tag:blogger.com,1999:blog-6678643081232158042024-03-13T22:42:55.245-07:00Doing HealthyiMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-667864308123215804.post-36975707667760135362013-04-17T10:11:00.002-07:002013-04-17T10:11:51.590-07:00Quinoa, Sun-dried Tomatoes & Feta Stuffed Zucchini<br />
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<b><span style="font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Quinoa,
Sun-dried Tomatoes & Feta Stuffed Zucchini</span></b><br />
<i>Serves 2 (side dish) or 1 (main course)<o:p></o:p></i></div>
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<b><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Ingredients<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 zucchini</div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->¼ cup sun-dried tomatoes</div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 oz reduced fat feta cheese</div>
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</span></span><!--[endif]-->Juice of ½ lemon</div>
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</span></span><!--[endif]-->Garlic powder, dash</div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Onion powder, dash</div>
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</span></span><!--[endif]-->Dried parsley</div>
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</span></span><!--[endif]-->¼ cup quinoa, uncooked</div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Pepper</div>
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<b><span style="font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">Directions<o:p></o:p></span></b></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Cook quinoa according to directions</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Slice zucchini in half and scoop out the
insides, do not throw away.</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Chop up the zucchini guts and sautéed for about
5 minutes over medium high heat, just till it is softened.</div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Chop sun-dried tomatoes & crumble the feta.</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Once quinoa is cooked, add in the sautéed
zucchini guts, sun-dried tomatoes, feta, lemon juice, pepper, parsley, onion
and garlic powder. Stir to combine.</div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Stuff the filling into the zucchini boats.</div>
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<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake at 375 degrees for 20 minutes.</div>
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<b><span style="font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">Nutritional Info<o:p></o:p></span></b></div>
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<i>1 zucchini half<o:p></o:p></i></div>
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185 calories / 9g protein / 4g fat / 29g carbs / 5g fiber</div>
iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-52552699535458874642013-03-15T09:56:00.002-07:002013-03-15T09:56:44.790-07:00Mediterranean Barley Salad<br />
<div style="background-color: white; font-family: Verdana, sans-serif; font-size: 12px; padding: 0px 0px 1em;">
<strong style="margin: 0px; padding: 0px;">MEDITERRANEAN BARLEY SALAD</strong><em style="margin: 0px; padding: 0px;">MAKES: 5 CUPS</em></div>
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INGREDIENTS</div>
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<li style="margin: 0px; padding: 0px;">3/4 CUP (DRY) QUAKER MEDIUM BARLEY </li>
<li style="margin: 0px; padding: 0px;">1/2 SEEDLESS CUCUMBER, DICED</li>
<li style="margin: 0px; padding: 0px;">1/4 MEDIUM RED ONION, DICED</li>
<li style="margin: 0px; padding: 0px;">15 CHERRY TOMATOES, HALVED</li>
<li style="margin: 0px; padding: 0px;">3 OZ REDUCED FAT FETA CHEESE, CUBED</li>
<li style="margin: 0px; padding: 0px;">8 PITTED KALAMATA OLIVES, CHOPPED</li>
<li style="margin: 0px; padding: 0px;">1/2 LEMON, ZEST & JUICE</li>
<li style="margin: 0px; padding: 0px;">1/4 CUP RED WINE VINEGAR</li>
<li style="margin: 0px; padding: 0px;">1 TBSP EXTRA VIRGIN OLIVE OIL</li>
<li style="margin: 0px; padding: 0px;">PEPPER</li>
</ul>
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MAKE IT</div>
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<li style="margin: 0px; padding: 0px;">BOIL BARLEY ACCORDING TO DIRECTIONS ON BOX (4 CUPS OF WATER, APROX 40 MINUTES) OR JUST USE QUICK COOK BARLEY.</li>
<li style="margin: 0px; padding: 0px;">ADD CUCUMBER, ONION, TOMATOES, FETA, OLIVES AND LEMON ZEST TO A BOWL.</li>
<li style="margin: 0px; padding: 0px;">MIX TOGETHER RED WINE VINEGAR, OLIVE OIL & LEMON JUICE.</li>
<li style="margin: 0px; padding: 0px;">ONCE BARLEY IS FINISHED, STRAIN & ADD TO VEGETABLE MIXTURE.</li>
<li style="margin: 0px; padding: 0px;">POOR OVER YOUR VINEGRETT & TOSS TO COMBINE.</li>
<li style="margin: 0px; padding: 0px;">SEASON W/ PEPPER & ENJOY IT!!!</li>
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<em style="margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;">1 CUP SERVING </strong></em></div>
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<em style="margin: 0px; padding: 0px;">203 CALORES, 8 GRAMS PROTEIN, 8 GRAMS FAT, 4 GRAMS FIBER & 347 MG SODIUM! </em> </div>
iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-80720194692068965772013-03-15T09:54:00.003-07:002013-03-15T09:54:54.281-07:00Leek, Chickpea & Roasted Tomato Soup<br />
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<strong style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">LEEK, CHICKPEA & ROASTED TOMATO SOUP</strong><em style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;">YIELDS : 5.5 CUPS</span></span></em></div>
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<strong style="margin: 0px; padding: 0px;">INGREDIENTS</strong><br style="margin: 0px; padding: 0px;" />1 LEEK<br style="margin: 0px; padding: 0px;" />1 GARLIC CLOVE, MINCED<br style="margin: 0px; padding: 0px;" />1 TBSP EXTRA VIRGIN OLIVE OIL<br style="margin: 0px; padding: 0px;" />1 (16oz) CAN LOW-SODIUM GARBANZO BEANS (BUSH'S BRAND)<br style="margin: 0px; padding: 0px;" />1 (14.5oz) CAN FIRE-ROASTED DICED TOMATOES (HUNTS BRAND)<br style="margin: 0px; padding: 0px;" />3 CUPS LOW-SODIUM VEGETABLE BROTH (PACIFIC NATURAL FOODS BRAND)<br style="margin: 0px; padding: 0px;" />1/2 TSP PEPPER<br style="margin: 0px; padding: 0px;" />1/4 TSP DRIED OREGANO<br style="margin: 0px; padding: 0px;" />1 TSP DRIED PARSLEY<br style="margin: 0px; padding: 0px;" />1/2 LEMON, JUICE </div>
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<strong style="margin: 0px; padding: 0px;">HOW TO MAKE</strong></div>
