I received a package from Tostitos as part of the FoodBuzz Tastemakers program. Frito Lay is trying to change its image from the greasy artificially flavored chips of yesterday to a wider selection of “natural chips”
I’m not a fan of the new law that permits companies to only write “Natural Flavors” when the ingredient is less than a certain percentage of the product. I would classify these as healthier Cool Ranch Doritos, which I had a serious love for in my previous unhealthy life. These seriously taste like those chips without the fake green and red flecks all over them.
I wanted to create something different with the chips than using them as a dipper to salsa.
I opted for bean burgers!
I started by crushing up some of the chips in a baggie.
I mixed the chips with some mashed adzuki beans that I had cooked earlier in the week. No need to add any other seasoning these chips have enough!
These tasted just like the chips with added protein! I paired it with a bunch of veggies to balance it out.
These chip are delicious, and I am glad that many snack food companies are feeling the pressure from the market to create healthier options for consumers. If you love Doritos and want something you won’t feel as guilty about, try these!
Now I just need to make sure I do not eat them all before Katherine gets here on Friday so we can have chips and Margaritas!
Yesterday was a great day!
I finished 5 miles no sweat and no foot pain! Good thing because the Baltimore Running festival is in 10 days! I am so excited for Lindsay to get here with David!
After my run I made up a nice little vegetarian plate featuring a lovely acorn squash!
- 1 serving of quinoa
- 1/4 cup part skim ricotta
- large handful spinach
- garlic powder
- handful of parsley
This was creamy and delicious! I love ricotta cheese!
I didn’t go to the Farmer’s Market this week because I will be gone this weekend so no more squash sad.
Something to turn my frown upside down?
Time to pack up for the day…lots to do before I leave tomorrow for CT!
I hail from the great North, and with fall at our door step I can only think of the memories the season brings. One of these memories is apple picking with my family.
When apples multiplied at the farmers market this week, and I had to bring something to an office party I had the perfect reason to make something new!
I love apple crisp and apple bread pudding, but I wanted something new! I quickly browsed some recipes with cooked apples and came up with Ginger Apple Cups with Pecans.
Ginger Apple Cups with Pecans
Prep Time 10min : Cook Time 10min
6 small to medium crisp variety of apple – ie golden delicious, gala, honey crisp
2 tablespoons butter
1 tablespoon Fresh thyme
2 teaspoons fresh lemon zest
1 teaspoon ground ginger
1 teaspoon sea salt
2 teaspoons fresh cracked pepper
1/2 cup pecan pieces
24 pieces of Nature’s Pride Healthy Multi-Grain Bread
Olive Oil Spray
Pre Heat Oven to 400, grease 24 muffin cups with olive oil.
Core and dice apples very finely (you can even through them in the food processor for a few pulses if you wish)
3. Fit the bread rounds down into the greased muffin tins, pinching overlaps together.
4. Bake the bread cups for 10-12 min or until the edges start to brown
5. While the bread is baking, melt the butter in a large sauce pan then add all other ingredients and cook for approximately 5min or until the apples begin to turn tender. Make sure you do not over cook them to mushy.
6. Pull out the bread cups and allow to cool for five minutes before filling them with the apples.
8. Take a big bite and enjoy! Make sure you have a napkin handy for any goodies that fall out.
I served these at an office party, but you could make them for a fall party or even as a side for thanksgiving as a sub for stuffing. I loved making these bread cups and got nothing but thumbs up from my coworkers.
I hope you enjoy them as well!
This recipe is my official entry to become a Nature’s Pride Bread Ambassador at this year’s Foodbuzz Festival! The Foodbuzz Tastemaker Program provided me with a free coupon for the Nature’s Pride bread
I am also trying to use things up in my apartment so I pulled out something new.
Canned salmon? Yep, and it was delicious! Nick thumbs up as well!
It smelled liked tuna when I opened the can, but NOT like the sardines.
- 1 can wild caught safe salmon
- 1 egg lightly beaten
- 1/2 onion diced small and sautéed and cooled
- 1 tbs fresh/dried oregano – 1/2 for dried
- 2 tbs fresh parsley – 1/2 for dried
- 1 tsp brown mustard
- sprinkle of pepper
- juice of 1/2 lemon
Mix all together in a bowl and let the mixture sit and soak up the moisture.
