Get in the Kitchen this Spring Break

Samah Dada

CalTV Entertainment

Spring Break is around the corner, and what better way to celebrate this break from school and work than getting in the kitchen to whip up some great tasting food?

With the chaos of school, work, and life in general, we often have to make sacrifices when it comes to food. The phrase “grabbing a bite” has literally turned into just that… grabbing a very sad, very unhealthy, very unsatisfying bite. We pick up whatever is most convenient (and we all know the words convenient and healthy don’t always go together), eat it on the way to class or in the car, and are off on our merry ways.
In these quick bites that we grab, we all sacrifice food that both tastes good AND is good for you.
But with spring break, we can relax at home (or on vacation), enjoy good food and great company. I know I’ll be spending some time in the kitchen this break, ready to create some healthy foods and treats to enjoy. Here are some ideas for you to do the same.
Avocado & Egg Breakfast Pizza
Pizza for breakfast is just never a bad idea…unless it’s filled with heavy cheese, grease, and thick tomato sauce.
..So I guess it’s always a bad idea unless it’s this pizza! 
Skip the cheese and tomato sauce and opt for this healthy pie full of good fats and Omega-3s.

Wheat flat bread/pita
Juice from 1 lemon
1 ripe avocado
1 organic egg
Sea salt to taste
Pepper to taste
Chili flakes to taste
Ground cumin to taste
Cumin seed to taste
Extra virgin olive oil to taste

Toast pita until desired crispness, spread mashed avocado on the pita, drizzle with lemon, olive oil and spices, place egg cooked to your liking on top and ENJOY!

Salmon, Arugula, and Couscous Salad
A nice bowl of salad is great to enjoy anywhere. Try this power salad with delicious salmon and mediterranean couscous, all over a bed of fresh arugula.
Salmon Salad portrait2
3/4-pound piece fresh salmon fillet, cut from the thick center portion, skinned, at room temperature
1 tablespoon olive oil for the fish and about a tablespoon for the pan
Juice from half a lemon
1 cup uncooked couscous
1 cup water
1/4 teaspoon salt
1 tablespoon butter or olive oil
5 ounces baby arugula
1/2 cup sweet grape tomatoes
1/4 cup golden raisins
2 tablespoons capers, rinsed and drained
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic, red wine, or sherry vinegar
1 small shallot, minced
Kosher salt
Fresh ground pepper
Brush salmon with olive oil, season with salt and pepper. Heat olive oil on skillet, add salmon and reduce heat to medium. Cooke 3-4 minutes one side, and same for the other. Transfer to a plate, squeeze lemon, cover with foil.
In the meantime, bring 1 cup water, 1/4 teaspoon salt, and 1 tablespoon butter to a boil in a small saucepan. Add couscous, stir quickly, cover, and take off the heat. Allow to rest for 5 minutes and then stir.
In a small bowl, whisk together olive oil, vinegar, and minced shallot. Season with salt and freshly ground pepper, to taste.
Put arugula in bowl, add couscous, add salmon.
Chile Lime Shrimp Kabobs
I can think of few things better than BBQ-ing with friends and family over spring break..especially if you’re making something this tasty and easy to make. 
_DSC8897 800
Marinadejuice and finely grated zest of one lime
2 tablespoons olive oil
1/2 tsp cinnamon
1/2 teaspoon sea salt
1/4 tsp pepper
1 finely minced shallot
1 tsp crushed chili sauce
Remaining marinade
1/4 cup honey


Mix together well and add to a large zip-loc bag along with the shrimp. Let shrimp marinate for 20 minutes before placing them on skewers with fresh pineapple and red pepper chunks.
Simmer for a few minutes.Place the kabobs on very hot preheated grill until the shrimp are fully cooked (3mins). Brush the glaze onto the kabobs while grilling.
I hope I’ve inspired you all to get in the kitchen/BBQ and make some great food this spring break! Enjoy and eat well.
Recipes & Images courtesy of FitSugar,, and

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