Tomato Marinara Sauce (No Cooking Required!)

by Veggies Don't BiteJune 12, 2014

One taste of this raw tomato marinara and you’ll rethink all doubts about raw cuisine. The flavor that these fresh ingredients come together to create will leave your taste buds dancing.

Ingredients:
1 cup sundried tomatoes (not in oil)
4 medium sweet variety tomatoes (vine ripened are good)
2 cups cherry tomatoes
2 tablespoons thyme
2 green onions
Himalayan pink salt, lemon pepper, and garlic powder to taste

Chef’s note: Any tomato varieties work here, but the sweeter they are the better the taste will be. You can substitute fresh garlic but it will have a more pungent taste.

Method:
Place all ingredients in a food processor, blender or high speed blender and mix until pureed into a sauce like consistency. Taste seasonings and add more to reach desired taste.

Have you tried your hand at raw cuisine? We think this is a fab place to start if you’ve never explored the raw movement. Tell us your thoughts below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Beet Chips

by Erin LemMay 1, 2014

Potato chips may be every snacker’s best friend, but there’s nothing slightly healthy about this greasy and fatty eat. Next time you’re at the market resist the urge to venture down the chip aisle and instead, change up your snack routine with this healthy version of the classic potato chip that uses beats instead of potatoes and a baking method instead of deep frying. A special thanks to Best Cleanse Recipes for this great beet chip idea.

Ingredients:
4 medium beets
2 tablespoons olive oil
1/2 teaspoon seas salt

Method:
1. Preheat oven to 325 degrees. Spray two baking sheets with cooking spray. Peel beets and thinly slice (1/16-inch) with a mandolin.

2. Toss beet slices in a large bowl with olive oil and salt. If using a combo of red beets and golden beets, place them in separate bowls. The red beets will discolor the golden beets.

3. Lay beets on baking sheet. They can be touching but not overlapping.

4. Bake for 30-40 minutes. Bake just a touch too long and they will burn around the edges, but you want to bake them long enough for them to lose most of their moisture. They crisp up as they cool.

Tell us how your beet chips turned out in the comment section below. Is there anything you would change or adapt in this recipe?

Recipe and photo courtesy of Best Cleanse Recipes. For more awesome recipes visit bestcleanserecipes.com.

Roasted Crock Pot Chicken

by Erin LemJanuary 14, 2014

Can you roast an entire chicken in a crock pot? You bet. This simple recipe creates fall-of-the-bone chicken that is both delicious and easy on the family budget. Serve it for dinner and then use the rest to make sandwiches for the next day.

Ingredients
1 large mild onion, peeled and quartered
1 large whole chicken (about 4 lbs)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried thyme
2 cloves garlic, peeled

Method
1. Place the onion in the bottom of the crock pot.

2. Combine the salt, pepper, and thyme in a small bowl and stir to combine.

3. Remove the giblets (if included) from the chicken. Gently lift the skin away from the chicken using your fingers. Spread about 3/4 of the salt mixture under the skin. Sprinkle the rest over the top of the chicken. Place garlic inside the cavity of the chicken.

4. Place the chicken on top of the onions in the crock pot.

5. Cover and cook for 5 hours, or until chicken is completely cooked. (This may depend on the size of your chicken and your specific crock pot)

6. Remove chicken from crock pot and cut into desired portions for serving.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats

Slow Cooker Skinny Clam Chowder

by Erin LemNovember 2, 2013

Soothe the winter chill with a piping hot bowl of clam chowder. Usually laden with heavy cream, this alternative recipe dubbed skinny clam chowder by our friend Mireya at Myhealthyeatinghabits.com, is a healthier version of the classic. Plus, you’ll use your slow cooker, which means you’ll be able to enjoy your day while the soup cooks.

Ingredients:
2 pounds potatoes, washed, peeled and cut into 1/3- inch cubes—no larger
1 cup celery, cubed to 1/3 inch
1-¼ cup onion, finely chopped
1-½ teaspoon minced garlic
2 slices bacon, chopped
2 tablespoons olive oil
¼ cup all-purpose flour
1 bay leaf
1/3 teaspoon thyme
¾ to 1 teaspoon kosher salt
2 cups fat-free ½&½, or low-fat ½&½
½ cup non-fat milk, or water
1 8-ounce bottle clam juice
3 6-½ ounce cans chopped clams

Method:
1. Strain the juice from the canned clams into a large pot, and reserve the clams for later.
Add the clam juice, the ½ & ½, the chopped potatoes, and bring to a simmer. Once this comes to a simmer, pour the ingredients into the slowcooker. Set the cooker on high for 4 hours.

