Our neighbor brought us two baskets of blueberries. Yum!! And as much as I can eat them by the handful, I like them in my daily protein shakes, and in lieu of ice, I like using frozen berries. Except I don’t like buying them pre-frozen. So I washed them then spread them on a cookie sheet and pop them in my freezer till frozen. Then when you go to transfer them to a freezer bag, they’ll all be individually frozen and will stay that way. Popping frozen blueberries in my mouth is a fun way to handle a sweet tooth craving too!
Quick Sweet Potato and Any Veg Hash
I have come to really enjoy sweet potatoes. I can’t however do that whole maple syrup brown sugar thing outside of Thanksgiving weekend, so to incorporate this amazing vegetable into my regular diet, I got creative and made this one pot dish! This was for Sunday morning breakfast, my family had it with eggs, I’m vegetarian (for now) so had a heaping portion of just this with sliced avocado.
- 1-2 medium sized sweet potatoes peeled, diced and par-cooked. (I have an instant hot water spigot at my sink so I fill a microwave safe bowl with the diced sweet potatoes, cover with boiling hot water, add the lid, pop into microwave and voila in less than 5 minutes depending on size of dice you can have fork tender potatoes. This works with room temperature water too, just requires a few more minutes – start with fewer minutes and work your way up. You don’t want them to get too mushy!)
- Chopped broccoli (fork tender cooked the same way as above, but only 1-3min depending on portion)
- Diced green or colored bell pepper
- Diced red onion
- Diced mushrooms
- Basically diced any veg you want in here!
- 1-2 T olive oil
- 1 tsp cumin powder
- Salt to taste
- 1 tsp garlic powder
- 1/4 tsp smoked paprika or 1/2 tsp turmeric powder
- Salt to taste
- Heat oil in a cast iron skillet with medium heat.
- Add sweet potatoes and sauté for 8-10min stirring occasionally.
- Add rest of vegetables and stir till well mixed with sweet potatoes. Sprinkle your seasonings over the veg mix and stir well.
- Sauté for a 3-5 more minutes to blend flavors.
- Garnish with chopped cilantro (not pictured here)
- Optional: Add cooked brown rice or quinoa and sauté to blend to make a one pot meal!
Antibacterial, Anticarcinogenic, Anti-inflammatory Elexir
My husband has been an avid mountain biker since age 14. His nearly 30 years of cycling experience has made him a highly technical, very skilled cyclist. In the 15 years we’ve been together he’s probably fallen off his bike just about 5-7 times.
We went to Sedona for spring break this year and he excitedly brought his mountain bike. Sedona is awesome for both mountain bikers and yogis– making both of us exceedingly happy.
We thought nothing much then when he came back one of those days after a fall off his bike. This one though knocked the wind out of him. He fell 4ft on his back onto rocks with his bike on top of him! Now, 6 weeks later we’re still dealing with the aftermath.
I made him this drink to help with the inflammation. The intention is to drink it daily so I made a big batch and stored in a 32oz jug.
- 2 tsp turmeric powder
- 2 tsp grated ginger root
- 32 oz water
- Bring to a boil
- Strain and serve over ice
Brown Rice Quinoa Pasta with an Indian Spice inspired Pasta Sauce
- 1 medium diced onion
- 1T evoo
- 5-7 curry leaves
- 2-5 cloves diced garlic
- 1/2 tsp turmeric, 1/2 tsp salt, 1 tsp cumin, 1 tsp corriander powder
- Jar of organic marinara sauce
- diced fresh cilantro for garnish
Sautee the onion till golden brown, be patient. You don’t want glassy onion.
Add the curry leaves and watch out they will sputter
Add garlic and sautee mix for a minute or two
Add seasoning and stir it till well mixed and starting to smell fragrant; 1-2 min
Add in marinara sauce and mix well, let it simmer for 3-5 minutes
Toss in pasta cooked per package directions, I usually add 1-2T of light olive oil to the water to boil before adding pasta (I like to drain, then rinse and drain the pasta to get rid of the gooey-ness)
Sprinkle with fresh cilantro
IF you make it, please let me know what you think!
Indian style purple cabbage with peas
1T light olive oil
1/4 t mustard seeds
1/2 onion diced
1/2 head purple cabbage cut like for cole slaw
1 T coriander powder
1/4 t red chili powder
Salt to taste
1/4 green peas
•Sauté mustard seeds and onions in warm olive oil on medium heat till onions are just beginning to turn color
•add cabbage and seasonings stirring till cabbage is well coated
• add 2T water stir cover and cook for 5 min
• uncover and cook till flavors are well melded– about 10min.
• add peas and cook another 2 minutes
Serve hot! Bon Appetit!
Quick weeknight Chicken Parm
Spaghetti cooked per packet instructions
2 Chicken breast sliced to make them thinner (instead of pounding),
2 bowls- one with 1 beaten egg the other with bread crumbs,
pat chicken dry, dunk in egg, cover in crumbs, sauté in hot olive oil till brown on either side (2-3min ea)
Oven 425deg, pour some marinara sauce and spread in a Pyrex dish, add the semi-cooked chicken, top with olives, more marinara sauce and shredded mozzarella cheese,
Put back in the oven for 20min
Voilà! Bon Appetit!