Thursday, May 31, 2012

Egg white scramble

Okay, okay... So this one is pretty simple, and self-explanatory but I couldn't leave it out. This week's recipe is just as nutritious and delicious as it is quick and easy! This breakfast favorite also makes a great anytime meal.

Ingredients:

2-3 eggs (whites only, discard yolk)

Veggies of choice
(suggestions: handful of fresh spinach, 1 small roma tomato - chopped, diced green bell pepper, fresh mushroom slices, chopped onion, or broccoli florets...)

Hot Sauce (optional)

Sea salt

Ground black pepper

Prep time:
fridge to plate in under 9 minutes

Directions:
Use a non-stick frying pan or lightly coat pan with non-stick spray (do NOT grease with oil or butter!) Toss in veggies (if using spinach hold off on this one for now...) Let veggies sauté for a few moments before adding egg whites. Add hot sauce and salt and pepper to taste. Scramble until eggs are partially cooked (this is where you would add the spinach...) Finish scrambling eggs until fully, but not over-cooked (no one likes rubbery eggs! And even though it's only you eating this meal you should not have to sacrifice quality.) Transfer finished product to plate and enjoy with 2-3 of the optional sides listed below.

Suggested pairings:

2 slices of turkey bacon or a veggie sausage party

Glass of fresh fruit juice (100% juice, not from concentrate)

Melon slices

Fresh berries

Corn Tortillas, lightly warmed or toasted



Pictured with -
Toasted tortilla, fresh black berries, and hand-squeezed orange juice.

Friday, May 25, 2012

Fresh peach-n-berry summer salad

Today's recipe is a first-time creation inspired by a bit of an adventurous steak at the grocery store. The success of this mission has me thinking I may need to make this a semi-regular shopping habit when developing new recipes. In search of something new for dinner, and armed with a general idea of an asian or fruit infused salad, the plan was to create a fresh twist on a light summer favorite. While walking the aisles, the concept slowly came together one ingredient at a time. Peaches, in salad, why not? There are salads with pears and strawberries right? Which, of course, led to adding strawberries to the shopping basket. Next, while walking past more bins of vegetables it hit me, caramelized onions could work! This was either going to be amazing or disastrous but I was gaining excitement with each item selected. Before long the decision to make salad dressing instead of buying a bottle of the pre-bottled variety was made. After adding chicken and salad mix to the list I realized that maybe some nuts or a bit of crunch would be good (in the end I came away with the sunflower seeds and think it worked quite well). In order to re-create this delightful salad follow the simple directions below. With Memorial Day weekend and the dawn of summer upon us this recipe is also easily adapted to share with friends and family.

Let's get started...

First prep the home-made balsamic vinaigrette dressing, using

3 tbsp olive oil
1 tbsp balsamic vinegar
Dash of salt and pepper
Fresh squeezed lemon juice
Sugar to taste (optional - depending on the bitterness of the vinegar used)
2 strawberries (cut up and mashed with fork)

Wisk ingredients together in small bowl and set aside.

Next, prepare the peppered chicken strips:

4 tenderloins, sliced into thin strips
2 tsp. salt
3 tsp. black pepper

Cook in small amount (aprox. 1/2 tsp) vegetable oil for about 5-7 minutes over medium-high heat.
As chicken finishes cooking and begins to cool continue preparing other ingredients.

You will need:
3-4 strawberries, diced
3/4 of a small peach, thinly sliced
Handful of shelled sunflower seeds
1/2 small white onion (sautéed in 1 tbsp balsamic vinegar for about 2-3 mins)
1/2 bag of Spring mix (or other assorted greens)

Total prep time: 20-30 minutes

Toss all ingredients with a little dressing in medium bowl, plate and enjoy.

Note: if making for picnic or family gathering consider leaving the dressing on side or mixing at last minute.



Friday, May 18, 2012

Easy Enchilada Dinner

Happy Friday, diners!

Today's recipe is designed to share; so invite a friend or two over and make the preparation part of the fun...

I'll break down the ingredients by dish, but make sure to consolidate when shopping to avoid duplicate ingredients.

