Yesterday at work we had a discussion about taking naps.  If they are good or bad, how long they should be, when you should take them and where.  I am a fan of naps but I only take them in 20 minute intervals and if they are in the afternoon before 3pm.  If it is later than that, I know I won’t be able sleep at night or won’t get a good night’s rest. 

One of the waiters at the restaurant says he can take a nap anytime of the day, even one at 6pm!  He also said he takes 4 hour naps?! To me that is almost a night of sleep.  We were all disagreeing about how to take a proper nap, so when I woke up this morning I decided to do a little investigating so I can set our staff right. 

The first and most common thing I read about taking naps is that there needs to be a time limit on them.  A few studies and articles I read said they should be around 25-30 minutes.  It is the amount of time that allows your body to rest without falling into a deep sleep and end up waking up even more tired.


They also suggested, if you have time to take a “full sleep cycle nap” that is about 90 minutes.  It allows your body to go into REM sleep and make up for lost sleep and can enhance your creativity.  So the decision I made is that either you should take a 25-30 minute nap or a 90 minute one, not longer, not shorter, or not in-between.

I also read about a caffeine nap that really confused me at first.  They said that you quickly drink a cup of coffee before a nap and then sleep for 20 minutes and when you wake up the caffeine kicks in and you will have a few good and energized hours after.  The idea of drinking a coffee then sleeping really baffled me, I don’t think caffeine naps are for me!

I knew I was right about the late nap idea.  I read that if you’re tired because of sleep deprivation a nap in the afternoon can help boost energy levels and naps between 12-4pm match the body’s natural circadian cycles.  Naps taken after that will just make you more tired and prevent you from getting a good night’s sleep that evening.

I think napping is good for those days when you are just not feeling 100%.  I am still sticking firm with my nap criteria; 20 minutes and before 3pm because I know it works for my body to feel rejuvenated and awake. 

What is your take on napping and what is your idea nap?

Go Green and Stay Keen,

Julie

Today I took on the crazy back to school crowd and took Hannah and Liam shopping for supplies and some new clothes.

I think back to school time is almost as bad as shopping around Christmas time.

The only difference is that during Christmas there are less children running through the aisles.  Even though we had to fight the crowd we were very successful and found some really good deals.



One of the positives about shopping this time of the years is that there are so many sales and discounts.  I school folders for the kids that were only $0.10! And they were “the cool ones” according to Hannah and Liam.  I earned some mommy brownie points for that find.

Once we did the “boring” school supplies shopping we went to the mall to find some new school clothes.  Liam and Hannah have grown so much over the summer their clothes look like they have been shrunk.  Not to mention they look like someone washed them with mud.  They thought their entire closet could be their soccer clothing…oh you have to love them.

I was actually surprised how much Liam enjoyed shopping for school clothes.  He picked out some really good new shirts and a few new pairs of pants.  No surprise to me, Hannah wanted everything that WAS NOT ON SALE. She compromised with me and agreed to only get one shirt that was full price.  She can be such a little diva some times.

Hannah and Liam both needed a new pair of gym shoes for school.  They put quite a few miles on them this summer.  Good gym shoes are one of the things I don’t have a problem splurging a little.  I think that a good pair of shoes that fit correctly and are good for my kiddos feet are well worth the price.  Liam found a really cool pair that are black and red and Hannah of course found ones with purple and cheetah print on them.  They were both so excited about their shoes.

School shopping can be stressful but I always feel so much better when I’m done.  I can finally sit back and take a deep breath before they start school on Monday.  I think all the shopping we did in morning calls for an afternoon movie!  Liam and Hannah are picking one out now, it already has been a productive day it is time for a little relaxation.

Go Green and Stay Keen,

Julie

This afternoon both Hannah and Liam are a friend’s house so I am making my husband some vegetarian sushi!

We love sushi so much, it is difficult to make it while the kids are home because they think it is “weird.”  They don’t know what they are missing out on  :D

My husband is doing some yard work so I am going to surprise him with it and some soup for dinner.  I can’t wait.

