Monday, September 30, 2013

Red Lentil Soup with Wild Rice


Fall = Soup. Soup = Fall. Right?! Although my husband agrees with this traditional idea of what fall means, he had no idea when he married me that I tend to take this to an extreme at times. (In all fairness, I didn't either. My love of soups has increased exponentially in my adult years, and I owe apologies to my father for failing to appreciate his many soup creations during my childhood.) I seriously love soup, though, and barely wait for the first leaf to fall to the ground before soup bowls become the main serving dish on our dinner table night after night.

One of the things that I particularly love about soups is how flexible and simple they can be. For me, there are few things more satisfying than going head to head with nearly bare cupboards, my husband looking at me wondering when we're going to get around to grocery shopping, and the unspoken "There is absolutely nothing decent to eat in this house," and coming out victorious by presenting a nutritious, tasty, and satisfying soup that looks like I'd been planning it for days. This is one of those soups. It has only a few ingredients, takes minimal prep, and is a one-pot soup wonder. The original recipe is incredibly basic and versatile, and while I can honestly eat it over and over again without tiring of it, my husband did finally admit to me that he was getting bored with it. So, I did a bit of reworking to make this version more interesting - both in taste and textures - by adding in some garam masala (an Asian/Indian flavor blend somewhat like curry), some canned tomatoes, and wild rice in place of simple brown rice. When topped with a drizzle of coconut milk, the final product had a nice combination of spice and flavor, and the rice and tomatoes added a nice blend of textures. My husband was pleased, and I think he'll start letting me add it back into the regular lineup of soups for the next several months of fall. (I should also add that this was a hit with my preschooler, as well. The thick consistency of the lentils, along with the familiar rice and appealing coconut milk, meant that he ate his entire bowl with absolutely none of the usual cajoling!)


Red Lentil Soup with Wild Rice
6 SERVINGS 
PREP: 10 minutes           COOK: 30-40 minutes            READY IN: 50 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 - 1 tablespoon garam masala (optional)
  • 6 cups water (or vegetable stock)
  • 1 1/3 cup red lentils (sorted and rinsed)
  • 1/2 cup wild rice
  • 1 can diced tomatoes
  • salt to taste
  • 1 cup light coconut milk
  • slivered almonds, if desired

DIRECTIONS


  1. In a large pot over the stovetop, heat oil. Add the chopped onion and red pepper flakes. When the onion starts to cook and becomes translucent, add the garam masala and stir for about 1 minute until it becomes fragrant.
  2. Add the water or stock, red lentils, wild rice, and tomatoes. Turn down heat to medium-low, and let simmer for 30-40 minutes, until the rice is cooked and the red lentils have broken down to make a thick puree. (You can add more water during cooking, if needed, to thin out the soup to the desired consistency.) Taste and add salt, as needed.
  3. Serve soup topped with a drizzle of coconut milk and/or almonds.

NUTRITION FACTS



    1 cup serving    258 calories   5.4 g fat   40.1 g carbs    13.8 g protein    3.8 g sugar 15.1 g dietary fiber   
Happy Soup-making!
Recipe adapted from 101 Cookbooks.

Friday, September 27, 2013

Low-Fat Banana Bread

I have a confession to make: I'm a bread lover. Every Saturday my dad makes fresh whole wheat bread and I could easily make my way through a whole loaf on my own. Don't worry, I share - but isn't bread so very addicting? That's why I've tried to find a healthy alternative to banana bread (one of the most addicting breads out there.) Substituting applesauce for butter really adds some flavor and cuts down on the calories... as long as you can be disciplined and not eat the entire loaf!


