Fresh fruit vs. canned
Spring Mix vs. iceberg or romaine
All natural chicken breast in a can. No preservatives or additives. (sam's) For quick lunches.
Organic 2% milk and Rice Milk for the Kids.
Skim Milk and Rice Milk for Mom & Dad
Saturday, March 14, 2009
What's in my grocery cart?
Fresh fruit vs. canned
Spring Mix vs. iceberg or romaine
All natural chicken breast in a can. No preservatives or additives. (sam's) For quick lunches.
Organic 2% milk and Rice Milk for the Kids.
Skim Milk and Rice Milk for Mom & Dad
24 grams of Protein Zero Carbs and only 116 Calories
What could possibly be so high in protein and so low in carbs? Yellow fish tuna. Sushi!! Yes..ask your fish market to sell you sushi grade tuna. Take it home, slice it up and serve. Wah la your done! Now, don't tell me you don't like sushi because it's raw. Please give it a chance. It's such a clean food and there is nothing to this creation. I like to dip the slices of tuna in low sodium soy sauce and sprinkle some sesame seeds. Deeee licious.
Carmen's Yummy Salad
This is THE SALAD! My friends and family love it when I make my Yummy Salad. It's got such a great variety of flavors and it's always a hit. You really don't have to have all the fruits, but they sure taste delcious. It's so yummy that I think that's how it got it's name. :)My kids will actually ask me to make it every week.
Why the dressing??? We often put too much dressing on our salads taking away from all the great flavors. A little balsamic drizzle with olive oil and that's all it needs. Forget all the creamy dressing high in fat. Go simple. Don't forget the fresh peppercorn. mmmmm..... Today I made it and just sprinkled fresh lemon juice and olive oil. MMmm again. Grill some chicken or fish and make it a complete meal. Enjoy
xo
Large bowl filled with 1/2 Spring Mix. & 1/2 Spinach
Med. Tomato cubed
1/2 avocado cubed
blueberries (handful or more)
strawberries ( handful or more)
Mandarin oranges that come in a glass container (veggie section at Publix or Walmart)
1/2 red onion diced (optional)
Cantaloupe (handful optional too)
Crushed Walnuts
Low fat Feta cheese
Dressing: Balsamic and Olive oil Sea Salt & Pepper to taste
Tip: Serve each serving and then add the dressing to taste. If you have leftovers keep it for the next day for lunch.
Why the dressing??? We often put too much dressing on our salads taking away from all the great flavors. A little balsamic drizzle with olive oil and that's all it needs. Forget all the creamy dressing high in fat. Go simple. Don't forget the fresh peppercorn. mmmmm..... Today I made it and just sprinkled fresh lemon juice and olive oil. MMmm again. Grill some chicken or fish and make it a complete meal. Enjoy
xo
Large bowl filled with 1/2 Spring Mix. & 1/2 Spinach
Med. Tomato cubed
1/2 avocado cubed
blueberries (handful or more)
strawberries ( handful or more)
Mandarin oranges that come in a glass container (veggie section at Publix or Walmart)
1/2 red onion diced (optional)
Cantaloupe (handful optional too)
Crushed Walnuts
Low fat Feta cheese
Dressing: Balsamic and Olive oil Sea Salt & Pepper to taste
Tip: Serve each serving and then add the dressing to taste. If you have leftovers keep it for the next day for lunch.
Friday, March 13, 2009
2 delicious recipes. That I just love.
Beets with Orange Vinagrette
Ingredients
6 fresh beets
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion optional)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Directions
Bake beets at 350 for about 40 minutes. Peel and slice. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature
Blueberry Coffee Cake by ellie on foodnetwork.
My kids LOVE this recipe.
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Ingredients
6 fresh beets
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion optional)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Directions
Bake beets at 350 for about 40 minutes. Peel and slice. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature
Blueberry Coffee Cake by ellie on foodnetwork.
