Twice Baked Butternut Squash

I was looking to try something totally different when I chose this recipe but I now realize it's basically the same thing I've been doing with spaghetti squash and zucchini. Ha. Guess I've found myself in a bit of a squash phase. Luckily it's healthy and delicious. Especially this recipe which is so rich and decadent you'll feel like you're eating desert. (I finished less than half but as you can tell from the picture mine were HUGE.)

I should also add that I didn't actually bake my squash twice, at least not in the same night. I followed the instructions until the point at which you take the squash out of the oven and lower the temperature to 400. However, instead of lowering it I turned it off, wrapped the squash in foil, and put it in the fridge. Tonight I finished the job by scooping the squash out, mixing with the other ingredients, stuffing the shells and baking a second time. Easy and stress free :)

Ingredients: (Serves 4-8)

2 regular, or 4 small butternut squash

salt and pepper 

⅔ cup uncooked quinoa 

⅔ cup pecan halves roughly chopped 

2 tsp. olive oil 

1 small shallot minced 

½ tsp. dried oregano 

¼ tsp. salt 

¾ cups panko breadcrumbs 

3 Tbsp. unsalted butter, melted 

4 oz. (115g.) parmesan cheese 

Directions:

Preheat the oven to 450 degrees F. Wash the outside of the squash. Cut the squash in half lengthwise and scoop out the seeds using a spoon or mellon baller. Place the squash halves cut-side up in a large baking dish. Sprinkle the surface of the squash with salt and pepper. Pour ¼ inch of water in the bottom of the pan and cover the pan tightly with foil. Bake the squash until it is tender when pierced with a fork, 30-50 minutes depending on the size. 

Meanwhile, cook the quinoa by bringing 1 and ⅓ cup water to boil in a small pot. Add the quinoa, reduce to a simmer and put a lid on the pot. Simmer for 15 minutes. Remove the pan from the heat. Heat a skillet over medium heat. Toast the pecans until fragrant, about 5 minutes. Set aside. In the same skillet over medium heat, combine the olive oil and shallots.  Cook, stirring frequently, until the shallots soften, about 5 minutes.

After squash is cooked, remove it from the oven, discard foil, and allow to cool. Reduce oven temperature to 400 degrees F.* 

Using a spoon or an ice cream scoop, gently scrape the flesh out of the roasted squash halves, leaving a layer of about ¼ inch of squash remaining in the shell. (Leave the squash shells in the baking dish.) In a large bowl combine the squash, cooked quinoa, pecans, shallot, oregano, and salt. In another small bowl whisk together the panko breadcrumbs and butter. Finely grate the parmesan cheese. Add 2 Tbsp. of the cheese to the panko. Add the remaining parmesan to the squash mixture and stir to combine all of the ingredients. Gently spoon the squash mixture into the squash shells. Sprinkle the panko and parmesan over the top. Return squash to the oven and bake, uncovered, until the tops are golden brown, 20-25 minutes.**

*Or shut the oven off, wrap the squash in foil, and put it in the fridge.
** If the squash has been in the fridge it may need to be cooked longer.

Gourmet Carrots and Peas with Arugula

Last week David informed me that his office was having its annual Thanksgiving Smorgasbord and asked if I wanted to make something. I told him I probably wouldn't have time but I could pick out a recipe that incorporated the ingredients we had in the fridge and pantry for him to make. He agreed.

Fast forward to last Thursday evening. As anticipated I didn't have time to cook but I set all the ingredients on the counter and pulled the recipe up on my laptop to make things as easy as possible for him. However, despite these efforts I have never heard so much frustrated muttering/ swearing coming from our kitchen. The knife wasn't sharp enough, he couldn't find the peeler, he should have just picked something up etc. It's a good thing I am a much more patient cook or this blog wouldn't exist!

In spite of all the suffering and hardship that he endured preparing this dish it turned out amazingly well. Not your children's peas and carrot this dish is extremely flavorful and paired perfectly with the turkey and other fixings at the Smorgasbord. It would also make a great addition to your Thanksgiving feast :)

Ingredients:
1/2 cup orange juice
1/4 cup red wine
3 tbsp honey
2 pound carrots
2 1/2 cups frozen peas
2 cinnamon sticks
4 star anise
2 garlic cloves
2 1/2 tbsp olive oil
1 tbsp coriander seeds
1 tsp kosher salt (or 1/2 tsp regular salt)
pinch of black pepper
Arugula






Directions:
Combine the orange juice with the red wine. Drizzle in the honey.
Stir until the honey has dissolved, then add the cinnamon sticks and star anise.
Cook gently for 10 to 15 minutes. (Once the liquid is reduced you end up with 1/3 of what you started with.)
Peel the carrots and slice them at an angle in about 1/2 an inch thick slices. Place them in a big casserole dish. Pour in the 2 1/2 tbsp olive oil and add the coriander seeds.
Add the crushed garlic, black pepper to taste and the kosher salt. Stir it and bake the carrots for 15 minutes in a preheated oven at 445Fº
If using frozen peas boil them for 2 minutes in lightly salted water. Drain well.
After 15 minutes stir the wine and orange juice reduction into the carrots.
Mix it all up and put the carrots back into the oven for another 7 minutes.
As soon as the carrots are done stir in the drained peas.

Let the mixture cool to room temperature, then add the arugula

Enjoy!

Baked Spaghetti Squash with Spinach

I will be forever grateful to the person who introduced me to spaghetti squash several years ago. Back then the idea of going grain free seemed nearly impossible, especially as it meant giving up pasta. (A staple of my then diet.) But I quickly developed a taste for spaghetti squash and love discovering new ways to cook it.

Oddly Thanksgiving is one of the few times each year that I make an exception for traditional pasta as my Italian grandma prepares a bowl of rigatoni which rivals the turkey in size. Until then I will continue to prepare spaghetti squash in anticipation of the the starch fest that is Thanksgiving (though stay tuned for some healthier options:)

Ingredients: 

5 1/2 cups cooked spaghetti squash (from about 2 small)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup gluten free flour
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper, to taste
4 cups (about 4 oz) baby spinach
1/8 cup grated parmesan

Directions:
Preheat the oven to 375ºF
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour.* Separate the strands of squash with a fork and place in a medium bowl; discard shells.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper. 

Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bakeuntil bubbly and golden 25 to 30 minutes.

*If you have a microwave you can poke several holes in the squash and heat for 10 minutes before cutting in half and removing the strands.

Zucchini Pizza Crust

This is the perfect recipe to make with any zucchini left over from the veggie stuffed zucchini I posted earlier this week:)

I have made pizza crust with cauliflower before and, although it was delicious, it was very moist and fell apart easily. Upon reading this recipe I realized that the cauliflower recipe was missing a very important step which is to squeeze all the moisture out of the vegetable with a towel after microwaving/steaming so I have gone back and added that step in the cauliflower crust pizza recipe.

