Slant is a cool place to get a read in on your lunch hour because they even tell you how long it will take you to read the piece. Nice.
Weight training builds healthy muscles
and promotes weight loss better than any
other exercise! Speaking of which, I need
to get my butt on the treadmill
Eat more fruits & vegetables.
Add a little cardio to your routine.
Cook Healthy Meals
Eat Whole Grains
Don’t Skip Breakfast
Heart Healthy Fats
Go Vegetarian Once A Week
This One Sorta Speaks For Itself 😉
Watch Your Portions
Did you know that Beets have Antioxidant & Anti-Inflammatory Properties?
THE AWESOME GREEN has made the Ultimate Veggie Burger!
Topped with Avocado & Sweet Potato Fries, this burger is as delicious
and Healthy as it is Gorgeous 🙂 Visit their page for the recipe & more:
Black Bean Burger with Buffalo Cheese Sauce, Oh My!
Half Baked Harvest does it All The Way 😉
According to Half Baked Harvest, even the Most Seasoned Bean-Hater
will love this burger! Follow them on Facebook https://www.facebook.com/hbharvest
Get All 50 Recipes here: http://www.delish.com/cooking/recipe-ideas/g2729/best-burger-recipes
(Please note all amounts are approximates).
3 – 4 cups whole oats
1/4 – 1/2 cup fine chopped onion
1/2 – 3/4 cup fine chopped walnuts
3/4 tsp poultry seasoning
1/2 – 1 tsp salt
1/4 – 1/2 cup milk (I always used to use canned milk, now use whatever we’ve got in the frig). Enough to moisten to hold together to form into patties.
Fry in hot oil.
– Add 1 can mushroom soup, diluted with 3/4 can water or milk. Let simmer until bubbly. Serve with cranberry sauce…
I asked my mom to send me this recipe because
I love these patties! I grew up on them…the
smell of them simmering in the big electric
frying pan when I got home from church on
Sabbath is one of my favorite childhood
memories. Hope you enjoy! Add your own
twist to them! Tag me in your post 🙂
about it much, and I suppose it’s because this is not that kind of blog. This
blog is about baking and being silly and making mistakes and eating them
anyway, because even if they’re not pretty, they still taste delicious. But
sometimes, it’s about other things, too. Just to keep things interesting.
What I mean to say is, I haven’t talked much about my choices on
consumption. You see, I’m mostly vegetarian. (“Mostly vegetarian?” you
ask. “That sounds made up.”) Let me explain.
movie-watching and researching, Elliott and I decided, in February 2010,
to be more conscious of where our food comes from and what we put
into our systems. Now, before I go any further, please don’t think this is
going to be a rant or a digest on food ethics and blah blah blah. Trust me,
we’ll get to the good stuff in a minute. I just want to lay the groundwork for
why the heck I made a tofu sandwich. Long story short, we don’t eat meat
unless it’s local and/or sustainably and ethically raised. If a pig was
allowed to be a pig and express its “pigness” during its life before it became
bacon, we’ll eat it. If it was shoved into a confined space without access
to the outdoors and fed foods that aren’t good for its body and only make
it fat, we won’t. It’s a little more complicated than that, but the point is, we
don’t eat much meat. And when we do, it’s often from a farmer whose
hands we’ve had the pleasure to actually shake.
still meat eaters at heart. I still crave a burger like, every week. I can’t eat
salads all day long or I’d lose my meat-loving marbles. But we’re not
about to give up on what we think is important. That’s where tofu
(sometimes) comes in.
I remember the first time I ate tofu. It was disgustingly chewy and shaped
into cubes and tucked into a tangled mess of pad Thai noodles. In short,
it was gross. The second time I ate tofu, it was in a scrambled mix with
pesto and cheese, with toast and roasted potatoes on the side. My
friends who were eating with me thought it looked inedible. I thought it
slow-growing relationship with my now-beloved tofu. I’ve learned
over time how to prepare it and when to eat it, or when to just leave it out.
Tofu, sadly, is not the same thing as a burger. But it can be just as tasty.
One of my favorite ways to eat tofu is marinated and put on a sandwich.
This cilantro and lime marinade is made with garlic and a dash of chili
powder for a kick, so when you let the tofu sit in it for an hour or two,
the flavors imparted are savory and tangy and a little bit spicy. It’s
amazing. The tofu no longer tastes like it looks — a colorless, coagulated
mass of soy. It actually tastes like a food.
of tofu but are willing to try it out, I suggest starting with this recipe.
It’s basically foolproof and can be made in an hour (most of that hour
hands-free). And if you don’t want to try it or just plain don’t like tofu,
that’s fine. This marinade is also good on grilled chicken. Especially
if that chicken came from down the road and was allowed to express
its “chickenness” during its lifetime. Just saying.
PS If you want to learn more about sustainable eating, visit the
Cilantro-Lime Tofu Sandwiches
A Girl Versus Dough Original (marinade from eHow.com)
Yields: 4 sandwiches
1/2 cup lime juice
1/4 cup chopped cilantro
3 cloves garlic, chopped
1 tsp olive oil
salt to taste
pinch of chili powder
1 16-oz package extra-firm tofu, sliced into sandwich-size rectangles
lime juice to taste
salt to taste
8 slices of whole-wheat bread, toasted (or any bread you like)
1 tomato, sliced
1/2 onion, sliced
handful of spinach leaves
Combine lime juice, cilantro, garlic, olive oil, salt and chili powder
in a small bowl. Pour into a baking dish and place tofu slices on
top. Spoon some of the marinade on top of the tofu and place the
dish in the fridge to marinate for at least 1 hour (up to 3 hours).
Flip over the tofu slices halfway through.
Meanwhile, mash an avocado in a small bowl and add lime
juice and salt to taste. Spread avocado mash onto 4 slices of
bread. Evenly distribute tomato, onion and spinach on bread slices.
Set aside. Heat a large skillet over medium-high heat. Remove tofu
from fridge and place directly on skillet (no extra oil needed for the
skillet). Cook tofu until both sides are a golden brown, about 5
minutes each side. Remove from heat and place on sandwiches.
Spoon remaining marinade on sandwiches, if desired. Top with
remaining bread slices and serve.
This side salad does double duty as a light meal and can be served warm or cold. Enjoy it right away or make ahead and refrigerate to give the flavors extra time to come together.
- 2 tablespoons olive oil
- 1 cup diced onion (about 1 medium onion)
- 3/4 teaspoon cumin, divided
- 1 cup white rice, rinsed well
- 1 1/2 cups vegetable stock
- 1 1/2 teaspoons garlic salt, divided
- 2 cans (15 ounces each) seasoned black beans, well drained
- 2 teaspoons chopped cilantro leaves, or to taste
- Juice of 1 lime, or more to taste
- 2 avocados, diced
Add oil to heated pan and sauté onion for 4 to 5 minutes over medium heat. Add 1/4 teaspoon of the cumin and stir for another 30 seconds. Add rice, stock and garlic salt and bring to boil. Reduce to lowest heat, cover and cook for about 18 minutes, or until rice is just cooked. Fluff rice with fork and allow to cool slightly, or completely if you are serving the salad chilled.
In large bowl, combine drained beans with remaining 1/2 teaspoon cumin. Add cooled rice, cilantro and lime juice and toss together. Taste and adjust seasoning and lime to taste. Top with avocado just before serving and toss gently.
Variation: Substitute 1 can of corn for avocado if desired.
Tip: Time-saver: Seasoned black beans include salt and basic seasonings that infuse the beans with flavor that would otherwise take time to develop.
Recipe reprinted by permission of Cooking.com. All rights reserved.