Okay so I’ve been lacking on my recipe postings lately so I’m laying it ALLL out here…
In that case, I’ll start out with my Easter Day Meals. Unfortunately I was stuck at school during Easter break so the meals I prepped were just for my sister and I. This is slightly different than my usual easter dinners full of 20+ family members, but I can tell you one thing…it certainly made cooking proportion sizes and cleaning A LOT easier!
For breakfast we started off with stuffed avocados!
I was inspired by Pinterest on this one; but anyways the recipe included:
– Avocado
– You can either use 1 egg white or a full egg
– turkey bacon
~ Scoop out each avocado and put that on the side. Then crack open each individual egg and add it to the avocado. Place them in the oven at 425 degrees and cook it for about 15-20 minutes! While its baking, put the turkey bacon in the micro and cook until your desired crispness is up to par! Crumble that on top of the egg-avo once it’s ready to be taken out. Enjoy! Dip the left over turkey bacon in the left over avocado for some more snackin!
The next meal of the day was a traditional Greek Soup called AvgoLemeno!
This is quite easily one of the EASIEST yet MOST delicious soups I’ve ever made! I’ve been eating this for years as it has always been a signature part of our Greek Easter Meal, but never did I think a soup that amazing could be so simple to make once you get everything just right! All you’ll need (for 6 servings):
– 4 eggs whisked separately in 1 bowl
– 3 cans of low fat/low sodium chicken broth
– 1 1/2 cups of whole wheat orzo
– 3 lemons
~ Add the 3 cans of broth to a pot and bring it to a boil. Once it’s boiling, add the orzo and let cook. While this is cooking, whisk together the eggs while simultaneously adding the freshly squeezed lemons to the eggs. After about 8-10 minutes, take out about 1-2 cups of the broth and slowly add it into the bowl with eggs (if you add it to quickly the eggs make begin to cook in reaction to the heat), while you’re adding this, be sure to keep stirring the whole time! Once you’ve added about 1-2 cups of broth (the pot should be off heat at this point), add the egg/broth mixture slowly back into the pot and continue to stir slowly, while heating it back up on low. Finally, add as much pepper to your liking and enjoy!
On the the baked goods…again I was inspired by a Pinterest recipe for a Greek Yogurt Blueberry Banana Bread:
Check out ‘Nosh and Nourish‘ for the full recipe! My one little difference was that I used just 1 egg & 1 egg white, I also added cinnamon to the mixture! It was super delicious and moist…the Vanilla Chobani Greek Yogurt was KEY. I also may have used a FEW too many blueberries, but I actually liked all the extra gooeyness in there 🙂 Watch out — this dessert will go FAST!
Some other stand out recipes from this week included…
My Homemade Whole Wheat Veggie and Ground Turkey Pizza:
Sometimes you just need a good old pizza night and I don’t think anything could have done the job quite like the pizza I made, just sayin!
What you’ll need:
– Whole Wheat Pizza Dough
– Ground Turkey Meat (Sautee this in olive oil and cook until just lightly browned!)
– Medium can of Organic Tomato Sauce and small can of Organic Tomato Paste
– Veggies! (Brocoli, Eggplant, Spinach, Cherry Tomatoes, onion)
– Skim Mozzarella Cheese & Reduced fat Feta Cheese
Roll the dough out and then roll the sides over just a bit to form the crust. Then add 1/2 and 1/2 of the tomato sauce/paste mixture (I mixed these two together in a bowl before & added basil and a few other spices for flavor) to your pizza. Next, I steamed the brocoli, eggplant, and spinach and added that to my pizza. Topped it off with the sliced tomatoes and onion…and finally spread one half of the pizza with moz cheese and the other half with feta! Bake for about 10-15 mins on 424 or until golden!
Another delicious meal from the week was a Stuffed Sweet Potato:
Again, this was inspired by Pinterest, however I used a few different ingredients to switch it up! The original recipe came from: TheKitchn However, in mine I used:
– 1 large Sweet Potato
– Spinach
– Mushrooms
– Yellow onion
– White Beans
– Garlic
– Feta Cheese
~ I then warmed my sweet potato up in the microwave for a few minutes, while I sautéed my spinach, chopped mushrooms, garlic, and onion on the stove top. Once the veggies looked cooked enough, I added the beans to the dish and let that cook for a few mins. Once the sweet potato was just soft enough, I sliced through the center and added just a small handful of the veggies into the potato. I topped it off with some feta cheese and baked it for about 5 minutes. I took that out and walah!
Tomato-Avocado-Corn Salad:
This was quite simple to make and pretty much was my lunch for the ENTIRE week and not once did I get sick of it! So So good! All I used was…
– Heirloom tomatoes (2 containers)
– 2 Avocados (small)
– 1 can of corn
– 1 can of Black Beans
– 1/4 yellow onion sliced
– Fresh Lemon & Lime
– 1 Tablespoon of Olive Oil & 1/2 Tablespoon of Apple Cider Vinegar
– Salt & Pepper to Taste
~ Mix all of this together in a large bowl and let sit in the fridge. The vinegar should help make the veggies last longer (especially the avocado, so don’t worry if you see it brown just a little…it’s still good to eat)! For my lunches, I enjoyed it over a bed of Spinach with 1 or 2 Rye Crackers that I ended up crumbling into the salad to act as “croutons” for some extra crunch AND some Chia Seeds! Seriously the best lunch dish I’ve had in a while!
Hope you enjoyed and be sure to check out and follow my instagram account @EatRunandAllinBetween for daily meal postings and motivation 🙂