Toppings can be whatever you like. I have chosen to use fresh mozzarella and basil (which is not fresh though I wish it was!)

Ingredients:
4 cups grated then chopped fresh zucchini (I used the grating blade on the food processor.)
1/2 cup finely grated low-fat mozzarella blend
5 tbsp gluten free flour
3 tbsp finely grated parmesan
1 tsp. garlic powder
pinch of salt
1 egg, beaten
oregano
1 small can tomato paste
fresh mozzarella
fresh basil



Directions:
After zucchini has been grated and chopped, put it in a microwave safe bowl and microwave for about 5 mins on high. If you don't have a microwave you can steam for a few minutes.
Then, this is a very important step, transfer the zucchini to a towel or cheesecloth and squeeze out as much moisture as possible.
Mix the cooked zucchini, grated mozzarella blend, flour, parmesan, oregano, garlic powder, salt and egg to make the crust mixture.
Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls. Then use your fingers to press the mixture into two crusts. (Be sure not to make the edges too thin.)
Bake the crust in the oven until its firm and starting to brown (about 12-13 mins).
Spread each small pizza with half the sauce, then top with basil leaves and fresh mozzarella chunks (or the toppings of your choosing covered with grated mozzarella.)
Put back in the oven and cook until the cheese is nicely melted, about 3-5 mins.

Veggie Stuffed Zucchini

Sorry for the long absence, I have been in Japan celebrating my one year wedding anniversary:)

The trip was amazing but as noodles and rice are staples of the Japanese diet it was very difficult, ok impossible, to stay grain free.

For the next week I will be slimming down by eating vegetables, lean protein and no grain. Check back for more recipes...

Ingredients:
2-3 zucchini
1/2 cup lentils
1 tomato
1/2 green pepper
1/2 medium onion
chopped parsley
grated Parmesan
salt and pepper
5-6 oz chicken stock

Instructions
Cut zucchini lengthwise and clean inside with a spoon or melon baller. Sprinkle a small amount of salt in each zucchini shell.
Simmer one cup water and cook lentils until they absorb moisture. Place a layer of cooked lentils in zucchini shells.
Chop 1/2 onion, pepper and tomato, then place the mixture over lentils. Sprinkle with parmesan and chopped parsley.
Place stuffed zucchini in a baking dish and pour broth into dish so it surrounds the squash. Put in the oven at 400 degrees for 40-45 minutes.

Meat or Meatless Stuffed Eggplant

I searched for years for the "perfect" eggplant recipe stumbling many times along the way. I now have several and am thrilled as there are so many health benefits and negligible calories.

Among those benefits eggplants are loaded with dietary fiber. Dietary fiber is essential for regulating digestion (read: keeps you regular) and is also helpful for dieters as it takes a long time to move from the stomach to the digestive track. This will help you feel full much longer which will in turn keep you from craving unhealthy snack food between meals.

I also love that I was able to make this into a vegetarian meal by using beef-less ground "beef" from Trader Joes. So flavorful... you will never know you're not actually eating meat.

Ingredients:

2 medium eggplants, stems trimmed off and halved lengthwise
3 links sweet Italian chicken sausage, casings removed -or- beef-less ground beef
1/2 small onion, finely diced
2 cloves garlic, crushed
1 1/3 cups crushed tomatoes
5 basil leaves, chopped (plus more for garnish)
salt and pepper, to taste
1/2 cup shredded part skim mozzarella cheese
4 teaspoons grated Pecorino Romano

Directions:

Preheat the oven to 400°F.
Bring a large pot of water to a boil.
Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.

Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter. Meanwhile, brown the "beef" or sausage in a large skillet over medium-high heat, breaking the sausage up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.
Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.
Bake 40 mins and let cool. 

Flank Steak Salad with Chimichurri

I very rarely eat red meat but when I do I love to throw it on top of mixed greens to "health it up" a little.

Actually, red meat isn't too unhealthy as long as it's eaten in moderation and is a great source of protein and iron. One 3 oz. serving provides 23 grams of the recommended 60 grams of protein per day and 15 percent of your daily iron intake.

You will get even more iron from the leafy greens so you will be feeling pretty damn good about yourself when all is said and done. Enjoy!

Ingredients:

1 bunch italian parsley (fresh)

2 tbsps fresh oregano (leaves)
3 garlic cloves (peeled)
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp hot pepper sauce (chipotle)
11/2 lbs flank steak
8 ozs baby greens (mixed)
12 ozs fresh mozzarella balls (marinated small, drained)

Directions:

Prepare barbecue or stove top grill (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
Thinly slice steak across grain on slight diagonal. Arrange steak on top of greens. Drizzle with remaining dressing.

Turkey Meatballs with Panchetta

I tend to forget how time/labor intensive meatballs are. If you come home from work hungry you may get a little "cranky" while preparing them. (Especially if you are also making spaghetti squash which is a process unto itself.)  Given this I might suggest making the meatballs over the course of two days. Day 1: Mix all the ingredients, cover, and refrigerate. Day 2: Form balls, heat in oven, eat.

Whatever you decide to do it's worth it...:)


Ingredients:
3 slices italian bread, torn into pieces
1/3 cup milk
3 oz sliced pancetta, finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
2 tbsp olive oil, divided
1 large egg
1 lb ground turkey
3 tbsp finely chopped flat leaf parsley
1 tbsp tomato paste




Directions:
Soak bread in milk in a small bowl until softened. Cook pancetta, onion and garlic in 1 tbsp oil with 1/2 tsp each of salt and peper in a 10 inch skillet over medium heat until onion is softened, about six minutes. Squeeze bread to remove excess milk. Lightly beat egg in a large bowl, then combine with turkey, pancetta mixture, bread and parsley. Form 12 meatballs and arrange in a sheet pan. Stir together tomato paste and remaining tbsp oil and brush over meatballs, then bake in oven until meatballs are just cooked through, 15 to 20 minutes.

Paleo Pumpkin Smoothie

Smoothies and green juice are two of my favorite things and I try to have one or the other as frequently as possible. It used to be every day when I had a "nice" long commute to work and ate breakfast on the go. Now I live so close to the office that I can ride my bike. And since my company offers a full breakfast spread every morning it's easy to get lazy and leave the cooking to the kitchen staff. (Yes, I realize how spoiled this makes me sound. But man is it nice!)

This morning I decided to finally give this paleo pumpkin smoothie a shot...and I'm glad I did. Depending on the amount of ice and/or sugar you use it can taste just like ice cream. (What better way to begin your Monday morning?) And it fits very nicely with the squash kick I have going.

