It's Been a While...

Hey everyone!,
   
     I know it's definitely been a while since I've posted anything and there's a good reason for that, I promise! I have had a very crazy week, and it's finally starting to turn around (knock on wood). I've had the flu for 2 weeks, started college, and hit a car at work. Finally, now that things are beginning to calm down, I can talk to you guys! So for this post I wasn't sure what recipe I wanted to share with you, but then it dawned on me that the seasons are changing and it's time for something Springy! So today I'm sharing my SUPER easy vinegar slaw recipe ! This is so healthy and low in calories! Three's no mayonnaise in it as opposed to regular coleslaw. Also, I HATE raw onions, so there are none in my recipe. However, if you would like to add them please feel free!

Homemade Springy Vinegar Coleslaw

1 Pkg Coleslaw mix (or prepare the cabbage and carrots yourself)
1 cup shredded apples (preferably granny smiths)
1/4 cup Splenda
1/4 cup apple cider vinegar
2 Tbsp Dijon mustard
1/2 tsp salt
1.2 tsp black pepper
1 Tbsp Extra Virgin Olive Oil

Directions:

1. Combine shredded apples with the coleslaw mix in a large bowl.
2. in a small bowl, combine the rest of the ingredients and pour over top of the coleslaw mixture. Be sure to mix well.
3.  Allow the mixture to site in the fridge for about 1 hour before serving. 



                                                                                      Keep Reading,

                                                                                                 -WholesomeMama

Another Amazing Vegetarian Dish

Today's dish is Vegetarian Pot Stickers. If you are a vegan, you could easily make this a vegan recipe by purchasing vegan wonton wrappers. Everything else in this recipe is vegan but the wrappers (they contain egg.)  I have also included a recipe for my FAVORITE hoisin sauce (not vegan) to dip these babies in! I made this recipe last night and fell instantly in love! Not only is it super healthy, but it's low calorie as well! All of the fats used to prepare this meal are "healthy" fats! (Healthy fats help your body burn calories!) They are super fun to make, but may seem a bit intimidating. Well, I'll be completely honest. They can be a little finicky at first, but once you get the folding technique down, it's nothing but smooth sailing! One thing I noticed when preparing this recipe was that the method seemed kind of dangerous. You need to sear the pot stickers in about a Tbsp. of toasted sesame oil, and then throw 1/2 cup of water in the pan with the hot oil, cover, and allow the steam to cook the tops of the pot stickers until the water has evaporated. After trying this, it wasn't nearly as horrific as I thought it would be. Reason being is that sesame oil is fairly dense and less likely to "pop" when met with cold water. I highly recommend using a toasted sesame oil for this exact reason! Please don't burn yourself preparing my recipe by substituting a different frying oil. It also has an AMAZING aroma. It can be a bit pricey (I paid about 8 dollars for an 8.5 oz bottle), but it goes a LONG way! Back to the safety disclosure, as long as you cover the pan, you should be splash free! I LOVE pot stickers in general because they are (most of the time) either steamed or partially fried, so they are a little healthier than deep fried foods. I can honestly say these are THE best ones I've ever had, and I'm so happy to say that I made them at home! Please give these a try! They are so worth the effort!

Vegetarian Pot Stickers

Prep Time: 15 mins   Total Cook Time: about 20 mins

Yields about 16 Pot stickers (2 Servings)

Calories per serving: 300 (with hoisin sauce)

Ingredients:

·         Wonton wrappers

·         1 C. Sweet Onion (small diced)

·         ½ C. Shredded Cabbage

·         ½ C. Shredded or Matchstick Carrots

·         1 ½ C. Portobello Mushrooms (small diced)

·         2 Green onions (scallions) (thinly sliced)

·         2 Cloves Minced Garlic

·         2 Tbsp. Minced Ginger

·         ½ tsp salt

·         ½ tsp black pepper

·         1 Tbsp. Coconut Oil

·         1 Tbsp. Toasted Sesame Oil

Method:

1.      Start by heating a large skillet on medium-high heat with 1 Tbsp. coconut oil. Add the sweet onion and white end of the scallions. Sauté for about 3-4 minutes until they begin to soften and become opaque. Add the ginger, garlic, salt, and pepper. Continue to sauté for about 2 mins until fragrant. Add the diced Portobello mushrooms and continue to cook about 4-5 mins, stirring every 20 seconds. Lastly add the cabbage, and the carrots and toss over heat until cabbage becomes soft, but not wilted (about 5 mins). Set this mixture aside, and allow to cool while you begin to prepare the wonton wrappers.

2.      Set up your station for filling the wontons with a plate, and a small cup of water for wetting the edges.

3.      With the corner of the wonton wrapper facing up, begin by spooning about 2 teaspoons of filling into the center of your wonton wrapper.

4.      Wet your fingers and run them along the top two sides of the wonton to create adhesion to the bottom half of the wonton.

5.      Fold the bottom corner up and away from you, and press into the top half, making sure the wonton is completely sealed.

6.      This part can get a bit tricky. You want to start by taking the bottom corner, working towards the top corner, folding the edge over itself 2-3 times. The repeat on the other corner till you reach the top corner once again. Repeat with the remaining wontons till you are out of filling.

7.      Heat a Large skillet once again on medium-high heat with a Tbsp. of toasted sesame oil. Add the pot stickers one at time filling side down, so they look like they are standing up. Cook for about 2-3 minutes until the bottoms are browned.

