Making your own dressing can become complicated very quickly. You start with a few ingredients and keep adding more until your tongue gets beyond confused. When it comes to dressing, the simpler the better.
I happen to LOVE honey mustard dressing. But it wasn’t long before I found out all the crappy ingredients in the processed stuff (so annoying!). Luckily, this is one of those simple dressings that is absolutely delicious and super easy to make. Plus, all the ingredients are really great to keep around for other recipes.
I make a big salad every week and keep it in the fridge. Each morning a serving goes in tupperware with this on top. It makes for a really easy greens fix for lunch or just a snack. So try it out. SO YUMMY.
I’ve said it before and I’ll say it again, I DON’T LIKE FISH. I found one recipe that I loved because it made it taste like chicken (Sweet Teryaki Salmon) but every one I’ve tried since then is so salty … and the texture, yuck.
But, alas, thanks again to the most awesome healthy chef, Sammie Kennedy, I have found and adapted another way to cook it that is SO delicious. Continue reading →
Two of my favorite dips coming together as one. In a delicious, savory, creamy union. Ok well that might sound a little bit vulgar but you get the point. This dip is awesome. I originally found it packaged in Trader Joes and LOVED it. Unfortunately we don’t have a TJ’s in Peoria so I decided to try it for myself. SO glad I made the effort. YUM.
This is packed with healthy fat and protein. It’s super easy and cheap to make. In the last few days we have eaten it on tacos, with crackers, and straight off the spoon. This may become a regular in our fridge. So without further ado, here it is!
This bread is delicious. Really, really good. It’s moist and naturally sweet; and the texture is like butter in your mouth. Yummy. It can take up to 45 minutes to prepare and an hour to cook so do it on a Sunday and make a big batch. It freezes really well so leftovers are a good thing!
I found the recipe on another blog (Skinny Ms) and then tweaked it a bit. I took out the stevia and oat bran and added gluten-free oats and walnuts.
Because it’s high in protein, sugar-free, and very low in grains, you can eat it any time of day. We had it last night for dessert and this morning for breakfast. Toast it for a few minutes for an even more satisfying experience.
Banana Nut Bread
2 granny smith apples
3 very ripe bananas
8 Tbsp. olive oil
1/4 cup almond milk
1 cup almond meal/ almond flour
1 cup whole, gluten-free oats
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla extract
Preheat oven to 180°F. Lightly coat loaf pan with 1/2 Tbsp. olive oil.
Peel, core, and dice apples into small pieces. Sauté with 1/2 tsp. cinnamon on medium heat until brown (about 5 minutes).
In a large bowl mix together the almond meal, oats, baking powder, remaining cinnamon, and nutmeg. Set aside.
In another bowl mix olive oil, eggs, almond milk, and vanilla.
Slowly add the liquid mixture to the dry mixture (in about 4 batches).
In the now empty liquid mixture bowl, mash all 3 bananas.
Fold bananas and apples into the large bowl mixture.
Spoon into the loaf pan. Cook for about 50 minutes or until a wooden skewer or toothpick comes out clean.
Let cool in pan and then enjoy!
I highly recommend this one. It really is delicious. Let me know how it goes! A big hug and a smile. – Ash
I hesitate in calling this dish a “sauce.” It’s chunky with creamy eggplant and can almost be eaten on its own. But the flavors are so strong in their deliciousness that it has to be paired with something more basic.
It was an adaptation from a Veggie cookbook I haven’t opened in years. It’s hard to find yummy eggplant recipes that aren’t coated in cheese! But I found one, this is a winner.
Chunky Eggplant Sauce
1 large eggplant
1 onion, chopped
3 Tbsp sun-dried tomatoes, chopped (I keep a jar in the fridge at all times)
1 Tbsp tahini (also keep a jar of this)
3 Tbsp olive oil
meat if you want- I used chicken breast leftovers from Indian takeout.
something for the base- I used quinoa
Trim the ends of the eggplant. Cut it further into 1/2″ slices. Cut those into quarters.
Steam the eggplant 6-8 minutes or until softened.
