tag:blogger.com,1999:blog-62820779874725543722024-03-13T22:15:56.949-07:00Little Field of GreensLittle Field of Greens is a blog about wholesome and practical eating & living. <p> </p><p> </p><p>It is based on the principals of real food, real good food & real people.</p>
<p>This is also a site where food sensitive folks or family can learn about options to eat, live & taste, truly, fantastic food - without the allergens! Novel idea!</p>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-6282077987472554372.post-2084023970155331102013-09-24T20:00:00.000-07:002013-09-24T20:00:03.288-07:00Book Review: Wheat Belly by Dr. William Davis<div dir="ltr" style="text-align: left;" trbidi="on">
I read. Perhaps too much at times. I usually have 3 books I am reading, and 1 am listening to going at the same time. It seems nuts, but it allows me to have some diversity.<br />
The recent non-fiction, health nut book I decided to read was "Wheat Belly" by Dr. William Davis.<br />
Thing is, I didn't need convincing to not eat gluten. We have no choice with a celiac, and I know I feel like total garbage if I eat it. And we've decided that with two parents not doing well with gluten, our little one shouldn't eat it either. So that's done. But here I went, wanting more data.<br />
<br />
Long story short, I recommend this book to anyone willing to read a health book (I know some people just don't do that - or don't want to face the hard facts that your health and what you eat are linked). Dr. William Davis does a good job laying out the connection of wheat to your health. It's pretty darn clear. People are not meant to eat wheat in it's present day form.<br />
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What do I mean by 'present day form'? Read the book - he has a whole piece about the evolution of wheat and why 1950 wheat is different than 2013 wheat.<br />
<br />
There were 2 things I wasn't too fond of:<br />
1. He recognizes celiac disease, but sort of glosses over it. So if you have celiac, this will be interesting, but it's not the book to help you understand what 'it' is and how to really live with it.<br />
2. He actually recommends not eating any grains or legumes. His point is to strictly portion control if you do consume them, but that the impact to blood sugar regulation is strong and therefore it should be avoided. Generally though, I personally feel like unless you have a very sensitive gut, the benefits outweigh everything else.<br />
<br />
So check it out if you are curious about why you might feel bloated, have achy joints, water retention, eczema, cholesterol issues or excess weight. </div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-34071236069223212272013-09-22T21:16:00.002-07:002013-09-22T21:21:38.131-07:00Easiest, Tastiest GF Pancakes - Buckwheat<div dir="ltr" style="text-align: left;" trbidi="on">
We love pancakes. Leena has never had 'real' pancakes with 'real gluten' - so she really doesn't know the difference. However, Ben and I do. And I think there are three categories of pancakes:<br />
1. Super fluffy and light<br />
2. Dense and more of a healthy 'wholesome' pancake (these are usually the whole wheat pancakes)<br />
3. Something in between<br />
<br />
This is a #3 recipe. They are not super light, but not super dense. They are so delish. I hope you try them, even if you are not gluten free. The best part is the base is buckwheat. For those of you not familiar with buckwheat - it is neither wheat, nor a grain. It's actually a seed. And it's delicious. My boss is Russian (where buckwheat is a daily staple) and we always talk about how this is 'the' food. It has so many ways of being cooked, and it's so good for you, so filling and so tasty.<br />
<br />
Basically, buckwheat flour is just taking what are often called buckwheat groats (<a href="http://www.amazon.com/Bobs-Red-Mill-Buckwheat-16-Ounce/dp/B000EDBPZC/ref=sr_1_1?ie=UTF8&qid=1379908711&sr=8-1&keywords=buckwheat+bobs+red+mill" target="_blank">these</a>) and blending them in the blender for 2-3 minutes, or until a flour. Easy. And just one extra step. I promise - NOT HARD! :)<br />
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Next, you can use 2 eggs if you don't want to do this vegan. But grinding flax seeds is also, very, very easy. It provides some extra fatty acids (translation - more filling so you will skip the sugar later in the day) and extra fiber (translation - fills you up).<br />
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This is now our Sunday morning 'thang'. Try it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fQNgcraL_F07k9VWtNxCkYEbeeO-tRYWnkMQJugVKWPncn-FcJEBWLd3LNxKNcJqz4HVY9GIZHpSPbEICdBIwpO4fjdRQDgB7jCnjYqC6ioFnX_EzA7kpCKt50UYEofp1KKsDYL-_y4/s1600/DSC_0381.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fQNgcraL_F07k9VWtNxCkYEbeeO-tRYWnkMQJugVKWPncn-FcJEBWLd3LNxKNcJqz4HVY9GIZHpSPbEICdBIwpO4fjdRQDgB7jCnjYqC6ioFnX_EzA7kpCKt50UYEofp1KKsDYL-_y4/s320/DSC_0381.NEF" width="320" /></a></div>
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<b>Ingredients</b><br />
2 cups Buckwheat Flour<br />
2 tsp baking powder<br />
2 tbls coconut or date sugar or regular old sugar<br />
1 tsp salt<br />
1/4 cup ground flax meal (or 2 eggs)<br />
2 cups 'milk' (we have used all sorts, but it's extremely delicious with a full can of coconut milk)<br />
1/4 cup melted spectrum butter flavored margarine, or butter (we like the butter flavored margarine because the buttery-ness makes this really nice)<br />
<br />
<b>Method</b><br />
Preheat your skillet or griddle on a medium-high heat.<br />
<br />
Follow a standard 'mix the dry'. 'Mix the wet'. Mix together.<br />
<br />
Take a 1/4 cup measuring cup and spoon into the pan. Let the bubbles form and pop. When it completely stops, and the top looks kind of dry/almost done, flip over and cook on the other side for another 2 minutes.<br />
<br />
The best way to keep these warm is a tortilla warmer. But you can also stack two plates on top of each other.<br />
These refrigerate very well too.<br />
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<b>Toppers</b><br />
Real maple syrup<br />
Fruit<br />
Coconut oil<br />
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<br />
<br /></div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-388160471413865192013-09-22T20:44:00.001-07:002013-09-22T20:44:53.437-07:00Crispy Salmon with Garlic, Caper Mustard Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
