Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂

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Ingredients:

  • 3 egg whites, scrambled
  • 1 tablespoon olive oil
  • 1 tablespoonful prepared pesto sauce
  • 3 cherry tomatoes, sliced
  • 2 tablespoonful cooked turmeric quinoa
  • 1/8 cup cubed fresh mozzarella cheese
  • flesh of 1/4 ripe avocado, cubed
  • chopped fresh basil for garnish (a must)

Directions:

  1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
  2. Add the egg whites and stir then leave it alone; allowing it to cook.
  3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
  4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
  5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
  6. Serve warm.  Enjoy!

IMG_20140310_111249_792*Notes:

  • Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
  • For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
  • You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
  • The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
  • The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
  • A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful week. 🙂

A.B.

Homemade Magic Beet Pancakes

I’ve been wanting to create different flavors of pancakes for little J & A.  This time, I wanted to add some beet roots.  However, if little J & A see clumps of vegetables in the pancake batter, they might not eat the pancakes.  They don’t mind fruits, but vegetables?  So, I decided to  juice the  beet roots and use its own juice as substitute for the liquid in my recipe.  And what better way to add a beautiful color to the pancakes than beet juice?  Although beet juice has deep purplish color tone, it still made the children think they were eating red velvet pancakes.

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These pancakes came out so fluffy, moist, and flavorful, especially when they’re drizzled with maple syrup.  I wouldn’t recommend blueberry syrup or other fruit flavor syrup on these cuties.  The flavor would clash since these pancakes were made with beet juice and quinoa.  They both have pungent flavors.  The best syrup to complement these mini pancakes is definitely maple syrup.   Yes, I tried the maple syrup and it was very delicious, especially if you put butter on the pancakes.   Little A and J  both asked for more.  🙂

What makes these little cuties magic?   The color changed.  Beet juice reacts to non-acidic cake ingredients like baking soda and turns brown.  I’ve read that if you want to maintain the color, you have to add vinegar in the mixture because of the acid in vinegar, but I didn’t want to add vinegar in the batter.  This may sound unappetizing, but the pancakes do have substantial amount of nutrients in them and this recipe  produces fluffy and moist pancakes as long as you don’t overcook them.  According to WebMD,  beet roots are rich in folate, potassium, vitamin C, fiber, antioxidants, and nitrates.  It also improves blood flow in the brain which enhance performance.  Studies showed that blood flow to the brain improved in healthy elderly people, as measured by MRI.

These pancakes are best to consume as soon as you remove them from the skillet or griddle.

Ingredients:

  • 1 1/2  cup unbromated, unbleached all-purpose flour
  • 1/2 cup quinoa flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon Kosher salt
  • 6 oz. vanilla yogurt
  • 1/2 cup fresh beet juice (about 5 medium beets)
  • 1 cup well-shaken low-fat buttermilk
  • 2 eggs

Directions:

  1. Combine flour, baking soda, and salt in a medium bowl; set aside.
  2. In a large separate bowl, lightly scramble the eggs.
  3. Add the yogurt, buttermilk, and beet juice. Whisk until well combined.
  4. Add the flour mixture and mix well.
  5. Heat skillet over low heat or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet for larger pancakes and about 2 tablespoons batter for mini pancakes.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.

Enjoy them with Maple syrup.  How’s that for easy!

If you like this post and my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Until next time.  Have a great day!

~Anna B.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Here’s a lighter version of the comfort food, breakfast casserole you can feel good about serving your family. It’s made with quinoa, tofu and mostly egg whites and organic vegetables.   A great brunch party food.  A MUST try.

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My husband doesn’t like tofu, but he loves to eat eggs in the morning.  So, I created this “lightened-up” casserole for breakfast one day.  I gave him a slice without telling him what the ingredients were.  He loved it.  He said it wasn’t very filling and that it was tasty.  I had a slice and I loved it! I absolutely prefer this than the meat casserole.

