Homemade Peanut Butter

Source: Pick Your Own
Link: http://pickyourown.org/howtomakepeanutbutter.htm

Directions for Making Peanut Butter

Makes about 1 quart of peanut butter

Ingredients

1 bag of unshelled peanuts or 1 can (2 cups or 1 lb) of shelled, raw or roasted peanuts (I think unsalted is healthier - you can always add salt, if you want to)

Vegetable oil (just a small amount, 1 or 2 tablespoons). I prefer peanut oil, but corn, sunflower, safflower, etc,. all work. I would not use olive oil because it would adversely affect the taste.

Equipment

Blender or Food processor (a blender or fine food grinder seems to work best)
Bowl
Spatula

Recipe and Directions

Step 1 - Shell the peanuts

Unless you bought shelled peanuts, you will obviously need to shell them and discard the shells (they make great mulch in the garden or add to your compost). I just quickly shell them by hand, and don't bother much with the thin read skins. When I have the peanuts shelled, I take them outside and just blow into the bowl while stirring it. The skins float away!

Step 2 - Assemble your blender or food processor and ingredients

Set up your blender or food processor with the metal food processor blade attached, and add 2 cups of raw or roasted shelled peanuts into it.

Step 3 - Get chopping!

Cover the bowl with the blender's lid and chop up the peanuts continuously for 2 to 3 minutes or until the mixture starts to clump up and is finely chopped.

Step 4 - Scrape and finish chopping

Scrape down the food processor bowl to mix back the peanuts that are pushed to the outside where they won't get chopped. Process until you get the consistency you like (chunky or smooth).

Step 5 - Add the vegetable oil.

Most peanuts don't contain enough oil naturally to make a smooth butter. You only need to add about 1 and 1/2 teaspoons of vegetable oil (peanut oil is best, obviously, but any neutral flavored oil, like sunflower or canola oil works). Just mix it in with a fork. Your blender may not be powerful enough to do this without sticking, so you may want to mix the oil in, in a separate bowl.

Step 6 - Tasting

Taste the peanut butter and add a touch of salt, if you like! For those that prefer a sweet peanut butter, you can add 1 tablespoon of honey, brown sugar or, if you are diabetic, Stevia, my preference (or if you prefer, Splenda) or other artificial sweetener.

Step 7 - Eat or store

Just spoon peanut butter into a jar and seal. Store it in the refrigerator until you use it. It should keep for a month or two. You can also freeze it. It will keep indefinitely in the freezer. In both cases, you may need to stir the peanut butter to mix the oils back in (the oil tends to separate over time). And no, you cannot "can" the peanut butter - it is too low acid to safely can with home equipment.

Refried Beans

Source: Simply Recipes
Link: http://www.simplyrecipes.com/recipes/refried_beans/

Cook time: 45 minutes

Ingredients

2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)

Method

1)  Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2)  Cook the beans in water.

Regular method

Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker.

Strain the beans from the cooking water.

3)  Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.

When beans are heated through (and optional cheese melted) the beans are ready to serve. Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.

Becky's Favorite Salads

I got these salad ideas from your everyday restaurants, such as Applebee's and O'Charley's. I just like to make them my own way, but these are the main ideas:

Calypso Spinach Salad
Thinly sliced grilled chicken tossed with baby spinach, green apples, bacon, dried cranberries, candied pecans, bleu cheese crumbles, and red onion.

California Chicken Salad
Sliced grilled chicken, bleu cheese crumbles, candied pecans, sliced strawberries, mandarin oranges, and dried cranberries, tossed in romaine and/or spinach leaves.

Berry and Spinach Salad
Spinach leaves tossed in strawberry vinaigrette, layered with blueberries, strawberries, grilled chicken, bleu cheese, and honey-glazed pecans.

Grilled Shrimp and Spinach Salad
Grilled shrimp, peppers, and onions, tossed with spinach and almonds.

Fried Chicken Salad
Fried Chicken, jack-cheddar, tomatoes and eggs, served on fresh salad greens.