Low-Fat Banana Bread 
12 SERVINGS 
PREP: 15 minutes           COOK: 45 - 60 minutes            READY IN: 1 hour 15 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup unsweetened applesauce 
  • 4 ripe bananas, mashed
  • 1 tablespoon vanilla extract
  • 1 cup raisins (optional)
  • 1 cup chopped walnuts (optional)

DIRECTIONS


  1. Preheat oven to 375°.
  2. In a large bowl mix flour, soda, cinnamon, nutmeg, and sugar. 
  3. Add eggs, applesauce, bananas, and vanilla. (If desired, add raisins and walnuts.)
  4. Pour batter into lightly greased and floured 9x5 inch loaf pan.
  5. Bake for 45-60 minutes or until inserted fork comes out clean.

NUTRITION FACTS



    1 slice    202 calories   1.1 g fat   44.6 g carbs    3.8 g protein    22.4 g sugar   

Enjoy!
Recipe from All Recipes

Thursday, September 26, 2013

Indulgence Moment: Cranberry White Chocolate Chip Rice Krispies

When I crave sugar, I tend to gravitate toward a quick and easy something that I can munch on all through the day. Super healthy, huh?? Well these, my friends, are one of my absolute favorite indulgence moments. Cranberry white chocolate chip rice krispies take your average rice krispies recipe to the next level.

A little warning, we tend to go a little crazy when these are in our kitchen - the pan is empty within a day! So maybe double the recipe... just to be safe. ;)


Cranberry White Chocolate Chip Rice Krispies
18 SERVINGS 
PREP: 20 minutes           COOL: 20 minutes            READY IN: 40 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 3 tablespoons butter
  • 5 cups rice krispies
  • 10 ounces marshmallows (or for a more "gooey" mixture, use a 16 ounce bag)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cranberries
  • 1/2 cup white chocolate chips

DIRECTIONS


  1. Butter a 9x13 pan. Set aside.
  2. In a large pan, melt butter over medium heat. Add marshmallows. Stir until mixture is smooth. Add vanilla.
  3. Add chocolate chips. Stir until mixture is smooth. Add rice krispies and cranberries.
  4. Pour into 9x13 pan. Press down until evenly distributed. Let cool.
  5. If desired, melt another 1/2 cup white chocolate chips and pour on top of rice krispies. Cut into squares and serve.

NUTRITION FACTS



    1/2 cup serving    242 calories   6.7 g fat   44.2 g carbs    1.6 g protein    10.3 g sugar   

Enjoy!
Linking up here.

Recipe Refresh: Cauliflower Pizza Crust

We have a weekend ritual at our house of having pizza and movies. We lay out a blanket in front of the T.V. and watch a kids' movie to wind down from a busy week. My children love this ritual and it's something they look forward to every week. Plus, it's the only time I let my kids eat in the family room, which makes it even more special. In an attempt to put a healthy spin on a well-loved food at our house, I thought I would try making over our traditional pizza recipe which can be found over at From Valerie's Kitchen.  I've heard a lot about cauliflower pizza crust and thought we'd give it a shot. Could pizza really be low carb and be good at the same time? Find out our review on this recipe refresh below.


Cauliflower Pizza Crust
2 SERVINGS (makes 9" pizza)
PREP: 20 minutes           COOK: 17 minutes            READY IN: 37 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 cup cooked rice cauliflower (see directions below on how to prepare and cook)
  • 3/4 cup mozzarella cheese
  • 1 egg 
  • 3/4 teaspoon oregano 
  • 2 large garlic cloves, minced
  • olive oil
  • pizza sauce
  • toppings (I used canadian bacon, pineapple, black olives, mozzarella and parmesan cheese)

DIRECTIONS


  1. To Prep and Cook the Cauliflower:
    Take 1 head of fresh cauliflower. Remove stems and leaves so all you have are the florets. Chop into bite sized pieces. Place in your food processor and pulse until it looks like little rice grains. (If you over pulse, it will puree, and that won't work for this recipe). Place the pulsed cauliflower into a bowl and microwave for 8 minutes. You may want to microwave and stir every two to three minutes so the cauliflower doesn't overheat. One head of cauliflower will produce approximately 3 cups of riced cauliflower. You can use the remainder to make additional pizzas, or store this in the refrigerator for up to one week.
  2. To Make the Pizza Crust:
    Preheat oven to 450º. Place parchment paper on a cookie sheet. In a medium bowl, stir together 1 cup cauliflower, mozzarella cheese, egg, oregano and minced garlic. Once evenly mixed, press into 9" round circle on parchment paper. Brush with olive oil and bake for 15 minutes.
  3. Remove pizza crust from oven and add sauce and toppings. Put the oven on broil and bake for 2 minutes, or until golden brown.  (Toppings should be precooked since you are broiling for just a couple minutes).

NUTRITION FACTS



    1 serving    393 calories   21.8g fat   12.2g carbs    36.8g protein    3.5g sugar   

I found that preparing and cooking this pizza took the same amount of time a normal pizza dough would, and my children, as well as my husband and I really loved it. I did pack the pizza sauce full of spice and that seemed to help the flavor. Below you can see a side-by-side comparison on the recipes and see how they differ in preparation and nutritional facts.

Original RecipeRefresh Recipe
Pizza Dough:
  • 2 1/4 active dry yeast
  • ½ teaspoon sugar
  • 1-1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/2 cups all-purpose flour
Pizza Dough:
  • 1 cup cooked rice cauliflower
  • 3/4 cup mozzarella cheese
  • 1 egg 
  • 3/4 teaspoon oregano 
  • 2 large garlic cloves, minced
Let dough rise for an hour.Dough does not need to rise, but a little bit more time to prep.
460 calories, 13.4g fat, 56g carbs, 27.7g protein, 3g sugar 393 calories, 21.8g fat, 12.2g carbs, 36.8g protein 3.5g sugar

Enjoy!
Recipe adapted from Your Lighter Side.

Wednesday, September 25, 2013

Cilantro Lime Chicken Tacos


Who doesn't love tacos? I remember loving my mom's ground beef with lettuce and salsa tacos from my childhood. I fell in love again when my husband and I visited Mexico a few years back, and enjoyed the traditional tacos available on every street corner. And now I'm head over heels in love all over again with my discovery of this chicken taco recipe. Not only is it crazy easy - no cooking required if you have pre-cooked chicken on hand - but it is also crazy good. The cilantro lime pesto packs such a flavor punch, that I'm now looking for all sorts of new ways to incorporate it into my meals (I sometimes save a couple spoonfuls when I make this recipe so that I can toss it into a salad the next day with lunch, and I'm thinking that it would make an amazing pizza topping next... stay tuned!).


Cilantro Lime Chicken Tacos
4 SERVINGS 
PREP: 20 minutes           COOK: 0 minutes            READY IN: 20 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2-3 boneless, skinless chicken breasts, cooked and cubed
  • 1 cup canned (or cooked) black beans
  • tortillas (corn or flour), warmed over skillet or griddle
  • taco toppings (we used red pepper strips, spinach leaves, finely diced onion with cilantro, avocado)
    For the Cilantro Lime Pesto:
  • 1 cup fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons sliced almonds
  • 2 tablespoons chopped garlic
  • 1 1/2 teaspoons lime juice
  • 1/2 cup shredded asiago, parmesan, or romano cheese
  • 1/2 to 1 teaspoon salt (to taste)*
  • 2-3 tablespoons water

DIRECTIONS


  1. Using a blender or food processor, mix together the pesto ingredients (cilantro, olive oil, almonds, garlic, lime juice, cheese, salt). Add enough water to make it moist but not runny.
  2. In a medium-sized bowl, combine chicken pieces, beans, and pesto. Toss together.
  3. Assemble tacos with pesto chicken followed by the toppings of your choice. 

