Three Cheese Pie with Leeks, Mushrooms and Spring Peas

I wanted to call this an Eggless, Three Cheese Quiche but my 5 year old daughter who is my editor in training adamantly insisted I "call it what it is, a Three Cheese Pie!" Which by the way, she "liked almost a lot but not as much as tacos." Back to the drawing board.

This is a recipe my mom has been making since I was a little girl and I've tweaked it just a little varying the cheeses and fillings which can be done to your liking each time. My mom calls this a torte,  call it what you will, I've made this pie twice this week, yes twice. If you follow me on Facebook or Instagram you are well aware of the fact that after hours of preparation (mostly cosmetics and prop work) I eagerly pulled my first quiche out of the oven forgetting it had a removable bottom  and the outer ring which had been in the oven for 45 minutes then the broiler for 5 found itself sizzling on my bare wrist. As any dedicated chef would do when the sun is quickly setting and all hope of snapping a decent picture is fading away, I left the scalding hot metal ring on my wrist trying to find another towel or pot holder for at least 7.5 seconds.


Then, I dropped my beautiful quiche/pie/cheesey disaster right onto the open oven door.


And cried.



So here we are having "Cheese Pie" 2 days in a row. I'm o.k. with that. My daughter wants tacos.
The suffrage of little children who are born to food bloggers.

The second attempt was more glorious than the first (I pretty much burned the pastry edges in trying to beat the setting sun) and so all is good. Due to the fact that I had a faulty tart pan  dropped my first pie, I am extending the giveaway from Lucerne for a $100 giveaway to Safeway Stores. My misfortune is your good luck!




Please do enter HERE, the odds are good and the Lucerne assortment of cheeses even better! I do most of my shopping at Safeway and am a Lucerne Dairy lover from way back!

Ingredients

1-2 tablespoons olive oil (mushrooms require more oil)

1/2 pound baby bella mushrooms, sliced

1 leek (*white and light green parts only) sliced lengthwise twice then chopped

1/2 cup frozen peas

3/4 cup half and half

10 ounces ricotta cheese

8 ounces white sharp cheddar cheese, grated 

3 ounces crumbled goat cheese

1 teaspoon Herbs de Provence

1/2 teaspoon sea salt

generous amount of freshly ground black peppercorns

Tomato wedges for spreading on top

Saute mushrooms & leek in oil for a few minutes. In a large bowl, mix all ingredients (except tomatoes) & pour into baked pie shell.  Top with tomato wedges. 

Bake 325°F. 45 min.  Cool slightly. Cut into wedges & serve

For the Crust

 1-1/2 c flour

 1/4 t salt

 1/2 c butter ~ 6 tablespoons ice water.  

Blend first 3 ingredients in a Kitchen Aid mixer til butter is thoroughly blended in and it looks somewhat like cornmeal.  Add ice water, one tablespoon at a time, while blending, til dough comes together into a ball.  Roll out to a size slightly larger than your pie plate.  Roll crust onto rolling pin and place on pie plate. Prick the pie shell a few times with a fork and bake in preheated 400°F. oven, for 8 minutes only. 

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Baked Three Cheese Mac with Slow Roasted Tomatoes

Toasted Ravioli Caprese

Mushroom and Eggplant Stroganoff

Pozole Rojo #SundaySupper

This classic south western soup hails from Mexico and is exploding with all of the traditional flavors and spices you would find there. When the weather is frigid and gloomy during the winter months I can't get my hands on a piping hot bowl of spicy pozole quick enough. 

This week on Sunday Suppers we are all sharing the foods and flavors from our home towns. I could not be more excited to share my favorite cuisine, Mexican food, with all of you.


Growing up and living in the southern Arizona my entire life means that the flavors and traditions of the south west are home to me. Salsas, guacamole, spicy beans and rice and the sauces, oh the sauces! We pretty much put cayenne, cumin, garlic and especially salsa on almost everything here in Phoenix, especially in our household. Even on peanut butter, eggs and cottage cheese!



This soup is very hearty and just spicy enough. Home made rojo (red) sauce is as easy as soaking dried ancho or guajjillo peppers in hot water and throwing them in your blender with a few spices. The flavor is unparalleled to the canned stuff you'll find on the grocery store shelves.

Hominy is basically dried corn that has been soaked in a mineral lime bath.

