Read Those Nutrition Labels!

I don’t know about you,
but when I have a sweet tooth, I have it so bad
that I literally will tear apart the room looking for anything
to satisfy it.

My problem is that my sweet tooth cravings can lead me to
bite off more than I should, so to speak.
Ice cream cartons make it difficult to scoop out just a single serving;
Cookies, both handmade and boxed, are way too available
when they are made visible upon entrance into the kitchen;
and candy is just never a suitable sweet tooth satisfaction.

This is why I love Trader Joes.

Have I mentioned that before?

When I came across this beautiful box of “Mini Mint Ice Cream Mouthfuls,”
my first reaction was “omg they look delicious, but I really shouldn’t.”
Then I took a moment to read the nutrition label and
immediately put the box in my basket.

I can’t tell you how many times the nutrition label on a product
has both saved and excited me for a purchase.

So, here is a great example of breaking down a nutrition label
to find out if it is doable for your “lifestyle.”
(notice I did not say diet)

Always look at the serving size on a label, first,
because that is what the rest of the label is dependent on.
Some people make the mistake of reading a label
and thinking to themselves, “oh, this isnt that bad,”
but then miss the fact that the serving size is ½ of the actual package.

What does that mean?

That means that the package of Ramen noodles you are able to enjoy,
which, let’s face it, requires the whole package to be an actual meal,
isn’t only 600 mg of sodium.
It’s actually 1200mg because Ramen is sold as a serving for two people,
but only on the nutrition label.
Many products get away with lowering their unhealthy nutrition labels
by reducing the serving size.

So, the next time you pick up a package of ramen,
take a look and see all the numbers you need to multiply by two.

Scary, right?
These cookies have a serving size of 2,
which, in the case of a sweet tooth,
is an amazing thing because when I eat one of these,
I get to cut all of the nutrition numbers in half.

After reading the nutrion values, always read the ingredients.
It is important to understand where all those nutrients are coming from!

Hope this helps you out and be sure to check your labels from now on!
They’re your friend in a clean-eating world!

F-It Fridays: Chocolate Peanut Butter Surprise Cookies

 

I have decided to initiate “F-it Fridays.”

Nope, that’s not a typo, just a play–on-words.

The F stands for what you think it does,
but before you think I am some vulgar so-and-so,
I think you’ll completely be in love with the idea
because it basically means I will be putting up those recipes
that destroy the clean-eating aspect,
but leave you oh so satisfied in the craving department.

 

Oh, you’re welcome ahead of time.

I stand by the legendary 80-20 rule of the clean eating world,
where you should eat clean, natural, unprocessed foods 80% of the time,
yet allow yourself to indulge and waive-guilt for the remaining 20%.

I truly believe this is where the diet world fails.
Whereas diets tend to create a world of fast results,
the standards of that “diet” are impossible to live up to,
causing the dieter to fall back in to their typical ways
and then subsequently back on the road to a new diet.

F Diets.

Embrace the idea of a new way of living: a healthy lifestyle
as opposed to a temporary diet.
A healthy lifestyle doesn’t have to be painful
or unsatisfactory.
That is where the 80-20 rules comes in.

I typically work off the Monday-Friday plan as my 80%,
with the weekend accounting for the remainder,
but I try not to over-do it.
Your 80-20 also affects your wallet, which is something to remember.

Now, that doesn’t mean your 20% should be wasted all at one sitting,
at least not on a regular basis.
If you have a wedding or special event coming up where you know
it will be hard and/or useless too fight the urge,
allow that to be your 20% for the week.

Okay, so on to this recipe I am sure you are so anxious to read about.

Today’s F-It recipe is absolutely delicious, richly sweet and completely bad for you.
But, damn it, so worth it!

When Tara told me that we were going to be having some of her girlfriends
stay in our apartment this weekend for a bachelorette party,
I immediately offered to bake something yummy for them to indulge in.

Knowing Tara and her love for the chocolate and peanut butter affair,
I was quick to pick this recipe up.

While the prep time was a little messy and took much longer than
the actual cooking time,
these cookies were so worth the effort and so easy to make!

I will be looking for a way to “healthify” these,
so be on the look-out for that in the future!

Hope you all get the chance to try it out and enjoy!

