tag:blogger.com,1999:blog-49418958886452348342024-03-13T06:32:18.675-04:00The Energetic FoodieA blog about clean eating, recipes and tips for the everyday person.Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-4941895888645234834.post-15600910071849534242018-05-11T14:16:00.005-04:002018-05-11T14:16:59.896-04:00Strawberry Kale Salad <div class="separator" style="clear: both; text-align: center;">
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Spring and summer call for bright salads full of fruit. Add some kale and quinoa and you have a nutrient packed dish full of flavor!</div>
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I’m back at it trying to convince everyone I know that kale is amazing! So far so good. I’ve made this salad for family get-togethers and nothing but compliments. Everyone is always shocked at how good kale can be when prepared right. </div>
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The key to making a perfect kale salad is to moisten the leaves. Before adding any toppings to the salad, add the dressing to the kale. Use your hands to toss the salad and get the dressing fully mixed. In only about 10 minutes, the kale is completely transformed to a softer, less bitter green. </div>
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If you like strawberries, blueberries and a salad with crunch, this is a home run. Strawberries add a nice boost of vitamin C. Blueberries are high in antioxidants and fiber. </div>
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I love salad toppings! I usually gravitate towards pecans, almonds and tortilla strips – anything with a crunch. So I decided this salad needed something too. Almonds are loaded with vitamins, fiber and protein. Good for you all around. </div>
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Now the quinoa is the time sucker of the recipe. To cook quinoa is similar to rice. In a pot add twice as much water as quinoa and bring to a boil and let simmer until water is evaporated. This can take about 20 minutes. For this recipe its important to let it cool once cooked. Using a metal strainer, you can run cold water over to help the process. I’ve also seen pre-cooked quinoa in the freezer section. As always, you could omit the quinoa if you are strapped for time. </div>
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I have to chime in on this Poppy Seed Dressing from Annies too. I recently found it and was shocked at the low sugar, low calorie, low fat option! It may even be lower in sugar than my homemade recipe! Check it out wherever Annie’s products are sold. </div>
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Price</h3>
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Make this salad when strawberries and blueberries are in season to save a couple bucks. Also make sure to buy organic strawberries. These are on the <a href="https://www.ewg.org/foodnews/dirty-dozen.php" target="_blank"><span style="color: blue;">EWG’s dirty dozen list</span></a>. Quinoa can still be pricy, but its no longer a specialty item. All mainstream grocery stores carry it. Giant sells it for about $5. Aldi also carries it for $2.99. The rest of the ingredients are under $3. </div>
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Strawberry Kale Salad Recipe</h3>
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<b>Serving Size: 4-5</b></div>
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<b>Ingredients:</b></div>
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4-5 Heaping Cups Kale, washed and chopped, stems removed</div>
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½ Cup Quinoa, cooked</div>
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1-2 Cups Strawberries, halved or quartered</div>
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1 Cup Blueberries</div>
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½ Cup Almonds, chopped</div>
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1 Cup Poppy Seed Dressing (add or subtract to taste)</div>
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<b>Recommendation:</b> <a href="http://www.annies.com/products/dressings/lite-poppy-seed-dressing-8oz" target="_blank"><span style="color: blue;">Annie’s Light Poppy Seed Dressing</span></a> or my own recipe <a href="https://energeticfoodie.blogspot.com/2017/05/rainbow-pasta-salad-with-poppy-seed.html" target="_blank"><span style="color: blue;">here</span></a>. </div>
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<b>Directions: </b></div>
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Cook quinoa as directed on package. Let cool. Wash and chop kale into small pieces, removing the stems. Add kale and 1 cup of dressing to a large bowl. Mix thoroughly to help the kale soften. Use your hands if needed. Then add quinoa strawberries and blueberries to bowl. Just before serving top with almonds. Add more dressing to taste. </div>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-56830441213164462242018-02-17T15:31:00.001-05:002018-02-19T15:04:44.648-05:008 Tips to Wedding Wellness <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVU9DB6D7UGmrt-fqBIOTu1NnwW0ml4HbYnIaglpZTlWrG4Zb0_-m5tew8g7BLRah1tbtQ1deJVRJKSLDBcSN2vBKlKTuvzWojyEdvs5cTS8pziiaOMP79VI6Kkrkm9AuXNhdw3hFqYk9L/s1600/23561358_10156071489667259_3234675011471116926_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVU9DB6D7UGmrt-fqBIOTu1NnwW0ml4HbYnIaglpZTlWrG4Zb0_-m5tew8g7BLRah1tbtQ1deJVRJKSLDBcSN2vBKlKTuvzWojyEdvs5cTS8pziiaOMP79VI6Kkrkm9AuXNhdw3hFqYk9L/s640/23561358_10156071489667259_3234675011471116926_n.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Photo Credit: Melissa McClain Photography</span></td></tr>
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Planning a wedding is hard. With so many things to organize, it’s easy to let personal health slide, but this should be your number one priority. The day is all about you and you want to not only look your best, but feel your best to enjoy every minute. So here are my top tips for wedding wellness.<br />
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<a name='more'></a>My number one priority for the big day was to feel my best, and if I didn’t I knew I would remember it forever. For my wedding, I wasn’t trying to lose weight, but rather I didn’t want to worry about my stomach getting in the way of having a good time. If you have dealt with stomach issues like IBS, food allergies or the like, I’m sure you know what I’m talking about. So I added several things to my routine to make sure I was in the best gut health possible and now I’m sharing them with you.<br />
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Here are eight tips to be well on your wedding day.</h2>
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<b>1. Create exercise goals - but make them attainable.</b> Increase your workout schedule and get into a routine. Do this at least 6 months before the wedding or you aren’t likely to see results, not to mention you will probably be too stressed and time-strapped to commit to a regular routine if you wait. Challenge yourself but make it attainable. Finding a workout buddy is an awesome way to do this. Exercise will not only help you trim a few pounds for your dress, but will also help you mentally and emotionally. I went big on exercise and started about 10 months before the wedding at a new gym and was super committed to sticking with it. This worked for me, however, it can be as simple as adding a yoga class or a long walk into your routine.<br />
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<b><br /></b> <b>2. Start every day with water and drink plenty all day.</b><br />
Starting each day with a full glass water is important to re-hydrate you from your slumber, fires up your metabolism, helps your body flush out toxins and gives your brain fuel. I put a glass of water on my nightstand before going to bed so it’s there when I wake up. Add lemon to your water or if you are up for an extra boost, add 1 Tablespoon of apple cider vinegar (I recommend unfiltered, “with the mother”). It will help boost your metabolism, fight off infection and decrease inflammation.<br />
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<b>3. Add a probiotic to your routine.</b><br />
Adding probiotics to your daily regimen is an easy way to support your gut health. It’s hard for even the most healthy eater to get enough probiotics from food sources through the day. This is especially important if you suffer from gut issues like me. Make sure it’s a high-quality supplement without fillers, carriers, binders, has live cultures and is made with whole food. I recommend <a href="https://www.gardenoflife.com/content/product-category/product-lines/raw-probiotics/" target="_blank"><span style="color: blue;">Garden of Life Raw Probiotics</span></a>.<br />
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<b>4. Stock up on healthy snacks</b>.<br />
Keep lots of healthy snacks on hand at home and work. This will help you curb cravings in moments of weakness, and avoid stopping for fast food when you are in a pinch for time. Here are a couple I was addicted to during wedding prep:<br />
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<li>Almond Butter and Apples</li>
<li>Hummus and Veggies</li>
<li>Pickles Beets with balsamic vinegar</li>
<li>Popcorn</li>
<li>Nuts / Trail mix</li>
<li>Roasted Chickpeas</li>
<li>Kind Bars</li>
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<b>5. Clean up your diet.</b> I’m not saying go on a diet, but make some realistic goals, healthy swaps and come up with a plan. Maybe you become more regimented about grocery shopping to avoid going out to eat several times per week, cut back on soda, etc. Find some new recipes that you like and can add to your routine. Exercise and eating go hand in hand, so even if you are burning it up at the gym, but eating pizza and freezer meals every night you are probably not going to get the full effect. Focus on adding lean proteins, fruits and vegetables. There are tons of recipes to help you on the blog <a href="https://energeticfoodie.blogspot.com/search/label/recipe" target="_blank"><span style="color: blue;">here</span></a>.<br />
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<b>6. Pray or meditate.</b> Take time to relax, refocus and pray every day. Having your mind and soul right can go along way when anxiety creeps in. Remember the reason you are getting married. You are about to marry your best friend and soul mate, and that is more important than worrying about if the flowers will match or the favors for the guests are good enough. With the hustle of getting ready for such a big event, it’s easy to lose sight of the reason you started this production in the first place.<br />
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<b>7. Sleep more, and say “No” to extra personal commitments.</b> I am always on the go and have a hard time saying “no” when asked to volunteer my time. I also had a hard time sleeping the last 6 months of our engagement (I never struggled to sleep before). But during wedding season I made it clear to myself and others I couldn’t say yes to everything like my usual self. So if there is a personal commitment you can forgo during your final stage of wedding prep to help you have more personal time and get to bed earlier, do it. People will understand. Getting married is not an excuse, it’s a really big deal, so it’s ok to take a break and come back to some things after the wedding. My blog took a 6 month hiatus. Even adding an extra 15 minutes of sleep a night is huge. That’s one hour and fifteen minutes during one work week alone!<br />
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<b>8. Keep drinking alcohol if you plan to at your wedding.</b><br />
This is an oddball but important in some situations. I normally stop drinking if I’m on a clean eating plan, but I knew I was going to drink at my wedding. I didn’t want to be a sloppy bride after two drinks, so I made sure to enjoy a healthy amount of wine and a cocktails in the months leading up to the big day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKJYhP5R8QxiUwI3zP7Qw5IqF7138Ye_DUzcbiUxjJbyyj2MaQzNb2FxCAK3W7zbg4KIw4YfUUPIvloJh8cfUH3OmCF2_TFwlqFIm0ryAaGevPYAx_Tpj92_NURZG0sgajwR7zNucdJL9/s1600/DSC_0653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKJYhP5R8QxiUwI3zP7Qw5IqF7138Ye_DUzcbiUxjJbyyj2MaQzNb2FxCAK3W7zbg4KIw4YfUUPIvloJh8cfUH3OmCF2_TFwlqFIm0ryAaGevPYAx_Tpj92_NURZG0sgajwR7zNucdJL9/s640/DSC_0653.jpg" width="422" /></a></div>
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Be real. Be realistic. You already have a lot more than usual on your plate getting ready for the biggest party of your life. Making a drastic change is unreasonable for most people during this time. Make small changes that are habit forming and hopefully just become part of your lifestyle. Be yourself through all of your healthy habits. If you know you hate running, don’t join a running club unless you are truly committed. Make sure to enjoy the events leading up to the big day -- they are in your honor to celebrate the blessing of love that is in your life, don’t lose sight of that. I hope these tips help you as much as they did me and you feel your best on your wedding day!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojTGxP3uyZpJbbcCzX461Cf_bqyG8vn3K4dw9Y0j7uxCfJEYoRi32NewAQfDd5sA68jyYdWTK8nxayWKrA_3HXSjL2tZEl8UaFcbg5eaac0v0eaEnTWl2pQF-IWkxYBV8FXqH1LSdxT__/s1600/23593332_10156071489112259_3845615391305051395_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojTGxP3uyZpJbbcCzX461Cf_bqyG8vn3K4dw9Y0j7uxCfJEYoRi32NewAQfDd5sA68jyYdWTK8nxayWKrA_3HXSjL2tZEl8UaFcbg5eaac0v0eaEnTWl2pQF-IWkxYBV8FXqH1LSdxT__/s640/23593332_10156071489112259_3845615391305051395_o.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Photo Credit: Melissa McClain Photography</span></td></tr>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-70084047951240189282018-02-01T19:31:00.000-05:002018-02-03T10:43:58.251-05:00Buffalo Chicken Spinach Dip <div class="separator" style="clear: both; text-align: center;">
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Buffalo Chicken Dip, also lovingly known as Crack Dip has got to be one of Americas favorite game day appetizers! So as the height of football season approaches, I felt out of place having never made this cheesy concoction. It’s the opposite of health unless you count chicken as your protein source for the day (ha!). So of course I set out to make it healthier. Well that is a tall order, but through eliminating the ranch dressing and adding some greens, I think I kicked it up a notch!<br />
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<a name='more'></a>Spinach dip is one of my favorite go-to party pleasing dips and has some similar attributes to buffalo dip so I figured why not take some of that healthy green and throw it in the mix.<br />
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I still can’t say this is a super healthy recipe, but the only ones I’ve seen that come close are a vegan version and I’m just against that much fake cheese in one appetizer. Just not the same as the real thing. Am I right?<br />
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In this recipe, I swapped sour cream for greek yogurt which decreases fat and increases protein and calcium. As I mentioned previously, this recipe omits ranch dressing, as I don't think its worth the add more fat to the recipe. There are organic brands of ranch but even Annie's brand has 11 grams of fat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oIozH5dTMJdjsTepTDWRKoJm86NzMlGyk_QCpOYCERS7XSA49m0288dN5LDFRDhXJH56fWmmCTeRpoonzHgpmKyO5N53W42lkenVEZTmXn96vI9Nb_rhOPtQrUjn2yt91y-jBCYvV6q2/s1600/DSC_0372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oIozH5dTMJdjsTepTDWRKoJm86NzMlGyk_QCpOYCERS7XSA49m0288dN5LDFRDhXJH56fWmmCTeRpoonzHgpmKyO5N53W42lkenVEZTmXn96vI9Nb_rhOPtQrUjn2yt91y-jBCYvV6q2/s640/DSC_0372.jpg" width="422" /></a></div>
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<h3>
Preparation Tip</h3>
Spinach is simple to prepare for this dip. In a medium saucepan, simply add some olive oil and fresh spinach. Turn heat to medium for about 7-10 minutes, stirring frequently, until the leaves wither and turn soft. Then add to the dip. Ta da! Now you have some vitamin A, C, magnesium and amino acids in your dip.<br />
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<h3>
Price</h3>
