All posts filed under: healthy foods

Food: Dinner Tonight – Mushroom Taco and Garlic Lime Sauce

Haven’t written much about what I am aiming to cook for the fam – but tonight, we are excited that my American football team, the 49ers will be playing in the Superbowl. There was a crazy madness to the city yesterday as everyone was shopping for Superbowl snacks, and beverages, as well as the usual Taco, nachos and other finger foods ingredients to be served at a Superbowl gathering all over the city in anticipation for a Superbowl win. So naturally, tacos will be served with beer in our household and this recipe seems like a pretty good addition to the usual shredded chicken or beef tacos I make every year. INGREDIENTS 2 cloves garlic, minced or grated 2 tablespoons chili powder 2 teaspoons smoked paprika 2 chipotle peppers in adobo ¼ cup apple cider or white vinegar 2 cups fresh pineapple chunks 1 tablespoon toasted sesame seeds 2 tablespoons extra virgin olive oil 8 ounces cremini mushrooms, chopped 1 yellow onion, thinly sliced 3 cups shiitake mushrooms, sliced 1/2 cup fresh cilantro, chopped 12 …

England Travel Continues

One of the things I miss the most while on the road, is making a home cooked meal. Even though that’s the case,  I still am intrigued by the many helpful hints or suggestions for cooking and recipes. Do you have cooking secrets you wish to share? Are you more of a traditional cook or one who prefers a slow-cooker {featured image – recipe to the lemoniest roast chicken}

Food: Dinner Tonight – Spicy Vegetarian and Tortilla Soup

After a week or more of pure sunshine, we experienced heavy rains overnight – and colder temps. So, soup is in order – especially since I am really craving Mexican food. This vegetarian and tortilla soup will do the trick minus the crockpot suggestion for my love of cooking. INGREDIENTS 1 medium yellow onion, diced 1 poblano pepper, diced 2 jalapeños, seeded and chopped 2 cloves garlic, minced or grated 2 teaspoons ground cumin 1 teaspoon dried oregano 4 cups low-sodium vegetable broth 2-3 canned chipotle peppers in adobo, finely chopped 1 (28 ounce) can fire roasted diced tomatoes kosher salt and pepper 1/2 cup uncooked quinoa juice and zest of 1 lime 1/2 cup fresh cilantro, chopped, plus more for serving tortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving  {more} On another note – what movies have you seen at home or at the movie theater?  Here’s what I’ve been up to.  

Holiday Series: Thanksgiving Appetizers

Normally my appetizer set-up trumps the actual ‘non-turkey’ oh alright, a sliver of turkey dinner.  The reason for that is, most folks arrive at my doorstep very hungry, and very thirsty for a cocktail, so the ritual begins, munching away at appetizers while cocktailing.  So by the time dinner rolls around, folks are too full to indulge. I haven’t yet figured out how best to settle this matter except perhaps try an array of light appetizers. But that doesn’t mean I won’t share some of the appetizers that are making their way to my list for this year’s dinner gathering. For the rest of of the 123 recipes which by the way are great suggestions for any parties, including Christmas, or New Years, go here   And how to host Thanksgiving or any party without the stress – although I welcome the stress – it is invigorating I think

Food: Holiday Series – Thanksgiving Main Course

I am not a fan of Turkey, never have been and I doubt I’ll ever be. So this year, while searching for a main dish recipe I can live with, I stumbled upon this one, while reading an article on ‘how to have a sustainable Thanksgiving.’  And guess what? We are having A butternut Squash Vegducken! INGREDIENTS 1 cup pecans 1 (7 1/2″-long) zucchini 1 (9 1/2″-long) globe eggplant 1 (11 1/2″-long) butternut squash 2 scallions 2 garlic cloves, divided 1 shallot, coarsely chopped 1/4 pound shiitake mushrooms, trimmed, coarsely chopped 1 tablespoon olive oil 9 sprigs thyme, divided 1 cup (2 sticks) unsalted butter 1/2 teaspoon red pepper flakes 2 tablespoons pure maple syrup 2 large eggs 1 cup finely grated Parmesan 1/2 cup fine plain breadcrumbs 6 tablespoons coarsely chopped parsley, divided Kosher salt 2 tablespoons mint, coarsely chopped 1 tablespoon fresh lemon juice Special equipment: Kitchen twine  {follow recipe here} And in case you are curious about the sustainable Thanksgiving suggestions, I have included the article here.    {featured image credit}

Holiday Series: Vegan Pumpkin Mousse

I am not a fan of pumpkin pie, or cake but I am a fan of pudding or mousse alternative, so I feel like this year, we are going to have this vegan pumpkin mousse on our dessert table for thanksgiving.  So easy to make and naturally spoon right out of the blender. Okay, no I’ll do my best to scoop the masterpiece into serving bowls for a more civilized way of indulging. Ingredients 1 cup (225g) full fat coconut yogurt or coconut cream* 1/2 cup (125g) pumpkin puree  1/4 cup (80g) maple syrup 1 tbsp pumpkin pie spice 1 tsp vanilla extract 1/4 tsp salt  {more} On another healthier alternative to desserts – here’s a banana Chia pudding recipe – although this one I’m considering for breakfast come Sunday morning.  {featured image source and inspiration for this post}

Food: Dinner Tonight – White Bean, Chicken, Squash Soup

Walked out of the house this morning at 5:30, headed to my commuter train, and I actually shivered. It was breezy and cold. Did I mention just how much I love this time of year? Well, I do. So, while on the train, I normally go over my to-do list, which of course includes dinner for the family, and considering the cold, although it will hit up to the 70’s mid-day, I know by dinner time it will dip down–just in time for a bowl of soup and toasted second day old Italian bread. This recipe is the perfect combination of ingredients and so easy to make and can be made with a crockpot as suggested. INGREDIENTS 2 tablespoons salted butter 1 pound chicken breasts or thighs (use bone-in for additional flavor) 2 shallots, thinly sliced 4-6 cloves garlic, minced or grated 4 ribs celery, chopped 3 sprigs fresh thyme + 2 tablespoons thyme leaves 2 sprigs fresh rosemary 6 cups low sodium chicken broth 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1 cup grated parmesan, plus 1 parmesan rind 1 pinch crushed red pepper flakes kosher salt and black pepper 1 can …

Food: Dinner Tonight – Roasted Squash-ghetti

I bought my first squash over the weekend for this season knowing exactly the meal to make. My version is simple – ground Italian chicken sausage, corn kernels, shredded Parmesan cheese, fresh cut cilantro, naturally the squash cut in half, and broiled…and voila the simplest and easiest dinner your family is guaranteed to love. But I am not one who follows a measurement – and if you have trouble imagining how to work with the ingredients I have listed, then please follow a similar recipe, where you can take away the ingredients you don’t want and still get the best of the simplest Squash-ghetti dish: INGREDIENTS 1 tablespoon extra virgin olive oil, plus more for drizzling 1 head garlic 3/4 pound ground spicy Italian chicken sausage or ground chicken 1 small yellow onion, chopped 1 can (28 ounce) crushed San Marzano tomatoes 1 dried bay leaf 2 teaspoons dried oregano 2 medium spaghetti squash, halved and seeds removed 1/2 cup whole milk or heavy cream 1/4 cup whole milk ricotta cheese 1/2 cup fresh basil, chopped 1/8 teaspoon grated fresh nutmeg 1 1/2 cups shredded fontina cheese or mozzarella cheese 1 cup shredded provolone cheese kosher salt and black pepper …

Lifestyle: Back Pain and Other Remedies

I’ve been dealing with the worst of back pain lately – sitting at a desk for eight hours doesn’t help either. But the pain is border line agonizing. Tylenol helps and walking seems to do the trick temporarily, there is apparently seven yoga moves that also help relieve the pain.   While efforting to Superfood my way to a healthier me – I learned about Lucuma Powder – and just figured I’d put it out there, in case, you struggle like most of us with all sorts of health issues. Animals are probably the best creatures to aid in your well-being, past the meds, and all other stimulants, I prefer the holistic method to calm and tranquility: Struggling to set your boundaries, or perhaps you feel setting them is out of your control – since being so mindful of other people’s feelings – but, take it from me, not setting them will impact your overall mental and physical health: Can social media cause depression? I’ve been considering this claim and have included a supporting article, …

Food: Lime, Cilantro and Salmon

I’ve been testing out plant based diet – or way of eating and so far, it’s been challenging. What sucks is that the second we are aware of something changing, we become obsessed with all the bad associated with it. In this case, I am having withdrawals for mostly salmon. Not so much beef, or chicken, but for sure salmon. Yesterday, I had my first scrambled eggs, by accident, since I was in a place which offered nothing plant-based for breakfast yesterday, and I had to default to eggs. But that’s okay, I am well disciplined in life and will bounce back to plant-based approach.  And make the following dish for dinner tonight – no rice of course. INGREDIENTS 4 (5-6 ounce) salmon filets, skin on or off 2 teaspoons chili powder, chipotle or regular 2 teaspoons smoked paprika kosher salt and black pepper 3 tablespoons extra virgin olive oil 2 red or orange bell peppers, thinly sliced 1 yellow onion, thinly sliced 3 tablespoons salted butter 3 cloves garlic, minced or grated zest and juice of 2 limes, plus more for serving 1 tablespoon honey 1/4 cup fresh cilantro, roughly chopped 1/4 cup fresh …