I made food all by myself tonight 🙂 (See above title)
So I went out and purchased all the fun ingredients…
Here’s the thing….someone didn’t actually read the instructions beforehand and didn’t realize she needed a food processor. Someone also didn’t want to drive the whole 5 minutes to her parents house because she was already in pjs. So…..
Blender- not a Food Processor
And Ta-Da! Turned out kind of pretty right?
Sun-dried Tomato and Parsley Pesto
It took me around an hour (mostly because of the blender thing) but I think it could’ve gone much quicker for an average cook…at most 30 mins.
I think it was good, just a a little too sweet for me. I couldn’t finish my whole bowl because of that but I’ll probably have some tomorrow at lunch.
Recipe from New Vegetarian Cuisine by Linda Rosenweig.
Brownie Batter Pancakes
Servings: 1 • Size: 6-8 silver-dollar pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 172 • Fat: 2.4 g • Carb: 32 g • Fiber: 6.7 g • Protein: 5.3 g • Sugar: 4.7
Sodium: 241.7 (without salt)
- 1/4 cup Bob’s spelt flour (or all-purpose or for gluten free use Bob’s gluten-free ap flour)
- 1/4 tsp baking powder
- 1 tbsp Hershey’s Special Dark unsweetened cocoa powder (or dutch cocoa)
- 1 1/2 packets nunaturals stevia or 1 tbsp + 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet)
- pinch of salt (optional)
- 1 1/2 tbsp unsweetened applesauce
- 1 tsp pure vanilla extract
- 5 1/2 tbsp nondairy milk of your choice
Mix dry ingredients very well, then add wet. Make pancakes! There are only 130 calories in this entire recipe. If you want a more substantial breakfast, feel free to make a bigger serving and/or go crazy with the toppings!! And if you’re feeling really crazy:
Try topping these with: Chocolate-Chip Cookie Dough Dip.
Cookie dough brownie batter pancakes… who knew such decadence could be healthy?!
GAH I MUST TRY THESE NOOOOOWWWWWW!!!!!!!!
FOR THE PESTO:
- 1 bunch Swiss Chard, Cut Into Chunks
- 1 whole Jalapeno, Seeds Removed Then Roughly Chopped
- 3 cloves Garlic, Roughly Chopped
- 2 Tablespoons Green Hot Sauce (Tabasco Brand)
- ¼ cups Toasted Pepitas
- 1 pinch Coarse Salt And Freshly Ground Pepper
- ½ cups Extra Virgin Olive Oil
FOR THE TACOS:
- 1 whole Sweet Potato, Cut Into A Medium Dice
- 1 Tablespoon Extra Virgin Olive Oil
- 2 teaspoons Chili Powder, Divided
- 2 teaspoons Cumin, Divided
- 2 pinches Coarse Salt And Freshly Ground Pepper
- 1 can 14.5 Oz. Black Beans, Drained And Rinsed.
- ½ teaspoons Garlic Salt
- 8 whole White Corn Tortillas
- ¼ cups Crumbled Queso Fresco
- 1 whole Avocado, Peeled, Pitted, And Diced
- 1 whole Lime (for The Juice)
- ¼ cups Fresh Chopped Cilantro, For Garnish
Preheat your oven to 400 F.
On a rimmed baking sheet toss the diced sweet potato with the oil, 1 teaspoon chili powder, 1 teaspoon cumin, a pinch of coarse salt and pepper. Roast in the preheated oven for 30 minutes.
In the meantime, toss the Swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor. Season with salt and pepper. Pulse to combine and blend. With the motor running, pour the oil into the processor in a thin stream, until you reach your desired consistency for pesto. Taste. Yes. Yes.
Toss the black beans into a small sauce pan over medium heat. Season with the remaining cumin, chili powder and garlic salt. Heat the beans for about 5 minutes.
On a small grill or skillet over medium heat, toast the tortillas until you get browning or charred marks on each side.
Layer 2 tortillas onto each serving plate. Then spoon on some beans, followed by some sweet potatoes. Dollop with a good 2 tablespoons of Swiss chard pesto. Sprinkle on some queso fresco, the diced avocado, a good spritz of lime and a few cilantro leaves.
I’m definitely making this this week! It looks so fresh!
