I mentioned in an earlier post that I made some quick and easy Mexican pizzas when I was exhausted the other night. I thought I’d give you the details, so if you ever need a quick dinner you make them, instead of picking up the phone and ordering out. You can thank me later for saving you a delivery fee and lots of calories. Ingredients: corn tortillas black beans sweet potato chicken corn cheese hot sauce All of these ingredient are options. Add and omit as necessary and you can easily make these vegetarian or vegan. They are already gluten free and do not have any added sugar. Pretty healthy for being so delicious, huh? Preheat oven to 400F with a pizza stone in it, if you have one. Use one corn tortilla per “pizza”. Open a can of black beans and rinse. Smash some black beans on the tortilla.
Brian and I are on day four of the Fed Up Challenge of not eating any added sugar. For the most part, we are both doing great! I’m so proud of Brian as he has given up regular and diet pop. I kicked that habit a few years ago and it was tough. I was a Diet Coke addict. The hardest part is there is very little “quick” food to go to. It’s all processed and has added sugar. Last night I was really tired from 3 nights in a row of bad sleep and didn’t have the energy to make dinner. Finally, I came up with some quick Mexican pizzas with corn tortillas, black beans, sweet potato, corn, and chicken. I topped them with hot sauce and cheese. Added an apple with a little coconut butter as a side and called it a meal. So, what’s the plan for
Wow. It’s been a great few weeks. I was in baking mode when we had a birthday at work and I made a peach pie with a new crust recipe that involved vodka. The vodka evaporates out, leaving the crust nice and flaky. It’s definitely a keeper of a recipe. I also made a giant cookie cake. Over Memorial Day weekend, Brian and I traveled to Florida for his family’s annual reunion. We had a great time with his family and it was very well-organized. While we were there we also hit up a giant flea market. I bought my brother an unopened pack of baseball cards from 1990 and we saw this guy doing karaoke. I was back in Chicago for one day, which Brian and I used to watch the new movie Fed Up. The movie about how we’ve been dieting all wrong for the last 30
Last weekend I bought a bunch of collard greens with the grand plan to make more collard green wraps. I was doing some food prep last night when I ran across them in the fridge. I didn’t have all the ingredients on hand to make the Thai peanut wraps. I also didn’t have the energy to simmer and cool the greens to make the wraps more pliable. I halfheartedly chopped up some vegetables and made a new creation. I was hesitant that they would be any good. I was afraid that uncooked leaf would be bitter and that the combination that I used wouldn’t taste all that good. I was pleasantly surprised that I was wrong! Ingredients: 2 inch piece of cucumber, cored and diced 3 mushrooms, sliced thin 5 baby carrots, sliced thin 2-3 ounces of shredded chicken 1 tablespoon sunflower seeds 1 tablespoon Annie’s light Goddess dressing hummus(I
In my last post, I reported that I was struggling with getting back to consistently eating healthy and exercising. I’ve been doing great since that post. However, that means not a lot of exciting recipes using a lot of ingredients, but we have been eating a lot of lean protein, vegetables and a few complex carbs. I feel a million times better and that sluggish feeling is gone. I’ve also increased my exercise and am on track to complete the 21 Day Fix in 14 Days. Woo hoo. I even bit the bullet and rode my bike to and from work one day. Friday night, we had hodge podge for dinner. It was part cleaning out what we had and part not much time to make dinner. I had what I like to call a snack plate. It’s really one of my favorite things. Lots of different stuff on my
I had completely forgotten that I had made this until having a conversation about my Vitamix with a friend the other day. So, I decided I would blog it. This past winter, Brian and I were sitting on the couch having a tv/movie marathon because he wasn’t feeling well. It was also double-digit negative temperatures out. Brian was starting to get a sore throat, turned me and said, “Some lemon sorbet would feel really good on my throat.” A quick google search later turned up several Vitamix lemon sorbet recipes. Fortunately, we had all the ingredients on hand(you probably do, too), because I was definitely not going out in a polar vortex to get sorbet. Ingredients: 2 lemons, peeled 1/3 cup sugar 2-3 cups of ice Place all ingredients in blender, turn on Vitamix to “frozen desserts” setting, tamper down as necessary and let your Vitamix work its magic! This
I’ve needed some new inspiration when it comes to salads. How to you keep eating salads interesting? Mix them up! I was traveling a few month’s ago and stopped at CIBO Express at O’Hare. I love stopping there as they always have a ton of healthy options. There, I got an insanely delicious salad. It was mixed greens topped with roasted sweet potato, blue cheese, pecans, dried cranberries, and turkey with a champagne vinaigrette. It was so flavorful, filling and comforting because it tasted like Thanksgiving. This led me to think about how I could build more creative and filling salads rather just than vegetables or my “go to” taco salad. Here are two that I’ve made lately: I had a sweet potato with cinnamon. Then I had a salad of spinach, tri color peppers, onion, tomato, mushrooms, carrot shreds, sunflower seeds and a combination of blue and cheddar cheese.
Hello. I usually don’t get very personal on my blog, but today, I am. I am sitting behind my computer with my pants a little tight from all the amazing food I have been eating lately. I completed the 21 Day Fix and had amazing results. I absolutely love the program and can’t stop raving about it to all of my friends. So, what happened? Well, I didn’t completely undo my progress, but I am definitely feeling bloated from the food I have been consuming. This is the hardest season for me. It’s my husband’s birthday, then my birthday, which leads directly into patio weather. And since I live in Chicago, the few warm months must be taken advantage of. I am actually healthiest in the winter. I will go to the gym more days than not, because I don’t want to be outside. Since it the hardest season for
This recipe is absolutely delicious. I made it for the first time a few years ago for Brian as a surprise. I thought I would blog it again with some updates, because it is that good, comes together quickly and is extremely satisfying. Ingredients: 2 tablespoons olive oil 3 tablespoons red curry paste 1 (3/4 inch thick) slice ginger, minced 1 container extra firm tofu, cubed(can also use 1 pound chicken breast cubed) 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons Worcestershire sauce 1/3 cup peanut butter(not natural) 1 (13.5 ounce) can lite coconut milk 3 tablespoons fresh lime juice Peanuts, chopped lime wedges, for serving pinch of red pepper flakes, if you want it a little hotter cilantro for topping, optional steamed broccoli, optional cooked rice, for serving This recipe is traditionally made with chicken and potatoes, which is the way I usually make it. I changed
Last winter, Brian and I fell in love with the Mad Cowboy Bowl at Native Food’s Cafe. We were incredibly sad when they came off the menu in late February. So, I started making them at home. They are simple and full of flavor. Start by roasting a lot of vegetables. Their bowl included cauliflower, onion, broccoli, zucchini, summer squash, corn, sweet potato, carrots and a half of a white potato. I did all the veggies, except sweet potato and substituted fingerlings, because it was what I had on hand. Toss in a little olive oil, salt and pepper and roast at 375 for 30 to 40 minutes, stirring twice. They should be fork tender when you pull them out. At this time, you will also be baking your tofu. I used one block of extra firm tofu(drained) cut into 6 pieces and seasoned with a southwest seasoning. Turn the