Ingredients:

• 3 14 1/2-ounce cans vegetable broth
• 5 tablespoons olive oil
• 2 shallots, chopped
• 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
• 1 cup  medium-grain brown rice
• 1/2 cup dry Sherry
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
• 3/4 teaspoon chopped fresh thyme

Directions

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Heat olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

• 8 egg whites
• 1 3/4 cups white sugar
• 2 1/2 cups hazelnuts, skinned and chopped
• 2 1/2 cups chopped almonds

Directions

1. Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
2. In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
3. Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
4. Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.

Directions

In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.

Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.

Ingredients:

• 1 large green bell pepper, chopped (1 cup)
• 1 large onion, chopped (1 cup)
• 7 organic, free-range large eggs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 whole-grain tortillas (8 to10 inch)
• 1/4 cup cooked black beans
• 2 cups baby spinach
• 1/4 cup chunky-style salsa

Directions
1. Heat non-stick skillet or lightly coat cast-iron skillet with canola oil; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.

2. In medium bowl, mix egg with 2 T. water, salt and pepper until well blended. Pour egg mixture over vegetables; cook until set, occasionally stirring gently.

3. Meanwhile, place tortillas in aluminum foil and heat in oven at 250 degrees for 15 minutes.

4. To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with black beans, 1/4 cup baby spinach and salsa. Roll up tortillas and enjoy.

People always ask what I eat to stay fit and energetic.

It’s a tough question because I enjoy so many wonderfully healthy foods! But it’s a good question, and I admit to having the same curiosity about what people eat.

But rather than rattling off my huge list of faves , I’ll give you a peak into my daily diet staples. These are just a few items that I always have in my fridge and cabinets, and eat on a regular basis.

Apples:
Yes, I actually do eat an apple a day. And not just the fleshy part, but the whole darn thing – seeds, core and all. There’s something about a cold, crunchy apple that satisfies my palate. I savor the sweetness, and the fiber fills me up for 3-4 hours between meals. My favorite time to eat an apple is 3:00pm when I’m hungry and need energy, but don’t want anything too hefty before dinner. When I’m craving a peanut butter sandwich, but don’t want all the bread and calories, I’ll slather some natural peanut butter on apple slices and enjoy this tasty treat while relaxing on my patio.

Coconut Water:
After my long runs in the hot, dry Colorado weather, I look forward to the hydrating effects of coconut water. Coconut water (or juice) is the thin liquid found inside young green coconuts —not to be confused with creamier coconut milk, which is made from the white flesh of older coconuts. Coconut water provides about 600mg of potassium per cup (more than a banana), along with some calcium, magnesium and sodium – all the electrolytes you’d find in a sports drink like Gatorade, but without all the sugar, chemicals and dyes. You’ll find coconut water at most natural foods stores.

Baby Spinach:
I love spinach and add it to my smoothies near daily for breakfast or lunch. Just a handful will do! With the fruit and other ingredients I add to my blender, I can’t even taste the spinach, and I feel good knowing I’m getting extra veggies that I may have missed otherwise. I also put spinach in my omelets, and the whole family adores my spinach salad topped with avocado, strawberries, walnuts and balsamic vinegar. I’ll also toss it into a bowl of quinoa or brown rice along with a handful of raisins and a sprinkling of curry powder, celery seed powder and sea salt.

Eggs:
Despite my commitment to eating less animal protein, we’re a big egg family. My boyfriend Andrew makes a mean veggie omelet, which I crave about 2-3 times per month. I also use egg whites about 3-4 times per week in my yummy Oatmeal Pancake (see below), and Max enjoys three hard-boiled egg whites sprinkled with a little sea salt and pepper for breakfast. It’s a great protein compliment to his whole-grain waffle with fruit. If you’re going to eat eggs, buy the real thing. Don’t do the liquid processed brands that contain dyes and other stuff you just don’t need.

Almond Butter:
I’ll admit, one of life’s simple pleasures is as a big spoonful of almond butter when I’m craving something sweet, rich and creamy. Two tablespoons is 200 calories, so I cut this in half on most days, or allow myself the full 200-calorie snack on days when I’ve expended more energy through exercise. I also like to spread it on a crisp Fuji or Gala apple, or mix a spoonful into my warm quinoa cereal or oatmeal. Have you seen the new Justin’s Nut Butter single-serving packs? These are great for hiking, biking, and packing in kids’ lunches!

Cherry Tomatoes:
These are an easy snack when I’m putting the evening meal together and need something sweet and tangy to hold me over. I also add these yummy morsels to Max’s lunch a couple times a week, and it’s our stand-by veggie when his friends come over and I know they won’t eat green beans or broccoli! We also dip cherry tomatoes in hummus, or toss them with a little warm, whole-wheat or gluten-free penne, olive oil and sea salt for a quick family meal.

