Tuesday, August 6, 2013

Homemade Salmon burgers

 4 Boiled and flaked salmon fillets
  2 egg whites
1/2 cup panko
1 tsp curry powder
4-5 leaves basil, chopped
1/4 cup chopped chives,
1/4 tsp cayenne
 salt, pepper to taste
 Bake 15-20 min at 375F...Yumm!

Saturday, July 13, 2013

Low fat pancakes

No flour pancakes. makes 2 servings.                                    4 egg whites
1/4 cup fat-free cottage cheese (low, tofu)
1/2 cup old-fashioned oatmeal (uncooked)
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp nutmeg.                            Mix everything in a blender, spray a pan with cooking spray and fry your pancakes! Yum! 

Friday, June 14, 2013

Low fat tuna salad

1 can light flaked tuna in water, drained
1 carrot, chopped
1 stalk of celery, chopped
1/2 bell pepper, chopped
2-3 tbs chopped green onion
1 tbs low fat mayo
1 tbs 0% Greek yogurt 
2 tsp lemon juice
Salt, pepper 
Mix everything in a bowl, serve on a multigrain bun. 

Monday, June 10, 2013

Healthy low fat chicken salad

So easy, delicious and very nutritious! 
2 skinless, boneless chicken breasts, boiled and shredded
1/4 cup dried cranberries
1/2 green apple, chopped
1/4 cup chopped white onion
2 stalks of celery, chopped
1 tbs 0% plain Greek yogurt
Salt, pepper to taste
Mix everything in a bowl and enjoy! 

Monday, May 20, 2013

Mango pineapple salsa

1/2 pineapple, cut in chunks
1 mango, cut in chunks
1 teaspoon cilantro
1 tomato 
1/4 cup chopped red onion
Salt, pepper to taste 
Juice of 1 lime
Chili pepper flakes -1/2 tsp
Mix all the ingredients in a bowl, squeeze lime juice, add salt and pepper. Goes really good with grilled asparagus and turkey burgers.

Tuesday, May 7, 2013

Portobello pizza

2 medium tomatoes
2 large portobello mushrooms
2 cloves of garlic
1 tbs balsamic vinegar
1/2 medium onion
1 medium bell pepper
2 sausages (any sausage will do)
fresh basil leaves (about 4, or you can use 1 tbs dried)
parmigiano reggiano cheese (parmesan works also)
2 tbs olive oil
pinch of salt
Preheat the oven to 375 degrees F (190 degrees C).
Place the mushrooms on a baking sheet, bottom side up with stems removed and bake for 5 minutes in the preheated oven. Take the baking sheet out of the oven and leave the mushrooms on it.
Heat up the olive oil in a non-stick pan
Chop up the onion and stems into small pieces, then add it to the pan and stir until it's slightly brown.

Dice up the tomatoes, garlic cloves, sausage and pepper, and add them to the pan with the onions.   Saute until the ingredients are soft. Add a pinch of salt  and balsamic vinegat to the mixture and stir. 

Chop the basil leaves and add to the pan. Stir.

Add the mixed ingredients form the pan into each mushroom and top with the grated parmesan cheese. Place the baking sheet into the oven and bake for 20 minutes at 375 degrees.


Saturday, April 27, 2013

Turkey and Quinoa Stuffed Peppers

2 cup  water
 1 cup (125mL) quinoa
2 tsp (10mL) vegetable oil
1 lb (454g) lean ground  turkey
1/2 onion, minced
2 cloves garlic, minced
1/2 tsp (2mL) salt and red chili flakes
4 large red bell peppers, tops cut off and ribs removed
2 cups Tomato Sauce
In saucepan, bring water to boil over medium-high heat. Stir in quinoa and simmer, covered, for 10 minutes. Remove from heat and leave covered for 15 minutes.

Meanwhile, in large non-stick skillet heat oil over medium-high heat, brown turkey, breaking into small pieces with the back of a spoon. Transfer to plate. Cook onion until tender and golden, about 7 minutes. Stir in garlic, salt and chili flakes and cook 1 minute. Remove from heat and stir in quinoa, and reserved turkey.
Spoon mixture into hollowed peppers. Set them upright in a baking pan (2" sides). 
Pour the tomato sauce over the top of all the peppers.

Put the pan in the oven for about 20 minutes on 350.

Baked Cauliflower Latkes (from beachbody website)

This healthy latke recipe will help you cut back on the calories

 2 Tbsp. extra virgin olive oil, divided use
  2 cups hot water
  1½ lb. medium cauliflower, cut into florets, hard stem discarded
  2 large eggs ( I didn't have eggs, so I used egg whites)
  ½ cup medium onion, finely chopped
1 tsp chili pepper flakes
  2 Tbsp. whole wheat flour
  ½ tsp. sea salt
 ¼ tsp. garlic powder

1. Preheat oven to 400° F.
2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.
3. Bring water to boil in medium saucepan over medium-high heat.
4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.
5. Place cauliflower in a large bowl; mash with a fork.
6. Add eggs, onion, flour, salt, and garlic powder, pepper flakes; mix well.
7. Using ¼ cup measuring cup, scoop mixture into patties and place on prepared baking sheet. 8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.

Tuesday, April 16, 2013

Quinoa salad

1 cup quinoa
3 cups water
 2 cups diced cucumber
1 small red onion, finely minced
1 medium red pepper, chopped
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
Feta cheese, cubed - 1\2 cup

Cook quinoa as it says on the package.
Cool it down, mix with all the other ingredients and serve!


Monday, April 15, 2013

Delicious lobster dip recipe!

3-5 boiled lobsters, cut into small chunks
1 cup Mayo
1 pkg Cream cheese
1 clove garlic (minced)
1 tsp horseradish
1 tsp hot sauce (tabasco, frank's red etc)
1 tsp Worcestershire sauce
1 dash of lemon

Mix all the ingredients together, chill 1-2 hours  and serve with chips or crackers!

Wednesday, March 20, 2013

Vegan mushroom cutlets

Pretty easy but be careful when flipping, they are pretty tender.
220 gr (8oz) fresh mushrooms
1 small onion
2 tbs water
1 clove garlic
3 tbs bread crumbs
salt, pepper

Put everything is a blender and blend until a rough paste. Shape cutlets with your hands.
Fry with olive oil until each side is browned

Sunday, March 3, 2013

Giant Marshmallow Stuffed Chocolate Chip Cookies

  • 2 cups plus 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  •  About 1 cup mini marshmallows

  • To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips.
    Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

    Divide the dough into 6 parts, spread 3 of them on the backing sheet in a shape of  pancakes. Put a little bit of marshmallows on top of each and cover them with  another layer.

    Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula.

    Tuesday, February 5, 2013

    Leek, potato and spinach soup

    Healthy and hearty.

    3 leeks, thinly sliced
    2 tbs olive oil
    1 onion, diced
    2 medium carrots, thinly sliced
    2 ribs celery, diced
    2 medium potatoes, diced
    6 cups low-sodium broth (chicken or vegetable)
    1 pound baby spinach
    1/2 cup chopped fresh parsley
    1/2 teaspoon red pepper flakes
    1 cup skim milk

    1. Cut off and discard the dark green part of the leeks. Cut off and discard the roots. Cut in pieces

    2. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, stir in the onion, carrot, celery, and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.

    3. Add the potatoes and broth. Bring to a steady simmer and cook until the potatoes are tender. Add the spinach and simmer the soup for 10 more minutes. Take the pot off the heat. Chop the parsley and stir it into the soup, along with red pepper flakes. Add more salt and pepper to taste. Using a blender, puree the soup and add a cup of milk. Heat it up again and serve.