Beanstyle Meal Service
Description
Beanstyle offers healthy food around your table , so you can connect with friends and family to share and create new memories... Beanstyle offers the opportunity for you to free up valuable time to share meals with your family or friends through a "personalized meal service". Imagine knowing you will come home to a healthy meal ready and waiting, customized to your liking! Whether you're challenged because of busy parenting, long workforce hours, too many commitments, or maybe you're not quite sure where to begin when it comes to healthier eating...I assure you, you don't have to give up your favourite foods. Together, we'll work out meal plans that suit your schedule and your taste buds...and provide more opportunity to bring you back to dining at your own table, reconnecting with friends or family, cutting unnecessary fat, calories, and artificial ingredients.
Beanstyle food is full of flavour...it just happens to be good for you !
Tell your friends
RECENT FACEBOOK POSTS
facebook.comTimeline Photos
Here you go Marilyn, enjoy :) This chicken dish is delicious and freezes well, I have it over spiralized zucchini and sweet potatoes, but it's fantastic over anything! Indian “No Butter” Chicken [Beanstyle] White or dark meat can be used in this healthier version of “Butter Chicken”. Tomatoes, onions and ginger, with Indian flavours, with low fat sour cream added at the end make this a great option over rice or couscous 1 Tbs butter 1 cup chopped onions ` tbsp minced garlic 1 Tbs grated gingerroot 1 tsp chilli powder ½ tsp ground turmeric ¼ tsp cinnamon 1 can 19oz diced tomatoes, undrained 2 Tbs tomato paste 1 Tbs brown sugar ½ tsp salt ¼ tsp ground pepper 1 whole cooked rotisserie chicken, skin removed and meat shredded 1/3 cup light sour cream ¼ cup plain yogurt [I use Greek Yogurt] 1 Tbs minced fresh cilantro 1. Melt butter in deep skillet over med heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 min. Add tomato paste, gingerroot, chilli powder, turmeric, and cinnamon. Cook 1 more minute. Add undrained tomatoes , brown sugar, salt and pepper. Reduce heat to low. Cover and simmer 10 min, stirring occasionally. 2. Add cut up chicken, sour cream, and yogurt. Simmer, uncovered, for 5 more min. Remove from heat and stir in cilantro. Serve over rice, noodles or couscous. Servings: 5
Photos from Beanstyle Meal Service's post
Hey everyone! I had no intention of posting during this particular week, but...I just feel very inspired by my environment right now!! I'm in the most beautiful ski country outside of Montreal, spending special time with our daughter Shelsey celebrating her Birthday with her husband Max , and our precious Grandkids, Liam and Emma. We have an airbnb, it's very rustic and we feel like we're in heaven! Before we left home, I decided I wanted to make something rustic , and easy to feed a crowd..so I packed up the spices I wanted [since they're easy to transport], then I wrapped frozen venison burger in layers of newspaper and placed in a lunch size cooler [I know, crazy...but our kids would do anything for wild meat..and I aim to please lol]. Rick and I went to grocery store here in the beautiful Mountain Ski town of Saint Sauvuer to purchase the rest of the ingredients for a massive pot of Venison Chili...exciting! So this morning, this rustic log farmhouse is filled with a simmering pot of goodness to enjoy after a fun romp outside. Chili is one of those dishes that I never make exactly the same twice and is so versatile , so it's easy to throw whatever you can find in and chances are, it's going to be delicious! [I always sneak some veg in my chili, even veg haters don't seem to mind lol] It's so easy to eat well on a vacation, the secret is in a little bit of planning, make a "list" , go to the local grocery store...it's really as easy as that. So....being in an environment like this...how could you not want to make a huge pot of chili????!!!
