Spanish Rice

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My husband is a huge rice lover. I mean he will eat it every day for every meal and not get bored. Spanish Rice, Asian rice, rice pilaf…he doesn’t discriminate. But one of our favorites is definitely Spanish rice. I’ve always been intimidated by it and usually leave it to our favorite Mexican restaurants. BUT, in an effort to eat out less and eat homemade food more, I experimented a bit and finally came up with the perfect recipe! My husband couldn’t get enough of it, so that’s a win in my book! 

Spanish Rice (makes 6-8 servings…cook in bulk, it’s so much easier!) 

2-3 T olive oil 

1/2 medium white onion 

1/2 medium green bell pepper 

2 cups rice 

2, 8 oz cans of tomato sauce 

5 cups chicken broth (or veggie broth or water) 

2 tsp salt 

1/2 tsp garlic salt 

1/2-1 tsp red pepper (depending on how spicy you want it!) 

A dash of cumin (probably 1/4 tsp…not much!) 
Start by heating up the oil in a pot. Chop the onion and bell pepper finely, the smaller the better! Saute the onion and bell pepper in the oil until they are nice and soft. Then add the rice, and saute that in the oil as well, just for a minute or so.

Add the tomato sauce, water/broth, and spices. Mix well and bring everything to a boil, then let the rice simmer on low heat for 35-40 minutes, or until all the water disappears. It’s a slow and steady process, but this is what makes the rice sticky and so restaurant-like! Then, enjoy! 

We served ours with some tilapia, but I’ve also made it with a side of carne asada or chicken. You could even add black beans on top and turn it into a beans & rice bowl! So versatile! 

Hope y’all enjoy this recipe! Happy Wednesday! 

Macaroni & Cheese Casserole

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Last night, I decided to make my fiancé a macaroni and cheese dish we had been brainstorming together. He LOVES anything mushy, warm, cheesy, and, of course, yummy! He is a big fan of comfort food. I wanted to make him a dish he would like, while making it semi-healthier than the typical macaroni and cheese dish. This recipe tasted much lighter than other similar recipes and left us feeling full without feeling gross. I was so happy with the way this dish turned out, and I hope you are too! 

Macaroni and Cheese Casserole (serves 8)

*4 cups whole wheat fusilli pasta

*1 lb lean ground beef

*1 T olive oil

*1 cup lite Alfredo sauce (I used Bertolli's...it was SO GOOD!)

*2 cups steamed broccoli

*1 cup lite mozzarella cheese (separate into 2, 1/2 cup portions)

*1 cup lite Mexican cheese blend (separate into 2, 1/2 cup portions)

Start out by boiling the fusilli pasta for about 8-10 minutes, or however long it advises on the package.

While the pasta is boiling, heat up 1 T olive oil in a skillet and cook the ground beef until it is brown and in little itty bitty pieces.

Once the pasta cooked, I drained the noodles and rinsed them with water. I added the noodles back into the pot (without the water of course!) and added the ground beef. I steamed the broccoli in the microwave (what can I say, it was a Friday night!) and added that to the pot as well. I added 1/2 a cup of each kind of cheese and the cup of Alfredo sauce, and mixed it all thoroughly in the pot.

I transferred the mixture to a casserole dish (I sprayed with non-stick spray first!), and topped it with the remaining 1/2 cup of each type of cheese.

I baked it uncovered in the oven for about 20 minutes on 375 degrees, then let it broil on high for another 5-7 minutes until it got a little golden brown on top.

 

We let it cool for about 5 minutes, then dug right in. This recipe is supposed to make 8 servings, but we may or may not have eaten 75% of the dish!!! It was that good!

 

This dish pulled together in about 45 minutes and was super easy to make! I hope you all get to try it out. You can also add any type of veggies you want like kale, spinach, peppers, onions, anything! Get creative! :)

 

Have a happy Saturday everyone!

Sausage & Veggie Frittata

in

 am SO happy it's such a short week this week. It's already Wednesday! Since I have a late shift on Wednesdays, I decided to take advantage of my extra time and make a frittata that would last me for the rest of the week for breakfast! This frittata turned out so yummy and had all the usual ingredients most people would typically have in stock at home. It was also ready in under an hour! Here is my recipe for my Sausage and Veggie Frittata!  

Makes 1, 8x8 pyrex dish (about 4-6 servings, depending on how hungry you are!)

*6 whole eggs

*1/2 cup liquid egg whites (or additional 2 more eggs, I just wanted to finish off my whites!)

*2 spicy chicken sausages (I like Trader Joe's brand, but you could use any!)

