Tuesday, October 26, 2010
Breakfast
Monday, October 25, 2010
Can't forget...
...to mention our first "kids." First comes love, then comes marriage, then come...a dog, right?! In our case, it was two dogs, and no, it wasn't planned that way. More on that later! Say hello to Kreider and Cargo. They just turned 5 on 9/18/2010!
My First "Babies" - Kreider and Cargo our Australian Cattle Dogs |
HERE WE GO STEELERS!
Who would have thought we would be 5-1 to start this season? With all the drama with Big Ben and not having him the first four games, we are playing pretty well! My husband and I and my brother and future sister-in-law go to every Steeler game together! We pick them up at 9 am on Steeler Sunday morning and we are off to the tailgate with our friends and family. I will be adding a tailgate post with clean recipes soon!
Love ya Black and Gold! |
Dinner Course - Grilled Halibut (or any white fish) with Banana Black Bean Salad
From Clean Eating Magazine (May/June 2010, pp 64-65)
Serves 4, Makes 4 cups Banana Black Bean Salad
Prep Time: 12 minutes
Total Time: 1 hour, 10 minutes
The bananas give this dish a tropical flavor to this low-fat, high in fiber bean salad. And if you like a little spice, the jalapenos, depending on the heat level, add a great kick! I have made this dish several times and it just keeps getting better. My husband (who is a clean eating convert) gobbles this up. It is light, very, very flavorful and filling. I almost always double my recipes for leftovers. I love to cook, but not every night! Leftovers give mom a chance to take the night off and enjoy a quick prep for dinner the next night.
NUTRITIONAL BONUS:
This lean-protein, high-fiber meal provides nearly 1/3 of your daily requirement of potassium.
INGREDIENTS:
Serves 4, Makes 4 cups Banana Black Bean Salad
Prep Time: 12 minutes
Total Time: 1 hour, 10 minutes
The bananas give this dish a tropical flavor to this low-fat, high in fiber bean salad. And if you like a little spice, the jalapenos, depending on the heat level, add a great kick! I have made this dish several times and it just keeps getting better. My husband (who is a clean eating convert) gobbles this up. It is light, very, very flavorful and filling. I almost always double my recipes for leftovers. I love to cook, but not every night! Leftovers give mom a chance to take the night off and enjoy a quick prep for dinner the next night.
NUTRITIONAL BONUS:
This lean-protein, high-fiber meal provides nearly 1/3 of your daily requirement of potassium.
INGREDIENTS:
- 1 cup plus 2 tbsp black beans (I use cans of organic black beans and just rinse and clean them)
- 2 semi-firm bananas (some green still showing) peeled and chopped
- 1 small red onion, chopped (about 1 cup)
- 3 small jalapenos peppers, seeded and chopped
- Juice 1 lime
- 2/3 packed cup fresh cilantro
- 2 tsp chile powder, divided
- Olive oil for coating grill (about 1 tbsp) or olive oil cooking spray for skillet
- 6, 6 oz halibut fillets
- 1 tsp sea salt
- Fresh ground black pepper, to taste
- In a large bowl, combine beans, bananas, onion, jalapenos, lime juice, cilantro and 1 tbsp chile powder. Cover and refrigerate until ready to serve.
- Preheat grill to medium-high heat and light oil rack (to keep fish from sticking). Or, coat a large skillet with cooking spray and preheat over medium-high heat. Season fish with chile powder, salt and black pepper. Cook fish until lightly browned and opaque in center, about 3-4 minutes on each side.
- To serve, place piece of fish with salad over top. I usually make Quinoa as a side with this meal.
Monday, October 11, 2010
FINALLY!
So here I am. Figuring out to get this blog going. I have wanted to do this for a long time. But as usual life gets in the way and I have not had time. But tonight I made a delicious "clean" meal and it insprired me to bring my fingers to the keyboard and finally DO IT! I am so excited!
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