Thursday, June 28, 2012

We have moved...

We are excited to announce that we have launched a new website at www.thewholetulip.com! All future recipes (check out our cool recipe folder!) and posts will be on that site so be sure to subscribe or re-subscribe so you don't miss any of our summer recipes and tips! If you are currently subscribed to this blog we do need you to re-subscribe on the new site plus you get 10 free healthy snack ideas!

We are in the process of moving all our recipes to the new site so until that happens you will be able to view all our recipes through June 2012 and old posts on this site, www.thewholetulip.net.

We are excited to be able to offer you more on the new site but please bare with us as we learn the new programs and work out the kinks! If you encounter a problem, please let us know.

Please help us spread the word so together we can inspire more people to get in the kitchen to make simple and wholesome recipes to improve the overall health of themselves and their families.

Cheers!
Adri and Carolyn
The Whole Tulip

Wednesday, June 20, 2012

Oatmeal Applesauce Pancakes

Recently I decided to try a new breakfast with Tripp. I felt like he was getting a little bored with the oatmeal every morning. Not to mention the fact that he would much rather feed himself than have me spoon feed him now a days. These are not just for 9 month olds, I had some and they are delicious. Not to mention gluten free and free of refined sugar and dairy (unless you choose to cook them in butter)! 

Here are a couple ways to make them for all ages.

Makes about 7 small pancakes. I freeze them and then have breakfast ready for the entire week. Either reheat on a skillet or in the microwave for 1 minute.

Recipe for 9-12 months
1 cup rolled oates (TJ's has a gluten free kind)
1/2 applesauce (TJ's has an organic or I steamed and pureed my own)
1/4 banana
pinch of cinnamon
1 egg yolk
3-4 prunes - Tripp needs a little help keeping the digestive system going. I'm sure he'll really appreciate me saying that when he's older ;)

Blend all ingredients in blender until pancake like batter forms. If it is too thick, add a little water.

Heat a non stick skillet on medium heat. Spray with cooking spray or melt a tablespoon of butter. Add a couple of spoonfuls of mixture into skillet and cook a couple of minutes on each side. Cool and cut into small pieces for baby and freeze the rest.


Recipe for 12 months +

1 cup Rolled oats
1/2 cup applesauce
1 egg
pinch of cinnamon
1 tablespoon maple syrup, plus more for drizzling

Blend all ingredients in a blender until pancake like batter forms. Add a little water if too thick. Heat a little butter (or spray cooking spray) in a skillet over medium heat. Drop about 2 tablespoons of mixture in pan and cook through, about 2 minutes on each side.

Serve with a little maple syrup and some fresh strawberries and blueberries. Enjoy!

Wednesday, June 13, 2012

What's Really Convenient?


Are you ever so sure about something only be stopped in your tracks the moment before it happens?

This recently happened to me when I agreed to host my son's year end preschool party. We live close to the school so the room moms asked if I would host. Having mommy guilt since I have worked more this year and did not volunteer as much at the school as I would have liked, I instantly said YES!

The room moms didn't want to burden me with the responsibility of having to provide my home AND the food so they offered to order pizza. I thought for a moment and said, I am happy to make the food.

Our culture has moved away from cooking and offering friends and family real food for the sake of conveniance and cost. I picked a menu that was familiar to me but realizing later maybe not to all.

When everyone arrived, I instantly got nervous. What if everyone doesn't like this food? What if the kids or adults reject my gesture. I gathered up my nerves and brought out the food where I nervously watched to see if everyone was happy with what they saw.

When it came time for desert the goody bags had been handed out and the ring pops were torn into. I thought, how am I going to compete with the ring pop? My popsicles taste sweet but not uber-sweet like a ring pop. I put on my big girl smile and handed them out. To my surprise, all the kids tried the popsicles and almost all ate them. Plus many of the adults enjoyed them too.

The lunch ended up being very relaxing and everyone sat and ate and expressed appreciation for the meal. Where as Chick-fil-A or pizza might have tasted good in the moment, where does it leave you after? Maybe wishing you had made a different choice or that there was a better choice, maybe not indulged so much and/or maybe feeling a little guilty. Not to mention all the chemicals, preservatives, excess calories, fat and sodium.

It has taken time for me to make the connection between eating foods that not only taste good but make me feel good and satisfied long after I have finished the meal. Taking the time to make real food and sit down and enjoy it ends up being an experience. Yes, it cost me more time and money to make the meal but in the end it was well worth it.

I am constantly inspired by others and it keeps me moving in a forward direction on days when it feels like an uphill battle. I see the efforts others are making and it especially touches my heart when I see the impact it has on kids. We can have a profound effect on the relationship our children have with food. We can create a way that makes them not have to go through the challenges we have had to go through. Some of that means stepping up and doing things a little different or at least asking to try something new.

This experience was a good reminder for me to stay true to myself and what I believe. If you believe it is important to provide yourself and your kids with real food that does not contain artificial dyes, chemicals, hormones, etc. then take a stand. The next time you are put in a positon to go the "convenient" route, offer another option.

