Foodie PenPal Reveal Day!

I decided to try joining the Foodie Penpal Experience during the month of July. See bottom of post  for more details.

My foodie penpal for July is Caitlin over at CaitPlusAte.com

She was extremely nice and I enjoyed talking to her via email.

Items I received:

1. Wild Harvest Natural Cherry Vanilla Granola Cereal. I’m in love, did I say I was in love. This cereal is seriously AWESOME!!!  It took me a couple days to eat the entire box. It was so addicting.

2. A Lovely note

3. Organic Apple Harvest Crunch Dried Fruit. Kids loved i t.

4. Wild Harvest Creamy Peanut Butter. Mmmm peanut butterrrr

5. Wild Harvest California Raisins.  Will put these to use.

6. Wild Harvest organic Animal Crackers.  GONE in 2 days

7. Three Barre bars – black swan chocolate berry, pirouette cinnamon pecan, and ballerina spirulina
8. Marys Gone double Chocolate cookie
9. ThinkThin Crunch Fruit and nut bar

All the cookies and bars were delightful.  My favorites were the ThinkThin Crunch Fruit and Nut Bar and the Pirouette Cinnamon Pecan bar.


Below is all the information details about the  Foodie Penpals.

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 
-Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa. 

If you’re interested in participating for August, please CLICK HERE to fill out the participation form and read the terms and conditions.

I’m having a healthy day what about you?

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Hello. Here we are again. It’s I’m having a healthy day what about you Thursday!!! Welcome back.

BREAKFAST: Oatmeal Cookie Cereal. I love this. I love it. Did I say that I love it. I have made it many times. There are times where I’m just in the mood for something and I can’t quite figure out what I’m in the mood for. Than I think of this and afterwards I think to myself: That HIT the SPOT! I usually use my unsweetened vanilla almond milk as I usually don’t keep the chocolate one in the house. Doesn’t matter either which way. thefithousewife.com is a great site, so many wonderful healthy recipes and fitness tips.

LUNCH: A regular salad. The meat of the salad was cucumbers, tomatoes, cheese cubes, green olives, cooked egg yolk and left over pork cut up. The lettuce was Romaine.  I mixed the meat of the salad with a tablespoon of Extra Virgin Olive Oil and a capful of Balsamic vinegar I also snuck a little ranch dressing into the mix. I feel that I eat healthy enough to be able to use dressing occasionally. I also threw some CHIA seeds into it.  I hadn’t had just a plain ole regular salad in awhile.

SUPPER: 

I love this black bean, corn and feta dip my friend Kelly gave me.  I usually dip corn tortilla’s. Today, I tried making a wrap using a Romaine Lettuce Leaf. It was super good. I have made this dip for party’s and it’s always a big hit. See below for recipe.

I also tried making Curry Red Pepper Soup. It came out good. Although, I didn’t leave the red peppers in the oven long enough and it was hard trying to get the skin off. OOPS. : ). I will post the recipe for this a little later.  It’s time to watch another Revenge episode with my husband before I go to bed. I also had 1/3 cup of regular spaghetti pasta with homemade collard green pesto. I really just wanted to try it since I made it for my husband’s supper.

Other little snacks I had earlier today. I had a couple small bites out of my daughters banana. I had a small handful of peanuts and I had one Bachman’s Butter Twist Pretzel.

BLACK BEAN, CORN and FETA DIP

1 can of black beans, drained and rinsed ( sometimes use dried black beans/soak and cook them)

One 6 oz package of crumbled Feta cheese

1/3 cup of balsamic vinegar

2-3 TBSP of sugar. I have used only 1 and threw in some cranberries

1 can of shoe peg corn, drained

4 scallions, chopped

1/3 cup of olive oil

Chop scallions. Combine them with the beans, corn and feta. Whisk together vinegar, olive oil, and sugar. Pour over other ingredients and toss. Chill for a few hours.

Collard green pesto

imageCollard Green Pesto. I got this recipe from my friend Tracey Miller.  She is a Board Certified Holistic Health and Wellness Coach and she was my coach last summer  for a little while.   Check out her SITE, she is truly  AMAZING! She helped me with a lot of things, one teaching me the importance of bringing vegetables especially greens, back into my life.

For some reason, I’m not a big fan of cooked collard greens as a side dish. I’ve tried it, but I’m just not a big fan.  This pesto is a great way for me to get my greens especially collard greens in. It’s very yummy. I have made it many times. I’ll usually separate the batch into about 3-4 containers and freeze them. I have used them on chicken pesto calzones, pasta, stuffed zucchini boats and stir-frys.

 

COLLARD GREEN PESTO

1lb bunch collards, ribs discarded, leaves roughly chopped (I sometimes use the Glory Food Bags of Precut Collard Greens)

1/4 cup pecans

1 1/4 cups grated parmesan cheese

1/2 cup pitted kalmata olives

2 cloves of garlic

1 cup of extra virgin olive oil

salt and pepper

Bring a large pot of salted water to a boil over medium heat.  Blanch collards until bright green, about 1 minute.

Transfer immediately to an ice bath to shock. Remove collards from the ice water and pat dry with paper towels and than transfer them to a food processor.

in a dry skillet, over low heat, toast the pecans until fragrant. Add everything to the food processor except the oil.

With food processor running, slowly drizzle in olive oil until peso comes together. Add salt and pepper to taste.

Thank You Tracey for this recipe.

Italian Mock Bread for my cheese burger

I made the family cheeseburgers and hotdogs tonight. They had hamburger rolls. I had some of Galya’s Italian Mock Bread.  It’s so easy to make.  Click on the link above. That brings you to where the recipe on her site.   I also re-posted the recipe below.

I cut some of the bread into circles for my cheese burger tonight. I made some homemade cole slaw and served that as well. I have made this bread a few times over the years. I’m never disappointed.  Thanks again Galya.

RECIPE FOR GALYA’S ITALIAN MOCK BREAD
2 eggs
3 tbsp Parmesan cheese (the grated cheaper version is perfect here)
1/3 tbsp butter or cooking spray
1 heaping tbsp oregano
2/3 cup oat bran
1 pinch baking soda
1 pinch sea salt

Mix all ingredients and coat your pan with cooking spray or a dab of butter. Cook evenly on both sides until you get a nice brown crust.