Ice cream for Breakfast?!?! SURE, when it’s just frozen bananas and fruit….
This machine is going to change the way you think about fruit FOREVER… I don’t know HOW they do it, but YONANAS makes frozen fruit taste just like velvety soft serve ice cream.
Your kids are going to love YONANAS and LOVE YOU!!! It honestly makes me feel so good as a mom knowing they are eating healthy and truly enjoying it.. I really cannot express how much I love this machine and just for the record, I was not paid for this blog post review. If you like Ice Cream you are going to absolutely LOVE YONANAS!
Cheezy Kale Chips are the BOMB!!! Totally addictive in a healthy way! My only complaint is The “cheeze” will flake off the kale chips and makes a crumbly mess when you eat it. Not to mention, you end up with kale ALL in your teeth. Not very attractive.. I really love this cheeze sauce and came up with another way to eat it. I made the same cashew cheeze sauce recipe and put it on broccoli.. I wasn’t sure how it would turn out by dehydrating, but WOW! This is my new favorite way to eat raw broccoli. YUMMY!
It’s cheezy and crunchy on the outside, chewy on the inside. You don’t need a toothpick afterwards and with the broccoli, the cheezy sauce doesn’t fall off, it gets into every knook & cranny of the broccoli floret. Broccoli Bites are hands down better in taste than kale chips..
Lately, I have been eating more of a Raw Food Diet and hubby is eating a Lo-Carb gluten free diet so this dish is great for both of us. Is it kid friendly? Depends on your kid. My kids will eat this but only when bribed.. They are too old to be fooled into thinking it is pasta. But I also have friends that have children who love this. They especially love to make the “noodles”. You can use a spiralizer or a mandonlin to make noodle like strands.
While I love spiralizers, it is hard to justify spending $75 on these machines. I found this hand held, portable spiralizer on sale for $12 HERE:
Sometimes you just need to give your body a break and This juice is the perfect “pick me up” drink!
There are many health benefits of drinking freshly juiced fruits and vegetables. Juicing helps you absorb all the nutrients from the vegetables. It also allows you to consume a HUGE amount of vegetables with a quick glass of juice
Here is what I use..
Yes I use both Lemon & Lime in this.. It’s 2 different flavors. I personally love lime in fresh juices. It gives a yummy zing. They are acidic but when you eat them, they turn alkaline. Lemons & limes are amazing at eliminating the bitter taste of the dark, deep green leafy vegetables that provide most of the benefits of juicing.
If you haven’t juiced ginger, then start slowly. It has a very hot & spicy taste but is INCREDIBLY good for you.
Fresh ginger juice burns a little, kind of like taking a shot of liquor without the alcohol taste. The burn is a good thing… If you find this drink to strong for you.. ADD Cucumber, Celery and/or Romaine Hearts.. This will dilute the spiciness of the ginger
[…] 4. Tasty Green Juice When it comes to drinking green juice, if it doesn’t taste good you probably aren’t going to drink it with enough regularity for it to make a noticeable difference. […]ReplyCancel
Maria -February 18, 2015 - 6:44 pm
Hi
Can you use frozen Kale? If not what can you use instead of kale in the green juices?
Best regards MariaReplyCancel
[…] 4. Tasty Green Juice There’s an entire lemon in this green juice, so it will have the taste of that citrusy tartness, which is balanced out by the sweetness from three apples. There’s plenty of kale added so you’ll get vitamins and minerals in the form of Vitamin A and Vitamin C, as well as magnesium and potassium. If you don’t have a proper juicer you can blend these items up and then strain the juice through cheesecloth. […]ReplyCancel
Sprouted Wheatberry Salad. This superfood salad is incredibly healthy & satisfying.
Why should we sprout grains?
Vitamins, Minerals & Protein.Sprouting grains and beans makes them better for you. Advocates of sprouting claim it increases the vitamin content of Vitamin C, folic acid, niacin and riboflavin by as many as one hundred times when compared to unsprouted wheat. Sprouted grain breads may also be higher in protein because of the sprouting process.
Nutrition. Enzymes introduced during the sprouting process break down or neutralize phytic acid. This “breaking-down process”, according to Margie King, a Philadelphia Nutrition Examiner, allows the consumer’s body to absorb the minerals zinc, calcium, copper, iron and magnesium found within the grains. Without this phytic acid active in the grain, your body can take advantage of these nutrients, thereby making the grain itself better for you. It has to do with amino acids and protein bonds and such, but before we get too complicated, let’s move on.
Health. If you are eating a raw diet, sprouting adds extra enzymes to your menu. When you choose not to heat your sprouts, enzymes are stable and will remain in your sprout for addition health benefits. People who have a sensitivity to wheat (NOT to be confused with gluten intolerance or celiac disease) may be helped by the presence of these enzymes. They may find that their bodies are more able to break down wheat in this form with thanks to the natural enzymes activated through the sprouting process.
