Protein Ezekiel Bread French Toast

Well … It’s currently snowing outside … and I wanted a cozy, tasty, home-y “breakfast for dinner” meal WITHOUT the guilt …

I put this together and HONESTLY, I’ll never eat normal french toast again.

DELICIOUS. I hope you feel the same way 🙂 !

IMG_0136

Ingredients Needed:

  • 3 slices of whole wheat sprouted grain Ezekiel Bread
  • 1 scoop AboutTime Cinnamon Swirl Whey Protein isolate (I’m sure you can substitute any protein .. but I lovee this brand and the taste of this flavor with this recipe!! http://tryabouttime.com/shop/2lb-whey-protein-isolate/)
  • 1/4 cup unsweetened almond milk
  • 1 egg white
  • 1 full egg
  • Vanilla Extract
  • Cinnamon
  • Granny Smith apple (or fruit of your choice)
  • Organic Agave Syrup (or topping of your choice)
Directions:
  • Combine all ingredients except bread into a bowl and mix it until the protein is completely dissolved.
  • Dip the Ezekiel Bread into the mix until it is soaked through (NOTE: I left the Ezekiel bread mostly frozen when I did this.  The mixture thawed it out and kept it so that it wasn’t falling apart!)
  • Place the dipped Ezekiel bread into a heated pan until lightly browned on both sides
  • Top with whatever fruit / syrup you like! (I cut up a half a Granny Smith apple and put a small amount of organic agave syrup over the apples and french toast and sprinkled the entire thing with cinnamon).
  • Serve and Enjoy!

Happily and Healthily Yours,

Kristin

Clean Eating Twice Baked Mexican Sweet Potato

I was really in the mood for a guilty pleasure mexican food type meal … but I wanted to keep it healthy.  After searching and searching, I found this recipe and modified it to make it a clean eating recipe :).

I found the original recipe from a blog called “Elly Says Opa!” (follow the link by clicking the blog name) !

The serving size for this meal depends on the ingredients you chose to use based off of modifications that you make.

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

IMG_0017

Ingredients Needed:

  • 3 medium sweet potatoes
  • 1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1 Tbsp. canola oil
  • 1/2 medium yellow onion, diced
  • 1 (15 oz.) can black beans, drained and rinsed
  • cilantro, to taste
  • 1 oz. cream cheese (I used Tofutti “better than cream cheese”
  • 1/4 cup sour cream (I used Tofutti “better than sour cream”)
  • 1 small can of diced chiles or jalapeños (depending on heat)
  • 1/2 cup shredded cheese (I didn’t use this but the recipe calls for it).
Directions:
  • Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.
  • Saute the corn in a dry heavy skillet, over medium high heat. Sprinkle with cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
  • To the skillet, add the olive oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.
  • When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chile or jalapeño peppers to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.
  • Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.
  • Serve and Enjoy!
  • NOTE:  I didn’t use the cheese, I just popped everything back into the sweet potato skin and then heated it all up in the oven for 15 min

Happily and Healthily Yours,

Kristin

Quinoa Pasta with Ground Turkey “Meat Sauce” and Roasted Green Beans

My last recipe was stuffed sweet peppers … THIS RECIPE is basically the same items transformed into a second meal (don’t you love when that happens??)

 

quinoapastagroundturkey

This recipe will make 2 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 500 (per serving)

Ingredients Needed:

  • 8 oz. Jennie-O Ground Turkey Meat (I use the 93/7)
  • 8-10 Mini Sweet Peppers (I use Pero Family Farms: http://perofamilyfarms.com/img/slides/mini-sweets-left-1.jpg)
  • 10-15 white mushrooms
  • 4 oz. Quinoa Pasta ( I used Andean Dream for this recipe)
  • Plum Tomatoes (to your liking)
  • 2 cups green beans
  • Olive Oil
  • Garlic
  • Onion Flakes
  • Italian Spices

Directions:

  • Preheat the oven to 350 degrees
  • Clean out and chop up the sweet peppers and put them to the side
  • Dice some plum tomatoes and put to the side (these will be used to combine with the ground turkey).
  • Wash off and chop up the mushrooms and put them to the side
  • Clean off the green beans and cut off the ends to any beans that need to be cleaned up and put them to the side.
  • Put a pot of water on the stovetop to boil
  • Place the beans on a baking sheet and spray with a small amount of olive oil spray and sprinkle with garlic powder, onion powder, pepper and seasonings – roast them for about 15-20 min.
  • Once boiling put in 4 oz of quinoa pasta (usually takes about 14 minutes to cook through)
  • Put a little bit of olive oil in a separate pan and cook the ground turkey on the stovetop and season it with garlic, onion flakes and italian seasonings.
  • When the ground turkey is almost done, add the diced tomatoes, mushrooms and tomatoes to the mix and let them cook down.
  • Once the turkey is done cooking, and the pasta is done cooking combine the two.
  • Add a little bit of olive oil on top, and mix the entire pasta dish.
  • Serve and Enjoy :)

I loved this dish, and will definitely be making it more often!  Hope you love it too!

Happily and Healthily Yours,

Kristin

Brown Rice Pasta with Baked Chicken in a Spinach Tomato Sauce

Word of advice: I always bake chicken on Sunday nights to have, to throw into a quick meal if I need to.  My lunches need to be quick sometimes, so this is the best way for me to make sure I eat right and can get it done in time.  This meal only took me about 15 minutes to make, because I had the chicken pre-cooked.  It’s a great way to make your life a little easier ;-).

