All posts filed under: healthy foods

Food: Dinner Tonight – Lemon Chicken and Mint Sauce

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Chicken is always a good idea – especially if its the only thing left in the freezer a day before the weekly grocery shopping.  So, this recipe is perfect for tonight’s dinner, paired with a glass of my favorite Cabernet. INGREDIENTS 2 pounds boneless skinless chicken breasts cut into bite size chunks 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons smoked paprika 2 tablespoons chopped fresh oregano 1 small shallot, chopped 2 cloves garlic, minced or grated zest and juice of 1 lemon 1 pinch crushed red pepper flakes kosher salt and black pepper 2-3 cups cooked orzo or couscous, for serving 1 roasted red pepper, sliced 8 ounces feta cheese, cubed or crumbled sliced avocado, Persian cucumbers, olives, and basil, for serving SIZZLED MINT GODDESS SAUCE 1/4 cup extra virgin olive oil 1 tablespoon chopped fresh mint 1 cup plain Greek Yogurt 1/2 cup fresh basil or parsley, chopped juice from 1 lemon 1 jalapeño, halved and seeded 1 teaspoon cumin kosher salt {more} For dessert in case there is still room – consider this recipe     

Food: Dessert or Breakfast

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I came across this recipe when trying to figure out what is for dessert tonight – and then I realized if I add my own take on it – I can also have the ‘dessert’ for breakfast or mid-morning snack – Raspberry & Cream Fools with Amaretti Crumble (Original recipe I am having for dessert) 2 pints raspberries, washed 1 tablespoon sugar, divided 1/2 teaspoon vanilla extract 1 cup chilled heavy whipping cream 1 cup amaretti cookies, crushed {more}   My Take for the breakfast option raspberries or strawberries – washed Organic Honey to taste A dash of vanilla extract I cup coconut or almond yogurt Homemade granola crumble or store bought is fine if you are pressed for time and just layer or mix together – either way it will be delicious Undecided about dinner tonight – try this recipe for Frittata or add your favorites (bacon bits, green peppers, mushrooms, cheese) to an egg scramble – to be enjoyed with a couple of slices of rustic Italian bread – toasted of course. 

Food: Dinner Tonight – White Bean Soup

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I love white beans – and normally eat them with a touch of olive oil, and Parmesan cheese and  a dash of cilantro. But today I am craving a soup – and this one is perfect, minus the Crockpot, but for sure with a few slice of rustic baguette and a bottle of cab. INGREDIENTS 6 cups low-sodium chicken or veggie stock 1/2 cup uncooked quinoa 1 small sweet onion, chopped 2 carrots, chopped 1/4 cup basil pesto 1/2 teaspoon crushed red pepper flakes 4 sage leaves kosher salt and pepper 1 parmesan rind 3 tablespoons lemons juice + 1 tablespoon lemon zest 2 cups roughly torn Tuscan kale 2 cans (14 ounces) cans cannelloni beans, drained grated parmesan, for serving  {more} 

Food: Dinner Tonight – Craving BBQ Chicken added to a Salad of Choice

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We’ve had more rain then I remember in a lifetime here in San Francisco, and I couldn’t be happier. We needed it, wish it would be the norm every year – but we know how it goes. Ten years of drought, one year of some rain. This year of course its an exception – or – wait I think we had this much rain back in 2009?  So, yup every ten years. 🙂 Anyway, with this much rain, we’ve had to postpone the idea of BBQ outdoors. But, since I am craving BBQ, and some sort of salad today, it is happening – either in a non-stick skillet, or my indoor grill – which is an older model and a pain to clean – I have a few more hours to decide which way to BBQ – either way, this is the salad I am aiming for tonight. And…I am not changing a thing in the recipe. INGREDIENTS 1 1/2 pounds boneless chicken breasts or tenders 1/3 cup barbecue sauce, store-bought or homemade 2 cups fresh grilled or frozen thawed corn …

Food: Dinner Tonight – Quinoa Salad

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I cooked quinoa last night – but it was too warm to make a salad out of it just yet. So I switched gears and went with sliders for dinner with a side of home-made coleslaw. But tonight, we are having quinoa salad with a side dish – open-faced grilled cheese baguette. Since this is my first attempt at quinoa salad, I found a recipe here to try. Except I realize, I should not have boiled the spinach leaves. May have to go to the grocers and pick up a fresh bag of spinach leaves. Ingredients For the Dressing: 1/4 cup olive oil 1 clove minced garlic 2 tablespoons lemon juice 1 large lemon 1 tablespoon golden balsamic vinegar or champagne vinegar 1 teaspoon pure maple syrup or honey Kosher salt and black pepper to taste For the Salad: 2 cups cold cooked quinoa 2 cups fresh spinach leaves chopped 1 cup chopped cucumber 1 cup halved grape or cherry tomatoes 1 large avocado pitted, peeled, and chopped 2 green onions sliced Kosher salt and black pepper to taste  {more} {recipe and image source}

