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.

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Chunky Jicama Salsa & Dip Recipe Using Tahini Sauce (Part 2)

Hello again!  I hope you survived Valentine’s Day craze.  It’s time to move on; do new things and…publish a new post.  🙂

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Spring salad and baked salmon with Jicama salsa

As I mentioned in my previous post, I wanted to show you just how versatile Tahini Sauce is.  Here’s another recipe that you can use as a topping to add flavor to salmon or any fish; Chunky Jicama salsa.  It is very pleasing to the palate.  The crunch from biting the Jicama is so refreshing, and the tricolor tomatoes make this dish so colorful, and the cilantro and tahini sauce, full of flavor.  This sweet, tangy, and spicy salsa is also a  delicious addition to salads.

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If you made the sauce ahead of time and stored it in a refrigerator, leave the sauce at room temperature for at least 10 minutes before drizzling to salads.

To those of you who are not familiar with Jicama (pronounced hee-cama), it is a root vegetable.  Filipinos call it Singkamas (pronounced sing-kah-mas).  It’s bulbous in shape and has brown skin.  The texture is similar to turnip. The flesh  is white, crisp and can be eaten raw or cooked.  Jicama is a low-calorie food and high in vitamin C.   I’ve read that its juice offers a tremendous amount of health properties that make a great immunity booster drink, which gives me an idea of a Jicama smoothie recipe.  It also reminded me of a snack my sister and I used to eat growing up.  It’s jicama slices served with a vinegar dipping sauce infused with garlic and chili peppers and seasoned with salt and black pepper.  It was a very common snack back then.

CHUNKY JICAMA SALSA

Ingredients:

  • 1 small jicama, cubed in small bite pieces
  • 10-12 tricolor cherry or grape tomatoes (brown, orange, and red), halves
  • 2 tablespoons chopped cilantro
  • 2 heaping tablespoons prepared Tahini sauce (or more to taste)
  • salt and pepper to taste

Combine jicama, tomatoes and cilantro in a medium bowl.  Add the Tahini sauce.  Toss or stir well to combine.  Season with salt and pepper to taste.  Use as a topping for salads or fish.  How is that for easy and delicious?  Not to mention, quick and healthy.

TAHINI SAUCE AS A DIP:   CHUNKY AVOCADO DIP

 Ingredients:

  • 1 ripe whole avocado, cubed in small bite pieces
  • 2 heaping tablespoons of the prepared Tahini sauce
  • 1/4 cup diced red bell peppers, plus more for garnish
  • 2 tablespoons chopped cilantro, plus more for garnish
  • juice of 1/2 lime
  • salt and pepper to taste

Combine the avocado, diced red bell peppers, chopped cilantro and lime in a medium bowl.  Season with salt and pepper.  Add the Tahini sauce.  Mash some of the avocado.  Stir well to combine. Transfer in a serving bowl.  Garnish with diced red bell peppers and cilantro.  Serve with your favorite chips.

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Chunky Avocado Salsa with Kale, Carrots, and Spinach Chips

FOOD FOR THOUGHT:

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Did you know Avocado is reach in Omega-9 fatty acids?   Omega-9 fatty acids are one of the building blocks of healthy skin. One of the main avocado skin benefits comes from their high oleic acid content. This monounsaturated fatty acid maintains moisture in the epidermal layer of your skin, helping to make it soft and moisturized. Oleic acid is also involved in regenerating damaged skin cells and reducing redness and irritation.  For more information, read it from the source here.

Thank you once again for following Anna’s Cuisine.  All of the recipes you find on this blog are original unless otherwise stated.  If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.

Have  a great day!

~Anna B

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©annascuisine.wordpress.com (2013-2014)   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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Green Smoothie

CSC_0287How’s this for a refreshing breakfast?  Avocado, Kiwi, tofu, unsweetened flax milk nothing more; tangy and delicious!  A simple, healthy, very easy to prepare smoothie to start your day.  You can add sugar or honey if you want, but I prefer mine unsweetened.  Enjoy!

Ingredients:

  • 1 cup unsweetened Flax milk (only 25 calories, 2.5 g fat, 1,200 mg omega fatty acids)
  • 1 Kiwi, sliced
  • Flesh of 1 ripe avocado
  • raw honey or sugar (optional)
  • 2 oz. soft organic tofu (for protein; optional)
  • 6 ice cubes

Put all the ingredients in a blender and blend until smooth.  Pour in a tumbler glass or champagne glasses if you want to serve it with style.  Garnish with a slice of kiwi, flax seeds, and chia seeds.  Beautiful, green goodness!  Mm…mm!

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©annascuisine.wordpress.com (2013-2014)   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.

Avocado Pancakes

It was breakfast time in North Carolina.  What a way to feed four hungry boys other than pancakes?  I came up with pancakes that will definitely satisfy even a man with voracious appetite.  These pancakes are like thick crepes.  They’re dense, but very moist and delicious.  So, if you like crepes, you’ll like these pancakes.

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It’s really nice to get away from city life sometimes and go to the countryside.  It’s my way to unwind.  I love being surrounded with nature.  I love to sit on the front porch while drinking green tea with a view of blooming flowers, fruit trees, and vegetables.   Yes, that’s me and my love of nature.  Did you ever visit a vegetable garden at sunrise or before everyone wakes up?  I have.  I don’t know about you, but for me, it’s liberating.  It makes me appreciate nature’s bounty just looking at all the fruits and vegetables.  It brings me joy.  That feeling just soothes my nerves.

