I occasionally eat eggs. These are my favorite recipes...
Emeril would be proud – Eggs!
Add one bunch of fresh spinach cleaned and torn to a skillet with one clove of garlic and the juice of one lemon put a lid on it and let it steam for 3 minutes. Take the lid off and mix the spinach mixture and continue to sauté for another minute or so. Salt and pepper to taste.
In a separate pan, scramble ¼ cup of Egg Beaters with one egg and one tablespoon of Parmesan cheese.
When done, layer the spinach over the egg on a slice of toasted Ezekiel bread. You may add a tiny spoonful of Vegenaise to the toast to kick it up a notch!
Huervos Rancheros¼ cup of Egg Beaters and one egg scrambled with the following:
One tablespoon of 2% cheddar cheese
One tablespoon of chopped spring onion
One tablespoon of chopped tomato
One tablespoon of chopped green pepper
One tablespoon of chopped red pepper
Scramble and serve with salsa – OLE!
Tip = sometimes I pre-sauté the onions and peppers
Emeril would be proud – egg number two!
Saute portabella mushrooms (diced) in 1 teaspoon of fresh minced garlic and one and a half tablespoons of balsamic vinegar.
Steam fresh spinach adding a the juice of a half a lemon.
When these two dishes are finished make an omelette with two egg beaters and two organic eggs layering the spinach and mushrooms as the filling. At the end of cooking, add two tablespoons of 2% mozzarella cheese to the top to melt just before serving. This highly flavored dish is a Sunday morning favorite!
Monday, August 24, 2009
Sunday, August 9, 2009
Recipes...
Veggie Fajitas
Roast a platter of onions, red peppers, green peppers, portabella mushrooms, carrots, and cauliflower at 400* for 45 minutes – make sure the veggies are cut to the same thickness 11/2 to 2 inches thick. Sprinkle the onions and portabellas with fajita dry seasoning.
Warm organic Spelt tortillas (Trader Joes) in the microwave with one ounce of 2% cheddar or Mexican blend cheese.
Wrap roasted veggies in warm cheesy tortillas. Add light sour cream, avocado, and salsa.
Favorite Spinach
Steam raw spinach then sauté quickly with the juice of ½ lemon, 1 clove garlic, 1 tablespoon sour cream, and 2 tablespoons of parmesan cheese. Serve hot.
Hummus Sandwich
2 slices of Ezekiel sprouted bread toasted spread with hummus. Top with tomato slices drizzled with balsamic vinegar. Optional top with bean sprouts.
Easy Breezy Taco’s
Heat one can of Progresso seasoned black beans.
Heat one package of taco shells.
Serve with avocado slices, salsa, 2% cheese, low fat sour cream, and diced green onions and tomatoes.
Substitute whole grain tortilla chips for a nacho version…
Bread pudding stripped!
5 slices of Ezekiel spouted whole grain raisin bread or plain (I use half and half); to this add a handful of raisins (to taste).
Tear bread into bite sizes and place in the bottom of a baking pan that has been lightly sprayed with a cooking spray.
Heat to a boil one cup of skim or 2% milk and one cup of rice dream milk – let cool enough to be able to add the milk to eggs and not cook them.
In a separate bowl add ¾ cup of Egg Beaters, ½ cup of maple syrup or honey, and one teaspoon of apple pie spice. Mix well then pour in cooled milk.
Dump milk and egg mixture over the bread and bake at 350 for one hour.
Vegetable soup – the short cut!
Two boxes of V-8’s Tomato Herb soup
One bag of frozen mixed veggies
½ bag of frozen chopped onions
½ bag of frozen southern style potatoes (diced)
One box of organic vegetable broth
One teaspoon of garlic salt
One teaspoon of Adobe seasoning
One teaspoon of sea salt
Pepper to taste
Dump all of the above in a large pot or crock pot and simmer as long as possible! The minimum time should be one hour.
