Always ready for a challenge: 100 Days of Real Food

We are embarking on a new food journey.

For the next 100 days we will be joining a community of 100-some friends across the nation who are committed to making changes in the way they eat to embrace more real foods.

Blogger Lisa Leake of 100 Days of Real Food inspired this community challenge. Our friend Forest dreamed up the idea of uniting on a Facebook group and sharing our journey together. We've been sending out messages to friends for the last week to encourage them to be a part of the conversation and accountability.

Although our family pretty much eats according to the 100 Days "rules" already, we were excited to jump in, tweak some things (We are definitely not perfect!) and encourage others. This is also a great excuse to get back to my food blogging and cooking up some new recipes too.

We hosted a potluck at our house on Sunday for the 100 Days of Real Food friends. We had a yummy spread of summer-inspired food, including grilled corn with cilantro-butter, grilled garlic chicken, pita and hummus, tabbouleh salad.

 We served up a salad topped with sweet potatoes sauteed in coconut oil, honey walnuts and feta cheese. (It's one of our faves for parties.)

 

Our friend brought this "Sweet Potato Pie" topped with fresh pineapple wedges to go with our Flourless Chocolate Truffle Torte (recipe coming soon) to serve for dessert. The group shared different reasons why they were taking on the challenge and ways we could support each other. We perused cookbooks, web sites and swapped ideas for meal plans.

The group also inspired me to actually type out my meal plans this week. (I normally write out my plans in an old-fashioned calendar and do lots of erasing and scratching out through the week.) Hope this will be helpful to some of you as you plan as well. I know I love gleaning ideas from others and customizing them for our family.

Meal Plans - August 20-26, 2012

The good news: we all survived Day 1. The biggest challenge for me is to get the fruits & veggies & healthy snacks prepared before the kids and I need them. When it comes to dealing with a ravenous 6-year-old and a whiny 3-year-old and a mama who just worked out, I know I have to be able to "grab and go." This means doing some cooking the night before or prep work cutting up fruits and veggies in the morning.

My "yay moment" was when Meilani came home from her first day of first grade and asked for "the same lunch tomorrow" because she loved what we packed today! Big thanks to Heather Fenton for the tabbouleh, which I mixed with tuna then packed a container of carrots, broccoli and hummus and a separate bag of grapes and honey walnuts. Of course, mama forgot to pack a spoon and my girl was too shy to ask for one on her first day so she ate all this with her hands. Messy tuna salad. Sigh.

We are very interested to hear your tricks and tips for adding healthy foods to your kids lunches. Leave a comment.

New Year's Pantry Challenge: Make leftovers an Event, Day 5

Today's Menu:
Breakfast:
Waffles with Strawberry Jelly & Honey

Lunch:
Pizzadillas
Leftover Fried Rice
Leftover Mashed Potatoes

Snacks:
Pretzels
Cherries

Dinner:
Falafel sandwiches on Naan bread (which I found in the freezer yesterday)
Garlic-yogurt sauce
Hummus
Popcorn

Friday is Fun Day in the Gilmore house. That means I try to put on my creative mama hat and think up fun outings and ways to spend quality time with my girls. Today I also learned a very important lesson about leftovers: They taste so much better when you make them an event.

This morning the sun was hiding in our neck of the woods but there was plenty of fun inside. We set the table like a tea party - complete with Giada's new Magic Tea Party Set from Christmas - and had a par-tay! I toasted yesterday's leftover waffles, got out the honey and surveyed the condiments. Strawberry jam sounded very tea partyish so we got that out too. I poured some milk as our English-style "tea" and we had fun dipping our "tea cakes" and licking honey off our fingers. Mama even licked the honey jar - much to my girls squealing delight. (Take that, Pooh Bear!) This meal would even be fun for lunch or dinner, which may even add to the novelty of it all.

Tonight's meal was Falafel sandwiches, which is another one of my "Budget Bites" or cheap meals to make on the fly. They are little patties made out of chickpeas that are wonderful with hummus and a garlic-yogurt sauce. I think the traditional way to make them is to deep fry them, which creates a crispy outer shell. I prefer to saute in olive oil. My friend Leslie like to bake them and she says they turn out very good. Ericlee will always request these if I let him choose dinner. Get the kids involved and make it an event.

New Year's Pantry Challenge: Getting creative with condiments, Day 2

Today's Menu:

Breakfast -
Fruit and Veggie Smoothie
Peanut Butter Coconut Granola cereal and raw milk

Lunch -
Pita bread with Hummus Egg Salad
Sliced apples

Snacks -
Oranges & Trader Os

Dinner -
Wonton Soup
Chicken Fried Rice (with brown rice, eggs, green beans, carrots, onions
Chocolate Banana Coconut Power Cookies and Candy Cane Joe Joe's Ice Cream

Today I had to be creative and resourceful with the new items in my pantry and the leftovers in my fridge. That, I suppose, is what the New Year's Pantry Challenge is really all about: creativity. And I'm sure as the days go on I'm going to be required to be more and more creative. I do know from experience that this is how new recipes are born.

One area I had to be creative was in making our egg salad for lunch. We are all out of our favorite Trader Joe's mayonnaise. I've taken the pledge not to set foot in a grocery store until next Friday so I had to make do. I suppose I could have made mayonnaise (any good recipes out there?) but I didn't have time today. I was watching two other boys besides my two girls and feeding my raging-metabolism hubby. I had to think fast. I decided to substitute hummus (which I made from scratch the other night) for mayo and *voila* a new lunch creation was born. The hummus was a bit thicker than traditional mayonnaise but it did the trick. My hubby was the most excited about this one.

What's hummus?

