Tag Archives: vegetarian

Spicy Mexican Pasta Salad

Give me some spice tonight! This morning was a hectic one. I practically ran out the door, coffee in hand. Grabbed some Pita Pit for lunch…yummy. And raced home in hopes I could get some additional stuff done. Looks like there’s just not enough hours in the day…

But for dinner! I decided to really turn up the heat with this spicy Mexican Pasta Salad. I automatically knew that I wanted to do a pasta dish, but when I started, had no idea I would cook this delectable guy up.

 

 

Ingredients:

2 Cups Whole Wheat Penne Pasta 3/4 Cup Frozen Corn
1/2 Cup Non-Fat Greek Yogurt 1/3 Cup Hot Chucnky Salsa
3/4 Cup Black Beans, drained 1 Medium Tomato

Directions:

1. Boil the pasta and when it is about cooked, add in the frozen corn, stirring occasionally. While the pasta is cooking, in a small bowl, mix the greek yogurt and the salsa.

 

2. When the pasta is cooked, mix the pasta, chopped tomato, corn and black beans in a medium sized bowl. Top with the dressing.

 

 

And you are done! It’s really that easy! Some other topping that you can consider putting into the pasta mix as well:

1/2 Cup Cubed or Shredded Cheddar Cheese 1 Chopped Zucchini
1 Tablespoon Lime Juice 1 Tablespoon Cilantro
1 Medium Chopped Green Pepper 1 Medium Chopped Red Pepper

 

Let your mind go wild, or just throw in what you have sitting in your fridge. If you aren’t a huge fan of spicy foods, substitute a mild or medium chunky salsa instead. I love spicy foods, so hot salsa it was. The pictures don’t do the pasta much justice. Pasta with a cream sauce is really difficult to make pretty!

This meal will probably take you about 20 minutes to make, and you can get a good 4 servings out of it. Definitely enough for some leftovers for me.

I didn’t end up getting my butt to the gym this morning and my knee is feeling a bit off today…so I did a quick elliptical workout. It really made the time go by fast.

To break it down…It’s 30 seconds for the resting steps at resistance 8 and 10. Then 1 full minute for the high anaerobic resistance at 14.

Now for some tea, and a but more computer work….MER.

What’s your favorite type of pasta?? Is it spicy, cheesy or tomatoey???

I’m a big fan of all types! Not really an answer but I can’t seem to get enough of raviolis!

Chocolate Protein Shake and A Greek Quesadilla with Dipping Sauce

This weekend was fairly calm. Saturday I woke up and got through a 5.5 mile run, which was pretty exciting considering that was the farthest I have run in the past 2 years 🙂  My legs though were DEAD by the end of it. Seriously. My wind was fine for the run, it really was my legs that didn’t seem to have it in them to pump out 5.5 miles.

After I got back, I was starving and needed something cool. It was 90 outside, which can really get to you after that distance. A protein shake seemed right up my alley. And good Lord, did I make a protein shake. It tasted like a Chocolate Shake based with ICE CREAM. Absolute YUMMO.

It really hit the spot. I ended up spending the weekend cleaning for the most part. Just getting some regular chores done that I don’t normally have the chance to do. BOORRRING. But at least it’s all done.

I took Sunday off from working out because my legs were still sore. I was planning on getting a yoga DVD to try out, but never got around to it. For dinner lat night, I had something that did real good things. A Greek Quesadilla with a Yogurt Dip. I am not a big fan of olives, but without them…the quesadilla wouldn’t have tasted so good. It was really quick and easy to make both the quesadilla and the yogurt, but it tasted like I put a lot of effort into it.

 

Ingredients:

2 Wraps 1/2 Cup Cucumber, Chopped
1/4 Cup Mozzarella Cheese 2 Tablespoons Feta Cheese
2 Tablespoons Sliced Olives

Dipping Sauce Ingredients:

2/3 Cup Fat Free Greek Yogurt 1 Tablepsoon Fresh Dill
1 Teaspoon Extra Virgin Olive Oil 1 Teaspoon Lemon Juice
2 Garlic Cloves, Diced

 

Directions:

1. On one side of the quesadilla, fill with all of the ingredients. Top with other wrap and place  on preheated skillet, or in quesadilla maker.

 

 

 

 

If you are using a quesadilla maker, you don’t need to flip it over and it will take about 4-5 minutes total. If you are using a skillet, you will need to flip it once it gets browned to toast the other side.

2. Mix up all of the ingredients for the dipping sauce in a small bowl.

 

 

 

 

And there you have it! It was really simple but packed with flavor. The dipping sauce really makes the whole dish. It’s perfect for any night that you are starving and just want to sit in front of the TV, relax and eat some finger food. Well, because that’s exactly what I did 🙂

 

 

 

There were no leftovers. I’ve got to get my butt moving for the day, so stay tuned!

 

What’s your favorite food for a TV night??

