Orange Creme Smoothie #SpringSweetsWeek

Rich, thick and delicious this citrus smoothie is the perfect, nutritious way to start your day.

We are still celebrating Spring Sweets Week.  Please join us........

Spring Greens Pasta for #FantasticalFoodFight

This pasta dish featuring asparagus along with other spring greens and flavored with lemon and mint  is the perfect Springtime Meatless Monday meal.

Happy First Day of Spring!!  We are celebrating the quintessential Spring vegetable, Asparagus, during out Fantastical Food Fight today.

Instant Pot Dublin Coddle (adapted for #FMD) #FoodieExtravaganza

I cooked up this traditional Irish dish in the Instant Pot.  Not only that but I also adapted the recipe to make it fit into my eating plan for this month.

Bacon and Sausage combine with vegetables to make this traditional dish that the Irish call Dublin Coddle.

Bò Nướng Hành Hương #FoodBloggerLove

This Vietnamese Beef Onion Roll is flavorful and nutritious.  Served with a side of rice and stir fried vegetables it makes a wonderful meal in a snap.

I found this fantastic recipe over at Culinary Adventures with Camilla after choosing her blog in a new game called Food Blogger Love........

Beet and Carrot Smoothie to Finish Up #RecipeMakeover Week

Today is the final day of this wonderful #RecipeMakeover event hosted by the lovely ladies over at ThePinterTest Kitchen.  It is also the last day to enter to win the fabulous gifts being offered by our gracious and generous sponsors.  You can learn all about our sponsors and enter the drawing by going over to my Welcome Post.

One of our sponsors, Barleans, sent me a wonderful package of their Digestive Blend, chock full of flax, chia, coconut, pumpkin and quinoa.  Perfect for sprinkling on salads, yogurt and oatmeal.  You can add it to your baked goods for an extra nutritious punch.  I decided to add it to this smoothie, perfect for grabbing as you head out the door to work.

The recipe I am sharing is perfect for smoothies for two.  You can always halve the recipe if you are not forcing having your husband eat healthier along with you.

I had some leftover beets that I had roasted for a salad (that recipe will be coming shortly)  and some leftover carrots from a package of frozen that I had heated up for dinner the night before.  I added in a crispy and sweet apple and some apple juice so no additional sweetener was required. 

I topped this with 4 tablespoons of the Barleans Digestive Blend and a cup of ice and set my heavy duty blender to puree.

I thought the earthy goodness of this smoothie might be too sophisticated for young palates but to my surprise the Little Angel Face loved it!  I was happy to share this nutritious, delicious breakfast with her.  Thanks Barleans! 

Thank you Allison and the other ladies of The PinterTest Kitchen for all of your hard work putting together this wonderful event.

Beet and Carrot Smoothie

makes 2 servings

2 c. roasted beets and carrot mixture

1 c. apple juice

1  apple, cored

4 T. Barleans Digestive Blend, if desired

1 cup ice

Place all ingredients into a heavy duty blender in the order listed and puree until smooth.  Print Recipe

Let's see what the others are sharing on this final day

An InLinkz Link-up

Shaved Asparagus Salad for #SundaySupper

Our host for this edition of Sunday Supper is Anne of Simple and Savory.  Anne chose a theme of Easy Spring recipes.  Perfect, if you ask me.  I get so excited when Spring begins to spring.  I love all the fresh, bright flavors that we have been denied all winter while trying to eat locally and seasonally.

Asparagus is one of my all time favorite veggies.  We eat it at least once or twice a week while it is in season.  Frank is not as huge a fan as I.  He will eat a few stalks but the rest? Mine, all mine....I live in Asparagus heaven during the Spring.

I got the idea for this recipe from the cookbook by Kurt Beecher Dammier called Pure Food.  I adapted pretty much the entire recipe but wanted to acknowledge him as I wouldn't have thought to make this salad without drooling over the photo of his while thumbing through the cookbook.

I used a base of baby spinach to showcase the shaved asparagus.  Leaving the asparagus raw lends a touch of sweetness to the salad that is a pleasant surprise.  The carrot lends a touch of color and Macadamia nuts add richness and crunch.

This salad is perfect for your Easter Brunch or Dinner.

