Eating Local Farm Goods
This is a local farmers market that I always go to on Sunday mornings.
Credit to Julie from Savvy Eat for this idea! Julie is a blogger who documents her cycling experience, eating healthy and locally. She has taught me so much about the science behind our food. So, for today I'm going to share you with some ideas that Julie Introduced me to and how to eat locally and seasonally.
1. "Try to eat local produce as much as possible because the more quickly you get your fruits and vegetables after they are harvested, the more nutrients they retain" - Julie. I agree and also, just by eating locally you are supporting these small businesses.
2. You can actually save money, too! Before you buy anything at the first stand, walk around the whole farmers market and search for deals. That's the way to buy shop smart and look only for what you need! But okay, with one exception - try one vegetable or cheese you've never had in your life.
3. Be adventurous! Go to a U Pick Farm and pick your own fruits and/or vegetables! This would be a fun date with friends and someone special. It's affordable, all you need to do is bring your own lunch and just pay for the produce that you picked. For locations, check pickyourown.org.
4. Join CSA - Community Supported Agriculture. Basically, that means you have a local farm that is supported by community members who purchase a “share.” Typically, shares are picked up weekly and contain a variety of fruits and vegetables. You get organic produce without the big price tag. By being a CSA costumer, it really forces you to cook out of your comfort zone. It's makes a fun and challenging experience! Check out http://www.localharvest.org/csa/ and search for a local farmer's site. Ask questions about their produce, when you can you receive your goods (weekly or biweekley..?)and check to see how much it costs.
5. Start your own little garden. If you are concerned about your gardening abilities, start off with just a plant or two. Perhaps a basil plant in a small pot by your kitchen window? It's easy to remember to water them when they're right there. :P That's what I do because I'm so busy with school and working, I simply can't carry any more responsibilities.
Do you have any favorite tips for eating locally?
About Me
My name is Stephanie and I am 22 years old, living in beautiful southern California. My blog documents my food and fitness habits as I strive to find happiness and balance in my life between being a full time college student, having a part time job and being a family member/girlfriend/friend. I am hoping that by sharing my healthy recipes and fitness tips that I can help inspire you to live your life the best and healthiest as well.
My baby "Turner" and I
A Little About Me:
- My favorite foods include but are not limited to: onions, granola, Gala apples, and strawberries, and pasta!
- Avocados make me sick! :(
- I love love LOVE peanut butter with apples and granola.
- I enjoy taking photos of food and treat my camera, Miss Posh, like it’s my baby. :P
- I'd rather go shopping for food at grocery markets and go shopping at TJ Maxx and Target for kitchen supplies rather than shopping for clothes and shoes. Yes, even over shoes!
- Henry's Market is my piece of heaven.
- I love to try different kinds of beer - i haven't found my favorite bee, yet.
- I go for green tea during the day and lavendar tea by night.
- I am obsessed with HGTV!
Pictures!!!
My amazing boyfriend of four years!
Eating at College
If you're a current college student or just graduated, you would definitely know that eating on campus can be pretty expensive. I don't know what got to me this week, but everyday this week I didn't bring my own lunch from home. Instead I used my limited amount of money and spent it all on Togo's sandwiches, chips and soda. So healthy, right!? BEEEEP! AH!
When I started the Fall semester three weeks ago, the first few weeks I did not spend one penny on campus for food and I was so proud of myself after checking my account by the end of second week. I think not going to the market with the family last Sunday evening really stings you hard on the butt. They bought nothing but meat and poultry for weeknight dinners, bag of Cheetos for my brother, peaches and lots of peaches (i am not a major fan of eating peaches everyday), and a other unknown/probably not the healthiest of items I know of. I know I am stubborn and not appreciative enough for what we have on the dinner table, but I am trying my best to stick to this new healthy life style and will do what I have to do to reach that goal - to be healthy.
When I started the Fall semester three weeks ago, the first few weeks I did not spend one penny on campus for food and I was so proud of myself after checking my account by the end of second week. I think not going to the market with the family last Sunday evening really stings you hard on the butt. They bought nothing but meat and poultry for weeknight dinners, bag of Cheetos for my brother, peaches and lots of peaches (i am not a major fan of eating peaches everyday), and a other unknown/probably not the healthiest of items I know of. I know I am stubborn and not appreciative enough for what we have on the dinner table, but I am trying my best to stick to this new healthy life style and will do what I have to do to reach that goal - to be healthy.
