Chipotle Flavored Breakfast Burrito.

IMG_0575IMG_0576IMG_0578IMG_0574IMG_0580

Happy Monday! Ok, for starters I was on a roll with cooking this weekend. It was rainy, cold and one of those weekends where you just want to lay in bed and do nothing all weekend. If you have read any past posts you know by now that it’s really hard for me to slow down, so instead I headed to the book store and picked up a new cook book! Saturday I made Chipotle Roasted Cauliflower tacos (which were SO good) and so on Sunday I used the leftover cauliflower, whipped up some breakfast potatoes with the chipotle chilis in the adobe sauce and Wa La! I had myself a delicious brekfast burrito. So many times when I buy vegetables (because it’s just me) I have leftovers which leads to being a little creative otherwise I am eating the same meal for 3 days. Who wants that? Not me! Anyway, get creative and use your left overs for something new.

In this burrito I used:

  • chipotle roasted cauliflower/corn
  • breakfast potatoes with chipotle pepper sauce
  • eggs [scrambled]
  • avocado
  • chipotle sauce (made with fresh greek yogurt)
  • diced tomato
  • flour tortilla

Are you a fan of breakfast burritos? What do you like to put in yours? Remember, if you are a meat eater you can always scramble up some sausage or bacon with those eggs. Good luck!

 

 

Advertisements

Easy Peasy Brussels Sprout Salad.

brussels 2brussels 1brussels

What you’ll need:

  • Brussels Sprouts [sliced thin)
  • lemon
  • percorino romano
  • olive oil
  • white balsamic vinegar
  • salt/pepper to taste

Start by washing and slicing the brussels sprouts thin while placing in a bowl. I used about 10-15 brussels sprouts which was enough at least 2 or 3 people. I measured out about 1/3 cup extra virgin olive oil, and just a couple dashes of white balsamic vinegar to bring it to 1/4 cup. Squeeze the juice of 1 & 1/2 lemons then put in a blender/mixer. The mixer helps with the consistency of the dressing. Toss the dressing in with the bowl of raw sliced brussels sprouts. I like to massage them together so they flavor really gets absorbed by the sprouts. Lastly, the pecorino is shaved over the top of the salad. (You can use the side of the cheese grader with the smallest holes).If you need any salt at all a pinch should suffice. I like to add crushed black pepper to the salad for extra flavor and also to cut the bite of the citrus. Enjoy!

Breakfast Game on Point!

breakfast sand

Get your breakfast game on! Man, this was amazing. I am usually more often than not on my game when it comes to breakfast (steel cut oats, yogurt, toast, fruit etc.) but this one was so damn good! Toasted ciabatta bread, avocado, baby arugula, fried egg, sliced tomato, and a spicy pimento cheese spread I picked up from Whole Foods. Don’t be a afraid to tackle the kitchen for your own amazing weekend breakfast. You don’t always have to go out to eat to get what you want!

Stuffed Zucchini.

zucchini 1zucchini 2zicchini 3zucchini 4zucchini 5zucchini 6zucchini 7zucchini 8

What you’ll need:

INGREDIENTS

  • 4 large zucchini
  • 1 can black beans, drained and rinsed
  • 1 cup cooked rice (I like to use spanish rice)
  • 1 cup salsa (optional-I didn’t; use)
  • 1/2 red onion [diced]
  • 1 red bell pepper [diced]
  • mushrooms [diced]
  • 1/2 cup corn1 jalapeno (or poblano pepper), cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • avocado [sliced]
  • salt to taste
  • 1 cup shredded cheddar/monterey jack cheese
  • queso fresco [crumbled]

INSTRUCTIONS

  1. Start by greasing a cookie sheet with olive oil and place to the side. Slice each zucchini in half lengthwise[DON’T cut off the ends (I made the mistake of doing that!). Using a melon baller or metal teaspoon, hallow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish. I reccomend dressing the zucchini with a little salt and pepper before filling with everything.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers until coooked through. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each half with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
  4. Allow them to cool for 5-10 minutes then top with fresh cilantro, avocado and queso fresco and serve.

Thank you Making Thyme For Health for this recipe! There were a few modifications but it was delicious!!

*This recipe can also be made without cheese and would be just as good. Anything with avocado and salsa you can’t go wrong! Enjoy!