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CSC_0140I had some leftover broccoli and half of a small zucchini from making the Quinoa and Vegetables Stir-fry.   I didn’t want to waste anything, so I used them for this casserole while they were fresh.  I also used the leftover tofu from making  the Spiced Tofu Scramble.

Ingredients:

  • 7 oz. organic tofu (1/2 of the package), crumbled (see instructions here on how to remove excess liquid from tofu)
  • 1 cup cooked red and white quinoa
  • 8 organic egg whites
  • 5 organic egg yolks
  • a handful of small, bite size organic broccoli florets
  • 1/2 cup zucchini, thinly slice in small bite pieces
  • 2 cups (8oz.) low-fat shredded cheddar cheese
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon chicken bouillon
  • 1 stalk of organic green onions, thinly sliced
  • 1/4 of small onions, chopped
  • 1/2 of red bell peppers, cubed in small pieces
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons extra virgin olive oil or vegetable oil
  • ground black pepper

Preparation Methods:

Preheat oven to 350 degrees.  Heat a skillet over medium heat and coat with oil when hot.  Add the garlic and all the onions. Saute until garlic turns brown and onions are translucent.  Add the bell peppers and vegetables and saute stirring occasionally.  Season with chicken bouillon.  Stir.  Cover and cook until broccoli is half cooked.  Turn off heat.  Add the crumbled tofu and quinoa and mix thoroughly.  Transfer half of the stir-fried vegetables at the bottom of an 8 x 8 square glass baking dish.  Sprinkle with the salt and pepper.   Set aside.  In a medium bowl, combine egg white and egg yolks.  Scramble until frothy.  Add the cheese and the remaining vegetables.  Mix to combine.  Pour in the baking dish with the stir-fried vegetables.  Bake for 30-35 minutes  depending on your oven.  Serve warm.  Cover any leftover with Saran wrap to keep it moist.  Refrigerate to avoid spoilage.

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BEAUTY TIP:

For the unused egg yolks, add 1 teaspoon olive oil and mix until well combined.  Soak nails for 5 to 10 minutes twice a week.  The biotin in egg yolk and the triglycerides in olive oil penetrate the nail bed and work to nourish and strengthens nails according to First Magazine.

FOOD FOR THOUGHT:

Did you know Quinoa is not only high in protein, but the protein it supplies is complete protein?   Meaning that it includes all nine essential amino acids.  Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.  Thanks for following Anna’s Cuisine.  Have a great day!

 

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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100th Post, Homemade Organic Blueberry Syrup, Spiced Tofu Scramble, Breakfast, Lunch, Snack, and Dinner Ideas

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Photo Courtesy by Google.com

I finally hit the 100 Post mark.  A big thank you to all my readers and followers for your continued support.  Your visits, compliments, encouragement and kind words are such an inspiration and have helped me made this post possible.  I hope I have inspired some of you in some way and have helped you discover new cooking techniques and new recipes.  I hope that you will continue to support and follow me in my journey.  God bless you all.

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Cinnamon Quinoa Belgian Waffle

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Fall, apples, pumpkins, and soup.  These are favorites during this time of year.  Speaking of apples made me thought of a breakfast favorite when I was still living in Hawaii, the Belgian waffle.   It was served at a local restaurant called “Yum Yum Tree”.  The thing that I like about this breakfast dish is the topping; spiced apples and Macademia nuts then drizzled with maple syrup.   It was so delicious.  I just love the combination.   A friend of mine would always order it every time we went there to eat.

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Yum Yum Tree Restaurant
Photo courtesy of Honolulu Advertiser

However, I am saddened by my discovery that this local restaurant that served this awesome breakfast dish closed in 2005 because the center owner wanted to make way for a new tenant just because they had a month-to-month lease.  It just makes me sad losing a favorite local restaurant.   This restaurant had 42 employees and had been in business in 1982.   It was a favorite breakfast restaurant that most locals went to.

