I’ve found a way to make fruit roll-ups at home that are sweet, shiny, and totally rollable. I love to throw together whatever fruits I have on hand–even frozen berries work well, and I’ll often mix multiple fruits or throw in a bit of spice. All that’s required is a fruity puree and either a dehydrator or a low oven to transform it into a sticky delicious sheet of fruity goodness worthy of even the most exciting lunchbox.
Archives for June 2013
This dish is super easy to throw together, and it’s definitely a crowd pleaser. Who doesn’t love Mexican food? I don’t think it’s a secret that our family is a BIG fan and almost once a week we are sure to enjoy some south of the border fare like homemade refried beans, taco salad, pork carnitas, flank steak fajitas, vegetable quesadillas, homemade tortillas, or the like. And now we can add these “tostadas” to our repertoire…
Now before anyone starts jumping to conclusions about juicing or thinks “Geez, there is something wrong with everything” (I hate that feeling) – I want to make one thing clear: There is certainly nothing wrong with drinking vegetable juices. But there are a few reasons why I haven’t personally jumped on the juicing bandwagon myself – even after borrowing a friend’s juicer and actually trying it out for a week – which is what I’d like to explain today.
Juice Is Not A Whole Food
First and foremost, my main dietary goal is to eat whole foods or what I call “real food” (i.e. 5 or less whole ingredients). Did you know that when you drink juiced vegetables and fruits you are not eating the whole food? The first time I saw a juicer in action I was actually a little surprised when I saw all this stuff being spit out the side. It turns out that stuff is the pulp (basically the fiber) and not included in the juice you are about to drink! Now you could technically bake that pulp into a homemade baked good or something (and still consume it), but I am going to tell you right now I would never be “Betty Homemakerish” enough to keep up with something like that. Plus I felt like the kale, celery, cucumber, and other ingredients I purchased to make the juice could have nicely supplemented several meals for the whole family, when instead the juicer transformed these ingredients into 2 glasses (about 10 ounces each) of not very filling juice.
I’m thrilled to be guest posting for Lisa as nothing makes me happier than real food!
I started Weelicious six years ago after the birth of my son when I couldn’t find interesting homemade baby food recipes online and information on how you actually get kids to become great eaters from day one. But as the baby food stage quickly disappeared I found myself in the abyss of wondering how to feed my toddler. Like many moms I was scared of him choking, needing an epi-pen if he tasted peanut butter, or not getting enough nutrition when feeding himself.
Today’s recipe is a guest post from Kath Eats Real Food…
One of my favorite oat-based breakfasts happens to be overnight oats. Overnight oats are rolled oats soaked in milk and yogurt for a substantial period of time so they become plump enough to eat. Although you can eat oats plain, they are a bit more appealing when “cooked” or soaked one way or another.
This is a guest post by Vani Hari (a.k.a. The Food Babe) who is a regular contributor on 100 Days of Real Food. To learn more about Vani check her out on “Our Team” page.
Before you start the enjoying the hot summer weather and cool treats – there’s something I have to tell you, but you first have to promise not to kill the messenger (me!). Commercially available frozen yogurt is one of the most processed food products on the planet!
Yes – you heard that right – that creamy, low calorie, probiotic promised goodness swirled into your cup and topped with your favorite goodies is one of the worst “healthy” fads to hit the franchise market, and I’m here to tell you the cold hard facts (ha! – no pun intended).
Frozen yogurt is made with several components. Unlike real yogurt that is made with just two ingredients (milk + cultures), it usually contains:
Who doesn’t love a frozen fudge pop? I was a BIG fan of them when I was younger so I worried that a knock-off “real food” version wouldn’t taste as good as what I remembered…but, oh was I wrong! And in case we need any proof my 8-year-old actually told me I was “acting like a kid” while we were eating them together for the first time. Oops – I must have gotten a little messy and proclaimed how good it was one too many times. :)
(Guest post by our Facebook moderator, Shawn)
My daughter asked if she could have a rainbow party for her 5th birthday this year, so I immediately got onto Pinterest and searched for “Rainbow Birthdays.” Many of them were filled with skittles, jelly beans, lollipops, jello, and cakes made with artificial dyes. This was just not going to be okay with me! Did you know that artificial food dyes are derived from petroleum and require a warning label in other countries? I thought I can totally do this without junk food and dyes, so I got to work. Here’s a peak at the end result (with detailed instructions below):
These baked beans would be the perfect addition to any summer BBQ, cookout, or picnic, AND they are just as delicious leftover.