Easy Bean Salsa

Need a quick and easy salsa recipe packed with fiber?

Try our 30 second Bean and Salsa recipe:

1 can of no salt added beans, drained
1 cup of your favorite jarred salsa (I like Ortega Thick and Chunky because there is no sugar added).

Mix together and serve with celery sticks, cucumber slices, or bell pepper slices.

Maria

Crock Pot Queen

The latest Dietary Guidelines for Americans emphasized the importance of maintaining a healthy lifestyle to prevent many illnesses. To achieve a healthy lifestyle, it often involves following a proper diet and physical activity routine, and this meant that I needed to cook more frequently. However, having the knowledge does not always equate to actual practice for me. I was struggling to find a balance between dining out and cooking more at home while going to school full time, working part time, consulting, and volunteering. Well, let’s just say, my own physical illness was the catalyst I needed to finally acknowledge the importance of overall health.

My love affair with the Crock-Pot began after I developed multiple food allergies in 2004. Dining out became an arduous task that involved constant repetitions of foods I am allergic to, careful inspection of my food for possible allergens when it arrived, and developing creative demands such as “microwaving” foods. Needless to say, I always end up getting charged more, paying larger tips because of my demands, and leaving restaurants not entirely satisfied.

With the increase need to save money in the current economy, I became super creative with my crock-pot. I can now proudly say that I am known as the crock-pot queen among my friends. They have all tasted my low sodium Miso-based vegetable and tofu soups, vegan chili, lentil or quinoa mixed with vegetables, and my latest discovery…crock-pot lasagna. I missed eating lasagna because I have not found a restaurant that makes cheese-less lasagna, and I am too lazy to bake one myself. I was surprised to find that crock pot lasagna was super easy and great tasting with plenty of leftovers to last me a whole week! In fact, the tofu created a texture similar to the Alfredo sauce.

Try the recipe for yourself and let me know your thoughts! In the meantime, I will try substituting tofu with Greek yogurt. Who knows how it will turn out?!? Until then, Bon Appétit!

Maria

Tofu Vegetable Lasagna in a Crock-Pot

Ingredients:
· 2 containers of Lite soft/firm tofu
· 1/4 cup of Non-fat plain soymilk/almond milk/oat milk
· 2 teaspoons dried Italian seasoning
· 1 teaspoon dried oregano
· 2 teaspoons dried basil
· 1/2 teaspoon garlic powder
· 2 Tablespoons of lemon juice
· 1 bag of frozen spinach, thawed
· 1 bag of frozen Italian mixed or other vegetable mix, thawed
· 2-1/2 Jars of Ragu Light Tomato and Basil Sauce (or your preferred tomato sauce)
· 1 box (10 oz) of whole wheat lasagna noodles

Directions:
1.Place plain soymilk into blender and add tofu, Italian seasoning, oregano, basil, garlic powder, and lemon juice.
2. Blend until smooth and the mixture has a creamy texture.
3. Scoop out the creamy blend into a mixing bowl.
4. Place thawed vegetables into mixing bowl and stir contents together.
5. Cover bottom of crock-pot with a layer of tomato sauce (about 1 or 1-1/2 cup).
6. Break a lasagna noodle to fit the bottom and place on top of tomato sauce.
7. Scoop out the creamy mixture and spread onto lasagna noodles.
8. Scoop out some tomato-based sauce on top of the creamy mixture.
9. Repeat steps 6-8, adding layers to lasagna.
10. Pour remaining tomato-based sauce on the top and on the side.
11. Let the content cook for 6 to 8 hours or until the noodles are tender.
12. Serve warm.

Welcome!

Welcome to our new blog site. We will be sharing our health adventures plus providing wellness tips. Please contact us if you would like us to blog about a specific topic!