Eggs Diablo

It’s been a completely lazy Labor Day weekend around here. No exciting plans, but a relaxing and needed three days. Completing my fitness goals was a complete flop though, despite the extra time off work. I did get some good workouts in, but I’ve realized I gave myself too many goals, which is overwhelming. So this week I’m going to focus on a max of two vs. spreading myself too thin.

I did get a good breakfast in with the extra day to sleep late, or I guess you could say brunch since I enjoyed it in the afternoon with a glass of red wine. Eggs Diablo. This is something I’ve been wanting to try for a while. Simple to put together yet rich-sounding and easily customizable. And a great way to use leftover spaghetti sauce. This is my adapted recipe from Italian: the Essence of Mediterranean Cuisine by Carla Capalbo.

2 cups prepared spaghetti sauce, homemade or jarred, with meat or meatless
1 teaspoon red pepper flakes
6 eggs
1/4 teaspoon dried basil
Salt and pepper
1 tablespoon grated parmesan cheese

Pre-heat oven to 375 degrees.

Combine spaghetti sauce and red pepper in a shallow, flameproof dish or pot. Break the eggs, one at a time, and slip them into the dish, in one layer, on top of the spaghetti sauce. Season with salt, pepper, and basil. Sprinkle cheese on top of eggs and bake until eggs are just set – about 15 minutes.

Serve immediately with a side of garlic or crusty French bread.

Fitness goals for the week – 9/3/12
Go to 2 yoga classes – 1-60 minute class
Walk/run 7 miles

Last week’s progress – 8/27/12
A complete bust! I’m not even going to bother reporting on the progress. But I did successfully end the week without buying or going out to breakfast or lunch once this week, which was both healthy and money-saving so something to be celebrated in itself.


Roasted Vegetable Enchiladas

Today I made another trip to Sprout’s and spent entirely too much money. But I’m freshly stocked with fresh fruit and a ton of vegetables and a lot of ingredients for healthy meals for the upcoming week. I’m also trying Debbie Meyer Green Bags, which promise produce will stay fresher longer, so we’ll see if they work.

I had actually only gone shopping for ingredients to make roasted vegetable enchiladas, which I originally discovered on Pinterest but is from one of my favorite food blogs. I got the ingredients and tons more which I can’t wait to feature. Until then, my adaption of Perry’s Plate roasted vegetable enchiladas.

Cooking spray
1 medium sweet potato, cut into bite-sized cubes
1 red bell pepper, cut into large bite-size pieces
1 green bell pepper, cut into large bite-size pieces
1 poblano pepper, cut into match sticks
1 onion, halved and sliced
1/2 head cauliflower, cut into bite-size florets
1 teaspoon cumin
salt and pepper
2 tablespoons olive oil
2 jars bottled salsa
1 package corn tortillas
Fresh spinach
1-2 cups shredded cheddar/Monterrey Jack mix or queso fresco

Pre-heat oven to 425 degrees.

Lightly spray a lipped-baking sheet with cooking spray. Mix sweet potato, bell peppers, poblano pepper, onion, and cauliflower in a large bowl. Sprinkle cumin over vegetables and season with salt and pepper. Drizzle on olive oil and using your hands, mix well until all vegetables are coated. Spread in an even layer across baking sheet. Roast for 30-40 minutes or until vegetables are tender and brown spots are beginning to show. When vegetables are finished, remove from oven and let cool.

Reduce heat to 350 degrees.

Lightly spray a large casserole dish with cooking spray. Spoon salsa into dish until bottom is covered. Tear tortillas into large chunks and cover salsa. Top with spinach, roasted vegetables, then cheese. Repeat another layer and top with remaining tortillas. Cover tortillas with salsa and remaining cheese.

Bake for 30-40 minutes or until topping is hot and bubbly.

Grown Up Gouda Grilled Cheese

We had a cool front come through Dallas which means it was in the low 90s today instead of the low 100s. So I took advantage of the weather and went for a run. Going back to hot yoga after such a long absence is still intimidating me so the solo run was perfect. I only did about 2.5 miles and have to keep reminding myself that I’m just starting an excercise program again and to take it slow. But I ended at 3 miles after picking up the dogs for a cool-down walk and my goal is to go to a yoga both days this weekend.

For dinner, I opted for another meatless meal since I had chicken earlier today. I had leftover sourdough bread from the roasted vegetable sandwiches earlier this week and gouda from my homemade version of Egg McMuffins. And inspired by how good the raspberry jam was in the vegetable sandwiches, it made an appearance here as well. The slightly nutty and buttery flavor of the gouda paired perfectly with it. This was quite possibly the best grilled cheese I’ve ever had – what I’m calling the grown up gouda grilled cheese. It was quite rich so I only ate half of the sandwich with a some of the leftover mediterranean quinoa salad, but I would also pair it with fruit, a salad, or tomato basil soup for a lighter side.

My grilled cheese was proving difficult to photograph so enjoy this artistically rendered version courtesty of

2 slices sourdough bread (I used cracked wheat sourdough from Sprout’s)
Olive oil
Raspberry preserves/jam
3 slices gouda (Recommend Sargento’s pre-sliced natural gouda)

Heat a large skillet on medium to medium-high heat. Brush both slices of bread with olive oil and the opposite side of one piece with raspberry preserves. Top preserves with sliced gouda and the other slice of bread. Place in skillet. Cook 4-6 minutes per side or until golden brown.

Mediterranean Quinoa Salad

With the leftovers from the roasted vegetable sandwiches, I threw this salad together for a flavorful summer dinner. I’m trying to phase out meat from most of my diet and have recently discovered quinoa as a good source of protein. The first few recipes I tried with this grain were a bland bust, but I think I’ve got it down now. This was light, flavorful, and filling.

1 cup quinoa
2 cups water
1/4 cup toasted pine nuts
Roasted vegetables
Balsamic raspberry vinaigrette
1/4 cup feta cheese, crumbled

Combine quinoa and water in a small saucepan and bring to a boil. Reduce heat to low and simmer for 20 minutes or until quinoa is done. You can tell the quinoa is ready when it is slightly transparent and the string-like germ is visible. Set aside to cool.

Heat oven to 300 degrees and toast pine nuts 8-10 minutes or until golden brown.

Mix pine nuts, roasted vegetables, balsamic raspberry vinaigrette, and feta cheese into quinoa. Stir well to combine. Chill 30 to overnight. Flavors meld together while chilling so this is great as a lunch the second day.

Roasted Vegetable Sandwich with Balsamic Raspberry Vinaigrette

Last week I had the most incredible roasted vegetable sandwich at Cafe Brazil during a lunch meeting. After a week of craving another one, I decided to re-create it at home. While it wasn’t exactly like the restaurant’s, it was equally as delicious. And a great way to incorporate more vegetables into your diet, which I am always trying to do.

Vegetable medley of red and green bell peppers, onion, squash and zucchini
1-2 tablespoons olive oil
Salt and pepper
2-3 tablespoons balsamic vinaigrette
1 tablespoon raspberry preserves/jam
Sourdough or thick whole grain bread (I used cracked wheat sourdough from Sprout’s)
Feta cheese, crumbled

Pre-heat oven to 425 degrees. Toss vegetable medley with olive oil and season with salt and pepper. Roast peppers and onion for 15 minutes. Add squash and zucchini and roast for 15-25 more minutes or until vegetables are tender.

While vegetables roast, mix together balsamic vinaigrette and raspberry preserves in a small bowl.

Toast or grill bread and layer one slice with roasted vegetables. Drizzle balsamic/raspberry mixture over veggies and top with crumbled feta cheese. Top with remaining slice and enjoy.