Recipe of the Week: Haitian Rice & Beans with Chicken

Bonswa! My family and I just returned from a 3-week mission trip to Haiti. We ate Haitian food every day for our "lunch," which is the big meal in Haiti. While a lot of the food is fried there are some dishes that really are very healthy. One of those dishes is the classic rice and beans - a staple in many developing countries. When rice and beans are combined they have a certain synergy that makes them a "complete protein."

Below is a recipe for Haitian Rice & Beans and Haitian Chicken sauteing the chicken in olive oil rather than deep frying it in Canola oil. Maje sa bon - Good food!

Haitian Rice & Beans

Ingredients:
5 whole cloves (sold in spice section)
3 whole cloves garlic
1 cup dried red kidney beans
2 teaspoons salt, divided
1/2 teaspoon pepper
2 cups jasmine rice
2 tablespoons raw butter
3 cloves garlic, minced
1 tablespoon green pepper, minced
1/2 teaspoon thyme
3 tablespoons olive oil
10 cups of water

1. Add 4-5 whole cloves and 3 cloves garlic to 6 cups of water in a pot. Add beans.
2. Cook the beans and boil for 45 minutes to 1 hour. You should be able to press them together with your fingers and white powder will come out. (You do not want to overcook them because they will be heated again with the rice.)
3. Add 1 teaspoon salt & pepper and set aside.
4. In a large pot, brown butter and add garlic, salt, thyme and green pepper. Add olive oil and rice. Coat rice with oil and spices.
5. Meanwhile, strain beans.
6. Add 4 cups of water to 2 cups of rice and cook for 15 minutes on medium-high or until water evaporates.
7. Add beans to rice and cook additional 10 minutes or until rice and beans are fully cooked.





Haitian Chicken

Ingredients:
4 tablespoons olive oil
1 whole chicken cut into pieces (or 3 lbs. of chicken thighs or legs)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons tomato paste
1 onion, chopped
2 tablespoons parsley, chopped
3 whole cloves (the spice, not garlic)


1. In a large frying pan or saute pan, heat olive oil. Meanwhile, wash chicken pieces.
2. Sprinkle chicken with salt and pepper and garlic powder.
3. Saute chicken pieces in oil until browned on all sides.
4. Mix together 1/2 cup water, tomato paste, onion, parsley and cloves.
5. Pour over meat. Cover pan and allow to cook about 30 minutes until chicken is cooked through.
6. Add more water to pan if chicken is sticking to the bottom.
7. Remove chicken to a platter.
8. Reserve marinade and juices and mix in 1/2 cup water to create a sauce to pour over rice & beans and chicken dishes. Garnish with sliced onions.

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.

Recipe of the Week: Chocolate Chip Zucchini cookies - Zookies

Zucchini is starting to appear at the farmer's markets and in my friends' backyards here in Fresno. What to do with this abundance of zucchini? My friend Brandy Freeland shared this recipe for "zookies" with me. I changed it up to make it my own. These cookies are light and buttery in taste with the consistency of a coconut macaroon. These are a great way to sneak some squash into your kids' snack time. And who can go wrong with some dark chocolate morsels to feed your chocolate cravings?

Ingredients:

1/2 cup organic butter, softened

1/4 cup 100% pure maple syrup

1 cage-free, organic egg

1/2 teaspoon organic vanilla

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups organic zucchini, shredded

1 cup oats

3/4 cup coconut, shredded

1 cup dark chocolate chips


Directions:

1. In a large bowl, cream together the butter and maple syrup.
2. Add the egg and vanilla. Beat well.
3. Sift in the flour, baking soda, and salt. Mix just until incorporated.
4. Stir in the shredded zucchini, oats and coconut.
5. Stir in dark chocolate chips.
6. Drop the dough by the tablespoonful onto greased cookie sheets. Flatten slightly with spatula.
7. Bake at 350 degrees for 12-14 minutes until golden brown on the edges.

Makes 2 dozen cookies.

Cooking Club: The Great Gilmore Grill-off for Father's Day

Tonight we hosted the first Great Gilmore Grill-off on our deck with our Cooking Club friends. We had four families who had a "throwdown" to put Bobby Flay to shame. The night included: Four main dishes to die for. Three Hot Daddy Judges in honor of Daddy's Day. A gaggle of kids in the pool. Even homemade "Death by Chocolate Gelato." And a whole lot of fun!

