EatingWell Wednesday: Lime & Agave Nectar Chicken

Another crazy hump day and all I had done as far as dinner plans was to make sure I had some chicken breasts. So I went to my trusted resource: EatingWell magazine. I typed in chicken breasts and up popped Lime & Honey Chicken. Although I thought I had honey, I found that I did not so I made the quick decision to use organic agave nectar. I also deviated by using boneless, skinless breasts and I only marinated half of the chicken with red pepper flakes so that I could spare myself the complaints from little ones with a pepper flake stuck in their molars-yikes!

This as super fast and easy to make so give it a try. If you are super short on time, do not make the glaze.

I asked the kids to give a thumbs up if they liked it and here was the response.

I think sticking (no pun intended) with honey is best as it is a bit thicker than the nectar.

Jen’s adventures at Tortilla Flats: Can you make healthy choices at a Mexican Restaurant?

The phone rings and you are invited to dinner at the local Mexican eatery. You eat healthy and do not want to be stuck eating fried food and cheese or maybe you are trying to lose weight? Should you say ‘No, thanks’ or go and throw your determination out the door? No way! I have some tips to help you make smart choices and a story about how I did it. Read the story carefully and note some of the ways I found better nutrition choices and how you can find a restaurant that will make some changes for you.

First up is my story of Jen’s healthy adventures at Tortilla Flats.
I was recently invited to a luncheon by the owners of Tortilla Flats in Providence, Rhode Island, who were very excited about their new menu. I debated whether to go? I write about and practice eating healthy so can I go there knowing they will be giving me cheese and guacamole? I debated but found out that we would be ordering whatever we wanted off the menu. I took a look at the menu online and realized that it would be possible and that I could then share my experiences with you.

Upon arriving at this former firehouse, I was charmed by the slightly industrial decor as well as the wooden tables and other Mexican touches. It was refreshing not to sit at tables covered in uneven bright tiles or overbearing bright colors. First up, what to order to an appetizer? Yup, there is a nice selection of the less healthier choices but then I spot the winner: Chicken Tortilla Soup. This soup is made with a chicken broth base, shredded chicken, and loaded with veggies. The soup is not salty and I can taste the cumin. I am pleased.

Next up, I get to choose the main dish. I peruse the menu and then question the owner: tons of cheese in the quesadillas? No, but feel free to request that they go light on the cheese? Can I get whole wheat tortillas? Yes, or choose corn tortillas. I was impressed. I also note that you can order a vegetable or shrimp quesadilla. Other healthier main dish choices: baja tacos made with sauteed tilapia (hold the dressing), or the Santa Fe salad (substitute grilled chicken), or the house salad. I was thrilled to see that they had a bison burger, just hold the cheese and instead of fries, ask for the cucumber salad (spicy but yummy). So my choice you wonder? I choose the Baton Rouge Tilapia Sandwich. I loved the subtle spicing as so many Mexican restaurants go overboard. I also thought the ciabbiata roll was great but I thought I would be stuffed so I simply ate the tilapia and the lettuce and tomato it came with it. I enjoyed that it was not smothered with the aioli but instead an adequate drizzle. You can wipe it off if you wish or ask for it on the side but I would not skip it. A children’s menu was also offered but contains the standard less than healthy options however, they do come with apple slices. Always keep in mind that you can always order the little ones something that is not on the kids menu (grilled chicken kiddos?).



Dessert: To be honest, most Mexican restaurants do not have healthy options however, if you must have something, I suggest this: split the dishes! maybe split ice cream amongst the group? Tortilla Flats has a strawberry shortcake cornbread that I am sure the group would be happy to share with you but try to steal most of the strawberries. Maybe you should have a margarita instead.

In summary, I was happily surprised at the selections, flexibility and taste of the food offered at Tortilla Flats and that I left with not a fried chip of guilt. I bet that as with most restaurants, you will find the Mexican place near you willing to make adjustments.

