Archive for July, 2011
My husband is a fan of all things spicy so for a recent pizza night I decided to mix things up a little and surprise him with a Buffalo Chicken Stromboli. He absolutely loved it! The stromboli also freezes really well and makes a great frozen meal for those nights when you don’t have time to make a hot meal.
- 1 Homemade Pizza Dough
- 1 pound chicken breasts, cooked and shredded (yields about 3 cups)
- 1 tbsp pasture butter
- 1 1/2 tsp Worcestershire sauce (if you follow a gluten free diet make sure to use gluten free sauce)
- 2 – 3 tbsp hot sauce (add more to taste -you can go as hot as you wish)
- 1/4 cup tomato paste
- 1/2 cup crumbled blue cheese, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup finely diced green onion
- 1/4 cup plain greek yogurt
- whole wheat pastry flour
- In a small bowl mix together yogurt and blue cheese and set aside.
- Preheat oven to 450 degrees.
- Line a baking sheet with non stick foil and set aside.
- In a small sauce pan over medium low heat add butter and melt. Stir in Worcestershire, hot sauce, and tomato paste. Stir to combine and remove from heat. If your buffalo sauce is too thick add a bit of water to thin it out.
- Add the cooked chicken to the buffalo sauce, and stir to coat evenly.
- Divide your pizza dough into four equal portions. Roll each portion out into a rectangle on a lightly floured surface.
- Spread the buffalo chicken mixture down the center of dough. Top each portion with 1/4 cup mozzarella and 1 tbsp blue cheese and green onion.
- With scissors or sharp knife, cut strips 1 inch apart on both sides of dough to within 1/2 inch of filling.
- Alternately cross strips over filling.
- Carefully place each stromboli on the baking sheet and place in the oven for 10-12 minutes or until the top of each stromboli is golden brown.
- Remove from oven and let the stromboli cool for 5 minutes before serving. Serve each stromboli with blue cheese yogurt dip and enjoy!
Makes 4 stromboli.
Serving size 1 stromboli.
Nutrients per serving: Calories: 486.5, Cal. from Fat: 187, Total Fat: 19.5g, Sat. Fat: 9g, Carbs: 34g, Fiber: 4.5g, Sugars: 3.5g, Protein: 40.5g, Sodium: 707mg, Chol: 105mg
If there is one thing I like more than pizza it’s leftover cold pizza. Just like leftover pizza this tastes great the next day. You can have it cold or reheat in the oven for a few minutes until warmed all the way through.
I am a dip and sauce kind of girl. So for me, hummus is right up my alley. I only wish I had discovered hummus sooner as I love dipping Baked Pita Chips in it for a delicious snack or using it as a base for a sandwich. This recipe is one that I make often for lunch. I change up the ingredients depending on what I have in my refrigerator at the time. There is no wrong way to make this wrap – throw in your favorite veggies, top with some hummus, add an additional protein if you’d like (chicken, turkey, tofu) and you are good to go!
Ingredients for Green Goddess Hummus:
- 1 can (15 ounces) chickpeas (garbanzo beans)
- 1 1/2 tbsp tahani
- 2 tbsp extra virgin olive oil or Garlic Gold Oil
- 2 scallions, very finely diced
- 3 tbsp lemon juice
- 1/4 cup fresh parsley, finely diced
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2-1 tsp cayenne pepper (optional)
Ingredients for Hummus Wrap:
- 1 tortilla shell of your choice (I use Food For Life Ezekiel 4:9 Sprouted Grain Tortillas)
- 2 tbsp Green Goddess Hummus or your favorite hummus
- veggies of your choice (I used onion sprouts, bean sprouts, red onion, cucumber and carrot)
- Add the ingredients for the hummus to a food processor or powerful blender and process until smooth.
- Spread the hummus on the tortilla shell and top with veggies.
- Add any additional protein that you’d like (chicken, turkey, tofu, etc).
- Roll up and enjoy!
Nutritional Info for Green Goddess Hummus:
Makes about 2 1/2 cups.
Serving size 2 tbsp.
