Stuffed Protein Eggs-Licious!

Stuffed Protein eggs

Screen Shot 2014-04-03 at 12.39.33 PMIngredients:
4 boiled eggs

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1/2 spinach cooked & drained

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1/4 hemp seeds

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1/2 cup cottage cheese

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1/4 cup roasted sweet peppers

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Seal salt & black fresh grounded pepper to taste
3 tbsp evoo

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Process:

Mix all ingredients in a bowl, evenly & gently. Wait it sit for 30mins. Boil eggs, let them cool, peel them and cut them in half. You can either remove the yolks or leave it. Add one full lump in each half open egg, and stuff it in your mouth!

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The hemp will give you that little crunchiness & nutty flavor. If you haven’t tried hemp seeds before, here is why you should: Hemp seeds are the dirty cousin marijuana. While it is closely related to whacky tobaccy, hemp has microscopic amounts of THC — the chemical in marijuana that gets you high — and eating hemp foods WON’T jeopardize your next drug test. 
~The protein and fiber in hemp combine to slow digestion and hemp promotes digestive regularity.
~High in omega 3 fatty acids: reduces the risk of cardiovascular disease, lower blood pressure, and may even ward off Alzheimer’s disease. 
~The Omega-6 fatty acids in hemp stimulate skin and hair growth, maintain bone health, regulate metabolism, and help the brain function.
~Hemp seeds contain essential amino acids, which improves muscle control, mental function, and normal body maintenance of cells, muscle, tissues, and organs.

Here is one of my yummy brands, but there are many out there: The Hippie Butter, you can find it in FB & Twitter http://www.hippiebutter.com/hemp-seed-food-bundle/#PhotoSwipe1396543723827

Did you like this recipe? Find me also in Facebook and twitter, also in instagram here: http://instagram.com/mariposafit ~ https://mobile.twitter.com/mariposafit ~ www.facebook.com/mariposafit

#stuffedeggs #proteinandfiber #musclebites #smartfood #eatclean #learntocook #myffmeal #fitfluential

~MariposaFit

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Capers Tortellini wMolasses & Green Tomatillo Sauce

What better way to celebrate St. Patrick’s Day than recipes with green food? From appetizers to entrées to desserts, I started withTortellinis & Chicken Molasses with a Spicy green tomatillo sauce. A hearty full of flavors and colors.

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This is what you need:

3 Chicken Breast cubed
1 Spoon Molasses
2 Tablespoon Liquid Aminos
3 Tablespoon evoo

Using my ActiFry Air fry appliance made it really easy but the conventional skillet works exact the same. I used my ActiFry to save more time, I know is gonna come every time really moisted, either way, for that I’m gonna share a little secret to always have a moist chicken. Read below the picture.

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In the conventional stove, warm up the evoo, add the cubed chicken and sauteed on high for about 2 mins each side until golden look, then turn the heat very low covering with a lid. After 10mins, add the molasses & liquid aminos, mix it all well, cover with lid, cook for another 3 mins mins and turn off heat without taking the lid OFF. Keep it on until the tortellini is done in the next step.

Tortellini

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1 Box of Cheese Tortellini (or any kind like mushrooms,ect) I got this at Trader Joes.
2 tablespoons capers
evoo
some smoked salt
1 cup of coleslaw (comes in a bag ready to fix it)
2 stalks of celery shredded

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1/2 cup Salsa verde (easy! Saving time I bought it made, quick fix!)
2 tablespoon liquid aminos

Process

Cook the tortellini according to directions in the box. Set aside. Warm up a skillet with evoo and add the drained tortellini with the capers, sauteed in high heat avoiding stickiness by gently stiring. Once it starts to golden add the liquid aminos and remove aside.

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Coleslaw, Loving my green & oranges colors

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~Sauteed the coleslaw with the smoked salt and some evoo until turns almost translucid, not completely cooked, we want still the soft & crunchiness.

