Ginnyblogs!

Dear Mindful Organics Loyal Blog Followers:

To streamline our social media efforts as we continue to grow- I hope you please check out our my new blog and follow me there, if you haven't already!


I so appreciate and value your ears and eyes. Thank you for lending them to my thoughts, opinions, struggles and successes and advice- over the past year and half. Time has flown!


www.ginnyblogs.com.

xo ginny

Life is a Beautiful Journey

I am sitting here in NC as my mom is healing from back surgery. The boys, my husband and the lovely Miss Bear have come to keep her company. 

We come in and out heading for exercising, retreating back in to sit around the table, gathering around to talk and eat.

My parents -I should include are suffering a bit at meals, they don't know what to make of all these vegetables, strange grains and lots of fish. My mother has announced she needs real food. She wants a piece of meat attached to a bone to gnaw on. Me- I just don't get how they have made no move towards eating well and exercising. It is hard to watch their bodies deteriorate, knowing it is not the way it needs to be. I have learned though to say little, it is not going to change.

I just am so grateful my sons are so into their health. At the moment they are watching the cross fit competitions while eating bowls of quinoa my son Michael cooked up. Yesterday my son Kevin and I were running and he is asking me whether Caesar salad dressing is too high in fat, and what I thought about steal cut vs rolled oat oatmeal. I am so in awe of how well they get it.

I am on the porch of my folks house reading the NY Times, there is an article on the restaurant Delancey, which is opening in Seattle. The owner Molly Wizenberg is under contract to write about her experiences in opening the restaurant. It gave me an idea to start telling my ginnybakes story. Who knows where it will lead, but it has been quite the ride so far. 

I want to tell my experiences and write them as they go, so I never forget. 

ginnybakes began as a journey, a continuation on a path of proving to myself I can stay a course while following a passion. Have I had my moments where I have felt so lost-absolutely. Have I giggled with such joy and pride in others, absolutely. I have lost 7 pounds from stress, gained another 10 from stress and having to taste test ginnybakes products all the time. I have  had great bouts of acne like those I had as a kid. I now have a permanent Wednesday 4 pm appointment with Dr Dan Nevel, ( my acupuncturist) who has been a saving grace to my physical and mental well being. He straightened out the digestion issues, has me sleeping again, and in balance.

Am I happier than I was before this all began. Sometimes...depends whether my yoga practice, acupuncture, and exercise are in place. I know the minute that goes stress comes tearing back in, and my world as I know it, is not running the way it should. If my life is in balance I am so filled with gratitude at the journey I am following.

I have so much to share with you.   

xo ginny

Oatmeal Carmelitas

Staying in tonight? Why don't you make it a baking night! Call your friends over and indulge into these sinful delights while you chitchat!

All you need is :
2 cups of all purpose flour
2 cups quick-cooking oats
1 1/2 cups brown sugar
1/2 teaspoon salt
1 cup butter, melted
2 cups semi-sweet chocolate chips
1 cup walnuts, chopped
2(11 ounce) jars caramel sauce

Putting it all together could not be any easier!

step 1. Preheat oven to 350 degrees.
step 2. Grease a 9x13 inch baking pan.
step 3. In a medium bowl, stir together flour, oats, brown sugar, baking soda and salt.
step 4. Add melted butter into the bottom of baking pan.
step 5. Bake for 10 minutes.
step 6. Remove from oven and sprinkle with chocolate chips and walnuts.
step 7. Drizzle caramel sauce over top and crumble remaining oat mixture evenly on top, patting down lightly.
step 8. Bake for an additional 15-20 minutes or until the top is golden; cool before cutting into bars.

Indulge on these sinful treats!

xo ginny

Peanut Butter Coconut Ice Cream and Surprises!

Hello Everyone!
We've been a little slower to the blogging recently because we are making some changes! I don't want to give away too much, but soon you can expect to see a very exciting "facelift" to our blog. We've all done so much growing over the last few months and it's time for our little blog to grow too!
In the meantime, I wanted to post a yummy recipe for ice cream (since it is Summer!!!). Enjoy!
xo ginny

PEANUT BUTTER COCONUT ICE CREAM

A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker.

Ingredient List

Serves 6

• 1 13.5-oz. can light coconut milk (1 1/2 cups)
• 1/2 cup Organic maple syrup
• 1/2 cup Organic crunchy peanut butter
• 1 tsp. Fair Trade vanilla extract
• 1 cup French vanilla soy creamer, divided

Directions

1. Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
2. Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining ½ cup soy creamer.

an en Famille Friday night dinner

(Here is the continuation of "The Wedding Dress" post. Enjoy!)

So the dress was bought and I asked Jenna and Mitch to meet up with us for dinner.
We then of course told  Benji, our nephew, to meet us too, and happily he was available as well. Looking for company and food. (what 18 year old isn't)

Our 4 boys are all in town together at the moment, the joy overwhelming. Our oldest Scott had his friend Katherine with him. (adore this girl, and promised her mom, I would be there for anything she might need-extra great feeling she was there as well).

Life was simple and beautiful sitting under the steamy, starry So Florida night, tropical breezes making it so comfortable. We were having at least 5 conversations at once, I looked around at this table of loved ones and felt like the matriarch of this crew,  surrogate to some, fill in for others.  It felt like I was the lucky one. It made growing older seem something so beautiful instead of fraught with concern.

It hit me growing old with grace is something so powerful. Xo ginny

The Wedding Dress...

 It is funny, this blog has become such an outlet for me, I feel like you are part of my life. On Friday I had a day I will never forget and couldn't wait to put it here into words, in print so I can carry the day with me always, and hopefully you could relate in some way or another.

My niece Jenna is my sister Audrey's oldest child, her only daughter.  Audrey passed away from breast cancer 4 years ago this past April.

Jenna got engaged about 6 weeks ago to her very long term boyfriend Mitch.
Was it a surprise this engagement?- absolutely not, but the joy and excitement was beyond measure.

