12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Health, Healthy Eating, Jarrin, Living Naturally, Ranch Life

If you are watching your carbs, you know noodles are not the best option for a side dish. But have you heard about Zoodles? It’s taking zucchini and making little noodles with them turning a side dish into a healthy alternative. MAN…I love these things! I think you will too!

SOO pretty!

Ingredients:

Start with slicing 4 zucchini’s and spiral them, place in a bowl

  • 2 tbsp. extra virgin oil
  • salt, pepper
  • 2 cups cherry tomatoes
  • 1 cup mozzarella chunks
  • 1/4 cup fresh basil, chopped
  • 2 tbsp. balsamic vinegar

Directions:

  1. Toss oil and salt and pepper into spiraled zoodles bowl.
  2. Let sit for 15 minutes to pull in all the flavor.
  3. Add tomatoes and basil give another toss.
  4. Sprinkle on balsamic vinegar and serve.

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Let me know what you think of this easy recipe and feel good side dish!!!

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating

Trying a new recipe is always a little risky especially when it doesn’t have the ingredients in it you think will add flavor. I know I recently tried cauliflower rice and it was downright disgusting! It was just cauliflower bits and had a flavor that was so icky. I learned just by FRESH every time and you can’t lose.

So this recipe I tried and even my hubby enjoyed it. No broth or store bought canned broth which means you will need to add salt to taste. The cilantro FRESH is a must for a garnish. It really adds to the flavor.

Hope you find it as enjoyable as we did! It’s May and it’s snowing out! 3″ so far…YUK so soup was a highlight of our day. Who knew? Soup in May!

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium purple onion, chopped
  • 1 cup chopped fresh mushrooms
  • 1 1/2 tsp. curry powder
  • 1 head of cauliflower, broken up and chopped
  • 32 oz water
  • 1 tsp. of sea salt (more for taste if you like)
  • 1 can of coconut milk
  • Minced fresh cilantro, garnish

Directions:

  1. In a Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook and stir until softened, 2-3 minutes.
  2. Add Curry powder; cook until fragrant, 1-2 minutes. Add cauliflower and water. Increase heat and bring to a boil.
  3. Reduce heat to medium; cook covered for 20 minutes.
  4. Stir in coconut milk; cook an additional minute.
  5. Remove from heat; cool slightly and puree in a blender. (you can skip the puree part and just serve chunkier)
  6. Serve in a bowl and garnish with cilantro.

Yummy to the tummy!

Let me know if you tried it! Comment below.

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating

My daughter and I are trying to cut down a few pounds. Unforntatley she got injured and can’t run, ride horses, or really much of anything so the one thing we can do is eat healthier.

We decided to try a low carb eating routine. I hate using the word “diet” as it just gets my thoughts in the wrong place instead of just reminding myself to make better choices. One habit for sure had to go is NOT eating desserts. At least until I get to half my goal weight. I do believe in setting goals than rewarding oneself. It helps the motivation part!

So far so good! In the first week, I dropped 5 pounds. Now it’s slowing down a bit to just 2 a week. As I am writing this I can tell you one thing for sure, I FEEL better already!

Here is a recipe my hubby and I had for an appetizer along with cheese sourdough crackers. We topped the dinner off with a wonderful, flavorful Brussel sprouts salad. It really was a special dinner and it just made you feel good!

Sizzling away in olive oil

Ingredients:

  • 2 small zucchinis
  • 2 eggs
  • 3/4 cup almond flour
  • 1/2 cup almond milk
  • 1/2 cup bread crumbs with your favorite herbs (I love thyme, sage, basil)
  • 3/4 cup fresh parmesan cheese
  • salt and pepper about 1/2 tsp each
  • olive oil for frying

Dipping Sauce:

  • 1/2 cup pineapple juice
  • 1 1/2 tbsp.Liquid Aminos
  • 1 1/2 tbsp. Dijon mustard
  • 1 1/2 cup apricot preserves (gotta keep this in your refrigerator as it is a must for good flavor sauces)
  • Blend together and set aside for dipping

Directions:

  1. Cut zucchinis 1/4 inch rounds, keep the skin on
  2. Whisk eggs in a bowl by themselves
  3. Mix almond flour, 1/4 cup of parmesan cheese and salt and pepper in another bowl.
  4. Get you oil into a cast iron pan which should be enough to coat the bottom of the pan pretty well.
  5. Dip each zucchini into egg bowl covering both sides, then dip into the flour mixture, set on wire rack.
  6. Add your circled zucchini’s into fry pan 2-4 at a time. (Oil should sizzle and envelop the circles.) Fry for 1-2 minutes then flip and do the other side. I use tongs and wear an oven mitt as this can splatter
Amazing taste especially with the zest of the dipping sauce!

Enjoy this low cal low carb appetizer and feel AWESOME with no guilt!

Love deeper, talk sweeter, eat healthier,

Lee

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