Tag Archives: delicious

Spinach-poached-egg

Spinach, Peppers, and Poached Eggs!

Takes about 20 minutes to prepare and cook

Ingredients

  • 4 cups fresh spinach
  • 1 sweet onion
  • 1 red pepper
  • 2 tbsp. olive oil
  • Salt & pepper
  • 4 large eggs
  • 2 tbsp low fat cheese (grated)
  • 2 tbsp. vinegar

    Directions

  • Thinly slice the onion and pepper.
  • Using a little olive oil, sauté onion and pepper in pan over medium heat.
  • Cook onions and pepper until soft
  • In separate pot add 3 to 4 inches of water, boil water and add 2 tbsp vinegar
  • When water starts to boil, reduce heat to a simmer
  • Now it is time to add the spinach to the onions and pepper. Saute the spinach briefly (about 1 minute) until it is wilted.
  • To poach the eggs: Crack in a small bowl one at a time and then drop into the simmering water one at a time.
  • Allow eggs to cook for about 3 minutes (longer it cooks, the more firm it will be)
  • Once eggs are cooked to desire firmness,  place the spinach, peppers and onion on two plates. Place eggs on top of veggies, add a little bit of low fat cheese, pepper and enjoy!
  •  *Make your eggs and veggies to go by adding them to Whole Wheat Toast or English muffin.
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Vegetarian and Delicious Peanut Butter Stir Fry Recipe!

By:Jill Ouhrabka

My favorite healthy meal is a Peanut Butter Stir Fry-first introduced by my boyfriend’s sister. It is a very healthy, quick meal that is full of nutrients and tastes like a treat!

Servings: 2 (if main dish) 4 (if side dish)

Ingredients:

1/4 cup minced garlic

1 cup diced carrots

2 cups chopped broccoli

1 medium onion chopped or diced

4 cups whole pea pods

4 oz water chestnuts sliced

onion powder, garlic powder, chili powder (optional)

1 package Lomein Noodles

1 cup peanut butter

Soy Sauce

Directions:

Boil a little water in bottom of fry pan, add minced garlic

Add carrots, broccoli and onion to frying pan

Then add a little bit of water (1/4 cup), onion powder, pepper and garlic powder

As the vegetables cook, alternate adding water with rice vinegar

Next, add whole pea pods and sliced water chestnuts

Let cook for about 5 minutes

Then add 1/2 cup peanut butter, three tablespoons soy sauce. Let the sauce mix with the water/rice vinegar to coat the veggies, add some crushed cashews and serve over a bed of rice noodles or brown rice.

Enjoy!

Catherine A

Simple Roasted Carrots

Restorative Nutrition is happy to promote Catherine Amoriggi and her creative recipes. Catherine has a deep love of cooking and passion for creating new recipes. We will be featuring some of her recipes and you can get more ideas at her blog: http://www.cookingwithcath.com/

Simple Roasted Carrots

By: Catherine Amoriggi

Is that a rainbow?? Nope, it’s only carrots! Only carrots? Carrots are a great source of vitamin A and antioxidants so unleash the power of beautiful skin while eating something simply delicious.

This is a really great simple side dish that would go great with any main course (particularly a nice roasted meat or a hearty pasta). Carrots are a refrigerator essential. They have a good shelf life and are relatively inexpensive. Sometimes carrots get a bad rap for not being the most flavorful vegetable, but I simply adore them. When you roast carrots, they take on a very sweet, caramelized flavor. I roasted different colored carrots for this dish. This is the perfect side dish because although the carrots would be great served hot, you can also enjoy them at room temperature or cold. So lets get cooking!

Ingredients:

1 bunch of purple carrots
5 medium sized orange carrots
3 tbs. olive oil
2 whole garlic cloves, still in the  peel
sea salt
freshly cracked black pepper
crushed red flakes
1/2-1 tbs. balsamic glaze
1/2 tbs. roughly chopped fresh parsley

  1. Preheat the oven to 400 degrees F.
  2. Wash, trim and peel all of the carrots. Cut the carrots into similar sized matchsticks. Do this by cutting the carrots in half width wise and then half length wise (or so forth).
  3. Toss the carrots in a roasting pan with the olive oil, garlic cloves, salt, black pepper and red pepper. Make sure that the carrots are spread out in one layer.
  4. Place the pan with the carrots in the oven.  Roast for about 8-15 minutes or until the carrots are tender yet brown and caramelized. Take the pan out of the oven.
  5. Top the carrots with the parsley, balsamic glaze and salt and pepper to taste. Put into a serving dish and enjoy!
Catherine A

