Sorry for the lengthy delay in posting! The past few years have been a bit of a life crisis. I had to get divorced and leave the state I was living in so that I could be near family and friends. I have since decided to revamp my blog since I still believe fresh ingredients and the highest quality foods are of the utmost importance for everyone’s health. I have since researched juicing, water filtration, UV lights for HVAC unit and other areas of interest which I will write about in the future. I have also discovered that clean food and clean living is not only the key for healing our bodies; but, also for healing our minds.
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Squash Pasta
This gallery contains 3 photos.
Vitamix Macaroni and Cheese with Summer Blush Smoothie
Summer Blush Smoothie
Salmon with Beet Puree
I am posting the grilling instructions from a previous post again to explain how to grill the salmon:
Serving instructions from the Vital Choice website:
– Before cooking rinse fish quickly in cold, clean water.
-Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. (We brushed the fish with olive oil then sprinkled it with salt and pepper.)
-Cook on the grill for 7-8 minutes, until only the very center is still translucent. (We put the fish on tin foil and then on the grill. We also kept the grill lid down and cooked the fish for 9 minutes.)
-Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.
From: Vitamix – Create – Professional Series 750 – Page 161
GINGER BEET PUREE
2 3/4 pounds fresh beets, about 3 large
2 Tablespoons olive oil
1/2 cup almonds
1 1/2 Tablespoons fresh chopped ginger
1 Tablespoon fresh cilantro leaves
1 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
1. Preheat oven to 425 degrees. Clean and cut beets to leave 1-inch of stem. Double wrap beets in foil and roast for 2 hours. Cool.
2. Peel beets, trim ends and cut into quarters.
3. Place oil, beets, almonds, fresh ginger, cilantro, ground ginger, salt and pepper into the Vitamix container in the order listed and secure lid.
4. Select Variable 1.
5. Switch machine to Start and slowly increase speed to Variable 8.
6. Blend for 20 to 25 seconds, using the tamper if necessary to push the ingredients into the blades.
7. Serve as an accompaniment to grilled vegetables, fish, poultry or meat.
Side note: Do not try the Vitamix recipes in any blender that is not high-speed – it will NOT work!! I saw Vitamix at Costco this week for $375 – a very good deal. They also sell reconditioned machine at Vitamix.com for less than they normally are and they provide a 5 year warranty on reconditioned machines.
Northern Michigan
We had the opportunity to visit the Northville, MI Farmer’s Market on our vacation. The fruit was delicious. I am still waiting for the right opportunity to try the maple syrup we purchased. When we went up North we had the opportunity to check out the beautiful farmer’s market in Charlevoix MI right on the water.
All of this beautiful food inspired me to make a fresh pasta dish on vacation (which was the only “dinner-type” meal I had an opportunity to prepare. My mother-in-law grows wonderful fresh herbs in her garden and I was able to use these delicious herbs to create my pasta meal. I used some previously made tomato sauce and Trader Joe’s penne – pretty basic. I then cut up green peppers, red peppers, yellow peppers, and onions and sauteed them. I mixed everything together, added some extra olive oil and pine nuts, and then added the fresh herbs from the garden (I did not cook these). I added basil, parsley, and oregano. Then I topped the meal with parmesan shavings.
Avocado Shake
From: The Ani’s 15-Day Fat Blast: The Kick-Ass Plan to Get Lighter, Tighter, and Sexier… Super Fast – P. 114
Avocado Shake:
1 cup strawberries, fresh or frozen (I used organic frozen)
1/2 cup avocado flesh, from about 1/2 whole
pinch stevia powder, or 1 tablespoon of your favorite syrup, or 1 or 2 pitted dates, optional
1 cup filtered water
1 cup ice
Thermo Charger:
Replace filtered water with 1 cup brewed green tea,
or
1/2 teaspoon matcha powder in 1 cup filtered water.
Super Power Pack:
Add 1/2 tablespoon of a super green like spirulina or wheatgrass powder.
Directions:
Place all ingredients into your high-speed blender, including green tea and spirulina, if using. Blend until smooth.
My comments:
This past trip to MI was not very good for my waistline. I decided to try to take off some pounds using Ani’s book since it using all fresh ingredients and is mostly raw. This is my first attempt from her book and I must admit it was kind of gross. I will include it anyway because there are some things to make it a little more edible to get the health benefit. I doubled this recipe since I was making it for 5 people. This was plenty for our morning snack.
Big Mistake #1: I did not use the optional ingredient of stevia or syrup – this smothie was very bland. I like a good deal of flavor and this smoothie needs the syrup.
Then I added the matcha powder. I did not add the full amount since I doubled the recipe. I added the equivalent of half of what the recipe asked me to add. The smoothie was barely edible when I added the matcha powder; but, I could still get it down.The kids were willing to eat it at this point without the addition of the wheatgrass.
Big Mistake #2: When I added the wheatgrass powder it made me gag! I only added 1/4 teaspoon even though I also doubled the rest of the recipe. The kids were willing to eat it with the matcha and without the wheatgrass. I had to add a whole cup of frozen raspberries after adding the wheatgrass to be able to choke it down.
I will keep you updated about the fatblast. This is a very healthy way to eat if I can make it taste good enough…..
Farm Fresh Tarragon Frittata and Blackberry Smoothie
From: Vitamix – Create – Professional Series 750
1 cup plain yogurt
2 bananas
1 pear, cored
1 lb blackberries
Fresh Apple & Pear Dressing Spinach salad (including farm fresh tarragon leaves) with Grilled King Salmon →
Fresh apple & Pear Dressing Spinach salad (with farm fresh tarragon leaves) with Grilled King Salmon
First I washed a package of organic baby spinach and dried the leaves. This is best to do in a salad spinner. Unfortunately, I can’t find mine since my move – instead, I drip-dried the leaves in a colander and then patted them dry with paper towels. I made the salad dressing a day in advance. I thought it was delicious when I first made it; however, the second day the tart flavor started taking over. Therefore, if you aren’t going to use it right away, add less of the lemon and apple cider vinegar mixture.
Fresh Apple and Pear Dressing:
From: Vitamix – Create – Professional Series 750 Blender – Page 98
1 ripe apple, cored, shopped
1 ripe pear, cored, chopped
1/2 cup granulated sugar
2/3 cup water
1 teaspoon fresh tarragon leaves (We used our beautiful farm fresh tarragon from the VA Green Grocer)
4 Tablespoons cider vinegar, divided use
3 Tablespoons fresh lemon juice, divided use
1. Place fruit, sugar, water and tarragon in a medium saucepan and simmer, covered, over medium heat until very soft, about 4 to 6 minutes depending on ripeness of fruit.
2. Let water evaporate. There should be about 1 3/4 cups fruit and liquid when finished cooking. Allow the mixture to cool.
3. Pour fruit mixture into the Vitamix container and secure lid.
4. Select Variable 1.
5. Switch machine to Start and slowly increase speed to Variable 10.
6. Blend for 20 seconds or until smooth.
7. Remove mixture to a medium-sized bowl. Whisk in half of the cider vinegar and lemon juice. Taste; dressing should be a pleasant blend of sweet tart. If desired, add remaining cider vinegar and lemon juice.
The kids went crazy for this one.
We purchased this King Salmon Skinless-Boneless Portion from VitalChoice.com. The website lists this fish as +55 OM3/6 Balance Score – one of the highest/best omega content fish on their website. They state “A food’s Omega Balance Score reveals its estimated impact on the relative proportions of omega-3 and omega-6 fats in your cells. The omega balance of your overall diet directly determines the corresponding omega balance in your body, which affects basic health.” The website has a link to learn more about Omega Balance Scores.
We followed the serving instructions they list on their website. We took the fish out of the package and defrosted it in the refrigerator the night before cooking (since it arrives at your house frozen and you store it in the freezer).
