Delish Country Dish

We don't have bacon much, but whenever we do, I always reserve the grease for such dishes as this morning's. Sometimes olive oil just doesn't cut it. Today is one of those days.

Small zucchini, mine was from our garden, was medium sized and I used about 3 inches, cut these into 1/2" strips. If your zucchini is fresh or a small one like what you get at the store, no need to peel it.
3 small new potatoes, cut into strips
1 Tbsp bacon grease (You can use olive oil or coconut oil)
4 large leaves fresh basil, diced
2 small basil leaves for garnish.

Heat grease over medium heat in a large skillet. I don't like the way eggs have a tendency to stick so I always use a nonstick pan when I cook eggs.

Add strips of potatoes and zucchini and cook for about 5 - 8 minutes stirring frequently.

Reduce temperature. Add eggs, and stir.

Cook until eggs are completely done. 

Season with Garlic Pepper, I used a grinder seasoning blend to make this simple.

Garnish with fresh Basil, serve immediately. 

Serves 2. 

Oh, seriously this is pretty and yummy!

If you enjoy this recipe, you should try my meal planning! You can get a whole month FREE here!

I am delighted to share such fun and nutritious recipes! 

In vibrant health and happiness,

Tammi Hoerner, CHHC

www.thenourishedlife.net

www.newbeginningshealthwellness.com

Rhubarb in the Morning!

I have always been afraid of preparing Rhubarb.... 

It's this great big scary plant. Kidding of course, however, it's not a regular part of our diet and not everyone has it on a regular basis, so while we've had this wonderful huge plant for seven years, I've hardly touched it.

This morning it struck me that there might be shoots coming up and I was sweetly surprised when I went out. I grabbed two stalks, came in and made an amazing easy jam for toast, like it was nothing!

TAKE THAT BIG BAD PLANT!

Rhubarb - Strawberry Jam

2 stalks rhubarb
7 - 8 medium strawberries, capped
2 - 3 tablespoons of honey
1/4 cup purified water
1 tsp corn starch

Remove ends, and leaves from rhubarb and chop into 1/4 inch bits. Chop strawberries. Add both to a medium sized sauce pan. Add honey and water. Heat gently over low to medium heat. As soon as the mix begins to boil, reduce  heat and simmer. Add corn starch and stir in until clumps are broken down.

Cool and serve on toast.

B2B Strawberry and Banana Smoothie

I LOVE SMOOTHIES!

In a blender add the following ingredients and blend until smooth.

2 Cups frozen Strawberries & Bananas
½ Cup Spinach
1 Cup coconut yogurt
1 Cup vanilla almond milk
2 Tbsp Flax Seeds

This will make 2 or 3 servings - depending on how much you share. 

Coco-Yogurt Parfait

1 Cup Coconut Yogurt (I find this at Whole Foods or Sunflower Market)
¼ Cup Homemade Granola or favorite brand
½ Cup Mixed Berries
½ tsp Flax Seed

Layer yogurt, granola and fruit, sprinkle with flax seed

This recipe makes a single serving. 

Healthy Kiddos Day 5

Today is the last day of this series and I sure hope you've been able to find some new fun foods to share with your kiddos. With an emphasis on whole nutrient rich foods, I know I am providing my own son with lots of amazing opportunities to live a long, healthy, active life. I believe from my core that it is fully our responsibility as parents to provide our children with the skills to succeed in life.
I have chosen to teach my children the value of health and that true success starts from a healthy body, a strong mind, and the energy and strength to pursue your dreams and skills to care for yourself, such as cooking and gardening.

I end this series with a few quick fix foods that will give you an opportunity to spend less time preparing and more time playing.

Healthy Kiddos Day 5 Meal Plan

Water

Granola, Yogurt with flax

Pear

Avocado Salad

veggies and hummus

Veggie Pizzas

Super Simple Breakfast:
Start with your favorite yogurt, we are using coconut for Dominik as he does better on dairy free products. Top with organic granola, then sprinkle with a tablespoon of flax or even chia seeds.
Serve with milk

Morning Snack:
Today we have pears. I love the juiciness of the pears this time of year, and so does Dominik.
Serve with water

Lunch:
Avocado Salad is made from 2 avocados, taken from skin and chopped. 2 radishes, 2 green onions, and spinach all diced and mixed with avocado. Top with jalapenos, tomatoes, cilantro or your favorite natural salsa.
Serve with water

Afternoon Snack:
Veggies and Hummus can be as simple as offering baby carrots and celery hearts with hummus to dip. My son prefers sweet roasted pepper flavored hummus, you can find this at the grocery store. Remember to read your labels to get the biggest bang for your buck, choose foods with all natural ingredients.
Serve with water.

Dinner:
We've used a variety of crusts over the years to make our own pizzas, this week we are opting for a store bought gluten free crust. You may use English Muffins (whole grain), Ciabatta Bread, Fresh Pizza Dough, or whatever you wish.
Layer: Basil Pesto, Spinach, Sliced Olives, Sun dried tomatoes or fresh tomatoes, and mozzarella. We opted for vegan mozzarella made from rice. It's not near as good, but it's an option.
Cook at 350 until cheese melts.
Serve with milk

All of the above meals are nutrient packed and super friendly on time and preparation. There are a lot of healthful options that you can easily prepare for your kids. Nothing beats the whole food, as in an apple or pear and their bodies already know how to use those nutrients.
Pat yourself on the back for delivering amazing food to yourself and your kiddos this week! GREAT JOB, MOM!

Enjoy your Christmas, and New Years, and I'll see you on the other side!

In Vibrant Health,
Tammi Hoerner, CHHC, AADP, MH