Feeding The Family: Fresh Taco Wraps

Fresh Taco Wraps

I wish I had a picture because in addition to being DELICIOUS! these were beautiful too. I love when that happens!

We are gradually adding more raw food to our daily diet. This is easy for snacks, and even lunches as we have often had "snack" lunch picnics this summer but main dishes are a little trickier. We made these for dinner tonight and it was a total success.

Hoping to post more often about our kitchen adventures...the punks think we need our own show. B even has a very fitting name for it..."The Crazy Kitchen". I'm certain this title will apply as I begin to pack lunches daily - the dudes start kindergarten in 4 days (sniff, sniff, boo hoo) Maybe we'll upload a few clips to the web, go viral and be infamous :)

Stay tuned....

Our Local Harvest

just picked from our backyard garden...a truly "local" harvest :)

sugar snap peas, early radishes, dragon tongue beans and the last of the raspberries

farmer B - very proud of what he has grown!

Yummy Fun

C, making whole wheat tortillas

Feeding the Family

Okay ,we are all super busy. Nonetheless, we need to eat and for those with children, we must feed them too. I am always surprised at how frequently some of my friends dine out. It may seem simpler to have someone else prepare and serve the food, but it is expensive, not to mention you have no idea where your food is coming from or how healthy it actually is (or is not). I thought I might start a "Feeding the Family" topic for sharing healthy, easy meal ideas. Here is the first one, we are trying it tonight so I'll add on tomorrow about how it was received by the kiddos - enjoy!


EASY CROCKPOT RECIPE: Chicken with Quinoa (pronounced KEEN-wah - a complete protein grain that is super easy to cook with, has a similar consistency to couscous)

Ingredients:

• 2T butter
• 2t minced garlic
• 1C chicken broth
• 2T white wine
• 3/4 t black pepper
• 3/4 t kosher salt (I used sea salt)
• 1/3C plus 1T quinoa, rinsed
• 1/2 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 2 pounds skinless, boneless chicken thighs (much cheaper than breasts and very tasty)
• 1T chopped fresh parsley (OPTIONAL)

1. Add all ingredients except for chicken and parsley to slow cooker crock and mix well to combine. Place chicken thighs on top of the mixture. (It only took me 15 minutes to assemble this in the Crock Pot - and then it is done!!!)

2. Cover and cook on LOW for 8 hours. To serve, transfer chicken thighs to individual bowls. Mix quinoa and vegetables well, then spoon into bowls alongside chicken. Sprinkle with parsley if desired.

APPROXIMATE NUTRITIONAL CONTENT: Calories: 510, Protein: 47g, Fat: 26g, Sodium: 583mg

*I will probably steam or roast some kind of green vegetable to go with this as well (brussel sprouts, broccoli, asparagus - whatever) or make a big green salad. Lots of color on your plate is good, good, good!!