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<li style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">CHOP THE FUZZY END OFF THE BOTTOM OF THE<strong style="margin: 0px; padding: 0px;"> LEEK</strong> & SLIGHTLY AFTER WHERE IT BEGINS TO TURN FROM WHITE TO GREEN (THE FARTHER YOU GO UP THE DARK GREEN LEAVES THE TOUGHER IT GETS). DISCARD THE DARK LEAVES AND CUT THE WHITE PART IN HALF, AND THEN THINLY SLICE INTO LITTLE MOON SHAPES.</li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;">GET A BOWL OF WATER AND DROP THE LEEKS INTO IT AND AGITATE IT FOR A FEW SECONDS. (LEEKS ARE FULL OF DIRT IN BETWEEN THE LAYERS DUE TO THE WAY THEY GROW). LET THE LEEKS SIT FOR ABOUT 5 MINUTES SO THE DIRT SETTLES TO THE BOTTOM OF THE BOWL.</span></span></li>
<li style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">IN A POT, ON MEDIUM HIGH HEAT, HEAT UP THE TABLESPOON OF <strong style="margin: 0px; padding: 0px;">OLIVE OIL</strong>.</li>
<li style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">SCOOP OUT THE LEEKS AND ADD THEM, ALONG WITH THE MINCED <strong style="margin: 0px; padding: 0px;">GARLIC</strong> INTO THE OLIVE OIL.</li>
<li style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">COOK ABOUT 5 - 8 MINUTES, UNTIL THE LEEKS START TO SOFTEN SLIGHTLY.</li>
<li style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">ADD THE CAN OF <strong style="margin: 0px; padding: 0px;">DICED TOMATOES</strong>, AS WELL AS THE 3 CUPS OF <strong style="margin: 0px; padding: 0px;">VEGETABLE STOCK</strong>.</li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;">DRAIN AND RINSE THE </span></span><strong style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;">GARBANZO BEANS</span></span></strong><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;"> AND ADD.</span></span></li>
<li style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">ADD THE <strong style="margin: 0px; padding: 0px;">PEPPER</strong>, <strong style="margin: 0px; padding: 0px;">OREGANO</strong> AND <strong style="margin: 0px; padding: 0px;">PARSLEY</strong>.</li>
<li style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">COVER AND BRING TO SIMMER. COOK FOR 20 MINUTES.</li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;">REMOVE FROM THE HEAT, AND USE AN IMMERSION BLENDER TO BLEND ONLY PART OF THE SOUP. (IF YOU DONT HAVE AN IMMERSION BLENDER, TAKE 1/3-1/2 OF THE SOUP AND BLEND IT IN A BLENDER AND ADD IT BACK INTO THE SOUP).</span></span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;">FINISH WITH A SQUEEZE OF JUICE FROM HALF A </span></span><strong style="font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">LEMON</strong><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px;"> & SERVE.</span></span></li>
</ol>
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<strong style="margin: 0px; padding: 0px;">NUTRITIONAL INFO</strong></div>
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<em style="margin: 0px; padding: 0px;">(FOR 1/2 CUP SERVING)</em></div>
<div style="background-color: white; font-family: Verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">
67 CALORIES, 2g PROTEIN, 2g FAT, 228mg POTASSIUM, 3g FIBER, 203mg SODIUM.</div>
iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-8338696163992587182012-01-29T05:34:00.000-08:002012-01-29T06:00:37.582-08:00Escarole & White Bean Soup<span style="font-weight: bold;font-size:130%;" >Escarole & White Bean Soup</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcD1imkK_Imz7qQCfqPjD3KKUSJlsj_bX7xTRqmF4WYpMap08pGqEgaZ49psyZ2uZ5NRbTIF_Rha3YDUK7SObAgNDk7hNFxGgxdkumAo5wqHFRTc7FjyWu_Dpit4k2JrIK9NAspGiMV2B/s1600/soup.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcD1imkK_Imz7qQCfqPjD3KKUSJlsj_bX7xTRqmF4WYpMap08pGqEgaZ49psyZ2uZ5NRbTIF_Rha3YDUK7SObAgNDk7hNFxGgxdkumAo5wqHFRTc7FjyWu_Dpit4k2JrIK9NAspGiMV2B/s320/soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5703052744856070610" border="0" /></a><br /><br /><br />I had this soup for the first time when I was up in New Jersey visiting family. I bought it from this little Italian deli near there house & immediately fell in love with it. I decided to make my own, low-calorie, low-sodium, vegetarian version (using vegetable broth instead of chicken stock & omitting the pancheta, sausage or ham-hock that you sometimes find in them).<br />I calculated the calories for this recipe, so I will post the specific item I used for each ingredient (not to implicate that you should buy exactly what I bought, but just so you can see where the calories came from & where I was able to cut out sodium).<br />Keep in mind, that if you are not concerned or interested in low-sodium, feel free to get the regular versions of these canned ingredients, or just add salt to taste at the end.<br /><br /><span style="font-weight: bold;">Yeilds:</span> 9 (1 cup) servings<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />4 cups vegetable broth (Pacific Natural Foods: Organic Low-Sodium Vegetable Stock)<br />1 pound escarole<br />2 (15oz) cans of cannellini beans (Eden Organic: No Salt Added Cannellini Beans)<br />1 (15oz) can of diced tomatoes (Del Monete: No Salt Added Diced Tomatoes)<br />1 small/medium onion<br />2-3 cloves of garlic<br />pepper (and salt optional) to taste<br />Cooking Spray (or olive oil)<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Dice and saute garlic & onion in pot over medium-low heat, you only want to sweat out the onions, you do not want to put any color on them. (I used cooking spray to cut the calories as much as possible, however, you can use 1 tblespoon of olive oil).<br />2. While garlic and onions being to sweat, chop the escarole. Once the onions becomes semi-translucent (about 3-5 minutes) add in the can of diced tomatoes and cook a few minutes longer.<br />3. Add in the 2 cans of cannellini beans, 4 cups of vegetable stock and escarole.<br />4. Turn the heat up to medium-high and bring to a simmer, stirring occasionally until the escarole is completely wilted into the soup.<br />5. Cook for about 10 minutes past this point, for the soup to thicken.<br />6. Add pepper (and salt) to taste!<br />7. SERVE & ENJOY - with a sprinkle of Parmesan cheese, or a wedge of crusty Italian bread.<br /><br /><span style="font-weight: bold;">Nutritional Information:</span><br />1 CUP SERVING<br />106 Calories<br />6g Protein<br />1g Fat<br />493mg Potassium<br />7g Fiber<br />122mg Sodium!iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-36596034214743652972011-12-03T06:25:00.000-08:002011-12-03T06:26:19.692-08:00Slow-Cooked Onion and Cider Soup<div class="post_summary"><p><strong>SLOW-COOKED ONION & CIDER SOUP </strong></p><p><em><strong>Ingredients:</strong></em></p><p>3 tbsp. butter<br />2 1/4 pounds onions, sliced<br />4 garlic cloves<br />4 cups vegetable stock<br />1 1/2 cups sweet cider<br />2 egg yolks<br /><br /><em><strong>Directions:</strong></em><br />Put the butter in a saucepan set over medium heat. Add the onions and garlic and partially cover with lid and cook for 20 minutes, stirring often so the onions begin to soften and cook down without burning.</p><p>Add vegetable stock, and cider and bring to a boil.