Eggplant Parmesan Lite
Mix two tablespoons of parmesan cheese with one teaspoon of whole wheat bread crumbs.
Thinly slice one medium eggplant (we are talking paper thin and as uniformly as possible) and sprinkle with parmesan mix, salt and pepper, top with a few shreds of 2% mozzarella cheese. Bake at 350 for 15 to 20 minutes.
Place finished eggplant over cooked pasta and top with your favorite sauce.
This should top two or three servings of pasta.
Spinach and Artichoke pasta
Steam a frozen package of spinach
Drain, pat dry, and chop a small jar of marinated artichokes
Mix the artichokes with the steamed spinach in a pan with the juice of one half of a lemon and heat through.
Serve over multi grain pasta with your favorite red sauce!
Roast a platter of onions, red peppers, green peppers, portabella mushrooms, carrots, and cauliflower at 400* for 45 minutes – make sure the veggies are cut to the same thickness 11/2 to 2 inches thick. Sprinkle the onions and portabellas with fajita dry seasoning.
Warm organic Spelt tortillas (Trader Joes) in the microwave with one ounce of 2% cheddar or Mexican blend cheese.
Wrap roasted veggies in warm cheesy tortillas. Add light sour cream, avocado, and salsa.
Favorite Spinach
Steam raw spinach then sauté quickly with the juice of ½ lemon, 1 clove garlic, 1 tablespoon sour cream, and 2 tablespoons of parmesan cheese. Serve hot.
Hummus Sandwich
2 slices of Ezekiel sprouted bread toasted spread with hummus. Top with tomato slices drizzled with balsamic vinegar. Optional top with bean sprouts.
Easy Breezy Taco’s
Heat one can of Progresso seasoned black beans.
Heat one package of taco shells.
Serve with avocado slices, salsa, 2% cheese, low fat sour cream, and diced green onions and tomatoes.
Substitute whole grain tortilla chips for a nacho version…
Bread pudding stripped!
5 slices of Ezekiel spouted whole grain raisin bread or plain (I use half and half); to this add a handful of raisins (to taste).
Tear bread into bite sizes and place in the bottom of a baking pan that has been lightly sprayed with a cooking spray.
Heat to a boil one cup of skim or 2% milk and one cup of rice dream milk – let cool enough to be able to add the milk to eggs and not cook them.
In a separate bowl add ¾ cup of Egg Beaters, ½ cup of maple syrup or honey, and one teaspoon of apple pie spice. Mix well then pour in cooled milk.
Dump milk and egg mixture over the bread and bake at 350 for one hour.
Vegetable soup – the short cut!
Two boxes of V-8’s Tomato Herb soup
One bag of frozen mixed veggies
½ bag of frozen chopped onions
½ bag of frozen southern style potatoes (diced)
One box of organic vegetable broth
One teaspoon of garlic salt
One teaspoon of Adobe seasoning
One teaspoon of sea salt
Pepper to taste
Dump all of the above in a large pot or crock pot and simmer as long as possible! The minimum time should be one hour.
Eggplant Parmesan Lite
Mix two tablespoons of parmesan cheese with one teaspoon of whole wheat bread crumbs.
Thinly slice one medium eggplant (we are talking paper thin and as uniformly as possible) and sprinkle with parmesan mix, salt and pepper, top with a few shreds of 2% mozzarella cheese. Bake at 350 for 15 to 20 minutes.
Place finished eggplant over cooked pasta and top with your favorite sauce.
This should top two or three servings of pasta.
Spinach and Artichoke pasta
Steam a frozen package of spinach
Drain, pat dry, and chop a small jar of marinated artichokes
Mix the artichokes with the steamed spinach in a pan with the juice of one half of a lemon and heat through.
Serve over multi grain pasta with your favorite red sauce!
Sunday, January 4, 2009
About Breakfast...
