another healthy breakfast for me...

another healthy breakfast for me..., a photo by credd on Flickr.

0% plain Greek yogurt, blueberries, kashi go lean crunch, coffee (np).
#breakfast

i'm attempting to eat breakfast every day...
something i've NEVER done.

growing up...
my mother made us breakfast every morning...
i just didn't eat it.

so that i'm not starving at 11...
and making non-healthy choices...
i'm attempting breakfast.

wish me luck!

i will make this again...

i will make this again..., a photo by credd on Flickr.

baked flounder w/parmesan crumbs & steamed green beans...

the flounder recipe is below. the green bean were steamed...and seasoned with lemon pepper and mrs dash.

***

4 flounder fillets (2 pounds total)
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup coarse fresh bread crumbs
4 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil

Preheat the oven to 425°. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.

i found the recipe here.

blueberries...

blueberries..., a photo by credd on Flickr.

yummy...
and healthy.

Not only are blueberries yummy, they have some fantastic health benefits which include:

1. The highest antioxidant capacity of all fresh fruit.

2. Neutralizes free radicals which can affect disease and aging in the body,

3. Aid in reducing Belly Fat.

4. Helps promote urinary tract health.

5. Been proven to preserve vision.

6. Brain Health.

7. Heart Disease.

8. Constipation & Digestion.

9. Cancer.

10. Other benefits & facts: They keep you fresh, active, fit, sharp, close to nature and in a good mood, as they are very good anti depressants. You also need not spend a lot on medicines, neither are there any side effects. Remember, the deeper the color of the Blue Berries, the more they are rich in anti oxidants and other medicinal values.

read the complete article here.

359/365

359/365, a photo by credd on Flickr.

pie making by the daughter...

alecia made a chocolate pecan pie for dessert.

i've got to find some good apples (not mushy or mealy) so she can make an apple crumble.

352/365

352/365, a photo by credd on Flickr.

smoothies...

post-workout breakfast.
with a side of coffee.

343/365

343/365, a photo by credd on Flickr.

caribbean red pepper jelly...

this stuff is smoking!!!
you only need a little dab of it...
as these peppers are QUITE hot!

338/365

338/365, a photo by credd on Flickr.

peppers...

padron...
and caribbean reds.

gonna make pepper jelly.

326/365

326/365, a photo by credd on Flickr.

pomegranate citrus cooler...

i was going to have a margarita...
but didn't have all the ingredients...
so i started mixing things.

grey goose...
pom juice...
simply lemonade...
calamondin...
pomegranate seeds.

317/365

317/365, a photo by credd on Flickr.

stuffed peppers...

this was my first time making them.
they were good...
but the poblanos had a bit of a kick.

recipe is here.

300/365

300/365, a photo by credd on Flickr.

spicy pork w/parsnips & sweet potatoes...

i subscribe to everyday foods videos...
and this was the recipe on october 9.

when i saw it then...
i knew i wanted to make it.

we got home from our trip yesterday...
and i was at the store today...
getting the ingredients...
and some other essentials.

if you're a fan of pork...
you have to make this.
it's delicious!

if you're not a fan...
heck...
just roast the veggies...
as they're delicious too!

here's a link to the video...
youtu.be/OXotvCWyi8E

click here for the recipe.

285/365

285/365, a photo by credd on Flickr.

oven dried...

these are yesterday's peppers...
after drying overnight...
in a 170º oven.

i'll use them for seasoning...
make a spicy oil...
and some hot sauce.

262/365

262/365, a photo by credd on Flickr.

making salsa...

this morning...
i made salsa...
before i went into the office.

we were having our team meeting...
so i brought in chips & salsa...
to accompany lunch.

here...
i'm simmering the tomatoes...
before peeling them.

***

Ingredients

6-8 large Roma tomatoes (2 Lbs/1 Kilo) OR 1-28 ounce can whole tomatoes, drained
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 hot peppers (see tips), seeded and halved
1/2-1 cup (a handful) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional

***
Instructions

If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*

While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.

Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.

Heat 1 Tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.

Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.

Season with salt and ground pepper to taste. Add cumin if desired.

Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You may need to increase cook time if tomatoes are very juicy.

