EPIC Tri 2013 Healthy Holidays

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michelegtris
michelegtris Posts: 5
in Social Groups
Alright folks, here's the first recipe. I love omlets and this is a good one.

Tomato and Spincah Omlet

Ingredients:
Olive oil
Tomtaoes
Shallots
Spinach
Eggs
Shredded reduced fat cheese of choice
Pepper
Salt, if needed

Directions:
Cook shallot, spinach in a bit of olive oil until done
In a bowl, scramble eggs with a bit of tomatoes, add to shallots & spinach until eggs are done.
Season to taste and add cheese.

Enjoy! :smile:

Replies

  • natali2304
    natali2304 Posts: 2
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    I made it. Thank you for sharing
  • CindyFeldman1230
    CindyFeldman1230 Posts: 3 Member
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    I know what I'll be making for Sunday breakfast! Thanks, Michelle!
  • michelegtris
    michelegtris Posts: 5
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    Here's one of my favorite metabolically efficient recipes. Modified slightly from a Rachel Ray recipe.

    4 chicken breasts
    Season with a little salt, lots of pepper
    Brown for a couple of minutes/side and set aside.

    Brown in olive oil:
    3 cups chopped celery
    1 large chopped onion
    1 cup chopped carrots
    2 chopped sweet red pepper
    3 grated cloves of garlic

    Add:
    2 tablespoons tomato paste
    2 cups tomatoes
    2 cup stock
    1/2 cups dry white wine
    3-4 leaves of sweet basil
    Browned chicken breasts

    Cook until chicken is done.

    Serve over 2/3 cup brown rice (I use Trader Joe's precooked, fozen Organic Brown Rice - ready in 3 minutes!)
  • kariduane
    kariduane Posts: 27 Member
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    Macademia Nut Shrimp with Veggie Pasta
    Ingredients
    Shrimp, peeled and deveined Macadamia nuts
    2 eggs
    Coconut oil
    Angel hair pasta Tomatoes Mushrooms Spinach
    Garlic
    Sesame seed oil Asparagus Sliced almonds
    Directions
    ‣ Warm a small amount of sesame seed oil in a skillet over medium heat and add asparagus. Cover and rotate frequently to avoid burning and assure equal cooking.
    ‣ Crush the macadamia nuts in a food processor or coffee grinder and set aside.
    ‣ Chop mushrooms, tomatoes and de-stem spinach.
    ‣ Whisk eggs in a bowl and add the peeled and deveined shrimp. Mix until the shrimp
    are completely covered.
    ‣ Add coconut oil and crushed garlic to frying pan on medium heat.
    ‣ Remove shrimp from bowl and roll them in the crushed nuts.
    ‣ Place macadamia nut covered shrimp into frying pan. Be careful to keep heat
    medium, as coconut oil will splatter at higher temperatures.
    ‣ When asparagus are done, remove from pan and set aside.
    ‣ Add the chopped vegetables.
    ‣ Cook the angel hair pasta in boiling water, drain and add to pan with vegetables.
    ‣ Dish pasta/vegetable mixture onto plates, top with your shrimp and add asparagus

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