The only item on the high side was the organic valley cream cheese, which I had a coupon for. The rest of the items are all under $3 each.<br />
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<div class="title fn" itemprop="name">
<b>Buffalo Chicken Spinach Dip Recipe</b><br />
by <span class="author" itemprop="author">Carolyn </span><span class="published" datetime="2018-02-01" itemprop="published"> February-1-2018</span></div>
<div class="summary" itemprop="summary">
A healthier version of buffalo chicken dip.</div>
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<div class="subtitle">
Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 Ounces </span> <span itemprop="name"> Cream Cheese (organic if possible)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Cup </span> <span itemprop="name"> Cheddar Cheese, shredded</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">5.3 Ounces </span> <span itemprop="name"> Greek Yogurt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 Cup - 1/2 Cup (depending on how hot you like it) </span> <span itemprop="name"> Hot Sauce</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Pound </span> <span itemprop="name"> Shredded Chicken</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons </span> <span itemprop="name"> Extra Virgin Olive Oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Dash </span> <span itemprop="name"> Salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Dash </span> <span itemprop="name"> Pepper</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 Cups/6 Ounces </span> <span itemprop="name"> Spinach</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Cup </span> <span itemprop="name"> Blue Cheese Crumbles (optional)</span></span></li>
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<b>Instructions</b></div>
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<span class="instruction">Baking: Preheat oven to 375 degrees. Soften cream cheese. In a medium baking dish, add cheddar, cream cheese, yogurt and hot sauce. Stir until mixed well. In a medium frying pan, add 1 Tbsb. Olive Oil and chicken. Add a dash of salt and pepper to chicken. Cook till brown on both sides. Remove and shred with two forks to pull apart into pieces. Add chicken to cheese mixture. In a medium frying pan add 1 Tbsp. Olive oil and spinach. Cook on medium heat. Using a spatula toss until covered with oil. Stir frequently and cook until wilted. Add spinach to cheese and chicken mixture. Mix well and place in oven for 15-20 minutes. Optional: Top with Blue Cheese Crumbles.</span></div>
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<b>Details</b></div>
<span class="time preptime">Prep time: <time datetime="PT30M" itemprop="prepTime">30 mins </time><span class="value-title" title="PT30M"></span></span><span class="time cooktime">Cook time: <time datetime="PT20M" itemprop="cookTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time duration">Total time: <time datetime="PT50M" itemprop="totalTime">50 mins </time><span class="value-title" title="PT50M"></span></span><span class="yield">Yield: <span itemprop="yield">8</span></span></div>
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Enjoy and let food be your energy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-14660233633256700862018-01-24T17:23:00.000-05:002018-01-26T16:55:31.823-05:00Italian Spaghetti Squash Bake <div class="separator" style="clear: both; text-align: center;">
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Spaghetti squash is a unique veggie that I was afraid of for a long time. I thought it must take all day to cook and a culinary degree to get it to turn into the stringy pasta like texture I saw in photos, but I was wrong! Check out this recipe to see just how easy it is to cook spaghetti squash and turn it into a tasty, healthy meal.</div>
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I’m always trying to incorporate more veggies into my meals. Even I struggle to get the recommended amount a day. I used to think that it was hard to bake a spaghetti squash like the pros, but I was mistaken. </div>
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Recently in my <span style="color: blue;"><a href="https://www.hungryharvest.net/" target="_blank"><span style="color: blue;">Hungry Harvest</span></a> </span>subscription box, I got a beautiful spaghetti squash and decided to give it a try. I was so amazed at how easy it was to cook! I’m not convinced spaghetti squash is a complete replacement for pasta in your favorite Italian family dinner dish, (just not the same taste or consistency) but it is something you can incorporate into your recipes pretty easily as a healthy and flavorful option. </div>
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Compared to wheat noodles, squash noodles have a crisper consistency and their flavor is mild with a hint of sweetness, so it goes well with whatever spices or sauce you want and it will absorb the flavor. Nutritionally, squash has fewer carbs and calories than wheat noodles and is full of Vitamin A and potassium. </div>
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This recipe is a simple layering of squash, sauce, ground turkey and cheese. Definitely easier than a traditional lasagna. Enjoy and let food be your energy! </div>
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Price</h2>
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Spaghetti squash goes on sale in the winter months for about $1.99 a pound. Sauce, cheese and ground turkey are all easy to find grocery items that go on sale from time to time so this recipe is very affordable. For the spices, if you have an “Italian” spice mix that will work just as well instead of the individual rosemary, oregano and garlic.<br />
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How to Bake Spaghetti Squash (and get that picture perfect look)</h2>
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1. Preheat oven to 375 degrees.</div>
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2. Start with washing the squash. </div>
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3. Then cut into large slices using a sharp knife. </div>
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4. Next spoon out the seeds and any “guts” that are loose. </div>
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5. Cover a baking sheet/pan with parchment paper</div>
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6. Place slices of squash on the baking pan and brush lightly with Olive oil. </div>
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7. Bake for 25-30 minutes. </div>
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8. Remove from the oven. Get two forks. One to hold the hot squash steady while the other one is scraping the inside edges of the squash. Scrape the inside edges lightly and the meat of the squash should start to flake apart and turn into stringy “spaghetti” like pieces. Go the whole way to the rind and all the way around the circular piece. Discard the rind. </div>
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9. Spaghetti Squash holds a lot of moisture so I recommend patting dry with paper towels or use a cheesecloth to wring out moisture. </div>
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<b>Note: </b>The ends of each squash are usually viable as well so bake them too. Sometimes I throw out the ends of veggies like carrots and cucumbers because they aren’t ripe or root filled but not the case with these spaghetti squash. <b><i>Viola! </i></b></div>
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Italian Spaghetti Squash bake</div>
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by <span class="author" itemprop="author">Carolyn </span><span class="published" datetime="2018-01-24" itemprop="published"> January-24-2018<span class="value-title" title="2018-01-24"></span></span></div>
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Layers of spaghetti squash, sauce, ground turkey and cheese turn into a delicious meal.</div>
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Ingredients</div>
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<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> Spaghetti Squash</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 lb </span> <span itemprop="name"> Ground Turkey</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon </span> <span itemprop="name"> Extra Virgin Olive Oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> Garlic Powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> Rosemary</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> Oregano</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> Salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> Pepper</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> Eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 Cup </span> <span itemprop="name"> Tomato Sauce</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Cup </span> <span itemprop="name"> Mozzarella Cheese, shredded </span></span></li>
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Instructions</div>
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<span class="instruction">Preheat oven to 375 degrees. Start by baking the squash (see full instructions in post above). Cut squash into slices and place on a baking sheet. Drizzle with a small amount of olive oil. Bake for 25-30 minutes. While baking the squash, in a medium saucepan, add 1 tablespoon extra-virgin olive oil and ground turkey. Turn to medium high heat. Add all spices and mix and turn ground turkey until it is browned. Once the squash is cooked, scrape the insides to pull apart the “meat” and get a spaghetti like consistency. Whisk 2 eggs in a small bowl. In a medium/large baking pan, add spaghetti squash as the first layer. Top with eggs and use a spatula to mix with spaghetti squash. Next layer ground turkey. Then add sauce and using a spatula spread evenly across pan. Lastly sprinkle cheese evenly on top. Cover with tin foil and bake for 25-30 minutes. </span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT35M" itemprop="prepTime">35 mins </time><span class="value-title" title="PT35M"></span></span><span class="time cooktime">Cook time: <time datetime="PT30M" itemprop="cookTime">30 mins </time><span class="value-title" title="PT30M"></span></span><span class="time duration">Total time: <time datetime="PT1H5M" itemprop="totalTime">1 hour 5 mins </time><span class="value-title" title="PT1H5M"></span></span><span class="yield">Yield: <span itemprop="yield">4-5 servings </span></span></div>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-45520983476005764952018-01-11T22:41:00.002-05:002018-01-12T08:46:44.656-05:00Spinach Egg Muffins<div class="separator" style="clear: both; text-align: center;">
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Spinach Egg Muffins are a quick, healthy, vegetarian option to add to your breakfast routine. Also a great way to sneak some greens in the morning.<br />
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Breakfast is an important part of your morning routine. I’ve been in a rut eating a banana and KIND bar for years. Getting up for work is a struggle for me. I hit snooze at least twice every morning, so preparing a “real” breakfast isn’t easy. If you’ve been following the blog for a while, you may have noticed there are no breakfast recipes. Well, times are changing. We finally got muffin pans for our wedding and apparently, that’s what I was missing to get into the breakfast meal prep mood. Egg muffins are so versatile – great for a brunch party, as part of your morning routine or a special weekend breakfast.<br />
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<h3>
Selling Points of the Egg Muffin</h3>
<b>Easy </b>- All cooking skill levels can tackle this. If you can whisk an egg and brown some chopped onions then you’ve got this.<br />
<b><br /></b> <b>Healthy Option</b> - I love these because they are a healthy breakfast option. Egg gives you some protein and spinach has loads of vitamins. Even just one (along with my ritual banana) is enough to keep me satiated through the morning.<br />
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<b>Price</b> - Eggs and cheese are probably a household item but vary in price depending on what you are used to buying. Giant Foods just started carrying cage-free eggs in their store brand and for under $3! Spinach is around $2.99 a bag and you will have some leftover for a lunchtime salad. Overall this recipe is cheaper than a week of Dunkin’ coffee!<br />
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<h3>
Spinach Egg Muffins Recipe</h3>
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<div class="title fn" itemprop="name">
Spinach Egg Muffins</div>
<div class="byline">
by <span class="author" itemprop="author">Carolyn </span><span class="published" datetime="2018-01-11" itemprop="published"> January-11-2018<span class="value-title" title="2018-01-11"></span></span></div>
<div class="summary" itemprop="summary">
Egg muffins that are healthy and easy to make.</div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">12 </span> <span itemprop="name"> Eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> Salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> Pepper</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span> <span itemprop="name"> Cheddar Cheese</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon </span> <span itemprop="name"> Extra Virgin Olive Oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> Onion (small)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2-3 cups </span> <span itemprop="name"> Spinach</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Preheat oven to 350 degrees. In a medium mixing bowl, crack eggs, whisk together and add salt and pepper. In a medium skillet add olive oil and chopped onions. Turn heat to medium and cook about 10 minutes and once translucent, add spinach on top and mix until wilted. Add onions and spinach to egg mixture. Stir well. Add shredded cheese. Mix. Using a 12 cup muffin pan, grease with cooking spray or olive oil. Using a ½ cup measure scoop egg mixture and fill each muffin spot. Make sure to evenly distribute the spinach if it starts to clump up in the bowl. Bake for 13-14 minutes. If they rise out of the pan during baking that’s ok. Let them cool about 15-20 minutes and then remove from pan. </span></div>
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<div class="subtitle">
Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT13M" itemprop="cookTime">13 mins </time><span class="value-title" title="PT13M"></span></span><span class="time duration">Total time: <time datetime="PT33M" itemprop="totalTime">33 mins </time><span class="value-title" title="PT33M"></span></span><span class="yield">Yield: <span itemprop="yield">12</span></span></div>
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Enjoy and let food be your energy!<br />
<span style="font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span>Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-9310120999581390292018-01-02T21:59:00.000-05:002018-01-02T22:22:13.844-05:00GF Blueberry Protein Muffins <div class="separator" style="clear: both; text-align: center;">
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These blueberry muffins have a lot of healthy going on. They are more than just blueberry – we are talking, gluten-free, dairy-free, banana, protein muffins! This recipe is so easy with just a few extra ingredients to make them a healthy power snack.</div>
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With a few healthy swaps you have some pretty tasty and healthy muffins! I was so excited to create this recipe because I needed a change in my morning food routine. Until now that consisted of a KIND bar and banana (literally every day, even on weekends and the morning of my wedding!). Over the past year I’ve found I need to add a few things to my diet, and my blog – better breakfast recipes and snacks. The gluten-free part took a couple tries to get the taste right, but now I’m confident you will love these little protein muffins. <o:p></o:p></div>
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Healthy Swaps</h3>
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Here's the line-up...</div>
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Cows Milk <span style="font-family: "wingdings"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">à</span> Almond Milk<o:p></o:p></div>
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Flour <span style="font-family: "wingdings"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">à</span> Quick Oats, milled<o:p></o:p></div>
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Flour <span style="font-family: "wingdings"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">à</span> Protein Powder (acts as a thickening agent)<o:p></o:p></div>
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One not so healthy ingredient that I decided not to swap was the white sugar. There isn’t that much and you could totally use honey instead if you wanted. I just felt these muffins were already super healthy, so what’s a little sugar. <o:p></o:p></div>
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Diary-free is also another checkbox on this recipe. The recipe uses almond milk and a dairy free protein powder. I am intolerant of Whey Protein and many people are. PlantFusion is my go-to protein powder and it comes in multiple flavors is vegan and low in sugar. </div>
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I’m pretty pumped to add these blueberry muffins into my routine for a healthy snack. They are great for a pre or post workout boost or a healthy breakfast. We all know breakfast is the most important meal of the day, and I for one can’t skip it or my stomach will literally start crying out to me, so hopefully this recipe will help some of you get some nutrients to start off your day.</div>
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<h3>
GF Blueberry Protein Muffin Recipe </h3>
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<img class="photo" itemprop="photo" onclick="window.open('https://energeticfoodie.blogspot.com/2018/01/gf-blueberry-protein-muffins.html#more','Recipe Image' );" src="https://energeticfoodie.blogspot.com/2018/01/gf-blueberry-protein-muffins.html#more" width="100px" /><br />
<div class="recabout">
<div class="title fn" itemprop="name">
GF Blueberry Protein Muffins</div>
<div class="byline">
by <span class="author" itemprop="author">Carolyn </span><span class="published" datetime="2018-01-02" itemprop="published"> January-2-2018<span class="value-title" title="2018-01-02"></span></span></div>
<div class="summary" itemprop="summary">
Gluten-free, dairy-free, blueberry, banana protein muffins. </div>
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<div id="recbody">
<div class="subtitle">
Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> Eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 Cup </span> <span itemprop="name"> Almond Milk</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> Vanilla Extract</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Cup </span> <span itemprop="name"> Quick Oats (milled)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> Baking Powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 Tablespoons </span> <span itemprop="name"> Vanilla Protein Powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span> <span itemprop="name"> Banana, mashed</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> Salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 Cup </span> <span itemprop="name"> White Sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons </span> <span itemprop="name"> Olive Oil</span></span></li>
</ul>
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<div class="subtitle">
Instructions</div>
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<span class="instruction">Preheat oven to 375. Mill quick oats in a food processor or mixer until fine like flour. In medium bowl, add milled oats, baking powder, protein powder, salt and sugar. In a separate medium size bowl, mix eggs, vanilla extract, olive oil, mashed banana, and almond milk. Add to quick oat mixture and blend with a mixer or whisk. Once combined, add blueberries and stir with spatula. Line a muffin pan with 12 paper liners, spray lightly with cooking spray. Using a 1/4 cup measuring cup, fill the muffin trays. Bake for 15-18 minutes. Let cool completely for about an hour. </span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT15M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT15M"></span></span><span class="time cooktime">Cook time: <time datetime="PT15M" itemprop="cookTime">15 mins </time><span class="value-title" title="PT15M"></span></span><span class="time duration">Total time: <time datetime="PT30M" itemprop="totalTime">30 mins </time><span class="value-title" title="PT30M"></span></span><span class="yield">Yield: <span itemprop="yield">12 muffins</span></span></div>
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Ingredients above. Mix wet and dry ingredients separatley and then combine. Mash the banana before adding to the mixture. </div>
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I was happy to use my new Cuisinart mixer. So easy to use and clean. </div>
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<br />Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-13653553782992144662017-12-20T15:24:00.000-05:002017-12-20T11:06:55.070-05:00Mashed Sweet Potatoes<!-- Global site tag (gtag.js) - Google Analytics -->
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">Continuing my sweet potato kick, here is my recipe for mashed sweet potatoes. Perfect amount of sweet and cinnamon flavor to add to your holiday meal. </span></span></div>
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<span style="font-family: inherit;"><span style="font-size: 12pt; line-height: 115%;">This recipe is simple. We need more simplicity at the holidays, right!? On top of all the chaos of parties and gift giving you have to make a beautiful meal/dish too? This recipe will help you.</span></span><br />
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<span style="font-family: inherit; font-size: 12pt;">I say this recipe is simple because there are few ingredients and no special tools needed. I literally used a potato masher to blend the potatoes or you can use a hand mixer. Once the potatoes are soft from boiling they don’t take much to blend. </span></div>
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<span style="font-size: 12pt; line-height: 115%;"><br /><span style="font-family: inherit;">Another thing I love about sweet potatoes is they are much healthier than regular white potatoes, and to top it off this recipe is <b>dairy free</b>. </span></span><span style="font-family: inherit; font-size: 12pt; line-height: 115%;">My family usually has both white and sweet potatoes on the table to please everyone at the holidays. </span><span style="font-family: inherit; font-size: 12pt; line-height: 115%;">Lastly, how about that bright orange color!? What a beautiful dish to add to the table. </span></div>
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<span style="font-size: 16px; line-height: 18.4px;"><span style="font-family: inherit;">You can make this a couple days in advance and it will keep well in the fridge.</span></span></div>
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<span style="font-family: inherit;"><b><span style="font-size: 12pt; line-height: 115%;">Price:</span></b><span style="font-size: 12pt; line-height: 115%;"> Coconut Milk is around $2.59 per quart. Sweet potatoes are usually $.99 per pound. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><b><span style="font-family: inherit;">Mashed Sweet Potato Recipe</span></b></span><br />
<span style="font-size: 12pt; line-height: 115%;"><b><span style="font-family: inherit;">Serves 6</span></b></span><br />
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;"><b>Ingredients</b><o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">3-4 large Sweet Potatoes<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">½ cup Coconut Milk<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">2 Tbsp. Honey<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">1 tsp. Cinnamon<o:p></o:p></span></span><br />
Sage leaves (optional)</div>
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<b><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">Directions<o:p></o:p></span></span></b></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">1. Bring a large pot of water to boil. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">2. Peel sweet potatoes and add to boiling water. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">3. Cook for 15 minutes. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">4. Drain water. Keep the potatoes in the pot. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">5. Mash potatoes with a <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=potato+masher"><span style="color: blue;">potato masher</span></a>.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">6. Add coconut milk, honey and cinnamon and continue mashing unil mixed. <o:p></o:p></span></span><br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">8. Top with sprigs of sage leaves if desired. </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">7. Serve hot. </span><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif;">Enjoy and let food be your energy!</span></div>
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span></div>
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">(originally posted 12/22/2015)</span></div>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com1tag:blogger.com,1999:blog-4941895888645234834.post-16137866839955929302017-12-19T15:30:00.000-05:002017-12-19T16:43:33.343-05:00Strawberrry Shortbread Crumb Bars<!-- Global site tag (gtag.js) - Google Analytics -->
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<span style="font-size: 12pt; line-height: 115%;"><br /></span> <span style="font-size: 12pt; line-height: 115%;">Here are my beautifully delicious, strawberry shortbread crumb bars. </span><span style="font-size: 12pt; line-height: 115%;">Filled with strawberry and coconut oil there is plenty of “sweet” in these, without as much sugar and butter as most cookie recipes call for.</span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Homemade treats are a<b> </b>must<b> </b>at the holidays. Sweets and treats are unavoidable. </span><span style="font-size: 12pt;">This is one time of the year when I don’t feel guilty for indulging... because it only happens </span><b style="font-size: 12pt;">one </b><span style="font-size: 12pt;">time a year. As always there are recipes that can make you feel less guilty about bringing a treat to a family gathering – I believe this is one of them. I call these a “skinny” version of traditional strawberry shortbread crumb bar.</span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">This strawberry shortbread crumb bar recipe is a three-layer masterpiece, which consists of a shortbread layer, strawberry jam and topped with sweet soft cookie crumbles. Coconut oil reduces the guilt on this one, by eliminating the need for two full sticks of butter (which is what most recipes call for) and adds a sweeter flavor. <o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Layer one.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Layer two. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Layer three.</td></tr>
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<span style="font-size: 12pt;">There are lots of </span>store<span style="font-size: 12pt;"> bought jams out there now with low sugar. I found this Smuckers Fruit Spread with no artificial ingredients and only 10 grams of sugar! Gold!</span><br />
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<span style="font-size: 12pt; line-height: 115%;">Add these to your Christmas </span><span style="font-size: 12pt; line-height: 115%;">cookie baking list! You probably have almost all the ingredients in your pantry.</span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><b>Price:</b> </span><span style="font-size: 12pt; line-height: 115%;"> Coconut oil is the expensive bugger in this one, ($4 at Aldi but more at regular groceries) but you will only use about ¼ of a standard 14 oz jar. Other ingredients are common for baking.</span><br />
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<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Strawberry Shortbread Crumb Bar Recipe<o:p></o:p></span></b></div>
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<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Ingredients:</span></b></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">2 Cups Flour<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">½ Cup Butter<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">½ Cup Coconut Oil (softened or liquefied)<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">½ Cup White Sugar<o:p></o:p></span><br />
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 tsp. water (optional)</span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 Cup Strawberry Jam<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">½ Cup Brown Sugar<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><b>Directions:</b></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Pre-heat oven to 375. In a large bowl, mix butter (softened), flour, coconut oil and white sugar. You can use a hand or stand mixer (but in my minimalist kitchen I used a good old whisk and my hands). Mix until combined and you get a cookie dough texture. If needed add 1 tsp. water to get the right consistency. Reserve ½ cup of dough mixture (crumbles are best). On a greased 13x9 or similar size baking dish, spread out the remaining dough, flat until it covers the bottom of the dish. Bake for 14-16 minutes, until the edges start to brown. Meanwhile, in a small bowl, mix strawberry and lemon juice. Then in a medium sized bowl, mix the crumble layer, using reserved dough, brown sugar and quick oats. Stir until combined. It should be clumpy. When crust is done baking, let cool for five minutes, and then spread the strawberry mixture evenly over the crust. Sprinkle the crumble mixture on top. Bake for 25 minutes. Let cool about an hour before serving. You may cut into slices while cooling, but don’t remove from pan (they will most likely be soft and break apart).</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Strawberry and crumble layers.</td></tr>
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">Enjoy and let food be your energy!</span></div>
<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span><br />
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">(originally posted 12/23/2015)</span></div>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-4068931282867725322017-12-09T21:09:00.000-05:002017-12-19T14:12:31.061-05:00Thai Coconut Curry Soup<head> <!-- Global site tag (gtag.js) - Google Analytics -->
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Hearty, warm, spicy, aromatic, delicious, filling, and cleansing are all words I would use to describe this Thai soup. Here is my version of Thai Coconut Curry soup, a thai restaurant staple.</span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span> <span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">One of my favorite local Thai restaurants makes a classic version of coconut curry that I could slurp all day. So I decided to try and make it myself, crock pot style, so I don’t have to wait for a special occasion to enjoy. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">The smell of this crock pot concoction is like aroma therapy for your kitchen. Coconut milk + red curry + honey = savory smells. But smells alone are not a good enough reason to make this soup. It’s about the taste. Ever travel to Thailand? Me either, but this soup will let you pretend. With the use of authentic red curry, lemongrass and ginger, it’s about as close as you can get to Asia.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">My favorite part of this soup is that is cleansing. Chicken noodle isn't the only soup to help a cold (and make sure to check the sodium on that bad boy next time you buy!!). Change it up the next time you are under the weather and go for some Thai! Between the coconut milk, curry and ginger this soup will leave you feeling balanced and nourished. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><b>Price </b>– There are a couple ingredients that you might not keep on hand that raise the cost of this recipe. Red curry can be found at the grocery store b</span><span style="font-size: 16px;">ut it's not nearly as potent. If you use an American brand of red curry, I would double or triple the amount of curry paste in the recipe. Keep adding and tasting as you go.</span><span style="font-size: 12pt;"> It will be cheaper and better quality (and by that I mean spicier). The lemongrass is now sold in tubes in the herb section. It's about $5 but I was surprised at how well it keeps. They last for a few months in the fridge after opening. Lemongrass is also great to saute with stir fry and curry. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">If you don't like spice, and use authentic curry, cut back on how much you add. Then have a taste before adding the full amount.</span></td></tr>
