Jun
12

Hey you! Yes, YOU! I like you… a lot. You brighten my day.

I feel so lucky to have such incredible readers; readers who make me feel amazing and inspired every single day. Many of you have been tweeting with me or posting on my Facebook page letting me know which recipes you’re loving, or what’s inspiring you to cook. Some of you have even sent me an email saying how my recipes have encouraged you to eat healthier. You are all so sweet and I’m OVERJOYED that this blog has inspired you.

I don’t know what to say other than… THANK YOU! It’s appreciated more than you know!

Now, let’s talk about quesadillas.

I love them. Adore them. Salivite over them! Yeah, I’m pretty weird but you’re probably okay with that by now if you’re still reading this.

Quesadillas are a traditional mexican dish that usually involves cheese and a savory mixture of vegetables and/or meat. They’re one of my favorite meals to put together at the last-minute because it involves throwing delicious combinations in a tortilla and toasting or frying it until crispy and golden brown. These days the traditional quesadillas have evolved into something wonderful: breakfast (or dessert) quesadillas!

It’s as simple as this: I am obsessed with the peanut butter and banana combo. Typically when I’m in a rush I put the duo on an english muffin and barely remember inhaling my breakfast, but I was getting a little bored with that. So instead of the usual, I thought I’d make it interesting by making peanut butter and banana quesadillas and adding in seasonal, ripe strawberries for a sort of PB&J twist.

My mind was BLOWN AWAY after one bite. In all seriousness, yours probably will be too.

If you’ve never experienced the peanut butter, strawberry, and banana combo–prepare to be amazed!

First of all–the strawberries in the quesadilla! They almost taste like they were roasted–exploding with flavor and juicyness from the heat. It reminds me of a peanut butter and jelly sandwich, except with a fresh, more interesting appeal. The crunch of the tortilla and the warm, creamy peanut butter makes me wish I could go back to grade school and demand ask nicely for this in my lunchbox.

When making quesadillas I always use whole wheat-low carb tortillas because I love the nutty flavor of them, plus whole grains keep you fuller, longer. I recommend using Joesph’s Tortillas, but any whole grain tortilla would work well. This also would be an optimal pre or post-workout snack or meal because of the good carbs and healthy fats.

Additionally I HIGHLY recommend trying this for dessert. It’s pretty guilt-free, perfect for sharing, and kids will even love them. Plus they are vegan, and you could certainly make them gluten-free by using GF tortillas.

The possibilities are endless! Think about it.

Wouldn’t replacing nutella for peanut butter be dreamy? Or perhaps sprinkling in a few mini chocolate chips? What about dipping them in a warm chocolate sauce?

THAT could be like tasting a little bite of heaven. But those are just suggestions, feel free to get creative!

As requested, nutritional information is included.

Just please note that after this quesadilla, you’ll never want to settle for a traditional PB&J again. If you try them, be sure to let me know what you think.

Peanut Butter, Strawberry, & Banana Quesadillas
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: 1/2 quesadilla
  • Calories: 263
  • Fat: 11g
  • Carbohydrates: 36g
  • Sugar: 9g
  • Fiber: 4g
  • Protein: 8g
Recipe type: Breakfast, On the Go, Healthy, Snack
Prep time: 
Cook time: 
Total time: 
Delicious breakfast quesadilla stuffed with peanut butter, bananas and fresh strawberries. A great on the go breakfast.
Ingredients
  • Cooking spray or butter
  • 2 tablespoons natural creamy peanut butter
  • 2 whole grain tortillas
  • 1 large ripe banana, sliced
  • 4-5 strawberries, sliced
  • 1/8 teaspoon cinnamon (if desired)
Instructions
  1. Heat a medium skillet over medium high heat and spray pan with cooking spray.
  2. Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
  3. When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters.
  4. Serves 2-4.
Notes
For a dessert version try adding 1 teaspoon of mini chocolate chips in
Serve with honey, maple syrup, vanilla greek yogurt, or chocolate sauce
Try with different nut butters, nutella or almond butter would be good
The nutritional information below is based on using a flour tortilla. Using a low carb, whole grain tortilla would lower the calories and carb count. It would also increase the fiber.

May
02

Guess what Saturday is?

Cinco de Mayo!

Guess what we do?

Stuff our face with Mexican goodness and guzzle skinny margaritas. Duh.  

Don’t act like you’re not intrigued with breakfast enchiladas. Psssstt… they’re healthy too! The guys who taste tested these for me even approved, buuuuttttt I have a feeling Paula Deen would not. Sorry Paula, we’re saving our calories for margaritas.

Let’s be honest with eachother for a moment. There is no pretending that we won’t chase down everything with alcoholic beverages come Saturday. Margaritas with breakfast? Why not? it’s Cinco de Mayo and I love to pretend I’m Mexican! Come on, we know how this holiday works… and how painful Sunday is going to be.

