Seriously delicious 3 minute lunch

No matter where I go I constantly hear people saying, "I just wish I had time to make healthy food. It just takes too long to prepare healthy foods." Well guess what.... I doesn't have to! We live in an amazing society where we can purchase healthy foods that require little or no preparation. My simple 3 minute cod salad is healthy, inexpensive, and super quick to prepare. One of the short cuts is buying products that help you help yourself.

I sautéed the peppers and onions in a non-stick pan. Squirted a good bit of sriracha hot sauce (spicy baby... and found in any grocery store!) while they were cooking. In another pan I sautéed my fish with Mrs. Dash garlic blend no more than 2 min per side for the thin, flaky cod. While those 2 were cooking I plated my arugula, then added 1 cup of the peppers and onions, the fish fillets and lastly another squirt of the hot sauce in a zig zag over my fish and salad and a few dots on my plate to make my lunch look like it came from a 5 star restaurant.

This salad would be great for dinner since it is carb free. Add quinoa or steamed brown rice for your lunch portion. Enjoy!

Check it out:

Headed out of town

Welcome to winter. Heavy coats, turtleneck sweaters, sweatpants and big, fluffy comfy robes. This is the bikini enthusiasts enemy. Why you ask? Because of the mentality of the way I live, cook, exercise, eat is all based on picturing myself the way I like to be which happens to be in a bikini. I put on my favorite red one from Old Navy the other day anticipating my first you tube on screen video debut. But you know what? I was too cold even in my own kitchen. So the red one came off and back on came my big, comfy, off white enormous robe. But today, today is a different story. I really will be in my bikini in only a few hours. One of the things I pride myself on is preparation. I'm not the most organized person but I am certainly one of the most prepared. So what did I pack for my journey to where to sun does shine? Are you ready for this? Here goes:
To eat on the plane I packed roasted chick peas (recipe below), my protein pancakes, apples, almonds (with single serving baggies to help me with portion control), my favorite ginger tea (Thank you Jen!!!), my newest version of shelf stable protein bars (holy smokes I wish I wrote that recipe down but I will recall it to the best if my ability for my wonderful readers). I realize that no matter where I travel I cannot stand to rely on others for my nourishment. I know I can find healthy choices most places but why pay the extra money and spend valuable time in line feeling like a heard of cattle.

Alaina's Amazing Black Bean Hummus

Recently I was treated to a good meal at a new restaurant called Cask N Flagon in Marshfield, MA. I ordered the house salad with grilled shrimp. The salad was nothing to write home about (mostly iceberg lettuce with some cut up carrots. I told them to hold the croutons). But the grilled shrimp on top was fabulous. It was very lightly seasoned and grilled to perfection. However, my palate was moistened and prepared with the Cask N Flagon black bean hummus appetizer plate (which was to be shared by the table by I definitely dominated). Pita chips, pulled pork (which was far too sweet but ridiculously addicting) pico de gallo and guacamole accompanied their version of black bean hummus. I enjoyed their version of my favorite beans combining with my favorite dip....hummus. BUT, I knew theirs was loaded with too much salt (I could taste it.) and most likely too much fat also. So today when my snack urge hit me like a hammer I immediately began preparing my power version of their dip.

Tahini is a power food full of protein and high in both Omega-3 and Omega-6. I use it as both a spread for sandwiches and an ingredient in my hummus. And my addition of fat free cottage cheese adds even more protein while keeping the sugars (carbs) low. You can also use 1/3 cup plain fat free Greek yogurt if you don't like the texture of cottage cheese or if your kids will examine your black bean hummus and have the nerve to ask about the little white dots in it.... Just say "oh honey those are extra muscle pellets sent here from the planet Krypton to help you grow bigger muscles!".

Here is my protein packed power version of black bean hummus:
1 can black beans (drained and rinsed but save some of the liquid for later)
1/3 Cup fat free cottage cheese
2 Tablespoons Tahini
1 Tablespoon lemon juice
1 Tablespoon Garlic or a few cloves if you are using fresh
Sea salt to taste
Fresh pepper to taste
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Directions:
Put beans and all other ingredients in blender or food processor and pulse until smooth and well combined. Add reserved black bean liquid if your hummus is too thick. Use as a dip with fresh veggies or pita points (use pizza cutter to cut up wheat tortillas or wheat pitas, spray with olive oil and bake 400* until crispy.). A word of caution..... This is so good and addicting. My kids loved it too. They dipped pretzels and celery in their black bean hummus.