Apple Pie in a Brown Bag!

November 27, 2012 by Leave a Comment
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I make this for any occasion and Kathryn and Sarah love it ! I hope that you enjoy it as much as we do!

Apple Pie in a Brown Bag!

Ingredients

7 Green Apples

1/2  tsp Nutmeg

1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 Lemon

1/4 cup of honey

1/2 cup of Almond Meal

3 Tbsp Organic Butter

Almond Pie Crust from The Nutrition and Wellness Center Website

Glass Pie Dish

Paper Grocery Bag

Stapler

Directions:

Create Almond Crust and partially bake for 10 minutes.

Take out of the oven to cool.

Peel and core apples and place apple slices into a mixing bowl

Add nutmeg, cinnamon, cloves and lemon juice from the lemon mix well.

Place Apples in partially baked pie crust.

In a separate mixing bowl: cut butter into small pieces add honey and almond meal to create crumb like topping.

Place topping over the apples.

Place pie in the PAPER grocery bag.

Remove any handles that may be attached , fold opening to a closed position and staple shut on the sides.

Fold down the bottom of the bag and staple the ends to the sides.

Place the Apple Pie in the Bag on a cookie sheet and insert into oven.

Bake 350 for 45 minutes – 1 hour

Enjoy!

 

Filed Under: Healthy Dessert Alternatives, Healthy Eating, Recipes, Uncategorized Tagged With: , , , , , , , ,

Quinoa with Chick-Peas and Spinach

August 1, 2012 by Leave a Comment
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 Quinoa with Chick-Peas and Spinach

Quinoa is more nutritious than rice

Serves 4

Ingredients

1 cup quinoa
1 cup water
¾ cup freshly squeezed OJ
½ tsp sea salt
Zest from 2 oranges
1 tbs EVO oil
2 medium onions chopped
3 garlic cloves minced
½ cup organic raisins
1 cup cooked chick peas
1.5 lbs spinach leaves, trimmed, washed, drained, dried and chopped (about 6 cups)a
1/4 cup of feta, Salt to taste
½ tsp cinnamon
¼ cup toasted pine nuts
1 orange, cut into wedges

Instructions
Rinse quinoa. Combine water, oj and bring to a boil in a 1.5-2qt saucepan. Add salt, zest, and the rinsed quinoa.

Return to a boil, reduce heat, cover and simmer 15 minutes or until all liquid has been absorbed.

Remove from heat and let sit, covered for 10 minutes to fluff up.
While the quinoa is cooking, heat the oil in large skillet that has a tight lid and add the onions, sauté over medium heat for 10 minutes until softened and starting to brown a bit.

Add garlic and sauté until golden.
Add raisins and chick peas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until spinach has wilted.

Adjust heat if necessary. Drain excess water. Season to taste with salt.

To serve, fold the veggies into the hot cooked quinoa and 1/4 cup of feta. Stir in cinnamon.

Garnish with the toasted pine nuts and organ wedges.

Filed Under: Healthy Eating, Recipes, Uncategorized Tagged With: , , , , ,

Notes from the Gluten Free Taste and Tour at The Williamsburg Pottery Factory

July 19, 2012 by Leave a Comment
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What is GLUTEN?

It is a series of proteins found in many different grains.

What’s so bad about GLUTEN?

Grains today are a lot different from grains of the past. Many are hybrid forms and/or go through chemical processing denaturing the grains. These reasons may play into the wheat/gluten sensitivity and celiac disease that is growing more and more every day.

Why are people so sensitive to GLUTEN?

Poor eating habits that lead to digestive issues can result in a lack of ability to properly digest the proteins in gluten and other grains. Over time, the villi (little finger like extensions in the small intestines) can become damaged from chronic poor digestion resulting in malnourishment and leaky gut syndrome.

What are GLUTEN-Containing Grains?

BARLEY                              SEMOLINA                                                                                                                                  BULGUR                             SPELT
COUSCOUS                        TRITICALE
DURUM                              RYE
EINKORN                           WHEAT BRAN
KAMUT                               WHEAT GERM
MALT                                   WHEAT STARCH

What are some GLUTEN-FREE flours?

ARROWROOT                 MONTINA
BUCKWHEAT                 PEA
CORN                                POTATOES
GARFAVA                        RICE
FLAX                                 SOY
LENTILS                          TAPIOCA
MILLET                            TEFF

Higher protein and fiber GLUTEN-FREE flours:

AMARANTH                      QUINOA
BEANS                                 SEEDS
NUTS                                   SORGHUM

Why is GLUTEN used in so many products?

It helps baking products to rise and helps items stick together.

What illnesses are associated with GLUTEN sensitivity?

ADD/ADHD                                       Irritable bowel syndrome
Autism                                                 Infertility
Autoimmune Disorders                   Iron Deficiency/Anemia
Asthma                                                Gastro esophageal reflux
Cancer                                                  Graves’ disease
Crohn’s Disease                                 Hashimoto’s disease
Learning Disabilities                        Headaches
Chronic Liver Disease                      Insulin-dependent diabetes
(including primary                           Migraines
biliary cirrhosis)                               Obesity
Depression                                         Osteoporosis
Seizures

Filed Under: chronic illness, Diabetes, Foods and Drinks to avoid, Healthy Eating, Healthy Restaurant Food Choices, Nutritional Education, Recipes, Uncategorized Tagged With: , , , , ,

Chicken Soup

May 24, 2012 by Leave a Comment
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CHICKEN SOUP

INGREDIENTS

Chicken breasts on the bone, skinned
2 containers Organic or free range chicken broth 1 small onion, chopped
2 celery stalks, chopped
2 carrots, chopped and diced
1-2 tsp. dried dill weed
Fresh Parsley, chopped, to your taste
salt and pepper to taste
Kale, spinach or Swiss Chard, torn into pieces

INSTRUCTIONS

Combine 1st seven ingredients and simmer for 1 to 2 hours. Remove chicken from bone and discard bones. Season to taste. Add your choice of green 5-10 minutes before serving.

