I’m still feeling a bit under the weather. My mother said to me the other day “it’s too bad you can’t have chicken noodle soup” as she swears it has healing abilities – and she’s never really approved of my choice to be a vegetarian.
Well, I decided what my soul needed was some chickpea noodle soup. Studies have shown that miso is full of antioxidants, fatty acids, and vitamin E. It also has protein, vitamin B12 and minerals to help boost the strength of your immune system. Not to mention this soup has chickpeas, vegetables, olive oil and whole grains.
My husband is swamped with work, my toddler and I are feeling a little under the weather. I was sitting home, kind of bored – but not quite up to going anywhere – and decided it had been a while since I’d last baked anything. I didn’t really know what to bake though. I hadn’t planned anything and honestly, I’m overdue for a trip to the grocery store. I remembered I have apples, so I googled for apple desserts. Most called for something I didn’t have on hand and I was about to give up
I came across this recipe at finecooking and realized I had everything to make this. Well, almost everything – I was 3/4 tsp short on cinnamon, so I blended in a bit of ground ginger and cloves to make up for it.
This is a healthy recipe (and low calorie) that actually tastes delicious. I’ll be completely honest, in the past couple of months I’ve been in the kitchen quite a bit. I’ve been trying to whip up healthy, lowfat meals. However, I’ve not posted many of the recipes because I haven’t been pleased. I don’t believe that healthy recipes have to taste bad, but often they just do. So whenever I do find a recipe that is both healthy and delicious, I am super excited!
I found this recipe on my lunch break at work, surfing the New York Times website. It was healthy as is, but I adapted it just slightly to reduce the calories and fat just a bit.
The days are getting colder, and a warm bowl of chili seemed in order. I love chili for many reasons – it’s healthy, it’s delicious, you can play around with chili recipes quite a bit, it’s inexpensive, it stores well and often tastes better as leftovers, and it’s so comforting on cold days.
I found this recipe at the vegetarian times website. I made some changes, like adding beer instead of water, and using agave nectar instead of brown sugar. We topped our chili with lowfat shredded cheese, sour cream and some sliced green onions and served it with baked tortilla chips for an overall healthy meal. This would have gone excellent with cornbread as well, like most chili recipes.
These ‘burgers’ are sort of like one big falafel, but softer on the inside. We had them with a bit of tzatziki sauce. I think they would also be delicious with a bit of hummus (or both). I didn’t have any carrots on hand, so I did not add them. I think in the future I will add them, as I’m always looking for ways to sneak more veggies into my food. I also reduced the oil to cut some calories, and served these on whole wheat pita bread.
I know, I know, another hummus recipe. I can’t help myself.
Recently my husband and I celebrated our 7th wedding anniversary. We decided to try out a new restaurant and see a play and followed that up by heading to a Jazz club and catching some late night tunes. It was a wonderful evening.
We dined at a fairly new restaurant to Minneapolis called Sanctuary.
My husband had the angus filet, I had the vegetarian entree for the night which was ravioli in a cream sauce with peas and turnips. We both had the beet carpaccio salad. For a starter we were brought an edamame hummus with sliced bread. It was simple, and so delicious. I immediately set out to recreate it.
I came across this recipe here This version doesn’t quite taste like what I had at the restaurant, but it was also very good so I decided to post it. I think the difference is the sesame flavor. This version has sesame oil in it, which makes it taste a bit more like chickpea hummus (usually made with tahini, a sesame paste). I love sesame and the flavor, but I think next time I may play around and omit the sesame altogether and maybe use olive oil and up the lemon.
Yesterday my husband and I took our children to a local apple orchard. This year we decided to go somewhere new, and there were also these lovely raspberries ready to be picked.
After feeding the goats, going on a hay ride, and sampling some of the tasty treats we headed out to pick our apples and raspberries. My youngest child, Jack (1 1/2) wouldn’t stop eating the raspberries as we were picking them. I think this might have been his first time sampling a fresh raspberry and he was smitten. So we decided to load up and grab several pints.
Recipe from Epicurious
I saw a bag of beautiful cherries at my grocery store and had to have them. It’s been ages since I last made a pie, so I figured why not? Freshly baked pie is far superior in my opinion to anything that comes premade or frozen in a box.
I have a confession to make however, I did not make my own pie crust. I purchased a ready made one because if there is one thing I dislike – it is rolling out pie dough. If you are less lazy than I am, the link provided includes a crust recipe. (more…)