</p><p>Reduce heat to low (without lid) and cook for 40 minutes, until the soup is thick and golden. </p><p>Remove from heat and slowly wisk in egg yolks.</p><p>Serve & Enjoy</p><p>---------------------------------------------------</p><p>I have no calculated the calories yet for this recipe, but it is DELICIOUS! I made it a few nights ago and my family devoured it. </p><p>It is similar to a french onion soup, only you use veggie broth and cider instead of the normal beef broth. <3 </p></div>iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-64884342270835705162011-09-06T11:42:00.000-07:002011-09-06T12:04:50.344-07:00Product Review<span style="font-weight: bold;">Healthy Valley Organic No Salt Added Tomato Soup</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1tVTaw_6vjlyN40I_LNbyGH61IbG6iJ3Y6c5GsScwNNI7qmjl4b83KBzEResJTvhwAEA7fWf9oV8egNbkoyu9B4vjdQ6hquYAJVaMH3NQ-IyXSaO6zkJHlj5cRUbNuTCVh5kQ251a9pa/s1600/IMAG0714.jpg"><img style="cursor:pointer; cursor:hand;width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1tVTaw_6vjlyN40I_LNbyGH61IbG6iJ3Y6c5GsScwNNI7qmjl4b83KBzEResJTvhwAEA7fWf9oV8egNbkoyu9B4vjdQ6hquYAJVaMH3NQ-IyXSaO6zkJHlj5cRUbNuTCVh5kQ251a9pa/s320/IMAG0714.jpg" alt="" id="BLOGGER_PHOTO_ID_5649323820320193954" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSM_n7flkJFrwCftJRUnJMvntgyZ2zl1Mbraa4PijrnHfcjMCphS2Nfb-X0Tzyd6_6StliaqaWcpTU_CDFksSGCpMyMMGjyqHKdtmciMkAws6oa6q6BkQ98qawIZAQQFANETA931qgpBq/s1600/mail.google.com.jpg"> <img style="cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSM_n7flkJFrwCftJRUnJMvntgyZ2zl1Mbraa4PijrnHfcjMCphS2Nfb-X0Tzyd6_6StliaqaWcpTU_CDFksSGCpMyMMGjyqHKdtmciMkAws6oa6q6BkQ98qawIZAQQFANETA931qgpBq/s320/mail.google.com.jpg" alt="" id="BLOGGER_PHOTO_ID_5649324284224511538" border="0" /></a><br /><br />While i was wondering around in the health food section of my grocery store the other day I stumbled upon the canned soup section. I never really pay much attention to the canned soups due to the high levels of sodium they usually contain, however a particular row of cans caught my eye.<br />NO SALT ADDED! Could it be true!?<br /><br />YES! :)<br /><br />I immediately picked it up and began scanning the nutrition label...<br /><br />Serving Size: 1 Cup<br />Serving per Container: About 2<br />Calories: 100<br />Total Fat: 2.5 g<br />Sat Fat: 1 g<br />Trans Fat: 0 g<br />Cholest: 5 mg<br />Sodium: 60 mg<br />Total Carb: 19 g<br />Fiber: 3 g<br />Sugar: 13 g<br />Protein: 1 g<br /><br />Only 60mg of sodium per serving? I picked up another can, and another, and sure enough each can ranged between 60 to 80mg of sodium per serving! I bought the tomato, the black bean and the minestrone soups and was eager to try them.<br />So far I have tried only the Tomato Soup (which I had for lunch today).<br /><br /><span style="font-weight: bold;">My Verdict:</span><br />Very good actually. I will buy it again.<br />Don't expect it to taste like other tomato soups out of a can (like Campbell's) though. To me it tasted much more Tomato-ey if you know what I mean. It has a much more assertive tomato flavor, that is much more natural (as well as slightly more acidic) than other versions you grew up loving from your childhood. It was also slightly sweet which was very enjoyable, and I also didn't notice the lack of added salt. It's also thinner than other tomato soups because it is ready to serve out of the can, so you don't have to add milk (or water) to it like the Campbell's tomato soup.<br />I would recommend this product to anyone interested in limiting there sodium intake, or for a healthier, organic option to other canned soups.<br /><br />I am looking forward to trying the Black Bean, and Minestrone soups next.iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-75640741306590979482011-08-28T11:50:00.000-07:002011-08-28T12:10:28.525-07:00Grilled Peaches<strong><span style="font-size:130%;">Grilled Peaches</span></strong>
<br /><span style="font-size:85%;"><em>w/ cottage cheese, agave nectar and sunflower seeds</em></span>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQar8WRDxwUGrfC5LzT8Rb2niYwZfyOM2cdgH_uYAd6gHIRkEz4bbAWCVEYlp3iQ2UVw5UBfVwzY_wlnulDxHTyJPCgITeaEZLO1PZ_vM8nd0sGw-FhXJsycXqNVzrRf_ItGeHAbD-pc4/s1600/IMAG0692.jpg"><img style="WIDTH: 320px; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645982967303438258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQar8WRDxwUGrfC5LzT8Rb2niYwZfyOM2cdgH_uYAd6gHIRkEz4bbAWCVEYlp3iQ2UVw5UBfVwzY_wlnulDxHTyJPCgITeaEZLO1PZ_vM8nd0sGw-FhXJsycXqNVzrRf_ItGeHAbD-pc4/s320/IMAG0692.jpg" /></a>
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<br /><div><strong>Ingredients
<br /></strong>1 peach
<br />1/2 cup cottage cheese
<br />1 tsp agave nectar (or honey)
<br />1 tbsp sunflower seeds (or any other seeds or chopped nuts)</div>
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNwzte4PGBJyovQS8xOTdsRNnoepJVNl5LXSlgygvAPx0_T7QDmUoTI8P7emEA-1fj6Gnr4tD66NgQ0rjnX2LhkoqH5Lyf2J4gIYHESdKJ3ZsEBzbz87akuEPSNQ-6OgxO-qWixhBBGAZ/s1600/IMAG0682.jpg"><img style="WIDTH: 320px; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645983138932704610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNwzte4PGBJyovQS8xOTdsRNnoepJVNl5LXSlgygvAPx0_T7QDmUoTI8P7emEA-1fj6Gnr4tD66NgQ0rjnX2LhkoqH5Lyf2J4gIYHESdKJ3ZsEBzbz87akuEPSNQ-6OgxO-qWixhBBGAZ/s320/IMAG0682.jpg" /></a> </div>
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<br /><div><strong>Directions:</strong>
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<br />Step 1: Preheat grill pan under medium-high heat, and cut the peach in half, removing the pit.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaFPmv0pYLFD0a3rxH927Cfq1-34TkS-SB_7dk6Mt9EEatYcuYeVqPOD2qKMNcogCekuZYKQrvBDzKvCQ3Nx_Y1c7Ffwm8BCRZ8snt041GaNa_wj6b7Ix3zoliZd0-Is_i9mI6QPCl28A/s1600/IMAG0686.jpg"><img style="WIDTH: 320px; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645983473656172322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaFPmv0pYLFD0a3rxH927Cfq1-34TkS-SB_7dk6Mt9EEatYcuYeVqPOD2qKMNcogCekuZYKQrvBDzKvCQ3Nx_Y1c7Ffwm8BCRZ8snt041GaNa_wj6b7Ix3zoliZd0-Is_i9mI6QPCl28A/s320/IMAG0686.jpg" /></a></div>
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<br /><div>Step 2 : Spray the grill pan with non-stick cooking spray and lay the peach skin side down for about 5 minutes, or untill you get nice grill marks...</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEZUUGDtZ2ubWIAa0eTgQg_Rxav402yw-wpc85hySaZTa8tbcwvwv_V-9cV7QeQFGnL-TzAIGHd1BK45bZgmxM4nRYwbN57awj-iUe2WGy72egH7sz3aOuKUNcTBsd8D2Adfzbt20Pxqi/s1600/IMAG0687.jpg"><img style="WIDTH: 320px; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645983540550532738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEZUUGDtZ2ubWIAa0eTgQg_Rxav402yw-wpc85hySaZTa8tbcwvwv_V-9cV7QeQFGnL-TzAIGHd1BK45bZgmxM4nRYwbN57awj-iUe2WGy72egH7sz3aOuKUNcTBsd8D2Adfzbt20Pxqi/s320/IMAG0687.jpg" /></a></div>