So now on to other ideas for eating lighter at a Mexican Restaurant:
*Ask them not bring the chips to the table
*Ask what substitutions you can get besides rice or fries or if you can simply get the rice if there are no vegetable side dishes.
*Order soft tortillas instead of hard as 'hard' equals fried
*Substitute black beans for refried beans
*Use salsa as a condiment instead of sour cream or guacamole
*Do not restrict the children to the kids menu: if need be, order the 'grown up' version and either share (keeps the cost down) or bring the rest home.

Any other suggestions that you have to cut the fat?

Lil Kids in the Kitchen - An Ice Cream Social

Welcome to the second installment of 'Lil Kids in the Kitchen' and this time we made ice cream. That's right, the old fashioned cream, milk and sugar kind and we had a blast. We enjoyed it over this fourth of July weekend as we finally had some summer weather.



We had two friends over to help and each has their turn.



Note the messes have already begun-good times!

The recipe below is from the Hamilton Beach Website as this was my first attempt so I was not venturing on my own yet.

We even had each kid whisk and then the real mixing began once I got a hold of the bowl.

Yes, we did share with the friends: the scenario was 6 spoons diving into the pot (yes, the two extra spoons were the moms). I realized afterwards that I had not taken any pictures however, my daughter was willing to demonstrate.

By the way, are you going to participate in our ice cream social? Read my post from last week so you are 'in the know' and can join in the fun!

Next up, we conquer Sorbet!

Easy Vanilla Ice Cream:
1 cup (250 ml) sugar
2 teaspoons (10 ml) lemon juice
2 cups (500 ml) heavy whipping cream
1 cup (250 ml) milk (I used 1%)
1 teaspoon (5 ml) vanilla extract

Combine all ingredients, mixing well. Start the freezer and pour mixture through
hole in lid. Freeze until desired consistency or unit stops.

Cucumber Vinaigrette on Hearts of Palm Shrimp Salad

On the way back from NYC this past Sunday, I was struck with the idea to create a cucumber shallot vinaigrette and made my grocery list. However, upon digging through the fridge Thursday afternoon, I found the shallot missing. I looked three times and then tweeted (I am @savorthethyme) asking who stole it but no one fessed up. Fine. So I improvised. I enjoyed this vinaigrette so much as you could detect the cucumber just as the dressing touched your tongue but then it was gone and quickly replaced with the garlic and other flavors. Now, I do not enjoy too much oil so feel free to add more if this is a bit to acidic for your taste. And can I tell you, the kids ate it, yes they did. You may be thinking, my kids are so darn picky so how did she get them to eat? I showed them everything going into it and how they liked each ingredient. Then I let them take turns pressing the buttons on the food processor. Once done, I let them choose whether to take a lick from a spoon or off of the carrot so the chose, tried and enjoyed.



Cucumber Vinaigrette Ingredients:
1/2 english cucumber, roughly chopped
2 tablespoons parsley
1/2 tablespoons dijon mustard
1 clove garlic
1/8 teaspoon red sea salt
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil (EVOO)

1. Place the first 6 ingredients into the processor/mini chopper, pulse a number of time then drizzle in the EVOO and process until emulsified.

The salad you ask? oh yes, I was planning on making a shrimp dish so I had cooked them but then ran out of time and we were hungry so this is what we had. So what is hearts of palm? They are vegetables from the soft core of a palm tree. If you are intimidated about trying them, do something like the salad here as they mix in with the other flavors. Oh, and no, the kids just wanted the baby spinach, onions and shrimp on the side.

Salad:
Toss baby spinach leaves, red onion, sliced strawberries, sliced hearts of palm and shrimp together and enjoy with the cucumber vinaigrette.

MomActive chats with me: smart nutrition & healthy foods for our families

I am honored to say that I am going to be on the air with Leah Seagie and Fiona Bryan on Momactive radio this Friday, July 3rd at 2-2:30 p.m. EST.



Simply come on over to MomActive.com and click on the 'radio' tab. Sit back with the volume on medium (we are loud enough so save the speakers) and have a laugh or two .

