We have this wonderful Mexican takeout place near our house that has breakfast burritos that are to die for. Unfortunately they pack a punch when it comes to calories. If you prefer the same taste without the guilt, here’s a low calorie breakfast burrito I came up with that I think you’ll really like. Continue reading “Quick Low Calorie Breakfast Burrito”
Category: Low Carb
Smoothie Power Mix
Add 1/2 Cup of this power mix into your smoothie for an extra boost of nutrition and energy.
This recipe makes 8 servings, which is enough for 4 of my smoothies. Most of the smoothie recipes on this site make 2 servings, so if you only make 1 smoothie serving at a time this will be enough for 8.
1/2 C organic instant oats
4 scoops of protein powder (about 1/2 C total)
1/4 C chia seeds
4 servings of Super protein
Store in air-tight container, shake well before each use.
Yoatmelon Breakfast smoothie
1/2 cup grapes
1 thick wedge honeydew melon without rind or seeds
1/2 stalk of celery
1/2 cup plain Greek yogurt
1 tablespoon Chia seeds
1/4 cup quick cooking oats uncooked
Small wedge lime without peel
1/2 tray of ice cubes
Put everything in a vita mix or very strong blender in the order listed. Start on low and then increase speed to high. Blend for one minute. Pour into your favorite tall glass and enjoy.
Quick Kale & Cabbage Fry Recipe
Toss this easy kale recipe together as a nutritious side, while your main protein dish bakes or braises.
1 T olive oil
1/2 small cabbage
1/2 red pepper
1 medium shallot or 1/4 C sliced sweet onion
1 1-inch piece of jalapeño (optional)
2-3 sun dried tomatoes (optional)
1 medium carrot
1 bunch kale
seasonings Continue reading “Quick Kale & Cabbage Fry Recipe”
EZ Tri-Tip Roast Beef Stew (Slow Cooker)
Ingredients
- 2 1/2 pound pre-marinated stew meat
- (I like the Asada Tri Tip roast from Trader Joe’s)
- 1 pound baby red potatoes cut in half or quarters
- 1 pound carrots, scrubbed and cut into large pieces
- 1 sweet onion cut into large slices
- 1 jalapeno, seeded and cut into 1 inch strips
- 4-5 garlic cloves, green shoots removed and chopped coarsely
Directions
- Prep all ingredients as indicated in the ingredients list.
- Place potatoes, carrots, onions, garlic, & jalapeno in a large slow cooker (in that order).
- Add meat and marinade juices into the cooker, directly on top of vegetables.
- Add 1/4 C red wine or water into the roast bag. Roll the open end over to close it, and give it a shake (over the sink in case it leaks). Pour the liquid over the roast and discard bag.
- Cover the cooker and turn to high setting. Cook on high for two hours then reduce heat to low and cook another 4 to 6 hours. The vegetables will be just tender, and the roast should be tender but not falling apart.
Photos
Step 1 – Prep Veggies
Step 2 – Add veggies to cooker.
Step 3 – Add meat to cooker.
Step 5 – Cook and serve.
Nutrition
Oops, coming soon!
Gluten Free Pumpkin Muffins
Whodathought you could make GF muffins that don’t taste GF?
I made these with freshly puréed roasted pumpkin that I made from a leftover Halloween pumpkin (uncarved!). I brought some to work and left them in the break room, and found this note stuck to the empty plate.
P.S. I made these in a toaster oven with a convection option.
Lisa’s Gluten-Free Pumpkin Muffins
Wet Ingredients:
1/4 C Butter
3/4 C Sugar
2 eggs
1 tsp vanilla
2 C fresh pureed pumpkin (drained)
Dry Ingredients:
2/3 C brown rice flour
2/3 C gluten-free oat flour
1/3 C almond flour
1/3 C tapioca starch
1-1/2 t xanthan gum
1 T baking powder
1 t baking soda
1/2 t salt
1-1/2 t pumpkin pie spice
Directions:
1. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, mixing after each one. Add vanilla and pumpkin and blend well.
2. In a separate bowl, mix all dry ingredients together well.
3. Gradually add dry ingredients to wet pumpkin mixture. Use mixer on low to mix until just blended. Do not over-mix.
4. Preheat oven to 350.
5. Wipe muffin tin cups with a light coat of oil. A non-stick 12-muffin pan is ideal.
6. The dough will be heavy and dense. Use a large table spoon to scoop dough into cups. It should mound slightly above the surface of the tin.
7. Bake for 18-20 minutes.
Let cool slightly in the tin and then use a butter knife to gently pry each muffin out. Cool completely on wire rack.