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<br /><div>3. Flip, and continue cooking on other side for about a minute.</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWssSRTNXhHOJxBOgNzBV_cVCFJzAQT2IUJOSSmt9OFRu6SnEMl0EoWyxcM_NNlxzQa6PNNEqFkiOQx-1QBVwtuhCXcWK8OvxI5r_JXwl9PhPUw13XcM7XoKBHmIyGOSRYSB-R0bC7lR8A/s1600/IMAG0689.jpg"><img style="WIDTH: 320px; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645983599559973058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWssSRTNXhHOJxBOgNzBV_cVCFJzAQT2IUJOSSmt9OFRu6SnEMl0EoWyxcM_NNlxzQa6PNNEqFkiOQx-1QBVwtuhCXcWK8OvxI5r_JXwl9PhPUw13XcM7XoKBHmIyGOSRYSB-R0bC7lR8A/s320/IMAG0689.jpg" /></a></div>
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<br /><div>Step 4: Plate topping with cottage cheese, a drizzel of agave nectar (or honey) and a sprinkle of sunflower seeds.</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1psQQXeWZ-Ts6jPofw73lTaTSqkJMW7aLpbNaJEv38iA-sua2rwUffbMJaUjX_QIIbT9T8MfJ00FfUtSt9gkisBShSREcJVd55KPEPT5toBJIsnD7UeIffQc1xg9uof0gkRDzzLRJ2g74/s1600/IMAG0691.jpg"><img style="WIDTH: 320px; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645983670478726418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1psQQXeWZ-Ts6jPofw73lTaTSqkJMW7aLpbNaJEv38iA-sua2rwUffbMJaUjX_QIIbT9T8MfJ00FfUtSt9gkisBShSREcJVd55KPEPT5toBJIsnD7UeIffQc1xg9uof0gkRDzzLRJ2g74/s320/IMAG0691.jpg" /></a></div>
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<br /><div>Step 5: ENJOY</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3Y6DXdh7oucjo6Ryqai1KSZVPzkkcnxj4vKPv3MdcxXEKZk06AjGKGNRW-Fnnh6TBztkI8MBm7ZSH6Bnnmtg-Vy6sKeuq0l_30unCYG8VWvvyrLnKWg57c5nuA-JaDWS9YuG2HWtdfwJ/s1600/IMAG0695.jpg"><img style="WIDTH: 320px; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645983732615608738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3Y6DXdh7oucjo6Ryqai1KSZVPzkkcnxj4vKPv3MdcxXEKZk06AjGKGNRW-Fnnh6TBztkI8MBm7ZSH6Bnnmtg-Vy6sKeuq0l_30unCYG8VWvvyrLnKWg57c5nuA-JaDWS9YuG2HWtdfwJ/s320/IMAG0695.jpg" /></a></div></div></div></div></div></div></div>
<br />iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com1tag:blogger.com,1999:blog-667864308123215804.post-22862257139956210772011-07-08T07:51:00.000-07:002011-07-08T09:28:35.320-07:00Eggplant StewI saw this recipe on Food Network the other day (30 Minute Meals) and I wanted to make it right away, so I went to the store yesterday and made it last night for dinner. It was AMAZING.<br />The original recipe calls for chicken stock, but I used vegetable stock to make it vegetarian.<br /><br /><span style="font-weight: bold;">Eggplant Stew</span><br /><span style="font-style: italic;">Makes 6 Servings</span><br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 oz dried porcini mushrooms, coarsely chopped<br />2 cups low sodium vegetable stock (or chicken stock if you prefer)<br />4 cloves garlic, chopped<br />1 teaspoon crushed red pepper flakes<br />1 red onion, chopped into bite size pieces<br />2 cubanelle peppers, chopped<br />1 large carrot, peeled and thinly sliced<br />3 - 4 celery stalks, chopped<br />1 red bell pepper, chopped<br />2 eggplants, chopped into bite sized cubes<br />1 bay leaf<br />2 tablespoons balsalmic vinegar<br />1 (28-oz) can whole San Marzano tomatoes<br />Salt and Pepper<br />Olive Oil (to saute vegetables, although I just used Pam)<br /><br /><span style="font-weight: bold;">Directions</span><br />1) Placed dried mushrooms and 2 cups of vegetables stock in a small pot over medium heat.<br />2) Heat the olive oil (or Pam spray) in a large pot over medium to medium-high heat. Add garlic, crushed red pepper, onion, carrots, celery, peppers, and eggplant to the pot as you chop them. Add bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster.<br />3) Stir occasionally for 10-12 minutes, then add the balsamic vinegar.<br />4) Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Poor in all but the last few tablespoons of mushroom stock. (The last little bit can hold a little loose grit from the mushrooms).<br />5) Add tomatoes and break them up with a wooden spoon.<br />6) Simmer over low heat for a few more minutes before serving.<br />7) Remove bay leaf and adjust salt and pepper if needed.<br /><br /><span style="font-weight: bold;">Nutritional Info</span><br />(I broke up my stew into 10 - 1 cup servings)<br />1 cup =<br />81 calories<br />0g fat<br />3g protein<br />6g fiber<br />68mg sodium<br /><br />I also served mine with some polenta to soak up all the juices.<br />Enjoy this one guys, it is spicy, and thick. It really hits the spot!!!iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-89329101385124070312011-06-28T09:26:00.001-07:002011-06-28T09:41:27.737-07:00Portabella Mushroom Pizza<span style="font-weight: bold;">Portabella Mushroom Pizza</span><br /><span style="font-style: italic;">Serves 1</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtolVm0ZeV-wPnzzFD84UaafWb9wWHKWxnD76yi5Np8V4KBryJnIjbwz3DLzeLnQ3Np5nOnN-aTPmbtNAcAUw2uiOg7JtIcW8yULLelR4Zv1f-_n32_RWQ-WwVUxQObGjYojMeO-BD1nYt/s1600/IMAG0024.jpg"><img style="cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtolVm0ZeV-wPnzzFD84UaafWb9wWHKWxnD76yi5Np8V4KBryJnIjbwz3DLzeLnQ3Np5nOnN-aTPmbtNAcAUw2uiOg7JtIcW8yULLelR4Zv1f-_n32_RWQ-WwVUxQObGjYojMeO-BD1nYt/s320/IMAG0024.jpg" alt="" id="BLOGGER_PHOTO_ID_5623311346549130514" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 large, Portabella Mushroom, ribs and stem removed<br />1/4 cup, reduced sodium tomato sauce<br />1 stick, reduced sodium mozzarella string cheese<br />3 leaves fresh basil (you can substitute dried)<br />Pepper<br />Salt (if you want)<br />Onion Powder<br />Italian Seasoning<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphensSUxy4VIHYZisNWkZ5j7PP4AY2y8BTLD_9IuX37MJ4izXnSeZ8KEDd7LrOEtOIfuZUqs3JBiK-eY4SOtiYRnf7JjtJSF-flAWrfQUcVCiNz_op8p1bJUHNykNxi3fXhjqVoIp1jZNM1/s1600/IMAG0019.jpg"><img style="cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphensSUxy4VIHYZisNWkZ5j7PP4AY2y8BTLD_9IuX37MJ4izXnSeZ8KEDd7LrOEtOIfuZUqs3JBiK-eY4SOtiYRnf7JjtJSF-flAWrfQUcVCiNz_op8p1bJUHNykNxi3fXhjqVoIp1jZNM1/s320/IMAG0019.jpg" alt="" id="BLOGGER_PHOTO_ID_5623310085567537506" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WivVgfvVs9_qM7uMDv1xda65FJx7WiD_Biz0Mm0o_4FwWjET-vZnrIl26ixdPZUl8MPaPYhP5PInHmjSLrIXqdKn5Ffza78NfY0UTfqQszoIi2CQXBfSADpO5frj9KX6rqJnS52QTi9E/s1600/IMAG0020.jpg"><img style="cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WivVgfvVs9_qM7uMDv1xda65FJx7WiD_Biz0Mm0o_4FwWjET-vZnrIl26ixdPZUl8MPaPYhP5PInHmjSLrIXqdKn5Ffza78NfY0UTfqQszoIi2CQXBfSADpO5frj9KX6rqJnS52QTi9E/s320/IMAG0020.jpg" alt="" id="BLOGGER_PHOTO_ID_5623310190777270386" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvdmJIP46JTI_C3stqD0RkB2ekLtsRU_tco2lfK9IYPUKt2VZ-IAs_itSOQOUrALeoh_RgrAgA6tW4SBsYZZX9AWPRpNzPQCf8_HRTozuIHG-NbgGMgyHmjoZ2e92n6W5DGWg_jb7YddU/s1600/IMAG0022.jpg"><img style="cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvdmJIP46JTI_C3stqD0RkB2ekLtsRU_tco2lfK9IYPUKt2VZ-IAs_itSOQOUrALeoh_RgrAgA6tW4SBsYZZX9AWPRpNzPQCf8_HRTozuIHG-NbgGMgyHmjoZ2e92n6W5DGWg_jb7YddU/s320/IMAG0022.jpg" alt="" id="BLOGGER_PHOTO_ID_5623310516700817730" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnefeEtAiaewPOV8yUphbOnl55iM4yr71WuNN3Ogl3SSngLjqYh1mI_9lfyjZuaMhjUkZZWYq3uihql7oOxPwkUSFiq6N68vpSi9H3mTA15FlZlO-phsehTPsH1CUKN9Hku9FTopEHo2P/s1600/IMAG0021.jpg"><img style="cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnefeEtAiaewPOV8yUphbOnl55iM4yr71WuNN3Ogl3SSngLjqYh1mI_9lfyjZuaMhjUkZZWYq3uihql7oOxPwkUSFiq6N68vpSi9H3mTA15FlZlO-phsehTPsH1CUKN9Hku9FTopEHo2P/s320/IMAG0021.jpg" alt="" id="BLOGGER_PHOTO_ID_5623310631213108610" border="0" /></a><br /><span style="font-weight: bold;"><br />Procedure</span><br />1. Preheat oven to 350 degrees.