It's a spread often used in Mediterranean food made out of garbanzo beans (also known as chickpeas). Hummus uses garlic and tahini (sesame butter) and tastes great on pita bread or chips. I love hummus because it's cheap to make - you can buy a few cups of dried garbanzo beans in bulk for less than a dollar. I also love hummus because it's full of protein and it helps serve my need to dip. Are you a dipper? I'm a dipper. Love to dip chips, sandwiches, pretzels, you name it. And I've passed on the need to dip to my kids. Now I know it's a condiment and a dip all rolled into one. Give it a whirl!

Tonight we had our friends, the Fords, over for dinner. I promised Matt I would make wonton soup - his all-time fave. Unfortunately or fortunately we got a call to show our house (which is for sale) just hours before dinner. That meant I had to clean the place instead of prepping dinner. The Fords still wanted to come and happily decided to help us make dinner. I was reminded that the process of cooking with friends is even more fun that setting out a perfectly-plated meal.

Matt and Bev and their kiddos, Bethany and Josiah, showed up with some veggies to add to our meal. We made a fried rice dish to go with the soup using their fresh carrots and green beans mixed with chopped cabbage, egg and onions I had in the fridge. Bev helped me roll wontons. I didn't have all the usual ingredients to stuff wontons but we improvised. I used collard greens, cabbage and onions with ground beef I had leftover from last night's Manicotti. Surprisingly, we had extra wonton filling left in the end. That is sure to be a creative challenge for one of tomorrow's meals...

For dessert, we each savored a small scoop of Candy Cane Joe Joe's Ice cream and homemade Chocolate Banana Power cookies. This was a little hit of sweet at the end of the meal with a healthy twist. And the picky kiddos had no clue I was sneaking flaxseed, coconut and fruit into their dessert.


Hummus

-2 cups dried garbanzo beans, soaked in water overnight and boiled for approximately 30 minutes until soft
-2 garlic cloves
-2 tablespoons tahini (sesame seed butter often found near the peanut butter)
-1/4 cup lemon juice
-1/2 teaspoon paprika
-1 teaspoon sea salt
-1/2 teaspoon cumin
-1/4 teaspoon black pepper
-7 tablespoons extra-virgin olive oil

1. Throw all the ingredients into your blender or food processor except olive oil. Blend. Add water if necessary.
2. Stir in olive oil.
3. Taste and season according to your desire.

Hummus Egg Salad

-6 hardboiled eggs, chopped
-1 cup hummus
-1 teaspoon oregano
-1 teaspoon sea salt

1. Mix ingredients.
2. Spread on bread for a sandwich.

Budget Bites: Love 'em Lentil Burgers

It's crunch time. We're in the process of selling our house and preparing for a year of serving in Haiti. My hubby is only working part-time for these few months. That means our budget is tight, tight, tight these days. I'm tempted to whine about it but I'll try the high road and make it into a food challenge. I'm starting a new occasional series on this blog called "Budget Bites," which features healthy, scrumptious foods that is cheap to make. I did something similar last fall when I took on the Great Pantry Challenge. I discovered lots of fun recipes just by scavenging through my own pantry. Only this time it will be individual recipes and the inspiration to possibly try out some new ingredients - not just your familiar staples.

A few months ago my hubby's cousins from Spain came to visit. I have a foodie friend in Maribel and she introduced me to some of her family's favorite eats including homemade Spanish Paella and Tapas (Spanish appetizers). On the simpler side, we also served up a lunch of lentil burgers together. I was shocked to watch her three kids and my two girls gobble these babies down.

What struck me later was how cheap these are to make and you still can have the "burger experience." Sign me up. If a "veggie burger" or anything "lentil" sounds blah to you, don't be a hater until you've tried these out. My carnivore soul was surprised. (Our family tries to eat vegetarian two to three times a week to save moolah and for health reasons but my Italian-Filipino upbringing still has me savoring my meat.) If you really want it to taste like a burger, skip the yogurt sauce and add your favorite condiments like ketchup, mustard, mayo or salsa.

We welcome all positive (and even negative!) feedback from our eaters!

Lentil Burgers

Ingredients:
-2 cups dried lentils
-1 onion, chopped
-1 green pepper, chopped (You could substitute zucchini.)
-3 garlic cloves, minced
-2 red cherry peppers, finely diced (My mom had these in her garden and my hubby likes the extra kick that's not too overpowering for my kids. You could try out a jalapeno for more heat or red bell pepper for a sweeter taste.)
-2 teaspoons sea salt
-1/2 teaspoon paprika
-1/2 teaspoon black pepper
-3 cups panko breadcrumbs (Japanese-style breadcrumb sold in most stores that add an extra crunch when you're breading something or other whole wheat breadcrumbs will work)
-1/2 cup olive oil

-1 cucumber, thinly sliced
-1 tomato, sliced
-8 whole wheat pita bread pockets or whole wheat buns
-1 cup plain yogurt mixed with a few drops of lemon juice
-mint or basil leaves for garnish

Directions:

1. Put lentils into a large mixing bowl. Cover with water & let soak for an hour or overnight. (They will grow in the bowl so make sure yours is big enough.)
2. Chop onion, green pepper, garlic and hot pepper.
3. When lentils are soft, mix with immersion hand blender or food processor. You want the mixture to be a very coarse paste, not runny like hummus.
4. Heat skillet and add 1/4-inch of olive oil.
5. Stir chopped vegetables and spices into the lentils.
6. Pour half of the breadcrumbs into a shallow bowl or dish. Spread out along the bottom of the bowl.
7. Form a "hamburger pattie" in your hands with the lentil mixture. Immediately press into the breadcrumbs. Use a spatula to flip in breadcrumbs and help you transfer the pattie into the sizzling olive oil. Saute until golden brown on both sides. Repeat with remaining lentil mixture.
8. Serve on a whole wheat pita bread or bun with slices of tomatoes and cucumber. Garnish with whole leaves of mint or basil and yogurt sauce.

