Breakfast Savvy.

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Preppin’ for a scramble

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Breakfast Potatoes

Cheers to an almost 4 day weekend! If you’re like me you are required to work a half day today you make the best of your time and blog it up. The upside of this morning is that there was no traffic at all, and if you live in the Bay Area or anywhere where traffic can be a pain in the butt you appreciate this for every minute you sailed right through. So tomorrow, we have three options: Get up early and run Turkey Trot, Lay in bed until duty calls, or make the most of your morning while remaining breakfast savvy and make a delicious breakfast for those beloveds of yours! I probably wont be sleeping in because I never do…so I will most likely go with option number 3!

What you’ll need:

  • organic eggs
  • veggies [your choice- I like zucchini, mushrooms, tomatoes]
  • rustic or red potatoes
  • extra virgin olive oil
  • salt/pepper/garlic powder

Breakfast is soooo easy. I know most people love their eggs over easy, sunny side up etc. but I am a scramble only kind of girl. Yes, plain eggs can be boring after a while therefore I like to mix it up. I add my favorite veggies, usually grated zucchini, mushrooms and diced tomato. For the potatoes you can use either rustic or red [diced], with a yellow onion and green bell pepper. I use extra virgin olive oil and season with salt, pepper and garlic powder. Start them on a med-high heat so they can brown and reduce to a low heat so they can cook after browning. If you’re thinking about a post Thanksgiving breakfast you can always toss some of that ham in the scramble for some extra flavor!

I hope you guys have a great holiday! Eat lots but remember we must BURN TO EARN!! 🙂

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Watermelon + Feta Goodness.

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Ever wonder what to do with all of the extra watermelon?? Here’s your solution. Watermelon + Feta + Mint Salad. This is so refreshing!!

What you’ll need:

  • Watermelon
  • Feta
  • Mint (chopped or sliced)
  • Olive oil/Red Wine Vinegar
  • Salt (just a dash)
  • Red Onion (Optional)

Prepare watermelon and mint. I usually cut my watermelon in half, and then half of the half to make 4 pieces. This makes it easier to slice up. Add feta, olive oil, red wine vinegar {or balsamic} and just a touch of salt.  This salad doesn’t need to sit for long as the watermelon is really great at absorbing flavor fast. Hope you enjoy!

Go Vegan for a Night!

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It’s summer and It’s hot so let’s  lighten things up a bit. Sometimes we tend to load up on the refined carbs when its not really needed, so with this recipe I say,  ditch the carbs! I do think the right carbs are okay to consume but if you can eat a healthy meal that tastes great and fills you up without them- then Let’s do it!  Vegan tacos {pictured above} are a great dinner, and if you have leftovers a great lunch as well. I used Smart Ground original crumbles for my protein source. If you don’t want to go vegan you can cook up some ground beef/turkey (organic of course) and substitute for the real thing. I threw in some veggies, made a Pico de Gallo, added avocado and called it a day. These were great!

What you’ll need:

  • tomato (diced)
  • avocado
  • red onion (chopped)
  • cilantro (chopped)
  • asparagus (cut into small pieces)
  • zucchini (cut into small pieces)
  • butter cup lettuce
  • smart ground (or your choice of protein)
  • olive oil
  • cumin/chili powder/salt/pepper (to taste)
  • juice of 2 limes

Directions:

Prepare all veggies and place olive oil, asparagus and zucchini in a pan. Cook on med heat just to get crunch out of the veggies. Add the smart ground, salt, pepper, chili powder, cumin to taste. The crumbles don’t really need to cook, they just need the heat to loosen up the meat. In a separate bowl add red onion, cilantro, tomato, lime juice, and light salt/pepper. Place the meatless  mixture on top of the buttercup lettuce. Add Pico de Gallo & avocado and top with hot sauce If desired. The whole prep from start to finish took 15 min.

Enjoy!

Mexican Quinoa.

