July in the kitchen

July in the kitchen.....a time when there's so much cooking to do and so much garden goodness to be had but man, it can be just too stinkin hot to be in there! The last thing I want to do is stand over a hot stove or oven in this heat!  That's when you get creative and make delicious dishes like:

- Three Bean Salad. Really it's just two beans (I have an over abundance of wax beans at the moment). Feel free to add a third if you like. Delicious, tangy and slightly sweet, this salad is delicious chilled or at room temp. No appliances were used in the making!

- Carrots. Ok so there's really nothing involved in the preparation of this. Especially if you don't peel them. But there's nothing like a carrot from your garden. Serve it up with hummus, bean dip or ranch and you've got snack time all set!

- Crooked neck squash crust less quiche. I obviously needed the stove and oven for this one. But here's the trick; I assembled the quiche, popped it in the oven and went for a run, leaving the husband to set the timer on his phone while he waited for it outside. Win-win if you ask me!

- Pickles and pickled wax beans.  Oh these are going to taste delicious in a few weeks. Vinegar, pickling spices and a bit of heat from our jalapeños, these are a family favorite!

What are some of your favorite Summer eats that get you out of the kitchen?

In the garden this week, Kale and Garlic Scape Pesto recipe

In The Garden 

Remember when I said soon the veggies would be ready all.at.once? Yeah.... Here it comes!

Right now the cucumbers, jalapeños and wax beans are ready for picking. There are tons of tomatoes on the vines but haven't turned red yet. Our honey bees are loving all the flowers on the squash plants! 

As I look at the corn.... 'Children of the Corn' comes to mind.

I am so grateful to have such a healthy, bursting at the seams garden. There is nothing quite like walking out your door and into your own "farmacy" , picking for your next snack or meal. I know that once those cherry tomatoes are ripe, the kids will be plucking them from the vine. Now that will be some great pictures to share!

Kale and Garlic Scape Pesto Recipe

Last week we harvested our first garlic crop. I think this was the most exciting for me. I use garlic in my cooking almost daily and to not have to buy any was going to amazing! We did really great for our first time!

One part of the garlic I was also excited to use was the scape. 

1. Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up.  Scapes are delicious to eat! Scapes taste just like garlic. They can be used in exactly the same way as garlic in any recipe.
   I went to my local Farmers Market and a farmer had Scapes and told me I should try making pesto with mine. Pesto? Brilliant! This family LOVES basil pesto, let's try it.  For my variation I also used Kale, boosting the nutritional value and making sure it wasn't too garlicky for my children to eat.  Everyone LOVED it!  You must try it!
   
   
   

   
   

   2 cups of kale ( I used Tuscan Kale)

   3/4 cup Garlic Scapes, thinly sliced

   1/4 cup toasted walnuts

   1/2 cup Parmesan cheese

   1 cup olive oil

   Salt and Pepper to taste.

   
   

   Add Scapes, Kale and walnuts into a food processor and mix until finely chopped. With the processor still running, slowly add the olive oil. Remove pesto to a bowl and mix in the cheese. 

   
   

   Presto your Pesto is done! (Ok, that was cheesy but funny.) I served mine over whole wheat pasta.

   
   

   

   
   

   

   
   

   

   
   

   This was a quick and easy dinner to get on the table. Pesto is a go to staple in our house. I hope you try this recipe and it becomes one of yours too!

   
   

   Much love,

   Alyssa

   Ox 

   
   

   
   

Power Green Smoothie

It's Sunday Funday friends! After an early morning run, I'm fueling up with my favorite smoothie. It's so delicious and jam packed with good for your ingredients I want to share it with you. I was mindful of the measurements this time, usually it's a little bit of this and a whole lotta green so please excuse some of that! 😉

Power Green Smoothie

2 big handfuls of organic spinach

1 cup frozen fruit ( I love this one from Trader Joes)

1/2 cup plain, non-fat Greek yogurt

1 scoop Green Vibrance Powder ( great for the gut with 25 billion probiotics)

1 scoop Mega Food Daily Maca Plus Women Over 40 ( because I'm only as young as I feel! Supports the changing needs of women's reproductive system.)

1/4 tsp Turmeric (good for my joints)

Dash ground black pepper (enhances the efficacy of the Turmeric - food synergy)

16 oz water

Blend until smooth. Makes 32 oz of smoothie. Great start to your day or sip for breakfast and morning snack.

So good! I hope you enjoy it as much as I do. Get out there and have a Funday Sunday!

Garden Happenings and Couscous Salad recipe!

