Lemon Pepper Asparagus

This is one of my favorite spring time recipes! This really is a quick, no-fuss recipe and it comes together so easily! It's super healthy too! It has a ton of nutritional benefits, lots of fiber and protein, low in calories and a good source of potassium, Vitamin A and C. You don't even need to get the chopping board or knife out for this recipe. Just bend the asparagus (like you're snapping a twig) and it will break off the woody, inedible part which makes life easier! For extra zing, I zest the lemon and sprinkle it on top right at the end. Hope y'all enjoy it as much as I do!

Ingredients

- 1 bunch of asparagus

- 2 TSP olive oil

- Half a lemon

- Generous pinch of salt

- Fresh cracked pepper

- Extra olive oil for drizzling

Directions

- Break off the inedible part of the asparagus by bending it (snapping it like a twig) and it will break off the woody part. Wash the asparagus thoroughly and dry with a paper towel.

- Place a shallow pan on medium heat and add olive oil, add washed asparagus to the pan and give them a quick mix to ensure they are all coated with olive oil. Sprinkle a generous pinch of salt (about half a TSP). Add fresh cracked pepper. Let cook for about 7-9 minutes.

- Transfer asparagus to dish and squeeze half a lemon all over the veggies. Add zest (optional) and drizzle lightly with a little olive oil. Enjoy!

Quinoa Khichadi

Khichadi, pronounced key-ch-dee, is a traditional west Indian dish that is eaten when they're in a rush to cook, or when you're sick, or when it's cold outside and you want something soupy, hearty, and filling.  There are various forms of khichadi and one of the forms of it is made with tapioca seeds so that it can be eaten when one is fasting, because it is considered "kosher" sorta speaking.  I wanted a healthier version of this kosher khichadi so I decided to make a couple of substitutions and it turned out to be a hit!  I have to say that I absolutely love khichadi in all forms and every version there is but this one is quickly becoming my fav and I am sure that it will be yours too!    

Ingredients:
1-2 TBSP EVOO (extra virgin olive oil)
2 tsp cumin seeds
4-5 curry leaves
1- 1.5 TBSP raw or Spanish peanuts
1- 2 tsp serrano and ginger mixture (just blend the two together)
1 tsp cumin powder
1 tsp coriander powder
1- 1.5 tsp cayenne powder
1/2 cup roma tomatoes, diced
Salt to taste (roughly 1 tsp)
1 & 1/2 cup cooked quinoa (follow directions on package to cook)
3/4 cup sweet potatoes, cubed
1 tsp lemon juice
1 tsp sugar
1 & 1/2 TBSP cilantro for garnishment

Directions:
1. In a pot, heat oil and add cumin seeds.
2. Once the seeds start to turn a darker shade of brown, add curry leaves and serrano and ginger mixture.
3. Stir in peanuts and cook for about a minute.
4. Add sweet potatoes and roughly 1/4 cup of water to cook them in.
5. Add salt, cumin & coriander powders, salt, cayenne powder, & stir.
6. Cover pot and cook potatoes until they are thoroughly done (roughly 10 minutes). You may have to add a bit more water if it burns off and the potatoes are still not cooked.  You will know they are done cooking when you can stick a knife into one of the potatoes and it goes it all the way through.
7. Once the potatoes have cooked all the way through, stir in tomatoes & quinoa. Add lemon juice, sugar, and more salt or more oil if needed.
8. Cook until everything is mixed well and thoroughly heated.
9. Garnish with cilantro and enjoy!

Blueberry Coffee Cake

Spring is here, which means berry season is upon us! I like to use whatever fruits are in season and use it in my cooking and baking. I love blueberries, they're packed with antioxidants and they're tart and sweet. You can use any berry or fruit that you like, anything is good with this recipe! It's easy to pull together and all the ingredients you can find in your pantry! Try it out and let us know how it turned out!

Ingredients
- 1-1/2 cups pancake mix (I used the Pioneer brand)
- 1/2 cup All purpose flour
- 1/3 cup sugar
- 3/4 cup milk
- 2 TBSP vegetable oil
- 3 TBSP ener-g egg replacer
- 1-1/2 cups blueberries
- Brown sugar for topping

Directions
- Pre-heat oven to 350.
- Mix dry ingredients except the ener-g egg replacer together in a medium sized bowl. In a small bowl combine wet ingredients and ener-g egg replacer and whisk until smooth.
- Combine wet ingredients and dry ingredients and whisk until smooth (try not to over mix the batter).
- Pour half of the batter into 9 inch non-stick round pan (spray with PAM). Top batter with blueberries and then spoon remaining batter over blueberries. Sprinkle brown sugar all over.
- Bake for 25-30 minutes or until edges are golden brown. (Insert toothpick to make sure it's cooked)/
- Cool completely. Serve with blueberries and coffee!

Twisted 7 Layer Dip

Today's recipe is an oldie but goodie…with a little twist.  This recipe is inspired by a recipe that I saw on Dr. Oz (it was an episode on fighting fat). I made this dip for my hubby's friends during the Super Bowl last month and it was a big hit (I omitted the fact that all ingredients were low fat or fat free as to not sway their opinions one way or the other).  With Cinco de Mayo right around the corner, this dip is sure to be a hit at your party!

Ingredients:
1 can black beans
2 tsp taco seasoning, divided
1 tbsp hot sauce
shredded lettuce  
Guacamole made from 3 avocados (click here for recipe)
Diced tomatoes
Sliced black olives
8 oz Mexican Blend cheese or reduced fat cheese cheddar
1 & 1/2 cup Greek Yogurt (or fat free sour cream)

Directions:
1. Rinse and drain black beans.
2. Heat black beans in a small skillet over medium to low heat, add hot sauce, & 1 tsp taco seasoning.
3. Roughly mash the beans by hand so that some are still whole (add a little water so that they are easy to spread in the dish).
4. Remove beans from heat and cool for a few minutes.
5. In a separate bowl, mix 1 tsp of taco seasoning with the Greek yogurt or sour cream.
6. In a deep bowl, start by layer beans, sour cream, guacamole, lettuce, until all of the veggies have been layered.
7. Serve with fresh veggies such as celery or alternate one celery stick with each multi grain chip to cut your calories.

  
  

Banana Nut Pancakes

This post is in addition to last weeks breakfast recipe, I love this meal because you can combine savory and sweet. Last weeks was savory and this is the sweet! These pancakes are healthy, hearty and easy to put together. The banana, walnuts and maple syrup really transform these pancakes! If you like a little more crunch and texture in your pancake you can pulse the oatmeal in a food processor into small pieces before adding all the ingredients. Either way tastes yummy!

Ingredients
- 1/2 cup pancake mix
- 1/2 cup instant oatmeal
- 1 TBSP sugar
- pinch of salt
- 1/2 cup milk
- 1 TSP vanilla extract
- 2 bananas sliced
- 2-3 TBSP chopped walnuts or pecans
- Nutella

Directions
- Place oatmeal in a food processor and pulse or blend to desired texture. Combine pancake mix, oatmeal, sugar, salt, milk and vanilla extract in a bowl and mix until well combined.
- Over medium heat place about 1/4 cup batter on a non-stick pan (I spray a little cooking spray just so it doesn't stick). After about a minute, when the bottom of the pancake is almost done placed sliced bananas on top of the pancake and flip, cook for an additional 30 seconds or so.
- Repeat with remaining batter.
- Stack pancakes and serve with chopped nuts and a little maple syrup.

Serving size: Makes six pancakes

Serving suggestions: Try this with a little Nutella or some chocolate chips for something a little more decadent!