Turkey Bacon, Veggie Egg Omelet

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Turkey Bacon, Veggie Egg Omelet

Breakfast is one of my favorite meals of the day. The thought of breakfast and my morning coffee instantly cheers me up! 
So for those days when you don’t feel like getting up (like Monday morning), try our simple turkey bacon, veggie egg omelet recipe. It is loaded with healthy ingredients and low in calories too.!

Easy recipe: Serves 1
 2 egg whites, whisked (or 1 egg)
 1 tsp minced garlic
 1/4 bell pepper, core and seed removed, diced (any color)
 4 grape tomatoes, diced (or 1/4 regular size tomato)
 1 cup organic spinach (I usually buy prewash in a bag)
 1 turkey bacon, cooked per package instructions, diced
 1 tsp cilantro, cut (optional)
 Olive or coconut oil spray
 Salt to taste

Cooking instructions
 Spray cooking oil in a cooking pan and set to medium-high heat. Add garlic and stir fry for about 1 minute
 Add bell pepper and stir fry for another minute
 Then stir in tomato, spinach and salt. Cook until spinach is wilted. 
 Turn heat off and add cooked turkey bacon to the mixture. Set aside
 Spray cooking oil in another small cooking pan and set to medium-low heat
 Add a pinch of salt to egg whites if desired. Pour in egg whites and let it cook until it sets
 Using a rubber scraper, gently lift the eggs onto a serving plate
 Scoop the cooked mixture of bell pepper, tomato, spinach and turkey bacon onto egg whites. Then fold the other half of egg whites over
Top the egg omelet with cilantro and serve

Calories: about 100 per serving
Enjoy!

Garlic Shrimp Cucumber Wrap

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Garlic Shrimp Cucumber Wrap

Do you crave for a light and refreshing snack that is easy to prepare? I love the taste of cooked, spicy garlic shrimp mix with the taste of fresh vegetables. This recipe is idea as a snack or meal. What’s more, it’s less than 100 calories per serving! So go ahead and enjoy this guilt-free yet delicious garlic shrimp cucumber wrap.

Easy recipe: Serves 2
 6 lettuce wraps
 18 medium shrimp, shell removed and deveined (12 pieces if the shrimp are large)
 2 tsp minced garlic
 1/2 tsp chili flakes (skip this if you prefer non spicy)
 1/2 cucumbers, diced
 6 to 8 grape tomatos, diced
 1 to 2 tsp of balsamic vinaigrette
 Salt to taste
 Olive or coconut oil spray

Cooking instructions
 Spray cooking oil in a cooking pan and set to medium-high heat. Add garlic and chili flakes and stir fry for about 1 minute
 Add shrimp and salt. Continue cooking until shrimps are cooked. Shrimps turned pink when cooked
 Mix cucumber, tomatoes and balsamic vinaigrette in a bowl. Scoop the mixture onto each lettuce wrap
Add cooked shrimp on top of the mixture

Calories: about 95 per serving
Enjoy! 

Chicken and Pea Curry

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I enjoy all types of curry ranging from Indian, Thai, Chinese and Japanese. If I have to pick one favorite, it would be the exotic taste of Indian chicken curry. Yum! While at home, I like to make my simple recipe with chicken and pea curry using common ingredients. You can substitute or add in your favorite ingredients, such as seafood, string bean and potatoes for this dish!
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Easy recipe: Serves 4
2 chicken breasts, cubed
 1 cup green pea (frozen or from can)
 1 red bell pepper, core and seed removed, sliced
 1 medium onion, sliced
 3 cloves garlic, crushed and skin removed
 2 1/2 tbsp curry power
 1 cup light coconut milk
 1/2 cup fat free chicken stock
 1 tsp chili power, chili flakes or chili sauce (optional)
 1 lime, zest and then quartered
 2 tbsp cilantro (more if you preferred)
 2 tbsp cornstarch (optional if you prefer curry not thicken)
 Salt and pepper to taste
 Olive or coconut oil spray
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Cooking instructions
 Spray cooking oil into a medium sized cooking pot over medium-high heat. Add onion and stir fry for about 2 minutes
 Add bell pepper, curry power and chili powder to the pot and continue cooking for another minute
 Add chicken to the mixture and stir fry everything together (coating chicken with mixture) for about 2 minutes
 Stir in coconut milk, chicken stock, lime zest, garlic and bring to boil. Lower heat and simmer covered for 45 minutes
 At 30 minutes into simmering, stir in green peas. Add salt and pepper to taste. Mix cornstarch with a little cold water and stir in pot to thicken curry (skip this step if you prefer more soupy than thick curry)
 Remove and top with cilantro. Squeeze lime juice and serve
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Enjoy this delicious chicken pea bell pepper curry with brown rice, whole grain pita bread or naan!