FYI: Leah is a co-founder of Momactive Radio and MomActive.com and founder of BookieBoo.com) & Fiona (co-founder of Momactive Radio and Momactive.com & Bantering Blonde )

National Ice Cream Month - Ice Cream Social Challenge

Hello World! As you may know, July is National Ice Cream month and so it is time for a new challenge! But first: can this blog, being all about eating and being healthy write about ice cream? I asked that myself and realized wait, I want people to eat real foods. None of that processed and artificial junk so if you want a little bit of real ice cream once in a while, is it so bad? No. And by making our own, I can be sure we are not getting all that fake frozen stuff that some folks market as ice cream. Okay, off to the challenge.

What could the challenge be this time? How about making your own ice cream! Yes, go ahead and make is any flavor you want, any color, be crazy or conservative. I am going to take this journey with you by creating ice cream with my kids. Naturally, I will be making it real, as in using the old fashioned ingredients of cream, milk, sugar, etc. I hope to make some sorbets or yogurts to cut down on fat, sugar etc. along the way but enough about me. What do you want to do with it after creating it? eat, wear it? paint with it? Do nothing or anything you want (G rated only). Wait, you do not want to make it? Do you want to visit a local ice creams shop and send us a video? Having an ice cream party that you wish to vlog about? Just want to see how many photos you can take of ice cream? Go for it!

There will also be some surprises for the winners but I am keeping mum for now. We have so many details to share but why overwhelm you as you have ice cream plan to make!

Mandy73 via Flickr

Oh, and I am not presenting this challenge on my own, oh no, as this whole idea was concocted by our favorite snacker, Scotty of ScottySnacks. The other blogger in on this is my co-host from the Eating Your Words Challenge, yes, that right, Tangled Noodle....now, onto the details!

Have a great homemade recipe? Did you visit a favorite ice cream shop or a unique local dairy/creamery? Anywhere and any way you've recently indulged in ice cream ecstasy, let us know; entries can be a blog post, a vlog, video, or just a photograph!

To enter:

1) Post about your ice cream creation on your blog, linking back to ScottySnacks, SavortheThyme and Tangled Noodle. Then send us a link and photo of your post! We welcome any posts that were published before the start of our challenge. Enter as many times as you wish.

2) No blog? No problem! Send us a photo, video or vlog of your entry telling us what, where and when it was taken. Provide a URL, if applicable (a still shot or capture would be great, too).

3) International entries are encouraged but due to some limitations, some prizes may not be available.

4) EMAIL YOUR ENTRIES TO: http://webmail.east.cox.net/do/mail/message/mailto?to=icecream%40scottysnacks.com. Please include your name and e-mail address so that we may contact you should you win a prize.

Deadline is Friday July 31, 2009!

Since this is a Social Media Ice Cream Social, feel free to show us some sweet tweet love. Tweet about this challenge using the #icsocial (@savorthethyme @scottysnacks @tanglednoodle)!

There will be a round up at the end of the month on all three sites!

Thanks for your participation!
Jennifer, Scotty and Mrs. Noodle

EatingWell Wednesday: Mexican Grilled Corn on the Cob

Forgive me for skipping EatingWell Wednesday last week but I was out of state and out of sorts. At any rate, I had a number of corns on the cob that I needed to use up and was not sure what to do with them besides the old boil and butter. Although I do love my corn that way, I took a quick trip to EatingWell.com and guess what? The image of grilled corn was right in front of my eyes with the title 'Mexican Grilled Corn'. Sold.

I knew immediately it was meant to be since was already going to be grilling some bison burgers (I will share the new recipe once I perfect it). I must admit that I was a bit thrown by a recipe with mayonnaise as part of a corn topping but I had everything we needed and I was intrigued by sprinkling cheese on the corn. Please note that I used non-fat Greek style yogurt in lieu of the regular type.

Although the kids stuck with the buttered version since they were already thrown off by the grill marks, my hubby and I enjoyed this Mexican grilled corn treat. I found that we did not need to sue a tablespoon of the topping as the recipe dictated and and remember to be light with the cheese since we are all watching our figures. Wink. Wink. Oh, this recipe will definitely impress guests..

