How to // Roast Frozen Veggies

My sister-in-law is like the fittest, healthiest person I know. (She's also a Pilates instructor in LA -- so you know she's got some street cred!) We had a brief chat yesterday about health and stuff, and she really inspired me to get my act together.

I have this vision of myself that's sort of, well, incredibly outdated. I was in my twenties, running marathons, lifting weights, and eating clean basically all the time.

Fast forward a good six years later? I have two awesome girls, I still keep at the running, and my diet just never recovered. Overall, I do pretty well keeping active and incorporating good foods into my routine. But also overall, I have a lot I could improve upon that would make me feel a whole lot better.

I exercise like crazy because I love to move. I love running slow and long, fast and short, doing intervals, etc. I try to run 4-5 days a week. Usually 3-5 miles and then a long run. The one area I've neglected for so long is strength. I'm making up for it now with my kettlebell addiction. I have also started incorporating quick and intense workouts by Kayla Itsines into my routine. I try to do either these activities (or Barre3) 4 times a week.

Sometimes I get in a quality 30 minutes. Other times? The nap ends early and I get in a quick 10. But it's better than nothing and I think it's already helping my overall fitness. In other words: Exercise is covered.

The diet portion. Oh, man. Let's just say, I have gotten more than comfortable eating what I like, when I like, and as much as I like. Some of this is good. I don't like the idea of "bad" foods or having things off limits. And I need good sized portions to fuel workouts. That being said, I've needed to cool it with the carbs and sugar for a while. I need these things to support breastfeeding, but the lazy sleep-deprived mom in me just can't get my act together to cook and plan ahead so the healthier stuff can take over.

I mean, when I hear random people say they don't have time for exercise, I sort of definitely roll my eyes. We all have 10 minutes here and there throughout the day to do SOMEthing. Set the alarm earlier, carve out a quickie workout while watching TV, etc. Yet, here I am making a long list of excuses about not having time or motivation to eat well. Oh, the hypocrisy!

// ROAST THOSE FROZEN VEGGIES

I'm trying to do better. Right now, I'm loosely following the Tone It Up 31-day eating challenge. Mostly, I'm using their 5-a-day meal pattern and recipe suggestions to guide myself into better eating. One of the things I learned from these ladies is that you can make a "tray dinner" where you roast a bunch of veggies and a protein all at the same time for a quick and easy meal.

Guess what! I looked up on The Kitchn that you can even roast FROZEN veggies. This is a huge game-changer. It's completely transformed my lunchtime routine. (Make ahead the night before or make it in the moment -- whatever works for you.)


Here's how you do it:

• Preheat your oven to 450 degrees F. 
• Place a baking sheet inside that has a tablespoon or more oil on it to preheat.
• Put on your frozen veggies when the oven is hot. Coat a bit in the oil.
• Roast 30-45 minutes or so, until browned.
• I like to add chickpeas or tofu to my mix and cook everything together.  
• Oh, and I also don't stick to just traditional roasted veggies. I roast stir-fry mixes!
• Then I like to drizzle on some Mirin, tamari, hot sauce, or whatever else makes sense.

Who's going to try this trick today!?

Also: Who has good protein powder recipes for energy balls, etc.? I tried one and, uh, it tastes like cardboard.

Read more...

Super Easy Veggie Pasta Pot

I’ve pulled the slow cooker out of its summer hiding spot deep in our pantry. Yes. Even though this week wouldn’t have you believe it with crazy high temps -- it’s almost fall. Back-to-school. Busy season. And I can always use help in the kitchen.

Thing is, I’m tired of all my go-to crock pot recipes. Time to try something new. Will you join me? I’m on a quest to breathe life back into our dinners all while putting forth little effort. Like I wrote on Thursday’s post, I made this recipe after seeing the Summer Slow Cooker Lasagna recipe on Oh My Veggies with only a few modifications.

Behold:

VEGGIE PASTA POT

What you’ll need . . . 

• 1 medium onion 
• 1 large zucchini or summer squash
• 1 medium eggplant
• 1 medium head of broccoli
• 1 pint cherry tomatoes
• Large bell pepper
• Couple cloves garlic
• Linguine or other pasta noodles, uncooked*
• Jar (24 ounces) of pasta sauce (homemade is easy + delish)
• Shredded mozzarella (I used fresh)
• Parmesan 

Try to get as many of these ingredients from your garden or friends’ gardens as possible. Don’t necessarily stick to this list exactly -- keep it flexible. Use whatever is fresh and in your kitchen already. Just be sure to substitute ingredients in similar amounts so it’ll all fit in the pot.

* I used spinach linguine. I don’t know this for sure, but I don’t think cappellini would work best in this recipe. it might get too mushy. Prove me wrong!

Method . . . 

