7 Easy Tips to eat more fruits & veggies
ruit!
1. Pack your lunch. Make your sandwhich’s to include some lettuce, a tomatoe slice and some sprouts!
2. Add a handful of carrots as a snack.
3. Remember the celery & peanut butter snacks as a kid?
Try the update version and use almond or cashew butter-( go ahead and make some eyes on it with raisins)
4. Apples are natural and easy ‘fast’ foods. Take 1 with you on the go
5. Instead of chips, try crunchy peas as a evening snack.
6. Start the morning out right, dice up some bell peppers & onions in your eggs!
7. Bored with carrots & celery-try jicama.
Jicama is a root that is sweet and crunchy to eat. It looks like a round brown ball in the vegetable section at the grocery store.
Just peel the skin off with a knife and you have a new and tasty veggie!
Posted in Healthy Kids, Healthy Recipes by Melody B
Grocerys are expensive…here is a coupon to help save you some money!
Hi,
With the cost of oil and energy on the increase, the cost of groceries have been getting higher as well.
I have complied a list of coupon sites to help you save money! ~ Enjoy
http://www.stonyfield.com/coupons/signin.cfm
Posted in Healthy Recipes by Melody B
Fall Roasted Pumpkin Soup with Fennel
Number of Servings - 5
- 3 tablespoons minced garlic
- 1 cup diced onion
- 1 cup diced fennel root
- 4 cups peeled and chopped fresh sugar pumpkin
- 3 tablespoons canola oil
- 1 ½ cups apple juice
- ½ cup dry sherry
- ½ teaspoon whole fennel seed
- ½ teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- Zest of one orange
- 1 cup plain yogurt
- 2 tablespoons honey
- 2 teaspoons salt
- Garnish: ¼ cup toasted pumpkinseeds
In a 350-degree oven, roast pumpkin and garlic in a covered roasting pan. Cook until soft, approx. 30-40 minutes. In a 4-quart soup pot, sauté onion and fennel root in canola oil until soft. Add apple juice and sherry, cover and bring to a boil. Turn down to simmer, add pumpkin and garlic. Simmer until pumpkin completely breaks down approx. 15 minutes.In a 350-degree oven, roast pumpkin and garlic in a covered roasting pan. Cook until soft, approx. 30-40 minutes. In a 4-quart soup pot, sauté onion and fennel root in canola oil until soft. Add apple juice and sherry, cover and bring to a boil. Turn down to simmer, add pumpkin and garlic. Simmer until pumpkin completely breaks down approx. 15 minutes.
While the pumpkin is simmering toast fennel, cumin and coriander seeds on high heat in a dry skillet, stirring constantly, until the seeds are light brown. Grind the seeds in a coffee grinder. It is important to grind the spices until they are a powder.
Blend the pumpkin mixture in a food processor until smooth. Add the rest of the ingredients and mix well. Put back on low heat but do not boil.
Serve immediately garnishing with toasted pumpkinseeds.
Posted in Healthy Recipes by Melody B
Mamaw’s Meatballs
Not only does our family love our grandmother’s meatball recipe during the holidays, we love them all year long! Hope you enjoy!
Mamaw’s Meatballs
- 2lb. ground beef
- 1/2 medium onion- chopped
- 2 eggs
- 1- 8 oz. can of tomato sauce
- salt and pepper
Mix all of the above ingredients well, then roll into balls and place in a 9X13 baking dish.
Sauce:
- 2 cans tomato sauce
- 1/2 cup ketchup
- 1 teaspoon of chili powder
- 3 heaping Tablespoons of brown sugar
Mix together and pour sauce over each meatball.
Bake at 325 for approximately 30 minutes.
From our house to yours……. Enjoy!
Posted in Healthy Recipes by Melody B
Easy Spinach Roll Ups
These easy spinach roll ups are so quick-n-easy that they will become a staple in your menu!
Bake time: 15 min or until cheese is melted. Prep time is 10 minutes.
- 1 bag of frozen chopped spinach (thawed and drained)
- 1 apple (diced in small pieces)
- 1 egg
- 3 tbs of garlic (or to taste)
- 1/2 of yellow or white onion
- 4 tbs of butter
- 1 package of prepared lasagna noodle (organic and whole wheat preferably)
- *optional leek for those that like leeks
- 1 jar of prepared spaghetti or tomatoe sauce.
- 1 jar of 8oz ricotta cheese
- 1 parmesan cheese enough for the topping.
- Salt and pepper to taste
Directions: Heat oven to 350 degrees. If the lasagna noodles need to be cooked then follow directions on the box. In a medium size sauce pan heat butter. Clarify it then saute the onion and garlic for a few minutes over medium heat. Add apple, spinach and leeks. Saute until all mixed nicely together. * Tip add either extra olive oil or butter if not enough for all ingredients.
Remove from heat and add to large bowl. In separate bowl, beat the egg and mix with ricotta cheese and a sprinkle of parmesan cheese. Add ricotta mixture to spinach mixture.
Lay out the lasagna noodles. Spread a medium size layer of the spinach/ricotta cheese mixture. * tip don’t fill it too thin or it won’t roll up well and leave room and ends for rolling.
Roll the noodle up, top each noodle with a spoon full of spaghetti sauce and a sprinkle of parmesan cheese. Put in oven to bake for 15 minutes or until cheese is melted.
Serve immediately.
Posted in Healthy Recipes by Melody B
Melody’s Favorite treat- Chocolate Popcorn
My daughter and I make this decadent-yet quasi healthy treat.
4 cups Popcorn-we prefer the old fashion pop it yourself type
Sprinkle of Real chocolate chips, melted on top of the popcorn
First, we make the popcorn then while hot we place the chocolate chips on top and it melts together and taste so Yummy! A quick and easy treat without a lot of calories!
Posted in Healthy Recipes by Melody B
