PITZA!!!!

Tonight's dinner was super yummy! fANNEtastic food is quickly becoming my favorite blog for recipes!



Tonight from Anne, I made "Chicken" Shawarma Pita Pitza (vegetarian style).

Vegetarian "Chicken" Shawarma Pita Pitza 
Adapted from FANNEtastic food
Serves 4

INGREDIENTS

• 4 whole wheat pita, toasted
• Hummus, about 2 Tbsp per pitza
• Fresh tomato, 2-3 slices per pitza
• Fresh parsley (I didn't have any parsley so I cut up some spinach for color)
• "Chicken" Shawarma (see below)
• Cucumber Yogurt Garlic sauce (see below)

For "Chicken" Shawarma:

• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extravirgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 bag of Quorn Chik'n pieces

For cucumber yogurt garlic sauce:

• 6 oz container non-fat plain Greek yogurt
• 1 clove garlic
• Juice from 1 whole lemon
• 1/3 of a cucumber, sliced
• salt and pepper to taste

For the Shawarma, mix ingredients together in a small bowl. Pour over Quorn chik'n pieces and mix (make sure all of the pieces are covered with the marinade). Let sit while you make cucumber yogurt garlic sauce.

the marinade!

For the cucumber yogurt garlic sauce, just put all of the ingredients in the food processor and mix. (I added the salt and pepper because it was super tart to me without it).

the sauce!!

Put the "chicken" in a skillet until hot.

Toast the pita. Once finished toasting, spread hummus...lay 2-3 tomato slices on top of the hummus...then add the "chicken." Top some CYG sauce and some parsley (or spinach).

the finished product!!

Calories: 367 Carbs: 47 grams Fat: 9 grams Protein: 25 grams 

This was so dee-licious!!!!...and pretty easy too. I can't wait to have the leftovers for lunch. Thanks again, Anne!!!!

I wanna write an update on my trip to Red Hot Yoga yesterday...but I am so extremely tired. Two workouts a day has been kicking my butt. Maybe tomorrow. G'Night!!

carla

Oh, you will be missed...

So, I'm thinking about going Atkins. Well, not really...I'm thinking about cutting out breads, rice, pasta and crackers Monday through Wednesday.

This is in response to a pasta meal that I made tonight. The meal was a terrible disappointment...at one point I told my husband that it would not hurt my feelings if he stopped eating. It was called creamy avocado pasta...so you can imagine how many calories were in it. I'm uncomfortably full and a bit disappointed with myself for cleaning MY plate. It wasn't even good:(

It's also in response to all of the awful snacking that I have done this week. Being a teacher WILL make you fat. Being that this was the last week of school, I brought home all of the snacks and goodies that I had in my classroom "pantry." So for a week, I've been periodically sneaking to my home pantry for Oreos, Doritos and graham crackers...all crap that I would not usually have in there.

Anyway, I've done this once before...the last time, I didn't do whites on Monday through Wednesday. I found it a little challenging, but very do-able. But cutting out breads will definitely be hard...especially because I don't eat meat. A meat-eater can just eat some chicken breast and a vegetable and call it a meal. Me on the other hand, not so much. I could do fish and a veggie...but eating fish all the time can get very old.

I don't know...I'm still trying to work out the details in my head.

Since I may be cutting out bread soon, I guess that I need to eat all of these before Monday...



They are Anne's Vegan Carrot Cake Muffin from fANNEtastic food...and they are AWESOME!!!!! (This is another reason that I decided that I needed to lay off the bread).

Here's Anne's recipe.

INGREDIENTS
Dry:
1 & 1/2 C whole wheat pastry flour 
1/2 C brown sugar
1/4 C chopped walnuts
1/4 C raisins
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Wet:
1 & 1/2 C unsweetened applesauce
1 C shredded carrot

Even the batter was yummy!!!

Preheat the oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently. Bake for 25 minutes.

So very moist!

Yum! Yum! Yum!!!! They were so good that I actually brought my husband one while he was on the treadmill. Oh carbs...you will be missed!!

Happy 6th Birthday!!!

I just made Jessica's Cookies and Cream cupcakes!! They look...sinful! Oreos in the batter...oreos in the frosting...and a half an oreo on top for good measure. So much sugar in one cupcake should be illegal.

