Yep, I love me my green smoothies in the morning! Ive never been too big of breakfast person to begin with. I really like oatmeal, but I find that it is a bit heavy to eat in the morning and just sits at the pit of my stomach for half the day. Back in college I used to drink coffee just about every morning (kicked that habit thank god), so having a drink in the morning like a green smoothie is a great replacement and helps me to get my greens in!
Lunch: Tex-Mex Slaw (Recipe Below)
This slaw has been the perfect recipe to take for lunch lately. Because the greens are cabbage, I can eat it cold straight out of the fridge, or I can add a bit of water and microwave it until the cabbage has wilted a little. Depending on my mood I get to choose from cold lunch or hot lunch! Oh, and the spiciness of it just hits the spot.
Dinner: Potato Leek Soup (recipe coming in a future post)
This soup has been my new recent favorite. I am always a huge fan of creamed soup, and this one is no exception. I got this recipe to try from my sister-in-law who was raving about it over our regular daily online chats, so I knew I had to give it a try. She was not joking when she said it was "amazing". It makes me want fall to get here even sooner so I feel like its soup-making weather more often.
Lately I have not been very good at eating salads. This has been mostly because I like to save the darker greens I buy for green smoothies, but also because I dont currently have very many ingredients to make homemade healthy dressings yet. So, I came up with this recipe that I could make ahead and use fairly basic ingredients with.
Ingredients:
- 1/2 small green cabbage, chopped
- 2 c black beans (or 2 cans)
- 1/2 c black olives, sliced
- 1 c frozen corn, defrosted
- 1/2 pepper, chopped (any kind: bell, poblano, etc.)
- 2 stalks green onion, thinly sliced
- 1/4 red onion, finely chopped
- 1/2 c fire roasted tomatoes (I used a Tex-Mex version)
- 1 tsp cumin
- 2 Tbsp rice vinegar
- sprinkle of ground red pepper
Directions:
- Prepare all ingredients and combine all ingredients except for the cabbage, cumin, ground red pepper, diced tomatoes, and rice vinegar in a large bowl.
- In a smaller bowl, mix together the diced tomatoes, cumin, ground red pepper, and rice vinegar.
- Pour the dressing mixture over the slaw contents.
- Once the dressing mixture has been thoroughly mixed in, begin to add the sliced cabbage until you have reached a good cabbage to "goodie" ratio.
- Serve chilled with your favorite hot sauce as a salad or serve in tacos.
- Another serving option is to water saute the slaw and serve hot over rice or in tacos.
Amys notes:
I think next time I make this slaw I would want to add some diced avocado and possibly some lime juice to the recipe, Mmmmm!
What salad dressings do you like to make out of ingredients you keep regularly in your kitchen?
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