Healthy Breakfast…Quinoa, Apples, Pecans, and Honey Bowl

Although I ate this for lunch, this is a great breakfast, lunch or dinner. This is an incredibly healthy, hearty and tasty meal.

Breakfast is my favorite meal of the day. This one is just what I wanted today. If you are gluten free, vegetarian, or just trying to eat a little better for yourself. Try this out. You can make it vegan by omitting the honey. I would add another sweetener like stevia if you do though.

Quinoa, Apples, Pecans, and Honey Bowl

(serving size 1 serving – you can easily scale up and make more)

Ingredients:

  • 1 whole granny smith apple ~ 200 g diced washed with skin
  • 1/2 cup of uncooked quinoa, or 200 g cooked quinoa
  • 12 g honey local
  • 15 g pecan raw
  • 3.5 oz of almond milk
  • 1 tsp of vanilla
  • 1 tsp of cinnamon plus a little more for finishing
  • pinch of salt to taste
  • 1 cup or 8 oz water

Directions:

Follow directions on package. I took 1/2 cup of quinoa and added 1 cup of water. Bring it to a rolling boil, then reduce heat and cook for about 15 minutes or till cooked. I cooked the quinoa with 1 tsp cinnamon and 1 tsp vanilla in the water.

Then added the fresh/raw diced apple, raw pecans, honey, pinch of salt, sprinkle of cinnamon, and milk to the bowl. Mix together and enjoy

Stats for this meal:

Calories 557, Fat 16.1 g, Fiber 13.4 g, Carbs 95.7 g, Sodium 266.9 mg,
Protein 11.8 g

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Healthy Lunch…Coconut Sticky Rice and Cayenne Shrimp

One of my favorite things is coconut sticky rice. It is a wonderful dish most of the time a dessert from Thailand. However, today I wanted it for lunch.

I am an adult I can do what I want. Hussshhh! So dessert for lunch is what it was today.

I made this in a quicker easier way, not the traditional way it is made in Thailand, or at your local Thai restaurant. This is a quicker, more loose dish, much more like a rice pudding.

This recipe is gluten free, nut free (coconuts are not nuts, technically its a drupe, or stone fruit), and vegan.

This is my simplified quicker version of this dish. There is a more authentic way to make this but this took me 20 to 30 minutes including rice cooking time.


Coconut Sticky Rice with Mango, Kiwi, and Pineapple

yield: 1 serving

time: 20 -30 minutes including cooking time for rice

Ingredients

  1. 240 g or about 8 oz Cooked sticky rice
  2. 80 g or 1/3 cup coconut milk canned
  3. 16 g or 1 tbs of honey
  4. 1 whole or 171 g mango
  5. 1 whole or 66 g kiwi
  6. 117 g or 1 cup of pineapple
  7. pinch of salt to taste
  8. Desiccated coconut for garnish

Directions

  1. Cook rice to instructions
  2. Dice the mango, kiwi, and pineapple.
  3. Mix the rice with coconut milk and honey. Add diced fruit on top, top with desiccated coconut.

Stats for the recipe as written:

Calories 644, Fat 18.4 g, Fiber 8.7 g, Carbs 117.5 g, Sodium 30.7 mg,
Protein 8.7 g


For the shrimp its really simple. No I mean really simple and really good.


Cayenne Shrimp

Yeild: 1 serving

Time: 5 minutes

Ingredients

  1. 6 Shrimp with tail on
  2. 1 tsp olive oil or butter
  3. Sprinkle cayenne (to taste)
  4. Salt to taste
  5. Green onion

Directions

  1. Heat up the pan and add fat for
  2. Cook shrimp about 3 minutes total, 1 minute on one side and flip.
  3. Sprinkle with cayenne, and salt
  4. Serve sprinkle on green onion.

Stats for the recipe

Calories 111, Fat 5.5 g, Fiber 0 g, Carbs 1 g, Sodium 535 mg, protein 13 g


That is all… I hope you get a chance to try it. Perhaps be a little crazy like me and have dessert for lunch. Or just have it for dessert. =) Thank you for reading and have a great day!

Healthy Lunch…Breezy Caprese Salad

This my take on a fast Caprese salad. I used tomatoes, cucumbers, dried basil because I forgot to get fresh basil at the store, and mozzarella pearls. For the dressing I used balsamic vinegar and a garlic olive oil, seasoned with salt and pepper to taste.

This is quick, easy, healthy, and most importantly delicious.

Recipe:

  • Tomatoes diced
  • cucumber diced
  • pearl mozzarella
  • balsamic
  • garlic infused olive oil you can sub regular olive oil
  • basil fresh preferably or dried
  • salt and pepper to taste

Directions:

  • Chop veggies to bite size
  • Toss veggies and mozzarella
  • in a separate bowl lightly mix oil, salt, pepper, and basil. Drizzle with dressing and enjoy

Stats:

Calories 253, Fat 17.7 g, Fiber 3.7 g, Carbs 11.6 g, Sodium 146 mg, Protein 17.1 g

Thanks for reading this far. Let me know what you think if you get to try this.

