Healthy Chocolate Smoothie

July 20, 2013July 19, 20139 Comments

I love dessert, and I love feeding people dessert almost as much (or maybe even more) than I like eating it myself. But some days, I have a major guilt trip. Today is one of those days. I know sugar is terrible for your health. I shouldn’t eat so much of it, and sometimes I feel guilty that I feed my loved ones baked goods so often.

I generally think I’m a pretty health-conscious person, but then I turn around and make things like this:

I know dessert makes me happy, but I also know I shouldn’t be eating it all the time so I give it away. So pretty much I’m a jerk, a jerk that pawns off things that are too unhealthy for her to eat onto other people. And when jerks feel guilty, they turn to fruits and vegetables.

I swear this has nothing to do with the fact that I’m about 293048292 years late to the party and finally watched Fat, Sick and Nearly Dead and this article I read in National Geographic about Sugar. That documentary didn’t convince me that I need to start juicing, but it did remind me that fruits and vegetables are always a good idea. The sugar article just reinforced my original idea that I need to eat less sugar. I’m not a nutritionist, but it seems like juices are lacking fiber and all the healthy things you get from the skins of fruits and vegetables. No? So instead of juice, I’m sticking to smoothies and less sugar.

I’ve been having green smoothies for years. My normal go-to combination was strawberry, banana, spinach. But I decided to try a new combo to help me get past my enormous cravings for big handfuls of chocolate chips in the evenings. It’s a bad habit. So let’s replace it with something better:

Healthy Chocolate-y Smoothie

1/2 frozen banana
1/2 cup frozen mango chunks (I eye ball it)
1-2 cup frozen spinach (I really just grab a huge handful and shove it in the blender)
1 date, pitted
1 1/2 tbsp unsweetened cocoa powder (or more if you want it more chocolate-y)
1 cup ice
1/2-1 cup water or almond milk (this might vary)

Place all ingredients in the blender and blend until smooth. In my Vitamix, I don’t need that much water and I can get it to be pretty thick.

I actually eat it with a spoon! Note: This makes one large smoothie for one person.

The key here is really the cocoa powder.

You get the chocolate-y flavor without all the sugar. The sweetness here comes from fruit, particularly the date.

It’s not like eating a Wendy’s frosty. Let’s be clear. It’s not. But it’s pretty darn tasty and it definitely helps me get my chocolate fix in a much healthier way.

So what do you think? Is it bad to feed your friends and family unhealthy foods? Should I (or you) feel guilty about it?

Easy Roasted Chicken with Vegetables and Being Fearless

July 8, 20136 Comments

My friend Liz texted me this weekend with a quote from a book she’s reading: “What would you do if you weren’t afraid?”

This couldn’t come at a better time, because I spent half the day having a mild panic attack. I made a very large purchase. An investment is more what I like to call it.

It arrived around 11am, but I couldn’t bring myself to open it until about 7pm.

I bought a new camera. You’re probably thinking… are you nuts? I’d be so excited. I am! But I’m also slightly scared out of my mind, because not only am I terrified of spending money but I bought this camera with a purpose. To try something new and pursue something different. I’m going to be vague and all sorts of mysterious until I get my act together. But what it comes down to is that I need to be fearless, because I have no reason to be afraid.

I realize that to many people I might seem like a risk-taker. I’m perfectly fine with traveling across the world on my own. I’m not scared of getting lost or trying new things. I love walking around foreign cities on my own. But everything I do, I do because I know I’ll be good at it.

I know what I’m good at, and I hate being bad at things. So sometimes I stay in the safe zone.

The best comparison I can draw is roasted chicken. Like this roasted chicken dinner that I shot with my old Canon Rebel Xsi on my Canon 50mm f/1.8 Lens…

Roasted chicken is safe and simple. We know it’ll taste good with minimal prep work required. All you need is olive oil, salt, pepper, chicken, onion, tomato and summer squash, put it in the oven at 425F for 45-60 minutes.

