If need to leave the house extra early I throw all the ingredients in the slow-cooker crock the night before and stick it in the fridge. Then in the morning, I just put it in the base and switch it on before leaving. You don’t have to sleep with your house smelling like soup and you have one less thing to get ready in the morning!
1 medium onion, chopped
One 14 oz. can black or pinto beans, drained and rinsed
1 c. frozen corn kernels (I recommend Trader Joe’s roasted corn)
One 28 oz. can or two 14 oz. cans fire-roasted or regular organic diced tomatoes in juices
2 c. vegetable broth
1 T. + 1 t. chili powder
1 T. + 1 t. ground cumin
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano
1 t. sea salt
Garnishes: non-dairy or organic sour cream, chopped cilantro, crushed tortilla chips, cornbread, etc.
Combine onion, beans, corn, tomatoes, broth, chili powder, cumin, garlic powder, onion powder, oregano and salt in a slow-cooker. Cook on low for 10 hours or high for 6 hours. Adjust seasoning to taste.
Serve with sour cream, cilantro, tortilla chips and/or cornbread, if desired.
On October 15 you will find a blog posting, I did on foods that help colds and flus, but this link also provides a weight watcher article that does as well!
We gave ordinary chicken soup a hint of Thai spice by infusing the broth with freshly chopped lemon grass.
Ingredients
4 cup(s) canned chicken broth, or homemade broth
8 oz uncooked boneless skinless chicken breast(s), cut into 1/2-inch cubes
1 medium uncooked carrot(s), peeled and thinly sliced
1 rib(s) (large) uncooked celery, thinly sliced
1 small uncooked onion(s), finely chopped
1 Tbsp lemon grass, fresh, finely chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 cup(s) cooked egg noodles
1 Tbsp fresh parsley, fresh, chopped
Instructions
Place broth, chicken, carrot, celery, onion, lemon grass, salt and pepper in a large saucepan. Slowly bring to a boil; reduce heat to a simmer and cook until chicken and vegetables are cooked through, about 8 minutes.
Place 1/4 cup of noodles in each of 4 shallow bowls. Ladle about 1 1/2 cups of soup over each serving and garnish with parsley.
Bowka started in los angelos and guess what by a man (just like zumba, but mostly done by women :) )! It is similar to zumba, but is done in letters, and numbers, directions, more patterns, that get posted, and instructors have a membership that provide them further instruction, music and information. IT can be done by anyoneThere are 8 levels of Bowka, right now, I believe the 2 instructors I know are both on the first level heading to 2nd, but the membership requires you to teach it for so long before moving up. It is currently taught at studio fusion- possibly other places by that same instructor- her name is steph, as well as by Terry at Breithaupt centre- look for it in Kitchener leisure guide, or if they forget to print it again- ask the Breithaupt centre. Below are some links of videos
This is an advance video of bowka that we talked about in today's meeting that I tried, but it's a clear one of some of the steps http://youtu.be/icHizzMVWh4
"A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe."
INGREDIENTS:
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
DIRECTIONS:
1.
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
2.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Review: some left out olives, some used canned mandarin oranges, one reviewer said try adding an orange squeezed in dressing and red pepper flakes, the way you cut the fennel seemed to be important: cut it into small-medium pieces, if you like olives use the ones preserved in oil not brine, someone served this with prime rib at Christmas, olives: recommended if you are serving to company to serve on side for those who don't like olives, and there were lots of comments saying: that they were worried that the dressing would be too sweet and it wasn't at all
one thing I have struggled with from time to time is the number at the scale, one thing that can be another thing that is helpful to people is the measurements, taking measurements of your body can help, take them in a few different spots. I have had a measurement that has not changed in 1 taking, where all the others have changed. I also do my BMI since working with Terry of Design Fitness, and she also teaches classes at Waterloo Rec Centre and Breithaupt Centre too.
A way of measuring success can be can you go up a flight of stairs without running out of breath, are you off blood pressure medication, can you do something you have never done before?
This morning I saw on Facebook that Rachael Ray had a weight loss tip page, there are a lot of inspirational pictures and messages on there. This one I found is another way to measure success too: https://www.facebook.com/pages/Rays-Weight-Loss-Tips/591135807612763?hc_location=stream
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Ingredients
6 oz uncooked bacon, back, cut into thin strips (1 cup)
1 spray(s) cooking spray
2 Tbsp uncooked shallot(s), minced
2 Tbsp olive oil, Extra Virgin
1 Tbsp water
2 tsp white wine vinegar
1 tsp Dijon Mustard
1 tsp honey
1/2 tsp kosher salt
12 cup(s) arugula
6 large egg(s), poached and reserved in warm water
2 Tbsp crumbled feta cheese
Instructions
Spray a large non-stick skillet with cooking spray. Add back bacon strips in a single layer and cook over medium heat, stirring frequently, until strips are browned and crispy. Remove to a paper-towel lined plate and season with a pinch of kosher salt. Reserve. Whisk together shallot, olive oil, water, vinegar, mustard, honey, and salt. Arrange 2 cups arugula on each plate. Drizzle with 1 ½ tsp vinaigrette. Top each salad with an egg and garnish with 1 tsp blue cheese and crispy back bacon.
Notes
Eggs can be poached ahead of time and gently reheated in warm water when you’re ready to serve the salads
