The Perfect Snack

Hello everybody! So sorry I have been MIA lately. I have been battling a serious cold/flu and have been down and out. Finally feeling better, and today I want to share a simple "recipe" that took me quite a long time to perfect.

I've learned so much about the egg throughout the years, but this website in particular has taught me a lot! http://authoritynutrition.com/10-proven-health-benefits-of-eggs/ 

Here is just one of the ten benefits they list for eggs. A single large boiled egg contains all of the following:

Vitamin A: 6% of the RDA.
Folate: 5% of the RDA.
Vitamin B5: 7% of the RDA.
Vitamin B12: 9% of the RDA.
Vitamin B2: 15% of the RDA.
Phosphorus: 9% of the RDA.
Selenium: 22% of the RDA.

Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc. No wonder they call it the incredible, edible egg. 

As a kid, my mom always used to give us hardboiled eggs as a snack and they always were cooked to perfection. So, as a mom now, I have been trying to recreate that exact treat for my little ones. My mom has shared her recipe with me numerous times, but I just could never seem to get it the right way. I played around with a bunch of different techniques and have finally, finally...after many tries, come up with the perfect hardboiled egg...every time, never fails. Here is how I do it:

Serving Size: 2 eggs

1) Place eggs in a pan, single layer, and cover with cold water (about 1 inch above).
2) Bring to a rolling boil on high heat and let boil for 3 minutes (set timer).
3) Take off heat, cover, and let sit for 12 minutes (again, set timer). 
4) Place eggs in a bowl of ice water for  10 minutes.
5) Peel and enjoy!

**I normally will boil 6-8 eggs at a time so I can enjoy throughout the week. I just place the eggs, with the shell still on, in a tupperware and refrigerate for up to 5 days.**

Enjoy!

You will LOVE these brussel sprouts!!!!

My husband Carlos and I have been going out a bit more now...give it up for date nights...whoop, whoop!!!, and we have been having some really delicious brussel sprout dishes but the past few times, they were just so greasy...so, I decided to make my own.

I have tried a few recipes in the past and just haven't had much success. I think the secret is in the cleaning and prepping. It does take a little longer to go through each one, cut off the dried out stem, get rid of the loose leaves, and quarter each, but it is totally worth it!!!

I searched the internet for a recipe that I thought would be similar to our favorite ones at a local restaurant. I found some and decided to combine a few.  They. were. DELICIOUS!! My 19 month old gobbled them up like candy!!! I got a few in my 3.5 year old too...which is really saying something for Miss Picky!!! Here is how I did it...

Serves 4

Ingredients:

5 pieces of center cut bacon
Exgra Virgin Olive Oil
Brussel Sprouts, trimmed and quartered
Balsamic Vinegar
Salt and Pepper

1) In a cold cast iron skillet, place bacon and then turn on heat. Cook bacon until well done, remove from pan, and place on a paper towel. Once cooled, crumble by hand and leave some bigger pieces.

2) Add 1 tsp of EVOO to pan, leaving bacon grease, and then add brussel sprouts.

3) Cook for around 8 minutes. *Do not move around too much. Let the sprouts get nice and browned.

4) Add about 1/4 cup of balsamic vinegar to deglaze pan and mix well.

5) Sprinkle with s/p and add bacon back in to the pan. Cook 1 more minute.

Serve warm and ENJOY!!!!

Beans and Greens

Thanks to my bestie, I have a new favorite recipe. She calls it "Beans and Greens"!!! It's not quite a chili, not really a stew, and definitely not a meat sauce...it's kinda like a goulash!!! This is a really great way to use all of those veggies that are sitting in your fridge, about to turn. Even my kids LOVED it!! I know that when my 19 month old son says, "mmmMMMMMmmm" that it's a winner!!!




Serves 4

Ingredients:

1 small onion, diced
2 gloves of garlic, minced
1.5 lbs ground beef or turkey
1 can of beans of your choice (I like red kidney), drained and rinsed
Any veggies you have around (spinach, broccoli, potatoes, brussels sprouts, tomatoes, you name it!)
1/4 - 1/2 cup of beef or chicken stock
Salt and Pepper





1) In a pan with a tsp of oil, saute onions until soft. (5 min)
2) Add garlic and cook 1 minute more.
3) Brown meat with onions and garlic for about 8 min 
4) Add beans and veggies
5) Add in stock and seasonings. *You can make it thick or soupy...whatever you like :)
6) Serve with rice, pasta, or alone.

Enjoy!! 

