What's in my grocery cart?

Fresh fruit vs. canned
Spring Mix vs. iceberg or romaine
All natural chicken breast in a can. No preservatives or additives. (sam's) For quick lunches.
Organic 2% milk and Rice Milk for the Kids.
Skim Milk and Rice Milk for Mom & Dad

24 grams of Protein Zero Carbs and only 116 Calories

What could possibly be so high in protein and so low in carbs? Yellow fish tuna. Sushi!! Yes..ask your fish market to sell you sushi grade tuna. Take it home, slice it up and serve. Wah la your done! Now, don't tell me you don't like sushi because it's raw. Please give it a chance. It's such a clean food and there is nothing to this creation. I like to dip the slices of tuna in low sodium soy sauce and sprinkle some sesame seeds. Deeee licious.

Carmen's Yummy Salad

This is THE SALAD! My friends and family love it when I make my Yummy Salad. It's got such a great variety of flavors and it's always a hit. You really don't have to have all the fruits, but they sure taste delcious. It's so yummy that I think that's how it got it's name. :)My kids will actually ask me to make it every week.

Why the dressing??? We often put too much dressing on our salads taking away from all the great flavors. A little balsamic drizzle with olive oil and that's all it needs. Forget all the creamy dressing high in fat. Go simple. Don't forget the fresh peppercorn. mmmmm..... Today I made it and just sprinkled fresh lemon juice and olive oil. MMmm again. Grill some chicken or fish and make it a complete meal. Enjoy
xo


Large bowl filled with 1/2 Spring Mix. & 1/2 Spinach

Med. Tomato cubed

1/2 avocado cubed

blueberries (handful or more)

strawberries ( handful or more)

Mandarin oranges that come in a glass container (veggie section at Publix or Walmart)

1/2 red onion diced (optional)

Cantaloupe (handful optional too)

Crushed Walnuts

Low fat Feta cheese



Dressing: Balsamic and Olive oil Sea Salt & Pepper to taste
Tip: Serve each serving and then add the dressing to taste. If you have leftovers keep it for the next day for lunch.

2 delicious recipes. That I just love.

Beets with Orange Vinagrette

Ingredients
6 fresh beets
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion optional)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Directions
Bake beets at 350 for about 40 minutes. Peel and slice. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature


Blueberry Coffee Cake by ellie on foodnetwork.

My kids LOVE this recipe.

Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

What's in my drink?

Fresh water, sliced lemon wedges, and mint leaves.

Spring is in the air and it's a great time to plant some herbs. Wilson; my gardner planted 3 pots filled with gorgeous herbs. Mint, Cilantro, Parsley, Basil, and Rosemary. The mint has gone crazy...so what better use than to fancy up your water. I keep lemon wedges and fresh cut mint in two separate ziploc bags in the fridge. A quick way to fancy up your h2o. ;)

What did I do with the leftover Stuffed Turkeys?

White Egg Omelet stuffed a la HURRY!

1/4 cup Egg Whites
Crumbled up Stuffed turkey from previous recipe
2 small Avocado slices cubed
1 tbs. piementos (leftover from the jar used for the stuffed turkey)
low fat shredded mozarella cheese
s/p
olive oil

Oil skillet to medium heat. Add egg white and cook until it no longer is transulucent looking. Add remainder ingredients and cook until cheese has melted. Flip over and brown on both sides. Sprinkle more cheese. Splash with a lil hot sauce. yum!

Doesn't Vanilla Cake sound delicous? Well, of course it does and that's exactly what it taste like!

I am always searching for the most tasteful protein powder I could possibly find. Iron Tek must be on my top 3 list. It's so yummmmmm...I have tons of recipes if u gals want more. Just let me know. Here's a top favorite at our house from The Eat Clean Diet Cookbook by Tosca Reno.

Oatmeal Protein Smoothie
1/4 c. uncooked oatmeal
1 tbsp. peanut butter
1 scoop protein powder, vanilla best. ( i use iron tek "vanillacake" from chucks)
1 tbs. honey
1 tbs flax seed
1 cup milk. soy /cow whatever I use vanilla light soy milk
1/2 tsp cinnamon
ice

enjoy ;)

3 easy meals! All super yummy

Okay ladies I have been neglecting this blog way too long and it's time to post some easy fast recipes. I create a menu every weekend for the following week. Then the Family will either LOVE IT OR NOT. LOL These 3 recipes were absolutely delicious and super easy. I served the shrimp with rice. The terayaki with some baked sweet potato fries and the Turkey burgers with a salad. Please let me know if you tried any of them.


Baked Shrimp with Tomatoes & Feta SO yum and SO easy!!

Ingredients
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)
Directions
Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes



Stuffed Turkey Burgers
Ingredients
1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper
Directions
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Modifications: I seasoned with kosher salt / ground pepper and a lil adobo before mixing the meat. Cooked about 5 minutes on hot grill on each side. Served with Beefsteak Tomatoe slices and a mixture of boar's head mustard and light mayo. SO good. enjoy.
Let me know if u make them.