Sugar & Preservatives (or the lack thereof). For diabetics or those just wanting to keep their sugar levels on an even keel, sprouted grain breads have a lower glycemic index than whole wheat breads. Additionally, most of these “living breads” (they are so named because the grains or seeds have been awakened from hibernation by the soaking process) contain no preservatives. For this reason, if you look for them in stores, you should likely check the refrigerated section.
Taste and texture. Sprouted grains have a unique earthy or nutty taste and texture when added to your favorite foods or baking recipes.
What are wheat berries? Wheat berries, or wheatberries, are the entire edible part of wheat kernels, meaning there is no hull (or outer shell) but includes the germ, bran and endosperm.
Broccoli Salad is always a crowd pleaser. This is one of our favorite ways to eat raw broccoli, even the kids love it..
Growing up, one of my favorite places was Deli Delicacies in Lakeland, FL. They had the BEST dishes I have ever eaten at a “deli”. This was Gourmet Deli all the way. I loved the polynesian chicken which was this marinated juicy chicken breast with grapes & nuts. Yummy. Mom, loved the broccoli salad and the kids loved the gigantic cookies and bite sized petit-fours. Unfortunately, they closed a few years ago… Deli Delicacies was such an inspiration for me that I had to put my own version of Broccoli Salad on the Menu. I named it the “Bartow Broccoli Salad”.
If you google broccoli salad, you will find thousands of recipes.. Most of the “dressings” are somewhat similar and most salads have Bacon and Raw onion.
I didn’t want my broccoli salad to have either since majority of my customers worked at the courthouse a few blocks away. If I used Bacon, then it wouldn’t be vegetarian.. If I used onion, It might cause bad breath…
So I made my own TaylorMade tweaks.. Giving the salad lots of “crunch” from much healthier ingredients..
It works for all diets.. Lo carb, hi protein, vegetarian, gluten-free, quick and kid friendly!!!
This was an Incredibly popular dish at TaylorMade Market… I made a huge batch of this twice a day.. EVERYDAY….
Here is what you’ll need for the salad: Broccoli, Cheddar, Sunflower Seeds, Pumpkin Seeds, Cranberries & Raisins
I have been on a total salad kick lately.. Spring Mix salads, spinach salads, microgreen salads and now this chopped romaine salad. Salads are super easy to fix and are completely customizable.
Have you ever had caramelized onion in a salad? Just let me tell you, It is FABULOUS!!!! and my new favorite thing.
I always have caramelized onion on hand and it saves me so much time in the kitchen. You can read about it HERE: Caramelized Onion the easy way
All you have to do is chop some organic romaine lettuce, chop an avocado, & dice sundried tomato, add it to the bowl along with some sugar snaps, caramelized onion, a handful of sunflower seeds, hemp seeds and pumpkin seeds, sprinkle with sea salt & the juice of a lemon and toss them together.
This salad is so tasty it doesn’t even really need a dressing. But if you love dressing, honey mustard or balsamic vinaigrette would be delicious.
Feel free to TaylorMake your own version adding ingredients you love.
My husband really loves Indian Food. Before Darren and I met, I had never tried it. Well, real Indian Food that is. Sure my mom had made some form of curry chicken surprise but never anything that could be considered close to authentic Indian food.
I was living in Florida, He was living outside of Nashville, TN. I flew to Tennessee and spent the weekend with him. One evening, we went out for dinner to Ruth Chris Steakhouse but the wait was over 90 minutes so we opted to go somewhere else. He took me to an Indian Restaurant just around the corner from the Steakhouse. I was hesitant. Ok more like resistant. Thinking to myself, “We should go back, I’m not sure I’m going to like this curry stuff. If the food is bad, the date is going to be ruined.” Being on my best “newly dating” behavior, I decided to give it a try and I was hooked immediately. I still remember my first bite. My taste buds were doing the Happy dance. Spices and Flavors I had never tasted before. That first date was over 6 years ago and we have eaten Indian food hundreds of times since.
This is my twist on Indian Eggplant Bhurtha which is eggplant + tomatoes + onion + spices and thats really it. I decided to add some chickpeas to the dish making it a little heartier and to stretch it out since I was feeding a few extra people.
Since I ended up with tons of eggplant & tomatoes from a Farmers Market trip and decided to make this recipe and can it. This recipe LOVES to be canned!!! Quick, easy, Only a few ingredients & super healthy! Taste great by itself or over rice.
It you are doing the lo-carb thing, just leave out the chickpeas/garbanzo beans. It is still a tasty dish. You could also turn this into a delicious soup with the addition of some vegetable stock.