 

Chocolate Peanut Butter Surprise Cookies

(adapted from BigOven)

 

— Cookie Dough —
1 1/2 cup flour
1/2 cup Cocoa unsweetened
1/2 teaspoon baking soda
1/2 cup sugar (I used organic)
1/2 cup Brown sugar firmly packed
1 stick unsalted butter softened
1/4 cup peanut butter (at least go for the organic kind)
1 teaspoon vanilla extract
2 large Eggs

— Cookie Filling —
1 cup peanut butter
1 cup Confectioners Sugar

1. Set oven to 375 degrees
2. In a small bowl combine flour, cocoa, and baking soda; blend well.
3. In large bowl, beat sugar, brown sugar, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and eggs one at a time; beat well.
4. Stir in flour mixture just until blended and set aside.
5. In a small bowl, combine filling ingredients and blend well. Roll into 30 one-inch balls.
6. For each cookie, take about 1 tablespoon cookie dough into your hand, roll it slightly and then palm it into a circle, then place one peanut butter ball in the center, bringing the dough around it, covering completely.
7. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with palm of your hand.
8. Bake for 7 – 9 minutes or until set and slightly cracked. Cool on wire racks.

 



My First 5K!

I have been involved in athletics my entire life.

 

My father was a well-known soccer coach when I was growing up,
winning multiple titles, coach of the year,
securing the most career wins in the state of VA at his time,
and even holds the third place spot, today.

He also went on to be an athletic director at a high school
for 17 years, including finding time to coach
my brother’s soccer team at one point.

 

So, naturally, being involved in sports as a kid
was just something that was going to happen for my siblings and I.

But, I loved it.

 

While I was obsessed with soccer and volleyball and just about
any sport where I was given the opportunity to show up
boys and even get injured,

for some reason, I hated running.

Don’t get me wrong, I loved it during soccer,
but the idea of running without a soccerball at my feet
was just excruciating to me.

 

A pain I still have today, sadly, not having touched a soccerball in years.

I love exercising and aerobics,
most specifically yoga and pilates,
but running is still a sore topic to me.

 

So, when my sister and her best friend asked me to join her in a
5K race last weekend in memory of a friend of hers
who had recently passed away,
I was a little nervous and skeptical,
but decided to just go for it and support her.

 

When the morning of the race came, however, I wasn’t exactly
in the best condition to run a 5k,
for which I not only did not train for,
but was also scared of to begin with.

I showed up at 8 AM with no sleep the night before
and had even woken up with stomach nerves that kept me
in the bathroom on my knees (TMI, but it had to be said).
Needless to say, I wasn’t able to eat a breakfast, either.

 

I had resolved myself to back out of the race
and just watch in support, but thanks to my friends,
I was convinced to try it out and work with what I had.

 

Yeah, I almost passed out.

 

I was able to complete the race, but let’s just say it wasn’t pretty.
Despite having to stop and walk a few times on this very hilly course,
and getting dizzy multiple times,
I can honestly say that I am actually really glad that
they convinced me to go for it.
I pushed myself farther than I have in anything
in a really long time and being able to say

“Hey, guess what? I did a 5k”
feels amazing.

 

I wasn’t first, but I certainly wasn’t last.
Which, is a motivation to do another one soon,

this time training for it and getting lots of rest the night before.
I figure, if I can complete something like that
in the condition I showed up in,
then I should be able to do it again,
in better shape and maybe even do well.

I’m so proud of myself and reccomend a race like this for anybody
looking for a “pick-me-up,”
even if you hate running as much as I do.

Especially for such a great reason and with great friends like these.

P.s. my sister, Vasilia, was unable to race due to back problems
from a recent car accident,
but having her on the sideline cheering me on was the best!
Thanks Silly!

 

 

 

What do you think of my medal??

Sesame Lemon Salmon

If I told you I was Greek

and that I didn’t really like to eat fish,

you’d probably think I was crazy.

But, I have always had one exception:

Salmon.

 

Salmon is one of those foods that is not only easy to make,

but it is quick as well and you can make it so many different ways.

Plus, it is one of the healthiest meals you can have,

especially when coupled with veggies,

like I did when I made it with my Cauliflower Rice.

