Tag Archives: healthy

Re-Post: Cilantro Citrus Garlic Chicken Slow-Cooked

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 I had to share this delicious recipe with you from Unwind Cooking. 

It is full of goodness from the herbs, garlic and citrus.  If you can use fresh, organic herbs instead of dried.. all the better.  But even dried herbs retain their antioxidant richness, and citrus is awesome. 

Choose organic ingredients, and chop the lemons into bite size pieces, because you want to eat the whole fruit.. there is HUGE health benefit to eating the pith and rind of citrus fruits.

Cilantro Citrus Garlic Chicken Slow-Cooked

Posted by ⋅ January 16, 2013

Citrus Cilantro Garlic Chicken Crock Pot

Cilantro Citrus Garlic Chicken

This chicken only gets better the next day when you can make them into shredded chicken tacos with guacamole. But no need to shred because the chicken falls apart nicely.

Cilantro Citrus Garlic Chicken Slow-Cooked.

Paint a Flower Pot and Cook a Bowl of Happiness

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I pinned photos of cleverly painted flower pots on my PInterest page recently, and got the ‘paint a pot’ bug!  I went down to Ace Hardware and spent more  money on paint than can be justified…although I only bought 3 pints and a pint of primer.  The clay planter pots weren’t much, so I picked up 4 of them.. in different sizes.

Patience is NOT a strength of mine! I had no choice but to prime the first 3 I wanted to tackle, and wait until the next day to dabble with painting them.  The paint colors I chose were a deep turquoise, a hot pink and bright yellow… figuring I could mix them to make orange, purples and greens.

I am not as creative as my daughter or son are, and am happy with simple designs that appeal to my easy to please eye.  So here is how it went:

Flower pots Phase2

Flower pots Phase1

Pots are primed, and first go at color.

Flower pots Phase4

Almost done… tomorrow is the official unveiling!

The cats have been very curious about my activities on ‘their’ porch.  So far no painted cat.

Following is a wonderful meal in a bowl.  The ingredients are high in nutrition, and combined create all you would expect from a pot of comfort food.

This dish can be made with a variety of spices; Indian, Italian, Middle Eastern, Asian or spicy South American.

Bowl of Happiness: Veggie, Bean and Lentil Stew

  • 1 Tbs. Coconut oil or extra virgin organic Olive Oil
  • 3 medium cloves of Garlic, finely chopped
  • 1 cup diced organic White Onion
  • 1 Tbs. Ginger, finely chopped
  • 2 tsp. Sea Salt
  • 1-1/2 tsp. Cayenne
  • 1 tsp. ground Ceylon Cinnamon
  • 1/2 tsp. Allspice
  • 1/4 tsp. Black Pepper
  • 1 organic Broccoli, cut into pieces
  • 2 c. organic Carrots, cut in 3/4″ chunks
  • 2 c. organic Zucchini, cut into bite-size pieces
  • 6 – 7 organic Red Radishes, halved
  • handful of mushrooms (opt.)
  • 15 oz. of Tomato Sauce
  • 1/2 – 1 c. hot Water
  • 1/2 c. organic Red Lentils, or Split Peas, rinsed
  • 1 c. cooked Cannelini Beans (or your favorite bean)
  • Chopped fresh cilantro or parsley, and dried chili flakes for garnish

Yoga pot 1

Heat oil in a large pot or skillet over medium heat.

Yoga pot 2

Add the onion, garlic and ginger. Cook for a few minutes until the onions is translucent. Add cayenne, cinnamon and allspice. Stir mixture for 3-4 minutes.

Yoga pot 3

Add vegetables,  tomato sauce and 1/2 c. of water. Bring to a boil. Add lentils and beans, cover and simmer on low heat until lentils are cooked and  vegetables are tender, about 25-30 minutes.

Yoga pot 4

If needed, add the rest of the hot water for stew-like consistency.  Serve in deep bowls garnished with cilantro and chili flakes.

Enjoy with a tossed green salad in a lemon-garlic-olive oil dressing.

Yoga pot 6

~ Sahtein! (double health) ♥

The PROM photos… and Golden Beets and Radish Side Dish

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I said I would get permission to post Prom Day photos of my son and his sweetheart. He said it was fine to do so.

Having gone to high school overseas where we don’t have a Prom equivalent, I never experienced this event myself, but I surely was excited for them!

Prom 2013, Darin and Olivia 2

Prom 2013, Darin and Olivia

On to the Beets. . . !

I love golden beets!

I also like the color they turn the dish they’re in.. Golden.

This is a simple, healthy (of course) and quick side dish that will add pizzaz to a meal.  We will use green tea to cook the vegetables, adding an antioxidant boost to the already super good for you veggies.

Golden Beets and Radish Side

  • 4 organic Golden Beets, cut in quarters
  • 4 – 5 large organic Radishes, cut in quarters
  • 1 organic White Onion, cut in half and then quartered
  • 1/2 c. brewed green tea (a mild flavor like Sencha)
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 2 Tbs. Extra Virgin organic Olive Oil
  • Dash of Turmeric
  • Dash of Ceylon Cinnamon

Place cut up vegetables in a medium pot and add tea.  Bring to boil.  Add salt and pepper and turn heat to low.

Simmer for 15 – 20 minutes or until beets are just tender.  Do not over cook… (I like mine with a little crunch).

Strain into a bowl.  Drizzle olive oil on top and sprinkle lightly with turmeric, cinnamon. Adjust salt to taste.

OTHER OPTIONS:

  1.  You can drizzle a little lemon juice on the veggies, and instead of turmeric add a dash of cumin.
  2. Chop parsley and add when served.
  3. Mix in cooked quinoa pilaf.
  4. Add apples cooked with a generous sprinkle of cinnamon and a bit of nutmeg.golden beets, radish and onion

~ Bon Apetit! ♥

Baked Almond-Crusted Cod in Big Boss Oil-less Fryer

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Quick dinner tonight.  Didn’t get started until 6:10pm!  Luckily, I had taken 4 Wild Caught Cod fillets out of the freezer last night.  I had a bunch of green beans, a spaghetti squash and 4 sweet potatoes waiting to join in a meal, and tonight was the night.

Almond meal has figured heavily in many recipes lately.  From cakes to cookies to my creation this evening.

So here’s how it went…

I steamed the green beans then added some garlic salt, pepper, a bit of e.v. olive oil and lemon juice.

Then I steamed the spaghetti squash, then scraped the insides into a pan, added some coconut milk, touch of salt, date sugar, cinnamon and a dash of turmeric. While that was re-heating on low, I sliced the sweet potatoes into strips, tossed them in olive oil, salt, Aleppo pepper and a dash of sumac.

Sweet potato fries Big Boss

The potatoes cooked in the Big Boss Fryer first… (10 minutes per batch).

Then I prepared the fillets:

Baked Almond-Crusted Cod

  • 4 Cod fillets
  • 1 Tbs. EV Olive Oil
  • 3/4 c. Almond Meal
  • 1/4 c. Rye Flour (substitute with Brown Rice flour for GF)
  • 2 Tbs. chopped organic Parsley
  • 1 Tbs. Nutritional Yeast
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • Paprika, to taste

Rub fillets with olive oil on both sides.

Mix dry ingredients in a flat dish.

Big Boss Fish prep

Cod coated in almond meal, rye flour, parsley and spices

Dip fillets in mixture to coat, then place on tall rack of Big Boss Oil-less Fryer, or preheat oven to 400º F.

Big Boss Fish

Cod baking in Big Boss Fryer

Set timer for 12 minutes (14 if fillets are  thick).  Bake at 400º.  Watch so that crust does not burn.

Squeeze lemon on top and serve with veggies and baked sweet potato fries!  Voilà! Dinner.

Big Boss Fish 2

Baked Almond-Crusted Cod

~ To Your Health! ♥

 

 

Creamy Carrot-Sweet Potato-Millet Soup and Rainbow T-shirts

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I was browsing through some DIY Pinterest pages on Saturday, and a composite photo caught my eye.  It was colorful and since a young person was in one of the photos, I figured it must be a relatively easy project.

