Month: November 2017

Russian Tea Cakes

Russian Tea Cakes

Childhood memories are such an amazing thing.  As we sift though the timeline of life in our mind, it is so interesting to see how we remember events and seasons.   My mom recently came for a visit and it is always so nostalgic to […]

Beef and Black Bean Slow-Cooker Soup

Beef and Black Bean Slow-Cooker Soup

I know there are a lot of evil Step-Mother stories out there. This is not one of them. When I was still in my teens, my beloved mother passed away.  Needless to say, my family and I were devastated at our great loss.  My father […]

Quinoa Kale Salad

Quinoa Kale Salad

The first time I ever remember enjoying Kale was from a “Pregnancy Stew” recipe that I found 20 years ago!  I remember going to the store and needing to ask what it looked like so I would buy the right thing.  Then Becky made me her Strawberry Kale Salad and after that I was really hooked.  Since then I have always looked for new and exciting ways to enjoy one of my favorite veggies.  I love it in soups and all kinds of salads and even in smoothies.  In fact, I think if I was a vegetable, I would be kale!  Flavorful, nutritious, a little bit frilly… holds up well under pressure and doesn’t easily get bent out of shape!  Ha… I like to think I am a little like that!

 

So, I should tell you that I am just a little bit obsessed with this salad lately.  I don’t know if you are like this too…. I go through phases where I want to eat the same thing for a few weeks and then I move on to something new.  This may stay in a regular rotation for a while before I get tired of it.  I am kind of on a “Plant Strong” diet kick right now so I will often eat salads for my entire meal.  My husband would prefer a “Meat Strong” diet, but if I have some sausage or bacon cooked up for him to add then everyone is happy.

 

My mom was here visiting recently and I made this up for her.  She loved it so much that she called me from the store when she got home to find out what she needed to make it.  Now mind you, my mom is 75 years old, has spent a lifetime cooking for her family and is honestly “over it”.  She eats pretty simply most days, partly because she has simple taste but partly because it’s just not worth the effort.  My point here is that she thought it was worth the effort to make this, that is saying a lot!!

This Salad is super flavorful and has a rainbow of veggies so it is a beautiful addition to any meal or a delicious meal all by itself.  It packs well for lunches too if you are on the go.

Just make it!  You won’t be sorry!

Love,

Rohnda

Quinoa & Kale Salad

November 27, 2017
: 4 to 6
: 15 min
: 15 min
: 30 min
: Easy

Quinoa tossed with fresh kale and a rainbow of yummy veggies. Perfect as a meal or a side dish.

By:

Ingredients
  • 3 cups cooked quinoa (cooled)
  • 3 to 4 cups kale, diced small
  • 1/4 cup olive oil
  • 2 Tbls honey*
  • 1/4 cup diced sun dried tomatoes
  • 1 cup diced purple cabbage
  • 3 Tbls diced fresh parsley
  • 3 Tbls red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/3 cup Pine Nuts (or other nuts of choice)
Directions
  • Step 1 For the quinoa: Into a saucepan add 1 cup of quinoa, 2 cups of water and 1/2 tsp salt. Simmer for 15 minutes. Set aside to cool completely (or follow package directions).
  • Step 2 Dice kale into small bite size pieces. add to large bowl with olive oil and honey. Massage until Kale is well coated with oil and honey and it softens just a bit, 2 or 3 minutes.
  • Step 3 Add cooled quinoa and all other ingredients and toss well. Chill for an hour or so to let the garlic flavor meld with the other ingredients.

Recipe Notes:

~*If you are following a THM diet plan, this meal is a nutritious crossover.  You will just want to swap out the honey for an on-plan sweeter.  To make it an E-meal, reduce the olive oil to 2 Tbls and omit the nuts…. But really, it’s super yummy as a crossover!

~Pine nuts are amazing in this but they are a bit pricy so feel free to swap them out with another nut.  Slivered almonds or roasted pecans would be great choices.

Mango-Chia Breakfast Bowls

Mango-Chia Breakfast Bowls

Thanksgiving week is upon us and plans for family, friends and feasting are in full swing…. And here at Thousand Mile Food Stories, you know that we love all three!  Becky and I share a similar theory when it comes to food and healthy choices […]

Ranch Dressing & Dip

Ranch Dressing & Dip

There was a time when nearly every Friday afternoon you could find Becky and I along with our dear friend Wendy, having a gigantic play date with a dozen or so kids and a delicious servings of taco salad.   Those were amazing days of […]

Everyday Sweet Potatoes

Everyday Sweet Potatoes

While some only think of sweet potatoes as a seasonal dish, they are a year round staple in my house.

In the past, the thought of sweet potatoes only drummed up thoughts of Thanksgiving dinner. My mom always served them loaded with brown sugar, butter and heaps of toasted marshmallows.  I am still not sure how those ever got labeled as dinner food and not dessert but a tradition it remains.

It’s just that there are another 364 days in the year and I really like sweet potatoes so these have become a weekly staple in my home.  My son, Jonah, who is severely autistic has been known to eat giant plates full of this little roasted gem in one sitting so I keep having to make larger and larger portions so that there is enough for the rest of us!

