Egg Pancakes

These egg pancakes are really tasty, however they are not low in calories. However their health and nutritional benefits make up for it. These pancakes are loaded with protein, healthy fat, fiber, vitamins and are low carb. You're skin and hair will thank you!

Pancake Ring

Egg Pancakes

12 eggs (just the white part) OR 1 cup of egg whites

1 cup of chopped spinach - just fill the cup don't press down, allow the air to take up some space

1/2 onion 

1 large beef steak tomato

1 bell pepper

handful of Black (or green olives)

1 tsp. salt

1 tsp. garlic powder

1 tsp. of oregano

1 tsp. chili powder

4 oz. of sharped cheddar cheese

1. Break the eggs and remove the egg whites from the egg yolks

2. Gather your chopped spinach - and add: 

    diced onion

    chopped bell pepper

    olives - sliced

    spices -salt, garlic, oregano, chili

3. Mix well and then add it to your egg whites

4. pour mixture into a pancake ring on the stove top pan  

5. Add slices tomatoes and sprinkle cheese on top

6. Cook for 3 minutes on low then flip over and cook for an additional mixture

Serve and Enjoy! 

Tilapia Fries

These are so yummy! They're kind of like fish sticks, chicken fingers - but they're pure 100% tilapia. Tilapia is an excellent fish to have. It has a great source of protein and healthy fats. Your waist will thank you!


Tilapia Fries

16 oz. package of frozen tilapia
2 eggs
1 c. of whole flour
1 c. bread crumbs - mixed with 1/2 tsp. salt, 1 tbsp. paprika, 1 tbsp. french fry salt
oil

1. use a SHARP cutco knife to slice the tilapia pieces
2. coat each piece with the flour
3. coat it with the egg
4. then cover it with the bread crumb mixture
5. put onto a baking sheet
6. heat oil - add each fry into in and allow it to bubble for 4 minutes.
Remove

Enjoy!

Condiments - mayo, sour cream, ketchup, tartar sauce, vinegar

Spring Fling Salmon

This is an amazing, light and healthy salmon. It's perfect for spring time. You're mouth will love, your stomach will love it and best....your waist will love it too!!

Spring Fling Salmon
4 pieces of salmon
1 mango
2 tbsp. cilantro
1 small purple onion
1 small red pepper
1 tbsp. lime juice
1 tbsp. honey mixed with 1 tsp. brown sugar

1. wash the salmon
2. marinate it in a honey & brown sugar between 30 minutes to 2 hours (ideally 1 hour)
3. chop the mango, cilantro, onion, red pepper and mix it with lime - set aside
4. grill the salmon and then remove - serve it with the mango salsa

It's best when served over a bed of rice of noodles. 

Man Sandwich - Healthy Way

So I know everyone has heard of the "Manwhich", but normally a "Manwich" is really not that healthy and not good your liver, colon or weight. However, my "Manwich" which I have changed to Man Sandwich is healthy and is good for your body and overall health...but it still is filling and probably will not leave room for any dessert....LOL

Man Sandwich

1 whole wheat pita
hummus
2 slices of thinly sliced mozzarella low fat cheese
2 slices of tomato
2 slices of red onion
3 slices of avocado
1 Morning Star Soy Fake Chicken Patty
squeeze of lemon juice




1. spread a generous amount of hummus inside the pita pocket
2. melt the 2 slices of cheese on the burger and then carefully place inside pita pocket
3. add in the avocado slices, tomato slices and red onion slices
4. squirt in the lemon

Eat Up!!


Optional - Add some soy chips or blue corn chips on the side. 

Summer Fruit Soup

This a wonderfully light soup that will leave you so full of summer love you will be wishing it could be summer all year long. It's a perfect appetizer or even can be served as a dessert.

Summer Fruit Soup

2 pounds of watermelon chunks (which is about 4 cups)
1/2 mango (chunks)
1/2 c. orange juice
1/2 tsp. sugar
1 tsp. lemon juice
1 c. sparkling (Poland Spring) fruit flavored water

 In a blender - mix them all together. Chill up to 8 hours (or overnight)

Serve with some fresh ginger as a garnish.

Yummy! 

