Baked Squasherole

The following recipe came from an indecisive night fighting between craving spaghetti squash and some sort of lasagna/pizza. By baking the squash, the cheese melts, and something feels a little devilish layering the cheese (it totally reminds me of Outback's cheese fries- hello most caloric meal in America!)

Presenting, (drumroll, please) the magnificent squasherole, aka baked spaghetti squash casserole:

To make this casserole pasta swapsta, you will need:
1 spaghetti squash, cooked and shredded (instructions here)
1/2 cup marinara sauce (recipe here if you want to make your own)
4oz shredded mozzarella cheese

To prepare, start by preheating your oven to 350 degrees F. In a bowl, combine squash and sauce, and mix until evenly combined. Then, in an oven safe baking dish, arrange half your spaghetti squash/sauce mixture in the pan. Cover with cheese, add the rest of the squash, and then the rest of the cheese. Bake just until the cheese is melted and the squash is hot (10 minutes, max). Optionally, you can then put it in the broiler for about 15-30 seconds to brown the cheese. Pin It

It's Official: I'm WWOOFING!

I'm dedicating this post to some very exciting news I would like to share with you all. I recently applied/was accepted to do a farming internship at an organic farm in California for a week working on the farm in exchange for room and board through a program called WWOOF. WWOOF has locations all over the world, and accepts people of all ages. The program is often an exchange: you work on the farm doing whatever they need in exchange for a place to stay and three meals a day. Each farm permits/requires you to stay for a different period of time. The one that I will be visiting has a one-week long program which is perfect for me since I will be starting my job full time right after graduating. The photo I've included is of some tomatoes that were grown in my family's backyard on Long Island... hopefully this farming experience will expand my abilities past just these tomatoes and some basic herbs.

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Yummus Olive Hummus

A few weeks ago, Tiny Tummy took a trip to Ithaca to visit a special someone. While there, we brunched at an adorable cafe where I got a delicious sandwich-turned salad (yes, I asked them to make a sandwich into a salad) with grilled vegetables and an olive hummus as dressing. The hummus was far and away the best part of the meal, so naturally, I had to try to replicate it because driving 5 hours for hummus is a little less than ideal. I'll admit, this recipe yields a LOT (I made it to serve 2 separate dinner parties and there was still a container leftover), so if you don't want hummus for days, I highly suggest cutting the recipe in half or by 4.

To make this olive hummus, you will need:

64 oz of chickpeas, (drained and rinsed if using canned)
1 can of olives (just the olives, not the juice)
3 T tahini
2 T good quality olive oil (I used lemon-infused olive oil which is GREAT if you can find it)
6 cloves garlic, roasted (if you only have raw garlic, simply pop the cloves into the toaster or oven for 10-20 minutes before blending. Using raw garlic will be WAY too strong)
4 T lemon juice
a pinch of sea salt

To prepare, simply toss everything into a food processor and blend. My hummus came out very creamy, but if yours is too thick to your liking, you can either add a little olive oil to thin it or even some water for a healthier option. Daddy Tiny Tummy generally likes what I make, but it's rare to get a LOVE IT from him, and not only did I get a 'LOVE IT,' but I also got an 'OH YEAH!' so I take it this is a real winner. Not to mention, that giant bowl of hummus was almost gone at the end of the 'cocktail hour' of our dinner party (and there were only 6 of us!)

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Salidify That Sandwich

It's been a while since I gave a restaurant-survival tip, so I thought it was about time I gave a simple one. In the past, I've suggested that a salad of sorts (with a plain, vinaigrette dressing) is generally a safe bet, but some restaurants don't have the most exciting salads. Recently, while traveling, I found myself in a cafe with an incredible sandwich menu and a meager salad selection, so I figured, what's to stop me asking for a sandwich-turned salad. Yes, I'm suggesting you order a sandwich as a salad. Restaurants will often have no problem placing the insides of a sammy over a bed of lettuce for you (they may charge you a few bucks extra). I did it for the first time in Ithaca with a grilled veggie and hummus salad which was fantastic as a salad and then a second time at a dosa and sandwich restaurant in Soho. The photo is from the dosa restaurant (which I'll admit, I had a bite of the dosa which was yummy too), but my mozzarella/avocado/cucumber sammy-turned salad was delish!You could easily do this with any sandwich-including a burger (veggie burger, tuna burger, hamburger, etc). Pin It

Butter Those Cashews!

Ever since I learned to make my own peanut butter in my Vitamix, I couldn't help but want to experiment with other nuts and nut butters. Mommy Tiny Tummy's friend recently sent her on an anti-peanut frenzy, so she insisted on replacing her usual banana and peanut butter with a different nut butter, and since Daddy Tiny Tummy isn't a fan of almond butter, cashews were next on the list. The nice thing about making your own nut butter is it requires minimal work on your part. Check it out below.

To make a very simple, but very delicious cashew butter, you will need, all you need is at least 2 cups of cashews (roasted or raw-- they say raw is healthier... I personally don't see the issue with roasted). If you want to make a larger batch, simply use more cashews. I suggest at least 2 cups because it is hard for the nuts to blend into a butter with any less than that. If you're a salted nut butter person, feel free to add some sea salt as well.

To prepare, simply toss your nuts into a food processor, Vitamix, or magic bullet and blend away until the nuts become a butter. You may have to stop and scrape down the sides a few times. Note: peanuts turn to butter WAY faster than cashews do, so be patient. I apologize for the yucky photo. I should have taken one before putting it into a container, and I was lazy about replating it for photographical purposes- I promise, though. It tastes better than that photo makes it look! Pin It

Chica-Chica Curry

Anyone who has read other posts on this blog likely knows I am no stranger to Indian cooking. As a child, my family ate Indian food regularly, so I guess it's only natural that I have grown to love cooking it. This recipe, that I am going to share with you, is about as basic as it gets for Americanized Indian food. Mommy Tiny Tummy used to make it all the time growing up (and Mommy Tiny Tummy doesn't really cook), so for those of you looking to cook to impress with minimal culinary experience, here's your ticket.