Easy Homemade Chicken Fried Rice

So, I don't know about you, but when I make rice, there is always a ton left over and it sits in the fridge until it's ready to get thrown away. Using cold, leftover rice, makes the perfect FRIED RICE because when left in the fridge overnight, the rice grains firm up, thus making it easier to separate, and decreasing the chances of a mushy fried rice!  

Making a healthy fried rice at home is a quick and simple dinner for us moms on the go! You can add anything you want to make it your own and get those veggies in! This is seriously a fun dish to experiment with and see which ways you and your family like it best!! I made this one with corn, carrots and asparagus, and it was a HIT!!! 

Serves 2

Ingredients

Oil spray

1 small onion, chopped

1 celery stalk, sliced

1 clove of garlic, minced

10 stalks of asparagus, chopped

1/2 cup frozen corn

1 carrot, shredded

1 cup of precooked long grain rice

1 lb of precooked chicken, cubed

3 eggs

Soy sauce (I use gluten free)

Black pepper

1) Spray a non-stick pan with cooking spray and add onions and celery. Cook for 5 minutes on medium heat or until onion is translucent. 

2) Add garlic and cook until fragrant, 30 seconds. 

3) Stir in the rest of veggies and cook 5 more minutes. Then transfer all veggies to a bowl. Set aside.

4) Add rice to pan and cook until warm, about 5 minutes. 

5) Mix in chicken and cook a few minutes more until chicken is warmed. 

6) Push the rice and chicken to one side of the pan, spray empty side with oil spray and crack eggs right into pan. Scramble until cooked through. 

7) Add veggies back in and mix all together. 

8) Add soy sauce and black pepper to your liking. 

9) Enjoy!!! 

Tortilla española, finalmente!!

In my junior year of college I studied abroad in Sevilla, Spain!!! Ole! Arguably the best time of my life. I was learning the language by day and taking in as much of the Spanish culture that I could by night. I was fortunate enough to stay in a home with three other amazing girls Our house mother, Pilar, was the sweetest, little old Spanish woman I had ever met, and at the time ,she was the only little, old Spanish Woman I ever met...Lol).

The life of a Spaniard was so different than I was used to. I didn't have a car, so I had to either walk everywhere (which was great for my figure) or use public transportation (which I had never done in the states).  At home, we always ate dinner around 6:00 PM, but in Spain, it is customary to eat dinner after 9:00 PM. The menu consisted of tapas, small bites of food that everyone would share and pass around the table. Now they are a pretty common thing around these parts, but back in 2003, I had never heard of them.  

My FAVORITE was the Tortilla Española. Potatoes, and onions are mixed together with eggs for this simple yet delicious egg pie. We would have it as a meal on its own, or as a side dish, cut into small pieces as a tapa, or put on a baguette as a delicious sandwich! What's even better is that Pilar showed me how to make it and now I have been cooking it at home for 10 years, and I think I have finally mastered it!!! 

Today, I am going to share with you her recipe and the secret to making the perfect tortilla every time!! Empezamos! 

 

Serves 4

Ingredients

1/4 cup extra virgin olive oil or vegetable oil

3 medium potatoes (I like Yukon Gold)

1 medium onion-sliced

6 whole eggs

1/2 cup egg whites

Salt and pepper to taste

1) In a medium nonstick saute pan, heat the oil over medium heat.

2) Peel and slice potatoes so they are all relatively same size. I like to use my mandolin slicer for this step. I use the 3/16" setting.

3) When oil is hot, add potatoes, onions, salt and pepper to pan and cook until potatoes are soft, about 10-12 minutes. 

4) While that is cooking, in a large bowl whisk the eggs together.

5) When potatoes are done, move them from the pan to the bowl with the eggs and give it one quick stir, then immediately add back to the hot pan.

6) Here is the secret AND most important step. You must hold the pan by the handle and shake it back and forth, continuously, for about 5-6 minutes, or until the eggs start to brown underneath. If you skip this step, the eggs will most likely stick to the pan.

*I do this next step over the sink in case I lose some. It is not an easy step.*

7) Take a large non-rimmed plate, remove tortilla from heat, and place plate over top. In one quick movement, flip the pan/plate so the egg pie is upside down.  Now carefully slide the tortilla back into the pan. 

8) Cook over low-med heat for an additional 3 minutes or until you feel it is cooked all the way through.

9) Transfer to plate and wait at least 10 minutes before slicing. The longer it sits the better. Leftovers are great in the fridge and on a sandwich! Buen provecho!!!

The girls and I with Pilar -  Mi familia española

Lettuce Wraps...A delicious gluten free option.

November 13, 2014: I have been living a gluten free lifestyle now for five and a half years, and although I have grown very accustomed to eating the "un-sandwich", which is usually all the good stuff but no bread, I needed something a bit different. 

