Hearty Steel Cut Oats

Have you ever had steel cut oats? I tried them for the first time about a month ago. If you're one of those folks that doesn't really enjoy the texture of oatmeal, this might be the fix for you. The steel cut oats are much thicker and more chewy and hearty....so the final product isn't goopy like regular instant oats.

Steel cut oats may seem healthier, but I'm pretty sure that there's not a huge difference when compared to regular oats, the only difference is the way the grain is cut. But any kind of oatmeal is a great choice for breakfast...as long as you cook it yourself!


Hearty Steel Cut Oats
Serves 2-3

2 1/2 cups water
1/4 tsp salt
1 cup steel cut oats
2 tbsps natural maple syrup (none of that glorified high fructose corn syrup nonsense!)
1 dash of nutmeg
1/2 tsp cinnamon
(brown sugar or raw if this is not sweet enough for you...or you can sweeten with a bit of almond milk)
Top with fruit, nuts, etc.

Bring water and salt to a boil. Add oats, and reduce heat to simmer, stirring often. Can take up to 20-30 minutes to absorb the water and be cooked. But remember, the oats will always be chewy.

This is a great breakfast to make double of and reheat throughout the week. Just add some almond milk and heat up in the microwave! :)

Question of the Day:

What do you usually eat for breakfast?



Ginger-Lime Kale and Sweet Potatoes

This is my new favorite dish. I've prepared it twice in two weeks. The flavors in this recipe are very good and eat ingredient really stands on its own but they come together quite nicely. I also love it because of how good it makes me feel. It's very good for the digestive system and for the skin. It's no secret that hearty greens can give you a glow.

This recipe is based on one from Clean Eating Magazine. I found it while scouting around for cooking inspiration. I made a few changes and this version is not only cheaper, but includes more of my favorite ingredients!


Ginger-Lime Kale and Sweet Potatoes
Serves 4-5

2 cups sweet potatoes, cubed
2 tbsp olive oil, divided
1 sweet onion, chopped
2 cloves garlic, minced
1-2 tbsp ginger, chopped finely (or grated)
8 cups kale, washed and chopped
1 can chick peas, drained and rinsed
1 handful dried cranberries
Juice of one lime
Season with salt

Directions

1. Preheat the oven to 400. Chop your sweet potatoes and toss them in 1 tbsp olive oil. Spread on a cookie sheet and bake for 25 minutes, until tender and lightly browned.

2. While your taters are baking, heat the remaining 1 tbsp olive oil in a dutch oven over med-high heat. Add onion and cook for 5 minutes, or until translucent. Add garlic and ginger and cook for another 30 seconds (turn down the heat a bit).

3. Add kale and cover. Stir once it starts to wilt, turn temperature down to low and simmer for 10 minutes, stiring once or twice.

4. Add chickpeas and dried cranberries and cook until heated through. Now throw in your cooked sweet potatoes.

5. Stir together with the salt and lime juice and make sure everything is heated through. Now serve it up in huge mounds and consume! :)

Question of the Day:

Have you ever tried kale? Do you like greens?

The Superbowl and How We Roll

If you've gotten to know me any kind of well in your time following my blog you know that one of the things I value most in life is simplicity. I love cutting down on the clutter, cutting down on spending, and making do with the little things. It is foundational in our marriage and I think that's one of the reasons we are so happy.

One of the ways we cut down is by saying no to cable. Why spend the money on it these days when you can get instant streaming on Netflix?

The only time this gets to be a problem is superbowl time. Here was our set-up last Sunday....

Yup, we watched the game on a little computer screen situated on top of our Moroccan pouf. I thought it was splendid, and it was nice and low key. I also got to learn how to be a commentator, because when John would run to the kitchen there was no big screen to keep in on the action, so I did my best to bring him back in...

"Ok, they are all lining up."

"Someone just jumped on someone else."

"There's 1 down and 10 of something...."

The only snack I made was this bean dip. I have to say that this picture isn't very appetizing, but as I find most game foods absolutely disgusting, it fits.

This dip is NOT disgusting, though. It's delicious, and even though it's not as healthy as a carrot, it isn't as bad as a steaming pot of queso either...

