NEW FEATURE: Monday Meals

Starting next week, I will begin featuring healthy meals, meal plans, and cooking tips to fit your lifestyle as well as your family’s. Healthy eating is possible in a quick and easy fashion, especially when everyone is asking “What’s for dinner?”, even when it’s your own stomach!

Since this will be reader-guided feature, I’d love to hear what you read more about when it comes to healthy eating.

 

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Paleo Bird In A Nest

I’m not sure if this is the actual name of the recipe, but I’ve seen it floating around Facebook and different Paleo sites, so I decided to give it a shot.

Paleo Bird in a Nest with Black Beans

Paleo Bird in a Nest with Black Beans

It’s a really easy recipe. Here’s what you need:

Ingredients

  • 1 large avocado
  • 1 large egg
  • Black or cayenne pepper
  • Kosher salt
  • Cheddar cheese (optional)
  • Tabasco (optional)
  • 1 cup black beans, cooked
  • 1 tbsp plain greek yogurt

Directions

  1. Preheat oven to 180° (I actually did 225°)
  2. Slice avocado into two. Remove pit. With a spoon, hull out more avocado where the pit was.
  3. Crack egg into hole.
  4. Sprinkle your choice of pepper and Kosher salt over the top of the egg and avo. Sprinkle cheese as well.
  5. Bake for at least 20 minutes or until egg is at desired cooked stage. Heat black beans while the bird in the nest is cooking.
  6. Place on plate. Serve black beans on the side. Add greek yogurt on top of beans. Sprinkle Tabasco over everything.
  7. Serve while everything is still warm.

I hope you give this a try! Enjoy it!! I found it very filling, yet light as well. 😀

Black Bean Quinoa Burger

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I’ve searched high and low for good black bean burger recipes. I came across one at Vegetarian Times that I’ve tried a couple of times, but with some additions and alterations, I think I’ve found my favorite way to make this recipe. I hope you enjoy as much as my family and I have!

  • ½ cup quinoa
  • 1 small sweet onion, finely chopped (1 cup) Texas Vidalas are the best in here.
  • 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup) I used regular tomatoes, diced that soaked in 1 Tbsp of EVOO
  • 1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided I always cook mine in the crock pot for at least 24 hours.
  • 2 cloves garlic, minced (2 tsp.) I usually use 3-4 cloves
  • 2 tsp. dried steak seasoning I have found that 1 tsp. of liquid smoke instead adds major flavor!
  • 8 whole-grain hamburger buns

Additions:

  • 2 cups of finely chopped mini sweet peppers (the yellow, orange, and red ones)
  • 2 Anaheim peppers, finely chopped

Both of these add major flavor naturally with hardly ANY calories. The nutrients are a bonus.

Directions:

1. Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)

2. Meanwhile, place onion and sun-dried tomatoes (or oil-soaked regular tomatoes) in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, chopped peppers, steak seasoning (or liquid smoke), and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.

4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

  • Baking times may vary with your oven

These are amazing topped with yogurt dressings or Emeril’s New York Deli Style Mustard, and served with sweet potato fries, homemade fries and a side salad!

Spicy Thai Noodles

(found from http://asmallsnippet.blogspot.com) I loved it so much, its’ now a regular staple in our house.

Ingredients:

  • 1 box linguine or angel hair pasta
  • 1-2 Tbsp crushed red pepper
  • 1/4 cup vegetable oil
  • 1/2 cup sesame oil
  • 6 tbsp honey
  • 6 tbsp soy sauce
  • 1/2 cup chopped green onions
  • 2 carrots, peeled and shredded
  • 1/2 cup chopped cilantro
  • 3/4 cup chopped peanuts
  • Toasted sesame seeds

Directions:

  1. Boil noodles. Drain.
  2. Heat both oils and crushed red pepper over medium heat in a small saucepan. (2 Tbsp. of pepper makes this dish VERY spicy. I used 1 Tbsp.)
  3. While oil boils, chop the green onions, cilantor, peanuts, and shred the carrot.
  4. Drain out pepper and reserve the oil.
  5. Whisk in the honey and soy suace to the oil.
  6. Toss noodles with oil mixture.
  7. Refridgerate overnight or until cold. (If short on time like me, pop the bowl in the freezer.)
  8. Before serving, top each individual serving with onions, peanuts, cilantro, carrots and toasted sesame seeds.

You can also marinate chicken or beef to grill and add to top the noodles.