Filed Under: Healthy Eating, Recipes, Soups, Uncategorized Tagged With: , , , , ,

Tzatziki

May 24, 2012 by Leave a Comment
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TZATZIKI

This recipe was shared with me from one of my greek clients! Great to eat with vegetables, toasted Ezekiel bread and on sandwiches too!

INGREDIENTS

large container of Fage 0% yogurt
1 cucumber
2-6 cloves of garlic (really, however much you like)
1 tbsp olive oil
1 tbsp red wine vinegar
(the oil and vinegar measurements are approximations, I don’t measure when I make it)

INSTURCTIONS

1. Strain the yogurt using cheese cloth for 1-2 hours. The greek yogurt is generally pretty good about not having a lot of liquid in it, but if you use any other brand than Fage, it’s really important that the yogurt gets drained for long enough.
2. Cut the cucumber into quarters and remove the middle section that contains the seeds. After the seed have been removed, grate the cucumber with a cheese grater.
3. Once the yogurt is strained, mix in the cucumber.
4. Add the garlic. I normally use a garlic press for this, but if you’re not using a garlic press, mince the garlic.
5. Add the red wine vinegar and olive oil.

The tzatziki tastes best after it has had some time to sit, so that the flavors can all come together.

Filed Under: Dips and Spreads, Healthy Eating, Recipes, Uncategorized Tagged With: , , , , ,

Walnut Spread

May 24, 2012 by Leave a Comment
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Walnut Spread

Ingredients

1 15- oz can garbanzo beans
1 cup chopped walnuts
1 cup lightly packed fresh basil leaves
¼ cup olive oil
2 tbsp. lemon juice
¼ tsp. each salt and pepper

Instructions

Drain beans reserving liquid. In food processor or vitamix combine ¼ cup reserved liquid with remaining ingredients.

Cover and process, scraping down sides and adding liquid as needed to make a smooth mixture. Serve with raw baby carrots, cucumber sticks, and fresh string beans (or any veggie you like).

(Yields 2.5 cups) (servings: ½ legume,1/2 nut, ½ oil) 168 calories, 8 g (21%)carbohydrates, 4 g (8%)protein, 12 g (71%) fat per 4 tsp. serving

Filed Under: Dips and Spreads, Recipes Tagged With: , , , , ,

White Bean Dip

May 24, 2012 by Leave a Comment
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WHITE BEAN DIP

INGREDIENTS
3 cups (cooked) or 2 cans beans (Great northern beans, garbanzos, black eyed peas, or a mixture of light colored beans)
¼ cup tahini
¼ cup lemon juice
1 tsp. lemon zest, optional
¼ cup extra virgin olive oil
4 cloves of garlic
2-3 tsp. whole cumin, roasted and ground
1 tsp. cinnamon
2 tsp. paprika
2-4 tbsp. liquid braggs
Salt to taste

INSTRUCTIONS

In a food processor or vitamix, add the cooked beans and all other ingredients and process until creamy. Refrigerate until ready to use, or freeze in smaller portions.
(Yields 3 cups)(servings: 1 oil, 1 legume) 144 calories, 12 g (12%) protein,8 g(54%)fat per 4 tsp. serving.

Filed Under: Dips and Spreads, Healthy Eating, Uncategorized Tagged With: , , , , , ,

Food and Mood Connection

March 10, 2012 by Leave a Comment
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There are some foods and drinks that we put into our mouths and swallow that create intense reactions within our bodies yet we live puzzled by our physical, mental, or emotional responses. If you are in a state of hypertension, low mood, obesity, constipation, depression, inability to sleep or blood sugar instability, then you need to look closely at what you are consuming and why you are drawn to them.

Did you realize the very foods and drinks you crave may be the very ones you are sensitive or allergic to? I remember being challenged years ago to go off certain foods/drinks and then staring at them in the pantry and longing for them like someone who has lost a good friendship. Foods/drinks (or can we even put some of the things we put into our mouth in this category, maybe poisons is a better one) like white bread, candy, crackers, pastries, basically highly processed and chemical laden foods and drinks, will create a war inside our bodies and minds spilling over to our spirit and emotions. Many processed white flour/white sugar items, pesticides, herbicides, and the chemicals within the foods produce a variety of physical and mental manifestations ranging from reflux, peptic ulcers, colitis, diabetes, to headaches, depression, nervousness, anxiety, tension, and palpitations.

Change your food and drink intake…change the outcome of your daily living. One of my favorite things to do is problem solve what is causing you to feel the way you do and develop a plan of how to support you in the healing process. If it all seems too overwhelming of where to start, contact us or find a health practitioner who can guide you in your process of discovering what is safe and good for you to eat. Your mind, family, and friends will be glad you did!

Filed Under: Healthy Eating Tagged With: , , , , , ,