I recently came across a recipe from from myrecipes.com, to spice up my salad dressing. I made some major alteration as I was missing some of the ingredients, but it turned out really good. Say good-bye to boring salad dressings. This is really good as a dip too! Tastes very similar to cilantro hummus.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
2 garlic cloves, minced
1 persian cucumber
1 avocado, peeled and pitted
1 cup cilantro
2 green onions
Fresh juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
WHAT TO DO
1 Puree everything in a blender or preferably in a food processor.
2 Add 1/4 cup water at a time to your desired consistency.
TIP
Leave it thick by not adding the water and use it as a dip for your veggies.
Thursday, August 18, 2011
Sunday, July 24, 2011
Sweet and Salty Glazed Salmon Salad
You'll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids. The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
Saturday, July 23, 2011
Spicy Coconut Trout
Citrus and spice makes everything nice, especially seafood. This flavorful dish will excite your taste buds and help with reducing inflammation. If you don't like trout, try it with your favorite fish.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS
1-inch piece of ginger, quartered
2 cayenne peppers
2 limes, juiced
2 Tbsp. fish sauce
2 garlic cloves
1 can (15 oz.) coconut milk
1 cup cilantro, loosely packed
4 pieces (6 oz.) trout
WHAT TO DO
1 Heat oven to 400°F.
2 In a food processor, add the ginger, cayenne pepper, lime juice, fish sauce, and garlic and mix for 5 seconds.
3 Add the coconut milk and cilantro and pulse a few times until incorporated.
4 Place each piece of fish on separate aluminum foil or parchment paper that is big enough to wrap the fish and sauce.
5 Divide the sauce onto the fish.
6 Wrap the fish with the foil and cook in the oven for about 15 minutes, or until the fish flakes with a fork.
7 Pour contents into bowls and serve.
TIP
Try using your favorite fish with this dish!
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS
1-inch piece of ginger, quartered
2 cayenne peppers
2 limes, juiced
2 Tbsp. fish sauce
2 garlic cloves
1 can (15 oz.) coconut milk
1 cup cilantro, loosely packed
4 pieces (6 oz.) trout
WHAT TO DO
1 Heat oven to 400°F.
2 In a food processor, add the ginger, cayenne pepper, lime juice, fish sauce, and garlic and mix for 5 seconds.
3 Add the coconut milk and cilantro and pulse a few times until incorporated.
4 Place each piece of fish on separate aluminum foil or parchment paper that is big enough to wrap the fish and sauce.
5 Divide the sauce onto the fish.
6 Wrap the fish with the foil and cook in the oven for about 15 minutes, or until the fish flakes with a fork.
7 Pour contents into bowls and serve.
TIP
Try using your favorite fish with this dish!
Tuesday, July 19, 2011
Fruit Medley
This refreshing, exotic fruit snack will help cool you down on those hot summer days. Did I mention that it has lots of antioxidants that help rid the body of toxins?!
Serves: 4-6
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
1 fuji apple, peeled, cored, and cubed
1 orange, cut from rind and sectioned
1 small papaya, cut into 2-inch cubes
1 small cantaloupe, cut into 2-inch cubes
1 Tbsp fresh mint, minced
1 Tbsp fresh parsley, minced
WHAT TO DO
Toss all ingredients. Serve chilled.
TIME SAVER TIP
You can make this a day or two ahead.
 |
| Fruit Medley |
Serves: 4-6
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
1 fuji apple, peeled, cored, and cubed
1 orange, cut from rind and sectioned
1 small papaya, cut into 2-inch cubes
1 small cantaloupe, cut into 2-inch cubes
1 Tbsp fresh mint, minced
1 Tbsp fresh parsley, minced
WHAT TO DO
Toss all ingredients. Serve chilled.
TIME SAVER TIP
You can make this a day or two ahead.
Thursday, June 2, 2011
Rice Noodle Salad
Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
Tuesday, April 19, 2011
Guacamole
This is one of my favorite appetizers. It's fast, easy, and well, just plain good and good for you!
I know lots of people who are afraid to consume avocados because of it's high fat content. It contains a whopping 50 calories in one 1 inch slice with 35 of those coming from fat. What you need to also understand is that there are many different types of fats and not all of them are going to be bad for you whenever you eat them. The type of fats that are included in an avocado are monounsaturated fats and polyunsaturated fats, which should be included in any good diet lifestyle.
Another positive impact they have is to reduce cholesterol, as the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol. Eat avocados in moderation to get all the amazing benefits it offers. They don't call it a 'superfood' for nothing!
INGREDIENTS
4 avocados, smashed
1 small onion, diced
1 medium tomato, diced
1 cup cilantro, chopped
2 limes, juiced
sea salt to taste
WHAT TO DO
Mix all the ingredients in a bowl. Serve with your favorite vegetable chips.
TIP
If you want to make this ahead of time (same day), cover with plastic wrap. Make sure the plastic is touching the mixture with as little air bubbles as possible. The air will turn the mixture brown.
I know lots of people who are afraid to consume avocados because of it's high fat content. It contains a whopping 50 calories in one 1 inch slice with 35 of those coming from fat. What you need to also understand is that there are many different types of fats and not all of them are going to be bad for you whenever you eat them. The type of fats that are included in an avocado are monounsaturated fats and polyunsaturated fats, which should be included in any good diet lifestyle.
Another positive impact they have is to reduce cholesterol, as the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol. Eat avocados in moderation to get all the amazing benefits it offers. They don't call it a 'superfood' for nothing!
INGREDIENTS
4 avocados, smashed
1 small onion, diced
1 medium tomato, diced
1 cup cilantro, chopped
2 limes, juiced
sea salt to taste
WHAT TO DO
Mix all the ingredients in a bowl. Serve with your favorite vegetable chips.
TIP
If you want to make this ahead of time (same day), cover with plastic wrap. Make sure the plastic is touching the mixture with as little air bubbles as possible. The air will turn the mixture brown.
Monday, April 18, 2011
Agua Chile
This fast and easy recipe not only tastes great, it smells and looks delicious too. My mouth just waters when I look at it. Shrimp swimming in lemon and spice is all so nice...for my tummy! A serving, about 3 ounces of shrimp, has 17 grams of protein, 15% iron, and 21% B12 of your daily value! How's that for this flavorful crustacean!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients for the marinade until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients for the marinade until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
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