Cool stuff arriving daily. Go follow my soon to debut online retail store and get ready for awesome. #gdat #prep #green #shop #boston #newengland
If stores were friends, Whole Foods Market would be my bestie. Part one of my Whole Foods Markets must haves.
- Homeopathic meds: While I believe in conventional medicine, I generally try to go the alternative route first. I really appreciate that their employees are courteous, knowledgeable, and will go the extra mile to help me find exactly what I need.
- Flax oil-in order to truly benefit from flax oil, it has to be refrigerated, and most places don’t offer this. WFM has an amazing selection of refrigerated flax oil and probiotics. I dig the strawberry banana flavor, and my kids love tolerate the lemon.
- Tessie Maes-Barbeque sauce is my jam.
- Evolution fresh cold pressed juices-I am big on daily juicing, and ideally I’d wake up and juice my vegetables and fruits every morning. In real life it’s more like open the fridge and pray I stocked up on these.
First communion prep. Which happens to fall on Mother’s Day this Sunday-two great reasons to throw a party. My thoughts on a great mom day up now on the blog. #glutenfree @cup4cup #baking
I always wanted a sister. Instead God gave me three girls who replaced that want by being the best “besties” I could have ever asked for. A very happy day to all those who are, will be or hope to one day, be a mother.
My ideal moms day? Coffee and the Sunday paper in bed-fresh flowers are a bonus- while the rest of the fam picks up giant bagels and lox. Sounds pretty dreamy to me.
- Almond Milk Lattes
1 cup Almond Milk
2 cup fresh brewed coffee
Dash of cinnamon or cocoa powder (optional)
Heat almond milk over medium heat to just warm. Remove from heat and use handheld frother to whip into foam. Spoon froth over hot coffees and sprinkle with a dash of cinnamon or cocoa powder. *I purchased my frother from Ikea for under 3 bucks. Hands down best Ikea purchase ever.
- Life Lately
*scroll over photos for the deetsMother’s day I always wanted a sister. Instead God gave me three girls who replaced that want by being the best “besties” I could have ever asked for.
$#%^! My first thought when opening the newly purchased tub of already wilting baby spinach. I spend a good amount of money on bulk, organic food, and nothing drives me bonkers more than getting home and finding shriveled or moldy produce. I may as well throw cash into the garbage because trying to get my girls to eat berries that aren’t at the peak of perfection is like asking them to eat canned cat food. Ain’t happening. Instead I just get out my
superhero cape apron and get to work. Waste not my friends..
On the chopping block: Spinach
Spinach does not age well, but fortunately it’s is a pretty versatile, mild enough tasting veg that makes it’s a great green to add to any meal or snack of the day.
- Smoothies or Juiced.
- Scrambled eggs with parmesan and three cups of spinach
- Spinach pesto
- Stirred into soups, or sauces
- Curried Chickpeas
- Pureed into baby food + frozen in ice-cube trays
Blending fruit and other flavors will help mask the fact that you are actually drinking a salad.
- Blend together thoroughly: 12 oz. coconut water (look for sugar free!), 1/2 cup berries, handful of baby spinach, 1 tbsp of flax oil (this stuff is the bomb) and a few drops of coconut extract.
Scrambled eggs and Spinach
Recipe adapted from here. Super fast, super easy and super tasty.
- Saute three cups of baby spinach in a pan until just barely wilted. Add two-three beaten organic eggs and stir until eggs are cooked to your liking-we like them on the softer side. Remove from heat and add a few spoonfuls of crumbled goat cheese, salt and pepper to taste.
My girls love them some beans-black, pinto, chickpea, you name it. Super easy dish to whip up, and I always have the ingredients on hand.
- In medium pan saute one small sweet onion until translucent. Add one can cooked organic chickpeas (drained), one small can fire roasted tomatoes (drained), one can organic coconut milk, a spoonful of tomato paste and curry paste. Stir and simmer for five minutes. Remove from heat and stir in 4 good handfuls of spinach. Serve over cooked brown rice or quinoa, or as is.
- Use your favorite pesto recipe and simply replace the basil with spinach.
And when all else fails, freeze those greens for future smoothie fun.
- Flash freeze on a silpat lined baking sheet. Transfer to large freezer bag and place back in freezer. A few good whacks to the counter top should break up the frozen greens if they get all stuck together in a large block.
Life Lately via Instagram
Waste Not. $#%^! My first thought when opening the newly purchased tub of already wilting baby spinach. I spend a good amount of money on bulk, organic food, and nothing drives me bonkers more than getting home and finding shriveled or moldy produce.
It has taken me 40 plus years to realize that I operate best on a high protein, low carb/sugar/processed crap diet. The days I fall off this wagon are the days my body refuses to cooperate, and breakdowns in my operating system are imminent. How I stay sane, and keep weekday eats easy enough to not go running to the nearest pizza place.
Typical weekday eats:
- Breakfast: Every day starts with a protein bar and coffee. I get my protein/caffeine boost, and avoid the rush of actual cooking on a busy weekday morning.
- Snacks: Paleo granola, trail mix or a smoothie of some sort. I make trail mix and granola in a huge batch and we eat it throughout the week. I also pre-package it for the kiddo’s lunches.
- Lunch: Leftovers, soup or a gigantic salad (again, all batch made) and..
- Dessert: Fruit-bananas are my jam- or some decadent Paleo snack like these babies. Beyond obsessed.
- Dinner: Generally chicken with as many vegetables as I can get my gang to eat. They’re pretty happy to nosh on a plate of raw veggies and some of this amaze ranch dressing or soy sauce for dipping while I plate up the main course.
My go-to marinade is a lemony garlic one that takes no time, and works equally as well on chicken, pork, fish, or even a hearty portabella.
Lemony Garlic Marinade
Into a gallon sized ziplock bag add: the juice of one lemon, some smashed garlic cloves, a stick of rosemary, meat of choice and a few good lugs of olive oil. Top off with a generous amount of freshly ground pepper, smash bag around until meat is covered with lemony goodness. Marinade one hour or up to one day. Grill, broil or bake meat.
On Mondays I typically whip up a huge batch of trail mix. This mix is salty and sweet with a bit of chocolate. All my favorites in one handful basically.
Sweet and Salty Paleo Trail Mix
Pulse three cups of mixed nuts in a large blender three or four times until roughly chopped. Pour the nuts into an air tight container, and add half cup of salted pumpkin seeds (the salty) and a half cup of sunflower seeds. Toss in 1-2 large handfuls of dried cranberries, and a generous handful of chocolate chips (the sweet). Cover and shake container until well blended. Serve with milk of choice as a cereal, over yogurt, or straight up by the handful.
Happy eats and reads. xx, kate
Merci to this lovely for hosting another What I ate WednesdayReading and Eating It has taken me 40 plus years to realize that I operate best on a high protein, low carb/sugar/processed crap diet.
It ain’t Easter until there’s struffolis in the house, right @kaed0701 #boston #easter (at mikes pastries )
- What I Ate Wednesday #9: Oats and Cold Weather (:
Happy Wednesday! It’s time for think link-up! (:
Thanks Jenn! (:
When I woke up, I...
- What I Ate Wednesday #8: DO YOU EVEN PUMPKIN?!
HAPPPY OCTOBER FIRST! (Obviously I’m writing this Tuesday not Wednesday.) (;
- “1. push yourself to get up before the rest of the world - start with 7am, then 6am, then 5:30am. go to the nearest hill with a big coat and a scarf...”