Migas - Fit Foodie Style

One of my favorite restaurants in my hometown of Louisville, KY is the North End Cafe. They make the BEST pancakes ever! But if I'm in the mood for eggs I almost always go for the Migas.
Apparently Migas means crumbs in English and there are several different versions. The one at North End is 3 scrambled eggs, blue corn tortilla chips, jalapenos & cheddar cheese served with salsa and home fries. Here is my Fit Foodie version:

MIGAS

3 egg whites - scrambled

2 pieces center cut bacon (Vegetarians - omit or use veggie bacon)

2 tbsp. diced onion

2 tbsp. diced red pepper

2 tbsp. diced green pepper

2 tbsp. diced yellow pepper

1 broken up hard taco shell corn tortilla (or crushed tortilla chips totaling 55 calories)

1/2 oz. shredded Cabot Light Pepper Jack cheese (or any cheese totaling 35 calories)

4-5 pickled jalapeno rings

Cook your bacon and drain well. If you are using pork bacon leave a little bacon grease (just enough to coat the pan) and add peppers and onions. Cook until onions are translucent. Tear the bacon into chunks and add back into pan. Scramble 3 egg whites and season with salt and pepper. Add crushed tortilla and jalapeno to pan with bacon, peppers and onions. Cook for one minute. Add in eggs and scramble into mixture. When eggs are almost done add in shredded cheese, remove from heat and place a lid on to melt the cheese.

One hefty serving - 200 calories!

You may serve with salsa, guacamole or sour cream!

Sweet Potato Carrot Ginger Soup...

One of my very first entries when I started this blog (almost 2 years ago!) was this soup. Today I made it a little differently and I think it's my best batch yet. So I decided to re-share one of my most favorite recipes with you. I hope it warms your bellies!

SWEET POTATO CARROT GINGER SOUP

11 oz. sweet potatoes, peeled and cubed (about 3 - 5" long)

10 oz. baby carrots (or whatever kind you have on hand, just make sure they are cut)

3 celery stalks, cut into large chunks

1/2 yellow or sweet onion, sliced

4-5 whole garlic cloves, peeled

5 discs of fresh ginger, peeled about 1/16" thick (grated works too - about 1 tbsp.)

4 1/2 cups of water 

2 vegetable bouillon cubes (or 4 1/2 cups of veggie stock and omit the water & bouillon)

2 tbsp. peanut butter (chunky or crunchy is fine)

2 tsp. cumin

1-2 tsp. parsley flakes

1-2 tsp. red pepper flake (depending how spicy you like it)

salt to taste

Now, here's the easy part. Take all the ingredients EXCEPT the peanut butter and throw it in a large pot:

Bring to a boil and let simmer for about 20 minutes until everything is cooked through. Remove from heat and let sit 20 minutes or so to cool down. You will need either a) blender or b) an immersion blender. If you have an immersion blender you can skip the cooling step. If you're tossing it in the blender you use to make Margaritas you might want to wait until it cools some. Blend the pieces in batches until smooth. Pour back into the soup pot. At this point if the soup is too cold reheat it before adding the final ingredient. 

Once it's warm enough add in your peanut butter, using a whisk to mix it in. This soup is hearty, spicy and a little Thai inspired. I find it best served with extra red pepper flakes and a little chopped peanut for texture. 

This batch makes 7 - 1 cup servings at 112 calories each!