My kids LOVE this recipe.
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Thursday, March 12, 2009
What's in my drink?
Fresh water, sliced lemon wedges, and mint leaves.
Spring is in the air and it's a great time to plant some herbs. Wilson; my gardner planted 3 pots filled with gorgeous herbs. Mint, Cilantro, Parsley, Basil, and Rosemary. The mint has gone crazy...so what better use than to fancy up your water. I keep lemon wedges and fresh cut mint in two separate ziploc bags in the fridge. A quick way to fancy up your h2o. ;)
What did I do with the leftover Stuffed Turkeys?
White Egg Omelet stuffed a la HURRY!
1/4 cup Egg Whites
Crumbled up Stuffed turkey from previous recipe
2 small Avocado slices cubed
1 tbs. piementos (leftover from the jar used for the stuffed turkey)
low fat shredded mozarella cheese
s/p
olive oil
Oil skillet to medium heat. Add egg white and cook until it no longer is transulucent looking. Add remainder ingredients and cook until cheese has melted. Flip over and brown on both sides. Sprinkle more cheese. Splash with a lil hot sauce. yum!
1/4 cup Egg Whites
Crumbled up Stuffed turkey from previous recipe
2 small Avocado slices cubed
1 tbs. piementos (leftover from the jar used for the stuffed turkey)
low fat shredded mozarella cheese
s/p
olive oil
Oil skillet to medium heat. Add egg white and cook until it no longer is transulucent looking. Add remainder ingredients and cook until cheese has melted. Flip over and brown on both sides. Sprinkle more cheese. Splash with a lil hot sauce. yum!
Doesn't Vanilla Cake sound delicous? Well, of course it does and that's exactly what it taste like!
I am always searching for the most tasteful protein powder I could possibly find. Iron Tek must be on my top 3 list. It's so yummmmmm...I have tons of recipes if u gals want more. Just let me know. Here's a top favorite at our house from The Eat Clean Diet Cookbook by Tosca Reno.
Oatmeal Protein Smoothie
1/4 c. uncooked oatmeal
1 tbsp. peanut butter
1 scoop protein powder, vanilla best. ( i use iron tek "vanillacake" from chucks)
1 tbs. honey
1 tbs flax seed
1 cup milk. soy /cow whatever I use vanilla light soy milk
1/2 tsp cinnamon
ice
enjoy ;)
3 easy meals! All super yummy
Okay ladies I have been neglecting this blog way too long and it's time to post some easy fast recipes. I create a menu every weekend for the following week. Then the Family will either LOVE IT OR NOT. LOL These 3 recipes were absolutely delicious and super easy. I served the shrimp with rice. The terayaki with some baked sweet potato fries and the Turkey burgers with a salad. Please let me know if you tried any of them.
Baked Shrimp with Tomatoes & Feta SO yum and SO easy!!
Ingredients
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)
Directions
Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes
Stuffed Turkey Burgers
Ingredients
1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper
Directions
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Modifications: I seasoned with kosher salt / ground pepper and a lil adobo before mixing the meat. Cooked about 5 minutes on hot grill on each side. Served with Beefsteak Tomatoe slices and a mixture of boar's head mustard and light mayo. SO good. enjoy.
Let me know if u make them.
Teriyaki Chicken Thighs
6 pieces; 1 piece per serving
Ingredients
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Directions
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Baked Shrimp with Tomatoes & Feta SO yum and SO easy!!
Ingredients
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)
Directions
Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes
Stuffed Turkey Burgers
Ingredients
1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper
Directions
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Modifications: I seasoned with kosher salt / ground pepper and a lil adobo before mixing the meat. Cooked about 5 minutes on hot grill on each side. Served with Beefsteak Tomatoe slices and a mixture of boar's head mustard and light mayo. SO good. enjoy.
Let me know if u make them.
Teriyaki Chicken Thighs
6 pieces; 1 piece per serving
Ingredients
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Directions
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
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