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  • A Fistful of Lentils Jennifer Felicia Abadi 2 (15 oz) cans black beans 1 (15 ½ oz) can chickpeas ¼ cup olive oil 2 cup yellow onions, coarsely chopped 6 cloves garlic, minced 2 cup red bell pepper, coarsely chopped 2 (6 oz) cans tomato paste 1 (16 oz) can unsalted tomato sauce 1 cup cold water ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon allspice 1 tablespoon chili powder 1 teaspoon curry powder 1 teaspoon ground cumin dash cayenne 1 teaspoon dark brown sugar 1 lb. spaghetti Heat the oil in a large pot over medium heat and cook the onions, and peppers stirring until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, 1 more minute (be careful not to burn the garlic). Add tomato paste, tomato sauce and water and mix gently. Cover and let simmer over medium-low heat for 15 minutes. Mix salt, cinnamon, allspice, chili powder, curry powder, ground cumin, cayenne, brown sugar, in a small bowl and add to the sauce in the pan. Cover and let simmer over medium-low heat for 15 minutes. Add black beans and heat through. Cook pasta while sauce is simmering. Add pasta and serve. Sprinkle with grated cheese if desired. Top with several spoonfuls of plain yogurt, if desired. Makes 6-8 servings. I didn’t have any curry powder so I added ¼ tsp. of Coriander and ¼ tsp. of ground ginger. I also didn’t have any cayenne so I added a good sprinkle of Paprika Gx�i"
  • Vegetable Soup (Hortosoupa) The Greek Vegetarian Diane Kochilas ½ c extra virgin olive oil 2 c red onion chopped 3 large carrot peeled and chopped 3 stalks celery trimmed and chopped 3 medium potato peeled and diced 1 pound spinach trimmed and coarsely chopped 1½ c plum tomatoes peeled and chopped 6 c vegetable broth 1 bunch parsley trimmed and chopped salt to taste fresh juice from 1 lemon, strained Freshly ground black pepper to taste Grated kefalotiri cheese In a large soup pot, heat the olive oil and add the onions, carrots, and celery. Cover the pot, lower the heat, and cook the vegetables until wilted, about 8 minutes, checking and stirring so as not to burn. Add the potatoes and toss to coat. Add the spinach and tomatoes and stir. Pour in the vegetable stock. Cover and bring to a boil, then remove lid, lower heat, and simmer for about 50 minutes, or until all the vegetables are tender. Five minutes before removing from heat, add parsley. Season with salt, lemon juice, and pepper. Ladle into individual soup bowls and spoon a little grated cheese on top. Makes 8 servings. I usually use just tap water in place of the vegetable broth. 4��h
  • 1 large sweet potatoe 1 large white potatoe 1 medium onion 2 eggs 1 tsp salt 1/2 tsp black pepper 1 tsp granulated garlic 1/4 c splet flour Grate potatoes and onion in a bowl. Then add next 4 ingredients mixed till blended. Last add flour and combine. In 2 cups canola oil fry till golden

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