To make this Chicken Curry for beginners, you will need:

2 pounds of chicken (your choice- breast, legs, thighs-- breasts are healthiest)
1 large onion, chopped
8 oz mushrooms, chopped
24 oz greek yogurt (I use fat-free)
1 cup vegetable or chicken broth
2-5 tablespoons of curry powder (depending upon how strong you like it. You can find some version of a curry powder at most grocery stores, though if you want a really good one, I suggest scoping out an Indian grocer)
4-5 carrots, chopped and par-cooked until slightly softened
1/2 cup peas
optional: any other vegetables of your choice

To prepare, start by pre-cooking your chicken however you prefer it (I prefer some version of boiling or some way of retaining as much moisture as possible). You could also buy pre-cooked chicken. In a large pot over a low heat, sautee your onions and mushrooms until translucent. Then, add your chicken, yogurt, broth, and curry powder and mix well. Allow those flavors to marry for a few minutes before adding your carrots, peas and any other vegetables. Cook just until all of your veggies are cooked through.




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5 Minute Gazpacho

I have to admit something here. Prior to making this recipe, I had never had gazpacho before. And I still wouldn't have if a friend hadn't requested it when visiting me (I can't say no to a food request!) I don't know why I had never considered making it. It's all veggies, pretty low in calories, and everyone knows soup fills you up. So I got to work reading up on what goes into gazpacho (or at least what could go into gazpacho- talk about 28563275 types of the same thing!!) and decided to craft my own version. I was going for what seemed to be the most basic, yet delicious gazpacho that I could make with ingredients I had on hand, and I was pleasantly surprised with my outcome.

To make this gazpacho, you will need:

2 cups of pure tomato juice (aka as close as you can find to a tomato juice where the only ingredient is tomatoes)
4 cloves of garlic, minced
1/4 cup coconut vinegar
1.5 pounds of tomatoes, chopped
1 medium cucumber, peeled and chopped
1/2 red bell pepper, seeded and chopped
dash of salt
optional (but highly recommended): a pinch of cayenne and a squirt of Sriracha

To prepare, toss the tomato juice, garlic, and vinegar in a Vitamix or food processor and blend until entirely mixed (if you're spicing up your gazpacho, now would be the time to add the cayenne and Sriracha). Then, add the remaining ingredients and blend until desired consistency is achieved. I decided to make mine a little chunky, so I didn't blend all the way, but if you prefer a completely smooth result, then blend and grind away! Pop it in the freezer to chill and enjoy for days (this makes a fairly large amount).

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Appy Happy

For Yom Kippur this past year, I ventured back to the home of Mommy and Daddy Tiny Tummy for to break the fast (for the non-Jews out there, Yom Kippur is a day where Jews repent their sins by fasting, among other things, so the meal that occurs post-sundown is often fairly extravagant). Usually, we spend the evening with the extended family in New Jersey, but since Mommy Tiny Tummy didn't want to be around the unhealthy food that my extended family traditionally breaks the fast with, I agreed to cater a healthier, more Tiny-Tummy-friendly meal, complete with the following, simple appetizer which is bound to be a crowd pleaser. Note: the photo does not include the balsamic vinegar because one of our guests doesn't eat vinegar.

To make this simple Tomato-Mozzarella Salad, you will need,

One giant hunk of fresh mozzarella cheese, sliced as thin as possible
3-4 tomatoes, sliced to match the size of your slices of mozzarella
a healthy drizzle of balsamic vinegar and optional olive oil for a richer indulgence
optional: fresh basil (I had some from the herb/vegetable garden we grow in our backyard- the tomatoes too!)

To prepare, simply layer and arrange the tomatoes and mozzarella evenly on a platter. Place the basil throughout, and drizzle your vinegar (and optional oil) generously across the platter. If you're feelin' frisky, you could make a real vinaigrette to drizzle instead of just plain ole O&V. I have a pretty great, really simple vinaigrette recipe I will have to share the next time I make it, so I can include a photograph. Pin It

Sinfully Delicious Banana Bread

I'll be the first to admit; I don't bake very often. Part of it is baked goods are generally not the healthiest, and making Tiny-Tummy-friendly baked goods takes a lot of manipulating. The second part of it is I prefer to cook and develop my own recipes, adding a little extra this here, and a little extra that there, as opposed to following a recipe with a magnifying glass as baking requires. Having taken a class on food science, I understand how baking works far better than I once did, so I know what manipulating the recipe will do to the final product. The following recipe is NOT Tiny-Tummy-friendly, but it was just about my favorite baked good growing up, so I thought I'd share it with you. I will do my best to give you the real version of the recipe, followed by a healthier version of different ingredients in parenthesis, and I will explain what each manipulation will do to the final product. I don't suggest making ALL of the healthy swaps if you are looking for a true, baked-good because the more changes you make, the less indulgent it will taste (DUH!), but here goes!

To make this Sinfully Delicious, I-Want-To-Eat-The-Whole-Loaf Banana Bread, you will need,


NOTE: PLEASE READ THE PARAGRAPH ABOVE BEFORE MAKING ANY/ALL OF THE CHANGES IN PARENTHESIS!)
1/2 cup butter at room temperature (or 1/2 cup apple sauce, though it may effect the flavor of your final product)
1 2/3 cup of sugar (you could reduce this by about 25% without changing much of the final product)
2 eggs, (sub egg whites, though the yolk aids in leavening and flavor)
3 large preferably over-ripe bananas, mashed
4 tablespoons fat-free sour cream
1/4 teaspoon of salt (salt effects the crumb, so be warned if you omit it)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups flour (sub whole wheat flour, though whole wheat flour inhibits the gluten from developing, so the texture will be altered, and whole wheat flour tastes a little different than white flour. You could sub 1/2 of the flour for whole wheat flour if you're reluctant)
1 teaspoon pure vanilla extract
1 1/2 cups dark chocolate chunks (optional, but highly recommended. If you're making other changes to the recipe, keep the chocolate because really, who will notice the whole-wheat taste of lack of butter if their mouth is oozing with melted chocolate?!)

To prepare, start by preheating your oven to 350 degrees and spraying your loaf pans with non-stick spray. Then, cream together the butter and the sugar. Then, lightly beat the eggs, and add them to the butter/sugar mix along with the mashed banana, sour cream, salt, baking powder and baking soda, and mix well. Finally, add the flour (gradually) along with the vanilla and chocolate chunks until you have a nice, even batter. Spread the batter into your load pans, and bake for an hour. If you have a strong oven, keep an eye on it- you don't want to let it get too brown on top! If you want, you could make this recipe into muffins by separating the batter into muffin tins, but adjust your baking time to about 40 minutes (though again, if you have a strong oven, keep an eye on them, as they may require a little less cooking time).