 

I love buying fresh salmon and making it straight as a fillet,

or turning it into Salmon Cakes (recipe on that to come),

or even using leftovers to create a yummy wrap or salad!

 

Salmon possibilities are endless.

If you havent tried it, yet, go for it.

Start with this recipe and I promise you won’t regret it.

 

 

 

 

1 Salmon Fillet (about 1 pound)

Juice from half a lemon

1/2 TBSP Sesame seed oil

1 TBSP Crushed garlic

Salt/pepper

1. Set oven to 400 degrees
2. Place two sheets of tin foil over a pyrex big enough to hold the filet with space on the sides to spare. The sheets should cover each other in a cross shape. Place the fillet skin side down on top of the foil in the middle of the dish.
3. Season the fillet evenly with salt and pepper. Spread the crushed garlic evenly on top and then top with the lemon juice. Sprinkle the sesame seed oil over the filet.
4.  Bring up the sides of the foils to cover the filet in a “tent” fashion. Place in the oven.
5.  After 20 min, unfold the top of the tent to expose the fillet. Bake for 5-10 more minutes or until the fillet is flaky and light pink with no red.

Ricotta, Lime and Almond Cookies

So, this is a throw-back recipe from a past blog,
but it’s super delicious and had to share again.

 

These cookies are light and fluffy
and full of citrus flavor.

They’re pefect with a cup of coffee.

I had a whole container of ricotta cheese
and nothing to do with it
so I decided to bake these gems
so it didnt go to waste.

 

I adapted the recipe from one I found on Big Oven
for Citrus Ricotta Cookies.

 

A lot of my baking has revolved around
not wanting to let things go to waste,
which begs to question,
why the hell am I buying all these groceries
if I am not using them?

 

I feel this a problem shared by many.

 

Enjoy!

 

 

 

1 1/4 Cups Almond Flour

3/4 Tsp Baking Powder

1/2 Tsp Salt

1/3 stick of unsalted butter, softened

1/2 Cup Truvia (or 1/4 cup of organic sugar and 1 tsp vanilla)

1 Egg

1 Cup Ricotta Cheese (plus 1/2 cup for glaze)

Juice from one lime

Zest of one lime

1) Preheat the oven to 375 degrees F.

2) In a medium bowl combine the flour, baking powder, and salt. Set aside.

3) With an electric mixer combine the butter and the sugar until light and fluffy, about 3 minutes. Add the egg beating until incorporated. Add the ricotta cheese, lime juice and zest. Beat to combine.

4) Stir in the dry ingredients, but only enough to incorporate.

5) Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

6) Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

7) To make the glaze, just add a few tablespoons of powdered sugar to half a cup of ricotta cheese and stir. If it is too runny, add more ricotta cheese, if it is too thick, put some more powdered sugar. Trick: put the glaze in a ziplock bag, push all the glaze in to one corner, twist the top of the bag then snip the end (just a tad) to create a piping bag!

Enjoy!

Cauliflower Crust Pizza

I just want to take a moment to express my deep sadness
at the terrifying week we have been having in the United States,
but most specifically Boston.
It is a sad feeling to know that we live in a world
where it can change for the worse at any given second
simply because of the selfish cruetly of another person or people.

I’m so thankful that one of my longest and closest friends, Jessica,
and her sister are safe and accounted for,
but my thoughts and well-wishes are for those
who have been hurt by this great tragedy.

God Bless America.
From this we will rise as well.
________________

 

Happy Friday!!!

 

Can I just say how much cauliflower has blown my mind in the past few years?

 

Seriously, I didn’t like it much growing up,
well pretty much at all,
but I remember the first time I tried it raw and fell in love with it!

That was about the time I realized I was allergic to carrots,
which was super sad because I couldn’t enjoy a carrot dip snack anymore,
but that was where cauliflower came in!

 

Little did I know that the power of cauliflower doesn’t end at
a nutriously crunchy raw snack
or a yummy, crispy, roasted side dish!

On that note, I would like to thank my sister for introducing me to the
wonderful world of cauliflower-used-for-anything!
She was the first person I know to make this amazing pizza
and I gotta tell you, I thought she was crazy
to even try it!
But, boy am I glad she did!

 

This dish is so light and yummy,
you forget that it is called pizza!
There is no flour, no oil and you can eat as much as you want
without getting that “I am so stuffed, but I already started
so maybe I should finish,” feeling.

