I was at the farmer’s market the other day looking for some local honey and I ended up buying this whipped honey infused with cinnamon made by Eden’s Nectar. I wanted to come up with other ways of eating it than just spreading it on a piece of bread with some butter, which by the way is delicious. Last night when Mark asked me to make him some oatmeal I thought ‘hey what a great idea to use the cinnamon honey in’. I like to add walnuts to my oatmeal, not only for the earthy flavor, but also for some nice crunch. This oatmeal doesn’t require sugar so it’s not only yummy, but it’s good for you too.
Makes 2 servings
- 1 cup of water
- 1 cup of at least 2% milk
- a pinch of salt
- 1 cup of oats
- 1/2 tsp vanilla extract
- a handful of crushed walnuts
- 4 tbsp Eden’s Nectar Cinnamon Honey
Bring the water, milk and pinch of salt to a boil. Be careful not to forget about it because the milk will burn if it overflows. Turn down the heat to medium and add the oatmeal, vanilla extract, walnuts and the honey. Stir until the oatmeal gets soft and the mixture thickens a little bit. Enjoy!
Well it’s been awhile since I’ve blogged but I’ve been a little busy lately. I was planning a wedding and it took way more time than I would have ever imagined. There were multiple times where I wanted to just elope and forget the big party, between all the work it took and the money we were spending it seamed like a good idea. Every time I suggested it my future hubby always reassured me that I would regret it. He was very right! (shh don’t tell him:))We had the best time and loved every minute of it. In the process we realized that we truly have the best family and friends in the world. Thank you all for all the hard work, generosity and love!
With our wedding coming up later in the year, I’ve started to make lighter dishes for dinner to make it easier to shed a few extra pounds that we both have. :) To prevent Mark heading for the fridge later in the night I have to come up with dishes that will fill him up but be low in calories. Ok I’m not going to lie I will head for a piece of cheese myself if I’m still hungry. In any case, this recipe has chicken and chickpeas which are both quite filling, plus it’s tasty.
- 2 Chicken Breasts marinated for at least 8 hours in a Yogurt Marinade
- 3 small multi grain Pitas cut in half
- 1/2 can of Chickpeas (rinse in water to cut down your sodium intake)
- 1/2 can of Black Olives (rinse in water to cut down your sodium intake)
- 1 small Cucumber, chopped
- 1/4 of Red Onion, chopped
- 1 roasted Bell Pepper
- a handful of Feta
- Black Pepper to taste
- Salt (very little if any)
- Olive Oil to taste
- splash of Lime Juice
First you have to turn on your grill for the chicken and bell peppers. I’m assuming if you have a grill you know how to use it and if you don’t have one you can grill it on the stove in a grill pan. If you are using the stove, cover the pan when the chicken is cooking to contain the moisture.
While the chicken is cooking combine the rest of the ingredients in a bowl (minus the pitas) and dress with olive oil and a splash of lime juice. You could eat this dish as a salad too if you add some vinegar to it.
Once the chicken is done cut it up and stuff the pitas with a few pieces of chicken first, add the salad and top of with a few pieces of chicken again. Enjoy!
I will usually buy chicken and beef in bulk for two reasons: it’s cheaper and I don’t have to go to the grocery store every day. I try to do it over the weekend because then I can portion and marinate all the meat at once. I usually make a few different marinades and freeze the meat I won’t use in the next two days. Freezing the meat in a marinade not only saves you time over the week but it also makes the meat super moist and taste delicious, especially chicken breasts. I really was not a fan of white meat, but it’s healthier for you so I had to find a way to make it taste good. I usually will make one yogurt marinade for the chicken breast to make my greek inspired chicken pitas out of. Below is the recipe I use to make it.
- Plain Yogurt
- Chopped Garlic
- Spanish Paprika
- Olive Oil
- Black Pepper
I never measure the ingredients when I make marinades because it varies of how much meat you are using. I make the sauce first so that I can taste it and adjust to my liking. You might really like garlic so you will put lots of that in there, but then you might not, so you would only put a little bit. Sauces and marinades are just one of those things you have to constantly taste to get right. Combine all the ingredients and marinate your chicken at least 8 hours to get it to be super moist.
*In general if you start with a 1lb of yogurt you will be able to marinate 4 chicken breasts.
I was at the asian store the other day and saw this big weird looking mushroom called Abalone Mushroom, so of course I bought it. I always try to cook with new things. I googled it once I got home and it’s apparently a type of oyster mushroom. I first sautéed the mushrooms to see what they tasted like and I loved them, they were fantastic. They are very meaty and earthy, but yet are mild in taste. Just delicious. We are trying to eat healthier so I decided to make a salad that would be quite satisfying, even as dinner.
- a bag of baby spinach
- 3 cut up hard-boiled eggs
- 1-2 cups of shredded carrots
- a handful of toasted almonds
- 1/4 cup of crumbled feta cheese (you could use some nice mild blue cheese as well)
For the mushrooms:
- mushrooms (1 big abalone mushroom or a package of oyster mushrooms)
- a touch of lemon or lime juice
- 4 cloves of garlic
- olive oil
- apple cider vinegar
- dried parsley and oregano
First cut up the mushroom and garlic and saute it in a pan until it gets nice and brown. Add salt and pepper and right before you are done cooking the mushrooms squirt a little lemon or lime juice on top. For some reason the juice brings out a great flavor of the mushrooms, but don’t put too much or it will kill the great taste. Combine the rest of the salad ingredients with the mushrooms. I just made a simple dressing because there is so much flavor in the salad that it shouldn’t over take it. Enjoy!
For the longest time I didn’t like tuna sandwishes and I think it’s because every time I had it, it was loaded with mayo. Mark always makes great tuna sandwiches and he always adds scallions or red onions, but today we had neither. We did have some shallots though, so I asked Mark if he could use that instead. Shallots taste like a very mild onion with a hint of garlic. It was perfect because it didn’t overpower the tuna. From now on I only want my tuna sandwich with shallots.
- 1 shallot
- 2 cans of tuna
- salt and pepper to taste
- mayo to taste
- toasted italian multi grain bread
Mix all together and enjoy!