Please! :)
Julie Green and Keen
4/21/2015
0
Tuesday, April 21, 2015
Thursday, April 16, 2015
Read the labels: Hidden Animal By-Products
Julie Green and Keen
4/16/2015
21
It is easy to avoid the obvious products that are not
vegetarian, but there is a grey zone where it is necessary to understand what
an ingredient is and how it is made. I
have learned through the years that it is not always safe to assume that
certain processed foods are vegetarian. More
often than not, labels can be misleading and sneak meat-based ingredients into
products you would never think to look for.
It is important to read and understand the labels about what
ingredients are made from animal products.
The good thing is, after figuring out what products are not vegetarian,
it is easier to find product alternatives that are.
This list I compiled contains products that MAY have animal by-products. It is dependent on the brand and what kind or
flavor it is. This list is here to help
make you more aware and read the labels of these products closer.
·
Vanilla
Ice Cream may contain castoreum, secretions from beaver’s anal glands, as a
“natural flavor.”
·
Orange
juices can contain fish oil and sheep’s wool.
·
Some salted
peanuts use gelatin as an adhesive to help the salt and other spices stick
on to them.
·
It is common for beef fat to be present in boxed cake mixes.
·
Everyone’s favorite Easter snack, peeps, is made with gelatin.
·
Some bagels
and other bread products have L. Cysteine, which is found in bird feathers
and human hair.
·
Potato
chips have been known to be produced using chicken fat. It is commonly used in the BBQ flavored
potato chips.
·
Boxed mac
and cheese might have rennet, an enzyme in mammal’s stomach, in it.
·
Wines
can be made with gelatin, isinglass, or chitin while being processed.
·
Frosted
Mini Wheat’s contain gelatin as well.
·
Some canned
vegetable soups are made with beef stock.
·
Vitamin
supplements often contain animal bi-products, especially in the capsules or
casing they are in.
It is very important to stay educated on changing
ingredients and processing protocols. If
there are any products I missed of have any questions, I would love to hear
from you!
Go Green and Stay Keen,
Julie
Monday, April 06, 2015
Hummus Obsession
Julie Green and Keen
4/06/2015
24
Hummus, hummus, hummus; I have been obsessed with this
delicious dip for the past couple weeks and can’t get enough. My husband was laughing at me earlier today
because we have FIVE different kinds of hummus in the fridge. I love it and it is packed with protein. Recently, I have been making different
mixtures to try different flavors. My
favorite is still the classic; Chickpeas, tahini, lemon juice, and garlic.
Since my obsession started I have been putting hummus on
everything. To me, it is not just a dip
for pitas or pretzels, it’s my secret weapon to spice up ordinary food. Here are four of my favorite ways to
incorporate hummus into everything I eat. J
·
Sandwiches with hummus up the ante to all other
“regular” sandwiches. I am a testament
that nobody likes a dry sandwich; but instead of drenching it with some
unhealthy sauce or dressing add hummus.
It adds the perfect amount of saucy taste. There are so many kinds of hummus, I mix and
match to pick out the perfect flavor for that
sandwich.
·
I am have always love potatoes, but hummus
mashed potatoes are even more creamy and delicious. I just make mashed potatoes like I would any
other time, and add the hummus while it is mixing. I usually use garlic flavored or red pepper
depending on the meal. It adds a rich
and savory flavor that makes the mash potatoes even better than they already
are.
·
Hummus pizza…don’t crunch up your nose just yet. Think savory and healthy pizza. When I am making a homemade pizza, I use the hummus
instead of pizza sauce. It is so
delicious and adds a little more zest and richness to your pizza.
·
After trying hummus salad dressing there is no
going back to any other dressing. I mix
a tub of hummus with 1/3 cup of olive oil, 3 tbsp. of white wine vinegar, and 1
tbsp. of sesame oil. It makes the most
incredible dressing.
·
Topping grilled and roasted veggies with thinned
hummus is even better than you might believe.
I thin down hummus by mixing it with some water to make it into a more
saucy consistency and toss my veggies in it.
I usually even add a little more to my plate to dip it in.
I am sure that I will get sick of hummus on everything, but
until that day I am going to continue embracing this obsession. Right now, there are two kinds of people in
this world: those who love hummus…and everyone else. J
Happy Hummusing!
Go Green and Stay Keen,
Julie
Julie
Tuesday, March 31, 2015
10 Protein Packed Foods
Julie Green and Keen
3/31/2015
20
Getting enough protein in a vegetarian diet doesn’t have to be as hard as people assume. Many of my friends and family questioned how I was going to get enough when I first became vegetarian, but I knew there were many different was to get an adequate amount. Here are a few foods I love that are high in protein and delicious.
