3 Quick and Easy Breakfast Ideas

Before I work out, I like having something in my belly. I don’t want it to upset my stomach but I need it to sustain my energy levels. Some of my favorite breakfasts during the summer time are omelettes, yogurt and smoothies.

Egg White Omelette Burrito

At Whole Foods, I find a variety of chicken sausage flavors from Porcini Mushroom to Spinach and Feta. I like mixing them up with different veggie cheese flavors: Mozzarella, Pepper Jack Cheese, Cheddar, American, etc. The flavor of the sausage determines which flavor cheese I use. For example if I use a Porcini Mushroom link, then I would pair it with a slice of Mozzarella. I do not prefer this meal when I do interval/high intensity work outs; however I do like it before a long bike or run.

Serves 1

Ingredients:
3 eggs, whites only
1 chicken sausage
1 slice veggie cheese
1 Low Carb or Whole Wheat Tortilla Wrap

Preparation:

1. Heat a large non stick pan over medium high heat. Spray with the Omega-3 oil Non stick spray.
2. Slice the chicken sausage and sear in the pan; about 2 minutes on each side or until its golden.
3. Beat 3 egg whites and place over the sausage in the pan. Allow the egg white to become golden before flipping it to the other side (about 2-3 minutes). Once it is golden on the bottom flip to the other side. As the other side becomes golden, place the slice of cheese in the middle. Then fold the egg over in half to cover the cheese. Remove the omelet from the pan.
4. Add the tortilla wrap to the pan just for 30 seconds on each side or until its warm.
Place the tortilla wrap on a plate and top with the omelette. Fold the tortilla into a burrito and enjoy!

Fage Total 0% Yogurt

If you have not tried Fage Total Yogurt, I HIGHLY recommend it. It’s thick, creamy, high protein, low-carb and low-calorie. Although it’s a bit tangy, one packet of Splenda does sweetens it up to perfection. There are several ways you can eat this for breakfast. I love eating this before high intensity or interval training because it settles well in my belly. For those of you lactose intolerant people, greek yogurt is cultured in a way so that it gets rid of the lactose. Therefore, many lactose intolerant people can eat greek yogurt without suffering from the typical side effects. I like eating this before I do high intensity or interval training.

Serves 1

1-2 Fage Total 0% Yogurt Individual Containers
1 packet splenda
Cinnamon to taste
½ cup favorite cereal or granola
½ cup blueberries, raspberries, blackberries, strawberries, peaches, mangoes or bananas

Preparation:
Place the yogurt into a bowl. Mix in the Splenda and cinnamon. Top with cereal and then fruit.

Protein Smoothie

Serves 2

Ingredients:
1 frozen banana
1 tablespoon peanut butter (I love all natural but you could also use Skippy reduced fat or whatever kind you prefer!)
1 scoop chocolate protein powder
1 cup of ice cubes
Enough milk or soy milk to cover all of the ingredients once in the blender

Preparation:

Place the first 4 ingredients in the blender. Top with milk or soy milk and push blend!

Mexican Rice Supper with Chorizo, Zucchini, and Corn

Chef Rick Bayless is a master at Mexican cuisine. As the New York Times has stated, "Bayless is a writer who makes 'true Mexican food user-friendly for Americans'”. I was able to experience this first hand last night. While we were in Chicago, we went to Frontera Grill (if you have not been, check out my photos and description on the food; it’s awesome) and my dad bought me Bayless’ book: Capturing the Vibrant Flavors of a World-Class cuisine (it won a Julia Child “Cookbook of the Year Award”). Since we have been back, we have craved that fresh, flavorful Mexican cuisine we were able to taste at Frontera. Therefore, I decided to roll up my sleeves and dive into this cookbook. I was intimidated; I thought, there is no way I will be able to re-create this Master’s recipe. I bought the ingredients, and jumped in. The recipe was extremely easy to follow and although I am sure it didn’t turn out exactly as Bayless intended, the flavors were still amazing. The spiciness of the peppers and chorizo were complemented by the sweetness of the corn. Jimmy said that this was his favorite dinner yet! Check out his website:
http://www.rickbayless.com/ Also if you are following Top Chef Masters follow his blog about his experience on the show at: http://www.root4rick.com/

Ingredients:
For 2 Cups Essential Chopped Tomato-Serrano Salsa
12 ounces (2 medium-small round or 4 to 6 plum) ripe tomatoes, chipped into 1/4inch dice [I used 1 ½ cups of Pomi chopped tomatoes]
Fresh Serrano chiles to taste (roughly 3-5), stemmed, seeded if you wish, and finely chopped [I couldn’t find Serrano chiles so I bought little green ones and used 1]
1 large garlic clove, peeled and very finely chopped
3 tablespoons chopped cilantro, plus a little extra for garnish [neither Jimmy nor I like cilantro so we omitted this ingredient]
1 small white onion, finely chopped [since Jimmy doesn’t like onion I used 1 teaspoon onion powder]

8 ounces chorizo sausage (about 1 cup), casing removed [I bought a hard chorizo, not soft]
1 cup rice, preferably medium grain [I used 2 packages whole wheat microwavable rice]
¾ cup chicken broth or beef broth, or even water
Salt, about ½ teaspoon for salted broth, 1 teaspoon for unsalted broth, or water
2 small zucchini, cut into 3/8-inch dice [I just diced them up into small pieces]
The kernels from 1 large ear corn [I used 1 cup canned sweet corn]

Preparation:
I will give both his and my version.
Rick Bayless:
1. Making 2 cups Essential Chopped Tomato-Serrano Salsa. Mix together the tomatoes, chiles, garlic and cilantro. Scoop the onion into a strainer, rinse under cold water, shake off excess and add to the mixture.
2. The rice. Break up the chorizo into medium heavy-bottom saucepan and set over medium heat. Stir regularly; breaking up any lumps in the sausage is thoroughly cooked, about 10 minutes. Remove it with a slotted soon, then pour off all but a tablespoon or so of the fat. Add the rice to the pan, return to the heat and stir regularly until the rice is lightly browned, about 7 minutes. Add the salsa, raise the heat to medium-high and cook, stirring every once in a while, until very thick and reduced about 7 minutes.
3. While the mixture cooks, combine the broth (or water) and salt in a saucepan and bring to a boil. Add to the rice mixture, stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium0low for 10 minutes. Add the cooked chorizo, zucchini and corn, re-cover and cook 5 minutes longer. Uncover and bite in a grain of rice. It should be nearly cooked through: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking .If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few more minutes.
4. Scoop into a warm bowl, sprinkle with the extra cilantro and serve.

