Friday, November 10, 2017
Wednesday, November 1, 2017
I am so excited to share a new recipe with you! I must admit, these ideas were not my own. I can fully admit that I get most of my ideas for Pinterest. I honestly don't know where I would be without it! I wish I was more creative, but then again, aren't we here on Earth to help each other? So, thank you, creative minds on Pinterest!
These peppers were so easy- I procrastinated dinner because I thought it would be a lot of work and I was feeling slightly overwhelmed. And since waiting to do something makes it SO much better, right? Wait. It doesn't?!
Well, I pulled up my big girl panties and got to work... and it was FUN! The faces are easily cut into the peppers with a small pairing knife, and the filling was fast. Then bake 30 minutes and WALA! You have a healthy, tasty Halloween meal.
Ready for the filling recipe?
4- 5 Orange Peppers
1 cup cooked Quinoa
1 lb. extra lean organic ground beef (this is optional, but if you omit it, add 1 cup beans, your choice, or 1 more cup of cooked quinoa)
1 can organic diced tomatoes
1/4 c. organic tomato paste
1/2 C. Organic frozen corn
1/2 tsp. onion powder, or 1 small onion
1 carrot, finely diced
1 celery stalk, diced
1 Tbsp. Oil- like coconut oil, which is best when sauteeing
1 tsp. Cumin
1tsp. Chili Powder
1 tsp. Garlic powder, or 2 fresh garlic cloves, minced
1/2 tsp. salt- any natural sea salt
1/2 C. Cheese of your choice
Brown beef if adding to your filling. Brown and drain. If not, Add oil to a large skillet and allow it to melt. Add onion, carrot and celery, and saute until cooked but still slightly firm. Add spices and stir. Add tomatoes and paste and stir until combined. Add quinoa, corn and beef (or beans) to mixture.
Scoop by spoonfuls into your carved peppers- tops removed for easiest access! Stuff as full as the pepper will allow. You will most likely have leftover filling (makes a great hash with eggs for breakfast the next day!). Top with cheese if desired, and place in a glass baking dish. Give the peppers space. Cover and bake @ 350 for 25 minutes, then remove foil and bake another 5 minutes uncovered. The peppers will still be slightly crunchy, but soft and juicy. Let sit 5 minutes before serving. Enjoy!
What did you serve for your Halloween dinner? Have a healthy recipe to share? Please do!
Sunday, January 5, 2014
I am going to try my hand at foaming hand wash and then share it with you, but until then, here it what I do for our hand soap at home. It is ridiculously inexpensive, and if you have any essential oils or personal touches you like to add, then it truly becomes your own.
Enjoy this recipe, and tell me what you do to improve or enhance it!
Liquid Hand Soap
1 bar of natural soap (like Ivory or J&J's natural bars)
1 gallon water
Grate 1 bar of soap into 1 gallon of water. Heat on stovetop, stirring occasionally until soap has dissolved. Cover and let sit for 24 hours. Add 40-50 drops of essential oils, if desired. Afterwards, use an immersion blender and mix until you have an even consistency. Store until ready to use, or pour into dispensable bottles, and enjoy!
Tuesday, December 31, 2013
Spinach Artichoke Dip with White Beans
2 cloves garlic
1/2- 3/4tsp. salt
3 C. white beans, cooked
4 c. spinach, washed
1 can Artichoke hearts, in water
1/4-1/3 c. cream cheese
1/2 c. parmesan cheese Olive oil, and water for consistency and taste
Soak and cook beans according to package directions. Add garlic and salt to food processor, and process until minced. Add spinach and process again until chopped small. Add beans, artichokes, and a few drizzles of olive oil, and process until ingredients are combined. If needed, add some water until you reach a creamy consistency. Now for the secret ingredient: add cream cheese, and parmesan cheese until combined. Taste... enjoy! Add more salt if needed; but not too much! Tell me what you think! (I'm sorry, I would have posted pictures, but my computer was being stupid!)
Monday, December 30, 2013
Monday, April 15, 2013
Black Eyed Pea Dip/ Salad
1 c. black eyed peas
2 small avocados, diced
2 roma or vine-ripened tomatoes, diced
1 small green pepper, diced
1/2 sweet onion, grated
1 Tbsp. olive oil
3 Tbsp. balsamic vinegar
2 tsp. honey
1/2 tsp. salt
pepper to taste
Place peas in a glass jar, and soak in water, 8-12 hours, or overnight. Drain, rinse, and allow them to sit for another 8-12 hours. Rinse, drain. Another few hours and you will begin to see the peas growing sprouts. Rinse them again, place in your crockpot or large pot with water, and cook- 6-8 hours in crockpot, or 1 1/2 hours on your stovetop.