This alkali process, known as nixtamalization, loosens the hulls from the kernels and softens the kernels themselves. The process can cause the kernels to double in size, which is why it may look a little strange. 

In Mexico it's mixed with water and milk to make the beverage atole, which is sometimes flavored with chocolate. Closer to home, it's used to make grits. It's also the main ingredient in masa used to make tamales.

I personally don't care for the canned stuff. I buy this brand in the frozen aisle. 

Tempeh, is a fermented soy product originally from Indonesia. While not as popular as tofu here in the States it has significantly better health benefits than tofu. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake like form and is used in vegetarian burgers, tacos, on top of salads and in this pozole!

Read more about Tepeh on World's Healthiest Foods

Recipe slightly adapted from Thug Kitchen Cookbook

SERVES       6               TIME      INACTIVE:   20 MINUTES      ACTIVE: 30 MINUTES

You Will Need:

5 large dried guajillo or ancho chilies, toasted

2 cups tepid to warm water

5 cloves garlic clove, chopped

2 Tablespoons of unsweetened cacao powder

1 teaspoon olive oil

1 large white or yellow onion, chopped

8 oz tempeh, crumbled

2 cups cooked hominy 

1 zucchini, chopped

1 Tablespoons of dried oregano

2 teaspoon ground cumin

1/4 teaspoon salt

5 cups vegetable or chicken broth (preferably home made to reduce the sodium intake)

1 teaspoon walnut syrup or honey

Juice of just one lime

Throw chilies in the water and soak for 15-20 minutes. Remove chilies, reserve the water. Cut of the chili tops, remove seeds, and chop up. Place in a blender with garlic cloves, cacao powder, and chili pepper water and blend til you have chili-garlic clove paste without any large lumps.

Warm the oil in a large pot over medium-high heat. Add onion and saute for just two minutes. Add tempeh and saute until both onion and tempeh begin to brown, about 3 more minutes.

Add hominy, zucchini, oregano, cumin, and salt. Stir altogether, adding chili-garlic clove paste. Toss it around so things are well covered. Pour in broth, cover and allow it to simmer for 20-30 minutes. Remove from heat and add walnut syrup and lime juice. Taste and adjust spices to your liking.

Serve hot together with your favorite toppings, for example sliced cabbage, avocado, green onions radish matchsticks cilantro and lime wedges.

YOU MAY ALSO LIKE



Sopa de Almejas  {Clam Soup}

Simple Pozole Verde

Grilled Fish Tacos on Home Made Blue Corn Tortillas

A huge thanks to Coleen from The Red Head Baker for hosting this fun Sunday Supper!


This is an amazing opportunity to discover some of my favorite foodies favorite foods from their own home towns! Who better to look to for good food than someone who has grown up cooking and perfecting the flavors of the place they know best?



Breakfast

• Alamo City Breakfast Tacos by The Weekend Gourmet
• Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
• Mickey Mouse Waffles by Wallflour Girl
• New York Style Bagels by The Girl In The Little Red Kitchen
• Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

• Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
• Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

• Baked Buffalo Chicken Wings by Peanut Butter and Peppers
• Cuban Sandwich Crostini by Casa de Crews
• Cuban Sandwich Dip by Family Foodie
• South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

• Chicken and Dumplings by Food Lust People Love
• Crockpot Cincinnati Chili by Palatable Pastime
• Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
• Honey Cola Baked Ham by Magnolia Days
• Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
• Joe's Special by Nosh My Way
• Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
• New England Beans and Cod by Cooking Chat
• Oven Toasted Ravioli by Curious Cuisiniere
• Philadelphia Tomato Pie by The Redhead Baker
• Pierogies by Hezzi D's Books and Cooks
• Portobello "Philly Cheese Steak" by PancakeWarriors
• Pozole Rojo by Simply Healthy Family
• Revved-up Poutine by Jane's Adventures in Dinner
• Rice with Pork and Pineapple by Basic N Delicious
• San Francisco Cioppino by Eat, Drink and be Tracy
• Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
• Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
• The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
• Upper Peninsula Pasties by Recipes Food and Cooking
• Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
• Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

• 1905 Salad by Supper for a Steal
• Chicken Rice Pilaf by Crazy Foodie Stunts
• Classic Italian Risotto in Bianco by La Bella Vita Cucina
• Greek Salad with Potato Salad by Ruffles & Truffles
• Korean Steamed Eggs by Hip Foodie Mom
• Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

