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Parmesan Eggs in a Bell Pepper Ring & A Chance to Win $5,000 from Eggland’s Best

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, which we whipped up in honor of the latest awesome contest from Eggland’s Best, we couldn’t help but include our pepper bestie alongside another nutrient-packed fave of ours, Eggland’s Best eggs.

So before we get to all of the health benefits you’ll find in this recipe, we first want to share with you a way that you can win $5,000 (you’re welcome! 🙂 ).  Yes, Eggland’s Best is at it again, they’ve created yet another fun contest (one of the many reasons why we love being paid spokespeople for them– they’re always doing the coolest things aside from having a nutritional superior egg!).

Here are the deets:

Eggland’s Best (EB) is searching for the most passionate EB fan, who also happens to have an eye for taking beautiful photos of their delicious & healthy Eggland’s Best dishes!  EB is tapping into the “foodtography” trend and inviting fans to submit their best original “foodie” photos by April 12, 2017 for a chance to win $5,000 and a year’s supply of EB eggs!

To enter, EB fans can visit egglandsbest.com/foodtography and submit two mouthwatering photos of their favorite EB dishes.  All dishes must include at least two whole Eggland’s Best eggs and can be entered into one of four categories: breakfast/brunch, appetizer, main course, or dessert.  Fans may enter once in each of the categories. 

Each semi-finalist will be awarded $1,000 and a year supply of EB eggs, and the Grand Prize winner will receive $5,000 and a year supply of EB eggs!

Is that you we see with a gorgeous photo of your delicious EB dish and a newly heavy wallet?! 🙂

 

 

Check out this recipe we whipped up in honor of Eggland’s Best super fun contest–and all of it’s health benefits!

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.

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

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Parmesan Eggs in a Bell Pepper Ring & A Chance to Win $5,000 from Eggland's Best
 
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
Author:
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
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.

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Vegan Quinoa & Kale Power Protein Bowl

Vegan-chickpea-quinoa-kale-zucchini-UPCLOSE…and the quinoa-palooza has officially begun!  🙂 These twin sister, registered dietitians and personal trainers are fans of this healthy comfort food and we’ve gotta give a girl (and a guy!) some carbs!  Yup, we’re all for healthy carbs (phew! ) like quinoa –a wholesome, high protein, high fiber, healthy carb that prevents your energy from dipping, preventing sugar cravings!  The truth is, if you have a moderate portion (about 1/2 -3/4 cup cooked of a wholesome carb (hello quinoa!)  you’ll avoid the nasty cravings for the unhealthy carbs because you’ll give your brain and muscles carbohydrates, the fuel they need, so you won’t crave energy!  That means you won’t be looking for an energy boost or a quick pick-me-up—buh bye sugar cravings!

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Not only have you been requesting lots of recipes with quinoa, (that’s why we’ve given you lil’ numbers like our:

One-Pot Quinoa Chickpea & Avocado Bowl

Coconut Quinoa Chicken Nuggets

One-Pot Black Bean Quinoa Chili with Avocado

Quinoa Breakfast Nibbles

Choco-nilla Oats & Quinoa Swirl

Vegan_Quinoa_Kale_Collage

…but we knew it was time to make some more since the clamoring has continued! Quinoa is warm comfort food in the winter—and makes cool, comfort food in the summer.

And since summer days beg for a cool dish,, this spiced summer bowl filled with summery greens like zucchini and kale and protein packed heroes like quinoa and chickpeas can be made ahead of time and only gets better as it waits. What more could you ask for!? Oh except that you can prepare this without the added olive oil for an even lighter meal with even fewer calories for the same great taste!

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Vegan Quinoa & Kale Power Protein Bowl

Have one delicious serving as a side to grilled fish or chicken and veggies, or make a whole meal of it by having three servings.  

Makes 5 servings (approximately 1/2 cup each)

Ingredients

Dressing: (2 tbsp added 48 calories/ serving)

1/2 Tbsp extra virgin olive oil

1/4 tsp cumin

1/4 tsp turmeric

1/4 tsp paprika

small pinch of red pepper flakes (optional)

2 tsp minced garlic, plus ½ tsp for oil dressing (you may want to add more garlic if you’re a garlic lover!)

sea salt to taste

Salad:

½ cup quinoa, cooked (we used a mix of red and white just for fun!)