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Balls of Energy- Vegan Style

Hey Tiny Tummy-ers. I figured you all deserved an explanation as to my prolonged absence these last few months before I share my newest recipes, findings, and foodie news. I recently accepted a job (yes, on top of my multiple other internships, college courses, and attempt at a social life) working for a restaurant management company as the head of marketing research and development. On top of that, I was just offered a promotion to take over the social media department of the company as well. Since the job market is a pretty scary place right now, I'm incredibly grateful to have the position, so I've been dedicating a lot of my time to the job. Therefore, not only is my blogging suffering, but my cooking is too. I've been doing a lot of plain ole salmon and steamed veggies, take-out meals, etc... doesn't exactly make for the most exciting posts, but after receiving enough "where'd you go?!" messages, I decided to try my best to get as many new posts up as possible.

So, to kick things off, I thought I'd start with a very simple recipe for a dessert I recently made for a dinner party I cooked for Mommy Tiny Tummy, Daddy Tiny Tummy, and some of the Tiny Tummys' friends. One of Mommy Tiny Tummys' friends is gluten-free, doesn't eat fruit, and tries to eat very healthy, so dessert posed a minor obstacle. The week prior, one of my friend's and I went to a health food store and picked up a vegan date-nut-oat ball for dessert. Since it was DELICIOUS (and a little expensive), I decided to try to replicate it for our dinner party (or at least a version of it), so here is the recipe.

To make these Vegan Energy Balls, you will need:

15-20 dates, pits removed
1/4 cup dark chocolate chips
8-10 oz almonds
pinch of sea salt
optional: 1/4 cup of oats (could use gluten-free oats); pinch of cinnamon

To prepare, simply throw all the ingredients into a food processor, and blend until an even consistency is achieved. Then, roll the mixture into balls (any size of your choice), and store in the refrigerator. Easy as pie (though much healthier!) Pin It

Catchy Ketchup (High Fructose Corn Syrup and Added Sugar-Free!)

Growing up, I was always more of the mustard over ketchup fan, but sometimes, a good squirt of the red stuff is necessary. As a kid, I had no idea just how bad ketchup was for you though (umm... high fructose corn syrup, anyone?! GROSS!) The other night, when making sweet potato fries, I realized that sweet potatoes+ mustard sounded a little gross, and what I really wanted was the dirty K word, so I set out to make my own HFCS-free ketchup, and while it doesn't have that Heinz taste, it certainly did the trick, and I'd take an earthier tomato taste over the unneeded corn syrup any day!

To make Tiny Tummy's Catchy Ketchup, you will need:
1 6oz can of tomato paste
1 tablespoon white or apple cider vinegar
1 tsp garlic powder, onion powder
pinch of salt, stevia, and cinnamon (to taste)
water

To prepare, mix the spices into your tomato paste and mix. Slowly add water until the desired consistency is achieved. If you prefer a runnier ketchup, add lots of water. For a thicker ketchup, less! With a recipe this simple, there's really no reason to buy the bottle gook. If you serve this to your kids from the start, they'll never know the difference! Pin It

Fake Frappuccino

Starbucks is notorious for their fatty frappuccinos, which I have to admit, are pretty darn delicious, but it's not just thanks to all of the fattening and sugary ingredients in it. Half the fun of a frapp, in my opinion, is all that yummy foamy frothy stuff at the top, and believe it or not, you can actually make your coffee frothy without all that sugary, caloric junk that they use- in fact, I don't even use milk. It's all thanks to something called a frother.

I apologize for any of you coffee connoisseurs out there who already obviously know what a frother is, but for anyone who doesn't, it's a tool that spins your coffee until it gets frothy! Now, most people froth the milk and add it to the coffee to make a cappuccino, but I bet you never thought to make the coffee, itself, frothy! This way, you're saving tons of calories, and still getting your frothy fix- it's basically win-win! And if you're all about the frothy milk, then feel free to froth up some flax or almond milk- either way you're saving TONS of fat and calories by skipping the frapp! Oh, and your wallet won't hurt a bit- you can get the one pictured from Ikea for $3.00! It basically pays for itself in 1 frappuccino! Pin It

Kan I replicate a Kani Salad? (Homemade Japanese style Kani Salad)

Confession: I am a sucker for a good kani salad at a Japanese restaurant; however, I am fully aware that  they are often prepared with full-fat spicy mayo (so I usually ask for the sauce on the side and apply my own!) But kani salads are so simple- just shredded crab, matchsticks or julienned cucumber, and the occasional sesame seed garnish, so I got to thinking, why not recreate it myself? And I set out to do just that!

To make your very own Kani Salad, you will need:

Equal parts julienned or matchsticks of cucumber and shredded crabmeat (real or imitation)

Tiny Tummy's Spicy Mayo: 

2T Walden Farms Miracle Mayo 

1t Sriracha Hot Sauce

(for your Kani salad, use this ratio to make as much as you find satisfactory to coat your salad)

optional: sesame seeds for garnish

Mix everything up in a bowl and serve it on up! I love bringing the Japanese restaurant into my home kitchen!

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Put A Ring On It

It can't be much of a secret that I love Brad's Kale Chips... considering I came up with a recipe to replicate them, but I still buy  the real deal when I can find them cheap. While shopping the other day, I came across a new(ish) product from Brad's and considering how much I love the kale, I figured it was worth trying.

Brad's Raw Onion Rings, while not as good as their kale chips, were still pretty delicious. They were crunchy with a lot of flavor and almost reminded me of the bagged onion ring chips I used to eat as a child growing (not that frequently because there were many other chips I liked better!) For anyone who loved those faux onion ring chips as a child, or just likes something crunchy with flavor, these are definitely worth a try- not fried, no GMO's, and even kosher and vegan! Pin It

Grill Me A Pizza

I recently read an article that said you aren't a true grill master until you've mastered the grilled pizza. I don't know who made that rule, but Tiny Tummy refuses no challenge, so I figured I'd give it a try, but of course, with a healthier version. So, low and behold, the grilled pizza.

To make this grilled pizza, you will need:
1 whole wheat tortilla (I used La Tortilla Factory)
2 T tomato sauce (I used my homemade sauce)
1-2oz reduced fat mozzarella cheese (shredded)
(optional: garlic powder, red pepper flakes, additional pizza toppings)

To prepare, simply grill one side of your tortilla for about a minute (until it browns), then flip it, add your toppings, and continue to cook until the cheese melts. This is a perfect recipe for a hot summer day when you don't want to turn your oven on and heat up your home more than it already is. Pin It

Tomango Salad

With summer heat here in full swing, the last thing I want to be doing is cooking on the stove top or in the oven and making my apartment hotter than it already is. I'll admit, I've been on a bit of a salad kick lately, but my usual salads were starting to get boring, so I decided to make an old fav, and I thought I'd share the recipe.

To make this Tomato Mango Onion Salad, you will need:
3 tomatoes, chopped
1 white onion, chopped
1 mango, peeled and chopped
1/4 cup white balsamic (or regular balsamic) vinegar

To prepare, simple combine all of the ingredients in a bowl, ans mix well. It is best if you allow it to marinate in the refrigerator for a few hours. Pin It

Munchie Madness

I have a confession. I'm up to a pack of day... of Matt's Munchies that is. If you've never tried this Flab Free Food Find, you are severely missing out, and if you've never heard of them, allow me to explain. Basically, they are a healthier, no-sugar-added fruit leather in individually portioned cute little packages. They come in a variety of flavors ranging from coconut mango to chocolate banana to ginger spice. My personal favs are the chocolate raspberry, island mango, and apricot... oh and did I mention they are all between 35 and 80 calories? Can't beat it! Pin It

Thai Peanut Dressing Meets Its Skinny Sister

Growing up, Thai food was one of my favorites. I don't eat it very often now because I know the dishes I loved weren't exactly the healthiest, but I haven't given it up completely. I've already found ways to make over some of my favorites (Pad Thai, Massaman Curry), but one thing I hadn't done yet was makeover that delicious dressing they put on their salads and give as a sauce alongside the chicken satay (another fave). So for Father's Day, I decided to go to work and recreate this dressing fave, and it actually came out quite good.

To make this Skinny Thai Peanut Dressing, you will need:
4 T PB2 (reconstituted) or natural peanut butter
1 T light soy sauce
1.5 T coconut or rice or plum vinegar
1/2 t chili powder
optional but highly recommended: Sriracha to spice it up

To prepare, simply mix all of the ingredients together and serve over mixed greens or alongside chicken satay. How's that for a lightened up heavy fave? Pin It

"I Can't Cook" Vegetarian Chili

If you're one of those people who "can't cook to save their life," you may want to read this recipe and reconsider. Chili is one of those dishes where you can literally just throw everything into a pot, let it cook for as long as you want (okay... I wouldn't suggest a week-long cookout here, but you get where I'm going), and come back to it when you're ready to eat it. This recipe is about as easy as it gets when it comes to "cooking," and is great for those who have no time to cook but want to have healthy meals on hand (OAMC anyone?!) If you're a meat lover, feel free to add some ground meat (lean turkey, chicken, beef, whatever)-- though that requires a little real cooking! :P

Anyway, to make this "I Can't Cook" Chili, you will need:
1-2 onions, chopped
3 16oz cans of beans (I used 1 pinto, 1 black, 1 kidney)
1 16oz can tomato sauce
1 1/2 cups corn (frozen or canned is fine)
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
3 cups water
optional: red pepper flakes and cayenne for some heat

To prepare, start by browning your onions in a large pot (coat the pot with non-stick spray or oil first). While they brown, rinse and drain all your beans using a colander. (If you're adding ground meat, add it here and let it brown with the onions). Once the onions have browned dump all (yes, all) the remaining ingredients into your pot, stir, and cover. Cook for minimally 15-20 minutes to let everything heat up and allow the flavors to marry, but I like to cook mine for more like 45 minutes to an hour to let the chili thicken a bit more. Pin It

The Cheese You've Probably Never Heard Of

When it comes to dairy for breakfast, we all know Greek yogurt, cottage cheese, milk for your cereal, maybe some cheddar or mozzarella in your omelette, but have you ever heard of farmer's cheese? I don't know if it's what they eat on the farm right before going out for the big harvest, but it's sort of like a thicker cottage cheese. To be honest, I tend to shy away from anything white and thick, so I turned my nose up at this chunky hunk-o cheese at first, but when Mommy Tiny Tummy disguised it by adding blueberries to it and pureeing it, I was intrigued, and I have to admit, after tasting it, I really liked it. For anyone who "doesn't have time for breakfast" this is one of those no-brainers. Spread it on toast or eat it by the spoonful for some protein and get your sweet fix in the morning without turning to refined sugar-enhanced breakfast cereals or 'fruit on the bottom' (it's not fruit, folks!) yogurts.

To make this Blueberry Farmer's Cheese, you will need:
1 package of farmer's cheese
1 6oz container of blueberries

To prepare, throw the cheese and blueberries into a food processor (or Vitamix) and puree until combined. Talk about easy peasy! Pin It

Veggie Burger Barely BowloYum

Before I left for London, I had a serious barley-kick, where I was eating a side of barley with my meal almost every night. One night, I decided to make a giant mashup of everything I was eating, and it actually turned out to be quite a delicious dish. Call me weird, but don't knock this dish til you try it!

To make this Veggie Burger Barley Bowl of Deliciousness, you will need:
1/4 cup cooked barley
1 veggie burger, cooked and cut into pieces (I used Morningstar Farm's California Turk'y Burger)
assorted veggies of your choice-whatever you have leftover will do (I used red peppers, corn, broccoli, and carrots)
1 tablespoon black bean dip (I used Oasis)
1 tablespoon salsa
optional: a splash of hot sauce (you know I went there!)

To prepare, toss the barley, veggie burger, and veggies in a bowl and microwave until warmed. Then, add black bean dip and salsa (and hot sauce) and mix until distributed throughout. Now dig in, and tell me that's not a total winner!

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A Post for YOU! (I'll makeover your Fav Guilty Pleasure!)

This one is a post to YOU. What guilty pleasure food do you wish you had a guilt-free version of? I want to know what food each and every one of you would want a made-over version of! Either leave me a comment in the section below or send me an email, and I will do my best to makeover each and every recipe you ask me to!

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Seared Scallopetti

Everyone knows shrimp, salmon, tilapia, tuna, etc. as the kings and queens of the sea. Easy to prepare, full of flavor, and a great source of protein, but one of the forgotten gems of the sea is the scallop. Scallops, if cooked correctly, are delicate and delicious and make a great addition to any seafood dish or as their own entree. Preparing scallops is easy enough, so I thought I'd share a recipe for a simple, garlic and lemon seared scallop. I served them over spaghetti squash, hence seared "scalopetti".