I love the idea of "Seafood Saturday". Something about the weekend makes it easy to go get fresh seafood, prepare it and then clean it up - because ain't nothin' worse than the smell of any fish that had been sitting around from the night before. Gross.<br />
<br />
So last Saturday, we cooked this up. Actually, Ben did all the work. But hey, now I am doing the work of blogging about it so we can all enjoy it and I can remember what we did!<br />
<br />
This was a hit with the little one too - and great for her growing body too!<br />
<br />
Note that the type of salmon you get really matters. I follow these rules:<br />
1. SMELL it! Always smell your food. Who cares if you look weird doing it, your fish should smell fresh. If it doesn't, pass and move on.<br />
2. Do not buy farmed salmon. As a matter of fact, steer clear of all farmed salmon. Do a basic web search on this and you will know why.<br />
3. Buy in season and you will get the freshest, most local fish.<br />
4. I personally prefer King Salmon. Sockeye is everywhere, but it has a mushy texture to me. King is firm and the tasiest.<br />
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<b>Ingredients</b><br />
1 lb of fresh salmon, Skin off for maximum crispy <br />
2 cloves garlic, minced<br />
4 tbls dijon mustard<br />
1 tsp fresh chopped rosemary<br />
1 tsp fresh chopped thyme<br />
1-3 tbls dry white wine<br />
Few tbls olive oil<br />
1/4 cup capers<br />
1 lemon sliced thin<br />
1 lemon, cut into wedges<br />
<br />
<b>Method</b><br />
Mix the garlic, mustard and herbs in a bowl. Whisk in the wine and olive oil.<br />
<br />
Heat your skillet. Add a few good rounds of olive oil. Toss in the lemon and capers and just start to heat. Lay your salmon in. Let brown on one side. Toss in sauce. Flip salmon. Let cook until just done.<br />
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Serve on plate with more lemon. Enjoy!<br />
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Pictured here with a fresh green salad (from my garden!) and quinoa flakes (we used homemade broth as the base). I love quinoa flakes - it's so quick and so creamy! You can find them <a href="http://www.amazon.com/Ancient-Harvest-Quinoa-Organic-12-Ounce/dp/B001JJXDSC/ref=sr_1_1?ie=UTF8&qid=1379907844&sr=8-1&keywords=quinoa+flakes" target="_blank">here</a> (and local folks - New Leaf and Whole Foods both carry these)</div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-24093998331425408922013-09-22T13:22:00.002-07:002013-09-22T13:22:28.345-07:00Turkey Sweet Potato Soup<div dir="ltr" style="text-align: left;" trbidi="on">
It's become somewhat of a meditation for me to spend one of my weekend days making soup for Miss Leena. Her meals are always balanced, but the soup is the easiest way she gets it all in one. Plus, she still lets her day time care provider feed her (all bets are off for mom, dad and Nana to do this - she insists she feed her-own-self!).<br />
As I have mentioned before, I do something different each week. I try to mix up the veg and the meat and grains (or no grains) each week. This particular mixture was a 'no grain' week. I doubled it and have been enjoying it myself! The only difference is when I warm it up for myself, I season it with salt.<br />
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Here goes - wholesome and tasty goodness for your little ones!<br />
<br />
Ingredients:<br />
1 lb ground turkey (ideally you get this fresh, organic/natural - pre-packaged ground meat usually has a filler of some sort in it)<br />
1 medium sweet potato (in this case, I used a jewel yam - not a white sweet potato) small chop<br />
1 zucchini, small chop<br />
1/2 onion, small chop<br />
2 carrots, small chop<br />
1 stalk of celery, small chop<br />
6 Cups of stock (or water - but homemade broth is my preference)<br />
<br />
Follow the usual method <a href="http://littlefieldofgreens.blogspot.com/2013/02/baby-soup-method-turkey-parsnip-soup.html" target="_blank">here</a> - Enjoy!<br />
<br />
Remember, you can always puree these same soups for little, little babies - but once your kiddo can chew and handle more solid foods, starting with the ground meat seems to be the easiest. And then small chopping any veg so they don't choke and they can fit it in their mouth is ideal. You can cook this for an hour, or two or three - and everything gets really soft. So I never really worry about her handling it in her mouth (although - she has all her teeth now :))<br />
<br /></div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-42360391587896832182013-09-14T20:23:00.001-07:002013-09-22T13:09:40.235-07:00Fava Bean Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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Fava beans are still a fairly new food to my palette - and I adore them. If I had to guess, most folks look at them and don't know what to do with them. Others might have tasted them and thought they didn't like them. But for those of us that have figured out that if you get fresh fava beans, and prepare and cook them just right - they are divine.<br />
<br />
This recipe is an example of that.<br />
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It is a labor of love. And if you have a little one - this might be done in steps (as outlined below) over a day or two (I've written the steps in the order I would suggest if you can't do this all at once). And trust me, it's just as good that way. If you have an older little one (3+ years old), enlist them to help! And if you are just plain busy, still try this on a weekend when you find good, fresh fava beans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_g12DmqTN6YJkOqese0af8RcIEGiYd-Tqn2UxZnlpxapUiQzuuf_NleSJuZx0L67Y4TPjTC7Cw4UShZG7Cz1rOOL9qKrhYp3or0gcs50b3_VzPmxw42y0ZfuUHzSJZ2biuHrr39ppBg/s1600/DSC_0339.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_g12DmqTN6YJkOqese0af8RcIEGiYd-Tqn2UxZnlpxapUiQzuuf_NleSJuZx0L67Y4TPjTC7Cw4UShZG7Cz1rOOL9qKrhYp3or0gcs50b3_VzPmxw42y0ZfuUHzSJZ2biuHrr39ppBg/s320/DSC_0339.NEF" width="320" /></a></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3-4 cups shelled fava beans (I started with about 3/4 of a plastic bag full of whole fava beans)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup pine nuts, lightly toasted</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1-2 cloves garlic (garlic adds spice here so adjust for your taste)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and Pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 Cup of more of olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Step 1: Take the fava beans out of their shell</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Step 2: Boil the fava beans for 5 minutes (don't go beyond this)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Step 3: Let cool and peel the outer shell. Note that you can keep this on, but it's bitter. Especially for a toddler taste - it's probably best to peel all the way.