Can’t Resist The Smell of French Fries?

Can’t resist the smell of French fries?

Not to worry—you can bake your own fries and savor them guilt free!

Fries_vegetable_can't_resist_smell

Sure you can use potatoes, but for extra beta carotene, you can also use sweet potatoes, squash, or even carrots!

Simply cut the vegetable of your choice in long, thin wedges, place them on a baking sheet.

Then, using olive or vegetable oil in a spritzer bottle to control how much you use, lightly spray the fries with vegetable oil or olive oil, season them with paprika, oregano, Cajun, or any spice of your choice, and bake until they’re a nice golden-brown and crispy!

Enjoy!

For more recipes like this, a 10-Day Weight Loss Jumpstart and Detox Plan and a Get Healthy Program please check out The Nutrition Twins’ Veggie Cure!

Have you made healthy baked fries before?

Fresh Organic Frittata with Broccoli, Potatoes, and Goat Cheese

 

broccoli_frittata

We originally found a version of this delicious recipe from Chef Dan Barber of Blue Hill Stone Barns in O Magazine. If you don’t have the organic ingredients don’t worry…

This is so delish! And it’s satisfying comfort food.  Looking for more recipes like this?  Please feel free to search this site.  Or try some of our lightened up comfort foods like our

Microwave Peanut Butter Chocolate Chip Cookies

Skinny Oreo Balls

Skinny Potato Skins

Spaghetti Squash with Tomato Sauce and Parmesan Cheese, w

Servings: Makes 4 servings

Ingredients:

  • 8 large eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)
  • 3/4 cup skim milk
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2-1/2 Tbsp. olive oil
  • 1 medium onion thinly sliced
  • 1 small potato (5 ounces), cut into 3/8-inch cubes
  • 1-1/2 cup small broccoli florets
  • 1-1/2 cup small cauliflower florets
  • 5 Tbsp. fresh goat cheese

Directions:

  1. Preheat oven to 375°. in a medium bowl, beat eggs, milk, salt, and pepper .
  2. Heat oil over medium heat, in a medium-sized pan. Add onions and potatoes and cook until onions for about 8 minutes, stirring occasionally.
  3. When onions are soft, stir in broccoli and cauliflower. Cook for about 10 minutes, stirring occasionally.
  4. When vegetables are soft, turn heat down to low and add egg mixture. Sprinkle goat cheese on top. Cook about 2 more minutes.
  5. Transfer to oven and bake 20 to 25 minutes. Frittata is ready when the top is golden brown and the eggs set in the center.  Remove from oven and slide out of pan onto a cutting board. Slice into pie-shaped pieces and serve immediately.

The Nutrition Twins work with Egglands Best to help people get more nutrients.

 

Fresh Organic Frittata with Broccoli, Potatoes, and Goat Cheese
 
Servings: Makes 4 servings
Author:
Serves: 4
Ingredients
  • 8 large eggs (We use
  • Eggland's Best
  • eggs because they have 25% less saturated fat than other eggs)
  • ¾ cup skim milk
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 2-1/2 Tbsp. olive oil
  • 1 medium onion thinly sliced
  • 1 small potato (5 ounces), cut into ⅜-inch cubes
  • 1-1/2 cup small broccoli florets
  • 1-1/2 cup small cauliflower florets
  • 5 Tbsp. fresh goat cheese
Instructions
  1. Preheat oven to 375°. in a medium bowl, beat eggs, milk, salt, and pepper .
  2. Heat oil over medium heat, in a medium-sized pan. Add onions and potatoes and cook until onions for about 8 minutes, stirring occasionally.
  3. When onions are soft, stir in broccoli and cauliflower. Cook for about 10 minutes, stirring occasionally.
  4. When vegetables are soft, turn heat down to low and add egg mixture. Sprinkle goat cheese on top. Cook about 2 more minutes.
  5. Transfer to oven and bake 20 to 25 minutes. Frittata is ready when the top is golden brown and the eggs set in the center. Remove from oven and slide out of pan onto a cutting board. Slice into pie-shaped pieces and serve immediately.

