Yields: 4 Servings
Ingredients
1 can (12 oz) White albacore tuna drained
1 ea Red bell pepper diced
4 ea Celery stalks diced
2 tablespoon All natural dill relish
2 tablesppons Vegenaise
3 tablespoon Fresh dill chopped
Instructions
In large mixing bowl add well drained tuna, diced red pepper, diced celery, dill relish, vegenaise and dill. Mix together, serve in wheat pita with sprouts or byitself topped with sprouts.
*If you have leftover peanut crusted halibut, fishsticks or any other lef over fish it works realy well too instead of tuna!
Cuisine : American Main Ingredient : Tuna
Wednesday, January 20, 2010
Thursday, January 14, 2010
*Coconut Curry with Peanut Crusted Halibut*
Yields: 4 Servings
Ingredients
-- Sauce --
1 can (12 oz) Coconut milk lite
2 tablespoons Red curry paste
-- Stir Fry --
3 bunches Bok choy
1 carton Baby portobella mushrooms caps only
1 ea Red bell pepper
1/4 ea Red onion
-- Halibut Crust --
1 cup Raw unsalted peanuts
1 cup Panko bread crumbs
2 ea Eggs
-- Garnishes --
Thai Basil
Cilantro
Instructions
Open can of coconut milk and pour into sauce pan (unheated) add 1-2 tablespoons of red curry paste (depending on how much heat you want), whisk together cold. Keep half in sauce pan and pour other half into mixing bowl. In same mixing bowl add four servings of halibut along with half of fesh squeezed lemon, some thai basil, cilantro and sea salt. Gently toss filets and let rest for a couple of hours.
Prep vegetables: Thinly slice onion, julienne red bell pepper and slice mushrooms. The bok choy simply cut off the bottom so the stalks separate.
Preheat oven to 350 degrees. Chop or pulse peanuts in food processor into similar size as the Panko bread crumbs. Mix Panko and peanuts together in a shallow dish. Crack two eggs and whisk together in another shallow bowl. Grab one filet at a time and let marinade drip off for the most part, dip in egg wash and then transfer into crumb mixture to coat on all sides. Place filets in baking dish lightly coated with Pam or oil. Place into oven, depending on the thickness of the filet cook for 15-30 minutes flipping once.
While halibut is cooking heat up sauce pan to low just enough so its warm when serving.
In large wok or skillet preheat on medium-high heat. Once pan is heated add just enough sesame seed oil to coat bottom of pan (don't overdo it). Toss in onion and red pepper and saute for a minute, then add in mushrooms constantly moving veggies in skillet. When mushrooms start to cook down add in bok choy and saute for a couple more minutes.
Place halibut filet over bed of sauteed veggies and top liberally with coconut curry sauce. Garnish with thai basil and cilantro.
If you prefer the RAW version leave vegetables uncooked and finely chopped/dices and lightly coat with sesame oil.
*Helpful hint: If you need something for the kiddies skip the curry marinade, cut halibut into fish stick portions and marinade in lemon juice and a pinch of salt. Before you coat your curry halibut coat their halibut in crumb mixture the same way, cook exactly the same way as filets and viola real fishsticks! Any leftover fish makes amazing halibut salad for a sandwich the next day (stay tuned for recipe). Enjoy!!!
Cuisine : Thai Main Ingredient : Halibut
Ingredients
-- Sauce --
1 can (12 oz) Coconut milk lite
2 tablespoons Red curry paste
-- Stir Fry --
3 bunches Bok choy
1 carton Baby portobella mushrooms caps only
1 ea Red bell pepper
1/4 ea Red onion
-- Halibut Crust --
1 cup Raw unsalted peanuts
1 cup Panko bread crumbs
2 ea Eggs
-- Garnishes --
Thai Basil
Cilantro
Instructions
Open can of coconut milk and pour into sauce pan (unheated) add 1-2 tablespoons of red curry paste (depending on how much heat you want), whisk together cold. Keep half in sauce pan and pour other half into mixing bowl. In same mixing bowl add four servings of halibut along with half of fesh squeezed lemon, some thai basil, cilantro and sea salt. Gently toss filets and let rest for a couple of hours.
Prep vegetables: Thinly slice onion, julienne red bell pepper and slice mushrooms. The bok choy simply cut off the bottom so the stalks separate.