1. Chop all ingredients into chunks. Halve cherry tomatoes. Mince garlic. Then on your stovetop, heat a couple tablespoons of olive oil and cook the garlic and onions over medium heat until the onions have softened.
2. Add the rest of the veggies -- saving the tomatoes until last -- and cook until everything is slightly softened but still somewhat crunchy. Season with some salt + pepper to taste.
3. In your crock pot, pour around a half cup of sauce at the bottom. Then layer on some pasta.
4. OK. So, I didn’t measure my pasta layers exactly. Take a small handful of pasta, crack it in half, and make a thin layer. Too much? Take some out. Too little? Add. It’s not about being exact. Check out my photo for reference.
5. Cover the pasta with about a third of the veggies you cooked. Then top that with another 1/2 cup pasta sauce and then a 1/3 cup (or so) of mozzarella.
6. Repeat this layering until you run out of space or ingredients. Just make sure you top everything off with tomato sauce, cheese, and then the Parmesan. 
7. Cook on LOW for three to four hours. We had to go out on an errand partway through cooking, and I don’t feel comfortable leaving the pot on since it’s kind of old. Anyway, I stopped cooking mine for an hour at the two hour mark and resumed later. Turned out great!
8. Then let sit for half an hour to cool slightly and scoop out heaping servings. I didn’t get a photo of the end result. Just picture a bowl of steaming veggies, noodles, cheese, and sauce.

This is such a great way to get tons of veggies into your tummy. If you’re vegan, feel free to leave out the cheese, use your favorite substitute, or sprinkle some nutritional yeast in the pot. The leftovers are even better. We saved some in our freezer for a rainy day. Ada even asked for a second helping!

So, one recipe down. What should I try next?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Our Garden + Yard

Mother’s Day weekend was spent in the mud this year. I will never pretend to have a green thumb. In fact, if it isn’t black, it’s at least turning darker in color with each passing day. The thing is, I really wish I knew more about plants and how to maintain them. My mother-in-law could spend weeks elbow-deep in the dirt, so she was kind enough to offer some help to get our operation up and running.

For the raised bed, we planted basil, cucumbers, tomatoes of a few different varieties, and some peppers. I wanted to get more, but also decided that keeping it relatively simple might be the best decision.


I also planted all those seedlings I started in the house in another section. Some of them -- pumpkins, mostly -- are doing quite well. There are a few other sprigs popping up, so I’ll be interested to see what survives and thrives here.

See the greens? They’re there if you squint:


Ada’s garden is a mix of different bright flowers and plants that she can care for herself. She loves bringing her little watering can over each night and giving these guys a drink. It’s this new fun part of the bedtime routine where we give all the flowers and plants water and breathe in some outdoor air before retreating into the air conditioning for the night.

She loves it. Can you tell?


Then on the deck we have some potted herbs. I decided to keep these closer to the door so I could run out and snip some when I cook. We have cilantro and more basil. Again, we stuck with the basics -- stuff we always use/eat. My in-laws bought me a beautiful hanging basket for Mother’s Day, so we have that hanging on a hook too. We also found a few other plants in and around the yard that we potted to add some atmosphere.


Of course, the compost bin!


Another big project we have going this year is scrubbing and staining the deck. Not sure when this will all go down, but the other day we got some rain so I went out on my hands and knees and just started scrubbing. It looks great, so once we get more rain today, I’d like to finish so we can stain sometime soon.

Can you tell what’s clean/what isn’t?


Stephen also has this thing about dandelions. The people who used to own our house did all the chemical lawn services. So, our yard has relatively few weeds . . . for now. But he goes out every single night and hunts down anything that might otherwise disrupt the ocean of green.

We’ll see how long it lasts!


Otherwise, the other “outdoor” issue we’re dealing with . . . ants. Tiny black ants. Hundred of them. They’ve built an ant highway in my dining room . . . that we haven’t been eating in lately anyway (so I don’t know why they’re coming in there). I’ve tried cayenne pepper and vinegar. Those two things actually worked with a smaller issue in the living room. Otherwise, these tiny guys just keep coming. And coming!

Some of my friends suggested cinnamon essential oil or terro or powder or other stuff. I am willing to try it all. We did cave and get some of that bait things that the ants are supposed to take back to the nests. If you have any suggestions, please let me know. We have never had an ant issue, and my skin is seriously crawling!

What are your big outdoor projects this year?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Grilled Veggie Quesadillas

One of our favorite family meals = Grilled Veggie Quesadillas. I can buy all the ingredients I need at Aldi on the cheap. In fact, this dinner usually makes it into our weekly rotation, no matter what. So, for Cinco De Mayo this year, I thought I’d get a few fun ingredients to kick them in overdrive. I also picked up a quesadilla grill basket for the long outdoor eating season ahead.

I guess I should note first that we loved this dinner so much, I actually forgot to snap photos of the finished product. Oops!

GRILLED VEGGIE QUESADILLAS

To make this dinner, I planned ahead. I roasted the following veggies at 375 degrees F for around 45 minutes. Of course, you can grill your veggies first and then assemble -- but weeknights sometimes require a little forward thinking if we want to cook out. I found it helpful to cut veggies into large chunks and then cut them smaller once they were roasted/cooled.

• Cauliflower
• Poblano peppers
• Onion
• Portabella mushrooms
• Use whatever you like, though!

