Life's Harmony

Living life these days is like riding a fast train that never stops!  It seems like I can hardly catch my breath before preparing for the next activity.

Earlier this year, my husband performed in a cantata with our church.  They practiced for several months and spent many hours getting ready for their performance.  During that time, my husband started to come up with this great idea about how to maintain balance and create harmony in one's life, based on his experience with music.   What he came up with is called Life's Harmony.  He is starting to do free workshops and began a meetup group where he teaches about this concept.

Over the past few months, we have discussed this topic often with each other as well as friends and family.  Through these discussions, I have found that it can apply to everyone!  I am a highly organized and fairly efficient person, but I was still able to find some simple yet meaningful changes in my life to help me find more balance, and thus create harmony.

If you are interested in learning more, check out my hubby's meetup site, or you can email him directly.  

Green Smoothies

People ask me all the time what we put in our smoothies.  We don't eat them every day, but we do eat them several times a week.  Green smoothies are smoothies with added vegetables (preferably green) to help reach the recommended servings of veggies a day!  They don't always turn out to be actually green, but we still call them green smoothies because we put our greens in them.  My kids aren't usually very willing to eat leafy greens, so this is an excellent way to get them to guzzle it down!

Ideally, you want to get to a recipe of 1/3 liquid, 1/3 fruits, and 1/3 veggies.

Here are some things we have tried and liked.

Veggies:

Kale,  spinach, rainbow chard, bok choy,

Fruit: 

Fresh or frozen bananas, strawberries, raspberries, blueberries, peaches, and mixes like a tropical or berry mix

Liquid:

Water, Almond milk, rice milk, 100% juice (only if you are a beginner and trying to phase into these)

Optional:

Ice

Yogurt, Greek yogurt, or kefir (you can use plain or flavored, depending on taste)

flaxseed (I've used ground and the actual seed--depends on what your blender can handle, or what you have on hand)

chia seeds

Protein powder: we have tried Hemp protein that is also high in fiber, but it has a strong taste.  We bought and love a vegan powder made from pea protein and brown rice protein, and sweetened with Stevia.  There are many different brands, just look for ones that have nothing artificial.

Here is a recipe you might try:

~ 1 1/2 cups water

~ 2 T. flaxseed

~ 1 cup vanilla or strawberry yogurt, or kefir (drinkable yogurt found in the specialty aisle at many grocery stores--has lots of live cultures, and very yummy!)

~ 2 1/2 cups fresh or frozen spinach

Blend ingredients until smooth

Add:

~ 1 banana

~ 1 cup frozen strawberries (usually around 4 large strawberries)

~ 1/2 cup ice (as needed, or desired)

I never sweeten my smoothies, but if you do, try stevia.  It is all natural, and no calories.

*Note if you don't have a large blender like I do, then you can halve the recipe.

As you get better, you can start to play around with your recipes.  If you have one you love, feel free to leave a comment!

Fish Tacos by Jessica

1 pound tilapia fillets

2 T. olive oil
juice from 1/2 a lemon
pinch of sea salt

Fish sauce (can also use tartar sauce if desired) recipe from allrecipes.com
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
1/2 each of sweet red, yellow, and orange bell peppers, sliced and/or chopped
feta cheese crumbles to taste

balsamic vinegar to taste (if not using white sauce)


Directions:

Saute fish in olive oil.  Squeeze juice from 1/2 a lemon onto fish, and sprinkle with salt.  Cook fish until flakes with a work, about 8 minutes.  

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

 To serve, place fish in a tortilla, and top with shredded cabbage, chopped peppers, feta, and white sauce if desired.  To simplify, you can omit the white sauce and try something like balsamic vinegar for a tangy, yummy dish!

Potstickers....Yum!!!

Who doesn't love potstickers?  These are another great way to use up some cabbage!  You can even try more veggies, like radishes, peppers, etc.  Be creative!

If you are gluten free, here is a relatively easy recipe to make your own wontons.  Nicole's site is fabulous!

Also, if you are soy free, here is a non-soy soy sauce substitute I've played with and love!  Now, I didn't measure exactly when I made it.  But, these are some basic ingredients and you can play with it until you get a flavor you like!