Preheat oven to 350 degrees. Chop or pulse peanuts in food processor into similar size as the Panko bread crumbs. Mix Panko and peanuts together in a shallow dish. Crack two eggs and whisk together in another shallow bowl. Grab one filet at a time and let marinade drip off for the most part, dip in egg wash and then transfer into crumb mixture to coat on all sides. Place filets in baking dish lightly coated with Pam or oil. Place into oven, depending on the thickness of the filet cook for 15-30 minutes flipping once.
While halibut is cooking heat up sauce pan to low just enough so its warm when serving.
In large wok or skillet preheat on medium-high heat. Once pan is heated add just enough sesame seed oil to coat bottom of pan (don't overdo it). Toss in onion and red pepper and saute for a minute, then add in mushrooms constantly moving veggies in skillet. When mushrooms start to cook down add in bok choy and saute for a couple more minutes.
Place halibut filet over bed of sauteed veggies and top liberally with coconut curry sauce. Garnish with thai basil and cilantro.
If you prefer the RAW version leave vegetables uncooked and finely chopped/dices and lightly coat with sesame oil.
*Helpful hint: If you need something for the kiddies skip the curry marinade, cut halibut into fish stick portions and marinade in lemon juice and a pinch of salt. Before you coat your curry halibut coat their halibut in crumb mixture the same way, cook exactly the same way as filets and viola real fishsticks! Any leftover fish makes amazing halibut salad for a sandwich the next day (stay tuned for recipe). Enjoy!!!
Cuisine : Thai Main Ingredient : Halibut
*Peach Cobbler*
Yields: 12 Servings
Ingredients
-- Crust --
3 cup Pecans dry
1 ea Vanilla bean
3/4 teaspoons Sea salt
3/4 cups Dates pitted
-- Syrup --
3/4 cup Dates pitted
3 tablesppons Coonut oil
1/2 ea Vanilla bean
2/3 cup Filtered water
-- Filling --
3 cups Ripe peaches, mangoes, or pineapple mashed
Instructions
To prepare crust, process pecans, vanilla, and salt into into fine consistency. Add 3/4 cup pitted dates and process until well mixed. Press mixture into shallow pie pan (I used mini saucers) of choice. Its best to line the pan with plastic wrap if you want to remove it from the pan/dish prior to serving (the mini saucers worked great for individual servings - no plastic wrap needed).
To make syrup, process 3/4 cup dates, oil, vanilla bean, and water as needed to make a thick syrup.
Pour filling into pie pans and chill.
Prior to serving lift pie out, slice and top with syrup.
Cuisine : American Main Ingredient : Pecan
Ingredients
-- Crust --
3 cup Pecans dry
1 ea Vanilla bean
3/4 teaspoons Sea salt
3/4 cups Dates pitted
-- Syrup --
3/4 cup Dates pitted
3 tablesppons Coonut oil
1/2 ea Vanilla bean
2/3 cup Filtered water
-- Filling --
3 cups Ripe peaches, mangoes, or pineapple mashed
Instructions
To prepare crust, process pecans, vanilla, and salt into into fine consistency. Add 3/4 cup pitted dates and process until well mixed. Press mixture into shallow pie pan (I used mini saucers) of choice. Its best to line the pan with plastic wrap if you want to remove it from the pan/dish prior to serving (the mini saucers worked great for individual servings - no plastic wrap needed).
To make syrup, process 3/4 cup dates, oil, vanilla bean, and water as needed to make a thick syrup.
Pour filling into pie pans and chill.
Prior to serving lift pie out, slice and top with syrup.
Cuisine : American Main Ingredient : Pecan
Books and DVD's
Check out my favorite books and dvd's. Tracy Anderson workouts are perfect for home, she doesn't involve a lot of equipment. I still do the post pregnancy workout, it's by far the best abs workout I have found. She is a former dancer and doesn't believe in heavy weights for women, she designs her workouts for the long and lean look go to: http://action.tracyandersonmethod.com/.