1. Lentils are my one of my favorite protein packed foods. I use them all the time in recipes for soups and many other dishes.
2. Using Almond Butter instead of peanut creates an entirely new protein filled PB&J. I use almond butter on sandwiches, on bananas and everything in between.
3. Chick Peas are a good addition to a vegetarian diet to keep protein content high. If you don’t like them by themselves, they make a delish hummus.
4. Muesli is great with soy milk in the morning, image rich and hearty cereal. Muesli is typically made from rolled oats with fruits and nuts.
5. Edamame are soybeans still in their pods. They are commonly served with sushi but are also a great snack.
6. Miso is originally from Japan. It is made from soybeans and turned into a paste. Miso is high in protein and makes a great soup base.
7. Tempeh is from Indonesia but has become very popular in the US. It is made from fermented soybeans. I like to slice it and bake it or fry it like you would meat. It is a great substitute in almost any dish.
8. Quinoa has become very popular in recent years. This grain is one of the few that has complete proteins. It can be cooked many different ways, I like using it in soups and as a salad topper
9. If you are having problems getting enough protein in your diet try adding Spirulina. It is actually an algae that is sold in flakes or powder. I add it to smoothies, oatmeal, and granola bar recipes.
10. Chia seeds aren’t just for growing on clay heads….cha cha cha chia pets :)… they are high in protein and have omega-3 fatty acids and contain more fiber than flax seeds or nuts. I add them to thicken smoothie and to my pancakes.
Greatlist.com has a list of complete vegetarian proteins and a wonderful infographic that highlights some of the good protein sources I did not mention.
It isn’t difficult consuming enough protein with a vegetarian diet when you am aware of what you are eating and consciously making sure to get enough nutrients. Plant proteins are healthy and help maintain a healthy lifestyle. Being a vegetarian has made me appreciate the nutrients in food and how it provides for the body.
Go Green and Stay Keen,
Julie
1. Lentils are my one of my favorite protein packed foods. I use them all the time in recipes for soups and many other dishes.
2. Using Almond Butter instead of peanut creates an entirely new protein filled PB&J. I use almond butter on sandwiches, on bananas and everything in between.
3. Chick Peas are a good addition to a vegetarian diet to keep protein content high. If you don’t like them by themselves, they make a delish hummus.
4. Muesli is great with soy milk in the morning, image rich and hearty cereal. Muesli is typically made from rolled oats with fruits and nuts.
5. Edamame are soybeans still in their pods. They are commonly served with sushi but are also a great snack.
6. Miso is originally from Japan. It is made from soybeans and turned into a paste. Miso is high in protein and makes a great soup base.
7. Tempeh is from Indonesia but has become very popular in the US. It is made from fermented soybeans. I like to slice it and bake it or fry it like you would meat. It is a great substitute in almost any dish.
8. Quinoa has become very popular in recent years. This grain is one of the few that has complete proteins. It can be cooked many different ways, I like using it in soups and as a salad topper
9. If you are having problems getting enough protein in your diet try adding Spirulina. It is actually an algae that is sold in flakes or powder. I add it to smoothies, oatmeal, and granola bar recipes.
10. Chia seeds aren’t just for growing on clay heads….cha cha cha chia pets :)… they are high in protein and have omega-3 fatty acids and contain more fiber than flax seeds or nuts. I add them to thicken smoothie and to my pancakes.
Greatlist.com has a list of complete vegetarian proteins and a wonderful infographic that highlights some of the good protein sources I did not mention.
It isn’t difficult consuming enough protein with a vegetarian diet when you am aware of what you are eating and consciously making sure to get enough nutrients. Plant proteins are healthy and help maintain a healthy lifestyle. Being a vegetarian has made me appreciate the nutrients in food and how it provides for the body.
Go Green and Stay Keen,
Julie
Sunday, March 22, 2015
Seasonally Spring Foods
Julie Green and Keen
3/22/2015
18
It is about that time of the year again, when I go to the farmers market and start seeing new spring fruits and vegetables. I am lucky enough to live in a part of the US where we have fresh produce year-round.
California produces about 80% of all fruits and vegetables in the US; so I like to think that we are setting the seasonal standard for the rest of the country. :)
Spring brings new and exciting flavors to spice up the cooking. I love the lightness and freshness that spring produce provides to otherwise “heavy” dishes. I have made of list of fruits and veggies you should begin looking for at farmers markets to “spring into spring” cooking.
