All posts filed under: healthy foods

healthy recipe: sweet potato, kale and sage skillet quinoa

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As always, I am on a healthy kick, eating everything I can that’s good for you. Seldom, eating junk-food. I’ve been like this all my life, even before the healthy eating campaign that’s been in place gradually for the last five years or so. Anyway, this bit of info is not important, what’s important is the recipe I found here and as always want to share it with everyone: Ingredients: 2 cups of cooked quinoa 1 extra large shallot, chopped {about 1/2 cup} 1 tablespoon fresh sage, chopped 2 sweet potatoes 4 cups Tuscan kale, ribs removed + shredded 2 tablespoons coconut oil 1/2 teaspoon paprika sea salt + coarse ground pepper, to taste 1. Preheat the oven to 400. Scrub and dry your sweet potatoes and pierce a few times each with a knife. Do NOT cover in foil. Place a cookie sheet {to catch the drips} on the bottom shelf in the oven and toss the potatoes onto the shelf above it. Roast as is for about 45 minutes, or until soft and tender. Cool …

healthy recipe: sweet potato vegetarian chili

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Oh my God! I drooled when I saw this recipe and immediately ran to the grocery store to get the ingredients to make it. I found it here and well, see for yourself, if you are into healthy eating, curbing all gluten.   Ingredients 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chipped 2 teaspoons chili powder 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping) 1 teaspoon apple cider vinegar 2 14-oz. cans fire-roasted diced tomatoes 4 cups vegetable broth 1.5 cups cubed sweet potatoes 2 cans of beans – black, red, pinto, or a combo 1 cup chopped kale 1/2 cup corn kernels (frozen is fine) a good squeeze of lime salt, pepper topping options: chopped scallions tortilla strips – toast 10-15 minutes in the oven toasted chiles – toast 1-2 minutes in a 350 oven (or until they curl up) toasted pumpkin seeds diced avocado w/ a squeeze of lime Instructions Heat oil in a medium-large pot over medium heat. Add …

five friday finds just because

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My mind wanders in different directions, every second of every day. One minute I’m wondering what we’ll have for dinner and the next, I’m writing out in my head an entire plot for my next novel. This is of course in between, juggling finances and functioning just in general. So, I thought it would be fun to share, five finds all in one blog, based on whats going through my head.  Hope you enjoy, if not have a great weekend anyway. Finding the best chocolates for Valentine’s Day – from this list  Healthy Eating Soup Recipe from here   New fast food hot spot in San Francisco – worth trying Watch the 2014 Winter Olympics  How to buy my first novel – click here  

healthy eating: roast chicken and mashed cauliflower

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Lots of things captured my attention when I saw the original recipe here. First the roast chicken, my favorite and second a new take on the traditional  (starchy) mashed potatoes – also known as my weakness. Although I love the idea of spending some time working with a whole chicken, flavoring it up and by the way kudos to those of you who have the time to do it, I think I am going to stick to experimenting this recipe with organic chicken breasts from my local ‘nutty healthy’ grocery store or simply buying an already roasted chicken from their ‘nutty healthy’ bakery. Anyway, the mashed cauliflower is simple and easy to make and for sure an amazing alternative to the traditional mashed potatoes. While I work out my weekly menu – aiming to gluten-free myself – I have to say this meal will become a weekly must. 🙂 Truffled Cauliflower Mash (serves 4-6) 2 heads of cauliflower, cut into florets 1 onion, cut in half and sliced 2 cloves of garlic, peeled and cut in …

gluten free – i know you’ve heard it before

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The New Year, when most people vow to diet and eat well and just after January and/or on the cusp of Valentine’s Day, the bad eating habits start up again. Well, actually during the Superbowl all the way through Easter (possibly for some here in the US). I don’t set such goals for myself at the beginning of the year. I simply make sure I remain on a healthy eating kick throughout the year, even through the holidays. My downfall is, I drink more wine and mixed drinks during the holidays, hence the quick extra pounds. Anyway, I’ve decided to go Gluten Free. I have been slowly doing it for over a year and now, am mentally and tummy ready to go all the way. I am fortunate to live in a city where many gluten-free restaurants and grocery products are popping up everywhere, so it makes for an easy transition. The challenge is I am going to document the progress and share recipes and feelings with my readers. Hoping to connect with everyone making …

untraditional thanksgiving menu

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I am always looking for healthy ways to make a meal, mostly switching out the butters, fatty oils and starchy foods for the healthy alternatives. So, it’s no surprise to anyone who knows me that I came to a screeching  holt on the internet when I stumbled upon these amazing recipes  from my favorite blogger here and thanks to her, I plan to incorporate her suggestions into my untraditional Thanksgiving Day dinner party: {Click on the photo for recipes and credits}

thanksgiving menu: quinoa cauliflower patties

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This year, I plan to be a bit ‘oddballish’ in putting together my Thanksgiving dinner menu. Since I’m not a fan of turkey, I’m still trying to figure out what to replace the main course with. In the meantime, here is something I want to try instead of the typical mashed potatoes and gravy. Call me crazy, but I like to keep things interesting: For Full recipe and photo credits please click here: QUINOA CAULIFLOWER PATTIES // Makes 12 Barely adapted from Vegetarian Everyday I try to make a dressing or two on days I’m cooking so I just have them on hand when I need a quick meal. I don’t really have a recipe for the one pictured here, but it was a quick whiz in the food processor of garlic, tahini, lemon, chives, cilantro, olive oil and a teeny splash of white wine vinegar. If you’re the measurement sort, it’d be something like the dressing here but double the tahini. 1 cup quinoa 1 1/2 cups cauliflower florets 4 eggs 6 scallions, white and green parts …

healthy recipe: vegan pumpkin pie

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On this Halloween day, I decided to share a healthy recipe I found here, mostly to make myself feel better for not running to the office candy jar at the receptionist’s desk for a fix or showing up to a conference room full of sugary treats in celebration of. I decided to remain focused and persevere 🙂 no matter how challenging the task. vegan mini pumpkin pies Yield: approx. 6-8 3-inch mini pies Ingredients for the filling: 1 cup original Almond Breeze Almond Milk 3 tablespoons corn starch 1/4 cup maple syrup 1 cup canned pumpkin puree 1 tablespoon coconut oil 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon salt optional – 2 more teaspoons maple syrup for the pies: this recipe for vegan pie dough crushed pecans for garnish optional-coconut whip, or whipped topping of choice Instructions Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you’re not going to assemble pies right away. Dough will …

healthy recipe: pear pizza as comfort food

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Definitely during the colder months I crave nothing but pizza, pasta and fresh-baked breads – also known as comfort foods – to sooth my soul. However, this year, having been on a work-out kick plus healthy eating, I am a little nervous about the holiday get togethers and menu planning. So, to ease my anxiety and help me get through the season, I decided to compile healthy alternatives for my comfort food cravings. Here’s a pear pizza recipe I found to try and to share. Let me know what you think. Ingredients pizza dough, rolled thin olive oil with some minced garlic 1 almost ripe pear, thinly sliced (about 1/8 inch) 1/3 cup (or more), grated pecorino 1 ball of fresh mozzarella, sliced part of a red onion, thinly sliced 1/4 cup good feta cheese 1/4 cup pine nuts handful of arugula sage leaves, fried salt optional: a few pinches of red pepper flakes optional: drizzle of honey Instructions Brush pizza dough with olive oil, garlic and a bit of salt. Evenly sprinkle with grated …

healthy eating: sweet potato and hummus

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Who would have known my mediterranean cultural food would be the most sought after food groups to plan for healthy eating.  I mean as a child I was embarrassed when my mother spread humus in pita bread and send me off to school in the US (that is). Now, I laugh, as all those kids who poked fun at me back then, are now clicking their way through the internet for humus recipes. In light of some tidbit about my life, I want to share a recipe with you which I found here. In my opinion,  a very creative take on humus. I’ve eaten humus in all variations throughout my life: spicy, with eggplant, garlic or not, pasty, watered down and whatever else any store now offers, and am always still open to trying something new. So here it is Sweet Potato, Tahini/humus (as you know when you combine tahini and chickpeas, it’s humus) spread.  Let me know what you think: Ingredients for the sweet potato-tahini spread: 1/2 cup cooked & mashed sweet potato 2-3 tablespoons tahini …