NUTRITION FACTS



     2 tacos with corn tortilla and pesto chicken (no toppings)   499 calories   21.4 g fat (4.1 g saturated)   47.7 g carbs    40 g protein    1.5 g sugar   
*9/27/13 I've updated this recipe with less salt after realizing that the amount from the original recipe is definitely more than I usually put in and because the saltiness will vary depending on the type of salt you are using. Better to start with just 1/2 teaspoon, and add more if you want more flavor. 

Enjoy!
Recipe adapted from What's Cookin' Chicago?

Tuesday, September 24, 2013

Sweet Potato Chips

I have a weakness for fries and chips. Actually, anything with carbs. I always hear people cut out carbs to lose weight, which is true to a point. But it's good to know that there are good carbs and bad carbs. Luckily, these sweet potatoes are considered a good carb so you can eat them without feeling too guilty. Score!



Sweet Potato Chips
4 SERVINGS 
PREP: 5 minutes           COOK: 30-45 minutes            READY IN: 35-50 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 3 large sweet potatoes (or yams), peeled and sliced or chopped into cubes
  • 3 tablespoons coconut oil
  • sea salt
  • Optional seasoning: paprika, onion salt and garlic salt.

DIRECTIONS


  1. Slice sweet potatoes (or yams) into thin slices, or cube into roughly 1/2 inch squares. 
  2. Place 3 tablespoons coconut oil in a zip lock baggy. Add in sliced potatoes and toss until well coated. 
  3. Place slices potatoes on a baking sheet with parchment paper and sprinkle with sea salt and any of the optional seasonings if you desire (I prefer just salt).
  4. Bake at 400º for 30-45 minutes, depending on how thinly they are sliced. 
  5. For extra crispy-ness, add cooked sweet potatoes to a fry pan with a little oil on medium-low heat and cook until extra crispy, making sure to flip occasionally. 

NUTRITION FACTS



    1 cup serving   160 calories  11g fat  16g carbs   1g protein   4g sugar   

Enjoy!
Linking up here.

White Bean Avocado Wraps

Wraps seem to be the big thing these days. The thin tortilla cuts back on carbs, while providing a creative foundation for any number of filling and flavor combinations. These avocado, bean, and slaw wraps get a flavor kick from the chili powder and sharp cheddar cheese. They are dense and filling, but their fresh, light feel makes them perfect for lunch or dinner. We like to make these on the go by packing up the fillings in separate sealed containers, then assembling them while we're out hiking or taking a picnic dinner to daddy when he's working late. (Sneak peek: I think they'd pair perfectly with today's other recipe - Sweet Potato Chips!)


White Bean Avocado Wraps
4 SERVINGS 
PREP: 20 minutes           COOK: 0 minutes            READY IN: 20 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 cups shredded red cabbage
  • 1 carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil (or other mild-flavored oil) 
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1 (15-oz) can white beans
  • 1 ripe avocado
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons minced red onion
  • 4 whole wheat tortillas or wraps

DIRECTIONS


  1. Combine shredded cabbage, carrot, and cilantro in a bowl. Whisk together the vinegar, oil, salt, and chili powder. Pour over cabbage mix and toss together.
  2. In a separate bowl, mash white beans and avocado together to make a mostly smooth paste. Mix in the cheese and onion.
  3. Assemble wraps by spreading the bean and avocado paste evenly over the top of a tortilla (leaving about 1/2 inch all around the sides). Spread an even layer of the cabbage slaw over the top, then roll the tortilla to make a wrap. Cut and serve.

NUTRITION FACTS



    1 wrap with 1/2 cup avocado/bean & 2/3 cup slaw    346 calories   17 g fat (4 g saturated)   44 g carbs    12 g protein    3 g sugar   
Feel free to experiment with the flavors in these wraps - substituting in different beans, spices, or cheese for new and interesting combinations. If you come up with a combo you especially like, be sure to share in the comments below. The possibilities are endless!
Recipe adapted from Eating Well.

Linking up here.

