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Healthy Happy Face by Jesse Bluma

Healthy Happy Face

Looking for that new Sunday breakfast before church?  Eating the same meal every week is not ensuring we live to our best potential and take advantage of all the fun food can be for kids and kids at heart.  Liberate your diet with a plate full of happy.  Make my Healthy Happy Faces for your next breakfast.

Sauce Ingredients
1 cup tomato puree (no salt added)
4 Tablespoons mustard (organic)
4 teaspoons lemon juice
4 Tablespoons extra virgin olive oil
4 Tablespoons Smart Balance buttery spread
4 cloves garlic, minced
1 teaspoon fresh ground pepper

Sauce Directions
Pre-heat large sauce pan on low.
Lightly smash garlic cloves.
Remove garlic from skins.
Mince garlic.  (Touch a stainless steal pie plate to remove garlic smell from your hands)
Open tomato puree can and measure 1 cup.
Pour 1 cup puree into sauce pan.
Add minced garlic to sauce pan.
Measure mustard and add to sauce pan.
Wash lemon, dry, roll with palm of hand, slice, measure 4 teaspoons, and add to sauce pan.
Measure olive oil and add to sauce pan.
Measure Smart Balance and add to sauce pan.
Grind and measure pepper, then add to sauce pan.
Cook sauce, uncovered, for 10 to 15 minutes.

Spaghetti Ingredients
1 package thin multi-grain spaghetti 
2 tablespoons sea salt

Spaghetti Directions
Fill a large pot with cold water (4 to 5 quarts).
Add salt.
Bring the pot to a rapid boil on high.
Slightly lower heat.
Remove spaghetti from box and add to water. (You may wish to strongly fold the spaghetti box in half to break the spaghetti in half before adding to water--it’s your food...the spaghetti police won’t find you)
Follow the directions on the box for cooking time (I typically cook spaghetti for 1 to 2 minutes less than the box directions state)
Place a large strainer in the sink before the spaghetti is finished cooking.
At the end of cooking time carefully pour the spaghetti into the stainer.  (I typically turn on the faucet water to cold, next to...not in the strainer. In my mind it helps the pipes.)

Lean Ground and Egg Eyes Ingredients
1 package Gimme Lean Ground Beef Style (or other veggie beef substitute)
Cooking spray, such as Smart Balance Omega Non-Stick
2 medium organic eggs

Lean Ground and Egg Eyes Ingredients 
Remove eggs from refrigerator and set to the side.
Open package of Lean Ground.
Cut two 1 1/2” slices off the lean ground log.
Form the slices into balls.
Flatten the balls with the palm of your hand into 4” diameter circles.
Carefully cut round shapes out of each circle, leaving inner negative space of about 3”.
(Let the kids join in to help, participation gets a lot of children to eat a larger variety of foods)
Coat frying pan with cooking spray.
Heat frying pan to medium heat.
Place two Gimme Lean circles into the pan, remember to only do so after the pan is pre-heated.
Cook the circles for 5 minutes on one side.
Turn each circle over in the pan to cook the opposite sides.
Then cook for 2 1/2 minutes.
Crack one egg for each eye, placing into the negative space of each circle.
Continue cooking for 2 1/2 minutes.  (Stove tops differ and can be temperamental.  You may wish to have your oven on broil to cook the tops of the egg eyes in case they don’t seem to be cooking all the way through on the stove.  A few seconds under a broiler may be necessary.)

1 flower of washed broccoli

Assemble Healthy Happy Face
Place the two lean ground-egg eggs on the plate, acting as the eyes of the happy face.
Form 1 to 2 cups of spaghetti into a happy mouth below the eyes.
Neatly spoon tomato sauce on the center of the mouth, acting as the lips.
Place the broccoli flower between the eyes and mouth, acting as the nose.

Serve with a smile.

...Update:  the maker of Gimme Lean Ground likes my recipe!

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using organic ingredients and inspiration
from California, Central, and South America.

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