You’re going to flip over this meal!
2 handfulls organic wild arugula
1 orange pepper
Mix with arugula
Squeeze lime onto mixture
Mix with your hands
- 2 1/2 cups cooked quinoa, at room temperature
- 4 eggs, beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup finely chopped fresh chives
- 1 yellow or white onion, finely chopped
- 1/3 cup freshly grated Parmesan or Gruyère cheese
- 3 cloves garlic, finely chopped
- 1 cup whole grain bread crumbs, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or butter
Directions:Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form in to twelve 1-inch / 2.5 cm thick patties (a bit more beaten egg or water can be used to moisten the mixture).Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Since returning from London, I’ve been plodding away on a post about a trip-inspired recipe I’ve tested and re-tested, and well, I don’t mean to be a tease, but let’s just say I’ve got the darn thing exactly where I want it and I think it will knock your socks off. In the meantime, I want to pass along one of my staples, a recipe for roasted garlic butter, and share a little secret:
I keep a bowl of roasted garlic butter in my fridge and use it on everything.
Ok, not on everything, but smeared on thick slices of crusty bread? Yes. Slipped under the skin of roasted chicken? Of course. Brushed on skewers of grilled shrimp? Obviously.
My son, who is the pickiest of eaters, requests it on toast but would eat it by the spoonful if I let him. Butter alone is near perfection, but combined with caramelized, melt-in-your-mouth garlic, it can transform an ordinary dish into something more complex and exciting. For example, a few tablespoons of garlic butter stirred into freshly-cooked pasta will take it from uninspired weeknight fare to a plate of food you’d swear came out of the kitchen of your favorite Italian restaurant.
And it couldn’t be easier to make. Whole heads of garlic are trimmed of their tops — beheaded, if you will — and roasted under a pat of butter in a tight-lidded dish or enclosure of aluminum foil. The butter melts and seeps down into the cloves, encouraging them to evenly roast and brown.
At this point I should warn you: The scent of roasted garlic drifting out of your oven may make you weak in the knees, or at the very least, very hungry.
Vanilla Spice French Toast with Apple
- 1 egg plus 2 egg whites
- 1 teaspoon vanilla extract
- Dash each of cinnamon and nutmeg
- 2 pieces whole-grain bread
- 1/2 medium apple, sliced
Banana Pecan Waffles
- 2 frozen low-fat whole-grain waffles
- 1/2 banana, thinly sliced
- 2 tablespoons pecans, chopped
Blueberry & Toasted Almond Muesli
- 1/2 cup rolled oats
- 1/2 cup skim milk or plain soy milk
- 1/2 cup blueberries
- 2 tablespoons sliced almonds, toasted
Mix rolled oats and milk. Let sit for 15 minutes, or cover and put in refrigerator overnight. Top with blueberries and almonds.
Santa Fe Egg Scramble
- 1 egg plus 2 egg whites
- 2 tablespoons canned green chilies, dried
- 2 tablespoons cheddar cheese
- 1 whole wheat tortilla, heated
- 1/2 grapefruit
80 Healthy Recipe Substitutions
This is really useful… Some substitutions I would have never even thought of!
Check it out at here
1/2cup of greek yogurt
1banana cut up
a bit of cinnamon
0 grams of fat
9grams of protien
Heather Victoria =)
Bananas cut up in some milk with cinnamon on top was one of my fave things as a child.