Tag Archives: low calorie

Sautéed Kale with Mushrooms

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Sautéed Kale with Mushrooms

 

One of the great things about Kale is that it’s so versatile! You can dress kale up with almost any flavor and still end up with a soul satisfying side dish. I love pairing greens of any kind with mushrooms! Mushrooms give the greens a great counter texture, and let’s face it, mushrooms make everything fantastic!

 

Ingredients

3 cups of Lancinto kale chopped finely

2 cloves of garlic

2 cups of sliced mushrooms

1 Tablespoon of soy sauce

2 tablespoons of olive oil

1 tablespoon of butter

Sea salt to taste

 

Heat olive oil and butter in a skillet. Add garlic and mushrooms and sauté until mushrooms take on some color(10 minutes) add in kale and sauté until greens wilt, add in soy sauce and cook for another 5-7 minutes or until greens are tender. Season with sea salt if necessary, serve and enjoy!

 

 

Indian Spiced Cabbage

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Indian Spiced Cabbage
 

I love cabbage! I wish more people shared my love for it. I say that because, it’s rarely on menu at restaurant’s, and when I go to a friends house for dinner, it’s rarely served. I don’t quite understand that, because it’s one of the most soul fulfilling veggies I know, in the same league as collard greens, and kale. I would happily eat it any day of the week! This is one of my favorite ways to prepare and eat cabbage! If you’ve ever been to an Indian restaurant then you’ve probably had this. It’s so quick to make at home that it’s almost an afterthought!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients
1 small head do cabbage, chopped finely
1 teaspoon of black mustard seeds
1/2 teaspoon of ground turmeric
2 tablespoons of olive oil
Sea salt to taste

Directions:
In a cast iron skillet heat the oil along with the mustard seeds and turmeric, when the seeds begin to pop add in the the cabbage, cook for 10 minutes, allowing the cabbage to breakdown a bit. Add salt, toss, turn off fire, cover for 5 minutes, serve and enjoy!

What is your favorite cabbage recipe?
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Smoked Paprika Lime and Garlic Chicken

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Smoked Paprika Lime and Garlic Chicken

Smoked Paprika Lime and Garlic Chicken

One of my favorite Mexican restaurants serves this super yummy and tangy chicken with paprika and lime. As always I love to try to recreate my favorite restaurant meals in my own kitchen. Let’s face it, it’s not always convenient to eat out, especially with a toddler who doesn’t like to sit for an hour with her hands in her lap. This chicken dish can be made with just parts of the chicken, you don’t have to use a whole chicken. I used two kinds of paprika, but if you only have one kind use that.

Prep Time: 5 minutes
Cook Time: 45 minutes
Total time: 50 minutes

Ingredients
1 Tablespoon of paprika
1 Tablespoon of smoked paprika
2 large cloves of garlic grated or pasted
Sea salt to taste
Black pepper to taste
The juice of two limes
Handful of cilantro
Two tablespoons of oil

Directions:
In a bowl mix the garlic, paprika and oil into a paste, then rub it into the skin of the chicken. Season the chicken generously with salt and pepper. Place on a baking sheet and bake at 425F degrees for 45 minutes to an hour until the bird is cooked through. Remove bird from the oven, pour on the lime juice and sprinkle with cilantro. Serve and enjoy! It’s tangy with a kick from the smoked paprika!

Peruvian chicken soup

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Peruvian Chicken Soup


As a little girl I could count on my mom offering me 3 things when I was sick, saltines, ginger ale, and chicken noodle soup. Chicken soup is every moms go to meal when there is a sick little one in the house. It’s the perfect meal for almost any ailment, soothing for soar throats and upset tummies.  It is like a bowl of love, with the ability to heal anyone, one spoonful at a time. This particular recipe is my take on a chicken soup I have at my favorite Peruvian restaurant. It is everything that most people love about chicken soup, but the fresh cilantro brightens it up a bit. I use my pressure cooker to cut out spending hours in the kitchen making this. I am able to get a ton of flavor in this soup in half the time it takes to make this without the pressure cooker.