From there, I had some small stone ground corn tortillas that I piled with a layer of veggies. I’ll be honest: I don’t think the tortillas I used were great on the grill. You have to like them almost chip-like crisp in the end. Kind of sharp. They still taste amazing, but when we make these again, I’m going to use softer flour tortillas.

Pile like so . . .


After the veggies comes the CHEESE.

I used a seasoned taco mix I found at Wegmans.


From there, add another tortilla on top. Alternatively, you can use larger tortillas, pile up half with toppings and fold into a crescent. Either way, you’ll load your into the quesadilla grill basket. Secure the top. I was amazed and how well it held everything in place. Brush with a little olive oil.

Then place on your grill --  you’ll want the cover closed -- for several minutes (around 5 -- depending) on each side until lightly browned. The cheese will be melty. The veggies nice and hot. Seriously, we started munching on one before we got everything to the table.

Slice and enjoy!


We served ours with some Roasted Tomatillo + Corn Salsa I made last August and had frozen. Also some Greek yogurt and lots of hot sauce. Next time I’ll be sure to snap a finished photo. If they last!

I can’t wait to cook our first pizza on the grill. Seriously. If I lived in a warmer climate, I think I’d be a much happier person. Being outside in the warmth and sunshine makes me feel like an entirely different person. I will certainly cherish these next several months until we’re in the deep freeze again.

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Better Veggie Burgers On Demand

Here’s another installment of my Make It Better series. This time, I’m focusing on veggie burgers, which are one of the favorites in our house. Well, besides pizza and garlic knots and homemade ciabatta bread. I used to follow recipes for veggie burgers, but once I got down the basics of this method, I use whatever we have on hand to mix together delicious patties on demand.

Like this kidney bean burger!

// Choose Your Bean

Canned beans are easy in a pinch and if you need burgers to fill your tummy, like, now. If you have a bit more time, try soaking and cooking beans for less salt and BPA. I usually just use one can of beans (drained + mashed) or around 1-1/2 cups as my base.

And anything that’s bean-ish (and mashes) works, too.

• Chickpeas
• Kidney beans
• Black beans
• Lentils
• Split peas
• Canelli beans
• Sweet potato

// Chop Veggies Small

The key to fast burgers that don’t require a food processor? Chopping your veggies super small so they’ll incorporate well. I use around 1 cup of veggies total, but they can be a mix of anything I have on hand. How much you use total might also depend on the specific veggie, so be creative and keep the ratio pretty much 1:1 or a little less.

Some of my favorites:

• Onions
• Shredded carrots
• Shredded sweet potato
• Shredded zucchini
• Garlic
• Peas
• Corn
• Mushrooms
• Olives

// Add Healthy Bulk

A lot of veggie burger recipes I made at the start used breadcrumbs to bulk up. Over the years, I’ve used all different ingredients to get that bulk. I always add this part by feel. You want a patty that is not too dry but also not sticking to your hands. Usually this means around 1+ cup of bulk, depending on what you use. You can also (and I suggest you do) combine different bulk items, like flax meal and rolled oats or almond meal and sunflower kernels.

Any suggestions to add?

• Almond meal
• TVP or TSP
• Whole wheat breadcrumbs
• Flax meal
• Rolled oats
• Sunflower kernels 

// Spice It Up

Here’s where I get creative. I honestly just start dumping in spices and taste as I go along. You can get away with just using salt and pepper. But sometimes, you want to have more fun. Start by adding a half teaspoon of different things and build. You can always add more spice, not take away. And if you splash in any liquids (maybe a tablespoon or so), you might need to add more bulk to soak up the moisture. Play it by ear.

Spice:

• Smoked paprika
• Curry powder
• Turmeric 
• Cumin
• Chili powder
• Garlic powder
• Dill
• Cayenne
• BBQ sauce
• Apple cider vinegar
• Soy sauce
• Tamari

// Bake It

After your mix starts to come together -- and feel free to tweak the ratios till you get something perfect -- you bake. Now, I didn’t always bake my veggie burgers before cooking them on the stove. But I’ve found doing so helps them keep their shape. And once they cool on the rack, you can transfer to your freezer for healthy weeknight dinners in a flash. Anyway, you can take or leave this tip.

If you do choose to bake:

• Preheat your oven to 350 degrees F. Line a cookie sheet w/ parchment.
• Scoop burgers by heaping 1/4 cups + flatten into patties.
• (I also love using my muffin top pan for this process!)
• Placing on your cookie sheet and bake around 15 to 20 minutes.
• Then brown them on your stove-top. 
• Add some cheese and melt by placing a cover on your pan.

// Related

10 Steps To Slow Cooker Perfection
Bake Better Kale Chips
Blend Better Green Smoothies
Chickpea Burgers
Bulk Veggie Burgers -- Frozen
Beet Burgers
Full Sandwich + Burger Recipe List

And if you need more ideas on how to use beans in your cooking:


Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Blend Better Green Smoothies

This post continues my series on improving favorite foods, like Baking Better Kale Chips and 10 Steps For Slow Cooker Perfection. Green smoothies have been a huge help to me with my latest EAT BETTER efforts. I’ll be the first person to admit that I don’t like munching on salads, so sometimes the only way I get roughage in my diet is through a straw. Whatever works, right?

