Category: Nutrition

Shop with spices in Morocco

Image via Wikipedia

Here are some quick tips for you that I have discovered and used over the years, most of these you may already know, or you may even know a better way, however, here are some things I have picked up on through the years just in case you didn’t know.

1.)  When preparing a recipe, just because you don’t have all the ingredients doesn’t mean you cant make the dish. You can modify to suit what you have on hand, get creative, lots of good recipes have come from un planned changes.  You may even discover a completely new dish that’s even better.

2.)  Mayo with olive oil has half the fat and calories of regular mayonaisse and  tastes no different. Use care when making dips however, as they may not set up as well.

3.)  Try to avoid using salt whenever possible. There are so many fantastic spices that you can use instead of salt, that taste so wonderful. Really explore the world of spices, find combinations that you like and substitute them for salt. Its much ,much better for you. I realize spices are very expensive, but you can find comparable products in Dollar stores, 99 cent stores, etc. They have 90% of the same spices as you will find in an expensive store, for 80% of the price. Usually $1.00 a piece. That’s a good deal.

4.)  Presentation is a nice touch to any meal. You can make a delicious meal even more appealing by presenting it in a way that is pleasing to the consumer.

5.)  Always have all your ingredients out and pre measured or ready to be measured. It saves lots of time and keeps the mess down. Also have one bag or bowl on hand to collect the ends of veggies, empty shells, etc., instead of making a bunch of trips to the trashcan. I like to use the plastic garbage sacs from the grocery store. I peel potatoes etc. into the bag and discard the whole thing neatly when I am done, no mess and recycled the bag.

6.)  Coarse ground black pepper is much better to cook with than regular ground black pepper.

7.)  When cooking fried chicken on the stove, make sure you have enough oil for the chicken to float freely without touching the bottom of the pan or each other, it makes for a much prettier and tastier crust.

8.)  Veggies can add a huge amount of color to the meal, so use them generously. I also know Veggies can be high and out of season at the grocery stores and markets. Take advantage of sales and specials and create your meal based on the best deal. Now don’t buy something you aren’t going to eat, it isn’t a good deal if you waste it anyway. Only buy what you know you are going to eat and eat the healthiest versions of it. It’s the best thing to do if you are on a tight budget and still want to be as healthy as you can with the means you have.

9.)  If you are able and have the space, I suggest you plant a garden. This is a huge money saver and it’s the healthiest food you can get. It is an investment in your time so only plant what you can manage and what you will use. A garden can be very rewarding both physically and mentally.

10.)  Canned tuna in water, and canned 98% fat free chicken breast are excellent sources of protein and perfect for a quick snack or lunch. Use them on crackers, salads, or just plain. They are a little high in sodium, but not enough to negate the benefit of the protein. As long as you are eating it in combination with other natural foods it is fine.

These are just a few tips I have learned and thought I would share. I will be posting more here and there in the blog..Enjoy!

Pot Roast

Another recipe from my super funny and fabulous best friend. This is her easy crock pot roast recipe…Enjoy!

Easy Pot Roast in the Crock Pot

Did I say I love my crock pot? Well, I DO!!! This is another easy recipe that you toss the ingredients in and get back to doing funner things than cooking.

2-3 pound beef roast ( I used boneless beef chuck I got on sale)

4-5 potatoes, cut into bite sized pieces

3 carrots chopped up into bite sized pieces, or just be like me and throw in whole baby carrots because chopping is boring

1 packet of onion soup mix

1 can of cream of mushroom soup

2 cups of water.

Put potatoes in first, then add your pot roast, add your soup, the water, the onion soup packet. Turn on low for 8-10 hours or high for 5-6 hours.


Image via Wikipedia

Nice one here from my Mama.  Looks de-lish and so colorful .Enjoy!

Carrot – Raisin Salad

1 15 oz can pineapple chunks
3 cups grated carrots
1 cup raisins
½ cup walnuts
8 ounces cream cheese, softened to room temperature
1 teaspoon salt

Drain pineapple chunks and retain 1/3 cup liquid in large bowl. Add cream cheese to liquid and whip until smooth. Fold in all remaining ingredients until well-mixed. Chill for at least one hour. This makes a great, healthy snack for little ones or colorful side dish.

Author: Mona Twocats-Romero