for christmas m & i collaborated on our family dinner. i made the side dishes, m made the main dish and i decorated a cute fruity dessert with family bringing chocolate and cake. we a barely felt the limitations of feeding … Continue reading christmas dinner 2014
for dinner, i made pork chops. usually i pan fry the pork chops but i thought i’d simplify the dish by baking it in the oven with vegetables. this way was quick, easy and yummy!
- 3 boneless pork chops
- 3 to 4 Tbsp italian seasoning
- salt and pepper, to taste
- 2 small organic potatoes, sliced into thin rounds
- 1 sweet bell pepper cut into strips
- 1 to 2 cups of broccoli, cut in bite-sized bunches
i have always been one to add more – even double – when a recipe calls for garlic. so why am i even considering a life without garlic? our little one currently has a garlic allergy — unfortunately it is the worst of … Continue reading pasta with garlic free stovetop tomato sauce
i tried this recipe last week but didn’t love it bcuz i felt it lacked flavor. looking back at the recipe, i realized i forgot the basil and cheese! i also think the additional stock and pasta water in the original recipe diluted the flavor.
so i tried it again and loved it!
without the additional liquid, the garlic flavor popped. basil was also a key ingredient. it created an awesome mix of flavors! the cheese, however, is completely optional. i liked it with and without. so try it with cheese once and without cheese another time!
- 3 ounces whole wheat spaghetti
- 6 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 small carrot, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 6 ounces haricot vertes, cut in half
- 1/2 cup artichoke hearts, quartered
- 1/4 cup slivered fresh basil
- 1 tablespoon grated parmesan or romano cheese
- freshly ground black pepper
- sea salt, to taste
since i wanted to use up ingredients in the fridge, this recipe was perfect. pasta with beans, chicken and veggies. i lowered the chicken from 3 breasts to 1. then i bumped up the veggies, using up the remaining onion and mushrooms. yay!
- 3 oz whole wheat pasta, penne or your favorite shaped pasta
- 1 chicken breast, pounded to 1/4″ thickness
- sea salt and pepper
- 1-1/2 teaspoon olive oil
- 6 cloves garlic, crushed
- 3/4 teaspoon dried rosemary
- 1 can (14.5 ounces) cannellini beans, rinsed
- 1/4 cup diced fresh or roasted red pepper
- 1/8 onion, thinly sliced
- 5 cremini mushrooms, sliced
- 6 cups baby spinach leaves
- 1/2 jalapeño, diced, optional
- 3 teaspoon grated parmesan, optional
Preparation Continue reading “tuscan chicken pasta”
another simple lunch recipe is a spinach and turkey wrap. pile on the veggies and turkey on a tortilla or crepe and wrap. it’s so yummy!
the original recipes has the spinach and mushrooms cooked but you can also eat them fresh like i did. i also threw in a few more vegetables, including bell pepper and onion. lightly toast it to melt cheese or don’t – that’s up to you! either way, it’s healthy, delicious and easy to make!
- 2 premade crêpes – or –
2 whole wheat flour tortilla wrap
- 2 oz fresh cremini mushrooms, sliced
- 2 oz fresh baby spinach
- 1/2 colored bell pepper, thinly sliced
- 1 thin slice of onion
- 2 (1-oz) slices lean turkey breast
- 2 tablespoons shredded low-fat Monterey Jack cheese or your favorite low fat cheese – dairy or non dairy options
- 1 teaspoon chopped fresh thyme (optional)
Preparation Continue reading “spinach & turkey wrap”
when you want a simple no-cooking lunch, don’t buy it – do it yourself and save money! wrap, layer and roll. the original recipe included cheese and olives which gives it a mediterranean flavor but kept it simple. the hummus has so much flavor that i topped it with extra vegetables instead.
enjoy this yummy vegetarian wrap – several times a week by shaking it up with different vegetables, like baby spinach, micro greens, mushrooms – whatever you have in your fridge!
- 1 9″ round spinach wrap or whole wheat flour tortilla
- 1/4 cup hummus
- 1/2 cup persian cucumber strips, sliced lengthwise
- 1/4 cup shredded carrots
- 1/4 cup colored bell pepper, thinly sliced
- 1 thin slice of onions
Preparation Continue reading “hummus & veggie wrap”
i love meals in lettuce wraps and this is no exception. the best part of this dish is the sauce – the crazy combination of chili sauce, fish oil and lime juice is amazing! the sauce goes perfectly with the steak and all the fresh vegetables with it makes it such an addictive dish that it’s hard to stop eating. Y-U-M!