Ingredients:
1 cup canned pumpkin
1 cup chilled, brewed ginger herbal tea
1/4 cup pasteurized liquid egg white
1/2 small avocado
4 large kale leaves
Crushed ice
Nutmeg
Cinnamon

Directions:
Combine first five ingredients and blend
Add crushed ice
Top with nutmeg and cinnamon to taste

Sweet Potato Biscuits

This past weekend it was in the 80s (hot for west la!) and fall was nowhere in sight. But it has drizzled on and off today making it feel a little more like chai latte and sweater weather. It also has me thinking about all things squash, pumpkin and especially sweet potato.

Sweet potatoes are rich in Vitamin A (betacarotene) and Vitamins C which are powerful antioxidants and B5 and B6 which contribute to fat loss. In addition, sweet potatoes are surprisingly low in calories, containing only 100 calories per potato. In that same potato you will get 13% of your daily allowance of potassium, 2 grams of protein and 4 grams of fiber.

Biscuits may seem like an odd choice for me since I very rarely bake and I try my best to stay grain free. However, with substitutes like coconut flour and Bob's Red Mill gluten free flour these biscuits are a guilt free treat.

Add a poached egg* and some spinach and you have the perfect breakfast sandwich.

Ingredients:

31/2 ozs sweet potato (cooked + well-mashed)
11/2 cups all purpose flour
1/2 tbsp granulated sugar
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsps unsalted butter (cold and cut into pieces)
1/2 cup milk

Directions:

Preheat oven to 425 degrees F.
In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined.
Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Enjoy!

* Thanks to all those who offered poached egg advice yesterday! To create the perfect poached egg boil water, add a bit of white vinegar, then stir quickly to create a "vortex." Drop the egg into the middle of the vortex and turn off the stove. Then wait 5 minutes and remove with a slotted spoon:)

Poached Egg White and Turkey Bacon Salad

Yes, this was my first attempt at poached eggs....how did you guess? But while my technique may need work it didn't affect the end result which was a delicious and very filling salad.

Vegetarians can of course hold the bacon though you may need to boil a couple extra eggs.

Ingredients: (serves 2)
1 cup white vinegar
4 egg whites
4 slices turkey bacon, cut into 1/2 inch strips
2 tbsp olive oil
1 tbsp red wine vinegar
2 tsp whole grain mustard
4 cups mixed greens

Directions:
Add white vinegar and salt to a large pot of water, bring to a simmer. Slide an egg white into pot slowly; let cook 30 seconds before adding another egg white. Repeat with remaining egg whites. Poach until opaque, 2 to 3 minutes each; with a slotted spoon, move to a plate. In a medium pan over low heat, saute turkey bacon until crisp, 7 to 10 minutes. Set aside. In a microwave safe bowl, whisk together oils, red wine vinegar and mustard; season with salt and black pepper. Nuke vinaigrette 45 seconds. (This can also be done over the stove for those of us who don't have a microwave.) Toss greens and turkey bacon with warm vinaigrette.
Divide greens mixture between 2 bowls and create a nest in each; add 2 poached egg whites to each nest. Season with salt and black pepper and serve immediately.

Watermelon and Kale Salad

So...I know that it's technically fall. But as we're experiencing the warmest weather in months in west la and my Trader Joes still has a huge bin of watermelons out front (next to a bin of pumpkins oddly) I'm going for it.
This is a super simple salad to whip together, especially if you buy your watermelon pre-cubed. Enjoy!

Ingredients:
1 bunch/1 bag of kale
2oz Feta cheese
2 tbsp olive oil
2 tbsp cider vinegar
Juice of half a lemon
2 garlic cloves, crushed
A pinch of sea salt and black pepper
2 cups watermelon, cubed

Directions: Roughly chop the kale and put it in a bowl with the olive oil, cider vinegar, lemon juice, garlic and salt & pepper and massage the dressing into the kale.
Add the feta and watermelon.

Cod Veracruz

This recipe had me at pimiento stuffed olives. One of my favorite things next to garlic, anchovy and/or bleu cheese stuffed olives:)

Tilapia can be substituted for cod for a milder flavor and cilantro can be substituted for parsley...if you insist.

Ingredients:
1 Tbsp. vegetable oil
1-1/2- lb. cod fillet
1 medium onion, chopped
1 clove garlic, finely chopped
2 cups marinara sauce
1/4 cup pimiento-stuffed olives, halved
1 Tbsp. lime juice

2 Tbsp parsley, chopped

Directions:
Heat oil in deep 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in Pasta Sauce and olives. Arrange cod in skillet, spoon sauce over, then bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until cod flakes with a fork. Stir in lime juice. Arrange cod on serving platter. Top with parsley.

Kale and Caramelized Onion Stuffed Mushrooms

What once was a kale and onion grilled cheese sandwich has been transformed into one of my favorite grain free meals.... the stuffed porotbello mushroom.

This recipe also includes two of my favorite ingredients....cheese and, I can't believe I'm about to say this, kale. Something I once turned my nose up, then managed to choke down on an as needed basis, and now genuinely enjoy. (Cue the la cliche jokes.)

Ingredients:
4 portobello mushrooms, stemmed
4 medium kale leaves, stems removed
2 tsp olive oil
2 medium red onions, cut into 1/2 inch slices
1/4 tsp freshly ground black pepper
1/8 tsp kosher salt
1 tbsp red wine vinegar
1 oz finely grated parmesan cheese,
divided (about 1/4 cup)
3.5 oz raclette or gruyere cheese



Directions:
Preheat oven to 300 degrees. Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; rinse kale under cold water until cool. Pat leaves dry.
Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion.
Spray each side of mushrooms and place cut side down on a baking sheet. Cook for 5 minutes. Flip mushrooms and top each with 1 kale leaf, 1/4 onion mixture and 1/4 cup cheese. Bake for 5 more minutes or until cheese melts.

Veggie Tacos in Grain Free Tortillas

I haven't bought a loaf of bread in years and rarely ordered a sandwich even before going grain free. However, tortillas are one thing I've really missed. Of course lettuce wraps are a great substitute and I've made plenty over the past couple years. But sometimes you just have to wrap your beans and cheese in a good old fashioned (or "new fashioned") tortilla.

As far as the glycemic index is concerned flour and corn tortillas are both fairly low. The problem with flour tortillas is that the fat used to make them is often hydrogenated. (Artificial, very unhealthy fat used as a preservative in store bought foods. Watch out for this ingredient in products sold as low fat.) The calorie count is also higher at 150cal/ flour to 70cal/corn and, to top it off, some manufactures use an inferior wheat flour to cut costs (which means they contain gluten.)

Most store bought corn tortillas contain only two ingredients: corn and water. However, many manufacturers skip a crucial step which is to soak the maize in an alkaline solution (such as lime juice) to make the corn easier to digest. If you've consumed whole kernels of corn you've probably observed that your body has difficulty breaking them down which causes some people stomach discomfort.

