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Posts Tagged ‘recipes’

juice- it does a body good.

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back in december, i made a huge lifestyle change as far as my eating habits were concerned. i was having some blood sugar issues that to forced me to change things because i was feeling awful and had no energy. i started juicing every day, and cut out all white carbs and sugar. it wasn’t really hard, because i was so tired of not feeling good that the energy burst it gave me was a VERY welcome change. it has been 4 months and this is not a “diet”- this is definitely my lifestyle now. i eat mainly fruits and veggies with some clean protein thrown in there. every once in a while i get sad that i dont eat “fun” foods but when i do try and cheat and eat them they make me feel so crappy that i remember why i dont eat them anymore!

i use the breville juice fountain elite (that i am borrowing from mom) and i LOVE it. i read somewhere that martha stewart has one in each of her homes, so i figure if it’s good enough for martha, it’s good enough for me!

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after i had already started juicing, i watched the documentary “fat, sick and nearly dead”. it is a much better movie than it sounds! it’s a really inspiring documentary about how juicing and eating fresh produce can change your life and prolong it. i really loved the movie and it made me so happy i was already juicing!

here are some of my tricks ive learned to make juicing a little easier (they are all common sense, this is not rocket science):
-put a plastic bag in the pulp bin to catch the pulp. makes clean up so much easier!
-wash your juicer immediately! its so much easier to just rinse it all off, then to let it sit and get sticky
-i prep two days worth of juicing at a time, so i only have to do it every other day. i keep the produce in mason jars so the next morning i can just dump it all in the juicer. also, you could just do it the night before to save time each morning.
-throwing an apple in any juice sweetens it up (helpful when you are using other strong ingredients like beets or kale)

here is my fruit juice all ready to go for the next day:

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(orange,grapefruit, berries and plum)

i do fruit in the morning and then veggie for my afternoon snack. i generally put whatever veggies i have in the fridge in there, but this is my standard (or a variation of it):

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(carrot, celery, tomato, cucumber, orange/yellow bell pepper, a small zuchinni, a small red apple and a small green apple)

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juice with beets turns the prettiest color! it always makes me happy looking at it(apparently i am a juice nerd!) this is pretty much the same combination as above, swapping the pepper for the beets

i highly recommend juicing! it gives you so much energy and makes your skin glow! if you need more convincing watch “fat, sick and nearly dead”- i promise its not as bad as it sounds 🙂

i generally stick to the same recipes each day because they work for me and my blood sugar issues, but as i try new recipes i will be sure to post them!

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january yummies!

on my 2012 goals i said i wanted to try 2 new recipes a month. here are some that i tried in january:

(i have changed my eating habits big time this year, so im not eating alot of simple carbs, gluten or meat anymore. most of the recipes i post will reflect those changes)

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roasted garlic-parmesan cauliflower – my new favorite veggie. seriously, i have made this about 3 times now and i cant get enough! its such a quick and easy side dish to go with anything(like my GF tenders up there). i love roasted vegetables in general and then adding fragrant garlic and melty parmesan cheese. oh my word. the best parts of this dish are the little crispy bits of cheese and crumbs that stick to the pan.

eggplant parmesan made with almond flour – i loved this. it had a bunch of steps, but it came together really fast. i wasnt sure what to expect using almond flour instead of wheat, but it was delicious and crispy. i made the portion a little smaller and ate it for dinner by myself and then lunch the next day.

sweet potato hash with greens– yum! i am a huge fan of greens so this was right up my alley. i swapped sweet potatoes for white, and roasted them earlier in the day, instead of steaming them. the only thing i would do different next time is cook the onions and then place them to the side while cooking the potatoes.or maybe not chop them so small. or something.  by the time i got the potatoes fried the onions had burnt to a crisp. i ate this alone as a veggie meal, but it would be so good along with eggs!

i also made a really great chicken and mexican rice dish from the “organic transformation diet” cookbook. i will post the recipe on another post, since its not online.

this month i will remember to take more photos of the food before i devour it! 🙂 but there are photos on all the websites.

