Clean Eating for Busy Families

downloadI am totally enjoying Cleaning Eating for Busy Families! The recipes have been quick, simple, relatively healthy, and don’t use a bunch of processes ingredients…oh and delicious! You know that I’ve said how much I love The Sprouted Kitchen, but somethings I can’t afford the money and/or the time to make a lot of those recipes, and this book has been the answer to that for me!

What have I tried so far?

Red Potato Salad with Scallions & Greek Yogurt – I made this one night for our small group. Of course I went to add the mayonaiise and realized that ours had expired…a while ago…turns out we don’t eat it a lot. I was hesitant to serve mayo that had expired months ago to others, but I didn’t have enough Greek yogurt to just use that. I ended up whipping a mixture of half and half and heavy whipping cream to try to make it work. It was a little runny but it worked out! It was a very fresh tasting potato salad and I really enjoyed it!

Cajun-Crusted Tilapia Tacos with Pico de Gallo – These were excellent! I made the pico ahead of time and added corn and mangoes since I had them on hand and I put the avocado right into the pico instead of on the side. I love a good fish taco!

Hearty Pinto & Kidney Bean Tamale PieJeremy wasn’t a huge fan of this one but I thought it was pretty good. I loved that I could use my cast-iron skillet and make it a one-dish meal. Unfortunately in the past I have made an amazing cornbread recipe that uses A LOT of butter so the cornbread on top just wasn’t the same, however I almost didn’t care since instead this recipe used whole grain corn meal, whole wheat flour and a mere 3 T of oil, it seemed like a much healthier option!

Quinoa Pilaf with MirepoixThis is the only recipe that I wasn’t a huge fan of. It wasn’t bad, I just didn’t love it, although it is a simple way to dress up quinoa. We had it with fried shrimp, so honestly, it had a lot to compete with…

Four Seasons Fruit Pizza – This was a HUGE hit in our house. Kind of like a healthier, thicker, cakier, (and easier to make) sugar cookie that is topped with a coconut whipped cream and decorated with fruit! This is our new go-to for ‘cookie’ decorating. I let them put sprinkles on them too, because they love sprinkles. Jeremy thought these were amazing and has been hounding me to make more!

Dark Chocolate Whole-Wheat Brownies – I had planned on making these for just our family, however I was making a dessert for a wedding shower recently and realized I wasn’t going to have enough so I whipped these up too and cut them into hearts with a cookie cutter. I wasn’t a huge fan at first, but I got a lot of complements on them. I think I will try them again and make them in a smaller pan. They were not very thick and mine were a little over-cooked even though I cooked them less time than suggested. I also sprinkled chocolate chips and flaky sea salt over the top…

Later this week I’m looking forward to trying Skinny Chicken Parmesan with Spinach and Quick Polenta Griddle Cakes with Wild Mushroom & Cherry Tomato Saute!


Coconut Lime Tart and other recipes I made forever ago…

I am so behind! I have stuff to post, but just have not sat down at the computer to actually upload the pics and write something! Everything in this post I made at least a month ago!


photo 2 (3)When we went camping I made this Coconut Lime Tart from the Sprouted Kitchen. It was over a month ago, but guys, I can still taste how yummy and refreshing it was! This is still one of my favorite cookbooks – almost everything I have made from it has been outstanding! I also made the Beer Bean and Cotija Stuffed Poblanos from this book while on the same trip. I had made them before and still so good…we had leftovers and I heated one up the next day and put a fried egg on top – OMG!

photo 1 (3)Still trying out some recipes from Super Natural Every Day. One day for lunch (after the girls had gone down for a nap) I made myself a big bowl of the Avocados with Mustard Seeds. Definitely a little more work than I usually go into for lunch sometimes it’s just peanut butter and celery…but totally worth the effort! It was so delicious that I ate the whole bowl! (Note to self: you get heartburn when you eat a whole bowl of this kind of yumminess, but you don’t care because it was worth it!) You can find a PDF download with 6 recipes from this book here. It includes this recipe and the Millet Muffins that I have mentioned on here before!

photo 3 (2) We had a beer-tasting birthday party for Jeremy back in March (see how long it’s been!) and I made these Pretzel Rolls again for the party. They are the best right out of the oven but people still loved them! They are so good! Takes several steps and little time but good for a special , or if you are really in the mood for a hot pretzel. I also made a Guinness and Cheddar Dip that I had made for a previous birthday and it was awesome with the pretzels…and all the beer 🙂

photo 4Finally I made a Tall, Dark and Stout Chocolate Cake. There are a lot of good recipes out there for a chocolate stout cake. To be honest, I picked this one because I thought it would be the easiest. I had a lot to do and wanted to make it a bit easier on myself. It tasted good, a little drier than I would have liked, but still good. Jeremy probably would have preferred a strawberry cake (in fact, I’m not sure he even tasted this one), but I told him I thought this would go better with the theme of the party and promised strawberry cake on the girls’ birthdays!

