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Fried Eggs with Shaved Asparagus

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Fried Eggs with Shaved Asparagus

Sometimes just a little tweak changes everything!  In this case…a little tweak – shaving my asparagus totally changes the asparagus into a fun twist on your fork salad instead of a cooked veggie that needs cutting!  As a bonus – no cooking required.

Serves 1

🥄 ⁣1 small bunch asparagus
🥄 2 eggs
🥄 ⁣1 lemon
🥄 Salt & pepper

Start by using your vegetable peeler to peel the asparagus into thin slices.  Hold the stalk by the woody end (instead of breaking it off) and support the backside of the stalk with your index finger.  It took me a couple of spears to get the hang of this – but it’s actually pretty easy once you get going.  Easy does it!

Add your peeled asparagus to a bowl and top with salt and pepper to taste, and the zest and juice of one lemon.  Allow this to sit together (the flavours will come together nicely), while you fry the eggs.

Drain and excess liquid from the asparagus, and transfer to a plate.  Top the asparagus salad with your fried eggs, and brunch is served!  The yolks become a yummy dressing for the whole dish.

Chipotle Shrimp Salad

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Chipotle Shrimp Salad

Summer time is salad time, right?  But salad doesn’t always have to mean lettuce.  This shrimp salad has just the right amount of kick, and the bell peppers give it loads of volume.

Serves 1

🥄 1 c cooked shrimp, cut into quarters
🥄 ⁣1 red bell pepper, diced
🥄 1 orange pepper, diced
🥄 ⁣3 green onions, sliced (use only the white and light green parts
🥄 2 tbsp plain Greek yogourt
🥄 ⁣2 tbsp light mayonnaise
🥄 1 tbsp chipotle chile pepper in adobo sauce, chopped)
🥄 ½ lime, juiced

In a small bowl, mix together the yogourt, mayonnaise, chipotle and lime juice, to make the dressing.

In a larger bowl, mix together the shrimp, bell peppers and green onion.  Pour the dressing over the shrimp and vegetables, toss and enjoy.

Healthified Philadelphia Cheesesteak

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Healthified Philadelphia Cheesesteak

This rendition was husband approved, so you know it’s got to be good!  I’ve been thinking about cheesesteak for quite a while, but wasn’t sure if I could healthify it in a way that would still do it justice…eventually my desire for cheesesteak won!

Serves 2

🥄 1 red pepper, sliced
🥄 ⁣10 button mushrooms, sliced
🥄 1 small yellow onion, sliced
🥄 ⁣300g sirloin, very thinly sliced
🥄 2 tsp worchestershire sauce
🥄 ⁣Salt & pepper
🥄 Sliced mozzerella cheese
🥄 ⁣2 whole grain buns

Add a bit of non-stick cooking spray to a cast iron pan, and cook the vegetables over medium heat until softened.  Remove from the pan and set aside.  Drain any excess liquid, respray with a touch of cooking spray and add the steak.  Add the worchestershire sauce, as well as salt and pepper to the pan.  Flip the steak as it cooks ensuring that it cooks evenly and do not over cook.

While the steak is cooking, toast the buns.  Once the steak has cooked, toss together the steak and cooked vegetables.  Top each bun with ¼ of the steak-veggie mixture, then layer on the mozzarella cheese.

Pop under the broiler for a couple of minutes to get the cheese nice and melted.  Enjoy!

Spicy Shredded Chicken Bowl

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Spicy Shredded Chicken Bowl

This doesn’t look like much – but I promise it will blow your mind.  This bowl was the result of my scavenging my fridge for leftovers the other day.  But then it was so delicious that I had to remake it in order to take photos.  It’s that good!

Serves 1

🥄 1 c shredded chicken
🥄 ⁣2 tbsp light mayo
🥄 1 – 2 tsp siracha sauce (adjust to your taste)
🥄 ⁣½ c cooked brown rice
🥄 1 diced green onion
🥄 ⁣½ – 1 tsp Trader Joe’s Everything Spice

Warm up the rice and chicken (I just stuck mine in the microwave for a minute or two).  Once warmed, add the siracha and the mayo and stir through.  Top with the green onion slices and everything spice.  Dig in and enjoy!

Date Night Surf & Turf

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Date Night Surf & Turf

With restaurants still closed, sometimes you just need a meal that tastes special, right?  Surf and turf is one of my favourites.  This isn’t so much a recipe as it is a meal suggestion.  But I suggest giving it a go!  Lobster tails avoid the challenge of bringing home, and the dealing with, live lobsters.  Steak + seafood are a classic combination, and lobster feels indulgent.

Serves 2

🥄 2 sirloin steaks
🥄 ⁣2 large lobster tails
🥄 Butter to dip the lobster in
🥄 ⁣Wild rice
🥄 Your favourite green veg

Grilled Chicken & Beet Salad

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Grilled Chicken and Beet Salad

This simple salad comes together easily and quickly on the barbeque.

