Motivated Monday - Oh, Snap! How is it Monday Already?

Ever have those weeks?

My eating, blech, my water intake, horrible... somehow I survived the week but in the course of things I kinda fell off the map.

But here's the thing, my body is still going. My shoes still work and my pedometer is waiting. I don't want sympathy because it was a choice. Albeit a bad one,  I made the choice not to find time. In fact I crashed. With so much to do I felt like a wind-up toy that was taking its one. last. step. So last night I went to sleep. The kitchen sink held a night's worth of dishes, filled laundry basket in the living room, but I headed upstairs around 10pm.

Best choice of the week.

Today I will grab breakfast - 2 scrambled eggs, veggies, avocado and coffee
I will carry my water bottle everywhere with me
I will go on a 3 mile walk with my kids
I will do my Mamavation Grad workout
I will go to bed by 10pm
...and I will smile, laugh and cuddle my kids.

I did though create my week's meal plan. Yay! I don't do well faced with last minute eating options. I like to shop ahead of time and be very prepared to feed my family. So here it is:

Meal Plan 9/17
Monday - Taco/Tortilla Soup (a cross between the two with chicken, beans and loads of fresh tomatoes)
Tuesday - Basil and Summer Squash Pasta, rubbed kale salad with tomatoes
Wednesday - Tuna Casserole, salad
Thursday - Baked Spring Rolls, gyoza, egg drop soup
Friday - Orza salad, raw veggies, steamed corn and pumpkin soup
Saturday - Oyakodon, salad, shyoyu steamed pumpkin
Sunday - Kale and leek ravioli, salad, fruit salad

Here is my favorite meal from last week. Quinoa with goat cheese, zucchini and corn, steamed broccoli, tomato, sliced green peppers and a smear of garlic hummus for dipping. Yum!

As for my scale pic? Well, I cringed at the thought of stepping on it this morning. To my surprise there was still a loss... not big, but I will take it!

I lost .8 lbs this past week!

GOAL: 175lbs  - Current 208.6lbs  = 33.6lbs to lose

        9/2                Current 204.8lbs = 29.9 lbs to lose

        9/9                Current 203.4lbs = 28.5 lbs to lose

        9/16              Current 202.6lbs = 27.6 lbs to lose

Now I just keep thinking what the number could be if I actually work hard this week. My goal is to try!

Grab Some Snacking Fun with Del Monte - #SmartSnack #CBias

If you peeked inside my pantry, you would always find a wide selection of Del Monte fruit cups. Both of my kids love them and we have found many creative ways to enjoy them as well. Oh, yes, you can always just hand us a spoon (fruit is a fabulous snack on its own), but there are many fun ways to dress them up as well.

I love going out for sushi, but my kids have PKU and can't eat meat, fish, etc. So I wanted a great after school snack they could enjoy with me using our favorite fruit while still giving a nod to to my favorite Asian food.

We headed down to our local Walmart to pick up a few different packs of Del Monte fruit cups. You can see my entire shopping experience in my Google+ album. I love the selection there and $2 is a great price as well. My kids love the Diced Peaches, Mandarin Orange segments, Diced Pears and especially the Cherry Mixed Fruit in Cherry Syrup. Do your kids have favorites?

I love trying out new recipes and since my kids tried and enjoyed coconut rice I thought this would be a great addition to my fruit rolls and hand formed rice 'sushi'. I know, sushi means vinegar-flavored rice, but I am going to make a stretch with culinary creativity. To compliment the Del Monte fruit, I think it worked well.

I have three great recipes to share with you today, all tested and kid approved! I made hand formed Mandarin Orange Fruit Sushi with Coconut Rice, Baked Spiced Peach Won-tons, and Coconut Rice Rolls with Mixed Fruit. Sushi is a hands on activity, since these are just with rice and fruit this would be a great activity to do with older children

First make the Coconut Rice. I used this for both the hand formed and rolled sushi.