While it’s steaming, chop onion and tomato. Sauté them on medium heat together with the olive oil. Now add the meat if you want.
When the eggplant is done steaming, strain it in a colander. Press the juice out with a spoon.
Add the strained eggplant and tahini to the sauté and turn off the heat. Let sit for 5 minutes.
Add it to something basic like quinoa and Enjoy!
Let me know how it goes. Love and a giant smile. -Ash
Confession: I HATE fish. I actually really dislike seafood in general. I’m not one of those picky, “I hate the consistency” people but oysters?? Truly the consistency is like snot. And fish? Any kind of fish is just so salty and YUCK. I’ve disliked it since I was a kid. When my mom made her delicious fish for dinner, I would eat a bowl of cereal.
However, (this is how I know I’m an adult) I LOVED this fish I cooked last night. Everyone always talks about how good fish is for you so I figured I’d give it another try. Teryaki was the closest I could get to make it taste like chicken. Haha. So I adapted a recipe from one of my cookbooks and came up with this. It is SO delicious. Sweet and tangy all at the same time.
Money Saving Tip: Wild-caught salmon can be really expensive ($13 for 2 fillets??) so we ate small portions with lots of veggies to make it last for the next day’s dinner too.
Sweet Teryaki Salmon (3-4 servings)
1/4 cup olive oil
juice of 1 lemon
1/4 Bragg’s liquid aminos (healthy soy sauce)
1 tsp. stone ground mustard
1 Tbsp. raw honey
1/4 tsp. garlic powder
2 wild-caught salmon fillets or steaks
Whatever you would like for your side (bed?). I used leftover mashed sweet potatoes (from the Sherpherds Pie) and added sautéed red peppers and mushrooms (YUM). It would also be really good with a spinach salad, roasted veggies, and/or quinoa.
In a bowl, mix first 6 ingredients until combined. Set aside 1/4 cup of marinade in fridge for basting.
Combine salmon and marinade in a plastic bag and marinate in fridge for 1 hour.
While it’s marinating, cook your side.
Lay marinated salmon on parchment paper in a deep baking pan.
Broil or grill for 4-5 minutes on each side.
Brush with reserved marinade.
We’re getting very close to the weekend. I hope you all have happy Thursday’s! 🙂
I’ve been keeping a pretty tight watch on Pinterest lately. Yesterday I spent an hour friending people and looking through their pins. It was AMAZING. So many cheap DIY ideas and pretty house stuff. I can only imagine what it will be like when I actually have something to plan for like a new house or a wedding or a baby or something. One question I have, with all the time people spend on Pinterest, do they ever actually do any of the things they pin??
Here the link to my Pinterest if you’re interested in following me.
On that note, Pinterest has become my online recipe book and I finally made something from it on Sunday: Roasted Chickpeas. I found the recipe on one of my favorite blogs: SammieKennedy.com. Here is the link for her post of the recipe.
So I had a couple of cans of chickpeas with every intention of making them into hummus, then I thought, why not fry them instead? These were so tasty warm out of the oven but even better when I toasted them again the next day. So savory with just a little crunch. And actually pretty good for you. And for the financial restricted, they’re cheap too!
2 12oz cans of organic chickpeas (garbanzo beans)
1/4 cup olive oil (ok because this will be medium heat only)
1 tsp cayenne pepper
1 Tbsp cumin
1 tsp paprika
1 tsp sea salt
Preheat the oven to 450°F.
Drain and rinse the chickpeas with water. Dry them on a paper towel.
Add chickpeas and all spices to a bowl and stir until chickpeas are covered.
Pour oil in pan then heat it in the oven for a few minutes. Take it out and shake the pan to distribute the oil.
Spread the chickpeas in the pan in a single layer.
Cook for 10 minutes shaking the pan every 3 minutes to ensure the peas don’t burn.
Tip: These will dry out over night. Stick them in the toaster for a couple of minutes for an even tastier, crispier snack.
Thanks for the recipe Sammie Kennedy! Everyone, please check out her site for more awesome recipes and health info.
And let me know what you think after making these 🙂