Tonight's Menu:

Sides:
Warm Italiano Spread with Crackers
Appetizer Pizza with Carmelized Onions, Honey & Pluots
Baby Greens salad with Grilled nectarines, Maple Pecans & Goat Cheese

Warm Italiano Spread (Prepared by Shawna)

Ingredients:
1 pkg (8 oz) Neufchatel Cheese
1/4 C. Pesto
1 Plum tomato, chopped
1/4 C. Italian 5 cheese blend, shredded

1. Heat grill to Medium. Unwrap Neufchatel cheese and place on 8" square of heavy foil; top with pesto, tomatoes, and shredded cheese.

2. Place foil on grill; cover with the lid. Grill 8-10 minutes or until shredded cheese is melted and Neufchatel is softened but holding it's shape.

3. Transfer foil to platter and serve with crackers.

**Can make it year round by baking at 375 degrees for 12-14 minutes instead of grilling.

Dorina's Baby Greens & Grilled Nectarine Salad

Ingredients:
-1 red onion, thinly sliced
-1 tablespoon olive oil
-Mixed organic baby greens
-5 large nectarines
-5 tablespoons butter, softened
-1 cup whole pecans
-1/4 cup maple syrup
-1 8-ounce container crumbled goat cheese

1. Add maple syrup to a small pan. Pour in pecans. Turn to medium heat and stir for approximately 5 minutes until pecans are coated and slightly browned. Remove from pan and set aside.

2. In same small pan, add olive oil and red onions. Saute approximately 10 minutes until onions are translucent and carmelized. Set aside.

3. Cut nectarines in half. Spread softened butter on nectarine halves. Grill on medium-high heat for approximately 5 minutes until heated through and grill marks show.

4. Assemble salad adding greens, pecans, onions, nectarines and crumbled goat cheese. Toss. Serve with dressing of your choice.




Competitor Main Dishes:

The competition was fierce and fun. We had four families/individuals competing for the top 3 spots and prizes. And the winners...

FIRST PLACE
Benedicts' Bombdiggity Shroom Burger by the Benedicts
Ingredients:
4 Portabello Mushrooms, cleaned and destemmed (marinated)
1 large red onion
Fresh Basil
4 Foccacia Rolls
Mayo/Garlic spread

Directions:
1. Marinade mushrooms in sauce for at least an hour. (We used a local marinade "Jamaican Jerk Sauce" from the Clovis Market Fest.)
2. Caramalize onions for 30-40 minutes until onions are a slight brown color
3. Grill mushrooms for 5-7 minutes on each side until tender
4. Place foccacia rolls on grill until slightly toasted
5. Mix mayo/garlic and spread on rolls
6. Top each "burger" with onions and 3-4 basil leaves. Top with second half of roll and enjoy!


SECOND PLACE
Awesome Andrade Nopale & Jalapeno Burger by Mary Andrade
To livin'up any grilled item, take veggies, in this case Nopales (cactus) and red onions, from the garden and throw them on the grill as a topper. Add fresh tomato, whole wheat buns, and any exotic condiments you like, and you are good to go!

To grill nopales:
1. You can buy large 'leaves' of nopal in the grocery store, or find them in many gardens. Carefully remove spikes with a sharp knife, if they are still attached.
2. Wash nopal well and then slice into long, thin strips, about 1/2 inch wide. Nopales have a very thick juice that starts to ooze out as soon as you cut them, so when you are done cutting your strips, rinse again well under cool water.
3. Add a dash of salt, and you are ready to grill. To grill, you can use a veggie basket, which is easier to manage, aluminum foil, or you can just throw them right on the grill.
4. Nopales are done when they have grill marks and look slightly wilted. They add a tangy zip to any BBQed meal!

THIRD PLACE
Maple Apricot-Glazed Salmon by the Johnsons

Ingredients:
2 cedar planks, soaked in water for 2 hours
4-6 salmon filets
salt and pepper
ground ginger
1/4 cup maple syrup
1/4 cup apricot preserves
1 1/2 tablespoons brown sugar
1 teaspoon coarse ground mustard
1 1/2 tablespoons orange juice

Directions:
1. Rinse salmon and pat dry with paper towels. Place in a large shallow baking dish. Season with salt, pepper and dash of ginger.
2. In medium bowl, combine maple syrup, apricot preserves, brown sugar, mustard and orange juice. Pour over salmon.
3. Prepare planks for grilling. Put salmon on planks. Close lid of grill and cook for about 15 minutes until fish begins to flake.
4. Remove fish from grill and allow to sit for 5 minutes before serving.

