KyV and the Floridian 2012 Farm to Table Event
Genie, Jeff and their Wonderful Staff!
Vivian and Francisco from KyV Farm
A special thanks to KyV Farm, the Floridian and everyone that joined us for all the fun. Until next year…..
4 Servings
Amount Per Serving (burger with no toppings)
Calories 162.3
Total Fat 1.2 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 675.9 mg
Potassium 305.3 mg
Total Carbohydrate 28.6 g
Dietary Fiber 8.5 g
Sugars 1.3 g
Protein 8.9 g
Vitamin A 0.1 %
Vitamin B-12 0.0 %
Vitamin B-6 3.0 %
Vitamin C 1.0 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 2.3 %
Copper 9.0 %
Folate 32.0 %
Iron 12.5 %
Magnesium 15.1 %
Manganese 19.1 %
Niacin 2.2 %
Pantothenic Acid 2.1 %
Phosphorus 12.0 %
Riboflavin 3.5 %
Selenium 1.5 %
Thiamin 16.5 %
Zinc 6.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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| Nutrition Facts | |
| 7 Cups | |
| Amount Per Cup | |
| Calories | 291.5 |
| Total Fat | 12.2 g |
| Saturated Fat | 5.1 g |
| Polyunsaturated Fat | 1.0 g |
| Monounsaturated Fat | 0.6 g |
| Cholesterol | 120.5 mg |
| Sodium | 268.1 mg |
| Potassium | 312.9 mg |
| Total Carbohydrate | 18.6 g |
| Dietary Fiber | 2.5 g |
| Sugars | 1.0 g |
| Protein | 25.0 g |
| Vitamin A | 4.1 % |
| Vitamin B-12 | 26.1 % |
| Vitamin B-6 | 11.6 % |
| Vitamin C | 6.9 % |
| Vitamin D | 24.6 % |
| Vitamin E | 6.6 % |
| Calcium | 5.1 % |
| Copper | 11.5 % |
| Folate | 3.3 % |
| Iron | 14.2 % |
| Magnesium | 16.7 % |
| Manganese | 8.2 % |
| Niacin | 15.3 % |
| Pantothenic Acid | 4.8 % |
| Phosphorus | 27.4 % |
| Riboflavin | 6.0 % |
| Selenium | 66.2 % |
| Thiamin | 8.1 % |
| Zinc | 8.6 % |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
| Your daily values may be higher or lower depending on your calorie needs. | |
Sesame Crusted Tilapia
This recipe has nice texture with the sesame seeds and that salty and tangy flavor from the tamari and lime and that bite you get from fresh ginger. I added the agave for sweetness and used tamari rather than soy. Additionally I halved it since there were only two of us. The main thing I love about Clean Eating is the simple ingredients with big flavor hits and ease in preparation.
CE is quickly becoming one of my most favorite magazines for recipes.
Ingredients
2 tilapia fillets
1 Tbsp fresh lime juice
2 Tbsp Tamari
1 Tbsp fresh ginger, minced
Nutrition Facts
***4 WW Pts Plus
2 Servings
Amount Per Serving
Calories 169.9
Total Fat 7.6 g
Saturated Fat 1.7 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 2.7 g
Cholesterol 40.0 mg
Sodium 578.5 mg
Potassium 58.2 mg
Total Carbohydrate 5.4 g
Dietary Fiber 0.7 g
Sugars 2.8 g
Protein 21.8 g
Vitamin A 0.2 %
Vitamin B-12 0.0 %
Vitamin B-6 3.0 %
Vitamin C 7.7 %
Vitamin E 2.1 %
Calcium 4.8 %
Copper 10.0 %
Folate 1.9 %
Iron 7.0 %
Magnesium 5.2 %
Manganese 7.9 %
Niacin 2.9 %
Pantothenic Acid 0.6 %
Phosphorus 4.2 %
Riboflavin 1.6 %
Selenium 0.5 %
Thiamin 3.0 %
Zinc 2.7 %
The only thing that works for me is to change things up and simply keep trying. Think about it, any time we start anything new, we go through a honeymoon phase. If it’s a new diet, we are all gung-ho at first, since it’s new. On top of that, it is really motivating to see results. Then the plateau hits, and the weight stops coming off quite as easily. For me, I’m always trying to lose the last five pounds. I love the new weight watcher program but realize that, to keep things interesting, I still need to try new foods. Having this blog really helps because it keeps me excited about trying new recipes and sharing the results.
Take this North African Chickpea Stew. I was able to use the base recipe from Eating Well and change it up to use some of the calabaza and some of the fresh cilantro in a new way, when I could have simply roasted the squash and used the cilantro in salsa. (Not that I don’t still do that. I’m just saying it is great to change it up.) On the down side, it was a bit labor intensive with prepping the squash. But, in the end, it was so worth it to be able to share it with you as well as my friend Suzanne, who belongs to the same CSA, and my friend Justine; my friend that did the Acro-yoga with me. It makes a LOT. The serving size is 8 but I am sure I could get 10 servings out of it which is why I’m sharing. I really liked the sweetness of the squash, the nutty crunch of peanuts and the aromatic cilantro.