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pepperoncini beef

the crockpot365 lady happened to just put this recipe on her blog but i didnt actually get this recipe from her! mom and i have been making this recipe for years and it is one of my go-to dinners. matt loves it and so do i!

ingredients:

  • 2-3 lb. pot roast (fresh or frozen)
  • jar of pepperoncinis (with juice! sliced is best but whole will work)
  • packet of “good seasons” italian seasoning
  • shredded cheese (optional….but you should use it! 🙂
  • tortillas or hoagie rolls for serving (optional)

directions:

  1. place hunk of meat in crockpot
  2. pour packet of seasoning on top
  3. pour entire jar of peppers (with juice) on top

thats it! cook on low for 10-12 hours. the longer you can leave it in the more tender it will be. you can eat this plain, with cheese on top, rolled in a tortilla with cheese, on a hoagie, over mashed potatoes…its all good! if you like spice, eat the peppers but if you dont leave them off! do whatever you like! the world is your oyster! 🙂

this is one of the easiest dinners ever, but so good! enjoy!

 

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i wrote on twitter tonight that we were having buffalo chicken lasagna for dinner tonight and a few people asked me for the recipe so i decided to post it. i got this recipe from one of my favorite websites OF ALL TIME: Crockpot365! The author of this site, Stephanie, made a different slow cooker dish every single day in 2008(!), and she has some of the best slow cooker recipes EVER. I have her first cookbook and her second one just came out a few days ago so i will be ordering that immediately. if you have never seen her website take time to go through it, it will do wonders for your slow-cooking experience! she makes everything in there from appetizers to desserts! here is the link to the recipe!

ingredients:

  • –uncooked traditional lasagna noodles
  • –4 already cooked chicken breast halves (i use shredded rotisserie chicken, or my stash of frozen-shredded-cooked chicken)
  • –jar of prepared pasta sauce
  • –1 cup buffalo wing sauce (add more than this because we like spice and we LOVE buffalo flavor!-T)
  • –3 red, yellow, or orange bell peppers(i leave this out and do spinach instead-T)
  • –tub of ricotta cheese (15 oz)
  • –2 cups shredded cheese (mozzarella and cheddar blend)
  • –1/2 cup bleu cheese crumbles
  • –1/4 cup of water (add at very end)
  • –spinach (optional…i like to add this in the layers for extra veggie flavor!-T)

directions:

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You’ll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into so it doesn’t fall apart

**these are her instructions, i just wanted to add my own notes to how i do it. i added a T to all my notes!**

***EDIT*** i forgot to mention that all of her recipes are gluten free! you dont have to make them gluten free but her family is, so she tells you the brands and tricks she uses to keep them gluten free. pretty sweet!

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taco soup

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i dont know if ive ever written about taco soup on the blog, but if not- it’s high time! this is my all time favorite slow cooker recipe. i make it at least once every two weeks when its cold outside. its sort of a cross between chili and soup. it makes a huge batch so we can eat it for days, or freeze it for later. its cheap and easy…just the way i like my recipes! this is the perfect fall recipe! have i convinced you to try this yet!?

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can/bottle beer (OR chicken broth)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained (Rotel)
  • 1 (1.25 ounce) package taco seasoning
  • 1 Rotisserie Chicken from deli at grocery store(or 2-2.5 cups cooked shredded/cubed chicken)
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

Directions

  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.Shred Rotisserie Chicken and add to pot. Add taco seasoning .Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Note- Use whatever veggies you like! If you don’t like black beans, substitute another can of chili beans or whatever. If you don’t like the onions leave them out. As long as you keep the basic ingredients the same, you can swap out the veggies. sometimes i add in black eyed peas or okra. improvise!

Since you are using pre-cooked chicken, it just needs to get hot, and give the flavors time to melt together. Theres nothing raw to be cooked, so once it warms up, if it tastes good, eat it! the longer you let it cooker, the better it tastes though…and it’s great the second day, too!

ps- i was laughing because that picture looks like a bowl of cheese, but there’s soup in there, i promise! i just really like cheese.

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