Recipe: Easy spicy potato stir fry

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Basic stiry fry for the evening! 1 lb baby potatoes, cut up 1 large yellow onion, diced 4 to 5 diced tomatoes 2 stalks celery, chopped 1 large jalapeno pepper, minced 1 heaping tablespoon minced garlic 1 tsp rosemary 1 tsp turmeric 1 bunch rainbow chard, cut up Cook ingredients (all except chard) over medium high heat, in a half cup water, tamari sauce and red wine vinegar for 20 minutes, stiring often. Add cut up bunch of rainbow chard to top of stir fry to let steam and cover for 10 minutes. Take off heat and mix. Then serve and enjoy! #recipe #healthyfood #holisticnutritionist #holisticlifestyle #foodporn #lovetoeat #tophomecooking #wholefoods #lifestyle #lifecoach #livingfood #foodblogger #cook #nutritionist #healthy #healthcoach nourish #nourishyourbody #nourishyourself #instafood #instafoodie #wellness #soulfood #holisticwellness #letfoodbethymedicine

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Spicy Potato Stir Fry

How to prepare:

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How to get your tomato naked

How to skin a tomato!

  • To blanch tomatoes, start by boiling some water
  • Once boiling, turn off the stove, taking the pot off the heat, and put the tomatoes in
  • After 10 minutes, or once the tomato skins start to split open, put them into some cool water. I used room temperature water (no such thing as cold water out of the tap here in the Arizona summer season!)
  • If the skin hasn’t already split, you can easily pierce it with a knife
  • Be careful when skinning your tomatoes, the little bit of liquid between the skin and the flesh is still pretty hot! When piercing the skin, roll the tomato around a few times in the water to cool off the newly exposed tomato flesh

And that’s how to get a naked tomato, skinned and ready for sauce or soup.

So unexpected (plus a recipe)

Me? Write a cookbook?

Well, after deciding a meal my husband made was too pretty to eat and took out my new studio lights to take pictures – I was hooked. I have awakened a new passion the past few days to design recipes and artistically and visually capture the love I have for food, cooking, and a SOUL (seasonal, organic, unprocessed and local) lifestyle.

Want to take this journey with me?

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5 tips to help you keep your diet resolution

New_Year_resolutionLike so many women around New Year’s, you’ve probably sworn to yourself to “eat healthier,” “lose weight,” and “take better care of yourself” over the next 12 months. Many of you have probably turned to popular diets circulating the internet to accomplish that, whether it’s the raw diet, Paleo, Mediterranean, vegan, vegetarian, or – well, the list goes on. While there are many great ideas in a lot of those diets, there is always a challenge when starting something new. Here are some tips in making your 2015 health goals a reality using your chosen diet style:

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Nickel and dime your way to health: ChooseMyPlate launches new grocery budgeting resource

In an economy which is struggling to balance itself, we all would like to get more bang for our buck – especially when we’re at the grocery store. And on the surface, eating and buying healthy can appear much more expensive.

on a budgetWell, the U.S. Department of Agriculture (ChooseMyPlate.gov) this week announced a new tool in its resource chest to help people make their nutrition nickles count. Piggybacking on its Ten Tips to save at the grocery store, ChooseMyPlate has created “Healthy Eating on a Budget.”

Continue reading “Nickel and dime your way to health: ChooseMyPlate launches new grocery budgeting resource”

Garlic Lover’s Dip

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If you love garlic, you’ll love this recipe.

 

Garlicky Spinach & Artichoke Dip (with kale)

2-3 cups fresh spinach (washed, stems removed)

1 whole bunch kale (washed, stems removed)

17 oz silken tofu

1 can artichoke hearts

4-6 cloves of garlic (depending on personal taste)

Olive oil for drizzling

Fresh oregano, basil to taste

1/2 teaspoon white pepper

1 cup shredded mozzarella cheese

 

Add spinach and kale to boiling pot of water until leaves are wilted (about 2 minutes). Take out and put in icy water to cool to stop the leaves from continuing to cook.

Once cool, mix leaves with minced garlic, tofu, artichoke hearts, oregano, basil, white pepper in a food processor and blend until smooth.

Transfer to a slow cooker and put on high and sprinkle mozzarella cheese on top and let melt. Once heated and sufficiently cheesy, take lid off and serve!