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Step 4: In a food processor, pulse the garlic. Then the pinenuts. Then add the beans and the olive oil and salt and pepper. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The more (and higher quality olive oil) and salt you add, the more it will mellow the flavor. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Our recent favorites to use this on are:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Quinoa pasta (we love this <a href="http://www.andeandream.com/OtherProducts.html" target="_blank">one)</a> - Our little one GOBBLED this pasta up. To enrich it you can add frozen or fresh peas. To make a bit more fancy, you can add truffle oil. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Make zucchini 'noodles' using something <a href="http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Cutter/dp/B0026RMEK4" target="_blank">like this</a>, and saute a bit and then toss a few tablespoons of this in. </span><br />
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<br />
<a href="http://littlefieldofgreens.blogspot.com/2008/07/favish.html" target="_blank">Here is an old fava bean</a> posting for something with skins on </div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-29200843449254888492013-02-05T08:00:00.001-08:002013-09-14T17:26:50.273-07:00Baby Soup: Lamb and Squash<div dir="ltr" style="text-align: left;" trbidi="on">
Following my standard baby food recipe, here is one of Leena's favorites!<br />
<br />
1/4 lb ground lamb<br />
1 cup butternut squash (or sweet potato), peeled and diced<br />
1 small zucchini, diced<br />
1 cup spinach<br />
2-3 cups broth<br />
<br />
Follow the <a href="http://littlefieldofgreens.blogspot.com/2013/02/baby-soup-method-turkey-parsnip-soup.html" target="_blank">standard baby soup recipe</a> and enjoy!</div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-86923024740778545242013-02-05T08:00:00.000-08:002013-02-05T08:00:00.877-08:00Baby Soup Method: Turkey Parsnip Soup<div dir="ltr" style="text-align: left;" trbidi="on">
It's winter time and it's perfect for root vegetables like parsnip and squash for baby. My method for making baby soups is generally the same - I pick a carb, several veg and a protein and some of our homemade chicken broth. I combine them all together and cook until very tender. In most cases I blend it - even though Leena can handle picking up chunks of food and putting them in her mouth. Usually her lunch is a soup that I feed her and breakfast and dinner she gets foods that she can feed herself with.<br />
You can also vary the consistency - more, or less broth, depending on what your baby needs.<br />
<br />
I love doing this because it gives them good bone broth which is good for their skin, bones and body with all the minerals and collagen. It also makes an entirely balanced meal with the carb-veg-protein mix.<br />
<br />
Basic Method:<br />
Boil broth (or water)<br />
Dump in 1/4 lb meat<br />
1 cup squash or root veg (or you can do 1/2 cup of a grain like quinoa, rice or amaranth)<br />
3/4 cup zucchini<br />
1 cup green like spinach or chard<br />
Sometimes, 1/2 cup of fruit like apple or pear<br />
<br />
I usually start with ground meat (free range, grass fed, organic - don't go cheap on this). You can do whole, and then chop, but ground skips a chopping step. The one thing I do differently with beef and lamb is I boil it first in just water, and then skim any foam that comes to the top. Once that boils for about 5 minutes, I add the rest.<br />
Cook until all the veg is really tender. Let cool. Blend and puree!<br />
<br />
This usually makes enough for half to be eaten within 3 days, and then the other half to be frozen. I freeze in ice cube trays for a day, then defrost and put in a labeled ziploc bag. This is great because then you have lunches/dinners ready any time baby needs to eat.<br />
<br />
<br />
<b>Turkey Parsnip Soup</b><br />
1/4lb ground turkey<br />
1 small parsnip, peeled and diced<br />
1 small fennel bulb, diced<br />
1 small zucchini, diced<br />
2 cups broth<br />
1/2 pear, diced (you can keep peel on)<br />
<br />
Follow baby soup method above.<br />
<br /></div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-45981423760206088672013-02-04T09:47:00.002-08:002013-02-04T09:47:41.631-08:00Baby Congee<div dir="ltr" style="text-align: left;" trbidi="on">
Congee is such a warming and delicious adult food - and babies love it too! I have been making this for months for Leena and it's about time I share my baby soup recipes on my blog!<br />
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Baby Congee<br />
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<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1/2 cup brown rice (ideally, soaked overnight or for 6 hours, drain and rinse)</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 cup water</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Bring water and rice to a boil. Simmer until rice is just done (if you undercook the rice, it’s perfectly ok since you will continue to cook with the other ingredients)</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">While the rice cooks, prep the other ingredients: </span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1/2 chicken breast, cut into chunks</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 carrot, diced</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">1 stalk celery, diced</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">2 cups chicken broth (ideally homemade, or if store bought do low/no sodium)</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">When the rice is done or almost done, dump all of the above into the pot. Bring to a boil and then let simmer (covered) until the carrots are really tender and the liquid is mostly soaked up by the rice. Usually for the baby food I leave extra liquid because as this sits in the refrigerator it will continue to soak up - which is ok, but to make it palatable for baby, you are going to want to water it down (or broth it down) before serving. One way you can do this is freeze broth into ice cubes and when you defrost or warm this soup, throw one of those in. This dish freezes amazingly well too. </span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">After everything is cooked, throw in a blender or food processor to make smooth and easy for baby to eat. </span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">I make this for myself too, but I don’t blend it :) and I add salt (a good amount of salt). So in our house, usually I make this for the grown ups, and before I add salt, I separate some for Leena and cook hers in a separate pot sans salt. </span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span style="letter-spacing: 0.0px;">Feel free to add zucchini, some greens and perhaps a bit of thyme or oregano to change it up. </span></div>
