clean eating – Page 6

Mushroom & Basil Quinoa

Published on April 10, 2014June 6, 2014 by T.W.O.1 Comment

Need a fast and easy side dish – T.W.O. has you covered with this mushroom and basil quinoa recipe. It’s light, flavorful and fresh. If you are a mushroom lover, you will love this recipe!

Mushroom & Basil Quinoa

Ingredients:
– 2 cups chicken broth, low sodium
– 1 cup quinoa
– 1 shallot, chopped
– ¾ cup fresh basil, chopped
– 1/4 cup manchego, shaved
– 2 cups mushrooms, sliced
– 3 garlic cloves, diced
– 2 teaspoons garlic powder
– ¼ cup lemon juice
– Salt
– Pepper
– Olive Oil

Directions:

Bring 2 cups of water to a bowl. Add quinoa. Reduce heat to low and cover. Cook for 20 minutes.
While the quinoa is cooking, sauté mushrooms, cloves, shallot in olive oil. Add fresh salt and pepper. Cook for about 8-10 minutes.
When the quinoa is done, place in a bowl and mix mushrooms in. Add lemon juice, basil, manchego, salt and pepper to taste.
Plate and serve hot.

Happy Cooking!

Cauliflower Steaks

Published on April 4, 2014June 6, 2014 by T.W.O.Leave a comment

A steak that isn’t meat or doesn’t contain a lot of calories – is this even possible! Well T.W.O. makes is possible with cauliflower! Yes, that’s right we are making steaks with cauliflower! Grab your herbs and mushrooms and lets make this vegetarian dish!

Cauliflower Steaks

Ingredients:
– 1 head cauliflower
– 1 cup mushrooms, diced
– 6 Tablespoons basil olive oil
– 2 teaspoons red pepper (cayenne)
– 3 teaspoons oregano
– 3 teaspoons ground coriander
– 2 teaspoons garlic powder
– 6 Tablespoons balsamic vinegar
– Krazy Salt
– Pepper

Directions:

Preheat oven to 415°.

Cut the cauliflower in half. Remove the steam.
Take the halves and cut thick slices. You should get a total of 4-6 “steaks” depending on the size of your cauliflower.
In a pan, heat up 4 Tablespoons of olive oil over medium-high heat. Place the steaks in the pan and top with all the spices, salt, pepper and balsamic. (Make sure to save ½ the ingredients for each side) Brown each side for about 4 minutes each.
Remove from the pan and place on a foil-lined cookie sheet.
Cook in the oven for about 20-25 minutes.
While the steaks are cooking, sauté mushrooms in the pan with 2 Tablespoons of olive oil. The excess spices from the pan will be enough to spice up your mushrooms. Add salt and pepper to taste.
When the cauliflower is done, remove and plate. Top with sautéed mushrooms and greens.

Healthy meal or side dish– you got it!

Happy cooking!

Kale Salad

Published on April 3, 2014June 6, 2014 by T.W.O.1 Comment

Kale is known as the queen of greens since it has one of the most health benefits than any other vegetable. In one cup of chopped kale, there are 33 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K. Impressive, right?! It doesn’t stop there though – – it also is a good source of minerals copper, iron, manganese, phosphorus and potassium. This leafy green also lowers the blood cholesterol levels and reduces the risk of heart disease.

So with that being said, T.W.O. enjoys making kale salads for lunch to ensure they reach their required daily value of nutrients. Check out this Kale, chickpea, and carrot salad and lemon vinaigrette recipe below.

KALE SALAD

Ingredients:

– 2 bunches lacinato kale
– 1- 15 ounce can chickpeas
– 1 cup fresh lemon juice
– 2 cups shredded carrots
– 2 Tablespoons spicy brown mustard
– 4 Tablespoons basil olive oil
– 1 teaspoon Organic Blue Agave
– ¼ cup rice vinegar
– 4 Tablespoons balsamic vinegar
– 1 teapoon garlic powder
– Krazy Salt
– Pepper

Directions:

Wash and rinse the kale. Remove core stems and chop. (T.W.O. didn’t remove the entire core stem – just the thick part near the bottom. We like the little crunch in our salad!) Place in a bowl. Add the chickpeas. Chopped the carrots in thick slices and add to the salad mixture. The thinner the slices, the soggier the carrots will get as the salad marinates…. So thick slices work best!

In a dressing shaker or cup, add the lemon juice, spicy brown mustard, basil olive oil, rice vinegar, balsamic vinegar, agave and garlic powder. Mix/ Shake well. Add Krazy Salt and pepper to taste.

