Since my childhood, I’ve had a non-committal relationship with jam. I always preferred the smooth transparency and easy spreadability of jelly. Jam, with it’s chunky, nebulous, spread-resistant constitution, placed a very distant second to my beloved jelly. As an adult, my tolerance for jam had significantly increased as my aversion to chunky textures disappeared. Until recently, what stood between us was that most store-bought jams have way too much sugar and even if I wanted to make my own, I had no more space for equipment, storage or unitasking ingredients like pectin. So I just went without. And then it happened. A friend of mine shared a recipe for a pectin-free, sugar-free Refrigerator Jam.
“Shut yo mouth!” you say.
Right?! I would, but then you wouldn’t get the recipe. Back to the story.
Once my head stopped spinning like the wheels of a slot machine and I realized that everything I had ever known to be true, wasn’t… OK. Well, more like everything I had known about jam wasn’t true. Anyway, once I realized that, I was able to make my own loose interpretation with stuff I already had on hand. And it was da bomb! Continue reading
Easy. Nutritious. Delicious.
I am a veggie lover. Especially green veggies. But somehow, in all my years, I have never managed to have a single brussels sprout pass my lips. It was one of those things that when put on a plate in front of me as a kid, I would just go to bed hungry. Fast forward X amount of years and I finally had my first taste of them about a month ago. Wow! Who knew? These nutrient dense wonders are packed with Vitamins A, C and K and also high in folate and fiber. 1 Cup of brussels sprouts has 56 calories, 4 grams of fiber and 4 grams of protein. Stewing them in tomatoes also adds the additional benefit of lycopene which has been suggested by studies to be associated with decreased risk of cancer, heart disease and age-related eye disorders. So “Eat your Brussels Sprouts,” just like your Mama said…only this time, enjoy them!
Prep Time: 10 min Cook Time: 35-40 min Servings: 2- 4
What you’ll need:
1 lb of brussels sprouts, rinsed and drained
2 C water
1 14 oz can of diced tomatoes
3 cloves of garlic, diced
½ medium onion, chopped Continue reading
Nothing beats a warm bowl of stew on a cold day, especially if it spent the day cooking itself and all you have to do is serve it up and chow down! This particular stew is also a nutritional powerhouse which is a Double Win in my book! Full of insoluble fiber and containing nearly 1/3 of the %DV of protein per serving, garbanzo beans (chickpeas) are already satisfaction superstars! Add to that the high %DV of manganese, copper, iron, folate, phosphorus and zinc and we’re talking All-Star, baby! Holding their own are the other main ingredients, garlic and carrots. Garlic has been used for conditions linked to the circulatory system including high cholesterol and high blood pressure and is also a powerful anti-infective agent. Carrots are high in Vitamin A (good for your peepers) and are a good source of Vitamins K and C (helps with blood clotting, supports immune system and healthy teeth and gums). Aside from how good this stew is for you, the taste is also phenomenal! The Indian influences of Curry, Garam Masala and Cayenne will warm you up as much as the heat from the steaming pot itself. Put it in a crockpot, put a lid on it and let the magic happen! Leave a comment below and let me know how much you loved it! Continue reading