Mexican Black Bean Dip

1 can black beans, rinsed and mashed
3/4 to 1 cup salsa
1/3 cup mexican-blend cheese
2 tbsp cream cheese
salt and pepper
dash of garlic powder
more cheese for topping

Mix the first 6 ingredients in a bowl and microwave until melted (stirring every 30-45 seconds.)

Turn on your oven broiler to high and put the dip into a serving dish and cover with cheese. Broil for 3-4 minutes, until cheese is melted and bubbly.

Serve with tortilla chips.

Question of the Day?

What's your favorite superbowl food?



My Favorite Foodie Sites

In response to Wednesday's post I received the following comment:

"I’ve been dying to hear about your progress! I have been
curious about cutting meat out for a while now but I have to do it subtly as my
guy would NEVER go for it. The benefits sound amazing – too good not to try!
Where do you go for recipe inspiration?"

Great question Meghan! And one I'm delighted to answer. Here are the sites I go to most frequently for recipe inspiration, and they never let me down.

OhSheGlows.com - Vegan Recipes by Angela Liddon

DailyGarnish.com- Vegan/Vegetarian Recipes by Emily Malone

EatingBirdFood.com - Healthy Recipes by Brittany Mullins

NeverHomeMaker.com- Healthy recipes by  Ashley

The Whole Foods Recipe Page

The Engine 2 Diet Recipe Page

That's just to name a few. I also find a lot of great recipes and inspiration on Pinterest. I have an entire board full of healthy veggie recipes! Check it out here. 

Hope this helps you find some great ideas for the kitchen and inspires you to up your veggie intake! Happy eating!

Question of the Day:

Do you have a favorite veggie site that I didn't mention? Share it!

Roasted Vegetable and Feta Pitas

I savored every last bite of these. Not only do they make for a healthy meal, but they also might make a great meal to clear out leftover veggies in your refrigerator.

I found inspiration for this recipe on the Whole Foods site, as I so frequently do. But changed a thing or two here and there according to my liking and the amount of time I had.


Roasted Vegetable and Feta Pitas
Serves 4

1 pkg baby bella mushrooms, sliced
2 zucchini, cut lengthwise and then sliced
1 red onion, cut into lage wedges
1 red bell pepper, cut into chunks
3-4 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper
4 oz (or more) feta cheese
4 whole wheat pitas

1. Preheat oven to 425.

2. Prepare all of the vegetables and place them in a large bowl. Toss in the vinegar, oil, and salt and pepper and arrange on a large baking sheet.

3. Cook for 30-45 minutes, or until very tender and juicy.

4. Remove pan from oven and place pita straight on the oven rack for 5 minutes.

5. Cut pitas, add veggies, and sprinkle feta throughout.

6. YUM!

Consumer Anarchy: Granola Protein Bars

You all know how much I love being a consumer anarchist. When I make something myself, or find alternatives to what I have been told I need, I feel like I've taken on "the man" in a huge way. As these granola bars baked, I sat at the kitchen table with receipts and recipes in hand, a calculator, and a grin. I discovered the following:

Kashi Granola Bars (which I usually buy) cost a whopping $0.67 per bar. 

These little puppies? Half the price. Just $0.37 a bar to make...and they make 12 bars instead of the 6 you get when you purchase at the store.

Not only are you saving yourself a lot of mula by making them at home, but you are also saving your health. Next time you dig into a store-bought granola bar (and after reading this, I really hope you don't...) read that ingredients label. You'll find that that health bar isn't all it is cracked up to be, especially if you purchase Quaker or other cheaper brands.

These are a whole food, the only thing in them, are the simple ingredients you are about to read. And that just makes them taste that much better.

John's response to the granola bar? "Very tasty! And I love knowing exactly what's in it!"

For this recipe, I used Healthy Green Kitchen's suggestions and a swap out of my own when I didn't want to pay $18 a pound for hemp seeds. ($18 a pound?!?!) Also, see her site for the nutritional info on this bar!




