Avocado & Asparagus Stuffed Egg White Omelet!

4 ingredients. 5 minutes. 1 quick, healthy & delicious breakfast recipe! This “Avocado & Asparagus Stuffed Egg White Omelet” by Maria & Savannah of “BusyGirlsEatClean” in Las Vegas, Nevada is a great example of a wholesome breakfast idea; it’s simple to make, gluten-free, and check out this nutritional breakdown: 65% DV of fiber, a whopping 21.4 grams of protein, 26% DV of Vitamin A, and 46% of your daily recommended intake of Vitamin C! Not a bad way to start the day, eh? In addition, the fat content of this meal creation consists mainly of polyunsaturated fats, which are broken down most easily in the body, and used for great fuel throughout the day! Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy it. Happy Cooking! – Tasty25 Staff

 

Avocado_Asparagus_Omelet

 

CALORIE COUNT: 412 Calories Per ServingSERVING SIZE: 468 grams.

 

What you need:

6 Asparagus stems

4 Egg whites

1 Avocado

1/4 Tsp. sea salt

Olive Oil (For Frying Omelet)

Directions: (Approximate cook time: 5 minutes; Servings: 1.)

  1. Turn on your stovetop to medium-high heat.

  2. Next, chop asparagus finely by hand, or in an express food processor; then mix with egg whites and sea salt in a medium-sized bowl.

  3. Lightly grease a small frying pan with olive oil, and begin frying the egg white, asparagus, and salt mixture.

  4. When the omelet is firm but not yet fully cooked, slice your avocado into strips, place on top of the omelet, and with a spatula fold one side of the omelet over the avocado slices; then double fry the omelet again on both sides with the avocado inside. Serve immediately.

  5. Eat & enjoy!

 Thanks Maria & Sav for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Cinnamon Oatmeal Pancakes!

2012 was a SPECTACULAR year for our food conscious community, and we’re starting the New Year right with an awesome new breakfast recipe! Check out these healthy & delicious 15-Minute Cinnamon Oatmeal Pancakes submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; they’re guilt-free, warm, fluffy pancakes, packed with dietary fiber, calcium, and complex carbohydrates! This 327-calorie recipe is a food conscious way to get your metabolism going in the morning, and make a healthy & delicious meal worthy of Tasty25 stardom. Let us know how they taste by leaving a rating & comment below, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

Cinnamon_Oatmeal_Pancakes

 

Every recipe has a story! Amber shared hers with us: “The reason why I use a mixture of regular oats and steel cut oats is because steel cut oats are less processed, thus retaining more of its nutrition. Also, to spice it up, I added Crofters Natural Berry Jelly on each pancake layer, plus fresh cut D’Anjou Pears on top with chia seeds, coconut, raw agave nectar, and pumpkin seeds. So yummy!” –Amber

 

CALORIE COUNT: 327 Calories Per ServingSERVING SIZE: 2 Adults

 

What you need:

1/3 Cup organic oats

2/3 Cup organic oatmeal

1/2 Cup almond flour

1/8 Cup organic flax-meal

1 Egg

3/4 Cup 2% milk

1/8 Cup apple juice

1 Stevia packet (2 gram packet)

1 Tsp. baking powder

1/2 Tsp. vanilla

3/4 Tsp. cinnamon

1/4 Tsp. sea salt

1/4 Tsp. nutmeg

 

*If you want this recipe to be gluten free, make sure the oats you buy are certified gluten free. If you want it to be vegan, replace the egg with a “chia or flax egg”.

 

Directions: (Approximate cook time: 15 minutes; Serves 2 adults.)

  1. Put your oats in a food processor or blender, and grind them as finely as possible until it resembles a flour. (Some of the steel cut oats will still be somewhat coarse.)

  2. Next, heat a nonstick frying pan over medium to medium-high heat.

  3. Put all of your dry ingredients together in a bowl, and whisk just enough until its all evenly mixed; Do the same with all of your wet ingredients in a different bowl.

  4. Now, combine your wet & dry ingredients. (TIP: If your mixture seems too runny, you can always add more flax-meal to absorb the liquid; this absorption isn’t immediate, so wait a few minutes.)

  5. Apply coconut oil or olive oil spray if necessary onto hot pan or griddle, then ladle 1/3 cup of batter onto it; Wait until you see bubbles on the top on the pancake and dry edges, then flip. Repeat this process until all of the pancake are done; serve immediately.

  6. Eat & enjoy!

 Thanks Amber for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Tasty25 TV: Strawberry & Peach Salad w/ Chicken!

