Family Food Finds

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 20 May 2013 17:29:00 +0000

Happy Monday! We had probably the busiest weekend since having our oldest child 4 years ago. It was crazy, but loads of fun! We had birthday celebrations with friends and family, dance classes, my nephew's t-ball game, it was awesome and the kids were champs! :) Best of all, my husband and I went out on a date! We not only got to see a movie, but a movie on its opening weekend! You parents out there understand how amazing that is, right? There was also a fantastic run to the farm. It may be my biggest haul ever. All the extra veggies that go into my daily smoothies take a lot of time to prep, but it is so worth it! We got some spinach, red leaf lettuce, kale, garlic, sweet Maui onions, carrots, bok choy, beets and strawberries. With all this food, we will be making the following meals this week:

Mushroom and Walnut Lettuce Wraps with Sauteed Ginger and Garlic Bok Choy

using the red leaf lettuce, sweet Maui onion, garlic, and bok choy

Bean, Brown Rice, and Cheese Burritos with Simple and Tasty Broiled Nachos

using the garlic and sweet Maui Onion

Spinach Tomato Alfredo Pizza with Mushroom-Stuffed Baked Onions

using the spinach, garlic, and sweet Maui onions

I will be having my Rainbow Smoothie for lunches

using the spinach, kale, beets (and their greens), and carrots

We will be enjoying the strawberries for dessert

Easy Roasted Sugar Snap Peas

noreply@blogger.com (Lindsey) — Fri, 17 May 2013 15:55:00 +0000

Sugar snap peas are a wonderful spring treat for us. When in season, my daughter has them almost everyday as a part of her lunch. We usually love to snack on them raw, but this roasted version is fantastic! It takes just a few ingredients and only a few minutes to make. They pair nicely with a wide variety of main courses from pastas to burgers and more. Simple and delicious, what more can you ask for? :)

Ingredients

10 oz fresh sugar snap peas
1 Tbsp olive oil
salt and pepper to taste
3 Tbsp shallots, minced
1 tsp fresh thyme (or 1/2 tsp dried)

Directions

Preheat oven to 450 degrees.
Place the sugar snap peas in a single layer on a rimmed baking sheet. Drizzle the olive oil over them and toss to coat evenly. Season with salt and pepper to taste. Top with the shallots and thyme.
Bake for about 8 minutes until tender but still firm.

Crispy Cheesy Mushroom Taquitos

noreply@blogger.com (Lindsey) — Wed, 15 May 2013 13:18:00 +0000

This recipe is another amazing find inspired by Mia at Mia's Domain. She has such amazing recipes that always inspire me. I took her taquito recipe and tweaked it to fit my taste for slightly cheesier and spicier fare. This is a favorite dish of my husband and both kids love it too! This makes a large batch because we always enjoy it two nights in a row. The filling can be made earlier in the day, leaving the dinnertime rush less stressful. These taquitos are packed with mushrooms which are loaded with vitamin D, B vitamins, selenium, potassium, and fiber. They also pair amazingly well with my Pico de Gallo!

Ingredients

14 flour tortillas
2 Tbsp olive oil + about a 1/4 C
24 oz button mushrooms, thinly sliced
1 large red onion, chopped
3 Tbsp minced garlic
1/4 C cream cheese
1 C ricotta cheese
1 C freshly grated Parmesan cheese
cayenne pepper, to taste
salt and pepper

Directions

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and mushrooms and season with salt and pepper. Cook until mushrooms have released most of their juices, about 10-15 mins. If there is a lot of liquid, drain some of it. Add the cheeses and stir to combine. Remove from heat and allow to cool.
Preheat your oven to 400 degrees.
Fill each tortilla with about 1/4-1/3 C of the mushroom filling. Sprinkle evenly with cayenne pepper to taste. Roll up the tortilla and secure with a toothpick.
Arrange all the tortillas on a baking pan that you have sprayed lightly with oil. Brush the tortillas with the remaining olive oil and bake until crispy and golden, about 10-15 minutes. Flip them over, brush again with olive oil and bake another 10 minutes. Serve with Pico de Gallo and enjoy!

