Quick & Healthy Dishes



Salmon Quinoa Pasta with Sautéed Vegetables
3-4oz Salmon
10 Quinoa Spaghetti Strands
4 asparagus spears
6 grape tomatoes
1 slice of turkey bacon
Fresh dill
Lemon pepper
EVOO
lemon juice

Boil water and add EVOO.  Add in the spaghetti and cook the pasta al dente. 
Drizzle EVOO on to the salmon and sprinkle it with lemon pepper. Grill your salmon 4-6 minutes on each side. 
Add EVOO on to a nonstick pan and add the sliced asparagus, sauté for 3 mins and then add the grape tomatoes.  Cook until tender, then let it rest. 
Spray nonstick cooking oil on to a pan and cook turkey bacon until crispy. Flip often!
Place cooked bacon on a paper towel. 

Drain your pasta and reserve some of the pasta water, using the same pot, add some EVOO, chopped dill, sautéed tomatoes and asparagus.  Place it on low heat and stir it until it starts to sizzle.  

Place the pasta and salmon on a dish. Add some lemon juice on to the salmon. Chop the bacon and place it on top of the pasta. 
Add a small side salad and drizzle with your favorite dressing.  My favorite dressing is Panera's Poppyseed dressing.  They sell it at Target. 

Notice how I made a lot of healthier substitutions. 




Pan Fried Tofu
1 Package of Medium Tofu
EVOO
Japanese Furikake

Slice the tofu to your preference.  I like mine 1/2 inch thick.
Lightly drizzle EVOO on to a medium heat pan.  Blot the tofu to remove excess water and then gently place it on the pan.  Fry them for 2 minutes on each side.  If you want it crispier, leave them on for a bit longer.
Remove from heat and then dash furikake on to the tofu. 



Low Cal Ham, Egg, Cheese and Spinach Wrap
2 Egg Whites
1-2 Slices of Ham
2 Handfuls of Spinach or Spring Mix
1 Tortilla (I use La Tortilla Factory Smart & Delicious Tortillas)
Shredded Cheese (Daiya Dairy Free Mozzarella shreds)

You can either heat the tortilla or leave as is.  Place it on a dish.
Cook the egg whites.  Add all of the ingredients on top of the tortilla and enjoy!

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