A Healthy Snack Giveaway from Tosi Superbites!

by Anjali @ The Picky Eater on March 17, 2015

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Hi Everyone! This month’s giveaway is brought to you by Tosi Superbites — the makers of a vegan, gluten-free, low glycemic, high-fiber, organic, non-GMO snack!

These crunchy and delicious superfood snacks are available in two flavors – Cashew and Almond. They feel like a cross between a crunchy granola bar and a nut-cluster. They are filling and taste absolutely amazing.

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Each (HUGE) bar has 240 calories, 8g fiber, 4g sugar, and 10g protein. I usually eat about half the bar for a snack and feel totally satisfied. And now, one lucky reader will win a prize pack of Super Bites: with 6 almond bars and 6 cashew bars included!

To Enter: You can enter in one of five ways (each option below counts as a separate entry):

  1. Sign up for my free, monthly newsletter (it has healthy recipes and tips – no annoying ads :) plus you’ll get a free healthy meal plan when you sign up!)
  2. Subscribe to The Picky Eater via RSS or via email
  3. Like The Picky Eater on Facebook
  4. Follow me on Twitter (@pickyeaterblog)
  5. Follow me on Pinterest

Then post a comment here for each option above that you chose. 

This giveaway will be open until Sunday, March 29th at 11:59pm PST. I’ll be selecting the winner at random (via random.org) and will contact them via email. I’ll be announcing the winner in the comments of this post on Monday, March 30th.

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Simple Slow-Cooker Yellow Dal

by Anjali @ The Picky Eater on March 12, 2015

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“Dal” is an absolute staple in our house. It is pure and simple, Indian comfort food.

Essentially, it is spiced lentil stew. Rich, warm spices like turmeric, cumin, and coriander fill my kitchen when I’m cooking dal. And the husband always loves it. Layla does too! She eats it up with no problems at all.

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You can make dal with just about any type of lentil. I like using yellow split peas – or “chana dal” because of their flavor and texture. But I’ve made dal with red lentils, small black lentils, even black eyed peas! You can use the same spice combo and switch out your legume and it still works great.

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I often serve it with some sort of “sabji” or stir-fried veggies with Indian spices, but oftentimes I’ll throw veggies like kale or sweet potato straight into the dal and eat it as a one-pot dish.

The best thing about this is – you can cook the lentils in the slow cooker, and just add in the spice mixture at the end, so your “active” time ends up being only 15 minutes! Or, if you don’t have a slow cooker, you can let it simmer on the stove for an hour or so and you’ll be good to go.

The Ingredients

Adapted from Smitten Kitchen

  • 1 cup yellow split peas, soaked in cold water for 1 hour
  • 3 cups water
  • 3 tomatoes, diced
  • 1 tbsp extra virgin coconut oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 medium red onion, finely chopped
  • 5 large garlic cloves, thinly sliced
  • 1 tsp ground coriander seeds
  • 3/4 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/4 cup minced cilantro leaves
  • 1 tsp salt

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The Directions

Step 1: Add the lentils, salt, and 3 cups of water to a slow cooker. Cook on high for 4-6 hours.

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Step 2: When your lentils are close to done, heat oil in a medium pot over medium-high heat. Add a couple cumin seeds to test out the heat of the oil. If they pop, the oil is ready to go! Add all of your cumin seeds and mustard seeds and let cook for 10-15 seconds (until the seeds pop). Then add your coriander, turmeric, cayenne, onion, tomato, and garlic, stir for 30 seconds, and turn the heat down to medium low. Let it cook until the onions become translucent and the tomatoes break down.

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Step 3: Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!

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How easy is that? Thanks to a slow cooker it literally is a 3 step process.

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This dal will warm you up from the inside out. It’s vegetarian, vegan and gluten free, and it is just about the tastiest healthy meal you will ever eat :)

Simple Slow-Cooker Yellow Dal

Prep Time: 15 minutes

Cook Time: 6 hours

Yield: 4 servings

Calories per serving: 210 Calories

Fat per serving: 3.4g

Nutritional Info Per Serving: 210 Calories, 3.4g Fat (2.9 Saturated), 581 mg Sodium, 31g Carbs, 13g Fiber, 4g Sugar, 13g Protein

Ingredients

  • 1 cup yellow split peas, soaked in cold water for 1 hour
  • 3 cups water
  • 3 tomatoes, diced
  • 1 tbsp extra virgin coconut oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 medium red onion, finely chopped
  • 5 large garlic cloves, thinly sliced
  • 1 tsp ground coriander seeds
  • 3/4 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/4 cup minced cilantro leaves
  • 1 tsp salt

Directions

  1. Add the lentils, salt, and 3 cups of water to a slow cooker. Cook on high for 4-6 hours.
  2. When your lentils are close to done, heat oil in a medium pot over medium-high heat. Add a couple cumin seeds to test out the heat of the oil. If they pop, the oil is ready to go! Add all of your cumin seeds and mustard seeds and let cook for 10-15 seconds (until the seeds pop). Then add your coriander, turmeric, cayenne, onion, tomato, and garlic, stir for 30 seconds, and turn the heat down to medium low. Let it cook until the onions become translucent and the tomatoes break down.
  3. Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!

Notes

Adapted from Smitten Kitchen

http://pickyeaterblog.com/simple-slow-cooker-yellow-dal/

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Spicy Bean and Quinoa Salad with “Mole” Vinaigrette

February 19, 2015
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I love making quinoa salads! Quinoa adds great texture, a healthy dose of whole grains, and a balance of essential amino acids to any meal – so why not throw it into a salad? This is a protein packed dish with bright Mexican inspired flavors: quinoa, pumpkin seeds, jalapeno pepper, black beans, and mixed greens […]

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Sweet Sesame Noodles with Tofu and Broccoli

February 17, 2015
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Noodles just got a makeover! Crispy tofu, buckwheat soba noodles, scallions, sesame seeds, and broccoli tossed in a spicy peanut sauce makes this dish super tasty but also very light. Peanut noodles, or most Asian noodle dishes, aren’t usually the healthiest (tons of fat and refined carbs from the peanuts, sauce, and noodles), so I had to […]

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A Superfood Protein Powder Giveaway from Oriya Organics!

February 13, 2015
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Hi Everyone! This month’s giveaway is brought to you by Oriya Organics – the makers of a super healthy, organic-certified, non-GMO, vegan, gluten free, and raw protein powder that is absolutely perfect for mixing into smoothies for an added protein punch! . I love protein powders in concept, but I’m often not a fan of the […]

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Rosemary Potato and Onion Hash

February 10, 2015
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A couple weeks ago, I posted one of our favorite breakfast/brunch dishes: my French Toast Bread Pudding. Along with that I usually like to serve a healthier potato hash – made with fresh herbs and spices. This is that glorious recipe. It has all of the savory goodness of hash browns without any of the […]

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