Wednesday, June 30, 2010

Scrambled Mexican Leftover Breakfast!

We eat a lot of egg whites in our house. HIGH protein, LOW calories. Since last nights meal was so delicious and there were leftovers thanks to my full tummy. I combined our typical eggy breakfast with last nights dinner to create an amazingly yummy egg scramble.

There is no recipe here. Just a tip:

USE your leftovers in your eggs for breakfast - it's a whole new take on them and you will LOVE IT!



So, I chopped up the stir fry meat and veggies, added the Mexican Cauliflower Rice, and cut the corn off the cob. With a little bit of olive oil in the wok, I reheated all of that. Then added 2 eggs and 4 egg whites and scrambled it up. Topped it with a little green tabasco.

Paired with half a banana and a chocolate protein shake was absolutely the breakfast my hot husband deserved for fixing my car yesterday!

SCRUMPTIOUS.

I also do this with my Roasted Cauliflower and Veggies.

Mexican Cauliflower Rice

Can't stand knowing that the rice you are cooking is just empty calories? Meaning: no nutritional value, high in carbs, and likely to leave your hungry in a short amount of time? Here you go...my gift to you.

Mexican Cauliflower Rice


1 head cauliflower
4-6 cloves garlic
1 can diced tomatoes - mexican or italian seasoning
salt
parsley
ground pepper
chili powder
olive oil

Wash and chop the cauliflower into florets. Then "Rice" it. This is chopping it finely into small bits so that it resembles cooked rice. I use one of those slapper chopper thingy's. Works great! You can also grate it or use a food processor.
Over med-high heat, saute the cauliflower in a little bit of olive oil.

Drain the juice off the tomatoes. Mince the garlic. Add both to the cauliflower. Season to your liking with salt, pepper, parsley & chili powder.

Saute until desired tenderness - be sure to stir occasionally so it does not burn if the water evaporates quickly.

Serves 6-8.

Tip: I buy cauliflower when it's cheap. Rice it and freeze it raw for up to 3 months. When ready to use it, I just toss it in the pan and heat it up to evaporate any ice crystals. It's a great way to prepare ahead of time for a side item like Mexican Cauliflower Rice!

The first time I made this dish I tested it on company - daring AND foolish I know! But it was a huge hit and they could not get over the fact that it was cauliflower. I've since improved upon the recipe - I promise...if you like a little spice and a little bit of garlic, you will love this!

No guilt Mexican Grille

Last night was delicious! And HUGE - could not finish my plate...though even if I did I would not have felt an ounce of guilt over it!


On the plate:

Corn on the cob. A little tip for having fresh corn whenever you want it: Buy it when it's like 10 or 12 for a dollar, buy a lot. Husk it, wash it. Let it dry. Then bag and freeze it. Yes, freeze it raw. When you're ready to eat it, pop it in boiling water till desired tenderness! It tastes just like fresh. (I'm not sure how long raw frozen corn lasts in the freezer, but this cob was in there for almost 3 months.)

Stir fried round steak meat, onions, red peppers, mushrooms & jalapenos. Seasoned with olive oil, black pepper, and a little enchilada seasoning.

Spinach / tomato / scallion salad with homemade dressing: chopped cilantro, 1 tblsp hummus, 2 limes squeezed for the juice, serves 2-4.

Mexican Cauliflower "Rice." - low carb and low guilt!

Avocado and Jicama slices for garnishing the other items.


The kid plate.

And the best part? The breakfast the next day!

On a fresh kick...

In an effort to shed the "back pain, holiday, plantar fascitis...which led to laziness...and now dealing with a broken toe" extra 15 lbs I am still carrying since the end of January I have decided to embrace an old friend.

The McComb's plan.

I did this plan back in 2006 when i was in the same situation with my weight and my goal. (Though then, it was 6 months post-2ndpregnancy weight.) I reached my goal in 1 month - 14 lbs lost, to be exact. And without a specific exercise regimen but with a crazy schedule was successful in keeping it off for an entire year. I think the reason I kept it off is because the plan, though a bit extreme (in the most healthy of ways), is not a crash diet. It really does change your metabolism, eating habits, digestion...etc. I didn't finish the plan. I only did 4 weeks of it...because I was doing it for weight loss. My goal is still weight loss - but this time I hope to complete it...only I want to stick with the super fresh way of eating like the first 8 weeks. I am however, consuming small portions of beans, nuts, and trace amounts of whey (my protein powder and hummus). Because I think those are vital sources of vegan protein and omega oils - except the whey of course. And this time I won't gain the weight back because I now know how to control the migrains that caused my dehabilitation and thus weight gain 1 year after the last run with this plan.