Makes 12 burgers; Serves 6-8

Luscious Lunches Cooking Club: Great lunch ideas served up for dinner

This month's Cooking Club was a smorgasbord of lunch recipes. In case you're just tuning in for the first time, we have a monthly Cooking Club at our house with 10 families. (No, they don't usually all come at the same time. However, we are starting to be outnumbered by the kids!) Each family brings pre-assigned ingredients. All the mamas cook while the daddies watch the kiddos. Everybody eats and then the daddies clean up while the mamas sit on the couch and chat. Good times.

Each month we choose a theme and this time around it was Luscious Lunches - inspired by a cookbook my mom gave me for Christmas. It's always fun to mix it up a little and serve something different for lunch. Who wants the same old boring sandwich day after day - especially when you are packing your hubby's lunch or your serving it up for multiple kiddos.

At Cooking Club, we always try out a new "adventurous recipe," which was this Asparagus Soup from Alfred Portale's 12 Seasons Cookbook. Our healthy option was the colorful Vegetarian Lavash Sandwiches created by our friend Cori. Everyone gobbled them up. We even made some peanut butter and jelly ones for the less adventurous types. We also look for recipes that use famer's market finds. Since spring has sprung in California that means strawberries and rhubarb are popping up in stores and on corners. We employed those babies in our fab dessert.

The Menu:

Dorina's Maple Pecan Chicken Wonton Cups
Cori's Lavash Sandwiches
Asparagus Soup
Sweet Potato Fries with Spicy Avocado Dip
Strawberry Rhubarb Cobbler
Chocolate-Banana-Oatmeal Power Cookies

Here are the recipes that aren't linked elsewhere:

Cori's Lavash Sandwiches

Ingredients:
-hummus
-mayonnaise
-red pepper
-sprouts
-cucumber
-basil leaves
-tomato
-kalamata olives
-salt
-lemon pepper
-paprika
-1 package of lavash bread (find it near the tortillas at Trader Joe's or other local grocery stores)

1. Thinly slice all the vegetables.
2. Spread the lavash with a thin layer of 1/3 mayonnaise and 2/3 hummus.
3. Arrange the veggies on top.
4. Sprinkle with salt, lemon pepper, paprika.
5. Roll up and cut into halves or thirds. Serve.


Sweet Potato Fries with Spicy Avocado Dip

Ingredients:
-15 sweet potatoes, peeled
-1 tablespoon whole wheat pastry flour
-2 tablespoons of olive oil
-2 cups mayonnaise
-2 avocadoes
-1 jalapeno, finely chopped (approx. 1 tablespoon)
-1 tablespoon lemon juice
-1 teaspoon paprika
-1 teaspoon salt

Directions:
1. Wash, peel and cut potatoes in large wedges. Toss with whole wheat pastry flour.
2. Heat oven to 375 degrees.
3. Spray two cookie sheets with olive oil. Place wedges onto the cookie sheets.
4. Bake in oven for approximately 45 minutes until cooked through. If they seem mushy, turn on broil and "crisp" for 5 minutes watching closely so they don't burn.
5. While the potato fries are cooking, assemble the sauce. Mash avocadoes in a bowl.
6. Mix in mayonnaise, lemon juice, jalapeno, paprika and salt. Blend well and put in small bowls to serve with fries.

Fourth of July Party Fare

Fourth of July is another fun holiday for traditional fare. This year we are celebrating Independence Day with our friends, the Schultzes, and our parents. Everyone is contributing to our meal and we're eating poolside. A tradition in my family is making this Berry American Flag Cake. It's a fun project for kids of all ages! This year we're adding some homemade Chocolate Gelato for dessert made with Mom and Dad Lazo's new ice cream maker. If it's going to be a sizzlin' 105 degrees, we've got to incorporate something cool. Bon Appetito!

Here's Today's Menu:

Blackberry Lemonade

Blue Corn Tortilla Chips with Roasted Red Pepper Hummus

Tossed Green Salad with Farmer's Market Veggies

Mom's Famous Armenian Pilaf

Grilled Corn with Cilantro Butter

Grilled Salmon/Chicken with Tropical Salsa

Berry American Flag Cake

Chocolate Gelato

The Recipes:

ROASTED RED PEPPER HUMMUS DIP

7 oz. dried garbanzo beans or 1 15 oz. can
2 large garlic cloves
7 tablespoons olive oil
3 tablespoons tahini (ground sesame seeds found in paste form in most grocery stores near the peanut butter or in the Middle Eastern food section)
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
6 oz. of Fire Roasted Red Peppers (available at Trader Joe's in a jar)
paprika, cilantro, and/or salsa for garnish


Directions:
1. If using dried garbanzo beans, boil for 45 minutes to soften. Then combine all the ingredients in a blender or food processor except items for garnish. Whirl until smooth.
2. Add roasted red peppers to blender.
3. Serve with vegetables cut into sticks like carrots, celery or cucumber or even pita chips or blue tortilla chips. Top with a few whole marinated red peppers for garnish.


GRILLED SALMON WITH TROPICAL SALSA

1. Coat 1 large salmon filet big enough for your family (We get it from Costco or Trader Joe's - You can substitute in the kind of fish of your choice. Mahi mahi is another one of our faves.) with olive oil.