To make these Simple Seared Scallops, you will need:
2 cloves of garlic, minced
1 lemon
spices of choice (garlic powder, onion powder, salt, pepper, cayenne, red pepper flakes
4 oz of scallops

To prepare, spray a frying pan with non-stick spray and adding your garlic to the pan on the stove top on medium high heat, just until it becomes fragrant. Squeeze the lemon over your scallops and add whatever spices you want to each side of the scallop before adding it to the pan with the garlic. Allow the scallops to cook on each side for about 2 minutes, flipping only ONCE to ensure browning. If you flip prematurely, you can flip once more to make sure the scallops cook all the way through, but if you flip and flip and flip and flip, you won't have any browning!

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New Summer Sips

In the past, Tiny Tummy hasn't written quite a few reviews on Bai's delicious, low-cal, low-sugar drinks, so when I heard that they were coming out with a new variety, my ears perked up. Then, when I found out it was a coconut drink we were talking about, my ears perked up even more.

This post is simply an alert, as I haven't found them yet, but that is certainly not to say I'm not on the hunt. If you come across them or try them, leave a comment and let me know what you think. And of course, when I find them, I will post and give you my opinion! Pin It

Taco Tuesday: Tiny Tummy's Chipotle-Replacement Taco Salad

The problem with living alone is that the process of finishing one can of beans, chickpeas, corn, etc. is night a one night ordeal. Granted, canned goods often have enough sodium to make them last a few days, but I usually try to finish cans within consecutive days. I bring this seemingly useless point up because it is actually totally related to the next recipe. The very first meal that I made in my new apartment was my favorite, famous black bean burgers, and although I was cooking for two, that still doesn't knock off an entire can of black beans. So, for dinner the next night, it was either black bean burgers again, or something else-- this recipe. Every time I pass Chipotle, I find myself craving a taco salad or burrito bowl, or something to that extent, so I decided that with my extra beans, a new taco salad would be born.

To make Tiny Tummy's Chipotle-replacement Taco Salad, you will need:
1/4 onion, chopped small
1/8 cup black beans (or more if you have more on hand)-- I used my new faves from Trader Joes
1/4 mango, chopped small
1/4 avocado, chopped
2 T salsa
Mixed greens of your choice (I used spinach, kale, and romaine)

To prepare, start by sautéing your onions in a pan until the brown. Add the black beans and cook for a few minutes just to warm them up. Add the rest of the ingrediens to a bowl (you could chop the lettuce first if you like your salads chopped like I do), followed by your onion and bean mixture, and mix until well combined. Feel free to add some hot sauce or jalapenos if you so choose, as I usually do, but I used a spicy salsa, so I didn't have to!

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Tokyum Salad

Lately, when it comes to new Flab Free Food Finds, it is usually either a result of me food shopping hungry or needing to meet a credit card minimum... this one actually came as a mix of both. I went to grab myself a tofu salad one day after moving, and naturally, the bodega I went into had a $10 credit card minimum. As a two second rant of annoyance, I hate credit card minimums- be happy I'm shopping in your store and swipe my card and consider the ridiculous prices you charge at your bodega to pay for the fee it takes to run my card.

Anyway, to meet the minimum, I came across this vegan Tokyo Seaweed Salad which was basically just wakame seaweed, garlic, carrots, rice vinegar, and sesame oil. I wasn't all that excited to try it because I was annoyed I had to buy it to meet the minimum, but I have to admit, it was really delicious. It was super garlic-y, so I wouldn't suggest it as a pre-date snack, but on a night that you're on your own for din-din, it is a perfectly acceptable option.

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Boasting New Beans

Since I've moved, Trader Joe's has become all the more convenient. My go-to grocery store used to be a supermarket down the block from my old apartment, but now Trader Joe's is actually closer, and since my gym is right next door, it is even more convenient to shop there. Therefore, most of my meals have been from good ole Trader Joe. On my most recent food shopping excursion, I was seriously craving black bean burgers, so I decided to pick up a can of black beans. For whatever reason, their Cuban Style Black Beans were slightly cheaper than the regular ones, so I decided read the ingredients (which were completely clean) and then to give them a go, and woah did they make delicious black bean burgers!!

I highly recommend giving these guys a try the next time you're grabbing black beans. The spices are delish and the only additional visible accouterments are small pieces green peppers (I generally don't like green peppers, but they taste good in here I promise!). Toss the beans on a salad, make black bean burgers, make a black bean dip, or just eat them plain a la rice and beans... go crazy; they're delish! Pin It

The Worst Dish in America Made Over

Full discloser here, folks. One of my all time favorite things to eat growing up is one of the worst dishes in America: Outback's cheese fries. I ate those suckers at least once a month- sauce and all, and I often got the cheese layered. Talk about a diet disaster. Cheese fries, in general, are known as a diet-don't but I have a way that you can enjoy them in a much lighter way.

To make these Less-guilt Cheese Fries, you will need:

1 batch of Tiny Tummy's Turnip Fries

reduced fat cheese of choice

optional: garlic powder, onion powder, salt, etc.

To prepare, whip up a batch of the turnip fries (slice a turnip into fry like shapes and bake on 350 for about 40 minutes) and sprinkle cheese over the top. put into the broiler until the cheese melts and eat up!

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Must-Have Mussels

I always say this, but one of my favorite parts about visiting my parents is getting to use their kitchen and cook for them. The most exciting thing for me is when I get to make something I generally wouldn't make at home, and the last time I visited, I got to make just that. When I was younger, I used to love getting mussels in a white wine sauce when we went out to eat, though I know that the mussels were likely prepared in a less-than-healthy broth of butter, wine, and who knows what else. When I saw that our local fish market had a giant two pound bag of mussels for a reasonable price, I decided to get to work recreating an ole fave, and they were flavorful and delicious.

To make these lightened up mussels, you will need:
2 pounds of mussels **The shells should all be CLOSED-- if there are any that aren't, toss them!
6 cloves of garlic, sliced
2 shallots or 1 white onion, chopped
a splash of white wine
water

To prepare, start by cleaning your mussels if they aren't already, making sure that the mussels are all closed. (If any are open, give them a little tap to see if they shut. If they don't, they are dead and should be tossed). Then, brown your garlic and onions in the bottom of a large pot. Once they have browned, add the wine to deglaze the pan, followed by enough water to allow the broth to steam while the mussels cook. Then, add a steamer basked to your pot followed by the mussels and put a top on the pot, allowing the mussels to steam for about 10 minutes, or until the shells open. You can either serve the mussels with the broth poured over it or just eat the mussels on their own-- either way, they are yummy.

