Hi friends! I decided to share this quick recipe at the last minute for your weekend eats. I made these Rosemary Croutons for our salad today along with homemade Balsamic Vinaigrette. I’ll be sharing that one soon since I don’t like to keep awesome recipes to myself…. sharing is caring right?
I started making my own croutons last year and now I’m hooked! They’re addicting so consider this a warning
Here’s a tip – if you won’t be using the remaining loaf soon, cut the cubes and freeze them. That way you can make fresh croutons as needed the day you’ll be eating them.
ne of my goals for 2015 was to simplify my life and let go of things that have no real meaning or add value to it. So far I’ve done pretty good and slowly but surely I’m getting rid of things I collected over the years but couldn’t part with (for no apparent reason). I’m learning to relax a little more and not be “busy” all the time, but I’m still working on the mental aspect since my brain likes to think 3 things at a time! Let me clarify – I think this is a trait of a creative person and not someone with A.D.D. !! Okay, I just wanted to get that out of way
Speaking of simplifying……..I’ve been thinking quite a bit about the direction I want to go with this little blog of mine. I get a lot of requests from companies to do sponsored blog posts. For those of you that are not familiar with this, a sponsored blog post is where I feature a specific product and I get compensated for that. In other words, an advertisement disguised as a blog post. After much thought and consideration, I decided NOT to do ANY sponsored blog posts for a specific product. The work and effort involved is not worth my time. Luckily I have a pretty awesome job where I get compensated well so I’m not looking to make a living from their sponsorships. I will continue to have the ads on the sidebar (I hope you don’t mind them) since it helps me pay for some of the expenses that it takes to run a blog.
Having said that, I will continue to share my passion and reason for my blog: “talk” about foods that inspire me each and every day. These recipes are what we eat at home and what I love sharing with friends and family. Nothing extravagant. Just simple healthy food with the ocasional indulgent meal.
Normally carnitas are very fatty and I would not consider them as a healthy dish! That’s due to the type of meat you cook and how much fat you include in it. Using lean pork, in this case tenderloin, will reduce the fat and all you have left is a dish that consists of lean protein. The spiciness of these carnitas comes from the chipotle pepper and the pineapple salsa gives a great blend of spicy and sweet flavor to the tacos. I hope you enjoy it!
As far as calories goes for this recipe, it’s hard to set a specific number since what you put in your tacos will vary that number. I usually get tortillas with the lowest amount of calories since I’m a big eater and try to get the most volume for my calories ;). Make these delicious carnitas and serve them as tacos. Add this delicious pineapple salsa, avocado, pickled onions and a splash or lime juice and you’re set!
Just know that 4 oz of lean pork tenderloin is: 120 calories / 2.5 g / 1 g carbs / 23 g protein
This salsa has been slightly adapted from my mango salsa shown here
Author: Fit, Fun & Delish!
Serves: 3 cups
For the salsa:
1 cup fresh or canned pineapple, diced
2 roma tomates, diced
¼ cup white or red onion, finely chopped
½ red pepper, roasted & finely chopped
1 jalapeño pepper, seeded and finely chopped
¼ cup fresh cilantro, finely chopped
2 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil, divided
Kosher salt & pepper to taste
To roast the red pepper, brush lightly with 1 tablespoon olive oil and place on a heated grill or directly on the gas stove burner. Grill until the skin is completely wrinkled and the peppers are charred, turning them twice during roasting. About 10 minutes total.
Remove from grill/stove and immediately cover it tightly with aluminum foil. Set aside for 10 minutes, or until the peppers are cool enough to handle.
Remove the peels and seeds. Chop finely.
In a large bowl, combine all ingredients and toss to combine. Cover and refrigerate until ready to serve.
