Lox & Bagels

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Easter Countdown: 3 Days!

Lox & Bagels is a great special occasion breakfast, especially when accompanied with mimosas!  Salmon is full of omega-3’s and is one of the healthiest & nourishing foods you could eat.

Ingredients: 1 Serving

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  • 1 Whole wheat Bagel thin
  • 1 & 1/2 Tbsp. low-fat cream cheese
  • 1 tsp. capers
  • 4 slices smoked salmon
  • Optional: Champagne & orange juice

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Cheers!

 

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White Fish topped with Olive Tapenade

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This is a quick, healthy & protein-filled meal.  It’s an easy go-to option if you don’t have much time to make a more complex meal.

Ingredients:

  • Filet of white fish: Halibut, tilapia, hake, cod, etc.
  • 3 Tbsp. olive tapenade of your choice: I usually get mine from Costco or Trader Joe’s
  • 1 tsp. extra virgin olive oil
  • Sea salt & pepper

Directions:

  1. Preheat oven to 400 degrees
  2. Line a cookie sheet with heavy duty foil coated with a little olive oil
  3. Place the fish filet on the foil and top with sea salt & pepper and  olive tapenade
  4. If frozen: Bake for about 20-25 min. or until fish is no longer translucent
  5. If fresh: Bake for about 15-20 min. or until fish is no longer translucent
  6. Serve with a vegetable side dish of your choosing & enjoy!

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There is nothing bland about this recipe even though it only consists of mainly 3 ingredients; enjoy this flavorful way to get fish into your diet!

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Vietnamese Spring Rolls

This recipe was shared to me by my aunt Kim who brings these for her lunch break at work.  They are easy to take on the go because they don’t require being heated up.  It’s a great way to mix up your lunches and stray from the mundane sandwich.

Ingredients: Yields 4 Spring Rolls

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  • 12 Medium size frozen fully cooked shrimp: Deveined & tail-off
  • 4 pieces of rice paper (found in the ethnic/chinese section)
  • Sweet Red Chili Sauce (found in the ethnic/chinese section)
  • 1/4 c. Bean sprouts
  • 1/4 c. Cucumber chopped into tiny chunks
  • 1/4 c. Shredded carrots
  • 1/8 c. Thinly sliced radishes
  • 1/8 c. Chopped fresh mint leaves

Directions: 

  1. Fill a medium bowl with cold- lukewarm water, add shrimp to thaw
  2. While shrimp are thawing, fill a wide, shallow bowl in which the rice paper will fit with hot but not boiling water
  3. Submerge 1 piece of rice paper very briefly into the bowl with the patterned side up
  4. After the rice paper has been submerged, quickly remove it from the water
  5. Once removed, set it aside onto a textured surface such as a cutting board (so that it’s easy to peel off without ripping)
  6. The rice paper will become softened & ready to fill
  7. Line the center of the rice paper with about 1 tablespoon of bean sprouts, cucumber & carrots; 1 tsp. of radishes & mint; and 3 or 4 cold shrimp.                              IMG_1010
  8. Be careful not to overstuff in order to wrap within the rice paper without ripping it
  9. Repeat steps 3-8 for the remaining 3 spring rolls
  10. Serve with 1-2 tablespoons of the sweet red chili pepper sauce IMG_1011

Enjoy spring rolls as a refreshing appetizer or lunch!

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Savory Salmon Burger

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Salmon has omega-3 fatty acids which is a polyunsaturated fat that improves heart health, skin appearance, and has many other miscellaneous benefits.  Sadly, salmon is not one of my favorite foods, but I love a good all-natural salmon burger from Trader Joe’s or your local health food store.

Ingredients:

  • All-natural salmon burger patty
  • 1/2 tsp. olive oil
  • Lettuce
  • Tomato
  • Optional: 2 slices of avocado
  • 1 Tbsp. mayo made with olive oil
  • 100% whole wheat bagel thin
  • Paprika
  • Sea salt & pepper

Directions:

  1. Season the salmon burger with paprika and a pinch of salt & pepper
  2. In a small pan saute the salmon burger over enough olive oil to coat the area where it will cookIMG_4008
  3. On medium-high, brown one side of the salmon burger
  4. Cook until the inside is a light pink that is not translucent yet still juicy, not dry
  5. Assemble the sandwich.  Tip: If I’m eating a sandwich at home then I’ll usually eat it open-faced, but if your taking it on-the-go, you have to use both sides of the bagel thin

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Nutty Tuna Salad Sandwich on Rye

A person can only eat so many traditional deli meat sandwiches in the office or at school.  I always like to vary the lunches that I pack & sandwiches are usually the easiest.

