All posts filed under: healthy foods

healthy recipe: beet tartine and goat cheese

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I found a recipe here, which included one of my favorite vegetables – beets and the fact it is marinated, and eaten with goat cheese make it even more appetizing, not to mention the fact it is one of the best ways to detox. Beet Tartine with Marinated Caper Berries Serves 2 Ingredients: 2 medium-sized beets 4 slices whole-grain rye bread (check the ingredient list for suspicious ingredients) soft goat cheese / chèvre (optional) handful marinated caper berries fresh rosemary sea salt + cracked black pepper Directions: 1. With the skin still on, wrap beets individually in foil and roast in a 400°F / 200°C oven for at least one hour, until you can easily pierce the beet with a sharp knife. Remove from oven and let cool slightly. Unwrap and slide skins off. Slice into desired shapes. 2. While the oven is hot, spread goats cheese on the slices of rye bread and place under the broiler until golden, about 5 minutes. 3. On each piece of toast place the sliced beets, caper berries, …

healthy eating: yogurt with caramelized figs

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While adjusting to my new eating regiment (going on week three), I have to incorporate at least 6oz of plain yogurt with some sort of fresh fruit on a daily basis. Since the recipe never indicated which brand of yogurt to consider, I decided to go with my favorite yogurt complimented with fresh organic  blueberries. I loved the combination until of course I came across this recipe and my world hasn’t been the same since: Yogurt topped with Caramelized Figs 1 cup Yogurt of choice (I used Fage Plain Yogurt) 2 Figs, halved 3 Tbsp Organic Agave Sprinkles of Pistachio Nuts Dashes of Ground Cinnamon To caramelize the figs, add agave to a small skillet and place figs face down. Simmer over low heat until browned and toasty smelling (3-4 minutes). Place yogurt into bowl, drizzle over caramelized figs and sprinkle over pistachios and dashes of cinnamon. {click here for photo credit}

healthy eating – not just as a new year resolution

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While in my twenties, I have to say I had no worries about eating healthy, nor in moderation. I was able to eat and maintain my size 4 figure for decades,  so of course when I hit 40 I figured I was still one of the lucky ones who could eat whatever she wanted to and stay thin and healthy, until of course I developed high blood pressure and other health concerns which got me to re-think my eating habits. In the last two years, I’ve been on a crusade to find the best possible recipes and menus to follow just so I could, not only maintain my weight, but also ensure, all my health issues are under control. What I got sucked into during the time was following an accelerated and pre-packaged diet plans and  although I lost weight, I didn’t do it the (very) healthy way I wanted to. I won’t mention what didn’t really work for me, but from all the aggressive dieting I not only gained the weight back, but my …

healthy snacking: pumpkin granola – seasonal

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Since I’ve been on this healthy diet and eating kick, I am always searching for ways to create a better version of what I can buy processed from a grocery store.  Here’s one, which, I think I can either use as a snack or eat it with my almond milk as cereal. Pumpkin Granola: 2 cups Rolled Oats (scoop this up from the bulk aisle! Bonus: these are gluten-free!) 1/3 cup Pure Pumpkin Puree 1/2 Agave Nectar or Pure Maple Syrup 1/2 cup Coconut Oil- melted (Place open jar on top of stove while preheating oven!) 1/2 cup chopped Pecans 1/2 cup chopped Pistachios 1/4 cup Sunflower Seeds 1/3 cup Coconut Flakes 1/2 cup Golden Raisins Preheat oven to 350. In a bowl, bring all ingredients together and mix thoroughly. Evenly spread mixture out on a baking sheet, and bake for 20 minutes until golden-browning occurs. A good gage is to look at the color of your raisins, for they cook fast. If they look really dark like the way mine did- you’re done. Your …

