Thank you all for telling me about your favorite substitutes. Here are a few of your suggestions:
Stephanie substitutes white vinegar for traditional household cleaners
Erin adds turmeric to most dishes to replace or in addition to cayenne or paprika
Anne Marie likes to replace breadcrumbs with oatmeal
Winterjade uses banana instead of eggs in her pancakes
And the winner of the Substituting Ingredients book is…Megan D of the Oatmeal Diaries - wahooo! Congrats! Email me at Itzyskitchen at gmail dot com and I will get your book to you.
The rest of my week has been a lot more easy/peasy! I’ve been having to take Frank for his walks early in the morning (5 or 6 AM) due to the heat! Even at that time, its still almost 80 degrees and humid. I love it…Frank does not:
I did manage to get a nice run in on Wednesday. It was cloudy so the heat wasn’t too bad. I set out to do 50 minutes and ended going a bit over, but covered about 6.3 miles:
Wednesday night, I used inspiration from No Meat Athlete to make a new take on beans and rice . The dish doesn’t look gorgeous but tasted great!
I adjusted Erin’s recipe just a bit:
Ingredients:
1 cup cooked brown rice
1 15 oz can reduced sodium black beans (drained & rinsed)
1 small container pineapple tidbits (juice reserved)
1 small container water chestnuts
3 large carrots, cut into strips
2 tablespoons reduced sodium soy sauce
1 tablespoon vegetable oil
1/8 teaspoon ground red pepper
1/2 teaspoon Chinese 5 spice powder
Directions:
Mix 5 spice powder in with cooked rice and set aside.
Heat vegetable oil. Add carrots and red pepper and cook for a minute or two. Add beans and water chestnuts and cook until carrots are cooked through but still crunchy (as Erin noted :)). Remove from heat. Add soy sauce, 1/3 the reserved pineapple juice and pineapple. Place on top of rice.
I’m off to meet my friend Jill for some brunch and then its work time! Weekend plans?
Thank you all for telling me about your favorite substitutes. Here are a few of your suggestions:
And the winner of the Substituting Ingredients book is…Megan D of the Oatmeal Diaries - wahooo! Congrats! Email me at Itzyskitchen at gmail dot com and I will get your book to you.
The rest of my week has been a lot more easy/peasy! I’ve been having to take Frank for his walks early in the morning (5 or 6 AM) due to the heat! Even at that time, its still almost 80 degrees and humid. I love it…Frank does not:
I did manage to get a nice run in on Wednesday. It was cloudy so the heat wasn’t too bad. I set out to do 50 minutes and ended going a bit over, but covered about 6.3 miles:
Wednesday night, I used inspiration from No Meat Athlete to make a new take on beans and rice . The dish doesn’t look gorgeous but tasted great!
I adjusted Erin’s recipe just a bit:
Ingredients:
Directions:
Mix 5 spice powder in with cooked rice and set aside.
Heat vegetable oil. Add carrots and red pepper and cook for a minute or two. Add beans and water chestnuts and cook until carrots are cooked through but still crunchy (as Erin noted :)). Remove from heat. Add soy sauce, 1/3 the reserved pineapple juice and pineapple. Place on top of rice.
I’m off to meet my friend Jill for some brunch and then its work time! Weekend plans?