Frijole Friday

 Ever since I became a frijolera this is the way I keep my beans. Sometimes the healing that you need comes in a jar and i almost always have some ready to go out the door if needed. Upon leaving I say "if you would like more frijoles bring the jar back ",and that's how the reciprocity works.

My husband's Abuelo used to call me frijole because it's how he pronounced Holly. Such an endearment that I miss as much as his flowery tortillas.

Frijole's Frijole - The Crockpot Method 

. Put four cups dried pinto beans into the crock pot

. Fill the Crock-Pot with water leaving an inch at the top

. Set the crock pot for high and let it do the cooking

. I add salt along the way as I stir the beans so there is no definite amount, just taste as you go along

* Sometimes more water needs to be added as you go along, keep an eye on the beans don't let them burn, they're ready when the consistency is soft and palatable enjoy!

P.S. don't forget to put them in a glass jar ! Feliz Dia de Independencia 🇲🇽

Que Pasa Calabaza

Pumpkins in December? Yes, I finally got around to taking them off of the porch and into the kitchen. In October for Halloween I purchased these table top pumpkins for $2.98 each at H.E.B. To the tune of Jazzy Christmas tunes playing in the background I cut these orange beauties in half. These pumpkins are so full of flesh and had three seeds sprouting already. I promptly put the sprouts into  soil pots to see what develops later. The rest of the seeds I coated in coconut oil, sprinkled with cinnamon and a bit of sugar to roast with the pumpkin halves.

I recently purchased a glass pie dish, in which I can make my own crust instead of buying graham cracker ones. I made an almond flour crust from WholesomeYum's recipe, and the Double Layer Pumpkin Cheesecake recipe I used can be found at All Recipes.Com. We will  enjoy this dessert after {L}'s Winter Band concert tonight and before we hang up our stockings!

💕 Season's Greetings from my Holiday Kitchen to yours 💕

On The Table

Day 1 - December Reflections

I made scones for the first time today, hence the the not so uniform shape. They turned out pretty tasty though, all the kids liked them. I tweaked  Ocean Spray's Cranberry Scones recipe a bit by using left over cranberry relish  from  Thanksgiving  instead of the dried cranberries and orange zest the recipe called for. I'll be experimenting in the kitchen more as the holiday season progresses so stay tuned for food flips or flops!

A Slice Of Pumpkin Goodness

Now that Halloween has came and gone I have pumpkins that went un-carved laying around which is great fall decor and an awesome food source. Since November arrived the weather has swiftly shifted to cold and chilly. Time to use the oven again and make some soul warming food. 

First pick a medium sized pumpkin and split it. Scoop the seeds out and set them aside so you can make Sweet or Savory Seeds. I put the pumpkin on a baking sheet for 1 1/2 hours at 350 degrees in the oven. Let the pumpkins cool and slice off the rind. Chop pumpkin into pieces to blend in the blender. It was really thick  so I added a little milk.

This pumpkin produced 4 1/2  16 oz mason jars of puree. I plan on using this yield this week so into the fridge it went. You could also freeze it for further use. Perusing pinterest for recipes is on my to do list (wink).

 I made Pumpkin Chocolate Chip Bread for a rainy day after school snack and coffee accompaniment. Even though I folded in the chips they still sank to the bottom, but I had no complaints. As I write this the last slice was just devoured. What soul food are you making now that the wheel has turned?

Sweet & Savory Seeds

 It's pumpkin season! My favorite part of carving Halloween pumpkins isn't carving and getting all gooey, it's the bounty  of seeds.

 The four medium size pumpkins we carved gave us about six cups of pumpkin seeds. Instead of the traditional salted roast, I wanted to try something different. So of course I went to Pinterest to see what other's cook up, and get the scoop on how to.

After looking through a billion recipes I finally stopped being picky and used these recipes.

Sweet Seed recipe  @ undressedskeleton

Savory Seed recipe @ europeancutie

The sweet seeds were hands down the kids favorite and the jar was empty pretty quick. Rosemary on the savory seeds smelled so amazing when roasted but did make for odd tasting seeds. You never know until you do! Have fun discovering fall food.

Summer Body Transformer 30 Day Challenge Intro

Summer has been in full swing with all it's blazing glory, and you know what that means right? Welcome to the season of less clothes and more exposed skin. I like to stay fit and healthy in general but it's been awhile since I've really worked out hard. In May I strained some muscles in my left shoulder and back that left me un-able to use weights for almost two months. I'm ready to get back in action and build some sexy muscles that I can flaunt at the beach and water park, seriously I have muscle tone envy of some body's I've seen.

A new 30 day challenge started yesterday called Summer Body Transformer 30 Day Challenge. The workout videos are available each day on YouTube. I've have day  2 under my belt already . I hope that by blogging my progress and some of my meal recipes I will stick with this.  Accountability is key for me to stay strong and motivated. So who is down to get fit with me? 30 days will come and go pretty fast but believe me you will definitely have something to show for it!

So here it is that "here in the now" before pic, complete with mommy stretchmarks and tubal ligation scar that looks like a second belly button. If your doing the challenge I suggest you take a before pic so you can see all your hard work and progress. Here's to gaining muscle tone and getting in healthy sexy shape.

