Vegan Cheesy Cauliflower

February 18, 2020 By Linda 4 Comments

Vegan Cheesy Cauliflower – Easy Baked Cauliflower Recipe.

I’ve discovered the secret to losing weight.

Are you ready?

Can you handle it?

Let me first add a caveat: It may not work for everyone. In fact, it may even have the reverse effect.

Like how that one time you (used really, really, really bad logic and) gave your child a quarter dose of Benadryl on a long flight to Hawaii with the idea it will help them doze off …

and it had the reverse effect?

And your child was wide awake, bouncing off the plane walls. And you realized Karma kicked your you-know-what because giving your child an over-the-counter medication to help them sleep on the plane was the worst parenting idea of all time!

All. Time.

So you’ve been forewarned.

And you’ll be relieved to know it involves zero over-the-counter medications!

Because my particular weight loss “strategy” — if you could even call it that — may not be a successful “strategy” for you. It could even rebound and cause weight gain.

Again, the whole forewarning thing and the whole don’t give your child Benadryl story.

The secret to (my) recent successful weight loss is …

drum roll please …

stress!

My apologies if that was anti-climatic. Or click bait-ee.

But dealing with aging parents is stressful. And while they are slightly better — and currently on their own, as they wish — the reality is they are one fall away from an ambulance ride, a hospital stay, a stint in rehab …

and potential assisted living/nursing care.

So I really, really don’t recommend this weight loss “strategy.”

But I’m back in Chicago. Again. And marveling over how I’ve lost 4 pounds in 2 1/2 weeks.

Print Recipe

Vegan Cheesy Cauliflower

Course: Side Dish

Ingredients

1 bag frozen cauliflower
1 tbsp olive oil
1/4 cup nutritional yeast
salt
pepper
garlic powder

Instructions

Pre-heat oven to 425.
Microwave cauliflower for 5 minutes (or until unfrozen).
Toss cauliflower with olive oil, salt, pepper, garlic powder.
Add nutritional yeast and toss.
Cover cookie sheet with parchment paper. Spread out cauliflower in single layer. Sprinkle with additional nutritional yeast.
Bake for 10 minutes. Turn. Bake for additional 5-10 minutes.

Which I chalk up to stress.

With a side of extreme boredom.

And escapism to the gym to, you know, help with the extreme boredom …

😉

P.S. I realize there is some confusion about the cheesy in this cheesy recipe. Nutritional yeast (I found mine at Trader Joe’s) is what offers the cheesy taste without adding dairy to this dish. Thus making it vegan. My apologies for any confusion.

Pin It!

Vegan Pesto with Walnuts

October 29, 2019 By Linda 1 Comment

Vegan Pesto with Walnuts – Easy Pesto Recipe.

Those who’ve been hanging around here for awhile know I like me some TV watching.

Not all day watching. But I do like to chill at the end of the day with a glass of wine and good binge.

My TV viewing tastes are all over the place. And can change with the wind.

But I’ll always say yes to Say Yes To The Dress.

And I’m always up for just about anything Bravo. Especially a little pot stirring with the Real Housewives of New York. And Orange County. And Beverly Hills.

And then there’s Below Deck. I’m all in for everything below, above and off deck too!

Gilmore Girls? Can’t get enough. I’ve watched each episode so many times that I’m very close to repeating episodes line-for-line!

90 Day Fiance? I’m obsessed with this franchise in all it’s iterations: during, before, after, the other way. I even watch as 90 Day Fiance-ers watch news episodes of new 90 Day Fiance-ers. Confusing, right?

And now we are entering the Hallmark Christmas movie season.

Sigh.

But here’s the real shocker …

are you ready for it?

I’ve recently added a series of YouTube channels to my viewing repertoire!

(Holds my head in shame).

I stumbled across Van Life on YouTube and I’m obsessed.

What’s Van Life, you may be asking?

Well, it’s simply that. Living in vans. People have converted their vans into rolling homes. And some of the conversions are amazing! And then they take their Van Life on the road. Around the U.S. To Mexico. Through Mexico. To Central America. Through Central America. To South America. Through South America …

you get the idea …

and one couple recently shipped their van across the Atlantic and are now Van Life-ing in Europe!

