Mini Pear Apple Pie

October 6, 2015 by MamaHarris 107 Comments

Well the first day of fall has come and gone so I’m ready to announce the official start of baking season. That’s right: it’s all about cookies, cakes, and we must not forget the pies! I must say, I love a good pie, with a nice flaky crust; and I thought I’d celebrate the kick off to the fall season with some decidedly seasonal fruits that just scream AUTUMN to me. That’s right, pears and apples. I just love these two flavors together, when the pears are just slightly sweeter than the apple, yet not quite as crisp. With a bit of a milder flavor, then combined with the crisp tartness of a beautiful green granny smith apple. It’s a flavor combo I will never tire of, and I decided to switch things up a bit by making a few tweaks to this recipe by making it low calorie. I get a lot of emails asking for healthier desserts; low calorie, reduced sugar but still full of richness and flavor.

I know I had a tough task in front of me with this one, because pies are technically flour, butter, sugar, maybe some fruit or cream and possibly even some shortening. That’s not exactly a low calorie type of indulgence, but I did some homework and found Born Sweet® Zing™ Baking Blend – a combination of stevia leaf extract and cane sugar made with only real ingredients – nothing artificial – that bakes and browns just like sugar, with only 5 calories per serving. Sounds great, right? It’s an easy supplement; just replace the sugar ingredient for half as much of this sweetener. So if a recipe calls for two tablespoons of sugar, you just need one tablespoon of Zing™ Baking Blend. Depending on the ingredients or type of dessert you are baking, sometimes you may need to make minor adjustments to compensate for the difference, but you can find some great baking tips on the ZingStevia.com website!

I love that it comes in this 20 oz. Easy-Pour canister, which makes it so simple to measure out the amount I need and then snap the lid closed for easy storage and no fuss. What’s even better is that one 20 oz. container sweetens just like 2.5 lbs. of sugar! There’s only 5 calories and 2 grams of carbohydrates per serving. I knew I was up for a task with pies, but I just couldn’t contain my excitement for the season. I love baking season, I love challenges, I love making people smile. With the low calorie mini pear apple pies I could accomplish all of this. Yay!

Most apple pies call for a mixture of brown and white sugar. I just used the Zing™ Baking Blend along with typical spices and it came out amazing. I loved the flavor and texture of the filling, and it didn’t even have the low calorie taste that some desserts have when you start replacing ingredients. To help keep this a low calorie dessert, I decided to make mini pear apple pie in small ramekins, using a crust only on the top in a rustic lattice pattern. Instead of butter or shortening (or a combination of the two) I discovered a way to make the crust using coconut oil. Since we just need a few strips to cover each ramekin it helped cut down calories and fat, but the texture of the crust is so flaky and tasty you would never know. They end up only being 111 calories per serving, so you even have a little wiggle room to add a small dollop of homemade whipped cream or vanilla frozen yogurt on top!

Since they are mini pies, the baking time is cut down significantly as well. Your kitchen, however, will smell amazing and these little treats will satisfy any sweet craving for sure!

Filling Ingredients for Mini Pear Apple Pie:

1 red pear, peeled, cored and diced
1 granny smith apple, peeled, cored and diced
1.5 tablespoon Zing™ Baking Blend
1/2 teaspoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon unsalted butter

Ingredients for Crust:

1/2 cup all purpose flour
dash of salt
1/3 cup coconut oil (solid, not melted)
3 tablespoons cold water

Directions:

Begin by adding diced pears and apples to a medium bowl. Add Zing™ Baking Blend, cornstarch, cinnamon and nutmeg to the bowl.

Mix until all ingredients are well combined.

In a separate mixing bowl add flour and salt together. Spoon in the coconut oil, and combine with a pastry blender. Carefully add water one tablespoon at a time, continuing to use the pastry blender until dough becomes just wet enough to come together. Form into a ball, then place on a floured surface.

With a rolling pin, roll out the dough to about the size of a 5-6 inch round. Cut into strips using a pastry cutter.

Place four ramekins on a small cookie sheet, and lightly spray the insides of the ramekins with non stick baking spray. Spoon 1/4 of the mixture into each ramekin.

Carefully place the pie crust strips on top of the fruit mixture, forming a weave pattern. Lightly sprinkle with Zing Baking Blend and place in lowest position in oven. Bake at 425 degrees for about 8 minutes, then turn oven down to 350 degrees and bake for an additional 22 minutes, until golden.

Allow to cool, then serve while still warm.

Serve with some whipped cream, or even vanilla ice cream. Both are optional as this pie is pretty tasty on its own!

All you need is a dollop.

Enjoy!

Mini Pear Apple Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 1 mini pear apple pie

Calories per serving: 111

Fat per serving: 3.2 grams

Mini Pear Apple Pie

Mini pear apple pie made with Zing Baking Blend for a low calorie treat!

Ingredients

Filling Ingredients for Mini Pear Apple Pie:

1 red pear, peeled, cored and diced
1 granny smith apple, peeled, cored and diced
1.5 tablespoon ZING baking blend
1/2 teaspoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon unsalted butter

Ingredients for Crust:

1/2 cup all purpose flour
dash of salt
1/3 cup coconut oil (solid, not melted)
3 tablespoons cold water

Instructions

Begin by adding diced pears and apples to a medium bowl. Add Zing baking blend, cornstarch, cinnamon and nutmeg to the bowl.
Mix until all ingredients are well combined.
In a separate mixing bowl add flour and salt together. Spoon in the coconut oil, and combine with a pastry blender. Carefully add water one tablespoon at a time, continuing to use the pastry blender until dough becomes just wet enough to come together. Form into a ball, then place on a floured surface.
With a rolling pin, roll out the dough to about the size of a 5-6 inch round. Cut into strips using a pastry cutter.
Place four ramekins on a small cookie sheet, and lightly spray the insides of the ramekins with non stick baking spray. Spoon 1/4 of the mixture into each ramekin.
Carefully place the pie crust strips on top of the fruit mixture, forming a weave pattern. Lightly sprinkle with Zing Baking Blend and place in lowest position in oven. Bake at 425 degrees for about 8 minutes, then turn oven down to 350 degrees and bake for an additional 22 minutes, until golden.
Allow to cool, then serve while still warm.
Serve with some whipped cream, or even vanilla ice cream. Both are optional as this pie is pretty tasty on its own!
All you need is a dallop.
Enjoy!

https://mamaharriskitchen.com/2015/10/mini-pear-apple-pie/

Do you have a favorite low calorie dessert?

Dish with me in the comments and you will be entered to win a $100 Walmart gift card!

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Almond, Clementine & Apple Salad with Lemon Vinaigrette

February 26, 2015 by MamaHarris 8 Comments

Thank you to CVS for sending items to keep my family heart healthy year round!

This year has been a whirlwind already. I entered the year planning so much for myself and my family, including vacations and travel, experiencing new things, new organizational and time planning goals, and of course personal and combined health goals I wanted to achieve. One of those goals is to take better care of myself and commit to healthier living for my entire family.

This includes meal planning by the week and taking walks after dinner, among other things. Heart disease runs up and down my husbands family history and we both have family members with diabetes. Personally, I’ve been both underweight and now overweight and both extremes can take a toll on your heart. Thankfully we both got a great bill of health on our recent physicals, but why wait until something is wrong before you make a change?

February is heart health month and I got some goodies from CVS to help us maintain our new lifestyle choices. All items are free from artifical preservatives and flavors, and most importantly they are heart healthy!

My husband is always a fan of warm oats in the morning, partially because he knows his family history, so we were happy to see the quick cook steel cut oats from the Gold Emblem Abound line of foods that CVS carries.

When I’m busy working at home, I can snack on the trail mix (which was the first thing that disappeared.. OOPS!) and a bag of raw natural almonds was included as well. I love that the almonds are sodium free because Mr. Harris is sensitive to the taste of salt, so I thought they would be the perfect addition to one of my favorite things in the world.

A salad!

I could eat salads every day. I love the variety you can create with something so simple. You can have all greens, or add some fruit or chicken. It’s so easy to adjust based on what you have on hand. I love to sprinkle almonds or walnuts on a finished salad, so that’s what I already had planned when I saw these Almonds. An almond, clementine & apple salad with lemon vinaigrette to add to the citrus springtime feel of this salad.

I added a few other foods to this salad that offer a lot of dietary benefits, of course this compliments the already heart healthy benefits of the almonds. Did you know that eating nuts can help improve the health of the lining of your arteries? How about the fact that they can help reduce your risk of developing blood clots that can cause a fatal heart attack? Full of fiber, unsaturated fats and Omega-3 fatty acids, among other things, are some of the benefits of eating nuts. So it’s a no brainer to add to your salads, right?

Well apples are full of antioxidants and fiber and they also help to steady your heart rhythm, so I figured they’d be great in a heart healthy salad as well. Clementines are full of vitamin C, calcium and potassium, so they were a no brainer to add to this fun salad for one. I always use a vitamin rich green in my salad, this time I chose romaine lettuce because it is also chock full of healthy benefits. For a bit of color and more health benefits I added red bell pepper and yellow cherry tomatoes to make this salad full of all the good stuff. By making your own vinaigrette dressing you can control the amount of ingredients and you know it’s fresh and free of preservatives.

Almond, Clementine & Apple Salad Ingredients:

6 romaine leaves, stems removed then chopped
9 slices of cucumber, quartered
1/4 medium red bell pepper, cut into small strips
1/2 clementine, peeled
2-3 slices of a Granny Smith apple, cut into thin slices
5 yellow cherry tomatoes, halved
handful of CVS Gold Emblem Abound Raw Almonds, chopped

Lemon Vinaigrette Ingredients:

1/4 cup white wine vinegar
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
2 fresh lemon juice
1/4 teaspoon lemon zest
1/2 tablespoon dry basil
1/4 teaspoon sugar
1/4 teaspoon black pepper

Directions:

The thing about salads is that they are so easy to throw together. Literally, you just chop up the ingredients and throw it together, You can pretty it up or just throw it together and it will taste the same. The ingredients listed create one large salad, with a lot of salad dressing to spare for future salads. I so prefer making my own dressing to buying the store made kind.