</div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-27365906437872810882012-07-17T13:00:00.000-07:002012-07-17T13:00:03.265-07:00Black Beans - 3 Ways<div dir="ltr" style="text-align: left;" trbidi="on">
First in my series of beans a la crockpot - black beans.<br />
I really geeked out on this little project. It all started because I was reading this <a href="http://101cookbooks.com/" target="_blank">blog</a>. and was inspired by the beautiful bean salads and a local bean grower with a real passion for beans (<a href="http://www.ranchogordo.com/" target="_blank">here</a>).<br />
I decided, we were going to do a day trip to Napa and one of my stops would be this bean shop. Each bag of beautiful, fresh beans cost about $5.50. I thought - ok, before I totally muck this up on my pretty beans- let's make sure I know what I am doing and use a cheaper bag.<br />
So I also went to the store and bought a few cheaper bags of beans so I could test the cooking times and my abilities. I suggest you do this same thing - each crockpot can be different so you are going to want to test the timing on yours. And buying good quality beans is important because you want something that is fresh and you know how/where it was grown.<br />
Another experiment was freezing the beans. I didn't think it would work, but it's better than canned!<br />
<br />
<b>What you need:</b><br />
Water<br />
Black beans<br />
<br />
<b>Process:</b><br />
The night before you want to cook your beans, cover them with a lot of water in a bowl and leave on the counter. I used the whole bag because I didn't want to do this multiple times and freezing works great for beans!<br />
Drain and rinse. Dump into your crockpot and cover with 2 inches of water.<br />
For my crockpot it took 5 hours on high for black beans (again, these were pre-soaked). I like mine tender and not mushy.<br />
Set it, and forget it.<br />
<br />
<b>Storing:</b><br />
When your beans are cooked, you can use them immediately or let them cool and freeze them.<br />
Just place them in a storage container and put the lid on and freeze. If you are not going to use them this month I would recommend vacuum packing them after they have formed in the freezer in the storage dish.<br />
<br />
<b>Black Beans My Way #1 {Black Bean Corn Summer Salad}</b><br />
<br />
Ingredients<br />
Black beans<br />
Corn, grilled<br />
red onion<br />
cilantro<br />
lime<br />
olive oil<br />
<br />
(no measurements here because some might like more corn and less onion, or more lime, etc) Just toss together and enjoy!<br />
<br />
<b>Black Beans My Way #2 {Refried}</b><br />
An awesome use of the frozen beans - literally take them out, put them in a pot with about 1/4 to 1/2 cup of water and over medium low heat defrost them. As they defrost mash them as much as you like your 'refried' beans and you are done.<br />
Serve on homemade corn tortillas and guacamole for a yummy vegetarian snack!<br />
<br />
<b>Black Beans My Way #3 {Plain}</b><br />
Plain with some salt - great side dish with some protein and veg!<br />
<br />
<br />
{I am on a bean rampage so keep your eyes out for more black bean recipes!}<br />
<br /></div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-36281049739810252332012-07-16T14:00:00.000-07:002013-09-22T13:24:31.337-07:00Easy Skillet Chicken and Rice<div dir="ltr" style="text-align: left;" trbidi="on">
This was inspired by an America's Test Kitchen recipe - but made GF/DF and some added umph it needed. It's such a comforting meal. So simple to make and so simple in taste. And I like that sometimes. This is a great weeknight meal and it takes only 30 minutes and can be mostly made from things I usually have in the freezer and fridge.<br />
<br />
**Notes: I would really urge you to use a flavorful rice like basmati here. And good basmati. The dish is quite plain and the yummier the rice the better. Also, I always use a Le Crueset here. You can use any heavy bottom pan, but my preference for even cooking is always LC.<br />
<br />
<b>Ingredients</b><br />
4 boneless skinless chicken breasts<br />
4 tbls olive oil<br />
1 1/2 cups basmati rice<br />
1 medium onion, finely chopped<br />
pinch of chili flakes<br />
1/2 cup white wine of your choice (always cook with something you want to drink)<br />
4 cups chicken stock<br />
1/2 cup frozen peas<br />
1/2 cup chopped green olives<br />
4 green onions, thinly sliced<br />
1-2 lemons, juiced<br />
salt and pepper to taste<br />
<br />
<b>Process</b><br />
In a pan heat the oil (make sure you've picked a pan with a lid). When good and hot - sear one side of the chicken. Take out and set aside.<br />
<br />
Next warm up the onion and cook until soft. Add the chili flakes and garlic and stir for about 30 seconds. Add in the rice and let it cook until most of the kernels are white. Stir in the wine. And you are going to do a risotto type thing here where you really let the rice soak up the wine before adding the stock in.<br />
Once the wine is absorbed, put the stock in and place the chicken back in the skillet. Cover and cook until the chicken is done - about 10 minutes.<br />
Throw in the peas, green onion and olives. Cover and let sit for 5 minutes.<br />
<br />
Season with salt, pepper and lemon juice. Enjoy with a hearty serving of chard. </div>
natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-31255406599463452032012-07-16T13:30:00.000-07:002012-07-16T13:30:01.145-07:00Catching up with a Crockpot and Skillet Meals<div dir="ltr" style="text-align: left;" trbidi="on">
