Wednesday, April 5, 2017

Mango Pico De Gallo



 I have really been enjoying mangos. I was looking for some at Costco and was happy to have another customer tell me that you want to buy mangos that still have some green on them. Their advice paid off. I picked some really good ones. I love making pico like this. I love all the colors and they look so good together. Enjoy!


  Ingredients:
4 tomatoes diced  
2 mangos diced
1/4 minced red onion
1 jalapeƱo pepper minced
3 garlic cloves minced
1/2 C chopped cilantro
juice from 3 limes
salt to taste

Directions:  
1. Combine all the ingredients except the salt.
2. Then stir in the salt a little bit at a time until the desired taste is reached. Serve. 











Monday, April 3, 2017

Quinoa Nutty Bites




 We had a wonderful weekend listening to General Conference. It is always uplifting. We had one of our daughters and her husband come in town for a visit. That was a treat. She is expecting and looks so cute. We had a big juicy turkey with the whole gang. So much to be thankful for. It was a day of Thanksgiving. 
 


 I  love nuts and have fun creating new snacks with them. This is one that I hope you will enjoy. I put in quinoa and chia for extra nutrition. Yum!

1 cup unsalted cashews
1/2 cup unsalted pecans
2/3 cup Bobs Red Mill old fashioned oatmeal (gluten free if desired)
1 C unsweetened coconut flakes
2/3 cup Quinoa flakes
1/4 cup chia
1 C honey


Directions

1. Grease a square pan. 
2. Pulse together all the ingredients except the honey. Keep it slightly chunky. 
3. In a small saucepan pour in honey.  Turn heat to medium high heat and let honey come to a boil. Reduce the heat to medium low and simmer until it reaches 240 degrees. Stir it often. It will turn into a nice thick carmel. Take off the heat. 
4. Pour over the nut mixture and stir until all combined. 
5. Scoop mixture into pan and press down with rubber spatula until all even. 
6. Let harden in the fridge. Cut into squares. I then put them in a ziplock in the fridge so they were ready when I wanted a snack. Yum

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Friday, March 31, 2017

Pumpkin Chocolate Chip Power Cookies (Gluten Free)

Recently we lost a dear friend. I felt like she was part of of our family. She is my son's mother-in-law. She lived an amazing life on this earth and I know she still lives and will continue to touch many lives. I was humbled to see how she fought through a very tough battle of cancer for 2 years. She gave it everything she had. She was an inspiration to us. I was reminded again after attending a celebration of her life, that life is short. I also noticed that what was remembered about her was how she loved and served her family and others too. It made me want to be a better person. I think that is why we lose those we love. It makes us reevaluate what we are doing in this life. I learned a lot from this experience. Do what is most important each day. 

I am always in the mood for chocolate chip cookies. I wanted something gluten-free and these were wonderful. I wrapped them up and put them in the freezer. They are ready for a quick breakfast, snack, lunch or dessert. I love them!!!!


Ingredients  Makes 8-10 depending on size you make them

1 egg
1/2 C almond butter (I made homemade)
1/2 C pumpkin puree
4 tablespoons honey (If you want sweeter add 2 more tablespoons)
1 C old fashioned oatmeal (gluten free)
1/2 C quinoa flakes
1 teaspoon baking powder
1 teaspoon cinnamon
1/2  teaspoon nutmeg
1/4 teaspoon sea salt
1/3 C dark chocolate chips (chopped smaller if desired)
(You could replace chips with raisins or dried cranberries)

Directions

1. Heat oven to 350. Line cookie sheets with parchment paper
2. Combine egg, almond butter, pumpkin, and honey in a large bowl.
3. Stir in oatmeal, quinoa, baking powder, cinnamon, nutmeg and salt until all combined.
4. Fold in chocolate chips
5. Scoop on to cookie sheet. I flattened them a little.
6. Bake about 10 min or to desired doneness.
7. Cool on wire rack. If desired wrap them individually in plastic wrap and place them in in a large ziplock and store in freezer.




Tuesday, March 14, 2017

Basil Tomato Chicken Burgers (Gluten Free Option)







My daughter Juleen made these burgers us a couple weeks ago when we got home from our trip. It was wonderful to have someone make dinner for us and even better that it tasted soo good. I felt a lot of love from her. I love my family.

I believe love really does affect the food that we eat. Whoever it is that is preparing the food, if it is prepared with love for those who are to eat it, it will taste better. It is part of the whole eating experience. Think of a meal that you ate prepared by someone you love and think about the love that was put into the meal and how that affected the whole eating experience. Love makes a difference every time. Add some love into your food and you will see a difference too. That is why home-cooked meals always taste the best.

These burgers are a great way to enjoy this time of year as the weather starts to warm up. They would be yummy cooked on the barbecue.


Ingredients   (Serves 4)

2 slices whole grain bread (gluten free if desired)
3 tablespoons water
1/3 cup sun-dried tomatoes chopped into small pieces
3 tablespoon fresh basil chopped up
1/4 cup minced onion
1 1/4 lb ground chicken
1/2 cup feta cheese
1 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoon tomato oil
4 Hamburger buns whole grain (gluten free if desired)

Directions

In a bowl break the 2 bread slices into small pieces. Stir in the water and stir until all combined.

Stir tomatoes, basil, and onion into bread mixture until all combined.

(I like to use disposable gloves for this part) Knead into bread mixture with hands until combined: chicken, cheese, salt and pepper. (You could use a spoon to combine but will not be as evenly distributed.)

Form the meat into patties. Heat up skillet or barbecue to medium high heat. For the skillet add 2 T of oil (that came from sun dried tomatoes.) When the oil or barbecue is hot, cook the meat on both sides about 3 to 4 min on each side. Then put a lid over the meat or barbecue lid on the barbecue. Turn down the heat to medium low and cook another 8 minutes or until fully cooked inside.

Take off the heat and serve with buns and other condiments. You can freeze the extra in an airtight container.







Friday, February 10, 2017

The Mix and Match Lunchbox!!


We are excited to announce our newest cook book! This one is a winner. Do you have trouble figuring out what to feed your  kids (or yourself) for lunch?
The Mix-and-Match Lunchbox breaks down the process so you only need a whole grain + a protein + a fruit + a vegetable to make a complete lunch! When you think about it in those easy steps, making lunch becomes a simple process.
But it gets even cooler than that! The recipe pages are spiral-bound and divided into 3 pieces so you or your kids can literally mix and match the recipes to lunchbox success. It's so interactive that even your littlest lunch-eaters can have help in the planning of their lunches.
video

We think you'll love it! Order it from Amazon here!