Agenda for the weekend is to definitely catch up on my class assignments, wash car, walk the dog and most importantly go to the market and make meal ideas for next week. Hopefully I can find what I can get for my budget. I'll keep you posted on how I did! Wish me luck!
Oatmeal Scones with Coconut Glaze
Finally went and checked out Henry's Farmers Market in Chino Hills today! And what can I say! I have never enjoyed going to the grocery store, but going to this one is a whole different story. The first thing that caught my eyes were the fruit and vegetable section which took over the entire center of the store. I understood where I was at, but dang! I was thankful that I brought Joe with me, otherwise I'd buy every single vegetable and fruit there and never eat it! Instead I bought what I needed for me new recipe, Oatmeal Scones with Coconut Glaze. In case you're probably wondering what I bought, I got flaxseed, shredded coconut, whole grain flower, sucanant, and a box of lavendar tea bags. I definitely can't wait to go back after I get my next paycheck!
Happy Baking! :)
Ingredients:
*1 cup all-purpose flour
*2/3 cup whole wheat flour
*1 tsp. cinnamon
*1 Tbsp. baking powder
*3/4 tsp. baking soda
*1/2 tsp. salt
*1 tsp. vanilla extract
*1 1/3 cups old fashioned oats
*1 1/2 sticks butter
*2/3 cup milk
Topping
*1 1/4 cups powdered sugar
*1/4 cup milk
*1 tsp. coconut extract
*1/2 cup shredded coconut (sweetened)
Instructions:
*Preheat oven to 400*F. Line a baking sheet with parchment paper.
*In the bowl of a food processor, combine flours, cinnamon, baking powder, baking soda, and salt. Add oats and pulse for 30 seconds. Add butter, cut into cubes. Pulse 15 times, until butter forms coarse crumbs no larger than the size of a pea. Transfer mixture to a large bowl.
*Add milk to the flour mixture and stir with a fork until dough forms and dry and ingredients are just combined. Turn dough out onto a floured surface and form into a large rectangle. Cut into triangles and place on a baking sheet. Bake for 13 to 15 minutes, until scones are lightly golden.
*Meanwhile, mix together the powdered sugar, milk, and coconut extract. When scones are slightly cool, drizzle glaze over the scones. Sprinkle with coconut.
Simple Apple Pie Burritos!
A healthy recipe inspired by Oh She Glows.
All the above have been purchased at my Henry's (kind of like a Whole Foods Market). I promise you that these ingredients don't taste bad at all.
Pie filling:
- 2 granny smith apples (or other variety will do!), peeled and sliced into wedges
- 1 tbsp whole grain spelt flour
- 1 tbsp fresh lemon juice
- 1-2 tsp almond milk
- 1/2 cup Sucanat (brown sugar might work)
- Pinch sea salt
Spelt Crust:
- 1 cup spelt flour
- 1/4 cup Earth Balance butter
- 2 tbsp Sucanat (or brown sugar)
- 1/4 cup milled flax or ground chia seed
- 2 tbsp Milk
- 1/2 teaspoon cinnamon
- Pinch sea salt
Directions: Preheat oven to 375F. Grab a baking pan and line it with a parchment paper or non-stick silicone mat. In a medium sized bowl place your filling ingredients and mix until apple slices are thoroughly coated. In a large bowl mix your spelt crust (detailed photos here). Mix the dry ingredients (spelt flour, sucanat, milled flax/chia, cinnamon, and salt) and mix well. Now add slightly melted butter and milk and mix with a mixer or with your hands just until the dough comes together. Form a ball and cover it with flour. Grab pieces of the dough and flatten with your hands to make the shape of a large circle. Place 2-3 apple slices in the middle and wrap like a burrito. Alternatively you can also roll out your dough with a rolling pin, however I will warn you spelt dough is a bit temperamental to work with and it cracks easily. Once you have about 10 small burritos, sprinkle them with sugar and pop them in the oven for about 30-35 minutes, until slightly crisp and golden.
Nutrition info: (Per pie, makes 10): 136 kcals, 4 grams fat, 2 grams fibre, 1 gram protein.
Unfortunately, I forgot to snap a shot of my own apple pie burritos. This picture was captured by Oh She Glows.
My Aunt Kathy's Russian Tea Cakes
These were always known as our Christmas cookies and my aunt would make these little these powdery balls and bring over to gram's house on Christmas Day. Then my mom had started using this recipe for her tea parties way back when I was a little girl. They match perfectly with fruity jams like strawberry jam (my fav)!
Cast of Characters: butter, vanilla, flour, salt, powdered sugar...