~Use it as bed on a flat dinner plate, adding the tortellinis, chicken, celery evenly spread, add some shots of salsa verde and have the rest aside as in the picture. There is an explosion of flavors in this dish, sweetness, saltiness and a kick of spice.

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Saint Patrick can be super creative with greens and flavors. Enjoy the recipe!

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#saintpatrickthemerecipes #healthyrecipes #greens #eat #learntocook #icook #fitfluential

~MariposaFit ♣

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Easter Blueberry Kefir Pie

Thinking of easter & Spring coming soon, I came up with this delicious and healthy blueberry “probiotic” pie. The crust is simple, I added some protein to it and baked in a few mins in a microwave. This can also be baked in the oven.

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This is what you need:

Ingredients for the filling

1 Blueberry FF Greek yogurt

3 tablespoons organic granulated stevia

1/2 cup of plain FF Kefir (or blueberry flavor)

1/2 cup frozen or fresh blueberries

1 serving of gelatin powder

Process

In a bowl add all ingredients, blend all gently. Except for the gelatin.

Ingredients for the crust

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1 cup of oatmeal

1 scoop of vanilla protein

4 tablespoons of evoo or coconut oil

1 egg

pinch of salt 

3 tablespoons organic granulated stevia 

1/3 cup of water

Mix all ingredients in a bowl, transfer to a round glass container. I used a pyrex clear one. Spread the oats mix uniformly to the edges and put in the microwave for about 4-5mins. Once the crust is not hot anymore after removed from microwave. Add the gelatin to the yogurt & blueberries mix. See how to use the gelatin below and also instructions in the box.

Gelatin: Boil 1/3 cup of water, use about 5 tablespoons of it and dissolve the gelatin throughly. Add to the mix of yogurt & blueberries. 

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Add the fresh or frozen blueberries over the oats crust as a layer, then pour the kefir mix over.

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Pour the mix with gelatin over the crust & extra blueberries

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Chill for 20-25mins.

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Serve with whip cream or as you wish.

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This dessert doesn’t require much cooking except for the crust. It is ABSOLUTELY delicious and guilty free!!!

Did you like this recipe? Find me also in Facebook, Instagram & Twitter

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#easterhealthydessert #proteincrust #eastertreats #spring #muscletreats #fitfluential #learntocook #icook #ieat

~MariposaFit

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Fingers Push Up, Yes I can!

I have really cool fit friends whom in the middle of the day, they decide to challenge me and friends with “Fingers Push Ups” for example. Last week on Friday night, some of my friends made a challenge with ME (I had no idea I was in it!) against another beast tall friend, Jamie, at a local bar, and find out how many “one hands push we could do”. I swear I have never tried before…I mean EVER! and I did! I won the challenge, unexpected. Of course nobody believed me.

Today, as i was making some “Kale-Apples Turkey meatballs”, I took a little brake while heating the oven and there was my buddy in FB, a new “Beasty-Mom”, Melissa Power, asking “how many push ups I (and her friends) could do?”. Oh well, I KNOW I could do more if I only had IRON FINGERS!! haha!! Take a pic at the video…!

Up…

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And Down…

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Watch the mini video, 10 are not bad for a first timerrrr…woof!  

Pinch or copy paste here:  http://youtu.be/Zq_zrAt8Fk0

#fingerspushup #challenge #fitfluential #ffcheckin #ican #youcan @melissapower  Find me also in Facebook www.facebook.com/mariposafit

~MariposaFit

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Protein Apple Pie

Training again for a new Body Building competition show, puts me at the edge sometimes with little carbs, but also makes me very creative using simple ingredients to fool my palate! Especially sweet-alike treats without forgetting protein intake almost every time at most bites. This “Protein Apple Pie” came out ridiculous tasty. It as some carbs that I can afford to “cheat”. But these are great carbs. Ready? 

Protein Apple Pie ~ Apples & Almonds:  Working for T-Fal USA, as a “T-Fal Ambassador”, I have been using and promoting couple of appliances that rocked my kitchen, these were sold as “hot donuts” over Christmas. One of them, the ”ActiFry”, if you don’t have one you can do this in 2 different ways, in a pot or in the oven.

