Looking for a quick and delicious breakfast? I always am! Check out this recipe from Eating Well that only takes 15 minutes!
- 1/2 teaspoon extra-virgin olive oil
- 1 tablespoon finely chopped red onion
- 2 large egg whites, beaten
- Pinch of salt
- 1/2 teaspoon capers, rinsed and chopped (optional)
- 1 ounce smoked salmon
- 1 slice tomato
- 1 whole-wheat English muffin, split and toasted
- Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
- To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.
Per serving: 214 calories; 5 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 25 g carbohydrates; 19 g protein; 3 g fiber; 670 mg sodium; 221 mg potassium.
Nutrition Bonus: Good source of omega-3s.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 2 lean meat
Homemade Muesli Recipe
- 2 cups of raw organic oats
- ½ cup pumpkin seeds*
- ½ cup sunflower seeds*
- ½ cup almonds*
- ½ cup raisins and/or cranberries**
- 3 cups of pure filtered water
- 2 tbsp kefir
- 1 freshly squeezed lemon
NOTE: *Make sure you buy unroasted and unsalted nuts and seeds.
**Be sure to use unsulfured dried fruit.
Directions Combine all the dry ingredients into a large glass bowl and mix together. Add enough water to entirely cover the ingredients. Stir in kefir and lemon juice. Leave out on the counter overnight with a loosely fitting lid. Make sure to put it in the in fridge the next day to ensure freshness. Do not keep more than 2-3 days.
How to Enjoy! Spoon out desired amount of muesli into bowl. Add desired amount of organic yogurt, a dash of cinnamon (very blood sugar balancing), 1 tbsp of organic maple syrup, 2 tbsp of chia seeds or 1 tbsp flax oil, fresh fruit and enjoy!!
Who doesn’t look a tasty immune-boosting smoothie? I know I’ve put immune boosting stuff on the blog before, but this one looks delicious!
- 4 Clementines or 2 Oranges
- 1 banana
- 1 cup spinach
- 1 cup kale
- 1/3 Cup Unsweetended Almond Milk
Peel the fruit, throw everything in your blender and blend until smooth! We love keeping citrus fruits in the fridge so they’re nice and cold when we make this smoothie 🙂 You can add ice to make it chilled as well 😉
Remember that hydration is also important when you’re not feeling your best, so drink up! Water helps flush your system and can help fight the sickies too!
Recipe & Picture from TIU: http://toneitup.com/2012/12/stay-healthy-this-season-with-your-tiu-get-well-smoothie/
Serves: 12 Hands-on time: 20 minutes Total time: 40 minutes
- Olive oil cooking spray
- 1 lb lean ground turkey
- 2 cloves garlic, minced
- 1 egg white
- 1/4 cup minced yellow onion
- 1/4 cup minced roasted red bell peppers (packed in water and drained)
- 2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup natural jarred marinara sauce
- 1/2 cup shredded part-skim mozzarella cheese
- 24 cocktail-size whole-grain pitas or buns, split, toasted lightly if desired
- Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.
- In a medium mixing bowl, combine turkey, garlic, egg white, onion, bell peppers, Italian seasoning, salt and black pepper. Gently mix until combined. Using a spoon or small scooper, from into patties about 1 scant tbsp each, making about 24 sliders; place on sheet. (MAKE AHEAD: Prepare patties up to one day in advance, wrap tray in plastic wrap an refrigerate.)
- Transfer to oven and bake for 10 minutes. Remove from oven and flip patties over. Bake for 5 more minutes. Remove patties from oven; spoon marinara over each patty and sprinkle each with cheese, dividing evenly. Switch oven to broiler setting on high, return to oven and broil for 4 to 5 minutes, until cooked through and cheese is bubbling. Using a fork or tongs, transfer each patty into a pita or bun.
Nutrients per serving (2 meatball sliders): Calories: 213, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0 g, Carbs: 29 g, Fiber: 3 g, Sugars: 4 g, Protein: 11 g, Sodium: 554 mg, Cholesterol: 21 mg
Recipe by: Cara Lyons
Picture by: Maya Visnyei
Just as an added note, I highly recommend you check out Tosca Reno’s Clean Eating Cookbooks and subscribe to hear Clean Eating magazine. Everything, and I mean literally everything, I have tried from these books have been delicious.
Did you know if you crave something, you may be lacking specific nutrients?
Here is a list of cravings we commonly have and what they mean, according to Lauren Conrad.
