Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added. 

The school bell is about to ring for many this week and there is an ever so slight hint of gold in the trees, but that won't stop us from enjoying the bounty of the season's harvest.  This is also the perfect time to take a kitchen inventory and spend some time organizing and restocking the pantry and freezer.               
  
So, this is what's on menu this week and if we don't get to it, you may see it again next week:

•Vegetarian - Black Beans and Rice - using Volcano Rice  from Lotus Foods   - one of our favorites.  Topped with homemade guacamole and salsa and shredded cheddar (and sometimes banana!)... fruit salad. 

•Vegetarian - A Mixed Medley of Lightly Steamed Summer Veggies - whatever looks good at the market - topped with fresh herbs and melted mozzarella cheese.  This is my lighter summer version of our favorite veggie gratin ... pesto barley. 

•Chicken Caesar Salad as requested by DH. 
 
•Spinach Nicoise - wild caught canned red salmon, green beans, hard cooked eggs, white beans, french olives and capers.

•POW (Pizza of the Week) Night... either homemade or take-out from the local pizzeria.

Until next time... Eat REAL, Eat WELL - Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

I love barley; the taste, the texture, the versatility.  Here it works well as a vegetarian main dish, complete protein meal.  The perfect use for all those seasonal, garden fresh veggies. 

1 C barley
2 roma tomatoes, chopped
1 small zucchini, chopped
3 T fresh parsley, chopped
1 can of garbanzo beans, drained and rinsed or about 16 oz if you are preparing the beans yourself
3/4 C feta cheese, crumbled
1 t fresh lemon zest, grated
2 T fresh lemon juice
2 T olive oil

Cook the barley in 3 cups of water.  Soak the barley first (more about soaking here) if you have trouble digesting this grain.  I use a rice cooker to cook it in and that works great. 

Cool the barley to warm or room temperature, then add the rest of the ingredients and mix thoroughly.

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added. 

The Mediterranean Barley Salad from last week was fabulous, so please look for the recipe this week. 

I am always on the lookout for cookbooks, especially ones that support eating local, seasonal and organic food.  I found a great book this week: The Harvest Eating Cookbook by Keith Snow .  It has beautiful photos, great recipes and motivating words to inspire you towards eating local and seasonal.  I highly recommend it.       
  
So, this is what's on menu this week and if we don't get to it, you may see it again next week:

•Vegetarian - Tomato Pie - I may use my recipe or try out a new one from the Chef Snow's cookbook... homemade mac and cheese... mixed baby greens salad with balsamic vinaigrette.

•Vegetarian - Ratatouille  with feta cheese over whole wheat pasta.

•Southwestern Grass-Fed Burgers with chipotle mayo, mixed roasted peppers and guacamole - this recipe is from one of  the free magazines offered at the local natural foods market.  It is a great source for healthy, seasonal recipes, so be sure to check them out... steamed squash medley... sliced tomatoes.
 
•Lemon Thyme Roasted Free Range Chicken... mixed mushroom barley "risotto"... roasted asparagus.

• POW (Pizza of the Week) - This week's pizza will probably be take out from the local pizzeria. 

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

 

        

Yesterday I tweeted:
 
"I love uber healthy #realfood that tastes so sinfully delicious that I feel naughty eating it.  Yep.  I said it."

What inspired me to tweet that?  It was something as simple as raw Greek yogart, raw local honey and organic red raspberries.  Mmmmmm.  It's too good to be just a snack or just a breakfast.  It's just divine. 

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

I didn't post a Mindful Menu for last week until today.  Please forgive me.  It's a long story, that I won't bore you with but you see that I always have a plan, even if it's handwritten one.   

I mentioned a couple of weeks ago that we are loving barley as a grain option.  The Italian Cheesed Barley from last week was so yummy - a terrific comfort food.  Super easy to make in my rice cooker - 1 C organic barley to 3 C water.  You can soak first if you have trouble digesting this grain.  This week, I am making it as a salad with Mediterranean flavors.  I'll let you know how that turns out.
  
