I have a confession to make. It is a two part confession.
First , I made another batch of fro-yo bites today and they were tasty. A new favorite snack…better than the last.
-1 cup vanilla Greek yogurt
-1small banana chopped
-1/3 cup dried cranberries
-1/3 cup dried coconut, shredded
-1 handful cocoa nibs (1/2 cup maybe?)
-1cup heritage o’s (or cheerios)
Mix in large bowl, scoop into ice cube trays and freeze.
The second part of my confession?
I happened to sneak a bite of the vanilla yogurt and–gasp!–I kind of enjoyed it!
I don’t know what to say. Was it a fluke? Or have I turned over a new leaf in the yogurt department? I just don’t know!
In other news… stir-fry for dinner. I am so spoiled!
Local beef, butternut squash, carrots, beet greens, red onion, mushrooms, garlic and Farmer Ben’s Thai sauce, cooked in coconut oil and served over rice.
What did you eat today?
Cheers! Happy eating!
I wanted to make the Lean Green Bean’s Frozen Yogurt Bites, but I didn’t have any granola on hand…and I didn’t feel like making any.
took everything out of the cupboard that was almost gone and dumped it into a bowl improvised. I think I did pretty well…but I’ll let you be the judge.
These bites are so easy to make, it’s just silly. Seriously, I can’t even call this a recipe. I’m going to give you two ways to make these, the first what I actually made and the second, what I would have done if I had these items on hand.
The sky is the limit with these, so play around with your ingredients!
Fro-Yo Bites-2 ways:
First Way-What You’ll Need:
- 1 cup Greek Yogurt, I used Strawberry
- 1 small banana chopped
- ~1/4 cup flax-seed meal
- ~1/3 cup chopped cashews
- ~1 cup Heritage O’s (or Cheerios)
- ~1/3 cup cocoa nibs
Second Way-What You’ll Need:
- 1+ cup Vanilla Greek Yogurt.
- 1 small banana, chopped
- ~1 cup puffed/crispy rice cereal
- 1/2 cup pistachios, chopped
- 1/3 cup dried cherries, chopped
- ~1/4 cup cocoa nibs
- Optional: coconut flakes, to taste
What to do-Either Way:
Combine ingredients until everything is well coated. You may need to add another spoonful or two of yogurt, depending on your taste (I did).
Scoop mixture into ice cube tray and place in freezer until mixture hardens. If you don’t have a free ice cube tray, you can also line a pan with wax paper, freeze and cut into bars.
If you’re feeling adventurous, dip frozen bites into melted chocolate. Re-freeze. Definitely do this step with the second variety. Yum!
Makes 14 bites. Store in freezer.
I know this isn’t as local as Cabot, from across the lake…. but it is still nice to know that this is a somewhat local option. Go Chobani!
Also, for whatever reason… there was no plain on the shelves! Ugh!
Hope you all had a great weekend! Mine was a win for the most part. Saturday consisted of sleeping in, going shopping and having a giant lunch.
I was pretty excited because I am finally creeping out of “in between sizes” and settling into the smaller size. I also picked up an awesome new t-shirt, along with some work pants and a sports bra. All were much needed!
Sunday was my day off with Farmer Ben…and let me tell you, we both needed it! We started out with church, some napping (okay, I was the only one who napped…but who’s keeping track?) and an amazing lunch.
It was the kind of lunch that you have when you want something hearty but don’t have a lot of time….or just don’t feel like “cooking.”
As you know, I’m not big on boxed foods…but I have a serious weakness for Annie’s Mac and Cheese…especially with greek yogurt. So good!
Sorry for the lack of photos… I was in too much of a hurry to stuff my face. Oops.
Anyway, here is what I call “the Dirty Little Secret.” I justify it by telling the world that everything was local/from the garden except for the mac and cheese mix and olive oil.
Dirty Little Secret (Or Lunch in a Pinch)
- 1 box Annie’s Mac and Cheese-choose your own adventure on this one.
- 1 Medium Onion
- 2 Jalapenos, seeds removed
- 2 cloves garlic
- about a tbsp. olive oil
- 1/2 cup Greek yogurt or sour cream
- Optional:1 lb ground beef (or chicken sausage, turkey, beans, bacon, etc.-again, choose your own adventure)
- Optional: shredded cheese
What to do:
Cook your pasta as directed on the box of mac and cheese (to save time, boil water while you are prepping the rest) and set aside. Reserve cheese packet for later.
Roughly chop onion, jalapeno and garlic.
Throw them in a hot pan with some olive oil. Cook until softened, stirring occasionally so they don’t burn/stick.
Add in ground beef (or whatever you decide on)
Cook until your beef is browned, stirring occasionally to break up any big clumps.
If necessary, drain out excess oils/fat (we used a 90/10 grass-fed beef, so there wasn’t really anything to drain).