Almond Curry Chicken

Source:  Whole Living
Link:  http://www.wholeliving.com/133060/almond-curry-chicken?center=144884&gallery=136126&slide=133062

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Ingredients

2 tablespoons olive oil
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs
1 large yellow onion, thinly sliced
1 teaspoon Madras curry powder
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
2 cups Almond Dream Original almond drink
1/2 cup sliced almonds, toasted
1/4 cup coarsely chopped cilantro
Rice Pilaf with Shallots, for serving

Directions

Preheat oven to 400 degrees.

Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin side down, in skillet. Cook until skin is golden brown and crisp, about 5 minutes; turn chicken and cook 2 to 3 minutes more. Transfer chicken to a plate and set aside.

Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes. Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Cook until chicken is cooked through, about 35 minutes.

Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.

Pomegranate Roasted Chicken

Source:  Whole Living
Link:  http://www.wholeliving.com/130931/pomegranate-roasted-chicken?center=144884&gallery=136126&slide=52627

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Ingredients

1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds

Directions

Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.

Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.

Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

Crunchy Chicken Tenders with Herb-Buttermilk Dressing

Source:  Whole Living
Link:  http://www.wholeliving.com/130367/crunchy-chicken-tenders-herb-buttermilk-dressing?center=144884&gallery=136126&slide=102043

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Ingredients

For the Chicken

1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
2 cups whole wheat breadcrumbs
Olive oil, for drizzling

For the Dressing

1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt

For Serving

4 stalks celery, cut into sticks
2 romaine hearts, quartered
Hot sauce to taste

Directions

Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)

Serve chicken with dressing, celery, romaine hearts, and hot sauce.

Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Source:  Whole Living
Link:  http://www.wholeliving.com/130312/almond-chicken-soup-sweet-potato-collards-and-ginger?center=144884&gallery=136126&slide=97885

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Serves 4

Ingredients

4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges

Directions

Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls, and squeeze with lime wedge.

Pork Chops with Golden Raisins and Apples

Source: Spark Recipes
Link:  http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1215318 

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Minutes to Prepare: 10

Minutes to Cook: 14

Number of Servings: 2

Ingredients

2 center cut bone in pork loin chops, 1 1/2 " thick

2 golden delicious apples

1/4 c golden raisins

salt

pepper

1 T extra virgin olive oil

1/2 t cinnamon

1 1/2 T brown sugar

1/2 c apple juice or cloudy apple cider

1 T brown spicy mustard

1/8 c. maple syrup

Directions

Peel, core & dice apples. Put in saucepan with brown sugar, cinnamon, apple juice, raisins & pinch of salt. Heat over med. high heat for about 12 minutes or until tender.

Heat olive oil in skillet over med high heat. Season chops with salt & pepper on both sides. Cook in skillet about 7 minutes each side. At the end, add mustard & maple syrup, let cook 1 minute more, spooning sauce over chops. Plate the chops, then spoon apples over top.

Lemon Couscous with Chickpeas, Cilantro, Rasins and Almonds

Source:  Shape
Link:  http://www.shape.com/dinner/healthy-vegetarian-recipes-lemon-couscous-chickpeas-cilantro-raisins-and-almonds

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Serves: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients

1 1⁄2                      cups water


1                            tablespoon olive oil

1                            teaspoon salt


1⁄2                         teaspoon cumin

1⁄4                         teaspoon turmeric

1⁄4                         teaspoon cayenne

10                          ounces whole-wheat couscous

1⁄4                         cup golden raisins

1                            cup slivered almonds

2                            cup canned chickpeas, drained and rinsed

2             oz           tablespoons shallots, minced


1⁄4          oz           cup carrots, peeled and finely chopped


1⁄2          oz           cup cilantro leaves, chopped

1             oz           lemon, zested and juiced

Instructions

In a small pot or Dutch oven, combine the water, olive oil, salt, cumin, turmeric and cayenne. Bring the mixture just barely to a boil, stir in the couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff up the grains with a fork. Cover and let stand for another few minutes while you prepare the mix-ins.



In the meantime place the raisins in a small bowl and cover with hot water. Let stand for 5 minutes so the raisins get re-hydrated and plump.

In a small frying pan, toast the almonds over medium heat. Keep an eye on them so they don't burn—this will only take about 3 minutes.

In a medium salad bowl, toss the couscous with the remaining ingredients. Drain the raisins and add them to the bowl, along with the toasted nuts. Taste for seasoning and serve.

