Saturday, 3 August 2013

Spice Market Sweet Potato and Lentil Packets

I was so skeptical of this lentil dish. While lentils are my favourite legume, this dish seemed too simple to be good. Just some veggies, raisins, garlic, curry powder. But it's actually really good. Really really good. In a kitchen where I don't often repeat recipes, this one has already been made several times. It's easy to make, healthy, and super tasty (this appears to be the holy trinity for me). The addition of raisins might be my favourite part. I like eating it with some brown rice, but any other grain would be good too.

Abby time!

If this sounds good, you might also like:
Pumpkin Lentil Curry
Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
Sunflower-Lentil Pie
Spiced Squash, Lentil and Goat Cheese Salad

Spice Market Sweet Potato and Lentil Packets
Adapted from Vegetarian Times May/June 2010

Serves 4

3/4 cup dry green or brown lentils
2 cups finely diced sweet potato (about 1/2 lb)
1 large red bell pepper, diced (1 1/2 cups)
1 cup frozen green peas
1/4 cup golden raisins
2 tsp sesame oil
2 tbsp minced fresh ginger
2 cloves garlic, minced
1 tsp curry powder
Salt & pepper
1 cup low-sodium vegetable broth

1. Cook the lentils in at least 2 cups of water for about 25-30 minutes, until soft but still firm.

2. Preheat oven to 400F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides.

3. Combine sweet potato, bell pepper, peas, raisins, oil, ginger, garlic and curry powder in medium bowl. Season with salt and pepper.

4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth over lentils. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.

Lime Peanut Noodles with Seitan, Kale and Carrots

I am currently trying to make sure my brain is crammed full of all the information I need to know for my oral certification exam in a couple of weeks. This is no easy feat! I am making up random stories to try and help me remember stuff like how cows don't want to be the only one responsible for E. coli O157:H7 so they invited their ruminant friends (deers, sheeps, goats) to be reservoirs too, along with humans. Yea. Okay I'll stop talking about foodborne illnesses now and move onto food? Can you tell the studying is making my brain wonky. One thing I like to do while studying is have cat photo shoots.

So here is a delicious bowl of rice noodles in a lime peanut sauce with tons of kale, carrots and seitan. I love Asian noodle dishes and love peanut sauces, so you can understand why I really loved this dish. The original recipe called for 2 cups of kale - 2 cups of kale?? How about 5. I like lots of vegetables with my noodles. You know what else I like - nuts in my noodle (or rice) dishes. This one has peanuts but you could use cashews. Oh and can I just say that I love that the recipe instructs you to cut the noodles into shorter lengths. I often do this because everything can mix together more easily and you don't end up with noodles on your face, but this is the first recipe I've seen that actually suggests doing it.

If this sounds good, you might also like:
Kung Pao Noodles with Peanuts and Wok Fried Vegetables
Last Minute Sesame Noodles
Vegetarian Pho
Pad Thai

Lime Peanut Noodles with Seitan, Kale and Carrots
Adapted from Vegan Yum Yum

Makes 4 servings

250 g wide, flat rice noodles
1/4 cup reduced sodium soy sauce
3 tbsp natural peanut butter
2 1/2 tbsp fresh lime juice
1 tbsp sugar
1/2 tsp chili flakes
1/4 tsp ginger powder
1 tsp oil
5 cups kale, shredded
1 1/2 cups seitan, cut into strips
1 large carrot, shredded
1/4 cup of peanuts

Begin by boiling water for your rice noodles. While waiting, make the peanut sauce by whisking together the soy sauce, peanut butter, lime juice, sugar, chili flakes, and ginger powder until combined. Set aside.

Cook the noodles until just softened, then drain and rinse with cold water. Drain well. Use kitchen shears to cut the noodles down to shorter lengths (run your scissors through the noodles until "chopped" or actually chop the noodles with a knife. Uniformly sized noodles make mixing everything together much easier). Set noodles aside.

Heat the oil in a wok over high heat. Add the kale and stir until cooked through and browning in some parts. Add the seitan and carrots, and then turn down the heat a bit.

Add the noodles to the pan. Add the sauce. Stir until everything is well combined. Turn off the heat. Add the nuts and serve immediately.

Red and White Cauliflower Bake

I've tried various vegan cream sauces but I don't like most of them which is why I never post them on here. I think it's the nutritional yeast and the soy milk. I used to always drink Silk unsweetened plain soy, but have just switched to Silk unsweetened almond and am really enjoying it. (So much better than Almond Breeze, which I know tons of people love.) I'm hoping that in future vegan cream sauces, the almond will blend more smoothly versus standing out like the soy milk. Anyway, I made this cauliflower bake with soy milk and while I could taste the soy, it was a really nice homey dish that I'd happily eat again. I love when tomato sauce is combined with cream (or in this case tofu, cauliflower, soy milk and nutritional yeast). This photo was taken the day after, so it cut out a nice slice, but it'll be a bit of a soft (delicious) mess when you serve it hot from the oven.

Sunday night we were lucky to be invited to the Cirque du Soleil Michael Jackson Immortal World Tour! Cirque is my favourite and we always go when they come to town. I haven't been to Vegas but when we go I plan on watching as many as I can. I don't have any pictures of the show but it was amazing. They did such a great job given that Cirque is usually in small tents, and the venue they had this time was huge in comparison. I tend not to share a lot about myself and my life (aside from food related things) on my blog, but I always love reading random tidbits about other people's lives on their blogs, so I'm going to try and share more than just Abby photos. We'll see how it goes! :)

Abby likes to squish herself into any boxes we leave around.

If this sounds good, you might also like:
Red and White Tortellini
Lentil Veggie Burrito Casserole
Cauliflower and Parmesan Cake
Vegetarian Shepherd's Pie

Red and White Cauliflower Bake
Adapted from Vegan Yum Yum

Makes 4 servings

Simple Marinara
1/2 tbsp olive oil
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried oregano
4 cloves garlic, minced
1 can (14.5 oz) stewed tomatoes, blended
1/4 tsp salt
4 cups cauliflower, chopped small and steamed

Herbed Tofu Ricotta
1 pkg extra firm tofu, crumbled
1/2 tsp salt
2 tsp dried basil
1 tsp dried rosemary
1 tsp dried marjoram
1 tbsp lemon juice
2 tbsp nutritional yeast
2 tbsp cornstarch mixed with 2 tbsp water

White Sauce
1/4 cup Earth Balance butter
1/4 cup all purpose flour
1 tbsp tahini
1 tbsp lemon juice
1 tsp stone ground mustard
2 tbsp nutritional yeast
1 cup unsweetened plain soy milk
1/2 tsp salt
Pepper, to taste
1 cup bread crumbs (I toast whole grain bread then grind it up in a food processor)

Preheat the oven to 400F.

Marinara
Heat the olive oil in a saute pan over medium heat. Once hot, add the herbs and saute for a minute or two, being careful not to burn. Add garlic and saute for 30 seconds. Add tomatoes and salt. Simmer for 10 minutes.

While the sauce is cooking, chop the cauliflower into very small pieces and steam.

Herbed Tofu Ricotta
Mix together the tofu, salt, basil, rosemary, marjoram, lemon juice, yeast, pepper and the cornstarch/water mixture.

White Sauce
Whisk the margarine in a saucepan over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, lemon juice, mustard, and the yeast and whisk well. Slowly add the soy milk, whisking well to make a smooth sauce. Add the salt and pepper and whisk over medium-high heat until mixture is thickened; it should coat the back of a spoon thickly.

Assemble the Casserole
Place the tofu ricotta in a 1 1/2 quart casserole dish - shallow and long works better than deep and narrow. Press it down to form an even layer.

Mix the cauliflower with the white sauce and spread it over the tofu in an even layer. Add the tomato sauce on top of the cauliflower, top with bread crumbs, and bake at 400F for 20-25 minutes until bubbly and browned.

Let stand at least 5-10 minutes before serving sot he casserole can set.

Peanut Butter Chocolate Chip Cookies

Remember when I said that I have two new favourite vegan cookie recipes? Well this is the other one. I love that they're thick and don't spread much. These ones are softer and maybe a bit chewier than my other favourite. Having one or two after dinner is the perfect satisfying dessert, and they're great straight out of the freezer.

I've made them with whole wheat pastry flour and also with spelt flour - and I would definitely recommend only using whole wheat pastry flour. Spelt made them too soft and they spread more. I thought it would be a great idea to make them with cacao nibs instead of chocolate chips - bad idea!! I have a huge container of the spelt cacao nib peanut butter cookies that has been in my freezer for months. I'm trying to work my way through them (this is a clear indication that it was a bad experiment) but it's taking forever.

