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!!!

TURKEY CHILI - GLUTEN FREE AND PALEO

Turkey Chili makes a great winter dish. Its not only full of protein from the turkey and the kidney beans but tomatoes have a lot of antioxidants and are a rich source of vitamins A and C - great for anyone suffering from heart disease, diabetes and cancer. I found this recipe originally on all recipes.com.  I made it at home because I was looking for something hearty and low fat to eat for dinner and thought I would pass it on. Enjoy!

INGREDIENTS:

1.5 TSP of Olive Oil
1 LB of Ground Turkey
1 Large Yellow Onion (chopped)
2 Cups of Water
1 Can of Crushed Tomatoes (28 Oz Can)
1 Can of Kidney Beans - drained and rinsed (16 Oz Can
2 Cloves of Garlic (chopped finely)
2 TBSP of Chili Powder
1/2 TSP of Paprika
1/2 TSP of Dried Oregano
1/2 TSP Ground Cayenne Pepper
1/2 TSP Ground Cumin
Salt and Pepper (as desired)

DIRECTIONS:

Heat the olive oil in a pot on the stove on medium heat. Place turkey in the pot and cook until it is evenly brown (about 4-5 minutes)

Stir in Onion and let that continue to cook until the onion becomes soft and tender.

Add water to pot before adding in the rest of the ingredients! Bring to a boil then reduce heat and cover. Let simmer for 30 minutes till sauce is thickened. If sauce hasn't thickened enough remove cover and continue to let simmer until it is.

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!!!

SMOKE SALMOM SANDWICH ON PUMPERNICKLE

I love lox bagels but I sometimes feel guilty about all the calories in bagels. Who needs all that calories, right? 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. Enjoy guilt free.

INGREDIENTS:

100 Gr Of Smoke Salmon
Light Cream Cheese
2-3 Branches of Chives (diced)
1 Small Red Onion (sliced)
1 Vine Ripe Tomato (sliced)
2 Pieces of PumperNickle Bread (toasted)


DIRECTIONS:

Take both of your toasted pumper nickle bread and cover in light cream cheese.

Sprinkle your cut chive on either side of the bread you just dressed with cream cheese

Next start to build up your sandwich with tomato slices and onion and lastly with smoke salmon.

Next add more tomato and onion and the other sandwich, cream cheese side down. Serve!

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!!!

GRANOLA YOGURT PARFAIT WITH HONEY AND BERRIES

View fullsize

Granola is a great thing to eat in order to stay full for a long time. It helps you stop from snacking and reaching for those unhealthy treats. Mixing granola into your breakfast is a great way to get the benefits of all the plant based protein and omega 3 fatty acids you can find in granola that are great for heart health. Meanwhile the yogurt gives you a good daily dose of calcium and the berries - antioxidants. Enjoy!

INGREDIENTS:

1 Cup of Granola - I have posted a 'Maple Syrup Granola Recipe' if you want to make it at home.
1/2 Cup of Plain Yogurt
1 TBSP of Honey
Handful of Mix Berries - I used raspberries, blueberries and blackberries

DIRECTIONS:

Layer the yogurt, then honey, then granola and lastly the berries. REPEAT until cup is full and SERVE

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!!!

BLACK COD AND CHORIZO PAELLA!!!!!

I found this recipe in the food and drink magazine at the LCBO and had to try it. I just went to Spain and I'm really craving some paella. Whats great about this dish is that it has a lot of protein and is also gluten free. Even though it isn't low in fat its still really good for you. Eating fish is an important source of omega-3 fatty acids - essential nutrients that keep our heart and brain healthy! Enjoy!

Yields 4 portions

INGREDIENTS:

Paella
½ TSP Saffron threads
2¼ Cups of Chicken stock - warmed
2 TBSP Olive oil
1 Chorizo Sausage (chopped) - about ¾ cup
1 TSP Garlic
½ Cup of Onion (chopped)
1 Cup of Chopped Canned Tomatoes in Juice
½ TSP Hot Smoked Spanish Paprika
¾ cup Spanish medium-grain rice or Italian arborio
1½ Cups of Shrimp (chopped)
Salt and Pepper (as desired)
2 TBSP Parsley (chopped)

Black Cod
4 black cod fillets, 6 oz each
1 TBSP of Olive Oil
1 tsp Mild Smoked Spanish Paprika
Salt (as desired)
2 TBSP Lemon juice

DIRECTIONS:

Preheat oven to 450°F

In a large skillet (on low heat) on the stove top heat up your saffron for a minute or two before removing it and crushing it over and into the chicken broth with your fingers where it will soften and melt.

Using the same skillet add in your oil and let it heat up on high heat before throwing in your Chorizo. Let it cook for 2 minutes or until it is cooked.

Reduce to medium heat before throwing in your onion, garlic and paprika. Let that cook for a minute or two before you add in the chopped tomato and juice.

Let that continue to cook for about five minutes or until the juice evaporates and the sauce thickens.

Next mix in your rice. Add 2 cups of chicken/saffron stock. Bring to a boil again by turning the heat up on high and then reducing to low or a gentle simmer so the rice can cook! Apx 15 minutes.

*You don't want to mix the rice after you put it in the pan so that a crispy crust can form on the bottom!

Place cod in an ovenproof dish - skin side down, add the olive oil in and make sure the cod is evenly coated. Next salt the cod so that it is evenly covered (you can salt the skin side too!). Sprinkle the paprika on the cod and rub it in then drizzle the lemon juice on top. Place in oven for 10-15 minutes until is is fully cooked.

Salt and Pepper the shrimp before continuing

Next add the shrimp just by placing it on top and the remaining chicken stock. Cover and cook for 5 minutes or until the rice is tender and the shrimp is fully cooked.

When the cod is ready take it out of the oven and place on top of the ready paella. Sprinkle with parsley before 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!!!