Here are a few recipes that were featured on Breakfast TV in Toronto December 31, 2009. Start your Year off healthy. Eat like an Olympian!

Omelette with mushrooms, bell pepper, asparagus and aged white cheddar

Ingredients:

2 eggs

2 egg whites

1/8^th tsp salt and pepper

1/3 cup diced onion

2 tsp vegetable oil

1 tsp crushed garlic

1  large oyster mushrooms diced

¼  roasted red bell pepper diced

2 asparagus (steamed and diced)

1 oz grated old white cheddar cheese

Directions

1.  Combine whole eggs and egg whites with salt and pepper.

2.  In 8” skillet pan saute onion in oil until tender.  Add garlic and mushrooms and saute for 3 minutes.  Add roasted pepper and asparagusRoast vegetables just until cooked about 25 minutes, turning occasionally.  Remove garlic and set aside. Dice all vegetables except for garlic

3.  Pour egg mixture into pan sprayed with oil.  Cook on medium heat just until half done.  Add some of the vegetables and cheese and cook just until eggs are set.  Flip in half and continue cooking for 1 minute.  Garnish with remaining vegetables and  some extra grated cheese.

Oatmeal with dried apricots, cranberries and fresh fruit

Ingredients

1 1/3 cups large rolled oats

1 ½    cups water

1 ½ cups milk

salt

1 Tbsp maple syrup

1/3 cup chopped dried apricots

1/3 cup drained cranberries

Directions:

1. Bring the oats and  water to a boil in a medium saucepan. Reduce the heat to low, cover and simmer for  10 minutes.  Add the milk and continue to simmer stirring until the oatmeal is cooked and the liquid has been absorbed.
2. Remove from the heat, add the maple syrup.
3. Add the dried fruit just before serving.  Garnish with sliced banana and extra milk.

Udon Noodle Soup with Chicken and Shrimp  (pour at table)

Ingredients:

4 oz skinless boneless chicken thigh, diced

8 oz raw shrimp, peeled, deveined and chopped

2 tsp oil

2 tsp minced fresh ginger

2 tsp minced fresh garlic

2 cups sliced bok choy

½ cup sliced snow peas

1 cup bean sprouts

6 oz fresh udon noodles

6 cups chicken or beef stock

2 Tbsp low-sodium soy sauce

2 tsp sesame oil

Garnish

2 large green onions, chopped

3 Tbsp chopped cilantro or parsley

Directions:

1. Spray a non-stick wok or large non-stick saucepan with cooking oil. Add the oil, chicken and shrimp  and cook over medium-high heat for 4 minutes, or until the meat is barely cooked through. Add the ginger and garlic and cook for 1 minute. Set aside.
2. steam the bok choy, snow peas and bean sprouts for 1 minute. Set aside
3. Boil the udon noodles set aside
4. Bring the stock, soy sauce and sesame oil to a boil in a large saucepan. .
5. To the soup bowl: add the shrimp and chicken mixture along with vegetables and udon noodles  Bring to the table
6. Waiter pour the hot soup over top and garnish with green onions and cilantro

Quinoa greek salad with steamed salmon and feta cheese tzaziki sauce

Ingredients:

2 cups chicken or vegetable stock

1 cup quinoa

½ cup diced red bell pepper

½ cup diced green bell pepper

½ cup diced English cucumber, skin on

¼ cup chopped green onion

¼ cup sliced black olives

¼ cup diced red onion

²/³ cup light feta cheese, crumbled

1 ½ tsp grated lemon zest

¼ cup freshly squeezed lemon juice

3 Tbsp olive oil

1 tsp minced fresh garlic

1 tsp dried basil

½ tsp dried oregano

pinch freshly ground black pepper

¹/³ cup chopped fresh basil or parsley

Directions:

1.Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium low, cover and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Transfer to a large serving bowl and set aside to cool.

2. Add the red and green pepper, cucumber, green onion, olives, red onion and feta cheese to the cooled quinoa.

3.  Whisk the lemon zest and juice, oil, garlic, dried basil, oregano and pepper in a small bowl. Pour the dressing over the quinoa mixture and toss to coat well.

4.  Steam or grill the salmon.

5.  Sauce:  puree all ingredients until smooth.  Pour over top salmon and serve with quinoa.

Tzaziki sauce / Feta cheese sauce

2 oz feta cheese

2 oz light cream cheese

2 tbsp light sour cream

2 tbsp light mayonnaise

3 tbsp chicken stock

½ tsp garlic

4 tsp lemon juice

½ tsp dried basil

1.  Puree sauce ingredients.  If too thick, add more stock