I love to cook! So what happens when a regular person like me tries to make recipes from television, magazines, and the Internet? Sometimes it works. Sometimes it doesn't. I like to take recipes, whether it's something new or an old favorite, and either replicate them or make them my own. Follow along with me and see what I can cook up!
Ever Evolving Food Blog
Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.
All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
This Weight Watchers recipe suggests looking for tortillas at your supermarket with flavors like spinach, red pepper, and tomato. Just make sure they are high in fiber and low in carbs. This recipe makes four servings, each at 5 point on the Weight Watcher Plus+ system!
3/4 cup plain, non-fat yogurt
2 Tbsp. orange juice from an orange
1 Tbsp. grated orange zest
2 tsp. canola or extra virgin olive oil
1 tsp. ground cumin
1/4 tsp. cayenne pepper
3/4 pound skinless, boneless chicken breasts, cut into strips
1 red bell pepper, seeded and cut into strips
6 scallions, sliced
2 garlic cloves, minced
4 six inch flour tortillas
In a medium bowl, combine the yogurt, orange juice, and orange zest. In a large, non-stick skillet, heat the oil. Saute the cumin and cayenne, stirring constantly for one minute.
Add the chicken, bell pepper, scallions and garlic. Saute until the chicken is cooked through, 6-8 minutes.
Add the yogurt mixture. Toss to coat.
Spoon salsa across each tortilla and top with chicken mixture. Roll up to enclose filling and enjoy!
If you add pico (zero points) and 2 Tbsp. of Light Sour Cream (1 point) on top of each fajita, it adds even more flavor for barely any points! Woo hoo!
This is my favorite Indian dish! It's very much like red bean chili, and it's vegetarian. You'll need garam masala, which is an Indian spice. You can find it at and Indian market or an international grocery store. Believe me, it's worth finding it! Also, be sure to get fresh ginger. The smell is amazing!
2 cups red kidney beans (rajma)
salt to taste
pinch of Turmeric powder
1 onion, chopped
5 garlic cloves, chopped
1 inch ginger, chopped
3 green chillies, chopped
3 tomatoes, chopped
1/2 tsp. Coriander powder
1 tsp. red chilli powder
1/2 tsp. garam masala
1 cup water
2 Tbsp extra virgin olive oil
Soak beans overnight, rinse, cook for 1 1/2 hours on low heat.
Heat oil in a pan and add ginger, garlic, and chillies. Fry until they are brown.
Add onions and tomatoes. Cook for ~5 minutes.
Add salt and turmeric powder and mix well.
Add beans, coriander, chilli powder, and garam masala and mix well.
Add water and simmer and cook, stirring frequently, until a thick gravy is formed (~10-15 min).
Remove from heat and serve with naan, crackers, or rice.
NOTE: I was told that using tomato paste instead of diced tomatoes is better. You should also mash the onions, so that the tomatoes and onions make a paste.
This curry dish can be made with either chicken or vegetables. If you want to make it a vegetarian dish, simply substitute potatoes, carrots, and peas for the chicken. You will need a couple of ingredients from an Indian market in order to make this dish properly. Both garam masala powder and butter ghee are usually not found in your regular grocery store.
1 roasted chicken, shredded
1 medium yellow onion, minced
2 cups vegetable stock
1 cup medium cream
1 cup plain yogurt
1 cup tomato sauce
2 tsp. ginger puree
2tsp. garlic puree
1 cup butter ghee
2 tsp. turmeric
8 tsp. mild curry powder
1 Tbsp. chili powder
4 egg whites
1 cup coconut cream (or milk)
You'll need three medium bowls for three different mixes before you get started.
Mix together garlic, ginger, butter ghee, turmeric, curry, and chili powder and set aside.
Mix together the four egg whites with the coconut cream and set aside.
Mix together vegetable stock, tomato sauce, cream, and yogurt and set aside.
Saute onions in a bit of olive oil then add the paste bowl. Let cook on high for 2 min. Add chicken (or cooked veggies) and cook for 2 minutes, stirring constantly.
Add the coconut bowl and cook for 2 minutes.
Add the stock bowl, boil, and let simmer for 20-40 min.