Hello from Orlando!

We have taken up residence in warm, rainy, humid, awesome Orlando for 6 weeks this summer!  So far, we are loving it!!!  We have spent lots of time outdoors, whether at the pool, the beach (a novelty for us landlocked Albertans!), or bike riding!! My youngest is finally riding a 2 wheeler (with training wheels), so I think I may even be able to try running around 3 km with them all!!
I finished up with my personal trainer at the end of June, and felt great!!  I didn't lose any weight, but I definitely trimmed the body fat!!  I plan to go back to my trainer 2 times per week in September!
While we are away from "home", and all the get togethers, etc, I have tried to get a handle on my kids eating!  I have control over every single one of their meals, and no one else has to deal with the fall out!!  They still get their normal breakfasts: cereal, toast, waffles, or pancakes (although now I am using unbleached flour).  For lunch, again, nothing too new, mostly sandwiches on whole grain bread and soup.  We have been keeping the fruit bowl well stocked with peaches, nectarines, plums, bananas, apples, cherries, and bananas.  The fridge also has precut carrots, celery, broccoli, and cucumber.  These are the only things allowed for snacks in between meals!  They have adapted to this pretty good.  I even had Josh and Nathan eat a freshly prepared fruit salad for snack this morning (they have never been willing to eat this before!!).  They both loved it!!
For suppers, we have been going a little more "exotic"!!  We have had asian noodle salads (not a favourite of the boys, but it was fabulous!), stir fry's, and some new fish dishes (the boys apparently like mahi-mahi fish; tastes like chicken according to them).
Anyways, I am going to share two of our (my) favourite dishes!!

Basic Fish Tacos Recipe (chow.com)














The boys loved this one! I premade the tacos, and served them in a glass rectangular dish.  I had sour cream, and salsa as condiments.


Kimchi Noodle Salad (Forks Over Knives--The Cookbook)

The boys didn't much care for this one, but Todd and I loved it!!  Just check the "heat" of your kimchi before adding the full amount.  I only put about 1 1/4 cups in, as it would have been too spicy otherwise!

Happy Eating!!  I just sent Todd out to get ingredients to make a Miso Vegetable Udon soup for tonight.  I'll post it if it turns out good!

Veg Boot Camp???

As I was surfing for recipes, I came across a link to this article, 28 Day Eat Green Challenge: Veg Boot Camp.  A very interesting read about whether to go vegetarian or not; about some of the "myths" surrounding protein, etc!
For me, I choose to go "mostly" vegetarian for health reasons.  I still eat fish occasionally, and if we are out at friends', and they serve meat, I eat it.  At first, I struggled to get enough protein, as I learned the ins and outs of it all!  Right now, I aim to get 1/2 gram of protein for every pound of body weight.  My main sources of protein are eggs, hemp seed, greek yogurts, nut butters, and sometimes a protein powder.  I am not the biggest fan of tofu (and I am not sure about too much soy, still waffling on that whole topic!).
Anyways, give the article a read; take what you can from it, and maybe even just try 2 days a week going Veg!!!

Good luck!

Another 7 day Menu Plan

Here is another 7 day plan from the blog, TheNest. Check out the entire blog!  This one is mostly Vegetarian, but you could easily add chicken or fish to most of the recipes!

7 Day Healthy Menu Plan

If you find this one doesn't work for you, just google "weekly menu plan" and find one that does!!!

My favourite breakfast as of late:

1/2 cup Astro Probiotic Yogurt (Vanilla or Plain)
3 tbsp Hemp Hearts (from Costco)
1/4 frozen berries

You could also have 1/2 cup of Cottage Cheese, a handful of almonds or walnuts, and mixed berries.

More Recipes

After a trip back to France, I am reminded of all the delicious food out there.....so, back to the web to find interesting recipes!!!

Quinoa with Balsamic Roasted Mushrooms (Whole Foods Market)

I have also been craving beets lately!!!  So far, I have roasted beets, sliced, then tossed them in a little walnut oil, and finally grilled them on the BBQ.  I may try a beet and blueberry smoothie tomorrow....The following recipes is part of a cleanse, which I am not doing, but may consider in the near future...

