Pomegranate Seeds

Pomegranates are SO yummy!!  but,...oh so messy!

Here's a fabulous method for obtaining pomegranate seeds without the mess!  (Thanks, Johanne!)

1.  With a paring knife, cut the top at an angle and pop off.

2. Put whole fruit in bowl of cold water with ice.

3.  Score the pomegranate on the sides. 5 or 6 cuts all around - cut deep.

4.  Submerge in bowl of cold water and crack open along cuts.

5.  Pluck seeds out; the seeds should sink to the bottom of the bowl while the pulp and guck will float to the top.

6.  Skim off the skin, pulp, membrane, etc. and discard.

7.  Drain seeds in a colander and rinse well in cold water.

8.  Store seeds in refrigerator or you can freeze them.

These seeds don't last the day in our house! ;0)

Enjoy!

 

Pomegranate Seeds

  1. With paring knife, cut top at an angle and pop off.
  2. Put whole fruit in bowl of cold water with ice.
  3. Score the pomegranate on the sides. 5 or 6 cuts all around - cut deep.
  4. Submerge in bowl of cold water and crack open along cuts.
  5. Pluck seeds out; the seeds should sink to the bottom of the bowl while the pulp         and guck will float to the top.
  6. Skim off the tops, etc. and discard.
  7. Drain seeds in a collander and rinse well in cold water.
  8. Store seeds in refrigerator or you can freeze them.

Lemon Raspberry Chia Pudding

It's HOT!!  Welcome to summer!

The good news is that I love summer food!  

I just discovered this refreshing recipe and it is a new favorite!  I had it for breakfast this morning, but it's absolutely dessert-worthy!

 

Lemon Raspberry Chia Pudding

Ingredients:

  • 2 cups milk (I used organic cows milk any kind of milk will work)
  • 4 1/2 Tbsp chia seeds
  •  Zest & juice of 1/2 of a lemon - see how to always have fresh lemons on hand
  • 1/2 tsp vanilla extract
  • 1 cup raspberries (fresh or frozen)
  • 1-4 T honey (or agave or maple syrup)
  • pinch of salt

Instructions

  • Combine all ingredients in a large mason jar.
  • Make sure all chia seeds are mixed in. (I go back and shake several times for the first 1/2 hour to keep it from clumping.
  • Let sit overnight or for at least 8 hours.
  • Serve cold as is or with your choice of toppings.

These white lids are fantastic for the jars!  Worth the $3.69! :-)   And these colored mason jars are so cute!

Enjoy!!!

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Preserving Lemons

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I'm not a perfectionist.   I get a lot done, but I cut corners to simplify things in the kitchen.    (Consequently, a lot of meals are just ok -- thankfully my hubby is so sweet and he likes and eats whatever I make...at least it's always a healthy meal! :-))

Lately, however, I have discovered the beauty of using real lemons!!   It is a BIT more work than just using bottled lemon juice, but it is a LOT more tasty!!

I have discovered a way to always have "fresh" lemons ready whenever I want them!    The secret,...freeze them!!   Freeze them whole or, if you won't always want the whole lemon, cut it in half, store in a zipper freezer bag and freeze.      

When I'm ready to use a lemon,  I either use it immediately or set it out on the counter for a bit to let it soften.    I grate the peel on my cheese grater and then squeeze out the juice.   -- I don't have a lemon zester, I just use a regular cheese grater, but I like the taste and texture of the strips of peel in some of my recipes.   

I have this "coarse grater" and the "large commercial" juicer (it's awesome!!!  I juice pomegranates with it!!! :0))

Be sure to use organic lemons!! 

Here are a couple of articles on freezing lemons and why you want to use the whole lemon!! http://www.naturalnews.com/040574_freezing_lemons_lemon_juice_vitamins.html

 http://www.whydontyoutrythis.com/2015/03/heres-why-you-should-always-freeze-your.html

 

P.S.   I've been using 1/2 a frozen lemon in My Morning Shake and it fabulous!!!!   I just throw the whole thing is -- it's easier to blend if you let it defrost a tad first! 

Try your lemons in this recipe for Lemon Raspberry Chai Pudding!  Mmmmm!

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Pumpkin Chocolate Chip Muffins

Mmmmmmmm!!! 

For many reason I am so grateful for my sweet Bible study group! 