- 12 ounce grass-fed flank, skirt, or sirloin steak
- sea salt and fresh ground pepper to taste
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, thinly sliced
- 1/2 cup chopped fresh parsley
- 1 carrot, peeled and grated
- 1/2 cup colored bell pepper
- 1 head Bibb or Romaine lettuce, washed and dried, leaves separated
Chili lime sauce
- 1 tablespoon chili sauce (we like sriracha)
- 2 tablespoon fish sauce
- 1 lime, juiced
Preparation Continue reading “thai beef lettuce wrap”
i love pizza. almost exclusively i love tomato based pizza. until now.
when i saw the ingredients for this pizza, it had a lot of flavors i liked so i thought i’d give it a try. i made a few adjustments in ingredients: lowering the chicken but bumping up the vegetables with onions and mushrooms.
it was spectacular! the pesto was a great flavor base and artichoke – what a surprise! – with the rest of the vegetables? the ingredients just married so well together. i had almost half of the pizza that night! you’ve got to give this recipe a try but don’t blame me if you finish the whole pie!
- 1 12″ prebaked pizza shell
- 1/3 cup prepared pesto
- 1/3 cup cooked chicken cut, shredded small strips
- 1 fresh or roasted color bell pepper, cut into small thin strips
- 1/2 cup water-packed canned artichoke hearts, rinsed and drained, patted dry and quartered
- 1/2 cup onions, chopped
- 1 cup cremini mushrooms, thin slices
- 1/2 cup (2 ounces) shredded fat free mozzarella cheese
Preparation Continue reading “chicken pesto pizza”
i’ve had lemon chicken before but it never struck a chord with me. for the fun of it, i tried this recipe anyway and i’m really glad i did! i made a few substitutions: instead of olives (not a fav), i used capers – and – instead of carrots (forgot to buy!), i used orange bell pepper. i also lowered the amount of chicken and threw in additional veggies: some celery and enoki mushrooms. all of the ingredients worked really well together.
i also tried a something new! after a health scare, my friends changed their diets to vegan. to make it even more challenging, they are on a no oil-based vegan diet. but they have embraced their new meals and their health has greatly improved because of it. they shared a a cooking tip: instead of oil, substitute it with chicken or vegetable broth.
since this recipe called for vegetable broth, i used their cooking tip. it was perfect – you don’t miss the oil one bit. i’m definitely going to use this tip more often!
- 1 teaspoon olive oil – or –
1 tablespoon low sodium organic chicken or vegetable broth*
- 1/2 pound boneless, skinless free range chicken breasts, cut into strips
- 3-5 cloves garlic, minced
- 3/4 cups onion, chopped
- 1/2 medium carrot, thinly sliced – or –
1/2 cup colored bell pepper, thinly sliced
- 1/2 cup celery, thinly sliced ~optional
- 3 ounces enoki mushroooms ~optional
- 1/2 zest of lemon, grated
- 14-1/2 ounces low sodium organic chicken or vegetable broth
- 1 teaspoon parsley
- 1-2 teaspoons capers
- 1 cup quick-cooking white rice – or –
2 cups precooked white rice
- fresh ground lemon black pepper
- sea salt, to taste
Preparation Continue reading “lemon chicken with rice”
this was a very quick and easy vegetarian dish – so easy to prepare and so quick to cook. just a little spice and a lot of flavor. for some heat, add red chili powder!
enjoy with rice or on its own. it’s good either way!
- 1 tablespoon olive oil
- 1/2 color bell pepper, cut into 1/8 strips
- 2 ounce sliced mushrooms
- 1 block (16 ounces) firm tofu, drained and cubed
- 1/4 bunch scallions, thinly sliced
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon red chili powder ~ optional for some heat
- sea salt and ground black pepper, to taste
- 1/3 tablespoons parsley, finely chopped
Preparation Continue reading “tofu stir-fry”
cooking a meal with aluminum foil is such an easy and delicious method. fish and veggies … i also added enoki mushrooms, which is perfect for this dish.
it is such a nice lovely fish dish. give it a try!
- 6 cups baby spinach
- 1/2 color bell pepper, thinly sliced
- 3 ounces enoki mushrooms
- 2 snapper fillets (4-6 ounces each)
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons pesto *contains nuts
- 1 tablespoon olive oil
Preparation Continue reading “steamed snapper with pesto”