All I gotta say is, if love of eating were people, I'd be China. Last night I enjoyed yet another delicious meal, and I managed to amaze myself again at how great tasting food can also be so damn good for you! (Did I just hear the country of France say "Duh!"?)
Two words: Salmon and Asparagus. Or as I'm now going to call this combo: Fish-n-Stalks (more kid friendly, don't you think?)
How simple is this...in most grocery stores you can now by "Wild Alaskan Salmon Burgers" -- yes, that's right, nix the "ham" in front of the word burger and replace it with "salmon". They come frozen, you keep them frozen until ready to use, and then put them in the oven frozen...sooo easy! Note: make sure any salmon you buy is "wild" and not "farmed". The verdict is in and wild is by far more nutritious (I'm not exactly sure why, but it makes sense - the whole "fish out of water" thing, you know?)
Also, I keep boxes of frozen asparagus spears on hand, so making dinner last night for me was basically turning on the oven and putting things in and out of it. How you serve it is up to you. Personally, I love hollandaise sauce, and McCormick offers a handy little packet that you only have to add water and butter to. Everyone but my 7-year-old likes to top their salmon burger with a little hollandaise, and then of course I also dip my asparagus into it as well (and don't even get me started on whether hollandaise sauce is bad for you, it's not like I'm topping chocolate cake with it).
Or, another option that kids especially like, put the salmon burgers on whole wheat buns and top with lettuce, tomato, and ketchup (my youngest son loves ketchup on his salmon burger...though it turns me off, I'm smart enough to see the bigger picture: my kid is eating healthy food!). Another attractive accompaniment to the burgers: french fries. Buy a bag of frozen fries and keep them on hand to bake when you need them (when you skip the frying, you skip the added oils).
Maybe you like asparagus but the rest of your family doesn't (really, you must pity them). Make your life easy and keep a few bags of Steam-In-The-Bag veggies such as corn or peas in the freezer so you can pop them in the microwave at a moment's notice (which is what I did last night for the boys). Anyway, all this means is more asparagus for me!
Do yourself a favor and start incorporating more wild Alaskan salmon into your life, or at least into your body. Everything you've heard is true: it's that good for you.
Yours in health & happiness,
Suzanna Quintana, Holistic Health Coach & Certified Foodie
P.S. If I can talk openly here, just be sure that after you eat asparagus you pee in a bathroom that won't be used immediately afterwards. I have never found adequate enough words, unfortunately, to describe the odor of this vegetable when it leaves the body in the form of urine, other than it smells like weeds. Do your own science experiment and let me know if you can come up with a better adjective.
Monday, September 27, 2010
Monday, September 20, 2010
Lovin' that sweet corn for 3 days straight!
After a quick trip to the Farmer's Market last Thursday, at which my nine-year-old proved my theory that kids will eat the good stuff if given a choice (as we stood in line, he begged and begged and begged for...a cookie? No. A brownie? Nope. An Italian icee? Wrong again. "Please please please get me a green pepper so I can put it in my omelet tomorrow!). And these are the moments when you can hear me shouting from the rooftops: Motherhood Rocks!
But I digress.
The reason I went to the Farmer's Market was to gather up as much fresh sweet corn as I could, this being one of my favorite foods of all time. But once I got home I freaked out about how much corn I was now in possession of, and how on earth would I convince my 7-year-old that it would be good for breakfast too (because how else would I eat it all in time)?
As my husband would say, "To every problem, there is a solution." I've continued to let him think he was the one who came up with this brilliant quote. But he's right, in any case.
If you love sweet corn on the cob, here is an easy way to buy all you can in the summer and still enjoy the sweet taste in the fall and winter months.
Dehusk all the corn (Is that a word? Unhusk? Render it huskless?), and take off all the stringy things too.
Blanche in boiling water (meaning: drop the cobs in boiling water for a minute or so). This makes it easier to get the corn off.
Then get out a sharp knife and large cutting board and slice the corn off the cob. Put all the cute little niblets into a plastic bag and freeze for later use. When you want to add some to a stew or soup, just throw them right from the bag into whatever you're cooking up. If you want to eat the corn as a side dish, put in a pot with a little water (about 1/4 cup or so, depending on how much you're cookin'), and steam for a few minutes until the corn is soft.
But here's the most important part of all this: no matter how you end up eating the corn, always use BUTTER...stay away from that margarine crap with the hidden trans fat (Life is too short to not enjoy real food!). Isn't butter full of saturated fats, though, and will cause you to have a heart attack in the middle of dinner? I suppose if you ate sticks of it at a time. But a tablespoon of butter thrown into a bowl of corn niblets every once in a while? Ain't gonna kill ya, but it might bring a whole lot of joy into your mouth!
Thursday night we enjoyed corn on the cob; Friday and Saturday night we ate niblets as a side; Sunday afternoon I heated up a little for lunch (it's that good!).
So go ahead and buy up all the farmer's corn now that you know how to enjoy it long after the markets have ended!
Suzanna Quintana, Holistic Health Coach & Certified Foodie
But I digress.
The reason I went to the Farmer's Market was to gather up as much fresh sweet corn as I could, this being one of my favorite foods of all time. But once I got home I freaked out about how much corn I was now in possession of, and how on earth would I convince my 7-year-old that it would be good for breakfast too (because how else would I eat it all in time)?
As my husband would say, "To every problem, there is a solution." I've continued to let him think he was the one who came up with this brilliant quote. But he's right, in any case.
If you love sweet corn on the cob, here is an easy way to buy all you can in the summer and still enjoy the sweet taste in the fall and winter months.
Dehusk all the corn (Is that a word? Unhusk? Render it huskless?), and take off all the stringy things too.
Blanche in boiling water (meaning: drop the cobs in boiling water for a minute or so). This makes it easier to get the corn off.
Then get out a sharp knife and large cutting board and slice the corn off the cob. Put all the cute little niblets into a plastic bag and freeze for later use. When you want to add some to a stew or soup, just throw them right from the bag into whatever you're cooking up. If you want to eat the corn as a side dish, put in a pot with a little water (about 1/4 cup or so, depending on how much you're cookin'), and steam for a few minutes until the corn is soft.
But here's the most important part of all this: no matter how you end up eating the corn, always use BUTTER...stay away from that margarine crap with the hidden trans fat (Life is too short to not enjoy real food!). Isn't butter full of saturated fats, though, and will cause you to have a heart attack in the middle of dinner? I suppose if you ate sticks of it at a time. But a tablespoon of butter thrown into a bowl of corn niblets every once in a while? Ain't gonna kill ya, but it might bring a whole lot of joy into your mouth!
Thursday night we enjoyed corn on the cob; Friday and Saturday night we ate niblets as a side; Sunday afternoon I heated up a little for lunch (it's that good!).
So go ahead and buy up all the farmer's corn now that you know how to enjoy it long after the markets have ended!
Suzanna Quintana, Holistic Health Coach & Certified Foodie
Tuesday, September 14, 2010
"Not really Chili" Chili
I made this the first time last winter when the snow fell outside and my boys got off the school bus with the sniffles. I wanted to make something hot and hearty, but without any animal involved (over the years I've learned that the less animal fats I consume, the less fat I absorb on my body -- and why is it any weight I gain goes directly to my tummy? Why can't the wealth of weight ever be shared with, say, my breasts?).
After a few minutes in my cupboard, and a few more minutes checking out the stash in my veggie drawer, the result was in: "Not really Chili" Chili. I can't even tell you how delicious this is, but I made it the other night for friends who thought I was pretty damn spectacular for coming up with it, and you can bet it has become a mainstay on my dinner menu since it's sooo easy and sooo healthy and sooo...you're getting the picture.
Bonus: this is one inexpensive meal to make!
"Not really Chili" Chili:
The next time you go to the grocery store, stock your shelves with cans of beans: kidney, pinto, great northern, chili beans - whatever. Trust me, getting your daily dose of protein is not going to be a problem with this meal.
In a large pot, saute whatever veggies you have in your fridge: carrots, squash, zucchini, cabbage, celery, etc. in olive oil. Add a little white wine, and let the veggies absorb it. Add a cup of vegetable broth, and then four or five or six cans of a combination of your favorite beans. Add a can of diced tomatoes and some fresh chopped cilantro (heavenly scent!), kosher salt to taste and a dash of pepper.
Feel free to add a cup or two of your favorite whole grain noodle: my preference is a whole wheat elbow macaroni. Could this meal get any healthier? I think not.
You can let this simmer on low for a while as you set the table, etc. or you can serve it immediately once it's warmed up. I offer a small bowl of Mozzarella to sprinkle on the top, but with or without cheese it's one delicious meal, especially on a chilly or rainy day!