Fix your salad or veggie side. I made up some carrot fries and a small side salad.
Make two patties from your salmon mixture and heat up your grill/griddler.
Oil the surface, or lay down a piece of tin foil on your grill.
Another dinner brought to you by FoodBuzz Taste Makers Program.
Buitoni sent me a coupon to try one their new Riserva pastas or sauces. I opted for the Wild Mushroom Agnolotti.
The calories were pretty typical for ravioli, but I was a little confused about where all the fat came from. High in protein though.
thought they would be great paired with some veggies and ummmm homemade pesto!!!!!
I used basil from my garden, lemon, parm, EVOO and S&P to make my simple pesto.
I don’t really buy many fresh stuffed pastas, but if/when I do I will definitely keep these in mind.
Things I hope Buitoni might consider; figure out how to get rid of some of that saturated fat and maybe try and whole wheat line?
Overall I would have to say these are the best grocery store stuffed pasta I have ever eaten and Nick also gives it two thumbs up.
Check ya later!
I received something on my doorstep from the FoodBuzz Tastemakers program over the past week and tonight was the night to use them!
I used the buns as the mode for our veggie burgers tonight. They were soft and smelled great, but they were huge!
Where’s the beef? Does anyone remember that commercial? Well I do not but I did feel that way when I bit into my burger. I had read Sabrina’s review of the buns so I knew what to expect, but even with added spinach, mushrooms, onions, cheese and hummus you can see there was a lot of extra bread.
I enjoyed the taste and they toasted really well, but the thing that concerns me is that with these growing bun sizes, does that mean that America’s burgers are growing? I know there are some big ones out there, but are the every day burgers becoming 1/2 pounders?
This is nothing against the bun itself, just something I worry about in America.
From Nature’s Pride:
The Nature’s Pride Premium Harvest Hamburger Buns and Deli Rolls are the latest addition to our 100% natural, 100% delicious breads. [They] are the only all natural buns and rolls available across the country, and they are the perfect addition to your cook-outs this Summer–and beyond!
To go with my burgers I made a large side salad and leftover sautéed onion, mushroom, spinach and our first baby zucchini!!!!!
Good evening. Nick and I are currently watching Hotel Rwanda on his TV station. This movie is so depressing considering no one cared about genocide in 1994, but people are bending over backwards to help natural disaster victims today…not going to go there.
Four Cheese Rosa and Arrabbiata (spicy!).
I would have used one of these in dinner but Nick was already on his way with Chinese. My originally planned meal had a lot of dairy, and that was not going to fly with our current phlegm situation.
It was sure good going down!
Pad Thai with Tofu.
This was a tad bit spicy and less peanutty than I remembered. The place Nick and I got tonight’s meal from Jasmine Asian Bistro. The food is moderately priced and they have a variety of Asian flavors. Nick and I are planning on going back for some sushi at some point.
Leftover chicken and wheat berries from last night over greens with a lovely Fuji apple.
I didn’t think this was going to be enough, but with 64oz of water in definitely filled me up until snack time.
I am finally going to go settle down and have some green tea while finishing the movie. Our windows are rattling from the 50 mph wind gusts, but tomorrow is Friday!
I seriously cannot stop eating corn bread! I had a piece of dessert! The best part about this recipe? It is “healthy” version.
It was so simple to make!
- 1 cup unbleached flour
- 1 cup polenta – this gave the bread a great crunch
- 1/4 cup white sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup nonfat plain Greek Yogurt
- 2 Egglands Best Eggs
I had a nice little piece along with my lunch.
Seriously though no one was in the office today. It was so odd not to hear the usual people walking around and talking. I actually got into work pretty easily because we live in a community and I can get to my job on major highways.
I broke from work around 3:30PM for my zbar snack
I came home from work did some core and arm work and then got started on Meatless Monday dinner!
This was delicious! I need to make homemade pesto more often! Unfortunately my food processor broke tonight…I guess I need to get a real one soon! VitaMix! I wish.
Some interesting reading to go along with our Food Rule Series over on Nutrition Data If you have time check it out!
See ya in the morning! We are expected to get 12-20in of snow tomorrow into Wednesday, no joke!