Living away from Hawaii and wanting to go back to visit restaurants I’d come to love and to find out that they no longer in business really makes me emotional.   Besides the Belgian waffle, Yum Yum Tree had an exceptional cornbread you can’t find anywhere.  This was when I’ve come to love cornbread.  I used to go there just to buy cornbread.   They also sold homemade pies.  Oh, the memory!

Anyway, this prompted me to make my very own Belgian waffle using the quinoa flour so my children can enjoy it without having allergic reactions.

Here it is!  The fluffiest, lightest, moist, and most delicious Belgian waffle I’ve ever had.  My children each had two of these waffles.  🙂

Yields:  5 waffles

Ingredients:

  • 1 cup quinoa flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1 (6 oz.) vanilla yogurt
  • 3/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup organic milk (2% fat), plus 1/8 cup
  • 1/4 cup buttermilk
  • Macademia nuts, chopped
  • Lucky Leaf Apple pie filling (available at your local grocery store)

Preparation Methods:

  • Chop the Macademia nuts and set aside.
  • In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon.   Set aside.
  • In a separate bowl, lightly beat eggs.  Add the buttermilk, milk, butter, yogurt, and vanilla extract; mix well.
  • Add half of the flour mixture into the egg mixture and stir until just combined.  Add the remaining flour mixture and whisk until you have a very smooth batter.
  • Cook in a preheated waffle iron according to manufacturer’s directions until golden brown.  Serve with cinnamon apples and sprinkled with Macademia nuts then drizzled with maple syrup.

Topping variations:

  • strawberries and whipped cream
  • banana with toasted coconut
  • peaches and whipped cream
  • pumpkin or cinnamon butter

Note:  You can make the waffles ahead of time and freeze them.   You don’t need to thaw them.  You can cut them in quarters and toast them right away.

Enjoy!

IMG_20131028_172241_741©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Simple Breakfast

Craving carbohydrates and eggs for breakfast?

I was.  And I was thinking of the tofu salad I made with pesto.  I have weird cravings from time to time.  I would eat food for breakfast that are meant  for lunch or dinner.  While I was mixing the ingredients, I thought well, it would be weird if I put an over easy egg, but why not try it anyway?

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Rice is a staple food throughout Asia.  Eating rice most of your life, makes you crave it no matter how hard you try to avoid it or remove it from your diet.   Thank God there’s quinoa, a healthier substitute.  At least you’re not just consuming empty calories.  It’s now my  fave carbohydrates. 🙂

Ingredients:

  • 1 egg, cooked to your personal preference
  • 1 cup cooked quinoa
  • 14 oz. firm or soft tofu, cubed to bite pieces
  • prepared pesto
  • salt
  • tomatoes, coarsely chopped (optional)

Put cubed tofu in a bowl.  Add prepared pesto in a bowl with tofu.  Season with salt according to your taste and toss to incorporate.  Arrange and layer quinoa, a scoop of tofu with pesto, and the over easy egg.  You can add tomatoes and other toppings if you so desire.  Enjoy.

©annascuisine.wordpress.com (2013)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Peach and Coconut Smoothie

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Even though the temperature may get cooler during autumn, there’s never a bad time for a smoothie.   Here’s yet another nutritious and easy smoothie recipe.

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Ingredients:

  • 1 organic peach low-fat yogurt
  • 1 cup ice cubes
  • 1/2  fresh peach
  • 3/4 cup coconut milk (45 calories per 1 cup)
  • 1/4 cup coconut sport strings (optional)

Add all ingredients in a blender and blend until smooth.  Enjoy. 🙂

Autumn Oatmeal

It’s a nutritious breakfast with pumpkin, roasted honey butternut squash, apples, pecans, cashew nuts, peaches and cinnamon flavored oats.  With all these beneficial ingredients, what’s not to like?

Need I say more?