Coconut Rice
You Will Need:

• 1 cup dry Japanese sticky rice
• 1 can light coconut milk
• water, enough to add to the coconut milk to equal 1 1/3 c. or the amount suggested by your rice cooker
• 1/4 cup sugar
• 2 Tbsp. coconut cream

Make rice as directed by the package or your rice cooker substituting the coconut milk, water and sugar for the usual water. Let cool slightly, cool enough to touch, then mix in some coconut cream to help hold the rice together. Form as desired and allow to cool completely before serving.

Coconut Rice Rolls with Mixed Fruit
You Will Need:

• Coconut Rice
• 1 Cherry Mixed Fruit in Cherry Syrup fruit cup
• 1 Tablespoon clear jell (thickener)
• toasted coconut
• 2 Fruit Roll-Ups

I use a sushi rolling mat, but any heavy cloth placement could work. Put down kitchen wrap and then a Fruit Roll-Up. Spread a thin layer of rice over the roll-up. Mix clear jell with the fruit cup. Clear jell works as a thickener like corn starch, but doesn't need to be heated to be activated. Spread a thin strip of fruit mixture in the middle of the rice. Fold one side over and press. Then start to roll the rest of the way, gently pull back the wrap as you roll. Press firmly to compact the rice so it will hold its shape. Roll in toasted coconut.

Sushi cutting tip: Leave the plastic wrap around the sushi as you cut it. Using a sharp knife, saw gently back and forth trying not to compress the roll. Between cuts rinse the knife.

Baked Spiced Peach Won-tons
You Will Need:

• Won-ton wrappers
• 1 Diced peach with cinnamon and brown sugar fruit cup
• 1 Tablespoon clear jell
• cream cheese* optional
• Cinnamon for dusting the tops

Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray. 

Mix the fruit cup with the clear jell. Add a teaspoon to the middle of a won-ton wrapper. Seal the edges by placing a little cool water on a finger and tracing 2 sides. Fold over and press to seal. If you want, add a 1/2 teaspoon of cream cheese to the won-ton before sealing. Place filled won-tons on the baking sheet and spray the top with more cooking spray. Dust with cinnamon. Bake for 10 minutes, turning half way through. Let cool slightly before serving.

Hand Formed Mandarin Orange Fruit Sushi
You Will Need:

• Coconut Rice
• 1 Mandarin Oranges fruit cup, drained

When the rice is still warm place a little kitchen wrap in the palm of one hand. Place a few tablespoons of rice in the wrap and form by hand. Press the rice firmly so it will hold its shape. Top with mandarin orange segments.

And there you have it! I let my rice cooker do most of the work, but the hands on time to make the three snacks was around 20 minutes total. It was easy, different and fun.

And what did my picky eater think?

She was all smiles and loved the spiced peaches in the won-tons as well as the fun fruit sushi. So many great ways to play with your fruit, what would you make with a Del Monte fruit cup?

To learn more about Del Monte and their products be sure to check out their website, follow them on Facebook and catch their tweets on Twitter.

*Disclaimer - I am a member of the Collective Bias™ Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Del Monte #CBias #SocialFabric. All opinions are my own.

Motivated Monday - Not Exactly as Planned

Welcome to Monday... yeah, I know I post this on Sundays with the intention of everyone seeing it on Monday...

Last week was the first of our unofficial Mamavation Grad challenge. We did the same workouts as the Mamavation Moms, kept food journals and supported our teammates and the group in general. It really was a crazy ride!

For starters I hit the ground Monday night running. Sadly, I missed the twitter party, but did catch Tina and Rachel's announcements. (Congrats ladies!!) Monday was the day to begin our challenge but I was traveling by car from Eastern Oregon. I tried my best to make good choices as we ate while traveling and I couldn't get to my workout till late. Somehow I dragged myself though.

The week was great. I snapped some pics to highlight what I was eating. I have been eating really well - healthy, fresh, delicious and colorful:

I did not sacrifice on flavor or feeling full... not one little bit!

Near the end of the week I started to get derailed... first on Thursday my husband and I got our first real babysitter (not grandparents) and went to a local winery. I rarely drink so this was a real treat and splurge for me. They also distilled spirits and I fell in love with the Lemoncello. Though, the butterscotch was also lovely. 

Friday was my daughter's birthday and I was very busy getting ready for that. Special meals to make, a cake to decorate and lots of reading to and cuddles with my little 3-year old. As the day wore on I was not feeling well, but nothing gets in the way of a toddler's big day!

Saturday I was in the urgent care waiting room wasting half my day. Ugh. As I waited I walked the parking lot. I do hate those cold, quiet waiting rooms. Sent home with antibiotics and an order to sleep and drink lots of water I knew it was time to respect my body.

So there you have it. Monday I will officially go back on track with my exercising. Today I will swim and walk, but head to sleep as early as I possibly can. I will only be successful if I respect and listen to my body's needs. Right now it is healing.

Now, the week was not a loss. In fact, as I stepped on the scale I saw my initial hard work had really paid off:

That is a loss of 3.8 lbs!!!

I attribute it to my daily walks, watching what I am eating and pushing my body farther than usual. It payed off to stretch outside my comfort zone.

Last week my goal was to lose 25lbs total during the campaign, but I have decided to aim for getting down to 175lbs. So I would need to lose 33.6lbs. 

GOAL: 175lbs  - Current 208.6lbs  = 33.6lbs to lose

        9/2                Current 204.8lbs = 29.9 lbs to lose

I have already pinned several new ideas and inspiration for this week's meals. I love salads, but need to keep them mixed up so I don't get bored. This week I will be using more chicken and probably writing up my baked veggie egg rolls pictured above.

For exercise I will be resuming my daily walks and trying to get more yoga in before bedtime. I have a candle light yoga DVD that helps me to get an amazing night of sleep. Sleep and giving my body time to repair after all the abuse is so important for my weight loss journey.

MAMAVATION TV: Join us Monday night at 7pm PST/10pm EST on Mingle Media TV.

*Disclaimer - This post is sponsored by Dole and hosted by Mamavation – a community dedicated to obesity prevention & weight loss for women and I’m writing this to be entered into a giveaway. All opinions and experiences are my own.

Fueling a Better Pregnancy & Brainstrong Prenatal

Even with two pregnancies under my belt, trying to eat the best diet possible for another growing person is my biggest concern. During my first pregnancy I didn't always make the best choices on food. I was working full time and often grabbed what was fast, convenient and could be stored in my desk.  Always hungry, I craved carbohydrates like potatoes, starchy foods and sweet treats. My weight just kept climbing and it was a tough pregnancy towards the end.

With my daughter, and second pregnancy, food was simpler, fresher and more balanced. My meat was balanced with other forms of protein like beans, nuts and soy. I felt better, gained less extra (unhealthy weight) and my blood pressure was better, too. The difference was all on my plate.

For me it was following the example my Grandpa gave me years before. He always encouraged us to eat a rainbow on our plates. Celebrating nature's orange, red, green and violet as a guide to eating well worked  for me.

This time around I feel like I can take  everything I learned from my past and eat to fuel a better pregnancy. 

A rainbow is made up of R-O-Y-G-B-I-V:

Red - like beets and tomatoes contain lycopene, great antioxidants. This time of year I am enjoying fresh tomatoes and watermelon straight off the vine, but during the colder months I will be eating it in homemade tomato sauces and soups.

Organge & Yellow - Carrots are the first that come to mind, but I also love cantaloupe. The orange and yellow coloring comes from beta carotene good for both skin and eyes.

Green - Love me some dark leafy greens! You can hold the iceberg lettuce, I have fallen head over heels in love with kale and spinach. I hold this group up high in importance because I usually have a slight iron deficiency during pregnancy. Iron rich foods are my friends. Many of these also contain folate or folic acid, so important for a baby's brain and spinal cord development.

Blue, Indigo, and Violet - There is more here than just the blueberries... though I love them so! Don't forget those plums (and cousins the prunes), black beans and dark grapes. These are all rich in flavonoids which are a great antioxidant for cell walls. Also the black beans pack in some iron and those prunes will help some of the less than fun issues associated with pregnancy.

