Lighter guacamole and this weeks menu | infinebalance

This sounds like a yummy recipe to try. It's so hard not to eat large quantities of guac when it's placed in front of you...

The peas needed something other than salt and lime. I added green onion, garlic and cilantro. The result is a creamy dip, cool and refreshing. Slightly sweet but well-balanced with the garlic, onion and cilantro. Is it the same as the real thing? No. But it’s a tasty spread in its own right, a lighter guacamole. Less fat than the traditional. Awesome in tacos and with tortilla chips. Next time I would consider adding some jalapeno’s to add some heat.

Lighter guacamole


  • 1 Hass avocado
  • 2 cups frozen green peas, thawed
  • 1 clove garlic, finely grated or minced
  • 2 green onions, chopped
  • 1/4 cup, packed, cilantro
  • juice of one lime
  • 1/2 teaspoon salt


  1. Thaw peas by placing them in a seive and running them under cool water. Be sure to drain very well.
  2. In a food processor, using the s-shaped blade, add all ingredient and blend until smooth. Stopping the machine as needed to scrap down the sides. Taste for seasoning, add more salt if needed.
  3. Serve with chips.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

 via Lighter guacamole and this weeks menu | infinebalance.

Healthy Crock Pot Recipes: 5 Slow Cooker Recipes to Kick Off Fall | Women's Health Food Blog: Get easy recipes, healthy food swaps, and cooking products

can't wait to try a couple of these...

While we’re definitely sad that summer’s over, we’re salivating over one obvious upside to the chillier temps: Fall food. Because is there anything more savory than a warm meal cooked in a crock pot?

We think not. That’s why this week’s Meatless Monday recipes feature super easy, belly-warming dishes you can make in the slow cooker. And bonus: They’ll make your home smell amazing all day.

Oatmeal with Dried Cherries Cook breakfast while you sleep and wake up to smells of brown sugar, maple syrup, and fruit.

Slow Cooker Black Bean Chili (pictured) Filling, high in fiber, low in calories and fat—what more can you ask for from a dinner that cooks itself while you’re at work?

Vegetarian Stuffed Peppers All the veggies and protein you need at mealtime, in a single (edible) package.

No Need to Hurry Vegetable Curry Skip take-out and try this veggie-packed dish. It’s less than 200 calories per serving.

Baked Apple Halves with Maple Cream This fall dessert looks and tastes heavenly—and costs less than $1 per serving to make.

via Healthy Crock Pot Recipes: 5 Slow Cooker Recipes to Kick Off Fall | Women's Health Food Blog: Get easy recipes, healthy food swaps, and cooking products.

Winter Squash, Five Ways -


All is good here for us at our place in Brooklyn. The neighborhood is covered in downed trees, but we did not lose power. We are on day three of being shut in with closed schools and offices and no transportation. Hoping everyone out there who has been effected by Sandy recovers soon!

Here's some yummy things to try (especially once our greenmarket travels back on down to us...)Winter Squash, Five Ways -

Winter Squash, Five Ways -

Healthy Sweet Potato Recipes

I have to try some of these soon! Click through for the recipes  


Posted on October 15, 2012 12:05PM by Michele Foley · 1 Comment

The sweet potato may be starchy and heavier on the carbs than other veggies, but it's also full of good-for-you nutrients like vitamins A and C, fiber, manganese, and potassium. Because sweet potatoes are so substantial and full of goodness, they are a no-brainer ingredient for vegetarian dishes.From breakfast until dinner and everything in between, see how to use this Fall veggie in your next meal.

via Healthy Sweet Potato Recipes.

More fall superfoods - cauliflower (don't be horrified)

I swear it can be delicious. I love it roasted with carrots, olive oil and some sea salt.. Yummm.Superfoods: Your Fall Season Lineup

If you’re looking for a veggie to help you feel full for very little calories, you can’t go wrong with cauliflower. While typically available year-round in grocery stores, cauliflower is typically more reasonably priced in the fall and winter when it is in-season. It’s nutritionally similar to cabbage and broccoli, containing healthy amounts of folic acid, vitamins A, C and K, and sulforaphanes, which are phytochemicals believed to have antimicrobial properties that have been studied for potential benefits in managing colon and lung cancers.