One reason is because it's an excuse to make some yummy muffins!!   My kids think muffins are simply a good excuse for me to eat butter! (Somewhat true ;0)) 

The key to a healthy recipe is the quality of the ingredients you use!    

I use organic whole grain flour, soft white wheat and Kamut flour, minimally processed sugar: organic cane juice crystals, organic pumpkin (canned or fresh), organic chocolate chips, eggs,... .

Here's the recipe to one of my favorites!! 

Ingredients:

  • 4 eggs
  • 2 cups sugar
  •  
  • 1 can (15 ounces) solid-pack pumpkin puree
  • 1-1/2 cups coconut oil (OR 3/4 cups oil and 3/4 cups apple sauce -- this is my preference :))
  • 3 cups whole grain flour (I use soft white whole wheat flour and Kamut flour)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice (see Note for substitution)
  • 1 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips (or combination of semisweet and milk chocolate)

Directions:

  • Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
  • In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths of the way full.
  • Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.

Note:

 

*If you don't have Pumpkin Pie Spice, use:   1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice.

ENJOY!! XO :0)

 

Source: adapted from Taste of Home

 

 

Sweet Potato Noodles

Hi there! 

How many of y'all like potatoes?   I've never been much of a potato eater myself, but I DO dig sweet potatoes!!  They are one of my favorite things!!   My husband and kids think I like sweet potatoes just so I can slather them with butter and salt! :0)   They're right!  I'm a big fan of pastured butter (butter that comes from grass-eating cows).  Pastured butter is rich in Omega 3's!     Additionally, our bodies need salt.  Not the processed table salt variety that is high in sodium, but the unprocessed variety which is rich in magnesium and potassium as well as sodium!   The brand I recommend is Celtic Sea Salt (see below). 

Sweet potatoes are nutrient-dense -- meaning, they're low in calories, high in nutrients!!  They are loaded with fiber, potassium, magnesium, beta carotene, iron & vitamins C, D, B & A!!

So,...on to the sweet potato noodles (one of my favorite ways to eat them!)

Here's how

  • "Spiralize" 2 large sweet potatoes with the device seen below
  • With a bit of coconut oil, cook in a pan over medium heat until soft
  • Add butter and salt to taste  
  • Enjoy!! 
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Cucumber Salad - cool & refreshing

This is one of my favorite summer salads.  It's so easy  (that's a must for me!  I'm not a fancy cook ;0)) and quite refreshing! 

Ingredients

  • 2-3 cucumbers- peeled or not
  • ½ of a red or sweet onion
  • ½ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tsp honey or agave
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 2 Tbs chopped fresh dill or 1 Tbs dried dill

Directions: 

  • Coarsley chop cucumbers and onions
  • Place both in a medium sized bowl.
  • In a seperate bowl, mix the vinegar, olive oil, honey, salt, pepper, garlic and dill. Mix well.
  • Pour the mixture over the cucumbers and onions and stir until completely coated.
  • Store in the fridge for 2 hours

Enjoy!!! :0)

Quinoa & Cheese

Quinoa & Cheese is a healthy alternative to traditional mac & cheese (one of my favorites!)

Quinoa is high in protein and it is, in fact, a complete protein!!  woohoo!:-)  It is gluten-free, high in the B vitamins, magnesium, zinc, phosphorus, iron, folate, thiamin and riboflavin and is a moderate source of calcium.

Serves 8

Prep Time: 10 min,   Cook Time: 20 min

Ingredients:

  • 1-2 Tbs coconut oil
  • 2-3 Tbs butter
  • 1 cup chopped carrots
  • 1 cup chopped broccoli
  • 2 tsp minced garlic (optional)
  • 2 cups uncooked quinoa 
  • 4 cups chicken broth (or water, but broth is yummier! (yes, that's a word! ;0)) 
  • 2 cups shredded cheese
  • 1/4 - 1/2 cup milk
  • salt to taste

 

Instructions:

  1. In a medium pot melt coconut oil over medium heat.
  2. Add carrots, broccoli and garlic, and saute for 2-3 minutes.
  3. Add quinoa and chicken broth and bring to a boil.
  4. Cover pot and reduce heat to medium low, cooking for 10-15 min. until liquid is absorbed.
  5. Stir in butter, cheese and milk.
  6. Season with salt and pepper to taste.
  7. IF you have the Instant Pot, you can cook this in it on the "saute" setting. 

