Eating healthy in winter

Brussels Sprouts

Winter makes me want to go outside and play.  But after many hours of snowboarding with the kids, I am hungry!  We come home ravenous.  I try not to have junk food accessible at these times, but instead,   throw together some quick, healthy meals for the kids to gobble up!

The first picture is just some peeled brussels sprouts that we first toss in olive oil and then cook in a pan for a few minutes.  Ensure they are only cooked until the leaves are bright green.  I then grate a bit of lemon zest over the peelings and sprinkle with sea salt.   This makes a great side dish.

Caraway- Apple Vegetables with Tofu

     I came up with this recipe after being exposed to some shaved carrots that were topped with caraway and a hard apple cider reduction sauce.  They were delicious!  

Caraway-Apple Vegetables with Tofu

2 onions, peeled and sliced thin

2 TBSP olive oil

1 clove garlic

2 carrots, shaved

1 cup green beans, cut into large pieces

1/2 tsp caraway seeds

1/4 cup hard apple cider

sea salt and ground pepper to taste

Start by dry frying the onions on low heat.  We are caramelizing the onions, so cook very slowly and add a little olive oil as soon as they start to brown.  When the onions are completely browned, add the garlic and cook for 30 seconds.  Add the carrots, green beans, caraway seeds, and apple cider and turn the heat up to medium.  Allow the mixture to boil until the liquid evaporates.  Season with salt and pepper.  Serve with crusty french bread, grilled tofu, and a dollop of goat cheese.  

Thought of the day:

I stand for women's liberation.  I am for everyone having their own opinions and speaking out for what they believe in for the better of this world.  But I also believe that there is far more selfishness in this world than ever before.  I feel that listening to the voices of reason and following in the footsteps of our leaders will be to the benefit of all people.  This verse in Titus is a good reminder to all of us. I found it to be insightful to my constant selfish thoughts.  The more I read it, the more I realized that if everyone did more of what it says, our world would be more peaceful.  

     "Remind the people to be subject to rulers and authorities, to be obedient, to be ready to do whatever is good, to slander no one, to be peaceable and considerate, and to show true humility toward all men."

                                                                                                     - Titus 3:1-2

Summery Winter Salad

Summery Winter Salad

Summery Winter Salad

When people feel the cold of winter, some would say that comfort food warms the body.  In my neck of the woods, I choose to have a taste of summer to make me feel warmer.  This is my favorite salad.  It makes 4 to 6 servings and delights even the youngest of consumers!

- Honey Mustard Dressing (see below)

- 1/2 bunch kale or spinach leaves

- 1/2 small head frisee, core removed and cut into ribbons

-1/2 head small radicchio, inner leaves only, cut into thin ribbons

-1 small fennel bulb, feathery stalks and core removed, chopped into half moon slivers

- 1/4 cup fresh parsley

-1/2 cup toasted walnuts

-1 cup cooked quinoa

-1 cup cooked chickpeas

-1 blood orange, peel removed and cut into sections

Toss the kale or spinch, frisee, radicchio, fennel and parsley together in a large salad bowl.  Add 1/2 of the dressing and ensure that each leaf is coated.  Add the walnuts, quinoa, and chickpeas and toss again.  Arrange the oranges on top and drizzle with more dressing.  Serve and enjoy!

Honey-Mustard Dressing:

combine in a pint sized jar with a lid and shake:

-2 TBSP red wine vinegar or fresh lemon juice

-6 TBSP olive oil

-2- 3 tsp honey

-1 garlic clove, finely minced

-fresh sea salt to taste

-freshly ground pepper

    "I realized how much our lives are spent trying to avoid conflict.  Half the commercials on television are selling us something that will make life easier.  Part of me wonders if our stories aren't being stolen by the easy life."

                                                                   - Donald Miller

    "People love to have lived a great story, but few people like the work it takes to make it happen.  But joy costs pain."

                                                                    -Donald Miller

Baked Lentils

Baked Lentils

Baked lentils are a savory winter dish that my family loves!  I usually serve with crusty bread or biscuits and freshly cut vegetables.  When my kids see the lentils, they are a bit hesitant to eat, but then are hooked as soon as they have a taste.   Baked lentils make wonderful leftovers!   

Preheat the oven to 375 degrees.  Combine the following in a shallow 9X13 baking dish:

1 and 3/4 cups lentils

2 cups water

1 whole bay leaf

2 tsp salt

1/4 tsp pepper

1/8 tsp each of marjoram, sage, thyme

2 large onions, chopped

2 cloves garlic, minced

2 cups canned tomatoes

Cover tightly and bake for 30 minutes.  Uncover and stir in:

2 large carrots, sliced thickly

1/2 cup thinly sliced celery

Bake covered for 40 minutes until the vegetables are very tender.  Stir in:

1 green pepper, chopped

2 T. finely chopped parsley

Bake uncovered for 5 minutes and serves.  Enjoy!

A beautiful sunrise this morning out my back door

     "As Christian stewards, we need to treat all things with care and respect, including our food.  Caring for animals in a humane way, treating farm workers as brothers and sisters, and caring for our soil instead of polluting it--all forge a connection between the soil and our souls."

                                                                                  - Mary Beth Lind, Registered Dietitian