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Posts Tagged ‘Veggies’

It was tough to get out of bed this morning. It was cold out and the snow was falling. Needless to say, I did not make it to the gym this morning or at all today. I came home from school after stopping at the Post Office to send a few fun packages, including Super Charge Me cookies for the winning bidder of Healthy Ashley’s bake sale. Then I stopped at the paint store to pick up the paint we picked out for the baby’s nursery. It is a light sagey green – I hope I like it. When I told Brady how I was worried I might not like it and maybe we should wait to buy it, he reminded me that I would be asking him to repaint it if I didn’t like it – whether it was now or next month, so he thought we should get the process started. 🙂 We will see!
I got home and decided to make soup/stew. Brady wanted something with hot Italian sausage in it, and I wanted something warm and cozy. There have been so many fun soup recipes in the magazines lately, especially in Fitness and Clean Eating! I decided to try a modification of the Clean Eating Quinoa Minestone soup. Here is what I did for my meal:

  • 1 potato diced
  • 1 c. lentils – cooked until almost done
  • 1/2 bunch of celery choppped, including the leaves (they have great flavor)
  • handful of carrots, chopped
  • 1 leek, chopped (I used all of the white part and a little into the green)
  • 1 onion, diced
  • 1c. frozen spinach, chopped
  • 1/3c. uncooked quinoa
  • 2 boullion cubes
  • 1 cube of frozen fresh garlic from Trader Joe’s
  • 1 cube of frozen fresh basil from Trader Joe’s
  • 1/2 can of white kidney beans
  • 1/2 can of diced tomatoes with juice
  • salt and pepper

Chop all of the veggies up and cook together! Add seasonings and spices while it is cooking. Stop cooking when the veggies are as tender as you like them! Sorry for the poor instructions tonight, just throw everything in the pot and it will taste good. 🙂

Enjoy with toast and hot chocolate!

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I added a few more potatoes to Brady’s along with his hot Italian sausage.

Leftover for lunch tomorrow!

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Baked Egg Rolls

** This was supposed to post last night! We are currently on the plane headed for Chi-Town!

SO excited that tomorrow is Friday! We are flying out of Columbus at 6pm to go to Chicago for the weekend. I love how leaving from here at 6 means we get there at 6! We are meeting my parents, who are flying in from Cleveland, at my brother’s place in Lincoln Park! It should be a great weekend filled with shopping, hanging out, shows and fun dinners! I will keep you posted. 🙂

After school today, which was nice and uneventful, I came home to make dinner with some Nasoya Egg Roll Wraps. When I was at store the other night I picked these up! I was excited to use the free coupon they sent me to try them. Of course I forgot to use the coupon when I actually checked out. I am blaming it on the pregnancy brain.

So anyways, you will see some more wraps with fun recipes! There is no problem with that. 🙂

When thinking about what to do with the egg roll wrappers, I thought of many fun things. I decided that classic, healthy egg rolls would be first on my list. Once I saw how easy it was to work with the wrappers, I could try new things! Here is what went into it:

Baked Egg Rolls

  • 1 bag of frozen stir fry veggies
  • 1 can of water chestnuts, diced
  • 1 can of bamboo shoots, chopped
  • 1 onion, diced
  • 1/2 small head of cabbage, chopped
  • soy sauce – I use light sodium
  • szechuan sauce – or another flavorful sauce that fits the ingredient list
  • egg roll wrappers – by Nasoya
  1. Chop all veggies and simmer in a pan with sauces until veggies are tender
  2. Fill wrappers according to the diagram on the package. This will prevent them from falling apart.
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  4. Bake egg rolls at 35o for about 30 minutes – next time I would try cooking them at a higher temp for shorter time – not because they didn’t taste delicious, but because I am impatient.

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I served mine with the leftover over veggie “insides”, brown rice and baked tofu! It was very filling and satisfying! I am excited to have leftovers as my lunch tomorrow.

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Healthy Veggie Pizza

For diner last night, after walking 5 miles with Katie, I decided to make some pizza. I had some leftover sauteed veggies and a whole grain crust I bought from Trader Joe’s and wanted to try.

I mixed the veggies with some freezer “Hide the lentils” tomato sauce from the Eat, Drink and Be Vegan cookbook that I love! It ended up being delicious! I can’t wait to buy the crust again, even Brady gave it two thumbs up!

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Leftover Lentil sauce from the freezer

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Before the oven – notice the piece of just cheese for Brady to sample.

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Done and served with salad
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I will be buying this crust again and I highly recommend it for anyone who has tried wheat crusts and found them to be too chewy or not crunchy enough. Plus this is super easy and mess-free!

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I am glad today is over! It was a long day at school knowing Brady was off work and at home! At least while he was home, he was working. He cleaned and repainted one of our bedrooms that we have been wanting to redo. It was a nice surprise to come home to!

We had a simple dinner tonight. I had baked tofu with acorn squash and salad and Brady had the same minus the tofu and plus grilled chicken! We were both happy and satisfied! Since the recipes for these dishes are not too exciting, I will leave you with my veggie soup recipe from yesterday. It made a great leftover lunch today too!

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Before being served:

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Lentil Veggie Stoup

  • 1 bunch of celery, chopped including leaves for flavor
  • 12ish baby carrots, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 c. lentils
  • 2 tbsp. dried onions
  • 2 boulion cubs
  • 1 bay leaf
  • onion salt
  • garlic powder plus 1 garlic clove chopped
  • 1 can diced tomatoes and juice
  1. Cut celery, carrots, squash, and zucchini up into stew/soup sized pieces
  2. Put in about 2 cups of water with boulion cubes, bay leaf and lentils
  3. Let simmer until tender – lentils should be almost done but not all the way so they can keep cooking
  4. Add onion, garlic, onion salt, garlic salt and pepper.
  5. Reduce heat to low and add tomatoes.
  6. Let simmer together and Enjoy!
  7. You could always add different or more veggies!

I was inspired to make this recipe after reading the new Fitness magazine!

And a huge thank you to POM for being so wonderful! They recently sent me two bottles of their new kiwi and nectarine juice to try! They were both delicious and would be fun to use in a recipe or making a sauce to go over ice cream or a warm cobbler this winter! Thanks POM!!

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Is it Friday yet?! Today was a long day. From school to the dentist, I didn’t get home until close to 7pm. I walked in the door and Brady was going out for a quick (meaning fast) run before it got dark. I decided to start dinner instead of going with him. Somehow Tuesday has become my day off for the past few weeks. I am not sure why, but it has been working out that way.

Anyways, I knew we were having tomato sauce as the main ingredient of our dinner, or the common ingredient if you will. I decided that I was in the mood for a huge plate of veggies, plus some tofu for protein. Since there was no way that was going to fly with Brady, I decided to make him his favorite super simple pasta sauce.

Here are the steps of our dinner:

Ali

  1. Simmer

    • frozen artichokes from TJ’s – half a bag
    • 1/2 bag of frozen broccoli
    • rest of the package of baby bella mushrooms
    • 2 small onions, chopped
    • garlic wine seasoning from Melting Pot

    2. Bake small cubes of tofu at 450* for 25 minutes or until golden brown and crunchy on the outside and pillowy in the inside.

    3. Bake butternut squash cubes for the same amount of time at the same temp.

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4. Plate the tender veggies on a bed of spinach and top with baked tofu and butternut squash cubes!

5. Top with tomato sauce – I used Barilla Tomato Basil and parm. cheese. (sorry no pic with the sauce, I was already digging in by them!)

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6. I ate this veggie meal with 2 pieces of Good Nature 100% Whole Wheat Bread that I broiled for a minute. This bread is amazing! I plan on buying it when our package is gone!

Brady’s dinner:

  1. Cook ground beef and drain it to get some of the fat out.
  2. Mix ground beef with cut up black olives and zucchini.
  3. Simmer cooked beef, zuc, and olives with tomato sauce and reheat together until zuc. is tender.
  4. Serve on top of Barilla Pasta Plus for extra protein and nutrients in the pasta dish.

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Served with a simple salad

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Yum! Delicious dinner and we have tons of leftovers for lunches!

What is one of your favorite his/her meals? I would love to know!!

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This week is flying by and I am so ready for the weekend! I ran 5 miles last night and it was rough – the farthest since I have been sick, 2 weeks ago tomorrow! I didn’t realize how much I would be affected by this thing. Anyways, last night I didn’t want to go to the store to get specific veggies I had in mind for an Asian stir-fry with salmon, so I totally threw stuff together.

Soy Maple Salmon

  • soy sauce
  • real maple syrup
  • szechuan seasoning
  • sesame oil (just a tiny)
  • sesame seeds

Broil for 10-15 minutes on high or until salmon is cooked through.

Random Veg Stir-Fry

  • 1 can green beans
  • 1 bag of frozen tri color peppers- Trader Joe’s
  • 1 box of chopped broccoli
  • 2 cans of sliced water chestnuts
  • hot and spicy stir fry packet – dry seasoning
  • soy sauce
  • 1 tsp sesame oil

Cook all veggies with seasoning until desired softness and flavor.

Brown Rice


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This weekend was great! It was nice to be in Columbus since we had not been in town on the weekend in a while. We started off Friday night by having John and Ashley over for dinner. Later that night we went out and met friends for a while.

Saturday morning Brady and I woke up and ran 13 miles! We didn’t start until after 8 and it took up almost exactly 2 hours. We were tired afterwards and it was super hot so we hit up the pool in the afternoon.

After the pool, we headed to the Crew game(professional soccer)! It was a great game and we had a great time with Jen and Duke and Josh and Jamie!

By Saturday nigh, after the run – pool/sun- soccer game, I was exhausted! I crashed on the couch shortly after my cousin Elizabeth arrived for the night.

Sunday was another busy day because we moved Brady’s sister, Janelle, to college for her sophomore year at Wittenberg! We were excited to get our favorite college subs for lunch!

Then we came home and did some things around the house that we had on the list. I needed to go to the store for some more fruits and veggies so I just threw together some random stuff that was left in the fridge.

It turned out great! It was just what I wanted – a huge plate of veggies.

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Veggies with Balsamic Ricotta

  • 1 yellow squash
  • 1 zucchini
  • 3 green onions
  • 1/4 of a bell pepper
  • garlic wine seasoning from Melting Pot – my favorite seasoning in the world!
  • 1/3 c. low fat ricotta cheese
  • 1-2 tablespoons balsamic salad dressing
  • salt and pepper
  1. Cut up veggies and saute in a pan with seasoning (I left some zuc. raw). Cook until tender, but not mushy.
  2. While veggies are cooking, mix dressing and ricotta in a food processor or magic bullet.
  3. Add some of the ricotta to veggies when they are almost done.
  4. Serve the veggies on a bed of lettuce for added volume and add the rest of the ricotta mixture

It was so good, simple, filling and fresh! I ate mine with a piece of sprouted sesame bread!

I spent the rest of the weekend eating veggie sandwiches, seriously.

  • Friday lunch
  • 2 after our run on sat.
  • veggie sub for dinner sat night
  • veggie sub for lunch on sun.


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