Sipping green smoothies on the regular is just another way of making healthy eating more automatic. So, if you are new to this way of drinking -- take note. And if you’re a veteran, I’d love to hear some of your favorite ways to make a perfect blend.

// Follow 60/40

I’ve tried to make almost 100% vegetable green smoothies in the past. And if you can drink them this way, more power to you. For the rest of us, a 60 (fruit) / 40 (veggie) ratio works out best. This way, the fruit dominates the overall flavor, yet you’re still getting a hefty dose of the greens you need.

I save the all veggie stuff for when I juice. (And here’s more on juicing, if you’re into that. I’d say we do it once or twice a month. It’s more expensive than smoothies and -- as healthy as it is -- it’s also really important to get all the fiber from the fruits and veggies that blending in a smoothie provides versus juicing.)

// Try Different Liquids, Etc.

Over the years, I’ve tried a variety of liquid bases for my smoothies. I always try to stick with unsweetened versions of anything I pour into the blender. My favorite right now is unsweetened coconut milk. You can also do almond milk, hemp milk, soy milk, and even plain water if you’re strapped. In addition, I often toss in yogurt -- plain or Greek -- for some extra creamy + tart goodness. You can totally change the taste and texture (and nutrition) with the liquid you choose, so be sure to experiment!

// Add Protein

If you like to drink green smoothies after you work out (like I do), adding protein is key to replenish your muscles. There are a number of ways you can add protein to a green smoothie and take its healthy qualities to a new level. Try tossing in a tablespoon or two of nut butter, a serving of Greek yogurt, some spirulina powder, or a scoop of your favorite protein powder. If you want to use a green smoothie as a meal replacement, try and add a few hardboiled eggs on the side or something small to get a more complete mini-meal.

// Blend Well

As much as I hate to spend tons of money, it does pay to invest in a quality blender if you want to drink green smoothies regularly. That doesn’t mean you need to drop bank on a Vitamix or Blendtec. Those are incredibly nice machines, but a Ninja Blender is worth the extra over standard blenders because it blends those greens smooth. I’ve used standard blenders and they will work on maybe spinach -- but if you like kale and other heartier greens, consider saving up. A blender with more than 800-1000 watts should do the trick.

Regardless of what machine you use, it’s helpful to first blend the fruit and liquid, then add the greens and keep pulsing until smooth. If you find your greens are too chunky and not incorporating well, try adding a bit more liquid (a couple tablespoons at a time), and that should help.

// Freeze Ingredients

I might be alone in this, but if most of my ingredients in the smoothie are fresh, I don’t love the texture. So, I’ve started freezing cubes of yogurt and milk to act like ice cubes (after all, ice cubes don’t add nutrition beyond hydration). Furthermore, I always use frozen bananas for the best, thick texture.

BONUS: You can take this concept a step beyond by making your smoothie in big batches and freezing it into cubes so all you need to do is pop a few out and thaw in a glass for quick weekday drinking.

// Recipes

We have a ton of smoothie recipes -- green and “normal” -- on this site. You can browse through a lot of the recipes right here, and some of the latest and greatest ones can be found over here.

Now onto other fun stuff. 

What was your favorite Super Bowl snack? I made a delicious spinach + artichoke dip with hummus and pickles. It sounds really strange, but I can’t get enough of it, so I’ll be sure to share that recipe with you guys soon!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Tempeh Veggie Burgers

Freezer and crock pot meals have been a big game changer for me when it comes to meal prep and planning. I’m sure it’s the same with a lot of you. This year, it’s all about doing it better and changing up the recipes. We try to have a good stock of veggie burgers in the freezer at all times, but over the holidays our count dwindled to zero.

We bought a bulk slab of tempeh (two pounds!) at the Greenstar Coop the last time we were in Ithaca, and I’ve been waiting to do something amazing with it. When I thought to mix together my Freezer Veggie Burger recipe, I stopped myself short. A few pulses of the food processor later and this “meaty” burger was born.

TEMPEH VEGGIE BURGERS

Double this recipe to make 16-18 freezable* burgers.

What you’ll need . . .

• 1 pound tempeh, chopped
• 1/2 large onion, chopped
• 1/2 large bell pepper, chopped
• 2 green onions, chopped (or 1 clove garlic)
• 2 tablespoons ACV
• 2 tablespoons olive oil
• 1/2 cup ground flax meal
• 1/4 cup sesame seeds
• 1 tablespoon nutritional yeast
• salt, pepper
• other seasonings (optional)

Method . . . 