• Apple Crisp by Serena Bakes Simply From Scratch
• Buckeye Cupcakes by Desserts Required
• Carob Bumpy Cake by Pies and Plots
• Chocolate Earthquake Cake by That Skinny Chick Can Bake
• Chocolate Pocky Cake by NinjaBaker
• Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
• Lemon Buttermilk Bundt Cake by Alida's Kitchen
• Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
• Mile High Strawberry Pie by Cindy's Recipes and Writings
• Pear Parkin by Happy Baking Days
• Vegan Timbits by Killer Bunnies, Inc
• Vernors Cake by Country Girl in the Village

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

DIRECT TV STEALING FROM CONSUMERS

I know my platform revolves around health and fitness and being our best self each day, but I also feel that it is important to share stories that will inform and protect others from illegal and criminal activity which in a way is taking care of ourselves through this journey of life.  My share is personal and is a consumer horror story that has happened to me and my husband.  My goal is always to reach out to help and support others going through the same scenario and at the very least provide awareness especially if you are considering becoming involved with this company.  I filed the following report today with an online dispute service:

Direct TV has committed fraud and unauthorized removal of funds from our bank account. We have been loyal customers since 2009, never late on a payment, and out of contract with them since 2011.  We have been dissatisfied with their services for quite some time and over the past year have spent many hours negotiating bill reductions as every three months they would increase the bill and reduce the service.  Our Direct TV box failed and was no longer operational, which forced us to contact them once again for assistance. They offered to bring a "replacement" box at no charge and apology for the disruption in service...blah blah blah. They installed the replacement box and all seemed back to the normal increase of fees, reduction of service, etc. We decided to cancel service tired of going through the same song and dance of disenchantment and hours of BS on the phone.  Upon cancellation, Direct TV informed us that there would be an early contract cancellation fee applied of $340.  We have not been in contract with them since 2011, however they stated that the box installed in our home was a requested upgrade and put us in a 2-year contract.  This is a blatant lie and we have been good about documenting all conversations, names, specifics, etc.  In addition, we signed no 2-year contract when the replacement box was installed. After hours of trying to explain that this was an error on their part, they stated that there was nothing that could be done even up to the supervising end and we were given an address to submit a dispute of billing.  Direct TV would not provide phone numbers to their Legal Department and they were to only be contacted via letter.  That in itself is absolutely ridiculous that the Legal Department of Direct TV is unreachable by phone to resolve a conflict.  The Direct TV supervising staff informed us that we were right and it could be resolved at this level.  We drafted a letter to the Legal Department, Office of the President, Direct TV, INC, P.O. Box 6550, Greenwood Village, CO 80155-6550 which still has not been responded to.  The worst was to come when we opened our American Express statement and saw that Direct TV had made an unauthorized charge to our card in the amount of $340.  Direct TV is a company filled with liars, scammers, and thieves and we are more than upset about what has happened.  We have researched this subject via the Internet and have discovered that Direct TV is performing this scam nationwide and stealing from their consumers whenever a cancellation of service occurs.  We will be following the guidelines of many others and filing a Civil Lawsuit in Small Claims Court to recover our money and also will be charging them loss of wages and court filing fees.  The actions of Direct TV are criminal and we are hoping that our voice will be able to help others out there going through the same thing, and to inform people to not subscribe to Direct TV, and if you are leaning in that direction DO NOT PROVIDE ANY CREDIT CARD to hold on your account because they WILL steal from you. 

I am interested in hearing from anyone who has had this occur, are going through it, and those who are in need of a platform to voice their complaints.  With everything that I am reading online with the malpractices of Direct TV, this has been an ongoing issue along with many other criminal actions committed by Direct TV on their customers.  Several voices can create BIG WAVES and I am sure your comments will provide support and relief to many.  Let's put a stop to unfair business practices against innocent consumers.

Post your comment or complaint below and Stay Healthy!

Sweet Corn and Green Chile Chicken Tamale Pie #SundaySupper

Let's be honest. Not many foods can cure the blues or comfort the soul like a good, home made casserole from mom's kitchen. O.K., you're right, maybe a hot bowl of soup will do the trick but a hearty casserole cooked from scratch does it every. single. time. The best part is, casseroles are  simple, frugal and family friendly. Win - Win!



