Recipes Kids Will Love In Honor Of #NationalGarlicDay

Written by lyricsmama on April 19, 2013 – 8:18 AM -

Today, Friday, April 19th is National Garlic Day!

If you’re like me, you’re always searching for fun, yummy recipes to cook with the family, it can be hard to get the kids to try new foods – but sometimes just using the right ingredients can REALLY make a meal much healthier (and more delicious)!

National Garlic Day marks a day devoted to an ingredient that really packs a punch of flavor, helps the kids keep the vampires away and is scientifically proven to be a heart-healthy superfood. Just one clove can keep the family heart-healthy.

Below, you’ll find some tasty, delicious and completely kid-and-heart-friendly recipes from Chef Anthony Stewart at the Pritikin Longevity Center that include a little of this flavorful “super ingredient” to make dishes amazing! Using favorite staples like chicken, hummus and pasta, adding some garlic (with some healthy guidelines from Chef A and Pritikin) these dishes pack a lot of flavor that everyone in the family will love.

Creamed Spinach Hummus Dip

Creamed Spinach Hummus Dip

A rich and creamy variation of a classic hummus dip, this dish combines the spinach the kids “hate” to eat and adds a mix of delicious spices to serve up a fun treat! Snack on this with veggies or whole wheat pita chips or serve with dinner.


· 15 oz. garbanzo beans, cooked and drained
· ¼ cup lemon juice (adjust according to taste)
· 1 tablespoon fresh garlic, minced
· 1/8 cup fresh parsley, chopped
· ½ cup fresh dill, chopped
· 1 cup Creamed Spinach
· 1 dash Tabasco
· 1/8 teaspoon white pepper
· ½ cup chopped celery


· Puree all ingredients in food processor.
· If mixture is too thick, add 1 tablespoon water.
· Serve with raw vegetables or whole wheat pita chips.

Pasta Primavera in Roasted Garlic & Caramelized Onion Sauce

Pasta Primavera in Roasted Garlic & Caramelized Onion Sauce

Who doesn’t love pasta? Using spring’s freshest ingredients, try this recipe to add a punch of flavor to a regular dish of pasta during a family dinner night or when cooking for friends.


· 1 cup carrots, julienned (cut into long thin strips)
· 1 cup zucchini, julienned
· 1 cup yellow squash, julienned
· 1 cup sliced domestic mushrooms
· 1 red onion, julienned
· ¼ cup chopped fresh garlic
· 1 cup sliced asparagus
· 1 cup arugula leaves, chiffonade (stack leaves and roll tightly, then cut across with a sharp knife to produce fine ribbons)
· 1/8 cup basil leaves, chiffonaide
· 1/8 cup Italian parsley, chopped
· 2 cups Roasted Garlic & Caramelized Onion Sauce
· Salt-free Italian seasoning, to taste
· Black pepper to taste
· 2 pounds cooked whole-wheat pasta


· In large hot nonstick skillet, sauté carrots, zucchini, squash, mushrooms, and onions till slightly browned, about 2 minutes. Add garlic. Sauté 30 seconds.
· Add asparagus. Continue sautéing till asparagus is tender. (Time depends on thickness of asparagus.)
· Add arugula, basil, parsley, roasted garlic/onion sauce, salt-free Italian seasoning, and black pepper. Heat.
· When heated, add just-cooked pasta. Toss and serve.

Roasted Garlic & Caramelized Onion Sauce


· 2 large yellow onions, sliced
· 2 cups whole peeled garlic cloves, roasted*
· 1 tablespoon thyme, leaves picked and chopped
· 1 tablespoon rosemary, leaves picked and chopped
· ¼ cup white wine
· 2 lemons, juiced
· 1 chipotle pepper (left whole)
· 1 pint low-sodium vegetable stock


· Place garlic cloves on a nonstick sheet in the oven and bake at 350 degrees for 12 to 15 minutes on one side, then 5 minutes on the other, till brown.
· Heat a large nonstick skillet to smoking hot. Add onions, and lower heat to medium.
· Cook onions until brown and sweet. Add roasted garlic, thyme, and rosemary.
· Cook over low heat for 4 minutes. Add wine and lemon juice.
· Continue cooking till mixture is reduced about two-thirds.
· Add chipotle pepper and stock. Bring to a boil, lower heat, and simmer for 20 minutes.
· Remove chipotle pepper. Puree.

Blackened Chicken

blackened chicken

A favorite at the Pritikin Longevity Center with both parents AND kids, this extra-crunchy-extra-flavorful chicken can be great on the grill or in the oven and served with veggies or other tasty sides!


· 1 pound boneless, skinless chicken breast
· ¼ teaspoon cayenne
· ¼ teaspoon granulated onion
· ¼ teaspoon granulated garlic
· ¼ teaspoon chili powder
· ¼ teaspoon cumin, ground
· ¼ teaspoon coriander, ground
· ¼ teaspoon black peppercorns, ground
· 1 tablespoon paprika
· ½ teaspoon thyme


· Coat chicken in spice.
· In a hot skillet brown chicken with no oil or water.
· When edges brown, flip and cover cook until cooked though.
· Time depends on the thickness of the chicken.

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Recipe – No Bake Energy Bites

Written by lyricsmama on February 10, 2013 – 9:31 AM -


I’ve decided to finally take control of what goes into my body.  I’m not going to say I’m dieting, because diets fail.  What I’ve decided to do was to finally take a stand on what’s going in my (and my families) bodies.  What does that mean?

Eating healthier!  Eating cleaner!  I’m not saying we never go out to eat anymore, because we do, but it’s fewer and far between, I’m not going ALL ORGANIC, I just can’t afford to do that with a family of 4, but when I can, I do.  I’m cooking more at home, cooking a little more naturally, and making healthier decisions when I do cook.

I’ve also decided to use a resource I have, my fabulous Zumba Instructor MiZFitness-Liz Davis.  Liz just had a baby and her motivation throughout her pregnancy and after has inspired me beyond belief.  She’s also a fitness coach, which I’m taking advantage of very soon to help me reach my goals.

A few weeks ago she posted a recipe that sounded really good so I decided to try it out, not only do I like it but so does my youngest daughter and my hubby, so yummy!!!

No-Bake Energy Bites
(makes 18-20 bites)

1 cup rolled oats
1/2 cup natural peanut butter
1/3 cup raw honey
1 cup shredded unsweetened organic coconut
1/2 cup ground flaxseeds
1/2 cup mini semi-sweet chocolate chips
1 tsp vanilla

Take all of your ingredients and mix them all up into a bowl until everything is thoroughly mixed. energy2Put into the refrigerator for about a half hour.

Once your ingredients have been chilled, roll them into balls, and ENJOY!

The Energy Bites can be placed into an air tight container and into the fridge for about a week.

There are various things you can put into your energy bites, don’t want to go organic don’t, don’t want to use peanut butter you can use any other kind of ‘butter’ that you’d like.

Next time I’m going to try to make them with agave nectar, you can also use that or any other kind of honey or syrup you’d like. I’m also going to maybe add some protein powder and goji berries to them, play around, you can add/omit things and make them your own!

Smashed Peas and Carrots where the recipe originated from, has a ton of other ideas you can use to substitute things in this recipe.

Visit my friend Liz on her Facebook page MizFitness-Liz Davis, Twitter @ZFitWithLiz, and on her blog, she has some amazing recipes and tips daily!

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Watermelon and Feta Salad Recipe

Written by lyricsmama on August 10, 2012 – 11:36 AM -

One of my favorite summer salads, and it’s super easy as well!  Great for summer BBQ’s or dinner parties!

Feta Cheese
Red Onion
Fresh mint
Lime juice
Seasoned rice wine vinegar
Salt and pepper

Cut watermelon into bite size cubes.  Cut red onion into small pieces mix with watermelon. Crumble feta, mint and cilantro on top of watermelon. Mix equal parts lime juice and vinegar, add agave, salt and pepper to taste.  Pour dressing over top of salad and serve!