Vegetarian sushi is delicious and fairly easy to make.  Here are the sushi and soup recipes that I like using when we finally get to indulge.



Ingredients-

• 2 cups short grain or medium grain rice
• ¼ cup rice vinegar
• 1 tsp. salt
• 1 package of roasted seaweed sheets
• 2 carrots, peeled and sliced into long narrow strips
• 1 cucumber, peeled and sliced into long narrow strips
• 1 avocado, removed skin and sliced into long narrow strips
• 1 block of cream cheese, sliced into long narrow strips
• Soy sauce and wasabi for dipping and garnish

Directions-

• Cook the rice as to package instructions and let cool.  Mix the rice vinegar and salt in a small bowl and pour over the cooked rice.  Use your fingers to mix the rice and mixture together.
• Place the seaweed sheet, shiny side down, on the sushi roller and spread sticky rice evenly across.  Leave a one inch tab of seaweed on one edge.  Place carrot strip, cucumber strip, cream cheese, and avocado across the rice bed.
• Dab the exposed tab of seaweed with wet fingers and use the sushi roller to roll your roll making sure you are using enough pressure to keep the rice sticky.
• Cut your roll into small pieces and Enjoy!


Ingredients-

• 4 cups water
• ½ cup chopped green onion
• ½ cup chopped green chard
• ¼ cup firm tofu, cubed
• 3-4 tbsp. white miso paste
• 1 sheet or ¼ cup nori, cut in large rectangles

Directions-

• Place water in a medium sauce pan, bring to low simmer then add nori and simmer for 5-7 minutes more.
• Place the miso paste into a small bowl, add a little hot water and whisk until smooth.  Add to the soup and stir so it doesn’t clump.
• Add the remaining ingredients to the pot and cook for another 5 minutes.  Add salt to taste if desired and enjoy.

This recipe can be used with a variety of vegetables and you can add and take away spices or sauces to create your unique roll.

It is going to be a delicious dinner!

Julie

I was looking for images on the web and came across an awesome infographic on BusinessInsider.com.


Although, it was posted a couple years ago, it is still relevant and resonated with me.  It is titled, Why You Need to Stop Driving Your Car Right Now.

I always try walking or riding my bike whenever I can and only drive my car when it is really necessary.  It not only saves me money by biking but I get exercise too.

When my husband and I were looking for our first our home, it was essential that it was located close to markets, parks, work, and our children’s school.  We were fortunate enough to find a home that is in a very central location and walking and biking distance to many places.

Since moving here and not using our car as much, we have seen a large drop in our transportation expenses and we are even healthier.  We are helping the earth by reducing our emissions that are harmful to the environment, not spending money on cars upkeep, saving of fuel, not having to pay for parking, and we get to speed past traffic jams.

I saw this statistic that shocked me; it showed that 80% of bike commuters improve their heart and lung function within 8 weeks! Just 8 weeks! I couldn’t believe it.

Once you understand how the simple change from driving your car to riding your bike is, it is clear that riding your bike is better for you, your health, your family, and the environment.  So hop on that two-wheeler and get pedaling.

I have shared here, the informative infographic from BusinessInsider.com. Enjoy!

After reading this infographic, I hope you feel motivated to start riding your bike whenever you can.

 If you live near your work, grocery stores, or frequented venues, why not give it a try?  I enjoy walking and biking places, it allows me to clear my mind and stay active.  I challenge you to try swapping your car for an earth friendly bike! :)

Go Green and Staying Keen,

Julie

Happy National Watermelon Day! :D

Okay, I know it is not a widely known holiday or for that matter really celebrated, but our family takes National Watermelon Day very seriously.  It is a great day to indulge on watermelon for breakfast, lunch, and dinner.  Watermelons are pretty interesting fruits as well, giving us plenty to talk about.

