Baked Acorn Squash with Pistachios, Pears and Fresh Herbs – Recipe

Written by lyricsmama on February 15, 2017 – 11:57 AM -

Reaffirm your healthy eating, with the New Year well under way, many of us have abandoned our healthy eating resolutions for the year. With this simple recipe, it will be easy to reaffirm your wellness goals for 2017. Packed with pistachios, this comfort food will fill you up without weighing you down. Not only is this a great dinner idea, it’s also a healthy lunch option for the next day!

Baked Acorn Squash with Pistachios, Pears and Fresh Herbs
Serves 4-6

Ingredients:
2 acorn squash
2 teaspoons neutral tasting oil
1/4 teaspoon sea salt
1/4 teaspoon finely ground black pepper

Filling Ingredients:
2/3 cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
1 fresh red D’Anjou pear
2 teaspoons extra virgin olive oil
2 teaspoons maple syrup
2 teaspoons red wine vinegar
2 sprigs fresh rosemary, finely chopped
8-10 leaves fresh mint, finely chopped
3-4 sprigs fresh thyme, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon finely ground black pepper

Directions:
Pre-heat oven to 400°.

Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.

To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.

Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.

Place under broiler for about 3 minutes, until golden. Serve warm.

About Spork Foods
L.A.-based sisters and celebrity chefs, Heather Bell and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell, Dax Shepard, Kristin Bauer van Straten, and Alicia Silverstone.

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Lemon Detox Smoothie – New Year, new you!

Written by lyricsmama on January 5, 2017 – 3:40 PM -

Now that the holidays are behind us, it’s time to get back to that healthy you – and lemons are here to help. This wonderful smoothie is a quick, tasty and healthy way to start your day, end a workout, or just as a midday snack.

 

Ingredients:
1 small cucumber
1 cup spinach
1 tbsp lemon juice
1 apple
1 serving plant-based protein powder
1 cup water (or non-dairy milk)
1 cup ice

Directions:
Add all ingredients into a high-speed blender. Blend together and enjoy.

 

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Recipe: Vegetarian Protein Pancakes

Written by lyricsmama on September 18, 2016 – 12:27 PM -

Vegetarian Protein Pancakes

Serves 1

Ingredients
• 1 cup Arrowhead Mills Gluten Free Pancake Mix
• 1 scoop Garden of Life Raw Protein Vanilla
• ¾ cup scoop unsweetened almond milk or rice milk
• 1 tbsp honey
• 2 tbsp cinnamon
• 1 egg, beaten
• 1 tbsp Garden of Life Golden Flaxseed
• ½ cup blueberries

Directions
Mix together all ingredients except blueberries. Fold blueberries into batter and heat in a skillet. Place 1/2 tablespoon of coconut oil into skillet and pour about 1/4 cup of batter for each pancake. Cook each pancake about 2-3 minutes on each side. Serve with honey or maple syrup and enjoy!

Nutritional info
102 calories | 2g Fat | 12g carbs | 9g protein | 5g fiber

Courtesy of Gwen Eager, Garden of Life Product Specialist and certified RAW, Vegan Chef
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Back to School Lunchtime Ideas For The Kids

Written by lyricsmama on September 5, 2016 – 3:19 PM -

Summer is officially over, and it’s back to school for just about everyone now. Why pack boring old lunches for the kiddos? Get creative, have some fun, and keep it healthy with these fun ideas and recipes below…

PLAY WITH COOKIE CUTTERS

Cookie and fondant cutters are like the Swiss Army knife of lunch packing. They’re quick, easy to handle, and endlessly versatile. Use them to instantly upgrade fruits and veggies, or to add panache to an otherwise boring sandwich. With so many cute ones out there, it’s easy to go overboard, but with a little imagination, one cutter can produce multiple shapes without taking up much space in your kitchen. Three great ones to start with are a heart, a flower, and a snail cutter. Look what we could make with just a few of these basics!

Owl Sandwich

FLOWER-SHAPED CUTTER – Make the classic shape into these cheesy owl eyes, or slice each cutout in half and layer over Nutella to make clouds. Cut the “petals” like a pie to make raindrops.

snail cutter

SNAIL CUTTER – A snail makes a great cheese sandwich, or flip it the other way for a honeydew whale. Even cooler: Cut out the middle to create a cheese letter A.

heart shaped cutter

HEART-SHAPED CUTTER – This shape takes flight as wings for a dragonfly or birdie.

CONJURE A CHARACTER
If the idea of re-creating a movie or TV character is daunting, take a minimalist approach and make something symbolic that’s still recognizable. Here we used Mini Babybel cheese and grape fruit leather to make a Pokémon ball; a zigzagged slice of cheese on pumpernickel creates Charlie Brown’s shirt; and zucchini glasses with a red bell pepper lightning bolt reminds kids of Harry Potter.

