Getting back...

Wow...we really fell off the wagon right before Thanksgiving.

It's taken us a few months to get back on the right track.

We definitely haven't given up, but I'm in dire need of some new recipes, especially dinner. I can't wait to get this new cookbook here, and try some of these from my friend's blog.

It's a NEW DAY...a new week...a new month.

Healthy Tip

Try squeezing a whole lime into a tall glass of water in the morning. It's a good "wake up" drink. Also...if you have heartburn, it will help to relieve it.

Mexican Chopped Salad with Honey-Lime Dressing

I had actually already made a salad when I came across this recipe while I was searching for a tasty dressing. I started with a mix of romaine lettuce in a bag (I'm going to try fresh next time), 1 yellow pepper, 1 avocado, 1/2 cup red onion (also leaving the onions out next time because the girls don't like them), and tomatoes. I added the black beans and corn. I didn't have the jicama or radishes. (And I realize that black beans and corn aren't considered totally akaline, but we're slowly adjusting).

For the dressing, I didn't have the cilantro or the pepper, but it turned out really good anyway. I guess instead of honey, you could use stevia because I realize this isn't totally alkaline either, but the girls enjoyed it as well, so I was happy. :)

Mexican chopped salad with honey-lime dressing (serves 3-4)

Ingredients:

Salad:
2 heads chopped romaine lettuce (you may want to add more lettuce if serving 4 people)
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped

Honey-Lime Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

At least it's not Captain Crunch or the new Hannah Montana Cereal, which the girls have BEGGED me to get for them...lol

We still like our cereal in the morning a few days a week...or more... ;)

And Rice Dream...although the girls wonder what happened to our cow milk still...I tell them that milk is for baby cows. :)

More recipes

These are a few of the recipes I'm going to try this week. I hope they go over well with everyone. The girls have been kind of picky lately. I doubt they will eat the Jerusalem Salad (it's a little spicy), but I'm really hoping they will try the Super Simple Spaghetti and Jerusalem Salad.

Super Simple Spaghetti
Mary Jane Medlock

Serves 2 (I'm going to triple this recipe)

1 medium spaghetti squash
2 medium ripe vine tomatoes chopped
Juice of one small lemon
1 - 2 cloves of fresh garlic minced or chopped
2 - 3 Tbs. of olive oil
Fresh ground pepper
1/4 teaspoon of oregano

Directions: Cut spaghetti squash in half (clean out seeds). In a baking dish put spaghetti squash (facing down) in a 375 degree oven. Bake for approximately 45 minutes or until done. Let cool for about 5 minutes. Using fork, scoop out the spaghetti squash into a bowl. Add the remaining ingredients and toss. Eat warm or cold.
YUM YUM!!

Spicy Black Bean Salad
Heidi

2 cans black beans
1/2 red pepper, finely chopped
1/2 yellow, orange or green pepper, finely chopped
1 lime, juiced
1/2 red onion, finely chopped
1/2 bunch cilantro, leaves removed from stems and chopped
1 1/2 tsp. olive oil
2 TBSP. lemon juice
1/4 tsp. garlic powder (or 2 cloves minced garlic)
1/4 tsp. turmeric
1/2 tsp. oregano
1 tsp. chile habanero sauce (or Tabasco)
salt and pepper to taste

Directions: Mix.

A friend of mine has lost 10 pounds in 10 days just by using Greens powder and eating a diet of 80% raw, alkalizing foods and 20% less-alkalizing! She wanted me to share this recipe with everyone.


Jerusalem Salad
Sue Mount

1/3 cup tahini
2 Tbs. Olive Oil
1-2 cloves garlic,
crushed Juice of 1/2 lemon
3 Tbs. parsley Salt/RealSalt to taste
Water
1 cucumber
6 roma tomatoes, or 3 regular tomatoes

Directions: Mix first 6 ingredients in a salad bowl; add water to thin the tahini. Stir thoroughly to make a dressing. Dice cucumber and tomatoes. Toss in dressing. You can let this sit for an hour to allow the flavors to meld.

I have to give credit to www.phmiracleliving.com for these recipes. :)

Compromising...

Trying to make something that everyone will eat has been a challenge, especially for dinner. Since Brooklyn will not eat potatoes, I decided to try mashed potatoes with garlic, a little rice milk, sea salt and pepper. She ate a few bites, but REALLY wants the brown stuff that goes on top... (gravy). I'll have to try to figure that one out.Asparagas cooked in olive oil, seasoned with sea salt, lemon, stevia (natural sweetener) and toasted sliced almonds. VERY tasty.

Day Trip to Santa Cruz

I realize this is a really old post and doesn't even have anything to do with eating healthy, but I posted this on the wrong blog, and then later my camera was stolen with all these pics on it. I thought I would post the draft that I have saved. I'm so glad I posted some pics before I lost everything!

The girls first experience in the ocean.

Free concert on the beach: STARSHIP- "We Built This City"
Playing in the sand waiting for the concert to start...

While Ric saved our spot for the concert, I took the girls down to the beach.

We watched a couple street performers; rode on the carousel; played video games and had the famous corn dog and pink cotton candy. I didn't realize how much it cooled off at night, so we were all FREEZING by the time we got back to our car to drive back home.

Next time:
Jackets
Buckets/Shovels
"Magic" soap
Single jogging stroller