Homemade Granola Protein Bars
Makes 12 bars

2 1/2 cups raw oats
1 cup dried cranberries
1/2 cup organic natural peanut butter
1/2 cup Greek strained yogurt (I love Fage)
1/4 cup whole flax seeds
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/4 cup honey
1 tsp cinnamon
a sprinkle of nutmeg
1 tsp salt (or a little less if your PB is a little saltier than some others)
1 tsp vanilla


Directions:
1. Preheat oven to 325.

2. Mix all ingredients in a bowl (if the PB is a little hard, you can microwave it for a few seconds to get it melty.

3. Oil a 7x11 glass pan (this size worked best for me to cut the bars into the shape I like, but you can use an 8x8 too.) Press the granola into the pan evenly.

4. Bake for 20-25 minutes, until golden brown. Cool, cut, and wrap in cellophane. I keep mine in the refrigerator to keep them from getting too crumbly.

Questions:

Are there any health foods you refuse to buy because of the mark up?

Homemade White Pizza

This recipe is not my own, it is actually my mother's. She taught me how to make it this past weekend and it's one of my new favorites. Who knew that pizza, sans sauce, could be so delightful? The flavors of the vegetables really shine when not overpowered by a red sauce and the pizza feels so much lighter too (which means you can eat more!!)

Over Christmas, my mom taught my little neice how to make it too. It's a simple recipe to make with kiddos and is a great way to have fun and teach nutrition! Here's little Juliana adding her own special ingredients. ; )

Homemade White Pizza
Serves 3-4

1 ball pizza dough (homemade or store bought and risen and tossed according to directions)
Olive oil
Garlic powder
Salt
Pepper
Italian seasoning
2 handfuls spinach, washed and torn
1 large tomato sliced (or 3-4 roma tomatoes)
1 cup mushrooms, sliced
Freshly grated parmesan
1/2 cup feta cheese, crumbled
Freshly shredded mozzerella
Corn Meal

Directions:
1. Preheat oven to 350 degrees. Sprinkle a baking stone generously with corn meal.

2. Toss dough, and lay out over stone. Coat dough with olive oil and sprinkle with seasonings and a little fresh Parmesan.

3. Top with spinach, tomato, and mushrooms. And cover with a generous dose of each- Parmesan, feta, and mozzerella cheese.

4. Place in center rack of oven and cook for 18-20 minutes. When done, lit sit on the counter for 5 minutes while the stone continues to warm and the juices settle.

ENJOY!

Question of the Day:

What's your favorite (Papa John's, Domino's, Pizza Hut, or Homemade) and why?

4.

Something Other Than Stretchy Pants....

Oh my goodness, I feel like a brand new woman today. I don't know if it was the antibiotics the doctor put me on, my diligence in taking them, or your thoughts and prayers, but I feel great today! You know you were really sick when a great day means you can breathe through your nose, even if you have to blow it every minute of the day...

I've been itching to get back here and share some photos and an update from last weekend. Remember this post where I talked about my "accomplishments" for 2012? One of them was to seize the moments when John is away and really enjoy spending time with myself. Last weekend I did just that!

I'm so proud of this picture. It documents a Saturday morning where I actually showered, did my hair and makeup and looked pretty for the day! Most my Saturdays are spent in stretchy pants and workout gear with my messy mane pulled up in a nasty bun-thing. But Saturday I was spending time with my girlfriends and took the oportunity to put on some tunes and primp myself for once. I enjoyed it so much I might do it again this weekend! :)

Here I am with my girly friends Kayla and Kate. Kayle (the middle) is getting married on February 25th and we spent Saturday at her dress fitting and enjoying a lunch together. She looks so beautiful in that dress and I can't wait to show you all pictures from her big day.

Kate is the maid of honor and I'm a bridesmaid in the wedding, so we spent the rest of the night together crafting and planning for Kayla's bridal shower we're throwing this Sunday. YAY!  I'll have many pictures coming up. The theme is "I've Got Your Love to Keep Me Warm."

And now...a immunity-booster smoothie...

Immunity Boost Berry Smoothie
serves 2

1.5 cups orange juice
1 banana
4-5 large frozen strawberries
1 handful of frozen mixxed berries (blueberry, blackberry, raspberry...)
30 drops GSE liquid probiotic
4 ice cubes

Blend and enjoy the boost!