Ingredients:

  • 1 packet (1.58 oz.) instant Quaker Weight Control Cinnamon flavored oatmeal
  • 1 cup water
  • 2 tablespoons pumpkin puree
  • 1 tablespoon golden raisins
  • 1/4 cup Kirkland’s chopped pecan and cashew nuts crisp with cinnamon apples and peaches
  • 1/2 cup roasted honey butternut squash (recipe follows)
  • Lucky leaf apple pie filling (or you can make it from scratch), cut in tiny pieces
  • 1 tablespoon honey or maple syrup (optional)

Preparation Methods:

  • Follow the recipe on the box for the cinnamon flavored oatmeal.  Add the pumpkin puree while cooking.  Stir to combine.  Remove from the stove.
  • Transfer the cooked oatmeal into a small bowl.  Top with butternut squash, raisins, apples, and nuts and drizzle with honey. Lightly sprinkle with ground cinnamon and nutmeg.

Roasted honey butternut squash Recipe ingredients:

  • 1 lb. butternut squash, peeled, seeded and cut in tiny cubes
  • dash of ground cinnamon
  • dash of ground nutmeg
  • honey

Spread the butternut squash on baking sheet.  Season with cinnamon and nutmeg.  Bake at 400 degrees for 20 minutes. Take it out from the oven and drizzle with honey.

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Put it back in the oven and bake for 3-5 minutes.*

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*Note:  Due to variations on all oven, cooking time may require adjustments.

Vitamin C and Beta Carotene Smoothie

Orange juice for vitamin C, pumpkin puree and carrots for beta carotene, plus 22 grams of unsweetened organic whey protein equals delicious and healthy breakfast. Don’t you agree?  🙂

Orange, the color of fall.  Here we are in unofficial fall season, but I have already started consuming pumpkins the last few days.  And, here I am again with more pumpkin recipe. 😀

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I haven’t been feeling well lately, so I thought of combining vitamin C and beta carotene together for a healthy breakfast to fight off a cold.  I prefer my smoothie unsweetened, but you can add honey or agave if you prefer.

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Ingredients:

  • 3/4 cup 100 % Orange Carrot juice
  • 1 cup ice cubes
  • 1/4 cup pumpkin puree
  •  1 scoop organic whey protein
  • 1/2 teaspoon ground cinnamon
  • Agave or honey as sweetener (optional)

Preparation Methods.

Mix all the ingredients in a blender cup.

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Blend and enjoy.   Look at the color!  It looks… so fall. 🙂

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Quick and Healthy Breakfast

School will starts tomorrow and there’s going to be a time where I won’t be able to cook daily.   Some people will end up grabbing something unhealthy from time to time.  This is my emergency breakfast, lunch, or snack and I just want to share with you all.   You can add protein powder if you prefer, but I make it without it.  The protein in the yogurt is sufficient for me.  It has 13 grams of protein plus the protein in almond milk.  You can make this ahead of time and place it in the refrigerator and just grab it when you get hungry.

I normally open up a can of pureed pumpkin and transfer it to a container and put it in the refrigerator until I need it.  One can of pureed pumpkin will last me the entire week or less if I make my other favorite breakfast recipe (see below).  It really helps, especially when I am so hungry and want something quick and healthy.   If you don’t want a canned pureed pumpkin, you can always make it from scratch to take advantage of the abundance of pumpkins this fall.  You can also omit the pumpkin if you prefer.  It’s delicious either way.

Depending on the protein powder you use, one scoop of  vanilla flavor whey protein powder is normally around 140 calories.  You can check it out here for more information.

Ingredients:

  • 1 Chobani low-fat Pineapple Greek yogurt (160 calories, 2.5 grams of fat, 13 grams of protein)
  • 2 tablespoons canned pumpkin puree
  • 3/4 cup unsweetened almond milk (30 calories per 1 cup)
  • dash of cinnamon and nutmeg
  • protein powder (optional)

Mix all ingredients in a tall glass. Stir and enjoy.

For calories information, click the link below.

http://www.calorieking.com/foods/calories-in-pie-filling-pumpkin-canned_f-ZmlkPTY4MDk3.html

Here’s my other favorite breakfast:  1/4 cup pureed pumpkin, 3/4 cup almond milk, dash of nutmeg and cinnamon, and 1 scoop protein powder. Blend and enjoy.

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