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Monthly Archives: January 2013

thepreparedtable73

Yesterday I discussed alternative drink ideas for the Daniel Fast, and today I want to discuss smoothies.  Who can resist a smoothie?  That creamy, luscious, sweet concoction can be the start of a beautiful morning, and the finishing touch to a wonderful dinner.  For some, it can even be a meal replacement.  Let’s face it, smoothies are big business – and a lot of times what they are touting as “all-fruit” smoothies are in essence chock full of syrupy fruit and artificial ingredients and preservatives.  My daughter bought a “smoothie” from McDonald’s and did not finish it all, and to her surprise when she looked at the cup the next morning, her orange smoothie had disintegrated to a “green” liquid?  What?  Mmm….hmm…you get the picture 😦

With that said, that is why you are much better off making your own, and I am going to give you some basics on…

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Posted by on January 24, 2013 in Uncategorized

 

Roasted butternut squash salad with warm cider vinaigrette

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Need a new spin on a main dish salad?  This is it!  The roasted butternut squash is balanced perfectly by the toasted walnuts and dried cherries that plump up upon roasting, all served on a bed of Arugula.  And if you’re in a good mood, add a little maple syrup to the dressing to add a touch of sweetness.  This recipe will be in rotation at my house frequently.  You may find the recipe on the home page under recipe hyperlink.  Enjoy!

 
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Posted by on January 17, 2013 in Uncategorized

 

Lamb Chops with Persillade

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Perfection!  For all you lamb lovers, feast your eyes on this…

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Posted by on January 13, 2013 in Uncategorized

 

Lamb Chops with Persillade, Roasted Ratatouille, and French Petite Green Beans

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I mean, have you ever?!  Today I must got a double anointing on me to pull off this exquisite meal.  All you Paleo dieters, this is for you.  My husband will eat this AND lose weight.  The chops are seasoned with Olive oil, sea salt, black pepper, dijon mustard, then pressed with a garlic and parsley topping and baked.  Perfection I say, perfection…

 
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Posted by on January 13, 2013 in Uncategorized

 

Dinner is served! Roasted Vegetable Ratatouille and French Petite Green Beans

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What a wonderful French inspired Daniel style vegetarian dish.  Look at the bountiful display of colors exhibited, from the purple of the eggplants to the orange of the bellpeppers.  And I got to prepare this along with my daughter.  Have fun in the kitchen cooking healthy with your family.  For you Paleos, I have roasted lamb chops in the oven, but we”ll wait and show that…;-)

 
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Posted by on January 13, 2013 in Uncategorized

 

Featured Daniel Dinner: Roasted Veggie Ratatouillie (France) and Sauteed French Green Beans

Hello on this marvelous Sunday! I am just getting in from finishing up my weekend grocery shopping and need to get dinner on the table pretty fast tonight, so I thought I would do a little roasting. I found a fantastic recipe for ratatouille that requires roasting your veggies, of which I am a big fan of doing. Roasting brings out the deep flavors of vegetables and the little caramelization that happens as a result of them releasing their natural sugars brings an element of deliciousness that you can get no other way. Roasting is my #1 preferred method of cooking just about anything, and I love the fact that all I need are my half sheet pans, sea salt, and olive oil, and it is on. And as my husband is doing the Paleo diet, I will be fixing a side dish of roasted lamb chops with lemon parsley topping for him. Yes, he’s got it like that. 😉 Enjoy the recipe attached!

Roasted Veggie Ratatouillie

Ingredients
1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash, cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves

Directions

Preheat the oven to 375 degrees F.

Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.

Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.

Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and
add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

 
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Posted by on January 13, 2013 in Uncategorized

 

thepreparedtable73

Happy Friday!  I know the start of the weekend is the time where we look forward to kicking back, relaxing, and maybe munching on some of our favorite snacks.  But how do we incorporate that into the Daniel Fast?  I will show you how!  The title of this will be “What YOU got to snack on?”

…Thanks for asking, PLENTY!

1.  Popcorn.  Earthfare sells organic popcorn kernels in their bulk food section (you measure out how much you want) for pretty cheap.  Get you a deep skillet, melt some Nutiva organic coconut oil (best oil for high temperature cooking) on medium high, pour in a 1/2 cup or so of popcorn to cover the bottom, cover with lid, wait for it to pop, and you have some delicious popcorn.  Add a little melted Earth Balance on top if you want it buttered.

2.  Hummus.  Earthfare sells delicious hummus in their cold…

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Posted by on January 8, 2013 in Uncategorized

 
 
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