tag:blogger.com,1999:blog-58103886496991671182024-03-05T11:16:30.568-08:00The Healthy AngelThe Good, The Healthy & The UglyAngel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-5810388649699167118.post-38765584456200164742017-01-11T17:57:00.001-08:002017-01-11T17:57:52.448-08:00Major Baby Food Batch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4b0LEgSdkTnJgWGJ5VkENqIC7uvkVMndw1Acwmr9tyomWD_3Wycr5LYIieNRaaPgSQHvC8bLji2KYcPaPDE-icuwNZ1yrYwa_NctAXhYTO8HMw5GoOaqb1-KFr4MqxQwQXmhE7xVch-o/s1600/IMG_20170108_212733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4b0LEgSdkTnJgWGJ5VkENqIC7uvkVMndw1Acwmr9tyomWD_3Wycr5LYIieNRaaPgSQHvC8bLji2KYcPaPDE-icuwNZ1yrYwa_NctAXhYTO8HMw5GoOaqb1-KFr4MqxQwQXmhE7xVch-o/s320/IMG_20170108_212733.jpg" width="320" /></a></div>
I had planned for a major baby food recipe session the other day and thought I had made enough food for 2 weeks.....well my Bambino decided otherwise and is likely bouncing through a growth spurt. He is eating and accepting so many new foods (which is exciting) but I NEED to step up my game with his meal planning. That being said, this batch would likely make enough purees for a baby not in the throws of a growth spurt for a week to 2 weeks depending on the appetite. This whole batch took 1 hour! I'll write up a separate post for tips and tricks with making large amounts of foods in short periods of time.<br />
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Side note: Apologies for my varying storage container sizes! I ran out of my little snack zip top bags so I was a little all over the place tonight!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGs3y1eoFsM5zDlToJrQIHro8bTHrHUVMdpWug4tDRDQrlQPpuNep9RGm3gAEzHzIRuwfA_Q4QPKSkAmPNrFbauc7hnJZGD6aMO0ABbMFn6a1Q3ygr4fCxk2-FzqlAWRbqQcPOaKz70W0/s1600/IMG_20170108_194901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGs3y1eoFsM5zDlToJrQIHro8bTHrHUVMdpWug4tDRDQrlQPpuNep9RGm3gAEzHzIRuwfA_Q4QPKSkAmPNrFbauc7hnJZGD6aMO0ABbMFn6a1Q3ygr4fCxk2-FzqlAWRbqQcPOaKz70W0/s320/IMG_20170108_194901.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for success :-)</td></tr>
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<br />
Ingredients:<br />
1 cup frozen broccoli<br />
1 cup frozen corn kernels<br />
1 cup frozen pineapple chunks<br />
1 cup frozen mango slices<br />
5-6 large frozen strawberries<br />
1 small, fresh zucchini, ends cut off<br />
1 avocado, <br />
<br />
<br />
pitted<br />
1/2 cup unsweetened applesauce<br />
1 small banana, peeled<br />
1/4 cup frozen blueberries<br />
21 raisins<br />
baby oatmeal - I love Beechnut brand, see <a href="http://www.beechnut.com/foods/stage-1/" target="_blank">here </a>for more info.<br />
baby rice cereal<br />
1 cup quick cook barley - uncooked<br />
12oz breast milk or prepared formula<br />
<br />
Also used: cauliflower, spinach, white bean and butternut squash purees I had made already a few weeks back. Make sure they are refrigerator thawed before using.<br />
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<u>Tools</u><br />
<u><br /></u><a href="https://www.babybullet.com/site/whatyouget.html" target="_blank">Baby Bullet</a> - milling blade, blending blade, small blending container (3), small steaming baskets (2)<br />
<a href="https://www.babybullet.com/site/accessories.html" target="_blank">Baby Bullet Turbo Steamer</a><br />
spatula<br />
<br />
1. Fill the Turbo steamer with 1 cup of water.<br />
2. Add broccoli to one steaming basket and corn to the second basket.<br />
3. Set steamer to 4 and begin steam cycle, allow to run the full cycle<br />
4. Pour the quick cook barley into the blending container with the milling blade. Mill for 90 seconds or until smooth. Add to an airtight container for future baby food. Wash out the blending container and set aside to dry.<br />
5. Once the broccoli and corn are completed steaming, add each vegetable to its own blending container with the 4 prong blending blade. Add 2oz breast milk or formula to each container. Blend for about 30 seconds or until smooth. Wash out steam baskets.<br />
6. Add blueberries and banana to their own steam basket, set to 2 and allow to run through the whole cycle.<br />
7. Add white beans, 1/2 corn, 1/2 banana to one of the used containers with 1-2 oz of breast milk or formula. Blend until smooth. Add to storage container of your choice, I go with zip top bags, label with mix and date. Set aside.<br />
8. Add 1/2 broccoli, cauliflower and 1/2 banana to a different container with 1-2 oz breast milk or formula. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside. Wash out steam baskets.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgunNhMpdlgXnRh9mNIthpTamdMDpQaSBlVH52QTp1wgbzIfMz9ae-Pm16Ahwv0cDt5LWt4cMB86fSnyks2C2WxylYjPs7EDZBfPRDOFudKcHzZbdTxYYmCRX4AgAySuhlANGklkXapY/s1600/IMG_20170108_211041.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgunNhMpdlgXnRh9mNIthpTamdMDpQaSBlVH52QTp1wgbzIfMz9ae-Pm16Ahwv0cDt5LWt4cMB86fSnyks2C2WxylYjPs7EDZBfPRDOFudKcHzZbdTxYYmCRX4AgAySuhlANGklkXapY/s320/IMG_20170108_211041.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado Broccoli Strawberry </td></tr>
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9. Add avocado and strawberries to their own steam basket. Set to 2 and run through whole cycle. Check the water level to see if it needs to be refilled.<br />
10. Add remaining broccoli, 1/2 avocado and 3 strawberries to a blending container, blend 30 seconds or until smooth. Transfer to a zip top bag, label with mix and date. Set aside. Wash out steam baskets.<br />
11. Add mango and pineapple to their own steam baskets. Set to 4. Allow to run through the entire cycle.<br />
12. Mango and pineapple are new foods so I want Bambino to try them on their own first. Add each fruit to its own blending container with the 4 prong blending blade. Add 2oz breast milk or formula to each container. Blend for about 30 seconds or until smooth. Wash out steam baskets. Add each puree to its own individual zip top bag and label with fruit name and date. Set aside.<br />
13. Add raisins and chopped zucchini to their own steam baskets. Set to 4. Allow to run through the entire cycle.<br />
14. Add raisins to blending container with the milling blade and 2oz breast milk or prepared formula and blend for 60 seconds or until smooth. Add 3 tbsp baby oatmeal, 2 tbsp applesauce and 1 tsp cinnamon with an additional 2oz breast milk. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside.<br />
15. Add zucchini to a blending container with remaining avocado and strawberries + 2oz breast milk or prepared formula. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside.<br />
16. Add spinach, remaining strawberries, blueberries and 1 tbsp rice cereal to a container with 1 oz breast milk or prepared formula. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside.<br />
17. Blend remaining white beans, butternut squash and 2 tbsp applesauce.<br />
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After all of these steps you should have to following baby food purees:<br />
Mango<br />
Pineapple<br />
White Bean, Butternut Squash, Applesauce,<br />
Spinach Blueberry Strawberry Rice<br />
Zucchini Avocado Strawberry<br />
Apple Cinnamon Raisin Oatmeal<br />
Broccoli Avocado Strawberry<br />
Broccoli Cauliflower Banana<br />
White Bean Corn Banana<br />
milled barley for hot cereal<br />
<br />
Whew! That was a lot to whip up but it's all wholesome, balanced, homemade, pureed goodness!<br />
If you try one of these, please let me know if your baby likes them!<br />
<br />
Have a delicious day!Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-49185807984493934762017-01-02T18:26:00.003-08:002017-01-11T17:00:47.675-08:00Peaches and Quinoa Baby Food Blend<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCvxDE8kjOV2zFRpwkSfKCOoVfbGCEk_IWSY9nJ-NgGAiizQEYra9kl6flm6SBMUVLihyphenhyphenV0ZZBAISfNnm-CLtCdJQCvCiS3m5_JVgDguvj9kXFs8eerAwjB2kbTDtVu2aABdc9Hq6mtM/s1600/IMG_20170102_193535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCvxDE8kjOV2zFRpwkSfKCOoVfbGCEk_IWSY9nJ-NgGAiizQEYra9kl6flm6SBMUVLihyphenhyphenV0ZZBAISfNnm-CLtCdJQCvCiS3m5_JVgDguvj9kXFs8eerAwjB2kbTDtVu2aABdc9Hq6mtM/s320/IMG_20170102_193535.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The look of baby food SUCCESS!</td></tr>
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The world of baby food has me working with a lot of unusual combinations but my little man LOVES some of them! Tonight I decided to pair one of my favorite grains (quinoa) with peaches. This recipe makes a very smooth baby food with little to no clumps. If your child can take more chunky foods, skip step 6 and just combine your quinoa and peach mixtures. <br />
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Before getting started on any baby food recipe, I stick my little dude in his high chair and give him something to play with. I think it's important for him to see mommy cooking healthy goodies for him. Tonight his toy was actually an appetizer! I placed a frozen peach into the <a href="http://www.booninc.com/products/pulp" target="_blank">Boon Pulp Silicone Feeder</a> and he went to town!<br />
<br />
<u>Tools</u><br />
<u><br /></u><a href="https://www.babybullet.com/site/whatyouget.html" target="_blank">Baby Bullet</a> - milling blade, blending blade, small container (2)<br />
<a href="https://www.babybullet.com/site/accessories.html" target="_blank">Baby Bullet Turbo Steamer</a> <br />
spatula<br />
bowl<br />
baby spoon - I love the <a href="http://www.nuk-usa.com/gerber-graduates-rest-easy-spoons-5pk/1034135.html" target="_blank">NUK Gerber Graduate Rest Easy Spoons</a><br />
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<br /></div>
<br />
<u>Ingredients</u><br />
1/2 cup frozen peach slices<br />
1/4 cup dry quinoa - I used red quinoa <br />
