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Amaretto-Coconut Chia Pudding with Apricots

Posted on by Real Food Moms



 

Amaretto Chia PUdding

My daughter completed her freshman year of college and started eating vegan. Chia pudding is nourishing and easy for her to prepare which can be enjoyed for breakfast, a snack or dessert.  

I love the combination of coconut and almonds so when I was challenged to use spirits in this months recipe redux I immediately thought of using Amaretto so I decided to make a Amaretto Coconut Chia Pudding with Apricots. I really enjoy all of the different sweet, tangy, tart summer fruit. Apricots are in season from May-August and they seem to peak locally for a short amount of time. We really enjoy the sweet tangy flavor of apricots.

This months recipe redux is A Spirited ReDux from plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?

INGREDIENTS

  •  13.5 oz (about 1.5 cups) coconut milk (light, canned coconut milk)
  •   2 1/2 teaspoons Amaretto or 1 teaspoon almond extract
  •   1 tablespoons honey or maple syrup
  •   1/4 teaspoon sea salt
  •   ¼ cup chia seeds
  •   3/4 cup of slivered almonds or honey roasted almonds 
  •  4 apricots (3 slices for garnish and dice the rest of the apricots)
  •  Toppings:
  •  1 teaspoon cinnamon
  •   2 tablespoons unsweetened coconut flakes 

DIRECTIONS

  • In a medium bowl  or quart size mason jar with a lid, combine all the ingredients. Stir well and refrigerate. During the first 30 minutes, mix the mixture periodically as it thickens. Cover and refrigerate for at least 3 hours or overnight.
  • The mixture is finished when it is a pudding-like consistency.
  • Portion the pudding between 3 – 6 oz dessert dishes. 
  • Add 1 T of almonds at the bottom of the dish, layer 5 oz of coconut chia pudding. 
  • repeat with approximately 3T of apricots, then 3T ofo almonds, sprinkle with cinnamon, shredded coconut and drizzle with honey if desired. 

 

 

Quinoa Cinnamon Chai Breakfast Bowl

Posted on by Real Food Moms


photo-11

        

Each month, I participate in The Recipe Redux where we are challenged to “re do” or create a healthy recipe based on a theme.  This month’s theme is Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

My daughter is gluten free and eating vegan at the moment and is looking for more breakfast choices. We were just in London and one of her favorite teas was chai so we thought using chai tea instead of water and spices would work really well in this recipe and we were right!  This quinoa cinnamon chai breakfast bowl is a new favorite breakfast. It could also make a nice dessert. 

  Ingredients             

  •          1 cup quinoa
  •          1 chai tea bag  
  •          1 cup hot water (steep tea bag in hot water for 10 minutes)
  •          1 cup unsweetened coconut milk
  •          2 tablespoons honey cup
  •           ½ teaspoon cinnamon (additional sprinkle of cinnamon)
  •           2 ½ teaspoons of shredded unsweetened coconut                                                                                                                                                                

         Directions:

  • Rinse quinoa thoroughly in a mesh colander with cold water.
  • In a medium saucepan (3-4quart) over low heat add rinsed quinoa and dry toast for 2-3 minutes.
  • Add chai tea, coconut milk, honey, and cinnamon stir.
  • Bring to a simmer over medium heat. Reduce heat to low cover and simmer for 15-18 minutes. Until the quinoa is absorbed the liquid.
  • Remove from heat.
  • Pour into bowls sprinkle with coconut flakes and cinnamon. Quinoa will continue to thicken as it cools.
  • Additional coconut milk can be added for a thinner breakfast bowl. 

Tips:

  •            Milk: You can use your favorite milk such as cows, almond or rice milk. If using cow's milk be carefull that it doesn't boil, foam, or overflow. Cow's milk will typically form a skin on top as the pudding cooks. You can stir it into the pudding and it will dissolve or you can remove it with a spoon.
  • If using cow's milk I suggest using organic, grass-fed pasture raised milk. 
  • If using Almond Milk I suggest using checking the label to see if it has carrageenan which can effect gastrointestinal inflammation. http://www.cornucopia.org/carrageenan-2013/ 
  • Nutrition Boosters: almonds, walnuts, hemp hearts, raisins, dried cranberries, fresh peaches or your favorite combination..   

Prepares: 5- 1/2 cup servings

Nutrition Facts: 191 calories, 12.2gms sugar, 6gms fat, 4gms protein, 75gms sodium 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted on by Real Food Moms

photo-11

        

Each month, I participate in The Recipe Redux where we are challenged to “re do” or create a healthy recipe based on a theme.  This month’s theme is Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

My daughter is gluten free and eating vegan at the moment and is looking for more breakfast choices. We were just in London and one of her favorite teas was chai so we thought using chai tea instead of water and spices would work really well in this recipe and we were right!  This quinoa cinnamon chai breakfast bowl is a new favorite breakfast. It could also make a nice dessert. 

