So proud of my indoor gardening this weekend!
So it’s been awhile since I was last here. I have the usual excuse — I’ve been ridiculously busy. At work, everybody think’s I’m their assistant (I’m not). At home, I’ve been planning a trip back home this fall, trying to organize my mess of stuff, and trying to relax so I don’t have a nervous breakdown from my work stress. I’ve also had some social commitments recently (more than my usual none) that have eaten up a chunk of my time. Regardless, I’m here now to share not recipes, but some crafts I’ve recently done.
The top one is a pillow I made to sit on top of a cat storage box my boyfriend made earlier this year. (Not to worry, it doesn’t hold cats — it holds the litterbox and various cat supplies.) I wish I had a template to share, but since I’m really bad with my sewing machine, I just kind of made it up as I went along.
The bottom one is a ribbon bookmark that my mom sent me a template for this morning. It’s very easy — just find a length of cloth ribbon suitable for the size of your book, hem the ends (inserting a plain hairtie into one end before stitching), and sew two buttons on the other end. Loop around the book and you’re done!
I realize I’ve been a little absent lately. I’m having computer troubles — sometimes my computer won’t even turn on without overheating and immediately turning itself off again. I’m hoping it’s the fan malfunctioning and not something worse. I’ve ordered a new fan and it’s supposed to arrive at the end of the week. Fingers crossed that it fixes the problem, since I have no intention of buying a new computer right now. Once I’m back up, I’ll have weeks of new recipes to share with you!
Sloppy Joes will always remind me of my childhood. Canned Manwich over ground beef was a staple growing up — this variation on the classic pumps up the vegetable and reduces the fat.
Homemade Sloppy Joes
1 pound lean ground turkey
1 medium onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
3/4 cup ketchup
1/4 cup Worcestershire sauce
pepper to taste
In a medium skillet, steam the onion, celery, and bell pepper for about three minutes — you want it to still have some crunch, but not be raw. Stir in the ketchup, Worcestershire sauce, and pepper.
Meanwhile, cook the ground turkey in a large skillet. Once cooked through, stir in the vegetable mixture. Serve on whole wheat buns.
nutrition (no bun):
166 calories | 13g carbs | 5g fat | 19g protein | 1g fiber
Sometimes all you want is a little chocolate for breakfast. These pancakes are here to save the day! (Though you’re not getting a little chocolate, you’re getting quite a lot!)
1/4 cup flour
1/2 teaspoon baking powder
1 tablespoon cocoa powder
1 tablespoon sugar (or more to taste)
1 1/2 tablespoons unsweetened applesauce
1 teaspoon vanilla
1/4 cup milk (add more by tablespoon if necessary)
Combine all ingredients in a bowl. Drop by spoonfuls into a hot, greased skillet and cook until bubbly on top. Once bubbly, flip once and cook until set.
* If you want to go a little crazy, given how ridiculously low-calorie these pancakes are, you can add chocolate chips or top with chocolate sauce. For a richer texture, you can also sub oil for the applesauce.
198 calories | 45g carbs | 1g fat | 6g protein | 2g fiber
I have been obsessed with these burgers lately. They’re so quick and so juicy and I just can’t stop making them. They’re made with ingredients I typically have on hand as well, which just makes it that much better.
Turkey Teriyaki Burgers
1 pound lean ground turkey (such as 93%)
1 teaspoon minced ginger
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
Combine all ingredients in a bowl. Form into four patties (or more if you want smaller burgers). Cook in a skillet or grill pan over medium heat for about five minutes per side, or until cooked through. Serve with whole wheat buns, in a wrap, on a bed of lettuce, or however you’d prefer!
180 calories | 1g carbs | 10g fat | 22g protein | 0g fiber
source: Budget Dinners cookbook
In my house, you can request whatever you want for dinner on your birthday. No matter what it is, I’ll make it for you. This year, my boyfriend requested teriyaki salmon (recipe to come) and dragon noodles for his birthday dinner. We didn’t find the noodles as spicy as they were advertised to be, but they were good. I’ve made them several times since his birthday because they’re such a quick, easy side. I lightened them up by reducing the (exorbitant) one tablespoon butter per serving to one teaspoon butter total. I also upped the red pepper flakes to give a bit more spice — feel free to reduce (or leave out) if you just want a hint of spice.
4 oz pasta of choice
1 teaspoon butter, melted
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon sriracha
Cook pasta according to package directions. Meanwhile, melt the butter in a small skillet and prepare the sauce by combining the brown sugar, soy sauce, and sriracha and stirring until completely mixed.
Once the pasta is almost done, scramble an egg in the butter and mix in red pepper flakes. Drain the pasta and stir in the sauce and spicy egg.
optional: top with sliced green onions and/or cilantro
292 calories | 48g carbs | 6g fat | 11g protein | 2g fiber
Sometimes, after making multiple batches of pancakes, waffles, and cookies over the course of a few days, not to mention eating out for a couple meals, you just feel gross. And when that happens to me, I like a detox meal. And for me, that doesn’t include any crazy ingredients or expensive juices or dangerous methods. It’s just something simple, something basic, something vegetable-based and easy.
Veggie Udon Soup
4 cups vegetable broth
1/2 package tofu, chopped (about 1 cup) *
4 cups mixed chopped vegetables **
1 package udon noodles ***
Bring vegetable broth to a boil, then stir in chopped vegetables, starting with the ones that will take longest to cook. Mix in the tofu and udon noodles and boil a couple more minutes, or until everything is heated through. Serve immediately.
* Here’s what my tofu looked like. I don’t know what it’s called in English — please let me know if you do! Of course, any type of tofu would be good.
** I used a combination of onion, celery, carrot, broccoli, green pepper, and spinach for my soup. It’s what I had available and it worked surprisingly well together. I can’t imagine that many vegetables wouldn’t taste good in this soup.
*** These are the udon noodles I used. One packet is supposed to be one serving, but I found that for a soup, it’s just way too noodley. I split one packet between two bowls this time and it was perfect.
288 calories | 40g carbs | 6g fat | 20g protein | 5g fiber
This is not the most flattering picture, but it’s a very tasty, surprisingly healthy dessert! I’ve made it on many occasions, and every single person that’s tried it has asked for the recipe. I’ve taken to just carrying around recipe cards when I take it to a party.
Very Berry Coffee Cake
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup applesauce (unsweetened)
1 cup sugar
1 teaspoon vanilla
3 tablespoons plain 0% greek yogurt
1/3 cup skim milk
1 1/2 cups mixed berries, drained
3 tablespoons butter, softened
1/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
Preheat your oven to 350°. Grease a 9x9 cake pan.
Stir together the applesauce and sugar. Add the eggs and beat until completely combined. Stir in the vanilla, milk, and greek yogurt, then stir in the dry ingredients until just mixed.
Pour half the batter into the greased pan and spread as necessary to form a smooth layer. Spread the berries in an even layer on top. Cover with remaining batter and smooth to create an even surface.
Prepare the crumb topping by combining all ingredients and pinching together until crumbly. Sprinkle over cake.
Bake 30-35 minutes, or until golden brown. Make sure a toothpick inserted into the center comes out clean. Cool completely before serving to prevent the cake from crumbling.
149 calories | 29g carbs | 3g fat | 3g protein | 1g fiber
Having made these pancakes four or five times, and having tried varying amounts of liquid, I’ve found that I much prefer them with only 1/3 cup milk. I like to be able to shape my pancakes into nice circles and not have them run all over my pan, which is what happened when I used the full amount suggested by the original recipe. There are a few possible reasons for this, such as my berries being juicier than the ones used in the source, the alternative ingredients used for the original recipe (spelt flour, stevia, vegan milk, etc) giving a different consistency to the batter, or simply the original author’s preference for runnier batter. You are, of course, free to use whatever amount of milk you’d like to if you decide to make these pancakes.
I’ll make a note on the original post to start with 1/3 cup and adjust according to your desired consistency.