FOURTH PLACE
Beef & Squash by Ken & Company


Desserts:
Homemade Ice Cream Bar
with
Homemade Blackberry Raw Milk Ice Cream
Homemade Chocolate Gelato
Toppings: Fresh cherries, chocolate chips, Chocolate Moo Sauce, Coconut & more



PHOTOS BY CHRIS JOHNSON

"Go, Mama" Workouts

We consider part of our healthy journey to stay physically fit and enjoy exercise. My baby girl is three months old now. For the last three months, I've been walking, swimming, running occasionally even doing a little yoga but nothing consistent. It's time for this mama to kick it into gear. My hubby is a personal trainer and it's about time I put his skills to work right here at home. I asked him to come up with some unique workouts I could do at home in a relatively short amount of time.

Ericlee made up the following three workouts for me using the concept of Crossfit. That is a style of exercise that blurs the lines between cardio and strength and emphasizes fun, unique workouts. Each workout has a competitive flair because you race against a stop watch and try to beat your last time at the routine. We decided to use equipment we have at home but these are pretty inexpensive to buy. (In other words, no gym membership required and your kiddos can run around the room while you're doing it!)

What you need:
1 workout ball
1 pair of 8-lb. dumbbells (or more - that's all I can handle these days since I already carry around a chubby 15-pound 3-month-old on a regular basis)
1 stretch-resistant band

WORKOUT #1: (3 rounds)

*15 Bulgarian standing lunges (Back leg should be propped up on a step, stool or chair and you lunge down with the opposite forward/leg)

*15 Chest presses (Lay on top of the ball at the middle of the back and do a chest press with your dumb bells, touching them together in the middle above your head.)

*15 Triceps curls with hands on each side of one dumbbell (Keep your elbows pointing forward and arms close to your ears. Lower the weight behind your head, bending at the elbows.)

*15 Crunches on the ball (Make and X across your chest with your arms. Lay down with the ball at the small of your back and crunch upwards.)

WORKOUT #2: (3 rounds)

*15 Wall squats with arm curls (Stand against a wall with the ball at the middle of your back against the wall. Spread feet shoulder-width apart. Put dumbbell in each hand and squat like you're siting down in a chair.)

*15 Shoulder press (Sit on the ball, holding dumb bell in each hand and pressing weights together in an arch over your head.)

*15 Mountain climbers, alternating legs (Make your body look alike a mountain with hands and feet on the ground. Kick opposite legs with one bent and one straight simultaneously moving like you're climbing.)

*15 V-ups (Lay down on the ground. Bend at your waist and bring your hands to your feet in the air, forming a V)

WORKOUT #3: (3 rounds)

*15 Burpees (Jump into the air and clap your hands above your head. Then touch the ground and kick your legs back like you're going to do a push-up. Bring legs back in.)

*15 Lawnmower pulls (Put dumb bell into one hand while the other hand rests on the ball. Lean over the ball with back straight and legs comfortably spread in a walking position. Lift arm like you're starting a lawnmower. Do 15 and then switch dumb bell to other arm.)

*15 Sit-ups

*15 Supermans (Lay down on the ground with face to ground. Touch toes to ground with heels up and fingers in a thumb-up position. Lift thumbs and heels up with legs straight. Only stomach should stay on the ground for this exercise.)

Any questions about the exercises? Leave us a comment and we'll explain more or post pics. More "Go, Mama" workouts to come...if you all express your interest. Post your times for fun and we'll all race against the clock. These workouts are cheap and time-effective!

My goal is to do two of these workouts a week for starters and run two days a week (2.2 mile-loop by my house) What's your goal? Go, Mama!

Farmer's Market Egg & Chicken Sausage Casserole

Looking for a breakfast casserole with a healthy twist? Wanna wow mom for mother's day and serve a crowd at the same time? Take a field trip to your local farmer's market. Pick up some inexpensive, in-season veggies and create-your-own colorful casserole. This casserole is like a veggie quiche packed with protein but without all the trouble of making quiche crust.

INGREDIENTS:

-1 loaf of whole wheat bread, cubed (A whole grain baguette bread is best - something that's more crusty, not sandwich bread.)

-10 (cage-free organic) eggs -1 cup (raw) milk

-1 12-oz. package chicken sausage, chopped (We like Trader Joe's Mango Chicken Sausage)

-1 tablespoon olive oil

-3 cups assorted fresh vegetables, chopped (Use what's in season - zucchini, peppers, broccoli, tomatoes, etc.)

