Quick Popcorn with Cuisinart

I was looking for a healthy snack to have around the house. For months I thought about getting an air popcorn maker. One day I was on adventures with my sister, we landed at Bed Bath & Beyond, and I saw a big bowl of popcorn on the front of a box. "HOLY SHIT!" I was super excited to find this $18 gem. I used it for the first time today and cannot wait to use it many, many times more!

All you need is two tablespoons of popcorn kernels, 2 1/2 minutes, this product, and a microwave. You will get five cups of popcorn. Season it with whatever you want.

Let the popcorn nights begin. Movie, anyone?

Dr. McDougall's Led Me To Split Pea Trash Soup

For the past couple of weeks, I have been quite obsessed with Dr. McDougall's Split Pea Soup. For under two dollars, you get a pretty decent meal (or snack, for healthier appetites). You boil some water, fill up to the line inside the cup, and wait about five minutes to eat. Quick and easy is a bonus.

After I ran out of my last cup and could not make it to the supermarket, I was craving more. Then I had an a-ha moment and realized I probably could just make this with the ingredients inside my house. I remembered I had a third of a bag of split peas in the cupboard.

Searching throughout my fridge I grabbed a tupperware container of old  sliced carrots and celery I was using for juicing. Threw that in a pot with one box of veggie stock. Turned the stove on to medium high, and then continued my search for more veggies. I threw in a bag of sliced brussels sprouts, sliced sweet peppers, handful of grape tomatoes, sliced zucchini, chopped onion, diced potatoes, can of spicy black beans, salt, pepper, and finally, I threw in the remaining split peas I had in the cupboard. Covered everything with water and waited for it to boil. Turned the heat down and simmered for an hour, stirring more frequently towards the end to prevent sticking at the bottom.

After I felt the time was right and the peas were done, I removed the pan from the heat and let it sit until the soup cooled down, eating four small bowls during this process.

I loved the fact that I used up vegetables in the fridge that were going bad, and I loved the fact that I didn't have to follow a recipe. Plus this soup is loaded with veggies and has hardly any fat, it is satisfying for meals.

Split Pea Trash Soup 

Ingredients:

- Split Peas (dried)
- Any Veggies You Need To Use Up
- Any Veggies You Want To Add
- Can Of Beans
- Box of Vegetable Stock
- Water
- Salt
- Pepper

Cut the veggies up into small pieces. Open up the peas, beans, and stock. Toss veggies, peas, beans, and stock into a large pot. Turn stove on to medium high heat. Cover the ingredients with water. Throw in a tablespoon of salt and pepper (more or less if desired). Bring to a boil. Lower heat and cook for about an hour, stirring more so during the last half hour. Eat.

I made enough for about 8 meals for myself. This soup goes a long way!

Healthy Batido Recipe: Tropical Milkshake

For Another Papaya Recipe:
https://www.hitrecord.org/records/2679024

Batido is a Cuban milkshake made with tropical fruit. Here is a great recipe for a healthy version with some added greens to pack a healthy dose of veggie love in your "milkshake". I prefer Cashew milk due to the mild buttery taste and thickness.  You can use whatever non-dairy milk you prefer (almond, rice, hemp, oat, etc).

Ingredients:
- 1 cups papaya chunks (fresh or frozen)
- 1 bananas (overripe, sliced)
- 1/2 cup of Cashew Milk
- 1/2 cup of ice
- 1/4 cup of greens (Kale or Spinach are great)

Blend and serve.

Veggie Dogs from 365 Everyday Value (Whole Foods Market)

I spend a lot of time in markets, staring at foods, and exploring new food items. One fine day I came across a package of Veggie Dogs from 365 Everyday Value at Whole Foods Market. I was super excited because not only were they vegan but they were on the cheaper side of $3.99 for 9 links. I think the Veggie Dogs are quite simple and perfect to dress up. You can throw them on the grill, toss them in a bun, and top it off with your favorite ingredients.  OR, you can try this simple on-the-stove recipe that will make you think you are eating at a street fair or a ball game.





Veggie Dogs and Sweet Peppers with Fennel Seeds

Ingredients:
- 2 Tablespoons of Cooking Oil
- 5 Veggie Dogs, sliced
- 6 Mini Sweet Peppers, sliced (or use any type of peppers)
- 2 Tablespoons of Fennel Seeds
- Salt & Pepper (optional)
- Your Favorite Mustard!

Take a large non-stick pan and warm the oil on medium-high heat. Add the peppers. Try to let the peppers sit in place to brown (you will be tempted to keep stirring). Toss in the fennel seeds and the veggie dogs slices. Brown the veggie dog pieces (again, try to minimize the amount of times you stir). Add Salt and Pepper to taste if desired. Finally throw everything in a bowl and drizzle a ton of your favorite mustard on top or throw in a toasted (or not) sub roll.

This serves one large meal, two portioned main dishes, or four portioned side dishes. For one person, use three (or less) veggie dogs instead of five if you want to go easy on the veggie dogs. Never hurts to cook extra peppers! So good with fennel seeds!!  

Featured in this recipe: 

VEG-LAND ORGANIC MINI SWEET PEPPERS FROM CALIFORNIA and 365 EVERYDAY VALUE FENNEL SEEDS

Veggie Dogs: Nutrition Information: 1link: 60 calories (10 from fat), 1g of total fat, 270mg sodium, 4g carbohydrates (1g from sugars), and 8g protein. Ingredients: Water, Vital Wheat Gluten, Pea Protein, Tofu (Soybeans, Magnesium Chloride), Pea Starch, Natural Flavors, Organic Cane Sugar, Salt Blend (Sea Salt, Potassium Chloride, Magnesium Chloride, Magnesium Sulfate), Expeller Pressed Canola Oil, Garlic Powder, Onion Powder, Tomato Lycopene (for color), Carrageenan, Red Pepper.