Meatless Monday: Herb Gardens

I’m growing a garden… Well not a big one, but I’ve started a kitchen windowsill garden and I'm pretty excited about it. I know this is the typical Meatless Monday post, but herbs, especially fresh ones, can take your cooking to the next level. I love having something fresh and homegrown on my plate. 

For my windowsill garden, I planted Cilantro, Parsley and Basil. Why? I use these 3 too much to not have them in my home all the time. Running to the store just for herbs is getting to be… A little much. I know better, and you will too. Growing my own herbs helps my budget too! My organic seed packs were fairly reasonable at less than $2.00 a packet. You’ll pay well over that just for fresh Basil in the grocery store. 

So here we are. I’ve got some little sprouts coming up. 

 

Cilantro-Coriander's big brother. You either love or hate this vibrant herb. Bushy and bright green. Cilantro pairs well with rice, chicken, avocado and pretty much any and everything in my house.

Parsley- The little herb that could. Parsley is the go to guy for cooking. Bright green and leafy, Parsley is used as a garnish in many dishes. 

Basil- leafy and highly fragrant, grows fast, and a few seeds will do the trick. I often use it as a base for sauce or as a final garnish to my favorite Italian dishes, like my Marinara recipe.

I hope this gives you a little nudge to grow your herbs!

Meatless Monday: Fool Proof Rice

Rice can be a great accompaniment to meals that are meatless. I recently met someone recently who claimed  they never mastered cooking rice. I felt compelled to share my fool proof rice cooking method:

(This applies to White Rice, add 10 minutes for Brown)

Ingredients
2 parts liquid to 1 part rice (Typically a cup)
1 teaspoon butter
Pinch salt

Directions

Combine ingredients.
Bring to a boil.
Cook for 20 minutes.
Turn off & remove from heat.

Leave covered to allow all liquid to be absorbed.
Once liquid is absorbed, fluff and serve.

Fool roof!

Meatless Monday: Cranberry Orange Punch

It’s holiday party and pitch-in season and you’re in need of something to bring. Well look no further. I’ve got a super simple and delightful punch that will liven up any holiday gathering. If you bring it, they will drink it!
Cranberry orange Punch. It’s made with one of my favorite seasonal beverages- Sierra Mist Cranberry. Whoooooosh! It’s tangy, sweet and pairs well with so many dishes. This recipe will become your go to during the holiday season. *note, this version is made with Champagne or Sparkling wine, which can totally be omitted. Recipe below!

Ingredients

1. Half Gallon Orange Pineapple Juice
2. Half Liter Sierra Mist Cranberry Splash
3. 2 Cups Rose Champagne or Sparkling Sweet Wine
4. 1 Cup of Ginger Ale
5. 3/4 cup Fresh Cranberries (frozen cranberries will alleviate the need for additional ice)
6. 1/2 orange Sliced in Wedges
7. Ice (optional if items are chilled)

Instructions

1. Combine Orange Pineapple Juice, Cranberry Soda, Ginger Ale and Champagne
2. Stir lightly to combine
3. Add Cranberries
4. Garnish each glass with an orange wedge
5. Serve and Enjoy!

Notes

1. This recipe is made with Champagne or Sparkling wine, which can be omitted.
2. For additional spark without the alcohol, stir in sparkling or seltzer water.

Meatless Monday: Smoky Baked Macaroni & Cheese

Macaroni and Cheese is one of those dishes that brings out the best or the worst in people. To Kraft or not to Kraft? Baked or Stove top? So many sides to this cheesy coin. Full, drawn-out wars could be fought over it. Okay, maybe not wars, but Mac & Cheese is a staple dish in my home. I make it often. In my family, I’m known for my baked mac & cheese. It’s hand delivered to every holiday gathering and usually made by the TON. Last Thanksgiving, I made 5 pounds. Yes, 5 pounds of ooey, gooey, butter baked mac and cheese.

Recently, Mr. Foodlovetog decided to get in the kitchen and try his take on my classic recipe out of the blue. When I tell you I feel like my crown has been threatened… This man’s mac and cheese was perfection! After dinner, we swapped recipes and came up with something fantastic. There’s even a shocker of an ingredient: BBQ sauce, yep! As fate would have it, the woman with condiment issues marries the condiment king. Whenever I make Mac and Cheese, Mr. Foodlovetog puts bbq sauce in it… It’s his favorite way to eat it. Sounds crazy, but when added to the cheese sauce, it kicks the dish up at notch! Grab the recipe below, you’ll be glad you did! 

