Tag Archives: healthy

Yogurt Broccoli Omelet

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Omelet

 

 

 

 

 

 

 

 

 

 

Today I was out of milk, so I thought why not try something new? So I got out the tub of plain Greek yogurt and added a couple of tablespoons. The results were DELICIOUS!

I used 1 whole egg, 1 egg white, 3 tablespoons plain nonfat Greek yogurt, 2 tablespoons turkey sausage crumbles, and about 1/3 cup broccoli (cut into small pieces).

The first step I took was steaming the broccoli. While the broccoli was steaming, I mixed the eggs, yogurt and sausage together. Then I poured the mixture onto a greased, preheated pan (medium-medium high), and when I was read to flip there omelet over, I added the broccoli.

I definitely want to make a yogurt omelet again, and next time I’d like to try using different veggies and maybe add some Parmesan.

 

 

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Oatmeal Pancakes Revisited

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I have a former post, Simply Oatmeal Pancakes, that literally only uses oats, water, and an egg. That was me mixing up my breakfast. Now, however, I have taken things a step (or a few steps) further. The other day I was randomly craving pancakes. I just made a delicious mac and cheese dish, so I didn’t want the unhealthy (albeit yummy) bready pancakes. So I wondered if I could come up with a healthier option, with fewer calories. I then wondered if I could make oatmeal pancakes, something I had thought about before but never really tried. I went online to try to find a good recipe or at least some inspiration, and was thoroughly disappointed. All the recipes I found used honey or sugar or other sweeteners, or they used flour. I wanted a clean, flourless option. So what do I do when there is no recipe available? Make my own!

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Oats. Obviously, check. An egg, milk, and oil. Normal pancake ingredients, check. Cottage cheese. An interesting addition for added protein and calcium, check. Blender. The wonderful magic bullet, check. (For anyone worried about adding the cottage cheese, have no fear; I was skeptical too, at first, but wanted to try it. As you’ll find, I was not disappointed. The cottage cheese has no overwhelming effect whatsoever, likely due to the fact that it is not the “cheesiest” cheeses.)

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I mixed/blended everything up, set up my frying pan, and crossed my fingers (mentally, at least) as I scooped a little batter onto the pan. A couple of minutes later I was biting into my first-ever, real, oatmeal pancake. Yum. Delicious. Success! The light and very satisfying and filling pancakes were amazing. Next time I might cut back on the oil just a tiny bit (it didn’t taste bad, but the fact that I could single out the taste made it a bit distracting). These pancakes were everything I had hoped for. Now, if you want a lighter pancake option but still want a classic, “breadier” taste, add a quarter cup or so of gluten-free flour (adjust milk/water accordingly; you should be fine with just one egg). Me? I’m fine with these guys the way they are!

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Oatmeal Pancakes

(makes 11-12 3-4 inch pancakes)

Ingredients:

  • 1 cup rolled oats
  • 1 egg
  • 1/2 c milk (or water, if you prefer)
  • 1/4 c cottage cheese
  • 1/2 tsp baking powder
  • 1/2 tbsp olive oil

Instructions:

  • Prep a pan with non-stick spray (I use Pam) and set aside.
  • Mix wet ingredients (including egg) separate from dry, then blend everything together (literally blend…I used a magic bullet blender)
  • Blend for a bit, then stir everything up to make sure all the mixture is being blended well.
  • Next, turn stove top on medium heat (no higher, as the oatmeal pancakes cook FAST)
  • Use a large spoon (or whatever) to scoop the batter out. (My pancakes were each 3-4 inches)
  • Cook until the edges are done, then flip. These cooked so much faster than I expected, so do not leave your station!
  • Serve immediately and enjoy!
This recipe is a total of 580 total calories, so you can easily eat half the batch, along with some fruit or something, for only about 300 calories. I put the rest of my pancakes in the fridge for tomorrow’s breakfast, but they would make great little snacks as well, I think.

Broccoli Parmesan Fritters

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Last night my mom and I discovered a new recipe through Pinterest, a great way to discover new things…especially food! There are tons of gluten free recipes, including broccoli-parmesan fritters, my new favorite food. These things were amazing! I have never tasted anything like them and they were simply out-of-this-world delicious! These fritters, by Smitten Kitchen, are so easy and simple to make. Quick and rewarding, I wish I could make these every day. I already love broccoli, and my family has made a recipe in the past involving broccoli and cheese (which I really should post because it is delicious!), so I had high expectations for this recipe.