...and I forgot to take of picture of my nuts...
Servings: 2 dozens
Ingredients:
1 cup butter or margarine, softened.
1/2 cup powdered sugar
1 teaspoon vanilla
2 & 1/4 cup finely chopped nuts
Additional powdered sugar to roll the cookies over...
Instructions:
heat oven to 400 degrees. Beat butter, powdered sugar, and vanilla in a large bowl.
Use a large mixer on medium speed, or mix with a spoon. THIS WAS WHEN I BROKE MY MIXER!!! :( Use a spoon, honestly!
Shape dough into 1 inch balls. Place about 2 inches apart on an ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in additional powdered sugar.
Let it cool completely on wire rack. Roll in powdered sugar again...
....and.... oh those christmas memories are coming back...
And they go well with a cup of Honey Lemon de Creme! mmm!
Hope you enjoyed!
....and.... oh those christmas memories are coming back...
Hope you enjoyed!
Honey Lemon Pots de Creme
"It's got to be all natural, real food, gluten free and without refined sugar," said Helene Dujardin, blogger from Tartelette, to a few of Paula Deen's editors... This recipe is so good! It's just a simple summer time recipe, but your family and friends will think it came form a French bistro. Works well with the Russian Tea Cakes.
Cast of characters: eggs, lemons, heavy cream, honey, and some ramekins.
Ingredients:
1 1/2 cups (375ml) heavy cream
6 large egg yolks
1/3 cup honey
zest and juice of 2-3 lemons (you’ll need 1/4 cup or 60ml of juice)
pinch of salt
Directions:
Preheat oven to 325Fº and position a rack in the center. Place your ramekins in a heavy deep pan and set aside.
In a medium saucepan, bring the heavy cream to a simmer. Turn the heat off but keep the cream warm.
In a large bowl, whisk together the egg yolks and honey for a couple of minutes. Add the lemon juice and salt and whisk until smooth.
Slowly pour the heavy cream over the egg yolk mixture, whisking well. Let stand for a couple of minutes to let any foam rise to the top, skim it off and divide the mixture among your ramekins.
...and put that tongue back in your mouth...
Pour hot water inside the pan, making sure the water comes at least halfway up the sides of your dishes.
Bake for 20 to 30 minutes at 325Fº and position it on a rack in the center.
Let it chill on the counter and then put it in the fridge for 2 hours...
...and enjoy it with your favorite tea cookies! :)
The 100 Calorie Lemon Bars
I found this recipe in my Fitness Magazine the other day and thought I'd try them out this week.
The Cast of Characters: all purpose flour, granulated sugar, butter stick, eggs, lemon, baking powder and powered sugar.
Ingredients:
3/4 cup all -purpose flour (plus 2 Tablespoons - do not add to 3/4 cup!!!)
2/3 cup granulated sugar (plus 3 Tablespoons - do not add to 2/3 cup!!!)
1/2 stick of cold butter, cut into 1/2 inch cubes
2 eggs ( second egg will be used just for its egg white)
3/4 teaspoon finely grately lemon zest (I switched the measurement to Tablespoons and it was so good!!!)
2 Tablespoons of lemon juice
1 Tablespoon of water
1/4 teaspoon baking powder
1 Tablespoon powdered sugar
Directions:
Coat an 8-by-8 inch baking pan with nonstick spray, set pan aside
2. In a small mixing bowl, combine 3/4 cup of all purpose flour and 3 Tablespoons of granulated sugar; cut in butter until it's crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350 degree oven for 15 minutes.
3. Meanwhile, in the same bowl, combine egg and egg white (yes, that's two eggs - 1 whole egg and 1 egg white). Beat with electric mixer on medium speed until frothy. Add 2/3 cup of granulated sugar, 2 Tablespoon of flour, 1/4 teaspoon of lemon zest, 2 Tablespoons of lemon juice, 1 Tablespoon of water, and 1/4 teaspoon of baking powder. Beat on medium for 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake for 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan and let sit on the cutting board or wire rack.
4. Sift powdered sugar over the top. Cut into 16 bars. Store in refrigerator
Nutrition facts (per bar): 100 calories, 1 gram of protein, 17 grams of carbohydrate, 3 grams of fat (2 grams saturated, 0 gram of fiber.
Stacy's Pita Chips and the All American Sub Sandwhich
By the way, this sandwich only cost me under $6. I had half of the items already in the fridge. :) Sweet delicious lunch enough to last for two days.
