Wednesday, March 11, 2015

#WCW What's Cookin' Wednesday; Going Green with Asparagus!

This week's #WCW What's Cookin' Wednesday features a healthy, easy recipe from our OWN Wellness Coach, Delia Rice. 

Inspired by the dinner I made last night…let’s talk about ASPARAGUS! 5 spears has only 20 calories, 0 fat or cholesterol, 5 milligrams of sodium, 400 mg of  potassium, and 3 grams of fiber! It also has 60% of the daily recommended amount of Folacin. What’s that, you ask? It helps prevent liver disease and plays an important role in the prevention of neural tube defects, such as spina bifida-which affects 2,500 babies a year!

This is the time of year when asparagus is at its best! Feb-June, April being the peak time. Last night I simply chopped off a bit of the ends, washed, tossed in melted coconut oil, arranged them on a baking pan and roasted them in the oven at 375 for 14 min. Hot out of the oven I sprinkled with a little pink sea salt.

If you really want to have some fun…try this with your asparagus:

1 lb of fresh asparagus
8-10 strips of bacon, preferably without sodium nitrates!

Wash and trim your asparagus(or as my daughter calls them, Palm Trees). Cut your bacon strips in half crosswise. Wrap one half of the strip of bacon around each asparagus spear, leaving the tip and end exposed.
Lay them on a cookie sheet-be sure to use one with sides, so that bacon grease doesn’t drip off and make a mess!
Bake at 400 degrees for 20-25 min, basically until the bacon is cooked. DELICIOUS warm or at room temp!  A great, easy appetizer to take to that St. Patrick’s Day party this weekend!!


Wednesday, March 4, 2015

#WCW What's Cookin' Wednesday; Going GREEN for St. Patty's Day with Avocado Dip

This week's #WCW What's Cookin' Wednesday recipe from our OWN Wellness Coach, Delia, is a super fast, yummy snack option... just in time for channeling your Irish spirit! 

I am always trying to find more ways to get the kids to eat more veggies! I like to keep carrot sticks, raw broccoli, cauliflower, celery, jicama(if you’ve never tried it, do!), and bell peppers sliced up, washed, and in containers in the fridge so that we can grab a healthy snack.

Now, even I occasionally like to have something to dip those veggies in, but dredging them in ranch dressing kinda defeats the purpose of the healthy snack! Here’s a healthier alternative:
AVOCADO DIP (aka “Shamrock Dip”...hey! I have a 5 yr old and it’s close to St. Pat’s Day)

2 ripe avocados
4 tablespoons extra-virgin olive oil
2 cloves garlic
1 tablespoon fresh squeezed lemon juice
½ tsp pepper
Pinch of cayenne pepper(or leave out if you want a milder dip)
1 cup of mild green salsa 

Place all ingredients in a food processor and blend until smooth. This is great for veggies or turkey roll-ups or even spooned over some mixed greens for a salad!