Spaghetti Squash with Garlic and Chili Pepper
good use of spaghetti squash; one of those vegetables that I don’t have nearly enough. This recipe is from Electric Blue (a site that’s worthy of bookmarking, lots of vegan recipes made from fresh ingredients). I updated it slightly by adding maitake mushrooms and peas. Quite tasty, vegetarian and with ingredients like coconut oil and garlic, this one’s got some real health benefits too!
Photo: Electric Blue
granola, rawnola. I came across it at Le Pain Quotidien in Philadelphia a few weeks ago and because I’m a fan of pretty much all things they make, quickly jumped on picking up a bag. It’s made from all things good – flax seeds, sunflower seeds, almonds, pumpkin seeds, goji berries, and that’s just a few of what’s in their. Raw and ridiculously healthy, try it. Really nothing to lose!
Posted in Food
Tagged almonds, dash of curry, flax seeds, goji berries, healthy, le pain quotidien, pumpkin seeds, raw, rawnola, snack, sunflower seeds
Life Alive | The Adventurer
in Boston and looking for something healthy to eat, it’s worth making a stop in Cambridge at Life Alive Urban Oasis & Organic Cafe. I was up that way last weekend and went for lunch – totally thrilled . The super flavorful options are organic and vegetarian, so every dish is packed with good ingredients and whole foods. From juices to bowls, the menu’s got something for everyone. Personally, I’ve been craving The Adventurer since.
Photo: Live Alive Urban Oasis & Organic Cafe
Bob's Red Mill Vegi Soup Mix
it’s not that I’m discovering anything new here, but Bob’s Red Mill Vegi Soup Mix is hands down my new fav. It’s all natural, healthy and is chock full of green and yellow split peas, barley, lentils and little bits of pasta. It does take about an hour to cook, but all you have to do is mix with water (also add any spices you may prefer) and voila you’ve got a really hearty meal. For those soup lovers out there, it’s a must try.
Photos: Bob’s Red Mill
like an easy, yummy and totally healthy snack. Not a bad combination. Take some fresh strawberries, dip in Greek yogurt, load them onto pan lined with parchment or wax paper, freeze, and you’ve got Yogurt-Covered Strawberries. It’s that simple.
Quinoa Banana Pancakes
for breakfast? Yep, and sounds pretty delicious too. My sister is on a health kick (and also trying to lose a few lbs), so she decided to try the “drop 10” from Self Magazine. She is pretty happy with the plan overall, and so far her favorite is Quinoa Banana Pancakes. I have yet to try it myself, but can’t wait to attempt this healthy and easy morning recipe.
1/2 cup of cooked quinoa
2 egg whites
1/4 cup 1% milk
1 tsp brown sugar
1/4 tsp vanilla
1/2 sliced banana, divided
2 tbsp chopped walnuts
2 tbsp non-fat plain greek yogurt
1 tsp maple syrup
In a bowl, whisk 1/2 cup cooked quinoa with 2 egg whites, 1/4 cup 1 % milk, 1 tsp of brown sugar, 1/4 tsp vanilla extract; stir in 1/4 sliced banana. Coat a medium skillet with vegetable oil cooking spray; pour batter to make 3 pancakes. Cook over medium high heat, flipping once, until firm (about 3 minutes on each side). Top with 2 tbsp of non-fat plain greek yogurt, 1/4 sliced banana, 2 tbsp of chopped walnuts and 1 tsp of maple syrup. Enjoy!
Photo: Suzanne Dressler
Black Bean, Corn and Quinoa Salad
to get back in the habit of making something in large quantities that I can then pack up and bring to work for at least a few days of the week. The latest creation is Williams-Sonoma’s black bean, corn and quinoa salad. It makes a ton and I’m such a fan of the fresh ingredients – especially the cilantro! Easy, healthy and packed with protein. Certainly worth a try, so click here to get the recipe.
Let’s just say..
Sautéed Cauliflower and Tomatoes
that I got a little out of control with my eating habits around the holidays, so no better time than now to get back on the wagon. I love eating veggies when they have lots of flavor, and this sautéed cauliflower and tomato side dish has just that. Best of all it’s easy to make and good for you too.
Photo: Since photographing food is very tricky, I figured I’d stick with the good ol’ camera+ app on my phone.
We’ve all heard..
store bought microwave popcorn has health risks associated with it. In fact, a while back Rene did a post on DIY Microwave Popcorn, which is a great alternative. Well, now us popcorn lovers (who also appreciate instant gratification) have another option – Quinn Popcorn. It’s self-described as “microwave popcorn reinvented” and for good reason. It’s made from corn that’s organic, natural ingredients and even uses recycled, compostable paper. The flavors (Parmesan & Rosemary, Vermont Maple & Sea Salt and Lemon & Sea Salt) sound absolutely delicious and are available online as well as select retailers. Oh, and if you didn’t love the concept as is, the company was founded by a smart, young couple in Massachusetts who starting making the product in their kitchen and make business decisions over a lovely dinner for two. Bet you can’t resist picking up a bag now.
Photo: Quinn Popcorn
Posted in Food
Tagged compostable paper, food, healthy, lemon & sea salt, microwave popcorn, natural ingredients, organic corn, parmesan & rosemary, quinn popcorn, recycled paper, snack, vermont maple & sea salt
Jamaican Chicken Stew
one of those meals that’s in my monthly rotation. This recipe for Jamaican Chicken Stew from Cooking Light is one that I wasn’t totally sold on until I made it. Mainly because I hadn’t ever thought of combining ingredients like black beans, red wine and capers. Regardless, figured I’d give it a whirl and am glad I did. There’s a similar version I found for a slow cooker too, but this one can be done on the stove and (once again) great for making on a weeknight. Hint: make extra so you’ve got leftovers!
1 cup uncooked long-grain rice
2 tsp olive oil
1 cup chopped onion
1 1/2 tsp bottled minced garlic
1 lb skinned, boned chicken breast, cut into bite-size pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper
1/2 tsp cracked black pepper
1/4 cup dry red wine
2 tbsp capers
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1.Prepare rice according to package directions.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic; sauté until tender.
4. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl.
5. Add chicken mixture to pan; sauté 4 minutes.
6. Stir in wine, capers, beans, and tomatoes.
7. Cover, reduce heat, and simmer 10 minutes or until tender.
8. Serve over rice
Photo: Cooking Light