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<span style="font-family: "lato" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Thai Coconut Curry Soup<o:p></o:p></span></div>
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<span style="font-family: "lato" , sans-serif;"><span style="line-height: 21.4667px;">Serves 8-10 people</span></span></div>
<span style="font-family: inherit;"><b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></b> <b><span style="line-height: 115%;">Ingredients: </span></b></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 ½ - 2 pounds Chicken <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 ½ Lime, juice of<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 Tbsp. Olive Oil<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Salt and Pepper to taste<o:p></o:p></span><br />
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 Can Coconut Milk (full fat)</span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">5 Cups Concentrated Coconut Milk (So Delicious Brand)<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">2 Cups Chicken Broth<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">3 Tbsp Red Curry Paste (or to taste)<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">2 Tbsp. Lemongrass<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 Tbsp. and 1 tsp. Ginger, minced<o:p></o:p></span></div>
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<span style="font-size: 12pt;">½ Cup Water</span><br />
<span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 18.4px;">¼ </span><span style="font-size: 12pt; line-height: 18.4px;">Cup Red Wine </span><br />
<span style="font-size: 12pt; line-height: 18.4px;">1 Tbsp. Butter or Ghee</span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">8 oz Baby Bella Mushrooms<o:p></o:p></span></div>
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<b><span style="line-height: 115%;"><span style="font-family: inherit;">Directions:</span><span style="font-size: 12pt;"><o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">In a large skillet add olive oil, and chicken. Add 1 Tbsp. lime juice and salt and pepper (to taste) on top of the chicken as it cooks. In the meantime, turn on your crock pot or cooking pot to high. To pot add coconut milk, chicken broth, red curry paste, lemongrass, honey, ginger and the juice of one lime. When chicken is cooked, use a knife and fork to shred into small pieces. Add to pot. In a medium skillet add mushrooms, red wine vinegar and water. Sautee for 10-15 minutes, until soft (but may not be completely cooked) strain and add to crock pot. If using crock pot, leave on high for 2-4 hours and then turn down to low until ready to serve. If using a stove pot let simmer for 30-45 minutes. </span></div>
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<span style="font-size: 12pt; line-height: 115%;"><b>Note:</b> Lemongrass can be omitted, without sacrificing much on taste. Also the recipe can be cut in half easily and done on stove top.</span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"><br /></span></span> <span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">(originally posted 1/23/16)</span></span></div>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com1tag:blogger.com,1999:blog-4941895888645234834.post-43348273032822716032017-10-06T16:18:00.003-04:002017-12-19T14:13:01.682-05:00A Revolution in Casual Dining: True Food Kitchen (King of Prussia)<head> <!-- Global site tag (gtag.js) - Google Analytics -->
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Looking for a place to eat out that will boost your health? Take a trip to True Food Kitchen in King of Prussia. The menu is a well-curated mix of popular American dishes sourced responsibly and with the most nutrient-rich, health-boosting seasonal ingredients.</div>
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From turmeric to kale, to quinoa and every in-season veggie imaginable - True Food Kitchen has everyone's best interest in mind when it comes to nutrition. My friend Jessica Deluisa (Owner at <a href="https://eatyourwaytowellness.com/" target="_blank"><span style="color: blue;">Eat Your Way to Wellness</span></a>) and I made a trip to <a href="https://www.truefoodkitchen.com/about#" target="_blank"><span style="color: blue;">True Food Kitchen</span></a> to see what all the hype was about and the hype was right! Healthy whole foods dishes, no artificial flavoring with something for everyone on the menu. The restaurant chain was developed with the help of Dr. Andrew Weil with a focus on anti-inflammatory foods. You can read more about Dr. Weil in his cookbook <i>True Food</i>. <o:p></o:p></div>
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The menu made me smile when I saw a section just for vegetables and fruits! True Food Kitchen has plenty of vegan, gluten free and vegetarian dishes, but for those of you who don’t fall in any of those categories, don’t worry there are plenty of options. All the salads and rice bowls can add your choice of chicken, steak, shrimp, tuna, and steelhead fish.<br />
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Everything we had was original, like nothing I’ve had before. The wait staff was very attentive and knowledgeable about the menu and True Food’s story (thank you Travis!). <o:p></o:p></div>
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<b>Here is a run-down of my the dishes we tried: </b><o:p></o:p></div>
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The cocktails are a bit pricey so we went for the fruit juice/smoothies.<b> </b></div>
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<b>Kale Aid and Bright Eyes Drinks: </b>Both were refreshing and fresh made. Look at those colors! No food dye here! The kale drink had kale, ginger, apple celery, and cucumber. Bright orange like the name, the "Bright Eyes" drink was made with pear, ginger, beet, pineapple turmeric, and carrot.<o:p></o:p></div>
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<b>Charred Cauliflower</b> – Now this was amazing! A blend of un-suspecting herbs, this cauliflower dish is roasted and topped with sweet dates, dill, mint and pistachios and a light tahini sauce. I would highly recommend!<o:p></o:p></div>
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<b>Farmers Market Crudités</b> – Served with a tzatziki and black olive dip and with eye pleasing presentation, this was just ok. A number of veggies was minimal for $13. For a couple of carrots, some broccolini, tomatoes, green beans and watermelon radishes I would expect more. The sauces were just ok. I think a traditional hummus would have sufficed. I have to say it did look cool, but I wouldn’t get it again.<o:p></o:p></div>
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The rice bowls are the best, each filled with tasty herbs, spices and hearty veggies and your choice of protein. <o:p></o:p></div>
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<b>Ancient Grains Bowl</b> – brown rice, quinoa, sweet potato, turmeric, charred onion, snow peas, portobello, and avocados. Lots of healthy fats and anti-inflammatory turmeric. <o:p></o:p></div>
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<b>Teriyaki Quinoa Bowl </b>– Broccoli, carrots, bok choy, mushrooms, avocado with shrimp. This was my favorite! I think the mix of veggies added a crunch and the avocado added to the sauce making a nice mix of flavors on every bite. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgfH7zkO6nwUgmW2qYBuWL1cjwf3FiHdf8eoN4oVrEY51STJDdRP-qyPYIm833kneUELskLfPL6UrXzp0rA4DVnKl5auoFCeurmQCGfDusGmQWqTqmaBoQxEMQRJ2ZDN06FFQohgytwED/s1600/Teriyaki+Quinoa+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgfH7zkO6nwUgmW2qYBuWL1cjwf3FiHdf8eoN4oVrEY51STJDdRP-qyPYIm833kneUELskLfPL6UrXzp0rA4DVnKl5auoFCeurmQCGfDusGmQWqTqmaBoQxEMQRJ2ZDN06FFQohgytwED/s640/Teriyaki+Quinoa+Bowl.jpg" width="480" /></a></div>
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<b>Tuna Poke Bowl </b>– tuna, avocado, quinoa, rice, mushroom, snow pea, cucumber, cashew and ponzu sauce. The Sauce was unique and light. This dish was the perfect portion and had a nice mix of greens. The veggies added a crunch and the cashews and sauce gave an Asian flavor. <o:p></o:p></div>
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<b>Fun fact:</b> All of the restaurant's plate-ware is handmade by a potter in Phoenix! True Food is responsibly sourced down to the table settings. <o:p></o:p></div>
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Overall, I would highly recommend True Food Kitchen, for flavor, authenticity, price and service. How many places in town can you get a turmeric smoothie or a vegan burrito?! Try them!<o:p></o:p></div>
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">Enjoy and let food be your energy!</span><br />
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com2tag:blogger.com,1999:blog-4941895888645234834.post-27122319908939788292017-08-16T10:14:00.001-04:002017-12-19T14:13:27.528-05:00Asian Chicken Quinoa Salad <head> <!-- Global site tag (gtag.js) - Google Analytics -->
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I enjoy quinoa mixed in just about anything, with veggies, in a sauce, or even baked in a breakfast bar. In this Asian Salad, quinoa is the base and it’s got just the right about of color, crunch and protein to give you energy for the day.<br />
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I must admit it had been a while since I cooked quinoa when I made this recipe. I keep a stockpile of it and over the summer months I guess I just didn’t want to turn on the stove and it all got pushed to the back of the pantry. I got some inspiration thinking about a salad I ate at <a href="http://www.sweetgreen.com/" target="_blank"><span style="color: blue;">Sweet Green</span></a> when I was in Boston for work (healthy salad fast food chain). Two ingredients stuck out to me; kale and quinoa (I honestly don’t remember the rest of what was in it but I know it was filling and delicious). You all know how much I love kale! I’m on a mission to make everyone I know try it and like it as much as me – just ask my co-workers, many have started to like it after trying my <a href="https://energeticfoodie.blogspot.com/2015/11/kale-fruit-nut-power-salad.html" target="_blank"><span style="color: blue;">Kale Fruit and Nut Salad</span></a>. So of course, there is kale in this recipe too.<br />
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The dressing is a crowd pleaser. I use Tamari soy sauce, which is lower in sodium and has more vitamins and minerals than standard soy sauce. You could also substitute this with coconut aminos but I think it alters the flavor too much. A little bit of sugar goes a long way in this recipe as well (about 4 grams per serving).<br />
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Look at those veggies loaded with vitamins, minerals and antioxidants – that’s energy right there!! The ingredient list is not overwhelming. Shelled edamame is now common right beside all the frozen veggies at the grocery store. Quinoa has been around long enough now that it’s not only in the “health food” aisle but can be found in the rice section too.<br />
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This is a great salad to use in meal prep for the week. It will last about 5 days in the fridge without the dressing.<br />
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<b>Asian Chicken Quinoa Salad Recipe</b><br />
Serving Size: 3-4<br />
1 Cup Red Quinoa, uncooked<br />
1 lb Chicken, browned and shredded<br />
1 Tbsp. Extra Virgin Olive Oil<br />
2 pinches salt and pepper<br />
1 tsp Organic Tamari Soy Sauce<br />
1 Cup Red Cabbage, chopped<br />
1 Cup Edamame, shelled<br />
1 Cup Red Pepper, chopped<br />
3-4 Cups Kale, chopped<br />
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<b>Dressing</b><br />
¼ Cup Organic Tamari Soy Sauce<br />
2 Tbsp. Sugar<br />
2 Tbsp. Rice Wine Vinegar<br />
¼ Cup Canola Oil<br />
1 tsp sesame oil (optional)<br />
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<b>Directions:</b><br />
Start by cooking the quinoa, as directed on package. Red or white quinoa will do but red is more eye appealing. In a medium saucepan, on medium/high heat add 1 Tbsp. olive oil then chicken. Add a pinch of salt and pepper to both sides of the chicken. Then add 1 tsp soy sauce to pan. Cook until golden brown on both sides. In a large bowl, combine quinoa, chicken and all chopped vegetables. Mix all dressing ingredients together in a small bowl or a salad dressing shaker bottle. Stir well with a whisk or shake. Just before serving, add dressing to taste and stir until dressing is coating all the veggies.<br />
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Enjoy and let food be your energy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-69695386981532185922017-08-07T09:00:00.000-04:002017-08-07T09:47:24.269-04:00Roasted Red Pepper Hummus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12pt; line-height: 115%;">Homemade snacks are a cost saving alternative and this red
pepper hummus makes the top of my list. Making your own hummus not only saves money but also ensures healthy high quality
ingredients. With a few simple
ingredients and a blender it’s quick and easy to make. </span></div>
<a name='more'></a><span style="font-size: 12pt; line-height: 115%;"> Hummus is a great alternative to milk based dips, a perfect healthy party snack, so try this out for your next get-together and count the compliments. There are so many things you can
do with a good hummus – add to a sandwich, dip with crackers, veggies and
even spread on toast for a great post-workout snack! </span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">The ingredients are simple and in-expensive, except for the Tahini paste. Tahini paste is ground up sesame seeds and what gives hummus its creamy texture. Most grocery stores now carry itand I have found it on sale at Giant for $7.99 (which is reasonable compared to other brands). It will last you a long time and doesn't expire for a while. You can omit Tahini if you are in a pinch, but I don't recommend it. </span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">To make this roasted red pepper hummus you can use any old blender. For a while I used my old 2 speed blender and now I use my Nutri-bullet. I highly recommend the Nutri-bullet to anyone interested! <o:p></o:p></span></div>
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<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Price </span></b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">– If you
eat a lot of hummus, making it yourself is the cheaper option. If you rarely eat
it, this recipe may not be for you. All
the ingredients are inexpensive, except the Tahini, costing upward of $7 a bottle, without it, the hummus really isn’t
the same, but you can omit if you have to. <o:p></o:p></span></div>
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<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 15oz Can Garbanzo Beans<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">3 Tbsp. Lemon Juice<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">2 cloves garlic (or 2 tsp. minced)<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">2 Tbsp. Extra Virgin Olive Oil<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">3 Tbsp. Tahini<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 Cup Roasted Red Peppers (canned from the italian section in the grocery)<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1 tsp. Sea Salt</span></div>
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<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Directions:</span></b></div>
<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Drain garbanzo beans. Drain red peppers. Add all ingredients to blender and turn on high until mixed.
