3 Things For Everyone

3 Things For Everyone Blog
There are 3 things for everyone! The first is health. Health is not reserved for the wealthy, health is for all people, all walks of life, regardless of economic status, color, creed, sexual orientation, whether you are behind bars or the president of the PTA. Healthy looks different to each of us. It’s not easy, you need to plan and sometimes even get creative to make it work but if it’s a true desire of yours you will do what it takes to make it happen. 
 
A couple other things that are for every single one of you; are FORGIVENESS & FREEDOM.
 
I don’t talk on the blog very often about my faith but yes, I am a Christian. The reason is mostly because health is for everyone not just Christ Followers and I never want “religion” to get in the way of a person’s desire to be healthy. Plus, I knew that I would prompted to share my faith at appropriate times, today is one of those days. God put these words for all of you heavy on my heart today. I’ve prayed in advance that you receive the gift that this was meant to be for you.
 
You are NOT disqualified regardless of what you’ve done. God is way bigger than that. He created the world in 6 days and still commands the sky and sea today. It doesn’t matter how many times you’ve fell off the wagon, you can get right back on it.
 
God gives us the power to choose what we put on our fork as much as he lets us pick when we will leave an abusive relationship, skip an AA meeting, forgive the person that hurt us in a way they never should, cheat on your spouse, read inappropriate books, get lost on the Internet for hours, spend money that you don’t have or take home office supplies from work. It may be your deepest darkest secret but God knows. He sees everything, but most importantly He knows your heart, YOU are made in HIS image and that means you are just perfect (flaws and all).
 
You can share the places you’ve fell short in prayer, ask Him and He will forgive you.  God is actually standing right in front of you and can’t wait for you to confess these things to Him. His love is unconditional and He so longs to hold you in His arms. 
 
What happens after this confession and asking God for help is hard to describe because it feels different for everyone. For me it was a sense of complete peace.  God crushed my food addiction. That doesn’t mean that the enemy doesn’t do his best to get me off track but I get to pick the power of the cross over satan’s lies. Just like an alcoholic has to skip the spiked punch at a wedding, I need to skip stopping by the bakery. Some days this is much harder to do than others and to be honest I’m not always obedient. I mess up, but knowing that I am forgiven allows me to course correct, be persistent and live in the freedom that I was meant to. You can have FREEDOM too, please send me an email or a private message if you would like to find out more about getting coaching in this area. 
 

YOU Don’t Want To Miss This!

Ok so if you have been following me for a bit you know how important the ingredients labels are on your food aka The Pantry Clean Out: Taking Control Of YOUR Pantry & Improving YOUR Health but have you EVER considered reading the labels on your skincare or cosmetics?

Come to find out those luxurious and super smelling items like body wash, lotions, shampoos and lip stick are loaded with toxic chemicals and no one is talking about it! Much like the food industry the beauty fairies don’t want you to know or think about what you are putting on your skin, YOUR body’s largest organ! You may have heard the buzz about parabens and been told to avoid them, but did you know why? Well, they mess with your hormones. These disrupters can play a role in triggering breast cancer. Parabens are found in pretty much everything: shampoo, face cleaner, body wash, body lotion and foundation.

I sincerely think that I have finally found a great company to help YOU bring these everyday products SAFELY into your home. The company is called BeautyCounter and they are making a HUGE splash in this industry!

This is an event worth attending, trust me, YOU don’t want to miss this! Local folks, would you all please join me Tuesday, August 25th to check them out and take a deeper dive with me? I would so love for you to attend this event with me . Please message me or let me know in the comments if you can make it ASAP because space is limited and I will need to get you registered with my group for this fabulous FREE event!

{If you live in another city/state, no problem! Let me know if you are interested in more info. They are having these events around the U.S. I would appreciate it if you would please let them know that Kimberly Vallee-Pierre referred you :-)}

Beauty Counter Aug Invite

Basil 2 Ways

Basil, the herb that I wish I could successfully grow all year long. Not only does it smell amazing it aids in cardiovascular, skin, hair and digestive tract health. It’s anti bacterial properties also make a great asset to your immune system by either consuming it raw in salads to combat viral infections like colds and flus or applying the leaves or essential oils topically to wounds.  Basil is one of the quintessential herbs in Italian as well as Asian cooking and pairs beautifully with tomatoes. 