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What you need:

2 firm apples sliced

1/4 cup slivered raw almonds

3 teaspoons granulated stevia

1 Whole Tablespoon of PB or Almond butter

1 spoon evoo (or butter)

Some cinnamon & Some water
In the ActiFry:
Add to the ActiFry pan a spoon of evoo, add the sliced apples (with peel), stevia, almonds & cinnamon. Put it to cook for 15 mins. and voila’, these are cook pretty fast.

On a pot or wide pan: Both works. Same thing, using a wooden spoon to stir occasionally avoiding to burn, at low heat, cook with all ingredients combined, until apples are soft. Adding maybe if they get sticky some of the water.

Oven: First mix all ingredients minus the evoo oe butter, in a bowl, set aside. Cover a baking sheet, give it a coat of evoo/butter. Once oven is warm enough, put all apples over the oven sheet spreaded and bake for about 40mins at 350 degrees.

Crust
1 scoop choc prot (I used chocolate Neocell)

1 egg

1/2 teaspoon vanilla

2 teaspoon stevia

1/2 teaspoon Baking powder

1 spoon evoo

Pinch sal

Some cinnamon

2 Tablespoons salted Sunflower seeds

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Process:

Mix all ingredients very well, heat a small 8 inches nonstick skillet with Pam spray or pat some evoo evenly.
Pour batter and cook it at slow heat to avoid burning it.
Add the apples already cooked on top of that batter before starts cooking evenly spreaded. Cover with a lid and cook for about 10mins. Turn off heat remove aside with lid on for another min.

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Vanilla Protein Fudge:

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1/2 scoop vanilla prot (again, blame Neocell)

1/3 cup Greek sour cream

3 servings stevia

Few drops of vanilla extract (optional)

In a bowl, mix it all well to a thick sauce. Pour over the pie already cook and eat warm. Don’t mind some whip cream!

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 And this was one of MY BITES!

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Enjoy!

Did you like this post? Find me here also in Facebook, Instagram & Twitter:www.facebook.com/mariposafit ~ www.instagram.com/mariposafit ~ www.twitter.com/mariposafit 

#lowcarbtreats #meastmodediet #bodybuilding #fitfluential #ffcheckin #learntocook #proteinandfiber #becreativeinthekitchen

~MariposaFit

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Spicy Banana Pecan Mini Muffins

I gave it a kick to this recipe with black pepper, this mini muffin is sweet and spicy, it will open your eyes, and will go great with coffee.

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Why black pepper? Why not!

Black Pepper Was Highly Prized!
Black Pepper has been in existence for more than 4,000 years. Today, we casually buy it and use it as a spice for our eggs, cottage cheese, steak, salads, and more. In ancient times, Black Pepper was so highly treasured that it was used as money…imagine that!

When Christopher Columbus reached Spain on his first voyage in 1493, he didn’t take any of the precious spices from the East Indies- Black Pepper, Ginger and Cloves- with him. Columbus wrote in his ship’s journal, “There is also plenty of ají, (Chili Peppers) which is their pepper (naming also my country “Chile” for the long long shape of an “ají“), which is more valuable than black pepper, and all the people eat nothing else, it being very wholesome” (Turner, 2004, P11)

So why black pepper is just great for you?

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This spice acts as a diuretic. It also encourages our bodies to sweat and get rid of harmful toxins.

Black Pepper actually contains sodium. But, it’s a minuscule amount. There are about 10 milligrams of sodium in 100 grams of Black Pepper. If you’re wondering how much Black Pepper that is, it’s enough to sprinkle your morning eggs every day for 7 years.

Black Pepper Aids Your Digestion 
Over-the-counter medications like Tums, Mylanta and Pepto Bismol are popular because people are constantly plagued with indigestion after they eat. One of the amazing health benefits of Black Pepper is, it actually aids your digestion. When you eat Black Pepper, your taste buds become stimulated. They send signals to your stomach telling it to increase its production of hydrochloric acid. This acid helps your body digest food so you don’t suffer from indigestion.

Black Pepper can also help prevent the formation of intestinal gas and reduce stomach upset.

Black Pepper and Congestion 
Beat a cold. Adding Black Pepper to your diet, will help break-up the congestion, especially if you add it to a strong, steaming hot cup of mint tea, or even your very first coffee in the morning.

This is what you need for this recipe:

Ingredients:

~Start with a whole scoop of chocolate Protein Powder

1 egg (optional)
1 teaspoon molasses
3 tablespoon stevia
1 smashed dark banana
~Some cinnamon
~Pinch of sal
1/2 teaspoon black pepper
2 tablespoon evoo
Baking powder
Shot of water
1/2 cup pecans
~Some cane brown sugar to sprinkle on top
~Few pieces of coconut shredded for top

Process:

Mix all ingredients well incorporated, pour batter in a small baking bowl.

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Add to each batter, some of the cane sugar and unsweetened coconut, just a thin layer.

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Bake in a small single 2inches dish (oven proof) as in the picture at 350 for 35 mins in the oven or Microwave for 2 mins or Microwave for 2 mins. And this is how beautiful they will come up:

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Why riped Bananas?

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They are easier to mash (so that they incorporate more smoothly into the batter), sweeter (more starch has converted to sugar), and more aromatic when overripe.
Can’t have eggs?
Starchier under-ripe bananas bake up fluffier relative to the brown ones, you don’t even need eggs or egg sub using bananas itself.

Enjoy!

Did you like this recipe? Find me also in Facebook at www.facebook.com/mariposafit

And Instagram or Twitter: http://instagram.com/mariposafit ~ http://twitter.com/mariposafit 

#spicylowcarbproteinmuffin #blackpeppergoodness #ripedbananas #egglessachoice #musclebites #fitfluential #learntocook

~MariposaFit

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Frozen Lettuce

Did that lettuce got burned again? Don’t toss it! There are a zillion ways to save it and it’s delicious!

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Little introduction, how I discovered this recipe:
When I was a kid, my dad used to order every Sunday, Chinese food down in Chile. We has the most amazing Chinese chefs there. The food is not even near of how is made here in the USA. There is only one dish that is sweet & sour. I think here, sugar it’s a strong addition to most chinese dishes, even on broccoli. I call that ” a food crime”. Of course there are some amazing “sweet” dishes, but moderation is the key.
One of my fave dishes was “Lettuce Beef Sautéed”, Or “Lomo saltado”.
They slightly sautéed the lettuce after the beef is done; you can still have some crunchy bites from the lettuce, meaning, is not completely cook. So it can really cook fast.

What’s the nutrition in Lettuce? Let’s see:

Vitamins

Raw leaf lettuce has concentrations of only two vitamins: vitamins C and A. The vitamin A content of one cup of chopped lettuce is 1456 International Units (IU), while vitamin C content is only 13.44 IU. Green leaf varieties with higher vitamins include Black-Seeded Simpson, Grand Rapids and oak leaf. Red leaf varieties include Red Fire, Red Sails and Ruby. Slicing lettuce before use creates an ascorbic acid oxidase that releases vitamin C, and vitamin C content in lettuce is thus destroyed in preparation by many cooks. So, even after is damaged with the ice in the fridge, cooking it and losing part of some of the nutrients, is still a very low caloric food and taste amazingly good, and great way to don’t waist food.

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What to do with that frozen lettuce:
Grab that (or those) poor lettuce already burned with ice. And shredded in thick strips.

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Warm up some evoo, add the lettuce. At the beginning looks a humongous amount of it but it will be quickly reduced. Sautéed for about 3-4 mins adding some soy sauce. I prefer the liquid aminos which is similar to it.