2. Sprinkle with herbs, such as basil, oregano, coriander, garlic, lemon pepper and/or chili pepper.

3. Add sea salt and pepper.

4. Let salmon sit in a dish or on a platter and prepare the salsa in a small bowl.

5. Chop 1 red onion, 1 red pepper, 1 orange, 1 cup pineapple, 1/2 cup finely chopped cilantro and 1 mango. Make sure everything is in bite-sized pieces or smaller and stir together. Add 1 tablespoon olive oil. (You can make this salsa ahead of time and reserve in ziplock bag)

6. Grill the salmon approximately 10-15 minutes, depending on your grill and the size of your filet. Watch for when the white fat juices start to ooze out the top and the salmon meat is flaky at the touch of a fork. Then it's done. You only need to grill on one side.

7. Top with tropical salsa and serve with rice or potatoes for a colorful, fabulous summer dinner.

February Menus

This week our menus include some "quickie meals" like Tortilla Soup (out of the freezer) and Crockpot Chicken Burritos as well as Greek Chicken Salad for busy nights after Track practice. We also have some entertaining to do for my father-in-law's birthday on Friday night. We decided to save some moolah this year and go out for a Valentine brunch and then eat a peaceful dinner at home with the family on Valentine's Eve.

sun
Haitian Missions Luncheon
Jasmine Rice with bean sauce
Legume (Beef & Vegetables)
Seasoned Chicken
Coconut Lemon Cake

mon
Tortilla Soup
Green salad

tues
Crockpot Chicken Burritos
Green peppers, onions, salsa & cheese
Guacamole & Blue Tortilla Chips

wed
Roasted Salmon
Phyllo Spinach Pie

thurs
Greek Chicken salad
Hummus & Whole Wheat Pita Bread

fri - Larry's Birthday Dinner
Baby Greens Salad with Pears & Goat Cheese
Butternut Squash Gnocchi with Basil-Cream Sauce
Buttermilk Cheese Bread

sat - Valentine's Day
Veal Scallopine
Mushroom Risotto
Marsala Carrots
Chocolate Lava Cakes

I love February! It's the chance to try out new comfort foods with a healthy twist. It's also a great month to entertain. Between the Super Bowl and Valentine's Day, you can get out your best appetizer and dessert recipes and have a party! This week, we're making use of some fresh local produce (like purple cauliflower my daughter picked out at the market!) and fresh baby greens. We've even seen some fat, red strawberries coming over from the Coast so we're all over the chocolate-covered strawberries for a Lover's Day preview.

sun
Superbowl Party
Chicken Salad Wonton cups
Squash & Corn Chowder
Buttermilk Cheese Bread
Chocolate-covered strawberries

mon
Green salad with grape tomatoes and goat cheese
Crockpot Tri-tip sandwiches
Roasted purple cauliflower

tues
Caesar Salad
Honey-whole wheat Pizza
with Black olives, yellow peppers and turkey pepperoni
Banana-Oatmeal-Chocolate Power Cookies

wed
Chicken Scaloppine
Risotto with mushrooms
Marsala carrots

thurs
Baby Greens salad
Pesto Mini Ravioli
with Chicken Sausage and peppers

fri
Mission Dinner

sat
Luscious leftovers

Cooking Club: Whole Grains & Beans Bonanza

This month's Cooking Club ladies had fun trying out some new experimental "super natural" foods. In other words, we looked for yummy-looking recipes that included whole grains and beans of all varieties. Paula through a tri-tip in her crock pot and the main entree was taken care of while the rest of us worked on the sides and salad.



COOKING CLUB MENU:


-White Bean-Sun dried Tomato Crostini
-Edamame Hummus and Pita Chips
-Wheat Berry Salad
-Crusty and Creamy White Beans with Greens
-Crock pot Tri-tip
-Chocolate Dairyless Mousse

Here are some of our faves from the Cooking Club experiment...


White Bean-Sun dried Tomato Crostini
Adapted from Holiday Theme Parties cookbook




Ingredients:

1 15-oz. can cannellini beans, rinsed and drained

1 tablespoon white wine vinegar

1 tablespoon olive oil

1 teaspoon minced garlic

3 tablespoons finely chopped sun dried tomatoes packed in oil, drained

1/2 teaspoon fine sea salt

1/4 teaspoon oregano

18-20 slices whole wheat French baguette

Chopped fresh parsley



1. Combine beans, vinegar, oil and garlic in blender or food processor. Process until smooth and transfer to a small bowl.

2. Stir in tomatoes, salt, oregano, and pepper.

3. Cover bean spread and chill at least 1 hour to let flavors blend.

4. Toast French bread under broiler.

5. Spread bean spread on each slice of toast.

6. Garnish with chopped fresh parsley.



Makes 18-20 appetizers.





Wheat Berry Salad
from Super Natural Cooking by Heidi Swanson

Ingredients:
2 cups soft wheat berries, rinsed
6 cups water
2 teaspoons fine-grain sea salt, plus more as needed

Dressing:
Grated zest and juice of 1 orange
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced shallot
1/2 cup extra-virgin olive oil

3 generous handfuls spinach, stemmed and well rinsed
1 cup toasted pine nuts
1/2 cup crumbled feta cheese

Salt & freshly-ground pepper

1. Combine the wheat berries, water, and 2 teaspoons salt in large saucepan over medium high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy, about an hour or so. (The berries should stay at al dente, and the only way to be sure they're done is to taste a few.) Drain and season to taste with more salt.

2. Meanwhile, toast the pine nuts by placing them in a single layer over medium heat. Toss them around every few minutes until fragrant and toasty. Don't walk away or you will burn the batch.

3. Dressing: Combine the orange zest, juice, lemon juice, and shallot. Whisk the olive oil and season with a few pinches of salt and a few grinds of pepper.

4. Toss the hot wheat berries with the spinach and pine nuts, citrus dressing, then top with the feta. Taste for seasoning and sprinkle with a bit more salt if needed.

Serves 6.


Dairyless Chocolate Mousse
Adapted from Super Natural Cooking by Heidi Swanson


Ingredients:
1/2 cup chocolate soy milk
1 1/2 cups semisweet chocolate chips
12 oz. silken soft tofu
1/4 teaspoon pure almond extract, optional
Fine-grain sea salt

1. Pour the milk into a small saucepan and slowly bring to a simmer.
2. Remove from the heat and set aside to cool.
3. Slowly melt the chocolate, stirring occasionally, in a double boiler (or in a glass bowl over a small pot of boiling water).
4. Add the warm soy milk and silken tofu to the chocolate.
5. Puree with a hand blender or transfer to a food processor and process until silky smooth.
6. Stir in almond extract (if desired) and a generous pinch of sea salt.
7. Taste and adjust the flavoring as desired.
8. Chill in a large serving bowl or individual bowls for at least 1 1/2 hours.

Makes 6 servings.

Pregnancy: Trying for Healthy in the First Trimester

By Dorina Gilmore

We have a new healthy challenge in our family. This summer I found out I am pregnant with our second child. We are thrilled. Of course, the beginning of pregnancy never thrills me. For all you mamas out there who have experienced pregnancy before, you know that the first trimester can be a bear. I'm one of the blessed types that feels nauseated all day long for my first trimester - not just for that proverbial morning sickness. Let's just say it was a struggle to keep any food down.

That said, eating is key throughout pregnancy. I don't believe the people who say, "Eat what you want!" During my first pregnancy, I took those secret trips to Taco Bell and ate lots of ice cream. I thought it didn't matter. Now that I'm pregnant for a second time I want to work hard to eat good stuff. I truly believe that walnuts (good omega-3s) are going to make my baby smarter. I've done the research and I know that organic strawberries and blueberries (Vitamin C) are going to build good antibodies. I know oatmeal can help with milk supply for nursing mamas. In short, it does matter what you eat. I'm convinced.

Am I perfect? No way. In those first three months, pounding kale and spinach was not really high up on my list even though I knew the health benefits. My husband suggested salad and I felt like barfing. True confession time: I have to admit I did order a Little Caesar's pepperoni pizza and ate off it for 3 days. Everything else sounded and looked disgusting. Thank God, I made it through that phase.

After a few weeks of feeling sorry for myself, my husband and I went shopping and started the quest for healthy pregnancy mini-meals. News flash: Pregnancy is time to snack. I can never stomach a full-on meal without feeling the affects of heartburn, indigestion or worse. We decided it was time to find the stuff in the supermarket that looked really good to me and was really healthy for me and our baby.

Here are some ideas...

Mini-meals:
-Sliced peaches & cottage cheese
-Organic pretzels
-Organic Z-bars or Odwalla bars (always keep a stash in my purse)
-Smoothies
-Hummus on pita bread
-Applesauce
-Apple slices with peanut butter
-Nuts & raisins/other dried fruit (always keep a stash in the car)
-Mini bagel with cheese or almond butter
-Oatmeal Cookies packed with raisins and dark chocolate and other good stuff
-Kashi cheese crackers
-Organic yogurt
-Dark chocolate-covered frozen bananas
-Egg & cheese burritos

I'd love to hear from you. Any suggestions for great pregnancy snacks or what I call mini-meals? Let's encourage each other on this journey. Daddies, you can help too! I'm on to the second trimester now and I'm reveling in the idea of eating again!

Recipe of the Week: Falafel sandwiches with Yogurt sauce & Cucumber-Tomato Salad

We've been experimenting with some protein-packed vegetarian meals. These Middle Eastern pita sandwiches are hearty for the family and light on the budget. Chickpeas or garbanzo beans are a great source of energy and they're very inexpensive to buy. You might try out the bulk section at your local grocery store or find them with canned beans. This fresh salad uses summer produce straight from the garden or farmer's market.

Ingredients:
Falafels:
2 15-oz. cans chickpeas, drained and rinsed (can use dried, soak overnight)
1 egg
1 tablespoon lime juice
1 tablespoon lemon juice
1 teaspoon parsley, chopped
1 teaspoon cilantro, chopped
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
2 cups panko bread crumbs
olive oil

Yogurt Sauce:
2 cups plain yogurt
salt, pepper, paprika to taste

Cucumber-Tomato Salad:
1 small cucumber, cubed
1 small tomato, cubed
1/2 small onion, chopped
1 teaspoon olive oil
1 teaspoon parsley

1 package whole wheat pita bread

Directions:
1. In a food processor or blender, combine chickpeas/garbanzos, egg, lime and lemon juice and spices. Pulse until blended but do not overmix or the mixture will turn runny like hummus.
2. Spread out panko breadcrumbs in shallow dish.
3. Form bean mixture into small footballs or patties. Press onto breadcrumbs until coated on both sides. Refrigerate if soft for about one hour.
4. Heat olive oil in a skillet. Brown patties on both sides.
5. Meanwhile, mix yogurt sauce. Sprinkle lightly with salt, pepper and paprika to taste.
6. Combine cucumbers, tomatoes and onions in a bowl. Mix in parsley and olive oil.
7. Slice open pita breads. Add browned falafel to each pita bread and serve.
8. Allow guests to add yogurt sauce and cucumber mixture to pitas or serve on side.

Side Dish suggestion: Couscous

May Menu Planner

We have a busy week ahead of us as my husband finishes his final week of school and we prepare for a big birthday party and then a camping vacation next week. This week's menus include meals for company on Sunday and Wednesday, two make-ahead quickie meals on Monday and Thursday and dinner out on Friday before graduation. (We'll include a review of this new Fresno restaurant in an upcoming post.) Buon Appetito!

