Monday, April 30, 2012

Asian Salmon with Forbidden Rice

I thought I'd center this week's recipes around my new favorite food - black rice, aka Forbidden Rice.

Now, if you find yourself in the rice aisle at Whole Foods, you'll be overwhelmed by just how many different varieties of rice there are (who knew?!!).  But I first read about black rice a couple of months ago, and of course, the fact that it's healthier than brown rice even made it shoot to the top of my grocery list.

How healthy?  If you compare it cup for cup to brown rice, they are fairly similar in nutrition, until you get to the phytochemical content.  Just like you've heard for years - opt for the food with more vibrant and/or darker colors.  In this case, the black rice.  A spoonful of cooked black rice actually has more anthocyanin than a spoonful of blueberries.  Crazy huh.  So, when you're looking for a carb side for your meal, and rice is on your mind, you might grab black rice to add some variety and extra phytochemicals to your diet.

Monday, April 23, 2012

Make it From Scratch: Lara Bars

Chocolate Craving Bars


You might remember that last month, Katie from Living Crunchy guest posted here with instructions for homemade, natural Easter Egg Dye.  It's my turn to return the favor, so I set out to find a recipe for homemade Lara bars.  

Thursday, April 19, 2012

The Name Game

As promised, a little back story on what the dickens is going on with this blog's name.  Poor little blog - slammed into an identity crisis by a girl who's just too busy (read: tired) to sit down and whip up a few quick banner graphics and finally put the confusion to bed (where I wish I could be right this minute).

So!  Here is Paul Harvey's "the rest of the story:"

Monday, April 16, 2012

Coconut Pecan Granola

Good Morning!  Today, I semi-cheated and had a small bowl of this granola with almond milk before blending up my regular green smoothie (today's has frozen cherries - yum!).  And, I'm still as much in love with this granola as I was yesterday when finalized my recipe changes.

Friday, April 13, 2012

(Sugar Free) Chocolate Mousse

You didn't really think I would go and declare a severe sugar limitation and then completely abandon desserts in any form, did you?

No, you know me better than that by now.  I just need to get a little more creative.  A little more willing to accept that my new definition of "dessert" will be less sweet and more about other flavors and textures.

Tuesday, April 10, 2012

Bombshell Brownies

But I wasn't about to leave you hanging without my brownie recipe!

I've always contended that by the time you go to the store to pick up a mix, homemade brownies are so much faster to put together.  And of course, they taste soooo much better!  The measuring and stirring steps are simple, so they'd be fun to have your kids help you with.  And they'll be able to pronounce every ingredient you put into the bowl.  Can't beat that for a fun treat, am I right?

Sunday, April 8, 2012

Sugar Shocked.

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Whew, it's over.  Sort of.  Ok, honestly, I've decided that it's not going to be over.  Not just yet.

I've spent the past six and a half weeks avoiding sugar like the plague.  I gave it up for Lent, to really challenge my dependence on sweets.  And it's been hard, y'all.  Hard.  

The first three weeks were the most difficult; I found myself craving sugar after every meal, and mentally battling it after dinner, especially.  At one point, I was in Target grabbing a few items, and everywhere I looked, I saw treats.  Treat, treats, treats, and more treats.  I felt so panicky and desperate for a treat, that - I kid you not - I bought myself a tshirt and scarf just to appease my urge to indulge.  It was incredibly hard.

Friday, April 6, 2012

Charred Green Beans

Happy Good Friday!

I've been on a huge roasted vegetables kick lately.  I don't know if it's because it seems like less work to toss a pan of veggies into the oven while I'm working on the main course or if it's because roasting veggies brings out new flavors.  

Wednesday, April 4, 2012

Apricot Glazed Carrots

I have to admit - the idea of a glaze on cooked carrots didn't immediately appeal to me.  But I kept bumping into recipes and commenters who raved about how much their kids loved the recipes.  So I figured, if kids love it, it can't be too far out there in the Fancy Food Galaxy, right?

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