3-4 oz pumped breast milk or mixed formula <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhina6Ie7e9QhfZUD4nO1N8iDdN5G27kbWToY_6hJ0He35m2zCOUMrQcNC1tnaV1DPWHpfRFy88GYk46qFPFLhNjiPwea0fonvJmqlV6YGxF-lyviMmJrJrwtaA2P7S7ZrT_YFRAKfWAmc/s1600/IMG_20170102_1922452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhina6Ie7e9QhfZUD4nO1N8iDdN5G27kbWToY_6hJ0He35m2zCOUMrQcNC1tnaV1DPWHpfRFy88GYk46qFPFLhNjiPwea0fonvJmqlV6YGxF-lyviMmJrJrwtaA2P7S7ZrT_YFRAKfWAmc/s320/IMG_20170102_1922452.jpg" width="320" /></a></div>
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1. Fill the base of the Baby Bullet Turbo steamer with 1 cup of water. Place one of the slotted steam trays onto the steamer. Drop your peach slices into the 2 steam trays and place on top of the slotted steam tray. Cover with the vent lid and set to 3. Let the steamer run for the entire 3 cycle. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImxJaBLcxwLCNQibz0EHCvCgKeG9JJt_W9Xh5ElioNHAAAtLUmzOdg9EgkTlSOdAOl1OmRDbPugdYquXhX2EeRCZAOpEBtx1wqtQXufRmbxT0rj7zYXP5qkBOm1uz3U_NEY4GaL2wrd8/s1600/IMG_20170102_192325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImxJaBLcxwLCNQibz0EHCvCgKeG9JJt_W9Xh5ElioNHAAAtLUmzOdg9EgkTlSOdAOl1OmRDbPugdYquXhX2EeRCZAOpEBtx1wqtQXufRmbxT0rj7zYXP5qkBOm1uz3U_NEY4GaL2wrd8/s320/IMG_20170102_192325.jpg" width="320" /></a></div>
2.While the peaches steam, start on your quinoa. Add the quinoa to a one of the small Baby Bullet containers and attach the milling blade. <br />
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3. Mill the quinoa for 20 seconds, check to see if it is smooth, if not pulse for an additional 5-10 seconds <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAb4AnSb97u4MRBMFA6U_ZznP-eIljrzooq8Dl3GYJTB5RDr-eUZJok_jB2ZPuuUJYvAYvGD1eJfrRFc4g-KJ7WbVknXJuqNubGzDpDMpbbRcUgIQSBy7uu_nQ-XqrDIwY-fEJ58JNb2I/s1600/IMG_20170102_192310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAb4AnSb97u4MRBMFA6U_ZznP-eIljrzooq8Dl3GYJTB5RDr-eUZJok_jB2ZPuuUJYvAYvGD1eJfrRFc4g-KJ7WbVknXJuqNubGzDpDMpbbRcUgIQSBy7uu_nQ-XqrDIwY-fEJ58JNb2I/s320/IMG_20170102_192310.jpg" width="240" /></a></div>
4. Take 2 tablespoons of the milled quinoa and mix with 1-2oz of breast milk or formula (more or less based on how thick you want the quinoa to be). Place in a microwave safe bowl and microwave for 15 seconds. Stir until completely mixed. Set aside. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVz7LQeRaddfbgrm3YZar8HB7eqspBUb3eijNxBlrf6yx0xM8wndpoV_mawEOU3160JPCNsGgGCpTDerDV7JvYhbXdmMgW88HYh5WVCISl0fbICGnz9fH9E2e04UCPzLG3GBMjZb3JUAU/s1600/IMG_20170102_193034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVz7LQeRaddfbgrm3YZar8HB7eqspBUb3eijNxBlrf6yx0xM8wndpoV_mawEOU3160JPCNsGgGCpTDerDV7JvYhbXdmMgW88HYh5WVCISl0fbICGnz9fH9E2e04UCPzLG3GBMjZb3JUAU/s320/IMG_20170102_193034.jpg" width="240" /></a></div>
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5. Take the second small container and add the steamed peaches and remaining breast milk or formula. Close tightly with blending blade. Blend for 20 seconds or until the peaches are completely smooth (see spoon photo). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Yrl71x6BhlsaXsb99pYhwP4G2khZJE0u1kJgkh3tvltrcSNhrWX28Sf3917-8xtHhKlUhdvDvsryPMhSxv1VEDOiPdGslLVn7v8aNpno8UMFKwgpemya4-7AXwXSKEjk3GEUteSFs1Y/s1600/IMG_20170102_192825.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Yrl71x6BhlsaXsb99pYhwP4G2khZJE0u1kJgkh3tvltrcSNhrWX28Sf3917-8xtHhKlUhdvDvsryPMhSxv1VEDOiPdGslLVn7v8aNpno8UMFKwgpemya4-7AXwXSKEjk3GEUteSFs1Y/s320/IMG_20170102_192825.jpg" width="240" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0ydQu2gg0T0LX80RpavcBV4q4pCdtW93Jf9q_OBotTbzlbCyYY_mskmtB0IijDXAwwV5TdrmFNsFtEAlqxGBjNnZT8_H8qXzofK5rOzpSpwoZMBD7ulPpQ-iYhPIWTvwozoROV5Fe2o/s1600/IMG_20170102_192925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0ydQu2gg0T0LX80RpavcBV4q4pCdtW93Jf9q_OBotTbzlbCyYY_mskmtB0IijDXAwwV5TdrmFNsFtEAlqxGBjNnZT8_H8qXzofK5rOzpSpwoZMBD7ulPpQ-iYhPIWTvwozoROV5Fe2o/s320/IMG_20170102_192925.jpg" width="240" /></a><br />
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6. Pour out the peaches into an airtight storage container leaving about 2-3 tablespoons in the blending container. Add the cooked quinoa mixture to the peaches and blend for 10 seconds. <br />
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7. Serve warm (from the blender) or chilled! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_t0w7yVRUQe_71wvKZwk4-ApDagklO-KgH8DhrC34JaCjXDBrUH21CW96i1W4TF2ZF51b6ZItoyjwrHfqm4mKoNg5cCldgUOZVFacba4riWGMgDmGwAAdVdIBj3LwtuM0BwA8S8oMFk/s1600/IMG_20170102_194711.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_t0w7yVRUQe_71wvKZwk4-ApDagklO-KgH8DhrC34JaCjXDBrUH21CW96i1W4TF2ZF51b6ZItoyjwrHfqm4mKoNg5cCldgUOZVFacba4riWGMgDmGwAAdVdIBj3LwtuM0BwA8S8oMFk/s320/IMG_20170102_194711.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like mustard, taste like peach sorbet!</td></tr>
</tbody></table>
<br />
<img height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0ydQu2gg0T0LX80RpavcBV4q4pCdtW93Jf9q_OBotTbzlbCyYY_mskmtB0IijDXAwwV5TdrmFNsFtEAlqxGBjNnZT8_H8qXzofK5rOzpSpwoZMBD7ulPpQ-iYhPIWTvwozoROV5Fe2o/s320/IMG_20170102_192925.jpg" style="left: 383.16px; opacity: 0.3; position: absolute; top: 2809.41px;" width="72" />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-32261276261091326942017-01-02T17:30:00.001-08:002017-01-11T17:01:05.060-08:00It's been a while....So, where do I begin? My last blog post was on January 19, 2015 (714 days to be exact) and since then, quite a bit has changed in my life! I am still a Registered Dietitian but I now work in pediatrics (yay!). I also became a mommy!!! My little man is amazing and is just about 7 months old at this point. My life's focus has totally changed but my roots still remain in healthy living and fitness (working on that a bit.....). My son has been eating baby food since he was about 5 months old and so far has no allergies! I make almost all of his baby food, so I decided a good way to get back into blogging is to journal what I do for him and myself; let's see where this takes us! Check out my labels for baby food to find everything I'll post until I makeover the page. <br />
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Have a delicious day! <br />
<br />
AngelAngel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-82873634940855551492015-01-19T10:48:00.001-08:002015-01-19T10:53:26.530-08:00Oatmeal Bake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44QV9i5LuYruCYCPSzLpMUJPPF-xmIgchwrLFzXRxk8xVRGfD5RSK9583ng1H-9Pq09udZvBCwogZLG5HCxkhrKM9_Q2eqQh2-Cj1A19lMQ1Mj1MfBtK7ITcLEdLta6d23wilrZtjiuk/s1600/20150118_212930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44QV9i5LuYruCYCPSzLpMUJPPF-xmIgchwrLFzXRxk8xVRGfD5RSK9583ng1H-9Pq09udZvBCwogZLG5HCxkhrKM9_Q2eqQh2-Cj1A19lMQ1Mj1MfBtK7ITcLEdLta6d23wilrZtjiuk/s1600/20150118_212930.jpg" height="320" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holy YUM!</td></tr>
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<br />
<br />
This recipe is a meal prepper's dream!!! I had seen one of my absolutely amazing friends, Sarina, post photos of this over and over and finally I had to make it. Sarina is a sensational mom, Beachbody coach, Zumba instructor and a great friend. She is seriously the bees-knees and she knows her stuff!!! If you are interested in her coaching, etc check out her page: <a href="http://www.beachbodycoach.com/esuite/home/sarinamiriam" target="_blank">Sarina's Beachbody Page - what whaaaaat!</a> This is not my brain child at all but I had to share given the ease of making this, the flexibility to make variations and how darn GOOD it was!!! This recipe is from <a href="http://brokeandbougie.blogspot.com/2013/10/breakfast-for-week-clean-eating-berry.html" target="_blank">Broke and Boujie</a>, although I did modify the maple syrup a little (because you guys know how I feel about sugar). <br />
<br />
<span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
<br />
Ingredients:<o:p></o:p></span><br />
<br />
<ul type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2
cups Old Fashioned Oats (or Steel Cut)</span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4
Cup Natural Maple Syrup </span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
Tablespoon Cinnamon <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
tsp baking powder<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
Cup Raspberries </span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
Cup walnuts, chopped <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2
Cups unsweetened Almond Milk or Coconut Milk </span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
large egg </span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
Tablespoon Vanilla Extract<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 8pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Georgia",serif; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
Banana, peeled and sliced</span></li>
</ul>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: "Georgia",serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat the oven to 350 degrees.<br />
<br />
In a large mixing bowl, combine the oats, syrup, cinnamon, baking powder, half
of the raspberries and walnuts. Mix well.<br />
<br />
In a separate bowl, combine the milk, egg and vanilla. Stir until the egg and
vanilla are totally beaten in.<br />
<br />
Spray a brownie pan with cooking spray or olive oil or coconut oil. Spread the
oatmeal mixture out evenly in the pan. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: "Georgia",serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pour the milk-egg mixture over top of the oat mixture. Shake
the pan gently to spread the liquid evenly. <o:p></o:p></span></div>
<span style="font-family: "Georgia",serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
Top it with the remaining raspberries, walnut and banana slices and throw it in