It’s never a bad idea to whip up a balanced salad in the kitchen for lunch or dinner! Check out Episode 2 of Tasty25 TV, as we bring you a Strawberry & Peach Salad w/ Chicken recipe submitted by a very special Tasty25 contributor – Chef Dana Herbert of New Castle, Delaware. Chef Hebert recently competed for Buddy Valastro’s 8-week baking contest “Next Great Baker” on the cable television network TLC™, and won first place! His culinary creations have also been featured on several other cable TV networks, including WeTV™ and QVC™, and it’s an honor to welcome this world-class baker & food enthusiast to our food conscious community. His salad recipe is a complete meal consisting of only 390 calories per serving, contains 33% of your daily Vitamin A recommendation, and over 124% of your Vitamin C! Give Chef Dana’s recipe a try, and let us know what you think by rating and/or commenting. Enjoy, be food conscious, and Happy Cooking!  – David Jones II, Editor

 

 

What you need:

2  6-oz chicken breasts

2 Bunches of spinach/baby spinach (Washed, dried, and cut if needed.)

3 Cups sliced strawberries

1 Cup sliced peaches

1/2 Cup walnuts

2 Tbsp. poppy seeds

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1 Tbsp. honey

1/2 Tsp. dry mustard

1/4 Tsp. black pepper powder

Pinch of sea salt & paprika

 

Photo by: Erik Meyer

 

Directions: (Approximate cook time: 15 minutes; Serving size – 4 adults)

  1. Using a whisk, combine the lemon juice, 2 Tbsp. of olive oil, dry mustard, poppy seeds, and a pinch of salt & paprika until all ingredients are dissolved; Place dressing in the refrigerator.

  2. Next, heat your oven to 350 degrees; Place walnuts & almonds on a metal baking tray, and toast in the oven for 8-10 minutes.

  3. Cut the chicken breasts into even horizontal strips; Place on a cooking grill, and grill until cooked all the way through. (10-15 minutes.)

  4. After the chicken is thoroughly cooked, toss torn spinach leaves, strawberries, and peaches in a large bowl, and drizzle the refrigerated dressing over it.

  5. Now add walnuts, and top salad with grilled chicken; serve immediately.

  6. Eat & enjoy!

 Thanks Chef Dana for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Grape, Avocado & Cherries Salad!

A simple & eclectic meal worthy of the Tasty25 Magazine Hall of Fame! Check out this unique Grape, Avocado & Cherries Salad recipe submitted by Kathy Focca of Toronto in Ontario, Canada; it’s a healthy & delicious creation that’s only 263 calories per serving, and packed with wholesome carbohydrates & fiber! This makes for a perfect summertime snack or quick post-workout meal for any & all ages. Give this recipe a try, share your thoughts by leaving a rating & comment below, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

 

CALORIE COUNT: 263 Calories Per ServingSERVING SIZE: 1 Adult

 

What you need:

1/2 Cup green seedless grapes

1/2 Cup cubed avocado

1/2 Cup pitted cherries

Directions: (Approximate cook time: 5 minutes; Serves 1 adult.)

  1. Cut your grapes and cherries into halves, and then slice your avocado into small cubes.

  2. In a medium sized bowl, mix all of the ingredients together until evenly mixed; Serve immediately, or if ingredients are room temperature, place in the freezer for 5 minutes before serving.

  3. Eat & enjoy!

 Thanks Kathy for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

The “Whole” Veggie Breakfast Omelette!

Here’s a highly unique way to get a great tasting, filling, and healthy breakfast! Check out this “Whole” Veggie Breakfast Omelette submitted by Mehak Mittal of Reseda California; it’s only 220 calories per serving with 2 grams of fat, and gives you 133% of your Vitamin A & 281% of Vitamin C! This is one healthy & delicious breakfast that you should definitely give a try. Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

 

Every recipe has a story! Mehak shared hers with us: “I got the idea for this recipe while searching for some breakfast ideas that were simple, quick and could be enjoyed with friends. I tweaked the recipe to make it really healthy, and added a few of my own spices and ingredients; it turned out to be really yum! My husband and friends really enjoyed it, and I must add that it looks pretty appetizing to the eyes as well!” –Mehak

 

What you need:

1 Bell pepper (Green, Yellow, or Red)

3 Button mushrooms

1 Clove garlic

1 Cup egg whites

1 Cup baby spinach

1/2 Cup onion

1 Tbsp. cilantro

1 Tbsp. ground black pepper

1/2 Tsp. cumin

1/2 Tsp. italian seasoning

1/8 Tsp. salt

Olive oil spray

Directions: (Approximate cook time: 15 minutes; Serves 2 adults.)

  1. Cut the bell pepper in half, resulting in two bowl-like pieces from the top & bottom; Remove the core, seeds, and stem from each half of the bell pepper.

  2. Next, whisk your egg whites together with the 1/8 Tsp. of salt, and your freshly crushed pepper and Italian seasoning.

  3. Turn your stovetop to medium-high, and lightly spray a flat-bottomed frying pan with your olive oil.

  4. Saute the garlic; After a minute, add onions and mushrooms, and saute until browned.

  5. Add baby spinach to the sauteed veggie mix, and cook until they become soft but still have a bit of a crunch.

  6. Next, place your bell pepper rounded halves on the pan, and equally divide the veggies in them; Then, also pour the egg white mixture into each bell pepper half.

  7. When the egg whites start to cook a little, turn stove pot heat to low, and cover pan for 2-3 mins so the omelette can cook thoroughly.