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KEEP AN EYE CLOSE: Don’t over cook it! It’s gonna look close to a translucent form before you know it. Turn off the heat and move aside.

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Transfer to a glass container then add any ingredients already cooked as shrimp, chicken or even more vegetables. Eating it alone it’s just a hearty delicious.
Share if you really like it. I promess you will like this easy lettuce SOS rescue.

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Check for more fun recipes & exercises at my Facebook page www.facebook.com/mariposafit Also at Instagram http://instagram.com/mariposafit & Twitter at http://twitte.com/mariposafit

#lettucerescue #smartcook #tastyhealthydishes #icook #learntocook #fitfluential #lowcalories

~MariposaFit

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Dippers ~ Dunk Attack!

This is a fast almost on the go recipe, great to dip on your either sunny side eggs or scrambles ones, avocado, tomato sauce…

Here is what you need and if you don’t have it, there is a replacement:

1 cup frozen Kale, spinach works, and also shredded cabbage.

2 eggs (one white)

1/2 cup  uncooked oatmeal

1 tablespoon evoo

Sea salt

Poor Kale, so unappreciated, your should know why is great for you:

Kale contains over 45 different flavonoids which provide antioxidant and anti-inflammatory benefits.  It seems also it can help to lower cholesterol levels and as a detoxifier. One of kale’s phytochemicals, sulforaphane, helps the body’s detoxification enzymes clear potentially carcinogenic substances out of your system.

Kale is a great substitute for lettuce on sandwiches and can be added to your salad.  Always Look for kale with firm, deeply colored leaves and moist, firm stems. This green curly leaf, deserves to be on every Top Ten list.

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Back to the recipe & process

Whip it all together quickly, heat up a pan with Pam spray, or butter or coconut oil. Add the mixture and cook under low heat to golden each side. Cut it in whatever shape pieces and start dunking! 

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Quick recipes by @mariposafit Find me also in Facebook: www.facebook.com/mariposafit

#dunkers #healthybites #fitfluential #ieat #icook #learntocook #fiberandprotein

~MariposaFit

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Cooking Up Storm!

Once upon a time, in a place with mucho mucho snow, and nothing to do indoors for hours…I decide to cook up-storm!
Baking happened for sure but also some seafood and other yummy things came along.
We had from Wednesday night until Friday morning snow. Weather went crazy! From plenty snow to even losing electricity and then some rain with thunder and lighting! Snow continued slightly to Sunday. So cooking was something to keep me busy with kids.
Leaving some things in the stove at very low heat, I drove Thursday early morning with my buddy Alison Vittolo to the nearest club. I made sure I parked across from the gym to avoid getting stuck later. Guess what? I got stuck anyway in the snow. With a help of a tiny shovel I made my way out to go grocery shopping then home again…to get stuck one more time at my own driveway. Yah! Funny I guess but not at the moment as I have to start shoveling again, but I call that a “total cardio shovel” workout.
Ok let’s get ready, this are my easy pissy quick recipes, starting with my “Sopa de Mar”. Don’t give me all the credit, my dad is to blame. He rocks in the kitchen! So I just remember how he use ingredients as wine, beer, seasoning and so much to recall.
I had this already in my kitchen so don’t think I planned this, I picked what I had here and there. Adding to the cooking project, I decided to give a deep cleaning to the house, I so hate cleaning! From laundry, to paying bills, answering emails, finishing projects & chorus, there is plenty room to wonder around in snow days.
Let’s get back to cooking! Screen Shot 2014-02-20 at 1.32.25 PM List for a seafood hearty dinner:
This is what you need
1lb & 1/2 of fresh mussels
1/4 chopped parsley
8 garlic heads
1 cup chopped onions
1 Whole teaspoon sweet paprika
1 teaspoon coffee season
1 cup Sweet white wine
1 whole jar of pomarola
4 pieces of frozen flounder or tilapia 
2 tablespoon evoo
1 teaspoon molasses
Smokes sea Salt – pepper to taste
Hot flakes

Process

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Warm up the evoo at low heat with garlic heads (don’t bother chopping it). Once garlic turns golden or translucent, add the onions. Wait couple of mins and add the seasons as paprika and coffee mix, as shown up in the pictures.
Add the pomarola (tomato sauce) until is hot with bubbles, then add the fish.
After the fish start to fall apart add the mussels. Pour the glass of wine with the molasses and let it sit with lid cover to a lower heat for about 40mins.