the oven for 35-40 minutes and enjoy the amazing smell. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: "Georgia",serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Let it cool before you eat it.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: "Georgia",serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Georgia",serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Alternate
Toppings:<o:p></o:p></span></u></b></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Trebuchet MS"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Trebuchet MS";"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif;">Blueberries, banana and cashew<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Trebuchet MS"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Trebuchet MS";"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif;">Almonds, strawberry, blackberry <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 8pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; line-height: 107%; mso-bidi-font-family: "Trebuchet MS"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Trebuchet MS";"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif;">½ cup pumpkin puree, 1 tbsp pumpkin pie
spice and pecans <o:p></o:p></span></div>
Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-90643052875767341692015-01-19T10:40:00.001-08:002015-01-19T10:54:44.815-08:00Kale & White Bean Quesadilla <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFC3GEkeQV0EwavZvcZvKndYjgy0kCHzxk_sVOwnvv9-6cnhlrDkj6fj9i1X0DLCZ6Ozq65al6NnvMhPMjRn5r-jNfourCfokNH7nLwPCJVJIUu7rQ_EaZUUBvzpcIxzgSNO23rEY-_M/s1600/10801846_10153284680115101_942912666829756801_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFC3GEkeQV0EwavZvcZvKndYjgy0kCHzxk_sVOwnvv9-6cnhlrDkj6fj9i1X0DLCZ6Ozq65al6NnvMhPMjRn5r-jNfourCfokNH7nLwPCJVJIUu7rQ_EaZUUBvzpcIxzgSNO23rEY-_M/s1600/10801846_10153284680115101_942912666829756801_n.jpg" height="320" width="320" /></a></div>
Who doesn't LOVE cheese? I know, I know, I am a dietitian and I know what cheese is and what it can do to your body. That being said- it's still amazing and delicious. If used correctly, you don't need a lot to make a flavor impact on your dish and still eat something super yummy. <br />
<br />
I have been feeling a little uninspired as of late for some new recipes so I turned to old faithful, <a href="http://www.pinterest.com/" target="_blank">Pinterest.</a> As always, I was diving through hoards of unhealthy recipes and looking for something special. Then I found the inspiration for these quesadillas from the blog <a href="http://www.runningtothekitchen.com/smashed-white-bean-kale-quesadillas/?crlt.pid=camp.Zf9pPd8oiZcs" target="_blank">Running to the Kitchen</a>.<br />
The original recipe looks so delicious but packs a whopping 2 cups of cheese! Now,for the purposes of my blog I knew I had to trim that don but boost up some other flavors so I didn't feel like I was missing out. After 2 attempts, I found what I was looking for! Here is my take on Kale & White Bean Quesadillas that are a high fiber, low fat, excellent source of plant protein and PACKED with yum! <br />
<br />
<strong><u>Ingredients</u></strong><br />
<div class="ERSIngredientsHeader ERSHeading">
1 tablespoon extra virgin olive oil</div>
<div class="ingredient" itemprop="ingredients">
1 medium onion, chopped</div>
<div class="ingredient" itemprop="ingredients">
1 green pepper, chopped</div>
<div class="ingredient" itemprop="ingredients">
1 tsp minced garlic </div>
<div class="ingredient" itemprop="ingredients">
1 15 ounce can cannellini beans, drained and rinsed well</div>
<div class="ingredient" itemprop="ingredients">
4-5 leaves tuscan kale, stems removed and ripped into small leaves</div>
<div class="ingredient" itemprop="ingredients">
8 tbsp. low shredded cheddar cheese (or cheese alternative)</div>
<div class="ingredient" itemprop="ingredients">
1 tsp black pepper</div>
<div class="ingredient" itemprop="ingredients">
1 tsp onion powder</div>
<div class="ingredient" itemprop="ingredients">
1 tsp garlic powder</div>
<div class="ingredient" itemprop="ingredients">
1/2 tsp red pepper flakes (optional)</div>
<div class="ingredient" itemprop="ingredients">
3 whole wheat <a href="http://www.flatoutbread.com/" target="_blank">Flat Out Wraps</a> or whole wheat wrap of your choice</div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
1. In a medium skillet, brown onions, green peppers and garlic in olive oil for about 10 minutes on low. The onions should become somewhat clear in the middle and slightly browned on the edges. </div>
<div class="ingredient" itemprop="ingredients">
2. Add cannellini beans, black pepper, onion & garlic powder and red pepper flakes. Cook beans in onion mixture until beans are tender, on medium for about 10 minutes. </div>
<div class="ingredient" itemprop="ingredients">
3.Take a potato smasher or a large fork/knife and mash mixture thoroughly. </div>
<div class="ingredient" itemprop="ingredients">
4. Place 1 wrap on a griddle pan set to medium. To one half of the wrap: add 2 tbsp. of cheddar cheese and 2-3 heaping spoonfuls of bean mixture. Then add kale leaves to cover top of bean mixture. Again top with 2 tbsp. cheddar cheese. </div>
<div class="ingredient" itemprop="ingredients">
5. Carefully fold the empty half of the wrap over the top of the filling. </div>
<div class="ingredient" itemprop="ingredients">
6. Using a spatula, carefully flip the quesadilla over to melt the cheese you added in the final step of #4. </div>
<div class="ingredient" itemprop="ingredients">
7. Cook until cheese is melted and enjoy!!</div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
This recipe makes 3 hearty, delicious quesadillas! Enjoy!!! </div>
<div class="ingredient" itemprop="ingredients">
</div>
Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-87811381041512043742014-09-29T12:18:00.003-07:002014-09-29T17:01:14.741-07:00Apple & Bulgar Stuffed Acorn Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErsBJYTb2Xc2xFwqnMV5mxdp9KenJSAj4DCjFEj6XHIuZ92o-GA8QiY-uNHAzZVqgZkKh43DE8TYgxY9VWUK_rfwrexgwfc-uOJhr8VF_-8ZWK3IqkuWoOCivEnO24eSP9vKZPqSug0Q/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErsBJYTb2Xc2xFwqnMV5mxdp9KenJSAj4DCjFEj6XHIuZ92o-GA8QiY-uNHAzZVqgZkKh43DE8TYgxY9VWUK_rfwrexgwfc-uOJhr8VF_-8ZWK3IqkuWoOCivEnO24eSP9vKZPqSug0Q/s1600/photo+(1).JPG" height="320" width="320" /></a></div>
<br />
<br />
<br />
I was gifted a big bag of acorn and butternut squash a few weeks back and wasn't exactly sure what I wanted to do with them because lately I have been short on time and preparing mostly quick, healthy meals. On one of the acorn squash I noticed a sticker with instructions on how to microwave the acorn squash. I had never though of that before! With that info in mind I decided to whip up a delicious autumn meal in under 15 minutes!<br />
<br />
<u style="font-weight: bold;">Ingredients</u><br />
1 acorn squash (about the size of a grapefruit)<br />
1 cup dry bulgur wheat<br />
1 medium apple (I used jazz)<br />
2 medjool dates<br />
2 tbsp craisins<br />
1 tbsp coconut oil<br />
1/4 cup pecans<br />
1/4 medium onion<br />
olive oil spray<br />
1/2 tsp cinnamon<br />
<br />
1. Slice acorn squash in half, remove the seeds and spray with olive oil spray. Place cut side up in microwave for 6 minutes.<br />
2. In a medium sauce pan add two cups of cold water to one cup of dry bulgur wheat. Set on medium-high. Once it comes to a boil reduce to low and cook for 12-15 minutes or until tender.<br />
3. Add coconut oil to a saute pan.<br />
4. Chop onion and add to coconut oil.<br />
5. When acorn squash is finished cooking, scoop out flesh with a spoon. Run a knife through the chunks and add to onion.<br />
6. Chop apples and dates and add acorn squash mixture. Add craisins. Saute for 5-6 minutes.<br />
7. When bulgur is cooked, add to pan with apple mixture. Add cinnamon and pecans to mixture.<br />
8. Scoop into the shells of the acorn squash & enjoy!<br />
<br />
Optional:<br />
Adding a cooking sweet potato would have bee FANTASTIC but I didn't have any in my pantry!<br />
<br />
TIPS:<br />
Make this gluten free by using amaranth, quinoa or brown rice instead of bulgur.Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-53338346671298625212014-08-05T09:20:00.001-07:002014-08-05T09:21:05.500-07:00Zucchini Bread Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQCnZuPDjIa54CR_AAFnJdwbvbqW6vYNbPEzeH1cwaA-fQDsowJlA6lprEvdS7t5xQvD3f3OmBTYphjypKVn0dtdhaikpjzdABPbVSVIYD2kLK7Flqu0fRmw0AkzC_xklz5E7DLSV4ng/s1600/image_2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQCnZuPDjIa54CR_AAFnJdwbvbqW6vYNbPEzeH1cwaA-fQDsowJlA6lprEvdS7t5xQvD3f3OmBTYphjypKVn0dtdhaikpjzdABPbVSVIYD2kLK7Flqu0fRmw0AkzC_xklz5E7DLSV4ng/s1600/image_2.jpeg" height="320" width="240" /></a></div>
<br />
Here is the hybrid of my two favorite foods- zucchini bread and waffles! Zucchini bread is one of those wonderful foods sent from the produce gods to make our lives a little richer and sweeter. These waffles are mildly sweet, moist and fluffy! Enjoy!<br />
<br />
<u>Ingredients</u><br />
1 1/2 cups whole wheat flour<br />
1/2 cup all purpose flour<br />
2 tsp baking powder<br />
2 tsp baking soda<br />
1 medium zucchini<br />
2 Granny Smith apples<br />
1 tbsp + 1 tsp brown sugar<br />
1/2 tsp molasses<br />
1 heaping tsp of cinnamon<br />
1/2 cup unsweetened almond, soy or skim milk<br />
1 egg<br />
1 tbsp Vanilla extract<br />
<br />
<br />
1. Preheat your waffle iron based on the manufacturer instructions.<br />
2. Using a grater or food processor, chop the zucchini and apple into very small pieces. Place into a strainer and allow to drain for 10 minutes.<br />
3. In a mixing bowl combine flours, baking soda, baking powder and cinnamon. Mix thoroughly.<br />
4. Add brown sugar, molasses, milk, egg and vanilla extract to dry mixture. Using a stand mixer, mix on low for 2 minutes.<br />
5. Fold in shredded apples and zucchini until completely incorporated.<br />
6. Spray the waffle iron with non-stick spray. Pour a 1/4 cup of batter and cook to your preference.<br />
<br />
Enjoy with sliced fruit or maple syrup. Makes 8 waffles.<br />
<br />
Nutrition Facts (per waffle)<br />
169 calories<br />
32gm carbohydrates<br />
1.8gm fat<br />
6gm protein<br />
5gm fiber<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCfyrMcLQJgGJ3h9t5Sz7guv4-cyqz88N5cuw5qmpIphiCSqrh6XKWZDqoDCtaZ-8d1wpv-TmCbV2HoTL3RzazbZRR5jAiOODnHUECkcdpjZv72MhV1PC3iWlO5rYVFVcBbzutJEAWZk/s1600/image_1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCfyrMcLQJgGJ3h9t5Sz7guv4-cyqz88N5cuw5qmpIphiCSqrh6XKWZDqoDCtaZ-8d1wpv-TmCbV2HoTL3RzazbZRR5jAiOODnHUECkcdpjZv72MhV1PC3iWlO5rYVFVcBbzutJEAWZk/s1600/image_1.jpeg" height="320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicolynLC0UZSKhjDwJpFI3pSSLR029Rkfifs2hS6DLS0IdJQyhx4gCqXdXBsoV4tMuwTmTBVcvUpwYeag0MpP5vkk5J7ABdUNwAXoVcKI2F5lgj0JjW4pq7B2YE8hBEp1X9MIZqpKi6ME/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicolynLC0UZSKhjDwJpFI3pSSLR029Rkfifs2hS6DLS0IdJQyhx4gCqXdXBsoV4tMuwTmTBVcvUpwYeag0MpP5vkk5J7ABdUNwAXoVcKI2F5lgj0JjW4pq7B2YE8hBEp1X9MIZqpKi6ME/s1600/image.jpeg" height="320" width="240" /></a></div>
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-69059363690337279422013-09-05T13:54:00.001-07:002015-02-24T08:46:48.439-08:00Chick Pea and Spinach Sauté<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZI_HbP3bybbbeXlxmmY-kxJ_oG5djYFb4GOmtiupaMxMQLQTjCcvbWjyhFZbx9tLgFhnYuiVWvlhyHF9RY1ax4547GNTXkcbp6vbL-sMSeYnKJJTsQnXonAutIzd8VqOqec0iXC2IOM/s640/blogger-image-1874806101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZI_HbP3bybbbeXlxmmY-kxJ_oG5djYFb4GOmtiupaMxMQLQTjCcvbWjyhFZbx9tLgFhnYuiVWvlhyHF9RY1ax4547GNTXkcbp6vbL-sMSeYnKJJTsQnXonAutIzd8VqOqec0iXC2IOM/s640/blogger-image-1874806101.jpg" /></a></div>
<span style="font-family: Times, "Times New Roman", serif;">Recently I was in Atalntic City for a bachelorette party and we dined at a tapas restaurant in Revel Casino called Amada (a Jose Garces restaurant). The restaurant offered a pretty extensive menu of tapas or Spanish style appetizers, finger foods and snacks. This restaurant offered gourmet tapas and I was just in heaven! S many items were absolutely delicious but one in particular stood out, the "Espinacas con garbanzos". Let me say that my version was not anywhere as amazing as the version I had however, it is so delicious in a different way. Give it a whirl! </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Ingredients </span></div>
<div>
<span style="font-family: Times, "Times New Roman", serif;">2 tbsp olive oil </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 can garbanzo beans </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 cups frozen spinach </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 large clove garlic, minced</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 tbsp fresh lemon juice</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 tbsp paprika</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 tsp cumin</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 tsp red pepper flakes</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">4 heaping tbsp tomato sauce </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Salt and pepper</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"></span><br /></div>
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<span style="font-family: Times, "Times New Roman", serif;">1) Heat olive oil in a large saucepan until hot. </span></div>
<div>
<span style="font-family: Times, "Times New Roman", serif;">2) Add 1/2 can chickpeas to skillet carefully (the chickpeas will cause the oil to pop so be careful). </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">3) Cook chickpeas on medium-high heat for ~10 minutes until crispy. Set aside. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">4) In a different skillet, cook spinach in a small amount of water until wilted. Drain water when spinach is completed. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">5) Add tomato sauce, spinach, seasonings and garlic to the 2nd skillet. Cook on medium-high heat for 2-3 minutes. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">6) Add other 1/2 can of chickpeas and lemon juice to spinach mixture. Cook for 5-7 minutes. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">7) Add original crispy chickpeas and fold into the spinach mixture. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">8) Allow to rest for a few minutes. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">This can be served alone, with a hearty Italian bread or over quinoa! </span><br />
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<u><span style="font-family: "Arial","sans-serif";"><span style="font-family: Times, "Times New Roman", serif;">Nutrition
Information<o:p></o:p></span></span></u></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Arial","sans-serif";">285
calories per serving<br />
34 gm carbohydrates<br />
13gm fat<br />
0 gm saturated fat</span><span style="font-family: "Arial","sans-serif";">10gm
protein<o:p></o:p></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
<span style="font-family: "Arial","sans-serif";">62mg
sodium<o:p></o:p></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><span style="font-family: "Arial","sans-serif"; line-height: 115%;"><span style="font-family: Times, "Times New Roman", serif;">2gm sugar<br />
8 gm fiber <o:p></o:p></span></span><br />
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Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-81169962409950978572013-08-07T07:54:00.000-07:002013-08-07T07:54:10.788-07:00Whole Wheat Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXMImR7DlBtZS8pSu2-hcVGuTC5u6R6EsgeJqYpCXCjxCLPqD1OD9dQfxY__wJMvimyIJiLQxLWTH6rHwf7DltBMFZG5Z3wlgASTV1JhaoKu05PBE-B8bfv3retNef1Utc-LHTMJC2VM/s1600/1097993_10151992406710101_1408307367_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXMImR7DlBtZS8pSu2-hcVGuTC5u6R6EsgeJqYpCXCjxCLPqD1OD9dQfxY__wJMvimyIJiLQxLWTH6rHwf7DltBMFZG5Z3wlgASTV1JhaoKu05PBE-B8bfv3retNef1Utc-LHTMJC2VM/s320/1097993_10151992406710101_1408307367_n.jpg" width="320" /></a></div>
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<br />
I am a kitchen gadget kind of person. I love all of the weird things that have been developed to make cooking easier (or harder, depending on the gadget). There are some that I swear by only because they do improve the quality of your products by being tried and true; one of those products is a waffle iron. I bought my waffle iron pretty recently, about 5 or 6 months ago and I use it every week! I love mixing up a batch of batter with this or that and tasting the end result. This is a basic and delicious whole wheat waffle recipe that can be used as a pancake recipe if you don't have a waffle iron.<br />
<br />
<b><i><u>Ingredients:</u></i></b><br />
2 cups whole wheat flour<br />
2 cups milk (I used 1%)<br />
1 cup oats (I used<a href="http://www.bobsredmill.com/8-grain-hot-cereal.html" target="_blank"> Bob's Red Mill 8 Grain Hot Cereal</a>)<br />
2 eggs<br />
2 tbsp cinnamon applesauce<br />
2 tsp baking powder<br />
2 tbsp melted butter- optional (Will make the waffles a little more savory)<br />
2 tbsp oil- optional (the applesauce replaces the oil, so only add it if you are not using applesauce)<br />
<br />
1) Preheat your waffle iron.<br />
2) Mix whole wheat flour, oats and baking powder together. Set aside.<br />
3) In a separate bowl, mix milk, eggs, applesauce and butter/oil (if you are using it).<br />
4) Slowly add the wet ingredients to the dry, mixing the batter well. It is okay if there are some small lumps.<br />
5) Spray the waffle iron with non-stick spray, then pour about 1/3 cup batter onto waffle iron.<br />
6) The waffles will be on the softer side, if you prefer more crispy waffles cook for longer.<br />
<br />
<i>Tips:</i><br />
a) Add banana, chocolate chips, cocoa powder or fruit to change the variation of the waffle.<br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-7266294133325319382013-08-03T12:03:00.000-07:002013-08-03T12:09:27.204-07:00Quick Whole Wheat Pizza DoughI personally cannot take credit for this awesome recipe! I was watching The Chew a while back and Daphne Oz featured it on an episode dedicated to pizza. Anyway, its so easy and pretty fast to whip up and I use it pretty frequently now. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUj8hAqhFm2ioNR-t7_7LSmnMzFQ0ZS9iFCd1p3NaVYAvpi5d1XNyAMlihEgk4wmRrUaFGfNfGZuYu3Vbj5KCjUe8N9HspeEXnZ66SpJjRzXoEdJXJjpV6Os2JfL4SnN_I77nd4VUkldM/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUj8hAqhFm2ioNR-t7_7LSmnMzFQ0ZS9iFCd1p3NaVYAvpi5d1XNyAMlihEgk4wmRrUaFGfNfGZuYu3Vbj5KCjUe8N9HspeEXnZ66SpJjRzXoEdJXJjpV6Os2JfL4SnN_I77nd4VUkldM/s320/photo.JPG" width="320" /></a></div>
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<br />
<b><u>Ingredients</u></b><br />
1 cup whole wheat flour<br />
1 cup non-fat Greek yogurt (I think Chobani works best, I tried the Trader Joe's version and it was too thin)<br />
1 tsp salt<br />
1 tsp baking soda<br />
<br />
1. Mix all ingredients together in a stand mixer with the dough hook attachment for about 5 minutes.<br />
2. Allow to sit for 4-5 minutes.<br />
3. Roll out and knead for 30 seconds.<br />
4. Roll out on a floured surface with a rolling pin.<br />
5. On a stove-top skillet cook both sides for 3-4 minutes.<br />
6. Top with your favorite pizza topping and cook in a 400 degree oven for 8-12 minutes depending on your toppings. Tough veggies will need longer in the oven.<br />
<br />
Tips:<br />
a. If cooking a plain pizza, less time is needed. Make sure cheese is melted.<br />
