Wednesday, December 4, 2013
I love cauliflower. This low calorie cruciferous vegetable is chock full of vitamins and nutrients and evidence shows it has cancer prevention properties as well as helping to decrease diseases mediated by inflammation. Typically, I just cut it into small florets and roast it with some garlic and olive oil or just munch on it raw as an afternoon snack. But I was determined to do something more exciting with the head of cauliflower I picked up at Trader Joe's last week. Instead, I just stared at it for a few days visualizing the possibilities...would it end up as a substitute for a potato in an "au gratin" dish or possibly as a raw cauli slaw with toasted almonds, dried cranberries and other goodies? Although these seemed like delicious and realistic options which I will probably entertain with the next head of cauliflower I get, I was craving something a tad more exotic...more flavorful this time. And so it came to me...I would use the luscious red bell pepper in the veggie drawer along with the gems in my spice cabinet and make something colorful, aromatic and exciting. Turns out this dish was a wild success as evidenced by the satisfied looks on my guests along with recipe requests which made me very happy. Today I am going to share this nutritious and yummy dish with you that is super easy to make. I hope you like it.
Wednesday, November 20, 2013
Thursday, November 7, 2013
Oh fall how do I love thee? Let me count the ways...pumpkin pie, pumpkin bread, pumpkin seeds, pumpkin butter, pumpkin lattes, pumpkin ravioli, hot spiced *spiked* cider, walks with autumn foliage, Thanksgiving, pumpkin stew, pumpkin & cream cheese muffins....okay so it's pretty much everything pumpkin :-D. Love fall AND pumpkins! Did you know the pumpkin is a low calorie (just watch out for the added sugar in many pumpkin treats), high fiber food packed with Vitamin A, keeping your eyesight healthy and on top of THAT, it reduces bad cholesterol too?
My strong feelings for this special orange ball of happiness led me on a quest to create a cozy, healthy and yummy fall breakfast dish featuring my beloved pumpkin as the star. As a fan of oatmeal for so many reasons (see below), I thought this would be the perfect food to spruce up with some pumpkin love! I experimented with my Pumpkin Harvest Oatmeal on my husband and mother first and they were hooked. Hoping you enjoy this simple, super nutritious and tasty power breakfast perfect for fall!
Monday, October 28, 2013
We recently returned from our travels to Japan- what an amazing trip. So much history, culture and of course delicious authentic cuisine! Our first morning back in the states, completely and totally jet lagged, we were trying to figure out just what it was that we were craving. Was it breakfast food? Dinner food? Veggies? Cheese? Cereal? Pineapple? And being totally exhausted what did we have just enough energy to whip up? Today I wanted to share with you one of my all-time favorite breakfast, brunch, lunch, even dinner (aka "brinner") recipes because it hits that spot like no other whether you've just returned from halfway across the world, or just got out of your bed on any given lazy Sunday. It's so easy to make and makes use of ingredients most of us almost always have in the fridge. So get psyched because you're about to sink your teeth into a yummy, easy AND healthy "spin" on egg and cheese :-)
2 organic eggs
Few big handfuls of baby spinach washed and spun dry
1 whole wheat English muffin
2 slices American cheese (my other faves: Swiss, Gruyere, Cheddar)
2-3 teaspoons olive oil
Freshly ground black pepper to taste
1. In a nonstick pan, sauté spinach in half the olive oil for a few minutes and using wooden spoon or spatula move to one side of the pan.
2. On the other side of the pan add remaining olive oil and cook eggs to your liking just like in the pic below (I love mine over easy). Once finished cooking, remove pan from heat.
3. Toast English muffin, add a slice of American cheese to each half and microwave for 10 seconds until cheese is nice and melted.
4. Add spinach to each muffin half and top with a yummy egg. Add freshly ground black pepper and get busy!
Bonus!>>All this deliciousness and only a one-pan mess! You're welcome ;)
Sunday, September 8, 2013
If you're not a salad person, this salad may just be the one to transform you into one. And if you are a salad person, get excited because I am pretty certain you will find this combination of ingredients to be so delicious and satisfying it will have you making it on a regular basis. Just make a lot because you and whoever else is partaking will probably be having more than just one bowl :)
6-8 ounces organic mixed greens, baby spinach or arugula washed and spun
1 cup grape tomatoes halved
1 avocado sliced
3/4 cup corn
1 scallion chopped
1/4 cup fresh cilantro chopped
1/4 cup extra virgin olive oil
Just under 1/4 cup balsamic vinegar
Fine sea salt and freshly ground black pepper to taste
Add tomatoes, scallions, corn, avocado and cilantro to greens (in that order). Then add olive oil, balsamic vinegar, salt and pepper to taste. And...done! So look forward to having you make this!
Wednesday, August 28, 2013
Growing up, I remember so looking forward to the nights we had Adas Kateh for dinner. "Adas" simply translates to "lentil" and "Kateh" is "rice"---this is one of my favorite Persian comfort foods. It hits a special spot in my belly since it satisfies both sweet and salty and in addition, is a very clean eating dish. It's also super easy to make and looks gorgeous when plated. Lentils are a nutritional powerhouse- they are a great source of protein and cholesterol-lowering fiber and they promote heart health, digestive health AND stabilize blood sugar. In a nutshell, lentils ROCK! Because this is a rice based dish, it is healthier to use brown rice and exercise portion control. I typically make about 1 cup of rice and this is good for 4 servings. A refreshing Persian Salad Shirazi or my Persian yogurt cucumber app is a delicious accompaniment to this yummy dish. I hope you find it strikes a special chord in your inner foodie soul the way it does in mine :)
Friday, August 16, 2013
Got 15 minutes? Then you have enough time to make this totally yummy flatbread! Asparagus ROCKS...not only is it super tasty, but it's also a low calorie food that serves as a great source of Vitamins K, B-complex, C and A. I LOVE how beautiful the individual asparagus spears look when they are lined up on this simple garlicky, cheesy flatbread. Great for parties or to munch on all by your lonesome. Enjoy this delicious, nutritious asparagus flatbread!
1 bunch asparagus tips washed (trim ~1/2 inch of the end of each stalk)
1 medium clove of garlic thinly sliced or a few shakes of granulated garlic to taste
1/2 cup reduced fat shredded mozzarella cheese
2 teaspoons extra virgin olive oil
Fine sea salt and freshly ground black pepper to taste
1. Pre-heat oven to 400 degrees. Once ready, place asparagus and flatbread into oven separately for about 4 minutes and remove. This is to both heat the bread and allow the spears to cook a bit before making the flatbread dish.
2. Take the flatbread and add cheese, fresh garlic (or granulated garlic) and line asparagus spears on top as pictured above. Drizzle with extra virgin olive oil, add salt and pepper to taste and place back in oven for about 8-10 minutes.
PS- Extra delicious with a glass of white!