These tortillas are made with coconut oil (healthy fat), coconut flour (low glycemic) and arrowroot (a gluten-free, easily digestible starch). For the veggies I just used what I had in my fridge... mixed greens, red onion, grape tomatoes and bell peppers tossed in a dressing of olive oil, tobasco and lime juice and topped with feta cheese. Enjoy!

Ingredients: (makes 4)
1 tsp melted coconut oil
2 eggs
1/4 cup arrowroot
1 tbsp coconut flour
pinch of salt

Directions:
Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil. Add the dry ingredients and beat well to combine.
In a small 8" skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
Cook for 1 minute on each side.

Pomegranate Salsa

Love, love, love pomegranate seeds. Both delicious and a great source of antioxidants (better than blueberries, cranberries and red wine!)

This recipe calls for haloumi which is a type of cheese though I chose to serve it over Tilapia which worked out great! I also had a bit left over which I plan to experiment with.

Ingredients:
1 lb haloumi cheese, sliced
1 tbsp honey

For the pomegranate salsa:
1/2 pomegranate*
4 tbsp extra virgin olive oil
2 tbsp chopped parsley
1 tbsp lemon juice
1 small red chili, seeded and finely chopped
1 small garlic clove, crushed
1 tsp pomegranate syrup**
salt and black pepper


Directions:
First make the pomegranate salsa by combining the seeds and remaining ingredients. Season with salt and pepper.
Heat a large nonstick skillet for 2-3 minutes until hot. Add the haloumi slices, in batches, and cook over high heat for about 60 seconds on each side until browned and softened.
Meanwhile, warm the honey in a small saucepan until runny
Transfer the pan-fried haloumi to serving plates and spon over the salsa. Drizzle the honey over the haloumi and salsa and serve immediately.

*If you can't find the seeds available in your local supermarket or Trader Joe's try my mom's foolproof method. Place a dishwashing tub or large bowl in the kitchen sink and fill with water. Slice a pomegranate open and place one half at a time under water. Split it open with your hands (as long as they're under water they won't stain) and separate the seeds from the rind. The seeds will sink to the bottom and the small pieces of rind will float to the top. Use your fingers or a strainer to remove the rind from the top of the water, discard, then pour the remaining water and seeds through the strainer.

**Pomegranate syrup is a thick reddish-brown condiment available in Middle Eastern markets. If not available you can reduce 1 cup of pomegranate juice to 1/4 cup and add 1 tsp molasses.

Chickpea and Mango Salad

I've been eating lots of salad this week as I'm leaving on vacation tomorrow and need to clean out my fridge. (Vegetables are what accumulates in your fridge when you have a biweekly produce delivery!)

The great thing about this salad (besides the mangoes) is that it's extremely satisfying and will keep you full for hours. This is due to the high fiber content of chickpeas/garbanzo beans.

Chickpeas contain 12.5 grams of fiber per cup (50% of the daily recommended allowance.) In addition, 2/3 of the fiber contained in chickpeas is insoluble which means it passes almost all the way through the digestive tract without being absorbed. (Read: good for "digestion" ;) Broccoli and beets operate much the same way. In case you were wondering.

Ingredients:
1/2 cup plain fat free yogurt
1/2 cup fresh cilantro leaves (no thank you)
2 Tbsp mango chutney
1 Tbsp extra virgin olive oil
2 tsp fresh lime juice
1/2 cup coriander (I sub'd fennel)
2 15 oz cans chickpeas/garbanzo beans
1 lg ripe mango, chopped
1 5-6 oz package baby spinach
1/2 cup sliced almonds (I sub'd macadamia nuts)

Directions:
In a food processor, puree yogurt, cilantro, chutney, oil, lime juice, coriander, 1/2 tsp salt and 1/4 pepper until smooth. Transfer to lag bowl.
To the same bowl add beans and mango. Toss until well coated. To serve add spinach and nuts, toss to combine.

Minted Chicken With Asparagus

They had me at mint (though I prefer it in mojitos;)

I've always known that mint has "healing properties" at least in the form of the menthol included in vapor rub and after sun care. However, there are other benefits I wasn't aware of. For example mint has properties that both stimulate and relax the muscles of the digestive tract (aka peristalsis) which aids in digestion and soothes stomach aches caused by indigestion or inflammation.

Mint also stimulates the digestive enzymes that absorb nutrients from food and convert fat into usable energy. Therefore by adding mint to your diet you are increasing the amount of fat that is being put to use rather than being stored and contributing to your weight gain.

As for asparagus it is a great source of fiber, folate, vitamins A, C, and E and antioxidants ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. Worth having smelly pee right? ;)

Ingredients:
1 lime
1 1/2 cup packed fresh mint leaves
1 clove garlic, 2 tsp. ground fennel
3 tbsp olive oil
1 1/4 lbs thin chicken cutlets
1 bunch thin asparagus, trimmed
8 cups mixed baby greens

Directions:
Prepare outdoor grill for covered direct grilling on med
From lime, grate 1/2 tsp peel and squeeze 2 tbsp juice
In food processor, pulse mint, grated lime peel, garlic, sugar, fennel, and 2 tsp oil until smooth
Rub chicken with 2 tbsp mint mixture: sprinkle with 1/4 tsp each salt and pepper. Grill, covered 6 to 8 mins or until cooked through (165 degrees F), turning over once
Meanwhile, toss asparagus with 1 tsp oil; sprinkle with 1/8 tsp salt. Grill, covered, 5 to 6 min turning occasionally.
To bowl with reserved mint mixture, add lime juice, remaining 2 tbsp oil and 1/4 tsp salt, whisking to combine. Divide greens among 4 serving plates; top with chicken and asparagus. Drizzle with mint dressing.

Mixed Berry Cerviche

This is the perfect dish to serve at/ bring to a summer bbq. Light, refreshing and beautiful. (Though it would have looked much better with natural lighting. Food stylist fail.)

Great for pescatarians and of course vegetarians can remove the shrimp. One modification I made is substituting fennel for coriander (aka cilantro!)

Enjoy!

Ingredients:
5 tbsp lime juice (from two limes)
1/4 cup fresh mint leaves, finely chopped
1/4 cup extra virgin olive oil
1 tsp red wine vinegar
1/2 tsp ground coriander (or fennel)
1/4 tsp crushed red pepper
1/8 tsp sugar
1 1/4 lbs cooked shelled, deveined lg shrimp, coarsely chopped
1 avocado, chopped
1/2 seedless cucumber, chopped
4 oz strawberries, chopped
1 (6 oz) container of blueberries
1/4 cup chopped red onion

Directions:
In a large bowl, whisk together lime juice, mint, oil, vinegar, coriander, red pepper, sugar and 1/4 salt. Add shrimp, avocado, cucumber, strawberries, blueberries and red onion.