Smoky Baked Macaroni & Cheese

Cook Time

35 min

Total Time

43 min

Ingredients

1. 3 Cups Elbow Macaroni Pasta
2. 4 & 1/2 Cups Shredded Cheese ( 1 cup each Monterrey Jack, Queso, Sharp Cheddar, Mild Cheddar)
3. 5 Tablespoons Butter, diced
4. 4 Tablespoons Flour
5. 1/4 Cup Sour Cream
6. 3 Cups Half & Half (warmed)
7. 2 Tablespoons of Hickory Smoked BBQ Sauce
8. Black Pepper (several cracks)
9. Salt (pinch)
10. Paprika (heavy pinch)

Instructions

1. Preheat Oven to 350 degrees.
2. Prepare an oven safe dish by coating in with 1 tablespoon of butter.
3. Boil Pasta for 8 minutes, drain and set aside.
4. In a heavy bottomed pot, melt 4 Tablespoons of butter.
5. Stir in flour, pinch of salt and black pepper stir well to combine.
6. Cook flour and butter mixture until golden blonde in color.
7. Whisk in warmed half and half.
8. Continually stirring, add Shredded cheese 1/2 cup at a time, until well blended and the cheese has melted. Reserve 1/2 cup of cheese for garnish.
9. Turn off flame.
10. Stir in Paprika, Sour Cream and BBQ Sauce, stir to combine.
11. Add pasta to cheese sauce.
12. Mix well and pour into prepared oven safe dish.
13. Top with 1/2 cup of shredded cheese
14. Bake at 350 degrees for 30 minutes until golden and bubbly.
15. Serve and Enjoy!

#MeatlessMonday | Roasted Eggplant and Marinara

I live for roasted veggies. Simple. Hearty. Delicious. Easy. Did I mention easy? It is almost impossible to just mess up a great roasted veggie. This week I decided to roast Eggplant and pair with my my favorite marinara sauce. Veggie lovers, this is for you. Check out the recipe and photo guide below.

Roasted Eggplant & Marinara
Ingredients

1 Fresh Eggplant

Salt

Pepper

Extra Virgin Olive Oil

2 cups Marinara Sauce recipe here

Fresh Grated Parmesan Cheese to garnish

Sheet Pan

Non Stick Cooking Spray

Pre-heat oven at 350

Directions

Rinse/Wipe down Eggplant

Slice off ends and discard

Split eggplant in half, slice again in oblong slices about ½ inch thick.

Lightly spray sheet pan with non-stick cooking oil.

Layer eggplant on sheet pan

Lightly season with salt and pepper

Drizzle lightly with Extra Virgin olive oil

Bake in over for 25 minutes until tender.

Ladle a generous portion of marinara sauce onto a plate and layer roasted eggplant on top of the marinara sauce.

Sprinkle with cheese as a garnish.

Serve hot and enjoy.

#MeatlessMonday: Black Bean, Corn & Avocado Salad

BLACK BEAN, CORN & AVOCADO SALAD | INDIANAPOLIS FOOD BLOGGER

There are many foods I love. Bacon. Bread. Black Beans. Sometimes, I even eat them all together… Judge not!  Today, I share Black Beans, Corn & Avocado Salad. Hearty, colorful, flavorful, this salad is easy to prepare and is sure to be a hit. Another one for my #AlmostVegan series. Check the recipe out below. 

Black Bean, Corn & Avocado Salad

A quick, hearty, salad that is sure to please.

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Ingredients

1. 1 Large Avocado, pitted and chopped into chucks.
2. 1 Medium Roma Tomato diced
3. 1 Cup of Frozen Corn (thawed)
4. 3/4 cup of Organic Black Beans
5. The juice of 1 Lime
6. Salt
7. Pepper
8. Cumin

Instructions

1. Combine all Beans, Corn, Tomato, Avocado and stir gently to combine.
2. Salt liberally, season with pepper & Cumin.
3. Squeeze juice of fresh lime over ingredients
4. Stir to combine.
5. Serve along side tortilla chips

MEATLESS MONDAY: ROASTED CHERRY TOMATO & CLEMENTINE CROSTINI

The first #MeatlessMonday of 2015! We made it! I’m glad you’re here. 

