What is in Milk? #Milk fuels a better healthy and strong future Got Milk?

Got Milk CampaignMilk is a gift of nature that has become one of the most popular foods, not only for its constant use, but also for its nutritional qualities and different applications.

What is healthy eating? A healthy diet is one that includes adequate and balanced in all food groups so that the body gets all the nutrients essential for good performance numbers. All balanced diet includes vegetables, fruits, dairy and low fat meats, grains and fats.

Milk is considered one of the most complete foods for two reasons:
1. because it provides the necessary nutrients for life: carbohydrates, proteins and fats and
2. vehicle because it is various vitamins and minerals. So it is not surprising that milk serves as raw material for many other dairy products.

Got Milk Campaign 2

Milk is undoubtedly a highly nutritious product that struts provides high degree of versatility in the kitchen. The milk may be included as an ingredient in various recipes or just eaten alone at the desired temperature.

This nutrient promotes bone and dental health, and contributes to blood clotting, muscle contraction, and when taken as part of a healthy diet can help prevent diseases such as osteoporosis, hypertension and obesity. “Recent studies have shown that consuming 3 fat dairy a day prevents the buildup of fat in the cells thus facilitating weight reduction.

It is also the vehicle of nutrients such as vitamins and minerals, among which we can mention phosphorus, magnesium, vitamin A, B2, B12 and D, which exert specific and important functions in health. Therefore, the daily intake of 2 cups of milk is recommended.

Milk is definitely a product you should not be without great food and friendly, and there are many health benefits that people experience daily consume.

This post is brought to you by got milk? Drink to a brighter future.

Check out these links where you can find more info, ideas and facts about the got milk? campaign.

Got Milk

http://www.facebook.com/gotmilk

Here is a beautiful printable for you, to place in your kiddos lunch box, bag or anywhere you want to make it more special when they are drinking Milk.

Got Milk growing up healthy

Spring Salad #HealthyEatingKids

spring salad
For a long time now I bean wanting to share this easy recipe with you guys, my daughter loves salad and this is one of her favorites, did I tell you the she is only 5 years old? Well yes, she is in fact a big fan of salad.
So one day she came up with all this things the she like to eat, and we make this super healthy delicious salad.
Is full with vitamin C, have the right portion of fruit, and because is toped with feta cheese, doesn’t need dressing, because the cheese is so creamy by itself, when you mix the salad it comes all together, and the grapes gives it just the right amount of sweetness.
Make it with your children, I’m sure the they would love the idea of a healthy, delicious, salad, made by there on hands.
Enjoy.

INGREDIENTS

  • 3 cups of fresh spinach
  • 1 cup of dice harts of palm
  • 2 tomatoes chopped or 1 cup of cherry tomatoes in half
  • 1/2 cup of crumble feta cheese
  • 1 cup of green grapes in half
  • 1 cup of dice cucumber
  • Salt and pepper to taste

DIRECTIONS

  1. In a bowl put all the ingredients mix, very carefully, add salt and pepper, and serve.
  2. This salad is great by it self, or as a side dish with any meat, double or triple the recipe and you can take it to a party.
  3. Or just add any other ingredient the you or your kids like.

Yields 4 servings.

Preparation time: 15 minutes
Cooking time: 0 minutes
Level of the recipe: Easy

Salmon Tacos #weekdaysupper

DSC_0011-4My goal always is to make delicious and super easy recipes so you can enjoy with the family.
This week is not different for my #weekdaysupper recipe I choose to make a healthy taco with salmon and spinach salad, yum, a great combination and better way to shake up your tuesday night, I’m sure this would be a new favorite in your house.
Fast and easy to make with every day ingredients, good for you and your family, a twist on a classic pack in flavor.

INGREDIENTS

  • 8 oz Fresh Salmon
  • 8 corn tortillas
  • 4 cups baby spinach
  • 1 cup cherry tomatoes in half
  • 1/2 cup chopped cilantro
  • Lemon for the fish (optional)
  • Salt, pepper and old bay seasoning to taste
  • 1 teaspoon of Avocado oil (or use canola or vegetable oil)
  • 2 tablespoons of your favorite dressing I use fat free ranch.

DIRECTIONS

DSC_0004Heat the oil to medium, cut the salmon lengthwise about 8 pieces and season with salt, pepper and old bay seasoning, add 4 at a time and cook for 3 minutes on each side.
Place the tortillas in a damp paper towel and heat in the microwave for 45 seconds.
In a bowl add the spinach, cilantro , cherry tomatoes and dressing, mix until combine.

Now everything is ready to make your tacos, just place a piece of fish in the tortilla and some salad, and you will enjoy the most delicious taco ever, you can alway drizzle some lemon juice .

This recipe makes 8 tacos.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

And for more ideas check out this week recipes.

