Yummy egg "salad" sandwich brunch!

I just love adding greens or other veggies plus a tasty dressing to a fried egg and toast. It just lightens everything up. Here I fried up a free range egg and threw it on my favorite toasted bread. I blanched some kale and put it in there too. What you don't see is the "sauce" made of olive oil and a thin restaurant-style salsa. I spread it on the bread and dipped the sammy in the extras. YUM!

Yummy Healthy Juices!

I've been using my new Breville juicer a lot lately. Mostly, I have been making carrot orange juice (pictured above) and Natalia Rose's Green Lemonade (pictured below) which is just:

• 1 head Romaine lettuce
• a handful of dark leafy greens such as kale
• 1 lemon
• 1 apply

Juice it all up and drink! Surprisingly, it tastes excellent and is a great way to get a bunch of antioxidants, enzymes, soluble fiber and other goodness all in one yummy glass.

I can't wait to juice more!

It Aint Easy Being Green

My boyfriend and I watched an interesting documentary last night titled "No Impact Man." It's about a NYC family who decided to go "no impact" for a year, meaning they produced no or little trash (including no toilet paper or paper towels), used no cars or planes, ate only local foods, bought nothing except food, and even went without electricity. It was really inspiring and so it's renewed my interest in being more green and also being aware of the chemicals in the products we use. I actually found the wife in the film particularly inspiring because she was very used to drinking Starbucks and shopping and eating out and she reluctantly gave up all of those things for the project and turned out very happy in the end.

I'll keep this quick, but I just want to share a few resources with you. To learn more about the No Impact project and ways that you can lower your impact, check out the links below. Particularly interesting is the experiment to go no impact for a week. No Impact Man provides full instructions on doing this at his site.

Also, check out a few new resources I found for re-usable, BPA-freee, Phthalate-free products. This is a follow-up from my previous post about using plastics.

What have I been doing you might ask? Well, my transformation is slow but steady:

• I stopped using my non-stick pan (Telflon gets into your food).
• I stopped microwaving in plastic except for the occasional Lean Cuisine when I am feeling desperate. I actually stopped microwaving in general except when I am in a pinch.
• I replaced my plastic cutting boards and cooking utensils with wooden and metal ones.
• I found a Phthalate-free, Paraben-free, No-animal testing shampoo that I actually like and so I am going to try their conditioner next (Nature's Gate Organics)
• I stopped using plastic water bottles and have been using metal instead
• I bought a bunch of fabric shopping bags and I always bring them to the grocery store with me. I also bring plastic bags I have used before for putting meats and loose veggies in.
• I stopped buying and eating canned foods (the can lining contains BPA) with the exception of Eden Organic Beans because they don't use BPA in their cans.
• I recycle everything (but what I really need to do is reduce.)

For my next steps,

• I am going to get rid of all the plastic in my kitchen and replace it with glass, metal, wood, etc.
• I am going to get glass, metal, and cloth lunch containers and use them to pack my lunches and my boyfriend's lunches.
• I am going to replace our skin and hair products with Phthalate-free products.
• I am going to decide upon a Community Supported Agriculture program in my area and sign up!
• I am going to make an effort to reduce trash. I really need to read up on how to do that though.
• I am going to start using natural cleaning products like the ones mentioned in the film such as vinegar and Borax

Resources

No Impact Links:

• No Impact Project: Learn the techniques they used and how to do it yourself.
• No Impact Man Blog
• No Impact Man Book
• No Impact Man Film: Watch it and get inspired!

Other Resources:

• BPA, PVC, and Phthalate-free food storage containers
• Lunch Skins: Super cute re-usable sandwich and snack bags
• Graze: More super-cute re-usable bags, all organic
• Nicole Harter's Healthy Pregnancy Blog: Nicole was a fellow-student at Bentley with me and has since become a holistic health counselor and started a great blog about healthy pregnancies including information about chemicals to avoid. Check it out!

Canyon Ranch Albondigas

I made this Mexican meatball soup for a friend a few weeks ago and she really liked it so I am fulfilling my promise to post the recipe. There are a couple of things to note and a couple of modifications I would make.. For one, I didn't feel like dirtying up a food processor to puree the Pico de Gallo. I liked the way it came out but if you do puree it you'll probably get a more tomatoey broth. Second, I think I'd prefer to use rice instead of potatoes next time because I am not a big fan of potatoes in my soup. Finally, I would use more of the herbs because I didn't taste a lot of the cilantro and mint coming through. The recipe posted below however is how it is written in the book,.

This recipe is taken from the "Canyon Ranch Cooks" cookbook. I usually don't post recipes from cookbooks but this book has been out for a while so I am making an exception. It's a good book and I'd recommend checking it out.

Albondigas

Meatball Ingredients

• 1 pound ground turkey
• 1/2 cup cooked white rice
• 2 Tablespoons chopped fresh mint
• 1 Tablespoon minced fresh garlic
• 1/3 cup breadcrumbs
• 1 whole egg
• 1/4 cup minced yellow onion
• 1/2 teaspoon salt

Soup Ingredients

• 1.5 quarts chicken stock
• 3/4 cup Pico de Gallo, pureed
• 1 cup peeled diced potatoes
• 1 cup peeled diced carrots
• 1 cup peeled diced celery
• 1/3 cup chopped fresh cilantro
• 1 teaspoon salt

Instructions

1. Preheat oven to 325. Lightly coat a baking sheet with olive oil.
2. Combine all ingredients for meatballs in a large bowl. Mix well. Portion about 2 Tablespoons, about 1 ounce, and form into a ball with wet hands. Place on baking sheet and bake for 12-15 minutes until cooked through. Do not overcook.
3. Heat chicken stock in a large saucepan. Add pureed salsa and simmer for 20 to 30 minutes. Add vegetables, cilantro, salt, and meatballs. Cook until vegetables are tender, about 10 minutes.

Makes 10 servings, 135 calories each