Showing posts with label black. Show all posts
Showing posts with label black. Show all posts
Thursday, March 12, 2015
Recipe for Chicken Black Bean Avocado and Radish Salad with Lime and Cilantro
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| Grab some radishes and make this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro. (If you're a cilantro hater I'd just leave it out and double the green onion.) |
I made this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro several times to get the flavors just right, and when I was making the final version (with the addition of radishes for color and a little crunch) my brother Mark, his wife Lisa, and their daughter-in-law Lindy dropped by just as I was starting the recipe. I convinced them to hang around while I made the salad and took photos, which might be the best excuse ever for a rather messy-looking bowl of salad that could have been styled a bit more carefully! Being close enough for family members to drop in is just one of the things I absolutely love about the new house. And by the way, I fed my visitors this salad, as well as leftovers from a casserole that hasn't made it to the blog yet, and both dishes were definitely a hit!
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Recipe for Chicken Black Bean and Cilantro Soup
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| This tasty Chicken, Black Bean and Cilantro Soup is great for Phase One. |
(Salt Lake has gotten about 24 inches of snow in the last 24 hours, and I could use some comfort food, so this delicious Chicken, Black Bean, and Cilantro Soup sounds perfect for A Month of Daily Phase One Recipes. This is a quick and easy recipe, especially if you have some leftover rotisserie chicken in the fridge.)
If you're a regular reader you know I'm constantly going through the archives of the blog and updating old posts with new photos. And if you want to see how much this recipe for Chicken, Black Bean, and Cilantro Soup needed a photo make-over, just look below at the original photo, with soup spilled all over the edge of the bowl! I'm still not the greatest photographer, but I'm leaving that photo here as proof that my photos are certainly improving.
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Wednesday, March 11, 2015
Lucky Black Eyed Pea Soup Recipe with Chicken Garlic Sausage and Bell Peppers
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| A quick and tasty Black-Eyed Pea Soup for good luck on New Year's Day, and it's Phase One! |
I need to give Meatless Monday fans a raincheck this week so I can share this Lucky Black-Eyed Pea Soup with Chicken Garlic Soup and Bell Peppers before New Year's Day. I've been cooking black-eyed peas on New Year's Day for several years now, usually my favorite Hopping John Soup or Black-Eyed Pea Hummus, and I can promise you, it has definitely brought me good luck. And if you use portion control, this new lucky soup is even good for Phase One (which I'm guessing some of you may have on your mind!) If you're cooking black-eyed peas for New Year's Day, let us know in the comments how you're fixing them this year.
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Recipe for Crockpot or stovetop Black Bean Chili with Lime and Cilantro
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| A favorite slow cooker black bean chili, thickened with refried beans and flavored with lime and cilantro. |
(This Black Bean Chili with Lime and Cilantro that can be made in a slow cooker or on the stove is today's pick for the month of Daily Phase One Recipes. I've have a very hard time choosing just one favorite chili recipe, but this is definitely on my list of faves. You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
One thing that can be frustrating about food blogging is that the greatest recipe in the world won't get much attention if the photo is bad, so I was happy to finally take new photos for this favorite slow cooker chili with lime and cilantro. The ultra flavorful chili includes a can of refried pinto beans as part of the base, which makes it extra thick, and I've been enjoying this the last few days with a dollop of low-fat sour cream on top. Lime and cilantro are two of my favorite ingredients, but if you're not a cilantro fan I'd replace it with thinly sliced green onions, and if you don't have a crockpot, just skip the step of reducing the beef stock, and you can make this in a regular pot on top of the stove. I hope lots of you will try this; it just might become your favorite easy chili recipe!
One thing that can be frustrating about food blogging is that the greatest recipe in the world won't get much attention if the photo is bad, so I was happy to finally take new photos for this favorite slow cooker chili with lime and cilantro. The ultra flavorful chili includes a can of refried pinto beans as part of the base, which makes it extra thick, and I've been enjoying this the last few days with a dollop of low-fat sour cream on top. Lime and cilantro are two of my favorite ingredients, but if you're not a cilantro fan I'd replace it with thinly sliced green onions, and if you don't have a crockpot, just skip the step of reducing the beef stock, and you can make this in a regular pot on top of the stove. I hope lots of you will try this; it just might become your favorite easy chili recipe!
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Black Tea 9 Useful Properties
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Black Tea we drink every day and not even aware of its impact on our body.
1) Black tea is rich in antioxidants , which fight with active radicals.
2) Stimulates our digestive system .
The tannins in black tea have a powerful therapeutic effect on the gastrointestinal tract.
3) Improves brain activity . The caffeine in black tea is a powerful stimulant that improves attention , concentration and memory power .
4) increases the energy level and stimulates metabolism.
5) Strengthens the immune system .
6) Black tea strengthens bones .
7) prevents the development of cancer and cardiovascular diseases.
8 ) Rich in active ingredients that fight viruses , dysentery and hepatitis.
9 ) Tea reduces the inflammation of the skin and treats acne .
Sunday, March 8, 2015
Easy Black Bean Corn And Quinoa Stuffed Peppers With Enchilada Sauce Vegan And Gluten Free Perfect For Your Super Bowl Buffet
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| Stuffed bell pepper halves are perfect for a casual buffet. Follow Foods For Long Life on FACEBOOK . |
Easy Entertaining
Its football season and friends and family may be gathering around the big screen, especially on super bowl weekend. Heres a simple crowd pleaser that can be made early in the day and baked right before half time.
Diet Friendly
No need to abandon our Vegan, High Fiber Diet. Each stuffed pepper half is less than 200 calories and provides a healthy 7 grams of dietary fiber. Quinoa and beans deliver high quality protein with all of the essential amino acids.
And if you select a gluten free enchilada sauce, such as La Victoria, this dish is completely gluten free!
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Black Bean, Corn and Quinoa Stuffed Peppers with Enchilada Sauce
Vegan, Gluten Free
Requires a 9" x 13" casserole dish
[makes 8 servings]
1/2 cup dry quinoa
1 cup water
4 large green or red bell peppers
2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
15 ounce can (no salt added) black beans, rinsed and drained
1 cup corn kernels
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
salt to taste
3/4 cups Daiya cheddar style shreds
1 3/4 cups gluten free enchilada sauce, medium spice
Rinse the quinoa in cold water for several minutes. Place in a small saucepan with water and bring to a boil. Reduce to a simmer, cover and cook for 15 to 18 minutes or until all of the water is absorbed. Remove from the heat and set aside.
Preheat the oven to 350 degrees F.
Carefully cut the peppers in half vertically. Remove the seeds and rinse. Steam or boil until they begin to soften, about 5 minutes. Remove and drain.
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| Partially cook the peppers until they begin to soften |
Heat the oil in a medium fry pan and cook the onions on medium low heat until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about one minute.
Mix in the cooked quinoa, black beans, corn, cumin, black pepper, salt (if desired), Daiya cheddar style shreds and 1/2 cup of the enchilada sauce. Stir until well combined.
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| Combine the rest of the filling ingredients with cooked onions |
Place 1 cup of the enchilada sauce in the bottom of a 9" x 13" casserole dish.
Fill each half pepper with the filling and place in the casserole dish.
Drizzle the remaining 1/4 cup of enchilada sauce over the peppers.
Cover with foil and bake until hot and bubbly, about 30 minutes.
Remove from the oven and serve.
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| Bake in the oven covered with foil until hot. |
Per serving (8): 195 calories, 5 g total fat, 1 g saturated fat, 90 mg omega-3 and 603 mg omega-6 fatty acids, 0 mg cholesterol, 7.5 g protein, 31 g carbohydrates, 7 g dietary fiber and 540 mg sodium.
For a complete meal, serve with Mango Avocado Salad with Lime Chia Dressing. This salad recipe can serve at least 4 people as a side salad. Double it to serve 8.
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| Mango avocado salad with lime chia dressing |
Thursday, March 5, 2015
Black Eyed Pea And Vegan Feta Salad On Romaine
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| Marinated tofu is the "dairy free" feta in this delicious salad. Black-eyed peas are eaten on New Years day for good luck! Follow Foods For Long Life on FACEBOOK . |
Happy New Year!!
Id like to wish you all a happy and healthy 2013. Thanks for inspiring me every day with your interest in healthy eating!
My Annual Lucky Black-Eyed Pea Recipe
If you have been following my blog for over a year, you know that I always eat black-eyed peas on New Years day for good luck- a southern tradition I picked up while living in Texas many years ago. This year Im making a delicious salad with "vegan feta".
If you marinate firm or extra firm tofu in lemon, oil, salt, pepper and oregano, it has the taste and appearance of feta cheese. So for those of you who need to be dairy free or who are just trying to cut down on cholesterol, this is a wonderful substitution. To get some inflammation-busting omega-3 fatty acid in this recipe, I use some hemp oil in the marinade. Its dark green and nutty flavor compliments the extra virgin olive oil.
Besides being a good source of omega-3, this recipe is high in protein and dietary fiber.
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| Tofu marinated in lemon, oil, and seasonings tastes like feta! |
Black-Eyed Pea and Vegan Feta Salad
"Mostly Raw" Vegan, Gluten Free[makes 4 servings]
For the dressing/marinade
2 tablespoons extra virgin olive oil
2 tablespoons cold pressed hemp oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon black pepper
3/4 teaspoon salt
For the salad
1/2 block firm or extra firm tofu, diced
1/2 green bell pepper, diced or sliced
1/2 red bell pepper, diced or sliced
1/2 cup red onion, diced
12 pitted kalamata olives, cut in half
1 1/2 cups no salt added canned black-eyed peas, rinsed
2 small heads Romaine lettuce, sliced
Prepare the vegan feta. Mix the salad dressing ingredients in a large bowl until the salt is dissolved.
Add the tofu and toss gently until well coated. Set aside for 10 minutes, tossing occasionally, while you prepare the rest of the salad.
Make the salad. Add the rest of the salad ingredients, except the Romaine lettuce, to the bowl of marinated tofu. Toss gently until well coated.
Divide the Romaine into four large bowls and place one quarter of the salad mixture over each bowl of lettuce. If you would rather mix the lettuce in the large bowl with the tofu before serving, you can do that too.
Serve immediately.
Per serving: 289 calories, 18 g total fat, 2 g saturated fat, 0 mg cholesterol, 1.3 g omega-3 and 6 g omega-6 fatty acids, 12 g protein, 23 g carbohydrates, 6 g dietary fiber and 600 mg of sodium.
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