My version [obviously nothing like Rick’s, but still came out tasty!]
1. Make 2 cups of the Essential Chopped Tomato-Serrano Salsa: mix together the tomatoes, chile, garlic, and onion powder.
2. Chop the chorizo into small pieces. Over medium high heat, brown the chorizo in the pan. After 3-5 minutes, once the meat is crisp, remove it from the pan. Add the zucchini and let them brown. Then add the 2 cups of salsa and the corn. Cook for a few minutes until the corn is tender.
3. Cook the rice in the microwave. Once it is finished, add it to the zucchini and corn mixture. Return the chorizo back to the pan and cover for a couple of minutes to let the flavors fuse together. Scoop into a bowl and enjoy the Mexican feast.

Cashew Beef and Broccoli Stir Fry

This dish is another Australian inspired meal. One of my favorite Thai main dishes is Cashew Chicken. Although I made it with beef last night, chicken can easily replace the flank steak. I love the spiciness of the chili flakes and paprika that are balanced by the crunchiness and sweetness of the nuts and peppers.

Ingredients
½ teaspoon crushed red peppers
1 teaspoon paprika
1/3 cup low sodium soy sauce
1/3 cup olive oil
2 garlic cloves
1 teaspoon onion powder
1 lb flank steak
2 tablespoons oil
2 packets microwavable brown rice
1 ½ cups frozen broccoli
1 orange or red pepper, cut into cubes
½ cup chicken stock
2 tablespoons low sodium soy sauce
½ cup cashews

Preparation:
1. For the marinade place the first 6 ingredients into a blender and blend for a minute or so until the ingredients are well combined.
2. Cut the meat into cubes, place the pieces into a zip lock bag and cover with the marinade. Place the bag in the refrigerator for at least an hour before cooking.
3. Heat the oil in a wok, or non-stick pan, over medium-high heat. Once the oil is hot, place the steak cubes into the wok and cook until it is cooked the way you prefer (i.e. rare, medium, etc). Remove the meat from the wok but leave the juices in the bottom of the pan.
4. Microwave the rice according to the packaged directions
5. Add the peppers, broccoli, and chicken stock to the wok. Cook for a few minutes until the broccoli is tender-crisp, about 3 minutes. Add the rice and soy sauce and cook for another minute. Add the cashews and give them a quick stir. At this point you can either add the beef back into the wok and stir, then serve OR you can serve the rice and place the beef on top. Either way be ready to eat a delicious meal.

1-2-3 Whole Wheat Spaghetti with Spicy Shrimp

After coming back from Chicago, it was hard to get motivated to cook again. We were spoiled by fantastic food for every meal. To ease my way back into the kitchen, I decided to make something quick and super easy. We already had left over whole wheat spaghetti in the pantry and san marzano crushed tomatoes in the refrigerator; so, I decided to use this as the base for this recipe. With 5 ingredients and 3 steps you can make a flavorful sauce that tastes like you have been cooking all day.

Serves 2-3
Ingredients:
½ package whole wheat spaghetti
1 can San Marzano Crushed tomatoes
1 lb steamed ready to eat shrimp
1-2 teaspoons crushed red pepper flake
3 basil leaves, chopped (yes, we used filbert!)

Preparation:
1. Heat a pot with water; once the water is boiling, cook the spaghetti according to the directions on the box.
2. As the spaghetti are cooking, heat the san marzano crushed tomatoes over medium high heat in a non stick pan. Remove the tails from the shrimp and add to the tomatoes. Add the red pepper flake and basil; stir until everything is well combined.
3. Once the spaghetti is ready, strain the pasta and pour over the sauce. Combine until the spaghetti is completely covered with the sauce. It is now ready to serve.

Featured Restaurant: Spiaggia

Spaggia
980 North Michigan Avenue Chicago, IL 60611 ﾠ
312.280.2750
http://www.spiaggiarestaurant.com/

We were scared, very scared of going to this restaurant. We read the menu online and thought oh no what the heck is Jimmy going to order (remember he doesn’t like tomatoes, onions or mushrooms). But we had to go; It was our last night with my dad and his girlfriend in Chicago. We sucked it up, got dressed, met them in the lobby of our hotel and walked to the restaurant. As soon as we walked in the door a man came around the corner with a suit jacket for Jimmy. Oh boy, I thought, here we go, fine dining snobs. But as the hostess showed us to our table and the waiter came to greet us, my predisposition quickly changed. The view was nice, the decor was elegant and the booths were welcoming. After surveying the menu we cautiously picked out Jimmy’s courses making sure there weren’t any mushrooms, tomatoes or onions in the ingredients. [I didn’t want to get it wrong so I copied and pasted directly from the website what we ordered]
Appetizers:
Agnolotti del plin con polline di finnocchio: Hand crafted veal filled pasta with fennel pollen and crispy veal breast.
Gnocchi di patate in salsa di ricotta e tartufi neri: hand rolled potato gnocchi with ricotta sauce with Umbrian black truffles.
Main Course:
Tagliata di manzo con coda di bue: Wood-grilled prime strip loin with braised oxtail,
Controne beans, roasted spring onions, aged balsamic vinegar and arugula
Dentice con carciofi, pinoli, dragoncello e pomodori di pachino: wood-roasted Mediterranean snapper with baby artichokes, Pachino tomatoes, pine nuts and tarragon
Dessert:
Crespella di cioccolato con gelato: warm chocolate filled crepe with nutella gelato and hazelnuts
Semifreddo di cioccolato con crema d’arancia e zafferano: semi-frozen Valhrona chocolate mousse with orange and saffron

The pictures and words that follow do not do this meal any justice. Honestly, I died that night and went to Italy. The tastes reminded me of my childhoods spent in the Italian Alps and seaside. All of the ingredients were pure, fresh, and decadent. Every bite melted in your mouth. It was a euphoric experience.



Before the appetizers arrived we were given a selection of 4 types of bread. I highly recommend the ricotta basil roll. Its flakiness reminded me of a biscuit but the flavors were savory and sweet. We could smell our first course arriving, the fragrant truffle oil and beef aromas beat the dishes to the table. As the plates were set down, one can immediately see the time and love put into these pastas. Each piece was handcrafted perfection. The gnocchi were covered in a thick, silky cheese sauce and delicately drizzled with the dark truffle oil. The veal filled anolloti were almost like long bow ties each carefully aligned in the middle of the plated sprinkled with a beef jus.
The main dishes were just as spectacular. The snapper had a crisp crust and flaky meat. The dollop of tomato on top and the bed of artichoke hearts were extremely flavorful. They were the classical Mediterranean flavors I remember eating by the seaside. The prime strip loin with braised oxtail blew our minds. The meat was tender and juicy. The oxtail just flaked onto the fork and melted in your mouth. It was like the Italian version of a tender pulled pork; however this was much more decadent and delicate in texture.








The dessert was heavenly. My crepe was a pouch that oozed out a warm and rich chocolate sauce once I broke into it. The gelato was soft and creamy. Even the chocolate covered hazelnuts that decorated my plate were luscious. This meal was comforting and luxurious.

If you ever happen to go to this restaurant please tell Chef Sarah that the Genta’s sent you. She is a gracious and talented
woman. She welcomed us into her restaurant and served us the most amazing meal.

The Chicago Dining Experience

Rockit Bar and Grill
370 North Clark
Chicago, IL 60613
773.645.4400
http://www.rockitbarandgrill.com/

After being recommended the Rockit Bar and Grill by the concierge, we decided to give it a go. We headed to Wrigleyville via the Red Line towards Howard and got off at Addison. The Rockit is a 3 minute walk form the station on the corner of North Clark Street and West Waverland Ave. It is a large space that is divided into three different areas: the bar, dining area and outside seating. We sat in the bar area which had a very outdoorsy, eclectic feel to it. Nate Berkus of the Oprah Show, created a stylish, natural atmosphere. For example he made chandeliers out of antlers that hang over the bar, he encased TV’s with wooden panels, and the floors are dark wood. As I opened up the menu, my eyes immediately honed in on the sweet potato fries and pulled pork sliders. The sliders normally come with regular fries but I had to substitute them for the sweet potato ones. Jimmy ordered what Good Morning America has titled the “Best Burger in America”, the Rockit Burger. It is a kobe beef burger with brie cheese, fried shallots, medjool date aioli and comes with truffle oil fries. Of course Jimmy substituted the shallots for bacon and ordered it on a pretzel roll. While we were waiting for our food they brought out a bread basket with 5 different kinds of breads, including a pretzel roll (I don’t know what it is with Chicago and their pretzel bread, but I love it). When the food came out my jaw dropped. The sliders came on a long rectangular plate that hung off the table and the burger was stacked a mile high. I didn’t realize that Chicago could serve up such great pulled pork. It was juicy, tender, sweet and tangy. The fries were crisp, spiced perfectly with brown sugar salt and accompanied with a spicy chipotle mayo. Jimmy said the burger was “delicious in every way possible”. The fries were so decadent you forget that you are in a bar. There are two locations: one in Wrigleyville and one in the city; so if you are not venturing out to Wrigley field definitely try the location in the city!

Hub 51
51 West Hubbard
Chicago, IL
312.828.0051
http://www.hub51chicago.com/

I can’t believe I forgot to take photos for yall! The food was SO good that I couldn’t wait to dive in and take the first bite, then the second and so on. Before I knew it the plate was cleaned and no photo. I apologize. I will do my best to describe the delicious meal we had at Hub 51. According to my roommate, Callie’s, friend, Hub 51 is the newest “hot spot” in Chicago. We were only able to get dinner reservations at 6pm because it was completely booked. For Jimmy and I this was perfect, we LOVE eating early. The menu offers a variety of different options from sushi rolls to Mexican cuisine to burgers and steaks. Out of all the choices we ordered the guacamole with a roasted tomato salsa for an appetizer. The guacamole was absolutely scrumptious and towards the bottom of the bowl were roasted corn bits. I would say that if there weren’t four of us eating it, we wouldn’t have made it to the bottom of the bowl and discovered the roasted corn. So if you get it by yourself or sharing with someone else, be sure to dig deep and find the sweet corn at the bottom. The other great part about this appetizer is that when we finished with the chips and still had lots of guacamole left, they brought us more chips. Jimmy ordered the “Overnight Braised Short Ribs”. Although we expected a huge portion, the amount that was served just fell off the bone. I ordered the “Grilled Fish Tacos” with a baja rub, cabbage cole slaw, rice, black beans and guacamole. It was delicious. The black beans were cooked to perfect; it wasn’t just slop on my plate. The fish was very flavorful and tender. You also have the option to replace their fresh made tortillas with lettuce cups. Unfortunately we didn’t have room for dessert but I did see some great looking sweets passing by our table. If you end up trying a dessert please let me know!

Frontera Grill
445 North Clark Street
Chicago, IL 60610
312.661.1434
http://www.fronterakitchens.com/restaurants/restaurants.html

We continued our Mexican feast and went to Top Chef Master Rick Bayless’ restaurant called Frontera Grill. He has dedicated his career to perfecting the Mexican cuisine and it is quite evident that he has mastered the taste, textures and spices of this flavorful cuisine. We started with Sopa Azteca (their famous tortilla soup), guacamole and hand made chips. I must say the chips were better than the ones from Hub 51. They were thick, golden and extra crispy. The guacamole was perfect, a little chunky, creamy, and not overpowered by other flavors. The two salsas that accompany this appetizer are on the mild side. If you are up for it, ask for the pure habanera lime salsa. It stings the tongue but does not destroy your palette. I mixed it with the guacamole and it added the perfect heat to the dish. The tortilla soup was the best I had ever had. It was broth based instead of the cream based kind you get at CPK. The strips of tortillas added the perfect crunch to every bite. The chunks of avocado and caramelized onions provided that creamy comfort that one looks for in a soup. For main courses we each tried a different Taco al Carbon. I had the Organic Gunthorp chicken breast marinated with fruit vinegar, spices and garlic. Jimmy had the skirt steak marinated with garlic and spices. My dad and Gina both go the farm-raised catfish marinated with achiote and garlic. All of them are served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas. It is the perfect portions of each ingredient. There are only 2 chips, a scoop of guacamole, a ½ cup of beans, and what looked like a 4 oz portion of chicken.
We couldn’t resist dessert. The table next to us was eating a slice of pie that looked absolutely sinful. We asked what that delectable dessert was and were informed that it was their chocolate pecan pie with Kahlua whipped cream. Who could resist that? When it arrived my jaw dropped and my mouth began salivating. I LOVE whipped cream. It must be one of my favorite things about dessert. This generous dollop of whipped cream looked fluffy, yet creamy. I immediately plunged my fork into the chocolate dusted bit of white goodness and let it melt in my mouth. Next I dove into the flaky crust that just crumbled onto my fork. Finally I get to the chocolate pecan bit which topped it all off. It was dense, rich, crunchy, chocolately, gooey and oh so good. I didn’t regret one bite.

