Presto Basil Pesto!

Basil pesto is a wonderful source of greens and easily makes many dishes delicious! Some of my favorites are pasta (of corse!) and fresh fish.  This recipe freezes very well and thaws in just a few minutes!

Presto Basil Pesto Recipe:

1/3 cup olive oil
1/4 grated parmesan cheese
3/4 cup parsley
1-3 garlic cloves 
2-3 tablespoons fresh basil pesto (don't bother making it if you don't by fresh, sorry!)
1/2 teaspoon salt
1/4 pine nuts

Place all ingredients in a blender and mix until smooth. 

This recipe can easily be doubled or tripled! We like to freeze big batches in a shallow container and fork out as much as needed. It will thaw in about 10 minutes on the counter. Just be careful if you decide to heat up the sauce too much (the oil can separate and just not be a fun)!



Wonderful frozen basil pesto that is just as good as fresh!

Chinese Chop Salad =))

This is the first year we have planted napa cabbage in our garden, so our favorite napa cabbage recipe came to light and wow is this tasty!!  I truly forgot how much I enjoy it and I also remember why I don't make it all the time (a little bit more sugar than I would like).  BUT it is so GOOD!

Chinese Chop Salad Recipe:

1 head napa cabbage chopped
8 scallions chopped
1/2 cup raw sunflower seeds sautéed in butter
1/2 cup slivered almonds sautéed in butter
2 cups crunchy oriental (it this PC anymore?) noodles

Sauté almonds and sunflower seeds in a large pan over a medium high heat. Stir occasionally while you chop or make the dressing. Should be lightly toasted and fragrant when ready. Cool before adding to the salad. 

Dressing:
1/2 cup sugar (I haven't played with this much as far as substitution since my husband loves this salad just the way it is.)
2 Tablespoons Tamari
3/4 cup vegetable oil
1/3 rice vinegar

Blend all ingredients in a high powered blender until a smooth texture.  Add all ingredients in a large salad bowl EXCEPT the oriental noodles, they will get soggy and gross if left in the sauce.  Or remember my trick from my last post which is place dressing on the bottom, then nuts, cabbage, scallion, and then noodles and mix right before you serve. I love my big bowl with a lid for this trick....just shake and serve! This can be made a day ahead if you keep the noodles separate and add just before serving. 

A Half Cup of Sugar Makes the Salad Go Down, 
Bretta 

www.bretta.vemma.com

Fool Proof Super Salads

Now I would consider this more of an outline than recipe but that's what I think makes it so super ;)) I love a good salad and I rarely use a official recipe (but I do have a really good one for my next post) but I use this basic outline frequently and it gets rave reviews every time (especially with the Cashew Nut Salad Dressing)!!! And I have a super secret ingredient that people rarely use but love when they get a hint in their salad! Yes, I'm going to see how many time I can use super as an adjective!!

Super Salad Outline:


2-3 types of chopped veggies (tomatoes, carrots, celery, peppers, etc.)
1/4 to 1/3 cup toasted nuts (love pecans walnuts, and pine nuts [BTW, does any one know what pine nuts a coming from China now?!?])
1/4 cup dried fruit (cherries, cran raisins, raisins, etc)
1/2 cup cheese (shredded variety or small mozzarella balls)
2-3 cups chopped greens and/or lettuce
Super Secret Ingredient!!:
1-2 Tablespoons chopped fresh stevia       

NOW an insider trick for fresh, not soggy super salads every time (thanks Chef Juliet)....how you place your ingredient in the bowl makes a big difference!! 
1) dressing 
2) Veggies 
3) Nuts, Dried Fruit & Cheese 
4) Lettuce & Herbs......this way your dressing doesn't make everything soggy! An easy way to make ahead of time and have a fresh delicious salad. =)) I use a bowl with a lid to invert and toss a few minutes before serving. 

Yummy, fresh stevia from the garden gives it a hint of sweet that is actually good for you!

I love, love my toaster oven!! Great for a quick nut toasting while chopping veggies.

