Sews2Reap

This recipe started with one I got from a WW meeting.  It is 2 points for the chicken or tofu version. Pictured is the chicken version but this could be made with tofu for the same points. It is also gluten-free if you pay attention to your soy and hoisin sauces. This version is mostly 0 point foods, the sauce and nuts are where the points are. :) VEGAN VERSION 1/2 cup shredded or finely diced red cabbage 1 can water chestnuts (drained and diced) 1/2 a large bell pepper diced 1/4 cup cashews chopped 1/4 cup diced green onion 1/4 cup diced carrot 1/2 cup diced celery 7 oz extra firm tofu drained, dried and chopped. I like to drizzle with soy sauce and set in the fridge to marinate. 2 TBS Hoisin Sauce Mix everything together but the lettuce in a large bowl.  Divide onto 4 plates with lettuce leaves. Options: Add sesame seeds if you want, but don't forget to track the calories/points 1 tsp is 1 WW point.  CHICKEN VERSION ...

This simple recipe is nutrient packed and a new family favorite! The base is mixed quinoa, topped with a savory slightly southwest veggie mix. Serves 4 Ingredients: 1.5 cups Quinoa 1/4 cup sliced green onion 1 can of corn or 1.25 cups of frozen corn 1 cup of cubed sweet potato 2 tsp minced garlic 1/2 cup (or more) sliced cherry tomatoes fresh cilantro salt  olive oil To start, make quinoa according to the package directions. It is usually 2 parts water to 1 part quinoa. If I have it on hand I use vegetable stock in place of the water. This time I only had 1 cup of stock left, so I used it and the rest was water. While that is cooking I peeled and cubed half a large sweet potato. Saute in a pan with a bit of olive oil. Once it is mostly cooked and tender but not mushy add the garlic and a dash of salt.  Open and drain the canned corn, or if frozen set-aside and let thaw.  It can be added to the warm saut...

I'm kinda known for my scones. They are a family favorite. We eat them with fresh fruit and a drop of heavy coconut cream for an easy lovely dessert. I found it was easy to adapt my traditional recipe and make it vegan!  I think reading Wodehouse, and Christie as a child made me love the idea of English Teatime. When I tried my first scone recipe I was hooked.  Ingredients: 2 cups unbleached flour 1 tsp baking powder 1/3 cup sugar, plus 1/8 cup for dusting 1 tsp salt 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 (approximately) can of first pressing coconut milk Directions: Set oven to 350 degrees. In a mixing bowl combine the flour, baking powder, salt and 1/3 cup sugar.  DO NOT shake up the canned coconut milk. Scoop out the top 1/4 of the can's thick white part of the coconut. Add the extracts. Combine gently, it should become crumbly. Continue to add small amounts of the clear portion ...

disclaimer: I am not a medical professional. I am sharing personal experiences that have helped my family and I hope will help others.  Autoimmunity is becoming nearly epidemic.  Our own bodies are declaring civil war. It can be genetics, lifestyle, or a complete mystery as to why someone ends up with an autoimmune diagnosis.  At our house, I and my son both have an autoimmune disorder. Mine is inherited, it is Hoshimotos Thyroiditis. It is treatable and not too hard to live with for me. Click here to read my post on how I help my own body find balance again with natural supplements.  My son's is not inherited. It is a rare condition called Parry Romberg Syndrome (PRS). From the outside, he looks like any other teen boy. On the inside, he has scarring, leaking vessels, nerves that have been attacked and never stop sending pain signals (Trigeminal Neuralgia, or TN).   His condition is harder to treat. We see many specialists...

This fresh light spring roll helps me stay on track and in my daily points. The recipe is super easy! I make a bunch and pack them with parchment paper between so I can snack for days or take them for lunch.  Spring Roll Recipe (1-2 points each) Spring Roll Wrappers (1 point each) Broccoli Slaw (0 points) Cole Slaw salad mix (0 points) Grilled or boiled chicken (0 points) R ice vermicelli (optional, 1 point for about .5 oz) Cilantro (this can be left out for those who don't like it) Here you can see my set up at my parent's house. I always roll on a wooden cutting board. If you look closely, you can see I bought pre-cooked chicken strips, and bagged salad. Saved loads of time chopping and cooking. I keep a skillet with hot water to soften the wrappers and set up my ingredients to make it convenient. Working quickly, first precooked vermicelli noodles, then the slaw mixes, and a strip of chicken and one or two cilantro leaves. Try to keep...

I am loving the new FreeStyle options at Weight Watchers!  Poached eggs (0 points) are my new best friend. Especially when they sit on top of a low point English muffin (2 points), avocado (2 points), and tomato (0 points)! For 4 points this is my favorite breakfast when I need something hearty. Vegan Taco Soup (fast method) ZERO points 48 oz Vegetable Broth 1 medium onion diced 1-2 tablespoons minced garlic  1 can black beans (rinse until water runs clear 1 can pinto beans 1 can petite diced tomatoes 1 can Rotel tomatoes 1 can corn 1 Tbsp chili powder 1 tsp cumin salt and pepper to taste Warm the onion on medium-low heat in the bottom of your soup pot with a few tablespoons of broth. Mix in the garlic. Then add all other ingredients until warmed through. That's it! SO EASY! Jiffy Cornbread (no egg or oil) 4 points for 1/9th of a pan 1 box Jiffy mix 1/2 cup unsweetened applesauce Mix together and bake according to the directi...