Fine Dining at the Seasons Restaurant in the Windy City

After sitting on the runway, 100 feet from our gate, for 30 minutes, we arrived to Chicago International Airport. Thankfully we didn’t check bags and were able to breeze through the terminal into a taxi cab. Once we were checked in and in our room we had 15 minutes to shower, iron, and get ready for our first meal in Chi-town. We ate at the Seasons Restaurant in the Four Seasons Hotel. We were seated by the window with views of Michigan Street bustling below us. The menu was limited but there were many intriguing options. Unfortunately I can not remember the exact names of our dishes so I will do my best to describe them and show you photos. After ordering, we were greeted with a tasting plate of frisee salad, with sliced peaches, smoked trout and topped with orange caviar. The ingredients may sound random, but these flavors really came together. The crunch of the salad, with the sweetness of the peaches was balanced with the smokiness of the trout and the saltiness of the caviar. As we waited for our appetizers a man with a bread basket walked around with pretzel bread, baguettes, cheese flatbread, and multigrain rolls. If you have not tried pretzel bread, I highly recommend it. It’s like eating a soft pretzel. For an appetizer, we decided to split Maryland Crab Cannelloni. We forgot that fine dining restaurants do not serve you Cheesecake Factory portions and we were given 2 tiny cannelloni. Although they were small, they packed a big flavor. It was a cool bit of fresh crab.

For our main dishes, Jimmy ordered a tasting of Pork that had pork prepared in three ways: Pork Belly, Pulled Pork Ravioli over wilted greens, and a Pork Chop with a cranberry corn bread. The cranberry corn bread was served in its own miniature cast iron skillet. He was pleased with every bite and wished that there was more of it.

I had the snapper on a bed of edamame and green beans with polenta and chorizo. The snapper was cooked to perfection; the skin was crisp and the fish was flaky. I usually do not eat chorizo but found it very complimenting to the other flavors on the dish. Jimmy was able to try polenta for the first time. For those of you unfamiliar with this food, it is the Italian version of grits. Prepared correctly it is creamy and tastes like gritty corn. We refrained from ordering dessert; shocking I know, but we knew that we had a big day of eating waiting for us.

Whole Wheat Macaroni and Cheese

Craving some good ol’ home cookin’, or something so creamy and cheesy it’s almost sinful, well this is the recipe for you. I have found a healthier version of this delectable classic. According to Cookinglight.com one serving has 252 calories, 8 grams of fat, 14 grams of protein and 30 grams of carbohydrates. It seemed too good to be true; but the recipe turned out extremely creamy and rich. I would have never have known it was low-fat. Take 20 minutes and make this recipe, you will not be disappointed.

Serves 6 (serving size: 1 ½ cups)

Ingredients:

• 4 cups uncooked medium whole wheat macaroni or fusilli
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 1/4 cups fat-free milk
• 1/4 cup 1/3-less-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 1/2 cups shredded reduced-fat cheddar cheese

Preparation:

1. Cook pasta according to package directions. Drain and set aside.

2. While pasta cooks, place flour in a large pan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture.

3. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard and Worcestershire; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl.

Honey Wheat Pizza Dough

I don’t always crave pizza (I am more of a dessert kinda gal) but when I do, I want a thin honey wheat crust. The crust is my FAVORITE part. I have never made pizza dough by myself before, so I had to do some research on the Internet to find out which ingredients and quantities were best to create a super thin and crunchy crust. Today I will focus on making the crust, how to assemble and bake your pizza. I will do another post on different toppings later. I made this dough in the morning and then used it that night. I have read that you can leave the dough in the refrigerator overnight and then use it the next day. I am not sure what kind of difference this will make to the final product. I was very pleased with the results last night.

Makes 4 9-inch pizzas

Ingredients:

1 package yeast
1/4 cup warm water, plus1 cup cool water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 tablespoon olive oil
Pinch salt

To make the dough:

1. Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
2. Put the flour in a food processor.
3. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade.
4. Transfer the dough to an oiled bowl, cover and let rise until double in bulk (about an hour). Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.

To make the pizza:
1. Heat the oven to 500*.
2. Roll or stretch each ball of dough into a 7 to 8-inch circle or any shape (ours were more oval).
3. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired. tomato (I suggest san marzano tomatoes), low fat mozzarella cheese, ricotta, basil leaves, chicken sausage, pesto, etc
4. Bake for 12-15 minutes until you see that the cheese is bubbling and the crust is golden brown.

PANCAKES!

Blueberry or Banana Pancakes

One of my favorite shows on the FoodNetwork is Throwdown with Bobby Flay. In this particular episode Bobby Flay challenged the owners of Clinton Street Baking Company in NY to a blueberry pancake showdown. Although the couple won, they would not divulge their secret recipe. However, after watching the show I did pick up a few tips. Firstly, they ranted and raved about using buttermilk in the batter. Secondly, they separated the eggs to beat medium peaks** out of the egg whites and then folded them into the batter.

Ingredients:

1 1/2 cups whole wheat pastry flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups buttermilk or vanilla soy milk
1 teaspoon cinnamon (optional)
1/8 teaspoon vanilla extract
Pinch cream of tartar
1 cup fresh blueberries or 2 bananas, sliced
Butter

Preparation:
1. Mix together the flour, sugar, baking powder, baking soda and salt and set aside.
2. In a separate bowl, combine the egg yolks, oil, buttermilk or soy milk, cinnamon and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
3. In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated.
4. Heat a nonstick pan or cast iron griddle over medium heat. Brush with the butter and heat until the butter just begins to sizzle. With a ladle, scoop about ¼-1/2 cup of the batter into the pan or onto the griddle. Top with either the blueberries or banana slices. Cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds.


** “Medium peaks” describes the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight

Tilapia with Pesto Spaghetti Squash and Green Beans

Long name but I promise this is a super EASY and QUICK recipe!

This is one of my favorite low-calorie and low-carb foods. If you are not familiar with this winter squash, it is pale yellowish and when it is cooked its flesh falls away in spaghetti like strands. It can be used in the place of pasta for many recipes such as turkey ragu, marinara, jambalaya, curry, pesto, etc. Today I will share with you how to make spaghetti squash [and from now on I will mention this ingredient in any recipe which I believe it would work well in]. This is a SUPER EASY, QUICK, TASTY dish.

