Jicama, Corn, Peach Salad

I am in love with this picture.  Can you say food porn? Oh yeah, that is soooo what this is. Right here. You love me, you know it.

Now jicama.  I was intrigued, but also a little scared of it.  I mean it's been a basket ingredient on Chopped more than once, so it comes off as slightly daunting...  But I also learned from Chopped that it works well in salsas and salads with other ingredients that are on the sweeter side.  So when I came across this recipe I knew it was perfect for my first little tango with the daunting jicama.

Let me tell you, this recipe did not disappoint.  I wasn't sure what to expect taking that first bite, so as I'm taking everything in the thought process goes from, ok this is good to, wow this is amazing!

Radishes, jicama, definitely not my normal go to foods.  Especially when paired with peaches, corn, and a cilantro honey lime dressing.  Now all those things on their own- awesome.  Put them together in this salad- amazing.

Right so making food... [exact measurements can be found in the link]
This is a jicama.

Kinda scary looking. No worries, you just need to peel it and it becomes much more friendly! So take you knife and go at it.

Ah. Much better.  Next I cut it into little matchstick size pieces.

Then I chopped up the rest of the ingredients.  Look at those peaches, how beautiful are they?! And I love how colorful everything is!

Then add them into a bowl with the corn.  Once again my corn dilemma.  I was so excited about corn on the cob... but the prices were insane so unfortunately we have canned here.  Although as far as the final product goes, this salad was still very tasty and I'm not sure there would have been a huge difference had I been able to get the corn on the cob and grill it.

Next I mixed up the ingredients in the dressing,  it has my favorite combo- cilantro and lime!

Then just mix it all together.

Toss to combine and refrigerate over night to allow all of the flavors to combine and get friendly.  Trust me it's worth the wait.

The next day you will have a delicious, light summer salad.  I'm in love with the combination of these flavors, they work so well together.  This will be my new go to for summer salad making for sure!

Jicama- not so daunting any more.  Very delicious, especially in an application like this.

And I feel more like an experienced foodie now that I have used a pretty unique ingredient with such success.  Maybe I should go on Chopped....

...maybe not. Till next time, 

Enjoy!

Salt & Vinegar Tilapia Sandwiches

You may have caught a glimpse of a delicious looking sandwich in my last post.  And you may have thought, "Lindsay, why are you not sharing that delciousness with us?"  No worries friends, today you will have the delicious salt and vinegar chip crusted tilapia sandwich!

Originally I was just doing this sandwich because there is still tilapia in the freezer, and I figured hey, why not use it.  But in the end this became a wow recipe.  Like I want to crust everything in salt and vinegar chips and bake it in the oven and eat it recipe.  Seriously. I think I may have already begged you to try and make several things, but please, you have to try this one!

You think I'm joking? Nope, definitely not.  Totally making a list in my head since last night about the number of different things I can encrust in salt and vinegar chips- chicken, meatballs, potatoes [that one might be a little redundant], cauliflower, ooo here's one that just popped in, asparagus... yum.  The list goes on.

Let's get to it! First off, the original recipe used cod, we used tilapia because that's what we had. And personally, I think it worked great!

So we defrosted out fish, then patted it dry with some paper towels.

Crush your chips. Right in the bag if you want, that way it's one less thing to clean up!

Then prep your bowls for coating the fish. Lightly whisk 2 egg whites in one bowl. Pour your crushed chips in the other. In order to help the chips stick to the fish I added 2 heaping Tbs of flower. Then mix to combine.

Dredge your fish through the egg whites first, then on into your chip mixture. You'll have to press the chips on there to get them to stick.

I used a cooling rack coated with cooking spray over a baking sheet to bake my fish on. Worked perfectly. So move your fish onto there and then place them in the oven at 375 for 15-18 minutes.

Pull them out and voila- amazing salt and vinegar chip crusted fish! Perfect for a sandwich!

We had ours on some onion rolls- a good choice.

Joel had to add some rooster sauce, of course, because he puts it on just about anything involving the word sandwich or burger!

Enjoy!

Summer Quinoa Salad

I have some great summery recipes for you guys this week. I am very excited to share!  They all involve such colorful foods that make for amazing pictures.

So let's get healthy [again].  I will be the first to admit that I have [ever so slightly] fallen off the wagon when it comes to my healthy foods recently.  If you follow my instagram feed, you know exactly what I'm talking about.  But I just have to remind myself that there are so many healthy foods that I can get excited about! Like quinoa.  If you haven't tried quinoa yet, please please please do so now! And I have the perfect recipe to get you started. 

