Lately, I've been cooking different recipes from these sites...
SELF - their recipes seem to be less complicated than other sites. I also get a weekly email from them with a recipe of the week - the simplicity and the pretty pics sometimes motivate me to try them. The last dish I cooked, Thai noodles with chicken, was nice and fresh tasting. Leftovers were great for lunch.
Food network - Ellie Krieger's site is usually my go-to site for inspiration. And if I'm planning to cook a specific dish/protein, I usually search it on the food network site with "Ellie Krieger." I enjoy watching her show once in a while (Robert finds her a little scary looking, but she's an RD and puts a healthy spin on recipes). Some of my favorites I've tried - carrot cupcakes with cream cheese icing, tabbouleh, noodles with lime peanut sauce...
Speaking of tabbouleh, I've been making it a lot lately. It works great as a lunch side for the week and it's super easy to cook bulgur and use it as a substitute for rice/couscous. Just put 1 cup in a bowl, add 1.5 cups boiling water, cover and it's done in 20 minutes. A lot like couscous, but it feels like you're treating your body really well, and it's super cheap when you buy it in bulk...
Showing posts with label Resources. Show all posts
Showing posts with label Resources. Show all posts
Tuesday, August 19, 2008
Kelli's veggies and weekly planners
First, I love that you're all using this! I'm so inspired!! Congrats, karen on your pact with Dan!
Second, I don't know if this fits anyone's recent interests/requests/pleas, but I've been intrigued by a concept I saw in Real Simple, in two different places: using long thin strips of zucchini and/or yellow squash from a vegetable peeler, plus olive oil, lemon juice, etc. to make a salad. i tried it first with zucchini, lemon juice, tomatoes, goat cheese, salt and pepper, and it was okay but I thought it could have been better. The second recipe I found and am about to try uses both kinds of squash with olive oil, lemon and shaved parmesan. I'm also thinking it might be pretty/tasty to use carrot or cucumber prepared the same way, or with dill, vinaigrette, etc. I'll keep you posted.
Here's a link to one of those recipes and another variation.
By the way, I meant to mention that as far as eating healthier is concerned, Nicole turned me on to this a long time ago, but I just finally started paying attention. It's a set of meal plans for a week's worth of food for each of three approaches to eating--convenience, home cooking, or grazing. (Again, from RS. They should pay me.):
Second, I don't know if this fits anyone's recent interests/requests/pleas, but I've been intrigued by a concept I saw in Real Simple, in two different places: using long thin strips of zucchini and/or yellow squash from a vegetable peeler, plus olive oil, lemon juice, etc. to make a salad. i tried it first with zucchini, lemon juice, tomatoes, goat cheese, salt and pepper, and it was okay but I thought it could have been better. The second recipe I found and am about to try uses both kinds of squash with olive oil, lemon and shaved parmesan. I'm also thinking it might be pretty/tasty to use carrot or cucumber prepared the same way, or with dill, vinaigrette, etc. I'll keep you posted.
Here's a link to one of those recipes and another variation.
By the way, I meant to mention that as far as eating healthier is concerned, Nicole turned me on to this a long time ago, but I just finally started paying attention. It's a set of meal plans for a week's worth of food for each of three approaches to eating--convenience, home cooking, or grazing. (Again, from RS. They should pay me.):
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