Who doesn’t need some yummy omegas??
I have to say that one great way to get your omega’s in is to eat some tasty wild caught salmon.
Ingredients:
Wild Caught Salmon Fillet
Lemon Juice
1/4 cup brown sugar
2 tbsp Dijon Mustard
2 tbsp fresh dill
sea salt and pepper for seasoning
Directions:
1. Preheat oven to 425 degrees.
2. Season salmon with sea salt, pepper and lemon juice
3. Mix together brown sugar, mustard and dill in a small bowl.
4. Place salmon on baking dish on parchment paper. Spray with EVOO oil spray and spoon mixture over top of the salmon.
5. Bake for 10 minutes (or until cooked through… check at 8 minutes just in case).
YUMMY!!! You are going to love it!
June 13, 2011 No Comments
Spinach Stirfry
I know you are probably sick of the Team Beachbody recipes, but darnit, they keep sending me some awesome ones! Of course I had to mix it up – a) I don’t do tofu and also I don’t do soy sauce.
Here’s a great vegan/vegetarian dish that makes a great side dish for an Asian meal. If you want to kick up the portion size, this tasty stir-fry could serve as the main course—or even the entire meal. Popeye would be proud.
- 1/2 cup low-sodium vegetable
- 1 tsp. grated ginger
- 1 large clove garlic, crushed
- 1/2 Tbsp. molasses
- 1 Tbsp. Bragg’s Liquid Amino or Beef Broth
- 1 10-oz. bag spinach
- 1 12-oz. container mixed veggies, cut
- Dash chili oil (optional)
Mix the stock, ginger, garlic, and Bragg’s in a big bowl and add the vegetables. Marinate for 30 minutes. Heat a wok or frying pan over medium heat. Place veggie mixture in wok and heat until marinade steams, add the molasses last and stir until it’s mixed and warmed through. Add spinach and toss gently over heat until spinach wilts. Great on top of brown rice! Makes 3 servings.
June 7, 2011 No Comments
Green Juice
One of my favorite juices comes from the beautiful Kris Carr and her Crazy Sexy Diet book. Her Make Juice, Not War Green Juice is delightful. She starts her morning with it every day, and this recipe makes 32 ounces. My only problem is that I hate cucumber – can’t get past that. Also am not really a pear fan. So here is my change up for this juice:
2 medium zucchini’s (peeled if you can’t find organic)
4 – 5 kale stalks
4 – 5 romaine leaves
4 celery stalks
1 – 2 big broccoli stems
1 – 2 apples
1″ piece (or less) of gingerroot
Juice all of the ingredients. You can also add spinach, parsley, broccoli sprouts, etc.
Drink and enjoy!
June 5, 2011 No Comments
Cherry Chocolate Bing Energy Drink
So you’ve probably seen the Bing drink at the store. Sure – it’s tasty, but it’s no where near as good for you as this recipe is:
Ingredients:
1 Scoop Chocolate Shakeology
8oz Vanilla Coconut Milk
1 tsp Green Tea Matcha powder
2 tsp Organic Cherry Extract
Ice if desired
Blend and enjoy!!
May 25, 2011 No Comments
Warm Tomato Salad
And easy side – and Dr. Oz recommended, is this warm tomato salad. And this is great not just for me, it’s a healthy meal for my husband. Dr. Mehmet Oz and Dr. Michael Roizen say there are 11 things a man should eat every day –or nearly every day –to keep things running smoothly. As well as being good for the heart, tomatoes decrease risk of arterial aging, heart disease, stroke, memory loss, impotence and wrinkling of the skin, Dr. Roizen says. And tomato-based products contain lycopene, which has been shown to fight cancer. And combining tomatoes with olive oil helps you to absorb the nutrients. Also Dr. oz says that you should have several servings of broccoli and garlic per week to keep healthy. This salad is so easy.
Ingredients:
2 tbsp of balsamic vinegar
2 tbsp of olive oil
1 container (12 oz) sliced medley tomatoes
2 cup of broccoli florets
2 tsp of diced garlic
Directions:
1. Place oil and vinegar in pan and heat
2. Add tomatoes and garlic, saute for one minute
3. Add broccoli. Cook until slightly tender.
I love to serve this with a nice bit of salmon and some quinoa.
April 13, 2011 No Comments
Steak Oscar
My husband has been bugging, bugging and bugging me for steak. Today before heading into Whole Foods my daughter said she wanted crab… so what’s a girl to do but have some good old Steak Oscar for dinner.
Ingredients:
4 Grassfed Tri-tip Steaks
8 oz of wild caught lump crab
8 tbsp of ghee
Bearnaise Sauce Ingredients:
1/4 cup majoram
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup Reisling
3 pastured egg yolks
8 tbsp ghee
4 Seasons pepper and Sea Salt for seasoning
Directions:
1. Place the steaks (about 3/4″ steaks) at 300 degrees in oven for 30 minutes
2. Saute crab in 8 tbsp of ghee and let sit warm
3. In a saucepan combine majoram, shallots, vinegar and wine over medium heat to a simmer. Cook until reduced by half. Remove to cool.
