KITCHEN STORIES : FAVORITE BEANS & RICE

This shouldn't even fall into the category of "recipe" because it's so simple to make.  These days what I look for in a meal is easy, quick, and healthy / low calorie.  I am by no means a cook but in the past I always enjoyed the process of making / baking, photographing food, and sharing it here so I am challenging myself to doing this more frequently again.  

I try to incorporate beans of some sort into most dinners since I am vegetarian.  For Hunter who wants to eat meat every once in awhile, this is the perfect thing that I can whip up enough for both of us and he adds grilled chicken to his. Here's what you need: 

1 cup of brown rice (simmers for about 45 minutes)

1 cup (dry) or canned black beans

1 cup (dry) or canned pinto beans 

chopped onions

chopped red peppers 

fresh basil 

fresh chopped garlic

black pepper 

If you use dry beans they take a little more preparation and cooking before adding vegetables. Otherwise,  combine the canned beans, onions, peppers, basil, and garlic into one pot and let simmer for about 30 minutes.  I don't measure the vegetables, just put as much or as little to your liking.  We added cherry tomatoes and a hint of cilantro to the top.  Sprinkle with pepper, a squeeze of fresh lime juice, and enjoy. 

XO 

HOMEMADE GRANOLA FOR LIFE

This is a my idea of perfect snack.  My mom has been making homemade granola for umm forever. You can make a huge batch of it to last all week (or two).  We like to distribute it into plastic baggies, take it to work, pack it in lunches, etc! 

You will need: 

4 cups oats (gluten free if you wish) 

2 cups sliced almonds

2 cups coconut 

approximately 1 cup raisins, pumpkin seeds, walnuts, dried apricots 

sprinkle with cinnamon and honey OR agave nectar to sweeten 

This makes a big batch and there is no right or wrong to the measurements of granola.  You can use more of the stuff you like better (thats what I do aka more walnuts, more cinnamon - always!) .  I've also used cranberries rather than raisins and you could throw in any other dried fruit that you fancy. 

I then spread the ingredients on a baking sheet, cook on 350 for about 30 minutes.  I like to check every 10 minutes and stir it up a bit so the stuff on bottom gets browned and crunchy as well.  

Enjoy! xx

JUICING 101 : TIME TO DETOX

I am so ready for a detox after the holidays. Aren't we all? I mentioned not making resolutions, mainly because for me I feel they are too fleeting.  Especially when it comes to health / working out.  With the busyness of life and a weird schedule of working taking care of myself sometimes falls on the back burner (unfortunately).  I know if I am going to be fit and healthy for good then it has to be a lifestyle change.  I am a vegetarian / borderline vegan and sometimes it's hard to find quick solutions for healthy eating...I want to commit more time to preparing healthy meals and perhaps juicing a meal a day.  I began juicing this weekend and was pleasantly surprised by these combinations: 

Citrus Green Tea Detox: 

1 grapefruit

1 oranges

1 cup of brewed green tea

half of a lemon (just squeezed juice)

half of a banana

a few cubes of ice

Green Detox: 

1 peach

handful of fresh spinach

1 cup of pineapples (I used frozen in place of ice)

half of a banana 

coconut milk

The first was a little bitter for me, but super healthy so it was worth it.  The second was pretty delicious despite the spinach (I thought it would taste weird) but it was great! I'll be experimenting with more juices and smoothies this week and will be sure to document my finds.  xx

LEMON PEPPER ZUCCHINI SALAD

I eat a salad almost every night for or with my dinner.  I came across another zucchini salad recipe and thought I would try my own take on it.  It's kind of nice to switch it up sometimes, while still keeping with healthy vegetables.  Plus this is vegan and gluten free!  

2 zucchinis 

cherry tomatos (cut in half, used almost the whole crate)

pumpkin seeds (1/4 cup)

sliced almonds (1/4 cup)

fresh basil 

artichoke hearts (small jar)

for the "dressing" I squeezed half a lemon, half a lime, a little olive oil, and sprinkled with garlic and pepper.  

(I added some sea salt and feta cheese to Hunters) 

 It was delicious!  The two zucchinis made about 4-5 servings, so alter it as you please. 

A ( GLUTEN FREE ) CORN SALAD

I made this salad last week and we ate a little everyday until it was gone.  It was so good! 

You need: 

4 stalks fresh corn

1 red pepper 

1/2 onion 

1 lime

1 c. chopped walnuts

1/2 c. crumbled goat cheese (leave off the cheese to make it vegan as well)

cherry tomatos 

fresh basil

pepper and garlic to season 

This is such a quick and easy recipe.  While the corn boils, chop up all your other ingredients.  Let the corn cool and mix everything together.  Squeeze the lime and stir. Top with your goat cheese and seasonings.  It's best when it's been chilled for a bit.  Also, there's no messing this one up so if you want to add more or less of the above ingredients depending on your taste it will still be superb. 

EATS : FAVORITE SMOOTHIE

I've been making this for the breakfast far too often! It's definitely my favorite.  So healthy and delicious. 

HOMEMADE GRANOLA

This is one of my very favorite healthy snacks and its sooo easy to make.  I did my own take on a recipe from my mom.  

You will need:

4 cups rolled oats

2 cups sliced almonds

2 cups shredded coconut 

That is the basis of the granola and for the other ingredients I didn't measure but just threw in what felt right including :

agave nectar, cinnamon, pumpkin seeds, walnuts, golden raisins, figs, dried cranberries, and dried apricots.

Starting with the oats and nuts, I spread them evenly on a cookie sheet and drizzled agave nectar and cinnamon over the top.  Mix it all up, you want to make sure everyone gets some agave nectar so they bake all crispy, golden brown, and nice like.  My mom uses a fourth cup of olive oil, half cup of honey, and half cup of apple sauce, which also turns out amazing but the agave nectar has less sugar then honey and less fat than olive oil.  Bake on 350 for 30-40 minutes, just check them at 30, I like things on the crispier side so I left it for 40.  Then add all your dried fruit and shake it up.  I bought everything in bulk from the local health food store, I wanted to use raw nuts and the lowest sugar/sodium ingredients possible. This is such a delicious, healthy snack and doesn't go bad/stale very fast! And you can make lots of different versions with various nuts and dried fruits. It is also a great gift for friends, packaged all cute mason jars or something of that sort!

Enjoy!