The Spa on Green Street

6 Responses to “Fitness in the Round Recipes”

1. rboye
   April 1st, 2010 at 3:06 pm

   

   Thank you so much Kristen – great job on hosting our meeting and the recipes are really great!
   Ricardo

2. lil1
   April 8th, 2010 at 9:56 am

   

   Hi everyone – I told Teryl I’d post some recipes… I think this post is the best place to do so… let me know if you try them and like them

   Crustless Leek Quiche

   The Whats:
   2 leeks – well washed and chopped into 1″ chunks
   1/2 sweet onion – finely chopped
   1 tbsp olive oil
   4 eggs
   1/4 cup of heavy cream or milk
   1 cup of shredded swiss cheese

   The Hows:
   Preheat oven to 375 degrees.

   Heat up the olive oil in a large pan and cook the onion over medium heat until transluscent, add the leeks, season with salt and pepper and cook for about 15 min or until tender, stirring from time to time.

   While the leeks are cooking down, beat eggs in mixing bowl. Add the cream or the milk, a dash of salt and pepper and the cheese.

   Coat a round cake pan with PAM (or any equivalent), add the leeks and pour the egg/cheese mixture over it. Spread evenly. Bake at 375 for about 45 minutes (until set).

   Enjoy hot or cold!

   I like to serve this hot with a mixed greens salad with a pungent vinaigrette (olive oil/your favorite vinegar/dijon mustard/pepper/low sodium soy sauce) so the acidity contrasts nicely with the creaminess of the quiche.

   I usually bring leftovers for lunch in the office and eat it cold!

   Additional notes:

   The traditional quiche has a pie crust; but I found I don’t miss it at all, so this version of quiche packs much less carbs than the traditional one!!

   Try it also with any other veggie/cheese combo!

3. tworster
   April 8th, 2010 at 1:53 pm

   

   Wow! Thank you so much for this wonderful recipe!

4. lil1
   April 9th, 2010 at 10:41 am

   

   On to my new fave Lasagna recipe… yes, that’s right Lasagna!
   A few substitutions to make it lower in carb and higher in protein and comfort food doesn’t derail me from my goals.
   Plus it’s easier to make than “regular” lasagna…

   Vegetarian Flatbread Lasagna

   The Whats:

   4 high protein wraps (like a flaxseed wrap for example… 12g protein ea.)
   1 big bag of fresh spinash (frozen would work too I guess thawed and drained of excess moisture)
   1 glove of garlic
   1 tsp of olive oil
   1 1/2 cup of ricotta (I use part skim)
   2 cups of shredded mozzarella (I use 2%)
   2 1/2 cups of your favorite pasta sauce

   The Hows:
   Preheat Oven to 425 degrees

   Smash the garlic clove and throw in a large pan with the olive oil. Heat to medium-high.
   Add the spinash and toss with the olive oil, cooking until just wilted. Remove garlic.

   In a mixing bowl, combine ricotta and spinash. Add salt & pepper to taste.

   The lasagna is ready to be assembled.

   In a deep pie dish, pour 1/2 cup pasta sauce as the base. Layers go as follows:
   1 wrap topped with 1/3 of the spinash and ricotta, topped with 1/2 cup of pasta sauce, topped with 1/2 cup of mozzarella cheese.
   Repeat 3 times.
   Add the last wrap, the remainder of the sauce and of the mozzarella.

   Bake covered with foil for 30 minutes, remove foil and bake another 30 minutes.

   Serves 4-6

   I’m thinking of trying it with ground turkey next time…

5. lil1
   April 9th, 2010 at 12:27 pm

   

   And an easy/quick one to follow…

   Steak & Broccoli stir fry

   The Whats:
   Skirt steak cut in 1/2″ wide strips (1/3lb per person)
   Broccoli crowns cut into long florets (1 crown per person)
   Hoisin Sauce

   The Hows:

   Heat up a large pan to high heat.
   Brown the meat for a few minutes, until no longer pink.
   Add about 1 tbsp of Hoisin sauce per serving and sti-fry for about 2 minutes.
   Add the broccoli (I add it raw, I like my veggies in stri-frys on the crunchy side, but you can blanche it first) and stir well and frequently until heated.

   You’re done!

   You could serve it with rice, but why? I think it stands on its own… perfect for a week night dinner.

6. tworster
   April 12th, 2010 at 12:55 pm

   

   Great recipe! Think of writing a book!