Here are our family’s favorite fun facts about watermelons-

• There are 300 different kinds of watermelons in the US and Mexico
• They are the perfect summer snack because they are 92% water making them so refreshing.
• The world’s heaviest watermelon weighed 268.6 lbs., now that is a lot of watermelon.
• People eat on average 16 lbs. of watermelon annually.
• Egyptian hieroglyphics show the first-ever watermelon harvest took place about 5,000 years ago.  They were often sealed into tombs of kings.

Now you can have the same useless trivia as we do.

There are so many recipes with watermelon that are often forgot.  People usually just eat them sliced, although it is wonderful that way, there are so many more possibilities when it comes to a delicious fruit like this.

Watermelon-Peach Salsa with Tomatoes-

Ingredients-

• ½ cup hot pepper jelly
• 1 tbsp. lime zest
• ¼ cup fresh lime juice
• 2 cups seeded and diced watermelon
• 1 cup peeled and diced fresh peaches
• 1/3 cup chopped basil
• 1/3 cup chopped chives
• 3 cups baby tomatoes, halved
• Salt and pepper
• Fresh basil springs to garnish

Directions-

• Whisk the pepper jelly, lime zest, and lime juice together and then stir in watermelon, peaches, basil, and chives.
• Season the baby tomatoes with salt and pepper to taste.  Mix with salsa, and serve with basil if desired.  Enjoy!

Don’t be nervous at the thought of warm watermelon, Grilled Watermelon Slices are delicious-

Ingredients-
• Several slices of watermelon
• 2 limes, juices
• ½ a limes zest
• 3 tbsp. honey
• 2 tsp. water
• A few dashes of cayenne pepper
• A few pinches of salt



Directions-

• Preheat the grill to high.  Cut watermelon into 1 inch thick slices and lightly brush each side with honey and place on grill until browned, about 2 minutes.
• In a small bowl mix the rest of the ingredients and drizzle mixture over watermelon slices on place.
• Enjoy!

And for a little adult beverage, Frozen Watermelon Margaritas are very tasty-

Ingredients-

• 1 ½ cups watermelon, cubed
• 1 cup tequila
• ½ cup lime juice
• ½ cup orange liqueur
• 1-2 tbsp. sugar
• ½ tsp. salt
• 3 cups ice

Directions-

• Puree watermelon, add the rest of the ingredients and blend until desired consistency.  Divide among glasses and garnish with lime and watermelon slice.
• Enjoy!


With your new fun facts and superb watermelon recipes, National Watermelon day is going to be WONDERFUL!

Go green and stay keen!

Julie

It is finally summer break for my kids and they couldn’t be more excited.  Hannah is going to a horseback riding camp for a week and Liam is playing soccer this summer.  Needless to say it is going to be a fun filled and busy summer.  Although the kids have arranged activities already, I want to make sure we spend lots of time together and make summer memories.



Ever since Liam and Hannah were little I loved planning fun activities, this summer won’t be an exception.  I have mastered how to keep them entertained so they are not complaining they are bored every 5 minutes.  Plan, plan, plan, is the key to success; it is the only way to make sure they are having fun, staying active and not sitting on the couch watching cartoons.

The last week of school was exciting for them because they were looking forward to summer break.  I saw this great idea on Pinterest to have them make a list of all the things they want to do over the summer.  It is a good way to “accomplish” fun new things and keep them looking forward to something.

Here is our list of fun activities Liam and Hannah came up with so far, I am sure they will want to add to it as the summer goes on.

