DO YOU KNOW HOW TO STORE FLOUR?

Do you know how to store your flour?

What do you do when you open your flour? Do you simply roll the top of the bag and put it in the pantry? If so you might want to think twice about how you are storing your flour. Flour is one of those staples that you may not use every day, but it is one of those staples that you never know when you are going to need it so having it on hand is essential. Flour is used in so many recipes, however if you are not an avid baker who uses up your flour right away you may not be storing your flour for long term use and freshness, not to mention the prevention of grain weevils.

What is a grain weevil?

Grain weevils are type of tiny beetle found in grains like wheat and even refined flour, like all purpose flour. The weevil and larvae can survive the refining process. Grain weevil larvae are found in the bag of flour when you buy it and the larvae will hatch under certain conditions, such as a warm and humid environments.    

Storing Flour          

It is recommended that by freezing your flour for up to a week will kill any weevil and larvae. If you do use your flour often it is recommended that you store it in the refrigerator for up to one year, or in the freezer for longer than a year. If you use your flour often, then storing it in the pantry in an airtight container is perfectly fine, however it is recommended that all flour be stored in the freezer for about a week in order to kill any weevil and larvae. After freezing, proceed to putting your flour into a glass or plastic container with a tight fitting lid for storing in your pantry. 

Why an airtight container?

If your flour has been hanging around awhile in the original paper bag, or even plastic bag, the weevil will eventually hatch. The weevil can chew its way out, or crawl out of the folded bag. Weevils also like to eat other foods such as cereal and pasta and the weevil will eventually find its way into these products. In order to prevent infestations, it is wise to freeze your flour first, and to store according to your needs (pantry, refrigerator, or freezer) after freezing your flour for one week to kill any weevil and larvae.                                        

Oh and make sure that the police don't mistake your frozen baggie of flour for something else! Just kidding.

EVERYTHING GREEN Spinach Tortilla BLT Wrap

SPINACH TORTILLA BLT WRAP WITH ORGANIC BROCCOLI BEAN SPOUTS AND TURKEY BACON

This delicious wrap is both nutritious and easy to make! When I saw these spinach tortilla's from Trader Joe's I knew I had to have them. I wasn't quite sure what I was going to make with them, but I had a few ideas in mind. After a wonderful Sunday breakfast I noticed that we had a lot of turkey bacon left over so I put it in the refrigerator for future use. As you know the beginning of any work/school week can become hectic, and this Monday was no different. After a long day and no ideas of what I was going to make for dinner I opened the refrigerator to see the perfectly cooked turkey bacon cooked the day before. The first thing I thought, BLT. It all came together from there. I pulled out the spinach to replace the L-lettuce, grabbed the tomatoes, turkey and noticed I had fresh, crunchy broccoli sprouts that I also bought on my trip to Trader Joe's over the weekend. Instead of grabbing for regular bread to toast, I grabbed for the healthy, tasty spinach tortillas, and BAM! in less than ten minutes I had beautiful BLT wraps! I thought about creating a masterpiece dressing, however I decided to make things simple and I decided to top off my perfect sandwich wrap with ranch dressing.

Recipe

Spinach tortillas

Turkey bacon

Spinach

Tomatoes

Organic Broccoli Sprouts

Ranch (Or dressing of your choice)

Directions

This recipe is so simple all I have to write in the directions is to ASSEMBLE! Haha! Healthy and Easy. 

Best Chicken You'll Ever Eat!

The Best Chicken you'll ever eat!                                               Parmesan Herb Roasted Chicken.  

Recipe  

2 Split Chicken Breasts with skin removed
Salt/Pepper
Garlic Powder
Mayo (1 Tsp for each breast)
Shredded Parmesan cheese
Italian herb seasoning
Thyme
Rosemary
1/2 Lemon
1 Large Onions

Directions

First take the skin off of the split bone in chicken breast. This will reduce the amount of fat in the drippings and is much healthier! Next salt and pepper each breast and sprinkle garlic powder onto the breasts. I covered the entire breast in garlic powder. Garlic powder not only enhances flavor but garlic is a known anti-microbial and anti-inflammatory, so use generously. Next spread mayo, either light or regular onto the breast so that the may covers the entire top of the breast. Sprinkle the Italian herb seasoning onto the mayo and then add shredded Parmesan cheese. Next squeeze 1/2 lemon or more onto breasts and top off with a sprinkle of Thyme and Rosemary. Finally add the sliced onion for a sweet yet savory finish!

I baked the chicken on 375 degrees for 45 minutes. Once the top of the breasts began to golden I turned the oven down to 350 degrees for another 45 minutes. The aroma and flavor of this chicken is unbelievable. The Parmesan cheese and mayo give the chicken a crust just like the skin would have, but much healthier and tastier! Top off the chicken with the sweet slow roasted onions.

Enjoy!!!

Quinoa Tabouli

Quinoa Tabouli with Veggie Flaxseed Tortilla Chips!

