Hummus

This is a great staple, can be used as a spread on wraps and sandwiches or Dips for chips and veggies; and Hummus is packed with fiber

Ingredients:

  • ¼ cup of tahini
  • ¼ cup of lemon juice
  • Blend in Processor for 1 minute
  • Then add 1 clove of garlic-minced
  • 2 tbsp of olive oil
  • ½ teaspoon of ground cumin
  • ½ teaspoon of sea salt
  • Process for another minute
  • Scraping sides down
  • 1 can of chick peas- drain and rinse

Directions:

  1. Add ½ of can to processor and blend
  2. Add remaining can
  3. Blend for 1-2 min
  4. Then add 1-2 tbsp of water for extra creamy hummus
  5. Add to plate, drizzle with olive oil and a dash of paprika or Sumac
  6. Using chips, pita bread, or veggies- Enjoy!

Papaya Salad-Thai Cooking

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Over the holidays I had the most amazing experience, I got to travel to Thailand. The culture was awesome, but even better was the food. Thai food is not only packed with a lot of flavor, but most dishes are healthy for you too! So today I am making my favorite…. Papaya Salad

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Ingredients:

  • 1 medium dark green papaya
  • 3 garlic cloves (kratiem)
  • 1 red Thai Chilies (prikkheenoo)
  • 1 tomato, cut into wedges
  • ½ cup of chopped green beans
  • 1 tablespoon of fish sauce
  • ¼ cup of lime juice (1 lime squeezed) (ma-kaampiag)
  • 1 cup of unsalted peanuts


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Directions:

  1.  Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside in a bowl of ice water for crispiness.
  2.  Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold and enjoy!

Cuban Picadillo

Ingredients

  • 2 tbsps olive oil
  • 1 white onion (yellow, finely chopped about 1 cup)
  • 1 red bell pepper (cored and seeded finely chopped about 34 cup)
  • 1 tbsp tomato paste
  • 4 cloves clove garlic (finely chopped about 4 teaspoons)
  • 2 tsps ground cumin
  • 2 tsps dried oregano
  • kosher salt
  • black pepper                             
  • 2 bay leaves
  • 1/2 cup red wine
  • 11/2 lbs ground turkey
  • 1 cup canned tomatoes (diced)
  • 2 tbsps worcestershire sauce
  • 1/3 cup raisins
  • 8 oz of red potatoes peeled and cubed

 

Directions:

1. Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.

2. Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.

3. Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with yellow rice and black beans.

Cindy’s Homemade Guacamole

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My Guacamole is awesome and I pair it with gluten free chips and carrots
Why is it better to make your own instead of the pre-packaged kind? You know what’s going into it and you can control the amount. When you taste it, you know you are getting the health benefits of the Avocados, instead of tons of sodium. Also you can add in different spices to change up the taste.
Benefits of eating Avocados- One of the added benefits of eating avocados, they help reduce levels of cortisol & inflammation, which helps cut down on fat storage in the mid region.
Benefits of Feta Cheese-When you choose feta cheese over standard cheddar cheese, you get the cheesy taste with a third less calories. Feta cheese is also a third lower in fat.

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Ingredients:

  • 2 ripe avocados
  • 1 Lime or Lemon- squeezed
  • 1/2 teaspoon sea salt
  • ¼ teaspoon of freshly grated black pepper
  • 2 tsp of minced garlic
  • ¼ tsp of red pepper flakes
  • Optional- ¼ cup of Feta Cheese 

Directions:

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  • Cut avocados in half and remove seed. Scoop out avocado from the peel, put in a mixing bowl.
  •  Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Add the lime or lemon, garlic, salt and pepper and mash some more. Add in the red pepper flakes and feta cheese.

 

Baked Chicken

I got a pack of chicken breasts on sale at the local grocery store- I think it had about 8 large boneless breasts. 

I think we got 3 meals out of them.  

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Ingredients: 

2 tablespoons of olive oil

1 clove minced garlic

1 cup of wheat bread crumbs

2/3 cup grated Parmesan  

1 teaspoon dried basil leaves

1/4 teaspoon ground black pepper

6 skinless, boneless chicken breast halves

Directions: 

1. Preheat oven to 350 degrees

2. Lightly grease a 9 x 13 baking dish

3. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.  

4. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.  

Grilled Cobia

I finally went deep sea fishing and we caught a Cobia, also known as Lemonfish

This is a very mild fish and can be prepared many ways. They say it's one of the best tasting fishes, I would have to agree. The pork chop of the sea. One thing I am learning is not to overdue the spices which would block out the fish taste. This recipe has good flavor, yet you can savor the fish itself.

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Paired with Raw Zucchini, Garlic Cabbage, & left over Couscous

Ingredients:

4-5 medium fillets Cobia

1/3 cup olive oil

1/3 cup lemon juice

2 teaspoons dry mustard powder

1 clove minced garlic

1 teaspoon celery seed

1/2 teaspoon pepper

1/2 teaspoon sea salt

1 1/2 cup of white wine

Mix all ingredients in a freezer ziploc bag and place in refridgerator

Directions:

1. Mix all ingredients in a freezer ziploc bag and place in refridgerator

2. Marinate for an hour

3. Grill on Medium Heat either using outside grill or grill plate

4. Turning several times, and baste with extra marinade at each turn. 

Don't over cook. Super easy recipe

Raw Zucchini with Creamy Tomato Sauce

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This Raw recipe is amazing! You will think you are eating pasta!

The creamy sauce is delicious and is dairy free :)

I paired this with fresh caught Cobia

Ingredients:

4 medium zucchini

20 cherry tomatoes

2 cloves of garlic

2 tablespoons of tahini

3 teaspoons of dried basil

1 teaspoon oregano

1 teaspoon sea salt

1 teaspoon ground black pepper

Directions: 

Process zucchini into spirals or matchsticks and set aside

Add all ingredients into a food processor, blend until smooth. 

Top zucchini with sauce and serve. Enjoy! 

Chicken Shawarma

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 poundskinless, boneless chicken breast, cut into 16 (3-inch) strips
  • Sauce:
  • 1/2 cupplain 2% reduced-fat Greek yogurt 
  • 2 tablespoons tahini
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Remaining ingredients:
  • Cooking spray
  • 4 (6-inch) pitas
  • 1 cup chopped romaine lettuce
  • 8 (1/4-inch-thick) tomato slices
  1. 1. Preheat grill to medium-high heat.
  2. 2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
  3. 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
  4. 4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
  5. 5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Anaheim Sword Fish Tacos

Anaheim Sword Fish Tacos

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Ingredients:

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  • 1 teaspoon of oilive oil
  • 1 anaheim chile pepper, chopped
  • 1 leek, chopped
  • 2 cloves garlic, crushed
  • sea salt & pepper to taste
  • 1 cup of low sodium chicken broth
  • 2 large tomatoes, diced
  • 1/2 teaspoon of cumin
  • 1 1/2 pounds of sword fish filets
  • 1 lime
  • 12 Corn Tortillas

Directions:

  1. Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper to taste.
  2. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the swordfish into the mixture. Sprinkle with lime juice
  3. Cook 15-20 minutes until the swordfish is easily flaked with a fork. Wrap in warm tortilla shells and serve! Enjoy :)

Quinoa with Chard & Pine Nuts

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Ingredients:

1 ½ cups low-sodium vegetable broth

¾ cup quinoa, rinsed and drained

2 tsp. olive oil

1 lb. Swiss chard, leaves cut into ribbons, stems finely chopped

1 medium yellow onion, chopped (1 ½ cups)

16 pitted black olives

1/4 cup of raisins

½ tsp. red pepper flakes

3 cloves garlic, minced (1 Tbs.)

2 Tbs. toasted pine nuts

Directions:

1. Bring broth to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onion, olives, and raisins. Sauté 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; sauté 6 minutes, or until greens are tender. Stir in garlic, and season with salt and pepper, if desired.

3. Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.

Sicilian-Style Tuna

Ingredients

6 tablespoons extra-virgin olive oil

4 (5- to 6-ounce) tuna steaks

Salt and freshly ground black pepper

1 large onion, sliced (about 1 cup)

2 garlic cloves, minced

3 tablespoons salted capers, soaked in water for 10 minutes and drained

3 tablespoons minced pitted green olives

1/4 cup raisins

5 plum tomatoes, peeled, seeded, and chopped

1 cup fish stock or water, as needed

2 tablespoons fresh flat-leaf parsley, coarsely chopped

4 to 5 fresh basil leaves, torn

1/3 cup pine nuts, toasted

Directions:

1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.

2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.

3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.

4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

Black Bean Soup with Turkey Bacon

Black Bean Soup

I have a large dinner party this past weekend and this soup was a huge success!

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Ingredients

  • 10 slices Turkey bacon, finely chopped
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 6 garlic cloves, pressed
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 (15 1/2-ounce) cans black beans, drained but not rinsed
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro
  • juice of 1/2 lime
  • Thinly sliced scallions, for garnish
  • Greek Yogurt, for garnish
  • Mozzerella Cheese, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Vegetable Meatloaf

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This recipe is quick and easy and the whole family will love it!

It will look burnt on top but that is the mixture of Balsamic Vinegar

 & Ketchup when cooked.

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds ground turkey (90 percent lean)
  • 1 cup quick oats oatmeal
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Directions:

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, quick oats oatmeal, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. 

Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

This recipe was a hit at a small get together at our house this past Sunday. Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice 

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Ingredients:

  • 1 cup Jasmine Rice
  • 2 cups low-sodium chicken broth
  • 1/4 cup freshly squeezed orange juice
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon Stevia
  • Kosher salt and freshly ground black pepper
  • 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
  • 2 cups jarred or homemade tomato salsa
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups diced fresh pineapple
  • 2 limes, thinly sliced

Directions:

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving


Mojo Sauce to spice up your tacos & burritos :)

Mojo Sauce to spice up your tacos & burritos :)

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Ingredients:

Mojo Sauce:

4 garlic cloves

1 can of serrano chilies

1 large handful fresh cilantro leaves

Juice 1 Lemon

Juice 1 orange

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions:

Make the Mojo Sauce: 

Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a food processor and

 process

 until smooth.

 Salt & Pepper to Taste.

Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup

YUMMY!!!!!!

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Chicken Adobo Lumpias

Ingredients:

  • 4 Thin sliced Chicken breasts- diced
  • 1/4 cup of apple cider vinegar
  • 2 tablespoons cup of low sodium soy sauce
  • 4 cloves garlic, crushed and minced
  • 2 bay leaves
  • 1 tsp of baking stevia
  • 1 tsp curshed black peppercorns
  • 1 bunch chives
  • 1 pkg large square spring rools 
  • 1 egg beaten
  • Canola oil for frying
  • Kosher salt
  • Greek yogurt for topping

Directions:

1. In a pot, mix the diced chicken, viengar, soy sauce, garlic, bay leaves, stevia, and peppercorns. 

2. Place pot on stove, add enough water to cover chicken. Bring to a boil; lower the heat and simmer until chicken is nice and white. Transfer the chicken to a plate. Boil the sauce for about 5 min and strain (set the sauce aside)

3. In a food processor, pulse the chicken until finely chopped. Mix in the chives and 1/2 cup of sauce (reserve the other half for topping)

4. Lay out 1 wrapper on a clean surface. Spread with 2 heaping tablespoons of filling in thin line along one edge. Brush the opposite edge with the egg wash, fold in the edges and roll up tightly. Repeat, will make approx 6 rolls

5. In a medium skillet, heat 1 inch of oil med-high heat. Working the rolls until golden, approx 2 min each

Transfer to a paper towel to drain, sprinkle with Kosher salt

Cut Lupias in half and serve with a side of Greek Yogurt


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Homemade Carrot & Cauliflower Soup

Served hot or cold

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 5 medium carrots, peeled and coarsely chopped
  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon red pepper flakes
  • 2 teaspoons lemon zest
  • 1 teaspoon ground cumin
  • 2 cups chicken or vegetable stock
  • 3/4 cup plain yogurt, divided
  • Kosher salt and freshly ground black pepper
  • 1 green onion, finely chopped

Directions:

Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 

hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some 

chopped green onion.

Pan Seared Flounder Fillets

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I got some fresh wild caught flounder from Fresh Market on sale Saturday, first time cooking flounder.. these were YUMMY! Along with the sale on flounder, stopped by Jimmy Lowe's fruit stand, and picked up these Amish Made Tomato Basil Noodles :)

Ingredients:

  • 4 skinless flounder-fillets
  • Sea salt & pepper to taste
  • Whole wheat flour for dredging fish
  • 2 tablespoons of canola oil
  • 4 tablespoons of smart balance butter spread, divided
  • 1 lemon, squeezed
  • 1 small bottle capers
  • 1 cup of almond milk
  • 1/2 cup of greek yogurt
  • 2 minced cloves of garlic

Directions:

  1. Cook pasta as directed, I made a white creme sauce for this pasta
  2. In a small sauce pan, on low/simmer heat together almond milk, butter, greek yogurt, garlic, and 1 tablespoon of butter. Add in salt & pepper for taste
  3. Wash Fillets in cold water and pat dry, sprinkle with salt & pepper
  4. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat skillet on high heat until butter melts.
  5. Keeping heat at medium-high, cook fish on 1 side about 3 minutes, until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once. 
  6. Remove fish to serving platter. Turn off heat. Into hot skillet, whisk remaining 1 tablespoon butter. Add lemon juice. Pour in capers , liquid and all. Whisk. Pour thin sauce over fish fillets. Serve with a side of pasta and veggies. Enjoy with a colorful salad!!!!

Grilled Chicken over a Wheat Spaghetti Alfredo topped with Bell Peppers & Tomatoes

Cindy's Grilled Chicken Alfredo over whole grain spaghetti  topped with Bell Peppers & Tomatoes

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Ingredients:

  • 4 Thin Sliced Chicken Breasts
  • 1 tablespoon of Cumin
  • 1 tablespoon of Chili Powder
  • 2 Cloves of Garlic
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1/2 tablespoon of black pepper
  • 1/2 tablespoon of sea salt
  • 1 tablespoon of Italian Seasoning
  • 3 tablespoon of smart balance butter spread (Seperated)
  • 1 bell pepper
  • 2 Roma Tomatoes
  • 1 package of Whole grain Spaghetti noodles
  • 1/2 cup of fat free cream cheese
  • 1/2 tablespoon of corn starch or wheat germ
  • 1/2 cup of skim milk

Directions:

  1. In a skillet, melt 1 tablespoon butter spread, Grill chicken and peppers in a skillet until no longer pink
  2. Sprinkle Cumin, Italian Seasoning & Chili Powder on chicken
  3. Boil your pasta as directed on box
  4. In a medium sauce pan over low-medium heat, melt 2 tablespoons of smart balance butter and add garlic
  5. Add in skim milk, corn starch, and fat free cream cheese- turn down to simmer-low 
  6. Add in salt, pepper, garlic powder, and onion powder
  7. Stir often until even consistency and do not let sauce boil.
  8. Place your noodles on the plate, top with Alfredo sauce, side of chicken and top with cooked peppers and fresh sliced Roma tomatoes 

Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower

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  • 1 small to medium head cauliflower, cut into florets, about 6 cups cauliflower florets
  • 2 teaspoons crushed garlic
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh grated Parmesan cheese

Preparation:

Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, seasonings, and Parmesan cheese.

Spread the cauliflower out on the prepared baking pan.

Roast for 25 to 30 minutes, turning every 10 minutes, or until tender and lightly browned.

Serves 4