by Andrea Bagley | Jun 25, 2013 | Blog, Body By Fadi, EatFadiFoods Recipes, Health, Nutrition, Weight Loss, Wellness
Get Your Vitamins and Antioxidants Here!
Mediterranean Eggplant
Mediterranean Eggplant
If you’re looking for something light and easy to prepare, this dish is perfect. Super flavorful and savory, its loaded with vitamins and minerals. Not just that, but eggplant is high in fiber which is so good for you for many reasons; one of those being, keeping you feeling full longer. And as if that wasn’t enough, there’s a good dose of turmeric in here which is a natural anti-inflammatory. This dish will be one of your favorites for sure!
Ingredients:
1 tsp. evoo
1 bunch of green onions (approximately 10), chopped
1 medium carrot, sliced into coins
4 chinese eggplants, sliced
1 tbsp. turmeric
1 tbsp. paprika
1/4 tsp. pink himalayan salt
1/8 tsp. black pepper
1/4 tsp. crushed red pepper
fresh parsley, chopped
Preparation:
Heat evoo in a wok over medium heat. Add green onions and sauté for a few minutes. Add carrot and eggplant.
Eggplant, Carrots, Green Onion
Looks pretty doesn’t it? Now add remaining ingredients except parsley and cook until eggplant softens (13-15 minutes). Add the parsley at the very end. There you go, an easy, light, low-fat, filling, full-flavor summertime meal. Enjoy, and to your health!
Macros for one out of four servings: 165k cals, 1.6g fat (.2g sat, .3g poly, .9g mono), 31.4g carbs (12.5g fiber, 1.7g sugar), 6.3g protein, 117.8mg sodium, 143.5mg potassium
References:
Tania Funduk – Fitness & Food Guru
Fadi Malouf – Personal Trainer & Nutritionist
by Andrea Bagley | Jun 20, 2013 | Blog, Body By Fadi, EatFadiFoods Recipes, Fadi Malouf, Health, Nutrition, Weight Loss, Wellness
This Makes Working Out Worth It!
Berry French Toast
Post-Workout French Toast
I make this regularly after an intense workout. In fact, on days I know I’m going to make this after I work out, I work a little bit harder and a little bit faster so I can hurry up and get home to this goodness. Its so easy too. I got the inspiration from @jesslollo on Instagram. You should follow her if you’re looking for “fitspo” (that’s fitness inspiration for all you non-instagrammers) and delicious healthy recipes. Back to the french toast. You’re welcome!
Ingredients:
1/4 tbsp. organic extra virgin coconut oil
2 slices Ezekiel Sprouted Grain Bread-Low Sodium
1/2 c. egg whites
1/4 tsp. cinnamon
1 tsp. vanilla extract
1/2 scoop vanilla whey protein powder
1.5 oz. unsweetened applesauce (you can easily make this by steaming apples yourself and pureeing)
1/4 c. strawberries, sliced
1/4 c. blueberries
1 tbsp. Qi’a Superfood Chia, Buckwheat, & Hemp Cereal (you could also just use chia seeds)
Preparation:
Melt coconut oil in a pan over medium heat. In a shallow bowl, combine egg whites, cinnamon, and vanilla extract. Soak Ezekiel bread in egg white mixture on both sides and add to pan. While bread is cooking, combine vanilla whey protein powder, applesauce, and water (as needed depending on the consistency you want) for a glaze. Once bread has that nice french toast golden crust, flip over and cook until the other side does as well. Place both slices on a plate and drizzle with glaze. Top with berries and cereal. Enjoy and to your health!
Macros for two slices: 483.2k cals, 12.1g fat (6.8g sat, .5g mono, 2.7g poly), 57.6g carbs (10.9g fiber, 12.4g sugar), 36.3g protein, 224.4mg sodium, 646.1mg potassium
Reference:
@jesslollo – Fitness and Healthy Food Instagrammer
Fadi Malouf – Personal Trainer
by Andrea Bagley | Jun 17, 2013 | Atlanta Personal Trainer, Blog, Body By Fadi, EatFadiFoods Recipes, Fadi Malouf, Health, Nutrition, Weight Loss, Wellness
More Lentils Please!!
