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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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Flower Edamame- a protein rich snack

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Vegetarians listen up:

Did you know just one cup of Edamame has 17 grams of protein???? That’s more then half of my daily amount of protein for my body size!

I wish I could take credit for these beautiful flower bowls and New York plates, but unfortunately they’re not mine. My boyfriend Bryan and I visited a family friend today, and the first thing I did was practically run to the table and snap a picture of Edamame for my health blog.

If you’ve never had Edamame before, turn your computer off right now and go find some.

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Baby-Gourmet Grilled Cheese Panini’s

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These baby gourmet grilled cheese panini’s will take your breath away. Using your pink panini maker (or which ever color panini maker you own, even though pink is the best color of course) eliminates the time it would normally take to bake them in the oven.

Also, using a panini maker eliminates the need to fry them in a pan. This makes these cute little babies much healthier too.

This took a total of 10 minutes, and was worth every second!

Ingredients:
Sauted Portabella Mushrooms
Pesto
Mozerella Cheese
Mini-Chibatta Slices
Caramelized Onions
Oregeno Spices
Avocado Feta Spread

How to:
Caramalize your onions
Saute the portabella mushrooms in all natural honey (which is a sweet delicous substitute for oil)
Spread the bottom half of the chibatta bread with pesto, and the top half with avocado feta spread. You can use what ever spread or dip you like, i just happened to find the Avocado-pesto spread at the farmers market and fell in love with it.
Layer your cheese, sauted portabella mushrooms and caramalized onlions on the chibatta slices
Toss them in your panini maker, and vuala- you have delicious baby gourmet grilled cheese paninis that will impress all your guests!

I paired my mini panini’s with my 2 minute side italian salad, and a home-made fruit smoothie.

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Ps, you can get the recipe for this sensational pineapple strawberry carrot smoothie in the smoothie section of TheFitspirationalBlonde.com 🙂 I guarantee you it will take your tastebuds to wonderland!

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Lunch is as fabulous as you make it… Literally!

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Portabella Mushrooms, Caramalized Onions, and pesto oh my!

I had an absolute BLAST creating this masterpiece. These gourmet grilled cheeses are the most delicious things that will ever touch your lips.

Click here to get the recipe for my pineapple strawberry peach carrot smoothies. The savory flavors of the mini-grilled cheeses mixed with the natural sweetness of the smoothies, reflects a perfect flavor of summer deliciousness.

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Baked Parmesan Garlic Asparagus, Yum!

The healthiest most delicious way to eat asparagus has finally been discovered by your truly! These easy little green strands of mouth watering heaven only take about 10 mins to put together, and will honestly take your breath away. If you’re an asparagus hated(as I was about 3 months ago) this is a GREAT way to fall in love with your vegetable arch enemy. The Garlic and Parmesan cheese are perfect compliments to it’s delicious flavors.

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Yum, this is how they will look in the end! I paired my Parmesan garlic asparagus with a piece of whole wheat toast and some avocado slices.

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If it’s on sale, I prefer to buy organic asparagus

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Mince 4-5 cloves of garlic, mix in a Ziploc bag with about 1/4 cup of Parmesan cheese and a table spoon of olive oil. Olive oil is a healthier version of vegetable oil, so I like to use it whenever I can. (I’ll make a post about the difference between the two a bit later.)

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Bake in the oven at 350 degrees for 7-10 mins (until golden brown.)

Ingredients:

  • Fresh minced garlic
  • Fresh grated Parmesan cheese (you can substitute vegan or your favorite cheese here)
  • Organic asparagus

What to do:

  1. Mince Garlic, grate cheese
  2. Add mixture of garlic and cheese to a Ziploc bag along with 1 tbsp of olive oil
  3. Using your hands, add the asparagus to the mixture and rub the ingredients around in the bag for about 2 mins. This is to evenly distribute the flavors to every piece of asparagus and make every one of them extra savory 🙂
  4. Place the contents of the bag onto a piece of tinfoil and bake for 7-10 mins (until they appear golden brown.)
  5. Eat and enjoy!

Easy, delicious and will impress any guests that you have over 🙂