I love Abby's little pink nose.

If this sounds good, you might also like:
Peanut Butter Squares with Milk Chocolate and Oats
Lazy Girl's Chocolate Chip Blondies
Dark and Dangerous Triple Chocolate Cookies
Peanut Butter Chocolate Pillows

Peanut Butter Chocolate Chip Cookies
Adapted from 101 Cookbooks and (never home)maker

Makes 24

2 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup natural peanut butter
1 cup maple syrup
5 tbsp extra virgin olive oil
1 1/2 teaspoons vanilla extract
1 cup chocolate chips

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Stir in the chocolate chips, but don't overmix. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently to flatten a bit, with a silicone spatula or the back of your hand (if the dough is sticky then wet your hand). Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Blueberry Spice Spelt Muffins

These are supposed to be blueberry ginger muffins. But while I love ginger in savoury dishes, I'm not a huge fan of it in sweets. So I omitted the crystallized ginger. But the muffins still tasted strongly of ginger due to the 2 teaspoons of ground ginger. In the future I'd change the spice levels and combination. I'd probably use 2 teaspoons of cinnamon, 1/4 teaspoon cloves (my favourite spice) and 1/4 teaspoon ginger. I will definitely make these again, as I loved how nice and soft they were.

Abby looks either like she's about to fall off the pillow, or like I'm annoying her. Both are likely.

If this sounds good, you might also like:
Pineapple Carrot Ginger Muffins
Bakery-Style Berry Muffins
Double Chocolate Avocado Muffins
Coconut Banana Muffins

Blueberry Spice Spelt Muffins
Adapted from Vegan Brunch

Makes 12 muffins

2 1/2 cups whole grain spelt flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/2 cup yogurt (soy yogurt for vegan muffins)
1 cup nondairy milk (I used unsweetened plain soy)
1/3 cup safflower oil
1 tsp pure vanilla extract
1 1/4 cups blueberries

Preheat the oven to 375F. Prepare muffin tins with oil or liners.

In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and spices. Make a well in the center and add the yogurt, milk, canola oil and vanilla. Stir to combine. Fold in the blueberries.

Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake for 28 to 32 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Let cool for a few minutes in the tin before transferring the muffins to a cooling rack to cool completely.

Cranberry Oatmeal Cookies

The Cookbook Giveaway is closed! I used a random number generator and Genevieve of Vanilla & Spice won Appetite for Reduction!

I don't like cookies that are too soft and cakey, but you know what the best thing about these cookies is? They're soft. How do they get away with this being the best thing about them? They're also thick and dense. Soft, thick and dense. Is that a contradiction? Maybe, but it works. I can't say these are my favourite oatmeal cookies, as I do prefer ones that have crisp edges and spread out more, but there is room for these ones too. Other people who tried them really enjoyed them.

Abby loooooves her cube. She has two and I have another one in the closet when those ones have to be thrown out. She likes hiding inside and doing sneak attacks, diving through them, sleeping inside, and "pumping iron". (I should post a video of Abby pumping iron, which is basically her sitting next to the cube, with one paw on it, and pressing down repeatedly while staring randomly around the room.)

If these sound good, you might also like:
Detox Blonde Macaroons
Peanut Butter Chocolate Chip Cookies
Pumpkin Ginger Molasses Cookies
Vegan Homestyle Chocolate Chip Cookies

Cranberry Oatmeal Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen cookies

1/3 cup nondairy milk (I used unsweetened plain soy)
2 tbsp ground flax seeds
2/3 cup brown sugar, packed
1/3 cup oil (I used safflower)
1 tsp pure vanilla extract
3/4 cup all purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups quick cooking oats
1/2 cup dried cranberries

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpat mats.

2. In a large bowl, use a fork to vigorously mix together the soy milk and flax seeds. Add in the sugar and oil and mix until it resembles caramel, about 2 minutes. Mix in the vanilla. In a separate bowl, whisk together the flour, spices, and salt. Mix in the flour mixture with the wet mixture. Fold in the oatmeal and cranberries.

3. Drop dough in generous tablespoons, about 2 inches apart, onto the baking sheets. Flatten the tops a bit, since they don't spread much. Bake for 10 to 12 minutes.