-1/2 cup onions, chopped (Yellow, white or even green onions work.)

-1/2 teaspoon salt

-1 teaspoon basil

-1 teaspoon garlic powder

-1 cup plain yogurt or organic sour cream

-1 cup organic cheddar cheese, shredded

DIRECTIONS:

1. Coat a 9-by-13-inch baking dish with olive oil cooking spray.

2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.

3. Add oil, onion and vegetables to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes.

4. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.

5. Whisk eggs and milk in a large bowl until blended. Whisk in salt, basil and garlic powder.

6. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage.

7. Add spoonfuls of yogurt or sour cream across top of casserole. Sprinkle with Cheddar cheese.

7. If making ahead, cover with plastic wrap and refrigerate.

8. Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot with salsa and sour cream.

Recipe of the Week: Berry-Healthy Blueberry Muffins

Spring has sprung in California! That means all sorts of colorful, yummy vegetables and fruits are showing up at the farmer's market. We love using fresh berries in our breakfast foods. I've been tinkering with this recipe for a while. It's great for breakfast but also an option for snacks. This makes a large batch so you can freeze half for another time. We do the regular-sized muffins for the adults and the mini muffins for the kids.

BERRY-HEALTHY BLUEBERRY MUFFINS

2 cups milk (We use raw milk. Could substitute goat's milk, soy or almond milk.)
1/2 cup organic butter, melted
1/2 cup plain yogurt or apple sauce
4 eggs
4 cups whole wheat pastry flour
2/3 cup raw sugar or sucanat (or 1/2 cup honey)
2 tablespoons ground flaxseed
5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2 cups frozen or fresh organic blueberries
Optional: 1 cup chopped walnuts

1. Preheat the oven to 400 degrees.
2. Grease muffin tins or use paper liners.
3. Mix milk, butter, yogurt and eggs.
4. Add dry ingredients. Mix just until ingredients are incorporated.
5. Add frozen berries.
6. Spoon into muffin tins and sprinkle nuts on top of batter. Bake 15-20 minutes until golden brown on top.
7. Cool 5 minutes and serve.

Makes approximately 2 dozen regular muffins plus 2 dozen mini muffins.

Recipe of the Week: Amish Friendship Bread - all the sweetness with a healthy twist

My friend Paula is the first one who gave me the starter for this fabulous cinnamon bread. I modified the original recipe (Hopefully, the Amish don't get mad) so it's a bit healthier. If you want some of the starter, please let me know and I can pass it on. The starter is made over 10 days and then you bake the bread. Some call it Pass-It-Along Bread. It's fabulous for breakfast or for dessert.

Amish Friendship Bread
NOTES:
-Do NOT use any type of METAL SPOON OR BOWL for mixing.
-Do NOT refrigerate.
-When the bag fills with air, let it out.
-It is normal for the bag to rise, bubble and ferment. This is part of the process.
*I modified the recipe I was given by my friend to give it a healthier twist. My modifications are in parentheses.

Day 1 – Do nothing.
Day 2, 3, 4 & 5 – Mush the starter bag with your fingers to mix dough.
Day 6 – Add the following ingredients & mush bag:
1 cup of milk (raw)
1 cup of flour (whole wheat white or whole wheat pastry)
1 cup of sugar (evaporated cane juice or raw turbinado sugar)
Day 7, 8 & 9 – Mush the bag

Day 10 –
1. Pour entire contents into a NON-METAL bowl
2. Add & mix
a. 1 ½ cups of flour (I used whole wheat pastry flour.)
b. 1 cup of sugar (1/2 cup evaporated cane juice/raw organic sugar)
c. 1 ½ cups of milk (raw)
3. Measure out 4 separate batters of 1 cup each into four one-gallon Ziploc bags. This is called a starter. Keep one for yourself and give the other three to friends along with a copy of the recipe. Be sure to mark the bags with today’s date.
4. Preheat the oven to 325 degrees.
5. To the remaining batter in the bowl, add:
a. 1 large box instant vanilla pudding (I use the Trader Joe's brand because of all the unhealthy stuff in most instant pudding like preservatives, aspartame and dyes.)
b. 3 eggs (cage-free)
c. 1 cup oil (1 cup applesauce or plain yogurt)
d. ½ cup milk (raw)
e. ½ cup sugar (evaporated cane juice/raw organic sugar)
f. ½ teaspoon vanilla
g. 2 teaspoons baking powder
h. ½ teaspoon baking soda
i. ½ teaspoon salt
j. 2 teaspoons cinnamon
k. 2 cups flour (whole wheat pastry flour)
l. (1/4 cup ground flaxseed)