Add all ingredients to bowl, toss, and chill for about 30 minutes before serving. Enjoy!
Wednesday, April 10, 2013
1 head cawliflower, washed, florets cut into bite-sized pieces
4-5 strips of bacon, cooked to your liking- the crispier, the better for us!
1 C. or a large handful of Fresh or frozen string beans, thawed (not cooked) or lightly steamed if fresh (you still want the crunchiness to be present).
1/2 red onion, sliced into thin rounds
Steam cawliflower for about 5-6 minutes, so that it is just soft enough for a fork to pierce through, but not soggy. Drain and dry, and place in a large mixing bowl. Chop slices of bacon into bite-sized pieces, evenly distributed through the salad. Slice beans in half, and add to other ingredients. Add onion slices last, then drizzle with dressing and allow to chill for 30 minutes or so before eating.
Up to 1/4 c. white wine vinegar (not regular white vinegar; that's made from corn. Treat yourself to the real stuff)
2 Tbsp. bacon drippings/ grease
salt and pepper to taste
Simple, yet tasteful. And the fat IS good for you. It will allow your body to absorb all the nutrients from the delicious vegetables you are eating. Please remember that, and enjoy eating it. :-)
Saturday, November 5, 2011
*Here's a basic recipe:
1 Cup rolled oats
1 Cup (use your own good judgment and use just enough to soak the oats- not make them float around separately) kefir, buttermilk, or water with 1 Tbsp. apple cider vinegar.
Soak overnight. In the morning, combine oats and 1 cup of milk or water in a saucepan. Add flaxseeds, or raisins, and up to 1/4c. real maple syrup. Cook on med-low until creamy. Remove from heat. Enjoy with a topping of soaked walnuts or a sprinkle of brown sugar. Enjoy!
*If you find you have LOTS of extra oatmeal, and you want to change it up a little, try this:
Heat skillet or griddle on med-high heat. In a mixing bowl, beat 2-3 eggs. Add 1 tsp. vanilla, and 1/2 tsp. cinnamon. Add your already cooked oatmeal. Pour onto skillet in small pancake form. Flip when bottoms of cakes begin to brown and curl up. Enjoy with a little drizzle of maple syrup. DELICIOUS!
Monday, May 2, 2011
I hope you enjoy it!
6 whole wheat lasagna noodles
3 garlic cloves, minced
2 oz. neufchatel cheese (the less expensive and tastier version of cream cheese)
1 c. part-skim ricotta cheese
2-4 c. spinach, washed, and chopped fine in food processor (more or less according to personal preference)
1/2 onion, diced, or 2 T. onion powder
1 can chicken breast in water (opt.)
1 can (15 oz) crushed tomatoes
salt and pepper to taste
Preheat oven to 375. Cook lasagna noodles according to directions. Combine all ingredients except crushed tomatoes in separate bowl. Set aside. Spoon in a little bit of the tomatoes on the bottom of a 9x13 pan. Take each noodle, lie it in the pan, and spoon in some of the ricotta mixture and spread it evenly along each noodle. Carefully roll the noodle up and lie finished end on the bottom. Fill all noodles, cover with remaining tomatoes, and top with sprinkles of mozzarella cheese. Bake for 30 minutes or until heated through. Enjoy!
We bought some bananas and a mango while walking home one day, and decided to make a smoothie. Who knew it would be SO DELICIOUS! It was as if I was suddenly on a tropical island, and I enjoyed every moment of it! :-) So, in hopes of you getting to spend a moment on a tropical island and enjoy life, I'm sharing our creation with you now-
1 Mango, peeled and cut off from pith
1 banana, peeled
1 apple, peeled and de-cored
1 cup non-fat, plain yogurt- I used greek yogurt
1/4c. coconut milk
ice or water to desired consistency
Combine all ingredients in blender, leaving ice for the last. Blend until smooth, adding water until desired consistency. Then add ice and blend until no large ice chunks remain. Share this with someone, and enjoy!