• Artichokes are seasonally harvested in the spring and again in the early fall.
• Arugula can be found year-round but I believe the taste is richer in the spring and fall.
• Asparagus is absolutely wonderful in the spring. The light flavor it brings to dishes is perfect for the season.
• Fava Beans are sweet and “spring-y” for the season. They come in soft green pods and are delicious in salads.
• Green Garlic and Garlic Scapes are harvested and taste best in the spring. They add a delicate garlicky flavor to spring and early summer dishes.
• One of my favorite fruits, Grapefruit is juicy and I believe it is the best in the spring.
• Green Onions and Scallions are perfect now. I love combining green onions and garlic into salads in the spring. It provides the perfect flavor for a light tasting dish.
• Lettuce is sold year round, but spring brings the best flavor and hearty heads.
• Mushrooms, especially Morel, are at their peak in the spring. You know I love mushrooms if you read my post about mushroom month. http://juliegreenandkeen.blogspot.com/2014/09/national-mushroom-month.html
• New potatoes are freshly harvested young, small potatoes that are excellent in the spring. They are easy to peel and are very crisp inside.
• Peas and Pea Pods are harvested in the spring and early summer. I love pea soup, I can’t wait to get my hands on some fresh peas.
• Radishes are also seasonal. They are the best spring through fall.
• Rhubarb has so many recipe possibilities and it is at its prime in the spring. I love making rhubarb deserts and adding it to just about everything.
• Who doesn’t love snap peas? They are the perfect snacks and are seasonally the best now.
• STRAWBERRIES ARE BACK!! Strawberries taste delicious in anything and they are in season. I add them to smoothies, salads, and just eat them plain.
I have been anxious to begin spicing up my cooking with new spring flavors. I think that cooking seasonally with fresh produce from farmers market is a great way to keep cooking exciting and fresh. I can’t wait to go crazy at the farmers market and come up with some new recipes! Have fun eating seasonally.
Go Green and Staying Keen,
Julie
California produces about 80% of all fruits and vegetables in the US; so I like to think that we are setting the seasonal standard for the rest of the country. :)
Spring brings new and exciting flavors to spice up the cooking. I love the lightness and freshness that spring produce provides to otherwise “heavy” dishes. I have made of list of fruits and veggies you should begin looking for at farmers markets to “spring into spring” cooking.
• Artichokes are seasonally harvested in the spring and again in the early fall.
• Arugula can be found year-round but I believe the taste is richer in the spring and fall.
• Asparagus is absolutely wonderful in the spring. The light flavor it brings to dishes is perfect for the season.
• Fava Beans are sweet and “spring-y” for the season. They come in soft green pods and are delicious in salads.
• Green Garlic and Garlic Scapes are harvested and taste best in the spring. They add a delicate garlicky flavor to spring and early summer dishes.
• One of my favorite fruits, Grapefruit is juicy and I believe it is the best in the spring.
• Green Onions and Scallions are perfect now. I love combining green onions and garlic into salads in the spring. It provides the perfect flavor for a light tasting dish.
• Lettuce is sold year round, but spring brings the best flavor and hearty heads.
• Mushrooms, especially Morel, are at their peak in the spring. You know I love mushrooms if you read my post about mushroom month. http://juliegreenandkeen.blogspot.com/2014/09/national-mushroom-month.html
• New potatoes are freshly harvested young, small potatoes that are excellent in the spring. They are easy to peel and are very crisp inside.
• Peas and Pea Pods are harvested in the spring and early summer. I love pea soup, I can’t wait to get my hands on some fresh peas.
• Radishes are also seasonal. They are the best spring through fall.
• Rhubarb has so many recipe possibilities and it is at its prime in the spring. I love making rhubarb deserts and adding it to just about everything.
• Who doesn’t love snap peas? They are the perfect snacks and are seasonally the best now.
• STRAWBERRIES ARE BACK!! Strawberries taste delicious in anything and they are in season. I add them to smoothies, salads, and just eat them plain.
I have been anxious to begin spicing up my cooking with new spring flavors. I think that cooking seasonally with fresh produce from farmers market is a great way to keep cooking exciting and fresh. I can’t wait to go crazy at the farmers market and come up with some new recipes! Have fun eating seasonally.
Go Green and Staying Keen,
Julie
Monday, March 16, 2015
Kid’s day at the Restaurant
Julie Green and Keen
3/16/2015
12
A few months ago Hannah had a great idea to have a Kids day at the restaurant I work at. She is so cute, she said that kids don’t know that vegetarian food can be “really yummy” and wanted me to show people how it can be delicious. I felt so proud, that she wanted to share her favorite vegetarian foods with her friends and other kids. Obviously, I loved the idea.