Unfortunately, even though I made a huge pot of it, there were no leftovers the next day for me to enjoy. Just as well, since the friends I made it for left my house happier and - dare I say it - a little healthier than when they came! This is my mission in life: to show people that food can be both healthy and absolutely delicious to eat...Enjoy:)
Suzanna Quintana, Holistic Health Coach & Certified Foodie
After a few minutes in my cupboard, and a few more minutes checking out the stash in my veggie drawer, the result was in: "Not really Chili" Chili. I can't even tell you how delicious this is, but I made it the other night for friends who thought I was pretty damn spectacular for coming up with it, and you can bet it has become a mainstay on my dinner menu since it's sooo easy and sooo healthy and sooo...you're getting the picture.
Bonus: this is one inexpensive meal to make!
"Not really Chili" Chili:
The next time you go to the grocery store, stock your shelves with cans of beans: kidney, pinto, great northern, chili beans - whatever. Trust me, getting your daily dose of protein is not going to be a problem with this meal.
In a large pot, saute whatever veggies you have in your fridge: carrots, squash, zucchini, cabbage, celery, etc. in olive oil. Add a little white wine, and let the veggies absorb it. Add a cup of vegetable broth, and then four or five or six cans of a combination of your favorite beans. Add a can of diced tomatoes and some fresh chopped cilantro (heavenly scent!), kosher salt to taste and a dash of pepper.
Feel free to add a cup or two of your favorite whole grain noodle: my preference is a whole wheat elbow macaroni. Could this meal get any healthier? I think not.
You can let this simmer on low for a while as you set the table, etc. or you can serve it immediately once it's warmed up. I offer a small bowl of Mozzarella to sprinkle on the top, but with or without cheese it's one delicious meal, especially on a chilly or rainy day!
Unfortunately, even though I made a huge pot of it, there were no leftovers the next day for me to enjoy. Just as well, since the friends I made it for left my house happier and - dare I say it - a little healthier than when they came! This is my mission in life: to show people that food can be both healthy and absolutely delicious to eat...Enjoy:)
Suzanna Quintana, Holistic Health Coach & Certified Foodie
Thursday, September 9, 2010
Pasta ala "in a hurry" and still dang delicious!
Last night wasn't a typical one in my house, since I didn't get home with the boys until 6:20...yikes! What do I make? Do I give in and pick up fast food on the way home (hee hee...anyone who knows me knows that just ain't gonna happen)? Do I open up a box of Mac and Cheese (not an option either, since I don't have any in the house)? What the hell will I feed my kids in the next half hour so they can get to bed on time and I can finally have some peace??
Okay that was a little drama to introduce my next recipe (making meals is not actually this chaotic; I've become quite adept at throwing together a healthy and delicious dinner in the time it takes to drive thru McDonald's).
Drum roll please...and boy this was good (judged by my and my kids' empty plates):
Pasta ala "in a hurry" and still dang delicious!
Start that water boiling first (and don't watch it...you know the saying) since this will take the longest. In a skillet, saute about a cup of thinly sliced yellow squash in a tablespoon of olive oil (and if you don't want your kids to see it, shred it up and they won't know what they're eating). When the squash is soft, add a teaspoon of crushed garlic, dash of kosher salt, and shrimp if you have it (I always keep a bag of frozen shrimp on hand to throw in a dish at my whim).
Add a little white wine (or a lot, depending on how your day was), and some vegetable broth (found in any supermarket in the soup section). How much wine and broth you use is dependant on how much pasta you are making: you want your pasta to have enough sauce to cover it.
Add a dash of pepper, and fresh parsley (this is what really makes the dish). Toss with either whole wheat pasta (angel hair is my preference) or organic pasta, just as long as it isn't enriched.
Top with Parmesan cheese and you are now ready to present your masterpiece to your lucky family!
If you have tried this recipe or one of my others, please leave a comment and tell me if you changed something that made it even better! I'm all ears for new and exciting ways of making food.
Dang, now I'm hungry again and lunch is still two hours away...I'm off for the kitchen in search of a sweet banana.
Here's to your health & happiness!
Suzanna Quintana, Holistic Health Coach & Certified Foodie
Okay that was a little drama to introduce my next recipe (making meals is not actually this chaotic; I've become quite adept at throwing together a healthy and delicious dinner in the time it takes to drive thru McDonald's).
Drum roll please...and boy this was good (judged by my and my kids' empty plates):
Pasta ala "in a hurry" and still dang delicious!