Add more salt to taste. <o:p></o:p></span><br />
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Enjoy!<br />
<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span><br />
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<span style="font-size: 12pt;">Originally posted 11/23/15</span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Updated 8/7/2017</span></div>
Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-60442348662229643242017-06-29T12:09:00.001-04:002017-06-29T12:13:09.471-04:00Avocado Toast 3 Ways <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuch0rZPLwkA3ooBEu49jQuLF9NY_L8DhVWYC_bIoSbYR2Pvz2olmDh97wHyvjnVicU-Mw0Uxc4m7e-ng1mjd_-8BEpCNV0veJ0K4wCHfrmm95bPREs_LnPnQFx7AGJfB8VoxvpQ24h9Dg/s1600/DSC_1481+txt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuch0rZPLwkA3ooBEu49jQuLF9NY_L8DhVWYC_bIoSbYR2Pvz2olmDh97wHyvjnVicU-Mw0Uxc4m7e-ng1mjd_-8BEpCNV0veJ0K4wCHfrmm95bPREs_LnPnQFx7AGJfB8VoxvpQ24h9Dg/s640/DSC_1481+txt.jpg" width="422" /></a></div>
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Avocados are a great add to any meal, beaming with healthy
fats, vitamins and minerals. Here are three ways to make simple, yet gourmet
avocado toast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLcBFcmEbujuVA_M5b6Fw6nNGpvxQwu6bMaSSwtqiQZzq1zJ1AFO4WbuqHrMr7Q378B9epcXWzbh4Ed4gyC2oUiCJ4LfnInFRF2H4zvEFEmGcl-7IZTOGAGfJ7RCdkLJgPbFc4L_TuJF8/s1600/DSC_1436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLcBFcmEbujuVA_M5b6Fw6nNGpvxQwu6bMaSSwtqiQZzq1zJ1AFO4WbuqHrMr7Q378B9epcXWzbh4Ed4gyC2oUiCJ4LfnInFRF2H4zvEFEmGcl-7IZTOGAGfJ7RCdkLJgPbFc4L_TuJF8/s640/DSC_1436.jpg" width="422" /></a></div>
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Avocados pair well with a variety of sweet and salty foods
because of their mellow and creamy qualities. I had an abundance of beautiful
avocados from my <a href="http://www.hungryharvest.net/" target="_blank"><span style="color: blue;">Hungry Harvest</span></a> delivery service and wanted to make something
besides guacamole. I had enough of them to do some recipe tasting, mixing and matching
with cheeses and veggies, and voila! I ate 4 of these toasts as my dinner after
I was done taking photos of them. I was so full! These would make a great
appetizer for a party, snack or even a small meal.<o:p></o:p></div>
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I also had some fun making an avocado rose for this photo
shoot. It was as test of my patience and creativity but turned out so pretty! It
was a bit easier than it looked. I wish I could say it’s a big secret, but
really you can watch some tutorials on Youtube and figure it out in a few tries like I did. You just have to take your time.<o:p></o:p></div>
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For the ingredients, I tried to use simple, inexpensive summer flavors. Some of the ingredients are shared multiple recipes,
like the red onion and balsamic. You could also throw the feta cheese on the
mango salad if you wanted. There really are so many tasty possibilities here.
Try these out then mix and match your own creation! Enjoy and let food be your energy!<o:p></o:p></div>
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Here are my three tested and true recipes for avocado toast.
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<h3>
<span style="font-size: large;">Avocado Toast Recipes:</span></h3>
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Servings 4 pieces of toast (per recipe)<o:p></o:p></div>
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<b>1. Corn Salad </b><o:p></o:p></div>
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Ingredients:<o:p></o:p></div>
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1 large Avocado, mashed<o:p></o:p></div>
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1 Cup Sweet Corn<o:p></o:p></div>
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⅓ Cup Red Onion, chopped<o:p></o:p></div>
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⅓ Cup Feta Cheese Crumbles<o:p></o:p></div>
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1 tsp Lime juice, or to taste</div>
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Salt to taste<o:p></o:p></div>
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<b>2. Bruschetta </b><o:p></o:p></div>
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1 Avocado, mashed<o:p></o:p></div>
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2 Tomatoes, chopped or diced<o:p></o:p></div>
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¼ cup Basil, chopped</div>
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⅓ cup Red Onion, chopped</div>
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1 tsp Salt<o:p></o:p></div>
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1 tsp Balsamic Vinegar, optional<o:p></o:p></div>
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<b>3. Mango Salad</b><o:p></o:p></div>
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1 Avocado, Mashed<o:p></o:p></div>
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2 Cups Arugula, loosely packed<o:p></o:p></div>
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1 Cup Mango, sliced (frozen is fine)<o:p></o:p></div>
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1-2 tsp Honey (or to taste)<o:p></o:p></div>
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2 tsp Balsamic Vinegar<o:p></o:p></div>
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<b>Directions for all:</b> Toast bread until crisp and not limp.
Spread mashed avocado on each piece of toast (about ¼ of the avocado on each
piece). Mix all remaining ingredients in a bowl and spoon onto toast. You can
also layer ingredients one by one in the order listed in the recipe.</div>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com1tag:blogger.com,1999:blog-4941895888645234834.post-77648300674486062682017-06-22T13:56:00.000-04:002017-06-29T12:12:40.897-04:00Watermelon Feta Salad<div class="separator" style="clear: both; text-align: center;">
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This watermelon salad has summer written all over it. Do you need a quick recipe for a party? Snack for the kids? Healthy dessert? This recipe covers it!<br />
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During watermelon season this salad is not only affordable, it’s also healthy and delicious! I love watermelon but sometimes it is messy, so I like to make this salad, which is a little more spill proof.<br />
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Fresh is always best and a few of these ingredients could be picked from your garden or local CSA. The blueberries add color and tartness. They are also high in antioxidants and fiber, and low in sugar. For flavor, feta and honey are a mouthwatering mix – top with fresh chopped mint and your taste-buds will be humming.<br />
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<b>Price:</b> This recipe uses ¼ of a watermelon, so if you can get it pre-cut at the grocery its about $2-3. Blueberries are often on sale in the summer so hold out for that. Feta cheese is $1.99 at Aldi, which will last a while in the fridge, so I try to keep some on hand. During the summer, I try to grow my own mint and that is a big savings! If not – Whole Foods sells larger bushels than most grocery chains for the same price (Giant $1.99 for a small package vs. Whole Foods $1.99 for a large bushel).<br />
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<h2>
Watermelon Feta Salad Recipe </h2>
Serves 4-6<br />
Can easily be doubled.<br />
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<b>Ingredients:</b><br />
1/4 Watermelon (chopped into 1 inch cubes)<br />
1 Cup Blueberries<br />
1 Cup Feta Cheese<br />
2 Tbsp. Balsamic Vinegar<br />
1 Tbsp Honey<br />
1/4 cup mint leaves, chopped<br />
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<b>Directions:</b> In a medium/large bowl, add cubed watermelon, blueberries, honey and balsamic. Mix. If serving next day wait to add the rest of the ingredients until a few hours before, if possible. Before serving, add feta and mint leaves (chopped) and stir with plastic spatula. Serve chilled.<br />
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Enjoy and let food be your energy!<br />
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-25774938490009972022017-06-09T13:47:00.001-04:002017-06-09T16:10:40.174-04:00Fresh Cocktails at Jasper's Backyard (Conshohocken, PA)<div class="separator" style="clear: both; text-align: center;">
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From the herbs grown on the second story to the fruit lined up behind the bar, fresh is one of many ways to describe the cocktails at Jasper's backyard.<br />
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Located in Conshohocken, PA, there's more than meet's the eye at this trendy spot, which features multiple bars and a beautiful outdoor patio. I met up with John Slack, Bar Manager to talk about his innovative cocktail menu and how he has been able to infuse fresh fruits and herbs into every sip.<br />
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John has been a bartender around town for nearly a decade and has always had the philosophy "fresh is best". "We don't even carry drink mixers and syrups. It not only tastes better but it's also healthier when you use the real thing" says John. They make all their own simple syrup in house.<br />
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He gave me a tour that included the upstairs window balcony, which isn't just for show - it's where their secret garden lies. The restaurant maintains a full herb garden during the growing seasons and uses it in all their cocktails and select recipes. So that mint in your mojito, was picked just for you!<br />
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John has crafted one of a kind cocktails like the Jasperita (a twist on the margarita). As he started slicing an avocado to make the drink, it was clear to me his passion for making creative, quality drinks runs deep. Here's a run down of the two cocktails I tried on my visit...<br />
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<span style="background-color: white; font-size: 18px;"><span style="font-family: inherit;"><b>The Jasperita</b> - Yes, you read right, there is avocado blended into this drink! The avocado is blended in giving this drink a bright color and light cream like touch on the tongue - think of adding cream to coffee (not like a smoothie). Cointreau is used as an alternative to triple sec, for its reduced sugar content and robust flavor.</span></span><br />
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<span style="background-color: white; font-size: 18px;"><span style="font-family: inherit;">Ingredients - El Jimador Tequila, Cointreau, Fresh Squeezed Lime, Fresh Avocado, Agave</span></span><br />
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<span style="background-color: white; font-size: 18px;"><span style="font-family: inherit;"><b>Conshopolitan</b> - Named after the bar's hometown, here is another twist on the classic using fresh orange, lime and vodka (made right here in Philly). I prefer the added citrus in this to the traditional cosmo. It mellows out the vodka a bit - but still a strong drink. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Jasper's carries Stateside which is made in Philadelphia.</td></tr>
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<span style="background-color: white; font-size: 18px;"><span style="font-family: inherit;">Ingredients - Stateside Vodka, Muddled Orange & Lime, Triple Sec, Cranberry Juice</span></span><br />
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<span style="background-color: white;"><span style="font-size: 18px;"><span style="font-family: inherit;">Other recommended cocktails are the Pomegranate Mule and Backyard Bum. </span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Thanks to Jasper's and John for the tasting!</td></tr>
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<span style="background-color: white;"><span style="font-size: 18px;"><span style="font-family: inherit;">In all reality, it's hard to classify a cocktail as healthy, but I'm all about trying to improve on the status quo. A drink at happy hour on a Friday is one of my indulgences so cheers to a cleaner, health-ified cocktail at Jasper's!</span></span></span><br />
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<span style="background-color: white;"><span style="font-size: 18px;"><span style="font-family: inherit;">Check out Jasper's Backyard menu <a href="https://www.jaspersbackyard.com/the_drinks/" target="_blank"><span style="color: blue;">here</span></a>. </span></span></span><br />
<span style="background-color: white;"><span style="font-size: 18px;"><span style="font-family: inherit;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-size: 18px;"><span style="font-family: inherit;"><span style="font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span></span></span></span>Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com1tag:blogger.com,1999:blog-4941895888645234834.post-7317077297248576512017-05-23T11:00:00.001-04:002017-05-23T11:00:14.954-04:00Rainbow Pasta Salad with Poppy Seed Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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For your next bbq try bringing this summertime rainbow pasta salad, sans gluten. This recipe is loaded with veggie nutrients and a killer poppy seed dressing!<br />
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I am a lover of any get-to-gether that involves food! I love to host and help by bringing a creative dish to any party. I had the idea for this recipe as I got the first backyard bbq invite for the season. I thought, “There has got to be a healthy swap for the traditional pasta salad”. So, I loaded up on veggies and threw them together and did some research on poppy seed dressing. Carrots, red onion and tomatoes are pretty common for a pasta salad, where I got creative was the kale! Because of the poppy seed dressing, the kale softens and blends well with the other ingredients. Make sure to chop or break apart the kale with your hands in small pieces and remove the stems. I choose the celery for crunch. Yum!<br />
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I found so many poppy seed dressing varieties and even scanned the label on the store bought one I had in the pantry. It can be made in a variety of ways, some use more mustard, some use mayo, and some use sour cream or other cheese. My recipe is more of a vinaigrette with apple cider vinegar and no dairy or mayo.<br />