<br />2. Remove the ribs from the portabella mushroom, and season with pepper, salt (optional), onion powder and italian seasoning.<br />3. Put mushroom in the oven for 10 minutes so it can cook slightly and soften.<br />4. Meanwhile, pull apart the string cheese into little pieces and chop the basil.<br />5. Mushrooms release a lot of liquid when they cook, so once removing the mushroom from the oven you may need to use a paper towel to remove any liquid that may have been created during the cooking process.<br />6. Put the topping on the mushroom and put it back in the oven for another 8-10 minutes.<br />7. ENJOY!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC07_H4t6LhuEU-DQj__BYQoeipQvEXSQR7RA_eWQWBqR-vl-6hXqjrfYzAPtsoF-v55rQekzudQoGKUikAyw_cpePjPTzvXUFdx9qQkng83kTKWuR9x-qUiN43I36_vlw4IY4HFx2n1e-/s1600/IMAG0028.jpg"><img style="cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC07_H4t6LhuEU-DQj__BYQoeipQvEXSQR7RA_eWQWBqR-vl-6hXqjrfYzAPtsoF-v55rQekzudQoGKUikAyw_cpePjPTzvXUFdx9qQkng83kTKWuR9x-qUiN43I36_vlw4IY4HFx2n1e-/s320/IMAG0028.jpg" alt="" id="BLOGGER_PHOTO_ID_5623311465745314178" border="0" /></a>iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com1tag:blogger.com,1999:blog-667864308123215804.post-86192270281105852972011-05-30T12:49:00.000-07:002011-05-30T12:51:17.292-07:00Hey EveryoneHey everyone-<br />I am sorry I have been so M.I.A. the last couple weeks. I have been doing a lot of reading and recipe making for you all, so expect some new product reviews coming up and some new vegetarian recipes.<br /><br />-MelissaiMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-72863511297859628112011-05-09T06:18:00.000-07:002011-05-09T06:34:36.539-07:00Smoothies 101I love smoothies.<br />I eat them all the time. I like to have them for breakfast, or lunch, or especially after i work out. They are full of protein, fiber and carbs to help you get through the day!<br /><br />I am going to give you the "Smoothie Blueprint" that I use. It is an awesome recipe because it can be switched up a million different ways.<br /><br /><span style="font-weight: bold;">FRUIT AND YOGURT SMOOTHIE BLUE PRINT</span><br /><span style="font-weight: bold;">1 cup frozen fruit</span><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">1 cup fat free plain Greek yogurt</span> <span style="font-weight: bold;"><br />1/2 cup light soy milk</span><br /><span style="font-weight: bold;">1 packet of artificial sweetener </span><br /><br />no seriously... that is it.<br />Put all the ingredients in a blender and BUZZ! and enjoy!<br /><br />What makes this a "blue print" is that you can use whatever fruit you want (strawberries, mango, banana, peaches, ect.), whatever kind of milk (soy milk, coconut milk, almond milk) and whatever sweetener you prefer (i use Truvia). The only thing i don't recommend that you change is the Greek yogurt. Greek yogurt is so much thicker than regular yogurt, and is higher in protein. You want a yogurt that will stand up in your smoothie to make it nice a thick.<br /><br />You can either buy frozen fruit in your grocers freezer section, or buy fresh fruit, measure it out into 1 cup containers and freeze them. I do it both ways. I have a bag of Frozen Mixed Berries, and Frozen Peach slices I bought, but i also have several containers of 1 cup servings of mangos, blue berries and strawberries.<br /><br />My favorite Smoothie Flavors are:<br />Mixed Berries (Strawberries, Blackberries, Blueberries)<br />Peaches<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRf34YHSFJpPy-i5RKFApnhY8pcThkFgSAps2QzxAfstJ3YLOea9diP6MSQ7TJtHsOA9ORltsIoMpBGVzhglyAf3MFsa9P3ZRWgghnfjYgDYQqvdoC26k-YAEk2tDD882gPaaOGX1xcG6e/s1600/IMAG1030.jpg"><img style="cursor: pointer; width: 206px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRf34YHSFJpPy-i5RKFApnhY8pcThkFgSAps2QzxAfstJ3YLOea9diP6MSQ7TJtHsOA9ORltsIoMpBGVzhglyAf3MFsa9P3ZRWgghnfjYgDYQqvdoC26k-YAEk2tDD882gPaaOGX1xcG6e/s320/IMAG1030.jpg" alt="" id="BLOGGER_PHOTO_ID_5604708169358593714" border="0" /></a><br />Mango<br />Mango & Banana (1/2 cup of each)<br />Strawberry<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuRe3wSjS-bJywqkbTe6hKv92G4iyCMRRIQoPXEvteyJu32PJvse937PxRq8lNizkayDcKbxUQR4fOCbWTxB8OeRfc3mFZONLIWs3_HYPMxIDVHbYS6aRvviyQOUVj71h8N-6svUzYwyu/s1600/IMAG1046.jpg"><img style="cursor: pointer; width: 174px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuRe3wSjS-bJywqkbTe6hKv92G4iyCMRRIQoPXEvteyJu32PJvse937PxRq8lNizkayDcKbxUQR4fOCbWTxB8OeRfc3mFZONLIWs3_HYPMxIDVHbYS6aRvviyQOUVj71h8N-6svUzYwyu/s320/IMAG1046.jpg" alt="" id="BLOGGER_PHOTO_ID_5604708475071093042" border="0" /></a><br />Blue Berry<br /><br />I also add into the blender a tablespoon of Organic Cold Mild Flax Seed. It is a great source of Omega-3 Fatty Acids and adds extra fiber.<br /><br />Now go on and make yourself your own smoothie! it's a great and healthy meal replacement, or a fast snack the keep you going through the day!!<br /><br />ENJOYiMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-2585637469838828032011-05-04T12:15:00.000-07:002011-05-04T12:41:54.111-07:00Product Review : Vita Coco<span style="font-weight: bold;">VITA COCO : 100% Pure Coconut Water</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ah3_RGPwYNywxu4qYcncwtU9lf2UEB20h2dlY8t7n6rfWSPEux4QoQ1Zw9pkSHYNQ-qwWWAE70l4EcI7fe4MjANwF67SKE55iGlE_cCBU_GX224QwM6IofPEfTQd8OeqmAj5114eQEX4/s1600/IMAG1035.jpg"><img style="cursor: pointer; width: 226px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ah3_RGPwYNywxu4qYcncwtU9lf2UEB20h2dlY8t7n6rfWSPEux4QoQ1Zw9pkSHYNQ-qwWWAE70l4EcI7fe4MjANwF67SKE55iGlE_cCBU_GX224QwM6IofPEfTQd8OeqmAj5114eQEX4/s320/IMAG1035.jpg" alt="" id="BLOGGER_PHOTO_ID_5602942928059467762" border="0" /></a><br /><span style="font-weight: bold;"><br />Nutritional Information</span><br />Serving Size : 11.1 fl oz (one container)<br />Calories : 60<br />Total Fat : 0g<br />Sat, Trans Fat : 0g<br />Cholesterol : 0mg<br />Sodium : 40mg<br />Potassium : 680mg<br />Total Carb : 15g<br />Fiber : 0g<br />Sugars : 15g<br />Protien : 0g<br />Vitamin A : 0%<br />Vitamin C : 230%<br />Calcium : 5%<br />Iron : 0%<br />Phosphorus : 5%<br />Magnesium : 10%<br /><br /><span style="font-weight: bold;">Ingredients:</span> Coconut Water, Vitamin C<br /><br />I had heard rave reviews on this product, and i saw it in the health food section of my grocery store the other day so i decided to buy it and give it a try and do a review of my own for you guys...<br /><br />Okay, I am going to be completely honest with you all right now... I am currently drinking this stuff while i am typing this and I don't even know if can finish it. Maybe this is a bad product review since I am a little bias on the subject... I am not a big fan of coconuts.<br />First off, the taste... i guess it tastes like coconut water. ha ha. i wish i could give you guys a better description, i really do. I feel bad about not having the palate to explain what it tastes like, but since i haven't exactly eaten many coconuts... (actually none..ever) i don't know what to compare it to! It really actually has a good flavor, but i guess what's weirding me out is the fact that it feels so watered down... but i guess since its coconut WATER it's suppose to be watery.<br />Its got a natural sweetness to it that i like. It's not overly sweet like some of those sugary juice drinks out there.<br /><br />(I just finished it ha ha, so i guess it wasn't so bad that i couldn't drink the whole thing.)<br /><br />As far as the nutrition is concerned.. i love it. It's low calorie, fat free, cholesterol free and it has 680mg of potassium. That is insane! That right there is enough reason to drink the stuff. Although it does have 15g of sugar per serving, it is natural sugars, so that is okay in my book. I also love the ingredient list. "coconut water and vitamin c". Anything with an ingredient list THAT short, and that contain things i can read make me a very happy girl.<br /><br />In the end, i wasn't in love with the taste, but thats because i don't like coconuts. I would imagine people who do enjoy coconut would find the taste rather enjoyable. However, saying that, i am willing to try this product again due to it's awesome nutritional value. Maybe the taste will just have to grow on me :)<br /><br />If you happen to try to product, or have tried it, let me know. i would love to hear ya'll feedback!<br /><br />Love & Best Health<br />MelissaiMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-65978025480384214022011-05-02T05:53:00.000-07:002011-05-02T06:53:41.721-07:00Skinny Bitch : Book Review<span style="font-weight: bold;">Skinny Bitch : Ultimate Every Day Cookbook</span><br />By: Kim Barnouin<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28KKof0kDvBeRIdsC7vgYQWpFtmPmgOhcy17IH1pdM2v4Hgk3funAAZ93x9GZvTlJV8XaUFqcDmqcWs-nyjAtXBMzGsrZh2aJH5jdf9-dtT4yxnY75s1F_GQ8q1qSWqVNL1SNBqhsLgIp/s1600/IMAG1025.jpg"><img style="cursor: pointer; width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28KKof0kDvBeRIdsC7vgYQWpFtmPmgOhcy17IH1pdM2v4Hgk3funAAZ93x9GZvTlJV8XaUFqcDmqcWs-nyjAtXBMzGsrZh2aJH5jdf9-dtT4yxnY75s1F_GQ8q1qSWqVNL1SNBqhsLgIp/s320/IMAG1025.jpg" alt="" id="BLOGGER_PHOTO_ID_5602115144055931362" border="0" /></a><br /><br /><span style="font-weight: bold;">Table of Contents</span><br />Page 10 - Introductions<br />Page 17 - (Part One) Sustainability : A Greener Diet<br />Page 32 - (Part Two) The Secret to Being A Skinny Bitch<br />Page 44 - (Part Three) A Party In Your Kitchen<br />Page 70 - (Part Four) The Recipes<br />Page 72 - Breakfast<br />Page 94 - Soups<br />Page 112 - Salads<br />Page 140 - Sauces & Dressings<br />Pages 158 - Sides<br />Page 192 - Dinners<br />Pages 240 - Desserts<br />Page 274 - Drink<br />Pages 292 - 301<br />Sources Consulted<br />End Notes<br />Acknowledgments<br />Chef Contributors<br />Index<br /><br />As you can see from the table of contents, the recipes in this book don't start until almost half way through the book. The first few sections are about sustainability, our carbon footprint, buying seasonal, which foods to buy organic, and a crash coarse in what it means to be vegan. It also talks about the basic equipment you should have in your kitchen (pots, pans, food processor, zester, ect), and also the basic foods you should keep in your fridge and pantry.<br />Once you got past the first section, which is actually really informative and thought provoking, you get to the recipe section. As you can see from the table of contents the recipes are broken down into sections. In each of the sections she has a little insert/article about something. For example, in the "Sides" section, there is a two page insert about Antioxidants and their health benefits.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPPCWzAFqYN0vv75BdLSjgFYYQ3SKK8aYld9Z4XHx51R_YMrdIkcjUuVb3S9Z89dUFwYNpURPyzRVYEY8ysyCNLH1ES-VQ4SSJTFenklQUypfykIR9i2Q8xVNydqPsdimyGmPjdz9RPHd/s1600/IMAG1026.jpg"><img style="cursor: pointer; width: 320px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPPCWzAFqYN0vv75BdLSjgFYYQ3SKK8aYld9Z4XHx51R_YMrdIkcjUuVb3S9Z89dUFwYNpURPyzRVYEY8ysyCNLH1ES-VQ4SSJTFenklQUypfykIR9i2Q8xVNydqPsdimyGmPjdz9RPHd/s320/IMAG1026.jpg" alt="" id="BLOGGER_PHOTO_ID_5602115354064377922" border="0" /></a><br /><br />The pictures in this cook book are absolutly beautiful. They really make your mouth water, and want to make the recipes! (Of course, the pictures i took came out grainy and not as pretty as i was hoping. lol).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIplUoas7hQ6wgGOTTKj7LOo7TsJzk-F0XIFGaR_YsDI3Xyn8skYPlSt4BpB1FJru8bIiBnm-wBJlKl7SG6M6wJfpbnUpu6jk0vfWqrvNaGkhogLJEKeHHyFzYRWUM3XiknhoubSZjBlxo/s1600/IMAG1027.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIplUoas7hQ6wgGOTTKj7LOo7TsJzk-F0XIFGaR_YsDI3Xyn8skYPlSt4BpB1FJru8bIiBnm-wBJlKl7SG6M6wJfpbnUpu6jk0vfWqrvNaGkhogLJEKeHHyFzYRWUM3XiknhoubSZjBlxo/s320/IMAG1027.jpg" alt="" id="BLOGGER_PHOTO_ID_5602115667631225026" border="0" /></a><br /><br />In fact, the vegetarian lentil sloppy joe recipe that i posted a couple weeks ago, was inspired by the lentil sloppy joe recipe in this book! I say inspired because, i wanted to make it, but i didn't have everything that the recipe called for, so i put my own spin on it and was able to use what i had in the house without having to go to the food store... and it came out delicious! So if you all like that recipe, check out this cook book to see the "real thing".<br />Overall, i really enjoyed this cookbook. It has a lot of very interesting information in it, that really causes you to think twice about that processed stuff you have been eating. It's even a great cook book for non-vegans. If you are looking to incorporate a little more veggies in your life, this is a great start. The recipes are simple, and delicious!<br />The only comment i must make, is that the way the author writes, is very "in your face". She tells you how it is, and cusses a lot. Now, i don't mind that, in fact, i love the way she writes. It's much more casual, and a lot more fun to read. But don't let the way she writes fool you, she offers a lot of great information and offers the endnotes and sources consulted in the back of the book to prove she just didn't pull the information out of thin air.