Posts tagged ‘cilantro’

April 4, 2013

Mexican Egg Pie

Recipes are simple. Food is simple. At least it can be.I am no master at making an elaborate roast or cooking a stew (yet), but I have learned how to use so many different kinds of foods that it has made cooking much more enjoyable. Ingredients that I did not know existed, like chia seeds and coconut oil, are now some of my trusted staples. Machines that I barely used last year are now my favorite toys. I use my blender and juicer often, and I find that I hardly ever eat frozen meals or processed foods anymore. I am picky about what I eat, but it has served me well.

I like to make this on the weekend when I cook lunch for the week, since the weekend is usually when I cook. During the week, I just replenish my juices or smoothies as I need them. There is something calming in making a big batch of food. It keeps things simple, when the week is hectic enough in the first place, and I am more of a grab and go girl. I like my peppers sliced by me on Sundays, in plastic bags with a side of hummus I pack in small plastic boxes, bento style. Lunch takes me to a peaceful time. I like my green juices frozen so they last cold and fresh for me on a long day. I like plastic blue bottles that have paid for themselves, filled with green smoothies of spinach, avocado, coconut oil, frozen berry blends, mango tropical blends, or apples and pears.

Lighter than other versions, and a fiesta in your mouth (see what I did there?). The Greek yogurt adds a nice creamy touch that would probably have been added with sour cream otherwise. Avocado, as nature’s butter, adds a decadence to this dish.


1/4 cup nonfat plain Greek yogurt

6 eggs or 3 eggs and 1/2 summer squash, grated

1 avocado, diced

1 cup spinach

Parsley, as desired

Cilantro, as desired

1 cup diced tomatoes

1 cup diced red bell pepper

1/2 cup nonfat milk

Earth balance, for greasing the baking dish

1/2 cup red kidney beans

1/2 cup sharp cheddar, shredded


Preheat oven to 350 degrees, Lightly whisk eggs and Greek yogurt or egg and summer squash mixture with yogurt. add in 1/4 of sharp cheddar or desired cheese of your choice. Mix in spinach, herbs, diced tomatoes, and nonfat milk. Pour into a greased baking dish (round works best) and top with beans. Top with remaining sharp cheddar. Bake until golden on top and the frittata isn’t runny in the middle, about 20 minutes. Top with sliced avocado and serve for a breakfast for 6 or throughout the week. Great as a breakfast, lunch or dinner and has the hearty veggies and protein to keep you going.



April 3, 2013

The Lean Green

Cannot get this song out of my head currently.

Hello beautiful readers! This is a new green smoothie/green juice for you! I cannot go all vegetable for a juice, yet, but I am slowly experimenting. I have been spending my Sundays after my yoga shift at the bookstore near the studio, and Barnes and Noble is commercially satisfying to me. It has any book I have been wanting to read but can’t afford to buy currently, and putting myself on library lists are quite time consuming (I am in place 217 out of 338 for Gone Girl for example),

Lean Green Juice

5 kale leaves, washed

1 cup spinach, packed

1 apple, Granny Smith is especially great in this one

3 cucumbers

1 Anjou pear, washed, sliced

1/2 cup parsley

1/4 cup cilantro

Feel free to omit the herbs if you are a juicing newbie. It takes a while to get used to the taste, but I promise it is incredible. These herbs get all the bad stuff out of your body, and helps you feel your best, but then again what green things from nature don’t?


Juice and rock your life.

Lean Green Smoothie

1 cup coconut water

1 bunch kale

1/2 cup spinach

1 apple, chopped finely

1/2 pear, chopped finely

Parsley and cilantro, as desired


Blend and drink.

November 28, 2012

Apple Pear Green Smoothie


1 apple, chopped

1 pear, chopped

1/2 banana, sliced

2 cups spinach

Chia seeds

Filtered water, till the smoothie is thin or thick enough for your taste

Cilantro, to taste, and it removes toxins in the body


Blend all ingredients well and serve immediately.

November 8, 2012

Avocado Egg White Omlette

I love avocados. I love their green, buttery goodness, and what is even better, I love that they taste like something indulgent, but they are so good for you. Sorry about the posts slowing down thee days, I am working fifty or more hours this week and life is getting ahead of me. It is tough in these situations to keep up with a blog much less sleep, but this is one of my favorite side projects and it means a lot that I have readers. I promise to do better! I need a couple days to do nothing but relax, and hopefully this weekend is the answer to my prayers but we will see. Anyway, egg whites are a great source of protein and this one is flavor packed, so feel free to serve it with two slices of whole grain toast and you are set until lunch!


Also, a tip: eat big breakfasts, they should be the biggest meal you eat all day.


1/4 avocado, cubed

1/4 cup egg whites, or one serving (I use egg whites from a carton because I don’t want to waste the whole egg)



Spinach (notice by now that I add this superfood to almost everything?)



Add the egg whites to a warmed, small frying pan brushed with light olive oil or sprayed with PAM. Mix in herbs and spinach and top with avocado. Add pepper to taste!

Eat healthy my friends.



October 29, 2012

Kale Carrot Smoothie

I know this sounds like a weird combination but I promise that it is great for you and tastes delicious.


1 bunch kale, tough stems removed and washed, chopped

1/2 cup shredded carrot


1 banana

1 cup water

Chia seeds

1/2 cup apple


Blend well and enjoy!

October 4, 2012

Cilantro Apple Pear Smoothie



1 apple, skin removed, chopped

1 pear, skin removed, chopped

1 cup spinach, washed and chopped

1 cup water

1/2 banana


Blend and enjoy! Add more water if you have trouble blending.