Post by ourcrazynavylife on Jul 19, 2016 23:54:39 GMT -5
These are my two favorites from the week.
Pepper "nachos" Modifications: I used a can of tomato sauce instead of salsa and I used way less cheese to top them. I used the little sweet peppers and just cut them in half instead of bell peppers.
1. Slice banana in 1/2" coins and lay flat in a container/dish/etc. place in freezer for 4 hours (overnight even better) 2. Take frozen banana pieces and combine with other ingredients. (Milk just for texture). Blend in food processor well. 3. Enjoy (can sit in freezer after blending if you prefer a firmer ice cream)
Thanks for starting this ourcrazynavylife! We've been trying to reduce how much red meat we eat, so any chicken and fish recipes you've got, I'll take em!
Post by ourcrazynavylife on Jul 21, 2016 0:36:30 GMT -5
I don't really have a recipe but I like to do Waldorf type salads for lunch or dinner on class nights.
I'll do a serving of kale (could use fresh broccoli too) A scoop of greek yogurt Cut up strawberries Chopped up turkey bacon (cooked of course) Maybe a dash of pepper Walnuts optional
Stir it all up and pack it for lunch. Kale holds up really well in the fridge overnight and doesn't get soggy like lettuce.
Anyone have healthy cake/dessert recipes? I was craving cake with icing the other day so bought angel food cake, strawberries, and cool whip. The angel food cake was yuck! Threw that out. I haven't tried the cool whip yet.
ourcrazynavylife lol that sounds like the almond joy avocado truffle recipe I saw. Love avocado & love chocolate, but together?! No gracias! Let me know how those pumpkin ones come out!
Post by ourcrazynavylife on Jul 21, 2016 7:54:13 GMT -5
littlelion one of my favorite things to do is use "mug recipes". They're not healthy or clean by any means. However it does provide you with portion control since it only makes one piece and then you don't have a whole pan of brownies or cake sitting around to tempt you for the rest of the week.
ourcrazynavylife lol that sounds like the almond joy avocado truffle recipe I saw. Love avocado & love chocolate, but together?! No gracias! Let me know how those pumpkin ones come out!
We also once tried black bean brownies. Do not recommend. Blech!
We make this in the fall when we're looking for a vegetarian dinner. It uses quite a bit of cheese, but I love the flavor of the apples and carrots. diethood.com/apple-cheddar-cheese-soup/
Does anyone have a good squash soup recipe? We've tried a couple and not had a lot of success. Maybe I need a better food processor, but we couldn't get it smooth enough.
That sounds... Awesome!! I hate the techno/dance beats most programs use to get you moving. Makes me want to move out the door. I would totally do this!
Post by ourcrazynavylife on Jul 24, 2016 13:49:28 GMT -5
raven I can send you the link to look at if you want. The challenge pack launches the 27th and the base pack launches the 28th. They're expecting it to possibly sell out.
Post by ourcrazynavylife on Jul 24, 2016 13:51:24 GMT -5
Fixate French Toast
For the egg wash- 2 eggs 2 Tbsp almond milk (regular works fine too) 1 tsp syrup 1/2 tsp cinnamon (or more ) And I added a bit of vanilla extract as well
Scramble all of that & then dredge your bread of choice for a couple min on each side (recipe calls for Ezekial bread, but I just used regular whole wheat)
Then just brown in a pan with a little coconut oil & you're set!
ashlantic we do a roasted carrot and butternut squash soup that is pretty amazing (if I do say so myself) I cube the carrots and squash, toss them in olive oil and salt and pepper and PPP in a 375 degree oven. While they are getting tender I start on the onions and get them tender in a big soup pot on the stove top, add a little white wine to deglaze (you could just us broth if you wanted to) add more broth and then add the roast veggies. Since the squash and carrots are already soft I just put in my emersion/stick blender and buzz away. Towards the end I might had a little milk or cream (depending what I have on hand) and blend again. Season to taste. I am a really big texture person, especially when it comes to squash and I love this soup. It is a fall go to in or house. It's a nice thick soup and is very filling.
ashlantic we do a roasted carrot and butternut squash soup that is pretty amazing (if I do say so myself) I cube the carrots and squash, toss them in olive oil and salt and pepper and PPP in a 375 degree oven. While they are getting tender I start on the onions and get them tender in a big soup pot on the stove top, add a little white wine to deglaze (you could just us broth if you wanted to) add more broth and then add the roast veggies. Since the squash and carrots are already soft I just put in my emersion/stick blender and buzz away. Towards the end I might had a little milk or cream (depending what I have on hand) and blend again. Season to taste. I am a really big texture person, especially when it comes to squash and I love this soup. It is a fall go to in or house. It's a nice thick soup and is very filling.
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