Vegetable Summer Salad

This salad is 100% dedicated to all veggies that popular and ripe in the summer. I know what is is like to want a food but you cannot get because either it's out of season and not being sold anywhere or it's out of season and costs an arm and a leg. This recipe, titled, Vegetable Summer Salad it a salad recipe that has all your summer veggies. So...they're easy to find, cheep to buy and super yummy to eat!

Vegetable Summer Salad

2 cucumbers
1 pint of cherry tomatoes
1 pint of blueberries
2 bags of baby spinach
1 yellow pepper
1 red onion
1 can of of garbanzo beans
(optional- avocado)

Mix together:
2 tbsp. olive oil
1 tsp. lemon juice
1 tsp. balsamic vinegar
1 tsp. of sugar
dash of garlic powder

1. dice the cucumbers, slice the cherries tomatoes, dice the red onion, yellow pepper
2. mix with baby spinach and then add the blueberries and garbanzo beans
3. right before serving add your dressing

Serve! (Serves 6)

Salmon Puff Pastry Rolls

This is a wonderfully light and healthy recipe perfect for lunch or an appetizer. It can be made the day before you are eating it or the day of. It can be served warm or cold. Basically it's a perfect recipe for any occasion, meal, time of day and mood you are in - especially if you are in a healthy one!

Salmon Puff Pastry Rolls
1 box of puff pastry sheets
4 cans of 4 oz. canned salmon
2 tbsp. of light mayo
a dash of paprika, onion powder and pepper
1 egg
sesame seeds

Cucumber Cream Sauce
1/2 cup of sour cream
3 tbsp. of white vinegar
1 tbsp. sugar
2 large cucumbers - peeled and thinly sliced
1 tbsp. of onion powder


1. mix sour cream, white vinegar, sugar, onion powder together - add in thinly sliced cucumbers and cover and place in fridge overnight

Salmon Puff Pastry Rolls

Preheat oven to 350

1. flatten out two puff pastry sheets
2. rub some olive oil on it
3. mix can salmon with mayo and seasonings
4. evenly distribute salmon on puff pastry sheets - then roll it
5. beat egg and brush it over roll and sprinkle sesame seeds
6. place in oven for 35 minutes at 350

remove - allow it to cool enough for you to slice.

Serve with cucumber cream sauce - to serve use slotted spoon so you don't get the cucumber slices, just the taste!

Breakfast Casserole for Champions

In April is when a lot of 5Ks and half marathons kick off. It seems like almost every Sunday starting in mid April there is some 5K or half marathon benefiting some worthwhile cause. I am an avid runner - running between 45-65 miles a week, I therefore can appreciate any good run. Before a run you want to have something light - small bowl of oatmeal and some fruit. When you run you don't want anything too heavy in your stomach. However after the race - depending on far you've run you will want to replenish your stomach with something tasty and healthy. This is my Breakfast Casserole for Champions. It's a breakfast dish that is perfect for runners. It will leave you feeling satisfied but not too satisfied where you feel like you just undid your whole run and all the calories and fat you burned.

Breakfast Casserole for Champions - Serve 6
6 Eggs
2 cups of cooked broccoli
1/2 cup of chopped red onions
1 clove of fresh garlic - crushed
1 large tomato chopped
1/4 cup of bacon bits - found in salad dressing aisle
1 cup of shredded Swiss cheese
challah bread - cubed

Preheat oven to 375
1. beat the eggs
2. add in the cooked broccoli, chopped onions, tomatoes, garlic, bacon bits and shredded Swiss.
3. pour into a pan and smooth it out so all the ingredients are spread out evenly
4. bake in oven for 30 minutes - remove
5. place cubed bread
6. bake for another 30 minutes

All Done! Yummy! Serve!

Fish Tacos

This recipe may seem daunting and hard but I promise you that if you just take a deep breath and relax and focus on the task at hand you will find that it is actually very, very easy.

Fish Tacos
1 package of frozen fish fillets (I recommend tilapia) - defrost
flour
2 eggs lightly beaten
1 tbps. of melted butter
whole wheat bread crumbs mixed with parmesan cheese, chili powder, paprika and onion powder
lettuce
slices of tomatoes cut into fourths
slices of purple onion
shredded cheddar and mozzarella mixture (Mexican Blend)

Melt butter on frying pan
1. Pat the fish in the flour well.
2. then dip each piece of fish into the egg and make sure the whole piece is covered in egg
3. coat it with the bread crumb and spice mixture
4. place fish into pan and fry each side for 3-4 minutes

Repeat until all fish is done.