Question of the Day:

What kind of things do you do for you when your husband is gone?



Kalicious Smoothie

First off, I'm sorry I've been off the grid lately. It's a combination of laziness and running around like mad these past few weeks. When I look at my schedule I'm not that busy, but I am. It's just not logical.

Second, I have good news to report! As of last night, Grandma Ruth was taken off the ventilator and is breathing on her own and very very unhappy to have to sit in a hospital bed. My father-in-law reports that she's literally kicking to get out of bed, but still has a lot of resting to do. Thank you all so much for your thoughts and prayers yesterday. So many people here and on Facebook were diligently lifting her up and the Lord has heard our prayer as she was not expected to survive while off the ventilator there for a while.

Now onward, to a delicious smoothie recipe! You may remember the Kalicious smoothie we got when we went to Whole Foods a few weekends ago. Well, I search high and low online and couldn't find it on their site, so I made up a recipe of my own based on what we had, and voila!  I'm here so share it with you today.  But first some promises...

1) It's delicious and detoxifying. I'm not going to elaborate on how I know the latter. But I know it. Period.

2) You won't taste the spinach and kale, scouts honor.

3) You will never age as long as you drink this smoothie.

(Ok, that last one was a stretch...)

As it is, the smoothie is really great for you. Kale and spinach are both leafy greens high in vitamin K, A, and C. Along with other goodies like protien, calcium, iron, and B6.

To add a little boost to my smoothies, I also add GSE and chia seed. I put GSE in every smoothie I make. On it's own, it's one of the most disgusting tastes you have ever tasted. It's only saving grace is that the taste doesn't linger in your mouth once you swallow. But in a smoothie you can't taste it at all. GSE is Grapefruit Seed Extract and it is a nutribiotic. Basically it's properties naturally fight against bad bacteria and viruses in your gut that could cause you to get sick.

Chia is a seed high in omegas with moderate amounts of protien. A good additive if you are vegetarian or vegan to help get those omegas in your diet.

The Kalicious Smoothie
serves 2

1.5 cups apple juice
1 lemon, juiced
2 bananas
1 cup spinach
1 cup kale (middle vein removed, it's bitter...)
5-6 ice cubes

Optional:
30 drops GSE
1/2 tsp chia (up your liquid by 1/4 cup if you add chia...it absorbs TONS of water).

Place everything in a blender, and blend on high until smooth and frothy! Enjoy!

Question of the Day:

What's your favorite smoothie recipe?



I Work For The Big Man

Last night I was up till the wee hours of the night (10:45!!) working diligently for Santa. I had quite a task at hand when he handed me my co-workers Christmas list. Three batches of different cookies all pretty-fied in baggies and topped off with string...I was going to be up to my eyeballs in flour!

I told Santa that I really appreciated him making me an honorary elf and I asked if I could come stay up at his place for a while, just to see their kitchen in action and get a few pointers. He said he'll think about it depending on how I do with next year's list. He says it's a hefty one.

North Pole vacation or not, I got to work on my cookies. I made chocolate chip oatmeal cookies, cinnamon sugar cookies, and some pecan sandies dipped in white and red sugars. A feast for the eyes (and the mouth)! Right before bed I wrapped up 13 baggies and 2 large plates in preparation for the morning.

Santa said I could deliver them all by myself tomorrow...and if you ask me that's better than any tour of the North Pole kitchen...

Question of the Day:

What goodies are you cooking up for Christmas?

Vegetarian Fajitas

Last night I woke up around 3am and couldn't get back to sleep. My mind started reeling and settled on the one thing I hate to think about- all the idiot things I've ever said. I don't know if everybody does this, or it's just a gauge of my insecurity at times, but every now and again I get distracted by my past. I go through all the moments I said things I wish I could take back, or all the things I spoke in ignorance or times I made a complete fool of myself.

Honestly, who cares about that stupid joke I made 5 years ago. I'm absolutely sure I'm the only one still dwelling on it! Ah, but my condition can't be helped. And to make matters worse I start to fear that certain things I say with confidence now, may be haunting me in my bed in another 10 years. That's a scary thought friends.

