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Friday Five: Cookbooks I’m Luvin’

Friday Five:  Cookbooks I’m Luvin’

I’m a bit obsessed with cookbooks, like can sit on my couch with coffee and page through a cookbook for hours. Between the photography, recipes, and personal stories threaded through out; they make a great weekend read and there is the always added bonus of the delicious food that is inspired by them. Here’s what I have been reading and loving lately. What are your favorites?

1. Jerusalem by Yotam Ottolenghi

This cookbook is amazing, hands down, the most beautiful cookbook I have read this year. Not only is the photography incredible, it is packed full of amazing stories and the recipes are out of this world. The hummus is the very best I have ever had. Not everything is diet or ww friendly, but many of the recipes are easy to adjust and are packed with veggies and whole foods.

2. Fresh From The Vegan Slow Cooker, Robin Robertson

I have been experimenting lately with more meatless and even vegan meals. Although I don’t think I will ever give up meat completely, there are many benefits to a more plant based diet. However slow cooker vegetarian and vegan meals can be challenging, and y’all know I love my slow cooker. This book changed that. Lots of incredible ideas and yummy recipes.

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Spicy Asian Spaghetti Squash

Spicy Asian Spaghetti Squash

The first time I ever tried this recipe, I was extremely skeptical. Spaghetti squash, sausage, Sriracha, and Hoisin sauce? It sounded, well, a little weird. However it’s not weird at all, it’s delicious. I constantly make it for quick meals and lately have switched from chicken sausage to leaner vegetarian crumbles and have started adding some veggies. It’s hearty, vegetarian, low-carb, and delish. Even my meat loving, veggie averse friends will dig in.

Spicy Asian Spaghetti Squash
Servings: 4 servings
Serving Size: about 1 cup
Nutritional Info: 143.5 calories, 3.9g of fat, 11.5g of carbohydrates, 3.3g of fiber, 2.8g of protein
Weight Watchers® PointsPlus®: 4 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Frijoles Rancheros & Food Bloggers Against Hunger

Frijoles Rancheros & Food Bloggers Against Hunger

Today I am participating in Food Bloggers Against Hunger, a movement started by an amazing fellow food blogger in response to the documentary, A Place At the Table, which follows three families struggling with food insecurity and hunger in the United States. Not only does A Place At the Table show the real and personal side of the hunger problem our country is facing, it also sheds light on the relationship between economics and healthy food, and the very real fact that healthy foods are at many times out of reach for families and children facing economic challenges.

Personally this cause is one extremely close to my own heart, particularly when we consider the scary statistics that one in every five children is hungry and over 62% of teachers report seeing children who come to school hungry. For three years I taught in an economically disadvantaged area in Los Angeles and worked with teachers in similar environment for an additional four years. On a daily basis I saw the effects that hunger can have on both development and learning, including inability to concentrate, poor academic performance, headaches, stomachaches, and more. It is heart breaking to see a middle school student saving 90% of his school lunch to help his family get through the weekend, yet every Friday I saw students sneaking food into their backpacks.

However there are ways we can fight against childhood hunger, including supporting Free and Reduced Breakfast and Lunch Programs, SNAP programs, and more. Specifically consider taking one or all of the following actions to learn more about the effects of hunger.

Additionally as part of my work with Food Bloggers Against Hunger today, I am sharing a budget friendly recipe today for a healthy twist on Huevos Rancheros, a traditional Mexican breakfast dish. This twist is made with slow cooker beans made in the crockpot, a simple fried egg, and a baked tortilla. Delish. The bean recipe itself will make 6 cups of beans total that can be used for other meals as a side or main dish. Consider making burritos, bean burgers, rice and beans, and even a blended bean soup with some additional broth.

