Are you having a healthy day Thursday?

I have 2 hours before midnight. I MUST do my Thursday post. LOL

Who doesn’t love taco night.  I did my taco night a little bit different.  I made a salad consisting of feta, celery, garden lettuce, shredded carrots, and garden tomatoes.  Notice how I’m throwing in the word “garden” a lot. YES, we are finally getting food from all the lovely gardens in the area.

Now, when I cook the taco meat, after the meat is done and prior to throwing in the spice packet, I throw in a big carrot shredded and some kind of green. I have done arugula and spinach in the past. Today, I chopped up and used beet greens that I got at the farmers market yesterday.  OK so this time I didn’t’ use the word garden, and instead used the word “Farmers Market”.   Do you recognize a theme?  : )

Lastly, the taco’s were filled with the salad mixture, the meat mixture, some extra chopped tomatoes, sour cream, and taco sauce.  I have to have sour cream and taco sauce on my taco’s. What do you like to put on your taco’s?

When I was at the first farmers market of the season in a nearby town yesterday, one lady had  some home bread. It’s called OatMeal Graham bread.  Now, lately I haven’t been eating bread – but how could I pass up some homemade bread.  I can’t tell you the last time I had homemade bread. Woops ok so I had some at a restaurant once, but you know what I mean. ; ).  The lady told me it was a big family favorite.  It’s so fresh and good. I made a breakfast sandwich out of it this morning. I cooked up a few eggs, threw in a couple salami slices, and some American Cheese. I also had a banana.

Lunch was a bit of a rush.  It’s hot these days and I’ve been busy.  I had to eat my lunch while getting ready for a conference call.  I couldn’t even relax and had to eat it standing up. I had some left over potato salad, a couple of fresh strawberries that I got from the “Farmers Market”, and some pretzels. I also had MM”s tonight.   I know, not so healthy.  I can’t be perfect every Thursday. : ). I think that’s it. I didn’t keep track of absolutely everything. When I’m running around doing a million things, I forget things.  But, all and all – that was my day today. Oh and the potato salad is a good one, it actually has roasted beets in it – which I would of never of thought to put into a salad.

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I’m having a healthy day what about you?

It’s I’m having a healthy day what about you? Thursday.

Hello. How is everyone. Did you eat healthy today?   My mother-in-law gave me all her old Prevention magazines.  I came across a recipe called Lentil and Bean Soup.  It was pretty good. I’ve been feeling the need to get more beans into my diet.  The recipe didn’t say to puree it, but I did. I have a hard time eating a lot of beans in its whole form.  I also added a lot more parsley than it called for and I added Arugula into it.  I’ll post the recipe below.  I ate a lot of this today.

I also had some of my left over Quinoa Tabouleh Salad as shown in the picture. I love this salad.  It comes from Jen over at TheFitHousewife.com As I’ve mentioned before – great Blog.  I’ve made this salad many times.  She has a lot of recipes and good information pertaining to health.  It makes a lot and you can eat it as side dish or eat it as your meal.  Click on link to get the recipe.

I sometimes wonder why I can’t think of such simple things.  Jen over at TheFitHousewife.com doesn’t let the end of peanut butter jars go to waste. You know how sometimes there is very little left on the sides of the jar, you probably just throw it away right?  Today I put a small handful of dry roasted peanuts, a small handful of raisins, teaspoon of coco-powder, a lot of blueberries, very little unsweetened almond milk, teaspoon of coconut oil, small handful of Quick Oats and maybe about 10 chocolate chips. I put the cover back on, mixed it.  I grabbed a spoon and  mixed it more. Than I ate it right from the jar.  YUM!! Thanks Jen!  : )

A small handful of pistachios for a snack.  I bought pistachio’s because I needed them for my favorite Quinoa based hot cereal. I’ll post about the cereal in the future. : )

Finally, I went to a pampered chef party and had a slice of some desert pizza and one big Strawberry Mojito drink.

Lentil and Bean Soup

1 onion chopped

1 TBSP olive oil

2 tsp chili powder

1/2 tsp salt

1 1/4 cup of dried lentils

5 cups of water

1 can of tomato sauce

3 carrots, chopped

3 ribs of celery, chopped

1 can of black beans rinsed and drained

3 1/2 oz of smoke gouda shredded

2 tablespoons of parsley and/or scallion tops

1/4 cup of sour cream (optional).

1. SAUTE onion in oil over medium high heat until golden – about 5 minutes. Stir in Chili Powder and salt

2. ADD lentils and water. Bring to a boil and reduce heat to medium and simmer 5 minutes. Add tomato sauce, carrots and celery. Simmer 10 minutes. Add beans and cook until vegetables are tender, about 5 minutes.  PUREE with immersion blender if you want.  I also had a big huge!! handful of Arugula and a lot more Parsley.

3. STIR in Cheese. Season to taste with salt and black pepper. Serve with sour cream if you desire.

Crisp Fall Veggie Salad

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Hello delicious crisp fall veggie salad.  This is another recipe located in my nifty mini cookbook I talked about in my first blog.  I got this recipe from my Penzey catalog – Fall 2011.  I know it’s not fall, but it’s been chili and rainy here so this was perfect today.  I actually have plans on splurging/buying some spices from them some day soon.  I originally bought one or two spices from them and ever since I receive there catalog chalk full of awesome recipes. Here is there site if you would like to check them out.  PENZEY SITE

Here is the yummy recipe. Did I mention my 4 year old daughter Chaunda LOVES this!!!

CRISP FALL VEGGIE SALAD

1 tsp. Buttermilk Ranch Dressing Mix *Note* Any dry dressing mix will do
1/4 tsp. Dill Weed
1 tsp. Water
2 Tablespoons mayonnaise
2 Tablespoons buttermilk
1 1/2 cups corn kernels
1/2 cup peas
1/2 cup carrots, sliced in coins
1/2 cup grape tomatoes, cut in half
1/2 cup chopped green peppers
1/2 cup chopped cucumber
1/4 red onion, finely chopped
In a small bowl,  combine the buttermilk ranch, dill weed, and water.  Let stand for 5 minutes.  Add the mayonnaise and buttermilk and mix well.  In a serving bowl, combine all of the vegetables.  Add the dressing and stir to combine.  Cover and refrigerate until serving.