The oven does the work for you. It’s quick, easy and safe. Roasted chicken is one of those things I know I make well.

But for now, I’m working on being fearless. No more roasted chicken for a while. I’m lucky enough to be in a position to try new things and invest in things I want to accomplish. I shouldn’t let fear get in the way, because fear only makes matters worse.

So I pose that question again to myself, and to you: what would you do if you weren’t afraid?

Arugula Salad with Mozzarella, Prosciutto and Lemon-Caper Vinaigrette

June 24, 2013June 24, 20138 Comments

I have to tell you, I’m really itching to bake something. I don’t know if you’ve noticed, but I’ve kept it healthy as of recent…

Buffalo Chicken Spaghetti Squash = Local carb, quick and easy.

Black Bean Enchiladas= Delicious, quick, vegetarian and good for you.

Eggplant Rolls with Goat Cheese = light and divine.

The last thing I made was an epic chocolate raspberry truffle cake and a bluberry-rhubarb crisp (to die for! Must remake!) for my friend Sara’s wedding rehearsal

The wedding and the rehearsal were in this barn… on a flower farm. Isn’t that the cutest?! Ok back to food…

I love making healthy things to eat, but let’s be honest. Making pie is just plain fun. I’m starting to miss it. Fourth of July is next week, you bet your buns I’ll be making a pie (Remember when I made Strawberry Rhubarb Pie with a touch of bourbon last year?).

But before we get all patriotic and start playing with butter, let’s do a little more green and talk about a super tasty salad. This salad is guaranteed to satisfy. It’s light but has enough fat in it to keep you satisfied. We all hate the word fat, but when was the last time you were hungry after eating a few spoonfuls of peanut butter?

Fat keeps you full. Enjoy it. In moderation.

But really, prosciutto is probably not the kind of fat that’s good for you, but luckily it’s so intense that a little bit goes a long way.

Arugula Salad with Mozzarella, Prosciutto and Lemon-Caper Vinaigrette

2 cups Arugula
1-2 oz prosciutto (I used 1)
2 oz fresh mozzarella
1 tbsp olive oil
1 tbsp lemon juice
1/2 tbsp capers
2 tsp fresh chopped oregano
pinch of black pepper

Lay arugula on a plate. Top with prosciutto and mozzarella. In a bowl, whisk together olive oil, lemon juice, capers, oregano and pepper. Drizzle dressing over salad and serve.

I am completely in love with this salad. It’s pretty much perfect for one person or two. I’ve made it at least 4 times (probably because I bought a 4 oz pack of prosciutto), shared it twice and it’s delicious. You know what else I’m in love with? Showing you pictures of this wedding.

It was also pretty much perfect. Ok ok, you’re probably over it right? I’ll keep my wedding obsession on my pinterest board and try to stick to food.

4th of July and Pie is coming up. What are you excited about?

Eggplant Rolls with Goat Cheese

June 19, 2013June 20, 201320 Comments

In the past week, I flew to New Jersey, drove to New York, prepared for a wedding, went to a wedding, drove back to New Jersey, took a plane back to California with a stop in Chicago, then drove from Orange county to Riverside for a graduation.

On Sunday, I was in 4 different states all in one day. It was amazingly busy but totally worth it. The wedding I went to was fantastic.

It was my friend Sara’s wedding. You might know her as the Biscotti Queen. She’s the lady who taught me to make biscotti, so clearly it was a wedding I couldn’t miss. Their wedding was one of the most fun and unique weddings I’ve ever been to.

There was no assigned seating (or even enough tables for everyone to sit at), instead you mingled around, stood at cocktail tables, sat around fire pits, in adirondack chairs and generally enjoyed the company of great people.

Instead of a sit down dinner, the night was filled with amazing appetizers and desserts. I thoroughly enjoyed the smores.