Teriyaki Chicken Thighs

6 pieces; 1 piece per serving
Ingredients
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Directions
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Thanksgiving recipes:

The green pantry is a blog for "healthy" recipes, but for the Holidays I like to break the rules. :)

Velvety Pumpkin Bisque
( this is a tradional recipe at my home every holiday. Which the boys thought it wasn't a very manly option until they tasted one bite and now I have to make it every year.) Next year, I am going to work on a lowfat version ;)

2 Tbs. Butter
1 Tbs.minced green onion

1 16 ounce can of pumpkin
1 cup water
2 tbs. brown sugar
1/2 tsp salt
1/8 tsp white pepper
1/8 tsp. cinnamon
2 chicken flavor bouillon cubes
2 cups half/half
1 lemon thinly sliced to garnish on top
Minced parsley to garnish.

In a 2 qt. saucepan over medium heat, place butter and onions. Cook until tender stirring occasionally. Stir in next 7 ingredients blending and mixing slowly. Bring to a boil. Lower heat to a simmer for 5 minutes to blend flavors.

Add half/half heat through, stirring constantly.

Garnish with lemon rings and parsley.




Sweet Potato Flan Prep Time: 20 min Inactive Prep Time: 6 min Cook Time: 2 hr 0 min Level:
Intermediate Serves:
10 to 12 servings For the caramel: ( you can also buy already store bought flan and save yourself some trouble ;)
2 cups sugar
1/2 cup water

For the flan:
1 large sweet potatoes (about 1 pound), baked until tender then peeled
2 cups half-and-half
6 tablespoons granulated sugar
7 ounces sweetened condensed milk
2/3 cup water
2 teaspoons vanilla extract
2 tablespoons maple syrup
5 large eggs
2 egg yolks
Chocolate Spider's Web, recipe follows


Preheat the oven to 300 degrees F.
Prepare the caramel: In a heavy saucepan, combine the sugar and water. Cook over low heat, without stirring, until the syrup turns a medium amber, painting the sides of the pan with a wet pastry brush as needed, about 5 minutes. Pour into one large (10-cup) souffle dish or round casserole, and tilt to evenly coat the bottom and slightly up the sides. Set aside.

Prepare the custard: In the bowl of a food processor, process the potatoes. With the machine running, add 1 cup of the half-and-half, and process until smooth.

In a large bowl, combine the sugar, the remaining 1-cup of half-and-half, the condensed milk, 2/3 cup of water, the vanilla extract, and maple syrup, and mix well.

In another large bowl, beat the eggs and egg yolks until frothy. Strain the eggs into the wet ingredients and mix well. Add the sweet potato mixture, whisk well, then transfer to the prepared pan. Place the dish in a large baking pan and add enough hot water to come halfway up the sides of the dish. Bake for 2 hours, or until the custard is mostly set but the center is still slightly wobbly. Remove from the oven and transfer to a rack to cool.
Refrigerate until very cold, at least 6 hours, or overnight. To unmold, run a thin knife around the sides of the custard and invert onto a serving dish. Cut into wedges and serve as desired.

my purple inspiration...

Okay, I admit it i haven't been cooking much lately. We've been fightning a crazy schedule lately and I have been missing "my green pantry". However, I am still making my yummy smoothies. I placed the shake down and look were it landed. Next to LIFE IS GOOD. I couldn't resist, but to capture a quick pix.

Healthy School Snacks- What should kids take to school?

It cracks me up when my kids even try to question me why they are not allowed to take chips, fruit rollups,etc.. as a morning snack for school. Ahh, I'm looking for brain foods at this point in their day. The sad reality is that I am sure a large percentage of children might be packing these "ready to go" foods. You know the ones loaded with preservatives, coloring, fats, etc.... Have you ever seen the ingredients in a "twinky" or "cheetos"? It's all loaded with junk. My rule is: no hydrogenated oils, High fructose syrup, no perservatives, and no artificial colors or preservatives. (yes, we do break the rule occasionally, but not often) It's not that hard to "think out of the box" and give your little one a healthy alternative to those "ready to go" snacks. You might say " Johnnie, won't eat it", but my thinking is if Johnnie is hungry and he has nothing else he might just start. Here are some ideas and tips for morning snacks at school.

Snack Tips:

Have your child plan snacks with you and let them make some "healthy" choices with you. Go shopping together. If they plan with you they will be more interested in the food and look forward to their new creations.

Set aside a "snack section" in the refrigerator for the week with small Ziploc bags loaded with their morning snacks. For example: a snack size Ziploc with grapes. It's easier in the morning if it is ready.

Let them know you will be shopping for new ideas for morning snacks and they can't be high in sugar, salt or fat.

Start looking at other name brands that you typically wouldn't purchase. Such as the new organic, healthy alternatives. You be surprised how many Publix and Walmart carry.

Offer a surprise snack once a week and add a "love note". My kids love notes in their boxes.