I clicked to enlarge the steps depicted and got hooked on the idea!

I saved it onto my Pinterest page.

J gave me 4 white cotton T-shirts a couple of weeks ago, that he brought home from work.  The project called for a white T-shirt.  I remembered them on Sunday… YAY!

Since I spent a lot of time drawing psychedelic style pictures when I was recuperating 2 years ago, I have a box full of rainbow-colored Sharpies and Fabric markers too.  The project called for those.  Double YAY!  The other ‘ingredients’ were a cup, a rubber-band, rubbing alcohol and a dropper. Check!

INSTRUCTIONS: Place the cup under the T-shirt where you want your first drawing.  Using the rubber-band, secure that section to the top of the cup.

Using Sharpies, draw a design with multiple colors, then slowly drip alcohol onto the image and M-A-G-I-C!! Your drawing turns into a gorgeous blended tie-dye like print!

fabric fun pre 1

Sharpie design1 BEFORE the alcohol

fabric fun post 1

Sharpie design1 AFTER the alcohol

fabric fun pre 2

Sharpie design 2 pre alcohol

fabric fun post 2
Sharpie design 2 AFTER the alcohol!

AND at the half-way point of my first Rainbow T-shirt:

fabric fun final

FUN!  I spent an hour playing with color.  It was like Kindergarten all over again.. lol.

I realized it was getting late and I had 3 people, plus J and I to make a late lunch for.  My daughter and her fiance and one of my nephews would be arriving in 2 hours..and since I wanted to make Osso Bucco and 3 – 4 side dishes I had to get cracking!

One of the dishes I have been wanting to try is a Carrot based soup.  As usual, I messed around with a Carrot soup recipe that sounded good, and the result was astounding!

This is now one of our favorite comfort foods.

The Millet adds substance to the soup,  so it’s more like a porridge.  Instead of Crème fraîche I used Tofu and Almond milk, and believe me it didn’t need anything else.  I also added cardamom to the recipe, since I think it compliments the orange veggies well.

I hope you like this as much as we did.

Creamy Carrot-Sweet Potato-Millet Soup (non dairy)

  • 1 Tbs. organic grass-fed Butter (or E.V. Olive Oil)
  • 1 medium white Onion, chopped
  • 4 c. organic Carrots, peeled and chopped (about 7 – 8 carrots)
  • 1 large Sweet Potato, cut into 3/4” squares
  • ½ c. Millet
  • 3 ½ c. home-made or store bought organic Vegetable Broth
  • 1 Tbs. finely chopped fresh Fennel
  • 1 tsp. ground Cardamom
  • ½ tsp. Sea Salt
  • ½ tsp. Black Pepper
  • ½ c. soft organic Tofu
  • 1/2 c. Almond milk
  • Chopped organic Green Onion (opt. as topping)

In  a 4-qt. pot, melt the butter over medium heat.  Add the onion and stir occasionally until translucent and yellow.  Add the carrots and sweet potato. Stir while cooking for about 10 minutes.

sweetpotatoes

Add the millet, vegetable stock, fennel, and seasoning.  Bring to a boil over med-high.  Reduce to low, cover and cook for 30 – 35 minutes until veggies and millet are tender.  Cool slightly.

Transfer mixture to a food processor, in batches if necessary, and process until smooth, scraping down sides.  Add the tofu and almond milk and mix until incorporated.

Return mixture to pot and reheat.  Taste and adjust seasoning.

Garnish with green onions.

Carrot-Sweet potato soup

Creamy Carrot,Sweet Potato, Millet Soup

~ Bon Apetit! ♥

An Olive Oil Wheat-Free Crust Inspires a Surprise Filling!

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Months ago I set aside a recipe I found for an Olive Oil, Gluten Free Crust.  I’ve been wanting to try it ever since.  Last night I decided to take the plunge.

Although somewhat unprepared (I didn’t go out to shop for the ingredients),  I was not daunted by the need to modify what flours I used.  I love diving in and making it up as the spirit moves me.

The recipe calls for Gluten-Free all-purpose flour, well that’s not very creative.. so I rummaged in my pantry for flours I could use.  I actually had about 3/4 cup of Bob’s Red Mill GF all-purpose flour so decided to give the recipe author a nod by using it.  The other 2-1/4 cups of flour were Rye (hence the Wheat Free title instead of Gluten Free).

The recipe had no leavening (probably relying on the pre-mixed flour for that), so I decided to use a little yeast. You’re going to think I’m wacky because the recipe calls for COLD water.. for a flaky crust, and here I am using yeast dissolved in EXTRA WARM water.  It occurred to me that I was confusing the ingredients, but… FRET NOT!  It all worked out. :)

After the dough rested for a while, I rolled it out into a 12″ circle and realized I had made no plans after that point!  Yikes! What to fill it with?

Opening the always over-stuffed refrigerator (I feed a 17-year old, a 13-year old and a 10-year old + J and myself), I prayed for inspiration.

In the left hand veggie drawer I found most of a large yellow onion and tomatoes.  In the right hand veggie drawer I found the organic Brussels Sprouts I purchased a couple of days before. The Cheese drawer had both shredded Daiya cheese and Almond cheese, so I grabbed them as well.  A small bowl of tomato sauce called out to me, and after setting all the other ingredients on the counter, I invited it to the party too.

Veggie drawer

Now some seasoning which had to include hot pepper sauce.

Below is the result and recipe.  I LOVED the deep dish look and the crust was excellent… just enough flakiness.  Would work well for a Quiche.

Hoda’s Deep Dish Wheat-free Veggie Pie

This recipe offers high fiber (rye flour), lycopene from cooked tomatoes (protects against cancer), Onions are a major source of a Quercetin, a super-antioxidant, and of course brussel sprouts contain the largest content of anticancer phytochemical compounds such as glucosinolates, and lower cholesterol!

CRUST

  • 3 c. Gluten Free or Wheat Free flour (or a mix)
  • 1 1/4 tsp. Xanthan Gum
  • 1 tsp. Sea Salt
  • 1/2 packet active dry Yeast dissolved in 1/2 c. warm water and a pinch of sugar
  • 6  Tbs. extra-virgin Olive Oil
  • 1 1/2 tsp. white wine vinegar
  • 1/2 – 3/4  c. cold water

In bowl of a mixer or regular bowl, add the 3 dry ingredients and combine.

Pour olive oil on top and mix on low-speed for about 2 minutes, or with a fork until well-distributed.

Add yeast mixture and vinegar and mix for about 4 minutes on medium, adding cold water until dough comes together and is no longer crumbly.  It should feel soft.

Cover dough with plastic wrap and set aside for 30 – 45 minutes.

Prepare the filling.

When ready, take 3/4 of dough out of bowl, place it between two oiled sheets of wax paper and roll into a 10″ circle… about 1/8 inch thickness.  Flip it over and roll other side to smooth out.

Place dough in a slightly oiled deep pie dish.  Fill and bake.

Cheesy Brussel Sprout-Tomato-Onion FILLING (non-dairy):

  • 1 c. cut up organic Brussel Sprouts (you can use zucchini or your fave veggie)
  • 2 large organic Tomatoes, chopped
  • 1 large yellow organic Onion, coarsely chopped
  • 2 clove organic Garlic, minced
  • 1 c. organic Tomato Sauce
  • 2 – 3 tsp. Tabasco, to taste
  • 1-1/2 tsp. Oregano
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 3/4 c. Daiya Mozzarella Cheese (or shredded Rice Cheese)
  • 1/2 c. Almond Cheese, thinly sliced and cut into 1 inch pieces

Spread the sprouts, onions and tomatoes in the pie dish.

Mix the tomato sauce and spices together and pour over veggies.

tomato onion br sprout pie2

Tomato, onion, brussel sprout, wheat-free pie!

Sprinkle both cheeses on top, and a little more Oregano.  Bake at 400º F for 18 – 20 minutes, or until filling is cooked and shell is slightly brown on the edges.