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment. Alternatively, I used a special pan to form my burgers, which I’ll write more about in a minute.
2. Chop all ingredients and place in your food processor. It helps to pulse the veggies a little first. Then all the tempeh and continue pulsing with the wet ingredients. Then let blend for a few minutes until a wet dough forms.
3. Scoop heaping 1/4 cup of dough onto your sheet and form patties. Flatten slightly.
4. Bake for 15 minutes, until burgers feel a bit firm. Then it’s up to you. You can eat right out of the oven. If you want to eat them right away, I suggest heating some olive oil in a pan and browning both sides (I like the crispy texture). 
5. *To freeze: Cool burgers on a cooling rack and then place on wax paper on a baking sheet in the freezer until frozen. Put in an airtight container (zip bag is great). To re-heat, let thaw for around 30 minutes. Then heat olive oil in a pan over medium-high heat and brown on both sides.

My mother-in-law bought me this Muffin Top Pan for Christmas, and I’ve made tons of stuff in it, just not muffins! I love the shape for cookies, burgers, and even baked egg dishes (more on that soon). So, if you think a sheet like this might have a million purposes in your kitchen, I wholeheartedly agree.

See? Perfect patties!


I’ve been eating my burgers open-faced on a slice of toasted Ezekiel bread lately. More flavor, a little less bread, and definitely saves money. (That bread is so expensive, which is why we usually make our own.) With a little cheese broiled on top, some sliced tomato, and BBQ sauce? Perfecto.

Stay warm today, friends!


Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Clean Eating Recipes + Guides

If you’re starting out with healthier eating this year, you’re not alone. Even if you’re an old veteran to eating clean, now is the time to recommit your efforts. (I’m speaking to myself here.) I have collected some of our healthiest recipes and food guides on the site to serve as a resource. So pin or bookmark this page now for easy reference.

Over the years I’ve tried different “detoxes” (I know, but who hasn’t?), and -- surprise -- nothing has ever landed as a long-term fix. Instead, I like focusing on adding in the nutrients versus taking foods away. I focus on all those fresh foods I’m lacking and push out the sugar and excess carbs by feasting on more fruits, vegetables, and proteins in the process.

The key is making food convenient through meal planning, prepping ahead, and making it all delicious. I find freezer cooking particularly helpful this time of year, but you need to find what works for you and your lifestyle. And remember: If you have a “bad” eating day, don’t fret. Just start fresh with your next mouthful.

JUICE & SMOOTHIES

Beet + Carrot Juice
Purple Cabbage Juice  (inspired by Curious George)
My Thoughts On Juice Fasts and Training
Simple Grapefruit Juice
Carrot Juice In My Ninja
Black Bean Breakfast Smoothie
Fresh Orange Wakeup Smoothie 
Light Greens Smoothie
Avocado Green Smoothie

SOUPS & SALADS

Miso + Greens Soup
Sweet Butternut Squash Soup
Slow Cooker Yellow Split Pea Soup 
Kickin’ Carrot Soup
Miso Split Pea Soup
Curried Celery Soup with Mint
Garbanzo Bean Salad
Peanut Noodle Bowl

MAIN COURSES

Chickpea Burgers (very popular recipe)
Baked Veggie Spaghetti Squash
Bell Pepper Omelette Rings
Scrambled Egg Bites
Seasonal Veggie Wrap
Vegan Summer Rolls
Spicy Basil Stir-Fry
Very Veggie Polenta Stir-Fry
Tarka Dhal

SNACKS & TREATS

Roasted Carrot + Miso Hummus Spread
Bake Better Kale Chips
Homemade Muesli
One Bowl Juice Pulp Muffins
Chocolate + Peanut Butter Energy Bars
Chocolate Chunk Energy Cookies
Marathon Energy Bars
Peanut Butter Blondies
Black Bean Brownies

NUTRITION INFO

Foor for Runners: B-E-E-T-S
Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: P-E-P-P-E-R-S
Food for Runners: M-U-S-H-R-O-O-M-S

FOOD GUIDES

The Automatic Meal

8 Vegetarian Proteins Perfect For Breakfast

12 Recipe-Lite Protein-Packed Breakfasts

Vegetarian Low Glycemic Foods

Budget-Friendly Low Glycemic Foods

Protein Perfect Hardboiled Eggs

Stop Buying Sliced Bread

5 Clean Eating Goals

Last: Check out our tips for Automatic Healthy Eating!

• Stock up on frozen veggies 
• Buy greens and actually USE them 
• Create simple, go-to meals
• Learn to love alternatives
• Prep, Make, and Store
• Add In: Convenience to your advantage
• Eliminate Food Waste
• 20 Ideas for Make-Ahead Meals
• 15 Recipe-Lite Vegetarian Meals to the Rescue!
• 8 Ways We’ve Eliminated Plastics In The Kitchen

And don't miss last year's 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Cleaning Produce the Natural Way

We all know that a lot of store-bought produce is covered in pesticides and other chemicals. Even organics aren't immune to some nasty stuff, and when foods come straight from the ground -- there's still dirt to contend with. Thankfully, there's an easy solution that costs only pennies. That's right! You don't need those bottles of mass-produced produce wash to eat clean -- quite literally!