Serves 2

Ingredients:

2 Tilapia fillets
2 teaspoons of olive oil
dash of salt and pepper
½ lemon
3 tablespoons of Pesto sauce
1 package microwavable green beans
2 cups prepared spaghetti squash

Preparation:
1. Place the spaghetti squash in a pot and fill it with enough water so that if you push the spaghetti squash down to the bottom of the pot with your hands, the water will cover the squash by an inch or two. Bring the water to a boil; depending on the size of the butternut squash, boil it in water until a knife can be inserted and removed easily (usually takes 35-45 minutes for a medium sized squash).
2. Once it is ready, remove the squash and place into a colander until it cools. Cut the squash in half, scrape out the seeds. With a fork, scrape out the spaghetti like strands. Discard the skin. The spaghetti squash can be prepared a day ahead and stored in the refrigerator. One spaghetti squash can easily make four 1 cup servings.
3. To prepare the tilapia, heat the oven to 375. Tear off two pieces of aluminum foil (12 inches in length). Place the tilapia in the middle the foil and drizzle the fillets with olive oil, salt, and pepper. Divide the 1 tablespoon of pesto sauce and the juice of ½ of a lemon amongst the two fish. Take the two ends of the foil and create a pouch around the tilapia. Seal the top by pinching and folding the foil until it is completely sealed. Bake the tilapia in the oven for 12-15 minutes until a fork can be easily inserted and removed from the fish. (It should be flaky).
4. While the fish is baking, microwave the green beans according to the directions on the package. Once they are finished, place them in Tupperware with a tablespoon of the pesto sauce. Place the lid on top and shake the Tupperware until the green beans are evenly coated with the pesto.
5. Place 2 cups of the spaghetti squash with 1 tablespoon of the pesto in another Tupperware container. Shake to evenly coat the squash and heat in the microwave for ½-1 min.
6. To plate the dish, layer the three ingredients with a cup of the squash on the bottom, then a layer of green beans and then topped with the tilapia.

Asian Spiced Skirt Steak

My man loves his skirt steak. Although we usually cook with leaner cuts of beef, I just had to treat him to my Asian Spiced Skirt Steak. I have never made it before but I knew it would be something he would like. I was inspired by my roommate’s boyfriend, Chris; he came over the other night and cooked us a soy marinated skirt steak. I am not a huge fan of steak but Chris made me try it. It just melted in my mouth. I wanted to re-create this dish for Jimmy last night. However, I wanted a little bit more heat to the dish so I added the crushed red peppers, and paprika to the marinade. This turned out so well that Jimmy has asked me to make this for his Chihuahua’s (Lebron) birthday that is coming up in September.

Serves 2-4 (either 2 – 8oz servings or 4 – 4 oz servings)
½ teaspoon crushed red peppers
1 teaspoon paprika
1/3 cup low sodium soy sauce
1/3 cup olive oil
2 garlic cloves
1 teaspoon onion powder
1 lb of skirt steak

Preparation:

1. In a blender, mix the first 6 ingredients.

2. Place the skirt steak in a zip lock bag and pour the marinade on top. Let the meat marinate in the refrigerator for at least an hour.

3. You can cook the steak on a grill, griddle, or in the oven. Since I do not have a grill, I cooked mine on a griddle last night. Simply put the heat to 350 and cook each side for 4 minutes until it is the way you like it (rare, medium, well, etc.). Another easy way to cook it is to line the top rack in your oven with aluminum foil. Position the rack towards the middle of the oven. Broil the meat on Hi for 4 minutes on each side. Once again, keep flipping the meat every 4 minutes until it is cooked to your liking.

4. Once the meat is ready, let it stand for 10 minutes before serving. I know it will be hard to resist cutting into this juicy hunk of meat but letting the meat rest before cutting into it allows it to reabsorb its juices.

Jambalaya

This is definitely my take on Jambalaya. I don’t know if I can technically call it Jambalaya but I tried to imitate the ingredients and spices in this quick and healthier version. From Wikipedia I learned that Jambalaya is a Louisiana Creole dish traditionally made with rice. There are two different versions: Creole and Cajun. The Cajun does not include tomato sauce. In this recipe I have combined the two. I have used tomatoes and added Cajun seasoning. I decided to use chicken sausage because it is lower in calories and fat. Also, I used ready to eat shrimp; it helps cut down the cooking time. For those of you who like more heat, sprinkle more red crushed pepper to the final product to reach the spice you desire.

Serves 4
1 tablespoon olive oil
1 cup chopped onion OR 1 teaspoon minced onion
1 cup chopped red bell pepper
3 garlic cloves
3 spicy Italian chicken sausage links
½ cup chicken broth
1 teaspoon paprika
1 teaspoon Cajun seasoning
1 teaspoon dried oregano
1 can san marzano crushed tomatoes
1 teaspoon crushed red pepper
¾ lb. peeled and deveined medium shrimp (I find them at Publix already steamed and ready to eat)
1 box whole wheat spaghetti

Preparation:

Heat olive oil in a large pan over medium-high heat. Add chopped onion (or onion powder), chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Reduce the heat to medium temperature and add next 4 ingredients; cook 2 minutes. Add the can of crushed tomatoes and crushed red pepper then cover, reduce heat, and simmer 5-7 minutes. Add shrimp; cook 2 minutes. Let stand 5 minutes.

As the sauce is cooking, cook the spaghetti according to the package directions. Once the pasta is “al dente”, drain the pasta and return them back to the pot. Add the sauce on top of the pasta and mix them together.

Wasabi Panko Crusted Pork Chops

I love the spice and flavors of Asian cuisine and am always looking for new recipes to try out. I found this recipe on cookinglight.com and decided to make a few changes. Firstly you must understand that my boyfriend does not like onions, tomatoes or mushrooms, therefore I must omit these ingredients. However, I have decided that I will start including them into my recipes as “optional” for those of you, like me, who love those ingredients. Secondly, I like my protein tender. I am always afraid of working with chicken or pork without marinating it prior to cooking it. I find that marinating it always helps add a nice texture and flavor to my meats. I prefer marinating in plastic bags because it is easy to clean up and it allows you to evenly coat the meat.