Enjoy! :)                                      

More recipes:    Black Bean & Corn-Topped Sweet Potatoes

&    Not-Tuna Salad       



Adapted from the Nourishing Herbalist







Coconut Blueberry Muffins

These are SO good and SO good for you, too!!

Preheat your over to 350 degrees. 

Ingredients:

  • 1 cup of coconut flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1/4 tsp of sea salt
  • 5 free-range eggs
  • 1/2 cup coconut butter (or oil)
  • 1 cup evaporated cane juice crystals (or other sweetener)
  • 1 tsp vanilla
  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1 cup blueberries (fresh or frozen)

  

Directions:

  1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes. 
  2.  Combine coconut flour, baking soda, baking powder, sea salt, vanilla, and coconut sugar and mix well.
  3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.
  4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.
  5. Pour this batter into paper muffin liners that you've placed in a muffin baking pan. Fill them completely.
  6. Bake the muffins at 350 degrees (F) for 35 - 40 minutes, or until they are golden brown on the outside and completely cooked on the inside.
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Oak Hill Homestead

Hormone Balance Tea

Hormone Balance Tea

The herbs in this blend are rich in minerals, high in phytoestrogens which can help keep hormones in balance;  nervine, helping to calm the nerves; alterative, bringing the body into balance and changing the way it responds to stress;  and stimulating to the pituitary gland to decrease or increase progesterone and estrogen as the body needs and, thus, balance the hormones!  :-)

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Hormone Balance Tea

Makes 1 quart  

Ingredients: 

  • 2 parts dried chaste tree berries 
  • 2 parts dried dandelion leaves 
  • 2 parts dried red clover blossoms 
  • 1 part dried nettle leaves 
  • 1 part dried holy basil (tulsi)  
  • 1 part Lemon balm

 

Directions:

  1. Slightly crush the chaste tree berries in a food processor or a mortar and pestle.  
  2. Combine the herbs and place them in a 1-quart glass jar or in a tea ball.
  3. Pour boiling water over them to fill the mug or jar.
  4. Steep for 12 to 15 minutes.
  5. Strain
  6. Drink 1 to 3 cups daily   
  7. Start drinking this tea several days before your PMS symptoms are expected and continuing through the first day or two of menstruation.***

 

Order tea blend here

OR

Order herbs here:

Mountain Rose Herbs. A herbs, health and harmony c

Or Here:


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Vanilla Frozen Yogurt

I must confess:  the reason I learned to make yogurt (last week's post) was simply so that I could make frozen yogurt!! ;0) 

I like my treats!  

Are any of you with me on this?!?!  

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I like my treats, but I do NOT like the price I pay for the "bad" treats.  I used to eat a lot of sweets (and breads) and I paid for it:  chronic yeast infections, sluggish elimination, hormone fluctuations, post-partum stuff,...  It's not worth it!  And if you're experiencing negative effects from your "treats," then you're really not TREATing yourself!!

A treat is something that is BOTH enjoyable and nourishing/beneficial to your body!  

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I like to look forward to enjoying a REAL treat later in the day. 

And this is one of my favorites!  

Real yogurt with live, active cultures promotes good gut health!  Cool, sweet and slightly tangy, it is a REAL treat!

Vanilla Frozen Yogurt

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Ingredients:

  • 1  2/3 cups of whole milk
  • 3/4 cup sugar (I use evaporated cane juice crystals -- minimal processing) 
  • 4 cups  Homemade vanilla yogurt (or store bought, high quality organic yogurt)
  • 1 Tbs vanilla extract  

Directions:

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  1. In a separate bowl, use a hand mixer or immersion blender, on low speed, mix milk and sugar until the sugar is dissolved.  
  2. Add yogurt and vanilla.   
  3. Turn the frozen yogurt/ice cream maker on.   
  4. Pour the mixture into the freezer bowl
  5. Let mix for about 25 minutes
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This makes for a soft frozen yogurt.  If you'd like it to be harder, scoop into an airtight container and store in the freezer for at least 2 hours.   