Summer Quinoa Salad with tomatoes and corn. This is delicious stuff.  Very summery and light.  Oh and it makes a ton so you will be eating it for a week.  And let me tell you, I am ok with that.  I think my exact words were "Wow this makes a ton of food, I can bring this for lunch all week.  YAY!!" 

There were a few slight changes that we ended up having to make to the recipe, so let's get started.  I say we because I was attempting to make about 3 different things at the same time last night, so as I was working on another little gem to be shared later, Joel basically made this on his own with my occasional instruction or helpful hint. [Because he is amazing, but we already knew that]

First you'll want to cook your quinoa.  The recipe calls for 2 cups uncooked quinoa, I only used 1 1/2, because that is what we had.  When cooking the quinoa you do a 2:1 water:quinoa ratio.  I have had trouble getting all the water absorbed into the quinoa before so we did 2 3/4 cups water: 1 1/2 cups quinoa. Worked perfectly.  Cook from here according to the package.

While your quinoa is cooking get to work on your veggies.  Chop some shallots,

cut your tomatoes in half,

chiffonade your basil leaves.

Now, the recipe calls for grilled corn, and I was so so so excited about finally getting some corn on the cob this summer.  But no. Apparently the corn gods hate me and decided that it was going to be $5 for 2 ears of corn.  Now that was not going to happen.  It's just the principle of the thing.  So we made do with what we had.  Canned corn.  Then Joel added some spices to it and sauteed it up.  Some red pepper flakes, paprika, and garlic salt, to give it kind of a smokey grilled flavor.

So once you've done that, you'll drain and rinse your cannellini beans, and toss all your veggies together with the quinoa.

It looks amazing already, I know. Next whisk up your sauce mixture.

Then pour it over your quinoa mixture. 

And voila, you have your summer quinoa salad.  This was a great side dish and I can promise you I will be making this one again.  I am so excited to eat it for lunch this week, it will most likely be the highlight of my day.  Sad but true.

Enjoy!

My Inspiration

Pinterest. Can we talk about this please?

Don't get me wrong, I love the fact that I can find and pin all these different ideas, from clothes and boots to food and excercise tips to home decor and craft projects, all in one place. But let me throw a number out there for you- 2,351. That would be the number of pins that I have. And that should tell you something- I spend way too much time on Pinterest.

It has been a huge help and inspiration for me on my journey though. My board about healthy eating has been a lifesaver! It's saved me from food boredom [every weekend when Joel and I go to the store, I have at least one new recipe I want to try out] and it's also saved me from falling out of my routine of eating better. Without the new ideas, helpful tips, and great recipes for healthy foods that I've found through Pinterest, I never would have been able to get where I am with my weight loss.

That's why I love it so much! I mean I basically planned my wedding on there, found a million different DIY projects that should keep me going through, oh I don't know, just about every house I live in for the rest of my life, and have a place where I can put all the cute penguin stuff I find, go back and look at it and saw "awwww!!" a million times over.

But I told you I have a love/hate relationship with Pinterest. Let's discuss that.

I cannot go one day on there without pinning another cupcake, brownie, pie, crumble, cake [you catch my drift] recipe. Then I sit there on the weekends going hmmmm I want to bake something. I have all these recipes. But I can't possibly make one. Think of all the calories. But they look so good. It's just one batch of cupcakes.

No. It. Is. Torture.

Ahhhhh!!

It's an eternal struggle I love the site for everything it brings together and then let's you store all in one place. And then again I hate it for bringing me all these delicious baked goods that I can't allow myself to bake because I would undoubtedly weigh a million pounds after consuming them [and never be able to fit into all those adorable clothes I just pinned onto my Fashionable Finds board].

So here I am, inviting you to torment yourself with me! You can follow me on Pinterest, my name is just Lindsay Frye or you can just follow my healthy eating board so you don't have to suffer through all the internal battles about whether or not to make those birthday cake cinnamon rolls that I pinned this morning. Just throwing it out there!

Oh and before you go, just so you can understand the dichotomy of my boards, here's a few screenshots for you! Hope to see some of you on there soon!

Thursday Thoughts [my apologies]

First apology- Sorry that the blog has been quiet lately. I have been super busy auditioning, and getting some new Zumba classes going; and then there's my life... Working 55-60 hours a week plus working out and finding time to hang out with friends and Joel... Yea you could say that's a little busy in and of itself.

