WAIT, before you scratch your head and wonder to yourself, “what the heck is Marin mama posting and making these days,” just read through this post a bit and you will gain a bit of insight into my insanity.
Smoothies are a year round thing in my house, not as much with Zoe, but Eli and his peeps love them! It can be cold and pouring out and Eli and his peeps will still want a smoothie. That’s why I always keep a batch of frozen bananas and some fresh or frozen fruit on hand, so when the troops come home, I’m ready to go!
Don’t you just want to take a fork and dig into that salad? I mean look at all that color and texture. There’s roasted beets, hemp seeds, diced avocado, broccoli sprouts, sprouted sunflower seeds (good source of protein, magnesium & Omega 6) and sprouted pumpkin seeds (good source of protein, iron & Omega 6). Lot’s of good stuff going on! I’m totally craving this salad now as I write up this post, so I think I know what I’m having for dinner tomorrow night…
If you’re looking for a nutrient dense, vitamin packed, vegan, naturally gluten-free topping to replace the standard old croutons for your next salad or soup, then you have to try these roasted matchstick beets. Yes, I said roasted matchstick beets (because they truly look like matchsticks)! They’re the cutest and simplest things to make, and add a pop of flavor and texture to any soup or salad. I’m all about adding in extra nutrition where I can, as well as showing you all simple recipes that incorporate seasonal produce. Hey, if we could all learn to eat seasonaly and locally, then we will not only be helping our bodies and our wallets, but our local farmers as well!
These roasted sweet potato halves are honestly one of my new favorite things of 2016 (it’s only been 10 days since the New Year and I’ve already found something new to love, pretty cool). I know you’re all looking for easy, weeknight, tasty, healthy, kid approved recipes, and these sweet potatoes hit every mark!
This is a BIG year for Marin mama! I’m going to be finishing up Natural Chef school in March, and I therefore need to figure out my next career move before I finish school, YIKES! It’s super scary, but exciting at the same time, but a little more on the scary side, as I’m not sure what’s out there for little old me. I’m going to be spending the next few months researching, networking and getting a feel for what’s out there career-wise for me. I have some ideas brewing, but I’m not entirely sure yet what’s the best path, so I’m just going to keep following my heart, intuition and gut and see where it leads me. I will be sure to keep you all updated on where I’m heading.
We’re BIG fans of Taco Tuesday in my house, but Taco Tuesday doesn’t have to be on Tuesday, we like burritos, tacos and burrito bowls any night of the week. Since I discovered the best, tastiest and easiest way to cook up brown rice, I find that we’re eating a lot of burrito bowls and burritos, as they’re the perfect thing to whip up on those busy weeknights, and they also make great lunches to pack up for the kiddos.
Topping a pizza with roasted vegetables, some fresh rosemary and a few dollops of ricotta turn a plain-Jane pizza into an amazing sweet, savory
It finally feels like fall around here and I have to tell you that I’m happy about that. Fall is my favorite time of the year. It’s a cozy time filled with soups, stews, savory chicken dishes, big bowls of steel cut oats, and of course fall roasted veggies! Yes, I’m someone who gets excited by butternut squash, acorn squash, Brussels sprouts, cauliflower and sweet potatoes! I simply adore roasted vegetables. They get all caramelized and crispy on the outside, and stay soft and tender on the inside. Roasting vegetables brings out the natural sweetness in vegetables. The sweet potatoes and squash get a bit sweeter, and the red onion sweetens considerably (especially when you use coconut oil to roast it up) and it’s bitter and pungent flavor dissipates. If you have picky eaters who are not fans of vegetables, try roasting some up and I bet they’ll be fans!
First off I want you to know that my kids are totally obsessed with this rice, like licking their plates clean obsessed. It’s 6:00 am on Friday and I’m baking them a fresh batch for their lunches and pairing it with some leftover chicken thighs and mushrooms.