Time To Clean!

I have wanted to make an all-purpose cleaner for a really long time. I think Ben also really wanted me to make one because he was the only one who cleaned the bathrooms during my first and second trimester. To be honest, I procrastinated doing so because there is just something about the toxic smell and blue color that comes from most bathroom cleaners that just shouts clean. I had come across a lot of other DIY cleaners that just didn't make me feel comfortable leaving my foaming gives-me-a-headache-every-time-I-use-it cleaner.
But then I found this one. And the ingredients seemed like a pretty clean combination. So I tried it out, and guess what?! It even had a strong, clean smell to it!!
I use this cleaner on the counters, sink, showers, toilets, and I love it! It leaves everything sparkling white and is even great on the grime on your shower tiles...just spray it on and let it sit for a few hours.

All Purpose Household Cleaner
found here

1 1/2 cups rubbing alcohol
1 1/2 cups hydrogen peroxide
2 tbsp liquid castile soap
3/4 tsp peppermint essential oil (adds extra antibacterial action!)

1. Mix everything together and shake well for each use!

All of these ingredients can be bought on Amazon or you should be able to find the liquid castile soap and essential oil at your local health foods store.

Cilantro Turkey Sloppy Joes with Watermelon Feta Salad

I was so excited when I took a huge bite of this sandwich because not only is it healthy, but it's also delicious!! The cilantro mixed with the cumin adds something so amazing and perfect for these sloppy joes. If you haven't caught on yet, I am pretty much obsessed with anything that has cilantro and/or cumin.
I have been looking for meals that I can prepare now and freeze to be eaten when Ben and I are changing diapers/feeding/never sleeping in a week or two (ahhh!!). Now that I know how yummmmy these sloppy joes are, I am definitely going to prepare a batch of this meat and put a bag of hamburger buns in the freezer so they're ready to go! The cool juicy watermelon feta salad is perfect for a hot sunny day--especially if you are 37 1/2 weeks pregnant!

What are some of your favorite meals to make ahead and freeze?

 

Cilantro Turkey Sloppy Joes with Watermelon Feta Salad

Recipe adapted from the Fresh20

Ingredients

• 1 tablespoons grapeseed oil
• 1/2 medium yellow onion, chopped
• 1 medium carrots, peeled and shredded (1 cup)
• 2 garlic cloves, pressed
• 1.5 teaspoons dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup tomato paste
• 1/3 cup water
• 1/4 cilantro, chopped
• 1.5 teaspoons honey or pure maple syrup
• 4 whole wheat hamburger buns
• 1/2 head green leaf lettuce, shredded
• 1/2 3-4 pound watermelon cut into 2inch cubes
• 1/3 cup feta cheese, crumbled
• 6-8 leaves fresh basil, shredded
• 1 pound lean ground turkey (can substitute beef)

 

Cooking Directions

 

1. Heat an extra large sauté pan over medium-high heat; once hot, add in oil, onion, and carrots. Saute vegetables until translucent, 3-5 minutes.
2. Add in ground turkey, garlic, oregano, cumin, and salt & pepper. Saute over medium-high heat until meat is browned, about 10 minutes.
3. Meanwhile, in a small bowl, whisk together tomato paste and water until combined.
4. Reduce heat to medium-low, add tomato paste/water mixture to pan, stir to combine. Simmer for an additional 5 minutes.
5. Stir in cilantro and honey (or maple syrup) and toast buns in the toaster.
6. Fill each sandwich bun with meat and a handful of shredded lettuce.

For watermelon feta salad:

1. Toss watermelon cubes with feta and basil. Serve cold.

Makes 3-4 servings.

 

Ginger Fried Rice with Shrimp and Mango

Who said eating healthy has to be boring? Not only is this meal so good for you, it's soooo yummy!!! Even my pregnant-get-sick-from-everything-self was able to eat it and LOVED it.  Extra perk for pregnant women: the ginger helps with nausea! 

What's not to love?

