New recipes coming soon!

Hey Everyone! 

I have some awesome recipes that I am perfecting, typing, and posting soon!  I know you guys are going to LOVE them! 

Check back here by Thursday!

XO,
Steph

Temecula Farmer's Market!!

Logan and I just got back from the Old Town Farmer's Market in Temecula.  It was packed!  There were a ton of great vendors.  For $18, here is my loot:

I scoped out some buys for next week; dried blood oranges...YUM!!  Also some flowers and heirloom tomato starters (I might have to make some room in the garden for that!!)

Logan loved it!

The Garden is Coming Along!

This is the most extensive garden I have ever planted and I am soooo excited for the summer harvest and making delicious food for Steven and Logan.  Dinner seems to taste so much better when you grow the ingredients yourself!

I love that I know where my food is coming from and that it is organic and free from pesticides. 

Here is what I have started:

mint, basil, parsley, rosemary, cilantro, arugula, spinach, carrots, jalapeños, bell pepper, swiss chard, 4 varieties of tomatoes, zuchinni, yellow squash, and french mesclun greens!!

Do any of you have a garden? 

Ch-ch-ch-CHIA!!

Yes, the same seeds that are used to grow green fur on Chia pets are also fantastic for your health.  These little guys are packed full of fiber, Omega-3s, and energy boosting properties.  The seeds are capable of absorbing nine times their volume when exposed to liquid.  This unique property means that these little seeds can keep you full for longer.  

They are virtually tasteless, so adding them to your diet is very easy.  I like to add Chia seeds to smoothies and sprinkle them on salads.  


There are many other inventive ways to use the seeds: Chia Muffins

• 1 tablespoon chia seeds , ground (use a coffee or spice grinder)
• 1 cup whole wheat or whole grain flour
• 1/2 cup white unbleached flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 can (16 ounces) organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
• 2 eggs
• 1/4 cup high-quality extra-virgin olive oil
• 1 cup pure maple syrup or 1/2 cup agave nectar or a combination of the two
• 1 tablespoon vanilla
• 1/2 cup chopped walnuts or pecans , optional

Directions:

Pre-heat oven to 350°.

Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in re-sealable plastic bags in the freezer.

You can buy Chia seeds at stores like Henry's, Sprouts, and Whole Foods and they are inexpensive.  Some stores even have them in the bulk bins!

Examiner.com Article!!

Hello Friends!

My latest Examiner.com article is up!  If you could please "Like" it and subscribe that would be AMAZING!!

Any ideas for future articles?

http://www.examiner.com/healthy-food-in-san-diego/how-to-start-a-backyard-garden

New Blog...Under Construction!

For those of you who read my, And Baby Makes Three, blog, I have a spin-off where I will post recipes and share tips such as; buying organic on a budget, post links to Farmers Markets and useful products. 

Subscribe to Food for Thought so you do not miss a thing!!