 

Lemon Seafood Pasta

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Lemon Seafood Pasta

Frutti di Mare
This is my version of “Fruit of the Sea”. In addition to a great catch of seafood I add a touch of real fruit with a splash of fresh lemon and a pinch of zest. This bright and fresh pasta is a savory Summer dish, or better yet the perfect pasta for any season! Surfs up, so enjoy!

Easy recipe: Serves 4
8 oz whole grain pasta, cook according to package instructions al dente in salted water!
(or gluten free pasta) Save a cup or so of the cooking water after pasta is strained
3 cloves garlic, minced
2 tbsp olive oil
2 lemons, juiced and zested
12 oz asparagus, snap off and discard ends. Cut each asparagus into 3 equal pieces (tip: adding more vegetables and less pasta can reduce your calorie intake)
2 to 3 cups seafood blend, thawed (Trader Joe’s offers frozen seafood blend of shrimp, calamari and scallops)
4 tbsp grated parmesan cheese (more or less if desired)
Salt to taste (pepper if desired)

Cooking directions
Add olive oil in a cooking pan over medium heat. Add garlic and cook for 1 minute or until garlic turns light brown and fragrant, but not too dark.
 Add asparagus and stir fry for about 4 minutes until almost tender. Add a little of the pasta water if mixture is a little too dry
 Add seafood and stir fry until cooked, about 5 minutes or so
 Turn heat off and toss in the cooked and strained pasta, add *half of the lemon juice and pinch or two of zest (only a little as too much can be bitter) *Add half of the lemon juice first to see if that is enough for your taste before adding the rest. If you do not have a zest-tool, the coarse part of a grater will work, but be careful to not grate the white bitter (pith) part of the lemon that is closest to the fruit. Only zest the yellow peel of the lemon.
 Salt and pepper to taste
 Optional parmesan cheese

Calories: about 347 per serving
Enjoy this delicious dish of lemon seafood pasta!

Spicy Garlic Edamame

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Spicy Garlic Edamame

One of our Fabsters, Angela sent me a recipe from The Food Network website. The visual of edamame coated with chili flakes, garlic and olive oil looked so good that I simply had to make it. It taste as Fablicious as it looked! Thanks Angela for sharing!

Easy recipes: Serves 3
 1 lb frozen edamame in the pods
 1 1/2 tbsp minced garlic
 1/2 tsp chili flakes
 1 tsp freshly squeezed lime (more if you prefer)
 1 tbsp olive oil
 Salt to taste

Cooking instructions
Cook edamame in salted boiling water for 5 minutes (or according to package directions)
 Add oil in cooking pan over medium heat. Add garlic and stir-fry for about 1 minute and then add chili flakes. Continue cooking for another 1 to 2 minutes until garlic turns light brown and fragrant.
 Stir in lime juice, salt and drained edamame with heat on.
Once edamame is coated, remove and serve. This recipe can be served warm or cold


Calories: 175 per serving

Stir-Fry Beef and Broccoli Pasta

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Stir-Fry Beef and Broccoli Pasta

If you are craving for beef, sirloin steak is a healthier option. Sirloin steak is considered a lean cut of beef, and when eaten in moderation does add some nutritional value. This recipe is a great combination of beef, broccoli and pasta with teriyaki sauce and sesame oil! The one dish meal certainly make a great weeknight dinner.

And if you are not a fan of beef, replace beef with chicken breast or go meatless.

Easy recipe: Servings 4
 3/4 lb sirloin steak, trimmed and sliced (choose pre-cut steak less than 1/4” thick)
 2 cups broccoli florets
 8 oz whole grain pasta, cook according to package instructions al dente in salted water
 3 garlic cloves, minced
 1/2 red bell pepper, diced
 3 to 4 tbsp teriyaki sauce (preferably low sodium)
 1 tsp sesame oil
 1/2 to 1 tsp chili flakes (skip this if you prefer non spicy)
 Olive or coconut oil spray
 Salt and pepper to taste

Cooking instructions

Marinate beef with teriyaki sauce and sesame oil. Leave it in refrigerator for a minimum of one hour (4 hours or more would be idea) cover with plastic wrap
 Spray cooking oil in a cooking pan over medium-high heat. Add garlic and bell peppers and stir-fry for about 1 minute
 Add broccoli into the same cooking pan and stir-fry until broccoli is tender, about 5 minutes or so. Set aside
 Spray cooking oil in another cooking pan over medium-high heat. Add beef and stir-fry for about 3 minutes. Adjust time for how well you want the beef done
 Add broccoli mixture, pasta and chili flakes to the beef and stir-fry everything for another minute or so. Taste and see if you need more teriyaki sauce. Add salt or pepper if desired.