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

Ingredients:
1lbs of chicken legs (I prefer making soup with the bones in, it lends more flavor to this)
8-10 cups of water
7 celery ribs chopped
3 medium potatoes cubed
3 cloves of garlic minced
1 medium onion chopped
2 cups of fresh or defrosted frozen spinach
Sea salt to taste
Black pepper to taste
3 tablespoons of olive oil
Handful of  cilantro

Directions:
Season the chicken with sea salt and black pepper. Heat the oil in the pressure cooker. Add the chicken and brown on both sides.

Add in the onion and garlic, toss, and cook for 3 minutes. Add the water, make sure the chicken is fully covered with water. Bring to a boil, close and lock the pressure cooker according to the manufacturers instructions. Cook for 30 minutes undisturbed. Turn off the fire. Depressurize your pressure cooker according to the manufacturers instructions. Remove the bones and any skin on the chicken. This shouldn’t be hard to do, the meat should fall off the bone at this point. Turn on the fire, Add in the potatoes, and celery, close and lock the pressure cooker according to the manufacturers instructions. Cook for another 7 minutes undisturbed. Turn off the fire and depressurize the pressure cooker according to the manufacturers instructions. Remove the lid, add in the spinach and cilantro, mix well, then serve. You can add noodles to this if you’d like. You can also make this without the pressure cooker, just cook the chicken for 45 minutes to an hour, then add the potatoes and celery and cook for another 15-20 minutes, before adding in the cilantro and spinach.

What did your mom give you to comfort you when you were sick?

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Roasted Chicken with Lemon and Garlic

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Lemon and Garlic Roast Chicken

I love to roast chicken whole.  It is the epitomy of lazy cooking in my opinion, however, the payoff is amazing! You marinate the chicken, stick it in the oven for an hour, and you’re done.  I’ve mastered the art of roast chicken.  My roast chicken is famous among my friends and family. Brining is the secret to perfectly roasted chicken, but I’ll save that for a another post.  For now I’ll just give you a recipe for perfectly roasted chicken.

Here’s what you need:
Ingredients
1 Whole Organic non-GMO Chicken
4 cloves of garlic, pasted
The juice of 1 lemon
The zest of 1 lemon
Sea salt
Black pepper
2 Tablespoons of olive oil

Servings: 4-6

Directions:
In a small bowl add the pasted garlic, lemon zest and oil.

 Rub the the olive oil  mixture all over the Chicken, and season it generously with sea salt and pepper.

Place the chicken in a 450F degree oven and bake for 45 minutes to an hour. Remove once the chicken has cooked through and the skin is crispy and golden brown. Pour the the lemon juice over the chicken, let rest for 10 minutes and serve.

Do you have any tips for roasting chicken? 
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Lemon Herb Cauliflower "rice"

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Lemon Cauliflower Herb “Rice” It Paleo, Gluten free, and Low-carb

As adventurous as my daughter is when it comes to food, she still struggles with textures. A meal for her can be made, or broken, if something is not the right texture for her. I’m constantly trying to introduce her to new foods, but at the same time give them to her in a way that she will except. Many foods that I give her end up on the floor if I get it wrong. I read somewhere that people on a low carb diet substitute cauliflower for grains and potatoes. I myself have had cauliflower mash and loved it. I decided to try to do a cauliflower rice to go along with a roast chicken I was making for dinner. It turned out to be a hit with her, and my husband loved it too. I added lemon and cilantro, but just like any rice, you can add what ever flavorings suit your fancy. This is both Cauliflower rice is Paleo, Gluten free, and low carb.

Here’s what you need:
1 large cauliflower head, stems removed
1/4 cup of finely chopped onion
Zest of a lemon
 Juice of half a large lemon
1 Tablespoon of olive oil
Sea salt to taste
Tablespoon of chopped cilantro

Equipment needed:
Food processor

Directions:

Add the cauliflower florets to you’re food processor and pulse until the cauliflower looks like this:

Heat the olive oil in a sauté pan, add the onion and cook until translucent.

Add in the cauliflower and lemon juice and zest, mix well.

Cover the pan and let cook for 3 minutes. Uncover the pan and cook an additional 2-3 minutes, stirring to prevent sticking, but allowing a little browning. Turn fire off, and add the chopped cilantro and serve. I didn’t add the cilantro to her portion, again, textures.

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