Nutrients per serving: Calories: 28, Cal. from Fat: 17, Total Fat: 2g, Sat. Fat: 0g, Carbs: 3.5g, Fiber: .5g, Sugars: 0g, Protein: 1g, Sodium: 5.5mg, Chol: 0mg
Nutritional Info for Hummus Wrap:
Makes 1 servings.
Nutrition info will vary depending on what vegetables are used.
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive eoilif it appears to be too dry.
Feel free to pile on the veggies in this recipe. I often use delicious micro greens that I get from my local farmer’s market. You can add peppers, tomatoes, avocado, spinach, kale, sprouts, onions and even some quinoa (a complete protein) to really mix it up! My husband loves to have quinoa wraps for lunch (topped with hot sauce!) but you can also add canned tuna or salmon, tofu or ground turkey. The sky is the limit!
Now that I have ventured into the land of figs and tasted how delicious they are in our All Natural Fig Spread, I have been looking for any and every excuse to use it. I even made Whole Wheat English Muffins the other morning just to slather the spread on. Here is a really quick and easy recipe that I came up with after consulting The Flavor Bible for some compatible ingredients for figs. It might be quick and easy but it looks and tastes elegant.
- 4 boneless skinless chicken breast halves
- 2 tbsp olive oil
- 1/4 tsp sea salt or to taste
- 1/4 tsp freshly ground black pepper or to taste
- 2 finely chopped shallots
- 2 cloves garlic, minced
- 1/2 cup All Natural Fig Spread
- 1/2 cup low sodium chicken broth
- 2 tbsp balsamic vinegar
- 4 tbsp goat cheese
- Heat the oil in a large skillet over medium heat.
- Season the chicken pieces with salt and pepper and place in the skillet.
- Cook until browned and centers are no long pink, about 5 minutes or less on each side (depending on how thick your pieces are)
- Transfer the chicken to a plate and cover to keep warm.
- Add the shallot and garlic to the skillet and saute until softened, about 3-4 minutes.
- Stir in the fig spread, broth, balsamic vinegar and additional salt if desired.
- Reduce heat to a simmer and add the chicken back into the skillet. Simmer 2-3 minutes.
- Turn heat off and spoon 1 tbsp goat cheese onto each piece of chicken (it will melt into the sauce).
- Place chicken on a plate and spoon the sauce over the top.
Makes 4 servings.
Nutrients per serving: Calories: 372, Cal. from Fat: 116, Total Fat: 12.5g, Sat. Fat: 4g, Carbs: 33.5g, Fiber: 2g, Sugars: 26g, Protein: 30g, Sodium: 609mg, Chol: 80mg
Store leftovers in an airtight container in the fridge for up to 3 days.
Figs are in season here in California. I can’t recall ever having figs except in Fig Newtons but since they are one of the market specials this week and I am dedicated to purchasing and using the market specials, I bought some. I bought 2 kinds, a black mission fig which is said to be sweet and syrupy and a Calimyrna fig that is golden, tender and more nut-like in flavor. You can use any kind in this recipe but I used a combination of both. I decided on making a preserve or spread from the figs after my granddaughter and I were talking about jam and how regular jam uses so much “bad” sugar. Do you realize that regular jam uses more sugar than fruit? A basic recipe (Sure Gel) for strawberry jam is 7 cups of sugar to 5 cups of fruit. I want to eat fruit not sugar. This fig spread is super easy to make and it’s delicious on toast, with yogurt or ice cream or in sauces. I’m so glad I tried them because I found there’s more to figs than just Fig Newtons.
- 14-16 good sized fresh figs, stems removed and diced
- 1/2 can (6 ounces) organic frozen apple juice concentrate, thawed
- 1 tsp cinnamon
- zest of 1 orange
- Place diced figs in a medium sized heavy sauce pan along with the rest of the ingredients.
- Bring to a boil, cover and lower heat to a simmer.
- Cook 30 minutes, then remove the cover and cook another 25-30 minutes or until the figs are tender and the liquid is mostly cooked off.
- Let cool and then place in a food processor and process until smooth. You can skip this step if you like a chunky preserve style spread.
Makes about 2 cups.
