Balancing Maca Green Smoothie Recipe

Balancing Maca Green Smoothie - this green smoothie is hormone balancing and a good source of protein and fiber for women 40+ ~ http://jeanetteshealthyliving.com

This Balancing Maca Green Smoothie is a great sip to start the day for women 40+.

Balancing Maca Green Smoothie - this green smoothie is hormone balancing and a good source of protein and fiber for women 40+ ~ http://jeanetteshealthyliving.com

Recently, I had an annual physical exam, and my doctor told me that women go through more hormonal changes than men over their lifetime. Puberty is the first time hormone levels change in females. Then, when women become pregnant, their hormone levels change once again. And finally, when a woman becomes pre-menopausal and goes through menopause, her hormone levels change yet again.

Male hormone levels change just once, during puberty. Doesn’t sound quite fair, does it? I joke with my husband that I’d love to see him experience everything a woman has to go through in her lifetime in one day…just once. He doesn’t find this joke funny at all.

As women age, they need to take even better care of themselves, with the goal of staying vibrant, active and pain-free. I’ve been making some changes to my “health maintenance plan” over the past year to improve my energy level and general health. This program is specific to my current health status, so I encourage you to schedule an annual physical exam with your doctor and discuss what your personal health maintenance plan should be.

Maca is a plant that grows in the high mountains in Peru that’s been used for many years for healthy energy.* MegaFood’s Daily Maca Plus Women Over 40™ is specially formulated to support women in their 40’s and beyond who are experiencing the everyday hormonal imbalance and discomforts related to perimenopause and menopause.* This nutrient booster powder contains Maca, Chaste Tree Berry, Ashwagandha, Black Cohosh and other herbs, which are time-honored botanicals known to help maintain a healthy hormonal balance and to support a smooth transition through the various stages of a women’s life, including occasional hot flashes and night sweats, associated with menopause and perimenopause.* These ingredients combine to support cardiovascular health and stress response, as well as healthy mood and sleep. *

Women don’t talk much about perimenopause or menopause. I’m sure it’s because no one wants to be the bearer of bad news to come. Sleep disturbances and hot flashes are just some of the things that you can look forward to. It’s not easy being a woman! But, women are resilient; it’s just another phase in life you have to go through.

Consider adding MegaFood Daily Maca Plus Women Over 40™ to your smoothies as a proactive approach for moving through peri-menopause and menopause smoothly by keeping hormones balanced.*

I came up with this “Balancing Maca Green Smoothie” for women 40+, which is geared to help manage all the aforementioned shifts a female will begin to experience at this stage of life. There is no added sugar, just the natural sugar found in strawberries and mangoes. Oats, almonds and kale contribute fiber and protein, and additionally, the kale also contributes calcium.

This balancing morning maca green smoothie is refreshing, just sweet enough and a great way to start the day. It’s also vegan, dairy-free and gluten-free.

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Hormone Balancing Green Smoothie

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Author: Jeanette

Serves: 1

Ingredients

  • ½ cup strawberries, cut up
  • ½ cup mango, chopped
  • 1 cup kale, tough ribs removed, chopped
  • 2 tablespoons gluten-free oats
  • 2 tablespoons almonds
  • 1 scoop MegaFood Daily Maca Plus Women over 40™
  • 1 cup ice water

Directions

  1. Place all ingredients in blender and blend until smooth.

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Disclosure: This blog post was sponsored by MegaFood as part of my participation in their Ambassador program. All thoughts and opinions are my own.

*These statements have not been evaluated by the Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease.

5

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Author: Jeanette

Serves: 1

Ingredients

Directions

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Disclosure: This blog post was sponsored by MegaFood as part of my participation in their Ambassador program. All thoughts and opinions are my own.

*These statements have not been evaluated by the Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease.

Source: Jeanette’s Healthy Living

Arugula Watermelon Salad Recipe

Delicious watermelon salad recipe featuring fresh arugula, feta, and olives with sherry vinaigrette - cookieandkate.com

You know when you’re ordering at a restaurant, and you’re only kind of hungry so you go for a salad, only to become ravenous as plates start landing on other tables? At which point you start hoping and praying that your salad will not be one of those artfully arranged, meager salads, but instead a plate overflowing with hearty ingredients?

watermelon salad ingredients

That’s how I met this salad. I’m always drawn to the more unusual options on the menu, so I couldn’t resist the watermelon and arugula salad at Blvd Tavern here in Kansas City. Their version also includes pickled watermelon rind, which was awesome but would have doubled the prep time, so I went without here.

I was relieved when my salad arrived on a small-ish plate, but with an impressive amount of food piled on top. It turns out that ripe watermelon tossed with bitter arugula, balanced by creamy feta and Kalamata olives, is a real treat. Trust me. I have no doubt that this salad would be fantastic with big slices of heirloom tomato in lieu of the watermelon, too.

  • Print

    Author: Cookie and Kate

    Recipe type: Salad

    Prep time:

    Total time:

    Serves: 4 side salads

    Ingredients

    Salad

    Vinaigrette

    Instructions

    Notes

    Recipe inspired by Blvd Tavern in Kansas City.
    Make it dairy free/vegan: You could probably replace the feta with additional olives.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Easy College Dinner Recipes with Printable Weekly Meal Plan

    Easy College Dinner Recipes , Tips and Weekly Meal Plan - easy dinner recipes for college students, including lots of tips for budget-friendly, time-saving meals. Free printable weekly dinner plan, shopping list and recipes ~ http://jeanetteshealthyliving.com

    This post contains lots of Easy College Dinner Recipes with a Printable Weekly Meal Plan and Shopping List(at the end of this post)for the beginner college cook.

    Ingredients for Easy College Dinner Ideas

    One of my boys is living off campus this year and will be off the meal plan. Like most college students who are no longer on the meal plan, he will have to prepare all his own meals and stay within abudget. Breakfast and lunch are easy (he makes oatmeal for breakfast and sandwiches for lunch), but cooking dinner is going to be a challenge.He needs easy college dinner recipes.

    My son has four requirements for cooking dinner. He will only prepare meals where: (1) no cutting is needed; (2)only a few ingredients are required; (3) minimal dishes need to be washed; (4) a healthy portion of protein is included. There will be no measuring of ingredients either.

    I spent last week coming up with easy college dinner ideas that meet these four requirements. Fortunately, there are many spice/herb/seasoning mixes, marinades and simmer sauces available in supermarkets that can make easy meals for college students.

    One pot meals and food that can be prepared in large batches and transformed into multiple other meals will be key to my son’s ability to meet his criteria for easy college dinners while eatinghealthy.

    Basic College Kitchen Equipment

    In a previous post, I laid out what I thought were essential equipment and supplies for a college kitchen . I have to admit looking back at this list that this was a list of what I would have liked in my first college kitchen (my specialty dish in college was Kung Pao Chicken ). Here is a very streamlined list of kitchen essentials for college students like my son who are only interested incooking very simple meals.

    Basic College Pantry Items

    Basic College Groceries

    Purchases That Will Save Time

    Cooking healthy college dinners can take less time if you buy some prepared foods to supplement your meal. Prepared foods are almost always more expensive than cooking it from scratch yourself, but sometimes it is worth the extra expense when you’re short on time.

    Cooking Gifts for College Students (Nice To Haves)

    Cooking Large Batches Saves Time

    You can save a lot of time cooking healthy college dinners by cooking in large batches before the school week begins.

    Five Ways to Stretch Your Dollar

    Cooking healthy college dinners doesn’t have to cost an arm and a leg. In addition to buying items on sale, choosing cheaper cuts of meat and including less expensive sources of protein like beans and eggs at dinnertime can stretch your dollar.

    Three Healthier Food ChoicesFor College Students

    Three Easy Vegetable Ideas For Dinner

    Budget-Friendly Ground Meat Recipes

    Ground meat (e.g., ground turkey, chicken, beef) is one of the cheapest forms of meat you can buy at the supermarket and is super versatile.

    Ground meat can be made into burgers and seasoned with your favorite spice/herb mix. Form them into square patties and serve on toasted whole grain bread if you like (a slice of melted cheese on top would be nice too).

    Almost everyone loves chili, pasta with meat sauce and tacos. The ground meat is cooked the same for all three of these recipes. Simply heat a little oil in a large skillet and saute the ground meat of your choice until browned (if you have chopped onion or garlic, this is a great time to add some). Then it can be used in one of the following ground meat recipes. I recommendmaking a double batch of chili and pasta meat sauce, and freezing it.

    Turkey Bolognese Sauce Served Over Gluten-Free Pasta

    Budget-Friendly Chicken Recipes

    Chicken is a college student’s best friend. It’s relatively inexpensive, healthy and a great source of lean protein.

    One of the simplest one dish meals that can be made in large quantities if this

    Easy Pan Roasted Chicken and Vegetables

    Packaged simmer sauces are also a great way to make dinner in very little time using chicken. I scoured the ethnic section of our grocery store and found a number of wonderful Indian and Asian simmer sauces. You just place chicken in a pot with the simmer sauce and cook. Alternatively, you canbake chicken with the sauces (I think this method would work better if you’re using chicken on the bone).

