Monthly Archives: March 2020

Appetizers

Salmon Dill Cucumber Bites

Leave a comment

salmon-dill-salad

If you love salmon like I do, then you will love these salmon dill cucumber bites. I added lemon, dill, and dijon mustard to enhance the flavor of the fish. I used canned salmon since I’m buying and experimenting with pantry staples during this epidemic, but when all this craziness dies down I would love to use fresh salmon instead.

I use canned tuna all the time for my tuna salad recipe, but this was my first time working with canned salmon. Even though it said it was boneless,  I did see some bones, that I did my best to pick out. I really love lemon and dill with fish so I might see how with tastes with tuna next time.

Salmon Dill Cucumber Bites
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cans of salmon
  • 2 tbsp of chopped fresh dill
  • ⅓ cup of diced red onion
  • ⅓ cup of avocado oil mayo
  • 1 tsp dijon mustard
  • 1 tbsp of fresh lemon juice
  • ½ tsp of fresh lemon zest
  • 1 cucumber sliced
Instructions
  1. In a large bowl, combine the salmon, dill, red onion, mayo, dijon mustard, lemon juice and lemon zest and mix.
  2. Slice cucumber and spoon salmon dill salad over each cucumber slice.

Health & Wellness

Freezable Chili Recipes

Leave a comment

These are my favorite chili recipes that can also be frozen and defrosted for an easy dinner. You can also serve chili over rice, eggs, quinoa, nachos, baked potatoes or even spaghetti squash. Feel free to make your chili paleo or vegan, and you can skip or include beans. The Slow Cooker Cincinnati Chili is a personal favorite of mine and my husband and I usually put it over rice, although traditionally it’s put over pasta.

Pumpkin Spice Chili

pumpkin-spice-chili-webv03

Slow Cooker Cincinnati Chili

cincinnati-chili-v002

Vegan Butternut Squash Chili

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili - Healing and Eating

Chorizo Chili

Chorizo Chili

Snacks

Classic Hummus

Leave a comment

Garlic-hummus-v02

Hummus with vegetables is a healthy and easy snack you can make with canned chickpeas. I boiled my canned chickpeas with a little baking soda, to make it easy to peel the chickpea skins and get extra creamy hummus. America’s Test Kitchen recommends 1.5 tsp of baking soda per can. Although I’ve made hummus before, I was particularly happy with how creamy it turned out this time. So I will be repeating this technique.

This classic recipe would also make a great base if you wanted to add other flavors. Roasted red peppers would be delicious, so would some jalapeno, cilantro, and avocado for a spicy dip. Let me know in the comments your favorite hummus flavors!

Classic Hummus
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 cans of chickpeas
  • 3 tsp of baking soda
  • 6 tbsp of ice cold water
  • 5 tbsp fresh lemon juice
  • 3 large cloves of garlic, pressed
  • 1 cup of tahini paste
  • 1 tsp of sea salt
Instructions
  1. Boil chickpea in a pot with baking soda for 3-5 minutes.
  2. Drain and rinse with cold water vigorously to help remove skins.
  3. Peel the rest of the chickpea skins off and add peeled chickpeas to food processor.
  4. Then add water, lemon juice, pressed garlic, tahini paste and sea salt to food processor.
  5. Blend food processor until hummus is smooth.
  6. Serve with chopped vegetables.

Lunch

Pantry Pasta Salad

Leave a comment

pantry-pasta-salad

This pantry pasta salad is a great way to use some of your canned goods. Plus, this recipe tastes delicious and is a budget friendly option if you are meal planning.

I kept this salad dairy free, but if you can tolerate cheese, mozzarella would taste delicious in here too. It would have been gluten free as well but my grocery stores were out of those options. I don’t know about everyone else, but I’ll be eating as much pasta, which is my favorite comfort food, as much as I want during this stressful time.