Monday, September 23, 2013

Easy Peasy Panini


Confession: I don't really have a panini press, but I'm really good at faking it. What I do have is a George Foreman grill and it works perfectly! My children appreciate the variety it gives us with grilled cheese and sandwiches, and I like a nice warm lunch this time of year too. You could also serve one-half of these sandwiches with a cup of Orzo Chicken Soup for a quick dinner. It would be a match made in heaven. I promise!


Easy Peasy Panini
1 SERVING
PREP: 2 minutes           COOK: 3 minutes            READY IN: 5 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 slices sourdough bread
  • butter
  • 4 slices smoked turkey deli meat
  • 2 slices provolone cheese
  • handful of baby spinach
  • 2 tomato slices
  • dash sea salt
  • dash fresh ground pepper

DIRECTIONS


  1. Heat up your George Foreman grill. Butter the sourdough bread on one side. 
  2. Place one piece of sourdough (butter side down) on the grill. Layer it with turkey, cheese, spinach, tomato, salt and pepper. 
  3. Place the other piece of sourdough bread on top (butter side up).
  4. Close grill and cook for 3 minutes, or until it's a nice golden brown.

NUTRITION FACTS



    1 sandwich    446 calories   17.1g fat   41.2g carbs   32.2g protein    5.4g sugar    
Enjoy!

Date-Sweetened Apple Pecan Cookies

One of the pleasant surprises I encountered when we first moved to the California Bay Area was that, although we enjoy gorgeous weather year-round, there are also still distinct changes in the seasons. They are different than the usual four season changes that I was used to (we seem to skip winter altogether and just go from fall to spring), but they are definitely there. Fall is particularly beautiful, with the days starting to cool off just enough, the trees turning beautiful shades of red, orange, and yellow, and the pine cones and acorns which start to fall from the trees and line the sidewalks. I tell you this, of course, because all of these signs of fall make me start to think of fall recipes and all the things that can be created with cinnamon, nuts, apples, apricots, pumpkins, zucchini, etc., etc., etc.

These cookies were born from recent musings on fall baking as I was out enjoying the cool fall air on a walk with my daughter. I wanted to find a way to use dates as the primary sweetener in a cookie. Building on a recipe I found at Anja's Food 4 Thought, my first attempt, I have to admit, came out not quite sweet enough for my taste. I decided to add in just a bit of honey to boost the sweetness, along with a very light coating of cinnamon and powdered sugar so that it still felt like a cookie rather than a very small biscuit. These apple-pecan cookies were the result. They are a mildly sweet, cinnamony cookie, with hints of the apple and pecan coming through. The texture is somewhere between a shortbread and biscuit if you eat them the same day, but if you have the will power to let them sit until the next day (something I, my husband, and my preschooler struggle with!) they become more of a shortbread, allowing the crunchy pecan texture to come through even more.

Date-Sweetend Apple Pecan Cookies
Makes 15-20 cookies
PREP: 20 minutes    CHILL: at least 60 minutes       COOK: 12-15 minutes            READY IN: 1 hour 40 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1/2 cup dates (10-12 dates), roughly chopped and soaked in water for about 20 minutes
  • 1/4 cup butter, room temperature
  • 1/4 cup chopped pecan pieces
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 cup white whole wheat flour
  • 1/4 cup diced dried apple pieces (or dried apricots)
  • 2 tablespoons powdered sugar
  • 1 teaspoon powdered cinnamon

DIRECTIONS


  1. Drain most of the water off of the dates (they should be somewhat soft). In a food processor, pulse the soaked dates with the butter to a smooth consistency.
  2. Add the pecan pieces, and pulse about 30 seconds to break down the pecans into fine pieces.
  3. In a bowl, combine the dates, butter, and pecans with the vanilla, honey, cinnamon, egg, and flour. The dough may be sticky, but should hold together and not be at all runny. Mix in the dried fruit pieces.
  4. Chill the dough in the refrigerator for at least 60 minutes. Preheat oven to 350º.
  5. With the chilled dough, form balls about 1 inch in diameter. Place on baking sheet lined with parchment paper (they won't grow so they can be placed fairly close together).
  6. Cook for 12-15 minutes, until the cookies no longer look shiny on top. Remove and let cool just a couple of minutes. Combine powdered sugar and cinnamon, and roll warm cookies in the cinnamon-sugar mixture until lightly covered.