Martha Stewart and I make Cinnamon-Oat Pancakes

Saturday morning was already going to be an extremely busy morning but the kids had asked me on Friday to please make pancakes in the morning. I said yes remembering I wanted to create an oatmeal pancake recipe. Sure enough early Saturday morning came and as soon as I remembered my obligation and realized I had not planned ahead, I ran to Martha Stewart online for a recipe. The first recipe that popped up is 'Cinnamon-Oat Pancakes' so off we went to the kitchen.




Since I rarely find myself following a recipe exactly and I am always try to up the nutritional content in some way, I opted to vary the recipe by using 1 cup of unbleached organic flour to 1 cup of organic whole wheat flour. I then followed the recipe to a 'T'. The result was tasty and the kids enjoyed them however, I think they would have been less dense if I had cut the oats down to 1 cup.

Do you like your pancakes light and fluffy? If yes, then follow her instructions and see how they come out but I have to wonder: Which is better nutritionally? To use all AP flour with all the oats called for OR use some whole wheat flour but cut down on the oats?

Lil' Kids in the Kitchen: It's a wrap...and a Quesadilla

We have all been told to let our children ‘help’ in the kitchen and I have found that not only is it a great way to teach them about cooking, it is also a great way to empower them. What kid does not love the ideas of getting to make their own choices or ‘do what they want’? One way we let our kids have their free rein is when it comes to making Quesadillas. I simply place all of our favorite ingredients (and sometimes throw in new one) out and let them choose and assemble it.

The latest Quesadilla 'bar' consisted of whole wheat tortillas, leftover chicken I chopped up, sauteed mushrooms, sauteed peppers, shredded reduced fat Monterey Jack cheese, chopped scallions, minced cilantro and parsley from our garden, fire roasted chili's, olives and salsa for a topping.


Warning: a little nibbling may occur during creation process...


Does he look like he is having fun?


Loading up on the good stuff.

Enjoying their own creations!

This is truly a great way to entertain the children, use up leftovers, AND create a frugal and healthy meal.

TIPS: I have learned that my lil ones can get a bit distraught if the tortilla is not firm and hold in the ingredients, so you may need to limit the amount of ingredient you place out in front of them so they do not overload. It also aids in the ease of eating by folding the tortilla in half so they end up with a half moon shape. You can always fill the entire tortilla and place another one on top, warm it and then cut it into pizza like triangles.

The ingredients can vary so I will simply tell you more about how we go about creating them. I made a small line across the middle (with salsa) and asked them to keep in the ingredients on one side. Once they finished with the toppings, I carefully transferred it to a nonstick pan (heated on medium), flipped the empty side on top, pressed down firmly and let it warm for about 5 minutes. Once it seems to have crisped just a bit, I flipped it over and finished that side.

I will be posting more 'lil kids in the kitchen' throughout the month.

Fast & Frugal Friday: Crusted Mahi-Mahi and Quinoa with Vegetables

Here we are folks. A meal that you can prep and get cooking in a matter of minutes. I threw all of this together from a quick stop at the freezer section. I am thrilled that the Stop & Shop's near us are starting to carry better seafood choices AND their Nature's Promise line is expanding to healthy but quick convenience items. Case in point, their new "Bulgur Quinoa with Vegetables". Seriously, good for you and you simply microwave or stove top it for 5-7 minutes. You can find it in the freezer section. I only nuked half the contents for 5 minutes and it was perfect.

I also found the wild Mahi-Mahi in the freezer section and was thrilled. It may be difficult to find and expensive at a fish mongers so this is an affordable option. It is also a great fish that you can enjoy frequently since it is a 'Best Choice' on EatingWell's seafood guide. I simply took them out to thaw the night before.

Ingredients for crusted Mahi-Mahi:

12-16 oz. Mahi-Mahi

1/3 cup whole wheat panko or regular bread crumbs

1 Tablespoon lemon juice

2 Tablespoons Olive Oil

1 Tablespoon parsley (from our garden)

2 cloves of garlic, chopped

1/4 teaspoon paprika

dash or two of salt & pepper

1. Preheat oven to 375 degrees.

2. Combine all ingredients (after the fish) in a bowl and mix well.

3. Gently towel off the fish so that it was not too moist. Apply the mixture and press firmly onto the fish.

4. Bake for 25 minutes. If your fish is thinner than ours (it was about an inch thick), you should only need about 18-20 minutes.

