Monday, October 17, 2011

And One for my Husband


So,while yes I eat differently, I still cook "normal" meals for my family. Although now I make them as healthy as possible. Like with this recipe, I made homemade breadcrumbs with whole wheat bread and things like that. 

When making the menu this week I thought Dan would appreciate little changes to our normal stuff. He loves spaghetti with meat sauce so I serve it a lot but he also loves meatballs so meatballs it is this week! I started with a recipe Mrs. Zak gave me but decided it wasn't what I was looking for this time. When that happens I take to Google and pretty much just took a little something from a few recipes and got this.

Fast & Easy Meatballs
1 lb lean ground beef
1 eggs, beaten
2 slices of whole wheat bread
some Italian seasonings
sea salt - 1/8 tsp-1/4 tsp 

Put the bread in your Cuisinart and pulse until well ground. Put everything else on the list into a bowl and mix well. Form into balls; makes about 12-14. Bake at 350 for 15 minutes, turn once and bake another 5. 

Sunday, October 16, 2011

Collard Greens

I wrote about my diet changes over on my blog so that's why I'm posting all these new recipes. I'd never had collard greens till about two months ago. Lucky for me, I've always loved vegtables so getting to try new stuff like this and others has been fun. The only draw back would be, I have no idea how to cook this stuff. I eat about 40% of it raw (like when I first ate collard greens it was literally me holding a huge leaf in my hand chewing at it while watching my girls). Here's a little something I've try and was good. Oh, I almost forgot, this amazing-for-you-vegetable is dirt cheap. I'm taking $1.29 for a HUGE bunch of HUGE leaves. Can't beat that.

Collard Greens with Nuts and Other Good Stuff

Put about a tbls olive oil in a pan - bring it to medium-high heat
Put whatever kind of nuts you have on hand (walnuts in my case) and saute about a minute. Be careful not to burn - I did this the first time I made these.
Add about 2-3 leaves of chopped collard greens and cook another minute or three. Remove from heat and sprinkle with balsamic vinegar and some dried fruit (raisins and cranberries in my case)

And voila! 

Friday, October 14, 2011

Cornbread Revisited

Here's a new cornbread I made tonight...and the whole family loved it! It's the closes I've ever gotten to making that famous cornbread from my beloved, but not forgotten, Cajun Connection. Does anyone else miss that place?  Here we simple and SO good.

1 cup sorghum or maple syrup (since I have no clue what sorghum syrup is, I used maple)
1 1/4 cup soy milk (or rice milk)
1/4 cup safflower oil
1 1/2 cup cornmeal
1/2 cup whole wheat flour (or all-purpose)
1 tsp baking soda
1/2 tsp sea salt

Preheat over to 400 degrees and grease a 9x9 pan (I used a 8x8). Combine syrup, soy milk, and oil in bowl and mix. Add in remaining dry ingredients and mix until well combined.

Pour batter into greased pan and bake for 25-30 minutes or until toothpick comes out clean.

Recipe from: The Kind Diet

Monday, October 10, 2011

Burritos: Black Bean and Sweet Potato

How have I not shared this recipe before?  I first made it over three years ago.  And it is yummy!  The original comes from the much-loved book Simply in Season. Does anyone have that book and not love it?  It is fabulous!  Here's my only slightly altered version.

Black Bean and Sweet Potato Burrito
1/2 onion, diced small and sauteed in 1 T oil
then add
2-3 cups diced sweet potatoes, cooked covered until soft
use water or apple juice as needed to prevent sticking to the pan
1 15 oz can black beans, drained and rinsed
1 t cumin
a generous 1/2 t cinnamon
1/2 t salt (or more as needed)
Heat until warm.  Serve inside warm tortillas.  Also good on top of rice.  Shredded cheddar cheese is a good topping option.

Tuesday, October 4, 2011

So Incredibly Delicious!

I found this recipe here and it's going to knock your socks off. I'm not gluten-free but if you are, it fits! I've recently discovered the awesomeness (word?) of quinoa. It cooks up like instant rice but is jammed packed with things your body will love and run on for hours so it's a great recipe for moms who need go-juice quickly.

Black Bean, Edamame, Corn and Quinoa Salad

1 cup shelled edamame
2 cups fresh corn kernels (only had canned on hand)
1 cup cooked black beans
2 cups cooked quinoa
1/2 cup fresh chopped cilantro (only used 1/4 cup)
1 cup tomatoes, seeded and diced
3 T minced red onion
1 tsp ground cumin
2 T fresh lime juice
2 T red wine vinegar
2 T olive oil
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper (optional – and I didn't do this) 

1. In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. (I got a steamable bag to save time)
2. Bring a fresh pot of water to boil and steam corn for 3 minutes.
3. Combine edamame, corn, black beans and quinoa.
4. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne.
5. Only dress the amount you are going to eat right away. Combine dressing, cilantro and salad. Toss and serve.

Make it! You won't regret it!