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We had this meal for supper tonight and today was a very long day.  I suspect that I’ll be much faster at making it next time but it was relatively easy to prepare and most of the items I have on hand on your average day so it works out well.  I did catch myself short though – I forgot to buy kale at the grocery store yesterday so I used spinach instead (the chopped frozen kind) and it turned out just fine.

INGREDIENTS:

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I LOVE brunch!  I love it so much that when my husband and I got married, we had a morning wedding so we could serve brunch for our meal at an afternoon reception.  Yeah, yeah, there were other contributing factors, but it does not diminish my love of brunch!  I think it’s the flexibility of it that I like.

This Sunday we invited a couple over.  It was my friend’s birthday a few weeks ago and I didn’t get to see her so this is her celebration brunch.  I had a tough time coming up with something to make though.  She doesn’t like eggs. Or tomatoes.  So, eggs cooked in tomato cups was off the menu – but just as an fyi, they are delish.  I needed to come up with something easy and not too heavy since I baked her a Peanut Butter Chocolate Cake for dessert – and it is rich!  Stuffed French Toast was a serious contender, since that’s one of her favorites, but the meal had to be uber easy since mornings can be pretty crazy around here at the best of times, let alone when we have to prepare for company too.

Finally I settled on Read the rest of this entry »

Clean Eating 1Sorry – no picture of my own finished product this time.  But check out the cover of the March/April 2010 issue of Clean Eating and it looked just like that!

It was all rush rush rush tonight and we ate dinner in shifts.  It didn’t take too long to throw together at all – which is great!  Even better, my son enjoyed washing the veggies for med – which is ok by me since it tends to be ‘two for the pot, one for him’.  It’s a win win situation.  For the second week in a row, I had all of the ingredients on hand AND this time I don’t even have any substitutions to list either!  Look at me go!

Ingredients:

I have to admit, I’m not exactly sure what puts the ‘Island’ in these Island Paradise Bean Burgers but I was really curious to see how these would turn out as I’ve never even had a veggie burger before!

Hopefully I’ll impress you when I say, I actually had all of the ingredients on hand this time!!  The only situation I had this time around was the beans.  I had beans in my cupboard, sure, but it was a bag of dry beans.  I have a confession: I’ve never cooked dry beans before!  I know, it’s killing you – you want to ask, why, then, did I have a bag of dried beans?  Even more odd, I also have a bag of white beans in my cupboard.  Uh huh.  Yup.  Makes all kinds of sense, doesn’t it?

I figured all you had to do was cook the crap out of them so, Read the rest of this entry »

I got this recipe from the March/April issue of Clean Eating.  It is so easy to prepare!  Since I decided to prepare them at the last minute, there was no time for me to go to the grocery store so as per my usual lately, I had to make some substitutions, which I’ve noted below, and I did let my husband check to see if they were done while I was feeding my daughter.  The problem with this is that his version of done is quite different from mine – so they were a little over cooked.

I served it with simple roasted potatoes, green beans, broccoli and grilled red pepper.

The picture below is what it was supposed to look like – the picture from the magazine.

Ingredients:

  • Olive oil cooking spray
  • 1/4 cups whole-wheat panko
  • 1 tbsp pine nuts, toasted
  • 2 tsp red wine vinegar
  • 2 cloves garlic minced
  • 1/4 tsp fine sea salt
  • 1/4 tsp dried red pepper flakes
  • 1 flank steak about a pound, trimmed of visible fat
  • 3 oz spinach leaves
  • kitchen string

Read the rest of this entry »

I know that the weather is getting warmer and it’s an odd time to be making soup, however, my daughter has started on solid foods and the next introduction for her will be butternut squash. Besides, the nights are still chilly enough to make this soup perfectly cozy!

I adapted this recipe from the Autumn 2003 issue of the LCBO’s Food & Drink magazine.  Yummy!  The original recipe was Pumpkin & Apple Soup with Roasted Black Walnuts.

My version is below;

¼ cup (50 mL) butter

3 cups (750 mL) chopped onion

6 cups (1.5 L) chopped butternut squash

2 cups (500 mL) peeled and chopped apples – spy are best for cooking but any kind will do

1 tsp (5 mL) brown sugar Read the rest of this entry »

So, in my quest to create a healthier household I was looking for some supper ideas and I came across this recipe a couple weeks ago.  We’ve tried it a couple times now and each time it was delish!  And, my favorite part, I was really able to throw it together in less than 30 minutes!

This recipe came from the Womens Health Magazine website.  Serves: 4, 264 cal/serving

Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 2 C reduced or no sodium chicken or vegetable broth
  • 2 medium zucchini, halved lengthwise and thinly sliced
  • 1 can cannellini beans, rinsed and drained
  • 1/8 tsp ground black pepper
  • 1 1/2 C cooked diced chicken
  • 2 tbsp prepared pesto Read the rest of this entry »

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About

A mom. A wife. A sister. A friend. An Aunt. A chauffeur. A referee. As any mom out there knows, you become what you need to be. The trick is to not lose yourself in the process. Today, we choose to lead our families back to a healthier state. Physically. Mentally. Together.
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