Light Pumpkin Bread with Olive Oil

Restorative Nutrition is happy to promote Catherine Amoriggi and her creative recipes. Catherine has a deep love of cooking and passion for creating new recipes. We will be featuring some of her recipes and you can get more ideas at her blog: http://www.cookingwithcath.com/

Light Pumpkin Bread with Olive Oil

By: Catherine Amoriggi

This is not the most traditional pumpkin bread recipe that I make; however, it is special. The olive oil adds a nice citrusy note and the whipped egg whites make it super light and airy. It is a nice change of pace from the typical pumpkin bread.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
pinch of fine sea salt
1/2 tsp. ground ginger
2 tsp. ground cinnamon
1 cup packed brown sugar
1/3 cup+ 1 tbs. olive oil
1 tbs. vanilla extract
1/3 cup chocolate chips
5 eggs
1 cup canned pumpkin
1/4 cup milk

  • Tip: To make this recipe even healthier, substitute egg beaters for the egg yolk, and use low fat or skim milk in place of regular milk. 

Preheat the oven to 350 F. Grease two 9 by 5 by 3 inch loaf pans with olive oil.

  1. In a medium sized bowl, stir together the flour, baking powder, salt, ginger and cinnamon; set aside.
  2. In a large bowl, beat together the brown sugar and olive oil until well combined. Next beat in 2 eggs (one at a time). Incorporate the pumpkin, vanilla extract and milk into this mixture.
  3. Next add the flour mixture and chocolate chips into the pumpkin mixture. Make sure everything is well combined; set  aside.
  4. Separate your remaining 3 eggs into whites and yolks. Place the egg whites in a mixing bowl and beat until you get soft peaks, about 3-5 minutes.
  5. In batches, gently fold your whipped egg whites into the batter mixture. Once incorporated, place an even amount of batter into each loaf pan. Immediatley, place them into the oven and cook for about 30-45 minutes or until a  wooden pick inserted near the center comes out clean. Remove the pan from the oven and let it cool for 10 minutes in the pan. Then remove from the pan and let it cool on a wired rack for about 30-40 minutes.
pizza

Trying to lose weight and feel like your food options are bland?

Food does not have to be tasteless; you can still enjoy the foods you love especially if you make them yourself!

Buffalo Chicken Tender Pizza

Ingredients:

  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 8 pieces whole grain chicken tenders made with white meat
  • 1 cup Frank’s Red Hot Sauce
  • ¼ cup margarine
  • 2 Tbsp. White Vinegar
  • ½ cup low-sodium pasta sauce (I recommend a garlic or herb blend)
  • ½ cup sliced or diced white onion
  • ½ cup thinly diced celery
  • 1 Tomato sliced or diced
  • ¾ cup (3 ounces) pre-shredded reduced fat mozzarella cheese or try an Italian blend
  • 2 Tbsp. each of: Pepper, Garlic Powder, and Onion Powder

Preparation

  • Preheat oven to 450°
  • While oven is heating, making the buffalo sauce:
  • Add 1 cup of Frank’s Red Hot sauce with ¼ cup butter or margarine on low heat. Dice the chicken tenders and add to the hot sauce. Add 2 tablespoons vinegar and heat until boiling (taste for flavor-if too sweet, add more spice. Using a spoon, gently mix the chicken in the sauce-just coating it
    • Get the dough ready:
    • Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.Sprinkle a baking sheet with a little flour. Roll dough into a 12-inch circle on prepared baking sheet (use a rolling pin and press on the outside edges of the dough- starting from the middle may cause you to get a thin center and thick edges)
    • Add toppings:
    • Spread sauce evenly over dough, leaving a 1/2-inch border
    • Top the sauce with your onion, tomato, and celery
    • Next add the Buffalo Chicken Tenders to the top of the pizza
    • Sprinkle cheese over the pizza
    • Lastly, sprinkle the pepper, onion powder and garlic powder over the top
    • Bake at 450° on bottom oven rack for 15 minutes or until crust is golden.
    • Allow a few minutes to cool, slice up and enjoy!

Tip: Add broccoli, spinach, or peppers (or any other favorite veggies) to get more nutrition!

Add a salad packed with veggies as a side dish and you have a great healthy, low fat, low calorie meal, that takes about 20 minutes to make and costs less on your waist line and wallet than store bought pizza!

Let us know how you like it!