This week on Sunday Supper we are all sharing our favorite casseroles straight from our kitchens. From breakfast casseroles to our classic ones you remember as a child to oh-so-sweet ones you never knew you couldn't live without! My talented friends have compiled a list of delicious casseroles to get you through those last few months of winter frost.






I for one could use a super simple supper that brings everyone to the table with eagerness after the Holiday clamor. A casserole is just the thing. I admit, this one can be a bit more time consuming and isn't fit for a busy weeknight meal but it can be easily converted to fit your busy lifestyle by substituting jarred sauces for fresh ones although if you know me at all, I strongly urge you to at least attempt the later when you have the time.

There is a World of difference when you use fresh produce in place of canned. 

Tomatillos


These little green fruits are also known as Mexican Husk Tomatoes and are the main ingredient in Chile Verde, a popular {and my favorite} sauce in many South American foods.  They take on a wonderful sweetness when roasted in the oven for a bit and blend up into a very unique sauce or salsa. Make sure you remove the husks and then rinse them well under cool water to remove the natural sticky film.

Green Chile

Anaheim or New Mexican Chiles are one of the mildest chile's available.  I've not eaten them raw but when charred add a whole new dimension to South Western and Mexican cuisine. Simply wash and dry them, pop them in the oven under the broiler or on the grill and in less than 30 minutes you'll have an authentic South Western meal at your table. 

Having lived in the South West my entire life I've learned a thing or two about the fundamental flavors that make the food go from mundane to monumental.

While there are many, these are the quintessential flavors in many a Mexican food.  They are pantry staples in our home and I use them daily.

Other than roasting the chilies and tomatillos everything basically gets thrown into the baking dish and the sweet corn pudding spread on top.

Sweet Corn and Green Chile Chicken Tamale Pie

Ingredients

2 large boneless, skinless chicken breasts, chopped into bite size pieces
10-12 tomatillos, husks removed and rinsed
3 Anaheim chile's
3 cloves garlic
2 large handfuls shredded Mexican blend cheese (Cheddar, Jack, Colby)
1 - 14 oz can diced tomatoes
1 - 14 oz can chili beans
1/2 yellow onion, chopped.  2 teaspoons cumin. 1/2 teaspoon salt 

Sweet Corn Topping

1 cup yellow cornmeal
2 cups chicken broth or water
1 - 8 oz. can cream of corn
2 tablespoons real butter, no substitutes (don't be afraid of butter)




Preparation

Preheat oven to 450F.  In a cast iron skillet place the green chilies. Roast for 15-20 minutes then carefully flip over using tongs. Roast another 10 or so minutes until the skin is charred. Carefully, remove from oven and place in a paper bag. Roll the bag closed and let them steam while you prepare  the other ingredients. This will  remove the skins.

In small sauce pot, combine chicken stock and corn meal. Over medium high heat bring to a boil. Stirring occasionally. When slightly thickened, after 5-7 minutes, add butter, stir till melted then add creamed corn. Stir to combine, remove from heat. Set aside.

Place the tomatillos on the skillet and roast them for 20-25 minutes until charred but not burned. Carefully remove from oven and place in a blender. Add the garlic cloves, cumin and salt to blender, close lid tight and blend on medium-high for a minute until the sauce is smooth.

Lower the heat in the oven to 400F

Remove chilies from the bag and slip off the peels. Discard the peels and chop the chilies into pieces.

Place cubed chicken, onion, chopped chilies, beans, canned tomatoes in a casserole dish.  Carefully pour the tomatillo sauce over the mixture. Top with cheese. Spread sweet corn mixture evenly over the top. Place casserole dish in oven at 400F and bake for 2-40 minutes {depending on the depth and type of dish you are using, a cast iron skillet will require much less cooking time than a ceramic casserole dish}. When the corn meal crust is lightly browned and firm it is done.

Remove from oven and let cool on a wire rack for at least 10 minutes before serving.

Serve with sliced avocado, sliced radishes and sour cream if you please. 