Add cooked macaroni and seasoning packet, along with some Greek yogurt…or sour cream if you’re feeling naughty. Stir until well combined.
We ate our’s like this, BUT if you want even more crazy goodness, pour your beefy mac into a casserole dish and top with shredded cheese. Cover with foil, removing for the last few minutes of bake time. Bake in a preheated oven at 350 until cheese melts/begins to bubble-maybe 15-20 minutes.
This will serve 4 people (better with a salad) or two extremely hungry people. We ate our’s in two sittings.
Again, this is just a quickly thrown together option, you could add in bell peppers, diced tomatoes, olives, whatever you want!
Lately, I haven’t been eating as well as I would like. It’s partly because I’ve been eating on the run and partly because I’ve been lazy about planning ahead.
It’s been all about beef, bacon, nachos, potatoes and cupcakes. Granted these are all grass-fed/local/from the garden…but I admit, I have been over-indulging.
Don’t get me wrong, I love greens but I have just wanted something a little more… meaty and cheesy.
So, in an effort to cut down on my carnivorous binge, I made some veggie burgers. I served them over greens with a quick yogurt sauce (greek yogurt, lemon juice, honey, dill and garlic powder).
These are super easy to make AND go really well with salad….so you’ll have plenty of room for shredded beef nachos later on… I’m only sort of kidding…
Lentil burgers are also totally good for you-packed with iron, protein, potassium, fiber and good fats!
Anyway, I used orange lentils in this batch but I would advise using black lentils instead–they are a bit firmer and will hold up better to mashing/mixing. You’ll need to rinse your lentils before cooking them to make sure any little stones are picked out.
Adapted from 101 Cookbooks
2 cups cooked lentils (I cooked mine with our favorite Thai Stock from Wegmans)
1 15 0z can beans –I used great northern beans- garbanzos, black beans or pinto beans would also work
4 large eggs
1 to 1-1/2 cups bread crumbs
1 medium onion, chopped
2 cloves garlic, chopped
a few good cranks/pinches of black pepper and sea salt
Parsley-I used about a tbsp
A few squeezes of lemon
1-2 tsp. Smoky Paprika
1 tbsp. Olive Oil
- Olives–Ben and I stumbled upon Lindsay’s Naturals Green or Black Olives and they are amazing! We had a can in our cabinet so I threw some in for some added texture.
- Jalapenos–I’ll probably make these again just so I can throw in some fresh japs from the garden! YUM!
- Your favorite cheese-I used about 1/4 -1/2 cup of Cabot Mozzarella
What to do:
Combine lentils, eggs and salt in a large bowl– use your trusty dough blender or a fork to combine until your mixture is still slightly runny but chunky-it’ll look like really wet/chunky hummus. (You can also use a food processor).
Add in remaining ingredients (except olive oil), stir until just combined. Let sit for a few minutes so the breadcrumbs absorb excess moisture.
Your mixture should be wet, but still able to be formed into patties. If necessary, add in more breadcrumbs a little bit at a time. Or, for more moisture, add in more water/egg.
(I mentioned using black lentils instead of orange-I found my moisture to be REALLY wet/mushy with the orange and was out of breadcrumbs, so I added in some unbleached flour-it worked just as well).
When you have the right consistency, heat oil in a heavy skillet over medium heat, form patties and add to skillet.
Cook covered until bottom begins to brown-this took about 7 or 8 minutes. Flip and cook another 7 minutes until other side is lightly browned.
Serve over your favorite salad or on a bun as a veggie burger.
Makes about 12 burgers ~177 calories per burger. You can store uncooked patties in the fridge for up to a week.
Although it is only Wednesday, I have come to a number of realizations this week. Super important stuff, let me tell you.
1. Don’t wear a sweater to the second job on Trivia Night. It gets way too hot.
2. Don’t drink coffee while wearing a white scarf.
3. I really need to stop forgetting my hat and gloves.
4. Breakfast makes life so much better.
5. So does homemade bread.
6. Annie’s Mac and Cheese is delicious when substituting Greek Yogurt for milk. New obsession? Probably.
7. I really want to make this Cheeseburger Salad.
8. And these Roasted and Shredded Beef Sandwiches.
9. I must consume this soup sometime soon (veggies and beans). For reals.
10. And these tacos (black beans and sweet potatoes), oh my sweet lord.
11. I think I am addicted to food blogs. Or just food. Maybe both. Help?
12. No matter where my media naranja is in the world, she totally gets me. ChocPBPretzels. Ugh!
13. My husband is at home baking bread right now. I am the luckiest woman on the planet.
14. As much as I am not a morning person, I love seeing the sunrise everyday on my way to work.
15. Lunges really kick my butt (ha).
That’s all for now!
Until next time….