  Ingredients             

  •          1 cup quinoa
  •          1 chai tea bag  
  •          1 cup hot water (steep tea bag in hot water for 10 minutes)
  •          1 cup unsweetened coconut milk
  •          2 tablespoons honey cup
  •           ½ teaspoon cinnamon (additional sprinkle of cinnamon)
  •           2 ½ teaspoons of shredded unsweetened coconut
  •                                                                                                                                                                 

         Directions:

  • Rinse quinoa thoroughly in a mesh colander with cold water.
  • In a medium saucepan (3-4quart) over low heat add rinsed quinoa and dry toast for 2-3 minutes.
  • Add chai tea, coconut milk, honey, and cinnamon stir.
  • Bring to a simmer over medium heat. Reduce heat to low cover and simmer for 15-18 minutes. Until the quinoa is absorbed the liquid.
  • Remove from heat.
  • Pour into bowls sprinkle with coconut flakes and cinnamon. Quinoa will continue to thicken as it cools.
  • Additional coconut milk can be added for a thinner pudding. 

Tips:

  •            Milk: You can use your favorite milk such as cows, almond or rice milk. If using cow's milk be carefull that it doesn't boil, foam, or overflow. Cow's milk will typically form a skin on top as the pudding cooks. You can stir it into the pudding and it will dissolve or you can remove it with a spoon. 
  •          Additions: almonds, walnuts, hemp hearts, raisins, dried cranberries, fresh peaches or your favorite combination. .   

Prepares: 5- 1/2 cup servings

Nutrition Facts: 191 calories, 12.2gms sugar, 16gms fat, 75gms sodium 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quinoa Cinnamon Chai Breakfast Bowl

Posted on by Real Food Moms

photo-11

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Each month, I participate in The Recipe Redux where we are challenged to “re do” or create a healthy recipe based on a theme.  This month’s theme is Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

My daughter is gluten free and eating vegan at the moment and is looking for more breakfast choices. We were just in London and one of her favorite teas was chai so we thought using chai tea instead of water and spices would work really well in this recipe and we were right!  This quinoa cinnamon chai breakfast bowl is a new favorite breakfast. It could also make a nice dessert. 

  Ingredients             

  •          1 cup quinoa
  •          1 chai tea bag  
  •          1 cup hot water (steep tea bag in hot water for 10 minutes)
  •          1 cup unsweetened coconut milk
  •          2 tablespoons honey cup
  •           ½ teaspoon cinnamon (additional sprinkle of cinnamon)
  •           2 ½ teaspoons of shredded unsweetened coconut
  •                                                                                                                                                                 

         Directions:

  • Rinse quinoa thoroughly in a mesh colander with cold water.
  • In a medium saucepan (3-4quart) over low heat add rinsed quinoa and dry toast for 2-3 minutes.
  • Add chai tea, coconut milk, honey, and cinnamon stir.
  • Bring to a simmer over medium heat. Reduce heat to low cover and simmer for 15-18 minutes. Until the quinoa is absorbed the liquid.
  • Remove from heat.
  • Pour into bowls sprinkle with coconut flakes and cinnamon. Quinoa will continue to thicken as it cools.
  • Additional coconut milk can be added for a thinner pudding. 

Tips:

  •            Milk: You can use your favorite milk such as cows, almond or rice milk. If using cow's milk be carefull that it doesn't boil, foam, or overflow. Cow's milk will typically form a skin on top as the pudding cooks. You can stir it into the pudding and it will dissolve or you can remove it with a spoon. 
  •          Additions: almonds, walnuts, hemp hearts, raisins, dried cranberries, fresh peaches or your favorite combination. .   

Prepares: 5- 1/2 cup servings

Nutrition Facts: 191 calories, 12.2gms sugar, 16gms fat, 75gms sodium 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whole Wheat Sweet Potato Pierogi’s

Posted on by Real Food Moms


CookedPierogies

This month Jane Pilanski an intern with realfoodmoms.com, created The Recipe Redux Recipe Blog. The Recipe Redux challenged us to create a recipe using a favorite kitchen tool or piece of cookware passed down by one of our relatives. To create these Pierogies, I was fortunate enough to use my Great-Grandmother, Regina Grzyb’s rolling pin.  My maternal Grandfather’s (Pop-Pop’s) Mother, she was a first generation American born to Polish immigrants.  Although I did not know her well, besides the time my family lived in the upstairs apartment of her house when I was a little girl, using her rolling pin connected me to her, my family, and my heritage.  When Pop-Pop gave me the rolling pin, he nostalgically told me of his Mother making chruściki, Polish pastries made from fried dough.  He says that when he was a little boy, he would sneak up while she was rolling out the pastries and steal some of the sweet dough; when he got caught, she’d tap him lovingly (I’m sure) with the rolling pin.  A few Christmases ago, I was given her chruściki recipe, which I cherish. 

