Archive for ‘Uncategorized’

September 19, 2013

Crazy Good Quiche for this gnashers return

I’m back! So much has happened since my last post…. I kind of let my job get the best of me and dropped blogging for a while. I was still in the kitchen, but not near as much as I would have liked…. Well, boy has that ALL changed. I’ve since moved to Northern California, I now work for Whole Foods (doing what I love most, being around FOOD!), and I’m ready to get blogging again!

A picture of the view on Los Gatos Creek Trail – about 5 minutes from my house and my main route to work!

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Since relocating, my mind (and wallet) have gone back to my roots of cooking – savory comfort food, and using what’s in the kitchen. This quiche was inspired by ‘hurry up and use these ingredients before they go bad!’ but turned out being one of the best breakfast items I have ever made (my boyfriend can attest to this). Therefore, we’re just going to get Cali with the name and call this one ‘Crazy Good Quiche’

What you’ll need:

  • 1 bunch Organic Lacino Kale, thinly sliced
  • 1 small sweet onion, diced
  • 4 cooked Chicken Apple Sausages, diced
  • 1 365 brand Gluten Free Pie Crust (it’s quiet good)
  • 6 organic eggs
  • 1/2 cup of Parm, thinly sliced or grated
  • 1/4 cup Milk
  • 1tsp Olive Oil
  • Salt and Pepper, to taste

Method:

Preheat oven to 375. In a frying pan, heat olive oil. Add chopped kale and onion and sautee. Remove from pan and put aside. Keep heat on pan and add diced chicken sausage, sautee until golden on edges. Remove from pan and put with sauteed veggies. In a medium bowl, crack eggs, add milk, salt & pepper and wisk together thoroughly.

Add sautee mix to pie crust, sprinkle cheese on top of mixture and pour egg mixture till the crust is full. Bake at 375 for 35-45 minutes. Remove from oven and let sit for 15 minutes. Enjoy, and don’t forget to save those leftovers!!

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And I’m off to reheat a piece of this! Until next time, gnashers!

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March 24, 2013

Start your day with a glass of Warm Lemon Water

For how hard we try to stabilize our diets and monitor intake – life is not predictable, and there are always going to be times where we get kicked off this wagon. I find that when I have been neglectful of feeding my body properly, I re-boot with some warm lemon water in the morning. Here are a few reasons why starting your day with a shot of warm lemon water is something worth working into your routine…

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1. Your Immune system will thank you – Lemon has a lot of Vitamin C, and potassium, which get your immune system pumping.

2. it’s all about pH Balance – lemon balances the pH levels in your system and reduces acidity in your system, making it a great way to cleanse your belly’s palette.

3. Aids Digestion – Lemon helps flush out unwanted toxins and encourages your liver to produce more bile, which is needed for digestion. This is especially helpful after that salty meal and 1/2 bottle of wine you had last night 😉 (okay, maybe I am just speaking for myself here…)

4. Makes your skin shine – Vitamin C reduces wrinkles and acne, and purges the toxins from your blood to keep your skin clear and healthy looking!

5. Helps to reduce caffeine intake – I try to take my warm lemon water ‘shot’ as soon as I hop out of bed, giving me a boost for my immune system AND my mind. After this morning ‘shot’ I am a lot less likely to crave the massive cup of coffee that I normally go for.

Get drinking!

February 20, 2013

Have a great day, gnashers!

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January 27, 2013

Ground Beef, Farro & Feta Stuffed Peppers

I often like to start my process by thinking about how I can refine a common dish. This time are I was looking at Stuffed Peppers – they’re hearty, balanced, and just hit all of the taste buds. I’ve been experimenting switching out rice or pasta with other grains. Farro has enticed me for some years – a Tuscan grain (can also be found in regions of California), that tastes similar to barley, but fluffier. The rest of the ingredients are fairly standard to the dish, but the Farro really brought it together.

What you’ll need:

– 1 medium yellow onion, diced

– 2 yellow bell peppers, cut in half and cleaned

– 1 pt. white button mushrooms, diced

– 1 garlic clove, diced

– 1 can diced tomatoes

– 1/4 cup tomato sauce

– 1 cup dry quick cooking farro

– 1lb organic ground beef

– 1/2 cup fresh crumbled feta

– 1 tsp. olive oil

– salt, pepper, everyday seasoning, red pepper flake and Italian seasons to taste.