Healthy Lunch/Breakfast… Vibrant Springtime Asparagus and Eggs

Today for lunch, I wanted something light. I had a big breakfast and was not super hungry. So I made Garlic Lemon and Cayenne Blanched Asparagus, with two fried eggs. Spring cannot come soon enough. Asparagus is going to start popping up in the stores. So try this light, vibrant dish out.

This was so satisfying and delicious. It was light, but had enough fat and protein to be fulfilling. If you like the idea of Hollandaise sauce this will be right up your alley. This is a less caloric, and has less fat than Hollandaise sauce. The main reason is that lack of butter. This is so very satisfying in the same way. Taking out the Hollandaise sauce you remove for about 4 ounces or 1/2 cup you take out 140 calories, and 14 grams of fat. The sauce is made by adding pats of butter to wisking/cooking egg yolk and lemon juice. Those majority of those calories and fat come from the butter and the extra yolks for the sauce.

My digression and some background:

I also added finishing salt to the meal with Maldon salt.

” The brand was Maldon—Maldon Sea Salt Flakes. It came from a 135-year-old family-owned salt works on the southeast coast of England. My wife had been buying it for years. “

https://www.bonappetit.com/story/history-of-maldon-salt

Maldon salt is a flaky sea salt that is used for finishing your food. When I feel like being super special I will pull out the Maldon. Let me put this into perspective. For the boiling water to blanch the asparagus, I just used regular granulated salt. It will be dissolving in water and does not need to be super special. This salt you put on your food cause you want to taste it. You want to taste the different minerals in it. The minerals in the “fancy” salts are what gives it different flavors.

” Once upon a time, salt was just salt. It was the stuff in shakers and canisters, the gustatory equivalent of the treble dial. You used more, or you used less. Whether it was a little girl with an umbrella, a toss over the left shoulder to ward off bad luck, or a nontaster’s affront to the chef, it was all just salt. “

https://www.bonappetit.com/story/history-of-maldon-salt

Make your food interesting and fun, and delicious and it will be such a satisfying part of your life. I digress though back to the recipe.

Recipe: Garlic Lemon and Cayenne Blanched Asparagus (yields 2 servings)

Ingredients:

  1. 2 bunches of asparagus
  2. 1 lemon zested
  3. 1/2 lemon juiced
  4. 2 cloves of garlic sliced
  5. 1 tsp of olive oil
  6. 1/4 tsp of cayenne pepper plus a little more for sprinkling on top of eggs
  7. Maldon salt for finishing
  8. Pepper to taste
  9. Granulated salt for blanching water

Directions:

  1. Take a spear of asparagus and holding both ends bend till it breaks. Where it breaks cut the rest around that area. Because that is where the woody part of it basically ends. Blanch the asparagus in salinated/salted boiling water, for about 2 minutes or till just tender but still has a crunch. Remove from water and dunk in ice bath or bowl with cold water to stop the cooking.
  2. In a pan add oil, cayenne, and garlic, heat till garlic starts to brown around edge. Drain and add asparagus to the pan, toss the asparagus in the oil in pan just to coat. Portion out Asparagus onto two plates. Squeeze a little bit of lemon on them. Add lemon zest to asaparagus.
  3. Fry 4 eggs, in the same pan. Take plats and add egg to the asparagus. Garnish with pepper, Maldon salt, lemon zest, and sprinkle of cayenne.
  4. Serve and enjoy immediately

Calories/stats for 1 serving

Calories 350, Fat 29.2 g, Fiber 4.6 g, Carbs 10.5 g, Sodium 802 mg, Protein 18.5 g

This was kid and husband approved. Thanks for reading this far. Have a fantastic week.

Healthy Lunch…Tuna Avocado Salad…

Healthy lunches… even when you don’t feel like eating. I have days where I am busy, and can’t/don’t think I have time to eat. I have days were I am just not that hungry. However, I know if I don’t eat I will be hangry later, and may make bad decisions. So its best for me to eat something healthy and protein rich instead. It seems to help and I can then make better decisions. I also know that I am working out a great day 5 to 6 days a week.

Today I am going to go run a 25 minute HIIT run, and then do a superset weight lifting workout.



“A superset is a form of strength training in which you move quickly from one exercise to a separate exercise without taking a break for rest in between the two exercises. ”

https://www.verywellfit.com/what-is-a-superset-3120397

The above article is a good quick read if you are interested in supersets. This is the workout I plan on doing.

