joes aren’t exactly healthy. My family doesn’t eat them very often. No, these babies are reserved for “special occasions.” Besides, I only eat red meat about once a month and when I do I want it to count! Using grass-fed, organic ground beef helps to make them healthier along with the use of whole wheat buns. I hope you like, it’s a very simple recipe, and it’s an American classic I’m sure everyone is familiar with.

Sloppy Joes

Ingredients

1 pound ground beef

1 medium onion, diced

1 cup ketchup

¼ cup water

2 tbsp brown sugar or 1 ½ tbsp agave syrup

2 tsp Worcestershire sauce

2 tsp mustard

1 tbsp canola oil

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

4 hamburger buns, split

Saute the diced onion for about 5 minutes. Add the meat and brown in a wide pan over medium heat and then drain. Stir in remaining ingredients (except the buns!) and stir. Bring to a boil and then allow mixture to simmer at medium-low for about 20 more minutes or so. Serve over toasted burger buns with salad, mixed veggies, or French fries (you can bake them to cut back on the calories!).

Lily loved this when she first had it. I had made them from scratch at Paul’s request one day, and after years of never really liking Sloppy Joes, I discovered that this recipe was quite tasty. I don’t know what kind I have been served in the past, but I know the sauce out of the can doesn’t taste this good!

Lily's and Mommy's plates

Served with green beans and corn topped with her favorite topping- grated Parmesan cheese

Me likey

Although I greatly dislike the way animals are treated on factory farms, red meat once in a while can be very good for you. Making an effort to buy ones marked "grass-fed, pasture-raised, growth and antibiotic-free, organic" will greatly reduce your carbon footprint on the livestock raising parts of the world and will also be much better for you and the animals. Red meat is chock full of iron and B vitamins which provide you with healthy brain function, energy, and a balanced mood. Red meat is also very good for the heart and can help to prevent heart disease.

As I have mentioned in a previous post, when I was pregnant I got sudden cravings for red meat and my OBGYN told me this was because my body was lacking in iron due to Miss Lily sucking it all up. I have always been mildly anemic, so I was not surprised by this. Apparently, supplements were not enough to keep my body happy, and I had to take what was meant to be a break from vegetarianism and start eating red meat again. I have not been able to get back on the no-meat diet since, but I do limit my intake.

I had also meant to raise Lily vegetarian, and did for her first year. She didn’t try any meat until she was about 16 months old, and that was all Paul’s doing. I allowed it, just chicken and turkey at first, but then when she was 18 months old she caught a rare case of Bell’s Palsy which cannot be easily cured. It’s a virus that has to be “waited out” and the only things that supposedly help are massaging the affected area and taking vitamin B supplements. Well, I don’t know if the massaging did much, especially since it was near impossible to get Lily to stay still long enough for me to do it effectively, but shortly after she started recovering and I started giving her B complex chewable vitamins, the weakness the Palsy left in her right eye started to subside. Since then, she eats meat whenever we do.

It’s funny how life works like that, how you can plan and even anticipate for it to go one way, but something comes out of left field and completely changes that. I would like to go back to a stricter veggie diet eventually, but right now I am just going along with what my body tells me, and sometimes it wants to eat meat.

I don’t intend to post a Sweet Saturday post or link-up this weekend because I have so much going on (as always). We’re moving next weekend and Lily’s big party is this Sunday, and these things keep me busy! But, who knows, maybe I will find the time :) I do have something yummy lined up for the next Meatless Monday though, so do check back for that! I do intend to post something sweet next week though, as I will have plenty from Lily’s Mickey and Minnie party to fuel that!

Just a reminder, I’m holding a recipe contest in honor of my 1 year Blogiversary. Please send me your yummy, healthy, family-friendly recipes to healthymommyhealthybaby@gmail.com and be entered to win a 1 year subscription to Eating Well magazine and have your recipe featured here on HMHB! I can’t wait to see what you send me! Have a nice weekend!

Meatless Monday: HAPPY BIRTHDAY LILY!!!!

2012-03-04T21:20:00.001-05:00

I have had a lot on my plate lately, and I feel that I start many posts like this, but it's true. So I apologize for not posting anything on Friday or for Sweet Saturday. I know some people like to link up with me, and I hope Sweet Saturday will be back soon (as well as the Meatless Monday link-up). I have some personal things going on right now plus planning for my Lily's birthday (which is today!!!!) and have had to turn my attention else where.

I hope today's post makes up for my slight absence :)

I decided to try my hand at baking a cake for Lily's mini party which we had on Saturday with my parents and a close friend. The big party is this upcoming Sunday, so expect a fun post on that next week. I wanted to try this recipe I concocted for whole wheat lemon-blueberry pound cake, making this the third cake I have ever made. I found a fairly simple and basic recipe to base it off of, and the results were quite tasty, yet things did not go exactly as expected as you will soon read about.

Whole Wheat Lemon-Blueberry Pound Cake

(based off of this recipe from food.com)

1/2 cup butter, melted
1 cup sugar

1 cup fresh or thawed frozen blueberries
2 eggs , well beaten
1 tablespoon lemon juice
1/4 teaspoon salt
2/3 cup unbleached flour

2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 cup milk
^{1 tsp lemon extract}

Preheat oven to 350. Beat together sugar and butter in large bowl. Add eggs, one at a time, then add lemon juice and extract. Mix together. In a separate bowl, combine flours, salt and baking powder, then add bit by bit to the wet mix until well blended. Lastly, mix in milk and then the blueberries. Pour cake batter into parchment paper-lined 8" or 9" round or square pan, or tube pan (I used a round pan because I do not have a tube pan). Pop into the oven for 1 hour, or until toothpick can be inserted into center of cake and comes out clean. Allow to cool in pan for about 20 minutes before removing from pan, then setting onto wire rack or cutting board to cool. Serve as is, or frost with whipped cream cheese frosting, recipe below.

^{Whipped Cream Cheese Frosting}

^{(makes 2 cups)}

8 oz package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Whip the cream until stiff peaks form in a large bowl. Combine the rest of the ingredients into a separate large bowl and beat together until well combined and creamy. Slowly add in the whipped cream until completely combined, but still fluffy. Spread on to cake once it is completely cooled.

Now, I have to admit, I did not line my pan with parchment paper. I used a non-stick pan (despite the fact that I prefer not to use those, I had one I figured I could use for this purpose this one time), so I thought I would not have to line it. Boy was I wrong. When I got the cake loose from the pan, it broke into several different pieces, as you can see from the image below.

mixing...

After adding the blueberries

Looks good...

oops.

I was not happy, but I just had to laugh at myself for not following proper instructions, and I felt it was clearly a lesson learned. BUT, not to be discouraged, I brainstormed a bit and then came up with a solution for what to do with the now crumbled cake pieces. I broke the cake up further into small, cube-like chunks and then layered them in wine glasses between layers of the whipped cream cheese frosting. The results were not only delicious, but stunning as well!

This version of pound cake is yummy, but also healthier than the average pound cake with the added benefits of whole wheat flour and blueberries. I would've used 100% whole wheat flour instead of a combination of both whole wheat and unbleached, but I wanted to maintain the fluffiness and not have it come out too dense. It came out tasting like a wholesome blueberry-lemon muffin. Tired little Lily didn't even make it to the serving of her cake, so we didn't sing happy birthday to her. She's only 2 though, and I don't think she really cares...

Everyone who did have some loved it though, and the few guests who came for the small party were impressed not only with the taste, but with the presentation as well. So, if you ever have the same problem I did with the cake falling apart, don't stress! Just get creative! There are plenty of ways to salvage a yummy dessert without losing your cool.

As I said before, I don't have a whole lot of experience in cake making. When I bake desserts, I usually bake cookies and brownies because...well, they're easier! But, I hope to test my hand at cake making a lot more, and will let you know what I decide to do for the cupcakes for Lily's big birthday party which is next weekend. I'm thinking basic yellow or red velvet...

This cake is safe for babies to eat who are at least 9 months old, as it's not too sweet and has natural fruit for baby's benefit. However, you may not want to give them too much icing as there is a lot of sugar in it, but it's chock full of calcium and vitamin D as well with the amount of dairy it contains.

Have a great week! I will be doing my best to get back on my regular blog schedule this week, but next week I'm MOVING, so I can't say what things will be like during the latter half of the month. So much change is coming, change that is desperately needed. I'm still holding my recipe contest which you can read all about here, so send me your favorite healthy family recipes! I've only received a couple so far, and they both sounded awesome!!!

It's my Blogiversary!

2012-02-29T09:42:00.000-05:00

I just realized I've been blogging on Healthy Mommy, Healthy Baby for 1 year.

Well...I didn't just realize. I realized about 2 weeks ago when I remembered having started this blog back in February 2011. Then I tried to come up with a way to celebrate this momentous occasion. Should I host a giveaway? Should I post a special recipe? Should I hold a contest to help me get 100 followers? The latter was my original idea, but then I found out GFC is going away and I knew that would be pointless. How do people normally celebrate such a thing? Seriously, how?

Then I decided I should just thank you- all my readers. All my supporters. All my commenters and fellow healthy foodies. I never thought my blog would come as far as it has and I'm so very grateful. I started doing this just for fun and as an outlet, and those are still the reasons I do it, but it's nice to know that others read it and actually care.

I've won several blog awards from fellow mommy bloggers and have guest posted a couple of times. I've been retweeted and featured and shared and all these other things I knew nothing about when I first started blogging. For me, it's always just been about combining my passions for cooking, food, health, writing and being a mom.

But, I do want to do something special to celebrate. So how about this: a recipe contest! Submit your healthy recipes to me at healthymommyhealthybaby@gmail.com and I will choose a winner by March 18th. The winner will be notified and announced on March 21st, along with their winning recipe on my blog. They will also receive a 1 year subscription to Eating Well Magazine, my favorite health and food magazine!

So send them in! I can't wait to see what you send! And know that I'm sure every recipe will be awesome and I'm not picking favorites or anything. Each recipe will be judged using the following criteria:

How healthy the recipe is
How creative the recipe is
How family-friendly the recipe is
How easy the recipe is

Good luck and thanks again for all the support! I really do appreciate it and I appreciate every comment that's left and every share that's shared.

Also...I've opened up my blog to ads, as you may have noticed. So far I just got this ugly Adsense thingy on my sidebar. I'd much rather have something pretty and somewhat related to my blog, so if you are interested in advertising on my blog or know someone who would, please email me at healthymommyhealthybaby@gmail.com. I'm new to the advertising thing and am open to working with new advertisers right now, so it would be a good opportunity for you to set the guidelines you'd like before I get wiser ;) I'll advertise your business, your website, your blog, your Etsy shop, your cookbook, whatever as long as it's family-friendly.

P.S. I tweaked the layout a bit, what do ya think?