by Torrie Oglesby | Feb 16, 2016 | Lifestyle+Culture
I’m currently pregnant with my third child and with this pregnancy came an extreme distaste for meat. I went to eating meat with almost every meal to not even being able to smell it or look at it. I thought this aversion would for sure leave once my second trimester came along, but to my surprise the distaste for meat only grew. I’ve been going crazy trying to take my ordinary meals and replacing the meat with other foods high in protein, because of this, black beans have become my favorite meat substitute. Beans in general pack a punch when it comes to protein and fiber. With this obsession, came my black bean tacos! We eat them every Monday in our household and they are a win every time! I hope you enjoy and you incorporate them into your diet! They are so simple, extremely quick to prepare, and delicious!
Ingredients:
2 cans of black beans
Taco meat seasoning
1 can diced tomatoes
Cilantro (optional)
Onions (optional)
Lettuce
Avocado (optional)
Sour cream (optional)
Cheese (optional)
Tacos
Directions:
- Pour the black beans, cilantro, diced tomatoes, and taco meat seasoning into a skillet. Let them sizzle and season on medium heat.
- Meanwhile, cut up the lettuce, avocado, and onions for people to add on if they choose to.
- After about 20 minutes of the beans getting seasoned, take them off the skillet and enjoy!
SIDENOTE: My husband chooses to make lettuce wraps instead of tacos. Just place the bean mixture on first and then happily add your taco/lettuce wrap toppings on!
by Torrie Oglesby | Feb 2, 2016 | Lifestyle+Culture
We all could add a dose of more healthy foods to our diets! One versatile fruit that is beneficial and filled with healthy fats is the Avocado! They are packed with abundant nutrients such as Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5 and B6! They are also extremely healthy and beneficial for your skin and eyes! You ought to be eating avocado and if you aren’t here are 3 ways to incorporate it into your diet!
- Breakfast Option: Avocado Toast: Simple and easy! The way I like my avocado toast is to spread it across my toast and add the following ingredients on top of it:
-red pepper flakes
-shredded parmesan
-a dash of blue cheese
-pepper and salt to taste
-sriracha sauce (OPTIONAL) or hot sauce (OPTIONAL)
- Lunch Option: Bacon Avocado Salad
-Lettuce (Iceberg or Romaine)
-Bacon
-Blue Cheese dressing (Or whatever you prefer)
-Bell peppers! (Because they make everything BETTER.
- On the Go Option: Protein Packed Avocado. In a bowl combine all the ingredients below and season with salt and pepper!
– 1 hard boil egg
– 2 teaspoons Dijon mustard
-Celery (minced)
-Parsley
xoxo,
torrie
by Torrie Oglesby | Oct 20, 2015 | Lifestyle+Culture
Fall is here STRONG ladies and if you’re anything like me you are thrilled for scarves, boots, and PUMPKIN SPICE LATTE’S!!!!
However, the Pumpkin Spice latte is expensive ladies. It’s actually the most expensive drink on the Starbucks menu and it’s not as healthy as it could be. No fear! Your fellow coffee lover is here! After careful research I have come up with a less expensive and much healthier alternative for your Pumpkin Spice lattes! Your wallet is going to be much happier this fall and your belly will still get to enjoy that delicious Pumpkin Spice Latte.
Recipe for the perfect and cheaper Pumpkin Spice Latte
What you need:
1/2 cup unsweetened vanilla almond milk
3 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
2-3 drops of liquid stevia
8 ounces brewed coffee
Cinnamon and whip cream to top it off
What you do:
- Start by brewing your coffee.
- While it brews, In a saucepan, mix together almond milk and pumpkin. Cook on medium heat on the stovetop until all is blended well.
- Remove from heat, stir in vanilla, spices, and sweetener, place in a cup.
- Pour coffee into a large mug; add the foamy milk mixture on top. Sprinkle with cinnamon and top with low fat whip cream! Enjoy!
With love and big smiles,
torrie
by Nadya Logan | Jul 18, 2015 | Lifestyle+Culture
In celebration of July being National Blueberry Month, I will be writing one article a week for the fabulous month! This week I am going to help you plan an entire meal filled with blueberries. From the appetizer to the dessert, there won’t be a piece of your meal that will not include the delicious fruit.
