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

 

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

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.

 

Red beet and lentil salad

So Martha Stewart has this awesome magaizen called Whole Living.

Not gonna lie i’m kind of obsessed with it!

They have this 28 day mind+body challenge thing that i’ve started today- and so far so good. It is only day one after all!

For lunch today i decided to give one of their recipes a whirl

I’m not a huge lentil fan but i am a huge Martha fan so i trusted Martha and went with the lentil salad!

of course Martha didnt let me down! That girl know’s what ingredients work well with others!

The lentils were still uh… lentily but the beets balanced everything out  🙂

This would be an excellente side for a main course but the hubs and i were starving and ate it as a salad!

 

 

Lentil, ginger golden beet salad with herbs

Recipe from Whole Living

Serves 6

  • 1 pound (about 6 medium) trimmed golden or red beets
  • 1/2 cup water
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 cup (6 ounces) dried lentils, such as French green or black beluga
  • 6 thin slices fresh ginger plus 1 teaspoon finely grated
  • 1/4 medium red onion, finely diced (1/2 cup)
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons honey
  • 1 1/2 teaspoons whole coriander seeds, toasted and ground, or 1 teaspoon ground
  • Freshly ground pepper
  • 1/4 cup coarsely chopped fresh mint, plus leaves for garnish
  • 2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish

Directions

  1. Preheat oven to 375 degrees. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.
  2. Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.
  3. Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.

 

 

grilling while laying under the tree listening to jack johnson

After work and gardening we came home and were near starvation!

(or at least i was)

So Scott fired up the grill and plopped some chicken on it.

He’s the grill master.

I made a delicious radish and greens salad with a sesame seed oil and lime dressing with a side of hummus.

i’m the salad master.

We sat outside and enjoyed the beautiful 70 degree weather while chowing down on the finger lickin’ good food.

It was perfect. I love summer time

 

 

Don’t mind the giant tissue relaxing on my shoulder

 

 

 

 

 

The salad: green peppers, romaine, butter lettuce, sprouts, radish, celery (we just used enough ingredients for two)

The dressing: salt & pepper to taste, 1 lime juiced, a couple of dashes of red wine vinegar, drizzle of sesame seed oil and sprinkle of red pepper flakes

The chicken: lightly cover chicken with Lawry’s Seasoned Salt, sprinkle of oregano, a dash of the seasoning Pico De Gallo
 for just a bit of spice.

The avocado married the lemon

Yup! It’s true.

They got married, ran away to my blender, had a bunch of garlic and basil babies and then settled down in a heaping bowl of pasta.

Ok… that was weird.

moving on..

This is a delish pasta recipe that is too perfect for summer!

It’s fresh, easy and uses simple ingredients!

Yummmm…. this is a heavenly dish..

The creamy avocado, the pizazz of the lemon and the bite of the garlic- all come together to create a beautiful summer symphony…. in my mouth.

 

 

Creamy avacado pasta

recipe from Ohsheglows

Yield: Serves 2

Ingredients:

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

 

And now! On to desert!

Grilled pineapple! yum!