My Brussel Sprout-Tomato-Onion-Cheesy Pie, Wheat Free

~ To Your Health! ♥

Sunday Snippet – How Should You React?

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Situations that are upsetting to us creep up all the time.  It’s life’s way of offering us lessons,  pushing us to raise our perspective and control what is often an over-reaction.

You’d think after 15 years of grasping this understanding, I would be an expert at controlling my reactions.  Ha!  I still find myself feeling upset and stewing.  But now it’s not as often, and I don’t stew for days.  Now I have some tools and I am able to discuss why a certain thing or situation has the potential of upsetting me.

I know that it takes 7 hours+ to reverse the chemical toxins released by negative emotions and thoughts.  That’s a long time to poison one’s body and ruin a perfectly lovely day… isn’t it?  And yet EGO has to express its dissatisfaction when things  don’t go as desired.

A good friend of mine, a healer, gifted me this beautiful tool not long ago.  It is so effective that I want to share it with you:

When something comes up that has the potential of upsetting you, take a moment.

Imagine two teacups: one a little old, not very pretty and full of a dark murky tea.  The other is a gorgeous, fine china cup with a happy floral pattern and full of golden light.

Which do you want to drink from?

dark cup_of_teapeacock cup

Do you choose the negative reaction, or the positive one?

Do you sip a murky tea that will probably give you a tummy ache that lasts all day, or do you choose to drink the cup of golden light and visualize the upsetness dissolving?

Fret not!

You can still correct the situation, or ponder a solution without the attached negative emotion.  Think how freeing it would be to have a calm, still, peaceful approach to life’s curve balls.

RESOLVE TO TRY THIS NEXT TIME YOU FEEL THAT OLD FAMILIAR SURGE OF ENERGY.

 

Drink LIGHT.  ♥

Sunday Snippet – Stress

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I like this story.. it quickly illustrates what we unconsciously do that contributes to compromised psychological and psychical health.

Remember this image when you begin to feel stressed over something, and also remember that worry never solved much.  A light attitude, communication and clear thinking will take care of most points of stress and worry.  water

 ~ ~ ~ ~ ~ ~

A psychologist walked around a room while teaching stress management to an audience. As she raised a glass of water, everyone expected they’d be asked the “half empty or half full” question. Instead, with a smile on her face, she inquired: “How heavy is this glass of water?”

Answers called out ranged from 8 oz. to 20 oz.

She replied, “The absolute weight doesn’t matter. It depends on how long I hold it. If I hold it for a minute, it’s not a problem. If I hold it for an hour, I’ll have an ache in my arm. If I hold it for a day, my arm will feel numb and paralyzed. In each case, the weight of the glass doesn’t change, but the longer I hold it, the heavier it becomes.”

She continued, “The stresses and worries in life are like that glass of water. Think about them for a while and nothing happens. Think about them a bit longer and they begin to hurt. And if you think about them all day long, you will feel paralyzed – incapable of doing anything.”

It’s important to remember to let go of your stresses. As early in the evening as you can, put all your burdens down. Don’t carry them through the evening and into the night. Remember to put the glass down!

 ~To Your Health! ♥

Spring Blossoms and My Tasty Tuna-Salmon Salad

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Two days ago my co-worker brought a lovely, arrangement to the office.  She cut branches from one of the early blooming trees in her back yard, and simply placed them in a large glass vase with a pink bow to match the vibrant color of the tiny blossoms.  It lifted the atmosphere in seconds, as only flowers can do.

pink blossoms

Awesome pink blossoms

I got home HUNGRY today, after rushing to an appointment straight from work.  My 17-year old was home, and stated he was just as famished.  So we threw together one of our favorite quickie snacks… an upgraded Tuna Salad.