This past Wednesday I got an excited call from Jenna they have moved the wedding up drastically. They want to get married in December. Action was needed, within 2 minutes my dear friend Lauren Halpern was brought in as the party planner.

Thursday evening, another call came from Jenna, she had walked into Ever After in Coconut Grove and thought she might have found the dress of her dreams. Could I hurry and come the next day. You better believe I could. So there I found myself, alone with my niece as we planned, and dreamed together of her big day.

Was the dress perfect...so perfect. Was the moment beautiful, yes beyond. Surreal too as I am the mother of 4 sons buying a wedding dress. Such an honor and privilege for me, to be the one she called on to say- Aunt Ginny-I need you now. I was worried about stepping on the toes of her step mom and future mother-in-law. I followed her lead and she honored me so.
I got in my car alone after, and let the tears stream, life has it's moments of pure joy, tinged with just hints of sadness that make the sweet moments sweeter.

Now of course there is no holding me back, a wedding to plan!!! The tears are flowing, the sentiment is raw. And once again I utter the words I always do in times of gratitude "from my mouth to G-d's ears, I know I am so lucky to be living the life I am"
Xo  ginny

It's Friday!

It's finally here...Friday. I'm hoping that means you will be spending some quality time with the ones you love this weekend. I wanted to share this recipe for GLUTEN-FREE PIZZA DOUGH. Everyone needs a pizza night from time to time :). So gather up the troops, make a fresh pizza, and maybe watch a good movie. Enjoy! xo ginny

GLUTEN-FREE PIZZA DOUGH

Makes two 12-inch pizza crusts

2 to 2 1/4 cups all-purpose gluten-free flour
1 1/2 teaspoons xanthan gum
1 tablespoon active dry yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 100-degrees F)
3 tablespoons extra-virgin olive oil (plus an extra tablespoon or two for drizzling)
1 In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, yeast, sugar, and salt and stir to combine.
2 To the flour mixture, add the 3 tablespoons of olive oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough is very sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
3 Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough it to coat with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled in volume (1 to 1 1/2 hours).
4 After the dough has risen, wrap it in plastic wrap and chill for at least an hour before rolling out.

when you are where you are supposed to be...

 Tuesday and Thursday mornings are my yoga mornings. I woke up today (Tuesday) and something told me it was a day to be solely focused on the commissary. Well, intuition can be a great thing! The ginnybakes team was off its game today...big muffin problems!! The baking soda was left out of the muffins and the muffins weren't anything like normal. I realized the problem loomed large as orders are promised and need to be fulfilled. We could not get our deliveries out as all the orders today, but one, contained muffins. On top of the baking time we also need time to let them cool before packing them. Everything became a waiting game, and my little production room was becoming more crowded by the moment, as we had so much to package and yet the orders could not get moved out.
I realized pretty quickly it was time to organize, move what we could and take control of the situation, which is definitely becoming easier for me as we go. I remember two months ago trying to figure out how I would ever make my team respect me. I was never a boss before, though my children can tell you I can be pretty bossy. I have learned to be comfortable in my role, pretty easy to do, because I have the most wonderful team.
Eventually the ginnybakes mobile rolled out on its way. My eldest son, having a very busy day ahead of him delivering all the orders.
We learned a lesson today. We are great together, this team of mine. Grace under pressure. We responded to a situation, no one overreacted and life moves on. What seems to be such a crisis at the moment is usually the thing we smile or laugh over after reflecting.  xo ginny

ginnybakes and family

Ginnybakes was mine, and I was really proud of that. As it grew I thought it would be really cool if I could build it bringing in only creative, positive women. I felt strongly that way until I realized that I wanted to bring my boys in, including my biggest, my husband.

They skewed things way over to the male side. Slowly but surely the thought became a reality as ginnybakes grew. I couldn't handle it myself and needed manpower (no pun intended). For the first time ever I told my sons they had to work this summer, and the job was ginnybakes.  I could hold on 'til summer and then I expected them to work for something that potentially one day could be theirs. They all wanted important positions but guess what, they are learning from ground up, how to scoop dough, how to label our dry mixes, label our grab and go packs, and how to fill out invoices, demo, and tend to their assigned stores.
My eldest started today and it was an incredible experience! My current crew is a young one and my son loved their dynamic energy. He was honored when he heard how much they love and believe in ginnybakes.

I believe I am teaching lessons in responsibility, strong people and marketing skills, learning about starting from the ground up. I'm teaching strong work ethics, and what it takes to be respected. Do they learn this in school and sports? Absolutely, but I am once again happy to have ginnybakes,  if not only to be able to pass on more gifts to my boys' lives that will make them better people. xo ginny

Potato and Cauliflower Burritos

School is out the kids are home and you are up and running. If you are thinking on what to make for lunch try this 30 minute recipe that keeps calories down but satisfaction levels up!

You will first need the following:
15-oz can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves garlic, peeled
2 tsp canola oil
1 small onion, halved and sliced (1 cup)
1/2 tsp dried oregano
3 cups small cauliflower florets
1 medium Yukon gold or russet potato
(6oz.), cut into 1/4-inch cubes
3 tbs chopped cilantro
48-inch flour or whole-wheat tortillas warmed
1 cup grated vegan Monterey Jack cheese

First pulse tomatoes,chipotle chile, and garlic in food processor until coarse puree forms, in the meantime heat oil in large skillet over medium heat. Add onions and oregano; saute 2minutes. Stir cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potato are tender. Stir in Cilantro. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas,top with rice and sprinkle with cheese. Roll up tortillas, leaving one end open.

Enjoy a satisfying lunch

xo ginny

Frittata

Summer has arrived, my refrigerators are filled,  food consumption is way up there. The boys are eating like crazy, they are starved from the beach and their Crossfit workouts. I am thrilled. This is when I am happiest. Kids, friends, noise and sleeping bodies casually draped on couches as the teenagers crash at each other's houses.