Captivating Breakfast Casseroles

• Boozy Baked French Toast from Brunch with Joy
• Orange & Date Wife Saver Breakfast Casserole from A Mama, Baby & Shar-pei in the Kitchen
• Spinach, Sausage and Polenta Breakfast Casserole from The Redhead Baker

Appetizing Casserole Sides

• Baked Cauli-Tots Casserole from Cupcake and Kale Chips
• Savory Sweet Potato and Sausage Bread Pudding from Nik Snacks
• Shredded Brussels Sprouts Casserole from Take A Bite Out of Boca

Main Event Casseroles

• Artichoke and Spinach Macaroni and Cheese Casserole from Ruffles & Truffles
• Baked Penne with Roasted Cauliflower and Italian Sausage from Hezzi-D's Books and Cooks
• Bison Meatloaf Casserole from Jane's Adventures in Dinner
• Cheesy Chicken Corkscrew Casserole from Recipes Food and Cooking
• Cheesy, Creamy, Cauliflower and Sausage Casserole from Eating In Instead
• Chicken Enchiladas from Serena Bakes Simply From Scratch
• Chicken Parmesan Quinoa Bake from Alida's Kitchen
• Chicken Ramen Mini Casseroles from The Ninja Baker
• Chicken with Whole Grains Casserole from Cindy's Recipes and Writings
• Chinese Noodle Casserole from Momma's Meals
• Crab Casserole for Two from Magnolia Days
• Homemade Poppy Seed Chicken from Food Done Light
• Fully Loaded Tater Tot Casserole from Culinary Adventures with Camilla
• King Ranch Casserole from The Texan New Yorker
• King Ranch Mac and Cheese from The Weekend Gourmet
• Baked Ziti with Meatballs from Curious Cuisiniere
• Mexican Lasagna from MealDiva
• Mom's Taco Casserole from Lifestyle Food Artistry
• Moroccan Polenta Casserole from Pancake Warriors
• Moussaka from Nosh My Way
• Neeps & Tatties Casserole from Happy Baking Days
• Quick No Boil Tuna Pasta Bake from Mess Makes Food
• Sausage Peppers and Onion Pasta Casserole from Family Foodie
• Southwestern Spaghetti Pie from The Messy Baker
• Cheesy, Layered Italian Pasta Torta from La Bella Vita Cucina
• Stove-top Four Cheese Mac and Cheese from The Girl In The Little Red Kitchen
• Supreme Pizza Strata from A Kitchen Hoor's Adventures
• Sweet Corn and Green Chile Chicken Tamale Pie from Simply Healthy Family
• Taco Casserole from Peanut Butter and Peppers

Decadent Dessert and Sweet Casseroles

• Baked Lemon Dessert from Food Lust People Love
• The Best Homemade Cinnamon Rolls from Pies and Plots
• Butterscotch Bread Pudding from The Foodie Army Wife
• Classic Apple Crisp from That Skinny Chick Can Bake
• Ultimate Deep Dish Brownies from Recipe for Perfection
• Vegan Oreo Rice Krispie Treats from Killer Bunnies, Inc

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pear and Gorgonzola Salad with Winter Citrus Vinaigrette and a $100 Giveaway from Lucerne

So here we are.  It's that time of year where some of us  (I won't mention any names.... sniff sniff) are feeling a little full around the midsection. Which means many of us (sighhh)  will be looking to lighten up our grazing habits a wee bit.



I for one can not zip up my favorite skinny jeans and just received a very unsettling photo that I was tagged in on Facebook where I resembled the Marshmallow State Puff Man a little to closely.


Un. cool.






Soooo,  no more cheese platters and potlucks,  goodbye to the chocolate covered whatevers and off with the pastries and ham  OFF WITH THEIR HEADS!  and onto the salads, veggie soups and green smoothies. Who's with me!?

I know this is a pretty  common  classic salad but it's one of my very favorites, I mean it's a classic for a reason right? I always forget just how delicious it is until I take that first bite and roll my eyes towards the back of my head. Yeah, it's that good.



These cute little  Forelle pears are so crisp and sweet and pair perfectly with Gorgonzola's salty, nutty and sharp flavor. Gorgonzola is similar to blu cheese but a bit creamier, and doesn't have quite the sharp 'bite' to it as blue cheese. It is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. I love it for crumbling on salads but also melting on top of potato soup, on pizza and on top of grilled fruit. 

source

Salad      

SERVES    4

3 cups baby herb salad (or your favorite mix)

1/3 cup chopped walnuts (toasted for more flavor)

2 Forelle Pears sliced thinly, stems removed (or pear of your choice)

1/4 cup golden raisins (or dried fruit you have on hand)

1/3 cup Gorgonzola cheese, crumbled



Citrus Vinaigrette Dressing

MAKES 1½ CUPS

• 1 small shallot, finely chopped
• ¾ cup olive oil
• ¼ cup Champagne vinegar or white wine vinegar
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• Kosher salt and freshly ground black pepper

Toss all ingredients for salad in a large salad bowl. In a small bowl whisk together all of the ingredients for the vinaigrette. Lightly toss the vinaigrette on the salad and toss to coat.
















