Recipe: Mini Breakfast Pizza

I've been dying to make a breakfast pizza with an over easy egg on top.  I had some whole wheat flat bread (from Trader Joe's) and decided to make the perfect individual pie.  This recipe was super easy and I used a lot of the ingredients I had bought to make my greek salad earlier in the week.  Can't wait to make this more often, or make for friends for brunch!

Mini Breakfast Pizza

Ingredients:

1 whole wheat flat bread (try Middle Eastern Flatbread from Trader Joe's)

Sliced sugar plum tomatoes (add as many as you wish)

1 tbsp chopped flat leaf parsely

1 tbsp sliced shallots (or red onions)

1 tbsp olive oil (I used Garlic flavored olive oil)

2 tbsps shaved parmesan cheese (I don't feel guilty for adding more since parmesan is pretty low cal!)

1 egg

Spread olive oil on flatbread.  Add shallots, sliced tomatoes, parsely and parmesan cheese.  Crack egg in center of flatbread.  Add salt and pepper to taste.

Bake in a baking sheet on 450 degrees for about 8-10 minutes or until egg is cooked.  (I cooked the egg over easy so it runs when you slice into it)

Recipe: Bathing Suit-Friendly Greek Salad

Happy official first day of summer!  I always crave Greek Salads during this time of year a) because it's cool and refreshing and b) it's easy on the calories and bathing suit-friendly!  I added some mint and flat-leaf parsley to brighten up the flavors! Enjoy!

Bathing Suit-Friendly Greek Salad

Ingredients:

1 cup Organic mini cherry tomatoes (sliced in halves)

1 cup cucumber (diced)

1/2 cup red onion (sliced thick or to your liking)

2 tbsps Fat Free Feta

2 tbsps Extra Virgin Olive Oil (use the good kind)

chopped mint leaves (to taste)

chopped flat leaf parsley (to taste)

Squeeze half a lemon

Salt and pepper to tast

Toss all ingredients together in a large bowl.  Sprinkle feta on top and serve.  *Make a big batch early in the week and portion out for a healthy lunch all week long.  Serve with 1/2 a whole wheat pita.

Recipe: Easy Veggie Stir-Fry with Tofu

Just bought a wok from Cost Plus World Market and was really excited to try it out.  I've heard woks are super easy to cook with and only takes a couple minutes.


This recipe was made-up on the fly with whatever veggies I had in my fridge, and others my friends brought along.  (I invited some girlfriends over for dinner and this was perfect dish for sharing) And very healthy!


Veggie Stir-Fry with Tofu


Ingredients:
Diced white onions
1 tsp chopped garlic
Chopped kale
Chopped brocoli
Sliced mushrooms
Green beans
Chopped carrots
Sliced almonds (for garnish)
Any asian stir-fry sauce (I used Mae Poy Sweet Chili Sauce available at most grocery stores)
Extra-firm tofu (chopped into cubes)


Heat wok on stove with a spray of canola oil spray.


First sautee onions and garlic.  Add tofu.  Gradually add the rest of the ingredients according to their cooking time (veggies that take longer to cook go in first)  I added in the broccoli, carrots, kale, green beans, and lastly the mushrooms.


Add in sauce and stir around until veggies are tender.  Sprinkle sliced almonds for garnish.

Chinese Take Out: Yum Yum Hunan (Pac Heights)

Prawns with Veggies

Found a yummy yet healthy Chinese take out spot that could possibly be added to my take-out speed dial list.  I actually yelp'd "healthy chinese food" and Yum Yum Hunan popped up.  It had 4 star reviews so I checked out their menu.  They had tons of options for vegetarians and seafood options if you eat fish.


I ordered the Prawns with veggies which came with a nice mix of broccoli, snap peas, corn, zucchini, carrots and tomato (a few added veggies that aren't typically in this dish) The prawns were sauteed and it didn't feel too greasy or unhealthy.  I also ordered a spinach and tofu soup which also had button mushrooms and egg.  It tasted like a wonton soup and was also really good.  Last, I ordered veggie dumplings- 5 came in an order for $4.50 and they were just OK. It had too much dough and could have been filled with more veggies.


Definitely recommend this place if you're looking for a go-to Chinese delivery/take-out spot.

Recipe: Really Simple Quiche

Broccoli and white onion quiche served with a side salad

This is an easy quiche recipe that my sister got from Real Simple.  Quiche is not only a great brunch item, but it makes for a perfect lunch or dinner meal when paired with a side salad.


Follow the basic Real Simple basic quiche recipe then add in your own toppings like broccoli, mushroom, onion, etc.


Real Simple Basic Quiche


Ingredients:

• 1 9-inch refrigerated piecrust (I use a whole wheat kind)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• Kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, chopped
• 4 large eggs
• 3/4 cup half-and-half
• 1/8 teaspoon ground nutmeg (optional)
• 8 ounces Gruyere, grated (you can also use fresh shredded parmesan cheese for a lighter option)
• 2 cups chopped vegetables of choice (mushroom, broccoli, asparagus, etc)
• 
  
• Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
• 
  
• Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and vegetable of choice and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
• 
  
• In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
• 
  
• Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. 