*1/2 cup almond milk

*1 cup kale

*2-3 mini bell peppers

*1 T olive oil

Preheat the oven to 350 degrees. In a skillet, heat the olive oil over medium heat (on the stove top). Add the kale and peppers and sauté until soft.

While the veggies are cooking, start cracking those eggs. Add in the egg whites and the almond milk, and whisk them all together. I also microwaved the 2 chicken sausages while waiting for the veggies to cook as well. Once those are cooked, add the veggies and the chopped-up sausages into the egg mixture.

Grease your pyrex with olive oil, then add the frittata mixture.

Bake for 30-35 minutes, or until a fork/toothpick comes out clean. I waited for it to cool for about 5 minutes, then couldn't wait any longer! This frittata was SO YUMMY!

 

 

I added half an avocado and some berries and a plum to round out my breakfast. SO GOOD.

I hope you all get to try this quick, easy, and DELICIOUS frittata recipe! Have an awesome Wednesday everyone!

Banana Oat Pancakes

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I love pancakes, as you can probably tell by the rest of my blog! This morning, I added some oats to my pancakes for a little extra flavor and fiber. They turned out so yummy and very healthy! I love healthy versions of my favorite treats, so I thought I'd share this one with you all today!

Banana Oat Pancakes (makes 1 serving) 

2T Pamela's Gluten-free pancake and baking mix 1T almond meal 2T rolled oats 1 banana, mashed 1 egg Dash of cinnamon 

Mash the banana first, then add the rest of the ingredients.

Heat a skillet with oil or nonstick spray and pour about 1/4 cup of batter into the skillet at a time. This should make about 3-4 pancakes! Quick, easy, and delicious!

Banana Oatmeal Bake

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My dad has been on an oatmeal kick lately. I made him a big, yummy bowl the other morning, but unfortunately don't have time to do that every day! I wish I did...but alas...I am a working girl now. So last night I decided to quickly whip up a baked oatmeal concoction that we could eat for the rest of the week without too much hassle. We tasted a bit of of it last night and it tasted wonderful! Just like warm oatmeal in a gooey baked form with the bananas oozing out. It was absolutely delicious. I definitely want to incorporate more oats into my daily life and figure out new and tasty ways to make baked oats recipes! Here is my very first one! :)

Banana Oatmeal Bake

Dry ingredients: 1.5 cups gluten free rolled oats 1/4 cup Pamela's pancake and baking mix 1/4 cup flaxseed 1/2 cup baking Stevia 1/2 t Cinnamon 

Wet ingredients: 1 egg 1/2 cup egg whites 1/2 cup almond milk 1 mashed banana 

Neither wet nor dry: 1 banana, sliced thin 

First things first, gather all of your ingredients.

I absolutely love using Pamela's gluten free baking products!! They are the best mix I have come across and never leave me disappointed with my baking results! I also love the GF oats from Trader Joe's because they come in a huge bag at a great price! 

Okay back to the recipe, preheat your oven to 350 degrees. 

Mix all the dry ingredients in a mixing bowl. Then, mix all the wet ingredients in a separate bowl.

Next, add the wet ingredients to the dry ingredients and mix thoroughly. It's perfectly normal if it comes out a little watery, as that liquid is what will help bake the oats! Lastly, add the sliced bananas to the mixture and fold them in gently without mashing them.

Spray or grease a 9x9 baking dish and pour the oat mixture into the dish evenly. Bake for about 25-30 mins, then enjoy!

 

 

I cut mine into 9 squares, so for each square the nutrition facts are as follows: 115 calories, 3g fat, 19g carbs, 3.5g fiber, 5g protein. 

You could have these squares anytime of day! I just paired up a square with a hard boiled egg before heading out for my workout! These would also taste great with some peanut butter on top...the possibilities are endless! And it's such an easy recipe to whip up. I hope you all get to try this recipe soon! 

Have a happy and healthy day everyone!

Quinoa Eeech

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This recipe is a quick, tasty, and healthy summer dish to have on hand. My family has made eeech as far back as I remember (probably not how it's spelled, but that's how I like to spell it!) Eeech is traditionally made with bulgar, which is a healthy whole grain, but it is also cracked wheat and contains gluten. Since I have been trying to lay of the big G, I usually make this dish with quinoa! It tastes the same, is gluten free, and is a complete protein! I made a quick batch last night, so I thought I would share the recipe!

Makes 4 servings 

2 T olive oil 1/2 cup chopped onions 1/4 cup tomato paste mixed with 3/4 cup water 1 cup dry quinoa 2 cups water 1 t salt 1/2 t garlic powder 

In a medium pot, sauté the onions in olive oil over medium heat. While that cooks up, mix the tomato paste with water until it becomes like a sauce. Once the onions are cooked and translucent, add the tomato paste mixture. 

