Category Archives: Food

Lemon, Garlic and Thyme Chicken Kabobs

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I love it when the weather is nice enough to cook outside on the grill. For me, it means that I can embrace the lazy girl within, because my husband is charged with cooking anything that goes on the grill! All I have to do is marinate the meat and I’m done! Who wouldn’t love that?! This dish is super easy, and equally as delicious!! You can use whatever cut of meat that you like. We grilled veggies to go along with these, and I made my Lemon & garlic potatoes to go with this. It made for a nice way to end a hot summer day!

Here’s what you need:
1lb of skinless chicken cut and cubed
1tablespoon of garlic paste
1teaspoon of thyme
Juice of half a large lemon
2 tablespoons of olive oil

Direction:
In a large bowl add the lemon juice, garlic, thyme and olive oil

Cut and cube the chicken, add to a large bowl and season with sea salt and pepper, then add the lemon, garlic and thyme marinade and mix well
Place the cubed meat onto metal skewers or soaked wooden skewers
Place on the grill and cook until chicken is done, about 15 minutes. Remove from skewers and enjoy!  What is your favorite meat to put on the grill?

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Lemon and Garlic Potatoes

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 One of my favorite flavor pallets is housed in the Mediterranean diet. Their use of lemons, olive oil, and fresh herbs is quite genious if you ask me. These three ingredients are so simple, and yet the flavor that they lend to a dish is simply superb!  If I had to eat one type of food for the rest of my life, Mediterranean would be it! This particular dish is my interpretation of one of my favorite appetizers at a Persian restaurant that I used to frequent. Truth be told, this dish was the best thing on their  menu! However, it was enough to bring me back to their restaurant again and again! That is until they started using frozen potatoes to make this! After that I was forced to make my own version of this beloved dish. Not to toot my own horn, (Toot! Toot!), but my version tastes a lot better.

Here is what you need
3 or 4 potatoes cut and cubed
The juice of 1 small lemon or half of a meduim/large one
1 clove of garlic sliced
3 tablespoons of chopped cilantro
4-5 tablespoons of Olive oil for browning the potatoes
Sea salt to taste

Directions
Heat olive oil in a frying pan. Place cubed potatoes in

Cook potatoes until they start to brown, tip, cook for 5 minutes on one side, brown and then flip to the other side to brown:

Once potatoes are brown and fork tender, add the sliced garlic, toss for ten to twenty seconds, just until you can smell the garlic, turn the fire off.

Add sea salt, lemon juice, and cilantro, toss and serve! If you like a little fire, add some chili pepper flakes to this…Yummy!

What is your favorite way to cook potatoes?
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"Orange Juiciest" Smoothie.

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Our staff nutritionist Justice De La torre is back , this time with a protein packed green juice that will have your taste buds singing “Hail Ceasar!” This is a great meal replacement smoothie, or just a nice way to welcome the day in! Don’t let the green hue fool you, this smoothie tastes just like an Orange Julius, except this one is loaded with iron, Vitamin A & C, fiber, and with the added scoop of protein powder, it makes for a high protein drink.

Here’s what you need:
5 oranges, 4 juiced, and 1 whole, peeled orange
1 tbs cashew butter
1 handful kale
1 handful spinach
1 scoop vanilla protein powder
1tsp vanilla extract
4 ice cubes

Equipment:
Blender

Directions:
Place all of the ingredients into your blender:

Blend until smooth and enjoy:
What is your favorite smoothie ?

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Gluten-free guiltless almond flour banana nut muffins

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If your house is anything like my household, mornings are hectic!!  Breakfast is always a chore to make! Certified Nutritionist Justice De la Torre comes to the rescue with this protein packed, gluten and grain free muffin. This muffin is moist, and quite frankly, the best muffin I’ve tasted in quite some time! Trust me when I say that you want to make this muffin! In addition to being delicious, this muffin is good for you.  It’s high in fiber, iron, potassium, and Vitamin E! With the addition of 1 scoop of protein powder, each muffin has 5 grams of protein. If I were you I would make a double batch of these, because they are just that good. This recipe uses Almond flour, also known as almond meal. You can find almond meal in the flour section of almost any supermarket now days. This is a great muffin to start the day with. But, it’s also great as a high protein snack for those middle of the day cravings. My daughter loved this muffin, as I’m sure will you too!. This is a great alternative to  sugar laden banana breads, this muffin contains no refined sugar!

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Here’s what you need:

3 cups  almond flour/meal
1 tsp  baking soda
1/2 tsp  sea salt
1/2 tsp  baking powder
½ tsp cinnamon
3  eggs
2 1/2  very ripe bananas, mashed
1/2 cup maple syrup or xylitol
1/4 cup melted coconut oil
1 tsp  vanilla extract
1/4 cup chopped nuts
Equipment:
Muffin pan
Preheat oven to 350F. Grease or line a 12–muffin tin. Mix dry ingredients in a large bowl.

In a separate bowl, mash bananas with a fork, add in your wet ingredients, and mix well:

Add wet mixture to dry mixture. Stir just to combine.

Fill muffin cups. Sprinkle with chopped nuts.

Bake about 20 min. (tops will be set and spring back when lightly touched)

What is your favorite muffin? If you share I’ll pick one favorite and revamp the recipe to make a healthy alternative like this one.
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Salmon cakes with a yogurt lime sauce

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This is one my favorite meals. It’s super easy to make, and it is so delicious. I’ve made this with canned salmon, several times, and it always turns out yummy. However, when I make this with fresh salmon, as I did tonight, it is over the top amazing!! If you want to make this with fresh salmon, it will add about 10-15 minutes to your cooking time. But it’s worth it! This recipe is gluten free, I use coconut flour, but feel free to use any flour that you’d like.

Here’s what you need:
1lb of fresh Salmon, or 16 ounces of canned wild caught Salmon, drained completely.
2 Tbsp of fresh cilantro
2 Tbsp of fresh parsley
2 eggs
1/2 cup of sliced green onions/ or 1/2 of one small onion chopped finely
2-4 cloves garlic, minced I used 4…we love garlic
1 tsp sea salt 
1/4 tsp red pepper flakes
1/2 tsp ground cumin
3-5 TBS coconut flour This is a grain-free flour. You could also use 1/4-1/2 cup bread crumbs.
Olive oil/ butter/ safflower oil for browning the cakes

For the yogurt sauce you need
1 6 ounce cup of plain yogurt.  You can substitute with creme fraiche, or sour cream. 
1 large clove garlic, minced
2 Tbsp chopped fresh cilantro
juice of 1 lime
1/4 tsp coarse salt

Directions:
Lightly season the salmon fillet and bake in the oven @ 400 degrees for 10-12 minutes. It doesn’t have to be completely cooked through because you’re going to brown it on the stove later. Remove from oven and let cool until you can handle it without burning your self.

While your Salmon is cooling, in a small bowl add yogurt, chopped cilantro, lime juice, and minced garlic clove. Mix together, and refrigerate until, your ready to use it:
Once cooled, remove the skin from the Salmon and flake:


Add cumin, cilantro, parsley, garlic, onion, red pepper flakes, and salt to the salmon:



In a separate bowl beat eggs, then add them to the Salmon and herbs:


Mix well, then add coconut flour one tablespoon at a time. You may not need all 5 tablespoons, just depends on how moist your eggs are, so stop once the mixture comes together. If your using canned Salmon you will probably only need 4 tablespoons. If your mixture is too wet to form patties, then add more flour. should look like this:


Now your ready to form patties:


Heat your skillet and add oil. Place cakes into skillet and let brown, about 3-4 minutes on each side.

Remove from skillet and serve with a nice dollop of the yogurt sauce and enjoy!