Baked Parmesan Tomatoes

This may be the quickest, easiest recipe I've ever posted. Such a nice change to long lists of ingredients and kitchen gadgets I had never heard of. (But now proudly own and store somewhere between the food processor, dehydrator and immersion blender.) This recipe is especially tasty with homegrown tomatoes so for all of you who have posting pictures of your bumper crops online now you have a way to keep them from spoiling!

Ingredients:
4 tomatoes, tops sliced off
1/4 cup freshly grated Parmesan cheese
1 tbsp chopped fresh oregano
Salt and pepper to taste
4 tsp extra virgin olive oil

Directions:
Preheat oven to 450 degrees. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 mins. That's it. Seriously.

Kale and Grapefruit Salad

This salad is perfect for a summer day and couldn't be easier!

Ingredients:
1 Ruby Red grapefruit
1/2 small red onion, thinly sliced
1 bunch kale, center stems and ribs removed, thinly sliced
1/2 cup hazel or macadamia nuts, roughly chopped
1/2 tsp sea salt
1/2 tsp black pepper
1/4 cup Romano cheese

Directions:
Working over a small bowl to collect juice, carve out segments from between membranes; set segments aside. Toss onion with 2 tbsp grapefruit juice; set aside to soften.
In a large bowl gently toss grapefruit segments, grapefruit juice and onion mixture, kale, nuts, salt and pepper until well combined. Top with Romano.

Tex-Mex Summer Squash Casserole

I very rarely post pictures of my dishes "in progress" but as this one looks like a big mess of deliciously calorie laden gluttony I had to prove that it's actually very healthy!

As you can see from the pic below the bottom layer is 90% squash with peppers, onion, and a sprinkle of cheese. The topping is salsa, onion, and more cheese.

If you follow my blog you know cheese is the one indulgence I'm not willing to give up. Grain? Sure, no prob. Cheese? Never!!

Ingredients:
1 1/4 lbs summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4 ounce can chopped green chiles
1 4.5 ounce can chopped jalapeños
2 1/4 cups grated extra sharp cheddar cheese
1/4 cup all purpose flour
3/4 mild salsa
1/2 tsp salt
4 scallions, thinly sliced for garnish
1/4 cup finely chopped red onion for garnish

Directions:
Preheat oven to 400 degrees. Coat a 9 x 13 in baking dish with cooking spray.
Combine squash, onion, chiles, jalapeños  salt and 3/4 cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Vegetable Stuffed Portobellos

If I've said it once I've said it a million times. I LOVE portobello mushrooms. It's not just the taste, it's the versatility. You can put a mushroom in between two slices of bread to make a meatless sandwich, a burger patty in between two mushrooms to make a grainless hamburger or top it with cheese, veggies, seafood etc. to create a stuffed mushroom.

In honor of "meatless monday" I prepared the below vegetable stuffed portobellos. I can honestly say it's one of the tastiest meals I've ever shared on this blog. It's either the garlic, the cheese or the combination of the two and it's AMAZING.

Ingredients: (serves 4)
1/2 cup lemon juice
3 tbsp extra-virgin olive oil
1/4 cup chopped fresh dill
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
4 large portobello mushroom caps, gills removed
1 15 ounce can small white beans, rinsed
2 small bell peppers, quartered and seeded
1 small red onion, cut into 1/4 inch thick slices
1 medium zucchini, cut lengthwise, in 1/4 inch slices
1 cup shredded fontina cheese

Directions:
Preheat grill to medium high (I used the stove top grill, two burners on medium.)
Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans, stir to coat.
Place the mushroom caps gill side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften, about 8 minutes for the mushrooms and 6 minutes for the rest. Turn the mushrooms gill side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.
Chop peppers, onion and zucchini and add to the bowl with the beans, toss to combine. Top each mushroom with about 1 cup of the grilled salad.

Seven Layer Salad

I fell in love with these salads the minute I laid eyes on them. Very little lettuce and lots of "stuff" just the way I like them!

I assumed that's the way everyone likes them until a friend who is just starting to eat grain free asked for salad recipes. I of course sent her recipes with lots of toppings and very little or no lettuce. She responded "hmmm, do you have any with more lettuce?" Ha.

So *warning* this recipe falls under the "very little lettuce" category. You could even make it with none (gasp!)

Ingredients: (Serves 2-4)
Mixed greens
2 yellow bell peppers, diced
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup sliced scallions
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

Dressing:
3/4 cup nonfat plain yogurt
2 tsp cider vinegar
1-2 tsp sugar
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground pepper

Directions:
Place a handful or two of lettuce in each bowl. Layer peas, bell pepper, tomatoes and scallions.
Whisk yogurt, vinegar, sugar, garlic powder, salt and pepper in a medium bowl until smooth. Pour the dressing evenly over the top of each salad. Sprinkle with cheese, bacon and basil. Serve room temperature or chilled.

Thai Red Curry with Tofu and Vegetables

If you follow my blog you know I'm not a big fan of Thai food. (And that is a HUGE understatement.) But every so often a Thai-ish recipe comes along that sounds ok and sometimes even wonderful.

Such was the case with these bell peppers. I took one look and decided I had to make them if for no other reason than they looked beautiful. But I also detected some of my favorite things like mushrooms, and zucchini.

If you're anti-soy you can substitute chicken for the tofu. Also feel free to ditch the pad Thai noodles for   zucchini noodles, perhaps left over from this anti-pasti recipe, or just make a bit more filling.

Ingredients: (Serves 4)
1 tsp olive oil
1/2 sweet onion, peeled and chopped
2 tbsp Thai red curry paste
2 oz white and/or crimini mushrooms, stemmed and quartered
1 zucchini, trimmed and cut into 1/2 inch cubes
8 oz organic medium or firm tofu cut into 1/2 inch cubes
1/2 cup light coconut milk or water
2 tbsp rice vinegar
4 red or orange bell peppers, tops trimmed and reserved
1 cup cooked brown rice pad thai noodles
Sea salt and black pepper

Directions:
Preheat oven to 375 degrees. In a large saute pan on medium high heat, heat oil. Add onion and saute for about 3 minutes, stirring frequently until tender. Add curry paste and saute for 1 minute stirring frequently. Add mushroom and cook until tender, about 3 minutes. Add zucchini and tofu and cook, stirring gently for 2 minutes. Add milk, vinegar, salt and black pepper and bring to a simmer for 2 minutes. Remove from heat.
Place bell peppers on a parchment-lined baking sheet. Add noodles into the bottom of each, dividing evenly. Divide tofu mixture evenly into each bell pepper. Pace reserved bell pepper tops over top. Bake until bell pepper is tender but still holding shape, about 30 minutes.

Roasted Chicken with Strawberry Relish

Ahhhhh....meat and fruit. If you follow my blog you know this is one of my favorite parings. Second only to vodka soda and yellow mustard + anything.

The most time consuming thing about this recipe is taking the skin off the chicken so if you want to save time use boneless, skinless chicken breasts.