Start that water boiling first (and don't watch it...you know the saying) since this will take the longest. In a skillet, saute about a cup of thinly sliced yellow squash in a tablespoon of olive oil (and if you don't want your kids to see it, shred it up and they won't know what they're eating). When the squash is soft, add a teaspoon of crushed garlic, dash of kosher salt, and shrimp if you have it (I always keep a bag of frozen shrimp on hand to throw in a dish at my whim).
Add a little white wine (or a lot, depending on how your day was), and some vegetable broth (found in any supermarket in the soup section). How much wine and broth you use is dependant on how much pasta you are making: you want your pasta to have enough sauce to cover it.
Add a dash of pepper, and fresh parsley (this is what really makes the dish). Toss with either whole wheat pasta (angel hair is my preference) or organic pasta, just as long as it isn't enriched.
Top with Parmesan cheese and you are now ready to present your masterpiece to your lucky family!
If you have tried this recipe or one of my others, please leave a comment and tell me if you changed something that made it even better! I'm all ears for new and exciting ways of making food.
Dang, now I'm hungry again and lunch is still two hours away...I'm off for the kitchen in search of a sweet banana.
Here's to your health & happiness!
Suzanna Quintana, Holistic Health Coach & Certified Foodie
Monday, September 6, 2010
Best damn burrito this side of the Big Horns
God I love to eat. But I especially love it when I am a half-hour before dinner, struggling with what to make, and then - Voila! - a new masterpiece of mine is born!
You gotta try this: my kids loved it, my husband loved it, and it's....(gulp) HEALTHY!! What could be better? I'm tellin' ya, I just keep getting better and better at making delicious AND healthy food.
Best Damn Burrito t.s.o.t.b.h. (this side of the Big Horns):
Buy some flour tortillas that are actually real (meaning: not Mission tortillas that have a million chemicals in the ingredient list). I get mine here locally at the Good Health Emporium, but you could probably find some at any health food store or in the organic section of your supermarket (or if you know how to make your own, please do so, and send some my way pronto!).
Bake the tortillas for a few minutos (adding some Spanish flair there) so they get a little crispy on the edges (and there is nothing better than a warm tortilla). In a skillet, saute shredded cabbage and squash in olive oil. When veggies are soft add a can of pinto beans and chopped cilantro (about a teaspoon). Add a dash of kosher salt and pepper. Cook until low boil and then spoon bean mixture into warm tortillas, top with shredded cheddar cheese and an avocado if you have it, and bite into healthy yumminess!
This is a meal in itself, but what works well with it is to slice up some fresh pineapple...there is something about the fruit and burrito that works magic in your mouth. Delicioso!
Stay tuned for more of my new "Oh that was good" food blog! And spread the word to your friends about my new blog and newsletter on my website at http://www.sheridanmomsforhealthykids.com/.
If you liked this recipe, click "follow" up above and you won't miss a post (at the very least, I'll make your mouth water each and every time).
Adios for now!
Suzanna Quintana, Holistic Health Coach, Author, & Certified Foodie
You gotta try this: my kids loved it, my husband loved it, and it's....(gulp) HEALTHY!! What could be better? I'm tellin' ya, I just keep getting better and better at making delicious AND healthy food.
Best Damn Burrito t.s.o.t.b.h. (this side of the Big Horns):
Buy some flour tortillas that are actually real (meaning: not Mission tortillas that have a million chemicals in the ingredient list). I get mine here locally at the Good Health Emporium, but you could probably find some at any health food store or in the organic section of your supermarket (or if you know how to make your own, please do so, and send some my way pronto!).
Bake the tortillas for a few minutos (adding some Spanish flair there) so they get a little crispy on the edges (and there is nothing better than a warm tortilla). In a skillet, saute shredded cabbage and squash in olive oil. When veggies are soft add a can of pinto beans and chopped cilantro (about a teaspoon). Add a dash of kosher salt and pepper. Cook until low boil and then spoon bean mixture into warm tortillas, top with shredded cheddar cheese and an avocado if you have it, and bite into healthy yumminess!
This is a meal in itself, but what works well with it is to slice up some fresh pineapple...there is something about the fruit and burrito that works magic in your mouth. Delicioso!
Stay tuned for more of my new "Oh that was good" food blog! And spread the word to your friends about my new blog and newsletter on my website at http://www.sheridanmomsforhealthykids.com/.
If you liked this recipe, click "follow" up above and you won't miss a post (at the very least, I'll make your mouth water each and every time).
Adios for now!
Suzanna Quintana, Holistic Health Coach, Author, & Certified Foodie
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