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Vegetarian Eggs Benedict

 

 

 

Monday Mornings!!

Can be tough to get started. I for one love Monday’s I shifted my mindset to instead of dread I look forward to it. It’s a new beginning of a week,  a new way to crush those goals we might have made a while ago (last week) and as sometimes life happens we never get to accomplish them right?

So I use Monday’s as my Fresh start.  So this morning I wanted to share with you a recipe to start not only your mindset but your belly as well.  So you will have a full healthy stomach to start your day.  Now I’m not a huge fan of Eggs Benedict. But my family love them, I mean really love them.

SO when I saw this recipe on the Beachbody blog I had to share with you! I think this is a definite keeper to use if your trying to eat healthy and this is actually from a New program 2B Mindset that is having  amazing results and your never hungry.  Give this a try and let me know what you think.  IF your curious or are wanting more info about the program please feel free to message me or drop me your email! I would love to share with you and get you feeling great without sacrificing taste or food.

 

Vegetarian Eggs Benedict
 
 
Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Servings 2 servings, 2 halves each
Ingredients
1 tsp . olive oil
4 oz . sliced mushrooms
4 oz . asparagus tips (1-inch pieces) (about 1 cup)
2 cups water
2 tsp . fresh lemon juice (or white vinegar)
4 large eggs
2 whole grain English muffins , split, toasted
¼ cup Healthy Hollandaise Sauce
1 tsp . finely chopped parsley (for garnish; optional)
Instructions
Heat oil in large nonstick skillet over medium-high heat.
Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.
Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.
Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.
Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.
Vegetarian Eggs Benedict Recipe Variations (for two servings):
 
Avocado – Add ¼ avocado. Add ½ blue container equivalent for each serving
Roasted red bell pepper – Substitute ½ cup roasted red bell pepper for mushrooms or asparagus
Spinach – Substitute 3 cups raw spinach for mushrooms or asparagus
Tomato – Substitute 6 slices of tomato for mushrooms or asparagus
Portobello mushroom – Substitute 2 grilled portobello mushrooms for the English muffin. Add ½ green container equivalent and eliminate 1 yellow per serving
Nutritional Information (per serving):
Calories: 425
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 447 mg
Sodium: 454 mg
Carbohydrates: 36 g
Fiber: 8 g
Sugars: 4 g
Protein: 26 g

Portion Fix Containers
1 Green
2 Yellows
1 Red
1 Orange

2B Mindset Plate It!
A great breakfast option. Add veggies or a side salad for lunch.

Sweet Potato & Black Bean Burrito

 

One of the best things I found when I started my journey is how much I love food for what it is.  I mean I’m not using it as a clutch but actually using it to fuel my body.   I have also discovered that I love some food that I never used to before.  Isn’t it funny how that happens.  I saw this recipe on the great Pinterest and its one I haven’t had the pleasure of trying , but don’t worry it’s on my hit list. What I love most is that it’s vegetarian / Vegan .  What a great dinner to have  as a meatless meal. I love to do that every once in a while.   I hope you enjoy this too, I have made a few tweaks to it but other than that I hope you enjoy!!

 

Black Bean & Sweet Potato Burrito

Ingredients
  • 1 medium sweet potato about 2.5 cups, cubed & roasted
  • 1 container cooked Minute® Ready to Serve Rice or  about 1 cup Quinoa
  • 1-2 teaspoons extra virgin olive oil
  • 1/2 small onion finely chopped
  • 2 garlic cloves minced
  • 1 bell pepper chopped (any color)
  • 1 teaspoon sea salt or to taste
  • 2 teaspoons ground cumin or to taste
  • 1/8 teaspoon cayenne pepper or to taste
  • 1 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 4 to rtilla wraps large or x-large
  • Toppings of choice: avocado, salsa, spinach/lettuce, cilantro, etc
    Instructions
    1. Preheat oven to 425 F and line a baking sheet with foil. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15-20 minutes and until tender.
    2. Meanwhile, in a large skillet over medium heat, add oil, onion, bell pepper and minced garlic. Sauté for about 5-10 minutes, stirring frequently. Now add in salt and seasonings and stir well.
    3. Add black beans and cooked rice and sauté for another 5 minutes on medium.
    4. Add roasted sweet potato to the rice mixture and stir well. You can mash the squash with a fork if some pieces are too large.
    5. Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
    Nutrition Facts
    Sweet Potato and Black Bean Vegan Burritos
    Amount Per Serving
    Calories 123Calories from Fat 10
    % Daily Value*
    Total Fat 1.1g2%
    Saturated Fat 0.2g1%
    Sodium 345.7mg14%
    Total Carbohydrates 24.3g8%
    Dietary Fiber 5.3g21%
    Sugars 2.2g
    Protein 4.5g9%
    * Percent Daily Values are based on a 2000 calorie diet.

 

Mushroom, Avocado and Egg Omelette

 

I have never eaten Avocado’s before, I’ve dabbled a bit. But never found a liking.   So a dear friend of mine loves Avocado. I means seriously loves them.  If she could bathe in it I’m sure she would, who knows maybe she does lol.

SO I’ve been adding Avocado’s into my diet.  It is so nutritious and its a healthy fat too!! I’m always up for changes and new exciting recipes!!

Here is a recipe that I hope you enjoy!