    Grilling boneless chicken (or fish) on a panini press is one of the easiest college dinner ideas. Mom and Dad – this is a great gift for your college student. Simply season a batch of boneless chicken with your favorite spice/herb mix, drizzle with olive oil and grill. Since the panini press cooks both sides of the chicken at the same time, it only takes about 10-15 minutes on the high setting to cook boneless chicken breast.

    6 Easy College Dinner Recipes Using Leftover Chicken

    Leftover cooked chicken (grilled, roasted or store-bought rotisserie chicken) is really versatile and can be transformed into many new easy college dinners throughout the week:

    Baked Pasta with Chicken and Vegetables – Mix together cooked whole grain pasta, cut-up cooked chicken, and cooked vegetables of your choice in an oven proof dish. Sprinkle with shredded cheese or grated Parmesan cheese and bake at 350 degrees for 25-30 minutes. Alternatively, you can put everything in a microwaveable bowl and cook 3-4 minutes until heated through.

    Easy Chicken Parmesan – Top grilled chicken breast with some pasta sauce and shredded cheese; bake at 350 degrees for 10-15 minutes, until chicken is warmed through and cheese is melted. Alternatively, you can heat this up in the microwave for 2-3 minutes (The Lekue Steam Case would work for this; if you don’t one just make sure to cover the dish so it doesn’t splatter).

    Mexican Rice Bowl – Topa scoop of warm rice with chopped cooked chicken, canned black beans, shredded cheese, lettuce greens and salsa. Guacamole (you can buy prepared guacamole in individual portions) and Greek yogurt or sour cream are nice extras.

    Chicken-Veggie Quesadillas – Place whole grain tortilla in a skillet; sprinkle with some shredded cheese, and chopped cooked chicken (grilled/roasted chicken or taco meat) and leftover cooked vegetables. Cook until cheese is melted; flip and continue to cook until meat is heated through.

    Chicken Vegetable Fried Rice – Heat a little oil in a large pan. Add cooked brown rice and toss until hot. Push the rice to the sides of the pan and add a few whisked eggs. Once eggs are firm, mix with rice and add chopped cooked chicken and leftover cooked vegetables. Season with soy sauce.

    Hearty Ramen Noodle Soup – Cook ramen noodles according to package,adding leftover cooked vegetables, chopped cooked chicken and an egg (crack open into the pot).

    Weekly College Dinner Meal Planner

    I came up with an easy college dinner menu for the week to get you started. It costs about $35for groceries or just $5/dinner based on prices I found on Peapod.com.

    Here’s the gameplan:

    Print out this

    College Dinner Meal Plan #1

    Shopping List #1

    Recipes

    More Easy College Dinner Recipes

    For the more adventurous college student who is willing to do a little extra work, here are additional dinner recipes you might want to try:

    Easy Herb Spiced Roasted Chicken

    Roast Chicken with Cumin and Cilantro Scallion Salsa

    Mexican Taco Nacho Mac and Cheese

    Mexican Turkey Taco Meatloaf Muffins

    Turkey Taco Nacho Casserole

    Turkey Taco Pizza

    Tomato Paste Pasta

    Pasta Puttanesca (stir in a can of tuna for extra protein)

    If you liked this post, you might also want to read:

    Essential Equipment and Supples for the First College Apartment Kitchen

    30+ Easy Healthy College Dorm Room Snack Recipes

    Source: Jeanette’s Healthy Living

    Healthier Strawberry Shortcake Recipe

    Classic strawberry shortcake made healthier with honey, whole grains and coconut whipped cream. Easily vegan, too. cookieandkate.com

    I was hoping to tell you that I’d bought a house today. A cute 1930s Victorian farmhouse with tall ceilings and lots of big windows. It was a blank slate on the inside, so I could have made it exactly how I wanted it to be. It was going to be the Cookie and Kate studio! I was going to have a beautiful, functional kitchen for the first time in my life! I was going to grow a garden in the side yard!

    ingredients

    Of course, I got carried away and decorated it all before it was officially mine. Then, the owner took it off the market, for reasons that I won’t bore you with, so it is not mine. I’ll just keep living in this rent house, with its low ceilings, dingy kitchen and beige bedroom walls… which now seem even lower, darker, and more like stained cargo khaki shorts. First world problems.

    On the upside, I have strawberry shortcake to share today! The idea came to me after I nailed one of the baked goods for the cookbook, which I am so excited to share with you next spring. I had to figure out how to make strawberry shortcake before summer ended. Here it is. This one tastes like classic strawberry shortcake, but it is made with whole grains and it’s naturally sweetened, too.

    I used coconut milk instead of heavy cream, and there’s no butter required in the shortcake, so it’s easily made vegan. The only trick with coconut milk is that you really must use regular (as in, not light) coconut milk for the recipe to work well, and you’ll need to chill one can (not both) in the fridge overnight. Or hey, use regular whipped cream instead. Either way, while this recipe is more wholesome and nutritionally redeeming than standard strawberry shortcake, it is not a low fat recipe.

