Tag: recipe

Pumpkin Spice Bread

Post author By admin
Post date October 22, 2014

Pumpkin Spice Bread: What You’ll Need

2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 cup sugar (I like to use 3/4 cup raw cane and 1/4 cup coconut sugar)
1/2 teaspoon salt
1/4 cup butter, softened
2 jumbo eggs
1 1/2 cups pumpkin puree (I just use a whole can of organic pumpkin *NOT* pumpkin pie mix…although I’m sure that would be equally delicious)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice (usually has clove, cinnamon, ginger, allspice, and nutmeg)
Olive or coconut oil to coat the pan

Preparation

Note: Preheat oven to 350°F

1. Dry mixture – Lightly spoon flour into a measuring cup and level with a knife.
In a large bowl, combine the flour, baking soda, baking powder, pumpkin pie spices, and salt, mixing with a whisk. This is also where you would add in cocoa powder if you wanted—about a tablespoon or so. I rarely measure extra stuff.

2. Wet mixture – Place sugar and butter in a larger bowl, and beat with a mixer (hard work if you use your hands!) until well blended. Next,add the eggs, one at a time, beating well after each.Addpumpkin, yogurt, and vanilla; beat until well blended.

3. Combine – Addin the dry mixture bit by bit, mixing throughout the addition. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated lightly with olive or coconut oil.

4. Add the heat! – Bake at 350°F for 50 minutes toone hour (or until a wooden toothpick inserted in the very center comes out clean).

5. Be patient – Allow to cool in the pan or on a rack. Don’t rush this—you won’t be able to taste the goodness if you melt your tongue off.

6. The extra bit of heaven… – Slice and serve on individual plates while the bread is still warm. Spoon some delicious vanilla ice cream over top, and add another sprinkle of pumpkin pie spice for aroma and presentation.

Originally found here: http://www.doyouyoga.com/recipe-yummy-fall-time-pumpkin-spice-bread/

Tags food, midweek meal, recipe, snack

Midweek Meal: Oatmeal Obsession

Post author By admin
Post date October 15, 2014

This week, I can’t choose just one. I LOVE oatmeal in the fall and winter: it’s warm, filling, and keeps me satisfied all morning. I eat it after my workouts (Burpees on a full stomach? No thank you.) and my kids love it too. Have you tried steel-cut oats? Bob’s Red Mill makes a quick cook version that’s fast and delicious. Of course, plain old rolled oats are a good choice too. Don’t eat oats? Make these recipes with quinoa instead! Choose your favorite recipe and tell us what you think…

http://greatist.com/eat/healthy-oatmeal-recipes

I think my two favorites are the Indian Spiced Oatmeal

And Pumpkin Pie Oatmeal

014_thumb4

Tags breakfast, food, healthy, midweek meal, recipe

Midweek Meal

Pea and Avocado Dip

Post author By admin
Post date October 1, 2014

Pea and Avocado Dip

A perfect snack for the game, or just for anytime!

Pea and Avocado Dip

Ingredients

1 -1/2 cups of green peas, fresh or frozen, cooked and cooled
1 avocado
I clove of garlic
1 tablespoon lime juice
hot sauce to taste

Directions

Place all the ingredients into a food processor and mix to the consistency you prefer.

Read more at http://skinnyms.com/pea-and-avocado-dip/#0ZfleEQCgz9t8qWt.99

Tags food, midweek meal, recipe, snack, snacks, vegetable

Midweek Meal

Paleo Chinese Chicken Salad

Post author By admin
Post date September 17, 2014

Healthy Paleo Chinese Chicken Salad via Linda Wagner

Paleo Chinese Chicken Salad

Adapted from this fabulous recipe.

Ingredients:

2 cups shredded carrots
1 head of a large Napa Cabbage, chopped into very thin strips
1/2 cup chopped cilantro
2 Tbs black sesame seeds
2 Tbs white sesame seeds
1/2 cup cashews (optional)
1 rotisserie chicken, torn into shreds
1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
1/4 cup white wine vinegar
3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
3 Tbs olive oil
2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
1 Tbs Toasted Sesame Oil
1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
1 tsp Sriracha or more if you like it spicy!
1/2 tsp sea salt
5 chopped green onions, green and white parts

For the dressing:

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, put chopped cabbage, shredded carrots, cilantro, sesame seeds, cashews, shredded chicken, and enough dressing to coat (around half) into a large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.