Today I share with you Basil 2 Ways. One that is totally amazing with your farm fresh vine ripened tomatoes and another that is great on everything from pasta to pork chops!

I always forget how much I love PESTO Sauce! Its great in hot or cold pasta dishes, with chicken and especially delicious on grilled shrimp. It’s awesome to make when you want tons of flavor with minimal effort and need something to use up your basil before it goes to seed. You can use this recipe immediately or freeze it to use in soups and stews during the cooler months.

Fresh Garden Pesto

One of the simplest appetizers that I have ever made are these Caprese Salad Kebabs. Whether you have 4 guests or 100 these are a real crowd pleaser! This is perfect for those summer days when it’s just too hot to turn on the oven.

Caprese Salad Kebabs

Are you a basil fan? Give me a shout out and let me know over on Facebook.

Caprese Salad Kebabs
Yields 24
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Total Time
15 min
Total Time
15 min
Ingredients:
  1. 24 cherry tomatoes
  2. 24 mozzarella balls
  3. 24 basil leaves
  4. Balsamic vinegar
  5. Extra virgin olive oil
  6. Salt & pepper
  7. 24 small wooden skewers
Directions:
  1. Thread each skewer with a cheese ball followed by a basil leaf and secured with a tomato placing them on a rimmed cookie sheet.
  2. Drizzle with olive oil, balsamic vinegar, salt and pepper.
  3. Move to a serving platter & enjoy!
Kimberly Kate http://kimberlykate.com/

CSA ~ Greens & Beans + Creamy Cucumber Salad

Today, when I looked at the weather I was over the moon thrilled! It finally was showing sunshine for days in a row, I’m not sure where you live, but here in Central KY it pretty much had monsooned for weeks. So when I clicked on my weather app and saw this it truly felt like a wish had come true! 

WeatherIt is also super news for our friends over at  For Pete’s Sake Farm who have been doing everything they can to maintain their fields and crops that are producing  for the Community Supported Agriculture {CSA} Program.  This week they are harvesting green beans, escarole, cucumbers, bell peppers and swiss chard. 

To play off those items my recipes this week are for Greens & Beans + Creamy Cucumbers.

Being from Upstate, NY I was surrounded by small mom and pop,  family owned authentic Italian restaurants and one of my favorite things on the appetizer menu was Greens & Beans. Trust me when I tell you that this could have sufficed for a whole meal, but it was often just a starter! Today I still enjoy this, {in a healthier way} as a hearty side dish especially with fish.

Typically made with escarole, a slightly bitter green that looks a lot like lettuce, it can be made using kale, chard, curly endive or any other sturdy leafy green. A 1/2 cup serving of escarole contains Vit A, K, C, E, B and folate. Escarole also has minerals include calcium, potassium, magnesium, phosphorus, iron, sodium, copper, manganese, zinc and selenium. At only 4 calories a serving it’s a great addition to your eating plan. 

Greens & Beans
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients:
  1. 1 bunch escarole, roughly chopped
  2. 2 tablespoons olive oil
  3. 4 cloves garlic, minced
  4. 1 can cannellini beans, drained & rinsed
  5. 1 1/2 cups chicken stock
  6. 1/4 teaspoon red pepper flakes
  7. Salt and pepper
  8. Parmesan cheese
Directions:
  1. Heat oil in a large skillet over medium heat. Add garlic and pepper flakes, cook, stirring often, about 2 minutes. Add greens (in batches, if needed), and cook, tossing, until wilted, 2 to 3 minutes.
  2. Add stock to skillet and deglaze, scraping up any browned bits. Add beans and simmer until hot and bubbly, 2 to 3 minutes.
  3. Season to taste with salt and pepper.
  4. Serve with shaved parmesan cheese
  5. Enjoy!
Kimberly Kate http://kimberlykate.com/
This next recipe is is probably the easiest thing that you will ever make! My next store neighbor growing up made this salad every summer and I absolutely loved it. Well, here we are 35 years later and come to find out all she ever did was slice the cucumbers super thin and add sour cream. Here I was thinking that it was some huge family recipe hidden away in the vault and it was sour cream the whole time! In this rendition of the recipe I add fresh dill because it’s oh so delicioso!

