Open Faced Veggie Omelet

  This quick breakfast is super easy and there are no tricky flips to making this omelet (unlike regular omelets) because there is NO flipping required! If you are trying to eat clean, this will work for you because this is a great combination of protein and vegetables. I first made this after traveling on a business trip this past fall and all I was wanting when I got home was healthy meals. I went to the store and bought a variety of vegetables not knowing what I was making and ended up with this breakfast omelet and this Hummus Veggie Sandwich with these vegetables.  This recipe is meant to be very simple and you can top it with avocado, shredded cheese, crumbled sausage or your favorite hot sauce–YUM!

img_6582

Open Faced Veggie Omelet

Open Faced Veggie Omelet

Ingredients

1/2 tsp. olive oil to grease pan

3 large eggs

1 tsp. milk

Salt to taste

Black pepper to taste

4 thin slices of red onions

3 thin slices of tomatoes

5 thin slices of bell peppers (any color)

1/4 cup wilted spinach

1/2 tsp. parmesan cheese

Instructions

  1. In a medium bowl, beat the eggs with a whisk until beaten. Add milk, salt and pepper. (the milk will make the eggs fluffier)
  2. Heat a medium frying pan and grease with olive oil. Add eggs and make sure the frying pan is covered with the egg mixture. Swirl the pan with your hand to ensure eggs cover entire pan. Place vegetables on omelet and let cook until set for 4-5 minutes. Cover with a lid and let cook for another 3 minutes to be sure vegetables are softened. Slide omelet onto plate, sprinkle with parmesan cheese and enjoy!
http://kathrynskitchenblog.com/2016/12/open-faced-veggie-omelet/

Lite Veggie and Herb Spinach Dip

When it comes to snacking, I try to always go for healthier options. I can snack on dips anytime..whether it’s a salsa, a good guac, hummus, or my favorite…spinach dip. The cream base dips have a bad reputation because they are known for containing lots of fat and they aren’t the healthiest choice. BUT wait–I turned this usual high calorie snack into a lite and nutrient loaded dip that is good for you! This recipe also gives you the opportunity to get your daily veggies 🙂

Using California yogurt as the base of this recipe makes this recipe extra creamy. When purchasing dairy products, look for foods made with 100% Real California milk that feature the Real California Milk or Cheese seal. When you see the Real California seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.

Strive for foods that make your body happy because they will end up making you happy! Also… Remember, you are what you eat!

image

Lite Veggie and Herb Spinach Dip

Lite Veggie and Herb Spinach Dip

Ingredients

2 Cups California plain yogurt

3 Tbsp fat free sour cream

2 cup finely chopped spinach

1 tsp olive oil

2 scallions, finely chopped

1/4 of a red bell pepper, finely minced

1/4 of a green bell pepper, finely minced

1 carrot, finely minced

3 cloves garlic, finely minced

½ teaspoon sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

2 Tbsp fresh parsley; chopped

½ cup finely shredded California cheddar cheese

¼ teaspoon freshly ground black pepper

Instructions

  1. In a large frying pan, saute spinach by combining spinach and olive oil. Saute until spinach is wilted for about 3-4 minutes (the spinach takes only a few minutes to saute).
  2. In a large bowl, combine all of the ingredients and mix until well combined. Refrigerate for at least an hour before serving for the best flavor. Taste and season with more salt and pepper if desired. Serve with pita chips and your favorite veggies!
http://kathrynskitchenblog.com/2016/04/lite-veggie-and-herb-spinach-dip/

“By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.”

image


Roasted Lemon Pepper Asparagus

image
Asparagus is one of my favorite vegetables and I especially love it with lemons. This recipe is extremely quick and easy to prepare for any side dish or appetizer. Fresh lemons and asparagus pair so perfectly together. This fresh app is packed with all kinds of antioxidants so be sure to eat these greens!

Ingredients:
1 bunch of fresh aspsaragus (about 1 lb); ends removed
1 Tbsp olive oil
1/2 tsp lemon pepper
1 lemon; zested and juiced
Sea salt and pepper for taste

Steps:
1. Preheat oven to 400 degrees F. In a large bowl, toss the asparagus with olive oil, lemon zest and juice, and lemon pepper until evenly coated.

2. Sprinkle with a pinch or two of sea salt and pepper. Place in baking pan and roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Enjoy!

image
image

One Pot Kale & Quinoa Minestrone Soup

image
Fall is finally in the air and my favorite meals start with a nice pot of homemade soup. Have you ever gone to the grocery store and just randomly threw whatever produce sounded good to you in your basket–not knowing what to make with it? Well, that’s what I did and that’s what gave me the great idea into making this heart-filling soup. This savory soup isn’t like the original minestrone soup..this has pieces of chunky Tuscan kale, veggies, and instead of pasta, I used quinoa for more fiber. The great thing is you can use just about any of your favorite seaonal vegetables for this and you can freeze the soup into batches..they make perfect late night dinners. This soup is packed with a TON of vitamins and nutrients so eat up!

Ingredients:
1 medium yellow onion; diced
3 medium carrots; diced
3 stalks of celery; diced
2 Tbsp olive oil
2 medium zuchini; diced
1 red bell pepper
3 cloves garlic; chopped
1 cup green beans; cut into 1 inch pieces
1 can (28 oz) crushed tomatoes
1/4 cup chopped fresh parsley
1 tsp dried rosemary; pinched
1 tsp droed thyme
Salt and Pepper to taste
1 can garbonzo beans
1 can cannelini beans
6 cups of beef broth
2 cups of chicken broth
2 cups of fresh kale; chopped with ribs removed
Fresh grated parmesan cheese
Croutons

Steps:
1. In a large stockpoton medium, heat olive oil with onions, carrots, and celery. Stiring constancly so it doesn’t burn and everything will carmalize perfectly. Saute for about 5 minutes. Then add in zuchini, bell peppers, garlic, green beans, and saute for another 5-10 minutes or until softened.

2. Add in chicken broth, vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes

3. Add in dry quinoa then cover and cook 15 – 20 minutes longer.

4. Add cannellini beans, chick peas, kale and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese and croutons (optional).
image

Baked “fried” zucchini bites

image
Parmesan cheese and breadcrumbs always make anything taste better. These crunchy bites are full of flavor and goodness you won’t even believe they’re fried. I always have too many zucchini laying around in my fridge so this is a great way to use up my leftover ones!

Yield: 4-6 servings

Ingredients:
2 zucchini sliced into 1/4 inch slices
2 eggs; lightly beaten
3/4 cup of whole wheat flour
1/2 cup of italian seasoned bread crumbs
1/2 cup parmesan grated cheese

Steps:
1. Preheat oven to 425 degrees F. Slice washed zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with whole wheat flour.

2. Beat 2 eggs in a bowl and dip each round into the egg mixture.

3. Combine the parmesan cheese and bread crumbs in a separate bowl. Dip each floured round into the mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on baking sheet sprayed with cooking spray or use a silpat pad.

4. Bake for 20-25 minutes until zuchhini is golden brown. Serve with your favorite dip!