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Options are popping up everywhere for those with Celiac Disease, which effects 18 million Americans. Some are more natural than others. Gluten Free pasta is usually made with natural ingredients like brown rice and quinoa. I have tried many brands of brown rice pasta and Ronzoni and Aldi’s Live G Free brand are both good. Other types are popping up too like chickpea and lentil, but I haven’t experimented.<br />
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<b>Price </b>– Aldi sells g-free pasta for $2.89 and Ronzoni $1.99. The vegetables in this recipe are all reasonable (where I shop, $2.99 and under) and available year round. The poppy seeds were the most expensive item. I found the organic was actually cheaper than the conventional because it was on sale ($4.50).<br />
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<span style="font-size: large;"><b>Rainbow Pasta Salad Recipe</b></span><br />
½ box of Gluten Free Rotini Pasta (about 6-8 ounces) (I prefer Ronzoni or Live GFree Brand)<br />
1 Cup Matchstick Carrots<br />
1 Cup Celery, sliced<br />
1 Cup Cherry Tomatoes, halved<br />
1 ½ Cup Kale, packed and chopped, stems removed<br />
2/3 Cup Red Onion, diced<br />
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<b><span style="font-size: large;">Poppy Seed Vinaigrette Recipe</span></b><br />
1 cup Canola Oil<br />
2 Tbsp Apple Cider Vinegar<br />
¼ Cup Sugar or Honey<br />
2 tsp Lemon Juice<br />
1 tsp Ground Mustard<br />
2 Tsp Onion Powder<br />
2 dashes of salt<br />
1 tsp Poppy Seeds<br />
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<b>Directions:</b><br />
Cook pasta as directed on package. I prefer Ronzoni brand, or you can use any type of G-free pasta. Chop all vegetables as noted in the ingredients list. In a large bowl add pasta and all vegetables. For the dressing, in a small bowl or blender, add canola oil, then vinegar and honey. Mix until blended and you get a creamy consistency. I try to avoid plain white sugar, but for this recipe, it helps create the white color and consistency. You can decrease the amount or use honey if you like. Next add lemon juice, ground mustard, onion powder, salt and poppy seeds. Stir until blended. Add all the dressing to the salad and mix until all the pasta and veggies are coated. If serving the next day wait to add the dressing until a couple hours before.<br />
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Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com2tag:blogger.com,1999:blog-4941895888645234834.post-71381056825283848082017-05-22T22:49:00.002-04:002017-05-23T14:36:10.780-04:006 Tasty Gluten Free Recipes <div class="separator" style="clear: both; text-align: center;">
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Here are six amazing gluten-free recipes from the blog that are good enough to add to your routine. All are from different categories of flavor from sweet and savory to spicy and earthy. There is something for everyone on this list. Weather you have a gluten-intolerance or are trying to eliminate wheat from your diet, there are many things on this list that are naturally g-free. Ooooh yeah!<br />
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I felt compelled to write this post after participating in Celiac awareness month and learning that 18 million American's have the disease. I don't write all gluten-free posts but I do try and incorporate recipes from time to time and some recipes are g-free by accident. Enjoy these and share with someone you know who can't eat wheat.<br />
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<b>1. <a href="https://energeticfoodie.blogspot.com/2017/05/rainbow-pasta-salad-with-poppy-seed.html" target="_blank"><span style="color: blue;">Rainbow Pasta Salad with Poppy Seed Vinaigrette</span></a></b> - Gluten free noodles make anything possible especially here in this summer time pasta salad. Paired with fresh veggies, the colors of the rainbow will distract you enough to forget about the wheat-less filling.<br />
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<b>2. <a href="https://energeticfoodie.blogspot.com/2016/08/lemon-turmeric-chicken.html" target="_blank"><span style="color: blue;">Lemon Turmeric Chicken</span></a> </b>- If you like Lemon Chicken and also enjoy a little spice, here is your next must try recipe. Naturally gluten-free, you can pair this recipe with rice or eat by itself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDEUMHx7_uErDNEGDuq6_RHKg5ERei54y0u9cMox5lQeQJ04bN5TpdurpkdOc8Sbo6jsFCqXhTXCHJF13z13wcUICEC5iOb640Uplazuvq6HPp7VTI75kmn2C9Rka07R6hWhU4VsV_fpA/s1600/DSC_0583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDEUMHx7_uErDNEGDuq6_RHKg5ERei54y0u9cMox5lQeQJ04bN5TpdurpkdOc8Sbo6jsFCqXhTXCHJF13z13wcUICEC5iOb640Uplazuvq6HPp7VTI75kmn2C9Rka07R6hWhU4VsV_fpA/s640/DSC_0583.jpg" width="422" /></a></div>
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<b>3. <a href="https://energeticfoodie.blogspot.com/2016/03/taco-salad-bowl.html" target="_blank"><span style="color: blue;">Taco Salad Bowl</span></a></b> – Here is my twist on a traditional taco salad – with clean wholesome ingredients. This easy recipe will let you enjoy Mexican food without the wheat-laden tortillas and will fill you up.<br />
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<b>4. <a href="https://energeticfoodie.blogspot.com/2016/02/ginger-chicken-lettuce-wraps-with.html" target="_blank"><span style="color: blue;">Ginger Lettuce Wraps</span></a> </b>- Here is a fast and healthful, Asian inspired chicken lettuce wrap. Using lettuce as a wrap is so easy and adds a crunch to everything. You won’t miss the carb-filled wrap with this one. <br />
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<b>5. <a href="https://energeticfoodie.blogspot.com/2016/02/shrimp-fried-rice.html" target="_blank"><span style="color: blue;">Shrimp Fried Rice</span></a></b> – Why buy takeout when you can make your own, healthier fried rice? This recipe for shrimp fried rice is simply put, delicious!<br />
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<b>6. </b><span style="color: blue;"><a href="https://energeticfoodie.blogspot.com/2016/12/peanut-butter-chocolate-chip-cookies.html" target="_blank"><span style="color: blue;"><b>Peanut Butter Chocolate Chip Cookies</b></span></a> </span>– Food brands are making more G-free cookie products now but you can’t replace the fun of making them yourself! This recipe for peanut butter chocolate chip cookies is gluten and dairy free with only 6 ingredients.<br />
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Have a favorite g-free recipe? Share in the comments!<br />
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-67854826130334352282017-05-04T18:52:00.000-04:002017-05-05T15:37:26.684-04:00Strawberry Banana Flax Protein Smoothie<div class="separator" style="clear: both; text-align: center;">
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Smoothies are my favorite healthy drink. I strive to have one every day and at the very minimum, everyday I exercise. These are the foods that give me energy!! This strawberry banana smoothie is quick to make and a great way to fill you're body with nutrients. </div>
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If you like strawberry and banana go ahead and screenshot, pin or favorite this recipe so you don’t lose it! I try all kindsof smoothie recipes, but this one always rises to the top and I almost always have all the ingredients on hand. Frozen strawberries are a staple in my freezer, bananas are a morning ritual and now Aldi Grocery store carries milled Flax so I stocked up (and you should too).</div>
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Flax gives added nutrients like omega-3, fiber, protein, vitamin b1 and magnesium. All part of a healthy lifestyle. So go find the nearest Aldi and stock up for only $2.99!</div>
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I add a scoop of protein if I am using the smoothie to hold me over to the next meal or if pre or post workout. Everyone has a different pallet for protein. What I look for in a protein powder: dairy free , plant based and low or no sugar added. Recently I’ve been using Garden of Life’s RAW Protein and Greens. It’s pretty awesome. Considering the ingredients listed are spinach, kale, broccoli and alfalfa grass, it doesn’t taste like a pile of sludge or have a grainy aftertaste when mixed.</div>
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Enjoy this nutrient packed smoothie! </div>
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<b><span style="font-size: large;">Strawberry Banana Flax Smoothie Recipe</span></b></div>
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1 1/2 Cups Coconut Milk</div>
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1 Cup Strawberries</div>
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1 Tbsp. Flax Seeds (milled)</div>
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1 Banana</div>
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1 Scoop of Garden of Life Raw Greens Protein Powder</div>
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2-4 Ice Cubes</div>
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<b>Directions: </b>In your blender, add strawberries and banana. Then add milk, flax and ice cubes. Turn blender on high until you don’t see any chunks of ingredients. Take a sip to test, add more ice if needed and re-blend. Enjoy.</div>
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<br />Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com1tag:blogger.com,1999:blog-4941895888645234834.post-8233485039640489142017-04-19T17:06:00.001-04:002017-04-23T23:07:52.261-04:00An Inside Look at Mompops - A Popsicle for Everyone<div class="separator" style="clear: both; text-align: center;">
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Founded after a retired teacher and health-seeking mom wanted to offer a better popsicle for children, Sandy Ostrander teamed up with her son Issa and Mompops was born. The team at Mompops is determined to set a higher standard for frozen desserts, offering a healthier sweet treat to even those with dietary limitations.<br />
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Sandy says she loves her job because it answers the question: “Wouldn't it be great if there was an ice pop that was actually good for you?”<br />
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Handcrafted in Chester County, Pennsylvania, Mompops are arguably the healthiest frozen treat on the market. Each pop is 1 ounce, contains about 4 grams of sugar, 19 calories and 4 carbs, and made with fruit puree, not fruit juice and no artificial flavoring. The only other ingredients are agave and coconut milk (in select flavors). <br />
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“You can have it all”, says Issa Ostrander, co-founder of Mompops.<br />
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One could say Mompops are made for people with allergies, as they are free of gluten, dairy, soy and peanuts. They are also vegan, kosher and non-GMO.<br />
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“As more and more people become diagnosed with food allergies it gets harder to find companies that are transparent and dedicated their life to helping them. I knew if I was going to make a food product I wanted to make it for everyone to enjoy, not just parts of the population”, says Issa.<br />
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On a tour of the factory, I saw for myself how the pops are handmade with fruit puree and poured with love by the “Mom of Pops” herself.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The fruit puree is mixed with an industrial immersion blender</span></td></tr>
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<span style="line-height: 107%; mso-bidi-font-size: 12.0pt;"><span style="font-size: small;">Next, poured
by Sandy, the "Mom of Pops" into specialty 1 oz molds. </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Flash frozen in 7 minutes for highest quality.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HG4HPv38iwcGCVuaaHECrrJarvp1jN-9X1pCc4j4F885DA1o1lBLAf022y_hqjwMVQjknwYcJx5y91_I7nuQpQvtH_ZKONKkAPHLZNW1jWChSrgIncSXtjVifN31HY-HbQvsOZ-K2keG/s1600/DSC_0560.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HG4HPv38iwcGCVuaaHECrrJarvp1jN-9X1pCc4j4F885DA1o1lBLAf022y_hqjwMVQjknwYcJx5y91_I7nuQpQvtH_ZKONKkAPHLZNW1jWChSrgIncSXtjVifN31HY-HbQvsOZ-K2keG/s640/DSC_0560.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Issa showed us how quick the process is. </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lastly they are packaged on a conveyor for our convenience.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Everyone loved the pops!</span></td></tr>
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The fruit puree is blended with a handheld - supersized immersion blender, then poured into special 1 oz molds, then flash frozen for freshness. The pops are released from the mold and then hand placed on the conveyer belt for packaging. The team produces about 2,000 pops an hour and each pop takes just 7 minutes to flash freeze. Sounds easy, but Issa has spent years perfecting the process from the machinery used to improve production, to the recipes of each flavor.<br />
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I was blown away by the flavor of each pop, especially my favorite, pineapple basil. I was pleasantly surprised, that less sugar, doesn’t mean less flavor when you are using whole fruits and not artificial flavoring. Pops come in several traditional and original flavors; Banana Raspberry, Pineapple Basil, Strawberry Lemonade, Orange Coconut, Chocolate Sea Salt and Mango. The team put a lot of thought behind the size of the pop. They are small enough that you can have two with no guilt and and not worry about them melting down your hand in the summer heat.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pineapple Basil</span></td></tr>
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The team at Mompops are as authentic as they come. Each individual has a passion for the product and cares about the customers they serve.<br />
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Since 2010 Mompops has grown from a small town company into a brand served at day camps, outdoor festivals, and in major retailers like Whole Foods Market, and continues to grow. Their facility is now GMP certified, holding their production to the highest industry standards. “Knowing that I'm helping mothers and fathers teach their kids that good food can taste just as good as all those sugary snacks makes me strive harder and harder to keep building this business,” says Issa.<br />