Fish Tacos in Pumpkin Seed Chipotle Sauce with Pan-Fried Avocado

Ever looking for delicious Mexican recipes? We always are and were thrilled to stumble upon this one. It’s to die for!

We’re huge fans of South of the Border flavors and we don’t need Cinco de Mayo as an excuse to whip up some yummy Mexican food. We’re always game :).

 

fish_tacos

Pssst… you may enjoy these lip-smackers

Chocolate Drizzled Granola Balls,

Microwave Chocolate Chip Peanut Butter Cookies,

Skinny Oreo Balls

White Chocolate Drizzled Wild Blueberry Granola Balls!

We adore the Mexican spices, and love salsa, corn, beans, tomatoes, squash and avocados–and hot peppers don’t scare us either! And these ingredients actually are the very ingredients that make Mexican food healthy! They pack Mexican meals with fiber, antioxidants, nutrients, and all of the veggies that keep calories in check.

We realize that if you’re like many of our clients, you avoid Mexican food because you think it’s always loaded with calories and fat. But not so! You just need to know a few tricks to keep your Mexican food lean.

The things to watch out for are the fried options, along with those chips that come before the meal and the full-fat cheese. So if you steer clear of the fried items and focus on the beans, veggies, poultry breast, corn and seafood, you can really have a meal that is nutritious and that won’t ruin your healthy eating plan. And if you want to add cheese, use a low-fat variety or use a very small amount of strong cheese like cotija since it just takes a little bit to get a lot of flavor.

When it comes to tortillas, in general, from a flavor and health perspective, we favor corn tortillas over flour ones. However, often, we find that they tend to crumble. We were thrilled when we recently stumbled across La Tortilla Factory’s Hand Made Style Corn Tortillas. They are delicious, healthy and are authentic. Plus, they are soft like a flour tortilla so they don’t crumble! Woohoo!

So, for just 90 calories, a gram of fat and 5 grams of protein, we are going to use these tortillas to make quick burritos with grilled chicken, veggies, salsa, avocado and low-fat cheese.

And when we have a few minutes more? We’re making the fish tacos (see below). Mmmm…

Fish Taco in Pumpkin Seed Chipotle Sauce with Pan-Fried Avocado

Serves 4

  • 1 pound white fish fillets (cod, tilapia or halibut)
  • 2 tablespoons olive oil
  • 2 poblano peppers, seeded and cut into medium slices
  • ½ cup toasted, unsalted pumpkin seeds
  • ¼ cup chicken or vegetable stock
  • 2 teaspoons adobo chipotle sauce
  • ½ medium yellow onion
  • ½ cup fresh cilantro leaves, leaves and stem part, reserve some for garnish
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 1 avocado, peeled and cut into small dices
  • ½ cup thinly sliced fresh lettuce
  • 4-6 La Tortilla Factory Hand Made Style Corn Tortillas
  1. Lightly sprinkle a pinch of salt, ground pepper and chili powder on the fish fillet.
  2. Preheat 2 tablespoons of olive oil in a non-stick heavy sauté pan. Pan-fry the fish over medium-heat for about 1 minute on each side, or until the fish is cooked or turns opaque. Remove the fish from heat and set aside on a plate.
  3. In the same pan, lightly sauté the poblano pepper for about 1-2 minutes and combine with the fish.
  4. Meanwhile, combine the pumpkin seeds, stock, chipotle sauce, onion and cilantro, oregano, salt and pepper into the blender and blend until smooth.
  5. Then, transfer the sauce mixture into a small saucepan and simmer the sauce for 10 minutes over medium-low heat, stirring occasionally.
  6. Stir in the sauce with the fish and poblano pepper.
    To serve, put a handful of fish, poblano pepper, avocado and lettuce onto a tortilla and fold into a taco.

Do you make Mexican food? If so, what do you make? Share with us and you’ll be entered to win the raffle for some scrumptious La Tortilla Factory Hand Made Style Corn Tortillas. They are available in White Corn, Yellow Corn and Chipotle varieties across the country.

* La Tortilla Factory was kind enough to send us samples of their Hand Made Style Corn Tortillas.

For MORE RECIPES like this and a 10-Day Weight Loss Jumpstart and Detox Plan and a Get Healthy Program please check out The Nutrition Twins’ Veggie Cure!

 

Fish Tacos in Pumpkin Seed Chipotle Sauce with Pan-Fried Avocado
 
Serves: 4
Ingredients
  • 1 pound white fish fillets (cod, tilapia or halibut)
  • 2 tablespoons olive oil
  • 2 poblano peppers, seeded and cut into medium slices
  • ½ cup toasted, unsalted pumpkin seeds
  • ¼ cup chicken or vegetable stock
  • 2 teaspoons adobo chipotle sauce
  • ½ medium yellow onion
  • ½ cup fresh cilantro leaves, leaves and stem part, reserve some for garnish
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 1 avocado, peeled and cut into small dices
  • ½ cup thinly sliced fresh lettuce
  • 4-6 La Tortilla Factory Hand Made Style Corn Tortillas
Instructions
  1. Lightly sprinkle a pinch of salt, ground pepper and chili powder on the fish fillet.
  2. Preheat 2 tablespoons of olive oil in a non-stick heavy sauté pan. Pan-fry the fish over medium-heat for about 1 minute on each side, or until the fish is cooked or turns opaque. Remove the fish from heat and set aside on a plate.
  3. In the same pan, lightly sauté the poblano pepper for about 1-2 minutes and combine with the fish.
  4. Meanwhile, combine the pumpkin seeds, stock, chipotle sauce, onion and cilantro, oregano, salt and pepper into the blender and blend until smooth.
  5. Then, transfer the sauce mixture into a small saucepan and simmer the sauce for 10 minutes over medium-low heat, stirring occasionally.
  6. Stir in the sauce with the fish and poblano pepper.
  7. To serve, put a handful of fish, poblano pepper, avocado and lettuce onto a tortilla and fold into a taco.

It’s Peanut Butter & Jelly Day–Get the Energy You Had As A Kid!

If you’re a peanut butter and jelly fan and you’re all for keeping your energy level high like you did when you were a kid, today may just be your lucky day—it’s National Peanut Butter and Jelly day. If you want to have the energy to get that early morning workout in, stay alert at work and be fully charged when you pick up your kids, peanut is just as much your best friend now as it was when you were a kid. It’s packed with staying power with its high protein, fiber and healthy fats that will keep you going strong and it’s a good source of magnesium to help you to make the most of the food that you eat by turning it into energy. Here’s one of our favorite energy boosting PB&J Sandwiches…

PB&J with Banana Coins

Ingredients:

  • 1 slice whole wheat bread
  • 1 tablespoon peanut (crunchy or smooth depending on our mood)
  • 1 teaspoon blueberry jelly or your favorite fruit spread (Welch’s makes some great spreads with no preservatives, artificial flavors or colors)
  • ½ banana, sliced into coins

Directions:

Toast bread. Spread the peanut butter and jelly on the toast. Place banana coins on top of jelly and enjoy!

How do you like your Peanut butter and jelly? Are you crunchy or creamy? What flavor jelly do you like best? What time do you eat your sandwich to give you the best energy?

 

It's Peanut Butter & Jelly Day--Get the Energy You Had As A Kid!
 
PB&J with Banana Coins
Ingredients
  • 1 slice whole wheat bread
  • 1 tablespoon peanut (crunchy or smooth depending on our mood)
  • 1 teaspoon blueberry jelly or your favorite fruit spread (Welch’s makes some great spreads with no preservatives, artificial flavors or colors)
  • ½ banana, sliced into coins
Instructions
  1. Toast bread. Spread the peanut butter and jelly on the toast. Place banana coins on top of jelly and enjoy!
  2. How do you like your Peanut butter and jelly? Are you crunchy or creamy? What flavor jelly do you like best? What time do you eat your sandwich to give you the best energy?