Toss the salad dressing in the salad mixture and place in the refrigerator to marinate. For best results, leave in for about an hour. You can also leave the kale in a sealed container without it going soggy for up to 2 days. Great idea for weekday lunches!

Happy healthy cooking!

Steak Salad with Sweet Potato Chips

Published on March 31, 2014March 30, 2014 by twinswithoriginality6 Comments

T.W.O. loves salads. And T.W.O. loves steak and sweet potatoes! So put them together and you got yourself a steak salad with sweet potato chips! It’s a great recipe for dinner, day time BBQ or just about any time your heart desires. We love the combination of the steak, garbanzo beans, feta, cilantro dressing and the crunch of the sweet potato chips! Next time you need a new idea for a salad, try this one!

Steak Salad with Sweet Potato Chips

Ingredients:

-Top Sirloin Files
-Mixed greens
-1 large Sweet potato
-Tomatoes
-Cucumbers
-Green onion
-Garbanzo beans
-Mushrooms
-Feta Cheese, crumbled
-Olive Oil
-Salt and Pepper
-Garlic Powered
-Cayenne Pepper
-Montreal Steak seasoning
-Trader Joe’s Cilantro Lime dressing

Instructions:

1. Preheat oven to 415°F.
2. Next, slice the sweet potato into thin circles and place into a bowl. Drizzle olive oil over the sweet potatoes and season with salt, pepper, garlic powered and cayenne pepper. Mix well. Lay the sweet potatoes onto a cookie sheet (lined with parchment paper) and place into the oven. Bake for a total of 30-35 minutes, flipping every 10 minutes so chips don’t burn. Make sure to watch the chips so they don’t burn!
3. While the chips are baking, fire up that grill! Season the steak with Montreal Steak seasoning. When the grill is ready, start grilling the steaks. Cook to desire.
4. For the salad, plate mixed greens. Chop up the cucumbers, tomatoes, mushrooms and green onions and place on top of the greens. Add the garbanzo beans and feta cheese. When the steaks are done, slice thinly and place on salad. Add the sweet potato chips while still hot.
5. Finish the salad with the dressing.

It’s time to eat!

Zesty Lemon Chicken

Published on February 25, 2014February 24, 2014 by T.W.O.3 Comments

Do you ever get bored of baked chicken or your average barbecue chicken? Well if your answer is yes, keep reading! T.W.O. has a solution for you – Zesty Lemon Chicken. The combination of the citrus and the herbs used to cook this dish makes it an easy week night recipe that tastes like a million dollars. Move over barbecue sauce, let the lemons take over!

Ingredients

-4 Chicken breasts, bone-in
-1 Sweet Onion, chopped
-2 Garlic cloves, chopped
-2 Tablespoons Olive oil
-4 Lemons
– Herbs (Parsley, Coriander, Thyme, Rosemary), chopped
-Salt & Pepper
-Baby Potatoes, washed
-Lemon wedges
-Chicken broth

In a Pyrex, place the washed chicken skin side down. Marinade the chicken, olive oil, herbs, lemon juice, salt and pepper for about 15 minutes. It is okay to place the lemon skins in the Pyrex, as this adds more flavors.

Preheat your oven to 350°F.

Add the potatoes, onions & garlic. Add 1/2 cup of chicken broth to the bottom of the dish to cover some of the potatoes and the chicken. (It should be about 1/3 of an inch)

Put in the oven for 25 minutes, then turn the chicken to the other side – skin side up – and leave it to cook for more 25 minutes, till the skin side is roasted. Once the chicken is done, plate the chicken, potatoes, lemon and drizzle with cooked broth. It’s time to eat!

T.W.O. signature

Blueberry Frozen Yogurt Bites

Published on February 21, 2014February 21, 2014 by T.W.O.4 Comments

Blueberries. Greek Yogurt. And a Freezer. Yes – that is all you need in order to make these delicious, refreshing treats. The tartness of the Greek yogurt compliments the sweet flavors of the blueberry to make these bite size snacks the modern, healthier version of a bonbon. If you need some “pop” in your life, grab yourself some blueberries and yogurt and get to work!

Ingredients:
-1 package blueberries, washed
-Greek yogurt*

Lay out the washed blueberries on a mat or cutting board. Make sure the blueberries are fully dried. Using a skewer or a toothpick, dip the blueberries in the Greek yogurt. Swirl around, making sure to get enough Greek yogurt on the berry to freeze. Place on a parchment paper – lined cookie sheet.