One of the many appetizers served was Eggplant Rollatini, perfect given Sara’s very Italian family. As I was looking through my photos of the wedding mixed with some photos of foods I made before heading to New York, I realized that the day before I left I unknowingly made my own non-Italian version of Eggplant Rollatini.

I won’t call it Eggplant Rollatini, because it’s not exactly the same. I’ll call it Eggplant Rolls with Goat Cheese

Eggplant Rolls with Goat Cheese

1 eggplant
1/4 tsp paprika
salt and pepper to taste
4-6 oz goat cheese
1 tbsp capers
4 tbsp fresh chopped herbs (I used basil, oregano and sage)
1 can diced tomatoes, with juices
1/3 red bell pepper
1/2 a small onion
2 cloves of garlic
1 Tbsp olive oil (plus more for brushing eggplant or use cooking spray)

Pre-heat oven to 400F. Slice eggplant lengthwise into thin slices. Lay on a baking sheet, spray with cooking spray or brush with olive oil and sprinkle with salt pepper, and paprika. Bake for 7 minutes, flip then bake for another 7-8 minutes. Remove from oven, turn oven down to 350F.

In the meantime, make your sauce. In a blender, blend together tomatoes, red bell pepper, onion, garlic and 3 tbsp fresh herbs. Add salt and pepper if you like (I only added pepper since I used canned tomatoes).

Heat 1 tbsp of oil in a large skillet, add sauce. Cook for 10-15 minutes stirring occasionally while you prepare the rest of your eggplant.

In a bowl, mix together goat cheese, capers, and 1 tbsp of herbs. Once your eggplant is cool enough to handle, lay some of the goat cheese filling on the eggplant then roll and place seamside down into the sauce. Repeat until you’ve rolled all your eggplant (you might have some left over filling which I like to sprinkle on top after baking).

Bake for another 10-15 minutes, sprinkle with remaining goat cheese/herb filling and serve. One eggplant (depending on the size) should serve 2-3 as a main dish.

This eggplant was totally different from the one at the wedding, but in my opinion equally delicious. Let’s be honest, anything with goat cheese is amazing and I love lightening up heavy dishes like this. I should also note it passed the taste taste from Jesse and my co-worker from New Jersey.

That totally makes it legit, and now it has an amazing memory of an awesome wedding attached to it.

Overall, the travel and craziness of the weekend were totally worth it. I got to visit an amazing friend, see a few others (although I missed a few friends I didn’t get to see), and was so happy to be a part of a wonderful couple’s special day.

I have so many other things to tell you about. What do you want to hear about next? An AMAZING salad? More about this wedding? Do you need a dessert in your life? Tell me!

Black Bean Enchiladas

June 7, 2013June 7, 20136 Comments

So on this thing that I’m calling Operation Make-Dinner (my desperate way to make myself eat healthy meals instead of snacking for dinner), I’m realizing that one person doesn’t require that much food.

I can cook two large (and my large I mean 4-6 servings) per week and that will last for lunch and dinner throughout the week. Luckily, I don’t get tired of eating the same thing over and over again.

Earlier this week, I made Buffalo Chicken Spaghetti Squash. I had it for dinner once, then lunch two consecutive days after.

So on the days when I had Buffalo Chicken Spaghetti Squash for lunch, I had Black Bean Enchiladas for dinner.

These aren’t super fancy enchiladas like the kind you have in restaurants, these are much simpler and healthier. I didn’t fry the tortillas, they’re not filled with fatty meats and cheese. It’s mostly beans and vegetables, sauce and a sprinkle of cheese.

For a week night meal, that’s what it should be: mostly vegetables. I used shredded carrots and bell peppers because that’s what I had on-hand (the carrots were left over from the Buffalo Chicken Spaghetti Squash).

