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.

Rainbow Veggie Wrap!

Here’s a colorful & delicious vegan meal for you to chow down on! Check out this Rainbow Veggie Wrap recipe submitted by Sophie MacKenzie of Cambridge in Waikato, New Zealand; it’s a 10-minute, 401 calorie creation that looks even better for you than it looks; 44% DV of fiber, 11.6 grams of protein, 139% of your DV for Vitamin A, and 152% of your recommended daily intake of Vitamin C! Share your thoughts on this awesome recipe by leaving a rating & comment below, and we know you’re gonna enjoy this one. Happy Cooking! – Tasty25 Staff

 

Rainbow_Veggie_Wrap

 

Every recipe has a story! Sophie shared hers with us: “When I don’t know what I want to eat, this always is my top go to meal because it has everything you need for health, and tastes divine! You can easily change the the flavours with what type of hummus you put in; hope you enjoy it as much as I do!” –Sophie

 

CALORIE COUNT: 401 Calories Per ServingSERVING SIZE: 354 grams

 

What you need:

1 Large spinach tortilla wrap

1/2 Cup avocado (mashed)

2 Tbsp. hummus

2 Lettuce leaves

1/4 Cup spinach (chopped)

1/2 Cup purple cabbage (chopped)

1/4 Cup carrots (sliced in thin strips)

1/2 Cup bell pepper (sliced in strips)

1/4 Cup cucumbers (chopped)

1/4 Cup tomatoes (sliced)

Directions: (Approximate cook time: 10 minutes; Serves 1 adult.)

  1. Spread the avocado & hummus on one side of the spinach tortilla wrap.

  2. Next, add the soy sauce, salt, and black pepper (if desired) to the veggie mixture; Cook on high heat until cooked through and a little tender, but still crunchy.

  3. Pour the drained beans into a medium bowl, and add the cooked veggie mixture. Add Italian dressing if desired.

  4. Serve immediately.

  5. Eat & enjoy!

 Thanks Sophie 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.

Spicy Chicken Brown Rice Pasta with Raw Mint Walnut Pesto!

You’re only 25-minutes away from a gourmet healthy & delicious recipe! Check out this Spicy Chicken Brown Rice Pasta with Raw Mint Walnut Pesto recipe submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; this balanced & wholesome meal feeds 3 adults, and touts a mere 348 calories per serving! It will make a great lunch or dinner for you and/or your family, and the food presentation is even dashing enough to consider preparing it for a romantic candlelit dinner with a significant other! Make sure to share your thoughts with everyone by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Spicy_Chicken_Brown_Rice_Pasta

 

Every recipe has a story! Amber shared hers with us: “I really LOVE the raw mint pesto on this dish; the flavors blend so amazingly! Additionally, feel free to garnish the dish with black sesame seeds and/or hemp seeds for added taste & food presentation.” –Amber

 

CALORIE COUNT: 348 Calories Per ServingSERVING SIZE: 312 grams.

 

What you need:

 

Ingredients for Pasta & Pasta Sauce:

1/2 Package of brown rice pasta

1/2 Large white onion (Chopped)

2 Cloves fresh garlic (Chopped)

2 Cup tomato basil pasta sauce

1 Cup shredded chicken (*You can buy a small rotisserie chicken from your grocery store for this.)

1 Cup cherry tomatoes

1 Tsp. paprika

1 Tsp. cayenne

2 Tbsp. chopped basil

1 Tbsp. parsley

Ingredients for Raw Mint Pesto:

1/4 Cup fresh mint

1/4 Cup fresh green kale

1/4 Cup raw walnuts

1/4 Cup fresh parmesan

2 Tsp. fresh lemon juice

1/8 Tsp. sea salt

Black pepper. (As desired)

Directions: (Approximate cook time: 25 minutes; Serves 2-3 adults.)

  1. Follow the cooking directions on your package of Brown Rice Pasta. (Have your pasta cooking while you prepare the pasta sauce & raw mint pesto.)

  2. Next, take the grapeseed oil & chopped onions, and place them in a medium-sized stovepan over medium heat; Cook onions until softened, for about 5-7 minutes.

  3. Add in the fresh minced garlic, and cook until it becomes aromatic. (About 1 min.)

  4. Toss in the shredded chicken, halved cherry tomatoes, chopped fresno peppers, a dash of black pepper, and cook for an additional 2-3 minutes.

  5. To complete the sauce, add in your tomato basil pasta sauce, along with the spices & herbs; Turn down your heat to medium-low, and cook everything for 3 minutes.

  6. Next, take the cooked brown rice pasta, and mix evenly with your pasta sauce.

  7. For the raw mint pesto, take all of your ingredients and blend them together into a food processor/blender until well incorporated; serve the pasta onto a plate, and then top your pesto onto the pasta (as shown in the picture).

  8. 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.

Easy-Bake Oatmeal Cupcakes!

Cupcakes with only 4 ingredients, 15 minutes prep time, and less than 50 calories per-serving? We’ll take ’em! Check out these Easy-Bake Oatmeal Cupcakes submitted by Mirela Øien of Trondheim, Norway; these naturally sweetened healthy & delicious treats are 44 calories each, and packed with great amounts of dietary fiber & protein! Try them out with a fresh fruit topping like raspberries or strawberries for an even more food conscious dessert/snack. Let us know what you think about this awesome recipe by leaving a rating & comment at the bottom of the page, and we hope you enjoy! Happy Cooking. – Tasty25 Staff

 Easy-Bake Oatmeal Muffins

 

CALORIE COUNT: 44 Calories Per ServingSERVING SIZE: 19 grams

 

What you need:

2/3 Cup organic oatmeal

2 Eggs

1 Tbsp. ground cinnamon

3 Tsp. Stevia sweetener (12 grams)

Directions: (Approximate cook time: 15 minutes; Yields 8 cupcakes.)

  1. Mix all of your dry & wet ingredients together in a medium-sized bowl.

  2. Fill 8 cupcake liners evenly with your cupcake mix, and place the cupcakes on a flat cooking pan.

  3. Place cupcakes in the oven for 8-10 minutes on 375 F°; remove from oven when cupcakes are golden brown.

  4. Remove cupcakes from your cooking pan, and allow to cool for 5 minutes. Serve alone, or with a fresh fruit topping. (Raspberry topping shown above.)

  5. Eat & enjoy!

 Thanks Mirela 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.

Cottage Cheese & Fruit Delight!

Cheers to a delicious, naturally sweetened healthy snack! Check out this Cottage Cheese & Fruit Delight submitted by Vera Such of Basel, Switzerland; it’s low fat, 160 calorie snack that’s chock full of yummy assorted fruit! This is a great after school snack for the kids, or a quick grab-and-go snack to pack for your workday… Honestly, you can’t go wrong with this one! Make sure to share your thoughts about this amazing recipe by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

 

CALORIE COUNT: 160 Calories Per ServingSERVING SIZE: 2 Adults

 

What you need:

1 Cup low-fat cottage cheese

1/2 Cup sliced bananas

1/4 Cup chopped apples

1/4 Cup raspberries

1 Tsp. fresh clover honey

Directions: (Approximate cook time: 3 minutes; Serves 2 adults.)

  1. Mix together your cottage cheese, sliced bananas, chopped apples, raspberries, and honey until completely even.

  2. Serve immediately in 2 medium sized bowls.

  3. Eat & enjoy!

 Thanks Vera 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: Autumn Harvest Cookies!

We’ve been waiting for the next great dessert recipe to be submitted to Tasty25 Magazine, and today we got it! These Caramel Apple Oatmeal Cookies sent in by Reese Latham of Oxford, MS are a tasty way to include fresh fruit & honey into warm, soft, chewy cookies! Each one of these delicious treats are only 132 calories per serving, so you can feel at ease with indulging your sweet tooth also. Make sure to share your thoughts and opinions below by rating & commenting on this recipe; we know you’ll enjoy this one! Have a great day, be food conscious, and Happy Cooking! – Tasty25 Staff

 

 

What you need:

1 1/2 Cups multi-grain flour

1 1/2 Cups old-fashioned rolled oats

1 Cup fresh clover honey

3/4 Cup finely chopped fresh apple slices

3/4 Cup caramel bits, chopped

6 Tbsp. unsalted butter, softened

1 Tsp. baking powder

1/2 Tsp. baking soda

1/2 Tsp. salt

2 Tsp. vanilla extract

1 Large egg

 

Directions: (Approximate cook time: 25 minutes; Yields 36-48 cookies.)

  1. Preheat oven to 350F.

  2. Combine your flour, oats, baking powder, baking soda, and salt into a large bowl; Stir well.

  3. Next, place your honey & butter into a large bowl; beat with a mixer at medium speed until light and fluffy; Add your vanilla and egg, and beat well; Gradually add the flour mixture to the bowl, and beat at low speed until mixture is just combined; Then gradually fold in your chopped apple slices and the bits of caramel.

  4. After you’re finished combining the ingredients, drop the dough by 2 teaspoonfuls two inches apart onto baking pans lined with baking paper.

  5. Flatten balls slightly with your hand, and bake at 350 °F for 9 minutes.

  6. When cookies are done, cool the cookies in the pans for about 3 minutes.

  7. Then remove cookies from pans, and allow to cool completely on wire racks.

  8. Eat & enjoy!

(Tasty25 Staff Tip: Refrigerate excess cookies as a treat for a later day; place them in tupperware or zip-lock bags to ensure freshness!)

 Thanks Reese 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.