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

Save Your Health (and money) with Soup!

I strongly believe that preparing a delicious clean and simple meal is faster than ordering in. And the long term benefits are astounding. 

You will save money, you will maintain your weight and you will take pride in the fact of knowing that you mindfully crafted a meal in your own kitchen. This fact alone will hopefully, inspire you to cook! 

Here is a simple, light (and quick) vegetarian soup recipe that I always follow.

Quick Butternut Squash Soup

1. Take a Butternut Squash and chop into cubes.

2. Saute in 2 tbsps of olive oil with 1 chopped white or golden onion until onions are soft.

3. Add 6 cups of organic Vegetable Broth and simmer for 20 minutes.

4. Puree in a blender or Vitamix. 

5. Season with sea salt, pepper and nutmeg.

If you would like a little something to dip into the soup, toast up some delicious Mochi bread (find it at Whole Foods with the refrigerated breads). It is gluten, yeast and dairy-free, and great for those of us with food intolerances. 

I had this Butternut Squash soup for dinner tonight and will have it for lunch tomorrow with some avocado and cooked lentils added to my soup. 

Asparagus and carrot soup can be made the same way. 

Try adding some curry if you are making only Carrot soup.

happy cooking! 

xo ginny

Mindful Organics' 30 Day Challenge on Facebook

Last week I decided to start something easy and fun. To address the numerous Facebook posts/questions I get in regards to maintaining and healthy, clean diet- I thought that posing a community challenge would be a great way to get people involved, talking and participating in the easiest, mildly committal manner possible- an online challenge via Facebook.


Basically, you have to join the Group called "Mindful Organics' 30 Day Challenge" and are required to follow for 30 days- the challenge.  This month's challenge is the Pescatarian challenge.  No beef, chicken, meats- other than seafood. Also, no refined sweets, processed foods, white carbs, alcohol. Essentially a healthy vegetarian diet plus fish! Plus, a requirement of exercise each day for at least 45 minutes. 


Each group member is required to 'check in' each day by simply sharing a post- talking about their day and how they ate/exercised, sharing recipes, tips and words of encouragement. After the course of 30 days, all successful participants will receive a Mindful Organics organic tote bag (valued at $40) and not to mention probably the gift of some shed body weight and perhaps a healthier and more energized system!


Stay up to date on our challenges through our Facebook page! www.facebook.com/mindfulorganics


Here is my latest Challenge post that I wanted to share:


What fun this is. Yesterday morning I started with a beautiful run on the Venetian Causeway. I love listening to great music on a run. I always feel so incredible running, on such a natural high, I love to smile and say good morning to everyone I pass. It makes me feel so good, especially when it lights up someone else's face. People don't expect to be greeted, how very sad. 

I was in heavy production mode baking samples of ginnybakes yesterday, fulfilling some brand new large orders, exciting. Hopefully ginnybakes is moving into a commercial kitchen soon!! Dinner was the chick pea soup stew from the recipe site Annhy passed it was absolutely delicious. Funny thing is I looked around the table, I had added poultry for my men and a salad and thought the meal would have been even more beautiful had I just served the Stew with a great hunk of great bread and some fresh cheese. It was not necessary to add the additional protein the soup had everything we needed. My husband and one of the boys couldn't get enough and it was very chunky. I am learning as always yes, simpler is always more pleasing. 

On that theory, tonight for dinner I am making Roasted Squash with quinoa and nothing else! I bought 2 delicata squash, but you could use any smaller squash that you can stuff.


Roasted Squash with Quinoa1. Preheat the oven to 400' (always use a really hot oven when roasting vegetables)
2. Cut the squash, halve it lengthwise and seed. 
3. Brush both sides with olive oil season insides with S&P and roast 45 min, cut side down on a roasting sheet. 
4. Meanwhile make quinoa, same as basic rice directions though always rinse your quinoa well, first. 
During the last few minutes of the quinoa cooking- add 2 tablespoons golden raisins. Let cool. 
5. In a separate bowl- whisk together: 1 tbl sherry vinegar, 1 TBL honey, 1 tsp olive oil- and add to the quinoa.
6. Season to taste with S&P and dice well, one granny smith apple (the tart flavor is nice with the sweet of the raisin), add 1 minced shallot, 1 minced garlic, 2 TBL chopped mint 2 TBL chopped parsley and 2 cups arugula.
7. Toss gently and fill each squash half and enjoy!!