I am not a person that likes to follow one specific diet. No high protein, low carbs, not weight watchers, no specifics at all. One day I can eat all completely healthy food, the next day I can go to KFC. I am definitely an everything in moderation kind of gal. This really is the best of both worlds, and goes with my I like eating junk food, AND I love eating healthy too. So basically, you never know what you are going to get with me. this is one I would put in the healthier category, and we loved it. It had all sorts of delicious flavours, it was super quick to put together, and it had a delightful Mexi-twist on breakfast which we don’t usually get. Although black beans aren’t pretty, this is one I will be making again for sure.
Recipe slightly adapted from Allrecipes
- 2 Tbsp. Coconut Oil
- 4 eggs
- 1 Tbsp. milk
- 1 can black beans, drained
- 1 Tbsp. cumin
- 1 avocado, peeled and sliced
- 1/4 cup salsa
- salt and pepper
- Heat coconut oil in non-tick pan.
- Whisk eggs with 1 Tbsp. milk, and salt and pepper. Cook while scrambling until done to your likeness.
- Meanwhile, drain and rinse beans. Heat in pot with cumin and salt and pepper. Place on bottom of bowls. (Makes between 3-4 bowls)
- Top with eggs, then avocado, then salsa. Give dish another healthy sprinkle of salt and pepper.
- Eat and enjoy!
This month’s theme for Fantastical Food Fight is Chocolate Dipped. Well, I guess I will join in then. You had me at chocolate. I was surprised when I started looking for recipes at how many choices there actually are. You can seriously dip a lot of stuff in chocolate. You won’t be surprised that I chose something peanut butter related. Me and peanut butter. We have a close relationship. These bad boys were rich, and delectable, and delicious. You probably won’t need to eat very many to have your sweet tooth fulfilled. I found the recipe over at Cakes Cottage. If you want to dip something in chocolate (who doesn’t), give this recipe a try.
- 1 cup creamy peanut butter
- 2 Tbsp. melted butter
- 1 cup icing sugar
- 1 1/2 cups crispy rice cereal (I used Special K)
- 1 1/2 cups chocolate chips
- Beat together peanut butter, butter, and icing sugar. Crush cereal, then add to mixture.
- Shape into balls. I tried using my hands. Very gooey. I switched to a two spoon rolling method. Not perfect balls, but a little cleaner.
- Place balls on wax paper lined cookie sheet. Place in freezer for 1 hour.
- Melt chocolate chips over low heat in sauce pan. Use two spoons to roll balls and cover in chocolate. Hold each ball between two spoons over chocolate to let excess drip off. Return to freezer until chocolate sets. Keep in freezer until ready to eat.
- Eat and enjoy!
Let me tell you about my relationship with peanut butter. I feel like peanut butter has my back. It’s always there for me, waiting in the pantry when I need it. It never lets me down, it never disappoints. Whether on a spoon, a piece of toast, of dipped with fruit, it is a delightful part of most days. I eat it, I bake with it, I cook with it. Simply put, I love it. If I see a recipe that uses it, that recipe is added to my ever-growing collection. Usually, these recipes get added to the menu more quickly than some of the other recipes, not containing this loved ingredient. So peanut stir-fry. In addition to being a quick meal to whip up on one of the days that I am playing chauffeur to one of my kiddos, it had peanut butter. It was delightful. In general, I prefer fresh veggies in my stir-fry, but there are certainly days the ease of a frozen package, is just so so worth it.
Thanks to Taste and Tell for the recipe! – very slightly adapted
- 1 (14-oz) can unsweetened light coconut milk
- ⅓ cup smooth peanut butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground ginger
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 (12-oz) bag mixed unseasoned stir-fry vegetables
- ½ cup frozen mixed vegetables
- chopped peanuts, for serving
- hot cooked rice, for serving
- Place first 5 ingredients in blender. Whiz around until mixed.
- Heat oil in large skillet or wok. Cook chicken until browned and cooked through. Remove from skillet. Keep in bowl, covered to keep warm.
- Add vegetables to skillet and cook over med-high for 5 minutes. Add peanut butter mixture, and chicken. Stir and cook until sauce is warmed through.
- Add rice to bowl. Top with stir-fry, then peanuts.
- Eat and enjoy!
There has been little to no action here at Our Eating Habits. What I have shared has been delectable desserts. We seriously do eat healthy food, honestly. Most of the time too. I just enjoy sharing the desserts because honestly, they are the most enjoyable to eat. I have a bit of a healthier treat for you today. Plus, they have the added bonus that they are super-duper easy. Our kids loved them. They felt like they were getting dessert, and had the added bonus of being able to eat them whenever they liked. I am pretty sure this recipe is going to become one of the rare often cooked family favourites.
Recipe from Cookies and Cups
- 1 cup peanut butter
- ½ cup honey
- 3 cups rolled oats – I used Quick Oats
- Melt peanut butter with honey. Remove from heat and stir in oats until completely covered.
- Line a square baking dish with foil, and spray with cooking spray.
- Scoop in oat mixture and level with spatula. Place in fridge until set. Cut into squares.
- Eat and enjoy!