Ways to Enjoy

Cut off the florets and serve raw with your favorite dip, roast in the oven on a baking sheet until golden brown, or steam and top with melted low-fat cheese mixed with salsa for a little southwest flair. You can also use cauliflower in place of potatoes and make a creamy, low-carb substitute for mashed potatoes.

Creamy Mashed Cauliflower


via Superfoods: Your Fall Season Lineup.

salmon farming | The Truth about Salmon | Rodale News

The Truth about Salmon

Salmon is healthy, true, but at what cost?



At What Cost Omega-3s?

Salmon. It's ultra-healthy, chock-full of protein, and rich in omega-3 fatty acids that protect your heart, brain, and bones. And Americans seem to know that: It ranks as the third most popular seafood in this country, just behind shrimp and canned tuna. What you might not know, however, is just how filthy this beloved fish can be. A new report from Scotland has found that certain salmon farms have increased their use of pesticides 110 percent over the past four years, polluting the oceans—and your body—with chemicals linked to neurological damage and other ills. Think that's bad? Salmon are also fed a diet increasingly dependent on foods and medications that are suspected of making you fat and upping your diabetes risk, while at the same time making the fish less nutritious. Wild-caught Alaskan salmon doesn't have those, or any of these other problems, and here's why you should be eating more of it.

Like th

via salmon farming | The Truth about Salmon | Rodale News.

Gluten free treats for your pup!

20121006-000029.jpg This story begins with my poor little boy's feet going bald and red. The vet said it was a major sign of allergies - and that most dogs allergies are food based. Skip a month ahead and my poor little jack is now on special salmon and sweet potato limited ingredient food and the bald patches are getting larger. Limited ingredient products are pricey and then wait...  shouldn't I put all of these things I'm learning about nutrition to good use?

Dog's largest allergies are to gluten and chicken - who knew? And guess what major ingredients are in most of their dog food - wheat and chicken.

So the standard treats, with a good 30 ingredients in them, are now being pushed to the back of the shelf. In front - Rusty's new and improved, gluten free Oatmeal and peanut butter biscuits! (Apparently oats do have similar characteristics as those found in wheat, but they do not bother 90% of people (at the very least) with gluten intolerances. So I'm starting there first.)

If you'd like to give it a go - if just to reduce all the wonky chemicals added to our furry kids diets - the recipe is below!

First I purchased these small treat sized cookie cutters from this seller on amazon.

1. preheat oven to 375

2. Grease a baking tray/pizza tray

3. Add half a cup of oats, 2 cups oat flour and a tablespoon baking powder and mix

4. Add a cup of milk and a cup of smooth peanut butter. This part's a bit tricky. TG for hand blenders (and cleaning spray...)

5. sprinkle flour on your countertop, plop out dough and knead it. Roll it to about a half an inch thick (this being my first baking experience in this home, a wine bottle was subbed for a rolling pin..)

6. Cut into fun shapes with cookie cutters or you can make squares or strips with a pizza cutter. Bake for 10-20 minutes, depending on the size of your cookies. The original recipe I read was obviously for bigger treats and the first batch is a bit.. er... black.. ;)

7. Let cool and feed to your pup!

My next adventure has to be making health treats for the hubbie (so these don't get eaten by the humans in the house.)

Winter Lentil Soup | Real Simple Recipes

I really want to try this recipe soon. It's a new way for me to mix in a few things I love to try to eat. What do you think?

Serves 6| Hands-On Time: 20m| Total Time: 1hr 00m


1  tablespoon  olive oil

4  leeks (white and light green parts), cut into 1/4-inch-thick half-moons

1  28-ounce can whole tomatoes, drained

2  sweet potatoes, peeled and cut into 1/2-inch pieces

1  bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips

1/2  cup  brown lentils

1  tablespoon  fresh thyme

Kosher salt and black pepper

1/4  cup  grated Parmesan (1 ounce; optional)


Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.