Bring this to a boil, then lower the heat to medium. Add the quinoa, water, salt, and garlic powder. 

Cover the pot over medium heat and let that simmer for about 30-40 minutes until the quinoa is cooked and the water is gone.

 

And here is the finished product! Lovely fluffed quinoa in a yummy tomato sauce!! This is the perfect light dinner and is usually served chilled, which is perfect on a summer night! It can also be paired with some hard boiled eggs for some added protein!! Here are the nutrition facts if anyone is interested: 

Makes 4 servings: 1 serving contains 250 calories, 9g fat, 36g carbs, 4g fiber, 7.5g protein! 

Enjoy this recipe and this beautiful Tuesday everyone!

Cheesy Cauliflower Bars

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I have been craving some garlic cheesy bread lately. I don't know what it is, but that gooey warm flavor has been missing from my life. I decided to create a healthy version using a cauliflower crust! Usually, my cauliflower crusts have always fallen apart, but I was so excited when this recipe was not only delicious, but could actually be HELD UP! It was definitely one of the highlights of my day! This recipe is easy, quick, and delicious, and I highly recommend it to anyone who is craving some cheesy garlic bread!

 

Makes about 6 squares 

1.5 cups cauliflower florets 3/4 cup lite shredded mozzarella cheese 1 whole egg Garlic powder Basil 

Preheat the oven to 425 degrees. Line a baking pan with some foil and spray with nonstick cooking spray. 

Rice the cauliflower by placing the florets in a food professor and pulsing until the cauliflower resembles actual rice.

 

Place the "rice" in a microwaveable bowl and heat in the microwave for about 3 minutes. Let the cauliflower cool, then add 1/2 cup of the cheese and the egg until it becomes a dough. Add the spices to taste.

Spread the dough out on the baking pan. Bake in the oven for 10-15 minutes until the edges start to brown. Add the remaining 1/4 cup of cheese on top, and bake for another 5-10 minutes until the cheese melts.

ow amazing does that look?! I let it cool for 15 mins before cutting it and hoping it was sturdy enough to hold up. It was a complete success!!

Sweet Potato Butter Fries

in

I have really been into grass fed butter lately. I absolutely love it! It has such a rich yet light flavor and tastes good with pretty much everything! It is also a healthy fat choice, which makes it even better! I decided to make some sweet potato fries the other day, but instead of using olive oil, I used some Kerrygold grass fed butter. Oh man, it was amazing!! I will definitely be using this method for my sweet potato fries from now on! I also added some Parmesan cheese to the fries for some added kick, and they turned out delicious! Here is my recipe for sweet potato butter fries!

 

Makes 1 big pile of fries :) and yes I ate it all! 

1 white sweet potato 1/2 T grass fed butter Garlic salt to taste 1 T powdered Parmesan cheese 

Preheat the oven to 450 degrees. Slice up the sweet potato in long strips. In a separate microwaveable bowl, melt the grass fed butter. 

Place the sweet potato strips evenly on a baking sheet lined with foil. Pour the melted butter over the strips. Sprinkle the garlic salt and Parmesan cheese over the taters. Then mix everything until the butter, salt, and cheese are evenly distributed over all of the strips. Spread them out evenly again on the foil, then bake for 15-20 minutes. Check the fries at this point and flip them if you notice they are cooking unevenly. Then bake for about 10 more minutes until they are nice and crispy! I ate them with a few hard boiled eggs for breakfast and they were delicious!

 

Such an easy and yummy recipe! And a great supplement to any meal. Have a great day everyone!

Spicy Garlic Green Beans

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Hello world!! Today I am sharing a recipe that even the most veggie-hating person will enjoy! I made these yummy green beans last weekend, and they were such a hit! So I thought I'd share!

 

Makes 4-6 servings 

4 cups string beans or french beans (I used a combination of both!) 2 T Olive oil 2 t crushed garlic Salt, back, and red pepper to taste 

Heat up the olive oil in a skillet over medium heat. Add the green beans, garlic, and spices. Add about 1/4-1/2 cup of water to the skillet, reduce the heat, and cover. Cook for about 20 minutes or until the beans are cooked through! I added a pretty good amount of garlic and pepper, so these definitely had a kick to them! 

A word on fat: most people are afraid of using fats and oils because of the calories and tend to steam or use spray oil when cooking veggies. DON'T DO IT! Okay do it once in a while, but please don't be scared of healthy fats. Our bodies need them! The vitamins in veggies, mostly vitamins A and C, are actually fat soluble and need fat to be absorbed properly!! So make sure to use a high quality fat, even coconut oil or grass fed butter, to cook your veggies! And add olive oil and yummy avocado to your salad; I promise you will be fine!! :)