Happy Earth Day!

Wasteless Meal

In honor of Earth Day let’s make a goal to create a meal that does not create waste. Consider sending your child to school with a lunch bag, reusable snack bag, cloth napkin, and stainless utensils.  Do the same for yourself.  Bring your own coffee mug and pack a snack in a cloth bag.  See if you can avoid using a plastic, one time use water bottle for one day.  Observe where you can make a change and try it today!  The Earth and our future generations thank you.

Olive Artichoke Tapenade

INGREDIENTS:

• 1/2 cup green olives
• 1/2 cup kalamata olives
• 1/2 cup artichoke hearts
• 2 Tbsps. olive oil
• 2 cloves of garlic
• 1 teaspoon lemon juice
• black pepper

DIRECTIONS:

1. Place all ingredients in a food processor.
2. Pulse a few seconds at a time until a coarse tapenade is achieved.
3. Enjoy with vegetables, pita chips, or slices of whole grain baguette.

** Helpful tip: Use frozen artichokes that are thawed to avoid extra oil and salt.

Weekly Tip and Recipe-4/15/2013

Paraben, Sulfate, and Phthalate  Free

The problem with the thousands of chemicals that exist in our food and products is that very few are ever tested by the FDA.   They are considered safe until proven otherwise. Many of your personal care products contain these dangerous chemicals. Parabens have a chemical structure similar to estrogen. While not definitively proven, parabens have been found in 99% of all cancerous breast tissue. Sulfates form nitrates, which when present in high levels can be carcinogenic and enter the bloodstream. Phthalates are plasticizers used to make plastic elastic. They are often found in fragrances.  Like parabens, they are estrogen disruptors and are linked with infertility and reproductive issues in boys.  Start looking at your shampoos, soaps, and lotions. Many companies are starting to label their products as sulfate/paraben free. EWG has a ton of research devoted to this topic.  They also have a great database where you can check your cosmetics for potentially harmful ingredients.  http://www.ewg.org/skindeep/

Peanut Butter Chocolate Chip Coconut Balls

INGREDIENTS:

• 1 cup rolled oats
• 1/2 cup cashews
• 3/4 cup of shredded or flake coconut
• 3 Tbsp. honey or maple syrup
• 4 Tbsp. natural peanut butter (room temperature)
• 1 tsp. vanilla
• 1/4 cup of mini chocolate chips

DIRECTIONS:

1. Place oats, cashews, and coconut in food processor and blend until coarse.
2. Add honey, peanut butter, and vanilla. Mix together until it starts to stick.
3. Add 1-2 tablespoons of water if mixture is too dry.
4. Add chocolate chips and mix by hand.
5. Scoop by teaspoon and form into a balls.
6. Freeze and enjoy!

** Helpful tip: Add just enough water so that you can form a ball with your hands. Too much water and they will be sticky.

Weekly Tip and Recipe 4/8/2013

Go Rechargeable

Rechargeable batteries use 30 times less energy.  Replacing alkaline batteries with rechargeable prevents fewer batteries from ending up in a landfill and contaminating the earth with lead and mercury. While it can be costly at first to make the switch, rechargeables last longer and in the long term can save you $80 a year!  In our family we always buy a pack of rechargeable batteries when we go to Target. When the time comes we switch out the old alkaline ones (which we recycle) with our rechargeable ones.  Place rechargeable batteries on your grocery/shopping list and see if you too can make a commitment this week to recharge!

Lemonade Pops

INGREDIENTS:

• 1/4 cup of fresh lemon juice
• 1/4 cup of orange juice
• 1 cup of water
• 3 Tbsp. of sugar (or sweetener of your choice)
• a splash of vanilla

DIRECTIONS:

1. Add sugar to the water and stir until dissolved.
2. Add lemon juice, orange juice and vanilla. Stir.
3. Place in a popsicle mold and freeze.

** Helpful tip: If you do not have a popsicle mold place mixture in ice cube trays.  After pops have partially froze place popsicle sticks (or even toothpicks) in the center and continue to freeze until set.

Weekly tip and recipe 3/25/13

Back to Basics

Every year we throw away enough paper plates and plastic utensils to circle the earth 300 times!  This week when packing lunches or picking up take-out decline the plastic forks, spoons, and knives.  Get in the habit of bringing your stainless steel to the office or in the kids’ lunches.  Remember when these conveniences did not exist?  Let’s act as if they did not.

