People become really quite remarkable when they start thinking that they can do things. When they believe in themselves they have the first secret of success. ~ Norman Vincent Peale

Friday, May 7, 2010

Greek Bean Pitas

Greek Bean Pitas
Serves 6

It's one of our favorites.

1 (15 oz.) can white beans
1 diced cucumber
3 diced Roma tomatoes
1 diced bell pepper ( I used orange tonight, but any color works)
1 diced red onion
1 can pitted black olives -- chopped
3 tablespoons red wine vinegar
1 tablespoon dried oregano
salt and pepper to taste
whole wheat pitas
lettuce leaves (something nice and green for nutrition)
crumbled feta cheese

Combine all ingredients except pitas, feta cheese and lettuce in a bowl. (May
be made several hours in advance.) stuff the pocket of pitas with lettuce on sides, then bean
mixture between lettuce. Sprinkle feta cheese on top. Eat. Enjoy.

Pumpkin Bars

These aren't sweet enough for me, but Emily likes them, so those who want a low sugar, no butter sweet fix... or something, here they are.

1/3 cup brown sugar (I did 1/2 cup and it wasn't sweet enough, though)
2 eggs
1/2 cup pumpkin puree (that canned stuff is actually healthy)
2 tablespoons of whatever oil you like to use (or melted butter, cause it tastes better)
1 cup flour
1 teaspoon cocoa (fair trade!)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup of chocolate chips

Preheat your oven to 350 and oil/spray an 8 inch square baking pan
mix the pumpkin, sugar, eggs, and oil in a mixer until well blended
Mix the flour, salt, baking powder, cocoa, cinnamon, and nutmeg in a separate bowl until well mixed, then mix into the wet mixture until well blended.  Fold in chocolate chips.
Pour into your baking dish/pan and spread evenly.  Bake for 25 minutes, or until a knife inserted in the center comes out clean.
Let cool a little bit, and eat.  ---- and think about the delicious brownies you could be eating instead

How to make your own Biscuit Mix with no hydrogenated oils

Here's one you can make yourself, and it's much much healthier.  I'm going to try using some rye flour and see how it turns out - like maybe just 1/3 rye flour (it has a smaller glycemic load and far more nutrition)


   10 cups all-purpose flour
   1/2 cup baking powder
   2 tablespoons white sugar
   2 teaspoons salt
   1 1/4 cups vegetable oil


Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
Store in an airtight container in a cool, dry place for up to three months.