 Tabouli is a refreshing dish that leaves your mouth feeling fresh after you eat it. Maybe because it is loaded with mint and parsley, two herbs that actually do freshen breath! Along with the lemon and fresh ingredients makes this dish a great dish to grab when you are hungry. Make it ahead and store it in the fridge for daily snacking, if it lasts that long!

Recipe

Tricolor quinoa (I had left over quinoa from the night before. Cook quinoa as directed. I like to use 50/50 chicken or veggie stock and water.)
Tomatoes (I used heirloom tomatoes because that is what I had in the fridge.)
Cucumber
Red onion
green onions
2 Lemon (For zest and juice)
1 Splash of vinegar
3 cloves of garlic
Olive oil
Bunch of fresh parsley
Fresh or dry mint
Salt/pepper

Directions

Cook quinoa as directed. Chop veggies and add to the quinoa. Chop parsley, and mint. You can also use dry mint. Add the zest and juice of two small lemons. Add a splash of vinegar. I used white wine vinegar. Add enough olive oil to toss. I don't like to add too much oil because it can make it heavy. Add salt and pepper to taste. 

HEALTHY BENEFITS OF QUINOA

EVERYTHING GREEN! Spinach Tortilla Veggie Pizza!

Spinach Tortilla Veggie Pizza!

I have to say this last minute late night snack was just what we needed to satisfy that late night craving. This recipe is a light but satisfying dish for your next snack or meal. I bought these organic spinach tortillas at Trader Joe's and just loved them. When I saw them I immediately thought I would make either a mini pizza or a delicious wrap. I remembered I had a half jar of marinara sauce in the refrigerator that I used for another dish earlier in the week, and a half bag of shredded pizza cheese. The pizza cheese was a mixture of mozzarella, Swiss, provolone, and Romano, so pizza it is! 

This dish was as simple as it was delicious! So try these for lunch, after school snack, dinner, or snack! Since these were a late night snack I used the cheese lightly, If you make them as a main dish you could use more cheese, or other protein like meat or beans to make your pizza he way you like it. 

Recipe

Spinach tortillas

Shredded pizza cheese

Marinara sauce

Spinach

Tomatoes

Purple onion

Mushrooms

Fresh basil

Fresh Parsley

Salt and Pepper

Garlic Powder

Directions

Turn your broiler on lo. Brush both sides of your tortilla with olive oil and sprinkle with salt and pepper. Next add marina sauce to tortilla and spread around. Add baby spinach, then the shredded cheese. Top with veggies of your choice. I made some with mushrooms and some without. So easy to personalize your pizza! Add salt and pepper. Put into broiler on lo for about 7 minutes. Every oven is different so be sure to monitor so yo do not burn them. You could also bake them at 350 degrees until the cheese is melted and veggies cooked through. 

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers!

 Every now and then I even surprise myself with some of my recipes! These peppers packed a punch of flavor and nutrients that I didn't expect. Wow! The flavor combination could not have been better. The freshness of the herbs, the slight caramelization of the red bell peppers, the sweet earthy taste of the heirloom tomatoes, and the sweet taste of sauteed onions, garlic, and celery which are the base of just about anything good, topped with salty feta is sure to get your taste buds dancing in your mouth.

Recipe

4 Red bell peppers halved into 8 pieces. 
Tricolor quinoa
vegetable stock
1 purple onion
5 large cloves of garlic
2 stalks of celery
1 zucchini
1 bunch parsley
1 handful of cilantro
1 handful of fresh basil leaves
heirloom cherry tomatoes
1 can of organic green chilies
2 cups of organic spinach chopped

Wishbone fat free Italian dressing for sauteing veggies
Salt and Pepper
Olive oil
Feta cheese (optional)

Directions

First cut red bell peppers in half to make 8 servings. Drizzle olive oil onto peppers, salt, pepper, and roast them at 350 degrees for about 30 minutes or until the peppers are at desired texture. I like the peppers soft enough so that a fork can cut through it, a bit on the tender side. Others like it so the pepper holds its structure. Either way works. There is nothing like the taste of roasted red peppers. The sweetness that comes from the roasted pepper is amazing. Yum!

Next add 2 cups of quinoa with 2 cups of water and 2 cups of vegetable stock and bring to boil. Add lid and turn to simmer for about 15 minutes or until quinoa is translucent and cooked through. While the quinoa is cooking chop veggies. Add the onion, celery, garlic, and Italian dressing to a fry pan and saute. Add salt and pepper. Next add the spinach, diced tomatoes, parsley, cilantro and basil, heat through. Adding the tomatoes last will help the tomatoes keep their integrity and not turn mushy. The heat will allow the spinach and herbs to wilt but still keep their vibrant color and consistency. Turn off heat and combine the quinoa with the veggie mixture and set aside. Taste to be sure there is enough flavor. Add salt and pepper if desired. I found that I didn't need to add much salt and pepper because of the many fresh herbs and Italian dressing, along with so many great veggies!

Once the peppers are out of the oven set aside until cool enough to handle. Spoon in the quinoa mixture and serve! Sprinkle some feta cheese onto the peppers if desired. The feta gives a salty bite that brings out the flavor of all the ingredients. Enjoy!

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Coconut Chicken and Quinoa Salad