SUNDAY:
Pilaf
Salad
Falafel sandwiches with tomatoes and yogurt sauce
Carrot & Cucumber sticks
Juice Popsicles

MONDAY:
Baby greens salad with goat cheese
Quiche (Turkey bacon, zucchini and green onions)

TUESDAY:
Traditional Lasagna
Salad

WEDNESDAY:
Zucchini cakes
Spinach salad with strawberries and goat cheese
Pita Bread with Hummus
Grilled chicken
Strawberry-rhubarb tart

THURSDAY:
Chicken Sausage Jambalaya
Brown Rice

FRIDAY:
Vegetarian Stars Restaurant

SATURDAY:
Meilani's Noah's Ark Birthday Party
Animal Crackers
Couscous-stuffed mushrooms
Turtle dip with veggie sticks
Animal Fruit skewers
Panini sandwiches
Frozen Banana Monkey Pops



We decided to spoil our mothers at home this year. We've had far too much eating out in the last few months for anniversaries, birthdays and other special events. We picked some recipes out of our favorite food mags and some of the old family secrets. Try these suggestions for a dinner party or special birthday. Save yourself time during the week and make an extra pan of eggplant parmesan on Sunday for another evening's leftovers.

SUNDAY/MOTHER'S DAY:
Asparagus-Ricotta tart
Eggplant Parmesan
Tomato meat sauce with meatballs
Sourdough wheat bread
Chocolate Honey Tart

MONDAY:
Luscious Leftovers

TUESDAY:
Mahi Mahi Fajitas
Guacamole
Black Beans

WEDNESDAY:
Zucchini "no-crab" cakes
Walnut Pesto Pasta
with tomatoes, olives and artichokes

THURSDAY:
Filipino Chicken Adobo
Brown Rice
Pancit Noodles

FRIDAY:
Hamburgers
Fruit Salad
Chocolate Zucchini Cake

SATURDAY/COOKING CLUB: COOKING FOR KIDS:
White bean dip with veggie sticks
Bagel Smiley Personal Pizzas
Cookie Cutter Fruit Shapes
Lemon Bug Cupcakes
Juicy Fruit Popsicles


The flavors of summer are starting to appear at the farmer's market and on our plates. We've moved much of our cooking to the grill and our dinners to the patio to enjoy the cooler Fresno nights. My cooking tip this week is to make some meals like enchiladas and stuffed manicotti that I can make in quantity and freeze or share with friends who have recently had babies and need a little extra help in the dinner department.

SUNDAY:
Thai Peanut Chicken skewers
Basmati Rice Blend
Asian salad

MONDAY:
Mahi Mahi Enchiladas
Spanish rice

WEDNESDAY:
Pizza (packed to go to the track meet)
-black olives, turkey pepperoni, green onions, green peppers

THURSDAY:
Thai Steak salad
Whole Grain Bread

FRIDAY:
Crockpot Beef Brisket
Gouda Mac & Cheese with Sweet Peas

SATURDAY:
Luscious Leftovers

Any questions? Need a recipe? Feel free to leave a comment or question.

January-February Menu Planner

Each week we will offer new ideas for planning a healthful dinner menu for your family. You can always return here for an archive of menus to browse through at your leisure. The newest line-up will be on the sidebar at the right and the notes from the last week will be here on a post. We will include one-dish meals, Farmer's market features and ethnic foods for the adventurers. We will also include links to recipes we find and notes on where to buy ingredients. Feel free to steal our ideas & e-mail us with questions about recipes or feedback at dorinakailani@yahoo.com.

WEEK OF FEBRUARY 24-March 1

sun
Spinach Spanokopitas
Baby Greens salad with pomegranate seeds & goat cheese
Garlic Italian Bread
Chicken Marsala with cheesy whole wheat shells

mon
Squash-topped cottage pies

tues
Spinach salad with strawberries & red onions
Chicken tortellini alfredo with red peppers & butternut squash
Mocha Chocolate Cake

wed
Lamb-lentil stew
Quinoa

thurs
Flat bread pizzas
Broccoli salad

fri
Maple Glazed Walnuts
Caesar Salad
Butternut squash lasagna
Turkey-beef meatballs
Rasberry-chocolate bread pudding

sat
Luscious Leftovers*

WEEK OF FEBRUARY 17-23

sun
minestrone soup (I love Giada's recipe minus the pancetta. You could substitute some turkey bacon for that meaty flavor if you're trying to avoid pork.)
Honey cornbread
Dark chocolate Lava cakes

mon
Feta lamb pita pocket sandwiches
Hummus dip
Cucumber-tomato salad

tues
Indian Tandoori-grilled chicken
Garlic Naan (purchased from Trader Joe's or a local Indian market)
Spinach-chickpea curry
Basmati Rice with Dried apricots and craisins(a long grain rice available at most grocery stores)
Yogurt Raitha (Meilani calls this "dip" or "deep" in her speak. It's a great yogurt sauce for cooling the spicy Indian flavors. Chop up some cucumbers or tomatoes and add it to plain yogurt for a quick version.)

wed
Crockpot lentil-turkey chili (I added some ground turkey to this lentil soup recipe and did it up in the crockpot.)
Whole wheat sourdough bread (They sell this in Fresno at Le Boulangerie in Fig Garden. Stop by between 5 to 6 p.m. and all the day's bread is half off. It's a steal!)

thurs
Tortellini with sun-dried tomato sauce
Roasted butternut squash
Baby greens salad with blood oranges & goat cheese

fri
Spinach & Artichoke Chicken pizza

sat
COOKING CLUB - Food 4 Red Hot Lovers
Chile Relleno appetizers
Kung Pao Chicken
Brown Jasmine Rice
Sauteed Bok Choy
Chili Brownies


