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

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:

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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

Ginger Sesame Chicken Salad

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Hi everyone! I hope that you’ve all had a fun-filled weekend. Today I am sharing with you a recipe that I decided to try during the week. Since we had one day of 50 degree weather (Hey, this is warm when a few days ago we were hit with more snow!), I was thinking of making something light and spring-y. The recipe? Ginger Sesame Chicken Salad, adapted from the recipe that Curtis Stone shared in Redbook.  I loved it and so did Elle! Well, she liked the chicken and the carrots, but wasn’t such a fan of the cabbage (she is just getting her molars now, so she still has trouble with grinding foods that are hard to chew). Here’s what you’ll need to get started cooking:

Dressing:

¼  cup soy sauce

3 Tbsp finely chopped (and peeled) fresh ginger

3 Tbsp canola or vegetable oil

2 Tbsp hoisin sauce

1 Tbsp sesame oil

1-2 tsp sriracha (I used 2…i like the kick it gives!)

1 tsp sea salt

¼ cup white vinegar

Salad

2 cooked chicken breasts, marinated in Hoisin sauce, and cut into bite-sized chunks

1 lb napa cabbage (I only used half of my cabbage), cut into thin slices

1 large carrot, shredded

3 scallions (white and green parts), thinly sliced

½ cup slivered almonds, toasted

1 tsp black sesame seeds

STEP 1.

Get that chicken cooked! I used 2 chicken breasts with the bone in. Once marinated, I popped it in the oven at 350 degrees for about 40 minutes. Once it had cooled, I cut it into (bite-able) pieces. You could also grill your chicken, or try cutting it into pieces before you cook it and then pan fry it.

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Step 2.

As your chicken is cooking, you can work on the next steps. It is also a good time to put your toddler in her highchair for snack time while she helps you measure ingredients. Now is the time to mix together all the ingredients for the dressing, and set aside.
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Step 3.

Chop up that cabbage! Slice those scallions! Shred that carrot!
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Step 4.

Toast your almonds. I dry toasted mine on a small frying pan on medium heat. They were very thin sliced almonds and only took about 4 minute to get nice and toasted. We ended up having to make more than 1/2 a cup because Elle and I ended up incorporating  them into snack time!
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Step 5.

Mix together all the salad ingredients, including the chicken, into a large bowl. (Those cabbages are quite compact and seem to really expand when chopped up!) Drizzle your sauce over the salad and mix together until all ingredients are coated. Grab a fork and dig in!
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Hope you all enjoy! I know I did…I may have had it for lunch 3 days in a row.  You might even be lucky enough to have some little hands help clean the dishes when you’re done!
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Nutritional Information:

(I divided this into six servings, so that turned out to be about 1-1/4 cups per serving)

205 calories
10g carbohydrates
15g fat
10g protein

I’d love to know if you have any comments, questions, or suggestions!
-Rianna

An Egg-cellent Morning!

This morning I woke up with the strangest feeling… I didn’t feel tired! Last night was the first night in (what seems like) forever, that Elle has actually slept through the night. At first, I was in a bit of a panic, fearing that I had forgotten to turn the baby monitor on and had just not heard my poor baby calling for me all night. But, it was on, and fully functional, so I breathed a big sigh of relief and just enjoyed my pillows for a minute. What to do after an eight hour sleep? Make some eggs for breakfast!

There is not a single variation of eggs that I do not enjoy. Scrambled, poached, sunny side up, give me ALL the eggs! (OK, maybe not pickled eggs. Those just seem scary.) I am going to share my super awesome trick to making the perfect over easy eggs. I have struggled along the years trying to flip my eggs to make them over easy (this usually end up breaking the yolk and then I end up with scrambled mess…good thing Shaun likes his scrambled!)

Here we go: simply start by making your eggs as you would sunny side up. Spray your pan with some non-stick spray, like Pam. Heat your pan for a minute, crack your eggs and cook on high for about 3-4 minutes. Keep cooking until all the whites have solidified and the edges start to bubble, Your eggs will probably start to screech and yell at you at this point. Now, turn those eggies all the way down to low and cover them with a lid to a pot for about 1-2 minutes. Watch them to make sure they don’t overcook! “Constant vigilance!” (Harry Potter reference, anyone?)

pan eggs

And voila! Eggs over east with a dash of salt, pepper, and some Frank’s Red Hot!

toast