Makes about 7 cups

Enjoy!!!  😋😊

 

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I use this frozen yogurt/ice cream maker and immersion blender:

Black Bean, Corn Topped Sweet Potatoes

This meatless, veggie meal is nutrient dense, protein and fiber rich!!!  It's one of my new favorites!   I doubled the recipe so I had leftovers for a fabulous lunch twice this week! :)

Yields: 4 servings

Ingredients:

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  • 4 small sweet potatoes or yams, baked ( I steamed mine in my Instant Pot -- came out perfect!) 
  • 1 (15 oz) can black beans, rinsed and drained (Better yet, soak dry beans over night and either slow cook or pressure cook)
  • 1 cup corn
  • 3 green onions, thinly sliced (I used sweet onions -- I like onions, so any onion is good with me! :) -- except onion breathe! ;0)
  • 1/2 cup cilantro, chopped (or 1 drop of cilantro essential oil)***

 

For the Vinaigrette:

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  • 2 limes, zested and juiced (or 3 Tbs lemon juice and 2 drops of lime essential oil)***
  • 1 tablespoon oil
  • 2 teaspoons honey
  • 2 teaspoons adobo sauce (from a can of chipotles in adobo)*
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. In a bowl, add the black beans, corn, onions, and cilantro.  
  2. Stir to combine.
  3. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo*, salt and pepper.
  4. Pour over the black bean mixture and toss to combine.
  5. Slice open the baked sweet potatoes (I cubed my potato for easier eating) and stuff potatoes with the black bean and corn mixture. 
  6. Serve and enjoy! 
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*** Because I didn't plan ahead very well, I had no fresh cilantro or limes.    BUT I do have both Cilantro & Lime Essential Oils!!  :-).     So, I substituted with one drop of each oil.  It was fantastic!

**I cooked both the beans and sweet potatoes in my 2 Instant Pots (see below).    This way I didn't have to heat up the kitchen using the oven (and the microwave is bad news!  I try to avoid it!!).   I also failed to soak the beans overnight, so I soaked them all day and then pressure cooked them in the early evening.  

*In place of adobo sauce, I used smoked paprika to get a little of that smokey flavor.  Mmmmm!

 

 

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This recipe is adapted from [Karista’s Kitchen|http://karistaskitchen.com/2013/01/11/roasted-sweet-potato-and-black-bean-salad/]

Homemade Yogurt

Homemade yogurt is low in sugar and high in probiotics!  Live yogurt cultures/probiotics are fantastic for gut health!   And good gut health is essential to overall health!

Ingredients:

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  • 4 cups of milk
  • 3-4 Tbsp of yogurt from previous batch, store bought, plain, high quality yogurt or, if it's your first batch, use a starter culture (see below) and follow directions for activation
  • Raw honey or agave to taste

Optional:  

  • 3-4 Tbsps powdered goat's milk (or cow's milk) -- this makes the yogurt a bit thicker like Greek yogurt without the need to strain it.
  • a sprinkling of vanilla bean powder -- I order mine from Mt Rose Herbs; see link below
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Directions if using Instant Pot:

  1. Pour milk into Instant Pot and secure lid
  2. Press "yogurt" and then "adjust" so that the display says "boil."  When Instant Pot beeps, turn off and
  3. Let cool to 110 degrees or to the touch -- taking it out of the Instant Pot casing helps it to cool faster.  
  4. When cool, add reserved yogurt from previous batch
  5. Add powdered goat milk, if using, and gently mix well
  6. Secure lid and press "yogurt"
  7. Let it do it's thing for 5-8 hours, the longer it sits, the thicker and more tart it will become
  8. Reserve a cup for your next batch
  9. Using an immersion blender (see below), add vanilla beans and honey or agave to taste and blend until smooth
  10. Pour yogurt into several small jars for individual servings or into one larger container
  11. Put in the fridge for several hours to set

Will keep, refrigerated, for up to 2 weeks.

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Serve:  Plain, topped with granola, trail mix, fruit, jam,... OR make this into frozen yogurt (watch for next week's post :0)

Order items here:

Or Order Powdered milk here:  Vita Cost

Order Vanilla Bean Powder here:

Mountain Rose Herbs

Directions if not using Instant Pot:

    Attach a candy thermometer to a large pot and add milk.

    Place the pot over medium heat and heat 'til it reaches at least 180°F or boils.   

    Remove the milk from the heat and allow to cool to 110°F or to the touch.  

    When cool, add reserved or store bought yogurt or starter culture and powdered milk, if using.   

    Place in a covered glass dish or stainless steel pot and put in the oven with the light on and door closed for at least 5 hours or overnight.   

    Continue with step 8 above

    ENJOY!!! :0)

Fajita Chicken Dinner

This meal practically cooks itself!  I went to the beach for the day with a dear friend, for her birthday and came home to this dinner!! 

All it took, on my part, was a little fore thought and some morning prep work (and, ideally, one thing the night before;-))

In the warm weather, I hate to heat up my kitchen by using the oven and stove, so this meal is up there on my list!!

Fajita Chicken Meal

Beans

  • Soak black beans (or your favorite beans) overnight in the crock pot
  • Drain beans, then refill pot to just an inch above beans
  • Slow cook beans on low all-day, until tender
  • Add Celtic sea salt when done

***If you didn't plan this the night before and forgot to soak the beans, you can soak them in the morning and, in the evening, cook the beans, quickly, in a pressure cooker  -- my absolute favorite, the Instant Pot!!

 

Brown Rice

Pour water and rice into the pot of Instant Pot or rice cooker and set delay timer for the rice to be ready at the time you want dinner to be served.  

 

Fajita Chicken

In a Slow Cooker, place:

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• 3-4 Chicken breasts or 5-6 thighs (I use a little of both :))

Add: 

• 1 cup of salsa  

• 2-3 teaspoons each of: onion powder, garlic powder, cumin powder, salt, pepper, chili powder.

Cook:

  • On low for 7-8 hours (check after 5 hours, as temperature varies from pot to pot), until tender. Shred before serving. ***Note:   Slow cooking in the Instant Pot is actually pretty fast, 2-4 hours in mine -- So I set the Delay Timer to start slow cooking around 1 or 2 pm.  
  • When done, let cool slightly and serve over bed or lettuce as a salad, as tacos or over rice and beans.    
  • Serve with:  shredded cheese, onions, avocado, salsa, lettuce,...

Enjoy!!   Let me know how it goes! :0)

 

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Kombucha

 Bottle Konbusha and seal tightly.  Let it sit out for anoter 3-7 days to become carbonated. Then refrigerate.   -- during the heat of summer, I had a bottle explode once, so I always store mine in a closed cooler for protection. 

Bottle Konbusha and seal tightly.  Let it sit out for anoter 3-7 days to become carbonated. Then refrigerate.   -- during the heat of summer, I had a bottle explode once, so I always store mine in a closed cooler for protection. 

Hi!  I'm Renee, and I like soda (Dr. Pepper and Pepsi, especially). :-/    I like sweet and I really like carbonation!!    Anyone else?!   ;0)

Most sodas are laden with sugar, especially high fructose corn syrup, which is worse than sugar because it's been genetically modified (GMO) ,  OR they're made with carcinogenic artificial sweeteners.  Needless to say, we should AVOID SODA!!!    But what am I to drink when I eat popcorn (or Mexican food!  Right, Michelle?!) 

Alas!  I discovered something I could drink and enjoy in place of soda!!  And now that I make my own, it's inexpensive and I actually like it better than that syrupy sweet soda!!!    Yippee!  ;0)

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Meet my new favorite soda, Kombucha!! 

 Kombucha has been around for more than 2,000 years and was known in ancient China as the "Immortal Health Elixir."    

It has many health benefits:

  • Boosts immunity
  • Aids digestion
  • Detoxifies, helping to prevent and fight cancer, arthritis and other degenerative diseases
  • Reduces Anxiety & Depression  
  • Increases energy
  • Kills candida and increases good gut flora
  • Aids in weight loss

 For more info:  http://www.gaiaresearch.co.za/kombucha.html

Kombucha is a sweetened tea which is fermented (similar to the process of sour dough) with a Symbiotic Colony of Bacteria and Yeast, known as a SCOBY.  Depending on the temperature, the fermentation process takes 7-12 days, during which time, 80-90% of the sugar is "eaten" by the SCOBY.  The longer the ferment time, the less sugar remains.

It's really not hard to make!   It's just a matter of learning how and getting a system.  

You ready to try it?! :0) 

Here's how --  

You'll need:

  • 1 gallon glass jar
  • pot for brewing tea
  • tea
  • SCOBY (if you live local, contact me, I can share mine! :))
  • ginger juice (optional)
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Brew 1 gallon of tea: 

  • boil (a little less than) 1 gallon of water
  • turn off heat
  • add 4-6 tea bags -- I use 2 black tea bags and 2 Tbsps of jasmine loose green tea in a tea ball
  • steep for 4-5 minutes
  • add 1 cup of sugar -- I use evaporated cane juice crystals (less processed) 
  • Let cool

Next...

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  • pour cooled tea into your 1 gallon jar, leaving some space at the top
  • add your SCOBY and some reserved Kombucha from a previous batch (about 1/2 cup or so) -- if you live local and would like to get a SCOBY  and some tea from me, I'd love to share!  Please contact me; I have extra (they multiply!;-))
  • cover with a washcloth and a rubber band
  • store in a dark cupboard for 7-12 days.  During this time, the SCOBY eats the sugar and ferments the tea.    Kombucha is really a low sugar, low calorie treat!   

When it's time (after about a week or so), remove the SCOBY and about  1/4-1/2 cup of the tea (to use in your next batch)

Your Kombucha is ready to drink at this point, BUT if you want the carbonation, proceed with the next step.  

To carbonate: 

  • Pour Kombucha into bottles. (I like 16-32 oz bottles with plastic lids)    NOTE: be sure to leave at least 1 inch of space at the top
  • add 1-2 tsps of ginger juice (optional) (see above) 
  • seal tightly
  • store in enclose cupboard for 3-7 days  IMPORTANT NOTE: I had a bottle explode one summer when it was very hot -- expansion occurs as it carbonates, so it is a god idea to "burp" the bottles after 3 days, leave sufficient space at the top and store in an enclosed cupboard or cooler.  
  • Refrigerate to stop the fermenting process

ENJOY!!! :0) 

Any questions?  I hope I didn't leave anything out! :0)

 

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 SCOBY grows to cover the opening of the jar on top of the tea as a protective covering!

SCOBY grows to cover the opening of the jar on top of the tea as a protective covering!

 Remove SCOBY from jar, reserve a 1/2 cup of Kombucha and set aside for next batch.  

Remove SCOBY from jar, reserve a 1/2 cup of Kombucha and set aside for next batch.  

Mediterranean Veggie Rice Salad

Ingredients:

1 cup cooked brown rice (I like short grain brown rice for this recipe)

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1 cup chopped sweet bell peppers (red, orange, yellow) 

1 cup chopped cucumbers

1/4-1/2 cup chopped onions (I like sweet onions)

1 avocado, cubed

Feta cheese 

Olives (optional) 

Tomatoes, chopped OR cherry or Juliette tomatoes (optional)

Sweet balsamic vinegar and/or Italian or Greek dressing

 

Directions: 

I cook my brown rice in my Instant Pot (see right)-- it's quick, requires no monitoring, makes very little mess and makes perfect rice every time! 

Toss veggies and rice together in a large bowl OR serve "salad bar style" 

Top with avocado, feta cheese and balsamic or dressing of your choice.   

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Easy Peel Hard Boiled Eggs

I've never been a super fan of hard boiled eggs.  I love egg salad, but those stinking eggs are SO hard to peel!   

Sometimes the peel just slides off, and I feel victorious!  Other times, most of the time, I must admit, the shell peels off in bits and pieces and I'm missing chunks of the white (my favorite part!!) 

But, hooray!   I found a new way to "hard boil" eggs!!   It's not, technically, hard "boiling" because I'm actually steaming the eggs.  

You'll need: 

  • - a large pot
  • - a steamer basket  
  • - a dozen eggs (or however many you choose;)) 

Directions:  

  1. Place steamer basket in pot and fill pot with water just to level with the bottom of the steamer basket
  2. Place eggs in steamer basket
  3. Cover and steam for 20-22 minutes 

Note:  as my sons will attest to, I'm not very good about remembering stuff on the stove!   I know this is horrible and could be dangerous (if I were left at home alone! Hahaha 😜)-- I walk away and get involved in something else and forget there's something on the stove! 

SO,...I found the best solution!  The Instant Pot!!  It is my favorite appliance!  I like it so much that I now have two of them!   It steams, slow cooks (kinda fast slow cooking), pressure cooks, sautes, makes yogurt (I haven't tried this yet) and is a fantastic rice cooker!

I use this to steam my eggs (my favorite appliance!!): 

Apple Cider Vinegar Drink

Tangy and sweet, chock full of nutrients, antibacterial and anti fungal properties and so much more!!    

See benefits of ACV

In a glass, mix: 

  • 2 Tbs raw unfiltered apple cider vinegar
  • 2 Tbs raw honey syrup
  • 1/4 - 1 cup water

Enjoy morning and evening! 

Honey Syrup: 

1 cup warm water (not hot) 

1 cup raw honey

Blend the warm water and honey until assimilated, bottle and store in the fridge.