Archive for July, 2011

July 20, 2011

Lox and Cream Cheese…Refined!

Lately I’ve kind of been obsessed with lox. I wanted to share with you a great breakfast to start off your day. So here we go, Lox and Cream Cheese …refined.

What you’ll need:

1 slice sprouted bread (such as ezekiel bread)*

2 oz. Smoked Salmon

2 tsp. Neufchatel Cheese (or reduced fat cream cheese)

1/2 avocado, diced

1 diced plum tomato

1/2 diced jalapeno

Garlic, Lime, Cilantro, Red Onion, Salt and Pepper to taste.

Mix avocado, tomato, jalapeno, garlic, lime, cilantro, red onion, salt and pepper. Put to the side. Toast bread to your liking. Spread cream cheese on bread, place salmon on top. Garnish with avocado mix and serve.

*I use Ezekiel bread because it processes as a grain, instead of a carb ,in your system and provides more nutrients. You can usually find Sprouted bread in the freezer section of your grocery store.*

This meal is great for breakfast, lunch or even a appetizer, if you scale down the size. Full of Omega-3’s, fiber and protein, this is a dish is sure to keep you full and going strong! Gnash On!

Advertisements
July 20, 2011

Quinoa Turkey Meatloaf

I know I know, Meatloaf isn’t a very summery dish, but this recipe is sure to please your summer senses. Meatloaf tends to be dry and sort of bland, but all that has changed here. I decided to use turkey, as it’s a bit lighter than beef, but still stays moist. The real key in here is the quinoa. For those who are on a diet, staying away from carbs, or follow a gluten free diet, quinoa is a great supplement to the traditional breadcrumbs. Hope you’re ready for one satisfying meal!

 

What you’ll need:

1/4 cup Quinoa

1/2 cup water

1 tsp oil

1lb ground turkey

1 small carrot, shredded (I use my peeler and then cut the strips down)

1 small red onion chopped finely

1 tbs ketchup

2 tsp mustard

1 tsp chili powder

1/2 can diced tomatoes

salt and pepper to taste.

 

Preheat oven at 350 (if it’s too hot to heat the oven try a toaster oven or the microwave).

Bring quinoa, half cup water and teaspoon of oil to a boil. Turn to low simmer until quinoa is fluffy. In a large bowl mix turkey, carrot, onion, ketchup, mustard, chili powder, salt and pepper. Add cooked quinoa and mix. Place mixture into bread sized pan and add canned tomatoes to the top. Bake for 25-30 minutes or until it reaches an internal temp of 165 degrees. Let cool for 5 minutes, plate and gnash!

I served mine with some fresh midwestern corn! So good!

 

July 5, 2011

Frozen Yogurt with Berries and Basil

20110704-065605.jpg

20110704-065536.jpg

In honor of the fourth of July, I have some fresh freedom frozen yogurt with berries and basil for you. Berries are in season and super refreshing this time if year. The yogurt creates balance and tartness to this treat, while providing protein and probiotics. I top the berries off with some basil from my garden to add some boldness to the palate.

Frozen Yogurt Recipe (from Food Network):

2 cups organic whole-milk plain yogurt (I like to use organic dairy, it’s creamier tasting)
2 cups organic non-fat plain Greek yogurt
1/2 cup superfine sugar
3 tbs. Light corn syrup

Combine and whisk ingredients in bowl. Add to ice cream maker and let mix for 15 minutes. Transfer frozen yogurt into another container. For a firmer texture, freeze for an additional 2 hours.

Berries with Basil:
1 pint fresh strawberries
1 small container fresh blueberries
1 kiwi fruit
1 tsp chopped fresh basil
1/2 tsp chopped fresh mint

Rinse and drain fruit. Chop strawberries and kiwi into bite-sized pieces. Add blueberries and chopped herbs. Toss fruit mixture.

Finally, take a scoop of frozen yogurt and top with a 1/2 cup of berries.
Happy Fourth!

20110704-065620.jpg

July 2, 2011

Joanne’s Asian Dressing

This recipe is near and dear to my heart. I first tried this dressing in 2008 while working in the Northwoods of Wisconsin. I was working on the Obama campaign, and staying in supporter housing. Luckily, our support housing consisted of a great cook and constant fresh ingredients. Joanne would always make us the most extensive lunches, often paired with a fresh butter lettuce and tomato salad, picked from their large gardens. This dressing has some great flavors going, sweetness, ginger, sesame and soy, making it a great topping for salads, veggies, rice, and potatoes. I’ve put this dressing on everything, and I guarantee you will soon understand the amazingness of this recipe.

What you’ll need:
1 cup salad dressing oil (I usually use smart balance)
1/2 cup rice vinegar
1/4 cup soy sauce
1/8 cup sesame seed oil
1 1/2 teaspoon minced ginger
1 teaspoon minced garlic
1 1/2 teaspoon sugar

Mix all ingredients in a bottle and shake vigorously. You can serve immediately but the flavors are best after spending 2 hours in the refrigerator.

20110701-105621.jpg