Make it a Super Salad Day,
Bretta

www.bretta.vemma.com

Cashew Nut Salad Dressing

We (my husband and I) first encountered a similar dressing at Mother's Cafe in Austin, Texas. We loved the dressing so much we went promptly to Whole Foods to buy a bottle of their Mother's Cafe Cashew Tamari dressing. We decided that we couldn't live without this dressing, but we ran into a few problems keeping our supply stocked! We don't live in Texas! And we don't have a Whole Foods anywhere near us to purchase this product regularly, so we decided to read the ingredients and make our own version. Now I'm not sure how this works to properly giving credit but now you have the complete story of where this dressing came from! Thanks for letting us read your ingredients Mother's Cafe =))

Cashew Nut Salad Dressing Recipe

3/4 cup vegetable oil
1/4 cup cashews
1/8 cup tamari (we tend to find San-J brand easily)
3 tablespoons balsamic vinegar 
Dash salt

Place all ingredients in a high powered blender on a medium speed.  Blend until smooth with small chunks of cashews visible. Keeps in the refrigerator for several week but my guess is it will not last that long!!

To Yummy Fresh Summer Salads, 
Bretta

Lightening up for summer

It is finally warming up around here and I am finally not craving comfort foods. Bread, melted cheese, bread, cream, melted cheese. Yea, you get the point. It amazes me each and every year how much the weather influences my cravings and food choices. 

I made these the other night and it felt like the perfect transition into summer. I'll call them summer BLT's.

Summer BLT's

Filling
pack of bacon
can of diced tomatoes
cup of quinoa 
can of black beans
cup of frozen corn
Sauce
2 tablespoons mayo
few squeezes of lemon
dash of tumeric 
Holder
lettuce (small romaine works great)
 Method
cook bacon in oven at 425 until crisp
cook quinoa in tomatoes for 5 minutes, add corn and beans and cook until quinoa is tender
mix sauce together and add to quinoa
add crumbled bacon and mix
scoop into lettuce
serve with hot sauce if desired. 

Falling Off the Face of the Earth into Satay Chicken...

What the heck does that title mean, you may ask?

Fine Heirloom Jungle fans, I feel as though I have fallen off the face the earth for a short time with too much on my plate (pun intended).  My fall has landed me back into reality with Satay Chicken, a house hold favorite, especially for the summer grilling months. I hope along with this delightful dish (that I can't take original credit for) I find more free time, much more sleep (anyone with little ones can relate) and less inconvenient interruptions (that are not means to an end...well maybe)! 

I for the life of me can't remember were of got this recipe off the internet....I would happily give credit if I could find it again easily or wanted to make the effort to do so today. SO THANK YOU WHOEVER YOU ARE, the credit is all yours!! 

Satay Chicken Recipe:

8-12 skinless boneless chicken thighs (no it does not say chicken breast for a reason...trust me you low-fat junky)
1 small onion
3 garlic cloves
1/2 to 1 teaspoon cayenne pepper
1 thumb sized piece fresh ginger (skin removed)
1/2 teaspoon dried turmeric
2 Tablespoons ground coriander
2 teaspoons cumin
3 Tablespoons dark soy sauce 
4 Tablespoons fish sauce
2 Tablespoons vegetable oil
5-6 tablespoons brown sugar

1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
2. Cut chicken into thin strips and place in a bowl.
3. Place all marinade ingredients in a food processor or chopper. Process well.
4. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
6. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
7. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

To Falling off the Face of the Earth, Bretta ;-))

Side Salad Dinner

Like summer tapas. 

The possibilities are endless, here are a few to get you started. 

Brussels Sprouts with Dried Cherries and Pistachios

Brussels Sprouts

Olive Oil

Balsamic Vinegar

Dried Cherries

Pistachios

Coat the Brussels sprouts  with olive oil and roast at 425 for 10 minutes. Toss with remaining ingredients.

 

Sesame Cucumber Salad

Cucumbers (thinly sliced

Sesame Seeds

Sesame Oil

Truffle Salt

Toss all ingredients 

 

Sweet Potato Quinoa Salad

Quinoa 
Sweet Potato
Chicken Broth
Cinnamon
Honey
Put desired amount of quinoa and chopped sweet potato in a pot add chicken broth until covered. Bring to boil and cook until quinoa is sprouted and sweet potato is soft. Drizzle with honey and cinnamon to taste. Serve hot.