I’ll link some of my favorite Van Life YouTube channels at the end of the post if you want to check them out.

But there is one couple who frequently share their Van Life meals. All plant-based vegan. And they recently created an ebook with recipes that I just love, love, love. Including this Pesto recipe (which I slightly modified to adjust to my tastes) …

Print Pin

Pesto with Walnuts

Vegan Pesto Recipe

Ingredients

1 1/2 cup fresh basil, chopped
1 cup walnuts, chopped (you can use pine nuts too)
1/4 cup fresh lemon juice
3-4 cloves garlic
2 TBSP olive oil
3 TBSP nutritional yeast

Instructions

Combine basil, walnuts, nutritional yeast, garlic, lemon juice, olive oil and salt and pepper to taste in blender. Blend until smooth.

Ebook Link:

Here’s the Weekday Whip Ups Plant-Based Ebook from Van Lifers Eamon & Bec (p.s. I get nothing from promoting this ebook; I just am really enjoying the recipes and wanted to share!)

My Favorite Van Lifers:

Eamon & Bec – A Canadian couple in a beautifully converted Mercedes Sprinter van currently traveling through Europe

Kinging-It – This adorable couple recently converted a small bus (they named Custard) and are sharing their amazing trip through Europe. Pre-Custard, they’ve taken some wild trips in cars, vans and even a rickshaw through India!

Trent & Allie (and their dog Frank!) – Beautiful van conversion; they traveled through Mexico, Central America and are currently making their way to the tip of South America

Tio Adventura – They have a schooley (converted school bus) but are selling it and plan to take up Van Life! Can’t wait for their adventures!

Kombi Life – Ben is from the tiny island of Jersey off the coast of Great Britain and has spent the past 10 years traveling. His biggest trip was from the tip of South America to Alaska along the Pan-American Highway in a beat up VW bus. Along the way he adopted a Peruvian street dog and named her Alaska! He’s currently converting a new VW bus and plans a trip around the world with his girlfriend & Alaska the dog, of course!

Pin It!

You Might Also Like:

You can find all my recipes at this link …

Mexican Taco(less) Buddha Bowl

October 1, 2019 By Linda 3 Comments

Mexican Taco(less) Buddha Bowl – Mexican Salad Recipe.

Mexican Taco(less) Buddha Bowl - Taco Salad Recipe Ideas - Mexican Buddha Bowl - Brown Rice and Beans Buddha Bowl Recipe Ideas

This is the salad that started it all.

My obsession with the Buddha bowl.

My obsession with eating everything out of a bowls (how did I not know how wonderful eating from a bowl could be?).

My obsession with trying to eat a plant-based diet.

This Mexican Taco(less) Buddha Bowl is where it all started …

and it’s now my go to lunch. Or dinner.

I don’t even have to stop and think about what I need to make this. Because I always have the ingredients on hand.

Lettuce. Check.

Brown rice. Check.

Canned black beans. Check.

The most delicious and sweetest cherry tomatoes in the world. Check.

Onions. Check.

Cilantro. Check.

Frozen corn. Check.

Avocados. Absolutely check!

And as much as I enjoy the final product (can you say eat the rainbow), I equally enjoy the process of putting it all together.

I find it relaxing as I slice and dice and chop and squeeze and toss and mix …

And then carefully arrange my rainbow plant-based Buddha Bowl so everything has it’s own place.

So when I eat my lunch I can grab a little of this and a little of that and so on and so on to create that perfect blended bite that has a bit of everything on the fork.

Yum!

Print Recipe

Mexican Taco(less) Buddha Bowl Salad

Course: Salad

Servings: 1

Ingredients

1-2 cups lettuce
3/4 cup brown rice, cooked
1 cup frozen corn (heated)
1/2 cup black beans (rinsed, drained & warmed)
1-2 cups cherry tomatoes, halved
1/2 large avacado
1/4 cup onions, chopped
3-4 small limes
2 tbsp cilantro, chopped

