Sesame Ginger Salmon Pita Pockets

Yum. Ginger Sesame Salmon Pitas. I just signed up to be part of a 10 week personal development seminar (through Landmark Education) that starts at 5:30 and goes to 10:30pm (normally their seminars are from 7-10, but I'm actually being trained in a leadership role around the seminar and need to be there early. The center is about 30-40 minutes away so that puts me pretty much eating dinner in the car. In the past I would have probably gone through a drive through and grabbed a hamburger on the way to class. This time I'm committed to eating healthy homemade meals before class. Pita pockets are very handy at being portable so that is what I came up with to make before my first session. Let me tell you, last night as I drove and ate my pita pockets full of omega rich wild caught salmon, I felt really great about my choice and commitment to health! (Not that driving and eating at the same time are recommended, but I'm in a "make it work" situation.

Sesame Ginger Salmon Pita Pockets

*NOTE* Most of my recipes are close approximations. I rarely ever measure in my kitchen. This time, I really did just throw some stuff together, so please taste as you go to adjust to what makes sense for your taste buds. If it is too sour, add more sweet, if it is too sweet add more vinegar, etc. 

8-10 wild caught salmon
Marinade:
1.5 tbsp blackstrap molasses
1 tbsp honey
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tsp fresh grated ginger
1 tsp saracha or chili sauce
1 garlic clove, grated
2-3 tbsp Unrefined (and not toasted) Sesame oil

Marinade the fish for a few hours, not over night or the vinegar will *cook* the proteins in the fish and make it tough.

Heat grill pan to really hot, cook salmon until it flakes apart easily.

Asian Ginger Slaw

1/4 head of cabbage
1 carrot finely grated
1/8 cup toasted sesame seeds
1 tbsp honey
2 tbsp rice wine vinegar
1/4 cup Unrefined (and not toasted) Sesame oil
1/2 tsp grated ginger
pinch of salt

Shred cabbage and mix in grated carrot. In a separate bowl, mix the honey, vinegar, sesame oil, ginger and salt. Pour over cabbage. Toss in sesame seeds. Let sit for a couple of hours so the vinegar has a chance to break down the cabbage.

Assemble pita pockets by stuffing with salmon and cabbage.

Taco Mini Mufins

I loved the response from my homemade chicken nuggets! Many of my friends told me they were going to try out the recipe. Please let me know how yours turn out if you do!

Today's recipe is another very toddler friendly meal idea. Although I'm going to serve this for dinner for the adults too, paired with a salad. These Taco Mini Muffins can also be made in bulk and frozen. Reheat in the toaster oven or microwave. This isn't an exact science, you can change the recipe to your preferences. Oh and I actually doubled the meat and veggies so I could have easy taco salads later this week.
-Amanda

Taco Mini Muffins

Cornbread Mix
1/2 cup whole wheat flour
1 1/2 cup cornmeal
4 tsp baking soda
1/2 tsp salt
1 cup applesauce
2 eggs
approx 2 cups of milk, start with slightly less and add until you get a "pancake" batter consistency.

Taco Mix
1/2 lb lean ground beef
2 tsp olive oil
1/2 small onion
1/4 cup frozen or fresh corn
1/4 cup drained black beans
1/2 red bell pepper
2 tsp dried oregano
1 tsp cumin
3 tsp chili powder
2 tbsp tomato paste or ketchup (I used homemade)
salt & pepper to taste

Dice onion into small bits. Place oil in a skillet (I used cast iron.) When it gets hot, add onion. While the onion is cooking, dice red bell pepper. Add it to the onion, stir occasionally. When onion and bell pepper are soft, add corn and beans, heat until the corn is thawed. Remove vegetables from skillet (Or if pressed for time, cook them at the same time as the meat in a separate skillet.)

Once vegetables have been removed from the skillet, add the meat. Add the cumin, chili powder, oregano, tomato paste or ketchup, salt and pepper. Cook on medium-high heat until meat is cooked all the way through.

Add meat to the vegetables and stir.

In a large bowl, mix all the ingredients for the cornbread mix, except the milk. Add 1 1/2 cups of milk and stir. Add enough milk until you have a loose "pancake" like batter. Stir in the meat/vegetable mixture. Dish about 2 tbsp in mini muffin tins. Bake at 375 for 12 minutes. If you do larger muffins, adjust your cooking time. A toothpick should come out clean and the tops of the muffins should start to brown.

Cheese Crackers

Ever since I started reducing the amount of processed foods we eat, Goldfish cheese crackers haven't found a spot in our pantry. The girls for the most part haven't missed them, but the other day they did ask for some fishy crackers for snack. I just ordered some mini-cutters and I think these crackers will be perfect for them.  These crackers were a huge hit!
-Amanda

Cheese Crackers

• 1 1/2 cup flour (I've done it as all whole wheat or half whole wheat/half white)
• 3/4 stick of cold butter cut into pieces
• 1 cup grated sharp cheddar
• 1 egg, beaten
• 3-4 tbsp ice cold water
• 1 tsp sea salt

Preheat oven to 400 degrees. Put flour into a food processor. Place the butter cubes around and pulse a couple of times until the butter is mixed in. Reserve 1 tbsp of the beaten egg for brushing on top* and mix the rest into the flour. Add a few tbsp of ice cold water, cheese and salt. Mix until dough forms. Using a rolling pin, roll out dough into an 1/8 of an inch. Cut out using whatever shape you want, or cut into strips. Bake for 8-10 minutes until golden brown.

