Heat a large skillet over medium heat. Add in oil, then garlic, onion, and jalapeño. Cook for 5 minutes. Then toss in the red bell pepper. Cook for a few more minutes. Then add the corn and cook for 5 more minutes.
1 tablespoon adobo sauce from a can of chipotles in adobo
½ cup crumbles feta
Heat 1 tablespoon extra virgin olive in a large skillet over medium heat. Add in squash, season with salt, and cover. Cook for 10 mins. Uncover, add in onion and increase heat to medium high. Cook for an additional 5 minutes until the squash is tender and lightly browned. Drizzle with lime juice and 1 tsp. maple syrup.
In another skillet, heat remaining tablespoon of olive oil over medium heat. Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water. Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
Stir together the squash mixture and black bean mixture. Gently stir in cheese and garnish with cilantro.
If you are anything like me, then you need something warm to to eat in the morning. A cold bowl of cereal just ain’t gonna cut it. Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.
Enter pumpkin oatmeal. So filling and so good. Plus it uses up the last of that can of pumpkin.
Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really??? What am I supposed to do with the remaining half a cup?
In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt. Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes. Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house. Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???
This a simple and easy pasta dish that my mom has been making for years.
I happened to have three different colors of tomatoes, but you don’t need them. All of one color is totally fine.
The whole family loves this pasta dish, even my cute nephew! (Who doesn’t eat a darn thing!)
The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!
So summer is in full swing at my house! If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me! I keep feeling like I’m on summer break and not keeping up with my blog!
Any ways, enjoy this healthfied version of cream of wheat!
I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!
So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract! It’s key!
Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat. Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia. Pour into bowls and top with berries.
Hello there! Sorry for the radio silence last week. I got a freelance job through eBay writing some guides for them. You can check them out here. Be sure to like them or comment on them so I can do some more!
Anywho, I missed this little blog of mine and you guys of course!
My summer garden is in full swing, which means I have summer squash coming out of my ears. What is a good way to use it up?
Roast it off. I roast big batches of vegetables and then eat them all week!
For this batch I used yellow squash, carrots, onions, and asparagus. I just used whatever I had in my fridge.
Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.
Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
Extra virgin olive oil
Salt and pepper
Preheat oven to 450 degrees.
Cut up your vegetable to bite size. The smaller they are the faster they cook.
Drizzle with a little oil and sprinkle on some salt and pepper. Toss with your hands so everything is coated. Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.