Happy almost Earth Day (which is also my Birthday)! This months Recipe Redux theme is honoring Earth Day and challenging us to show how we reduce food waste. My biggest pet peeve is throwing away food! I don’t know about you but I cringe every time I throw what was once good food into the trash. So I love this month’s theme. One of the foods I find myself throwing away time and time again is herbs and other greens like spinach. I’ll get a bunch of parsely or cilantro from a recipe that only calls for a tablespoon and then the rest just sits in your fridge until it wilts and goes brown. Same with spinach, I’ll buy a huge box of spinach and end up tossing half of it away because we can’t eat it in time….
“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am enter-
ing a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
For a fun spin on French Toast try these Berry Stuffed French Toast Pitas using Whole Wheat Toufayan Pita Bread.
French Toast is one of my favorite brunch go-to’s. Especially when it’s stuffed with fruit and some yogurt. I usually use whatever leftover bread I have in the pantry. But never thought of using leftover pitas for stuffed french toast, until now! Not sure why I didn’t think of doing it before. First, pitas are already the perfect vessel for stuffing and are a portion controlled bread product.
Toufayan’s Whole Wheat Pitas are a healthy whole grain choice for sandwiches, pizzas, cut and used with your favorite spread or dip and now for enjoying at breakfast! At only 150 calories per pita and packed with 6 grams of protein and 3 grams of fiber to help keep you full and satisfied all morning long.
These Berry Stuffed French Toast Pitas are stuffed with yogurt and berries; submerged in a bath of eggs, milk, cinnamon and vanilla; cooked to golden perfection in a skillet and then topped with more berries, maple syrup and powdered sugar. Breakfast could not get more delicious (or healthy)!
- 4 Whole Wheat Toufayan Pitas
- 2 eggs
- ⅔ cup low fat milk (or milk alternative)
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 2 cups mixed berries, divided
- ½ cup non-fat vanilla Greek or Icelandic style yogurt
- cooking spray
- toppings(optional): maple syrup, powdered sugar
- Cut a slit half way around each pita. Keeping the other half intact separate the sides of the pita to form a pocket. Spread 2 tablespoons of yogurt on the inside of the pita then add in about ¼ cup berries laying evenly inside the pita. Repeat for remaining pitas.
- In a 9x12 size dish add eggs, milk, cinnamon and vanilla extract. Whisk to combine.
- Place 2 pitas into egg mixture at a time. Let sit in egg mixture for 2-3 minutes( the longer the better), then flip and let other side sit in egg mixture for another 2-3 minutes. Repeat with remaining pitas. (Note: You can start cooking first batch of pitas while other pitas are sitting in egg mixture)
- In a large skillet on medium heat, spray with cooking spray. Add in 2 pitas cooking for 3 minutes or until golden brown then flip and cook another 3 minutes on the opposite side. Repeat with remaining 2 pitas.
- Cut pitas into quarters. Top with remaining berries, maple syrup and powdered sugar.
Ever wish you could have Thai take-out ready in your home in under 30 minutes and have it be healthy?! I do I do! I am a huge fan of Thai mainly because their sauces are so yummy. Especially Pad Thai since it uses my favorite ingredient, peanut butter!
Typical Pad Thai is pretty carb heavy and does not include a lot of vegetables so I decided to put my own spin on Pad Thai by swapping out the rice noodles for.. you guessed it, Zucchini Noodles! I also added in red peppers and purple cabbage for not only more vegetables but more color and crunch. These easy swaps cut down on the carbohydrates and adds in a at least two servings of vegetables. For protein I used some leftover shredded chicken that I had made the night before in my crockpot. You could easily saute up some chicken or use shrimp or tofu in this dish instead.
My hubby tried it and loved it cold. I preferred it hot the next day after the vegetables and chicken had some time to marinate in the pad thai sauce. This Pad Thai Zucchini Noodle dish is a perfect quick night meal, make-ahead lunch or dinner that can easily be enjoyed hot or cold!
- 1 teaspoon olive oil
- 3 medium zucchinis, spiralized
- 1 red bell pepper, julienned
- 1 cup purple cabbage, shredded
- 8 ounces cooked shredded chicken
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce ( sub: another tablespoon of low sodium soy sauce)
- 2 tablespoons honey
- 1 tablespoon of rice vinegar ( sub: apple cider vinegar)
- 3 tablespoons natural peanut butter
- 2-3 teaspoons sriracha
- ½ teaspoon ground ginger
- 2 cloves garlic, minced
- TOPPINGS (optional)
- chopped peanuts
- green onions, diced
- lime juice
- Prepare sauce by adding all ingredients to a small bowl and whisking. Set aside.
- In a medium saute pan on medium heat add olive oil. Add in spiralized zucchini and red peppers. Cook for 3 minutes then add in red cabbage and chicken. Cook for another 2-3 minutes.
- Add in sauce and cook for another 4 minutes or until vegetables tender and liquid evaporated.
- Serve topped with green onions, cilantro, chopped peanuts and lime juice.
“By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Potatoes provide the carbohydrate, potassium, and energy you need to perform at your best. They are nutrient dense complex carbohydrates which mean not only do they provide carbohydrate but they also provide a variety of other nutrients including fiber, potassium, vitamin C, iron and vitamin B6. Also, did you know that potatoes contain more potassium than banana? Yes that’s right! So the next time you are looking to refuel your body after a workout look for a potato!…
This Cranberry Pomegranate Quinoa Salad has happy holidays written all over it! Full of winters finest produce and the colors and flavors of the season.
