This is the start of me trying to return to meatless Mondays. I might have cheated a little and made a chicken kabob for Chris, but getting him to eat vegan is like trying to feed Ellie green baby food. It just doesn’t work. I figure if I go meatless a few nights a week, it’ll even out. I find the trick to enjoying a vegan dinner is to have a lot of variety and a lot of color on the plate. I served this indian stew with spinach rice and salted heirloom tomatoes, and it was amazing.
I make stir fry at least once a week, because it’s cheap, full of vegetables, cooks very quickly, and is absolutely delicious. I’ve tried a million different recipes, and I’ve found that a good stir fry is all about the sauce. Some people just add soy sauce until the meat and vegetables are well seasoned, but this way is so much better. You can serve it with rice instead of noodles, but the noodles soak up the sauce much better in my opinion.
Okay, so this is probably the healthiest thing I’ve made in a while, and it’s about time. And these are so good I promise they don’t even need syrup. The bananas keep them super moist on their own. You’ll need a blender, a stick blender, OR a food processor, but then you can just pour or spoon the batter out of the blending container. Very easy with minimal clean up. You can also leave out the chia seeds and protein powder if you like, I was honestly just trying to clear out my pantry. But I will say the vanilla protein powder does add some vanilla flavor, and chia seeds add a serious punch of fiber and you don’t even notice them once you blend it all up.
So this recipe is super simple compared with how you’re “supposed to” make pickles. Sterilizing mason jars, monitering fermentation, packing jars tightly with pickles, and boiling things for certain amounts of time…. I just don’t have the patience. For fridge pickles, just pour brine over cucumbers in a tupperware and BOOM. PICKLES.
I love pineapple. Let me repeat that. I love fresh pineapple. As someone who went what feels like decades before tasting pineapple that did not come from a can, I feel as though I have a bigger appreciation for it. But the problem is, a pineapple is nothing like a regular apple. You can’t just pick it up and eat it with the skin on. The skin is basically freakin bark but ten times more spikey. Plus even the smaller pineapples are freaking huge and way too big to eat in one go. So whenever I buy pineapple, I eat as much as I can, cut the rest into chucks and put it in the freezer for something perhaps even better than fresh pineapple: pineapple sorbet.
This recipe is super healthy and is great for breakfast or a light lunch. Or in my case, a snack. What can I say, I”m a big eater… The grapes and plums can be switched with any fruit you happen to have. Enjoy!
This is another keto recipe that is still in my eating rotation even though I’m back on carbs. It’s low calorie and packed full of protein, so why not? The best way to enjoy this cake is to pour a few spoonfuls of Waldens zero calories chocolate syrup on top. It’s a bit expensive, but a little goes a long way.
If you’ve ever heard of shirataki noodles or “miracle noodles” before, this is the way to make them. Takes less than 15 minutes, and it’s the perfect way to use leftovers from the dinner you made the night before. I’ve made this stir fry out of taco meat, pot sticker filling, and even leftover meatballs. Very yummy and VERY low calorie.
This recipe is a perfect snack because it has A TON of protein, and tastes way better than a boiled egg. The only downside it that you’ll need a silicon gummy tray, but it’s not totally needed. You can also just put some plastic wrap over the bottom of any pan or tray and slice the gummies into bite sized pieces. It takes 15 minutes to throw together and one hour to wait until the gummies are set. Chris doesn’t like the texture too much, but who listens to him?