To make life easier (and for portion control), I baked them in small glass containers (instead of a large 9×13 pan)

Black Bean Enchiladas

1-2 tbsp olive oil
1 onion, diced
1 cup shredded carrots
1 bell pepper (I used a bunch of mini bell peppers)
2 cups black beans (I cooked them Guatemala style last week, but you can use canned too)
1-2 tsp cumin powder (depending on how you like it)
1/4 cilantro, finely chopped (plus extra for garnish, optional)
juice of 1 lime
12-15 tortillas
1-2 large (28oz) cans of enchilada sauce (or make your own)*

Heat oil in a large skillet. Add onions, pepper and carrots and cook until onions are translucent, about 5 minutes. Stir in black beans and cumin, cook an additional 3 minutes. Stir in cilantro and squeeze in lime juice, stir until well-combined. This filling is awesome on it’s own, I had leftovers and am planning to eat it just with some rice…

But back to the recipe…

Pre-heat oven to 375F. Next start to assemble enchiladas, pour some of the enchilada sauce in to the bottom of whatever baking dish you use (I used 3 small ones, only made 9 enchiladas and had left over filling as another meal with rice). Heat tortillas in the microwave to soften (if they break when you try to roll them, just microwave for a few seconds), place some of the filling down the middle, roll tortilla and place seamside-down in the baking dish. Repeat until you’ve filled your dish or you run out of tortillas and filling. Pour remaining enchilada sauce over tortillas and sprinkle with cheese. Bake 20-30 minutes or until the sauce bubbles. Remove from oven, allow to cool a few minutes then serve with sour cream, cilantro and avocado.

*Note: I like a lot of sauce, I used one big (28 oz can) for 9 enchiladas, so if you’re making more you might want to get 2 cans. If you like it less saucy, then one can would be enough.

These were a great dinner two nights in a row. I still have leftovers for tonight, which is great!

This weekend, I’m not making dinners, because Saturday I’m having a chicken and waffle party and I’m wayyy too excited. Can’t wait to tell you about it!

What are your plans for the weekend?

Buffalo Chicken Spaghetti Squash

June 5, 2013June 17, 201348 Comments

My initial effort at making dinner more often, started with a bang. After I wrote the last blog post, I started meal planning and of course, I turned to Pinterest for ideas. I found a recipe I thought looked tasty for Buffalo Chicken Quinoa Salad. It looked great, but I decided I wanted it to be a bit lighter. I don’t want to be eating a pound of quinoa for dinner (not that there’s anything wrong with that, just not my taste).

So instead of quinoa, I went with spaghetti squash, because I’m a huge fan and it’s lower in calories than quinoa. The result…

Delicious, and ready in less than 30 minutes! Not to mention it’s super easy clean up, since you only use one pot/skillet. To make life easier, I bought pre-cut and pre-washed shredded carrots and cabbage. So the only chopping I had to do was the green onions and chicken.

Buffalo Chicken Spaghetti Squash

1 spaghetti squash
3-4 green onions
1-2 lbs chicken breast, cut into bite sized pieces
1-2 tbsp olive oil
1 tsp garlic powder
1 tbsp onion powder
1 cup shredded carrots
1 cup shredded cabbage (I bought cole slaw mix)
1 cup Frank’s Buffalo Sauce (or more if you’d like)
1-2 oz Blue Cheese (or more if you’d like)

Poke your spaghetti squash a few times with a fork or knife. Microwave 10-15 minutes or until tender.

In the meantime, cut up your chicken and toss in onion and garlic powder. Next slice the green onions. Slice the white part of the green onions and reserve the green tips for garnish.

Heat olive oil in a skillet or pot (I used a 12″ cast iron skillet). Add chicken and green onions, cook until chicken is cooked through (about 5 or 6 minutes).

Remove spaghetti squash from the microwave. Once it’s cool enough to handle, slice in half, remove the seed and discard, the fluff the spaghetti squash with a fork to get the strands loose. Add spaghetti squash to the skillet and mix. Add Buffalo sauce, cabbage and carrots. Toss to combine. Serve and sprinkle with blue cheese and chopped green onion tips. This recipe will serve 4-6.