Cucumber Summer Salad

Source:  Better Recipes
Link:  http://appetizer.betterrecipes.com/cucumber-summer-salad.html

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Servings: 4
 

Ingredients:

2	Medium Cucumbers
1 pt	Cherry Tomatoes
½ tsp	Salt
¼	Chopped Green Onion
1 cup	Feta Cheese - Crumbled
2 Tbsp	Lemon Juice
1 Tbsp	Olive Oil
⅛ tsp	Fresh Ground Black Pepper

Directions:

Peel, seed and chop cucumbers into 1 inch cubes. Place in a medium size bowl and sprinkle with salt. Let sit 15 minutes to release water. Drain excess water and stir in cherry tomatoes, onions and cheese. In a small bowl, emulsify olive oil and lemon juice. Pour over cucumber mixture. Add black pepper and stir gently. Refrigerate until serving.

Citris Seared Tilapia

Source:  Better Recipes
Link:  http://seafood.betterrecipes.com/citrus-seared-tilipa.html

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Servings: 4
 

Ingredients:

4× 5-7 oz	Tilipa Filets
1	Medium Orange
2	Limes
1	Lemon
2 Tbsp	Extra Virgin Olive Oil
½ cup	White Wine
4 tsp	Grey Poupon Spread
dash	Salt
dash	Pepper
1½ tsp	Thyme
1 tsp	Rosemary, crushed
1 tsp	Parsley

Directions:

Preheat oven to 400 degrees. Season fish on both sides with thyme and rosemary, salt and pepper. Add zest of 1/2 orange, both limes and lemons into same bowl. Spread Grey Poupon onto tilapia, one side only, 1 tsp per filet. Then place that side into zest. In a saute pan heat olive oil on medium heat, place fish zest side down in pan, sear for about 5 minutes. Flip over and sear other side for 5 minutes. Remove from pan and place on a lined baking sheet bake for 7-10 more minutes, until fish reaches an internal temp of 145 degrees. In saute pan deglaze pan with white wine and add juices of 1/2 orange both limes and lemons. Bring to a boil and remove from heat. Place sauce on top of fish when serving. Cut rest of orange in slices, place around plate and sprinkle with parsley.

Helpful Tips:

I recommend Chardonnay but each wine will add its own twist. Serve with any vegetable and goes great with couscous.

Chicken Curry Wraps

Source:  Better Recipes
Link:  http://chicken.betterrecipes.com/chicken-curry-wraps.html

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Serves 4

Ingredients:

½ cup

Light Mayonnaise

2 Tbsp

Nonfat Plain Yogurt

¼ cup

Lime Juice

¼ cup

Apricot Preserves

1 Tbsp

or More Curry Powder

½ tsp

Salt

⅛ tsp

Black Pepper

½ cup

Peeled, seeded, chopped cucumber

¼ cup

Thinly Sliced Celery

3 Tbsp

Golden Raisins

¼ cup

Chopped Fresh Italian Flat Leaf Parsley or Cilantro

½ cup

Dry Roasted Almonds, chopped

1½ cups

Shredded Cooked Chicken

4

Whole Wheat Tortillas

Directions:

Whisk first 7 ingredients in small bowl until smooth and pour over the remaining ingredients except tortillas. Cover and let sit in fridge for at least 30 minutes to develop flavors. Divide mixture evenly among 4 tortillas, spreading from center out and leaving outside edges open to within an inch or so of edge. Fold sides of tortillas in toward center, then roll up from bottom to form a closed sandwich wrap. Set each tortilla on a piece of aluminum foil and fold sides of foil towards center, then roll up from bottom as you did for tortilla, enclosing wrap in foil. If wraps will be eaten within the hour, cut them on the diagonal through foil and place cut side up in appropriate container. (Try buying Chinese take-out containers from your local Chinese restaurant.) Otherwise, bring a knife to the picnic to cut sandwiches on site. The foil makes a convenient holder for the wrap and can be peeled away as the wrap is eaten.

Helpful Tips:

Whole, slivered or sliced almonds can be roasted in a fry pan over medium heat for about 5-10 minutes, or until browned and aromatic (no oil is needed). Rotisserie chicken purchased from your local deli or food store is great for this recipe.

