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.
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
It was a very simple weekend in regards to meals. Nothing crazy or time intensive. We got more snow on Saturday. I made easy banana pancakes for a protein packed breakfast before I headed out to run errands and go to the gym. They were the perfect thing to keep me full and energized. We had a simple supper of tacos. All of the delicious topping are under the meat, so you can’t see them. Sunday morning I made myself a deconstructed breakfast taco. I made cinnamon roll waffles for Brian. I revived the leftovers from a stir fry that was a flop into a peanut sauce with soba noodles that was really good.
This past weekend was awesome. The weather was great and Brian and I ended up doing some spontaneous things and really taking advantage of the city. Something I need to do more often. That’s why I live here, right? Brian took me out to dinner on Friday night because our fridge was bare! We hadn’t really gone grocery shopping in 2 weeks and we had been squeaking by on pantry staples and freezer meals all week. The upside to this was that, our fridge was bare. How is that an upside? It was the perfect opportunity to pull everything out and wipe down the shelves. A task that was long over due! Look at its glowing beauty afterwards: After my speed cleaning fridge session, I headed out the door to walk to meet Brian for dinner. The weather was perfect for eating dinner outside and this place had a patio(no
I’ve had a few people ask me lately about meal plans. I’ll give you a run down about how I plan our meals. Brian and I pack and take our lunches to work most days of the week. It’s way cheaper and healthier. Even if you are getting an inexpensive meal out, just keep in mind that restaurants charge you at least 3x or more what it costs them to make it. Meaning: You can make it sooo much cheaper at home. Let’s do the math. If you spend $5 on lunch everyday eating out(which if you live in Chicago you spend more), that means that it’s costs that restaurant at most $1.66 to make your meal. So $5 x 5 days per week is $25 per week on lunches. If you made that same thing at home for $1.66 x 5 days a week, you would have spent $8.33.
Happy belated St. Patrick’s Day! I started out my weekend by doing a new LUSH face mask. It had lots of mint in it and felt amazing. Then I headed the the gym for a good workout. And thank goodness I did. The rest of the day was filled with some St Patty’s Day celebrating with friends. I did stop at Whole Foods to grab lunch after my work out, though. I grabbed some salad, bison chili and their amazing jalapeno corn bread. I don’t eat much bread, the WF’s corn bread is a carb that I make an exception for. I had leftovers of both and made them into a cowboy eggs “benedict” for breakfast the next morning. Then I headed into the kitchen to make food for the week and weeks ahead. I double up on the meat purchases for the week and cooked it all up so
I’ve pickled things before. Pickled pickles. Also called pickled cucumbers. Pickled carrots. Pickled vegetables for bahn mi. They’ve all been delicious. Sunday, there was last-minute decision to change menu plans from pork tinga to some amazing honey lime fish tacos. Last time I made the tacos, I didn’t have the energy to run to the store, so we just made do with what we had and topped them with lettuce and avocado. Well, this time, I did them up right. A little crunchy and tangy goes great with fish. So we had the option of more toppings this time. Red cabbage, cilantro, jalapeno, avocado, limes, and pickled onions. The recipes of pickled onions I have made before took time. So a quick google seach returned a Bon Appetit result that I knew wouldn’t steer me wrong. With only a little over an hour of pickling time, these were ready just
I have professed my love for Mexican food several times over. One thing I rarely order or make is enchiladas. Mostly because they aren’t that healthy. And they have such little nutritional value. So I decided to cook them up at home to try to make them a little healthier. There is the never-ending battle between the flour and corn tortilla in our house. Brian likes the flour, I like the corn. I am still trying to limit my gluten intake and corn have way fewer calories than flour. So this is a tale of two different plates of enchiladas. So start by making the enchilada filling. And preheat your oven to 350F. I added about a half tablespoon of olive oil to a large skillet on medium to medium-high heat. Once hot, I sautéed one small onion(diced) until it starts to soften and turn glassy. Then I added in
When I went home for a few days at the beginning of the summer, it was my mission to get my parents off of their boring daily lunches. They usually eat a turkey sandwich and chips or fruit and vegetables for lunch. Every. day. So. Boring. So while I was home I made giant salads for all of us to dig into at lunch time. Super easy, mostly healthy and super delicious. Faux Cobb Salad: Start with a big bed of lettuce of choice. I made it a little healthier by substituting sautéed mushrooms for the traditional bacon.Then I added chopped hard-boiled egg, the sautéed mushrooms, diced tomato, diced grilled chicken, avocado and bleu cheese. It was a big hit with my parents. Another day, I did an Iowa version of the taco salad: I started out with a big bowl of lettuce, added lean ground beef cooked in taco
Brian sent me a link to this recipe and I knew I would be making it soon. Like, for lunch that day, with a few minor changes. These are absolutely delicious. Light and full of flavor. Ingredients: 2 4-6oz flounder fillets zest and juice of one lime 1 1/2 tablespoons honey 1/2 tablespoon olive oil, plus more for cooking 1/4 teaspoon salt, plus more for dredging 1/4 teaspoon pepper, plus more for dredging 1/4 teaspoon garlic powder 1/4 cup brown rice flour(or white flour if not gluten-free) tortillas lettuce and avocado, or other favorite taco toppings Make marinade by combining lime zest, juice, honey, olive oil, salt, pepper and garlic powder. Add fish and marinate for a minimum of 30 minutes and up to 24 hours. I let mine marinate for 2-3 hours and they had great flavor. When ready to cook, combine flour and a little more salt and