I was really pleased with this meal. I liked how quick and easy it was, but also tasty. If you wanted to make this spicier, I would definitely add some sriracha for a little added kick. You can also just get the spicy buffalo sauce instead of the traditional buffalo sauce.

Now I have a ton of left overs for lunch, but I’m excited for my next dinner creation!

What are you having for dinner tonight?

June Goals: Meal Plan and Make Dinner

June 3, 201317 Comments

Hi All. Remember wayyy back when, when I did the Paleo Challenge? Oh yeah, who could forget… the two weeks I turned into a crazy bitch.

Well, I remember at the end of that whole debacle, one of the lessons I learned was that I need to make dinner more often. I have a really hard time with that. Usually, I kind of just snack on things: a tortilla with beans, random pieces of cheese, handfuls of chocolate chips, a yogurt, pretzels, any other random thing I can find. I rarely ever have a meal.

Tonight, I knew I was going to make

Strawberry Shortcake in a Jar (don’t worry recipe blog post about this is coming soon!) to photograph for a blog post. Before I came home, I stopped by Subway to get a sandwich to avoid eating cake for dinner, because I know myself. I would seriously just eat cake for dinner and call it a night. But that’s not good for you.

So as I was eating my Subway sandwich

I began to think… I make myself get out of bed at 5:20am to get to the gym by 6am, even though I want to stay in bed more than anything. Somehow I manage to get my butt up and move it. I really can make myself have a real, healthy dinner at least 3 nights a week. That shouldn’t be that hard, right? I think it just comes down to habit.

Most days, I come home from work and just don’t really feel like making dinner for myself. If Jesse is having dinner with me (usually once a week), then I have no problem making a meal. But just for me. No fun.

But that needs to change.

So I decided to make it a person and blog goal in June is to make healthy dinners a few times a week and blog about it. I’m not talking about the usual desserts and ridiculous treats I think are fun to blog about… like pie

I’m talking about quick and easy things that I should actually be eating… sort of like I did during the Paleo Challenge… like my epic paleo dinner of chicken and mushrooms over cauliflower puree

and my quick and easy paleo dinner.

It just takes a little bit of planning. This won’t be paleo all over again, but I will try to keep it healthy.

Now I should say, I don’t see anything wrong with having a Subway sandwich for dinner. It’s probably healthier than most things I would have been eating, but $5 for dinner is a little too much to spend every night in my opinion.

So here it goes… what should I make tomorrow night?

Does anyone else struggle with this? Have any quick and easy recipes to share with me?

Roasted Beet, Asparagus and Arugula Salad

April 22, 201313 Comments

As much as I advocate cake and pie eating, I really want you to eat vegetables too.

Lots of vegetables.

They’re good for you. Sometimes sugar and butter need to take a back seat and we need to have something good for you. Like this salad.

Roasted Beet, Asparagus and Arugula Salad

2-3 fresh beets
3-5 cups arugula1/2 lb asparagus, cut into 1″ pieces
1 tomato, sliced
2 oz goat cheese
2 tbsp balsamic vinegar
1 1/2 tbsp olive oil
2 tsp honey
2 tsp dijon mustard
salt and pepper to taste
fresh chopped parsley (optional)

Pre-heat oven to 400F. Thoroughly wash beets, then wrap beets in aluminum foil. Place on a baking sheet and bake for 45 mins to 1 hour, or until tender. Allow to cool. Peel and slice. (Note: You can roast a bunch of beets and once and store them in the fridge for about a week in the roasting foil. Peel and slice when you’re ready to serve them)

Steam asparagus for about 3 minutes. Remove from heat and rinse with cold water. Set aside. (You can do this while the beets roast, or you can plan your next vacation)

Make dressing by mixing together balsamic vinegar, olive oil, honey, dijon mustard, salt and pepper. Whisk until well combined.

Lastly, assemble the salad. Start with a bed of arugula, layer on the tomatoes, asparagus, beets and goat cheese. Drizzle with dressing and serve! This salad will feed 2 very hungry people or 4 as a side salad.