Ingredients:
4 large bone-in chicken thighs, skin removed, trimmed
1 tbsp extra-virgin olive oil
3 tbsp chopped fresh oregano
2 1/2 tbsp chopped chives, divided
2 cups strawberries, chopped
2 tsp freshly grated lime zest
1tsp sugar
1 tsp balsamic vinegar
salt and pepper

Directions:
Preheat the oven to 375 degrees
Combine chicken in a bowl with oil, oregano 1 tbsp chives, 1/2 tsp salt and 1/4 tsp pepper. Place in a small to medium roasting pan.
Roast the chicken until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees, 35 to 45 minutes depending on the size of the thighs.
Meanwhile, combine strawberries, lime zest, sugar, vinegar, the remaining 1 1/2 tbsp chives and the remaining pinch of salt and pepper in a bowl. Let stand at room temperature until the chicken is done.
Just before serving taste the strawberry relish and adjust the amount of sugar, vinegar and/or salt. Serve the chicken with the relish.

Anti-pasti with Zucchini Noodles

Also known as "anti-pasti anti-pasta." Hehe. I saw the original recipe which called for bow tie pasta in a "health" magazine. Grrrr. But with a few tweaks I was able to clean it up :)

To make zucchini noodles carefully run a Julienne peeler from one end of the zucchini to the other. which will create a half dozen long "noodles." (You can also start from the middle and work outwards to make shorter noodles.) When you get 1/4 way through the zucchini (when the noodles start to get soft) flip it over and peel the other side. You will end up with the middle of each zucchini left over which you can chop and steam or use in a smoothie like I did this morning.

Ingredients: (serves 4)
5-6 zucchini peeled with Julienne peeler
2 cups chopped fennel bulb
1 cup quartered artichoke hearts
1 cup diced bell pepper
1 cup cannellini beans, rinsed
1/2 cup salami, sliced
1/2 cup panchetta, cubed (TJ's)
1/4 cup provolone cheese, shredded
3 tablespoons pepperoncinis, sliced

Dressing:
Whisk 1/4 cup lemon juice, 2 cloves garlic, minced, 2 tbsp olive oil, salt, pepper and a dash of oregano

Barbequed Lime, Coconut and Chile Beef

We felt a little guilty after using, and posting about, our neighbors' BBQ a week after we should have given it back. But it turns out they've been back east since we borrowed it. So the BBQ'ing continues!

The tortilla bowls are optional here. I probably wouldn't have included them but I knew I would get a better picture if I did:) The recipe calls for whole wheat but I used flax seed and quinoa to make myself feel better about the grain....

Ingredients: (serves 4)
2 cloves garlic, minced
Zest and Juice of 1 lime, divided
1/4 cup light coconut milk, divided
1 tbsp chile powder, divided
Pinch each sea salt and fresh ground black pepper, plus additional to taste
1/2 lb outside round steak, sliced into 4 1/4 inch thick steaks
1 sweet potato, peeled and cut lengthwise into 4 slabs for even thickness
4 8-inch wholewheat tortillas
1 tsp olive oil 1/2 red onion, sliced
2 cups broccoli florets

 Directions:
Preheat oven to 350 degrees. Preheat grill to medium-high and lightly oil grate with cooking oil. In a large bowl, combine garlic with a third of lime zest and juice, 1 tbsp milk, 2 tsp chile powder and pinch each salt and black pepper. Add steak and potato and toss to coat. Cover and refrigerate for 30 minutes.
Lightly warm tortillas in the oven by wrapping the stack in foil for several minutes.
*The original instructions say to press tortillas into heat proof ramekins but how many people have those lying around? I made my own molds out of aluminum foil.*
Bake until crisp and golden, about 15 minutes. Set aside to cool and, once cooled, remove from molds.
Add steak and potato to grill and cook for about 10 minutes, turning halfway until steak is cooked through and potato is tender. Allow steak to rest 5 minutes. Thinly slice steak and potato and set aside.
In a saute pan on medium-high, heat olive oil. Add onion and saute until tender, about 3 minutes. Add broccoli and remaining 1 tsp chile powder and saute for 1 minute.
Add 6 tbsp water, cover and cook for about 2 minutes, until broccoli is tender-crisp. Add remaining lime zest and juice and 3 tbsp milk and stir to combine.
Add beef and potato, tossing to coat in sauce, until heated through. Season with additional salt and black pepper. Divide mixture among tortilla bowls.

Chicken and Sweet Potato Foil Packets

After more than two months of "living" (out of boxes, without any art on the walls, decorative pillows etc.) in our new place Dave and I finally threw a house warming party last weekend.

It was so fun showing off our new place, especially after putting a ton of time and energy into it in recent weeks. But one of the coolest things was being able to wheel our neighbor's BBQ over for a "cook out" as Dave calls it.  I have never owned a BBQ (I still don't technically) and though I have become quite the expert at using the stove top grill, it's not the same.

We decided to take advantage of still having the BBQ last night (yeah, we're "those" neighbors) so we whipped together some chicken foil packets.

The most time consuming thing about this recipe is preparing the sauce so if you can do that in advance you'll be in great shape.

Ingredients (Serves 4):

Olive oil cooking spray
12 oz green beans, trimmed
2 sweet potatoes, peeled and diced into 1/2 inch chunks
1 red onion, sliced
1 lb boneless, skinless chicken breasts cut into 1 inch pieces

Sauce: 1/4 cup creamy peanut butter 1/4 cup light coconut milk 2 tbsp rice vinegar 2 tbsp chopped fresh cilantro leaves (optional of course!) 1 tbsp raw honey 1 tbsp fresh lime juice 1 tbsp minced fresh ginger 1 tsp reduced sodium soy sauce or tamari 1/2 tsp red pepper flakes 1 clove garlic, minced

Directions:

Preheat grill to medium-high or preheat oven to 450.

In a medium bowl whisk together all sauce ingredients (peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.

Cut 4 12x16 inch pieces of foil and mist with cooking spray. Divide green beans, potatos and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top of vegetables. Bring the edges of the foil together and fold to seal.

Place foil packets directly on the grill or on a large rimmed baking sheet in the oven. Grill or bake for 25 to 39 minutes until chicken is cooked through and potatoes are tender.
Transfer content of packets to plates and garnish with additional cilantro...or not:)

Peach Coconut Smoothie

As you may have suspected if you follow my blog (or by glancing at the huge gap between my fairly regular May posts and the two measly June posts) this month has been crazy!

My new job in advertising has meant long days/weeks and I'm lucky if I get a full night's sleep let alone have a chance to cook dinner. It has also been increasingly difficult to squeeze in my morning workouts (though I often do so at the expense of sleep, hence not getting any!)

Given all this craziness it's more important than ever that I eat healthy and especially that I don't skip breakfast. This smoothie is packed with nutrients and includes enough protein to get me through the morning. It's also perfect for summer weather which has finally arrived in Southern California. Heat wave!!

Ingredients:
1 cup raw spinach
1 cup frozen peaches
1 cup frozen pineapple
1 tsp organic flax seed
1 tbsp dried coconut flakes
1 scoop protein powder
1/2 banana
1 cup almond milk

Directions
Add almond milk, spinach, peaches, banana and pineapple to the blender. Add flax seed, coconut flakes and protein powder. Blend until smooth.

Beet, Apple and Arugula Salad

Some people (like me) love beets. Cold, hot, in salads, stews or smoothies... you name it, I like it. Others, like my mom, spend their entire lives avoiding them until they finally find a preparation they like. (One of my recipes of course ;)

If you are an avoider I hope that this recipe will be your turning point. Why? Because beets are a source of: Vitamin A, B, (folic acid) C, iron, potassium, phosphorus, magnesium, calcium, carotenoids and dietary fiber. (Phew!) They are used to detoxify the liver and spleen and to help balance the blood’s pH balance by reducing the blood’s acidity. (Acidic blood creates a welcome environment for viruses and bacteria to flourish.) But the best news for those who are trying to lose weight is that the cellulose content of beets acts as a bulk residue increasing peristalsis (the muscle contractions that move food through the digestive tract.) In other words, they keep you regular:-P

Hope you enjoy! 

Ingredients:
1 1/2 small beets (Trader Joe's has precooked beets if you want to skip a step. Use 2 TJs beets.)
1 granny smith apple, peeled cored and chopped
1/4 cup chopped raw pecans
1 1/2 packed cups baby arugula, lightly chopped 
goat cheese, crumbled

Dressing:
1/2 small orange, juiced and zested
1/2 tbsp olive oil 
1/2 tbsp honey
1 tsp apple cider vinegar
sea salt
ground black pepper

Directions:
Preheat over to 400. Cut tops off of beets and brush off any dirt with a towel (washing them will cause them to boil rather than roast. The skin will be removed and they will be washed after roasting.) Place on a baking sheet wrapped in foil and bake for about an hour.
Take out of the oven and place in a large bowl, then submerge with cold water. Wait about 20 minutes then peel the skin off under water with your hands. It should come off easily. 
Chop beets into bite sized pieces and place in a large mixing bowl.
Fill the bottom of a medium sized saucepan with water and place a steamer basket in it. Place over medium high heat and bring the water to a boil. Add the chopped apples, cover and steam for about 2-3 minutes. (Don't lose track of time or your apple slices will be soggy like mine.)
To make the dressing add olive oil, apple cider vinegar, orange juice and orange zest. Add black pepper and sea salt to taste. Add additional orange juice or vinegar to taste. Pour over the beet mixture and toss to coat. Add the arugula and pecans and toss again. Plate and top with goat cheese.

Cantaloupe, Prosciutto, Avocado Salad

If you follow my blog you know I love meat paired with fruit. I don't know what it is- maybe the combination of sweet and savory? Or the fact that such things aren't "suppose" to be combined (ooooo.....such a rebel!) I also love that it includes cantaloupe since, unlike peaches and pineapple, it's hard to find recipes that call for it.

Enjoy!                                                                                             Ingredients: (Makes 2 large salads)
2 cups baby spinach
2-3 slices of prosciutto, torn into bite sized pieces
1 cantaloupe, cut into cubes
1 avocado
1/4 cup diced red onion
handful of raw, unsalted walnuts

Directions:
1. Place a cup of spinach on each plate.
2. Top with prosciutto, cantaloupe, slices of avocado, a sprinkling of red onion, and a few walnuts.
3. Add some freshly ground pepper, and a drizzle of dijon vinaigrette. 

Kiwi Applesauce

Can you guess what showed up in my produce delivery this week? Kiwis. Lots of them. Ive always found kiwis a little tart, even in smoothies. But this recipe proved to be the perfect mix of sweet and tart.

Ingredients:

1 large Fuji apple, peeled 

1 kiwi, peeled
1/2 Lemon

Directions:

Cut up the apples and kiwi into big pieces and put them in a food processor or blender. Slice a lemon in half and squeeze the juice from one of the halves on top of the fruit. Pulse several times in the food processor or blend for a few seconds on low. Serve at room temperature or chilled.

Avocado and Tuna Salad

A few months back a visiting colleague and I discovered an amazingly delicious, super healthy eatery in Venice Beach called Lemonade. We made a point to go as often as possible before he was shipped back to the UK and ordered the avocado every time.

I've been a few times since and still order the avocado even when I tell myself I'm going to try something different. Habit? Nostalgia? Or are they just that good?

I discovered the answer to that question last night. They're Just. That. Good. And since avocados are mono unsaturated fat which is "good fat" you dont' have to feel guilty about it.

Enjoy!

Ingredients
1 avocado
1 lemon, juiced, to taste
1 tablespoon chopped onion, to taste
5 ounces canned tuna (salmon, or crab)
salt and pepper to taste

Instructions
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.

Crab Stuffed Zucchini

As zucchinis are available year round in California I often forget they are considered a "summer squash." But with summer right around the corner it's a perfect time to start adding them to your meals. And at 31 calories and 0 grams of fat per zucchini you don't have to feel guilty doing it!

Ingredients: (serves 6)
3 medium zucchini, halved lengthwise
2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced (or 1/2 teaspoon powder)

1 (6-ounce) can of crabmeat, drained and flaked
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese (about 1 1/2 ouncec)

1 large egg, fork-beaten
1 tablespoon all-purpose flour
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill
1 teaspoon paprika
1/4 teaspoon pepper

Directions:
Scoop out pulp from each zucchini, leaving 1/2 inch thick shells. Arrange shells in single layer on greased baking sheet. Chop pulp.

Heat olive oil in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.

Add remaining 9 ingredients. Stir well. Spoon into zucchini shells. Bake in 375ºF oven for about 30 minutes until filling is set.

Eggplant with Figs and Mozzarella

I want to be a fan of eggplant, I really do.  So many health benefits and negligible calories makes it the "perfect" food. If only I could figure out how to cook it! After several failed recipes I was ready to give up but I think I may finally have found a winner.

Eggplants are loaded with dietary fiber which is essential for regulating digestion.  Fiber is also helpful for dieters as it's slow digesting and takes a long time to move from the stomach to the digestive track. This helps you feel full much longer which will keep you from craving unhealthy snack food between meals. The figs in this recipe give you an additional dose of fiber keeping you full even longer and giving your digestive system an extra boost. Oh, and it's delicious.

