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A Spicy Flatbread Frenzy! Sauteed Sun-Dried Tomato, Red Peppers, Cayenne and Oregano masterpiece.

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Lately I’ve gotten myself into a fabulous flatbread frenzy! After tasting my first flatbread a few weeks ago, I just can’t seem to get enough of them. I LOVE letting my healthy creative mind wonder. Coming up with flatbread toppings is almost as fun as eating the flatbread… almost.

I decided to experiment with spices this week. Oregano, black pepper, Cayenne Pepper and garlic powder seemed like a delicious place to start.

Those spices balanced out with grilled Sun-dried tomatoes, Red peppers, Zucchini slices, garlic coves and Mozzarella cheese ended up being the absolute perfect masterpiece.

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Make sure your front door is locked. I guarantee you that your neighbors will smell your delicious flatbread from miles away and come running!

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A Mexican Fiesta (healthy nachos) FEAST for two! I have the best boyfriend ever.

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After a long day of work, I arrived home and my boyfriend had come over and made me this DELICIOUS and HEALTHY Mexican feast for two!

He home-made those whole wheat tortilla chips, and even made a fruit smoothie to go along with it. The quesadillas are made with whole wheat tortillas and stuffed with avocado and real cheddar cheese. Everyone knows I’m an avocado addict, so I almost passed out when I saw this sitting in the kitchen waiting for me.

Healthy nachos, I think yes!

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Whole grain veggie flat-bread pizza!

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With the whole grain flat-bread dough, combined with all the delicious veggies on top; this is the perfect healthy go to pizza!

Since the dough isn’t thick, it cuts the calories. I made sure to add an array of my favorite pizza toppings too 🙂

Toppings:
Zucchini
Summer Squash
Sauteed Red peppers
Arugula with lemon vinegerette dressing
Mozerella cheese

YUM!
The flavors go together perfectly, and the flat bread literally melts in your mouth. Delicious summer dinner 🙂

*Note- to make this vegan, just use vegan cheese 🙂

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Quick smoothie tip- switch up your fruits and veggies!

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Put some variety in your morning smoothies!

If you switch up your fruits and veggies every morning, your body will get a great weekly variation of nutrients.

Your hair, nails and skin will thank you for it 🙂

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Learning how to sauté: caramelized honey-mushrooms

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As I take more and more steps towards learning to cook, I’m discovering new ways to prepare food! Last month, my wonderful Boyfriend Bryan introduced me to the world of mushrooms and I fell in love.

Sautéing and caramelizing the Portabella mushrooms is by far my favorite way to eat them.

These caramelized baby “Bellas” are perfect to add to any sandwich, pizza or pasta dish!

How to:

  1. Slice up your mushrooms into relatively even slices. Make sure not to slice them too thick (because they take much longer to sauté.)
  2. Add a teaspoon of olive oil (or any oil of choice, I like olive oil because it’s healthier and more flavorful in the mushrooms.) TIP** Start out with less oil then you think you need. A little oil goes a long way, you can always add more. You’ll look pretty silly soaking up extra oil with a napkin, trying to prevent your mushrooms from getting too soggy. (I did that on my first attempt, and I’ll make a post soon about the do’s and don’ts of sautéing veggies.)
  3. Add the mushrooms to the warm oil, and flip in about 3-5 mins (when they look golden brown.)
  4. Drizzle some organic honey over your mushrooms on the last few minutes and let them get sweet and caramelized.
  5. Set them on a paper towel! I like to get as much oil out of those babies as I can before I eat them.

Put them on a pizza, add them to a summer salad, or even add them to a Fettuccini pasta or your favorite panini sandwich. You can get creative with this too, and add some of your favorite spices to the mushrooms before you take them off the heat. I add a bit of pepper.

YUM!

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Spicy smashed Baby Potatoes with Garlic and Cheese

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These easy little potatoes are SO delicious, and way better for you then french fries!

Baked instead of fried, no grease or oil involved.

Ingredients:

  • Baby yellow potatoes
  • Fresh minces garlic
  • Parmesan cheese (grated) 
  • Cayenne pepper (or spice of choice)

What to do:

  1. Boil your washed baby potatoes for 5-10 mins (until relatively soft)
  2. Place baby potatoes on a tin foil covered cooking sheet, and pre-heat oven to 350
  3. Smash lightly with the bottom of a glass (or a potato smasher if you have one. I didn’t so the bottom of a glass worked great!) Make sure not to smash too hard or they tend to crumble and not look so appetizing. 
  4. Sprinkle grated Parmesan and fresh garlic over every baby potato, followed by cayenne pepper
  5. Bake for 5-10 mins (until golden brown)

So easy, so delicious, and a wonderful snack for in between meals! 

 

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Morning smoothie- Strawberry orange mango

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Today’s smoothie was SO refreshing and delicious! It tasted like a mouthful of tropical paradise.

I make smoothies every morning because it’s a great way to start the day. Kicking it off with fruit and nutrients, encourages you to continue to keep your meals healthy.

This smoothie only took 3 minutes to throw together, and it’s 100% all natural!

Ingredients:
1 cup strawberries
1 cup mangos
1/2 cup oranges
1/2 cup pineapple orange juice
Ice

Blend and drink! Yum 🙂

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Adventures with a Dragon Fruit

After 2 years of searching, I finally found my very own Dragon Fruit!!!

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Getting my little hands on this beautiful-pink-exotic fruit has been on my “Food Bucket List” for quite some time now. When I saw a basket full of pink Dragon Fruits at the grocery store, I could hardly believe my eyes. The moment I spotted the dragon fruit, I began to run towards it at full speed (which wasn’t very fast considering I was wearing heels as usual) as I pinched myself along the way to make sure I wasn’t dreaming! My blonde hair flowing in the wind, dodging housewives, kids and grandmas right and left (insert dramatic music here.) In my imagination, I pictured myself fighting off hundreds of housewives to get my hands on one of these… but the other people in the store seemed to care less that there was a Dragon Fruit in their presence. Obviously they didn’t know what they were missing.

Finally, when I got my hands on one of these precious gems, it was if the heavens opened up the grocery store ceiling, and the angels started singing! I grabbed my phone, and asked the nearest housewife to snap a picture of me kissing it, yes right in the middle of the store. I have no shame… and proud of it!

 

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My first instinct was to FILL MY WHOLE SHOPPING CART with Dragon fruits, but after laying eyes on the $5.99 price tag, that instinct flew right out of the hole in the ceiling that the singing angels made.

After texting all my best friends a picture of my juicy pink victory, I went right home and cut it open with my boyfriend.

This is what they look like inside-

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Unfortunately, after 2 years of searching… I didn’t like the taste. It tasted like the green part of a watermelon that’s left over after you’ve eaten all the sweet pink parts. Perhaps it hadn’t been ripened yet, but I wasn’t about to spend another $5.99 to find out. Next time, I’m going to try and make a smoothie out of a Dragon Fruit, maybe I’ll like that better.

That concludes my adventures with a Dragon Fruit, now time to find another exotic fruit to add to my Food Bucket List!

 

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Honey Roasted Brussel Sprouts!

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These delicious little green cuties are the perfect mid-day snack!

My Honey Roasted Brussels Sprouts only take about 10-15 minutes to throw together. The taste is a mouthwatering combination of sweet and savory flavors, with a healthy spin.

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Ingredients

  • Brussels Sprouts
  • Pepper
  • (Any desired spices, I used a bit of cayenne pepper as well)
  • Honey
  • Olive Oil

What to do:

  1. Boil the Brussels sprouts for 5-8 minutes (until tender)
  2. Cut each Brussels sprout in half, and toss the halves into a hot pan with a bit of olive oil and pepper
  3. Let them sit until they become a beautiful hint of brown (usually 1-2 minutes)
  4. Drizzle a bit of honey over the Brussels sprouts in the pan
  5. Remove from heat, and drizzle with a bit more honey on the plate followed by a slight pinch of cayenne pepper
  6. Enjoy!

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