Instructions

Chop or shred lettuce and add to bowl. Squeeze juice of 1/2 small lime and sprinkle with tsp of cilantro. Toss together.
Halve cherry tomatoes. Mix with chopped onions and 1 tbsp of cilantro. Squeeze juice of 1/2 lime over and mix.
Add brown rice to side of bowl. Squeeze with juice of 1/4 lime and sprinkle with tsp of cilantro.
Heat corn in microwave (or on stove top) and add to side of bowl.
Rinse and drain black beans. Heat 1/2 cup in microwave (or stove top). Squeeze juice of 1/4 lime on top. Add some chopped onion and cilantro. Mix. Add to bowl.
Add tomato-onion-cilantro mixture to center of bowl.
Slice 1/2 avocado (you can cube also). Squeeze juice of 1/4 slice of lime on top. Add to bowl.
Squeeze juice of 1/2 – whole lime on top of bowl.
Top with a sprinkle of chopped cilantro.

Pin It!

You Might Also Like:

Vegetarian California (Un)Roll Buddha Bowl - Sushi Salad Recipe Ideas — **Vegetarian California (Un)Roll Buddha Bowl Salad**

Mediterranean Salad Ideas - Hummus Salad Ideas - Quinoa Salad Ideas — **Mediterranean Quinoa & Hummus Buddha Bowl**

Sweet Potato Fries

September 10, 2019 By Linda 2 Comments

Sweet Potato Fries – Easy Recipe for Sweet Potato Fries.

Sweet Potato Fries - Recipe on how to make Sweet Potato Fries.

This past year has been all about the sweet potato. We can’t get enough.

And when I say we, I mean my daughter and I. The boys are not quite so enthused.

Before last September, sweet potatoes only made an appearance at Thanksgiving. In my mother’s candied sweet potato recipe slathered in so much butter and brown sugar to negate any and all health benefits of eating a vegetable.

But then …

well …

It all started with an eating disorder.

Thankfully my daughter recognized the problem and was open to help.

We both entered therapy … separately and together.

Part of my solo sessions revolved around how best I could encourage her to eat without nagging. Or pestering. Or monitoring what she ate.

It was a challenge.

But she was at least open to eating a healthy dinner, which was the one meal of the day I could control (for want of a better word).

But it needed to be simple. Homemade. Not too many ingredients. No hidden oils. Or fats. Or sauces. She needed to see an understand how it was made.

And that’s how we landed on the sweet potato fry.

I had purchased a plant based diet e-book earlier that summer and in it was a very simple sweet potato fry recipe.

So I made some for myself … and encouraged my daughter to try them too.

And she like them. A lot. So a we created a weekly meal that paired grilled chicken with a very generous portion of sweet potato fries, with a side of my homemade hummus.

This is her most asked for dinner. In fact, I peeled and sliced so many sweet potatoes over the past year that I have a permanent callous on my index finger from holding the knife!

Print Recipe

Sweet Potato Fries

Course: Side Dish

Ingredients

2 medium-large sweet potatoes
1 TBSP corn starch
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika (optional)
1/2 tsp chopped cilantro (optional)
1/2 tsp sea salt
parchment paper

Instructions

Preheat oven to 425.
Peel sweet potatoes and cut into 1/4" fries.
Put sweet potatoes in Ziploc bag. Add corn starch, garlic powder and onion powder. Shake bag to mix together.
Line cookie sheet with parchment paper.
Lay out fries in a single layer on parchment paper. Make sure they aren't touching one another.
Cook for 30-40 minutes, turning over once half way through.
Remove from oven. Sprinkle with salt, paprika (optional) and cilantro (optional).

P.S. I’m very proud of how hard my daughter has worked over this past year to get herself into a much healthier place! She’s good. She’s strong. She’s positive. She’s confident. And she’s excited about her first year of college in Colorado!

You Might Also Like:

Best Hummus Recipe Ever

Mediterranean Buddha Bowl

California (Un)Roll Buddha Bowl

Vegetarian California (un)Roll Buddha Bowl Salad

August 13, 2019 By Linda 1 Comment

Vegetarian California (un)Roll Buddha Bowl Salad – Asian Salad Recipe Ideas.

Vegetarian California (un)Roll Buddha Bowl Salad - Sushi Salad Recipe - Sushi Salad Buddha Bowl - Asian Salad Buddha Bowl

It’s been six days since I’ve eaten a vegetable.

