Light Tuna Salad Sandwiches

Ingredients:

6 slices of whole wheat bread

2 (6 ounce) cans of chunk tuna packed in water
2 green onions, diced
2 stalks of celery, diced
2 tbsp (30 ml) chopped parsley
4 tbsp (60 ml) fresh lemon juice (about one lemon)
4 tbsp (60 ml) olive oil
1 tsp (5 ml) freshly cracked black pepper
1 tsp (5 ml) dried oregano
1 tsp (5 ml) Dijon mustard

1 large ripe tomato, sliced
3 leaves of romaine lettuce

Instructions:

Drain tuna well and place it in a large bowl

Add remaining ingredients and toss gently just to combine

Tear each lettuce leaf in half and arrange to cover a slice of bread

Then top with a few slices of salt and pepper and some of the tuna

Top with an additional slice of bread

If you like mayonnaise you can add some to the tuna mix before plating or spread some on the bread

Pictured below

Light Western Scramble

Ingredients:

1 egg and 3 egg whites
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1 tsp (5 ml) olive oil
2 thin slices black forest ham or turkey
1\2 green pepper, diced
1\2 green onion, sliced
1 clove garlic, minced
1\2 tsp (2.5 ml) pepper

1\4 cup (60 ml) grated cheddar cheese

Instructions:

In a small bowl beat eggs and milk, season with salt and pepper

Heat a large non-stick skillet over medium high heat and add the olive oil

Once the pan is hot add the green pepper and ham

Allow to cook until brown (around 5 minutes)

Add the onion and garlic to the pan and scrape the bottom to remove any small bits that may be stuck to the pan

season with pepper and push the ham and vegetables over to the sides on the pan to create a well in the middle

Pour the eggs into the well and allow to cook until bubbling

Scramble the eggs in the center of the pan and slowly incorporate the ham and vegetables

Remove the eggs from the pan and top with cheddar cheese

Pictured below with fried plantain

Veggie Scramble

Ingredients:

4 eggs (or 1 egg and 3 egg whites)
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1 tbsp (15 ml) olive oil
10 button mushrooms, sliced
1\2 green pepper, sliced
1\2 zucchini squash
1\2 small onion, diced (or around a quarter cup)
1 clove garlic, minced
1\2 ripe tomato, diced
1\2 tsp (2.5 ml) pepper
1 tbsp (15 ml) salted butter

1\4 cup (60 ml) grated cheddar cheese

Instructions:

In a small bowl beat eggs and milk, season with salt and pepper

Heat a large non-stick skillet over medium high heat and add the olive oil

Once the pan is hot add the mushrooms, green pepper and zucchini

Allow to cook until brown on both sides (around 5 minutes)

Add the onion and garlic to the pan and scrape the bottom to remove any bits of vegetables that may be stuck to the pan

Add the tomato and season with pepper

Add the butter and stir to coat

Push the vegetables over to the sides on the pan to create a well in the middle

Pour the eggs into the well and allow to cook until bubbling

Scramble the eggs in the center of the pan and slowly incorporate the vegetables

Remove the eggs from the pan and top with cheddar cheese

Pictured below with sliced strawberries

Triple Strawberry & Banana Muffins

One of my favorite muffins!
Ingredients:

1 ripe banana, mashed
1\4 cup (60 ml) melted butter
1 cup (250 ml) sugar
2 large eggs
1 tsp (5 ml) vanilla extract
1\2 cup (125 ml) apple sauce
1 cup (250 ml) milk
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
2 cups (500 ml) all purpose flour

6 large strawberries
1 tbsp (15 ml) strawberry jam
1 tbsp (15 ml) sugar

6 large strawberries
1\4 cup (60 ml) sugar
1\4 cup (60 ml) water
1 cup (250 ml) icing sugar

Instructions:

Preheat oven to 375 degrees and place rack in center position

In a large bowl combine banana, butter and sugar, beat until light and fluffy

Add the eggs one at a time mixing well to ensure completely broken down

Add the vanilla, milk and applesauce and mix well to complete the wet ingredients

In a separate bowl combine soda, powder, salt and flour with a fork toss to combine

Fold the wet ingredients into the flour mixture being careful not to over mix

Chop the strawberries into small pieces and mix with jam and sugar

Line your muffin tip with muffin cups and spoon a large dollop of batter into each cup filling them half way

Put a tablespoon of the berries on top of each scoop of batter and then cover the berries with more batter

Bake for 20 minutes or until golden brown

Chop the other six berries into small pieces and put them into a small sauce pan over high heat

Add the sugar and water and bring to a boil

Mash the strawberries with a potato mashed until they thicken (around 5 minutes)

Strain the strawberries over a bowl using a fine mesh tea strainer pushing gently down with the back of a
spoon


Once you have gotten out all of the liquid add in the icing sugar and stir

Spoon a large dollop of icing on each of the warm muffins and top with a slice of strawberry


Pictured below

Mango Smoothie

It's Bollywood weekend here in Toronto!

This refreshing summer smoothie it's inspired by the popular Mango Lassie from India.  Try it!

