I love Mondays! Really I do—especially because I work for myself. My boss is the best!
One of the reasons for my love of Mondays is Meatless Mondays! After enjoying a beautifully cooked steak and piece of salmon Sunday during my friend Walker’s Super Bowl party, it was time to lay low on the animal protein. (Love that about being a flexitarian—I don’t deny myself red meat, it’s my occasional treat.)
I volunteered to bring soup to Walker’s party—perfect time of year for that. AND this week there is a special day for homemade soup. Join me in celebrating National Homemade Soup Day today won’t you? Continue reading
I want to thank my aunt Alice Wylie for the suggestion for this video. She was asking me if she was eating healthier if she was choosing quinoa over brown rice. Well here’s the answer Alice and thanks for your question! Continue reading
I moved down to Texas quite a number of years ago and when I had my first New Year’s was served black-eyed peas. It turns out it’s a Southern tradition—supposedly black-eyed peas bring luck and prosperity.
Apparently, the tradition started with the Jewish holiday, Rosh Hashanah. But if you are in the South on New Year’s Day or even New Year’s Eve after the strike of midnight you might be served black-eyed peas. Continue reading
Thanksgiving is almost here and for the 1 percent with celiac disease and estimated 6 percent with gluten sensitivity it undoubtedly will be a challenging holiday to maneuver. But quite honestly I’m not worried about them. They take their disease very seriously and don’t mess around. Plus there are numerous resources they most certainly have turned to. (This post is not for them.)
I love educating people and increasing nutrition awareness with label reading, ingredient lists, etc. The main theme of my message at a Southwest Airlines health fair was—just because it’s organic or gluten-free or comes from a health food store does not guarantee healthfulness.
Here are a few examples focusing on organic and gluten-free.
Diets often do work. On any given day 100 million Americans are dieting. Diets frequently help people lose weight, albeit temporarily. How many people do you know went on the Atkins diet? Did they lose weight? Perhaps. Did they keep the weight off? Likely not. Why? It’s not sustainable. But, it’s simple. All you have to do is stop eating carbohydrates. That’s it! But is it the baked potato that’s the bad evil creature? Or is it the company it keeps? Can’t have a baked potato without the butter, sour cream, cheese, and bacon. Is it the pasta or the quantity of pasta served at a restaurant or filled on a plate at home—equivalent to 6-7 slices of bread. Continue reading
Some key ingredients to always have on hand make it easy for me to throw something together when needed in a pinch. Like this weekend when I remembered at the last minute I was to bring something to the neighborhood block party.
Many things I’ve learned living in Texas is the natives really have interesting ways of doing things. But I must admit, some I really like! For example this dish COULD be called Southwestern Bean Salad or Mixed Bean Salad with Cilantro & Balsamic Vinaigrette. However since I make it different every time, it’s just easier to call it by its Texas name – Texas “Caviar”. I had another version on New Year’s Day with black-eyed peas and just a few weeks ago entertained my brother and friends with a different version. The consistent factor seems to be tomatoes, beans, whole grain, onion and dressing – everything else is up for grabs! I think to make this one perfect though would have been to add sweet corn and jalapenos for a bit of spice!
Here was the version for the neighborhood party: (see the video below for a “live” version of the recipe)
Neily’s Texas Caviar (in honor of Lakewood Heights Neighborhood Association!)
- 2 cans dark red kidney beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 large tomato
- red onion (about 1/3 – 1/2 cup)
- cilantro (about 3-4 tbsp)
- brown rice 4oz dry (you could use quinoa or whole corn as well)
- mini sweet peppers – about 14 (or a few red, yellow or orange sweet peppers)
- balsamic vinegar (3 tablespoons)
- extra virgin olive oil (3 tablespoons)
- 1-2 cloves garlic
- sweetener (I used stevia)
Mix all together. Chill for several hours before serving.
Nutrition info per 2/3 cup (about 4.5oz): 150cal, 4.5g fat, 0g sat fat, 0 mg cholesterol, 190mg sodium, 20g carb, 6g fiber, 6g protein