Ingredients:
1 lb sub bread
1/2 lb shaved Turkey (I used the Honey-roasted Turkey)
1/2 lb shaved Ham
1/4 lb thin sliced Salami
1/4 lb thin sliced White AmericanCheese
1/4 lb thin sliced Lorraine
Crisp Lettuce Leaves
2 Tomatoes, in thin slices
1 yellow sweet Onion
Mayonnaise
Honey Mustard
Salt and fresh ground Pepper
1/2 lb shaved Ham
1/4 lb thin sliced Salami
1/4 lb thin sliced White American
1/4 lb thin sliced Lorraine
Crisp Lettuce Leaves
2 Tomatoes, in thin slices
1 yellow sweet Onion
Mayonnaise
Honey Mustard
Salt and fresh ground Pepper
Stacy's Pita Chips - Simply Naked, Nothing but Sea Salt
For more information, check out their Facebook page: http://www.facebook.com/stacyspitachips
Bon Appetit!
Otter Bars
This recipe was given by an older lady 26 years ago. She was one of my mom's favorite clients from her old work. This cute little lady came in one day with this delicious treat to show her appreciation for what they all did for her. I really wish I knew her name because I would have name this recipe after her. =) Anywho, this is the famous dessert used only for fourth of July...just because so everyone can crave this thing all year round. ;) I hope you enjoy this delicious treat!
Ingredients:
2/3 cup Karo
1 cup sugar
1 1/3 peanut butter
6 cups of Special K Original cereal
12 ounce bag of chocolate chips
The Cast of Characters: Sugar, Special K Orginal, Karo corn syrup, peanut butter, and milk chocolate chips!
Directions:
In a large cooking pan, pour in 2/3 cup of Karo, 1 cup of sugar and 1 1/3 cup of peanut butter.
Stir with a silver spoon until it's all blended together evenly.
By the way, can this kitten get any more cuter? :)
Next, 6 cups of Special K cereal. FLIP the cereal around with a spatula. DON'T crush the cereal. You want it to be nice and crunchy when you eat it later.
In a 9 by 13 inch glass pan, pour the mix into it and even it out nicely. NOTE: you do not have to spray the bottom of this pan. :)
Now, in a safe microwavable bowl, pour the whole 12 ounce chocolate chip packet inside. Microwave this for 15 seconds, stir and repeat 15 seconds until it is nice and smooth.
If it's smooth, pour on top of the crust and even it out. Try to avoid touching the glass pan.
Refrigerate for up to 8 to 24 hours.
Next, take a sharp knife and cut it. It's gonna be rock solid hard, get your husband, boyfriend or anyone with big buffy arms to cut this thing apart! :)
Happy 4th of July!
Farfelle with Zucchini
The Cast: Zucchini, Onion, Garlic, Cherry Tomatoes, Olive Oil, White Wine (or Chicken Broth), Farfalle Pasta, Cream (half and half), and Parmesan Cheese.
Ingredients
- 4 whole Regular-sized Zucchini
- 1 whole medicum size Onion
- Grape Or Cherry Tomatoes
- 3 cloves Garlic
- Farfalle Pasta (bowtie) *99cents at Trader Joe's!
- 2 Tablespoons Olive Oil
- ⅔ cups White Wine (or Chicken Broth - I used Swanson's)
- 1 Tablespoon Arrowroot (optional)
- ½ cup Cream (half and half)
- Parmesan Cheese
- OPTIONAL: Fresh Herbs (lemon Thyme, Fresh Basil, Chives, Etc.)
- Salt And Pepper
Preparation Instructions
Bring a pot of water to boil.
Dice 1 medium onion
zucchini into small slices.
Slice the tomatoes in half lengthwise.
Next dice up the garlic.
Once the water is boiling, go ahead and cook the pasta according to directions on the package
While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan. When the oil is hot, throw in half the zucchini and let it brown.
Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process.
Once the zucchini is cooked, throw in the onions and garlic.
Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process.
Once the zucchini is cooked, throw in the onions and garlic.
Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.
Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released.
Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ to ¾ cup cream.
Next, turn the heat off and add in the zucchini and stir gently to combine.
Grab a cup or two of the cooking liquid from the pasta and pour into the saucepan if the sauce needs to be thinned out a bit.
Salt and pepper to taste.
To serve, pour the drained pasta into a large serving bowl or platter.
Add your choice of fresh herbs, and pour the contents of the pan over the top.
Add some Parmesan and a final sprinkling of fresh basil – voila!
I apologize for the blurry pictures! :( I need photography lessons.
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