Method:

Heat up dutch oven over medium heat. Add 1 tsp. olive oil, onion, and garlic. Saute’ until translucent, then add ground beef – cook until browned. Remove from heat and drain excess fat.

In a separate pot, bring water to boil. Add farro and touch of salt, boil for 8-10 minutes. Drain and set to side.

Return dutch oven to heat, add canned tomatoes, tomato sauce and mushrooms saute for about 5 minutes. Add ground beef mixture and bring to simmer. Mix in cooked farro and reduce mixture for 10 minutes.

Scoop beef mixture into halved peppers, sprinkle with crumbled feta. Cover and cook for additional 10 minutes. Remove from heat, let rest for 3 minutes and serve.

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January 6, 2013

Curried Couscous with Roasted Cauliflower

Sometimes you just get bored with cooking with the same flavors… so I decided to spice things up a little and try something new. I made this dish as a side to Moroccan Lamb Sausages with Curried Lentil Dip (I like Ah!Zeefa brand). It turned out to be delish AND it’s pretty healthy!

What you’ll need

– 1 cup dried Whole Wheat Couscous

– 1 head Cauliflower, washed and chopped

– 1/2 Sweet Onion, diced

– 1/4 cup Dried Cranberries, chopped

– 2 tablespoons Olive Oil

– 1 tablespoon Curry Powder

– 1 teaspoon Honey

– 1 teaspoon Garlic Powder

– 1 teaspoon Cumin

– 1 teaspoon Cayenne

– Sea salt and pepper to taste

 

Method

For Roasted Cauliflower: Preheat oven to 400. In a large baking dish, add cauliflower, onion, 1/4 tablespoon Curry Powder, 1/2 teaspoon Cayenne, 1 tablespoon Olive Oil, salt and pepper. Toss and roast in oven for 20-30 minutes or until Cauliflower is browned.

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For Couscous: While the Cauliflower is roasting, bring 1 cup of water & 1 dash of Olive Oil to boil. Remove from heat, add dried couscous and cover for 5-8 minutes. In a separate bowl, add dried cranberries, remaining olive oil, curry powder, cayenne, cumin, garlic powder, honey and 2 tablespoons of water. Mix well.

Add cooked couscous and roasted cauliflower, toss together and enjoy! 

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December 24, 2012

Getting ready for Christmas!

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December 23, 2012

Coming back soon!!

Hi Gnashers!

I have to admit, I have been quiet neglectful of my blog and the community, but I’m BACK!! As I get back to cookin’ and working on my goals for 2013 I will be blogging, photo bombing, re-blogging and being active in the virtual world once again. Stay tuned for holiday goodies, menu planning and new ideas!

Be in touch soon…

June 26, 2012

Grilled Goat Cheese, PB, Apple and Ham Sandwich with Sauteed Kale and Apples

This sandwich was inspired by one of my favorite dishes, CB&J, served at Hop Leaf in Chicago. A CB&J is a grilled cashew butter, fig jam and brie sandwich. Trust me, it’s amazing.

I was craving those same flavors and decided to utilize what I had in my kitchen to create a similar dish. For lunch, I often like to have a good sized serving of greens, so the sauteed kale and apples seemed to pair perfectly with the sandwich.

What you’ll need:

– 2 slices Whole Wheat Bread

– Goat Cheese

– 1 Gala Apple, sliced

– 1 Slice Deli Ham

– 2 tsp Fig Jam

– 2 tsp Natural Peanut Butter

– 1.5-2 cups cleaned and chopped uncooked kale

-Olive Oil, Salt, Pepper and Garlic powder.

Method:

Heat a large non-stick pan to medium. While the pan is heating, assemble sandwich. Spread peanut butter evenly on each slice. Then spread Fig Jam evenly. Add layer of sliced apples, goat cheese and 1 slice of deli Ham. Instead of spreading butter for grilling, spray olive oil on each side of sandwich. Grill in pan till brown and cheese has melted.

Remove sandwich from grill. Add seasoned and oiled kale to grill pan and saute until leaves are crispy on edges. Saute remaining apple slices with kale. Plate and serve immediately. Enjoy!!!

 

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April 6, 2011

Everything’s Bigger in Texas….including my stomach.

I haven’t posted in a few days because I’ve been in Texas. As I sit here, drinking my iced tea, I am reminded of everything Texas means to me. Friends, laughs, BBQ, Tex-Mex, Beer, and warmth. I am a northerner at heart,  but there is nothing more warming than some Texas love. Although I am a person that believes in balance, I also really live my life through my senses, and taste is my primary sense. No matter how committed I am to losing weight, and being healthy, this foodie just could not resist what Texas has to offer. (Sometimes living life means indulging).

Beef Ribs, Potato Salad, and Texas Caviar

I enjoyed some great BBQ. My first BBQ indulgence was at The Good Company. I ordered one of my faves, Beef Brisket with potato salad, slaw, beans, and pickles. The beef was so tender, flavorful and lovely.  My next BBQ indulgence was at the Antique show about an hour and half outside of Houston. There is something so very magnificent about miles and miles of antiques. I got Beef dry rub ribs (pictured above), potato salad, and Texas caviar (black-eyed peas, tabasco, and spices) at Zap Hall.  There’s not many things better in the world then some Texas cared for BBQ. Trust me.

My second over indulgence was Beer. I know there are a lot of people out there who have mixed feelings about beer, but I have a feeling you just haven’t had the right beer yet. I have a fondness for the process and am fascinated with the art of brewery. It is no surprise that Texas has some great beer. Refined, full-bodied, light and seasonal is how I would describe my Texas beer experience.

Life is about experiencing things, and there is no better way to experience then traveling. So, although I will always be the first person to promote a healthy lifestyle, part of being healthy is being happy. So overindulge, go against the grain, and experience everything life has to offer.

 

We’re all fed such false messages about success in life, made to believe it’s a point of arrival. So most of us spend our whole lives waiting to arrive. We expect that once we get there, the long story of the life we just lived will be infused with meaning. But while we’re waiting our voices dry up. They forget how to ask, they forget how to listen, they forget how to tell. -Off the Map

March 27, 2011

The Benefits of Juicing (and eating raw).

After recently watching the documentary Food Matters (avilable to view on instant netflix!), I started to think a bit more about incorporating more raw foods in my diet. It has been said that if  51% of your diet is raw, you are consuming the optimal amount of vitamins, minerals, and nutrients.

You may be thinking, why do the fruits and vegetables I consume have to be raw? It’s pretty simple actually, our digestive systems are able to absorb every nutrient out of the produce much easier if it’s raw. When you cook vegetables, fruits, and nuts, the heat removes important digestive enzymes, bacteria, and antioxidants. Digestive enzymes are vital to easing digestion, breaking down fats, and maintaing a healthy pancreas. Bacteria is vital to helping your body breakdown foods, and keeping our immune systems strong. Antioxidants, especially in raw form, have the ability of not only keeping us from getting the common flu, but also build up as a defense to more serious illnesses.51% of our diets may seem like a substantial percentage, it’s actually not very difficult to get close to that. Daily juicing, eating a big salad, and filling in snacks with things like raw nuts (NOT ROASTED!), apples, pepper slices etc., can help you get pretty close to that 51% daily raw intake.

So, I decided to go for it and try juicing. Investing in a regular grade juicer is not too expensive ($150ish on Amazon), and what you get out of it is well worth it. After all, we SHOULD be investing in our health! I’ve been juicing a few times a week for the last 6 weeks or so, and love it! Some benefits I have noticed immediately are the energy boosts, regulating of the digestive system, and overall feeling strong to face common illnesses that go around this time of year. But bewared, just because you’re juicing does not mean you don’t have to get other fruit and vegetable intake. You also need to make sure you’re consuming the fiber from the produce. (Most juicers come with recipes to utilize the fibrous pulp in pies, meatloaf, breads, you name it). The regular juice in my house generally is carrots, apples, oranges, pineapple, kiwi, peach, lime, and berries. (I’m looking to start incorporating some more veggies soon). Juicing is a great way to get your vitamins and minerals in a way that you’re body can absorb more efficiently. Juicing diets are often used for cancer patients to boost immunity and cellular strength. To learn more about juicing diets I urge you to look into Gerson books and articles. In the meantime, Happy Gnashing!

Normal Juicing line-up

The Juicer ready to go.

Final Delicious Nutritious Drink!