 

20 Minute Spicy Red Pepper Lasagna Rolls

This past weekend while I was out to dinner with some friends at Pannullo’s in Winter Park, we had noticed a lasagna roll on the menu. I had never really heard of a lasagna roll before, but one of our friend’s described it as lasagna, simply rolled up in a ball. But it really didn’t taste any different. BLASPHEMY!

Yesterday, I set out to make a SPICY Lasagna Roll. Brent loves spicy, and if you can do it right…there isn’t anything better than a spicy red sauce. So, if you think about what lasagna really is, you can come up with some really fun ways to mix it up. All you need is a ricotta cheese based filling, with a red sauce to drizzle on top (or between layers as well). You simply cook the noodles, then saute the veggies you want, mix the cheese portion, and mix the sauce portion. Many traditional lasagnas have you bake it for a period of time to melt the cheese on top and thoroughly cook it through…not meeeeee. 5 minutes in the microwave and BOOM! LASAGNA!

This is really a fantastic recipe and it’s not as hard as it looks!

 

Ingredients:

6 Uncooked Lasagna Noodles 2 Tablespoons Extra Virgin Olive Oil
1/2 Large Onion, finely chopped 1 (* ounce) Package Sliced Mushrooms
1 (6 ounce) Package Baby Spinach 4 Small Garlic Cloves, Minced
1/2 Cup Mozarella Cheese 1/2 Cup Ricotta Cheese
10 Basil Leaves, Chopped Salt to Taste
Red Pepper to Taste

Sauce:

1 Tablespoon Red Wine Vinegar Salt to Taste
Ground Pepper to Taste 3 Garlic Cloves, Minced
1 Red Pepper Red Pepper to Taste
1 (14.5 Ounce) Can Red Pepper Diced Tomatoes

 

Directions:

1. Cook the lasagna, without adding salt or anything else to the water. When cooked, lay them out on a greased cookie sheet to cool down. You don’t want them to stick together.

2. Heat the olive oil in a large non-stick sauce pan over medium-high heat. Then add in your onions, spinach, garlic and mushrooms. Saute them for about five minutes, until the onions and mushrooms are soft. Your spinach will also cook down.

3. Now, take the spinach mix off the heat and add in the ricotta cheese, mozzarella cheese, 5 chopped basil leaves, salt and ground red pepper.

 

4. Now lay out one of the lasgna noodles and spread some of the cheese filling along the noodle. Then roll it up. Lay them side by side, seam side down, in a microwaveable dish with high edges. I used a bread pan.

 

 

 

 

4. With a hand held blender or a counter top blender, add all of the ingredients for the sauce, and blend until smooth.

5. Pour the sauce over the rolls and top with mozzarella. Microwave for 5 minutes and finito! Top it with some basil and you have a delicious Spicy Lasagna Roll!

 

 

These were sooo delicious. The spice really makes it something that you wouldn’t normally have in a lasagna. Brent even said, if this had meat in it, it wouldn’t be nearly as good. He hates mushrooms, and really isn’t a fan of anything that doesn’t have meat, but he LOVED it. He said he could see this in a restaurant somewhere.

The lasagna roll, I actually found to be easier to make than the full lasagna dish that people typically have. Rolling the pieces up took no time, it used less noodles and you still got that full lasagna taste. It was delicious.

The sauce the I used, I took a picture of because I know it’s not a typical buy:

 

 

What’s your favorite type of lasagna?!

 

Easy Baked Egg Breakfast

This weekend, the plan was to head to Daytona Beach for the Air Show. But, the weather wasn’t looking great yesterday and today, a friend is feeling under the weather. No air show this weekend.

Instead, yesterday we met a few people for breakfast at the BriarPatch, which is a local resturant in Winter Park. It is absolutely delicious. You can bring your pups and enjoy their menu of unique omelets, breakfast plates and pancakes. YUMMO. I ended up getting an Apple, Brie Omelet. Amazing.

That was actually the second time I had visited the restaurant. The first time I had stopped by with my sister on her trip of Orlando over Labor Day Weekend. I had gotten a Gorgonzola and Pear Omelet that time, which was equally yum.

After breakfast we spent the day shopping and watching a bit of football. Michigan, not such a great showing yesterday…

This morning, Brent and I went to a local school yard and played fetch with Bacon and Oreo. They are EXHAUSTED. There was another pup out there for them to play with so they definitely got their exercise in.

They had a blast if you couldn’t tell!

FOr Breakfast this morning, I wanted something on the lighter side. I’ve been feeling really…mer…the past couple days. A simple egg breakfast was a perfect fit. I ended up making a baked egg breakfast, which is amazing for a couple of reasons. The flavors really mix in well to the eggs but you still get the texture of a hard boiled egg. If you cook it perfectly, you will end up with a well cooked egg white and a softer, gooey yolk. The options are really endless as far as what you put in it. AND, you don’t need to be standing over the stove to make it. Throw it in the oven, go put your make up on, come back and BOOM! Breakfast! Got to love that.