Pete Sake Creamy Cucumber Salad

 

Creamy Cucumber Salad
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Prep Time
5 min
Total Time
1 hr
Prep Time
5 min
Total Time
1 hr
Ingredients:
  1. 1 cucumber
  2. 2 tablespoons sour cream
  3. 2 teaspoons fresh dill, chopped
  4. Salt and pepper
Directions:
  1. Slice the cucumber very thin, put it in a bowl, add the sour cream and dill. Stir until the cucumbers are completely covered with the mixture. Salt and pepper taste. Chill at least 1 hour before serving.
  2. Enjoy!
Adapted from Gladys Brenner
Adapted from Gladys Brenner
Kimberly Kate http://kimberlykate.com/

CSA ~ Carrot Zucchini Cake Muffins + Beta Booster Juice

Hello! I just love this time of year filled with longer days, sunshine, a warm breeze and harvesting from the garden. In my tiny plot of earth yesterday I pulled out everything in this basket, summer squash, zucchini, cucumbers, jalapenos, anaheim and poblano peppers! 

Garden Goodness

 

The Community Supported Agriculture {CSA} Program with For Pete’s Sake Farm is still going strong! They are harvesting cabbage, kale, lettuce, carrots, beets, cucumbers, bell peppers and cherry tomatoes this week. Our recipes for this week are for Carrot Zucchini Cake Muffins + Beta Booster Juice.

I made some zucchini fritters, let’s just say, I still need to work on that recipe a bit before I share it, LOL! However, I did make these amazing muffins. My husband said that they tasted more like cake than a muffin, winning me points because he loves anything baked and sweet.  I generally use raw honey or maple syrup for baking but for these muffins I used coconut sugar and I think it is what sets them apart earning them the “cake” title.  These muffins are completely gluten free when you use gluten free rolled oats.

Carrot Zucchini Cake Muffins

Carrot Zucchini Cake Muffins
Yields 18
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients:
  1. 2 cups carrots, grated
  2. 1 cup zucchini, grated
  3. 1 apple, peeled & chopped
  4. 1/2 cup pistachios, chopped
  5. 1/2 cup raisins
  6. zest of 1 orange
  7. 1 cup almond meal
  8. 1 cup old fashioned rolled oats
  9. 1 1/4 cup coconut sugar
  10. 1/2 teaspoon nutmeg
  11. 1 tablespoon cinnamon
  12. 2 tsp baking powder
  13. 1/2 teaspoon baking soda
  14. 1/2 teaspoon salt
  15. 3 eggs, beaten
  16. 1/2 cup applesauce
  17. 1/4 cup grapeseed oil (or melted coconut oil)
  18. 1 teaspoon vanilla extract
Directions:
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Gently toss together carrot, zucchini, apple, pistachios, raisins and orange zest; set aside.
  3. In a large bowl, combine almond meal, oats, sugar, cinnamon, baking powder, baking soda, nutmeg and salt.
  4. Combine eggs, applesauce, oil and vanilla; stir into dry ingredients just until moistened.
  5. Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
  6. Bake for 25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Adapted from Taste of Home
Adapted from Taste of Home
Kimberly Kate http://kimberlykate.com/
If it’s just too hot and you can’t fathom turning on the oven, no worries, you can make yourself something light and refreshing. Beta Booster Juice is high in Beta-Carotene, a carotenoid that is known for the orange color in many fruits and vegetables, such as carrots, pumpkins and cantaloupe.  Beta-Carotene is converted into Vitamin A in your body. A few benefits of this are that it boosts your immunity, helps to prevent heart disease, is vital to your eye health and it can protect the skin against sunburn, making it a great cocktail during the summer months.

