Green Eggs & Ham

 green eggs & ham

Hello everyone!

I hope that you have all been enjoying this lovely day. Today was one of those busy days for me. Elle has been helping me do laundry all day in preparation for our trip to Tennessee. I mean it, she really does help stuffing everything into the washing machine, turning the knobs, and watching as the clothes start spinning…if only I could get her to fold! Soon, my little one, you will be put to work, mwahahaha! (That was my evil laugh.)

You would think that by how many times I’ve travelled (A WHOLE LOT!) that I would be a pro packer by now. Unfortunately that is not the case. I always wait until the last minute and always have a dreadful feeling that I have forgotten something, and I tend to overpack. When I was headed home from England one time, I had 2 suitcases (the limit was one free of charge) and they were both overweight. Now, there is whole other story leading up to how I landed into this predicament that I will share another time, but to cut to the end, I had to break out the sad-girl tears and tell a convincing sob story about how my wallet was stolen and I didn’t have a way to pay for them (I really didn’t have any money at the time). Voila, 2 overweight bags checked for free! You’d think that I would learn from that lesson. I’ll try to pack light this trip.

Anyway, among getting everything ready, I still had to find something to make for dinner. Tonight’s inspiration? Dr. Seuss. I kept things light tonight and made some Green Eggs & Ham! I served up these omelettes with some veggies and hummus and it just hit the spot!

Here is what you’ll need:
-2 eggs
-1/4 cup lightly packed thawed, chopped frozen spinach (or a handful of fresh, chopped spinach)
-a few slices of cooked ham
-2 tablespoons shredded mozzarella cheese
-salt and pepper

Step 1)
Whisk two eggs in a bowl until completely blended. Mix in chopped spinach.

Step 2)
Spray a medium-sized pan with non-stick spray, or coat with vegetable oil. Heat pan on medium-high heat and pour eggs and spinach into pan so they are covering it.

Step 3)
Let eggs cook for about 3 minutes. On one half of the eggs, sprinkle the cheese, and spread the slices of ham. Flip the half of eggs without ham over, so it is covering the half with the ham. Let cook on low for another 3 minutes.

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Step 4)

Sprinkle with salt and pepper and serve while it’s hot!

I hope you like them, Sam-I-am!

-Rianna

Nutritional Information per one omelette:

Calories: 275
Carbohydrates: 5g
Fat: 17g
Protein: 25g

Sweet Potato Nachos

sweet potao nachos

¡Hola!
It seems I have been watching too much Dora the Explorer. Elle has a slight obsession with Dora. And don’t you worry, she is not just sitting in from of the t.v. watching mindlessly. Every time that a song comes on the show (which is very often), Elle makes whoever is watching with her stand up and dance along, even if it is only a 20 second spout of music. She aslo jumps when Dora tells her to, and has begun saying some Spanish words like ‘salta’ and ‘azul’. Dora is quite an interactive show.

Anyway, last night’s dinner was inspired by Dora. We had our own little fiesta and made some nachos! But they weren’t just any nachos…we put a healthy spin on the classic dish and made sweet potato nachos with topped with shredded turkey (time to get creative with all the leftover turkey from Easter!).

First I’ll explain how to make make the sweet potato chips. There are great just on their own, but I wanted nachos, so I took it a step further. You can season the chips anyway you’d like. I just used a bit of salt, but I’d love to try salt and vinegar and maybe cinnamon and sugar. Now…if you like simple, this recipe is for you! It doesn’t even reqire an oven! You will need:
-2 medium sweet potatos (preferably a nice thick cylinder shape so the rounds will be equal in size)
-1 teaspoon salt
-1/2 tablespoon vegetable oil or olive oil

Step 1)
Wash your sweet potatos and cut off any rough or dark spots. There is no need to peel them.

Step 2)
Slice the sweet potatos on the thinnest setting possible on a mandolin slicer. If you don’t have a mandolin slicer, try to slice them as thinnly and evenly as possible, or they won’t all cook at the same rate. (Last time I tried this I ended up with a bloody finger, so I would reccomend investing in a mandolin slicer if you lack the same slicing skills as I.)

Step 3)
In a bowl, mix the sliced sweet potatos with the salt and oil.

Step 4)
Lay as many sweet potato slices as you can on a microwave-safe plate, without them overlapping, and microwave on high for 5-6 minutes. I would definitely keep an eye on them because they can go from perfectly crispy to burned in 5 seconds. Keep in mind that all microwaves are different, so you might need more or less time for them to reach crispy perfection.

Step 5)
After removing from the microwave, let the chips cool on a wire rack. When cooled, you can get your snack on, or you can save them in an air tight container so they stay nice and crisp.

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I chose to use the chips as nachos. On a tinfoil-lined baking sheet, I spread out one layer (about half) of the chips and topped with about 1/4 cup shredded cheddar cheese. Next, I layered the remaining chips, topped with 1/2 cup shredded turkey and another 1/4 cup shredded cheese. On top of that added sliced cherry tomatos, a sprinkling of corn, and once sliced up green oinion. The nachos went into the oven at 375°F for 8 minutes (or until cheese is completely melted). I added a dallop of plain Greek yogurt on top and tossed on some hot peppers (none for Elle!).
Serves 2.

¡Buen apetito!
-Rianna

Nutritional Information Per Serving (Recipe makes 2 servings total) for Sweet Potato Chips Only (Not with the nacho toppings).

Calories: 145
Carbohydrates: 27g
Fat: 4g
Protein: 2g
Sugar: 6g

Carrot Cake Overnight Oats

ccoats

Oh, what a glorious morning! Today is the first day of Spring that I could put on a spring dress and walk out the door without putting on a jacket. Sun, warmth, happiness. Elle could not wait to go play outside! Shaun took her outside without shoes on and every time that he would try to put her feet on the ground she would lift them up, squeel and hold on tight to him! She loves being outside, but has not yet conquered her fear of the grass on her feet. Once she got her shoes, though, there was no stopping her! That girl is fast! We ended up going on a walk and wound up at the playground where we let her wear some of her energy off. We knew it was time to head home when she started nodding off as I was swinging with her on my lap.

How did I fuel my baby girl for outdoor play time? With some delicious Carrot Cake Overnight Oats, of course. Usually Elle doesn’t eat that much at breakfast time, but today she ate her oats, followed by some giant strawberries, toast with black currant preserves, and yogurt. I think she might be going through a growth spurt. Just maybe.

If you, too, would like to fuel yourself for the day, or are just in the mood for a quick and tastey breakfast, here is what you will need:

Ingredients:

-1 cup of steel cut oats
-1/2 to 3/4 cups of unsweetened almond milk (You could use coconut milk or dairy milk, if you’d like. Also, depending on your desired consistancy, I would reccomend starting with only 1/2 cup and going from there.)
-1/2 cup apple sauce (I used Mott’s Fruitsations unsweetened cherry-berry-carrot.)
-1/2 grated carrots
-1 tablespoon craisins or raisins (I used a little of both)
-2 tablespoons maple syrup
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg

 

Mix all ingredients together. Store oatmeal in a sealed container like a mason jar, or an empty peanut butter jar. Refrigerate over night so that the oats soak up all the moisture and flavour. When you are ready to eat, you can heat it up in the microwave for a minute, which really unleashes the sents and flavour of the spices! It is also good just cold, as it is. I topped mine off with some shredded coconut and extra raisins, and a little drizzle of maple syrup. SO. GOOD.

Nutritional Information Per 1 Serving (2 Servings for the total recipe)

Calories: 285

Carbohydrates: 54g

Fat: 4g

Protein: 7g

Sugar: 20g

I hope everyone enjoys their weekend!

-Rianna

Back Bean & Mango Quinoa Salad

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Could it be…SPRING? The sun has been shining and giving me hope that soon I can pack up my witer coats for good! I still have them out because I do not want to take a chance and jinx it. Elle’s favourite new word is “side” (outside). She is constantly bringing me her shoes and asking to go “side, side!” I really don’t know how I am going to get her to come inside at all once summer comes along. I can’t say I blame her, though. It sure is nice not to be stuck indoors anymore. I love how fresh everything feels during spring. Fresh flowers, fresh growth, fresh beginnings. In keeping with the this fresh sensation, I decided that I needed to make something bright, light and fresh to eat. Presenting: Black Bean & Mango Quinoa Salad. The great thing about this salad is that you can really add as many things as you want to it. This is what I put in mine:

Ingredients:
2 1/4 cups cooked quinoa (This just happened to be the amount I had cooked already)
1 can (15.25 oz.) black beans
1 Kiett mango, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 green onions, thinly sliced (greens and whites)
1 medium sized lime
1/4 cup red wine vinegar
3 tablespoons honey

Step 1)
Rinse and drain the beans to get all the bean goop off.

Step 2)
Once everything is sliced and diced, mix all vegetables with the quinoa in a large bowl.

Step 3)
Squeeze the entire lime onto the quinoa and veggies. Then drizzle the vinegar and honey over the whole mixture. Mix it all up!
And there you have it. Eat the rainbow with this tangy salad. I served mine over long leaves of lettuce. It also goes really well as a side with grilled chicken breast. I love the tropical vibe I get from this salad…so summery!