Spoon into bowls and top with the Parmesan, if using.

via Winter Lentil Soup | Real Simple Recipes.

Brussel Sprouts: How to Cook Brussel Sprouts

I recently fell in love with these little guys a few years ago. If you haven't already, give them a chance! Some yummy sounding recipes below (though I just usually nuke them with a little water in the microwave.

Your 8-year-old self probably turned her tiny nose up at Brussels sprouts (or anything green and healthy). Hopefully by now you’ve stopped hiding veggies in your napkin and instead you’re looking for more ways to eat foods like mini cabbages. And who could blame you? Brussels sprouts are brimming with nutrients: One cup contains four grams of fiber and more than 100 percent of your daily allowances of vitamins C and K. Plus, cruciferous veggies like Brussels sprouts, broccoli, and kale contain compounds that can help flush cancer-causing toxins from the body.

My favorite way to cook Brussels sprouts is to roast them with carrots and parsnips. It’s a dish that always reminds me of autumn—it’s also a dish that I make far too often. To mix things up, I dug up five new Brussels sprouts recipes to try this season. With ingredients like maple syrup and sweet potatoes, they’re a perfect fit for fall.

Maple-Glazed Brussels Sprouts Grainy mustard and maple syrup give this classic roasted sprouts recipe a tasty new twist.

Vegan Sesame Grill Sweet potatoes and sesame oil increase the flavor quotient of this dish.

Mustard-Crusted Brussels Sprouts Try this easy meatfree recipe if you’re looking for sprouts with a little bit of crunch.

Chinese Egg Pancakes In addition to protein-rich eggs, this recipe also calls for healthy-fat-packed flaxseed, so it’s sure to keep you feeling full for hours.

Easy Fondue Don’t dip just bread: Dunk apples, cauliflower, and sprouts, too.

via Brussel Sprouts: How to Cook Brussel Sprouts | Women's Health Food Blog: Get easy recipes, healthy food swaps, and cooking products.

Kale Recipes: 5 Ways to Make Kale Less Boring | Women's Health Food Blog: Get easy recipes, healthy food swaps, and cooking products

I thought today's article from Women's health was funny as last night I tried to give my husband a baby kale salad and he picked at the cucumbers from it and tossed the kale. I don't mind the taste, but here are some recipes for those who do!

Kale is one of the healthiest foods you can eat. The leafy green is very low in calories (36 calories per cup) and is loaded with vitamins A, C, and K. It’s also a good source of fiber and minerals such as manganese, magnesium, potassium, calcium, and iron.

Problem is, kale isn’t the sexiest veggie in town. If you’re like me, you routinely toss a bunch of it into your grocery basket, but don’t quite know what to do with it once you’re home. Because of its bitter taste and a texture that requires a learned appreciation, kale’s not first on my list of go-to salad ingredients. Luckily, there are countless (meat-free!) ways to doctor up this good-for-you green. Try these five kale recipes and learn how to incorporate it into your next breakfast, lunch, dinner, or snack.

Healthy High C Smoothie Kale for breakfast? You bet. With a powerful blender and sweet ingredients like kiwis and orange juice, you won’t notice kale’s taste or texture, but you’ll still reap all the nutritional benefits.

Cheese and Kale Quesadillas Put a healthy spin on a typically bad-for-you dish opting for whole-wheat tortillas, a small amount of feta cheese, and kale.

Kale and Lentil Salad With so much flavor from ingredients like bell peppers, tomatoes, and sunflower seeds, this salad doesn’t even need dressing. Try it with some chopped seasonal fruits such as apples, grapes, strawberries, or blueberries.

Creamy Potato, Kale, and Leek Soup Use late summer and early fall to perfect the hearty soup recipes you’ll enjoy all winter long.

Roasted Kale Chips Health food disguised as junk food? We’ll take it. Try this brilliant snack idea from chef Tyler Florence.

via Kale Recipes: 5 Ways to Make Kale Less Boring | Women's Health Food Blog: Get easy recipes, healthy food swaps, and cooking products.

Experimentation time! Beets...