 

Beta Booster Juice

Beta Booster Juice
Serves 1
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Total Time
5 min
Total Time
5 min
Ingredients:
  1. 7 carrots
  2. 1 golden beet
  3. 1/4 -1/2 inch knob of ginger
Directions:
  1. Run the ingredients through a juicer; ginger first, beet second then carrots.
  2. Pour into a glass
  3. Enjoy!
Kimberly Kate http://kimberlykate.com/
Don’t forget about our Summer Film Challenge going on! I would love to invite you to join me for the remaining 2 weeks! Tonight we will review the film Fed Up this is a must see {especially if you are raising healthy kids}! Join me HERE at 7/07/15, at 8 PM ET. Watch Party & Recap Dates (2)

 

CSA ~ Quinoa & Kale Soup

WOW ~ Have we had some rain in Central KY! Saturday was a sheer stormy downpour that left a few large downed tree limbs in its wake. If you are in need of rain where you live know that I am happily sending it your way! It does make it nice not to have to water the garden for a few days but it also means that a few things that you would expect to be ready this week are going to be a little delayed.

With that being said, this week as part of the Community Supported Agriculture {CSA} Program with For Pete’s Sake Farm our recipes are for Sauteed Carrots and Quinoa & Kale Soup.

I’m a huge soup person. I took a break from it in the spring but its time for a nice big pot of Quinoa & Kale Soup! It works perfectly this week because carrots and kale are plentiful. Click HERE to review some of the health benefits of kale. 

Quinoa & Kale Soup

Quinoa & Kale Soup
Serves 4
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Total Time
35 min
Total Time
35 min
Ingredients:
  1. 1 tablespoon olive oil
  2. 2 shallots, minced
  3. 3 garlic cloves, crushed
  4. 1 bay leaf,
  5. 1 bunch kale, rinsed, tough stems removed, torn into bite size pieces
  6. 2 large carrots, quartered and diced
  7. 2 stalks celery, thinly sliced
  8. 1 quart vegetable broth
  9. 2 cups filtered water
  10. 1/4 teaspoon black pepper, more to taste
  11. 1 teaspoon salt, more to taste
  12. 2 cups cooked quinoa, prepared according to the manufacturer's directions* or {1 cup quinoa, 2 cups broth, bring to a boil over medium heat in a saucepan, then cover and simmer for 15 minutes or until all the liquid has been absorbed}
Directions:
  1. Heat oil over medium high heat, saute onion for 1 minute, add garlic, celery, carrot, bay leaf and cook for 3 more minutes. Add stock and water, bring to a boil, then reduce heat and simmer for 10 minutes. Add
  2. cooked quinoa and kale, cook for 10 more minutes. Season with salt and pepper to taste. Enjoy!
Notes
  1. * I use vegetable broth vs. water when cooking the quinoa for a richer flavor.
Kimberly Kate http://kimberlykate.com/
I know it sounds crazy but I want you to try some farm fresh carrots this season! There is nothing that compares. I know that the grocery store makes eating carrots so easy with ready to go bags of  “baby carrots” but trust me and try them. You don’t even have to peel them, I just scrub them really good, cut them into quarters and then into sticks. Do a taste test and then come chat with me about your comparisons HERE

I have used this recipe, from Ina Garten, The Barefoot Contessa for years, it quick and easy! I mix it up sometimes instead of butter and dill I like to use coconut oil and thyme.

Sauteed Carrots
Serves 4
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Total Time
20 min
Total Time
20 min
Ingredients:
  1. 2 pounds carrots
  2. 1 teaspoon kosher salt
  3. 1/4 teaspoon freshly ground black pepper
  4. 2 tablespoons unsalted butter or coconut oil
  5. 1 1/2 tablespoons chopped fresh dill or thyme
Directions:
  1. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the
  2. carrots are just cooked through. Add the butter and sauté for another minute, until the
  3. water evaporates and the carrots are coated with butter or oil. Off the heat, toss with
  4. the dill or thyme. Sprinkle with salt and pepper and serve.
Adapted from Ina Garten
Adapted from Ina Garten
Kimberly Kate http://kimberlykate.com/
Don’t forget about our Summer Film Challenge going on! I would love to invite you to join me for the remaining 3 weeks! Tomorrow evening we will review the film Food, Inc. this was an absolute game changer for me! Join me HERE at 6/23/15, at 8 PM ET.