<br /><br />In the end, i highly recomend this cookbook to vegans, non-vegans, meat eaters... ANYONE who wants to make healthy, delicious recipes and experiment with vegetables or cooking methods you haven't used before.<br /><br />I hope this book review was helpful!!!<br /><br />Love and Best Health,<br />MelissaiMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com1tag:blogger.com,1999:blog-667864308123215804.post-68704813753996481072011-04-27T06:14:00.000-07:002011-04-27T07:07:50.535-07:00Product ReviewHey everyone, today I am going to talk about two of my favorite packaged foods. I hope i can give you some good information on the products, and maybe you will even want to go check them out and give them a try!<br /><br /><span style="font-weight: bold;">HOUSE FOODS TOFU SHIRATAKI FETTUCCINE NOODLES</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCqjObgxqClloczmvaNQft9yHNFxhWvZDGXdbBx2kLorCKT2t37jhjC4xqbD7W-JE8VyFhzal5i3glXypUTQ09lFMqbqNEvhN8Le3PwYiGkESX0DnR5Xt9TYNYgfwCAEmJpoMOtggA-lt/s1600/IMAG1013.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCqjObgxqClloczmvaNQft9yHNFxhWvZDGXdbBx2kLorCKT2t37jhjC4xqbD7W-JE8VyFhzal5i3glXypUTQ09lFMqbqNEvhN8Le3PwYiGkESX0DnR5Xt9TYNYgfwCAEmJpoMOtggA-lt/s320/IMAG1013.jpg" alt="" id="BLOGGER_PHOTO_ID_5600263118343490882" border="0" /></a><br />Serving Size: 4oz<br />Servings Per Container: 2<br />Calories: 20<br />Fat Cal: 5<br />Total Fat: 0.5g<br />Sat, Trans, Poly and Mono fats: 0g<br />Cholesterol: 0mg<br />Sodium: 15mg<br />Total Carb: 3g<br />Fiber: 2g<br />Sugars: 0g<br />Protein: 1g<br /><br />Ingredient List: Water, Tofu, Yam Flower and Calcium Hydroxide<br /><br />I absolutely LOVE this stuff. The entire bag (8oz) is only 40 calories, 30mg of sodium and 6g of carbs! If you tried to eat the same amount of regular whole wheat Alfredo noodles, your looking at 150-200 calories, and 41g of carbs! These tofu noodles are a great substitute and I really do eat them all the time.<br />When you open the package you are going to be a little weirded out by the smell... the package refers to it as its "authentic aroma"... whatever... it smells funky. Just make sure you follow the directions on the package for preparation (rise thoroughly with cold water, and par boil for 2-3 minutes, or microwave for a minute). I always microwave mine, then drain them again because they will let out some moisture, and i don't want to water down my pasta sauce when i mix them together.<br />My favorite way to eat them is by sauteing up baby spinach and sliced mushrooms, and adding in Classico brand Light Alfredo Sauce, heating it thoroughly then adding in my microwaved and strained tofu noodles.<br />Some people don't like them because of their texture, because obviously they aren't going to taste or have the mouth feel of regular pasta, but I don't mind it.<br />You can find this product in your grocery stores health section with the tofu!<br /><br /><br /><span style="font-weight: bold;">EZEKIEL 4:9 ORGANIC LOW SODIUM BREAD</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkR0Qawfm15orhIXPyzcNUDTJQZzMgN4zmyOHEl84IOvWQyjgK5K5cU9rbjhPIpNQpmMqQji2xI5t1aRQK7zISQMM_djJtX9Mh_jHlsl28GOozGv05fAz-WD7o7vJ6dOK4jRAYEk0VSXv/s1600/IMAG1010.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkR0Qawfm15orhIXPyzcNUDTJQZzMgN4zmyOHEl84IOvWQyjgK5K5cU9rbjhPIpNQpmMqQji2xI5t1aRQK7zISQMM_djJtX9Mh_jHlsl28GOozGv05fAz-WD7o7vJ6dOK4jRAYEk0VSXv/s320/IMAG1010.jpg" alt="" id="BLOGGER_PHOTO_ID_5600263262017448546" border="0" /></a><br />Serving Size: 1 slice<br />Servings Per Container: 20<br />Calories: 80<br />Calories from Fat: 5<br />Calories from Saturated Fat: 0<br />Total Fat: 0.5g<br />Sat, Trans Fat: 0g<br />Cholesterol: 0g<br />Sodium: 0g<br />Potassium: 75mg<br />Total Carbs: 15g<br />Fiber: 3g<br />Sugars: 0g<br />Protein: 4g<br /><br />Ingredients: Organic Sprouted 100% Whole Wheat, Filtered Water, Organic Sprouted Barley, Prganic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soy Beans, Organic Sprouted Spelt, Fresh Yeast, Organic Wheat Gluten<br /><br />I freakin' LOVE this bread. You know why i love this bread so much? Because of the ingredient list. Look at it!! You can pronounce EVERYTHING. There are no preservatives, no additives, NOTHING. It is entirely organic.<br />You have to keep this bread in the freezer, due to the fact that it has no preservatives/additives to keep it from going bad like all those other breads you see at the food store.<br />I know what your thinking, "melissa, it is 80 calories a slice! that's 160 calories just in bread for my sandwhich". Stop thinking that way! I know there are a lot of "Light Breads" out there that are 45 calories a slice, believe me, i use to eat those too. But have you looked at the ingredient list on those bad boys!? High Fructose Corn Syrup?? And a whole list of additives that a chemist can only pronounce? No Thanks! You have to pick your battles when it comes to what you eat, and this is where I picked mine. I LOVE this bread and i will never eat any other kind now.<br />When i first tasted it, i was a little confused by it, because i was so use to that soft, overly processed, preservative filled bread that we are all accustom to eating. It's much more heartier than the bread your use too. It feels like you eating something substantial and good for you. It tastes i think, the way bread is SUPPOSE to taste.<br />The company has a huge line of different organic breads, but i have only tried the Low Sodium one. And as you can see on the nutritional info (and the ingredients list), low sodium means NO SODIUM. i freakin' LOVE that!<br />You can find this product, or other Ezekiel 4:9 products in your grocery stores health food freezer section!!<br /><br />---------------<br /><br />I hope you all enjoyed that, and i was able to give you all some new information and idea's on things to look for in the grocery store! I will be doing many more product reviews, and I even plan on doing health book reviews.<br /><br />Love & Best of Health to you all!<br />MelissaiMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com1tag:blogger.com,1999:blog-667864308123215804.post-56355444905685322652011-04-25T03:31:00.003-07:002011-04-25T03:31:26.349-07:00Vegetarian Lentil Sloppy Joes<p><strong>Vegetarian Lentil Sloppy Joes</strong><br /><em>Yeilds 5 Servings</em></p><p><strong>Ingredients:</strong><br />1/2 cup lentils<br />1/2 cup onions, diced<br />1 medium carrot, diced<br />2 oz baby bella mushrooms, chopped<br />1/2 small zucchini, diced<br />2 cloves garlic<br />1 cup "no salt added" tomato sauce (i used Francesco Rinaldi brand)<br />1 tbsp ketchup<br />2 tsp worcestershire sauce<br />1 tsp dijon mustard<br />pepper<br />red pepper flakes<br />paprika<br />chili powder<br />parsley</p><p><strong>Procedure:</strong><br />1. Bring a pot of water to boil and cook lentils about 20-25 minutes (until tender).