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For CEO, Stephanie Cohen, having healthy options hits home, “I have been exposed to so much disease and illness over the years with my friends and family. My nephew was diagnosed with Type 1 Diabetes at the age of 3. Life for him and his parents was turned upside down and inside out. They do all they can to manage his levels but also don't want him to be singled out and not be able to enjoy the things that his brother and friends can. Being part of a company who has a product that not only tastes great and is healthy but can make one choice just a little bit easier for families or an individual who have special dietary needs makes it that much more rewarding".<br />
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No matter your age, or allergy, if you are looking for a frozen treat, Mompops are a delicious but healthy one!<br />
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Go ahead and try one from any of the locations listed <a href="http://www.mompops.net/wheretobuyus.html" target="_blank"><span style="color: blue;">here</span></a>, and print a coupon <a href="http://www.mompops.net/assets/Coupon-_099547.50_FINAL.pdf" target="_blank"><span style="color: blue;">here</span></a>.<br />
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Special thanks to Issa, Sandy and Stephanie for the tour!<br />
This post was not sponsored by Mompops. All the opinions in this article are my own.<br />
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> </span><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more articles like this one follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span><br />
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com2tag:blogger.com,1999:blog-4941895888645234834.post-60481471566968574792017-04-14T15:40:00.003-04:002017-12-19T14:13:54.377-05:00Healthier Potatoes Au Gratin<head> <!-- Global site tag (gtag.js) - Google Analytics -->
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When you think of Au Gratin, you think of savory cheese right? Traditionally made with heavy cream and cheese this is not a “healthy” choice, but today I’m showing you how this can be changed with a few swaps.<br />
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No way was I sacrificing taste on this dish! When I started cooking this I was tired, it was 8pm and I had not posted a recipe in at least 2 weeks, so I felt pressure to make this Potatoes Au Gratin extra special. I had planned this recipe out strategically and felt good about how it would turn out. Well there was nothing good about it on the first try. Potatoes were soggy, sauce was tasteless and my original idea of adding in other vegetables went out the window. We are not all perfect and even some good cooks make mistakes. So, I got different ingredients and made some tweaks, hit the reset button and made it! A lot like life sometimes, we have ups and downs, we fail sometimes, but when the going gets tough the tough get going, right!<br />
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Here is a tasty recipe that substitutes almond for regular milk and whole wheat for white flour. Also swap out white potatoes with sweet potatoes for added health benefits. This recipe uses both types to cater to everyone’s taste buds (and looks pretty).<br />
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Skill level wise, a novice can tackle this recipe. The sauce is simple when following the instructions. Start with cool almond milk and add in all the flour before turning on the heat, then stir constantly or it will be lumpy.<br />
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Time wise you need a solid hour and a half to make this because of the bake time. It’s easy to prep, but to cook the potatoes takes a while, and it’s important to note the sweet potatoes take a little longer to bake. <br />
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<b>Price:</b> Almond milk is usually $2-2.50 a carton at Aldi, Giant or ShopRite. This recipe can be super thrifty or primo-gourmet depending on the cheese you use. I tried Gruyere because that’s what I’ve seen recommended by other chefs, but because it’s expensive, I mixed in White Cheddar. You could use just about any cheese you want, I’ve seen Cheddar and Gouda used. Colby Jack might be good too. <br />
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Look at that cheesy crust!!! Yum!<br />
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The cool thing about this recipe is that it won’t leave you in a cheese coma! The almond milk really lightens up the richness – in a positive way. Let food be your energy, not your weakness. Enjoy!<br />
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<b><span style="font-size: large;">Healthier Potatoes Au Gratin Recipe</span></b><br />
Cook time: 1hr 30 mins<br />
Serving Size:4-5 (can easily double for holidays)<br />
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<b>Ingredients:</b><br />
2 Cups Almond Milk (I prefer Pacific Brand but used Almond Breeze here)<br />
3 Tbsp. Whole Wheat Flour<br />
1 Tbsp. Butter<br />
1 tsp Salt<br />
1 tsp Pepper<br />
½ tsp Nutmeg<br />
3 Large Potatoes (mix of Sweet and Russet)<br />
1 ½ Cups Gruyère and White Cheddar Cheese (or your favorite cheese – I mixed these two since Gruyère is pricy)<br />
1 Tbsp Olive Oil<br />
½ Onion, Chopped<br />
2/3 Cup Whole Wheat Herbed Bread Crumbs (see recipe below)<br />
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<b>Directions: </b>Preheat oven to 375. In a medium saucepan, with stove off, add almond milk, flour, butter, salt, pepper and nutmeg. Turn heat to medium and stir constantly until it comes to a slow simmer. Next add ¾ cup of grated cheese and stir until well blended and you don’t feel any pieces. In a skillet, add olive oil and chopped onions. Cook onions on medium for about 10 minutes, stirring frequently until clear and almost brown. Add onions to almond milk mixture and stir. Chop potatoes into round slices, or use a mandolin. In a baking pan/dish fan or layer potato slices. Pour almond milk mixture over potatoes. Use a spatula to make sure it covers all the potatoes. Place dish, uncovered, in the oven and bake for 45-50 minutes. Add remaining cheese and breadcrumbs to the top and bake another 7-8 minutes until melted and begins to get crispy on the edges. Use a fork to make sure sweet potatoes are soft, and add more time in the oven if needed.<br />
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<b>Bread Crumbs Recipe </b><br />
(Note: this will make more than needed for this recipe)<br />
4-5 slices of whole wheat bread or a half of a baguette loaf<br />
1 tsp Rosemary<br />
1 tsp Oregano<br />
1 tsp Garlic<br />
(can use more of spices to taste)<br />
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<b>Directions:</b> Break bread into pieces and leave out in open air overnight (at least 12 hours but up to 24). Place pieces into a food process. Pulse for a couple seconds, not too much, just enough to make the pieces smaller, but not a “sand” texture. Add crumbs to a bowl and add all spices. Mix with a wooden spoon.<br />
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> </span><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span><br />
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-39500029134828319292017-04-08T14:00:00.000-04:002017-04-08T14:08:18.388-04:00Honey Lime Balsamic Salmon <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">This salmon dish combines a tasteful tangy sweet flavor, somewhat indulgent! </span></span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">By now you probably realize I like honey... alot! Partially
because I am blessed to get honey from my parents farm so I know it is fresh
and somewhat local (Pennsylvania), but also because it's a great sugar
alternative.</span></span><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><b><br /></b></span></span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><b>It’s all about the sauce. </b>When trying to eat healthy your
favorite sauces and marinades are one of the first things that get purged from the cabinets. It's always hard for me to find sauces in the store that don't contain bad things. If anyone recommends a certain brand, let me know! So finding a good recipe to make
your own is priceless. The coconut oil adds a light tropical flavor that blends well with the lime. This can be substituted with other oil if needed. The glaze could also be used on
chicken or pork if you wanted. <o:p></o:p></span></span><br />
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">To save money on this dish look for salmon in the freezer section or at my favorite store, Aldi as opposed to fresh from the seafood counter. Try to buy wild-caught, not farmed seafood whenever possible. </span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><b>Honey Lime Balsamic Salmon Recipe</b><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><b>Ingredients:</b><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">1 Tbsp. Coconut Oil<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">2 Salmon Fillets (around 1pound total)</span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><b>Balsamic Glaze</b><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">3 Tbsp. Honey<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">1 Lime, juice of (about 3 Tbsp.)<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">2 Tbsp. Balsamic Vinegar<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">1 tsp Dijon Mustard<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><b>Directions:<o:p></o:p></b></span></span></div>
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">In a medium saucepan add coconut oil and salmon fillets. Cook
for 3-4 minutes on each side, until they start to crisp then add 1 Tbsp. balsamic glaze. Cook for approximately 5-7
more minutes. Depending on the thickness of your fillet, it may require longer
cooking time. </span><o:p></o:p></span><span style="font-size: 16px; line-height: 18.39px;"> Remove from the pan and plate with rice (or other starch). Finish by topping with the rest of the glaze . </span><br />
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Enjoy! <span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> </span><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration-line: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span><br />
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Originally posted 8/1/15. </div>
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-68331994601294444172017-03-21T16:55:00.004-04:002017-03-22T15:44:25.960-04:00Homemade Teriyaki Sauce<div class="separator" style="clear: both; text-align: center;">
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One of my favorite all time recipes is Chicken Teriyaki and not the healthy kind, the P.F. Chang’s, Panda Express kind with sugary sweet sauce that glosses atop of every bite. In this recipe I show a way to make teriyaki sauce without all the salt and preservatives to keep your health in check.<br />
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I had a craving for some chicken teriyaki and was determined to figure out a way to make my own, with less sugar and salt than the pre-packaged ones at the store. I flipped over the label on mine to find 500mg of sodium, high fructose corn syrup and lots of preservatives I can’t pronounce. I’m all about a little indulgence every once in a while, but with my wedding coming up in less than a year (!@*&#%!!) I’ve really been trying to curb cravings! So many mini celebrations leading up to the wedding and I can’t help but admit, I want to make sure I look good for all of them. I’ve been trying to do more meal prep so I’m less likely to make poor impulsive decisions when I’m hungry (which I do far too often since I work through the dinner hours coaching gymnastics).<br />
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So here it is, a healthier version of teriyaki sauce you can make at home. The secret: Coconut Aminos. Coconut aminos are gluten free (soy sauce is not!), MSG free and has 73% less sodium than regular soy sauce. Even if you don’t like coconut, give this a try. It really tastes nothing like coconut. It is made from the sap of coconuts, not the white flakey meat that some people are averse to. Everyday grocery stores are starting to carry them. I found this at Giant for $5.99. I also see that Thrive market carry’s it for $4.99. This is a little splurge, but if you compare it to getting take out the cost is still less per serving.<br />
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There are also two other ingredients to promote gut health in this recipe – which I’m really excited about! Apple Cider Vinegar and Ginger. Both have probiotic and anti-inflammatory properties. So whip up a batch of this and keep it on hand for your next craving!<br />
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Homemade Teriyaki Sauce Recipe</span></b><br />
Serving Size 2 tablespoons<br />
Makes 8 ounces<br />
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<b>Ingredients:</b><br />
½ Cup Coconut Aminos<br />
3 Tbsp. Apple Cider Vinegar (with the mother)<br />
3 Tablespoons Agave (can substitute with honey)<br />
¼ Cup Water<br />
1-2 tsp ginger minced<br />
1 tsp. garlic minced<br />
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<b>Directions: </b><br />
In a mixing bowl or blender, add coconut aminos, apple cider vinegar, agave, water and whisk or blend until mixed. Next add minced ginger, and minced garlic. You can add a little more or less of either depending on your taste buds. Mix well using a blender or whisk. I like to use my immersion blender to really break up the ginger and garlic, but a whisk will do the job too. Top over chicken and brown rice and a side of broccoli for a complete meal. I add ¼ cup of sauce and a little olive oil to the chicken and cook on in a fry pan until brown. This way the chicken absorbs the flavor and stays moist.<br />
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">Enjoy! </span><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span>Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-53275991890167710692017-03-09T22:18:00.000-05:002017-03-10T15:32:06.357-05:00Italian Food Without Guilt: Bar Lucca (Conshohocken)<div class="separator" style="clear: both; text-align: center;">
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Bar Lucca has quickly become a Conshohocken favorite of mine since opening in 2013. The menu features both indulgent and healthful choices to please a mixed crowd. Keep reading to find out my favorite dishes.<br />