    At the risk of sounding paranoid, a couple health-related notes about ingredients—please buy organic strawberries, as they are the fruit with the highest pesticide content . Also, please buy coconut milk that comes in BPA-free cans (like the Native Forest brand and Trader Joe’s). The high fat content of coconut milk draws the BPA out of the liners, even more so than acidic tomatoes do. I was shocked when I learned that recently.

  • Print

    Author: Cookie and Kate

    Recipe type: Dessert

    Prep time:

    Cook time:

    Total time:

    Serves: 9 servings

    Ingredients

    Shortcake

    Coconut whipped cream – can be replaced with 2 cups regular whipped cream, if you prefer

    Strawberries

    Instructions

    Notes

    Make it vegan: Use maple syrup instead of honey.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Breakfast Shrimp Egg White Muffin Cups Recipe {calphalon Giveaway}

    Breakfast Shrimp Egg White Muffin Cups - 60 calories and 9 grams of protein each make for a healthy breakfast. They reheat well and are portable, perfect for busy weekdays! ~ http://jeanetteshealthyliving.com

    These Breakfast Shrimp Egg White Muffin Cups are a healthy way to start the day. Each egg muffin cup is 60 calories and contains 9 grams of protein.

    Breakfast Shrimp Egg White Muffin Cups - 60 calories and 9 grams of protein each make for a healthy breakfast. They reheat well and are portable, perfect for busy weekdays! ~ http://jeanetteshealthyliving.com

    This post is sponsored byAllWhites®

    A few weeks ago, our family drove down to Florida for our summer vacation. As we traveled down the East Coast, we enjoyed fresh seafood and some wonderful Southern food. My favorite breakfast was the Southern style buffet at the Omni Amelia Island Plantation Resort, replete with specialty items like blueberry-maple sausage patties, grits and corn, homemade jams and nut butters, fresh salsas, and Florida honey, in addition to the more standard fare.

    The omelet station showcased an array of fillings, including shrimp and crab. My husband and I especially loved the egg white omelet with shrimp and lots of fresh vegetables, including a little jalapeno pepper for a kick. I had never eaten shrimp for breakfast but now I can’t get it out of my mind.

    The day after we returned from our Florida road trip, I made these Breakfast Shrimp Egg White Muffin Cups with all the flavors of the omelet I so fondly remember from that breakfast. Shrimp adds so much flavor to these breakfast egg muffins. A little goes a long way.

    These breakfast shrimp egg whitemuffin cups are a portable, quick and easy breakfast idea that is high in protein (9 grams each) and low in calories (60 calories each). They can be prepared ahead of time and reheated the next morning, making them perfect for busy weekday breakfasts.

    These Breakfast Shrimp Egg White Muffin Cups areloaded with fresh vegetables ~ spinach, red peppers, and corn. Jalapeno, garlic, and scallions are the aromatics. Shrimp adds extra protein and great umami flavor.I used AllWhites® 100% Liquid Egg Whites instead of whole eggs to lighten up these breakfast egg muffins.

    AllWhites 100% liquid egg whites are a great alternative to whole eggs because they are cholesterol-free, fat-free, have half the calories of traditional whole eggs, and are rich in protein. AllWhites is pasteurized for safety, so you can also enjoy it uncooked, in shakes and smoothies, without fear of food borne illness.

    A touch of turmeric gives these egg white muffin cups a little yellow color since there are no yolks in this recipe.

    First, the aromatics (garlic, scallion and jalapeno), red bell pepper (I used mini red peppers) and corn are briefly sautéed. Then chopped shrimp is added and sautéed until just cooked through. Finally, fresh spinach is tossed in until barely wilted. The browned bits from sautéeing add flavor to these egg white breakfast muffin cups.

    The cooled filling is divided evenly among the muffin tins before the egg white mixture is poured on top to ensure everyone gets an equal portion of protein and vegetables. Be sure to oil the inside of the muffin tins for easier removal of the egg muffins after baking.

    These breakfast shrimp egg white muffins take just 20 minutes to set in the oven.

    Enjoy these Breakfast Shrimp Egg White Muffin Cups the day you bake them, or store them in the refrigerator and reheat throughout the week.

    AllWhites is giving away one (1) Calphalon 10? Nonstick Omelet Pan to my readers.

    a Rafflecopter giveaway

    Check out AllWhites on Facebook , Twitter , Pinterest and Instagram for more recipe inspiration using liquid egg whites.

