Hungry Pug

Turkey Burger and Sweet Potato Chips Turkey Burger and Sweet Potato Chips

2012-02-28T21:19:00.001-08:00

SERVINGS:

Makes 2

INGREDIENTS:

Non-stick olive oil spray

1 medium sweet potato, sliced thinly (1/8" thick slices)
Sea salt, to taste (optional)
8 oz lean ground turkey
¼ cup salsa, divided
4 slices tomato
2 Romaine lettuce leaves
2 whole-grain, thin burger buns, toasted

DIRECTIONS:

Preheat oven to 400°F. Lightly spray a baking sheet with olive oil spray. Spread sweet potato slices on baking sheet and lightly sprinkle with sea salt, if desired. Bake 20-25 minutes until cooked through, stirring once halfway through.

Lightly spray a large sauté pan with olive oil spray. Mix ground turkey with 2 tablespoons of salsa, divide in half and form each half into a patty. Cook patties over medium-high heat until lightly browned on one side about 4 minutes). Flip burgers over and continue cooking until done, approximately 3 more minutes.

On half of each bun, place a lettuce leaf and 2 tomato slices; place burgers on the opposite bun and top with remaining salsa (1 tablespoon each). Place lettuce and tomato side on top of burger and salsa and serve immediately with the sweet potato chips.

Greek Chicken Pitas Greek Chicken Pitas

2012-02-28T21:15:00.001-08:00

SERVINGS:

Makes 6

INGREDIENTS:

1 egg

1 lb ground chicken breast meat
1/4 cup feta cheese
1/4 tsp sea salt
1/4 tsp ground pepper
6 whole wheat pitas
1/4 cup fresh mint leaves, finely chopped

1/2 cup fresh mint leaves, finely chopped
1/2 cup greek yogurt

8 romaine lettuce leaves
1 small tomato
olives

DIRECTIONS:

Beat egg in a large bowl. Add chicken, feta, sea salt, pepper and mint. Mix well.

Shape into small patties, 1/2 cup portion.

Place patties on a heated skillet sprayed with cooking spray. Cook about 5 minutes on each side, until no longer pink inside.

Combine yogurt and mint for sauce.

Cut pita in halg. Place 2 patties inside each pita with 2 lettuce leaves, 2-3 slices of tomato, olives and 2 tbsp of yogurt sauce.

Turkey Cranberry Sandwich

2012-02-28T20:58:00.001-08:00

SERVINGS:

Makes 1

INGREDIENTS:

2 slices whole grain bread

1 tbsp greek yogurt
2 tbsp dried cranberries
2 turkey slices, 4 oz each
Spinach leaves

DIRECTIONS:

Toast bread.

In a small bowl, mix yogurt and cranberries. Spread mixture onto 1 slice of bread.

Top with turkey, spinach and second slice of bread.

Grilled Peaches with Yogurt

2012-02-28T20:52:00.001-08:00

SERVINGS:

Makes 4

INGREDIENTS:

1 tsp honey

1/2 tsp cinnamon
4 medium peaches, halved and pitted
1 tbsp canola oil
2 cups low fat plain yogurt

DIRECTIONS:

Combine honey and cinnamon in a bowl.

Brush the cut sides of peaches with canola oil.

Cook cut sude down on grill for 3-4 minutes. Turn over peaches and move to clean section of grill.

Cover tops of peaches with honey cinnamon mixture. Cook for another 6 minutes.

Serve with 1-2 peach halves with yogurt.

Chicken Salad with Avocado and Mango

2012-02-28T20:39:00.003-08:00

SERVINGS:

Makes 4

INGREDIENTS:

2 tbsp olive oil

2 tbsp fresh lime juice
2 tbsp mango chutney
1 tbsp soy sauce
3/4 tsp grated, peeled fresh ginger
4 skinless, boneless chicken breast halves, 4 oz each
8 cups mixed greens salad
1 cup diced peeled mango
3/4 cup dices, peeled avocado

DIRECTIONS:

Combine oil, juice, chutney, soy sauce and ginger in a bowl. Place chicken on large plate. Spoon 2 tbsp of oil mixture over the chicken, reserving the rest for the salad. Turn chicken to coat and let it marinate for 5 minutes.

Preheat skillet to medium high heat. Place chicken on the skillet. Cook for 4 minutes on each site or until the chicken is done, brushing with oil mixture that was used for marinade.

