On Saturday I stopped by the Regional Market in Syracuse to browse the selection of fresh, local fruits and vegetables. It was amazing to see the mounds of produce, and it was also amazing to see the crowds of people. I went at around 10am, and it was packed, and so crowded it was hard to walk. Clearly many people in the community like the fresh products available.
The best thing this time of year is all the fruit. I can grow some vegetables in my garden, but fruit is a lot harder to grow. This week for fruit we bought peaches, blueberries and sweet cherries. One of my children’s favorite things to do with fruit is make fruit smoothies. So when we got home we turned the peaches into our favorite fruit smoothie.
Peach Fruit Smoothie Recipe
Ingredients
- 2 peaches peeled and sliced
- 6 oz. vanilla yogurt
- 1/2 cup milk
- 3 ice cubes
Instructions
- Mix everything in a blender.2 peaches, 6 oz. vanilla yogurt, 1/2 cup milk, 3 ice cubes
- Add a few sliced peaches on top to make it look pretty.
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Nutrition Information
Nutrition facts are estimates.
Disclosure: MVP Health Care has provided me with compensation for this post. My participation is voluntary and my thoughts are my own.
We make our own thin crust pizza with Flat Out Wraps, Weight Watchers Cheese and Turkey Pepperoni. Delicious!
Our favorite healthy recipe is the one for roasted vegetable soup we make all year round:
Ingredients:
1 large red onion, peeled
8 ounces carrots, peeled
8 ounces sweet potatoes, peeled
8 ounces butternut squash, peeled and seeded
8 ounces sweet red peppers, deseeded
6 ounces tomatoes
1 head garlic
1 -2 tablespoon olive oil
2 sprigs fresh rosemary
1 1/2 liters vegetable stock
fresh ground black pepper
2 -3 tablespoons low-fat Greek yogurt
Directions:
1 Preheat the oven to 150°C.
2Chop the peeled and de-seeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces – 2inch diameter will be fine.
3Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
4Toss the vegetables with the olive oil until they’re nicely coated and add the rosemary.
5Place in the oven for about 1 1/2 – 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelized and almost chewy, with a much more intense and mellow flavor.
6Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
7Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.
I tweeted: http://twitter.com/#!/guettel78/status/99674775416340480
My favorite healthy recipe is sirracha aoli grilled corn with cojita cheese!
SUPER simple!
Grill corn.
Take mayo, dash of garlic powder, and a dash of siraccha hot sauce and mix together.
Spread thin layer on grilled corn.
roll in cojita cheese.
Impossible to mess up, and the layer of mayo is so thin (just enough to bind the cheese to the corn) it is technically still really healthy!
Here is one of our favorite recipes:
Vegetable-hamburger soup:
-1 lb hamburger
-1 can beef broth
-11.5 oz vegetable-tomato juice
-1 cup water
-5 red potatoes diced (skin left on)
-2 carrots peeled and diced
-2 celery stalks diced
-1 can diced tomatoes
-1 cup frozen corn
-1 cup frozen green beans
-small diced onion
-salt and pepper
-minced garlic (I used lot’s of garlic, but put as much as you like)
-Brown hamburger in a large pot. combine remaining ingredients with the hamburger in the large pot. Bring to a boil. Reduce heat to simmer, simmer for 30 minutes, or until vegetables are tender. Serve with yummy bread 🙂
–Add any other veggies you would like, mushrooms would be yummy too! I add more potatoes than the original recipe calls for, but add as many as you’d like. The more veggies you add, the less “soupy” it will be.
tweeted!
http://twitter.com/#!/Raggedybabygift/status/99679366224678912
We cook a lot of stir fries and we use 1 lbs boneless, skinless, chicken breasts cut into bite sized pieces and cook in a little oil. When nearly done, toss in equal parts minced ginger and garlic. Remove chicken and set aside, then add more oil and add in 2 cups of seasonal vegetables, when nearly done add in the chicken, mix and add a bit of soy sauce.
Strawberry & Bananas Fruit Smoothi.es they are soo yummy & all the kids love them. They add a tiny bit off chocolate syrup to theirs sometimes 🙂
farrah_jo@yahoo.com
Better for you Tuna Noodle casserole recipe
2 cans condensed Campbell’s 98% Fat Free Cream of Mushroom Soup
1 cup skim milk
2 cup peas
2 cans (6oz) Solid White Albacore Tuna, drained
4 Cups Cooked Heartland Whole Wheat Rotini Pasta
2 tbsp dry bread crumbs
1 tbsp Smart Balance Buttery Spread
Directions
Mix ingredients (except bread crumbs and Smart Balance) and put into 3 quart casserole dish. Bake at 400 degrees for 30 minutes. Take out and top with bread crumbs and melted Smart Balance. Bake for another 5 minutes. Makes 8 servings.
Our favorite healthy recipe is to make our own home made raw almond, cashew, or walnut butter. The basic recipe is to take a 2 cups of raw (unroasted) almonds, blend in a food processor, adding in a little honey and sea salt. I prefer to make my own so Im sure it’s additive free.
During the summer months, we’re really big fruit eaters. I will leave a bunch of fruit in a big bowl in the fridge with a box of toothpicks… works like a charm! As for dinner, we eat a ton of chicken as our standard meat and a great protein!
https://mobile.twitter.com/#!/LuckyDuckyToo/status/99688698798551040
This is my favorite smoothie:
I cup yogurt
1 cup strawberries
1/2 cup banana
1/4 cup apple juice
1/4 cup ice.
So yummy!
We enjoy vegetarian stuffed peppers:
Ingredients
* Two large bell peppers, halved and seeded. (I like to use yellow or red ones.)
* 1 (8 ounce) can stewed tomatoes, with liquid. (Use a variety with spices, like basil and oregano.)
* 1/2 (15 ounce) can kidney, black or white beans, drained and rinsed
* 1/3 cup quick-cooking brown (or white if you don’t have brown) rice
* 1/2 cup frozen corn kernels, thawed and drained (Canned doesn’t work as well.)
* 2 tablespoons hot water
* 1/2 cup shredded mozzarella cheese
* 1 tablespoon grated Parmesan cheese
Directions
1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
2. In a medium bowl, mix tomatoes (don’t drain), rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
3. Stir corn and beans into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese.