Sunday, April 28, 2013

Breakfast Pizza


Ingredients:

  • Multigrain pizza dough
  • 4 eggs
  • 2 scallions, chopped
  • 4 slices of organic black forest ham, crisped in a pan
  • a couple hands full of fresh spinach, wilted
  • 4 slices of muenster cheese
Directions:
  1. Flatten the pizza dough into the shape and thickness you desire, and put in a oven heated to 400.
  2. Once the dough is cooked but not browned, layer on the ingredients except for the eggs and scallions.
  3. Cook the pizza for 5 minutes, so the cheese melts the ham gets even crispier.
  4. Take the pizza out, crack 4 eggs on top and sprinkle the chopped scallions on the eggs.
  5. Place back in the over for 5-8 minutes, until the egg whites are cooked but the eggs still have a little jiggle to them (so the yolk will be runny).

Sunday, April 21, 2013

Lunch Solutions

These recipes are meant to be simple.  Just throw together ingredients, no exact measurements.  It will turn out great!

Quinoa with kale, feta, sausage and mushrooms

 Ingredients:

  1. Quinoa, cooked in vegetable stock and some chopped onion.
  2. A bunch of sauteed kale
  3. A couple hand fulls of feta.
  4. 4 links, skins removed, of sauteed italian chicken/turkey sausage.
  5. Sliced cremini mushrooms.


Cous Cous with feta, garbanzo beans, zucchini and roasted red pepper.


Ingredients:

  1. Middle east garlic cous cous.
  2. Chopped zucchini, seared with salt and pepper.
  3. Sliced roasted red pepper.
  4. Rinsed, canned garbanzo beans.
  5. A couple hand fulls of feta cheese.
Mexican quinoa
(no photo)

Ingredients:
  1. Shredded chicken
  2. Quinoa cooked in vegetable stock
  3. Sliced green/red peppers and onion, sauteed
  4. Canned black beans, rinsed
  5. Salsa
Top with avocado and shredded cheese.


Not a lunch but great energy snack...

Date and fig nut balls


Ingredients:

  1. 1 cup roasted cashews
  2. 1 cup roasted whole almonds with skins on
  3. 1 cup roasted walnuts
  4. 15 dates
  5. 6 figs
  6. water
First, in a food processor, blends the figs and dates with a tbsp of water.  Once it is pureed add the nuts and blend until the mixture forms a clump, you may need to add a couple tbsp of water to get it sticky enough to clump together.  Roll into balls.

Additional comment:

I made these again and substituted roasted pumpkin seeds for walnuts, added dried apricots and chia seeds to the mixture and they turned out great.  Experiment with different ingredients!