1. Sweets – chromium, carbon phosphorous, sulfur, and tryptophan. Get these by filling up on, fresh fruit, cheese and sweet potatoes when you have a sweet tooth. This craving may also mean you’re tired, according to Shape.com. Try to boost your energy in other ways such as going for a walk outside or taking a quick exercise break.
2. Carbs – nitrogen, which is found in high-protein foods like fish, meat, nuts, and beans. Eat a turkey burger, a handful of almonds, or a black bean burrito bowl. It is possible you’re craving them because you’re cutting them out of your diet completely.
3. French fries, soda, pizza – your body needs calcium. Lauren Conrad’s suggestion is: fix a kale salad with steamed broccoli, chicken, breadcrumbs and Parmesan cheese.
4. Caffeine – your body needs salt and iron. These nutrients can be found in things such as lean meats (turkey or chicken, eggs, black cherries, craving caffeine can also mean you’re actually just really thirsty or dehydrated, according to Huffington Post.
5. Salty Foods – your body needs chloride. This nutrient, as Lauren states, is essential in order for your body to maintain healthy digestion and keep your electrolyte levels in check, according to Nutritional Wellness.
As we approach the holiday season, it is extremely important to learn how to control your portion sizes. Too much protein and too many starches can be converted into fat and contribute to excess pounds added to our stomachs or our backsides. I’m sure you’ve heard this all before, but it makes a difference if you divide your food into the proper portions to make sure you get the most nutrients and not consume excess calories. Here is Lauren Conrad’s Perfectly Portioned Plate. Keep this in mind when selecting your food for your plate during Christmastime and you’ll be ahead of the game for those New Years Resolutions.
Here’s what she writes about the portions:
- ½ Vegetables. First, load up on enough healthy greens or veggies so that they take up half of your plate. Salads, green beans, Brussels sprouts, and squash are a few of my favorites. But keep in mind that too much dressing or butter can turn these healthy sides unhealthy.
- ¼ Protein. Devote one quarter of your plate to a protein like turkey or ham. A 3-ounce serving of turkey is about the size of your fist or a deck of cards.
- ¼ Starches. The remaining fourth of your plate can be made up of starches. This includes stuffing, rolls, and starchy vegetables like yams, mashed potatoes, and corn.
This is definitely a good template to follow during Thanksgiving, Hanukkah, and Christmas, but it also applies year-round. If you’re really watching your waistline, stick to drinking water and a single glass of wine or a low-calorie cocktail during dinner. Soda should be off limits. Also, fill up your plate with a proper amount of food the first time in order to avoid going back for seconds. If you keep these tips in mind, you’ll still have room for that slice of pumpkin pie!
I LOVE egg nog! It’s one of my favourite Christmas Holiday treats. It’s so unbelievably delicious. The ONLY thing wrong with it is the amount of calories that are within this absolutely delicious drink. I stumbled upon this recipe online and must make it ASAP. I’ll let you know what I think of it. This Clean Eating Eggnog comes from The Gracious Pantry.
- 2 cups soy milk (options: low-fat milk, unsweetened rice milk or hazelnut milk)
- 3 egg whites
- 1/3 cup honey (options: agave works well here too)
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon + extra to sprinkle on top
- Let’s take a moment to talk about your options here first. If you don’t want the eggs in your eggnog, simply omit them. But you will have to reduce the milk by about half to get it to thicken properly.
- Place all ingredients in a blender and blend for about 2-3 minutes ( I used the pot I was going to cook it in and my hand blender).
- Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.
- Remove from heat and set the pot in the fridge when it’s cooled enough to do so. Chill overnight.
- If you made this with the exact listed ingredients (no substitutions), you will see that when it’s cold, it becomes very thick. Blend with a whisk.
- If you find that it’s far too thick, simply add a bit more milk until you reach the consistency you enjoy.
- Pour into cups and sprinkle with cinnamon.
Recipe & Picture from: The Gracious Pantry!
Read more: http://www.thegraciouspantry.com/clean-eating-eggnog/#ixzz2n0Zsf0Uj © The Gracious Pantry. All rights reserved.
Mmmmm… I’m in the mood lately for Mexican flavoured food. Maybe it’s because I’m hitting the beach soon (Sorry, Carol).
Here is a Quesadilla Casserole recipe that looks DELICIOUS. The other night, my mom made something similar for dinner from Clean Eating and it was to die for. Check this recipe out!
