How to Stock Your Kitchen

We are off on another road trip starting today as an early celebration of our wedding anniversary……I can’t believe it has been 11 years since we got married and in October, we will be together 20 years!  Where does the time go?

No, this is NOT a picture of our kitchen in our forever home But we do have lots of space.  As a result, I am always on the hunt to find ways to keep things well-stocked and organized.  What about you… do you have an organized kitchen and pantry?  Are you ready with plenty of items on-hand to whip up a healthy meal anytime – without having to leave the comfort of your home?  Keep these tips in mind while you’re shopping and putting groceries away to be a prep pro!

PANTRY PERFECTION

Your pantry may not be this big (not mine BUT ours is about this big!).  Organize your pantry or cupboard in sections:

• Baking ingredients: flour, baking powder, baking soda.  Mine also includes chips, brown sugar and anything else I may need when baking.

• Oils & vinegar (mine are actually over my stove in a cabinet so they are easy to reach)

• Herb & Spice blends (a totally separate cabinet close to the stove so I don’t have to go to far)

• Canned goods: beans, lentils, fish, tomatoes, vegetables

• Dry goods; pasta, rice, quinoa

TIP: Put veggies like onions and potatoes in bins and store in a cool, well-ventilated place.  Mine are in Tupperware bins in yet another cabinet in the kitchen.  LOL.

STOCK YOUR FREEZER

Is meal prep a thing at your house?  The closest I get to meal prep in the freezer is having lots of frozen vegetables, and meats on had.  Extra portions of meals (aka leftovers) are also frozen for those quick easy lunches or dinners when I’m not feeling well.  For many, meal prep means making big batches and then lay soups, broths, and chili flat in resealable bags for use during the week. Always keep frozen veggies and fruit in your freezer, along with your favorite protein.

TIP: Freeze leftovers in family-or-individual-sized containers for a quick “heat-and-eat meal” for the nights when you’re too busy to cook.

FIND IT FAST IN YOUR FRIDGE

Divide your fridge into sections:

• Dairy/eggs, condiments (in the side door)

• Veggies/fruit, meat/fish/poultry on a tray or plate to avoid leaks or in drawers if you have them.

• Beverages

TIP: Keep prepped veggies and fruit near the front for quick access

SHOP WISELY 

The foods you choose to fuel your body directly impact your health. Whether you’re shopping online or stocking up on groceries to avoid the grocery line, here are some kitchen staples to keep you going:

Greek yogurt | Buy: 2%, plain, non-sweetened | Why: Fat-free can mean added sugar, and flavored yogurts can greatly increase your sugar intake.  Plain greek yogurt adds extra protein and can be “sweetened” with fruit or granola or a little Stevia.

Canned tomatoes | Buy: Low sodium | Why: We want to live well and feel great. For some people, too much sodium can make them retain water.

Olive oil | Buy: Cold-pressed extra virgin olive oil – this is the healthiest because it comes from the first pressing and no chemicals were used in extraction | Why: Light olive oils do not mean light in calories, often, it means light in flavor.

Canned beans | Hack: Rinse your beans before use and reduce sodium by almost 30%

Pasta | Buy: Look for the first words to be “whole grain” on the ingredient list | Why: You want to avoid overly processed refined grains

Nuts & seeds | Buy: Natural, unsalted | Why: Sometimes nuts and seeds are coated with partially hydrogenated oil and added salt

Canned tuna & salmon | Buy: Packed in water, low sodium | Why: It will have less sodium and added fat

Crackers | Buy: Look for “whole grain” to be the first words on the ingredient list. They should have at least 3 g of fibre per serving and be low in sodium Why: Crackers can be overly processed and made with refined grains | Hack: Make your own healthy crackers with Everything Bagel Crackers.

 

 

Finally, remember to keep the following tips in mind:

• Buy real food. Use wholesome ingredients.

• Avoid shopping when you’re hungry (in-store or online).

• Always have a list and stick to it.

For kitchen tips & tricks, recipes and more, check out Hope’s Healthy Kitchen on Facebook or my website at www.HopesHealthyKitchen.com

Have an Epic Day!

Tasty Tuesday: Veggie Bake

I’m not sure where I found this YUMMy recipe but it is a great way to clear out the fridge of the leftover veggies BEFORE they go bad.  You will be surprised how good it tastes.

Prep Time: 20 minutes     Cooking Time: 50 minutes     Yields: 4 servings

Ingredients:

• All the leftover veggies in your fridge
• 1/4 cup olive oil, divided
• 1 large can chopped tomatoes
• 1 can chickpeas, drained
• 1-2 large yams, slices into 1/8-inch-thick sheets

Directions:

1. Preheat the oven to 350 degrees.
2. Chop veggies (not yams) and sauté in 2 teaspoons of oil until soft, 5-10 minutes.
3. Add can of tomatoes and chickpeas. Mix well and remove from heat.
4. Slice yams into thin sheets.
5. Lightly oil a casserole dish and layer the bottom with half of the yams.
6. Spoon out vegetable mixture and spread evenly on top of yams.
7. Layer remaining yams on top of vegetables and lightly drizzle with olive oil.
8. Bake covered for 30 minutes.
9. Take off the cover and turn up temperature to 450 degrees for 10 minutes to crisp up the top later.

Notes:

• Add your favorite spices, like basil, oregano, fennel, cumin, chili pepper or sea salt when adding tomatoes and chickpeas.
• Try Wicked Good Spice Mixes Tuscan Bistro for a yummy italian mixture.
• Use a mandolin to slice the yams into even slices.

This is a great yummy dish for tailgating or an upcoming holiday gathering.  On Weight Watchers, this is point friendly.  Thirty One offers the perfect way to carry this yummy casserole to the next gathering with the Perfect Party Set. The Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a blessed day!

Sheet-Pan Sausage & Pepper

Thank you Hungry Girl for this yummy recipe….. I usually do sausage and peppers on the stove top butI figured I would give this a try.  I’m cooking lots more meals right now since hubby is off work for 2 weeks.  Trying new versions of old things so I have yummy dinners with some leftover to freeze for when he goes back to work.

1/2 of recipe (about 1 3/4 cups): 299 calories, 14g total fat (3g sat fat), 648mg sodium, 27.5g carbs, 4.5g fiber, 7.5g sugars, 17g protein  Freestyle™ SmartPoints® value 8*

Prep: 10 minutes     Cook: 30 minutes      Makes:  2 servings

Ingredients:

• 6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kinds by Al Fresco), sliced into coins
• 6 oz. (about 3) baby red potatoes, cut into 1/2-inch chunks
• 2 cups sliced bell peppers
• 1 cup sliced onion
• 1 tbsp. olive oil
• 2 tsp. chopped garlic
• 1/2 tsp. dried oregano
• 1/8 tsp. salt
• Dash ground thyme

Directions:

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Combine all ingredients and seasonings in a large bowl. Toss to coat.
3. Spread mixture onto the center of the baking sheet. Bake for 15 minutes.
4. Flip/rearrange mixture on the baking sheet. Bake until veggies have softened and potatoes are tender and lightly browned, 10 – 12 minutes.

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!  The best part is they are on SALE right now for just $15 with a $35 purchase.  Be sure to check out all of the Sale-a-bration items too with new things released every Thursday.

Have a ThirtyOne-derful day!

Tasty Tuesday: SWEET POTATO SALAD WITH BACON

As many of you know, it has been recommended I try several different things in an effort to reduce MS symptoms and deal with my gastro issues.  Hubby came across a book by Terry Wahls, MD who has lots of success with this eating plan in reducing and in some cases getting rid of MS symptoms.  I have talked to several who are on this plan, and it works for them.  I am doing most of it anyway, so I figured I would go all the way.  The only change is that I will add some meat back into my diet, eliminate eggs and sugar while I increase fruits and veggies.  Hopefully, this will help with some of the new MS symptoms cropping up.  Thank you Naomi Wahls and Heather Christo for this yummy recipe.  This is from Wahls Protocol Recipes.

I love potato salad, but mayonnaise is not my friend.  So, this one sounds YUMMY!  The color and crunch from sweet potatoes, celery, and a bit of bacon sounds like the perfect combination. Serve this at your next backyard BBQ and no one will be missing the goopy white old-fashioned potato salad. 

PREP: 15 minutes     COOK TIME: 15 minutes     SERVINGS: 4 TO 6

Ingredients:

• Kosher salt
• 3 large sweet potatoes, peeled and cut into chunks

MUSTARD VINAIGRETTE:

• 1 red Fresno chili, seeded and minced
• 2 tablespoons whole-grain mustard
• 2 garlic cloves, minced
• 1⁄4 cup rice vinegar
• 1⁄4 cup olive oil
• Kosher salt
• 4 uncured bacon slices, cooked until crisp and crumbled
• 1 cup thinly sliced celery hearts
• 1 cup thinly sliced green onions

Directions:

1. Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
2. To make the mustard vinaigrette: In a small bowl, whisk together the chili, mustard, garlic, vinegar, and olive oil. Season with salt.
3. In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature, or refrigerate and serve chilled.

Did you know????  SWEET POTATOES are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.

Want to take this YUMMY salad to you to work for lunch or maybe to the next barbeque???   Check out Thirty One’s Thermal Tote….  One of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

The best part is…. they are on sale this month along with all of the thermal totes for either $10 or $15 with a $35 purchase.  This is a great time to stock up for the school year.  A size for everyone in the household.  Which one will you pick????

Have a ThirtyOne-derful day

 

Tasty Tuesday: Clucking Good Balsamic Chicken

Today’s YUMMy recipe is from Rachel at Wicked Good Spice Mixes Company.  I love trying new recipes and her seasonings make it even easier.  One bag instead of lots of spices all over the cabinet.  This recipe makes 4 breasts.

Ingredients

• 1 lb of boneless, skinless  chicken breasts
• 4 Tablespoons Clucking Good Chicken Spice Blend
• 2/3 cup of  olive oil
• 1/3 cup balsamic vinegar

Directions

1. Wash and pat dry chicken breasts

2.   In a large glass bowl whisk together olive oil, vinegar, and Clucking Good Chicken Mix.

3.   Place chicken breast into bowl, cover, refrigerate and marinate for 30 minutes.

4.  Grill over medium heat, (discard excess marinade) or bake in oven at 350 degrees for 30 minutes (or until chicken reaches internal temperature of 165 degrees)

* A great companion dish to this is oven roasted vegetables seasoned with our Tuscan Bistro Blend

A Wicked Good Idea is Born

Rachel started this company to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

 

Live in Brick? OR travel to the Farmer’s Market on Saturday from 9AM – 2PM. Be sure to stop by and sample some of the vinegars or spices at their table.  If you can’t make it, check out these awesome products at these local stores.

502 Baking Company, 502 Brick Blvd, Brick, NJ 08724 (732) 477-4502

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855

Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092

(908)358-3311

Have a great recipe you want to share?  We would love to feature YOU (and your business)!  If you try this, let us know what you think…

Have a ThirtyOne-derful day!