Breakfast Quinoa

I made a batch of quinoa for an appetizer I made and thought I would look on Pinterest to see what other ideas I could make with it. As a new mommy, breakfast is a hard thing thing to make/eat every morning. I saw a bunch of overnight oatmeal recipes on Pinterest and thought I could do something similar with my quinoa. The best part about this quick dish is that you can top it with anything you like! I basically went into my pantry picked out my toppings below and it turned out to be so good! I really had to hold myself back from adding chocolate morsels…

Breakfast Quinoa

breakfast quinoa

Ingredients (serves 2)
1 cup coconut milk
1/2 quinoa
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon of any nut butter (I used maple almond butter)
Toppings:
Sliced almonds
Shredded coconut
Cinnamon
Honey
1 sliced banana

Directions
Cook the quinoa per instructions on the box, substituting the water for the coconut milk. After the quinoa cooks, mix in the vanilla extract, nut butter and cinnamon. (You can melt the nut butter in the microwave to incorporate it easier). Add any toppings you’d like, I added the ones listed above. Drizzle with honey, and enjoy! You can serve warm and it will keep well in the refrigerator to heat up the next day too!

Recipe source: http://www.howsweeteats.com/2012/04/breakfast-quinoa/

Fiesta Fish

Yes this fish looks fancy, it is also so delicious! Don’t let the long directions steer you away from this fabulous fish! It is so light and refreshing and I bet it would be even better if you grilled the fish!

Fiesta Fish

fiesta fish

Ingredients
1 lb whitefish of your choice (I used Sole)
Salt and freshly ground black pepper
paprika
Drizzle of olive oil

Onion and Jalapeño quick pickle:
1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced

Avocado and Mango Salsa
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh parsley leaves, plus more for garnish
1/4 cup chives, chopped

Directions
Onion and Jalapeno quick-pickle:
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you bake the fish.

Preheat the oven to 350. Sprinkle each side of the fish with salt, pepper, paprika, and a drizzle of olive oil. Bake until cooked through (about 20 minutes).

While the fish cooks, make the Avocado Mango Salsa:
Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the parsley, chives, and salt and pepper and toss gently to combine.

When the fish is done cooking, coat the fish in the pan with most of the onion and jalapeño mixture and let it marinade for 5 minutes. Save a little to add onto the plate before serving.

To assemble, add the fish to the plate, add some onion and jalapeño mixture on top of the fish, and finish with a scoop of avocado and mango salsa. If there is any juice left to the onion and jalapeño mixture, drizzle that on top as well.

Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/tirado-de-mahi-mahi-recipe.html

5-Minute Healthy Frozen Yogurt

You can now enjoy your favorite dessert right at home, anytime you want! By far the healthiest, easiest, frozen yogurt you will ever make. Mix up the fruit choice to create your favorite fruity concoction!

5-Minute Healthy Frozen Yogurt

healthy frozen yogurt

Ingredients:

1 (16-oz.) bag frozen fruit, frozen solid (I used a tropical medley)
3 Tablespoons agave nectar or honey
1/2 cup plain greek yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

Directions:

Add the frozen fruit, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Recipe source: http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/

Skinny Orange Chicken

We all love the fried orange chicken you can get at asian restaurants. Well here is a healthier version of that guilty pleasure!

Skinny Orange Chicken

skinny orange chicken

Ingredients

ORANGE CHICKEN INGREDIENTS:

  • 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 2 Tbsp. olive oil
  • orange chicken sauce (ingredients below)
  • optional toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

SAUCE INGREDIENTS:

  • 3 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 1/2 tsp. white pepper
  • pinch of crushed red pepper flakes

Directions

  • Season chicken generously with salt and pepper.
  • Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  • While the chicken is cooking, make the orange chicken sauce. Whisk all sauce ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.
  • Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and orange zest.

 

Recipe source: http://www.gimmesomeoven.com/skinny-orange-chicken-recipe/

Honey Garlic Pork Chops

This recipe is most definitely the easiest pork recipe I have. A simple marinade and quick cook makes these pork chops delicious and juicy! With only 4 ingredients, you can’t go wrong with this simple dish.