Chesapeake Bay Snack Mix

I love the idea of snack mixes like this. I've never made one myself though until this one. And while I do still think that snack mixes are fun, and I love the mixture of stuff in this (though E picked out all the cheddar bunnies), it was insanely salty. In general we try to always reduce the salt in recipes, not add extra salt to our meals, and use reduced sodium products like soy sauce. So maybe for people who don't do this, it wouldn't be as salty? I'd never tried Old Bay seasoning until this recipe, and for those of you haven't tried it either, it tastes kind of like celery. So though I didn't love the recipe, I still think it's fun and maybe you guys can use it for inspiration or just try using less Old Bay seasoning (for less salt).

I was looking through this "cat breeds" book in Costco the other day and was reading about maine coons (which we believe Abby is). And reading the traits of the cat was neat because it completely describes Abby. It said how they have dog like behaviour and love to play fetch, and Abby always does that with her little balls, bringing them to us and being annoying until we throw them. And they love to play with water but don't like being wet, and will tip over their water dishes or dump their toys in water, which she also does. And how they like to grab things with their paws which she also tries to do, including her ball when we throw it for her.

If this sounds good, you might also like:
Cheese Straws
Caramelized Onion, Sage and Cheddar Muffins
Garlic Cheese Bread
Pan-Fried Onion Dip

Chesapeake Bay Snack Mix
Adapted from Dana Treat who adapted from Everyday Food, June 2010

8 cups crisp corn, rice cereal, such as Crispix or Chex
3 cups thin pretzel sticks
3 cups Annie's cheddar bunnies
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons vegan Worcestershire sauce
2 tablespoons plus 2 teaspoons Old Bay Seasoning
2 tablespoons fresh lemon juice
1 teaspoon hot-pepper sauce, such as Tabasco

Preheat oven to 250F. In a roasting pan, combine cereal, pretzels, and cheddar bunnies. In a small bowl, mix together melted butter, Worcestershire sauce, Old Bay, lemon juice, and hot-pepper sauce. Pour butter mixture over cereal mixture and stir until ingredients are completely coated. Bake 1 hour, stirring every 15 minutes. Transfer mixture to two rimmed baking sheets to cool completely.

Bread Stuffing Casserole

Stuffing is one of my favourite things, so it's silly that I only eat it at Christmas and Thanksgiving. I've decided to change that so I recently tried out these 2 recipes.

(Geez what a difference night time and day time photos make!!)

This "bread stuffing casserole" was amaaaazing. It's my perfect stuffing. I love the flavours, love the herbs, it's moist but not too wet. It has parsley, marjoram, sage, thyme, rosemary and black pepper. That perfect combination of herbs is mixed together with delicious onions, walnuts, mushrooms, celery and cranberries. And bread of course. SO good.

This stuffing from ExtraVeganZa has red onion, celery, savory, mushrooms, olives, soy sauce, walnuts and kabocha squash. It was good and I'd eat it again but I didn't love it like I loved the other stuffing. Maybe the herbs weren't quite right and I think I just prefer the traditional stuffing ingredients, as much as I love kabocha squash and olives.

Here's Abby while I'm cleaning out our pantry. (Photos to come soon!) This is the container I kept sugar in and was cleaning out to use for other things (do not need that much white sugar in my house). Anytime I'd empty a container on the floor she'd be in it immediately. She is the owner of all boxes and bags.

If this sounds good, you might also like:
Vegan Pot Roast and Gravy
Autumn Panzanella
Red and White Cauliflower Bake
Chuck's Favourite Mac and Cheese

Bread Stuffing Casserole
Adapted from Vegan Vittles

Serves 4

4 cups whole grain bread cubes (I used 5 pieces of whole wheat bread)
1/3 cup minced fresh parsley
2 tbsp nutritional yeast flakes
1/2 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried sage
1/2 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/8 tsp ground black pepper
1/2 cup coarsely chopped walnuts
1 medium onion, chopped
1 1/2 cups sliced mushrooms
1/2 cup finely diced celery
1/2 cup dried cranberries
1/2 cup boiling vegetable broth
2 tbsp reduced sodium soy sauce
1 tbsp olive oil

Preheat the oven to 350F.

In a large bowl, mix together the parsley, nutritional yeast flakes, salt, marjoram, thyme, rosemary, and pepper. Add the bread cubes and toss to evenly distribute. Add the walnuts, onions, mushrooms, celery, and dried cranberries, and toss well.

In a separate bowl, mix together the vegetable broth, soy sauce and olive oil. Pour this mixture over the bread cubes and toss thoroughly to mix. Transfer to a 2 quart casserole dish, cover and bake for 35-45 minutes. (I baked mine for 45 but just watch yours and if it seems like it's getting too dry you can take it out earlier.)

Always Eat a Good Breakfast 2014

French Pasta Salad 2014

French Pasta Salad

Hope you guys are all enjoying your last days of summer! I've really enjoyed all the fresh fruit and great produce but I'm looking forward to my favourite season, fall.

I love pasta salads so I thought I'd try out this French pasta salad to bring to my mom's for dinner. It's a pasta salad with asparagus (I'll miss you!), roasted red peppers, toasted hazelnuts, feta, capers, parsley, and an herb Dijon dressing. While it wasn't the perfect salad, I liked it and think it could be really great with some modifications. Less pasta, more asparagus (and/or green beans). More roasted red peppers, parsley, hazelnuts and capers. More Dijon mustard in the dressing. I really like my grain salads and pastas heavy on the vegetables so I usually reduce the amount of grain and up the vegetables, but didn't do that this time.

If this sounds good, you might also like:
Tarragon Pecan Asparagus
Mediterranean Pepper Salad
Portobello Salad with Mustard Dressing
Tabbouleh

French Pasta Salad
Adapted from Moosewood Restaurant Daily Special

Note: I made this again recently (May 2010) and changed some things - it was much better. I used 3/4 lb pasta, 2 cups of chickpeas (new addition), 2 shallots instead of 1, 2 tbsp oil, 3 tbsp Dijon (was too strong on the first day but good on following days), 1 jar of roasted red peppers, 1/4 cup chopped parsley, 3/4 cup walnuts (instead of 1/3 cup hazelnuts), and 2 tbsp capers.

1 pound whole wheat penne or ziti or rotini or fusilli
3 cups asparagus, woody ends broken off and sliced into 1 1/2" pieces

Vinaigrette Dressing
1 tsp dried tarragon
1 tsp dried basil
1 large shallot, minced
3 tbsp olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp salt
1/4 tsp ground black pepper

2/3 cup chopped roasted red peppers
2 tbsp finely chopped fresh parsley
1/3 cup toasted hazelnuts, finely chopped
1 tbsp drained capers
1/2 cup feta cheese, crumbled (about 1/4 lb)

Toast the nuts for about 10 minutes in a 325F oven, then rub them briskly with a towel to remove the skins.

In a large pot of boiling water, cook the pasta for about 8 minutes, until al dente. Drain the pasta in a colander, rinse well with cool water, and set aside to drain again.

Meanwhile, blanch the asparagus in boiling water to cover for about 3 minutes, or until just tender. Drain them and run them under cold water, and set aside. Whisk together the vinaigrette ingredients in a small bowl.

Combine the pasta, asparagus, and roasted red peppers in a large serving bowl and toss with the dressing. Sprinkle on the parsley, hazelnuts, and capers and crumbled feta cheese. Toss to combine.

Serve at room temperature or slightly chilled.

Note: If you're making this ahead of time I would wait to put the dressing on because it soaks into the pasta and doesn't seem as strong.

Friday, 2 August 2013

Always Eat a Good Breakfast When people wake in the morning, they usually never make time to eat breakfast. Unfortunately, skipping breakfast can lead to detrimental effects on the body. When an individual decides to eat breakfast, he or she should realize that it does not have to be an extravagant meal, but he or she should try to make it as healthy as possible. Some people mistakenly believe that skipping breakfast may help them to lose weight faster; however, when they decide to skip breakfast, they will eat much more at lunch to satisfy this hunger. Additionally, researchers have learned that if people do eat breakfast, they will have a better chance of maintaining a healthy weight. Some of the best breakfast recipes will be the ones that contain a healthy variety of protein and fiber. People should be sure that their protein intake is not comprised of fatty and greasy foods. By having a diet that has a healthy source of protein and fiber, the individual will not only satisfy his or her hunger, but he or she will also gain more energy for the tasks that will have to be completed throughout the day. There are a variety of breakfast recipes that will supply an individual with a healthy source of protein. Some of these recipes include eggs, nuts, low-fat dairy products, and low-fat meat. For individuals who are pressed for time in the morning, they can prepare meals that are both quick and healthy. A quick meal can be as simple as a boiled egg or a piece of whole wheat toast. Individuals can also purchase breakfast bars or eat a bowl of cereal. If the individual chooses to eat a bowl of cereal, he or she should be sure to use low-fat milk and cereal that does not contain a high amount of sugar. Another quick meal can be an apple or banana that the individual can eat in the car or on the bus. There are many healthy breakfast recipes that an individual will enjoy. From toast and biscuits to fruit and cereal, the individual can find something to satisfy his or her hunger. The key is to eat something for breakfast. Always Eat a Good Breakfast