NUTRITION FACTS



    1 cookie    84 calories   4 g fat   11.3 g carbs    1.5 g protein    5.3 g sugar   
If you're willing to splurge a little more with the butter, these could even be transformed to be more like a riff on Mexican wedding cookies. Because I was trying to keep these still within the mostly-healthy realm, I decided to save that experimentation for another day.
Happy Autumn!

Friday, September 20, 2013

Recipe Refresh: Almond Pumpkin Squares


As summer is coming to an end, I'm preparing myself for the fall weather. What better way to prepare than with a little pumpkin dessert? My original recipe is anything but healthy, so I decided to try and substitute with some healthier ingredients. These turned out great and even won the husband's stamp of approval!



Recipe Refresh: Almond Pumpkin Squares
12 SERVINGS 
PREP: 15 minutes           COOK: 50 minutes            READY IN: 50-60 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 4 tablespoons honey
  • 1/4 cup butter
  • 1 pound pumpkin puree
  • 1 cup fat free milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup slivered almonds

DIRECTIONS


  1. Mix flour, oats, 1/4 cup brown sugar, 2 tablespoon honey, and 1/4 cup butter in a bowl until well combined. Press in 9x13 pan to make a thin layer. Bake at 350º for 15 minutes.  
  2. While the crust is baking mix pumpkin, milk, eggs, sugar, salt, cinnamon, and ground cloves. Pour over the baked crust. Bake for another 20 minutes at 350º.
  3. For the topping, mix your sliced almonds, 1/4 cup brown sugar, and 2 tablespoons honey. Spread over the pumpkin filling and bake for another 15-20 minutes at 350º.
  4. Once squares are done cooking and have cooled, serve with whipped topping.

NUTRITION FACTS



    1 serving    229 calories   10g fat   33g carbs    4.7g protein    26.9g sugar   


Original RecipeRefresh Recipe
1 cup brown sugar 1/2 cup brown sugar plus 2 tablespoons honey
1 cup granulated sugar3/4 cup granulated sugar

Healthy Tip:

Looking for ways to substitute ingredients? Try these sites:
-The Gracious Pantry: Clean Eating Recipe Substitutions
-Mayo Clinic: Healthy Recipes

Enjoy!

Thursday, September 19, 2013

Guacamole Deviled Eggs


I feel like you should all thank me ahead of time for this appetizer...they are that good! If you're ever in need of a side dish, or even just a healthy snack, these deviled eggs are the answer to your prayers. They are easy, quick (depending on how fast you can peel an egg...me, not so fast), and best of all, healthy! Make them today, you won't regret it.


Guacamole Deviled Eggs
24 SERVINGS 
PREP: 15-20 minutes           COOK: 30 minutes            READY IN: 30 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 12 eggs
  • 1 1/2 avocados
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped onion
  • handful of cherry tomatoes (optional)
  • Olive oil
  • 2 teaspoons minced garlic, or garlic salt to taste
  • 1 squirt lemon juice
  • dash of red pepper flakes
  • dash of salt

DIRECTIONS


  1. Hard boil your eggs by placing them in a pot of cold water, making sure the water covers the eggs completely. Once water get to a rolling boil, remove from heat and let them sit for 15 minutes
  2. Move to ice bath for 15 more minutes (making it easier to peel)
  3. Peel eggs and slice them in half length wise
  4. Gently remove the egg yolks and place them in a separate bowl and the whites on your serving plate
  5. Add avocado to yolks and combined until creamy. If mixture isn't easily spreadable you can add olive oil, a little at a time. 
  6. Add in cilantro, onion, tomatoes, garlic, lemon juice, and red pepper flakes to the avocado/yolk mixture. 
  7. Spoon or pipe the mixture onto the egg whites. Sprinkle with salt and serve. 