Serving size 1 tbsp.
Nutrients per serving: Calories: 57, Cal. from Fat: 1, Total Fat: <1g, Sat. Fat: 0g, Carbs: 15g, Fiber: 1g, Sugars: 12.5g, Protein: 0g, Sodium: 4mg, Chol: 0mg
Store in the refrigerator for up to 1 month. If you don’t have figs in your area plums work well also.
RICE CRISPY TREATS PEOPLE!!!! Need I say more?! You need to start making these rightthissecond! Why? Cause they are fanfreakingtastic!
Seriously though, I searched for weeks and weeks trying to find a healthy version of rice crispy treats. I have yet to come across one. I’ll admit I wasn’t sure how this would turn out. Now, I’ll be honest, these taste REALLY similar to the prepackaged version of rice crispy treats. Texture-wise they are slightly different. I’m not sure how to describe them except to say that it’s not exactly the same.
In this recipe we used an ingredient called agar-agar. Why? Because marshmallows are generally made with gelatin and gelatin is not healthy and just overall gross! Gelatin is extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, and pigs. See why we skipped it in this recipe!
Agar-agar is not that hard to find. Whole Foods carries it in their asian food section and you can probably find it in the same area of your local health food store. Asian markets also carry it and if nothing else – it’s available for purchase online.
Aside from being RICE CRISPY TREATS these are also gluten free! Bonus, I know! Now, I know some of you are already jumping ahead and wondering if we can use this recipe to make regular marshmallows. As of right now, we don’t know. We’ll be testing it out and will let you know if we have success with it. For now, enjoy this yummy treat!
- 6 tbsp cold water
- 4 tsp agar-agar (If you can’t find it at your local store you can purchase it online here)
- 1 cup raw honey or coconut nectar
- 1 tbsp vanilla
- 1/4 tsp sea salt
- 1 1/2 tbsp pasture butter or vegan butter such as Earth Balance, melted (you’ll also need a little for greasing the pan)
- 5 cups brown rice crisp cereal (I used Barbara’s Brown Rice Crisps)
- Use a small amount of butter and lightly grease a 8×8 glass pan. Set aside.
- In a small container add the cold water and agar-agar. Stir until completely dissolved and set aside.
- In a medium sauce pan add the honey and salt. Heat over medium heat just until the honey liquefies and loosens. Add the agar-agar mixture and mix well.
- While stirring, heat over medium high until it comes to a rolling boil. You should be stirring this entire time!
- Once the mixture comes to a rolling boil remove from heat. CAREFULLY pour into a stand mixer bowl. (You can use a hand mixer, but be VERY careful, use a bowl that’s really large so that the hot mixture doesn’t splash up and hit you. If you haven’t had your workout for the day you will now!)
- Mix on high for about 12 minutes. The mixture will turn white and resemble marshmallow creme once it is done.
- Add in butter and vanilla and stir until just mixed.
- Add in the cereal and stir well. If using a stand mixer remove the bowl, add in cereal and stir by hand to completely combine.
- Pour mixture into the greased 8×8 glass pan and use a spatula (you can also use a lightly greased plastic baggie over your hand) to gently push down on the mixture.
- Once the mixture is packed down set aside to completely cool.
- Once cooled cut into 12 squares and ENJOY!
Makes 12 rice crispy treats.
Serving size 1 rice crispy treat.
Nutrients per serving: Calories: 152.5, Cal. from Fat: 15.5, Total Fat: 2g, Sat. Fat: .5g, Carbs: 33.5g, Fiber: .5g, Sugars: 23.5g, Protein: 1g, Sodium: 45.5mg, Chol: 0mg
My family and I are active people. It’s one of the reasons we moved from the midwest to Oceanside, CA. We enjoy being outside and sitting around is not usually on our agenda. We’ve been spending most of our weekends out and about exploring our new city and surroundings. Between going to the beach, boat rides, Legoland and trips to our local park we’ve been eating on the go a lot! Fresh cut veggies are always packed in our cooler and a veggie dip to go with them is a must. This is our new favorite dip! Creamy and full of flavor! It’s great with Baked Pita Chips, on a sandwich or wrap and of course paired with your favorite veggies. Enjoy!