Winter Detox Superfoods Salad
1 small bunch broccoli, raw or quickly blanched
2 tangerines, peeled and segments separated, plus 1 for dressing
1 pomegranate, seeded
1/4 cup shaved or thinly sliced fennel
1 avocado, sliced
1/4 cup walnut pieces
extra virgin olive oil
Toss first 6 ingredients together in a medium bowl. Drizzle olive oil and juice of one tangerine over salad. Season with salt and pepper to taste.
I’m having a lazy day (aka no gym today)! I blame Andrew…
I finally made that delicious sandwich for lunch today though- Cucumbers, spinach, low fat cream cheese mixed with low fat cottage cheese and low fat feta cheese, roast beef, and mustard.
It looks a little lopsided… it was yummy though! 🙂 Also ate delicious hummus with Kashi Pita Crisps as a snack.
So I was reminded today about a picture from years and years ago ***embarrassing photo coming up!***
The Early Years...
There are a couple of things I have always taken from this photo (and those deodorant stickers…):
BAN EXCUSES- I understand the hilariousness of blaming Andrew at the beginning of this post for ME not going to the gym. I feel that when it comes to New Years Resolutions, wanting to lose weight, wanting to exercise, and so on… Banning Excuses is key. I know that I use more than my share of excuses and I try to work on it constantly. BUT excuses are no longer ok, for any of us! We will all do what we say we are going to do. We are sticking with our New Years Resolutions! No more Excuses! (Look at that positivity!)
BAN SELF DOUBT + INSECURITY- These are also very important. If other people can be fit, healthy and happy, why can’t we? No more feeling insecure about ourselves or how we look. We must all stop feeling like we can’t do something. We’ve totally got this.
WE WERE/ARE RIDICULOUS- just true. 🙂
And that is all folks!
This looks fantastic and refreshing!
- 2 liters purified water
- 2 sticks sugar cane
- 4-5 large chunks fresh pineapple
- Combine all ingredients in a large pitcher. Stir.
- The longer the water sits, the more the pineapple and sugarcane flavors will infused into it.
Preparation time: 3 minute(s)
Number of servings (yield): 6
From A Spicy Perspective
green chickpea salad
Canned chickpeas are one of my go-to items when I’m looking for something quick. This salad started out without the chilli or greens but has evolved over the years.
The chilli is very much optional but adds some lovely warmth.
This is a pretty forgiving salad and will keep in the fridge for a few hours or even overnight without any ill effects – so it’s great for work lunches or picnics.
1 small red chilli, finely diced, optional
1 tablespoon sherry vinegar or lemon juice
1 can chickpeas (400g / 14oz), drained
1/2 bunch cavalo nero, kale, spinch or silverbeet (chard)
2 handfuls finely grated parmesan
1. Combine chilli, if using, with vinegar or lemon juice and 3 tablespoons extra virgin olive oil. Season.
2. Toss chickpeas in the dressing.
3. Slice cavalo nero or kale super finely into shreds, removing the stem if it is too coarse. Toss the shredded greens into the salad with the parmesan.
From Stone Soup
I just discovered this blog and I may be in love! Healthy 5 ingredient recipes and each recipe has a list of ways to modify it to make it more budget friendly, vegan, lower fat, or any kind of dietary needs one may have.
Andrew and I decided to make the Mediterranean Boneless Chicken Breasts Baked in Foil recipe from The Joy of Cooking cookbook given by Ryan and Patrice this past christmas 🙂
We started with oiling the tinfoil and salting and peppering the chicken.
We mixed in black olives, sun-dried tomatoes, basil, and olive oil into a bowl
We added the mix to the chicken
Wrapped the chicken in the tinfoil and put in the oven for 20 minutes…and finished product!
I thought it was pretty good! The only change I would have made was using bigger chicken breasts- these were a bit small.
So, all in all, my second day of eating and exercising was a success (though I accidentally followed my usual schedule and ate a peanut butter whole wheat bagel instead of the banana bread…oops!). Kickboxing was awesome and tiring as usual.
Lets all keep up the good work, ladies!
So I may be the only person in the universe to love brussels sprouts. Leave out the sugar for a healthier version!
- 3 pounds Brussels Sprouts
- 1/2 cup Olive Oil
- Salt And Pepper
- 1 cup Balsamic Vinegar
- 1/2 cup Sugar
- 1 cup Dried Cranberries
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
From The Pioneer Woman