I know I have yet to post a recipe which involves actual cooking (which I do plenty of, I promise), but I wanted to share a recipe I made a while back from Skinnytaste. I love dishes that involve chopping up lots of different ingredients and throwing them into a bowl...which is almost all you have to do to put this one together! It's a Southwestern Black Bean, Quinoa and Mango Medley.
What you will need:
15-ounce can black beans (rinsed and drained)
1 cup cooked quinoa (according to package directions)
1 cup corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime (I used lemon)
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric (I omitted this ingredient because I didn't have it on hand)
Put beans, quinoa, corn, and chopped ingredients in a large serving dish.
Whisk lemon juice, olive oil, and spices together in a small bowl and drizzle over the mixture. Mix all together with a large spoon.
I really loved the freshness of this dish. It was a few too many flavors mixed together for my husband's taste - which I can understand. I would make it again as is or possibly omit the mango. I think my husband would be more likely to eat it that way, too.
Ever since I started Weight Watchers, I've gotten really excited about finding foods and dishes that are 0 or very few points (naturally). This cucumber salad only has 3 points for the entire recipe and it's very easy to put together. It's a great side dish for summer barbecues or asian themed dinners.
What you will need:
1 large cucumber (I used about 3/4 of one I had in my fridge)
1/4 large onion (I used white, but you could also use red)
1/2 tablespoon salt
1 tablespoon plus 1 teaspoon Nakano Rice Vinegar all natural
1 teaspoon sugar
First, slice your cucumber and onion as thinly as possible.
In a medium sized bowl, toss cucumber and onion. Then, add salt, rice vinegar, and sugar. Toss one more time to coat.
This made a quick and easy side dish to my Pork Gyoza Pot Stickers from
Trader Joe's. Enjoy!
I apologize in advance for my dimly lit iphone photos, but I decided to write a post on my most recent favorite breakfast. All you need is three ingredients, a measuring cup, spoon, and bowl. Pretty easy! There's really no "recipe", just a few measurements that you can tweak if you want.
My cereal of choice has been 1 cup of Trader Joe's Honey, Almond, and Flax - but you can use any other high fiber cereal or a granola.
I mix it with about 1/2 cup of fat free greek yogurt - today I used Chobani, but I also like Oikos.
Mix the yogurt and cereal in a bowl with your fruit of choice! I loooove it with blueberries, and use about 1/2 cup.
This breakfast is so good and packs 10 grams of fiber and 29 grams of protein. It is about 7 WW points plus and keeps me feeling full for a very long time.
As much as I'd love to be making some fall recipes now that it's September, it's still about 90 degrees and extremely humid outside. So, for now I decided to keep my canned pumpkin in the cabinet and make some pico de gallo. I mainly followed the recipe by The Pioneer Woman. I only used 2 jalapeños instead of 3, but it is still very spicy! I am a bit of a wimp when it comes to spicy foods - but I am trying to get better, so I did keep the seeds in. If you want to take down the heat, you can take the seeds out of the jalapeño before you chop it. Also - whenever you chop hot peppers, try to wear thin gloves. I am new to using them in recipes and recently found this out the hard way.
This pico de gallo is extremely fresh, low calorie, and 0 weight watchers points! Enjoy!
What you will need:
5 roma tomatoes
(or an equivalent in another type of tomato - I used 1 roma tomato and lots of grape tomatoes I had to use up)
1/2 large onion
2 jalapeños (more or less depending on desired spiciness)
Approximately 1/2 cup of cilantro
1 lime (juice of)
Salt (to taste)
None of these ingredients need to be exact - feel free to add or take away depending on what you have on hand.
Take tomatoes, onion, jalapeños, and cilantro and chop, chop, chop. Then, put all chopped ingredients into a large bowl. (I need to learn how to chop things into smaller pieces.)
Then, add juice of one lime or add juice to taste.
Last but not least, add salt to taste.
That's about it! Use as a dip, topping for tacos or fajitas, or eat by the spoonful!
*I used this tonight on top of our chicken fajitas - yum!
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