Tomorrow, we will be having a big, class birthday party for all of my students who have summer birthdays...which happens to be about 8 or 9 of my students...all of which will be turning 6 years old!!! I was going to just make some boring good old Funfetti cupcakes from a box...but I thought that making cupcakes from scratch would be fun.

Cookies and Cream Cupcakes 
Recipe borrowed from How Sweet It Is

INGREDIENTS (For Cupcakes)

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

10 Oreo cookies

Preheat oven to 350. Cream butter, sugar, and eggs together until fluffy. Add vanilla. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Crush the Oreos and add them into the batter. Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

INGREDIENTS (For Frosting)

2 sticks butter, softened

1 1/2 – 2 lbs powdered sugar

1 teaspoon vanilla

1-2 tablespoons milk

10 Oreo cookies

Mix butter and powdered sugar together, adding sugar gradually to the mix. Add vanilla. Mix in milk, adding more if needed. Continue to add milk and sugar until it reaches the desired consistency. Crush Oreos and fold them into the frosting.

This recipe is for twelve cupcakes, but I doubled it to make sure that I had enough for my husband and I my entire class (plus anyone else at school who may need a serious sugar rush). Four hours and 30 cupcakes later...I think that we have a winner!!! The kids will love them! Thanks to Jessica for the recipe!!!!

Skin Update...and other stuff

So, no weekly weigh in today. I'm not sure if I would have lost this week or not. My calories were pretty good (sans Cinco de Mayo)...AND I got 16 miles in this week. I feel relieved that I didn't have to get on the scale...but I have to admit that I have been curious. We'll see if I reach my goal of 125 lbs on May 22.

Skin is coming along. I've been pretty consistent with my routine. I've even been taking care of the skin on my body too. I feel like my face looks better. But whenever I take a picture it doesn't look that great.

Week 4...Nice shot of a new little pimple!

Day One

I tried a lemon and egg white mask today. Not sure how I liked it. I'm going to try to keep it up at least twice a week. Lemon is supposed to lighten your skin...so we'll see if it evens it out.

I'm getting kind of frustrated and I've been thinking about going to the dermatologist. Hopefully the vitamins and my regimen will make a difference soon. I think quitting will help too.

Today was pretty productive. Brunch with mom, her friend, and my husband (no pics...I have to get better).

I also made some of Gina's Amaze-balls!

Yummy Balls!!!!!

INGREDIENTS
2 Tbsp. almond butter
2 Tbsp. unsweetened coconut
1 Tbsp. honey
1 packet chocolate rice protein
a pinch of sea salt, Stevia, and cinnamon
1 Tbsp. dark chocolate chips

They were super yum! I'm kinda disappointed that they are only 5 grams of protein (seems kind of low for protein balls)...but I am pleasantly surprised that they are only 112 calories...and REALLY good!

The first time that I tried almond butter, I wasn't a fan. But I have definitely acquired the taste! I'm excited about trying sunflower butter next!




I also made some PMS Banana, yogurt and walnut muffins. I used some super ripe bananas and some light agave that I found at Kroger. They are not super sweet, but sweet enough. I think that they will be a good addition to my vanilla Greek yogurt snack this week.




I also made some Tuna...with Avocado, Yogurt and Celery

INGREDIENTS
2 3 oz. cans of solid tuna
1/2 avocado (pureed)
2 celery stalks
1 Tbsp. green onions, chopped
1 Tbsp. Greek yogurt
1 tsp. dijon mustard
salt and pepper, some cayenne and garlic powder

Makes 2 very yummy servings!:)

This is what I had to clean up after my afternoon of cooking...I'm a messy cook!

Last week was Cinco de Mayo...a day that I always get super excited about. One reason that I love it is that my husband and I always go to our favorite little Mexican hole in the wall, The Border (not to be confused with On the Border).

This place is extra special because the staff is awesome! They know us at this point...and we have nicknames for all of the employees ("Bout Business," "Over It," "Mama," "Kinky Curly"...we love them all!) It's also special because this is the place where my husband proposed:)

Every year, the Border gives away t-shirts on Cinco de Mayo!