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    Breakfast Shrimp Egg White Muffin Cups

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    Total time

    These mini quiches are high in protein and a delicious way to start the day.

    Author: Jeanette

    Recipe type: Breakfast

    Serves: 3

    Ingredients

    • 2 teaspoons olive oil
    • 1 garlic clove, minced
    • 1 tablespoon jalapeno, finely chopped
    • 1 scallion, finely chopped
    • ½ cup red bell pepper, sliced or chopped
    • ½ cup corn
    • ¼ pound shrimp, shelled, deveined, chopped coarsely (~ ¾ cup)
    • 3 cups spinach
    • 1 cup plus 2 tablespoons AllWhites 100% liquid egg whites
    • ? teaspoon turmeric
    • ¼ teaspoon sea salt
    • ¼ teaspoon black pepper

    Directions

    1. Preheat oven to 375 degrees.
    2. Heat oil in a large skillet and saute garlic, jalapeno, white parts of scallion, red bell pepper, and corn for a minute. Add shrimp, ? teaspoon

      salt
      and ? teaspoon pepper; saute another minute. Add spinach and saute until just wilted. Remove from heat to cool.
    3. In a medium mixing bowl, whisk together egg whites, turmeric, ? teaspoon salt and ? teaspoon pepper.
    4. Oil 6 muffin tins. Divide shrimp and vegetable mixture among the tins. Carefully pour egg white mixture over vegetables to the rim of the muffin tins. Sprinkle green parts of scallion on top.
    5. Bake 20 minutes or until egg whites are set.

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    This is a sponsored conversation written by me on behalf of AllWhites 100% Liquid Egg Whites. The opinions and text are all mine.

    5

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    Prep time

    Cook time

    Total time

    Author: Jeanette

    Recipe type: Breakfast

    Serves: 3

    Ingredients

    Directions

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    This is a sponsored conversation written by me on behalf of AllWhites 100% Liquid Egg Whites. The opinions and text are all mine.

    Source: Jeanette's Healthy Living

    Greek Lentil Salad Recipe

    This Greek lentil salad packs great for tomorrow's lunch! cookieandkate.com

    I don’t have exciting news yet. Well, unless you count a cavity-free dental appointment, which was a relief after intensive cookbook recipe testing over the past year. That’s probably not very exciting to you, huh?

    lentils and spinach

    All I have for you is this lentil salad, which is beyond delicious. In fact, I was tempted to make it a last-minute cookbook addition instead, but decided you should get it right away. It features black beluga lentils, which are my favorite lentils for salads. They’re called beluga lentils because they resemble caviar. I like them because they cook in about 25 minutes and retain their shape nicely.

    As humble and inexpensive as they are, lentils are true super foods. They’re loaded with protein, fiber, iron, and more goodness. Their flavor is super earthy, so they go well with other strong, zippy flavors, like the bold red wine vinaigrette I used here. I added chopped spinach, sun-dried tomatoes, olives and herbs to round out the salad.

    I usually stock up on black beluga lentils at Whole Foods and bulk bins, so I hope you can find them. If not, French green (le Puy) lentils will work, too. Don’t forget to skip the “pick over lentils for debris” step—I have found little bitty rocks in there that you wouldn’t want to bite into!

    You all know I’m a big fan of beans, lentils and peas (which are collectively called pulses), and I’m glad to be developing pulse recipes during the United Nation’s International Year of Pulses . For more information about the benefits of pulses, and to join me in committing to eat one serving of pulses every week, visit PulsePledge.com.

  • Print

    Author: Cookie and Kate

    Recipe type: Salad

    Cuisine: Greek

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Salad

    Greek dressing

    Instructions

    Notes

    Make it dairy free/vegan: Skip the feta cheese.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with USA Pulses and Pulses Canada. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

  • Chinese Five Spice Pork Belly Recipe

    Chinese Five Spice Pork Belly - I make this for special occasions and it always receives rave reviews. Serve with steamed Chinese buns, hoisin sauce and sliced cucumbers for an appetizer ~ http://jeanetteshealthyliving.com

    Chinese Five Spice Pork Belly is a special occasion dish that always receives rave reviews.

    Chinese Five Spice Pork Belly - I make this for special occasions and it always receives rave reviews. Serve with steamed Chinese buns, hoisin sauce and sliced cucumbers for an appetizer ~ http://jeanetteshealthyliving.com

    Pork belly buns are very popular these days. It’s funny, because pork belly is a very traditional Chinese food. I’m glad people are finally discovering just how delicious this cut of meat is. It’s definitely a special occasion dish.

    I made this Chinese Five Spice Pork Belly recipe for the twins’ 21st birthday and for an Asian themed party recently. It has received rave reviews from everyone who’s tried it.

