Friday, September 28, 2012

Tuna Pasta Salad

Some of you may know that I hate to waste food! So many people in the United States and around the world are food insecure. According to the EPA, in 2010 over 34 million tons of food waste was generated. 34 MILLION TONS!!!!! Now, I am sure a large part of that is food bits that couldn't be consumed (peels and such), but think about the mouths we could feed if we all took time not to waste food?

I am always saving and eating my leftovers in an effort not to waste food. Sometimes, eating the same thing 2 days in a row can be boring so I often try to revamp it. This recipe is completely made up of leftovers minus the tuna. Here we go!

1 can tuna in water, drained
1/2 cup leftover cooked spinach
1.5 cups leftover cooked whole wheat ziti pasta
1/2 cup heirloom tomatoes (almost at shelf life)
2 tbsp fat free cream cheese (last bit of the container)
2.5 tbsp low fat mayo made with olive oil
Onion Powder
Garlic Powder
Paprika -optional
Red pepper flakes- optional

1) In a large bowl, add a tiny bit of water to pasta and mix. This will help break the stuck pieces apart.
2) Slice tomatoes in half and add to pasta.
3) Add spinach, mayo and cream cheese.
4) Using a wooden spoon or spatula, mix ingredients thoroughly.
5) Season with spices to taste. I generally use the tiniest bit of salt and more seasoning. The paprika and red pepper add a nice pop of flavor.

1) Think about your leftover recreations when making your main meals. If you know you may have too much  of an ingredient, keep in mind ways to use it the next day.
2) You can swap chicken/turkey for tuna in this recipe and it will still be delicious!

Have a Delicious Day!

Peanut Butter Banana Whippers

Whip it Good!
So my darling fiance and his family LOVE ice cream! I mean LOVE LOVE LOVE ice cream! I have definitely caught the ice cream bug from them and enjoy it once in a while. About 2 years ago, I went to a fabulous restaurant in Philadelphia owned by my best friend's friend Rocco. The restaurant is called Fuel and features a substantial menu of fresh, organic ingredients and all under 500 calories. Now, I know some of you are thinking, "Yeah, and it all probably taste like paper." Nope! The food is filling and flavorful!
Well, to get on with the story, my friend told me about these Banana Whips that Fuel sells. She described it as ice cream but without the guilt. Sounds good to me! When I tried them, I ordered the Nutella Banana Whips and oh my goodness, delicious! So here are my rendition of the Banana Whips!

2 bananas, sliced and frozen
2 tbsp peanut butter (I used organic, but any will do)
Ground Cinnamon

(Yes, that's it!)

1) In a food processor, puree the frozen bananas until smooth. You may need to pulse the processor a few times to pull the banana down toward the blade. Use a silicon spatula or wooden spoon to push down banana. Whip for about 30 seconds more.
2) Add peanut butter and puree until completely incorporated.
3) Using a silicon spatula, scoop banana whips out of food processor bowl and into an air-tight, freezer safe container.
4) Scoop your own portion out and sprinkle with cinnamon!

a) This simple recipe can be adapted in a million ways! Add nutella (like fuel), berries, protein powder, anything! You name it and it will probably taste amazing!

Kale Chips!

I didn't have time to take a picture of my finished product because I was Skyping with a friend and munching away. This is what they look like when done!
Photo Credit:  Kalyn's Kitchen
So I posted a photo of kale chips on my Facebook page a while back and I have gotten a lot of requests for the recipe. Kale is one of the world's superfoods and is very high in Vitamins K, C & A! It is high in fiber and pretty darn delicious, too!

I am a potato chip kind of person. I love the crunchy, salty, greasy aspect of it. But guess what? Crunchy, salty, greasy isn't great for your outsides or insides. Kale chips are a perfect way to get the craving for the crunchy, salty, greasy without all the negative side effects.

1 bunch kale
Olive oil in a misto (or olive oil spray)
Sea Salt Grinder
Black Peppercorn Grinder
Baking sheet pan

Preheat oven to 400 degrees F.
1) Thoroughly wash and dry kale.
2) Using a knife, slice the leafy portion off of the center stem of all of the kale.
3) Cut the kale leaves into "chip sized" portions. I like tortilla sized kale chips, about 1 inch x 2 inch.
4) Spray olive oil on the sheet pan.
5) Spread kale out on the sheet pan. Try not to let leaves overlap. You may need to make two batch or use 2 sheet pans.
6) Lightly spray the kale with the olive oil. The idea is to provide a light coating and not soak the kale. Soaking it will cause the kale to get soggy and not achieve the crispy, chippy effect.
7) Using the sea salt and peppercorn grinders season to taste.
** Kale doesn't need much seasoning so I wouldn't advise going overboard with the salt. The natural flavor is delightful. Enjoy it!
8) Bake for 7-10 minutes. Keep an eye on your kale. If the edges begin to darken, it's done.

a) Save the stems of the kale in a freezer bag to make your own vegetable stock! Mmmm!
b) Kale smells absolutely putrid as it bakes. PUTRID! Don't let it discourage you from trying this tasty, healthy snack!

Kale me, baby!

Have a delicious day!!!! xoxox

Monday, September 3, 2012

Pumpkin Blueberry Quinoa Bake

Pumpkin Blueberry Quinoa Baked with apple butta on the side! Mmmm!
Hey there readers!
So I know I am always making the "will blog more" promise! Sorry I have been away for some time! School and internships are very intense but I am surviving!

Below is a recipe I modified from a pin that my good friend Danielle put up on Pinterest. Of course I can never leave a recipe alone. So here is my modified bake! Please note- this is not a sweet breakfast food. Quinoa has a nutty flavor and the pumpkin is not noticeable at all. I am working on a more Autumn Friendly version of this but with oats.

Have a delicious day & enjoy!

2  cups quinoa, cooked and cooled
1 cup blueberries divided
1 cup pure plain pumpkin
2 eggs, beaten
1/2 cup egg whites
1/3 cup vanilla almond milk
2 tbsp maple syrup 
2 Tbsp brown sugar
1 Tbsp vanilla extract
1 Tbsp cinnamon 
Optional: apple butter
Optional: flaxseed


1. Preheat the oven to 375ºF and grease 8-by-8-inch baking pan
2. In a small bowl, whisk together eggs, almond milk, brown sugar, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
3. Add pumpkin to egg mixture and whisk until completely mixed. 
4. Add quinoa to egg mixture. Stir with a large spoon to combine. Pour 1/2 into the baking dish and spread it around to ensure that it’s even.
5. Sprinkle in half of the blueberries and pour remaining quinoa mixture on top.
6. Sprinkle last half of blueberries on top of mixture.  Sprinkle about a tbsp of flaxseed on top if you have it.
7. Bake for 20 to 25 minutes until set and golden.
8. Cool completely and cut into squares. Serve with a dollop of apple butter.

** To make sweeter: you may add about a Tbsp of honey or additional brown sugar to the egg mixture.