In an effort to watch what I eat and head down a healthier path, I try to come with recipes that are not only satisfying but wholesome, as well.
As most of us know, when we're dieting mealtimes can become somewhat of a "desperate" time. When the dinner bell rings sometimes we're so hungry that we need something good and we need it NOW!
This recipe for my Banana Maple Oatmeal fills both of those needs.
Banana Maple Oatmeal
1/2 cup Quick Oats (150)
1 Cup Water
1 Pinch Salt (Optional)
1 Tablespoon Real Maple Syrup (50)
1 Small Banana (90)
1/4 Cup Raisins (Optional)(125)
Combine oats, water (or nonfat or low-fat milk), and salt (if desired) in a 2-cup microwavable bowl. Microwave on High for 1 to 1 1/2 minutes. Stir.
Top with bananas (and raisins, if desired) and drizzle with maple syrup.
You can mix it all up if you want, but I tend not to.
Alternatively, you can mash up the banana and add the raisins before you cook the oatmeal. This does not alter the cooking time.
Enjoy.
290 Calories (413 with raisins) / 0 grams fat
As far as the choice in oatmeal goes, keep in mind the faster the oats cook the more processed it is. A less processed oat is a healthier oat. But, cooking times are effected by the style of oat you choose. This recipe is for quick oats simply because of the "desperation" factor.
Also, use real maple syrup. Despite the price; it's worth it for the flavor and healthfulness. Pancake syrup is nothing more than maple flavored corn syrup.
Finally, salt is optional. If you're watching your sodium intake then omit it. However, I love the salty/sweet, so for me it's a must.
I've been trying to lose weight because, frankly, I really need to. I've been exercising and eating more fruits and vegetables, I've also been severely limiting my intake bread and pasta and whatnot.
I'm not a huge sweets eater, so cutting back on that isn't really an issue for me. But, sometimes I get a craving for a sugary snack that a bowl of grapes or a handful of dried dates just won't satisfy.
A two-scoop hot fudge sundae is about 550 calories. More than half of those calories are from fat. Mmmm, tasty. But, realistically, not good for someone trying to shed the unwanted thunder thighs, saddlebags and/or Buddha belly.
My alternative to a big bowl of ice cream with all the fixins is a banana split sans delectable dairy. You don't get that cream, cold nomminess but it tastes good and hits the sweet spot. And it's only 210 calories only 10 of which are fat calories. You could knock off 30 calories by using sugar free hot fudge but I'm strongly against artificial sweeteners.
Diet Hot Fudge Banana Split
1 Small Banana (90)
1 Tbsp Chopped Walnuts (45)
1 Tbsp Hot Fudge (75)
Cut the banana in half and then split the halves.
Drizzle with hot fudge and sprinkle with chopped walnuts.
Enjoy. You will, I promise!
This is real comfort food for me and brings back warm, cozy childhood memories.
This is very much like the recipe Gramma used to make except I've upped the flavor factor by replacing the water with beer and using Tony Chachere creole spice in place of the salt and pepper.
Use whatever kind of beer you like. I think this recipe is especially good with a lager or a brown, but you can experiment with your favorite style.
This makes for yummy leftovers. Mmmmm . . . good stuff!
Beerific Sweet & Sour Red Cabbage & Sausage
4 Tablespoons Rendered Bacon Fat
2 Tablespoons Sugar
1 Small Yellow Onion, Chopped
4 Cups Shredded Red Cabbage
2 Granny Smith Apples - Unpeeled, Cored & Sliced Thin
2 Tablespoons Cider Vinegar
1/2 Teaspoon Caraway Seeds
1 To 1-1/2 Pounds German or Polish-Style Smoked Sausages
1 Pound Potatoes, Halved or Quartered
Salt And Fresh-Ground Black Pepper To Taste
1 Bottle Cup Beer
Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until the sugar browns, about 4 minutes.
Reduce the heat to medium-low, add the onion, and saute it until it is golden, about 5 minutes. Add the cabbage, apples, vinegar, and caraway seeds, and stir to blend.
Place the sausage links and the potatoes on top of the cabbage mixture. Season with salt and pepper and pour the beer over all.
Bring the mixture to a boil over medium-high heat, reduce the heat, and simmer, covered, for 45 minutes.
Taste, adjust the seasonings, and serve hot.
Note: I use raw sugar in place of granulated sugar. I replace Tony Chachere Creole Seasoning for the salt and pepper.
St. Patrick's Day has come and gone. Perhaps you spent the day drinking beer and frolicking with leprechauns. Maybe you like to dress up like a leprechaun and drink beer. Or maybe you're just a drunken leprechaun. Hey, I don't judge.
Leprechauns or no, you might have a hang-over and you probably have left-over corned beef in the fridge.
I can't think of anything better to make with leftover corned beef than corned beef hash. Hearty enough for any meal. Delish!
Corned Beef Hash
2 Cups Cooked Leftover Corned Beef
2 Cups Cooked Leftover Potatoes
1 Small Onion, Chopped
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Pepper
6 Pasteurized Eggs
2 Teaspoons Bacon Fat, Lard, or Butter.
1/2 Cup Broth from the Corned Beef And Cabbage (or water)
Dice the meat and potatoes into 1/4 to 1/2" cubes.
In a large bowl, beat combine corned beef, potatoes, 2 eggs, onions, garlic, and thyme. Add the broth and mix.
Preheat a frying pan over medium high heat and add the fat. Roll it around so it coats the bottoms and sides.
Add the hash mix and pat it down with a spatula. Cook until the eggs set and the hash is browned.
Keep warm while preparing poached eggs. Poach eggs using the method in this recipe or used you use an egg poacher insert like this one.
Alternately, you can cook the eggs directly on top of the hash, as follows: crack the remaining eggs and lay them on top of the hash. Turn the heat to medium. Cover and cook until the whites have set but the yolks are still runny; about 10 to 15 minutes. Just be careful not to burn the bottom of the hash.
A concoction that is deep, dark and sinful . . . sinfully delicious!
Imagine a devil's food cake topped with creamy vanilla frosting. This cocktail is a combination of bittersweet dark chocolate stout mixed with rich, sweet vanilla bean mead.
Devil's Food
2 Ounces Sap House Meadery Vanilla Bean Mead
12 Ounces Brooklyn Brewery Black Chocolate Stout
In a 16-ounce glass, pour the mead and top off with the stout. No need to stir.
Simple but delicious.
Cheers!!
There may be nothing on this earth that smells as good as baking bread. It may seem a daunting task but baking bread is easy and rewarding.
This is a super easy recipe that is good for beginners.
Easy Yeast Bread
3/4 Cup Warm Water
1 Package Active Dry Yeast
1 Tsp Salt
1-1/2 Tbsp Sugar
1 Tbsp Vegetable Shortening
1/2 Cup Milk
3 Cups All-Purpose Flour
1 Tbsp Vegetable Oil
In large bowl, add the sugar to the warm water. Stir until all the sugar is dissolved. Stir in yeast. Allow to sit for about 5 minutes until yeast is bubbly.
Add salt, shortening, and milk to bowl. Stir.
Mix in the first 2 cups of flour.
You may not need all three cups of flour. But, if needed, begin adding more flour, one tablespoon at a time, until the dough makes a soft dough.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
Add the oil to the bowl. Put dough in the bowl, and turn over so that is covered in oil. Cover with a moistened towel and let rise in warm spot for 1 hour.
Punch down dough. Turn out onto floured board and knead.
Preheat oven at 375 degrees F.
Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
Put in oven and bake for about 45 minutes or until golden brown.
Turn out bread and let cool on a rack.
Banana Maple Oatmeal
