With Thanksgiving just around the corner, I thought I would take the month of November to share some kitchen/cooking/dining tips that I have stumbled upon, and wish I knew sooner. Good month to share some recipes, too…
Do you ever make a big beautiful salad for company, only to dress it and find it looks like a big bowl of lettuce as everything else disappears in the mix? Try saving about a quarter of each added item and adding them to the top of the salad AFTER mixing and dressing. Looks beautiful! Since I often make a salad earlier in the day, when company is coming later, I place the plate with the “extras,” right on top of the undressed salad, wrap them together and refrigerate till close to serving time.
Did you know when cooking rice you don’t have to be so precise about how much water to how much rice? You can always add too much water and then just drain after ample cooking time. (The same way you cook pasta) Less perfection necessary.
Squeezing your lemons with the cut side UP will allow the pits to fall back into the lemon instead of it whatever you are squeezing onto.
Substituting 3 tablespoons of applesauce for one egg in baking recipes works very well. A half a banana will work, too. This is a great tip not just for vegans, but for anyone watching egg consumption.
Keeping frozen fruits in your freezer will make for awesome home smoothies, where YOU control the calories. Currently, I have frozen blueberries and mangos (store bought) and frozen banana halves in my freezer. I have been making shakes using a small amount of berries, mango and half a banana with some almond milk, a shake of chia and flax seed for a sweet and healthy indulgence. You can tweak these ingredients to your taste…just check out the frozen fruit section and experiment. Want to make it a breakfast power drink instead? Add some greens like kale and spinach. The frozen banana will mask the taste of the greens. The only hassle with the smoothies is that, at least in my experience, you have to stop and start the blender a lot because the blend is thick from all the frozen fruit which doubles as ice, which you do not need at all. Grab a straw and enjoy. Easy to keep track of the calories, I figure my shake to be about 200 calories and incredibly satisfying. If I am looking for more healthy fat, I might add some peanut-butter or a quarter of an avocado. Either (or both) will add a more creamy texture…and some calories, but healthy fats are not only good for us, but help with weight loss when eaten in moderation. A pumped up shake is a great meal an hour before a workout or a hearty breakfast.
Thanks to my big sis, Arlene, for sending me the recipe for sweet potato soup which looks so simple and yummy. I will definitely be making that very soon, possibly Sunday. I will let you know how that works out. Sis says even though she is not a big fan of the sweet spud, she loved the soup. Though I am totally bumming about the clock change tomorrow night (I HATE falling back!!!) I am really excited for the first of the season, Parkland Farmer’s Market, Sunday morning. Definitely have sweet potatoes on the shopping list. Can’t wait to see what else is abundant. Sure there are other farmer’s markets but the one in Parkland is in such an awesome environment. We get to see the horses and the cows and the dogs and the pig in the wide open, fresh air of that great town. The market will hold us over, every other Sunday, until we start (hopefully) picking lettuce, tomatoes and other goodies from our own garden.
Nice dinner last night with Derek, Pete and Michelle. We are excited that Pete is getting ready to close on his first very own house in just a couple of weeks. Thanks to Michelle for bringing sweet treats.
Please feel free to share YOUR kitchen tips, recipes and ideas for healthy eating, Thanksgiving and all things peaceandfitness. Have a fantastic Friday.
- Banana Avocado Smoothie (lovinglifethismorning.wordpress.com)
- Happy Friday! Here Are 3 Delicious Vegan Fruit Smoothie Recipes (Blueberry, Mango and Green) (blisstree.com)