As I made these updated Pierogies for this Easter for my family, I could only imagine she would have done the same, as she without a doubt made Pierogies and Polish sweets for the holidays. 

  • To update classic Polish pierogies, I swapped whole wheat flour for all purpose and switched white potatoes for sweet potatoes for extra nutrients. 

Ingredients:

  • 2 cup Whole Wheat flour
  • 1 tsp Sea Salt, divided
  • 2 oz Plain 0% Greek Yogurt
  • 1 cup Nonfat Milk (Skim)
  • 1 cup, chopped yellow onion
  • 3 cloves Garlic
  • 1 sweet potato, 5" long
  • 1/2 cup, shredded Cheddar cheese
  • 1/2 tsp, ground Pepper Black
  • 1 tablespoon Olive Oil

Directions:

Dough Dirctions:

  • Mix flour, yogurt, 3/4 cup of milk, and 1/2 tsp of salt together to form a thick dough. This can be done by hand but a stand mixer with a dough hook is best.
  • After the dough is combined in a ball, refrigerate for 30 minutes. Meanwhile start the filling.

Sweet Potato filling: sweet potato filling

  • Bring a large pot filled with water to boil, over high heat.
  • Peel and cut sweet potato into 2 inch cubes and add to pot. Cook potatoes until fork tender.
  • Finely dice 1 cup of onions and 3 cloves of garlic. This can be done by hand or in a food processor. Add onions and garlic to small pan, over med-high heat, drizzle with olive oil. Let onions and garlic cook until soft and tender.
  • When potatoes are tender, drain water and add onion and garlic mixture to the potatoes, off heat. Begin to mash using hand mixer or potato masher, adding up to a 1/4 of a cup of milk for creaminess.
  • Add salt and black pepper to taste.

Assembly:

Pierogi doug

Remove dough from refrigerator and divide into two smaller balls. Dust surface with extra flour and roll ball out flat until its 1/4 in thick

 

 

Pierogi rounds

 

 

 

 

 

  • Using a 4 inch diameter cookie cutter (or I used the top of the Nutribullet cup) begin to cut circles.
  • Add about a tablespoon of the potato mixture into the center of the dough circles and fold in half, using a fork to seal the edges.
  • Continue until all the dough is used. There should be enough for 20 pierogies. 
  • Using a 4 inch diameter cookie cutter (or I used the top of the Nutribullet cup) begin to cut circles.
  • Add about a tablespoon of the potato mixture into the center of the dough circles and fold in half, using a fork to seal the edges.

Cooking:

  • Bring a large pot of water to a boil over high heat, and add the pierogies in, one-by-one, making sure not to crowd the pot. Boil them for approximately 5 minutes or until they float.
  • In the same small pan that you cooked the onions and garlic in: over medium-high heat, refresh the olive oil and add the boiled pierogies until they are lightly browned and are crispy then serve.

Recipe Facts: 

Preparation Time: 60 minute(s)
Cooking Time: 30 minute(s)

Nutrition Facts: Serves: 20 Serving Size: 1 Pierogi (46g) 

Calories: 75.7, Fat Calories: 18.5, Total Fat 2.1g, Saturated Fat 0.9g, Cholesterol 3.7mg, Sodium 90.6mg, Total Carb 11.6mg, Dietary Fiber 1.6g, Sugars 1.4g

 

 

Cauliflower Hummus Patty: Cook Once, Eat Twice

Posted on by Real Food Moms


 

IMG_4174

A Play on Patties : While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. The "patty" theme reminds me of my English Grandmother as she always refered to hamburgers as "patty's".  I decided to make a vegetarian patty using two family favorite foods cauliflower and chickpeas. The ingredients used with the chickpeas is what is used in a traditional hummus and I decided to add the health benefits and creaminess of cauliflower. You can cook once, eat twice with this recipe. The cooked cauliflower can be used as a side dish. You would double the portion and save 2 cups for this recipe.  