Gorgonzola Goodness from around the web.

Pear Gorgonzola Grilled Cheese from House of Yum

Gorgonzola Cheese Cups with Pear & Hazelnut Green Salad from Cookin Canuck

Mushroom and Kale Lasagna Roll Ups with Creamy Gorgonzola Cauliflower Sauce from

Closet Cooking

Safeway and Lucerne Dairy are offering a $100 giveaway to one lucky 

Simply Healthy Family reader! Enter below and explore all of the many Lucerne cheeses, yogurts and other dairy products at Safeway!

a Rafflecopter giveaway

FITNESS IS MORE THAN THE PHYSICAL

Fitness involves more than how much weight is lost or reps in a set that can be accomplished.  Being a fit person involves discipline for each day, creates awareness, and instills conscious living. Fitness is a lifestyle and goes way beyond the physical.   Having the desire to obtain a quality life and following through on that goal really defines being healthy and fit, and when the focus remains in that direction, we set ourselves up for feeling and looking our best for life. 

We put so much pressure on ourselves to squeeze into the tiniest jeans or boast the largest biceps, that we tend to forget how being fit is supposed to feel.  A fit and healthy body should be free or minimized of pain and many people do not realize just how good we are supposed to feel, and instead accept and accommodate pain on a daily basis.  A fit lifestyle includes physical exercise but not of the nature that will injure our bodies and create chronic setbacks, and eating healthy nutrient dense foods that provide our bodies with healing qualities.  Rest is also on the menu for a fit body and a very important part of the program.  Without proper rest and sleep, our bodies will not recover from the demands placed on it through workouts, stress, and the overall daily grind.  Balance of work and play is also a part of a healthy lifestyle and forgetting how to reach our inner child is sadly lost through the busyness of life.  Taking an active rest day enjoying the outdoors, or a shutdown day complete with pajamas and movies may be the trick to recharge the mental batteries. 

We all can enjoy our life and live a healthy lifestyle at the same time. This is the absolute truth and is accomplished by simply being consistent with our choices and follow-through.  Being fit does not take working out seven days a week for several hours a day and eating boiled fish and broccoli.  This is far from what living a healthy lifestyle looks like.  When our thoughts are on taking the best care of ourselves, the enjoyment of living this life flows naturally like breathing.  The desire to purchase fresh healthy foods and try new recipes is more of an exciting thing to look forward to and not a curl your lip up downer for a Friday night.   Also, when that is combined with finding an exercise program that is enjoyed and works for your body, nothing feels better and provides a positive mental outlook.  The balance of life through play and rest can’t be emphasized enough because life is about quality and feeling our best. 

When the focus is on health and improving the quality of our life, the “fit” part of that equation happens along the way.  Letting go of the stress of wanting to look a certain way tomorrow and concentrating on how good being healthy feels will eliminate the frustration and pressure that we too often place upon ourselves.  Living a healthy lifestyle encompasses everything that we do on the daily and the fact that we are physical beings does not mean that the emphasis on fitness is all about the physical.  Our awareness of the importance of being a healthy person, what we are consuming, how we move our bodies, how we think and act, and the balance we create for ourselves are all included within the definition of fitness.  What do you think about that and hopefully this has opened your eyes to a new attitude when it comes to being a fit person?

Me and My Hubby

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button below to select your feed preference. I look forward to responding to your comments and appreciate your shares.

Happy Stay Healthy New Year!

Darla

DON'T MISS MY FREE UPDATES

Orange Beef, Shitake and Broccoli Stir Fry with Candied Oranges

This recipe is not only simple and super fast to make but totally legit (my teenager would die if I used that term in public...... or is it back in style?).  Frozen dinners and take out have nothing on this Chinese classic. Aside from slicing the meat against the grain (a feat I was always a bit wary of as a not so often meat eater) and chopping a few veggies, there is nothing complicated or time consuming to this dinner making it a perfect weekday meal. Serve on top of rice if you please and the whole family is happy.

