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Green “Tea-quila” Sunrise Recipe

February 19, 2012 By 2 Comments

No tequila in this recipe! Green “Tea-quila” Sunrise is supposed to be a mock-tail, but I think it is a great everyday beverage. It’s hints of citrus flavor really jazz up the flavor of green tea. So it tastes great, and you get the antioxidants from the green tea and vitamin C from the citrus. Try this refreshing drink as a breakfast drink that has less calories than a glass of juice, or mix up a pitcher for an alcohol-free beverage for your next get-together.

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Green “Tea-quila” Sunrise

Prep Time: 8 minutes

Serving Size: 4

Ingredients

  • 3 bags green tea
  • 3 cups hot water
  • 2 tablespoons raw honey (can substitute sugar)
  • 2 tablespoons lemon juice
  • 1 navel orange

Instructions

  1. Brew the 3 tea bags in the 3 cups of hot water for 3 minutes. Remove tea bags and stir in honey and lemon juice.
  2. Cut orange in half. Juice one half of the orange into the tea.
  3. Slice the other half of the orange and add slices to the tea.
  4. Pour into pitcher and chill in fridge overnight.
  5. To serve, pour into tall glasses filled with ice.
  6. If you do not drink all the tea that day, remove orange slices as after 24 hours they will make the tea taste too strong.
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Eliminate Food Waste: Use 100% of a Loaf of Bread

February 17, 2012 By 4 Comments

Bread Crust

I know I’m not the only mom who opens up a lunch bag to find the crust off a sandwich has not been eaten. When reading the statistic that 27% of food in America gets thrown away – I wonder how much of that is bread crusts and ends? What if we were to use 100% of a loaf of bread? We’d be stretching our food dollars and eliminating quite a bit of food waste.

Here are three tips on how you can make sure your family is consuming 100% of a loaf of bread.

Tip #1: Place a bread end in a tight-sealing jar with your brown sugar to keep it fresh.

Bread End Keeps Brown Sugar From Hardening

This is a simple enough solution to keeping your brown sugar from being wasted. Instead of throwing out a bread end, keep it in your brown sugar. The moisture from just one bread end helps to keep brown sugar from hardening.

Tip #2: Use bread crusts to make homemade croutons.

Bread Crusts Cut Off for Croutons

I really do encourage my girls to eat ALL their sandwich. But if I know I am making a salad or soup that night, I usually send them to school with a sandwich with the crusts cut off. I then use them in this amazing recipe for Homemade Croutons. Try to make this recipe right before you need the croutons. Otherwise, you might just end up eating them all before you can use them!

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Croutons

Ingredients

  • Crust from 4 slices bread
  • 3 tablespoons butter
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon rosemary

Instructions

  1. Heat oven to 400.
  2. Cut bread crusts into 1 inch pieces.
  3. Put butter on rimmed baking sheet. Place in oven and melt butter (approximately 3 minutes).
  4. Remove sheet from oven. Toss bread, garlic salt and rosemary with the melted butter.
  5. Place sheet back in oven. Bake 5 minutes. Toss croutons. Bake an additional 5 minutes.
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Homemade Croutons

These croutons are seriously yummy!

Tip #3: Take your bread ends and turn them into bread crumbs to be used in a variety of recipes.

Breadcrumbs

Paying for bread crumbs is crazy! They are so easy to make at home and require very little effort on your part.

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Italian Bread Crumbs

Ingredients

  • 4 bread ends
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Instructions

  1. Preheat the oven to 200 degrees. Place bread ends on a flat cookie sheet. Bake bread ends for two hours or until dry and hard.
  2. In the bowl of a food processor, add dried bread ends and all seasonings. Process until finely ground.
  3. Store in a tight sealing jar for one month. Can be stored in the freezer for six months.
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Italian Bread Crumbs

You can adjust the seasonings in this recipe to suit your family’s taste. Use the breadcrumbs to bread chicken or sprinkle them over casseroles. You’ll wonder why you ever threw out a bread end!

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Mock “Banana Split” Quick and Healthy Recipe

February 15, 2012 By 1 Comment

Tired of serving the kiddos the same after school snack day after day? These mock banana splits are quick to make and healthy to eat. These are also an excellent breakfast choice. Why not start the day with a banana split?

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Mock “Banana Split” Quick and Healthy Recipe

Prep Time: 5 minutes

Yield: 1 serving

Ingredients

  • 1 banana
  • 1/4 cup greek yogurt or plain organic yogurt
  • 1 tablespoon organic strawberry preserves
  • 1 tablespoon chopped almonds, toasted

Instructions

  1. Cut banana in half. You may use whole banana in your banana split or only one half of the banana.
  2. Top with scoop of yogurt and strawberry preserves. Sprinkle toasted almonds over the top.
  3. Enjoy!
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Sweet enough to be the real thing!

Linked to Show & Tell

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Vegetarian Burrito Bowls Recipe

February 13, 2012 By 1 Comment

In my video on how to cook and freeze organic pinto beans in the crockpot, I mentioned the beans would be perfect in a burrito bowl. Since I didn’t provide the recipe in that video, I wanted to make sure you had one. You can tailor this recipe to fit your family’s tastes. If you are totally vegan – leave off the cheese or use a cheese substitute. Love sour cream? A big dallop on top of this bowl would taste amazing.

Here is my quick and healthy recipe for vegetarian burrito bowls:

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Vegetarian Burrito Bowls Recipe

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 1 hour

Yield: 4

Ingredients

  • 1 cup brown rice
  • 3 cups cooked organic pinto beans
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1 cup diced fresh tomato
  • Optional toppings:
  • salsa
  • guacamole
  • sour cream

Instructions

  1. Cook the brown rice according to package directions. (brown rice typically takes an hour to cook - plan accordingly)
  2. In a large skillet over medium heat, add the pinto beans, chili powder and cumin. Warm for approximately 5 minutes.
  3. In individual bowls, assemble the burrito bowl. Start with a layer of brown rice. Add pinto beans. Top with shredded cheddar, iceberg lettuce and chopped tomatoes.
  4. Add any of the optional toppings: guacamole, sour cream and/or salsa.
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http://thegreenbacksgal.com/vegetarian-burrito-bowls-recipe/

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Green Tea Blueberry Smoothie

February 12, 2012 By 2 Comments

“Antioxidants in a glass” would be another great name for this quick and healthy green tea blueberry smoothie recipe. I really like it because it isn’t a thick smoothie, but my husband really doesn’t like it for the same reason. Mind you, he likes the taste, just not the fact that it isn’t thick. I think the fact that it isn’t so thick makes it more refreshing. You’ll have to try it and tell me what you think.

Green Tea Blueberry Smoothie

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Green Tea Blueberry Smoothie

Ingredients

  • 1 C frozen blueberries
  • 1/2 C greek yogurt
  • 1 C iced green tea

Instructions

  1. Add ingredients to a blender and blend until smooth.
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http://thegreenbacksgal.com/green-tea-blueberry-smoothie/


Cheers!

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