    My Aunt Florence made Chinese Pork Belly when my family visited her apartment in the Bronx as a kid. I didn’t appreciate how decadent pork belly was at the time – I just knew it was simply delicious. I did remember that my aunt’s version was steamed, not braised.

    I scoured several Chinese cookbooks to figure out how to make this special dish. First of all, you need to find some good quality pork belly. This is a special occasion meal, so this is not the time to skimp on the fat. I actually bought a leaner pork belly the first time around and found it way too dry. Whole Foods carries pork belly and I’ve had good results with it.

    The cooking process is a two step process. The second part of the cooking process is similar to braising, but it is done in a large steamer.The slow steaming process helps release a lot of the extra fat from the meat, which can be easily skimmed off if you refrigerate it overnight.

    First, the pork belly is cooked whole with some ginger, scallion and garlic to firm up the meat and make it easier to slice.

    Next, once the pork belly is cool, cut it into thick 1/2? pieces.

    Then, place the pork belly skin side down in a heat-proof dish.

    Now, a braising liquid is made by first sautéing scallions, ginger star anise and cinnamon until fragrant.

    Then, add dark soy sauce, regular soy sauce, rice wine brown sugar and water.

    Next, pour the braising liquid on top of the sliced pork belly.

    Finally, cover the dish with a piece of parchment paper and steam gently for 1 1/2 hours.

    This recipe does take some time to make, but can be made ahead of time. In fact, I prepared this over two days and reheated it on the day of our party. I did the first step of cooking the pork belly in the aromatics one day, then steamed the pork belly in the braising liquid the next day. I then refrigerated the pork belly overnightand scooped off the excess hardened fat the next day.

    Serve Chinese Five Spice Pork belly stuffed inside of steamed Chinese buns with thinly sliced cucumbers, hoisin sauce and minced scallions for an appetizer. Two per person is more than enough because pork belly is so rich. – people will be so impressed.

    5

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    Chinese Pork Belly

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    Prep time

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    Total time

    Author: Jeanette

    Serves: 12

    Ingredients

    • 3 pounds pork belly
    • 1″ slice ginger, smashed
    • 4 garlic cloves, smashed
    • 5 scallions, white parts only

    Pork Belly Cooking Sauce

    • 2 teaspoons grapeseed oil
    • 6 slices ginger, ¼” thick
    • 3 garlic cloves, smashed
    • 4 scallion, cut into 2″ lengths, smashed

    • 3 star
      anise
    • 1 3″ piece cinnamon stick, broken in half
    • ½ cup regular soy sauce
    • ¼ cup dark soy sauce
    • ½ cup Chinese rice wine
    • 1 cup organic brown sugar
    • ½ cup water

    Directions

    1. Bring a pot of water to boil and place pork belly inside

      pot
      , along with ginger,

      garlic
      and scallion; let cook for 30 minutes until meat is firm.
    2. Remove from pot; let cool; cut into ½” slices. Arrange in a heatproof pan, skin side down.
    3. Heat oil until hot;

      stir fry
      ginger, garlic, scallions, star anise and cinnamon until fragrant, about a minute. Add soy sauces, rice wine, brown sugar and water. Bring to a boil, then turn off heat and stir until sugar is melted. Pour on top of and in between pork belly slices. Place piece of parchment paper on top to cover the pork belly.
    4. Cover steamer and steam on medium-low for 1½ hours until tender. Refrigerate overnight if possible so you can skim off any excess fat.
    5. Serve with steamed Chinese buns, sliced cucumbers and minced scallions.

    Notes

    Chinese pickled sour mustard greens are also a nice accompaniment to pork belly buns. To prepare this, soak pickled sour mustard greens in water for ½ hour. Drain and mince. Saute with a little sugar and salt.

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    Prep time

    Cook time

    Total time

    Author: Jeanette

    Serves: 12

    Ingredients

    Pork Belly Cooking Sauce

    Directions

    Notes

    Chinese pickled sour mustard greens are also a nice accompaniment to pork belly buns. To prepare this, soak pickled sour mustard greens in water for ½ hour. Drain and mince. Saute with a little sugar and salt.

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    Source: Jeanette’s Healthy Living

    Turkey Beef Kofta Kebabs Recipe

    Turkey Beef Kofta Kebabs - these meatball kebabs are packed with flavor - serve in a pita or on top of a salad with tzatziki sauce ~ http://jeanetteshealthyliving.com

    These Turkey Beef Kofta Kebabs are packed with flavor. Serve in a pita or on top of a salad with tzatziki sauce.