Let's get started with the main dish- enchiladas

You will need:
Corn tortillas
Enchilada sauce (or you can make your own if you want to take the few extra minutes)
Pre-cooked rotisserie chicken (or other meat or tofu of choice)
Shredded cheese
Vegetable oil

Prep:
Have one person shred the chicken into little pieces (you can use a fork to pick the chicken off the bones, but your fingers work best for breaking down the bigger pieces)
Open can of enchilada sauce into a small, shallow bowl. Shred cheese into another small bowl.
A second person should lightly fry the tortillas in a small amount of vegetable oil and place aside for later assembly.

Meanwhile let's get some Spanish rice going...

You will need:
Vegetable oil
Brown or white rice
Garlic and onions
Chicken broth
Tomato paste
Ground black and cayenne pepper (to taste)

Note- amounts are purposefully left vague for you to adjust depending on your number of guests or if you are dining solo. Basic measurements for Spanish rice would be 1 part rice to 2 parts broth and 1 part tomato paste.

Directions:
Heat oil and onions over medium heat for about 2 mins, add rice and brown for about 5 mins. Once the rice is golden in color add a pinch of garlic (optional) and cook about 1 additional min. Add in broth, paste and spices and bring to boil. Reduce heat to low and cover. Simmer for about 20 mins. Fluff rice with fork.

Enchilada directions:
In a lightly greased glass or metal pan assemble individual enchiladas as follows: dip the tortillas "French toast style" into the enchilada sauce and fill with chicken and shredded cheese. Roll tightly and repeat until pan is full. Coat the entire pan with more enchilada sauce and top with a sprinkling of cheese. Bake at 350 for about 10 mins (covered with aluminum foil) until cheese is melted. If desired you can add additional layer of sauce and cheese and continue baking, uncovered, for a few more minutes.


While everything is baking and cooking grill up some bell peppers and make any other sides you would like to include.
(note: also pictured but not listed in directions are beans.)

Once everything is finished cooking plate and enjoy!

Friday, May 11, 2012

Fajita salad

This week's recipe is a delicious fajita salad. Here's what you need to get started.

Ingredients -

Fajita veggies (can be purchased ready to go, or slice up your own assorted bell peppers and onions. Good optional additions are tomatoes and cubed zucchini.)

Various spices (have fun with whatever sounds good to you - cayenne pepper, garlic, ground black pepper...)

3-4 generous squeezes of fresh lime or lemon juice

Chopped Romaine lettuce or salad mix

Salsa


Prep time -
This varies, but if using all pre-sliced veggies and salad mix, about 7 minutes.

Directions -
Heat frying pan to medium heat and add fajita veggies, stirring occasionally. Add citrus juice and spices to taste. Finish cooking veggies to desired tenderness. Place 3-4 handfuls of salad mix into bowl and top with about 1/2 cup cooked fajita veggies. Instead of using salad dressing just add in a little salsa as you enjoy.

Hint: this recipe is really a two-for-one because if you save the left over veggies in a microwaveable storage container, and pair with a cup of Ready to Eat Minute brown rice - lunch for work tomorrow is already done!

Hope you enjoy this simple and tasty twist on a salad. Let me know how yours turns out!

Thursday, May 3, 2012

Cleansing

This week marks the one year anniversary since I began my quest to a healthier lifestyle. I jumpstarted this whole endeavor by doing a 10 day master cleanse (also commonly referred to as the lemonade diet). It was certainly a challenge for me but through that experience I was able to launch the positive change I have experienced this past year. The long term benefits I have reaped include eating more nutritious foods, working out on a consistent basis, and discovering my food intolerances. I wasn't sure at first if I would be able to keep the momentum going, but so far I'm very happy with the progress I have made. In order to commemorate this full year of positive change and renew my commitments I decided to start off this May with a juice cleanse. While nowhere near as intense as the detox and much shorter (only 3 days) it proved to be a good little boost for me. Instead of sharing a recipe this week I thought I would spend a little time briefly explaining my reasoning for cleansing and some of the benefits.