Here's what I ate yesterday. I'm an Octo-Lavo Pescatarian Vegetarian, if that makes any sense.

. Morning coffee - 8 oz

. Water - 16 oz

. Breakfast        

                

STRAWBERRY BANANA KALE SMOOTHIE

Recipe : blend together 1 cup almond milk, 1 cup strawberries, 1 leaf kale, and 1 frozen banana

CALORIES= 259  CARBS= 58  FAT= 4  PROTEIN=4

. Slimming Ginger mango Water - 16 oz
. Snack - 1 tbsp MaraNatha Almond Butter

. Lunch - Pasta Salad 1 1/2 cups
. Water - 16 oz

. Snack - Lemonade Monster Rehab

. Dinner - Green salad with veggies , chopped "Gadein" beefless tips, and Honey Mustard dressing
. Water- 16 oz

 Some days I eat more than others . It has been 100 degree days lately so I eat light.

 If your looking for a new workout challenge are wanting to get fit I hope you give it a try. Let me know so we can do this together! Have a happy healthy rest of the week.

Back to business as usual come Monday

Finally the time has come that the older 3 children are back in school, so long spring break ( in my head singing hallelujah!). Time to get back into a more scheduled routine starting with outdoor chores early in the morning. For breakfast I had a Banana Berry Blast,and also learned that black skinned frozen banana's can give your system a cleaning. Not the greatest thing to say while sharing a yummy recipe but I'm sharing useful info as well.

Recipe:

1 1/2 cup almond milk, 1 frozen banana, 1 cup frozen mixed berries, throw in the blender and blend away. I call it a blast because it is so thick and chilled and I got a brain freeze.

Early morning chores this morning include cleaning and filling the pool. Mid 80 degrees weather at the beginning of the week followed by mid 90's in the middle , sounds good to me. Oh how I love being a California girl.

And here is my lovely garden or shall I say my garden plot. Yes I know it is almost May and this should be dug and sprouting by now, better late than never! We had 2 days with spouts of rain so hopefully it was enough to soften the soil. And so this garden story begins.

I'm off to put on my crocs and sunglasses and get down to some much needed yard work.

Mojito's in the Morning

I promise you can have this drink in the morning or anytime of the day and have full energy without the hangover. The smell of ginger, mint , and lime as it goes through the juicer is so refreshing.

Here's all you need for your mojito. Juice or blend and enjoy!

Iv'e added juicing and smoothies into my health and fitness regimen and look forward to sharing them with you, it really makes a difference.

 Salud!

3 Ingredient Homemade Chocolate ~ Thrifty Thursday

When I found out that it's possible to make your own chocolate I was super excited. To top it off you only need 3 ingredients to make your pure goodness! To the cabinets I run to see if I have what it takes to create.

  So here are the all natural healthy components needed . 

In a bowl mix 1/4 cup melted coconut oil, 1/4 cup cocoa powder and 2-3 tbsp honey.

All I could find for a mold was my travel doubled egg tray but I later realized this is going to work to my advantage to make egg shaped chocolates for Easter.  Allow chocolate to harden then pop them out. These reminded me of almond joy, probably due to the coconut oil. Enjoy!

Sharing Smoothie Luv

Smoothies and juice have become routine in the morning for me after I workout . This morning I decided to share the love and make one for my hubby also, and yes he loved it.  Think of this as dessert first thing in the morning, it's that delicious!

Simply add 1 cup almond milk, 1 cup strawberries, and 1 banana to the blender and blend.  This makes 1 serving so if you wish to share double the recipe.

~ Have a sweet day ~

My Coffee Alternate

There's just something about that hot cup of java first thing in the morning, a habit I've been partaking in for about 14 years. I didn't even like coffee until I became pregnant with my first child. So the morning usual is a cup consisting of instant Nescafe Clasico with a stevia packet and dollop of flavored creamer. In my journey to healthier living I was searching for an alternate. Thus came an Ayurvedic alternate that I love just as much as coffee that has healing properties. I proudly introduce to you Turmeric Almond Milk.

Ingredients:       .  1 cup almond milk

                        .  1/2 tsp turmeric

                        .  1/2 inch ginger chopped (you will strain this out later)

                        .  pinch of cinnamon

                        .  pinch of cardamom

                        .  dash of cayenne pepper

                        .  1/2 -1 tsp honey

Method:         1.  pour the cup of almond milk into a small pot and put on low heat

                     2.  add the rest of  the ingredients to the pot

                     3.  continue to simmer on low and stir to integrate spices

                     4.  take off stove once you see bubbles

                     5.  strain into your favorite mug and enjoy

Some health benefits of ingredients

ALMOND MILK  . no cholesterol or saturated fat  . 50%  daily amount of vitamin E

TURMERIC         . natural antiseptic . liver detoxify . anti-inflammatory . speeds up wound healing

GINGER              . gastrointestinal reliever . immune booster  . nausea reliever

CINNAMON        . regulates blood sugar  . reduces arthritis pain  . contains fiber, calcium, iron

CARDAMOM      . treats mouth ulcers . relieves bloating and heartburn  . freshens breath

CAYENNE          . cleansing & detoxifying . anti fungal . migraine headache prevent

HONEY               . reduces throat irritation,  probiotic . blood sugar regulator

Tepache anyone?