You Are Invited Summer Film Party

CSA ~ Grilled Summer Squash + Cucumbers

I don’t know about you but one of my absolute favorite things about summer is firing up the grill.  Grilling takes the most basic ingredients and makes them taste out of this world delicious!

This week you will start to see cucumbers and summer squash coming out of the garden. Once these baby’s start they keep coming for a while so here’s a couple of  easy and excellent ways to prepare them! Be sure to check out these recipes, Grilled Summer Squash and Tangy Cucumbers below.

Grilled Summer Squash

Grilled Summer Squash
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients:
  1. 4 Summer Squash, washed and cut into 1/2 inch pieces
  2. 8 oz fresh button or baby bella mushrooms, clean and quartered
  3. 1 vidalia onion, sliced lengthwise
  4. 1/4 cup olive oil
  5. 1/4 teaspoon sea salt
  6. 1/8 teaspoon freshly ground black pepper
Directions:
  1. Preheat grilling basket on grill to 400 degrees fahrenheit.
  2. Put all the ingredients into a bowl, toss to coat all the vegetables with the oil.
  3. Pour the vegetables into the grilling basket, cover the grill, check to toss every 3-5 minutes.
  4. Once the veggies soften and you see char they are done. Remove carefully from the grill, season to taste and enjoy!
Note:
  1. You can use this same method to grill eggplant, zucchini and peppers too.
Kimberly Kate http://kimberlykate.com/
TangyCucumbersWho doesn’t like cucumbers? So crisp and fresh on a hot summer day, they make the perfect snack and pack your body with precious nutrients. Cucumbers are 95% water so they are a great source of hydration. They also contain Vitamin B, for a great pick me up, C to help fight free radicals, fending off cancer and K to help you build strong bones, as well as help your blood collagulate. 

Growing up my Dad always made cucumbers this way and before that my Grandma made them for him. Sometimes they were a bit more zesty than others but I loved eating them! In honor of my Dad and Father’s Day this week I bring you this long standing family recipe for Tangy Cucumbers. Enjoy!

Tangy Cucumbers
Serves 4
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Ingredients:
  1. 1 large cucumber, sliced into 1/8" thick rounds
  2. 1/2 small onion, sliced lengthwise (optional)
  3. 1/3 cup apple cider vinegar
  4. 2/3 cup filtered water
  5. salt and pepper to taste
Directions:
  1. Put all the ingredients into a sealable bowl or mason jar and refrigerate a minimum of 2 hours and up to 1 week in the refrigerator.
  2. Enjoy!
Note:
  1. Feel free to adjust the vinegar to water ratio to suit your taste.
Kimberly Kate http://kimberlykate.com/

CSA ~ Kale + Smoothies

How is it going out there with your  Community Supported Agriculture {CSA} Program with For Pete’s Sake Farm  or local farmer’s market finds? It looks like this week there will be more lettuce, turnips, beets and lots of kale! If you haven’t had a chance to try last week’s recipes click HERE. This week we experience kale + smoothies; you are in for a real cool treat with refreshing green smoothies and crunchy snack of kale chips.

One of my all-time favorite greens is Kale! Did you know that kale {per serving} has more iron than beef, more calcium than milk and more vitamin C than spinach? It is low in fat, carbs and calories and high in antioxidants. It’s truly  a nutritional powerhouse. One of my 8 year old daughter’s favorite ways to eat this green is when I make Kale Chips! Click HERE for that recipe. Kale

I like to start my day with greens, they help to stabilize my blood sugar and provide fiber that fills me up and keeps me satisfied. I like greens sauteed with scrambled eggs, juiced and in green smoothies.

Green smoothies provide your body with essential vitamins and nutrients. If you are making green smoothies daily, it’s very important to use a variety of greens. Greens are chock full of phytonutrients, protein, vitamins and antioxidants that are ultimately amazing but can cause alkaloid buildup over time if you use the same type of green everyday. Try swapping  out your greens on a weekly basis. For example week 1 spinach, week 2 kale, week 3 romaine, week 4 collards, repeat. One of the things that’s great about the CSA is that you have different greens to try each week so try changing them up to get your favorite combination.