1 cup canned chickpeas, drained

1 medium zucchini, cut into evenly sized, small chunks

1 cup curly kale, leaves chopped into small pieces, stems removed (measure 1 cup of chopped kale leaves)

 

This dish can be made without any oil for a lower fat meal. (See below)

 

0006_NutritionTwins-chickpea-quinoa-kale-zucchini-garlic-paprika-tumeric-cumin_logoDirections with oil.

  1. Place olive oil in a small bowl and mix the cumin, turmeric, paprika, red pepper flakes (optional), ½ tsp minced garlic and a pinch of salt into the olive oil, set aside to marinate.
  1. Before cooking the quinoa according to the package, we toasted ours slightly for 1 minute by lightly spritzing olive oil in a spray jar in a pan to bring out more flavor. You can omit the olive oil and toast briefly, too, just stirring over the heat for 1 minute.. After toasting, cook the quinoa according to package directions.
  1. Next spritz the same pan you toasted the quinoa in with a little olive oil and sauté over medium heat for 2 to 3 minutes, the 2 tsp minced garlic, chickpeas, zucchini and kale. Just until the garlic releases it aroma and the zucchini begins to sweat. Remove from heat. Season with salt to taste.
  1. Toss sautéed vegetables and chickpeas with quinoa. Let sit for a few minutes, the heat will further soften the kale.
  1. Give the oil and spice mix a stir, drizzle over the entire bowl and stir. . . Salt to taste.

This can be eaten immediately and also tastes great chilled– and if you put it covered, in the fridge for a little while to chill, the flavor’s will also mingle and increase!

 

Directions without oil.

Mix cumin, turmeric, paprika, optional red pepper flakes, ½ tsp garlic and salt together, dry.

Skip step 1 and begin with Step 2.

After Step 4, sprinkle sparingly, mixing and tasting, the dry spice mix over combined quinoa, chickpea and vegetable bowl until the flavor suits you.

 

Nutrition Facts Per Serving (With Olive Oil):

Nutrition Facts Per Serving: 106 Calories, 3 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 21 mg Sodium, 16 g Carbohydrate, 4 g Fiber, 2 g Sugar, 5 g Protein

 

Nutrition Facts Per Serving (Without Olive Oil)

Nutrition Facts Per Serving: 94 Calories, 1 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 21 mg Sodium, 16 g Carbohydrate, 4 g Fiber, 2 g Sugar, 5 g Protein

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Vegan Quinoa & Kale Power Protein Bowl
 
Author:
Recipe type: Main
Ingredients
  • ½ Tbsp extra virgin olive oil
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • small pinch of red pepper flakes (optional)
  • 2 tsp minced garlic, plus ½ tsp for oil dressing (you may want to add more garlic if you’re a garlic lover!)
  • sea salt to taste
  • ½ cup quinoa, cooked (we used a mix of red and white just for fun!)
  • 1 cup canned chickpeas, drained
  • 1 medium zucchini, cut into evenly sized, small chunks
  • 1 cup curly kale, leaves chopped into small pieces, stems removed (measure 1 cup of chopped kale leaves)
Instructions
  1. Directions with oil.
  2. Place olive oil in a small bowl and mix the cumin, turmeric, paprika, red pepper flakes (optional), ½ tsp minced garlic and a pinch of salt into the olive oil, set aside to marinate.
  3. Before cooking the quinoa according to the package, we toasted ours slightly for 1 minute by lightly spritzing olive oil in a spray jar in a pan to bring out more flavor. You can omit the olive oil and toast briefly, too, just stirring over the heat for 1 minute.. After toasting, cook the quinoa according to package directions.
  4. Next spritz the same pan you toasted the quinoa in with a little olive oil and sauté over medium heat for 2 to 3 minutes, the 2 tsp minced garlic, chickpeas, zucchini and kale, Just until the garlic releases it aroma and the zucchini begins to sweat. Remove from heat. Season with salt to taste.
  5. Toss sautéed vegetables and chickpeas with quinoa. Let sit for a few minutes, the heat will further soften the kale.
  6. Give the oil and spice mix a stir, drizzle over the entire bowl and stir. . . Salt to taste.
  7. This can be eaten immediately and also tastes great chilled-- and if you put it covered, in the fridge for a little while to chill, the flavor’s will also mingle and increase!
  8. Directions without oil.
  9. Mix cumin, turmeric, paprika, optional red pepper flakes, ½ tsp garlic and salt together, dry.
  10. Skip step 1 and begin with Step 2.
  11. After Step 4, sprinkle sparingly, mixing and tasting, the dry spice mix over combined quinoa, chickpea and vegetable bowl until the flavor suits you.
Notes
*Nutrition shown for recipe using oil, see blog for nutrition facts without oil.
Nutrition Information
Serving size: ½ cup Calories: 106 Fat: 3 g Saturated fat: 0 g Carbohydrates: 16 g Sugar: 2 g Sodium: 21 mg Fiber: 4 g Protein: 5 g Cholesterol: 0 mg