I am out early tomorrow exercising then working,  so I have made a frittata for the crew for the morning. Easy to make, delicious and beautiful too.

This one for the boys I made simply as they like.  You can make a frittata with all kinds of different herbs, cheeses and vegetables.

I had leftover roasted sweet potatoes and Yukon Golds. I sliced up the potatoes into a small dice,
added Applegate organic chicken and sage sausage, diced as well and  mixed them into 12 beaten eggs and added salt and pepper with some fresh mozzarella.

I Cook it on the stove top til it sets then put in a preheated oven at 425* for approx 15 minutes. When the top is firm and and set with a beautiful light brown coloring, it is done. Cool for 10 minutes before cutting into. Great for breakfast, lunch or a romantic dinner in bed with a glass of wine.
To summer- xo ginny

An Oatmeal question...

My second son is in school in Chicago and I got a text with an important question...Could he cook oatmeal in a rice cooker? This is a child that needs to know all the reasons behind things, ( he is studying chemical engineering- that might explain a bit)  so my answer of no way led to multiple texts that led to a verbal discussion. As always he gives me food for thought, in this case literally. I decided to try and then thought- why not be more creative and put up a hot cereal for my younger boys for the next morning's breakfast. Instead of oatmeal though, I would make it  with quinoa, almond milk, raisins,  cinnamon, vanilla extract and agave.

Turned on the rice maker, left the kitchen and completely forgot about it...not  a wise thing! I came back into the kitchen just before going to bed to find my kitchen counter covered in a sticky beige substance, floating all over!  I cleaned up, saved what was still in the rice maker and served it for breakfast the next day (discovering I had permanently ruined my old favorite appliance). My boys were crazy for it, one ate it topped with granola and walnuts, the other just as served.

I made it again the next day (after purchasing a new rice maker)  with 1/2 water and 1/2 almond milk, and it came out so beautifully. The process seems to give the quinoa a beautiful consistency. I felt good sending the boys off on a super food that gives the body the  fuel for food.

I am including the picture that you see of my son's successful mission on his attempt to make oatmeal from the rice maker. His is a mini size. Even the mundane can be such interesting discussions. xo ginny

My New Client

You know how some people you just feel you are connected to. I had this feeling with a new client of mine. She has just started 3 weeks ago. I opened the door to a warm, beautiful smile, but a face that also looked weary and drawn. The glow I always check for was absent. The whites in the eyes which is also part of my preliminary check were not a crisp, sharp, clear white. And yet I recognized so the look of a mom who is giving too much of her physical and soul over to her kids and husband.

This is just so common in mothers who believe that motherhood means giving up the person they were before. I try and teach my clients that selfishness is when you lose yourself. When the sparkle and sensuality are gone, when we become lost in routine, no one around us is better for it. When we as moms are taking time to exercise, take care of ourselves and just have our moments to breath and reflect  the world around us seems so enthralling. When we take care of ourselves, we are so better equipped to care, and better yet hug tight and laugh deeply with our families and friends.

My client had done like many of us have before her, she stayed home nibbled on food all day, gained weight, stopped exercising and lost her way. She felt trapped and couldn't see her way out.

It is week 3, she has changed every aspect of her eating, lost 7 pounds and we set up a great exercise routine that she can manage while still working and caring for her two young daughters. She showed up this week in her exercise clothes, entering into the community I wanted her to feel a part of- the health conscious. She is happy, the glow is there and the whites are crisp. She is on her path and I am so grateful to be a part of the transformation. Makes a mom feel good to be helping another.
xo ginny

What to do with Carrots? Great Carrot Recipe

I know sometimes we cook and feel like "Oh my, my dish is so plain" well, it could be that it is too plain and you may need to add a side to your dish, something healthy, colourful yet yummy! So, next time you are in the kitchen and want to add a side to your dish grab some carrots follow this recipe and you will be set with a great filling dish!

Roasted Carrots with Garlic

You will need the following :
1lb medium carrots, peeled and halved lengthwise
6 small garlic cloves, skin on
1 tbsp extra-virgin oil
Coarse salt and freshly ground black pepper
1 lemon, cut into wedges
  Now you are ready for the next steps:
1. Heat oven to 425 degrees
2. Arrange carrots and garlic on a rimmed baking sheet, drizzle with oil and season with salt and pepper.
3. Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.

Fun Recipe Idea! Carrot Toppers
1. Add 1 tbsp torn fresh mint leaves before serving, then toss with 1 tbsp crumbled feta before serving, last sprinkle with 1/2 tsp curry powder before roasting.

xo ginny

A Son Comes Back

On Mother's Day this year, I received the most beautiful present a mother can receive, my oldest child graduating college.

 As you know I have 4 sons, beautiful kids, good natured, kind and responsible. Respected throughout the community. I have to tell you though this child, my eldest son, was a tough one, for a while there. A rebel without a cause, a boy who couldn't quite find his place in the world. The type that tries so hard to fit in, he decides, to challenge it all. Needless to say, I wasn't sure my marriage would make it through, I was sure I would have a full head of gray within months and I had no idea how much acne one could get as an adult carrying such stress.

I was tough, I felt my job was to get this kid to adulthood, safely...I wasn't concerned with being his friend at that point, just wanted him to live and get through the teenage years. I put on my fighting gloves, and fought for this kid's survival. I felt I was in a battle and was not going to let him down.  

Fast forward a few years later and this boy  graduates Cum Laude from college, a top business student in his entire college, a boy, now a man, going to enter law school this fall. And of course that boy still reappears in the funniest, endearing ways now. He wanted to wear pj's under his cape and gown. (he didn't) 

I still remember driving in the car, alone just he and I,  he was 19 at the time, he turned to me and said," I am tired of having the rough guy image,  I have changed inside, how to I change the way the world perceives me?   It was a life changing moment in my life. I knew at that moment that  the struggle was over, my kid, my beautiful boy was back.

Today, he is a gorgeous guy inside and out, with  a fierce sense of pride and protectiveness over his family. Loyal beyond words.  He is always the life of the household, loud, messy, and always hungry. 

