Did you eat a lot of chocolate on Easter? Or like me, still eating chocolate? Okay, so I kind of got distracted from healthy eating or, as some like to say, dieting. I’m back at it and just got back from the grocery store and ready to follow Simply Healthful’s two-week meal plan so I can shed those stubborn 5 lbs. If you click over to the post there is a grocery list and meal plan for two weeks to make it easy. Nothing is processed on the meal plan and lots of fresh, fresh food. The recipes are found in the “recipe” section of the blog. Now I’m going to go make me a Mango Coconut Delight.
Need a way to get vegetables down your kids? Make them a Blueberry Flax Shake. I’ve been making it every morning for a healthy way to jumpstart my day, and my kids beg for their own cup (straw included). My sister Marleen made up this recipe, and it’s so good and healthy and filling. And I promise–your kids won’t know that there are vegetables mixed in. Below is the recipe. Check out Simply Healthful for more healthy recipes.
Bathing suit season is around the corner, so I’ve been uping my salad intake and lessening my daily carbs (at least trying!). I really like this apple fennel salad. Not many ingredients and the dressing lasts a few salads.
Yummy, yummy applesauce. I am not an applesauce girl, but Mom’s receipe makes my mouth water. So, so good. Okay, I finished the applesauce. I think I learn something new everytime I can. This time it was put screw tops on when cooking! Can you believe I completely forgot to put the screws on?? I was wondering why the lids weren’t popping. Well, I did manage to get a few bottles and we already went through two bottles. Here’s my Mom’s yummy applesauce recipe.
My head is spinning with our never-ending computer problem chaos. This week the problem is can’t load my pictures from my camera, and some of the software is not working. I’ve been avoiding the computer all week. Long story and no it’s not a virus. Just old. It’s been going on for, let’s see, umm…years. I want to get this computer. But the hubby refuses. Back and forth, back and forth. We’ve not budge from our separate opinions. Well, okay I guess I have because it’s been such a week of headaches that I went and randomly bought a computer without him knowing. But it’s one he would approve. So, he got his wish. However, I did tell him that I’ve not put my foot down on the computer I want. Oh, yes I will get that one day.very soon.
I am yearning for my own vegetable garden. I want to be able to walk out of my kitchen, grab all the vegetables I need for our nightly dinner salads. This summer was suppose to be the year I got my act together and built vegetable boxes and planted seeds. I even have the spot picked out in my backyard. Lack of time has been my enemy. Perhaps potted vegetables will do. In the meantime I’ve been enjoying my mom’s garden of herbs, onions, tomatoes, eggplant and a variety of fruit.
This weekend has been a domestic one. I’ve been busy in the kitchen baking, cooking and canning–with in between breaks of elevating my feet. I had this huge bag of apples, we picked the weekend before, and needed to use as many up before they started spoiling. So I baked a really yummy apple pie (that’s already almost gone!) and jarred applesauce. In addition to our large breakfast we have on conference morning.
Seth brought home the other day an eggplant and chile peppers from a co-worker’s garden. So tonight for dinner I made our favorite eggplant salad. This dish makes my mouth water. It’s so yummy, fresh and easy to make. Grilled vegetables work best so it’s ideal for summer or the winding-down warm evenings.
Grilled Eggplant Salad with Cilantro-Lime Dressing
Dressing:1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon brown sugar
1 tablespoon Thai fish sauce
1 tablespoon minced seeded Thai, hot red, or serrano chile
2 garlic cloves, minced
Salad:12 cherry tomatoes, quartered
12 (1/2-inch-thick) slices eggplant (about 2 pounds)
1/4 teaspoon salt, divided
6 (1/2-inch-thick) slices red onion
1/4 cup torn mint leaves
1/4 cup torn basil leaves
To prepare dressing, combine first 6 ingredients in a bowl; stir well with a whisk.
Prepare grill or broiler.
To prepare salad, combine tomatoes and dressing, and set aside. Sprinkle eggplant with 1/8 teaspoon salt. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is done. Remove eggplant from grill rack or pan; set aside. Sprinkle onion with 1/8 teaspoon salt. Place onion on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until onion is tender.
Arrange eggplant and onion slices on 6 plates. Top with tomato mixture; sprinkle with mint and basil.