QUINOA EGG 'FRIED RICE'

Fried rice is one of my favorite Asian dishes but I was looking for a healthier alternative for rice when I realized Quinoa would makes a great substitute for any rice dish. Quinoa is a very good complex carb which is made up of part protein, part carb making it take longer for your body to digest and therefore keeps you full longer. I have never made fried rice before so I looked up a couple recipes to help me and this is what I came up with. Enjoy

INGREDIENTS:

1 Cup Of Quinoa
2 Cups of Water
1.5 TBSP Teriyaki Sauce
2.5 TBSP of Soy Sauce
2/4 TBSP of Sesame Oil
1 TBSP of Olive Oil
1 Small Onion (Chopped)
2 Carrots (Peeled and Chopped)
2 Cloves of Garlic (Minced)
2 Green Onions (Chopped)
2 Eggs (whisked lightly)
1/2 Cup of Frozen Peas (thawed)
1/2 Cup of Frozen Corn (thawed)

DIRECTIONS:

Add the water to a pot and bring to a boil. Once boiling add in your quinoa, lower the heat to a simmer and cover for 15 minutes. After 15 minutes fluff the quinoa and remove from heat. Allow to cool.

In a bowl combine teriyaki sauce, soy sauce and sesame oil, mix and set aside.

Add your oil to a wok and allow to heat up on medium heat before throwing in your onions and carrots. Stir and let saute for two minutes.

Next add in your green onions and garlic - continue to saute.

Once the vegetables are nicely cooked add in your quinoa followed by the sauce mix. Stir until fully incorporated.

Next make a well/hole in the middle of the wok and add in your eggs. Allow to cook a little before scrambling.

Lastly add in your peas and corn. Mix till they are fully incorporated and warm through before plating and serving.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

POUCHED EGGS WITH SMOKED SALMON ON PUMPERNICKEL

I loved eggs Benedict but I feel guilty about all the calories involved especially when on a diet. Choosing to opt out on Hollandaise sauce and switching the type of bread can save you so many calories its unbelievable. Pumpernickel bread is made with coarsely ground rye flour and therefore it has a much lower glycemic load then white bread. That means that when you eat pumpernickel your body which turns carbs in the bread to sugar doesn't have as much carbs to turn to sugar as regular bread which is great if you have diabetes. Salmon is a great source of Omega 3 as well as protein, B vitamins, vitamin D, magnesium and selenium which is essential for daily body functions. Lastly eggs are a great source of protein turning this breakfast into a super healthy option!

INGREDIENTS:

2 Eggs
1 Slice of Pumpernickel bread (Toasted)
50 Grams of Smoked Salmon
Fresh Fruit (optional) - I used cut up cantaloupe

DIRECTIONS:

In a small saute pan add water until half full, cover and bring to a boil.

Once boiling reduce heat to low and once water calms to a simmer crack and gentle drop eggs into the water *

Let eggs cook uncovered for 4-6 minutes depending on your desired level of yoke consistency.

Toast your pumpernickel, place on plate with smoked salmon on top. Garnish plate with your fruit. Once eggs are done add them to the toast on top of the smoked salmon

*its important the water is not boiling like crazy when you put the eggs in

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

SALMON, AVOCADO AND MANGO CEVICHE - GLUTEN FREE

I love Ceviche! Its honestly one of my favorite things and its so refreshing, filling and light at the same time. Its great if you are trying to lose weight! This dish could make a great appetizer for a dinner party or even just a light lunch on its own. You can also switch up the type of fish if salmon isn't your thing. You do you and enjoy! x

Yields two servings

INGREDIENTS:

6oz of Salmon (remove skin and dice into cubes)*
2 Green Onions (thinly sliced)
1 Avocado (cubed)
1 Mango (cubed)
Salt (as desired)
1 TSP of Olive Oil
1-2 TBSP Fresh Lime Juice

*If you place the salmon in the freezer for 10-15 minutes before cubing it will be much easier to cut.

DIRECTIONS:

In a bowl combine cubed salmon with the green onions, salt and olive oil . Mix

Drizzle 1 TSP of lime juice on the cubed avocado (To avoid the avocado from discoloring) and mix it with the mango. Use the rest of the lime juice on the one salmon mixture.

Line a teacup with plastic wrap and add in you salmon mix followed by the mango-avocado mix. . Place in the fridge for 15 minutes so that it helps maintain mold.

Flip teacup onto plate and slowly lift up the teacup. The contents should fall away easily because of the plastic wrap but maintain its form. Remove plastic wrap and enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
 

BREAKFAST BURRITO!

Breakfast is one of the most important meals of the day - one that is the most often skipped meals of the day. This breakfast burrito is so easy to make and transport you really have no excuse to not eat breakfast. You can pack it up in aluminum foil and take it with you on the subway or school bus. Eggs and bacon are a great source of protein which both your body and brain need to function properly in the morning so GET IT IN YA!

INGREDIENTS:

4 Stripes of Bacon (2 per Burrito)
1 TSP of Butter
2 Eggs
1 TBSP of Milk
1/2 Tomato (Remove inside seeds, Chop remaining)
1 TBSP of Onion (Chopped)
2 Whole Wheat Tortillas
Salt and Pepper (to taste)

DIRECTIONS:

Start cooking your bacon in a frying pan. Once half way done continue with the rest of the prep/cook.

In a bowl add two eggs, milk, tomato, onion, salt and pepper. Whip together till the eggs are fully beaten.

Preheat your oven to 100 degrees

Add butter to second frying pan, once melted add in your whipped egg mixture. Let that cook, moving and stir every minute or so until full cooked.

Throw two tortillas in the oven so that they warm up slightly.

Plate the tortillas when warm. Top with bacon and cooked eggs. Fold to create a wrap and enjoy. 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

PEANUT BUTTER, BANANA, ROLLED OAT CHOCOLATE CHIP COOKIES - GLUTEN FREE

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I found this recipe while looking for a good healthy dessert recipe as a reward for a job well done on my post Christmas diet. I originally found this recipe on MyRecipe.com (ill post the link below) and made some adjustments for what I liked/had in my pantry. I was a little worried when making them that they wouldn't come out to my high 'flour based' cookie standards (these are gluten free) but they are actually quiet delicious! Don't be worried - as i was - at the end when you have mix all the ingredients together and it seems kinda runny; once backed the cookies maintain their structure/hold. Did I mention that they are also under 100 Cal a pop?? ENJOY!

INGREDIENTS:

1/2 a Cup of Flax seed meal
1/2 a Cup of Almond Flour
1.5 Cups of Rolled Oats
1 TSP of Baking Soda
3/4 Cup of Peanut Butter
2 TBSP Butter (you can use non dairy butter substitute)
1/3 Cup of Granulated Sugar
1/3 Cup of Brown Sugar
2 Mashed Ripe Bananas
1/2 TSP Vanilla Extract
2 Eggs (lightly beaten)
1 Cup of Semi Sweet Chocolate Chips
1/4 Cup of Unsalted Roasted Sunflower Seeds

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium size bowl add in your flax seed meal, almond flour, rolled oats and baking soda. Whisk together until fully blended.

In a large bowl mix your butter, peanut butter, granulated and brown sugars. Blend with a electronic beater on medium speed until smooth.

Add in your eggs, bananas and vanilla extract to the large bowl! Keep beating till they are incorporated.

Start to add in - bit by bit - the contents of the medium bowl followed by the chocolate chips and sunflower seeds. Fold the mixtures over one another till they are fully incorporated.

Scoop cooking dough out of bowl and place on a lined baking tray about 2 inches apart. Place in oven for 12 minutes or until edges are brown.

Remove from oven and let cool on cooling rack for a couple minutes before eating.

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

Original Recipe -> http://www.myrecipes.com/recipe/pb-banana-oat-cookies