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Eating Healthy, Eating Well

May 9, 2011

I am expanding my craft blog to my life blog. This means I’ll simply be adding some recipes and other such ideas to the blog.

Recently, I have taken on becoming a healthier human being through diet and exercise.

For some, this change may be easy — for me it is like climbing Mt. Everest. I love carbs, I love sweets, I love everything that adds weight to the body.

But I’m changing my ways.

Healthy Bean Burrito

  • Wheat tortillas (soft)
  • 1 Tomato
  • 1 Avocado
  • 1 Clove of Garlic
  • 1/2 Red Onion
  • 1 can Kidney beans
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • Handful of lowfat cheddar cheese

Chop the tomato, onion, avocado and garlic finely. Mix with the kidney beans. Put on tortilla with cheese, heat and eat! Yum – healthy!

Delicious Pasta

  • 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 cup frozen peas
  • 1 pound linguine
  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh mint leaves
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 4 1/2 ounces feta, crumbled (1 cup)
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 3 scallions, thinly sliced

Puree the mint, basil, garlic clove, half feta container, salt and pepper together. Cook the veggies and then mix the two together. Once pasta is complete (save the pasta water!) mix all together. Add a cup of the pasta water and mix.

Deliciousness awaits!

Lentil Salad

  • 1 pound green lentils (recommended: Sabarot)
  • 2 scallions, chopped
  • 1 cup halved seedless green grapes
  • 1 cup halved seedless red grapes
  • 1 cucumber, peeled, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 cup coarsely chopped skinned and toasted hazelnuts
  • 2 teaspoons lemon zest (from about 2 lemons)


  • 1/3 cup fresh lemon juice (from 1 to 2 lemons)
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Cook lentils and cool. While lentils are cooking, chop peppers, grapes and onion. Once the lentils are cool, mix the veggies with the lentils. Zest the lemon on top of the concoction and squeeze lemon of juice.

One Comment leave one →
  1. May 9, 2011 6:11 pm

    Great recipes. Tasty and healthy and so fresh!

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