Adapted from Mia's Domain

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 13 May 2013 14:59:00 +0000

Happy Monday! I hope all the moms out there had a wonderful Mother's Day! We spent it at Legoland with my sister and her family. It was a wonderful way to spend the day with my family. Something else that made the weekend special was finding out my local farm had their fresh garlic!! What a surprise and a treat! That meant our favorite pasta was in order for sure! Along with the garlic we picked up some romaine, spinach, kale, carrots, sugar snap peas, and strawberries. With this lovely assortment of food, we will be making the following this week:

Cheesy Mushroom Taquitos with Healthier Spanish Rice and Refried Beans

using some left over sweet Maui onion

Fettuccine in Garlic Cream Sauce with the Olive Garden Salad and Roasted Sugar Snap Peas

using the garlic, romaine, and sugar snap peas

Mashed Avocado and Chickpea Sandwich with Roasted Carrots

using the spinach, left over sweet Maui onion, and carrots

I will be making my Rainbow Smoothie for some lunches

using the spinach, kale, carrots, and remaining beets from last week

Rainbow Smoothie

noreply@blogger.com (Lindsey) — Fri, 10 May 2013 13:14:00 +0000

You've heard about the importance of eating a rainbow, right? You want to make sure to eat a variety of colorful fruits and veggies every day. Well I decided to combine a rainbow into a single smoothie! This concoction is filled to the brim with veggies, and I tried to keep the fruit to a minimum. I wanted to have the drink sweet enough to be tasty, but not overflowing with unnecessary sugars. I really think I found the perfect balance. I drink this almost every day as my main lunch. Well, I get as much as I can because my 4 year old and 20 month old LOVE it too and insist I share it with them. With so much healthy goodness inside, how can I not share with my babies? :)

Ingredients

2 Tbsp ground flaxseed

2 C spinach

1 C kale

1 banana

1 medium carrot, cut into large pieces

1/4 C frozen mango

1/4 C frozen pineapple

1/4 C frozen blueberries

1 lemon, juiced

1/2 C juice (I use Trader Joe's Green Juice)

3/4 C water

3 ice cubes

Directions

Place ingredients in a blender in order listed above (the weight of the fruit helps push the greens down to make for easier blending). Blend thoroughly until no frozen fruit chunks remain. Enjoy!!

Classic Ranch Dressing

noreply@blogger.com (Lindsey) — Wed, 08 May 2013 13:09:00 +0000

OK. So this may not a health food post, but this dressing is perfect. It is that delicious, thick, creamy ranch dressing you are craving, but without any additives or preservatives This dressing is perfect for a side salad or as a dip for your favorite veggies. It only takes a few ingredients, most of which I would bet are in your kitchen already. This is a treat for us because it isn't the healthiest way to dress a salad, but boy do we enjoy it when we have a fresh batch in the fridge. :)

Ingredients

1 C mayo
1/2 C sour cream
1 tsp dried chives
1 tsp dried parsley
1/2 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp salt
1/8 tsp pepper

Directions

Combine all the ingredients into a bowl and whisk to combine. Cover and chill at least 30 minutes before using.

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 06 May 2013 13:17:00 +0000

Happy Monday and Happy Birthday to my Dad! :) I hope you all had a great weekend. Did you do anything to celebrate Cinco de Mayo? We spent the morning at Disneyland, but I made sure to have a little tequila in the afternoon. You have to be festive, right? We picked up SO MANY things at the farm for this week. We have spinach, kale, romaine, Swiss chard, carrots, beets, sugar snap peas, broccoli, sweet Maui onion, zucchini, and strawberries. Here is how we will be enjoying this delicious selection:

Gardein Beef and Broccoli over Rice

using the broccoli and sweet Maui onion

Spinach and Cheese Ravioli with a Tomato Basil Cream Sauce, House Salad with Homemade Ranch, Baked Zucchini Fries, and Roasted Beets

using the romaine, carrots, zucchini, and beets

Double Decker Mushroom Tacos with Mexican Roasted Chard

using the chard, romaine, and sweet Maui onion

I will be making smoothies using the spinach, kale, carrots, beets, and beet greens. I will have the Massaged Kale Salad for lunches, sugar snap peas for snacks, and strawberries for dessert.

Pecan Crusted Chicken Salad

noreply@blogger.com (Lindsey) — Fri, 03 May 2013 13:06:00 +0000

This is another fantastic entree salad. I always feel so good having a big salad for dinner, don't you? This salad is loaded with textures and delicious flavors. Even better, the chicken is actually served cold, so you can prep everything ahead of time! You can easily use chicken breasts, but I use Gardein to make it vegetarian, and let me tell you, it's wonderful even for my meat-eating relatives. This recipe uses a simple yet very flavorful balsamic vinaigrette that is whipped up in your blender in a matter of seconds. This meal will be in permanent rotation in my house for sure. I hope it will be for you too! :)

Ingredients

Pecan Crusted Chicken

4 chicken breasts (pounded to about 1/2" thick) or Gardein Chick'n Scallopini

1/2 C pecans, finely chopped

1/2 C panko

1/2 tsp salt

2 eggs

3/4 C milk

1/2 C flour

1/2 C coconut oil (for frying)

Balsamic Vinaigrette

1/2 C canola oil

1/2 C olive oil

1/3 C balsamic vinegar

2 Tbsp dijon mustard

4 tsp sugar

1/2 tsp salt

3 garlic cloves, crushed

Salad

1 large head romaine, chopped
1/2 C dried cranberries
2 Tbsp brown sugar
1/2 C pecans, finely chopped
1/3 C celery, thinly sliced
4-5 mandarin oranges (or Cuties), peeled and separated
1/4 C blue cheese

Directions

Start with the chicken since that is served cold. Place the flour in a shallow bowl. Whisk together the eggs and milk in another shallow bowl. Combine the chopped pecans, panko, and salt in a third shallow bowl. Heat the coconut oil in a large skillet over medium-high heat. Dredge the chicken in the flour, then the egg, then coat in the pecan mixture. Working in batches, if necessary, cook the chicken until golden brown on both sides, about 7 minutes total. Set aside to cool.
While the chicken is cooling, make the dressing. Combine everything in a blender, except for the garlic. Blend on a low speed for only a few seconds. If you blend too long, the dressing will be very thick. Pour into a small bowl and mix in the garlic. Chill until ready to serve.
To plate the salad, combine the romaine and celery. Toss with about 1/3 C dressing. Transfer to individual plates or bowls for serving. Sprinkle with cranberries, chopped pecan, and a pinch of brown sugar. Top with orange slices. Add the sliced chicken on top and finish with some blue cheese.

Inspired by TGI Friday's Pecan Crusted Chicken Salad

Perfect Party Potato Salad

noreply@blogger.com (Lindsey) — Wed, 01 May 2013 12:59:00 +0000

Oh, the weather is getting warmer. That means it's time to get ready for summer BBQs, picnics, and potlucks! Yippee! :) I love being able to enjoy the warm and sunny evenings and eating more meals outside on the patio. This weather just calls for getting together with family and friends and sharing a big ol' meal. One of my favorite things to bring to a summer BBQ is my potato salad that I have been perfecting over the years. This is the best potato salad I have ever had! It is perfect with burgers, hot dogs, grilled meats and veggies, just about anything you want to eat during the summer. The relish gives it a sweetness, while the yellow and dijon mustards give it a slight tangy flavor. The celery salt is my favorite addition. I hope you try this recipe sometime this summer and let me know how you like it!

Ingredients

5 medium russet potatoes

1/2 large onion, chopped

6 hard-boiled eggs

1/4 C sweet pickle relish + some relish juice

1 1/2 Tbsp yellow mustard

1 1/2 Tbsp dijon mustard

1/2 C mayo

1 Tbsp sugar

1/2 tsp salt

1/2 tsp celery salt

Directions

Boil the potatoes until tender. Allow to cool. Peel and dice them to desired size and place them in a large bowl. Add the onions.
Separate the egg whites and egg yolks. Place the yolks in a small bowl and set aside. Chop the whites and add them with the potatoes and onions. Add the relish.
To the yolks, add the mustards, mayo, sugar, salt, and celery salt. Mash everything together.
Add the yolk mixture to the potato mixture and stir to combine. Cover bowl and chill for a few hours before serving.

Adapted from Meet Me in The Kitchen

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 29 Apr 2013 14:07:00 +0000

Happy Monday! Hope you all had a great weekend. I got to watch my nephew's T-Ball game! The whole family was there to cheer him on and it was so much fun! The weather was perfect for a fun day with the extended family. We also had a great trip to the farm. I am still on my smoothie kick and spinach was on special, so I got a TON! :) We also picked up some romaine, sweet Maui onions, cilantro, celery, kale, and strawberries. With that, we will be making the following meals this week:

Veggie Burgers with Perfect Party Potato Salad

using the romaine and sweet Maui onions

Ultimate Mexican Pizza with Restaurant Style Salsa

using the cilantro

Pecan Crusted Chicken Salad

using the romaine and celery

The spinach will be for my daily smoothie, I will be having Kaleslaw for lunch, and we will be freezing some of the strawberries and enjoying the rest for dessert.