Another note: once the mussels cook, don't eat any that haven't opened. AKA don't pry them open! Pin It

How To Steep Tea

We all know that Tiny Tummy and tea are two peas in a pod, but I realize that although preparing loose leaf tea is second nature to me, it may be a daunting task for some, so I decided to lay it out for you step by step so you're not stuck relying on those pre-bagged sachets because fresh tea is so worth the extra effort.

To make your very own cup of loose leaf tea, you will need:

1 tea ball or empty bag of tea

2 teaspoons fresh, looseleaf tea

1 mug of boiling water 

To prepare, start by putting the tea into the tea bag or ball and securing it shut. They, add the tea to the boiling water and let it steep. For how long, you might be asking? That depends. If you like really strong tea, you're going to want to steep it for longer, whereas if you like just a touch of flavor, you're going to want to leave it in the water for a shorter period of time. The best way to determine your sweet spot is honestly to taste as you go. For weaker tea I would suggest anywhere from 2-4 minutes. For stronger tea, 4 minutes and beyond. I like really strong tea, so I often leave my tea ball in for at least 8 minutes (call me a rebel) and sometimes up to 15 minutes (but I usually sip as I go.

With simplicity like that, it sure makes commercial tea bags look silly, no? The single extra step of putting your own tea in the bag/ball makes a world of difference. If you're an environmentally conscientious person, the tea ball is a great way to save those tea bags (and save yourself money over time!) And if you hate doing dishes, then the bags are the way to go (but you're already washing the mug anyway, right?) The bags are really best if you want to bring your own tea to a restaurant so you can drink something other than water when everyone else is drinking soda (again, save yourself some money too!) We could learn a little something from the tea fanatics in London. If water is not your speed, try tea!

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From Tea to Cider and Every Sip In Between

It doesn't take more than a quick scan of my blog to learn that Tiny Tummy loves tea, so since London is known for its tea, it must not come as a surprise that I went a little tea-crazy in my travels. As a whole, the beverage situation in London is a little different from the US, based on my observations. For example, it wasn't uncommon to see people casually day-drinking at oh, you know, 10:00am. Then again, it was far less common to see drunk teens mindlessly meandering about the streets in the late hours of the night. So, while alcoholic culture may not be absent, it is certainly different. Even the drinks that were most commonly ordered in the bars (yes, Tiny Tummy got a little nosy with other people's drink orders) were often not the vodka on the rocks or rum and coke that we see at bars in the US. Maybe I got a biased sample, but I'd say a casual beer was the most common drink at the bars I went to. And the “girl drink” in London was definitely cider. Perhaps it is because cider here is nothing like cider there, but cider was quite the popular beverage. As someone who doesn't drink (alcohol), I have to say, cider is actually not that bad (granted cider is full of sugar, so you wouldn't catch Tiny Tummy sluggin' it back). London is also known for its Guinness, and again, you're getting a biased sample here because I hate beer, but Guinness was gross. Beyond gross. The guys that I traveled with seemed to like it, but as someone who never drinks beer, it was completely unpalatable, and the other girls who tried it, that do drink beer casually, agreed. If you want a cup of tar, go for Guinness, by all means, but if a lighter beer is more your speed, steer clear.

Anyway, back to the positives: the tea. Oh, the tea. When I walked into the tea stores in London, I felt like a kid in a candy store. For me, a tea shop is a candy store-- especially the ones in London with the most extensive selections of loose leaf tea you could imagine. From the green teas to the hibiscus teas (my personal fav) to the white and black tea blends, the different blends were unreal. My favorite tea store that we went into was Whittard, thanks to the largest selection of decaf hibiscus blends I have ever laid eyes on. I love me a good fruity tea, and Whittard provided blend upon blend of options... and, I mean, I'll probably only be in London once... so I bought one of everything (well, just about everything) in their hibiscus section (I did share with Mommy Tiny Tummy, though). The flavors ranged from “Very Very Berry” to “Acai and Goji Berry” to “Apple and Pomegranate”. Let's just say no fruit went unaccounted for. The store had places to sample all of their teas, coffees, and hot chocolates (the caramel hot chocolate was TO DIE FOR, but not Tiny Tummy-esque). It turns out the "tea" I bought was actually fruity/herbal infusions... either way, totally yummy. If you're exceptionally curious, you can order their teas online, but they are much cheaper in London, even with the nasty conversion rates, so I'm glad I stocked up.

Bottom line: if you're planning a trip to London, I say skip the Guinness and sip the tea.

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Skinny Satay

Dinner is often my favorite meal of the day, probably because I never have the same thing two nights in a row. In London, this meal-bias definitely carried over the first night we were there. The best dinner we had, by far, was on that first night. It was actually a group dinner that consisted of a three course meal (nothing was healthy on the menu they offered us-- every entree was a pot-pie), but I was able to order off of their special diet menu. I ordered chicken satay (sauce on the side), grilled cod, high and dry, and a dessert of frozen berries with warm white chocolate sauce. It was a HUGE portion, so I shared a bit, but all was delicious. (Okay I'll admit, I tasted the delicious cake that everyone else got, but the three small bites I took were enough to leave me feeling satisfied and not deprived with my berries. I also tried the filling of their lentil pot pie which was actually quite tasty!) Since I enjoyed the meal so much, I thought it was only fitting that I created my own, Tiny Tummy-esque version of my favorite course, the appetizer, to share with all of you, so you could bring a taste of my London bites into your own kitchen.

First thing is first: the chicken satay.