NUTRITION FACTS



    1 serving   57 calories  4.1g fat  2.5g carbs   3.3g protein   1g sugar   

Enjoy!
Linking up here.
Recipe adapted from Primal Women in the Kitchen

Quinoa Peanut Butter Oatmeal Chocolate Chip Bites

Say that three times fast! Quinoa Peanut Butter Oatmeal Chocolate Chip Bites, Quinoa Peanut Butter Oatmeal Chocolate Chip Bites, Quinoa Peanut Butter Oatmeal Chocolate Chip Bites! Ahahaha! Or, as I like to call them Quinoa PBOCC Bites. I made these because my children were pleading with me to make cookies. I think all this healthy cooking has gotten to them. They wanted something sweet. I obliged and wanted to see if they would like cookies with a healthy spin on them. Turns out, I created something that would pass for a cookie, and something I would also feel comfortable grabbing out of the freezer for those on-the-go moments. I would even eat a couple of these for breakfast if I were in a pinch. My one and five-year-old loved these. My two-year old wasn't quite so sure.


Quinoa Peanut Butter Oatmeal Chocolate Chip Bites
24 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 cup quinoa, cooked & chilled
  • 1/2 cup peanut butter
  • 1 ripe banana
  • 2 tablespoons honey
  • 1/8 teaspoon sea salt
  • 1/2 tablespoon cinnamon
  • 3/4 cup rolled oats
  • 1/2 cup cacao chocolate chips

DIRECTIONS


  1. Preheat the oven to 350º. In a large bowl, mix together quinoa, peanut butter, and banana.
  2. Add honey, sea salt, cinnamon, and rolled oats. Mix.
  3. Stir in chocolate chips.
  4. Roll dough into one inch balls and layout on cookie sheet lined with parchment paper. You can press these down if you'd like (the cookies will not change shape so place as many as you want on a sheet, close together).
  5. Bake for 15 minutes.

NUTRITION FACTS



    1 serving    76 calories   3.3g fat   9.7g carbs    2.7g protein    2.6g sugar   
As a side note, I much preferred these after letting them sit all night. They are a little too crunchy straight out of the oven, but they softened overnight. Then I place them in the refrigerator. If you leave them out, they tend to soften more and more each day, which can make them not so delicious.

Enjoy!
Linking up here.
Recipe adapted from Miss Cellaneous.

Wednesday, September 18, 2013

Over-Stuffed Avocados

Avocados by themselves are divine, but then when you fill them with chicken, onions, cucumbers, and yogurt? Something amazing is born. These over-stuffed avocados are a great appetizer or game day treat. And the plus side - they are less than 300 calories a piece!



Over-Stuffed Avocados
4 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 4 medium avocados
  • 2 chicken breasts, cooked and cubed
  • 1/4 cup green peppers, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cucumber, diced
  • 1/3 cup nonfat yogurt
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar (or as needed)

DIRECTIONS


  1. Slice avocado in half lengthwise. scoop out center, leaving about 1/4 inch of the fruit all around. Put scooped fruit in medium-sized bowl. Set halves aside.
  2. Add chicken, pepper, onion, cucumber, yogurt, mustard, lemon juice, salt, and sugar to the bowl. Mix well.
  3. Scoop mixture into avocados. Chill if desired.

NUTRITION FACTS



    3/4 cup serving    259 calories   12.9 g fat   13.4 g carbs    22.7 g protein    8.5 g sugar   

Enjoy!
Recipe adapted from Muscle & Fitness Hers

Printfriendly

Related Posts Plugin for WordPress, Blogger...