Fruity Sangria Salad

Source:  Better Recipes
Link:  http://healthy.betterrecipes.com/fruity-sangria-salad.html

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Serves 6-8

Ingredients:

2 cups	Cubed Honeydew Melon
2 cups	Cubed Cantaloupe Melon
2	Nectarines, (peeled, if desired) pitted and sliced
3	Medium Granny Smith Apple, cored and diced
2½ cups	Seedless Green Grapes
1 Tbsp	Lemon Juice
1 cup	Reduced-calorie Whipped Topping
1 tsp	Grated Lime Zest
	Simple Syrup:
	1" Piece Fresh Gingerroot, peeled
1	Regular Lime, quartered
⅓ cup	Splenda Non-calorie Sweetener
1¼ cups	Water
½ cup	White Wine or Sparkling White Wine

Directions:

Prepare simple syrup (below) and let cool.
In large bowl combine melon cubes, nectarines, apples, grapes and lemon juice. Pour cooled syrup over fruit and stir lightly to combine. Chill for 1-2 hours. Serve in bowls with a dollop of reduced-calorie whipped topping and lime zest.

Simple syrup:

Combine all ingredients in non-reactive saucepan. Over medium heat, stir until sweetener is dissolved, about 3-4 minutes. Discard ginger and limes. Let cool and set aside.

How to Substitute Olive Oil for Vegetable Oil in Baking

Source: Livestrong
Link: http://www.livestrong.com/article/295163-how-to-substitute-olive-oil-for-vegetable-oil-when-baking/

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Olive oil can increase HDL, commonly known as good cholesterol, and reduce the risk of heart disease. Many baking recipes call for vegetable oil or shortening, which do not offer these health benefits. However, with some planning and recipe tweaking, nearly every baking recipe can be successfully prepared with olive oil without sacrificing taste.

• Use extra light olive oil in place of vegetable oil. Use the same amount of oil that is mentioned in the recipe. According to "Techniques of Healthy Cooking," this type of olive oil offers the lightest flavor of all the olive oils, making it ideal for baking.

• Substitute half of the recommended vegetable oil with olive oil if extra light olive oil is not available. According to "Olive Oil Baking: Healthy Recipes That Increase Good Cholesterol and Reduce Saturated Fats," using half vegetable oil and half olive oil will reduce the amount of vegetable oil used by 50 percent without adding an overwhelming olive oil flavor.

• Follow all recipe instructions. Do not change how the dish is prepared or baked, as substituting olive oil for vegetable oil will not impact these factors.

Chocolate-Oatmeal No-Bake Cookies

The Boat Galley
http://theboatgalley.com/chocolateoatmeal-nobake-cookies/





Ingredients

Oven-fried Potato Chips

Simply Recipes
http://www.simplyrecipes.com/recipes/oven-fried_potato_chips/

Ingredients

• 4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
• 1/2 stick (1/4 cup) of butter, melted
• Coarse salt to taste

Method

Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets; if you have a non-stick cooking spray, this works fine for greasing the pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.

Yield: Serves 4.

Homemade Ketchup

Source: Inscrutables
Link: http://www.instructables.com/id/Ketchup-Catsup-Recipe/

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This super-easy ketchup (catsup) recipe with no HFCS is not only delicious, it puts you in control of how much sugar and sodium goes in.

With the ongoing battle against high fructose corn syrup (HFCS), people are beginning to realize just how ubiquitous it is - and recently the focus is on ketchup.  Kids (and adults) can eat a lot of ketchup!  And with that comes a surprising amount of HFCS.  It's time to take action.   This recipe kicks all corn syrup to the curb!

Use this recipe as a backdrop to create your own custom ketchup.  You can use substitutes in place of all of the sugar sources for a diabetic-friendly version.  Leave out the salt (and check the sodium content of your spices!) to keep down the sodium levels.  Add cayenne or hot sauce to kick it up!

 While fresh tomatoes stewing for hours may give you the ketchupy goodness you prefer, using tomato paste both speeds up the process, and gives you an option when tomatoes aren't in season.  Of course, if you've still got loads of tomatoes that you canned last season, then you're all set!