Today I’m sharing an appetizer that will appease meat-eaters and vegans alike. Roasted Cherry Tomato & Clementine Crostini. Yep. Savory. Savory. Savory. Cherry Tomatoes and Citrus. An unlikely pair. This is what happens when I have items in my fridge that I don't want to go to waste and I'm in need of a tasty snack.  I'm quite resourceful when it comes to odds and ends in the fridge. Creating this recipe was quite fun.

Enter bread, balsamic and my oven. This simple recipe will be delight your taste buds and please a crowd if you're entertaining. Roasting the veggies pulls out a sweetness that is unmatched. The tang of Balsamic adds a nice rounded touch what I'm calling "the duo of delight".  

Ingredients

1. 10-15 Cherry Tomatoes Halved
2. 12 Clementine Segments
3. 1/3 cup Balsamic Vinegar
4. Pinch of Salt
5. Black Pepper
6. 4 Tablespoons Butter
7. Extra Virgin Olive Oil
8. 5 Slices of Bread

Instructions

1. Preheat Oven to 350
2. Lightly Coat a sheet pan with Extra Virgin Olive Oil
3. Toss Tomatoes and Clementine Segments in Balsamic Vinegar and Spread on sheet pan
4. Season with Salt & Pepper
5. Bake for 30-35 minutes until softened
6. While the tomatoes and clementines roast
7. Cut out rounds of bread slices, each piece should yield two rounds
8. Melt butter in a saucepan
9. Toast each round in butter until lightly golden and crisp
10. Top each crostini round with Tomato and Clementine mixture
11. Serve warm and enjoy!

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the Recipe developer, Content creator and Recipe slanger at FoodLoveTog. FoodLoveTog is a food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter. She can be found on the web at FoodLoveTog and at BoydWyliePhoto

Meatless Monday: Pear & Pomegranate Spinach Salad

It's Monday! I'm Candace and I'm here from FoodLoveTog to share a recipe for Meatless Monday.  I know what you're thinking. "The bacon lady does Meatless Monday?" Yes, more often than you think. While I do have my love for bacon, I do recognize that I can not have bacon every single day with every single meal. Going Meatless is an excellent way to curb my bacon addiction. That said, I do have moments where all I'm craving is a giant spinach salad. Enter this baby: Pear & Pomegranate Spinach Salad with  Pomegranate Vinaigrette. Yes, you can make a delicious salad and your own dressing at home! Try it, it's easier than you think.
The flavors of Fall are all throughout this salad. Sweet Bartlett pears, tangy Pomegranate seeds, chunky blue cheese and crunchy Pecans. The dressing has a balsamic vinegar base, but when matched with sweet and tangy pomegranate juice, it's kicked up a bit. Simple, yet full of flavor.
Checkout the recipe below.

Pear & Pomegranate Spinach Salad with Pomegranate Vinaigrette

Ingredients 

1 Large bunch of Spinach Leaves for Salad (cleaned and prepped)

1 Bartlett Pear, Seeded and Sliced thinly

1 Handful of Chopped Pecans

1 Handful of Pomegranate Seeds

1/3 cup of Blue Cheese Crumbles

For the Pomegranate Vinaigrette

1/4 cup Balsamic Vinegar

1/3 cup of Pomegranate juice

½ teaspoon salt

Several cracks of cracked Black Pepper

¾ cup of Extra Virgin Olive Oil

Directions

To Prepare Salad:

Add Spinach to large salad bowl

Mix in Chopped Pecans.

Mix in Blue Cheese Crumbles.

Top with sliced Bartlett Pear.

Sprinkle Pomegranate Seeds on top of salad just before serving.

To Prepare Pomegranate Vinaigrette:

In a bowl, combine by whisking Balsamic Vinegar, Pomegranate juice, salt, and fresh Black Pepper.

Slowly whisk in Extra Virgin Olive Oil and whisk until emulsified.

Spoon desired amount over dressing.

Toss gently

Serve immediately.

Enjoy!