Eat it up!

Cóctel de Camarón: Shrimp! Yes, Please!

April 11, 2013April 12, 20134 Comments

So today, was a crazy day. Ok it totally wasn’t crazy. I was just exhausted. I somehow had the bright idea of going to crossfit twice in a 12 hour time span… I hurt real bad right now. I don’t recommend it. Give yourself at least 24 hours between workouts. It’s a good idea.

But work outs aside, today was a bizarre day for me in terms of personal realizations. Way back when, I used to use SparkPeople to track calories, but I hadn’t logged in for almost a year. So this morning, I randomly did…

I saw my last log in was after I got back from Italy where I ate my weight (and then some) in Nutella, Pasta and Gelato for nearly 6 months. Since then, I’ve lost 18 pounds. That’s kind of a lot on someone who is only 5’3″

I guess getting back home, eating normal meals and exercising a few times a week served me well (even if Paleo didn’t…).

So in honor of the fact that my butt (among other things) shrank, let me tell you about an actual meal (as much as I love cake, it’s not a meal) that is more or less balanced, light and delicious too.

I would consider this to be moderately healthy. Depending on what you serve with it that is…

It involves shrimp, tomatoes, onions and a few splashes of (unhealthy) secret ingredients:

Cóctel de Camarón

3 cloves of garlic
1/2 onion, diced
1 lb Shrimp, peel on
2 cups clamato
1-2 tbsp ketchup
2 tbsp orange soda
2-3 limes
2 tomatoes, diced
1/2 cup fresh cilantro, chopped
Salt
1 Avocado, sliced
Tostadas, for serving

In a blender (I used my magic bullet), blend together 1/4 of an onion (reserve remaining diced onion) and 3 garlic cloves with some water. Once it’s smooth, add to a sauce pan. Fill with water until about 2-3 inches from the top. Add some salt (or a pinch of bouillon) and bring to a boil. In the meantime, rinse your shrimp and place in a metal mesh strainer.

Cook shrimp in the broth by dipping the strainer into the broth, like this…

Once the shrimp is cooked (pink all over, be careful to not overcook), place in a bowl over some ice. You might have to do this in batches.

Next take about 2 cups of the cooking broth and place in a large bowl.

Add about 2 cups of clamato, ketchup, lime juice and orange soda. Be careful, it’s a science. Taste it along the way to see how it is.

Stir it all together and set aside. Next peel your shrimp (alternatively you could peel your shrimp before cooking then put the skins in the broth to help give it more flavor). Now you’re ready to assemble.

Start by putting a good amount of diced tomato (1/2 cup?), onions, cilantro and Serrano chili in your bowl. Then add the shrimp and avocado. Last pour the broth/clamato mixture over your shrimp. You want a good amount in there because it gives it great flavor.

From there, you’re pretty much ready to go. But don’t forget one important thing…

A beer. Because life is all about balance and a cold beer tastes great with this dish.

Serve with tostadas, extra lime, salt and hot sauce (optional). This will serve 2-3 people.

Whoever said that the way to a man’s heart is through his stomach as probably right, but they forgot that the way to a woman’s heart is the same direction. I wish I could take credit for this, but I can’t. It was made entirely by an awesome boyfriend who makes ridiculously tasty things.

He makes me generally healthy meals, while I make him cookies and pies.

Clearly, a little bit of both is necessary. Eat some shrimp and vegetables, as well as some cookies and wine.

What was the last healthy meal you had?

Caldo de Pollo (Guatemalan Chicken Stew)

March 21, 20133 Comments

If you asked me what my favorite food is, I would spend forever trying to decide and ask you a million follow up question… is it my favorite food to eat all the time? or for a special occasion? Savory or sweet? Appetizer? Main dish?

If you were my boyfriend you’d probably just say, “answer the question.”

To which I would respond “Caldo de Pollo, if we’re talking about what I like to eat on a normal day.”