Slice chicken crosswise into strips. arrange greens, mango and avocado on servings plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

Baked Potato

2012-02-22T12:05:00.000-08:00

SERVINGS:

Makes 1

INGREDIENTS:

1 white or sweet potato

Sour Cream
Green Onions
Cheese

DIRECTIONS:

Poke potato a few times with a fork. Cook it for 11 minutes in the microwave.

Cut in half, top with sour cream, chives and cheese.

Frozen Strawberry or Banana Smothie

2012-02-22T11:57:00.000-08:00

SERVINGS:

Makes 1

INGREDIENTS:

1 cup unsweetened vanilla almond milk

5 frozen strawberries or 1/2 banana
Handful of ice

DIRECTIONS:

Blend all ingredients in a blender and blend until smooth.

Tuna Melt

2012-02-22T11:44:00.001-08:00

INGREDIENTS:

1 can of tuna, packed in olive oil

1 celery, chopped

1 shallot, chopped
2 tbsp mayo
lemon juice
parsley
salt
dash of hot sauce
pepper
whole wheat bread or whole wheat english muffin
tomato slices
sharp cheddar cheese

DIRECTIONS:

Preheat broiler.

Combine first eight ingredients together in a medium bowl.

Spread 1/4 cup of tuna mixture on each slice of toast. Top with tomato slices and cheese.

Tuna Salad

2012-02-22T11:32:00.000-08:00

INGREDIENTS:

1 can tuna, packed in olive oil

capers
green onions
dill or parsley
lemon juice
1 can cannellini beans, rinsed

DIRECTIONS:

Mix all ingredients together.

Eggplant Parmesan

2012-02-22T11:20:00.001-08:00

INGREDIENTS:

1 Eggplant

Olive Oil
Salt
Marinara Sauce
Part-Skim Mozzarella
Parmesan cheese

DIRECTIONS:

Preheat oven to 350F.

skice eggplant into 1 inch circles. Brush them with olive oil and sprinkle with salt.

Bake in the oven for 10 minutes.

Add marinara sauce, mozzarella and parmesan. Bake for additional 20 minutes or until epplant become soft.

Ruby Preworkout Booster

2012-02-20T22:30:00.001-08:00

SERVINGS:

Makes 2

INGREDIENTS:

1 cup skim milk

1 cup chopped fresh strawberries
1 cup raspberries
1 cup chopped watermelon
1 banana
1 tbsp orange juice
1/2 tsp lemon juice
1 scoop protein powder

DIRECTIONS:

Blend all ingredients in a blender and blend until smooth.

Egg Sweet Potato Hash

2012-02-20T22:24:00.001-08:00

SERVINGS:

Makes 2

INGREDIENTS:

1/2 Onion, chopped

1 Bell Pepper, chopped
1 Sausage, chopped in small cubes
1/4 tsbp Cumin
1 Sweet Potato, thinly cut
Sage or Cilantro
4 Eggs

DIRECTIONS:

Saute onion, bell pepper, sausage and cumin. Cook for 3 minutes, stirring frequently.

Add sweet potato, cook for 4 - 5 minutes.

Add sage or cilantro. Remove from skillet and set on a plate.

Fry the eggs for 3 minutes, flip and cook and additional minute.

Place eggs over the hash. Season with salt and pepper as needed.

Apple Pie Protein Shake

2012-02-20T22:03:00.001-08:00

SERVINGS:

Makes 1

INGREDIENTS:

8 oz apple juice

1/2 cup high fiber cereal
1 scoop of vanilla whey protein
1 tsp cinnamon
Handful of ice

DIRECTIONS:

Place all ingredients in a blender and process until smooth.

Mango Strawberry Shake

2012-02-20T21:57:00.001-08:00

SERVINGS:

Makes 1

INGREDIENTS:

1 cup frozen strawberries

1/2 cup frozen mango
2 cups skim milk, soy milk, or almond milk
1 scoop of whey protein

DIRECTIONS:

Place all ingredients in a blender and process until smooth.

Blueberry Yogurt Muffins

2012-02-20T21:48:00.001-08:00

SERVINGS:

Makes 12

INGREDIENTS:

3 cups unbleached flour

1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil
1/2 cup honey
2 tbsp ground flaxseed mixed with 6 tbsp water
1 tsp grated lemon peel
Juice of 1 lemon
1.5 cups plain low-fat Greek yogurt
1.5 cup frozen blueberries

DIRECTIONS:

Preheat oven to 375F. Spray muffin tins with cooking spray or use parchment paper.