Drink—Blueberry Lemonade (4-6 servings)
Ingredients:
- 3/4 cup of fresh lemon juice
- 3/4 cup of sugar
- 1 cup of fresh blueberries
- 1 cup of hot water
- 3 cups of cold water
- Ice
Directions:
- In a blender, blend together the lemon juice, sugar, blueberries, and hot water until the berries are pureed and the sugar is dissolved. Pour into pitcher.
- Add cold water.
- Chill for at least an hour.
- Serve over ice.
Appetizer—Fresh Fruit Salad (10 servings)
Ingredients:
- 1/3 cup of fresh orange juice
- 1 small cantaloupe, cut into chunks
- 2 cups of fresh strawberries, sliced
- 2 cups of green seedless grapes, halved
- 2 bananas, sliced
Directions:
- Combine the fruit in a large bowl.
- Pour the juice over the fruit.
- Toss the mixture to coat the fruit with juice.
- Cover and refrigerate for 4 hours
- Then serve.
Main Course—Grilled Chicken House Salad with Blueberry Balsamic Vinaigrette (2 servings)
Salad Ingredients:
- 4 ounces of croutons
- 2/4 cup of cucumbers, chopped
- 2/4 cup of carrots, chopped
- 1 cup of grilled chicken, diced
- 4 cups of iceberg lettuce, chopped
Vinaigrette Ingredients:
- 2 tablespoons of lemon juice
- 4 tablespoons of honey
- ½ cup of balsamic vinegar
- 1 cup of olive oil
- 2 cups of fresh blueberries, mashed
- A pinch of salt and pepper
Directions:
- Mix all of the ingredients together in a bowl.
- Add vinaigrette on salad as desired.
- Enjoy!
Dessert—Blueberry Muffins (12 servings)
Ingredients:
- ½ teaspoons of kosher salt
- 2 teaspoons of baking powder
- 2 tablespoons of turbinado sugar (optional)
- ½ cup of milk
- ½ cup of unsalted butter, melted and cooled
- ¾ cup of granulated sugar
- 1 ½ cups of blueberries
- 2 cups of all-purpose flour, spooned and leveled
- 2 large eggs
Directions:
- Preheat oven to 375° F.
- Line 12 muffins cups with paper liners (or coat the cups with nonstick cooking spray).
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, mix granulated sugar, butter, milk, and eggs. Then add the mixture of flour, baking powder, and salt into the second bowl. Carefully, fold in the blueberries.
- Divide the batter among the 12 muffin cups as evenly as possible. Then sprinkle the turbinado sugar on top of the batter.
- Bake for 20 to 25 minutes (or until a toothpick comes out of the center of the muffin clean).
- Let it cool in the pan for 5 minutes, and then serve.
Be sure to comment below to share your blueberry recipes or to let us know how you liked our suggestions!
Nadya
by Torrie Oglesby | Jul 14, 2015 | Lifestyle+Culture
- The Oh She Glows Cookbook by Angela Liddon
Oh She Glows is a colorful vegetarian cookbook. Now, before you stop reading, let’s admit that even if you are not a vegetarian, we all could use a little more veggie servings a day. One reason why I like Angela’s cookbook is because she shows us new and innovative ways to weave vegetables and fruits into our meals. My favorites from her cookbook are the out-the-door chia power doughnuts and roasted beet salad with hazelnuts, thyme &balsamic reduction. You can purchase this cookbook for about $25.00.
- Joyous Health by Joy McCarthy
Joyous Health is amazing because not only is it a cookbook but it’s also a, as the title suggest, health book! Throughout the book, there’s healthy, wholesome recipes, Joyous Health Tips, and she even talks about mental health and having positive thoughts. She teaches us healthy ways to combat stress and to fight trigger eating. My absolute favorite part about the book is when she teaches us the importance of detoxing and gives us drink detox recipes. This one will run you for around $20.00
- The Real Girls Kitchen by Haylie Duff
Now this cookbook is for my real girls out there who love to eat real, delicious, and meaty foods. Haylie is excellent at having the perfect balance between healthy and yummy mixed with new recipes and old recipes that are just too good to chuck! My favorite from her recipes is the Haricot Vert Salad. I took it to a potluck once and everyone loved it! Also, her sweet and spicy butternut squash is remarkable. The real Girls Kitchen will cost you around $19.00.
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