 

If you have enough of them who needs a main dish?

March Against Monstanto!!

http://www.march-against-monsanto.com

Ok so I'm going to get a little bit political here, but this is important stuff concerning our food supply and the future of our food.  

I assume (but may be very incorrect) that most people know of the company Monsanto? 


Why march? Why pick on Monsanto?

• Research studies have shown that Monsanto’s genetically-modified foods can lead to serious health conditions such as the development of cancer tumors, infertility and birth defects.
• In the United States, the FDA, the agency tasked with ensuring food safety for the population, is steered by ex-Monsanto executives, and we feel that’s a questionable conflict of interests and explains the lack of government-led research on the long-term effects of GM products.
• Recently, the U.S. Congress and president collectively passed the nicknamed “Monsanto Protection Act” that, among other things, bans courts from halting the sale of Monsanto’s genetically-modified seeds.
• For too long, Monsanto has been the benefactor of corporate subsidies and political favoritism. Organic and small farmers suffer losses while Monsanto continues to forge its monopoly over the world’s food supply, including exclusive patenting rights over seeds and genetic makeup.
• Monsanto's GM seeds are harmful to the environment; for example, scientists have indicated they have contributed to Colony Collapse Disorder among the world's bee population.

What else can you do if you can't march tomorrow?

Support Community Agriculture such as farmer's markets, local produce delivery and food co-ops. 

Plant a Garden-Don't have space? Vertical gardening, community gardens and box gardens are great options. 

Support Alternative Media- The mainstream media controls 95% of the information  that we see, from television to newspapers, to magazines.

Activism can start with very small daily choices!!

Happy Memorial Weekend, Bretta =))

Mini caprese salad

It is almost tomato season here. 

Yeah!!!

If you have had fresh from the garden tomatoes I don't need to say anymore. 

If you haven't, you should. 

Heirloom tomatoes are far superior, in my oh so humble opinion. 

If you don't know about heirloom tomatoes, you should do some research and try them out. Absolutely worth it. 

Here are a couple sites to get you started. 

This one.  

Or this one.  

 

I know they taste like candy on their own, but I can't very well put heirloom tomatoes down as a recipe.

Or can't I?

Heirloom Tomatoes

Heirloom Tomatoes

Eat them. 

Ok I can put it down as a recipe.  

But it sucks. 

So here is a ever so slightly more involved one.  

And much fancier sounding. 

Which can earn you points when bringing things places or cook for guests. 

Or discerning family members.

Mini Caprese Salad

Mini Heirloom Tomatoes

Fresh Mozzarella Cheese

Rosemary Olive Oil

High Quality Finishing Salt

Hot Sauce (optional) I use Trader Joe's brand sriracha sauce. So good on so many things.

Layer all ingredients into bite size piles. 

Enjoy!

Avocado Toast =)

I can't take credit for this delicious breakfast or lunch treat....this from the menu of our amazing local coffee shop Java on Sherman! We love eating it at Java and making it on our home turf. 

Avocado Toast Recipe:

2 pieces of whole wheat toast
1 Tablespoon butter
1 avocado
Salt and pepper

Toast bread to a light golden brown and spread generously with butter. Lay slices of avocado over toasted bread then salt and pepper to taste (I love lots of pepper for this recipe!). 

This is a close friend to Grandpa's Favorite Sandwich posted in April by Erin, so you know if must be a hit if both families love it! 

Green Goodness, 
Bretta

Kale Breakfast Pizza

If I get kale in the meal I feel like I've done some simple form of nutrition which will make everything else ok. 

I made this the other day and it was a huge hit. 

But really, how can you go wrong with pizza for breakfast? I used a Trader Joe's   whole wheat pizza dough but, as always, you could make your own. 

Kale Breakfast Pizza

Pizza Dough

Rosemary Olive Oil

Kale

Shredded Cheese

Scrambled Eggs

Lightly spread olive oil on crust, heap with kale and a light sprinkling of cheese. 