In a bowl, whisk first four dry ingredients.

In another bowl, blend together coconut oil and honey. Add flaxseed with water, lemon peel and juice. Mix well.

Add dry ingredients to wet ingredients, mix thoroughly. Stir in yogurt. Fold blueberries.

Fill in muffin cups with mixture. Bake until golden brown, about 25 - 30 minutes.

Yogurt Blueberry Pancakes

2012-02-20T21:36:00.001-08:00

SERVINGS:

Makes 6

INGREDIENTS:

2 cups plain Greek yogurt

4 egg whites
1/4 cup coconut oil
2 tbsp pure vanilla
1/4 cup honey
1.5 tbsp baking powder
3/4 tsp baking soda
3 cups unbleached flour
2 tbsp ground flaxseed
1 cup frozen blueberries

DIRECTIONS:

Place all ingredients, except for blueberries in a large bowl. Blend all ingredients until batter is smooth. Fold blueberries into the batter.

Let mixture stand in the refrigerator for 20 minutes, for fluffier pancakes.

Heat pan to medium high heat. Use a small ladle to pour batter onto a pan and cook for about 1 minute on each side.

Blueberry Preworkout Pancakes

2012-02-20T21:21:00.000-08:00

SERVINGS:

Makes 4

INGREDIENTS:

2 cups old-fashioned rolled oats

4 tbsp ground flaxseeds
4 scoop of vanilla protein powder
8-12 egg whites
1 1/3 cup low-fat cottage cheese
1 cup Blueberries frozen
1/8 cup Walnuts

Toppings:
Sugar-free maple syrup
Yogurt
Blueberries and Strawberries
Apple Butter

DIRECTIONS:

Put first five ingredients except into a blender and blend until smooth. Refrigerate batter for 3 minutes. Add blueberries and walnuts to the batter.

Heat a pan over medium heat. Add a little big of olive oil, so the pancakes don't stick to the pan. Ladle batter into the pan. When it starts to bubble gently flip and cook other side. Repeat with remaining batter.

Chicken with Balsamic Glaze

2012-02-20T21:11:00.002-08:00

INGREDIENTS:

Olive oil cooking spray

12 oz Chicken tenders, skinless, boneless
Ground black pepper, to taste
1 tsp minced garlic
3 tbsp Balsamic vinegar
1 tbsp Honey
1/4 cup chicken broth
Fresh parsley for garnish

DIRECTIONS:

Heat oil over medium high heat. Add the chicken tenders and season with pepper. Cook, turning pieces halfway through, until cooked, approximately 7 minutes. Remove chicken from the pan and set aside.

Reduce the heat to low-medium, add garlic and saute. Then add vinegar, honey, and chicken broth. Simmer, scraping the bottom of the pan for 1 minute.

Return chicken to the pan. Mix all ingredients together and heat through. Garnish and serve.

Quinoa and Edamame Salad

2012-02-20T21:01:00.003-08:00

INGREDIENTS:

1 cup dry quinoa

1.5 cups of carrot juice
1/2 cup water
1/4 cup sliced almonds
2 cups edamame, shells removed
1 tsp garlic powder
2 tbsp chopped onions
cilantro, to taste
black pepper, to taste

DIRECTIONS:

Rinse and drain quinoa. Bring water and carrot juice to a boil in small pot. Add quinoa and cook 10-15 minutes, until you can fluff with a fork. Add remaining ingredients and serve.

Can be refrigerated up to 5 days.

Sinful Chocolate Brownie

2012-02-14T15:09:00.000-08:00

INGREDIENTS:

1 square (7g) dark chocolate 70% dark or more

2 tbsp whole wheat pastry or quinoa flour
1/4 tsp baking powder
2 tsp unsweetened cocoa powder
Pinch sea salt
2 tbsp vanilla almond milk
1/4 tsp vanilla extract
2 tsp applesauce 1 tsp honey

DIRECTIONS:

Preheat oven to 350. Break up chocolate and set aside

Place dry ingredients, except for chocolate, in a large mixing bowl and mix

Add wet ingredients and mix. Add in chocolate pieces.

Pour batter into single-size baking loaf dish and bake for 15-18 minutes. Serve, and enjoy.

