3-4 russet potatoes, peeled
1/4 cup ghee or avocado or grapeseed oil (a high heat oil, but if you only have olive then that is fine too)
Preheat oven to 450 degrees.
Slice potatoes in half and then slice one half of potato into about 3 or 4 thin, flat sheets. Then slice sheets into strips.
Line two baking sheets with oil
Add fries plus a generous drizzle of oil and sea salt, pepper. Toss to coat.
Arrange fries a single layer making sure they aren’t touching at all.
Bake 20-25 minutes KEEP AN EYE ON THEM. Check after 15 minutes to see how they are doing. If some are already brown, remove them and put them in a bowl. Return the pan for another couple of minutes to brown the rest.
No need to flip in my opinion.
Pour them into a bowl, sprinkle with lots of sea salt. Enjoy!
On Mother’s Day I don’t need breakfast in bed, actually I prefer that not happen. I think you guys know how I feel about this from previous posts. I would, however, love someone to make me a warm, frothy, matcha latte to enjoy under the covers. I’ve got a recipe for the most delicious MATCHA LATTE ever, below. Why
My friend Alissa, from The Matcha Box on third street in Los Angeles, is giving us her tips on matcha. (We’ve also got a DISCOUNT code for you below)
“Matcha, What to Know
Matcha is shade covered powdered green tea from Japan. Tea harvested in May, or early in the season, is used for ceremony grade matcha. Tea harvested later in the season, is made from more mature leaves which have been in the sun longer and are not de-stemmed or de-veined. These are rich in nutrients but will be more astringent on the palate. Use an early harvest tea for preparation with water only. Use a blending grade for smoothies, lattes, breakfast bowls and other creations. You wouldn’t put the Christmas wine in the spaghetti sauce – same principle here. The subtly and nuance of the flavor profile will be lost when blended with milk, fruits and sweeteners.
Early harvest teas are more expensive than blending grades and well worth it for the exquisite creamy mouth feel and smooth finish. Get to know the tea by having it prepared by and experienced barista or tea sommelier. Read labels carefully and avoid shade covered powdered green tea from China, or simply powdered green tea that has not been shade covered.
Matcha, A Near Future Tea
Think of your matcha tea as a fresh vegetable and keep it in the fridge. Unlike dried tea leaves you might have on hand in the cupboard for months or longer. matcha is meant to be consumed in the near future. Think four to six weeks from purchase. It won’t go rancid, but color, flavor and aroma will start to degrade.
Matcha Everyday, Anyway
Matcha tea is so nutritionally dense and powerful, you want to consume a little bit everyday. Anyway YOU like it. The powder format is so flexible, it goes hot, cold, sweet and savory. Use matcha as an ingredient in smoothies, lattes, morning bowls, sprinkled over nut butters or tofu. Use a martini shaker for iced-tea with lemon and mint or add a teaspoon to your favorite hot cereal. Find a recipe that works for you and your household and enjoy the unparalleled health benefits of matcha tea everyday.”
Go here: http://matchasource.com
Enter MATCHASCOUT at checkout
(Save 10% off any regularly priced matcha tea at Matcha Source
Can not be combined with any other offer
Expires Friday May 19th, 2017)
MATCHA LATTE RECIPE:
1 cup warmed almond milk (or coconut milk from can)
Super Easy Weeknight Pantry Dinner as I call it. With mostly pantry items, you can create a very simple dinner that has good protein and fat so it’s satisfying too. Grab a bowl, cozy up and turn on Netflix.
2 tablespoons firmly coconut sugar or organic brown sugar
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup water
1 pound spaghetti noodles (or noodle of choice)
chopped scallion and cucumber strips for garnish
2 tablespoons of sesame seeds for garnish
1/2 teaspoon dried hot red pepper flakes, optional to taste
In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion, cucumber.and sesame seeds.
1 large head of cauliflower, grated into small pieces like rice; or just use brown rice
2 large carrots, sliced thin
1 garlic clove
1 teaspoon of grated ginger
1⁄2 cup of frozen peas
1 cup of chopped shiitake mushrooms
1⁄4 cup scallions (green onions) sliced thin
Olive, coconut oil or ghee to coat the pan
2 teaspoons of sesame seed oil
1⁄4 cup of soy sauce (organic, gluten free if needed)
*This is a great place to use leftover roast chicken or an organic rotisserie from the grocery store too, or organic tofu
*Trader Joe’s has one ingredient riced cauliflower and brown rice ready to go for you in the freezer section. If using riced cauliflower, add in with the carrots to soften it.
