Sneaky Spinach & Olive Pizza

We are pretty lucky to have a kid that actually likes vegetables. But like any toddler, she is selective about which ones she will eat and how often she'll partake. Green veggies are tricky. I often hide them in her food and I like to sneak them in when she's really hungry. If she is gobbling up her meal, she doesn't usually take time to dissect what I've put in front of her!

One of my little one's favorites is pizza. She loves to help me assemble mini pizzas, just the right size for little hands. I like to keep things simple most of the time. For a quick lunch or dinner, I can easily throw these together with whatever ingredients I have handy. Here is a recipe for quick and easy, healthy kid pizza.

Sneaky Spinach and Olive Pizza

Ezekiel Sprouted whole grain hamburger buns or English muffins

Organic ketchup (or marinara sauce)

Organic shredded cheese or cheese substitute

Organic baby spinach leaves

Sliced olives (We like Santa Barbara Olive Co.-no chemical preservatives)

1. Chop the baby spinach into very tiny pieces.

2. Spread about 1 tsp chopped spinach on half a bun or muffin.

3. Top with desired amount of ketcup or marinara.

4. Sprinkle plenty of cheese to fully cover any trace of green.

5. Add sliced olives

6. Bake or broil until cheese melts and bread browns.

7. Slice in half or quarters.

Voila'! Super easy. Quite a healthy little pizza. Use whatever ingredients you've got. Sometimes we add sliced turkey meat from the deli. The key is to use something your kid(s) really enjoys to distract from the spinach. You may have guessed that my Phoebe loves olives. She would eat a whole can if I let her.

Here's to healthy kids!

Menu Plan Monday

This is my first Menu Plan Monday and I am so excited because this was just the push I needed to do something I have intended to do...and have made loose attempts at doing, for years now. When I go food shopping, I always have a general list in my head. There are our usual staples, which I am always restocking, but I almost never have an actual menu in mind. I may have a couple cravings that dictate what I am thinking I'd like to make, but it is definitely more of a spontaneous shopping experience. And though I would like to say that I am a very organized person (I am striving...I will be there some day), I am, well, much more organized than I used to be AND super proud of that little achievement. When you have a toddler, you are forced to fine tune this characteristic...whether you like it or not. So here I go, procrastination of the menu planning has come to a halt!

Breakfast Options: Our usuals-oatmeal with chia seeds and agave nectar, toasted Ezekiel English muffins with almond butter and topped with a bit of our homemade trail mix of the week, fresh berries for me (my daughter is currently in a frozen blueberry phase), smoothies, Barbara's Organic Breakfast O's, some version of eggs.

Lunch Options: Turkey or PBJ (actually ABJ-almond butter) sandwiches on sprouted whole grain bread, veggies with hummus, mixed salads, flax crackers with our favorite raw "three layer dip" by Licious Dishes here in Hawaii, grilled "cheese" (almond cheese) and tomato soup, "squiggly noodle salad" with brown rice noodles, finely chopped veggies and olives, sliced avocados to add to any one of these.

Dinner:
Sunday-Off to one of our favorite Thai places right next to our church.

Monday-leftovers from one of our favorite Thai places!

Tuesday-Veggie Italian Omelet/Fritata-ish/Scramblie Egg Thingie...hope to post this recipe soon.

Wednesday-Applegate Farms' grass-fed beef, nitrate-free, organic hotdogs on sprouted-grain bread and plenty of mustard and ketchup! Served with steamed cauliflower and baby carrots.

Thursday-Raw Lasagna.

Friday-Gotta finish off the lasagna.

Saturday-Grass-fed beef burgers with sauteed onions, mushrooms, and kale.

Desserts will be spontaneous, but will likely include Coconut Bliss ice cream.

Phew...I did it! I really did it!

*This is a healthy-living blog, so go ahead and insert the word "organic" in front of just about everything. Here's to getting organized with Menu Plan Monday, and here's to your health!

The Great Summer Cook-Out

With Labor Day right around the corner, you may have one last chance for a summer BBQ. Of course, since we live in beautiful Hawaii (sorry to rub it in), we cook out all throughout the year. Here are a few tips for healthy grillin'.

If you're grilling up burgers, choose grass-fed beef. What is the difference between grass-fed and corn-fed? Well, put a cow out in the pasture and what does it eat? Grass. Due to a very high number of cattle being raised for food, ranchers began feeding cows corn to try to reduce damage to the land from overgrazing. Well, cows don't digest corn so the result is fattier beef, higher in cholesterol and saturated fats, which as you know, are linked to coronary heart disease. A better solution for the industry might be to raise fewer, healthier cattle....but that is another discussion. I like to feature local Hawaii companies when I can, so if you are here in Hawaii, try Northshore Cattle Company. One serving of grass fed beef has about the same Omega-3 essential fatty acids as a serving of fish. That is great news for burger lovers!