Pantry Pasta Salad
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Pasta Salad
  • ½ lb fusilli pasta
  • 1 cup of grape tomatoes
  • 1 can of artichoke hearts
  • 1 cup pitted and sliced black olives
  • 1 cup of pitted and sliced green olives
  • ½ cup of chopped red onion (half an onion)
  • 2 cups of sliced salami
  • 2 cups of chopped fresh parsley
  • 1 tbsp salt for boiling water
Dressing
  • ¼ cup of red wine vinegar
  • ½ cup of extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tbsp dried basil
  • ½ tsp dried oregano
  • 2 large cloves of garlic, pressed
  • 1 tsp sea salt
Instructions
  1. Bring a large pot to a boil and add salt. Then boil pasta according to directions.
  2. Slice grape tomatoes in half. Slice olives in rings, rough chop artichoke hearts, then slice salami and chop fresh parsley, then add ingredients to a large bowl for pasta salad.
  3. Chop red onions and then soak them in red wine vinegar used for dressing.
  4. When pasta is done, drain and rinse under cold water to stop it from cooking further.
  5. Drain red wine vinegar from onions, which should be milder or slightly quick picked from their time in the vinegar. Add onions to large bowl for pasta salad.
  6. For dressing, combine olive oil and drained red wine vinegar, sea salt, maple syrup, dried basil, dried oregano, and two large cloves of pressed garlic in a bowl or jar.
  7. Stir or shake dressing vigorously, then add dressing before serving to prevent soggy pasta.

Health & Wellness

Yoga For Chronic Illness

Leave a comment

Yoga for chronic illness-Thurs copy

I know this is a stressful time, so I thought the Healing and Eating family would love this yoga and meditation class that everyone can do while on lockdown. Carrie, the instructor, is a good friend of mine and a talented dancer and yoga instructor, who knows firsthand about struggling with health issues.

Here are the details about the class and how to participate in her words:

In light of our current events, I have decided to bring my Yoga For Chronic Illness class to the digital world.

Yoga For Chronic Illness is a gentle yoga class with focus on breath work, meditation and special consideration for those with chronic conditions. This class is also for anyone who is in need of a little stress relief.

This is a donation based yoga class with a $10 suggested donation. Please join me and give what you can. Whether its $1 or $20 anything is accepted and gratefully received.

Please send donations-
Venmo:
@Carrie-Mikuls

Please join me:

Carrie M is inviting you to a scheduled Zoom meeting.

Topic: Yoga For Chronic Illness
Time: Mar 26, 2020 01:00 PM Pacific Time (US and Canada)

Join Zoom Meeting
https://us04web.zoom.us/j/610202225

Meeting ID: 610 202 225

One tap mobile
+17207072699,,610202225# US (Denver)
+13462487799,,610202225# US (Houston)

Dial by your location
+1 720 707 2699 US (Denver)
+1 346 248 7799 US (Houston)
+1 646 558 8656 US (New York)
+1 253 215 8782 US
+1 301 715 8592 US
+1 312 626 6799 US (Chicago)
Meeting ID: 610 202 225
Find your local number: https://us04web.zoom.us/u/fiMBIMFO4

If this is your first time using Zoom, I recommend going to the website before hand and creating a free account. This way you can familiarize yourself with it. There is a little bit of a learning curve and it can take a few minutes to figure it out. You can share your screen or keep your camera off. The choice is yours.

Please let me know if you have any questions and I hope to see you there!

carrie-code

Salads

Beet Quinoa and Carrot Salad

Leave a comment

carrot-quinoa-beet-salad

This beet quinoa and carrot salad is made with ingredients that will last a long time in your pantry or fridge. Awhile ago, I bought some precooked beets from Trader Joes that still haven’t expired. So, I decided to add them to some leftover quinoa, which for me, is a pantry stable.

trader-joes-beets

Then, to give the salad a bit more color and texture, I used a vegetable peeler to make carrot ribbons from one large carrot and I added chopped fresh parsley for some green pops of color. The salad dressing is really simple just red wine vinegar, extra virgin olive oil and sea salt. I used about four to five tablespoons of the dressing, and saved the rest, but feel free to add or more or less. If you are making this for later, add the dressing just before serving.

Beet Quinoa and Carrot Salad
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 cups of chopped cooked beets
  • 2 cup of cooked quinoa
  • 1 carrot, shredding into ribbons
  • ½ cup of chopped fresh parsley
  • ¼ cup red wine vinegar
  • ½ cu of extra virgin olive oil
  • ½ tsp of sea salt
Instructions
  1. Combine beets, quinoa, carrot ribbons, and parsley in a large bowl.
  2. For dressing combine red wine vinegar, extra virgin olive oil and sea salt and mix in a separate bowl or jar.
  3. Add dressing to salad ingredients to taste.