*I did not take the time to brush the tops of mine, so they aren't as pretty and golden as they could be.

Yummy Peanut Butter Balls

You might remember a couple of weeks ago I had a finger paint party at my house. After the fun of painting, we all came in to cool down and had a picnic on my kitchen floor. Some kids were at the table, some were in high chairs, and some were on the floor. There were lots of kids! Anyway, it was a bring your own food type of picnic. My friend Kara brought peanut butter balls for her kids. I had to have the recipe! They are so yummy!

Peanut Butter Balls

1/2 cup wheat germ
1/2 cup powdered milk
1/2 cup honey
1 tsp vanila
1 cup peanut butter

Mix everything together and scoop into balls with a small ice cream scoop/melon baller. Refrigerate and then enjoy!

These were the ingredients I used.

Healthier Crispie Marshmallow Treats

One of my favorite treats are Kellogg's Rice Kristpies. But, I am looking for healthier snacks to take on my road trip that is coming up at the end of next month. This has sugar in the form of the marshmallows, but it also has dried fruit and puffed whole grains. I thought about adding peanut butter for protein, but decided not to this go around. I'll test these out on the girls and if they get the stamp of approval, I'll make another batch for the trip. Thanks Mom for placing the idea in my head!

Healthier Crispie Marshmallow Treats

2 cups of whole grain puffed rice
2 cups of whole grain puffed wheat
2 cups of whole grain puffed kamut
3 tablespoons of real butter
1 10oz bag of marshmallows
1 cup diced dried fruit
1/2 tsp vanila
1/2 tsp orange extract
1/2 tsp coconut extract
cooking spray

Spray a very big bowl with cooking spray, then measure out the various puffed grains. I used 2 cups of each, but you can do whatever mixture of puffed grains you can find. I've never even heard of Kamut, until I saw it in the store! Dice fruit up as small as you can. I sprayed my knife with cooking spray to help the fruit not stick to the blade. I would recommend chopping by hand, because it'll just gum up in a food processor. Add fruit to grains and stir. Spray a brownie pan with cooking spray and set aside.

In a small sauce pan, melt the butter. Add marshmallow and stir constantly on medium heat. When just about melted add extracts. You can leave them out or use your own, I was just having fun with the flavors in my cabinet! I thought it would give a more "tropical" feel to the crispie treats. When fully melted, quickly pour marshmallows over puffed grains, scraping down the sides to get it all. Work very quickly and stir. It helps to also spray your spoon with cooking spray. Keep stiring until all the marshmallow is incorporated into the grains and fruit. Then pour the mixture in your brownie pan. Spray your hands and gently pat down the mixture (it should be cool enough to touch by now, but check carefully because freshly melted marshmallows are very hot!) Let stand for at least 15 minutes.

These are the grains I used!

-->>Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. <<-- Storage instructions are From Kelloggs Website
-Amanda

Curried Turkey Sandwich

I wanted to take my girls to the mall to play today. Yesterday we were cooped up inside because of a stormy day and we wanted to get out today. I didn't want to go to a park because with all the rain it was supposed to be extremely humid today. I can handle some heat, but sticky humidity I hate! Anyway, lately when I plan a meal out for the girls I end up taking a peanut butter and jelly sandwich. I wanted to change it up a bit today.

Curried Turkey Sandwich

2 slices of bread
canned turkey meat or deli meat diced
1.5 tbsp of mayo
1 small carrot
1/4 - 1/2 apple
1 tbsp raisins
dash of mild curry powder

Mix turkey with mayo. Grate carrot and apple with the fine side of your grater or micro plane. My girls cannot chew raisins yet, so I minced them up really small, otherwise add them whole. Put in a dash of curry powder and stir.

*This would also be great with tuna fish instead of turkey.

My daughter Izzie eating her sandwich.

Maddie devoured hers!

-Amanda

Chewy Apple Granola Bites

This is another toddler friendly recipe. While delicious enough for adults, it was formulated to get my girls to eat certain things. Prunes for instance. Actually, they like prunes, but this is another way to serve them.

Chewy Apple Granola Bites

1 1/2 cups of grated apple
1 1/2 cup of oatmeal
1/4 cup of whole wheat flour
6 prunes, minced (or other dried fruit such as apricot)
1/2 tsp cinnamon
1/4 tsp grated ginger
2 tbsp honey (if your child is over 1 yr old, otherwise omit)
1/4 cup water
Squeeze of lemon juice

Preheat oven to 375º. Using a cheese grater or food processor grate apples. I leave the skins on. Put the grated apple in a large bowl. Add the water and lemon juice. Add the rest of the ingredients. Mix well and until all the flour and oatmeal is moist. Sprinkle additional water if necessary, but the apples provide a lot of moisture. Spray a 9x9 brownie pan and pour mixture in. With your fingers, press the apple mixture firmly in the pan. It should be about 1 inch thick. Bake at 375º for 25-30 minutes. Let cool completely. Cut into 1" squares. Spread out on a cookie sheet and freeze. Once frozen, transfer to a ziplock bag. Pull out how many squares you want to serve and microwave for a few seconds to thaw. Might work frozen for teething toddlers, but I haven't tried it.