I love healthy food but I don’t want to spend all day in the kitchen preparing it so when I come across a crock-pot recipe with nutritious ingredients, I get a little excited. :)
*This recipe may look like it has a lot of ingredients but most of its seasonings which makes this dish DELISH!
1-tablespoon olive oil
3-4 garlic cloves, pressed
2 handfuls of chopped up celery
2 handfuls of chopped up mushrooms (any kind is fine)
1 red or green pepper (or half of each), diced
½ teaspoon red pepper flakes
1-teaspoon cumin powder
1-teaspoon dried basil
¼ teaspoon chili powder
1-tablespoon soy sauce (low sodium)
Black pepper to taste
½ cup uncooked quinoa
3 cups of water
8 ounce unsalted tomato sauce
1 can (15 ounce) kidney beans (drained and rinsed)
1 can (15 ounce) black beans (drained and rinsed)
- Sauté garlic, celery, mushrooms and pepper in oil for 10 minutes on medium.
- Add spices, herbs and soy sauce to mixture and stir in for a few minutes.
- Combine water, tomato sauce, quinoa and beans in a large crock-pot.
- Add mixture from step number one. Stir.
- Cover and cook on low for 5-6 hours.
*If you like it hotter (sounds a little personal) add more chili powder or red pepper flakes.
This recipe has been revised from original.
I have no idea how I missed Cinco de Mayo. It’s a little embarrassing, one because I love Mexican food and two, because I’m part Hispanic (not in any particular order). I deeply apologize and to make up for it, I’m sharing my quick guacamole recipe. I wish I had exact measurements for you but I don’t. It’s one of those recipes you just have to eye-ball it. That is the weirdest saying. Eye ball it? Really?
2 avocados (scoop out the inside)
Salsa (maybe a cup?)
Limejuice (maybe 2 tablespoons?)
One clove of garlic
Place all ingredients in a food processor, blender or mash and mix by hand. Mix until smooth.
*Seriously, it seems you can never make enough of this stuff!
As you know, I’m addicted to coconut oil as a multi-use beauty product. Did you know you can brush your teeth with it? I’m not lying. It’s crazy, but true. Just put it on your toothbrush and get to it. It’s supposedly helps gum sensitivity, heel gums, brightens teeth and is naturally deodorizing. I’m going to try using it for a week straight, but I’m kind of a freak when it comes to my teeth so the minute I feel like it’s not making me feel fresh, I’m bailing out.
Below is a picture of the amount of space (5.5×8.5 feet) I use to workout everyday. Granted I have a treadmill and a jump rope when I feel like branching out a little but you don’t need a lot of space to get in a good workout.
My friend (Wendy) sent me this recipe sometime last week and I have to admit, I was a little skeptical and my husband was beyond skeptical. I informed him that my friend’s toddler couldn’t eat enough of this stuff and he reminded me that this is the same baby that drinks vegetable smoothies. Okay, he had me there but the final results proved that baby M. has excellent taste! Wait until you try this stuff! YUM YUM YUM!
1 head of cauliflower (cut into small pieces)
2-Tbsp extra virgin olive oil
1-teaspoon sea salt
½ to 1-teaspoon pepper
*I think I’m going to try some garlic powder next time as well.
Heat oven to 400 degrees.
Line shallow baking pan with parchment paper.
*I didn’t have any parchment paper so I used a sprayed pan which may be why some of mine browned a little but it still tasted delicious.
Cut the cauliflower into small pieces and then mix with oil and seasonings.
Spread cauliflower evenly onto pan.
Bake for 45-60 minutes, turning the mixture over a few times.
Cauliflower intake has been studied for its cancer-preventing capability and antioxidant properties. Cauliflower contains many nutrients, making it an excellent addition to any diet.
Did you know that Quinoa is a complete protein?
With that said, I’m always on the lookout for easy, quick Quinoa recipes. Below are two that I think you will enjoy.