Doesn't that all sound yummy... and pretty?

Well, in the even that I miss a color, or am still not getting everything I need to grow a strong and healthy baby, I can count on a good prenatal vitamin to fill in the gaps.

Brainstrong Prenatal contains the highest amount of folic acid and DHA on the market without a prescription. It is a complete prenatal multivitamin consisting of 2 pills, neither of which is abnormally large. Ever take one of those?  These are also from a vegetarian source and not fish, so rest assured there is no fear of potential contaminants.

So why is DHA so important? DHA helps with brain development in a developing fetus. A baby relys on the Mother to provide them with enough and many OB/GYNs urge expectant Moms to take a prenatal that contains DHA. Those tiny little budding brains take 70% of the energy supply during fetal development. Feed it right with the DHA they need.

During my first pregnancy I couldn't find a prenatal that included DHA and had to buy a different product to get that supplemented. I love that this time around one product is all I need. As for the cost? It is very reasonable and often less than most copays. We all want what is best for our growing baby, and this is a great way to assure you are doing everything you can to support a healthy pregnancy.

*Disclaimer - I received a sample of Brainstrong Prenatal and was compensated for this post, but all opinions expressed are my own. Your experiences may vary. Always consult your doctor if you have any medical questions.

Chicken Salad Served Up in a Cantaloupe Bowl #Recipe

Summer means simple and light cooking to me. When I was younger my Mom would often bring home fruit and veggies and declare it dinner. It was a great joke between a mother and daughter, but now as I am a busy Mom, I understand.

One thing I remember her making was this great chicken salad in a cantaloupe bowl. I have never been a fan of chicken salad, but for this one I make an exception. It is also an excuse to hoard an entire half of cantaloupe for myself.

This recipe is made lighter with crunchy celery and hazelnuts, and a touch of sweet added from the halved red and green grapes.

Perfect for eating on the patio or taking on a family picnic. Just slice and take the seeds out of your melon ahead of time and fill right before serving. Be sure to keep the chicken and mayo properly chilled as the heat of Summer can spoil it quickly.

Chicken Salad in Cantaloupe Bowls

You Will Need:

• 2 Small Cantaloupe
• 2 c. Chicken, cooked and chopped
• 1 1/2 c. Grapes (I like a mixture of red and green grapes)
• 1/2 c. roasted Hazelnuts
• 2 Celery ribs, sliced
• 1/4 c. Mayo
• 1/4 c. Sour Cream
• 2 tsp. fresh squeezed lemon
• 1/2 tsp. salt
• 1/4 tsp. pepper

Mix the remaining ingredients and add additional seasoning to taste. Let this chill in the fridge for at least 1 hour before serving. 

Right before serving prepare the melon by slicing in half and carefully scraping and discarding the seeds. To help them lie flat, slice a thin slice from the bottom. Set aside.

Serve a heaping scoop in the middle of each melon.

Enjoy!

#Mamavation Monday - All Juiced Up

How was your week?

I had a good one. I found some fun and delicious new ways to stay hydrated, found a fun new website, and got my juice on with the kids!

I know I have written about zesting up my water before. My usual favorites are mint, basil, cucumbers and any combination of citrus slices. This week since the berries are in season I discovered a love of berries in my usual water.

Usually I am not a raspberry fan, but our crop is really good this year and they only gave off a subtle flavor. I froze both my raspberries and blueberries before putting them into the pitcher. As they thawed they released some juice, flavoring the water nicely. The cucumbers were sliced with a small fondant cutter to add a little patriotic flair to our 4th of July festivities.

I have been having such a hard time remembering to drink water that I started filling up a pitcher in the morning and grabbing a glass as I walk past. I try to mix up the flavor each day, but it is always simple, fresh and natural. There is something about seeing the fruit and water that gets me excited to drink it. That is a feeling I don't usually have with a water bottle.