To make Tiny Tummy's Skinny Satay, you will need:

4 ounces chicken breast, sliced into strips or chunks

(optional, but recommended: spices of your choice. I seasoned mine with a pinch of each of the following: onion powder, cayenne pepper, fresh ground black pepper, cumin, and paprika)

(also optional: you could skewer the chicken, as chicken satay in America is often prepared this way, but for the purposes of recreating the true London experience, I'm opting against it)

For the Peanut Sauce, you will need:

2 tablespoons all natural peanut butter

1 teaspoon soy sauce

1 teaspoon rice vinegar (if you don't have rice vinegar on hand, apple cider vinegar will do just fine)

For the Cucumber Slaw, you will need:

3 cucumbers, sliced thin

1 red onion, halved and sliced thin

1 red bell pepper, sliced into skinny strips

¼ cup of distilled white vinegar

3 tablespoons of lemon juice

1 teaspoon of Stevia (or sugar)

a pinch of salt

(Note: This recipe will yield WAY more slaw that you need to fit the tiny side-dish-sized portion you need to satisfy this recipe, but it makes a yummy side to keep in your fridge, and one of Tiny Tummy's refrigerator-staples (aka must-haves in the refrigerator) is a cucumber salad very similar to this one)

To prepare, let's start with the chicken. Preheat your oven to 350 degrees, and arrange your chicken strips/chunks (seasoned, or not) on a lined baking sheet. Bake the chicken for about 15 minutes, or until the pieces are cooked throughout. While the chicken is cooking, you can prepare your sauce. Simply combine all of the ingredients in a bowl and stir until well incorporated. For the slaw, once you've sliced all of your veggies, transfer them to a large bowl, and pour the vinegar and lemon juice over them, followed by the stevia/sugar and salt. Give it a good mix, and allow it to marinate for at least 4 hours before serving. Personally, I like to make this cucumber salad a day in advance and let it soak overnight. Once the chicken is cooked, you can skewer it for presentational purposes, or simply leave it as is and serve it with your sauce and slaw. Bon apetite! 

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Fast Food... Not So Fast

Sure, New York is the city that never sleeps, but even during the day, there is always an extra spring in everyone's step as they feverishly scurry from place to place. I'm a faced-pace gal, so I appreciated this sense of urgency, but when it comes to a vacation, a more relaxed pace is definitely ideal. London may be just as hip and happenin' of a city as New York, but the pace of life is much more relaxed and leisurely than in the Big Apple, and this ease is easily visible in the food culture.

Take “fast food” chains. The idea of fast food in America is generally grab-and-go. Whether it be eating and walking or eating and driving, fast food is not thought of as a sit-down, fine dining experience. Londonites; however, may not agree. Now, I know that McDonald's in Europe and McDonald's in America are fundamentally different-- some Europeans see it as a place to bring the kids for a nice night out-- but I had never really experienced the difference in fast food culture. I passed a few different Pizza Huts in London and couldn't help but peek in after seeing the signs labeled “All you can eat salad bar with every purchase.” It turns out, they were sit-down restaurants with menus and waiters, as opposed to the whole walk up to the counter, order, get your order, and sit back down routine that is commonly exercised in American Pizza Huts. Even Subway looked slightly different with many more chairs and tables than you see in most Subway restaurants in New York. It was not uncommon to see people dining in these chains just as they would a higher-end restaurant... in fact, it was extremely uncommon to see people eating on the streets of London... nothing like the way we picture fast food in America.

Even the restaurant experience, itself, was fundamentally different. First of all, the slower pace of of life is vividly clear in restaurant culture. It took forever to get menus any time we went to a sit down restaurant, the drinks came a good fifteen minutes after you ordered them, and they certainly did not rush between courses. The whole “customer is king” model that we try to exercise in America is not present in London. Maybe this is why Londoners scoff at us Americans and our fast-paced lifestyle, because their meals are so much more leisurely and relaxed. Perhaps if we focused more on the meal, and dedicated more time to each one, we would be a less obese nation. It's a proven fact that the faster you eat, the more you eat, so if we slowed things down, maybe we'd trim some fat off as a result.

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Portion Distortion: The London Edition

We all know that a meal from a restaurant in America is often a meal for two... unless, of course, you are indulging in a tasting menu-style restaurant and paying top dollar to leave hungry. No matter which extreme you choose, clearly, we aren't doing it right. Now, nobody is perfect, but in London, they seem to be a little more aware of the proper portion sizes that make up each part of a meal.

We don't have to turn to My Plate, or any of those other infographics to get a feel for what we should be eating, but we could. Based on the meals served at most restaurants in the US, it may actually come as a shocker to some that vegetables should make up the largest part of the plate. Often, they are absent entirely in American meals. I mean, I get it... restaurants want to serve what people want, and for whatever reason, it seems like there's some common notion that veggies don't win the popularity contest on the plate of an entree. Think about it. If children order chicken fingers and fries or a grilled cheese with fries, there are no veggies in there! (No- ketchup and fries do not count as a serving of vegetables!) At least in London, if you order a plate of fish and chips, you often get some peas along with it. Not to say that that makes up for the fried mess that engulfs the rest of the plate, but at least it gives you the opportunity to fill up on some veggies before you dive head first into the fries. Not to mention, a meal of burger and fries in America often comes with an overflowing plate of fries and a burger that is as big as your face. It shouldn't come as a surprise that that is way more food that one person should eat in one meal... and it probably contains enough saturated fat to last you a week. In London, every time someone ordered a dish with a side of chips, it came with an actual side of chips- just a few chips-- not an overflowing mound of potatoes that could feed a small village of children. In retrospect, if you wanted to indulge in an order of chips every now and then in London, it wouldn't be such a bad thing. And while the burger does not adhere to the recommended 3 to 4 ounce serving of ground beef that the average person should consume in one meal, it's nothing near the “double pounder” that is far too common in America. And, for a dish that would, in fact, come with vegetables of some sort, such as a fish dish with a side salad, the American version differed than the ones I saw in London. The cod and salad I got my first night in London would make a health-junkie proud. I would say I got about a 6 ounce piece of fish with a salad that was bigger than the fish. Unheard of, folks! In America, if I ordered a fish dinner that came with a side of vegetables, which I often do, I think I'd feel privileged if I got six pieces of broccoli without having to pay extra, let alone a whole salad!

Anyway, onto dessert... One of my favorite quotes that a waitress asked while we were in London was if we'd like to “split a dessert”. She didn't ask if we wanted dessert, but if we wanted to split one. I guess it's not common for everyone to get their own dessert in London whereas here, I'm often the odd one out when I opt not to take a peak at the dessert menu. Points for London in the health department right there! I'm not advocating that the dessert, itself, is any healthier, but if all you had was a bite or two of dessert each time you indulged, it wouldn't be so bad. And, if a waitress approached you with a dessert menu in America and asked if you and your friend would like to share a dessert, I have to think she would get a funny look-- I bet some people would even be offended. Then again, maybe it would encourage people to reconsider that gigantic piece of chocolate cake, and maybe opt to split a lighter dessert with a friend just to get a little taste of something sweet. Don't get me wrong, no matter how you slice it, cake is cake... but a thinner slice (a sliver, if you will), is bound to have less of an effect on your waistline, and if you replaced every large slice with a bite, we'd have a thinner nation. Portion distortion is everywhere, but the US is exceptionally guilty.

