Delicious Hard Boiled Eggs

Here is another quick and easy lunch item! Eat it right away, or store it in a tupperware and reheat later while at work! This is healthy, tasty, simple, and keeps you full for a long time!

Here's what you need:

3 eggs (I used more in these pictures because I was cooking for two people )

Salt to taste

Pepper to taste

Paprika to taste

Olive oil for drizzling

In a medium sauce pan, fill 2/3 full with water and boil on stove top.  Once water is boiling, gently add eggs one at a time with a spoon.  Do not drop them in, their shells will crack and you will have an eggy watery mess. 

Leave to boil for ten minutes.

After ten minutes, drain water.  Run each egg under cold water for about 15 seconds to make it safe for handling.  Slam each egg against the counter top to crack the shell.  Then peel the shell off, leaving good lookin white eggs. 

With a knife and fork, cut up eggs.  Drizzle olive oil over eggs, then sprinkle with salt, pepper, and paprika to taste.  Enjoy your yummy and filling dish!

Today's Tip: How to Cut a Pineapple

I was inspired to do this one when I overheard three of my aunts at a family gathering talking about how they each cut a pineapple...and they were all different. I wanted to jump in and tell them how I do it, and how my way is the easiest (like a ten yr old brat), but what the heck for? So since there are so many ways to cut a pineapple, I realize that many of you may already have your own style.. stick with it if it works for you! For the rest, I hope this helps.  Sidenote: I went a little picture crazy on this one... so I'm gonna let the pictures do most of the talking (because who doesn't love pictures?).

First, cut your pineapple at the top like this:

Then, cut it at the bottom like this:

Now it should look like this:

Now cut it in half like this:

Now it should look like this:

Now cut the halves in half like this:

Now they should look like this:

Now cut off the hard core part like this:

Now they should look like this:

Now separate the skin(?) from the fleshy part like this:

And also like this:

Discard the skin like this:

Now they should look like this:

Now cut the fleshy part like this:

And then like this (you like my rebel pinkie in this pic?):

Now you have cute little 1 inch pineapple squares! :)

Mashed Winter Squash

I always stress to eat what is in season.  Well, squash is in season during the winter! So I will try to post lots of squash recipes! Here is my first. 

Start with your favored winter squash.  This is banana squash. Rinse it off.

Cut it into sections.

With a spoon, scoop out the seedy center and discard.

This is what it should look like.

Then peel off the skin.

Chop the squash into 1" cubes. If you have a steamer that can be inserted into a sauce pan (like the one below), fill pan with water until it the water line touches the bottom of the steamer. Then add squash. Cover and let water boil for about 15 minutes.  Check squash for doneness with a knife. Make sure not to over cook because if the water evaporates, the squash can burn.

Discard water and move squash into a mixing bowl.  Add a couple Tbsp of butter. With a beater on low setting, beat until it reaches the consistency of mashed potatoes.  Add more butter if it is too dry. 

Scoop and serve! Makes a great side dish!

Weekly Spotlight: Quinoa

This is a more recent discovery for me... and I love it! Quinoa (pronounce Keen-wah), is the golden grain of the Incas.  It is super super tiny, so don't try straining this grain.

It also comes in a few different colors (they all taste the same).  There is the traditional off-white: 

There is the dark quinoa (think if it as the "wild rice" of quinoa)

And there is red:

I love this food because:
1. It's easy to make
2. It's quick to make
3. It's very versatile (you can cook it with almost anything)
4. It's VERY nutrient dense
5. You don't have to eat a lot to get full
6. It has a very fun "pop" texture when you chew it

Here's what it is known for:
It is very rich in manganese, magnesium, iron, tryptophan, copper, and phosphorus.  It is also very very high in protein, the complete protein that is, meaning that it includes all 9 essential amino acids, making it a great food for vegans and vegetarians.

Here's what it helps with:
Migraines... its high magnesium and riboflavin content helps to reduce the frequency of migraines by relaxing the constricted blood vessels and providing more energy to the brain.

Lowers Risk of Cardiovascular Disease... because of its magnesium content and its ability to relax constricted blood vessels, this is a great food to help at-risk individuals.

Antioxidant... its antioxidant properties (found in it's manganese and copper) help to remove molecules that are harmful to cells, thereby protecting against cancer.

Gallstones... This food is very high in insoluble fiber which helps to prevent gallstones.

Type II Diabetes... Quinoa, along with many other whole grains, is very rich in magnesium, which assists over 300 enzymes in their function, including the functions of the enzymes responsible for the secretion of glucose and insulin.

Here's how to prepare it:

This cooks just like rice.  If you remember that, you will be set. The ratio is 2:1... 2 cups of water for every 1 cup of quinoa.

  In a medium sauce pan, bring 2 cups of water to a boil.  Add the quinoa. (I also add about a Tbsp of oil to keep it from being too sticky.)

Once water returns to a boil, reduce heat to medium-high and cover with a lid.  Let boil/simmer for 15 minutes. 

After it is cooked, it should look light and fluffy.

This cooks like rice, and also eats like rice... for a healthier meal, substitute your rice for some quinoa! But watch out, you don't need to eat a lot of this to get full!

Rainbow Shrimp Quinoa

This was one of those last-minute meals, where I realized that I needed to make a meal quick and I could only use the stuff on hand.  So here is what I came up with after brainstorming while looking through the fridge, freezer, and pantry....

Here's what you need:

1 C quinoa

2 C water

1/2 lb shrimp, thawed

1/4 C fresh green bell peppers, chopped

1/2-3/4 C fresh red/ yellow/ orange peppers, chopped

1/3 C fresh broccoli, separated in small pieces

1 onion, finely chopped

3 garlic cloves, minced
1/2 tsp. fresh ginger grated

1 tsp. Turmeric

1 tsp. salt

3 Tbsp. oil

In a medium sauce pan, heat water to boiling.  Add quinoa and oil.  Cover and let simmer for 15 minutes, until quinoa is fluffy.  Remove from heat.  

To thaw off shrimp, run over luke-warm water in a strainer.

Cut shrimp lengthwise in half., set aside. 

Chop garlic and onion.

Grate ginger.

Cut broccoli into small pieces.

... and chop the peppers, here is everything all together. 

In a skillet over medium heat, add oil and all vegetables. (leave the shrimp out for now)

Cover with a lid. Stir occasionally. As veggies start to soften, add turmeric and salt. This is turmeric.  I will be doing a spotlight about this soon.

It kind of gives everything an orange tint.

When the broccoli is soft, add shrimp.  

Cook until the shrimp is pink, then remove from heat.

Add quinoa to the mixture in the pan and stir.  

Once everything is combined well, serve and enjoy!