Tag Archives: low cholesterol

Healthy Raspberry Chocolate Chip Muffins

29 Mar

Some recipes sounds way too easy and healthy to be tasty, but this one is an exception. The origin of this easy recipe was featured on Facebook, so I had to play around with it. I added my own twist to it to satisfy chocolate lovers in my family. These muffins taste like Southern fruit cobbler. You could use raspberries, blackberries or diced peaches.

  • 2 ripe bananas smashed
  • 4 eggs
  • rasberries
  • dark chocolate chips

Blend the smashed bananas and eggs together. Place raspberries in the bottom of  greased muffin tins. Pour banana egg mixture on top of the berries. Top each muffing tin with 5 chocolate chips. Bake in 375 F degree oven for 15 minutes or until firm. Enjoy as dessert or breakfast.

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Gluten Free Peanut Butter-Chocolate Chip Cookies

3 Jul

My dear gluten intolerant friends, this recipe is for you. These flourless cookies are perfect dessert, low sugar and gluten-free. It took me  only 20 minutes to make them. Personally, I prefer almond butter over peanut butter, unlike my husband who could live off peanut butter.

– 1 cup creamy sugar-free peanut butter or almond butter

– 1/2 cup sugar

– 1 egg

– 1/2 tsp baking soda

– 1/4 salt

– 1 cup dark chocolate chips

Mix all of the ingredients together, except the chocolate chips , until well blended.  Stir in the chocolate chips. Drop spoonfuls of dough onto parchment-lined baking sheet. Bake at 350 F degree oven for 12 minutes.

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Spicy Peach Chicken

3 Jul

Take your taste buds for 4th of July fireworks. This sauce is spicy,  but also nice and peachy. I had all intension of baking some salmon for tonight, but all I wanted to eat was watermelon on this hot day. My husband can not live off dinner like that, so I wanted to give him what he likes: hot and spicy!

  • 2 skinless, boneless chicken breast
  • 2 tsp smoked paprika
  • salt and pepper
  • 1 ripe peach, peeled
  • 1 tbs green onion, sliced
  • 1 tbs olive oil
  • 1 tbs sriracha sauce
  • 1 tbs dijon mustard
  • 1 tbs low-sodium gluten free soy sauce
  • 2 gloves of garlic, pressed
  • 1/2 tsp sugar

Season the chicken with salt, pepper, and paprika. Place in 375 degree oven. Meanwhile,  puree rest of the ingredients. Bake the chicken 15 minutes. Brush the peach sauce over the chicken and bake until chicken reaches 160-165 degrees. Enjoy the fire works!

 

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Lobster and Stone Fruit Salad

26 Jun

Summer is time for sweet fresh fruit. This delicious salad has everything going for it. It is packed with flavor and contrasting textures and color. The fresh lobster and ripe stone fruit combined with white beans is an elegant and delicious meal for a hot summer day. I will defiantly make this again. 

  • 4 lobster tails
  • 2 peaches, diced
  • 2 plums, diced
  • 2 apricots, diced
  • 2 cans of white beans rinsed and drained
  • 1 pint cherry tomatoes cut in halves
  • 2 sprigs of basil
  • 1/2 tsp paprika
  • 1 tbs seasoned rice vinegar
  • 1/4 cup white cooking wine
  • 1/4 cup good quality olive oil
  • 1 tbs lime juice
  • 1 tbs lemon juice
  • fresh ground pepper and sea salt

Bring a large pot of water to boil. Poach the lobster tails for three minutes. Remove from the pot and drop into ice bath to chill. Peel the lobster and place in the fridge. Toss the beans, fruit and tomatoes with the vinegar, white wine, lemon and lime juice,  and olive oil. Season with ground pepper and sea salt. Place the bean and fruit mixture in center on large platter. Top with the lobster and basil leaves.

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Foil Baked Asian Salmon

25 Jun

 

Fish baked in foil is one of the easiest ways to cook moist fish.  This salmon recipe is tasty and of course healthy, plus the great part is that there is no messy clean up.

  • 3 tbs  honey
  • 2 cloves garlic, minced
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1-2 teaspoon Sriracha
  • Freshly ground black pepper, to taste
  • large salmon filet, skin removed

Mix all of the sauce ingredients tougher. Line a baking dish with a oversize piece of foil. Place the salmon in the dish and pour the sauce over the fish. Wrap all four sides of foil together. Bake in 400 degree oven for 15 minutes.

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Seafood Bake

9 Apr
We used to go to a Sushi restaurant years ago, where my husband used to eat a dish called Dynamite. A lot of sushi restaurants serve their own version of this dish. Unfortunately, hubby can not have dishes like this in restaurants do to the cholestrol. I wanted to create a healthier version of dynamite for him and this is my version, which turned out fabulous. Both of my husband and son enjoyed and requested again an other day.
  • 1 14-oz bag frozen mixed seafood (calamari, mussels, baby squid, shrimp, imitation crab) cut up in small pieces
  • 1/2 lb salmon, cut up in small
  • ¾ to 1 cup fat free mayo
  • 1-2 tbs sriracha sauce
  • 2 tablespoons masago (caviar) (I bought some from sushi chef at our grocery store)
  • 2 tablespoons addional masago (caviar) for ganish, optional
  • small can of mushrooms  chopped up
  • bonito flakes,  if desired (available in Asian markets)

Heat oven to 400 degrees  F. In a medium bowl, mix seafood, salmon, mushrooms, mayonnaise and masago. Mix gently.  Place in small individual baking dishes.

Bake for 20 minutes or until the tops of the dynamite is browned. Top with bonito flakes and masago if using some.

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Seared Scallops with Zucchini Noodles

9 Apr

Pasta is gone in our diets, so the idea of trying zucchini noodles intrigued me. This dish is simple, heathy and delicious. I had an opened bottle of white whine that needed to be used up and thought of using it with scallops. This recipe is similar to shrimp scampi except I like to add red pepper flakes for spice. It was spicy for me, but my husband thought it was perfect.

  • olive oil
  • pound of scallops
  • 2 gloves of garlic, pressed
  • 1/2 tsp of red pepper flakes (if desired)
  • 1/4 white wine
  • 2 tbs lemon juice
  • 2 large zucchini, cut into noodles or ribbons
  • parsley for garnish

Cut zucchini into noodles. You can make long, thin ribbon noodles using a vegetable peeler or mandolin.

Pass the peeler or mandolin over the side of the zucchini lengthwise to produce long, flat noodles. When you approach the seeds, turn the zucchini and begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it. If using a mandolin, make sure that you use one of the smallest blade settings in order to produce small, thin noodles. Sprinkle salt of the noodles and let them sit for 10 minutes. Squeeze out any additional moisture. Wrap the paper towels around the zucchini noodles and squeeze the noodles gently to get any remaining moisture out.

Heat a large sauté pan over medium heat. Add the oil and garlic, sauté 1 minute. Add the scallops and cook 1-2 minutes each side depending on size. Remove the scallops from pan and set a side.

Add the white wine and lemon juice to the pan. Scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for a minute. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes.  Season with salt and pepper. Place the zucchini on plates, top with scallops and garnish with parsley and serve immediately.

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