It's a short week because we have a company picnic one evening.  So, this is what's on menu this week and if we don't get to it, you may see it again next week:

•Vegetarian - Mediterranean Barley Salad - plum tomatoes, zucchini, fresh parsley, chickpeas, feta cheese, lemon zest and juice, olive oil... carrot currant slaw... homemade hummus... pita bread.

•Vegetarian - Gazpacho  ... spinach quiche... blackberry cobbler.

•Salmon - either baked  or caked   (!)... homemade caesar salad... steamed local veggies - whatever looks delish.

•Curried Chicken Salad... artichoke, corn and roasted red pepper salad... fruit salad.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

 

        

Welcome to this week's, uh, I mean last week's Mindful Menus...  It's a long story as to why I didn't post a menu last week.  But I always have a plan, even if it's just a handwritten note.  Drawing by DD10. 

        

I love Greek Yogurt!  I love its texture, the extra protein and flavor.  It is a sublime treat plain, drizzled with raw, local honey and seasonal fruit - like raspberries. (See Simply Divine )  Greek yogurt is easy to make at home.  Start with homemade yogurt.  You could make your own in a yogurt maker, crockpot, food dehydrator, oven or, if it's available, purchase it from a local dairy.  I have not tried this method with store bought yogurt, but I imagine it would set up the same way.  So, if you are not into making your own, give it a try and see what happens. 

So... here is raw yogurt, ready to go Greek: 

 

First, lay out a piece of cheesecloth.*

 

Next spoon the yogurt on top of the cheesecloth.  For ease of clean-up, I use a sauce pan to catch the liquid from the yogurt.  

I  wrap the cheese cloth over the yogurt, place it into the steamer insert of my sauce pan and cover .  The liquid is pulled out by the pressure and weight of itself, assisted by gravity.  The liquid that drains off is called whey.  It is very nutritious.  You can drink it straight or add to smoothies or use to soak your beans and grains in - Just add 1-2T of whey and just enough water to cover your beans or grains and soak overnight.  Store whey in a glass container in your refrigerator. 

I leave the yogurt in the refrigerator up to six hours, but overnight yields more favorable results. 

 

Here, the yogurt has turned into Greek.

 

Transfer to a glass storage container for the refrigerator.  You will have about half of the amount that you started with. 



* Now, I don't always use the cheesecloth... Most often, I simply spoon the yogurt into the steamer insert of my saucepan, as the holes are only on the bottom and not so large that I am losing any yogurt through them.  You'll have to experiment to see if this will work for you.

Enjoy!

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

We celebrated my dad's life with a wonderful memorial service last week.  A highlight for me was my daughters and nieces singing The Lord's Prayer acapella.  It was a beautiful moment.  He would have loved the entire day!  We also celebrated DD's 10th birthday and not surprisingly one of her gift requests was a tiara.  A girl can never have too many tiaras, you know!  Saturday was full with an afternoon graduation party and an evening party with friends.  Seriously, Sunday was a much welcomed day of rest.  I think this week needs to be a quiet one.    

BTW... the barley pesto from last week was AMAZING.  Easy to make... I cooked organic pearled barley in my Lotus Foods Rice Cooker  (1 cup of barley to 3 cups water.)  When it was still warm, I added almost a cup of basil pesto.  Pesto is so easy to make, but store bought could be substituted.  This was delicous.  I might add some sundried tomatoes next time.  And there will be a next time.  
  
I like how I did my menu plans the last few weeks... with no specific meals assigned to days, so I am doing it again. 

This is what's on menu this week and if we don't get to it, you may see it again next week:

Vegetarian - A Mixed Medley of Lightly Steamed Summer Veggies - whatever looks good at the market - topped with fresh herbs and melted colby jack cheese.  This is my lighter summer version of our favorite veggie gratin.