Yield: 4 servings

Ingredients:

For the Marinade:
1 tablespoon honey
3 tablespoons low-sodium soy sauce
¾-1 pound boneless center-cut loin pork chops
1 plastic bag (big enough to hold the pork)
For the Crust:
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
For Cooking and Making the Sauce:
1 teaspoon peanut oil or olive oil
Cooking spray
1/8 teaspoon salt
1 tablespoon ground ginger
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 teaspoon wasabi paste (or more according to the level of spice you like)
1/3 cup thinly sliced green onions (optional)


Preparation:
1. Place the pork in the plastic bag and cover with the honey and soy sauce. Close the bag and shake it until the pork is evenly coated with all of the ingredients. Place the bag in the refrigerator for at least an hour.









2. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
3. Heat peanut oil or olive oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
4. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
I served my broccoli fried rice. It was delicious!

Lower Calorie Oatmeal Chocolate Chip Cookies

Over the 4th of July weekend, my roommate and I were craving sweets. She sent me the link for these Oatmeal Chocolate Chip Cookies from Cookinglight.com: [http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222051] The recipe looked simple and the best part was that they were low-calorie. We proceeded with making the cookies and even replaced the sugar with Splenda to make it even lower in calories. We went to spoon the cookies onto the sheet and only made 12. We read over the recipe and noticed that the nutritional information is based on 1 cookie out of a batch of 24. I don't know how they were able to get 24 cookies out of this batch. We figured since we replaced the sugar with Splenda we were in the clear. Although I don't know the exact nutritional value per cookie for this recipe, I am pretty sure they are less in calories and fat than your regular cut and bake cookies.

Ingredients
1/2 cup Splenda
1/2 cup packed Splenda brown sugar
1/3 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup regular oats
1/2 cup chocolate chips
Cooking spray


Preparation
Preheat oven to 350°.
Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.

Filbert's Day at the Pool

I am worried that we do not receive enough sunlight on our balcony. Filbert was looking a little droopy this morning and I couldn't just leave him in the shade for the whole day. Therefore, I decided to bring him to the pool. As soon as I set him down I could notice a difference in him. His leaves became brighter and he stood a little taller. I have a feeling I am going to have to do this more often. Any suggestions on how I can keep him alive without much shade???

Featured Restaurant of the Week: BIG PINK

On the weekends, Jimmy always treats me to lunches and dinners! Its great; we always try to go to new places. Lately, we have been going to Big Pink[http://www.bigpinkrestaurant.com/menus/menus.html]. I don't know why it has taken me 3 years to go there but I am glad that we finally tried it out. They are known for their “Real Food for Real People, Really!”. The first time that we went was for lunch. The endless options made it difficult for us to pick one dish. After reviewing the extensive menu that is filled with breakfast items (that are served all day), salads, wraps, and even a TV dinner, Jimmy got the "Carolina Pulled Pork Sandwich" with fries (sandwiches normally come with chips) and I ordered the "Middle Eastern Chopped '9 Veggie' Salad" with salmon. The portions were huge. The pork was the best we have tried on the beach. It is not your typical vinegar based East-Carolina style BBQ but the sauce was still sweet 'n tangy. Their famous bucket of hand cut fries did not disappoint; they were perfectly crisped and seasoned..oh and did I mention they come in a bucket?? I can't wait to try the bucket of sweet potato ones! My meal was also great. It was like the never ending bowl of salad. I kept eating and it just never disappeared. Normally, I never get stuffed; but this salad did the trick. It was filled with 9 veggies and the salmon was tender and flaky. It is served with warm pita bread and a very flavorful tahini dressing. Although we were completely stuffed we just had to take a glance at the dessert menu. Yet again, it was a plethora of phenomenal choices of homemade goodness. We decided we would wait to come just for dessert one night. Well later that afternoon, as Jimmy and I were deciding where to go for dinner, we looked at each other and knew there was only place to go...Big Pink! It had to be done, dessert for dinner. We rode our bikes back to the restaurant for round 2. This time we were able to sit in one of their spacious, retro decorated booths. Our waitress brought us the menu and once again we had no idea what to choose. So we ordered not one, not two, but three desserts! We had the banana cream pie, peanut butter pie and waffle sundae.


The banana cream pie was everything I could have hope for: flaky crust, a layer of bananas, creamy pudding, loaded with whipped cream and then topped with a cherry.










The peanut butter pie was not what I was expecting at all. It had a thick chocolate graham cracker crust and a cheesecake-like peanut butter filling. It was rich, smooth and decadent.





Last but absolutely not least, the waffle sundae. These waffles have to be the absolute BEST waffles I have had in a LOONG time. It is a hot malted waffled, with a scoop of haagen-dazs vanilla ice cream, topped with whipped cream and..the best part...rainbow sprinkles!




We CRUSHED the waffle, and the banana cream pie. All that was left was a piece of the peanut butter pie. I can't wait to try the "Hot Malted Waffle Ice Cream Tower".

Filbert's first photo!

Catching the last afternoon rays while enjoying the bay view.

BBQ Chicken

Recently we went to a William Sonoma free cooking demonstration (if you have not been to one, they are great and I highly recommend them: http://www.williams-sonoma.com/cust/storeevents/index.cfm). It was all about Grilling and BBQ. We were able to sample a variety of their BBQ sauces and rubs. One taste of the Smokehouse Rub and we knew we had to buy it! I use it in this recipe because it helps create those smokey flavors of a good BBQ. Another great aspect of bbq is that char grilled taste and crispy texture. Since we do not have a grill I adjust the heat of the pan to re-create these flavors and textures. Also, when I was marinating the chicken, I didn’t use measuring utensils. Therefore, I listed an approximate amount for ya’ll. If I haven’t explained my cooking methods well, please do not hesitate to ask me questions. This is truly an easy and great recipe!

Ingredients:
4 Chicken Breasts
½ cup Jack Daniels BBQ Original no. 7 sauce

For Marinade:
4 tablespoons William Sonoma Smokehouse Rub
[http://www.williams-sonoma.com/products/sku9593302/index.cfm?pkey=cfodpnthrb]
1 cup Jack Daniels BBQ Original no.7 sauce
2 plastic bags

Preparation:
1. Marinate the chicken for an hour prior to cooking. I like marinating my chicken in plastic bags so that I can easily dispose of the bags when I am done. However, you can also use Tupperware, bowls, baking pan, or anything else that can be easily covered and stored in the refrigerator. If you are using plastic bags, place 2 chicken breasts in each bag. Then divide the rub and bbq sauce evenly amongst the bags to coat the chicken. If you feel like you need more rub or bbq sauce by all means add it! You just want to make sure all the chicken breasts are coated with the 2 ingredients. Zip up the plastic baggies and place them in the refrigerator.

