Friday, August 31, 2012

Egg White Pita Scrambler!

...and no, that's not chicken.

1 Joseph's Pita
3 Egg Whites (or 2 whole eggs, if you prefer)
Cayenne Pepper
Salt and Pepper

1. Spray cooking pan with non-stick cooking spray.
2. Place egg whites in pan and scramble. Sprinkle with cayenne pepper, salt, and pepper.
3. While the eggs are cooking, place pita in toaster for 30-45 seconds or until hot to touch.
4. Cut pita in half. When eggs are done, stuff scrambled eggs into each half of the pita and serve immediately.

Serving suggestions: If you don't enjoy a little spice, omit the cayenne pepper.  You could also add a small amount of diced deli ham and cheese and/or some diced peppers and onions!

A beyond easy breakfast that's quick, delicious, and nutritious. Using this particular pita bread instead of regular bread drastically reduces the amount of carbohydrates and fat (and subsequently calories) to this meal.  They're also loaded with heart healthy ingredients and are a great fix for the starchy/carb cravings that often accompany weight loss. You likely either love, can't find, or haven't heard of them. They're usually found in the deli section of grocery stores.  At a delicious 50 Calories per pita, I'd say it's a must try. Check out their entire bakery line up at

Wednesday, August 29, 2012

Gazpacho Recipe

A few summers ago I got adventurous and spent a few months as an Au Pair in Spain.  A not so pleasant experience as a whole, but there was one positive discovery of GAZPACHO! For those unfamiliar, gazpacho is a tomato based soup served cold. Rarely seeing it pre-made in stores and having many of the ingredients fresh from my garden, I decided to give it a whirl. Not surprising, it turned out AMAZING! Broaden your food horizons and be open minded about giving this one a try. You won't be disappointed.

3 Cups Tomato Juice
1/4 Cup Onion (minced)
1 Green Pepper (diced)
1 Cucumber (seeded and peeled)
2 Cups Tomato (chopped)
2 Green Onions (minced)
1 Clove Garlic
3 Tbsp. Fresh Lemon Juice
2 Tbsp. Red Wine Vinegar
1 tsp. Basil (dried)
1/4 Cup Fresh Parsley (chopped)
1 tsp. Sugar (I used 1 pack of Truvia instead)
Salt and Pepper to taste

1. Combine all ingredients into blender or food processor.
2. Pulse until mixture becomes completely smooth like a purée.
3. Refrigerate for 2 hours.
4. Serve in soup or coffee mug. Garnish with a lemon wheel and add a couple ice cubes, if desired.

Serves 8-10.

Friday, August 24, 2012

Homemade Chicken and Veggie Spring Rolls Recipe

An all time favorite meal of mine. My boyfriend actually deserves (most of) the credit for this one. Works best if you have a partner to tackle these so one can attend to the rice papers and the other can assemble and roll. 

2 Cups Broccoli Slaw
1 Cup Matchstick Carrots
2 Cups Chicken (shredded)
2 Medium Red Peppers (thinly julienned)
12-15 Rice Papers (Asian section at grocery store)

1. Fill a bowl (large enough for the rice papers to lay flat in) with lukewarm water. Place 1 rice paper into water for 30-45 seconds or until rice paper becomes slightly sticky.
2. Pull rice paper from water and carefully lay flat onto a paper towel. Flip rice paper onto a cutting board and peel paper towel from rice paper. 
3. Towards the top, assemble a small amount of each ingredient into an approx. 1 inch wide strip across the rice paper.
4. Fold in the sides and top then gently (but tightly) roll the rice paper around the chicken and vegetables.
5. Serve immediately or place in refrigerator for a few hours to reduce sticky-ness of spring roll exterior.

Leftover spring rolls can be stored in the refrigerator for up to 3 days (mmm...lunch break?!) so go ahead and make some extras. 

Serving suggestions: I cut them into cute sushi-like pieces, my boyfriend likes them cut once right down the center, either way, enjoy plain or dipped in sweet chili and/or Thai peanut sauce.

Don't let the rice papers intimidate you. They sound (and have a reputation) for being a pain but after 1 or 2 tries, you'll quickly get the hang of it! 

Thursday, August 23, 2012

Greek Yogurt Tzatziki Recipe

Have some extra cucumbers you're not sure what to do with? Here's an awesome (and refreshing) greek yogurt tzatziki recipe. Great for your next end of summer gathering or to snack on at home.

1 Medium Sized Cucumber
1 Tbsp. Dill
1 Clove Garlic
1 Tbsp. Olive Oil
1 tsp. White Vinegar
2 Cups Plain Greek Yogurt
Salt and Pepper

1. Grate cucumber onto paper towel and squeeze to remove water.
2. Place in medium container with lid. 
3. Add dill, garlic, olive oil, white vinegar, and greek yogurt. Stir.
4. Season to taste with salt and pepper.
5. Serve immediately or refrigerate 2-3 hours for extra flavor!

Serving Suggestions: a great dip to pair with crackers, pita chips, or fresh bread.