Healthy Eating

Ella has had a good weekend. She did run a low grade fever some and dark circles under eyes seemed to be the only notable symptoms. Her appetite was down as well but got better yesterday. We continue to just take this one day at a time and focus more and more about the foods we are giving her and trying to make them the healthiest as can be.

A healthy good friend of mine recommended a great website with wonderful healthy recipes. It truly is fabulous and the link is here ---  Weelicious Site
I have posted below a few of the recipes I plan to make this week. I am so excited because this site makes it so easy to accomplish our goal of healthy eating.

All recipes from the Weelicious Website

Vegetable Lasagna in the Crock Pot

Ingredients

• 2 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
• 1 15 oz container ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 tablespoon dried italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 1 box lasagna noodles (uncooked)
• 2 cups mozzarella cheese, grated

Preparation

1. Place the vegetables in a food processor and pulse to roughly chop.
2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot
5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.

The Easiest Kale Recipe | Weelicious: Kale Pesto (makes 1 cup)

Prep Time:5 minutes, Total Time: 5 minutes,

Ingredients
2 cups packed kale leaves
1/2 cup toasted walnuts*
2 tablespoons grated parmesan cheese
1 garlic clove, roughly chopped
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 cup olive oil
Preparation
1. Place all of the ingredients in a food processor and puree until smooth.
2. Serve over rice, pasta or as a sandwich spread.

Almond Banana Pancakes  (Serves 4-6) )

• Prep Time:2 minutes, 
• Cook Time: 6 minutes, 
• Total Time: 15 minutes, 

Ingredients

• 3 eggs
• 2 tablespoons agave nectar or honey
• 1 teaspoon vanilla
• 1 banana, mashed
• 1/2 cup plain yogurt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup almond flour/meal
• 1/2 cup flour (white or wheat will work)

Preparation

1. 1. Whisk the first 5 ingredients in a bowl.
2. 2. Whisk the remaining dry ingredients in a separate bowl.
3. 3. Add the dry ingredients to the wet ingredients and whisk to combine.
4. 4. Heat a large skillet or griddle over low to medium heat and add oil or butter (you don’t want the pan to be too hot or the pancakes will get too dark).
5. 5. Place several spoonfuls of the mixture in the pan, making several pancakes, and cook for 3 minutes on each side.
6. 6. Serve (preferably with an extra dollop of Yo Baby!
7. *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.