Tag Archives: healthy

Pumpkin Spice Latte

3 Oct

Who doesn’t love a good pumpkin spice latte? Or pumpkin spice anything, really.

I posted a copycat recipe for a lightened up Starbucks Pumpkin Spice Latte over on Hello Giggles this morning. You can Check it out here.

 

Please leave a comment over at Hello Giggles if you have an idea you’d like me to re-create for Take Out Fake Out!

Have a wonderful day, everybody!

Hello Giggles: Take Out Fake Out Debut

27 Sep

Good afternoon everyone!

As you may have seen on my Facebook or Twitter pages, or maybe you even read the Article on HelloGiggles.com. I am now going to be posting a weekly column for HG!

The column is called Take Out Fake Out, and every Thursday I will be posting an article about how to re-create some of your take out or restaurant favorites, as a healthier and homemade recipe!

I am beyond excited to have joined the Hello Giggles team, and I really hope you guys like the articles I will be posting. If you want to check out yesterdays entry, I will link it up below:

Take Out Fake Out: Souppa Bacona

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I re-created “Olive Garden’s” famous Zuppa Toscana soup. Which has been a favorite of mine forevs.

I made the recipe much lighter but still kept the full flavor and creaminess! And you can enjoy a serving of this for 200 calories.

You can check out the full recipe here.

While you’re there, make sure to check out all the other awesome articles on Hello Giggles.

*Beware* you may not get any work done for the rest of the day.

Borscht

22 Mar

Good afternoon everyone!

It’s Friday!! Thank goodness, I don’t think I’ve ever been more ready for a week to end.

Mr. Delish and I had plans to go up to Kelowna this weekend to visit his sister but the roads are really bad and his brother in law came down with that horrid cold. So needless to say, the trip is off.

Since I now have absolutely nothing planned for this weekend, I’m hoping to get a bunch of new recipes done up for next week! I already have one ready to go, which was a twist on this Magic Custard Cake. It is delightful and I cannot wait to share it with you guys!

Today’s recipe is a bit different than what I usually post because its actually quite healthy and low calorie! I know, I know, that never happens around here. Not on purpose, though. I just post what I eat and if what I eat isn’t healthy, well then so be it.

Don’t get me wrong, I eat fairly healthy for the most part. My daily intake consists of:

Breakfast: Yogurt and a piece of fruit, usually an apple, pear or banana. I don’t drink coffee at all in the morning, usually just lots of green tea.

Lunch: Either a salad or a healthy sandwich on whole wheat with lots of veggies.

Snacks: I have a HUGE bag of this trail mix that I keep at my desk and will snack on if I get hungry during the day or I’ll have another piece of fruit or maybe a protein bar if I’m really hungry.

Dinner: All bets are OFF. I eat really healthy all day so I treat myself at dinner time, of course I’m still careful about portion size and I try to add lots of veggies as well. This is the meal when I can sit down, relax and really enjoy eating, so I am willing to splurge a bit.

Dessert: I do try to avoid dessert but sometimes I will have something if my sweet tooth is calling out. I recently discovered that these little babies only have 80 calories and they’re SO good. So I will have one of those every now and then. Or if I baked something and it hasn’t already been eaten up, sometimes I will have some. I find for me if I make something I am way less motivated to want to eat it, not sure if that happens to you guys!

So that’s pretty much my diet during the day, I know some people might think that’s not the best way to eat but it works for me and that’s really all that matters.

Now we make Borscht!

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Borscht is such a weird word, it’s kind of scary actually. It sounds really…aggressive.

BUT it’s not, it’s really delicious! Some of you may think, ew beets. Honestly, at least with this recipe anyways, the flavor of the beet is very mild. To me it tastes more like a really flavorful tomato soup.

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This recipe was out of my family cookbook (the same place that perogy dough came from) and it is delicious. It is made almost entirely of vegetables and not much else, so it is very low cal. The only thing that adds some calories and fat is if you add the dollop of sour cream like I did.

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Delish.

Miss Delish asks:

Do you splurge on dinner too?

If you bake something yourself are you less likely to eat it like me? or am I weird? (you don’t have to answer the second question.)

Borscht

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 12

Borscht

This is a delicious and healthful soup. My version is blended for a smooth texture.

Ingredients

  • 3 medium beets, peeled and diced
  • 3 carrots, peeled and diced
  • 3 medium yukon gold potatoes, peeled and diced
  • 1 tablespoon vegetable oil
  • 1 medium sweet onion, diced
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and sliced thinly
  • 1 (8 ounce) can diced tomatoes
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley for
  • garnish

Method

Fill a large soup pot about halfway up with cold water (about 2 quarts) bring to a boil and then add the diced beets, reduce heat to medium high and allow to beets to cook for about 10-12 minutes.

Add the carrots and potatoes and cook again for about 10-12 minutes.

While the veggies are cooking, heat the oil in a pan over medium high heat. Add the onions and cook, stirring often, until softened and browned slightly, about 8-10 minutes. Add the water and tomato paste and stir to combine, allow this mixture to come up to a simmer and then add it into the soup pot.

Add the cabbage, diced tomatoes and garlic as well, reduce heat to medium low and allow to simmer for 30-45 minutes.

Once the vegetables are soft and cooked through, you will want to blend the soup with an immersion blender, or by putting the soup into a blender in batches.

