Archive for February, 2012

Single Serving Ready to Eat Chocolate Chip Cookie Dough

February 22, 2012

1 tbsp Milk

3 tbsp Flour

2 tbsp Sugar (white or brown)

1 1/2 tbsp Butter

Splash of vanilla extract

Pinch of salt 

1 T Chocolate Chips 

D-LICIOUS 250 calories per serving as shown.  Will update with a healthier version.  Update: there is no healthy good version.  Just eat the calories.  They’re worth it. 


Adapted from :


Pad Thai

February 17, 2012


1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp (or 1 T of the concentrate, or I’ve also subbed the juice of 1 lime with 1 t molasses)

1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips (or whatever protein you want)

1 1/2 cups ground peanuts/cashews for topping
1/2 cup chopped fresh chives


Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. Add the chives at the last second.

Stir in Pad Thai sauce, and if you’re just about to serve the chopped nuts as well.

Modified from:

Mini omlets

February 12, 2012

I adapted this recipe from the website below, here is what came out.

20 eggs total (every fourth egg includes the yolk)
1/2 bunch of scallions, chopped
1/2 onion, chopped
2/3 of a Costco package of sausage, cooked
Fresh cracked pepper
Larry’s seasoned salt

Heavily grease muffin pans and preheat the oven to 375. Mix the eggs and ingredients together, drop the meat into the muffin tins. Fill the muffin tins with the egg mixture (using my 1/8 cup measuring cup works best for me). Bake for 12-15 minutes. Cool on cooling rack. Refrigerate for up to 5 days. Will report back after a freezing trial…

Adapted from:

Santa Fe Quinoa Salad

February 6, 2012

Must try soon!


  • 3/4 cup quinoa (about 5 ounces)
  • 1 1/2 cups water
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 2 tablespoons fresh lime juice
  • 6 tablespoons vegetable oil
  • Freshly ground pepper
  • One 15-ounce can black beans, rinsed
  • 1 small red bell pepper, finely diced
  • 1/2 cup finely chopped cilantro
  • One 3-ounce jar cocktail onions, drained and finely chopped
  1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.


Shrimp & Quinoa Herb Salad

February 6, 2012

Tried this with all dried herbs and if I do that again I would back off on them by 1/3 at least.


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 cups quinoa, rinsed and drained
  • 2 cups fresh orange juice
  • 2 cups water
  • Kosher salt
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1/2 cup pine nuts
  • 1 tablespoon white wine vinegar
  • 1 medium cucumber—peeled, halved, seeded and finely diced
  • 1 large beefsteak tomato, seeded and finely diced
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped mint
  • Freshly ground black pepper
  1. In a medium saucepan, heat the 1 tablespoon of olive oil. Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the orange juice, water and a generous pinch of salt and bring to a boil. Cover and cook over low heat until the liquid is absorbed, about 15 minutes. Fluff the quinoa with a fork and spread on a baking sheet to cool.
  2. Meanwhile, roast the red and yellow peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover and let steam for 10 minutes. Peel and seed them and cut into 1/4-inch dice.
  3. In a medium skillet, toast the pine nuts over moderate heat, stirring occasionally, until golden and fragrant, about 5 minutes. Transfer the pine nuts to a plate to cool.
  4. In a large bowl, whisk the remaining 1/4 cup of olive oil with the vinegar. Add the quinoa, peppers, pine nuts, cucumber, tomato, basil and mint and toss well, breaking up any lumps of quinoa. Season the salad with salt and pepper and serve.
Notes One serving 232 cal, 28 gm carb, 11 gm fat, 1.5 gm sat fat, 7 gm protein, 3 gm fiber.


Shrimp Quinoa Salad

February 6, 2012

Must try soon!


  • 1 pound medium shrimp, shelled and deveined
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon fennel seeds, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 cup canola oil, divided
  • Salt and freshly ground pepper
  • 1/4 cup (packed) basil leaves
  • 2 tablespoons flat-leaf parsley
  • 1 tablespoon fresh rosemary leaves
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 garlic clove, smashed
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 cups quinoa, rinsed
  • 2 1/4 cups water
  1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
  3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
  4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.