I'll be the first to admit that I didn't always give much thought to washing my fruits and vegetables. I used to grab an apple for lunch and then buff it on my shirt sleeve. Now that I have a hungry toddler running around, I certainly have changed my tune. And this process is so simple, it's really become quite automatic.

Note: For greens and berries I follow a different method. I'll be sure to cover that another day.

// STEP 1: SELECT YOUR PRODUCE

I used to think I needed to wash all my produce in bulk before putting everything in the fridge, but I've since read that washing before storage can promote bacterial growth. So, I wash as I use and cook. As far as what: I tend to wash notoriously dirty fruits and veggies more than others. Carrots and parsnips are obvious choices. Potatoes can get quite funky. Apples, broccoli, cauliflower, squash, etc.

You know, the heartier stuff. Oh, and be sure to inspect your foods to look for signs of spoilage -- mold, etc. -- weed out the bad and keep the good.

// STEP 2: SOAK

Make sure your kitchen sink is clean or place a large bowl/basin down and fill it with cold tap water. Toss whatever you wish to wash inside. If I have really dirty fruit and veggies, I also toss in (up to) a quarter cup of vinegar for good measure.

A splash will do for smaller loads.

// STEP 3: SQUIRT CASTILE SOAP

On my list of Castile Soap Uses, I divulged that we use castile in our foaming hand wash dispensers. (It works beautifully!) We also use it to clean veggies, but if a whole bottle isn't nearby, I squirt a few foaming squirt-fuls into my soaking dish and mix around. Then I let the whole thing soak for a few minutes, maybe 5 total.

That's really all it takes to help dissolve the dirt and grime.

// STEP 4: SCRUB TO DRY + USE

I then rinse everything quickly with some fresh water (to get the soap and vinegar off, etc.) and take a damp tea towel and scrub my veggies until they are as clean as I can get them. I sometimes use a toothbrush on potatoes. And just wait till you see what I used these delicious local carrots in -- a yellow split pea soup!

So delicious . . .


Does this look like your produce-washing process?

Have you always taken time to wash your fruits and veggies?

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

6 Steps for Summer Salad Perfection

Remember my 10 Steps for Slow Cooker Perfection? Well, I'd like to follow that same format for these summer salads I've been making lately. See, I'm not a lettuce and raw salad kind of girl. But eating raw veggies is important, so I try to sneak them in however + whenever I can.

// 1. Use a grain as a base.

Before I slice and dice up anything else for my salads, I prepare some type of grain with my normal Sunday meal prep and keep it in an airtight container in the fridge. Grains add protein, fiber, and substance to a meal -- so it's all good!

Some of my favorites:

• Israeli couscous
• Regular couscous 
• Brown rice
• Wheat berries
• Farro
• Barley
• Bulgur 
• Kamut
• Millet
• Quinoa

// 2. Slice fresh veggies.

Again, you can do all of this stuff at the beginning of the week to create custom salads each day. Or you can do it all at once and let marinate in your fridge. Regardless, a good salad needs veggies. I use raw whenever I can, slicing and dicing carrots, celery, onions, mushrooms, broccoli, etc. I make sure to cut them small so I don't have to chew them forever. For what ever reason, that makes me much more likely to munch them up.

As for greens, I use whatever is in our CSA box that week. Spinach, kale, lettuce, even herbs like basil and cilantro. I tend to cut up my leaves small just like the veggies, but if you prefer lots of leafs, do whatever you like best.

// 3. And fruits!

Don't forget tomatoes, cucumbers, squash, peppers, tomatoes, strawberries, blueberries, raspberries, raisins, craisins, and all other sorts of sweet, seedy whole foods that will enhance your salad. Plus, for those of you who are less inclined to eat plain veggies -- fruits are a nice gateway with some added flavor dimension.

Slow Roasted Tomatoes are delicious on summer salads!

// 4. Roast or grill the rest.

If you have leftovers from your dinner, use them in your salad! I always tend to make extra roasted veggies that we top our pizzas with or just use as a side for our overall meal. Plus, cooking certain ones -- like asparagus, beets, cauliflower -- means I can add some different stuff I prefer not to eat in the raw. I even set them aside before our meal so I'll know I have enough for the next day. Oh, and roasted sweet potatoes go famously well in salads!

// 5. Don't forget protein + healthy fats.

Great add-ons for your salad include avocados, olives, nuts, seeds, beans, eggs, cheese, and all other sorts of healthy sources of fat that we need in our diets. Vegetarians and vegans especially can gain a dose of goodness by adding protein to salads. It transforms the plate into a full meal.

Here are some of my favorite toss-ins:

• Chickpeas
• Black beans
• Kidney beans
• Over easy egg (warm salad)
• Hard boiled egg (cold salad)
• Cubed tofu
• Sliced avocado
• Black olives
• Sunflower seeds
• Walnuts
• Sliced almonds
• Shredded cheddar
• Goat cheese

// 6. Dress for success

Last, but certainly not least, the dressing!