In other news, while browsing Pinterest I found a great site, Rabbit  Food for my Bunny Teeth, which had loads of info about veggie packed recipes as well as some fun juicing ideas. I fell in love with Catherine's site because she stresses being plant strong and even talks about how vegetarians can be unhealthy too if they just eat Oreos. I had a vegetarian friend who only drank beer and ate cheese pizza... he was not a poster boy for the label. My husband and I consider ourselves "Flexitarians" and don't stick with one mold but eat a plant based diet.

She did a classic 5 day cleanse and documented it. Though I haven't tried a complete juice fast/cleanse yet, I still had fun trying the recipes.

I ended up making  Sherbet Lemonade, Spring Best and Mean Green from her site to enjoy with the kids. Yum!! I am really looking forward to our fresh beets this Fall. The kids were impressed with the rainbow of juices we ended up with. In the end my son's Braeburn apple and carrot juice was everyone's favorite.

Have you tried juicing? What is your favorite recipe?

Now this was a great week and I want to keep the momentum going, so here is my plan for the week.
Meal Planning:
Sun. - Lamb stew with couscous en papillote
Mon. - Grilled Stuffed Burritos - from inspiredRD.
Tue. - Homemade Marinara Sauce packed with veggies over hand rolled noodles
Wed. - Protein Power Goddess Bowls
Thur. - Taco Salad
Fri. -  Breakfast - spinach/mushroom potatoes and scrambled eggs

Exercise:
I am continuing with the 2 week challenge and plan to get in my daily walks, but right now my energy has been low and I have been extra sleepy. So I will be focusing on getting sleep, eating well, keeping up with the house and garden, and reducing my stress level. With two small children that is a challenge some days.

Mamavation TV - come join us Monday night because Melissa Paris is back to talk about training with weights.

*Disclaimer This post is sponsored by Omron and hosted by Mamavation – a community dedicated to obesity prevention & weight loss for women and I’m writing this to be entered into a giveaway.

Greek Chicken Pitas Recipe on #Mamavation today

Summer brings quick lunches and dinners filled with fresh, healthy foods and loads of flavor. I posted a recipe for my Greek Chicken Pitas over on Mamavation.com today. Be sure to stop by and link up your own healthy recipe!

Veggie-licious Lasagna - Fun With Food #Recipe

I love lasagna!

I get just about as excited to dig into a nice lasagna dinner as Garfield does. Okay, I don't go to those lengths to get my fix and only prepare this meal every few months. But, I savor every bite!

My Mom used to make me a birthday lasagna. She would write out "Happy B-day" in mozzarella cheese. Yeah, good memories.

As an adult I have made my own lasagna tradition. Don't tell my Mom, but I am not a fan of the grease that comes with a hearty meat lasagna. I decided to veggie-fy my favorite and came up with my own vegetable-packed lasagna that is a healthier version of the classic.

I start this dish out with my own homemade spaghetti sauce, but use whatever our family likes.

Andrea's Veggie-licious Lasagna

You Will Need:
1 eggplant, cubed
1 zuchinni, sliced and quartered
1 summer squash, sliced and quartered
1 Tbsp. butter
Olive oil

1 pkg frozen chopped spinach, thawed and extra liquid squeezed out
1 garlic clove, minced
1/2 c. Parmesan cheese, grated
1/2 c. ricotta cheese
1 egg
1/8 tsp. ground nutmeg
salt and pepper

10 lasagna noodles
4 c. tomato sauce - jarred or homemade, your choice!
1 c. mozzarella cheese, shredded
1/4 c. Parmesan cheese, grated
handful of baby spinach leaves

Start by sauteing the veggies. I do the eggplant separately from the squash. Use 1/2 Tbsp. of butter and a little olive oil. Heat until the veggies are tender. Set aside.

In a medium bowl, combine the chopped spinach, garlic, cheese, egg and nutmeg. Stir well and add a dash of salt and pepper. Set aside.

Spray your casserole dish with non-stick spray, prepare all your ingredients for assembly. I have my bowl of sauce handy with a small ladle, my sauteed veggies in one bowl and my ricotta mixture in another.

