Thrifty Thursdays

thrifty thursdays

There is just something about vintage kitchen accessories that just make my heart happy. I’m not even completely certain what it is about them, all I know is that I am a complete nutcase for them. So, when I decided that I wanted to start collecting and restoring old pieces of history, I knew that I would start in the kitchen. After all, it’s where I spend a huge chunk of my time and I actually use most of what I collect.

That is why I am delighted with all of these wonderful finds I got from an Estate Sale this weekend! I was also able to score something for Cecilia’s room, and for my garden. And with everything 75% off, I got it all for $22! So to say I totally scored would be an understatement.

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I’m going to restore the table and keep it in Cecilia’s room to hold her toys. When she’s older and doesn’t destroy everything in site, I’ll use it to display her collectibles. For the kitchen, I got a beautiful vintage Glasbake green daisy casserole dish, a vintage pastry cutter, biscuit cutter and an old rolling pin. I got another cheese grater to add to my ever-growing collection, and my favorite purchase – the vintage salad tongs. Then I got that awesome braided plant holder for the garden!

Cecilia wanted to see what all the fuss was about

Cecilia wanted to see what all the fuss was about

And I finally found a use for that bunch of cilantro that I always buy and use only half!

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I found this Cilantro Lime Vinaigrette recipe on Closet Cooking, and it’s delightful. It had just the right kick to it, and it was not heavy at all. The garlic and lime worked perfectly together, and the jalapeno gave it a little kick! We dressed our salad with it, then decided it needed to go on our tacos, too! It was light and crisp – perfect for this warm weather.

What thrifty treasures did you uncover this week? Share in the comments and on your social media channels! Stay thrifty, my friends.

My Healthy Life: A Recipe

my healthy life

Last week, I decided to try the Vegetarian Lentil Soup that I shared from Relishing It. Turns out, I didn’t have all the ingredients listed in the recipe. Also, I might have forgotten that I needed to cook the dry lentils before adding them to the soup, which led to quite the experiment in lentil extraction. Needless to say, I had to improvise a little. And the soup turned out good. So good, in fact, that I decided to share my version of the recipe with you.

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  • 2 cups dry brown lentils, rinsed – let’s not revisit the lentil mishap
  • 2/3 cup dry red beans (or 1 can), rinsed – (1) 16.5 oz can of kidney beans – don’t drain it
  • 2/3 cup dry black beans (or 1 can), rinsed – (1) 16.5 oz can of black beans – again, don’t drain
  • (1) 16.5 oz can of pinto beans – you catch my drift
  • 4 potatoes – peeled and diced
  • 1 cup of carrots – chopped
  • 2 celery stalks – chopped
  • 2 tablespoons olive oil
  • 1/2 cup chopped white onion
  • 3 garlic cloves, minced
  • 1 quart puréed or crushed tomatoes
  • 1 quart vegetable broth (or use chicken, if you’re not trying to stay vegetarian)
  • 1 heaping cup frozen corn – (1) 16.5 oz can of corn
  • 1/2 cup chopped fresh cilantro
  • juice of one lime
  • handful of spinach
  • scallions, jalapeños, sour cream (if vegan isn’t your aim) and limes as garnish options

The taco seasoning recipe is below. After all the lentil drama, I was pretty beat. So, I did a few shakes of:

  • ground cumin
  • paprika
  • garlic powder
  • chili powder
  • allspice
  • salt
  • black pepper

For the Taco Seasoning:

(makes a scant 1/2 cup)

  • 2 tablespoons ancho chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground allspice

You can find the entire recipe by visiting Relishing It here. I did not use a dutch oven – just a regular soup pot. I threw the potatoes and carrots in first, since they take the longest, and I threw everything else in as I chopped it. I also topped mine with fresh avocado…which of course was perfect…because it’s avocado. We decided that, again, it could use a little more of a kick so I will add some chilli peppers next time. We also reheated it up today and threw in a cup of rice to add a little variety to it. Few days later, and it was still just as good and hearty. I love soup season!

Do you have a favorite healthy soup recipe? Or did you give this one a go? Share in the comments and on Facebook, Instagram and Twitter with the hashtag #myhealthylife. You can also find more healthy inspiration on my Pinterest! I will continue to share more recipes, exercises and blogs that I find awesome and worthy of sharing…so please let me know of any that you would love to see on the blog!

healthy garlic mashed potatoes and honey roasted carrots

I have no problem maintaining a healthy diet…as long as I’m secluded in my apartment by myself and have no access to the outside world. Once I leave the house, all my willpower leaves with me.

The other issue is cooking for two, and making food that both of us will like. Sure, I can cook anything I want, but if we’re both not into it, what’s the point? Since Sam has agreed to support my diet by eating what I want to cook, I figured I would at least make something that wouldn’t make him gag when he looked it.

SONY DSC Lo and behold, I found a Skinny Slow Cooker Garlic Mashed Potatoes recipe on Skinnyms.com! I finally got to use my slow cooker…bonus! The mashed potatoes came out surprisingly full of flavor and the puny 1/2 cup I was allotted on Weight Watchers was actually filling.

Yields: 5 Cups | Serving Size: 1/2 Cup Calories:144 | Total Fat: 1 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 2 mg | Sodium: 37 mg | Carbohydrates: 28 gm | Dietary fiber: 2 gm | Sugars: 3 gm | Protein: 5 gm | Points: 7

  • 3 lb. russet potatoes
  • 1/2 cup low sodium chicken broth, no sugar added
  • 10 cloves garlic, chopped
  • 1 tbsp. olive oil
  • 1 cup non-fat, plain yogurt (Greek yogurt is fine too)
  • 1/2 cup 1% milk (or more for consistency)
  • Salt to taste

Directions

Prep your potatoes as usual by washing and cutting out any bad spots. Puncture holes in the potatoes with a fork (please don’t stab yourself! Do this carefully!)

Place all the potatoes in the microwave for 15 minutes on high or until they are nearly fully cooked. Allow potatoes to cool enough to be able to handle them.

Saute the garlic in the olive oil for 2-3 minutes (I did this while letting the potatoes cool)

Cut cooled potatoes into slices and place in slow cooker with chicken broth. Pour the garlic on top of that and mix everything up briefly to distribute.

Cook on low for 1 to 1-1/2 hours or until the potatoes are completely cooked and soft. Remove the insert from the heating element with pot holders and place on a heat-safe surface.

Using a hand blender or potato masher, mash the potatoes together with the milk and yogurt. Add salt to taste.

While I was tooling around on Pinterest, (I know…shocking, right?) I found a Honey Roasted Carrots recipe from one of my favorite sites, Six Sisters Stuff. I added the recipe to Weight Watchers and it turned out to only be 4 points per serving, SCORE!

SONY DSCHoney Roasted Carrots
Ingredients:
1 lb baby carrots
3 tablespoons olive oil
3 tablespoons honey
salt and pepper to taste
 
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spray lightly with non-stick cooking spray. In a bowl, mix together carrots and olive oil until carrots are all covered. Spread the carrots in a single layer on the baking sheet. Drizzle the honey over the carrots and sprinkle salt and pepper on top.  
Bake uncovered, turning once, under just tender (about 25-30 minutes). 
Serves 4-6.
Points: 4
So, my dinner totaled 11 points. This may seem like a lot, but when you consider that a carrot cupcake is worth the same amount, it doesn’t seem that bad!
Now, onto my next goal: finding exercises to do with the little babe since she’s not a fan of me doing anything without her.