Egg Muffins

   date: 2012-10-30 time: 10:13:00
Clean Egg Muffins (12 servings)
 oil spray
 4 scallions, minced
 2 carrots, shredded
 ½ red pepper, minced
 ½ zucchini, shredded
 14 egg whites
 4 whole eggs
 ½ tsp basil
 1/4 tsp oregano
 dash sea salt and pepper
Preheat oven to 190 C (375 F). Coat a 12-muffin tin with a little oil to prevent sticking. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. Use a 3/4-dl (1/3-cup) measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.
Recipe from this blog.
Nutrients per serving (98 g): Calories: 56 • Total Fats: 2 g • Saturated Fat: 0.5 g •
Cholesterol: 71 mg • Sodium: 93 mg • Total Carbohydrates: 3 g •
Dietary Fiber: 1 g • Sugars: 2 g • Protein: 7 g • Iron: 0.5 mg

    Appetizers,     Cupcakes and muffins,     Snacks, 0 comments

PB, Strawberry and Banana Quesadilla

   date: 2012-10-09 time: 19:34:23
Peanut Butter, Strawberry, & Banana Quesadillas (serves 2-4)
 cooking spray or butter
 2 tbsp natural creamy peanut butter
 2 whole grain tortillas
 1 large ripe banana, sliced
 4-5 strawberries, sliced
 1/8 tsp cinnamon (if desired)
Heat a medium skillet over medium high heat and spray pan with cooking spray. Spread 1 tbsp of the peanut butter evenly over each tortilla. Arrange both of the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together. When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters.
→ For a dessert, try adding 1 tsp of mini chocolate chips in.
→ Serve with honey, maple syrup, vanilla greek yoghurt or chocolate sauce.
→ Try with different nut butters or nutella.
Recipe from this blog.

    Appetizers, 0 comments

Avocado Chimichurri Bruschetta

   date: 2012-09-13 time: 22:53:18
Avocado Chimichurri Bruschetta (serves 4-6 people as an appetizer)
 2 tbsp fresh lemon juice
 2 tbsp red wine vinegar
 3 garlic cloves, minced
 1 tsp sea salt
 ½ tsp red pepper flakes
 ½ tsp dried oregano
 black pepper, to taste
 ½ dl (1/4 cup) extra-virgin olive oil
 ½ dl (1/4 cup) cilantro, chopped coarsley
 2 avocados, pitted, peeled & cubed
 6 (or however many you want) 2½ cm (½ inch) thick slices whole grain baguette, toasted

In a medium bowl, whisk together the lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper, mixing well. Very slowly, add the olive oil, whisking constantly, until well-emulsified. Stir in the cilantro. Very carefully, fold in the avocado cubes, tossing to thoroughly coat with the olive oil mixture. Spoon onto the toasted baguette slices and sprinkle with additional sea salt, if desired. Serve immediately.

Recipe from this blog.

    Appetizers, 0 comments