Ingredients:

3 Eggs 1 Tablespoon Milk
1/4 Cup Red Pepper, Chopped 1 Tablespoon Mozzarella Cheese
Salt to Taste Pepper to Taste

Directions:

1. Preheat the oven to 350 degrees. Spray the ramekins with non-stick spray. Crack 3 Eggs,  without breaking the yolks, into the ramekins. Add the milk, peppers, mozzarella, salt and pepper on top. DO NOT MIX IT.

2. Place the ramekin into the oven for 15 minutes. You want the whites of the egg to be cooked and the yolks to be soft. The eggs will continue to cook a bit after to take them out of the oven. Let it sit for 1 minute.

It was delicious. The perfect texture and FULL of flavor. Definitely give this a try and mix it up! Maybe add some garlic? Or Salsa? Cheddar cheese? Chives?? Bacon? Ham? Options are endless.

What is your favorite way to eat eggs?

Apple Quinoa and Interval Track Workout

Thursday, mer. For some reason I feel like Thursdays are the longest days of the week. Jumping out of bed…probably not going to happen on a Thursday. And, well, it just didn’t happen today. I woke up and just zombied my way into the kitchen to fire up the coffee pot. THAT, was when I realized that a few days ago my aunt had sent me a yummy looking breakfast recipe. I had printed it out, and shoved it in my bag to remind me that apples needed to be purchased. They were purchased, and this morning was the morning to give it a try.

It is a Sweet Apple Quinoa and it was a really different take on it than I have had before. I changed it up a bit from the original, because I wanted to make it Vegan friendly and I don’t really think that any recipe is ever finished. You can always give them a little tweek.

Ingredients:

1/4 Cup Uncooked Quinoa 1 Teaspoon Vegan Butter
1/2 Apple, Chopped 3/4 Cup of Water
Pinch of Cinnamon 1 Tablespoon Light Brown Sugar
1 Tablespoon Almond Milk

Directions:

1. Rinse the Quinoa. Then, in a small saucepan, heat up 3/4 Cup of water with the Quinoa. Bring it to a boil for a minute, then reduce the heat to a simmer for 5-10 minutes. When the quinoa shows a little tail at the end of each piece, it is done.

2. Heat up a skillet and melt the butter. Add the apples to the skillet and cook them until they are at the desired texture. I really gave them a good cooking 🙂

3. Once the Quinoa is done cooking, mix in the brown sugar, milk, and cinnamon. Then stir in the apples and Bon Apetit!

While I was cooking this up, I looked down at the puppies. They literally sit right in front of the stove whenever I am making something. I thought the Oreo looked particularly cute and wanted to snap a picture to share. Apparently the flash was a bit too bright for Oreo’s eyes this morning:

Too Bright!!! Come on…she’s kind of cute…

After coming home, STARVING because I hadn’t eaten lunch the past two days in the office, I decided to pack myself a little snack and lunch. Whenever I am really looking for something to snack on when I’m on the road, I stop at Publix and grab one of the hummus and flat pretzel packs they have there. I absolutely love them because they are extremely portable and a healthy snack. They fill you up, and you don’t feel bad about what you just did afterwards. Unfortunately, I didn’t have one sitting around, so I just made my own!

It’s my favorite snack. Better than chips, but you still get that great chip crunch. And the hummus flavor you can change up all the time. This was a Red Pepper Hummus.

On the hummus roll (I really like hummus if you couldn’t tell already) I made an easy Veggie sandwich with a Garlic Hummus. I piled on some green peppers and sprouts on a honey wheat english muffin. Delish.

These two little meals really got me through the day. BUT, I was still planning on how I was going to dress up the leftover pasta from last night. I mean, I do have 3/4 of a pound of pasta sitting in my fridge and you can only have so much before you are all fed up. So what I did was, cook up some crumbles (fake red meat that I think is better than ground beef), some leftover red sauce from my experimenting with red sauce the other week, goat cheese, and parmesan cheese. IT was MOUTH WATERING. The leftover red sauce is very garlic and full of flavor. The goat cheese really played off the flavor perfectly.

I know it might not look all the full of yum, but I was really in love with the flavor. For desert, I may have eaten 4 too many cookies. Don’t do it. It’s not worth it.

To finish up the day, and to digest some of those cookies, whoops, I headed out to the high school track. I wanted to get in a quick workout before it got dark, but it needed to count. This Interval Track Workout will do just that. You will run a little over 2 miles and be exhausted by the end of it.

It’s a great workout to rev the metabolism and it’s a quick one. You can really get through this in 25 minutes. It’s a nice way to mix up the treadmill workouts and long distance runs.

I really want to give this Body Pump class a go. That is the next thing on the workout To-DO list.It’s a great workout to rev the metabolism and it’s a quick one. You can really get through this in 25 minutes. It’s a nice way to mix up the treadmill workouts and long distance runs.