Summer Days!

Just some more fun ideas for these summer days! 

First off, we have coffee cubes, dropped into some vanilla almond milk! OK, thats amazing! I am totally doing this! If you haven't tried almond milk yet, drop EVERYTHING now, and GO BUY SOME!

Next we have a simply adorable idea for any kids birthday party! Skew grapes to make caterpillars! Add some frosting and a mini chip for the eyes!

Ridiculous right? RIGHT! So so cute!

Ok, this is a little boring, but a cute idea none the less! Bell Peppers for the dip dish! Pretty clever if you as me!

This is a great idea, because Watermelon and Cucumber are coming into season, check out some recipes for  watermelon salads. This one has mint, sugar, vinegar, chopped watermelon and cucumber. Nice and refreshing served COLD on a HOT day! 

Fathers Day BBQ

I thought in celebration of fathers day I would post about something that my father and my hubby enjoy and that is 'Grilling'. Yes a post of healthier BBQ options. I hope you all have a blessed Fathers Day. Don't be afraid to join in on someone else's fathers day celebration if you don't normally celebrate. Let it be a good day!

Happy Fathers Day!

Blessings,
Dani

Grilled Cabbage!1 tbsp EVOO, bacon bits, 2 tbsp Lemon juice, 1 Tbsp Worcestershire, 1/4 salt and pepper, 1 cabbage, quartered and individually wrapped. BBQ 20 minutes.

Honey Lime Chicken

 Grilled Corn is always amazing

 Grilled everything!

Salmon

Grilled Avocado stuffed with Salsa and some sour creme

Grilled Avocado stuffed with corn beans and tomato

Summer Entertaining Treats

Strawberry's dipped in Vanilla Greek Yogurt and Frozen

Fresh fruit salad with baked cinnamon pita chips

Watermelon Punch Anyone? YUM

Cute way to dress up your favorite Lemonade

Baked apples cored out with cinnamon and sugar inside. After cooled insert vanilla 

Ice cream and drizzle with caramel. Oh goodness! 

This is fun when entertaining. Individual fruit salads. 

Roasted Red Pepper Hummus

Hummus is a healthy alternative to chip dips and even ranch...(dare I even say it).  I know ranch is worshiped in Oregon. I have yet to find a healthy Ranch that actually tastes good.  

I thought it would be fun to share some hummus recipes. My husband and I love hummus! If you are not a huge raw veggie fan, hummus allows us to eat those veggies with a little kick. Before you know it, you've eaten A LOT of veggies! It is also amazing with warmed or freshly grilled wheat pita bread.

 Here is a recipe that I like. Please email your favorite hummus recipe and I will add it to the blog today. No picture needed. Thank you for reading! I hope you have a great day. Remember we want to Eat to LIVE, not LIVE to eat. 

Blessings, 

Dani

Thishungrymom@gmail.com

Roasted Red Pepper Hummus

Ingredients:

• 1 can of chickpeas/garbanzo beans (15 oz)
• 1/3 cup tahini (sesame seed paste)
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 cup -3/4 cup roasted red peppers (depending on taste)

Preparation:

In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency.

Garnish with parsley. Serve warm with hot pita bread or toasted pita chips.

Mrs. Hampton's Spring Rolls

Here is meal share number 2! Thanks to my awesome sister Elizabeth! Ok... who am I kidding. Thanks to my awesome sister Buffy! I call her Buffy but her 'professional' name is ~Elizabeth~. So fancy.

So, on with this amazing recipe. I will be making this tonight. Once again it will be fun to add my favorites to this meal.  My sister had some advice for the sauce and that is instead of water, use coconut milk. Hope you all find this recipe useful!

Spring Rolls


Dipping Sauce:


Dipping sauce
2 tablespoons fresh ginger, minced
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspooon red pepper flakes


Rolls:


16 six-inch round sheets rice paper
3 ounces bean-thread noodles, cooked and drained
Shrimp- any amount
Chopped Lettuce (Can use cabbage, both colors)
Cilantro- any amount

To make the dipping sauce, combine the first seven ingredients in a small bowl and season to taste with red pepper flakes. Set aside.