Because I am going for maximum health, I want the first meal of the day to really count. It is the fuel for our morning and needs to have staying power. Because I look at a glass of milk as equal to a slice of beef, we use Rice milk as a substitute. Several of our friends enjoy Soy milk, but is has estrogen issues that my daughters don't need. Anyway, I top organic whole grain cereals with Rice milk and fruit, raw honey or even a tiny bit of organic pure maple syrup. I don't eat much cereal, but we do enjoy oatmeal. Some of the breakfast items I have as staples are the following:
Ezekiel bread toasted with almond butter and honey,
Ezekiel bread toasted with a tiny bit of Smart Balance butter substitute and a sprinkle of Parmesan cheese,
a slice of baked butternut squash with a dash of maple syrup,
a vegetarian Vita top muffin (blueberry bran is my favorite) found in the freezer case at most grocery stores,
fruit and a handful of almonds,
an apple with organic peanut butter,
and occasionally, we enjoy an omelet, a recipe we will post very soon.
I hope these ideas help you as you look for great ways to start your day!
Ezekiel bread toasted with almond butter and honey,
Ezekiel bread toasted with a tiny bit of Smart Balance butter substitute and a sprinkle of Parmesan cheese,
a slice of baked butternut squash with a dash of maple syrup,
a vegetarian Vita top muffin (blueberry bran is my favorite) found in the freezer case at most grocery stores,
fruit and a handful of almonds,
an apple with organic peanut butter,
and occasionally, we enjoy an omelet, a recipe we will post very soon.
I hope these ideas help you as you look for great ways to start your day!
Thursday, January 1, 2009
Staples for your pantry and 'fridge
Scott and I have found that having certain items on hand help to take care of lunches, snacks, and unplanned meals. We keep the following on hand in the pantry: Progresso seasoned black beans, organic pinto beans, organic vegetarian refried beans, organic corn taco shells,organic cornbread mix, couscous, whole wheat pasta, several organic pasta sauces, organic almond butter, organic peanut butter, raw honey, pistachios or almonds. In the refridgerator we keep various 2% cheeses, parmesan cheese, Total 2% plain yogurt, rice cheeses, avacado, salsa, Vegenaise (found at Earth Fare and Food Lion), spelt tortillas (Trader Joe's), blasamic vinegar, hummus, fresh fruits and assorted vegeatables. From this list, you can create several mexican dishes, pasta dishes, and various snacks.
Wednesday, December 31, 2008
This week's menu of recipes...
MONDAY
Scott’s favorite chili
One can of beer
One package of Chili-O seasoning mix
One can of Rotell tomatoes and green chilies
Three cans of Bush’s chili beans in whichever sauce you like (I use the regular or mild)
Chop one medium onion
One 14oz can of tomato sauce
Mix and cook over medium to medium low heat for an hour or longer if you like – lower the heat!
TUESDAY
Easy Veggie Meal
Prepare one package of organic Parmesan couscous
Steam broccoli
Add one recipe of :
Vegetable Medley
Mix one can of diced tomatoes (use fresh if you can) with one large sweet onion chopped, and two summer squash chopped. Heat them through on the stove adding one teaspoon of minced garlic and a dash of Italian herbs. Just before serving toss in one or two tablespoons of Parmesan cheese. This tasty side dish is a lovely way to add color to your meal.
WEDNESDAY
EASY PASTA
Use leftover Vegetable Medley to place over whole grain pasta and top with your favorite pasta sauce for an easy pasta night.
THURSDAY
Nacho's
Layer a bed of Flax Seed tortilla chips on a cookie sheet
top with Scott's favorite chili - heated - (use a slotted spoon) and sprinkle one tablespoon of 2% sharp cheddar cheese and broil until toasty. Serve with salsa
FRIDAY
Amazing Veggie Pizza
Top a ready-made spelt (or other whole grain dough) pizza crust with your favorite pizza sauce. Drain a can of marinated artichoke hearts – pat them dry and add to pizza. Chop a medium onion and add to the top. Cover with fresh leaves of spinach. Top the whole pie with 1 ½ cups of 2% milk mozzarella. Bake according to directions.
