10-Minute Lunch

Lunch pic

Don’t worry, I promise I won’t tell you what I am eating everyday.  But I had to share this quick lunch which was inspired by the appetizers we had at an Italian restaurant last night.  This took me literally 10 minutes to prepare.  The key, of course, is having the ingredients on hand.  In this case, I didn’t have any fresh basil, so I just threw in some spinach instead.  It doesn’t taste as good as it would with basil, but it is certainly still very edible.

The bruschetta is simply made with 4 diced tomatoes, 2 cloves of garlic, crushed and minced, a few sliced basil or spinach leaves, a drizzle each of olive oil and balsamic vinegar, and freshly ground pepper to taste.

The Italian bean dip is something I make often as it, too, is simple and healthy.  Rinse and drain one 15-ounce can of cannelini beans (white kidney beans).  Place them in a small food processor along with 1 clove of garlic, the juice of half a lemon, a drizzle of olive oil, a pinch of cayenne pepper, and a pinch of salt.  Whir it up into a paste and garnish with smokey paprika.

These were perfect on Wasa Crispbread.  Delicious!

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Post Zero: Breakfast Salad Scramble (Don’t Be Afraid, It’s Delicious!)

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What better way to kick off a blog about food and nutrition than with a healthy breakfast recipe?  Since I could eat eggs and hashbrowns every day of the week and never get tired of them, I decided I better come up with another way to get my fix and feel good about it.

In this recipe, cauliflower replaces potatoes and for an extra punch of immune-boosting, anti-inflammatory nutrients, I added onions, garlic, baby spinach, and, depending on my mood and what I have on hand, a few other yummy veggies.

BREAKFAST SALAD SCRAMBLE

1 cup diced cauliflower florets

1/4 of a medium red onion, chopped

1 clove garlic, minced

Optional: chopped red bell pepper, sliced mushrooms, or small broccoli florets

2 tsp olive oil

Heat oil over medium heat in a saute pan and cook onions, garlic, and veggies until tender and golden brown.

While the veggies are cooking, you’ll need to gather:

1 big handful of baby spinach and thinly sliced it into ribbons (julienne)

1 tbsp feta cheese

Optional: 1/4 ripe avocado, diced

2 eggs

Once the veggies are tender, transfer them to a dish.  A shallow salad bowl or deep soup bowl work well.  Place the raw spinach over the hot vegetables and gently toss them together.

In the same pan, scramble the eggs over medium low heat, then toss with the vegetable mixture in the bowl.  Season with pepper and garnish with feta cheese and avocado.

I promise you’ll feel satisfied until lunch, not to mention proud of yourself for getting at least 3 servings of vegetables in all before noon.  A sweet, juicy orange polishes this off nicely and gives you a fruit serving, too.  Enjoy!