Sliced Beet, Goat Cheese, and Arugula Salad

noreply@blogger.com (Lindsey) — Fri, 26 Apr 2013 12:38:00 +0000

A caprese salad is one of my favorite summer dishes. I just love the fresh flavors and the sheer simplicity of the dish. I am so excited to have found an off-season variation using beets, goat cheese, and arugula. You can easily roast the beets ahead of time, making assembly a breeze. These three ingredients compliment each other so very well, and the presentation is elegant yet effortless. For younger ones, I simply cut the beets into smaller pieces, crumble the goat cheese slightly, and tear the arugula into smaller pieces. They won't have the pretty plate, but they can easily eat it that way. My kids devoured it! I hope you give it a try as well!

Ingredients

1 bunch beets, washed and green removed

1 tsp balsamic glaze

2 Tbsp olive oil, divided

4 oz goat cheese log

1 C baby arugula

salt and pepper, to taste

Directions

Heat your oven to 400 degrees. Place the beets in a glass container and pour in 1 Tbsp olive oil. Using your hands, cover each beet in olive oil. Place foil over the container and bake until the largest beet is easily pierced with a knife, about 45-60 minutes. Set aside to cool.
Once cool, slice off the ends of the beet and peel off the skin. Slice the beets into 1/4" thick rounds. Place them in a shallow bowl and add the balsamic glaze. Use your hands to evenly coat each slice.
Slice the goat cheese into desired thickness.
To serve, place a beet round on a plate, top with a slice of goat cheese, then a few arugula leaves. Continue until appropriate serving size is achieved. Lightly drizzle salad with olive oil and a pinch of salt and pepper. Enjoy!

This is an original recipe

Creamy Bowtie Pasta with Peas and Arugula

noreply@blogger.com (Lindsey) — Wed, 24 Apr 2013 14:39:00 +0000

I love the convenience of one-dish meals. There's so much less to clean up afterwards! This is a favorite option of mine. We love pasta at our house, but we usually have a salad or vegetable side dish with it. This pasta is great because the salad is right on top! I love to add TONS of crispy arugula on my pasta because the flavor is great and I eat less overall pasta. If your little ones don't like the taste of arugula, you can easily leave it out. My girls do, so I just tear the leaves into small pieces for them.

Ingredients

16 oz farfalle pasta

16 oz frozen peas

2 C heavy cream

1 1/2 C Imagine No-Chicken Broth (or vegetable broth)

1 C freshly grated Parmesan cheese

salt and pepper, to taste

3 Tbsp toasted pine nuts

5 oz baby arugula

Directions

In a large pot, cook the pasta according to package directions. Add the frozen peas 1 minute before the end of cooking. Drain and set aside.
Meanwhile, combine the cream and broth in a large skillet. Over medium-high heat, bring to a simmer and cook until thickened, stirring often. This may take 15-20 minutes. Stir in Parmesan until melted.
Add the pasta and peas into the skillet and toss to combine. Season with salt and pepper to taste. To serve, place the hot pasta on a plate or bowl, top with pine nuts and arugula.

Adapted from Martha Stewart

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 22 Apr 2013 14:08:00 +0000

Happy Monday! I have to tell you, I have recently begun enjoying homemade smoothies. It is my new favorite thing! My girls and I love making a new recipe each time. We pack it full of greens and fruit. I am so excited to enjoy them all summer long! We have a lovely selection of produce from the farm for the week. We gathered some spinach, romaine, kale, broccoli, sugar snap peas, beets, and strawberries. With that assortment, we will be enjoying the following:

Broccoli Cheddar Quiche

using the broccoli

Creamy Bowtie Pasta with Peas and Arugula with a Stacked Beet Goat Cheese and Arugula Salad

using the beets

Red Robin Chicken Tender Salad

using the romaine

We will be using the spinach and beet greens in smoothies, enjoying the sugar snap peas for snack. I will be having the Massaged Kale Salad for lunch and strawberries for dessert.

Bread Machine Pizza Dough

noreply@blogger.com (Lindsey) — Fri, 19 Apr 2013 13:14:00 +0000

Pizza is a hands-down favorite meal at my house. What's not to love about it? A complete and balanced meal on a disc of perfectly cooked crust! I have to admit, I was using ready-made, store-bought pizza dough for years (GASP!) because I was too nervous to try and make my own. It was a total crutch for me. But for the past several months, I have been slowly perfecting the easiest bread-machine pizza dough ever! Let the machine do all the work! All you have to do is form it and par bake it. That's it! I really don't know how it could be any easier. And best of all...it tastes great! It's got a nice crispiness on the outside, and a soft, fluffy center. It is a nice thin crust (but not too thin) that really holds it shape when cut into pieces and loaded with toppings. I mean, what's worse than picking up a beautiful piece of pizza and having the crust collapse and all the toppings fall off before it even gets to your mouth? That won't happen with this recipe! I hope you try it and make pizza even more often at your house! :)

Ingredients (makes enough for 2 medium pizzas)

3 1/4 C flour

2 tsp sugar

1 1/2 tsp salt

2 Tbsp olive oil

2 Tbsp cornmeal

1 tsp baking powder

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/3 C water

1 1/2 tsp yeast

Directions

1. Place all the ingredients into your bread machine and set it on it's pizza dough setting. Mine takes about 45 minutes from start to finish. When it's done, it will look something like this:

3. Preheat your oven to 450 degrees. Dump it out onto a lightly floured surface. Gently shape it into a ball and cut it in half. (To save the second half for the next day, I simply wrap it in saran wrap and keep it in the fridge overnight. Allow it to come back to room temperature the next day before forming).

4. Work the dough and form it into the desired shape. Dust your pizza stone with corn meal and place the crust on top. Lightly brush with a thin coating of olive oil.

5. Par-bake it for about 10 mintes. Remove from the oven and assemble with desired toppings. Turn oven up to 475-500 degrees. Bake pizza until cheese is melted and golden. Enjoy!

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 15 Apr 2013 14:43:00 +0000

Happy Monday! Boy, we had a cold and cloudy weekend here in Southern California, well by cold I mean 60 degrees. Hey, that's cold for those of us born and raised here! :) But this week should be getting bright and sunny and back into the 80's . I am so ready for that kind of weather! We have a great menu planned with our selection of produce this week. We have some kale, TONS of spinach, beets, carrots, cilantro, sugar snap peas, baby sweet Maui onions (for cooking and planting), blood oranges, and strawberries. We will be making the following this week:

Sweet Potato Kale Pizza with Rosemary and Red Onions and a side of Baked Beet Chips

using the kale and beets

Egg Salad Sandwiches with Baked Sweet Potato Waffle Fries and Roasted Carrots

using the carrots

Spinach Enchiladas with Cilantro Cream Sauce and Mexican Layered Dip

using the spinach, cilantro, and baby sweet Maui onions

We will be playing around with smoothie recipes using the remaining spinach and kale, snacking on the blood oranges (my new favorite!) and sugar snap peas, and having the strawberries for dessert.

Chinese Chicken Salad

noreply@blogger.com (Lindsey) — Fri, 12 Apr 2013 13:56:00 +0000

I love having a big entree salad for dinner, it just feels so clean and healthy. I try to have a salad dinner several times a month and this salad was a wonderful addition to my line-up. It has so many textures with the lettuce, cabbage, won ton skins, sugar snap peas, almonds, and chicken. The dressing was light and the oranges added an extra burst of flavor in every bite. This will be on permanent rotation in my house from now on. I hope you try it too!

Ingredients (makes 4 entree salads)

For the salad:

1 large head romaine, chopped into bite sized pieces

1/2 head of cabbage, thinly sliced

1/2 pound sugar snap peas, sliced into 1 inch pieces

1/2 C cilantro, finely chopped

4 -5 C cooked chicken or Gardien Chick'n Scallopini, cut or torn into pieces

1/2 C scallions, thinly sliced

1/2 C sliced almonds

crispy fried won ton skins

toasted sesame seeds

8 mandarin oranges, peeled and separated

For the dressing

1/4 C soy sauce

1/4 C lemon juice

2 Tbsp sugar

1 Tbsp white vinegar

1 tsp salt

1/2 tsp black pepper

1/4 tsp ground ginger

1 Tbsp sesame oil

1 tsp toasted sesame oil

3 Tbsp peanut oil

Directions

In a medium bowl, combine all the ingredients for the dressing. Whisk thoroughly and set aside.
In a medium bowl, combine the chicken and scallions. Pour 1/3 C dressing in with the chicken and scallions. Toss to combine.
In a large bowl, combine the lettuce, cabbage, sugar snap peas, and cilantro. Add dressing (whisking continuously to prevent separation). Toss to evenly coat. Add the chicken mixture and toss.
Serve on individual plates and top with almonds, sesame seeds, won ton skins, and orange slices. Enjoy!