Blueberry-Beet Smoothie   (Vegetarian Times)

Makes 1 smoothie

The night before you start the cleanse, prepare two beets: Wrap each beet in foil, and roast in a 400°F oven 1 hour, or until tender. Remove from oven. As soon as beets are cool enough to handle, remove foil, slip off and discard skin, and slice beets in half. Stash beets in the refrigerator for smoothies throughout the cleanse (you’ll have enough beets for three breakfasts and one snack smoothie).

• ½ medium roasted beet (4 oz.)
• ½ cup fresh or frozen blueberries
• ½ cup nut, oat, rice, or hemp milk, or water
• ¼ avocado, cubed
• ½ Tbs. lime juice
• Raw honey to taste, optional
• 2 ice cubes

1. Cut 1/2 beet into large chunks.

2. Transfer beet chunks to blender, and add all remaining ingredients; blend on high until smooth.

June 2013 p.82

Menu Plan

Whole Foods has become one of my favourite grocery stores!!  I don't know of any local ones, but it is near our place in Orlando, FL.  I was searching out menu plans, as someone had asked me for one, and I came across one from Whole Foods.  You can download the menu, as well as the grocery list.

Whole Foods Menu Plan

More Recipes!!!

Here's a few more to try this week!!

Rice and Chickpea Kale Rolls with Pineapple Salsa (Vegetarian Times)

Vegan Moussaka  (Vegetarian Times)

OK--now some meat recipes!!!

Chicken and Mushrooms in Garlic White Wine Sauce (Cookinglight.com)

Spicy Turkey Meat Loaf with Ketchup Topping (Cookinglight.com)

Chicken-Udon Soup (cookinglight.com)

Sorry...I disappeared!!!

Wouldn't you know, I leave for vacation, and drop all responsibility for this webpage!!  Sorry!!!  So, back at it!!  A few recipes for the upcoming weekend and week!

Avocado Salmon Cakes Mix two 6-ounce cans salmon, 2 eggs, 1/2 cup bread crumbs, 1/3 cup milk, 1 shredded zucchini, and 2 teaspoons curry powder. Stuff into 8 greased muffin cups. Bake at 350°F for 25 minutes. In a food processor, puree 1 avocado, 1/2 cup yogurt, juice of 1 lime, 1 teaspoon wasabi, and 1/4 teaspoon salt. Serve salmon cakes with avocado sauce.

Smoky Black Bean Stew (Runnersworld.com)
A single cup of black beans packs 15 grams of fiber, plus an equal amount of muscle-building protein. “Natural high-fiber foods help promote fullness,” says Marni Sumbal, M.S., R.D., owner of Trimarni Coaching and Nutrition in Jacksonville, Florida. “That can help reduce caloric intake at meals and curb cravings throughout the day.” Recent research from Purdue University shows that the compound that gives hot peppers their fiery kick may also boost calorie-burning and temper appetite, helping lower your calorie intake.
Simmer This:  Heat 2 teaspoons canola oil in a pot. Cook 1 diced onion and 1 sliced carrot for 5 minutes. Add two 15-ounce cans drained black beans, one 28-ounce can diced tomatoes, 1 1/2 cups vegetable broth, 1 cup sliced roasted red pepper, 1 tablespoon minced canned chipotle pepper in adobo sauce, 1 teaspoon cumin, and salt and pepper. Simmer 20 minutes. Stir in zest of 1 orange and 1 tablespoon fresh thyme. Serve with diced avocado.

Chicken Yakitori Rice Bowl (Cooking Light, Nov 2012)

• 2 (3.5-ounce) bags boil-in-bag basmati rice
• 1/4 cup lower-sodium soy sauce
• 1/4 cup mirin (sweet rice wine)
• 3 tablespoons sugar 
• 1 tablespoon rice vinegar
• 2 tablespoons fat-free, lower-sodium chicken broth 
• 3 teaspoons peanut oil, divided
• 1 pound skinless, boneless chicken thighs 
• 8 ounces snow peas, halved lengthwise diagonally
• 1 bunch green onions, cut into 1-inch pieces

Preparation

1. 1. Cook rice according to package directions, omitting salt and fat.
2. 2. Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
3. 3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
4. 4. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.

Also check out this link from Cooking Light:
80 Fast Menus Under 40 Minutes