Default Salad Recipe

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This was our yummy lunch today. I call it the default salad because it is what we eat when I don’t have something else planned. I will share the recipe with you:)

Serves 4
Default Salad

1 head romaine, chopped
3 tomatoes, chopped
2 cups in season vegetable(we used asparagus from our garden!)
1/4 red onion, chopped
4 hard boiled eggs
4 small handfuls croutons (we like to make our own out of whole grain bread when we have time)
4 Tablespoons ground flax
4 Tablespoons raw sunflower seeds

Divide the ingredients between 4 different plates or large bowls and top with your favorite dressing.

The dressing I used is my Better Than Ranch with green onions that made it green:)

Better Than Ranch
1 T. White wine vinegar
1 T. Lemon juice
1 1/2 T. Nama Shoyu or Liquid Amino or soy sauce
1 Clove garlic
2 Green onions or sliver of red or sweet onion
1 t. Mustard
1/2 cup vegenaise or mayonnaise or almondaise
1/2 c. Sunflower seeds
1/2 c. Water or almond milk
When blended pulse in:
1 T. Fresh parsley
1 T.  Fresh Chopped chives

Grind the nuts and add the rest to be blended together.
I used a cheap version of a magic bullet to make the dressing and it worked great.

Happy Helathy !
Elisa

WWW.inthegardenofeatin.com

Veggie Salad Sandwich using green onions from the garden

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Out in the garden we have some onions that came up from last year  in a place where we want to grow lettuce instead. We are putting them to good use in our salads and sandwiches! Yum.

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Today we made a Veggie Salad Sandwich from the Whole Foods Binder System. We used hummus and instead of the relish we added dried dill. It was pretty good but my favorite is when we use the Vegenaise:)

Here it is, taken straight from the binder, even with the Food Combination Color Coding! (Red for a protein meal which means the tuna in this recipe, green if you choose the pita instead. You are not properly food combining if you choose to eat both the pita and the tuna – there is more explanation in the BINDER.)

veggie salad sandwich

We used 3 stalks of celery, 3 green onions, 1 bell pepper, 1 cup of frozen peas, 1 cup of hummus, and 1 Tablespoon of dill and 2 cans of tuna. It fed 7 of us.  Again, it was a lower fat version using the hummus but I like the taste of the vegenaise or almondaise best:)

What do you think about making this for lunch?

Do you want to eat garden foods or do you already?

Enjoy your Garden Eatin’ and leave a comment, like or share please 🙂

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Planting 4 Weeks Before Last Spring Frost

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These are the seeds you can start now(April 9th) if your last frost date is in 4 weeks. Our last frost date here in Erda is around May 3-9 depending on who you talk to. The state extension even has varying dates on the internet.
If you didn’t start your onions from seed a few months ago, your onions won’t get big bulbs if you plant them now but you could eat the greens still. If you want bulb onions then plant onion sets which are onions that someone already started for you. You can buy them at a home improvement store or a nursery.
Everything else can be planted as seeds.
Happy Planting!

Natalia Rose book and what I ate yesterday

I just read a book called Raw Food Detox Diet by Natalia Rose. I highly recommend her book. It teaches about food combination and goes into many facets about detoxification like fasting, colonics, and quick exit foods.

I like that she helps people transition into whole foods through easy steps. She has a scale from 1 to 5 that says where you are and where you want to be. The number 5 is basically the standard American diet, and 1 is someone who only eats raw. I am a number 2, which means I eat raw most of the day with some cooked foods with my dinner.

So, being a number 2, here is what I ate yesterday. Oh, and it is this style of eating that has me within 9 pounds of where I was when I was a fit 17 year old!

Water until noon.

Noon- Green Lemonade

2:00 pm    big bowl of watermelon
(I would have had more fruit but my day got busy at this time)

4 pm   I had a cookie and a yogurt ice cream on my date with my 10 year old boy.

7pm   Guacamole salad   and a cooked bok choy with cashews side dish      

I lost almost a pound today after that day of eating. I love it and I don’t feel deprived or hungry!

Happy Healthy,
Elisa

Kids 'Eat Any Time' LIst

I like to have my ingredients handy when I make dinner. Sometimes a kid will eat something, not tell me, then when I make dinner I am missing a key ingredient! Argh! 

I am a big fan of lists, so of course I have a list that solves this problem. At the top of this list is a header that reads, “Eat Any Time”. That is just what it is. If a kid, or whoever, is hungry between meals then they can have something from the list. I do not snack, but I let the kids choose that for themselves. I love giving the kids choices that aren’t huge but make them feel like they have some control over themselves.

First I make sure that breakfast, lunch, and dinner are packed full of fruit, vegetables, grains, nuts and seeds. Then I don’t have to feel bad about what they might have between meals. Everything on my list is not high end nutrition but moderation in all things is one of my motto’s.

So, here it is.

Eat Any Time 
Lettuce
Potatoes (I keep baked ones in the fridge, individually wrapped in tin foil)
Carrots
Celery
Frozen Burritos
Canned Chili
Oatmeal 
Leftovers
1/4 cup nuts a day
Bread (My 14 year old son bakes this)
Bananas
1/4 cup raisins a day 
1 smoothie a day
Garden veggies
Apples
Canned Beans
Frozen Peas

Smoothie Ingredients available any time:
Strawberries
Frozen Mixed Fruit
Tablespoon flax
Almond milk (kid has to make it)
Tablespoon a day of honey
Apples
Protein Powder
Greens
Vanilla
Cinnamon

Sometimes I will have a tray of veggies on the counter with hummus to dip them in. Usually that is the first thing they go for when they get hungry. I like to have mushrooms, celery, green beans, snow peas, carrots, sliced peppers, broccoli, cauliflower, green onions, radishes, avocados, olives, cucumbers, tomatoes, etc. 
Happy Healthy,
Elisa

7 layer dip

This is a family favorite. I have healthified it over the years and I am proud to chalk this one down as a healthy hit!  It is fast, easy, and yummy.

7 Layer Dip

2 large cans non-fat re-fried beans
16 oz. jar low sodium salsa
10 oz. bag spinach
quinoa cooked in broth or other low sodium, low fat flavoring
10 chopped roma tomatoes
3 chopped bell peppers
6 chopped green onions
3-4 cubed avocados

Chop the spinach very fine and stir into the re-fried beans.
Layer everything into 2 9×13 pans.
Eat on tortillas, with chips, or dip sliced green peppers.
I eat mine with a fork and no chips or tortillas but whatever floats your boat!