Always Eat a Good Breakfast

When people wake in the morning, they usually never make time to eat breakfast. Unfortunately, skipping breakfast can lead to detrimental effects on the body. When an individual decides to eat breakfast, he or she should realize that it does not have to be an extravagant meal, but he or she should try to make it as healthy as possible.
Some people mistakenly believe that skipping breakfast may help them to lose weight faster; however, when they decide to skip breakfast, they will eat much more at lunch to satisfy this hunger. Additionally, researchers have learned that if people do eat breakfast, they will have a better chance of maintaining a healthy weight.
Some of the best breakfast recipes will be the ones that contain a healthy variety of protein and fiber. People should be sure that their protein intake is not comprised of fatty and greasy foods. By having a diet that has a healthy source of protein and fiber, the individual will not only satisfy his or her hunger, but he or she will also gain more energy for the tasks that will have to be completed throughout the day. There are a variety of breakfast recipes that will supply an individual with a healthy source of protein. Some of these recipes include eggs, nuts, low-fat dairy products, and low-fat meat.
For individuals who are pressed for time in the morning, they can prepare meals that are both quick and healthy. A quick meal can be as simple as a boiled egg or a piece of whole wheat toast. Individuals can also purchase breakfast bars or eat a bowl of cereal. If the individual chooses to eat a bowl of cereal, he or she should be sure to use low-fat milk and cereal that does not contain a high amount of sugar. Another quick meal can be an apple or banana that the individual can eat in the car or on the bus.
There are many healthy breakfast recipes that an individual will enjoy. From toast and biscuits to fruit and cereal, the individual can find something to satisfy his or her hunger. The key is to eat something for breakfast.

Forget Take Out: Eight Traditional Asian Recipes You Can Make at Home

With the cost of Chinese food–not to mention the amount of oils packed into every dish–you may be surprised to learn that many classic Asian dishes are actually inexpensive, simple, and healthy. Here are eight of our favorites from around the web.
1. Gyoza
While it is best known for being pan fried, Gyoza can also be boiled, using a similar method to cooking ravioli, for a more healthful alternative.
2. Omurice (Japanese Rice Omelet)
Get your essential fatty acids with this classic Japanese dish for any time of the day. Omurice is an omelet with rice as the main filling, along with whatever other ingredients you’d like, traditionally topped with ketchup. Substitute brown rice in any of these recipes for an even healthier dish.
3. Miso Soup
One of the most popular Asian side dishes, miso soup is also incredibly easy to make. Just a hint of fish makes this an incredibly savory dish.
4. Vegetable Fried Rice
If you still want the unique, savory taste of Asian fried food, check out this less fatty alternative to crusted meats.
5. Homemade Ramen Noodles
Ramen noodles have a reputation in the Western world for being cheap, quick, and saturated with salt, but high-quality ramen noodle soup can be a delicious and healthy meal. Put your pasta maker to work in a new way with this recipe.
6. Tofu Avocado Salad
Tofu is a fantastic Asian health food. Packed with complete proteins and able to absorb the flavors around it, tofu can be bent to your will for anything from fried dishes to ice cream. Check out this new twist on tofu salad.
7. California Rolls
It’s no news that sushi is a healthy Asian dish, but many of us are a little nervous about the idea of preparing raw fish by ourselves. For the timid sushi lover, here’s a recipe for the classic California roll, which uses vegetables and cooked crab meat.
8. Green Tea Rice Pudding
Matcha, a special variety of green tea that is crushed into an edible powder, is an extremely versatile Asian ingredient. Its hint of sweetness makes it the choice for many Japanese deserts. This page includes a variety of matcha-based recipes, but our favorite for healthy eaters is the rice pudding. There’s even a sugar-free option.

