If you were wondering if I eat delightful meals everyday, I don’t. Some days I don’t even make it into the kitchen at all and it’s leftover central. Tonight my meal is very satisfying and tasty but highly unimpressive from a culinary standpoint. It is also helping me to clean out my fridge before I go to Columbus for the weekend. Take a look: – microwaved Boca vegan burger – heirloom tomato – bagged lettuce – basalmic and basil vinaigarette – whole wheat pita
I have been making this soup at least twice every fall and winter for the past few years. All the credit for the recipe goes to my brother, who found it, tried it out and passed it on. I sometimes think my brother has questionable taste(like that sweater vest in 8th grade) but this soup is awesome. Best of all, it’s ridiculously easy. Ingredients: half of a large sweet onion, diced one 15oz can of chili beans, drained one 15oz can black beans, drained one 15oz can of whole kernel corn, drained one 8oz can of tomato sauce two 10 oz cans of Rotel(I prefer the ones with lime juice added), heat preference of choice 1.25oz package of low-sodium taco seasoning 3 skinless, boneless chicken breast halves one 12oz Corona(or other Mexican beer) shredded cheddar cheese(optional) sour cream(optional) crushed tortilla chips(optional) Directions: Cook chicken breasts until just done in a
I love granola. Unfortunately, it is not the most healthy thing. Yes, it has whole grains and protein and even dried fruit(sometimes), but it often has a lot of sugar, calories and fat. So, while it can be good for you in small amounts, I tend to like it larger amounts. To stop me from eating a whole batch, I decided to try out this quick skillet granola recipe. It was a weekend morning when I decided to tackle this recipe. I tend to like deluxe breakfasts on weekends. I love fruit and yogurt, so why not top it with granola? Adapted from Gourmet(June 2001) Ingredients: 1 cup old fashioned oats 1/4 cup flax seeds 1 tablespoon butter 2 tablespoons honey 1/4 cup mixed nuts pinch of cinnamon pinch of salt dried fruit Directions: Heat a large, heavy skillet over medium-high heat. Stir all ingredients except dried fruit together in
Do you want a warm bowl full of cheesy chili mac? With corn bread crust? And you want it to be healthy? Done. Ingredients: 1 box whole grain Kraft mac and cheese(and milk and butter to make it) 1 can Hormel 98% fat-free turkey chili(with beans) 1 can Hormel vegetarian chili 1 box Jiffy corn muffin mix(with egg and milk to make it) red pepper flakes(optional) Direction: Preheat oven to 400F. Make mac and cheese according to directions on box. While the noodles are boiling, mix corn muffin ix according to directions on box. Set to the side. Pour mac and cheese into 8×11 or 9×13 casserole dish. Dump both cans of chili on top of mac and cheese and mix together. Mix in red pepper flakes if you prefer a spicier dish. Spoon corn muffin mix on top of chili mac mixture. Spread evenly. Bake in oven for 20-25 minutes or until
I have steel cut oatmeal for breakfast multiple days a week. I love to mix up my mix-ins. My usual is to stir in a tablespoon of peanut butter and a packet of equal and as a special treat, sometimes a banana. But, why use store bought peanut butter when I have some homemade walnut-flax seed butter in my fridge? Today’s bowl got about a tablespoon of walnut-flax seed butter and a half of a banana.
After being introduced to Starfruit on the health and wellness tour, I have been wanting to get back there and make my own creation. Starfruit is a frozen kiefer concoction that contains 10 probiotics and is lactose-free, highly delicious, low-calorie and a little pricey. I got frozen pomegranate topped with blackberries, blueberries and raspberries.
I’ve had a hankering to make some if my own nut butters. So I made some while I was waiting around the other night. The only problem with making nut butters on the spur of the moment is that you may not have a large nut selection to choose from. In my case, I had a partial bag of walnuts. Being that I am not a huge fan of walnuts and being that I did not have a ton of them, I was fine with making a very small batch. I got out my 1 1/2 cup food processor and threw in a half cup of walnuts and began to chop away. Actually, I didn’t do any of the chopping. I just pressed down a button. Look, chopped walnuts! I decided to throw in roughly a half tablespoon of flax seed. Then more chopping! It was having trouble forming a