Category Archives: Recipes

Link It Up: Must Read Posts on 11.1.2013

First day of a new month? Let’s just jump right into it then, shall we?…

FABULOUS FOOD SHOW WINNER

Congrats to entry #155 which belongs to Melanie from melanie makes – who won the Fabulous Food Show ticket giveaway. Didn’t win? Click on over to Jen’s blog today, or you can purchase tickets online at fabulousfoodshow.com


EAT IT UP

Photo Oct 26, 3 50 14 PM

As we helped a friend move to the Hudson area last week, we hit up 3 Palms Pizzeria for some traditional moving fuel. Heads up gluten free eaters: there were plenty of options here – including those ugly cookies, which were something I was very happy to discover.

Thanks to Jess for sharing this Pumpkin Cinnamon Roll Sheet Cake recipe – I now have a birthday treat for a certain redhead in a few weeks!

This recipe for Chicken Quinoa Soup from Dina might make for a perfect PTO Friday cooking fest – thanks lady.

And one of these days, I’ll make my own hummus – this recipe from the Kripalu blog looks like the perfect base.


ON (& OFF) THE MAT

Good News: Smithsonian Yoga Exhibit Will Open This Weekend as Scheduled. But even BETTER news? The exhibit is coming to the Cleveland Museum of Art in summer 2014. I’ll be first in line!

lululemon shares how to wheel, one of my favorite poses.

How to purchase and care for a yoga mat is a question I’m asked a lot – so I’m glad to see Carla had Danielle guest post on this recently.

Another goodie from the same site: I Certainly Don’t Want To Teach You Yoga.  This extrovert even struggles, so the words “yoga is finding the courage to lead, even when you want to follow” especially got me.

…and from the “lessons learned via the yoga mat files”, I handed it over to elephant journal via Want to break out of your rut? Stop sucking it up.  How I wish I could say I penned those words… especially the last statement.


THINGS I’M WORKING ON

Photo Oct 31, 8 40 00 AM

Operation-Shoulder-Get-Better is back on track after a crazy month of October. I let my usual physical fitness routing slip in October, and I’m generally feeling it all over my body this first day of November. I know how happy I was to get my shoulder back to normal operating procedure last time around – so it’s time to buckle down to find that sweetness again, and some more strength this time around.

Also, I’m always working on this:

Photo Oct 25, 7 36 08 PM

(image ℅ recently stumbling upon be the breath’s Instagram page)

Here’s to removing the unnecessary over-planning and over-thinking, the Halloween candy, and most importantly: the excuses.


TWEET OF THE WEEK


Got something – anything! – to share? Throw it in the comments below!

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recipe: slow cooker turkey chili

Last week, my sorority little Danielle reached out to her friends via Facebook requesting easy yet healthy meal ideas.  She needed something easy for busy weeknights when trying to find time for the gym, taking care of her little one and feeding herself and her hubby good food. My suggestion: “Soups, chilis and stews only get better in the days after you make them.”  The slow cooker comes to the rescue again!

This conversation must have been stored in my brain the rest of that week because I found a defrosted pound of ground turkey awaiting me Saturday morning.  By 8AM, I had all the ingredients for one heck of a post-yoga Saturday lunch in the slow cooker.  Normally I curse my internal alarm clock for having me up by 7AM on a weekend – not this time!

Photo Mar 02, 12 32 09 PM

Slow Cooker Turkey Chili
Serves approximately 6 or so hearty bowls

INGREDIENTS

  • 1 pound of ground turkey
  • 1 (28 ounce) can of  petite diced tomatoes with chipotle
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (29 ounce) can black beans, drained and rinsed
  • 1 cup frozen whole kernel corn
  • 1 heaping tablespoon of garlic, finely diced
  • 1 green pepper, diced
  • a hearty shake of Goya Adobo All Purpose Seasoning
  • a hearty shake of onion powder (because I didn’t have a real onion)
  • a minimal shake of cinnamon
  • a shake of sea salt
  • shake of black pepper

METHOD

  • Turn on your slow cooker to high.
  • Combine all ingredients in the slow cooker. Do your best to equally distribute everything.
  • Put the lid on the slow cooker and step away from it for four hours (or until the turkey is cooked through). Don’t lift the lid!
  • When chili is ready, scoop desired servings into bowls.
  • Serve with whatever moves you: rice, tortillas, corn chips, sour cream, Greek yogurt, cheddar cheese, Oyster crackers, hot sauce…

Help my sorority sister out: what’s your go-to tip for healthy weeknight dinners?

recipe: slow cooker chicken tortilla soup

Some folks put serious time and consideration into their recipe creations.  My slow cooker recipes stem for a place of “what the hell do I have in my pantry?” This is one of those recipes.

Poor Hans. Per the conversation we had that morning, he thought he was getting something with Italian flavors. But upon discovery of no canned diced tomatoes but plenty of black beans and corn, I took a turn toward Mexico for this soup that stewed all afternoon and filled our bellies that night.

This soup is perfect for the new year. It has plenty of veggies and lean protein – great if you’re trying to stick to that new year resolution of embracing a healthier lifestyle. Plus this recipe makes so much, you’ll have plenty of leftovers – and we all know soup tastes better the next day!

Serves five LARGE bowls (probably about 10-12 cups)

INGREDIENTS FOR THE SOUP:

  • 1.5 – 2 pounds of  boneless chicken breasts
  • 1 (15 ounce) can black beans
  • 2 (15 ounce) cans chicken broth
  • 2 large Roma tomatoes
  • 1 large white onion
  • 1 large green pepper
  • 1 cup frozen corn
  • 1 Tablespoon garlic, minced
  • chili powder, to taste
  • cumin, to taste
  • black pepper, to taste

DIRECTIONS:

  1. Turn on your slow cooker to its “high” setting.
  2. Place chicken breasts at the bottom of the slow cooker. Cover the meat with the rest of the ingredients listed.
  3. Place cover on slow cooker and let cook for approximately four hours, making sure that the chicken is cooked through completely.
  4. Shred the chicken using a fork and tongs. Add additional seasonings as needed. Serve soup with accompaniments listed below.

ACCOMPANIMENTS FOR SERVING:

  • Sour cream or Greek yogurt
  • Avocado
  • Black olives
  • Chives
  • Cheddar cheese
  • Tortilla chips or taco shells

What’s your favorite winter time soup recipe? Have other ideas to include to serve with the soup? Share them in the comments for everyone to enjoy!

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