You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.

Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.
Makes about 3 cups of homemade salsa

*Note: If using canned tomatoes, skip steps 1 & 2.

258/365

258/365, a photo by credd on Flickr.

hot pepper jelly...

i made twelve 4-oz jelly jars...
and passed them out at church today.

on our way home...
i bought a loaf of french bread...
and some whipped cream cheese...
which i topped with the jelly.

it was delish!!!

i'll be making more jelly this week...
but i think i'll add an extra pepper or two & a couple pinches of salt.

if you'd like to make some....
here's my recipe.

***
Ingredients
3/4 cup chopped red bell pepper
1/4 cup chopped fresh hot red pepper
1 1/2 cups white vinegar
6 cups sugar
1 pouch certo liquid pectin

Directions
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin. Pour into sterilized jars and seal.

257/365

257/365, a photo by credd on Flickr.

pico de gallo...

i have quite a few ripe tomatoes...
and peppers.
so today..
i'm in the kitchen.

i put this together to snack on while i'm cooking.

this morning...
i made a marinade...
and i'm getting ready to make a pepper jelly...
some hot sauce...
and some tomato sauce.

so...
i'd better get busy.

***

pico de gallo...

tomato
pepper
onion
cilantro
lime juice
salt

246/365

246/365, a photo by credd on Flickr.

prickly pear margaritas...

1/2 cup crushed ice
1-2 ounces fresh lime juice
tequilla (couple three shots)
1 ounce triple sec
2 ounces prickly pear juice
splash of simple syrup

put all ingredients in blender.
blend.
adjust ingredients to taste.

238/365

238/365, a photo by credd on Flickr.

garlicky red chili hot sauce...

this recipe...
i found online a couple of years ago...
in the new york times.

since i was trying the recipe out...
and i only had one red bell pepper...
i cut the recipe in half.

i tasted it right after i made it...
and it had a pretty good flavor.

i tasted it a moment ago...
and it seems hotter than earlier.

i wonder how much hotter it will get...
after it sits for another 2.5 days.

***

4 hot red or orange chili peppers, such as habanero
2 red bell peppers (3/4 pound), roughy chopped
5 garlic cloves roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

1. wearing rubber or latex gloves, roughly chop the chiles. combine all ingredients in a small pot over medium high heat. once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. do not inhale vapors; they will sting.

2. transfer mixture to a blender and puree. pour into a medium jar and allow to cool uncovered. cover tightly and refrigerate for three days. keep stored in refrigerator; sauce will last for several months.

237/365

237/365, a photo by credd on Flickr.

the mix...

we had some leftover chicken last night...
and mrchazman mentioned chicken and waffles...
so...
we had it for dinner.

214/365

214/365, a photo by credd on Flickr.

roasting tomatoes...

and garlic...
for a couscous dish.

***

pearl couscous w/olives & roasted tomatoes.

For roasted tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous: Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Do ahead: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

recipe from epicurious.

206/365

206/365, a photo by credd on Flickr.

smoothie time...

i've been planning to start drinking smoothies again...
but always seemed to forget the ingredients when i went to the store.

i've also been wanting to lose some weight...
and while chatting with my daughter yesterday...
she mentioned smoothies...
so i added the ingredients to my grocery list.

as i was purchasing the ingredients...
today's photo formed in my mind.

i eat pretty healthy...
but rarely eat breakfast.

so...
for the month of august...
i pledge to have breakfast...
either my fave cherrios or a smoothie...
five days a week.

to keep me honest...
i'll instagram my effort...
which will also get me active on there again!

***

ingredients...

2 cups greens, fresh
2 cups coconut water
1 cup pineapple
1 cup mango
1/2 cup strawberries
2 bananas
1 tbsp chia seeds

directions...

blend greens and liquid
add fruits to blender
pour into serving glasses
top with chia seeds

makes 3, 12-oz servings

204/365

204/365, a photo by credd on Flickr.

chips n salsa...

this is the finished salsa from yesterday's ingredient shot.


i shot it tethered...
which i'm in love with.

props...
bamboo placemat...
tortilla chips...
cayenne pepper from my garden...
cilantro leaves.