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Topic: Healthy Eats-Along 2013  (Read 15800 times)
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TkRainy
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« Reply #70 on: April 30, 2013 10:44:30 PM »

Have you tried those veggies noodles?  You could substitute those for the regular noodles in your baked mac n' cheese.  My hubby is picky about those kind of things but he actually really loves the veggie noodles and you can hardly taste a difference.  That way you are sneaking in some veggies into something that wouldn't normally have 'em. 

Oh, I add frozen vegetables to everything I can get them into! I haven't heard of veggie noodles before. I'll look for them next time we grocery shop!

We don't have much money at the moment, so we don't buy fresh meat anymore (We used to do a low carb diet) but when we do we always grill them.

Thanks you guys!
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« Reply #71 on: April 30, 2013 10:59:22 PM »

Beans are cheap and healthy! Especially cheap if you buy dried ones and soak and boil, but even canned beans are pretty affordable. Like veggies they're good to add to so many things--soups, salads, I have a pasta recipe that has a bean sauce that is so good. Roasted chickpeas are one of my favorite snacks and you can flavor them different ways.

Basic Roasted Chickpeas

2 cans chickpeas, drained and rinsed (it seems like a lot, but they shrink down when they cook, if you only do 1 can you'll be sad Smiley )
1-2 Tablespoons oil or omit and just use Pam spray
Sea salt to taste
Black Pepper to taste
1 teaspoon garlic powder/granulated garlic, optional
1/2 teaspoon or more red pepper flakes, optional

Preheat oven to 425*F. Spray rimmed sheet pan with Pam or drizzle with oil. In bowl (or just on the pan) mix chickpeas, seasoning, and additional oil if using. Bake, stirring every 10-15 minutes. After 25-30 minutes begin tasting. You want them to be pleasantly crunchy and brown, no longer mealy, but not burned.

Salt and Vinegar Chickpeas
http://ohsheglows.com/2010/08/03/easy-salt-vinegar-roasted-chick-peas/
« Last Edit: April 30, 2013 10:59:41 PM by MareMare » THIS ROCKS   Logged

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« Reply #72 on: May 11, 2013 09:26:44 PM »

Hey all! Let's get back on the healthy eating train and share our finds/experiments! I messaged my ex-roommate a while back to see if she still had an awesome recipe we used to make about once a week. It's soooo good. And vegetarian! Vegan if you omit the sour cream.

Black bean pasta

I finally got the recipe for spicy black bean pasta, sorry it took so long!!!

1-onion
lots of garlic
1-tbl. veg oil
1-15oz can black beans
1-16 oz can stewed tomatoes (W/ mexican sesoning)
1/2 C. picante sauce
1-tbl. chili powder
2- tsp. ground cumin
1-tsp crushed oregano

Cooked Rotini Pasta

Chopped cilantro
Spanish peanuts
Sour cream

Saute onions and garlic in vegetable oil in a large pan. Add the rest of the ingredients and simmer for 10 minutes or so. Serve over pasta. Top with chopped cilantro, sour cream, and spanish peanuts


I've got this in the fridge firming up right now, I'm excited to try some in the morning!

http://www.oatmealwithafork.com/2013/03/20/no-bake-almond-butter-bars/
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« Reply #73 on: May 13, 2013 11:22:29 AM »

Sounds good! I made some almond flour crackers with sesame seeds a while back and they were yummy! I have several gluten free friends so we try to have snacks for everyone at our guild meetings.
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« Reply #74 on: May 13, 2013 04:40:38 PM »

I made some crackers the other day from sunflower seeds, parmesan cheese and water all blended up, smooshed into a pan and baked for ~30 minutes. They turned out pretty tasty!

I finally tried these quinoa pizza bites that I've been seeing around pinterest for months....http://fitsuccess.blogspot.com/2013/02/healthy-snack-quinoa-pizza-bites.html. They were a little bland but still a fun snack. I'd make them again.
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« Reply #75 on: May 13, 2013 05:36:23 PM »

Yum! I always forget about quinoa!
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« Reply #76 on: May 25, 2013 03:16:41 PM »

I made these lettuce wraps for dinner the other night. They were really yummy. I doubled the sauce because it was extra delicious Smiley.

http://www.myrecipes.com/recipe/hoisin-peanut-lettuce-wraps-50400000121404/

If you don't like tofu, I'm sure you could replace it with ground chicken.
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« Reply #77 on: June 01, 2013 11:44:32 PM »

Yum! Did the hubby like it? Or more for you?

I was stuck at the airport today so made up a two week healthy dinner plan menu! I do so much better with a plan Cheesy
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« Reply #78 on: June 02, 2013 02:47:38 PM »

The hubby really liked it! The way the tofu is prepared (kind of smooshed in little bits and then scrambled) makes the texture really similar to ground chicken.

What are some of the things on your meal plan, Mare??
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« Reply #79 on: June 02, 2013 07:47:45 PM »

Nothing too complicated, but trying to cook one night and use the leftovers in another way the next night. Buy a rotisserie chicken, make tacos with it the next night. Have hamburger patties with boiled potatoes one night, brinner the next night by turning the leftover boiled potatoes into hash browns. Making some easy things like soup and salad, or soup and corn bread, and making sure to have a salad and/or veggies at every meal.

I've heard and read a lot lately about how good homemade broths/stock are for joint health, so I am going to try to make a few each week, I am always trying to help control my RA.

Some of our veggie sides for this week and next week--Asian slaw, "fried" cabbage n apples, cauliflower mash, roasted broccoli, sauteed mixed fresh veggies and mushrooms, something with edamame.

I am also going to go back to making carb/veggie mixed dishes that are heavy on the veggies, light on the carbs. So for a batch of fried rice, I might use 3-4 cups veggies, 1/2 a cup meat, and 1 cup rice. Ditto with pasta dishes, I found a recipe recently that used pureed cauliflower in the mac and cheese sauce.
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