 

When decorated right, this pizza can be the ultimate power dinner,
covering all bases of your nutrtion requirements.

 

Try it out and let me know what you think!

 

 

(adapted from LoveandLemons.com)



 

2 cups ground raw cauliflower flourettes (about 1 small head)
1/2 cup almond flour (then add more as you need it)
3 eggs (or you could try flax eggs if vegan)
pinches of salt

1/4 cup of low fat mozarella
a few grinds of pepper

1 teaspoon of oregano
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)
2-3 tablespoons nutritional yeast (optional)

 

 

1. Set oven to 450 degrees.
2. Cut up the cauliflower into flourettes and pulse in a food processor until it resembles rice. Don’t overprocess or else it will be too mushy. Place the “rice” in a towel and squeeze out the excess water from the cauliflower.
3. Whisk 3 eggs in a bowl with the salt, pepper, onion and garlic powder (and any additional spices or the yeast). Add in the mozarella, almond flour and cauliflower until fully incorporated. Use those hands! If it is too wet to handle, add in a little almond flour and mozarella until it is able to come together into a ball. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
4. So, here is the tricky part. I don’t like to use the parchment paper because in my experience it always ends up sticking to my dough. So, I reccomend either greasing a cooking sheet or using a silicon baking mat. Gently mold the dough a circle on the cooking sheet. Try to spread it to be a little less than 1/4 inch thick.
5. Dust the oregano on top of the dough and place in the oven for 20-22 minutes, or until firm, but not crispy.
6. Take the crust out of the oven and add on your sauce and toppings. I used yellow bell peppers, cilantro, marinara sauce and low-fat mozarella. Place back into the oven until the crust is crispy and your cheese is melted.
7. Enjoy!

 

 

 

 

 

 



DIY: Turn A TV Stand into A Bar

So when I moved into my apartment last year,
I knew that I wanted to find the perfect wet bar
to have in my new home
and impress all my friends.

I knew exactly where I wanted to put it as well.

The only thing I didn’t know was how HARD it would be
to find that perfect wet bar,
let alone how expensive all the best ones were.

Yeah, living in a luxury condominium,
even with the amazing rent deal I have,
doesn’t allow for me to budget that much for home decor.

So, I decided the most logical thing for me to do,
would be to build my own!

Crafting can be such a great way to relieve stress and always leaves
you with something memorable and personal.

My first roommate, Kathie, happened to stumble upon
a picture somebody had posted online
of an old bookcase that they had turned into a bar.
This got my wheels turning and I decided to start scouring
my local thrift stores to see what kind of old furniture I could find.

Thankfully, I only had to make one trip.
As soon as I walked into a local Salvation Army store,
I saw it and I knew what it could be.
 

 

Best of all, the tv stand was only $55!!!

Best be sure I snatched that baby up quickly!

My parents live in a family size home with a basement,
so I decided the project would best be completed there,
with more room to paint and store everything.
 

The first thing I did was take off the hideous cardboard backing on the stand
and remove the shelf from the top.
Luckily, the shelf was held by adjustable pegs so it was easily to take out.
I planned on screwing the shelf in eventually.
 

 

Taking off the cardboard backing was easy enough, but the next part
was the hardest part of the entire process:
replacing it.

Mike took me to Home Depot to help me take a look at materials
and I was able to find some fiberboard that was relatively inexpensive.
Even better, Home Depot was able to cut the boards for me on the spot.
Being a girl, however, I definitely took the wrong measurements,
luckily too long, and Mike’s Dad was nice enough
to cut the rest of it for me at his house.

After I screwed the fiberboard pieces in,
two smaller sides and a large board in the middle,
I needed to fill the corners.
I found some slender pieces of molding for practically nothing
and nailed them into the corners.
Not to toot my own horn, but it looked amazing!

After that, I painted the entire tv stand!

 

Next step was to paint the shelf then screw it into the peg level where I wanted it to stay.
This part was tricky because I had to estimate how high the PVC pipes
were going to go, which would be holding wine bottles,
by measuring them not just by a double height,
but also by how I could secure them from top to bottom.
 