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Hey friends! After my crazy hard workout last night I jumped on Pinterest and found this recipe. Mexican quinoa is EASY ( I am all about easy) and damn good at the same time! Nothing like a recipe that kills it in the taste department. Score! I have made different variations of this salad, but adding the cumin was a hit).  I have vowed to myself for the next 6 weeks there will be nothing but clean eating. (Well, majority- let’s be realistic). I am all about moderation including moderation, but I know for a fact that the daily habits we do add up  so with a few changes here and there between food and working out I should be seeing some results coming my way! Here is another easy recipe sent from me to you. I try to make/look up different dishes and use the ingredients I already have on hand. This alleviates any time constraints or any additional trips to the grocery store than necessary. Baby steps like replacing pasta and rice with quinoa can really add up when it comes to minimizing refined carbohydrates. Think you don’t eat a lot of a certain food? Start by jotting down and the truth finally comes out. All is fun and games until your jeans don’t fit! What are you doing to replace your habits with healthy ones?

What You’ll Need:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  • Serve immediately.

This recipe was found here. Thanks, Pinterest!

Vegetarian Pasta Salad.

Pasta Salad

What you’ll Need:

  • 1 Medium Summer Squash
  • 1 Medium Zucchini
  • 1 Medium Broccoli Crown
  • 1/2 Medium Red Onion
  • 2/3 jar roasted red peppers
  • 1/2 Bunch Parsley
  • 1 Roma Tomato
  • 1 Cup Pasta (I used penne)

Vinaigrette:

  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 3/4 tsp salt
  • to taste fresh cracked black pepper
  • juice of 1 lemon

1. Bring a large pot of lightly salted water to a boil. Add pasta- boil for 5-7 minutes. Drain in colander.

2. Prepare veggies (squash, zucchini, broccoli, tomato, onion, parsley and red pepper) Give veggies a good wash and cut into small pieces. (NOTE: I blanched the broccoli, and gave the squash and zucchini a quick sauté before adding).

3. While pasta is cooling down, start combining ingredients for vinaigrette. In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, lemon, salt and pepper.

4. Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to serve.

Summatime Ceviche.

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Now that summer has officially hit, it’s time to lighten things up a bit with some fresh and easy recipes! It’s been in the high 90’s the last couple weeks, so what better of a way then to tap into some yummy Latin dishes. I am a vegetarian for the last seven/eight years but I do eat fish on occasion. This particular dish is only jumbo prawns, but you can add other white fish if desired.

What you’ll Need:

  • tomato (diced) (2)
  • organic jumbo prawns 2/3 lb
  • cilantro
  • white or red onion (chopped)
  • lemon (2)
  • lime (5)
  • avocado
  • ketchup (1 teaspoon) (Sounds weird but it’s for the cocktail flavor)
  • salt (dash)
  • pepper (dash)
  • jalapeno (diced-I used half)
  • Hot Sauce (tobacco, or I used Whole Foods 365 brand Jalapeno Hot Sauce)

Dice up your ingredients, throw in a bowl and add lemon and lime. (Yes, it’s that easy!!) For this one,  I added about 5 limes- and 2 lemons. There was extra juice so depending on the juiciness of the limes you could probably use 3 or 4. I always make more than I need to  (my portions are frequently off while cooking  for one) but I would say this feeds about 4 people. I let the ceviche sit in the fridge (covered) for about 45 min. The seafood cooks pretty fast so I would suggest checking depending on the color from uncooked fish to cooked. It’s also recommended to cook the seafood in the lemon and lime as it loses flavor if you cook before and then add. You can eat this by itself, with a corn tortilla, chips or on a tostada. Hope you enjoy!

Blackberry Crostini

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What you'll need :

- Baguette
- Organic Blackberry
- Organic Goat Cheese
- Organic Mint
- Organic Honey

This is the easiest recipe. Toast the crostini’s until lightly brown. (350 for 7-10 min or so). Remove from the oven and smear the goat cheese onto crostini. You have the option to chop the mint or place the entire mint leaf onto the bread. Pop your blackberry on there, drizzle with honey and you are set to go.  Before eating I mashed the blackberry onto the goat cheese so it was a bit easier to eat! Let me know if you try these…they were DELISH and refreshing!