This is an extremely flavorful combination for a tuna sandwich.  If you don’t like tuna you could use these same base ingredients for a chicken or egg salad sandwich instead.

Ingredients: Makes 2 servings 

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+ Paprika & Optional: Cayenne pepper for spiciness

  • 1 can solid white albacore tuna
  • 1/4 c. shredded carrots
  • 1/8 c. shelled sunflower seeds
  • 1 & 1/2 Tbsp Mayonaise made with olive oil
  • 1/2 tsp. paprika
  • Dave’s Killer Rye Bread (or a different slice of 100% whole wheat bread)
  • 1 & 1/2 Tbsp. all-natural guacamole or a few slices of avocado
  • 1/8 c. sprouts or microgreens
  • A few lettuce leaves (Spring mix includes the best deep green leaves)
  • Optional: Cayenne pepper to taste for your desired spiciness
  • Sea salt & pepper to taste

Directions:

  1. Toast 1 slice of bread while you are shredding the carrots IMG_5106
  2. In a tupperware container mix together the tuna, shredded carrots, sunflower seeds & mayo IMG_5107
  3. Add paprika, sea salt, pepper & (if you like) cayenne pepper to taste
  4. Once the bread has toasted, coat it with guacamole & top with sprouts & lettuce IMG_5108
  5. Then top with half of the tuna mixture.  Save the other half for tomorrow’s lunch
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I always eat my sandwiches open-faced in order to limit the amount of bread/carbs I eat in a day.  It is even more flavorful this way because all that bread isn’t in the way!

Enjoy your flavor-filled & protein-packed lunch!

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Sizzlin’ Shrimp Stir Fry

Stir fry is a quick “go-to” meal to make. If you haven’t been out to the grocery store, you might even still have ingredients to make a stir fry with whatever kind of veggies and meat you have left in your fridge.

Ingredients for Shrimp Stir Fry: Makes 4-6 servings

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  • 8 oz. mushrooms (one normal-sized package)
  • 1 bell pepper: color of your choosing (I like red and yellow because they are sweet)
  • 1/4 yellow onion
  • 2 green onions
  • 2 garlic cloves
  • 2 handfuls of snow peas
  • 3 tbsp. low-sodium soy sauce
  • 1/2 tsp. sesame oil
  • Red pepper flakes to taste (for spicy lovers)
  • 1 & 1/2 lbs shrimp: I prefer the already cooked, frozen shrimp because it’s quicker, but if you prefer to buy uncooked, I suggest buying them de-veined & tails-off, you can also buy them fresh but the legs & tails are usually still attached

Directions:

  1. Thaw out shrimp in a large bowl filled with cold water
  2. While shrimp is thawing…Cut up veggies: Mushrooms, pepper, onion, green onion, snow peasIMG_3343
  3. Peel garlic & remove ginger skin with a carrot peeler
  4. Saute veggies in a large nonstick saucepan w/ just enough olive oil to coat the panIMG_3344
  5. When one side of veggies are browned, grate ginger, press garlic into the pan, and add soy sauce
  6. When veggies are browned on each side, transfer to a large bowl
  7. Drain water from the shrimp bowl
  8. Transfer & saute shrimp with 1/2 tsp sesame oil until hot; or if uncooked, until pink & no longer translucent
  9. Transfer veggies back into pan, add red pepper flakes to taste & mix together
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The colorful end result!

Enjoy, knowing that this is a low-carb & low-fat dish filled with enough protein, veggies, and flavor to fill you up!  It is even tasty chilled to bring for lunch the next day; I always like to have leftovers for the week.  You can create your own variation of stir fry with different meats and veggies.  Let me know how YOU change it up!