Plantains, oh how I love you so! Especially when crispy and delicious! If you aren’t too familiar with plantains, these spicy baked plantain chips are a good place to start.
This was my first time making plantain chips at home. No, not because I don’t eat plantains often. On the contrary, my gf and I are quite addicted to making tostones which are another delicious snack made with green plantains.
Green plantains! That’s right. Make sure you buy the green ones if you want your chips to be crispy and delicious. The ripened yellow ones will not work for making chips or tostones.
Guacamole seems to be one of the most popular appetizers around. Everybody loves a good guacamole, and it is so simple and quick to make, not to mention good for you. Everyone has different preferences when it comes to making guacamole. Some like it creamy, others chunky. Some people like lots of onion, and garlic, others not so much.
I tend to gravitate to a basic guacamole recipe most of the time. Avocado, lime, cilantro, salt and pepper with some diced tomato. More recently I have started adding a very little finely chopped shallot. Sometimes I will add a pinch of cayenne pepper to give it a little kick.
How do you like to make your guacamole?
As the weather cools down, we start to crave different foods, more warming, comforting foods. As far as breakfast goes for me this means porridge. Although I still eat porridge in the summer, not nearly as regularly as during the colder months. On cold days, I tend to start my day with something warm like this cornmeal porridge instead of my daily smoothie, which is my usual summer routine. I have my smoothie later on in the day during the colder months. Post hot yoga for example.
Like many people, oats are my go to grain when it comes to making porridge. It’s what my grandmother used to make me when I would visit her. I would love waking up to watch cartoons and sit in front of the TV with my bowl of porridge. I would load it with raisins and cover it with milk and white sugar. Needless to say the oatmeal I make for myself today is a little different.
I am back! It has been quite some time since I last posted. Probably the longest I have gone without posting since starting Health is Happiness. I spent the last month or so dealing with finding a new apt and moving. I am extremely happy to say that I am settled and back to creating delicious meal to share on the site!
For those of you that have moved before you know what it’s like. Your everyday routine gets thrown out the window and your life can feel like it’s a little all over the place. One of the meals that kept me a float during the whole process was rice and beans. It was so easy to throw together in a hurry and is delicious!
This quick and easy red beans and rice recipe is by no means a 100% traditional or authentic rice and beans recipe. Caribbean and South American countries have different versions of this classic dish. Rest assured this recipe is equally delicious, nutritious and comforting.
There are different types of beans, and a variety of spices used. The beans are small red kidney beans. They aren’t as easy to find as the large ones. Most ethnic grocery stores will carry them in canned and/or dried form. Although I generally prefer and recommend using dried beans, I always keep a variety of canned beans on hand. Continue reading
This is the second recipe that was inspired with thanks to my co-worker Anna. She told me how she had made some lentil mushroom tacos for dinner and they were really good. The recipe came from Sprouted Kitchen.
Mushroom tacos? Hmmm. Not something I have ever made before, but it sounds like there is a lot of potential for deliciousness. Don’t you agree? Well, not if you hate mushrooms. And, it seems a lot of people have a beef with mushrooms. I know I used to be one of them. Speaking of beef I know most people are used to making tacos with ground beef. When I was a kid I loved tacos (ground beef and a package of old El Paso seasoning). I remember loving tacos night and the days they served tacos for lunch at daycare.
I checked out the recipe, and then explored the web for other variations on mushroom tacos. I decided to do what I usually do, and make up my own recipe. However, the recipe that inspired me the most is this one found on the PBS food website. I decided not to use lentils this time around, however, I will definitely give the Sprouted Kitchen recipe a try soon. I just wanted to have a recipe of my own to share. Continue reading
There is nothing quite like fresh corn on the cob eaten the same day it was picked. The sweet delicious flavour screams summer. It reminds me of summers as a kid. I would always get so excited for corn on the cob. Corn on the cob and peaches! The truth is I still get just as excited, if not more.
Another thing I love about the end of summer is all the hot peppers on display at the market. They are absolutely beautiful. So many different kinds and so many different colours. Cayenne, chilli, habanero, jalapeño, cherry bomb just to name a few. How much heat can you handle?