I have a habit of not answering questions, or if I do, qualifying that response with a million follow up excuses as to why I can’t really answer the question.

I’m very indecisive. So here it is. If I had to choose a favorite food to eat all the time, it would be this: Caldo de Pollo.

That just means chicken stew, but this is how my family (and I think most Guatemalan families) makes it.

The vegetables are all in big chunks and there’s a bit of chicken in there.

It’s probably the easiest thing in the world to make. It’s also delicious and healthy. Whenever I go home, I want my mom to make two things: black beans and caldo de pollo. It’s just delicious.

Caldo de Pollo

1 lb chicken thighs, bone in (boneless is fine too)
1 bunch cilantro
1 tomato, whole
1 onion, ends cut off and peeled
1 chayote (güisquil), quartered
1 cabbage, cut into 6 wedges
3 carrots, peeled and cut in half
1-2 celery ribs
a few pieces of fresh or frozen corn*
2-3 small potatoes
1 small bag frozen yucca
salt
Avocado, Lime, Sour Cream (for serving)

Fill a medium saucepan half way with water, bring to a boil. Add frozen yucca.

Boil until tender, it should take about 30 minutes. This is crucial. If you put the yucca in the water before it boils, the yucca will stay tough. Make sure your yucca is tender and keep it in the freezer until the water is boiling, then add it to the water.

While the yucca cooks, start the rest of the soup. The beauty of this soup is that it’s fast and doesn’t involve a lot of chopping.

Big chunks of carrot and güisquil (güisquil in Guatemala, but chayote in Mexico so that’s what you’ll probably see it labeled as in US grocery stores) are appreciated. But the cabbage is my favorite part. Not familiar with guisquil/chayote? It looks sort of like a pear from the outside:

And sort of on the inside, just quarter it and cut out the seed in the middle

In a large post, add all of the ingredients. Add enough water to cover the ingredients. Bring to a boil and simmer for about 45 minutes or until cabbage and potatoes are cooked through. The take a fine mesh strainer, take out the tomato, peppers and cilantro. Pour some of the broth on it and using a spoon, mash the tomato, peppers and cilantro to get the most flavor out of it, then discard. Add yucca you cooked separate to the pot.

Serve with lime, sour cream and avocado. I usually just eat it with lime and avocado, but sour cream makes it super tasty, just mix it into your bowl just before eating.

*I don’t like corn, so I never use it, but most people (including my mother) add it.

I like to pack mine up into 6-7 containers (that’s how many meals a big pot makes), and take them for lunch for the week.

Healthy and delicious lunch that is totally Paleo friendly if you omit the potato and yucca. Even though yucca is a root, I think it’s too starchy for Paleo.

But seriously, what makes this delicious is the lime and avocado.

It takes a regular soup and makes it out of this world. Don’t skimp on that!

So what’s your favorite food? Something you could eat everyday and not get tired of.

Foodologie

A Blog about Balancing Health with a Constant Desire to Eat Cake

Tag: Healthy

Healthy Chocolate Smoothie

Healthy Chocolate-y Smoothie

Easy Roasted Chicken with Vegetables and Being Fearless

Arugula Salad with Mozzarella, Prosciutto and Lemon-Caper Vinaigrette

Arugula Salad with Mozzarella, Prosciutto and Lemon-Caper Vinaigrette

Eggplant Rolls with Goat Cheese

Eggplant Rolls with Goat Cheese

Black Bean Enchiladas

Black Bean Enchiladas

Buffalo Chicken Spaghetti Squash

Buffalo Chicken Spaghetti Squash

June Goals: Meal Plan and Make Dinner

Roasted Beet, Asparagus and Arugula Salad

Roasted Beet, Asparagus and Arugula Salad

Cóctel de Camarón: Shrimp! Yes, Please!

Cóctel de Camarón

Caldo de Pollo (Guatemalan Chicken Stew)

Caldo de Pollo