Return to the pot and bring to a simmer. Season to taste with salt and pepper. Serve in bowls with a dollop of sour cream and some diced parsley for garnish.

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Wonders of Coconut Oil

23 Nov

Hey Everyone! I hope you are all having a fabulous Friday so far!

I hope I’m not the only one that is sooo happy it is Friday. I almost didn’t make it, folks.

Okay, hot on the heels of my little post about sharing products I love, I decided today to post about one of my many loves, Coconut Oil!

This is a little different than a product pimp, because no one is giving me free coconut oil, I just buy this stuff all on my own. Like a lot of it.

I am not going to tell you all the proven scientific information about it, that is what wikipedia is for. I’m just going to tell you what I do with it and why I love it so much.

First of all, I buy my coconut oil from two different places and I will tell you why in a minute. I either buy it from Trader Joe’s or Voyageur Soap and Candle Company which JUST so happens to be like 2 mins away from my house! Luckily for you they ship within the US and Canada.

Okay, so one of the really cool things about coconut oil, is that it can be used in the kitchen as well as for health and beauty purposes! Which is why I buy it from two different places.

The Trader Joe’s stuff looks like this:

It’s really cute.

Now, let me tell you what I do with this stuff!

[...]

Oven Roasted Vegetable Quinoa with Crunchy Chickpeas

12 Oct

Good Morning all. I hope everyone is having a great day so far.

TGIF, am I right?

I’m pretty excited to get this weekend going. We don’t have much planned which is nice, other than helping my sister and her boyfriend move for a couple hours on Sunday, we are pretty much free. This means I’m going to be spending countless hours in my PJ’s watching trash TV. Which, by the way, I haven’t been doing very often lately, but sometimes you just need a day to do nothing.

As I promised, I made a vegetarian dish to put on the blog since Mr. Delish made his pact to only eat vegetables for a week. Unfortunately, that plan is falling by the wayside today since we are going to my parents for homemade turkey soup. Sooo excited.

I must say that turkey soup and turkey sandwiches are pretty much my favorite thing about thanksgiving. The dinner itself is great but its almost too much. There’s just so much going on that it is hard to enjoy each dish as much as you should.

Plus, I always feel like I’m in a food coma for the next 3 days. That’s almost never good.

Anyways, lets get to vegetables.

Mr. Delish is on a big Quinoa kick. Yes that is right. The burger king himself is obsessing over a grain. He reminded me at least 3 times to remember to buy more quinoa when I went to the store yesterday.

What is happening?

I think it all started when I made this and then just spiraled out of control after that. As usual he wanted me to make the same recipe over again, in which I replied “Arrggggg I can’t because then I can’t post it on my blog….why don’t you understand my liiiiffffeeee”

Just joking about the last part….sort of.

Since he needed the quinoa in his life, I made this easy dish full of roasted veggies, caramelized onion, honey vinaigrette and these aaaamazing oven roasted chickpeas.

I know, I am super behind the times on this one, I’ve seen it all over pinterest but I just discovered it now so give me a break, okay?

Roast em up and top them on a salad or just eat them plain cause they are just so damn good.

They’ll change your life, I’m just sayin’.

Oven Roasted Vegetable Quinoa with Crunchy Chickpeas:

Serves 4 as a main, 6 as a side

4 cups hot cooked quinoa (cooked according to package directions)

1 can (15oz) chickpeas

1/4 cup vegetable oil

1 tbsp cumin

1 1/2 cups chopped green beans

1 small zucchini, cut into cubes

1 yellow pepper, cut into cubes

1 tbsp butter

1 sweet onion, sliced thinly

1/2 cup olive oil

1/4 cup white wine vinegar

1 tbsp honey

1 tbsp dijon mustard

1/4 cup chopped fresh parsley

Salt and pepper to taste

 

Preheat your oven to 400 degrees.

Drain and rinse the chickpeas and then pour them onto a non stick baking sheet. Drizzle with about 2 tbsp olive oil and then sprinkle on the cumin, and season with salt and pepper to taste. Using your hands just coat the chickpeas in the seasoning and oil and stick them into the preheated oven for 40 minutes total.

While the chickpeas are going, get a small pot of water boiling, and blanch the green beans for about 3-4 minutes until tender. Remove from the water and drain.

Add the beans, peppers and zucchini to another non stick sheet pan and pour on the remaining oil. Season to taste with salt and pepper and toss to coat. When there is about 25 minutes left on the chickpeas, put the tray of vegetables in the oven as well.

In a small pot over medium low, add the butter and melt until bubbly. Add the sliced onion and stir. Cook over medium low for 15-20 minutes until softened and caramelized. Set aside.

While the veggies are cooking, add the olive oil, vinegar, honey and dijon into a mason jar, season to taste with salt and pepper and screw on the lid tightly shake it up until it is all combined and set aside, do not refrigerate.

Once the 40 minutes is up on the chickpeas, they should be super crunchy and will have shrunk in size. The other vegetables should be cooked through and beginning to brown a bit. If you want some extra browning on the veggies, you can always stick them under the broiler for a minute or two.

In a large serving bowl, add the cooked hot quinoa, roasted vegetables, caramelized onion, and chopped parsley. Top with the roasted chickpeas and then pour on the dressing, you may not need all of it. Toss to coat completely and then serve hot with extra chopped parsley for garnish.

 

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