Thursday, January 24, 2013

Low Calorie Breakfast Sandwich

Mikey and I are now winding down form our 7 day detox, so we are still on a health kick at the moment. We always crave something really hearty at breakfast, which tends to mean really fatty at the same time. We came up with the idea for this potentially high calorie breakfast, by replacing some of the ingredients with other things, and using low calorie options. Opt for these ingredients and you will not only be extremely satisfied by your waistline will be thanking you after your eat this low calorie breakfast sandwich.

*The deli thins that we use are by Oroweat, and they are basically an uber thin hamburger bun, and are 100 Calories for the two slices!

Ingredients: for 1 sandwich

1 bun of 100% Whole Wheat deli thins
½ a yellow squash
¼ orange bell pepper
1 egg
2 slices turkey bacon (as low fat percentage as you can find)
2 slices of avocado
1 Tablespoons humus
1 slice low fat cheddar cheese
Hot sauce

It doesn’t really matter what order you make your ingredients in, because ultimately you just need to make the ingredients then assemble and devour.

For the vegetables julienne your orange bell pepper, then thinly slice your yellow squash into slices which would fit across your bun.

Cook your bacon in a sauté pan until it has nice deep brown spots, then lay on a paper towel to absorb any of the extra grease, once cooled slice in half in order to lay the bacon across your sandwich. To make the sunny-side up egg, spray a nonstick pan with a little bit of cooking spray and the crack the egg into it. You want to cook it at a medium high heat until you cook all of the white of the egg.

Next toast your bread, and spread the bottom piece of bread with hummus, then the other slice with avocado.

To assemble the sandwich start with the bottom piece with hummus, lay the squash, then pepper, then bacon, cheese, then egg. Put as much hot sauce as you want on the egg, then top it off with your avocado piece of bread!

Devour it! Yum!!!!

Friday, January 18, 2013

Detox Slaw

Mikey and I have not been giving Food Nasty the love it deserves because he and I have been on a detox! Oh my! We are detoxing from all the muffins, pasta, cheese, and chocolate we consumed over the holidays. We wanted to feel light and at the top of our game, so we have been on an intense detox where we can’t eat gluten, lactose, sugar, caffeine, red meat, shellfish, basically anything fun. It has been torturous, but I feel radiant, Mikey has a ton of energy, and we look marvelous!

To go along with our detox guidelines we created a delicious slaw, which not to toot our own horns, but is great detox or not. Make this, enjoy, and feel healthier.

Ingredients: serves 4-6

1/4 small red cabbage
1/4 small green cabbage
3 large carrots
2 Tablespoons Fresh ginger
1/3 cup Shelled edamame
1 Tablespoon White miso paste
1 Tablespoon water
Pinch of salt
2 Tablespoons sherry vinegar
1 clove garlic
3 radishes
½ a shallot
1/3 cup olive oil
1 lime

This is such an easy recipe to make, it is basically two things, making the dressing for the slaw, and chopping the ingredients for the slaw. Put the slaw together by thinly slicing your cabbage and two radishes. Next peel and grate two carrots. If your edamame is frozen, heat and measure out the amount you need. Now mix all together.

To make the dressing peel and chop one carrot, two tablespoons of ginger, one radish, one clove of garlic, and ½ a shallot. Blend together until super fine. Next put the miso, vinegar, and water in and continue to blend. While continuing to blend, pour the oil in, and blend until smooth.

Pour the dressing over the slaw, you can use all of it if you want it super saturated, or some of it. Mix together and serve with some lime slices on the side! You will love it!

Tuesday, January 15, 2013

Veggie and Beef Stew...squash that flu!

We are a little over  2 weeks into the New Year, and the theme seems to be a hopefulness of change, the revving up of engines to kick-start one’s resolutions, a slight sluggishness from over eating the whole holiday season, and….the flu. It seems to be that not only did we eat whatever we wanted, but I ended up with a month long cough, which was the opposite of awesome. After a week of a massive obsessive overhaul and quarter life crisis, in which we cleaned out all of our “junk”, we are so ready to start up some new adventures. But…before we can muster the energy to look at the stair-master or cleanse, we need this delicious hardy bowl of vegetable beef stew. The spice will clear your nose, and give you a little pep in your step, the vegetables will warm you from the inside out, and the beef will give you that last umph of meatiness that you crave.

So enjoy making this!