 He is now overly wise about making sure his two brothers still in high school, understand, about keeping safe, he personally takes such pride in their achievements, he talks with them and guides them through issues. He is like a mini dad, how cool...how grateful I am life has given this beautiful boy, the strength to discover how powerful he is, when he discovered himself. 

Welcome home, eldest son of mine, I am so proud of you.  The love I feel for  you, words are inadequate to describe.

xo Mom

Scott's Favorite 

Could it be more simple or delicious...

Mom's Homemade Tomato Sauce

Saute 3 cloves garlic in olive oil

after 3 minutes add in

 4 chopped carrots

4 chopped celery stalks

1 med yellow onion

let simmer on low for 30 minutes to richly develop flavors

add in 

4 cups chopped tomatoes, fresh or canned Italian tomatoes ( I like San Marzano)

2 TBL basil

1 TBL sugar (to balance the tartness of the tomatoes)

1 Small can tomato paste

2 cups water (may need more depending on how thick you like your sauce)

S & P to taste

bring to a boil then simmer for 1-2 hours if time allows.

Serve with great quality parmesan cheese.

Going Green with a Delicious Pasta and Fried Zucchini Salad Recipe..

Pasta and Fried Zucchini Salad

Let’s gather all ingredients:

Salt and black pepper

2/3 cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup frozen edamame

2 cups basil leaves, shredded coarsely

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 1/2 tablespoons capers

7 ounces buffalo mozzarella, torn into chunks.

Let’s Start Cooking!!

1. Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

3. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

4. In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Fun Fact: This will only take 45 min to make and will yield 4 servings.


xo ginny

Organic Summer

It's funny, I have always loved summer, but loved to escape Miami for as long as possible during it. We would pack the 4 boys up and head out. For a few years we rented a place in Vermont, then spent a lot of time in North Carolina, Utah beckoned next.

As the years pass we seem to be in Miami more though. The reason being we need to work around our kids jobs, internhips, sporting camps, -in other words we are no longer running the show,  they are running ours. Like so much in life the tables have turned. 

Of the past  couple of summers when we have been here I have loved it. The idlesness, lack of schedule, the feeling that Miami is pretty empty and you are one of the few.

 The heavy air I now embrace,  I love the tropical, sensual smell that fills my senses. I love the clothing that by necesity becomes so loose and light, so tropical. I love the sight of the pure casualness we all excude here in these steamy months. My blow dryer gets put away all summer and my crazy curls come out. Make up? Forget it, it just melts in our heat. 

So like many things in my life I feel the need to mark it, invite it in, plan for it,  and so it goes with my organic summers. Every year of late I have had new themes to each one. This one I especially needed to as I say,  go back to my organic roots. Slow down in my thoughts,  and begin my meditation practice that has grown lapse,  get my skin back to its glow.  I decided action was necessary,  I have been back to accupuncture to get the stress out, sleep back, and working on my digestion.

To that end I have decided to be vegetarian for the summer and that began last week. To mark that as its own beginning I had a colonic done today. Talk about feeling fresh and clean-nothing like a great colonic. Here in Miami/Miami Beach I wouldn't use anyone but Naima, at Nirvana Spa. You will meet someone it is an honor to be near, she works on your body,  as your spiritual side is centered. She is a gift. I am skipping out of the gym this week focusing on getting the great feeling of the sweat and release nothing gives me like yoga. How do I feel?...Growing happier, more content and peaceful by the moment, and summer has just begun for me, can't wait for the kids to finish school and join me in my state of bliss. 

xo ginny

My gift to you- an incredible way to start each and everyday

Blend up and drink it- this is your breakfast-you will be glowing in a week.

1 head dark green of your choice. Switch it up. Maybe one day kale, another spinach or arugula

1/2 a cucumber

1 apple

1/4 pineapple

1 banana

1 TBL ground flaxseed

water-around 1 1/2 cups.

Vitamix for this is perfect!

A Great Tofu Recipe for a meatless Day...

Sesame-Crusted Tofu over Vegetables

For Tofu and Marinade

1  14 oz pkg extra- firm water packed tofu, drained
2  cloves garlic minced
1/2  TBL grated fresh ginger
1 tsp Braggs amino acids
1 tsp mirin (in asian aisle in your grocer)
1 tsp chili-garlic sauce
1/2 tsp toasted seame oil

Sauce

1/2 cup vegetable broth
3 TBL Braggs amino acids
2 TBL mirin
2 tsp garlic chile sauce
1 tsp toasted sesame oil

Vegetables

2 TBL sesame seeds
1 TBL peanut oil,  divided
3 cloves garlic,  minced
1 TBL grated fresh ginger
1 1/2 pounds bok choy, trimmed and coarsely chopped
1 red bell pepper, cut into 1 inch pieces
1 bunch scallions, trimmed and cut into 1 inch pieces
1 1/2 cups snow peas, trimmed

To prepare tofu and marinade
 1.  place tofu on a clean folded kitchen towel, and place on a plate. Set tofu on the towel, place another towel on top weighted down with a skillet or heavy tray. Let it drain for 30 minutes.
2. combine garlic, ginger, soy sauce, mirin, chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1 inch cubes. Add to the marinade and toss to coat. Let it marinate for 30 minutes in frig.
3. To make the sauce: whisk broth, Braggs, mirin,  chile garlic sauce, and sesame oil in a small bowl, set aside.
4. To stir fry tofu and vegetables: Sprinkle sesame seeds over the tofu. Heat 1 1/2 tsp peanut oil in a large non stick skillet or wok over medium heat. Add the tofu and cook turning frequently for close to 10 minutes. Remove from pan, and cover to keep warm.
5. Add remaining peanut oil, cook the garlic and ginger be careful not to burn them, stir frequently for about 30 seconds. Add all the vegetables. Cook for about 4 minutes if you like them crisp.
6. Pour sauce over vegetables and toss. Transfer to serving bowl (or serve as is in the wok_my favorite way to serve), top with tofu. serve with a grain of your choice and enjoy!

