Just not finding the blogging grove lately.
Since my diet change I've found some products to recommend to you and I'll rack my brain for a recipe to post as well.
My husband is working a case you may have heard on the news this week. Pray for his safety away from home. That IS his job too!
I've been trying out various Mrs. Dash products and I am in LOVE with them.
Mrs. Dash Fiesta Lime. Has a nice spicy kick and makes a great substitute for an envelope of taco seasoning. I've used it on my beef for Carne Asada Nachos, made chicken chili with it Saturday and used it today in making Mexican Chicken Soup.
I've also got Southwest Chipotle and need to use it more!
- Remember Mrs. Dash contains NO sodium while an envelope of taco seasoning contains around 420 mg. One envelope of Chili Seasoning has around 350 mg of sodium.
- Rinsing canned beans before using them rinses about 40% of the sodium away from them. So a regular can of black beans with about 450 mg of Sodium, RINSED would have about 270 mg of Sodium.
- Did you know that prolonged use of NSAIDS (and possibly many OTC ((Over the Counter)) pain medications) may raise your blood pressure? See this link.
I'm really loving Red Zinger tea. The properties of Hibiscus, the first ingredient in the tea, are shown to help lower blood pressure.
This tea is very good with a teaspoon of 100% pure maple syrup in it. It is also very refreshing over ice, also lightly sweetened with maple syrup.
- I highly recommend this recipe book "The Food You Crave Luscious Recipes for a Healthy Life" by: Ellie Krieger
My little critic thought this tasted like lasagna the first time I made it!
- 4 sun-dried tomatoes (not oil packed) **
- Boiling water
- 4 portobello mushrooms (2 ounces each)
- 1/4 cup Gorgonzola cheese **
- 1 tablespoon plus 1 teaspoon olive oil
- Salt and freshly ground pepper to taste
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water, pat dry, and chop them.
- Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon of the cheese. Top with the remaining mushroom slices. Brush the top side of each "sandwich" with some of the oil.
Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes, Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve.
**I've also not put much effort into finding a package of sun dried tomatoes and have been getting the little jars of the ones packed in oil and just draining them well in my colander before using them.