Take Back Your Finances #31: Don’t Forget About Your Beneficiaries

Do not let the future of your loved one be left to chance. Make the necessary moves right now to ensure that what you leave to them they will get. Done leave this to chance and place your family into a tailspin along with the grief of your slumber. This is a powerful article that needs to be digested and shared with others.

Organic Thoughts to You All….

Don’t assume or misunderstand who your beneficiaries are on your assets, don’t let your death be too late to be sure you have allocated your assets to whom you really want.

Source: Take Back Your Finances #31: Don’t Forget About Your Beneficiaries

Smoothie Day of Summer – Day Four

Keeping in stride with our Smoothie Days of Summer, it is day four and time to give you the newest smoothie recipe.

Prepare the components for this smoothie the night before, then blend them in the morning for a zesty beverage that’s great for brunch.

Day four’s smoothie is the Pineapple-Tomatillo Smoothie.

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Ingredients

2 cups chopped fresh tomatillos

1 cup unsweetened pineapple juice

1/2 jalapeño chile, seeded

1 cup frozen pineapple chunks

1/2 cup cilantro leaves

Cooking Directions

  1. Bring tomatillos, pineapple juice, and jalapeño to a boil in a small saucepan. Reduce heat to low and simmer 5 minutes. Remove from heat, and chill.
  2. Combine tomatillo mixture, pineapple chunks, and cilantro in blender. Puree on high until thoroughly blended.

PER 1-CUP SERVING: 152 cal; 2 g prot; 2 g total fat (<1 g sat fat); 35 g carb; 0 mg chol; 7 mg sod; 4 g fiber; 26 g sugars

Vegetarian / Gluten-free

Southwestern Fresh Corn Stew

Cooking with fresh corn can be appealing. Its sweetness and crunch can’t be matched by frozen corn kernels.

This is a great dish that I found on another site. Check it out and give it a try. Come back and give the rest of the group your feedback.

Click the link blow to go to the vegkitchen.com website for detailed information on the Corn Stew.

Source: Southwestern Fresh Corn Stew

Smoothie Days of Summer – Day Three

Today we are going to enjoy a special smoothie that is packed with greenness and gets more of its protein from almonds. To get thing prepared you will want to peel whole bananas, and freeze in plastic resealable bags. When you’re ready to make a smoothie, just break one into chunks.

So without further ado, here is the Fresh Spinach and Almond Smoothie.

Ingredients

2 cups fresh baby spinach

1 medium frozen banana, broken into pieces

1.2 cup unsweetened almond milk

2 Tbs. raw almonds or 1 Tbs. almond butter

1 tsp. agave nectar (or to taste)

1/2 tsp. almond extract

Place all ingredients in blender, and bland until smooth.

PER 1 1/2-CUP SERVING: 256 cal; 6 g prot; 9 g total fat (<1 g sat fat)42 g carb; 0 mg chol; 168 mg sod; 8 g fiber; 20 g sugar Vegetarian/Gluten Free

Smoothie Days of Summer – Day Two

Here we are at Day Two of our Ten Smoothie Days of Summer. Today we will be taking a look at a great smoothie that contains Greek yogurt. This and our other ingredients mix to make a mildly sweet, refreshing smoothie that is also very filling.

Green-Smoothie-Recipe-1

Ingredients

1 cup frozen green grapes

1/2 English cucumber, peeled and chopped (1 cup)

1/2 cup plain fat-free Greek yogurt

1/2 Tbs. honey

Place all ingredients in blender, and blend until smooth.

PER 1 1/2-CUP SERVING 212 cal; 12 g prot; <1g total fat (<1 g sat fat); 43 g carb; 0 mg chol; 49 mg sod; 2 g fiber; 38 g sugar.

 

Smoothie Days of Summer – Day One

Over the course of the next 10 days, we will be sharing recipes for some incredible green smoothies. Get a chance to learn and enjoy some of the surprising combinations of green ingredients in a liquid way. Drink your greens and enjoy them.

Please check them out, give them a taste and come back and give a comment on what you think.

Lets start thing off with a Green Garden Smoothie.

This light, all-vegetable smoothie is a good one to add to a cleanse. Try serving it as a chilled soup for lunch.

Ingredients (Vegan & Gluten Free)

3/4 cup chopped celery (1 small stalk)

3/4 cup chopped fennel (1/4 large head)

3/4 cup chopped romaine or green leaf lettuce

3/4 cup frozen peas

2 Tbs. non-dairy milk or water

1 Tbs. fresh parsley leaves

1 Tbs. chopped fennel fronds

1 Tbs. lemon juice

4 ice cubes

Place all ingredients in blender, and blend until smooth. Season with salt and pepper, if desired.

PER 1 1/2- CUP SERVING: 49 cal,; 3 g prot; <1 g total fat (<1 g sat fat); 9 g carb; 0 mg chol; 60 mg sod; 3 g fiber; 3 g sugar

Willy Street co-op – A great organic Co-op in Wisconsin

On a recent trip to Wisconsin,  I had the extreme pleasure of visiting the Willy Street Co-op. This organic co-op is located in two locations in Wisconsin.

  1. 1221 Williamson St. Madison, WI
  2. 6825 University Ave. Middleton, WI

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Our Mission Statement

The Williamson Street Grocery Co-op is an economically and environmentally sustainable, cooperatively owned grocery business that serves the needs of its Owners and employees. We are a cornerstone of a vibrant community in south-central Wisconsin that provides fairly priced goods and services while supporting local and organic suppliers.

My visit was to the one on University Ave. It is an incredible, clean and fun place to go. Stopping at the information desk right inside the front door, I was greeted with a big smile and a welcome attitude from the young lady who staffed this spot. She answered my questions and had time to go over how things work.

Continue reading Willy Street co-op – A great organic Co-op in Wisconsin

Saucy Vegetable Tofu

This is a quick, easy way to prepare some yummy veggies with tofu that your kids are sure to enjoy.

PREP/TOTAL TIME: 20 MIN. YIELD: 6 SERVINGS

8 oz. uncooked whole wheat spiral pasta

1 large onion, coarsely chopped

1 large green or sweet red pepper. coarsely chopped

1 medium zucchini, halved lengthwise and sliced

1 Tbsp. olive oil

1 pkg. (16 oz.) firm tofu, drained and  ut into 1/2-in. cubes

2 cups meatless spaghetti sauce

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender.
  2. Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.

Nutrition Facts: 1 1/4 cups tofu mixture with 2/3 cup pasta equals 274 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 41g carbohydrate, 7g fiber, 14g protien.

 

Chicago Food Truck Festival – Part 1

WOW!!! Talk about food for days!!

Had the opportunity to attend the second annual Chicago Food Truck Festival on Sunday and it was GREAT!!

I will be posting these conversations to the series of posts associated with this culinary day of excitement. So without further ado, lets start with…..

Continue reading Chicago Food Truck Festival – Part 1

Bringing Organic Thoughts to the Masses