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Loaded Baked Sweet Potato

Loaded Baked Sweet Potato

Can you just see the deliciousness oozing out of the photo? Can you believe it just took me 20 minutes to prepare?! Yup, you heard me!

I also whipped up this delicious lunch at work. I prepared the staples at home and threw them together when I was ready to eat them. No sour cream, no fatty ingredients, but still you end up with pure goodness.

For one serving you will need:

1 medium sweet potato
Green portion of one scallion, chopped
1 tsp olive oil/spray
1 1/2 tablespoons of low-fat Greek yogurt
1 tbs chopped onion
1 tbs chopped peppers
2 tbs black beans (from a can, drained and rinsed)
1 1/2 tbs shredded cheese (preferably low-fat and Mexican blend)

Keep these spices handy:
Cumin
Salt
Paprika
Chili Powder
Garlic Powder
Onion Powder

1. If you’re making this in the office like I did, save microwaving the sweet potato for 5 mins 30 seconds on high, for last. Prepare the rest of the ingredients ahead of time. If you’re making this fresh, you can do both simultaneously.
2. Use a little olive oil/spray and saute the onions and the peppers on medium heat for around 4 minutes.
3. Add the black beans, some cumin, salt, chili powder and paprika and cook till beans heat through (around 4 minutes). Keep aside.
4. Mix the Greek Yogurt, cumin, salt, garlic powder, onion powder, chili powder and paprika together.
5. Chop the scallions and keep aside.
6. In the cooked potato, slice it in the middle and scoop out a little of the potato enough to fill the other ingredients.
7. Layer the shredded cheese in the crevice of the potato first so that it melts. Then top with bean mixture, dollop of yogurt and chopped scallions.

Voila!!!

PS: Think you preferred it by adding or subtracting something? Tell me in the comments!

Eggs Avocado Stuffed Pita

Eggs Avocado Stuffed Pita

Have this for breakfast, brunch or any meal in-between and trust me you’re going to want to because this is oh so delicious– and simple!

So first things first– I bought this amazing stoneware appliance from Bed Bath and Beyond for $10! It poaches eggs in ONE MINUTE! Yeah, you heard me. This is the easiest appliance for students who don’t cook much, or busy working people who just don’t have the time. You can also keep it at the office, with a carton of eggs in the fridge and you could have your breakfast at your workplace! Find the product here: http://bit.ly/1nXGIKe

So I sliced my who wheat pita in half, spread the insides with some delicious natural hummus, sliced some avocado and put a little bit of Sriracha in it to give it a kick. I had poached my egg in the appliance, and added salt, pepper, and cayenne pepper to taste. I placed my eggs over each stuffed pita (or inside as you choose) and enjoyed the combination.

Quinoa Stuffed Portobello Mushroom

Quinoa Stuffed Portobello Mushroom

Here’s the deal, if you don’t like mushrooms you can always substitute the portobello with a pepper (capsicum). However the light balsamic glaze on the mushroom lends a nice succulence which may or may not be the case with the pepper.

So for fitness enthusiasts, this is a great dinner recipe. I always try to avoid carbs, so I stealthily included them through quinoa (which is also very high in protein so it’s a win-win). The key is to pre-bake the portobello for a little while so that the balsamic glaze settles in, and mix the rest of the ingredients in with the quinoa. Then stuff the mushroom with the mixture, and do one final bake.

For one serving, you will need:
1 large portobello mushroom
Drizzle of Balsamic Vinegar
Sea salt to taste
1/4 cup dry yellow, red, or mixed quinoa

In the quinoa, you will add the below. Take a handful of each item, or however much it takes to make a nice pilaf.
Chickpeas
Feta Cheese
Tomatoes (chopped)
Onions (chopped)
Herbs of your choice
Salt and Pepper to taste

Marinate the portobello mushroom in the balsamic and sea salt. Bake in an oven at 400°F for 10 minutes. In the meanwhile, cook the quinoa in water (like you would rice) as per package directions. Drain once cooked, and add all the items listed to mix into the pilaf. Spoon the mixture into the portobello mushroom (the side that’s hollow), and pop back into the oven for around 15 minutes till the top is a little golden brown. Remove from oven, garnish with fresh herbs of your choice and serve!

Quinoa with Zucchini and Asparagus

Made a healthy, healthy, vegetarian and gluten-free dish after a weekend of eating unhealthy!