Once all the blueberries are dipped, place in the freezer for about 20 minutes. Remove the blueberries and store in a freezer safe Tupperware or Ziploc bag. The berries are best after an hour being in the freezer. If you can’t wait that long, 20 minutes will do! Store in freezer.

Cheers to snacks!

Peanut Butter Granola

Published on February 7, 2014February 5, 2014 by twinswithoriginality2 Comments

T.W.O. has enjoyed starting our mornings off with fruit and yogurt- either Greek or Icelandic yogurt. But there has been one thing missing- granola! So we decided to make out own, healthy version of the nutrient-rich topping! And guess what they decided to flavor the oats with? Yes, that is right- Peanut Butter! It’s just one of the items always in our cabinet- and restocked very often! This dish is not only great to top your yogurt with, but also a great addition to smoothies, cereal, ice cream or just as it is! Plus, it is so easy to make!

Ingredients

-4 cups rolled oats
-1/2 cup chia seeds
-3/4 cup peanut butter*
-1/4 cup coconut oil (melted/liquid)
-1/2 cups of agave syrup

*T.W.O. loves using Justin’s original peanut butter- so delish!

Preheat oven to 350°F. In a bowl, place peanut butter, agave syrup, melted coconut oil and heat up for 15 seconds in a microwave. Mix until the peanut butter mixture is smooth.

Place the oats into a large size bowl and stir in the peanut butter mixture. Combine together (using your hands might make it a little easier!). Make sure to leave some big clusters.

Spread out the granola on a parchment-lined cookie sheet. Place into the oven and bake for about 15-20 minutes, or until golden brown. (The granola might feel soft at this time, but it will harden up once you leave it out at room temperature) Make sure to mix up the granola while in the oven so it bakes evenly. You don’t want just the edges to be brown!

After the granola has reached room temperature and harden, you can enjoy it the way you want! Store the granola in an air-tight Ziploc bag or container.

Enjoy!

Kale, Pomegranate, Apple and Flank Steak Salad

Published on January 21, 2014January 21, 2014 by T.W.O.2 Comments

Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch.

Ingredients:
– Baby Kale
– 1 cup pomegranate seeds
– ¼ cup roasted almonds, chopped
– 1 Pink Lady apple, sliced and diced
– 2 cups Trader Joes Island Soyaki sauce
– Flank Steak, lean
– 1 Lemon
– 4 Tablespoons spicy mustard
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
– Salt
– Pepper

Marinate the flank steak for a minimum of 2 hours prior to barbequing. About 20 minutes before you are ready to barbeque, take the meat out to bring to room temperature. While the barbeque is heating up, prepare your salad.

In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.

Put the meat on the barbeque and cook on medium heat. The meat should take about 15 minutes depending on your barbeque.

While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.

When the meat is done, take it off the barbeque and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.

Cheers,

Lemon Ice Cubes

Published on January 15, 2014January 14, 2014 by T.W.O.3 Comments

One of T.W.O.’s favorite beverages is ice water with fresh squeezed lemons. It’s refreshing, low calorie and full of nutritional benefits. Lemons help boost your immune system, aids in digestion, cleanses your system, helps you lose weight, reduces inflammation, keeps your skin blemish-free and the list goes on! With this in mind, T.W.O. decided to put our creative hats on and make it possible to have lemon water all year around- even when the tree was not producing fruit!

Supplies:
-Ice cube trays
-Lemons
-Water

Begin by squeezing fresh lemon juice into a large pitcher, making sure to remove all the seeds. Next, add your water. Depending on how concentrated you would like your ice cubes to be, add more, equal, or less water to the lemon juice. When you have your desired concentration, pour the lemon water mixture into the ice cube trays and freeze. Next time you don’t have a fresh lemon to squeeze in your water, just take out an ice cube and place it into your water! Now you have your lemon water!

Easy as that! When life gives you lemons, make ice cubes!

Healthy Recipes of 2013

Published on January 9, 2014January 9, 2014 by twinswithoriginality1 Comment

Now that you know how to “Stay Fit in 2014,” why not compliment it with some healthy recipes! It’s only been a week into the New Year and T.W.O. decided to recap on 2013’s healthy recipes so you can jump start your clean-eating and not push it back a week or T.W.O. to wait for us! Take a look at some of these delicious and nutritious bites that will start your year off right!

Just hover over the picture so that you can see the name of the dish and then search for it in our recipe section! It’s that easy!