Heat a large skillet on medium heat. Pour oll around to coat the bottom of the pan. Crack eggs into a bowl and whisk until all combined. Pour eggs into pan and tilt pan to move the eggs around and coat the entire surface of the pan (imagine your making a crepe). Put a lid on top of the pan for 1-2 minutes (this time may vary). Remove lid and use a spatula to remove the egg and place it on a plate to the side (I fold the egg in half, and then in half again, because the now triangle is easier to transfer to the plate)
Add more oil to the skillet and add cauliflower (if using), carrots, garlic and ginger to cook, stirring often, for about 5-7 minutes or until soft. Add in mushrooms, peas, and brown rice to get it nice and hot. Then add sesame oil and soy sauce to warm it through, and the slice eggs and stir. Top with scallions. Serve with additional soy.
With just a little prep you can have a super easy lunch (or dinner) in no time. This bowl happened to be be all green goodies, which is great for St. Patrick’s Day or any other day of the year. Some leftover roasted veggies, rotisserie chicken, pesto with quinoa and some peas. Protein packed, easy, yummy and so nourishing.
Here are some dressing recipes you can put on top too
I like things simple. You know know that if you’ve been following for a while, so birthday parties go right along with that mission. I don’t go overboard with wedding style parties, just a simple party of my kids choice, a few friends, some snacks, a yummy cake, everyone celebrates and we’re done. I even offer lots of locations to host my kids parties and they love a party in our backyard. It’s they favorite and it makes it really simple for me.
So here are a few simple, fun, delicious, inexpensive, REAL FOOD Birthday Party tips
Don’t have party during meal time
I’m not sure where it began that a children’s party means you and me are required to feed all he kids and their parents a full dinner. Why do we do that? It’s not necessary, and it’s actually better for everyone involved if you have the party during an off time. Either mid morning/before lunch, or mid afternoon/before dinner. This way your’e just providing your guests snacks instead of a meal. And snacks by the way, can just be a few things, we don’t need the entire store of Costco of goodies. Just a few simple snack foods and two drink options is just fine. i also love a mid afternoon party too because, the kids play, have a few snacks, eat some cake and have plenty of time to run it off because it’s dinner and bedtime.
If you’re going to have a party where you serve a meal or lots more that a few snacks, think about an early morning party.
2. Have a breakfast party
When I was a kid we went to a lot of pajama parties at McDonald’s in the morning. It was easy on the parents and something a little out of the ordinary. Obviously, I’m not suggesting you go to McDonald’s for the party, but have a breakfast party at home. We did this for James’ birthday recently and it was such a hit. The parents loved having something to do with the kids earlier in the day, they loved the coffee bar too 😉 Warm, organic coffee, with coconut maple syrup creamer, um it was a hit. Parents loved how casual it was and they could bring their kids in pajamas if they wanted. Breakfast food is also, inexpensive to buy and not to complicated to make. We did a whole grain pancake bar with fresh fruit, Applegate sausage, and a full organic coffee bar with real food fixins (homemade coconut cream with maple syrup as the creamer). You could even do a good (whole grain) bagel party, with lots of toppings.
3. Invite less people
It sounds simple enough be we all get wrapped into the invite everyone in the class sort of thing, but just invite a few of your kids best friends and be done with it.
4. Think beyond the box
We don’t need to be serving bags and bags of salt and sugar. I’m not sure why that became a thing. Maybe 1 or 2 salty goodies and then some fresh fruits and vegetables. Less packaged foods. We’ve been over this before too, but real food is actually a pretty good bargain. Individual packages of Doritos, are not a good buy. But some carrots, now those are reeeeeally inexpensive.
5. Serve simple Real Food.
A tray of fresh, seasonal fruits, and vegetables, maybe a dip. Fresh fruits and vegetables in season have tons of flavor and taste good. Don’t go and grab the nubby package of carrots, they aren’t as good, try to peel and cut your own, and store them in a container with water until party time. They are sweet and taste way better than the nubby ones, and the kids are more likely to eat them because they taste so good.
