My sister introduced me to this tasty treat. It's a great way to get in some extra protein AND satisfy a chocolate fix with only 1g of sugar! Plus almonds are good for the brain, a great source of good cholesterol, give you an energy boost, may help prevent cancer & diabetes, and satisfies your appetite so you don't overeat. Now that's what I call one awesome snack!
Wednesday, March 23, 2011
I made a couple changes to this Poor Girl Eats Well recipe. It turned out delicious! A great soup if you're feeling a little under the weather, especially since it only takes about 15 minutes to make!
4 c stock
2 c water
1 pkg. udon noodles (my pkg had 3 servings) plus the seasoning packets
4 garlic cloves, minced
1 t ground ginger (I omitted this, but I'm not a big ginger fan)
1/2 t cayenne pepper (optional, add after cooking to taste)
1 T low-sodium soy sauce
1 c frozen shelled edamame
3/4 c sliced mushrooms
3/4 c red bell pepper strips
1/2 of a yellow onion, cut into strips
1 c cubed extra firm tofu
1/4 c chopped scallions
1. In a large soup pot add stock, water, udon seasoning, garlic, soy sauce, edamame, bell pepper & onion. Boil for 2-3 minutes.
2. Add udon, tofu, mushrooms and boil for 2-3 more minutes.
3. Stir scallions in & serve.
Monday, March 14, 2011
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons brown sugar
1 teaspoon vanilla
1 large egg
1 1/2 cups milk
1/3 cup vegetable oil
1. Combine flour, baking powder, soda, salt, cinnamon & sugar in a large bowl.
2. In a small bowl beat together milk, egg, vanilla & oil.
3. Add wet ingredients to dry ingredients and stir until just incorporated. Do NOT over mix!
4. Cook in a waffle iron and serve with fresh fruit.
Friday, March 4, 2011
Blackberry Pancakes are my little boy's absolute favorite! Every time we're at the store & he spots blackberries, he has to pick some up to make these yummy pancakes. The tanginess of the berries contrasts so nicely with the sweetness of syrup. Try it with some blueberry syrup & whipped cream!
1 c. whole wheat flour
1 c. all purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 large egg
3 T. butter, melted
2 c. buttermilk
2 c. blackberries
1. Combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet to dry & whisk until it is just incorporated. Don't overmix, or your pancakes will be tough.
2. Heat a oiled skillet over medium heat. Spread the batter, then top with several blackberries. Cook 2-3 minutes. Flip. Then cook another 2 minutes.
Tuesday, March 1, 2011
I love soup. My husband loves soup. My kids love soup. What I don't always love about soup is how time consuming it can be sometimes. A really good bowl of chicken noodle often requires hours of cooking. Well my friends, welcome to fast & easy, not to mention super tasty, chicken noodle soup! My sister taught me this trick & now it's the only way to go! Also, I've changed some of the "traditional" soup ingredients. Omitting celery and adding zucchini & sweet potato. Don't knock it til you've tried it!
1 rotisserie chicken (pick up a pre-cooked one from the grocery store)
6 c. water
1 qt. low-sodium chicken stock (I prefer the boxed kind)
1 onion, diced
2 carrots, peeled & diced
8 oz. home style egg noodles (I like the Country Pasta brand)
1 sweet potato, peeled & diced
1 zucchini, diced
1 c. peas
1 t. salt (approximately, really to taste)
1 T. parsley
1. Bring home your roasted chicken & take all the meat off the bones. Set the meat aside & place the carcass in a large pot with the water. Boil for 15 minutes. Remove all bones/skin/etc.
2. Add boxed stock to the chicken "stock" that you just made. Add onion & carrots. Boil for 8-10 minutes.
3. Add noodles & sweet potatoes. Boil for 10 minutes more.
4. Add zucchini and cook for 5 more minutes.
5. Turn off heat & stir in peas, salt & parsley just before serving.