Flourless Healthy Brownie Bites

13 Jan

No one will ever guess the secret ingredient in this recipe: bananas. No added sugar or fat! These little brownie bites are as quilt free as any dessert can be. So far everyone who has tried them has loved them. I am super happy that my husband gets his sweet tooth craving satisfied with these little treats.

  • 1 1/2 cups smashed very ripe bananas
  • 3/4 cup of all natural peanut butter (no sugar added)
  • 1/3 cup cocoa powder

Heat oven to 350 F degrees. Spray mini muffin pan with nonstick spray. Mix all of the ingredients until everything is well blended. Spoon into muffin pan evenly. Bake for 10-13 minutes. Cool and place in the fridge. Enjoy quilt free!

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Rosemary Salmon

12 Jan

This recipe is one of the fastest and easiest fish recipes ever. The salmon is baked in foil, which leaves absolutely no clean up! The rosemary makes this recipe stand out from ordinary salmon dishes. I love it when I taste a new creation that tastes this delicious.

  • 1 lb skinless salmon fillet, cut into serving size pieces
  • olive oil
  • salt and pepper
  • fresh rosemary leaves
  • lemon slices
  • 4 tbs sherry cooking wine
  • 1 tbs capers, drained

Heat oven to 400 F degrees. Place the salmon pieces on a piece of foil big enough to fold and seal. Brush the salmon with olive oil, season with salt and pepper and rosemary. Place a lemon slice, wine and capers on each piece of fish. Wrap the salmon tightly in the foil packets. Bake 10-15 minutes. Enjoy this healthy and tasty dish with salad on veggies.

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Beet and Spinach Salad

7 Jan

Happy New Year to everyone! Now that the holidays are over it is time to focus on health and well being. Exercise and eating healthy come easy for me, I thrive on it. However, I have so many nutritional issues I need to make improvements.   One thing I want to do is focus more on nutrition that is better for internal organs as well as the whole body.

This recipe is healthy and bursting with flavor.  The fiber in this salad will help with digestive system and, the beets will help boost liver’s natural detox process. Pomegranate has many health benefits, and I am trying to learn to use it more than just in my breakfast yogurt. Cheers, to Happy and Healthy Year!

  • 2 medium or 1 large beet roasted (place beet on large piece of foil, coat with olive oil and season with salt and pepper and thyme sprigs. Close the foil and roast in 400 degree oven 45-6o minutes)
  • thyme sprigs
  • salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp horseradish
  • 1/4 tsp fennel seeds
  • baby spinach
  • 1/2 apple chopped
  • 1/4 cup pomegranate seeds

Peel the roasted beets and slice them or cut them in wedges. In a bowl, whisk together vinegar and mustard. Slowly add the oil and syrup, add the horseradish and fennel seeds. In a large bowl, toss the apple pieces and spinach with dressing. Plate the spinach and apples, top with the beets and pomegranate seeds.

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Asian Carrot Salad

8 Dec

The typical carrot salad in South is loaded with mayonnaise and marshmallows, not exactly healthy salad. This salad is delicious and healthy. The soy beans even provide protein for a great dish for vegetarians. Everyone that has tasted this flavorful salad has enjoyed it.

Salad ingredients: combine together

  • 3 cups shredded carrots
  • 1/2 cup cooked and shelled soy beans (edamame)
  • 1/2 cup sliced grapes (red look the prettiest)

Dressing: mix together

  • 3 tbs seasoned rice vinegar
  • 1 tbs low sodium soy sauce
  • 1 tbs olive oil
  • 2 tbs sweet chili sauce

Add the dressing to the carrot and bean mixture. Let it sit in the fridge for 15-30 minutes.

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Asian Salad with Miso Dressing

7 Oct

My husband has been teasing me lately, that I should  have been born in Asia since I love Asian flavors so much. Today I made salad that was restaurant delicious! You can use this marinade for the grill, a simmer sauce for an Asian stir fry or a salad dressing. I can’t wait to make this again.

Salad ingredients:

  • napa cabbage, thinly sliced
  • blueberries
  • 1 orange sectioned

Dressing:

  • 4 tbs extra virgin olive oil
  • 3 tbs seasoned rice vinegar
  • 1 tbs light miso paste
  • 2 gloves of garlic, minced
  • 1/2 tsp minced ginger
  • dash of cayenne pepper
  • 2 tbs orange juice

In a food processor, blend all of the dressing ingredients. Toss the napa cabbage with the dressing and top with the fruit.

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Poached Salmon with Salsa Verde

4 Sep

It is easy to fall into a cooking rut. I have made a commitment to try new methods and ideas. I am taking a video course through The American Culinary Institute to learn new techniques. Today I made pouched salmon with salsa verde. My two “guinea pigs” (husband and son) enjoyed this dish very much. I would have never thought of using anchovies over salmon, but it really worked in the salsa verde.

Salmon:

  • skinless salmon filet cut to portions
  • vegetable stock (enough to cover the salmon in a sauce pan)
  • bouquet de garni (parsley, thyme and bay leaf)
  • strip of lemon zest
  • 1/2 -1 cup white wine
  • salt and pepper

Salsa Verde:

  • parsley anchovy fillets
  •  2 tsp of capers
  • olive oil
  • lemon juice
  • salt and pepper
  • dash of red pepper flakes (optional)

Prepare the poaching liquid in a sauce pan. Add the wine little at a time, and taste that the acidity is correct. Season with little bit of salt and pepper. Bring the liquid to 160 degrees or until you see steam, do not boil. Remove the bouquet de garni and place the salmon into the liquid. Cook 8-10 minutes for each 1 inch of thickness. It should flake easily. When done remove from the poaching liquid to a plate lined with paper towel to absorb extra liquid.

While salmon is cooking, chop the parsley, few anchovy filets and capers. Put the mix into a bowl, add some olive oil and lemon juice to moisten it up, and red pepper flakes if using. Plate the salmon and top it of with the salsa verde.

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Grilled Zucchini Ribbons

30 Aug

What could be easier than cooking the whole meal on the grill. Vegetables cook quickly and are so delicious with a hint of smoke from the grill. Plus, you can stay outside by the grill and enjoy the summer evenings.

  • 2 medium zucchini
  • zest and juice of lemon
  • zest and juice of 1 orange
  • 1 tbs grape seed  or olive oil
  • 1/4 tsp red papper flakes
  • salt and pepper

With a mandoline, slice zucchini into 1/8 inch thick ribbons. Tread onto skewers ribbon form. In a bowl, combine rest of the ingredients. Baste the zucchini kabobs with the citrus sauce. Grill over medium high grill until zucchini is slightly charred on each side.

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