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the recipe developer and content creator and FoodLoveTog. A food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter.. She can be found on the web at FoodLoveTog and at BoydWyliePhoto

THE HEALTH BENEFITS OF ALOE VERA

HAPPY NEW YEAR LIVE LIFE WELL READERS/CWUW COMMUNITY!!!

     ON YOUR NEW YEAR'S JOURNEY TO BE A HEALTHIER YOU...I WANTED TO WRITE A BLOG ABOUT THE HEALTH BENEFITS OF THE ALOE VERA PLANT.  NOW, THIS HAS BEEN A PLANT THAT I HAVE BEEN VERY FAMILIAR WITH SINCE A LITTLE GIRL.  I WAS A TOMBOY; I WAS ALWAYS RUNNING BEHIND MY OLDER BROTHER AND HIS FRIENDS.  I GOT A LOT OF SCRAPES, BURNS, CUTS, ETC. THROUGH OUT MY CHILDHOOD YEARS AND THE ONE THING MY MOM SWORE BY TO HEAL MY WOUNDS WAS...THE ALOE VERA PLANT.  MY MOM ALWAYS KEPT ONE OF THESE PLANTS IN OUR HOME...JUST FOR ME, LOL.  NEOSPORIN HAS NOTHING ON THE HEALING BENEFITS OF SOME ALOE VERA.   I BARELY SEE A BLEMISH FROM THE WOUNDS BECAUSE OF THE HEALING POWER OF THIS ALOE VERA PLANT.  

     JUST GO GET A PLANT FROM THE STORE, TREAT IT AS ANY OTHER PLANT.  WHEN NEEDED, BREAK OFF A PIECE OF THE PLANT, SQUEEZE THE PIECE TO MAKE SOME OF THE ALOE VERA GEL OOZE OUT, CLEANSE THE WOUND WITH SOAP AND WATER, AND THEN APPLY THE ALOE VERA GEL STRAIGHT TO THE WOUND.  DO THIS AT LEAST TWICE A DAY UNTIL THE WOUND IS HEALED.  NOW, UPON GETTING OLDER AND THROUGH RESEARCH, I FOUND THAT THIS PLANT JUST DOES NOT HEAL WOUNDS....BUT OUR BODY, INSIDE AND OUTSIDE.  I FOUND SOME GREAT INFO TO SHARE WITH YOU ON ONE OF MY FAVORITE INFO SITE, NATURALNEWS.COM.  SOME OF THE HEALTH BENEFITS OF THE PLANT ARE:  STOPS TUMORS FROM GROWING, HELPS WITH CONSTIPATION, HYDRATES SKIN, HELPS WITH HIGH BLOOD PRESSURE, STABILIZES BLOOD GLUCOSE, AND MANY, MANY MORE.  SOME OF THE WAYS YOU CAN TAKE ALOE VERA IS BY BUYING THE ALOE VERA DRINK (WHICH IS PRETTY TASTY), TAKING THE PILLS, OR JUST SCRAPING OUT THE INSIDE OF THE LEAF AND PUTTING IT IN A SMOOTHIE!!  THERE ARE MANY WAYS YOU CAN ENJOY THE BENEFITS OF AN ALOE VERA PLANT.  OH, IT IS GREAT FOR HAIR TOO!!  ALOE VERA SHOULD BE A STAPLE PLANT IN EVERY HOUSEHOLD.  MY PERSONAL SUGGESTION IS TO GO OUT A GET YOU AN ALOE VERA PLANT TODAY!!


DANICA J.

CHECK OUT THE LINK AT THE FOLLOWING WEBSITE: http://www.naturalnews.com/021858_aloe_vera_gel.html

Food Day - October 24th

Food Day will be October 24—in 2011 and in years to come. Food Day seeks to bring together Americans from all walks of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way. We will work with people around the country to create thousands of events in homes, schools, churches, farmers markets, city halls, and state capitals.

For more info and resources, visit the Food Day website!

Community Workday: We need your help!

On Tuesday, May 24th starting at 6:30pm, we will start our workday at "Miss Mary's Garden", a CWUW project with Keep Indianapolis Beautiful and we need YOU.

We need 15 volunteers, ages 13 and up, to help us build beds and prep the lot for the garden. NO experience needed.  We just need good spirits and willing bodies.

If you're interested, please just send us an email for more information. info@cwuwonline.org


This garden is for the community by the community. Help us grow!!!