  8. After eggs are fully cooked, remove each bell pepper with a spatula and serve by garnishing with fresh cilantro and a pinch of ground roasted cumin on each half; Serve immediately.

  9. Eat & enjoy!

 Thanks Mehak for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Chicken & Vegetable Frittata!

A wonderful recipe submitted from over 8,000 miles away from Tasty25 Magazine HQ? Yes! Check out this tasty Chicken & Vegetable Frittata recipe sent in by Renee Gardner & Meghann Paul of Brisbane, Australia, founders of fashion, food, and lifestyle blog “kateinmay.com”. Their crispy frittata with fresh eggs, chicken, tomatoes, and so much more will literally make your mouth water! It’s simply a wonderful healthy & delicious recipe, and we’re excited that the Tasty25 food conscious community is growing worldwide each and everyday! Don’t forget to share your thoughts by rating & commenting below, and Happy Cooking! – Tasty25 Staff

 

Every recipe has a story! Renee & Meghann told us theirs: “We like being creative with recipes, and mixing them to suit our taste buds and lifestyle. With this recipe we added many vegetables to get as many nutrients as possible, and added flavor with some mixed herbs. Each time we make the recipe, we change it around for a different creation and taste – it never gets boring!” -Renee & Meghann

What you need:

2 Chicken breasts, diced

3 Eggs

3 Egg whites

3 Mushrooms, chopped

2 Tomatoes, sliced

1 Onion, chopped

1 Garlic clove, chopped

½ Head of broccoli (Cut into small pieces.)

½ Zucchini, sliced

½ Capsicum, chopped

½ Tsp. salt

Mixed herbs (Oregano, Basil, and Pepper)

Directions: (Approximate cook time: 25 minutes; Serves 2-4 adults.)

  1. Preheat the oven to 180º F.

  2. On the stovetop, take your chicken, onion and garlic, and cook them in a frying pan on high for about 3-4 minutes; Remove, and set aside.

  3. Next, whisk the eggs in a bowl, and mix in your chicken, onion, and garlic medley with all additional ingredients. (Except for the tomato slices.)

  4. Pour the bowls contents into a glass/casserole dish and place slices of tomato on the top.

  5. Bake in the oven for 20 minutes, or until egg is cooked and slightly brown; Serve hot.

  6. Eat & enjoy!

“Our recipe is also great for leftovers the next day if you can stop yourself from going back for more!” -Renee & Meghann

 Thanks Emma for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Fat-Free Spicy Summer Curry w/ Chicken or Shrimp!

The queen of health & fitness does it again! Check out this amazing Fat-Free Spicy Summer Curry with Chicken or Shrimp recipe sent in by Emma McQueen of London, England; Indulge in this spicy Indian delicacy without reservation, because Emma’s love for healthy & delicious recipes led her to remake this staple ethnic dish in a FAT FREE version! Served with either chicken or shrimp, her recipe makes for a spicy & tasty dish worthy of the Tasty25 Hall of Fame! Show some love by rating & commenting below, we hope you enjoy, and Happy Cooking! – Tasty25 Staff

 

 

Every recipe has a story! Emma told us hers: “Curry has been our great nation’s favourite food for years. Sadly, although Indian food is delicious, it is notoriously fattening, with ingredients such as  ghee (clarified butter), and other highly calorific additions which are hardly waist line friendly; that’s before even considering rice, poppadoms, naan bread and everything else that comes along for the ride! Being a Brit, of course I love curry too, so it was necessary to come up with a recipe that tasted good, looked good, and was good for you! This curry is an adaptation of a Tandoori, and is full of fresh fiery ingredients such as chilli and cayenne, which are metabolism boosters. Share this with your friends & family, and enjoy!” -Emma

What you need:

1 Cup natural fat free yogurt

2 Tomatoes, chopped

3 Cloves garlic, crushed

1 Red chili, finely chopped (Remove seeds to reduce spice if you prefer.)

Bunch of fresh coriander, finely chopped

1 Tbsp. fresh lemon juice

2 Tsp. curry powder

2 Tsp. ground coriander

2 Tsp. cayenne pepper

2 Red onions

1 Tsp. ginger

1/2 Tsp. salt

6 Diced skinless chicken breasts, or 14-20 Jumbo shrimp (Optional)

4 Hard boiled eggs for garnish (Optional)

Directions: (Approximate cook time: 25 minutes; Serves 4 adults.)

  1. Preheat your oven to 375ºF.

  2. Combine the curry powder, ground coriander, cayenne pepper, tomatoes, red onions, ginger, garlic, coriander, chili, yogurt, and lemon juice to make the marinade.

  3. Take a large sandwich bag, and place the marinade in the bag with either your chicken or shrimp; Seal the bag shut, and shake around for 5-10 minutes to ensure that the flavors permeate the meat.

  4. Lay the curry out on a flat baking tray, and put in the oven for 20 mins. (“You can finish it off under a hot grill to achieve that blackened Tandoori smokey taste.” -Emma)

  5. Garnish with fresh coriander and optional garnish with halved boiled eggs; Serve while hot.

  6. Eat & enjoy!

 Thanks Emma for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.