1 cup dry quinoa, rinsed, drained and patted dry
2 cups vegetable broth
½ cup organic tomato sauce
2 teaspoons chili powder
- Place a large saucepan over medium heat. Add the quinoa and toast until grains are slightly golden brown, around 4 to 5 minutes.
- Add broth, tomato sauce and chili powder and bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes.
- Remove from heat, fluff with a fork and season with salt and pepper before serving.
Slightly revised from Peas on the Side.
2 handfuls red bell peppers strips
1-handful garlic cloves
2 handfuls mushrooms of your choice
3 tablespoons olive oil
2 tablespoons tomato paste
1-tablespoon balsamic vinegar
2 cups spinach leaves
Put peppers, mushrooms and garlic in a large zip lock baggie.
Pour olive oil into bag, secure zip lock and shake ingredients together.
Empty contents of bag onto a large baking sheet.
Place in pre-heated oven (400 degrees) for 30 minutes until veggies seems tender.
In the meantime, cook quinoa-according directions on package.
Whisk together tomato paste and balsamic vinegar in a small bowl.
Place roasted veggies, spinach and quinoa in a large serving bowl and stir in the dressing.
Serve warm and enjoy!
My friend (G.S.) sent me this recipe but after I revised it, I deleted where the original came from. My apologies to the creator!
*It’s Wednesday, have you hugged your kid today?
(My dad says this to us all the time but for everyday of the week) :)
Photo by: myspacecomments.com
My husband and I have been on a sautéed spinach kick lately. As you know, fresh spinach shrinks when you cook it, so it seems like you can never prepare enough. I use a whole bag for just the two of us.
2 tbsp. olive oil
4 garlic cloves
10-ounce bag of fresh spinach
Warm a large skillet over medium high heat. Add olive oil and garlic; sauté 30 seconds, stirring, until garlic softens but does not brown.
Add spinach; cook tossing with tongs until just wilted.
I can’t remember if I already posted the following recipe and I can’t seem to find it in my notes, but I’ve been craving these “fries” so I thought I’d post it anyway.
Spicy Sweet-Potato Fries
2 large sweet potatoes, peeled
2 tsp olive oil
1 tsp cayenne pepper
2 tsp paprika
½ tsp sea salt
Preheat oven to 400 degrees. Slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt. Lay the pieces on a baking sheet. Bake for 35 to 45 minutes until they are browned on the outside and tender all the way though.
*I can’t remember where I found this recipe but I see Rodale published it.
Hope you have a relaxing Sunday! :)
ALERT: SPICY SLOW COOKER RECIPE
Proceed with caution
4 cups vegetable broth (low sodium)
1 and 1/2 cups uncooked brown rice
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sea salt
2 cans (15 ounces each) black beans, rinsed and drained
1 (6 ounce) already peeled, cooked shrimp (de-thawed)
1 tablespoon lime juice
Place broth, rice, red pepper flakes, garlic, cumin and salt in slow cooker; mix well. Cover and cook on LOW for 5-7 hours (depends on your crock-pot) or until rice is tender.
Stir in beans shrimp and lime juice. Cover and cook 20-30 minutes or until heated through.
Being a fisherman’s daughter, it would be safe to say that I grew up on fried fish but these days, I try not to eat anything fried. I really do enjoy baked fish but every once in a while I crave the “battered” kind. After trying a few recipes, I came up with this revised version I found in a gluten-free cook-book.
1 tablespoon your choice of Mrs. Dash Seasoning Blends (I’ve been using Tomato Basil Garlic)
3-4 garlic cloves, crushed
6 tablespoons cornmeal
4-6 pieces of skinless Salmon, Tilapia or any other kind of fish fillet.
Mix seasoning, garlic and cornmeal together in a shallow bowl. Coat the fish pieces in the cornmeal mix, pressing down firmly.
Put the coated fish on a baking sheet and place in preheated oven, 400 degrees for 15-20 minutes until cooked through.
