All posts tagged: eating well

Food: Dinner Tonight – Chicken Soup With Orzo Included

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On Monday, I announced to my family that I would be making chicken soup for dinner – except, when I got home from work, I realized I did not have the chicken broth in the cupboard as I imagined I did while on the commuter train. And since then, I’ve been too lazy to go to the supermarket and get the one important ingredient to make the soup I’d been craving for four days now. Yes, I do know I can make my own chicken broth simply by using the water the chicken was boiled in, which I do. But store bought chicken brought adds just the right zing or heartiness my taste buds crave. So, to the supermarket after work it is and home to make this delicious version of chicken soup: INGREDIENTS 2 chicken breasts (about 1 pound) kosher salt and black pepper 1/4 cup extra virgin olive oil 8-12 large cloves of garlic, smashed (use to your taste) 6 carrots, chopped  {my go to is parsnip, I prefer the taste more}  1 tablespoon chopped fresh sage 1 tablespoon fresh thyme leaves kosher salt and …

Food: Dinner Tonight – Sticky Korean Chicken

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It is Friday. I’ve managed to complete most everything on my to-do list this week, leaving (intentionally) a few minor items for next week – in an effort to lessen the anxiety I feel when I think I must do more and then some more. One of those things was that  I finished watching Amazon Prime– Marvelous Mrs. Maisel season two – and I have to say, the show thus far is fascinating in every sense of the word – from entertainment, content, decor and naturally the fashion – best yet since Mad Men.  Which I will be discussing more about over the weekend but for now, here’s what I am aiming to make for dinner tonight, serving it up with a bottle of lite beer – yes you read right – beer is the only go with sticky Korean chicken. INGREDIENTS 1/2 cup low sodium soy sauce or tamari 1/4 cup honey 1-2 tablespoons Gochujang (Korean chili paste) 2 tablespoons toasted sesame oil 1 inch fresh ginger, grated 2 cloves garlic, grated 1 1/2 pounds boneless skinless chicken breasts steamed white rice, for serving 1 cup kimchi 1 mango, sliced toasted sesame …

Food: Butternut Squash Cake And A Cup of Coffee

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When I work from home, I opt for a slice of something baked from scratch with my cup of coffee. More so,during the winter months. And this gluten-free cake will be baked tonight for my Friday work from home ritual. Ingredients 350 g of butternut squash peeled and cubed 180 g of fruity extra virgin olive oil 3 free-range eggs 180 g of cane sugar 150 g of gluten-free flour mix * 100 g of almond flour 15 g of baking powder 1 teaspoon of grated nutmeg 1 teaspoon of orange powder or orange zest 100 g of shelled pistachios coarsely chopped Ingredients to decorate the cake 4 tablespoons of apricot jam 1 tablespoon of water 100 g of shelled pistachios coarsely chopped {More} For how to convert grams to ounces and more go here

Food: Dinner Tonight – Butternut Squash Pizza

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A few weeks ago I had food poisoning from a chicken salad I bought for lunch. The same one I normally ordered from an organically sustainable eatery in downtown.  After that incident, I haven’t craved meat and the idea of seafood makes my stomach turn. Not sure what happened, but it’s as if my stomach has realigned itself and I have no choice but to obey. So for tonight – since I was craving pizza at 3 in the morning – I plan to make these wonderful beauties instead. Ingredients 12 slices of butternut squash 1 tablespoon of extra virgin olive oil 1 teaspoon of salt 1/2 tablespoon of water Freshly ground black pepper For the seasoning 300 g (1 cup) of peeled datterini, or tomato pulp Extra virgin olive oil 1/2 teaspoon of dried oregano Salt 250 g (1 ½ cup) of mozzarella torn into pieces 2 tablespoons of grated pecorino romano  {more} {photo source}  

Food: Dinner Tonight – Fall Salad, You Bring The Squash

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I found this recipe a few days ago, and immediately thought, why settle for roasted pumpkin as suggested in the ingredients? Instead, I prefer butternut squash or Acorn? I prefer the taste of roasted Acorn over pumpkin any day. But you are more than welcome to try any squash your heart desires.  You know, in case, like me, you are craving a light dinner tonight: Ingredients For the baked pumpkin 800 g (1.7 lb) of Mantua pumpkin or butternut squash 3 tablespoons of extra virgin olive oil 1 teaspoon of salt Nutmeg Black pepper For the salad 100 g (3.5 oz) of rocket ⅓ cup of shaved Parmigiano Reggiano 2 tablespoons of black olives pitted 2 tablespoons of pine nuts toasted For the vinaigrette 2 tablespoons of extra virgin olive oil 1 tablespoon of aceto balsamico 2 tablespoons of apple cider vinegar Zest of ½ an organic lemon grated Salt Black pepper  {more} For your reference