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This dish doesn’t take really that much time, so once everything start to look pretty heated with bubbles, juts low the hit and let it be for another good 20mins while you do other “cooking”.
Let it cool a bit before serving, it too hot and you won’t be able to sip it.

Over spaghetti Not so spaghetti:
Concern about the carbs? High five, same here as I’m trying to get leaner this days.
I used the mushroom shitaki noodles. Find them at any supermarket for $1.99 a bag. Make sure you drain them well. Sautée before you use them. So the texture is not so jellish. I added some evoo to the pan. Then in a bowl use half or the entire bag (these are not that big) and poor the mussel Sopa de Mar.
Get ready to sweat a lot and have a messy mustache, don’t forget your bib!

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 2nd Dish!

Get some Iron. Side dish with lots of flavor:

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This is what you need:

1 whole beet shredded
1/4 kefir
1 teaspoon honey mustard
1/2 teaspoon celery powder
1 tablespoon evoo
Sea salt & black pepper

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As I don’t need much instructions besides making first the sauce with ingredients without the beets, add the beets to that mixture right after. Eat! So good…sooooo good…

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Serve with any salad and protein as you like:

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 Another entree…uummmm, 3rd dish:

Getting exited now…Some crusted Tilapia with no bread or flour.

This is what you need:

 

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2 firm fresh tilapia filets
1/2 cup shredded unsweetened coconut
1/4 almond flour
2 tablespoons Smoked African paprika
Sea sal & pepper
1 egg beat
Evoo to sautéed fish

As you see in the pictures, take one piece of fish and dunk it in the egg, then give it a good almost even coat of the crust mix. Put in a warm pan with evoo or Pam spray and cook it in low heat to a golden look.

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You’ll remember me when you try this yummy sucker!

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 4th dish, can’t miss some guilty free sugar:

Dessert time! Another low-carb recipe.

You will need: (1 serving)

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1/2 sliced pear

1 tablespoon coconut oil
Go for butter if you like, I’ve done and it’s just delicious.
1/2 teaspoon cinnamon powder
2 teaspoon of granulated stevia
Pinch or sea salt.

Sautéed the pear over either butter or CO, add the stevia and if it gets a bit smoky or dry add a teaspoon of water. When pear is almost translucent add the cinnamon and the sea salt.

Crepê:

1/2 cup almond flour
1/2 teaspoon baking powder
1 teaspoon evoo
Some water to mix as a pancake

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Make that pancake alike. Place it in a wide flat plate. Spread some peanut butter (or any nut butter) as is still hot, add the pears, put some whip-cream and fold it. Eat it warm!

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#recipesbylalatudelamariposafit #lowcarbmeals #smartfood #wintercooking #FitFluential #FFcheckin #icook #learntocook

Did you like this recipe? Find me in www.facebook.com/mariposafit Instagram http://instagram.com/mariposafit Twitter http://twitter.com/mariposafit

~MariposaFit

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Yummy Gluten Free Bread

I love bread, but not everyone can eat bread. I have friends who are severely allergic to gluten, so they don’t eat bread. I also have friends and family members that have medical conditions that don’t allow them to eat wheat. I think that’s the smart and responsible thing for them to do – they have a hard job and I give them GREAT respect.  I also have family members who are allergic to nuts, bees, even strawberries…so they try to keep their distance. I might be allergic but I don’t know that yet, I only listen to my body and by saying “listening”, I mean, I DO. waking up with achy joints for example, itchy throat, blah blah symptoms probably from it…who knows, maybe I’m maybe I’m not. If you don’t have an allergy, why not enjoy the lovely gift of bread? I’m not making any point here.I just want to show you the possibilities of making something hearty and taste like bread. I came up with so many ways to eat clean,and bread was on top of my list. I grew up eating french white bread, toasted with butter for breakfast. Oh boy it was so good! Anyway, I have created recipes from left overs to ground nuts, no nuts, veggies, oats etc. 