You can go store-bought here or make your own. I really enjoy thick dressings like Miso Ginger Dressing. This thick and creamy Avocado Pesto Sauce goes really well on salads, too. And one of my favorite homemade salad dressings is Sesame Ginger!

Just combine the following ingredients in a dressing container and mix.

• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1/2 cup olive oil
• 1/4 cup sesame oil
• 1/3 cup light vinegar
• 1/4 cup low sodium soy sauce
• 2-3 tablespoons honey or agave
• 1/4 cup water

What's your favorite salad combination? If you don't love salads (I don't!) -- how do you modify them to get all the goodness in? I'd love some more tips!

MORE TIPS TO EAT HEALTHY

#1: Stock up on frozen veggies 
#2: Buy greens and actually USE them 
#3: Create simple, go-to meals
#4: Learn to love alternatives
#5: Prep, Make, and Store
#6: Add In: Convenience to your advantage
#7: Eliminate Food Waste
* 20 Ideas for Make-Ahead Meals

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Automatic (Healthy) Eating // Tip 7 + Over-Stuffed Omelet

I'm going to go ahead and tell you something I'm not terribly proud of. Until recent years, I was one of the worst offenders with wasting food. Mostly fresh produce, that is. I wouldn't make time to meal plan before writing my grocery list speeding to the store. I'd find myself wandering aimlessly down the aisles having all these grand ideas for homecooked meals.

Ultimately, I'd buy way too much or just forget about stuff in the fridge and it would spoil. This cycle continued until I started taking better control of our budget. That, along with feeling some new respect for our local produce items, in particular (when we started our CSA share + became closer with our farmers), has motivated me to find ways to use up everything -- including scraps -- before tossing it out.

// TIP 7: Eliminate Food Waste

Honestly, after a while I started to feel like buying fresh foods was just a waste. I started favoring cans or other more shelf-stable items. Then I had one of those periods where I felt like all I was eating was crap (because, well, that's what was happening), and I radically shifted my whole method of doing things.

// PLAN YOUR MEALS

As I mention above, food waste is almost entirely avoidable if you engage is meal planning each week. That way, each ingredient has a purpose. You should otherwise know how much of something you might have left + use it in another meal or as a snack. For more tips, check out meal planning and food preparation.

// CHOOSE FOODS WISELY

try you best to incorporate fresh items into your menu -- the ones that stay good longer in case you really do forget or not use something as quickly as you thought you would.

In my experience, items that seem to last longer than others include:

• Broccoli
• Cauliflower
• Bell peppers
• Beets
• Potatoes 
• Carrots
• Celery
• Brussels sprouts
• Onions
• Garlic
• Parsnips
• Cabbage 
• Winter squash
• Apples
• Citrus fruits

I'd say about 85% of my produce take-home is made up of these ingredients to safeguard my investment (and my nutrition!). Greens go bad notoriously fast, so be sure to use them up, and fast! If you have a corner store or hit up your grocer on the regular, you can even consider buying fresh items throughout the week to avoid storage/spoilage issues altogether.

Healthy bulk food items (including canned goods) are a great bet if you want ingredients that will stay good for a long while. Anything from oats to rice to nuts to spices can be bought in bulk. There's a great opportunity to save $$$ and packaging, too. For me, buying in bulk has always helped with our dry items. It's the fresh stuff that's much harder to tame.

// SMARTEN UP ABOUT STORAGE

I used to be a refrigerate-EVERYTHING kind of gal. But with a few tweaks, I've learned some good tips for storing all sorts of produce for longevity and optimal ripeness, flavor, etc.

• Immediately when you get home from the store, take fruits and veggies out of those plastic bags. They don't let produce breathe + making some major gas issues that rapidly make foods go South. If you like keeping items under wraps, you can purchase inexpensive cloth produce bags to save the plastic and allow items to last a bit longer.
• Many fruits and veggies can and should be stored at room temperature, not in the refrigerator. The artificially cool air can actually inhibit the ripening process and impact flavor/texture. Depending on your climate, leaving foods out on the counter is usually the best method. I can't say I do this for all my veggies, but most of my fruit is out in a large bowl.
• Alternatively, when fruit ripens to its peak -- you can move it into the fridge to preserve this state a few days longer, but that's a few days . . . not a week or two.
• For veggies you plan on keeping in the fridge, be sure to do some prep work so they're ready for the environment. Cut stems off carrots, beets, and other root vegetables. You can actually wash some greens, like lettuce + spinach ahead of time, but control moisture on other varieties.
• To further control moisture, use your refrigerator's crisper drawer if you have one. Keep it between 85%-95%. You can also purchase crisper containers for a similar benefit.
• Light/heat have an impact, too. Some items like potatoes and root veggies do best in dark, cool places. A nice corner of your basement might keep certain items fresh for months. Yes, months! Otherwise, make sure those items stored on your counters are out of direct sunlight and aren't next to heating elements.
• Otherwise, it's all about those ethylene gases. You can actually purchase special, reusable bags to help notorious emitters, like apples, fresher longer and from impacting the rest of your haul.