Veggie Chips

INGREDIENTS:

• 1 potato
• 1 sweet potato
• 1 beet (peeled) *
• 1 teaspoon of sea salt
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• ground black pepper
• 1-2 Tbs. olive oil

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Thinly slice the vegetables using a mandolin.
3. Pat dry the vegetables.
4. Mix the herbs together.
5. Place vegetables close together on a baking sheet lined with parchment paper.
6. Use a pastry brush to lightly oil vegetables.
7. Sprinkle herbs over vegetables.
8. Bake for 10 minutes and turn over and bake an additional 10 minutes.
9. If vegetables are not brown continue to bake for 1 minute at a time until crispy.

** Helpful tip: To re-crisp chips the next day place in heated oven for 2-5 minutes and they will regain their crispiness!

* You can follow the same procedure for Kale chips, but bake only about 10 minutes and do not turn over.

Weekly Tip and Recipe-3/4/13

B.Y.O.B.

3/4/2013

Get in the habit of bringing your own coffee mug and water bottles wherever you go.  Make it a goal this week to not buy any plastic water bottles or beverages in paper/Styrofoam cups.  See if you can remember to bring these reusable items each day. When learning a new habit I often place a post it note on my front door so I have a visual reminder.

Banana Chocolate Chip Muffins

INGREDIENTS:

• 1/3 cup organic canola oil
• 1/2 cup honey
• 1 teaspoon vanilla
• 2 eggs
• 2 bananas
• 1 cup of whole wheat flour (I like the pastry flour)
• ¾ cup of almond meal (If you don’t have almond meal use 1 ¾ cup of whole wheat flour)
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 hot water
• 1/2 cup mini chocolate chips (Enjoy Life has soy/dairy free ones)

DIRECTIONS:

1. Preheat oven to 325 degrees.
2. In a large bowl stir together oil and honey. Add eggs and mix well.
3. Stir in flour and salt.
4. Add baking soda to hot water, stir to mix, and then add to batter. Stir until just incorporated.
5. Add chocolate chips.
6. Using an ice cream scooper, place mixture into a muffin tin.
7. Bake for 20-22 minutes.

** Helpful tip: If you prefer banana bread place the mixture into a loaf pan and bake for 55-60 minutes, or until center is clean when inserting a toothpick.

Weekly Tip and Recipe

Begin the Shift to CFLs

2/25/21013

Compact fluorescent light bulbs (CFLs) last 10 times longer, use two-thirds less energy, and give off 70% less heat. This is an easy switch we can all do to help global warming.  Even if you don’t replace all your light bulbs at once make it a goal this week to purchase one package of CFLs. As your current incandescent light bulbs burn out replace them with your new ones.

INGREDIENTS:

Dark Chocolate Cookies

My new favorite cookies from Dr Axe.  Check out his website for other great recipes. http://www.draxe.com

INGREDIENTS:

• 1 cup raw almond butter
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1 egg
• 1 Tbsp. vanilla
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 cup dark chocolate, broken into pieces (at least 70% cocoa)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Place all ingredients in a food processor and process until smooth.
3. Chill dough for 20 minutes.
4. Roll 2 Tbsp of dough into balls and place on parchment paper lined baking sheet.
5. Bake for 10 minutes.

** Helpful tip: Roll dough into balls and store in the refrigerator or freezer and take out a few when you’re in the mood for something sweet. It’s a great way to avoid devouring the whole batch and enjoy them when they’re freshly baked out of the oven. 

 

Weekly Tip and Recipe

Forgo Paper Receipts

2/18/2013

9.6 million trees are cut down each year to produce paper receipts.  These receipts also contain BPA, an endocrine-disrupting chemical.   Studies show that BPA easily penetrates the skin so that it cannot be easily washed off. One study found that the total mass of BPA on a receipt is 250 to 1,000 times greater than the amount of BPA typically found in a can of food or a can of baby formula.  In our digital era it is easy to forgo receipts. Many stores now e-mail receipts upon request.  Besides being Eco-friendly you never have to worry about searching for a receipt.