2011 Border Shirts!!!

We've gotten shirts for the past 5 years...it's a tradition for us at this point and I couldn't imagine spending May 5 anywhere else. The shirts always have little funny characters on them.

Still counting down until the end of the school year. Last week was particularly trying. Every year around this time, it seems that everyone in the building loses their minds...the kids, the faculty, the staff AND the administration. The morale at the school is super low...and mine may be even lower. It is so good that summer will be here in 12 days.

I'm also getting excited about YOGA SUMMER 2011. I was debating between two different yoga places...my old studio, Atlanta Hot Yoga and Red Hot Yoga, a new place that just opened 8 or 9 months ago. I decided to go to RHY...I've never been there, but it is owned by Bethany, my favorite yoga instructor from AHY (and I l-o-v-e her!!!). Three times a week, I will be doing downward dog this summer. I bought a 5 day pass from Living Social a month ago...and I plan to buy a 20 class pass this summer. So excited!!!!!!

Living Social has had a lot of great deals recently. I just purchased one month unlimited boot camp at BodyProud Fitness. It was only $29 (It's usually $89!...and you get a fitness consultation). I'm going to start in June...twice/week. I hope I like it!

I'm also going to buy a pass (today) to this place called Mandala Yoga. The deal is 20 fitness classes for $20 (it's usually $200!!! You cannot beat that!) They offer Zumba at this place and if I just go two or three times, I think that I will have gotten my money's worth. I'll probably start that after the honeymoon!

Okay...I need to fight these SNB (SNB = Sunday Night Blues; They come every Sunday around 5 or 6 pm...sometimes earlier depending how much I am dreading the impending week.) Bye for now.

RECIPE FAVE: Smoked Salmon Sandwich

INGREDIENTS
4 oz. Smoked salmon
1 wedge Laughing Cow Light Swiss
5-6 leaves of baby spinach
1 bagel thin

Put it together and enjoy!!!

RECIPE FAVE: Creamy Basil Tomato Soup with Greek Yogurt

Tonight, I tried Fanntastic Anne's creamy basil tomato soup.  It was kinda tangy (from the yogurt) but quite good.  Here's the recipe.

Creamy Tomato Basil Soup
(makes about 3 servings...about a cup each) 

Ingredients:

• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 1 large (or 2 small) fresh tomatoes, chopped
• 2 C low sodium veggie broth
• 1 tsp. tomato paste (optional – I didn’t have any but it would be a good addition)
• 1 tsp. fresh basil, chopped
• 1/4 tsp. pepper
• 1/2 C plain nonfat Greek yogurt 
• 1-2 tsp oregano

Instructions:
In a medium sized pot over medium heat, add olive oil, garlic, and tomatoes and sauté for a couple minutes. Add veggie broth, tomato paste if using, basil, and pepper. Cover, reduce heat to medium low, and let simmer about 15 minutes, then remove from heat and let cool 10 to 15 minutes. Puree in a food processor. Then heat it back up again, add the Greek yogurt to make it creamy, and enjoy! Garnish with fresh basil.

RECIPE FAVE: Simple Hummus Snack Wrap

Adapted from Sparkpeople.com

This is an easy little snack that I did for a couple of weeks. I got a little burned out from eating it...but I did want to include it in my recipe faves.

Ingredients

1-2 Tbsp. Hummus
1 tsp. Fat Free Feta Cheese
1 oz Roasted Red Peppers
6 inch Tortilla Wrap

Directions

Spread hummus on tortilla. Press feta crumbles into hummus and put roasted peppers on top. Roll up and enjoy.

Number of Servings: 1

RECIPE FAVE: Green PB and Banana Smoothie

INGREDIENTS
1 cup skim milk
1/2 - 1 whole frozen banana
1 Tbsp. peanut butter
1 handful of spinach


Blend and enjoy.

RECIPE FAVE: Lean Vegetarian Lasagna

Adapted from self.com

Serves 8

Ingredients

• Vegetable-oil cooking spray
• 1/2 cup chopped onion
• 1 package of Quorn grounds
• 3 cups tomato sauce
• 3 tablespoons Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 teaspoon freshly ground black pepper
• teaspoon garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped fresh spinach
• 2 cups fat-free ricotta
• 1/4 teaspoon nutmeg
• 1 package whole-wheat lasagna noodles (about 8 oz, or 9 noodles)
• 2 cups shredded part-skim mozzarella

Preparation

1. Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water.