A great meal for when you want it filling, but want to avoid an animal protein. Enjoy! xo ginny

Summer Salad Recipe

Thinking of having a salad today? Try this recipe, so delicious and it only takes 10 minutes! Make it a lunch or a side to your meal and share it, this makes enough for four!

Watercress, Pistachio, and Orange Blossom Salad

You will need the following:

4 tablespoons olive oil
1 1/2 tablespoons lemon juice, more to taste
1 teaspoon orange-blossom water
Salt and black pepper to taste
3 1/2 cups watercress, thick stalks removed
Scant 1 cup basil leaves
1 1/2 cups cilantro leaves
1/4 cup dill
1/4 cup tarragon leaves
1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed.

Once you have gathered everything together just follow these steps and you are on your way to having an amazing salad:

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.

In a large bowl, place watercress and herbs.
Set aside until you are ready to serve the salad;
you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

Enjoy a delightful summer salad!

xo ginny

Life

 I think a lot of you know so much about me by now. I have never hidden my life and use this blog as my personal space.  I truly hope my blogs enhance, enriches, and possibly at times even teaches life lessons, sometimes through recipes as well. Who knows...I just keep blogging and hopefully you keep reading.

This blog is about life lessons,  perceptions,  opinions etc. so I wanted to tell you about a few different opinions I have received lately and how I found it so incredible.

ginnybakes started plodding forward, until all of a sudden it went from a tiny company, and jumped one step forward and actually needed lots of attention and a core group of dedicated employees. Baker, baker consultant, packers and someone to help me oversee it  as well as a bookkeeper.

This was becoming a real business which is not my fortay. I like people, baking and creativity. Numbers, papers, invoices...foreign, scary and something you run from!!! So for awhile there it was getting pretty stressful, couldn't seem to find the right core group, felt really alone and out there, no partner to bounce ideas off of. Trying to work crazy hours, be a wife and mom, and do this with no yoga, as there quickly became no time for the luxury of a class for 1 1/2 hrs at 9 am. That only made the stress greater!

I did work out though however,  and my trainer Jeff Shepard, and my best friend Jane were with me in the gym early one morning when another employee called and  quit. If I wasn't so stressed it was almost comical-just couldn't seem to get out from under. Jeff who just worked through opening his gorgeous new gym Symbio, understood about working through hardships and struggles to bring a dream forward. I watched him work in a dust bowl keeping his head up as the struggles with the city to open to me seemed insurmountable. He survived, and is now mentoring me in how to be a business woman. Jane and Jeff were both encouraging me and telling me just pull it together and push through. I left the gym teary eyed, but ready to fight another battle.

I saw my yoga teacher on the street at that moment and he asked why I wasn't going to yoga. I explained what was going on. His advice- Walk away,  simplicity is the only way to live. I asked him about working through struggles, and feeling empowered when you strive and work hard to make a dream a reality.  He answered I will do it only long enough until it no longer feels right. It was a very enlightening conversation, as I knew I could not walk away from my ginnybakes baby. Goes back to the theory I truly believe in, hard times, make the sweet moments even sweeter.  The next day  my first Fresh Market came calling, and I grinned so wide at the joy of the timing.

Simplicity is a beautiful thing and at moments when I don't feel it, I am so glad I achieve it in Paul's yoga class. For now though think I will stick with advise on fighting through. Yesterday I was giggling so much my husband thought I was the biggest goof ball. Oh the laughter and goofiness, felt so right, so perfect. I was relaxed, I am beginning to understand, with business there are always ups and downs and I cannot take it personally.

Thanks to my husband, my friend and trainer Jeff, my yoga teacher Paul for all their wisdom and opinions, and thanks to my best friend Jane who is always there asking ok what's next? She is my Ethel and I am her Lucy-what a team.
xo ginny

Lunch is Served

Lately on Saturday afternoons, instead of running out for a family lunch, when my men return from boot camp and I come back from yoga  we have been settling in to beautiful lunches at home. As my husband always says of late, "why go out when we have much better quality than what is offered in most restaurants and we cook it simply to our taste - clean food at its best." He's right, as long as he pitches in and we all do it together!!
This Saturday we made salmon grilled in a marinade of oranges, lemons and grapefruit juice all fresh  with chopped mint, olive oil, salt and pepper. Seared the salmon with great lines three minutes each side then a slow cook to medium- I like it cooked through.I served it with a great side dish of cous cous and heirloom tomatoes. This time of year the tomatoes are amazing and my garden is producing such a beautiful array!

Cous Cous and Fregola  Tomato Salad:

Cook cous cous and Fregola separately according to package directions  (Option you can just double either grain, I like using both)
Preheat oven to 400 degrees
Use 8 large vine ripened tomatoes and 1 1/2 cup yellow cherry tomatoes halved, (or any variety you prefer) as well as any other beautiful large tomatoes you  find in heirloom variety, look for purples and orange colored ones- so sweet.
If you get excited when you see tomatoes just dbl the recipe-it only gets better over a couple of days! Think bruschetta, tomato sauce etc.
To the tomatoes add:
1/2 Cup Olive oil;
3/4 tsp brown sugar;
1 TBL good balsamic vinegar;
2 TBL chopped oregano, tarragon, and mint;
1 garlic clove, crushed; and
cook tomatoes for 15-20 minutes...
Allow the tomatoes to cool,  add to warm grains,  season to taste with salt and pepper.
Optional- add some feta, goat or parmesan cheese to top- Yum!

Add some gorgeous grilled asparagus, and lunch is served!

xo ginny

That Mahi Sandwich...

On my last blog I mentioned I was on the way to the keys to watch my son's lacrosse game after stopping to eat a mahi sandwich. Well this was no ordinary mahi sandwich...

I will start with some background on my eating to begin with. I am just not comfortable eating sandwiches. I do not like all the bread, if I eat some I like it to be specialized, such as  hemp, millet,  ezekial, or manna,
with some avocado, or almond butter on top for breakfast.

I am more comfortable with salads and veggies. It is what works for me and what I enjoy. I never feel deprived, when I want a bite of something I don't normally eat, I have it, and am usually very satisfied. I like my body to feel strong and yet light, agile in its movements. Eating primarily vegetarian, with fish thrown in, maintains it that way, it just works for me.

However I had made up my mind when I heard how outrageous this sandwich was at Craigs Famous Fish Sandwich Restaurant (Tavernier mile marker 89-across from Coral Shores HS) to totally indulge.

We sat down, we noticed it came with American cheese. I was surprised and thought how gross, cheese on a fish sandwich?... and I definitely don't eat American. My husband convinced me to sub it with provolone and go for it. Did I ever! It came so fresh on toasted bread with grill marks, I piled on the pickles, tomatoes, even some tarter sauce and ketchup. (my husband says it was quite the site watching me handling the plastic tarter sauce bottle-I don't know why that is the vision that stands out the most to him.) It was a 6 paper napkin sandwich, so messy! I ate every last bite, talked about each bite as I ate it and am so glad I did indulge.

I was describing the sandwich to a friend and they made mention it almost sounded orgasmic. Funny how a description of food can sound that way.  Food does give  such pleasure, if we are not battling against it.

Am I glad I ate it?  Yes, because I did not eat it mindlessly. I decided to eat it, relished it, savored it. Will I eat it again this week at the district finals back in the keys?  No I prefer my mahi over greens, but what fun it was!!   xo ginny

Florida Keys or Bust!

          Driving along to watch our son's lacrosse game in the Keys...

Thinking about the upcoming Mahi-Mahi sandwich we are so excited to eat before the game. 

Don't get me wrong, the game will be great, but, ahhh nothing like a Florida Keys Mahi-Mahi sandwich...it makes me think of summer, so I would like to share a favorite new dish of mine.  xo ginny

Roasted Cauliflower with Golden Raisins *use organic where ever possible!

A great light dish. Perfect for the upcoming warmer days.

1 head of cauliflower- cut into small florets

2 1/2 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

Salt and pepper

2 tbsp golden raisins

1/4 cup freshly grated pecorino Romano cheese

1 tbsp chopped parsley 

Preheat oven to 375'C. 

Spread the cauliflower on a large, rimmed baking sheet.

Drizzle 2 tbsp of olive oil and the vinegar. Season with salt and pepper and toss well. 

Roast for about 40 min until tender. Transfer to a bowl.

In a small skillet, heat the remaining 1/2 tbsp of olive oil. Add the raisins and cook on medium heat until hot, around 1 minute. Add the raisins to the cauliflower. Sprinkle with cheese and parsley before serving. Enjoy!

Thinking of Sunday Morning...

I am flying home at this moment somewhere in the sky between Dallas and Miami.
I have had a great week. I'm feeling restored, and anxious for my two boys waiting at home, the lovely Miss Bear, a great yoga class, to turn on beautiful music, and be in my kitchen creating the homey feeling that tells my boys all is right in the world, and that we are all together again. 

I know exactly what I will cook first. I want my boys to wake to this new recipe I indulged on while I was away.

Thank you to the incredible staff at Amangiri resort for sharing this recipe as well as a couple of more treasured ones which I will share in future blogs. Don't let the fact that this is a gluten- free recipe turn you off, if you are not a convert yet... it is so delicious!!


Here's to the beautiful smells of baking, morning papers, pjs, a weekly treat of a latte, a few dishes in the sink and Sundays. May it be a beautiful one.  xo ginny



Gluten Free Zucchini Bread
**Note can use carrot, banana, or pumpkin instead of zucchini
Ingredients
1  1/2C shredded zucchini
1 C chopped walnuts
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1  1/2 C gluten free flour mix
1/2 C olive oil
2 eggs
1 C sugar
1 vanilla Bean

1. Mix together flour, baking powder, baking soda, spices and salt
2. In another bowl combine oil, eggs, sugar and vanilla
3. Add wet ingredients to dry ingredients
4. Add in zucchini and walnuts
5. Pour batter into greased loaf pan
6. Bake at 350*F for about 1 hour (until knife comes out clean)

**remember always bake in a preheated oven

Eating Styles on a Road Trip

He goes into the store and buys dark chocolate covered pretzels, because 'it's for research'...I find the only organic apples in the store- a bruised looking bunch in a plastic bag.

He picks up Kettle Corn explaining this is 'road trip food'.  I combat this move by choosing organic carrots and hummus.

He picks up a deli sandwich. Pre-made. Looks so gross. I entertained the woman behind the counter by gathering from the 'produce department'- fixings for my self-crafted veggie wrap.

Road trips...
xo ginny

The Road to Zion

I am out west driving along with my husband, surrounded by the natural beauty of Nevada and Arizona. Every site more gorgeous than the next. I am loving this road trip so much! because this is a 'true' road trip. Not the Florida Turnpike kind of road trip where after twenty minutes I am as restless as a two year old.

Here the road is ever changing...plateaus, ridges, and austerity that the west offers so beautifully. Actually as my words are being written we are watching a cow drifting across the road, splendid in his surroundings.

My husband and I drifting alongside. 

Conversation meandering just as the road does. 

From the spiritual, to dreams- all between two people that have been living a life together. Sometimes you just assume you know everything about each other, but really nobody ever truly knows the other completely, and that is the way it should be. Always discovering new things. If all mystery were gone, for me- our life together would be unacceptable. 

For instance- I have just found out in two years, my husband plans to take a year off of work to travel the world. Glad I asked! For now I can add my dreams to his. Are we really out of here in two? Probably not, but these dreams do lead to beautiful conversation on our road trip, side by side. xo ginny

The End of the Story

I have never had as many people comment to me as I did on my last blog. See, the one prior  I was so caught off guard. I thought there was a lot of others that were more soulful, but that was the one I heard most about in a long time. It was about letting go and letting yourself be loved, held and taken care of. So I wanted to bring you up to date...