I cut the broccoli as dictated and let my mom steam it. Meanwhile, I mixed the other ingredients while the greens cooked. My favorite part, honestly? Mashing everything together before frying. Now, for this, we were not entirely sure how much oil to use. Some people have a layer of oil covering the pan, but if have not already noticed, I like to keep things healthier if and whenever possible. So we just had a little oil, which mostly gathered at the edges of the pan we were using, but also left a thin film in the center.

So finally, we compressed and patted our…dough? Mixture? Whatever you want to call it, into little patties. We got 7 good-sized fritters out of this recipe, each being about 3-4 inches or so in diameter, and about 1/2-1 inch thick. Once all the fritters were finished, and a beautiful golden-brown, I could hardly wait to try them. But first we lined the fritters up on a paper towel-lined plate and let them cool for just a minute. Finally I just couldn’t stand it. Abandoning any sort of utensils, I picked one up and took a tentative bite. I think I went to Heaven. It almost melted in my mouth (not actually). I didn’t want that first bite to end. I wanted to keep chewing. In short, the broccoli parmesan fritters were delicious, to say the least.

It was just my mom and I eating them, too, so we each got three (saving one for the next day) and then had some smoked salmon on the side. I was so full by the end of dinner. My mom ate her salmon with sour cream, and I had some cottage cheese on the side instead. We both agreed that this would definitely become a more common meal (which means I will hopefully have some pictures up soon), so I am simply dying to devour these once more!

Get the recipe for these delicious broccoli parmesan fritters now at Smitten Kitchen!

ALSO: Why just broccoli and parmesan? There are so many fritter options! I really want to experiment some with these delicious treats…potatoes, cauliflower, squash, zucchini…who knows what else!

Omelets at the Beach

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There is nothing better than a delicious breakfast that is also healthy AND filling. I often hear people say eat an egg to fill you up. I believe this is true, but for me, one egg on its own is not always enough. Adding some fillings and making that egg into an omelette is a different story. I have had one other omelette post, and this one is very different and uses a wider variety of foods. I tried to make a more sophisticated omelette, if you will. Some of the ingredients I used are not some of my favorite foods, but in an omelette, mixed with lots of other things, everything is absolutely delicious.

This was a perfect recipe for the beach, because it was quick, easy, and everyone LOVED it. I made this amazing meal almost every morning I was at the beach, in part because it was truly so filling and kept me going all day, so I didn’t have to walk back up to the house for a big lunch. I was fine with bringing down a little snack to munch on in the late afternoon (like almonds, fruit, one of my snack/trail mixes). Unfortunately, I have no beachor omelette photos right now, because I seem to have…ahem…misplaced my camera amongst my many bags and beach things. So, I will try to make another omelette as soon as I have more eggs, because, of course, I am also out of eggs. No camera. No eggs. Sigh.

Anyway…the only tricky step with this recipe is the timing. The fillings all are different and take different times to cook. Spinach, for instance, takes almost no time at all to cook, so you add it to the pan last. Onions and mushrooms take about the same time to cook and the longest, so I add them first.

I do not give a whole lot of specific amounts for the fillings, because they really depend on the personal preference of the cook. I use equal amounts of everything, approximately. I also love a lot of fillings with this particular omelette, so I use a lot of ingredients. One thing to keep in mind: spinach makes less than you think once it is cooked. Also, you can use any type of onion, I just really love the taste of red onions specifically.

Ingredients:

  • 1 red onion
  • 2-3 mini portabella mushrooms
  • 1/2-1 cup spinach
  • 2-3 eggs
  • Splash of milk
  • Pinch of salt
  • 1 tomato
  • 1 avocado

Instructions:

  • Dice the mushrooms and cut up the onion. The onion should come apart in thin rings, which you can then cut up.
  • Lightly grease a frying pan with olive oil and add the mushrooms and onions to the pan over medium low-medium heat.
  • Cook onions and mushrooms until they begin to sizzle are near being done, then add the spinach and cook everything until fully cooked (can also add tomatoes with spinach to cook slightly if desired).
  • Pour fillings into a bowl and cover to keep warm.
  • Next, whisk eggs together with a splash of milk and a pinch of salt and cook omelette style (for a healthier option, I sometimes use just one egg yolk and two or three egg whites).
  • Add fillings from bowl as well as the avocado and tomatoes (if you did not add them to the cooked veggies already) to the egg and serve immediately.