I know, I know. Nothing to brag about.

I guess … technically … I may have consumed a pea here and a carrot there (in shrimp fried rice). And does the tomato sauce on pizza count as eating a vegetable?

But then again, isn’t tomato actually a fruit?

Speaking of fruits, not much in the way of fruit passed through through these lips over the past six days either.

Here’s the deal: The past six days was spent visiting my 86-year-old mother and my 88-year-old father in Florida. Before we left, I didn’t form or even think of an eating plan in advance. I went with a go with the flow attitude. I just didn’t realize go with the flow meant zero vegetables …

I think my body is in shock. I also think my body is about 5 pounds heavier than when I left!

I could verify that, but I’ve been avoiding the scale lately! 😉

Let’s just say my clothes are a little snug.

So today I’m back in Chicago and back to my veggie filled Buddha Bowl lunch routine. And this vegetarian California (un)Roll Buddha Bowl salad is one of my favorites! I eat this at least once (and sometimes twice!) a week.

Print Recipe

Vegetarian California (un)Roll Buddha Bowl Salad

Course: Salad

Servings: 1

Ingredients

1 cup cooked sushi rice
1/4 cup Marukan seasoned gourmet rice vinegar
1/2 medium avocado, sliced
1 medium carrot, shredded
1/2 medium cucumber, sliced
1-2 cups lettuce
sesame seeds (optional)
1-2 tbsp Marukan seasoned gourmet rice vinegar

Instructions

Make sushi rice according to package instructions. Once cooked, mix in 1/4 cup of Marukan seasoned gourmet rice vinegar. Set aside 1 cup for salad and store remaining rice in fridge.
Layer 1-2 cups of shredded lettuce/greens in bottom of bowl. Add 1 tbsp of Marukan seasoned gourmet rice vinegar and mix.
Arrange avocado, shredded carrots and cucumber to outer edges of bowl (on top of lettuce). Sprinkle with 1 tbsp of Marukan seasoned gourmet rice vinegar.
Add 1 cup of sushi rice to center of bowl.
Sprinkle with sesame seeds (optional)

So, my favorite part of this Buddha bowl is the seasoning …. specifically the Marukan Seasoned Gourmet Rice Vinegar. It adds a little sweet and a little salty taste to the rice and veggies. Here’s what is looks like …

Seasoned Rice Vinegar - Sushi Rice Vinegar

And here’s an affiliate link on Amazon (click here). Though I found mine at the supermarket. I’m pretty sure other brands offer similar rice vinegar formulations. Just check the ingredients list for sugar and salt.

And as I type that it suddenly doesn’t sound quite as healthy!

Ah well. This is coming from a girl who went six days without nary a vegetable! But I do think the seasoned rice vinegar makes the whole vegetarian California (un)Roll Buddha bowl salad so much tastier!

Pin It!

Vegetarian California Roll Buddha Bowl Salad - Sushi Salad Recipe - Asian Salad Recipe with Sushi Rice, Avocado, Carrot, Cucumber, Sesame Seeds and Seasoned Rice Vinegar

You Might Also Like:

Mediterranean Quinoa & Hummus Buddha Bowl

You can find all my recipes at this link …

Mediterranean Vegetarian Quinoa & Hummus Buddha Bowl

July 16, 2019 By Linda Leave a Comment

Mediterranean Vegetarian Quinoa & Hummus Buddha Bowl – Weight Watchers 6 Point Buddha Bowl Recipe

I’m done with dieting.

Done. Done. And Done.

I’m done with counting calories. Counting points.

I’m done with measuring. Done with weighing. Done.

I’m done with restricting. I’m done with grazing.

Now, this doesn’t mean I’m going to eat a Big Mac everyday. In fact, quite the opposite.

I’m going vegan. Ish.

My daughter calls me a fake vegan. Which, I suppose, is true.

Because I’m not exactly adopting the whole vegan mindset. I’m just co-opting the food.

It comes down to me liking to eat. A lot. And, with a vegan lifestyle you can eat. A lot. Of food.

I guess technically you could call my new “diet” (which isn’t a diet in the sense of the whole counting/measuring/restricting version) is plant-based.
99% of the time. With the Buddha bowl making up a large portion of my daily food intake.