If you are new to green smoothies you may want to start with romaine or spinach and then try moving on to kale and other stronger greens. A rule of thumb is 1 cup liquid, 2 cups fruit, 1 cup greens plus a booster or healthy fat (protein powder, chia seed, nut butters, hemp seed, coconut oil, avocado). Certain smoothies will look more brown than green especially when using berries. Don’t let the color fool you, it tastes better than it looks.  I like to use frozen fruit because I like my smoothies really cold and with this method you don’t need to add ice which can water your smoothie down.  However, today I used our Black Diamond Farm strawberries, added 5 ice cubes and it was so worth it! Be sure to check out that recipe below. There are limitless combinations that you can make so experiment and have fun!

If you make a smoothie and you are not really thrilled with it freeze it into ice cube trays and use 1 or 2 cubes in your next batch, don’t let those precious ingredients go to waste. When making smoothies “to go” it is best to store them in a mason jar to the rim and seal right away to avoid oxidation. Keep them refrigerated and use them within 2 days.

Here are a few starter recipes that I created just for you!

Green Mango Tango
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Total Time
5 min
Total Time
5 min
Ingredients:
  1. 1 cup coconut water
  2. 2 cups frozen mango
  3. 1 cup baby spinach
  4. 1 tablespoon chia seed
Directions:
  1. Place the coconut water and spinach in your blender and blend for 20 - 30 seconds, stop blender and add mango and chia seed and blend for 30 - 60 more seconds until well combined. The coconut water in this smoothie is great after a workout because it helps to replace your electrolytes naturally vs. drinking a propel or gatorade. Enjoy!
Kimberly Kate http://kimberlykate.com/
Cherry Cordial
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Total Time
5 min
Total Time
5 min
Ingredients:
  1. 1 cup filtered water
  2. 1/4 teaspoon almond extract
  3. 1 cup cherries
  4. 1 cup romaine lettuce
  5. 1 cup baby spinach
  6. 1 tablespoon almond butter
Directions:
  1. Place the water, lettuce and spinach in your blender and blend for 20 - 30 seconds, stop blender and add the rest of the ingredients and blend for 30 - 60 more seconds until well combined. According to a few reviews the combination of flavors in this smoothie make it taste like chocolate. Enjoy!
Kimberly Kate http://kimberlykate.com/
Strawberry Fields
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Total Time
5 min
Total Time
5 min
Ingredients:
  1. 1 1/4 cup almond milk
  2. 1 1/2 cup strawberries
  3. 1 cup spinach
  4. 1 cup kale
  5. 1/4 inch knob of ginger
  6. 1/4 cup raw cashews
  7. 1/4 teaspoon cinnamon
  8. 1 tablespoon chia seeds
Directions:
  1. Place the almond milk, spinach and kale in your blender and blend for 20 - 30 seconds, stop blender and add the rest of the ingredients and blend for 30 - 60 more seconds until well combined. the cashews in this drink make is smooth and delicious. Enjoy!
Kimberly Kate http://kimberlykate.com/
I made a strawberry protein smoothie this morning! Check out my Souped Up Strawberry Smoothie. I think that the cashew milk makes it so creamy. Souped Up Strawberry Smoothie

Souped Up Strawberry Smoothie
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Ingredients:
  1. 1 cup cashew milk
  2. 1 cup fresh strawberries, hulled and cut in half
  3. 2 tablespoons hemp seed
  4. 1 serving vanilla protein powder (I used Juice Plus Complete Vanilla)
  5. 5 ice cubes
Directions
  1. Put all of the ingredients into the blender and mix for 1-2 minutes. Pour and enjoy!
Kimberly Kate http://kimberlykate.com/

Juice Plus+ Complete helps you achieve a balanced diet and healthy lifestyle, providing whole food nutrition in convenient shakes. Ideal for fitness nutrition or as part of your everyday health routine,  Juice Plus+ Complete shake mixes have the nutrients, protein, and fibers of whole foods to keep you going all day long. If you need a quick breakfast or a healthy alternative snack, Juice Plus+ Complete is the perfect solution for balanced nutrition on-the-go.