- 1 can (15 ounces) no salt added white beans, rinsed (any type of white bean will do, I used butter beans cause I had a spare can in my pantry)
- 3/4 cup nonfat plain yogurt
- 1/2 cup crumbled feta cheese
- 1 tbsp lemon juice
- 1-2 tsp garlic salt
- 1 tsp freshly ground pepper
- 1/4 cup fresh parsley, chopped
- 2-4 tbsp fresh dill, chopped
- 2-4 tbsp fresh mint, chopped
- 1/4 cup fresh chives, chopped
- In a food processor or powerful blender add all the ingredients and puree until smooth.
- Place in the fridge and chill until ready to serve.
Makes 8 servings.
Serving size 1/4 cup.
Nutrients per serving: Calories: 32, Cal. from Fat: 15, Total Fat: 1g, Sat. Fat: 1g, Carbs: 5g, Fiber: 1g, Sugars: 0g, Protein: 2g, Sodium: 165mg, Chol: 4mg
Leftover dip can be stored in an airtight container in the fridge for up to 2 days.
I call this quiche Farmers Market Quiche because it is made with all the wonderful standard fare market items. Corn, tomatoes, onions, peppers and potatoes. You might be thinking, another quiche. Ho-hum. Two things about this quiche make it stand out, the crust is made of thinly sliced potatoes and the filling is made with a creamed corn and egg mixture with a touch (or more) of Sweet Heat Chili Sauce. I have made many quiches and eaten many quiches but this one is by far the tastiest one I have ever had.
- 2 medium potatoes, thinly sliced (I use a mandoline for a really thin and uniform slice)
- 1 tsp extra virgin olive oil
- 1/2 tsp sea salt, divided or more to taste
- 4 ears corn, cleaned and cut off the cob (about 2 cups)
- 1 cup low fat milk
- 4 eggs
- 1-3 tbsp Sweet Heat Chili Sauce (1 tbsp you will hardly notice, use 3 if you like more heat)
- 1/2 cup Queso Fresco cheese (cheddar or Monterey Jack would work too)
- 2 green onions, thinly sliced
- 1 red pepper, cut in thinly sliced rings
- 1/2 cup cherry tomatoes, sliced in half
- Preheat oven to 350 degrees.
- Lightly mist or brush a deep dish pie plate with oil. Layer the potato slices all around the dish, overlapping the slices.
- Brush the slices with the remaining oil and sprinkle with 1/4 tsp sea salt.
- Bake for 10 minutes or until the potatoes are just tender. Remove from the oven and set aside.
- In a blender pulse the corn and milk 1 or 2 times until they are combined but still chunky. Add the eggs, remaining 1/4 tsp salt (or more to taste) and chili sauce. Blend just until mixed but don’t overmix. There should still be chunks of corn.
- Sprinkle half the cheese on the bottom of the potato crust and then pour in the corn mixture.
- Arrange the red pepper rings, sliced tomatoes and green onions around the top and sprinkle on the remaining cheese.
- Bake about 45 minutes or until a knife inserted in the center comes out clean.
- Cool 10 minutes before cutting.
- Enjoy the wonderful tastes of summer and your local farmers market.
Makes 6 servings.
Nutrients per serving: Calories: 227, Cal. from Fat: 80, Total Fat: 9g, Sat. Fat: 3.5g, Carbs: 27g, Fiber: 4g, Sugars: 6.5g, Protein: 12g, Sodium: 278.5mg, Chol: 150.5mg
Store any leftovers in the fridge for up to 1 week.
I love pizza. Who doesn’t love pizza? Gooey cheese, tasty toppings, tangy pizza sauce. Pizza is the bomb diggety! Yes, I just used a term circa 1994 cause I’m cool like that! I’m always searching for new and interesting ways to eat pizza. By sheer accident I came across this recipe from Dr. Oz for cauliflower pizza. Now, I like cauliflower, really I do. But in a pizza? Yeah, not so much. I gave the recipe a try even though I had my reservations and was actually really surprised. I made a couple of adjustments to the recipe and the end result is YUM-O! Everyone in my family loved this pizza crust. The flavors are wonderful and you would never ever know you are eating cauliflower. Give it a try, you’ll be glad you did!