Simple trail mix with nuts and dried fruits (use sunflower seeds and pumpkin seeds if nut allergies are a concern). I suggest buying a few bags of your favorite nuts and dried fruits at trader joes and putting them all in a bowl for snacking. Most remade trail mixes have a lot of sugary pieces, chocolate or sulfured fruits. So just check the packages.
Pitchers or of water or watered down organic fruit juices (pitchers can be purchased inexpensively at Bed Bath & Beyond (don’t forget your coupon) or a restaurants supply store. Then you can have a few with water and a few with your child’s favorite organic juice watered down a bit with some water. No need to have them mainline sugar with some boxed apple juice, just reduce the sugar a bit.
BONUS: If you’re not up for making your own cake, though I do recommend this brand with a clean, short and simple ingredient list Food Stirs, Look for a bakery that is using better quality ingredients. Not all of them use shortening and artificial dyes or other fillers.
These are really simple strategies, but they go over well and your guests will be happy.
Smoothie’s are one of my favorite ways to get some good healthy food into my kids bellies. Laney sometimes has a problem with it being green, but if we put it in a popsicle mold, well she can’t resist. These are a few easy, go-to GREEN smoothie we have at our house. I don’t normally follow a recipe exactly, but these are the basics, so please feel free to make it your own.
I use Mason Jars, with these kids from a craft store and glass straws because sometimes the morning goes FAST, and these smoothies go with us in the car in the morning
2 cups of almond milk (*or any milk of choice)
2 cups of organic spinach (or kale, chard, or any green- spinach has the mildest flavor)
½ avocado or coconut butter
1-2 big Tablespoons of Green Dream Powder (*see note) or Hemp Seeds/Powder
1 frozen banana, cut into chunks (or 1 fresh banana and a few cubes of ice)
½ cup or more of additional fruit (mangos, blueberries, strawberries, or more bananas). Each fruit will affect the color of the smoothie. Keep with bananas or mangos if you want it to stay green)
*add 2 dates or extra banana for more sweetness (optional)
Blend greens and liquid together first
(if you have a Blentec of Vitamix, just dump it all in at the same time).
Then add other ingredients, blend and drink up!
*Depending on what I have, I use almond milk, coconut water, coconut milk, just plain water or a combination of those. *Green Dream powder from Philosophie Mama is the best green powder out there! I love it!
It has spirulina, hemp, chia, maca, mesquite (for sweetness) and vanilla powder. If you cannot get it, you can use any green powder you like. You can also just buy these things separately and add them in.
Other protein brands I like are Native’s hemp powder and their Vanilla Protein Powder. Both are available on Thrive Market
I have been really into Thai flavors lately . That spicy, slightly sweet lemongrass and lime, just makes me happy. It’s also something different from the norm, though now we have it so much, it is more like “the norm”, but you know what I mean. This recipe is tasty and so simple to throw together on a weeknight. I am all about a quick and easy dinner, with lots of flavor and this guy hits all the marks.
I love Thai Kitchen’s Red Curry Paste, because the ingredient list is simple and clean (Real Food Scout approved) and I don’t have to work to hard cutting chilies and lemongrass myself, and you don’t either. This can be found at most supermarkets in the asian section. You can also buy it at Thrive Market online. If you can’t find it make sure to look for a curry paste that only has a few simple ingredients and not a lot of junk and added sugar.
Thai Veggie Curry
Simple Thai Veggie Curry
Recipe Type: Dinner
1 tablespoon olive oil
3 cloves garlic, minced
1 cup unsweetened coconut milk
1/3 cup chicken stock
1 tablespoon fish sauce (if you have it)
2 teaspoons coconut sugar (or brown sugar)
2 tablespoons of curry paste (green, yellow or red) I use red Thai Kitchen
4 cups of cauliflower, chopped into small florets
2 cups of zucchini, chopped into half moons
1 medium red pepper, cut into strips
1/4 basil leaves, torn or thinly sliced
1 teaspoon lime zest
2 cups of cooked brown rice
toppings basil and lime wedges
Heat oil in medium cast iron skillet over medium heat and add garlic. Cook for a 30 seconds and then add the coconut milk, broth, fish sauce, and sugar. Wisk in curry paste. Bring boil and reduce heat. Let it boil gently for 5 minutes. Stirring occasionally. Stir in cauliflower, zucchini, peppers and cook for 5-10 minutes until they are just tender. Add basil and lime and serve over rice.