A cook-out just isn't the same without a Dawg! Hotdogs are the all-American food. I get nostalgic when I eat them-they bring back lots of childhood memories. I have tried many healthier versions of the hotdog. Whether turkey or chicken or beef, I always ended up a little disappointed...until I found Applegate Farms' all-natural, organic, nitrate-free, grass-fed beef hotdog. Reminiscent of the classic hotdog of my youth, this one of the yummiest and healthiest dogs around. AND they are the only ones that don't leave me regretting that I chose to eat a hot dog...if you know what I mean.

If you're serving one up for me, don't hold the pickles. I was craving pickles a while back as I shopped at Whole Foods and came across a brand I hadn't heard of before-Bubbies. They are excellent! Bubbies are crunchy, kosher, delicious pickles that have a little spicy kick. And they have something other pickles don't-live, active cultures. A pickle that is yummy and good for you too?

Last, but not least are the sauces. I'm a sauce kind of girl. I like to load my goodies with ketchup, mayo, and mustard. There are some great, healthier choices at health food stores. I choose Organic Ville ketchup because it's organic and it's sweetened with agave syrup instead of high-fructose corn syrup. I also recommend Westbrae Naturals mustard, Miso Mayo, and Vegennaise (instead of mayo).

Quick tip: When you're cookin' on the grill, be sure the grill has been cleaned thoroughly from the last time you BBQ'd and avoid charring your food because it can create carcinogens.

Here's to fun, healthy grillin'!

Raw, Raw, Raw!

I made the raw lasagna again...and this time I remembered to take a picture. If you are thinking that you would love to try some raw food dishes, but don't want to make them yourself, there are some great companies that make prepared raw foods and distribute them to local health food stores. One such company here in Hawaii is Licious Dishes. I recently tried several of their items and they are, well...licious! I am totally addicted to their three-layer dip. I also like their lasagna, the variety of tasty dips that accompany their crispy flax crackers, and their haupia...yummy. You can stop by their kitchen and pick up single items in their fridge or place an order on Monday to be picked up on Friday, for either a 3-meal or a 5-meal plan for the week! Now that is easy meal planning. Some of their items can also be found at a local favorite, Vim & Vigor.

There are also some wonderful full-service restaurants dishing up raw cuisine. Be adventurous-google "raw food restaurant" and see what pops up in your area. If ever in Chicago, try Charlie Trotter's, where they feature a raw-tasting menu. Famous chef, Charlie Trotter is world renowned for both cooked and raw cuisine at it's finest.

If you want to pick up a few raw food snacks for on the go, check out some tasty snacks by Go Raw at Whole Foods and other health food stores, or Amazon. I love the sprouted pumpkin seeds and the spicy flax chips. So, am I a total raw foodie convert? Um...no. I still love fish and devour a good burger at least once a week or so. I think it's great for each of us to embrace the healthiest lifestyle we can while enjoying foods we love. I am thrilled with my newfound love for raw dishes and plan to continue to experiment as often as I can. I feel great...and my jeans are fitting quite nicely too! Here's to raw food and here's to your health!

More In The Raw

You may not be aware of the "raw food lifestyle". There are a vast number of people who only eat raw. What is raw food? Basically, meals made with fresh, organic fruits, vegetables, nuts and seeds that have not been heated above 104 degrees. With the raw food movement some amazing chefs have emerged, combining ingredients you might never think of to create delicious AND highly nutritious meals. For years I have wanted to experiment with raw recipes, but for some reason the idea of using a food processor really intimidated me...maybe it was just one more gadget I didn't want to fuss with. Now I love mine! Anyway, I was flipping through a magazine last week and came across some raw food recipes that didn't seem quite as complicated as I thought they ought to be. I mean, there was quite a bit of preparation, but no cooking involved. And with the lovely heat and humidity here on Oahu this last week, I thought it was just the right time to ditch the stove for a night.

Tuesday night my Bible study group had a potluck and the theme was Italian. I grabbed that magazine again...Raw Lasagna. Perfect. Just the right time for me to be adventurous and attempt something I have never made...and then test it out on a group of hungry ladies. Sure, why not?...No pressure.

I must admit I had second thoughts half-way into the preparation. I could just pick something up along the way if it didn't turn out the way I had hoped, right? And then I tasted the tomato sauce...yum. I was going to be just fine. To my pleasant surprise, after sitting down at the potluck to enjoy all of the wonderful selections, ladies began telling me how great the lasagna tasted, and asking for details of how it all came together. I promised that I would post the recipe, so here it is.

This recipe by Ani Phyo came straight from Delicious Living

Cherry Tomato Marinara
2 pints cherry tomatoes
2 teaspoons dried oregano
1 teaspoon dried roseary
2 tablespoons lemon juice
2/3 cup olive oil
1 teaspoon salt

Place all ingredients is a blender or food processor. Blend until smooth. (Makes 3 cups) *I used a blender but would opt for a food processor next time for a thicker consistency.

