The link to the recipe for doggy peanut butter carob bark that I make for Rob is dead and I can’t find a recipe I like on Pinterest or Google. Some include honey, some coconut oil, salt and other stuff my dogs and yours don’t need in their peanut butter cookies so I decided to write mine up. It’s so simple.
1/2 cup peanut butter, (plain, just peanuts, smooth mixes more easily than chunky)
1/2 cup peanuts
Scott took the bunny outside for some yard time today and I made dinner, for Scott not Bun, while they were outside. Winston Bunstead enjoyed munching some St John’s wort, elm twigs, lemon balm and a bit of mint.
This recipe was great. I don’t like chopping onions and figured I’d replace them with 4 green onions and then since I wouldn’t be sauteing onions I may as well use garlic powder and avoid sauteing the fresh garlic as well. It sounded like a lot of cumin in the ingredient list but it wasn’t at all, it was very aromatic and a good combination with the cayenne and paprika.
Addendum: Scott loved it and ate it with Lundberg brown rice two days in a row. SO even if you skip steps like me the recipe is super, try it!
Here is the recipe Link: Spanish chickpea and spinach stew – Lazy Cat Kitchen
Remember the days when airport food meant eating from vending machines? Here is proof that foraging on the road is improving. This is an excerpt of the 14th annual Airport Food Review from the Physicians Committee for responsible medicine that was just released today:
This year’s survey found that 71 percent of airport restaurants offer at least one plant-based, vegan meal option—a 25 percent jump from 2001, when just half, 57 percent, offered doctor-approved meals rich in the healthy basics: vegetables, fruits, whole grains, and legumes.
LAX gets top ranking this year with 90% of its restaurants offering a plant-based option. Minneapolis-St. Paul International Airport comes in last place, receiving a failing grade, with plant-based entrées available at just 56 percent of its restaurants.
(See that, even the worst of the lot, has 56% healthy options)
You can read the rest of the report here: PCRM Report
Scott and I were just in LA to visit his family and to see StarWars together and we found great food in the airport – giant veggie burritos that were made right there. I asked if they could be made vegan and the cashier said she’d switch the white rice for brown because the white had butter on it, hold the cheese, and add guacamole. Kudos for the knowledgeable staff at Wahoo’s!
It has been way too long in between recipes… but it is Autumn and this looks like the colors of fall leaves, doesn’t it? This version is super-quick, low calorie, vegan, with no added fats, but I’ll add some variations in the postscript in case you want to change it up.
makes 2 large servings, 230 calories each.
1 eggplant, cubed (I don’t peel them)
1 carrot, cubed (you can cut it into discs, I just like how it looks shape-wise with the eggplant & corn)
1 2/3 cup frozen corn
1 can S&W stewed Roma Tomatoes, Italian style, 14.5 oz.
Imagine Brand No-Chicken Broth, Low Sodium, 2 cups
2 bay leaves
1/2 tsp garlic powder
1 tsp (or less) Tamari
Add salt & pepper to taste
Place cut up vegies in microwaveable bowl and cover (I use a corning ware casserole) cook on high 5 minutes.
Meantime, place a soup pot on burner and heat broth and tomatoes with their liquid, add vegetables and remaining ingredients to liquid and simmer until carrots are tender and flavors are blended, about 20 to 30 minutes. Enjoy with bread or crackers if desired.
For even lower calories, you could substitute yellow pepper for corn, but I like corn and the starchiness makes it filling. You could also use different flavors of S&W tomatoes and stock to change the character of the broth. If you like olive oil and would like a higher fat, higher calorie version, instead of cooking your vegetables in the microwave, brown an onion in olive oil, then add liquids to pot. cook as per remaining instructions.
What can you do with beets?
I admit that my favorite beet recipe is borscht. It is salty-sour and such a gorgeous color and I am half-Polish after all. Really, My Mom’s birth name was Stephania Karatkiewicz. But I didn’t feel like making that today because I already have a casserole in the fridge and don’t need any more food made up. I decided to make a smoothie. Does that not seem like the next logical choice to you? 🙂
According to Nutrition Data, beets are very low in Saturated Fat and Cholesterol. They are a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese. Their only caveat is that they are high in sugars but for a smoothie, that is perfect!
I thought beets and apple would be a good combination but I don’t think anyone needs THAT much fiber so I juiced the beets in my juicer and then combined beet juice, 2 apples (cored & quartered), and 3 dates (pitted). As you can see it made a big jar-full and is such a beautiful color. I think next time I’ll try beet-strawberry. One caution, do not spill this on yourself, it will stain. Ask me how I know!
Notes: Juicer-wise, I have the Breville Juice Fountain and love it!
Try it and tell me what you think!
Do you like dried fruit?
I dried a couple of batches of Italian Prune Plums last month and just opened a packet up today. They are so good, chewier and not sticky like plums from the store. They are also more flavorful, contain no preservatives and are and a whole lot cheaper. I love canning but drying is my favorite way to preserve Summer just because it is so easy.
I am always amazed when I encounter people who say they don’t like or have never had dried fruit. Neither mom nor Grandma kept candy or stuff like Twinkies around but we always had fruit and dried fruit available for snacks. Dried foods are also lightweight, easy to store and travel with. Remember those little boxes of raisins? Read the rest of this entry »
I was pretty shaky after my exercise this morning, I guess green tea alone just doesn’t cut it for me for Nordic Walking. In the past, working out in a fasted state was believed to burn a lot more calories but I just googled it and found that those findings were controversial. I am linking (see related articles below) to 3 articles that reach different conclusions. Anyway, I had to come in after 45 minutes because I was too dizzy to continue, so I’ll probably go with “lightly fed exercise” myself unless I am just doing a 20 minute run or something. But… it is all OK because I made this!
almond or soymilk, 1 cup
flax seeds, 1 tsp
frozen or fresh pineapple, 1 cup
sweetener as desired, I use 3 drops of Stevia
I used the VitaMix. If you don’t have one you should probably use flaxseed meal because my regular blender never ground the seeds up well enough for my taste. Essentially, that is the difference between a VitaMix and a blender. A strawberry smoothie made in a blender will still have strawberry seeds in it, the smoothie made in the VitaMix will not.
You can bet I’ll make one of these before I walk out the door tomorrow.
Mark’s Daily Apple recommends fasting before intense exercise, referring to a study in which the subjects were eating a diet containing 50% fat. He also notes, “Lifting heavy things while picturing the pounds of meat to come is, for lack of a better word, kinda Primal. The hunger fuels my performance.”
BuiltLean recommends a light meal before exercise. He says, “The group that ate before the moderate cardio session continued to burn significantly more calories up to 24 hours after the exercise bout. The authors concluded that “when moderate endurance exercise is done to lose body fat, fasting before exercise does not enhance lipid utilization (fat use); rather, physical activity after a light meal is advisable.”
The New York Times: Phys Ed: The Benefits of Exercising Before Breakfast which states, “Exercising in the morning, before eating, the study results show, seems to significantly lessen the ill effects of holiday Bacchanalias.”