Recipe: Finger Lickin' Good Green Beans

I was having a hankering for some popcorn with the movie we were watching (Tangled-yes, the Disney movie), but decided to go for something green instead.

At Costco, they had awesome french style green beans on sale, so I bought a bunch. They are delish. Tonight, I sauteed them with some EVOO and spices, and they were a wonderful crispy snack that even my son chowed on. He calls them GEE BEES.

Here is the recipe:

In frying pan, bring 1-2 tbsp EVOO to med temp and add ~5oz of washed/trimmed Green Beans.

Let the GB's cook for about 3 minutes over med/high heat, constantly moving them.

Add favorite spices/seasonings like:
nutritional yeast
garlic salt
parsley
cayenne pepper

Enjoy!!!! Preferrably while watching a Disney movie and snuggling with your bambino!

<3 Amelia

Lunch: pb&j with tea and an apple!

Today's lunch was inspired by a traditional pb&j, but I really don't like jelly and the large amount of sugar it contains, so I opted for dried cranberries and apples instead.  It truly hits the spot!

Since I'm gluten free, I used whole grain millet bread (also, vegan) and the peanut butter was natural and organic, so no additives like sugar or other oils, just peanuts.

I was running late today, so I wouldn't have packed this if I had had more time, but I was drowsy and pinched for time, so it had to work. I really don't like eating a lot of peanuts because the risk of a fungal infection (Peanuts are easily infected with fungi when improperly stored. Remember that big peanut butter recall?), so this is a bit strange for me, but I need to go shopping and also spend a day in the kitchen prepping more foods like nut butters, fresh bread, fresh chopped fruit, and also hummus.

Yesterday, I had some peanut butter, too, and then later in the evening my stomach was feeling bloated, so I'm doing a little test with my body to see if peanuts are the cause of my discomfort and inflammation. I also had lots of cabbage yesterday, so it maybe was that, but I'm thinking it's peanuts.

According to the NIH, peanuts are the number one cause of allergies, whether serious or just a minor discomfort when ingested, so I really want to know if peanuts are something I should avoid. Not all people are sensitive to peanuts, but MANY are.

I also am drinking some of my *link* Chia stevia green tea limeaid, but today I made it with oranges. Still delicious. I used one less packet of stevia, though, because oranges are sweeter than limes or lemons.


What did you have for lunch today? Did you plan and pack one if you're on the run? Did you eat out? Did you eat to live? Let me know, I'd love to hear from you!

RECIPE: home madee chai tea (latte)

I fell in love with chai tea when I was visiting my dad and his family one holiday season. I was probably 13 or 14, and at that time, I wasn't a coffee drinker, so my dad suggested having a chai tea latte from starbucks.

Coffee is amazing, don't get me wrong. Every morning I brew a 3 cup pot of coffee in my percolator, and when that is gone, I switch to tea. Since it is getting cold, I really like to keep warm, but too much coffee makes me whacko.

The first sip I ever tasted was so hot, and creamy, I was just in shock. Could tea actually taste this good? YES!

Well, since then, I've had about 50 chai tea lattes from starbucks (I'm a broke grad student so it's only on special occasions and also because they don't offer almond or rice milk, and I can't drink milk or soy and handle it well.), I've bought countless boxes of chai tea bags, and now for the first time ever, I've tried to make my own chai tea from scratch and IT WORKED!

The benefits if tea are innumerable, and when adding spices, like cinnamon, cayenne, clove, and nutmeg, you're gaining so many antioxidants! Click the links for each spice to read about what they offer to your health!

So, for the recipe, here is what you need:

Cinnamon sticks (or ground cinnamon)
Cloves (or ground cloves)
Nutmeg
Allspice (or ground allspice)
1 tsp cayenne pepper
Black tea

Put one Tbsp of each spice into a grinder, pulse grind for 1 minute. If you have all preground spices, mix them all together in a sealed container. Add the contents of 15 black tea bags, or 5 Tbsp lf black tea leaves. Mix thoroughly.

When ready to make the tea, put a 1Tbsp scoop of the chai tea, into 8 Oz of milk and warm over stove (or microwave).

Use strainer over cup, pour tea from pot thru strainer into cup. Add one tsp natural sweetener, and you've got your very own chai tea latte!

To make regular chai tea, use water in place of milk. Just as good! I've even devoted a coffee pot just for brewing tea, since I make it so much and, also because you can use the filters with loose tea, just like you do with coffee! Genius, right?! :)

Prefect for keeping you warm inside and out on a cold, drab day.

How do you like your spices? Do you add cinnamon to many things in your diet?

Remember, enjoy and eat to live!

RECIPE: Spicy Thai Tofu Stir Fry

Tonight I wanted to try a new vegan protein, so I decided to turn to tofu.
Honestly, I don't like using soy products, because of the various problems it can cause different people (I sometimes have stomach issues if I eat too much of it.), but I think that everyone can gain benefits from using a variety of foods, so try it! I shall repeat, I eat soy only in MODERATION (once/month at the most).

I was feeling like a nice Thai influenced recipe, so look for the ingredients that originate from Thailand throughout this recipe :-)

The ingredients are as follows:
(serves ~2)

4 Tbsp EVOO (I did 3-4 circles in the pan...)
4 Tbsp Low Soduim Soy Sauce
2 Tbsp Coconut milk
Ginger seasoning
Curry seasoning
1 Tbsp red onion
1 jalepeno
1/2 Tbsp. minced garlic
1 package Extra Firm Tofu
2 large zucinni or yellow squash
1/2lb asparagus
1 cup mini portabella mushrooms
1/2 cup cauliflower

1 cup cooked brown rice

1.) In large wok or pan, add EVOO, Soy Sauce and minced garlic, diced Jalepeno (I used the seeds to make it spicy, but you can omit if you don't like spice) and minced red onion. Let all ingredients simmer on high heat, until you smell the aromas of the veggies.

2.) Remove tofu from package, drain water and cut into 1 inch pieces. Add to pan. Allow the tofu to cook on medium heat for ~8-10 minutes to absorb the flavors so that you are not left eating a bland tofu. It soaks up whatever flavors it is cooking with very readily.

3.) While the tofu is cooking, chop all remaining vegetables into bite sized pieces. Add to pan after 8-10 minutes of the tofu cooking. Add the coconut milk and stir to combine all ingredients. Cover for 15 minutes or until all veggies are tender.

4.) Serve over 1/2 cup brown rice for a complete protein filled meal. This is not only low calorie, but also a complete protein with the vegetables, tofu and and brown rice.

Enjoy!!!

If you have nutritional questions, please do not hesitate to ask. I guestimated this recipe to have 320-380 calories per serving.