Steve and I love Chinese food. I can’t help but enjoy the oversized portion of fried chicken and rice and I love duck sauce even though I’m not exactly sure what it is. The downfall? It hits our budget hard if we do it too often and it always bloats the next day from all that sodium. This got me determined to start making our own take-out that tastes better and is healthier for our bodies and budget.
Enter in the Egg Roll in a Bowl recipe! I think you’ll enjoy this as much as we did. In fact Steve took leftovers once and finished it – so much for leftovers all week! That’s a sign that this recipe will be on our staple list. Which if you don’t have a staple list, we keep ours in a Google doc, I highly recommend taking recipes that work well for your family and keep a running word document or Google doc of them. I have some more to say about go-to staple meals which you can read about here.
Okay, so the name might not be SO inviting BUT I can guarantee this chili is satisfying, tasty, and full of lots of textures. That is something I love about chili, the variety of textures and not just chunks of meat and tomatoes. When I was little (and you can ask my mom about this) I would cry when she served chili because I hated tomatoes that much. Fast forward to now and I still do not love tomatoes but having them cut small and cooked is much better overall.
Also, I love pasta with chili chili with pasta. To make the childhood experience with chili better, she always served it with some noodles. So, this pasta paired here is perfect for someone like my inner child who still prefers pasta over chili 😉 it’s Banza pasta! Have you been following me on Instagram? I became one of Banza’s RD Ambassadors and they sent me over some noodles and recipes to try out. Thanks, Banza!
What’s so great about Banza?
Banza pasta is made from chickpeas and it’s very high in fiber and protein. Those two things alone create a filling food, but together a small portion goes a long way. Chickpea pasta might be a great option for a vegetarian, vegan, or someone who simply needs more protein / fiber but is struggling to get it in. I also think this pasta can help build pasta confidence.
Yep, it’s when you really love pasta but feel like it’s a food you can’t have, especially if you’re trying to lose weight. The relationship we have with food is complex, but the relationship we have with grains can be especially complex. There is a lot of nutrition noise and people who will tell you that pasta is BAD. While I’ll fight for helping people understand the need for carbohydrates/grains, I understand that encouraging you to eat a food you identify as a trigger isn’t going to work. Enter in pasta choices like Banza and it might be a way for someone to reintroduce pasta back in their life in what feels like a safer way. Okay, a little long winded but if you love chili, textures AND noodles…try the recipe below!
Hi friends! I shared a quick photo on Instagram the today and thought I would make sure the recipe had a home here as well! This oatmeal bowl has been a staple for me for a while but when the light hit is just right the other day, I realized I better share it with you all! Comes together in 10 minutes, enjoy!
No it’s not a typo, I meant Wit and not WITH 😉 Have you ever had a wit beer? It’s a Belgian Wheat Ale and is brewed with at least 25% wheat malt. Often they are fruity and slightly lemony because it’s very common to use coriander and orange peel in the brewing process. This beer style used to be my favorite and now I lean towards sours, but truly I think it depends on the season I’m in as far as what beer style is my favorite.
Anyways…because of my love for breakfast food and this beer style I thought…why not combine them together? These pancakes will fill you up because they use whole wheat flour and oats (hello, fiber!) but still have a sweetness from the orange and the beer. They’re great with syrup added on top but truth be told, I don’t think they need much when they’re already so flavorful. I might put a little vanilla yogurt on top, fresh fruit, or just a little butter. Snag the recipe below!
Hi friends! I hope your week is off to a great start – this weekend went by too quickly. I went to see How to Train Your Dragon: Hidden World with my mom this Friday. We enjoyed the movie but I felt like it was missing something. Have you seen these movies? They’re truly great and get you laughing and crying each time you watch. I even used the score from their first movie as the song I walked down the aisle to!
Saturday was all about helping my mom around the house. My parents have a lot of dogs to care for, other dogs that were staying in the kennel, wood that needed to be brought in and a house that needed to be put back in order after new flooring was put in. Honestly, it felt great to have some big chores to do and to move my body. I definitely move far less in the winter so this was a good opportunity.
We also went to a Namaste Fit class at Train Grand Haven! This is a new Crossfit gym in Grand Haven (about 5 minutes from home right now) and while I missed Crossfit – this class showed me my hip was not quite where I thought it was. Read about my hip surgery here if you like. If you’re intimidated at all by the word Crossfit, try one of their community classes so you can meet the coaches and see if it’s a good fit. That said, my mom and I still got great workouts in and a good long stretch session via yoga. Steve and I had the afternoon to do whatever we chose and eventually we landed with some beer and video games.
During meal prep though, which is why you’re here, I wanted to make a crunchy snack that wasn’t almonds or granola. Enter in my $0.59 can of chickpeas/garbanzo beans! This is an incredibly simple snack and a half cup serving has a good source of protein and fiber packed in. I hope you try them out! You can vary the spices to whatever you like.
It’s almost Valentine’s and Galentine’s day which if you’re not sure what to do for either day, check out my Galentine’s post here and my 35 things to do without food post. But let’s face it, we may want to celebrate with a little chocolate! If you’re looking for a simple energy bite that takes minutes to make but reminds you of Oreos dipped in peanut butter (I can’t be the only one who did that right!?) then look no further.
Energy bites are fun because you can make a huge variety of them, freeze them, and eat them on-the-go. If I made this recipe again (which I will) I would add a couple more things like flax meal and chia seeds to add more fiber, protein, and healthy fats.
So if you’re like me and plan to celebrate Valentine’s / Galentine’s all month long – try these little nuggets of deliciousness and get that warm fuzzy feeling with each bite!
The main ingredients are oats and chick peas, they have carbohydrates but not a lot of added sugar per energy bite. Great for an on-the-go snack for busy moms with one arm to eat or driving to work and ran out of time for breakfast.
chickpeas, energy bite, oreos, peanut butter
1.25cupsoats (quick, rolled, or steel cut)
115 ozcan low-sodium or no salt chick peasdrain and rinsed
1/3cupmini chocolate chips
1.5servingsOreo pudding mix (I weighed this at 45g)
Put all ingredients in a food processor.
Pulse/puree for about 1 minute
Remove blade and begin forming into small energy balls. Smaller bites will yield about 20 servings and medium bites will yield about 15.
Place spread out on a cookie sheet and refridgerate for about 10-20 minutes (or enjoy as is) and then place them in a container to keep in the fridge or freezer.
If you’ve been following me on Instagram or Facebook, by now you might know that I enjoy the random national holidays and holi-months. I think they’re a fun way for me to think outside of the box when it comes to what I want to write about, what recipes to develop and more. So this month is national grapefruit (and cherry!) month! I thought I would bring in an old favorite of mine, the baked grapefruit.
Have you ever had warm grapefruit? I feel like we often limit ourselves when it comes to fruit out of convenience, transportability, time, and price. These are all legit and practical reasons, but if you stick with the same fruit all year round it gets pretty boring.
Grapefruit (and many other citrus fruit) is rich in nutrients, antioxidants, and fiber. In one half of a grapefruit, it has 2 grams of fiber (general recommendations for men/women fall between 25-35 grams of fiber per day), and is high in vitamin C and A. Vitamin C is well known for its abilities to help keep the common cold at bay or improve cold symptoms faster.
If you’re not one to pick up a grapefruit and eat it like an orange (me!) then try baking it instead. Note, the spoons in the photo were for decoration…they did not work very well for scooping out that delicious fruity inside. Baking the grapefruit brings in a sweet flavor and I find it has a little less bitterness as well this way.
If you’re like me and you’ve been working from home more, having shorter days, or are taking time off from work during this polar vortex…you might have more time for breakfast! Now, I always make time for breakfast but my breakfasts over the last couple of days are more like the ones I make on the weekend. They come with a little more TLC. Enjoy!