Wednesday, September 30, 2009

Have This For Dinner Tonight: Better-for-Ya Fried Rice*

I made this tonight for dinner with some random veggies in my fridge and leftover brown rice from the night before, and it was extremely delicious and filling. Enjoy! *Vegetarian

-1/2 cup brown rice, cooked
-1/4 cup broccoli, frozen
-1/4 cup onion, chopped
-1/2 diced zucchini
-1 egg
-2 TB Extra Virgin Olive Oil

1. Coat large frying pan with olive oil, and pour frozen broccoli, onions and zucchini into pan. (or whatever veggies you have available-peas, corn, carrots, sugar snap peas and squash would also taste great!)

2. Once vegetables cook, add in the brown rice. Add more olive oil or butter spread if desired.

3. Crack egg on one side of the pan, and chop into the rest of the rice mixture.

4. Top with salt and pepper to taste. Eat with chopsticks in you're in the mood. . . Enjoy : )

Sunday, September 27, 2009

Boil Up Some Farm Fresh Corn!

Yes, summer has officially ended and fall has begun (crazy to believe, I know!), but that doesn't mean we have to end our favorite summer eats as well. Go grab some corn today at the grocery store or at your local farmer's market while it's still fresh and (semi) in season! Hey, summer just ended a few days ago; there's no need to stop all the fun just yet.

The other day, I purchased 2 fresh corn husks at the farmers market for 50 cents a pop, and boiled 'em up today to have for dinner. I'm thinking I'll eat one "on the cob" with a veggie burger tonight to savor that summer bbq essence. 

But there's plenty of other things to do with corn after it's cooked as well (off o' the cob...) :

-Shave off the edges and cut it up into your favorite salad. Try some fun combos like corn, black beans, onion and cilantro atop some fresh arugula OR corn, chopped hard boiled egg, avocado and spinach. 

-Add some corn to your a.m. omelet for a mexi-flavor! Try corn, tomatoes, cilantro with a few TB of salsa for a spicy breakfast kick!

-Throw it in your homemade (or store-bought) soups for some extra flavor and touch of sweetness. I'm adding it to my minestrone soup tonight, but it would also taste great in vegetarian (and meat) chiles, chowders butternut squash soup and any other vegetable based soups!

-Make "healthy nachos" with organic low-sodium corn chips (Try Trader Joe's Organic Corn Chip Dippers or Food Should Taste Good Yellow Corn Chips-all natural and low sodium), corn, black beans, tomatoes, chopped onions and a few sprinkles of low-fat cheese. Microwave or bake the tortilla chips up until the cheese melts 'n' dip in your favorite salsa for an extra zing!

Wednesday, September 23, 2009

Caprese Omelet

When I was in Italy several years ago, almost every day I would order a Caprese salad for lunch or dinner. More simply put: fresh tomato, fresh basil, buffalo mozzarella, olive oil and some salt and pepper. Absolute perfection. Well, this morning I had that authentic Italian craving, so I whipped up an omelet, Italian style.

-1 egg, 1 egg white, mixed
-1 TB extra virgin olive oil 
-few slices fresh buffalo mozzarella cheese
-3 basil leaves, fresh if you can
-1/4 cup chopped fresh plump tomato (I bought mine at the farmer's market)

1. Coat frying pan with olive oil on medium heat and then pour egg mixture onto pan.
2. Once slightly cooked (bubbling), top half the egg with tomatoes and basil leaves.
3. Lastly, add the cheese and cover for a minute until thoroughly melted.
4. Flip one side over to form the classic omelet shape, serve and enjoy! : )

*Pair with some fresh fruit (I had 1/2 sliced grapefruit) and a piece of toast!

Wednesday, September 16, 2009

5 Healthy Ways with a Sweet Potato

OK, so I'm addicted to several things in life: exercising, coffee (although I'm trying to slowly ween off of that one), reading magazines, peanut butter, dark chocolate, and yes--now sweet potatoes. They are just the perfect, most cheap vegetable (about 50 cents for a medium one) and you can do oh so much with them! Poke a few holes with a fork, pop 'em in the mic for about 6 to 8 minutes, and voila: instant deliciousness. 

Here, 5 healthy ways with this phenomenal fall-favorite vegetable. First cook the sweet potato in the microwave for 6 to 8 minutes, or bake in the oven wrapped in tin foil and then do as follows:

1. The Sweet Toother: Drizzle with 1 TB 100% maple syrup, 1 tsp. cinnamon, and 1 tsp. nutmeg to cure a sweets craving!

2.  Cajun Concoction: Top with 1 TB Cajun seasoning, 1 tsp. cayenne pepper and a touch of red pepper flakes for a spicy treat!

3. Light 'n' Simple: Spread your sweet potato with 1 TB smart balance butter (or another light variety) with a pinch of salt and pepper. . . always hits the spot.

4. Herb-alicious: Coat the potato with all your favorite seasonings/herbs! I personally love oregano, parsley and basil!

5. Fry-tastic: Transform your sweet potato into delicious healthy french fries. Rather than cooking the potato ahead of time, slice into small strips resembling french fries. Then, coat with 1 TB olive oil and a dash of salt 'n' pepper. Coat a baking sheet with olive oil and pop 'em in the oven for about 30 minutes on 350, or until crunchy. Adds herbs and spices of your choice to liven them up! Serve as a side with a meal, or dip 'em in ketchup for a quick and easy snack. 

Tuesday, September 1, 2009

Cool Idea: Meal on the Go

I had this light meal for dinner last night, and let me tell you: boy oh boy did it hit the spot. Have this anytime you need to eat on the run, great for lunch or dinner. Also, this is a great option for any of you with allergies, because there is no soy, gluten or wheat and it's preservative free!

What you'll need:
-1 Bahama Rice Burger, Original Beach Griller (or other flavor of your choice)
-1 small/medium sized sweet potato 
-2 TB Smart Balance butter
-1 TB olive oil for cooking
-salt and pepper

1. Poke holes in the sweet potato and pop in the microwave for 6 to 8 minutes, or wrap in tin foil and bake in conventional oven on 350 for about 35 minutes. 

2. In the meantime, spread olive oil on frying pan set at medium heat, and cook veggie burger according to directions, for about 4 minutes. 

3. Mash up sweet potato with the Smart Balance butter, and sprinkle with salt and pepper to taste. Serve along side the veggie burger, and pile on toppings of your choice. Some suggestions: a TB of ketchup, drizzle of yellow mustard, 1/2 TB light mayo, a thin slice of cheese, some baby spinach, sliced onion or diced tomatoes. 

Seriously, this tasty hit is as easy as 1, 2, 3!