6. Grease two large loaf pans or 4 mini loaves and mix additional ¼ cup sugar with 2 teaspoons cinnamon. Dust the greased pans with half the cinnamon-sugar.
7. Pour the batter evenly into loaf pans and sprinkle with second half of cinnamon sugar.
8. Bake ONE HOUR. Cool until bread loosens from pans evenly (about 10 minutes). Turn out onto a serving dish and serve warm or cold.

Here are some other fun variations of the bread I found. Our fave variations are to add 1/2 cup of raisins to the batter or to sprinkle the top of mini loaves with chocolate chips.

Chocolate Lover's Dream: Recipes for Valentine Desserts

Maybe it's because I'm pregnant and chocolate is my craving. Maybe it's because February means Valentine's Day, which means there is an abundance of chocolate and desserts in every store, restaurant and on every advertisement. Whatever the reason, I have chocolate on the brain. This is actually a repost from last February but I had to share this Chocolate Lava Cake recipe with some of our new readers. Dark chocolate is definitely the way to go.

What's the skinny on dark chocolate? They say dark chocolate is a potent antioxidant - great for combatting high blood pressure and other diseases. (You don't have to twist my arm!) Of course, pay attention to sugar additives and avoid milk chocolate or white chocolate. Those don't count. Trader Joe's now sells organic free trade dark chocolate bars. Also check out Whole Foods, Kristina's Market and some conventional grocery stores.




Here's a twist on Ghirardelli Chocolate Lava Cakes - great for Valentine's Day treats, Saturday desserts or anytime you want to impress your guests. You will need ramekins or other small pyrex dishes to bake them in. I bought heart-shaped foil pans at Dollar Tree to give them a Hearts Day flair for the fam. Serve them up warm and you will be the new queen or king of the house.

Makes 8 cakes

Ingredients:

Center:
1/2 (2 oz.) dark chocolate (60% bittersweet Cacao or more)
1/4 cup heavy cream or raw milk

Cakes:
olive oil cooking spray
1 bar (4 oz.) dark chocolate (60% bittersweet Cacao or more)
8 tablespoons organic unsalted butter
2 whole cage-free eggs
2 cage-free egg yolks
1/3 cup sucanat (available at health food stores like Whole Foods) or 1/4 cup organic raw sugar
1/2 teaspoon vanilla extract
1/4 cup whole wheat pastry flour

Garnish:
Fresh organic raspberries or strawberries
Mint leaves
Organic Chocolate Moo sauce (available at Trader Joe's)

Directions:
1. To make centers, melt chocolate and cream in a double boiler. (If you don't have a double boiler, set a sturdy glass bowl on a top of a small saucepan 1/4 filled with water.) When chocolate melts, whisk gently to blend. Refrigerate for 1 hour or until firm. Form into 6-8 small balls, depending on how many cakes you want to make.
2. To make cake, heat oven to 400 degrees. Spray ramekins or tins with olive oil spray.
3. Melt chocolate and butter in double boiler and whisk to blend.
4. With an electric mixer, whisk yolks, sugar and vanilla on high speed about 5 minutes or until thick and light. You will notice the change in consistency.
5. Fold melted chocolate into egg mixtures until combined.
6. Spoon batter into ramekins or tins. Place one chocolate ball in the middle of each ramekin.
7. Bake about 15 minutes until cake is firm to the touch.
8. Cool for 5 minutes then invert onto your serving plate and garnish.





Another new recipe I stole from my mom is for Chocolate-Dipped Granola Cookies. She served this one for guests with chocolate-dipped strawberries - another family fave with a healthy twist. We all were fighting over these cookies. This is from the 101 Cookies recipe book and we tweaked it to add more healthy ingredients. Enjoy!



