Thursday, July 30, 2009

Skinny Thoughts of the Day: Lighten up Your Breakfast

When preparing your breakfast, experiment with new, leaner ways to yummy-up your meal! Ditch the butter and loads of store-bought Aunt Jemima maple syrup, and instead use a dash or cinnamon or agave syrup (also known as nectar) to add a delicious kick! And if you really want that true maple syrup experience, go for the real 100% all natural maple syrup, which doesn't have any additives or loads of fake sugar, and only use a dash of it. You don't need much to savor the decadent flavor!

Other great choices to add to cold or hot cereals like oatmeal are fresh fruit (berries are the best!) , chopped nuts (like chopped walnuts or slivered almonds) or a TB of nut butter. 

Some of my favorite breakfast food pairings:

-1/3 cup Quinoa flakes cooked with 1 cup water with 1 tsp Cinnamon and 1 TB Smart Balance Omega Buttery Spread 

-2 Buckwheat Wildberry Waffles with 1/2 cup Fresh Blueberries

-2 Eggs prepared your way with 1 piece Ezekial toast spread with 1 TB Organic Almond Butter

-1 cup High fiber/Low sugar Cereal of choice with 1/2 cup Organic Soy milk or Skim milk topped with 2 TB Chopped Walnuts

-Breakfast shake made with 1 cup Skim or Soy milk, 1 medium Banana, 1 TB flax oil, and 1/2 cup Strawberries or 1/2 fresh Peach 

Wednesday, July 29, 2009

Fresh Avocado Tomato Omelet

I made this for breakfast today, and it was absolutely delicious! My mom kept shouting from the other room, asking what smelt so good. Well, it was this wonderful omelet that I will now share with you!

-1 TB olive oil for greasing the pan 
-2 medium to large sized eggs
-1/8 to 1/4 avocado, sliced in small chunks
-1/2 medium tomato, chopped
-1 tsp. oregano 
-1 tsp. basil (Fresh is best if you have it!)
-1/4 cup low fat cheese of your choice (optional)--feta or reduced fat mozzarella would taste great! (I used a half slice of veggie cheese because of my sensitivity to milk)

1. Mix 1 whole egg with 1 egg white in a small bowl. Add a dash of water or skim milk to thicken the mixture up a bit.

2. Place your frying pan on the stove, on medium high, letting the olive oil to spread all over and set in.

3. In the meantime, chop your tomatoes and avocado up and have ready.

4. Once stove is hot, pour egg mixture. Once it starts bubbling a bit, add your veggies and then cheese (optional). As cheese starts melting, sprinkle the oregano and basil over the eggs.

5. Turn one side over with a spatula to create the classical omelet shape. 

6. Enjoy! Serve with a piece of whole grain or Ezekial bread, or some fresh fruit : )

Tuesday, July 28, 2009

Melt in Your Mouth Banana Nut Muffins

This is an older recipe I created a while back, and published in my health blog. But I wanted to feature it again here because I just love them oh so much.
-1 cup brown rice flour or corn flour* (or whole wheat flower) *I use brown rice or corn because I'm sensitive to wheat
-3 ripe bananas (small to medium size)
-1 tsp. baking soda
-1/4 cup soy milk 
-2 TB apple sauce (unsweetened)
-1/4 cup Ghiradelli 60% Cacao chocolate chips
-1/4 cup chopped walnuts (optional)
-1/4 cup organic sugar (or equivalent in agave syrup)
-1 small egg (or equivalent in egg whites/beaters)
-1 TB flax seed oil (optional)
Mix well and bake on 350 for 12-14 minutes.

Monday, July 27, 2009

Quick Fix: Almond Butter Wrap

This is perfect for those days when ya just need a quick bite when your heading out the door, or even when you simply want to eat a lighter meal. I had this for dinner tonight and it was delicious and satisfying!

-2 TB organic almond butter (I like chunky!)
-brown rice wrap (can be found at Whole Foods or other health food stores...)
-1 small banana
-1/2 TB flaxseed oil

It's as easy as 1, 2, 3! Just spread the almond butter onto the wrap, slicing up the bananas evenly throughout. Sprinkle on the flaxseed oil and a dash of cinnamon to top it off! Roll up and eat as you would a taco or pizza...mmm, mmm, good! Little plus: it curbs your sweet tooth too!

Sunday, July 26, 2009

Itsa Pizza Party: Gluten Free Pizza!

I was craving a good pizza pie the other night, but unfortunately have a sensitivity to wheat so was going to just make one for my family. Then I decided to make my own gluten free pizza  to enjoy and share with everyone. (Hey, I didn't want to miss out or anything!) Turns out they liked it just as much (or more) than me!

*Note: this recipe is both vegetarian and gluten free!
-Gluten free dough (You can buy at any health food store. I lucked out because my local pizza joint sells it!)
-1/2 large tomato (sliced into thin wedges)
-1/4 to 1/2 cup Mozzarella cheese cut into thin slices
-1 clove garlic, crushed
-2 to 4 TB Extra Virgin Olive Oil
-Oregano, Basil and Parsley to taste (Fresh is best!)

1. Preheat oven to 400 and have your pizza stone or cookie sheet ready and greased with cooking spray or olive oil.
2. If dough is already formed (as it usually is when store-bought), your ready to start putting the toppings on! If dough is not formed into a pizza pie shape, mold it into a circle or square (up to you)!
3. Top the pie with olive oil and crushed garlic with a cooking brush, making sure you cover the entire pizza.
4. Then, add the cheese, tomatoes and herbs evenly throughout the pie. Add to taste. (If you absolutely loooove oregano, go a little crazy with it!)
5. Mangia!  : ) 

Tuesday, July 21, 2009

Eggplant Parmesan

Good news, you fellow vegetarians! This recipe is both veggie-friendly and delicious.  By following my little tips, you can make it gluten-free as well. I made it for my family for dinner tonight, and got back from the gym to find the entire dish devoured!

Recipe*serves 4

-1 large eggplant (Pealed, cut into circle-wedges)
-Approx. 1/2 cup breadcrumbs (I made my own breadcrumbs with 2 toasted gluten free waffles)
-1-2 eggs with dash of water
-About 1 cup shredded fresh Mozzarella cheese 
-Olive oil for greasing the pan
-About 24 oz. tomato sauce (I made my own with crushed tomatoes, oregano, basil, fresh parsley, garlic, olive oil, crushed red pepper and sugar to taste)

1. Preheat oven to 375, and grease large baking sheet with olive oil.

2. Prepare eggplant (peel and slice), and then dip each piece into egg mixture, then plate full of breadcrumbs and place onto baking sheet.

3. Bake for 15-20 minutes, then flip and bake for another 15 minutes or until breadcrumbs are browned,

4. Once eggplant is done, heat the oven to 400 as you fill a casserole dish with 1 cup marinara sauce. Layer eggplant on top, and then coat with the rest of your marinara sauce so all the pieces are covered. Then, top with the mozzarella cheese, making sure all pieces are covered.

5. Bake for another 20 minutes and enjoy!

Serving Tip: I served the eggplant Parmesan on top of a Spinach Artichoke Flour Fettuccine that I bought in the health food column at Stop and Shop. The pasta tasted great in a light lemon, garlic and olive oil sauce. Add cream and some Parmesan cheese if desired for more of an Alfredo taste. Just know that you're ending more cals as well if you choose that option!