 

Fruit-Infused Ice Cubes (anti-bloat/”detox”)

I caught Lyssie red-handed.  Yep, snoozing on the job!  In her defense, the warm weather coupled with our late nights and early mornings working on several deadlines had her a tad sleep deprived.  When I walked in to her apartment (I’m her twin– I don’t have to knock– I’ve got the key! 😉 ) to counsel one of our Skype clients, she was sitting at her desk, with her eyes closed peacefully, in the middle of a kitty nap.

Of course, being the good sis I am 😉 I sprung into action and revived her with a little bevvy we always recommend to our clients to wake them up and help them to feel alive!  I tapped on her shoulder and she started sippin’ and I started singing Simple Minds‘ “Alive and Kicking”.  Works like a charm every time!  You’re welcome Lyssie!  

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Do you have a morning or afternoon energy slump that comes with the warmer weather? You’re not alone! Check out this instant energy booster! This hydrates and flushes the puff! 😉

 

037Fruit_Infused_ice_cube_collage_writingEnergy Elixir:

  • The combination of the ice cold drink helps to immediately wake you up with a refreshing cool burst while the fruit- infused ice cubes add a little zing and flavor to your water to help to keep you motivated and sipping more.
  • If you’re not properly hydrated (and most of us aren’t, especially during the warmer weather), you will feel exhausted.
  • Proper hydration is a huge key to feeling energetic.  Our body relies on water to create energy, so skimp on it and you’ll feel lethargic.

Anti-Bloat:

Feeling a little bloated? Keep sipping! 

  • You’ll restore your normal hydration status, flush excess sodium and get rid of bloat!
  • Water will help flush gastric irritants and waste out of the digestive tract, preventing constipation and bloat
  • Potassium will help to counteract salt (and the puffiness that comes with it).

“Detox”:

Although your body is equipped to detox and cleanse itself naturally, certain health-promoting foods and drinks, like the fruits and their nutrients in these cubes, assist the body in its process. These refreshing “detox” cubes packs in some nutrients that are especially helpful when you want to look and feel your best and quickly get your body feeling lighter.

  • Lemon helps to promote the activity of a liver enzyme that converts harmful, toxic substances to less harsh chemicals (via the liver through a compound called d-limonene.).
  • Lemon, lime and orange are packed with vitamin C, which is a potent antioxidant which mops up free radicals from environmental toxins, stress, alcohol, fatty foods and other toxins and helps to prevent them from damaging your body. 
  • Vitamin C also keeps the skin radiant and youthful by helping to boost levels of collagen, which helps to keep the skin elastic.

 

Psst… Looking for more healthy recipes?  Please feel free to search this site!  And here are a few to try:

2-Minute Cherry Muesli

Mini Frittata Muffins

Kale Recharge Smoothie

Green Grape & Matcha Detox Drink

Microwave Peanut Butter Chocolate Chip Cookies

Chocolate Peanut Butter Banana Ice Cream.

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Fruit-Infused Ice Cubes (anti-bloat/”detox”)

We absolutely adore these fruit infused ice cubes!  They’re super fun, sparkly bursts of flavor and energy–and they couldn’t be any easier.  Perfect for water bottles or just for simply adding to any drink, they boost energy, fight bloat and have nutrients that assist the body in it’s natural “detox” process.

Make 12 cubes (2 cubes per serving)

Ingredients

1/2 orange cut in 3 slices, or more (you will want to slice them thinly because more surface area will result in more flavor).