CHOCOLATE-DIPPED ORANGE GRANOLA COOKIES

Ingredients:
2 cups organic uncooked oats
1/2 cup organic brown sugar
1/2 cup organic butter, melted
1/2 cup walnuts, chopped
2 cage-free eggs
2 teaspoons orange peel, grated
1/4 teaspoon salt
1 12-oz. package semi-sweet or dark chocolate chips

Makes 2 dozen cookies

1. Combine all ingredients except chocolate chips until blended.
2. Cover & refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Lightly grease cookie sheets or line with parchment paper.
5. Use a tablespoon or (Pampered Chef) cookie scoop to shape oat mixture into golf ball-sized mounds.
6. Place 2 inches apart on prepared cookie sheets.
7. Bake 10-12 minutes until golden & crisp.
8. Cool 10 minutes on wire racks.
9. Melt chocolate chips
10. Dip tops of cookies one at a time into melted chocolate or spoon a small amount of chocolate on top of cookies to form a small circle of chocolate.
11. Place on wax paper until chocolate is set.

Here are some links to some other Healthy Chocolate Dessert Recipes from Eating Well magazine.

Also, here's a great article about "Chocolate Essentials" from Cooking Light magazine if you want to learn more about how chocolate is made and different types of chocolate used in baking.

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

Fresno Farmers Markets: Check out these local gold mines

(Above: This puff pastry tart was made with organic berries from our local market and mint from our garden.)

We make a weekly field trip to the farmer's market. Here's a great way to save money on produce, get local & organic quality foods and introduce your kids to fruits and veggies in a positive environment.

Our fave Fresno market is the Farmers Market at the Vineyard, located at The Arbor, Blackstone & Shaw Avenues. They are open 7 a.m.-noon Saturdays, 3-6 p.m. Wednesdays. For details, call 559.222.0182 or check out http://www.vineyardfarmersmarket.com/. We love this one because they have a great mix of organic and local produce year-round and a wonderfully friendly atmosphere. Our daughter loves to say hello to all her vendor friends and taste all the fruits. We also are able to buy raw milk there from Organic Pastures farm. They even have a french bakery that makes homemade crepes and sells breads on Saturday mornings. A special treat!

Here are some other great markets in the area:

For the cheapest produce we've found in the valley, check out...

Downtown Fresno Farmers Market at 1612 Fulton Street. They are open 7 a.m.-2 p.m. Tuesdays, Thursday, and Saturdays. For details, call 559.227.8026.

For a pricier product but a fun atmosphere and live music, check out...

River Park Farmers Market at The Shops at River Park, Blackstone and Nees Avenues. They are open 5-9 p.m. Tuesdays. For details, call 559.994.9292.

Tower farmers produce market at 1501 N. Van Ness Ave. They are open 8 a.m.-3 p.m. Wednesdays, Friday and Saturdays. For details, call227.8026.

Kaiser Permanente Fresno farmers market at Kaiser Permanente Fresno Medical Center, 7300 N. Fresno St. They are open 8 a.m.-1:30 p.m. Wednesdays. For details, call 559.448.4367.

We're sure this list isn't exhaustive and some of you reading are from beyond Fresno. Leave a comment about your favorite farmers market and when it's open. We love to hear about farmers market finds across the country!

A quick Health-full Blog Tour

I had the chance to speak last night at the Supermoms group at Northwest church in Fresno. We talked about "8 baby steps to Healthy Living." (Click the link to the talk if you want the outline, girls.) I know some of the mamas said they hadn't really read blogs before so I thought I'd give a quick primer so you all can find what you're looking for quicker.

1. Blogs read with most recent entries first. An archive on the right hand side can give you a heads up on various topics I've written on recently.

2. If you look under the heading "What's Cookin?" at the right sidebar, you will also find a topical list so if you're looking for something like "Healthy snacks for kids," which one of you asked about or "Breakfast ideas," you can find all the entries there about that topic.

3. Wondering what to cook this week? Check out the "Menu Planner" topic for months-worth of menu ideas. I usually post these on the weekends for the week to come. These are simply the meals our family will be eating. I'm always willing to share recipes if they are not already linked. Also, I always try to pick at least one crockpot or one-dish easy meal, one vegetarian meal and one meal for a crowd to help out the diverse families reading. I always use fresh, local produce that's in season and look for recipes that showcase these ingredients.

4. "Journey notes" are another topical feature my husband and I write about our journey. You can read our first entry about how we started this healthy living journey and subsequent updates. Here's another great place for you to leave your thoughts.

5. Also, please do not forget to leave comments. I love feedback on recipes you love or recipes that didn't work out the way you hoped. One day I dream of turning this blog into a cookbook so the more feedback we get, the better.

Any questions? Feel free to leave a comment here and we will try to help you navigate this wild blogging world.

Buon Appetito!
Dorina
for the Gilmores