Layered Cobb Salad of organic romaine and baby spinach, chicken, bacon, raw cheddar cheese, tomatoes, red onion and avocado. Dressed in a homemade creamy pepper parmesan dressing.

Vegetarian - Whole Wheat Angel Hair Pasta and Veggie-ed Spaghetti Sauce... homemade caesar salad.

Mom's Oven Fried Chicken... garlic smashed potatoes... mixed squash medley... sliced tomatoes.

Vegetarian - POW (Pizza of the Week) Night - Homemade, No sauce - Tomato, Mixed Mushroom, Garlic, fresh Basil and a plain Cheese for the kiddos.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

This is what I have been up to lately: house hunting - yes, still; homeschooling - yes, still; keeping cool, field tripping to DC, preparing for my dad's memorial celebration, keeping cool, watching my brother's drumming debut with Stars and the Sea - always fun; eating a week's worth of food in one day at my other brother's house - seriously; keeping cool, running errands, visiting with family... life is full and good.  I hope you are enjoying your summer as well.

I like how I did my menu plan the last few weeks... with no specific meals assigned to days, so I am doing it again.
 
It's a short week, as we have to be flexible with out of towners and my dad's service.  So, here's what's on menu and if we don't get to it, you may see it again next week:

• Chicken Piccata ... steamed broccoli and cauliflower... volcano rice.

• Salmon Cakes with Horseradish Sauce ... barley pesto... sliced tomatoes.

• Vegetarian - ALTs (Avocado Lettuce Tomato Sammies)... fruit salad... (I will have bacon for those that wish for a BLAT)

 Until next time... Eat REAL, Eat WELL- Cheers!!!

 

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

 

 

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.


Did you hear that Maryland had an earthquake?  I felt the earth move under my feet!  Well, not exactly, subconsciously I did, in my sleep.  I dreamt that there was a terrible earthquake and the eiffel tower fell.  DH and I both heard a loud "boom", that we thought was just thunder.  I went back to sleep and awoke to the news that a 3.6 earthquake had struck near Gaithersburg, Maryland.  I guess I dreamt about it because I felt it while sleeping??? 

The weather has been outrageously hot in Maryland this summer, but I am not complaining.  Much.  I love the seasons and summer is glorious.  I love the fresh(er) food, longer days, swimming and family trips.  (As a side note, I think the reason I feel so hot is that my blood is thick from living in the upper midwest for so long.  I think by next summer my blood should be back to normal.  I hope.  LOL.)   

I liked how I did my menu plan the last few weeks... with no specific meals assigned to days, so I am doing it again. 
Here's what's on menu this week and if we don't get to it, you may see it again next week:

• Spinach Nicoise - wild caught canned salmon, hard cooked eggs, roasted asparagus, red onions, white beans, french olives and capers. 

• Turkey Pizza Burgers - add marinara sauce and italian herbs to meat prior to cooking and top with fresh basil and mozzarella cheese before placing on a bun... steamed summer veggie medley.

• Vegetarian - Whole Wheat Penne with Tomatoes, Olives and Capers (I love capers!)... tossed green salad with balsamic vinaigrette.

• Mexi-Chicken - chicken breasts rolled in crushed tortilla chips, cumin and oregano, baked and topped with melted colby jack cheese, homemade salsa and homemade guacamole... steamed green beans... mixed green salad.

• POW (Pizza of the Week) Night!  This week I am making a Greek inspired pizza - no sauce, just olive oil, garlic, roma tomatoes, feta cheese, kalamata olives, roasted red peppers, fresh oregano...and a red sauce and cheese pizza for the children.
 

Until next time... Eat REAL, Eat WELL- Cheers!!!

 

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

 
Finally my dear blog, I am back to pet you and love you and tell you that I have been crazy busy the last couple weeks and that it will continue for a couple more weeks.  The crazy business is mostly all good stuff.  But know you are not far from my daily thoughts and I miss you dearly.  So, hold tight. 