Sunshine Breakfast Shake

2012-02-14T15:03:00.000-08:00

INGREDIENTS:

3 cutie oranges peeled or 1 naval orange peeled

1/2 cup frozen strawberries

7 oz orange juice

1 scoop vanilla whey protein powder

1/2 cup plain low fat yogurt

Ice cubes 1 tsp

Matcha green tea (optional)

DIRECTIONS:

Blend all ingredients in a blender.

Madeleines

2012-01-15T11:24:00.000-08:00

INGREDIENTS:

1 cup sugar
2 large eggs

1 1/2 Tbsp honey (orange blossom, lavendar, etc)
1 1/1 Tbsp lemon
1 tsp vanilla extract
1/8 tsp kosher salt

1 cup flour, sifted twice
1 cup butter, melted

Coconut Variation:
1/3 cup shredded coconut

DIRECTIONS:

Preheat over to 350F

Whisk sugar and eggs until it starts to thicken. Continue mixing with honey, lemon and vanilla.

Sift in flour, mix well until flouw grains completely disappear. Add butter.

Cover bowl and let it rest at room temperature for an hour.

Lightly brush madeleine molds with butter. Fill each mold about 80% full and bake for 15 - 20 minutes, depending on the size of the molds. Insert toothpick, if it comes out clean then it's done.

Dust madeleines with powdered sugar or drizzle with chocolate.

Spanish-Style Sweet Potato Tortilla

2012-01-03T21:33:00.000-08:00

INGREDIENTS:

1 lb sweet potatoes, peeled & sliced 1/4" thick
2 cups spinach
1 Tbsp olive oil
1 medium onion, diced
3 whole eggs
5 egg whites
sea salt and black pepper to taste

DIRECTIONS:

Steam sweet potatoes for 10 minutes or until tender. During the last two minute, add spinach and let wilt. Meanwhile, add oil to a large nonstick skillet and saute' onions over medium heat until soft.

In a large bowl, scramble eggs and egg whites with salt and pepper.

Add potatoes, spinach and onion to eggs. Toss to coat. Return skillet to sove and turn heat up to medium-high.

Add egg mixture and let cook until edges are firm, then reduce heat to medium-low and cook. After 5-7 minutes, run a rubber spatula around edges to loosen.

Place a large plate over the pan and flip the pan so the "tortilla" is now upside-down on the plate. Slide it backinto the pan to cook on the other side, about 5 minutes more or until cooked through.

Roasted Squash with Mint and Toasted Pumpkin Seeds

2012-01-03T21:27:00.000-08:00

INGREDIENTS:

2 medium acorn, butternut squash or small sugar pumpkins (about 3 lbs)
4 Tbsp olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup shelled pumpkin seeds
1 Tbsp balsamic vinegar (aged)
1/4 cup fresh mint leaves, torn

DIRECTIONS:

Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 Tbsp oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 15 minutes on each side.

Heat remaining 1 Tbsp oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt.

Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

Creme Brulee

2012-01-03T21:19:00.000-08:00

SERVINGS:

Makes 8

INGREDIENTS:

4 cups heavy cream, chilled
2/3 cup sugar
pinch of salt
1 vanilla bean, halved lengthwise
12 large egg yolks
8-12 tsps of sugar for torching

DIRECTIONS:

Adjust over rack to lower-middle position and heat over to 300F

Combine 2 cups of cream, sugar, and salt in medium saucepan.

With paring knife, scape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.

After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until combined. Whisk in 1 cup of cream mixture into yolks until combined. Repeat the steps with another cup of cream mixture until there is no more mixture left.

Place kitchen towel in the bottom of large roasting dish and arrange 8 (4 - 5 oz) ramekins on towel. Bring water to boil.

Strain through fine-mesh strainer into a pitcher, discard solids in strainer. Ladle mixture into ramekins, evenly.

Pour boiling water into a roasting pan until water reaches 2/3 height of ramekins,, making sure not to splash water into ramekins. Place baking dish with ramekins in the oven.

Bake about 25 - 30 minutes, until centers of custards are barely set and are no longer sloshy. Thermometer should read 170 - 175F

Transfer ramekins to wire rack to cook off for 2 hours in room temperature. Cover with plastic, refrigerate 4 hours to 4 days.

If ready to serve, uncover ramekins. Soak up moisture with paper towel if needed. Sprinkle each with 1 teaspoon of sugar. Ignite torch and caramelize sugar.