"When the lasagna content in my body gets low, I get mean." - Garfield

Garfield is one correct feline...who doesn't like his empty fuel gauge for lasagan to deplete. In freezing, winter days...when I need that warm, comfort, cheesy, filling food...I must agree that I feel the exact same way.

Like I had mentioned in my earlier posts, I gave up meat for February...which means I am only eating any kind of seafood and trying to concentrate on filling my diet with more vegetables, fruits and whole grains, etc. Sometimes humans put too much focus on meat...yes protein is a vital source for our bodies but people have been overdoing the amount of meat they are putting into their bodies. Red meat is especially a source of protein that should be carefully eaten, red meat is an excellent source of iron and protein but you want to be informed of where this meat is coming from. Stay away from ground meat unless you know it is organic, the best red meats are the leaner ones like filets or strips..the less fat, the better for you. I know guys that means try not to eat so many ribeyes, even though they taste delicious with all that fat rendering into your meat.

Also be wary of other sources of meat, pork, chicken, etc do your homework and find the best meat for your family. Shopping at a local farmer's market is a great way to find healthy, hormone-free meat, also shopping in the organic isle is helpful as well. Unfortunately, FDA does not require that all manufacturers for meat and several other foods tell us exactly what is going into our food. Hopefully this will change, til then the best you can do is shop organically and do your research.

Getting back to my lasagna post... last night I was cold, hungry and craving some cheesy goodness. I decided to whip up some lasagna. Since I have given up meat, I incorporated a few veggies: spinach, eggplant, onions, red peppers, green peppers and yellow peppers.

Lasagna Primavera
1/2 box of whole wheat lasagna noodles
1/2 eggplant
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 large yellow onion

1 jar of tomato basil pasta sauce
2 cloves garlic
bechamel sauce (see recipe below)
1/2 cup havarti jalapeno cheese (can be mozzarella)
1/4 cup colby jack cheese (any cheese you want)
1/3 cup asiago cheese (again any parmesan or romano cheese)
1 can pumpkin
1 egg
1 cup chopped spinach
salt
pepper

Bechamel Sauce
4 Tbsp flour
5 Tbsp butter
1 bay leaf
3 1/2 cups warm milk
1/2 tsp nutmeg

Start off your lasagna by chopping up your onions, peppers and garlic, saute them on medium heat with olive oil. Meanwhile, slice your egg plant and saute them in a separate pan until they are tender. Start boiling your water for your lasagna noodles. Then in another sauce pan, start melting your butter  with the bay leaf for the bechamel sauce...once the butter has melted completey spoon in a tablespoon at a time of the flour, whisk mixture together. Once all the flour has been added to the butter add a cup at a time of the warm milk, continue to whisk. Bring the sauce to boil then lower heat, as you continually whisk. Eventually the sauce will thicken up, add the nutmeg and set sauce aside until ready to use.

Once the water is boiling, add lasagna noodles with a drizzle of olive oil to avoid the noodles sticking together. Once the onions and peppers are tender, add the pasta sauce. In another separate bowl empty can of pumpkin and crack an egg inside, stir mixture together. Slice/grate your cheeses (I used what was in the fridge) and be ready to assemble your lasagna. Use an 9x11 pan and put pasta sauce down first, then top with lasagna noodles, pumpkin puree, bechamel sauce, eggplant, spinach, cheese and then repeat until you've filled your casserole dish to the top. Finish with tomato sauce and cheese. Bake at 350 degrees for 30-35 minutes until all the layers have merried together. Let the lasagna cool for 10 minutes before serving.

This recipe will be perfect for feeding a large group of people, for any family gathering, holiday or just a cold, wintery day. This lasagna is loaded with healthy carbohydrates, fiber, potassium, calcium, iron and Vitamin E.

Enjoy! xoxo Lo

"All happiness depends on a leisurely breakfast." - John Gunther

I passionately agree with Mr. John Gunther... every week I look forward to my weekend mornings so I can wake up slow in my pillowy duvet, slink out of bed and make coffee...go back to bed, waiting for my coffee. Then finally when I muster up enough willpower I meander into the kitchen to chef up some le petit dejeuner.

There are many different paths you could take while creating a breakfast meal. You could go savory, you could go sweet, you could go with eggs, pancakes, french toast, lox in bagels...there are about a million scrumptious options! I will show you a few of the diverse paths I have trodded down during the morning hours of the day.

Cherry-Blueberry Granola Bars
1 cup uncooked oats (old fashioned)
1 cup flour

1 cup granola (any kind you like- I used vanilla-almond)
1/2 cup agave nectar
1/4 cup brown sugar
1 cup sliced almonds
2 tablespoons of melted butter
1/3 cup blueberry preserves (the good stuff)
1/4 cup cherry preserves (the good stuff)

I've always wanted to make my own granola bars versus buying them at the store...most of you think, "Yeah if I worked at home." Well you can still make your own granola bars and be busy. These don't take long and are WAY more tasty than any store bought granola bar. Start by pouring 3/4 cup of the oats, granola and flour together in a bowl, mix together and add brown sugar, almonds, agave and butter. Fold everything together so it is all evenly mixed. Pour into a 9x9 inch greased pan. Then spread your preserves over the top (stay away from the edge so they don't stick to the pan) and top with the remaining oats. Bake for 10-12 minutes. Serve after about two minutse of cooling so you can eat them while they're hot...trust me these suckers are to die for! And who knew they could be so healthy?? Packed with healthy carbs, protein and healthy sugars this is a great option to begin your day on the right path.

Healthy Bacon-Herb Frittata

6 eggs
fresh parsley
fresh cilantro
fresh rosemary
2 chopped bacon wrapped dates stuffed with goat cheese (leftovers!)
1/4 cup colby jack cheese
2 slices of canadian bacon
1/4 yellow onion
4 mushrooms (any kind you prefer, I used button)
salt
pepper
olive oil

This option is magnificently healthy and great for anyone trying to help benefit their cholesterol levels. Many people are afraid of making frittatas thinking they will taste too healthy (I can vouch for that one) or they are too difficult. But this is one of the easiest egg dishes known to man. First you wan to fetch your fresh herbs and give them a fine chop. Save a bit of the cilantro for a garnish and put the rest in a bowl. Slice up your onion and mushrooms, add them to a cast-iron skillet. After a few minutes add in your canadian bacon and bacon wrapped dates. Once carmelized, turn the heat to medium-low. Crack your eggs into the bowl with the herbs. Give a good whisk, add salt and pepper and pour egg mixture into the skillet. Do not scramble. Let the bottom cook over the stove for about 6 minutes. Once the bottom has settled then finish top with cheese and finish in the oven at 350 degrees for about 10-12 minutes. The frittata will puff up, once the eggs are cooked you are ready to serve. Remember the skillet is very HOT!

These two dishes are perfect to pair together! A little sweet with the fresh, warm granola bars and a little savory with your hot, gooey egg frittata. Your family, friends and neighbors will all be begging for the recipe!

Strawberry-Banana Pancakes
1 cup flour
2 Tbsp sugar
1 1/4 tsp  baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk (you can use any kind, whole, skim or buttermilk)
2 Tbsps melted butter
1/2 cup sliced bananas (fresh)
1/2 cup sliced strawberries (fresh)

Mix the dry ingredients together in one bowl and the wet ingredients together in a separate bowl. Once both are well mixed, combine. You can either add fruit directly into batter or you can add add fruit once you pour mix into the skillet, I did the latter. Once you have a semi-thick batter use a 1/3 measuring cup to scoop the batter into your hot skillet. Pour in a bit of olive oil first, once your batter is poured drop a few slices of banans and strawberries right on top of the wet pancake. Once the pancake starts to bubble up and the sides are cooked you can flip. Continue til all of the batter is used.

Chive 'n Cheese Scrambled Eggs
6 eggs
1/2 cup colby jack cheese
1/4 cup freshly chopped chives
salt
pepper
olive oil
2 Tbsp water

Chop up your chives and shred your cheese, add to a medium sized bowl. Crack your eggs directly into the bowl. Add a pinch of salt and pepper. Start to whisk your eggs together for scrambled eggs. Add in the water and continue to whisk. Grease your hot skillet with olive oil and pour into pan. Move the egg mixture around until it starts to solidify. Continue to "scramble" the eggs until they are fluffy and cooked but not overcooked (you don't want your eggs to brown). Serve with a bit of cheese and chives on top. Fabulous meal full of healthy proteins, calcium and carbohydrates.

All of these combinations of breakfasts are fantastic options to help start off your day right. Sweet and savory are a classic combination for breakfast and will leave any appetite satisfied. So whip out your apron and start a scramblin'!

Enjoy! xoxo Lo

Piled High Southwestern Burger

Who doesn't love burgers? There is a wide spectrum of burgers, my husband and I went to In n Out Burgers yesterday and they are simple and delicious. I like to find ways to spice it up a bit and create burgers that are outside of the box. On this summer day, my husband and I were working with the last bit of groceries we had. I had ground beef, veggies, eggs, black beans and cornmeal. I decided to whip up piled high southwestern burgers on black beans, green chile cornbread, sauteed onions, a fried egg, cherry tomatoes and fresh cilantro.

The first thing I did was form my beef patties, I added some salt, pepper and garlic then I set those aside and allowed the flavors to merry. I then started to make my green chile corn bread, I used one cup of organic stone ground corn meal, half a can of corn, a small can of green chiles, salt, pepper, one egg, 1/2 cup cheddar cheese and 1/4 cup of milk; mix this altogether and pour into a pan to bake at 350 degrees for about 30 minutes.

While the cornbread was baking, I poured a can of black beans into my sauce pan and cooked them on medium heat. Next, I chopped my onions into thin slices, sliced the cherry tomatoes in half and roughly chopped the fresh cilantro. I put the sliced onion into a saute pan with olive oil on medium heat, along with putting the burgers onto my grill pan with olive oil. My dad always taught me growing up that sauteed onions are the base to any delicious homemade recipe. I use olive oil because it is healthier than butter or other oils, plus I personally love the taste. After a few minutes I flip the burgers, check on the cornbread, stir the onions, stir the black beans and it's time for the eggs. I love eggs, I try to use them in every meal I make...especially fried eggs, I firmly believe fried eggs are Heaven topped on any meal :)

Once the cornbread was done, I removed it from the oven to cool. Then I cracked the eggs into a saute pan with (you guessed it!) olive oil. The key to a fantastic fried egg is generous portion of olive oil (2 Tbs), salt and pepper, then once it starts bubbling up flip over, when the egg is flipped over turn off the heat and let it finish for a few minutes. Then I began to pile my southwestern burgers, first I plated the black beans, next came the corn bread, the burger, sauteed onions, fried egg and last but not least fresh slices of tomato and cilantro.

Once you dig in, the yolk spreads it's luscious, velvety flavor all over the burger and that first bite is darn good! Enjoy! I'd love to hear your comments.

xo Lo