Honey Garlic Pork Chops

honey garlic pork chops

Ingredients

1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions

Preheat your oven to 300 degrees.

In a shallow dish, whisk together honey, soy sauce, and garlic. Coat chops in the mixture.

Place the pork chops in a baking pan and spoon the remaining sauce on top of the pork chops. Cook for about 20-30 minutes or until the center temperature is at 160 degrees F.

To Grill instead of Bake:
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Recipe source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=59689

Broiled Tilapia with Mustard-Chive Sauce

This is a great easy fish to make for a weeknight meal. It takes only about 15 minutes to prep and cook. The sauce is by far the star of this dish, it would also be great on chicken!

Broiled Tilapia with Mustard-Chive Sauce

broiled tilapia with mustard chive sauce

Ingredients

Fish:
Cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey (I used agave)
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with  cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html

Baked Salmon with Honey, Sesame, Chili, and Teriyaki

I am always looking for a new fish recipe. I saw this recipe on The Chew and knew I had to try it. It has that spicey factor that my husband likes so I thought it would be a good new recipe to try. Needless to say this is a definitely a recipe to keep in mind!

Baked Salmon with Honey, Sesame, Chili and Teriyaki

baked salmon

Ingredients

  • 1/2 cup Soy Sauce
  • 2 teaspoons Dark Sesame Oil
  • 2 Oranges (juiced)
  • 2 tablespoons Honey
  • 1/4 up Scallions (chopped)
  • 1 tablespoon Red Chili Pepper (minced)
  • 2 cloves Garlic (minced)
  • 2 teaspoons Sesame Seeds (toasted)
  • 1 teaspoon Sriracha
  • 2 Salmon Fillets (skin on)

Directions

Mix together all of the ingredients except the Salmon. Place the Salmon in the marinade and cover in the fridge for 2 hours.  Remove Salmon from the fridge while oven is preheating. Preheat Oven to 450°F.  Lightly grease a baking sheet with non-stick spray. Transfer Salmon to a baking sheet and bake for 15 minutes or until desired doneness has been achieved.

Recipe source: http://abc.go.com/shows/the-chew/recipes/baked-salmon-with-honey-sesame-chili-teriyaki-marinade-jesse-morris

Honey Sesame Chicken

I got a crockpot as a wedding present and haven’t done much with it yet. However, I found this recipe for a honey sesame chicken and thought it would be a good start!

Crock Pot Honey Sesame Chicken

Honey Sesame Chicken

Ingredients

  • 3-4 Boneless/Skinless Chicken breasts
  • Pepper
  • 1/2 white onion, chopped
  • 3 garlic cloves, minced
  • 1 C honey
  • 1/2 C low sodium soy sauce
  • Approx. 2 tbs olive oil
  • 1/2 tsp cayenne pepper
  • 1/3 C water
  • 3 scallions- chopped
  • sesame seeds
  • quinoa

Directions

  1. Lightly season chicken with pepper and place in crockpot
  2. Combine onion, garlic, honey, soy sauce, oil, and pepper over the chicken.
  3. Cook on low for 6 hours
  4. After about 4 hours I added in some water to the crock pot and after 6 just turned it to the “warm” setting
  5. Remove chicken and shred into bite-size pieces (here you can either set aside or put back into the sauce). You can shred the chicken with a fork, or I have seen it done in a kitchen aid too just keep the speed to semi-low.
  6. Prepare quinoa according to directions on package
  7. Serve quinoa onto plates, top with chicken and spoon sauce on top.
  8. Sprinkle sesame seeds and the chopped scallions over the top

Now as you might know by now, my husband likes things spicy. If you like it spicy I would add 1 tbsp of hot sauce or chili sauce into the crock pot so it absorbs in the whole dish. Or you can always taste the sauce before you serve it and add in your hot sauce then.

I  got this recipe on a fitness website so I knew it would be healthy. The author pairs this recipe with a workout routine so you can find the original workout and recipe here: http://fitandbusy.wordpress.com/2013/01/16/arms-and-crockpot-honey-sesame-chicken/