b. If your dough is very sticky, add more flour and knead until it no longer sticks to your fingers. With the Trader Joe's Greek yogurt I had to add about 1/4 cup of flour.<br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-3324794989710726072013-07-31T11:16:00.000-07:002013-07-31T11:16:36.927-07:00TexMex Style SoupHi Everyone! So as many of you probably know, I LOVE Southern California (specifically San Diego). I dream of living there and enjoying the wonderful weather and food someday! I also LOVE soup; is that weird? Its mid-Summer here in NJ and the weather isn't too bad- about 85 degrees and clear today. Typically we get dreadfully hot and humid weather that is not appropriate for soup. I am a year-round soup eater and today I was reminiscing about SoCal and decided to make a spicy little soup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAD_TnmJv75DP7JzKZB4J08Pcsshsq2N14PHioEir-rG7VQi4N16y-KP7Ci9prOoHEEyTFI-zfwhtYAC281dYi60a3DflWt-6xhHW3_iV_fFT84HS8w6v_3RWxwinKB7i5ZsDLOaovac/s1600/526421_10151977801790101_2043143027_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAD_TnmJv75DP7JzKZB4J08Pcsshsq2N14PHioEir-rG7VQi4N16y-KP7Ci9prOoHEEyTFI-zfwhtYAC281dYi60a3DflWt-6xhHW3_iV_fFT84HS8w6v_3RWxwinKB7i5ZsDLOaovac/s320/526421_10151977801790101_2043143027_n.jpg" width="320" /></a></div>
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<br />
<b><u>Ingredients</u></b><br />
1 head of cauliflower, cut up in large chunks<br />
3.5 cups low sodium broth (i used vegetable)<br />
1 medium onion<br />
2/3 cup fat free Greek yogurt<br />
1/2 cup low fat shredded cheddar cheese<br />
1/2 cup part-skim mozzarella cheese<br />
2 cloves fresh garlic<br />
1 tbsp paprika<br />
1 tbsp black pepper<br />
2 tsp salt<br />
2 tsp dried oregano<br />
2 large bay leaves<br />
Sriracha-optional<br />
Avocado- optional<br />
Salsa- optional<br />
Olive oil<br />
<br />
1) Preheat oven to 350 degrees F.<br />
2) Place cauliflower on an non-greased baking sheet with a silpat. Back for 30 minutes.<br />
3) While cauliflower bakes, slice onion into and caramelized with a 1-2 tsp olive oil. The edges should become slightly browned.<br />
4) Once cauliflower and onions are done, add to a pot with low sodium broth. Allow to simmer for about 10 minutes on medium/low.<br />
5) To blend the vegetables you can either use an immersion blender (which I don't have) or pour the soup into a blender and blend until smooth. Return to pot and turn to medium heat.<br />
6) Add black pepper, paprika, oregano, salt and bay leaves. Simmer for 10-15 minutes.<br />
7) Grate garlic cloves into soup and add Greek yogurt. Stir until smooth.<br />
8) Add cheddar and mozzarella cheese and cook another 5-6 minutes until melted and mixed thoroughly.<br />
9) Serve with optional toppings such as sliced avocado, sriracha for heat or your favorite salsa ( I use Trader Joe's Corn & Black Bean Salsa). Enjoy!<br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-30819484248221489052013-06-01T07:17:00.001-07:002013-06-01T07:17:00.541-07:00Pleasantly Purple Smoothie<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfRTPdmPwvJ1PZGxRUiNdA1NQ84yNjDk28fLRjHNZCBPZUBDjtXODYEPwxnxNcACTTSXm-tfeEGQ3knPiy4i8kkXgMXjyqQVoKL0SNLNc0M5qxIkRWSuAADyRPj3gQ4msKuv57FMrzoA/s640/blogger-image-2094547901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfRTPdmPwvJ1PZGxRUiNdA1NQ84yNjDk28fLRjHNZCBPZUBDjtXODYEPwxnxNcACTTSXm-tfeEGQ3knPiy4i8kkXgMXjyqQVoKL0SNLNc0M5qxIkRWSuAADyRPj3gQ4msKuv57FMrzoA/s640/blogger-image-2094547901.jpg"></a></div>This delightful smoothie was my breakfast on the go today! Sorry for the lousy picture!<div>Feel free to add your favorite vanilla protein powder to make this a nice post workout smoothie! </div><div><br></div><div><b>Ingredients </b></div><div>4 oz vanilla Greek yogurt</div><div>1 cup frozen mango </div><div>1/2 cup frozen blueberries </div><div>1 very ripe banana</div><div>1 cup coconut juice</div><div>2 tbsp whole flaxseeds</div><div>1 tbsp chia seeds</div><div>1 cup cold water</div><div><br></div><div>Add all ingredients and 1/2 cup of water to your blender (I use the Nutribullet) and blend for 30-60 seconds. </div><div><br></div><div>Add remaining water as desired for your preferred consistency! Enjoy!</div><div><br></div><div>Have a Delicious day!!!</div><div><br></div>Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-15189869197840876902013-04-30T16:45:00.001-07:002014-10-09T07:05:15.104-07:001 Pan Vegetable Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AmJoqSioLt9zH-Dp5INqmWlfLlv_0wiTi-_Iq1TfQFTtAqEwVENBIFJkdrcYxblk6EOcFkhsGmMMDoJwKCxsxZ3P1c0DTYO2IgweJlipkKAGp3I0ocGqvTU_FqD93bNaex7Qxc1CrDQ/s1600/249035_10151786815865101_688958833_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AmJoqSioLt9zH-Dp5INqmWlfLlv_0wiTi-_Iq1TfQFTtAqEwVENBIFJkdrcYxblk6EOcFkhsGmMMDoJwKCxsxZ3P1c0DTYO2IgweJlipkKAGp3I0ocGqvTU_FqD93bNaex7Qxc1CrDQ/s320/249035_10151786815865101_688958833_n.jpg" height="320" width="240" /></a></div>
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<br />
Hi Everyone!<br />
I just began the final leg of my nutrition internships yesterday! I am still going to try to post as much as a I can but make sure you keep an eye on my Facebook and Twitter accounts for items as I make them. This stew was inspired by my friend Marielle. We share a lot of similar food interests; she is a more strict vegetarian than I am and has made her own version of this twice recently. She always sends me pictures and I decided that I was going to tackle it today! In total, this really only took about 30 minutes from start to finish. I happened to have all of these items on hand but this would make for a beautiful post-farmer's market meal! Not pictured, I enjoyed this with a nice triangle of ciabatta! Mmmm!<br />
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<b><i><u>Ingredients</u></i></b><br />
1 can crushed tomatoes (28oz)<br />
1 can chick peas, drained (15oz)<br />
4 stems kale, chopped & including stems<br />
3 large portobello mushroon caps<br />
1 small onion, chopped<br />
3 cloves garlic, minced<br />
~ 1/2 cup chopped fresh parsley<br />
4-5 stems scallions, chopped<br />
3 tbsp olive oil<br />
1/2 lemon<br />
salt & pepper to taste<br />
<br />
1) On medium heat add olive oil, onion and garlic. Allow to brown slightly.<br />
2) Add kale and tomatoes. Cook about 5 minutes until becomes wilted.<br />
3) Add chick peas, mushrooms, scallions and garlic. Simmer for about 15 minutes. Sauce will reduce slightly.<br />
4) Zest the 1/2 lemon and squeeze juice into mixture. Add parsley.<br />
5) Cook on medium low for 4-5 minutes more.<br />
6) Rest for 2-3 minutes.<br />
Enjoy!<br />
<br />
It is really the easiest meal to make! The most time is spent chopping everything up!<br />
<br />
Options:<br />
1) If you are not a vegetarian simple add meat. Chicken or ground turkey would be fabulous.<br />
2) If you don't have parsley, basil would be a great substitute. I would imagine dried herbs would also work well but not provide the fresh flavor.<br />
3) If you don't have scallions they can be omitted entirely. They are a member of the onion family and mine were going to go bad if I didn't use them.<br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-79775966726017099592013-04-13T10:31:00.000-07:002014-10-09T07:04:32.615-07:00Shrimp & Grits<div class="separator" style="clear: both; text-align: center;">
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Hi everyone!<br />
It's been a bit since I posted a recipe because we moved and I really haven't been cooking! :( Anyway, lst month we went to Florida to visit my brother and Joe went crazy for this Shrimp & Grits dish at this cute little seafood joint near St. Augustine. Fast forward to today, I decided to make his favorite dish for our 7 year anniversary! I looked up some recipes because Shrimp & Grits is foreign to me as far as making it. I found a Paula Deen recipe and lightened it up a lot because she is butter fiend!<br />
<br />
This recipe clocks in at 1,170 calories, 42gm fat and 1,699mg sodium but serves 4-5. At 4 servings, its 292.5 calories, 10.5gm fat, 425mg sodium each!<br />
<br />
Going without the ham? You save 1180mg sodium! Woohoo!<br />
<br />
***I had all of the following ingredients in my kitchen. Will post even lighter options in the tips at the bottom of this post! ****<br />
<br />
So here goes!<br />
<br />
Ingredients:<br />
2 small green peppers, diced<br />
1 small yellow onion, diced<br />
24 small shrimp,thawed, peeled & deveined<br />
1/2 cup cubed ham (try using a leftover pork chop)<br />
1 large clove garlic, minced<br />
1 large tomato, diced<br />
2 tsp sriracha<br />
1/4 cup white wine<br />
1/2 tsp salt<br />
3/4 cup grits<br />
1 tbsp & 2 tsp olive oil<br />
1/4 cup nonfat milk<br />
1 tbsp butter<br />
<br />
1) Add 1 tsp olive oil to a large skillet on medium heat and saute ham. When slightly browned, transfer ham to a bowl and set aside.<br />
2) Add 1 tbsp olive oil to the same skillet and add onions & peppers. Saute through until peppers are wilted and onions are caramelized. Transfer to another bowl and set aside.<br />
3) Add 1 tsp olive oil to same skillet and cook shrimp until shrimp is pink and slightly browned. Flip frequently so all of shrimp is cooked through. Should be 3-4 minutes. Transfer to a bowl and set aside.<br />
4) Add diced tomato, sriracha, white wine, 1 tsp salt to skillet. Scrape browned bits from the bottom of the skillet and allow to reduce slightly. After 4-5 minutes the mixture will thicken slightly.<br />
5) Add onions and peppers and stir for 1-2 minutes.<br />
6) Add shrimp and ham and mix.<br />
7) Add milk and stir well. Reduce heat to medium and allow sauce to thicken slightly. Make take a few minutes.<br />
8) Add 3 cups of water to a pot and bring to boil. Slowly add grits, stirring continuously. Remove from heat and allow to thicken. Add 1 tbsp butter and mix.<br />
<br />
Scoop 3/4 cup cooked grits into a bowl and top with shrimp and ham mixture! Enjoy!!! Mmmmm!<br />
<br />
Tips:<br />