Shaved Asparagus Salad

inspired by Pure Food

2 T. extra virgin olive oil

2 T. Sicilian Lemon White Balsamic Vinegar

salt and pepper to taste

1 1/2 lbs. asparagus

2 c. baby spinach leaves

2 green onions, white and light greens

1 small carrot, peeled

1 oz. Macadamia nuts, coarsely chopped

Place the olive oil, vinegar, salt and pepper in a small jar with a lid.  Shake vigorously to combine. 

Snap off the tough end of the asparagus and discard.  Hold the asparagus by the tips and, using a peeler, shave into long strips.  Reserve the tips.

Slice the green onions in half lengthwise and roughly chop.  Using the peeler shave the carrot into strips.

Place the spinach, asparagus, carrot, green onions and nuts into a large bowl.  Pour the dressing over the greens and toss to coat.  Arrange on a platter and serve.  Print Recipe

More Healthy Spring Recipes

Breakfast

• Broccoli and Asparagus Frittata by A Mind "Full" Mom
• Herb and Leek Frittata by My Imperfect Kitchen

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee's Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Pistachio Lemon Bars by From the Bookshelf

Main Courses

• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket’s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sopa Ranchera #SoupSaturdaySwappers

Somebody please tell me that I am not the only one who writes posts in their minds and thinks they have really written it. I cannot tell you how many times I go to my drafts looking for a post that only exists in my mind.  I could've sworn that I wrote this post out and was only awaiting the photos but, alas, such was not the case.

This post is part of the Soup Saturday Swappers group I began in January.  It has been fun and it is getting better each month.  I hosted the first month with Healthy Soup Options and posted the elegant Fennel Crab Bisque.  Last month, our friend Kathy of A Spoonful of Thyme, invited us to Go International and I shared an Italian Stracciattella.

We are going International this month as well, but to a specific country.  Karen of Karen's Kitchen Stories has sent us all to Mexico asking that we make a Mexican Soup or a Soup inspired by Mexican Flavors.  Put me in coach!!  I absolutely adore Mexican food.

The soup I am sharing today is from Rick Bayless's Mexican Kitchen.  I love Rick Bayless and I cannot wait for another opportunity to go to his restaurant in Chicago the next time I am there.

This soup is easy, comforting and delicious. It is also FMD friendly during Phase 3, if you are following that eating plan. I made it up and served it to friends for lunch along with a salad and some easy peasy nachos that I will be sharing with you later this month.

Are you a blogger interested in joining our group?  We would love to have you.  Next month's theme is Root Vegetables.  Just leave a comment on this post with your blog name and email and I will send you an invitation.  Meanwhile, check out our Facebook page and Pinterest board.

Make sure you stop by and see all the other fabulous Mexican soups being shared today following my recipe.

Sopa Ranchera

adapted from Rick Bayless's Mexican Kitchen

3 qts. chicken stock

1 lg. head garlic, unpeeled and cut in half crosswise

2 jalapenos, stemmed, seeded and thinly sliced in lengthwise strips

1/2 sweet onion, diced

2 lg. ripe tomatoes, cored, seeded and diced

salt and pepper to taste

3/4 c. chopped fresh cilantro

2 c. coarsely shredded cooked chicken 

2 avocados, peeled, pitted and diced

Place stock into a large soup pot along with the garlic. Bring to a boil.  Reduce heat and simmer, partially covered, for an hour or so, until reduced to about 7 cups.  Remove the garlic and discard.

While broth is simmering, add the onions and jalapenos.  Partially cover and cook for 7-10 minutes. Add the tomatoes, cilantro and chicken.  Cook until heated through 3-5 minutes.  Taste and season with salt and pepper if needed. 

Ladle into bowls and garnish with the avocado.  Print Recipe

Mas Sopas

An InLinkz Link-up

Slow Cooker Chicken and Sweet Potato Stew for #ImprovCookingChallenge

Improv Cooking Challenge is open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this Facebook group.  This  month's ingredients are Potatoes and Chives.

I am back on the FMD eating plan for the Lenten season and we are not allowed potatoes however we are allowed sweet potatoes 5 out of the 7 days a week so I figured that would work for this challenge.