The Benefits and Drawbacks of Preparing a Chocolate Cake Recipe

Someone who wants to make a delicious dessert for a dinner party with friends has a lot of options when it comes to cake recipes. Chocolate cake recipes are a popular choice for a number of reasons. Consider the benefits and drawbacks of choosing to prepare a chocolate cake recipe.
One benefit is that there are many chocolate cake recipes that are easy to make. Double chocolate cake and German chocolate cake are two traditional favorites. Furthermore, if a person doesn’t want to make a chocolate cake from scratch, he or she can purchase a simple chocolate cake mix at the grocery store!
Another benefit of making a chocolate cake is that they are popular with many people. Whether it’s in a cake or in a candy bar, lots of people enjoy chocolate in any form. Furthermore, a host can prepare a chocolate cake recipe with dark, white, or milk chocolate. There are countless ways to make this popular dessert.
A chocolate cake is visually appealing. One example is a chocolate layer cake. Some people like to make a yellow cake with a layer of thick chocolate. Others prefer to make a chocolate cake with a layer of white chocolate. Strawberries, cherries, and raspberries are sometimes used to garnish a chocolate cake. These fruits can be the perfect finishing touch to this appetizing dessert.
One of the drawbacks of preparing a chocolate cake recipe for a gathering is that some people are allergic to chocolate. It’s best to check with your guests to see if anyone has a chocolate allergy before preparing the recipe. If a guest does have a chocolate allergy, the host or hostess of the party could prepare another cake for that person and others to enjoy.
A person who tries to make a chocolate cake from scratch may run into some trouble if the recipe calls for melted chocolate. Chocolate burns very quickly if the heat under the pan is too high. A person must pay close attention to the temperature of the chocolate as well as how long it has been on the stove. Overcooked chocolate is a stinky mess.
Finally, chocolate has a lot of calories. Some guests at a dinner party may choose not to eat a chocolate cake for this reason. Of course, that just leaves more cake for the host after his or her guests go home.

Reducing Fat Intake with a Healthier

Reducing Fat Intake with a Healthier Barbecue Pork Recipe

Typically, the cuts of meat used for barbecue pork recipes are very high in saturated fat, but they provide more flavorful barbecue than leaner cuts. Ribs and pork shoulders are the most popular of these, but they are also very unhealthy because of high fat content.
You don’t have to sacrifice flavor to prepare a much healthier barbecue pork recipe. Using leaner cuts of meat will reduce the fat and cholesterol, but will need to be prepared differently to maximize flavor throughout the entire cut of meat.
Blazing Barbecue Pork Loin
For this recipe, we will be using a lean cut of pork tenderloin. Although it’s a healthier alternative to ribs or fatty shoulder meat, the cut can be difficult to flavor and can dry out easily because of its low fat content. If done properly, you can produce a tender, juicy and delicious tasting barbecue pork dinner and still cut the fat and cholesterol.
Ingredients
1 8lb. pork tenderloin (unseasoned)
1 bottle of Sweet Baby Ray’s Honey Chipotle sauce
2 Tsp. fresh minced garlic
2 Tsp. paprika
1 Tsp. chili powder
1 Tsp. seasoned meat tenderizer
1 Tsp. ground red pepper (optional)
1/2 cup apple cider vinegar
1 large meat injection needle
Preparation
Combine paprika, chili powder, seasoned meat tenderizer, and minced garlic in a small container with a lid. Add red pepper if you prefer a little more heat and seal the container. Shake the mixture until it is thoroughly mixed and set it aside.
Place your tenderloin in a glass casserole dish and using half of your season mixture, rub the pork loin on all sides evenly. Add 1/2 cup apple cider vinegar to the remaining half of the seasonings, reseal and shake once again. Draw half of the marinade into your meat injection needle and insert it into one end of the loin. Inject the mixture as you slowly draw the needle out and repeat on the other end of the loin.
Place the loin in a preheated 400-degree oven for 25 minutes. Reduce the oven temperature to 350 degrees F. and remove the pork loin. Liberally coat the top and sides with your favorite barbecue sauce and return it to the oven for another 25 to 30 minutes or until internal temperature reads 160F on a meat thermometer.
All the Flavor without the Fat
This recipe will produce moist, delicious barbecue pork with less fat than ribs or pulled pork. If you’re not ready to completely eliminate pork from your diet, this is a great way to reduce fat and cholesterol intake without giving up delicious barbecue dinners.