I am sorry this menu plan is posted late.  Please forgive me.  Hopefully, it won't become the new normal.  I usually have it up by Sunday evening and it's Tuesday, but I thought better late than never, right?  
 
I liked how I did my menu plan the last few weeks... with no specific meals assigned to days, so I am doing it again. 

Here's what's on menu this week and if we don't get to it, you may see it again next week:

• Subway - We all got something different... I got the usual - a veggie sub on whole wheat with everything including pepperjack cheese and hots.

• Turkey Joes on whole wheat rolls... homemade coleslaw... steamed yellow squash and zucchini.

• Vegetarian - Portabella Mushroom Sandwiches with roasted red peppers, mozzarella cheese, fresh basil and baby spinach on artisan bread... oven roasted sweet potato fries.

• Mexi-Chicken - chicken breasts rolled in crushed tortilla chips, cumin and oregano, baked and topped with melted colby jack cheese, homemade salsa and homemade guacamole...  steamed green beans... mixed green salad.

• POW (Pizza of the Week) - This week it will probably be take out from the local pizzeria. 

Until next time... Eat REAL, Eat WELL- Cheers!!!

 

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added. 

 
Well... Fourth of July is over and I am kind of sad.  I LOVE the holiday.  It is definitely a day that kids AND grown-ups enjoy.  We had a great overnight at my brother and sister-in-law's house.  They KNOW how to do parties right.  We spent the day eating, enjoying the pool, eating, visiting, eating, hanging out, eating, well, you get the picture.  We didn't have to leave the house to watch fireworks.  The children were so tired from the sun and swimming that all they wanted to do was watch a movie.  The adults hung out outside talking and watching the neighborhood displays going on all around us.  At times, we felt the need to duck, as they were coming from all directions!  We spent today hanging out around their pool.  It was a perfect way to end the holiday weekend.  I hope you had a memorable day with family and friends celebrating our country's independence. 

I liked how I did my menu plan the last few weeks... with no specific meals assigned to days, so I am doing it again. 

Here's what's on menu this week and if we don't get to it, you may see it again next week:

• Free-For-All Monday - fruit, cereal, or whatever floats your boat, cause I am not cooking, nor do I really feel like eating after the 4th of July. 

• Bobby Flay had a 4th of July picnic menu in the Parade magazine last week .  It looked so good that I thought I might try it this week.  Grilled Salmon with Mustard Barbecue Sauce - I have done a dijon maple glaze for salmon in the past and liked it, so I think I'll like Bobby's.  His uses honey for sweetness... black bean and corn succotash... roasted sweet potato salad - I am basing mine roughly on his version.

• DH loves Chicken Caesar Salad, so this is for him.

• Vegetarian - Omelets with shallots, spinach and feta... mixed green salad with balsamic vinaigrette.

• Vegetarian - POW (Pizza of the Week) - One homemade no sauce mixed mushroom, roasted asparagus, garlic, tomatoes, mozzarella and another one with red sauce, turkey italian sausage, mozzarella and fresh basil.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people.  To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker.  I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List

 

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.
 
Sometimes you have to have ice cream for dinner and that's exactly what we did tonight.  We had a very late lunch at our favorite barbecue joint CarterQue  in Mt. Airy.  There is nothing like listening to blues music and eating barbecue. 

Since we ate so late, we had dessert for dinner and that's OK.  It's not something we do all the time, but it makes us all pretty happy and that's a good thing.  When feeding your family, choose healthy most of the time, but don't be legalistic.  Enjoy a fun splurge every now and then. 

I liked how I did my menu plan the last few weeks... with no specific meals assigned to days, so I am doing it again. 