It's been a busy and sleep deprived past two weeks and when the baby is peacefully sleeping in my arms (because that is the best feeling in the world and because when that is the only way she will sleep - you let her!) I have caught up on some blog reading (thank goodness for iPads making it easy to multi task like that).<br />
So I come to you this week with a host of skillet and crockpot fixings. My new inspiration comes from a few places. One - has to be easy. Two - has to be nutritious. Three - has to make something that reheats well. Four - as usual, has to be gluten and dairy and nightshade free, but can't taste like that. Five - You will see a lot of beans. I always use canned beans and I don't mind it too much, but I really prefer to soak all my grains and legumes, but you can't get that with canned. It's also cheaper and tastier if you make your own.<br />
Beans are also really great for the crockpot - because they take so long and also they don't taste like the crockpot when they cook. My crockpot recipes I pick and post do not taste like crock pot (possibly you don't know what I am talking about here - but some things, especially chicken - don't cook up well in the crockpot and end up tasting like the pot itself. It's weird and not pleasant). My crockpot postings will also not be your typical chili type deals because pretty much all of those recipes call for tomato - and lots of it - and that being a nightshade I steer clear.<br />
The other recipes are soups (mostly lentil based) and the one skillet deals have been fun to play with too. Enjoy!</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-49884711972126000732012-07-04T15:54:00.001-07:002012-07-04T15:54:42.452-07:00Stroller Snack<div dir="ltr" style="text-align: left;" trbidi="on">
This is so simple and so good. It's what I pack myself to have on hand in the stroller when the nursing hunger attacks me (but non-nursing folk love it too!)<br />
<br />
2 ingredients. Yes two. You can add more dried fruit or other seeds - which actually this started as a store bought no nut trail mix I was buying. I decided I only liked these two parts so to save money and satisfy my craving, I now make my own. <br />
<br />
Ingredients<br />
1 cup Raw or raw sprouted pumpkin seeds<br />
1/2 cup Enjoy life brand mini chocolate chips (or your favorite brand but his one is soy, nut,dairy,gluten etc all of the common allergens free)<br />
<br />
Mix in a baggy and take to go<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizC7Z0YkYM9LkvURUmxl3g0vOD-2IaAITRlWyjuJABl5hEXAi6izOONEeymUoyWCxygEqeR8Oxl0-Mpg71rcIGBr92_JZlCpW6_q7FAB34zvgtUF-Zfs2JP3yFTlDA6Y1iNZ1CBGAzFOg/s640/blogger-image-159902181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizC7Z0YkYM9LkvURUmxl3g0vOD-2IaAITRlWyjuJABl5hEXAi6izOONEeymUoyWCxygEqeR8Oxl0-Mpg71rcIGBr92_JZlCpW6_q7FAB34zvgtUF-Zfs2JP3yFTlDA6Y1iNZ1CBGAzFOg/s640/blogger-image-159902181.jpg" /></a></div>
</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-33090212354412542212012-07-03T12:00:00.000-07:002012-07-03T12:00:00.215-07:00Quick Indian Cauliflower & Green Bean Curry<div dir="ltr" style="text-align: left;" trbidi="on">
This is so quick and requires that you just have a few of the basic Indian spices on hand. And you can use this same method on a lot of vegetables, but this happens to be my favorite. Usually it's done with cauliflower and potato and peas, but I don't eat potato so this is my version - Hashimoto friendly!<br />
<br />
Ingredients<br />
2 tbls canola and/or peanut oil<br />
1/2 onion, finely chopped<br />
1-2 tsp ginger, finely chopped<br />
1 head of cauliflower, core taken out and cut into smallish pieces (your choice)<br />
2 cups green beans<br />
1 tsp mustard seeds<br />
1 tsp cumin seeds<br />
2 tsp garam masala (store bought or you can make your own)<br />
1 tsp salt (plus more to taste)<br />
1 tsp tumeric<br />
1/2 cup or so of water<br />
<br />
Process<br />
In a pan (that you have a lid for) warm the oil over medium low heat. DON'T go crazy with the heat. Indian cooking is all about managing that so you can just lightly toast the spices.<br />
When you think the oil is warm, put in one mustard or cumin seed. If you see it bubbling on the sides, put in the rest of the seeds. Cook until just fragrant (that literally means until you can smell it - don't let them burn if you do - start over).<br />
Then toss in the ginger and onion.<br />
<br />
When the onion is soft, toss in the cauliflower, green beans, spices, salt and water and cover with a lid.<br />
<br />
Cook until the cauliflower is nice and soft. Keep adding water as needed.<br />
<br />
Serve over basmati rice.</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-10803627806335232502012-07-02T15:46:00.001-07:002012-07-02T16:07:59.382-07:00Powerful Quinoa<div dir="ltr" style="text-align: left;" trbidi="on">
Quinoa is in itself one of the greatest grains for anyone - but a Celiacs best friend. You can do this up any way you want, but what makes it 'powerful' is the blend of veggies you get from the farmer's market and the addition of coconut aminos and seeds.<br />
If you are not familiar with coconut aminos, read <a href="http://www.coconutsecret.com/aminos2.html" target="_blank">here</a>. (I have found it at New Leaf and Whole Foods, but you can also get it on Amazon I think). They are awesome. Adds umami like soy sauce but is not soy. So for the allergen sensitive folks - this is the PERFECT alternative. You can also use it to dip sushi, toss with rice noodles. Delish.<br />
<br />
Ingredients<br />
1 cup quinoa, soaked overnight and rinsed<br />
1/2 bunch arugula or spinach, cleaned and chopped<br />
1/2 head of cauliflower and/or broccoli<br />
2 small zucchini, chopped or sliced<br />
1 good handful of green beans trimmed and chopped<br />
1 cup shitake mushrooms<br />
1/2 red onion<br />
1/2 cup pumpkin seeds<br />
1 lemon<br />
coconut aminos<br />
salt and pepper<br />
olive oil<br />
<br />
Part 1<br />
Heat your oven to 400 F and roast the broccoli/cauliflower and/or zucchini on a sheet pan until golden with olive oil, salt and pepper<br />
<br />
Part 2<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
While the oven is heating...</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Warm the olive oil up in a pan and cook the onion until it's soft. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Toss in the mushroom and cook until everything is just as you like it.</div>
<br />
<br />
Part 3<br />
While the oven is going and the pan is going...<br />