Even though it's winter and  cold outside, I've been craving this tropical iced drink. Tepache is a traditional Mexican fresca made by fermenting pineapple. The recipe and method is easy to do and the end result is a refreshing drink.

Ingredient List:

1 pineapple, 5-9 cloves, 1 cinnamon stick, 3/4 cups brown sugar, pitcher of water

Method

1. cut the rind off of the pineapple, set aside
2. chop the pineapple flesh into small cubes 
3. add all rind , half of the pineapple chunks, cinnamon stick, cloves and brown sugar to the pitcher
4. fill the pitcher with fresh water and cover
5. let the Tepache ferment for 48 hrs 
6. strain into a glass filled with ice and enjoy

Stale chips are for the birds

Ever run into the situation when you go to grab some chips and found they have gone stale? Or maybe the little chips at the bottom of the bag are to small to enjoy? Don't throw them out make them into a meal for your feathered friends.

I throw the chips in a zip lock bag and smash them into tiny pieces. This also fun for children to do.

The meal is then stored in a recycled glass jar and put into the bird feeders as needed. Yard birds really do enjoy this stuff as much as the wild bird seed.

30 Days Of Fit Food - Day 1

BREAKFAST

Ingredients:

• 1/2 cup cooked oats
• 3/4 cup almond milk
• 1 tbsp peanut butter
• 1 tbsp jelly or jam
• 1/2 cup raspberries

Method:

1. boil the almond milk  in a small pot and then add oats , simmer for 5 minutes
2. transfer oats to a bowl
3. add peanut butter and jam to the oats
4. cut raspberries in half an add to oatmeal

LUNCH

Ingredients:

• 1 1/2 cups spinach and arugula mix
• 1/4 cup chopped tomato
• 3 sliced red onions
• 3 oz shrimp
• Cajun seasoning
• Parmesan cheese

Method:

1. heat a small slab of butter on a pan or wok
2. add the shrimp and saute
3. sprinkle with Cajun seasoning to taste
4. transfer shrimp to salad bowl mix of lettuce, tomato and onion
5. sprinkle with Parmesan cheese

DINNER

Ingredients:

• 1/2 cup cooked whole wheat pasta
• 3 oz chicken breast
• 1 cup veggie melody of cauliflower, broccoli, and carrots
• Cajun seasoning
• Parmesan cheese
• 2 tbsp oil for cooking chicken and veggies

Method:

1. cook pasta according to package
2. heat oil in a pan
3. add chopped chicken to the skillet and cook till almost done, sprinkle with seasoning
4. add the veggies and stir together cooking for about 5 more minutes
5. add the veggie chicken mix to the pasta and mix together
6. sprinkle with Parmesan cheese

* I drank only water all day and had Town House Baked pita chips as a snack

Corner View ~ For Lunch

Summertime is still blazing here in Northern California. This recipe is one of my new favorites I concocted recently and am definitely keeping around. This bowl is light and very filling at the same time.

Ingredients

• 3 tbsp coconut oil for sauteing
• 1 garlic glove chopped
• 2 green onions diced
• 1 cup couscous
• 1/2  cup chopped broccoli florets
• 1/2 cup chopped cauliflower florets
• 1/2 cup shredded carrot
• salt and pepper for taste
• a pinch of oregano

How to prepare Couscous

1. in a medium saucepan bring to boil 1 cup water and 1 tsp of coconut oil
2. add 1/3 cup dry couscous to the water
3. cover and remove from heat
4. let sit 5 minutes then fluff with a fork

Veggie Prep

1. add remaining  coconut oil to a warmed skillet or wok
2. toss in the garlic and green onions, saute for about 2 minutes 
3. add broccoli, cauliflower, and carrot to the pan and cook about 3 minutes stirring often
4. season with salt and pepper
5. top of with oregano
6. add couscous and veggies to a bowl 
7. mix it all up and enjoy!

*Corner View is a weekly Wednesday appointment where bloggers from all corners of the globe share their view on a pre-arranged theme. Stop by FuoriBorgo to explore more corner viewing.

Almond Milk Paletas

I've recently became a Sam's Club member and that means buying in bulk at a lower cost. Did I really need a box of 3 "Silk" Almond Milk half gallons? Yes I declare, for one half gallon at my local grocery store it's  $3.78 and at Sam's $6.50 for the bundle box. A score I say, but now what to make with it other than smoothies?

 I actually use it in place of dairy milk in everything I consume but the Mr. and the little peeps need more convincing. So on to the paleta  making.

Ingredients:

• 1 cup almond milk
• 1 cup frozen fruit ( I used a melody of banana,strawberries and peaches)

Instructions:

1. add the almond milk and the frozen fruit to the blender and blend away
2. pour liquid into Popsicle mold or cups with a stick added
3. freeze for about 3 hours
4. serve and enjoy the fact you made a healthy treat