Cilantro-Cashew Cheeze
1 1/2 teaspoons garlic (about 2 cloves)
1/2 teaspoon sea salt
1 cup raw cashews
2 1/2 tablespoons fresh lemon juice
1/4 cup packed fresh cilantro leaves
1/4 cup filtered water

Place garlic and salt in a food processor; process into small pieces. Add cashews and process into a paste. Add lemon juice, cilantro, and water; process to mix well.

Raw Lasagna-Serves 6
1 medium zucchini, sliced into thin coins
2 medium tomatoes, thinly sliced
2 handfuls baby spinach leaves
3/4 cup Cashew-Cilantro Cheese
1 cup Cherry Tomato Marinara

In a 1 1/2-quart casserole dish, layer half of the zucchini slices. Cover with half of the tomato slices and top with spinach. Spread cheeze over spinach. Top with marinara. Finish by layering remaining zucchini and tomato slices.

Okay, sorry about the length of this recipe, but I promise it is well worth the effort. And unlike traditional lasagna, there is no baking involved. I changed up the recipe just a bit by adding a handful of sun dried tomatoes to the marinara sauce recipe and I also peeled the zucchini, cut it in half, and sliced it into long, thin "noodles". I chopped the spinach and added some freshly chopped basil. In addition, I took the liberty to layer it differently, with two layers of each ingredient-ending up with the "cheeze" on top!

My husband tried to remind me to take a picture before I ran out the door but I forgot and well, here is what the dish looked like at the end of the night. Do you think they liked it?

Yummy Fish Tacos

I realize that I did not display my best photography skills here, but I had to include a pic. Tonight I made Mahi Mahi fish tacos with a spicy cream sauce and fresh pineapple salsa. Here is a very informal recipe.

Ingredients

Mahi Mahi fillets
Sprouted Grain Tortillas
Grapeseed Oil
Cherry Tomatos
Miso Mayo
Veggennaise
Avocado
Fresh or Canned Pineapple
Serrano or other pepper
Cilantro
Baby Spinach
Pepitas

1. Pan grill Mahi Mahi fillets in a little grapeseed oil. Season to your liking. I like to mix a little sea salt and garlic with cayenne pepper to spice things up. Did you know that cayenne speeds up your metabolism?

2. Soften tortillas in a pan with a little oil or water. Try Ezekiel taco sized tortillas. Super healthy. (Hint: a little water makes them more pliable)

3. Cream Sauce: take one part Miso Mayo spicy pepper spread to one part Vegennaise (or mayonnaise or heavy cream if you must) and stir.

4. Pineapple salsa: Chop desired amounts of tomato, pineapple, serrano or jalapeno pepper, and cilantro. Mix together.

5. Assemble tacos with fish, cream sauce, avocado, baby spinach. Top it off with pineapple salsa and a few pepitas (pumpkin seeds) for added fiber.

Enjoy!

Back to Basics

Alright, I got a little excited in my last post. I try not to take myself too seriously but I am known to be a little passionate from time to time. I am not a health-food Nazi, and I certainly did not just wake up one morning and decide to choose a healthy lifestyle. It was a gradual thing. I have taken information I've learned over several years and slowly weaved it into my daily life. Do I eat out? Yes. Do I overindulge at holiday parties and church potlucks ? Absolutely. I do my best...and I pray about the rest.

What I know is that there are better choices out there for me and my family, for all of us. If we make an effort to eat the simple foods that God created for us, it isn't all that complicated. There are abundant choices of organic fruits and vegetables, whole grains, nuts and seeds to choose from and a variety of ways to incorporate them into every snack and meal. Here are a few of my favorite ways to do it:

1. Trail Mix-so simple. Grab your favorite variety of raw nuts and seeds, add dried fruit, dates, or grain-sweetened chocolate chips/carob chips and you have a classic on-the-go snack. This is a fun thing for kids to help with in the kitchen and they are more likely to partake since they helped make it.

2. Smoothies-With a high power blender, you can get several servings of fruit and even veggies (great way to sneak them into kids) all at once. Bananas help glue it all together, just keep in mind that they are high in sugar so use small quantities. Choose lots of berries, which are high in antioxidants, and use very little juice or opt for water instead. Sneak in a little cabbage and carrots and mask their stronger flavor with a little frozen grape juice. (Hint: a Vita-Mix is a great investment.)

3. Soup-a great way to throw just about any and all veggies in your fridge into one yummy meal. The possibilities are almost endless.

4. Salad-My husband, along with a few of our close friends, call me the "salad queen". I am a fan of the elaborate salad. We eat salad several times a week. I put a variety of chopped veggies, nuts, seeds, fresh or dried fruit (like cranberries), etc into most of our salads. You can top with gourmet cheese, or add chicken, shrimp,or other meat.

5. Sliced raw veggies and dip-While ranch dressing is a favorite for many, most brands have sugar and other unwanted ingredients. Instead, pair your fresh veggies with hummus. Not only does it offer great nutritional value, it satisfies that need to dunk.

(Hint: chop extra veggies and have enough ready for several days in a row to cut down on meal preparation time.)

Here's to your health!