1/2 lime cut in 3 slices

1/2 lemon cut in 3 slices

6 raspberries

 

Directions

Using 12 muffin tin, place a piece of fruit or 2 raspberries in each muffin holder and fill with water.  Place in the freezer.  After freezing, add to water and enjoy!

 

Nutrition Information per 2 ice cubes:  8 Calories

Fruit_Infused_ice_cube_collage_top_cropped_412KB

 

Refreshing Fruit-Infused Ice Cubes (anti-bloat/"detox")
 
Nutrition Information per 2 ice cubes: 8 Calories
Author:
Serves: 6
Ingredients
  • ½ orange cut in 3 slices
  • ½ lime cut in 3 slices
  • ½ lemon cut in 3 slices
  • 6 raspberries
Instructions
  1. Using 12 muffin tin, place a piece of fruit or 2 raspberries in each muffin holder and fill with water. Place in the freezer. After freezing, add to water and enjoy!

Kale Chicken Burrito Bowl

This hottie reminds us of the good ‘ole days… 🙂 . When we were in our junior and senior years of college and living in an apartment and no longer in the college dorms, we used to have so much fun making dinner. Every night we made something together that was fairly fast and easy—and of course, since we were studying to be registered dietitians, it was healthy too! 🙂 We loved what we called our “Open-faced Burrito”, which was all of the ingredients of a burrito, not rolled into a burrito! It was absolutely delish, and even to this day when we think about it, it makes us smile (and it makes our mouths water!). So now that variations on “bowls” and everything from rice bowls to chicken bowls are all the rage, it reminds us of our Open-faced burritos. So we made this Kale Chicken Burrito Bowl as a throwback to our beloved Open-faced Burrito (which inspired this Skinny Burrito Bowl and this Burrito Bowl.

Kale Chicken Burrito Bowl from The Nutrition Twins

Psst… looking for more healthy recipes? Please feel free to search this site! And here are a few to try…

When it comes to dinner, we always want something satisfying after a long day of work, something that tastes absolutely amazing, and something that’s got a TON of nutrients.

This Kale Chicken Burrito Bowl’s got it all!

Kale Chicken Burrito Bowl from The Nutrition Twins

But above all things, it tastes incredible!

Here’s what makes this bowl SO great:

  • Kale | a nutrient powerhouse high in Vitamin, A, C, manganese, copper and a slew of other amazing vitamins and minerals.
  • Chicken | a lean protein source that will help you stay satisfied and full longer in addition to aiding in muscle and tissue repair.
  • Brown rice | fiber-rich; it also helps keep your blood sugar levels stable.
  • Avocado | this fruit (yep, it’s a fruit) is rich in healthy monounsaturated fat, potassium, and fiber (to keep you full!)–and we’ve never been girls to tell a lie–and truth be told, it’s creamy deliciousness makes us drool! 😉

 

Kale Chicken Burrito Bowl from The Nutrition TwinsKale Chicken Burrito Bowl

This yumster makes 4 servings. So, if you have 4 people to feed you’re all set! Otherwise, you can package up the leftover ingredients and enjoy it later in the week!

Makes 4 bowls

Ingredients:

  • 2 chicken breasts (about 10 oz of chicken total)
  • 1 Tbsp dried chives
  • 1/8 tsp chipotle powder
  • 1/8 tsp smoked paprika
  • 1/8 tsp salt
  • 1 cup brown rice, uncooked
  • about 4 loosely packed cups (1 bunch) Tuscan or curly kale, ribs removed and chopped into small pieces
  • 1/2 cup lime juice, divided
  • 1 Tbsp evoo (extra virgin olive oil)
  • 1/2 jalapeño, seeded and finely chopped
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 avocado, sliced into big chunks
  • Garnish: chopped cherry tomatoes, hot sauce

Directions:

  1. Chicken:  Preheat the oven to 400 degrees.  Place the chicken breasts in a glass-baking dish and fill the dish with about an inch of water. The water should just cover the bottom of the baking dish and not cover the chicken completely.  Sprinkle the chicken breast with chives, chipotle, smoked paprika, and salt.  Bake at 400 degrees for 25 minutes, or until the chicken has an internal temperature of 165 degrees Fahrenheit. When the chicken is thoroughly cooked.  Shred the chicken with the juices and cooking water using two forks and mix it all together and set aside in a separate dish.
  2. Rice:  Place 2 cups of water with rice in a large pot.  Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until all water is drained.  Remove from heat and fluff with fork.
  3. Kale:  Whisk together 1/4 cup lime juice, olive oil, jalapeño, cumin and salt.  Toss the kale with the lime dressing in a large bowl.
  4. Avocado: Combine the remaining lime juice with the avocado in a food processor. Process until smooth.
  5. To serve, spoon a ¼ of the rice, a ¼ of the chicken, and a ¼ of the kale into a bowl. Top with ¼ of the avocado and a few quartered cherry tomatoes.

