My parents buy this edamame bean salad at least once a week from the grocery store deli and we go through it so fast. But when I found out it was $5.99/pound, I told them we should figure out how to make it. Turns out it was easier than expected, because they print the ingredients on the label. Tonight, we fixed it! It cost just about $7 to make 2.5 pounds! Make it tomorrow, you won’t be able to stop eating it!
1 can of black beans
1 can of chick peas
1/2 bag of thawed soybeans
1/2 red pepper
1/2 red onion
Handful of chopped parsley
Dressing: 2 Tbsp olive oil, 1 Tbsp malt vinegar, 1 Tbsp sugar, dash of sea salt and pepper
I made a delicious salad for dinner a couple weeks ago. It’s going to be my go-to salad for this summer when I have to bring something to picnics or parties. It’s so fresh and so easy to put together!
Salad
Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing:
pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn OR a bag of frozen corn, microwaved
2 tbsp fresh cilantro, chopped
Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. OR just use a bag of frozen corn, microwaved. Set aside and let cool. Dice the avocado and chop the cilantro.
Honey Lime Dressing:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
I’ve been wanting to post about this for over a week now, but I decided I shouldn’t until I had done it for more than a couple of days…
I’ve been exercising every day and trying to eat healthy. I got two apps on my phone that seriously are amazing.
The first one is Nike+GPS. It tracks your jogs and tells you how fast you go, how many miles you went, and keeps track of your records. It is so motivating because it makes me want to go faster, longer, and beat my records! I’ve always been so jealous of people who go out on long runs, especially around here because Utah is so beautiful. Hopefully, I’l be one of those people soon!
The second app is by Livestrong, called DailyPlate. You input everything you eat and then it counts all the nutrition content for you. It even maps out your weight loss and calorie intake. It really encourages me to eat healthier, plus makes me aware how much food I eat without even thinking! The first couple of days were a HUGE wake-up call for me!
In addition to those two apps, I have been doing Pilates on my own with a book I have (my stomach is SO sore today!) and I’ve been eating these Healthy Choice frozen meals. Usually I’m not a fan of frozen meals, but these are steamed and so the flavors are really fresh!
I had great success for seven days straight, then on Friday I got a blister so I took a couple days off of jogging and the weekend came along and I didn’t track my calories. But I got back on track yesterday and it felt so good!
In the week and a half I’ve been doing this, I have lost 2.5 pounds! But most importantly, it REALLY has affected my mood and made me much happier. I feel a sense of accomplishment, plus it gives me something to do and a goal to work towards while T.J. is gone.
T.J. and I had his parents’ look after Eva Thursday evening so we could go out on a planned date. The only thing is, we couldn’t figure out what to do. We didn’t want to go to a movie because there’s not much out, so we just went to dinner and walked around Target.
We ate at this new Thai place in American Fork. We had the restaurant to ourselves, which made it even better. I had peanut curry, my fav. and T.J. had some really spicy dish that looked so good but was too hot for me to try.
We ended the night watching War Horse with T.J.’s parents. It was pretty good, but so depressing! Eva screamed when she saw the horse. Like one single loud shriek so we had to take her out of the room.
It was a great night but kept making me think about how much I’m going to miss my hubby this summer!
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2012-04-22 14:43:272012-04-22 14:45:25Official Date
George Michael Bluth responded to that question: Breakfast.
This post has nothing to do with Arrested Development, but I made breakfast casseroles for a Relief Society activity and so I thought I’d include that quote.
Here are the recipes as promised!
Egg & Ham Strata
1 dozen eggs
1.5-2 cups of milk
1 loaf of French bread
1 cup of shredded cheese (I used Cheddar)
1 package of precooked ham bits (I used precooked canadian bacon)
Cut the french bread into 1″ cubes
Spray 9×13 baking dish with cooking spray and lay half of the bread cubes on the bottom.
Mix milk and eggs together. Pour half of mixture over the bread cubes.
Sprinkle half of the cheese and half of the ham on top.
Layer the rest of bread cubes, egg mixture, cheese, and ham.
Cover and refrigerate overnight
Preheat oven to 350 degrees and cook for about 45 minutes to one hour.
