Mon Déjeuner! 

Today’s lunch was French inspired cuisine (with a little home-made Italian pesto), and it was ohhh so good (:

Turkey, Brie, and Homemade Pesto Pita Triangles with a Side of Seedless Grapes

Ingredients:

1 round of whole-wheat Pita

a few Tablespoons of *home made Pesto*

a few slices of fresh Brie 

a few slices of fresh Turkey deli meat 

seedless grapes

Preparation:

1. Cut the round of pita into little triangles
2. Spread a bit of *home made Pesto* on each triangle
3. Top each triangle with a piece of turkey 
4. Place a bit of brie on top of the turkey 
5. Cover a cookie sheet with tin-foil and bake the triangles for about 10 minutes at 350 degrees or until the brie is melted and the edges of the pita are golden-brown
6. Manger!

Click here for the *Homemade Pesto* Recipe. 

• This was a great way to use the leaves my basil plant. I choose to use walnuts in rather than pine nuts because personally I like their flavor better! Also, be sure to use FRESH grated parmesan cheese, it blends much better with the olive oil. 

Good Morning! 

This morning I decided to have one of my all time favorites.

1 slice Whole-Wheat Toast with 1/2 Tablespoon Almond Butter and 1/2 Banana sliced and a cup of FAGE Total Greek Yogurt 0% 

It always tastes soo good, like I am having desert for breakfast! But the illusion is that it couldn’t be more healthy for you or a better boost to start off a lazy morning. 

• Like other nut butters, almond butter retains the nutritional value of the almonds it comes from. It is rich in protein, fiber, and essential fatty acids. 

• Here’s a whole list of interesting Banana Facts!

• Whole-wheat bread is much higher in fiber than white bread. Fiber aids digestion and most people are aware of this. However, fiber’s benefits go beyond healthy digestion. Fiber helps you feel full and makes it easier for you to control your weight. Moreover, it has many health benefits. For example, fiber reduces the risk of heart attacks and strokes.

Last Night’s Dinner:

Whole-wheat Pizza with Peppers and Mushrooms

• This was a little experiment of mine, but it turned out to be delicious. You can use just about any vegetables to top a pizza, just search “healthy pizza recipes” and see what you’ll find! Click Here are a for few great examples. 

Ingredients: 

1 pound of Whole-Wheat Pizza Dough

1 Red Bell Pepper thinly sliced

1 Yellow Bell Pepper (or green) thinly sliced 

1/2 pound of Mushrooms thinly sliced (I used a full pound)

5-6 Fresh Basil Leaves finely chopped

1/4 teaspoon of Salt

1 cup of canned no-salt-added Tomato Sauce

1/8 teaspoon Cinnamon

8 oz part-skim Mozzarella cheese, thinly sliced

4 fresh Garlic cloves minced

Preparation:

1. In a large nonstick skillet, heat the oil over moderate heat. Add the bell peppers and saute for 5 minutes or until crisp-tender. Add the mushrooms, 2 chopped basil leaves, 2 minced garlic cloves, and salt, and cook for 4 minutes or until the mushroom liquid has evaporated. Set aside.
2. Preheat the oven to 450°F. Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray (preferably an organic olive oil spray, NOT PAM..you can also just rub the sheet with olive oil). Pat the dough into a 12-inch round (My dough turned out very thick, almost sicilian style, but if I were to make this again I would roll the dough out thinner for a larger surface area). Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.
3. In a small bowl, combine the tomato sauce, cinnamon, and the remaining garlic and basil. Spoon over the pizza. Top with the pepper mixture and the mozzarella. Bake for 15 minutes or until the cheese has melted and the crust is browned. 
4. EAT UP!

Serves: 6

Per serving: Calories 326; Fiber 3 g; Protein 17 g; Total Fat 10 g; Saturated Fat 5 g; Cholesterol 22 mg; Sodium 693 mg

Lunch Time!

Spinach Salad with an Edamame combo and Garlic Hummus

• One of my favorites (: I love the bold flavor and texture combination!

Ingredients: 

1 Plate of Local Organic Spinach Salad 

1 Tablespoon of Garlic Hummus 

2 Tablespoons of Edamame combo

1 Tablespoon of Balsamic Vinaigrette 

1/2 Tablespoon of Olive Oil

* I bought this pre-made, but you could easily make your own! (includes Edamame, tomato, onion, and black beans)

Preparation:

1. Wash your salad! Then place it on a brimmed dish

2. Top with Edamame combo and Hummus

3. Dress with Vinaigrette and Olive Oil

4. Cut and toss with a knife and fork so all the leaves are coated with both hummus and dressing

5. Enjoy!!

Today’s Breakfast: 

Scrambled Eggs with Fresh Salsa!

• A flavorful way to start off the day. I only used one egg this time, but if your a little more hungry than I am try using one whole egg and a one or two egg whites!

Ingredients: 

1 Large Organic* Egg

1 Tablespoon of Extra Virgin Olive Oil

1 Tablespoon of Fresh Salsa* 

*I used Land-O-Lakes large, brown, organic eggs and My Brother Bobby’s All Natural Salsa. Any variation can be found at your local health food store or grocery store that sells organic options. 

Preparation: 

1. Over medium heat, begin to warm olive oil in a small pan.
2. In a small bowl, beat the egg with about 2 teaspoons of the salsa until completely combined.
3. Add the egg mixture to the pan and cook them for about 3 minutes, stirring with wooden spoon until they are no longer runny. 
4. Once the eggs are completely cooked, remove from the pan and top with the remaining salsa. 
5. Sit down, Relax, and Enjoy!

If you would like to make your own fresh salsa, here is a great recipe!

Salsa

1 bunch cilantro (1/2 cup cilantro leaves)

1 cup chopped tomatoes

1/4 cup diced red bell pepper

1/4 cup diced red onion

1 small jalapeno pepper, seeded and minced

2 tablespoons freshly squeezed lime juice 

Make the salsa: Hold the cilantro under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.

Yesterday’s Dinner: 

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat (2.2g saturated), 6g fiber

• This tangy lemon pasta packs in a whole lot of flavor for a very light dish. Try whole-wheat pasta for a healthier/heartier/flavorful variation. 

Click here for the recipe (:

Hello everybody! 

I’ve decided to start this blog in order to share with you my passion for living a healthy lifestyle. I will be posting my day to day meals, recipes, work out routines, fitness tips, and much more! 

I hope you enjoy, 

If you have any questions feel free to contact me (: