Parmesan Eggs in a Bell Pepper Ring

We’re creatures of habit in every sense of the word.  We’d be happy as clams eating our favorite foods every day of the week.  However, the registered dietitians in us know that in order to benefit health the most, it’s important to vary the diet (and the foodies in us are thankful for this too!) to get the most nutrients.  Despite this, we can’t resist but to eat a couple of foods that we love so much every day.  For example, Tammy is so obsessed with bell peppers that she preps them every night so she can have them ready-to-go the next day—and she even carries bags of them with her when she travels (yep, she’s one sick bird 😉 ).  And then there are eggs, sardines, yogurt and apples, that between the two of us, we eat them daily–and any excuse to marry any combination of these foods, count us in!  So with our latest easy-to-make egg breakfast/ brunch/ lunch creation, we couldn’t help but include our two of our besties –peppers and eggs!

Looking for more healthy recipes?  Please feel free to search this site!  Here are a few to try:

This take on  “eggs in a basket” is one of our faves because it adds a variety of colors to our plate and a punch of flavor. If you’ve read our other blogs, it’s not a shocker that we’re gonna try to pack in veggies where we can, so this is no exception!

Here are a few of the stars of the dish:

Bell peppers pack a punch in the vitamin C department, so hello supple skin (vitamin C is needed for collagen formation) and boosted immunity.  They also are rich in phytonutrients that help to mop up free radicals and prevent them from harming the body.

Eggs are rich in protein and are great for your eyes, thanks to their lutein and zeaxanthin, which help to protect the retina.  We used Eggland’s Best eggs because they have 38% more lutein than ordinary eggs– as well as double the omegas and 5 times more vitamin D.  Plus, we love the company and work with them :).

This simple dish takes just a few moments to whip up and can even be prepped ahead of time by chopping the kale and bell pepper rings and keeping them in the fridge so you can just grab on busy days!

Parmesan Eggs in a Bell Pepper Ring

Serves 1

Ingredients

2 eggs (we use Eggland’s Best because they have 25% less saturated fat compared to ordinary eggs)

1 bell pepper (red, yellow, or orange)

1 tbsp. Parmesan cheese, we used shaved

1 green onion (green part only)

1 slice whole grain bread

Olive oil (in a spray bottle; spritzed)

1 cup shredded kale

Salt  to taste

Pepper to taste

 

Direction

  1. Slice the bell pepper to make ½” rings or larger. The larger the better because there’s less of a chance the egg will run over (if it runs over, no biggie—it’s just as delicious!)
  2. Spritz a little olive oil in your skillet and place one of the bell pepper rings in the pan for a minute.
  1. Crack the two eggs into the center of the bell pepper ring. Lightly sprinkle with salt and pepper, to your taste.
  1. Cook the eggs and bell pepper ring on one side until the eggs begin to firm up.
  1. How you proceed is up to how you like your eggs: If you like your eggs over easy/medium or fried, gently flip the egg and bell pepper ring and continue to cook until the egg is to your liking.
  1. Once you remove the bell pepper and egg, toast your bread. While it’s toasting, toss your kale into your already warmed pan with a spritz of olive oil, some salt and pepper to taste, and sauté.
  1. Place eggs and bell pepper on top of toast, sprinkle with shaved parmesan cheese & green onion.
  2. Serve with a side of sautéed kale.

Nutrition Facts Per Serving:  302 Calories; 20 g carbs; 16 g fat; 5 g saturated fat; 20 g protein; 310 mg sodium; 5 g fiber

The Nutrition Twins are spokespeople for Eggland’s Best.