    Turkey Beef Kofta Kebabs - these meatball kebabs are packed with flavor - serve in a pita or on top of a salad with tzatziki sauce ~ http://jeanetteshealthyliving.com

    I love trying grilling recipes from all different countries. This summer, I’ve made these Turkey Beef Kofta Kebabs several times already. These little meatballs have tons of flavor, with a variety of warm spices marinating with the ground meat. Kofta is found in South Asian, Middle Eastern, Balkan and Central Asian cuisine.

    The first step is to mix the ground meat with the spices, garlic, onion and parsley. Coriander, cumin, cinnamon, allspice, cayenne, and ginger are the key spices. Depending on the country, kofta can be made with ground lamb, pork, beef , veal, chicken or a combination of these. I decided to use a combination of ground turkey and grass-fed ground beef. Disposablecooking gloves are my favorite friend when mixing ground meattogether, and forming meatballs. It’s a lot less messy.

    Next, form the meat mixture into meatballs. I made meatballs about 1 1/2? in diameter.

    Refrigerate these meatballs, covered, for at least 30 minutes. Meanwhile, soak bamboo skewers. When ready to grill, skewer the meatballs and flatten them slightly. I lay all the skewered kebabs on an oiled foil-lined baking sheet.

    Grilling on a piece of foil means less sticking to the grill and easy cleanup.

    My boys love these turkey beef kofta kebabs.

    I served these Kofta Kebabs to my kids wrapped in whole wheat pita bread with tzatziki sauce (plain yogurt mixed with minced garlic, onion, chopped mint, salt and pepper), with salad on the side.

    I enjoyed my turkey beef kofta kebabs on top of a bed of salad greens with tzatziki sauce.

    5

    from
    1 reviews

    Turkey Beef Kofta Kebabs

    Print

    Author: Jeanette

    Serves: 6

    Ingredients

    • 4 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1 pound ground chicken or turkey
    • 1 pound lean ground grass-fed beef
    • 3 tablespoons grated onion
    • 3 tablespoons chopped fresh parsley
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • ½ tablespoon ground cinnamon
    • ½ teaspoon ground allspice
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground black pepper

    Directions

    1. Place garlic and salt in a mortar and smash to a pulp with

      pestle
      .
    2. Place ground chicken and beef in a large bowl. Add garlic, onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper and mix until well blended.
    3. Form into meatballs and place on

      plate
      . Cover and chill for at least 30 minutes. Meanwhile, soak bamboo skewers.
    4. Skewer meatballs with bamboo skewers and place on oiled foil-lined baking sheet. Shape meatballs into slight oval shapes and flatten slightly. Drizzle a little oil on top of skewers.
    5. Slide entire piece of foil onto

      grill
      , and cook kofta kebabs until done (with grill cover down), about 5-6 minutes per side.

    Notes

    Adapted from Allrecipes.com

    3.5.3208

    5

    Print

    Author: Jeanette

    Serves: 6

    Ingredients

    Directions

    Notes

    Adapted from Allrecipes.com

    3.5.3208

    Source: Jeanette’s Healthy Living

    12 Delicious Zucchini Recipes

    Find 12 healthy and light zucchini recipes here! Zucchini noodle pastas, quinoa salads, and more. cookieandkate.com

    Where has the summer gone? School is starting up already, and I’ve only put on my swimsuit once. I’m hoping to find a pool while I still can! I’m also trying to get my fill of all the summer vegetables and fruits while I still can, so I thought I’d share some of my favorite zucchini recipes today.

    Fluffy and moist zucchini bread, made healthier with whole grains, natural sweetener (honey or maple syrup), and coconut oil instead of butter. cookieandkate.com

    From zucchini bread to pastas to salads to tacos, all of these recipes are light and summery. Which one is your favorite?

    Easily gluten free and easily vegan (see notes)

    “Followed your recipe to a T and received two scrumptious loaves ( I doubled the recipe) of zucchini bread! Very moist with a nicely browned top and low on the sweet scale! Thank you.” – Riya

    Gluten free and vegan

    “I absolutely ADORE this recipe. Even my husband the staunch meat eater was loving it. THANK YOU!” – Lindsay

    Easily gluten free

    “This one is a winner! Even my 16 year old stepson – a vegetarian who, to my chagrin, doesn’t seem to particularly like vegetables – loved it. Delighted to see him go back for more, and delighted to join him.” – Tania

    Easily gluten free and easily vegan

    “Outstanding! Simple preparation, very nutritious, and so yummy. Thank you so much.” – Annie

    Gluten free

    “This was excellent and so easy! I’ve made it twice so far with different toppings. So good.” – Heather

    Easily gluten free and easily vegan

    “Made the double tomato pesto last night! Whoa–it was soooo delicious!! I served it to the fam with a combo of pasta and zoodles, but I had mine with all zoodles. The flavors were fresh and complex and everyone, even the teenager, loved it. Thanks for the great ideas!” – Michelle

    Gluten free and easily vegan

    “Bright, summery and delicious! My husband ate so much of it that next time I might double the recipe. ;)” – Karen

    Vegetarian like the rest

    Somehow, I haven’t gotten a review of this one! It’s a little labor intensive, but really tasty. If you give it a try, please leave a comment and let me know how you liked it.

