Homemade White Bean Salad Recipe

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Homemade Lunch Recipe - Easy White Bean Salad in Mason Jars

Looking for a healthy, nutritious and crazy delicious lunch? This simple to make white bean salad bean recipe from Nature Box has got your number and it gives you yet another use for your fantastic collection of mason jars! Grab the recipe via the Nature Box blog here.

Interested in getting your favorite healthy snacks in the mail once a month? Try the Nature Box subscription program. I’ve been a member for several months now and am totally in love. Not only are the snacks delicious and cost conscious, but you get to choose what goes into your box each and every month so you always get the products you love! Each monthly box contains five snacks for $19.95 with free shipping. Add extra bags of your favorites for just an additional $3 each. Sign up here and get $10 off your first order.

Or if you prefer smaller snacks, give Graze a try. They send small boxes of snacks for just $6 twice monthly with free shipping – although you can choose to receive the boxes less often. Plus the first and 5th boxes are free! Visit Graze here to sign up and use friend code:THPXHL7MP to join. I also like that I can send one off boxes as gifts.

For more great food ideas and recipes, be sure to follow my Recipes board on Pinterest!


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Indoor Gardening and DIY Sprouts

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Now that Scott and I have moved into our new home we’re already thinking ahead to some spring gardening. The back yard has to be cleaned up, obviously, and a few plots tilled before we can any sort of planting. But in the meantime we’ve taken up a little indoor gardening. Yesterday I visited our local city market, and in addition to buy some local raised meats and vegetables, I also bought a potted herb garden from Tim of Rolling Meadows Farms.
These pots are great for both growing indoors or outdoors. But I like to keep mine handy in the kitchen by a sunny window so it’s convenient for everyday cooking. Plus, Tim will refill this pot with fresh herbs every year for just $20. And many of these plants can be sectioned and transplanted outside as they grow. There’s rosemary, sage, peppermint and thyme – all of which will come up year after year. There’s also several cold sensitive herbs that could potentially survive the winter indoors – basil, parsley – though this sometimes comes back up from seed – and oregano. I’m still itching to plant an herb garden outdoors though so I can expand my selection and have herbs for teas. I have a lavender and rosemary plant that can be transplanted from my mom’s house, and I’d really like to plant more herbs like chocolate mint, pineapple mint, lemon balm, bergamot, stevia and others.

sprout_bagAt the same time I was  considering my options for growing food indoors, I received Mountain Rose Herbs‘ monthly newsletter which lists their specials for the month. One of their specials for the month of March is 15% off their sprout bags. Sprout bags are an easy solution to growing sprouts helps to prevent 1-2 day spoilage like you get from growing sprouts in jars or solid containers. The sprout bag not only provides critical root circulation, but it’s made to last year after year and is easy to use. This bag is made from 100% hemp. To grow your sprouts, you simply add the desired amount of seed, dip the bag in water and allow to sprout.

What makes this even more fun is the cool selection of organic sprouting seeds Mountain Rose Herbs offers for sale. My interest was particularly peaked by the broccoli, brown mustard, red lentil and radish sprouting seeds. (Did you know the stalks or sprouts of radishes taste similar to turnip greens?) Mountain Rose Herbs also offers these additional sprouting seed varieties: Alfalfa, Buckwheat, Crimson Clover, Fenugreek, Red Clover, Wheatgrass, and even Chia Seeds – yes! the one used on Chia pets – whose sprouts contain Essential fatty acids alpha-linolenic and linoleic acid, mucin, strontium, 30% protein, Vitamins A, B, E, and D, and minerals including calcium, phosphorus, potassium, sulphur, iron, iodine, copper, zinc, sodium, magnesium, manganese, niacin, thiamine, silicon, and anti-oxidants. You can even create a Chia Seed gel and use it in place of part of your meal to help suppress your appetite to reach weight loss goals. (Visit Mountain Rose Herbs for more ways to prepare Chia Seeds for your dietary needs and learn more about it’s nutritional and medicinal properties.)

I mentioned to Scott about growing sprouts in our home to tie in with his culinary forte and he was very interested. So this may be something we’ll be testing in our home soon. What about you? Do you like eating sprouts? Have you ever tried growing your own?


Currently on my Wish List for New Apartment:


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Homemade Black Bean Dip Recipe

Disclosure: Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.

If you’ve ever been pregnant you know that certain foods – and smells – that never seemed to bother you before, now make your stomach turn. The biggest hurdle for me when I was expecting my son was getting enough protein. I’m extremely picky about my meat, and if it’s not the perfect cut and prepared just right, I simply can’t bring myself to eat it. Beans, on the other hand, I don’t mind one bit. And maybe this was just an excuse to indulge in one of my favorite snacks. But my black bean dip – originally passed down from a co-worker when i worked at Gap and then tweaked – provides some tasty protein. Anyhow, here is the recipe. I hope you enjoy it as much as I do.
Black Bean Dip and Tostito’s Scoops
Ingredients:
2 cans Bush’s black beans, drained
1 can shoe peg corn
1 cup Pace Chunky Mild Salsa
1 red pepper, chopped
1/4 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Bag of Tostito’s Scoops
Instructions:
Mix all ingredients, except for the Tostito’s, together in a large bowl. Mix well, then cover and allow to sit in the fridge overnight. Serve the next day with Tostito’s Scoops.
If you try this, please let me know how you like it. This is by far my absolute favorite dip of all time. I hate anything spicy so I always use mild salsa, but you can add some kick by using medium or hot salsa.

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