Calories: about 415 per serving

Enjoy this delicious beef, broccoli and pasta dish!

 

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Green Eggs and Bam!

Even if you know about the famous breakfast fortified with 8 essential vitamins, you’re going to love this version! This easy recipe is packed with powerful nutrients that are proven natural mood boosters, like spinach, which has folic acid, antioxidants and magnesium. This ingredient alone combats anxiety and irritability and is linked to an overall good mood! Make this low calorie dish your most important meal anytime of the day and enjoy the FAB flavor of green eggs and BAM!

Easy Recipe: Serves 2
 1 egg (or substitute with 2 egg whites)
 2 egg whites
 2 cups organic spinach
 1 small tomato, diced
 6 white mushrooms, sliced
 1/2 Italian squash, grated (or zucchini if you prefer)
 2 tbsp fat free crumbled feta cheese, optional (or your favorite cheese)
 2 tbsp salsa, optional (or pico de gallo)
 1 tsp garlic, minced
 1 tbsp onion, diced
 Salt to taste
 Olive or Coconut oil spray

Cooking directions
 Spray cooking oil in a cooking pan over medium-high and add garlic. Cook garlic stirring for about 1 minute or until garlic turns light brown, be careful not to burn or scorch the garlic
 Add mushrooms and stir fry for about 3 minutes. Add tomato to mushrooms and stir fry for 2 minutes. Then add spinach, squash and salt to the mixture and stir fry until spinach begin to wilt. Remove from heat and set aside
 Spray cooking oil in a small skillet (about 6 inches diameter base) over medium-high heat. Add onion and stir fry for about two minutes
 Turn heat to low and spread the onion across the skillet. Whisk eggs and egg whites together in a bowl and then pour into the skillet
 When eggs are half way set, add in the vegetable mixtures. Let the eggs fully set. Remove from heat and top with feta cheese
Top with salsa if desired and serve

Calories: about 120 per serving
Enjoy the FABlicious goodness!

 

Sweet Garlic Eggplant Side Dish

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Sweet Garlic Eggplant Side Dish

Craving for something sweet and garlicky in your vegetables? Try our stir fry sweet garlic eggplant with tomato. It’s delicious and healthy!
Easy recipe: Serves 3
 1 medium to large eggplant, cut to your desired size (I like mine 1.5” x 1.5” x 1”)
 12 mixed color cherry tomatoes (or 2 regular sized tomatoes, diced)
 1 tbsp garlic, minced
 3 stalks spring onion, diced
 2 tbsp hoisin sauce (usually found right by soya sauce section)
 1/2 tbsp soya sauce
 Olive or coconut oil spray
 Salt to taste
Cooking instructions
 Spray cooking oil into a cooking pan over medium heat.
Add garlic and stir fry for about one to two minutes until garlic turn light brown and smell fragrant
 Turn heat up to medium-high and add eggplant to garlic and stir fry until eggplant starts to tender, about 8 to 10 minutes. Add a small amount of water (or fat free vegetable broth) if the mixture is too dry
 Add tomato, hoisin sauce, soya sauce and salt to the mixture. Stir fry until eggplant is completely tender
Remove from heat and top with spring onion. Serve with brown rice if desired
Calories: about 95 per serving
Enjoy!

 

Power Egg Taco Breakfast

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Power Egg Taco Breakfast

I love the taste of eggs for breakfast. Eggs contain Vitamin A, D, B, folic acid, potassium, biotin, protein and help curb your appetite!

Easy recipe: Serves 4
 8 egg whites, whisked
 4 strips turkey bacon, cooked according to instructions, diced
 4 medium multigrain tortilla, about 6 inches diameter (skip this if you prefer)
 1 red bell pepper, core and seeds removed, diced
 6 cups organic spinach (prewashed and cut from a bag)
 1 avocado, sliced
 12 white mushrooms, sliced
 1/2 tbsp garlic, minced
 4 to 6 tbsp salsa
 Olive or coconut oil spray
 Salt and pepper to taste

Cooking instructions
 Spray cooking oil into a cooking pan over medium-high heat. Add garlic and cook for about 1 minute or more until garlic turns light brown and fragrant
 Add bell pepper and cook for another minute before adding mushrooms. Cook mushrooms until tender, about 4 to 5 minutes
 Add spinach and cook until spinach begins to wilt. Add egg whites and stir fry until eggs are cooked. By then, spinach will have completely wilted
 Turn off heat and stir turkey bacon into mixture
Scoop mixture onto a warm tortilla (heated according to instructions) and top with avocado and salsa. Fold tortilla in half

Calories: about 265 per serving
Enjoy!