Pour into bowls or onto plates and enjoy!! Serves 4.

http://lindawagner.net/blog/2014/06/paleo-chinese-chicken-salad/index.html

Tags dinner, food, midweek meal, protein, recipe, vegetable

Midweek Meal

Midweek Meal: Asian Chicken Wraps

Post author By admin
Post date August 27, 2014

Asian Chicken Wraps

Love PF Changs? Me, too! But, I’m not a huge fan of eating out, or the ridiculous sodium content in their chicken wraps. These are simple and quick to make – whip some up for dinner tonight!

Asian Chicken Wraps

Ingredients

Stir Fry Sauce
2 tablespoons honey
1/2 teaspoon rice wine vinegar
2 tablespoons lite soy sauce, (optional Coconut Organic Aminos)
Dipping Sauce
1/4 cup honey
1/2 cup warm water
2 tablespoon lite soy sauce
2 tablespoon rice wine vinegar
2 tablespoon ketchup (recipe for ketchup)
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon sesame oil
1 tablespoon Dijon Mustard
Chicken Stir-Fry
1 tablespoon canola oil
1 tablespoon sesame oil
3 skinless chicken breast filets, cubed into about 1/2″ pieces
1 (8 ounce) can water chestnuts, diced
1/2 cup button mushrooms, diced
1/2 cup finely diced yellow onion
2 cloves garlic, minced
6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)

Directions

Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.

Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.

Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.

Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.

Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!

Bragg Liquid Aminos is another Gluten-Free option for soy sauce.

Read more at http://skinnyms.com/asian-chicken-wrap/#_a5y_p=2189461

Tags dinner, food, midweek meal, protein, recipe

Midweek Meal

Mid Week Meal: Sweet Potato Crusted Fish

Post author By admin
Post date August 13, 2014

Note: I used a cast iron skillet which I think got a bit TOO hot (as you can see by the extra dark brown parts!). Thankfully I pulled it off just in the nick of time, it didn’t taste burned at all. It’s okay to have some dark spots (they always do at the restaurant… I think it’s the natural sugars in the sweet potato). I may use a non-stick next time!

Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette

ingredients:

Cilantro Lime Vinaigrette (Yields: 1/2 cup):
1 cup cilantro – packed
1 medium clove garlic
2 limes- juiced (about 1/4 cup)
1/2 cup light olive oil
1 tablespoon mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
pinch of sugar (1/2 tsp)

Fish:
1 pound mild flaky fish (Dolphin, Tilapia, Grouper, Snapper, Halibut etc)
2 medium sized sweet potatoes, peeled and shredded
1 egg plus 2 egg whites
1/2 cup flour – seasoned with a little salt & pepper
2 TBS canola oil (or any light oil)
2 TBS butter

Salad:
Mixed Greens
2-4 oz Goat Cheese
1 cup fresh green beans, blanched
Handfull of Grape or Cherry Tomatoes
Black beans, drained and rinsed

directions:

Combine vinaigrette ingredients into a food processor, mini chopper, or blender and pulse until well combined. Refrigerate until ready to use.

If serving over salad, prepare salad now so it is ready to go.

Add flour to a pie plate (or any dish with sides) and season with salt and pepper. In another one, whisk together 1 egg plus 2 egg whites.

Preheat oven to 375°. Heat a large oven-safe skillet over medium to medium high heat. Add 1 tablespoon of butter plus 1 tablespoon oil (you may need extra if it’s a large skillet – you want the entire bottom coated). Allow this to heat up.

Eyeball the size / shape of the pieces of fish and then, add a thin layer of shredded sweet potatoes about the same size & shape (one for each piece of fish).

Quickly dredge the fish into flour mixture, then egg wash, and set on top of the sweet potatoes in the pan. Repeat with each piece of fish. Cook for about 4 minutes (the fish should have a nice golden crust), lift fish out of pan with a spatula.

While holding fish with the spatula, add another thin layer of the shredded sweet potatoes to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new “bed” of shedded sweet potatoes. Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes depending on fish size).

The fish doesn’t dry out due to the natural moisture in the potatoes! When fish is fully cooked (opaque in color), remove from oven and immediately serve over mixed salad. Top with cilantro lime vinaigrette.

Recipe courtesy of: http://www.mylifeasamrs.com/2011/05/sweet-potato-crusted-fish-with-cilantro-lime-vinaigrette.html

Tags dinner, fish, food, healthy, midweek meal, recipe

Midweek Meal

Midweek Snack: energy bites

Post author By admin
Post date August 6, 2014

No-Bake Energy Bites

1 cup rolled oats

1/2 cup peanut butter (or almond butter)

1/3 cup honey

1 cup sweetened coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips (optional)

1 teaspoon vanilla

Combine in a mixing bowl. Chill 30 minutes, then roll into balls. Store in an airtight container in the fridge up to a week.

Tags energy, food, protein, recipe, snack, snacks

Midweek Meal

Pan Seared Salmon with Kale Salad

Post author By admin
Post date July 16, 2014

Pan-Seared Salmon with Kale and Apple Salad FNK_pan-seared-salmon-with-kale-apple-salad_s4x3.jpg.rend.sni18col

The star of this dish is the kale salad. It’s crunchy, tangy and sweet! This is a great one for the middle of the week dinner slump – grab some fresh salmon and let us know what you think!

Total Time: 40 min
Prep: 20 min
Inactive: 10 min
Cook: 10 min
Yield:4 servings
Level:Easy

Ingredients
Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls

Directions
Bring the salmon to room temperature 10 minutes before cooking.

Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.

Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

Divide the salmon, salad and rolls evenly among four plates.

NUTRITION INFO
Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pan-seared-salmon-with-kale-and-apple-salad-recipe.html?oc=linkback

Tags dinner, food, healthy, midweek meal, protein, recipe, vegetable

Midweek Meal

Post author By admin
Post date June 25, 2014

Vanilla Quinoa and Roasted Blueberry Breakfast Bowl

See our MAX10 Pinterest boards for more fresh and healthy meal and snack ideas!

Vanilla Quinoa and Roasted Blueberry Breakfast Bowl

Ingredients

1 cup quinoa
2 cups water
1 tablespoon vanilla
2 cups fresh or frozen blueberries
1 tablespoon coconut oil, melted
1/2 teaspoon cinnamon
Sea salt, to taste

Directions

Preheat oven to 400 degrees F.

Combine the quinoa, water and vanilla in a saucepan with a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed.

Toss the blueberries with the coconut oil and cinnamon. Spread on a parchment lined baking sheet (don’t skip the parchment!) Roast until soft and bubbly, about 15 minutes.

Serve the quinoa topped with the roasted blueberries. Top with a few fresh blueberries, coconut, or slivered almonds if desired.

Read more at http://skinnyms.com/vanilla-quinoa-and-roasted-blueberry-breakfast-bowl/#uC5OuMpvGwmMJ3V5.99

Tags fruit, grain, midweek meal, protein, recipe

Midweek Meal

Post author By admin
Post date June 18, 2014

This delicious dinner is light enough to serve for lunch, or could even go to a potluck with you! The bonus is that this midweek meal is quick and easy, perfect for when you’re not in the mood to cook much but still want to eat healthy.

Thai Pork Salad

Makes: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

4 ounces thin rice noodles
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1/2 teaspoon Asian chili sauce
1/2 teaspoon salt
1/4 cup loosely packed basil leaves, chopped
1/4 cup loosely packed mint leaves, chopped
1 pound pork tenderloin, cut into thin 3-inch-long strips
4 cups shredded cabbage
2 apples, cored and thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon sesame oil
1/4 cup cashews, coarsely chopped

Directions

1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.

2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.

3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.

4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.

Nutrition facts per serving: 422 calories, 29g protein, 54g carbohydrate, 10g fat (2.1g saturated), 7g fiber

Tags dinner, food, midweek meal, pork, recipe, vegetable