Being married into a Persian family means eating lots and lots of pomegranates his time of year, and I’m not mad about it! Did you know pomegranates actually originated in Iran and “Anar” is pomegranate in Farsi? (Just some fun facts thanks to my hubby!). Pomegranate seeds or arils are packed with antioxidants, dietary fiber, Vitamin C, Vitamin K and folate. I love eating it by the spoonful or added to salads and my yogurt for some crunch and sweetness.
Example A, this delicious Cranberry Pomegranate Quinoa Salad! The Pomegranates and oranges give the dish a sweet fresh taste while the cranberries give it a slight tart bite. The kale is there for some added nutrition and color. And for some protein and more texture and bulk I added in quinoa and a nutty crunch from pistachios.
Not a quinoa fan? Give this salad a try and I promise you won’t be disappointed. With all the flavors and different textures in the salad you will barely even notice it. This salad is a perfect colorful side dish for your thanksgiving or holiday party. It’s also a great make ahead dish to have with lunch or dinner that you can enjoy all winter long!
- 1 cup quinoa
- 2 cups water
- 1 cup fresh cranberries
- ½ cup pomegranate arils
- 5 clementines
- 1 tablespoon clementine zest
- 2 cups kale, stems removed and torn into small peices
- ⅓ cup pistachios, coarsely chopped
- 2 tablespoons olive oil
- 2 teaspoons orange juice
- 1 teaspoon honey
- pinch of salt
- Wash quinoa, add quinoa and water to medium sauce pan. Bring to boil, cover and cook on low for 15 minutes or until all of the water is absorbed. Set aside to cool.
- While quinoa is cooking. Place cranberries in a food processor and process until coarsely chopped.
- Zest clementines then remove skin and segment.
- In a medium bowl add processed cranberries, pomegranate arils, clementine zest and clementines. Mix to combine.
- To make dressing whisk together olive oil, orange juice, honey and salt.
- In a large bowl add cooked quinoa, cranberry mixture, kale, pistachios and dressing. Mix to combine.
“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Can you believe the holiday season is here with Thanksgiving only a little over two weeks away? This year just flew by. Crazy to believe my little man is almost 7 months old and will be celebrating his first Thanksgiving with us!
In our house we don’t mess around when it comes to Thanksgiving and everyone takes part in cooking something to bring to the table. Even my hubby is in the kitchen making his famous sweet potato casserole. Now this casserole is far from healthy, but oh so delicious! So in his honor and my obsession with sweet potatoes I decided to make a healthier sweet potato appetizer using another one of my favorite ingredients, frozen Wild Blueberries. …
So you’ve just finished a work-out and your feeling kinda hungry..now what?! Meal time! It’s important to have a well balanced meal high in protein, complex carbs and healthy fats post work out. Not only to relieve the hunger pains but to help provide your body nutrients to repair and build those muscles so you are stronger for your next work out. Here are a few easy meal ideas to enjoy eat post-work out no matter the time of day!
My Maple Cinnamon Granola, is a pantry must have. With only 5 ingredients it is easy to make and tastes great on just about anything!
One of my favorite blog recipes is my homemade granola that I made a couple years back. I make a batch almost monthly and keep it in my pantry to top my yogurt in the morning. You may also find me sneaking a bite when I’m cooking in the kitchen #rdconfessions !
I recently got myself a big container of maple syrup when I was up in VT for Blog Brulee and have been using it to bake with instead of sugar or brown sugar. It’s just so yummy!! So I decided to make a few changes to my original granola recipe (and update my pics!) to bring you this even yummier Maple Cinnamon Granola. The recipe is quick simple. Add dry ingredients together, wet ingredients together then combine. Spread out on a cookie sheet and bake at 300 degrees for 15 minutes, stir then bake for another 7 minutes. Let sit to cool and harden, then enjoy!
Try it on yogurt, overnight oats, applesauce, or ice cream. Or mix into baked goods or trail mix. The options are endless!
- 3 cups old fashioned oats
- 1 tablespoon of cinnamon
- ½ teaspoon salt
- ⅓ cup maple syrup
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 300 degrees.
- In a large bowl combine oats, cinnamon and salt.
- In a small bowl combine maple syrup, vegetable oil and vanilla.
- Add wet ingredients to dry ingredients and stir.
- Spread mixture onto large cookie sheet (preferably one with sides)
- Place in oven and bake for 15 minutes.
- Stir mixture then bake for another 5-10 minutes, until oats are golden brown.
- Remove granola from oven and let cool on pan to allow granola to harden and create clusters.
- Once harden remove from pan and store in air tight container.
September’s Recipe Redux theme is “First Cooking Recollections”. As a young kid I enjoyed helping my mother and grandmother in the kitchen whether it was baking a dessert or cooking up dinner. My enjoyment of cooking as a kid definitely had a big impact on my decision to become a dietitian as well as my love for cooking today! It was really in college, when I had to cook for myself where my passion for cooking and baking started.
August has arrived! This month’s recipe redux theme, ” Vacation-Inspired Recipes”, has us looking back at our favorite vacation food memories and creating a recipe inspired by a meal or ingredient we tried. Not sure why but I had a hard time coming up with a recipe. Maybe it’s because I have tried too many yummy foods or that most of the recipes I could come up with were more involved and time consuming than I wanted. So instead I decided to come up with a recipe combining two of my favorite foods that I enjoy eating when on vacation… Sushi and Burritos!…