When I make a full batch, I use a large cookie sheet and do them in the oven.  But I frequently do a half batch in my air fryer and I must say that they are pretty amazing that way too!  Either way you make them, they are a healthy, low fat, carbohydrate source with so many delicious ways to use them.

 

Here are a few ideas:

Add them to Salads

Add them to soups

Smash them a bit and spread them on toasted bread with turkey and cranberry sauce.

Sprinkle them with slivered almonds, oats & chia seeds and pour over some milk and honey for a yummy breakfast.

Or just serve them up as a side dish for any meal.

Having a stash of these in my fridge for the week makes it so easy to use them for just about anything.

Hope you enjoy them as much as we do!

Love,

Rohnda

Everyday Sweet Potatoes

November 14, 2017
: 6-8
: 10 min
: 25 min
: 35 min
: Easy

Make up a big batch of these Roasted Sweet Potatoes as a side dish or store them and add them to meals all week long!

By:

Ingredients
  • 6 to 8 cups of cubed, peeled sweet potatoes
  • 2 Tbls of Oil (olive, avocado or melted coconut oil)
  • 1 Tbls onion powder
  • 2 tsp salt
  • 2 tsp Smoked Paprika (regular will work too)
  • A sprinkle of Black or Cayenne Pepper to tase
Directions
  • Step 1 Preheat oven to 375 degrees
  • Step 2 Peel Sweet Potatoes and dice them into cubes (about 3/4 inch squared).
  • Step 3 Place in a large bowl and sprinkle with oil and stir to evenly coat.
  • Step 4 Add spices and toss again.
  • Step 5 Place on one large or two small cookie sheets, trying to have them spread out evenly and not clumped together.
  • Step 6 Place in preheated oven and bake for 10 minutes and then stir gently.
  • Step 7 Bake another 10 min.
  • Step 8 Stick a fork in one of the larger cubes to see if they are soft.
  • Step 9 Switch oven to Broil and broil on high for 2 to 3 minutes.
  • Step 10 Stir and broil for another minute or two, just until starting to brown.
  • Step 11 Remove from oven and serve or let them cool and then store in the refrigerator for a week or so.

 

Notes:

If using an air fryer, you may need to do a half batch, depending on the size of your appliance.  Mine usually takes about 20 minutes with a toss halfway through.

If following the Trim Healthy Mama plan, these make a perfect addition to your E meals and I find I am more likely to incorporate more E’s when I have these around.

My son likes to add a few additional spices to these but I prefer them pretty basic so that they can work lots of different flavor options.  But feel free to add any of your favorite spice flavors!

Vanilla Cream Breakfast Bowls

Vanilla Cream Breakfast Bowls

As Newlyweds, 25 years ago (!) my husband and I journeyed from our home in Hawaii to visit my dear sister and her family in Southern California. For breakfast in the morning she served us this amazing vanilla cream. She layered this wonderful, sweet, full […]

Savory Lamb Stew

Savory Lamb Stew

I am going to let you in on a little secret!  Super Woman is a real thing and she is alive and well and living in an honest-to-God tree house in the jungles of Hawaii. The woman of whom I speak is a dear friend […]

Granola

Granola

A mother’s love touches her children’s lives in so many ways. Both big and small.
One of my favorite things my mother made for me growing up was her homemade granola. The taste was exquisite (though I did not know that word as a little girl). As I got older, I urged her to create a business around it, it was that good. Her granola tasted so special because it was made with love.
When I became a mother, it was natural for me to make this granola for my family. It is a small way for me to share the love my mother showed to me.
Everyone in the house knows when this is in the oven, the smell is fantastic, and they all come hanging around the kitchen sneaking little spoonfuls every time it comes out of the oven for a stir.  We enjoy this with milk, yogurt, or in a fruit parfait.
Even though I lost my dear mother many years ago, every time I make this granola, memories of her flood my mind. Do any of you have a recipe that brings wonderful memories to mind?

Granola

November 5, 2017
: 12
: easy

Tasty granola with just the right amount of crunch

By:

Ingredients
  • 4 cups rolled oats (not instant)
  • 1/3 cup brown sugar
  • 1/4 cup sesame seeds
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup ground golden flax-seed (or wheat germ)
  • 1 cup nuts of choice
  • 1/2 cup coconut or other mild flavored oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
Directions
  • Step 1 Pre-heat oven to 350 degrees
  • Step 2 Place oats in a baking pan and bake in preheated oven for 15 minutes
  • Step 3 Add remaining ingredients to the pan and stir thoroughly.
  • Step 4 Return to oven and bake removing every 10-15 minutes to stir. As it bakes, you will need to stir more frequently so the top doesn’t burn. Keep baking until it is a deep golden brown.
Grilled Pesto Sandwiches

Grilled Pesto Sandwiches

Over the years, these sandwiches have been on our table countless times. Often just for the family, but have been served to dinner guests, house guests and even at a big family reunion! They are always a hit… because well… melty cream cheese, pesto, turkey… […]