Fresh Pear with Cinnamon

Basic Linguine with Clam Sauce

I make this linguine with clam sauce recipe at least once a month.  I’ve got it down to a science, and on a good day I can whip it up in 15 minutes. I usually have the ingredients on hand, which means I don’t even need to plan ahead and it can fill in for those occasional “OMG I didn’t plan and I have to make something quick” days.  ()There are more of those than I care to admit, but let’s not talk about that.)

<Original recipe with canned clams here.>

Fresh Pear with Cinnamon

Magically Steamed Green Beans

To make super easy steamed green beans, simply add a small bag of pre-cut and pre-washed green beans to a rice cooker while you are making the rest of your dinner.  Follow the directions on your steamer.  Here’s the one I use.

Result: Beautifully steamed green beans with 30 seconds of effort!

P.S. I recommend setting the timer for 5 minutes less than the instructions, otherwise they come out a tad overdone.

P.P.S. Spend an extra minute trimming off the ends, which can get brown or soft after a few days in the frig. While you’re at it cut the longer ones in half and make them more uniformly sized, insuring they’ll all be cooked to the same doneness.

Scrambled Eggs and Spinach

Scrambled Eggs with Spinach and Feta

Serves: 1 person
Prep Time: 5 min
Cook Time: 5 min
Cleanup Time: 2 min
Total: 12 min
WW Points: 5

This savory high-protein breakfast uses only three basic ingredients — scrambled eggs, spinach, and feta — and whips up in just 10 minutes.  It’s perfect with a can of low-sodium V8 and a cup of coffee. Continue reading “Scrambled Eggs with Spinach and Feta”

Fresh Pear with Cinnamon

Healthy Commuter Breakfast

This healthy commuter breakfast takes a little bit of planning but is totally worth the effort, and once you’ve done it a few times the prep becomes automatic.

Ingredients:

1 container high-protein greek yogurt with fruit
2 Tbsp chia seeds
6 Tbsp almond milk (30 calorie version)
2 Tbsp raw sunflower seeds
2 Tbsp Ezekiel Almond cereal (more if desired)
1/2 banana

Directions:

The night before…

  1. Put milk and chia into a 1.5 C plastic container with water-tight lid. Tighten cover and shake vigorously for a few seconds. As you’re going about your evening routine, shake it a couple more times. Before going to bed, put in the frig and put the carton of yogurt on top of it.
  2. Measure out sunflower seeds and cereal in a little container (it doesn’t have to be covered). Leave this out on counter, along with a banana, a small bag*, two spoons, a napkin, and a sharp knife.

In the morning…

  1. Pull the containers of chia mix and yogurt out of the frig and open them. Pour the cereal/sunflower seed mix into the chia mix, dump the yogurt on top of it (scraping out every tiny bit of that healthy yumminess) and mix it up good with one of the spoons. Toss the dirty spoon in the dishwasher (or the sink if you’re lazy like me).
  2. Cut the banana in half, peel the half you like best and cut up the banana into the top of the container. Don’t stir! Put the knife in the sink with the spoon. (They’ll need to keep each other company in that big empty sink all day long.)
  3. Tighten the lid onto the container and put it in the bag with the spoon and napkin and tuck into your backpack or tote.
  4. It will keep for up to two hours, so simply eat when you are hungry and then put everything back into the bag.

Substitutions:

To customize your healthy commuter breakfast, try changing it up with one of these substitutions.

  • Oats instead of Ezekiel cereal
  • Chopped walnuts instead of sunflower seeds
  • Coconut milk instead of almond milk
  • If you are lactose intolerant or vegan: use almond or coconut yogurt instead of greek yogurt, but the consistency will be relatively watery.

Notes and Resources:

  • The plastic container, spoon, and bag can all be disposable if you just want to throw the whole thing out in the nearest trash can after you are done. Better yet, find a recycle bin.
  • For the smallest carbon footprint, go for a reusable container, a reusable bag (I like these cute inexpensive ones I found on Amazon), and a regular flatware spoon or travel spoon that you don’t mind carrying with you. Just close the container, wrap the spoon in the napkin and place it into the bag and put back in your backpack. Yes, you’ll have to carry it around but it will be lighter and your commuter breakfast will be guilt-free as well as healthy and delicious.
  • Other container ideas: reuse empty plastic peanut butter or mayonnaise jars a few times before tossing them into the recycle bin.  Also, those white soup containers from chinese takeout are a perfect size but not 100% airtight.  Anything about 12 to 16 ounces works.
gf-quesadilla-potatoes

Gluten Free Quesadilla (10-Minute Lunch)

This gluten-free quesadilla is made with corn tortillas that contain no flour. If you aren’t gluten-sensitive, feel free to buy the corn tortillas that have flour in them if you like them better.  The GF tortillas I buy from Trader Joe’s have only corn and lime, and as such they are somewhat prone to fall apart with too much handling.

Cutting this into four wedges makes it easier to eat without falling apart.

Here’s a picture, served with a small side of leftover roasted potatoes.

Gluten Free Quesadilla with Roasted Red Potatoes
Gluten Free Quesadilla with Roasted Red Potatoes

Gluten Free Quesadilla Lunch
Print Recipe
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Gluten Free Quesadilla Lunch
Print Recipe
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Ingredients
Servings: person
Instructions
  1. Put 2 tortillas side by side
  2. Using the back of a fork, mash the avocado onto one tortilla. Put some slivers of cheese on the other.
  3. Put the slices of lunch meat on top of the cheese. Put the one with the cheese and meat on it on a paper towel and heat in the microwave for 10 seconds.
  4. Arrange the leafy greens on top of the meat. Place the other tortilla on top, with the mashed avocado side down.
  5. Cut into four wedges with a knife or pizza cutter.
  6. Put a couple spoonfuls of salsa in a small glass dish, cover with a small piece of paper towel and heat in the microwave for just a few seconds.
  7. Dip the quesadilla wedge into the salsa and enjoy. Yum!
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Rockin' Red Super Smoothie

Rockin’ Red Super Smoothie

You can make this versatile super smoothie at home in less than 10 minutes.  It’s great for a light meal replacement or a post-workout recovery.

This smoothie is LOADED with super-nutrients.  I drank one after a 3-mile run and it kept me sated for about an hour.

Rockin’ Red Super Smoothie
Print Recipe
Servings Prep Time
1 smoothie 10 minutes
Servings Prep Time
1 smoothie 10 minutes
Rockin’ Red Super Smoothie
Print Recipe
Servings Prep Time
1 smoothie 10 minutes
Servings Prep Time
1 smoothie 10 minutes
Ingredients
Servings: smoothie
Instructions
  1. Soak chia seeds in 3 T of water while you prep the smoothie.  They should soak for about 7 or 8 minutes, until they get gelatinous.
  2. Put the remaining ingredients except the ice cubes in your high-speed blender.
  3. When the chia seeds have formed a gel, add them to the blender, then add the ice cubes on top.
  4. Blend according to your blender’s instructions.
Recipe Notes
  1. If you use an apple instead of applesauce, you can use every part except the stem.  Yep, seeds and all.  Just make sure you wash the apple before using it to get rid of any remaining pesticide residue.
  2. If you use too much parsley you will taste it.  you want just enough to be beneficial (great for bad breath) so a couple of tablespoons should do it.
  3. If you have never tried spirulina, I highly recommend it.  It is a true superfood.  It doesn’t have an appealing taste all by itself, but it is perfect for smoothies.
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