Massaged Kale Salad

noreply@blogger.com (Lindsey) — Wed, 10 Apr 2013 13:20:00 +0000

I am obsessed with this salad. As far as I am concerned, it is the perfect lunch! You can prepare all the elements in advance and throw it together in an instant. Since my lunches are spent preparing food for my daughters, I need something fast for myself. Once "massaged" with the olive oil and red wine vinegar, the kale won't wilt and can be stored for days just waiting to be thrown into a bowl. An added benefit is the use of nutritional yeast flakes. I'll admit, I was hesitant when I first tried them, but I promise you they are amazing! They are a great source of protein and B-complex vitamins. They have a delicious cheesy-nutty flavor that works perfectly on this salad. This salad is a real keeper and I will be enjoying it over and over! I hope you will too! :)

Ingredients

1 bunch kale, stems removed and torn into bite sized pieces

1 Tbsp olive oil

2 Tbsp red wine vinegar

3-4 Tbsp pine nuts

nutritional yeast flakes, to taste

lemon juice, to taste

Directions

Toast the pine nuts in a small pan over medium heat until fragrant. Set aside to cool. Crush with a potato masher or meat tenderizer until crumbled.
Place the kale leaves in a large bowl. Add the olive oil and red wine vinegar. Rub the kale leaves in your hands for about 2 minutes until evenly coated and softened. The kale can be saved for a few days in the fridge at this point.
When ready to serve, place kale into a bowl and top with pine nuts and nutritional yeast flakes to your taste. I probably use about 1 1/2 Tbsp of both for a single serving. Add a dash of fresh lemon juice and toss to combine. Enjoy!

Inspired by Eat Drink Better

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 08 Apr 2013 13:16:00 +0000

Happy Monday! We had a lovely weekend with beautiful weather. I hope your weekend was fun as well! Our trip to the farm was great and we picked up some delicious produce for the week. We selected some carrots, romaine, mandarin oranges, cauliflower, sugar snap peas, cabbage, and strawberries. We will also be utilizing green onion, cilantro, and kale from our own garden. With this selection, we will be enjoying the following meals this week:

Our Orange Dinner of Grilled Cheese, Tomato Soup, and Roasted Carrots

using the carrots

Chinese Chicken Salad

using the romaine, cabbage, sugar snap peas, mandarin oranges, green onion, and cilantro

7-Layer Burrito with Mexican Roasted Cauliflower

using the romaine and the cauliflower

I will have Massaged Kale Salad for lunch and the strawberries for dessert.

Breakfast Pizza

noreply@blogger.com (Lindsey) — Fri, 05 Apr 2013 13:34:00 +0000

Mmmm, pizza. :) Pizza is the perfect food. It's wonderful for lunch, dinner...and now even breakfast! This is a hearty way to incorporate a myriad of breakfast foods onto a single pizza crust. You can customize it with your favorite meats, cheeses, and veggies, but this is how my family enjoys it. Eat it plain or top it with ketchup or (my choice) Tapatio hot sauce. Even though it could be considered "breakfast" we often enjoy this for dinner with a tasty vegetable side dish. I hope you give this a try!

Ingredients

your favorite pizza dough (keep in mind to form a good crust to keep the egg in place before you bake!)

1 C chopped meat of choice - sausage, bacon, ham, or vegetarian sausage (that's what we use)

4 oz shredded cheese - we use cheddar, but pepper jack would be great too!

1/2 C onion, chopped

4 eggs

1/4 C milk

1 C hash brown patties, cooked and coarsely chopped

3 Tbsp minced herb of choice - we use rosemary since we always have it growing in our yard

ketchup or hot sauce, if desired

Directions

Preheat your oven to 475 degrees.
Prepare your pizza crust and top with the meat of choice. Sprinkle shredded cheese and onion on top.
In a bowl, whisk together the eggs and milk. Pour carefully and evenly over the pizza.
Top with hash browns and minced herbs.
Bake until egg is cooked and cheese begins to brown, about 15 minutes. Let sit for 5 minutes before serving. Enjoy!

