Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Thursday, October 30, 2008

Shrek Shakes

My sister told me all about these Green Smoothies she makes. And after fighting with my kids each meal to eat their veggies, I was completely intrigued. I tried them, held my breath as my kids tried them and they were in love... which means I was in love too. I don't worry about them eating their veggies so much when they down one of these each morning. And since my kids love Shrek, we call them Shrek Shakes.

It's been 2 weeks of eating them everyday and they still love them and ask for them each morning (at least Ava does, Nolan still doesn't talk - so he grunts for it)! If you can brave gulping down something green, give it a whirl. They're really good - especially considering how good they are for you!

This is how we make our Shrek Shakes...
Put in your blender...
1-2 T.
flax seed
{{contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties, may also lessen the severity of diabetes by stabilizing blood-sugar levels. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.}}
1-2 bananas

(make sure it's ripe and not green... this should not be where the green comes from! ;)
2 handfuls of frozen strawberries
(probably 1 cup - like 6 or 8)

**blend these together first, smoothie will be creamy pink

huge handful of spinach
(1 1/2 to 2 cups)
{{rich source of iron and calcium; an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.}}
3-4 large kale leaves
{{considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.[1] Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium}}
3-4 collard green leaves
{{good sources of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties.}}
**submerge and blend, smoothie turns green!
6 or 8 baby carrots
1 scoop of soy protein powder
then I add some ice to make it cold
**blend and Voila!!

How's that for some nutritional value before 9am?!?
And here it is from the original Green Smoothie Lady... GENIUS!!

Friday, October 24, 2008

Crock Pot Pork Tenderloin

I got this recipe from a ward cookbook my sister in law gave me from Houston. It was super easy, and tastes pretty good... but the best part - completely ready and waiting for you when you get home from church at 5pm!

4 lb. pork tenderloin
package fajita seasoning mix
ground pepper
2 red peppers, sliced
large onion, sliced in rings
2 garlic cloves, minced
8 medium or 4 small red potatoes, cut into bit size pieces
large zip lock bag

Put all ingredients into Ziploc bag, mix... then add the pork. Dump contents into a Pam sprayed crockpot and put 1/4 to 1/2 cup water in the bottom. Cover and cook on LOW for 6 to 8 hours. The longer, the more tender the tenderloin.

It was good for how fast and easy it is! And for sure works when you want dinner as soon as you get home!!

Saturday, October 18, 2008

Smoky Chicken Tortilla Soup

LOOOOOVVEEE the smokiness of this stuff!
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce {next time I'll just use the adobo sauce, no chipotles - it was too spicy for my kids to eat}
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish

Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.

While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.

Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table. a Rachael Ray

Thursday, October 9, 2008

Mean Green Tortilla Soup

This is a lot like my Mom's tortilla soup that I posted a while back... but Rachael Ray adds tomatillos to it... and I loved it!! It makes it greener, tangier and more flavorful. Next time I think I'll add some rice like in my Mom's recipe.

2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (reserve shaved corn cobs)
1 package corn tortillas, cut into strips
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
10 to 12 tomatillos, husks removed
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups jack cheese, shredded
3 avocados, chopped (optional)
{1 pint cherry tomatoes, quartered lengthwise - I added}

Preheat oven 400°F.

In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.

Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.

Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.

Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.

While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.

Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

Monday, October 6, 2008

Crockpot Beef Tortilla Wraps

round rump roast
Green Mexican Salsa (I use the La Costena brand)
shredded cheddar cheese

Put meat and salsa in crockpot for 4-6 hours on low. Shred. Place in tortillas, sprinkle with cheese and tomatoes. Super simple, super easy and super yummy! I serve with spicy creamed corn.

Fish Taco w/ Quick Slaw, Avocado Sauce and Green Rice

1/4 cup plus 1 tablespoon EVOO - Extra Virgin Olive Oil, plus additional for drizzling
2 jalapeño peppers, seeds removed and finely chopped
1 1/2 cups rice
3 cups vegetable stock, divided
4 firm white fish filets, such as Mahi Mahi (about 8 ounces each) {i use tilapia}
Zest and juice of 3 limes, divided
1 tablespoon grill seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup honey
2 tablespoons hot sauce
1/2 small head red cabbage, shredded
1 small red onion, very thinly sliced
3/4 pound baby spinach
1/2 cup cilantro leaves
2 ripe avocados
1/2 cup sour cream
1 clove garlic, grated
12 6 to 8-inch flour tortillas

Preheat broiler, grill or large, nonstick skillet – whichever you prefer.

Place a medium-size pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you’re toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

While the rice is working, season the fish filets on both sides with the lime zest, grill seasoning, cumin and coriander. Lightly drizzle some EVOO over the filets and cook: If you're broiling, the fish should take about 6 minutes to cook (3 minutes per side); if you're grilling, the filets should take about 8 minutes to cook (4 minutes per side); if you're cooking them on the stovetop, they should take about 8 minutes to cook (4 minutes per side). Once the fish is cooked, transfer the filets to a plate and cover them with aluminum foil until you're ready – just don't let them sit too long here!

Once you've got the fish cooking, prepare the quick slaw by mixing together the juice of 2 limes, honey, hot sauce, some salt and freshly ground black pepper in a large bowl. Whisk in the remaining 1/4 cup of EVOO. Add the cabbage and red onion, toss to combine and set aside.

Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining vegetable stock (about 1/2 cup) in a food processor. Dump the mixture into a dish and reserve it until the rice is finished cooking. Rinse out the food processor bowl and make the avocado sauce by pureeing together the avocado, sour cream, garlic and the juice of the remaining lime. Season the sauce with salt and pepper and set aside.

When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.

Assemble the fish tacos by shredding the fish filets (each one should give you enough meat for 3 tacos) and place some meat into each tortilla. Top them off with a little of the quick slaw and some avocado sauce. Serve each person 3 tacos and some green rice, and enjoy!