Cook at 550 or as high as your oven will go for 3-5 minutes. 

In the meantime slightly scramble eggs on stove, not fully cooked but starting to form. 

Take pizza out and top with scrambled eggs and another sprinkling of cheese. 

Bake again until brown and bubbly. 

 

Popeye Was Right =)

SPINACH ROCKS!!! I use spinach in everything! Salads, soups, eggs, chili, pancakes, smoothies, whatever I can cram the green stuff in without too much notice. 

After the family has had its fill with fresh spinach, I freeze the rest!  I have found this is the easiest way to use it daily.  If you chop it right out of the freezer, it can be as small as an herb in a few minutes. 

I think spinach has a mild enough flavor that most people don't even notice the extra added gem except for the color! The Irish would agree more green the better. =))

I am what I am, 
Bretta

Best Sauteed Zucchini!

Now this may not fall under the category of healthy since there is butter and cream, but it sure is tasty and easy to make.  I love all vegetable, for the most part, however zucchini by itself has never made it to the top of my list. (I guess that is why everyone makes zucchini bread with it!!) I can't take any credit for this recipe but it makes the grade to pass along. 

Zucchini Cream & Cilantro Recipe (Bon Appétit  | May 2002)

2 tablespoons (1/4 stick) butter
2 large garlic cloves, minced
1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
1/3 cup whipping cream

Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

Yum to butter and cream, 
Bretta

Grandpa's famous sandwich

We are still out of our house while the new floors are curing. Meals could be questionable except for the kindness and generosity of grandma and grandpa!

So this simple sandwich is famous because it is what convinced my parents, all those years ago, that they do in fact like avocados.
New to California at the time the crazy health fruit seemed pretty extreme.

Rye toast buttered, spread with ripe avocado. Simple and perfect.

Tip: if your avocado isn't ripe stick it in a brown paper bag with a banana overnight.

Creamy Cucumber Salad

Ahh the lovely cucumber...good for dipping and on greens salads! If you want to eat it plain then this is one of our household favorites! 

I rarely make the time to do this but one trick I heard was to cut the cuc's beforehand, add salt and let sit so most of the water drains out. This makes for a thicker and longer lasting creamy salad. 

Creamy Cucumber Salad (adapted from Better Homes and Gardens, New Cook Book)

2 medium cucumbers (peeled or not both are wonderful)
¼ sweet onion finely chopped (I like to sauté a little first)
½ cup greek yogurt
1 tablespoon red wine vinegar
6 drops liquid stevia (lemon flavor is great!)
Salt and pepper to taste




Mix onions, yogurt, vinegar and stevia well.  Add sliced cucumbers and mix well. Salt and pepper to taste. 

Banana walnut salad

 I don't miss the speed of fast food, I miss the convenience.

We are remodeling our two bedroom house to give each of our three children their own room, or berth as we're referring to them so as to invoke a cozy, nautical image rather than focus on the all too obvious miniscule size each will be.

We also just adopted a new puppy.
I'll share some puppy recipes soon!!

Needless to say it's a bit hectic around our place.

And still my family expects to eat.
EVERY day.
Have I mentioned they've been on spring break for three weeks with all this going on?
Right, so, hectic. 

The ingredients not stowed in the basement during construction led to this meal:

Banana Walnut Salad

Lettuce
Sprouts
Bananas
Walnuts, Toasted
Grape seed oil and Cabernet vinegar

Served with crockpot chicken and margarita pizza.

Not bad considering the current stage of remodeling ~ new puppy chaos we are in right now!!

For the pizza I drizzled olive oil on a Trader Joe's whole wheat pizza crust, sliced mozzarella, tomatoes, and basil and baked at 550 until the cheese started to brown.

Wonderful Crustless Quiche: Frittata

Crustless Quiche: OR Frittata!!

Let's face it, these days carbs are out and protein is in! Frittata is just like quiche but without the crust. This is nice for many reasons including you don't have to make a crust or buy a hydrogenated oil filled one from the store. Most likely you have all these ingredients right in your refrigerator. 