Place the fish on a paper towel.

Place your hard tacos on a plate. Then put the fish, about 5 of the fourths in each taco, a few slices of lettuce, purple onion and about palm size of cheese. Then put a dollop of any condiment you'd like.
(Ranch, Thousand Island, French, Sour Cream, Mayo)

Serve!

Yummy!!!!!!!!

Hawaiian Chicken Kabobs

Eating outside is fun and this a fun dish you can easily make outside as well as eat outside with your family. It is super healthy and super tasty. I promise you that everyone in the family will devour it!

Hawaiian Chicken Kabobs
2 - 4 large boneless chicken breast
2 tbsp soy sauce
2 tbsp olive oil
1 clove of crushed garlic
1/4 tsp. dried ginger

1 pineapple cut up
2 green peppers
1 large red onion

1. In a bowl marinate the chicken in soy sauce, oil, ginger and garlic for 2 hours or overnight. The longer the better
2. preheat the grill and then put the chicken on the grill - for about 7 or 8 minutes on each side
3. the cut the pepper, pineapple and onions and throw in on the grill for about 5 minutes - or until lightly browned.
4. allow all food to cool long enough for you to be able to touch it.
5. then place then on the skewers alternating between each food.


Preheat oven to 350

place skewers in oven for 5 minutes to reheat. The serve! Delicious! 

Creamy Spinach Soup

So I was thinking for weeks about a new possible soup recipe. As many of you know I pride myself on creating unique and delicious soups. I get inspired from posts I see on other blogs, pinterest and cook books to make my own. This one was a long time coming. I thought, I searched, I pinned and finally I came up with the most amazing spinach soup recipe. I promise you will love it and feel so good after eating it.

Creamy Spinach Soup

4 small white potatoes
3 celery stalks
1 tsp. olive oil
Vegetable Broth
handful of fresh spinach chopped
1 clove of garlic or 1/4 tsp. garlic powder
1/2 tsp. onion powder
dash of pepper/salt
splash of milk
handful of shredded cheese

1. cut the celery and potatoes and brown it in oil for 3 minutes
2. add in broth to just cover the potatoes and simmer for 20-30 minutes
3. add in handful of chopped spinach
4. puree it
5. add in milk, spices and cheese - stir

That's it! Enjoy! Yummy!

Best served with crackers, rice cakes or bread.

Zucchini Pancakes

So this a really easy recipe. I made this for Chanukah this year but never got around to posting it. It is a twist on the traditional latkehs.

Zucchini Pancakes
2 large zucchinis
1 egg
1/4 c. whole wheat flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tbsp. Parmesan cheese
1/2 tsp. paprika
1/2 tsp. cumin
olive oil for frying

Dressing
1/2 cup of low fat mayo, 1 tbsp. Parmesan cheese, scoop of regular cream cheese, 1/2 tsp. onion powder, dash of garlic powder, lemon juice

1. Shred the zucchinis - add in the egg
2. mix the flour and seasonings together
3. then mix the zucchinis, egg with dry mixture
4. heat skillet with oil - form zucchinis with your hands into little pancakes
5. fry on each side for about 3-5 minutes, flipping occasionally

Dressing - mix all the ingredients together and serve on top of zucchini pancakes

Happy Chanukah!

Asian Baked Salmon with Peppers

This recipe is very simple. It's also super tasty. I made this for my parents and then they made it again for a dinner party. It was  huge hit.

Asian Baked Salmon with Peppers
2 pieces of 6 oz. fillets
3 tbsp. sugars
1/3 c. soy sauce
1/4 c.of sesame oil
Sesame Seeds
1 small yellow pepper
1 small red pepper
1 small orange pepper
Ken's Italian Dressing (for peppers)

1. mix the sugar, soy soy sauce and sesame oil together - allow it to marinate in the fish for at least 30 minutes - ideally an hour, no more. Leave some of marinate in the mixing bowl for later
2. preheat oven to 325. remove the fish and pour a few tbsp. of the mixture over the fish and cook for 25 minutes
3. Once it is done - take the fish out of the oven and drizzle some remaining marinate over it and sprinkle sesame seeds over it as well. Place back in the oven for 5-10 minutes before serving. Make sure the oven is off though - it will remain hot even though your turned it off.

Dice the peppers small and mix in dressing to create a pepper salad. Serve w/ salmon! Delicious!

Parmesan Fried Tilapia

So normally when I make these fried dishes I use bread crumbs, but it got me thinking why use bread crumbs? They're more filling and they add extra unwanted calories. Don't get me wrong, I still think there is a time and place for bread crumbs (when making patties, you MUST use them). But if you plan to fry something - skip the bread crumbs and make your own delicious mixture.

Parmesan Fried Tilapia
1 package of tilapia (normally there are about 5-6 thin pieces of it)
1 egg
handful of whole wheat flour
3 tbsp. Parmesan cheese
I mix cumin, paprika, garlic, onion, oregano all together - but you can make your own.
Oil - for frying

1. wash the fish and then coat it with the flour
2. drain in in the egg
3. then evenly coat the fish with your mixture
4. fry it for about 6 minutes on each side

Serve!!

Corn and Bean Salad

Every Christmas and summer I volunteer at Elijah's Promise's, a local soup kitchen where I live. When I was volunteering last Christmas in 2013 they made this salad that I knew it would be perfect for my blog. It's healthy and high in protein, fiber and has lots of veggies!!


Corn and Bean Salad
1 green pepper
1 carrot (grated)
1 can of corn
1 can of black beans
balsamic vinegar dressing (I make my homemade since I can never find a kosher kind in the store).

Optional - add some red pepper for some extra color

Balsamic Vinegar Dressing
1 c. balsamic vinegar
1/2 cup olive oil
2 tbsp. red wine vinegar
1/2 tsp. salt
tsp. sugar
1/2 tsp. onion powder
1.4 tsp. garlic powder


dice the green pepper, grate the carrots, add the corn and black beans and mix in the dressing. allow it to marinate for couple hours and serve! It's that easy! 

Hot Dog Spring Salad

So normally I wouldn't make anything with hot dogs. They're not that healthy and are high in sodium and not super high in protein. But my grandfather that used to live with us loves them. He moved out and we still had some leftover. I don't like food sitting in the freezer, we couldn't return it and we weren't going to waste it and throw it out so I needed to create a recipe that was healthy...and I did!

I made this tonight and my parents loved it! I didn't eat it because I don't do red meat, but if you eat red meat I am sure   positive you'll LOVE it!

Hot Dog Spring Salad 
Bag of Romaine Lettuce
2 slices of Red Onion
1/2 small tomatoes chopped
6 oz. of mandarin oranges (not in syrup)
handful of onion and garlic croutons
5 hot dogs
Honey Mustard light dressing


1. lay the lettuce on plate
2. add the chopped tomatoes and onions
3. lay the mandarin oranges equally over the salad
4. boil the hot dogs for 7 minutes and then cut it into 1-2 inch chunks
5. add croutons and hot dogs equally
6. add the dressing and serve!

This is a perfect dinner - it's filling, has lots of veggies, low in fat and has some protein. A healthy way to eat a hot dog. 

100th Post: Rosh Hashanah Apricot Glazed Corned Beef (Fabulous and Delicious)

Happy 100th blog post to me!! I cannot believe that I shared 99 recipes. This is my 100th post. I still remember when I decided to start a blog back in 2012. The first night I think I shared about 15 recipes. I was so excited. I just kept posting and posting. Then I hit a lul and stopped posting or only posted every now and then. I am really trying to get my traffic up on my blog. I admire so much mixandmatchmama.blogspot.com - her blog is what inspired me to start a blog. She shares recipes and one thing about her blog is that she basically shares the same recipe but changes the method. She shows you how you make 1 cake but by adding one or two differences you can an entire new recipe and taste. Love it! Thank you to everyone who has commented on my blog over the last 2 years and thank you to everyone will post. Please share my blog with all your family, friends, neighbors, co-workers and anyone you know!

This is Rosh Hashanah (Jewish New Year) recipe. I made this for the first night of the holiday. My family was having a family of 4 plus the 4 of us (mom, dad, me and grandfather). I got 4 1/2 pounds of meat (expensive!) and we had a ton of other food. And before I give you the amazing recipe I will just we only had 3 small slices left over!! It was that good.

One thing you will start to notice is that not all my recipes will be "healthie foodie" approved. Lots of recipes are just too amazing to make them perfectly diet healthy. We only live once, after all!!

Apricot Glazed Corned Beef
4 1/2 pounds of corn beef
1 cup of water
1 cup of apricot preserves
1 squeeze of Dijon mustard
1/4 cup of light brown sugar
2 tbsp. low sodium soy sauce


Preheat oven at 350
1. place corn beef in a large baking dish - pour 1 cup of water over it and cover tightly with aluminum foil
2. bake in oven at 350 for 2 hours
3. mix the ingredients of apricot preserves, Dijon mustard, brown sugar, soy sauce very WELL
4. pour mixture over corned beef and make sure it all nice and absorbed in the mixture
5. bake an additional uncovered for 30 minutes

(nice when served with my)
Strawberry Mango Salad - found in the salad tab
Baked Squash w/ Brown Sugar - found in the squash tab


Serve warm - drizzling with the marinate from the pan!!

White Bean Chicken Chili

If you haven't yet tried my traditional chili you're missing out. It is a huge hit at my house. Everyone loves it! It's super healthy and super easy to make.

Here's a link to my Summer Chili http://thehealthiefoodie.blogspot.com/2012/09/summer-chili.html

Therefore after having so much success with the first one I decided to create a white bean chili with chicken instead of soy. And well it was incredible. I promise you that you'll love it. Again very easy to make. Not too many ingredients and very healthy. I approve this recipe.

White Bean Chili

1 3 lbs. package of white chicken breast

15 oz. can of red kidney beans

15 oz white beans

8 oz. canned corn

1 celery stalk

1 carrot 

1 green onion

1 cup of vegetable broth

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt

1/2 tsp. chili powder

1 tbsp. fresh cilantro

1. clean the chicken and pack try

2. cook in oven at 350 for 25 minutes - allow it to cool enough to handle (20 minutes is fine)

3. chop the celery and carrots

3. bring the vegetable broth to a simmer and add in the celery and carrots - until they soften

4. slice/shred the chicken into thin strips 

5. add in chicken, beans and corn and stir 

6. then add in spices and cilantro. continue to mix in until it has a nice thick consistency

7. add in the salt and stir again and bring to simmer

It is best served with crackers :)

Serve Up!

Mexican Stuffed Pasta Shells

This recipe I made a while ago. The first I made this it was after a long hot day. We had been at work all day and working with kids in the hot sun. I work at a soccer camp where I coach little kiddos all day. It's fun but very tiring. After a long day this meal hits the spot. It isn't super healthy but it's just mediocre. Each serving is about 300 calories. Enjoy!

Mexican Stuffed Pasta Shells
1 pound of whole wheat pasta shells
1 cup of organic marinara tomato sauce
1 package of Morning Star crumbles
1/2 tsp. of garlic powder
1/2 tsp. onion powder
15 oz. can of black beans
15 oz. can corn
8 oz can of black olives
2 tbsp. fresh parsley
A couple of dollops of sour cream
2 cups of shredded cheddar cheese
1 tomato (seeded and chopped)

1. Cook the whole shells until Al Dente (6 minutes)
2. Set aside and let cool - while it is cooling:(Preheat oven 350)
- heat the Morning Star with the tomato sauce and once the sauce is room temp. add the garlic powder and onion powder and then add in the black beans, chopped tomato and corn.
- place the shells in pan and put 2 tbsp. of the bean mixture in each shell. Then add olives to each shell. Cover the shells with cheese.
3. Put in oven for 40 minutes. Garnish with parsley and sour cream

Serve and Enjoy! (Serves 6)

Italian Arugula Salad

So this salad recipe I really cannot take full credit for. It isn't exactly my recipe. I got this wonderful salad recipe from Real Housewife New Jersey star, Teresa Guidice's cookbook, Fabulcious. It is a really good cookbook, by the way. She has a lot of excellent recipes. Many of them of I tweeked to fit my personal needs and goals. However, the basis of them are great. This salad that I am sharing with you is so easy. And I know I say all my recipes are easy, but this one really is!

Italian Arugula Salad

2 bags of Arugula Salad
1 pint of cherry tomatoes (washed and sliced in half)
Olive Oil
Lemon Juice
Parmesan Cheese

1. slice the cherry tomatoes in half and mix with Arugula salad
2. drizzle with olive oil, lemon juice and Parmesan cheese

Serve and Enjoy!!

(You see I told you it was easy!)