It is going to take all of our efforts to create a new norm around food and that what may seem convenient is not always convenient when it comes to the health and happiness of ourselves and our families.


Menu:


Fruit infused water


Organic turkey sandwiches a well as peanut butter sandwiches on 100% whole wheat.




Fruit kabobs.


Sprouted Whole Grain Pretzels


Wheatberry, pistacio and spinich salad with a citrus dressing.


Arugula salad with local strawberries and blueberries.


Spinach hummus with yellow tomatoes, cucumber, avocado and sprouts on a whole wheat baguette.


Desert: Tulipops (homemade, whole food popsicles)


Berry Blast: local strawberries, banana, frozen blueberries, frozen blackberries, spinach, chia seeds and coconut milk.


Pineapple: pineapple, mango, avocado, spinach and coconut milk.

_____________________________________________________________

Are you ready to face the fear of rejection when it comes to doing what you know is right when feeding your kids and others?


Are you ready to be part of the whole food movement but still confused about which foods to buy and which to ditch?


Do you want to confidently serve whole foods at your next event but still feel a bit intimidated by some of the whole grains and other ingredients?


Are you ready for your kids to embrace whole foods and stop wanting the junk all the time?


Email me at adriwarrick@gmail.com so we can set up a time to discuss how I can support you in making whole foods a simple reality in your life.


Be sure to check out adriwarrick.com to learn more about me and my services.


Monday, June 11, 2012

Saffron Vegetable Risotto (made with Quinoa!)

Here is what I made for Meatless Monday. Instead of the usual Arborio rice used in risotto, I used quinoa and it was absolutely delicious. This is not one of the fastest meals to prepare that I've posted, but it is worth it. It would be excellent to serve with a great piece of broiled wild salmon at a dinner party or on the weekend.

4 servings
45 minutes

1 cup quinoa
3 cups low sodium vegetable stock
1/2 cup white wine
1 shallot, chopped
2 tsp olive oil
1 pinch saffron
1 bunch asparagus, cup into 1" pieces
2 cups loosely packed spinach, roughly chopped
1 cup frozen peas
1/2 cup grated Parmesan

Bring the broth to a simmer in a medium saucepan and add saffron.

Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the quinoa and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute.

Add a ladle full of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1 ladle at a time, stirring constantly and allowing the broth to be absorbed before adding more.

Once all the broth has been added and absorbed, add the asparagus, cover and let steam for 3-4 minutes. Stir in the peas and spinach and cover for another 2-3 minutes. If it is too thick, add a little more broth and stir until absorbed. Right before serving, add the parmesean and stir until creamy.

Enjoy!











Saturday, June 2, 2012

Carnival Cookies and Macaroon Tarts



Guest Blogger - Angela Knight

I'm always looking for healthy treats for my family.  Many times, I find myself spending a lot of time (and money) looking for those rare ingredients required to make such treats only to be disappointed by the outcome.  After reading Super Natural Every Day by Heidi Swanson there was nothing more I wanted to do than spend some time in the kitchen.  Her book is full of "good for you" recipes.  Today, my son and I made Carnival Cookies and a Macaroon Tart.  Both were very easy to make and there was no need to search all over town for the ingredients.
Adri, thank you for the cookbook and inspiration! 

Carnival Cookies
1 ½ cups well-mashed bananas (about 3 large)
1 t pure vanilla extract
1/4 cup barely warmed (not solid) extra-virgin coconut oil
1 ½ cups rolled oats
1/2 cup almond meal (You can make your own by pulsing almonds in a food processor until it is the texture of sand. Don’t go too far or you’ll end up with almond butter.)
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine-grain sea salt
2/3 cup shelled whole peanuts
1 cup dark chocolate chips or chopped bittersweet chocolate
1 1/2 cups popped popcorn
Preheat the oven to 350 degrees F with racks in the top and bottom third of the oven. Line two baking sheets with parchment paper.


In a large bowl combine the bananas, vanilla, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate, then the peanuts, and lastly the popped corn. The dough is quite a bit looser than a standard cookie dough, but don't worry about it. Firmly shape small balls with your hands, about 1 heaping tablespoon each, and place about 1 inch apart on the prepared baking sheets.
Bake for 14 to 17 minutes, swapping the baking sheets from top to bottom once along the way, until the bottoms are deeply golden. Remove from the oven and allow to cool on a wire rack.
Makes about 24 cookies

Macaroon Tart

Makes 24 bite size servings (I made a 9" round tart and 4- 4 1/2" round mini tarts)

Crust:
1 1/2 cups white whole wheat flour
3/4 cup unsweetened finely shredded coconut
3/4 cup sifted and lightly packed natural cane sugar
1/2 teaspoon fine grain sea salt
10 tablespoons unsalted butter, melted

Filling:
2 cups unsweetened finely shredded coconut
1/2 cup sifted and lightly packed natural cane sugar
4 large egg whites
8 ounces fresh blackberries, halved
1/3 cup pistachios, crushed

Preheat the oven to 350F/180C with a rack in the middle of the oven. Butter an 8x11-inch tart pan and line the bottom and sides with parchment paper.
To make the crust, in a large bowl, combine the flour, coconut, sugar and salt. Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Firmly press the mixture into the bottom of the prepared pan (it should form a solid, flat layer). Bake for 15 minutes, or until golden. Remove and set aside to cool for a few minutes.
In the meantime, prepare the coconut macaroon filling by combining the coconut, sugar, and egg whites. Mix until well combined.
Evenly distribute the blackberries across the tart base. Now drop little dollops of the macaroon filling over the tops of them and mush and press the coconut topping around into the spaces behind the berries (I spooned the mixture onto the berries and used the back of the spoon to press it in and around the berries). Be sure to let at least some of the colorful berries pop through for visual flair.
bake for 20 to 25 minutes, until the peaks of the macaroon filling are deeply golden brown. Let the tart cool, then garnish with the crusted pistachios before slicing into small squares.

Wednesday, May 30, 2012

More Veggies Please...

I think one of the things I love the most about what I do is seeing the ripple effect, especially when it comes to women inspiring other women and/or kids inspiring other kids.

We recently hosted a cooking class in my kitchen where my 7 year old decided to make a guest appearance. He quietly whispered in my ear and asked me if he could make a green smoothie for the class using his secret ingredient, fresh mint. He made a delicious smoothie all by himself and then proceeded to put two pieces of mint in a zip lock bag for each mom to take home.

I later found out from one of the mom's in the class that her son spotted the fresh mint zip lock bag and asked about it. His mom told him about my son making the smoothie and that my son had recently taught his Y guides group how to make green smoothies. Her little boy vowed that he would like to teach his Y guides group how to make green smoothies and wanted to plant mint so he could add something green to his favorite smoothie recipe!

When I first introduced green smoothies to my kids a couple of years ago, they were not keen on the idea. They were reluctant to try them and it took some serious convincing and persistance. I started simple and made them mainly with fruit and just a little bit of "green".  Over time, they began trusting me and I was able to get more adventurous with what I was adding to the smoothie. It still is very important that they are sweet but they can now be the muddiest of greens and browns and they will try it and drink them.

I feel strongly about the fact that we can't give up when it comes to getting our kids to eat a variety of fruits and vegetables. Two years ago, I would not have expected that my son would take a strong interest in making green smoothies and would want to share them with others. We have experienced first hand that fruits and vegetables are the golden ticket. Without the vitamins, minerals and phytonutrients from an array of fruits and vegetables, our (their) bodies can't detoxify, recover, regenerate and re-build. We need fuel in the form of protein, carbohydrates and healthy fats but it's the addition of fruits and vegetables that allows us to thrive.

The reality is that most of us are not getting the necessary 7-13 servings of fruit and vegetables a day. If you know you are not meeting the daily recommendation or have kids who won't touch anything green then we recommend Juice Plus because it is whole food nutrition (literally 17 servings of fruits, vegetables and whole grains - nothing else). It is the best thing on the market to fill in the nutritional gaps due to our depleted soil and overly processed foods. Plus it has the science behind it with 17 published studies showing how it can reduce blood pressure, protect the heart, reduce oxidative stress and inflammation in the body.

Even though we eat a ton of fruits and vegetables in our house, we also take Juice Plus. By eliminating the majority of processed foods and eating a plant rich diet (including Juice Plus), we have strengthened our immune system and have not had one sick visit to the doctor's office in the past year. We have witnessed improvement in our children's behavior, their ability to focus and even an increase in the variety of vegetables they are willing to eat. My husband and I have noticed an increase in energy, athletic performance, more sound sleep, easier digestion and improvement in my skin.

Are you feeling stressed about the fact that your family does not eat enough vegetables despite your best efforts?


Are you interested in learning how to get your pickiest of eaters to eat more fruits and vegetables so they can thrive?


Do you want to take a cooking class to learn simple yet wholesome recipes that will get your whole family eating more vegetables and liking it?


Email me at adriwarrick@gmail.com to set up a free phone consultation to discuss your goals and concerns and/or to learn more about the benefits of Juice Plus in combination with a healthy plant rich diet.



Monday, May 21, 2012

Quinoa with Dried Cherries and Pistachios

Quinoa with Dried Cherries and Pistachios
myrecipes.com


I made this for my good friend's baby shower this weekend. I've had lots of request for the recipe so it it must have been have been a hit. Congratulations, Jen and Crawford! We can't wait to meet your baby this summer!!
  • 1 3/4 cups uncooked quinoa
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 
  • 3 tablespoons finely chopped shallots
  • 2 cups water
  • 1/3 cup dry white wine 
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice 
  • 1/4 teaspoon freshly ground pepper 
  • 1/2 cup dried sweet cherries, chopped
  • 1/2 cup dry-roasted pistachios, chopped
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley

Preparation

  1. 1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
  2. 2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.