AMY MARGULIES - REBELLIOUS RD
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CHOCOLATE ÉPICÉ

2/1/2022

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You could use a lower sugar hot chocolate recipe or mix, or go for the real thing. It is a hot and spicy soothing treat. Warming the body and soul. You are welcome😊

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INGREDIENTS
1-ounce tequila
1/2 ounce elderflower liqueur
4 ounces hot chocolate

​PREPARATION

Heat the hot chocolate until warm. Add the tequila and elderflower liqueur. Stir well. Pour into a mug and garnish with marshmallows
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SPICY TURKEY PASTA

2/1/2022

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This dish calls for whole grain pasta, lean protein, and loads of tomatoes. It is a one-dish meal (though not in the preparation 🙃). This combination will leave you feeling satisfied from the balance of spicy flavors, with fewer carbs, for better portion control and fewer calories overall.
INGREDIENTS
½ medium onion, chopped
4 cloves garlic, minced
1 pound lean ground turkey (or other lean meat or meat substitute of choice)
½ teaspoon kosher salt
½ teaspoon red pepper flakes (more if you really like to spice things up!)
1 Tablespoon basil
½ Tablespoon oregano
28 ounce can diced tomatoes, no salt added
1 Tablespoon balsamic vinegar
12 ounces whole grain pasta
Nonstick cooking spray
Optional toppings: fresh Parmesan cheese, fresh basil leaves, fresh parsley

PREPARATION
Place a large sauté pan over medium heat. Spray with nonstick cooking spray. Add onions and garlic and sauté for 5–6 minutes, until onions start to brown. Add turkey and sauté for about 4–5 minutes, until the turkey begins to brown, stirring frequently to break turkey meat apart. Lower heat to medium-low. Add salt, red pepper flakes, basil, oregano, and tomatoes (with liquid). Stir well and heat another 5–6 minutes, until warm. Reduce heat to low and stir in balsamic vinegar. Prepare pasta according to package directions (make sure to just use 12 ounces for this dish). Place pasta in a large serving bowl, mix in 3/4 of turkey sauce. Top with remaining turkey sauce and optional toppings. Makes 4–5 servings.
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MORNING MUFFINS, ANYTIME

2/1/2022

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A hot steamy muffin has always been one of my favorite ways to start the day. Switching out the delicious yet dense carb, fat, and calorie-laden muffin (MacTaggart’s Market for any Wisconsin peeps☺️) with a couple of savory egg white muffins provides the warming flavors to start your day, with a dose of spice and protein to replenish your muscles and energize your mood. And have it your way — use your favorite combination of ingredients…and, double and triple the ingredients for another dish or two later in the week.
INGREDIENTS
2 cups egg whites or egg substitute
4 cloves garlic, minced
1 cup onion, chopped (tip: caramelize a whole bunch for another dish)
1 bell pepper, chopped
1 cup cooked crumbled chicken or veggie sausage
1/2 cup cherry tomatoes, diced (or 1/4 cup sundried tomatoes)
1–2 cups fresh spinach, washed, chopped (or 1/2 cup frozen, defrosted)
2 cups egg whites or egg substitute
pinch of chili flakes, kosher salt, and freshly ground black pepper
Nonstick olive oil cooking spray or olive oil spritz
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PREPARATION
Preheat oven to 350°F. Generously spray muffin tin with nonstick cooking spray.
Place a non-stick sauté pan over medium-high heat and spritz with olive oil. Add the garlic, bell pepper, onion, and sauté for 2 to 3 minutes. Stir in the sausage crumbles, tomatoes, and spinach and cook for an additional 2 minutes. Place 1–2 tablespoons into each muffin cup. *Option-top with 1 tablespoon of your favorite cheese here (ie. brie, mozzarella, feta).
Next, whisk the egg whites (or egg substitutes) into a medium-sized bowl. Stir in the chili flakes, kosher salt, and black pepper. Pour about 1/3 cup into each muffin cup tin, topping off the veggie mixture.
Bake for 25 to 28 minutes, or until the egg has puffed and comes clean with a toothpick. Cool in muffin tin for a few minutes. Run a knife around the edges to remove the egg muffins. Enjoy while hot for breakfast, a snack, as part of your sandwich for lunch. Add a little salsa or hot sauce for a kick, and/or a tablespoon of nonfat Greek yogurt for a creamy topping. Makes 6 servings; 2 muffins per serving.
Store in an airtight container in the refrigerator to eat within 5 days, or in the freezer for up to a month. To reheat from the fridge, microwave for 30 seconds or until warm throughout. To reheat from frozen, microwave for 45 seconds or until warm throughout.
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OH, THOSE OVERNIGHT OATS

2/1/2022

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😋 Overnight oats are one of the most satisfying breakfasts for a winter morning. Just some easy prep the night before, and you have a steaming fresh bowl of goodness in minutes at sunrise -you do not have to get up quite so early, of course ;), as this could also be lunch.

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INGREDIENTS
1 1/2 cups Old Fashioned Rolled Oats
2 cups almond milk (or desired milk: cow, cashew, or coconut milk)
1/2 teaspoon vanilla extract
3 Tablespoons chia seeds
Optional toppings (ANY combination):
  • 1 Tablespoon natural peanut butter + 1 Tablespoon low sugar maple syrup (or reduced sugar jelly)
  • 1/2 cup fresh berries + 1/4 cup Greek yogurt + 1 teaspoon honey
  • 1/4 dark chocolate chips or cacoa chips + 1/2 cup sliced banana
  • 1/2 cup diced apple +1 Tablespoons honey + cinnamon
  • 2 Tablespoons chopped pecans + 1/2 cup sliced banana + honey drizzle

PREPARATION
In a medium bowl, combine oats, milk, vanilla and chia seeds. Pour oat mixture into 6 small storage containers and cover with a lid.
Place in fridge overnight.
Remove lid and heat each serving for 1–1 1/2 minutes in the microwave, stirring halfway and adding more time as needed.
Top with your favorite combinations, stir and enjoy! Makes 6 servings.
*Just want one serving? Go with 1/6 of all listed ingredients!
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    THE REBELLIOUS RD

    As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.

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