This Weeks video kind of speaks for itself. I got home from the gym and turned on the camera to show you how make Southwestern Turkey Burgers.
This is a repost. With all my technical issues and site moving over the last couple of years I lost a few ideas. This one has prompted more emails then any other! Originally I made them for the toddler’s 2nd birthday. They came out better then I expected, moist, yummy and HUGE!
I almost didn’t post this because it was one of those quick things I just threw together in shear desperation and even though I jotted down the directions I just thought it wasn’t polished enough to share. Then I mentioned it to my Mother-in-law this weekend. She said it sounded good. So I reconsidered.
I have to add the husband and the toddler both enjoyed it so I’m not sure what was holding me back. Read the rest of this post
I have been following your website and trying out some cooking recently and I have been having a blast. I never cook but I have found it to be fun! I apologize if this is a question you have already answered, but do you have a suggestion for a good tool to mince garlic? I have bought two and I haven’t been happy with either.
This idea was in direct response to the toddler saying he “did not like sandwiches” in his lunch anymore. Who can blame him? Five days of a ham and cheese on whole wheat can get old. *sigh* What’s a mom to do? Never did I think I’d have a hard time coming up with ideas for his lunch box! It’s hard enough not being able to send him with a PB&J or even a handful of peanuts as an easy protein source (his school is a peanut free zone), but now he’s taking sandwiches off the table too! Read the rest of this post
Yesterday I discovered prickly pears (aka Tuna Fruit) at the grocery store! I’m so glad we picked a couple up. The toddler and I had fun exploring this new healthy food together this morning. According to NutrionData.com prickly pears are a good source of Calcium and Potassium, and a very good source of Dietary Fiber, Vitamin C and Magnesium.
I LOVE chili! It’s like pizza for me, even bad chili is good chili. ;~) (well… unless it’s from a can)
This chili I purposely made mild to TRY and get the husband and the toddler on board with my chili obsession but alas, I failed. The husband didn’t try it, he’s just not interested in chili! Unbelievable! And the toddler, well, he said he didn’t like before he even tried it. His mind was already made up and I couldn’t change it. Read the rest of this post
I fear calling this idea a “muffin” as it really is more of an oatmeal cup (whatever that is!). The idea comes from Robyn’s Core Muffins recipe posted on BlogToLose. I’m glad I tried them they are a great breakfast idea, especially when you are on the run. Make a batch on the weekend and have grab-able oatmeal all week long!
I just finished this and I’m in HEAVEN! It cold, creamy and chocolaty, my favorite combination.
I have to thank my friend Laura who suggest I freeze my brown bananas. Normally I use them for pancakes or muffins but freezing them never occurred to me. So I peeled one, wrapped it in plastic wrap and froze it. (Note to Laura: it didn’t brown!) :~) Read the rest of this post
Love your blog and GreenLiteBites. This is my 1st question to you ever but there are likely to be more!
I’d like to cook brown rice more often but it just takes too long when I only want to do a quick dinner. Do you ever cook up a big batch and freeze it? If you do what are your tips? If you don’t do you think it would work out ok?
Thanks so much for your time.
Armed with an industrial sized bag of broccoli florets from my local whole sale club and tired of steamed broccoli I present Chilled Broccoli Salad!
The idea is inspired by the buffet style broccoli salads you may see at a party or event. Except I skipped the mayo, limited the cheese and bacon, replaced the sugar with Stevia and added some carrots for color. I LOVED the results and I kind of wish I made more, so feel free to double! Read the rest of this post
This week’s video is a bit laid back. I use my George Foreman Grill (GFG) to create a quick lunch using a couple of tortillas, some cheese and veggies from the garden.