// USE 'EM UP

Toss in extra veggies at meal-time. Or learn other recipes intended to use up leftovers. It's easy with a few hints and tips.

• Soups and stews are very forgiving, so if you're following a certain recipe -- you can usually toss in whatever you have on hand.
• Breads and muffins are a great use for those over-ripe or ugly fruits. This is my 100% all-time favorite Banana Bread recipe, and I must say we make it quite often because bananas go fast!
• Pureeing veggies that are on their way just takes some simple steaming and pulsing in a food processor. From there, you can use in different recipes like Mac 'n Cheese, Pizza Dough, even baby food -- or even freeze for later use.
• If you ever have too many tomatoes, chop them up and make sauce (to can or freeze or use immediately). I make tomato sauce all the time. There are a number of recipes on this site -- some simmer in just 10 minutes. 
• We have a saying in this house -- "if it's green, it can be turned into pesto." Anything from basil to swiss chard to spinach to kale can be blended into this delicious spread. Here are some recipes.
• Chop or rinse fruit and freeze to toss into smoothies + make Frozen Banana Bites or Banana "Ice Cream". Even the brownest bananas can work!
• Learn the various food preservation methods from freezing to canning to capture the season at its peak. Often we get LOTS of produce from our CSA and don't quite know what to do, so having this methods in our back pocket ensures we can enjoy this food year-round.

// And when all else fails you, make an over-stuffed omelet. 

• Use two eggs or three egg whites. Whisk with a tablespoon of milk or substitute. 
• Finely chop veggies -- this is baby kale + shiitake mushrooms. 
• Shred some cheddar cheese and mix with the veggies.
• In a greased pan over medium-high heat, pour in the egg mixture and let cook until slightly firm.
• Over top of the still-wet eggs, sprinkle your veggies/cheese. Pinch of salt + pepper. Cover for a minute or two to let cheese melt.
• Then fold like a letter and keep cooking until you've reached your desired brown.

This breakfast is super healthy AND used up some mushrooms I just didn't know what to do with. Anytime I make an excuse to eat veggies for breakfast is a good time. I hope these tips are helpful to you!

If you're just catching up:

• Tip #1: Stock up on frozen veggies 
• Tip #2: Buy greens and actually USE them 
• Tip #3: Create simple, go-to meals
• Tip #4: Learn to love alternatives
• Tip #5: Prep, Make, and Store + 20 Ideas for Make-Ahead Meals
• Tip #6: Cheat + Add In: Convenience foods to your advantage

What's your system for keeping produce fresh? Any more ideas to share?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Green Curry Tofu Stir-Fry

I'm discovering that the easiest gluten-free dinners to prepare don't revolve around specific gluten replacements or fancy flours and baking methods at all. Instead, they require me to look outside the bread box and redefine what dinner means to our family. We used to eat a ton of stir-fries.

I think we fell out of practice when I was pregnant and many veggies turned my stomach. I got in the habit of eating lots of bread-centric foods  because they went down the easiest. They also continued being a favorite when we were busy with a newborn and they were easy to grab.

Newsflash: We don't have a newborn anymore. So, back to stir-frying!

GREEN CURRY TOFU STIR-FRY

What you'll need . . .

• 1 cake tofu, drained well 
• 1 large head broccoli 
• 1 white onion 
• 2-3 cloves garlic, minced 
• 1 cup white mushrooms, sliced 
• 1 red pepper, sliced (we were out, but usually use one) 
• 1 to 2 tablespoons green curry paste 
• 15 ounce can low fat coconut milk
• Juice of half a lime

Method . . .

1. In a small bowl, whisk together the green curry paste and coconut milk until well combined. Set aside.
2. Drain your tofu using this method. Cube and set aside while you warm a couple tablespoons of olive oil in a large fry pan. Cook the tofu until well browned on all sides.
3. In another, larger pan over medium-high heat, add your oil and onions and garlic. Cook until glassy + fragrant.
4. Then add in the broccoli and red pepper. Cook until softened, but still a bit crunchy. Then add in the mushrooms and cook a few minutes more.
5. Add the coconut curry mix to your veggie pan. Cook for a few minutes, until bubbly.
6. Add the tofu to the veggie/curry pan . . . then cook covered over low heat for another 15 to 30 minutes. Then squirt in the lime and stir.
7. Serve over rice (should make two large servings) and add basil or another garnish as desired. 

I'd say coconut curry stir-fries are our favorite. They aren't quite as authentic as ordering out, but the flavor is more interesting than our other go-to, which is mostly soy sauce mixed with sesame oil. We pretty much go back and fourth between the two.

Here's a Red Curry Stir-Fry recipe we made a while back (with photos taken in the day! sorry about that . . . ). And we sometimes make this tasty marinade, bake the tofu, and serve with roasted veggies. Just another way of making a similar meal.

If you've gone gluten-free or have been trying to eat less gluten, do you try to replace those bread-y foods you used to enjoy or do you shift to eating entirely different sorts of meals? Or maybe a mix?

Enjoy!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...