Recipe: T.P.E (Tuna, Potato, Egg Salad)

Sundays are my cooking day.  I usually do my food shop then cook up my meals for the week.  Today I made my T.P.E (Tuna, Potato, Egg Salad).  This salad is a take on the salad I found at the deli counter at Real Food Daily in the Marina.  It was such an interesting trio and I love that it's packed with protein and blends three of my favorite salads.  These types of salads usually use mayo but since I despise mayo, this is topped off with my usual olive oil, sea salt and lemon pepper.  The egg yolk adds a little creaminess so it's not too dry.

T.P.E (Tuna, potato, egg salad)

Ingredients:

3 cans of canned albacore white tuna (in water or olive oil)

3 hard boiled eggs

Handful of small boiled potatoes

Grilled asparagus spears

diced green onions

diced red onions

lemon pepper

sea salt 

Olive oil

Toss tuna in a large bowl then egg and potatoes.  Drizzle olive oil, sea salt and lemon pepper.  Add the rest of the ingredients and mix together.  

Pack them up in individual containers and you're all set for lunch for the week.

Recipe: Strawberry, Apple Salad

This reminds me of the perfect summer salad recipe.  Light and refreshing!  Thanks to Nicole and Tracy for passing this along to share, who got the recipe from their friend Cristy.  The great thing about this one is that you can substitute it with any fruit or lettuce you like!

Strawberry, Apple Salad
Ingredients:
Add any kind of lettuce you wish
Sliced strawberries
Sliced green apples
Sliced almonds
Olive oil & fresh squeezed lemon juice

Salt and pepper

Recipe: Salmon, Bruschetta Salad

Just came up with this salad from some of the leftover salmon and Trader Joe's Bruschetta topping I made last night.  I tossed together a few random things I had in my fridge and it ended up really good!  The garlic, basil flavors from the Bruschetta adds so much flavor so you don't need to add cheese or even a flavored dressing to it.


Salmon, Bruschetta Salad


Ingredients:
2 cups spinach leaves
1 small boiled red potato, cubed
1 hard boiled egg, chopped
2 tbsp Trader Joe's Bruschetta sauce, drain liquid
2 tbsp Olive oil
3 oz grilled salmon, sliced
Lemon pepper
Sea salt


Toss spinach leaves in a Glad plastic container.  Toss toppings on top and drizzle olive oil, salt and pepper.  Shake to coat olive oil evenly.

Recipe: Salmon Bruschetta

I'm a vegetarian but still eat seafood so technically I'm a pescatarian.  I love making grilled salmon and I usually season it with a little lemon pepper and sea salt and grill it on my grill pan.  Sometimes the salmon could use a little kick so I tried putting a little bit of this Trader Joe's Bruschetta Sauce on top to act like a relish.  It was quite tasty and the best part is that 2 tablespoons of it is only 20 calories!  Such an easy way to fancy up some salmon!

Recipe: Kale Coloré Salad

I've been wanting to try a recipe using kale and am so obsessed with this one inspired by a salad I tried at my friend Erin's potluck dinner! This salad has a sweetness to it and hint of spice, which pairs so nicely with the bitterness of kale.  It's flavorful, packed with nutrients and so pretty to look at! I usually make a big batch on Sundays and portion them out to take to lunch during the week.

Kale Coloré Salad

2 bunches of Kale (it will look like a lot but it wilts down like Spinach)

2 red bell peppers, sliced

1/2 red onion, chopped

2 carrots, chopped

Cilantro leaves

1 can Corn or Hominy

1/4 cup vegetable stock

1 tbsp of sugar (to taste)

pinch or 2 of crushed red pepper flakes

1 tbsp crushed garlic 

In a large deep pan, heat the veggie broth and garlic together.  Add in the sugar and crushed red pepper flakes. Add in the kale and sautee on low heat until it wilts.   Then add remaining ingredients and toss together on low heat. I add cilantro in the pot and also sprinkle a few more when I plate it.  I love cilantro so I add a lot in. 

Eat warm or cold.  

Audrey's Recipe: Simple Salad

This salad recipe is one of my go to recipes when I want something fast and easy.  I tend to make it for dinner after a late night at work when I don't want to eat something heavy, but still pack in some protein and nutrition. And, I always have these ingredients in my fridge.

Simple Salad Recipe

2 cups arugula

chopped red onion

shredded parmesan cheese (I love the fresh version usually in the deli section)

1 fried egg

olive oil

sea salt and pepper

Cook one fried egg as you like it.  (I prefer mine over medium.)  Toss arugula, chopped red onion and parmesan cheese into a Glad plastic container.  Drizzle olive oil and salt and pepper.  Close with lid and shake salad to evenly coat with olive oil.  Plate salad and place fried egg on top.


*Note: most of my salad recipes only use Olive oil and sea salt and pepper for dressing.  I like to add in a lot of flavorful toppings that don't require much dressing, which makes it even more healthy.  I'd recommend investing in a good, sweeter olive oil or even some flavored ones like a lemon-infused.  We Olive in the Marina carries a great selection of olive oils or the vendors in the Ferry building.