Frittata Recipe:
6 eggs
3/4 cup liquid, such as milk, almond milk, broth
3/4 veggie filling (such as onions, peppers, mushrooms or what ever you have on hand)
1 tablespoon parmesan cheese
Salt and pepper 
2  teaspoons butter or olive oil or grape seed oil



Preparation:

Preheat oven to 400 degrees.  Grease 10 1/2 inch round pan or 9 x 9 inch baking dish and set aside. 

In a skillet over a medium heat saute vegetables until tender and onions are translucent. 

Beat eggs, milk, cooked veggies, butter, salt, and pepper until well blended. Pour mixture into baking dish and sprinkle cheese. 

Bake 20 minutes or until set. There should be no visible liquid egg when it is done. 

Nutty Breaded Salmon

Once a week or so, I face the same moral dilemma.  My family goes through about one loaf of bread a week. We buy Dave's Killer Bread, usually the Good Seed variety. And good it is! The Cadillac of sandwich breads.

But every week, as the loaf starts to dwindle, I wrestle with my conscience about the same thing:  The heels. I can't blame my family for shunning them, as I am a heel-shunner myself.  I have tried to blame my husband for the waste but there's no getting around the hypocrisy there (even when I quickly point out that I'm rubber and he's glue).

Usually I make French toast with the heels, which is a clever way to disguise them.  Ok, actually, usually I think about making French toast, plan on making French toast, keep forgetting to make French toast, and then when I finally reach in the bag for the heels, they are moldy. 

But luckily I have found a second use for bread loaf heels, and it's even more clever than the first, if I do say so myself!

Nutty Breaded Salmon

3-4 filets of salmon, about 4-6 oz. each (I try to always keep a bag of frozen wild Alaskan salmon filets from Costco in the freezer.  They are great quality and they are individually vacuum-sealed, making salmon night so very, very accessible.)

2-3 pieces whole grain or sprouted grain bread (slightly stale loaf heels work beautifully)

1/4 cup pecans

1-2 tsp. olive oil (or a more adventurous oil? Olive is my standby)

Place filets in baking dish.  Salt and pepper them at your discretion.  Tear bread into pieces and combine nuts and bread pieces in food processor. Grind to coarse consistency.  Place mixture in a small bowl and slowly add oil while whisking with fork, adding only enough oil to barely moisten and coat mixture.  Salmon has it's own oils, not to be competed with by added ones. Only moisten the mixture so the bread crumbs don't burn!

Spoon mixture on top of fish and lightly pack down and level off with a fork.  I like to put a generous layer on top, as much as 1/2 inch thick. If it is high quality bread, it will enhance the meal and add on it's own that starchy component in a meal that is so mandatory in my family's dinners.

Bake salmon at 450 degrees until cooked to your preference, anywhere from 15-30 minutes, depending on your oven and how you like your salmon.

My New Health Obsession!

What is it you ask? Chia!! Can you say Ch-Ch-Chia? You know what I'm talking about (admit it the commercial got stuck in your head or better yet you owned one!).  No, no not the Chia Pet of old but the new health craze that seems to be all over the place. 

Now I will worn you that this might fall under the category of TMI (too much information) but my personal experience had been awesome! What do I mean by that? Since I have been eating chia seeds on a daily basis my digestion has been fantastic. Yep the best #2s ever...there is the TMI for you =)

My New Evening Ritual:

1/2 cup plain greek yogurt (Greek Gods is the best!!)
1 teaspoon of raw chia seeds
3-4 drops of liquid orange stevia (my favorite kind of liquid stevia http://www.sweetleaf.com)

A icy glass of Vemma Bod-e Rest (www.energizeandenrich.com)

I wake up feeling fantastic!! Now, I do have a restless 3 year old and a 7 month old that likes to wake me up in the night, so don't confuse "feeling fantastic" with well rested....ha, ha!!

To Your Gut, 
Bretta

Apple Walnut Smoothie Pancakes

Smoothie Pancakes are far and away our go to breakfast. 

They're pancakes, (vessels on which to pour, spread, and smother sweet toppings) kids are happy. 

Children. 

