Chicken Fajita Salad 1-17-13

Good evening friends! 

Dinner was nothing special today, I made a little more lasagna but used beef instead of chicken and added a few artichoke pieces.  It was yummy but I have already shared that with you.  So I will share my lunch for tomorrow ;)  I'm actually pretty excited about it. 

 

Chicken Fajitas 

 

My favorite quick seasoning.

 

Last nights mango salsa with a little avocado thrown in for some healthy fats.

 

Mixing it up with some new greens, I probably go through a container like this in 2-3 days.

 

This is perfect for lunch salads, its 5 servings so I use it for my work week. 

 

Chicken Fajita Salad

 

• 3 oz Organic Chicken Breast, sliced
• 1 tsp Seasoning Mixture
• 1/4 Red bell pepper
• 1/4 Yellow bell pepper
• 2 thick slices Red onion
• 1 clove garlic chopped
• Sea Salt and Pepper
• 1/4 Avocado
• 1/3 c Mango Salsa, recipe from yesterday
• Greens of your choice
• Braggs Healthy Vinaigrette

Slice chicken, bell peppers and onion.  Saute chicken over medium heat with seasoning and a drizzle of olive oil.  Add bell peppers, garlic and onion when chicken is beginning to brown.  While cooking, cup avocado and add to mango salsa.  Toss salsa with greens, Braggs and chicken.  Enjoy!

 

Good Night Friends

 



Banana Crusted Scallops 1-16-13

Good Evening Friends!  Hope you had a happy hump day ;)  Its been so cold at work, today in our clinic it was 60 degrees for most of the day!  Poor babies that had to be undressed and weighed.  Oh the joys of working in a building that just had its 75th birthday.  I have found myself day dreaming about summer and the wonderful rip fruit to come.  I love winter foods but after freezing all day I wanted all things summer. 

Banana Crusted Scallops. I love crunchy crusts of fish but I don't love the breading typically used.  I have been meaning to make this for some time now.  It was surprisingly easy.   

 

Scallops must be fully thawed and patted dry with a paper towel.  I salt and pepper mine immediately after drying. 

 

As dry as I can get them.

Sprinkle with salt and pepper.

Banana chips and egg wash.

Brown in a Saute pan over med-high heat. 

 

Turn once and only once, the more you handle them the less "breading" you'll have. 

Transfer to a baking dish and finish in oven.

While cooking make mango salsa.

I served my scallops with a mountain of broccoli and green beans. 

OK, I know this is not a winter dish and would be much better with perfectly ripened summer fruit but it was still pretty good.  I couldn't help it I MISS SUMMER and HEAT :)

 

 

Banana Crusted Scallops

6 Scallops

1/2 c Banana chips, I use unsweetened ones

1 egg

Salt and pepper

1 large firm but ripe Mango

1 large Jalapeno

3 Mint leafs

1/4 c Red Onion

1 large clove Garlic

1 lime, juiced

1 cup segmented citrus of your choice, I used pre cut mixed citrus I got at Whole Foods

 

Pat scallops dry, on both sides sprinkle with salt and pepper.  Beat egg in small dish and set a side.  Pulse banana chips in food processor or mixer with salt and pepper.  (I left mine a little too big, grind them smaller than I did it will work better)  Dip scallops in egg then in banana chips.  Spray saute pan with your choice of oil.  I used a garlic infused extra virgin olive oil.  Brown on each side, only flip them once.  This is just to brown the egg and banana crust.  Then spray baking dish and place scallops in oven.  Bake for about 10-15 minutes at 350F.  The hard part let them sit for a few minutes otherwise the breading will FALL OFF!  While these are baking place half mango, jalapeno, onion, garlic, mint, lime juice and citrus in chopper and pulse until small pieces.  Cube the other half of the mango and stir into salsa.  Top scallops with mango salsa and serve with veggies or greens. 



Banana Nut Breakfast 1-15-13

Good evening friends!

My favorite meal of the day is breakfast.  Its generally full of healthy carbs, whats not to love!  I eat oatmeal on average 2 times a week.  Its a great filling breakfast, with a few additions has some real staying power for those days when a snack is difficult in the morning.  This really does taste like banana nut bread, which makes it feel like a early morning treat. 

 

Now tell me that doesn't look yummy!!!

 

 

1/2 cup of Oatmeal, not instant

1 cup water

1 tsp Vanilla

1/2 tsp Cinnamon

 

Simmer for 5 minutes over medium heat.

Top with 1 sliced banana and chopped walnuts.  Sprinkle with a little extra cinnamon.

 

It was so good, its tomorrows breakfast again. 

My take on Lasagna 1-14-13

Good evening! Happy Monday.

I made another pot of tomato sauce, which I have decided is more like a veggie ragu than marinara, either way its pretty awesome and I am finding many things to use it with. 

This spring form pan is perfect for 2 servings. 

I thinly sliced this, sprinkled with salt and let sit for about 45 minutes, while I decided what to do with it. 

 

And an idea was born.......Lasagana, sort of. 

Spinach, sauce, thinly sliced chicken breast and raw parmigiano reggiano.

 

I topped it with a little raw mild cheddar cheese. 

Bake at 350 for 30 minutes covered with foil.  Remove foil and bake another 20 minutes.

 

I'm so glad I made this yesterday and just had to reheat in the oven tonight.  My favorite midget (neice) turned 4 yesterday and my family went to peter pipers this evening for a little birthday party.  I of course did not eat there but I was starving after my 5 mile run immediatly after work.  So in the mean time I had fruit to snack on and a yummy little bit of protein that was way better than I expected. 

 

Three Bean Salad 1-13-13

Good evening friends, hope everyone had a relaxing weekend.