Each serving of Juice Plus Complete shake mix has 13 grams of protein, 8 grams of fiber, is naturally no/low fat, an all natural sweetener blend, is low-glycemic, gluten free, non-dairy and 100% vegan! Find out more information about Juice Plus+ including ordering some for yourself HERE.

Did you try any of these smoothies? Which one was your favorite? Come on over to Facebook and tell me about it.

Five Food Films That Changed My Life

I can’t begin to tell you how excited I am for you to dig in and watch these five food films! If you want to get healthy but just haven’t been compelled to put action behind your  “want to” they could be the catalyst that changes everything! I will never forget the first time I watched a food documentary. I was on the brink of turning 40, borderline diabetic and obese. I had tried every diet I could possibly try and nothing seemed to work. I was a wife and a mom who knew she had to get well to be able to take care of her family but didn’t know what to do. I was at the end of my rope, I was sick and tired of feeling deprived and defeated, I had no idea why my best efforts were failing me. Can you relate? I was at the end of my rope 2

Food Inc. changed everything! First and foremost it made me mad, I couldn’t believe that the government allows such inhumane and unethical practices to exist. Secondly, and best of all, it pushed me to take real action steps for myself and my family; changing what we ate, how we ate, where we shopped and how we lived. It was the movie that took a strong desire for personal wellness, turned it into a passion and finally into a career where I can help others, truly by walking alongside you and helping you make real change too. 

When I was exposed to these films I was pretty much on my own to figure out my next steps and unpack what I had experienced. Don’t worry, you don’t have to go this alone, we are going to do this together!  I want to help you truly take control of your health and wellness goals once and for all.

This is how it will work: YOU watch the designated movie each week {starting this week} as listed below and then join me to discuss your insights and questions via Facebook where I will host Watch Party Recap’s. {starting June 16th},  just click the Facebook Party links below to join us. 

Hungry For Change

Week #1 ~ June 9 – 15, Facebook Party June 16. I recommend that we start here!  HUNGRY FOR CHANGE exposes shocking secrets the diet, weightloss and food industry don’t want you to know about; deceptive strategies designed to keep you coming back for more. Find out what’s keeping you from having the body and health you deserve and how to escape the diet trap forever. Click HERE to watch the movie trailer.

foodinc photo

Week #2 ~ June 16 – 22, Facebook Party June 23. This was the first food documentary I ever watched, it sent me on journey that changed everything for me and my family. Food, Inc. lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won’t go bad. Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it’s produced, who we have become as a nation and where we are going from here. Click HERE to watch the movie trailer.

fatsickandnearlydead2pngWeek #3 ~ June 23 – 29, Facebook Party June 30th. 100 pounds overweight, loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope. In the mirror he saw a 310lb man whose gut was bigger than a beach ball and a path laid out before him that wouldn’t end well— with one foot already in the grave, the other wasn’t far behind. FAT, SICK & NEARLY DEAD is an inspiring film that chronicles Joe’s personal mission to regain his health. What I like most about this film is that you get to witness Joe’s journey, how he helps others along the way and how important incorporating juicing into your diet can be.  Click HERE to watch the movie trailer.

FEDUP_DVDs

Week #4 ~ June 30 – July 6, Facebook Party July 7th. Everything we’ve been told about food and exercise for the past 30 years is dead wrong. FED UP is the film the food industry doesn’t want you to see. FED UP shines a blinding light on sugar and processed food showing how it’s causing millions of Americans, especially our youth, to become heavier and sicker than ever. If I had to pick, this is my favorite of these five films. My wish is that everyone would watch this, recognize just how ill this sweet confection is making them and their families and change for the benefit of our generations. Click HERE to watch the movie trailer.

forksoverknivesWeek #5 ~ July 7 – 13, Facebook Party July 14th.  Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. The idea of food as medicine is put to the test. Throughout the film, cameras follow “reality patients” who have chronic conditions from heart disease to diabetes. Doctors teach these patients how to adopt a whole-food, plant-based diet as the primary approach to treat their ailments—while the challenges and triumphs of their journeys are revealed. Click HERE to watch the movie trailer.

 So will you join me for these five films? They are all on Netflix, some are available on Amazon Prime, free on YouTube or you may be able to check them out from your public library! Use these lazy days of summer to your advantage, school yourself and get a glimpse of how the food industry really works, take a peek behind the curtain and become aware of what’s really going on. Learn why your best intentions and efforts may be sabotaged before you start. You will be amazed at the amount of information that is packed into the next 5 weeks, it just might change everything for you.

I can’t wait to take you on this awareness journey! I promise if nothing else it will be eye opening, challenging, real and packed with surprises along the way! Follow me on Facebook today and join the party! KK May 2014

CSA ~ Turnip Greens and Beet Hummus

Welcome to June! I can’t believe that we are almost half way through 2015, this year seems to be just flying by. School is finally out in Central KY, the pools are open and we are ready to fully embrace summer! 

You may know that means I have been busy in the test kitchen and that I have another installment of fantastic farm fresh recipes for you. This week as part of the Community Supported Agriculture {CSA} Program with For Pete’s Sake Farm our recipes are for Turnip Greens and Beet Hummus. Smokey Turnip Greens

Oh how I wish I had posted the Turnip Greens Recipe last week but now you never have to throw out these amazing for you greens again! Don’t be put off by this bitter green, according to Livestrong.com turnip greens are high in vitamin A, iron, and calcium along with other trace minerals like magnesium, potassium, vitamins C and K. They even contain some fiber and protein. In a nutshell just one cup of these babies help eye health,  help your body locate and rid itself of toxins, make red blood cells ensuring proper oxygen levels in your body plus strengthen bones and teeth. This recipe produces a sweet and mild flavor, I hope you enjoy it and try it with this weeks turnip tops.

Smokey Turnip Greens
Serves 2
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Total Time
1 hr
Total Time
1 hr
Ingredients:
  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, smashed
  4. 1 smoked ham hock
  5. 1 big bunch turnip greens, tough stems removed and chopped
  6. 1 1/2 cup water
  7. 1 tablespoon apple cider vinegar
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon red chili flakes
  10. 1 tablespoon maple syrup
  11. salt/pepper to taste
Directions:
  1. Warm the oil in a dutch oven over medium high heat. Add the onion and garlic, saute for 2 minutes. Add the ham hock, water, vinegar, salt, chili flakes, maple syrup and bring to a boil.
  2. Reduce to medium low, simmer for 45 minutes or until the greens are tender.
  3. Cut the meat off the ham hock into bite size pieces, season to taste, serve and enjoy!
Note:
  1. Serve with your favorite hot sauce!
Kimberly Kate http://kimberlykate.com/
I have to say that this next recipe is just as delicious as it is beautiful. Beets help to lower your blood pressureBeet Hummus Title, fight inflammation, boost your stamina, fight cancer, provide valuable vitamins and nutrients {vitamin C, manganese, potassium and folate} as well as detoxify your body, purify your blood and clean your liver. 

Recycle your beet greens into a smoothie, juice them, throw them in a salad or saute them with this greens recipe.

Roasted Beet Hummus
Yields 2
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Ingredients:
  1. 1 medium beet, roasted
  2. 1 14 1/2 oz can garbanzo beans, drained
  3. 4 garlic cloves
  4. 1/2 lemon, juiced
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 2 1/2 tablespoons tahini
  8. 1/4 cup olive oil
Directions:
  1. Quarter the roasted beet and pulse in a food processor for 30 seconds.
  2. Add all the other ingredients except the olive oil and pulse together scraping down the sides once or twice.
  3. With machine running drizzle in the olive oil, checking the consistency after 1/4 cup, add a little more for your desired consistency.
  4. Season to taste and enjoy!
Note:
  1. Hummus will keep in an airtight container refrigerated for 1 week.
Kimberly Kate http://kimberlykate.com/
 Did you enjoy this post? If so, please share these recipes and spread health and happiness to those you love!

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