Timeline Photos
Heyyyyy! :) I've been a bit invisible for awhile since I retired a little while back...but I have this "itch" that needs to be scratched, I'm missing my "Beanstyle Friends"! I'm still getting emails and messages about recipes and tips in the kitchen, so I've decided to share my dabbling a bit in one of my favorite places...the kitchen. I posted a pic of "Cauliflower Biscuits" yesterday, and have been getting a lot of response, public and private, so I figured this was a good time to get back into the game a bit :) Even though Rick and I love these little nuggets, so be fooled because they're low carb...I still love my carbs and wouldn't live without them! That being said, I'm not against a low carb dish that tastes good either! Soooo here you go...enjoy these gems, my new favorite snack! Make them and let me know what you think, the kids will love them! Cauliflower “Biscuits" Beanstyle 1.5 lbs cauliflower, separated into florets 1 large garlic clove 2 eggs or 1/3 cup egg whites 1 Tbs cornstarch 1/4 cup chives (finely chopped) 1/2 cup + 3 tbsp any firm cheese, shredded & tightly packed (I used Pepper Jack) 1/2 tsp salt 1/8 tsp black pepper, ground 2-3 tbsp green onion sprigs, finely chopped Cooking spray (I use Misto) 1. In a food processor, add cauliflower in batches and process until fine crumbs. Smaller than in my photos. In the last batch, add garlic. Preheat oven to 400 degrees F. 2. Preheat non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower and cook for 5 - 7 minutes or until a bit golden, stirring frequently and watching closely not to burn. 3. In the meanwhile, whisk the eggs in a medium bowl. Add cornstarch and whisk until dissolved. Add pre-cooked cauliflower along with cheese (except 3 tbsp), salt, pepper and green onions; mix well. 4. Line muffin tin with liners or use silicone muffin tin sprayed with cooking spray. Divide mixture evenly among openings and top with remaining 3 tbsp cheese. Bake for 25 minutes. Remove from the oven, let cool a bit and serve hot or cold (I like). 5. Storage Instructions: Keep refrigerated in a glass airtight container for up to 5 days or freeze for up to 3 months. Servings: 12
Timeline Photos
Are you ready for the best Summer treat ever???? Well this is it...Sangria Sorbet ! Yup :) We had a bit of a block party recently, and I made Sangria popsicles [and I forgot to take pics :( ] , but they were a hit! Surprisingly, there were some left over [maybe because I made enough for an army lol]. Being me and loving the idea of making something different out of them, I emptied them all into a container and there it was....sangria sorbet! Try this with your fav sangria recipe and you'll love it....cool, refreshing and delicious! A patio winner for sure! Enjoy :)
Timeline Photos
How do you eat your watermelon???? Well thanks to my daughter Alicia Bean ...I've totally reconnected with my love for this juicy treat! I just never think to buy it unless there's people coming over to help me eat it up since Rick's not a fan [what's up with that?] What I have discovered is...I don't need any help at all! lol This is my latest fav way of eating this succulent fruit...cut it in chunks, and grate some lime zest and some fresh ginger on top. Then add some finely chopped jalapeno [nope I'm not crazy], give that a toss...then add some chopped fresh mint and a big squeeze of juicy lime [if your lime won't give much juice, place in the microwave for 12-15 secs]. Here you have a fantastic easy dessert, snack or whatever in a snap! Sweet , spicy, and salty [because I like to add a tiny sprinkle of kosher salt to finish] all in one quick, easy, and healthy bowl! Trust me...if you try this, you won't need any help eating watermelon by yourself either! Enjoy! :)
Photos from Beanstyle Meal Service's post
Who loves eggs?????? ok, who doesn't??? Here are a couple of great methods to cook your eggs, whether you want a little change up, or you're feeding a crowd around your patio table [yeah Summer's coming] Slice a thick "ring" of onion and place it in a sprayed, heated non-stick pan. Season with salt, pepper. I like to add chili powder or any other flavours depending on what I feet like. You can flip it, or place a cover on top and just cook until soft and sunny side up...yum!! I also tried a thick ring of sweet bell pepper, it works too, but not quite as sturdy as the onion....either way, win! The other idea is great for a crowd or "batch" cooking ahead. Spray a muffin tin, crack an egg in each hole, and bake in a 350 oven for 10 - 15 min. Start checking at about 10 min, so as to not overcook. Wanna know the best thing about these methods?? YOU CAN FREEZE THEM! How's that for quick breakfasts, lunches or toppings on your fav foods!!! Get crackin guys :)
Photos from Beanstyle Meal Service's post
