9.19.2012

What I ate Wednesday and Tex-Mex Slaw

Alright, this is my first time doing "What I ate Wednesday", so bare with me.  The pictures below are of what I basically had during the week for breakfast, lunch, and dinner.  If you'd like the recipes to these dishes, stay tuned, they are coming very soon in future posts!

Breakfast: Green Smoothie... a big serving
Yep, I love me my green smoothies in the morning!  I've never been too big of breakfast person to begin with.  I really like oatmeal, but I find that it is a bit heavy to eat in the morning and just sits at the pit of my stomach for half the day.  Back in college I used to drink coffee just about every morning (kicked that habit thank god), so having a drink in the morning like a green smoothie is a great replacement and helps me to get my greens in!


Lunch: Tex-Mex Slaw (Recipe Below)
This slaw has been the perfect recipe to take for lunch lately.  Because the greens are cabbage, I can eat it cold straight out of the fridge, or I can add a bit of water and microwave it until the cabbage has wilted a little.  Depending on my mood I get to choose from cold lunch or hot lunch!  Oh, and the spiciness of it just hits the spot.

Dinner: Potato Leek Soup (recipe coming in a future post)
This soup has been my new recent favorite.  I am always a huge fan of creamed soup, and this one is no exception.  I got this recipe to try from my sister-in-law who was raving about it over our regular daily online chats, so I knew I had to give it a try.  She was not joking when she said it was "amazing". It makes me want fall to get here even sooner so I feel like it's soup-making weather more often.


Lately I have not been very good at eating salads.  This has been mostly because I like to save the darker greens I buy for green smoothies, but also because I don't currently have very many ingredients to make homemade healthy dressings yet.  So, I came up with this recipe that I could make ahead and use fairly basic ingredients with.


Ingredients:

  • 1/2 small green cabbage, chopped
  • 2 c black beans (or 2 cans)
  • 1/2 c black olives, sliced
  • 1 c frozen corn, defrosted
  • 1/2 pepper, chopped (any kind: bell, poblano, etc.)
  • 2 stalks green onion, thinly sliced
  • 1/4 red onion, finely chopped
  • 1/2 c fire roasted tomatoes (I used a Tex-Mex version)
  • 1 tsp cumin
  • 2 Tbsp rice vinegar
  • sprinkle of ground red pepper 
Directions:
  1. Prepare all ingredients and combine all ingredients except for the cabbage, cumin, ground red pepper, diced tomatoes, and rice vinegar in a large bowl.
  2. In a smaller bowl, mix together the diced tomatoes, cumin, ground red pepper, and rice vinegar. 
  3. Pour the dressing mixture over the slaw contents.
  4. Once the dressing mixture has been thoroughly mixed in, begin to add the sliced cabbage until you have reached a good cabbage to "goodie" ratio.
  5. Serve chilled with your favorite hot sauce as a salad or serve in tacos.
  6. Another serving option is to water saute the slaw and serve hot over rice or in tacos.

Amy's notes:  
I think next time I make this slaw I would want to add some diced avocado and possibly some lime juice to the recipe, Mmmmm!

What salad dressings do you like to make out of ingredients you keep regularly in your kitchen?

6 comments:

  1. Amy, this looks good. Living in Texas, I'm always on the lookout for healthy Southwestern recipes. Looking forward to trying this one!

    I often use a bit of avocado as a salad dressing base. Blend it in the Vita-Mix with some lemon or lime juice, or a vinegar, and some herbs. About 1/4 medium avocado is enough for 2-4 servings--it's just enough to give the dressing some body and help it stick to the greens. And it's much healthier than using a refined oil.

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    1. Thanks David. Good tip with the avocado! I definitely prefer healthy fats from whole foods rather than processed and pressed oils. Avocado can often be a neutral base to add different flavors to as well. -Amy

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  2. One other thing: I like your new blog design, but how about a "Pin This" button for your recipes? I started keeping my entire recipe book on Pinterest earlier this year, so that would be very handy. Thanks!

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    1. Glad you like the new design. Great idea with the "Pin It" button. I've been thinking about adding this for a while and am happy to hear that someone would be interested in it. Please check out my next post of my Potato Leek Soup. Under the main soup image is a "Pin it" button. Let me know if this works for you and I will make it a regular thing. It was a bit difficult to figure out the html, but I think I got the hang of it, so I will be adding it to any posts I have with recipes. Thanks for reading! -Amy

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  3. Amy! This is fantastic. I am enjoying it right now. Easy and delicious. Thanks!

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    1. So glad that you enjoyed! Thanks for reading! - Amy

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