- 1 head cauliflower, washed, trimmed and completely dried
- 1 medium onion, finely diced
- 2 cups shredded mozzarella cheese (I used Daiya Mozzarella Cheese)
- 3/4 cup egg whites (for a vegan pizza crust mix 1 tbsp ground flaxseed with 3 tbsp lukewarm water, let sit for 5 minutes and use as an egg replacement)
- 1 tbsp extra virgin olive oil or Garlic Gold Oil
- 2 cloves garlic, minced
- 2 tbsp dried oregano
- 1 tbsp dried parsley
- olive oil spray
- pizza sauce of your choice (I used Eden Organic Pizza Sauce)
- toppings of your choice
- Using a food processor with a grating blade (or simply use a cheese grater and grate by hand), grate the cauliflower until you end up with a rice like consistency. (This is called cauliflower rice and can be used in place of traditional rice in most dishes. If you are using it for rice only make sure you remove all the stems from the cauliflower and only use the heads. For this recipe you can leave the stems on and grate them along with the heads.)
- Heat a large non stick skillet over medium heat and add the cauliflower rice and onion to the pan. Stir, cover and cook for 5-10 minutes or until the cauliflower is soft.
- Remove from heat and transfer the cauliflower to a large bowl and place in the fridge for about 10-15 minutes.
- Once the cauliflower is completely cooled add in the remaining ingredients. Mix well.
- Spray a circular or rectangular metal pan with olive oil before spreading the dough evenly. You’ll want the dough to be about 1/2 inch thick or less.
- Bake at 450 degrees for about 15-20 minutes depending on the thickness of your dough. The top should be a nice golden brown and crispy. Bake for longer if necessary.
- Remove the crust from the oven. Add pizza sauce, toppings and lightly sprinkle with some cheese. Place under a broiler at high heat until the cheese is melted and golden. Remove from oven and ENJOY!
Nutritional info will vary greatly depending on pizza sauce and veggies used.
There are a ton of different pizza choices out there but here are a few of my favorites.
- mozzarella cheese
- sun dried tomatoes
- pizza sauce
Chicken BBQ Pizza
- mozzarella cheese
- grilled chicken
- red pepper
- Homemade BBQ sauce
- feta or mozzarella cheese
- red peppers
- pineapple chucks
- pizza sauce
- feta cheese
- Basil Pesto
- grilled chicken
- black olives
- banana peppers
Caramelized avocados take this salad from ordinary to extraordinary. The ingredients are simple but the outcome is a delicious combination of textures and flavors of bright citrus, nutty rice, salty shrimp and sweet creamy avocado. This is a quick and easy gluten free meal for a hot summer night or any night.
- 1 avocado, removed from shell and sliced into quarters
- 2 green onions
- 1/2 cup uncooked bay shrimp or any small shrimp
- 1/2 cup cooked brown rice
- 1 tsp raw coconut crystals
- 1/2 tsp olive oil to coat grill pan
- 1 orange, juiced or about 1/4 cup
- 1 tbsp organic gluten free white miso
- 1 clove garlic, minced
- 1/2 tsp raw honey or coconut nectar
- Spray or brush your grill with olive oil and heat on high.
- Sprinkle the coconut crystals over the avocado slices and place them on the hot grill along with the green onions.
- Grill, turning over once, until the avocado and onion are nicely carmelized and brown.
- Remove from heat and let cool a minute before cutting into bite size pieces and placing in a bowl along with the rice.
- Place the shrimp on the grill and cook a minute or two until done. Add to the bowl with the other ingredients.
- Whisk together the orange juice, miso, garlic, oil and honey.
- Just before serving pour the dressing over the avocado mixture and serve while still warm.
Makes 2 servings
Nutrients per serving: Calories: 329, Cal. from Fat: 149, Total Fat: 17.5g, Sat. Fat:2.5 g, Carbs: 23g, Fiber: 8.5g, Sugars: 10.5g, Protein: 13g, Sodium: 255mg, Chol: 64.5mg
This salad really doesn’t keep well so only make the amount you plan on serving.