Nutritional Information Per serving
1 serving = 1 cup salad, for a total of 8 servings
Calories: 299
Carbohydrates: 59g
Fat: 3g
Protein: 11g
Sugar: 11g

Hope you all enjoy this salad and enjoy the sunshine this weekend!
-Rianna

 

Low-Cal Cabbage Soup

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Happy Hump Day!

I have a question for you: It’s Spring, right? There are supposed to be flowers blooming and birds chirping? Not in Windsor, it seems! I woke up yesterday to this:

IMG_3584

Yes, that is snow. No, I do not like it! It is that kind of weather that makes me want to curl up in bed all day with my little snuggle bear and have a Dora the Explorer Marathon. It is also the kind of chilly day that calls for a nice steaming bowl of soup to warm you up!

Today’s recipe is low-cal cabbage soup. My aunt used to make cabbage soup for me all the time when I was younger (I think I was the only person who liked it!), so I decided to try my hand at it.

These are the vegetables that I used, but feel free to add whatever veggies you like.

Ingredients:
1/2 Green cabbage, chopped (about 4-5 cups)
1 large carrot, chopped into rounds
1 medium sized white onion, diced
2 stalks of celery, chopped
1/4 cup lentils
2 cloves minced garlic
2 tablespoons tomato paste
5 cups vegetable stock
1 (generous) tablespoon dried oregano
1 (generous) tablespoon dreid basil
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder

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Just toss all these ingredients into a slow cooker and cook on high for three hours. Or, you can cook on low for 4-5 hours.  You could also cook this in a large pot on the stove top on meduim/low heat. if you don’t have a slow cooker. Let me tell you, this just hit the spot!

Nutritional Information: (This is per serving, which is 2 cups of soup)
Calories: 92
Carbohydrates: 16g
Fat: 2g
Protein: 1g

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Grab a spoon, a cuddle buddy and keep warm!
-Rianna

Oatmeal Banana Waffles

oatmeal banana waffles

“We need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work. Doesn’t matter, but work is third.”

-Leslie Knope

Such wise words to live by. Sometimes you just need to take a break from work, school (thank goodness midterms are done!), and the crazy schedules that we all have, and put waffles first. During the week I usually am awake pretty early, try to squeeze in a run if I have had enough sleep (a few months ago I would have thought this was a crazy idea, but Elle has been sleeping through the night much better lately), and folllow up with a bowl of oatmeal. This is pretty standard. There are soooooooo many different oatmeal concoctions that I can’t wait to try. I think next I will try carrot cake oatmeal. Because cake. For breakfast. Yes. Anyway, this weekend, I needed waffles. I just did. So I thought, why not combine my love of oatmeal and waffles? The result: healthy and delicious oatmeal banana waffles!

So simple. I love simple. Here is what you’ll need:

-2 packages of regular instant oatmeal (you could experiment and use any flavour )
-one banana (ripe)
-3/4 cups almond milk (I use Silk Unsweetened Vanilla Almond Milk, but I imagine regular milk would work just fine, too)
-1 egg
-1 tsp baking soda
-2 tsp cinnamon (can ommit, or add more)
-1 tablespoon coconut oil (melted)

Just put all ingredients into a blender (I used a magic bullet) and blend, baby, blend! When you’ve achieved a nice smooth mixture, your waffle batter is ready. Just use the same amount of batter in a waffle iron as you would for normal waffles. The only thing I would do differently is cook them about 1-2 minutes longer than normal waffles because of their kind of “gooey” consistency. I’d say they taste like banana bread in waffle formation…does it get better than that?!? While the waffles were still hot, I spread a bit of Nutella on them, added some sliced bananas, sliced almonds, and a sprinkling of flax seeds. Perfection.

There is so much you could do with these. Peanut butter or almond butter on top would be amazing! Or…have you ever mixed vanilla Greek yougurt with honey and cinnamon? Get some pecans mixed in there, too, and BAM! Of course, you can always go with classic maple syrup. I like to cut back on the sugar, though, and use E.D. Smith’s No Sugar Added Syrup made from grape juice. Once you go Smith, you’ll always eat breakfast with! (Yes, I made that up.) Scrumptious combinations are endless. You can even make an extra batch and freeze them for later.

Nutritional Information per waffle (my waffle maker made 5 waffles with this recipe)

Calories: 109
Carbohydrates: 15g (THAT”S AMAZING!)
Fat: 5g
Protein: 14g
Sugar: 3g

Hope you enjoy!

-Rianna