My 5 year old thinks it is the funniest thing in the world to act like a baby goat when she is referred to as a kid. 

I, on the other hand, am free to stuff any vegetable, nut, mineral, or leftover I don't want to waste into the concoction. 

Everyone is a winner. 

Just like society today, everyone gets a blue ribbon just for showing up. 

But I digress. 

Often.

Here is a link for a basic recipe for smoothie pancakes, below is the version I used today. 

2 cups oats

1 handful kale

2 eggs

1 cup chopped frozen apples

2 cups raw milk

1/2 cup walnuts

1 teaspoon baking powder

1 teaspoon cinnamon 

dash of salt 

honey to top

Throw it all in a high powered blender and blend to smooth.

Cook on a hot griddle or pan with butter or coconut oil. 

Top with honey.

Simplest Cucumber Salad =)

This is a quick, easy way to get in some green stuff along with your next meal or snack! Simplest Cucumber Salad is a little spin off of caprese salad. Simple, yummy and quick....as I wish all meals could transpire. I sat down to eat this the other day after I let it sit on the counter for a few hours and boy was it delicious!! Eating room temperature vegetables can be so satisfying. We forget in our modern world that our veggies used to come right out of the garden. I can honestly say that a warm tomato and cucumber in the peak of the summer, straight from ground is unbelievable.

Simplest Cucumber Salad Recipe

4 mini cucumbers sliced
1 tablespoon olive oil 
Salt and pepper to taste (truffle salt is my fav with this....www.artisansalt.com)

Does this really require explanation? Thinly slice cucumbers, drizzle with olive oil then salt and pepper to taste. Simple, easy and tasty!!

Here are some fun facts about cucumbers:

Worlds Healthiest Foods Website: Cucumbers

I love how they crunch, 

Bretta

bretta.vemma.com

Raw Milk

The days of trusting everything you are told are over. 

In this day and age you will hear EVERY side of every issue and decision you could possibly make. 

The problem is the motivation behind many of those voices and the sophistication with which they bombard you with "facts."

Many of the paths this country has taken that we don't even think to question are amazing and frightening and at the core not in the best interest of society. 

I'll choose just one to share today.

Raw milk.

Pasteurization and homogenization are touted as public safety procedures. 

But what about the other side of those procedures allowing for MUCH wider distribution and ridiculously long shelf life?

Who does this benefit?

Also think about what is going into the bottle (or carton.) If cows have an unhealthy bacteria or other problems, all these things are pasteurized out and the end product is 'safe.' This safety net can allow for much slooppier conditions and health for the cows. 

Ever visit a feed lot?

The milk we drink has to be consumed within a week or it spoils. 

If the cow gets an infection, we don't get milk that week. 

We pay more for our milk. But that is an interesting aspect too; yes, we pay more per gallon for raw milk, but we drink far less of the raw milk because it is more satisfying than the alternative. Our bodies recognize the food, satiation occurs sooner and the brain signals fullness more effectively.

 Yes, we choose raw milk. 

 

My family has been drinking raw milk for over two years. 

We LOVE it.

There is no comparison in taste.  (I'd put more here but I'm fairly certain that Jessica might chime in on the taste difference of raw milk.)

Think water vs. a milk shake.

We have visited the farm and 'met' the grass fed, grazing happy cows and their wonderful owners. 

There are endless articles to do your research all over the web.

Here is a great article.

Or here.

These are both from Natural News a web site I read often. 

Very Berry Whole Wheat Bread Pudding

We do a lot of breakfast posts, I have noticed.  I think it is because, for my part anyway, in the war of healthy eating, breakfast is a battlefield on which I have a clear advantage.  People (and by people I mean Benjamin, my six-year old warrior in the fight for all carbs, all the time) are far more open-minded to healthy foods when their tummies are empty. Breakfast is the meal in which I have the greatest chance of success with my picky eater.  It is also, as we all know, the most important meal of the day. A healthy, filling breakfast sets the day up for success in so many things.

