Recently I tried a new restaurant, LYFE kitchen with one of my best girlfriends. After a light dinner and fun conversation- we agreed to definitely revisit in the near future. Personally, I truly enjoy trying new places- as every time is a … Continue reading
Tomorrow marks the start of my third trimester. Crazy. Time flies when you’re having fun – er, when your pregnancy is so ailment-free and uneventful that you feel totally normal the whole time. However, I know the next three months … Continue reading
This sounds and looks like the best and most healthy chip replacement idea out there. What better than a veggie that tastes like the thing we actually want – real potato chips – to dip into hummus and salsa and the like?
Green veggies are basically free if you’re calorie counting – so this idea was a must-Pin when I spotted it on Pinterest the other day.
Thinly slice 2 medium zucchini
Spread out onto a baking sheet
Brush with olive oil
Bake until crispy brown at 350-degrees
Sprinkle with sea salt
Sounds easy enough, right?
Well, see for yourself how it turned out when I gave this healthy recipe a try:
Cash loves to join me in the kitchen.
And then this happened…
What the heck?
Definitely a FAIL.
Maybe I tried to bake too many at once?
Maybe since I sprinkled the oil and didn’t brush it, it made the slices to heavy to crisp up?
I know it wasn’t that I baked too long b/c I checked them constantly and they were soggy up until they burned, dissolved or, well, stayed soggy.
Yes, chipped nail polish. So sue me.
If you know what I did wrong, please comment below and let me know!
FOUND THIS PIN AFTER THE FACT…
Sounds like a better way to do it, but I’ll have to try another day.
Face it. Most “healthy” meals are not “I crave” delicious. And none of “you get used to it after a while and you’ve adapted to a healthier lifestyle” shit. One never “craves” kale, carrot juice, squash, potatoes without butter, omelets without cheese, life without bread, pancakes without bacon, a DIET, and I could go on.
Recently at my casa, we have
failed attempted to start eating healthier, and one of the veggie meals I made for dinner the other night, while visually pleasing, and wonderful to whip up for: the inlaws, “meeting of the parents,” grandparents, someone trying to watch their weight….it isn’t anything anyone will ever ask for on death row, their birthday, etc.
Here is the original inspiration picture I “re-pinned” on Pinterest and decided to recreate:
AND my version with a few tweaks:
- PREHEAT oven to 350 degrees
- 1 green zucchini
- 1 yellow squash
- 1 red potato
- 1/2 cup chopped onions
- 1 tablespoon of EVOO
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh rosemary
- 1/4 cup parmesan cheese
- dash of salt & pepper to season
Note to reader: We aren’t fans of tomatoes so they were omitted. However, the juiciness that comes from those little red sun lovers, was definitely missing in “our vegetable medley”. If made again (probably not), I would add a little butter to the bottom of glass cookware (for flavor) and instead of parmesan, I would opt for mozzarella. The parmesan did not bake as prettily (as I think mozzarella would) or as the cheese in the PINTEREST picture, and was on the slightly crispy side! Lastly, as there are only two of us in la casa…I only used 1 vegetable each, and we had leftovers (which went in the trash), that could have fed another 3 guests. I would suggest adding 1 of each vegetable for 5 or more individuals.
1. Gather all ingredients. Slice & Chop
2. In a bowl, take your salt, pepper, rosemary, and 1/2 of garlic measured- tossing your vegetables with EVOO so as to be coated evenly. Next take sliced zucchini, squash, and red potato along with your chosen cookware. Alternate slices to make for a splendid photo opportunity, to trick the children into thinking its going to be the best vegetable dish they’ll ever eat, or show the in-laws that you really are the ideal American Mrs.
Lastly, IF YOU TRY IT, I am open to suggestions on making this dish more flavorful. Like I mentioned above, we are trying to eat healthier on a daily basis 🙂
I decided today I’d brave the water and share baby bump pix with you and just share what’s been going on with my pregnancy since my last post about it. But don’t judge me. I’m way too lazy to do … Continue reading
A couple weeks ago in Florida, my sister-in-law was telling me that she substitutes her pasta with spaghetti squash, as she is trying to lose weight after her second child. As a pasta lover, I have to admit I was skeptical, … Continue reading
Ginger has been long associated as a remedy for upset stomachs, in fact it has been used in Asia as such for thousands of years. According to WebMD, studies have found that ginger also lessened menstrual cramps, and helped reduce the nausea and vomiting associated with morning sickness in pregnant women. In the US, ginger ale is commonly used in an attempt to alleviate a stomach ache, but here is the list of Canada Dry Ginger Ale ingredients:
Carbonated water, high fructose corn syrup, citric acid, sodium benzoate (preservative), natural flavors, caramel color
Since every other ingredient on that list is questionable, I’ve found it is better to make tea with real ginger root, and bypassing the lab created chemicals altogether and getting a more potent dose of soothing ginger. Since pure ginger tea can be a bit strong, I add lemon and honey for taste. Here’s how to make ginger tea:
Ginger root (about 1 Tbl per cup)
A couple thin slices of lemon (1-2 per cup)
Honey to taste (I add 1/2 tsp per cup)
Finely chop ginger and place with other ingredients in a french press, add boiling water and let steep for at least 10-20 min, longer if you want your tea stronger. Strain and enjoy.