The very adored husband of mine never left me. He just rebooked his trip, this time including me. He figured it was in his best interest. He sprung it on me by saying, "Guess what Honey? We are going to Vegas!" He was so excited- like a kid in a candy store. So happy to have solved his problem by making sure he put me on that plane to Vegas with him. It would have been perfect, but in his excitement he forgot that our second oldest boy was home from college in Chicago and would not be leaving until Sunday. And he booked us to fly out the Saturday before...Oh well.  I love my husband with all of my heart- but just try and take me away from a full house of our boys these days is well...impossible. Long story short- though he rebooked me to fly out on Sunday (him still leaving on Saturday) but he came to his senses. So he tried to change his flight to leave Sunday with me- but the flights were sold out. So actually this was perfect this way anyway- because I get to spend the last few hours with all four of my boys under one roof and he gets to gamble on March madness. We both win.

I felt like the true winner though- as I was climbing the stairs to bed and I heard him give his last words of goodbye to his four sons. "Take care of your mom, make sure she is ok til I see her tomorrow night in Vegas." These are the same words he has given our boys since they were probably waist high.  He tells them and they honor him. He has taught these boys, who are now men in fact- about the importance of love and honor of family, and the old fashioned 'chauvinistic' responsibility of caring for their mother and important women in their lives. I know whoever they marry will be so cherished and will feel the same joy that I feel knowing that I am loved hard and deeply, completely surrounded by my men. Thank you to my husband for being the light of my life and the gift of strength to my sons.

I smiled to myself and tears came to my eyes as I brushed passed him. And came to my computer to express this warm feeling of deep love on this blog. I am so blessed. Do I deserve it?  I don't know. But all I can say is that I live each day understanding that in this lifetime I am so utterly blessed and grateful and realize it with every breath I take.

So, goodnight sweet husband of mine. I will say the same words I have said to you the last twenty-six years of my life when you fly without me, "Come home safe to me."

Home, being wherever we happen to find ourselves.   xo ginny

To be or not to be...Strong.

I pride myself on living a life that is filled with optimism. I grow impatient with whining, as I believe in the strength in oneself. My father, taught me from a young age- right or wrong. He taught me that people don't want to hear your woes.

He once asked me how I slept. Since I didn't have a great night's sleep, I told him so and he responded, "I didn't really want to know, I was being polite, just answer me great and move on."  I have always remembered his words. It became a life lesson that I carried with me.

So I smile a lot, love to be happy and yet when something is really bothering me, only those closest to me know. I guess I feel it is my privacy, and I am one of the lucky ones, I see beauty and joy, almost every where I walk. Sadness does not have a strong hold on me, but I do feel for those it grips. Yet there are moments in my life that things really rattle me, but as I get older I am getting more comfortable letting down my defenses and saying, "no, I am not ok".  It happened this past week.

Spring break was fast approaching and it seemed as though my family was taking off in all different directions and I would be alone over the spring break. One boy back to college, one not in yet, one off to lacrosse camp and my husband decided to take off with another son to Vegas and Utah. ginnybakes is taking off in a million different directions and it just wasn't the time to let go of the reins. I was feeling scared and proud of the growth of my baby company, yet feeling so very overwhelmed.  I love making dreams happen. I have an ambitious, entrepreneurial side that has been hiding just underneath the surface all of these years and yet dealing with the paper work side of the business makes me feel like a three year old. I cannot seem to grasp or focus on it. I think it could actually give me hives! So I hinted to my husband I thought it might be better if he stayed in town. He didn't seem to hear me. Vegas and Utah skiing are his heaven. To get the man's attention especially during March Madness would require screaming. But I don't scream. It makes me cringe. Instead, I retreat and retreat.

I told him that if he left, I would not appease him with pleasant goodbyes and words of comfort but that he had to make his own decision. I have to tell you that there are moments in your life where you need your partner with you to just be there, hold your hand and offer perhaps nothing more than their presence.

He was due to leave at 6:30 am Tuesday morning. At 4:30 he got out of bed and told our son the trip was off. Do I own him as my male friends tease? No, does he own my heart strings? Yes. I needed him and he came through. Does the sun shine a little brighter this week, for me? Absolutely. Why did he stay home? Because I needed him, and though sometimes we need to listen, hear, and be strong- we also sometimes need to babied and looked after. And that's ok too, I am learning.

Thank you to the beautiful man that looked after me this week.  I owe you, and the payback will be such fun, I am sure.  xo ginny

Spring Greens

It's March. Spring is here! Time for some spring cleaning in your home, your mind but especially, your body. It's a great time to lose weight and increase energy. On that note- I have one word for you. Salad.
I know it's no surprise, or some new magic solution or exciting new culinary venture- but you really cannot deny the power of salads. They are nutritious, filling and even more satisfying that you can imagine.

If you have been raised on the notion that "salads" are made with lettuce- whether it be romaine, iceberg or butter and that they are eaten before or after a meal as a side dish...I urge you to squash that notion at the end of reading this blog. Salads need to take on a new meaning in your life. You just need to get a little creative and adventurous in the produce aisle and give in some of your elbow grease in the kitchen. The salad should be seen as a "main dish"- as they are true food and fuel for the clean and lean body.

Start to see your "other" food as side dishes. And repeat after me: a salad is so much more than just lettuce. A salad is so much more than just lettuce. Repeat and start here:

Dark Leafy Greens. Collard greens, kale, swiss chard, spinach, turnip greens, arugula, watercress, beet tops, dandelion greens. These leafy friends are the most nutrient dense, raw foods that are available to the human diet. Learn to enjoy them and start to substitute regular lettuce with any of these. Wash, chop and spin just as you would prepare regular lettuce and keep in paper towel lined zip locs ready for use anytime. I suggest you start with kale and spinach. Say goodbye to romaine and iceberg. Use these greens as your salad base- and start to add in some of the more peppery tasting greens such as arugula and watercress. Experiment with them all. It won't hurt to eat more nutrients!