Anyway, here’s a picture of a basket full of organic vegetables from my sister’s garden.

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Okay, let’s have breakfast.  Prepare the ingredients.

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 Ingredients:

  • 1 cup of pancake flour
  • 1 cup of almond milk (only has 30 calories)
  • 1 egg
  • 1 avocado, pitted
  • 1/2 cup walnuts, coarsely chopped
  • coconut and vanilla flavored yogurt
  • toasted coconut for garnish
  • raspberry for garnish
  • oil for coating the skillet or griddle

Preparation Methods:

Scoop the avocado flesh and place it in the bowl and mash it .  Set aside.

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In another bowl, mix the pancake flour, eggs, and almond milk until smooth.  Add the avocado and chopped nuts.

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Mix to combine.  Let it stand for 5 minutes.  See, no coloring! It’s all natural.

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Heat skillet or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.

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Here’s a closer look at the pancakes.  You can see chunks of avocado saying hello. 🙂

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Top with coconut and vanilla flavored yogurt with twice the protein from Dannon.  Then sprinkle with toasted coconut and walnuts.  Garnish with raspberry and mint leaves.  Then, drizzle with maple syrup.  We made enough for the boys including pancakes without nuts for my children.  🙂

CSC_0419©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.

Warm Shrimp Salad

My children and I went to visit my sister in North Carolina ( I call it “the countryside”) this past weekend.  She lives in a small town where grocery stores are miles away from her home and the availability of certain vegetables as well as seafood are scarce and over priced.  This is why she grows her own “international” vegetable garden.  In her garden,  you’ll find Chinese long eggplant, Kabucha pumpkin, okra, jalapenos, mint, green beans, different tomatoes, bitter melons, cucumber, and green sweet chilies, bell peppers, and Thai basil.  I had the privileged of using some of her vine-ripe tomatoes, which tasted really sweet.  I was pleased I brought my own spices, some shrimp, avocado and cilantro or I would have searched everywhere for them.  I needed them for the dish I had in mind.  Here’s another way of creating a healthy meal using the same spices in my previous posts.

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Prepare the ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 9 jumbo shrimp, peeled and deveined leaving the tail on or off; your choice
  • a handful of spinach
  • 2 Roma tomatoes, seeded and coarsely chopped
  • 1/8 of large red onion, sliced
  • 1 avocado, pitted and cut into bite-sized pieces
  • Weber’s Roasted Garlic and Herbs seasoning
  • juice of 1/2 lime
  • salt and pepper to taste
  • 2 bib lettuce leaves
  • 3 sprigs cilantro
  • 2 tablespoons olive oil

Cooking Methods:

Generously, sprinkle the shrimp with roasted garlic and herbs seasoning.  Set aside.  Combine the avocado, tomatoes, onions, cilantro, lime juice, salt and pepper in a bowl.  Set aside.  Heat skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes or until opaque.*

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Turn and cook on the other side for 2 minutes or until opaque. *

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Sear the side of the shrimp for 1 to 2 minutes. *

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Remove shrimp from pan and immediately add into the bowl of avocado mixture.

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Mix to incorporate.  Let them get to know each other.

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Place spinach at the bottom of the plate.  Put the bib lettuce on the side.  Arrange shrimp salad on top of the spinach.   You can serve the shrimp  by leaving the tail off, or…

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… leaving the tail on- it’s your choice; either way, it’s delicious!  You can drizzle it with your favorite olive oil dressing or just as is.   I chose to not add any dressing on mine for less calorie intake.  This dish was tasty enough without it.   Mm-mm… good!  Bon appetit!

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Naked Spring Greens Salad

Have some leftovers?  I was starving and I wanted something quick and healthy.  I found I had some leftover pasta and roasted chicken in the fridge. So, I grabbed a bag of mixed greens, pre-made salad dressing, avocado, and shredded Parmesan cheese. I wanted to add some tomatoes, toasted pecans or almonds, sunflower seeds and other healthy additions to make this salad look more appetizing, but I didn’t have any.  Well, as it turned out, it was very delicious and satisfying.  Surely, my tummy was very happy indeed!

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Ingredients:

  • A single serving or a handful of spring mixed greens.
  • ½ cup pulled roasted chicken breast.
  • ½  of pitted, ripe avocado; cubed in bite sizes.
  • ¼ cup cooked whole wheat spiral Rotini pasta or a pasta of your choice
  • 2 tbsp.  Kenn’s “Tableside” Caesar salad dressing or a dressing of your choice
  • A pinch of salt and pepper
  • Shaved or shredded Parmesan cheese (optional)

Instructions:

  1. Wash the spring greens thoroughly.  Drain completely and put in a medium bowl. Add the chicken breast, pasta, and avocado. Season with salt and pepper.
  2. Add the Caesar salad dressing and toss to mix until the dressing is well incorporated. Sprinkle with cheese.

Note:  You can add dried cherries, toasted pecans or almonds, and sunflower seeds to add some crunch as well as adding feta cheese if you wish, but it will still be as delicious without them.

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©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.

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