<br />2. Mean while, in a large skillet cook onions, carrots, mushrooms, zucchini and garlic until tender.<br />3. Add tomato sauce, ketchup, mustard and worcestershire sauce it vegetable mixture.<br />4. Season to taste with the above listed seasonings.<br />5. Let vegetable and tomato sauce mixture simmer on low heat until lentils are done. If mixture looks too think add in some of the lentil cooking water. (I used about 3-4 tablespoons).<br />6. Drain the lentils and add them to the vegetable mixture. Cook for a few more minutes for the flavors to combine and ENJOY!!</p><p>Makes 5 Servings<br />Serving size = 1/2 cup</p><p><strong>Nutritional Info</strong><br />82 Calories<br />18 Carbs<br />1g Fat<br />109mg of Potassium<br />5g Fiber<br />112mg of Sodium</p>iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-48390006583208883962011-04-25T03:31:00.001-07:002011-04-25T03:31:25.678-07:00Vegetarian Lentil Sloppy Joes<p><strong>Vegetarian Lentil Sloppy Joes</strong><br /><em>Yeilds 5 Servings</em></p><p><strong>Ingredients:</strong><br />1/2 cup lentils<br />1/2 cup onions, diced<br />1 medium carrot, diced<br />2 oz baby bella mushrooms, chopped<br />1/2 small zucchini, diced<br />2 cloves garlic<br />1 cup "no salt added" tomato sauce (i used Francesco Rinaldi brand)<br />1 tbsp ketchup<br />2 tsp worcestershire sauce<br />1 tsp dijon mustard<br />pepper<br />red pepper flakes<br />paprika<br />chili powder<br />parsley</p><p><strong>Procedure:</strong><br />1. Bring a pot of water to boil and cook lentils about 20-25 minutes (until tender).<br />2. Mean while, in a large skillet cook onions, carrots, mushrooms, zucchini and garlic until tender.<br />3. Add tomato sauce, ketchup, mustard and worcestershire sauce it vegetable mixture.<br />4. Season to taste with the above listed seasonings.<br />5. Let vegetable and tomato sauce mixture simmer on low heat until lentils are done. If mixture looks too think add in some of the lentil cooking water. (I used about 3-4 tablespoons).<br />6. Drain the lentils and add them to the vegetable mixture. Cook for a few more minutes for the flavors to combine and ENJOY!!</p><p>Makes 5 Servings<br />Serving size = 1/2 cup</p><p><strong>Nutritional Info</strong><br />82 Calories<br />18 Carbs<br />1g Fat<br />109mg of Potassium<br />5g Fiber<br />112mg of Sodium</p>iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-48399053623796977792011-04-21T12:30:00.001-07:002011-04-21T12:39:30.695-07:00Zucchini Pasta<span style="font-weight: bold;">Zucchini Pasta</span><br />Serves 1<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4gxsTvzdokRBmlEbNGOJ-GDieQpbDT7z9Mqcwq4sVeU9OpiAZPUH_VmpBip0kSOMgNx6ZqfDDhFXf4AlcUu-wJw5OH5hRZUhoClSn1sXB6Fv0mPayLtlKzNoUjlSpBSS9gkSThJL_78Q/s1600/mail.google.com.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4gxsTvzdokRBmlEbNGOJ-GDieQpbDT7z9Mqcwq4sVeU9OpiAZPUH_VmpBip0kSOMgNx6ZqfDDhFXf4AlcUu-wJw5OH5hRZUhoClSn1sXB6Fv0mPayLtlKzNoUjlSpBSS9gkSThJL_78Q/s320/mail.google.com.jpg" alt="" id="BLOGGER_PHOTO_ID_5598121580594613170" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 medium Zucchini<br />1/4 cup light Alfredo Sauce (i use Classico brand)<br />1 roasted tomato for garnish (optional)<br /><br /><span style="font-weight: bold;">Procedure:</span><br />1. Bring a pot of water to a boil.<br />2. Slice the zucchini long ways (i used my mandelin slicer, but you can of course do it by hand) so they look like noodles.<br />3. Toss the zucchini into the boiling water, and let cook for 3 minutes, or until they are tender. Don't over cook them, it doesn't take long.<br />4. Strain the zucchini, and return it to the same pot with your alfredo sauce (or whatever sauce you prefer) and toss to combine and heat through.<br />5. Top with chopped roasted tomatoes. Enjoy.<br /><br /><br /><span style="font-weight: bold;font-size:130%;" ><span style="font-family: verdana;">ROASTING TOMATOES:</span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />Tomatos<br />Pepper<br />Salt (optional)<br />Italian Seasoning<br /><br /><span style="font-weight: bold;">Procedure:</span><br />1. Preheat oven to 425 degrees.<br />2. Cut the stem out of the tomatoes, and cut them in half.<br />3. Scoop out the seeds and place them cut side UP on a baking sheet.<br />4. Sprinkle with pepper, salt (optional) and italian seasoning.<br />5. Bake for 30-35 minutes. They will shrivel up and the natural sugars will caramelize.iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0tag:blogger.com,1999:blog-667864308123215804.post-53952369530570990412011-04-21T04:03:00.000-07:002011-04-21T04:28:49.903-07:00Zucchini & Potato Hashbrowns<span style="font-weight: bold;">ZUCCHINI & POTATO HASH-BROWNS</span><br /><div style="text-align: left;">YIELDS 6<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVV66vpr9oi5PEXXtkxp-OtuXnRECkzMz0tfV57eGfok42PtZCbkvuzgRJyfQco3viHBX8VEoWMiZwxoXvABwQtL-L9TjrDAI7fA9CE2lhNB7-ubU1MEjEhPRpVFcTxCijmD1Px32ycn3/s1600/IMAG0991.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVV66vpr9oi5PEXXtkxp-OtuXnRECkzMz0tfV57eGfok42PtZCbkvuzgRJyfQco3viHBX8VEoWMiZwxoXvABwQtL-L9TjrDAI7fA9CE2lhNB7-ubU1MEjEhPRpVFcTxCijmD1Px32ycn3/s320/IMAG0991.jpg" alt="" id="BLOGGER_PHOTO_ID_5597997299319858754" border="0" /></a><br /><br />I made this recipe for breakfast one morning because I had a random zucchini in my refrigerator and I wanted to find something to do with it. So why not make hash-browns!? Stroke of genius, I'm tellin' ya.<br /><span style="font-weight: bold;"><br />INGREDIENTS:</span><br />1 russet potato<br />1 small zucchini<br />1 clove garlic, minced<br />1/4 cup liquid egg whites<br />1/4 cup onion, diced<br />pepper<br />salt (optional, I don't cook with salt)<br /><br /><span style="font-weight: bold;">PROCEDURE:</span><br />1. Grate the potato and zucchini on the largest holes on your box grater.<br />2. Put them into a clean towel and strain out as much liquid as you can. You will be surprised how much liquid comes out.<br />3. Put the grated veggies into a mixing bowl and add the egg whites, garlic, onion and pepper and mix to combine.<br />4. Heat up a non-stick skillet over medium heat.<br />5. Measure out a 1/4 of a cup of the mixture and put it into your skillet and squish it down to make it somewhat flat. I could fit two at a time in the skillet I used.<br />6. Have your oven pre-heated at a low temperature so when your first batch of hash-browns are done, you can put them on a baking sheet and put them in the oven to keep them warm!<br />7. Fry up the rest of you hash-browns and enjoy! I served mine with a side of eggs and fruit!<br /><br /><span style="font-weight: bold;">NUTRITIONAL INFO:</span><br /><span style="font-style: italic;">for one hash-brown</span><br />30 calories<br />6g carbs<br />0g fat<br />192mg potassium<br />1g fiber<br />19g sodium<br /></div>iMfABUL0USxhttp://www.blogger.com/profile/04573372611636620986noreply@blogger.com0