Slow Cooker Irish Stew

We saw this crazy-looking root vegetable in the produce department, celery root! Use this recipe to try cooking with something new. Plus this stew is super easy to prepare and share!

Ingredients:
4 Tbsp. all-purpose flour
3 lb. stew beef, cut into 1 1/2 inch pieces
2 large onions, chopped
6 carrots, sliced
5 potatoes, chopped
1 celery root, peeled and chopped
2 sprigs of thyme
2 bay leaves
3 1/2 cups beef broth
salt and pepper

Irish Stew Ingredients
Dredge the pieces of beef in the flour.
Place the beef, onion, carrots, potatoes, celery root, thyme and beef broth into a large slow cooker.
Salt and pepper between layers.
Irish Stew mix

 

 

 

 

 

 

 

Turn the slow cooker on medium heat and let it cook for 6-8 hours. Share and enjoy!Irish Stew final plate

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It’s Mash-up time!

Orange nectarine fruit mash-upName that fruit!

Congratulations to Maryann B. for winning last’s weeks contest!

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Tilapia with Mango Salsa

Ingredients:
1 mango, diced
1/4 cup cantaloupe, diced
1/4 cup honeydew, diced
1/4 cup pineapple, diced
2 Tbsp. cilantro, minced
1/2 red onion, minced
salt

tilapia
blackening spice blend
olive oil

To make the mango salsa:
Combine the fruit, cilantro, red onion and a pinch of salt. Let it sit in the refrigerator for 30 minutes before serving.
Mango salsa mix

 

 

 

 

 

 

 

 

 

 

 

 

*Hint: If you don’t want to buy the entire melon or pineapple, buy a few pieces of each from the salad bar.

To make the tilapia:
Heat the olive oil in a skillet over medium-high heat.
Season the tilapia on both sides with the blackening spice and a little salt.
Seasoned tilapia

 

 

 

 

 

 

 

 

 

 

 

 

Sear the tilapia for three minutes and then flip it to the other side for another three minutes, or until the fish is flakey.
Searing the tilapia
Remove the fish from the heat. Top with the mango salsa and serve!
Tilapia with Mango Salsa final plate

*Variation: Don’t care for fish? It works with chicken too!

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It’s that time again! Name that fruit!

Mango kiwi Fruit Mash-up Monday
Fruit Mash-up Monday mango kiwi text

Congratulations to Sabra H. for winning last week’s contest!

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Food for Thought: Leap Day

We searched high and low to bring you Leap Day food traditions, but apparently there aren’t any! So we surveyed the Earth Fare Home Office to find potential Leap Day traditions.

This is what we came up with:

  • Frog legs, chocolate covered crickets or Annie’s Bunnies.
  • Things you would only eat once every four years: Snails, Funnel Cake, Crawfish.
  • Birthday Cake!
  • Stacked food – to represent the stacked seconds that culminate in Leap Year.
  • Black-eyed peas – if you forgot this good luck tradition on New Year’s Day, then Leap Day would be the time to make up for it.
  • A meal of fours – cook with only four ingredients OR prepare one ingredient, four ways.
  • #Leaping – a photo of you leaping with your food. (Tweet your #leaping pictures to @EarthFare.)

What will your Leap Day food tradition be?

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Name that fruit!

Fruit Mash-up Pineapple Pear

Congratulations to Corinne for winning last week’s contest!

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A Lifestyle Change for Robbie

Robbie’s Story (in his own words…)

Robbie with his family!Nearly six years ago, I went to a counselor to get some help for some very difficult anxiety that had gotten quite a hold over my life. The strain on my wife and 9 month-old daughter from my anxiety had reached a level that could not be ignored any longer.

There were a variety of strategies that the counselor gave me to help cope with the general anxiety disorder that I had been suffering from. From the number of strategies, there were two that I stuck with long-term and that had far reaching positive effects on me.

I began to look into completely changing the way that I ate. I started to read up on all of the different ways that I could eat in a more healthy way. I cut back my intake of meat, and when I did eat meat it was organic. I ate more fruits and vegetables as well as changed the types of carbohydrates, sugars and fats that I ate. I also reduced my caloric intake to a much more healthy level, and began to regularly exercise.

The effects were enormous for me! I began to feel much better and the anxiety began to ease, with my new strategies for coping.

