Category Archives: Healthy Eating

7 Healthy Products Made From Coconut!

7 Healthy Products Made From Coconut!

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There are so many products made from coconut! Coconut products are made from “good” fat! Have you considered using any of the coconut products? {Affiliate links contained in this post} Read the rest of this entry

Crock Pot Lentil Chili

Crock Pot Lentil Chili

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Crock Pot lentil chili is an easy way to introduce your family to lentils if they have never tried them. This chili recipe has 1 cup of lentils which are a great meat substitute and their flavor is very mild. Chili is great this time of year and is especially wonderful in the Crock Pot! Read the rest of this entry

10 Things You Need In Your Pantry to Eat Healthy

10 Things You Need In Your Pantry to Eat Healthy
WELL-STOCKED PANTRY

WELL-STOCKED PANTRY

One of my goals for 2015 was to eat healthy. And yes, I have had that same goal for several years running but this year it has lasted so much longer and one of the main reasons is having healthy foods on hand to cook without having to constantly run to the grocery. Here are some of the essentials… Read the rest of this entry

Mexican Quinoa One Skillet Meal in 30 Minutes!

Mexican Quinoa One Skillet Meal in 30 Minutes!

Mexican Quinoa

Mexican quinoa came across my Pinterest feed the other day and the photo looked delicious. One pan and a 30 minute cook time convinced me that I needed to try this for dinner!

Afraid of quinoa? Don’t be, it is easy and delicious! The HH says it tastes good but reminds him of fish eggs…he hasn’t let that stop him from eating it though.

The number one thing to remember about quinoa is to rinse it well! There is a bitter coating on the tiny seeds that needs to be rinsed away. You must use a fine-mesh strainer so that those tiny seeds don’t disappear down the drain!

Here are the ingredients. The original recipe called for black beans but all I had were pinto beans and they tasted fine. I chopped up the avocado rather than mixing it into the skillet as the recipe called for because I was hoping for leftovers and I didn’t think the avocado would survive.


 

Mexican Quinoa One Skillet Meal
Serves 6
One pan meal in 30 minutes
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon olive oil
  2. 2 cloves garlic, minced
  3. 1 small jalapenos, minced
  4. 1 cup quinoa, rinsed
  5. 1 cup vegetable broth
  6. 1 (15-ounce) can black beans, drained and rinsed
  7. 1 (14.5 oz) can fire-roasted diced tomatoes
  8. 1 cup corn kernels
  9. 1 teaspoon chili powder
  10. 1/2 teaspoon cumin
  11. Salt and pepper to taste
  12. 1 avocado, halved, seeded, peeled and diced
  13. Juice of 1 lime
  14. 2 tablespoons chopped fresh cilantro leaves
Instructions
  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and jalapeno, and cook, stirring frequently, about 1 minute.
  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in lime juice and cilantro.
  5. The original recipe said to stir in the avocado but I opted not to put it in the pan in case there were leftovers. I wasn't sure if the avocado would hold up the next day.
Lucy's Nashville Nest http://www.lucysnest.com/
Enjoy!
Blessings….Lucy!

Tilly’s Nest

All Things with Purpose” title=”All Things With Purpose”>All things with purpose

The Chicken Chick

Cooking Dried Beans 101

Cooking Dried Beans 101

Why cook dried beans you ask? Several reasons come to mind:

  1. You know what is in them
  2. The beans are not filled with sodium
  3. Cheaper!
  4. Better taste and texture

Here is how to cook dried beans…

Sort:  I started with 2 cups of dried beans and I pull out every dried bean that is broken or discolored and throw away.

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Rinse:  Put the sorted beans into a colander and rinse thoroughly in warm water.
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Boil: Boiling removes toxins that can be in dried beans.  Put the 2 cups of sorted beans in a pot and add 4 cups of water. Bring the beans to a boil and then reduce heat to medium.  Tilt the lid on your pot to allow steam to escape so that the beans do not boil over.  After five minutes of boiling, return the beans to the colander. and drain.  Draining the water helps the beans to cause less gas when you eat them (very important!).
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Crock Pot: Put beans in crock pot and cook on low for 6-8 hours.  Put salt in to taste after the beans are cooked.

Freezer: Store beans in freezer.  I used glass mason jars.  Thaw beans ahead of time or defrost on stove top or microwave if you forget (Never happens to me…).

The dried beans in this post are white beans but any type of dried bean will work.  For faster cooking, beans can be placed in a pan on your stove top and cooked for 1-2 hours until tender.  Add water as necessary.

Here is a great link to different types of beans from Whole Foods Market.

Blessings….Lucy!

White Bean and Kale Soup

White Bean and Kale Soup

White bean and kale soup

We have definitely been on a kale kick around here lately with pan-fried kale yesterday and kale soup today. The white bean and kale soup is a recipe that is easy to make and has a really good taste. There are usually plenty of left-overs for lunch the next day. Enjoy!

Put the olive oil in a large pot over medium-high heat. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes. Add the beans (I didn’t drain them) along with the stock, tomatoes, thyme, and bay leaf. Stir, cover, and bring to a boil. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.

Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes. Remove the thyme stems and bay leaf. Store leftover soup in an airtight container in the refrigerator for up to several days.

White Bean and Kale Soup
Serves 8
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Ingredients
  1. 3 cans of northern white beans, undrained
  2. 1 can of black-eyed or purple hull peas
  3. 2 Tablespoons olive oil
  4. 1 large onion, chopped
  5. 2 celery stalks, chopped
  6. 1 large carrot, peeled and chopped
  7. 5 garlic cloves, minced
  8. Salt and black pepper
  9. 6 cups vegetable stock
  10. One 14.5-ounce can diced tomatoes
  11. 3 fresh thyme sprigs (I used dried)
  12. 1 bay leaf
  13. 1½ pounds kale
  14. 1 tablespoon soy sauce
  15. ¼ cup roughly chopped basil leaves (I used 2 teaspoons of dried)
Instructions
  1. Put the olive oil in a large pot over medium-high heat.
  2. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper.
  3. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes.
  4. Add the beans along with the stock, tomatoes, thyme, and bay leaf.
  5. Stir, cover, and bring to a boil.
  6. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.
  7. Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves.
  8. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes.
  9. Remove the thyme stems and bay leaf.
  10. Stir in the basil or add earlier if using dried.
Lucy's Nashville Nest http://www.lucysnest.com/

Blessings….Lucy!