I love you but I hate you: Food

Rhonda's Journey to Total Health:

The biggest issue for me is my relationship with FOOD. Its a love/hate thing. I have my favorites like anyone else but like so many women, its become a very unhealthy relationship.

The first thing I had to do was to recognize the relationship. I wasn't really able to face my eating disorder until about five years ago. It was then when I was finally ok with saying that I've been a bulimic since my late 20's and I have unhealthy body image issues. It wasn't about telling the world but telling Rhonda. With all the loving affirmations people want you to do, sometimes the best affirmation is to get real.

So where am I know with bulimia and food? Interesting enough, I know understand why some drug addicts say they are always an addict. It used to really bug me but really what they are saying is that they need to have a heighten awareness that they can't partake in any mood or mind altering substance for the rest of their lives. Well unlike the drug addict, you can't just obtain from food. I have to eat and this is the difference between the drug addict and the person with an eating disorder including binge eating. But bulimia isn't about food necessarily but about control. I'm sure some of you have the same issue.

Food issues go deeper for many people than just controlling calorie counts and just working it. Food provides comfort. It is a drug for some so you can't just fix the outside but you have to get to the heart of the issue. What is bugging you? Why won't you take the opportunity to really live and be healthy? What is your relationship with food, family and friends? Some of us need to think about that while others need to stop being lazy and get moving! :)

I tell folks that I'm perfectly flawed. I believe that my journey in all of my life's experiences are teachable moments for myself and others and will continue to share this interesting tale.

Take hold of YOU. Life pushed the junk in but we are responsible to get the junk out. Your issue may not be food but bitterness, jealously, envy, violence, etc. There's no need to be embarrassed. Just face it and fix it. Pray and meditate. You are Loved. Lets Go!

CWUW was developed so women and their families could have a place to GET REAL and learn how to move from destruction to perfection. "Be Ye Perfect" as the great Teacher said so that means its in you to be - perfect. This blog is for you as well. If you want to share, share. Add your comments, observations, revelations, etc.

Let's Live Life Well!


Sincerely,

Rhonda

Winter Farmers Market

The Indianapolis Winter Farmers Market will open Nov. 15 at 2442 N. Central Ave, Indianapolis, IN and continue every Saturday from 9am until 12:30.

Get your winter greens, veggies, fruits, fresh and dried herbs and herbal products, sustainably raised meats and a wide selection of baked goods and more!!


Come and support local farmers and eat your VEGGIES!!

Go Healthy When you Eat Out

Sometimes there’s nothing in the fridge and you really don’t want to cook - but just because you’re treating yourself to a restaurant meal doesn’t mean that you should forget about your health. It’s hard to control how food is cooked at restaurants, but there are some ways to make sure you’re getting the healthiest meal possible.

One major tip is to limit portion sizes! If your entree arrives and you see that it's way more than you should eat at one meal, get half wrapped up to take home before you even dig in. You'll savor the rest of your order and have lunch or dinner for later in the week.

Another tip is to order well! There are healthy choices available at just about any restaurant. Sometimes it may take a little more ingenuity on your part, but a healthy ordering strategy can save you. Here are some helpful tips for choosing healthy restaurant foods:

Pizza. Pizza can be delicious and nutritious, if you know what to order. Don’t order extra cheese and meaty toppings, instead try mushrooms, peppers, and other flavorful veggie toppings that will spice up your meal and deliver some vitamins. And watch out for special offers like breadsticks, cheesy crusts and dessert items they might be free, but their fat and calories definitely count!

Chinese Food. Chinese food in America is notoriously high in saturated fat. The key to getting ordering healthy off of the Chinese food menu is to go for steamed dishes with lots of veggies and little fat. Try an order of steamed vegetable dumplings and mixed vegetable stir-fry with brown rice. Treat yourself to a fortune cookie but stay away from crunchy deep-fried toppings. Also go for low-sodium soy sauce if they’ve got it it tastes just like normal soy sauce, but has just a fraction of the salt!

Mexican Food. Hearty burritos with beans, rice and veggies can satisfy even the biggest appetite. Avoid hard tacos and nacho chips they’re deep-fried and super fatty. Instead, try a soft taco with beans or fish, loaded up with rice, lettuce, tomatoes and salsa. Do yourself a favor and hold the cheese and sour cream.