Is eating healthy one of your goals for this year? Many people think that adding fruits and vegetables is all you need to do to eat healthily. But there are other things you can do ensure this.
You can start learning recipes that you can add to your repertoire. Most people think that healthy recipes are bland, but there are many delicious recipes that you can learn, including coconut bread. Here are the things you can do in order to make coconut bread.
If you’re anything like us, you usually make WAY too much food for important events, holidays and family get-togethers. If you went to our wedding, you’d know this. No one had any room in their stomachs left by the time first dessert was served. Second and third desserts weren’t even touched. I don’t think people even looked at them. For St. Patrick’s Day, we always make far too many corned beefs, and in some cases, we buy so many of them that we don’t even cook some. Either way, whether you have cooked ones sitting in the fridge or uncooked ones, we found a fun way to repurpose them… by making BBQ!
Our typical uses of bananas include oatmeal, yogurt parfaits, and in peanut butter sandwiches. However, sometimes things come up or other meals fulfill us, and we are left with browning bananas. Do we throw them out? Absolutely not! How dare you suggest such blasphemy. There is so much you can do with bananas: you can make cookies, muffins, or…bread! You can still keep it healthy, even though you’re baking. This whole-wheat banana bread recipe is simple, quick, and delicious. The prep time is basically nothing, but you do have to wait in front of the oven like a starving kitten.
Tacos are one of the greatest foods of all time. Fight me. They can be done in any manner of ways, but if you get the essentials right, they are little pockets of joy. Price ranges for tacos can vary—especially in Los Angeles. You can go to your local taco truck and get three tacos for $4 or you can go to a fancy trendy restaurant and pay $6 for one taco.
You guessed it. MORE PUMPKIN. Winter isn’t here yet, so that means it’s still pumpkin’s spotlight! I had extra pumpkin leftover from those whole wheat pumpkin chocolate chip cookies so I searched for another healthy-ish recipe. I found the perfect one at Well Plated for Whole Wheat Pumpkin Banana Bread. I also had two very ripe bananas just asking to be baked. And guess what, it was a natural pairing. This is a great recipe if you want to contribute something healthy to the Thanksgiving table. It’s fall-like because it has pumpkin and is sure to be a popular dessert!
This recipe uses little sugar, not much butter–I was surprised by how healthy it was. I changed a few things from the original recipes (such as taking out the nuts), but it still ended up great. The thing that makes this recipe take a little longer is that for best results, you should wrap it in plastic wrap and let it sit in the fridge for a few hours or even overnight! And beware, the texture is very pumpkin-y just in case you’re not into that.
I hope you’re not sick of pumpkin recipes because WE STILL COMIN’ ATCHYA. This one is a quintessential Fall recipe because not only is it pumpkin, but it’s also chili. This recipe will be so nice for those of you who live in a place where the weather is getting chillier. Chillier. Get it? Anyhow, this pumpkin chili recipe is surprisingly wonderful. I was lucky enough to find it from Bowl of Delicious–a really delightful food blog.
Whew, that title is a bit of a mouthful, huh? Well so are these cookies! Though they be small, they are mighty with flavor and warmth! Yes, another pumpkin recipe. And don’t expect it to be the last! Fall is my favorite season of the year, I think, and although Los Angeles isn’t very good at crisp weather, I’m still gonna do the pumpkin up! Whole-wheat pumpkin chocolate chip cookies, here we come! I based this recipe off of Tried and Tasty’s wonderful recipe!
It’s FALL! Do you know what that means? PUMPKINS, PUMPKIN EVERYTHING. And we thought, with our new little toy called the Instant Pot, that we would make some pumpkin Instant Pot recipes! Although the weather doesn’t get too cool during a Los Angeles October, Hungry and I still enjoy a good curry. So, what was the next natural step? Pumpkin Curry! This recipe is inspired and based off Piping Pot Curry’s recipe. This pumpkin curry is smooth, flavorful, and warm. We served it over brown rice, but you could also serve with any type of rice, naan, or flatbread you desire.
If you’ve been anywhere near Fit’s social media recently, you’ve noticed she got an Instant Pot for her birthday! She is equally terrified and excited by it. An Instant Pot is basically a pressure cooker. For example, it typically takes 30-50 minutes to cook rice in a traditional rice cooker. With the Instant Pot, it takes four minutes. FOUR MINUTES. WHAT. Yeah. Very exciting. But also terrifying because…explosions. As long as you follow directions, you’ll be fine! So Fit’s been experimenting with it for a bit, and trying different recipes. Using Instant Pot’s included recipe booklet (recipe by Laura Pazzaglia), she made a scrumptious fish curry! I had already made brown rice before and wanted something healthy and flavorful to go with it. What better than wild caught white fish? This curry has a coconut milk base with different flavors like bay leaves and tomatoes to freshen it up.
Remember, with an Instant Pot, follow the directions!
Lasagna. Thick noodles, layers of cheese, sauce, more layers of cheese. Comes with a side of steaming hot guilt. Oh, did I ruin it? Sorry. Yeah. Typical lasagna is heavy, full of lots of cheese, meat, and white starches. Hey, that’s totally fine in moderation, I’m all for it. However! I have discovered (thank you, American Heritage Cooking) a wonderful guilt-free whole-wheat vegetarian lasagna. Before you turn your nose up, IT TASTES GOOD. It tastes good by my standards, it tastes good by HUNGRY’S standards. That’s when you know it’s good. He takes his cheesy pastas seriously and I kid you not when I would catch him continually digging into the dish of lasagna heaven. I could eat this lasagna without feeling like a ball of cheese after who needed to be rolled to bed. I ate it, I felt great, and then I ate it the next night.
Aside from the healthiness, I was worried about the difficulty. I don’t think I had ever made lasagna before on my own. But really, the hardest part was chopping up the vegetables! So yeah, not too bad. It’s just layers. Layers of the best stuff of life. So yeah, let’s dig in.