Dairy Free Potato Leek Soup

 

INGREDIENTS:
2 leeks

1 clove of garlic, chopped
2 teaspoons of rosemary
4 cups vegetable broth
3 russet potatoes, cut into 1/2 inch chunks

1 teaspoon of salt

1/8 teaspoon of white pepper

DIRECTIONS:

1. Heat 3 tablespoons of water in a pot over medium high heat.
2. Add leeks and sauté until soft. Continue to add water as needed. Add garlic and sauté for one more minute.
3. Add broth and bring to a boil.
4. Add the potatoes and 1/2 teaspoon of salt. Reduce to a simmer, cover and cook about 30 minutes, until the potatoes are tender.
5. Using an immersion blender or a blender process until smooth. If you want chunks blend only part.
6. Add the remaining salt and pepper.

** Helpful tip: Wet sautéing is a great way to avoid using oil. I find that there is no noticeable difference when sautéing for a soup, chili, or casserole.  You will still achieve the same results without the fat.

Weekly Tip and recipe

2/11/2013

Meatless Monday

One and half acres of rainforest are lost EVERY SECOND.  The majority of rainforests are cut down not for wood or paper products, but for farms and ranches. These animals produce more toxic emissions than cars. If each of us had one less meat meal a week it would be the equivalent of taking 500,000 cars off the road!  Making that one simple change can have a huge impact on the emissions and pollution in our environment. See this week’s recipe for a quick and delicious pasta sauce that is hearty and satisfying.

 

Easy Authentic Italian Tomato Sauce

INGREDIENTS: 1 pound tomatoes, fresh or canned 1 onion, chopped 1 carrot, chopped or shredded 1 clove of garlic, chopped 2 Tbsp. olive oil Several sprigs of fresh basil Salt and pepper to taste Pasta of your choice

DIRECTIONS:

1. Heat olive oil in a saucepan. Cook onion, carrot, and garlic until translucent.
2. Add the tomatoes and basil. Simmer for 30 minutes.
3. Puree sauce in a food processor.
4. Return sauce to pan and season with salt and pepper. Simmer for 5-10 minutes.
5. Toss with pasta of your choice.

** Helpful tip: If sauce is bitter add a little honey after pureeing.  If you are short on time toss with pasta immediately after pureeing in the food processor.

Weekly Tip and Recipe

2/4/2013

The paper towel challenge

I love paper towels!  They are convenient and a mother’s best friend.  However, I am astounded by the amount of rolls we go through each week…napkins, cleaning spills, wrapping food….we use them for everything.  I recently discovered reusable paper towels and fell in love. Skoy has some awesome ones that are absorbent and act like a shammy. Esty also has some fun ones that are attached to a roll like paper towels come. Cloth napkins are also a great alternative.  Take the challenge this week and see if you can go without using any paper towels

Quinoa Salad

INGREDIENTS: 1 cup of quinoa 1 red pepper 1 yellow pepper 1 avocado 1 tomato 1 can black beans Cilantro-one handful to taste Spinach Lime dressing (see roasted vegetable burritos)

DIRECTIONS:

1. Cook quinoa according the directions.
2. Cut the vegetables into small bite size pieces.
3. After cooking the quinoa place in a bowl and toss with peppers, avocado, tomato, black beans and cilantro.
4. Place spinach on a plate and toss with lime dressing (see previous post for recipe).
5. Top with the quinoa mixture.

** Helpful tip: Cooking quinoa in vegetable broth is a great way to add flavor.

 

Weekly Tips

1/28/2013

Creativity with Glass Jars

While glass is not biodegradable it is recyclable and more importantly reusable.  I love glass because it is easy to clean, sturdy, and free of chemicals.  This week begin saving your glass jars and find other uses for them.  Store leftover food and freeze directly in the jar. Just be sure to leave a little space at the top.  Use jars to store nuts, grains, cereal, anything in a box.  Not only can you easily see the contents, it takes up less room.   Small jars make great storage for craft items and nick knacks like paper clips and thumbtacks.  I would love to hear how you reuse your glass jars so please leave your comments and suggestions!

Tip: I use a vis-a-vis pen or even a sharpie to mark the contents of my jars. They will easily wash off with a little soap and water.