Food: Dinner Tonight – Beef Brisket Burrito

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I have a weakness for beef brisket, and would probably consume it every day if it was the best balanced meal. But as we know, eating too much of anything isn’t good for you – beef included, so I space out my consumption to every two weeks or so. So, I am glad to report tonight is the night we will have this IRISH beef brisket for dinner – in a form of a burrito – as my family would get excited about the idea of  “fun food” INGREDIENTS 2-3 pounds brisket 1 tablespoon chili powder 2 teaspoons smoked paprika 2 teaspoons cumin 1 teaspoon cayenne pepper (or to taste) 4 cloves garlic, minced or grated kosher salt and pepper 1 Guiness beer 4-6 large flour tortillas 1 cup leftover french fries or roasted potatoes 1 cup shredded Irish cheddar 1 cup shredded cabbage 1/2 cup fresh cilantro, chopped CHIPOTLE SALSA 1 (14 ounce) can fire roasted tomatoes 2 chipotle chili peppers in adobo juice of 1 lime 1/2 cup fresh cilantro kosher salt {more} …

How I Look Forward To Mondays

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Most of my life, I have never looked forward to Mondays until recently. Not because my weekends are boring, but because, as I get older, I am loving the idea of going to work. But even though that is the case, there are some sluggish start to Mondays, and that’s when I know I haven’t taken the right steps to prepare me for the day. By Thursday the week before, I have already planned what I need to do over the weekend to help recharge my mind and body, so that the days ahead would be as stress free as possible. You know, where the stress takes over every ounce of your being, elevating anxiety to about a ten – those kinds of days. First – Winding down on Friday night is important – where an Italian meal is in order paired with a good bottle of red  and two movies, comedy is a must.   Saturday early morning, wake the house up to a full-on breakfast, the kind you have no time for throughout …

Food: Dinner Tonight – Vietnamese Beef and Rice

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Although this recipe calls for crispy rice – I am going to go with the steamy brown rice. I am not a fan of crispy rice – it reminds of a time one summer, when I was staying with my aunt and she was busy on a telephone call and forgot about the rice cooking on the burner. Hence the crispy rice scraped from the bottom of the pot, she insisted was delicious. At seven I thought otherwise, and refused to consume another spoonful of ‘that stuff’ So, we are going with  steamed brown rice for this dish tonight: INGREDIENTS 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes black pepper 2 tablespoons oyster sauce 2 tablespoons honey 1 tablespoon low sodium soy sauce 1 tablespoon fish sauce 3 cloves garlic, minced or grated crushed red pepper flakes, to taste 1/4 cup sesame or extra virgin olive oil 3 cups cooked white rice 1 cup shredded radicchio or purple cabbage  {cabbage it is} 4 carrots, shredded or cut into ribbons 1 …

Food: Dinner Tonight – Chicken Soup and Here’s Why

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I normally do an inventory of what’s in my refrigerator the night before to see what dinner I can create from the ingredients  within.   Simply put, I don’t like when fresh food items go bad or expire. So, I make do with what I have – even if it means altering ingredients suggested in a recipe. Plus the fact, I do not have a slow cooker – so stove top it is  for this recipe INGREDIENTS 6 cups low sodium chicken stock 2 tablespoons butter 2 tablespoons extra virgin olive oil 2 onions, chopped 4 carrots, chopped    {Since I only have zucchini at home, and not carrots, I will substitute)  2 parsnips, chopped 2 ribs celery, chopped  {Broccolini will have to do based on my inventory}  2 leeks, chopped 8 peppercorns 1 bay leaf 4 sprigs fresh thyme 2 sprigs fresh rosemary 2-3 pounds bone-in chicken breasts or thighs kosher salt and black pepper juice + zest of 1 lemon 3/4 cup dry farro 1/2 cup fresh cilantro and or mixed herbs  – in my case parsley it is    {follow along here}  {Photo and recipe source here} Soup to be eaten with fresh baked …

Food: Dinner Tonight – Beans and Toasted Italian Bread

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In Rome, I’ve observed, that most tourists normally opt for pasta or pizza while seated at curbside at any restaurant, aiming for a quick bite in between touring the amazing ancient city. And this is often the case for my travel partner, but not me. I scan the menu for Canoli beans (Fagoli) hopeful it is offered by the restaurant.  And if so, I order the simple dish prepared with olive oil, garlic, and Parmesan cheese, served with a slice of toasted Italian bread and enjoy every bite. So guess what I am craving for dinner tonight –  beans not poured over the bread, but rather served with on the side. INGREDIENTS 2 Tbsp. extra-virgin olive oil 1 lb. sweet or hot Italian sausage, casings removed 5 garlic cloves, 3 thinly sliced, 2 finely grated ½ tsp. dried oregano ¼ tsp. crushed red pepper flakes (optional) 1 28-oz. can crushed tomatoes 3 tsp. kosher salt, divided, plus more 1 5-oz. package baby spinach, coarsely chopped  {or in my case, cilantro} 2 15.5-oz. cans white beans, …