Workout:

25 minute HIIT run on the treadmill cause we are inundated with snow

  • Stretch, and 3 minute warm up
  • Run for 1 minute at fastest I can run
  • Run for 1 minute at a steady pace but not slowly
  • Repeat above for 6 minutes
  • Run at steady state for 4 minutes
  • Run for 1 minute at fastest I can run
  • Run for 1 minute at a steady pace but not slowly
  • Repeat above for 3 minutes
  • Run at a steady state for 7 minutes
  • Cool down jog for 2 minutes

Weight lifting:

  • Full Squats: 4 Sets x 8 Reps
  • Stiff-Legged Deadlifts: 4 Sets x 8 Reps
  • Bench Press: 4 Sets x 8 Reps
  • Bent-Over Rows: 4 Sets x 8 Reps
  • Barbell Curls: 3 Sets x 10 Reps
  • Single leg Dips: 3 Sets x 10 Reps
  • Abdominal Work (Leg Raises, Decline Crunches)
  • Full Squats: 4 Sets x 8 Reps
  • Stiff-Legged Deadlifts: 4 Sets x 8 Reps
  • Bench Press: 4 Sets x 8 Reps
  • Bent-Over Rows: 4 Sets x 8 Reps
  • Barbell Curls: 3 Sets x 10 Reps
  • Single leg Dips: 3 Sets x 10 Reps
  • Abdominal Work (Leg Raises, Decline Crunches)

Tuna Avocado Salad

Ingredients:

  • 1 whole avocado
  • 1 packet of Starkist Tuna Creations
  • 40 g of Sour cream or 2 tbs
  • 10 g of Mayo or 1 tsp
  • 10 cherry tomatoes, or about 1 cup

Directions:

Mix tuna, sourcream and mayo. Salt and pepper to taste, slice tomatoes and cut open avocado.

Calories 495, Fat 36.9g, Fiber 15.1g, Carbs 27.1g, Sodium 447.5mg, Protein 19.6g

I hope you enjoy and have a great day. Thank you for reading. I am off to the gym to get my workout in now.

——————————-

My results:

I completed the full 25 minute HIIT run.

Weight lifting: I increased the reps and recorded the weight. Will up the weights next workout.

  • Full Squats: 4 Sets x 10 Reps 40lb
  • Stiff-Legged Deadlifts: 4 Sets x 10 Reps 40lbs
  • Bench Press: 4 Sets x 10 Reps 40 lbs
  • Tripod Bent-Over Rows: 4 Sets x 10 Reps 20 lbs
  • Barbell Curls: 3 Sets x 10 Reps 20lbs
  • Single leg Dips: 3 Sets x 10 Reps
  • Abdominal Work (Leg Raises, Decline Crunches)
Not glamourus photo after workout.

Healthy Lunch Recipe… Fried Egg on an Avocado and Tomato Cucumber Salad.

I prepped only three lunches this week for myself, because I knew I would have time to make food for myself at lunch time on Tuesday and Thursday. I wanted to make one of my favorite meals.

It has 10.9 grams of protein in it and is so flavorful. It is made of whole foods except the soy sauce. That can be left out if you wish, and substituted with just a pinch of salt. Not only is this super tasty but is so pretty to look at.

This is quick and healthy fast food. =) You don’t need a culinary degree to make this, just a pan, and a few minutes.

One of the rules in culinary school you learn is that you eat with your eyes first, then your nose, and you mouth. What that means is if the meal looks appealing to you, you will enjoy it much more. Just take a look at those garish colored foods. They do not automatically make you think mmm I want to tuck into that.

Anyway, here is what I made, the recipe and the stats for food:

Fried Egg on an Avocado half, and tomato cucumber salad

Recipe:

Yield: 1 serving (to scale up just multiply by the amount of people you have)

  • 201 g heirloom cherry tomatoes sliced in half ( I used approximately 10 tomatoes
  • 155 g cucumber, chopped into bite size pieces ( I used approximately half of an English cucumber.)
  • 9 g of green onion chopped (I used one whole green onion, green and white parts)
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp soy sauce (alternately you can use a pinch of salt)
  • 1/4 tsp of Olive oil (I used an EVVO that had garlic in it as well)
  • 1/4 tsp lemon juice
  • Lemon Zest to taste
  • I large egg fried
  • 1/2 tsp veggie oil

Directions:

  • Cut avocado in half, and score avocado, and sprinkle with sea salt if you wish
  • Cook egg, with a 1/2 tsp of vegetable oil
  • Cut heirloom tomatoes, cucumbers, and onion, add to a bowl.
  • In another bowl assemble, the balsamic vinegar, soy, olive oil, lemon juice, and lemon zest.
  • Pour dressing over salad and toss
  • Plate and then enjoy

Caloric Stats for this meal:

306 calories, 21.7g fat, 10g fiber, 19.6g carbs, 213.7mg sodium, 10.9g protien

I hope you get a chance to enjoy this recipe. I have also alternately just made the salad and had a boiled egg with it or, eaten two avocado halves with two fried eggs on it. Change it and make it yours. Enjoy and keep eating well. Let me know what you think.

Tips:

  1. Acidulate the other half of the avocado, and put it in a ziplock bag. You can use it the next day or later for a snack and the acid will keep it from turning brown.
  2. Score your avocado before placing egg on it. This will make it easier to eat if it is just under ripe.
  3. This meal was only 300 calories and it did not meet my protein requirements for this meal so I added another egg. As with any recipe alter it as you need for your body.