Millet Muffins

Sadly I didn’t take a picture of these, although they turned out nicely! I made Super Natural Every Day’s Millet Muffins a couple of weeks ago. I had planned on making them for just our family, but remembered at the last minute (when I got a reminder email) that I was supposed to bring ‘treats’ to church on Sunday morning. My girls weren’t big fans and both Jeremy and I were a little unsure of the crunch that the millet added to them. I did like how they were not very sweet and had just a hint of lemon to them. They were good but I’m just not sure I will make them again (even though a lot of people said they liked them!). My favorite muffins to make are still, by far, Sprouted Kitchen’s Multigrain Carrot-Date Muffins.

Pan-Fried Mung Beans with Tempeh

photo 3Even though it didn’t sound awesome, I tried Super Natural Every Day’s Pan-Friend Mung Beans with Tempeh. I had never eaten mung beans and can’t remember if I’ve ever tried tempeh before…This was a very ‘healthy’ tasting meal. I was thankful for the soy sauce. It wasn’t amazing, but Jeremy said it was good. My girls liked the tempeh. I do think I prefer tempeh to tofu – the texture is better. Not gonna lie, probably not one I will try again…(I may have had extra mung beans and instead of saving them to use for something else, used them in my preschool Sunday school class to make a craft…they weren’t my favorite)

Rye Soda Bread and Spinach Strata

photo 2A couple of weeks ago I made Super Natural Every Day’s Rye Soda Bread. Soda bread is so simple – just three ingredients! I was suprised not to find rye flour amongst the many different flours at both Whole Foods and Ccentral Market’s bulk sections, but I did find a small bag of it at Central Market. I thought this was good just out of the oven and slathered with butter. Jeremy felt like it was a little too ‘hearty’ or ‘rye flavored’.  We weren’t eating it fast enought, but Heidi suggests using it in her Spinach Strata, so I did! My parents were going to spend the night and have breakfast with us the next day so I put the whole thing together the night before and then put it in the oven the next morning. I thought it tasted excellent! My mom said it made her feel like she had stayed at a B & B 🙂 The only change I made was to add a little bit of bacon to the strata because you can never go wrong with adding bacon! I’m not sure I’ll make the bread again (but definitely a non-rye soda bread!) but I think I will make the spinach strata again and try it with a less intense bread.

Open-Face Egg Salad Sandwich

We eat eggs for breakfast almost every day so I wasn’t sure about making an egg salad sandwich, but it sounded good photo 1so I thought I’d give it a try! I made sure I made something that did revolve around eggs for breakfast and then made Super Natural Every Day’s Open-Face Egg Salad Sandwich for dinner. As it turns out Jeremy, wasn’t home for dinner that night so it was just me and the girls. I used Whole Foods’ Seeduction bread and it was so tasty! I really enjoyed this sandwich and it was the perfect easy meal for a warm spring day!

Multi-Grain Pancakes

photo (2)

Last week I made Heidi Swanson’s Multigrain Pancakes from Super Natural Every Day. I have 2 go-to pancake recipes that I make regularly. One you make a big batch of the dry mix and can use it for a month of pancakes, and that’s what I use most of the time. I have another recipe that requires beating the eggs until they are foamy that is excellent but generally more work than I’m willing to do on a weekday morning. Neither of those is particularly healthy. I love pancakes and I was interested in trying this recipe. I give it 4 stars! I thought they were great! It’s hard to compare them to a white flour buttermilk pancake because they are just not the same thing. I like a good grain-tasting pancake though and these were great with maple syrup.

I used the suggestion and saved my leftover batter and made waffles the next day. I actually think I preferred them as waffles! I didn’t buy oat flour, I just ground the oats up in my food processor. The rye flour was harder to find than I anticipated. I had hoped to find it in the bulk flour section at either Whole Foods or Central Market along with their 30 other kinds of flours, but no! I did find a small bag of it at Central Market. It wasn’t cheap but I didn’t need a lot for this recipe and plan to use it to make her Rye Soda Bread as well!

If you are up for trying a Multigrain Pancake, I think this is a great option!