Parmesan Eggs in a Bell Pepper Ring
 
Author:
Ingredients
  • 2 eggs (we use Eggland’s Best (www.EgglandsBest.com) because they have 25% less saturated fat compared to ordinary eggs)
  • 1 bell pepper (red, yellow, or orange)
  • 1 tbsp. Parmesan cheese, we used shaved
  • 1 green onion (green part only)
  • 1 slice whole grain bread
  • Olive oil (in a spray bottle; spritzed)
  • 1 cup shredded kale
  • Salt to taste
  • Pepper to taste
Instructions
  1. Slice the bell pepper to make ½” rings or larger. The larger the better because there’s less of a chance the egg will run over (if it runs over, no biggie—it’s just as delicious!)
  2. Spritz a little olive oil in your skillet and place one of the bell pepper rings in the pan for a minute.
  3. Crack the two eggs into the center of the bell pepper ring. Lightly sprinkle with salt and pepper, to your taste.
  4. Cook the eggs and bell pepper ring on one side until the eggs begin to firm up.
  5. How you proceed is up to how you like your eggs: If you like your eggs over easy/medium or fried, gently flip the egg and bell pepper ring and continue to cook until the egg is to your liking.
  6. Once you remove the bell pepper and egg, toast your bread. While it’s toasting, toss your kale into your already warmed pan with a spritz of olive oil, some salt and pepper to taste, and sauté.
  7. Place eggs and bell pepper on top of toast, sprinkle with shaved parmesan cheese & green onion.
  8. Serve with a side of sautéed kale.
Nutrition Information
Serving size: 1 Calories: 302 Fat: 16g Saturated fat: 5g Sodium: 310mg Fiber: 5g Protein: 20g

Chocolate Almond Breakfast Pudding

By now you know that although we are registered dietitians and personal trainers who base our diets on fresh, unprocessed healthy foods, we are suckers for chocolate. 🙂 Yep, in fact, we’re so wild for chocolate, that it wouldn’t surprise us if you told us that you heard us arguing over the last chocolate covered pretzel…or a Hershey’s kiss…or a hot chocolate (we don’t discriminate and would even enjoy one in the summer) for that matter! 🙂 So we’re always whipping up new yummy, waistline-friendly– and healthy– chocolate recipes! Have you tried our Guac-Chocolate Mousse or our Chocolate Drizzled Granola Balls or our Chocolate Coconut Chia Balls, just to name a few.

We whipped up this pudding with breakfast in mind.  For that reason, our goal was to create a satisfying recipe with just a  hint of chocolate so it wouldn’t be so overly sweet that it would set your taste buds off craving more of the super sweet flavor all day.  You know, when something is just so sweet and good, you just want more and more vs. when it’s simply just good and satisfying, when you’re done, you’re done.  The latter is true for this pudding–with just a hint of chocolate, in this satisfying creamy pudding texture, it puts the kibosh on your sweet taste buds and your body will be fueled with fiber and protein without the highs and crashes from sugary foods.

Pudding2

One of the best strategies we use with our weight loss clients to ensure weight loss success is to substitute high-calorie, low-nutrient foods with foods that are rich in protein and fiber. This protein/fiber combo helps to keep you feeling satisfied so you don’t overeat due to hunger. It also helps to keep blood sugar levels stable so you don’t experience energy/ sugar crashes that send you running for simple carbohydrates and sugar for a quick pick-me-up. Our clients who start using this strategy can’t believe how much easier it becomes to prevent overeating.

Chocolate_Almond_Breakfast_Pudding_collageAnd guess what? We’ve got you covered with the satiating protein/fiber combo in this Chocolate Almond Breakfast Pudding. We use chia seeds which are a great example of a food that’s rich in both fiber and protein– in only one ounce they contain 11 grams of fiber and 4 grams of protein. (If you’ve never used them before, other than trying them in our pudding, try sprinkling a teaspoon of chia seeds in your smoothies, on top of oatmeal, or mixed into a muffin batter for an added fiber boost that will keep you feeling full for hours.) As an added bonus, chia seeds are high in minerals such as calcium and magnesium and are a good plant-based source of omega-3 fatty acids.

 

Pudding1

Chocolate Almond Breakfast Pudding

This Chocolate Almond Breakfast Pudding combines the satiating combo of protein and fiber (thanks to chia seeds) and a hint of our love (chocolate!) to create a healthy, satisfying breakfast.  We suggest having it with some fruit and eggs for a fab, super satiating meal!

 

Makes 2 servings

Ingredients

  • 3/4 cup unsweetened almond milk (plain or vanilla)
  • 2 tablespoons chia seeds
  • 2 tablespoons cocoa powder
  • 1 T honey
  • 1/4 teaspoon almond extract
  • Dark chocolate shavings, optional

Directions:

Combine almond milk and chia seeds in a small bowl. Let sit for an hour (or more) so that the seeds can rehydrate. Add this mixture and all other ingredients (except chocolate shavings) in a high-speed blender and blend until smooth. Pour into small glasses and refrigerate until chilled. Top with chocolate shavings, enjoy!

Nutrition Facts: 124 Calories, 6 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 64 mg Sodium, 18 g Carbohydrate, 7 g Fiber, 9 g Sugar, 4 g Protein

Pudding3

 

Chocolate Almond Pudding
 
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ¾ cup unsweetened almond milk (plain or vanilla)
  • 2 tablespoons chia seeds
  • 2 tablespoons cocoa powder
  • 1 T honey
  • ¼ teaspoon almond extract
  • Dark chocolate shavings, optional
Instructions
  1. Combine almond milk and chia seeds in a small bowl. Let sit for an hour (or more) so that the seeds can rehydrate. Add this mixture and all other ingredients (except chocolate shavings) in a high-speed blender and blend until smooth. Pour into small glasses and refrigerate until chilled. Top with chocolate shavings, enjoy!
Nutrition Information
Calories: 124 Fat: 6 Saturated fat: 1 Carbohydrates: 18 Sugar: 9 Sodium: 64 Fiber: 7 Protein: 4 Cholesterol: 0

 

Tropical Green Smoothie

June 17th is “National Eat All Your Veggies Day,” and since we’re all about getting more veggies all year round, this delicious smoothie will help get the job done, no matter what day it is!…

We know what you’re thinking—that we probably were the ones who invented such a day! But this day really exists—without our doing!  And although in our hearts and minds, every day is National Eat All Your Veggies Day 😉 , we’re thrilled that this day is officially recognized!

BTW, thank you so much for making our day—so many of you emailed us to tell us you love and would never guess you were actually getting your veggie servings in our Skinny Green Smoothie, our Avocado and Apple Green Smoothie, and our Kale Recharge Smoothie and we can’t wait for you to try this to feel the same way! 🙂

 

30923722 - healthy green juice smoothie surrounded by whole fruits, vegetables and chia seeds with fresh strawberry garnish and red swirl straw

 

 

And if you struggle to get your veggies in, this is the easiest, most delicious way to make that challenge obsolete– and you can enjoy it at breakfast to really start your day off right!  This morning boost is packed with nutrients that’ll help mop up damage in your body created by pollution, toxins and stress, while helping you to fight inflammation and disease.  With just 217 calories and 15 grams of satisfying protein, this smoothie is a complete score. (Oh yeah!)

Filled with fiber and antioxidants, this tropical green smoothie is a great energy booster to start off your day right.

The magic of the Tropical Green Smoothie:

Hello Veggies, hasta la vista toxins! Veggies contain phytonutrients to help prevent destructive particles from injuring cells.  And in this smoothie, we’ve got kale.

Kale, besides being packed with nutrients like Vitamin A, Vitamin C, Vitamin K and Vitamin B6, has glutathione, a protein in veggies that grabs onto toxins and drags them out of our body!

*Notice this smoothie uses fresh, not cooked kale. That’s because cooking or processing decreases the glutathione bioavailability.

Pineapple and strawberries contain antioxidant and anti-inflammatory compounds, which help to neutralize toxins and prevent damage caused from the inflammation that results from stress, pollution and even from overdoing it on less-than-healthy toxin-creating foods and drinks.

Flaxseeds are a good source of omega-3 essential fatty acids. They are important for brain health and powerful anti-inflammatories that protect against heart disease.

This smoothie will leave you feeling refreshed and ready to take on the day!

Enjoy!

Makes 2 servings

Ingredients:

2 cups kale, packed

2 cups pineapple, cut into cubes

1 cup frozen strawberries

7 oz. plain Greek yogurt

1 tsp flaxseeds

Directions:

1. Cut kale into ribbons by removing the stems and cutting them into pieces that look like 1-inch strips. Pack the kale into the cups to ensure that you are getting the full serving.

2. Cut the frozen strawberries into halves (allow to slightly thaw if they are too frozen to cut).

3. Add yogurt to the blender and then add the kale, pineapple, strawberries, and flaxseeds and blend until smooth.

Nutrition Information per Serving:

Calories: 207

Carbohydrates: 33 grams

Fat: 2 grams

Protein: 15 grams

Sodium: 73 milligrams

Sugar: 25 grams

Fiber: 5 grams

Cholesterol: 4 milligrams

Tropical_Green_Smoothie_logo

Tropical Green Smoothie
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 2 cups kale, packed
  • 2 cups pineapple, cut into cubes
  • 1 cup frozen strawberries
  • 7 oz. plain Greek yogurt
  • 1 tsp flaxseeds
Instructions
  1. Cut kale into ribbons by removing the stems and cutting them into pieces that look like 1-inch strips. Pack the kale into the cups to ensure that you are getting the full serving.
  2. Cut the frozen strawberries into halves (allow to slightly thaw if they are too frozen to cut).
  3. Add yogurt to the blender and then add the kale, pineapple, strawberries, and flaxseeds and blend until smooth.
Nutrition Information
Serving size: 12 oz. Calories: 207 Fat: 2 g Carbohydrates: 33 g Sugar: 25 g Sodium: 73 mg Fiber: 5 g Protein: 15 g Cholesterol: 4 mg

 

Avocado & Apple Green Smoothie

As the twin, veggie- loving registered dietitians and personal trainers, that we are–who also have quite the sweet tooth 😉 that we work hard to keep in check, we’re pretty excited that this lil’ number hits all the spots!

Sweet and creamy–and green too?!  Now we’re talking 🙂 This satisfying green smoothie’s got heart-healthy fat, protein and all for less than 200 calories. Yup, we’re still smiling about this one that we hope you’ll flip for.   One things certain, your skin and bloat-free tummy certainly will thank you for it!

Hello delish Avocado and Apple Green Smoothie!

Apple Smoothie

Avocado & Apple Green Smoothie

The GREEN Bonuses:

Avocado:

  • Packed with over 21 vitamins and minerals plus healthy fats to moisturize you skin.
  • Great source of beta-carotene which has anti-inflammatory benefits.  It helps skin look refreshed as it is converted into vitamin A in the body, aiding in the development of skin cells. Rejuvenating old skin and building new skin is what will keep your skin young and looking refreshed.
  • Packed with potassium to restore normal fluid balance and flush out the bloat.

Green Tea:

  • Packed with phytonutrients and anti-inflammatories to keep body healthy and prevent skin flare-ups.

Spinach or Kale:

  • Both play a part in the liver’s detoxification process—so if you overdid it on alcohol, or if you were in a polluted environment or have been exposed to second hand smoke, these will  help your body to detoxify the chemicals.

Green apple:

  • Will keep the doctor away :), packed with fiber and nutrients

Pssst… if you like this, you may also like a few other of recent smoothies– Blueberry Lemon Detox Smoothie, Detoxifying Green Tea Smoothie, and our Kale Recharge Smoothie

Avocado & Apple Green Smoothie

Have this for a light breakfast or a satisfying snack!

Serves: 2

Ingredients

3 ice cubes

1 cup green tea

1 cup nonfat Greek Yogurt

2 cups stemmed and chopped spinach (or kale)

1 large Granny Smith apple—unpeeled, cored, and chopped

1/4 avocado, chopped

several frozen pineapple tidbits, a splash of 100% fruit juice, or a dash of stevia or honey (optional, depending on your sweet preference–we typically add a little pineapple or frozen banana coins).

 

Directions

  1. Combine the ice cubes, tea, spinach, apple, yogurt and avocado in a blender and puree until smooth, about 1-2 minutes.
  2. Add water ( if necessary) as you’re blending to reach desired thickness of smoothie. Make sure all fruits & veggies are pureed completely before serving.
  3. Enjoy!

 

Nutrition Facts (without optional ingredients): 195 calories, 4 g fat, 1 g saturated fat, 55 mg sodium, 35 g carbs, 5 g fiber, 12 g protein

 

For a 10-Day Weight Loss Jumpstart and Detox Plan and a Get Healthy Program please check out

The Nutrition Twins’ Veggie Cure!

 

 

Avocado & Apple Green Smoothie
 
Nutrition Facts: 195 calories, 4 g fat, 1 g saturated fat, 55 mg sodium, 35 g carbs, 5 g fiber, 8 g protein
Author:
Serves: 2
Ingredients
  • ½ cup apple juice
  • 1 cup green tea
  • ½ cup nonfat Greek Yogurt
  • 2 cups stemmed and chopped spinach (or kale)
  • 1 Granny Smith apple—unpeeled, cored, and chopped
  • ¼ avocado, chopped
Instructions
  1. Combine the apple juice, tea, spinach, apple, yogurt and avocado in a blender and puree until smooth, about 1-2 minutes.
  2. Add water ( if necessary) as you’re blending to reach desired thickness of smoothie. Make sure all fruits & veggies are pureed completely before serving.
  3. Enjoy!

Vanilla Berry Smoothie

Vanilla Berry Smoothie

As you probably know by now, we are always singing praises about all kinds of berries. Not only are they healthy, filled with vitamins and minerals, but they also pack an antioxidant punch! They also are a great source of fiber, which helps make you feel full longer. Gotta love that!  And you know that these twin sisters, veggie-loving registered dietitians who also have a big ‘ole sweet tooth that we work hard to keep in check 😉 are always up to finding healthy and yummy ways to squash sweet cravings.  This number hits the spot! Part berries/ part cinnamon both add a great sweet kick –and with health benefits!  Yahooo!mixed berries

Most berries are in season during the summer, but they are available all year round. Better yet, if you freeze them during the summer or buy the frozen variety you can enjoy them any time of year without having to worry about them being seasonal.

Check out these fun facts and why you’ll want to incorporate berries into your diet every day–and into our Vanilla Berry Smoothie below!

 

Strawberries contain more vitamin C in one cup than oranges do! They also provide a great source of folic acid which is used to make healthy new cells in our body.

Blueberries contain the highest amount of antioxidants. So they’re superstars when it comes to protecting your body against inflammation, aging and disease. Chronic inflammation seems to play a large part in contributing to diseases like cancer, heart disease and diabetes.

Blackberries and Raspberries contain 8 grams of fiber in one cup! Wow!

Grapes, which are technically berries, are a great source of Vitamin A, C and B6!

All berries are low in calories and can be mixed in many other foods such as yogurt or salad for a healthy nutrient boost.

This only lists a very few of the berries that are out there for you to try. There’s also gooseberries, acai berries, boysenberries, cranberry, elderberry, goji berries and the list goes on. So try some new mixed berry concoction of your own and reap the benefits! We’ve included a simple and easy mixed berry shake that you can serve for a scrumptious and healthy treat.

So it’s time to give this scrumptious Vanilla Berry Smoothie a whirl! 🙂  It’s dessert done healthy, enjoy!

 

Pssst…. if your looking for other delish, healthy and wasitline-friendly desserts, please check out ouf Chocolate Chip Banana & Zucchini Muffins, or our Skinny Pumpkin Muffins,  or these these Skinny Mini Muffins, just to name a few!  Or search our site! 🙂

 

 

Vanilla_Berry_Smoothie

Vanilla-Berry Smoothie

Serves: 3

Ingredients

  • 1 quart plain nonfat Greek yogurt
  • 8 ounces unsweetened frozen strawberries or blueberries (or berry of your choice, we used blackberries here)
  • 2 cups unsweetened vanilla almond milk
  • 1 banana, frozen
  • 1 tsp cinnamon

Directions
Add half of each of the yogurt, berries and milk into a blender and blend until smooth. Add the remainder of the ingredients and blend until smooth. Pour into 3 glasses and enjoy!

 

Nutrition facts for 1/3 entire recipe:  250 Calories, 2 g fat, 43 g carbs, 18 g protein, 5 g fiber,

For more than 100 delicious recipes like this and a 10-day Weight Loss Jumpstart and Detox Plan, plus a GET HEALTHY plan please check out The Nutrition Twins’ Veggie Cure

What different ways have you incorporated berries into your diet?

 

Vanilla Berry Smoothie
 
Author:
Serves: 3
Ingredients
  • 1 quart non-fat plain Greek yogurt, frozen
  • 8 ounces unsweetened frozen strawberries or blueberries (or berry of your choice, we used blackberries here)
  • 2 cups unsweetened vanilla almond milk
  • 1 frozen banana
  • 1 tsp cinnamon
Instructions
  1. Add half of each of the yogurt, berries, milk, and banana into a blender and blend until smooth. Add the remainder of the ingredients and blend until smooth. Pour into 3 glasses and enjoy!
Nutrition Information
Calories: 250 Fat: 1 g Carbohydrates: 43 g Fiber: 5 g Protein: 18 g

Spinach and Quinoa Casserole

spinach_casserole

Winter time to us means casseroles for dinner. We love to play off foods our mom cooked when we were younger. One of our favorites was always a spinach noodle casserole. Although our mom did make a healthy version, we’ve tweaked it a bit to make it more our own and incorporate more food groups.

Spinach and Quinoa Casserole:

Ingredients:

  • 4 cups cooked quinoa
  • 2 cups baby spinach, chopped
  • 1/2 yellow onion, chopped
  • 1 tablespoon olive oil
  • 1/4 cup low-fat feta cheese
  • 1 teaspoon mint
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 2 large eggs, lightly beaten (we use Eggland’s Best because they have 25% less saturated fat than other eggs)
  • Salt and pepper to taste
  • 1/4 cup reduced fat Parmesan cheese, finely grated

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium saucepan, cook the olive oil and the onions on medium heat until tender. Once tender, add the spinach and cook until the leaves are wilted. Remove from heat.
  3. In a large bowl, mix quinoa, eggs, cheese and spices together. Fold in the spinach and onions. Pour into a gratin bowl (or a bowl that can be put in the oven). Sprinkle Parmesan cheese on top. Bake at 400 degrees Fahrenheit for about 25 minutes, or until Parmesan is browned and crispy. Enjoy!
  4. Makes about 5 servings

Do you make a casserole that’s healthy that was inspired by your past?

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Spinach and Quinoa Casserole
 
Author:
Ingredients
  • 4 cups cooked quinoa
  • 2 cups baby spinach, chopped
  • ½ yellow onion, chopped
  • 1 tablespoon olive oil
  • ¼ cup low-fat feta cheese
  • 1 teaspoon mint
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 2 large eggs, lightly beaten (we use
  • Eggland's Best
  • because they have 25% less saturated fat than other eggs)
  • Salt and pepper to taste
  • ¼ cup reduced fat Parmesan cheese, finely grated
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium saucepan, cook the olive oil and the onions on medium heat until tender. Once tender, add the spinach and cook until the leaves are wilted. Remove from heat.
  3. In a large bowl, mix quinoa, eggs, cheese and spices together. Fold in the spinach and onions. Pour into a gratin bowl (or a bowl that can be put in the oven). Sprinkle Parmesan cheese on top. Bake at 400 degrees Fahrenheit for about 25 minutes, or until Parmesan is browned and crispy. Enjoy!
  4. Makes about 5 servings