Just add all the salad ingredients into a bowl and combine all of the vinaigrette ingredients and shake it up in a jar or a cruet and you’re good to go. Pour on as much or as little you like, and enjoy!

Almond, Clementine & Apple Salad with Lemon Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 serving

Serving Size: 1 salad

Almond, Clementine & Apple Salad with Lemon Vinaigrette

Stay heart healthy year round with this almond, clementine & apple salad with lemon vinaigrette that's chock full of beneficial nutrients!

Ingredients

Ingredients for the Almond, Clementine & Apple Salad:

6 romaine leaves, stems removed then chopped
9 slices of cucumber, quartered
1/4 medium red bell pepper, cut into small strips
1/2 clementine, peeled
2-3 slices of a Granny Smith apple, cut into thin slices
5 yellow cherry tomatoes, halved
handful of CVS Gold Emblem Abound Raw Almonds, chopped

Ingredients for the Lemon Vinaigrette:

1/4 cup white wine vinegar
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
2 fresh lemon juice
1/4 teaspoon lemon zest
1/2 tablespoon dry basil
1/4 teaspoon sugar
1/4 teaspoon black pepper

Instructions

The thing about salads is that they are so easy to throw together. Literally, you just chop up the ingredients and throw it together, You can pretty it up or just throw it together and it will taste the same. The ingredients listed create one large salad, with a lot of salad dressing to spare for future salads. I so prefer making my own dressing to buying the store made kind.
Just add all the salad ingredients into a bowl and combine all of the vinaigrette ingredients and shake it up in a jar or a cruet and you're good to go. Pour on as much or as little you like, and enjoy!

https://mamaharriskitchen.com/2015/02/almond-clementine-apple-salad-with-lemon-vinaigrette/

Not only does CVS carry their own line of delicious and heart healthy snacks with Gold Emblem Abound, but you can also purchase supplements through their new Radiance Platinum line of products. I received the radiance PLATINUM CoQ-10 Capsules that supports cardivascular and antioxidant health and the radiance PLATINUM Ultra Soya Lecithin Softgels that supports healthy nerve function and heart health.

Between the Gold Emblem Abound products and the supplements available through the Radiance Platinum line of products, CVS has my family covered for heart health, they help make it easy for good choices all year round.

How do you ensure your diet is heart healthy?

44 Quick & Healthy Meals for the New Year!

January 20, 2015 by MamaHarris 4 Comments

Disclosure: My “44 Quick & Healthy Meals for the New Year!” recipe collection is part of a sponsored opportunity by Foodie.com. I personally selected each recipe to be added to the collection. As always, all opinions are my own.

Yes, it’s that time of year. Most people make resolutions for health and change and as we all know January is the prime time that folks decide to make those changes in their lives. I know that personally, even without making resolutions, after the holiday season I prefer to choose meals on the lighter side. Sometimes all of those macaroni and cheese and mashed potatoes and gravy type meals get old, and I’m more ready to devour salads and soups that are on the lighter side. I also know that sometimes when people do resolve to eat a bit healthier, it can tend to get boring after a while. They decide on salads without dressings or dry chicken because they equate healthy eating with bland food. It doesn’t have to be like that!! Some of the easiest meals can be made in 30 minutes or less and they have tons of flavor and color. Colorful food makes me happy, because that means you’re getting some of those essential vitamins that your body needs. You also don’t have to rely on chicken alone. You can still eat steak and have it be a healthy meal. It’s more dependent on the cut and the process in which you cook it. To help you out, I’ve gathered some amazing and impressive recipes from some of my best blogger buddies. Of course you have your usual salads and soups, but there’s also pastas, breakfast, wraps, appetizers and everything is flavorful and lovely.

What are some of your favorite ways to incorporate healthy meals into your lifestyle?

Creamy Mixed Berry Oatmeal

October 29, 2014 by MamaHarris 1 Comment

Part of my job is to share with you all of the varieties of food holidays and give you some recipe inspiration to celebrate. Now I can’t possibly share each and every holiday with you, because there are so many, but I will share some of my favorites. October 29th is National Oatmeal Day and I was going to bring cookies or bars, but I decided to do a good old fashioned bowl of oatmeal and add a few custom twists to make it unique.

The first thing I did was add lots of different berries from Driscoll’s. You may remember that I do love my berries, a few months back I made a luscious bundt cake with ALL the berries too! Berries are low in calories, high in fiber and contain vitamins and minerals that your body needs to function normally. Having just one serving of strawberries may improve heart health, lower the risk of developing some cancers and lowers blood pressure. Blueberries are considered one of the best stress-busting foods due to the high amount of antioxidant and vitamin C content. It’s one of my favorite berries and I love to add it to multi-grain cereals. I think berries are a great addition to oatmeal too, oatmeal is also high in fiber and offers many cardiovascular benefits like reducing the risk of high blood pressure. It also induces the brain to increase production of seratonin, which keeps anxiety and stress away. Oatmeal is also rich in protein, which also allows you to feel fuller and it’s so comforting, especially during the colder season.

My husband loves oatmeal. He makes a pot of oatmeal a few times a week and he add milk, butter and sugar to it. It’s such a comfort food for him, especially eating it that way, but I prefer to add fruits and seasonings to add to the flavor. I did add some butter and brown sugar to this combination, but used almond milk instead of plain and decided to add some honey and mascarpone cheese for a nice rich and creamy taste. If you’re not familiar with mascarpone, it’s an italian cheese similar to cream cheese without the thickness. It’s a mild flavored cheese that adds just the right amount of creamy richness to something like oatmeal. During the cold season I also try to add honey to everything because of the health benefits and because I have bad seasonal allergies. I find that purchasing local honey helps reduce my symptoms and it tastes great with so many things.

This creamy mixed berry oatmeal is a great way to start your day. It has all the right nutrients and plenty of flavor to please your tastebuds and keep your tummy satisfied.

Creamy Mixed Berry Oatmeal Ingredients:

1 cup water
dash of salt
1/2 cup old fashioned oats
1/2 tablespoon natural butter
1/4 cup almond milk
1 teaspoon brown sugar
2 strawberries, washed, hulled and sliced
5-6 blueberries
3 raspberries, quartered
3 blackberries, quartered
1-2 teaspoons mascarpone cheese
1/2 teaspoon honey or agave
dash of cinnamon

Directions:

Begin by preparing the oatmeal as directed. Bring water and salt to a boil in a medium saucepan over high heat. Add the oats and lower heat to medium. Stir them in and let cook for about 5 minutes, stirring occasionally. Once the oats are cooked to the desired consistency, remove from heat and stir in the butter, almond milk and brown sugar.

Stir in most of the berries, then transfer the oatmeal to a serving bowl.

Top with softened mascarpone, honey and a dash of cinnamon.

Sprinkle the remaining berries on top.

Enjoy!

Creamy Mixed Berry Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 serving

Serving Size: 1 bowl of mixed berry oatmeal

Creamy Mixed Berry Oatmeal

Dress up traditional oatmeal with berries, honey and mascarpone cheese for a creamy and delicious take on a mixed berry oatmeal!

Ingredients

1 cup water
1/2 cup old fashioned oats
dash of salt
1/2 tablespoon natural butter
1/4 cup almond milk
1 teaspoon brown sugar
1-2 teaspoons mascarpone cheese
1/2 teaspoon honey or agave
dash of cinnamon
2 strawberries, washed, hulled and sliced
5-6 blueberries
3 raspberries
3 blackberries

Instructions

Begin by preparing the oatmeal as directed. Bring water and salt to a boil in a medium saucepan over high heat.
Add the oats and lower heat to medium. Stir them in and let cook for about 5 minutes, stirring occasionally.
Once the oats are cooked to the desired consistency, remove from heat and stir in the butter, almond milk and brown sugar.
Stir in most of the berries, then transfer the oatmeal to a serving bowl.
Top with softened mascarpone, honey and a dash of cinnamon with the remaining berries sprinkled on top.
Enjoy!

https://mamaharriskitchen.com/2014/10/creamy-mixed-berry-oatmeal/

#BerryNOats

How do you like your oatmeal?

Fun Back to School Lunches + the #PowerYourLunchbox Pledge & Contest!

August 26, 2014 by MamaHarris Leave a Comment

Disclosure: I was provided free product from Produce for Kids and was compensated to promote the Power Your Lunchbox pledge. As always, all thoughts and opinions are my own.

Last night we attended D-Man’s Kindergarten orientation, and it became real just how close we are to the beginning of a whole new era! For so long it’s been D-Man, RoRo and I at home while the older kids are off at school. Last year D-Man began preschool for a few hours each day and he loved it so much. Now that he’s starting Kindergarten I want him to love it just as much, even if the days are a bit longer than preschool was. One of the ways I plan to do that, is by creating fun and tasty lunches for him that he can enjoy at school. D-Man loves to help me in the kitchen and come up with easy and exciting treats and snacks, so I want him to continue to enjoy those meals while he’s away at school. It’s been a while for me since I’ve gone through this Kindergarten thing, my last Kindergartner just began her freshman year in high school!

Since I’m a little rusty on this whole fun lunchbox thing, I’m so excited to have learned about Produce for Kids and what they’re doing to make lunchtime fun and healthy. Who is Produce for Kids? They are a national organization that’s dedicated to educating families on the benefits of healthy eating, providing simple meal solutions and raising money for children’s non-profit organizations.

Sounds AWESOME right? Well, it gets even better! This back to school season, Produce for Kids is launching a new initiative called Power Your Lunchbox. The new Power Your Lunchbox Pledge launched on August 11th and is running through September 15th. It encourages parents to pack healthier lunchboxes for their kids this back to school season. Visitors to poweryourlunchbox.com can pledge to pack healthier lunchboxes; get kid-approved, kid-friendly lunchbox ideas and tips; and download coupons from companies that are supporting the program.

This came at the perfect time for me, because as much as D-Man loves his PB&J’s, I just can’t find it in me to make the same lunches day after day. I love the healthy and colorful lunch ideas that are shown on the Power Your Lunchbox site, as well as the other ideas for dinners and snacks too! I decided to take the Power Your Lunchbox Pledge, not only for D-Man’s lunches but for myself and my hubby too! I often get so busy during the day that I skip my own meals so I’ll be making lunches for hubby and myself at the same time that I’m making D-Man’s. This will ensure that we all have healthy and filling meals that are nutritious and delicious. For every pledge that is made, $0.75 will be donated to classroom projects, then after the pledge you have the option to sign up to receive coupons and a chance to win an iPad mini™! For more information, go to the poweryourlunchbox.com/take-the-pledge site or you can connect with them through their Facebook, Twitter, Pinterest or Instagram social channels.

You can also enter the Power Your Lunchbox contest by posting your favorite healthy lunches and hash-tagging them with #PowerYourLunchbox on Twitter or Instagram for your chance to win! There’s weekly prizes from now through September 15th so be sure to participate for some fun surprises!

Today I created a trial run for D-Man’s lunchbox, and I just loved how healthy it was. Not only that, but something about bright, colorful meals makes me so happy! I made the Sassy Tuna Sandwich and paired it with the Coconut Orange Dream and Guacamole Tomato Boats with a hard-boiled egg and some sliced cucumber and black olives with ranch on the side.

For a drink I made strawberry pineapple infused water.

D-Man was so excited to try his meal, and I’ve ensured him that we will make a lot of fun and colorful meals to pack in his lunches this school year. He’s so excited!

Will you be taking the Power Your Lunchbox Pledge?

Lettuce Wrap Tacos and all about the #MushroomMakeover AD

March 17, 2014 by MamaHarris 3 Comments

Recently it was announced that I was one of fifteen bloggers chosen for an ambassadorship sponsored by MushroomInfo.com (AD) called the Mamavation #MushroomMakeover Challenge, and this honestly couldn’t have come at a better time. I’ve been beyond frustrated with my weight, and have been in constant discomfort every day. This was just the push I needed to make some much needed changes to my lifestyle!

It’s only been a week, and honestly I feel great. The food is delicious, I’m actually eating more than I usually do, but it’s steadily throughout the day rather that skipping meals then making up for it.

The challenge for me has been working out and getting through the workouts each day, but I’m stubborn and I make it work. A few weeks ago I sprained my ankle and even though my doctor has given me the okay to proceed I’m still wearing an ankle brace for added support.

What’s helped me immensely is scheduling my meals in advance and planning them out for the entire day. That way I know how much time is needed and I also don’t forget a meal or snack, which often used to be the case. In addition, I’m hydrating well by drinking 2-3 liters of water every day. This also helps with feeling full. I admit, I’ve been terrible at that for the past few years. I usually just drink coffee and rarely drink water, but I remember how much water I would drink with my last two pregnancies and how good I felt. So I’ve spent a lot of time this past week focusing on good habits, creating a schedule and building a workout schedule around my kids and family.

Thankfully I have some great coaches in my corner. For my workouts I’ve been using the Burn It-Build It-Cardio plan that Mamavation‘s personal trainer Mark Sedegie has developed, these can be found online and you can follow along! I’ve also used the meal plans that Corinne Dobbas, MD, RS has developed for us as a map for how my meals should be created. The first two days I chose meals directly from the plan and ate exactly what was specified. After that, I felt I’d gotten a hang of what we were going for, and got a little creative putting my own spin on them.

The point of the #MushroomMakeover is to makeover meals by replacing all or part of you meat with mushrooms. Mushrooms have a heart and meaty texture so any meal you’re making can easily be transformed. This is great to use or replace in lean meats that include ground beef or turkey. In addition to the recipes included in the included meal plans, I’ve also found some great recipes on the Mushroom Channel Pinterest board.

I created four different meals this week that incorporated mushrooms as a part of the recipe. I’ve shared each of these meals on my Instagram and Twitter, so be sure you’re following each week to see my latest recipes.

So far I’m feeling great and I’m loving the food. I’ve lost 2.5 pounds so far, and look forward to continuing this weight loss journey. I decided to share the recipe that was most popular on my Instagram this past week, so this time it’s these delicious Lettuce Wrap Tacos.

Ingredients:

1 tablespoon extra virgin olive oil
1/4 cup yellow onion, chopped
1 tablespoon chopped green chiles
1/4 yellow bell pepper, diced
1 teaspoon diced pimientos
1/2 teaspoon dry basil
1/4 teaspoon lemon pepper
1/4 teaspoon cumin
1/8 teaspoon red pepper flakes
1/2 cup brown rice, precooked
1/2 cup red kidney beans, rinsed, drained and cooked
1/2 cup ground turkey, precooked
1/2 cup baby Bella mushrooms, diced
3 large romaine lettuce leaves
1/2 cup salsa
3 tablespoons pepper jack cheese

Directions:

Begin by heating olive oil in skillet over medium heat. Add onion, green chile, bell pepper, pimientos, kidney beans and brown rice. Add seasonings and saute together lightly until onion and bell peppers have softened.

Add mushrooms and precooked ground turkey. Heat until warm, then remove from stove.

Take the leaves and gently fill with the mixture. Add salsa and cheese.

Enjoy!

Lettuce Wrap Tacos

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3 Lettuce Wrap Tacos

Serving Size: 3 Lettuce Wrap Tacos

Calories per serving: 489

Fat per serving: 10 grams

Lettuce Wrap Tacos

Low carb, high protein tacos don't skimp on flavor. More satisfaction and less guilt.

Ingredients

1 tablespoon extra virgin olive oil
1/4 cup yellow onion, chopped
1 tablespoon chopped green chiles
1/4 yellow bell pepper, diced
1 teaspoon diced pimientos
1/2 teaspoon dry basil
1/4 teaspoon lemon pepper
1/4 teaspoon cumin
1/8 teaspoon red pepper flakes
1/2 cup brown rice, precooked
1/2 cup red kidney beans, rinsed, drained and cooked
1/2 cup ground turkey, precooked
1/2 cup baby Bella mushrooms, diced
3 large romaine lettuce leaves
1/2 cup salsa
3 tablespoons pepper jack cheese

Instructions

Begin by heating olive oil in skillet over medium heat.
Add onion, green chile, bell pepper, pimientos, kidney beans and brown rice.
Add seasonings and saute together lightly until onion and bell peppers have softened.
Add mushrooms and precooked ground turkey.
Heat until warm, then remove from stove.
Take the leaves and gently fill with the mixture.
Add salsa and cheese.
Enjoy!

https://mamaharriskitchen.com/2014/03/lettuce-wrap-tacos/

This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.

Avocado, Kiwi & Pomegranate Salad with Blackberry-Lime Dressing

February 5, 2014 by MamaHarris 21 Comments

There’s one thing that I truly love, and that’s a good salad.

That might surprise you since I share so many sweets and comfort foods, but it’s true. I’m a salad girl, I could live off of it. There’s so many ways to create a perfect salad. I love so many vegetables and I live for colorful dishes and meals. With such a variety of ways to make a salad, sometimes I just throw them together without even thinking.

One day a few weeks ago I had a few different types of fruit and nothing in particular to use them in. I kept eyeing them, knowing I wanted them for something special. Then I thought of it.

What about a salad?

A simple salad that could combine simple greens like kale and green leaf lettuce with the sweet tang of kiwis and pomegranate seeds. Round it out with the creaminess of avocado and sprinkle a bit of green onion and feta cheese. Then finish it off with a simple dressing made of blackberry and lime juice – oh, we have a winner!

Yes, I’d pay to eat this salad. You could even add some grilled chicken slices to make it a complete meal. Or you can add sliced apples or pears for a bit more crunch.
This would be a wonderful salad to include in your Valentine’s Day meal for you sweetie. The colors are beautiful and it has the perfect combination of flavors to compliment a variety of main courses. Some wonderful romantic meal ideas would be my New York Steaks with my Smashed Potatoes and maybe some chocolate cherry brownies for dessert. How romantic!

Ingredients:

1 cup green leaf lettuce, chopped
1 cup kale, chopped
1 avocado, sliced
2 kiwis, diced
2 green onions, chopped
1/2 cup pomegranate seeds
2 tablespoons feta cheese
1 cup blackberries
1/2 cup red wine vinegar
2 teaspoons sugar
juice of 2 limes
zest of 1 lime
dash of salt and pepper

Directions:

Begin by chopping up your green leaf lettuce and kale. Divide into two bowls.

Add the sliced avocados.

Then add the kiwi and green onions.

Add the blackberries, red wine vinegar, sugar, lime zest & juice, and salt & pepper to a blender.
Blend until smooth.

Break open your pomegranate and try not to make a mess while getting the seeds you need.
Yum.

Add the dressing to each salad, properly storing the remainder. There will be a lot left.
Top with the pomegranate seeds and feta cheese.

Enjoy!

Avocado, Kiwi & Pomegranate Salad with Blackberry-Lime Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 2

Avocado, Kiwi & Pomegranate Salad with Blackberry-Lime Dressing

A simple salad that combines simple greens like kale and green leaf lettuce with the sweet tang of kiwis and pomegranate seeds. Rounded out with creamy avocado and sprinkle of green onion and feta cheese. Finished off with a simple dressing made of blackberry and lime juice.

This would be a wonderful salad to include in your Valentine’s Day meal for you sweetie. The colors are beautiful and it has the perfect combination of flavors to compliment a variety of main courses.

Ingredients

1 cup green leaf lettuce, chopped
1 cup kale, chopped
1 avocado, sliced
2 kiwis, diced
2 green onions, chopped
1/2 cup pomegranate seeds
2 tablespoons feta cheese
1 cup blackberries
1/2 cup red wine vinegar
2 teaspoons sugar
juice of 2 limes
zest of 1 lime
dash of salt and pepper

Instructions

Begin by chopping up your green leaf lettuce and kale.
Divide into two bowls.
Add the sliced avocados.
Then add the kiwi and green onions.
Add the blackberries, red wine vinegar, sugar, lime zest & juice, and salt & pepper to a blender.
Blend until smooth.
Break open your pomegranate and try not to make a mess while getting the seeds you need.
Add the dressing to each salad, properly storing the remainder. There will be a lot left.
Top with the pomegranate seeds and feta cheese.
Enjoy!

Notes

*Add apple or pear slices for a bit more crunch.

*Add some slices of grilled chicken to create a main course meal.

https://mamaharriskitchen.com/2014/02/avocado-kiwi-pomegranate-salad-blackberry-lime-dressing/

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Apple, Coconut & Carrot Breakfast Muffins

October 25, 2013 by MamaHarris 2 Comments

I love having muffins in the house for my family. They’re so convenient for kids to grab and snack on, or to take along for a quick breakfast on the go. You can combine so many different flavors and combinations, it’s pretty hard to go wrong! Not only that, but they’re fun to make! These particular muffins have come a long way since I made my first batch. Back when I first made them, I followed this recipe by Weelicious which is absolutely more guilt free than my version. They were nice, but I wanted to customize them a bit more, and I also found they stuck to the liners when I used them due to the honey. I decided to play with the recipe a bit and have changed it through the past few years into what I now have today. I know this recipe is based on the “old school” Morning Glory muffins that typically use pineapple, raisins and walnuts, I’m sure each or all of those would be an amazing addition. Next time I make them I may actually add some walnuts and raisins, but these are pretty amazing as is.

I call them low-guilt breakfast muffins because for the most part they have some pretty healthy ingredients. White whole wheat flour, coconut milk and grapeseed oil are all pretty healthy, in addition to the carrots and apples. Of course there’s sweetened coconut and sugar (mostly brown) in there too, which makes them low-guilt. Not quite no-guilt, but delicious nonetheless! We’re talking muffins here anyway! These have an amazing flavor and delicious texture, I love the bits of flavor in every bite. They are perfect for the season and I would absolutely bring them to a Halloween party or serve as part of breakfast for Thanksgiving with my Pumpkin Muffins! These are a perfect accompaniment to coffee or tea, and would be delicious served with a pumpkin spice coffee or a vanilla chai tea!

Ingredients:

1-1/2 cup all-purpose white whole wheat flour
1/2 cup light brown sugar
1/4 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup sweetened coconut flakes, chopped
2 medium carrots, peeled and grated (about 1 cup)
1 medium granny smith apple, grated (about 1/2 cup)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon maple extract
1/3 cup coconut milk
1/4 cup grapeseed oil
pinch of raw sugar (to sprinkle)

Directions:

Preheat oven to 350 degrees.

Combine all dry ingredients (flour, sugars, baking powder and soda, salt, and spices).

Prepare the shredded carrot, apple and coconut.

Add coconut, carrots and apples to dry mixture.

Mix until well combined.

Combine all wet ingredients (eggs, extracts, milk, and oil).

Add the dry mixture to the wet, stirring until just combined.

Using a standard size muffin/cupcake pan, scoop two tablespoons batter per liner. (Makes 12 muffins.)

Sprinkle with a pinch of raw sugar over each muffin, and bake 20-23 minutes until done.

Let cool and serve.

Enjoy!

Blackberry Dragon Fruit Smoothie

October 17, 2013 by MamaHarris 3 Comments

Dragon fruit is honestly one of the prettiest fruits out there. It’s so unique with it’s leafy and bright exterior and freckled insides, and I love the texture of the fruit. It’s light and mild, with a texture similar to kiwi. I came across some this year and I just couldn’t pass them up, and I decided to create a unique smoothie to incorporate their taste. One of the first things to cross my mind was blackberries. I just thought the contrast between the two fruits would be a unique blend, almost like opposites coming together. Adding a few other ingredients, the return is a mild and delicious treat!

Ingredients:

1 cup dragon fruit
1/2 cup blackberries
1/2 small banana
1/2 cup pineapple
1/2 cup coconut milk
1/2 cup peaches

Directions:

The most difficult part of this recipe would be peeling the dragon fruit. It’s really not difficult, don’t let the unique exterior fool you, just cut the fruit in half and scoop the meaty insides out.

The skin is actually pretty thick and stays intact, so the insides just peel right out.

Throw everything in a blender, pulse until blended smooth.

Serve with a small piece of dragon fruit and blackberry as garnish and a fun straw! Easy peasy!

