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I eat pickled veggies before each meal when I can. So I’ll share this information with you that I found.
Pickled vegetables are an excellent way to add flavor to your meals, especially if you’re looking to lose weight. Not only are pickles low in calories, but studies have also shown that adding vinegar to your diet can help keep you feeling fuller and more satisfied for longer. And it’s not just about weight loss: other studies have shown that vinegar can lower blood sugar and cholesterol levels as well as blood pressure; the pectin in apple cider vinegar can also help with constipation.
I used cucumbers, onions, and red jalapeños in this recipe, but feel free to experiment with other produce to see what kind of pickles you like best. You can serve these pickles after a few hours in the fridge, but they taste best after a few days.
3 unpeeled small pickling cucumbers, thinly sliced
1 small white onion, thinly sliced
2 red jalapeños, seeded and sliced
1/2 cup sugar
1/2 cup white vinegar
1/2 cup organic apple cider vinegar
2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
Layer cucumbers, jalapeños, and onion in a large sterilized jar; set aside.
In a saucepan, heat sugar, vinegars, salt, mustard seeds, and celery seeds over medium heat, stirring just until sugar dissolves.
Pour vinegar mixture over cucumbers, jalapeños, and onion in jar and set aside to let cool. Cover and refrigerate for at least several hours before serving.
By Leta Shay
I use ginger a lot in my cooking and everyone always asks why. Besides the fact that I love the spiciness I thought I’d give you a little info on ginger itself.
Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market.
Ginger is the underground rhizome of the ginger plant with a firm, striated texture. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.
Gluten-Free Cheesy Veggie “Pasta” Bake
1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan
Preheat oven to 350 degrees.
Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don’t have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that’s cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.
Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
Allow to cool for five minutes, serve, and enjoy!
Hi, I would like to tell you a little about my blog. My name is Tamika Davis. I am a 33 yr old female that has a profound love for food. Organic foods are my faves and I love to cook. My sister Tammie tries every new recipe she can and has fun in the process. This is followed by my admiration for fashion. By no means am I a fashionista but my sisters (Amanda & Jacqueline) are somewhat of a genius when it comes to putting together the most amazing outfits. So together we hope to take you on the most amazing journey and I truly hope you enjoy!