1. Bake cookies and make ice cream sandwiches out of them
2. Have a water party in the backyard with the sprinklers
3. Visit the beach
4. Make a cardboard box fort
5. Go berry picking
6. Have a picnic

7. Go canoeing
8. Go camping
9. Have a campfire and make s’mores
10. Make homemade pizza
11. Set up a lemonade stand
12. Have a water balloon fight
13. Go on a bike ride

14. Help mom plant the garden
15. Visit a museum
16. Go stargazing
17. Play mini-golf, Guys vs. Girls
18. Go to an amusement park or water park
19. Paint rocks to make paperweights
20. Go roller blading
21. Visit the zoo
22. Catch fireflies
23. Have a movie night outside
24. Watch fireworks on the 4th of July
25. Make a giant slip and slide
26. My tie dye shirts and socks
Having the kids make a list of fun things they want to do makes it easier on when planning activities; they are already “kid approved.”  It is going to be a great summer.  :)



What do you like to do with your kids over the summer? How do you keep them from the inevitable “I’m bored” stage?

Go Green and Stay Keen,

Julie

I have been slacking about posting my Kids Cook Monday Meals.



We have been keeping up with it and participating since my first post.  My mind just goes to other topics when I sit down to write.  I have had way too many other good topics to share with you guys :)

Good news is I remembered tonight! My kids and husband helped cook dinner tonight! It was so wonderful.

We made Confetti Stuffed Bell Peppers and Chilled Chocolate and Peanut Butter Cookies for desert.

We had so much fun cooking and our meal tasted delicious.  I think we spent the entire time cooking, laughing at Liam, he had a comment for everything; silly kid!

Here are the recipes that we used!

We actually found the Confetti Stuffed Bell Pepper recipe at the Kids Cook Monday website.

Confetti Stuffed Bell Peppers

Ingredients-

• 4 large bell peppers, cut in half lengthwise and seeded
• 1 bag (12 oz.) frozen mixed vegetables, cooked according to the package directions
• 1 bag (10 oz.) whole grain brown rice, cooked according to package directions
• 1 cup shredded mozzarella cheese
• ½ cup parmesan cheese
• 1 can tomato sauce
• 1/8 tsp. black pepper

Instructions-

• Preheat oven to 350 degrees F
• Lightly grease a 9x13-inch shallow baking dish with nonstick cooking spray
• Combine mixed vegetables, brown rice, ½ cup mozzarella cheese, ¼ cup parmesan cheese, tomato sauce and black pepper in a large bowl.
• Arrange peppers in prepared pan and spoon mixture into peppers.
• Pour ¼ cup water into pan around the peppers. Cover with aluminum foil and bake for 30 minutes, until peppers are tender.
• Remove foil and evenly sprinkle peppers with remaining cheeses.  Bake uncovered 5 minutes or until cheese is melted.
• Enjoy!

For dessert we made no-bake, Chilled Chocolate-Peanut Butter Cookies

Ingredients-

• 2/3 cup sweetened flaked coconut
• ¼ cup honey
• ¼ cup light corn syrup
• 1/3 cup creamy peanut butter
• ¼ cup chocolate chips
• 2 tbsp. unsweetened cocoa
• 3 cups corn flakes, lightly crushed

Instructions-

• Line a large baking sheet with parchment paper.
• On a small skillet add cocoanut and toast for about 3 minutes then let cool.
• In a medium sauce pan combine honey, corn syrup, and peanut butter on medium heat.  Keep stirring until mixture begins to bubble.  Remove from heat and stir in chocolate chips and cocoa.  Stir the mixture until the chocolate chips have melted and then add the cereal and toasted coconut and stir until coated.
• Spoon balls of mixture on to parchment paper and refrigerate until hardened, about 15 minutes.
• Enjoy!



It ended up being a fantastic kid’s cook Monday!  We were so full after our meal we went on a walk around the neighborhood to digest it all.  The meal and the walk put the kids right to bed.  When we got back they sat on the couch for 15 minutes and went straight to bed.  Great end to a great evening.
Go Green and Staying Keen,

Julie

Rhubarb is one of my favorite vegetables that is seasonally spring.  It is so delicious and makes, in my opinion, THE BEST desserts.  Don’t get me wrong, I like to add rhubarb to main courses, but it doesn’t get much better than a good old fashioned rhubarb pie.  I wanted to share my love for this seasonally sweet vegetable with a few of my recipes.  I hope they seem just as delicious to you as they do to me!

