Category: Food

Did you know that we should be eating between 2 1/2 to 6 1/2 cups of vegetables per day?  I don’t know about you, but, for me, that can sometimes be hard to do.  I’m thinking I’ll give these a whirl to help with my “needed” consumption.  🙂

• 6 eggs
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 oz. shredded fontina cheese  *I will probably use veggie cheese in mine.  😉
• 1 cup loosely packed chopped chard
• 1 small leek, thinly sliced crosswise
• 1 cup mushrooms, thinly sliced
• 1 cup sliced asparagus
• 4 oil-packed sundried tomatoes, finely chopped

1. Preheat oven to 350 degrees.
2. Whisk together eggs, salt, and pepper in medium bowl.
3. Stir in cheese, chard, leek, mushrooms, asparagus, and tomatoes.
4. Spoon mixture into 12 lightly greased muffin cups.  Bake 20 – 22 minutes, until just set.  Let cool 5 minutes, remove from tins, and serve immediately, or cool completely and refrigerate or freeze.

Don’t these sound great?!

Love,

Lisa xoxo

Better Nutrition, May 2018

We make this quite often!  Do try!

• 2 tablespoons (2 turns around the pan) olive or vegetable oil
• 1 medium yellow skinned onion, chopped
• 1 large red pepper, seeded and chopped
• 1 large green pepper, seeded and chopped
• 1 large jalapeno pepper, seeded and chopped
• 4 cloves garlic, crushed and chopped
• 1 cup pale beer or vegetable stock/broth (we use broth)
• 1 (32oz.) can crushed tomatoes
• 1 (14oz.) can black beans
• 1 (14 oz.) can dark red kidney beans
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon cayenne hot pepper sauce, several drops
• 1 teaspoon coarse salt
• 1 cup spicy vegetarian refried beans

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.  Saute for 3 to 5 minutes to soften vegetables.  Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt.  Thicken chili by stirring in refried beans.  Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions and tomatoes.  Serve with tortilla chips.

Enjoy waking up lots of your taste buds!

Your friend,

Lisa

Boy, was this a winner!  (thank you, Publix, for sharing :))

nonstick aluminum foil

3 oz. pepper Jack cheese, shredded

4 pork chops, your choice

2 teaspoons mesquite seasoning

1/4 cup sliced green onions

1/4 cooked bacon pieces

1/4 cup mayonnaise, your choice (we used olive oil mayo)

1 teaspoon chipotle pepper sauce

1. Preheat oven to 425 degrees.
2. Line baking sheet with foil.
3. Shred the cheese, season pork chops with mesquite seasoning and place on baking sheet.
4. Combine cheese, onions, bacon, mayonnaise, and pepper sauce.
5. Spread cheese mixture evenly over the chops.
6. Place on middle rack of oven and bake for 8-9 minutes.
7. Increase the heat and broil for 2-3 minutes until the pork is browned.  145 degrees.

Rainbow Slaw

5-6 radishes (optional), thinly sliced

1/3 cup sliced banana peppers (or pepperoncini – that’s what we used), finely chopped

1 bunch of cilantro, coarsely chopped

1 lime (but, we used two)

2 tablespoons (or more) of canola oil (we used grapeseed; avocado, etc. would be good, too ;))

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/4 cup sliced green onions

6 cups of shredded cabbage

*we made an additional dressing recipe to add more flavor and indulgence:

1/2 to 1 cup apple cider vinegar

2 tablespoons mayonnaise

1/1 1/2 tablespoons of sugar

Whisk together well.  We then added this dressing to the recipe’s dressing – lime and oil.

1. Shred the cabbage, slice radishes, chop peppers, chop the cilantro leaves.

2. Stir in all ingredients and, then blend ’em a little and, pour the dressing.  Mix                       thoroughly.

Yum!  Yum!  YUM!  There are sooo many flavors in this meal.  Your tongue will be very alive!  EnJOY!

Love,

Lisa