Here's what's on menu this week and if we don't get to it, you may see it again next week:

Vegetarian - Vegetarian - Black Beans and Rice - using Volcano Rice from Lotus Foods  - one of our favorites.  Topped with homemade guacamole  and salsa  and shredded cheddar (and sometimes banana!)... fruit salad. 

Steak Salad - Seared steak, mixed greens and arugula, cherry tomatoes and blue cheese.

Vegetarian - Pasta Primavera - whole wheat spaghetti, asparagus, green beans, peppers, cherry tomatoes, shaved parmesan - everything in a bowl!

Spinach Nicoise - tuna or salmon - wild caught canned, green beans, hard cooked eggs, white beans, french olives and capers.

POW (Pizza of the Week) - could be take out or homemade.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List

        

It doesn't surprise me when DD9 comes up with a great idea.  She isn't afraid to try new things, even in the kitchen.  Yesterday was no exception.

Summer calls for simple pleasures and one such pleasure is a homemade popsicle on a hot day.  Who doesn't love frozen treats in the summer?  The great thing about making your own popsicles is experimenting with different flavors - really the sky's the limit. 

For peach popsicles, I mix frozen peaches, some peach nectar or purified water, sometimes a touch of honey and sometimes yogurt or kefir (either flavored or plain). 

For strawberry banana popsicles, I mix the fruit, purified water and sometimes a touch honey. 

When the mixture is a slushy smoothie-like consistency, I pour it into paper 3 oz Dixie cups and place them in the freezer.  After about an hour, I place a wooden craft stick in the center and continue freezing until completely frozen.  

We were out of Dixie cups, so DD9 improvised with an ice cube tray and toothpicks for her banana yogurt popsicles... but she kicked it up a notch by adding a single fresh blueberry on the tip of the toothpick!  It was a great idea AND a sweet surprise.  This got me thinking of using other fruit, like raspberries, kiwi, strawberries, banana slices, etc.  The fruit would hold the toothpick or craft stick in place better.  Way to go, sweetie!



WARNING: Please don't give honey to children under one years of age and you know best if your little one can handle frozen treats on a stick or toothpick. 

        

I love avocados... I love their color, their texture, their taste, their health benefits.  In fact, it is so healthy and good for you that avocado is the first food I give my babies. 

Few things make me as happy as a beautiful, perfect avocado and homemade guacamole. 

Here's how I make guacamole:

1 or 2 ripe avocados... mashed with a fork.  If they are black, overripe and mushy in spots at the market, I don't buy them.  I prefer them still somewhat green and almost ripe.  I like to have them finish ripening in the safety of home.  I say safety because many hands won't be squeezing them like at the market.  *wink*

Next, I add as much of my not-so-secret salsa as I want, usually a couple heaping tablespoons to up to ½ C.  Season to taste with salt, if needed.  Serve with tortilla chips or as a sandwich spread or eat with a spoon...  Easy, peasy.  Yum.  



 

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.
 
Father's Day 2010... was spent with my family, loving on my husband, eating Chinese, watching Toy Story 3 and missing my dad terribly.  It was not an easy day for me, but I am honoring my dad by cultivating an attitude of gratitude... because I am blessed by his memory.  I hope you had a wonderful day!

I liked how I did my menu plan last week... with no specific meals assigned to days, so I am doing it again. 

Here's what's on menu this week and if we don't get to it, you may see it again next week:

Vegetarian - Cowboy Caviar/Black Bean Salad - making up some kind of tex mex salad with avocado on top of mixed baby greens.

Layered Cobb Salad of organic romaine and baby spinach, chicken, bacon, raw cheddar cheese, mixed black and green olives, red onion, avocado - and whatever other veggies look good and "local" at the market. Dressed in a homemade creamy pepper parmesan dressing.  I am addicted to this salad!

Vegetarian - Spinach Pesto Pasta  - basil pesto, baby spinach, whole wheat fettuccine, sundried tomatoes, feta cheese and pine nuts and fruit salad.

