I love having time in the morning to make a good breakfast that ties me over through a good portion of the day…..and Saturday was the day for me to take a good look in my fridge and see what I could incorporate into a healthy yummy breakfast.
Having purchased a bunch of asparagus earlier in the week, I took that out, one potato, one tomato and two eggs….peeled the potato and made thin slices using a mandolin, fried them in a small pan for a few minutes with half a chopped onion and a dash of sea salt and freshly ground peppercorn, and then placed two eggs in the same pan….can I say that it was absolutely delicious and fulfilling? Two slices of wheat toast made this a great brunch start to my day.
What to do with asparagus that has been hanging out in the fridge for a while? Why, make asparagus soup, of course!
I cooked the asparagus with freshly grated peppercorns from Trader Joe’s, the fresh juice of one lemon and 3 garlic cloves.
In another pan went 1 cup of whipping cream and 1/3 cup of half and half and I put the asparagus and cooked it in the cream for about 5-10 minutes and then using a food processor, made it into soup that went right back into the pan and cooked for another 10 minutes. ave it a dash of sea salt and grated some Asiago cheese and stirred. Yum.
At the same time I had placed two potatoes to cook in the oven, and decided to do a little creative spicy goodness on top – so I started with cayenne, one of my favorite spices, along with peppercorns, sea salt, a bit of ground cloves, smoked paprika and dried mustard. The wonderful aromas coming from the kitchen perfumed my living area making me really hungry for lunch!
So after whipping the potatoes and putting 1/3 cup of the asparagus soup into the potatoes and just a tablespoon of grated Asiago in them, I placed them back in the oven to cook for another 10 minutes.
The chicken was moist, tender and just absolutely so yummy, that when I was putting away the remainder, I couldn’t help myself from taking a little piece and munching….and no, I don’t feel bad about it since I did a 3 mile power walk this morning!!!
This asparagus soup was just soooo good!
The chicken and asparagus potatoes also turned out quite good! A healthy lunch…..so yummy. And the best part is that I have leftovers!
Having purchased a bottle of Sriracha and another of Kimchee sauce, I decided to mix it with Louisiana hot sauce! If you’re wondering if I tried it before I marinated the chicken, I will tell you that all I had to do was lightly sniff it and almost choked in the process!
So I added in fresh lemon and lime juice, chopped some onions, found some bacon and decided to add that in to cut the spice a bit, and baked it on low for about 2 and a half hours. Let me tell you that it did not take the roof off my mouth! Because it cooked on low and for a while, it really gave the chicken a lovely crunchy taste….really good with asparagus, lightly cooked in 1/2 tablespoon of unsalted butter with fresh lemon juice……so good!
It was one of those afternoons when I wanted to use all the veggies left in my fridge…..so out came asparagus and mushrooms….found some cream and cheese and all of a sudden it made sense….these ingredients would make a fantabulous quiche!
Also found some bacon, so chopped all the veggies, mixed in some eggs, cream, cheese (parmesan, of course) and some Muenster and Voila! In less than an hour, I had two quiches which serve for breakfast, lunch and dinner!!!
It’s a brand new year, with plenty of opportunity to make wiser choices in what to eat for dinner…what better than salmon with a light tomato aioli, accompanied with a mix of asparagus, broccoli, portabella mushrooms and grape tomatoes tossed with extra virgin olive oil, kosher salt and fresh lemon juice?
Did you know that salmon is one of the best “heart healthy” meals that you can have? Mix in some green veggies, with lovely antioxidant tomatoes, and you have one sublime meal that not only tastes delicious, but is great for your waist line and for your heart!
Another morning workout left me wilting and soon after I had to run to the kitchen to see what I would come up with in order to re-fuel this body. Out of the fridge came:
1/8th cup crumbled bacon
and from the cupboards, salt and pepper.
Heating a pan on high, after a light olive oil spray, went the asparagus with tomato, a dash of salt and black pepper, which I allowed to cook for about 5 minutes. While that was cooking, I whisked the two eggs with the crumbled bacon and cut up some leftover baked chicken (half a cup, cubed). As soon as the asparagus was cooked, in went the chicken and the eggs and everything got cooked together. When the eggs were done, I integrated them together and you could say that I created my own style of “fritata” with these healthy options.
I found that I had some flat bread in the fridge, so out came one which was placed on the plate and the veggie mix went on top.
My grandmother had the loveliest lemon tree in the backyard. From the first lemon that I plucked from that tree as a little girl, I’ve loved the lemoniness loveliness of fresh lemons!
So tonight after my Insanity workout (yes, I am now 3 weeks into the insanity of the Insanity workout) I sought good fuel after an awesome workout. The challenge: create a healthy meal from my cupboards, so off I went in search thereof.
Found chicken thighs……tomato paste…..minced garlic…asparagus…a large and juicy lemon and an orange. Simple, right? And soooooo delicious!
I took about half a teaspoon of unsalted butter and allowed that to melt into two tablespoons of tomato paste and 2 tablespoons of minced garlic with a third of a cup of water and allowed those ingredients to marry before placing the chicken thighs right on top, with slices of lemon perched on each one, after having been juiced into the bubbling sauce. After approximately 15 minutes, the chicken was turned over to its other side for another 10 minutes. I chopped the asparagus and dropped it right into the pan and allowed it to cook right with the chicken in that delectable sauce, juicing the orange right on top of the asparagus and leaving the orange in the pan.
Not five minutes later, the aroma coming from the kitchen beckoned me for a taste test and oh my! How delicious. I fixed myself a plate and enjoyed each bite!!
Talk about wonderful flavor…..it was just amazing how good lemons are with anything! I found that I couldn’t help myself from eating the lemon itself!!!
What a wonderful meal….and the best part – I’ve got my lunch and dinner for tomorrow from making this meal tonite! It’s easy, fast and so wonderfully tasty.
I didn’t use any salt nor pepper nor any other spice……the lemon and orange did the work in creating such an awesome sauce with the minced garlic and tomato paste, so it’s an option for those that have to restrict their sodium intake.