Posts tagged ‘healthy’

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…

Image

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 ūüėČ (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!

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.

Image

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! 

Image

 

January 29, 2012

Lemoney Lunch Quinoa

Eating lunch out can get expensive, and everything quickly begins to taste the same. I’ve been experimenting with lunch ideas that are portable, and balanced. This week, I’m turning to this quinoa recipe. It’s fresh, light, and provides the energy needed to get through your afternoon. You can eat this warm or cold, depending on your mood. Try making this on Sunday, and eating for lunch a couple of days of the week. You can always add some lettuce or spinach to make this more filling.

What You’ll Need:

  • 1 cup organic Quinoa, rinsed and drained
  • 1.5 cups low- sodium organic Chicken Stock
  • 1/2 Red Bell Pepper, diced
  • 1/2 yellow Onion, diced
  • 2 Garlic cloves, diced
  • 1 tbs Olive Oil
  • 1 vine Tomato, chopped
  • 2 Hearts of Palm, chopped
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1/4 of Lemon
  • Sea salt and fresh ground pepper to taste

Be sure to rinse and drain your Quinoa!

Method:

In a medium saucepan add olive oil, garlic, pepper and onion. Saute until translucent. Add quinoa and mix. Add chicken stock and cover. Bring quinoa to a boil and reduce to a simmer. Let cook for 20 minutes. Transfer to a container and let cool. Once cooled, squeeze lemon over quinoa. Add tomatoes, hearts of palm, parsley and dill. Toss until fluffy and mixed.

This fluffy Lemoney Quinoa will be sure to power you through the afternoon!

 **Makes 4 servings, and is 6 Weight Watchers PlusPoints per serving**

January 21, 2012

Chicken Verde Casserole

When working a full-time job you’re always looking for some easy dinner’s that you can prep ahead of time, so when you walk in the door all you have to do is pop dinner in the oven. This Chicken Verde Casserole is a GREAT recipe to prep ahead, and it¬† makes some great leftovers as well. I was inspired by Martha Stewart’s Chicken Enchilada Casserole recipe. This recipe is delicious, versatile, balanced AND gluten free!! Put this on your list for dinner this week, I know you won’t be disappointed.

What You’ll Need:

  • 1 package Corn Tortillas (Mission brand is Gluten Free)
  • 1 can Mexican-style beans (or re-fried black beans)
  • 1 Green Pepper, diced
  • 1 White Onion, diced
  • 1 can Salsa Verde (I like Rick Bayless’s salsas, or Trader Joes)
  • 1lb Organic Chicken Breasts, grilled and chopped
  • 1/2-3/4 cup Shredded Pepper Jack cheese

 

Method:

Pre-heat oven to 375. In a large glass baking dish, spread a layer of beans on the bottom of the dish. Add a layer of corn tortillas.

Layer onions, peppers, and chopped chicken. Pour 3/4 jar of salsa verde over the chicken. Sprinkle half of the shredded cheese over pepper, onion, chicken, salsa layer.

Add another layer of corn tortillas. Pour remaining salsa verde and sprinkle the remainder of the cheese. Bake at 375 for 20-30 minutes.

*Casserole serves 6 and is 6 Weight Watchers PointsPlus*

*You can prep the casserole and refrigerate over-night*

Gnash On!

November 17, 2011

Some Easy & Balanced Lunch Ideas

When approaching any meal I first like to think of the protein I’m going to use. Whether meat, fish, beans, etc, I like to have that part of the meal planned out before I explore my other options in the fridge. Below are two great options for making a quick lunch or even dinner. You could even pre-make these meals and bring them to work with you. For lunch I usually like to get a big helping of my daily vegetables to give me fuel for the rest of the afternoon. Whether your watching what you’re eating or maintaing a balanced lifestyle, both of these are great options.

Tuna Salad with Veggies:

What You’ll Need:

  • 1 can low-sodium tuna, drained
  • 2 tsp dijon mustard
  • 1 tsp mayo
  • Dill, Onion Powder, Sea Salt, and pepper to taste.
  • A squeeze of fresh lemon juice
  • 1/2 Cucumber, sliced
  • 1 Sweet Pepper sliced
  • A handful of grape tomatoes
  • A few crackers of your choice (I like pita chips the best)

Method: ¬† In a large bowl combine drained tuna, mustard, mayo, lemon juice and spices. Mix thoroughly. Arrange sliced veggies and tomatoes around tuna and serve. (Yes, It’s THAT easy)

 

 

Salmon Burger with Melted Goat Cheese, and Spinach salad with Orange Honey Vinaigrette:

What You’ll Need:

  • 2 cups fresh spinach
  • 1/2 cup arugula
  • 1 Salmon Burger (a nice quality frozen kind works just fine)
  • 1 Slice Goat Cheese Slices (I use goat cheese, as it digests a little better in your system)
  • 2¬†tablespoons Cider Vinegar
  • 2¬†tablespoons Orange juice, fresh squeezed
  • 1¬†tablespoon Honey
  • 1¬†tablespoon Canola oil
  • 1/8¬†teaspoon Onion powder
  • 1/2¬†teaspoon Dijon Mustard
  • 1¬†dash garlic powder
  • 1¬†dash cayenne

Method:  In a small bowl combine Cider Vinegar, Orange Juice, Honey, Canola Oil, Dijon, Onion powder, garlic powder and cayenne. Wisk thoroughly and set aside. Heat a small non-stick pan to medium heat, once pan is warm, place salmon burger in pan. Brown on each side for about 3 minutes, place Goat cheese on top and cover to melt. Plate spinach and arugula and add dressing. Toss salad and put any leftover dressing in fridge (for up to a week, the dressing also makes a great marinade). Remove salmon burger from heat and plate. Sit back, relax and enjoy every bite of this energy-filled lunch!

August 3, 2011

Protein Power Shake

I’ve been seeing a nutritionist and one of her first suggestions was adding protein to my diet. I think I’m pretty knowledgeable about what I eat, but this protein shake is rocking my world. I usually have a huge gap between lunch and dinner, which leaves me starved by the time dinner comes around. Instead of snacking all afternoon, or overeating at dinner, I have this protein shake. At first, I was weary of this protein shake idea because I had tried a few powders and recipes, and honestly, they were nasty. This shake is great and is actually desirable, which makes the power you get from it even better.

What you’ll need:

1 Scoop Rainbow Light Protein Powder

1 Banana

1 cup Almond Milk

1 tsp Peanut or Almond Butter

A Handful of Ice Cubes

Combine and Blend. I use my immersion blender for smoothies because I don’t have a blender, but either method will work great.

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!

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

June 23, 2011

Cool cucumber salad

This salad is a great treat during these hot summer months. Whether you need a cool snack or a nice side dish for a smokey meal, this side will be sure to keep you in touch with the summer.

What you’ll need:

2 cucumbers
1 small white onion
2 tsp dill
1/2 cup white vinegar
1 tbs white sugar
Sea salt and pepper to taste

Chop and mix ingredients in a resealable container. I like to use a mandolin for me cucumbers so they turn out thin and evenly sliced. After combining ingredients put container in fridge to pickle for at least two hours. This is also a great side to use throughout the week or bring to a BBQ.

20110623-022816.jpg

20110623-022934.jpg

Gnash On!