msmajik:a-balancing-act:runslikeapenguin:ilovecharts:
Organic Vs Conventional
Dinner tonight :)
2 nests of Pasta Wench’s tomato basil pasta with lemon pepper green beans!
The green beans are so yummy and so simple! Simply rinse your green beans. Toss in olive oil and sprinkle with lemon pepper. Pop in the oven on 350 for about ten minutes (until slightly golden brown in places) sprinkle fresh lemon juice on them and enjoy :)
Back to it!
The fridge is stocked with a plethora of organic veggies :) new recipes this week!
For all my fitness savvy ladies! I discovered an all natural whey protein! And… It’s delicious and affordable! Give it a whirl :)
hi everybody!
i have been mia for a few days! the boyfriend bought a bar, which means, a lot of me pointing at things and saying… we should make this prettier… cleaner… or brighter. needless to say it’s going to be a lot of work, but it’s also an exciting endeavor because…. there needs to be a big menu change! what kind of things do you want on the menu to get you to go back to a restaurant/bar?
Lemon butter and caper salmon!
1 piece of fresh or thawed salmon.
1 Lemon.
1 Tablespoon of capers.
1 Tablespoon of butter.
Salt to taste.
Pepper to taste.
This is such a simple and delicious recipe. Heat your oven to 400 degrees. Melt butter in your microwave and place salmon in an oven safe dish. Pour melted butter over salmon and flip over to cover both sides. Slice a lemon into six or seven pieces. Sprinkle salt and pepper over salmon. Lay lemon slices on salmon to cover as much area as you can. Add capers to the top of the salmon as well. Bake for 10 to 12 minutes. Salmon should be a light pink and easy to separate. Remove lemons and enjoy :)
Simple Greek salad!
I love the idea of throwing together a salad with great ingredients in less than 5 minutes. Think outside the box and combine some leftovers for a delicious surprise. Today I had leftover hummus and tabouli in the fridge. I threw together spinach, kalamata olives (be careful with these they have a lot more calories and fat than you’d think depending on their packaging), heirloom tomatoes, crumbled feta, and tabouli. Then I toasted some pita and put hummus on the side. Topped it all with red wine vinegar and called it lunch!
Make one and enjoy :)
Dinner this evening!
After my workout tonight I decided I could use some carbs and put pasta on the menu. I used to love a good pasta sauce and still do from time to time, but lately I tend to just add a little butter and fresh Parmesan. I made collard greens twice last week, but opted for sautéed spinach with red wine vinegar tonight. The yummiest part of the meal was a new item for me! Broiled grapefruit! I’d wanted to try this forever and happened to have a lone grapefruit in the fridge. All you do is sprinkle brown sugar on the top of two halves (already cut so you can scoop pieces with a spoon) and broil in the oven between six and 8 minutes until the tops of your grapefruit look golden brown. So simple and so good! Feel free to add some cinnamon, butter, or other spices for added flavor !
Enjoy :)
What is up with every food post on pinterest being a casserole, pasta dish, or dessert.
come on people!
Best and Worst sugar substitutes.
Honey comes in at number one ( natural wins again) and the worst…. Sweet n low!
The only time to eat diet food is while you are waiting for the steak to cook.
—Julia Child
Free Range Organic Eggs verses Inorganic Eggs.
Until recently, I had always bought large size brown eggs from the grocery store. I was under the impression they were the healthiest option. When I changed my diet to an entirely organic one, I did more research on organic and free range eggs. What was the difference? Organic eggs come from chickens who are fed a diet free of meat by products. Free Range eggs come from chickens who are free to roam their coop and yard, so their diet is the most pastured possible. The ideal combination is both free range and organic!
Luckily for myself, my friend Nicole has her own chickens. She feeds them all organic feed, and they’re free range. With full access to their coop and it’s large enclosure, as well as days spent pecking around Nicole’s back yard. Their diet is the ideal combination of feed and bugs. Although I started to buy these eggs from her a couple months ago, I never truly realized how different they were from regular USDA approved eggs, until I stumbled across some fascinating information.
This picture doesn’t do the color difference justice. But in person, organic eggs have brilliant orange yolks, verses their dulled down yellow counterparts. Not only this, but according to Mother Earth News, Organic Free Range Eggs, have:
1/3 the Cholesterol
1/4 less Saturated Fat
2/3 more Vitamin A
2 times more Omega 3 Fatty Acids
3 times more Vitamin E
7 times more Beta Carotene.
and 4-6 times as much Vitamin D.
This is one of those foods, that if the organic version is affordable and accessible, is worth the switch!
Go Organic!
mini mozzarella and spinach soufle!
i like to keep my recipes short and simple. who has time to spend an hour prepping food or cooking it, unless it’s for a special occasion? i want to be able to start a recipe, finish it, and eat it….. all on my lunch break. this recipe is no exception!
ingredients:
* 6 pieces of whole wheat bread, or even better honey wheat bread. (i tend to stick with sandwich thins, since i know i’ll use them up faster)
* 2 whole eggs
* 1 clove of garlic (you can even do a little more than this. i love garlic and probably use about a clove and a half)
* 1/2 teaspoon of salt. again use your own judgement. although these are easy to add to taste after the soufle is cooked.
* 1/2 teaspoon of pepper. same as above. use your own judgement. you know what you like. but it’s easier in some cases to add extra pepper to the finished product.
* 1/2 cup of half and half. or light whipping cream. (keep in mind. once upon. toss the stuff after 7 days if you haven’t finished using it)
* 6-12 fresh pieces of spinach. (with stems cut off)
* 8 oz of mozzarella. freshly grated or bagged shredded.
Prep:
Heat your oven to 375 degrees and grease a muffin tin. While it’s warming, use the top of a pint glass to measure and cut each of your six pieces of bread into a smaller circle which fits a muffin tin easily when pushed down into it. Please note I’m assuming you people drink thus the pint glasses. However, if you don’t like alcohol, any normal glass will do. I tend to use sandwich thins, and even uncut they fit easily if you allow them to fold over each other a bit. If you do use regular bread, I hate wasting, so you can food process the extra pieces, set them aside, and use them later in the recipe.
Put two or three pieces of spinach in each piece of bread. If you’re using pre-shredded mozzarella simply divide the cheese up evenly into each piece of bread. If you have fresh mozzarella, use a cheese grater or a food processor, and then divide the cheese among the cups.
Dice up your garlic in your food processor and add to it (while still in the processor) the two eggs, bread crumbs, salt, pepper, and half cup of half and half. Pour this mixture evenly into each muffin tin, being careful not to make them overflow.
Cook:
Place muffin tin in the oven for twenty minutes. Be careful not to exceed this, you don’t want the bread to be crispy, rather you want it to be soft enough you can cut through it with a fork. The soufles will rise in the oven. This is normal, they’ll sink down a bit again when you take them out.
Pop them out of the tins with a spoon. Put on your plate. Grab a fork and ENJOY!
:)
One can not think well, love well, sleep well, if one has not dined well.
—Virginia Woolf
