Asparagus & Mushroom Omelete

IMG_3312

This is a quick, delicious and healthy meal I came up with one morning on the first week of my 30-day challenge. I actually used the left over asparagus from another meal, along with some portobello mushrooms that I had in the refrigerator. I try to always have egg whites and eggs for quick breakfast ideas like these.

There are so many ways to make an omelet tasty and I not only try to use fresh ingredients, I also use spices and herbs.  This recipe’s start herb is rosemary to kick of the holiday season flavors.

I chose to serve the omelet with arugula as that is what I had in the refrigerator. But I also really enjoy greens as a side for my breakfast. I simply added a mixture of 1 part lemon juice, 1 part olive oil and a pinch of salt over the arugula. It is a great combination, trust me.

TRY THESE PRODUCTS

[mpprecipe-recipe:2]

Advertisements

Baba Ghanoush

I am a huge fan of Middle Eastern Food and Baba Ghanoush is on the top of my list. Not only is it healthy, it’s vegetarian and most diets. It is a great dip and a great spread. You can serve it very similar as you would Hummus but with less carbohydrates.

Some people add flat leaf parsley to the dip witch adds a little freshness to it. However, I love to add pomegranate seeds as they add a little sweetness. The flavor of the eggplant and then the pomegranate seed popping with a little sweetness is amazing.

You can serve with crackers or veggies to use as a vessel. I like to serve with zucchini or cucumber chips. They are perfectly round like a cracker, have very little flavor so the dip shines through. Serve this recipe at your next dinner party, your guests will thank you!

[mpprecipe-recipe:19]

Pumpkin Waffles

Not many people can resist a waffle for breakfast. Unfortunately, most waffles are usually part of any diet. However, I’m here to tell you this pumpkin waffle recipe is! 

I started a 30-day Paleo challenge weeks ago and the item I miss the most is bread, so instead of cheating, I created this recipe. I did take a few other recipes and did a little experimenting and this is the final product. It is so good that I almost thought I was cheating.

This recipe made 3 large waffles and could have made 4 thinner waffles, so it depends on how much batter you pour into the waffle maker.  Since maple syrup and honey are just added sugar, I served them with a pineapple jam and a sweet potato butter that I make (recipes to come). You can also serve these waffles as a savory dish by removing the stevia. They can also be made as pancakes or mini blinis instead of a cracker.

TRY THIS PRODUCT

Waffle Iron 

[mpprecipe-recipe:1]

Waffle Batter
Pumpkin Waffle with Sweet Potato Butter and Pineapple Jam

 

Cinnamon Peach Dessert

IMG_3299

Have you noticed how craving dessert after a meal becomes more pronounced when you are trying to lose weight? If you do not then you are lucky, because it seems to happen to me a lot! It’s almost as if a meal is not complete unless you finish it with a dessert. However, what I realized is dessert can be healthy!

This recipe was created from one of those moments. After creating this recipe, I realized that there is a way to have something sweet after your meal, without all the calories. The other great thing about this recipe is you can replace the peaches with other fruits. You can also replace the cinnamon sugar with just cinnamon and “>Stevia.

The process is simple, cut the peach in half and remove the seed. If you enjoy using all of your ingredients, replant the seed later. Cut each half into another half and so on until you have the slice sizes you want. You are more than welcome to cut the peaches in a different size, but the cooking time may change.

Add butter or cooking spray to a non-stick pan on medium heat and then add the peaches. Stir them so they are coated and then add the seasonings and continue to cook them until they start goldening. Remove them from the heat and serve in a bowl.

I topped with whipped cream, but is you can’t eat dairy, there are whipped creams made with almond milk or coconut milk that are delicious.

Finish the dessert with an expresso and your meal will be complete!

IMG_3293

[mpprecipe-recipe:17]

Spinach and Cheddar, Crustless Quiche

IMG_3267

Quiches have always been a crowd pleaser and I love to experiment with the flavors. They are also extremely easy to put together so you can make a few different flavors to ensure that all taste buds are accounted for.

By definition a quiche is a baked flan or tart with a savory filling thickened with eggs. As long as you get the right mixture, you too can create your own flavors. Try some out and share with me your recipes.

IMG_3261

MUST HAVE PRODUCTS
These products are staples in my kitchen. The pie pans are great for always and now for the holidays they will come in handy. The spatulas are amazing and this I use for anything and everything, check them out.
9 inch Pie Pans
Silicone Spatula Spoons 

[mpprecipe-recipe:13]

Roasted Brussel Sprouts glazed with White Balsamic Vinegar Glaze

img_4278-1

Brussel sprouts are not everyone’s favorites, but I can promise you that this recipe may make you a lover after all. My actual favorite part of this recipe are the loose leaves that end up really crispy and salty and oh so fun to eat.

This is an easy side dish and compliments many meals. Now that the holiday season is coming , there are many ways to experiment with this lovely vegetable and I plan to.  Until then, try this recipe and see what you think.