2. For assembly

   Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20ozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cuttingThe skinny

310 calories per serving, 6 g fat (3.5 g saturated), 31 g carbs, 4 g fiber, 33 g protein 
(calories may be a little off due to use of grounds instead of turkey meat)

RECIPE FAVE: Chipotle Shrimp Tacos with Avocado Salsa Verde

Had this last night...it was pretty good.  The onions were super strong...so I would only use half of an onion next time.  Also, the recipe makes sooooo much salsa verde....so we'll definitely be having it again today.

Chipotle Shrimp Tacos with Avocado Salsa Verde

Ingredients

Avocado Salsa:

• 1/2 onion
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 pound small shrimp (about 40), peeled and deveined
• 8 corn tortilla
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Heat tortillas, until slightly charred and pliable, about 20 seconds per side. Spoon sauce on the tortilla, then top with about 6 shrimp and a sprig of cilantro. Serve with a lime wedge on the side.

Adapted from foodnetwork.com.

For the orginal recipe, go to http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html.

RECIPE BACK UP...

Okay...it's been a million years since I last posted.  I was afraid that this would happen once school really got underway.  In trying to find balance, something had to give...and the blog was the first thing to go. 

Well, not totally...I still wanna make sure that I'm logging all my recipes.

There have been a lot in the past month, but here are a couple of my faves...

Pumpkin Pie Brownie ‘Cupcakes’ 

Borrowed from ohsheglows.com

INGREDIENTS:

Pumpkin Brownie Layer:

• 1 cup canned pumpkin
• 1/2 cup + 3 tbsp sugar
• 1/4 cup coconut oil, softened
• 3/4 cup white flour
• 1.5 tsp pure vanilla extract
• 1 tbsp cornstarch
• 1/4 cup cocoa powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda

Pumpkin Pie Layer:

• 1 cup canned pumpkin
• 2 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1/3 cup sugar
• 3 tbsp almond milk
• 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
• Shaved chocolate, for garnish

Directions:
1. Preheat oven to 350F and grease a muffin tin.
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth. I made 8 large cupcakes and 2 small ones.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add approx 1.5-2 tbsp of the pumpkin pie mixture on top of each brownie in the pan. Garnish with grated chocolate.
4. Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
5. Serves approx 8-10.

Next up...

Black Bean and Salmon Tostadas
"Borrowed" from eatingwell.com

INGREDIENTS

• 8 6-inch corn tortillas
• Canola oil cooking spray
• 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
• 1 avocado, diced
• 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
• 2 cups coleslaw mix or shredded cabbage
• 2 tablespoons chopped cilantro
• 1 15-ounce can black beans, rinsed
• 3-4 tablespoons reduced-fat sour cream
• 2-3 tablespoons prepared salsa
• 2 scallions or green onions, chopped

1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Let's see...what else? Oh yeah...

PMS Banana Nut Muffins
"Borrowed" from fitsugar.com

 INGREDIENTS 

• 1 1/4 cup oatmeal
• 1/2 cup rice flour 
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1 tsp baking soda
• 2 eggs, beaten
• 1/4 cup plain yogurt
• 3 medium, ripe bananas, mashed
• 1/2 cup agave syrup
• 1/3 cup grapeseed oil
• 1/4 cup walnut pieces

1. Preheat oven to 375°F.
2. In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda.
3. In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts.
4. Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Makes 18. Per muffin: 147 cal, 7 g fat (1 g sat), 103 mg sodium, 20 g carbs, 2 g fiber, 3 g protein

All of these things were amazing...even my fiance loved them! 

As far as a life and fitness update...

Bachelorette party (with hot yoga) on Saturday...Bridal shower on Sunday...registered for the Candler Park Festival 5K on October 23rd...still no work on dissertation...exercising schedule has hit a few bumps in the road but I'm trying to get back on track...running continues to become easier...cooking quite regularly (not all healthy, but all pretty yummy!)...oh, and lastly no weight loss (but no weight gain either!)