Enjoy!

Healthy (and Gluten Free) Tuna & Avocado Bowls

October 10, 2013 by MamaHarris 9 Comments

When I think of eating healthy, vitamin rich foods one of the things that always tops my list is tuna. Tuna is rich in Omega 3 and protein, and it’s mild taste compliments a variety of meals. Mixed with the right ingredients it can be just the right fuel your body needs when you are eating right and getting in shape. Unfortunately, tuna tends to get combined with a ton of bad ingredients, which completely ruins the health benefits by adding unnecessary fats, carbs, sugar and sodium.

Recently, during a trip to WalMart I was in the tuna aisle and spotted the prettiest package of canned tuna. Ocean Naturals Skipjack Tuna definitely stood out from the rest of the tuna on the shelf, the packaging alone was so innovative and fresh, so I looked a bit further and saw this was a company with a conscience. Ocean Naturals is a new tuna brand with a fresh perspective. Ocean Naturals uses fewer and better ingredients than other brands, and the clearly label which species of tuna you are purchasing. In addition to that, their standards for catching the tuna are admirable! Here’s more from Ocean Naturals:

Responsibility:

We owe a debt of gratitude to the sea for all her beauty and bounty. The way we see it, our responsibility is to both educate and actively do our part to help sustain the resource for generations to come. It’s complicated, but nothing worth it is ever easy. Ocean Naturals starts by using only wild, responsibly caught fish. To us that means doing more than being dolphin safe. We strictly define what goes into each of our products by species so our light meat tuna isn’t a combination of mystery fish (some more endangered than others) but rather – 100% Skipjack. Plus we require that our Skipjack Tuna is 100% free–school caught without the use of FADs (Fish Aggregating Device) to help reduce the catch of non-targeted sea life.

With your Ocean Naturals tuna purchase, you can visit oceannaturals.com/my-tuna/ and enter the information from the can, it will tell you exactly where yours came from! Here’s what I learned about mine (I think this is way too cool!):

Your Skipjack Tuna was caught by:

Captain:: Louis Machado
Vessel:: Cape Cod
Vessel Flag:: United States
FAO Area:: FAO Area 71 (Pacific, Western Central)
Catch Method:: Purse Seine Free School (FAD Free)

Brand:: Ocean Naturals
Species:: Guaranteed 100% Skipjack Tuna
Item:: Skipjack Chunk Light Tuna in Water
Package:: 6oz Can
UPC:: 856007003052; Skipjack tuna (Katsuwonus pelamis)

One of several species labeled ‘light’ in the U.S., is considered by fisheries scientists to have healthy and abundant populations worldwide. Oceans Naturals skipjack is harvested in the Western and Central Pacific Ocean, where the largest skipjack resources in the world are found. These fish are managed by the Western and Central Pacific Fisheries Commission (WCPFC), and in many areas, the Parties to the Nauru Agreement (PNA), which institute conservation measures to help prevent overfishing from occurring.

Catch Method

Ocean Naturals skipjack is caught by purse seine vessels fishing on free-schools. In other words, without the aid of fish aggregating devices, or FADs. The use of FADs, especially in an uncontrolled way, can result in ecosystem impacts due to catching larger numbers of sensitive, unwanted, or non-target species (often called bycatch) than other methods.

Since this is a brand with a fresh approach to their product, I didn’t want to make the same old tuna sandwiches. I wanted something fresh and natural just like their tuna is. I decided to make little avocado bowls with fresh and healthy ingredients to compliment this tuna. No mayonnaise, cheese, or bread here! The end result is a low calorie and low carb dish with high nutritional content! Ocean Naturals gave tuna a facelift and this recipe is the result. Tasty, healthy, and beautiful!

Ingredients:

1 can Ocean Naturals Tuna, drained
3 tablespoons nonfat Greek yogurt
1/4 cup canned chickpeas, drained and rinsed
2 roma tomatoes, diced
1/3 medium onion, chopped
1/4 cup black olives, chopped
1 clove garlic, minced
salt and pepper, to taste
3-4 large avocados
1 lime
1-2 teaspoons cilantro, chopped

Directions:

Combine the tuna (fluff it a bit with your fork so it separates easily) with the Greek yogurt, chickpeas and tomatoes. Season with just a bit of salt and pepper.

Chop the onion and olives finely, either by hand or with a food processor.

Add olives and onion to bowl, also adding garlic.

Mix everything until well combined then cut avocados in half, removing the large seed. Scoop out a bit of avocado to make the “bowl” larger, mashing the excess avocado and add to the tuna filling.

Start filling up each avocado with tuna mixture. Top with cilantro and a few squeezes of lime juice.

Enjoy!

Enter to win Ocean Naturals tuna on Tuna Tuesdays at facebook.com/OceanNaturals, there’s six winners chosen every Tuesday! Good luck!

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Ingredients for Crust:

Directions:

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Your Skipjack Tuna was caught by:

Skipjack tuna (Katsuwonus pelamis)

Catch Method