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Healthy Slow Cooker Recipes…

Written by lyricsmama on October 21, 2010 – 9:44 AM -

This post is probably mostly for myself…. A sort of bookmark…

You see trying to lose weight isn’t easy, especially with the winter months on the way, the yummy comfort food, and trying to eat healthy isn’t always easy. Especially when you have young kids… So finding recipes I can make that the entire family would like that’s quick and easy is a top priority… Being able to cook in my slow cooker is a huge advantage, yet I can’t find many healthy recipes for it that everyone would like. Hey, finding healthy recipes probably taste better and are more filling than generic Phentermine

So here’s a few recipes I found that I’m going to try out for my family…

Pulled BBQ Chicken (184 calories per serving!)

1/2 tsp. salt
2 tbsp. honey
1 tbsp. ancho chile pepper
1 tbsp. tomato paste
2 tsp. ground mustard
3 tbsp. cider vinegar
1 8-ounce can low salt tomato salt
1 tbsp. smoked paprika
1 garlic clove, minced
1 onion, chopped finely
2 lbs. boneless skinless chicken thighs
1 tbsp. Worcestershire sauce
2 tbsp. honey
4 oz. chopped green chiles

Directions: Combine tomato sauce, vinegar, honey, chiles, paprika, ancho, tomato paste, mustard, salt, and Worcestershire in slow cooker and stir until smooth. Add in chicken, garlic, and onion and stir until mixed. Cook until chicken is falling off the bone, about 5 hours on low heat. Allow chicken to cool for 20 minutes on cutting board, and run fork against the grain of the chicken to shred. Return to slow cooker with sauce until combined, then serve! This recipe makes 8 servings.

Tip: Grab whole wheat sandwich wraps, tortillas, or rice and pack up some of this BBQ chicken so you don’t get your fast food fix when you’re at your hungriest!

Slow Cooker Chili (273 calories per cup!)

1 lb. lean ground beef
3/4 cup onion, diced
3/4 cup celery, diced
1/2 cup green pepper, chopped
2 garlic cloves, minced or grated
2 10-oz. cans of tomato sauce
2 cans kidney beans, drained
1 can cannellini beans, drained
1/2 tbsp. chili powder
1/2 tbsp. parsley, chopped
salt & pepper as needed
1 basil leaf, chopped
1 tsp. oregano
1 tsp. hot sauce

Directions: Brown the ground beef on medium heat on the stove top and drain grease. Place beef, along with celery, green pepper, onion, tomato sauce, garlic, and beans to the slow cooker. Add in chili powder, salt, basil, oregano, parsley, black pepper, onion, and hot sauce. Cook on low heat for 8 hours.

Top with cheddar, sour cream, or scallions if desired. Change it up for lunch and serve on a bed of salad or low-salt tortilla chips. Who says eating healthy has to be a pain?

Apple Confit Delight (98 calories per serving!)

Using a slow cooker to prepare your meals doesn’t mean you’re doomed to a life of soups, stews, and beans. With a little bit of creativity and time you can create this magically delicious that’s perfect for entertaining a large crowd or as a way to reward yourself for a week of eating right!

3 lbs. Granny Smith or Golden Delicious apples
1/4 cup light brown sugar
1/2 tsp. ground cinnamon
1 tsp. real vanilla extract

Directions: Peel apples and slice approximately 1/4 inch thick. Place apples in slow cooker (4 qt. or bigger) and sprinkle in cinnamon and sugar. Stir until apples are coated with sugar-cinnamon mixture. Cover slow cooker and cook apples until they are tender and practically transparent, about 4 to 4.5 hours on low heat. If you’re doing weekend entertaining and want to use this dish, cook on high temperature for about 2 to 2.5 hours. Stir vanilla until mixed and transfer to a bowl to chill. This slow cooker recipe makes 8 servings of about 1/2 cup each.

Tip: Serve with a scoop vanilla ice cream for a perfect end to a tasty slow cooked meal.

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