Quinoa Fried Rice


Prep Time: 15 Mins      Cook Time: 15 Mins


  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, peeled & minced
  • 1 small onion, diced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons low sodium soy sauce
  • 2 green onions, chopped
  • Sriracha, for serving

Here’s what you do:

  • Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 1-2 minutes per side, flipping only once. Let cool before dicing into small pieces.
  • Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, about 4-5 minutes.
  • Add broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  • Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  • In a small bowl mix ginger and soy sauce then add to wok, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
  • Stir in green onions and eggs.
  • Serve immediately!

The Best Beet Dip: recipe by Kayla Itsines


This dip is delicious served with warmed up wholemeal pita slices. The greek yoghurt helps to cut through the sweetness of the beets and really makes this dip a knockout!

450g beets, roasted
½ cup walnuts, chopped
2 tbs greek yoghurt
1 tsp balsamic vinegar
1 tbs dill, chopped
Salt & pepper


  1. Process all ingredients in a food processor until smooth.
  2. Top with a small drizzle of extra virgin olive oil.

Egg White Scramble in 7 Minutes

egg scramble-fit2commit


1 cup  100% Liquid Egg Whites (approx. 4 large eggs)

1/4 cup  Diced Orange Bell Pepper

1/4 cup  Diced Red Bell Pepper

1/4 cup  Diced Red Onion

1/4 cup  Diced Roma Tomatoes (optional)

1/4 cup  Sliced Avacado (optional)

1 Slice 100% Whole Grain Fiber Bread (Optional)

Cracked Black Pepper (Optional)

Directions: In a pan, sautee peppers and onions on medium heat for 2-3 minutes. Add egg whites to pan and cook for another 2-3 minutes. Top with avacado & roma tomatoes.. and you’re done! Ta Da!

Here is one of my favorite Asian kale salad recipes from Cookie + Kate:

Chopped Kale Salad with Edamame, Carrot and Avocado

salad kale
Prep time:  20 mins
Total time:  20 mins
Serves: 4
A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish.
  • 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
  • fine-grain sea salt
  • 1 cup chopped snow peas (slice off tough ends first)
  • 1 large carrot, peeled and ribboned with a vegetable peeler
  • 1 small red bell pepper, deseeded and chopped
  • 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
  • 1 avocado, pitted and sliced into small chunks
  • 1 large shallot, finely sliced
  • handful cilantro, chopped
  • handful Thai basil (or regular basil), chopped
Tamari-Ginger Vinaigrette
  • ¼ cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
  • 2 teaspoons lime juice
  • 3 garlic cloves, pressed or minced
  1. Use a chef’s knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.
  2. To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.
Yields 2 enormous salads or 4 medium.
STORAGE SUGGESTIONS: Leftovers will keep well in the fridge for a day or two.
*MAKE IT GLUTEN FREE: Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your salad to be gluten-free, be sure to pick a gluten-free soy sauce.

Blood Orange Skinny Marg

Serves 2


2.5 oz 100% agave tequila (Espolon is one of my favs)

4 Limes

2 Lemons

Juice of 1 blood orange or 1 grapefruit

1 tbs or raw organic honey or 1/2 packet of Stevia

2 Handfuls of ice

2 Sprigs of rosemary for garnish

*Combine all ingredients, minus garnish, in a cocktail shaker (if you don’t have one go get one your a freaking adult). Shake it like a Polaroid picture. In a cocktail glass, strain contents over fresh ice. Garnish with rosemary sprig.

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