Tuesday, June 4, 2013

New Site!

I now have a website that I will be posting to instead of this blog, please go to estellekane.com and subscribe! Thank you and see you over there!

Wednesday, October 3, 2012

Hungry For Change Book

If you haven't seen the food documentary "Hungry for Change" now is your chance, they recently came out with a companion book to the movie and you can watch the movie for the next 3 days for free. Check it out HERE.

If you are interested you can buy the book off Amazon or wherever it is sold and you get some freebies along with it, such as the Food Matters recipe book! Definitely tempting...

Quinoa and Black Bean Lettuce Wraps

A nice and simple meal, I loved it because it was quick and light. The best part is my girls liked it and had I just served them the quinoa salad they would have been bored but because we wrapped it in lettuce all of a sudden it was fun and different!

Quinoa and Black Bean Lettuce Wraps

4 cups cooked quinoa
1 cup salsa
1/2 can of black beans, rinsed
1 avocado, chopped
1 bell pepper, diced
1 bunch of cilantro, chopped
pinch of cayenne
salt to taste
Bibb lettuce

1. In a large bowl mix together the above ingredients except for the lettuce
2. Wash the lettuce and take about 1/4 cup of the quinoa mixture and place in the whole lettuce leaves, wrap up and enjoy!

Saturday, September 29, 2012

ANDI Score Chart

Nutrient Density measures the benefits you get from a food compared to the number of calories it contains. Nutrient dense foods give you the most nutrients possible for the fewest calories. One way to measure nutrient density is the ANDI (Aggregate Nutrient Density Index) scale. Dr. Joel Fuhrman developed this scale and the nutrients included in the scale are calcium, carotenoids, lycopene, fiber, glucosinolates, iron, magnesium, niacin, selenium, B vitamins, vitamin C and E, and zinc. It also measures ORAC (Oxygen Radical Absorbance Capacity) which is a method of measuring the antioxidant capacity of foods. One thing to keep in mind is that the ANDI scale does not measure protein or fats, so remember that when you are formulating your diet and be sure to add in your beans and avocados! 

Thursday, September 27, 2012

Roasted Vegetables with Lentils

This is my new favorite dish. It is a recipe from Whole Living and I just changed it slightly and it was delicious! And once again sorry my pictures are so lame, my SLR camera is a little under the weather thanks to my wonderful children. 

Roasted Vegetables with Lentils

1/2 pound carrots, halved lengthwise
1 red onion, cut into 1-inch wedges (I skipped)
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
2 bell peppers, sliced (added)
10 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup dried French green lentils, rinsed
1 shallot, halves
8 teaspoons apple cider vinegar
2 teaspoon Dijon mustard
1 stalk celery, thinly sliced, plus leaves (didn't have on hand, but wish I did)

  1. Heat oven to 425 degrees. On two baking sheets,
    arrange carrots, onion, squash and peppers; drizzle
    with 2 tablespoons oil, and season with salt and
    pepper. Roast, turning once, until caramelized
    and tender, about 30-40 minutes.
  2. Meanwhile, place lentils and shallot in a medium saucepan
    and cover with water by two inches.
    Bring to a boil, then simmer, covered, until
    lentils are tender, about 20 minutes. Drain;
    Season with salt and pepper.
  3. Combine vinegar and mustard and remaining oil and whisk together. 
    Toss lentils and celery with vinaigrette and season with salt
    and pepper. Spoon over roasted vegetables.
    Garnish with celery leaves.

Saturday, September 22, 2012

Sautéed Gnocchi with Kale

I love this dish for many reasons but the best one is that it is fast! It can be on the table in 15 min. If you are not familiar with gnocchi, they are small dumplings made from potato and flour. Often times you boil the gnocchi but in this recipe you saute them in a pan with a little oil.

Sautéed Gnocchi with Kale
1 tbsp of olive oil
1 package whole wheat gnocchi
1 15oz can of beans, I used black beans
1 15 oz can of diced tomatoes with italian herbs
2 cloves of minced garlic
1 bunch of kale, washed and chopped, stems removed
salt and pepper to taste

Heat the olive oil in a pan on medium heat, add gnocchi and toss to coat. 
Saute the gnocchi for about 7-8 min, until the are plump and browned

Add the can of rinsed beans, the can of italian seasoned diced tomatoes and minced garlic, 
saute for 2 minutes. 

Add the chopped kale and saute for another 2-3 mins, season with salt and pepper. 

And that's it! Enjoy!

Saturday, September 15, 2012

Veggie Fajitas

I love these fajitas! They are easy and very good. Sorry for the lame iphone pictures!

Veggie Fajitas

2 red bell peppers, sliced
2 zucchini, sliced
8 oz fresh mushrooms, sliced
1 red onion, sliced
1/2 cup salsa
1 tsp cumin
salt to taste

flour tortillas or hard taco shells

Garnish with tomatoes, lettuce, beans, avocado, or whatever else you fancy!