And now, I digress ….

After my whole no more measuring, counting, weighing rant, I’m going to give you a recipe that not only includes measurements … but also includes Weight Watchers points.

I know, I know.

If we were on Twitter I’d say don’t @ me.

But, technically, Weight Watchers isn’t really a diet. Right? They call it a lifestyle plan.

But mostly I’m giving the Weight Watchers points for this Mediterranean Vegetarian Quinoa & Hummus Buddha Bowl because I’ve already built up … over the years … a pretty extensive library of assorted Weight Watchers recipes. They’re some of my most visited posts, so I don’t want to disappoint.

And let’s face it: just because I’m no loner counting and measuring and weighing and restricting, it doesn’t mean everyone else is. So for those counting and measuring etc. etc., I’ll offer some counting and measuring … and Weight Watchers points … for this Buddha bowl recipe.

Print Recipe

Mediterranean Quinoa & Hummus Buddha Bowl

Weight Watchers 6 Point Salad Recipe

Servings: 1

Ingredients

2 cups shredded lettuce
1-2 cups cherry tomatoes, halves
1 small carrot
1/2 medium cucumber
2 tbsp fresh lemon juice
4 tbsp hummus (link for homemade hummus recipe below)
1/2 cup quinoa, cooked
paprika

Instructions

Add shredded lettuce to bottom of large bowl. Mix with 1 tbsp of fresh lemon juice.
Add cooked quinoa, tomatoes, cucumber, carrot. Sprinkle with second tbsp of fresh lemon juice.
Top with homemade hummus (recipe link below) or store bought.

Here’s the link to the homemade hummus recipe (click here). And, if I must say so myself, it’s the most delicious and creamy hummus. Ever.

You Might Also Like:

Weight Watchers Recipe Ideas for Dinner — Weight Watchers Stuffed Shells

How To Make Ginger Root Tea — Ginger Root Tea

Best Hummus Recipe Ever.

January 10, 2019 By Linda 1 Comment

Best Hummus Recipe Ever. – Easy Homemade Hummus Recipe – 2 Weight Watchers Points Per Serving

There are very few things I make without pulling out the recipe. And when I say very few, I mean zero. Nada. Nunca. Nothing.

Nothing is made in this kitchen without a recipe.

With a caveat.

There are a few simple 2-to-4 ingredient meals I eat just about every week I can whip up blindfolded. Grilled chicken with veggies. Wok peppers & onions with teriyaki sauce and chicken. Pasta with jar sauce.

You get the idea. Super simple.

But when it comes to multiple ingredient recipes that include spices and liquids and teaspoons and tablespoons and cups and actual precise measurements? Yeah, not so much. That’s when I turn to my recipe file.

Until now.

Now I can honestly say I have one tried-and-true-recipe I can make with a blindfold on and my hands tied behind my back.

Which makes zero sense because how could one even prepare something with their hands bound? And blindfolded would be pretty messy!

But when I whip up this best hummus recipe ever I feel like a contestant on Top Chef.

Recipe? Schmecipe! I got this … 🙂

Now some of you may be thinking hummus is only for special events. Special occasions. An appetizer at a party.

Stop that. Right now.

I make this best hummus recipe ever at least twice a week. And I use it in vegetarian Mediterranean Buddha Bowls (I’ll share some combinations as the year goes on).

And now my daughter is a huge hummus fan. She likes it as a side with grilled chicken and carrots or sweet potato fries.

By the way, my stomach is growling like crazy just typing this up …

Oh, and this recipe is sooooooo good that I literally lick the bowl (okay, not exactly a bowl; but the blender and blades) when I’m making it.

Don’t want to waste a single drop!

It has some bite from the garlic, tang from the lemon, and zing from the cumin.

Seriously. This is my favorite thing to eat this year …

Print Recipe

Best Homemade Hummus. Ever.