• 2 (6 ounce) cans tomato paste
• 1/2 cup white vinegar
• 4 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon molasses
• 1 teaspoon agave nectar
• 2 1/2 cups water

I would guess this recipe makes about 16oz

7 Spice Rice Pilaf (Variation 1)

The original recipe can be found here.  However, since I'm never one to just do what I'm told I made some alteration to fit my mood and my likes.  The changes that I made are as follows.

We are also in the works at making a sweeter version (since this one is mostly spicy with just a touch of sweet) with oranges, yellow/orange bell pepper, and different spices.

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Ingredients

1 Whole Red Bell Pepper
1 Green Onion
1 Cup Long-Grain Rice
14 Oz Chicken or Vegetable Broth (I used Chicken)
1 Cup Water
2 Tablespoons Olive Oil*
1/4 Cup Golden Raisins
1/4 Cup Sliced Almonds
Paprika
Black Pepper
Cinnamon
Cumin
Nutmeg
Cayenne
Ginger

*This is an estimation since I just kind of poured it over the Green Onion and Bell Pepper while I was cooking.  I rarely measure my oil.  Sigh.


Directions

 1. First, in a fairly sizable saucepan cook the onion and the bell pepper together with the olive oil until tender, but not brown.

2.When they are finished mix in the rice along with all the spices except for the chopped ginger.  Add the raisins and the almonds.  (Put the seasonings to your liking, but the original recipe called for 1/4-1/2 teaspoon of each.)  Cook, while stirring, over medium heat for about five minutes.

3.  Add the vegetable or chicken broth and the water.  Bring to a boil.  Then reduce the heat and simmer everything (covered) for about 15 minutes.

Let cool -- and Voila!  Foods.

Personal Notes: Depending upon your rice/veggies ratio you should adjust how much of each you use.  This version makes a LOT of rice with smatterings of the vegetables throughout.  If you like something more equal I would advise maybe cutting it down to half a cup of rice and/or adding another vegetable in. And this makes quite a lot of food as well.  Originally I think it was supposed to be a side, but with something so tasteful its better as a meal and you don't need a big plate of it either.  So I'd say depending upon how much you eat this would feed anywhere between 4-6 people.

Healthy Organic Breakfast Ideas

Source: Diet Mind Spirit
Link: http://www.dietmindspirit.org/2008/02/09/healthy-organic-breakfast-ideas/

Personal Note: Whole Wheat bread is actually not any better or worse for you than white bread or any other bread.  Bread is good for you in moderation.

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Things to Avoid

1. Sugar – Definitely avoid foods and drinks containing sugar (high fructose corn syrup, sucrose, sugar). If possible replace sugar with organic honey.
2. Processed/Refined foods (cookies, biscuits, cakes, processed breakfast cereals, white bread and even industrially processed whole wheat breads and muffins)
3. Artificial additives and preservatives (commonly used in sweets, chips, biscuits, ready meals, soft drinks)
4. MSG
5. Caffeine (tea, coffee, cola, energy drinks)
6. Margarine and anything else with hydrogenated fats. (trans fats)
7. Milk and dairy products that have hormones and chemicals.

Things to Eat

1.Try to buy organic and local when possible.
2. Organic fresh fruits and vegetables – vary your selection each day.
3. Organic whole grains – such as wholemeal breads, oats, brown rice, wholemeal pasta
4. Organic whole foods – foods that are not processed are better for you.
5. Lean sources of protein – uncured meats, poultry or vegetable sources such as beans or nuts
6. Hormone-free and chemical-free milk, yogurt and other dairy products.

Healthy Breakfast Ideas. 
Some take longer to prepare; some are quick meals for people on the go.

 1. Homemade Cereals – If you must have your breakfast bowl of champions, do it the organic way: easily throw together a mix of organic rolled oats, barley and rye flakes, seeds, nuts, dried fruits and berries.

2. Breakfast Smoothies or Juices – mix your favorite fruit and maybe add a little milk or yogurt, pack a handful of nuts to crunch on while drinking your yummy breakfast smoothie.

3. Organic Oatmeal – If you’re into a warm, soft and comforting bowl of oatmeal, go for it. Mix in fruit like raisins, bananas, cherries or whatever fruit you like.