*My secret: This fish batter can seem a little dry because there is no oil involved so the last 5-10 minutes of baking it, I spray a little pure olive oil on each piece.
May the holes in your net be no larger than the fish in it. ~Irish Blessing
Thanks M & J for the cookbook for my b-day!
Per request, I’m posting a few salad dressing recipes and suggested toppings.
One of my favorites is…
Listed below are a couple other simple recipes.
ROASTED RED PEPPER DRESSING
2 roasted red peppers (I cheated and used roasted red pepper out of the jar)
2 cloves garlic
2 tablespoons apple cider vinegar
3 tablespoons almond milk
Blend all ingredients in a high-powered blender until completely smooth. Serve chilled.
BALSAMIC VINAIGRETTE (by: peasandthankyou.com)
½ cup balsamic vinegar
1-tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon minced garlic
½ cup olive oil
Whisk together all ingredients except olive oil until well combined. Quickly whisk in olive oil until emulsified.
Additional healthy toppings
Vinegar (try the different flavors)
See, you don’t have to go topless to be healthy. ;)
I can’t tell you how many times I’ve tried to make a pasta dish without Marinara sauce; you know the kind you order in a restaurant that has minimal ingredients but taste quite divine. Mine always ends up tasting rather dry and boring much like cardboard would taste…I imagine. Why do I have a British accent all of a sudden?
Anyway, I read (yesterday) that adding water to the garlic mixture helps keep your pasta dish moist without adding a ton of oil. Who would have thought…water adds moisture?
So, I haven’t even tried out this theory yet but I was so excited that I had to share! If you try it before I do, let me know how it goes and I’ll post an update after I’ve made it as well.
1 box gluten-free spaghetti noodles (wheat if not intolerant to gluten)
¼ cup virgin olive oil
3 cloves garlic, finely minced
¼ cup finely chopped onion
1-teaspoon sea salt
½ cup toasted gluten-free breadcrumbs (regular if not intolerant to gluten)
Prepare pasta according to package directions.
Heat oil in large frying pan over medium heat.
Add garlic and onion, sauté until soft, about 5 minutes.
Drain pasta, reserving 1/3 cup of the cooking water.
Pour cooking water into the oil and garlic mixture and cook over low heat for 1 minutes.
In large mixing bowl, combine the pasta and garlic sauce. Toss, then sprinkle on bread crumbs and serve.
GOOD LUCK! :)
I can’t even tell you how much my dad and I love mashed potatoes. I was quite sad when I found out I was lactose and dairy intolerant and thought my mashed potato days were over. I tried a few cauliflower “mashed potato” recipes but they just didn’t cut it for me and most likely they wouldn’t pass my dad’s high potato standards either. Those “no spuds” days are over! For those of you that are lactose and/or dairy intolerant, you won’t get sick afterwards and for those of you that are fortunate enough not to be intolerant, you won’t even notice the lack of dairy products. They are that yummy, creamy and delicious!
Around 6 medium-sized baking Potatoes-cut into quarters (you can peel them if you like, but I leave the peels on)
5 cloves of Garlic
2-3 tablespoons of Olive Oil (use least amount as possible)
1 teaspoon Sea Salt
1 tablespoon Chives
A smidge of almond or rice Milk (you may not even need it)
Around a half cup of the water you boiled the potatoes in.
- In a large pot, cover the potatoes with water and bring to a boil.
- Allow them to simmer over medium heat until potatoes are soft, around 30 minutes.
- Drain but leave about a ¼ cup of water in the pot.
- Mash the potatoes part way, until they are still somewhat lumpy.
- Add garlic, olive oil, sea salt and chives.
- Mash potatoes to desired consistency. Add a little bit of almond or rice milk if needed.
- Allow mashed potatoes to sit for a few minutes, and then serve.
*Potatoes: A medium-sized potato has almost half of the daily recommended intake of vitamin C and if you leave the skin on, it supplies twenty-one percent of the daily value of potassium.