I was so happy the restaurant owner and cooks agreed this was a good idea and worked with Hannah and me to make it happen. Yesterday we held our first kid’s afternoon special; it was a huge success. Hannah insisted on helping us plan the menu because “it was her idea.” We created a “kid friendly” menu that offered small portions so kids and families could sample many different foods and dishes.
Hannah absolutely loved helping organize the day, she is such a little party planner. We had about 20 families come in the afternoon with their children to try some new vegetarian food. Hannah stayed at the restaurant all afternoon helping us and talking to all her friends that came in; she nearly invited her entire class. :)
After talking with several new families to the restaurant and a few of Hannah’s friend’s families it sounded like they loved it. Not only were their kids surprised that the food was so good, their parents were pleasantly surprised as well.
I had to laugh, one of Hannah’s friends father came into the restaurant and was joking with me how he would have to get food after because there was no way vegetables were going to fill him up. As he was leaving I asked him if he still thought he needed more food and he quickly responded “no way.” He was stuffed! He said that he will definitely be coming back, and that the food was very filling, delicious and that he actually felt healthy eating it…now that is what I like to hear! :)
I am so happy Hannah came up with this idea and everyone helped to make it happen. My friend the owner, was pleased with all the customers that came in, on what would have normally been an average afternoon.
Hannah’s great idea brought quite a bit of extra business and hopefully the families will be coming back in the future.
Go Green and Stay Keen,
Julie
I was so happy the restaurant owner and cooks agreed this was a good idea and worked with Hannah and me to make it happen. Yesterday we held our first kid’s afternoon special; it was a huge success. Hannah insisted on helping us plan the menu because “it was her idea.” We created a “kid friendly” menu that offered small portions so kids and families could sample many different foods and dishes.
Hannah absolutely loved helping organize the day, she is such a little party planner. We had about 20 families come in the afternoon with their children to try some new vegetarian food. Hannah stayed at the restaurant all afternoon helping us and talking to all her friends that came in; she nearly invited her entire class. :)
After talking with several new families to the restaurant and a few of Hannah’s friend’s families it sounded like they loved it. Not only were their kids surprised that the food was so good, their parents were pleasantly surprised as well.
I had to laugh, one of Hannah’s friends father came into the restaurant and was joking with me how he would have to get food after because there was no way vegetables were going to fill him up. As he was leaving I asked him if he still thought he needed more food and he quickly responded “no way.” He was stuffed! He said that he will definitely be coming back, and that the food was very filling, delicious and that he actually felt healthy eating it…now that is what I like to hear! :)
I am so happy Hannah came up with this idea and everyone helped to make it happen. My friend the owner, was pleased with all the customers that came in, on what would have normally been an average afternoon.
Hannah’s great idea brought quite a bit of extra business and hopefully the families will be coming back in the future.
Go Green and Stay Keen,
Julie
Wednesday, March 11, 2015
After school Snacks
Julie Green and Keen
3/11/2015
26
With summer vacation in sight and countless activities to drive the kids around to, it seems that the kids are even hungrier when they get home from school. The moment Hannah and Liam run through the door, they head straight to the kitchen for a snack. I always try to have something healthy and filling enough to bridge the gap until dinner.
Finding after school snacks that are “Hannah and Liam approved” can be a little difficult though. I try mixing it up each day from snacks that sweet and ones that are savory. I know how important it is to refuel my kid’s minds after a long day at school; so I have to make a list of a few after school snacks that are always welcomed.
Fruit Salsa and Cinnamon Chips (this recipe makes plenty for leftovers :))
Ingredients-
• 2 kiwis- peeled and diced
• 2 golden delicious apples- peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tbsp. white sugar
• 1 tbsp. brown sugar
• 3 tbsp. fruit preserves- any flavor
• 10 flour tortillas
• Butter cooking spray
• 2 tbsp. cinnamon sugar
Instructions-
• In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in refrigerator for at least 15 minutes.
• Preheat oven to 350 degrees F
• Coat one side of each tortilla with butter cooking spray. Cut into wedges and spread on a baking sheet. Sprinkle cinnamon sugar on the wedges and spray again with cooking spray. Bake for 8-10 minutes and allow to cool.
• Use tortilla wedges to dip into fruit salsa and enjoy!