4. Blend yolks and sauce together in your little blender.
5. Add butter to blender, about 1/4 of it at a time so that it can emulsify properly.
6. Season and hold the sauce warm.
7. Â Place steaks on plates, cover with sauce and top with crab.
Regular Steak Oscar would also have had asparagus on it, but we didn’t have any left from our seasonal veggies so we did not add that. We did have some baby spinach for a nice side salad and it was a delightful dinner.
March 13, 2011 No Comments
mushroom spinach lasagna
I love lasagna, but I don’t have a family that enjoys the butternut squash lasagna as much as I do. So tonight I made a beautiful Mushroom Spinach Lasagna. Mushrooms are a low-calorie food usually eaten raw or cooked to provide garnish to a meal. Raw dietary mushrooms are a good source of B vitamins, such as riboflavin, niacin and pantothenic acid, and the essential minerals, selenium, copper and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium. Cooked mushrooms are low in fat, have zero saturated, trans fats and cholesterol and are low in sodium. They are also a really great source of selenium, B vitamins including riboflavin, niacin and B5. In this lasagna I use two varieties; regular white button mushrooms and shiitakes. Shiitakes have been found to have high levels of protein (18%), potassium, niacin and B vitamins, calcium, magnesium and phosphorus. They also have natural antiviral and immunity-boosting properties and are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. So this is a great alternative to the regular lasagna that you may have been making for your family.
Ingredients:
Delallo Organic No Boil Lasagna Noodles
1/2 of a 25 oz jar of Cucina Antica Tomato Basil all natural cooking sauce – only use the 1/2 of it unless you want soup because of the zucchini addition (or your favorite pasta sauce)
8 oz Ricotta Cheese
4 oz Goat Cheese
2 cups of raw baby spinach
2 cups of raw shiitake mushrooms
2 cups of raw button mushrooms
1 zucchini, cut into cubes
4 oz Shredded Asiago cheese (more if needed)
Directions:
1. Mix a 1/4 cup of sauce with zucchini and blend in your food processor. Pour sauce on the bottom of your baking dish.
2. Add a layer of noodles
3. Spread the ricotta cheese across the noodles.
4. Add a layer of shiitake mushrooms, and button mushrooms, and then a layer of sauce.
5. Add a layer of noodles
6. Crumble goat cheese over noodles.
7. Add a little sauce.
8. Add a layer of baby spinach.
9. Add a layer of noodles.
9. Pour the remaining sauce across your noodles.
10. Add your shredded Asiago cheese. (save a small amount to sprinkle on at the end)
11. Preheat over to 375 degrees.
12. Cover lasagna with foil.
13. Cook lasagna for 40 minutes.
14. Remove foil and sprinkle the last of the shredded cheese over the lasagna. Cook for 10 more minutes.
15. Remove and serve.
Your family will love this and get lots of the vegetables that they need for their day. And by sneaking in the zucchini you are adding low calories but high fiber. Zucchini is also a good source of folates, potassium, Vitamin A, Vitamin C and the Vitamin B-Complex vitamins.
I love the Cucina Antica sauces because they have the good EVOO that you need to absorb your cooked tomatoes, and you can read ingredients. The tomato basil has like 8 ingredients, including no added sugar!! Love that. So enjoy a little Italian, and give your family some great nutrition.
Ciao!
March 11, 2011 No Comments
Escolar – the other white fish
Escolar – it’s a new fish to our house, but a much loved one. It’s dark brown to black in color, and this deep-water fish is found in tropical and temperate waters. Our escolar comes in from Hawaii and is just delish! Escolar has a vivid white- or cream-colored flesh. It’s been said to be much like the swordfish, but it has more fat, and because of its heavy fat content, it’s often grilled, broiled, or steamed, as opposed to fried.
This escolar recipe is easy, and sure to make this a quick dinner item at your house in the future. I love to serve it with a quinoa rosemary kale salad. Makes for a quick, healthy and yummy meal that you can make in no time. In a hurry I use the already cooked organic quinoa from the store and just heat up some kale, add in a little of the Nancy’s Rosemary and Roasted Garlic Vinaigrette and you have make something that tastes like it took you all day to complete.
Ingredients:
2 large fillet’s of Escolar
2 tbsp 365 organic olive oil
1/2 tbsp of lime juice
1/2 tbsp of lemon juice
1/4 tsp of Stubbs Rosemary-Garlic spice rub
1/4 tsp of dill weed
Directions:
1. Cut fillets in half and remove skin.
2. Mix remaining ingredients in small bowl
3. Rub fish all over with mixture
4. Turn on broiler
5. Place parchment paper in cooking dish, put fish in and cover with remaining oil mixture
6. Broil for eight minutes per inch of thickness flipping halfway through cooking time. The escolar is done when only a trace of translucency remains in the center.
