Everyone has heard of “overnight oats” it seems, but I’m not really into mushy foods. So, I decided to do a chewier version. I call it “Early Morning Oats” because…why not? lol! I add the wet ingredient about 2 hours prior to eating.
One of my favorite things about oatmeal is that it is so versatile, even this recipe. I like to add a smattering of dried cranberries and raisins most of the time but I occasionally switch it up with dried strawberries or fresh blueberries. I’m having a hard time getting in all the protein I need on a daily basis so I also add vanilla egg white protein powder to my early morning oats. Delicious! Continue reading →
I’m trying to cut back on my carb intake. This is very, very difficult for me as I LOVE carbs. LOVE CARBS.
So I’ve been experimenting with cauliflower lately. Cauliflower is a LOT more versatile than I’d ever given it credit for. With that versatility in mind, I decided to try to make a cauliflower version of my favorite seasoned rice. It turned out delicious! This is a great substitute for rice if you are trying to cut your carb intake.
1 medium head cauliflower
2 tablespoons extra virgin olive oil (EVOO)
2 cups chopped sweet onions (I use Vidalia)
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon Continue reading →
It was a Saturday and lunchtime was approaching. My husband, lying on the sofa, would soon demand food…
A peek in the fridge determined that he would have portabella mushroom sandwiches with chipolte mayo…and he would like it.
1 pkg Portabella mushrooms
Extra Virgin Olive Oil (EVOO)
Fresh cracked black pepper
2-3 Chipotle peppers
1 cup Mayonnaise
Mix EVOO, salt & pepper together. Brush on mushroom caps. Heat a skillet to medium and pan fry mushrooms, starting with the smooth side down. Cook for about 3-4 mins per side, pressing down on caps with spatula to release juices.
Mix 1/3 cup mayo with 1-2 chipotle peppers (pick your heat levels, I use 3 but I like it spicy). Chop peppers finely and then mix with mayo.
Put it together:
Toast potato bread and then spread on chipotle mayo. Put one-two mushrooms per sandwich, covered with 1 slice provolone cheese. Add slices of avocado and salad greens. Slice in half and serve.