Cook the quinoa and toss in the arugula - let the heat of the quinoa wilt the greens.<br />
<br />
Toss together and squeeze the juice of the lemon, drizzle with olive oil, season with salt, pepper and coconut aminos to your taste; Add the pumpkin seeds. <br />
<br />
Enjoy!<br />
<br />
This is perfect cold or room temp - I actually don't eat it warm except the first time I make it.<br />
<br /></div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-89321270551145060992012-06-22T20:14:00.000-07:002012-06-22T20:14:03.445-07:00Meal Plan Week of June 23<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial;">This week is inspired by some random recipe searching I did on the iPad while nursing and holding a baby that just loves to sleep in my arms. Thank goodness for Evernote (if you have not used this app it is great! It helps me take notes and pictures and it's SaaS so I can access it on my computer or any mobile device - thank you technology). </span><br />
<span class="Apple-style-span" style="font-family: Arial;">This week is also inspired by quick meals that are also comforting favorites for Ben and I. Happy Eating!</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial;">Dinners:</span><br />
<span class="Apple-style-span" style="font-family: Arial;">Saturday - Smoked salmon nicoise salad</span><br />
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Sunday - Quick Indian fried rice</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);">Monday - Tacos</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Tuesday - Daisy's yellow rice with grilled jerk chicken</div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><span>Wednesday - Pad Thai and laab </span></span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Thursday - Thai chicken noodle salad </div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);">Friday - Homemade chicken fingers with sweet potato fries</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0.00390625);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0.00390625);">Boosters:</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);">Morning green drink</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);">Kale chips </span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);"><br /></span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);">Lunches:</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);">This week it's about making enough dinner for leftovers and sandwiches. Busy weekend so minimal prep and cooking done ahead of time. Just shop and cook the night of!</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0.00390625);">Freezer:</span></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Chicken stock</div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<br /></div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Some notes - I will be posting about the smoked salmon nicoise salad, but bottom line on that is I am so lucky my husband can smoke things - it turned out SO good! Also, stay tuned for the Indian fried rice. I have never done this, but I have a hunch that I can make it work. So if it's a success - we will all be so excited! </div>
<div style="font-family: Arial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="background-color: rgba(255, 255, 255, 0.00390625);"><br /></span></div>
</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-3677077399896423812012-06-20T21:26:00.001-07:002012-06-20T21:26:56.213-07:00I am not perfect.....<div dir="ltr" style="text-align: left;" trbidi="on">
I feel compelled to share that my meal planning went array this week. It's Wednesday and I am looking in the fridge at leftovers and thinking, "wait, there was supposed to be at least one more unique meal to prepare".<br />
And there was - meatloaf and grilled chicken. But guess what - somehow I either didn't defrost meatloaf fixings or didn't buy them on Friday (duh, where was that on my list!!) and I know what happened to the chicken. The demands of an infant got the chicken (translation = I defrosted it. Intended to prep it on Sunday when we do all of our cooking but didn't get to it. Intended to get to it Monday. Didn't. Go to take care of it Tuesday - snap! I wasted a good chicken. It was bad.)<br />
<br />
So I must share not only my super organizational side, but also the episodes where the plan just didn't work. That way I can learn and share with the world.<br />
<br />
Next, I was thinking ok - now what. Thank goodness for brilliant ideas like breakfast for dinner. That is what we are having this evening. A combination of freezer and pantry items with fresh staples. Eggs, bacon (pork and turkey), mixed side salad, and cream of buckwheat (GF - and almost like cream of wheat). Quick, easy and with things we had in the house. Evening saved!</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-9787244842980122292012-06-19T11:00:00.000-07:002012-06-20T21:27:15.898-07:00Our Own Chicken Sausage<div dir="ltr" style="text-align: left;" trbidi="on">
Sausage is expensive to buy and while I definitely like the convenience and the unique flavors some brands have come out with - I prefer this as a staple in our house instead.<br />
1. I know what is in it<br />
2. No weird ingredients<br />
3. It's chicken (I don't do much pork)<br />
4. Pretty darn cost effective<br />
<br />
Ingredients<br />
1 lb chicken (or pork, beef too, but I would change up the spice mixture)<br />
1 - 1.5 tsp salt<br />
1/2 tsp black pepper<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1/2 tsp fennel seed<br />
<br />
(feel free to add or subtract any of the spices here)<br />
<br />
Process:<br />
Pour everything in a bowl.<br />
Take off your rings or put on gloves - and get friendly with your meat mixture. Don't over blend but mix in the spices thoroughly.<br />
<br />
I love using this in my pasta toss (quick healthy rice pasta cooked with chard and then mixed with this sausage, my own pesto and some jarred artichokes and olives and capers - easy and delish!)<br />
<br />
You can also buy several pounds of ground meat, mix and freeze the extra so it's just ready for you next time.<br />
<br />
<br /></div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-91895216346871614642012-06-18T12:52:00.001-07:002012-06-18T12:52:37.253-07:00Spanish Beef Stew<div dir="ltr" style="text-align: left;" trbidi="on">
This. Is. So. Good!<br />
<br />