4. Fruits – Eat a fruit or more. I love eating fresh fruit salads for breakfast (don’t eat those canned ones) and top it with a dollop of plain yogurt and also sprinkle with sunflower seeds.

5. Egg dishes – contrary to popular belief, eggs are good for you. They just have to be organic eggs (from grass-fed chickens). It’s the industrial eggs that are bad for you. Never overindulge in eggs, however. 1 or 2 should be adequate for breakfast. A little bit about eggs fyi: eggs are rich in protein, and vitamins A, B12, D and E. Also they are a rich source of calcium and zinc. There are 9 types of essential amino acids that the body cannot produce itself and has to get it through food. Eggs are one of the few foods that have all 9 types of essential amino acids.

6. Veggie Omelette (mushrooms, bell peppers, onions, tomatoes, etc. – add cheese if desired)

7. French Toast - instead of drenching your FT in maple syrup, try organic honey or just eat it with fresh fruit.

8. Whole wheat crepes with fruit – ‘nuf said.

9. Breakfast Burrito – salsa, potatoes, scrambled eggs, cilantro, cooked pinto or black beans wrapped in an organic whole wheat tortilla.

10. Yogurt with fruit – choose a plain yogurt, add your favorite fruit and seeds or nuts and maybe a splash of organic honey.

11. Egg and veggie sandwich-scrambled egg (or however you like your eggs) with sauteed veggies and some melted cheese in between organic whole wheat bread.

12. Veggie egg wrap – like a breakfast burrito but with cooked veggies and cheese wrapped in an organic whole wheat tortilla.

13. Organic Kashi with fruit and soy or regular organic milk – crunchy goodness.

14. Organic muesli – add some fruit and nuts and milk and voila!

15. Grilled cheese and tomato on organic whole grain bread

16. Organic rice cakes or rice crackers spread with organic peanut butter, Vegemite, a boiled egg (crushed), eggs, veggies or cheese.

17. Organic whole wheat or bran muffins with fruit.

18. Roasted pecan whole wheat pancakes with honey or fruit.

19. Whole wheat scones with blueberries or other fruit

20. Organic whole wheat bagel with cream cheese.

21. Leftovers – eat some leftover dinner for breakfast! Like, say you made whole wheat pasta primavera for dinner and there’s a serving left. Eat that! Etc.

Shadow's Awesome "Stir-Fry" Meal

Becky and I went to the store yesterday and picked up some fruits and vegetables I had never tried, which we had a lot to choose from because I've always been a picky individual with a sensitive palate so I never really tried much.  We got an orange bell pepper and some other things and I needed something to put it in.  So I wanted to make a stir-fry.  All the recipes I looked at were really complex for me just starting out and took marinades and such so I decided to make just a simple little dish which I'll call a Stir-Fry but its just kind of a mix of stuff.  The following is how we made it.  It turned out completely awesome!!!!!!!!!!

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Ingredients

Steak meat, stripped or cubed
1 Green Onion
1/2 Orange Bell Pepper
Small sliver of Chopped Ginger
4 minced Garlic cloves
Slivered Almonds
Spritz of Lemon Juice
Lemon Pepper Seasoning
Garlic Powder
Seasoned Meat Tenderizer
Extra Virgin Olive Oil
1 cup of Long Grained Rice (or however much you'd need for how many people are eating)

How

Now, its up to you how much to use of which.  You know how much you would like these things.  I'm not quite precise because me and Becky just cut and put in what we felt would mix well.  Some people like a lot of meat, others don't.  Also season to taste, obviously.

First I put the seasonings (tenderizer, garlic, lemon-pepper, spritz of lemon juice over it) on the meat and let it sit for a few minutes.  When I put it in the pan I let it get brown a bit and then poured a decent amount (once again to what we felt was appropriate) over the meat along with the minced garlic.  I got this idea from a garlic seasoned olive oil for some garlic fries I made earlier last week.  I stirred them up.

Then I just added the other chopped items: the bell pepper, the ginger, the almonds, and the onion.  Continued to stir them all together.

Meanwhile we were making the rice.  I posted a How to Make Rice post just before this one, so If you don't know a lot maybe start there.  It will be the side to go with the "stir-fry" or you can put the stir fry on top of it, however you like.

I know I'm being really open, but I kind of just created this recipe out of my ass so you can adjust to your likings as well. 