Indian Eggplant, tomato & chickpea Curry
2 Tb olive oil
1/2 tsp cumin seeds
1 large eggplant, chopped into 1 inch cubes
1 medium onion, diced
5 medium tomatoes, chopped
1 can chickpeas, drained
2 garlic cloves, minced
1 tsp tumeric
1/2 tsp curry
1/4 tsp sea salt
handful of cilantro or parsley, chopped
salt and pepper, to taste
1. In a large pot, fry the cumin seeds in the olive oil over low heat while stirring for 1 min.
2. Increase the heat, add the eggplant & onion, and let cook for about 8-10 minutes just until it begins to soften.
3. Add the tomatoes and cook for another 10-15 minutes.
4. Add the tumeric, curry, salt and stir the mixture.
5. Let simmer for 8 minutes.
6. Stir in the cilantro or parsley and salt and pepper to taste.
Summer rolls vs spring rolls – TYPICALLY Summer rolls are fresh & spring rolls are fried.
HOWEVER, just google spring roll, you will find hundreds of these “unfried spring rolls” called Vietnamese spring rolls aka summer rolls.
My youngest son calls these – “see through burritos“.
My oldest son refers to them as something way to XXX-rated for this blog…
Whatever you choose to call them, these rolls are healthy & delicious.
So what is it? Basically fresh vegetables wrapped in rice paper which happens to be great for a refreshing appetizer or light lunch.
These are my youngest sons absolute favorite food and a guaranteed way I can get him to eat some veggies. WITHOUT COMPLAINING!!!
I serve these with a yummy peanut sauce.
Daniel: “Mom guess what this sauce is good on?”
Me: What?
Daniel: EVERYTHING!!!!
and I totally agree. This sauce is so yummy!!!!
Traditionally these rolls are served with a light soy type dipping sauce or a sweet chili sauce.. The rice paper wrap is already so light & refreshing that I like it with a rich creamy sauce to compliment it. Serve it up however you like.
Spring Roll Stuffers – Asparagus, carrots, cucumber, cabbage, avocado, rice noodles, bean sprouts, cilantro, mint, lettuce, sweet colored peppers, shrimp, whatever you would like.
These are great for parties and can be made to fit all types of dietary needs. Raw, Vegan, Vegetarian & Gluten Free.
Dip one rice paper in warm water until pliable but still firm.. DO NOT SOAK.
Lay rice paper flat and fill with veggies. Roll the bottom and tuck in the sides. (Just like a burrito)
Repeat.
For the sauce: In a small sauce pan heat sesame oil. Fry curry paste & sugar stirring 20 seconds. Add peanut butter, lime juice and coconut milk. Stir to combine. Heat through and serve with summer rolls.
Don’t you just love couscous? Tiny, light, fluffy semolina pasta, which takes just minutes to prepare
When it comes to dolling up a dish with couscous, you can “taylormake” it with just about anything. Mushrooms, nuts, seeds, meat, spices (although I would not recommend all at once).. Adding ingredients like nuts, herbs, or vegetables takes a little more time, but not much, and they add a lot more flavor and texture to your dish.
Truth be told, my kids like it plain. But tonight it’s sautéed mushrooms & onions.
It cooks up in less than 10 minutes and super simple to make. If you can boil water, you can make couscous.
Couscous is plain on it’s own but you can gourmet it up just by adding a few ingredients. What about Sundried tomato & basil? or chorizo & queso fresco? Or a roasted shrimp & herb couscous. The possibilities are endless.
This is a simple version of couscous that is healthy & vegan.
Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
Meanwhile, in a small skillet, add olive oil and saute the onions & mushrooms for 3-5 min until slightly tender. Add smashed roasted garlic and stir to combine. Remove from heat.
Uncover the couscous and fluff with a fork. Add the mushroom onion mixture and fluff to combine. add green onion for garnish. Serve warm or at room temperature.
Notes
to roast the garlic: cut the top off the head of garlic exposing a bit of each each clove of garlic. Place garlic head in a sheet of aluminum foil. Drizzle olive oil on top, sprinkle with salt. Wrap & Seal the foil around the garlic gathering at the top. Place in the oven and roast 375* for 30 or until completely tender when poked with a fork or knife. Allow to cool, remove from foil. Squeeze garlic bulb and soft buttery roasted garlic slides out.
It’s really good now, but it’ll be even better the next day so refrigerate any leftovers.
Couscous comes in More than one type – regular couscous made from semolina wheat (which I used), whole wheat couscous, which uses the whole grain and Israeli, or Middle Eastern couscous, which is larger and pearl-shaped.
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Mmmm…looks delicious!