Forget about hangovers. Focus on a breakfast that gets you ready for a day full of delicious chips and guac. Since Cinco de Mayo happens to be this Saturday (and because I prefer a week full of celebrations), I thought I’d share this with you a little early.

I had been thinking about breakfast enchiladas for quite sometime. More like dreaming about them every night. Anyway I decided to wrap the traditional huevos rancheros breakfast (eggs + beans) into tortillas and load them with delicious business (also known as red sauce and avocados). 

I’m really happy with that decision because I now want to eat these everyday for the rest of my life. And I can do that because they only have about 230 calories per enchilada. Yes!

Let me break it down for you.

Whole wheat tortillas (because we’re healthy whole grain eating people, duh).

Fluffy scrambled eggs (with mostly protein packed egg whites).

Refried black beans.

Jalapeno.

Cilantro.

Red peppers.

Low fat cheeeeeese.

Uhhhh can I just tell you that basically these enchiladas are made from the best stuff on earth?

This is the fun part. The delicious business.

We combine the things I dream about into the tortillas. Drizzle with LOTS of red sauce, and roll them up tight. Time to pop in the oven and get ready for a tastebud party in less than 30 minutes. 

To be honest, enchiladas never disappoint me. And these certainly wont disappoint you.

 

Skinny Huevos Rancheros Breakfast Enchiladas

6 whole wheat tortillas (I like low carb, or you could also use corn tortillas to make these gluten-free.)

2 whole eggs + 6 egg whites

1 can (16 oz) good red enchilada sauce

1 can (16 oz) refried black beans

1/2 red bell pepper, diced

1/2 cup cilantro, chopped

1 jalapeno, seeded and diced

3/4 cup low-fat cheese (I like colby jack or mexican)

Pinch of salt

Black pepper

1 tomato, diced

1/2 avocado, diced

6 tablespoons fat free sour cream

 

Directions 

  1. Preheat oven to 350 degrees F. Combine refried beans, diced red peppers, cilantro, and jalapeno together in a large bowl; set aside. In a medium bowl beat your eggs together. Coat large pan with non stick cooking spray and add your eggs. Let eggs set around the edges, and then begin to stir every few seconds, until eggs are barely set and still fluffy. Sprinkle with a dash of salt and pepper. Remove from heat and set aside.
  2. Place your tortillas on a microwave safe plate and microwave for about 20 seconds. Next, coat 11×7 inch pan with nonstick spray.
  3. Next fill each tortilla the following way: spread 1/4 cup of black bean mixture in the middle of each tortilla, add 2 heaping tablespoons of scrambled eggs, 1 heaping tablespoon of cheese, and 2 tablespoons of enchilada sauce. Roll each tortilla up one by one and place seam side down in the baking dish. You will end up with 6 tortillas.
  4. Pour remaining enchilada sauce over the top of the rolled tortillas, then sprinkle remaining cheese on top. Bake 25 minutes. Let stand a couple of minutes, then sprinkle with extra cilantro, tomatoes, and avocados. Add 1 tablespoon of sour cream on top if desired.

Serves 6 

Notes:

  • You could certainly use all egg whites if desired to cut more calories from the recipe
  • These would also be delicious with a green chili enchilada sauce
  • To make gluten-free, use corn tortillas
  • For another great, healthy enchilada recipe, check out my black bean chicken enchiladas

 

Nutrition facts

Calories 228
 
Total Fat 7g
Saturated Fat 2g
Monounsaturated Fat 3g
Polyunsaturated Fat 1g
Total Carbohydrate 31g
Dietary Fiber 5g
Sugars 2g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

* I used SweeterSpoon.com to calculate the nutritional information


Apr
11

I have some very important information to share with you.

I’m on a no pie diet. The importance of that statement can’t be questioned.

Does this mean you won’t see sweet recipes? Nope, it just means I’m going to bake and eat brownies, cookies, and homemade pop-tarts instead. Pie baking is saved for special occasions only (otherwise my thighs would hate me). Wait, my half-birthday is coming up! That’s a special occasion… right? More pie please!

Focus Monique. Obviously we’re not taking about anything sweet here. What we are talking about is a Sweet Potato & Chicken Mexican Stir-Fry that you’ll want every day for the rest of your life. Facts only.

Read more.


Apr
03

I seriously need a vacation.

A place where I can go to have both a delicious experience and a delicious time. I just want to eat all day and bask in the sun. Hmmm… Mexico? They may have Cartels, but that won’t stop me. Homemade guacamole, fresh pico de gallo, cheese on everything. Yes please! But wait, I can’t forget about those warm salty tortilla chips. Note to self: warn dates of obsession with tortilla chips so they don’t touch the bowl.

There’s just so much comfort in the simplicity of good Mexican food.