a) I am a vegetarian, so the ham is a no for me. You can easily use your favorite meatless ham in this recipe.<br />
b) You can use 99/1 turkey as a great alternative, too!<br />
c) The original recipe called for canned, crushed tomatoes, so feel free to use that instead of a fresh tomato.<br />
<br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-6928448016275859372013-02-26T13:32:00.000-08:002013-02-26T13:32:40.223-08:00Healthy Hash Browns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqg0FDSxsgmujAP3TxUueK98HRx4O5EsFhSJ8o3zobHeWj_-0WK2LcHfvmuablwtcbv8qgT-Tnut-YTn4MgZJwDocPrCQsaf8A8frN8iQaPER_aLKt00h7A6oJigr_SIOsCGCo_KbDF7E/s1600/482792_10151668359015101_1834956122_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqg0FDSxsgmujAP3TxUueK98HRx4O5EsFhSJ8o3zobHeWj_-0WK2LcHfvmuablwtcbv8qgT-Tnut-YTn4MgZJwDocPrCQsaf8A8frN8iQaPER_aLKt00h7A6oJigr_SIOsCGCo_KbDF7E/s200/482792_10151668359015101_1834956122_n.jpg" width="200" /></a></div>
Hi Everyone!<br />
My schedule has been CRAZY lately but after getting a lot of requests, I had to post this super easy recipe for Healthy Hash Browns! It takes about an hour when everything is said and done but the result is a crispy, delicious version of a typically unhealthy breakfast option. I ended up eating almost the whole plate for dinner, so I guess it was brinner?? :)<br />
The beauty is this recipe is how low in carbohydrates yet you get a nice serving of veggies and fiber! Enjoy!<br />
<br />
<b><u>Ingredients</u></b><br />
1 butternut squash<br />
1 medium sweet potato<br />
1 whole egg<br />
2 tbsp almond meal<br />
1/2 tsp black pepper<br />
1/2 tsp paprika<br />
1/4 tsp garlic powder<br />
1/4 tsp onion powder<br />
1 tbsp olive oil<br />
<br />
1) Preheat oven to 400F.<br />
2) Slice spaghetti squash in half and place cut sides down on a baking sheet. Bake for 35 minutes or until edges are browned.<br />
3) Allow spaghetti squash to cool.<br />
4) While squash is cooking, peel the sweet potato. Grate potato or slice potato into 6-8 sections and chop in a food processor.<br />
5) Crack the egg into a large bowl and whip until fluffy. Set aside.<br />
6) When squash is cooled, pull spaghetti strands with a fork. In a downward motion from the stem of the squash, scrape to pull strands.<br />
7) When squash is "pulled", mix 1/2 into the egg bowl with sweet potato crumbles. Mix thoroughly.<br />
8) Add almond meal and spices.<br />
9) In a skillet, add olive oil and set to medium heat.<br />
10) Using a spoon, drop the mixture onto the pan and smooth down. Cook until browned and flip.<br />
11) Repeat with the rest of the mixture.<br />
<br />
Tips:<br />
a) Feel free to double the recipe to use the entire spaghetti squash. If not, you can saute the remaining squash with vegetables, meat, or whatever you like.<br />
b) If you have it, you can substitute olive oil with coconut oil.<br />
c) Try cooking the spaghetti squash the night before if you have time.<br />
d) If you mixture seems wet, add almond meal little by little to thicken it up.<br />
<br />
Enjoy!Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com1tag:blogger.com,1999:blog-5810388649699167118.post-19378058545212243192013-01-22T11:28:00.001-08:002013-01-22T11:34:49.556-08:00Black Bean Red Pepper Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TAfnMzz1TrnxdfaN1IYcyVJae8aAjsduXoU68hQeGYiT03KWPFoKkBsxGYogkCcjXqg4Wcg3GtHyW2qyOFc8aGMoPY7bC_RAZ4L3yjtvML0bdAYQvlw3HKYcKtyMA-sMd2FSoC6X0OA/s640/blogger-image--1422730518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TAfnMzz1TrnxdfaN1IYcyVJae8aAjsduXoU68hQeGYiT03KWPFoKkBsxGYogkCcjXqg4Wcg3GtHyW2qyOFc8aGMoPY7bC_RAZ4L3yjtvML0bdAYQvlw3HKYcKtyMA-sMd2FSoC6X0OA/s320/blogger-image--1422730518.jpg" width="240" /></a></div>
This is so good! I wanted to toss something on top of my tilapia for lunch and I whipped this up in under 5 minutes! <br />
It tastes great hot but chilled is just as good! Would pair nicely with raw veggies as a dip, whole grain pita or pretzels! Mmmm!<br />
<br />
Ingredients<br />
3/4 cup black beans, rinsed<br />
1/2 red pepper<br />
1/4 large onion<br />
3/4 cup corn, cooked or fresh <br />
3-4 stems cilantro<br />
Fresh Lemon<br />
2tsp olive oil <br />
Sea salt<br />
Pepper<br />
Chili powder <br />
DriedOregano<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFC47tYc5SYpzR8JpgKj9Y_f7gcPNQmZdUSbsWLcUReSlDlTqeo7Nfktj1vEaVVbXvWyptOT8rHpWI9sLGDGFoMyEfZNtpge8VhRvKlEHNM93sUTZTCBOow-EabjZA9OylqbHT79m2VxE/s640/blogger-image--1635100464.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFC47tYc5SYpzR8JpgKj9Y_f7gcPNQmZdUSbsWLcUReSlDlTqeo7Nfktj1vEaVVbXvWyptOT8rHpWI9sLGDGFoMyEfZNtpge8VhRvKlEHNM93sUTZTCBOow-EabjZA9OylqbHT79m2VxE/s200/blogger-image--1635100464.jpg" width="150" /></a>Dried Basil<br />
Dried Parsley<br />
<br />
1) Coat the base of the frying pan in olive oil. Heat on medium. <br />
2) Chop the onion and red pepper into small chunks. Add to frying pan. <br />
3) Allow pepper and onion to cook for 4-5 minutes or until the chunks begin to soften slightly. <br />
4) Add corn and black beans.Cook for 4-5 more minutes stirring frequently. <br />
5) While the beans and corn cook, chop cilantro into small pieces and add. <br />
6) Add dry seasonings to taste. I added 2-3 "shakes" of each seasoning and ground the salt grinder twice. <br />
7)Stir in all seasonings and remove from heat. <br />
8) Squeeze lemon juice on top and mix in. <br />
<br />
Enjoy! <br />
<br />
Tips<br />
1) Cook frozen corn in advance and drain before using in this recipe. Fresh corn would work perfectly. <br />
2) If you dislike cilantro, you can omit it. The flavor will vary slightly but still will be delicious! <br />
<br />
<br />
<br />
<br />
<br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-3724904064989426032013-01-20T19:32:00.001-08:002013-01-20T19:39:37.259-08:00No-Bake Energy Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xcLQ_fFgslViGA4wvAfTP0wdYZ1Jl-6_hGd5lz9KrHsIFxTv5LkDpk-U8ujx2gM7HJ_daxoLVTq2tfWUJZ-HIR2f5ksP0ou57wfgrtqXHYHgBFrW6vxJS1afZEGcoD8cHG2QEiEZTos/s640/blogger-image-388547150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xcLQ_fFgslViGA4wvAfTP0wdYZ1Jl-6_hGd5lz9KrHsIFxTv5LkDpk-U8ujx2gM7HJ_daxoLVTq2tfWUJZ-HIR2f5ksP0ou57wfgrtqXHYHgBFrW6vxJS1afZEGcoD8cHG2QEiEZTos/s320/blogger-image-388547150.jpg" width="320" /></a></div>
<br />
<br />
<br />
I have been seeing lots of energy bites on Pinterest and decided to give them a try. I felt guilty about making cookies, so I made these as a way to gets sweet fix without interfering with my lifestyle. <br />
<br />
These can be made many different ways, so find what you like and run with it! <br />
<br />
Ingredients<br />
1 cup dry oats (I used a mutli-oat mix that can be purchased at Trader Joes. <br />
3/4 creamy peanut butter or nut butter <br />
1/3 cup raw honey<br />
1/2 cup ground flaxseed<br />
1/2 cup sliced almonds, crushed <br />
1 tsp vanilla<br />
1/8 tsp sea salt<br />
1 tsp cinnamon <br />
<br />
1)In a large mixing bowl, combine all ingredients. Using a spatula, continuously fold ingredients until completely mixed. The mixture will not be completely stick together. <br />
2) Scoop out tablespoon sized mounds and roll into a ball. You may need to use your hands and pack the balls tightly so they won't fall apart. <br />
3) Store in an airtight container, makes about 20-25 bites. <br />
<br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-19086874957595928392013-01-20T19:24:00.001-08:002013-01-20T19:37:31.041-08:00Mint Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY2JrD-SqCg_pfjIGv_dCBw6g-Wj8kw7IxzP-N2AObzwxEdtGHxFB0q7-Eh9HsXH-HuERatqro0ko8zo00jZ6jYVirorlbR7yWvXAx1kxtk5W6Vv7FwMv1uqW8Qzp2JdqMnQrCSYQSkI/s640/blogger-image--1175156032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY2JrD-SqCg_pfjIGv_dCBw6g-Wj8kw7IxzP-N2AObzwxEdtGHxFB0q7-Eh9HsXH-HuERatqro0ko8zo00jZ6jYVirorlbR7yWvXAx1kxtk5W6Vv7FwMv1uqW8Qzp2JdqMnQrCSYQSkI/s320/blogger-image--1175156032.jpg" width="320" /></a></div>
Hey everyone! Occasionally I will post a recipe for something unhealthy..... I know it isn't the theme of my blog but I enjoy baking with old school recipes that sometimes call for ingredients that aren't favorable to a nutritious diet. That being said, I bake like this once in a blue moon! I spotted a bag of mint chocolate chip morsels right after the holidays and knew immediately that I'd make cookies for my fiancé because he LOVES mint chocolate combinations (which I do not- so these are just for him! <3)<br />
<br />
I am not sure if these chocolate morsels are always available and if not you can use regular chocolate chips. This recipes makes a tasty cookie. <br />
<br />
Ingredients<br />
1 cup sugar<br />
1 cup brown sugar<br />
2 tsp vegetable oil<br />
4 tbsp melted butter<br />
2 eggs<br />
2 tsp vanilla<br />
1 cup all purpose flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 1/2 cup mint chocolate chips <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYcJC54j_JJKK0jAbyTIa02KBtgCjtKSMDp3FdB-7uVnBkieBZIPgtl1pz6FFmseb-YstYbrtr8VNN3PhzsXwjQTNg_tI-wqKUEZtDwZ4uMjEfJ9_nw37s8FYo6TBkoP8UyNWEin6TY4/s640/blogger-image-904804697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYcJC54j_JJKK0jAbyTIa02KBtgCjtKSMDp3FdB-7uVnBkieBZIPgtl1pz6FFmseb-YstYbrtr8VNN3PhzsXwjQTNg_tI-wqKUEZtDwZ4uMjEfJ9_nw37s8FYo6TBkoP8UyNWEin6TY4/s200/blogger-image-904804697.jpg" width="200" /></a></div>
1) Preheat oven to 350F. <br />
2) In a mixing bowl, combine flour, baking soda and salt. Stir so it mixes well. <br />
3) In the bowl of a stand mixer, cream sugar, butter, egg and vanilla until fluffy. <br />
4) While mixer is on, slowly add dry ingredients to wet ingredients until well combined. <br />
5) Fold in chocolate chips. <br />
6) Scoop out desired amounts of batter onto a greased cookie sheet. <br />
7) Bake for about 13 minutes or until the edges are slightly browned. <br />
8) Let cool on a rack.<br />
