Archive | April, 2012

Mango Tomato Salsa

22 Apr

Different flavors add interesting twist to every day. I love to mix ordinary ingredients and see what I can come up with. We liked the sweet and tangy flavors of this salsa.  Sweet mango and acid tomatoes made a nice mix. I served it with fish, but it would be wonderful as brushetta topping. Either way, you will enjoy the flavor and get the health benefits of the fruits.

  • 1 ripe mango, peeled and cut up in small pieces
  • 1/2 cup of cherry tomatoes cut in fours
  • 2 green onions thinly sliced
  • 2 tbs of chopped up fresh basil
  • 1/2 tsp fresh ground black pepper
  • 1 tbs balsamic vinegar

Combine all the ingredients together. Serve with fish or over toasted whole wheat baguette slices.

Oatmeal Fudge Brownies

9 Apr

How in the world you make brownies healthy? The best I could come up was keep them them sugar free and throw in some heart healthy oats and dark cocoa. My husband and friend liked them. Both of them, in my opinion, are addicted to peanut butter, and  had me spread some peanut butter on top of the brownie mix before baking. They loved it!  This was our Easter dessert.

  • 1/2 cup plus 2 tbs oats
  • 1/2 cup unsweetened applesauce
  • 1/4 cup Truvia
  • 1/3 cup cocoa powder (half of it dark)
  • 2 tbs whole wheat flour
  • 1/4 tsp salt
  • 2 egg whites
  • 1 tsp vanilla

Combine oats and applesauce and let sit for few minutes. Add the remaining ingredients and mix well. Spray an 8 inch square pan with cooking spray. Spread the batter evenly in the pan and bake in 350 degree oven for 15 minutes or until center is almost set.

Orange Ginger Salad

5 Apr

This salad is very refreshing and delivers burst of vitamin C. You could make it into a  meal by just adding some cooked shrimp or smoked salmon. 

For the salad

  • mixed greens or spinach
  • 2 oranges peeled and sectioned
  • 2 tbs of green onion thinly sliced
  • fresh ground pepper

For the dressing

  • 3 tbs rice vinegar
  • 1/4 cup orange juice
  • 2 tsp grated orange zest
  • 1 tbs minced ginger
  • 1 tbs olive oil
  • 1 tbs dijon mustard

Mix the dressing ingredients well together. Place the greens in a bowl and toss with the dressing. Place the greens on plates and top of with orange sections, green onion and fresh ground pepper.

Citrus Scallops

5 Apr

We love scallops. I think my husband could eat them every other day if I would fix them. I love oranges and living in Florida I should dedicate this recipe to our beautiful state. With our early spring, it is perfect here right now, however,  you might hear me complain about the heat in few more months. But tonight, I will enjoy the weather on my patio and toast my wine to Citrus Scallops and Florida oranges.

  • 1 pound of sea scallops (the large ones)
  • 1 tsp orange zest
  • 1/2 cup orange juice
  • 1 tsp grated ginger
  • 2 tbs low sodium soy sauce
  • 1 garlic clove minced

Pat dry the scallops with paper towel and place them in shallow bowl or in a ziplock bag. Mix rest of the ingredients together and pour the mixture over the scallops. Marinate in the refrigerate for 30 minutes. Let the scallops sit in room temperature for 1o minutes. Coat a skillet with olive oil and heat on medium high heat. Reserve the marinade. Cook the scallops 2 minutes on each side. Place the scallops on a warm plates. Heat the marinade in the same pan and reduce it down to half, drizzle over the scallops. I served the scallops with whole wheat couscous and with garlic asparagus. Asparagus recipe is from my fellow blogger  (mythineats).

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