For you 30 day cleansers, replace the tomato sauce with spinach in a little bit of garlic and olive oil with lemon juice :).  DELICIOUS!

brownricepastachickentomato

This recipe will make 1 meal (with extra sauce)

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 1 Piece of Baked, Thin Cut, Chicken Breast (about 5 oz.)
  • 2 oz Brown Rice Penne (I used Hodgson Mill Gluten Free Brown Rice Penne w/ Golden Milled Flax Seed : http://www.hodgsonmillstore.com/en/Gluten-Free-Pasta/Gluten-Free-Brown-Rice-Penne-with-Golden-Milled-Flax-Seed/71518-00063-001_Group.aspx )
  • 1 small package of frozen spinach (I use the Shop Rite brand)
  • 1 15 oz. can Organic Tomato Sauce (I use Muir Glen – http://www.muirglen.com/products/tomato-sauces-pastes-and-purees/tomato-sauce-15-oz
  • 2 Fresh Garlic Cloves
  • Olive Oil

Directions:

  • Place frozen spinach block and contents of tomato suce, along with chopped fresh garlic in a pot and let the spinach defrost, stirring occassionally.
  • Cut up the chicken into small squares
  • Boil water for Brown Rice Penne
  • Place Penne in water and let cook (time will depend on the brand)
  • Mix Penne, Chicken and top with the Sauce (you will not need all of it for 1 serving)
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin

 

Tofu Stir Fry

Hi! I am Sara, Kristin’s sister.  I have just recently become a vegetarian, so all of my meals and snacks are going to be meat free but just as delicious!!

Here is my very first recipe for you!

tofu stir fry with quinoa shells

tofu stir fry with quinoa shells

Stir Fry:
– 1 yellow pepper
– 5 mushrooms
– half bunch of asparagus (about 20 stalks)
– half a head of broccoli
– fresh garlic
– 1 tablespoon olive oil
– Hoisin sauce to taste
Tofu:
– 1 block extra firm tofu
– fresh garlic
– paprika

Quinoa Pasta or rice!
– I used about 4 ounces of shells

Directions!

– Take tofu out of package, cut in half, and set between paper towels to get rid of some extra moisture.
– Heat a wok ( a deep frying pan is fine too!)
– Put a tablespoon of olive oil in the pan and let it hear up.
– Put garlic in and let it sautĂ© a bit.
– Put veggies in and let them cook!
– Crumble the tofu into a bowl with your hands and then if you want smaller chunks use a fork to mix it up.
– Put whatever seasonings you want (I used garlic and paprika) and mix it up.
– Heat up a small pan and put the tofu into it to dry it out a little more.
– Once the veggies are cooked through and the tofu is warm add the hoisin sauce and the tofu.
– Place it on a low heat while you cook your rice ( I used some quinoa shells for mine!)
– Once it is all done, mix everything together and enjoy!

**This makes enough for two people with some leftovers!**

Happy & Healthily Yours,

Sara

SautĂ©ed Artichoke Hearts & Mushrooms on Brown Rice Pasta

This was QUICK, EASY and DELICIOUS 🙂 … ENJOY!!!

IMG_4890

This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Brown Rice Penne (I used Hodgson Mill Gluten Free Brown Rice Penne w Golden Milled Flax Seed : http://www.hodgsonmillstore.com/en/Gluten-Free-Pasta/Gluten-Free-Brown-Rice-Penne-with-Golden-Milled-Flax-Seed/71518-00063-001_Group.aspx )
  • 1 Box frozen Artichoke Hearts (I used Birds Eye: http://www.birdseye.com/vegetable-products/pure-simple/artichoke-hearts
  • 1 cup of sliced mushrooms
  • Fresh Garlic
  • Parsley 
  • Oregano
  • Garlic Powder
  • Onion Powder
  • Extra Virgin Olive Oil

Directions:

  • Defrost Artichoke Hearts
  • Throw defrosted artichokes in a pan with sliced fresh mushrooms, fresh garlic and extra Virginia olive oil and let them cook down a little bit.
  • As they started to cook down , sprinkle with garlic powder, oregano and parsley.
  • Let the artichokes and mushrooms cook down for another 5 minutes.
  • While it was cooking down, boil water for brown rice pasta
  • Cook Brown Rice Pasta
  • Top Pasta with Artichoke / Mushroom Topping
  • Sprinkle with Extra Virgin Olive Oil (and a little lemon juice if you want a little more tang)
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin

Italian Herb Spaghetti Squash and Shrimp

This was my first hand at Spaghetti Squash, and I am SUCH a believer!  I will be eating this on MANY occasions !!

IMG_4868

This recipe will make 1 meal

(Adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/herbed-spaghetti-squash-recipe/index.html#dialog)

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 300-350 (depending on the amount of spaghetti squash used)

Time: This recipe takes a little over an hour due to the cooking of the spaghetti squash!

Ingredients Needed:

  • 3-4oz. Frozen Shrimp (peeled and deveined)
  • 1 small-medium Spaghetti Squash
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Fresh Garlic
  • Basil (fresh or dried)
  • Parlsey (fresh or dried)
  • Dried Sage
  • Garlic Powder
  • Ground Pepper

Directions:

  • Preheat the oven to 375 degrees F.
  • Thaw Shrimp – set aside
  • Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
  • Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
  • Bake for 45 minutes, until the squash is easily pierced with a paring knife.
  • Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
  • Remove from the oven, uncover, and allow to cool slightly.
  • Using a spoon, remove the seeds and discard.
  • Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
  • In a hot pan, heat some coconut oil and fresh garlic 
  • When the pan is hot, put the shrimp in and let them sauté 
  • Heat another pan and add the spaghetti squash, a tsp. of coconut oil and herbs
  • Add the shrimp to the Spaghetti Squash mixture and mix all together
  • Serve and Enjoy :)

 

Happily & Healthily Yours,

Kristin