9) Enjoy! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCBhzMBwPyUT6LnwLGJw6zA9vb_PHjADh2lAQPC5EV8YXZjlouTq275Iovkbhq7TFQbXlvZ-QDUZ542FAhWaQPCT9VkcfIoPyi6NJss3A1aJPBoCNi9-buCodgoPl60jBSKmF3mqKGs0/s640/blogger-image-1169948668.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCBhzMBwPyUT6LnwLGJw6zA9vb_PHjADh2lAQPC5EV8YXZjlouTq275Iovkbhq7TFQbXlvZ-QDUZ542FAhWaQPCT9VkcfIoPyi6NJss3A1aJPBoCNi9-buCodgoPl60jBSKmF3mqKGs0/s320/blogger-image-1169948668.jpg" width="320" /></a><br />
Tips<br />
- Ways to make these lighter: use wheat flour instead of white flour, use egg beaters instead of eggs, substitute apple sauce for oil. <br />
- You can also use a silpat instead of greasing a pan. <br />
<br />
Enjoy! <br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-28554758636289794852013-01-19T08:18:00.001-08:002013-01-20T19:39:56.567-08:00Paleo Pancakes!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X7bjD3PvWmXACrgrFWVO-JnzNr7hu5XrSxAoNUm2CJl3AGxkxpnaJsapntYBPHyY9IPeLabRlMdkXHIqmZCoNzz0e9z8SsaDQU6rLKHd1RLnLdOxYCBE251GVDnwEQzF6_N5PwmirRI/s640/blogger-image-734871054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X7bjD3PvWmXACrgrFWVO-JnzNr7hu5XrSxAoNUm2CJl3AGxkxpnaJsapntYBPHyY9IPeLabRlMdkXHIqmZCoNzz0e9z8SsaDQU6rLKHd1RLnLdOxYCBE251GVDnwEQzF6_N5PwmirRI/s320/blogger-image-734871054.jpg" width="240" /></a></div>
So, one of my best friends asked me about the Paleo Diet recently. She was interested in the "clean eating" aspect and I started to look into it. The diet is basically a caveman diet, with foods consumed that are not processed, treated or filled with chemicals. It is mostly organic and low carbohydrate from the lack of breads allowed. <br />
<br />
These pancakes are light and you won't think you will get full but all the protein makes this satisfying and so easy to make! <br />
<br />
I started researching recipes, etc. and found an Instagram profile of a girl who follows it but also plates the food beautifully. I started following her profile and she is pretty awesome. So I took one of her pancake recipes and altered it slightly. She is pretty fantastic though and I suggest you check out her blog: <a href="http://www.liverightbehealthy.blogspot.com/">www.liverightbehealthy.blogspot.com</a><br />
<br />
<br />
Okay, here is my rendition of the pancakes: <br />
<br />
Ingredients <br />
1 banana<br />
2 tbsp organic peanut butter<br />
1 tbsp organic cashew butter<br />
2 tbsp almond meal <br />
1 tsp cinnamon <br />
1 tsp honey<br />
Crushed walnut optional<br />
Maple syrup optional <br />
<br />
In a food processor, purée banana, nut butters, almond meal, cinnamon and honey until well mixed (about 20 seconds). <br />
Preheat a skillet and pour small saucer size amounts on to skillet. <br />
When edges begin to bubble, carefully flip. <br />
<br />
Cooks about 6-7 pancakes. 3= a serving<br />
<br />
Sprinkle with walnuts and drizzle syrup if desired (not necessary though!). <br />
<br />
So good and surprisingly filling! <br />
<br />
Tips:<br />
Make sure the pancakes are small because they are kind of hard to flip. <br />
I cooked mine in an Orgreenic pan which allowed me to avoid using butter! <br />
Next time ill cook up some apples and use that instead of syrup! <br />
<br />
Enjoy & let me know if you make them! <br />
<br />
Have a delicious day! <br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com1tag:blogger.com,1999:blog-5810388649699167118.post-76984760844949591172013-01-13T20:07:00.000-08:002013-01-19T08:22:03.283-08:00Heavenly Chocolate Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu37SsOTpSOvNnLPjhvaleJiDZ2XQEReY6f4skZ635J8HsYMkdDA47aJUTzHL0oBkjkMIiMCw2Kn9K1QQjNcn9XyA0fRRnqcvySdONlw8yCaZ6T4kshvmCtJctt07DkzS1ht1H53esDU/s640/blogger-image-215707987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu37SsOTpSOvNnLPjhvaleJiDZ2XQEReY6f4skZ635J8HsYMkdDA47aJUTzHL0oBkjkMIiMCw2Kn9K1QQjNcn9XyA0fRRnqcvySdONlw8yCaZ6T4kshvmCtJctt07DkzS1ht1H53esDU/s320/blogger-image-215707987.jpg" width="240" /></a></div>
Last night I prepared a little dinner for my closest friends! A dinner party at my house is a big deal to me no matter what the occasion. I decided to make a lovely chicken cacciatore, Italian bread, salad and dessert. I decided to turn to Pinterest to get inspired and it worked!<br />
<br />
This little bites of chocolate heaven are delicious and part of a clean eating diet. The only ingredient that wasn't clean in the actual bites I made was the chocolate because I didn't have any raw cocoa nibs. So here goes! Enjoy!<br />
<br />
Ingredients<br />
2/3 cup cooked steel oats, hot<br />
1.5 cup sliced almonds<br />
2tsp vanilla<br />
2 tsp cinnamon<br />
6 tbsp raw honey<br />
1 tsp sea salt<br />
1/4 cup whole wheat flour<br />
1 1/4 cup chocolate chips<br />
<br />
1) Preheat oven to 325 degrees.<br />
2) Combine hot oats, almonds, vanilla, cinnamon, sea salt, honey and flour in a stand mixer bowl.<br />
3) When all ingredients are thoroughly mixed, slowly add chocolate chips on medium speed.<br />
4) The heat from the oats will cause some of the chocolate to melt. Mix for about 15-20 seconds until mixture is dark brown and mixed well.<br />
5) Form small mounds about 1tbsp each onto a cookie sheet lined with a baking mat, parchment paper or greased.<br />
6) Bake for 20 minutes. The cookies will not look much different than prior to baking.<br />
7) Allow cookies to cool completely before serving.<br />
<br />
Tips:<br />
1) If you don't have a stand mixer, prepare all ingredients in advance and combine quickly to ensure chocolate melts. Stir by hand for about a minute to ensure the batter is mixed properly.<br />
2) Chocolate chips and regular honey will also work for this recipe.<br />
<br />
Have a delicious day! <br />
<br />Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-64251976622904955922012-12-11T07:27:00.000-08:002013-01-19T08:21:27.254-08:00Brown Rice, Zucchini & Kale Bites<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mLZkuZn_1KLEOr01PCNEf_d9g52Bs5sw2fnFQPxQJEOjhb8kEKlMrVWI-KTpGxO55QY53iFG6o1uuXqvpolWGJPOJCZHG0m9KMra8lcKV5S_u9z_8X7pjSj6rezZWRtiDCGgNVl4CaM/s1600/300086_10151491515605101_2098264590_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mLZkuZn_1KLEOr01PCNEf_d9g52Bs5sw2fnFQPxQJEOjhb8kEKlMrVWI-KTpGxO55QY53iFG6o1uuXqvpolWGJPOJCZHG0m9KMra8lcKV5S_u9z_8X7pjSj6rezZWRtiDCGgNVl4CaM/s320/300086_10151491515605101_2098264590_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale is the way to my heart! <3 </td></tr>
</tbody></table>
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Hey everyone!<br />
I put a picture of this on my Instagram and Facebook (follow me!!!) and I got so many requests for the recipe, so here goes!!!<br />
<br />
The recipes has several steps but overall is pretty simple. It happened to come together for me rather quickly because I already had brown rice made.<br />
<br />
<u style="font-style: italic; font-weight: bold;">Ingredients</u><br />
1.5 cups cooked brown rice<br />
5 bushy stalks of kale<br />
1 cup shredded zucchini<br />
2 eggs<br />
1/2 cup almond flour<br />
1/4 cup whole wheat flour<br />
1/4 cup low-fat shredded mozzarella cheese<br />
1 tbsp onion powder<br />
1 tbsp garlic powder<br />
1 tsp paprika<br />
1 tsp black pepper<br />
1 tsp salt<br />
olive oil<br />
parmesan cheese<br />
<br />
A) In a large pot, steam kale with about 1 inch of water. Kale will be done when leaves are bright green and slightly soft.<br />
B) Allow kale to cool on paper towels. On a cutting board, remove leaves from stem.<br />
C) Chop leaves into fine pieces and place in a bowl.<br />
D) In a separate bowl whisk eggs together with spices, flours and cheese.<br />
E) Slowly add brown rice, kale and zucchini. Keep mixing gently to incorporate all ingredients.<br />
*Be careful not to beat the mixture too much. If your kale is still very hot it could cook your eggs!<br />
**If your mixture still looks very wet, add a tbsp of whole grain flour to thicken it up.<br />
F) Heat about 1 tbsp of olive oil in a frying pan on medium until oil begins to bubble slightly.<br />
G) Using a spoon or spatula, scoop a golf ball sized amount of the mixture and lay it into the pan. Using the backside of your spoon or spatula, press it down to make a patty.<br />
H) Allow to cook for 3-4 minutes before flipping. The cooked side should be a golden brown color. Repeat for other side and remove from heat.<br />
I) Optional- Sprinkle a small amount of parmeasan cheese on top & enjoy!!!<br />
<br />
Tips:<br />
- Depending on your pan you can cook several patties at one time. I cooked three at a time in my 9 inch pan.<br />
- This is a great leftover meal. If you don't have precooked brown rice, make sure your rice is fully cooled before mixing with eggs. Both hot rice and kale will definitely give you scrambled eggs before you cook!<br />
- Quinoa, white rice and barley would also work in this recipe!<br />
- I initially tried this with egg beaters but there was not enough binding by the eggs. You can try 1/4 egg beaters with 1 whole egg.Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-6844173379612325602012-10-30T13:33:00.001-07:002014-10-09T07:03:24.839-07:00Veggie & Bean Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCbz5DzGloOuh5WmJW8dRo4MDUpPOUj8-m230pYFCnzaI93qhyq-nrkh22Wex7pUvPzlOobLV2fcaIV1uFB9Xg3y0HnGrtSN8bA9_9pjzNrXNxxM2RfD2HJq4jSWT69Y7DEKRmMrLm2k/s640/blogger-image-587280402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCbz5DzGloOuh5WmJW8dRo4MDUpPOUj8-m230pYFCnzaI93qhyq-nrkh22Wex7pUvPzlOobLV2fcaIV1uFB9Xg3y0HnGrtSN8bA9_9pjzNrXNxxM2RfD2HJq4jSWT69Y7DEKRmMrLm2k/s320/blogger-image-587280402.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie & Bean Soup!</td></tr>