Ingredients-
• 1 ½ pound of rhubarb, just into small slices
• 2 cups of raspberries or strawberries (or if you are feeling crazy, both)
• 1 ¼ cup sugar
• 2 tablespoons of instant tapioca
• ½ tsp. grated orange zest
• 2 tbsp. fresh orange juice
• A dash of salt

Ingredients for topping-
• 6 tbsp. softened vegetarian butter
• ¼ cup packed light-brown sugar
• ¼ tsp. orange zest
• 1 cup flour
• Dash of salt

Instructions for topping-
• Mix butter, brown sugar, orange zest in a large bowl, electric mixers work great.  Mix until creamy.  Add flour and salt, work mixture until it forms coarse crumbs.

Instructions for Rhubarb-
• Preheat oven to 375 degrees F.
• Mix rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a large bowl.
• Divide rhubarb mixture into six small, one cup baking dishes and top with topping.
• Bake for about 30-35 minutes until golden brown and it is bubbling a little bit.
• Let cool and serve, Enjoy!




Ingredients-
• ½ cup vegetarian butter
• 1 ½ white sugar
• ¼ cup soy yogurt
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp. bake soda
• ¼ tsp. salt
• 1 cup buttermilk
• 2 cups chopped rhubarb
• 1 tbsp. flour
• ¼ cup vegetarian butter
• 2 tsp. ground cinnamon
• 1 cup packed brown sugar

Instructions-
• Preheat oven to 350 degrees F
• In a large bowl, mix together butter, sugar, yogurt and vanilla until creamy.
• In another bowl sift 2 cups of flour, baking soda, and salt.  Add the buttermilk and combine with creamed mixture.
• Toss the rhubarb with 1 tbsp. flour and stir into the batter.  Pour the batter into a buttered 9 x 13 in pan and smooth the surface.
• In a separate bowl, blend together ¼ cup butter, cinnamon, and brown sugar.  Sprinkle evenly over the batter.
• Bake for 45 minutes, let cool and enjoy!


Ingredients-
• 4 cups of chopped rhubarb
• 1 1/3 cups white sugar
• 6 tbsp. flour
• 1 tbsp. butter
• Pie Crust (Homemade or bought, your choice)

Instructions-
• Preheat oven to 450 degrees F
• Combine sugar and flour and sprinkle a ¼ of it over the pie crust.  Heap the rhubarb over this mixture and sprinkle the remaining sugar and flour over the top of the rhubarb.  Chop up pieces of butter and sprinkle over the top and cover with top crust.
• Bake for 15 minutes then reduce the heat to 350 degrees F and continue baking for 40-45 minutes.
• Enjoy your fresh rhubarb pie!


Go Green and Stay Keen,

Julie

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

Have you have been strolling through your local farmers market and saw some sort of mythical looking fruit or vegetable.  I love finding weird looking fruits or vegetables that I haven’t tried.  Last week I was at the farmers market and found the strangest shaped squash, obviously I had to get it. 

Finding weird shaped fruits and vegetables is always exciting; but finding a “weird” looking new fruits and vegetables are the best.  I think trying new foods is a great way to experiment with cooking and using new ingredients.

After getting home with my odd-ball shaped squash I went surfing the web to find some new fruits and vegetables I haven’t tried.  There are so many out there, here are five fruits and five vegetables that are on my trying to-do list.

Vegetables-

•    Spigarello is a form of broccoli that has a sweet, delicate, less bitter taste.  It is similar to kale, but said to be better.


•    Kabocha Squash is similar to a squash or pumpkin but much sweeter.  There are various recipes with it baked with garlic, cheese, oregano, and olive oil.  A must try!


•    I actually have heard of Sunchokes, or sometimes called a Jerusalem artichoke, but haven’t tried them.  They are actually kind of a sunflower.  It is said to have a nutty taste.


•    Seckle’s look like a pear and are supposed to taste delicious.  They are sometimes called “sugar pears” and are known from their grainy texture and spicy-sweet flavor.

•    Romanesco- I won’t lie, this vegetable looks like it should be part of a science project.  CRAZY!  I found quite a few recipes that say to add it to stir-fry’s for an extra special taste.



Fruits-

•    If you like bananas and pineapples, Jackfruits are supposed to be a delicious combination of flavors!  The Jackfruit has sweet bulbs that cover brown seeds. 

 •    Kiwano is said to have the perfect combination of sweet and sour!  They are also called horned melons.  Kiwanos are full of filling fiber making a great snack.


•    You may have heard Lychee.  It is a sweet smelling fruit with an exotic taste similar to grapes.  They have become somewhat more popular in the past year or so.


•    Grenadia has a similar taste to passion fruit.  The seeds are said to be covered in delicious pulp.  I think they look terrifying on the inside, but I definitely want to try it.




 •    More common in the grocery stores are Star fruits.  I have them all the time, but they are so good I felt the need to share them with you too. This fruit is actually shaped as a star when sliced.  It is crunchy, juicy and full of goodness.


 I hope this list inspired you to pick up those weird fruits and vegetable you’ve been scared to try.  I can’t wait to try all of these and more.  Do you know any more strange food that I should try? I would love to know! :)

Go Green and Stay Keen,

Julie

Many people become vegetarian for religious, moral or ethical reasons.  I chose to become vegetarian for the moral and ethical reasons regarding the treatment of animals.  When first deciding to transform my lifestyle, learning how long vegetarianism has been around blew my mind.  Vegetarianism began long before recorded history and has withstood the test of time. 



I think it is important to understand the lifestyle from the various points through history and see how it has benefited human kind.

Going way back to cave men, many anthropologist believe that most early humans ate mainly plant foods and were more gatherers than hunters.  This concept makes the most sense to me.  Knowing how to gather and grow sustainable food is a more reliable source of nutrition than hunting.

Vegetarian ideology is said to have been practiced among religious groups in Egypt around 3,200BCE.  The karmic beliefs of reincarnation were a main factor in vegetarianism for these people. 

In many eastern religions a meat-free diet is fundamental in religious philosophies.  Many religions have doctrines of non-violence and respect for all life forms, including animals.  Vegetarianism has always been one of the main aspects of Buddhism.  The religion focuses on compassion to all living creatures and the respect for all.




Looking at the research, it is clear to me that many of the early vegetarians, besides early humans, practice this lifestyle because of religious and philosophical reasons.  I find this very interesting because those religions are not as common in the United States. 

Vegetarianism was not very common in the US until 1971.  Author, Frances Moore Lappe, wrote a bestseller book titled Diet for a Small Planet that was published in 1971 encouraging people to practice a meatless diet.  His book described that it takes 14 times as much grain to feed an animal than what you get out in meat.  He recognized this as an enormous waste of resources and supported a vegetarian lifestyle to stop wasting the world’s food.





In the 1990’s the American Dietetic Association officially endorsed vegetarianism after overwhelming medical evidence supporting the superiority of vegetarian diets.  Many of my vegetarian friends became vegetarian in the 90’s because of the research and the support of a healthy lifestyle. 

I believe that the vegetarian community has grown rapidly in the past couple years because of the shocking truth behind the meat industry.  There is no denying that our county allows the mistreatment of animals to produce meat quicker at more quantities.  Recent documentaries and research has brought this industry in the limelight.



Vegetarianism has been around since before recorded history and has withstood the test of time.   It has been recorded through many decades in cultures all over the world.  A plant-based diet has sustained humanity for thousands of years, why not join in on this healthy lifestyle?