2. Cook the bacon in a skillet until it is just crispy, but not burned. Strain and discard the bacon fat, and then set the bacon aside for later.

3. Add the olive oil to the pan along with the celery and onion. Sauté for 8 to 10 minutes, or until the onion is shiny and transparent. Add the garlic and sauté 2 more minutes. Next, add ¼ cup flour, cook with the vegetables for 2 minutes, stirring constantly, and then add the vegetables to the slowcooker, along with the bay leaf, thyme, and salt. (Add the salt little by little. Maybe just ½ teaspoon is enough for your tastebuds. You can always add salt, but you can never remove it.)

4. Stir once an hour and add the bacon and the clams in the last ½ hour of cooking.

For more delicious crock pot recipes click HERE

Let us know in the comment section below about your slow cooker skinny clam chowder. How did it taste?

photo and recipe courtesy of My Healthy Eating Habits. Click here for more awesome recipes.

Homemade Chicken Fingers

by writerredtriOctober 31, 2013

Kids love chicken fingers and they just can’t get enough. Why? Because they’re tasty and easy to eat. No utensils needed, just a good grip and a saucy dip to enjoy these crispy delights. This recipe is a great way to transform those boring bags of frozen strips into a healthy meal that both you and your kids will enjoy.

Ingredients:
2 large eggs
3 slices whole wheat bread, or gluten free bread
1/3 cup raw sunflower seeds preferably, but roasted with no salt works fine too.
1/4 cup ground flax seed meal
2 Tablespoons sesame seeds, untoasted or toasted
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts

Method:
1. Preheat oven to 400 degrees. Place a metal cooling rack (like you use for cooling baked goods) onto a baking sheet. Set aside. (I like to use the cooling rack so that the chicken fingers don’t become mushy on the bottom, but it’s completely optional.)

2. Add eggs to a shallow baking dish or bowl. Beat well with a fork. Set aside.

3. Place bread, flax seed meal, sunflower seeds, paprika, salt, and pepper into the bowl of a food processor. Process for about 1 minute, or until small crumbs form. Place crumbs into a shallow baking dish or large plate. Set aside.

3. Rinse chicken breasts and pat dry with paper towels. Slice chicken into strips, about 1″ thick.

4. Set up your breading station: Starting from left to right place the chicken strips, then the beaten eggs. Next to that place the breadcrumbs, then last should be your baking sheet.

5. Working with 3-4 chicken strips at a time, place the chicken in the egg. Let the egg drip off back into the bowl, then place the chicken strips on top of the bread crumb mixture. Light roll the strips to coat on all sides. Place the chicken strips on the rack on the baking sheet. Repeat until all the strips are done. You can use your hands to pat the bread crumbs onto the chicken strips if necessary.

6. Bake for 15-20 minutes, or until chicken is done. Let cool slightly then serve.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.

Salmon with Green Beans & Lemon Zest

by Erin LemOctober 29, 2013

It doesn’t get much easier than this recipe–place all of your ingredients on parchment paper, wrap up the bundle, and bake it for 15 minutes. Think of it as a more simple one pot dish because there’s no hovering around the stove to check on your meal. Other types of fish and veggies work well for this meal–simply customize it to what is in season or in your fridge.

Ingredients:
parchment paper
4 salmon filets
3/4 pounds of green beans
2 lemons
4 teaspons extra virgin olive oil
salt and pepper
shallots, sliced (optional)
capers (optional)

Method:
1. Preheat oven to 400 degrees. Place salmon filet on a 16″ piece of parchment paper and put green beans, two lemon slices and two strips of lemon zest on and around the salmon. You can also add sliced shallots and/or capers if desired. Season with salt and pepper and drizzle with a teaspoon of olive oil. Repeat with as many salmon filets as you have.

2. Fold parchment into a twist or envelope shape (not sure what it’s supposed to look like? Click here for a helpful video). Place parchment wrapped salmon on a baking tray and bake for about 15 minutes until salmon is cooked through.