Disney Food Report & DisneyFamily.com Travel giveaway!

Congratulations to The Fitness Freak who commented: "Thanks for the tips Jennifer! Our favorite travel spot: Yellowstone, of course :)"

I realized that I have never updated you folks regarding the food we took to Disney World and what was worth taking and what was a bust. So without further ado, here is my report on the snacks we packed.

What was worth packing:
*Sesame Seeds
*Bars (not ones with lots of chocolate or caramel drizzle as they will get to sticky in the heat)
*Powdered milk was great as we brought a plastic quart container and then kept it in the mini-fridge
*Cheese sticks
*Cereal (in vacuum bags-go ziploc!)
*Carrots (so great to have a veggie to snack on in the hotel room)
*Oatmeal packets (use hot water from the coffee pot in room!)
*Whole almonds (as held up well to pressure)
*Jerky: they can really hold up to pressure, heat etc (read more here)

What I will not bring again:
*Bananas (we packed them in a box but still got bruised up and disintegrated quickly)
*Crackers were OK but only if you have sturdy container (we had a qt. container to make milk in)
*Lunch Meats as too concerned about keeping them cold
*Dried cranberries as easyily smashed up in your bag pack
*Chocolate milks were great for the kids but get heavy so if you do not have to worry about weight AND you can protect them from puncture-go for it)

Speaking of Disney, we are lucky enough to have a great giveaway for all of you sponsored by DisneyFamily.com and MomGenerations.com. I enjoy the Disney Family website as one of the many great features on the site is a list of “Cities on a Shoestring” where parents can find inexpensive or free activities to do in cities around the country. The site also includes tips for hassle free air travel, videos of popular family destinations, and safety travel tips.


Disney Family.com is offering an “On the Road with Family.com” kit to one lucky reader! The kit promises to keep children comfortably entertained during car or plane trips this summer and will put an end to the dreaded “Are we there yet?” questions while allowing families to share their favorite family vacation destinations. The travel kit includes a plush kid size travel pillow, a copy of Dr. Seuss’s There’s a Map in My Lap, a travel game kit, notepad and pen and adorable tote bag (a $30 value).


Also, make sure to visit Disney Family.com Travel to help with all your vacation planning needs as the site provides a unique resource for parents providing a combination of expert reviews, parent recommendations, and age-appropriate points of interest for family-friendly destinations on any budget.

To enter to win:

*Leave a comment about your favorite family vacation destination spot. The winner will be announced on July 1st.

For additional entries you can do the following:
*Tweet about this contest: "Trying to win a Disney travel kit @savorthethyme http://savorthethyme.blogspot.com/2009/06/disney-food-report-disneyfamilycom.html

*Follow me on Twitter @savorthethyme (tweet me to tell me you are a new follower)

*Join the Savor The Thyme group on Facebook

Daddy's Egg & Ham Sandwiches

As late afternoon approached on Father's Day, I began to feel a bit under the weather so I went upstairs to be alone while daddy played with the kids. I soon realized it was getting late and dinner was not ready. My hubby said not to worry as he was going to 'pull something together'. I heard the microwave door slamming a number of times and quite a bit of giddy excitement. Then it became quiet. Hum, I must investigate. I wandered downstairs to find all three of them at the table and my son yelled 'Daddy made us egg sandwiches'. Well, this did not turn out to be any ordinary egg sandwich. It is actually an egg and ham sandwich with ketchup and the kids asked for them again yesterday. It is great to have another super fast option.

Ingredients for 1 sandwich:
2 slices whole wheat bread
1 organic egg
1 slice ham (no preservative, no nitrates/rites added)
ketchup




Directions:

1. Place the egg and 1 teaspoon of water in a microwavable bowl. Drape a piece of paper towel over the bowl and microwave on high for 2 minutes (or less if you like runnier yolk).

2. While the egg is cooking, place two slices of bread on your plate and spread some ketchup on one piece (I would have never have thought of ketchup).

3. Place a slice of ham on a piece of paper towel and microwave, maybe 20 seconds to warm.

4. Assemble and enjoy.

Jerky goes to Disney & Socialuxe Lounge

When Doug from Jerky.com said they’d like to send me some of their jerky to review, I took at peek at their website and was excited at the idea of receiving some Beef or Buffalo and thought ‘what a perfect snack to pack for Disney’. So imagine my surprise when I opened the package to find pineapple jerky. During my gym rat days (yes, I still go), jerky was my go-to snack and I had not even imagined that fruit was now being made into a jerky.

Now, I had to use all my will power not to rip into these lovely looking packages of nature but I wanted to save them for Disney.

So, initial impressions: nice packaging, pineapple looks like high quality pineapple and the ingredients: pineapple and honey. We rip into them, bite, chew, and ahhhh....sweet, flavorful pineapple. I think pineapple is sweet enough as is but I can also appreciate that the honey seems to highlight the flavor. And there is not tons of honey, just a drizzle. In fact, this pineapple jerky would also be a perfect snack when you are craving something sweet and is a healthy option for dessert. And you all should know that if you are going to use a sweetener, make it something natural like honey, not a fake substitute. And here is my favorite part about this: its’ portability. This was great to bring with us to the park and is not one of those snacks that will get easily crushed or bruised. Ever carry a banana in your purse? Ugh.

I am thrilled that jerky.com also offers so many varieties of jerky including: turkey, elk, buffalo and alligator. They also have links to low-carb and No MSG options (such as pineapple and buffalo-my favorites). So go ahead, and try some for yourself (link to left) and as a real incentive, free shipping. If you are in the military, you even get 10% off. If you want to try to win some free jerky, add your email to their mailing list.

By the way, see that pretty button at the top right of the page titled 'Tastiest Blog'? well, some sweetie out there nominated me and if you wish, you can vote for me every day. Just a thought.

Turkey Cutlets with Baked Vegetables & Mom's Club Wine & Cheese Party

Originally I intended this recipe to be for my fast & frugal Friday post however, I did not remember until late Friday night and I never took a photo as we ate it all. Ops. Therefore, in order to give you some eye candy, I will also tell you about a fantastic night out with the ladies. Up first is the turkey recipe.

This is another 'one dish' type of meal, where you do a little prep, toss it all into dish, cook it and you are done. I did make some multi-grain pasta on the side however, that was mostly for the kids. This is a great dish for 4 adults. We all loved it.

Ingredients:
1 lb, boneless, skinless turkey cutlets
1/2 red pepper, cut into strips
1/3 sweet onions, cut into thick slices
4 oz. baby bella mushrooms
4 oz. green beans
1/3 cup balsamic vinegar
1/3 cup low sodium organic chicken broth
1/4 teaspoon dried sage
salt & pepper

Directions:
1. Preheat oven to 375 degrees.

2. Whisk together the chicken broth and vinegar in a separate bowl and set aside.

3. Season the turkey with salt and pepper and dredge through the broth/vinegar mixture and
place into an oven proof dish.

4. Toss vegetables into the remaining broth/vinegar mixture, stir and place the veggies and liquid onto the turkeys cutlets.

5. Bake approx. 20-25 minutes depending on the thickness of the cutlets.

So, onto the party. I joined the MOMS Club back when I first became a stay at home mom and found it to be so supportive and a great way to make friends. Once a month we have a moms night out and this month we met for a wine and cheese party.


The woman who hosted the party used the suggestions from my post titled 'Cheese-Wine pairings for Dummies'. She printed some information from the site and used it as labels on the wine bottles.


We had a great time with the pairings and some other nibbles (including the watermelon salad) that ladies brought along. Host one of these parties yourself: maybe for couples, guys or gals.

Grilling Tools - Father's Day Gift Ideas

Seeing that Father’s Day is this weekend, it got me to thinking about outdoor cooking and entertaining so I poked around the Internet to find some neat ideas. Oh, and you ladies, do not be offended as I know some of you would love these as well.