Pretty easy and definitely a great freezer meal. I was inspired by this <a href="http://www.drgourmet.com/recipes/soup/spanishbeefstew.shtml">recipe here</a>, but seeing as I cannot have tomatoes, it had to be modified. Plus, we didn't agree that the beef should go in after the onions - you won't brown meat that way! (you will steam it)<br />
<br />
So here is the LL version:<br />
<br />
Ingredients:<br />
2 tbls good quality olive oil<br />
2 lbs chuck roast, trimmed and diced into cubes<br />
1 1/2 yellow onion, sliced<br />
1 tsp paprika (if you are really sensitive to nightshades, omit this)<br />
2 tsp dried oregano<br />
4 cloves garlic, peeled and sliced (or smash if you are feeling lazy :) )<br />
1/2 jar of pitted green olives sliced<br />
8 cups <a href="http://littlefieldofgreens.blogspot.com/2008/07/whole-chicken.html" target="_blank">chicken broth</a><br />
salt and pepper to taste<br />
<br />
Process<br />
Warm the oil in your best dutch oven like pot over medium heat.<br />
Brown the pieces of beef in batches. Set aside.<br />
<br />
Cook the onions and garlic until soft and just getting caramelized. Season with spices.<br />
Add the beef and broth and let simmer for an hour or two.<br />
<br />
At this point you can let it cool and then freeze it. What I recommend is eating it with rice that has been soaked and then cooked. You can do this with the soup as you freeze it but then the rice soaks up the goodness. Just preference, but I would just make it when you defrost the soup. </div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-83913874085475193102012-06-17T10:30:00.001-07:002012-06-17T10:30:19.981-07:00Grapefruit Green ShakeYes, it looks strange but it doesn't taste strange and it's so good for you!<br />
<br />
Basically you take a blender and put this into it:<br />
<br />
1 grapefruit<br />
A bit of water<br />
1 tsp or less of spirulina ( I use Hawaiian)<br />
Flax, sunflower and/or pumpkin seeds <br />
<br />
Blend and enjoy. This is a great combo because spirulina does take an acquired taste, but with grapefruit you don't taste it. Spirulina is great as a natural energy booster. Try it next time instead of a cup of coffee and see what happens! natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-36511787904219348682012-06-16T09:27:00.001-07:002012-06-16T17:20:14.965-07:00Bunny Spice Shake<div dir="ltr" style="text-align: left;" trbidi="on">
Inspired by a shake drink recipe in "raw food real world" (great raw recipe book by the way) I came up with this. Great way to start your morning and with all the vitamin A in carrot juice it's perfect for a nursing momma! I add flax and sunflower seeds to mine so I am starting the morning with the right fats too. <br />
<br />
1 cup almond milk<br />
3/4 cup carrot juice<br />
1 tsp ginger<br />
1/2 cup ice<br />
1 banana <br />
1 tablespoon flax seeds<br />
1 tablespoon sunflower seeds<br />
Smallest dash of cinnamon <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLNpGxD2aaCKA1DHhW5RW8I0G0gHClWtDq_HrXZgNOpCt8fRmsjnCJPHbn-k6yv1woojI_ZfnvxMr1liQHs6iMkiA2jXeB2Kp1YeU_3QoO8aUdtafUREKSDZ54OExd2Tm0YCU9so7NI0/s640/blogger-image-1648815223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLNpGxD2aaCKA1DHhW5RW8I0G0gHClWtDq_HrXZgNOpCt8fRmsjnCJPHbn-k6yv1woojI_ZfnvxMr1liQHs6iMkiA2jXeB2Kp1YeU_3QoO8aUdtafUREKSDZ54OExd2Tm0YCU9so7NI0/s640/blogger-image-1648815223.jpg" /></a></div>
</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-7558596963465952402012-06-15T17:25:00.000-07:002012-06-15T17:25:00.906-07:00How Meal Planning Breaks Down Now<div dir="ltr" style="text-align: left;" trbidi="on">
Slightly new system we have going. If you were an avid follower before you will notice that I am not just noting dinners, and there is now a specific section for both freezer contributions and boosters/snacks and lunches.<br />
<br />
Here is how the timing of Natasha's system works:<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Thursday</b> - brainstorm meals and needs for the upcoming week. I will be posting ideas on how I go about picking meals to make. I also make the grocery list based on the meals and needs of the week. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Friday/Saturday</b> (whatever day ends up working) - Hit the grocery store for non farmer's market items. Stick to the list!</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Saturday</b> - hit the local farmer's market and buy up the vegetables and other goodies needed. </div>
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<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
"Veg" to me means whatever I can find at the Farmer's Market, and then whatever is on sale, looks good and is local and organic/sustainably farmed at the grocery store. So there is no list to take to the market. I will have an idea of what I want (like Asian bowls means mushrooms would be good and I always buy kale or chard to add a pile of greens to dinner). </div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Section types in Natasha's meal plans:</div>
<br />
<br />
<b>"Freezer Contribution" - </b>The story is we got a large standing freezer for the garage to hold staples like our homemade stock, whole lambs and things we buy in bulk (or specialty gluten free items). It has turned out to be an absolute lifesaver with an infant to have meals prepared and just ready to defrost in our freezer (I made about a month's worth of food before she was born). It's like a triple yay factor - we made it so we know what went into it; it's gluten and dairy free; and it's ready when you are too tired or have a baby that just doesn't want to be put down so you can chop or cook (like mine!). So every week or two we make a few things that can be frozen and eaten later, just to make sure we have ready made food on hand. Freezing does take some of the nutritional edge off, but when you are juggling a lot of things and have a new baby - it's about balance and managing as best as you can.<br />
*I need to add that finally buying a Foodsaver vacuum packer was a great combination to make this system work too.<br />
<br />
<b>"Booster/Snack"</b> section is my way of making sure I also buy things at the store to keep blood sugar regulated throughout the day and add 'booster' foods to my diet. Booster foods are things that are super power houses for nutrition, but you really don't need to eat much. Like spirulina, spices, seeds, and nuts.<br />
<br />
<b>"Lunches"</b> are both leftovers and things I specifically plan. Sometimes a dinner is so good, there are no leftovers. Or, you just want something else!<br />