I recently had a reader email me with a request for a flavorful, gluten free, vegetarian alternative to meat based burgers. She wanted to be able to have the ‘burger’ feel without the meat and gluten. I googled around to see what was out there and came across this recipe from Whole Foods. It wasn’t gluten free but I knew I could easily change that and based on the reviews it was a little lacking in flavor. I played around with this recipe quite a few times before I ended up with something that not only tasted good but was gluten free and a great alternative to meat based burgers.
Ingredients for Quinoa Patties:
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 2/3 cup grated carrots, throughly dried (this is important, you want all the moisture out of the vegetables)
- 2/3 cup grated zucchini, throughly dried
- 1 package (6 – 7 ounces) fresh baby spinach
- 3 scallions, finely sliced (or half of a red onion, finely diced)
- 1 clove garlic, minced
- zest of 1 lemon
- 2 tbsp tahini
- 3 tbsp low fat plain yogurt
- 1 tbsp gluten free low sodium soy sauce or tamari
- 1 egg, beaten (or 3 tbsp egg whites)
- 1/4 cup arrowroot (if you don’t follow a gluten free diet then you can use whole wheat flour instead of arrowroot)
- 1 tsp baking powder
- 1/2 tsp celery salt (or regular sea salt)
- 1/2 tsp parsley
- 1/2 tsp sesame oil
- 1/2 tsp olive oil
Ingredients for the Peanut Ginger Dipping Sauce:
- 1/3 cup no salt added creamy peanut butter, room temperature
- 2-4 tbsp low fat coconut milk (amount will depend on how thick or thin you want your sauce)
- 2 tbsp freshly squeezed lime juice
- 2 tbsp gluten free low sodium soy sauce or tamari
- 2 tsp fresh ginger, minced
- 1 small clove garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1 tsp raw honey or coconut nectar
Preparation for Quinoa Patties:
- Preheat oven to 400°F.
- Add the quinoa and 2 cups water to a medium pot and bring to a boil. Reduce heat to low, cover and simmer 20 minutes. Turn the heat off and let sit, covered for another 10 minutes or until all liquid is absorbed. Uncover and let the quinoa cool completely.
- While the quinoa is cooking, heat olive oil in a sauté pan over high heat. Add the spinach and cook until the spinach is wilted. Remove from heat and let it cool completely. Gently pat dry.
- In a small bowl combine arrowroot, baking powder, parsley and celery salt. Set arrowroot mixture aside.
- In a large bowl, combine cooked quinoa with carrots, zucchini, spinach, onion, garlic, zest and egg. Using a large spoon or spatula gently fold the ingredients together to mix.
- Add in the arrowroot mixture and stir until just combined.
- Add in the tahini, soy sauce, sesame oil and yogurt. Gently combine and place mixture into the fridge for 30 minutes (this will help the mixture adhere better and makes it easier to form the patties).
- Line a baking sheet with non stick foil (you can also rub a bit of olive oil on a baking sheet if you don’t have non stick foil) and set aside.
- Remove the quinoa mixture from fridge and form 12 patties. Using a burger press makes this a lot easier!
- Arrange the patties on the baking sheet and bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.
- Remove from oven and let the patties cool for about 10 minutes before serving.
Preparation for Peanut Ginger Dipping Sauce:
- Add all the ingredients to a small bowl (or food processor) and stir until throughly combined.
- Serve over the cooled quinoa patties and ENJOY!
Makes approximately 12 patties.
Serving size 1 patty.
Nutrients per serving: Calories: 54.5, Cal. from Fat: 20.5, Total Fat: 2g, Sat. Fat: 0g, Carbs: 6g, Fiber: 1g, Sugars: 1g, Protein: 4.5g, Sodium: 78mg, Chol: 17.5mg
The quinoa patties freeze really well. When I make these I actually make a double batch and freeze the leftovers. You can reheat them in the microwave although they will lose some of there crispiness. I prefer to reheat them in the oven although they are very good served cold.