Of course, bread pudding is traditionally a dessert, but I stand behind this healthier version as a great option for breakfast. I reduced the amount of sugar used in typical bread pudding recipes, and I think the amount could be reduced even more, depending on the level of sweet-tooth you are pandering to.  I also used whole wheat bread instead of white, yielding yet another option for using the bread heels of the loaf, which my family (including myself, I must admit) shuns.

Very Berry Whole Wheat Bread Pudding

6 pieces whole wheat bread, on the stale side if possible (as mentioned above, use the heels of the loaf and feel thrifty and resourceful about it!)

2 cups milk (I use whole, raw milk, which makes everything richer, tastier, and, in my opinion, healthier)

4 eggs, beaten

2 tbsp. butter

1/3 - 1/2 cup evaporated cane juice crystals

(As always, use organic ingredients whenever possible)

1 tsp. vanilla extract

1 cup berries (Berries are expensive. Organic berries may necessitate a second mortgage. I buy frozen organic berries whenever possible, stockpiling them because they are not always available.  For this recipe I used a "Triple berry antioxidant blend" of organic frozen berries that is sometimes available at Costco. It is strawberries, raspberries, and blueberries, and also includes cherries!)

Preheat oven to 350 degrees.

In an 8x8 baking dish, tear bread into smallish pieces.

Mix berries with bread pieces and drizzle the melted butter over the mixture.

Combine eggs, milk, and vanilla extract in a separate bowl and mix until well blended. Pour this mixture evenly over bread/berry mixture.

Press bread mixture lightly with fork or spatula until all of it is covered with egg mixture.

Bring a teapot of water to a boil. Place baking dish in a large roasting pan, and pour boiling water into roasting pan.  Place roasting pan (with baking dish and boiling water in it) in oven.

Bake about 45 minutes. Remove baking dish from roasting pan with water, place baking dish back in oven and bake for another 10 to 15 minutes, until it is golden brown and has reached "pudding" consistency (a fork in the center will not come clean, but mixture is no longer runny).

This recipe is just in time for Easter (unless you are Erin's family, in which case you have already celebrated, hehe). Enjoy!

Jessica

Quichitas

I make up words.

It nullifies me having to spell things correctly.

Quichitas: little quiche like things.

Quichitas are a staple and favorite around here. The possibilities are endless. To see another version click here.

Here is today's recipe:

6 raw tortilla

5 eggs

couple handfuls of kale chopped

 1 cup kidney beans, cooked

1/2 cup of milk

shredded mozzarella cheese

Toppings; Salsa, yogurt, avocado

Grease the muffin pan.

Cut tortillas in half. Bring ends to meet to make a funnel sort of shape and stuff into muffin cup. (It should look like a little pie crust, and it is ok if you stuff some down, you’re just lining the cup and making the crust.

If you don’t want to use tortillas skip the above step.

Divide the filling ingredients into each cup: kale, beans and cheese.

Beat eggs and milk and fill* each cup 2/3 full.

*I use a turkey baster to fill the cups with the eggs mixture.

Bake for 20-25 minutes until the centers don’t jiggle when you shake the pan.

Top with salsa, yogurt and avocado if desired.

These are great for breakfast on the go if you so need.   

The Salmon Debate!

Yes the great salmon debate! To eat salmon or not to eat salmon. =)) Farm-raised, color added....how did we get here? OK, I'm not going to debate that here but it is something to think about for sure. I still like salmon and fortunately we can get nice wild Sockeye salmon here in the Northwest, so that is what we choose to eat regularly. 

Here is one of our household favorites, fixes in a flash and goes with any side dish!

Seared Salmon Recipe

4 boneless salmon filets (works with skin or no skin)
½ teaspoon sugar
½ teaspoon garlic salt
¼  teaspoon mustard seed
½ teaspoon paprika
1 tablespoon coconut oil

Variation:
Use any of your favorite dry spice mix to dredge the salmon before cooking. 

Mix spices and spread on a shallow plate. Dredge both sides of salmon in dry spice mixture. Heat oil in a pan on high heat until hot. Sear salmon on each side for 3 minutes!

Here are some great articles on salmon:

Eating Well Salmon Article

Organic Consumers Association on Fish Sustainability

Go Fish, 
Bretta =)

bretta.vemma.com