Garden Happenings!

So much has been happening in the garden.... all the veggies are exploding! Well not literally but geez a Lou, everything is huge! I know from experience that all the tomatoes, squash (oh the squash), beans and cucumbers will be ready all at the same time and I will be flipping through my recipes, old and new, in search of ways to nourish ourselves with all the over abundance of it all. I'll have to remember to breathe as well.

We LOVE growing a garden.  It's a family affair really.  It all starts when the snow is flying outside with the seed catalogs and the layout planning.  Just when we think winter Will.Never.End.... our chance to get dirty comes.  The kids help in the tilling of the soil, digging of the holes and planting of the seeds.  It's very rewarding to them once they see the fruits of their labor. 

 Do you have a garden?  What do you plant?

Mama Mingle Event!

Are you a new mama?  Are you expecting?  This is an amazing event just for you!

Come meet the best resources all in one place, meet other new and expectant mamas, eat delicious food and have fun!  I'm so excited to be a part of this event, I hope I see you there!

Couscous Salad Recipe!

This is my new favorite summer salad.  Remember the abundance I talked about earlier?  This is a great recipe to you some of that up!  Fresh veggies, pearled couscous and a smoked paprika dressing that's to die for.  Seriously, I'd put this dressing on everything it's that good!  I originally got this recipe from a cookbook but revamped it to make it my own. 

 Ask me how I can revamp a recipe of yours!

Dressing

1/3 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

Couscous

1 tablespoon extra virgin olive oil

1 1/3 cup whole wheat pearl couscous (I used tri color, it's what I had on hand)

1/2 teaspoon salt

Salad

2 cups grape or cherry tomatoes, halved

1 cup jarred roasted red bell peppers, drained and coarsely chopped (Trader Joe's has a red and yellow roasted red pepper jar that I love!)

2 packed cups baby spinach leaves

1/4 cup garlic chives, diced

5 oz capers, drained and rinsed

1/3 cup slivered almonds

For the dressing:

In a small bowl, whisk together the olive oil, vinegar, smoked paprika, salt and pepper until smooth.

For the couscous:

In a large saucepan, heat the olive oil over medium heat.  Add the couscous and cook, stirring frequently, until the couscous is golden, 4 to 5 minutes.  Add 2 cups of water and the salt and bring to a boil.  Reduce the heat to medium-low.  Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes.  Uncover and set aside to cool slightly.

For the salad:

In a large bowl, mix together the tomatoes, bell peppers, spinach, chives, capers and almonds.  Add the couscous and the dressing.  Toss until all the ingredients are coated.

Enjoy!

I hope you and your family enjoy this hearty salad, it's seriously good!  You can serve it at room temperature or chilled, making it the perfect dish for your next BBQ or picnic.

So my friends, thanks so much for stopping by.  Check back often for updates, more recipes and maybe some giveaways! 

Mommy Mingles - July 21st

I'm so excited to be a part of  a fun event for new and expecting mamas!  Come and check out other local businesses and hear the latest information geared just for you!  This is a fantastic chance to connect with other mamas and it's FREE!  Plus you have a chance to win fabulous prizes!

I hope to see you there!

Later days of summer

Everything seems to happen later during summer.  Wake ups, meal times and bed times.  Why wouldn't they?  There's far too much fun to be had!  Bike riding, playing catch, street hockey, fires with smores and of course swimming.  So much swimming!  We surround ourselves with those who bring us joy and laugh until the sun sets and the sky turns a beautiful shade of pink.  Ahhh....summer!

Who cares that we take bites of dinner in between epic cannon balls?!  Or that our growing up, oh so fast daughter wakes a bit later to make popovers for everyone for breakfast?!

Memories are being made!  We will over indulge in this time and enjoy every bit of it!

Garden Happenings!

I get so excited when our garden starts popping!
Garlic, spinach, arugula, cucumbers, tomatoes, corn and squash.  Oh, did I mention I love summer?

The bees are doing well too.  Busy buzzing around.  We'll keep an eye on things as my husband is a bit concerned the queen isn't laying as many eggs as she should.  For such a small creature, they sure are complex!

Right now we have an over abundance of Arugula.  I absolutely love arugula!  This peppery green is a wonderful addition to salads and I've also made pesto with it.  Delicious!  I have the recipe for you this week.....

Healthy Recipe of the Week!

Arugula Pesto

2 packed cups of fresh arugula
1 garlic clove
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese ( I used a dairy free option)
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste.

In a food processor, blend the arugula and garlic until finely chopped.  With the machine running, gradually add the oil, processing until well blended.  Transfer the pesto to a large bowl, and stir in the Parmesan cheese, 1/2 tsp salt and 1/4 tsp pepper.  Season the pesto with more salt and pepper to taste.
The pesto can be made up to 2 days ahead.  Cover and refrigerate.
*Adapted from Everyday Italian cookbook

I served this over whole wheat pasta and was eaten outside, in between an epic cannon ball contest at 8:30 at night.  Yup.....It's summer time!

Healthy Happenings!

Mamas Mingle

July 21st 6:30-8:30

Seacoast Birth and Family Connection
165 Lafayette Rd North Hampton, NH

Join me for a night just for you mamas!  
Connect with other mamas as you enjoy virgin cocktails and snacks, visit various professionals who are here to guide and nurture you on your parenting journey.

I will be speaking about the ways pregnant and nursing moms can have a healthier pregnancy and baby, experience a smoother delivery and recovery and how you can implement optimal pre and post-natal nutrition practices.

Wishing all of you a fantastic week that's filled with memories being made!

Much love,
Alyssa
OX

Weekly Newsletter: Bees, promised recipe and healthy happenings

The Bees are Back!

Here we are again. All the familiar feeling; excitement, nervousness are back once again. I'm happy to be able to bring more bees home. 

We've gone with a new type of bee, Italian Bees....fitting don't you think? However this was purely by accident. The Carniolan variety we had before had problems with their queens this year. This is a problem we didn't want to take on; if you remember our problem with our queen in the past. You can read about it here: http://healthyappetitesllc.blogspot.com/2013/08/queen-bee-drama.html?m=1

           It's such an amazing sight. 

This bee is covered in powdered sugar. They are sprinkled in sugar before being placed into the hive to rid them of mites.

With crossed fingers and a leap of faith, will begin another bee journey. I'm excited to chronicle this here to share with you.

Healthy Recipe of the Week:

Last week on my Facebook page; https://m.facebook.com/HealthyAppetitesLLC I promised you the recipe for Mexican Quinoa Casserole. This was delicious and so easy to make!

Oven-Baked Mexican Quinoa Casserole

Prep time

10 mins

Cook time

70 mins

Total time

1 hour 20 mins

Saute the onion and garlic, then toss everything in a casserole dish and let it cook in the oven for 1 hour. 

Serves: 4

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup uncooked quinoa
• 28 oz can diced tomatoes, with liquid
• ½ cup water
• 1 tbsp ketchup
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp chili powder (more if you like things spicy)
• Salt & freshly ground pepper
• 15 oz can black beans, rinsed and drained
• 15 oz can corn kernels, with liquid
• 3 cups baby spinach
• Toppings of choice: sour cream, plain Greek yogurt, avocado, cilantro, cheese etc.

Instructions

1. Preheat oven to 350F.
2. Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
3. Add quinoa, deced tomatoes (with juice), water, ketchup and spices. Season with salt and pepper and stir to combine.
4. COVER and place in oven and set timer for 30 minutes.
5. Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
6. Return to oven, covered and set timer for another 30 minutes.
7. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
8. Top with sour cream, diced avocado and/or cilantro and serve.
9. IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.

*Adapted from Vegangela

Affirmation of the Week: 

Never doubt the power of positive thinking!

         Healthy Happenings:

Healthy Appetites Meal Planning. 

Let me help make your meals healthier and easier by doing the planning for you! 

Details are here: http://healthyappetitesllc.blogspot.com/2015/03/weekly-newsletter-welcome-to-healthy.html?m=1

HSS After school Enrichment

We are off to a great start!  We've jumped right into learning about how to  make healthy choices everyday.  I've introduced the concept of Traffic Light Eating; Green Light  = Go/Grow Foods Yellow Light = Slow Down Foods  and Red Light = Stop and Make a Healthier Choice Foods.  This is a fun, kid friendly way to talk about healthy eating to children.

We take time to talk about their school day while eating a healthy snack I've provided.  Fruit, veggies with hummus and homemade granola bars are a few of the snacks we've shared so far.

We enjoy PLAYING outside during our time together as well.  Games such as Frisbee, Simon Says, Tag and Red Light-Green Light are fantastic ways to get their bodies moving and having fun. Boy, these kids are fast runners!

Time Out for Mom - COMING SOON, STAY TUNED!! 

I hope you all have a wonderful week.  Remember to take time for yourself, pause, breath deep and smile!

Much love, 

Alyssa

ox