good news/bad news and a fall recipe

The bad news: I still havnt found my card reader… i remeber putting it some where safe. Psh yeah well that somewhere “safe” in somewhere i can’t remember. Thus is life.

The good news: i’m able to upload the photos onto Scotts computer and then upload them onto my portable hard drive and then upload them to my computer. Whew. It’s a long process, but it’ll do for now.

——-

Now that the cooler weather is here i cant get enough of 4 things. Soups/stews, pumpkin everything, cozyness and crafts

Today i have a stew that will deffinatly warm up your bones and make your taste buds sing! Oh! and this stew is packed with super nutritious ingredients! Which means it’s dang healthy for ya! annnnnd did i mention it’s vegan? well it is!

This lovely recipe is found on one of my favorite healthy eating blogs, peas and thank you! <— great food blog juss fyi’s

Mama Pea suggested serving this stew with some chips and guac- which we did and it made the perfect presidential debate meal!

Pinto Bean and Sweet Potato stew!

prep: 15 min

cook: 27 min +/-

Ingredients (serves 4)

  • 1/2 c. diced onions
  • 1/2 c. diced celery
  • 2 c. sweet potatoes, peeled and cubed (about 2 medium potatoes)*see nutrition info below recipe
  • 2 cloves minced garlic
  • 2 t. chili powder
  • 1 t. cumin
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • One 28 oz. can fire-roasted diced tomatoes with juices
  • One 14 oz. can of pinto beans, drained and rinsed
  • 1 c. vegetable broth
  • salt and pepper to taste
  • cilantro to garnish (optional)

Instructions

  • In a large pot coated with cooking spray, add onions, celery, sweet potatoes, garlic, chili powder, cumin, cinnamon and nutmeg.
  • Cook for about 7 minutes, stirring frequently.
  • Add tomatoes, pinto beans and about 1 c. of vegetable stock. Bring soup to a boil, lower heat, cover and simmer for about 20 minutes, until sweet potatoes are softened.
  • Season with salt and pepper to taste.
  • Serve and garnish with cilantro, if desired.
* Sweet potato nutrition info: This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2667/2#ixzz2AA0t2j8c

 

2 ingredient protein pancakes!

Ok- so like i’ve mentioned, Scott & I have been trying to eat uber healthy and 80-90% clean

with that being said, eating healthy can also get old. real fast. So in order to not get into that typical ‘i’m sick of veggies and oatmeal’ after day 4, i’ve been frantically searching the internet for new and tasty ways to eat clean and healthy.

 lets be honest, my toughest critic is my husband. I can either be strong against cravings or really really weak and binge eat on double stuffed Oreos along with him. So yes, variety (including healthy desserts) is extremely important.

breakfast has posed to be a problem area- we often don’t have a lot of time between me feeding Gordie and fixing Scott’s lunch and Scott getting ready and having to be out the door at a certain time in order to get to school-

So quick, healthy and delicious breakfast are a must- especially since were on the go all day long

so there is nothing more wonderful than and easy, two ingredient, HEALTHY, protein packed breakfast!

I found this little gem of a pancake recipe on one of my favorite fitness blogs- Blogilates! (and yes we use paper plates- we’s classy individuals.)

these pancakes are 100% natural- gluten free,low calorie and best but not least it’s EASY AND HEALTHY!!!!!

Now- for the recipe.

Protein banana pancake recipe!

Ingredients:

– 2 eggs

– 1 banana

WA-BAM! Thats it! So now you cut the banana up in a bowl and mix n’ mash the two eggs (Leave the yolks!!)  in till its a lovely frothy batter! it’s ok for it to have banana chunks. Oil a pan, preferably a skillet if you have one, with EVOO, Pam or coconut oil. Heat the pan to low-medium heat, scoop some batter in the pan and let it sit for 30-40 seconds and then flip! waaaa-laaa! you’ve got breakfast!

If ya wanna make it fancy and a little bit more complicated you can add in some cinnamon to the batter.

The pancakes are totally scrumptous as-is but you can totally top it with some low-fat plain yogurt and fruit preserve 🙂

heh. it kinda looks like an egg..

from blogilates.com

Vegan

Scott and I are embarking on a new-to-us culinary adventure!!!

One month of eating 95% vegan foods- i say 95% because the hubs and i need meat, eggs & fine cheeses. But we’re only eating meat and eggs twice a week and only for one meal.

it’s astonishing i even got Scott to agree to do this- partially i think it’s because i didn’t give him a choice… and i told him about my plan after we did all our grocery shopping.. and there’s no going back when i have every single meal and snack planned for the week and the food bought.

so he agreed.

I tried to plan out vegan meal for us, but i, of course, got frustrated. Then i remembered a blog post i read a while ago that first sparked my interest in experimenting with vegan food. So i plunged in.