No-Soy, Soy Sauce Substitute
Ingredients
• 4 tablespoons lemon juice
• 4 teaspoons balsamic vinegar
• 2 teaspoons dark molasses
• 1/4 teaspoon ground ginger
• 1 pinch white pepper
• 1 pinch garlic powder, or even try fresh chopped garlic, which is what I did:)
1 pinch onion powder
• 1 1/2 cups water
Directions
1. Add all ingredients together in a saucepan until the taste is as desired.  Bring to a boil. Boil gently until liquid is reduced to about 1 cup, about 15 minutes. Enjoy!  


Note: When I made mine, I didn't boil it, so you can try it both ways and see what you like. 

Cabbage Rolls

Try these crock-pot cabbage rolls.  I haven't yet, but they look so yummy, and easy.  Great way to use up your cabbage and get kids to eat it if they don't usually like it. 

One Skillet Supper

Ingredients:
1 lb. ground beef or turkey
1 small onion, sliced and chopped to preference
2 medium yellow or green zucchini squash, sliced
2 medium potatoes, sliced
1/2 small head cabbage, sliced and chopped to preference
2 fresh green chilies, sliced (or a can of diced green chilies)
1 can 10 1/2 oz. cream of celery, or mushroom soup (can also substitute 2 8 oz. cans of tomato sauce.  If you do this, be sure to omit the water)
1/2 soup can water
1 cup grated Cheddar cheese (optional)

Directions:
Brown ground meat with onions.  Slice onion, squash, cabbage and potatoes.  Layer potatoes and squash  on top of meat.  Sprinkle with salt and pepper.  Top with cabbage and green chilies.  Pour soup and water over layers--no need to mix.  Cook, covered, on medium-low until vegetables are tender, about 10 minutes, or as desired.  Be sure to watch this, as it's easy to overcook them!  Sprinkle with cheese or other spices as desired and serve.  Easy, and no mess!  This is a great recipe to use all of your garden veggies.  Play around with it and enjoy!  Note: it's not a pretty dish, but don't let the looks deceive you!  It's very tasty!

From "Remember When We Cooked?"
Adapted by Jessica Gillespie 2012

doTerra Essential Oils

In November, my mother introduced me to  doTerra essential oils.  We were in Branson, MO for Thanksgiving and my son was having a coughing fit one night, which was keeping me up.  I had seen my mom applying oils to others throughout the day, so I went and found them, and applied On Guard and Oregano to my sons feet, and he quit coughing, immediately!  I was so impressed that I signed up to be an independent product consultant in December, which happened to be very timely as I had several friends with newborns whose babies got RSV and bronchialitis.  I was able to help each of these friends, and even more since then!  Recently, my kids got pretty bad colds.  Immediately, I went to work putting oils on them and they are now healthy and happy!  The oils provided them with relief, I felt empowered knowing how to and being able to help my children, and their symptoms were lessened and the duration shortened.

These oils are CPTG which means they are Certified Pure Therapeutic Grade.  They are safe, all natural, and have virtually no side affects.  Now, they do need to be used in an educated manner, as some are more caustic than others and can burn the skin if not diluted.  Anyhow, I could go on, but you can check out my site and see what you think!  Hope you enjoy learning about doTerra as much as I have in just this short time!

doTerra Essential Oils

Mandarin Chicken Salad from Esther Dick

Ingredients:
1/2 cup sliced almonds       1 cup chopped celery
3 Tbl. sugar                       2 green onions chopped
1/2 head romaine lettuce or other choice of green lettuce
 2 cans mandarin oranges
1 bag baby spinach            
3 chicken breasts, cooked and cut in small bites
Dressing:
1/2 cup peanut oil             4 TBL sugar
4 TBL red wine vinegar       1 tsp salt
dash pepper                     1 TBL parsley

Directions:
Carmelize the almonds by stirring almonds and sugar over high heat until sugar crystallizes and almonds turn toasty brown.   Make salad and add almonds and mandarin oranges on top after tossing the salad with dressing.

Number Of Servings:about 12




I could eat this salad. every.day!  It is THAT good.  You can omit the chicken and eat it as a side or add the chicken and make it a meal.  This would also taste great with chicken nuggets, fish like salmon, and probably more! 

Three Pepper Pasta Salad

You can use red, orange, and yellow bell peppers in this recipe.  Mini or regular will do, just be sure to watch increase the amount of peppers if using the mini peppers.  Enjoy!

Carrots and Rutabaga Mash

This dish is so simple!  Try it out:)

Kale, Potato, and Onion Frittata

Kale, Potato, and Onion Frittata

yield: Makes 4 servings

All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.

Vegetable oil cooking spray

1 yellow or white onion, sliced

1/2-1  pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

2 cloves garlic, chopped

2 cups boiled diced potatoes

6 whole eggs

1/2 cup milk

2 egg whites

1/2 teaspoon paprika (preferably smoked)

sprinkled parmesan

salt and pepper to taste

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 8 to 10 minutes. Broil until top is golden, 1 minute.

ingredient

Serve with: 

A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.

preparation

Sauteed Kale by Bobby Flay

Try this yummy kale recipe!  So simple and easy!

Easy Rapini with Garlic

This is a simply delicious way to serve rapini as a side dish with your family dinner.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 3 cloves garlic, sliced or minced
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Saute garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and saute till warm.

Rapini with Sun-Dried Tomatoes and Pine Nuts

This rapini recipe is a variation on the first. Easy, non? This makes cooking rapini pretty simple, just switch one rapini recipes for the next.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 2 tbsp (25 mL) pine nuts
• 3 tbsp (50 mL) chopped sun-dried tomatoes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Toast pine nuts over low heat until light brown, about 4 minutes. Add cooked rapini and sun-dried tomatoes and heat. Makes 4 servings.

Rapini with Quinoa and Glazed Carrots

This is a wonderful dinner. If you’re not into cooking quinoa then switch it for brown rice, or your choice of pasta!

Rapini Recipe Ingredients:

• 1 cup (250 mL) quinoa
• 1/2 lb (250 g) rapini, roughly chopped
• 2 tbsp (25 mL) olive oil
• 1 1/2 tbsp (20 mL) balsamic vinegar
• 1 small onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• lemon juice from 1/2 lemon

Rapini Recipe Instructions:

1. Cook quinoa. (See Cooking Quinoa: How to Cook Quinoa), or choice of pasta or brown rice.
2. Remove about 1/4 inch from base of rapini stalks. In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve!

Rapini and Rotini with Romano Beans

Rapini with beans is a perfectly balanced vegetarian dish with protein. For a twist, serve with grated cheese.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 4 cups (1 L) whole wheat rotini (can use gluten free versions)
• 1/3 cup (75 mL) olive oil
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• Dash of hot pepper flakes
• 1 can (19 oz/540 mL) Romano beans, drained and rinsed. Or soak and cook dried beans.

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In large pot of boiling lightly salted water, cover and cook rapini until tender, about 2 minutes. Transfer rapini with a slotted spoon into a colander (keeping water in pot). Chop rapini into 1 inch pieces and set aside.
2. In same pot of boiling lightly salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1/2 cup (125 mL) of the cooking water. Drain pasta and return to pot.
3. Meanwhile, in large skillet, heat olive oil over medium heat and saute garlic and hot pepper flakes, until golden, about 1 minute. Stir in rapini and beans and heat through, about 3 minutes. Add to pasta and toss to coat. Add reserved cooking liquid (if desired). Serve.Rapini

California Sherry Chicken

You can use gluten free flours instead of regular flour to make it gluten free.  You can omit the cooking sherry and simply use 1 cup chicken broth if needed.  Serve this over rice or quinoa with a side of brussel sprouts.  I cook mine with butter, salt and pepper, and a dash of lemon juice. 

Tortellini Spinach Bake in Creamy Lemon Sauce

Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Eggplant Parmesan

This would be delicious served with spaghetti and tomato sauce, some french bread and a side of fresh steamed green beans.