healthy recipe: thanksgiving salad with kale, cauliflower and parmesan cheese

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Thanksgiving is one of my favorite holidays celebrated in the U.S., not because of what it stands for from  the historical aspect of it, but because I literally consider it a “thanks” giving day for my family and the many blessing which go unnoticed throughout the year. So, although most of the fun of thanksgiving revolves around cooking a hearty meal to celebrate giving thanks, I can’t help but look for ways to make the meal  healthy and light.  In light of that fact, one must on our dinner table is a salad, so I was glad to come across a recipe  here which I can  surely include on  my menu, while I host this years Thanksgiving dinner. Thanksgiving Sides :: Kale, Cauliflower + Parmesan Salad Refreshing and clean—a welcomed crunch to your Thanksgiving plate. ½ head of cauliflower large bunch of kale Fresh parmigiano reggiano to grate Juice of one lemon 2 Tbsp Olive oil Salt + pepper Wash and tear Kale, removing spine. Slice quartered Cauliflower with a mandolin. Pour good extra virgin …

healthy recipe: fig, ricotta and hazelnut hors d’oeuvres

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There are evenings, when I come home from work, I don’t necessarily want to have dinner or even bother with making one, so I open a bottle of red wine and put together something quick to pair it up with and voila it’s dinner. (I don’t recommend this if you have small children in the house 🙂 ) Anyway, here is an easy recipe I found here and I must say it is heavenly and a wonderful pairing with a bottle of red wine on those evenings when you need to have an out of the norm experience. Grilled Fig, Hazelnut and Ricotta Crostinis Ingredients: 1 cup part skim ricotta 1/3 cup plus 1 tablespoon hazelnuts, lightly toasted 1/2 cup honey, divided 1/4 teaspoon ground cinnamon 1 tablespoon extra virgin olive oil 10-12 fresh figs (mission or kadota or whatever is local), cut in half lengthwise 1/2 French or sourdough baguette, sliced into ½ inch slices and lightly toasted 1. Place ricotta, hazelnuts, 1/4 cup honey, and ground cinnamon in a food processor and process …

healthy recipe: thanksgiving menu countdown with williams-sonoma in mind

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One of my favorite stores happens to be, Williams Sonoma. I can walk through the store once a week and feel completely inspired to cook a meal just by all the wonderful gadgets and fancy boxed goods they have so perfectly displayed along the selves. My most favorite time to visit the store however, is the holiday season, which is  from late October through early January, and explore what they suggest to include as part of your holiday menu. The most amazing of course is the smell of cinnamon, warmed apples and various other spices emanating throughout the store, enticing you to follow your nose straight to the cash register with something to take home for the holidays. Anyway, in addition to the store’s charm and decor, they have an entire section on their website with recipes for the holidays. Since I am on a healthy eating kick, I couldn’t help but hone in on the Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts. Check out the recipe here or below: Looking for …

healthy eats: butternut squash, black beans and goat cheese tostada

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I love the fact, most of us Californians have adapted to healthy eating habits and for that, we are constantly looking for ways to boost the traditional cultural meals introduced  to us, throughout our state. Mexican food is one type of cuisine guaranteed to be a favorite around this part of the country, so when I discover a creative healthy recipe to replace the more  traditional one, I share it. Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas Ingredients 2 cups ¼” cubed butternut squash 1 medium red onion 1 tablespoon olive oil 1-2 teaspoon crushed dried chipotle peppers ¼ teaspoon salt ———————— ½ cup black beans, rinsed and drained if using canned Juice from half a lime 1 tablespoon honey 1 tablespoon olive oil ———————— 4 corn tortillas 2-3 ounces goat cheese Directions 1. Preheat oven to 425˚. 2. Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or …

healthy eating: substitute the good for the bad ingredients

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This is the time of the year, most of us, choose to eat comfort food and because of that fact, we seldom pay attention to quantity, ingredients and weight management. We can blame it on the colder weather or simply blame ourselves for not making a lasting change. So, while i search for ways to eat healthy, control portions and substitute the good for the bad, I came across the following information here and decided to share it with those amazing people who visit my blog.