After the shelf went in, I painted the PVC pipes then positioned
and secured them with an all-purpose glue I found at Home Depot
that is used for pretty much anything and holds forever.
 

I then bought some wine glass holders from Bed Bath and Beyond
and screwed them underneath the shelf,
leaving sufficient space on the sides and between them,
so that the glasses wouldn’t knock the wall or each other.

 

The gems you see in the picture above are glass-like jagged rocks
I found at Michael’s for only a dollar a bag.
Yup, a dollar.
These were perfect because I wanted to make the PVC pipes look like they were
surrounded by ice cubes.
 

 

I bought about 20 bags and carefully glued them into the spacing around the PVC pipes.

This was a long, tedious, process as I had to allow them to dry between additions,

using that all-purpose glue with my fingers to apply.

I added about 5 to 10 gems a day.
 

Next, I added some shelves to the back of the bar for shot glasses.
I bought these from Bed Bath and Beyond on clearance

In case you haven’t noticed, I am a bargain shopper.
 

 

Next, I used Champagne corks to create new handles for the bottom cabinets
by screwing them in from the inside.
 

I also decided I needed to add one final touch to the bar:
a mountable bottle opener.

I was able to find one for $3 online and to my amazement,
it arrived with my last intial engraved into it!
Total surprise, but a great one.

 

 

Aside from completing the gluing of the rocks,
the only other task was to screw in some blocks of wood
to the bottom back of the bar to provide some more stablization.

Getting the bar to my apartment was quite the task:
one that took three people.
But, we got it there and it fit perfectly into the corner spot I had picked out for it.

 

 

So, what do you think??

How To Be Beautiful

beauty

 

I have always wondered about the importance of this
in life and how, over the years,
it seems to have grown
into a necessity
as vital as water and air.

 

How, as young girls, we increasingly feel the pressure to
alter our faces, our bodies, our personas
to match concepts of the contemporary idea of “beauty.”

Concepts that are never really concrete,
because one day’s beauty is another day’s wasted effort.

Then as young women we feel the overwhelming slap of reality
when we discover that in the battle of natural beauty versus
constructed, superficial chaos,
the latter seems to always win.

 

Yet, given the course of history,
isn’t beauty just a matter of what we say it is?

I see all these commercials for products
that make all these promises:

no wrinkles
even skin tones
fat trimming
pore minimizers
permanent hair removal
covers gray hair
thick, volumized lashes
plump lips
longer, thicker hair
erases dark circles
 

and it really makes me wonder:

what does it really cost to be beautiful
and does the investment really make a difference to one’s life?

 

I can’t sit here and say that I don’t wake up every day without the intention
of making myself look as nice as possible.
 In the career world, especially one in Marketing, let’s face it:
looks are important.

 I’m not the first to say that and, in fact, I was told that in an interview.
That’s certainly something that keeps you on edge,
as an employee, but more specifically as a woman,
who already has a hard enough time getting people
to take her seriously.

But, the double standard exists.

The truth is, that if I showed up to work
with no hair construction,
no facial consideration
and no sense of tasteful or thoughtful dress,

I would be doomed.

But, if a man were to come in to the office,
in the same fashion,
most would either think he just had a rough night
from working so hard,
or he’s trying something new.

Honestly, in my opinion, there is no such thing as “ugly.”

really

I truly believe that nobody is physically ugly,
but rather that people who are more “attractive” simply issue a higher
level of effort in their maintenance.

I already know there will be people who disagree with me,
in fact, I may disagree with myself on occasion,
especially when I am having one of those days,
you know, where you can’t fix anything.

But, let’s be real:
even if you are born with a “natural” beauty,
you won’t stay that way without the appropriate level of maintenance;
be it a beauty regime,
costly make-up or procedures,
drugstore shampoo versus professional hair care products
or maybe your own stylist…

honesty: I don’t think I am that beautiful

As a point of mention, I have never considered myself to be on a level of attractiveness
that would permanently exempt me from somebody dropping the U bomb.

Not a good thing for somebody who obsesses over other people’s opinions
to admit to, but then again, even if I do garner a compliment
here or there, things get awkward.

 

I mean,
something happens to my mind on even the simplest:
“You have pretty hair.”