That's it in a nutshell...hope to post again soon.

Green Monster Time!!

 photo credit

I just realized that I haven't posted my favorite Green Monster "recipe."  So, here goes...

Chocolate and Banana Green Monster

INGREDIENTS
1/2 cup Plain Greek Yogurt (I use Fage)
1/2 cup Chocolate Almond Milk (unsweetened)
1 cup spinach
1 banana
35 grams Chocolate Rice Protein
1 Tbsp Flax, milled

And that's it.  I mix it up...and drink it on my way to work.  Filling and yummy!

PB, Banana and Vanilla Green Monster

INGREDIENTS
5.3 oz Vanilla Greek Yogurt (I used nonfat, Brown Cow)
1/2 cup skim milk
1 cup spinach
1 frozen banana
1 Tbsp peanut butter

I tried this one today.  Very simple.  It was a nice change from my usual morning green monsters.  Not as thick and really sweet.  It also wasn't as chalky either...because I didn't add my rice protein.

377 calories, 54 grams of carbs (whoa!!!), 8 grams of fat, 24 grams of protein

RECIPE FAVE: Creamy Peanut Butter Dip

• Take one 5.3-ounce container of non-fat Greek Vanilla yogurt.
• Mix in 1-2 tbsp. peanut butter, 1/2 tbsp. honey, and 1/8 teaspoon cinnamon and/or pumpkin spice.
• Serve with slices of apple, banana, and pear. 

"Borrowed" from fitsugar.com

RECIPE FAVE: Portobello Mushroom Burger with Avocado Dressing

• 2 medium portabella mushrooms, stems removed
• 1 medium onion, cut into 1/2 inch slices
• 2-3 tbsp olive oil
• 1/2 avocado
• 3 Tbsp low-fat yogurt
• 1/2 tsp minced garlic
• 1 Tbsp Worcestershire sauce 
• 2 hamburger buns or sandwich thins, lightly toasted
• 1 roasted red pepper, large (from a jar)
• 2 Tbsp. feta cheese
• salt and pepper to taste

Heat large skillet over medium heat until hot. Add olive oil.  cook onion slices until golden, about 8 minutes, turning occasionally.  Put onions to the side.

Add mushrooms to skillet.  Add salt, pepper and Worcestshire sauce.  Cook until tender, 8 to 10 minutes, turning once. Add roasted red peppers.  Transfer mushrooms and peppers to plate.  

Meanwhile, combine 1/2 of the avocado, yogurt, garlic and salt and pepper in food processor.  Process until smooth.

Spoon onions and roasted peppers Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms, onions and roasted peppers.  Sprinkle feta on burger. 

Adapted from About.com: Vegetarian Foods
.

RECIPE FAVE: Shrimp, Eggplant and Zucchini over Herbed Spaghetti Squash

Adapted from Katheats.com and foodnetwork.com 

INGREDIENTS
45-50 shrimp
1 Tbsp. EVOO
1 jar of spaghetti sauce (I used Chunky Ragu, Mama's Special Garden Sauce)
15-20 olives (black or green)
1 eggplant
1 zucchini
1 spaghetti squash, medium
2 Tbsp. margarine
1 Tbsp. Italian seasoning

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. 

Preheat the oven to 400 degrees.  Cut up and salt eggplant.  Let it sit for 30 minutes to 1 hour.  Rinse off the salt and dice.  Dice zucchini.   Spray baking sheet with cooking spray and put zucchini and eggplant on sheet.   Sprinkle a little salt and pepper and bake for 26 minutes.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Cover and keep warm until ready to serve. 

Heat tomato sauce in a saucepan.  Place chopped olives in sauce. 

Defrosted, peel and sear shrimp in a skillet with EVOO.

Layer spaghetti squash, eggplant and zucchini, shrimp, and tomato sauce in a bowl.  Top with Parmesan and Romano cheese. 

Serves 4.

You Gotta Love a High Calorie Snack...

Okay...I tried the following today.  So yummy!  Just trying to justify a 300 calorie snack.  I think that it is super high...even before a run.

Anyway, here it is (nothing special...but I did want to document it).

INGREDIENTS
one slice cinnamon raisin bread (preferably Rudi's...but next time I'll be trying Ezekiel's (only 80-90 calories a slice))
1 Tbsp. natural peanut butter
1/2 banana
a sprinkle of cinnamon

And that's it!  YUM!  Lots of calories but oh so good!

RECIPE FAVE: Hot Tofu and Veggie Sandwich

INGREDIENTS
1/2 cup eggplant, diced
6 black olives, sliced
1/2 onion, small
1/2 cup tofu, firm
1/2-1/4 green pepper, diced
1 Tbsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. paprika
salt & pepper, to taste
provolone
Dijon mustard
Lettuce & Tomato
Portuguese roll

Put olive oil in pan over medium to high heat.  Saute green peppers, onions, and eggplant.  Add seasoning.  Once slightly brown, add tofu and olives.  Saute until all veggies are tender.  Salt and pepper to taste.

Cut bread in half and hollow out.  Scoop half of veggie mixture into the top of bun.  Cut provolone in half and place over veggies.  Place both halves of the bun in the toaster oven for three to five minutes.  Put mustard on the half without the veggies.  Place tomato and lettuce on this half.  Put sandwich together and enjoy!

RECIPE FAVE: Texas Caviar

INGREDIENTS
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can corn
1/2 bunch scallions, chopped
1/2 bunch cilantro, chopped
1 pepper, chopped (red, yellow, orange, or green)
1/8 cup sugar
1/4 cup apple cider vinegar
1/4 cup olive oil
feta cheese

Mix together all of the ingredients.  Add feta when you are ready to eat.  Enjoy!!

RECIPE FAVE: Scallop and Shrimp Tacos

INGREDIENTS
1/2 lb. scallops, thawed if frozen, patted dry
1/2 lb shrimp
1 Tbsp. chili powder
1/2 tsp. ground cumin
3 cloves garlic, minced
2-3 Tbsp. lemon juice
2 Tbsp. olive oil
1 onion, chopped
avocados, chopped
corn tortillas
salsa
 
Combine scallops, shrimp, chili powder, cumin, garlic, and lemon juice in a medium bowl and set aside.


Heat oil in large skillet and add onion; cook and stir for 5 minutes. Then add scallops and shrimp mixture; cook and stir for 3-4 minutes until scallops are opaque and shrimp are pink. Remove scallops and shrimp from skillet with a slotted spoon and set aside. Cook liquid over high heat until thickened, about 3 minutes. Pour over seafood.
Add avocados and 1/2 cup salsa to scallops and stir to coat. Spoon seafood into tortilla and top with avocado and salsa. 4 servings

RECIPE FAVE: Pizza with Pesto, Eggplant & Tomatoes

Ingredient List


1 lb. whole wheat pizza crust

1/3 cup pine nuts

1/2 cup chopped fresh basil

2 cloves garlic, minced (about 1 Tbsp.)

1/4 tsp. red pepper flakes

1/4 cup firm tofu

1 Tbs. plus 5 tsp. olive oil

1 eggplants, stemmed and diced

2 medium-size tomato, seeded and diced

1/2-3/4 cup part-skim mozzarella cheese

Directions

Preheat oven to 400F. Coat 12-inch pizza pan or baking sheet with cooking spray, and set crust in pan.

Toast pine nuts in dry skillet over medium-low heat 3 minutes, or until brown, stirring constantly.

Blend 1/4 cup basil, garlic, red pepper flakes and 2 1/2 Tbs. pine nuts in food processor until finely chopped. Add tofu and 1 Tbs. oil, and process until smooth. Season with salt and pepper.

Heat 1 tsp. oil in skillet over medium-high heat. Add half of eggplant and cook 5 to 6 minutes, or until browned and tender, turning occasionally. Transfer to plate. Repeat with 1 tsp. oil and remaining eggplant slices.

Toss tomatoes with 1-2 tsp. oil in bowl. Brush crust with 2 tsp. oil. Spread pesto over crust. Scatter eggplant and tomatoes over pesto. Sprinkle with remaining pine nuts.

Bake 10 minutes. Sprinkle pizza with remaining basil and mozzarella.  Bake for an additional 5-10 minutes.

Adapted from vegetariantimes.com