Ingredients: serves 4 people take about 3 hours

4 Tablespoons unsalted butter
7 Tablespoons flour
16 oz low sodium beef broth
16 oz water
3 medium turnips
4 medium to large carrots
3 large stalks of celery
8 small red bliss potatos
1 ½ pounds beef tenderloin
1 white onion
1 Tablespoon paprika
1 Tablespoon salt
½ Tablespoon pepper
1 Tablespoon fresh thyme
1 Tablespoon minced garlic
2 Teaspoon cayenne pepper
½ Tablespoon garlic salt

This dish can be made in either a crock pot or a slow cooker, whichever you prefer.
To start, create your mise en place by cleaning your vegetables and chopping them. Mince garlic, chop carrots and celery to be the same size, about a ½ inch wide, and the turnips, potato, and onion into thin half moon shapes, all the same thickness as well. Place all vegetable and fresh herbs into your crock pot or slow cooker, with no heat on. Now take your beef tenderloin and cube it into 2 square inch pieces and roll in a mix of 3 Tablespoon of flour and a teaspoon of salt, and set aside.

In a sauce pan, we are going to create a roux which is going to help thicken our stew a bit. In a large sauce pan, melt your butter and by Tablespoon add the flour constantly whisking until mix thickens. 

Next add your cooking liquid (beef broth and water) about 2 cups at a time, whisking constantly. Add your spices and whisk in completely. Bring to a boil, and drop meat in. Cook for three minutes, then pour everything into your crock pot or slow cooker, and cook on low for about 3 hours.

The lovely thing about this is that you can leave your food and you don’t need to pay attention to any of it. You can go have a cocktail, read a book, have a nap, whatever you want. Once done, get a large spoon, and dig in!

Tuesday, January 1, 2013

New Year's Day Brunch!!

Michael and I started making this food thinking about what we would want to eat New Year’s Eve, but our cooking took a turn towards the rustic and the hangover cure side of things. I truly believe that the hair of the dog and a little bit of eggs will fix whatever it is you are hurting form the night before…or can just make a wonderful start to your New Year. We present to you a fabulous New Year’s Day brunch of horseradish deviled eggs, a smoked gouda and asparagus quiche, along with a wonderful bruschetta!

*A pinch means taking your index finger, middle finger, and your thumb. All three fingers means a pinch.

*These Ingredients make food for 4 people.


Deviled Eggs:
4 eggs
¼ cup mayonnaise
2 pinches salt
2 teaspoon horseradish
1 slice bacon

1 tablespoon olive oil
1 clove garlic
2 large tomatoes
1 lemon
1 pinch salt
½ a baguette

2 slices smoked Gouda
5 eggs
1 teaspoon thyme
1 pinch salt
4 spears of asparagus
Sour cream

To make the deviled eggs, boil water in a sauce pan, one the water reaches a boil, reduce to a simmer and carefully place eggs in boiling water. Boil for 10 minutes. Remove eggs and place in cold water so they aren’t hot when you peel them. Peel the eggs, and slice in half, removing the yolk and placing in a small bowl.

In the bowl mix together the yolks, mayonnaise, salt, and horseradish, using a fork to whip together until there are no lumps yet. If you don’t like the texture and want it to be smoother you can add a little more mayo.

In a small pan cook the bacon until crisp. Pat dry with a paper towel and slice thin strips of bacon to use as a garnish.

Using either a piping bag, or a sandwich bag with the corner tip cut off, pipe the yolk mix back in to your egg, and now garnish with bacon!

To make the bruschetta, start by slicing the demi baguette into ½ inch pieces and toast. Once bread is toasted take your peeled clove of garlic and lightly rub the bread with it.

Dice the two tomatoes, and mix together with the salt, olive oil, and squeeze half of a lemon over and mix together. No spoon the tomato mix on top of the bread. We topped our bruschetta with some red Hawaiian salt for a garnish and because it looks nice, just be sure that it isn’t too salty if you do this.

To make the little quiches preheat your oven to 375 and take out your muffin tin and grease the sides and bottom. Beat together you eggs, salt, and thyme. Chop the asparagus up into small pieces, now cook the asparagus in a small pan until they start to brown a little; reserve the tops of the asparagus as garnish.

Mix the asparagus into the egg mix and then pour into the muffin tin. Next dice up two slices of smoked gouda and place in the middle of the egg mix in the tin. Place in oven and bake for 15 minutes until the egg cooks all the way through and nothing sticks to a tooth pick when you pierce it.

Let cool to room temperature, top with a dollop of sour cream and the asparagus tip!

Now serve up with some mimosas or just a glass of champagne!