Ingredients:

2 cups (500 ml) fresh mango chunks
1/2 cup (125 ml) plain yogurt
2 tbsp (30 ml) honey

Instructions:

Combine all of the ingredients in your blender and puree until smooth

If the smoothie is too thick add some mango juice or water

** Ice and rum makes this a perfect summer cocktail **

Pictured Below

Pineapple Muffins

Instructions:

1 cup (250 ml) brown sugar
4 tbsp (60 ml) softened butter
2 eggs
1 and 1\2 cups (375 ml) milk
1 tsp (5 ml) lemon juice
1\2 cup (125 ml) apple sauce
1 tsp (5 ml) vanilla
1 cup (250 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) diced pineapple


Instructions:

Preheat your oven to 375 degrees

In a small bowl combine butter and sugar whisk until smooth

Add the eggs one at a time mixing to ensure they are well incorporated

Pour the milk into a separate cup or bowl and mix with the lemon juice

Then pour the milk into the egg mixture

Add the apple sauce and vanilla and mix well to complete the wet ingredients

In a separate bowl sift flours, baking powder, soda and salt

Whisk together to ensure well combined

Gradually add the dry mixture into the wet and stir just to combine

Add the diced pineapple and stir to distribute

Pour approximately a quarter cup of the mixture into a muffin tray lined with muffin cups and bake for 20 minutes or until a cake tester can be inserted and removed cleanly

Recipe yields 18 large muffins

Pictured below

Chocolate Zucchini Muffins

Vegetables for Dessert!!

Instructions:

1 cup (250 ml) brown sugar
4 tbsp (60 ml) softened butter
2 eggs
1 and 1\2 cups (375 ml) milk
1 tsp (5 ml) lemon juice
1\2 cup (125 ml) apple sauce
1 tsp (5 ml) vanilla
1 cup (250 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
1\2 cup (125 ml) cocoa powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1 and 1\2 cups (375 ml) grated zucchini squash

1\4 cup chocolate chips

Instructions:

Preheat your oven to 375 degrees

In a small bowl combine butter and sugar, whisk until smooth

Add the eggs one at a time mixing to ensure they are well incorporated

Pour the milk into a separate cup or bowl and mix with the lemon juice

Then pour the milk into the egg mixture

Add the apple sauce and vanilla and mix well to complete the wet ingredients

In a separate bowl sift flours, cocoa, baking powder, soda and salt

Whisk together to ensure well combined

Gradually add the dry mixture into the wet and stir just to combine

Add the grated zucchini and stir to distribute

Pour approximately a quarter cup of the mixture into a muffin tray lined with muffin cups and sprinkle the top with chocolate chips

Bake for 20 minutes or until a cake tester can be inserted and removed cleanly

Recipe yields 18 large muffins

Pictured below

Turkey Sloppy Joes on Garlic Toast

Ingredients:

1 pound (0.5 kg) ground chicken or turkey
2 tbsp (30 ml) olive oil
1 onion, diced
2 cloves garlic, minced
1 can tomato paste
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) black pepper
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) paprika
1 cup (250 ml) water

4 leaves of romaine lettuce, sliced thin
1 tbsp (15 ml) Caesar salad dressing

10 slices whole grain bread
4 tbsp (60 ml) salted butter, softened
1 clove of garlic minced
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) Italian herb blend

Instructions:

Preheat your oven to 400 degrees

In a small bowl combine butter, garlic, pepper and dried herb blend, stir to combine

In a single layer arrange the bread on a cookie sheet

Lightly butter both sides of the bread and bake for 5 minutes on each side (so you have to turn them once)

Heat a large non-stick pan over high heat

Brown the turkey in the olive oil breaking it apart gently with your spoon or spatula

Add the onion, garlic and stir to remove any brown bits stuck to the bottom of the pan

Add the tomato paste, cornstarch and spices

Stir the mixture until the spices have coated the meat and gradually stir in the water

Simmer until liquid has reduced to a thick gravy

In a small bowl toss lettuce with dressing and set aside

Top the garlic toast with a large scoop of turkey and then pile on the salad!



Pictured below

Watermelon-Berry Smoothie

This refreshing smoothie is an amazing after work-out recharge refresher!

Ingredients:

2 cups (500 ml) watermelon
1 cup (250 ml) strawberries
1\2 cup (125 ml) blueberries
2 tbsp (30 ml) whey protein powder
1 banana (optional makes a thicker smoothie)
3 leaves of fresh mint


Instructions:

Combine all the ingredients in your blender and puree until smooth

Pictured below garnished with watermelon and strawberry

Steak Omelet Light

Ingredients:


2 tsp (10 ml) olive oil
4 eggs
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1, Grilled 8 ounce strip sirloin (left-over)
1 cup (250 ml) sliced button mushrooms
1\2 a small onion, diced
1 clove garlic, minced
1 zucchini squash, sliced (optional)

1\4 cup cheddar cheese

Instructions:

Heat a large non-stick pan over medium-high heat

In a small bowl mix eggs and milk, season with salt and pepper

Add the olive oil to the pan and pour in half of the eggs

Swirl the eggs around the pan to form a large pancake

Once its bubbling lift the edges and flip it over and allow it to cook for an additional 30 seconds

Slide the egg pancake onto a plate

Pour the rest of the eggs into the pan and repeat the process

Add another tablespoon of olive oil to the pan and add the mushrooms and zucchini

Slice the steak diagonally into one inch pieces and stir the vegetables in the pan

Add the steak, onion and garlic and stir

Allow to cook for two more minutes and then divide the mixture between the two eggs pancakes and roll the sides as shown below

Top with grated cheddar cheese, recipe yeilds two large omelettes

Pictured below