WEEK OF FEBRUARY 10-16

sun
Crockpot beef stew
with potatoes, carrots & onions
Whole Wheat rolls

mon
Dorina's Tortilla Soup
served with blue corn tortilla chips, salsa, cilantro and sour cream
Mixed organic green salad with black beans, olives and cotija cheese

tues
Stuffed eggplant with quinoa, kidney beans, peppers & mozarella cheese

wed
African babootie
Brown Rice


thurs -Happy Valentines Day!
Filet mignon with gorgonzola cheese sauce
Italian mushroom risotto
Roasted orange cauliflower
Coconut chocolate chip cupcakes

fri
Cori's Kicked-up Chicken salad sandwiches
Chocolate Pizza

sat
Dorina's Mahi Mahi Green Enchiladas
Costa rican gallo pinto (beans & rice)

WEEK OF FEBRUARY 3-9

sun
Dorina's Rainbow Vegetarian Lasagna
with butternut squash and purple kale
Garlic Bread

mon
Maple-glazed Salmon
Zucchini "no crab" Cakes
Roasted potatoes with parmesan cheese

tues
Chicken Sausage Jambalaya
Brown Rice

wed
Thai chicken & Coconut Soup
Leftover Brown Rice

thurs
Turkey & Bacon Chowder
Whole Wheat Rolls

fri
Caesar Salad
Spinach-stuffed Manicotti Shells
Topped with Marinara Sauce
Herbed Foccocia Bread

sat
Roasted Acorn Squash and Gorgonzola Pizza
Baby Greens salad with sliced pears and walnuts
Whole Wheat Carrot Cake with Cream Cheese Frosting

WEEK OF JANUARY 27 - FEBRUARY 2

sun
Dorina's Italian Chicken Sausage & Kale Soup (I've been reading lots of great stuff about kale and it's health benefits so I decided to make a soup that used this unique in-season veggie.)
Split pea dip & Trader Joe's Everything crackers (We have this dip and crackers on hand every day of the week. It's a great snack for kids while they are waiting for dinner or after an trip to the park when they're ravenous.)

mon
Tilapia with Purple Potato Crust and Chive Oil (I saw Giada making this one on her Food Network show and I wanted to lick the screen. So yummy, especially coupled with this adult mac & cheese.)
Gouda & Spinach Mac & Cheese

tues
Grilled Teriyaki Chicken (Whip up an easy marinade with one part honey to one part low-sodium soy sauce.)
Brown Jasmine Rice
Sauteed Bok Choy

wed
Spinach salad with dried cranberries, walnuts and goat cheese
Cumin, Honey and Mint-marinated Lamb Chops
Whole Wheat Couscous (available at Trader Joe's and other local groceries)

thurs
Whole wheat penne pasta with pesto sauce (I grow basil in my yard and freeze it for a quick pesto sauce during the cold days of winter. Fresh basil is also available at our local farmer's market or at Trader Joe's this time of year.)
Sauteed peppers & zucchini
Garlic Cheese Bread

fri
Asian Chicken salad

sat
Grilled Turkey Burgers (Why not try ground turkey for your next burger extravaganza. The taste is a little lighter and turkey is much healthier than most beef.)
Grilled Zucchini Spears with Goddess Dressing (I pretty much invent stuff to put my Goddess Dressing on. It's a mix of ranch with hummus taste because of the tahini. Just love it!)
Blue Corn Tortilla chips and Double Roasted salsa (Find these healthy munchies at Trader Joe's or Whole Foods.)


WEEK OF JANUARY 20 - 26
sun
Dorina's chili pizazz (See recipes in previous post)
Cornbread

mon
Roasted salmon with grapefruit shallot sauce (Looking for ways to use those grapefruits in your your yard or from your neighbors? This winner recipe is from Food Network's Ellie Krieger. It's a wonderful melding of light flavors with a spicy kick, depending on how much red pepper you add.)
Brussel sprouts with pistachios (I have never eaten brussel sprouts before and I'm definitely converted after trying this recipe in the Green Issue of Bon Appetit magazine. I'm wondering why this vegetable has such a stigma. They're great!)

tues
Garlic chicken quinoa stir fry (I found this recipe on the back of the quinoa box from Trader Joe's. This grain originally from the Incas in Peru is packed with flavor and protein.)
with peppers

wed
Grilled mahi mahi
Sweet potatoes with cranberries & walnuts
Sauteed Broccolini (A fabulous find at the Vineyard Farmer's Market in Fresno)
Harvest Blend pilaf (Find it at Trader Joe's)

thurs
Baby greens salad with cucumbers, red onion and mandarin oranges
Butternut squash lasagna (This recipe is to die for - although I did ditch the cookies??)
Whole wheat herb bread

fri
Make-your-own beef burritos
Brown Mexican rice
Whole grain tortilla chips & Guacamole

sat
Chicken Tikka masala (I am a sucker for tikka masala; I always order it when we go out to Indian food. Found this in one of my Ethnic Cookbooks and just had to try it.)
Naan (We get ours from Trader Joe's or a local Indian grocery store.)
Spinach & garbanzo curry (I looked this recipe up on Epicurious while the chicken was cooking and made it right away. It's a snap!)

Smart Snacks for the Whole Family

For the last couple of weeks, we've been on a treasure hunt for healthy snacks. Our goal was to find some good eats - homemade and ready-made - that kids can enjoy for lunches or anytime. We discovered some good treats for the whole family.

