Posts Tagged 'veggies'

Brussel sprouts with leftover Holiday ham

If youre like me, you got sent home with a metric shit-ton of ham after the holidays and are now wondering what to do with it. Honestly you can only eat so much ham by itself, ham and eggs gets old pretty quickly and a few ham sandwiches later most anyone will consider vegetarianism. So what to do with that half pound of ham chilling in your fridge? Well, one idea is to use it to add some flavor to some veggies!

Brussel Sprouts with Ham

Ingredients
1/4 cup finely diced ham
1/2 finely diced onion
15 brussel sprouts
olive oil
salt and pepper

Heat oil in a large saute pan. Add onions and ham and lightly stir fry until the onions are translucent. Cut the brussel sprouts in half and add them to the pan. Saute until the brussel sprouts are tender and the ham starts to crisp. Add salt and pepper to taste.

Easy huh? I like this recipe because the ham takes on an almost baconey taste and adds a little smokiness to the brussel sprouts. Plus its a healthy way to use up some of those ham leftovers! Ive still got at least half a shit-ton of ham left in my fridge so Im sure I’ll be posting up some more recipes over the next few days. bon appetite!

<3 seanalyn

pack veggies & dip together!

i am always looking for easier ways to pack lunches and especially veggies to snack on.  i just love this easy idea of combining the dip and veggies into one convenient packaging!

We all strive to eat more vegetables during our day-to-day adventures, but there’s something slightly lackluster about opening your bag or container to find just six sad little carrot sticks. Dips can be messy and usually require more than one container, but not if you store them together!

It wasn’t until a friend looked at us strangely for our snacking setup that it occurred to us that not everyone does this! So we thought we’d pass along our small tip that’s kept us snacking happily on carrots without packing extra bulk in our bags. Each day we pack a little mason jar filled with veggies and dip (this one happens to be Tofu, Bean and Basil) to carry with us throughout the day. Because there’s no extra packaging for the dip, it makes it easy to carry and easy to eat without the need for utensils. Plus, we trust the mason jar to keep its contents inside! We usually pack sturdy vegetables such as carrots and celery or broccoli and cauliflower — just make sure to cut your pieces into as long of shapes as you can for easy eating! Having the dip on hand makes the traditional vegetable snack a bit more fun and packs a little more punch for our palates. Any extra dip can simply be added to for the next day when you refill your jar!

<3 kt

Make your own vegetable pasta!

As many know, I am on a wheat free diet for medical reasons so often I find myself having to come up with substitutes for my dishes. Im Italian so I love pasta dishes, but Ive never really liked the taste and texture of pasta…its too bland and gummy. Enter veggie pasta. Veggie pastas are when you use a vegetable to simulate the pasta in your dish. Its far more healthy than the carb rich noodles and I find it much more tasty. The easiest to prepare and most popular is spaghetti squash. The large gourd is cheap and all you have to do is cut it in half, boil it and then scoop out the meat with a fork and it will fall out like noodles.

Cool huh? I use this all the time when I need spaghetti noodles and frankly I like it more than regular spaghetti. Its got a more firm texture and a flavorful nutty taste. Im a big fan of just tossing the noodles with some olive oil and garlic then sprinkling with some fresh Parmesan cheese.

One of my recent discoveries has been the use of zucchini as noodles. All you have to do is take a zucchini and cut the ends off and peel the skin. Then using a potato peeler slice long even strips of the zucchini. About 2 average sized zucchinis makes enough for one serving.

Heres my 12seconds video of how to make the noodles

Cooking Lesson 1: How to make zucchini noodles in 12 seconds! on 12seconds.tv

Once you have a big pile of zucchini noodles you can either quickly boil them our lightly saute them in oil. Be careful not to cook them too long or they will become soft and mushy. All you need to do is get them nice and hot, any longer than that and they will loose their noodle-like texture. I really like using them in a chili and soy stir fry but you can use them in any recipe that calls for flat noodles. So enjoy the healthy and delicious taste of veggie noodles!

<3 seanalyn


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