Photo and recipe from Erin Lem. Originally adapted from Martha Stewart.

Easy Hoisin Glazed Salmon

by writerredtriAugust 23, 2013

Hoisin sauce is a staple of Chinese cooking, prepared with soybeans, garlic, chile peppers, and spices. It adds a flavorful, authentic Asian touch to numerous dishes and pairs especially well with salmon and can be bought in most grocery stores these days in the Asian cooking aisle. Hoisin paired with orange juice and honey adds a sweetness to the marinade, which the kids will just love. If you need to make dinner in a pinch this is your answer — just ask Red Tricycle’s Managing Editor who makes this dish every time time is tight and bellies are hungry.

Ingredients:
1 tablespoon orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
Coarse salt and freshly ground pepper
4 8- to 10-ounce salmon steaks, 1 inch thick
Vegetable cooking spray

Method:
1. Preheat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.

2. Season salmon with salt and pepper. Place on a broiler pan lined with aluminum foil. Spray top of broiler pan with cooking spray. Brush half of the hoisin sauce mixture over to coat.

3. Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Recipe courtesy of Everyday Food.

A Shipwreck Walk for Your Little Skipper

by Amber GuetebierMarch 28, 2013

Button up your pea coat, don your deck shoes, and weigh anchor at San Francisco’s Land’s End where a Shipwreck Walk awaits adventuresome admirals, both young and old. This revamped park at San Francisco’s western edge offers more than just devastatingly beautiful views of the Pacific Ocean—there’s also ghost trains, shipwrecks, abandoned pools, hidden bunkers, caves, secret beaches, native plants, porpoises, occasional otters, and more!

With trails accessible to a variety of fitness and mobility levels (awesome for strollers), ample parking, a killer visitors center, and nearby dining at Louis’ and the Cliff House, this park is an ideal reason to pack up the visiting grandparents, kiddos, and even the family dog for a day or just an hour of San Francisco at its off-the-Wharf finest.

Sailor Strides
Signs from the parking lot direct young admirals toward a wide ambling path with plenty of stop-and-learn signs along the way. Fans of Thomas the Tank Engine will delight in the stories and pictures of Gold Rush tycoon Adolph Sutro’s 1888 steam train which once chugged along not far from where the very path where their little feet are stomping.

Chug up Steam Train Grade until you (think you can) reach the Golden Gate Overlook which sports postcard worthy views of the Golden Gate Bridge. Then amp up your nautical knowledge at the next stop, Shipwreck Overlook, with this tidbit of twin-ship trivia: of the more than 30 ships that have wrecked along this short stretch of coastline, two of the most visible ruins are the hulls of the sister ships the Lyman Stewart and the Frank Buck. Together in berth and in death—they were built in the same shipyard and launched just days apart in 1914. The Lyman Stewart wrecked here in 1922, the Frank Buck joined her only yards apart in 1937. At low tide you can make out both, as well as the wreck of a third ship—the Ohioan, which sank here in 1936.

Keep Things Rolling
Though ideal conditions such as low tide and clear skies (the fog rolls in thick!) merit the easiest sightings, even on a socked-in day at high tide, with a little patience you can still make out the ruins among the crashing waves. Plus you might spot a porpoise or two frolicking in the waves!

Go Farther
Once you’ve made it to the shipwreck mecca, you can keep going another half mile to Mile Rock Beach. This coastal trail narrows and is more rugged (there is a pretty steep walk down to the beach) but for the mommy who wants to get her postpartum glutes in shape, this walk will do just the trick! Plus you’ll be rewarded with a secret beach that few visitors see.

Ditch the Stroller
For another rigorous workout and to tire out your toddler: take the steps that lead down to Sutro Baths. Once you’ve explored the bath ruins and nearby cave, you can head back up the wide path to the parking lot, or catch your breath and a breathtaking view, and then head up the Sutro Baths Upper Trail to reconnect with the main trail. Caution: the upper portion of the trail can be slippery when wet, so exercise good judgment and keep your little ones near.