2 Weight Watchers Points Per Serving

Course: Appetizer

Servings: 8

Ingredients

15 oz chickpeas/garbanzo beans
2 tbsp tahini
4 cloves garlic
1 1/2 tsp ground cumin
3 tbsp olive oil
4 tbsp fresh lemon juice
1 tsp salt
4 tbsp aquafaba (chickpea packing water)
paprika

Instructions

1. Save 1/4 cup of chickpea packing water (aquafaba).
2. Rinse and drain chickpeas with cold water.
3. Combine ingredients (excluding paprika) in blender or food processor. Blend until smooth.
4. Chill in refrigerator. Sprinkle paprika on top when serving.

You Might Also Like

Weight Watchers Garlic Shrimp

Zero Point Weight Watchers Vegetable Soup

Weight Watchers Vegetarian Chili

You can find my complete category of recipes at this link …

Weight Watchers Vegetarian Chili / Zero Point Dinner

May 8, 2018 By Linda Leave a Comment

Weight Watchers Vegetarian Chili – Zero Point Dinner – Mariano’s Vegetarian Chili Recipe.

The race is on …

Temperatures hit 80 degrees in Chicago last week.

They’re predicted to hit 80 again today.

I’m panicked. Things are getting real. And I’m not ready.

My legs are not shaven.

My toes are not pedicured.

And my waistline?

Yeah, my waistline is not ready to be exposed.

So I’ve been racing …

Racing to the gym to race on the treadmill. Racing to the grocery store to stock up on good-for-me fruits and vegetables. And lean proteins.

And speaking of grocery stores …

have you heard …. or do you know … the magic that is Mariano’s? Mariano’s grocery store?

(And no, this is not a sponsored post for Mariano’s).

But it is glorious.

There’s a bar. Um huh. You read that right. A bona fide bartender tending bar.

And there’s a piano. With a piano player. Playing.

You can sit at the bar and chat with friends (as many do) before or after you shop. Or you can shop while sipping on your beverage of choice (as many do).

Oh, and did I mention the sampling?

Yep. There’s food along the way to sample with your libations.

Neither of which, by the by, has helped with the whole waistline exposing dilemma.

So now I’m racing against time. Racing against the weather to get shorts-and-tank-top-80-degree ready. Starting with this delicious Weight Watchers Vegetarian Chili recipe from Mariano’s. The best? It’s 0 Weight Watchers points …

Weight Watchers Vegetarian Chili / Zero Point Dinner / Mariano’s Recipe

Click here to download & print recipe

So …. are you ready for shorts-and-tank-top-80-degree weather?

Pin It!

You Might Also Like:

Weight Watchers Cauliflower Fried Rice

Weight Watchers Zero Point Cauliflower Poppers

Weight Watchers Garlic Shrimp

Click here for the full gallery of all my Weight Watchers recipes …

Weight Watchers Pizza Recipe

January 11, 2018 By Linda 5 Comments

Weight Watchers Pizza Recipe – Phyllo Dough Margherita Pizza.

So, how’s that “New Year, New You” coming along?

Or are you on the “New Year, New Me” plan?

Or perhaps you’ve signed up for the “JanYOUary” movement.

Yes, that is a thing. Well, at least a thing as coined by one of the morning talk shows.

JanYOUary is also a thing that makes want to cringe …

and …

give props to the master punster who came up with it. I mean, c’mon. In hindsight, it’s so head-clunking obvious!

Admittedly, I’ve had a slow start to the whole new-year-new-you-new-me-JanYOUary thing.

Which means I’ve had no start on the new-year-new-you-new-me-JanYOUary thing.

Which means I’ve actually had a regressive start to the new-year-new-you-new-me-JanYOUary thing.

And by regressive, I mean in anticipation of all that would be given up in the name of the new-year-new-you-new-me-JanYOUary thing, I’ve spent the first week of January eating (read: binging) and drinking all my favorite calorie-filled foods and beverages.

Lots of carbs. Lots of wine.

But it’s now time. For me.

Time to get on track. For me.

To a new you. For me.

A new me.

And a JanYOUary. For me.

I’m kicking it all off this week with some Weight Watchers goodness. And this 8 point Weight Watchers Pizza recipe using Phyllo Dough. And mozzarella. And tomatoes. And basil …

Weight Watchers Pizza Recipe

8 Points/Serving | Servings: 4

(Click here to download & print recipe)

Ingredients

10 Sheets Phyllo Dough (thawed)

1 1/2 Cups Shredded Mozzarella, Part Skim

1 1/2 Medium Tomatoes

Fresh Basil

Dried Oregano

Salt & Pepper

Parchment Paper (optional)

Directions

Preheat oven to 375 degrees.