Scott’s favorite chili
One can of beer
One package of Chili-O seasoning mix
One can of Rotell tomatoes and green chilies
Three cans of Bush’s chili beans in whichever sauce you like (I use the regular or mild)
Chop one medium onion
One 14oz can of tomato sauce
Mix and cook over medium to medium low heat for an hour or longer if you like – lower the heat!
TUESDAY
Easy Veggie Meal
Prepare one package of organic Parmesan couscous
Steam broccoli
Add one recipe of :
Vegetable Medley
Mix one can of diced tomatoes (use fresh if you can) with one large sweet onion chopped, and two summer squash chopped. Heat them through on the stove adding one teaspoon of minced garlic and a dash of Italian herbs. Just before serving toss in one or two tablespoons of Parmesan cheese. This tasty side dish is a lovely way to add color to your meal.
WEDNESDAY
EASY PASTA
Use leftover Vegetable Medley to place over whole grain pasta and top with your favorite pasta sauce for an easy pasta night.
THURSDAY
Nacho's
Layer a bed of Flax Seed tortilla chips on a cookie sheet
top with Scott's favorite chili - heated - (use a slotted spoon) and sprinkle one tablespoon of 2% sharp cheddar cheese and broil until toasty. Serve with salsa
FRIDAY
Amazing Veggie Pizza
Top a ready-made spelt (or other whole grain dough) pizza crust with your favorite pizza sauce. Drain a can of marinated artichoke hearts – pat them dry and add to pizza. Chop a medium onion and add to the top. Cover with fresh leaves of spinach. Top the whole pie with 1 ½ cups of 2% milk mozzarella. Bake according to directions.
The Rave Diet
The Rave diet book and DVD was our starting point. The RAVE stands for no Refined, no Animal, no Vegetable oil, and Exercise. The book takes a look at how the cancer rates and heart disease rates increase in societies as the consumption of meat increases. In agrarian societies where meat is expensive and therefore an occasional treat, the instances of heart disease and cancers are low. In societies where meat is the staple at every meal, you see problems of epidemic proportion.
The RAVE diet contends that if you follow it you can reverse heart disease and cancer. Scott and I appreciate the information in the RAVE and recommend it highly. We don't follow the RAVE strictly. We eat eggs about once a week. We include small amounts of cheese and yogurt and we even use tiny amounts of Smart Balance butter substitute spread and expellier pressed olive oil. We haven't been able to cut out everything because we feel that by eliminating meat, refined foods, most oils and really limit dairy that we are eons beyond where we were. We have dropped a combined 64 pounds. Scott is off of his cholesterol medicine and the doctor expects that he will be off of his blood pressure medicine when he looses his last 15 pounds. I have energy again and have noticed that my skin looks amazing for a 48 year old. I have noticed a decrease in wrinkles and have not had a breakout in six months!
We will be offering the RAVE Diet book soon and suggest that you read it and watch the DVD that is enclosed. Let us know what you think about it by your comments. It's a great place to start!
The RAVE diet contends that if you follow it you can reverse heart disease and cancer. Scott and I appreciate the information in the RAVE and recommend it highly. We don't follow the RAVE strictly. We eat eggs about once a week. We include small amounts of cheese and yogurt and we even use tiny amounts of Smart Balance butter substitute spread and expellier pressed olive oil. We haven't been able to cut out everything because we feel that by eliminating meat, refined foods, most oils and really limit dairy that we are eons beyond where we were. We have dropped a combined 64 pounds. Scott is off of his cholesterol medicine and the doctor expects that he will be off of his blood pressure medicine when he looses his last 15 pounds. I have energy again and have noticed that my skin looks amazing for a 48 year old. I have noticed a decrease in wrinkles and have not had a breakout in six months!
We will be offering the RAVE Diet book soon and suggest that you read it and watch the DVD that is enclosed. Let us know what you think about it by your comments. It's a great place to start!
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