8.      Have a lid cover ready for your skillet. Add ½ cup of water to the pan and cover immediately. Allow the steam to cook the tops of the pot stickers until all the water has evaporated.

9.      Remove from the pan one at a time and place on a dry paper towel to soak up excess oil.

10.  Serve with a side of Hoisin Sauce (see recipe below), or mix 2 Tbsp. of soy sauce with 1 Tbsp. of rice vinegar for a lighter dipping alternative!

Homemade Hoisin Sauce

Total Time: 10 mins

Ingredients:

·         1 Tbsp. Sriracha

·         ¼ C. Dark Corn Syrup

·         2 Tbsp. Peanut Butter

·         1 tsp Garlic Powder

·         ½ tsp salt

·         ½ Tsp Black Pepper

·         3 Tbsp. Soy sauce (Low Sodium)

·         2 Tbsp. Rice Vinegar

·         3 Tbsp. Water

·         1 Tbsp. Corn Starch

Method

1.       Mix all ingredients besides the water and cornstarch in a small saucepan on medium heat until everything is melted together.

2.       In a small dish, combine the cornstarch and water until cornstarch is dissolved completely.

3.       Add cornstarch mixture to saucepan while still stirring over heat, and cook until the sauce thickens.

4.       Allow to cool, and store in an airtight container for future use.

Incorporating Vegetarian Meals

     Hey everyone and welcome back! Lets start today's post with somewhat of a laugh! How many of you mamas out there have heard the dreaded 3 words that come out of every kid's mouth at some point? You know what I'm talking about right? If not, let me clarify. "I HATE YOU!" It's like nails on a chalkboard. Last night I got my very first "I hate you", and boy was it enough to make me want to cry. All because I told my little girl it was time for bed! Moments like that make me really wonder what I'm in for in the future. Needless to say I put her to bed and actually shed a few tears behind her bedroom door. However, I remembered that she is only TWO, and she doesn't even have a clue what hate is. I take moments like these and use them to push through parenthood, knowing I am doing the right thing, and sometimes, even though our children make it seem otherwise, I am a great mama!

     So back to the title of this post. "Incorporating Vegetarian Meals."  The reason I want to talk about this is not for moral reasons whatsoever.  However, more so because I think its important for people to understand that meat is not the only source of protein out there! Red meats especially, are hearder for our bodies to digest. Also, I have a picky little toddler who hates the texture of meat, but LOVES veggies. Her eating habits have absolutely had a affect on my meal plans for the whole family. I'm not the type of parent that cooks a separate meal for a picky eater, so I researched a few recipes that my daughter, fiancé, and myself can enjoy! Here's one of my favorites!

Portobello Mushroom “Meat”balls

Ingredients:

·        5 oz Portobello Mushrooms diced small

·        2 eggs

·        ½ cup seasoned breadcrumbs

·        1 Tbsp Italian Seasoning

·        2 cloves minced garlic

·        ½ tsp Salt

·        ½ tsp ground black pepper

·        Cooking Spray for searing

Method:

1.     Preheat oven to 350 degrees F.

2.     In a medium bowl, combine all ingredients until well mixed.

3.     Using wet hands to prevent the mixture from sticking to you, form the meatballs about 1 ½ inch big. This recipe yields about 10 meatballs.

4.     Heat a skillet with some cooking spray to medium. Sear the meatballs on all sides just until browned.

5.     Transfer the meatballs to a baking dish and bake for 10-15 mins, until the mix is firm throughout.

6.     Enjoy!

The Start of WholesomeMama and The Naked Homemaker

     So I would really like to take the time to thank you for considering reading The Naked Homemaker.  Just to disclose, I'm not actually naked writing this blog for you. The "naked" part just means that my help for you is simple, and easy to understand!  I've been going through a lot of lifestyle changes lately, and I could only think the entire time that people need to know the quality of life they could have with a few simple changes. As a mother of two young children, it's no question that my body has gone through some changes. As women, it's one of the prices we pay to bare such amazing little humans into this world!  We gain weight, we lose the umph our breasts once had, and we're tired all the time. Day after day we wake up and do the same things. Get the kids up, bathed, changed, fed, go to work etc. I love being a mom. Including every temper tantrum, and restless night, I wouldn't change it for the world. It has become my goal to do all of these every day things with a burst of energy and a smile on my face every morning, because life is beautiful, my children are a blessing, and I don't want to waste a minute of my time raising these little ones with a chip on my shoulder. 

     The reason I began living health conscious in the first place was because after having my second child, the weight didn't come off. I would wake up every day and hobble my way down the hall to the bathroom like E.T.. Let me just say, there comes a time when a person just doesn't want to look in the mirror anymore, and its called hitting bottom. USE THIS FEELING to push yourself to become what you want to be! I mean, what harm would be done just trying? I'm here to provide healthy and EASY recipes that overtime will change how you feel every single day! We get one life. Lets enjoy it and put great things into our body, so that we can get GREATER things out!

      I really want to keep my readers motivated to push through their diet and exercise struggles by sharing my own struggles and how I deal with them.  Everyone needs encouragement when overcoming obstacles. Stay with me and lets move mountains, people!

                                                                            Keep Reading,
                                                                                    -WholesomeMama