NOTE: You will not use all of the tomato, avocado, or onion unless you make more omelets/eggs. Just stick them in a ziplock bag and save for later.

Portabella Cheese Omelette

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Breakfast recipes are so delicious and fun to mes around with. You can do so much with say, a simple omelette. Sometimes, if I’m in a lazy mood, I will just make a cheese omelette, but usually that just turns into cheesy scrambled eggs (so delicious!). This morning, I made one of my most delicious omelets yet: cheese, portabella mushrooms, red peppers, and chicken (omit for vegetarian). You can add and omit any toppings you choose–there are so many things to complete a wonderful omelette. Some other fillings I love are sausage and bacon (not too much), turkey, other peppers (yellow, green), and a variety of herbs.

Omelets take no time at all to make and are a food that almost everyone will enjoy! They are also great for brunch and some fruit or toast. I wasn’t terribly hungry this morning, so I just stuck to the omelette (plus I used a lot of fillings). Omelets always put me in a positive, happy mood. Don’t ask me why, they just do. They are a fun food to make, especially with other people. Two things I love to have when I’m cooking: people and music. I think with omelets, you are required to move around more, tending to the different parts, and that just makes me upbeat.

I am sorry I don’t have more pictures…I didn’t really think about getting pictures of my omelette before I folded it over, so the above photo is the best I have. It also appears that all my peppers have snuck to the back!

Ingredients:

  • 1 egg
  • 2 tbsp milk
  • Pinch of salt
  • 1/4 cup mushrooms, diced
  • 3 tbsp chicken, cut up, precooked
  • 1 tbsp red pepper, diced
  • 1/3 cup cheese

Instructions:

  • Grease a frying pan with about a tbsp of olive oil and turn heat up to medium high.
  • Toss mushrooms and peppers into the pan (and chicken if you need/want to heat it up). Sprinkle salt over food.
  • Wait a minute while the pan heats up and until you hear the food sizzling, and mix the egg and milk in a small bowl while you wait, along with 1-2 tbsp cheese.
  • Once the contents of the pan begin to sizzle, use a spatula to mix contents/flip them around. They will take about 2-3 minutes to cook.
  • Once finished, slide mushroom, pepper, and chicken onto a plate and turn heat down to medium low.
  • Pour egg mixture into the pan and swirl to make sure it is evenly distributed. Let sit until the edges and bottom begins to cook (you should see the egg whites turn white, as opposed to their clear-like color).
  • Begin to swirl egg mixture around every 20-30 seconds or so until all of the egg is cooked (swirl more often as the omelette gets closer to being done) and remove from heat.
  • Put all of the fillings on one half of the omelette and about 2/3 of the cheese. Carefully use a spatula to fold the omelette over, and then sprinkle the remaining cheese on top.
  • Carefully transfer omelette to a plate (can use the one the fillings were on) and enjoy!

What do you make in your omelets? Feel free to comment below!

Cottage Cheese Pancakes

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I have thought about making cottage cheese pancakes in the past, and I finally have. Recently, I have started eating cottage cheese more, as a quick snack or as a lunch or dinner side. Cottage cheese pancakes are healthier than regular pancakes and are made with cheese…how can they NOT be delicious? How can I not love them? Well I wanted to try them once and for all.

This recipe makes 4-5 four-inch pancakes, and the entire batch is only a total of 145 calories, so you can eat them ALL without feeling guilty or gross. What?! Yes, you heard correct. EAT THEM ALL. These cottage cheese pancakes are also so so SO delicious! They have a great texture and taste. I was skeptical at first about the cottage cheese making lumpy pancakes, but that was not the case at all. I know people who hate cottage cheese because of its appearance and texture, but none of those things are apparent at all. The cottage cheese pancakes look exactly like normal ones…you would never know the difference unless you looked at them very closely. Anyway, great texture and taste. They are cheesy, obviously, and they taste sort of like something I have had before, but I could not figure out what it was. It’s driving me crazy! Oh well. They are soft and hold together well, while nearly melting in your mouth. They break apart seamlessly, almost like liquid, but only if you tear them intentionally. Otherwise they stay bound together beautifully. The texture is not lumpy or chunky or anything like that at all. They literally cheesy pancakes. End of story.

