Fresh Turkey Tacos

fresh-tacos-1837

 

Whats for dinner at your house tonight? Katie is making some fresh turkey tacos!

Fresh Turkey Tacos

Ingredients:

2 Tomatoes

1 Avocado

Fresh lettuce or any leafy green

Cut red onion

1 lb of lean ground Turkey

Corn Tortillas

Directions:

Cook the ground turkey over medium heat until brown and cooked through.

Add taco seasonings (packet or add your own spices! I like to use a Penzy’s spice called Northwoods sometimes for a little different flavor).

Add a cup of water with spices and simmer for 5 minutes.

Prepare toppings: Cut fresh lettuce, avocado, tomato & onion.

I heat my corn tortillas up for a minute to soften them and melt a little cheese on the bottom before I place my toppings on.

A full serving of veggies and lean protein!

Variations:  Diced mango and pineapple along with a white fish instead of turkey!

Roasted Asparagus and Green Onion

Asparagus roasted and tied with green onion

 

Asparagus, more than just a spelling word, is an interesting vegetable to eat. It is chock-full of goodness for the body, including Vitamin A, Thiamin, Vitamin B6, Vitamin C, Potassium, Calcium, Iron and is high in Folic Acid and  fiber. This spring vegetable is harvested between April and June in our Wisconsin. Are you ready?

Here is an easy recipe to roast asparagus. Back in the day, it was one of our favorite Atkins diet recipe because it is low-carb, too! We enjoyed it with green onions (or scallions, if you prefer). This recipe serves 2-4 people.

Ingredients:

1 pound asparagus (12-15 spears) with the tough ends trimmed off

4-8 green onions with the ends trimmed

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon pepper

Asparagus and Green Onion

Directions:

1. Place asparagus and green onions on a cookie sheet. I like to mix up these vegetables to blend the flavors: a few asparagus, a couple green onions. Smells  great whatever placement is preferred!

2. Drizzle with olive oil, then sprinkle freely with salt and pepper.

3. Roast asparagus in a 400 degree oven for 20-25 minutes.

4. Let cool for 10 minutes. Then, for an extra cute presentation, wrap the  green onions around a few asparagus. It’s like giving your asparagus a little hug to thank it for its tastiness! Enjoy!

Pickled Chioggia Beets

beets holly

Greetings, and what a beautiful day it is!  Heading out to SW Wisconsin this weekend for some nature and leisure time, watching my husband fly fish and reading books under trees. Here is a recipe for Pickled Chioggia Beets.  I was inspired to try it after receiving my chioggia beets in my last Brewer’s Organics delivery!

Pickled Chioggia Beets

Makes (3) 500 ml jars

Ingredients:

2 1/2 pounds scrubbed beets, tops and stems removed

2 cups white vinegar

1 cup rice wine vinegar

3/4 cup water

1/2 cup sugar

2 tbsp pickling salt

1 tsp coriander seeds

1 tsp mustard seeds

3 cloves garlic

rosemary (optional)

Directions:

1. Boil the beets in a large pot of water for 25 minutes or until the largest beet is fork tender. Drain and place in a bowl of cold water. Once cooled trim the skin from the beets. Slice and set aside in a clean bowl.

2. While the beets are cooking clean and process 3 jars and the screw lids in a boiling water canner for 10 minutes. Keep hot in the water while you clean and slice the cooked beets.

3. While you prep the beets combine the vinegars, water, sugar, salt, and seeds in a medium saucepan. Bring to a boil and keep hot, hot until ready to use.

4. Quickly drain your sterilized jars. Keep the water boiling.

5. While they are still hot add a garlic clove to the bottom of each jar, then fill with beets. Stop filling 1/2” from the top. Carefully pour in the pickling liquid, leaving at least a 1/4” from the top of the jar of space. Wipe the rim of the jar with a clean cloth and screw on the lid.

6. Process for 20 minutes in a boiling water canner. Do not start timing until the water comes to a boil after you add your jars.

Enjoy the beautiful weather!

Holly

Meet the McDonald Family: Black Bottom Chocolate Cupcake Recipe

mcdonalds3

 

Hello we are the McDonald’s. This is our first attempt at blogging and Brewers Organics!

I am CJ and my wife is Rachel. We currently live in New Berlin and grew up in Wauwatosa. Our son Mason is going to turn two years old in June and we welcomed our first daughter Maggie into the world on April 10. We both work full-time. Rachel is a Physical Therapist Assistant at the Milwaukee Catholic Home on the East Side. I am an airline pilot for Delta Airlines based out of Minneapolis. We look forward to sharing our new experiences with raising two small kids and trying to eat healthy at the same time!

We are eagerly awaiting our first box from Brewers Organics! As any parent can relate, it is always a challenge to juggle a full-time job, take care of the kids, and eat healthy all at the same time. It is so easy to fall into the rut of either eating out or making the same meals over and over again at home. Getting a fresh supply of fruits and vegetables delivered every week is a great excuse to try something new.

