 My MomsTown Picks!Fairfield MomsTown on Facebook
Prenatal YogaAre you expecting?  Have a more comfortable pregnancy, easier delivery, faster recovery, and meet other moms-to-be! Sign up for prenatal classes at Ann Katz Yoga Studio today!! call(203)226-2701
 Need Real Estate Advice? Kimberly Lumbruno-Gomes is a Residential Real Estate professional & a Fairfield Mom! Kimberly works out of the Coldwell Banker Riverside office in Westport. Have a real estate question or looking to buy or sell a home? Call Kimberly and get the results your looking for! Alcohol-Free Hand Sanitizer |
Recipes About
Heather  Heather Carey, MS is a Fairfield Mom, Culinary Nutritionist and Owner of Green Palette, her home-based business which provides "creative and inspired solutions for balancing food nutrition...and life!" Green Palette offers cooking classes, private cooking, "Cooking for Families" meal pick-up, and nutrition services.  Visit Heather's website at www.greenpalette.comAaaah spring. Finally the leaves are back on the trees, the air is warming up and it is staying light out until 8pm. For me, spring is the time to start getting back in to exercising outdoors, eating lightly and thinking about adding more vegetables and whole grains to my diet. The following recipe uses one of my favorite whole grains, wheat berries. Chewy in texture, wheat berries are high in fiber and protein. The lemon and the sunflowers add a needed hint of spring. Wheat Berry and Sunflower Salad Serves 6 1 ½ cups hard wheat berries* ½ cup sunflower seeds, toasted** 3 stalks celery, chopped ½ cup dried cranberries 1 scallion, chopped ½ cup chopped parsley 3 tablespoons olive oil 2 tablespoons fresh lemon juice (from 1 lemon) salt and black pepper, to taste Directions 1. In a large pot combine the wheat berries with enough water to come about 2 inches over the wheat berries. Bring to a boil, cover and bring down to a simmer. Cook for about 1 hour, or until the wheat berries are tender. Drain and let cool. 2. In a large bowl, combine the toasted sunflowers, celery, cranberries, scallion and parsley. Add the cooled wheat berries and toss together. 3. Add the olive oil and lemon juice. Combine with the wheat berries and add salt and pepper to taste. Serve at room temperature. *Wheat berries can be found at most health food stores and usually found at large grocery stores. ** Toast the sunflowers in a medium, dry skillet over medium heat, stirring constantly for 2 to 3 minutes. Be careful not to burn. March marks the beginning of National Nutrition Month, which makes it a great time to remind ourselves how we can improve our nutrition and exercise habits. One great way to do this is to commit to making two small changes this month. If you are feeling in an exercise rut, why not try a new class at the gym? If healthy eating is your goal, try adding one new nutritious food. Some great ideas would be a leafy green you have been curious about, such as kale or more high fiber foods such as beans or legumes. To get you started on your goals, try my recipe for Armenian Lentil Soup. This recipe combines lentils, lots of vegetables and other interesting ingredients that you might not have thought to combine with these little legumes. Lentils are high in fiber, B vitamins, are easy to digest and so simple to prepare. Be sure to make double and freeze the rest for another day. If you have any other questions about nutrition and how to get started on your goals, don’t hesitate to contact me at heather@greenpalette.com Happy and Healthy Eating! Heather Armenian Lentil Soup serves 6 1 ½ cups dried lentils 6 cups vegetable stock or water ½ cup dried apricots, chopped 2 tablespoons canola oil 1 cup chopped onion 1 medium green pepper, chopped 3 cups cubed eggplant (about 1 small eggplant) 1 14 ½ oz. can diced tomatoes ¼ teaspoon cinnamon ¼ teaspoon ground allspice 1 pinch cayenne pepper (less if you are sensitive to spice) 1 tablespoon paprika 1 teaspoon salt (more to taste) ¼ cup chopped parsley 1 tablespoon chopped fresh mint Directions: 1. Rinse the lentils and bring to a boil in the stock or the water. Cover and simmer for 20 minutes. Add the chopped apricots and simmer for another 20 minutes. 2. While the lentils are simmering, heat the oil in a soup pot and add the onions and green pepper. Sauté for 5 minutes, or until translucent. Add the eggplant and ¼ cup water. Cover and cook on medium heat, stirring occasionally until the eggplant is almost tender. Add the tomatoes, spices and salt. Cover and cook until tender, about 10 minutes. 3. Stir the lentils into the vegetable mixture, cover and bring to a boil, then down to a simmer, for 15 minutes. Add the parley and mint and more salt if needed, and simmer for another 5 minutes. Nutrition: Per Serving: 268 Calories; 5g Fat; 15g Protein; 43g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 378mg Sodium. Spinach Parmesan Dip  Heather Carey, MS Green Palette Here is an easy and healthy dip to make for your next holiday party. Not only is this dip full of antioxidants it is a great low calorie alternative to the other high fat choices out there this season. Servings: 8 1 pound spinach 1 cup chopped tomatoes 1 cup fresh basil leaves ½ teaspoon sea salt ¼ teaspoon red pepper flakes 1 tablespoon extra virgin olive oil 1/3 cup Parmesan cheese, grated Directions: 1. In a food processor, place the spinach, tomatoes, basil, salt, red pepper and olive oil. Pulse a few times to mix together. 2. Add the Parmesan and continue to pulse until you have the desired consistency and ingredients are thoroughly blended. * Serve this dip with cut up vegetables or whole grain crackers.
What a healthy way to use the last of the Thanksgiving turkey! Wild rice is high in B vitamins and magnesium while kale is a powerhouse of calcium, iron and antioxidants. Servings: 8 1 tablespoon extra-virgin olive oil ½ cup shallots, chopped ½ teaspoon each salt and pepper 2 medium carrots, peeled and cut in to ¼” rounds 1 stalk celery, chopped 2 cups sliced mushrooms 1 bunch kale, leaves torn and stems removed 8 cups reduced sodium chicken broth (see note)* 2 cups cooked wild rice 4 cups shredded cooked turkey meat 1 tablespoon fresh thyme leaves 2 tablespoons chopped fresh parsley Directions: 1. Heat oil in a large soup pot. When hot, add the shallots, salt and pepper and cook, stirring, for 1 minute. Add the carrots, celery and mushrooms, and cook, stirring, until softened, about 5 minutes. 2. Add the kale and stir into the other vegetables. When wilted, add the chicken broth and bring to a boil. Add the wild rice and turkey, cover and bring down to a simmer, about 10 minutes. 3. Add the thyme and parsley. Adjust the salt and pepper if necessary. Cook until heated through, about 2 minutes more. *Note: you can easily make a homemade stock with the leftover turkey bones: simply add the turkey carcass and 4 quarts water with one each of chopped up celery, carrots and onion in a soup pot. Add to that 1 bay leaf, 3 sprigs parsley, 3 sprigs thyme and 2 cups dry white wine (optional). Let simmer on very low for about 2 hours. Strain and skim off the fat. Substitute this for the chicken broth in this recipe or freeze for a later use. Latest Articles |
|||||||||||