Rolled Oats:
Quaker should really give me a kick-back for the amount of oats I’ve eaten in my lifetime! Oatmeal is a breakfast favorite that sticks to my ribs and gives me a sense of calm and overall wellness. I rarely dress it up, but if I do, I’ll add a little cinnamon and vanilla flavoring, and maybe a splash of almond milk. I also make a fabulous porridge by putting in 2 T. raisins or chopped dates and 2-3 t. of maple syrup into the saucepan while the oats are cooking.  My famous oatmeal pancake is made by blending together 3/4 cup rolled oats (uncooked), 4 egg whites, and 1 T. Eden brand apple butter – pour the blended batter onto a non-stick skillet and cook over medium heat until done. This makes one big pancake, and is portable enough to take  to work or gobble up after a workout.  Often I’ll throw a ¼ cup of oats in my smoothie, and my favorite cookie on the planet is a chewy oatmeal and raisin.

Organic Blueberries:
Organic blueberries, especially in the summer when they’re in season, are a sweet and simple way to amp-up your antioxidants. We put blueberries in our smoothies, and have fun making gluten-free blueberry muffins and pancakes on the weekends (try the Pamela’s-brand baking mix). A handful of blueberries in the afternoon cuts my cravings for sweets, especially when I couple it with a handful of walnuts. Try this: blend one cup blueberries with one cup silken tofu, ¼ an avocado and 2 teaspoons honey or maple syrup for a yummy pudding! Sound weird? Just try it and tell me what you think.

Greek Yogurt:

Aside from being deliciously thick and creamy, most Greek yogurt is made with all natural ingredients and contains several strands of probiotic cultures – great for your gut! I don’t eat yogurt as much as the boys, but I’d rather they eat Greek yogurt than the highly sweetened commercial yogurts (which have as much sugar as a pack of M & M’s!). Eat the low-fat, plain varieties and add fresh fruit and/or a touch of honey to sweeten. You can also use Greek yogurt as a replacement for sour cream in recipes, or add a dollop to your baked potato. It contains about 14 grams of protein per serving, where other yogurts contain about 7-8 grams.

Salba Seed:
It has been shown that Salba is the richest whole food source of Omega 3 fatty acids and fiber found in nature. Every 12g serving of Salba provides over 2,700 mg of Omega 3’s and over 4 grams of dietary fiber, with less than 0.5 g net carbohydrate per serving. Gram for gram, Salba has six times more calcium than whole milk, three times more iron than spinach, and fifteen times more magnesium than broccoli. It’s all-natural, has no trans fat, is gluten free, has almost no carbohydrates and is non-GMO. That’s why I love it!
I sprinkle ground Salba on my oatmeal, quinoa and salads, and will use it in baking recipes that call for flax. I put the whole seed in my smoothies and also add 1-2 tablespoons to sauces and stews for thickening. You can buy Salba at Whole Foods markets and most Kroger stores, and can find some of my Salba recipes at www.salbasmart.com.

Vanilla Almond Milk:
I don’t drink milk, but love to have a sweet beverage or topping for my whole-grain cereal or oatmeal every now and then. For people who want to avoid dairy products, vanilla almond milk is a great alternative! It tastes great and one cup contains 40 calories, whereas 1% milk contains about 100 calories. I put ½ cup almond milk in my smoothies in addition to ¾ cup water, or I’ll sweeten my oatmeal with a splash. During the colder months, I’ll relax with a warm cup of almond milk in the afternoon or evenings.

Honey:
Honey is a wonderful staple to keep in your kitchen. Not only is it a yummy, natural sweetener, it also contains a variety of vitamins and minerals, along with antifungal and antibacterial properties to fight off infections.
We drizzle honey in our tea, and use it as sweeteners for marinades and salad dressings. Max also likes a little squeeze on his tongue when he’s craving something sweet, and I mix it into Tahini (sesame seed butter) for a yummy spread on whole-grain bread and rice cakes. If you like honey mustard, mix 1/2 teaspoon of honey into 1 tablespoon of Dijon mustard and use it as a sandwich spread instead of mayo. We also use honey instead of sugar in most recipes. Click Here for tips on replacing sugar with honey in baking.

Green Tea:
I truly look forward to my cup of green tea in the morning. It’s comforting to know I’m receiving the antioxidant benefits, with enough caffeine to support mental acuity, but not so much that I feel addicted, dehydrated and drained. I usually get the stronger varieties such as Gunpowder, but enjoy the Jasmine and milder varieties as well. Until a few months ago I would put honey in my tea every morning. Now I just add the honey as a treat since this keeps my weight and blood sugar in check.

