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Archive for June, 2011

Cabbage Pea Wraps

Sunday, June 19th, 2011

It’s finally getting to feel like summer here in the Northeast. :)

I don’t know about you, but when it starts getting hot, my appetite decreases and cold beverages are the name of the game. Time for some super light and quick meals.

Here’s what I had for dinner tonight. Three of these cabbage wraps:

This is a mostly raw meal; the only ingredients that are cooked are the frozen peas and the brewer’s yeast (though not by me). The rest of the goodies in this easy wrap are, of course, the cabbage, a couple carrots, broccoli, and tomatoes. For spices, I just used onion and garlic powders, smoked paprika and hot pepper flakes.

Actually rather filling, but only, let’s see… 229 calories! Heck, my evening smoothie (banana, strawberries, blueberries, and rice protein powder) comes in at 234.

What do you like to make when the weather gets steamy?

Hot Mustard Garbanzo Beans

Saturday, June 4th, 2011

As a big fan of heat and spice, I like to create unique combinations and bold flavors, often involving multiple herbs and spices. It’s good to remember though, how just a few simple ingredients can make a big impression.

In this dish, the spotlight shines brightly on hot mustard — that sinus-clearing dip you may be familiar with from Chinese restaurants. Don’t worry, it takes quite a concentration to get it that strong, and the garbanzo beans provide plenty of carbilicious blandness to soften the blow.

The ingredients/directions… Simply 1/2 lb of dried garbanzo beans (chickpeas) cooked in boiling water. Drain and reserve some of the cooking liquid. 2 Tbs(?) apple cider vinegar, 2 tsps (to start?) hot mustard powder, garlic powder. Pour back in the cooking liquid as needed to create a thick sauce.

They’re great whole as above, but I mashed them a bit with a fork and added diced onions to make a spread for a great wraps, with hot peppers, tomato, raw dandelion greens, and vegan mayo. Delicious.


My Cookbook:

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