Speaking of Acro-yoga, this is an example of how to keep the motivation going with working out as well. I already know I love yoga and try to make a class two to four times per week, but it’s the same teacher (unless they have a sub for some reason which is rare) and a lot of times I can anticipate what they will say next. When Justine invited me to try this workshop, I thought, yes! What a great way to visit a new studio; try a new teacher and a new form of yoga. So, on top of trying new forms of working out, you can even change up the way you already do your workouts. If you run, what about getting a running partner; if you bike, try joining a group, or do what I did….check out a new studio, teacher and method!
Ingredients
3/4 cup dried chickpeas
3 lbs calabaza squash, butternut or acorn squash, peeled, seeded and cut into 1-inch cubes
3 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron,
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup roasted unsalted peanuts, chopped
1/4 cup packed fresh cilantro leaves, chopped
3 Tbsp PB2 (a powdered peanut butter product), Optional
2 cups water (optional to thin consistency)
Directions
1. Place chickpeas in medium bowl, cover with water and soak overnight.
2.Combine the soaked chickpeas through pepper in a 6-quart slow cooker. Cook on low 5 to 6 hours.
3.Stir in lime juice, peanuts and chopped cilantro.
Nutrition Facts according to SparkRecipes
8 Servings
***5 WW Pts Plus (this is using the calabaza, when I switched to butternut the pts plus value went up to 6)Amount Per Serving
Calories 177.6
Total Fat 5.9 g
Saturated Fat 0.7 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.4 g
Cholesterol 0.0 mg
Sodium 494.9 mg
Potassium 395.4 mg
Total Carbohydrate 24.2 g
Dietary Fiber 5.6 g
Sugars 3.4 g
Protein 9.6 g
Vitamin A 58.4 %
Vitamin B-12 0.0 %
Vitamin B-6 13.0 %
Vitamin C 14.2 %
Vitamin D 0.0 %
Vitamin E 6.3 %
Calcium 5.0 %
Copper 11.5 %
Folate 21.5 %
Iron 12.2 %
Magnesium 10.5 %
Manganese 28.8 %
Niacin 10.3 %
Pantothenic Acid 5.0 %
Phosphorus 12.2 %
Riboflavin 4.4 %
Selenium 3.7 %
Thiamin 8.3 %
Zinc 7.1 %
2. Season chicken with salt and pepper. Top each with 1 bay leaf.
3. Add chicken to pan, bay leaf sides down. Cook 5 minutes or until browned.
4. Turn chicken over; cook 3 minutes. Add chicken broth; cover, reduce heat, and simmer 5 minutes.
5. Remove chicken from pan. Add onion; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
6. Add figs; cover and simmer 5 minutes or until figs are tender.
Ingredients
4 tilapia fillets
1 tsp chili powder
Kosher salt and fresh ground pepper, to taste
Cooking Spray
Salad (This can be made while fish is cooking or in advance.)
1 can black beans, rinsed and drained
2 bananas, peeled and chopped
2 jalapenos, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
Kosher salt and fresh ground pepper
Directions
1. Heat a large skillet over medium high heat and spray with cooking spray.
2. Season fish with chili powder, salt and pepper and place in pan. Cook each side for three to four minutes or until fish is cooked through.
3. Mix salad ingredients.
4. Top each piece of fish with 2/3 cup salad mixture.
**There will be some salad mixture left over for use in a round two recipe.
As a review of the recipe I loved the blend of flavors; however, the recipe stated that the lentils should break down and fall apart and mine stayed fairly firm. No worries, I enjoyed the texture and thought it was a great vegetarian meal served over whole grain brown rice.
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If you haven’t picked up Eating Well Magazine you’ve got to check it out. There are so many amazing and healthy recipes and I don’t think I’ve had one I disliked yet.
Ingredients
5 cups green beans, trimmed (about 16 ounces)
1 Tbsp extra virgin olive oil
1/4 cup minced garlic
1 tsp paprika
1 tsp cayenne pepper
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
2 16-ounce cans large butter beans, or cannellini beans, rinsed
1/4 cup sherry vinegar or red-wine vinegar
1/2 teaspoon salt
3 cups fresh baby spinach
Freshly ground pepper, to taste
Directions
1. Steam the green beans until tender-crisp, 4 to 6 minutes (or to your liking).
2. Heat oil in a large skillet over medium-high heat. Add garlic, cayenne and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds.
3. Add shrimp and cook until pink and opaque, about 2 minutes per side.
4. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes.
5. Remove skillet from heat and stir in spinach until it wilts.
6. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper.