Category Archives: Tasty Tuesdays
GARLIC AND THYME QUINOA PATTIES
Preparation Time – 20 minutes
Cooking Time – 20 minutes
Makes – 20
If you find it impossible to work with them or shape them, try adding 1 tablespoon of plain flour to make them hold their shape.
Zero carbs, high in protein. If you ask me, this is the perfect meal for any time of the day, especially after a workout!
(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book)
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don’t have Spike, use any type of seasoning blend that’s good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Ever since I discovered Chocolate Covered Katie, I’ve been dying to try out a dozen of her recipes. I constantly have peanut butter and ice cream cravings, so why not combine the two in a healthy way? That’s exactly what she’s done and dare I say, she may have created perfection to scoop!
PB Banana Soft Serve
(free of added sugar!)
- 4 medium bananas, peeled and chopped into pieces (the riper, the better)
- 3-5 tbsp peanut butter (or other nut butter or sunbutter)
- optional: pinch salt
Freeze the chopped bananas in a Ziploc-type bag. Later, combine all ingredients in a Vita-Mix or food processor or blender. (If you use a food processor or blender, you’ll probably have to add a little liquid to get everything to blend. You might also have to thaw the frozen bananas if your freezer is super-powerful.) If you want the look of ice cream, use an ice-cream scoop to serve! (If you scoop it all into a container and freeze about 10-15 minutes, the texture will also become a bit firmer like ice cream, as opposed to soft serve.)
This is a wonderful side dish for chicken, fish, or any other lean protein. Although I’m not a huge fan of tomatoes, I am a huge fan of garlic. Looks like a win-win to me. This recipe was adapted from Steven Raichlen, the BBQ king.
Garlic Grilled Tomatoes
1. Cut your tomatoes in half crosswise, season with salt and pepper.
2. In a small frying pan add crushed garlic, olive oil and fresh thyme, cook til golden.
3. Take off the heat and add in grated parmesan cheese.
4. Place your tomato halves cut side down on and oiled grill until you get grill marks, then turn them over with tongs.
5. Spoon the garlic cheese mixture on top and continue cooking.
As promised, here’s my second vlog for the Tasty Tuesdays segment. Today we’ll be making… turkey meatballs! I wish I could sincerely apologize for my nerdiness, but I’m really not sorry about it
Turkey Meatballs (makes 8-10)
1 package of ground turkey (or chicken)
Hamburger seasoning/garlic salt/garlic powder/creole seasoning
Shredded mozzarella cheese
1. Preheat oven to 400° F.
2. Take meat out of package and place into mixing bowl.
3. Season meat with spices and minced garlic. Knead meat with hands until meat is saturated with seasoning.
4. Line cookie sheet with aluminum foil.
5. Mold meat into palm sized balls and place alongside one another on cookie sheet.
6. Place in the oven for 15 minutes.
7. Remove from the oven and cover meatballs with tomato sauce, sprinkle mozzarella cheese.
8. Place sheet in the oven again for 5 minutes.
As colder weather storms in, I’ve noticed a craving for hot, delicious soup. And I’m not talking about the canned kind. There’s just something better about throwing a bunch of fresh ingredients together, immersed in a delightful and tasty broth. This soup takes less than 30 minutes to prepare, uses four ingredients, and provides you with at least one serving of vegetables.
Spinach & Tortellini Soup
Boxed chicken stock
Fresh cheese tortellini (we used Buitoni)
Bagged baby spinach
Bring 4 cups stock and 1 cup water to a boil in a large saucepan.
Reduce heat, add a 9-ounce package of tortellini, and simmer until pasta is tender, about 6 minutes.
Stir in a 6-ounce package of baby spinach and cook until just wilted.
Season with salt and pepper to taste. Ladle soup into 4 bowls, and shave or grate Parmesan over top.
NUTRITION (per serving) 249 cal, 16 g pro, 36 g carb, 4 g fiber, 5 g fat, 2.5 g sat fat, 839 mg sodium
I love quinoa and as I’ve mentioned before (here and here) I love anything Italian, especially pizza. Put those two together and you get a nutritious snack featuring the goodness of whole grain packed with fiber and protein, as well as a savory gluten-free snack. What could be better? How about the fact that there are only 144 calories in 3 of these little treats? Sweet jeebus.
Gluten-Free Quinoa Pizza Bites
Ingredients (Makes 24 mini muffin bites)
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping
- Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
- Preheat oven to 350 degrees.
- Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
- Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
- Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.