Nutrition Information per bowl (not including the tomatoes or hot sauce)

Calories 237, Total Fat 10 g, Cholesterol: 41 mg, Sodium 240 mg, Potassium 272.6 mg, Carbohydrates 20 g, Fiber 5 g, Sugar 1 g, Protein 20 g

Kale & Chicken Burrito Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: lunch, bowl, gluten free, dairy free
Cuisine: Mexican
Serves: 4 bowls
Ingredients
  • 2 chicken breasts (about 10 oz of chicken total)
  • 1 Tbsp dried chives
  • ⅛ tsp chipotle powder
  • ⅛ tsp smoked paprika
  • ⅛ tsp salt
  • 1 cup brown rice, uncooked
  • about 4 loosely packed cups (1 bunch) Tuscan or curly kale, ribs removed and chopped into small pieces
  • ½ cup lime juice, divided
  • 1 Tbsp evoo (extra virgin olive oil)
  • ½ jalapeño, seeded and finely chopped
  • ½ tsp cumin
  • ¼ tsp salt
  • 1 avocado, sliced into big chunks
  • Garnish: chopped cherry tomatoes, hot sauce
Instructions
  1. Chicken: Preheat the oven to 400 degrees. Place the chicken breasts in a glass-baking dish and fill the dish with about an inch of water. The water should just cover the bottom of the baking dish and not cover the chicken completely. Sprinkle the chicken breast with chives, chipotle, smoked paprika, and salt. Bake at 400 degrees for 25 minutes, or until the chicken has an internal temperature of 165 degrees Fahrenheit. When the chicken is thoroughly cooked. Shred the chicken with the juices and cooking water using two forks and mix it all together and set aside in a separate dish.
  2. Rice: Place 2 cups of water with rice in a large pot. Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until all water is drained. Remove from heat and fluff with fork.
  3. Kale: Whisk together ¼ cup lime juice, olive oil, jalapeño, cumin and salt. Toss the kale with the lime dressing in a large bowl.
  4. Avocado: Combine the remaining lime juice with the avocado in a food processor. Process until smooth.
  5. To serve, spoon a ¼ of the rice, a ¼ of the chicken, and a ¼ of the kale into a bowl. Top with ¼ of the avocado and a few quartered cherry tomatoes.
Nutrition Information
Serving size: 1 bowl Calories: 237 Fat: 10 g Carbohydrates: 20 g Sugar: 1 g Sodium: 240 mg Fiber: 5 g Protein: 20 g Cholesterol: 41 mg

Kale Chicken Burrito Bowl from The Nutrition Twins

 

Kale_Chicken_Burrito_bowl_Collage

Cinnamon Banana Muffins

As you likely know, we think muffins are the bomb. Who doesn’t love a good muffin? We prefer them waistline- friendly, of course. Most muffins are typically loads of calories and fat—and they’re usually disastrous calorie bombs. But this delicious goodie feels indulgent and contains healthy ingredients. As you know, we frequently like to whip up these types of creations! Do you remember our Chocolate Chip Banana & Zucchini Muffins, or our Skinny Pumpkin Muffins,  or these these Skinny Mini Muffins, just to name a few!

Cinnamon_Banan_Muffins_Logo (1)

Well, say hello to these pups! We love these muffins because they are great on-the-go and satisfy your sweet tooth but get most of their sweetness from bananas and then a splash of honey. Plus, these muffs are tasty refrigerated and chilled or just at room temp, easy-breezy, whatever works best for you! Enjoy!

 

Cinnamon Banana Muffins

To make a yummy meal that is both filling and packed with protein, be sure to eat it with a non-fat Greek yogurt or eggs or low-fat cottage cheese.

