Hey guys! Phew, what a heat wave we are having here in Boston and I am so happy that our WATER IS FIXED! We had to run our hot water from every faucet for 15 minutes to get all the bad water out, then its good to go! I am so happy to be back to normal. What’s strange is that if anyone DID drink contaminated water, the symptoms wont show up for 1 week! I will let you know how that works out next week.
Many of you had questions regarding my nail polish. The color is called LILACISM by ESSIE. And thank you so so much for your sweet comments on my ring! I do love it and very happy with my purchase!
I made two great new recipes yesterday that I am so excited to share with you! I got Millet for the first time the other day and decided to put it to good use!
What is Millet? Well I looked it up on Urbandictionary and this is what I got: Millet (“mill-it”) is a grain grown in mostly Asia and used as the bulk of birdseed for wild birds. Because of its useful weight and shape, it is commonly used as filler for beanbags, for juggling as well as for punching bags and other sewn oddities. It’s also surprisingly difficult to find by itself.
Interesting…. Anyways, the real definition of Millet.
- It ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.
- Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
- It is delicious as a cooked cereal and in casseroles, breads, soups, stews, soufflés, pilaf, and stuffing. It can be used as a side dish or served under sautéed vegetables or with beans and can be popped like corn for use as a snack or breakfast cereal. The grain mixes well with any seasoning or herbs that are commonly used in rice dishes and for interesting taste and texture variations it may be combined with quinoa and brown or basmati rice.
Looks like cous cous!
I boiled 3 cups of water, and then added in 1 cup of Millet. The millet absorbs the water, similar to risotto or cous cous, this takes about 30 minutes. I fluffed it up with a spoon afterwards
Meanwhile I made a ‘dressing’
Millet Middle Eastern Dressing
- 1/3 C water
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1 tsp canned crushed garlic
- 1 tbsp Honey
- 2 tbsp lemon juice
I added about 3/4 C frozen chopped spinach to the millet along with about 2/3 C kidney beans (any bean will do, I just had these on hand, as Rachel Ray would say)
I poured the dressing over the millet and mixed everything together. I threw it in a tupperware and let it get cool in the fridge for about an hour. The result was a DELICIOUS, Israeli, middle-eastern tasting rice dish. I let the millet stay a bit al dente because I love that nutty crunch. This was SO good!
While the millet was getting cool, I took out my new Tofu to prepare! Tasted the same to me, I am such a sucker for new packaging and ‘vitamin fortified’
I made a simple marinade, inspired by the famous GlidingCalm Tofu
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp ginger powder
- 1 tbsp honey
- 1 tsp canned, crushed garlic
- 1 tbsp rice wine vinegar
I let the tofu sit for about 20 minutes (flipping sides)
Roasted tofu and cauliflower
Dinner is served!
The tofu came out perfect (a bit spicy) but that never stopped me from eating something!
Millet salad and cauliflower.
This morning was INSANITY. I did the first DVD that I started with and I can tell I am getting much faster at some of the plyo moves. I saw my girl Janetha doing some of the mummy kicks. You go girl! Still loving the DVD, I have never worked so hard in my life without going to a gym!!
Breakfast was some Kashi Heart to Heart, shredded spoonfuls, raisins, 1/2 banana, almond milk and about 1 TBSP strawberry yogurt. This hit the spot. Just what I was craving–a cool breakfast!
Siggis with kashi puffs for a mid morning snack! (about 1 cup has only 70 calories) I also had a gala apple
Lunch was a big ole bowl of leftovers, eaten outside in the SUN!
- red pepper
- Millet salad
Even better the next day, and the tofu wasn’t as spicy (SCORE)
I also got THE BEST package from Natures Hollow.
A little bit about the company:
- Probst Farms also produces Nature’s Hollow sugar free jam, sugar free syrup, sugar free low carb tomato homemade ketchup, and a sugar free honey product. We use a great tasting and good for you sweetener called Xylitol. This natural sweetener has no after taste like artificial sweeteners. Our sugar free fruit preserves are all low in carbs and perfect for the diabetic and weight conscious individual.
- Probst Farms is located in the pristine Heber Valley of Utah. The purity of the air, land and water contribute to our strict quality assurance. Family owned and operated, our products are handmade and packaged weekly to ensure your complete satisfaction. From our family to yours, we are confident that you will be pleased from one taste to the next. That is our guarantee!
Sugar free maple syrup, ketchup and honey! (it was the honey I used in my millet dressing and tofu marinade)
Sugar free ketchup, strawberry jam and mixed berry jam! How excited am I….If you could see me now, I wouldn’t stop smiling!
I went ahead and made a protein mug
- 1/4 C wheat bran
- 1/2 Scoop Protein powder
- spoonful applesauce
- 2 TBSP egg whites
- Nuke for 1 min.
- Top with a dabble of sugar free honey!
I am off to shower, and get my life in order over here. I want to share with you a sneak peak of yet another recipe I have coming tomorrow. I will say this may be my best creation yet!! I will give you a hint
It contains soy flour
Nunaturals baking blend
And looks like this!
- Do you get suckered into gimmicks when it comes to buying new foods? I do!
- What do you think those muffins are?
- What is your favorite grain of the moment?