Valentine’s Day Breakfast Idea: Mushroom & Scallion Egg White Omelette

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I can say we all agree that we just love ourselves a good olé Omelette.  This was such a yummy meal!! I definitely want another LOL Simple and satisfying for sweetie pie 💟<3<3<3

**Try it out and please make sure to add this Link so I can see/try what you lovelies created!!!! 🙂

RECIPE:

  1. 4 Egg Whites
  2. 2 Stalks of Scallion,  thinly sliced
  3. 1 cloves Garlic, minced
  4. 1 cup of mushrooms, diced
  5. Sea Salt & Pepper to taste
  6. 1 tsp of Butter
  7. Fresh Romano Cheese,  grated on top

PREPARATION:

  • Preheat butter over medium heat. Place mushrooms and garlic.  Sauteed for 4 minutes add scallions.  Set aside.
  • Scramble egg whites, add to pan.  Flip once add mushrooms and scallions . Sprinkle salt and pepper.  Flip one side over
  •  Grate some Romano cheese. VIOLA!!!
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Valentine’s Day Meal Idea: Cucumber Salad

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After a long morning I needed to take a break and refuel my tummy!! Quickly whipped this up and it was D E L I C I O U S!!!! Enjoy!!!!

** Try it out and please make sure to add this Link so I can see/try what you lovelies created!! Especially if you added a little twist to it

RECIPE:

  1. 5 leaves of Romaine Lettuce, washed, stemmed and thinly sliced
  2. 1 medium Cucumber, seeded and diced
  3. 4 Radishes, sliced
  4. 1 oz of Guacamole Sauce (1:1 Fage Plain Greek Yogurt & Guacamole) (<~Click on link for my recipe)
  5. Sea Salt

PREPARATION:

  • In a bowl layer Romaine Lettuce, sprinkle sea salt, cucumber, radishes and Guacamole sauce. Viola!!

Valentine’s Day Treat Idea: Hazelcoconut Cookies

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Theres nothing like a homemade treat for your sweet!! These were a big hit. Did not last two days!! Of course only my sisters separate bag. No one dares to take a preggos treat! LOLOL

** Try it out and please make sure to add this Link so I can see/try what you lovelies created!! Especially if you added a little twist to it

RECIPE:

Makes about 25-30 cookies

  1. 3/4 cup Unsalted Butter, softened
  2. 1 cup granulated Sugar
  3. 1/2 cup Brown Sugar, firmly packed
  4. 1 large Egg
  5. 1/4 cup Water
  6. 1 tsp Vanilla Extract
  7. 3 cups Oatmeal
  8. 1 cup Wheat Flour
  9. 1/2 tsp Sea Salt
  10. 1/2 tsp Baking Soda
  11. 1 cup shredded Coconut
  12. 1 cup Hazelnuts, chopped

*You can also add 1 cup of Raisins/Vanilla Chocolate Chips/Dried Cranberries or Apricots and much more.

PREPARATION:

  • Preheat the oven at 350°F. With electronic mixer, beat butter, egg, sugars, water and vanilla extract until
  • Combine oatmeal, flour, salt and baking soda.
  • Add dries to batter and mix well. (I like to do it in two parts)
  • Add Hazelnuts and coconuts. (As well any other ingredients, if using)
  • Take a spoonful and roll into a ball. Place onto a ungreased pan 2 inches apart.
  • Bake for 10 to 12 minutes or until golden brown.
  • Cool for 5 to 6 minutes then transfer to rack and cool completely.

Asian Infused Fish Taco

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Okay do not judge me but this was actually my FIRST time EVER having a fish taco!!! Yes yes I know! I was soooo missing out on this lovely creation. Not any longer!! I will be having these beauties more often LOL :p :p :p

**Try it out and please make sure to add this Link so I can see/try what you lovelies created!!!! 🙂

RECIPE:

Serves 3 

  • 1 Swai Fillet, cut into two pieces
  • 1/4 cup of Olive oil to fry fish
  • 1/4 cup of Flour
  • 1/2 Stalk of Scallion, thinly cut
  • 2 Romaine Lettuce Leaves, washed and stemmed
  • 2 Corn Tortillas
  • 1 cup of Tempura Batter (<~ Click on link for my Tempura Batter Recipe)
  • 1/4 tsp of Olive oil, to toast tortilla

Guacamole Sauce

  • 3 oz of Guacamole (<~Click on link for my Guacamole Recipe)
  • 3 oz Plain Fage Yogurt

Cayenne Ginger Sauce

  • 3 oz of Plain Fage Yogurt
  • 1 tsp of Sesame Oil
  • 1/4 tsp Cayenne Pepper
  • 1 tbsp of Fresh Ginger, minced

 

PREPARATION:

  1. Mix 3oz of Fage yogurt, Sesame oil, cayenne pepper and ginger. Cover, set aside and keep cool.
  2. Mix other 3oz of Fage yogurt and Guacamole. Cover, set aside and keep cool.
  3. Pre-heat 1/4 cup of olive oil, dip fillets in four then dip into tempura batter then straight into the pan. Cook until golden and flip.
  4. Meanwhile pre-heat 1/4 tsp of olive oil and toast tortillas for 1 minute on each side. (You do this so you can warm it up and be able to fold the tortilla with out it breaking into crumbs.)
  5. Place tortillas on a platter. Spread a layer of guacamole sauce, layer lettuce, place fish on top. Cover with Cayenne Ginger sauce and garnish with scallions. Viola!!!

Soy Ginger Vegetables Yakisoba

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I thought this was going to be so heavy but to my surprise it wasn’t !!! It was actually lite and satisfying! :p :p

**Try it out and please make sure to add this Link so I can see/try what you lovelies created!!!! 🙂

RECIPE:

Serves 3 

  • 1 Carrot, cut into slices
  • 1 Zucchini, cut in halves
  • 2/3 cups of String Beans, cut into halves
  • 2 cloves Garlic
  • 1 tbsp of Soy Sauce
  • 2 tbsp of Fresh Ginger, minced
  • 2/3 cups of Vegetable Stock
  • 1 teaspoon freshly ground black pepper
  • 1 tsp of Olive Oil
  • 1 package (17 oz) of Yakisoba
  • 1/2 tbsp of butter

PREPARATION:

  1. Pre-heat Olive oil over medium heat. Add garlic and ginger, allow to sweat.
  2. Add carrot, string beans, zucchini. Sautee for 3 minutes then add stock. Allow to cook over low heat until stock is reduced.
  3. In the meantime, follow directions on the Yakisoba packages. Once stock is reduced add Yakisoba and stir fry with the rest of ingredients. Viola!!

Fresh Pesto Recipe

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**Try it out and please make sure to add this Link so I can see/try what you lovelies created!!!! 🙂

RECIPE:

  • ¼ cup Walnuts
  • ¼ cup Pine Nuts
  • 4 cloves Garlic
  • 2.5 cups Fresh Basil Leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup good Olive Oil
  • 1 cup freshly grated Parmesan Cheese

PREPARATION:

  1. Place the walnuts, pine nuts and garlic in food processor. Process for 30 seconds.
  2. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is well pureed.
  3. Add the Parmesan and puree for about a minute. Viola!!

**To store the pesto in the freezer make sure to leave a thin layer of olive oil on top. Freeze for up to 3 months.

Caprese Panini

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**Try it out and please make sure to add this Link so I can see/try what you lovelies created!!!! 🙂

RECIPE:

  • 1/2 of a Fresh Plum Tomato, small diced
  • 1 tbsp Pesto (<~Click on link for my Fresh Pesto Recipe)
  • 2 slices of Mozzarella
  • 2 slices of you choice bread

PREPARATION:

  1. Heat up grill (I used my George Foreman Grill, Macys has it on sale!!)
  2. Smear Pesto on one slice, add layer of tomato then the mozzarella.
  3. Brush both sides of grill with butter and press sandwich for 4 minutes. Viola!