Organic Steel Cut Oats (My Favorite Breakfast)

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Why Steel cut Oats?

Steel cut oats are an excellent source of protein. 7grams per 1/4 cut of dry oats to be exact. There are both soluble & insoluble fiber in these types of oats which is associated with improving blood sugar levels in diabetes and improved cholesterol levels. They take about 15-20 minutes to cook. I add a little bit of raw sugar and cinnamon to the mix. If you add fruit you can take the sugar out because the banana especially is loaded with natural sweetness that helps with the plain flavor of the oats.

Breakfast (for those that don’t know) is extremely important in your overall functioning throughout the day. “Breakfast” literally means the meal that “breaks the fast”. It’s considered your most important meal because it affects your eating for the rest of the day. Starting the day with a well-balanced meal that supplies adequate protein, carbohydrate and fiber keeps hunger at bay and allows you to make wise choices for the meals which follow.

 

Have you tried steel cut oats? If so, what do you think? If not, what is your favorite form of breakfast?

Eat Your Greens.

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asparagus mixture

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I made this last night for dinner. Green beans, asparagus, and mushrooms over quinoa.

What you’ll need:

  • sliced mushrooms
  • asparagus
  • fresh green beans (I prefer fresh over canned)
  • fresh minced garlic
  • salt/pepper
  • garlic powder
  • chili flakes (optional)
  • quinoa
  • vegetable broth
  • white onion
  • olive oil

Start by trimming the green beans. Fill a large pot with water and when the water has reached a boil- put green beans in. If you have ever cooked green beans before you know that they take a while to cook. Boil only for a couple minutes, strain and leave in strainer while putting ice cubes over to stop the beans from cooking. This process is called blanching. In a separate pan, use oil of choice (I use extra virgin olive oil), fresh minced garlic and chopped white onion on a med heat. When the onions and garlic look like they are cooked add about a cup or less of veggie broth- and then add the asparagus, mushrooms, green beans along with salt, pepper, chili flakes and garlic powder. Let simmer on low heat until finished. The veggies won’t take long to cook- I prefer my asparagus with a little crunch.

In a separate pot cook the quinoa. It’s the same as rice, for every cup of quinoa two cups of water, veggie or chicken broth. I used veggie broth to add a little more flavor. Boil water, pour in quinoa and then reduce heat to simmer.

This recipe is easy and you can easily add chicken to it if you would like more protein! Let me know how it turns out.

 

Veggies w/ Spicy Marinara

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Last night I ended up getting home pretty late (9-ish) after a long day of work, working out and then hitting Whole Foods for the week. The problem with me is that on my nights that I have off I LOVE to cook! Sometimes I intend on making something quick- and then and hour and a half later I have my meal. It probably doesn’t help that I am snapping 99 pictures along the way, but needless to say I enjoy the time it takes to prepare my food. I consider it relaxation time.

I whipped together this veggie medley and it was nothing short of just what I wanted. Not to heavy, but still filling enough after a hearty workout.

{Ingredients}

  • broccoli
  • cherry tomato (cut in half)
  • fresh minced garlic
  • mushroom
  • crushed tomato (canned- I use DiNapoli brand)
  • fresh parsley
  • salt
  • pepper
  • chili flakes

For the veggies it was easy, I browned the garlic (don’t burn) with olive oil. Shortly after added the broccoli and let cook. Add salt, pepper to taste. When the broccoli seems to be halfway done add the cherry tomatoes. After the tomatoes start to get soft then add the mushroom.  Mushrooms are always last because they cook fast and I personally don’t like overcooked veggies.

For the marinara. I also used a little olive oil with fresh minced garlic on med heat. After the garlic is brown I added a can of crushed tomatoes, fresh parsley along with salt, pepper and chili flakes. As soon as the sauce reaches a slight boil turn temperature down and simmer.  Instead of pasta with marinara – veggies with red sauce is always a great substitute to leave you feeling less bloated. Think of simple as being better. If healthy is the theme of your January then add this one to your list. You won’t be disappointed.