Sunday, March 28, 2010
Ok, once I started on this new life style change a few weeks back I thought my pizza days were OVER for good! Happy to report so not the case! I was not only able to make and eat a pizza that was vegan but one that was TO DIE FOR! It was so tasty!!!!!!
Feel free to be hero and make your own pizza dough, it's easy enough, yes! However, I was able to buy FRESH, homemade dough at my local market for .99 cents. Trader Joe's sells them in whole wheat and ones with garlic and parm flavor--am sure you can go to your local pizza place and ask to buy some or a bakery!
I took tomato and and basil pesto sauces in jars spread that out on the dough. I think took a whole garlic cluster and cut the tops off, drizzled with EVOO and hit it with some pepper, put in the oven on 400 degrees and roasted that for a topping (yum for this garlic lover). I cut up Greek Style Pitted Olives each one in a 3slices, added a large roasted pepper (yes, from a jar, just as good and far quicker), added 3 types of mushrooms (love wild funky ones), Added fresh basil and red sliced onions.
Popped the pizza in an oven preheated to 450 degrees and kept an eye on it until it was done, as all ovens vary. Oh when I roasted the garlic on the foil in the oven preheated to 400 degrees I did that for about 15 minutes or so. Added that on the pizza spread out on top and bottom of other toppings. I did NOT miss the cheese not one bit! It was loaded up with good food and was so tasty I can't even begin to tell you! Next time I may try putting marinated, grilled eggplant on top:) ENOY!
Saturday, March 27, 2010
Today I took my mom to Chipoltle's!!! I ordered the burrito w/ white rice with cilantro, organic black beans, salsa, romaine lettuce, and roasted corn with red onion...topped off with guacamole! YUM!!!!
It was actually my 2nd time eating their food but first time being there in person! What is very cool is that if you go online you can DL their menu and fax over your order and then just pick it up if you don't feel like waiting...their lines can get LONG as everyone is loving the place! Fresh ingredients! I was just very impressed both times! CHIPOTLE MEXICAN GRILL
I am so proud of myself since being on The Kind Diet THE KIND DIET! (Check out Alicia Silverstone's book on my block or google it)....I have not felt this great in years! I feel my good health returning, along with some extra energy (I have Fibo and so that normally makes me tired a LOT) but now it's like that and my GERD are SO, SO much to the point that I hardly think of either illness (and I am OFF my GERD meds in just three weeks time on this diet). I knew it would be easy with the meat ... but the cheese was VERY difficult, I won't lie! I am not a milk drinker so that was not an issue (with my cereal I enjoy soy or almond milk which I have been drinking for a while now)..they also have rice and hemp milk alternatives! The SOY "cheese" is not the REAL thing but with all honesty in a tofu omelet or on a veggie sandwich, it taste good/creamy! When I made my pizza the other day (which I will post pics of soon) it was LOADED with veggies that I actually did not need cheese so opt not to even put the soy on it! I used 2 pesto sauces (instead of pizza sauce) lots of green olives, red onion, roasted red peppers, fresh basil and some other things I will share when I post the pictures and recipe. You can add eggplant (grilled first) on top ..oh, getting in the mood again so I better end here!! Enjoy the weekend and blessed Sunday to you all!
Thursday, March 25, 2010
Above is a link of a slide show to show you some spring photos of Boston, down the Cape, the island, Western part of the state, etc. Hope you are enjoying spring in your neck of woods. Keep in mind we are NOT in bloom yet, these photos were taken in 2008.
Ok, here is a tip. If you sign up for their newsletter or become a fan on Facebook you often can find GREAT deals on favorite things. This is what I did with this bag..Via a Facebook offer I was able to get this $78 tote for a total of $37.75 (I actually got $50 off ) but had to pay $8 shipping (Fedex) and a Mass Sales tax (6.25%) of $1.75.
I am so happy with the size (it is bigger than I thought it would be). It is called Yellow Bird.
Here is look @ the inside:
Tuesday, March 23, 2010
The thing about this is that it takes time to make and you can add in whatever you like! So many ways to enjoy it. It's filling and healthy! A little will fill you up for a LONG time, about half a cup is great! Add some cinnamon, dried or fresh fruit, some nuts and you are set to go!
This is the brand I bought and here are some recipes on the site for you to try!
EAT WELL-EAT SLOW-ENJOY
Monday, March 22, 2010
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling ( I USED BREADCRUMBS as I am trying hard to go dairy free)
1/4 cup extra-virgin olive oil ... See More
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
I used bread crumbs instead of cheese and I used a tablespoon of fresh lemon juice and 1 table spoon of basil pesto for added flavor!
1/2 cup Earh Balance Butter
3/4 cup crunchy peanut butter (preferabley unsweetened and unsalted)..I just made my own:)
3/4 cup graham cracker crumbs (I put them in a bleder)
1/4 cup maple sugar or other organic granulated sweetener.
1 Cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice or nut milk (I used soy)
1/4 cup chopped peacans, almonds or peanutes to top them off with.
Line 12 cup muffin tin iwth paper liners. Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with choped nuts. Place in the refrigerator to set for at least 2 hours before serving (important to give it AT LEAST TWO Hours!!!) :) ENOY!!!!
MY HUSBAND, SON AND MOTHER LOVED THEM!!!
Thursday, March 18, 2010
My mother requested this drink and so I am on my today to get a pitcher over to her!
RECIPE: By 2008, Ellie Krieger. Foodnetwork
1 cup (4 ounces) raspberries, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger
6 white tea bags
3 lemons, juiced (about 1/2 cup)
Mint sprigs, for garnish
Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.
(1 serving equals 1 1/2 cups iced tea plus ice cubes)
Calories 80; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 0 g; Carb 21 g; Fiber 2 g; Cholesterol 0 mg; Sodium 15 mg