Friday, July 2, 2010

Good Eats

I'm on the road today, hoping to find a salad for lunch! But I just had to show you last night's dinner and this mornings breakfast. The idea came from her. She is so cool and eats so well. Quite a bit of difference in L.A. and Arkansas. Although I like to claim I live in L.A. Ya know, Lower Arkansas. Haha! Not funny? Okay, moving on then.

Cal: 516 Carb: 39 Fat: 28 Protein: 31

Seriously y'all, I took one bite and ran to get my camera. I hadn't even planned on sharing this but it was too amazing not too! I fooled with Rebecca's version just a tiny bit. I was out of salsa so I used Tapatio Picante Sauce. I also added sour cream.

1 serving cooked quinoa
topped with:
1 scrambled egg plus 2 scrambled egg whites
1 oz. cheddar cheese (shredded)
fresh cilantro
1/2 sliced avocado
1 tbsp light sour cream
Tapatio Picante Sauce

I will be making this again. And again. And probably again. This is a new staple in my diet.

But not for me. For the babes and hubs.

I needed to use up some overripe bananas (but no worries I saved one for my morning smoothie!), so I made Banana Blueberry muffins. These muffins are super moist so I didn't substitute any apple sauce for sugar. But I did use whole wheat flour. They were a hit!

3 bananas, mashed

1 egg

1/2 stick butter, melted

2 cups all purpose or whole wheat flour

1/2 cup sugar

1 tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup frozen blueberries

Preheat oven to 350. Grease muffin tin. Add the egg and butter to the mashed bananas. Stir well. In separate bowl whisk together all other ingredients except blueberries. Add dry ingredients to banana mix incorporating until just blended. Then stir in blueberries. Scoop into 12 muffin cups and bake 25-28 minutes or until toothpick comes out clean.