Now boil the lasagna noodles as directed on the box. To keep them from sticking I like to use them right away. Put a little tomato sauce on the bottom of your dish and put you first layer of noodles on the bottom. I like to overlap each noodle a little bit.

Then top the noodles with a little more sauce and then arrange half of the squash and eggplant on top of that.

Cover this with some of the ricotta mixture and top with a little more mozzarella.

Then add another layer of noodles, some sauce, the remaining veggies, ricotta, cheese and the last layer of noodles. I like to top my lasagna with the remaining sauce, a handful of baby spinach leaves and the remaining mozzarella and Parmesan cheese. Then I topped that with just a sprinkle of dried basil.

Bake at 375 degrees for 25-30 minutes. The cheese should be melted and the lasagna should be bubbly. Allow it to rest for 10 minutes before serving.

Enjoy!

This was another Fun with Food Friday post.

This week's recipe is my own creation. I love getting a hearty amount of veggies in such a fun meal and making my childhood favorite just a little better for me.

Check out more Fun with Food Friday co-hosts with: 

Johanna from Mama Chocolate & her Banana Muffins
 Angie from Little Inspiration 

Prepping for Cinco de Mayo - Healthier Lime "Refried Beans" #Recipe

Cinco de Mayo is tomorrow and our home is filled with delicious smells for our family celebration. We will be enjoying Sopes filled with this healthier lime refried beans, veggies and queso fresco with a flan for dessert. Today I will busy posting the recipes so you can enjoy this feast with us.

First up is a super simple and healthier refried beans recipe. It is surprisingly frugal,simple and takes very little hands-on time. The secret is to start with dried beans and cook them in the crock pot.

I have made this recipe using both pinto beans or black beans. This time around I actually used a combination of both and it turned out great.

The hardest part is remembering to soak the beans overnight. But, there is still plenty of time to throw this together for tomorrow to enjoy with your family.

I was never much of a refried beans fan as a child. At a restaurant I usually ate the melted cheese off the top and pushed the rest around and around on my plate till it was time to leave. They were often bland or salty, but nothing exciting. That is why I enjoy cooking, I like being in charge of herbs and spices used.

Lime is the secret behind this great bean dish. The lime juice and zest help to brighten it up and add a depth I think was missing from my childhood version. It also does an amazing job of cutting down on the salt needed to season it. Salt is often added into dishes where flavor is lacking, but when you add a simple acid it isn't needed anymore.

Lime Refried Beans

You will need:
3 c. dried beans (pinto, black or a mixture of both)
1 c. chicken stock
1 medium onion, quartered
6 cloves of garlic, smashed but whole
1/2 tsp. ground cumin
1 pinch cayenne pepper
2 Tbsp. fresh lime juice
2 tsp. lime zest
canola oil for the pan
salt and pepper to taste

Rinse, sort and soak the dried beans in a bowl overnight (8 hours or so)

Drain the beans and add them to a crock pot along with the stock, onion, garlic, cumin and cayenne. Add enough water to just cover the beans. Turn the crock pot on for 4 hours on high.

When beans are done they should be tender but not mushy. I remove the onion and strain the beans out into a large bowl. Reserve the bean water to achieve the right consistency. With a potato masher or immersion blender process the beans. The immersion blender will require you to use some of the reserved bean water to get started. Add water  a ladle-ful at a time as you process. I like to leave some lumps in mine.

Stir in the lime juice and zest. Place a small amount of canola oil in a large skillet and heat. Add the beans to the skillet and warm through . Watch that the beans do not dry out to much, but I like them to get a little crisp around the edges.

At this point you can either refrigerate until needed or serve immediately. Top with queso fresco and sliced green scallions for garnish or use in another recipe like my sopes.

Santa Fe Crock Pot Chicken over on #Mamavation Today

Mmm... this week I shared my Santa Fe Crock Pot Chicken Recipe over at Mamavation. Check out the recipe and tell me what you think.