- 2 4-oz boneless, skinless chicken breasts
- 2 small whole-wheat tortillas, cut into 1/2-inch strips
- 1/2 tbsp olive oil
- 2 cups frozen corn, thawed
- 1 15-oz BPA-free can black beans, drained and rinsed well
- 1/2 cup low-sodium, all-natural barbecue sauce (no more than 7 to 10 g carbs and 1 g fat per 2-tbsp serving)
- 1/2 cup shredded low-fat cheddar cheese
- Preheat oven to 425°F.
- In a large pot, bring 2 qt water to a boil. Add chicken, reduce heat to medium-low, cover and cook for 15 to 20 minutes, until no longer pink. Transfer chicken to a plate to cool.
- Meanwhile, place tortilla strips on a large baking sheet. Drizzle with oil, toss and spread in a single layer. Bake for 15 to 20 minutes, until crispy, tossing halfway through; set aside to cool. Reduce oven temperature to 350°F.
- Shred chicken with a fork. In a 10-inch square casserole dish, combine chicken, corn, beans and barbecue sauce. Spread mixture in an even layer. Transfer dish to oven and bake for 25 minutes. Remove from oven, top with tortilla strips and cheese and bake for 5 to 10 more minutes until brown and bubbly and cheese is melted. Serve immediately.
Nutrients per 1-cup serving: Calories: 254, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 36 g, Fiber: 5 g, Sugars: 6 g, Protein: 18 g, Sodium:178 mg, Cholesterol: 24 mg
Recipe by: By Kate Parham
Picture taken by: Edward Pond
Holidays can be terrible for your waistline and thighs. We overeat on those goodies and subsequently, end up packing on the pounds. It happens. What if you were to substitute healthy ingredients for the bad ones to make your recipes more guilt-free? Check out these 10 Ingredient Substitutions to improve your holiday eating.
1. Olive Oil for Butter: The benefits: OO has good benefits — has good fats and no cholesterol. Make sure you put in the correct amount when you’re baking… you may have to google it
2. Herbs, Spices & Citrus for Salt: decreased salt = lower risk for heart disease and stroke… put down the salt shaker and pick up garlic, lemon juice and spices!
3. Soda Water for Juice & Tonic: soda water contains much less calories (great especially since you’re consuming much more calories throughout the holidays)
4. Whole Wheat for White Flower: I’m sure by now you’ve all heard that white flour is terrible for you. There are absolutely no benefits. White flour spikes your blood sugar, causing you to crash shortly after. Discovery Fit & Health Recommends: If you’re a baker, try replacing half of the all-purpose flour required in a recipe with whole wheat flour. Switching out just one cup (237 grams) of white or wheat equals a boost of fiber, vitamin B-6, folic acid, magnesium, potassium, and zinc
5. Lean Ground Turkey for Ground Beef: my mom has been doing this for years. I always hear that red meat should be avoided (OH BUT I LOVE MY RED MEAT)! When you choose ground turkey, make sure it’s lean or extra lean.
6. Egg Whites for Eggs: Eggs unfortunately contain cholesterol. Since during the holidays, you’re more likely to consume large amounts of cholesterol in other things, substitute a few eggs for egg whites and help keep your heart healthier.
7. Coconut Milk, Yogurt & Tofu for Cream:
Discovery Fit & Health Recommends: Take a page out of the vegan cookbook and try coconut milk in desserts that call for heavy cream, like chocolate mousse. Swap out light cream for soy creamer. Soft tofu mixed with soy milk can be blended into sauces, as can yogurt. All are less fatty than cream, and tofu has the added benefit of a little extra protein.
8. Brown Rice for White Rice: Anything white typically doesn’t have any nutritional value. By switching to brown rice, you’re subsequently consuming more vitamins and minerals.
9. Greek Yogurt for Sour Cream: Although it’s quite tasty, it has lots of saturated fats in it. Saturated fats are not heart friendly. Greek yogurt (specifically plain yogurt, not something like key lime), tastes pretty much identical to sour cream and is a much healthier substitute. Discovery Fit & Health says that it also: it has a ton of protein, along with potassium, zinc, calciumand vitamins
10. Vanilla, Nutmeg and Cinammon for Sugar:
Words from Discovery Fit & Health: The American Heart Association’s recommended limit for added sugars is 6 teaspoons (29.6 milliliters) a day for women, 9 (44 milliliters) for men. Sugar is linked to both obesity and diabetes, and those who are already carrying a few extra pounds or a diabetes diagnosis know what too much sweetness can do to the body.
An added bonus for cinnamon? It rev’s up the metabolism! Woot woot!
Check out the website for more information: