I know it’s been forever since I’ve posted! I’ve been so busy.. I know, excuses excuses, right? Well, I’m trying to make more time for blogging because I really don’t want to quit! I want to keep writing and sharing with all of you.
Lately, it’s been hard for me to find the time to experiment and make new recipes. So, I think it’s time for something new! I’m going to start doing some easy recipe makeovers for you!
I’m currently working two jobs, and my boyfriend works full time. We rarely have time to sit down and have a nice meal together, so lots of our recipes have to be quick, cheap, and easy to make. Well, unfortunately, quick, cheap, and easy foods are usually highly processed frozen meals, boxed mixes, or other unhealthy foods. I’ve been trying my best to make our meals healthy while still keeping them cheap, quick, and easy.
Most of my recipe makeovers just swap a few not-so-healthy ingredients for healthier ones. These makeovers aren’t really my recipes; rather, they are someone else’s, and I’ve just made a few substitutions. I haven’t done a recipe makeover in a few days, but I’ll post each time we have a made-over meal.
If you have any ideas for recipes I can makeover, let me know in the comments below! I’m always looking for new ideas; even Pinterest leaves me wanting more!
In a mixing bowl, mash bananas and combine with quick oats. If desired, add cinnamon and other mix-ins. Be careful not to add too many, or the cookies will fall apart. On a greased cookie sheet, form banana mixture into round cookie shapes. Press an almond on the top if desired. Bake at 350°F for 15 minutes. These are so easy and so healthy!
Chopped vegetables for toppings (I used red, orange, and yellow bell peppers, red onions, and mushrooms)
First, chop veggies into desired pieces. Microwave veggies for 1-2 minutes to precook them, so they’ll be warm and soft on the pizza. Place tortilla shell in a nonstick frying pan, add sauce, and add veggies. Heat the pizza on low to medium heat for 3-4 minutes or until the tortilla becomes crispy and golden brown. Don’t worry about there being no cheese; the veggies add so much flavor, you won’t even miss it!
½ banana (or other fruit like strawberries, apples, etc.)
Cut the whole pita pocket in half, and set one half aside. Carefully open up the cut edge to open the pocket without breaking the bread at the seam. Spread peanut butter inside the pocket. Slice or mash the banana, and fill the pocket. Avoid overstuffing it, or it will break open. This one little pita pocket contains a serving of whole grain, protein, fruit, and healthy fat!
Some other versions to try are hummus and carrots or strawberries and yogurt. Just be creative and find interesting combinations!
Open all three cans of vegetables. Drain all the juice from the tomatoes, but only drain half of the water from the corn. Don’t drain or rinse the black beans. In the plastic container, pour the beans, corn (with half of the water), and tomatoes, and stir it up. Add salt and pepper to taste, eat it with clean tortilla chips, and enjoy! Store it in the refrigerator.
Don’t be afraid to experiment with other ingredients like canned olives, mushrooms, garbanzo beans, or peas. Even try different spices like crushed red pepper, minced onion, or garlic powder. The possibilities are endless!