Thankfully, if there's anything I'm sure I won't regret sharing, it's this recipe. I feel quite confident of it and I know you will be too when you give it a try.

One of my favorite things as a carnivore was fajitas. The sound of a sizzling skillet headed my way gave me goosebumps! Here I've adapted the recipe to suit me as a vegetarian, and I think I may love them even more. Mostly because I don't come away feeling stuffed, but satisfied instead! I'm happiest to say, it's a Hannah original!


Vegetarian Fajitas
serves 6

1 tbsp oil
2 garlic gloves, minced
1 large red onion cut into wedges
2 green bell peppers cut into strips
1 red bell pepper cut into strips
1 yellow (or orange) bell pepper cut into strips
1 carton of mushrooms (sliced)
2 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1/4 of a vegetable bouillon cube
3 tbsp water
1/2 tsp cornstarch
1 cab black beans, rinsed and drained
6 whole wheat tortillas (medium size)

For topping: green onions, cheddar cheese, sour cream, lettuce, tomato, etc!

1. Heat skillet over med-high heat. Add garlic and red onions, stir for 2-3 minutes.

2. Add the peppers, mushrooms, spices, bouillon, and water.  Let simmer and cook for 5-7 minutes (until almost cooked through).

3. Add cornstarch and stir until a thin sauce is created. Once things are cooked through, drain the black beans and throw them in the pan to heat through.

4. While fajitas are cooking, place a grease shield over top of it and place tortillas on top. This is my go-to method for steaming my tortillas so they are nice and flexible for rolling up my burrito!

5. Fill the shell with fajita stir-fry, and any toppings you like!

6. Sit back and enjoy a healthy, satisfying, south-of-the-border meal...

YUM!

QUESTION OF THE DAY:

Do you ever dwell on the things you regret?



My Top Picks for Thanksgiving Recipes

Good morning blog friends! The countdown is on and we've got two days till Thanksgiving! I'm sure many of you are finalizing your meal plans and cleaning your house in anticipation of your guests arrival. Or, if you are like me, you're packing up your bags in anticipation of cooler climates and a family get-together. Either way, I wanted to share some of my top picks for recipes this Thanksgiving. Not only are these recipes healthy, but they offer a little "BAM!" to mix up a traditional table. Check it out!

Breakfast:

Warm Cranberry Walnut Oatmeal: Click here for recipe.

Oven Baked Blueberry Pancake: Click here for recipe.

                                                                                     Source: chocolateandcarrots.com via Hannah on Pinterest

Vegan Carrot Cake Muffins: Click here for recipe

                                                                               Source: bittersweetblog.wordpress.com via Hannah on Pinterest

Soups/Salads:

Grilled Vegetable and Bean Salad: Click here for recipe.

Zucchini Ribbon Salad: Click here for recipe.

                                                                                Source: prouditaliancook.blogspot.com via Hannah on Pinterest

Kale and Roasted Vegetable Soup: Click here for recipe.

                                                                                 Source: simplyrecipes.com via Hannah on Pinterest

Carrot Apple Ginger Soup: Click here for recipe.

Main Dishes/Veggie Sides:

Vegetable Casserole: Click here for recipe.

Farro, Caramelized Onion, and Wild Mushroom Stuffing: Click here for recipe.

Zucchini Boats with Tomatoes and Basil: Click here for recipe.

                                                                             Source: prouditaliancook.blogspot.com via Hannah on Pinterest

Sauteed Bok Choy: Click here for recipe.

Breads:

Vegan Garlic Rosemary and Chili Cornbread: Click here for recipe.

                                                                                  Source: healthyblenderrecipes.com via Hannah on Pinterest

Artichoke, Roasted Bell Pepper, and Feta Biscuits: Click here for recipe.

                                                                            Source: twopeasandtheirpod.com via Hannah on Pinterest

No Knead Bread: Click here for recipe.

Desserts:

Crustless Cranberry Pie: Click here for recipe.

Pumpkin Pie Brownie Cupcakes: Click here for recipe.

Iced Pumpkin Cookies: Click here for recipes.