    Vegan

    “Not only was this delicious when I made it, the leftovers were just as good – a major plus for me because I always want to have good leftovers to bring to work for lunch. I added some roasted sweet potato to one of my portions of leftovers and the flavors worked well together. I know this has been up for awhile, but thanks for another great recipe Kate!” – Amanda

    Easily gluten free and easily vegan

    “Made it and loved it! As I am currently obsessed with spiralizing my vegetables, I turned the squash into thin noodles. Otherwise I did everything as instructed and absolutely loved this yummy and satisfying salad! :)” – Paige

    Easily gluten free and vegan

    “I always love your dishes! This is another dish I really love! My meat loving husband really liked these as well! He went back for seconds. No leftovers left! I will probably crave this dish! Thanks for sharing Kate!” – Steff

    Easily gluten free and vegan

    “I just made this sauce tonight and it is sooooo good. Not for the faint of heart—it has a lot of punch and briny flavor—and super easy to make. Thanks!!: – Kirsten

    P.s. More recipe roundups: 24 meatless recipes that carnivores will love and 12 vegetarian pasta recipes . You can shop my essential kitchen equipment here . Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

    Chipotle Crab Corn Dip Recipe

    Chipotle Crab Corn Dip - this fresh, light crab dip has lots of fresh vegetables and gets a kick from homemade chipotle aioli ~ http://jeanetteshealthyliving.com

    This Chipotle Crab Corn Dip is fresh and light, made with lots of fresh vegetables and gets a kick from homemade chipotle aioli.

    Chipotle Crab Corn Dip - this fresh, light crab dip has lots of fresh vegetables and gets a kick from homemade chipotle aioli ~ http://jeanetteshealthyliving.com

    My family loves crab. I think it comes from my Maryland upbringing that I’ve passed onto my kids. Recently, I made this Chipotle Crab Dip for a going away party for a friend. I wanted to bring something light and delicious, so this recipe includes lots of fresh produce.

    Fresh corn, tomato, red bell pepper, red onion, cilantro and lemon juice are the bright ingredients that keep this crab dip light and healthy.

    The secret ingredient in this crab dip is the chipotle aioli that I whipped up the food processor. Chipotle peppers are dried jalapeno peppers and come in a can with adobo sauce. They can be found in the Latin American section of most grocery stores. It’s delicious in this crab dip, but is also great on sandwiches when you’re looking to add a kick.

    I used jumbo lump crabmeat because it was an extra special occasion, but you can use regular lump crabmeat. Backfin and claw meat will have an entirely different texture, so I don’t recommend it. The ingredients are tossed gently just until everything is mixed together.

    All the ladies loved the freshness of this dip. One of my friends brought guacamole, which went really well with this crab dip. Next time, I might add some chopped avocado.

    5

    from
    1 reviews

    Chipotle Crab Corn Dip

    Print

    Prep time

    Total time

    Author: Jeanette

    Serves: 10 appetizer servings

    Ingredients

    • 1 pound jumbo lump crab meat
    • 1 tablespoon lemon juice
    • ½ cup finely chopped tomato
    • ½ cup finely chopped red pepper
    • ½ cup corn, briefly sauteed in olive oil
    • ¼ cup finely chopped red onion
    • ¼ cup minced cilantro
    • salt and pepper to taste

    Chipotle Garlic Aioli

    • 1 large egg yolk
    • ½ teaspoon honey
    • 2 garlic cloves
    • 2 tablespoons fresh lemon juice
    • 2 chipotle peppers, in adobo sauce, seeds removed
    • ½ cup avocado oil
    • sea salt, to taste

    Directions

    Chipotle Garlic Aioli

    1. Place egg yolk, honey, garlic, lemon juice and peppers in food processor. Process until smooth. With motor running, slowly drizzle in avocado oil; process until thick. Season to taste with salt.

    Crab Corn Dip

    1. Place crab meat in a large bowl. Add ? cup Chipotle Aioli (reserve the rest) and remaining ingredients; toss gently until combined.

    3.5.3208

    5

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    Prep time

    Total time

    Author: Jeanette

    Serves: 10 appetizer servings

    Ingredients

    Chipotle Garlic Aioli

    Directions

    Chipotle Garlic Aioli

    Crab Corn Dip

    3.5.3208

    Source: Jeanette’s Healthy Living