2. Spray a pan with nonstick spray. Heat it over high heat. Sear the chicken on high heat for a couple minutes on each side. Immediately lower the heat to a medium setting and cover the pan with a lid to finish cooking the chicken. Once the chicken is completely done, remove from the pan and brush the chicken with more of the Jack Daniels BBQ sauce. Enjoy!

Curried Chicken Penne with Fresh Mango Chutney

I can not take full credit for this recipe. I made a couple amendments to the Cooking Light, JUNE 2004 recipe. I began to love curry while I was living in Sydney, Australia. As you can imagine, there are many Asian restaurants in the city. I was really drawn towards both the Vietnamese and Thai cuisine for their light, simple and flavorful dishes. Although this dish is traditionally served with white rice, I prefer either brown rice or whole wheat pasta.


Serves 4

Ingredients
Chutney:
2 cups diced peeled ripe mango (about 2 mangoes)**
1 cup finely chopped onion
1/2 cup water
2 tablespoons Splenda brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon salt
Chicken:
1 teaspoon olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup light coconut milk
2 tablespoons Splenda sugar
1 teaspoon salt
1 1/2 teaspoons red curry paste
2 cups broccoli florets (I use frozen broccoli)
3 cups uncooked whole wheat penne rigate

Preparation:

1. To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally. Remove from the pan and put into a bowl.
2. To prepare the chicken heat oil in the same pan that you cooked the chutney in (it adds a nice glaze to the chicken), over medium-high heat. Add garlic and chicken; sauté 5 minutes. In a bowl, combine coconut milk and next 3 ingredients, stirring with a whisk. Add the coconut mixture to the pan; bring to a simmer. Add broccoli; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney. Drain the pasta from the pot. Place the pasta and sauce in the pot and toss well to combine (In case you missed my spiel about mixing everything in a pot instead of a pan, I just find it easier to do it this way. Since I am prone to make a mess, this method allows me to thoroughly incorporate the sauce into the pasta)

**you can also use frozen mangoes; I tried 2 cups of frozen mangoes in the recipe last night and it still came out scrumptious!

Filbert

Let me introduce you to Filbert, he is the newest member to our family! Filbert is our basil plant. Yes, he is a sweet basil plant. I bought him earlier today at Whole Foods. This is the first time I have ever grown anything! I am very excited. I am looking forward to tomato sauces with the sweet taste of a basil leaf, whole wheat margharita pizzas topped with fresh basil leaves, and above all FRESH pesto sauce! I know it will take some time before our baby produces enough leaves for a whole batch of pesto but I am excited to share this experience of keeping Filbert alive and well with everyone. I bought some special "food" from Whole Foods for him. After feeding him with 1 teaspoon of food and water, I placed him on the balcony to catch the last rays of the afternoon sun. Everything was going well until we were hit with a terential thunderstorm. It was time for my afternoon work out but I didn't want to leave Filbert alone on the balcony. I created a blockade around him using our cooler and prayed for the best. By the time I returned from the gym, the storm had past and Filbert was still standing! Day 1: Filbert is still alive...success. [Picture of our baby will be posted soon]

Turkey Meatballs

Turkey Meatballs

The last time I made meatballs, I was a little girl helping my mother mold the meat into balls. I remember loving to shmush the meat concoction in between my fingers. Although I made an absolute mess, I was able to assemble a few edible meatballs. I waited patiently by the stove as my mother browned them, and then added her home made tomato sauce. The end result was a bold flavor that incorporated many spices and herbs. Since that night, I have never made meatballs (I know, shocking, an Italian that has never made meatballs). Therefore, I decided to create my own version of my momma’s meatballs. It was definitely a success. It was spicy, moist, flavorful, and comforting all at the same time! I hope you enjoy!

Serves 2 (with plenty of leftovers for the next day) to 4

Ingredients:

For Meatballs:

• 1 lb turkey
• 1 egg, beaten
• 1 teaspoon Italian seasoning
• ½ cup Panko bread crumbs
• ½ teaspoon red chili flakes
• ½ teaspoon minced onion
• 2 garlic cloves chopped finely
• Non-stick spray

For the Sauce:

• 1 ½ cans San Marzano crushed tomatoes
• 2 teaspoons crushed red chili peppers (Add only if you like heat in your dishes!!)
• 1 teaspoon Italian seasoning
• 1 box whole wheat spaghetti

Preparation:

Place the turkey and the next 6 ingredients in a bowl. I like to mix it with my hands, but if this grosses you out, mix the meat with a spoon until well blended. Roll meat into 1 inch diameter balls and place onto a plate.

Spray a pan and then heat on medium high heat. Place the turkey balls in the pan and cook for 2-3 minutes, or until browned. Then flip the balls so that they brown on the other side and are almost entirely cooked through.

Open the cans of San Marzano crushed tomatoes. Add them to the turkey meat balls. Reduce the heat to a medium temperature. Add 2 teaspoons of crushed red chili pepper, and 1 teaspoon of Italian seasoning. Cover and let simmer until the turkey meat balls are completely cooked through.

In the meantime, heat a pot with water (with a dash of salt added) for the pasta. Cook the pasta as directed on the box. Be sure to check it every couple of minutes so that it does not overcook! Us Italians like our pasta al dente :)

Once the pasta is done, drain it and return it to the pot. Pour the meatball sauce over the pasta. I have found that it is easier to blend the pasta and sauce in a pot rather than the pan. After the pasta has been well tossed in the sauce it is ready to serve! Serve with Parmigiano-Reggiano (parmesan cheese) or for you lactose intolerant people, like me, melt a piece of veggie mozzarella cheese on top; it’s fantastic! Enjoy!

Healthy Fried Rice with Broccoli

We had this last night and it was great! Very flavorful, and quick. I served it as a side but this could be a great main dish. Add some chicken, pork, shrimp or beef. I would suggest marinating the protein in soy sauce and a teaspoon of honey. Then brown it or grill it before adding it to the rice.

Serves 2

1 cup broccoli florets (sometimes I use frozen broccoli)
2 eggs
1 tablespoons water
1 tablespoon sesame oil, divided
1 teaspoon ground ginger
1 garlic clove, minced
1 pouch microwaveable whole wheat rice
¼ cup fat-free, less-sodium chicken broth
2 tablespoons low-sodium soy sauce

Preparation:

Steam broccoli until crisp-tender.

