Posts tagged ‘low calorie’

May 22, 2013

Organic Rice Cakes for Babies- Happy Munchies

by jem614

My son is still trying to figure out eating so I’m giving him larger food items to teach him.  I haven’t figured out the whole “baby-led weaning” myself so it’s a work in progress.   These rice cakes are a good step in the right direction though!

I just ordered from Citrus Lane (link here:, a service that sends out goodies once a month for your baby or child.  This month’s box came with some stacking bowls, a baby book teaching about clocks and time, some dish soap for babies, a very nice lavender tube for mom (love that they include mom in these boxes) and this wonderful little bag of rice cakes.

I’m not big on rice cakes because I think they taste like cardboard but these nifty little snacks are only 140 calories and are made of brown rice and fruit!  The blueberry and beat make them very tasty.  In fact, the hubs and I ate the whole bag once we figured out that our 8 month old needs some time to get used to eating them.  I think in a month, he might figure it out but right now he cries and gags even though he likes the flavor.

I will definitely be going out and purchasing some more of Happy Munchies food items, in fact I already have their oatmeal and puffs at home so I know their products are good.  I might just buy a few more bags for myself in the process.

May 7, 2013

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

by ashley

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: ShakshukaOriginally a Tunisian dish, Shakshuka is now served throughout the middle east and most popularly in Israel. There are many Israeli and Palestinian restaurants that serve Shakshuka, a rich egg and tomato dish which is traditionally a breakfast food (although I eat it just about any time of the day!).

The ingredients are surprisingly simple and despite its popularity through the middle east, it rarely strays from this simple recipe of eggs, tomatoes, peppers, onions, garlic, cumin, turmeric, paprika, salt and pepper. In order to make it as authentic as possible, you will need a nice cast iron pan to cook and serve it.

The way I like to make Shakshuka is actually quite a bit healthier, as I cut down on the oil by a lot. You can also cut calories and cholesterol by using only egg whites or taking half of the yolks out. Being that I don’t eat it very often, I usually keep a whole egg and just lower the olive oil. It still tastes delicious. I also love that it is traditionally vegetarian, so there are no substitutions necessary to experience the authentic meal. In order to make this vegan, all you would need to do is omit the eggs and substitute a tofu scramble.

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

Serves 4

Cast Iron Pan

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, peeled and minced

1 cup chopped sweet peppers

2 cups chopped fresh tomatoes

1 tablespoon tomato paste

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon whole cumin

Pinch of salt, pepper and cayenne pepper, to taste

4 eggs

Heat olive oil in cast iron pan over medium heat. Once the oil has coated the bottom of the pan, add the onions and garlic. Allow to sauté until translucent and starting to caramelize. Add the sweet peppers and mix until they begin to soften. Add the tomatoes and sauté for another few minutes until they begin to break up. Add the tomato paste and spices, stir to incorporate. Allow to simmer for 5-6 minutes, stirring gently. Once the mixture is fragrant, gently drop the eggs onto the top of the mixture to poach in the juices. Remove from heat and serve in the cast iron pan.

This can be served as is, or more traditionally with white flat bread. Enjoy!

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