Recipe Contests

I have started entering recipe contests. Here are two I have submitted. Give them a try and let me know what you think!

                           Breakfast Scramble-wich

I came up with this recipe as quick and healthy work day breakfast.

Serves 2:

Ingredients

• 3 tbsp extra virgin olive oil
• 2 whole wheat muffin (or try one muffin, open faced. It is a nice varriation when you’re short on muffins or not super hungry. Sometimes I substitute lavash or whole wheat tortilla and make it a breakfast wrap)
• 2 eggs
• 1/2 grated carrot
• 1 cup Spinach (triple washed,  packaged to save time), rough chopped
• 2 tbsp ricotta cheese
• 1/16 tsp cumin
• 1/8 tsp turmeric
• Salt & pepper to taste

Preparation:

1. Drizzle 1 tbsp evoo in small (8 inch) skillet and pan “fry” whole wheat muffin in skillet.  Set aside on small plates.
2. Add 1 tbsp oil to skillet and saute veggies, cumin, turmeric,and pepper if desired set aside in bowl or small plate ( I wait to add salt to this because carrots naturally have a higher salt content- especially for a vegetable.)
3. Turn down heat a bit and add final tbsp oil to skillet. To save time and a dish add eggs to pan whole and quick scramble in the saute pan. When eggs are still a bit runny add veggies and quickly mix well before the eggs set (this way they will bind together and won’t be messy as you eat). Once the eggs have set flip over and cook through on the other side. Add salt and pepper to taste.
4. “Butter” the muffin with ricotta cheese.
5. Assemble sandwich by topping the prepared muffin with the scramble.

No prep- sweet variation: pan toast muffin “butter” with ricotta cheese and garnish with a tsp of your favorite jam or jelly.

Time saving tip: NIGHT BEFORE PREP carrots and spinach (Wash, peel & grate carrot, wash and chop spinach, set aside in ziploc container or baggie for quick AM prep. Sometimes I add zucchini, if I have it). My favorite is to take the sandwich to-go, as shown in photo. If you’d like to prepare yours for the road also set out a medium sized slice of aluminum foil (as shown in photo).

Rainbow Chard Salad

Ingredients:

• 2 tbsp extra virgin oilve oil
• 1 bunch rainbow chard, wash and pat dry
• 6-8 baby carrots, steamed and chopped into 1 in. pieces
• 6-8 cherry tomatoes, washed
• 4 large strawberries, thin sliced and then halved
• 1/2 mango, diced
• optional: salt and pepper to taste

Variation or garnish: add soaked walnuts and crumble fresh feta on top

Time saving tip: wash and dry greens the night before or several hours in advance.

1. Add oil and chard to skillet and saute on medium high heat until the leaves begin to wilt and the stems are warmed through but still crunchy.
2. Add remaining ingredients to skillet and turn down heat to medium low. Mix all ingredients well and warm through but do not cook.
3. Serve immediately.

Note: depending on how ripe the fruits are you may not need a dressing.