<br />
Here is why I made these changes and what benefits we have found:<br />
1. I am home, with a baby. If you have done this - you know - sometimes you don't get to eat if you don't have it just ready. If you have not done this before, pretend you have a job that goes 24 hours a day and cries at you and you have a serious emotional and hormonal reaction if you don't respond to that job :)<br />
2. Ben and I have become really good at identifying when a reaction to one of our food sensitivities hits. And it was happening often because most restaurants are not good at managing cross contamination. Particularly for me, finding out that nightshade family foods were bothering me (peppers, tomato, potato, eggplant) on top of dairy and gluten - try finding a place you can eat off the menu with all those. It's possible, but limited. Very limited. So it's easier to get crafty and make the good stuff we love at home on our own.<br />
3. I feel like I know where my budget goes on food. I love budgets - it's a sick thing, but I do. And having this game of how much we spend each week and how we manage the eating each day is just super fun for this geek.<br />
<br />
Oh, I might change this again as I continue to write about it, but I will always explain it!</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-14186110019237011282012-06-15T16:58:00.001-07:002012-06-16T12:31:18.365-07:00Meal Plan Week of June 17<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meal Plan Week of June 17 </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Freezer Contribution:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spanish beef and olive stew</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pot Roast</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lunches:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pasta toss (for N, B is avoiding grains this week)</span><br />
<span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Lions head meatballs with cabbage</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dinners:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roast leg of lamb for Father's Day</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">Grilled chicken with raw recipe g</span>rapefruit/avo/fennel salad</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Meatloaf with smashed sweet potato and grilled veg </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Viet style bun bowls</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Grilled fish grilled with stir fry veg</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Boosters and snacks:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;"></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Breakfast bunny spice shakes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Grapefruit Green shakes</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Quinoa veg salad with coconut aminos</span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Raw veggies</span></div></div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-82290751974405769092012-06-14T22:10:00.002-07:002012-06-14T22:10:46.273-07:00Blogging Again<div dir="ltr" style="text-align: left;" trbidi="on">
Here I am. I didn't go anywhere - and I have not stopped my healthy ways - I just have not been writing about it since - oh dear - 2010!<br />
Not only have I been continuing my Field of Greens ways - but they have gotten better. And now, I am a Momma (to beautiful almost 3 month old Leena) and blogging helps me stay on track. With my new responsibilities and maternity leave coming to an end in the next month and a half I wanted to get into a pattern to keep our house eating clean and healthy and hopefully inspire others to do the same. So far, together Ben and I have been pretty successful at managing everything and eating healthy, flavorful food that meets our dietary restrictions (but as usual - does not taste like it!).<br />
<br />
So let's start again. Happy Eating!!</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-43639575408506470972010-11-18T17:00:00.000-08:002010-11-18T17:00:02.779-08:00Buttermilk SubstituteDid you know that a reasonable substitute for buttermilk is:<br />
For every 1 cup of buttermillk take 1 cup of alternative milk (usually for this I do rice milk) or 1/2 cup water, 1/2 cup rice milk (or other) and 1 tablespoon vinegar (or in a pinch you can do lemon but it might alter the flavor)<br />
<br />
I was just re-reading my gluten free coffee muffin posting and wanted to share this little technique to replace that ingredient if you are also a dairy free-er.natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0tag:blogger.com,1999:blog-6282077987472554372.post-6207534216810313782010-11-17T17:00:00.000-08:002010-11-17T17:00:00.081-08:00Is it time to clear the spice cabinet?My dear yoga instructor and I were chatting on Sunday about the asafetida posting and in the middle of the discussion I thought I might send a reminder about keeping our spice cabinets tidy.<div><br /></div><div>If you have not used a particular spice in 6-8 months - toss it.</div><div>Sad but true for us waste phobes. The flavors are probably no good anymore, and just like food, you want the essential bits in the spices to be alive to nourish you (because yes Virginia, spices have micro nutrients you can't get in other foods and are really good for you!)</div><div><br /></div><div>So what are you to do? Here are some suggestions:</div><div><br /></div><div>Invest in some small spice holders - <a href="http://www.amazon.com/Stackable-Spice-Jars-Stainless-Diameter/dp/B0002QE3SW">like these</a> - and consider</div><div>Doing a spice share (splitting with friends or family to cut down on cost and waste) or,</div><div>Going to a store like Rainbow foods in San Francisco. They not only have some really interesting spices, but they allow you to buy what you need. Bring your jars with you if you go this route.</div><div><br /></div><div>Otherwise, only buy what you need. Consider growing fresh herbs to have some of the basics on hand at all times, and then if you venture into new ethnic foods (which I strongly encourage) just stick with the program. Don't just try it once and give up and let those spices go bad - when making your weekly menu make sure you have at least one of those recipes baked in so you can use your goods.</div>natashallhttp://www.blogger.com/profile/16764557498136684746noreply@blogger.com0