Protein Powder:
I use protein powder when I need to a little protein boost, but don’t want nuts, beans or animal products. My two favorites include:  1) NutriBiotic Rice Protein powder (berry-flavored), and 2) JuicePlus+ Complete vanilla-flavored shake mix. I use the rice protein as a mix-in with my oatmeal, or for this easy ‘sorbet’ recipe: Two tablespoons NutritBiotic berry-flavored rice protein, 1 cup frozen blueberries, and enough water or almond milk to mix but not make liquid. You can add a little honey or stevia to sweeten, but I enjoy it without the sweeteners. It’s a cool, refreshing treat without all the sugar.
The JP+ Complete shake is an outstanding addition to anyone’s diet, providing a solid source of plant-based protein, with the added benefits of whole-food concentrate fruits, veggies and grains. Our entire family enjoys smoothies with either the chocolate or vanilla JP+ Complete and these add-ins: ½ a frozen banana; 1 cup blueberries, strawberries, apple, mango or peaches; 1 handful spinach; ½ c. almond milk, soy milk or coconut water; ¾ c. water; 1 T. Salba seed; and ice. Blend and serve…deeee-licious!

So there you have it…a peak into my fridge.  Now, I didn’t include the occasional coconut milk ice cream that shows up, or the dark chocolate from The Healthy Chocolate Shop that I’ve been enjoying this week, but I’ll save this for another blog – “Julie’s Guilt-Free Decadence”. Hmmm.

I’d love to hear what’s in YOUR fridge…please share and pass along some recipes too!

Ingredients

• 1 medium yellow squash, sliced lengthwise
• 1 medium zucchini, sliced lengthwise
• 1 medium eggplant, sliced into 1/2-inch thick rounds
• 1 red onion, sliced in 1/2-inch thick rounds
• 2 Roma tomatoes, sliced in 1/2 lengthwise
• 1 red bell pepper, stemmed, seeded, and quartered
• 1 yellow bell pepper, stemmed, seeded, and quartered
• 2 portabello mushroom caps
• 3 green onions
• Kosher salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar

Preheat grill to high.

Prepare all vegetables. Place vegetables in a roasting pan with green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

Ingredients:

4 six-ounce fillets of rainbow trout.
¼ cup of canola oil.
2 tablespoons of fresh lime juice.
1 tablespoon of ginger root, minced.
1 teaspoon of grated lime peel.
1 teaspoon of crushed red pepper.

Directions:

In a suitably sized saucepan over medium heat, sauté the minced ginger and grated lime peel in the canola oil, until just lightly browned and aromatic.

Remove the saucepan from the heat, then stir in the crushed red pepper.

Once the oil has completely cooled, gently whisk in the lime juice and reserve.

Heat the grill to a moderate temperature.

Brush the grill pan with some oil to reduce sticking, and grill the trout fillets with the flesh side down for about 2 minutes.

Gently turn the fillets and grill for 2 minutes more, or until the trout turns opaque.

Serve the trout immediately with a splash of the ginger/lime mixture.

*A great snack to make with kids after school!

Ingredients:
• 1 whole wheat wrap
• 4 strawberries OR small handful of raisins
• I ½ tablespoons low fat cream cheese
• 4 teaspoons granola
• Drizzle of honey

Directions:
Split the wrap into 4 equal long sections
Spoon cream cheese into middle of each section
Cut up strawberries into quarters and place onto cream cheese OR sprinkle raisins
Sprinkle one teaspoon of granola and drizzle with a small amount of honey
Roll up your 4 mini wraps and enjoy!
Makes 2 servings

Ingredients:
2 tbsp lemon juice
1 tbsp orange juice
1 tbsp honey
2 large nectarines, sliced into wedges
1 cup raspberries
1 cup blackberries
2 tablespoons chopped fresh mint

Preparation:
Whisk lemon juice, orange juice and honey until blended.
Place cut nectarines and berries in a serving bowl. Drizzle citrus and honey mixture over fruit. Toss gently to combine. Scatter mint on top. Refrigerate until ready to serve.

Serves 4

Ingredients:
1 tbsp olive oil
2 cloves garlic crushed
2 medium zucchini, cut in half, then into sticks
1 pint grape tomatoes, halved lengthwise
3 cups baby spinach
1 tbsp fresh lemon juice
Freshly ground black pepper

Preparation:
Heat oil on medium-low heat in a large skillet. Add garlic and cook for 1 minute. Turn up heat to medium and add zucchini. Sauté for 3-4 minutes, then add tomatoes. Sauté for 1 more minute, then add spinach. Once spinach has wilted – about 3-4 minutes – add lemon juice and black pepper. Turn off heat. Stir through, then serve.

Serves 6