The Final Product

 

Plum Butter

Organic Authority
http://www.organicauthority.com/sauces-condiments-dressings/plum-butter-recipe.html#s.abrrz7uwqayaa



Achieving the correct viscosity for this putter can be tricky, since the cooking time varies according to the ripeness of the plums. After the butter is simmered, it should have the thickness of heavy (double) cream, and once it cools a bit, it should drip thickly from a spoon.

Plum Butter

Makes 5 half-pint jars
1 orange
4 lbs plums
3 3/4 cups sugar
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon

 Have ready hot, sterilized jars and their lids.

Using a vegetable peeler, cut 4 strips of zest from the orange, each about 1 inch wide and 4 inches long. Cut the orange in half and squeeze enough juice to measure 1/4 cup. Pour into a large nonreactive saucepan.

Halve and pit each plum, and cut each half into 3 pieces. Place the pieces in the saucepan, add the sugar, and stir gently to combine. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring often, until the plums are tender, about 5 minutes.

Working in batches if necessary, pass the plums through a food mill or fine-mesh sieve set over another large, nonreactive saucepan. Stir in the vanilla and cinnamon and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the butter is the consistency of heavy cream, 55–70 minutes.

Ladle the hot butter into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months.

Do It Yourself: Yogurt

Organic Authority
http://www.organicauthority.com/breakfast/do-it-yourself-yogurt-recipe.html#s.abrrz7uwqayaa






Yogurt has quickly made its way to the top with regards to trendy, healthy foods. With dozens of varieties -- Greek style, drinkable, soy -- and an endless list of flavors, from strawberry and lemon to key lime pie, yogurt is a mainstay in the hearts and refrigerators of many Americans. As a snack or an ingredient, yogurt is a must-have... but you can save both time and money by making your own all-natural yogurt at home.
Homemade yogurt is simple, and while the process takes about eight hours total, very little of it is hands-on time. Prepare your yogurt at night before going to bed, and let the magic happen while you sleep. When you wake up, you'll have a supply of plain organic yogurt to use as you please!

The Recipe

The ingredient list is short: A couple tablespoons of plain organic yogurt (after your first batch, this will come from your own supply) and a liter of organic milk. In a large Dutch oven with a lid, heat the milk over very low heat in the covered pot. Bring it to 185 degrees, then slowly bring it back down to 110 degrees, the temperature at which yogurt cultures reproduce. Add a couple tablespoons of plain yogurt and stir them into the milk. You're done!
All you need to do is keep the pot at 110 degrees for about seven hours. This is done easily either with an electric blanket wrapped around the pot, or else by leaving the pot in the oven with the oven light on.
In the morning, your yogurt will be done! A greenish liquid may have formed over the top of the yogurt solids. This is perfectly normal and safe to eat: simply stir the yogurt vigorously (do not pour this liquid off!) and store it in a container in the fridge. Homemade yogurt doesn't contain gelatin, which means that it won't be as thick as some yogurt you may be used to, but it will thicken in the fridge. When you're ready to use it, you can pour off the liquid whey that has formed on the top, or simply stir it in for a more liquidy product.
Your homemade yogurt will keep in the fridge for a week. When you're ready to make a new batch, simply reserve a few tablespoons from the old one and use them with a new liter of milk.

Uses for Your Yogurt

Plain yogurt is the perfect staple food to have on-hand. Not only can it be eaten with a spoonful of jam, sugar or honey for snack time or topped with granola for a filling breakfast, plain yogurt is also a key ingredient for many savory dishes and accompaniments.
Start by thickening your yogurt: Either strain it through a cheesecloth or leave the amount you'd like to use in an uncovered container overnight in the fridge. After this step, your options are endless.

• Combine plain yogurt, grated cucumber and grated garlic for a cooling raita to serve with spicy Indian curries, or use yogurt in our recipe for a delicious Indian salad.
• Use yogurt in place of sour cream on chilis and tacos.
• Use yogurt in baked goods like muffins, quickbreads and our Four-Grain Pancakes.
• Combine yogurt, cardamom and a little bit of sugar for a sweet Indian lassi.
• Even use yogurt as a beauty product to keep your skin looking healthy.