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Friday, June 29, 2012

pasta salad with edamine and veggies



I just mix up various amounts of the following ingredients to taste and depending on what I have and then chill.

spiral type pasta (I used my gluten free corn ones) cooked
frozen corn (just throw it in frozen)
basil (fresh ) or use basil pesto and also dried basil flakes
purple onion, chopped
green and red peppers, chopped
olives , chopped
a small amount of celery finely chopped
small cherry tomatoes or whatever
whole string beans (I use the frozen type and cook to barely done and then chop)
edamine cooked
cucumbers chopped fine with skin still on
Mrs. Dash garlic and herbs seasoning, Mrs Dash tomato, basil, garlic seasoning (sprinkle a healthy amount)
Salt to taste
favorite Italian seasoning---or whatever kind you like



Wednesday, June 20, 2012

Chickpea , wild rice salad








This is nice for the summer time.

For two servings:

1 and 1/3 cup of cooked brown and wild rice mix
1 cup of string beans (I like the slender whole ones from the freezer --just cooked lightly , then chopped)
1 cup of cooked garbanzo beans (chickpeas)
Italian dressing of your choice

Chill the ingredients and then Just mix and serve cold!

This comes to about 240 cal for each of the two servings if using the fat free dressing.



Thursday, June 14, 2012

Oatmeal Breakfast cookie Vegan and dairy free (GF too)


 Breakfast cookies--yup theses are so healthy they can be a breakfast cookie--kind of like a breakfast bar, ya know?! I found this recipe on pinterest , but the link was broken. Thankfully the picture had the ingredients.

  3 mashed bananas (ripe),
 1/3 cup apple sauce (I used unsweetened--but sweetened would be good too)
 2 cups oats (I used Bob's gluten free and put them in the food processor just a tad)
 1/4 cup almond milk,
 1/2 cup raisins,
 1 tsp vanilla,
 1 tsp cinnamon
 pinch of salt can be added if you desire
coconut is also a good addition if you like it (it will add more calories but lots of flavor)
Parchment paper or a very good non-stick pan (I prefer the parchment on top!)

 preheat oven to 350 degrees. I blended everything up in my food processor PUTTING BANANAS and Applesauce , vanilla, cinnamon in FIRST then adding the oats. However--I do not like the bananas completely blended--I do like some chunks because it adds to the flavor--so I sometimes just process a bit and then do the rest by hand. I added  the raisins  after blending and then I used a 1/4 cup measuring cup to scoop them onto a parchment lined sheet. It made 13 which will come to about 120 calories per cookie depending on how much raisins is in each. bake for 15-20 minutes. NO SUGAR

I just found another version of this which adds strawberries and almonds--Here is the recipe for that one!! 


S t  r a  w  be r ry-B a  n  a  n  a   B i  t  e  s   

Adapted from Shape.com
Ingredients:
3 ripe bananas
2 cup gluten-free oats
1/2 cup applesauce
1 teaspoon vanilla 
A generous pinch of nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1/2 slivered almonds
6 fresh strawberries
Method:
1. In a large bowl, mash bananas with a fork.  Add oats, applesauce, vanilla, spices, and 
almonds. Stir thoroughly. 
2. Cut the tops off strawberries and chop fruit into tiny pieces.  Add to batter. Mix until 
well blended. 
3.  Drop dough by rounded tablespoons onto a lined baking sheet. Cook for 20 minutes 
or until cookies are golden brown. Transfer to cooling rack. Enjoy with a cup of coffee.
c. 2012 Heather Kneisler, A Sweet Simple Life

Monday, June 11, 2012

vegetable tomato soup




1 onion, chopped
2 cloves of garlic, chopped finely
2 stalks of celery, chopped
3 carrots, chopped or 3/4 bag of mini carrots chopped
1 tbsp fresh thyme or tsp dried
sea salt and fresh ground pepper
2 x cans of chopped tomatoes (14oz) or 1 can chopped and 1 cup crushed fire-roasted tomatoes
3 to 4 cups of water or stock (or however much you like)
optional 1 cup of pasta (your choice) or rice

 In a large sauce pan over medium heat add some water, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft (I cooked 15 minutes). Add the tomatoes and water and simmer for 15 -25 minutes. Adding the pasta if you desire during the last  8-10 min.  Makes about 9 to 10 cups depending on how much water you add

Only about 383 calories  for the ten cups if you have no pasta or rice in it.

Sunday, June 10, 2012

Butternut Chardonnay!



A WONDERFUL AND DIFFERENT chardonnay --it is very buttery and dry--love it. Unique!

Thursday, June 7, 2012

chickpea , mint, tomato salad (favorite!)



This is one of my very favorites!  Great by itself or served on lettuce.

1 can chickpeas
1 cup of cherry type tomatoes cut in two
basil leaves fresh or dried (I often do a good sprinkling of the dry)
mint leaves (about 2 good sized ones cut very fine)
1 tsp of minced garlic
1 Tab of apple cider vinegar
1 tab of red wine vinegar
1 tsp honey
salt and pepper to taste

mix and let sit in the frig for a while to absorb all the flavors.

 Eat by itself or with crackers, or on salad or with a meal with corn on the cob, sweet potatoes and salad.

NOTE: This is also good mixed made and then mixed into the veggie rice salad here: http://nannykimsrecipes.blogspot.com/2012/07/summer-rice-salad-from-better-homes-and.html

I found the idea here and altered it to suit my taste: http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/

yogurt with cucumbers and mint etc



I love this dish and sometimes have it at a restaurant in Charleston, SC.  I need to find some yogurt made with coconut milk , however!

1/2 cup Greek yogurt (or coconut milk yogurt)
1/4 of a cucumber chopped up
1 large mint leaf cut fine
other additions if you are not watching your weight! can be raisins and walnuts! very good

Just mix and let it set for a bit so it has the chance to pick up the mint flavor. If anyone has tried this with coconut yogurt let me know!