Monday, August 30, 2010

Cooking with Coconut Oil

Success with dinner! 
It has been a challenge to make something that EVERYone will eat. I've got kids that have suddenly decided to be picky. And they are leary of everything I put in front of them because mom might have been sneaky with the veggies, lol. Addyson examines her food VERY closely. 
Asking "what's that?" every time she sees something unusual.

This was VERY easy to make, and I was so excited to try cooking with coconut oil. It's very foreign to me, but REALLY good for you (especially for diabetics)...The only thing I REALLY wished I had was fresh mushrooms. They went bad before I could use them. So canned mushrooms had to do. (And they are slimy and just not the same). Next time I may just substitute almond slices for mushrooms. It would be more alkaline anyway... Addyson asked me if the mushrooms were chicken, and I lied (I know, I know) and said it was...I knew if I told her it was a mushroom, she wouldn't eat it, lol... it is: ( I doubled the recipe. Next time I will make more sauce because it seemed pretty dry by the time I mixed it with the rice, but it was still yummy, especially with the tomatoes and parsley on top)

Broccoli-Rice Bake with Coconut Curry Sauce 
(compliments of

2 Cups brown rice, rinsed well
4 Cups water
1 Can (14 oz) coconut milk
1 Tbsp. cornstarch
1 Tbsp. Curry Powder
1/2 C chopped cilantro
1/4 C fresh parsley (or 1 Tbsp. dried)
2 tomatoes, chopped
1 1/2 tsp. sea salt
3 stems of broccoli (including most of stalk), cut into bite-sized pieces
8 oz mushrooms, washed well and cut into thirds
2 Tbsp. Coconut Oil

Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min. (Or just put rice in the rice cooker like I did) In a large wok or frying pan, lightly saute broccoli on medium high for 5 minutes, then add mushrooms and saute another 2 minutes. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to the vegetables and heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with the parsley, tomato, and cilantro. Serve hot.

Tuesday, August 24, 2010

Lunch from home...test run...try, try again...

my kids aren't that excited about bringing a
lunch from home.
Even with their COOL new lunch boxes...
The hamburger and pizza they served today for school lunch
was very tempting to them, 
and Brynley even got one of her friends
to share some of her pizza with her. 

Today in their lunch box I packed
carrot sticks; 
grapes and blueberries; 
almond butter and honey sandwich on wheat 
and a water...
Pretty boring...
Most of which they brought back home with them.

According to my 8 year old,
they only have 5 minutes for lunch.
She assured me that she wasn't talking either, lol...
I'll have to check the schedule. far as the great lunch ideas,
I plan on trying a recipe for a nutritious cookie...
some of the ingredients being
ground flax seed and coconut oil...
I will post the recipe after I try it myself
and see if it makes my girl's lunches any more exciting, lol...

How can I beat chocolate milk and a cookie though?

Friday, August 13, 2010

NON School Lunch!

Stay tuned for some healthy ideas for lunch made with love...from home!

Monday, August 9, 2010

Green Smoothie Girl

I just attended a "Green Smoothie Girl" event and class in Orem at Runner's Corner...
 taught by Robyn Openshaw, author of "Green Smoothie Girl"


Check out her website: GREENSMOOTHIEGIRL.COM 

She is a mom of four and her story is amazing! She is not your "crunchy granola" type at all...
just a REGULAR person like you and I. ;) 
Along with her book, she also has a "12 Steps" program to help you with the process of adding more veggie and fruits and eliminating soda, coffee, caffeine, dairy and meat...

Can't wait to try out some of her recipes! 
Sign up for email newsletters on her website and get free recipes! 
Thanks Robyn!