Tired from a long weekend & not much in the cupboard to work with, so I had to get a bit creative …. tuna?
In a skillet I sauteed a red bell pepper (finely diced) with some minced garlic, chopped cilantro & spinach. I added two cans of drained tuna, 1/2 can of diced tomatoes, salt, pepper, tabasco. Mix well. Add 1/2 cup of flour & 2 eggs beat. Mix well. Simmer for a few minutes then transfer to a baking dish and bake at 350F for 15 minutes.
Tasty!!! I served it with roasted broccoli florets & toast.
Sometimes the less you have the better. good things come from simple beginnings -Cristi
This impromptu creation came out waaayyyy better than i ever thought it would… it’s easy & cheap & yummy! Give it a try!!
- 1 large sweet potato
- 1 can black beans
- 1/2 jalapeno
- 2 tbsp minced garlic
- olive oil
- salt, pepper
Cut the potato in half, the long way, and boil until fully cooked.
In the meantime… in skillet heat olive oil, cook jalapeno and garlic until just browned. Drain the black beans and add them, mashing & mixing with a fork.
When the potato is cooked, scoop out the inside and add to the black beans, mashing & mixing as you go. Salt & pepper to taste.
With the skins… broil on high in the oven drizzled with olive oil and lightly salted until crispy. Serve on dish with bean-potato mixture piled on top. I had mine with the sauteed spinach. YUM!!!
I’m not exactly sure that cake or patty is the right work for this kick ass bulbous concotion…. but for the sake of not making up terms…
QUINOA-SPINACH CAKES! (note: my measurements made 18)
- 2 tbsp curry, mustard seeds
- 1 lbs spinach
- 12 oz cashew
- 12 oz rollled oats
- 1 qt cooked quinoa
- 3 onions, diced
- 6 garlic cloves, minced
- 1/2 cup rice wine vinegar
- 1/2 cup olive oil
- 3 tbsp vegan worcester sauce
- salt/pepper to taste
In a large bowl mix 1/2 lb spinach & quinoa. In a food processor grind up cashews and rolled oats and add to the bowl. Then puree the other 1/2 lb spinach with olive oil in the food processor and add to the bowl. Mix in onions, garlic vinegar, worcester sauce, and spices. The mixture should be sticky and moist.
Scoop into 6 oz ‘balls’ and bake at 275F for 20 minutes. They will be dry and crispy on the outside and moist on the inside. The color is FANTASTIC!!! I served them with rosemary roasted carrots and a mixed green salad. Pretty freakin’ good :)
iloveeatingreenthings-cristi
This park is AMAZING. It is so well kept, it’s beautiful.
There’s mountain biking, kayaking, canoeing, paddle boarding, running paths, pavilions, grills, and beaches. It has it all.
Continuing with our Active Saturday Traditions we went kayaking today. Skimming over the clear water with the mangrove tangles surrounding us and the sunlight peaking in through the branches was so peaceful, and being in the open water with the sun beaming down on us as we splashed and played was exhilarating. Kayaking, a team work activity for the first time with my fiance was a learning experience, and in good form after a while we were sailing smooth :)
Starving and wiped out we made it back to land and enjoyed a lovely snack session of goodies (hummus, guacamole, sweet potato fries, tuna salad, blue corn chips- all served in biodegradable plastic containers)
It’s $6 per car to get in to the park and $40 for 2 hours for a tandem kayak. Bring sun screen and plenty of water and you’ll have a wonderful experience!
gettoknowyourlocalparks- cristi
In a food processor mix chickpeas, leeks, tomatoes, olive oil and garlic. put mixture in bowl and add diced zucchini, oregano, salt, pepper, paprika, curry and cumin.
scoop mixture into lettuce leaves and wrap like a taco. place in a sheet pan close together. drizzle with balsamic reduction and scatter diced tomatoes over it. cover and bake at 350F for 20 minutes then uncovered for another 5 minutes.
Sooo yummy and healthy!!! -cristi