Second apology- Sorry I haven't been diligently taking pictures of my food! I have actually made some healthy meals lately [along with some not so healthy desserts], but I have been too lazy to go step by step and get all the pictures. I will be better! I swear!

Third apology- I'm sorry to my diet. Though I exercise diligently, I have not been as diligent when it comes to my diet, and I know that nice looking abs [which are my next goal] are in large part a result of good eating. So shame on me. And that bag of white chocolate chips that I polished off last night... Whoops did I just say that out loud? At least I'm holding myself accountable? Right?

Ok, enough with the apologies. I think I've covered all my bases. I know you have all missed my wittiness [ha] and snarky comments, so no fear, they will return!

Tomorrow we're going to talk about my insane love/hate relationship with Pinterest. Mostly about how I love it. Well, the inspiration I get from it, not so much how much time I waste on it... Anywho! Stay tuned!

Oh and see, these are just examples of how bad I have been to my diet- chocolate chip shortcake with cool whip, and you guessed it, more homemade peanut butter...

Potato Skins [Minus the Guilt!]

And you may ask, how exactly do I do that?  This is how: Healthy Mexican Sweet Potato Skins.  They are the perfect side dish to any meal, and in all honesty I could eat these on their own they are just that good.

Joel is responsible for these masterpieces, not me so all credit goes to him!  He followed the recipe to a T from the link above.  So this is basically just a share a recipe and some pretty pictures of the results on this one. 

And I reiterate, this is the perfect side dish.  So much healthier than the alternative, and in my opinion, so much better flavors.  But it is indeed true that I love the Mexican pallet of flavors, so as always, just my opinion on the matter!

Enjoy!

Sunday Brunch: Egg Sandwiches

Who wants a healthy version of the classic egg and sausage sandwich?  I did this morning, so that's exactly what I made!  I'll go through, step by step and show you how I cut down on the calories along the way!

Let's start off with some reduced fat sausage and shape into patties.  Pop them down in a hot skillet with just a little drizzle of olive oil.  Now while you're cooking your patties, don't let them burn on the bottom like I did while trying to take the perfect picture of your patties cooking in the pan...

They were still good! I just got a little distracted trying to adjust the lighting on my shots and well.. this happened. Any who.

While those are cooking take some sandwich or bagel thins [I used sandwich thins] that are only 100 calories [!!!] and put just a little bit of shed's spread, or I can't believe it's not butter, whatever your poison is, on the inside and lay them out on a baking sheet.

Put those in the oven at 350 to get them warm and crispy.

When the sausage is done and the thins are in the oven, I sauteed some mushroom slices to add on the sandwich. Just because, they are yummy!

Golden, mushroom, perfection. They add a very nice touch to the typical egg and sausage sandwich. 

Check on your thins, if they are looking nice and golden, add a little cheese and flip on the broiler- but be warned! Once the broiler is on it takes less than 2 minutes for them to be done- yup, you guessed right, again I learned my lesson the hard way.

But that's what you have me for! I'm not afraid to share my culinary missteps along with my victories, so that way you know what to expect along the way!

Ok, now the best part. Your scrambled eggs.  I love scrambled eggs, and I will say that I am somewhat of an expert, only because I learned from the master.  Yup, you guessed right it's my dad. But seriously, come eat my scrambled eggs and tell me they're not the best you've ever eaten. I dare you.  Now I will teach you how to cook them the right way- My way!

Melt just a little bit of butter in your pan over medium heat.  When the pan is nice and hot add in 3 eggs.

This is important- Do not scramble your eggs before putting them in the pan, just trust me, it will taste better this way!  Let the eggs start to cook, don't start scrambling them with your spatula yet.  Season them with a little salt and pepper and add your choice of cheese.  Today I used monterey jack, basically because that's what we had.

Ok, now you can start breaking the yokes of your eggs and mixing it up- but just a little bit.  The key is, the less you stir up your eggs the better they will be!

When your eggs look like this, they are done and if you've followed my advice, they will be magnificent!

Ok, so all your components are ready, let's start layering that sandwich. Eggs first.

Then your mushrooms.

Sausage last.

And your sandwich is complete.  You now have a delicious, homemade, lower calorie version of the classic egg and sausage sandwich.  It is very good stuff. 

Enjoy!