I found this recipe in the Fast Metabolism Diet Cookbook and knew that it would be perfect for a busy day that was scheduled.  You know, one of those days when you leave the house a 8 am and don't return until 5 pm.  One of those days that I lived with for 30 years until I retired and that many of you still have to deal with daily. 

I  learned during those days that the slow cooker was my friend.  If you find yourself wondering what to serve for dinner on those busy days, this recipe is perfect.  Not only is it quick and easy to put together but it is healthy and nutritious as well.  It is made to be Phase 1 friendly but would make a great meal for Phase 3 as well.

I adapted this recipe slightly, I lessened the amount to make 4 servings instead of 6, I had some leftover cooked bacon that I crumbled and used so I did not brown the chicken breasts and lastly, I substituted chives for the scallions to meet the ingredients for today's challenge. I also found that I needed to add additional broth halfway through the cooking time so I am putting in additional at the beginning of the recipe.

Chicken and Sweet Potato Stew

slightly adapted from Fast Metabolism Diet Cookbook

5 slices cooked turkey bacon, crumbled

4 small chicken breasts (1 lb total)

3/4 c. organic chicken broth

2 T. minced chives

4 oz. sliced mushrooms

2 large sweet potatoes, cut into quarters

1 onion, diced

1/3 c. uncooked quinoa

1/4 c. red wine vinegar

2 garlic cloves, minced

sea salt and black pepper to taste

2 sprigs fresh thyme

Place bacon and chicken in the crockpot.  Season with salt and pepper. Add the chives, mushrooms, sweet potatoes, onion and quinoa.  Sprinkle with the garlic and pour in the vinegar and water.  Add the thyme sprigs and turn on low.  Cook for 6-8 hours.  Remove stems from thyme before serving. Garnish with additional chives. Print Recipe

More Potatoes and Chives inspired recipes

An InLinkz Link-up

#FMD Friendly Reuben Quesadillas #StPatrickDay

St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

Over the years I have shared many St. Pat's inspired recipes.  Corned Beef and Cabbage, of course, but also Baked Potato Soup, Individual Shamrock Cheesecakes, Irish Cream Cheesecake, Irish Root Soup, Beef and Red Ale Pie and a Cheddar Ale Cheese Spread to name a few.

Corned Beef and Cabbage is a given, every single year so I am sharing a recipe that you can use with leftovers if you have any or enjoy any time of the year using deli corned beef.  I was going to name this post Mexico meets Ireland but for Lent this year, I decided to restart the Fast Metabolism Diet so I adapted my Quesadillas to fit into this eating plan.

Since I was feeding my husband the recipe does include swiss cheese, which is not allowed on FMD. Should you want to stay strictly on the eating plan you will omit the cheese completely.  You can include the apple in Phase 1 but omit it in Phase 3.  You can use the sauce in Phase 3 but omit it in Phase 1.  Got all that?  Don't worry, I will reiterate in the written recipe.

To make the sauce Phase 3 Friendly, I used mayo made with Avocado Oil and a hot sauce made with fruits and veggies with no added sugars or oil.

While bread is allowed on the Fast Metabolism Diet, it is required to be made with whole grains.  Using these Sprouted Grain Tortillas make the dish both Phase 1 and Phase 3 Friendly.

Place your sauerkraut, apple (for Phase 1) and cheese (if using) on one half of the tortilla.  Top with nitrate free, thinly sliced corned beef.  

Fold the tortilla in half over the filling and cook for about 5 minutes on each side, until golden brown and warmed through.

Cut the Quesadillas into thirds and serve with the sauce on the side  I had used part of an apple for in the quesadilla and cut up the remainder to enjoy with our sandwiches.

Make sure you scroll down past the recipe to find tons of St. Patrick's Day inspired recipes.  I will leave you with this Irish Blessing found during a google search:

Reuben Quesadillas (FMD Friendly)

Sauce:

1/4 c. avocado oil or safflower oil mayonnaise

1 T. veracha sauce (sugar free/corn syrup free)

1 scallion, white and light green, minced

1/2 T. sweet relish

2 t. apple cider vinegar

salt and pepper to taste

Quesadilla:

1 c. shredded swiss cheese (omit if FMD)

1/3 c. sauerkraut mixed with 1/4 c. shredded apple (Phase 1)

or 1/2 c. sauerkraut (Phase 3)

4-6 oz. nitrate free, thinly sliced corned beef

2 sprouted grain tortillas

Combine the mayonnaise, veracha, scallion, relish, vinegar, salt and pepper in a small bowl.  Set aside.