 

mcdonalds2              mcdonalds

 

Mason is almost two and he is a big fan of fruit but like most kids his age, not so much of vegetables. Rachel and I have made it a point to introduce more vegetables into his diet, even if that means trying to mix it (hide) with other fruits. Having new vegetables show up on our doorstep every week will force us to tackle this issue.

While the McDonald Family is waiting for their fruits and veggies to arrive, they have shared with us one of their favorite homemade dessert recipes.  Mason loves these chocolate cupcakes!

Black Bottom Cupcakes

Ingredients:

1 (8 ounce) package cream cheese, softened

1 egg

1/3 cup white sugar

1/8 teaspoon salt

1 cup miniature semisweet chocolate chips

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon cider vinegar

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended.

Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

Hungry for Change: creating a morning juice routine

 

In this post, fitness blogger Ashley talks about her new morning juice routine:

So it’s the weekend…I’m always happy to relax a bit, spend time with my family and friends and just get myself ready for the next week. Last weekend, I decided to make some healthy lifestyle changes.

It all actually started when a documentary was brought to my attention. Typically, Netflix gives me the opportunity to spend countless hours watching entire seasons of mindless dramas like Friday Night Lights. Though I was really sad to say goodbye to all my friends in Dillon, Texas, I can’t say I learned much from it besides how not dramatic my life is compared to tv shows most days.

Well, in this instance I was told that I should watch a documentary called Sick, Fat and Nearly Dead. It is about an Aussie, Joe Cross, who comes to the US for 60 days to go on a juicing fast. He was obese, unhealthy and suffering from a chronic disease that required him to be on many medications with numerous side effects. He was closely monitored by doctors throughout his journey because all he consumed were fruit and vegetables in juice form as well as tea and water. Long story short, he lost around 100 pounds and was able to stop all of his medications and to this day he is feeling great and is actually very well known for his choice to take a stand and change his life.

There was another documentary that piggy-backed off of it called Hungry for Change. This really impacted me. So many of the foods that fill our grocery store shelves are terrible for us. Partially hydrogenated oils, aspartame and sugar are just a few of the topics health experts tackle. It was almost as if I had a mini epiphany by the end of the documentary. I mean I eat pretty healthy for the most part. I have my days where I struggle or have a social event or family party to go to where the temptations are endless. But in my day to day, I tend to make good choices. I just realized that there are some new things I want to incorporate in my everyday.

The main change I decided I wanted to make was to start using a juicer. Vegetables and fruits in their purest state are the most nutrient rich. So that is what I have been doing for the last week. The baseline of this ‘diet’ that doesn’t feel like a diet is broken down as follows: 50% of daily calories should be from veggies and fruit, 25% from protein and 25% from whole grains. The more organic, grass fed, farm raised, cage free foods I can consume, the better.

So for now, I will leave you with a yummy morning recipe that i’ve come to really like.
The three ingredients are carrots, apples and a lemon. The following information about these fruits and their benefits are from www.rebootwithjoe.com:

Carrots: richest plant source of vitamin A, and a good source of potassium.
Apples: contain antioxidants that help protect “good” cholesterol levels in the blood.
Lemons: High in vitamin C and anti-inflammatory. Also contains natural anti-nausea and overall digestive-aid properties.

So take two carrots, two apples and a peeled lemon, put them all through the juicer and just like that you’ll have about 16 ounces of morning energy. I’ll have some rolled oats with peanut butter or eggs along with it to carry me through most of the morning.

So my journey has only just begun but I’m feeling motivated, energized and excited the reap the benefits of my healthy choices.

Well, I’m off to laugh at an episode of Modern Family before bed.

Adventures in Fennel

fennel

 

New to fennel?  So was Katie.  Here is what she did with it:

Roasted Potatoes & Veggies

1/2 lb of organic potatoes quartered

1/3 cup of olive oil

1 packet of Onion Soup Mix (or homemade equivalent)*

1 red pepper cut into pieces

1 fennel root and stalk cut into pieces

 

Directions:
Preheat oven to 375 degrees.  Toss the quartered potatoes in olive oil in a large bowl. Add the onion soup mix, fennel and red pepper.  Toss to coat. Place in a baking pan and cook in the oven for 30 minutes.

 

Want a natural Lipton Onion Soup Mix copycat?  You can make your own with this recipe:  

3/4 cup instant minced onion

1/3 cup beef bouillon powder

4 teaspoons onion powder

1/4 teaspoon crushed celery seed

1/4 teaspoon sugar

5 tablespoons of this mixture = 1 package of Lipton Onion Soup Mix when cooking

 

Warming up with Himalayan Dal Soup

 

The weather isn’t quite warm enough yet to start her garden.  In the meantime, Holly has posted a link to her favorite Himalayan Dal soup recipe:

Enjoying Day #2 of beautiful Milwaukee weather, with rain and cold temperatures on the way to finish off the week!  The gardening books from the library are stacking up, ready to provide us with ideas and instructions for building our raised beds and cold frames!  The kids spent hours with us on Sunday, hauling rocks, dirt and old leaves around the yard and into the compost bin.  Our daughter sat on an overturned garden pail, in her garden gloves, gently pulling last fall’s leaves out from around the new plants poking their way out into the sun.  This experience has served to be a lesson for all — a lesson of concentration for our 8 year old boy, who continually stopped and started his job, interrupted, played ball, picked up worms (and threw them at his sister), all while avoiding the task he was assigned.  It was like a domino effect, he’d stop working, we would stop working to redirect, and over and over.  Patience, patience.  This garden will take a lot more patience than we expect…but the rewards will be worth it.