My obsession with fish tacos began last summer when my Godfather and I went to the local Minneapolis food truck, Barrio. They happen to be known for their tacos & tequila. (Hell yes!) We spent nearly a half hour waiting in line under the beating sun. I can tell you that it was absolutely worth sweating for. The fish was beer battered, fried crisp to perfection, then wrapped between a corn tortilla and topped with a creamy slaw. I put a little habanero salsa in mine too. Such a delicious experience.

 

Read more.


Feb
23

I had oatmeal, a chocolate protein shake, and broccoli for dinner tonight. Wait… what?! Yes, it’s that time of year. Warm weather is on its way, and soon I’ll be spending my days in oversized sunglasses and a bikini. That’s my plan.

I’m getting ready by eating simple meals, but that only gets you so far. I’ve also been attending hot yoga classes. I’m really hoping the next time I go the guy next to me doesn’t smell like Campbell’s chicken noodle soup. Broth sweat is not cool dude!

Anyway, I’m getting prepared and I’m sure you all can relate. This is real life. I know you want chocolate cake and fluffy cream cheese frosting… I do too. But let’s just play it cool this weekend, okay?

Time to hush up and make some healthy, delicious chili!

 

Read more.


Jan
15

I don’t know why but drinking a large cup of hot cocoa before bed makes me incredibly happy. Just one of my newfound obsessions. Other things I’m into lately consist of cinnamon roasted almonds, smiling at everyone I see, working out to this song, and avoiding traffic at all times. At one point this week I was contemplating buying a bus so I could ride the shoulder. It was the only solution I could think of until I discovered the DC Metro. Good news: since I won’t be purchasing a bus, you are still safe on the road.

Besides that I’ve been mega busy! Meeting fabulous new friends, working out at 5am (it has to be done), and working on my 23 things list. I’ve got a couple checked off.

It’s restaurant week in DC as well, which means I finally got to experience lobster for the first time. Baklava too! Finally the world makes sense to me.

…I went on a date too. But that’s a different story for a different time.

We’re here to focus on Burgers people. Simply good and totally dreamy! I’m just looking out for you. 

Read more.


Dec
01

Lettuce wraps in December? What’s up with that?

They happen to be really incredible and despite my efforts to use Turkey Day leftovers, it didn’t happen.  After my battle with the flu, I didn’t want anything heavy. I know your body needs a break from that comfort food too! Lettuce wraps with sassy sauce and delicious toppings might do the trick.

I made these lettuce wraps once before for some guys. There were not any leftovers. Why do guys love buffalo sauce so much? It’s a little mind boggling.

Read more.


Nov
17

Thanksgiving comes with family chaos and a ton of laughter.

The end result is learning that no family is perfect.  You’re not either.  Yep, we’ve got some pretty funky quirks! It’s all apart of Thanksgiving though – The crazy aunts. Drunk uncles. Awkward cousins.  Happy bellys. Warm pumpkin pie. Catching up.

What were you thankful for last Thanksgiving? Chances are this year is different. You’ve had 365 more days. Things have changed for you and me, big time! Did you get a new job? Did you meet someone special? Did you have a baby? Did you live through a tragedy? Did you reach a goal?

Write it down! Savor it. Close your eyes, reflect and smile for just a moment.

The truth is, you’ve got to appreciate it all. Cherish it even. This is your history; these will be your memories forever. Celebrate with turkey, wine, and good pie!  Drink and eat for your accomplishments and other’s ambitions! Don’t forget to take plenty of snapshots. Be sure to remember it.

These moments will never come again. Maybe that’s what makes them so beautiful.

Read more.


Nov
01

 

Was it you who ate all the leftover candy from Halloween?  Did you rummage through your child’s bucket to find your favorite kind?  Did you promise to eat just one piece, but indulged in about 17?  No willpower?

I’ve totally been there.

We need to pull it together.  How about a cure for that Halloween candy hangover?

This Asian Edamame Salad should do the trick. It’s full of good nutrients your body will love.  This salad is ultra healthy and amazing over a bed of lettuce or even some black beans.  It includes a soy sauce, garlic and ginger dressing that you’ll devour.

Read more.


Oct
16

Do you ever have those days where you want to do absolutely nothing, yet you have a to-do list that you can’t wrap your brain around?

That’s me right now.  Stuck in a moment of laziness slash relaxation.

It feels good to stop the noise for a moment and let my brain actually think.  Happy thoughts of soup.

Tomorrow seems like a better day to get things done anyways, right?

Today is a good day for movie watching or a fall bike ride.  Even better for carving ridiculous things into pumpkins. Seriously, who started carving pumpkins anyway?

Sticking a knife in a vegetable and carving faces in it is totally random.

What would you do if I asked you to carve an apple? Not normal.

Read more.

 
 
Simple Share Buttons