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Chocolate avocado pudding

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Chocolate and advacado are probably not two things that you would instinctually put together. In fact when I told my husband that I was going to make a chocolate pudding using an advacado as a base his response was, “Eww..that sounds disgusting,” insert sour face here! I can’t say that I blame him for that response, you’re probably thinking the same thing! But trust me when I tell you that this pudding is one of those things that you have to taste to understand. Once you taste it, you WILL be a convert! With each 4 ounce serving of this pudding you’re getting about 2 grams of protein, 5 grams of fiber, and putting a dent in your daily Omega 3 and 6 intake. However, The absolute best part is that you can eat something that tastes sinfully delicious, but that is totally good for you! 

Here is what you need:

1 + 1/2 ripe avocado
5 Tablespoons of either quality cocoa powder (100% pure cacao)/ or 1/3 cup of a good quality chocolate bar (60% pure cacao) which you need to melt or shave.
5 tablespoons of  pure maple syrup, ( you can substitute honey, Agave, or sweetener of your choice)
1/4 cup  milk of your choice, I used Almond milk. You can also use water.
2 tsp pure vanilla extract or essence

Equipment you need:
Blender, or food processor

Directions:
Half avocado, discard pit, and remove flesh:

Place flesh of the avocado, cocoa powder, sweetener, milk, and vanilla in the blender/ food processor:
Blend until smooth. If you like a thinner pudding add more milk/water


Pour into a dish:



Garnish with whatever you like and serve! If you like it cold, you can chill before serving, but once you taste this, i doubt that you’ll want to!!

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Fresh Strawberry Tart topped with Agave sweetened Coconut whipped cream

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Today at the farmers market I stumbled upon the most deliciously sweet strawberries that I’ve tasted this entire season. The lady selling them wouldn’t sell me less than 6 baskets. Since I couldn’t leave without these sweet wonderments, I took them all. Now I’m left to figure out what to do with all of these strawberries. Try as she might, my daughter can’t eat them all…and she loves strawberries! My husband will not eat them unless I trim them for him and put them on a plate…Not gonna happen.  So as I was sitting here, I thought, how about a strawberry tart?!! Sounds yummy enough, but how about if I up the anty and do a strawberry tart with a nice cinnamon crumble topping!! My mouth is watering just thinking of it. Motherhood is calling me to duty so I don’t really have the time to make a pie dough from scratch…as I’m typing this my daughter is pulling at my leg…but I don’t want to give up on the idea of the strawberry tart with that delicious cinnamon crumble topping. So here’s what I came up with:

A strawberry tart with a cinnamon-oat-crumble bottom, topped with Agave sweetened coconut cream! 
Trust me when I say that this is as yummy as it looks! My daughter couldn’t get enough of it! She ate this one by herself…yup mommy of the year right here!

The ingredients are simple:  1/2 cup of unbleached flour, 1/2 cup of oats…I used 1 packet of plain instant oatmeal, it was all I had… 4 tablespoons, or half a stick of cold butter, cut and cubed, a dash of cinnamon, and 1/2 cup of brown sugar, although I used less because I think one could always do with a little less sugar than is called for in recipes. Place all ingredients into a food processor an pulse until it looks like this:


Place this mixture into a foil lined, or parchment lined baking pan and bake until it browns:


I sliced my berries while it cooled and whipped my chilled coconut cream. If you can’t find coconut cream, (Hint: I found a can at Trader Joe’s) then use whipped cream. Use what you have it’ll make your life a whole lot easier.   Top the crumble bottom with the fresh berries

Slice, add cream, and serve!  The next time I make this I’m going to use almond flour. Using almond flour will be a nice healthy twist to this, and it will be great for all my friends on a gluten free diet.. From start to finish this dessert took me 25 minutes to make, and that was with my 16 month old daughter pulling on my leg almost the entire time.  This is definitely a lazy girl dessert that you’ll want to make again, and again! Now what to do with the rest of the strawberries? Any ideas? What are some fun and yummy things that you make with strawberries?



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