#skinnyeats

[endinburningflamesorparadise]

These Skinny Egg Salad Sliders are a delicious and light alternative to traditional burgers. Packed with protein and flavor, they make for a satisfying meal that won't weigh you down. Perfect for a quick lunch or a party appetizer!

Ingredients: 6 small whole wheat slider buns. 6 hard-boiled eggs, chopped. 1/4 cup non-fat Greek yogurt. 1/4 cup light mayonnaise. 1/2 teaspoon Dijon mustard. 2 tablespoons finely chopped celery. 2 tablespoons finely chopped red onion. 1 tablespoon fresh dill, chopped. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Hard-boiled eggs, non-fat Greek yogurt, light mayonnaise, and Dijon mustard should all be mixed together in a bowl. Chopped celery, red onion, and fresh dill should be added to the bowl. Well mix until all the ingredients are mixed together evenly. Add salt and pepper to the egg salad to taste, and make changes as needed. Split the whole wheat slider buns in half and toast them just a bit in the oven or toaster. On the bottom half of each slider bun, put a lettuce leaf. Place a large amount of the egg salad mixture on top of each bun's lettuce leaf. Put the other half of the bun on top of each slider to finish the sandwiches. You can serve the Skinny Egg Salad Sliders right away or put them in the fridge to eat later. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dorval Pine Beach Scouts

[peachandlilac-blog1]

Snack time! ALL THE BERRIES! #healthysnacks #healthyeats #snacktime #berries #berries🍓 #healthyfood #skinnyeats #eatwelllivewell #fitsnack

[wellnessandwhimsy]

Shrimp and Vegetable Curry

Indian fare has long been one of my favorite comfort foods.  When I was vegan/vegetarian back in my late teens and early twenties, I loved that most of the dishes were already meatless or could be made so very easily. During the time I lived in San Francisco, I played around a lot with curry recipes.  Once that chapter of my life closed, my curry cooking got trapped between the pages as well.  Last night, I decided it was time to dust off some of those old recipes and put a new spin on it.  For my shrimp and veggie curry, I used:

1 yellow bell pepper 1/2 yellow summer squash 1 can chickpeas 3 inch section of ginger 3 garlic cloves 1 can lite coconut milk 2 cups vegetable broth 1 cup unsweetened original flavor almond milk 1 heat cauliflower 2 TBSP curry powder 1 tsp chili powder 2 tsp salt 1/2 cup frozen peas 1/2 cup frozen corn 1/2 cup frozen precooked shrimp

To make, saute the garlic, shrimp, and pepper in a large dutch oven over medium heat.  Add the other ingredients and stir to incorporate.  Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.  Remove the ginger from the pan, and serve with warm brown rice.

[wellnessandwhimsy]

Skinny Zucchini Bread

I've been in a pretty serious funk this week, thanks in large part to some issues at work on Monday.  Michael worked late last night and I needed to keep busy.  After I cleaned my entire apartment, I decided I needed to turn to my other stress-project: baking.  I had a MASSIVE zucchini from M's parents' garden that I needed to use, but I wanted to make something healthy instead of my traditional zucchini bread.  I modified an older recipe and came out with these gems:

Judging from the reactions I've gotten from my coworkers this morning, it was a huge success!

Skinny Zucchini Bread Makes 1 loaf and 12 muffins   Ingredients ·         2 cups white whole-wheat flour ·         ¾ cup Truvia Baking Blend ·         2 teaspoons ground cinnamon ·         2 teaspoons baking powder ·         ½ teaspoon baking soda ·         ½ teaspoon salt ·         1 cup unsweetened applesauce ·         ¾ cup nonfat Greek yogurt (I used Vanilla flavored) ·         ¼ cup canola oil ·         1/3 cup liquid egg whites (or 2 large eggs) ·         1 teaspoon vanilla extract ·         2 cups shredded zucchini, excess moisture squeezed out

Instructions 1.    Preheat oven to 350 degrees. Grease a loaf pan and cupcake tin with nonstick cooking spray. 2.    In a large bowl, whisk together the flour, Truvia, cinnamon, baking powder, baking soda, and salt until well combined and then set it aside. 3.    In another bowl whisk together the applesauce, yogurt, oil, egg whites, and vanilla until well blended. Fold in the zucchini. 4.    Add the applesauce mixture to the flour mixture and stir just until combined. 5.     Scrape the batter into the prepared pans and spread it out evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. 6.    Remove from the oven and place the pan on a wire rack to cool for 10 minutes 7. Remove the loaf and muffins from the pans and place on the wire rack to cool completely.