Did You Know Lemons Could Do All Of This????? What fewer people know is that lemons also have some unexpected uses. Here are seven ways the handy fruit can solve your trickiest kitchen dilemmas and help make your meals better :) Prevent Browning: A few squeezes of juice can do wonders for avocado, apples, bananas, and peeled raw potatoes, since lemon juice is just acidic enough to prevent the oxidation that turns produce brown. Try this trick the next time you’re doing meal prep ahead of time or when you set out a platter of fresh sliced fruit. Stop Rice From Sticking: Have a problem with clumpy rice? You’re in luck – adding a few drops of lemon to your cooking water helps prevent the rice from sticking together. Added plus? The lemon juice will also whiten your rice and keep it looking great on the dinner plate! Keep Brown Sugar Soft: The juice isn’t the only useful part of the lemon; its super moist and flavorful peel can work wonders in the kitchen too. Add a slice of the skin (with the pulp completely removed) to your box of brown sugar to keep it from clumping and hardening. Crisp Your Lettuce: No need to toss that limp lettuce! A little lemon juice and water can help bring your leaves back to life. To crisp up limp leaves, soak them in a bowl of cold water and ½ cup of lemon juice, then refrigerate for about an hour. The leaves will come out revived and ready for eating. Cook Perfect Hard-Boiled Eggs: Even if you’ve mastered perfectly hard-boiled eggs, try brushing the eggshells with lemon juice before adding them to the pot for a little added insurance. The lemon juice helps keep the shells from cracking while they cook, and it also makes them easier to peel once they’re ready to eat. Tenderize Meat: Lemon juice is a great meat tenderizer; the acidity gently breaks down the fibers in meat, leaving it scrumptiously fork-tender...I use it constantly in marinades. Enhance Flavor: Last, but certainly not least, lemon’s yummy flavor can totally transform a meal. It brightens up creamier dishes, balances the flavor in seafood, and is a great sodium-free substitute for sprinkling on salt. A bowl of lemons are even gorgeous sitting on your counter or as a centre piece in a clear glass vase :)
Photos from Beanstyle Meal Service's post
Have you ever been on a particular "food obsession" ?? Well I have been on this crazy cauliflower binge lately and am having a blast! This is such a versatile vegetable, and if you think you don't like it....you' wrong lol! I make a large amount and keep in the fridge, then I can dish out the amount I want and customize the flavours :) "Cauliflower Rice" I say....it's nutritious [but don't tell anyone that part], it's so delicious and it takes on any of your favorite flavours :) All you have to do is chop into chunks, place in your food processor, and pulse a few times until the consistency of rice [important to "pulse"] . Here's a few of ideas I've enjoyed lately: * Add grated carrots, finely chopped kale, green onion and garlic to your cauliflower rice [or any veg you have in your fridge]. Heat a small amount of olive oil in your non-stick pan and saute, I added curry powder, cumin and smoked paprika [salt and pepper of course], it only takes a few minutes! * Add soy sauce, grated ginger and green onion to your veg and cauliflower mix for a delicious veggie rice :) * Saute your cauliflower mix, salt & pepper, add chili power, oregano and cilantro. Top with egg and avocado, [I add hot sauce]...hello!! * Saute using salt & pepper, thyme, rosemary and oregano, top with chunks of chicken breast, green onion and parsley...yum! * Saute using salt & pepper, oregano, thyme, smoked salmon, feta, and radish for some crunch...and always a fresh herb :) Now that my chives are up, I sprinkle everything I eat with them! The sky is the limit with this, try your own twist or one of these...you'll feel lighter and will have packed more veg into your day...let me know what your creations are :))
Photos from Beanstyle Meal Service's post
Finding it hard to hold down the munchies between meals?? Sometimes we tend to just grab whatever is easiest or closest, no matter how unhealthy it is, promising to choose wiser tomorrow... well....the secret is totally in the planning! We love these protein bars, and you don't even have to bake them!, yayyyy! No one needs to know they're good for you, but they will know they're delicious! I love making these because they really do taste like cookie dough, and come on, just the name alone makes these worth the try. I wrap each one individually and throw them in the fridge or freezer, then it's a "grab and go"...gie these a whirl, add dried fried fruit, or any kind of nuts...make them your own...enjoy! Cookie Dough Protein Bars [Beanstyle] They may taste like cookie dough, but these protein powerhouses pack in a whopping 12 g of protein (and only 4 g sugar!) per bar. ¾ cup canned chickpeas, rinsed and drained 2 scoops (58 g) plain or vanilla protein powder ¾ cup nut butter 2 cup almond flour ¼ cup maple syrup ½ tsp ground cinnamon 1 tsp vanilla extract ¼ cup chocolate chips (like Enjoy Life) 1. LINE an 8" square pan with parchment paper. 2. PROCESS chickpeas, nut butter, almond flour, maple syrup, cinnamon and vanilla in a food processor until mixture forms a rough dough. 3. STIR in chocolate chips. 4. PRESS mixture evenly into pan until smooth. 5. CHILL in freezer for 15 minutes, then cut into 12 bars. 6. LAYER bars between waxed paper and store in an airtight container. Will keep in the fridge up to 2 weeks and in the freezer up to 2 months. Servings: 12
Photos from Beanstyle Meal Service's post
Hey guys :) We all love to hear about ways to cut down on waste in our kitchen [we all know that's my pet peeve! ]...here's a few hacks that really work for me, I hope you find them useful :) If you wrap your celery in foil, it can last up to 4 weeks!!! Yup, true! If [and that's a big "if" in my house] you have leftover wine...pour it into ice cube trays and freeze...it's perfect for stews and sauces, proteins love to be cooked in wine! Just place in ziplock bag after the cubes are frozen...don't forget to label :)) When you buy fresh herbs, how do you store them? I wash and dry them, place in the glass of water like you would flowers, then fit a plastic bag over the top and place in the fridge [except for basil, it does NOT like the cold so keep it on your counter]. This makes them last soooo much longer :)
Photos from Beanstyle Meal Service's post
Do you have someone in your home who is a little finicky when it comes to veggies? Here's some fun [and sneaky] ways to incorporate more of what we really need into our meals! How To Prepare Vegetable Purees You’ll Need: Large stock pot with steamer/basket (you could also use a rice cooker) Immersion Blender, Food processor, or Blender (immersion blender works the best) Containers to freeze purees (plastic baby food containers with lid, ice cube trays, muffin tins, snack size zipper-style baggies) Veggies To Try: Beets ,Broccoli, Butternut Squash, Carrots, Cauliflower, Parsnip, Peas, Red Pepper, Spinach, Sweet Potato [Instead of steaming I like to roast these veggies to get a richer flavour.] Cook & Puree: Using one type of veggie at a time, wash, trim ends, peel (if applicable, I like to leave peels on whenever possible], cut off any imperfections, then cut into large chunks. Use enough of the veggie to fill your pot, then cover and cook until soft. You can let the veggies cool, or you can puree them while they are still warm. If using a food processor or blender, and the veggies aren’t blending well, just add a bit of water until the mixture starts pureeing smoothly (this is why the immersion blender is best, as you don't need to add any water). Once cool, scoop into containers (1/4-1/2 cup portion sizes), don't forget to label, you'll never remember what that is down the road, then freeze. Adding Purees To Your Recipes: Defrost in the microwave the amount you think you can add to your recipe without altering the flavour. When making a batch of spaghetti sauce, I would use about ½ carrots, ½ cup cauliflower, and ¼ cup red pepper purees. You could even add a ¼ cup of spinach – but just be careful as too much spinach can really alter the flavour. Also, try to make sure you don’t alter the color of your recipe, unless that doesn't matter to you, then by all means go for it! For example, if you’re making a white cream sauce, don’t add spinach or red pepper – instead you could add cauliflower. Recipe Ideas Here are a few ideas of purees to include in your favourite recipes (add one or more different types of veggies – its all up to you!) Add broth or stock, some seasoning and you have a delicious soup using any pureed veg! -Macaroni & Cheese: Butternut Squash, Cauliflower -Spaghetti Sauce: Carrot, Red Pepper, Cauliflower, Broccoli -Tuna Salad: Cauliflower -Mac & Cheese: Cauliflower, Squash -Burgers: Carrot, Red Pepper -Stew: Anything! -Quesadillas: Butternut Squash, Cauliflower, Carrot (mix in with the cheese) - Go "halves" with mashed potato to lighten up and lessen the carb load When you cook veg, cook extra to puree, it takes no more time out of your day.... Honestly, there's no rules here! If you like it, you can add it, be sneaky, no one needs to know ;) Enjoy :)
Timeline Photos
Who doesn't like "anything" on a stick!! It's just more fun to eat...and ....if you've got a sweet tooth wanting something fun to eat, this is for you :) I've done so many of these "Brownie Pops" for clients and it's always a win. Sooooo easy...just take your favorite brownie recipe, bake it and let it cool. Take spoonfuls and roll into balls. [This can be done ahead and frozen if you like] Melt whatever kind of chocolate you love, here I've used dark, white, and butterscotch. I also add a tsp of coconut oil in with the chocolate while it's melting, it makes it so creamy smooth and better for dipping. Insert a sucker stick into each ball and dip into the chocolate. I have a container with floral foam ready so I can stick the sucker into it and the chocolate can harden without being disturbed. Sprinkle whatever you want on the chocolate while it's still soft. Here I used toasted coconut, red sprinkles and multi colored sprinkles. I used food coloring to make colored sugar to stick them in to serve. You can finish them completely and then freeze them if you like...you look like a rockstar when you pull these out for guests! :))
Quiz