Lay out 10 sheets of thawed Phyllo/Fillo sheets onto parchment paper (you can also just use a non-stick pan).

Spread out 1 1/2 cups of shredded mozzarella.

Slice tomatoes and place on top of mozzarella.

Sprinkle with dried mozzarella, salt & pepper (to taste).

Bake in oven for 15-20 minutes.

Top with fresh basil.

Click here to download & print recipe.

Will you be joining me in my new-year-new-you-new-me-JanYOUary journey?

Pin It!

You Might Also Like:

Weight Watchers Garlic Shrimp

Zero Point Weight Watchers Cauliflower Poppers

Weight Watchers Stuffed Shells (click here)

Weight Watchers Fish Tacos (click here)

Weight Watchers Recipe Gallery (click here)

Sharing: | Between Naps on the Porch |

Cranberry Jelly Recipe

November 28, 2017 By Linda 2 Comments

Cranberry Jelly Recipe – Cranberry Sauce Recipe Ideas.

I’m still riding the Thanksgiving high …

you know the one, right? The one filled with leftover turkey and stuffing and pumpkin pie.

And cranberry jelly.

Delicious, sweet … with a touch of tart … cranberry jelly.

And in the spirit of my Thanksgiving (and cranberry jelly) high, I thought today I would give some thanks.

I’m thankful for my family, starting with my parents who are outliving even their own expectations. I’m thankful for all their hard work and sacrifice to give their children a better, poverty-free life, than the one they grew up in.

I’m thankful for my husband who always makes me feel like I’m the most important person in the room. He’s truly my best friend. 🙂

I’m thankful for my children who are more than just children. I’m thankful about how much fun we have together …

and how much they enjoy hanging out with their parents. The feeling is mutual. 🙂

And finally, I’m thankful to you.

Yes, you!

My blog readers. My blog friends. I’m thankful that you spend your time with me …

and I’m thankful I can create and paint and make things that bring me joy … and hopefully bring you inspiration. All while being able to contribute a little something to this household and my children. So my husband and I can provide them with a better, richer, and fuller life.

Thank you. Thank you. Thank you! 🙂

Click here to download & print the Cranberry Jelly Recipe Card.

Pin it!

Sharing: | Between Naps on the Porch |

Weight Watchers Cauliflower Fried Rice

October 12, 2017 By Linda 4 Comments

Weight Watchers Cauliflower Fried Rice – Low-Point Weight Watchers Entree Ideas.

I’m going to be brutally honest with you. Tell it like it is. I won’t sugar coat it …

or more like soy sauce coat it …

cauliflower does not taste like rice.

Period.

No matter how you slice or dice or grate or food process it, at the end of the day, cauliflower is cauliflower and rice is rice.

Don’t believe the hype that you can turn a good-for-you vegetable into a yummy carb.

Sadly, the world doesn’t work that way.

Now, with that said, this Weight Watchers cauliflower fried rice is pretty darn good. Yes, you can still taste the unmistakable tastes of cauliflower. But once grated and cooked and mixed with egg and peas and onion and carrots and soy sauce …

and if you close your eyes just the right way …

you could pretend it’s fried rice.

Nah. Just kidding.

It doesn’t work that way. But it does offer the flavors of fried rice. And it is a good tasting, satisfying and healthy alternative for those keeping an eye on their waistlines. Especially with one serving at a mere 3 Weight Watchers SmartPoints points.