This is an original recipe

Mexican Roasted Chard

noreply@blogger.com (Lindsey) — Wed, 03 Apr 2013 13:43:00 +0000

This is my new favorite Swiss chard recipe! I am always on the lookout for new ways to prepare vegetables as a side dish for Mexican food to avoid having rice or chips and salsa. I decided to play around with roasted chard and came up with a delicious combination. It has a very mild flavor and is so easy to prepare! I also love that it uses the stem, so every bit of the plant is utilized. My whole family can't wait to enjoy this side dish again soon!

Ingredients

1 bunch Swiss chard, leaves and stems separated and chopped

1 red onion, chopped

3-4 Tbsp olive oil, divided

salt

pepper

cumin

ground coriander seed

4 oz queso fresco or feta, crumbled

Directions

Preheat oven to 350 degrees.
Combine the chard stems and onion on a jelly roll pan. Drizzle with olive oil and toss to evenly coat. Season with salt, pepper, cumin, and coriander to taste. Bake for 15 minutes.
Meanwhile, place the chard leaves in a bag and drizzle with olive oil. Seal the bag and shake so all the leaves are lightly and evenly coated.
Spread the leaves evenly over the onion and stems. Season again with salt, pepper, cumin, and coriander. Sprinkle the cheese in an even layer over the leaves. Bake for an additional 20-25 minutes until the leaves begin to crisp. Serve immediately and enjoy!

This is an original recipe

Weekly Menu and Giveaway Winner

noreply@blogger.com (Lindsey) — Mon, 01 Apr 2013 13:13:00 +0000

I hope you all had a wonderful Easter weekend! Ours was delightful with good food, fun and games, and family time. The girls enjoyed their egg hunt and surprises, as well as the special breakfast chosen by my four year old of Cinnamon Streusel Pancakes and a big bowl of strawberries and blueberries. We also had a wonderful trip to the farm this week and will even be able to use some of our own backyard veggies! We picked up romaine, Swiss chard, kale, dinosaur kale, sugar snap peas, broccoli, carrots, and strawberries. With that selection, we will be making the following meals this week:

Grilled Mushroom and Black Bean Burritos with Mexican Roasted Chard

using the Swiss chard and our backyard cilantro

Breakfast Pizza with Simple Sauteed Broccoli

using the broccoli and backyard rosemary

Southwest Chopped Salad with Roasted Carrots

using the romaine as well as backyard cilantro and green onions

We will be enjoying the strawberries for dessert, sugar snap peas and kale chips for snacks, and I will be having Lemony Dinosaur Kale Salad for lunches

Thank you to everyone who entered my first giveaway! The winner of a My Super Foods Company sample pack is...

Nicky O.

Congratulations Nicky! Be on the lookout for an email from us!

Product Review - My Super Snack and GIVEAWAY!

noreply@blogger.com (Lindsey) — Fri, 29 Mar 2013 13:15:00 +0000

Recently, I was approached by the lovely people at My Super Foods to see if I would like to try their snack product. I have to admit, I was a little hesitant at first as my kids RARELY eat processed foods. But as I learned more about them I became intrigued. Their focus is on healthy, preservative-free, super-food-packed snacks for kids on the go. Let's face it, sometimes a mom really needs a little help, so these are a great option to have on hand.

One aspect that I loved the most was the fact that their ingredients are non-GMO. That is one of the biggest reasons I so strongly limit my family's exposure to processed foods. So the fact that there is a snack option that is non-GMO is a wonderful thing in my book.

Now it's time for the all-important taste test. They come in three delicious flavors - Blueberry Banana Acai, Chocolate Chip, and Apple Raisin and are the perfect size for little ones. My 4 year old tried all three and so did I. I had to make sure the quality was good enough for my baby! :) She loved the chocolate one the best, but she loves everything chocolate. I enjoyed them all, but my stand out favorite was the Blueberry Banana Acai. They had a great chewy cookie texture and were not crumbly at all (something that I hate when I have to clean up after a messy snack time).