Whisk eggs and 1 tablespoon water. Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium high heat. Add egg mixture; stir-fry for 1 minute or until eggs are soft-scrambled, stirring constantly. Remove egg mixture from pan.

Add 2 teaspoons oil to pan. Add ginger and garlic; stir-fry for 30 seconds. Add rice; stir-fry 3 minutes. Add broccoli and broth; cook 1 minute. Add cooked eggs and soy sauce; stir-fry 1 minute or until thoroughly heated.

Monkey Spunk Pie

4 6oz ramekins

Nilla Wafer crust:
3 tablespoons butter melted
46 nilla wafers
4 nilla wafers for garnish

Banana Layer:
3 bananas
2 tablespoons butter
2 tablespoons brown sugar
2 teaspoons cinnamon

Pudding Layer:
Instant vanilla pudding
3 cups milk

Whipped Cream Layer:
1.5 cups heavy whipping cream
1 tsp vanilla extract
1 tablespoon light brown sugar


Preheat the over to 375*F

For the crust put the Nilla Wafers and melted butter in a food processor. Blend until the cookies become crumbs. Press mixture into bottom and sides of four 6oz ramekins. Place into the oven until lightly browned (7mins).

While the crust is in the oven prepare the rest of the layers.

For the bananas, cut them into slices. In a large fry pan, over medium-high heat, melt the butter and sugar. Place the banana slices into the butter and sprinkle the cinnamon on top. Fry the bananas until golden brown. Remove from the pan and place on the side to slightly cool.

For the vanilla layer:
1 package instant vanilla pudding made according to the directions on the box. Usually consists of 1 package and 3 cups of cold milk. Whisk for 2 minutes. Then let the pudding set.

Whipped Cream Layer
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.

Assembling the pie:
After the crusts come out of the oven, allow them to cool for 10 minutes. Then place a layer of caramelized bananas on top of the crust. Follow this layer with the vanilla pudding and then the whipped cream Garnish with one caramelized banana slice and vanilla wafer.

Island Passion Cakes

Cupcakes

• 1 1/4 cups sifted all purpose flour (sifted, then measured)
• 1/2 cup sweetened flaked coconut
• 1/2 cup dry-roasted macadamia nuts
• ¼ chopped crystallized ginger
• 1 ¾ teaspoons ground cinnamon
• 1 ¼ teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cups sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoons vanilla extract
• 2 jars of baby carrot food
• 2-ounce crushed pineapple in its own juice, well drained

Frosting

• 1 8-ounce packages Philadelphia-brand cream cheese, room temperature
  (1 sticks) unsalted butter, room temperature
• 1 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

Directions:

Preheat oven to 350°F.

Line cupcake pans with paper liners.

For Cupcakes:
1. Combine 1/4 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped.

2. Whisk remaining 1 cup flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

3. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Beat in carrot baby food. Stir in coconut-macadamia mixture and crushed pineapple. Divide batter among muffin tins. Bake until tester inserted into center of cakes comes out clean (about 20-25 mins)

For Icing:
Beat cream cheese and butter until smooth. Beat in powdered sugar, then both extracts.

Once the cupcakes have cooled, frost with the icing.

"Cesar" Salad Wrap

Serves 1:

For the Dressing:

• 300 gram lite silk tofu
• 4 anchovies
• 1 tbsp Dijon mustard
• ½ Lemon juice
• 1 tsp salt

For the Wrap:

• 2 tbsp "Cesar" dressing
• 1 can tuna or chopped chicken breast or 1 can salmon or fresh salmon or tofu (as you can see you can add any protein you like!)
• 1 cup lettuce
• 5 cherry tomatoes, sliced
• 4 slices of cucumber, chopped
• 1 whole wheat tortilla wrap

For the Dressing:
Blend the 5 ingredients in a blender until well mixed. This makes approximately 1 cup of dressing. It can be stored in the refrigerator for 3-4 days.

Assemble the Wrap:
In tupperware, add your protein of choice, salad, tomatoes, cucumbers, and 2 tablespoons of the dressing. Place the lid on the tupperware and give it a shake. From here you can either place the salad mixture onto a tortilla wrap and roll it up OR you can heat up the tortilla wrap in a pan (for a minute) or in the microwave (for a few seconds), then add the salad mixture and roll it up.

This is one of my favorite lunches. Once the dressing is done, this is a quick and healthy lunch.

Roasted Banana Bars

• 2 cups sliced ripe bananas (about 3-4)
• 1/3 cup packed Splenda brown sugar mix
• 1 tablespoon butter, chilled and cut into small pieces
• 2 1/4 cup whole wheat pastry flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup nonfat buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup butter, softened
• 1/4 cup nonfat Fage yogurt
• 1 1/4 cup Splenda
• 1 egg
• 2 egg whiles
• Baking Spray

For Frosting:

• 1/4 cup butter
• 2 cups powdered sugar
• 1/3 cup 1/3-less fat cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Preparation:

Preheat oven to 400 F
1. To prepare bars, combine banana, Splenda brown sugar mix, 1 tablespoon chopped butter in an 8-inch square baking dish. Bake at 400 for 30 minutes stirring after 15 minutes. Cool Slightly.
Reduce the oven temperature to 375
2.Lightly spoon cake flour into dry measuring cups; level with a knife. Combine whole wheat pastry flour, baking soda and baking powder in a medium bow. Combine banana mixture, buttermilk and 1 teaspoon vanilla in another medium bowl. Place ¼ cup butter and Splenda in a large bowl; beat with mixer at medium speed until well blended (3-5 minutes). Add yogurt and blend for another couple of minutes. Add 1 egg to the sugar mixture and blend well.
3. Place the 2 egg whites in a clean bowl and with clean beater, whip the egg whites until a stiff peak occurs.
4. Alternate adding the flour mixture and the banana mixture to the sugar mixture, beginning and ending with the flour mixture.
5. Fold in the egg whites until completely combined.
6. Pour batter into an 8-inch baking pan coated with the baking spray. Bake at 375 for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
7. To prepare frosting. Melt the butter in a bowl in the microwave. Cool slightly. Combine the butter, powered sugar, cream cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

This dessert is great served warm. Store the bars in the refrigerator. When you are ready for a piece, place a slice in the microwave for 20-30 seconds. The end result is a warm, moist, yummy, semi-healthy treat!