Monday – Cravings of a Lunatic – Farmer’s Market Pasta
Tuesday – Basic N Delicious – Salmon Tacos
Wednesday – Noshing With The Nolands – Baked Lemon Sole with Parmesan Crust
Thursday – Shockingly Delicious – Healthier Santa Fe Frito Pie
Friday – Hezzi-D’s Books and Cooks – Jalapeno Popper Quiche
Sunday Supper Movement

RATATOUILLE #cookforjulia this #SundaySupper

It’s a great honor for me to participate this week as we celebrate a great woman and inspiration for us Julia Child.
She and her zest for life, left us an incredible culinary legacy.
His great ispiracion French food that led to devote the rest of his life to a culinary career muchosde inspired us to be great cooks.
 This week at #SundaySupper we are celebrating her 100 years and not for the fact that she is no longer with us keeps us from celebrate in style.
For those who had the pleasure to meet her and work with her is definitely a very special day for all of us that we have the videos and books has been an amazing school.
A great woman, wife, feisty and full of desire to succeed and transmit everything that she’s passionate, food. Celebrate with us in this day and enjoy delicious recipes inspired by a great woman Julia Child.

INGREDIENTS

  • 1 lb eggplant
  • 1 lb zucchini
  • 1 tsp salt
  • 7 Tb olive oil, more if needed
  • 1/2 lb (about 1 1/2 cups)  thinly sliced yellow onions
  • 2 slice green peppers (about 1 cup)
  • 2 cloves mashed garlic
  • 1 lb ripe red tomatoes peeled, seeded, and juiced
  • 3 Tb minced parsley
  • Salt and pepper to taste

DIRECTIONS

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly ans cook uncovered for about 15 minutes more,basting a spoonful or two of flavored olive oil. Be careful of your heat, do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold.

This recipe make 6 to 8 serving.


If this recipe just make you drool here is a list of more recipes, the this incredible family make to celebrate this great day.

#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème)  by Cooking by the Seat of our Pants 
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
#CookForJulia Dinner
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I
Poulet au Porto by Family Foodie 
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops by Big Bears Wife

Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

HEARTS OF PALM SALAD WITH AVOCADO a Great Aventure For #SundaySupper

What an amazing #SundaySupper we have this week, I feel very honored and excited because the company Merrell joins us around the family table.
I want to tell you that this recipe is inspired by the beautiful mountains of Costa Rica where for a long time my family and I went camping. Costa Rica is an exotic country that has the most incredible landscapes, mountains, beaches, parks, rainforests, and wonderful people.
As part of our tradition, the meals included in the Hearts of Palm, the product produced by the Palm. We use it to prepare a wide variety of dishes, but especially when we want to enjoy the beautiful scenery and fresh air.
When we came to the United States my husband and I realized even more the importance of inculcating in our children the family dinner, since being in Costa Rica we used to go to a family member’s house for dinner.
This is one of the most important traditions passed down generation to generation and when your family is so far away means even more.
It is super special for me to share this recipe as it is very attached to my roots and represents 100% of the versatility and beauty that the country has.
And in my family transmits the love and warmth every time we sit around the family table.
Encourage your children in this incredible tradition and make every Sunday special a unique moment to remember forever.
Enjoy.

INGREDIENTS

  • 4 ripe avocados
  • 1 head romaine lettuce, chopped
  • 2 cups chopped papaya
  • 1 can of 14.5 oz Hearts of Palm
  • juice of 1 lemon
  • 1 tablespoon agave nectar
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons of chopped fresh cilantro
  • salt and pepper to taste

DIRECTIONS

Cut avocados in half, remove seeds and peel, sprinkle with a little lemon juice.
Drain the can hearts of palm and cut into slices, stir gently with the papaya, cut the lettuce into pieces.

In a bowl make the vinaigrette, stirring, agave nectar, lemon juice, mustard, olive oil, salt and pepper, stir well until well blended.

In order to serve
On a plate place a cup of lettuce, one avocado half and 3 tablespoons of the mixture of Hearts of Palm with papaya, sprinkle a tablespoon of the dressing over and garnish with chopped cilantro.

This recipe makes 8 servings.

Preparation time: 20 minutes
Cooking time: 0 minutes
Level of the recipe: Easy


Merrell has chosen these 10 amazing bloggers to host a giveaway on their site.  Make sure you stop by for a chance to win some great Merrell Products.  
From city streets to mountain trails and everywhere in between, we are impressed by Merrell’s passion!

Here is the link to view the product in the giveaway:
Merrell is a clotting and footwear for the outdoors, stylish and comfy for an active lifestyle.

 http://www.merrell.com/US/en-US/Product.mvc.aspx/29021W/69308/Womens/Barefoot-Life-Wonder-Glove-Wool?dimensions=0


And check out all of the products related here:
www.merrell.com/barefoot


The inspiration and recipes don’t stop there, we have more reasons to celebrate wine, food, friends and #SundaySupper and you don’t want to miss these great posts and recipes:


Let’s celebrate wine, food, friends and #SundaySupper.  The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers.