White Bean and Sausage Ragout with tomatoes and kale...the sausage with either be turkey Italian sausage or sundried tomato basil chicken - whichever I can find...mixed baby greens salad.

POW (Pizza of the Week) - could be take out or homemade.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.
 

Thanks again, friends, for your kind words, thoughts and prayers for my family and I as we grieve my dad's passing.  I find myself thinking of him often and not without a smile, so that's a very good thing.  His memory is truly a blessing to me.

My oldest brother and sister-in-love, two nieces and mom arrive early this week, so I am totally laaaaaaaa-zy on my menu plan.  I have no idea who will be where, eating what or when, but I did come up with a general plan for the week - subject to change at a moment's notice.   
      
Here is what we could be eating this week or we don't get to it, you may see it again next week:

Vegetarian - Falafel with tahini sauce... tabouli salad.

Chicken and Artichoke Risotto... roasted asparagus.

Vegetarian - Spinach Pesto Pasta  - basil pesto, baby spinach, whole wheat fettuccine, sundried tomatoes, feta cheese and pine nuts and fruit salad.

Apricot Glazed Chicken... fruited quinoa and pine nuts.

POW (Pizza of the Week)

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

 

        

Image from The Pampered Chef

We recently moved back to Maryland and while sitting on our patio today, I saw a few winged ants which reminded me of a story...

Cue the scary music.  This strange but true story takes place in the summer of 2001, in Stillwater, Minnesota.

We had noticed lots of flying ants - black ants with wings - flying around the yard. We lived in an old Victorian home and the windows were not that tight. They started coming into the house, especially the kitchen. I was totally wigged out about these winged creatures, so I would squash them as I saw them in the house. I complained to my family about them, but they couldn't offer any solutions. So, I did some research online about swarming ants and found that they like to sometimes get into things like radios and other appliances. Now, that really wigged me out because I kept a radio on the counter. I immediately removed the radio to another location. Over the next couple days, all I could do was wipe them up as I saw them. Then - like poof - they were gone.

A day or so after they had left, my parents came over one evening to have supper with us.  My Dad and I ran a quick errand, while Mom stayed home to start the meal preparation.  When we arrived home a short time later, we found my Mom in the kitchen with my food chopper and a bunch of gray onions.  She was hysterical - kind of like between laughing and being totally grossed out.  She said. "Oh, dear, I think I found your ants!"  The ants had swarmed into that tiny hand held food chopper.  I guess to nest or something.  The chopper had been stored in a drawer and had not been left out on the counter.  Oh my, I get the willies just remembering it!  With mouths wide open in disbelief, Mom relayed to us how she started chopping the beautiful white onions and just happened to look down to see that they had turned all gray!  She kept chopping and then noticed bits of black and the onions getting darker.  It was then she realized - ants!  Only to be completely grossed out.  My Dad grabbed the chopper and started taking it apart under hot running water.  The ants just started washing out.  They kept coming and coming.  It took about fifteen minutes to get them all out.  It was amazing how many were in there - a swarm of them.  I guess they got up into the handle or something.  Did I ever use the chopper again?  Yes, but always half waiting for the onions to turn gray!

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.
 
Thank you for patiently waiting... I wasn't sure I would actually be able to post a menu plan this week...

My Dad peacefully passed away on Friday. 

I have spent the last couple days wrapping my mind (and heart) around the fact that I won't get to eat a meal with him or see his smiling face or hear his laugh or words of wisdom for some time.  Dad had this awesome ability to encourage you in pursuing your dreams... whatever brought you joy, brought him joy.  So, I know Dad would want me to continue doing the things I enjoy, like, among other things, this blog.  And THAT is the only reason, I am able to muster up a post at this time... because he would want me to. 

Through this painful walk, the greatest thing I have learned is that love truly IS the most important gift in this world and you CAN take it with you. 

I was completely blessed to have had him for a dad. 