I know a lot of people criticize detoxing and any sort of fasting, but my response is simply that it is not for everyone but, if done correctly, can be very beneficial for those who are interested and committed.

Let me begin by explaining what a cleanse is not. It is not a weight loss program or a diet in the traditional sense. Yes, most people will experience moderate to significant weight loss for the duration of the cleanse, however this was not MY motivation and most of the weight will come right back once the program course is complete. Secondly, it is not a long term solution. While there are studies showing it is possible to continue cleansing for much longer periods of time, once the toxins are expelled from your body there is no need to remain on this regimen. What instead must take place if you wish to carry on with this new outlook is a lifestyle change. Simply put, you cannot go back to eating exactly how you did before and expect the detox to have any long term affect. Finally, the detox (at least for me) was not as physically exhausting and difficult as I would have imagined. The challenge was primarily mental. I wanted to eat, even if I wasn't hungry.
I was programmed to eat at either a certain hour, or in specific social situations and this made it difficult at times. I would crave a certain food, see someone else eating, or smell food and this would create the desire to eat. There were points of boredom where I realized in everyday life I would have grabbed a snack. Sometimes I was simply tired of drinking liquids and felt almost a need to just chew something. But as time passed I discovered that my cravings changed. No longer did I want chicken or pizza or sandwiches. I was longing for a slice of tomato or some cucumber.
I quickly was able to distinguish wants from need. As long as I was consistent and drank the appropriate amount of lemonade every couple hours I was fine. Amazingly it actually made me feel full. My energy was normal, sometimes even higher. After I finished the detox it was as if, not only had my stomach shrank (decreasing struggle with portion control because I was full much sooner) but it was like my senses were heightened. I could honestly taste individual ingredients in food. If something was too salty or too sweet it didn't even appeal to me. The first few days after transitioning myself back to solid foods the simplest things would taste amazing. It was a whole new discovery of flavors and textures. Most of all I came out realizing I was stronger than I thought. I had given myself a goal and I met it! I never gave up (I always knew my stubborn side would become useful) and if I could achieve success through these 10 days I felt like I could do anything.

So here I am, one year later, and have just finished my second cleanse. This time I choose an all liquid cleanse (100% fruit and veggie juices and herbal teas) for a duration of 3 days.
It again has been a test of my wills, realizing how large a part of everyday life food is. This cleanse has been a significantly smaller undertaking than a full detox but I am hoping to reap some of the same benefits. My main goal in this year's cleanse was to remind myself what I am capable of and kick off another year of commitment to a healthier life. Other benefits of cleansing include: increased energy and creativity (the body typically expends up to 30% of its energy just to digest food) and a much needed break for the ever active digestive system. We consume so much food on a daily basis that the body is constantly working to break it down, taking sometimes up to 18 hours to process a single meal. A juice cleanse allows the entire system to flush and helps eliminate toxins from our body. It is very important to remember when liquid cleansing to include a laxative portion to your daily routine. I have found that smooth move herbal tea works quite effectively and is a fully natural, caffeine free supplement. Without this ingredient, since the body is not receiving enough fiber, the toxins you hope to expel from the body are actually being released internally and can cause a counter productive and often uncomfortable reaction. Ideally for optimum results you would fresh squeeze the fruit and vegetable juices right before you drink them throughout the day, and while I did use a hand-juicer to make some fresh orange juice a couple of times, I knew for me this would not be practical for the entire cleanse. I opted instead to purchase 100% juice (no cocktails, no sugar added, no preservatives) and have a ready supply on hand. In addition to the juice and twice daily laxative tea, I drank water and other herbal (caffeine-free) teas throughout the day. After the three days of juice cleansing I spent one day transitioning, instead of jumping immediately back into eating solid foods. On this day I had 2 protein shakes (breakfast and evening snack) an all fruit smoothie (lunch) a bowl of squash soup with seaweed crisps (dinner) and a few raisins that night. Now, by day five, I'm back to "regular" food.
My goal, besides continuing with the commitments from last year, is to try to eat smaller meals throughout the day instead of 3 large traditional meals.

So upon successful completion of cleanse number two, here's to another year of progress. I can't wait to share more of this journey with you!