Go Green and Stay Keen,

Julie

I believe that breakfast is the most important meal of the day.  It fuels the body for the day and kick starts your metabolism.  I make sure that I have a hearty breakfast to sustain my body throughout the morning until lunch.  My good friend recently asked for my Citrus Granola recipe so instead of just sharing it with her, I decided to share that recipe and a few more of my favorite vegetarian breakfast recipes.

Hope you enjoy them!

Citrus Granola Parfait

Ingredients-
• 1 lemon, peal shredded for zest
• 1 lime, peal shredded for zest
• 1 orange, peal shredded for zest
• 3 tbsp. grape seed oil
• 4 tbsp. orange juice
• 4 tbsp. lemon juice
• 2 tbsp. lime juice
• 3 tbsp. maple syrup
• 1 tsp. vanilla extract
• 2 cup rolled oats
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup almonds, chopped
• ¼ cup dried coconut
• 1/8 cup flax seed
• ¼ cup chopped dried apricots
• ¼ cup dried cranberries
• Vanilla Yogurt

Directions-
• Preheat oven to 300 degrees F.
• Combine all the ingredients except the yogurt into a large bowl and stir until combined
• Spread the mixture on a pan or cookie sheet, bake for 15 minutes, stir, and bake for another 15 minutes.
• Remove from oven and allow the granola to cool to room temperature and serve with yogurt.  Enjoy!

Blueberry Oatmeal Waffles

Ingredients-
• 1 Cup white whole wheat flour
• 1 tbsp. baking powder
• ½ tsp. salt
• ¼ tsp. ground allspice
• 1 cup quick oats
• 1/3 cup unsweetened applesauce
• 1 ½ cups unsweetened almond milk
• 3 tbsp. pure maple syrup
• 2 tbsp. canola oil
• 1 tsp. pure vanilla extract
• 1 ½ cups frozen blueberries

Directions-
• Mix the flour, baking powder, salt, allspice, and oats in a large mixing bowl.
• Add applesauce, milk, maple syrup, oil, and vanilla into mixing bowl, stir until combined and let rest for 5 minutes.
• Fold in the blueberries and cook in waffle iron for directed iron time. Enjoy!

Apple Pie Oatmeal

Ingredients-
• 1/3 cup regular oats
• 1 tbsp. chia seeds
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• 1 ¼ cups Almond Milk
• 1 Granny Smith Apple, peeled and cut into 1 inch pieces
• 1 tbsp. pure maple syrup
• ½ cup unsweetened apple sauce
• ½ tsp. pure vanilla extract
• 2 tbsp. chopped walnuts for sprinkling on top
Directions-
• In a medium pot on medium heat, add the oats, apple, chia seeds, applesauce, almond milk, maple syrup, cinnamon, ginger and whisk well and heat for about 8 minutes stirring frequently.
• When the mixture has thickened and the liquid is absorbed stir in vanilla extract and pour into dish and sprinkle with walnuts, cinnamon and maple syrup is desired.  Enjoy!

For those days when you are running late and need something quick:

Easy Apple Yogurt Salad

Ingredients-
• 4 green apples, cored and chopped
• ¼ cup toasted almonds
• ¼ cup dried cranberries
• ¼ cup chopped dried cherries
• 1 8 ounce container of vanilla yogurt
Directions-
• In a medium bowl mix all the ingredients together until everything is evenly coated with yogurt.  Enjoy!


Easy Warm Cinnamon Apple and Banana 

Ingredients-
• 1 Banana- sliced into small pieces
• 1 Apple- sliced into small pieces
• 1 tbsp. cinnamon
Directions-
• Place banana, apple, and cinnamon into medium bowl or pot, mix until cinnamon is dispersed on banana and apple.
• Warm mixture in microwave or stove top until banana and apple are warm and soft.  Let cool, and enjoy!
Disclaimer: It tastes so much better than it looks! :)

With these yummy recipes, you shouldn’t be hungry in the mornings anymore.  Breakfast is the most important meal of the day…at least it is to me! :)

Go Green and Stay Keen,

Julie