Just a little chopping of ingredients on hand, a few spices, dressing and Voilà…

My Tasty Tuna-Salmon Salad

This light meal features:

  1. Healthy fats
  2. High fiber
  3. High protein
    PLUS
  4. Onions are a major source of a Quercetin, a super-antioxidant
  5. Parsley (one of the world’s seven most potent disease-fighting spices) is an antioxidant, anti-bacterial, immune booster, powerful kidney healer, and enriches the liver!
  • 1 can Light meat, dolphin-safe Tuna in water, drained
  • 1 – 7.5 oz can Wild Salmon, drained
  • 3 – 4 organic Green Onions, chopped
  • 1/4 c. organic Red Onion, chopped
  • 1/4 c. organic Parsley, chopped
  • as many Black Olives as you like, chopped
  • 3 Tbs. or more organic Bread and Butter pickles, chopped
  • 1 Hi-Omega-3 organic Egg, boiled and chopped
  • 1/2 organic Red Apple, chopped (opt.)

Dressing

  • 4 – 5 Tbs. Vegenaise
  • 2 tsp. Mustard (I like spicy Dijon, choose your favorite)
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Celery Seed
  • 2 tsp. fresh Lemon Juice, Cider Vinegar or half and half
  • Sprinkle of Sea Salt
  • Dash of Cayenne (to taste)

In a large bowl mix all dry ingredients together.

In a separate glass bowl,  mix Dressing ingredients until well combined.  Add to dry ingredients and combine with wooden spoon.

Serve on toasted Gluten Free Chia Millet or other whole grain bread.  Top with Avocado and/or Tomato slices.

Can also be served in large organic Romaine Lettuce leaves.

Tuna Salmon salad

My Tuna Salmon Salad

~ In Good Heath! ♥

Gluten Free Cinnamon Rolls

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At the beginning of each week, I try to make sure I have baked something to satisfy my sweet tooth.  Since I am a low-carb and no sugar person, I have to adapt recipes that appeal to me, like the one below.

Cinnamon, as you know very well if you’ve followed my blog, is a SUPER antioxidant and anti-bacterial food.  Good to consume if you feel a cold coming on, or want to ensure you get your antioxidants for the day.  I happen to absolutely LOVE this spice, and will sprinkle it on bananas, my toast (with a smear of coconut oil), cereal, cocoa, soup and much more.

If you’re like me, you are bound to like this recipe.

Gluten Free Cinnamon Rolls

For the Pan

  • 2 Tb. melted organic grass-fed Butter (or Coconut Oil)
  • 3 Tb. Xylitol
  • 2 c. Almond Flour
  • 1 c. Coconut Flour
  • 4 Tbs. freshly ground Flax Seeds
  • 1/2 c.  Xylitol
  • 1 3/4 tsp. Baking Soda
  • 1/4 tsp. Sea salt
  • 1/4 c. of Flax Meal mixed with 1/4 c. warm Almond milk
  • 3 Large Omega-3 Eggs

Topping:

  • 2 Tbs. melted Coconut Oil
  • 1/2 c. Xylitol + 2 Tbs. organic Cinnamon

Preheat oven to 350º.

Add melted butter and Xylitol to 8 x 8 Pan.

Combine almond flour, 4 Tbs. ground flax, Xylitol, baking soda and salt in a large bowl.

Combine warm milk with the 1/4 c. flax meal. Add this and the 3 eggs to the dough, and mix well.  You want the consistency of cookie dough.GF Cinnamon Rolls 4

Place dough on a sheet of parchment paper coated with oil. Oil your hands to prevent sticking, and press the dough into a rectangle between ½ – 1 inch thick.

GF Cinnamon Rolls 1

Gently spread the melted butter or coconut oil on the dough and sprinkle evenly with Xylitol and cinnamon.

GF Cinnamon Rolls 2

Starting with a long side, roll the dough into a log with the help of the parchment paper.

Using a sharp knife, slice the rolls to desired thickness.

GF Cinnamon Rolls 3

Place rolls in buttered pan side by side.  Brush a little more butter on top.

Bake 30 minutes. Cover with foil and bake another 10-15 minutes.  Remove from oven and allow to cool 30 minutes for perfect texture.

GF Cinnamon Rolls

The rolls will keep several days stored covered at room temp.  They can also be frozen.

~ Bon Apetit! ♥