Split Peas

I found this site about split pea nutritional facts: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=56

I like it because it tells you all about what is in these green pea's. I've never been a huge pea fan but they are a power food and especially healthy for all of you that are looking for non fatty filled protein. The fiber helps you feel satisfied after eating (like those naughty carbs do) but you don't have to feel guilty about the "full" feeling from eating a hardy meal with split peas. But that's not all! It also helps balance your blood sugar and lower your cholesterol too.

I'm going to eat the rest of my split pea with tomato soup and rice lunch :)

.... and yes i just took that picture, I'm a nerd.

My FAVORITE Snack!

Hands down, best snack--- ever.
Tomato, Avocado, Onion, Cilantro, Garlic, Lemon (Squeezed in)
Add a tortilla chip and eat up!

Black Bean/ Split Pea Soup

This is a combination of a few different recipe's that I've found on the inter-web for chili/soup. First just let me say that I am still learning the ways of cooking real split peas and black beans (as opposed to the fake canned ones - wink wink).

When you cook split peas or black beans, measure the about that you want to use and soak them over night. I work all day so I even soaked mine while I was at work too. 

Slice up your veggies, I like to add celery and a bay leaf first for flavor and let it simmer on medium heat for 10-15 minutes. This is usually just enough time to finish cutting the rest of the veggies and doing some prep work. 

 Add your split peas and black beans and veggies to the water, bay leaf and celery stock. You can also add a couple cloves of garlic for an extra kick. I let this simmer on low-medium heat for about 30-40 minutes. You'll want to test a carrot out and make sure its cooked to your liking.

Season with your favorite seasonings. Go light on the salt so that you don't overdo the sodium intake. I used some parsley, season all, chili powder, dry basil and pepper. I also have used ginger powder in soups like this before. Ginger is a healthy addition- good for digestion.

 Since hubby and I work full time, this pot made 2 lunches for us, I leave the bay leaf in each portion until after I re-heat and then take it out. That way all the veggies have time to soak up the flavor.

If you want a more hardy dinner, just add brown rice. Split peas and black beans are an excellent source of fiber and protein. This will fill you up with out fattening you up- always a good combination that I look for.

Another spin on this recipe would be to add a can of tomato soup to the broth and diced tomato. Healthy variety!

How to make SUSHI at home

This has to be one of my ALL TIME favorite meals EVER. And just like I promised in my last post, it is definitely more healthy. However, the technical skill required and equipment makes it just a touch difficult, so that's why I was sure to record all the steps with photos.

Here is your photo recipe for SUSHI:

To start, you will need white sticky rice prepared, an avocado that is sliced thin, a lemon sliced really thin and cucumber cut length wise. The rolling sticks are wrapped in plastic wrap to prevent sticking and the seaweed is placed on top of the rolling sticks (I don't know the real name for that thing... I should probably look it up!)
The last ingredient is your fish. If you are scared of fresh fish, imitation crab or cooked shrimp would work as well.

 Take your rice and using a non-stick spoon spread the rice in a layer over the seaweed covering the entire surface.

 Carefully flip the seaweed over so that the rice is facing down against the rolling sticks.

 Line up your thinly sliced lemon across the middle of the seaweed.

 Layer your avocado, cucumber and (we used) tuna.

 Carefully fold over the rolling sticks pressing lightly enough to bond the wrap but not too hard. You don't want to flatten it, just roll.

 This is what it should look like when you are done! We sprinkled the outside with sesame seeds.

 All you need is some wasabi, pickled ginger and soy sauce and you have a DELICIOUS meal.

 Here are a few tips to make you sushi rolls work. Ancient Chinese secrets, everyone:

SECRET #1: This RICE VINEGAR is also something that you will want to help your rice be more workable. Add a table spoon at a time as needed to help the rice separate.

SECRET #2: You want to rinse your knife in water before cutting the rolls, this makes it so the knife doesn't stick. We are working with REALLY STICKY white rice, so there are lots of tricks to make this go as smoothly as possible.

 SECRET #3: Cover your rolls with plastic wrap before cutting them into bit size circles. This will make it easier to keep the roll from smashing up and un-rolling.

Last but not least, eating raw fish is delicious and I encourage it as a healthy meal, HOWEVER - if you don't live somewhere with fresh SALTWATER fish, be very careful about eating raw fish. Only fresh fish of a safe variety should be eaten raw.

I'd like to give a shout out to my hand models: Thanks Mom & Dad :)

Steak Stroganoff

I promise to repent of my evil, naughty, unhealthy recipe's very shortly. But we can't ALWAYS eat super healthy, right? Well, this is one of my all time favorites. Stroganoff is a sour cream based sauce usually served over rice or pasta with beef.

 All you need for a quick and easy stroganoff is your favorite brown gravy recipe, sour cream, pasta, left over steak that has been thrown in a skillet and a side of greens to balance it out.

I like to add sourcream in a layer on top, you can add it to the brown gravy before and stir it in if you prefer.