You might want to say hello to our friends at Merrell too: www.merrell.com

Facebook www.facebook.com/merrellOr connect with them on Twitter @merrelloutside  Check them out on You Tube 

HEALTHY SPINACH FRITTERS

Here I give you this option very healthy to enjoy anytime of the day.
Delicious spinach fritters and do not be fooled by the name, because in fact are not fried at all.
I always try to offer healthier options without affecting the flavor of the meals, so I’m completely convinced that these fritters will be a success even with the children.
Vegetarian, gluten free, a perfect appetizer for a party.
I hope you enjoy.

INGREDIENTS

  • 1 package of frozen spinach
  • 2 eggs 3/4 cup masa flour
  • 1 teaspoon of garlic powder
  • 1 teaspoon of Italian herbs
  • 1/4 teaspoon of nutmeg
  • 1/4 cup of parmesan cheese
  • salt and pepper to taste
  • Cooking spray

DIRECTIONS

Place spinach in a bowl, soak a kitchen towel and place over defrost in the microwave for 5 minutes. Cool and add remaining ingredients mix until everything is well incorporated.

Heat a skillet over medium heat and spray with cooking spray, form patties and cook for 4 minutes each side or until golden brown.

Serve immediately.

This recipe makes 8 fritters.

Preparation time: 15 minutes
Cooking time: 8 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Aquí les dejo esta opción muy saludable y deliciosa, para que disfruten a cualquier hora del día.

Deliciosas frituras de espinaca, no se dejen enganar por el nombre, porque en realidad no se fríen, trato siempre de ofrecerles opciones mas saludables sin afectar el sabor de las comidas, por eso estoy completamente convencida de que estas frituras serán un éxito hasta con los ninos.
Vegetarianas, libres de gluten, un aperitivo o acompañamiento ideal para una fiesta.
Espero las disfruten.
INGREDIENTES
  • 1 paquete de espinaca congelada
  • 2 huevos
  • 3/4 taza de masa harina
  • 1 cucharadita de ajo en polvo
  • 1 cucharadita de hiervas italianas
  • 1/4 cucharadita de nuez moscada
  • 1/4 taza de queso parmesano
  • sal y pimienta al gusto
  • Spray de cocina
PREPARACION
Coloque la espinaca en un tazon, humedezca una toalla de cocina y coloque encima, lleve al microondas por 5 minutos para que se descongele.
Deje enfriar y agregue el resto de los ingredientes mezcle hasta que todo quede bien incorporado.
Caliente una zarten a fuego medio y rocie con spray de cocina, forme tortas y cocine por 4 minutos a cada lado o hasta que doren bien.
Sirva de inmediato.
De esta receta salen 8 frituras.

Tiempo de preparación: 15 minutos
Tiempo de cocción: 8 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

HEALTHY PASTA SALAD

I tried to find healthier options for my family, as the children get older it is important to take care of the fat and starch a day.

This recipe has a history, my grandmother made ​​us pasta with tuna salad because nobody in my house could eat as hot plate and for many years this has been our preference.
I started making this salad for my family and they loved it.
Now I’m traing of changing it and look for better options, more healthy for everyone to enjoy at dinner.
I make enough and keep in the refrigerator, my daughter is so fond of repeating and requests take to school for lunch.
It’s an incredible feeling when you’re feeding the family better and see that your children appreciate the effort, I do not sacrifice taste, I am convinced that no matter how healthy it must have a unique flavor and we all know that children sometimes are difficult to please.
I hope you enjoy it.

INGREDIENTS

1 package of pasta you prefer
2 cups chopped spring onions
1 cup chopped cilantro
1/4 cup light mayonnaise
3 teaspoons Dijon mustard
1 can tuna in water
1/2 cup chopped red bell pepper
the juice of half lemon
salt and pepper to taste

DIRECTIONS

Cook pasta according to package directions.
When is ready sprinkle with cold water to stop the cooking process.
In a bowl mix scallions, cilantro, red bell pepper, mayonnaise, mustard, tuna and pasta stir well.
Add salt and pepper, bring to refrigeration for 30 minutes.

Serving Size 2/3 cup.
Calories per serving 243.

Preparation time 20 minutes.

Versión en español CLICK AQUI

HEALTHY ZUCCHINI

This is a delicious option for seafood or chicken.

Very healthy and contains no fat. It is ideal for people who are on a diet because the zucchini is zero fat and low in calories.
If you eat this dish for dinner you will feel satisfied and will not cause any stomach heaviness.
Zucchini has a large amount of water and a very low caloric content has about 15 calories per 100 grams. It can be prepared in many ways and this recipe is one of them.
So enjoy more vegetables they are delicious and very good for the whole family.

INGREDIENTS

4 zucchini, cut into half moon
1 medium onion, cut into julienne
1 tomato, diced small
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon ketchup
Cooking spray

DIRECTIONS

In a hot pan spray with cooking spray add onion and tomato cook for 5 minutes.
Add the zucchini, salt, pepper, ketchup and garlic powder cook for 15 minutes over medium heat.
Serve immediately.

Preparation time 30 minutes.

Serves 6 people.

Versión en español CLICK AQUI