Tag: Olive Oil

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General Weight Loss Tips

My Quick, Healthy, Cheap, Delicious Dinner

Here’s the thing, I live in what most people would call “the middle of nowhere” and by that I mean, we do not have any food delivery service in our town. Which isn’t a bad thing. And truth be told, I’m kinda secretly glad. Mostly.

Here’s the other thing. I love to cook, but I’m also a human being living in modern times and sometimes I just downright don’t want to cook. So my solution is a handful of go-to dinners for days when I’m not feeling the extra time spent in the kitchen. I also like that this dinner is cheap. About $1.75 a serving. Which I will happily throw in the face of anyone who says it’s too expensive to eat a healthy meal. You just cannot get an organic, filling, delicious meal for $1.75 anywhere. Trust me, I’ve looked. And on top of that- one serving is just shy of 300 calories.

Here’s what you do…

chop up an onion and place it in your skillet with about a teaspoon of olive oil. sauté with a little salt until tender. *bonus points: I usually chop up several onions at a time and keep them in the refrigerator.

Rinse a can of organic lentils.

Add lentils to onions and cook for about 3 or 4 minutes.

Pour the jar of jalfrezi sauce in. I’ve seen this brand at kroger and food lion and highly recommend it. It’s the best Indian sauce in a jar I’ve ever had. Don’t be scared by the word “hot” on the label. I assure you, this dish is not hot. Also, I add about 1/4 cup of water to the jar, put the lid back on and shake. I pour this into the pan with everything else. And sometimes when I’m feeling really crazy I’ll add about 1/4 cup coconut milk to make it extra delicious! Simmer for 5-10 minutes.

Serve over organic basmati rice. *Bonus points: I make extra batches of rice in my rice cooker and store in the refrigerator for future use.

Enjoy!

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General Weight Loss Tips

Recipe: Zucchini and Feta Griddle Cakes for Two

Have you ever done something that later left you thinking “self, you’re awesome for doing that!”? Well, over the summer people were leaving zucchini at my doorstep and then running away. Not really, but that’s a better story than me feeling sorry for the unloved zucchini and bringing any and all that was offered to me into my home. I’m an adopter, that’s what I do.

I pulled out my food prossor and grated a few large zucchinis then put them in freezer bags for a later date. That later date came and I knew I needed to make zucchini cakes.  I also knew that the recipe should involve feta. Almost every recipe should involve feta in my opinion.

Zucchini and Feta Griddle Cakes (makes two)

Ingredients:

1 C grated and drained zucchini- 20 calories

¼ C crumbled feta – 90 calories

1 egg – 70 calories

½ t salt

1 clove of garlic minced (or garlic powder)

¼ C flour- 114 calories

2 t olive oil – 80 calories

Total calories: 374

Per serving: 187

Directions:

Squeeze excess water out of zucchini. Combine all ingredients except for the olive oil into a large bowl. Mix well with hands or a wooden spoon.

Pour olive oil in griddle and heat over medium for a couple of minutes. Divide zucchini mixture then form into two patties.

Cook on both sides for about two minutes. Or until the feta begins to melt.

Serve with greek yogurt, sour cream, or marinara sauce.

Enjoy! They tasted like fresh zucchini, but cake-like and tangy/salty from the feta. Definitely plan to make them again. Plus Josh loved them which is a bonus.

(pictured here with butternut squash fries and salmon)

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General Weight Loss Tips

Easy Dinner: Rosemary Pot Roast and Hasselback Potatoes

There are three reasons why I love this dinner, it’s quick easy and delicious. I put the pot roast in the crock pot around 10 am and let it cook on low for about eight hours. It turned out incredibly flavorful and tender. I love rosemary, so that helps.

Here’s what I did (if you can even call this a recipe), I placed a medium sized chuck roast in the crock pot. Sprinkled liberally with sea salt, pepper and rosemary on both sides. Drizzled with olive oil and add about 1-2 inches of water. Set on low, until the last hour and a half and then I bumped it up to high heat. There’s a little trick to tender pot roast: let it cook until it’s fork tender. If the meat doesn’t break apart easily, it still needs time to cook.

The Hasselback potatoes were easy too: set your oven temp. to 425 degrees. Wash potatoes thoroughly and then cut thin slits careful not to cut in half. Place garlic in the slits in you like. I used Garlic Gold on top (an olive oil and garlic mixture) with some sea salt. Let bake until tender about 40-45 minutes. I had these baking while I worked out, which was a nice reward. I topped with a little butter after they came out of the oven.

The thing I love about these potatoes is that there isn’t any room for over eating. I made enough for us (and another for lunch today) and that’s it. The problem I have with mashed potatoes is that I could eat them until I turn into an actual potato.

Add some raw spinach, almonds and dressing on your plate and you’re set!

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