Recipes

10 way to Choose Healthy Food Pictures, Images and Photos

Welcome to my recipe page! Here is where I will share some of my favorite healthy recipes with you. Learning how to cook was a process for me. I spent many evenings fanning the smoke alarm in the kitchen with my broom to get it to stop going off. My poor husband ate lots of burnt or undercooked meals the first year we were married. Haha After YEARS of practice, I have really learned to love cooking.
It is important to me to teach my children nutritious eating habits and to have a healthy relationship with food. You will find them in the kitchen having fun helping me with dinner many evenings in the week.
So you will find most of the recipes here are simple and easy to make. We try to eat as organic as our budget allows us to. Most of the ingredients are fresh because I believe the less processed foods
are healthier for you. Enjoy!

Some of my favorite cookbooks are: Deceptively Delicious and Double Delicious by Jessica Seifeld
Kids Fun and Healthy Cookbook by Nicola Graimes
Clean Eating Magazine also has great recipes in their monthly issues.

Since it is winter season I feel that it is only appropriate for the first recipe to be a comforting healthy stew. I hope you enjoy this recipe as much as I do. This is one I got out of my Clean Eating Magazine.

Photobucket

Italian Shrimp Stew

* 2 tsp olive oil
* 2 medium carrots, peeled and chopped (2 cups)
* 2 small red or yellow potatoes, unreeled and chopped (2 cups)
* 2 tbsp chopped fresh Rosemary (I used basil or oregano since my kids do not care for Rosemary)
* 2 cups of chopped cherry tomatoes
* 2 tbsp capers, drained
* 2 cups of low sodium vegetable broth
* 18 oz medium shrimp, peeled and deveined, tails on or off to suite your taste
* Fresh ground pepper, to taste

Instructions:

In 4-qt pot, heat oil over medium heat. Add carrots, potatoes, Rosemary, and stir; sauté for about 2 minutes. Add tomatoes, capers, and broth and increase heat to high to bring mixture to a boil. Reduce heat to medium-low and cook for 10 minutes.

Uncover pot and test potatoes by piercing a piece with a paring knife; they should be very soft. Mash several potato chunks with a fork to thicken soup, leaving most of the pieces intact. Add shrimp, stir and cover for 2 minutes. Uncover and stir, cooking until shrimp are pink and cooked through. Season with pepper and serve warm.

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