Roast Away! Here is a quick roasting 101 lesson that will thank me for. Trust me- it's easier than you think. Take a bunch of vegetables. Your pick. Cut them lengthwise. I like golden beets, regular beets, red peppers, onions, sweet potatoes and cherry tomatoes (no need to cut these). Take a baking pan, toss in all the vegetables. Drizzle a bunch of extra virgin olive oil (always use a high quality oil, preferably from Italy where pesticides and chemicals are verboten), coating all vegetables well, and sprinkle a generous amount of coarse sea salt and some brown sugar on top. Put the pan into a 400' oven and set the timer for about 50 minutes. The vegetables will caramelize and cook together so well and will add such flavor and excitement to your greens. Believe me.

Go Nuts. Stock up on pepitas (pumpkin seeds), sunflower seeds, walnuts, raw almonds, peanuts and toss them into your salad. They will add protein, cholesterol fighting fatty acids, vitamin E, omega 3's, riboflavins, fiber, antioxidants which in turn means they help with mood, improve cognitive function and can prevent heart disease.

Stop Dressing. Bottled dressing that is. Invest in some fresh organic lemons, sea salt, agave nectar, a good quality Balsamic vinegar and olive oil and start to use that as your dressing. Experiment each time. Toss in some fresh chopped basil, oregano, rosemary or parsley for extra flavor. Add mashed avocado to your oil and vinegar to create a creamy texture. Add crushed garlic for some extra zing.

I guarantee salad success with these suggestions. Every salad I create is a different epicurean experience each time- which keeps things interesting and the waistline trim. Side dish- no more!  xo ginny

PS. If you choose to add some animal protein make sure it's clean, grass-fed, or wild farmed. Every now and then I like to add in some lemon-poached, or grilled wild caught Alaskan salmon for an extra punch of omega 3's, fatty acids and flavor.

Get Glowing!

Poker face or not- what you eat is written all over your face. After all, your skin is the largest organ in your body- though its the last one to receive all the nutrients and water we take in. So- it's so important to make sure we are taking in enough nutrients and water so there’s enough to go around!

Winter skin in harsher climates tends to be dry, or sometimes in the case with those with combination or over-active skin- it can actually become oiler as the body tries to overcompensate for the cold dry air. With spring just around the corner, we wanted to share with you a quick run down on how to help renew your skin so it’s happy, nourished and glowing and ready for spring.

Water. Drink lots of it. Aside from helping to flush our impurities inside our bodies, drinking water helps the skin to maintain an even moisture balance. We prefer to drink spring, filtered or reverse osmosis filtered water that is free to chemicals that municipal water treatment plants add in to kill off bacteria and organisms...yuck!

Wash Simpler. We spend so much time and money on magic skin products that promise to tone, cleanse, heal, de-age and deep clean our skin. It’s no wonder the cosmetic industry is a multi-billion dollar one! In turn, these chemical laden washes and treatments often tend to strip our skin of it’s natural oils which in turn leads to over drying, flaking, or overactive skin. We recommend you try to use something that is as natural as possible. Try using Goat’s Milk Soap to wash both your face and body. It is almost the same pH level as our skin and contains the natural glycerin. It also contains a natural lactic acid/alpha hydroxy acid which helps the skin rejuvenate itself by gently exfoliating dead cells and allowing for new cells to appear. This is what helps increase that wonderful glow we all seek- especially in the dead of winter. Start using natural ingredients on your skin and let nature take over. You will notice a difference. Trust us.

Eat Clean. Eating clean healthy organic foods- especially those rich in nutrients and anti-oxidants such as blueberries, leafy greens and whole grains all help the body to slow down the aging process. Anti-oxidants help prevent the oxidation of cells which creates harmful free radicals that damage healthy cells. Anti-oxidants can help slow the aging process and keep our organs healthy- including our skin. Blueberries, dark leafy greens, beans, cranberries, apples and plums are some tasty, fresh sources of antioxidants. Eat out less and start to learn how to cook using fresh ingredients.

Exfoliate. Everything. Exfoliation is not only beneficial for the face, but also your arms, legs, tummy, back and butt! Running a bar of soap on a daily basis may clean the surface of your skin, but you can do so much more with some light elbow grease! We highly recommend that you invest in a great dry brush and start giving your body a good rub down before you step into the shower or bath. The ancient art of Dry Brushing sloughs off dead skin cells, helps stimulate the growth of new skin cells, invigorates your circulation, tones the skin, reduces cellulite and helps detoxify your system since it gives your entire body a gentle surface massage that stimulates your lymphatic system which carries impurities. We love our bamboo body brush because it’s soft and sustainable and natural- you definitely want to use something natural rather than synthetic. It’s your body after all.

Steep Yourself. Run a warm bath, filling it to the top of the bath and soak your body in an herbal tea soak (recipe below). Taking 15 minutes to treat your skin to the essential oils of a tea soak can do wonders for the skin, and the spirit. Breathe deeply and dim the lights. Follow up with an extra delicious treat- by massaging coconut oil all over your body to seal in natural moisture. Or get your partner to. THAT will really help you glow! xo ginny


Body Tea Soak
Lavender and Chamomile have natural soothing and calming properties. You can find them at most health-food stores. You can also use the contents of regular tea bags as long as they are certified organic.

1/4 cup dried chamomile flowers
1/4 cup dried lavender flowers
2 large sheets of cheesecloth or a cotton muslin bag
String or twine, to close the bag

Mix the dried flowers together in a small bowl.
Double up the cheesecloth.
Place the flower mixture in the center of the cheesecloth or into the muslin bag.
Tie tightly and let steep in a hot bath for at least 5-10 minutes before you get into the bath.
Leave the tea bag in the bath the entire duration of your bath.
Dim the lights and relax.