Stuffed Celery-
Ingredients-
• 1 bunch of celery
• 1 (8 ounce) package cream cheese
• ¼ cup chopped walnuts
• 20 small green olives (chopped)
• 2 tablespoons of sour cream
Instructions-
• Cut the washed celery stalk into bite sized pieces.
• Mix the cream cheese, sour cream, walnuts, and chopped olives together. Spread the filling on to the celery pieces. (If you don’t want to use celery, the kids also like to put it on crackers)
• Enjoy!
Pizza Pockets-
Ingredients-
• 1 (8 ounce) package refrigerated crescent rolls
• 4 cups shredded mozzarella cheese
• ½ cup parmesan cheese
• Other toppings your kids like, mushrooms, olives, ect.
Instructions-
• Preheat oven to 375 degrees F
• Unroll crescents and top each piece of dough with shredded cheese and the toppings you like, and sprinkle a little more cheese on. Roll into a crescent shaped.
• Place pizza pockets on a baking sheet and bake for 12-15 minutes until golden brown. Remove from oven and sprinkle with Parmesan cheese and enjoy!
For those hot summery days, Watermelon Strawberry Pops-
Ingredients-
• 1lbs. seedless watermelon
• ¼ lbs. halved hulled strawberries
• ¼ cup sugar
• 1 ½ tbsp. fresh lime juice
Instructions-
• Puree watermelon and strawberries in a blender and place in a large bowl. Add sugar and lime juice and stir until the sugar is dissolved
• Pour mixture into 5 3ounce ice pop molds and add sticks. Freeze pops until solid and Enjoy!
A healthy and filling after school snack holds my kids off until dinner and automatically puts them in a good mood when they come home. :) I love finding new ideas for snacking that the kids love. Happy snacking!
Go Green and Stay Keen,
Julie
Finding after school snacks that are “Hannah and Liam approved” can be a little difficult though. I try mixing it up each day from snacks that sweet and ones that are savory. I know how important it is to refuel my kid’s minds after a long day at school; so I have to make a list of a few after school snacks that are always welcomed.
Fruit Salsa and Cinnamon Chips (this recipe makes plenty for leftovers :))
Ingredients-
• 2 kiwis- peeled and diced
• 2 golden delicious apples- peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tbsp. white sugar
• 1 tbsp. brown sugar
• 3 tbsp. fruit preserves- any flavor
• 10 flour tortillas
• Butter cooking spray
• 2 tbsp. cinnamon sugar
Instructions-
• In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in refrigerator for at least 15 minutes.
• Preheat oven to 350 degrees F
• Coat one side of each tortilla with butter cooking spray. Cut into wedges and spread on a baking sheet. Sprinkle cinnamon sugar on the wedges and spray again with cooking spray. Bake for 8-10 minutes and allow to cool.
• Use tortilla wedges to dip into fruit salsa and enjoy!
Stuffed Celery-
Ingredients-
• 1 bunch of celery
• 1 (8 ounce) package cream cheese
• ¼ cup chopped walnuts
• 20 small green olives (chopped)
• 2 tablespoons of sour cream
Instructions-
• Cut the washed celery stalk into bite sized pieces.
• Mix the cream cheese, sour cream, walnuts, and chopped olives together. Spread the filling on to the celery pieces. (If you don’t want to use celery, the kids also like to put it on crackers)
• Enjoy!
Pizza Pockets-
Ingredients-
• 1 (8 ounce) package refrigerated crescent rolls
• 4 cups shredded mozzarella cheese
• ½ cup parmesan cheese
• Other toppings your kids like, mushrooms, olives, ect.
Instructions-
• Preheat oven to 375 degrees F
• Unroll crescents and top each piece of dough with shredded cheese and the toppings you like, and sprinkle a little more cheese on. Roll into a crescent shaped.
• Place pizza pockets on a baking sheet and bake for 12-15 minutes until golden brown. Remove from oven and sprinkle with Parmesan cheese and enjoy!
For those hot summery days, Watermelon Strawberry Pops-
Ingredients-
• 1lbs. seedless watermelon
• ¼ lbs. halved hulled strawberries
• ¼ cup sugar
• 1 ½ tbsp. fresh lime juice
Instructions-
• Puree watermelon and strawberries in a blender and place in a large bowl. Add sugar and lime juice and stir until the sugar is dissolved
• Pour mixture into 5 3ounce ice pop molds and add sticks. Freeze pops until solid and Enjoy!
A healthy and filling after school snack holds my kids off until dinner and automatically puts them in a good mood when they come home. :) I love finding new ideas for snacking that the kids love. Happy snacking!
Go Green and Stay Keen,
Julie