Meal Plan:

 

[mpprecipe-recipe:10]

Quick Fix Banana Dessert

img_4392

 

Dieting and craving for dessert or something sweet? This banana dessert, is a great way to satisfy your sweet tooth. It’s delicious, healthy and very satisfying.

By cooking the banana, the natural sugars caramelize and form a crust around the banana making it a little sweeter. The whipped cream is not necessary but simply adds a little extra. If you want to take it over the top, you can make a meringue with Stevia and egg white and then use a kitchen torch to toast is.

There are several ways you can make this same exact dessert, if you want additional variations, sign up below and and make a comment and I will send the ideas straight to your email. ENJOY!

Banana covered with whipped cream

Banana being sauted

Sauted Banana

[mpprecipe-recipe:8]

 

 

 

Cheesy Creamed Spinach

IMG_2779

Spinach is absolutely one of the most versatile ingredients and it may be due to the lack of flavor that it has when eaten alone and it will adjust to the flavors that are added. I use spinach in shakes, desserts, salads, breakfast, etc. It also is one of the healthiest foods you can eat. I remember when I was pregnant with my son (1997 – long time ago) and there was no Google, so I relied on a little book my doctor provided me with and it had every month of pregnancy, along with the important foods to eat during those months. Guess which food was repeated most of the time, if not all? Yup, SPINACH! If you have been pregnant, you’ll now that folic acid is very important, especially the last trimester when the baby’s brain is developing the most. I ate so much spinach during both my pregnancies that I think some part of me turned green (LOL). If you go on this site, you will see all the nutritional value in spinach.

Anyway, since spinach is quite boring alone, this recipe makes it taste better than you could have ever imagined. I made the recipe with frozen spinach, because it is easier to always have some handy that way, but you can definitely make this recipe with fresh spinach. Just note that you will have to at least double the fresh amount since the frozen kind already comes wilted. This is also a great dish to make ahead of time and then warm it up or have for left overs. Don’t forget to look at my tips for some other ideas.

 


INGREDIENTS – SERVES 4-6

*Spinach – 2 bags of frozen spinach (15 ounces – defrosted and drained)
*Vidalia onion – 2 cups, small dice
*Garlic – 2 cloves, minced
*Butter – 2 tablespoons
*Olive oil – 2 tablespoons
*Heavy cream – 1 cup
*Kosher salt – 3 teaspoons
*Pepper – 2 teaspoons
*Onion powder – 1 teaspoon
*Garlic powder – 1 teaspoon
*Nutmeg – 1 teaspoon
*Parmesan cheese – 5 ounces, grated (I used Sargento)

HOW TO MAKE IT…

  • In a large non-stick saute pan on medium high heat, add the butter, oil and onion and let cook for about 2-3 minutes or until the onion is translucent
  • Add the garlic and cook for another 1-2 minutes
  • Add the spinach and mix well with the onion and garlic mixture
  • Lower the heat to medium and add the heavy cream, salt, pepper, onion and garlic powder and nutmeg and mix well
  • Let the mixture reduced for about 3-4 minutes then add the Parmesan cheese; the cheese will melt while you stir it in
  • ENJOY! 

Tips: You can add this mixture to an empanada dough and baked them; you can add some shiitake mushrooms and completely up the taste profile 

Homemade Choco-Mint Cookies

IMG_2688.JPG

So I am not much of a baker, but I cannot tell a lie, these were pretty good. My son wanted cookies instead of a cake for his birthday and he is on a mint kick, so he asked me to add peppermint chocolate also to the cookies. This recipe was really rich and loaded with chocolate and even has a small hint of coffee. They are not on the super healthy side, but these are definitively one of the recipes that we need to eat in moderation. You can also freeze the dough and only make a few at a time for your kids or for company.


Ingredients:
* Butter, unsalted – 3/4 cup
*Instant coffee – 1 1/2 tablespoons
*All-purpose flour – 2 cups
*Baking soda – 1/2 teaspoon
*Brown sugar – firmly packed, 1 cup
*Salt – 1/2 teaspoon
* Sugar – 1/2 cup
* Egg – 2 large
*Peppermint bark squares – 1 1/2 cups, cut into small pieces (I used Ghirardeli’s Christmas edition, but you can use Andes candies or just chocolate chips)

  • Pre-heat oven to 325 degrees.
  • In a sauce pan (medium-low heat), add the butter and the coffee and cook until the coffee is melted into the butter. Remove from the heat and let cool for about 10 minutes while you prepare the rest of the recipe.
  • In a large bowl, add the flour, baking soda and salt. In a separate bowl, add the butter mix, eggs, white and brown sugar and beat with an electric mixer. Slowly add the flour and mix. Do this step in about 3 steps.
  • Add the chocolate and stir well to make sure that all the mix has some chips.
  • Drop about 2 tablespoons onto a baking sheet (ungreased), and cook for about 12-15 minutes. (I cooked them more towards the 15 minutes and the next time I will cook a littler less because I like them a little more chewy)

Tip: The number of cookies depends on how big you want to make the cookies. Also, try not to place the dough into a round ball because they will not spread too much. If you like flat cookies, place them on the sheet  and flatten them a little more.