Sometimes, when I need a simple meal (especially when I know I’ll be busy this week) I use this system to create a stir fry bowl. You can find great recipes to make authentic stir fry, and I’m not claiming that this is one of them, but I am giving you a good blueprint to make quick, delicious meals that can be easily made in large quantities to feed you for days with a variety of options to keep you from getting bored. You can be as creative or as mundane as you want, and it can be as simple as what is in your fridge and pantry or as elaborate as purchasing several different finishing oils and exotic vegetables from the grocery store. Continue reading “Foodie Friday: Stir-Fry Bowls”
Being a Texan and living far away from the border means that I don’t get all the Tex Mex food that I love. Don’t get me wrong- there are many good places that can be found, but the searching process is much more intricate. Also being half-Mexican, I am lucky in that I gained some wonderfully authentic Mexican recipes from my late abuela. However, sometimes I’m in the mood for some quick and Tex Mex like tacos, enchiladas, or fajitas. This casserole is a little bit of everything and is healthy to boot! Continue reading “Tex Mex Casserole (21 Day Fix approved)”
I love eating a colorful meal. The wonderful colors from different fruits and vegetables add a variety of phytonutrients to keep us healthy. You’ve probably heard that carrots are good for your eyes, that is because the antioxidant beta-carotene in carrots is turned into Vitamin A (retinol) in the body; Vitamin A is good for a healthy immune system, our skin and mucous membranes, and good eye health and vision. It also causes the orange pigment in foods such as carrots, pumpkins and sweet potatoes.
Though many people think of sweet potatoes with lots of sugar and marshmallows at Thanksgiving, I was never really a fan of that traditional dessert growing up. As an adult however, I have come to appreciate the golden glow of a baked sweet potato and have added it to many different dishes- or just eaten it plain. The dish below is how I use leftover baked sweet potato to make a wonderful, easy breakfast.
The traditional northeastern breakfast red flannel hash is usually made with the leftovers from a meal of corned beef and boiled potatoes and beets. Because this isn’t a meal I’m likely to make on a typical evening, I had to adjust it a little, but boy does it hit the spot on a cold weekend morning. My recommendation is to make baked sweet potatoes and roasted beets the night before for dinner to make breakfast even easier.