Back on Track... Hurray!
Ok, Thanksgiving is over and we are getting back on track. At least for the next three weeks, then it will be Christmas and all the eating that goes along with that holiday. When visiting my parents house, it is very difficult not to over-eat. There are always "healthy" foods but there are always too many choices and too many containers of "healthy" snacks. Even healthy can become unhealthy when you eat too much of it. For example, my mom loves cashews. I do too and I can eat more than I should very easily. We ate very well, meaning everything was fresh and we had loads of vegetables to go with everything. The problem was, once again, the fact that there was just toooooo much food. Yummy, Yummy FOOD! Especially, when I cook!!!
Dinner - October 7, 2011
For dinner, we made whole-wheat linguine with our special spaghetti sauce. In our sauce, we put tomato, corn, beans, onions, bell peppers, squash, and top it with fresh cilantro and loads of garlic.
Dinner - October 5, 2011
Even when we go out to eat, we can manage to keep within our dietary boundaries. Here is shrimp, onions, bell peppers, broccoli, cauliflower, and tomato. We leave off the sour cream and ask for whole wheat tortillas.
Dinner - October 2, 2011
When we are cooking from what we have on hand, it usually comes out great. Tonight, we had a spinach salad with chopped fresh green beans, red onion, carrot, broccoli slaw, red cabbage, bell pepper and a nut mix. The cheese and spinach tortellini was topped with onion, garlic, sun dried tomatoes, squash and cilantro.
Baba Ghanoush
Last night, while we had the oven on for the pizza, we went ahead and cooked our eggplant for Baba Ghanoush. I would never have thought that I would purposefully eat eggplant, but this dip is great.
Baba Ghanoush: Serve this dip with Hummus and pita bread for a light and satisfying meal.
2 eggplants (we used 2 medium and 1 small)
1/4 cup tahini
2 tablespoons lemon juice (fresh if possible)
1 tablespoon olive oil
2 cloves of garlic, minced (we always use more than called for)
1 tablespoon chopped parsley, or 1 teaspoon dried
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees
Poke eggplant all-over with a fork or knife, then bake on a cookie sheet
until they're wrinkled and soft, about 1 hour.
When the eggplants are cool enough to handle, scoop out the pulp and transfer to a
food processor or blender. Add the tahini, lemon juice, olive oil, garlic, parsley, salt
and pepper and process until smooth. Serve at room temperature.
Dinner - October 1, 2011
Tonight, we made a vegetable pizza with a whole wheat crust. On our pizza, we put spaghetti sauce, onion, bell pepper, zucchini, mushroom and cheese. We had spinach washed to put on the pizza but forgot it so we made a spinach salad with broccoli slaw, onions, peppers, cabbage and nut mix.
Dinner - September 28, 2011
We often cook like this, loads of vegetables stir-fried over pasta or rice. Easy and Yummy. Occasionally, we add shrimp or crawfish.
Whole Wheat Bow-Tie Pasta topped with: Shrimp, Bell Peppers, Onions, Garlic, Spinach, Green-beans, Mushrooms and Pine-nuts.
Dinner
If someone had told me when I was younger that I would actually like spinach, I would have totally thought they had lost their mind. We discovered a new way to eat spinach... Spinach Pesto. One night we ate it over stir-fried fresh green beans and tonight we ate it over whole wheat pasta with onions/bell peppers. So yummy.
1/4 cup roasted cashews, garlic, 1/3 cup Parmesan cheese - mince in food processor. Add 4 cups of fresh spinach, 1/4 cup of olive oil - pulse in food processor until spinach is coarsely chopped. Season with salt and plenty of pepper. Stir in 1/4 cup of boiling water.
Awesome!
1/4 cup roasted cashews, garlic, 1/3 cup Parmesan cheese - mince in food processor. Add 4 cups of fresh spinach, 1/4 cup of olive oil - pulse in food processor until spinach is coarsely chopped. Season with salt and plenty of pepper. Stir in 1/4 cup of boiling water.