Serving instructions from the Vital Choice website:
– Before cooking rinse fish quickly in cold, clean water.
-Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. (We brushed the fish with olive oil then sprinkled it with salt and pepper.)
-Cook on the grill for 7-8 minutes, until only the very center is still translucent. (We put the fish on tin foil and then on the grill. We also kept the grill lid down and cooked the fish for 9 minutes.)
-Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.
Frittata with Spinach, Bell Pepper, and Basil Plus a Cabbage, Peach, & Carrot Smoothie to wash it down
Today’s Brunch:
From: Vitamix – Create – Professional Series 750 Blender – Page 26
Cabbage, Peach, and Carrot Smoothie
1/2 cup water
3/4 cup sliced green cabbage
1 cup red grapes
1 medium carrot, halved, about 3/4 cup
1 cup frozen unsweetened peach slices
1/2 cup ice cubes
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Smoothie program.
3. Switch machine to Start and allow machine to complete programmed cycle
This smoothie was yummy and good-for-us.
We also had an egg frittata. Since my husband loves eggs and he loves brunch – you get the idea – I try to get creative with our egg meals.
From: America’s Test Kitchen – Light & Healthy 2010 – Page 252:
Frittata with Spinach, Bell Pepper, and Basil – Serves 6
Do not substitute skim milk. You will need a 10-inch ovensafe nonstick skillet for this recipe.
(Since I did not have this pan I used a 10-inch stick pan. I am still trying to scrape the eggs off…)
6 large eggs
6 large egg whites
1 ounce Parmesan cheese, grated (about 1/2 cup)
3 tablespoons 1 percent low-fat milk
2 tablespoons chopped fresh basil
Salt
1/4 teaspoon pepper
1 small onion, minced (about 1/2 cup)
1 red bell pepper, stemmed, seeded, and sliced thin
1 teaspoon olive oil
1 garlic clove, minced
3 ounces baby spinach (about 3 cups)
1. Position an oven rack 6 inches from the broiler element and heat the broiler. Whisk the eggs, egg whites, cheese, milk, basil, 1/4 teaspoon salt, and pepper together in a medium bowl.
2. Combine the onion, bell pepper, oil, and 1/4 teaspoon salt in a 10-inch ovensafe nonstick skillet. Cover and cook over medium-low heat, stirring occasionally until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the spinach, one handful at a time, and cook until wilted, about 1 minute.
3. Increase the heat to medium, add the egg mixture to the skillet, and cook, gently pushing, lifting, and folding it from one side of the pan to the other, until large, very wet curds form, 1 to 2 minutes. (I FOUND THAT THIS PART TOOK MUCH LONGER AND IF YOU WANT YOUR EGGS TO COOK THROUGH DON’T RUSH THIS STEP). Shake the skillet to distribute the eggs evenly and continue to cook, without stirring, until the bottom is lightly browned, 1 to 2 minutes longer. Transfer the skillet to the oven and broil until the frittata has risen and the surface is puffed and spotty brown, 3 to 4 minutes. (THIS STEP TOOK LONGER AS WELL)
4. Being careful of the hot skillet handle, remove the skillet from the oven and let sit until the eggs in the very center are cooked and moist but not runny, 1 to 3 minutes. Run a spatula around the edge of the skillet to loosen the frittata, then gently slide it out onto a platter. Serve warm or at room temperature.
This was a very hearty and satisfying meal. Everyone was happy and I will make it again. I am still in search of that perfect egg breakfast that is as healthy as this one but as yummy as those loaded with bread and cheese…. I will let you know when I find my favorite.
Cheesy Skillet Polenta and Eggplant Bake
This was delicious. I chopped, salted, and placed my eggplant in a colander with a weight on top for two days before making the recipe. The pan gets finished off in the broiler.
From: America’s Test Kitchen – Simple Weeknight Favorites
FarmFreshQuest 