Of course, finding "healthy" snacks means we had to read lots of labels and peruse lots of recipes. In our culture, a snack is so often equated with junk like cookies, chips, candy and pop (Ok, soda) - full of empty calories, chemical-laden white sugars and flours. But life with a toddler has taught us that snacks need to be nutritious and delicious because really they are mini-meals. Meilani partakes in many mini-meals a day.

We wanted to share our Top 10 list and we encourage you to share these recipes or add to our list some of the smart snacks you've discovered on your own. Why should moms have to do all the research individually? Why not share the wealth of our treasure hunt with others? Pass it on.

HOMEMADE HEALTHY SNACKS:

*Dorina's Peanut Butter Coconut Granola (Bars or Crumbled) - Find the recipe at the right. This granola is a big hit at the Gilmores. Daddy eats it for breakfast with milk as cereal. Mama & Meilani eat it as a snack. We even use it thrown on top of fruit and baked in the oven like a "crisp" dessert.
*Apple slices with Almond Butter - They sell fresh-pressed Almond Butter at our local Winco grocery store and lots of other stores are carrying almond butter on their shelves. Just slice up the apple of your choice and give your kids a small bowl of almond butter for dipping.
*Pear slices with Organic Peanut Butter - Choose firm pears like bosc or other varieties, slice them up and spread them with peanut butter. Look for peanut butters that use real peanuts and no added sugar. (Jiffy doesn't count! - more sugar than peanuts.)
*Organic Whole Milk Yogurt sprinkled with Cinnamon - We like Yo Baby! brand because they come in individual containers but you can save money buying a tub of organic yogurt and dishing it our yourself. Instead of adding sugar, try honey and a sprinkle of cinnamon. Add your own fresh fruit or let kids dip fresh fruit cut into sticks in the yogurt.
*Banana-Oatmeal Power Cookies - These are a new favorite snack recipe from the Complete Outdoor Living William Sonoma cookbook. Let us know if you want the recipe. The Cross Country team already digs these power-packed treats.
*Maple Glazed Walnuts - We snagged this one from Food Network's Ellie Krieger who hosts the show, Healthy Appetite on Saturdays. She's a great resource for yummy tasting, healthy eats. And this recipe is a snap to make.
*Carrot Sticks or Celery Sticks with Hummus dip - We make our own homemade hummus (recipe at right), which is a mix of garbanzo beans, garlic, tahini, lemon juice and salt. It's simple and cheap to make from scratch. Meilani is a "dipper" and here's another chance to get those healthy beans in her system along with fresh vegetables. Ericlee eats hummus instead of mayo on a sandwich. Dorina prefers hummus with pita bread and a spoonful of salsa.
*Whole Fruit Smoothies with Flaxseed - We have one of those VitaMix blenders (like the ones they use at Jamba Juice) and you can pretty much throw any whole fruit into it with a little soy milk or juice and a tablespoon of flaxseed and you have instant breakfast. Meilani is a big fan. I buy a package of colored straws and she drinks smoothies for breakfast and treats.
*Banana Oat Muffins - This is a new recipe from a book called HEALTHY KIDS by Marilu Henner. She gives lots of ideas on healthy food for kids minus the excessive sugar and white flours. The book is a great resource on healthy living and includes recipes at the back.
*Trail Mix - You can buy trail mix in individual packages now at places like Costco. We like to make our own with nuts, dried fruit and dark chocolate chips available in bulk at places like Winco. Let your kids create their own mix and get excited about sharing it.
*Whole Wheat Quesadillas with Organic Sour Cream - Trader Joe's is our favorite local grocery store and they sell fabulous whole wheat quesadillas. They are thick and chewy - great for quesadillas with a dab of TJ's sour cream (with no hormones).



READY-MADE HEALTHY SNACKS:

*Organic Fruitabu - These are available in bulk at Costco or in small packages at your regular grocery store. Fruitabu are 100% fruit with no added sugar. Move over Fruit Roll-ups.
*Kashi crackers (5-grain or cheese) - Kashi is a great brand for snack crackers and many local grocery stores carry Kashi now.
*Trader Joe's Fig bars - As mentioned before, Trader Joe's is a favorite for us and they make yummy cereal bars with Figs. Meilani digs them and they can double as a quick breakfast or lunch accompaniment. Great for picnics.
*Whole Wheat Organic Os - Skip the Cheerios or sugar-coated cereals and seek out a 100% whole wheat Os. These can be found at Vons, Safeway, Trader Joe's, Whole Foods - pretty much any grocery if you look carefully.
*Organic Blue Corn Tortilla Chips - We love these with salsa and the blue corn adds a visual twist. We crumble these chips into tortilla soup and other soups as well for garnish.
*Organic Tortilla Chips with Flaxseed - These are also available in bulk at Winco or places like Trader Joe's. Help your kids get their share of flaxseed - that amazing brain food. No joke; Studies show they'll be smarter.
*Larabars - These are an awesome all-fruit and nut bar with no added sugar. Then ingredients list is literally 2-3 items. You don't find that very often in snacks. Ericlee's favorite flavor is Apple Pie. Mmmm, good.
*Clif's ZBar - This is a new bar designed especially for kids by the Clif Bar company. They come in yummy flavors like Chocolate Brownie and Chocolate Chip with no high fructose corn syrup like those other bars...
*Annie's Whole Wheat or Cheddar Bunnies - For toddlers who are into bunnies and ducks, substitute these whole grain treats instead of the traditional animal crackers that have very little nutritional value. We find them at Costco in bulk or other stores like Whole Foods or Vons in smaller packages. These cute bunnies taste great and don't have added sugar.
*Earth's Best Organic Whole Grain Bars - These are ready-made granola bars if you don't want to make your own and they incorporate blueberries or other dried fruit to please your kids' palates.