Wednesday, January 13, 2010
Food Prep
Food preparation and planning is vital to healthy eating. My mom could not figure out how and when I managed to create meal after meal while working full time, having two kids and Jason being out of town? The secret is I never cook a meal start to finish all at one time, the meals I make take 2 days to a week of planning and preparation. Here is an example of how it works start to finish:
1. Go to www.foodnetwork.com or whatever recipe website you like. Type in a keyword for whatever you have on hand, whatever is in season, on sale or a craving you have. Once you type in the keyword usually you will get a dozen options for the one keyword. Narrow down your results to a healthy choice and of course whatever looks yummy. If its not exactly what you want then change it - duh. A recipe=guideline, cooking does not have to be by the book, I constantly swap out unhealthy ingredients with healthy or RAW ingredients.
2. Get a magnet and slap it on your refrigerator. I usually have 3-4 ideas posted on my refrigerator.
3. Make a grocery list and start gathering ingredients. In Utah because the grocery stores are so lame I have to go to Costco, Sunflower Market, Good Earth, Harmons, Whole Foods, Smiths Marketplace, Chinese and Mexican stores, Honeyville and Albertsons simply because they are all good for specific items. With that said I slowly gather ingredients until the recipe is complete.
4. In the morning before my kids get up or while they are eating breakfast I chop veggies, gather ingredients and simply place them on the counter for later, wash vegetables so they are dry that evening, marinade meats, etc. It sounds silly but just getting the my ingredients next to the Vita Mix for later I am one step closer to completing my recipe. If its as simple as opening a can of coconut milk for later or peeling garlic cloves I do it.
5. I never cook dinner at dinner time. Why you ask? I go to the gym at 4:00, go pick up my kids at 5:00, so by the time I get home my kids and I are starving. If I had to make a meal from start to finish we a)wouldn't eat until 8:00 b)I would pass out from hunger or c)I would be more likely to either eat something quick and unhealthy or god forbid get fast food. So I don't set myself up for failure. I prepare meals after the dinnertime and/or after the kids go to bed! I only ASSEMBLE meals at actual dinner time. So the veggies are chopped, the nuts or cheeses are chopped or shredded, the sauces are made, the meat is ready to go, the pans are out, the cans are opened, the spices and measuring spoons are out. Before I leave to go to the gym I usually get refrigerated items (food will not go rancid in a few hours) out and set them on the counter (even meat) so if I am lightly cooking my veggies they aren't going from cold to hot. Its all sitting out when we get home to make a fresh, healthy meal in 10-15 minutes, this is not microwave cooking people this is smart and efficient cooking.
Use this method and you will start a cycle of painless, fun and healthy meals. You and your family deserve it!
1. Go to www.foodnetwork.com or whatever recipe website you like. Type in a keyword for whatever you have on hand, whatever is in season, on sale or a craving you have. Once you type in the keyword usually you will get a dozen options for the one keyword. Narrow down your results to a healthy choice and of course whatever looks yummy. If its not exactly what you want then change it - duh. A recipe=guideline, cooking does not have to be by the book, I constantly swap out unhealthy ingredients with healthy or RAW ingredients.
2. Get a magnet and slap it on your refrigerator. I usually have 3-4 ideas posted on my refrigerator.
3. Make a grocery list and start gathering ingredients. In Utah because the grocery stores are so lame I have to go to Costco, Sunflower Market, Good Earth, Harmons, Whole Foods, Smiths Marketplace, Chinese and Mexican stores, Honeyville and Albertsons simply because they are all good for specific items. With that said I slowly gather ingredients until the recipe is complete.
4. In the morning before my kids get up or while they are eating breakfast I chop veggies, gather ingredients and simply place them on the counter for later, wash vegetables so they are dry that evening, marinade meats, etc. It sounds silly but just getting the my ingredients next to the Vita Mix for later I am one step closer to completing my recipe. If its as simple as opening a can of coconut milk for later or peeling garlic cloves I do it.
5. I never cook dinner at dinner time. Why you ask? I go to the gym at 4:00, go pick up my kids at 5:00, so by the time I get home my kids and I are starving. If I had to make a meal from start to finish we a)wouldn't eat until 8:00 b)I would pass out from hunger or c)I would be more likely to either eat something quick and unhealthy or god forbid get fast food. So I don't set myself up for failure. I prepare meals after the dinnertime and/or after the kids go to bed! I only ASSEMBLE meals at actual dinner time. So the veggies are chopped, the nuts or cheeses are chopped or shredded, the sauces are made, the meat is ready to go, the pans are out, the cans are opened, the spices and measuring spoons are out. Before I leave to go to the gym I usually get refrigerated items (food will not go rancid in a few hours) out and set them on the counter (even meat) so if I am lightly cooking my veggies they aren't going from cold to hot. Its all sitting out when we get home to make a fresh, healthy meal in 10-15 minutes, this is not microwave cooking people this is smart and efficient cooking.