Mama Pea has lovingly written a ‘pealightful plan’ of vegan meals and snacks for a whole month. And what’s nice is she has written out the grocery list for each week! How awesomely easy is that? Now, im not saying were going 100% vegan after this month, but i do love the idea of incorporating variety of food throughout the week. So! we’re giving it a try! and i’ll be letting you know our thoughts, likes, dislikes and loooves 🙂

and in order for us not to look at veggies with sad ‘i-can’t-fathom-the-idea-of-eating-more-veggies’ puppy eyes, lots of variety is a must, and of that variety includes desserts & chocolate- lots of chocolate.

 

Summer pasta.

Yesterday i was to lazy to drag myself out of bed to make the hubs some lunch before he left for work in the morning. This whole 3rd trimester and not sleeping well is really throwing off my groove.

So i said i’d either bring it to him or he can come home and eat. He chose the latter.

I was just going to do the typical- sandwich, salad and fruit- but he pretty much has that everyday.

So i decided to file through my ever growing recipe board i have on pinterest!

and thats where i found this little gem

Quick, easy and extremely flavorful! I was happy, the hubs was happy and baby, im sure was in a food coma.

He went from hard kneeing and jolting to calm minutes after my first bite.

Summer Avocado basil pasta

Ingredients

8  ounce dried whole wheat bow tie and/or penne pasta

2  medium avocados, halved, seeded, peeled, and coarsely chopped

6  slices bacon, crisp cooked, drained, and crumbled (bacon is a very tasty optional! but i want to try it w/ prosciutto next time) 

2/3  cup chopped fresh basil

2  tablespoons lemon juice

1  tablespoon olive oil

3  cloves garlic, minced

1/4  teaspoon ground black pepper

1/8  teaspoon salt

1/2  cup finely shredded Pecorino Romano cheese or parmesan

Directions
1. Cook pasta according to package directions. Drain.
2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

like a big-a pizza pie

For us, pizza either has to be homemade or really ridiculously delicious for us to eat it outside our kitchen.

Not to brag or anything, but my husband make some bomb pizza.

Like, i will never eat a Hot n’ Schweaty– aka Little Ceasears, Dominos etc.- pizza ever ever again.

one. their pizzas are far to greasy for my liking

two. i like my pizzas made with fresh ingredients

and three. Pizza is so easy and fun to make! Especially for a date night! and you can totally customize them!

So! today i’m going to share with you a easy dough and sauce recipe that will change your life!

& I dont joke.

The hubs has safely guarded this recipe for a year or so but i figured he wouldn’t mind if i shared his little life changing recipe.

and please play this song while making your pizza’s with you loved ones!

Pizza dough: yields 2 16 inchish pizzas

4 1/2 cups unbleached high-gluten, bread flour, chilled

1 3/4 teaspoons salt

1 teaspoon instant yeast

1/4 cups (2 ounces) olive oil

1 3/4 cups (14 ounces) water

Sauce

1 (15 ounce) can tomato sauce (w/ green chillies for an added spice)

1 (6 ounce) can tomato paste

1 tablespoon ground oregano

1 1/2 teaspoons fresh minced garlic

1 teaspoon ground paprika

—– other ingredients you’ll need—–

Olive oil (1 T each plate)

Cornmeal

Mozzarella cheese

Pizza toppings? Pepperoni, green peppers, tomatoes, canadian bacon, thinly sliced onion, tomatoes, olives etc..

Directions:

*For best results bake pizzas on a seasoned pizza brick*

Mix all dough ingredients in a electric mixer (or by hand) for about 10 minutes or until dough is elasticy. The key is to give the gluten some time to relax and get worked.  Once mixed, split the dough in two & place on separate well oiled plates. Get dough oiled and let them rise, covered for 1 hour in a warm place. Preheat oven with pizza brick inside to 550 degrees or to your ovens max temp. Mix all the sauce ingredients together and set aside. Now, take a pizza peel or cutting board and generously sprinkle cornmeal onto the surface. There needs to be enough cornmeal on so that the dough is able to move around loosely for easy transfer onto pizza brick. Now! take a your a pizza dough and flip it in the air like in the movies! haha jk. If you can, kudos to you! Stretch dough to the desired size & thickness of pizza, avoiding any rips or tares in dough! Spread desired amount of sauce on dough- though, make sure every bit of dough is covered with some sauce- it makes for a super delish crust! Now, sprinkle (or douse)your pizza with mozzarella cheese and layer on desired amount of toppings! Once pizza is decorated, transfer to hot pizza brick quickly (because it is hot in that there oven..) Let pizza bake for 7-10 minutes and let cool for a few minutes just to let the cheese rest. And vaaa-laaa!  Cut and enjoy!

Recipe

Last night for dinner i decided to try something different..

I’ve never in my life made my own salsa. Sad right?

well, last night was the night i changed that!

I made a salsa verde out of tomatillos. aka the green Mexican tomato 

Thankfully one of my favorite healthy eating recipe blogs had a salsa recipe and the perfect dish to pair it with.

Pork carnitas tacos with tomatillo salsa!

sadly we are a wee bit poor and settled on just using chicken- which was still delish!