Lightly rinse the sauerkraut and squeeze dry, mix together with apple if using.  

Place one tortilla onto a hot griddle. Sprinkle one half of the tortilla with half the cheese (if using), half the sauerkraut, and half the corned beef.  Fold the tortilla in half over the filling and allow to cook for 5-6 minutes.  Flip over and cook other side 5 minutes or until golden and warmed through. Repeat with remaining ingredients to make a second Quesadilla. Print Recipe

More St. Patrick's Day Recipes

    St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

• Beef and Stout Stew from Caroline's Cooking
• Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch
• Chocolate Stout Floats from The Chef Next Door
• Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D's Books and Cooks
• Grilled Cabbage Steaks from Culinary Adventures with Camilla
• Irish Tea Brack from Cooking With Carlee
• Lucky Leprechaun Minty Milkshakes from Family Around the Table
• Nana's Shepherd's Pie from The Tip Garden
• Reuben Quesadillas from A Day in the Life on the Farm
• Reuben Stuffed Crescent Rolls from From Gate to Plate
• Slow Cooker Guinness Pot Roast from Amy's Cooking Adventures
• St. Patrick's Day Green Martini - Melontini from All That's Jas
• Stout Cupcakes with Irish Buttercream from A Kitchen Hoor's Adventures
• Ulster Fry from Palatable Pastime

Counting my Blessings....

Yesterday began the first full week of Lent.  Part of my Lenten journey is giving to the poor.  I do so in the form of donations to the CRS Rice Bowls.  This bowl sits on my kitchen table, along with a calendar that was provided with a thought provoking few lines listed for each day.  The bowl also came with a short synopsis of six families from different parts of the world.  It tells you a little bit about them and the challenges they face, how our donation will help them and others in their country and a recipe that the family shared from their native land.

The first family encountered were the Singh's.  The Singh's live in East India, an area that often suffers floods from the Malaguni River.  When this happens the Singh's and others cannot get to market to buy or sell food and if the waters don't recede quickly enough they lose their rice crop which supports the family.

They shared a recipe for Dalma, a Vegetable Stew served with Rice.  I decided to make this dish yesterday for Meatless Monday.  It is quick, easy and tasty.  Frank didn't miss the meat at all.  Best of all it was easily adapted to be FMD friendly.  I eliminated the potato and olive oil to keep this recipe Phase 1 friendly.  I also used crushed red pepper instead of whole dried red chiles and cut the recipe in half because it was just Frank and I enjoying this dish.

Dalma

adapted from crsricebowl.org

1 c. water

1 (15 oz) can black eyed peas

1 c. butternut squash, cubed

pinch of salt

1/8 t. turmeric

pinch crushed red pepper

1/2 c. diced canned tomatoes with juices

1  1/2 c. baby spinach leaves 

1/4 t. cumin

1/8 t. chili powder

2 c. cooked brown rice

Place water, black eyed peas, squash, salt and turmeric in a dutch oven.  Bring to a boil, reduce heat, cover and simmer for 15-20 minutes, until squash is tender.  Add the tomatoes, spinach, cumin and chili powder.  Cover and simmer until warmed through and spinach is wilted.  Serve over hot rice. Print Recipe

Our Homecoming, an Audible Book Review and the Weekly Menu

+9/*I guess I'm just a weirdo.  As we stepped out of the airport last night and into the crisp 22* night all I could think is how good it felt to be home.  The weather on vacation was perfect, in the 80's with blue skies, little humidity and cool ocean breezes.  Everyone else looked at me like I was nuts when we were walking to the shuttle from the terminal and I exclaimed "I love this weather".  Sorry folks but I do love cold crisp days and brisk clear nights.  I don't like the gray of Michigan winters but when the sun is shining....Michigan is perfect in the winter. And in the fall and spring too.  Our summers? Well, they are my least favorite...humidity is not my friend.