Use this method and you will start a cycle of painless, fun and healthy meals. You and your family deserve it!
RAW Food Fusion
Many of you have asked how to get started eating RAW foods, is it expensive, what do I buy and where do I start? Let me start by saying it is indeed overwhelming, I feel like I have only discovered the tip of the iceberg when it comes to learning about food and health. About 6 months ago after purchasing my first RAW cookbook and reading about how cooked food is less nutritious I went a little overboard and started eating as much RAW food as possible (let me clarify 100 % RAW lifestyle=vegan which I am not). My stomach starting getting really bloated and I didn't connect the two until my dad had a Dr. visit with our wonderful doctor (mentioned previously) and he explained this: Raw food has a cellulose structure around it, upon digestion if your stomach does not have enough acid to break that cellulose down than your body will not absorb the nutrients, hence me looking like I was pregnant! So while eating RAW food especially veggies it is really important to chew really well, pulse your veggies in a food processor to break it down (smoothies are an excellent choice), take an enzyme supplement to help break down the food, or lastly very lightly steam or sauté your veggies. I now feel like I have the best of both worlds and I eat my way which if you had to name it I would call it "RAW Food Fusion" and I feel great mentally and my weight is right where I want it. I am not willing to give up my morning latte which involves milk (vegans are animal bi-product free), omega 3 eggs, and fish and cheese on occasion. If you notice my French Toast recipe comibines RAW food elements with cooked. My suggestions to start moving toward concuming more RAW foods are:
1. Start by not buying any pre-packaged foods with the exception of the basics (milk, cheese, yogurt and bread). That will start weeding out all of the boxed food as well as cut down the gorcery bill.
2. Stop consuming white flour and refined sugars as well as limit your flour intake altogether.
3. The first investment is a Vita Mix Pro, I don't know how I lived without it.
4. I love dessert and RAW desserts are incredible, I can honestly say I can indulge a lot more than I used to with conventional desserts (perhaps daily sometimes) and I do not gain weight. With RAW desserts the nutrition absorption is not an issue because the ingredients are always put into the food processor or Vita Mix, moreover you are not dealing with vegetables. Start exploring RAW desserts, it is so much fun!!!
5. Along with RAW desserts, explore dressings and sauces too. These are again easy and will eliminate the need for store bought items.
Start with these steps and you will easily start the progression toward more RAW foods and feeling a lot better. More RAW Food Fusion recipes to come . . .
1. Start by not buying any pre-packaged foods with the exception of the basics (milk, cheese, yogurt and bread). That will start weeding out all of the boxed food as well as cut down the gorcery bill.
2. Stop consuming white flour and refined sugars as well as limit your flour intake altogether.
3. The first investment is a Vita Mix Pro, I don't know how I lived without it.
4. I love dessert and RAW desserts are incredible, I can honestly say I can indulge a lot more than I used to with conventional desserts (perhaps daily sometimes) and I do not gain weight. With RAW desserts the nutrition absorption is not an issue because the ingredients are always put into the food processor or Vita Mix, moreover you are not dealing with vegetables. Start exploring RAW desserts, it is so much fun!!!
5. Along with RAW desserts, explore dressings and sauces too. These are again easy and will eliminate the need for store bought items.
Start with these steps and you will easily start the progression toward more RAW foods and feeling a lot better. More RAW Food Fusion recipes to come . . .
Saturday, January 9, 2010
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Tuesday, January 5, 2010
*Buckwheat Waffles/Pancakes*
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Ingredients 2 cups Buckwheat groats ground | ||||
| Instructions In vitamix ground buckwheat and nuts seperate both to a fine powder, then combine together in blender. Add remaining ingredients and blend until smooth. Consistency should be a bit runny for waffles, save remainder for the next day and make pancakes. Top with berry syrup. | ||||
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