Food: Dinner Tonight – Coq Au Vin A Try

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I’ve always considered Coq Au Vin an unobtainable recipe to follow for my kitchen. I don’t know why I freak out over French cuisine. Perhaps it’s because I appreciate the art to the point, I am intimated by it. But I was watching Leap Year for the umpteenth time last night, where there is a scene the two main characters cook up Coq Au Vin for a B&B they were forced to spend the night, after missing their train to Dublin – if you haven’t seen the film, and need a jolt of silly-funny, then select on any pay-per-view you subscribe to  – Netflix or Amazon Prime and watch it. Anyway, I am finally getting my appetite back and dish recipe is one I am going to to attempt for dinner tonight – with no substitutes – I feel too malnourished for substitution. INGREDIENTS 4 slices thick cut bacon, chopped 1 yellow onion, chopped 4 cloves garlic, minced or grated 2 tablespoons tomato paste 4 carrots, chopped 1 1/2 pounds boneless chicken breasts 2 cups cremini mushrooms, sliced 1 1/2 cups dry red wine, such as Cabernet Sauvignon 1 cup low …

Food: Dinner Tonight – Spaghetti Squash Loaded with Cheese

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Cheesy gooey comes to mind, while taking my early morning walk today and a taste of melted cheese. So guess what we are having for dinner tonight? And the best part is – I am not switching up anything. In fact, I am adding Italian sausage or the sweet-spicy chicken sausage 🙂 INGREDIENTS 2 medium spaghetti squash, halved and seeds removed 1 cup whole milk or heavy cream 1/3 cup basil pesto, homemade or store-bought 1 teaspoon dried oregano 8 ounces frozen chopped spinach, thawed and squeezed dried 1/2 cup whole milk ricotta cheese 1 1/2 cups shredded fontina cheese 1 cup shredded provolone cheese 1 pinch crushed red pepper flakes kosher salt and pepper fresh oregano, for serving  {more}

Food: Dinner Tonight – Coconut, Sweet Potato Soup

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Who says Keto diet is boring? All of the folks that I have introduced the option to over the past year. But that’s because they complicate the meal prep and then find it frustrating. Cooking is an art, and creating meal plans is a challenge that I welcome in my otherwise very hectic life. Believe it or not, cooking is therapeutic for me, and finding recipes such as this one to switch-up a bit to fit my dietary need is worth every effort once the soup hits the taste pallete. INGREDIENTS 2 tablespoons extra virgin olive oil 1/2 yellow onion, chopped 1 inch fresh ginger, grated 2 cloves garlic, minced 2 sweet potatoes, peeled and cubed  {Omit for Keto} 1 tablespoon yellow curry powder 1/2 teaspoon cayenne pepper, more or less to taste 4 cups low-sodium vegetable broth or water  {No water if you plan to omit a few ingredients for a Keto friendly meal}  3/4 cup red lentils  {you can keep if  you can stomach lentils} kosher salt 1 can (14 ounce) coconut milk 2 cups baby spinach 2 cups cooked basmati rice  {use shredded chicken instead} 1/3 cup fresh cilantro, chopped, plus more for serving fresh Naan, …

Food: Dinner Tonight – Broccoli Cheddar Cheese Soup

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Simple dinner is in order tonight – and the need to toast two-day old baguette open faced with a slab of melted cheese as a side dish – for the family of course because I am going to simply switch up a few ingredients and indulge in the soup. INGREDIENTS 2 tablespoons extra virgin olive oil 3 tablespoons butter 1 small yellow onion, chopped 1 carrot, chopped 2 medium zucchini, chopped 2 tablespoons fresh thyme leaves, plus more for serving 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne, or more to taste kosher salt and pepper 3 cups low sodium veggie or chicken broth 4 cups broccoli florets 2 bay leaves 1 cup whole milk  (for Keto I will use coconut milk)  2-3 cups shredded sharp cheddar cheese {more}

Food: Dinner Tonight – Roasted Chicken and Burrata

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Here’s what’s happening this week – I have family in town. Which means, there is no deciding or organizing any meal at home. Everything is decided last minute and meals are consumed at any number of wonderful eateries around the city-San Francisco.  Except tonight – where I am left on my own and the meal I prepare will be a healthier variation to the mostly overly salty meals I’ve been having each night since last Thursday.   By the way, this is also the explanation for my lack of posts. I will be on track next week for sure. So, here’s what I’ll be switching up to take my dietary needs into consideration ORIGINAL INGREDIENTS – RECIPE 1 1/2 pounds boneless, skinless chicken breasts or thighs (skin on or off, I prefer skin off)  – {sticking to chicken breast, not a fan of thighs} 2 tablespoons extra virgin olive oil 2 tablespoons fresh chopped thyme, plus more for serving 1/2 teaspoon cayenne pepper kosher salt and pepper 1/4 cup all-purpose flour   {Not adding any flour} 4 …