Tag Archives: fit food

Red Quinoa w/sauteed Mushrooms & Onions in an Acorn Squash Bowl

It’s fall Ya’ll!!! That means its butternut and acorn squash time!!

This recipe is super easy, nutritious, vegetarian, sweet and savory, packed with fiber and protein, and best of all DELICIOUS!!!

This recipe serves two

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Ingredients:

1 Acorn Squash cut in half and seeds removed

1 cup of cooked quinoa

1/2 onion chopped

1 cup sliced mushrooms ( I like baby bellas)

1 drizzle of olive oil

1 teaspoon of “everything but the bagel” seasoning

 

Directions:

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  1. preheat oven to 410 degrees
  2. brush squash with a drizzle of olive oil
  3. place squash cut side down and roast in the oven 30-40mins or until tender (check with fork)
  4. prepare the quinoa (it takes 20-25 mins)
  5. while squash is roasting sautee onions & mushrooms in olive oil or grass-fed butter ( I use Kerrygold butter) add “everything but the bagel” seasonings.
  6. When all is done, combine the quinoa with the mushrooms & onions put into the acorn squash bowl.
  7. salt and pepper to taste

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Vegetarian Zoodles with mushroom and feta.

Have you tried zoodles yet?

Zucchini noodles are a HUGE hit in our house, so I definitely think it’s worth giving them a shot if you haven’t tried them yet! They’re great to use in place of pasta for a lighter/fresher option (also perfect if you’re eating paleo or gluten-free). And with these fresh ingredients, I picked from the garden, you can’t go wrong!!

Zucchini, Basil, and tomato I got right from my back yard. Add a couple of store bought items and you have a delicious and economical lunch or dinner.

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Ingredients:

2  Zucchini

1  cup baby bella mushrooms

1/2 red onion

3-4 basil leaves

1/4 cup feta cheese

1 teaspoon olive oil

1 teaspoon chopped garlic

2 teaspoons “everything but the bagel” seasoning

salt and pepper to taste.

Directions:

  1. spiralize your zucchini ( there are many great spiralizers but I use a hand held) set aside
  2. saute onion, mushrooms, and garlic until onion starts to look clear
  3. add zoodles and let simmer for about 2-3 minutes. Stirring throughout. long enough for them to get warm but not mushy.
  4. add tomato about 1 minute into cooking noodles. (I’m not a fan of a mushy tomato.)
  5. remove from stove add more “everything but the bagel” seasoning, feta, basil, salt, and pepper. It’s that simple!! Enjoy!

 

Vegetarian Tostada w/ spicy black beans and cilantro lime tomatoes

First, let me say, I am about 70/30 % vegetarian. I do occasionally eat meat ( filet!! YUMMMMMMM!!) but for the most part, I do not.  This recipe just came from a Hodge podge of ingredients I happened to have in my kitchen. I am always mixing and matching ingredients. Sometimes they are a HIT and sometimes… YUK. This one was delicious and super easy and would be delicious with shredded chicken.

Ingredients:

1 Ezekiel sprouted grain tortilla

1 14.5oz can of red gold Lime and cilantro diced tomatoes

1 can of spicy black beans

as much or as little spinach as you like

as much or as little Colby jack cheese as you like

Jalapeno, cilantro and sour cream as a topper ~ again, to taste

1/2 tsp everything but the bagel seasoning

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Directions:

  1. in a small sauce pan, on low, warm up beans and tomatoes together
  2.  toast tortilla in toaster oven or oven, until 1/2 to desired crispiness.
  3. add cheese to tortilla and put back in toaster until desired crispiness.
  4. remove tortilla from toaster add spinach, black beans & tomatoes, jalapeno, cilantro and sour cream.
  5. sprinkle everything but the bagel seasoning on top

Banana Split Chia Bowl

Mexican Fiesta Skillet

This Baked Eggs Skillet with Avocado and Spicy Tomatoes is Low-Carb, Keto, low-glycemic, Gluten-Free, dairy-free, Paleo, Whole 30, and South Beach Diet friendly, and it’s sooo DELICIOUS!!! 

Today,  I made this just for me so I used a non-stick skillet and just one egg. This recipe is for up to 4 eggs

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I’m always looking for new low-carb breakfast ideas, and recently when I had avocados in the fridge that needed to use, I came up with this MEXICAN FIESTA!  If you’re wondering why my avocados were in the fridge, it’s because a long while ago, I discovered if you put ripe avocados in the fridge they will stop ripening and last longer.

This would make a delicious Meatless Monday meal for breakfast, lunch, or dinner.If you don’t care if it’s gluten-free or low-carb you could eat it with something like Ezekiel tortillas or Ezekiel toast, but I just ate it alone this morning.

Before you start simmering the tomatoes, preheat the oven to 400F/200C and break 4 eggs into individual dishes and let them come to room temperature on the counter.  (This is important or the yolks will get too done if you start with cold eggs.)

I used these Red Gold in Cilantro lime juice tomatoes to make this recipe. I will say that it’s not too spicy, but if you’re making this for kids I might use plain tomatoes.
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I recommend using a cast iron skillet to make this. Even if your pan is well-seasoned, spray it thoroughly with non-stick spray or brush with extra virgin olive oil.  Then drain tomato juice, add to skillet and simmer until the liquid has mostly evaporated.

While the tomatoes simmer, slice the avocado.

After 4-5 minutes on medium, the tomatoes should look like this, with the water has mostly evaporated.

 Turn heat to low and arrange the avocado slices over the tomatoes, whatever way looks appetizing to you.

 Then gently put each egg into a spot between the avocado slices.  Season to taste with salt and fresh-ground black pepper.

 Put the skillet into the preheated oven and bake 10-12 minutes, or until egg yolks are as done as you like them.  Serve hot!

Ingredients:

2 mushrooms sliced
1 can (14.5 oz) Red Gold diced Tomatoes in lime juice and cilantro
1 ripe avocado, sliced lengthwise into 10 slices
Himalayan salt and fresh-ground black pepper, to taste
4 eggs

Directions:

1.Preheat oven to 400F/200C. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe.

2.Spray a medium-sized ovenproof frying pan with non-stick spray or brush with extra virgin olive oil, add the tomatoes, and start to simmer over medium heat, and I highly recommend using cast iron for this if you have it.

3.While the tomatoes and mushrooms simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan.  Gently put each egg between two avocado slices, spacing them evenly apart.  Season to taste with Himalayan salt and fresh-ground black pepper.

4.Put the skillet into the preheated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.  Serve hot, with Ezekiel tortillas or Ezekiel toast if desired.  I eat mine plain.

5.ENJOY!!

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