Speaking of friends.....There is nothing better than coming home after a vacation and walking into an immaculate house, flowers on the table and well cared for dogs that are so happy to see you that they whimper with joy.  I have a jewel in my friend Karen but it takes a village so we also had Tingting, Tami and Kirsten step in to take care of things at home as well.  I can't thank any of them enough.

On the way to the airport for our scuba vacation in Dominica, I finished listening to another audible book by James Hankins. In this novel, Drawn, the author changed his writing genre to embrace the paranormal, much in the style of Dean Koontz, who is another of my favorite authors.

In this story, four seemingly unconnected lives are "drawn" together to a remote area in New Hampshire. Unlike most of Hankin's novels this story actually had characters that you could like. There were several that you could hate as well but the lines between good and evil were clearly drawn in this novel.

In previous novels by this author, I found myself often liking the best of the bad guys since there weren't really any good guys to be found. However, in this novel, you get to know and care for the characters separately before they come together about mid book.

You get to meet Alice, a young, lonely housewife who unable to conceive a child, occupies her time with her painting. When she takes her paintings to be seen by an artist, hoping that he will consider her for the last opening available in his school, he points out that in many of her paintings and drawings is a young boy who seems to be beckoning to her. He suggests that perhaps this is her muse but Alice cannot remember ever sketching this child.

Boone was a very successful and handsome photographer who suffered a terrible accident that left one side of his face severely scarred with complete loss of sight in one eye and partial loss of sight in the other. His disability has left him with a severe case of agoraphobia rendering it impossible for him to leave his one block perimeter of safety surrounding his apartment.

Nathan is a man broken by the loss of his longtime wife followed by the disappearance of his son, Jeremy, who came home from Afghanistan suffering PTSD. Why is Jeremy suddenly reaching out to Nathan in his dreams? Is his son, whom everyone else presumes dead, in danger? Nathan
will go to the ends of the earth to find Jeremy and protect him from whatever evil is pursuing him.

Miguel is a young boy when his father starts visiting him in the middle of the night. Unable to cope with his father's abuse, Miguel beats him off with a baseball bat and has been living on the streets, alone, for two long years.

How do all four of these people end up "Drawn" to the same location. I guess you will just have to listen to or read the book....no spoilers being given here.

While in Dominica, I was able to kick off our Lenten season with Mass and Ashes last Wednesday, but my true Lenten journey is set to start on Monday.  I will use the next 4 weeks to spend more time with my Lord in prayer both at home and by attending daily Mass and scripture studies when possible.  Fasting by returning to the Fast Metabolism Diet during this period and putting money saved on wine and alcohol into the rice bowl for CSA.

So, with that in mind, I am sharing our week and the Weekly Menu. 

This afternoon we will go to Mass and then to the grocers.  While on vacation, Frank said that when we got home he wanted chili and hot dogs so that will be dinner tonight along with Chocolate Souffle as these items will no longer be included in our diet come Monday morning.

Tomorrow will be family dinner with as many of the kids as are available to join us.  Monday, Frank gets his hearing aids.  I cannot begin to tell you how excited this makes me.  Tuesday we get our taxes done in the morning and then we will go visit with Aunt Irene.  Wednesday I have a dentist appointment and choir practice is moved to Wednesday evening.  Thursday our German son, Max, arrives....we are so excited!  Friday we have a memorial service to attend for our friend Wes who died last month.  

Busy week but we still have to eat so here is the Weekly Menu.  Please stop by each day for recipes and photos.

Saturday

Chili

Hot Dogs

Chocolate Souffle

Sunday

Tomato and Cheddar Pie

Pot Roast

Roasted Root Vegetables

Scones

Lemon Cake

Meatless Monday

Dalma

Brown Rice

Tuesday

Chicken and Sweet Potato Stew

Fruit Salad

Wednesday

Rosemary Pork Tenderloin

Spinach and Mushrooms

Thursday

Steak and Roasted Veggie Salad

Fish Friday

Guinness Glazed Halibut 

Baked Sweet Potato Fries

Phase 3 Friendly Cole Slaw