The verdict - These were a tasty snack that my daughter and I thoroughly enjoyed. I love that they are non-GMO and preservative free. From a marketing standpoint, I love the characters they created for their packaging. It's a great way to get little ones excited about them and competes with the characters so successfully used by conventional kid-targeted foods. While they would only be an occasional treat for my children, they are a wonderful option for parents looking for a healthier snack that they can feel good about giving their kids.

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Roasted Parmesan Kohlrabi

noreply@blogger.com (Lindsey) — Wed, 27 Mar 2013 13:39:00 +0000

I just love trying new veggies we find at the farm. My daughter gets so excited to taste something new and help me figure out how to prepare it. I decided to try kohlrabi this week, and I am glad I did! I prepared it using a basic roasting method with a hint of garlic and Parmesan, so I could enjoy the real flavor of the vegetable. It has such a nice, light flavor and almost potato-like texture that roasting really compliments. I hope you give this unusual veggie a try the next time you see it available!

Ingredients

2 kohlrabi bulbs, peeled, halved, and sliced 1/4 inch thick
2 Tbsp olive oil
3 cloves garlic, minced
salt and pepper
1/3 C freshly grated Parmesan cheese

Directions

Preheat the oven to 450 degrees.
Toss the kohlrabi slices in the olive oil and garlic until evenly coated.
Lay them out in a single layer on a baking sheet and season with salt and pepper.
Bake for about 20 minutes, until lightly golden around the edges, turning once halfway through.
Remove from the oven and sprinkle with the Parmesan cheese. Return to the oven for about 5 minutes for the cheese to brown. Serve immediately.

Weekly Menu

noreply@blogger.com (Lindsey) — Mon, 25 Mar 2013 14:29:00 +0000

Happy Monday! We had a wonderful weekend with friends and family in beautiful Southern California weather. I hope your weekend was equally wonderful! We also had an extra fun trip to the farm this week for their seasonal strawberry tour! We got to ride a tractor-pulled wagon around the farm, taste fresh veggies, and pick our own strawberries. It was so much fun! We were able to pick up some great produce as well - even some never-before-tried veggies! We picked up some romaine, beets, broccoli, cauliflower, strawberries, and (for the first time) turnips and kohlrabi. I was so excited to try something new! With this selection, we will be making the following meals this week:

Sweet Potato Burger with Roasted Kohlrabi

using the romaine and kohlrabi

Red Robin-Style Chicken Tender Salad

using the romaine

Beet, Goat Cheese, and Arugula Panini with Sauteed Beet Greens

using the beets

My Famous Macaroni and Cheese with Caramelized Turnips and Sauteed Turnip Greens

using the broccoli, cauliflower, and turnips

We will be enjoying the strawberries for dessert

Spinach Artichoke Bow Tie Pasta

noreply@blogger.com (Lindsey) — Fri, 22 Mar 2013 14:21:00 +0000

Mmmm...spinach artichoke dip. Who doesn't love it, right? I could have it probably every week, but my waistline would not like me for it. :) It's a classic comfort food, but sometimes it's nice to play around with an old favorite. I decided to try the same basic flavors in pasta form, and it was delicious! Why hadn't I thought of this before?!? It is a heavy pasta, so I would definitely recommend pairing it with a nice side salad and maybe a bruschetta. You could always substitute a 10 oz bag of frozen spinach if you are a little short on time, but I think using fresh spinach always tastes better. I hope you give this a try!

Ingredients

1 Tbsp olive oil

20 oz fresh spinach, chopped

16 oz bow tie pasta

2 Tbsp butter

5 cloves garlic, minced

8 oz cream cheese

3/4 C milk

3/4 C sour cream

1/2 lemon, juiced

1/2 tsp salt

1/4-1/2 tsp cayenne

14 oz can artichoke hearts, finely chopped

1/2 C shredded Parmesan cheese

paprika, to taste

Directions

Heat the oil in a large skillet over medium heat. Add the spinach, in batches if necessary, and cook until wilted. Set aside to cool.
Drain the excess water from the spinach.
Cook the pasta according to package directions. Drain and set aside.
While the pasta is cooking, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly add the milk. Then add the sour cream, lemon juice, salt and cayenne. Stir in spinach, artichoke and Parmesan.
Add the pasta to the sauce and gently stir to combine.
Serve immediately with extra Parmesan and a dash of paprika.

Adapted from A Life of Flavor