I’ve been on quite the journey to be a more healthy person, inside and out, over the past 4 years. Lots and lots of credit goes to Jill Tanis and her understanding of food and our relationship to it.

One of the biggest take-aways I had was to eat MORE MORE MORE dark, leafy greens. So I did. I love kale and beet greens – we’ve tried endive, we eat tons of spinach, broccoli rabe (or rapini) and romaine, I’ve taken a gander with dandelion greens and I even juiced rainbow chard a few weeks ago. But eating swiss chard? No, no thank you. Have not had the bug in my pants to try this one until recently.

Here it is. You’ll need: EVOO, salt, pepper, swiss chard, and garlic.

Start by pouring some EVOO into a pan on the stove.

While your oil is heating up, chop up some garlic … and this I love to do. You get to get a little rough with the garlic. Knock it around a bit. Get a little frisky. Get angry, even.

Start with your cloves and a knife that would scare your grandmother.

Take one clove and set your large knife on top of it, like so…

Then SMASH it.

Success. You should be able to peel the skin off the garlic now and set it aside to chop after you’ve smacked around the other cloves of garlic.

When you’ve smashed and skinned all your cloves, chop them up. Be fearless.

Then toss them in the oil.

Add some salt (I forgot about the pepper)

(Missing photos)
Chop your swiss chard, I only used 5 or 6 leaves for this saute. They’re big leaves and being the first time trying it, I wanted to take it easy.

One you’ve removed the vein (stem) from the swiss chard (it’s bitter) chop up the swiss chard and toss it in with the garlic, salt and oil.

It doesn’t take long for it saute down.

Add to your dinner and try it … maybe you’ll enjoy it. Who knows!

We did not. It was a little too bitter for my liking and my very adventurous children spit it out. Can’t blame them. So I tried it again – only the next time I tried it … I added it to soup (substituted the spinach in the recipe for swiss chard and kale). Much better flavoring for me. I’ll keep taking swiss chard out on dates until I find the perfect fit. Why? Because it’s beneficial and worth the leg work to make it a part of our diets.

That’s my story and I’m stickin’ to it.

I was going to write this all out on paper but then I decided photos would so much easier to explain this. I’m going away tonight! Packing my bags and heading out! Just kidding. I am, however, going out for dinner…which cripples my lovely husband into buying pizza which we niether have the funds for right now nor can my children eat such food. So, I’m making him a step by step meal plan to feed himself and the kids a healthy, fulfilling meal at home tonight.

Pull up your sleeves, lets get in there!

Aaron … read this whole thing first. I know you. You’re going to want to know where things are before you start and then get frustrated. I love you.

First things first – pop the asparagus that I have in the water bath into the steamer (it’s all ready to go), discard the water from the water bath in the sink and set the pan aside – you don’t need either any more. Plug the steamer in and turn the dial to 20 min. You’re done with the asparagus until it’s ready to plate and eat.

Now turn the front right burner on – use this pan (no photo) to melt the butter. (only use about 3 or 4 tbs)

While the butter is melting (on medium heat) cut up the onions – use as much as you’d like … don’t dice them though – you’ll end up with a stir fry when all is said and done so you’ll want some substance to the onion other than taste.

Throw them into the pan and start sauteing them. While that’s happening - Drain the meat I have set out to defrost – pat it dry if possible (use a clean towel and then throw in the wash asap) when they’re relatively dry throw them on top of the onions – brown. Stir ‘em around, have fun.

While that’s getting going you can start to fry your potatoes (if you want them…)

I’d use 3 at most – wash them and cut them up … slices probably. And thin.

Add about 3 tbs butter to this pan and turn the left front burner on medium heat.

Fry those suckers up. Might need to add butter … you make the decision. Add salt and pepper as you see fit.

Insert the spices:

Do Not Use Them All! Smell them and decide for yourself – also … it doesn’t matter how much you use, start small – you can always add when you’re tasting it.

HEY GUESS WHAT!! GOOD THING YOU’RE READING THIS FIRST BECAUSE HERE’S WHERE I TELL YOU TO PRESEASON THE BEEF BEFORE ADDING IT TO THE PAN TO BROWN. Same rules apply, don’t use them all – smell and decide. Have fun.

Continuing on with the beef: here’s where the soy sauce comes in … when the beef is browned and looking yummy throw in some soy sauce – a couple shakes. Don’t over do it, it can over take the dish.

Then quickly add the Pineapple and Green Onions (in fridge).

This last step with the Soy Sauce, Pineapple and Green Onion should only last a couple minutes – maybe 3. You don’t want the pineapple to disintegrate. Just get it in there – stirred up and warm.

Taste Test it. Hopefully it doesn’t suck. Enjoy

I’m doing a food demo for my facebook friends … well, my friends. They just happen to also be facebook friends – so click away please, friend yourself.

Here’s the run down and I’m opening it up here, I have room for 2 or 3 more people to join the fun: You’re going to want to be within driving distance to Saugatuck, Mi. It’s free, you bring nothing and there will be wine for your enjoyment while we cook and bake and laugh. HUGS!

We’ll be making:

Appetizer – Curry Dip (for veggies)
Salad – Poppy Seed Dressing
Main Course – Salmon and Grandma’s Secret Sauce (I’m unleashing the recipe)
Dessert – Mocha Torte

Fun and easy snack – Caramel Popcorn

There’s no “side dish” listed here because there won’t be a recipe for the one I’m preparing. It’ll most likely be green. But good. You veggie haters – JUST WAIT!

If you’re interested in delurking and hanging out – comment or email me.

Time and place specifics will be emailed to attendees only. You have until Wednesday to respond for an open spot.

GO!

Mmmm. Our test kitchen (Jessica, Oliver and myself) decided to embark on this fun little adventure of making up a recipe that uses kiwi as a main ingredient. There’s a hefty prize to be won so we put our thinking caps on and went for it.
Here’s what we came up with … ZUKIWI BREAD.
Ingredients:
3 whole eggs
3/4 C applesauce (our healthy substitution for oil)
3/4 C sugar
2 mashed Zespri Kiwi fruits
1 Tbs vanilla
1 tsp Baking soda
2 tsp gr. cinnamon
1 tsp salt
1/4 tsp baking powder
2 C grated zucchini
1 1/2 C Whole Wheat pastry flour
1 1/2 C unbleached all purpose flour
Preheat oven to 350, grease 2 loaf pans, mix ingredients together in order shown – mixing well as you go then pour equal amounts into each loaf pan and bake for 45 min.
Your kitchen will love you. So will your kids.

Jessica weighs in on the Zukiwi Bread taste test from Jodi Schaap on Vimeo.

Oliver tests the Zukiwi Bread from Jodi Schaap on Vimeo.

As you can see, both kids loved it. And a day later – we’re still asking for the ZuKiwi bread for snacks and instead of other lunch options. Yay! I have a winner (at least with my kids!). Our lunch box just got interesting.

And it’s one for the books.
Beets and Oranges? Wait, what are beets? On a salad?! Aren’t those the purple things in a can that you buy around Thanksgiving … or is is Christmas? There’s lettuce in there right? Oh good. Now I’m listening.
So glad I got your attention … because this salad is a surprisingly wonderful lunch or snack.

Beet Orange Salad
Mixed greens or arugula
6 beets, roasted and diced
1 whole orange, cut into segments and diced
To roast beets: put in oven at 450 degrees for approx 45 – 60 minutes or until you can easily pierce the beet with a knife. Let cool and removed skins. Discard skin and dice beets. (This step can be done days in advance and stored in fridge.)
Add greens, beets and orange segments into a salad bowl.
Dressing:
Tablespoons Olive oil
2 tablespoons apple cider vinegar (or 1 tablespoon umeboshi plum vinegar)
1 clove garlic, minced
2 tablespoons dijon mustard
3 tablespoons grated parmesan
Juice of ½ lemon
Juice of cut up orange (after segments are removed)
Sea salt and pepper to taste (no salt needed when using plum vinegar)
Whisk and pour over salad mixture.
From Jill Tanis
Notes: I only had 3 beets so I roasted them and used ONE per salad. So I could make a total of 3 salads – planning for a week. How do you roast or make beets? Just like squash. Fill a pan with some water – cut the greens/stems off the beets – rinse them, put them in the pan with the water (about an inch is good) and in the oven at 350 until you can pierce the skin with a fork. The cool and peal – stick the beets in the fridge for later use, or use right away. You can play with the heat of your oven to get them done faster.

hee hee.

Chocolate Macaroons
Makes 2 dozen
1.5 cups, unsulphured, dried flaked coconut
3 TBS almond or cashew butter
4-6 TBS agave nectar
4-6 TBS maple syrup
2 TBS coconut butter
2 tsp vanilla extract
pinch sea salt
¾ cup cocoa powder
¼ cup cacao nibs (optional)
In a food processor, combine all ingredients. Process until thoroughly mixed together. Roll into balls and refrigerate. Freeze for longer storage.
From Jill Tanis

Power Balls
16 oz almond butter (you can use natural peanut butter or cashew butter too)
8 oz honey
¾ blender full of rolled oats (not the instant kind)
Bowl full of crispy rice, grated coconut, raisins or sesame seeds (I forgot this in the ones I made today – photo above … fyi)
Instructions:
1. Mix almond butter and honey together in a bowl
2. Put oats in a blender and blend until they assume a powder-like texture
3. Add oats to nut butter/honey mixture and mix well. Adjust consistency if necessary.
4. Roll batter into small balls. Roll balls in your choice of crispy rice, coconut or sesame seeds.
Store power balls in fridge for up to one week. For extended storage, keep in freezer for up to a month or until ready to use. These are great snacks for adults and kids alike. It is also a great recipe to involve the kids in rolling them into balls.
From Jill Tanis

Healthy brownies. Really? That don’t taste like cardboard? Um, yes. These are rich and not entirely sweet (over the top), there’s also no flour so the light airy taste just isn’t there. That’s not a bad thing! They’re good, really. They’re not like fudge although in the photo they look very dense – I don’t know how to explain this, you’ll just have to try them. My kids loved them and they have no idea they’re healthy. All they saw was chocolate and heard me say brownies – done deal.