Harry PotterSausage and sautéed zucchini show their whimsical side thanks to fun food picks. $3 for 8; bentology.net

STICK IT ON A SKEWER
Skewers are all the rage on Pinterest, but they can get cumbersome and pokey for pint-size palates. Use smaller, more kid-friendly alternatives, such as reusable food picks, or ice-pop or lollipop sticks, and pair them with some unexpected lunchtime fare!

SkewerStack tortellini on a bamboo pick, snip the tip, and send a side of marinara.

Skewer2Breakfast for lunch is always a yes! Add waffles and strawberries to a Popsicle stick.

BAKE IN A MOLD
It’s easy to craft butterflies, stars, flowers, and more from food—with the help of silicone bakeware. Buy a few different styles, and then whip up a bunch of freezer-friendly muffins, frittatas, and granola bites to have on hand when inspiration (or time!) is low. Here, three recipes to try.

mold

1. EASY FRITTATAS

Preheat oven to 350°F. Whisk together 6 eggs, ¼ cup milk, ¼ cup shredded cheddar cheese, ¼ cup chopped veggies, and salt and pepper. Pour into muffin cups, filling about ¾ full. Bake 18 to 20 minutes.

2. PUMPKIN-SPICE MUFFINS
Preheat oven to 350°F. Grease baking molds with coconut oil. In a large bowl, whisk together 2 cups flour, 1 heaping Tbs. pumpkin pie spice, 1 tsp. baking soda, 1 tsp. baking powder, and ½ tsp. salt. In a separate bowl, mix together 1 can pumpkin puree, ½ cup honey, a 5.3-oz. container plain Greek yogurt, 2 large eggs, and 6 Tbs. melted coconut oil. Pour wet ingredients into the flour mixture; stir to combine. Transfer batter to molds. Bake 15 to 20 minutes, depending on the size; check using a toothpick.

3. NO-BAKE GRANOLA BITES
Melt ¼ cup coconut oil, ¼ cup raw honey, and ¼ tsp. salt in a saucepan over medium heat. When it bubbles and foams, turn heat to low. Add 1½ cups rolled oats, 1 cup chopped nuts, ¼ cup ground flaxseed, and cook on low for 2 minutes, stirring to coat. Pour granola into the mold; press in firmly. Cool at room temperature for an hour; remove and add toppings if desired. (We dipped them in melted dark chocolate and yogurt chips and then added coconut flakes and freeze-dried fruit pieces.) Store in an airtight container.

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The Big Island Steak Bowl

Written by lyricsmama on June 22, 2016 – 10:44 AM -

The Big Island Steak Bowl

The Big Island Steak Bowl
Recipe via Terra’s Kitchen

 

2 Servings; 560 Calories
Active Time: 30 mins; Total Time: 30 mins
Excellent Source of: Protein, Vitamin C and Iron
Good Source of: Fiber

Ingredients / Equipment

1 Lime
10 oz Skirt Steak
20 oz Pineapple Spears
2.25 oz Sliced Scallion
5 oz Brown Rice
1 teaspoon Soy Sauce
.3 oz Sesame Oil
.2 oz Brown Sugar
¼ teaspoon Crushed Red Pepper
2 teaspoons Olive Oil
Sea Salt

Directions

– Preheat oven to broil. Line a baking sheet with foil and set aside. Zest half the lime. Cut lime in half.
Cook Rice
– In a small saucepan over high heat, bring 1 and ¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes.
– Turn off heat and let sit, covered for 5 minutes. Fluff with a fork and gently stir in sesame oil, zest, juice from half a lime, all except 1 tablespoon of the scallions. Cover and set aside.

Broil Pineapple – While cooking rice, place pineapple in a single layer on a foil lined baking sheet and brush tops with 1 teaspoon oil. Lightly sprinkle with salt. Broil until charred in places (about 15 minutes).

Seasoning Pineapple – Remove pineapple from oven and sprinkle with the remaining brown sugar and as much of the red pepper flake as you can handle. Set aside.

Cook Steak – Rub a grill pan with 1 teaspoon of olive oil and place over high heat.
In a small bowl, combine half of the soy sauce, half of the brown sugar and ½ teaspoon salt and ¼ teaspoon pepper. Rub mixture over steak.
– When grill starts to smoke, add steaks and cook to medium rare, turning once (3-4 minutes per side).
– Remove to a plate and allow to rest for 5 minutes. Thinly slice against the grain.

*To Serve: Divide rice and pineapple between two bowls. Top with sliced steak. Squeeze lime juice over and garnish with remaining scallion and crushed red pepper (optional).

Recipe courtesy of Terra’s Kitchen.
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