Recipe for Himalayan Dal

This is my favorite soup in the entire world, and Himal Chuli, a Himalayan restaurant in Madison, WI, is kind enough to make it available to the public!  I am planning to grow tomatoes, cilantro and garlic in my garden to use in recipes like this!

http://thirdcoastdaily.com/2012/07/himal-chuli-a-madison-landmark/

Meet Ashley; nutrition and fitness blogger

 

 

Ashley

My name is Ashley and I’m 27 currently living in Waukesha, Wisconsin.  I am a certified Personal Trainer and have been in the field for four years.  I also completed my fifth season as the Head JV Girls Basketball Coach at Brookfield Central High School.  I enjoy playing sports and working out as well as learning new ways to keep my body healthy and clean through nutrition.  When I’m not at the gym or on the court, I enjoy taking photos and spending time with my family and friends.

I work at two different gyms with two very different styles which I love as my days are never the same.  I have the wonderful opportunity to help people reach their health and fitness goals on a daily basis,  (though some days they forget that I have their best interest at heart; one of my clients told me just a couple days ago I don’t believe in letting them breathe).

I have learned over the years that in order for me to be a successful trainer, I need to practice what I preach, Mostly… there are going to be off days for me too contrary to what some of my clients might think.  I truly enjoy working out and feeling good about myself and wish for nothing more than everyone I come in contact with to eventually have the same experience.

My active life all started when I was six and sports became part of my every day. My mom even let me try baton twirling which lasted for a couple years…too many leotards and pink roller filled nights for me. So I left my baton behind and ended up playing three sports in high school and continued on to play basketball at the collegiate level.

I’m still involved in basketball, playing weekend pick up games and have been the Head JV Girls Basketball Coach at Brookfield Central for five years so far which I absolutely love. I have to admit that the years when I was playing sports everyday were some of the best days of my life. I have made lifelong friends, learned discipline, motivation and perseverance which have helped me become successful in my career. I guess what I’m really trying to say through all this babble is fitness and wellness, have always been a way of life for me.

Along the way I have learned a lot about nutrition and diet as well.  I have learned what works for me and what doesn’t.  I want balance, moderation and variety when it comes to food…and some ice cream here and there.

Which I guess brings me to the reason I decided a blog would be kind of a cool addition.  I’m a realist, though like everyone I have my moments, but overall I want to portray a lifestyle to my clients that is healthy and active.

So this blog will be twofold: first of all, I will be focusing mainly on diet and nutrition.  The majority of the people I work with enjoy or at least tolerate the exercise part of a healthy lifestyle, it’s what they do outside the gym that holds them back.

Secondly, since fitness is part of my every day, I will make it a part of yours too…or at least four times a week. Yes, I know some of you are shaking your head thinking to yourself, “psht, this girl is crazy.” With that said, I’m excited to get this blogging journey started and have Brewers Organics with me along the way. I will take a time out from writing when Glee is on though to practice my singing skills.

Juicing With The Kids

 

Juicing with Kids as they await the tasty treat

 

Wow, juicing is extra fun with kids! Kids naturally like the sweetness of fruits and some vegetables and to see it pulverize into juice is like magic to them. My 3 and 5-year olds ooh’d and ah’d over the miraculous change of colors in the juice and the exciting roar of the juicer. Best of all, they loved the taste of this child-friendly juicing recipe! Juicing is not difficult either as there are many basic juicers sold today with basic instructions. Juicers also extract the pulp which blenders do not do. Soon, you’ll deplete your fruit bowl and crisper drawer of fruits and vegetables just for the sport of juicing! Eager cries of “let’s get more apples!” and “what if we try a cucumber?” turn this activity into a delicious science experiment. Juice and have sweet, tasty fun!

 

Juicing with Kids ingredients

 

Juicing with Kids Recipe:

Needed:
1 orange

3 carrots

1 apple

This combination features some favorite foods at my house! It will make one 8 oz juice serving, depending on the size of the fruits and vegetables. To make more, simply double or triple the ingredients, depending on how many kids are eager to take part!

Personally, we took some juicing liberties that not every juicer needs to take: we chose to peel the orange and core the apples. Citrus zest can be bitter and even a little over-powering to children. Coring apples is optional to remove questionable seeds but we mostly do it because my Golden Retriever, Louie, drools hungrily for apples in any form and he needed to feel a part of the experience!

We added each ingredient, one by one, and celebrated as each bit of juice dripped down into our waiting cup. Even our cat, Mozart, got into the watching act!

Juicing with Kids and Mozart the cat

 

Soon, it was over and contented drinking began. “Delicious!” was the verdict of my children.

Juicing with Kids Lauren drinking

 

Juicing with Kids Nolan drinking