Weight Watchers Cauliflower Fried Rice Recipe

Servings: 4 | Weight Watchers Points (per serving): 3

Ingredients

1 medium head cauliflower

1 tablespoon sesame oil

2 eggs

1/2 medium onion, diced

2 garlic cloves, minced

1/2 cup frozen peas

1/2 cup carrots, shredded

5 scallions/green onions, chopped

2-3 tablespoons of soy sauce (to taste)

Pinch of salt & pepper (optional)

Instructions

Remove cauliflower core and chop into large florets. Using largest side of grater, grate cauliflower florets. Warming, this gets messy. If you have a food processor pulse until size of rice or couscous.
(Optional step: Beat eggs in small bowl. Scramble in small sauce pan. Set aside. I do this because I have yet to master the scrambling of eggs in the wok while all the other ingredients are in the wok!)
Heat 1 TBS sesame oil in wok (or deep frying pan) on high heat. Saute onions and garlic until release aroma (about 1-2 minutes).
Add frozen peas and carrots. Stir frequently as stir fry for 3-4 minutes.
Add cauliflower and stir fry for another 3-4 minutes until soft.
Add soy sauce and stir fry for another minute.
Add pre-scrambled egg and stir fry for another 1-2 minutes.
Remove from heat and scallions.

I will offer one final piece of advice: Don’t pop in a tic tac before tasting your creation. Because you’ll want to dump all your hard (and messy) work grating that cauliflower and stir frying this recipe down the garbage disposal. 🙂

Pin It!

You Might Also Like:

Weight Watchers Butternut Squash Soup

Weight Watchers Garlic Shrimp

Weight Watchers Zero Point Vegetable Soup

You can find my full gallery of Weight Watchers Recipes by clicking here …

Sharing: | Between Naps on the Porch |

Weight Watchers Greek Yogurt with Blueberry Sauce

July 19, 2017 By Linda Leave a Comment

Weight Watchers Greek Yogurt with Blueberry Sauce – 1 Point Weight Watchers Dessert Ideas.

Today is another one of those true confessions posts.

You know, the ones where I share my deepest, darkest and (often times) most humiliating/embarrassing secrets. 🙂

So let’s jump in: My newest obsession is books on tape.

Which, in and of itself, is no big deal. Right? Lots of people listen to books on tape. But here’s where it gets weird …

I listen to books on tape when I work out.

Weird, right?

You would think working out equals serious jams. Right? Maybe some Violent Femmes and B-52s and Black Eye Peas …

yes, you’ve just received a look into my musical interests …

and yet there I am jogging on the treadmill and working the weights with the dulcet tones of a narrator in my ear.

And now my books-on-tape-while-working-out thing gets even weirder: I don’t listen to just any old books on tape. I’ve been opting for autobiographies from …

wait for it …

celebrities.

Please don’t judge. 😉

But there’s something fascinating hearing about someone’s origin story straight from their own mouth.

I started with Leah Remini’s Troublemaker. I have an obsession with cults (which, by the by, is very relevant in our current climate).

And, no, my obsession is not to join one. But why and how people get sucked in.

Up next was Lauren Graham’s Talking As Fast As I Can. Mostly because I’m a huge Lauren Graham and Gilmore Girls fan.

I then moved on to Bruce Springstein’s Born To Run, Nora Ephron’s I Feel Bad About My Neck, Tina Fey’s Bossypants, and Drew Barrymore’s Wildflower.

Currently, Rob Lowe is whispering in my ear telling me Stories I Only Tell My Friends.

Oh, and coupled with my whole listen-to-celebrity-audio-books-while-working-out summer routine, I’ve been trying to eat as healthy as I can …

you know, so I can look my best in case I ever run into one of my celebrity audio book authors 😉 …

and this Weight Watchers Greek Yogurt with Blueberry Sauce is one of my go-to healthy desserts.

Weight Watchers Greek Yogurt with Blueberry Sauce

Serves 6 | One Weight Watchers Point per Serving

2 cup(s) Fresh Blueberries

3 tsp Truvia Sweetener (calorie-free)

2 Tbsp Water

1/2 tsp Fresh Lemon Juice

1/4 tsp Fresh Lemon Peel

1 Pink of Salt

3 cups Plain Non-Fat Greek Yogurt

In a saucepan, combine blueberries, sugar and water. Cook over medium-high heat until it simmers; reduce heat and simmer (stirring occasionally) until most of the berries burst and cook down into purple sauce (5-7 minutes).

Remove from heat and add lemon zest, lemon juice and salt. Let cool to warm (if not using right away, transfer to container, cover and refrigerate; reheat in microwave before serving).

Spoon 1/2 cup yogurt in bowls. Top with warm sauce (about 1/4 cup per serving).