Ingredients:

  • 3 tablespoon Olive Oil
  • 3 cloves Garlic, raw
  • 1 tsp Turmeric
  • 1/2 tsp(s) Cumin, ground
  • 1/4 teaspoon Hain Sea Salt
  • 2 cups Cauliflower chopped (1/2" pieces) 
  • 15oz  Garbanzo Beans (canned beans work well) I prefer using a BPA free organic brand.
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 egg beaten
  • 1 cup of spinach (optional to place the pattys on)
  • 1 large radish sliced optional

Tip: Cooking the spices brings out the flavors of the spices

Tip: Turmeric has anti-inflamattory benefits

Directions:

  • Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with olive oil. A olive oil mister works well.
  • In a 10 inch sauce pan or saute pan add 2 T of olive oil and garlic once garlic is slightly golden add the cumin, turmeric and salt.
  • Add the cauliflower and mix well. Place a cover 95% on the pan. Cook for 5-6 minutes until cauliflower is soft. Tip: If cooking once, eating twice this can be used as a side dish. 
  • Once cauliflower is cooked add the lemon juice and either use a potato masher or a fork and mash the cauliflower together in a medium bowl. You can puree it in either a high speed blender or food processer.
  • Add the remaining 1T olive oil to the pan and add the garbanzo beans cook for 2-3 minutes.  
  • Use a potato masher or fork mash the chickpeas not smashing them to leave some texture. 
  • Stir in the tahini, Fold in the beaten egg.
  • The mixture is moist, so it's best to use a ice cream scoop and place them on the baking sheet and use the back of the ice cream scoop to press it down to burgers. 
  • Bake for 15 minutes, carefully flip them using a spatula. 
  • Bake for 5 minutes more until lightly browned. 
  • These can be served  as pictured here on top of 1 cup of spinach with sliced radishes and a tztiziki sauce on a roll  or pita bread. 

Nutrition Facts per serving (89)g = 1 Patty – Prepares 11 Patties

Calories: 118, Total Fat 7.2g, Saturated Fat 1g, Cholesterol 14.9mg, Sodium 81mg, Total Carb 10.2g, Dietary Fiber 3g, Sugars 0.9g, Protein 4.1g

tztiziki sauce: is optional but a tasty way to top this burger.

  • 6 oz Greek Yogurt
  • 1 Tablespoon lemon juice
  • 1/8 teaspoon sea salt
  • 1 small garlic clove
  • 1/4 cup cucumber diced
  • parsley

​Directions:

  • In a small bowl add all of the ingredients and stir together. Garnish with parsley. 
  • Place remainder in a sealed container, label and date it. 

Nutrition Facts: Prepares 14 – 1 Tablespoon servings.

1 serving =  7.2 calories, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 28.7mg, Total Carb 0.9g, Dietary Fiber 0g, Sugars 0.1g, Protein 0.5g

  • 1 cup of Spinach = 7 calories
  • 1 Radish sliced= 1 calorie

I hope you enjoy this cauliflower hummus "patty" as much as we did! Please let us know your thoughts!

 

Hot Chocolate Almond Joy

Posted on by Real Food Moms

Hot Chocolate RRD

This has been an extremely snowy cold winter and I have been drinking a lot of different hot beverages this months Recipe ReDux theme was perfect for me. 

As I am so ready for Spring! 

This month's Recipe ReDux theme, Beverages Are Hot - That which is served in a mug, glass, or stein is becoming just as interesting as what’s on the plate. New cocktail-only blogs are emerging. Pinners are cooking with their Keurig K-cups. Hot beverages have gone way beyond hot cocoa. Beverages are in! Whether you’re serving something hot or cool, kid-friendly or happy hour worthy, show us your healthier drink.

I happen to love dark chocolate and winter is still happening so I decided to make a Hot Chocolate Almond Joy for some friends. They loved it! It brought them back to their childhood with a friend licking the ladel..

I am dairy free so I used almond milk and love the combination of coconut/almond so I added a bit of coconut milk, then of course my favorite dark chocolate. I decided to melt dark chocolate rather than use cocoa powder. 

Hot Chocolate Almond Joy

  • Ingredients:
  • 1 3/4 cup almond milk
  • 1/4 cup canned coconut milk 
  • 2 ounces of dark chocolate (broken in small pieces)
  • Cinnamon
  • Raspberry's for garnish optional

​Tips: Benefits of Dark Chocolate is that it is high in flavonoids that have antioxidant qualities. 

​Directions:

In a small pot, add almond and coconut milk whisk together. 

Add the dark chocolate and bring to a simmer over medium heat (don't boil). Reduce to low heat for another 3-5 minutes whixk together the chocolate to combine. 

Pour into 2 mugs.

Top each mug with a sprinkle of cinnamon and add a raspberry garnish if desired. 

Tip: A cinnamon/sugar combination can be used to top the hot chocolate almond joy.

Tip: I would suggest purchasing a almond milk that does not contain carageenan as it can cause gastrointestinal discomfort. http://www.cornucopia.org/carrageenan-2013/

 

 

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