This idea hit me on my home from the gym today. I was pondering what I would make for lunch and then I remembered I had these two tiny acorn squash from the farm that I had no idea what I was going to do with. Just look how stinkin’ cute these are or should I say were… ;)
I wasn’t planning on posting this idea as I thought it was too close to my other quick fried rice ideas. Both of which I recorded videos for…
I made last night rice similar to the kale one but instead of kale I used 3 leaves from a head of cabbage. Read the rest of this post
Thought this question would be answered easier with a bit of show and tell. :)
The pictures on your blog always turn out so great… what kind of camera do you have?
Weight Watchers has a 0 point soup and this is sort of my starting point version. I like a tomato base especially with cabbage and I think you can use any kind of vegetable you like. There’s no wrong way to make this soup. Honestly, there is nothing to it yet I can’t stop eating it! It’s SO good!
I was inspired to make it for two reasons.
Did I tell you that the number one benefit of joining a CSA for me has been an increase in leafy green consumption. I gotta be honest, I rarely bought anything but a bag of baby spinach before joining the farm and even then I would just use it for traditional salad or cold like lettuce. I didn’t grow up a “greens” eater so it just doesn’t come natural to me.
In the fall I could make a chili every weekend but unfortunately the husband isn’t a fan. I know, crazy… right? I mean WHO doesn’t like CHILI?!? Especially on a cool fall day! This drives me nuts as chili is the ultimate comfort food for me. I don’t care if you make it with beef, turkey, or only beans. Scoop it over rice, bulgur, pasta or even couscous, doesn’t matter. Top it with some cheese and it’s love in a bowl in my opinion.
It’s fall! Can’t you tell by my recent posts? Breads, soups, butternut squash, oatmeal, sweet potatoes and PUMPKIN have been dominating my thoughts and this morning was no different. I woke up with a craving for pumpkin and I decided to make a variation of my Banana Oatmeal Cups specifically for the season.
Boy I’m glad I took a shot! These came out fantastic! Moist portable pumpkin oatmeal muffins with just a touch of sweetness. Read the rest of this post
I made this bread on a total whim this morning. I was in the midst of cleaning and organizing the house (WAY overdo) and these two overripe bananas were just starring at me. Asking, no, BEGGING, to be made into bread. I could have gone with my old 100% Whole Wheat Banana Muffins but I didn’t want muffins I wanted bread. Moist, sweet banana bread, like mom used to make.
So I pulled out all the basics… Read the rest of this post
Out of all the things joining a CSA has done for me I think increasing my consumption of leafy greens is by far the most appreciated side effect. Before the farm the only greens I would buy and consequently consume was baby spinach and romaine both of which I bough in pre-cut, pre-washed bags. I rarely, if ever, bought a head of anything. This severely limited my consumption of some tasty greens I didn’t even know were editable!
I’m prefixing these with “Vegan” not because I’m marketing them as such but because it immediately warns you that they are untraditional. I have no issues with Vegan desserts. If anything, I find them fascinating because they push the envelope and prove you can make yummy healthy things without the traditional loads of butter, eggs and sugar that we are used to. Now, don’t get me wrong, Read the rest of this post
I woke up with a hankering for a diner style breakfast this morning. I just don’t think I’ve been eating enough breakfast recently which makes me starving by early afternoon. Then I end up picking my way until dinner and snacking all night until I go to bed. I don’t like this pattern. It leads days like this one. Seriously, I had so much ice cream last night it made my belly hurt.
This idea is inspired by an old favorite of mine, Butternut Carrot Chicken Soup/Stew, which I haven’t made in ages. Mostly because butternut squash has been out of season until now.
I decided yesterday felt like a crock pot day. I just didn’t want to worry about dinner and I had defrosted chicken from a recent grocery store trip, carrots and a butternut from the farm. It was perfect! Why not just throw everything in! Read the rest of this post