Lentil Pesto Pasta
Lentil Pesto Pasta
I warned you there’d be more lentil recipes on the way. This one is begging to be made again and again this summer. Now for all you pasta lovers out there who are looking for a way to stay trim and still eat all the refined pasta you want, I’m sorry but I may have misled you a bit. You see, there isn’t actually pasta in this recipe. Even better, there’s lentils! Trust me, after you try this you’ll be thinking how to replace all your pasta dishes with lentils.
Ingredients:
1 ½ c. brown lentils
1 vidalia onion
1 garlic clove, peeled and chopped
1/8 tsp. pink himalayan salt
¼ tsp. ground black pepper
2 c. packed arugula, washed and dried
2 c. packed fresh basil leaves
¼ c. pine nuts
¼ c. extra virgin olive oil
¾ c. diced tomatoes
Preparation:
Rinse lentils and remove any stones. Put them in a pot and cover with water by at least two inches. Peel and halve the onion and add it to the pot. Bring lentils to boiling, then lower to a simmer and cover with a tilted lid. Cook until tender, about 20 minutes. Drain lentils and discard onion. Set aside.
Place the rest of the ingredients (with the exception of the evoo and tomatoes) in a food processor. I have a teeny tiny food processor, so I started in the blender and then finished in the food processor. As the ingredients are blending/processing, add the evoo a little at a time until you get a thick creamy sauce.
Place 1 cup lentils in a bowl, top with ¼ cup pesto, and ¼ cup tomatoes. It will be almost too beautiful to eat…almost. Enjoy, and to your health!
Macros per serving: 468.1k cals, 11g fat (1.5g sat, 4.6g mono, 2.8g poly), 51.3g carbs (18.5g fiber, 8.6g sugar), 20.4g protein, 219.4mg sodium, 0mg cholesterol, 831.5mg potassium
Reference:
Fadi Malouf – Personal Trainer
by Andrea Bagley | Jun 3, 2013 | EatFadiFoods Recipes, Health, Nutrition, Weight Loss, Wellness
June 17th-An Uncommon Holiday
Fresh Vegetables
Eat Your Vegetables Day
There’s a lot of weird food holidays most of us are unaware of: Popcorn Day, Corned Beef & Cabbage Day, Apple Dumpling Day, Cashew Day, Pickle Day, Buttermilk Biscuit Day, the list goes on and on. As someone who has always enjoyed baking and cooking (and in a former life had a cupcakery-that’s a cupcake bakery for all of you who aren’t familiar), I will use any excuse to celebrate with food. And now that National Rocky Road Day has come and gone without me bingeing on something atrociously sweet, I’m already prepping for Eat Your Vegetables Day on June 17th. In fact, I’m trying to make a whole month out of it. Our dinner menu this week is 75% veggies. Tomorrow night for dinner, we’re walking to our local farmer’s market and making a meal out of the fresh vegetables they have available. I’m trying some new recipes I’ve never tried before. I’m even going to try roasted spinach this week.
So, try it with me. Eat some more vegetables. Feel better, have more energy, and feel good about what you’re putting into your body. After all, it is your temple and you’ve been charged with the duty of keeping it well. Enjoy, and to your health!
by Andrea Bagley | May 28, 2013 | EatFadiFoods Recipes, Health, Nutrition, Wellness
Low Calorie Summer Salad
Arugula Lentil Salad
Arugula Lentil Salad
I’m so happy that warm weather has arrived. That means its time to put away the soup and casserole recipes and opt for something lighter, cooler, and crisper. So, to get the summer started off right, I made this ah-mazing Arugula Lentil Salad with my own little tweaks. If you haven’t heard yet, lentils are a pretty much perfect food. Not only do they have a wonderfully nutty flavor, they are little nutrient champs. High in fiber, high in protein, and low in calories; those are just a few of this little legume’s attributes. I went through a phase where I worked lentils into our dinner menu at least once a week. I’ve missed them terribly, which probably means you’ll be seeing more lentil recipes to come.
Ingredients:
1 ½ c. brown lentils
1 vidalia onion
1 bay leaf
1 clove garlic, minced
1 tbsp. red wine vinegar (or if you prefer, just use lemon juice)
¼ tsp. pink Himalayan salt
¼ tsp. black pepper
3 tbsp. evoo
1 bunch arugula
Preparation:
Rinse lentils and remove any stones. Put them in a pot and cover with water by at least two inches. Peel and halve the onion and add it along with the bay leaf to the pot. Bring lentils to boiling, then lower to a simmer and cover with a tilted lid. Cook until tender, about 20 minutes. Drain lentils and discard onion and bay leaf. Place garlic in a large bowl. Add vinegar (or lemon juice), salt, and pepper and let sit about 10 minutes. Whisk in the oil. Add lentils to the dressing and toss to coat.
To assemble, Place 2 cups of cleaned and dried arugula leaves in a bowl and top with a heaping ½ c. of the lentils. Voila! A very tasty, light dinner for those hot summer evenings.
Enjoy and to your health!
Macros per serving: 154.9k cals, 7.3g fat (.9g sat, 5g mono, .7g poly), 19.1g carbs (10g fiber, 2g sugar), 10g protein, 95.2mg sodium, 0mg cholesterol, 1.1mg potassium
Reference:
Fadi Malouf – Personal Trainer
About.com – localfoods.about.com
by Andrea Bagley | May 22, 2013 | EatFadiFoods Recipes, Health, Nutrition, Wellness
Hearty Post-Workout Meal
Cilantro Lime Quinoa and Black Beans
Cilantro Lime Quinoa and Black Beans
It’s a rare occasion in my house that everyone gobbles up my kitchen creations without a single complaint. Really rare. The toddler doesn’t like green things, the husband doesn’t like anything without salt, and the three year old is completely maniacally unpredictable. When I found this recipe by The Shiksa in the Kitchen on Pinterest, I wasn’t sure what to expect. I changed some ingredients, left some out, threw some in, did that process about 4 more times and finally came up with a really awesome post-workout meal that even your kids and husband will eat!
Ingredients:
1 c. quinoa (I use this kind)
1 tbsp. evoo
½ c. onion, minced
1 clove garlic, minced
4 c. fresh black beans, soaked and cooked
½ c. fresh cilantro, chopped and divided
¼ tsp. chili powder
Pinch of red cayenne pepper
1 tomato, diced
Juice of 1 lime, divided
3 c. spinach, chopped
4 green onions, chopped
1 avocado, sliced
Sriracha hot chili sauce
Preparation:
Rinse quinoa thoroughly in a mesh strainer or sieve, drain. Prepare quinoa according to package instructions. While quinoa is cooking, heat evoo in a skillet over medium heat. Add minced onion to skillet and sauté for a few minutes till it softens and begins to turn brown. Add the minced garlic and sauté for 1-2 minutes longer until aromatic. Add the cooked black beans to the skillet along with ½ c. water, ¼ c. chopped cilantro, chili powder, red cayenne pepper, and diced tomatoes. Bring to a boil, then reduce heat to medium low and simmer for 15 minutes. Remove from heat and stir in juice from ½ the lime. When quinoa is fully cooked remove from heat and stir in remaining ½ of lime and ¼ c. chopped cilantro.
To assemble, scoop ½ c. quinoa into a bowl, top with ½ c. chopped spinach and ½ c. black bean mixture. Finish off with a sprinkling of green onions, a couple avocado slices, and a drizzle of Sriracha (I used about a teaspoon on mine). This is one meal you won’t mind having leftovers from!
Macros per one out of four: 271.5k cals, 9.2g fat (1g sat, 3.7g mono, .6g poly), 47.9g carbs (18.1g fiber, 3.6g sugar), 11.4g protein, 132.3mg sodium, 0mg cholesterol, 708.3mg potassium
Reference:
Fadi Malouf – Personal Trainer
Tori Avey – www.theshiksa.com