Here in this post, I will put for you to try a few recipes. Gluten free. This recipe is simple made by left overs we had last weekend and last night.

The first one is made with Quinoa. Is already cooked so I only added a few ingredients just like you bake a regular muffin or bread. Adding some extra protein like eggs whites or whole eggs and some protein power in some recipes, or both.

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Ready? My Quinoa bread was the bomb, and this is what you need to create that yummy bomb of flavors and textures:

Banana Quinoa~Pecan Bread

~ 2 cups of cooked plain quinoa

~ 3 Egg’s whites

~ 1/4 cup Pecans

~ 1 Whole spoon flax seeds

~ 1 ripped banana smashed

~ Sea salt to taste

~ 1 Spoon organic stevia (optional, or honey)

~ 1 teaspoon baking powder

~ 1/4 cup water (or coconut milk/water whatever!)

Process

Simply mix all ingredients, well blended. It doesn’t matter if the banana is not completely smashed, those pieces after baked are delicious chunks to bite. I did bake it in the microwave for about 4 mins in a small ceramic oven proof container. One about 5 inches wide by 2 inches deep. 

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Or you can use this new paper baking mini loafs, greasing the bottom and sides.  Or just go for the ceramic bowl and add mixture until that line before the edge. Bake it for about 4 and half minutes.

Watch this baby out of the “oven” ( Yeah, ok microwave):

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And this is how I ate it…

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It’s a hearty delicious bread with almost zero guilt!

You prefer a salty one for dinner? Get this Spanish one:

Spanish Quinoa Olive Bread

~ 2 cups plain cooked Quinoa

~ 1/2 cup spanish olives with peppers

~ Add some of the olive juice (1/4 cup)

~ 2 wholes eggs

~ 1 teaspoon full of sweet paprika

~ 2 tablespoons flax seeds (optional)

~ 1 teaspoon baking powder

~ 2 tablespoon evoo

Process

Again, making sure all ingredients are well blended, especially the sweet paprika:

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Paprika can turn into lumps inside the container once is storage. Bake it for about 4 minutes and 30 seconds. 

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Let it cool and voila’! Spanish bread, great to dip on eggs or tomato sauce.

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I already tested this and is so NOM NOM good!

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And last, this was monster good…I didn’t know how to express the deliciousness! I had from last night left overs of mini lentils with brown rice, quinoa and wild black rice. Yah! Sounds crazy. This is what you need:

Lentil Wild Bread

~ 2 cups of cooked lentils mixed with cooked brown rice, wild rice & quinoa (plain)

(get the mini lentils if you can find them)

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~ Handful of chunky unsweetened coconut 

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~ 1/4 cup of salted pecans

~ 1/4 cup Molases

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~ Just about 1/2 cup water

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~ 1/2 teaspoon cinnamon

~ Pinch of salt

Process

Mix it all very well. Put on of the containers mentioned above and bake for about the same time, I think this one came out faster. 3 mins and 30 seconds. I made also bite sizes, very small muffin alike, for 2 minutes each.

I added on top a little bit of brown sugar to have a nice crusted top.

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And this is how it looked after:

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Cute little thing with huge flavors and texture, I have many made for the week in different sizes, ingredients and flavors.

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Did you like this post? Find me for more cool recipes at Facebook www.facebook.com/mariposafit Also in Instagram www.instagram.com/mariposafit and Twitter www.twitter.com/mariposafit

#glutenfreerecipes #outoftheboxrecipes #yummybread #healthyrecipes #smartcook #fitfluential

~MariposaFit

FitFluential Ambassador

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