Banana/Mango Sunrise Smoothie

Contrary to the opinion of many, breakfast is one of the most important and meals of the day. I know many who can't stand this meal... even one of my dearest best friends even says that it makes him nauseous for the rest of the day if he eats it. Anyone else like that?

It is quite the opposite for me. I need breakfast. I can skip any other meal of the day. Not breakfast. If I don't have some kind of breakfast food, even if it's just an apple... I am Miss Cranky Pants all day long. Breakfast kick-starts the metabolism after a night of rest and gives your body "fuel" to begin the day. Breakfast time is also my "me" time. I usually read the news or my book, contemplate the previous night's dreams and gather my morning thoughts. The apartment is normally silent and I often welcome opening the window to listen to whatever is going on outside. After 20 minutes, I feel awake and refreshed- ready to begin my day.

Considering my on-going love-affair with avocados, you can imagine the drool in my mouth when I came across this recipe at Sophie's darling blog, The Littlest Things.

Avocado Toast:

2 T lime juice
2 T extra virgin olive oil
Sea Salt
Ground Pepper
1 avocado peeled and quartered
4 slices of sourdough bread, toasted
Fresh cilantro leaves

In a small bowl, mix the lime juice and evoo together with a fork until well blended. Top the toasted bread with 1 quarter of the avocado and drizzle with lime juice/evoo mixture. Season with salt and freshly cracked pepper to taste, garnish with fresh cilantro leaves.

photo credit: The Littlest Things

The Mango/Banana Sunrise Smoothie compliments this filling, delicious and healthy breakfast perfectly. Seriously. Go the extra step and make this quick treat with your toast.

1/2 banana
1/2 cubed mango
1 cup orange juice
2 T yogurt

Combine all ingredients in a blender and blend until all chunks are gone.

photo credit: The Littlest Things

I altered the recipes just slightly to accommodate my health needs/preferences... 

*I used whole wheat bread instead of sourdough bread because I didn't have anything else on hand

*I didn't have mango, so I substituted peaches that were canned in 100% juice. I rinsed them before blending and was actually a tasty substitute. Used about 1/2 can of the peaches and refrigerated the rest.

*To cut down on sugar, I always purchase Tropicana's Trop 50 orange juice with extra added calcium. It has no added sugar and more of stuff that's actually good for you.

*I use plain Greek yogurt because that's all I ever buy anymore

*For all the protein enthusiasts out there- you can add 1/2-1 scoop of vanilla protein powder for an extra morning boost (or mid-day snack).

Drooling yet? 

Do share if you give this recipe a whirl!

Happy Weekend 

(errrr... royal wedding day?), 

Lovely Readers!

Mexi Maui: the recipe!

If you love ethnic food and avocados as much as I do, I guarantee you will LOVE this recipe. This is a delicious, "fresh" tasting meal, I love it best in the summer months. I meant snap a shot of the meal last night, but forgot as I was too hungry {and excited} to think of much else other than eating dinner. Sorry for those cooks who need a picture!

One summer during college, I lived with one of my best friends Tarrah at her parent's house in Northern VA. We spent the lazy days of that summer at the lakehouse and enjoyed Mama B's cooking!

T and I enjoying the lake

the beautiful Lake Land'Or

Tarrah, her sister's and I at the beach that summer -2007-

 

 

 

 

This is one of the recipes Mama B sent me back to college with. It's a great "clean eating" recipe that is both filling and nutritious! Keeps in the fridge for 3-4 days, making it perfect for leftovers throughout the week! 

Mexi Maui

1 16 oz can Black Beans
1/2 c. salsa {for "clean eating," choose a salsa that doesn't have added sugar; I used fresh pico de gallo found at my grocer's deli}
2 tbs minced onion
1 clove pressed garlic
2 tbs chopped fresh cilantro
1/4 c. extra virgin olive oil
1/4 c. red wine vinegar
1/2 tsp salt
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp oregano
2 c. cubed avocados

I gently toss everything except the avocados in a bowl together. After thoroughly mixed, I toss in the avocados. Last night, I also diced an extra tomato that was about to go bad and tossed that in, too. Chill for 1+ hour before serving {although not necessary}. Serve next to/over steaming hot jasmine rice- or for a healthy alternative to the jasmine rice- brown rice or cooked quinoa. 

*Note- I don't measure spices... normally just throw in what I think is best. Adjust seasonings to taste, keeping in mind that the flavors will all become more "bold" after sitting together for 1+ hour in the fridge. 

As always, comment or email me if you try this recipe!

Breakfast: The Meal of Champions

Newest food obsession: quinoa (pronounced keen-wah). 

Quinoa is a seed that is grown in South America. It has a light, fluffy texture when cooked and a mild nutty flavor. It's packed with protein, amino acids and dietary fiber, making it a nutrient-packed alternative to brown rice or couscous. 

It's a tad pricier than rice or couscous, but considering the nutrients in this little seed and the bomb.com flavor, I'd say it's worth the few extra pennies. If you don't have a Whole Foods or Trader Joe's in your area, check for this grain in the organic section of your local grocery store (I'm not 100% sure Wal-Mart Supercenters carry it). 

I'm telling you, dear readers... I am loving this new "diet" I have been on for 3 weeks and counting. There is an alternative to everything I crave: chocolate, something sweet, carbs, Mexican food... you name it, I have a healthy alternative. 

The quinoa obsession continued this morning as I tried my hand at a new recipe- Quinoa Pancakes. Many thanks to Liz for introducing me to this delish healthy grain, which is now a staple in my pantry.

You can find the original recipe here, however, note below how I changed it to fit my needs and lower the cals even more.

Quinoa Pancakes

1 cup cooked quinoa (I fixed it the night before so less prep time in the morning)
3/4 cup wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, plus more for skillet
1/4 cup unsweetened Vanilla almond milk
2 tablespoons pure maple syrup (where most of the cals come from, but considering this is a "natural sweetener," its ok... I imagine you could use agave and/or honey too)
*fresh fruit or sugar-free fruit preserves for topping

Directions

1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Quinoa Pancakes = thebombshizzy

...and the March Madness continues!!