Ingredients:
1 large eggplant cut in half

2 cloves of garlic, thinly sliced

1 large ball of fresh mozzarella or burrata, thinly sliced

1 leek, peeled with a Julienne peeler

5 fresh or rehydrated figs*

5-10 cherry tomatoes, sliced in half

oil, 4 tbsp vinegar

1 tbsp sugar

Directions:
Starting in the upper left hand corner of one of the eggplant halves and moving downwards toward the right, make four incisions. Repeat from right to left creating hashmarks. Do this in both halves and, in each incision, arrange the cloves of garlic. Spray or brush the eggplants with olive oil, place on a baking tray and bake for 40 minutes at 400 degrees.

Meanwhile preheat 3 tbsp of oil and cook the halved cherry tomatoes for 1-2 minutes until slightly softened. Remove from heat and set aside. In another pot place the vinegar and sugar. Bring to a boil and reduce vinegar to a thick syrup.

Remove the eggplant halves from the oven and top with slices of mozzarella, tomatoes and halved figs. Place in the oven for 4-5 minutes, until mozzarella is slightly melted and the rest of the toppings are warm.

Drizzle eggplants with the reduction sauce and sprinkle with leeks.

Enjoy!

*Fresh figs have a very short season. If you can't find them purchase plump dried figs and cover them with boiling water (stove turned off.) Cover the pan and let them sit for 2-4 hours. You can also add a liqueur like brandy to give them a little extra flavor;)

Lentil and Feta Salad

Day four of the "salad cleanse" and Dave tells me he's reached his goal weight. Whoa. I guess this plan of ours has really worked! Of course now he has a new goal which is getting a six pack and he's dragging me down (up ?) with him. He has deemed it the "six pact." I don't know that it will require a special diet since we already eat clean but I will update you on our progress if there is any.

Ingredients:
1 1/4 cups puy lentils (you can also buy precooked lentils at Trader Joes)
2 carrots, finely diced

2 celery sticks, finely diced
4 oz feta cheese
2 tbsp chopped parsley

Dressing:
3 tbsp white wine vinegar
2 tsp Dijon mustard
5 tbsp olive oil
salt and pepper

Directions:
Put the lentils in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 20-25 minuts until just cooked but not mushy. Drain and refresh in cold water, then drain again and transfer to a large salad bowl.
Add the carrots and celery to the bowl with the lentils. Crumble in the feta and add the chopped parsley.
Make the dressing by beating the vinegar  mustard and oil. Add the dressing to the salad and stir to combien well. Season to taste with salt and pepper and serve immediately.

Roasted Mushroom Salad

Day 3 of the "salad cleanse." This one is the least photogenic but might be my favorite so far. Portobello mushrooms are awesome because they can be substituted for both meat and bread making gluten/grain free'ers and vegetarians rejoice! And for everyone else they're just a great source of protein and fiber (5 grams/ 3 grams respectively in one cup of chopped mushrooms.)

Ingredients:

2 portobello mushrooms
3 tbsp olive oil
1 tbsp balsamic vinegar
1 cup large bread crumbs
3 sprigs of thyme, chopped
Mixed arugula, watercress and spinach
salt and pepper

Dressing:
4 oz soft goat cheese
2 tbsp olive oil
2 tbsp milk


Directions:
Put the mushrooms in a roasting pan and drizzle over 1 tbsp of the olive oil and balsamic vinegar. Cook in a preheated oven, 350 degrees for 20 minutes
Meanwhile spread the bread crumbs on a baking sheet with the thyme leaves. Pour over the remaining oil and season with salt and pepper. Place in the oven and cook for 6-8 minutes until golden and crispy.
Make the dressing. Put the cheese, oil and milk in a small saucepan and beat over a gentle heat until the mixture reaches a pouring consistency, adding a little more milk if its too thick. (I got impatient and used my immersion blender.)
Arrange a couple handfuls of mixed greens on each of two plates and place a mushroom on top of each. Drizzle with the warm dressing, serve immediately.

Chickpea and Cherry Tomato Salad

I always look forward to lunch (who doesn't??) But I especially look forward to lunch when I have fresh ingredients in my refrigerator just begging to be tossed into a salad.

This is one of the more colorful salads I've made and notice something else about it? No lettuce! Funny that I stocked up for our "salad cleanse" and so far neither this salad or the smoked chicken and artichoke salad have called for it. Though it's kind of refreshing using celery as it adds a fresh crispness and there's no need to worry about the leftovers getting soggy.

Ingredients: (serves 4)
1 1/2 cups canned chickpeas/ garbanzo beans
13 oz cherry tomatoes, halved
4 celery sticks, sliced
4 scallions, sliced
1/2 cup kalamata olives
black pepper
mint leave, to garnish
mint and yogurt dressing (see below)

Directions:
Put the tomatoes, celery, scallions, olives and chickpeas into a large serving bowl and mix well. Stir in the dressing, season with black pepper, garnish with mint leaves and serve.

Mint and Yogurt dressing:
1 small cucumber, peeled
1 tbsp olive oil
4 tbsp plain yogurt
2 tbsp chopped mint
salt and pepper

Directions:
Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Finely chop the flesh. Mix the cucumber with the yogurt and chopped mint and season to taste with salt and pepper.

Smoked Chicken and Artichoke Salad

Dave and I have spent two weekends this month at music festivals. As far as healthy meal options go they rate somewhere between the county fair and a baseball game. Coachella was definitely the healthier of the two with some vegan and vegetarian options but Stagecoach was a BBQ fest with more pulled pork than you've ever dreamed of.

This being the case we decided to do a "salad cleanse" this week. Luckily I have a fantastic recipe book so we will be making our way through it until we're back to feeling green and clean. I started with the smoked chicken salad so we could slowly ween ourselves off of the BBQ

Ingredients:
2 tbsp olive oil
1 leafy celery head
3 oz canned artichoke hearts*
2 tbsp roughly chopped parsley
3 smoked chicken breasts (I got mine at Whole Foods)


Dressing:
1 tsp Dijon mustard
2 tbsp white wine vinegar
4 tbsp olive oil

Directions:
Make the dressing by beating together the mustard, vinegar, and oil.
Brush each artichoke half with a bit of the dressing and place on a piece of aluminum foil under the broiler until lightly brown (3-4 minutes.)
Remove the leaves from the center of the celery, reserving the leaves. Finely slice 3 stalks and put them in a large salad bowl with the leaves, parsley and artichokes.
Thinly slice the smoked chicken breasts and add to the bowl with the celery, parsley and artichokes.
Drizzle the remaining dressing over the salad and lightly mix.

*To make your own artichoke hearts start by removing all green leaves from the uncooked artichokes so only the yellowish, soft leaves remain. With a sharp knife remove the pointy tops and the ends of the stems. Use a vegetable peeler to remove the rough bits of leaves that remain on the hearts as well as the stems. Cut each artichoke in half and using a paring knife remove the sharp, purple leaves and fuzz in the center. Place each artichoke half in a large bowl of cold water, ice cubes and lemon juice for several minutes. Transfer to a pot of boiling water and cook for 6-8 minutes.