My inspiration for this post comes from a friend of mine who says she doesn't like trying new foods/recipes because she's afraid she won't like them or "will mess them up" and therefor "waste money and time". I can appreciate that to some extent seeing as that I like what little time and money I have as well. We all have different tastes, priorities and ways of thinking when it comes to food or any given thing for that matter.


I happen to be on the adventurous, open minded and even food snobby side of trying and experiencing new foods from all cultures and corners of the World. Buying a bottle of clam juice (or two), a bottle of Black Chinese Vinegar or a basket of Nopales just to see what flavors it brings or benefits it has is not beyond my imagination or budget by any means.


That being said, I understand the hesitation to buy an ingredient listed in a recipe on a blog that you've never even heard of. Try Googling an ingredient that you find in a recipe and see what else comes up,  I've found many of my favorite recipes that way!  Clam juice for instance which is used in this recipe is also critical for flavor in many seafood dishes such as Paella, this White Clam Pasta which is a favorite of ours and also Sopa de Almejas   {Clam Soup, delicious!}.


Chinese Black Vinegar  is much, much different than the traditional store bought balsamic vinegar which is usually "quickly aged" with sugar and much to sweet and overpowering for most dishes. I've had a jar of Chinese Black Vinegar in my fridge for a very long time and turn to it often for stir fry's, fried rice, marinades and dips for egg rolls, Egg Foo Young and fried Chinese eggs.

You won't regret making candied orange peels for this recipe. 

It's a crazy simple way to add that  BAM POW  factor to a simple dish. 

 { P.S. you can dip them in chocolate for dessert. You're welcome. }

O.K. The key to tender meat is cutting it against the grain. I admit it's not exactly errrrr, idiot proof. I speak from experience. This flank steak was a little difficult to decipher. As I've pointed out you can see the longitudinal 'grains' in the steak. So, the arrows point long ways, you want to cut from top to bottom. The opposite way.

Ingredients

1 pound flank steak
1-2 tablespoons coconut oil
2 cups broccoli florets, chopped
3-5 large shitake mushrooms, stems removed, sliced
2 cloves garlic, minced
2-3 inch piece fresh ginger root, peeled and grated
1 cup beef broth
Juice of 1 orange
2 tablespoons orange zest
1/4 cup clam juice
1/4 cup Chinese Black Vinegar (or white wine vinegar)
2 tablespoons Coconut Amino Acids (or Tamari)

1 orange rind, peeled with a channel knife
1 cup water
3 cups table sugar

1 cup sliced mini sweet peppers
2 cups cooked Jasmin rice
sliced green onion for garnish
red pepper flakes or Sirachi for heat if you please




First, combine beef broth, orange juice & zest, garlic, ginger, coconut aminos, Chinese black vinegar and clam juice in a bowl and whisk together. Thinly slice the flank steak across the grain, toss in the mixture to coat. Let sit while you cook the rice and prepare other ingredients.

In a rice steamer or pot, steam the broccoli for 3-4 minutes. Do not over cook. Remove from heat and drain. Cover and set aside.

Meanwhile, heat a large Wok over medium-high heat. Add 1 tablespoon coconut oil and coat the Wok by turning it. Working in batches and using tongs carefully add the strips of marinated beef to the pan one or two at a time. Do NOT over crowd the pan. Let them cook 3 minutes then turn and cook 2-3 minutes more. Do not over cook. Remove the strips of beef to a plate and cover with another plate. Continue with the rest of the beef until done. You will need to drain the juices out of the wok in between batches, wipe clean with a paper towel and add more coconut oil.

Add all of the cooked beef to the wok along with the broccoli and  peppers. Cook just 1-2 minutes until heated through. Remove from heat and serve with rice and garnishes. 

To make the candied oranges:

Using a channel knife, peel the rind off of 1 orange. Heat 1 cup water and 3 cups sugar over medium-high heat until boiling. Turn down heat to low and simmer for 40 minutes, stirring occasionally. Remove from heat. Place orange rind in sugar water and let sit for 10-15 minutes. Using a fork, remove from pot and place an a plate. Cover with a tea towel and let sit for at least 24 hours or up to 48 hours.




notes:

Use a spoon to simply scrape off the ginger root peel, it's much easier than using a knife and saves much of the ginger root.

Tamari is a gluten free alternative to soy sauce.

Coconut Aminos are a soy free alternative to soy sauce. It is gluten free and a low sodium alternative. They contain a high level of 17 amino acids which may contribute to heart health, digestive health and mood stabilization.