February 20, 2011 No Comments
Citrus Scallops with Spinach
Who doesn’t like to get a little more health into their diet when it’s this darn good! This Citrus Scallops recipe over spinach does just the trick on a night when you need a little protein, but don’t want to do beans or other meats. The season for fresh sea scallops and bay scallops runs from October through March, while fresh calico scallops are available from December through May. Sea scallops and frozen scallops are available year-round. Scallops are actually a very good source of a very important nutrient for cardiovascular health, vitamin B12, and you get a third of your daily value of it in just four ounces of scallops. Scallops are a very good source of omega-3 fatty acids and a good source of magnesium and potassium as well. A recent study in Greece found that eating at least 10 ounces of omega-3-rich fish each week improves the electrical properties of heart cells, protecting against fatal abnormal heart rhythms. So with my heart murmur, and my husband’s family history with irregular heart beats, it’s essential for us to get our omega-3′s in each week! And what a better way then with this delightful dish!
Ingredients:
1/4 cup lime juice
1 tsp fresh ginger, minced
2/3 tsp of beef broth or vegetable broth
1/4 tsp of chili oil
1/2 tsp of molasses
1 tsp canola oil
1/2 tsp garlic, minced
2 cups of raw scallops (if they are the big guys cut them in half)
5 cups of raw organic spinach
1 tbsp of fresh cilantro, diced
Directions:
1. In a small bowl combine the first four ingredients. Mix well and let stand
2. Over medium heat put canola oil into a non-stick skillet.
3. Add garlic and stir for about 20 seconds.
4. Add scallops, molasses and 2 tbsp of the sauce. Saute for about 4 – 6 minutes until the scallops are opaque all of the way through.
5. Remove scallops and sauce and cover.
6. Add spinach and any remaining sauce into the pan and cook for about 2 minutes until wilted.
7. Put spinach on plates, top with scallops and cilantro. Enjoy!
This recipe serves 2 – in my house technically 3, but the third is only 5. I like to add some quinoa to this and you have a wonderful meal. If you are vegan you could probably make this with a non-gmo tofu (My recommendation is Mori-Nu Tofu) as well and get a great meal.
February 18, 2011 No Comments
lean burgers
One of my favorite things is to make a good lean burger for my family. We do eat a lot of meat, and sometimes you need to remember that not only are those precious items we are eating, but our bodies just don’t need all of that animal protein. So what’s a summer grilling family to do? How about a leaner healthier version of your usual burger.
One of my favorite recipes actually came from Martha Stewart. She created a mediterranean chickpea burger – but I’m not a big mint fan. But I do love basil. So I mixed it up a bit and here is my version:
Ingredients:
2 oz. Organic crumbled Goat cheese
1/4 cup Chobani Plain yogurt
Sea Salt and pepper
1/4 cup quinoa
2 cups of sprouted chickpeas (or 1 small can)
1/2 pound of ground grass-fed bison
1/3 cup basil leaves, chopped
4 Sprouted buns, lightly toaste
Handful of Sliced cherry tomatoes
1 small cucumber, sliced
1 small purple onion, sliced
Directions:
1. Cook quinoa.
2. In a small bowl mash goat cheese until smooth. Stir in yogurt and season with salt and pepper
3. In a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and mix with bison and basil. Drain quinoa and add to mixture. Mix with your hands until evenly combined and will hold together when pressed into a ball.
4. Divide into four patties and season.
5. Lightly coat nonstick pan with olive oil spray on medium heat and cook patties until they are brown on both sides. You want crispy on the outside and cooked through. Should take about 8 – 10 minutes flipping once.
6. Serve on buns with sliced cucumbers, tomatoes and your goat-yogurt sauce.
If you don’t want any meat at all, and are looking for a meatless burger – this next one is for you.
Ingredients:
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1/3 cup basil leaves, chopped
1 1/2 cups organic gluten-free rolled oats
1/4 cup vegan rice mozzerella cheese, shredded
1 pastured egg, beaten (or 3 tbs of a vegan mayonnaise)
1 tablespoon molasses
1 1/2 cups sorghum flour(gf) or spelt flour
Directions:
1. Heat your olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. 2. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat
3. Mix in oats, basil, cheese, and egg. Stir in molasses, transfer the mixture to a bowl, and refrigerate 1 hour.
4. Preheat the grill for high heat.
5. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
6. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.
7. Serve on lightly toasted buns with cucumbers, tomatoes and a little fresh vegan sauce and you are in heaven.
February 14, 2011 No Comments