Question of the Day:

If you're cooking for Thanksgiving, what is on your meal plan?

Italian Vegetable Sub Melts

This here's a little creation I made one day when I had a fridge full of vegetables left over for my week and needed a creative way to use them. In the past I have been a huge fan of meatball subs, but of course don't eat them since a) they are bad for me, b) unless you make the meatballs yourself God only knows what you're putting in your mouth, and c) they are bad for me.

I decided to try and make a healthy version of the meatball subs with veggies. "How is a meatball sub anything like a veggie sub?" you may ask. Well, it has bread, tomato sauce, and cheese and in Hannahland that's enough to fool me.

Italian Vegetable Sub Melts
Serves two

1 tbsp olive oil
1/2 tsp garlic, minced
1/2 a medium onion, diced
1/2 a large zucchini, diced
1 yellow squash, diced
1/2 bell pepper of your choice, diced
1 cup cherry tomatoes, halved
5 mushrooms, diced
salt and pepper to taste
2-3 shakes dried oregano
1-2 shakes parsley
4 tbsp tomato sauce/pizza sauce
2 sub rolls
4 slices provolone cheese

Directions: 
Heat olive oil in large skillet over medium heat. Add onion and garlic and saute for a few minutes. Add the vegetables and seasonings and cook, stirring frequently to lightly brown them.

Set the oven to broil, cut open the sub rolls and place on a cookie sheet. Place in the oven for 2 minutes to toast. Keep an eye that they don't burn.

Take out the rolls and spread each with tomato sauce. Fill with vegetables and cover each with two slices of provolone. Place under the broiler for another 2-3 minutes until cheese is melted and starting to bubble and brown.

Serve immediately!

Question of the Day:

Are there any foods that look good but you refuse to eat because of its contents?

Three Pieces of Greek Food Knowledge and Some Love...

 Hallo everybody!

This is Demie from Paraphernalia and I am guest posting for Hannah, who is on her lovely holiday (lucky girl!). I am a Greek living in Norway for a long time now. Long enough to know that grilling is a very special Norwegian habit (especially in summertime) but also during other seasons. Everybody grills in Norway! Our neighbors grill, the pensionists grill, kids grill, our King grills and of course we grill too, a lot!

Three things I brought from Greece , or better three pieces of food knowledge match grilled food in a perfect way!

The first is the one and only Greek salad. I always get surprised when people ask me how to make a Greek salad. It is so easy! Here's what you need:

3-4 big tomatoes
1 cucumber
1 red onion
Feta cheese (preferably Greek)
Olives
Olive oil (preferably Greek)
Salt and oregano

Directions:
Cut the tomatoes into boats, peal and slice cucumber and cut the onion into thin slices. Mix togetehr in a deep dish  with feta and olives. Pour plenty of olive oil and sprinkle with salt and oregano. If you have guests, and they are many, mix in some lettuce cut into thin strips and the salad will go further but still be very Greek!

The other is the Tzatziki! Jamie Oliver said once in a T.V. program of his that those who invented tzatziki must be a genius... ok, I don't know about that but it is easy peasy to make and tastes delicious! You will need:

1 tub of greek yogurt
1 cucumber
1-2 cloves of garlic
Olive oil (preferably Greek)
Salt and Pepper
Olives (for garnish)

Directions:
Peel and grate the cucumber and then squeeze as much of the liquid out of the cucumber as possible. Grate the garlic and mix it with the cucumber and yogurt. Sprinkle with olive oil and salt and pepper. Garnish with olive. This sauce is great with grilled food or on bread!

This one is supposed to be a secret. It is my Mom's Good Seasoning Mix. I'll only give you four of the ingredients, since I don't even know the fifth! Still it tastes almost as it should. You will need:

Oregano
Black pepper
Salt
Garlic powder

You can either mix them all together and keep it in a jar for seasoning meat (lamb or pork) or just season as you go. It tastes even better when mixed with olive oil to create a marinade!

The fifth ingredient is still unknown, but I am sure that love can be used instead.

It can make miracles you know (yes, in making food too)!

Good luck and Kali Oreksi!