All posts tagged: healthy eating

Plantain Tacos with Shrimp (Paleo and FODMAP) 1 of 2

Sometimes a night calls for tacos. You can probably guess how excited I was to find a recipe for taco shells that fit the Paleo and FODMAP diets (what I’m eating now on my journey to health). Here is a recipe that will knock your Paleo socks off: plantain tacos with shrimp. It’s a recipe that can be filled in many ways (stay tuned for another filling idea in my next post, you’ll get to use today’s leftover taco shells!). So easy to make, healthy and delicious—I just fell in love with plantains after eating this. If you’re not yet sure about the whole “Paleo thing”, this just might change your mind! I ran into this recipe from Fresh Tart, and I must say, it is quite tasty.   With a grain-free meal, find foods that will fill you up and replace hardy grains. After a class of Tae Bo (cardio boxing) this is just the meal that satisfies me. And the taco recipe is ridiculously easy! Five ingredients that make freezable leftovers (if need be). That’s what I call a quick, weeknight meal. I made these shells with boiled, …

Zucchini Stuffed with Brown Rice

Usually, acorn or butternut squash is first to come to my mind when stuffing a veggie. They are the perfect kind of squash for autumn dishes — richer and fuller in flavor than their veggie counterparts — but zucchini is a great squash to stuff, too! Zucchini is lighter and more fresh, making it a great summer dish. Halve the zucchini and make them into little boats by scrapping out the seeds. You’ll want to scrape out a little more than just the seeds so that enough of the flavorful rice mixture can be packed in. But if it’s too thin on the bottom, it won’t cook evenly … I trust your carving skills. Buy quality tomatoes for the best-tasting stuffing. Heirloom tomatoes or cherry tomatoes work well for this zucchini side dish. Zucchini Stuffed with Brown Rice 4 servings; prep 15 minutes; cook 20 minutes 8 Zucchini, halved and seeded 2/3 Tomatoes, diced or halved 1/2 Onion, small; chopped 1 1/2 C Brown Rice, cooked Olive Oil Thyme or Rosemary for seasoning Salt and …

Gluten-free, Dairy-free Birthday Goodness

Try this elimination diet: no dairy, no gluten, no beans and no fake sugars. If you chuckled and said something along the lines of “No, thanks!”, I’m not surprised. That was my first reaction, too. Honestly, after almost six weeks of this, I’m still having the same reaction! But it’s been successful in detecting my allergies. At least I get my basic needs: wine and dark chocolate! A day when I normally would have deserved any kind of splurging or would’ve un-regretfully eaten the largest piece of cake (ever!), looked as though impossible. However, being that my older sister always looks out for her twin sisters, chocolate cake was back on the menu. What I learned? My sister can make a mean, gluten-free, dairy-free cake! She used a gluten-free Whole Foods recipe, and substituted the dairy with dairy-free milk and butter. Then topped it off with black cherries. Flourless Chocolate Cake with Dark Chocolate Glaze — (seriously the best cake you’ll ever taste!) Related Recipes/Articles Gluten-Free Cake Pops by http://www.LifeMadeDelicious.ca Nectarine Upside-Down Cake by www.FaveGlutenFreeRecipes.com Fudgy Gluten-Free Brownies by www.maryanna-bishop.blogspot.com Surprising Foods …

Citrus Muse

I was in a rut. A rut that involved using the same ingredients. Walking into the grocery store, grabbing the usual items—a mindless dance. But sometimes all you need is one new cooking buddy. Meet my new friends the lime and lemon. That’s all it takes to inspire new flavor combinations and new types of cuisine. Here is a hot, Mexican-flavored zucchini dish with the use of lime, cumin and agave. A lemon-pepper white fish makes a satisfying main. I dare you to make these your new friends! I was inspired  by this recipe by Skinny Taste, a fantastic blog with gorgeous food eye-candy. Citrus, Agave Zucchini 1 Tbs. Olive Oil 5 Zucchini, chopped 1 Large heirloom tomato, diced 1 tsp. Cumin 1 tsp. Paprika 1/4 tsp. Cayenne pepper (optional) 2 Limes, zest and juice 2 tsp. Agave Salt and pepper Parmesan cheese Heat olive oil in skillet and sauté zucchini for 5 minutes on medium heat. Add tomatoes, agave, cumin, paprika, cayenne pepper, lime, and salt and pepper. Cook on high for about 7 …

No Bake Banana Bread

Let’s be honest. Sometimes you want freshly baked banana bread just to find those ooey-gooey pockets of banana that make you feel like you’ve discovered gold! But there isn’t necessarily the time between the morning’s wake-up call and the out-the-door frenzy routine. I found that mashed bananas on toast topped with cinnamon (key ingredient here!) and walnuts provide another delicious way to dress up your morning toast. I just love cinnamon. I could put it on just about anything. It should be a standard table setting, right there with Mr. and Mrs. Salt and Pepper. If cinnamon doesn’t grab your attention by the mere remembrance of its sweet, yet spicy taste, then how about the fact that it controls blood sugar and reduces body fat percentage—I knew there was more to my love for cinnamon! In case you do have time this weekend for a full-on banana bread baking session, then I would take a look at Joy the Baker’s banana bread. She even has one with strawberries. This one is definitely on my “to do” …

Friday Night Pizza

Friday night is approaching. The best night of the weekend — it’s the kickoff, the night that starts it all. There’s nothing like spending it with my sisters; good food, wine, and great conversation and laughter (the kind that makes your belly ache). That’s a recipe for a relaxing, enjoying-the-moment kind of night. Now let’s add pizza to the mix! It goes well with wine and is part of the entertainment as pizza topping ideas are conjured up. I was a little worried about keeping with my new gluten-free and dairy-free diet, but my sisters saw it as a cooking challenge which resulted in a couple, pretty darn-good pies! With Whole Food’s store-bought, gluten-free crust and Daiya vegan cheese, taste wasn’t sacrificed for dietary modifications. The Name of the Game The way we decide on how to make a pizza is by taking turns calling out ingredients. This makes for some interesting pies! And that’s how this new Egg, Kale, Corn Pizza was born. Recipe Gluten-free crust (found at Whole Foods) Daiya cheese (on desired dairy-free …

Chicken: Top It, Bake It, Eat It!

It’s a work night and approaching 8:00 PM. You could either go drive and get something to eat or scrounge around for a snacky dinner. Most likely both are not your optimal choice. One involves going in the car and driving again, and the other will leave you hungry for a ravenous midnight “snack.” This was my dilemma last night and since dinner was only for one (my sister was out for dinner), I wasn’t about to make a gourmet meal. So what to do? I have a simple, tasty recipe that provides protein to satisfy hunger and is easy to make. I usually have a bag of Trader Joe’s Chicken Tenders in the freezer so I luckily didn’t have to go to the store. A chicken topper, like Trader Joe’s Red Pepper Spread with Eggplant and Garlic, is a wonderful thing to have on hand that quickly adds flavor. It lasts a long time in the fridge and at only $1.99, it’s a real lifesaver! Recipe Preheat oven to 350°F. Defrost chicken breast and place on a lined baking sheet or an oiled …