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Known for their brick oven pizza and homemade pasta, Bar Lucca offers much more than that! Bar Lucca and its sister restaurants, The Stone Rose and the newly opened Cerdo are all part of the fabric of Conshohocken, known for good food and ambiance. Many of my favorite dishes at Bar Lucca fall outside of both the traditional italian, but that's what keeps me coming back. Chef Nicole informed me that Bar Lucca makes their dishes from scratch (you can even take a peek from the open concept kitchen in the back) and they are very accommodating with all allergies, featuring a gluten free pasta option. They cook with olive oil and even have an olive oil tasting on the menu!<br />
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<b>The Food: </b><br />
Sweet Potato Bisque – Creamy without using any dairy, this soup has a little kick from the red pepper but is everything you yearn for in a bisque. Sweet potatoes are full of vitamins, fiber and protein.<br />
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Farro Salad – This is by far my favorite salad on the menu, and one that keeps me coming back. The mix of arugula, red onion, and farro give a nice texture and flavor. They top with their own house made vinaigrette. Farro is a healthy whole grain, while the arugula has iron and potassium and the red onion helps fight inflammation.<br />
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Chilean Sea Bass – The parsnip puree is hard to beat with a mild sweetness that perfectly accents the fish. Served over zucchini noodles this recipe delivers on your vegetable needs!<br />
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Scallops – Cooked perfectly and in a light cider glaze, this plate is on the smaller side, with a heaping side of heirloom carrots.<br />
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They also offer a variety of vegetable sides, grilled asparagus, squash, and brussel sprouts. Bar Lucca also has an impressive drink menu – we tried the prosecco cocktails and weren’t disappointed! They also have a nice wine list.<br />
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<b>The Service:</b> Cheerful and educated on the menu.<br />
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<b>The Price:</b> $20-$25 for main dishes.<br />
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<b>Overall rating:</b> 5 out of 5<br />
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<b>Restaurant Type:</b> Casual, Italian<br />
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<b>Options for:</b> vegetarian, gluten free, lactose free<br />
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Bar Lucca is a desirable spot for dinner with friends, family or someone special. The menu caters to people from all walks of life – but if you can’t get by on high end greens, thin crust or a fresh catch you should stay home (and evaluate your pallet!). The variety is flavorful and the vibe is inviting at Bar Lucca!<br />
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Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com0tag:blogger.com,1999:blog-4941895888645234834.post-45702541503067564172017-03-01T15:58:00.000-05:002017-03-16T15:57:09.629-04:00Sweet Potato Black Bean Enchiladas (vegetarian)<div class="separator" style="clear: both; text-align: center;">
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Believe it or not, there are ways to make enchiladas healthier than at your favorite Mexican eatery. Even though this recipe is meatless and uses whole foods and ingredients, my taste testers weren’t disappointed!<br />
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Start off with the traditional base, tortillas, enchilada sauce and filling. I made healthy swaps like whole wheat tortillas, organic “clean” enchilada sauce from Whole Foods and added some veggies for added nutrients. The sweet potatoes are the meat replacement, giving you healthy calories and fiber. The added spinach pumps up your vitamin intake and folate. Lastly, the red pepper gives a nice crunch and potassium and vitamin C.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients cooking!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I call this the stuffing. </td></tr>
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This is one of those dishes that gets everyone around the table to spend time together and savor to meal. I was lucky to have my brother and his girlfriend come over to be my taste testers. Everyone cleaned their plate and we talked for hours. The meal wasn’t so heavy we all felt like rushing away from the table for a nap. Food is energy! Feed yourself key nutrients and whole fruits and vegetables and you will quickly start to feel a difference.<br />
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<b>Price</b> – Look for sweet potatoes on sale for .99 cents. The whole wheat tortillas are from Aldi, under $2, and so are the black beans (.70 cents). The enchilada sauce is what can make this recipe un-healthy. The standard store brands are loaded with sodium and preservatives. I found Whole Foods has a great alternative that is less processed and lower in sodium for $2.49.<br />
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<b><span style="font-size: large;">Sweet Potato Black Bean Enchilada Recipe</span></b><br />
<b>Ingredients:</b><br />
2 large sweet potatoes<br />
2 Tbsp. Extra Virgin Olive Oil<br />
1 Dash Salt<br />
6-7 Whole Wheat Tortillas<br />
1 can Black Beans<br />
1 can Enchilada Sauce, organic and minimally processes (I found this on at whole foods for under $3)<br />
3 – 4 Cups Spinach<br />
1 Red Bell Pepper, diced<br />
2 tsp. Cumin<br />
1 Cup Cheddar Cheese, shredded<br />
Cilantro to taste<br />
Lime juice to taste<br />
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<b>Directions:</b> Pre-heat oven to 375 degrees. Peel and chop sweet potatoes (small pieces). Cover a 15x9 inch baking dish with parchment paper and add sweet potatoes and 1 Tspb. EVOO. Toss sweet potatoes so they are covered in oil. Add a dash of salt. Place in the oven for 15-20 minutes.<br />
While the potatoes are cooking, in a medium/large skillet, add spinach and chopped red bell peppers on medium heat with 1 Tbsp. EVOO. Cook until the spinach is wilted and add the black beans. Cook just until all ingredients are hot. Add 2 tsp. Cumin and sweet potatoes (when they are done in the oven).<br />
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Using the same baking dish that you cooked the sweet potatoes on (removing the sweet potatoes and parchment paper), add ½ the can of enchilada sauce to cover the bottom of the pan. Then place one tortilla open face in the baking dish so it covers the sauce lightly. Add about three tablespoons of the sweet potato mixture (not exact) and sprinkle with cheddar cheese. Then roll the bottom of the tortilla into the top until it makes a full circle. Repeat this process until the pan is full. Top with remaining enchilada sauce, cheese and if there is leftover sweet potato mix you can sprinkle that on too. Place in the oven at 375 degrees for 15 minutes or until the sauce is simmering. Top with Cilantro and lime juice if desired. See below is a short clip of how to roll up the enchiladas.<br />
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<span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">Enjoy! </span><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span></div>
Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com2tag:blogger.com,1999:blog-4941895888645234834.post-75851192171474153532017-02-21T18:32:00.002-05:002017-03-16T15:57:32.856-04:00Superfood Cobb Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSnIz_PV4arKMbjDaLvo7Qjdwk-yJcQKY8k7iw5OTFzXWire0pZJrnGaBFPUZsavCBZ2QmUrQZAOPFbjxa2MbWHcr8m1YGyzfK3sd0PcYRfxdRylmMCYtHqDND1s0NBx5ERJipsyeaUVo/s1600/DSC_0221+w+txt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSnIz_PV4arKMbjDaLvo7Qjdwk-yJcQKY8k7iw5OTFzXWire0pZJrnGaBFPUZsavCBZ2QmUrQZAOPFbjxa2MbWHcr8m1YGyzfK3sd0PcYRfxdRylmMCYtHqDND1s0NBx5ERJipsyeaUVo/s640/DSC_0221+w+txt.jpg" width="422" /></a></div>
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This superfood salad puts a spin on the American classic cobb, by swapping just a few ingredients but keeping the flavors you love!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7ufGD36OZSF3TcqlR4LMZzKzAo4Q4Nxr9WVx3sznQkNnATvVxudlU8PUtzfQYqahs8ZddLFFQ_2Sd3LrdvrhEq7_bIrsThskA9pi41fgCS_KDFRItA3D5OGe23u5v47hCtrgspPC_l3_/s1600/DSC_0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7ufGD36OZSF3TcqlR4LMZzKzAo4Q4Nxr9WVx3sznQkNnATvVxudlU8PUtzfQYqahs8ZddLFFQ_2Sd3LrdvrhEq7_bIrsThskA9pi41fgCS_KDFRItA3D5OGe23u5v47hCtrgspPC_l3_/s640/DSC_0267.jpg" width="422" /></a></div>
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Superfoods get their name for their abundance of nutrients and this salad is certainly packed to keep you going through a busy day. By swapping romaine for spinach adds folate, calcium and iron along with many other nutrients. Swapping pork for turkey bacon gives you a leaner, less fatty protein. With the quinoa into the mix, your body gets more protein and amino acids. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf1f9pA0COTMvVgAHMEU6X0_N-m5nOhI_k09x4XIQMcdp4Xda-1TncxapO9mNH4if0srEbP7dFtm6hyphenhyphenvv7xEp76K-HgtL2PZUUfW2t3qn099_tu8aqtHivhcKmhZVr2OiinRrHCbvHjfu/s1600/DSC_0188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf1f9pA0COTMvVgAHMEU6X0_N-m5nOhI_k09x4XIQMcdp4Xda-1TncxapO9mNH4if0srEbP7dFtm6hyphenhyphenvv7xEp76K-HgtL2PZUUfW2t3qn099_tu8aqtHivhcKmhZVr2OiinRrHCbvHjfu/s640/DSC_0188.jpg" width="422" /></a></div>
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I think of the Cobb Salad as a staple at any diner or American restaurant. That doesn’t mean you have to wait until your next lunch out to get it. With a little preparation this salad could be prepped at the beginning of the week, or made for a special occasion to impress your friends. </div>
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If you aren’t used to hard boiling eggs (like me who only does them at Easter), make sure to read my instructions, which I graciously learned from my Julia Child cookbook. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6PqpDSwjn5gEKJLkDDgW_eQkt4i-7a2EBuwRMdZcfzzKfaYrSxcpHvG6N0IbZQvqDNlywag1tJNYoCx7Y-R2fIREaQMRyjn4hwI26IbGo7DHP7HOEWfEsRhUX3IcciKPx1Knj7r3kSlK/s1600/DSC_0190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6PqpDSwjn5gEKJLkDDgW_eQkt4i-7a2EBuwRMdZcfzzKfaYrSxcpHvG6N0IbZQvqDNlywag1tJNYoCx7Y-R2fIREaQMRyjn4hwI26IbGo7DHP7HOEWfEsRhUX3IcciKPx1Knj7r3kSlK/s640/DSC_0190.jpg" width="422" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAsbqBqH0dyfxxCyfVAfLRx-PliIgL2KB_VisBJ-oruumlaVG6_tQSelbR-kMuzX0MPqsP1_37f2X_lAovssnIGipizZzJJqCgT0YVUcrpiWZvqOUAFa-Mqk4UhI2isjOaG7XAAS4a3-F/s1600/DSC_0036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAsbqBqH0dyfxxCyfVAfLRx-PliIgL2KB_VisBJ-oruumlaVG6_tQSelbR-kMuzX0MPqsP1_37f2X_lAovssnIGipizZzJJqCgT0YVUcrpiWZvqOUAFa-Mqk4UhI2isjOaG7XAAS4a3-F/s640/DSC_0036.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I buy Shady Brook Farms turkey bacon - its about the cleanest you can get at the grocery for the price ($2.99)</td></tr>
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<b><span style="font-size: large;">Superfood Cobb Salad Recipe</span></b></div>
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Makes 2 Servings (easily doubled)</div>
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<b>Ingredients:</b></div>
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½ bag of Spinach, about 3 cups</div>
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2 hard-boiled eggs, sliced in halves</div>
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1 medium size tomato</div>
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3/4 cup of blue cheese crumbles</div>
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¾ cup Turkey Bacon, broken into pieces</div>
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1/2 cup of quinoa, cooked </div>
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1 Avocado</div>
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Balsamic Vinaigrette Dressing, to taste</div>
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<b>Directions:</b> </div>
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Prepare quinoa, in a medium size pot as directed on package. Prepare hard-boiled eggs (see instructions below). You can also buy them pre-cooked at the grocery store. In a large bowl or serving dish, add spinach, top with hard boiled eggs, tomato, blue cheese, turkey bacon and quinoa. Add avocado just before serving. Top with balsamic vinaigrette dressing, or your choice. </div>
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<b>Hard-Boiled Eggs Directions:</b></div>
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1. Lay eggs in a pot and cover with water to cover by about an inch. </div>
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2. Bring water to a boil. </div>
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3. Remove from heat and cover pot, and let sit for 17 minutes. </div>
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4. Remove the eggs (reserve the cooking water). And chill in a bowl of ice water for 2 minutes. </div>
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3. Boil the remaining water while eggs are chilling, and after the two-minute mark, add the eggs back to the boiling water for 10 seconds. (This expands the shell from the egg)</div>
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4. Put the eggs back in ice water for about 15-20 minutes. </div>
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Enjoy! <span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">For more recipes follow me on </span><a href="https://www.facebook.com/energeticfoodie" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration: none;" target="_blank"><span style="color: blue;">Facebook</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;"> and </span><a href="https://www.instagram.com/the.energetic.foodie/" style="background-color: white; color: #797979; font-family: Lato, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17.3333px; text-decoration: none;" target="_blank"><span style="color: blue;">Instagram</span></a><span style="background-color: white; font-family: "lato" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 17.3333px;">!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12741508696071096940noreply@blogger.com2