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow them to soak about 45 seconds to one minute. Remove one at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, add cilantro, shrimp and then the lettuce. Or really however you want to stack it up. 

Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place the rolls seam-side down on a plate and continue until all the ingredients have been used.

Keep the assembled rolls under wet paper towels covered with plastic wrap. Normally spring rolls can be stored at room temperature for 3 hours, but because these rolls have shrimp, they need to be refrigerated or eaten immediately.   Refrigerating can cause them to dry out so keep that in mind.

Tips

Rice paper rolls can be purchased at an international grocery store. Because the rice paper is very fragile, be sure to buy extra to work with.

Hope you all enjoy this meal share.  I know I did! Thank you again Elizabeth for sharing it with us and I love the picture you sent! Very well presented! 

Blessings, 

Dani

Mrs. Caldwell's Meal Share

HEALTHY MEAL SHARE

YAY! So, finally someone shared a meal! (after elbowing her a few times lol)  My dear friend Rachel has shared a meal that she made for her family last week. It is delicious and I know this because she saved a bowl for me! Let me tell you, it was amazing. Loved it... and here it is:

Quinoa Black Bean Burrito

INGREDIENTS

• 1 cup quinoa
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1 clove garlic, minced
• 2 cans (15 oz each) black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

• 1/4 tsp chili powder (mild)
• Pinch of cayenne pepper (spicy)
• 1/4 cup fresh lime juice
• 1 cup shredded lettuce
• Salt

OPTIONAL TOPPING INGREDIENTS

• Grated cheddar or jack cheese
• Sour cream or Greek yogurt
• Pico de gallo or salsa
• Diced seeded tomatoes

• Hot sauce or sriracha
• Sliced avocado
• Guacamole
• Corn

This meal was so good. And it is so nice to dress a meal up how YOU would like it. If you are not into 'no meat' you can add some shredded pork, chicken, or beef to this meal.  

Hope you all enjoy! Thank You Rachel Caldwell for sharing this yummy meal that you found!  Remember we dont want to 'live to eat, but eat to live'. 

Blessings! 

Dani

Day 1 Sarah Mae

http://sarahmae.com/2012/06/the-reboot-day-1-distractions/

Following this new challenge! Day 1 today! Hope you can join in on the challenge! 

Blessings! 

Dani

The Reboot. Day 1

Meatless Monday Meal

I'm sharing this Meatless Monday meal. I am currently following a fellow blogger that has been posting about Meatless Monday Meals. Its fun to follow and get some more ideas of healthy eating. Thought I would share todays, I plan on making this tonight or tomorrow.

Spring Rolls! 

Ingredients

Serves 8

Dipping sauce
2 tablespoons fresh ginger, minced
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspooon red pepper flakes

Summer rolls
3 ounces bean-thread noodles, cooked and drained
1/2 cup finely shredded cabbage
1/2 cup finely shredded red cabbage
1/3 cup grated carrot
1 red pepper, sliced thinly
1/4 cup sliced green onion
1/4 cup sesame seeds, toasted
16 cilantro leaves, whole
1 bunch Thai basil
1 pound teriyaki tofu, sliced thin
1 tablespoon black sesame seeds
16 six-inch round sheets rice paper

Directions

1. To make the dipping sauce, combine the first seven ingredients in a small bowl and season to taste with red pepper flakes. Set aside.

2. To make the rolls, combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds in a large bowl. Place the cilantro, basil, and tofu in separate work bowls nearby.

3. To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow them to soak about 45 seconds to one minute. Remove one at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

4. Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, add tofu slices, a cilantro leaf, and a basil leaf.

5. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place the rolls seam-side down on a plate and continue until all the ingredients have been used.

6. Keep the assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours; do not refrigerate because this will dry out the rolls.

Tips
Summer rolls can be made up to three hours before serving.

Rice paper rolls can be purchased at an international grocery store. Because the rice paper is very fragile, be sure to buy extra to work with.

(assumes 8 servings): Fat: 13 g Calories: 255 Fiber: 4 g Protein: 12 g Carbs: 31 g Sodium: 370 mg Nutritional info per serving

Recipe adapted from Wedding Showers by Michelle Adams and Gia Russo.

Happy Monday All! 

BLESSINGS,

Dani