Frijoles Rancheros
Servings: 4 servings
Serving Size: 1 tortilla with 1 egg and 1/2 cups beans
Nutritional Info: 181.4 calories, 5g of fat, 29.1g of carbohydrates, 10.6g of fiber, 12.2g of protein
Weight Watchers® PointsPlus®: 6 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Grilled Ribeyes with Chimichurri

Grilled Ribeyes with Chimichurri

With summer in sight and sunshine started to make a daily appearance in most locales, request for grilling recipes have started rolling in. And what better way to celebrate warmer weather than heading outside to grill. This recipe is a slightly lighter take on a classic Argentinian Skirt Steak with Chimichurri using thin, lean ribeyes in place of skirt steak and a lighter version of chimichurri.

Grilled Ribeye with Chimichurri
Servings: 4 servings
Serving Size: 1 steak with 1/4 of chimichurri
Nutritional Info: 270.1 calories, 14.4g of fat, .9g of carbohydrates, .5g of fiber, 31.7g of protein
Weight Watchers® PointsPlus®: 8 * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Friday Five: Five Recipes to Welcome Spring

Friday Five:  Five Recipes to Welcome Spring

I know spring officially started a few weeks ago, but it is finally starting to feel like spring in many locations across the country. Growing up in New England this feeling came when the thermometer finally broke 50 and everyone fought with their parents for the chance to wear flip flops and shorts to school. However, now after living in California for ten years where 50 degrees means it’s time to break out the down filled parka and winter hats, I instead gauge the arrival of spring by spring produce at the farmer’s market. Artichokes, asparagus, spinach, pea shoots, strawberries, and a new favorite rhubarb are starting to show up everywhere. So this week what better way to celebrate spring then sharing recipes that use the best of spring produce. What are your favorites?

1. Strawberry Banana Chocolate Baked Oatmeal, 6 P+, 264 calories

This has become one of my favorite weekend breakfasts as of late. Usually it involves some version of this routine. Wake up, toss everything together and throw into oven, make coffee, and return to bed until the smell begins to waft in and I know it’s ready. I usually use any fruit, nut, chocolate combination I have in hand but this is the perfect time of year to use lots of fresh strawberries.

2. Bacon Wrapped Asparagus, 2 P+, 74 calories

Lately I have been buying a lot of asparagus and this is easily one of my favorite ways to prepare it. Wrapped in just enough bacon to flavor the entire bundle of asparagus, this makes a quick and delicious side dish for any meal. Not to mention the excuse to eat bacon.

3. Panko Parmesan Asparagus, 3 P+, 190 calories

This asparagus recipe is almost like an oven fry and makes a great accompaniment to burgers and sandwiches. Tossed in light Panko breadcrumbs and Parmesan cheese, then baked to crispy and crunchy, they are perfect for lovers and not-lovers of asparagus alike. And if you need one more way to use asparagus, this spring Asparagus Quiche is also delish.

4. Spinach Artichoke Dip Mini Bread Bowls, 2 P+, 98 calories

While typically made with frozen produce, these mini spinach and artichoke dip bread bowls can be made with fresh ingredients that are plentiful this time of year. And although they taste great either way, you can really taste the difference when you start from fresh ingredients.

5. Strawberry Rhubarb Cobbler, 6 P+

I haven’t had the chance yet to work out my own strawberry rhubarb dessert, but in the mean time this is a pretty delicious treat that brings together the spring classic of strawberries and rhubarb. Although the recipe recommends frozen, start with the real thing and it makes a yummy dessert.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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“Baked Apple” Yogurt

“Baked Apple” Yogurt

Today’s recipe came from simple and humble beginnings, the land of dreams. Let’s suffice it to say, a few nights back I had a dream where apple pie made an appearance and I woke up with an intense craving for apple pie for breakfast. It was clear from the beginning that short of an actual apple pie, only something with cinnamon and melted apples would do. And this recipe was born. Simple, quick, and surprisingly able to shush my apple pie cravings, it makes a perfect protein packed breakfast or snack in under 3 minutes.

Baked Apple Yogurt
Servings: 1 serving
Serving Size: whole recipe
Nutritional Info: 282.1 calories, 6.6g of fat, 35.6g of carbohydrates, 4.4g of fiber, 24.7g of protein
Weight Watchers® PointsPlus®: 7 (5 without counting apple) * (more…)

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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