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  • Lindsey, EDRD

Oh hey Monday.

I’m sitting here chugging a huge mug of coconut green tea. Over the weekend I developed a sore throat along with an annoying nagging cough, and truth be told I’m feeling a bit like that obnoxious coworker who’s too stingy to take PTO and go home sick.

You know what I ate for breakfast?

Pudding.

WHAT. Cold pudding is the perfect breakfast for a sore throat. Rice pudding to be specific. Brown rice pudding with chia seeds to be exact. Comfort food with a boost of nutrition.


Rice and Chia Pudding

1/2 cup uncooked instant brown rice

4 cups milk (I used 1%)

½ cup white sugar

4 eggs

1 teaspoon vanilla

1 tablespoon chia seeds


Hint- dig out your 4-cup Pyrex measuring bowl if you have one.

Cook rice according to package directions.

In a medium saucepan over medium heat, combine milk and sugar. Stir fairly often in order to prevent milk from scorching on the bottom of the pan.

Sneak away to whisk your 4 eggs in your Pyrex or another bowl.

When milk starts to boil, pour ~1/4 cup into your eggs and stir. This is called “tempering” the eggs. If you were to add the eggs to the milk mixture, the heat of the milk would instantly scramble them. Gradually warming up the eggs prevents this. Stir in another ¼ cup milk into the eggs, and continue this until you’ve added about half the milk mixture. Go ahead and then pour the egg mixture into your milk saucepan. Put back on medium heat and stir until this boils. It will begin to thicken at this point.

Remove from heat and stir in vanilla, rice, and chia seeds.



Pour into individual ramekins, or one large bowl if you’d like. Refrigerate overnight. The chia seeds will further thicken the pudding, so don’t be worried if it seems too liquidy when you’re pouring it. Not only do the chia seeds act as a thickener, but they also give the pudding a boost of omega-3 fatty acids (AKA heart healthy fats) as well as some fiber. Brown rice also helps in the fiber department.





Makes 8 servings of 2/3rds cups. Per serving: 175 calories, 4 g fat, 8 g protein, 28 g carbs.

If you fake a sore throat as an excuse to make this, I won’t tell. *Cough cough*

  • Lindsey, EDRD

I really want to like pickles. I mean, it's a classic All-American food, right?

For the record, I do not like mustard or ketchup all that much either.

Not a fan of the condiments.

But that doesn't mean I can't enjoy making pickles. Easy Refrigerator Pickles 10-12 small pickling cucumbers, cut in half lengthwise 1 1/3 cups white wine vinegar 1/3 cup sugar 1 teaspoon mustard seeds 2 sprigs fresh dill 1 teaspoon peppercorns 1/2 teaspoon crushed red pepper 1 jalapeno, seeded (optional)

#refrigeratorpickles Bring vinegar, sugar, mustard seeds, and peppercorns to a low boil.  Remove from heat.  Pour into a jar.  Place pickles, dill, and jalapeno in mixture as well.  Seal and refrigerate overnight.



How many calories in the entire jar?  About 50.  Knock yourself out.  Just don't expect me to have any.

  • Lindsey, EDRD

Ooooh guess what happened this week?



It snowed, baby!







"Now Annika, get used to this icy cold winter business."

A HUGE perk of now being a stay at home mom is dodging every awful commute that results from the slightest bit of winter weather.

Another perk of being a stay at home mom is of course having (in theory) infinity hours to prep and make dinner. Buuuut somehow I don't have infinity hours. Especially for making lasagna, which is by far one of my favorite foods.

Another problem I have with lasagna, apart from the prep time and bake time, is that I. can't. eat. a. normal. sized. piece. It's SO GOOD that I end up going for seconds. And then I finish one kid's plate. And then the other kid's plate. And I could go on.

I happened to have some leftover egg roll wrappers and decided to try out lasagna cups this week, or at least that's what I'm calling these- lasagna cups! Individual sized "lasagnas" that help you keep the portions in check. They also cook WAY faster than traditional lasagna, and storing leftovers is so easy. Let's check it out, hmm?

Lasagna Cups -1 lb mild Italian ground sausage -1 24 oz jar marinara sauce -1 teaspoon Italian seasoning -15 oz part skim ricotta cheese -1 egg -1 bag frozen spinach, microwaved according to package directions, with excess water squeezed out -1/2 teaspoon garlic powder -18 egg roll wrappers -1 1/2 cups shredded Italian or mozzarella cheese

#lasagnacups

Preheat oven to 375 degrees. While oven heats, saute the sausage in a skillet. When cooked, remove from heat and soak up any liquid fat with a paper towel. Stir in half the marinara and the Italian seasoning. Combine ricotta, drained spinach, egg, and garlic powder in a separate bowl.

Spritz a 12-cup muffin pan with canola or olive oil cooking spray. Line each muffin cup with one egg roll wrapper, letting the top edges hang over the top of the pan. Spoon about a heaping tablespoon of meat sauce into each egg roll wrapper. Top with a heaping tablespoon of spinach mixture. Top with shredded cheese, then fold over egg roll wrappers. No need to seal them- they stayed put pretty nicely for me.

Bake for about 15-20 minutes, or until they're nice and golden brown and crisp on top. Serve with reserved marinara sauce for dipping.








These are cute and filling and totally satisfy my taste for lasagna. Each lasagna cup is about 250 calories, so two did the trick for me. Stick any leftovers in a freezer bag for later- just microwave to reheat.

Perfect comfort food for all the snowy days to come!

 
 
 
 
 
 
 
 
 
 
 
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