20120801-111050.jpgSo in honor of finally making it to my local green market, I decided to pick up a vegetable I'd never prepared before - but love - beets. Apparently they're one of those "power" foods. Here's why:

  • high in vitamin C, potassium, niacin, pantothenic acid, and B-6.
  • Raw beets are high in folates
  • low in calories
  • contain phytonutrients which provide antioxidants and help inflammation
  • recent studies have shown regularly consuming them can shrink tumors
  • some great other facts found here
  • Also their greens have great nutrition too! (next step for me will be figuring out what to do with those...)

So since I'm new to cooking beets I decided to go easy!

  • I cut off the tops of the beets, coated with olive oil and tossed into the oven at 425 for 40 minutes or until tender. (I had no idea what that meant, so I poked mine with a knife and it went in easily.)
  • Let cool, rub off skin (I used latex gloves. Don't need red hands at my shoot tomorrow...)
  • and chop into cubes. Voila!  From there I've seen recipes saying to splash with lemon juice or toss in some goat cheese or feta. Have fun with it. (yeah I really just said to have fun with beets...)
  • Ps - it's jack russell approved. 

Mmm.. ratatouille!

I recently went to visit my grandma. She's taken over the last few years to making this loose ratatouille recipe and I think it's delicious! When I went to the farm stand the other day she helped me pick out the ingredients. I think this is a get way to eat some summer veggies. I threw mine in the crockpot as I had to head to a casting, but she uses a pot on the stove. Simply chop up all the veggies and throw in! Here's what's in it:

  • one eggplant (I left the skin on because I like some texture, but you can remove)
  • diced tomatoes or a can of them (I cheated. The raccoon ate my tomatoes..)
  • two large zucchini. I used one yellow and one green
  • one large onion
  • a red and green pepper
  • 1/4 cup olive oil
  • 3 minced garlic cloves
  • basil and parsley
  • salt and pepper to taste

I like to sprinkle with a little parm. Last night I laid it out under a filet of salmon. Or mix in with some pasta and use it as a veggie sauce. So many ways to mix this in with things!


Mmm ... Pesto!

My awesome friend just shared with me how to make pesto! We're about to chow down on some baked pesto crusted chicken in a few.


The very loose recipe was a large bowl full of basil - stems and all, olive oil, garlic cloves, parm cheese and pine nuts. Put into a food processor and add oil and pine nuts till its the right color and consistency. It's delicious! And a surprisingly easy way to eat a lot of good for for you olive oil, herbs and nuts. Yeah all that cheese and oil isn't the lowest fat option out there but gotta live a little ;)

Off to enjoy!


The incredible, edible... lentil!

20120720-145004.jpg In an effort to lower the amount of BPA I consume (and to NOT pay $4.29 per Amy's Organic Lentil soup can, which still contains BPA. Thank you NYC for that price hike.) I made my first soup yesterday. It's still bubbling along this morning and I have to say I'm sold!

Here's why you should consider adding lentils to your diet too:

  • Low Cost: I bought a huge bag of green lentils for under ten dollars at Costco.
  • Protein: Lentils have the largest amount of protein per weight of any plant based food.
  • Easy: to both digest and cook. Because of their smaller size they cook faster than other legumes.
  • Fiber: They contain both soluble and insoluble types.  (Which keeps you fuller, lowers cholesterol, ... More on fiber to come soon.)
  • Nutrients: They're a good source of Folate, Iron, Vitamin B and Potassium, among others.
  • Blood Sugar Stability: thanks to fiber they help to maintain balanced blood sugar levels

In a crock pot I added about 7 cups of water to two (soaked overnight) cups of lentils. I added a couple of stalks of celery, a couple of carrots, corn, some tomatoes, broccoli - really any veggies I had on hand. I also threw in some salt, pepper, olive oil, and basil and parsley from the garden. It's been simmering away for about 8 hours. The recipe I found online said it should be done by now but I've noticed the lentils seem a bit too tough and the longer I've let it sit the yummier it gets.

Let me know if you try it or if there's anything else you think I should add to it! About to help myself to another bowl.