For 3 servings of the quinoa, zucchini and asparagus pilaf you will need:

1 whole zucchini, halved and sliced
3/4 pound asparagus, trimmed into one inch pieces
3/4 cup dry quinoa
1.15 cups vegetable broth
2.25 tbs minced garlic
8 almonds chopped
1.5 tbs vegetable oil, divided

For the dressing:
2.25 tbs balsamic vinegar
1 tsp whole grain mustard
Juice of 3/4 lemon

Procedure:
1. Heat half the oil in a pan, toast quinoa in it for 5 minutes
2. Put broth in, let it boil, and then simmer it. Wait till quinoa cooks, around 15-20 minutes
3. While quinoa is cooking, hear oil in another pan, sauté zucchini for around 5 minutes, add asparagus and sauté for another 5 minutes
4. Add the minced garlic into the vegetable mixture and sauté for 2 minutes
5. Whisk the vinegar, mustard and lemon juice to make the dressing
6. Add the almonds to the cooked quinoa (make sure all the liquid is soaked), add the garlic vegetables, and then top with the dressing
7. Mix everything together and serve warm

Added tip: I didn’t have feta cheese, but I think that would taste great! Throw some in if you have it.

Follow me on Instagram for videos and recipes at @healthfoodienut.

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Chickpea Flour Pancakes

I’m vegetarian for 10 days, because I’m observing a religious festival, and have to stay away from meat and alcohol. That got me thinking about creative vegetarian recipes…

There is a popular Indian dish, called “pudla” made out of chickpea or gram flour, and resembles an omelette or pancake. All you need is chopped tomato, chopped onion, chopped cilantro, chickpea flour, water, spices like turmeric, garam masala, salt, chili powder, and ground cumin. Just mix all the ingredients with water, to make a pancake like batter, and cook on a skillet or pan like you would an omelette!

It tastes great with chutney, or with yogurt and pickles. It’s perfect for any meal, and especially great for vegans!

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Mushroom Risotto

This one’s a winner for dinner parties! My friend made it at hers, and I instantly fell in love. Make a few quick substitutions as per the health foodie nut in me begs, and this dish is a healthy favorite!

For 4 generous servings, you will need:

  • 2 cups brown arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup cooking white wine
  • 3 tbs of olive oil
  • 5 tbs whipped butter (low fat or fat free versions)
  • 2 packages white mushrooms, sliced
  • 2 packages portabella or cremini mushrooms, sliced
  • 2 chopped shallots
  • 1/4 cup low fat Parmesan cheese
  • Salt and Pepper to taste
  • Chopped chives to serve (optional)

Procedure:

  • Saute the mushrooms in 1.5 tbs olive oil till tender. Keep aside
  • Heat up the chicken stock on medium or low heat
  • Saute the shallots in one tbs olive oil. Add the arborio rice and stir
  • Cook for a few mins, then add 1 cup of chicken stock. Wait till liquid is absorbed (3-4 mins)
  • Repeat with remaining stock
  • Once all liquid is absorbed, add the mushrooms, and half cup of white wine
  • Once wine is absorbed, add some whipped butter, Parmesan, salt and pepper to taste
  • Cook through till consistency is thick but not too tough
  • Serve with chopped chives

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Try this at home for date night, girls night in or a dinner party and tell me how it turns out!

Snack Week

It’s Shark Week and I’ve added my own foodie touch to it. Presenting SNACK WEEK!

What we eat in between meals is SO important. We often forget to count that bite of cookie we took, the half a doughnut we had with our coffee, or the “side” of chips we had with our salads.

Below, I’ve listed some healthy and satiating snacks for different times of the day. Evening snacks need to be the most filling to overcome the afternoon slump, but morning and night snacks can be fairly light. Depending on the time frame, these snacks have a healthy balance of carbohydrates, protein and fats. The evening snacks are more filling, while the midnight snacks are items that are very low in calories (just to keep you full enough till you sleep).

1. Morning snacks

  • Handful of nuts
  • Green tea and an apple
  • A banana
  • A huge bowl of melons (cantaloupe, green or watermelon)

2. Evening Snacks

  • Multigrain crackers, low fat cheese and grapes
  • Apple with peanut butter
  • Baby carrots with your favorite hummus
  • Rice cake with almond butter and sliced banana
  • Cup of plain Greek non fat yogurt and fresh berries (drizzle of agave if necessary)

3. Night/Midnight Snacks:

  • Celery sticks with some fat free salad dressing
  • Sliced cucumbers (as much as you want) with some salt and lemon
  • Cup of non-fat plain milk

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Pick and choose and stay healthy, health foodie nuts!

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