Tuesday Toast with Jen Gilbert: I Know How to Ride a Bike, But What Do I Eat Before and After I Ride?

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Tuesday Toast with Jen Gilbert: http://jenwellnessforlife.blogspot.com/
Jen is a blogger who was diagnosed with Crohn’s disease in January 2010 and Gastritis in November 2009, all in the midst of a very important year in school.. She shares her story to inspire you and your loved ones to believe that healing is possible, and that you can recover and find wellness in your life just like she.

Running, biking, swimming, dancing, walking… everyone knows about the endless ways to exercise and get your heart rate up. However, not everyone knows the proper foods to eat before and after exercising.

No matter what time of day you choose to exercise, always eat breakfast within one hour of waking up. If you like to exercise first thing in the morning before eating breakfast, it is still important to eat Read the rest of this entry »


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Tuesday Toast with Cake Whiz: Healthy PomPom Flower Cupcakes

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 This week Tuesday Toast is with Abeer from www.cakewhiz.com She is SUPER TALENTED!!! Please check out her website for the BEST cake/dessert recipes and ideas!!! We asked her to make a healthy dessert for our post today. See below and let us know what you think!! :-)

Hellooooooo to all “Suzyeats” readers! My name is Abeer and I write at cakewhiz.com. I have been following Suzanne’s awesome blog for a little while now and when she asked if I can do a guest posting, I was flattered but also quite surprised since her blog is quite different than mine. Don’t get me wrong… we both write about food but her’s is about healthy eating and mine is about well… not so much healthy eating … lol  :S

But, I do like a challenge. I decided to “healthify” a chocolate cupcake recipe and remove the biggest heart devil: BUTTER!  And, then I Read the rest of this entry »


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Tuesday Toast with Meatless Mediterranean: Eggplant, Tomato & Chickpea Stew

Guest Post

Today’s guest blogger: Mary Shaw. http://meatlessmediterranean.blogspot.com 

Mary is a blogger who specializes in Vegetarian or Meatless Mediterranean Meals. She is a writer and vegetarian gourmet cook with great recipes for healthy meals. Please check out her site for other recipes.

This dish was inspired by a recipe from the excellent book Vegetarian Cooking for Everyone by Deborah Madison. But I changed it around quite a bit to reflect my own personal style and preferences. My version is less spicy, more tomatoey, Read the rest of this entry »


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Tuesday Toast: Mimi Cooks— Fish & Rice

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Today’s Tuesday Toast is from MimiCooks (www.mimicooks.com). We thought a fish recipe would be perfect. Many types of fish (i.e. salmon) are rich in Omega-3 fatty acids which help to lower a part of your cholesterol called triglycerides. There is also evidence that omega-3 fatty acids helps brain function as well.  All of the ingredients in this recipe are fresh and many of the benefits have been discussed in previous posts on www.suzyeats.com (ie cumin, tumeric, garlic). Please let us know what you think of the recipe. :)

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This is how I make Sayyadeyeh. There are many recipes for this delicious dish, depending on where you live in the Middle East, but the end product is always delicious and satisfies any fish lover.

Fish Fillet

 

Ingredients: 
 
 
1- 1.5 Pound of  fish fillet. You may use any fish of your choice.
 1.5  Cups long grain rice
 4-5 onions, sliced
 1 Cup canola oil
1 Cup of flour
One teaspoon of : Salt, Black Pepper, Cinnamon, Cumin, Turmeric and a tablespoon of Cardamom 
 
Marinate for the fish:
1/4 Cup olive oil
Juice of one lemon
Salt and black pepper to taste
1 tablespoon of Cumin
Few crushed garlic cloves
 
Directions:
 
Fried Onions
 * Wash the fish well with water. The fish should not have any fishy smell, it should smell like the sea and this means that it is fresh.
* Wash the rice and set aside.
* Prepare the marinate by mixing up all the marinate ingredients. Add the fish and cover the fillets from both sides. Set aside for about half an hour.
* Heat the canola oil in a frying pan. 
* Dip the fillets in the flour to cover from both sides then fry to a golden color.
* Set the fish aside on paper towel to absorb the extra oil.
* Strain the canola oil you used to fry the fish with and use it to saute/ fry the onions. This way you will get the flavor of the fish incorporated with the onions.
* Brown the onions to a nice golden/brown color. Set aside on a paper towel to absorb the extra oil.
* Add the spices to the rice to prepare for assembly.
To assemble:
*Put the onions in the bottom of the pot. 
*Add a thin layer of the spiced up rice. 
*Add the fish fillets. 
*Add another layer of the rice to cover up all the fish. 
*Add water just to cover up the rice.
Fried Halibut Fillets
*Cook on high heat until the water starts boiling. Lower the heat and cook the post on low simmer until the rice is fully cooked. It is just like cooking a pot of rice. It should take about 30-45 minutes to cook. 
* Invert the pot on a platter. Add couple of fried fish fillets on top and garnish with fried pine nuts or fried slivered almond or both.
Serve hot next to green salad or tomato salad mixed with parsley and cucumber with tahini sauce.
Enjoy!


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Tuesday Toast with MimiCooks: Roasted Vegetables

Guest Post

Today’s guest blogger: Summer aka MOM from MimiCooks. http://mimicooks.com She is a blogger who specializes in Mediterranean and Middle Eastern Meals. She has numerous healthy recipes and was recently featured on Easy2Cook.  Please check out her site for other delicious recipes.

Roasted Vegetables

roasted veggies

For this recipe, all you have to do is choose your favorite vegetables or seasonal vegetables, wash and cut and place in a baking pan, mix with some oil, salt and black pepper then bake in a 450 degrees Fahrenheit oven until tender and the vegetables have a nice color, around 45-55 minutes. Serve hot or at room temperature as a side dish next to any meat , fish or poultry dish or by itself with rice or pasta on the side. You may add ginger or any other type of your favorite spices to make it your own recipe.


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