Ginger Fried Rice with Shrimp and Mango

Ingredients

• 3/4 pound fresh, medium shrimp, peeled and deveined (can also substitute chicken)
• 2 teaspoons Chinese 5 spice
• 2 tablespoons grapeseed oil
• 1.5 tablespoons grated fresh ginger root
• 2 garlic cloves, minced
• 4 ounces (1 cup) fresh snow peas, cut in half
• 1 medium carrot, peeled and grated
• 2 cups broccoli florets, cut into small bite size pieces
• 3 cups brown rice (cooked)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 medium ripe mangoes, cut into slices

Cooking Directions

1. Cook brown rice according to package's directions to yield 3 cups.
2. In a small bowl, toss shrimp with Chinese 5 spice and set aside.
3. Heat a large saute pan over medium/high heat. Once hot, add in oil, ginger, and garlic. Cook until fragrant, about 30 seconds.
4. Add in shrimp and cook for about 1 minute--until they begin to turn pink.
5. Add snow peas, carrots, and broccoli--stir to combine and cook for 3 minutes.
6. Add cooked rice, soy sauce, and sesame oil--stir to combine and continue to cook until warmed through.
7. Serve warm with mango slices.        

Makes 4 servings.

Tricking yourself into eating healthy..

For those of you who know me, you know that I typically:

• enjoy exercising 
• love juicing on a regular basis
• try to keep the ingredients I can't pronounce out of my food (eat real food)

For those of you who really know me, you know that I used to live off of big macs, ramen noodles, cereal and toast. I started changing my eating habits when I started learning about what's really in our food, and how this affects our bodies.  Then I realized that I buy the groceries--thus I am responsible for what Ben fuels his body with, and one day I'll be responsible for what my children put in their bodies! That is a lot of pressure!! And thus, the juicing/cleaning my diet began.
Welllllllllll, let me just tell you that I was super pleased with my eating habits before I was pregnant--I was able to eat healthy and still eat yummy, flavorful food, and even still have sweets as long as I made them.  I felt amazing, energized, healthy, and clean.  And of course we believe in balance, so 'cheating' every now and then was certainly allowed.  Once I found out I was pregnant, I was confident that I would be nurturing my growing baby with only the best foods.......and. then. came. morning/afternoon/night sickness.
It has been crazy hard to eat healthy during this pregnancy. Grocery stores, the kitchen, my refrigerator, vegetables, healthy food...all of the above makes this pregnant lady run for the bathroom. 
So anyways.  If I want to eat healthy, I have to trick myself.  I probably won't be able to drink a healthy vegetable juice for a while....but I can still eat some veggies if I hide them in a delicious sandwich like the one above.
I was so nervous to try this amazing sandwich that I loved pre-pregnancy. But it turned out that the hummus-veggie sandwich was a success--and any time I need to trick myself into eating veggies, I can put one of these together and guiltlessly fill my tummy.
Yum!!

Hummus-Veggie Sandwich
Adapted from Coastal Living magazine

Ingredients

• 4 slices bread (we use Ezekiel sprouted bread)
• 2/3 cup hummus (easy recipe here)
• 1/2 orange, yellow, or red bell pepper, sliced
• 1/4 cup baby arugula
• 2 radishes thinly sliced
• 1/4 cup broccoli or alfalfa sprouts
• 1/2 tablespoon olive oil
• 1/2 tablespoon lemon juice

Cooking Directions

1. Spread hummus on 1 side of all 4 slices of bread.
2. On 2 slices, layer bell pepper and arugula.
3. On 2 remaining slices, layer radishes and sprouts.
4. Stir together lemon juice and olive oil, drizzle over vegetables.
5. Combine sandwich halves.

Everyone will beg for more!

We are slightly obsessed with anything spicy here in the Shea household.  You can easily control the heat in this dish by the amount of chili powder you use, but the more you add the yummier it gets!! Unless you don't like spicy.  Then don't add any at all!
Either way, this twist on mac n' cheese is so creamy and yummy and still includes your veggies! How awesome is that?!
Get ready for the smell of cumin mixed with melted cheese and chili powder to fill your house.  Everyone will be begging for seconds!

Mac 'n Cheese with a Kick!