Juice-licious.

jucing

How good does this look? I’ve said it before and will say over and over! It’s not a matter of having time for anything – it’s really a matter of making it. Yes, juicing can be messy and take 7 minutes of your time, but really…if you think of the amount of time you spend trolling though facebook, instagram, watching tv. etc everyday I think you can take a few minutes to juice it up! Not to mention, these store bought juices can be a litttttle pricey. Actually, let’s be real here, A LOT of pricey!!! This weekend I made a quick juice for some extra nutrients and energy. I used:

  • raw beets (sliced, not cooked) [pottasium(essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas).]
  • green apple[antioxidants lessen your risk of heart disease, diabetes and stroke]
  • lime [weight loss, skin care, improved digestion, relief from constipation, eye care]
  • kale [great for aiding in digestion and elimination with its great fiber content]
  • ginger [relieving digestive problems such as nausea, loss of appetite, motion sickness and pain]
  • carrots [beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents]
  • cucumber [ decreasing swelling and irritation of the skin and providing vitamin K]
  • grapefruit [vitamin c/maintain healthy heart]

It’s important to remember to have more veggies than fruit but whatever gets you going is better than nothing at all in my eyes. For 2 days worth of juice it was $11. That’s 5.50 a juice. Can we stay steal!?

Cauliflower Fried Rice.

132

This recipe is always a go to favorite when you are craving rice but don’t want the extra calories. I think some people might be skeptical of this, but it’s actually pretty good. I have been on a cauliflower kick as of late (cauliflower mash, baked cauliflower w/ parmesan cheese) it’s easy, cheap but still a member of the cancer-fighting cruciferous family of vegetables. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

What you’ll need:

  • 1 head of cauliflower (about 2 1/2 cups chopped in a food processor)
  • 2 tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas/carrots (I prefer fresh carrots over frozen)
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onion (optional)
  • salt/pepper to taste (optional)

Directions:

  1. Rinse and chop the cauliflower into florets and put in the food processor. (If you don’t have a food processor you can easily chop up cauliflower into small pieces.) Pulse the cauliflower until it’s small and resembles rice.
  2. Preheat a large skillet or wok to medium heat. Pour some sesame oil in the bottom. Add white onion and peas/carrots and fry until tender.
  3. Slide the onion, peas, carrots to the side. Using a spatula, scramble the eggs. Once cooked mix the egg with the vegetable mix.
  4. Add the cauliflower to the veggie an egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and the cauliflower is tender. Add chopped green onion if desired.

*I have made this before but instead of peas I used grated zucchini and grated carrots. I prefer to add the zucchini because the texture absorbs the flavor of the soy sauce.

*This recipe would be great with some pieces of diced organic chicken or shrimp.

Good Luck!

I found this recipe at The Recipe Critic dot com.

Vegetarian Tortilla Soup.

IMG_0247IMG_0249untitledIMG_0255IMG_0252IMG_0254

IMG_0251.JPGIMG_0257

IMG_0262.JPG

It’s funny whenever I post a picture of something I make that’s vegetarian the usual comment is, “Where is the meat!” I have been vegetarian for well over 7 or 8 years now and yes, when switching over it was a bit of a challenge. The basic things like chicken & rice/steak & potatoes weren’t so basic anymore. It hit me that I might actually need to explore the produce section a little more and perhaps pick up a cook book to get motivated and learn how to cook something new! Don’t get me wrong there are times when meals like Chicken Tortilla Soup or Pozole get lost in this rotation because they are not vegetarian but guess what – I have found a solution! Thank God for Pinterest (obviously)! I know I mention all the time that I go on there to browse and get inspired for what I should make next… but really, it helps when your brain is too tired to think after work @ 5m. This soup was SO good (I am not just saying that) and you can always add some ORGANIC chicken if your little heart desires.

My only request other than Pinterest being amazing is for someone to invent all the right ingredients at ONE grocery store! Wouldn’t that be life changing?! I usually frequent two grocery stores and the farmers market for my weekly food. It might seem like a lot but when you find bargains you realize it is worth the trek.