Circle Kabob Skewers: These look so darn cool. Too feminine? well, then get them the old straight stand-bys.


Laser Thermometer: Not cheap, but a real cool toy and you can say good-bye to cutting your meat in half to take a peek.

Monogrammed Branding Iron: This is sure to puff up any man’s chest

And finally, some great rubs. Just what a guy would love as this is such a quick and easy way to infuse some great flavor.

Rainy Day Parfait - Breakfast or Dessert?

Yesterday was the one day, out of the next 10, that was sunny and so we spent most of it outside. But that one day was over too quickly and now we are in the midst of some heavy rain. The kids and I went to the gym today and then to the farmer's market. Yes, in the rain but it was very light so they did not mind. So, I found myself sitting here under dark clouds and craving something sweet and crunchy. But what to eat? We had some organic vanilla yogurt (their favorite), some cereal and berries so we created a parfait and are smiling now. Bring on the rain.

6oz. cup of organic non-fat vanilla yogurt
approx. 1/2 cup organic vanilla almond crunch cereal (cascadian farms)
approx. 1/3 cup blueberries
approx. 1/4 cup raspberries

Directions:
Place a layer of yogurt in the bottom and top with granola, then blueberries and repeat. When almost to the top, place a thin layer of yogurt, granola and raspberries on the top.

If you prefer a thicker yogurt, consider using greek yogurt. This would also be a great breakfast or dessert.

Thankfully, I finished taking the pictures just in time.

EatingWell Wednesday: Sweet & Tangy Watermelon Salad

This Monday on Twitter, people were all abuzz about salads and it got me to craving one. In fact, I wanted one so bad I made my baby lettuce salad but was still wanting more so thought it would be a great item for Eating Well Wednesday. Upon searching, I found their Sweet & Tangy Watermelon Salad. First of all, the salad has cilantro in it so I am sold. Secondly, you can make it in about 8 minutes and it has watermelon in it. How often do people use watermelon in their salads? I tried to appeal to the children by using my melon baller to make circular cuts however; they were more like half moons since I have not used this tool in years. In addition, I never even found out if the kids would eat some as I took it to tennis lessons and I gave some to the adults.

The comments received were mostly along the lines of so 'light and refreshing' and 'how exciting to see watermelon in a salad' and 'I have never used rice vinegar'. One male who enjoys cooking said it needs just a dash of salt. I think that salt would be supplied by the peanuts that the recipe suggests but I omitted them since I knew we would be with some peanut allergy families. I think the peanuts would also be great if you were using this salad for a lunch as you would want the calories and fat so that you would not need a snack an hour later. I think sunflower seeds would be another great option.

In addition, the only other change I made was I only used 1 teaspoon of sugar instead of the 2.5 in the recipe and I personally do not think it needs more. Some more ideas that were 'tweeted' in regards to a watermelon salad: vidalia onions and a bit of balsamic vinegar; arugula, feta cheese and adding sage to the salad. Be sure to follow the link above for the recipe.

Eating Healthy and Losing Weight - An inspirational story by the founder of BookieBoo

Have you ever struggled with weight or adapting a healthier way of eating? Have any of you ladies had to lose weight after having babies? Still need to? And you guys out there, do you have wives, lady friends or moms that have struggled losing the baby weight? So many of us can identify with that struggle so I thought it would share the story of Leah, the founder of BookieBoo.com who lost 100 pounds after adapting to cleaner way of eating and of course, exercise. Also, all of you ladies (guys, tell the women in your life) should join in for support in your journey to lose weight or to maintain a healthy lifestyle. Also, in case you missed it, here is my first article as a contributor to BookieBoo.com.

This is an excerpt from a recent interview of Leah:

1. Please share a bit about that as well as your motivation for starting Bookieboo?

I was 253 lbs. when I gave birth to my first son, whom I refer to as Bookie. (When he was a baby, I called him Bookieboo.) I lost over 100 lbs. after he was born. I did it the old fashioned way: diet and exercise. I did it slowly, taking it 5 lbs. a time, and it ended up taking me two years. Fitness and healthy living have become my lifestyle now. It’s something I enjoy doing and something I enjoy sharing with my family and friends.