Hi peeps! How are you all doing? It’s Thursday and I know you’re all happy since it’s almost the weekend! I don’t have big plans other than getting the house ready for a guest that will be staying with us for a few days next week. I’m one of those weird people that gets all stressed out before company arrives since I want my house to be perfect. I actually start deep cleaning many days in advance but somehow I still manage to be doing last minute things. I promised myself this time will be different….I’ll tell you how that goes next week
I have considered hiring a cleaning person to help me at least once a month but I’m still hesitant. Knowing me, I’ll be cleaning the house for the cleaning lady! I don’t mind cleaning at all, in fact, I enjoy it! Between my full time job, cooking dinner (not every night but at least 3 to 4), part time portrait photography business and this lovely blog, I find it hard to keep up and cleaning is the least of my priorities. I still do it. Don’t get me wrong but I would rather be doing other fun things ;).
I don’t know why people get intimidated by crepes. They are one of the easiest thing to make! I really like them since they don’t require lots of flavor to be good and are not overly sweet. This helps the filling or topping be the star! Mixing berries gives this dish an extra depth of flavors that you would not find using one type of berry otherwise. However, using one type of berry does not make it much less delicious.
These crepes were inspired by a recipe that my mother in law shared with me. I made a few adaptations to make them healthier just the way I like them and I’m sure you will too
1 to 2 packets of no calorie sweetener (I use stevia)
1.5 teaspoons cornstarch
4 egg whites
⅓ cup white whole wheat flour
¾ cup almond milk
½ tsp. almond or vanilla extract (your preference)
Dissolve the cornstarch in 1 tablespoon of water, set aside.
In small saucepan, add the berries, water, and sweetener to a boil. Reduce heat.
Stir in cornstarch mixture. Bring back to boil over medium-low heat and cook until thick and bubbly. Turn off heat.
In a medium bowl add the eggs and salt. Beat with a whisk until light and frothy. Whisk in flour and combine thoroughly, making sure any lumps are broken up and batter is smooth. Add almond milk and almond/vanilla extract. Blend thoroughly.
Coat with cooking spray and heat an 8-inch nonstick skillet over medium-high heat.
Add ⅓ cup of the batter and move the pan in a circular pattern to coat it with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
You don’t need a cake to celebrate a birthday. The most important thing is to do it with the birthday person’s favorite dessert. For this special occasion, it was brownies. My stepson turns 17 on Wednesday so we started the celebration early by making him these delicious brownies.
I can’t believe I’ve known this boy since he was 8 years old! I feel so lucky being part of his life during this time and to see him grow into the fine young man he’s becoming. I have no doubt that his future is bright and shinnyHappy Birthday N!
These brownies are not healthy by all means so I won’t even attempt to list the calories. It’s one of those desserts that you eat once in a while to satisfy your sweet tooth’s needs. I don’t subscribe to the “eating 100% healthy foods only” lifestyle since life is more satisfying when you include an indulgent dessert/meal here and there. As I said many times before, balance is the key my friends to staying healthy.
This recipe has been adapted from Ina Garten’s Barefoot Contessa book. The original recipe calls for 4 oz more butter but after reading the reviews from some people saying it was too greasy, I decided to add less of it. I’m so glad I did! It is perfect as is. The original version also calls for adding walnuts but I decided to leave them out but it’s up to you if you want to include them.
I love how this recipe doesn’t use the electric mixer and everything is made by plain ol’ hand. Even though it’s a little more time consuming than making brownies out of a box, they are worth it! There is nothing more satisfying that making quality desserts from scratch. Enjoy!
Place a large glass bowl over simmer water in a large sauce pan. Melt the butter, 16 oz of chocolate chips, and the unsweetened chocolate.
Remove from heat and let it cool slightly.
In a large bowl, add the the eggs, coffee granules, vanilla, and sugar. Stir with a fork but make sure not to over beat.
Add the warm chocolate mixture into the egg mixture and mix well using a spatula.
While this is cooling off, sift together sift together 1 cup of flour, the baking powder, and salt in a medium bowl.
Add to the cooled chocolate mixture.
In a medium bowl, add ¼ cup of flour, the walnuts (if using any) and 12 ounces of chocolate chips and toss to combine. Add this mix to the chocolate batter and mix well using the spatula.
Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes, until a toothpick comes out clean. Do not over-bake! (start checking 5 minutes before the desired time)
Allow to cool thoroughly, refrigerate, and cut into squares.