I made these for brunch, along with some blueberries and raspberries, as you can see above. Please also note that my earlier statement about not being able to tell the difference between regular gluten free pancakes and cottage cheese pancakes is very much ratified in the above picture. Would you ever guess that was made of cottage cheese?

Two notes on the cooking instructions: Because cottage cheese is a little lumpy, you may want to blend it. I thought about using my family’s magic bullet, but as you know, I prefer to use less in my cooking. So I decided to see how the pancakes would turn out if just mixed all the ingredients longer and vigorously. As you can see they turned out remarkably. The lumps were very small and not noticeable at all after the pancakes were cooked. Also, cottage cheese pancakes do not require much heat after the first one…they cooked in no more than 20-30 seconds on medium low heat after the first one (on medium high). Trust me, do not go higher than medium low. I was shocked at how fast they cooked and almost burned my second one.

Ingredients:

  • 1/4 cup cottage cheese
  • 1 tbsp rice flour
  • 1 eggs

Instructions:

  • Mix eggs and cheese slightly in a small bowl, and then add the flour. Vigorously mix all three ingredients for about 2 minutes.
  • (Optional: Put mixture into a blender or magic bullet and blend until mixture is smooth and there are few lumps. Let batter sit for a minute or two while you prepare a frying pan.)
  • Lightly grease pan and turn stove top heat up to medium high.
  • Pour 2-3 tbsp of batter and flip once steam begins rising from pancake edges. The first one will take slightly longer to cook than the others.
  • For the remaining batter, turn heat down to medium low and cook.
  • Serve warm.

Cucumber Sandwich

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Today I simply did not feel like cooking – I just wasn’t in the mood. On top of that, I did not exactly have a stocked fridge or pantry. All I wanted was a nice, simple sandwich. No cooking. Not even a grilled cheese, because that would have involved cooking the sandwich. I was about to settle for my typical, common lazy lunch of a cheese sandwich and cucumbers (yes, I actually make a yummy cheese sandwich quite often as a quick and easy lunch). I had cut my cucumbers when I wondered…what would cucumbers on bread taste like? Don’t ask why that thought crossed my mind, I have no idea myself. I just saw the two foods sitting side by side. Naturally I took a cucumber and tried a bite.

It was delicious.

I put the cheese away almost immediately (after cutting a quick slice to munch on) and instead made a cucumber sandwich. Healthier and about the same on my delicious scale (I love cheese sandwiches). All this “recipe” requires is two slices of bread and some cucumbers to cover the bread. Done. Eat. Enjoy.

UPDATE: Cucumber and COTTAGE CHEESE sandwich…nom. Or, as a quick snack, literally a cucumber sandiwch: 2 cucumbers with some cottage cheese in the middle!

Spinach, Mushroom, Chicken Stir Fry and Rice

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This is a healthy, delicious, and super easy recipes I whipped together the other night, just to try something new. I will be honest, I don’t love spinach on its own. I even sort of dislike it in salads. But cooked with other delicious ingredients? Stir Fried? Yum. I will eat all the spinach! I discovered that it taste so delicious with some portabellas especially. It made me think about making a whole new recipe with spinach and mushrooms…maybe some cooked spinach on top of a large portabella mushroom cap, topped with mozzarella cheese? Now that is something I will look into! Another recipe idea that this recipe made me think of is a spinach casserole, or a breakfast spinach casserole (with spinach, eggs, cheese, and whatever else I decide when I make it) or quiche. These are two recipes that I am definitely interested in making!

This recipe was just me throwing a bunch of ingredients together that I thought would taste good together, and the measurements may not be totally exact. But you can honestly just add however much of the ingredients you want (Just have mostly spinach and mushrooms, closely followed by chicken, and the less pepper than the other ingredients). For the mushrooms, you can use baby portabellas or large ones, just make sure you cut them up. For the chicken, I use about 2 inch pieces, precooked, so I just have to heat it up with the rest of the ingredients. If you are using raw chicken, however, you probably need to precook it. As for the pepper, I use anywhere from 1/2 to 1 pepper.

Along with the stir fry, I cooked some rice as well, because it completes the whole stir fry meal. This is such a delicious meal! The gluten free stir fry makes 3-4 servings. You can serve it over rice, or with the rice as a side, as I like to do. Lastly, you may be looking at these pictures and think something is missing…well you are right. I was out of red pepper when I made this, but (this is the second time I have made this recipe) the last time I made this recipe I loved the pepper, and I was mad that I was out. Oh well, it was still delicious gluten free stir fry!

NOTE: This can be made vegetarian by ommiting the chicken. You can replace it with more mushrooms or a different variety of veggies. I really want to try adding some squash and/or zucchini next time I make this. Then it really will be vegetarian and gluten free stir fry.

(I apologize for the terrible photo quality – these were taken from my cell phone because my camera was missing…yikes!)

Ingredients:

  • 4 tbsp olive oil
  • 2 tbsp Worcestershire sauce (gluten free)
  • 10 ounces uncooked spinach
  • 1 container (about 4 cups) portabella mushrooms
  • 1 red pepper (or any color), sliced
  • 1 1/2-2 cups chicken

Instructions:

  • Prepare a large frying pan on the stove top by covering/greasing with 3-4 tbsp olive oil.
  • Turn stove on to medium-high heat and preheat pan (about 2-5 minutes)
  • Add mushrooms, pepper, and chicken and then the spinach on top. Add Worcestershire Sauce evenly and stir ingredients around a bit.
  • Cover and cook for about 7 minutes.
  • Turn down the heat to medium and continue cooking for about 5 more minutes.
  • Serve immediately for best results.

Quick and Easy Veggie Snacks

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My family doesn’t buy bagged salad, we purchase the bags of four lettuce bunches, for lack of a better term. They are lettuce leaves. Large, long, wide lettuce leaves. They are great for delicious lettuce wraps (love!), and you can tear it into smaller pieces for a salad. I also love to get a couple leaves and make a yummy and healthy snack. I love to put a small dollop of cottage cheese in a large piece of lettuce to have a tasty snack to munch on.

Besides lettuce snacks, I also love carrots and peanut butter. That has always been one of my favorite snacks! You can also have some carrots and hummus, but I do not prefer the taste of hummus. There is also celery and peanut butter, as well as celery and hummus, so why not have a mix of celery and carrot snacks? They are so delicious! Just grab a plate, pile on some veggies (carrots, celery, pepper, cherry tomatoes, etc), add some sides (peanut butter, hummus, ranch dressing) and you have a wonderful veggie platter! This is also great for parties and appetizers.

Next there is pepper. Red, orange, yellow, green pepper. I honestly love it plain, but pepper is another veggie to eat with a little hummus. Even if I did like hummus, I think I would still prefer to eat pepper plain, because it has such a great taste on its own. Vegetables like carrots and celery need a little something to add to their taste, but pepper has enough flavor to stand alone.

I hope you go and munch on some of these healthy and delicious snacks, because they are great for you and great tasting!

Gluten-free and vegan veggie chips

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120 calories per serving, no saturated or trans fat, 0 cholesterol, only 3% sodium, more than half of the carbs are fiber, 4 grams protein. These are the real deal all-natural snacks veggie chips.

You know you are about to indulge in a guilt-free, delicious snack when the first ingredient listed is green peas. Do not let this fact deter you, for these all-natural, gluten-free, vegan veggie chips are truly amazing. They are my new favorite snack. As shown in the picture, these chips are so much healthier than regular potato chips, or other veggie chips. The only fat in these chips is the “good kind” of fat. As an added plus, each bag is one and a half servings of vegetables! That was what shocked me most. These veggie chips are light and crisp, a very satisfying snack or lunch accompaniment.

These gluten-free veggie chips are crunchy and satisfying. They are filling for a chip snack and a food I would recommend any day. You can eat so many for just a small amount of calories. So go indulge in some of these delicious chips, you won’t regret it!