 

 The circus of emotions ensues,
a dance of shadows and sunlight
barking at each other,
fighting for expression:

“thank you” I say and smile
crap now they probably think that I am shallow
or that I knew that they were going to compliment me
“I got lucky today, it’s usually a mess”
okay, that sounded better
wait, now they’re telling me that my hair always looks nice
what do I say to that?
“no, trust me it takes forever to get it to look nice”
omg why did i say that?
now they are going to think i spend hours on my hair
“not that i spend forever fixing my hair”
okay now they laughed
does that mean they don’t believe me?
ugh, I hate my hair
i wish it was straight and soft
shit, i didn’t compliment their hair
“i love your hair, i wish mine looked like that”
did that sound fake?
I hope they know I really meant that
now they are smiling like they were waiting for me to say that
what if they only complimented me because they knew i would compliment them?
“i was thinking about going lighter, like yours, what do you think?”
that’s better
okay, now they are looking bored
they are probably regretting saying anything to me in the first place
they are probably wondering how i look without my hair fixed now
no they’re not, they don’t care
ugh, how do I get out of this subject

 

Then, of course, the rest of the day,
I’m thinking about how I can make sure that my hair always looks
good enough to get the compliment
I don’t feel I deserve
that I want, but can’t handle.

 

Then the shopping trip happens
and all of a sudden, there is a discovery of all these brand new products,
all making “new” familiar promises
that I have to try out.

Cue broke-girl music.

 

It’s amazing how this whole ordeal has evolved over the years.
 It really makes me wonder who it is I feel the need to
“maintain” myself for, if not for myself.

I’m lucky enough to have a boyfriend who tells me all the time that
he thinks I am beautiful,
but even then
I feel that awkwardness, and the need to move on from the compliment
like I don’t deserve it…

so why do I even try?

On a side note, I have a beautifully stunning mother,
who breaks necks without intention,
who is constantly complimented,
but remains humble and sweet.
 Who doesnt even wear makeup,
aside from the occasional lipstick and eyeshadow.
 When somebody asks me how a 40 something year old woman
 can literally look like my slightly older sister,
 I realize some amazing truths
about my mother and her life.
I am happy enough to have absorbed
her techniques and knowledge
(at least for the most part)
from years of lectures and guidance on her part.

 

So here it is ladies:
how to be naturally and timelessly beautiful.
 A defined beauty that will never change
as demonstrated by my Mom:

 

wash your face every morning and every night
wear moisturizer every day
wear sunscreen and cover yourself when out in the sun
don’t cake your face with foundations and cover ups
don’t stretch your skin when putting on eyeliner
always take your makeup off before you go to bed
drink water religiously
don’t get drunk
don’t smoke
eat your fruits and vegetables

eat breakfast for dinner
 get exercise
love with all of your heart
smile a lot

laugh first
 always be honest
never be selfish, but don’t forget about yourself
believe in yourself
don’t be greedy
share
go to bed early
learn as much as you can
listen first
be faithful, loyal and forgiving

 

beauty can be created and maintained with products
but natural beauty can only be maintained from the inside

 

goal:
be just like my beautiful mom

Tara’s Egg Wrap

My sweet roomate Tara has this loveable obsession with egg wraps

and whenever she makes them for one of our roomie dinner dates,

I am literally drooling at the sight and smell of them!

 

Eggs are such a good source of protein

and mixing them with veggies and spices

and then putting them in to a blanket of happiness

is one of the most spectacular dinner ideas,

especially if it is done right!

 

Now, I know what most of you are thinking about eggs:

“isn’t it bad to eat the whole egg?”

and, “aren’t egg whites healthier?”

Well, yes and no.

 

What many people don’t realize is that the yolk of an egg

contains the majority of its health benefits.

While some people may need to avoid consuming the yolk

due to health-related issues and as suggested by their doctor,

the rest of us should embrace eating at least one or two eggs a day.

At the very least, it is good to partake in egg yolk joy

every once and awhile, as opposed to only eating egg whites.

Save that for when you are old and have no choice!

 

The danger in egg consumption comes in its abuse,

as with many other types of products.

So, switching up between egg whites and the whole egg

is definitely good for those who like their omelettes

and their scrambled eggs,

especially considering that high temperatures can alter

the nutrition values of egg yolks.

 

A great little health lesson on eggs and their nutrition facts

can be found on this site.

