All posts filed under: healthy foods

healthy recipe: tarte au citron a.k.a lemon tart

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While on this diet, I have a difficult time satisfying my sweet tooth, so since I love lemons and it’s considered an approved fruit to consume while dieting, I decided to search here  for a tart (again my favorite) recipe made with lemons or citron (God, I love the French word for it). Here it goes: One 9-inch (23 cm) tart This makes a modest, but very tasty lemony layer. If you want more filling, feel free to double the recipe; any filling that you don’t use can be spread on toast, fresh biscuits, or scones. You could substitute fresh lime juice for the lemon and if you have Meyer lemons, reduce the sugar to 1/3 cup (65g). You can use a favorite tart dough recipe, or the one I’ve linked to. 1/2 cup (125 ml) freshly-squeezed lemon juice grated zest of one lemon, preferably unsprayed 1/2 cup (100 g) sugar 6 tablespoons (85 g) butter, salted or unsalted, cut into bits 2 large eggs 2 large egg yolks One pre-baked 9-inch (23 cm) tart shell …

a french cake recipe from my childhood

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When I was little, our extended family had a visiting day once a month, where everyone got together on a specific date and had coffee and dessert. It was the host/housewife’s turn to show off her baking skills and so, she would make a few desserts over a span of a day or two in preparation for the occasion and serve them  in beautiful dishes from her collection of fine china. Being a child, I never turned down dessert and actually behaved during the visit, per my mother’s request,  just so I could earn  my fair share of the goodies.  I didn’t know it then, but I totally appreciated cakes with dried fruits and when we moved to the United States, those recipes and the tradition all disappeared. Fast forward to a hundred years later (being today) I was actually, extremely overjoyed  when I came across here, a recipe similar to or perhaps even the same as the one  my mother and aunts used to follow for the best  dried fruit cake ever. Apricot, Almond …

tomato soup and grilled cheese sandwich

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Oh the irony of one day writing about healthy drinking habits and the next looking for grilled cheese sandwich and tomato soup recipes (my favorite).  But, I have to justify that my diet includes tomato-ee dishes so although the soup is thumbs up, the sandwich – not so much. However, If this isn’t a problem for you, then please enjoy the recipe I found here and let me know what you think? Tomato Basil Soup 3 cloves of garlic, minced 2 tablespoons of olive oil 2 – 14 oz. cans of crushed tomatoes 1 – 14 oz. can of whole tomatoes 2 cups of stock (chicken or vegetable) 1 tsp of sea salt 1 tsp of sugar 1/2 tsp of fresh ground black pepper 1/4 cup of heavy cream 3 tablespoons of fresh basil, julienned parmesan cheese In a saucepan, saute garlic in olive oil on medium heat for 1 minute – being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the …

drinking while dieting – does it work?

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At the beginning of this year, I decided to consider following a more regimented diet, to not only lose a few pounds, but also preserve my health. The sad thing is that I decided to give up social drinking as part of that plan. The upside is that  although I feel better, I  am often times tempted to order a drink when in a social setting. So, just to give me the motivation to fight the urges and stay focused, I decided to do some research about drinking while dieting. From what I read, there is a clear message that I need to stay away from most alcohol, even if they are labeled as “low-calorie” or “skinny” drinks.  The true culprit to most drinks are the “carbs” which are often times overlooked. So,  even if I  (we) think we are consuming “diet friendly booze” that is not necessarily the case. For a more elaborate explanation, please click here and here. In the meantime, drink a small glass of wine if you must or simply a tall …

healthy eating: the benefits of beets

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I do everything in my power to eat healthy, even during the holidays, and although I am aware of the health benefits of most fruits and vegetables, it is always good to remind myself (ourselves) once in a while just to stay focused on eating healthy. One of my favorite vegetable is beets. However, the only way I prefer to eat them is if  they are freshly made. The canned version just doesn’t taste good.  The only trouble is they are a bit messy, so if you plan to boil, peel and cut them at home,  be careful as they tend to bleed into most anything. Beets are Low in calories, 1 cup of beets contains only about 60 calories and is cholesterol-free. It’s also a good source of dietary fiber and folic acid according to my favorite site here. Also here is a recipe I have tried at home and do recommend. Let me know what you think? prep time:10 min start to finish:1 hr 45 min makes:6 servings (2/3 cup each) Salad 4 …

healthy recipe: garlic shrimp and grits

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Lately I have honed in on recipes which read gluten free and it’s not because I was medically diagnosed with any stomach related issues, it’s just I find the meals lighter  on the stomach and easily digestable. And, since I am always looking for ways to eat healthy, here is a recipe that I am actually happy to try out this week. Ingredients 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with …

healthy recipe: chile with chocolate and chipotle

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I love chile, but hate the ground meat version of it, so for this weekend’s football party I wanted to make a pot of chile and serve it up with some amazing San Francisco sourdough, cheddar cheese and lots of chopped onions. Check out the recipe I found here Ingredients Cooking spray 2 cups diced onion (about 1 large) 1 cup chopped red bell pepper 1 teaspoon minced garlic 1 1/4 pounds ground turkey breast 3 tablespoons brown sugar 2 tablespoons ancho chile powder 1 tablespoon unsweetened cocoa 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 (15-ounce) cans pinto beans, rinsed and drained 2 (14.5-ounce) cans diced tomatoes, undrained 1 (14-ounce) can fat-free, less-sodium chicken broth 2 chipotle chiles, canned in adobo sauce, minced 2 ounces unsweetened chocolate, chopped 1/2 cup light sour cream Chopped green onions (optional) Preparation Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring …

light recipe: glazed figs with mascarpone cream

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I love fresh figs and will probably eat an entire basket of them any chance I get, so last night or early this morning, since I couldn’t sleep, I decided to search online for a recipe I wanted to try over the weekend and found it here. The funny thing is, around the bay area, we can find fresh figs at a local market pretty much the entire year, no matter if they are out of season. Anyway, check out the recipe and let me know what you think? Keep in mind if you have nut allergies, to avoid the walnuts. Ingredients Cream: 2 cups mascarpone 1/2 cup heavy cream 2 tablespoons icing sugar (confectioners’) Glazed Figs: 1/2 cup orange juice 1/4 cup balsamic vinegar 1/4 cup sugar 1/2 teaspoon orange zest 1 pint fresh figs, halved 1/2 cup walnuts, toasted and coarsely chopped Special equipment: an electric mixer Directions For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes. For the …

healthy eating: avocado and roast carrot salad

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The best thing about finding a great recipe like this, is that in between Christmas and the New Years festivites, I can actually take a break from all the goodies of the holiday season and indulge in something healthy. Recipe 1 pound medium differently colored carrots, with their leafy tops • 2 level teaspoons whole cumin seeds • 1 or 2 small dried chillies, crumbled • sea salt and freshly ground black pepper • 2 cloves of garlic, peeled • 4 sprigs of fresh thyme, leaves picked • extra virgin olive oil • red or white wine vinegar • 1 orange, halved • 1 lemon, halved • 3 ripe avocados • red wine vinegar • 4 x ½-inch-thick slices of ciabatta or other • good-quality bread • 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry • 2 bunches of cress • 2⁄3 cup of sour cream • 4 tablespoons mixed seeds, toasted Preheat the oven to 350°F. Parboil your carrots in boiling, salted …