Salad Saturday!
May 17, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It ha
s over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BLACK BEAN & RICE SALAD
2 cups Cooked rice — cooled to room temp
1 cup Cooked black beans
1 cup Chopped fresh tomato
2 ounces Cheddar cheese (optional) — - shredded
1 tablespoon Snipped fresh parsley
1/4 cup Light Italian dressing
1 tablespoon Fresh lime juice
Lettuce leaves
Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.
Do You Hate Drinking Water?
May 15, 2008 | 2 Comments
Do you hate drinking water? I hear people saying all the time that they don’t like the taste of water. If that’s true of you, have you heard about True Lemon?
It’s pretty cool. It’s a kind of “instant” freeze dried lemon flavor - and it’s all natural. Just a teensy bit in your water and it tastes a little more refreshing. It would also cover up any unpleasant taste of your water if that’s an issue. It also gives you 25% of your RDA for Vitamin C. And it’s got no calories.
You can get a free sample here. Mine is on its way.
Salad Saturday!
May 10, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BLACK & WHITE BEAN SALAD
2 cups Red onions — finely chopped
2 tablespoons Olive or Vegetable Oil
1/3 cup Red Wine Vinegar
1/4 cup Chopped Red Pepper
2 tablespoons Minced Parsley
2 tsp. Garlic — Minced
2 tablespoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup 15 oz. Great Northern Beans — Rinsed and Drained
1 cup 15 oz, Black Beans — Rinsed and Drained
Sauté onions in oil until crisp-tender in a medium skillet; Remove from heat and cool until warm. Stir in vinegar, red pepper, parsley, garlic, sugar, salt and pepper.
In a serving bowl put the beans, (both types) and pour the onion mixture over them. Mix well and serve.
Makes 8 servings
Salad Saturday!
May 3, 2008 | 2 Comments
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
Berried Avocado Grapefruit Salad
Bibb lettuce
Watercress
2 avocados — seed, peel, slice
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.
Salad Saturday!
April 26, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
Bean and Tuna Salad
3 cups Water
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt
Fresh pepper to taste
1 medium Red onion
12 ounces Tuna — drained
Directions: Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.
Frugal Friday: Nature Made Free Samples
April 18, 2008 | Leave a Comment
NatureMade has a neat online rewards system. Have you joined yet?
NatureMade got my attention because breastfeeding expert Dr. Kathleen Kendall-Tackett, who was on the show several months ago, mentioned them by name. She recommended NatureMade fish oil capsules for breastfeeding women experiencing postpartum depression.
Well, I’m not suffering from PPD, but I do have some inflammation-type stuff going on, and fish oil is just good for anyone, period. I take it for my aches and pains. Dr. Kathleen said that NatureMade fish oil caps were one of the cheapest brands on the market (you can get a ginormous bottle for around $5), yet they were among the safest brands tested in terms of their safety - meaning low or no mercury content.
When you buy NatureMade products, you enter a code from the bottle into your member’s area of the website and can earn freebies, coupons and discounts. I only get an email from them about once a month so it was totally worth my time to register.
I got an email today from them since I’m a member (I love their Fish Oil) and my free 14 day sample of their new liquid capsules women’s multi is on its way to me. Sign up for free here: Nature Made.
You can choose from several of their new products as a freebie.
Also, the GAIAM coupon is still good for $10 - $20 off your order. This one expires April 17th.
Salad Saturday!
April 12, 2008 | 1 Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BAJA CHICKEN PASTA SALAD
3/4 pound Chicken Breast
6 ounces Dried Mixed Fruit
1 cup Ring Macaroni or Orzo — Raw
1 cup Jicama — Cubed
2 Green Onions/Tops — Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles — Ground
1/4 teaspoon Salt
* The chicken breast should be boneless, skinless and weigh about 3/4 pounds
** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate 2 hours.
Free Report on Going Organic
April 7, 2008 | 1 Comment
The ladies over at Menu Planning Central have put together an informative free report on going organic. They are letting me share it with you all. The report covers:
- What the organic label really means
- Cleaning with organic cleaners - and how to make your own
- Recommendations for organic products all around the house
To download it, just right click on this link to save to your desktop.
Salad Saturday!
April 5, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
Avocado with Peanut Dressing
2 avocados — ripe
1 tablespoon lemon juice
2 tablespoons peanuts — shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne — to taste
sea salt — to taste
fresh chives — to garnish
Peel the avocados; cut out the stone and cut into cubes. Sprinkle with lemon juice and set aside. Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds. Mix the peanuts and spices well. Sprinkle over the avocados with finely chopped chives.
Refrigerate until ready to serve.
Salad Saturday!
March 29, 2008 | 2 Comments
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
Autumn Fruit Salad
2 red delicious apples
1 sliced banana
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers — toasted
1 cup organic vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider cider
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2″ thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.