MUSHROOM, AVOCADO & EGG OMLETE

Ingredients

  • 1-2 tablespoons olive oil
  • 3 ounces sliced mushrooms of choice
  • salt and black pepper
  • 3 eggs
  • 1 cup baby spinach
  • 2 tablespoons crumble goat’s cheese
  • 1/2 of a ripe avocado, diced
  • chopped fresh parsley, garnish

Instructions

  1. In a medium omelet pan or non-stick skillet, add the olive oil and heat over medium heat. Add the mushrooms and cook until brown and tender, about 5-6 minutes. Remove the mushrooms from heat and transfer to a bowl.
  2. Wipe the pan clean with a paper towel, and spray with a non-stick spray. Preheat the pan over medium heat.
  3. In a small bowl, whisk together the eggs and a dash of salt and black pepper. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set and the bottom has browned, about 6-7 minutes. Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate.
  4. On half of the omelet, layer the sautéed mushrooms, spinach, goat’s cheese and avocado. Fold the other half over the veggies and sprinkle with fresh parsley.
  5. Enjoy!

Summer Nights

My favourite time of day is the end of the day when I can reflect and see what I accomplished and didn’t accomplish and what I’m going to do tomorrow to improve and grow from today!
One of those ways is with learning and reading my personal development , I know what your thinking but honestly before 2 years ago if you had asked me to read a personal development book 📚, I would have told you to stuff it in your ear 👂
Now what I am making time to read and grow instead of binge watching Netflix or mindlessly scrolling. Don’t get me wrong , I like the odd show , and trust me NETFLIX will still be there when I am successful and am able to have more time , thanks to my hard work today! This isn’t hard work , it’s training yourself to be disciplined and work on your life not someone else’s. making dreams come true only happens when you out in the effort , you get in life what you put in right?
So “WHY NOT YOU?” My husband has the mindset of a worker BEE 🐝
Not that it’s a bad thing , but to him it’s get up , go to work , do what you have to do then go home 🏡
My mindset is way different , I want more in my life , I want to not worry about bills , or debt or retirement. I want to work on my dreams and be happy , my heart is full of passion and energy to help others succeed as well , whether it be their health or their success 💰💵 So sorry Netflix, Cable Tv and Romance Novels , this lady has bigger dreams to chase and make happen , if you feel the same way I do, you can message me or click on my bio I’d love to work with you to make your dreams happen!! Remember your NEVER TOO LATE & YOUR NEVER TOO OLD , you just have to START

Shrimp Scampi in Foil

Tis the season for BBQ!  There are so many amazing recipes and flavours and ways to cook when summer is here, don’t you agree.  But at the same time, with having the kids out of school, vacations, travel, swimming, fishing , the list goes on and on.  So the last thing you want is to be spending all your quality time cooking.

I was introduced to foil packets a while ago and I love it.  So easy, less mess and quick. So if that’s what your wanting this recipe is for you.  What I love about this recipe is it’s so versatile you can add it to any dish, or make it your main dish with a side of cauliflower rice (my favourite) or Spaghetti squash or a Sexy Salad.  So enjoy and please share with a friend or family member that you think would like this recipe, the more the merrier!  Let me know what you think?

SHRIMP SCAMPI IN FOIL PACKETS

 

INGREDIENTS:

  • Reynolds Wrap Heavy-Duty Aluminum Foil
  • 4 garlic cloves, 2 grated, 2 thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 tablespoons extra virgin olive oil
  • 40 jumbo peeled and deveined shrimp (slightly over 1 pound)
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 4 pinches red pepper flakes
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons chopped parsley
  • whole wheat crusty bread, optional for serving
  • 1 lemon, cut into wedges

DIRECTIONS:

  1. Whisk the grated garlic, salt, oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
  2. Make foil packets. Tear off 4 16” sheets of Reynolds Wrap Heavy-Duty Aluminum Foil.
  3. Place 10 shrimp on the center of each foil sheet. Top each with remaining garlic slices, 1 tablespoon wine, lemon juice, pinch red pepper flakes and 1/2 tablespoon melted butter over each.
  4. Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet
  5. Grill over high heat, 8 minutes. Use gloves or tongs to remove and carefully open. Top with chopped parsley. Serve with lemon wedges.
  6. (To bake in the oven, preheat oven to 425F and cook about 10 minutes.)

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 packet

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 6
  • Calories: 224 calories
  • Total Fat: 11g
  • Saturated Fat: 4.5g
  • Cholesterol: 188mg
  • Sodium: 312mg
  • Carbohydrates: 6g
  • Fiber: 1.5g
  • Sugar: 0g
  • Protein: 24g

 

Canada Day!

I love this time of year! With all the fresh veggies available and the varieties! SO with it being Canada day I thought I should share one of my favourite , I mean favourite Salads. Here is the recipe please feel free to share or comment and let me know what your favourite is? 
 
Ingredients:
1-2 cups of Spring mix Salad
1 cup of fresh blueberries, strawberries( cut into small sizes)
1/4 cup of Goat Cheese or Feta
2 tablespoons of Kraft calorie wise Poppy seed dressing
1 tablespoon of slivered almonds.
 
Begin by placing a large handful of spring mix on a plate, top with Kraft Calorie Wise Creamy Poppyseed Dressing, arrange freshly cut strawberries on top (4-6), crumble 2-3 tablespoons of feta cheese over strawberries and sprinkle with toasted slivered almonds (2 tablespoons).
Additional optional toppings that may suit your taste are thinly sliced english cucumber and/or some thinly sliced red onions. You can even add a sliced cooked chicken breast for protein.
Try it! It is delicious for a light summer meal.