A huge thank you to family and friends who have emailed, called, texted, facebooked and tweeted their condolences... Your thoughts and prayers have carried me through.

      
Here is what we are eating this week:

Monday - Vegetarian - Black Beans and Rice - using Volcano Rice from Lotus Foods - one of our favorites.  Topped with homemade guacamole and salsa, chopped cilantro and shredded cheddar... citrus salad. 
 
Tuesday - Southwestern Buffalo Burgers with chipotle mayo, peppers and guacamole - this recipe is from one of  the free magazines offered at the local natural foods market.  It is a great source for healthy, seasonal recipes, so be sure to check them out.  We LOVE avocados, so having them twice in row, is a good thing... mixed salad.

Wednesday - Salad Nicoise - the traditional French salad with tuna.

Thursday - Whole Wheat Penne with tomatoes, turkey Italian sausage, fresh basil and parmesan cheese... steamed broccoli.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night - cheese takeout from the local pizzeria.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.
 
Ahhhh... Memorial Day Weekend.  Summer has arrived.  Finally.  We are spending it with a few of my high school friends and their families.  I am sure we will eat our fill and have an awesome time hanging out and reconnecting after so many years apart.  I hope you enjoy your day with family and friends - eating well and remembering our fallen soldiers who have given their lives for our priceless freedom.  
 
Here is what we are eating this week:

Monday - Memorial Day - Cookout at Friends' house. 

Tuesday - We haven't had this forever - Spaghetti and Homemade Red Sauce...  My big Phat Greek salad.

Wednesday - Crockpot Barbecue Chicken... garlic smashed potatoes... green beans with shallots, sundried tomatoes and feta.

Thursday - Vegetarian Tostadas ... Take a tostada, spread with refried beans, then add toppings of your choice - baby lettuce, homemade salsa, tomatoes, raw cheese, homemade guacamole, onions, cilantro, raw pumpkin seeds - tasty and super easy!

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night - usually... but tonight it's an old standby - Dilled Salmon Patties with horseradish sauce ... roasted asparagus... forbidden rice salad .

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

  
image by callacab722  via photobucket

I LOVE salsa and when tomatoes are not in season, I turn to canned.  Homemade canned would be the way to go, but if you don't have that, my favorite store bought brand is organic Muir Glen Fire Roasted Tomatoes.  Here is a fast, easy and yummy almost-fresh salsa:

Place the following, in this order, in a food processor:

1 garlic clove - pulse until fine.
½ jalapeno - I remove most seeds if I am making it for the family -  pulse until fine.
Handful of cilantro leaves - pulse until fine.
½ sweet onion - pulse to chop.
2 ~14.5 oz cans of fire roasted tomatoes - pulse to mix.
Juice of ½ a lime - pulse to mix.
1 T cumin - pulse to mix.

Taste.  Add salt to taste if desired and pulse to mix.

Taste again.  Cut some of the acidity of the tomatoes with a touch of honey if needed or desired and pulse to mix.

Serve with your favorite chips.

Add-ins: mashed avocado, black beans.

Enjoy!!!

        

Photo by M Borum for chivetalkin.com

I get lots of requests for DH's favorite pasta dish.  It is super simple, easy to embellish with whatever variations you or your family would like and quite delicious. 

There is no "recipe" but here is what I do:

Whole Wheat Pasta - We like rotini or penne.  I use about 12 oz of dry pasta.  Cook according to directions.

6 links of sweet Italian sausage - either turkey or chicken.  I am sure it would be good with pork, but I use the poultry sausage.  While the pasta is cooking, in a large saute pan, over medium high heat, place a tablespoon or two of oil reserved from the sundried tomatoes into your pan.  Remove the sausage casings.  As you are removing the casings, pinch off bite-size pieces of sausage into your pan and cook until done.