Snack Ideas

Fruit: My kids love an apple as a snack or a banana. I have even send the kids with kiwi's and a plastic knife to peel it. A small Ziploc loaded with grapes. Keep them in the refrigerator over night and they will still be cool during snack time. Orange slices in a bag.

Dried Fruits: Here's a great link http://www.stretchislandfruit.com/

Edamame- You can buy frozen edamame at Whole Foods or in the freezer section at Publix,Walmart, and Target

Peanut Butter Tortillas: Spread some crunchy or smooth peanut butter on a tortilla,roll it tight and wrap with saran wrap. If you wish add some tiny pieces of bananas or sunflower seeds. Add a little bit of honey too.

Muffins or homemade breads. Freeze them and take them out just for snacks.

Grapes: Freeze them too

String Cheese

Clif Z Bar: These are great healthy bars. I mentioned them a couple of blogs ago for adults. Check out their organic Z bar.

Some Yummy Yogurt: Have your child go to the grocery store with you and pick out his favorite flavors. Keep it cool with a cold pack.

Granola Mixes: Mix some granola,dried fruits and some nuts. Sneak in a couple of chocolate chips for an extra treat. My kiddos love making these. I do allow some marshmallows, and some m&m's, but those come in very small portions. Make enough for about 4 days. Pre pack them in snack size bags and all you have to do is grab and go.

Last tip: Kids are usually hungry and thirsty after school. Before you take off to pick them up pack a water and a healthy snack that is car friendly and you will get lots of brownie points for this. The kids love it when I arrive with a homemade shake or a yogurt. By the time we arrive at home we are less cranky and a lot happier.

Cheese lover snack

My niece Gina came over and loved this treat.

All Natural Rosemary Crisbread, Uniekaas Reserve Cheese, and Organic Adriatic Fig Spread.

The Rosemary Crispbread is a light, crunchy cracker that is made to perfection by using all natural ingredients and no oils. They are very flavorful, but smooth on the palette. I must say this is one of the simplest forms of crackers I have ever had. They are paper thin. Combined with the cheese and spread I am in Food Heaven.

Now for the Cheese. Uniekaas Reserve Cheese is my addiction in life. I mean it... this is lovely. It's a gouda cheese that is aged over 18 months. It's full bodied and strong. It has a little crunch to it too.

The FIG! Okay, I will admit I had never tasted fig spread prior to my friend; Felicia . Who introduced me to it during our ski trip., scrumptious addiction. Don't laugh I truly enjoy what I call "simple palette foods" and this is on the top of my list. I wasn't able to find a picture on line and I am to lazy to stop eating to take a picture. Maybe in a few days.

You can find all three of these simple palette foods at a whole food stores. I recently found the crackers at Publix. I literally went into shock. Ohh, and it's worth driving to an extra store a month to get all this.

Hope you enjoy and don't forget to have a glass of red wine along with my Cheese lover snack.

Do you love sweet and salty? Mojo Peanut Butter Pretzel Bars

What's on my desk right now? A dasani water, a mojo bar, and some figs. They love to hang out with me. lol This is one of those bars that you just have to have daily to hold you over for that "chicken" meal. lol What's on your desk?? tell me what you like to snack

Grown in California; Figs

Tired of apples and bananas? Try figs. Another amazing fruit that is incredibly good for you and it's delicious. They have more calcium than bananas, high in iron,magnesium and fiber. Figs are usually found in the organic section at the grocery store. Enjoy... ohh, one more thing. There are several varieties out there. Black Mission my top fav.

Acai-(ah-sigh-ee) The fruit Grown in the Amazon Rainforest

Have you heard of this amazing fruit? Truly a "Gift from Mother Nature". A fruit that has a rich, berry-cocoa flavor that makes it taste amazing, and its packed with more antioxidants than blueberries or pomegranates, plus loads of healthy Omega fats, protein and dietary fiber. All that in one fruit? I ask....I'm loving it.

Some great facts:
It has similiar amounts of protein as a whole egg (wow)
More antioxidants than blueberries,strawberries,and cherries. Almost 3x's more than blueberries!
Has up to 30 times the amount of anthocyanins that red wine has. Anthocyanins reportedly have anti-inflammatory qualities, so the Acai berry could potentially be helpful for those with arthritis or inflammation of the joints.
The berry has lots of vitamin E and other vitamins, too.
Tons of fiber

Here's some other benefits I found

Anti-aging (i'm in ), heart health, improved sleep, increased energy, and research shows that it may even have cancer destroying properties! Other health benefits include improved mental focus, improved digestion, improved blood circulation, and stronger bones and muscles.

Ok..I'm hoked! My friend Felicia introduced me to this great fruit. She puts it in her smoothie every morning. It wasn't till just recently that I read up on the benefits and now I desire to really make it part of my daily diet.

You can find it at health food stores in tons of products. I buy it in the frozen smoothie packs and add them to the shakes we make.

Enjoy...