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Posts Tagged ‘picture book recipe’

October 3rd, 2022

Blog, Crepes, Fish, How To & Tips, Leftovers

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Tuna and Provolone Cheese Crepe Picture Book Directions

Last post showed how to make fully flavorful Fresh Crepes with Nut Butter, Jam, Yogurt & Whipped Cream all very easily. Like I mentioned this summer in Killer Versatile Active Life Power Food: Fresh Crepes with Picture Book Recipe, crepes are incredibly versatile – way more versatile than regular syrup-sucking flapjack pancakes.

And crepes make for great “on-the-fly” food. I made a stack of crepes before taking off across the country this summer. On that trip, I loved keeping my foot on the gas to take in all I could about our wonderfully vibrant country. Those crepes worked great for making lunches that I enjoyed rolling on the road, like the ham, cheese and mustard crepe shown above.

I made that crepe no-kidding while gassing up the car and, therefore, didn’t take pictures. When I got home, though, I shot this easy to make Tuna and Provolone Cheese Crepe that you can make either as shown below or by substituting the tuna and provolone cheese with any meat, vegetable and cheese you like. Imagination and flavor rule!

Here’s what I used to put together this Tuna and Provolone Cheese Crepe: leftover pan cooked tuna, provolone cheese, mustard and crepe.

Tuna and Provolone Cheese Crepe Ingredients

I started by spreading mustard on the crepe, laying on a slice of provolone cheese and hand-pulling apart pieces of leftover cooked tuna on half the crepe.

Spreading mustard on a crepe and topping with provolone cheese & cooked tuna

Warm the topped crepe in the microwave oven for 20 seconds.

Warm the crepe in the microwave oven for 20 seconds

Take the warmed crepe out of the microwave oven and fold the cheese only covered half over the tuna covered side and…

Fold the warmed crepe one half over the other half

…enjoy!

September 26th, 2022

Blog, Breakfast, Crepes, Cycling Food, Fitness Food, Hiking Food, How To & Tips, Running Food

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Fresh Crepes with Nut Butter, Jam, Yogurt & Whipped Cream

Last post – I know, quite a while ago – showed how to make fresh crepes, which are just as easy to make as flapjack pancakes but are way more versatile, as shown with just a few examples above.

Whether you use your own crepes or pre-made store bought crepes, the top middle version, filled with nut butter and jam and topped with yogurt and whipped cream is very easy to make, killer flavorful and great power fuel for any kind of strenuous activity because of its combination of simple “get up and go!” sugars from the jam and cookie spread (optional), complex carbs from the flour in the crepe, protein from the egg in the crepe, Greek yogurt and nut butter, and fats from nut butter, yogurt (if you use whole milk yogurt) and whipped cream.

Here’s what I use to put together a crepe like this: homemade crepe (which can be substituted with a prepared, store bought crepe), then from left to right: whole milk Greek yogurt, almond butter, cookie spread (optional – I love both added flavor and light crunch!), jam, raisins and whipped cream.

Crepe with nut butter, jam, yogurt and whipped cream ingredients

Start by spreading nut butter, cookie spread (optional) and jam down the middle of the crepe.

Spreading nut butter, cookie spread and jam down the middle of a crepe

I fold over one of the crepe thirds and add a dab of nut butter to the middle of that third and then fold over the opposing third, as shown below, to keep the crepe folded in place when I warm it in the microwave oven.

Using nut butter to keep the folded crepe thirds together when warmed in the microwave oven

Warm the filled crepe in the microwave oven for 20 seconds.

Warming the filled crepe for 20 seconds in the microwave oven

Finish buy topping the warmed crepe with yogurt and whipped cream.

Finishing with a good shot of yogurt and whipped cream

This crepe just by itself is great. Here’s how I have it before a good crunch on the bike that keeps me satisfied completely with no need to refuel on the fly for distances of 30-50+ miles with plenty of North Carolina hills along the way.