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London Lovin: My First Series

I'm going to do something I haven't really done before. With the exception of "Taco Tuesday," which makes an appearance every so often, I don't think I've ever created a series of blog posts that coincide with a relating theme. Until Now. The next few posts will be a series about what I learned in London-- a little bit about their food culture, the differences from America, and maybe even a recipe or guide or something like that. If you guys like the idea of these series, send me an email or leave a comment and let me know, and I will consider doing some more in the future. Keep an eye out for tomorrow's post and the first one in the series! Pin It

Movin' on Up

I thought an update post was necessary at this point, since I have been blogging for over a year and rarely miss a post, and in the last few weeks, my posts have been rather scattered. There is an explanation... I'm moving. For anyone who has gone through a move, you know it's a HUGE pain, and to be totally honest, cooking hasn't exactly been at the top of my to-do list lately, and neither has supermarket scoping, so I apologize for the lack of posts. I am officially moving TOMORROW though, but into a much smaller kitchen-- don't worry, this won't derail my cooking efforts... just might make me a little more inventive. As an update though, if you want to see Tiny Tummy take on the big screen, the episode of Dr. Oz that I was on airs TOMORROW (Wednesday 5/29) at 4pm, so be sure to watch.

That's all I've got for now. Once I'm settled into the new apartment, I will be sure to post lots of new recipes and Flab Free Food Finds to keep you guys busy, but until then, I'm packing, unpacking, and shopping til I drop for new apartment necessities. Pin It

Brad's Kale Chip Makeover

Move aside Brad. Tiny Tummy has your 'Raw Leafy Kale Chips' beat. I'll be the first to admit, I am a huge fan of Brad's Kale chips, but those things are EXPENSIVE!!! Luckily for all of us, I found a way to recreate the chips (to the best of my ability), so you can make your own for much less money.

To make these mock Brad's, you will need:
1/2 cup cashews, raw
1/4 cup sunflower seeds, raw
1/2 bell pepper
the juice of 1/2 a lemon
3/4 cup water
2 T onion powder
2 T garlic powder
pinch of salt
optional: for the spicy flavored chips, add cayenne, to taste

1 large bunch of kale, broken into pieces

To prepare, start by putting your own on 'warm,' or no higher than 200 degrees. Put all of the ingredients except the kale into a food processor and process until there are no lumps. Pour the mixture over the kale chips and bake for an hour and a half. Let sit and crisp for a few minutes and eat up! Pin It

Grand ole granola

Full disclosure here, this recipe is a bit indulgent, but still probably slightly less indulgent than its supermarket counterpart. Granola is one of those faux diet foods (not entirely sure how it got a healthy rep, but then again I'm not sure how cottage cheese was the thing to eat at one point either...) and it's usually quite expensive. You can actually make your own granola using just three ingredients.

To make Tiny Tummy's less-guilt granola, you will need:
1 cup oats
1 cup mixed nuts
maple syrup to taste (enough to coat the nuts and granola without leaving it goopy)

To prepare, preheat your oven to 350 degrees. Grind nuts and oats in a food processor until it is in small pieces (you could just grind the nuts and leave the oats whole if you'd prefer that). Transfer to a bowl and add maple syrup (you can add water to thin it and use less), and mix well until the entire mixture is coated. Spread mixture on a lined baking sheet and bake for about 15-20 minutes, or until the granola has started to crisp up. It keeps best in an air tight container, but will start to lose its crunch over time, so no need to go crazy making a gigantic batch! Pin It

Black Bean Burgerama

I'm beyond excited to share one of my old favorite recipes with you all tonight. I would make these once a week if I didn't waste a whole can of beans, half an onion, etc, etc in the process. It's a great recipe to make for company and sure to please anyone (it's vegetarian, gluten free, has the word 'burger' in its name, and flat out delicious). It's also super clean, packed with protein and fiber, and super easy to make. Just make them and taste them- I'm selling them to you here, but I swear they sell themselves!

To make these black bean burgers, you will need: (serves 2-3)

1 15 oz can black beans, drained and rinsed
1 onion, chopped
4 oz mushrooms, chopped
1 egg
garlic powder, onion powder, black pepper, cayenne, paprika, chili powder to taste

To prepare, start by mashing your beans until it is as close to chunk-free as you can get it (yes, I just made up a word!) Set them aside, and saute your onions and mushrooms in a pan until onions are translucent. Add the onions and mushrooms to the bowl with the beans, and preheat your oven to 400 degrees. Beat the egg in a separate bowl then add to beans with spices and get ready to get DIRTY. Roll your sleeves up and mash everything together with your hands (you could probably do it with a spoon, but I like to think it really does work best to do it with your hands-- get everything really mixed up in there!) Finally, form the mixture into patties and spray a baking sheet with coconut oil spray and place patties on the tray. Bake anywhere from 20-40 minutes depending upon if you just want them heated throughout (the egg cooked through also!) or you want them really crispy. You could pan fry them if you prefer that, but definitely a little healthier to bake them! Serve with sliced avocado, salsa, sliced tomato and lettuce, and if you're feelin' frisky like I was, slice some mango to pair with it also. SO yummy! Pin It

A Lotta Frittata

Mommy Tiny Tummy has been really into the frittata gig lately, so I decided it was time that I jump on board the bandwagon and make my own version of baked eggs- clean, veggie loaded and full of flavor. You can make a giant casserole's worth, or scale the recipe down to make a ramekin sized breakfast, but either way it's delicious and packed with protein.

To make this ginormous baked frittata, you will need:


1 onion, chopped
4 oz mushrooms, chopped
2 eggs
1 container liquid egg whites (or like 7 egg whites)
1 tomato, chopped
3 oz shredded cheese of choice (I used part skim mozzarella)
black pepper
seasonings of choice
option: any other veggies you have lying around (had I had spinach, zucchini, and pepper I would have added them!)

To prepare, start by preheating your oven to 375 and sauteing the onions and mushrooms in a pan until translucent. Add them to a baking dish (you might want to spray it with coconut oil to prevent it from sticking). Then, whip together the eggs and egg whites in a separate bowl, and dump over the onions and mushrooms. Add the tomatoes, cheese, spices, and any other additional veggies. Bake on 375 for about 30 minutes, or until the eggs are cooked through. If you like things super cheesy, you can add a little extra cheese on top once it's finished and bake it for another few minutes until the cheese has melted. Otherwise, you are set! Pin It