But if you have the moolah splurge! all the reviews said it was ah-may-zaza-zing!


For the pork carnitas tacos:

yields 8-10 tacos

recipe from 100 days of real food

INGREDIENTS

  • 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces)
  • 3 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 1 onion, cut into 6 or 8 chunks
  • 3 garlic cloves, whole
  • tomatillo salsa (use recipe below)
  • whole-grain tortillas
  • 2 avocados, sliced
  • Fresh cilantro

DIRECTIONS

  1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
  2. Throw onion and garlic on top of pork.
  3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
  4. When finished discard the onion and garlic. Drain meat and shred with a fork.
  5. Serve warm with tortillas, tomatillo salsa, avocados and cilantro.
For tomatillo salsa:

INGREDIENTS

  • 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
  • ½ cup white onion
  • ¾ cup cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 jalapeno or serrano pepper, seeded and roughly chopped

DIRECTIONS

  1. Preheat broiler on high.
  2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
  3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
  4. Cool in refrigerator until ready to serve.

fancy food

The other day while trying to figure out what to eat for lunch i stumbled upon a simple but exquisite sandwich via 100 days of real food.

{Brie cheese, thin slices of green apple, and homemade chicken salad sandwich on le croissant}

:drool:

and it’s as simple as that!

I know these ingrediants sound a bit odd together.

But i for one love me some brie cheese + apple

and i looooove chicken salad sandwiches.

Best of both worlds?

I think so.

I did throw in a tomato.. just because i wanted to.

Magnifique!!

Mahi mahi tacos with mango salsa

I have a confession.

I dont like fish.. when it taste like fish.

Does that make sense?

 I like fish but don’t like the fishy taste- it repulses me. Especially tuna.

So most sushi, mahi mahi and fish seasoned properly are usually good in my book.

Well last night the hubs and i made Mahi Mahi baja fresh tacos with a mango salsa.

and it was d-i-v-i-n-e!!

Cooking the fish made the kitchen smell a little funky so naturally I was a little worried that i would be able to taste that stanky fishyness but i didn’t!

Hooray!

This is seriously one of the best fish tacos (burrito?) i’ve ever had!

fresh and full of complimentary flavors! and not to mention super easy to make.

I apoplogize for not having an actual picture of our tacos.

Exercising+starving+dead camera battery= no picture of our mahi mahi tacos

lo siento! But they did look similar to this below!

Picture from Fittoindulge.com

Mahi Mahi Tacos

(Recipe from Juillian Michael’s)

  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  •  1 garlic clove, chopped
  •  2 teaspoons chili powder
  •  1/4 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound mahi-mahi, rinsed and patted dry, cut into bite size chunks
  • 1 large ripe mango, peeled, pitted and chopped (about 2 cups)
  • ¼ cup fresh cilantro leaves, chopped
  • 1/2 red onion cubed
  •  ½ teaspoon seeded, chopped red chile
  • 2 teaspoons virgin coconut oil
  • 4 (8 inch) Ezekiel 4:9 sprouted grain tortillas or whole wheat tortillas
  • 1 ripe avocado, pitted, peeled and chopped

Preparation

In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, garlic, chili powder, salt, black pepper, and cayenne pepper. Add the fish and gently stir to coat. Let stand for at least 10 minutes. In a medium bowl, combine the mango, onion, cilantro, chile and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined. Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving. In a large cast iron skillet, heat the oil over medium high heat. Add the fish and its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque. While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds. Gently fold the avocado into the mango mixture. Divide the fish evenly among the tortillas or save fish mixture in sealed container for remaining tacos for up to two days.

Servings: 4. 405.2 Calories, 13.9 Fat, 43.9 Carbohydrate, 409.2 Sodium, 26.8 Protein

Banana cream pie with a coconut-almond crust

Hey everyone!!!

I guest blogged over at the amazing food blog The Diva-Dish!!!!

 

Her blog is seriously my go to blog for delicious healthy recipes!

So be radical bloggers and go check it out!

And there’s a yummy (& healthy!) banana cream pie recipe waiting for you!

 

Cold Soba-noodle salad

On hot summer days i love fresh flavorful foods!

and thank goodness my girl Martha has a light delish noodle salad recipe perfect for these warm summer nights.

And guess what?? it’s super-duper easy too!

Perfect right??

Oooooh yeah!

Soba noodle is a pasta made from buckwheat and has a slight nutty flavor to it. WHich i think adds the perfect touch to this salad

I couldnt find the noodles at my local grocery store so i tried a health food store and found them there!

 

Ingredients

recipe from Whole Living

  • Coarse salt and ground pepper
  • 8 ounces soba (Japanese buckwheat noodles)
  • 2 tablespoons vegetable oil, such as safflower
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons fresh lime juice, plus lime wedges, for serving
  • 2 tablespoons rice vinegar
  • 2 bell peppers (ribs and seeds removed), thinly sliced
  • 1 cup torn fresh basil leaves
  • 1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
  • 1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Directions

  1. In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
  2. In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
  3. Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.