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Hey Everyone! I hope you are all doing well and being safe after the Hurricane Sandy craziness we have all experienced over the last 48 hours! As most of you probably know by now, cooking relaxes me, so I decided to make a hearty soup to ease the nerves from the recent events. I was also away for 3 days before the hurricane so when I returned home, I had some veggies that needed to be cooked or they'd go bad. I also had a slight case of cabin fever where I was eating pretty much everything in sight! :) Most of it was pretty healthy but this soup will fix me up! I loved using the Spaghetti Squash as noodles in this dish! Delicious and low in carbs!<br />
<br />
Ingredients:<br />
32oz low-sodium vegetable broth<br />
2.5 cups chopped kale<br />
2 cups fresh baby spinach<br />
1 box frozen lima beans (10oz) <br />
4 carrots<br />
1 spaghetti squash <br />
1 can kidney beans, rinsed<br />
1 medium onion<br />
olive oil<br />
3 cloves garlic<br />
3 bay leaves<br />
Italian Seasoning<br />
Black pepper<br />
<br />
1) Preheat oven to 425F. Slice spaghetti squash in 2 and place face-down on a roasting sheet. Place in oven for 30 minutes. <br />
2) In a large pot, pour in 4Tbsp olive oil and heat on medium high. <br />
3) Chop onion and add to pot. <br />
4) Mince garlic and add to pot. <br />
5) Allow onion and garlic to sweat (about 4-5 minutes). Stirring every minute or so. <br />
6) Add vegetable stock, bouillon and 2 cups of warm water. Allow to boil. <br />
7) Slice carrots. <br />
8) When liquid is boiling, add kale, carrots, spinach, frozen lima beans, rinsed kidney beans, 1 Tbsp Italian Seasoning and 3 bay leaves. <br />
9) Cook soup on high for 15 minutes, then turn down to medium-low. <br />
10) When spaghetti squash is finished roasting, remove from oven and allow to cool for a few minutes before handling. <br />
11) Using a fork or pasta spoon (or my pastasaurus :), scrape inside of spaghetti squash. The insides will pull like spaghetti noodles. Add the noodles from 1 half of a squash to the soup. <br />
12) Allow to cook for 10 more minutes on medium-low. <br />
<br />
When "noodles" are al dente, turn off heat and enjoy!!! <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUzu5cZz8MB4fS5JFoqRUDzHWVEF9Y7NpQYdsnczrkbT6aH5uyhb06OwEDaLo144BG8aRAiSOxvk8u4DqVhdDmaquamRCP2wH_vnvzT2kLvfRcxbbYTlAs8vQDX9yX-VhmHEnGR3MZ-g/s640/blogger-image-45498899.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUzu5cZz8MB4fS5JFoqRUDzHWVEF9Y7NpQYdsnczrkbT6aH5uyhb06OwEDaLo144BG8aRAiSOxvk8u4DqVhdDmaquamRCP2wH_vnvzT2kLvfRcxbbYTlAs8vQDX9yX-VhmHEnGR3MZ-g/s320/blogger-image-45498899.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rawr!!!!! <br />
My Pastasaurus! My brother's lovely girlfriend, Allie gave it to me for Christmas last year!!! Love it! </td></tr>
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Tips:<br />
a) Remove the seeds from the squash before roasting, makes for easier removal of "noodles". <br />
b) You can make this simple soup with anything you have around your kitchen. Feel free to add potatoes, celery or broccoli. <br />
c) If you are not a "salty" person, you can also sub the stock for low-sodium stock or remove the bouillon cube. <br />
d) If you want a Pastasaurus, here is the <a href="http://www.amazon.com/s/?ie=UTF8&keywords=pastasaurus&tag=googhydr-20&index=aps&hvadid=3377937531&ref=pd_sl_57dmsucmcf_e" target="_blank">Amazon link.</a><br />
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Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-23571933639472967402012-10-17T10:46:00.001-07:002012-12-11T07:28:24.929-08:00Sesame Peanut Tofu over a Simple Kale Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMF5jV0jYzlL306DX1wLMxLzYAG7E7SOIO8FWwKDYhGBYZ-6ssuYQbfLqNwV6Tj4IctbErkYjybDNK5kVjfanqmIZ_RqP3tA_KZJU1Xs8JlEFXrGDzmhnA84cgZq7fn76eP7EzmeGFJGQ/s1600/578468_10151410836335101_251476210_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMF5jV0jYzlL306DX1wLMxLzYAG7E7SOIO8FWwKDYhGBYZ-6ssuYQbfLqNwV6Tj4IctbErkYjybDNK5kVjfanqmIZ_RqP3tA_KZJU1Xs8JlEFXrGDzmhnA84cgZq7fn76eP7EzmeGFJGQ/s320/578468_10151410836335101_251476210_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmm mmm good!</td></tr>
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<br />
<br />
So, last night I was perusing Facebook and stumbled across a delicious looking photo of some kind of sesame tofu that my FB friend Jeffery had posted. The tofu was skewered and sprinkled with sesame seeds. The picture look fabulous and got me in the mood to try something different.<br />
This recipe was a spontaneous try in my kitchen to see how it turned out. I was hoping it wouldn't be horrible and it wasn't! It was very tasty and I will absolutely be making this again! The instructions are long but in total it took me about 20 minutes to put this lovely lunch together! It served as one big lunch for me, so if you are making this for more people just double the recipe.<br />
<br />
By the way, Jeffery has a really fabulous food/healthy blog, too! Check it out "<a href="http://nutritionalresearch.wordpress.com/2012/10/15/balsamic-mustard-glazed-tofu-with-israeli-couscous-vegetable-pilaf/" target="_blank">The Matters of Mitter</a>".<br />
<br />
<u>Ingredients</u><br />
For the sauce:<br />
1 Tbsp organic peanut butter (regular peanut butter would also be fine)<br />
2 tsp soy sauce<br />
1 Tbsp extra virgin olive oil<br />
Paprika<br />
Chili Powder<br />
Black pepper<br />
Salt<br />
Vegetable Seasoning (I used a locally made one but you can make your own in a flash. See the tips below).<br />
<br />
For the Salad:<br />
5-6 stems of kale, washed and dried<br />
1/2 block of extra firm tofu, water removed<br />
1 tomato<br />
1-2 slices of vidalia onion<br />
1/2 lemon<br />
sesame seeds<br />
<br />
1) In a saucepan, combine oil, peanut butter and soy sauce. Mix.<br />
2)Heat mixture on medium-low until peanut butter begins to melt. Stirring continuously.<br />
3) I used very limited amount of paprika and chili powder. I'd say about 1/4 teaspoon of both. If you prefer more heat, add extra. Add in the vegetable seasoning and stir. Sprinkle in salt and pepper to taste.<br />
4) Reduce heat to low and let simmer.<br />
5) While sauce is simmering, cut your 1/2 block of tofu into 3 slices. Then cut slices into triangles or whatever shape you like.<br />
6) Using a misto sprayer, spray a frying pan with olive oil and place slices into the pan.<br />
7) Saute on medium heat until the edges of the tofu begin to brown slightly. Flip. This may take 3-5 minutes for each side.<br />
8) While tofu and sauce are cooking, cut the kale. I included the stems for a little extra crunch.<br />
9) Cube the tomato.<br />
10) Mix the kale, tomato and sliced onion in a bowl or add to a plate.<br />
11) When both sides of tofu are browned add the peanut sauce mixture. Cook an additional 2-3 minutes flipping and turning the tofu continuously.<br />
12) Squeeze the lemon juice onto the salad to brighten up the flavors.<br />
13) Gently add tofu to the top of the salad.<br />
14) Sprinkle with sesame seeds and some of the remaining sauce if you like. <br />
<br />
Enjoy!<br />
<br />
Tips:<br />
a) If you don't have a vegetable seasoning that you like, you can simple make your own by mixing your favorite seasonings together and keeping a bottle in your spice cabinet. The seasoning I used is a mixture of flax, mustard seeds, onion, parsley, oregano, garlic, dill, fennel, turmeric, sesame, and paprika. Big flavor!<br />
<br />
b) If you have time, I'd try to marinate the tofu in the sauce. It would give a nice flavor boost!<br />
<br />
Thanks & Have a Delicious Day!Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-87446379614524285602012-10-16T18:22:00.001-07:002012-10-16T18:22:30.982-07:00Strawberry Banana Protein Smoothie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-lTcr3dcDX2MtNUt3hnZlzAwcRQdrhy5WmR-DML1K-uTpCKD8cHI6Z3JypTgbnNJZfEs4jIApvgaJvEzxfJW7DdRfwD6F5fDZOzuG6pR6DhKnu1reNFib4nPa4l41bYIgteJsq8z49o/s1600/420822_10151409821195101_1976688755_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-lTcr3dcDX2MtNUt3hnZlzAwcRQdrhy5WmR-DML1K-uTpCKD8cHI6Z3JypTgbnNJZfEs4jIApvgaJvEzxfJW7DdRfwD6F5fDZOzuG6pR6DhKnu1reNFib4nPa4l41bYIgteJsq8z49o/s320/420822_10151409821195101_1976688755_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I already enjoyed some of the smoothie before I snapped the pic! :)</td></tr>
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<br />
<br />
Below is another example of a simple and delicious smoothie that is packed full of nutrients! You can make this ahead of time and enjoy right after your workout!<br />
<br />
<u>Ingredients</u><br />
1 fresh ripe banana<br />
7 medium/large strawberries<br />
1 scoop vanilla protein powder of your choice<br />
16 oz almond milk (or low-fat/fat-free cows milk)<br />
Ground Cinnamon<br />
Blender<br />
<br />
1) Pour the almond milk into blender.<br />
2) Add 1 scoop of vanilla protein powder to blender.<br />
3) Cut off stems/leaves from strawberries. If you have an older blender that is on it's way out, you may want to slice the strawberries in half to help it along.<br />
4) Peel the banana and break into 3-4 pieces.<br />
5) Add fruit to blender.<br />
6) Blend on high or liquefy setting for 20 seconds. The smoothie will be frothy on the top.<br />
7) Season with cinnamon as you prefer. I shook my cinnamon container about 4 times and blended for 2-3 seconds to mix it. Feel free to sprinkle on top of your smoothie after you pour it in your glass.<br />
<br />
Voila! Enjoy!<br />
<br />
Have a delicious day! :)<br />
<br />
AngelAngel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0tag:blogger.com,1999:blog-5810388649699167118.post-41427688511493595362012-10-09T19:53:00.002-07:002012-10-09T19:53:28.544-07:00Simplified blog look/layoutI had to change the old blog. Between the font, design and everything else it was driving me nuts! I simplified it a lot and just made it about the recipes. What do you think?Angel 0:-)http://www.blogger.com/profile/03097693081724485659noreply@blogger.com0