Makes: 8 servings

Ingredients

2- ½ medium bananas (about 7-inches each)

1- 1/4 cups of gluten free flour (we used, Krusteaz but regular flour will work just as well!)

1/4 cup water

1/3 cup honey

1 egg (we use Eggland’s Best because they have 25% less saturated fat than other eggs)

1 ½ tsp. pure vanilla extract

1 tsp. of cinnamon

Oil in a spray container

Directions

  1. Preheat oven to 350 degrees.
  2. Mash up bananas until soft enough to stir in a large bowl.
  3. Add the rest of the ingredients to the mashed up bananas and mix well.
  4. Spritz a muffin tin with oil, or grease with shortener and then fill with the muffin mixture.
  5. Bake muffins on upper rack for approximately 15 minutes. Muffins are ready when the tops of the muffins have browned slightly.

 

Nutrition Information (1 muffin): 160 calories, 1.25g fat, .35g saturated fat, 36 carbs, 2.35g protein, 1.7g fiber, and 12.6mg sodium

 

Nutrition Facts for 1 muffin and 1 cup of nonfat Greek yogurt and raspberries): 312 calories, 1g fat, 0g saturated fat, 48g carbs, 23g protein, 6g fiber, 98mg sodium.

 

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

 

 

 

 

 

 

Easy, Crunchy Braised Cabbage

An easy way to tell these twins apart?  One loves cabbage.  At least at four year old, that’s how Lyssie would tell people they could tell her apart from Tammy–because Lyssie loved cabbage.  However, Tammy  loved cabbage too. 🙂  We know what you’re thinking –either way, it’s pretty hard to look at twins and tell them apart by the one who loves cabbage.  But the moral of the story here is that not much has changed regarding our cabbage love affair.  😉  If you ask our friends on any given day what we’re picking up at the supermarket, for sure one us will be putting a purple cabbage in her basket.  We’ll probably be making our Colorful Detox Salad (and if we don’t have cabbage in our basket, no worries, we probably have some at  home or we’ll probably be making these veggie extravaganzas- Kale Recharge Smoothie  or Caramelized Cauliflower with Olive Oil and Lemon Juice

Needless to say, we were so proud when our rock star client Jeane sent us her newest creation that her whole family LOVED.  She said it only took her 5 minutes–oh yeah!  You rock Jeane! 🙂

Not soggy. Just crispy, crunchy and fresh!

Oh, and an entire cup has just 26 filling calories!

Simple_Braised_Cabbage_Collage_writing

Easy, Crunchy Braised Cabbage

Serves 3

Ingredients

3 generous cups chopped cabbage

2-3 tablespoons water

fresh cracked pepper

juice from a lemon

garlic (optional)

sea salt, to taste (optional)

Microwave safe bowl

 

Directions

Cut cabbage into chunks.  Place in microwave-safe bowl with 2 or 3 tablespoons water. Cover. Microwave 4 or 5 minutes or until you smell a burst of aroma. Allow to rest on the counter for 10 or 15 minutes to allow cabbage to continue to steam. Add lemon or garlic and pepper to dress it up.  Voila!

 

Nutrition Facts per Serving (1 entire filling cup): 26 calories, 0 g fat, 2 g protein, 6 g carbohydrate, 2 g fiber, 19 mg sodium

Easy, Crunchy Braised Cabbage
 
Not soggy. Just crispy, crunchy and fresh! Oh, and an entire cup has just 26 filling calories!
Author:
Serves: 3
Ingredients
  • 3 generous cups chopped cabbage
  • 2-3 tablespoons water
  • fresh cracked pepper
  • juice from a lemon
  • garlic (optional)
  • sea salt, to taste (optional)
  • Microwave safe bowl
Instructions
  1. Simply cut cabbageinto chunks. Place in microwave safe bowk with 2 or 3 T. Water. Cover. Microwave 4 or 5 minutes or until you smell a burst of aroma. Let rest on the counter 10 or 15 minutes to allow cabbage to continue to steam. Add lemon or garlic and pepper to dress it up. Voila!
Nutrition Information
Serving size: 1 cup Calories: 26 Fat: 0 g Saturated fat: 0 g Carbohydrates: 6 g Sodium: 19 g Fiber: 2 g Protein: 2 g