Overnight French Toast
(Taken from Tablespoon.com)
1/4 cup (4 Tablespoons) butter, melted
3/4 cup packed light brown sugar
1 loaf French toast sliced 1 1/2 inches thick
8 eggs, slightly beaten
1 cup whole milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, measured then chopped (optional
1/8 teaspoon salt
(optional) maple syrup and powdered sugar for topping
In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9×13 baking dish.
Arrange slices of bread in the baking dish overlapping if necessary.
Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don’t dry it out completely.
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2012-03-20 00:25:522012-03-20 00:25:52What have we always said is the most important thing?
I have been complaining a lot about my weight lately but realized I wasn’t actually doing anything about it. So, this week I finally started putting my words into actions. I’m not going on a diet or anything, I just decided I need to eat more healthy foods throughout the day and try to get some type of exercise daily.
This week I’ve been making green smoothies because I’ve been hearing about them a lot by other bloggers.
This week, the smoothies have consisted of:
1 apple
1 banana
handful of strawberries
1/3 cup of yogurt
1/2 cup of pebbled ice
large handful of spinach
a little bit of skim milk (didn’t measure it out)
The first smoothie I used plain greek yogurt. Bad idea. Today I used nonfat strawberry. Much better. Anyway, I’m very excited to keep making these and finally start eating some veggies and fruits every day.
In addition to the smoothies, I’ve been freezing some yogurt for a little treat at night. So, instead of eating the chocolate ice-cream that is in the freezer, I’ve found a better solution.
And last but not least, I decided to stop eating pistachios (because they cost SO much) and instead, eat kale chips. I’m kind of obsessed with them. I’m guessing there’s not much nutritional value after you bake them because they really shrivel up, but I’m sure they’re better for you than cookies, popcorn, or goldfish. Tonight I roasted a bunch of spinach too. It tasted pretty good but left a weird smell in the air.
How am I feeling? Hungry. Haha… it’s true, but I have noticed how eating healthier has made me want to exercise as well! Thankfully we have had great weather this week and Eva likes riding in the stroller, so I’ve gone on long walks every day. (My mom is probably crying with excitement right now.)
Oh and a side story, I had T.J. pull out the toasted spinach for me in the oven and he said, “Can you imagine if Eva was older with some friends over – they asked you for a snack and you gave them cooked spinach? She wouldn’t have any friends!”
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2012-03-14 21:53:372012-03-14 21:53:37I need a cheese burger...
I keep adding different sauces to chicken in my crock pot, and they’ve all turned out wonderfully. So far I have added, Black Bean and Corn Salsa, Sesame Ginger Marinade, Sweet and Sour Sauce, and Teriyaki Marinade. Just dump whichever sauce you choose over a pound of frozen chicken (I use chicken breast tenders), and let it cook for 3-4 hours on high. Delicious.
Last night, we had T.J.’s siblings and their spouses over for chicken curry and games. I had never tried this recipe, which is always a little nerve-racking not knowing if it will turn out well for your guests. But luckily, it tasted delicious and I will definitely make it again because it was so easy. If we would have gone to the Bombay House and bought six dishes, it would have cost about $90.00. But this recipe cost me about $12.00, we all had seconds and I still have some leftovers. (Granted, I did have a lot of the ingredients on hand, already.)
Ingredients
2-3 pounds frozen chicken breast tenders
1 large onion, halved and thinly sliced
8 garlic cloves, thinly sliced
1 teaspoon ginger
2 tablespoons curry powder
1 teaspoon ground cumin
Coarse salt
1 can unsweetened coconut milk
1 small can tomato sauce
Directions
In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Mix in coconut milk and tomato sauce. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
Serve over rice, garnish with toasted cashews and cilantro leaves, if desired. Makes 10 servings.
https://katiederrick.com/wp-content/uploads/2015/12/logo.png00Katiehttps://katiederrick.com/wp-content/uploads/2015/12/logo.pngKatie2012-01-21 23:02:522012-01-21 23:05:19Bombay House at Home
I’m posting this recipe a little bit premature because I haven’t actually made it yet, but we are having it for dinner tonight. From the pictures and the comments, I’m sure it will taste great.
Ingredients
1 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes
Directions
Put chicken into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, pepper flakes, salt and pepper. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.
