Get out that Grill for Skewers!

I love the ease of grilling - No pans, hardly any prep tools = very few dishes! YAY!

PLUS - you can grill just about anything. 

Today I've featured an easy way to provide a balanced meal, skewers! 

Using skewers, you can mix and match vegetables, fruits, and meats. 

These skewers are amazing tasting and pretty easy to put together. If you like em, let me know!

Thai Chicken Skewers & Rice

1 small can coconut milk
1 ½ tsp curry paste
2 large boneless, skinless chicken breasts, cubed into 1” pieces
1 orange bell pepper
2 green zucchini
12 small white button mushrooms
1 cup dry basmati rice, soaked for 1 hour minimum

You’ll want to be sure you have skewers, wooden ones should be soaked in water before using.

In a small bowl, whisk together coconut milk and curry paste. Pour a small portion into another container to brush on vegetables. Place chicken cubes in first bowl, tossing to coat all chicken, set aside.

Begin rice by straining then adding 2 fresh cups of water. Bring to a boil, cover and reduce to simmer for 20 minutes – until all water is soaked up. Remove from heat, fluff, and set aside.

While rice is cooking, cut all vegetables into skewer size chunks, about 1”. Try cutting zucchini into coins, then cut coins in half, mushrooms leave whole, and peppers, simply remove seeds and cut into cubes.

Begin to fill your skewers, alternating vegetables and chicken. Each skewer should contain more vegetables than chicken.  Brush with remaining coconut and curry mixture.

Cook on grill medium to medium high heat until chicken is cooked through and vegetables are tender.

Serve on a bed of rice.

Serves 4

In vibrant health and happiness,

Tammi Hoerner, CHHC, AADP, MH

The Nourished Life

Portabello Pasta

Seriously - we all need a noodle from time to time! 
With Dominik being food sensitive, we've taken to alternatives. Today - It's Quinoa pasta!

Total ingredients? 7 if you count the oil. :) Super easy saute!

Cook 1 box quinoa pasta according to box directions.

While quinoa pasta is boiling; chop:

2 large portabello mushrooms
2 cloves garlic
1 yellow summer squash
3 stalks kale
2 tbs fresh parsley

Heat cast iron skillet over medium heat with 1 tbsp sunflower oil. Add all chopped ingredients. Saute until mushrooms begin to soften and release juices. Turn heat off, stirring occasionally to allow flavors to blend.
When noodles are done, top with saute, stir, season with salt or gimasio.

When you are eating amazing foods like this, you'll forget your eating healthy!

In vibrant health & happiness,
Tammi Hoerner, CHHC, AADP, MH
www.newbeginningshealthwellness.com
www.thenourishedlife.net

B2B Sweet & Spicy

This recipe was inspired by a recipe I found on the Whole Foods website.

1 large sweet potato
1 can Amy's Organic Chili
Sunflower Oil
Pepper

Preheat oven to 425. Cut sweet potato into 1" squares. Put into a 9 x 13 baking dish in a single layer. Spray with sunflower oil. Bake for 40 minutes.
Remove from oven and add chili. Stir and place back in oven for 10 - 15 more minutes or until potato is cooked through. Season with pepper. I also put a few shakes of Dulse on ours.
Serve warm.
This made 3 - 4 servings for us.

Veggie Taco Chili

Every time the temperature drops below 30, I get pulled toward warm foods.
I find I have a tendency to drink more coffee, teas, hot cocoas, and chai on cold days.
I also seem to have an aversion to cold foods, from fruit to vegetables and salads.
Since everything in this meal is from a can, please upgrade to organic, read your labels, and choose the best you have available.
It takes minutes to prepare and is satisfying. While this was cooking, I also prepared a rice for tomorrow's meal!
Today's meal is a vegetarian chili seasoned with your favorite taco seasoning mix and topped with corn chips.

Veggie Taco Chili

1 can black beans

1 can pinto beans

1 large can Muir Glen Roasted Tomatoes (Diced)

1 can mild green chilis

1 tsp canned or fresh jalapenos

2 Cups Vegetable Broth

1 Cup Water

1 Tbsp Cumin

1 Tbsp Paprika

1 tsp Sea Salt

2 tsp Pepper

1 clove fresh minced garlic

2 stalks fresh parsley ( I had frozen from our garden last year)

In a large pot add all ingredients and cook until heated through thoroughly about 20 to 25 minutes, stirring frequently

Easily Serves 4, served with Mary's Gone flax crackers

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