Insider Tip
The newly bedazzled visitor’s center boasts fresh-baked goods and hot coffee, plus clean restrooms, doggie water bowls at the drinking fountains, and lots of kids books and toys. Open Mon-Fri 9:00 am – 5:00 pm, Sat-Sun 9:00 am – 6:00 pm. And for the hungriest shipmates out there try Louis’, which is open every day from 6:30 am – 6:00 pm and serves breakfast all day, plus burgers, grilled cheese, and mimosas!

What to Wear
You’ve heard it before: pack layers. Even on a sunny day before you get more than a few hundred yards from your car the fog can creep in and when it does it brings the chill of the salt, salt sea with it. And if you want to spend some time on nearby Ocean Beach, you’ll want at least a light jacket.

Getting There
Take Geary Blvd until it turns to Point Lobos Avenue. The parking lot is on your right, before the downward slope. Public transit option: Take the 38 Geary to the end of the line/Sutro Park and cross the street at the light.

Land’s End Lookout Center: 680 Point Lobos Avenue, San Francisco, Ca

What is your favorite feature of Lands End?

–Amber Guetebier

Photo credit: Amber Guetebier

Crockpot Cheddar Beer Tacos

by scott wardellFebruary 8, 2013

This recipe is sure to become one of your favorites, thanks to your trusty crock pot, which makes the prep work on this dish a breeze. Should you decide that you don’t want to use beer in your recipe, you can substitute it with chicken broth for an equally delicious dish. When it comes to summertime and finger food, these tasty little tacos from Eat. Drink. Love are pretty hard to top. Enjoy!

Ingredients:
4 skinless and boneless chicken breasts
3/4 c beer (pale or amber ale)
1 tbs chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
3/4 c freshly grated cheddar cheese + more for topping (I used a sharp white cheddar)
taco shells
desired toppings

Method:
1. Place the chicken breasts into the crockpot.

2. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper.

3. Measure out 3/4 cup of the beer. Stir in about 1 1/2 tbs. of the taco seasoning with the beer. Pour the mixture over the chicken. Cover and cook on low for 7-8 hours or on high for 4 hours.

4. Remove the chicken from the crockpot and shred with a fork. Place the chicken back in with the liquid and it will absorb the liquid (about 10 minutes). You can add additional seasoning if needed.

5. Right before you are ready to serve, stir in the cheddar cheese.

6. Remove the chicken and put in a serving bowl. Make tacos with desired toppings!

recipe and photo courtesy of Stephanie at Eat. Drink. Love.

featured image courtesy of nebulux76

Sweet Pepper Linguine

by writerredtriOctober 12, 2012

Got a kid who turns his or her nose up at everything? Well, we’ve got a great dish for those picky eaters who prefer very plain foods. We love this recipe because not only does it satisfy the picky eaters in our family, but the colorful pepper stays nicely crunchy as well. We like serving this cold for lunch, and we use a bit less Parmesan cheese.

Ingredients:
Sea salt

3/4 pound linguine (whole wheat or high fiber preferred)

3 red bell peppers, cored and cut into fine julienne to mimic the size of the noodles

4 tablespoons unsalted butter, melted

1/2 cup grated Parmesan cheese, divided

Method:
1. Bring a large pot of water to boil. Add 1 ½ tablespoons salt. When the water boils again add the pasta and cook until just tender.

2. Add the red peppers to the cooking pasta for 1 minute to warm and slightly soften. Scoop out a cup of pasta water and set aside. Drain the pasta and peppers into a colander and transfer to a large bowl. Add the melted butter and half the Parmesan, tossing to coat well. Adjust the seasoning with salt as necessary and add some of the pasta water if the pasta is dry.

3. To serve, twist the noodles into a mound in the center of each plate. Sprinkle the rest of the cheese on top at the table.

Recipe courtesy of Jimmy Schmidt.

Serves 4

A lifelong foodie and a first-time mother, Fanae Aaron had lots of questions about how to teach her son to enjoy a variety of fresh, whole foods. So she sought out a diverse group of twenty award-winning chefs who are also parents. Her book What Chefs Feed Their Kids, Recipes and Techniques for Cultivating a Love of Good Food, published by Lyons Press, comes out November 8th. She learned a lot in the process and now at five years old, while most kids are squarely in the world of pizza, burger and fries, Cody is truly a champion eater!. For more on the book and her blog go to WhatChefsFeedTheirKids.com

ML Interest Tag: salt

Tomato Marinara Sauce (No Cooking Required!)

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