Here's a thread where you can share neat little ideas that you've come across, whether they be simple or complex.. somebody might enjoy it and put it to use....
a teacup garden...
a teacup garden...
my weight watchers coach in FL did a demo of this back in April... it's a neat idea.Vegan Salad in a jar
The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up".
Layering Salad Jars:
1) BOTTOM - dressing/liquid
2) Heavy ingredients that hold up well when submerged in dressing - beans, cucumbers, radishes, onion..
3) Heavy items that you may not want directly touching the dressing when stored.
4) Leafy greens/light ingredients that take up a lot of space - spinach, kale, chard, arugula..
5) A small amount of heavy accent items - nuts, seeds, dried fruit, croutons, accent spices
6) TOP - colorful ingredients to perk up your taste buds when you pop open the jar - fruit, edible flowers, herbs..
Other: grains and pasta are nice add ins. I like to put these on top of the plentiful salad so that it doesn't get soggy in the dressing but helps to weigh the greens down a bit so I can fit more yummy stuff in each jar.
There are no exact "rules" and that is the fun part. Let creativity take over
:good: switch the canola w/ coconut oil.Curry potato roti can cause you to pile on the pounds but now you can trim the fat with healthier choices. This spicy, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortilla like Indian flat bread called roti. While roti is traditional, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid.
1 1/4 teaspoons salt $
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1 1/2 cups chopped onion $
4 garlic cloves, minced $
4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
1 cup chopped red bell pepper $
2 cups water
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro $
Combine first 6 ingredients; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.