What you’ll need:

[Produce]

  • 1 Avocado
  • 1 14-ounce can Black beans
  • 1 Chili pepper or 1 poblano pepper, dried smoked
  • 1 handful Cilantro, leaves
  • 1 14-ounce can Hominy (or you can substitute corn)
  • 1 Jalapenos, medium
  • 1 Lime
  • 2 Radishes
  • 1 White onion, medium

[Other]

  • 32 oz Vegetable stock
  • 1 14-ounce can Tomatoes or chunky tomato sauce
  • 1 Sea salt/pepper to taste
  • 1 Olive oil
  • 1 tsp Cumin, ground
  • 6 Corn tortillas (6-inch2 oz Queso fresco or feta cheese

 

[Instructions]

  1. Prep work: Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning.
  2. Bake the tortillas: Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt.
  3.  Toast the chili pepper: Place the dried chili pepper directly on the oven racks. Bake for 30 seconds to 1 minute, or just until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
  4. Make the soup: In a medium pot or Dutch oven, heat some olive oil on medium until hot. Add the onion, garlic, jalapeno and poblano peppers (if using). Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
  5. Serve the soup: First, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro and serve with lime wedges and hot sauce, if desired.

Thank you Cookie and Kate for this recipe!!

Zoodle Scampi.

zoodle1zoodle2zoodle3

Thank you Just a Taste for this recipe! I was browsing Pinterest yesterday and came across this recipe. If you have read my posts before you know I love Pinterest! Even if you don’t make exactly what is shown it is nice to have a platform to gather ideas from and make whatever it is that you like. I love zucchini and squash (and usually have it in my fridge all the time) so I went to Target last night after my workout and picked up this gadget to make the “Zoodles”! You guys, this was so easy. If you don’t like prawns, use chicken or just add extra veggies. Let me know if you have any questions and good luck on your Newtritionsavvy quest!

Ingredients:

  • 2 Tablespoons olive oil
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium zucchini, cut into noodles (See Kelly’s Notes)
  • Chopped parsley, for garnish

Directions:

  1. Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
  2. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
  3. Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

NOTE: I did add a little parmigiano reggiano when the white wine/olive oil was done reducing and veggies were added. *butter optional (don’t get crazy with it)

Kitchen Savvy Weekend.

weekend 4weekend 3weekend 1weekend 5weekend

It looks like the beginning of winter is in FULL effect. The rain didn’t stop me from getting a few workouts in annnnnnd staying busy in the kitchen! Instead of going out to eat we opted on cooking up a storm. On the menu for Sunday:[Lentil soup] [Garbanzo Bean Salad] & [Homemade Raviolis] Does it get any better?? I love soup and this is the perfect season for it. See the recipe below!

What you’ll need:

  • 3 cloves minced garlic
  • chopped yellow onion
  • diced celery & carrots
  • tomato paste
  • zucchini
  • 1 cup fennel
  • 3 bay leave
  • dried thyme
  • salt/black pepper
  • 1/4 cup lemon juice
  • 1/2 bunch choppep fresh dill
  • 1 1/2 cup lentils

Start by cooking the carrots, onion, celery with olive oil on a med heat. The beans are SEPARATE! This is important. Start the lentils on a boiling temperature and then bring to a med heat and let the beans cook through. This will prevent them from splitting and being too mushy. Once they are finished-drain them and then add the bean water to the carrots, onion and celery. From there add the fennel, tomato paste (about half a small can), bay leaves, salt, pepper, dried thyme, dill, zucchini and let them simmer on a low heat. When the soup is near done, add the lentils and serve. I like to add feta cheese to the top just to add a little texture. Enjoy!

Veggies on Veggies.

veggiesveggies1pre veggieveggies2

Thank  God for Pinterest. I was driving home from the gym last night wondering what to make for dinner so I hopped on pinterest and Wala! WE had a recipe. This one was “HELL-A’ Good. Veggie lover or not…this would be a great dish with some chicken if you need extra protein.

What you’ll need:

  • olive oil
  • yellow onion [chopped]
  • minced garlic
  • zucchini
  • potato [I used rustic can use red or sweet]
  • tomato [sliced/in half]
  • dried thyme
  • salt/pepper/garlic powder
  • 1 cup shredded italian cheese
  1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
  2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
  3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
  4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Side note: I also added a little bit of dried oregano along with the Thyme.

Good Luck!