Ingredients

• 3 large eggs
• 1/2 cup half and half
• 1 teaspoon dried cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 6 ounces whole wheat elbow macaroni
• 1 tablespoon extra virgin olive oil
• 1/2 yellow onion, diced
• 8-10 white mushrooms, sliced
• 1 14.5 ounce can diced tomatoes, drained
• 1 tablespoon chili powder (if desired for spice)
• 1/2 teaspoon dried cumin
• 1 1/2 cups white cheddar cheese, grated
• 4 cups broccoli, steamed and chopped

Cooking Directions

1. Boil a large pot of water. Add macaroni to boiling water and cook until al dente. Drain and pour macaroni back into pot over very low heat.
2. In a medium bowl, combine eggs, half and half, cumin, oregano and pepper. Set aside.
3. Heat a large saute pan over medium heat. Once hot, add oil, onions, mushrooms, and tomatoes. Stir in chili powder and cumin until cooked through. Turn off heat and set aside.
4. Pour the egg mixture and grated cheese into the pot of macaroni. Stir slowly and constantly until velvety and creamy.
5. Turn off the heat and stir in the cooked onions, mushrooms, tomatoes, and broccoli. Allow the macaroni to sit for 3-4 minutes to thicken.

Clean up in aisle 7.

The first time I needed to buy green onions for a recipe last year, I couldn't find them.  Anywhere.  I found green peppers, red onions, white onions, even yellow onions...but not green onions.  Did I have any idea what I was looking for? No.
When I moved here last year after our wedding, I was a housewife mess.  I dreaded going to the grocery store and facing the insecurities that place can bring out, but somehow found myself there as many as 4 times a day.  I would try to own those grocery aisles, confidently striding down them like I was on a runway (my real life friends have seen me do this on multiple occasions), pretending that I knew where everything was, but almost always had to put my pride aside and ask where the &^%% beef bullion was. I swear the store clerk has a magic wand and can make things appear exactly where I had just looked.  The cashier quickly learned my name and would always look at me with those 'aren't you just sad' eyes when I would check out with 1 item, for the 4th time that day.  The butcher even called me out once!! He said, "Now honey, I know you ain't from the south if you don't know what a ham hock is, so are you sure you really want to try and make these collard greens??"  He then gave me step-by-step instructions and I furiously copied down every word.
Did I give up? No.  Sure, there may have been more than a few times when Ben cautiously had to ask whether or not we were having dinner, and sometimes the answer included a meltdown (me first, then Ben) with him running out the door to get take-out.  I vividly remember having this conversation:
Me: I don't know if we can ever have kids.
Ben: Why?
Me: Because I can barely handle taking care of you and the house and the cooking...and I don't even have a job! How will I ever be able to do all of those things plus care for another human being?!
Ben: You'll be fine.
Me: NO I WON'T. 
I think Ben then realized the emotional state that I was in and took me seriously.
But if you are in that 'new housewife' stage and you have no idea what you are doing, let me reassure you, it gets better!  You'll have those grocery store aisles mastered in no time!  And then you can laugh at help the other newbies who frantically go down the same aisle 6 times with nothing in their cart.  You'll figure out how amazing it is to plan your meals and buy your groceries in one day instead of panicking every day about what to make.  But then your true colors will find a way to shine through and you'll ruin the canister of your food processor (thankfully the mini one) when you try to turn whole cloves into ground cloves.  Darn. Just bought that thing, too.  Husband says we can't replace it just because it's cloudy and etched and will never look the same.

Back to the green onions.  So who knew there was another name for scallions? I sure didn't! And who knew that you are supposed to use as much of the white part as possible and not throw that part away (thanks Rebekah!)?!  Duh! 

Anyways, this soup is delicious.  I would add cilantro to it if I would have thought of it in advance. 

Rice Noodle Ginger Soup

Ingredients

• 1 tablespoons grapeseed oil/extra virgin olive oil
• 8 ounces shitake mushrooms, sliced
• 1 cup edamame beans
• 4 green onions, thinly sliced
• 2 carrots, peeled and thinly sliced
• 1 tablespoon fresh ginger grated
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 7 ounces rice noodles

Cooking Directions

1. Heat a large soup pot over medium heat. Once hot, add oil, mushrooms, edamame beans, carrots, onion, ginger, and garlic. Saute for 7-10 minutes or until vegetables begin to soften.
2. Pour in broth, bring to a simmer, and add in rice noodles. Gently simmer for 20-25 minutes or until the noodles have softened.