3 days finished, 3 lbs lost! I love how quickly the weight drops, dress size shrinks, and energy goes sky high. I am having trouble sleeping past 5am! Even when I go to bed at midnight. Plus, when Mom is happy, I get more of these - not more children, just more smiles!



So the next month's posts will be a glimpse at our super fresh nutritious meals!

Another Summer Dinner

About a week ago it got hot here. Really hot. We've lived here for almost 3 years and are pretty much accustomed to it. But still - we like our meals light in the summertime. Here was what I came up with one night.



Ham and cheese sandwich on whole grain bread, toasted in the oven with mushroom, tomato, onion - finished off with lettuce.
Watermelon slices.
Salted avocado.

So simple, so quick, so nutritious & so delicious!

I have since sworn off cheese (and most dairy) for a month...so far, so good. Hopefully forever!

Monday, June 7, 2010

Whoa Veggie Plate!

So it's summer. It's 113 degrees outside. I am in no mood to really cook or eat much of anything heavy. I keep a lot of veggies in the fridge most of the time...why not have a large meal that doesn't weigh me down?

I can't even finish it...it's too much!

On the plate:

Roasted Cauliflower and Zucchini
1 head cauliflower
1 grey or green zucchini and/or yellow squash
olive oil
garlic salt
parsley
fresh ground pepper

Chop up veggies, Season with oil and spices, spread on cookie sheet, place on center rack in oven and cook on broil 15-25 minutes till tips are golden brown, but veggies are still crisp.

Banana Squash
HOW TO PREPARE HERE (do it ahead of time so all you have to do is heat it up

Spinach Salad with Bean Protein
Spinach Leaves
1/4 cup kidney beans
tomato
bell pepper
onion
1 tsp hummus
1 lime, juiced

Chop veggies, drain juice off canned beans. Arrange on plate or in a bowl.
In a separate container, mix lime juice and hummus to create a dressing, drizzle over salad.

The low down:
It's almost vegan (a little whey in the hummus and some dairy in the butter on the squash)
It's almost all freshly chopped
It satisfies the sweet tooth and the salt tongue.
It only has about 322 calories in the whole plate (as pictured!)
12 grams protein!
46 grams carbs...yes high, but nothing that is processed food and very few simple carbs = good for you and good for your energy level!
13 grams fat - almost all of it from sources high in omega fatty acids.

I feel very fresh!

Thursday, June 3, 2010

A Squashy Tale

Some interesting and valuable information about Squash HERE.

Are you afraid to buy squash because you don't know what to do with it? Don't think you'll like the taste? Looks boring?

Squash is a very versatile vegetable and can be added to almost anything to bump up the nutritional value.

But if you're new to squash and just want to do something simple, here it is:

Set your oven to 325 degrees on bake.

Wash your squash.
Lay tin foil over the inside of your baking dish.
Banana squash, cut it in half (if not purchased that way) place it on the dish with the "U" toward the ceiling, like a rainbow.
Acorn squash, cut in half, remove the seeds, and place the cut side down on the foil.
Other squash, whatever kind, remove the seeds and place on the foil so that the juice can drain off the vegetable, not into it.

Bake for approx 45-60 minutes, stabbing with a fork periodically to check softness. You don't want it to be too soft....so when there is just a little resistance, remove from the oven.

Let sit for a minute to cool a bit. Cut and serve. Provide a buttery spread and salt or brown sugar to your guests for seasoning. Don't eat the skin...or do, but you didn't hear that from me.

Makes a great side dish for almost any meal - and it's so easy to prepare!

Post Fish Tacos

We had some of the cabbage garnish left over from the fish tacos the other day and I wasn't in the mood to cook. After surveying the fridge, I came up with this deliciously fresh concotion...

Red Cabbage shredded
Green Cabbage shredded
Yellow Onion chopped small
Cilantro minced
1/2 an Avocado diced

Fresh Lime
Jalapeno (green) Tobasco Sauce

Mix everything together and season with the lime juice and Tobasco.

It was cool, tangy, crunchy, and fresh! PERFECT leftover meal or side-dish - and it only took me a minute to prepare!