Healthy & Simple Turkey Lettuce Wraps - Fun With Food#Recipe

Thanks for joining me for another Fun with Food Friday hosted by Mama Chocolate.

As the weather gets warmer I gravitate to simpler and lighter meals. I love Asian inspired foods and lettuce wraps are one of my favorites to order when we are dining out. The problem is my rural town isn't blessed with a wide variety of restaurants.

Do you know how easy lettuce wraps are to make at home?

With just a few simple items in the pantry, you could make your own delicious lettuce wraps whenever the mood hits. This dish requires Chinese 5 Spice, one bottle will keep me happy for months, and also Hoisin Sauce. My husband discovered the joys of Hoisin Sauce and now I know I should stash a few extra bottles way in the back of the cupboard - the way back! Yes, it is that good.

This is a great basic recipe. Dress it up with a dipping sauce or add in other veggies. I kept it simple and my husband dipped into the Hoisin Sauce bottle a few times during dinner. So start here:

Turkey Lettuce Wraps

You Will Need:

• 1 c. cooked brown rice
• 2 tsp. olive oil
• 1 lb. lean ground turkey
• 1 Tbsp. fresh ginger, grated
• 1 large bell pepper, finely diced
• 1/2 c. chicken stock
• 2 Tbsp. hoisin sauce
• 1 tsp. five-spice powder
• 2 heads lettuce, leaves separated, washed and dried
• 1 c. cucumber, sliced and cut into quarters
• 1 large carrot, shredded

1. Heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, breaking up the meat with a spatula until the turkey is cooked through, about 6 minutes. 

2. Stir in the cooked rice, bell pepper, broth, Hoisin Sauce, and five-spice powder, cook until heated through, about 1 minute. Season with salt and pepper to taste. Be careful not to over salt this dish early on, the stock and Hoisin Sauce are already salty.

3. Let the mixture cool down enough to handle or serve chilled with lettuce, cucumber and carrot. Place a little of the filling mixture in the middle of each leaf, top with desired veggies, roll and enjoy.

This week's recipe is my own creation. Created to fill a void for a Chinese food loving gal in a rural town.

Check out more Fun with Food Friday co-hosts with 
Mama Chocolate  and her Easy Crock Pot Pulled Chicken
Amanda from Coping with Frugality with Stuffed Peppers with Sausage and Shrimp

Ashley from and the little ones too with Peanut Butter Cups

DIY Healthy Herb Ranch Seasoning #Recipe

We snack on a lot of sliced veggies in our house...carrots, green peppers, cauliflower, the list goes on and on. All are fresh out of the ground.

In the Summer I enjoy having a fresh batch of buttermilk ranch dip handy. Unfortunately, fresh herbs are harder to come by in the Winter months and those teeny-tiny bundles of fresh herbs at the grocery store cost an arm and a leg!

I keep an herb garden, but in Oregon it is hard to keep all my herbs going year round.

Of course you can grab a handy packet of ranch seasoning mix, but have you looked at the ingredient list closely?

Maltodextrin, salt, MSG... not a lot of it would fall under the "real food" list. This year is all about making real food for my family and this packet just wasn't going to cut it. So let's throw together our own dried herbs that we can mix with our choice of light sour cream or Greek yogurt!

You Will Need:

• 2 Tbsp. dried parsley
• 1 Tbsp. dried chives
• 1 tsp. dried dill
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1/2 tsp. dried basil
• 1/2 tsp. black pepper
• 1/2 c. light sour cream (added later)

*optional to taste
paprika (smoked or sweet)
oregano
cayenne pepper
salt
Spike Seasoning
dehydrated onion or garlic pieces

The measurements give you a rough idea of what I use. Add all your herbs and seasonings and mix thoroughly. Fell free to play around with your family's favorite flavors. Do you like more garlic? A little cayenne pepper?

 Store the seasoning mix in an airtight container.

To use, just measure 1 Tbsp. of spices for 1/2 c. sour cream or Greek yogurt. The flavors will really mature if you mix your dip and then let it sit in the fridge for 30 minutes.

Enjoy!