Thai Shrimp Soup with Ramen in the Ninja Cooking System

We made another pilgrimage to the snowy slopes of Mt.Baker this weekend. It's the first time we squeezed 7 of us in my car headed for Baker and gear for 6 people! What an accomplishment for my little Toyota. Kids had a blast and are asking and pleading for more time up there. We're thankful for the free 5th grade seasons pass & a big thanks to Mt.Baker for offering that program to our community.

After being on the mountain all day there isn't anything quite like a hot meal that's easy to prepare.  Again, my go-to source is the Ninja Cooking System that I received as a perk for attending the International Food Bloggers Conference in Portland last year.  I love this system because you can fry, saute, steam, slow cook and bake. Less clean-up + Fresh ingredients + Many features= Healthy Meal & Happy Mom

Thai Shrimp Soup with Ramen

• 2 cups shrimp
• 10 cups water
• 1 can light coconut milk
• 2 carrots, peeled and sliced
• 2 cups broccoli, diced
• 2 teaspoons fish sauce
• 2 teaspoons chili sauce
• 1/2 teaspoon red pepper flakes
• 1/2 cup torn basil leaves
• Juice from one lime
• half a red onion, diced
• 4 cloves of garlic, minced
• 2 tablespoons vegetable oil
• salt and pepper to taste

On stove top medium for 12 minutes, saute the broccoli, onion, carrots & garlic in vegetable oil.  Stir every few minutes.

Add fish sauce, lime juice, water, salt and pepper. Turn to stove top high for 5 minutes. 

Add two packages of ramen noodles (discard the seasoning packets or save for another use).

Cook for 6 minutes. 

Turn to stove top medium and add shrimp and coconut milk.  Stir and cook for about 4 minutes.  

Serve with lime slices and fresh basil leaves.

Serves: 8 

Pomegranate Orange Quinoa Salad

Ahh New Year & new homework. It's been challenging for our kids to get back into the homework routine.  We've been hearing a lot of "I hate math" & "I hate reading". Grumble grumble. I think it's more about the long holiday break, late nights, sleepovers, family holiday gatherings and friends' parties....all things fun filled the air for weeks.

We've been giving a lot of encouragement this week. Even trying to remain patient when one child needed a homework break for a few hours. A little inspirational quote to help motivate:

    "You can have whatever you are willing to struggle for"

I suppose that the habit of study isn't too unlike the habit of eating well. Although I watch what I eat and try to be careful, there certainly isn't a shortage of indulgence. The holidays have brought an over abundance of gluttony and now I try to balance out a little bit with some healthy fare. This fresh recipe is gluten free and fresh.

Pomegranate Orange Quinoa Salad

• 2 cups Quinoa
• 1 orange
• 1 cup pomegranate seeds
• 1 cup celery, diced
• 1/2 cup fresh squeezed orange juice
• salt to taste

Cook quinoa according to package instructions. Place quinoa in a large bowl.

Peel & slice the orange into 1//2" pieces. Add to the quinoa.

Add celery, pomegranate, orange juice and salt. Toss to coat and serve

Serves:4

Lundberg Brown Fried Rice

My son asked me last night "Can we have that talk now". After much horsing around during the day and jokes on Mom I had my opportunity by replying with "The birds and the bees talk?"  There's nothing like a one liner that lets you unleash a belly laugh.  He's been working hard on his 5th grade math workbook and he's considering working ahead with the contingency that once he's done with his workbook he won't have to do any more math this summer. Kirc and I discussed it & agreed with the exception of brushing up on multiplication facts during idle times (driving in the car and so on).

One of his favorite meals is fried rice. I normally use white sushi rice but we're eating healthier & I love the nuttier flavor of brown rice.    I've also replaced the brown sugar with Agave nectar.

Garlic scapes are amazing!

• 6 cups uncooked Lundberg brown rice
• 3 cups chopped broccolli
• 1 cup diced or sliced red onion
• 8 egg whites (scrambled)
• 6 carrots (peeled and diced)
• 8 large mushrooms sliced
• a bunch of garlic scapes diced
• 1 cup diced celery
• 1 1/2 cups diced bbq pork or other protein
• 3/4 cup  Bragg's Liquid Amino or soy sauce
• 3 tablespoons Agave nectar
• 1/4 cup water
• 2 tablespoons olive oil
• salt and pepper to taste

Prepare all ingredients.  Cook brown rice according to package instructions. Place oil in the fry pan and add veggies. Fry on medium for about 8 minutes.  Add scrambled eggs, water and rice. Add Bragg's and Agave. Fry for another 5-10 minutes. 

Perfect for leftovers!

Orange Garlic Basil Chicken

Day 12 Insanity.  The massive pool table in our family room has been moved to the side of the room. We are now a group of 5 meeting 6 days a week at 6 in the morning.  Like clockwork or a well oiled machine. If you were a fly on our wall you'd see the dedication and sweat.  You'd hear the grunting, an occasional burp and ensuing joke. You'd hear a few encouraging words. You'd see high fives at the end of the 40 minute workout and a sense of accomplishment by all.

    Here's my latest dinner dabble in the land of healthiness:

• 8 chicken breasts
• Juice of 1 orange
• Zest of half an orange
• 8 garlic cloves
• 1 pound of fresh green beans
• 10 basil leaves
• 2 teaspoons soy sauce
• 1 teaspoon light butter spread or coconut oil
• brown rice
• almonds to garnish
• salt and pepper to taste

Prepare the brown rice according to package directions. Zest half of the orange. Juice the orange. Peel and slice the garlic cloves.

Pour 3/4 of the fresh orange juice & zest over the chicken breasts. Add 2 teaspoons soy sauce. Add a bunch of garlic (but save some for the green beans). Add salt and pepper to taste. Toss the chicken well and marinate for 30 minutes or longer if you have time.

Steam green beans and remaining garlic. Pour remaining orange juice over the green beans. Toss in the teaspoon butter spread.

Grill chicken breasts for about 25 minutes depending on thickness.

Place basil in a bowl with a light mist of water and microwave for 30 seconds. 

On a plate, place grilled chicken on top of brown rice. Top the chicken with cooked basil and garnish with almonds. Serve green beans on the side.

Oat Bran & Flax Seed Blueberry Muffins

             Are you craving a dense, moist, flavorful 
                           and nutritious muffin?  

• 1/4 cup butter at room temperature
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2/3 cup flour
• 2/3 oat bran
• 2 tablespoons milled flax seed
• 2 teaspoons baking powder
• 1/2 cup almond milk (dairy is o.k. too)
• 1/2 cup Greek yogurt (we buy honey flavor)
• 1 cup frozen blueberries

Trader Joe's Roasted & Milled Flax Seed with Blueberries

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray.

Cream butter and sugar. Add eggs, cinnamon & vanilla.  

In a separate bowl, mix flour and baking powder. Add to the butter mixture & mix on low. Add milk and yogurt. Mix again, on low.

Pour muffin batter into tins.  Add blueberries and push down lightly, they'll sink as they bake.

Bake for 25 minutes.

Yield: 12 muffins

             *Warning*....you'll wish you doubled the batch.