Category Archives: Recipes

Orange Cilantro Sliders with Garlic Mash

Posted on by
Reply

When I have a stressful day, the first place I go, is the kitchen. I usually pour myself a glass of red wine and get creative; and all of my stress magically melts away. This past Wednesday, was one of those creative times. I made orange cilantro sliders with garlic mash, coconut broccoli slaw and Asian pear. A wonderful blend of citrusy, tropical flavors.

Orange Cilantro Sliders with Garlic Mash

  • Organic ground beef
  • 1/4 bunch of fresh cilantro
  • Zest of 1 orange, juice of 1/2 of 1 orange
  • 1/4 diced white onion
  • Sea salt/pepp
  • Roasted whole garlic cloves

The first thing I did was start the whole garlic cloves roasting in the oven. Once they were finished, I mashed the roasted garlic together for a burger topper. Mix all other ingredients together and form into slider size patties. Place in pan over medium heat and cook until done to your liking.

Coconut Broccoli Slaw

Melt oil in a saute pan and add bag of broccoli slaw. Let it cook over medium heat, continuing to stir until it cooks down, and sprinkle with coconut. Gently toss, and pair with burgers and a crisp sliced Asian pear.DSC_0432DSC_0420DSC_0424DSC_0425DSC_0431DSC_0436This dinner recipe can be seen on the Food Renegade’s Fight Back Friday for March 22nd!

Quick Weeknight Dinner!

Posted on by
1

As you know, I’m all about keeping it simple, and more so, using what I have on hand or what needs to be used. This dinner, is the perfect example of that: Bacon wrapped pork chops with apple balsamic compote, accompanied by garlic buttered broccoli (seen here: http://wp.me/p2zSoO-bk).

I’d thawed some thick-cut bone-in pork chops that Seth cut the chop out of (saved the bones for broth, of course), then he wrapped each chop in a strip of bacon, seasoned with kosher salt/pepp and popped them in the oven to bake. In the meantime, we had a not quite crisp apple that needed to be used (there is nothing I hate more than eating a “softer” apple, eeewwww!). We cook with them if this happens. We loosely diced the apple into pieces, and combined it with diced white onion in a little sauce pan with some balsamic vinegar, and let it cook down. We topped the chops with this and it was great! DSC_0365

Salt and Pepper Salmon

Posted on by
3

I was talking last week about how some baked salmon I made turned out fabulous, and I was pleased because salmon is my least favorite seafood (and I’m not picky)!

We had two salmon fillets with skin, in the freezer that I’d thawed (pretty sure the skin keeps all the fat and moisture in, even though it grosses me out-but I’m working on that!). I put them skin side down in a glass 8×8 baking dish that I’d rubbed a bit of olive oil on, and generously sprinkled them both with salt and pepper. They were done in about 7 minutes. That was it. I thought I’d try baking them with no oil or fat, since they’re fatty by nature, and it worked great. Only when I put it on my plate, did I drizzle a bit of olive oil on the fillet (not cooked, so still has the health benefits). So good! Sometimes, less is more.

I paired them with some thyme roasted carrots I’d thrown in the oven, for dinner and a couple of berries.DSC_0384

I had plenty of carrots leftover to bring in my lunches throughout the week, and Seth used the other salmon fillet in a salad Sunday night. Leftovers rock!

Poached Egg…salad?

Posted on by
Reply

I’ve done a lot with eggs, but I’ve never topped a salad with one! The inspiration came from a newer restaurant here in San Diego, 100 Wines, from the Cohn Family Restaurant Group (one of our favorites), view the amazing menu here: 100 Wines Menu. They’re very accommodating with gluten-free, grain-free, etc. and willingly substitute breads/pita for crisp vegetables, or will remove ingredients you can’t eat, etc.

I met a girlfriend for dinner there and I enjoyed the Mixed Greens salad: poached egg, crispy pork belly, ciabatta crouton, piquillo, peppers, ginger apple dressing-sans the ciabatta crouton of course 🙂 It was fabulous! I can’t believe how awesome the yolk was mixed in with the salad. I told Seth about it, and he made this one night recently!

Burger Egg Salad

  • Burger patties, of your choice
  • Bacon
  • Over-easy or poached egg
  • Salad, of your choice

You can use any burger patties you choose, seasoned however you want, and same goes for the salad and it’s ingredients-be creative. Make the salad, top with burger, bacon and poached eggs. Mix altogether-the key is a little runny yolk, it flavors the salad so well!DSC_0226DSC_0229

Italian Flavors abound!

Posted on by
3

I’ve really been craving Italian flavors lately, WAIT…I think I’m craving the idea of Italian flavors (meaning, dimly lit authentic little Italian restaurant, good red wine, Frank Sinatra, cheese, and garlic). What’s awesome about this health journey I’m on is recognizing the flavors OR ideas (in my brain) that I’m craving, appreciating them, and understanding what they mean so I can satisfy them in a healthy way. Amazing the very, very close relationship between your gut and your brain. That’s a whole other post.

These cravings were the inspiration for my creation last night: Artichoke Olive Pasta.

Artichoke Olive Pasta

  • Roasted spaghetti squash
  • 1 can/jar artichoke hearts
  • 1 small or 1/2 large can whole pitted black olives
  • 1/2 a diced white onion
  • Tropical Traditions Coconut Oil
  • Herbes de Provence
  • Garlic powder
  • Kosher salt/pepp
  • Olive oil

I had pre-roasted spaghetti squash in the fridge, which made this dish super quick. I squeezed the water out of the artichoke hearts over a colander (they don’t need to be “pretty” so I literally smash them up in my hand). I melted about 1 TBSP of coconut oil in a sauté pan, and added the diced onion, sprinkling with garlic powder, kosher salt/pepp. After about 5 minutes, I added the squeezed artichoke hearts and continued stirring so they could warm up. Last, I added the black olives, which I’d sliced in half lengthwise. I turned the heat down low to keep everything warm, and microwaved a pile (yes, a big pile) of spaghetti squash. once the squash was warm, I generously sprinkled with Herbes de Provence, and a drizzle of olive oil (to add to the Italian flavor). Then I added my artichoke olive stir-fry, and voilà! Italian flavors abound!

DSC_0350DSC_0355