Even Mindful Yoga Teachers Screw Up
This is pretty self-explanatory. I just had to share!
7 Quick and Healthy Breakfast Ideas
7 Easy Breakfasts for Women on the Go
I've never been one to say that everyone should eat breakfast. I believe some people do better if they don't eat breakfast, but maybe start with a little coffee and some almonds. For me, breakfast is something I do when I'm hungry in the morning. That's not always the case; however, when I am hungry, I have several go-to quickies that nourish and sustain me for the next several hours without feeling stuffed. These combinations take very little time – under 10 minutes from start to finish.
1. One egg scramble with green chili, cheese and hot sauce. If you need more, simply add another egg or egg white to your scramble. This looks more like the start of an omelette, but I do not fold it over.
2. Fruit and nuts. No explanation needed!
3. Meatless sausages and vegatable masala burger (both from Trader Joe's)
4. Fried edd on cauliflower rice pancake with hot sauce.
5. Fried egg on bed of wilted spinach with pineapple
Today I did a variation of # 5 and added a small slice of pepperjack cheese under the egg. It was perfect!
6. Smoothie – banana, berries, pineapple, spinach, water, ice
7. Two egg, plain white omellette with cracked pepper and a side of oatmeal. This was a pumpkin spice oatmeal, but a healthier choice would be plain oatmeal. If it's plain though, I have to add a little brown sugar! This combo will hold you over for quite a while.
I hope this gave you some ideas! Share in the comments below if you have a breakfast tip – besides a shake package – although that would count!
Super Easy Grilled Buffalo Chicken Tacos
Super Delicious!
Cooking just got easier! I found this recipe "grilled buffalo chicken tacos" in Cooking Light Magazine and served this dish alongside my Low-Fat Stuffed Jalapeno Poppers. They make a nice dinner combo, the recipes are easy and they make great party food. This is really a lower calorie, healthy alternative to traditional buffalo chicken which is typically fried.
Ingredients
2 (6-ounces) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
cooking spray
Sauce
2 tablespoons hot sauce (such as Frank's Red Hot Wings)
1 teaspoon butter, melted
1/2 teaspoon ground cayenne pepper
Dressing
2 tablespoons buttermilk
2 tablespoons mayonnaise
1 ounce blue cheese, crumbled (1/4 cup)
2 cups shredded romaine lettuce
1 small celery stalk, thinkly sliced
8 (6-inch) tortillas (flour or corn – I typically use flour, but corn is great for gluten free diets.)
Directions
1. Heat grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2-3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter and cayenne pepper; sitr with a whisk. Add chicken to bowl and toss.
2. Combine buttermilk, mayonnaise and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.
3. Warm tortillas. I like to toast them on a grill pan until they are almost burned, but do what you like to get them warmed up. Divide chicken mixture evenly among tortillas; top with lettuce mixture. Keep your tortillas warm in this awesome tortilla warmer!
Serves 4; Calories 302; Fat 9.5g; Protein 22g; Carb 30g; Fiber 3g; Sugars 1g; Chol 63mg; Iron 1mg; Sodium 585mg; Calc 64mg
Low-Fat Stuffed Jalapeno Poppers
If you like it hot…
I found this recipe in Cooking Light Magazine and it was a big hit at my house! It was titled bacon-goat cheese jalapeño poppers. This was a spicy side dish to the Grilled Buffalo Chicken Tacos I made which were absolutely delicious. I can't wait to make those again.
I ended up getting peppers much larger than what this recipe called for so I doubled the stuffing recipe. It's a pretty easy recipe. Remember to use rubber gloves while cutting and seeding the peppers!
Ingredients
2 ounces goat cheese, softened
2 ounces Neufchatel cheese (1/3-less fat than regular cream cheese), softened
1 tablespoon chopped red onion
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 medium jalapeno peppers, halved vertically and seeded
3 center-cut bacon slices, cooked and crumbled (optional, of course)
2 tablespoons red pepper jelly
1 teaspoon water
Directions
1. Preheat broiler to high. (Use low rack – the cheese mixture can burn easily otherwise.)
2. Combine first 6 ingredients in a medium bowl; stir well to combine.
3. Arrange pepper halves on a jelly-roll pan; divide filling among peppers. Broil 7 minutes or until peppers are tender and beginning to brown. Sprinkle with bacon, if using.
4. Combine jelly and water in a microwave-safe bowl; microwave 30 seconds or until saucy. Drizzle evenly over peppers.
Serves 8
Calories 59; Fat 3.9g; Protein 3g; Carb 3g; Fiber 0, Sugars 2g; Chol 11mg; Sodium 195mg; Calc 21mg
These poppers store well in the fridge for a few days. To reheat, place in a toaster oven or NuWave Oven – one of my all-time favorite kitchen appliances!
Soy Chorizo Taco Recipe
Healthy Vegetarian Version of Chorizo Tacos!
I have always like the flavor of chorizo – that spicy hot mexican meat that goes good with eggs in the morning; however, I am always open to something new and healthier. A friend of mine shared this mixture with me for lunch one day and I was hooked! When I mentioned this dish online, someone suggested I use soy chorizo from Trader Joe's, so I did! This is just as tasty and a much healthier alternative.
Ingredients:
Soy chorizo from Trader Joe's
1/2 white, yellow or red onion, chopped finely
1/2 cup (or more) cilantro, chopped
1/2 cup chopped tomatoes (I used grape tomatoes that I had in the fridge.)
2-3 dashes Marie Sharp's hot sauce (or substitute one you like or have)
Corn or flour tortillas
Directions:
Take your soy chorizo out of the package and sautee it in avocado or olive oil until well-heated. Add finely chopped white, yellow or red onion and about 1/2 cup of cilantro and continue to heat in the pan. If you have tomatoes, chop them up and add to the mixture.
Spoon some of the mixture in your corn or flour tortillas.
Add chopped lettuce, cheese, avocado or sour cream to your mixture and voila!
Eat up!
You will probably have some of this mixture leftover which you will promptly store in a container and place in your fridge. Try re-heating this up and placing it under a fried egg. Or make a soy chorizo omelette by mixing one egg, fry in a pan and use as your tortilla.
Poblano Chicken Chowder
Comfort food at its finest!
Inspired by Sam's Cafe – Phoenix, Arizona
I was introduced to this soup/chowder at the above named restaurant many moons ago. It was so good that everytime I went there I had to have a cup. I admit, it's not the healthiest soup; however, it does have a lot of great veggies in it and it is super tasty, so I still think it's good for you! I found this recipe on the internet and have made it several times. You will need a big pot!
Ingredients
1/4 cup olive oil
3 large carrots, cut into 1/2 – inch dice (I have used shredded carrots and chopped them even more.)
2 large onions, diced
5 stalks celery, diced
1/8 cup minced garlic
2-3 small poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon white or black pepper
1/4 teaspoon ground cumin (or more to taste)
1/4 teaspoon dried thyme
1 tablespoon chicken bouillon granule
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced grilled chicken (I have used leftover oven-roasted chicken, but grilled is better.)
1/2 cup unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce (or more to taste)
1 cup heavy cream
Directions
-Heat the oil in a large stockpot over medium heat.
-Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
-Saute for 7 to 8 minutes, or until the vegetables begin to soften.
-Stir in the chicken bouillon.
-Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
-Stir in the chicken and cook, stirring frequently, until the chowder is thickand the chicken is heated through.
-Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
-Add the flour and stir to combine.
-Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
-Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
-When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
-Pour the mixture in the skillet into the stockpot, whisking to blend.
-Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
-Remove the pot from the heat.
-Stir in the hot sauce, then the cream, and serve.