Serves 1

🥄 1 beet, peeled and cubed
🥄 ⁣1 chicken breast
🥄 ¼ c goat cheese, crumbled
🥄 ⁣4 handfuls mixed salad greens
🥄 1 tbsp balsamic vinegar

Preheat your barbeque.

Put the cubed beets into a grill basket on the grill, and allow to cook for about 20 – 25 minutes, tossing regularly with tongs.

Grill the chicken breast until done through, about 7 – 8 minutes.  Once cooked, remove from heat and slice.

Top salad greens with the chicken, beets and crumbled goat cheese.  Drizzle with good quality balsamic and enjoy!

Chocolate Yogourt

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Chocolate Yogourt 

So, right now I’m working towards a fitness photo shoot.  That means stripping off some fat to let my myscle shine through.  I’m not doing anything extreme in the way that I eat, but I am being a bit more mindful.  But chocolate cravings are real.  And they need to be satisfied.  You have to use your imagination a little bit, but truly only a little to enjoy this.  It tastes way more like chocolate mousse than you would think.

Serves 1

🥄 1 c plain Skyr
🥄 ⁣1 tbsp cocoa powder
🥄 5 drops dark chocolate flavoured stevia
🥄 ⁣2 tbsp sugar free chocolate chips

Stir all of the ingredients together, except for the chocolate chips.  Once stirred through, add the chocolate chips and enjoy!

Buffalo Chicken Nachos

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Buffalo Chicken Nachos

Um, yes please!  Here’s some math for you about why you should make this:

Buffalo chicken = awesome

Nachos = awesome

Bringing the two together = awesome squared

Serves 1

🥄 1 c shredded chicken, warm
🥄 ⁣3 tbsp Frank’s Buffalo sauce (adjust quantity to suit your taste)
🥄 1 baking potato, thinly sliced
🥄 ⁣¼ c blue cheese, crumbled
🥄 1 green onion, sliced

Preheat your oven’s broiler.

Slice the potato into coins and add to your airfryer.  Cook for about 20 – 25 minutes at 390F.  Toss as needed throughout cooking and be careful not to overcook.

Toss the shredded chicken in the buffalo sauce.

Line a baking sheet with parchment paper.  Spread the potatoes in an overlapping pile on the baking sheet, and top with the buffalo chicken.  Top the chicken with the crumbled blue cheese, and then the green onion.  Pop under the broiler for a couple of minutes to melt the cheese, and then enjoy the deliciousness!

Fajita Bowls

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Fajita Bowls

These are an oldie but a goodie.  I noticed the other day that my current sirloin fajita bowl photo was really leaving something to be desired, so I made a new batch (ever a satisfying meal) and took a new photo.  The directions below are for one serving, but this is an ideal recipe to scale up.  I find sirloin difficult to reheat, as I tend to like my steak relatively rare.  If you can grill the steak just before you serve this.

Serves 1

🥄 1 small sirloin steak, grilled to your liking
🥄 ⁣½ c cooked brown rice
🥄 ½ red pepper, sliced
🥄 ⁣½ orange pepper, sliced
🥄 ½ red onion, sliced
🥄 ⁣1 tbsp fajita seasoning

Toppings

🥄 ⁣½ avocado, sliced
🥄 ¼ c salsa
🥄 ⁣2 tbsp Greek yogourt
🥄 2 tbsp shredded cheddar cheese

Spray a frying pan with a quick hit of your favourite non-stick cooking spray.  I like to use a coconut oil spray.  Pan fry the peppers and onions until the soften, stirring in the fajita seasoning at the end.  Add a little water, if needed.

Assemble your fajita bowl: rice, sirloin, peppers and onions, and your favourite toppings.  I’ve provided what I like to use, but feel free to use whatever suits you best!

BBQ Chicken Pizza

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BBQ Chicken Pizza 

Eating pizza every day is sorta like living the dream, right?  I’m always keen on pizza.  But that pizza dough can be hard to work into my caloric goals.  I’m always looking for ways to cheat.  I’ve recently been experimenting with Broghies.  They are a popped grain base that’s great for topping and they are low cal.  Hurray!

1 serving

🥄 2 broghies
🥄 ⁣½ c shredded chicken, warm
🥄 2 tbsp low sugar BBQ sauce (I like G Hughes brand)
🥄 ⁣1/3 c diced pineapple
🥄 6 pickled banana peppers, optional
🥄 ⁣¼ c shredded mozzarella cheese

Mix the BBQ sauce into the shredded chicken and top each broghie with half of the mixture, the pineapple, banana peppers and then finally the mozzarella cheese.  Carefully pop under broiler for a couple of minutes – just enough to melt the cheese.  Be careful doing this step – the broghies are very light and will easily burn!