1 C of sundried tomatoes in oil... left whole or sliced.  Reserve the oil.  You may also want to add some of it to the finished dish if it needs some...lubricant.  LOL.  I let the tomatoes sit on a paper towel to absorb some of the oil before adding them to the pasta.
  
8 oz mozzarella cheese, sliced, then cubed.  I prefer fresh mozzarella.

3 C baby spinach leaves, add raw.

1 small jar artichoke hearts, drained.  This is optional.

Fresh basil, about 5 leaves rolled then snipped.

Fresh shredded or shaved parmesan cheese to taste.

Salt and pepper to taste.  Sometimes I sprinkle red pepper flakes in for a kick.

Mix Everything together and serve.

Feel free to add more or less of any ingredient... just be careful of adding too much pasta.  I prefer it to be chock full of the "goodies" and have the pasta as a "background" ingredient. 

Enjoy!
   

        

Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.
 
The Moroccan Pita Sandwiches from last Tuesday were amazing!  We will make them again for sure.  I tweaked the recipe a bit by not adding all the spices called for and they turned out delicious. 

I have said it before and I will say it again, having a menu plan saves the day more often than not.  We had another unexpected evening out and I was easily able to move Thursday's meal to Friday.  We didn't have POW as planned, but that's OK.  I had a plan, so there was no stress trying to come up with dinner. 
 
Here is what we are eating this week:

Monday - Meatless Monday - Vegetarian - Spinach Pesto Pasta  - basil pesto, baby spinach, whole wheat fettuccine, sundried tomatoes, feta cheese and pine nuts and fruit salad.

Tuesday - A few weeks ago, I made this salad vegetarian one week and with chicken the next.  I like it both ways, but this week I am making it with chicken (and maybe bacon again!) for a Layered Cobb Salad of organic romaine and baby spinach, raw cheddar cheese, mixed black and green olives, red onion, avocado - and whatever other veggies look good and "local" at the market. Dressed in a homemade creamy pepper parmesan dressing.  I am addicted to this salad!

Wednesday - Oven Broiled Steak with Horseradish Sauce...mixed mushroom saute...mashed cauliflower (instead of potatoes)...caesar salad. 

Thursday - Salad Nicoise with either wild caught canned or oven baked salmon and a fruit salad on the side.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night - this week it will be takeout from the local pizzeria AND a big salad.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

        

 
Welcome to Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

Please forgive me, I have been neglectful to Chivetalkin over the past couple weeks and during my visit to Minnesota.  My mind has been otherwise occupied.  Slowly, but surely I hope to get back into the swing of things this week.  My family and I have been on an emotional (and physical) roller coaster with hellos and goodbyes, laughing and crying and packing, packing and more packing.  But it was so awesome to be together and as my Dad said "Even THIS has been good thing, being together..." THIS is Lewy Bodies Dementia and it is an insidious disease. Period.

There are just 3 Days left!!! Thanks again to all who entered the Chivetalkin - Lotus Foods Giveaway! It was a fun giveaway to do and remember EVERYONE is a winner with the chivetalk10 coupon code at Lotus Foods . You get 10% off your entire order now through May 20th!

I am going easy this week - sandwiches, salads, pasta.  Here's what's on the menu:

Monday - O-U-T

Tuesday - Inspired from Cooking Light September 2009 - Moroccan Pita Sandwiches  - grassfed beef burgers spiced with cumin, cinnamon, ginger and topped with mixed baby lettuce and greek yogurt sauce... carrot and currant slaw.   

Wednesday - Vegetarian - Portabella Mushroom Sandwiches with roasted red peppers, mozzarella cheese, fresh basil and baby spinach on artisan bread... oven roasted sweet potato fries.

Thursday - DH requested his favorite pasta dish this week... Turkey Italian Sausage and Whole Wheat Pasta with sundried tomatoes, fresh basil, mozzarella cheese and artichokes... homemade caesar salad.
 
Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night - this week it will be takeout from the local pizzeria AND a big salad.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via McLinky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.