Parmesan polenta, pretty please!

Yuuuummmmmmm.  This was the first time that I've made polenta--and honestly, I thought that I was making a type of bread.  Guess not! It was also my first time making green bean ragout, and let me tell you, it is not going to be the last.  Such a delicious hearty way to eat your greens.
Recipe adapted from the Fresh20.

Parmesan polenta with green bean ragout

Ingredients

• 1 cup milk
• 3/4 cup water
• 2 cups vegetable broth
• 1 cup cornmeal
• 1/2 cup parmesan cheese, grated
• 1/4 teaspoon lemon pepper

Cooking Directions

1. Bring milk, water, and broth to a simmer in a medium sauce pot.
2. Reduce heat to medium low and slowly pour in cornmeal while whisking. Stir often for about 20 minutes until thickened.
3. Stir in cheese and pepper.

Green bean ragout

Ingredients

• 1 pound trimmed green beans, cut in half
• 2 tablespoons olive oil
• 1/4 medium yellow onion, diced
• 1 garlic clove minced
• 1 15 ounce can diced tomatoes

Cooking Directions

1. Add green beans into a pot of boiling water and cook for 2 minutes. Drain and return to oiled pot.
2. Add onion and garlic. Stir over medium heat for 4-5 minutes.
3. Add in tomatoes, reduce heat to a simmer and cook for an additional 5 minutes.
4. Serve warm over a bowl of parmesan polenta.

Makes 3-4 servings.

Spinach mushroom enchiladas with a kick!

My mouth is watering as I type this.  I can't wait to reheat some of these yummy, gooey, spicy, cheesy enchiladas for lunch today! I really love it when Ben comes home from work and the whole house is filled with whatever it is that's in the oven--too bad that didn't happen yesterday.  Oops! Well at least the house was filling with the smell of these fantastic enchiladas while he was finishing up homework after he got home from work! Even if he did help slice the mushrooms and dice the red peppers before starting his studies.  Love that man.  :)
My only regret: I wish I had some cilantro on hand to add into the sauce and sprinkle over the top at the end.  There's always next time!!  
This recipe is adapted from The Fresh 20.

Cheesy spinach mushroom enchiladas with black beans

Ingredients

• 1 tbsp extra virgin olive oil
• 1 12 ounce bag spinach/power greens
• 6 ounces baby portabella mushrooms sliced thinly
• 1 red bell pepper diced
• 1/4 cup (1 small can) tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 garlic clove minced
• 3 tablespoons extra virgin olive oil
• 1/4 cup whole wheat flour
• 2 tablespoons chili powder (if desired for spice)
• 3 1/2 cups vegetable broth (warmed)
• 1 1/2 cups shredded cheddar cheese
• 10-12 corn, wheat, or spelt tortillas
• 1-14.5 ounce can black beans with liquid
• 1/4 teaspoon cumin

Cooking Directions

For enchilada filling:

1. Heat a large, saute pan over medium heat.  Add in oil and spinach.  Cook spinach until wilted, about 5 minutes.
2. Add in mushrooms and bell pepper and saute for an additional 3-4 minutes.
3. Remove from the pan and set aside on a plate lined with a kitchen towel to absorb the remaining moisture.

Meanwhile:

1. Preheat oven to 400 degrees.
2. In a small bowl, mix tomato paste, oregano, garlic, and cumin.  Set aside.
3. Heat a large sauce pan over medium heat; add in oil, flour, and chili powder.  Add in tomato paste mixture and stir to combine.
4. Slowly add in warm broth while stirring to dissolve the flour mixture.
5. Reduce heat to a simmer and cook for 10 minutes.  Remove from the heat.
6. In a medium bowl, combine spinach/mushroom mixture, 1 cup of shredded cheese, and 1 cup of the sauce mixture.
7. Warm tortillas in microwave for 1-2 minutes.
8. Spoon 1 cup of enchilada sauce onto the bottom of an oiled 9x13 baking dish.
9. Pour about 1/4 cup of filling into each tortilla; roll up tightly and place seam side down in baking dish.
10. Pour remaining sauce over the top of the enchiladas and sprinkle with remaining shredded cheese.
11. Cover with foil and bake for 10 minutes.  Remove the foil and bake for an additional 5 minutes.

For black beans:

1. Heat beans and 1/4 teaspoon cumin in a small sauce-pot until warm.

 

 

 

Easy yummy granola

This recipe is a staple in our house.  I usually make a batch of granola on Sunday and we eat it all week for breakfast.  Everyone that has tried it looooves it--I even gifted some to my neighbors as a 'thank-you' and have received empty mason jars asking for more! 

I originally found a version of the recipe on 100daysofrealfood.com, and she adapted the recipe from Anson Mills.
Just a few notes:

• Any combination of nuts can be used--as long as they total about 3 cups.
• Make sure to use unsweetened shredded coconut, I tried using sweetened once and it was not good!
• You can eat this with yogurt and fruit or pour some milk over it and have a delicious cereal.

Granola

Ingredients

• 3 1/2 cups rolled oats
• 1 cup sliced almonds
• 1 cup pecan pieces
• 1 cup pine nuts
• 1 cup unsweetened shredded coconut
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 tablespoons unsalted butter
• 1/2 cup honey
• 2 teaspoons vanilla extract
• Also need: parchment paper or silpat baking mat

Cooking Directions

1. Preheat the oven to 250 degrees.
2. Mix the oats, almonds, pecans, pine nuts, coconut, and spices together in a large mixing bowl.
3. Melt the butter and honey together in a small saucepan over low heat. Once combined, stir in the vanilla.
4. Pour the butter/honey/vanilla combination over the oats/nuts/spices mixture and stir together until evenly coated.
5. Spread mixture onto rectangular baking sheet (either covered with parchment paper or a silpat baking mat) in one even layer. Bake for 1 hour 15 minutes.
6. Allow the granola to cool completely. Once cooled, break into chunks and pour into storage container (we've used large ziploc bags, tupperware, glass jars..). Store in air tight container at room temperature for up to 2 weeks.

 

Can't believe I finished all of this...

pan seared salmon with a side of vegetable lentils

Let me start by saying that I am not a huge fish person.  I usually stick with tilapia and have to drown it in butter and lemon juice so that I do not taste a *hint* of anything fishy.  I grew up in Chicago...what can I say?!  I have tried salmon before, numerous times, hoping that my taste buds would change and that I would all of a sudden enjoy the fish flavor.
While I can't say that I will confidently order salmon off the menu the next time we go out, I can say that this salmon was yummmmmy (I did squeeze lemon all over it) and I loved the lentils! Woohoo! 

Delicious Alaskan Salmon

Ingredients

• 2 wild-caught Alaskan salmon fillets
• 1 tbsp extra virgin olive oil
• 1/2 lemon, juiced

Cooking Directions

1. Preheat oven to 400 degrees.
2. Season both fillets with salt and pepper.
3. Saute salmon in a hot pan for 4-5 minutes.
4. Place salmon into the preheated oven and bake for 10-15 minutes.
5. Squeeze fresh lemon juice over before serving.

Makes 2 servings

Vegetable Lentils

Ingredients

• 1 tbsp olive oil
• 1/2 medium yellow onion, diced
• 1 medium carrots, peeled and diced
• 2 ribs celery, diced
• 2 cups lentils, rinsed
• 4 cups chicken or vegetable broth
• 2 garlic cloves, minced
• 1 tbsp Herbes de Provence

Cooking Directions

1. Saute onions, carrots, and celery in a hot medium pot for 3-5 minutes, until onions are translucent.
2. Stir in lentils. Pour in broth and add garlic and Herbes de Provence.
3. Cover with a lid and simmer for 30 minutes, until lentils are soft.

Makes 4-5 servings

season salmon with salt and pepper

pan sear for 4-5 minutes

transfer to baking dish

dice veggies for lentils

diced celery, onion, and carrots

saute veggies

add seasoning

yum!