I began to lose weight. I had been at a pretty unhealthy 240 pounds for a number of years. Month by month, and what ended up being year by year, I continued to stick to the new way of eating that I had adopted…and the pounds continued to come off. I also began to run, bike, swim and lift weights pretty intensely.

Six years later, I’m 33 years-old, 80 pounds lighter and in the best shape of my life. The key to this success is that it was a complete lifestyle change, and not just a phase that I adopted to lose weight for the summertime.

The other extremely important aspect is that both diet and exercise were part of the solution. These two strategies by themselves can only go so far, but when put together, they can be very powerful.

I’m also so happy to say that my wife and I just celebrated 11 years of marriage and have 3 wonderfully healthy children who, among many other things, are learning to eat in a healthy way.

You can share YOUR story with Earth Fare’s readers (and win a $50 gift card for yourself) by clicking here.
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More stories like this one:

Dairy-free with Teri!
Organic Living with Rachel
Nathan’s Healthy Change

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Enjoy this Big Easy classic: Jambalaya!

In honor of Mardi Gras this week, we thought we would indulge in a New
Orleans’ classic: Jambalaya! It’s yummy, a little spicy and a great way to
please a crowd.

In honor of Mardi Gras this week, we thought we would indulge in a New Orleans’ classic: Cajun Jambalaya! It’s yummy, a little spicy and a great way to please a crowd.

Ingredients:
1 Tbsp. Cajun or Creole seasoning
salt and pepper, to taste
olive oil
1 lb. chicken breast, cut into 2 inch pieces
1 Andouille sausage, removed from casing
½ lb. shrimp, deveined and shelled
4 stalks celery, chopped
1 yellow onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
3 tomatoes, chopped
1 6-oz. can tomato paste
2 bay leaves
1 tsp. Worchester sauce
1 tsp. hot sauce
1 c. rice
2 c. chicken broth plus more as needed

Directions:
Season the chicken and shrimp with the Cajun seasoning and salt.

Heat the olive oil over medium-high heat in a large skillet or stock pot. Brown the Andouille sausage, and set aside. Brown the chicken, and set aside.

Add more olive oil to the skillet if needed. Add the celery, onion and green pepper. Season with salt and pepper. Sauté until the onions are translucent, about 5 minutes. Add the garlic, tomatoes, tomato paste, bay leaves, Worchester sauce and hot sauce to the veggie mixture. Continue to cook until the sauce thickens, about 5 minutes.

Stir in the rice to the veggie mixture. Slowly add the broth. Stir to combine. Reduce the heat to medium-low. Cover the skillet, and let the rice cook for about 20 minutes, you can stir occasionally. When the rice is just tender, return the chicken, sausage and shrimp skillet and combine with the rice mixture. Cook until the meat is cooked through, about 10 minutes.

Now, go eat up!

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Do you like this recipe? Check out this recipe for guacamole!

 

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Heart-healthy Recipe: Tuscan Chicken Rollers

As seen on Making It Grow, here’s our recipe for Tuscan Chicken Rollers!

Ingredients:
4 boneless/skinless chicken breasts
1 1/2 cup chopped fresh spinach
1 cup chopped roasted red pepper (drained)
1 1/2 cup feta cheese crumbles
1/2 cup chopped bell peppers
1/2 cup chopped mushrooms
4 teaspoons chopped garlic
1 tablespoon red pepper flakes
dry oregano
olive oil for saute
1/2 cup balsamic vinegar
1 teaspoon light brown sugar, packed

In a small saucepan on medium-high heat, combine balsamic vinegar and brown sugar. Bring to a slight boil and reduce heat. Let simmer on lowest setting to keep warm.

chopped ingredients

 

 

 

 

 

 

 

Combine spinach, roasted pepper, feta, garlic, bell peppers, mushroom and pepper flakes in large mixing bowl. Mix well and set aside.

mixed ingredients

Season chicken breast with dry oregano. Pound chicken with mallet until you have a thin piece of chicken.

chicken with filling mix

 

 

 

 

 

 

 

 

Take 2 spoonfuls of feta mixture and place onton center of chicken. Roll chicken up lengthwise.
Once chicken is rolled, place on skillet coated with olive oil and cook until done.

chicken rolls frying

 

 

 

 

 

 

 

Before serving, drizzle balsamic glaze over the chicken. Enjoy!

Tuscan Chicken Rollers

 

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Name that fruit!

Fruit Mash-up Monday banana lemon

Congratulations to Kimberly T. for winning last week’s contest!

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