Pre-ride crepe with nut butter, cookie spread, jam, yogurt and whipped cream

May 1st, 2017

Anti-Inflammatory Foods, Cooking Technique, Vegetables

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Picture Book Directions Show How to Microwave Cook Fresh Spinach

The most important tip regarding spinach is that the less you cook it, the more you retain its flavor, texture, and terrific nutritional value – high in the oil soluble vitamins A, E and K and water soluble vitamins B2, B6 and C as well as rich iron and magnesium content. There’s just no comparison between quickly cooked fresh spinach and spinach that’s been cooked to a very distasteful mushy mass. (My favorite source for spinach’s nutrition and health benefits is The World’s Healthiest Foods: http://whfoods.org/genpage.php?tname=foodspice&dbid=43)

The second most important tip: to avoid an unpleasant crunch on the sandy soil spinach grows in, always give fresh spinach a Read more »

December 6th, 2016

Anti-Inflammatory Foods, Anti-inflammatory Recipes, Cycling Food, Fitness Food, Nutrition, Vegetables

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Kale Teriyaki Picture Book Recipe

Dig kale? I didn’t until only a few years ago, but now I’m a big fan, especially when it’s made the way you see here!

Nutritionally, kale rates highest along with collard, turnip, and mustard greens, Swiss chard, and upland watercress with a score of 1000 on the Read more »

November 10th, 2015

Blog, Snacks, Vegetables

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Brussels Sprouts Chips – Flavorful Alternative to Bagged Chips & All in Pictures

Brussels sprouts chips are an excellent quick, flavorful, and much more nutritious alternative to commercially bagged chips.

The hardest part about making these great tasting chips – and it’s actually not hard at all; it just takes a little time – is peeling the sprout leaves as shown above. After that, it’s just add oil, broil & enjoy!

Microwave Cooked Corn on the Cob – Incredibly Easy, All in Pictures

Aside from being incredibly quick and easy, cooking corn in the microwave oven as shown in the picture book recipe you can get here is probably the best way both to maximize corn’s flavor and nutritional value as the corn cooks inside its own husk.

Here’s what you need to cook corn on the cob in the microwave oven.

Needed to Make Microwave Cooked Corn on the Cob Read more »

August 28th, 2015

Blog, Vegetables

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Stove Cooked Corn on the Cob: Quick, Easy, and All in Pictures

Fresh, crisp corn on the cob; it’s a summer staple and very quick and easy to cook on the stove.

Here’s all you need.

How to Take Microwave Cooked Kale From Simple to Exciting – All in Pictures

Last time I showed how to cook kale in the microwave oven, which is a great way to prepare kale both to maximize it’s flavor and not just retain but even boost its terrifically nutritional properties. But eating kale all by itself? Not for me.

So, here’s how to take microwave cooked kale from simple to exciting, which really is an example of just how easy – and flavorful – improvising in the kitchen can be. What I mean specifically regarding this recipe is that all the ingredients you see below or in the full picture book recipe you can download by clicking any picture on this page are just suggestions. Sure, they taste great together – for me. But what about you? You might not like onions or chickpeas (I used to not be a chickpea/garbanzo bean fan at all). Fine. Don’t use them, or substitute them with something else you do like, for example, chopped red – or any color – bell pepper, kidney beans, sun dried tomatoes, cucumber; you get the picture. Read more »

February 7th, 2015

Blog, Vegetables

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Resetting New Year’s Resolutions & Microwave Cooked Kale In Pictures

I laughed the other day when I heard that February 1^st is becoming the new start date for New Year’s resolutions. But then after I let the idea sink in, it began to make sense. By February 1^st, the winter holidays and their tempting, flavorful excesses are all over. The football playoffs are over – or sometimes just about over. We’re starting to look at least somewhat more optimistically toward the light of spring at the end of the dark tunnel of winter. So, why not make February 1^st a much more fitting start date?

Regarding that new start date and the desire among most to eat better, how ‘bout looking at what kale has to offer? Kale has a lot going for it in that it’s flavorful, versatile, easy to prepare, and richly nutritious (you can click the graph below for a link to The World’s Healthiest Foods for more detailed information.)

Baked Kale Chips – Flavorful, Nutritious, and All in Pictures

I don’t know what you chose for your new year’s resolutions, but I did see online that losing weight, getting fit, and eating more healthy foods are 3 of the top 10 resolutions people make. I know from personal experience those 3 resolutions are about the toughest for anyone to start let alone maintain for any meaningful period of time because they involve lifestyle change, which means changing the way we’ve become comfortable living – even if that comfort means doing things that are not at all good for our body and our minds. Read more »