I wanted to share this recipe because it is a salad.  Almost every day I have a salad and many days I have 2.  I got the idea for this from a pinterest picture my fabulously fit friend sent me.

Three Bean Salad
1 cup Sprouted bean trio
1 lime
3/4 c cilantro
1 tsp minced garlic
4 oz green Chile
1/2 cup chopped leek or green onion
1/4 c pistachios
1/2 c vegetable broth
1 avocado cubed

Cook beans according to package.  I get this one at costco and they take about 15 minutes to cook.  Juice lime into bowl, add remaining ingredients and toss.  Once beans are cooked toss with lime mixture.  Makes about 4 servings.  Any lentils or quinoa may be substituted.

 

I will mix my bean salad with greens and mixed veggies then drizzle my favorite Braggs Healthy Vinaigrette

 

 

 

Tomorrows post!  Yes that is lasagna

 

Well its an early night for me I'm going to try and squeeze in a run before work. Good night!

Chicken Tacos!!! 1-12-13

Good evening friends, Hope you all had a relaxing Saturday.
Yes you read right, Chicken Tacos.  In crunchy corn tortillas, with cheese and avocado. 

As I do many morning's, I read a few of the blogs I follow while eating my breakfast, which happened to be something I got the idea from one of those blogs I read.  Carrots 'N' Cake is one of my favorites to read.  She is currently eating something called a french toast scramble, its a very tasty breakfast.  I was out of bananas so I improvised; 1/2 c pumpkin puree, 2 medium eggs, tbsp unsweetened coconut, sprinkle of pumpkin pie spice, splash of vanilla and scrambled.  I topped it with Sunflower Seed Butter.  Not too bad for breakfast but I missed the sweet of the banana. 

I had some of my left over lettuce wraps with coconut peanut sauce for lunch today.  Having these meals portioned and frozen has made eating in a hurry much easier. 

 

Normally on the weekends I do my food prep and cooking for the next week but today I decided to do a little shopping, which lead to early spring cleaning!  I had broken my last crock pot sometime before Christmas and have been meaning to buy a new one for sometime.  Since I have been reading lots of recipes for crock pots lately on blogs I decided I needed to replace mine.  



I also found these herb plants that looked like they needed a good home ;) 

Ingredients I already had on hand that were basically dumped into the crock pot. 

I toasted two of my sprouted corn tortillas, so they were nice and crunchy. 

Topped with half an avocado and half an ounce of raw mild cheddar. 

While my dinner cooked I was able to reorganize my closet, yay! It was looking pretty much like a tornado hit.

 

Chicken Tacos

 

2 organic Chicken Breasts

1 Can black beans

1 tub salsa

1 green bell pepper, chopped

Salt and Pepper to taste

Sprouted Organic Corn Tortillas

Avocado

Raw Mild Cheddar Cheese

 

Dump chicken, beans, salsa, bell pepper and salt and pepper in crock pot and cover.  Cook about 5 hours on high heat or until chicken falls apart.  Toast Corn Tortillas either in oven or on a non stick pan without oil.  When ready top with cheese and avocado. 

 

This couldn't have been an easier dinner.  It required next to no work.  I of course had a little sweet tooth and still wanted my nana from this morning so I found a few things in my pantry....

 

 



With the addition of a banana and about 30 seconds in the microwave this turned out to be a delicious late night snack.  I added a hot cup of a new tea I found on my shopping trip today.  I have horrible insomnia issues, as many of you know this is probably the hundredth thing I've tried.  Cross your fingers for me that it works. 

 

Good night!

Hopefully. 

Pizza!!! 1-11-13

One of the blogs I read said something about this being national Pizza Week!  So of course I had to have some pizza this week.  Yay because I love me some cheesey pizza.  I have healthied it up a bit and it came out great! I have been craving pizza all week.  I found the crust recipe here http://www.paleoplan.com/2011/10-09/almond-flax-pizza-crust/ and of course made a few adjustments. 

Pizza Crust
1-1/4 c Flax meal
1-1/4 c Almond flour
1/2 c Coconut flour
1 tsp sea salt
1 tsp honey
1 tsp Italian seasoning
3 eggs
3 tbsp Coconut Oil
1/2 c water

In one bowl combine all dry ingredients.  In another bowl combine all wet ingredients.  Add liquid mixture to dry mixture.  Mix until smooth.  This can be done in a food processor but it is also very easy to mix by hand.  Press into desired shape.  (I split it into 4 to make individual pizzas)  Spray pizza pan and sprinkle with more coconut flour to prevent sticking.  Bake 15 minutes at 350 f.  Top with sauce, desired toppings and raw cheese.  Bake another 15-20 minutes.

Pizza Sauce
1 15oz can roasted tomatoes
1/2 c sun dried tomatoes, in olive oil (drained, save 1 tbsp oil)
1 carrot, minced
1 bell pepper, minced
1/2 onion, minced
3 cloves garlic, minced
1 c Vegetable broth
2 tbsp fresh chopped basil
Salt and Pepper to taste

In olive oil saute all vegetables, add salt and pepper, saute until tender.  Add can tomatoes and sun dried tomatoes.  Bring to a simmer over medium heat, add basil and cook for 15 minutes.  Use vegetable broth to thin sauce as it thickens.  Using a hand mixer puree sauce, do not puree completely leave some of the veggies whole.  Simmer another 20 minutes.  May need more broth depending on your preference. 

 

 

I topped my pizza with some artichoke and slices of a chicken roll that I had made and stored in the freezer that was stuffed with spinach, garlic and red onion.  I topped with a little raw mild cheddar and raw parmigiano reggiano



 

The finished Pizza.  You could top with any veggies and meat you like.  The crust was so good!  Please try this recipe these pictures do not do it justice.  You will not be disappointed.