You’ll need: Eggs, garbanzo beans, mint (optional), agava nectar (or maple syrup, honey – some natural sweetener AND SPLENDA IS NOT THAT SWEETENER!), baking powder, chocolate chips.
I have a problem with splenda. Please forgive me.

Staty by melting your chocolate – you can do this however you normally would – I use a double boiler but I used this makeshift one because most people either don’t have a real one or don’t know what they are. All you need is a heavy sauce pan 1/2 full of water and a heat resistant bowl to set on top of that pot. The steam will do the work without burning the chocolate.

While those are working on melting – throw your beans, eggs and mint into a blender to mix up.

Check the chocolate – it should be well on it’s way to melting.

Then add your baking powder and agave nectar to the mix, blend it up.

Chocolate melted? Awesome, add that to the mix too!

Mmmmmmmmmm.

Put it in a greased 9X9 or 8X8 pan.

Bake and then let cool in fridge …

Cut and serve!

Then please ask a little taste tester to try them out.

ENJOY!
Recipe:
Prep Time: 10 minutes            Cooking Time: 45 minutes
Yields: 8-12 brownies
 
Ingredients:
1 ½ cups dark chocolate chips or carob semisweet chips (I use Ghiradelli’s 60% cocoa)
2 cups garbanzo beans, drained and rinsed
4 eggs
2/3 cup agave nectar or ¾ cup brown rice syrup
½ teaspoon baking powder
Optional, blend in some mint leaves
 
Directions:
1. Melt chips slightly.  You can place them in a heat resistant bowl on top of a boiling pot of water until melted.
2. In blender or food processor, combine beans and eggs. (and mint!)
3. Add sweetener, baking powder, and chips. Process until smooth.
4. Pour batter into 8×8 or 9×9 inch pan.
5. Bake at 350 degrees for 45 minutes.
6. Allow to cool in fridge, cut and serve.

I try, oh how I try, to make a menu plan before I go grocery shopping. It doesn’t always happen. This week I made it happen and here’s what it looks like. A two week spread, as that’s how often I get groceries. (But I’ll start from today)
Thursday: Honey Mustard Chix (p. 284 in Kitchen Bible cook book) Otherwise hop on over here and find one that fits your pantry.
Friday: Grill steaks
Saturday: Breakfast – Captain Crunch French Toast
Lunch – Sub sandwiches or left overs
Dinner – OUT! Margaritas!! Our fav mexican restaurant.
Sunday: Breakfast – Cereal or something quick
Lunch – Homemade pizza
Dinner – left overs
Monday: Indian Garlic Chicken (p 298 in Kitchen Bible cook book) or again – head over to recipezaar for some ideas
Tuesday: Blank – I leave a few days blank in order to plan to clean out the fridge or live by the seat of my pants. Also – I was out of ideas.
Wednesday: Kebabs on the grill
Thursday: Blank again
Friday: We’re out of town for the weekend!!
I some times write out the whole gosh darn menu with side dishes and all but not this week. I have enough stuff in my pantry to make sides work and I picked up my staple veggies at the store so I always have a few tricks up my sleeve.

I’m an avid tuna salad and chicken salad consumer. I love these fixings for salads and sandwiches. I also like to make it up as I go – one of my favorite things to do in the kitchen is to wing it. So, there is no recipe for this one. Just … go with it.
I do know that this is incredibly hard for some people. Not having a measurement or rule in front of them for how something is supposed to look and turn out in the end, but uh … live a little. Just try it once. On anything. A simple marinade is a great place to start with winging it. Make it acidic (vinegars, wines, citrus) with a few spices and add in your fav sandwich topping (for us, mayonnaise) and you’ll be surprised with the outcome.
**Not that I know what I’m talking about what so ever.
Ok – here’s the Tuna sandwich, with a kick!

Here’s what I started with:

Green chilles, Tuna, black olives, hot sauce, mayonnaise, mustard, bell pepper (any color) and onion … not pictured – Flax seeds.

Just start chopping stuff up and throwing things together in a large bowl – no particular order.

Guesstimate on the measurements for now – I generally know which ones I want more of because I like more spicey foods and tang – but taste it as you go, start with less if you’re not sure and then add more as you think it needs it.

Flax seeds – I added 1 tsp. I also added salt and pepper.

Now lets make a sandwich!

but it’s easier and just as yummy.

Spanish Rice, the easy way
Just follow the directions on the back of the package. I use the WalMart brand because it’s the cheapest. It calls for 2 1/4 Cups water – I use 1 cup water and then a whole jar of salsa – or if the jar is from Sams, I use about 1 1/2 Cups salsa. Then just do everything else as directed from package. Timing stays the same, and I omit the butter … don’t need it really – but to each his own.

Recipe for Sandwich coming later today as well. Tuna with a kick!