 

So, last night when we were both in the kitchen

and Tara announced she was making an egg wrap,

I was overcome by the need for one as well!

Lucky for me, I had just come home from grocery shopping

at Trader Joe’s and had a bunch of fresh veggies and eggs.

 

It came out amazing and was the perfect meal to enjoy

as we watched Hunger Games,

which can I just say how excited I was to see that on Netflix!?

 

Thanks Tara!

 

 

 

(adapted from Tara Pratt’s orginal recipe)

 



1 whole wheat tortilla

2 organic eggs, beaten

1 uncured, nitrate-free chicken hot dog (diced)

1 slice of low-fat cheese of your choice

half of a bell pepper (diced)

half of a squash (diced)

sriracha

cilantro

salt/pepper/garlic powder

olive oil

 

1. Drizzle some olive oil in to a medium sized pan on medium-low heat (4 or 5)
2. In a small bowl, beat the eggs with a pinch of salt, pepper, garlic powder and the desired amount of sriracha.
3. Once the pan is heated, add in the bell pepper, squash and hot dog and allow to cook until the squash is tender.
4. Add in the beaten eggs and swirl pan to cover the veggies and hot dog. Allow to sit for a minute or two and then gently break up the eggs by scrambling the mixture for another minute.
5. Turn off the heat and take the pan off the burner. Add the cheese to the top of the scrambled mixture and cover the pan to let the cheese melt.
6. Once the cheese has melted, pour half of the mixture down the middle of the tortilla (top to bottom), leaving space between the filling and the edge of the wrap at the top and bottom. Garnish with the cilantro.
7. Roll up the wrap by folding the bottom over 1/4 of the filling and then folding in the sides of the tortilla over the bottom fold. Roll the wrap upwards.

 



Cauliflower Veggie Rice

Rice is the ultimate food, simply because it is inexpensive
to buy in bulk,
can be used as a part of practically any meal,

is quick and easy to make
and it tastes awesome.

 

So, why on Earth would anybody change it?

Well, because rice isn’t exactly the friendliest food on the body
and is one of the hardest foods to work off.
But, who didn’t already know that?

 

If you haven’t heard of cauliflower rice before now,
you are in for a real treat.

It probably doesn’t sound that appealing
and certainly doesn’t seem as easy,
but once you try it,
you may have a hard time choosing the real thing over this.

 

Cauliflower rice is extremely easy to make,
tastes amazing and leaves you with tons of leftovers
to do what you will.
Ever since discovering it for the first time,
I always have a head of cauliflower ready to go in my fridge.

 

I have used it to make everything from “fried rice” to burritos.
Like this salmon and cauliflower rice burrito,
with feta and tomatoes
all in a brown-rice tortilla.

Delish.

Califlower Rice and Salmon Burrito

No call on Sushi rolls yet,
but I’m not sure I want to try that because, let’s be real,
if it ain’t broke don’t fix it.
Not even with brown rice.
C’mon people.
Do sushi right.

 

Anyways, I hope you enjoy this recipe.

In this version I have added veggies and spices to make it a substantial
side-dish, but you can leave those out if you like
Try making it your own and adding different flavors
and spices to the mix, or just add salt to make “white rice.”
You can also freeze the pre-cooked rice and save it for another day.

 

Also, I apologize for the pictures as I am only equipped with an Iphone,
but maybe one day I can invest in a cool camera
that will show the true yumminess of these recipes.

 

1 head of cauliflower

1 onion (diced)

1 yellow squash (diced)

sun dried tomatoes

grape tomatoes (optional)

cilantro (optional)

olive oil

salt/pepper/spices



 

1. Wash the head of cauliflower and divide into florets. Dry completely.
2. Place them into a food processor and pulse until they resemble rice. Do not over-process as they can get mushy! You may need to do this more than once, depending on the size of your food processor.
3. Drizzle a little olive oil in to a large pan and then caramelize the diced onion on medium heat until it is translucent and then a little brown.
4. Add in the sun dried tomatoes and the squash. Saute until the squash is tender.
5. Add in the cauliflower, seasoning to taste with salt and pepper and whatever spices you desire.
6. Saute until the rice is tender or to the consistency you like. Throw in some grape tomatoes and cilantro to garnish.