Lately, I have been loading up these oversized Romain leaves and it has been really hitting the spot. The bite of the lettuce gives a great crunch and it is the perfect vessel for holding all of those yummy ingredients that one would traditionally put between two slices of bread. 

The cool thing is that many restaurants will do this for you as well. When ordering your sandwich or burger, simply ask the server if you can have it wrapped in lettuce. They almost always are able to accommodate and usually you will get someone who says, "What a great idea!". 

Today's lunch:

Lettuce wraps filled with leftover baked chicken and avocado then topped with shredded cheddar cheese, balsamic vinegar, pink himalayan sea salt and black pepper. Delish!! 

Pumpkin, pumpkin everywhere...

Do you have a bunch of pumpkin around your house? Have you always wondered what to do with that beautiful, round little ball of orange deliciousness?? 

I FINALLY had the courage to cut that puppy up and make this incredible Vegetarian Pumpkin Chili, provided by Beachbody.com. I have had this dish twice in two weeks... it's that good!!!

This is the perfect dish for a brisk autumn night, cozying up in front of the fire, with a snuggly blanket and a warm bowl of chili. Can you tell I miss living in the NorthEast???

Serves 6

Ingredients:

1 tsp extra virgin olive oil

1 medium onion, diced

1 medium red bell pepper, diced

2 carrots, peeled and sliced

3 cloves of garlic, minced

1 tbsp chili powder

1/2 tsp cumin

salt and pepper

1 can of diced tomatoes no salt added

2 cups of vegetable broth

2 cans of beans (your favorite)

1/2 can of pumpkin puree

4 cups of pumpkin (1/2 inch cubes)

1) In a large pot or Dutch oven, sautee onions, peppers, and carrots on medium heat in a tsp of extra virgin olive oil for 5 minutes or until onions are translucent.

2) Add garlic and cook for 1 minute more.

3) Next add spices, tomatoes, broth, beans, and pumpkin puree, simmer on med-low heat, stirring occasionally, uncovered, for about 15 minutes.

4) Add the pumpkin cubes and cook for an additional 20 minutes or until pumpkin becomes hard and you have desired thickness.

5) Serve and enjoy!!!!!!

Picadillo on my plate

I don't know how I lived for 25 years without Picadillo on my plate! This traditional Cuban dish was introduced to me by my husband's family and seven years later, it is an almost weekly staple in our house. Even the kiddos love it!!!

There are so many different ways to make it, and throughout the years I feel like I have tried them all. Some versions I will add potatoes, others carrots and celery, sometimes I use wine, sometimes I use water, but today I am going to share with you the way that we enjoy this meal most often.

Servings: 4

Ingredients:

1 tsp Extra Virgin Olive Oil
1 small onion, chopped
1 orange bell pepper, chopped
2 cloves of garlic, minced
1.5 lbs Lean Ground Beef (8% fat)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin
1/2 cup tomato sauce
1 can of diced tomatoes, drained
1/4 cup of white wine (water or broth can be
substituted here)
1 5.75 oz jar of chopped green olives
1 bay leaf
Himalayan Salt & Black Pepper (A trick I learned to make sure you're meal is seasoned is to add a dash of s/p every time you add a new ingredient to the pan.)

1) In a large frying pan, sauté onions and peppers until soft (4-5 min). Add garlic and cook until fragrant (30 seconds).

2)To the pan add meat (breaking it up with spatula), spices, tomato sauce, tomatoes, wine. Then cover and cook on medium heat for 15 minutes.

3) Next, add olives and bay leaf. Cook on med-low, uncovered, until desired thickness. (For me, this is usually about 20-25 min) Stir occasionally.

4) Remove bay leaf and serve with a side of rice. (Brown Jasmati rice shown in picture)

**If you want to add potatoes, after step 2, add diced potatoes and cook, covered, for an additional 15 min.**

White Bean and Tuna Salad

What's for lunch??

Today was the first day of my P90 Test Group and I LOVED this mornings workout. I am already feeling muscles that I haven't felt in awhile. Success!!!

I was looking for something light, but filling, so, I made a really yummy salad from the P90 nutrition book and tweeked it a bit because I didn't have the exact ingredients. It was scrumptious!! I hope you enjoy!

Makes 1 serving

Ingredients
1 can of solid white albacore Tuna, packed in water, drained
2/3 cup white beans
1 cup mixed greens
1 small onion, chopped
1 medium orange bell pepper, chopped
1 tsp Extra Virgin Olive Oil
1 TBSP of Red Wine Vinegar
Dash of Celery Salt
Himalayan Sea Salt and Black Pepper to taste

Mix all ingredients together in a bowl and enjoy!!