After I lost all that weight, I decided to combine my interests and create a site that was helpful to moms. I couldn’t find a go-to place where moms could share their struggles staying or getting into shape. I thought moms would enjoy the concept, so I created Bookieboo.

Bookieboo has over 40 contributors, posting about fitness, weight loss or healthy living. Many are certified personal trainers, but all are moms. No boys please. Bookieboo also has over 100 discount codes to share, as well as weekly giveaways, and great women.

I just had another baby, so the moms on my site are losing weight with me again. This time I only have 20 more pounds to lose. Come join me!

2. How do you stay motivated to exercise and eat well?

Oh, that’s easy. I’m an absolute shrew without exercise. It’s like when you don’t have your coffee in the morning. I’ve noticed that I’m far more patient with my children and family and are able to handle more. It makes me feel good throughout the day. The days I’m not getting any exercise, I’m totally dragging. Would that be an endorphin addiction? Hmmmm….

The eating comes with it. When you exercise a lot, you crave foods that are good for you. I’m not joking…it happens.

3. What do you think is universally the biggest challenge for moms when it comes to being healthy and/or losing weight after pregnancy?

Having children and getting into shape is tough. I’m finding it tougher and tougher with two. I don’t have all the answers. What works for me may not work for everyone, which is exactly the reason I have Bookieboo. It’s about how to do it all with kids from many perspectives. Moms supporting moms. I get a lot of advice from my own members.

4. Tell me about MomActive and any other projects you are working on…

MomActive is the new radio show hosted by myself and Fiona Bryan from The Bantering Blonde. Our premiere is June 19th at 11am pacific standard time. We are going to have weekly guests that talk all about the same sort of stuff on Bookieboo--How to stay fit or live a healthy lifestyle while being a mom. I’ve already gotten a lot of interest in the show and am going to be bringing on some incredible guests. You won’t want to miss this. I’m going to be my eccentric self and Fiona is going to be her witty self and we are just going to make a go of it, so I’m hoping you all can join us.

To celebrate the launch of the radio show, Bookie Boo is hosting a Twitter party this Thursday from 5-8 PST (8-11 for us east coasters). Please follow the link and join in the fun!

Broccoli and Garlic Pasta ala Coconut & Lime

Hello everyone,

I decided to partake in Coconut & Lime's FIVE YEAR Blogiversary Contest by making one of her recipes and posting about it. Now, many of you know that I already have a somewhat similar recipe titled 'Broccoli and Red Pepper' but that one does not include pasta and since I love it so much, I was excited to try with the addition of pasta (in my case, a whole grain blend). Heck, toss in some tofu, chicken, or shrimp to make a main dish. So without further ado Broccoli and Garlic Pasta ala Coconut & Lime.

Note: I added about a 1/2 cup low-sodium chicken broth as I preferred more moisture. Cross your fingers I win.

'Good For Us' pasta and Marinara Sauce

There are many varieties of pasta that have a greater nutritional value than the standard enriched white flour kind: whole wheat, whole grain, multi-grain, gluten-free etc. and we try to mix it up. One of them I use to bring smiles to the kids faces is the organic alphabet pasta by Trader Joe's. (man, I wish they paid me every time I typed their name). Not only are these cuties visually appealing to kids because they are letters, they are also colorful due to the tomato and spinach powders. To add to the nutrients, I top them with my homemade marinara sauce that is so loaded with vitamins and antioxidants (lycopene, vitamin C etc.), I expect my hands to look 10 years younger when I am done making it (why can't it be that easy?). This time I made the sauce using crushed tomatoes by Dei Fratelli. When they wrote and offered to send them, I agreed because they make a line of canned products with no or low sodium. I found them to be lively and fresh so thank you and keep up the good work Dei.

Also, I want to share my kitchen essentials and the contest winner: Strainer, Scraper, Immersion Blender, Zester, Chef/Santoki Knife, Parchment and Wax papers, and Citrus Juicer.

The winner of the cookbook (she choose the union square book), is Donna of My Tasty Treasures. Congrats Donna!