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| Late Summer 2012 |
Wednesday, November 21, 2012
Thursday, November 15, 2012
Thursday, October 25, 2012
Monday, September 10, 2012
Saturday, February 04, 2012
Welcome to February!
It's a month after I started the 21-day clean-eating action plan, and I feel great!
There have been moments of weakness and giving in to temptations, but for the most part my outlook on food has changed. It's become a habit to avoid eating bread-related items and some extremely sweet treats (they don't even appeal to me anymore!). I've even managed to shed a few pounds. :)
Thursday, January 05, 2012
Steamed Broccoli and Squash with Tahini Sauce
Steamed Broccoli and Squash with Tahini Sauce
Serves 4
Ingredients:
1/2 head broccoli florets
1 delicata squash, sliced and seeded
1 cup mixed tender greens
1 cup thinly sliced red cabbage
2 tbsp diced red onion
Coarse salt and pepper
Sauce:
1/2 cup tahini
1 lemon's zest and juice
1 tbsp olive oil
1 chopped garlic clove
1/2 tsp cumin
1/2 tsp paprika
3/4 cup water
1- Steam broccoli florets until bright green and tender, about 4 mins. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes.
2- In a bowl, toss greens, cabbage and onion.
3- Top with steamed veggies. Season with salt and pepper. Drizzle with Tahini sauce, sprinkle with toasted sesame seeds.
Sauce:
In a food processor, purée tahini, lemon zest and juice, olive oil, garlic, cumin, paprika and water until smooth. Season with salt.
Store sauce in an airtight container in the fridge for up to one week and use as a dressing for greens.
Serves 4
Ingredients:
1/2 head broccoli florets
1 delicata squash, sliced and seeded
1 cup mixed tender greens
1 cup thinly sliced red cabbage
2 tbsp diced red onion
Coarse salt and pepper
Sauce:
1/2 cup tahini
1 lemon's zest and juice
1 tbsp olive oil
1 chopped garlic clove
1/2 tsp cumin
1/2 tsp paprika
3/4 cup water
1- Steam broccoli florets until bright green and tender, about 4 mins. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes.
2- In a bowl, toss greens, cabbage and onion.
3- Top with steamed veggies. Season with salt and pepper. Drizzle with Tahini sauce, sprinkle with toasted sesame seeds.
Sauce:
In a food processor, purée tahini, lemon zest and juice, olive oil, garlic, cumin, paprika and water until smooth. Season with salt.
Store sauce in an airtight container in the fridge for up to one week and use as a dressing for greens.
Monday, January 02, 2012
Avocado with Bell Pepper and Tomatoes
Avocado with Bell Pepper and Tomatoes
Serves 1
1 tsp olive oil
Juice of 1/2 lime
1 small clove garlic, minced
Pinch cayenne
Coarse salt
1 ripe avocado, halved and seeded
1/2 yellow bell pepper, stem and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, thinly sliced
1 tbsp freshly chopped cilantro, plus leaves for garnish
1- In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
2- Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
3- Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
Serves 1
1 tsp olive oil
Juice of 1/2 lime
1 small clove garlic, minced
Pinch cayenne
Coarse salt
1 ripe avocado, halved and seeded
1/2 yellow bell pepper, stem and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, thinly sliced
1 tbsp freshly chopped cilantro, plus leaves for garnish
1- In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
2- Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
3- Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
Green Smoothie
Green Smoothie
Serves 2
Ingredients:
1 cup kale or collard greens firmly packed, stems removed, coarsely chopped (4 ounces)
1 Granny Smith apple, coarsely chopped
1 ripe banana
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 and 1/4 cup water
Combine ingredients in a blender and blend until smooth.
Serves 2
Ingredients:
1 cup kale or collard greens firmly packed, stems removed, coarsely chopped (4 ounces)
1 Granny Smith apple, coarsely chopped
1 ripe banana
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 and 1/4 cup water
Combine ingredients in a blender and blend until smooth.
End of Day 1 Report
I made it through the day! I must admit, I suffered through a major caffeine-withdrawal headache until I went to bed. I even had to take a mid-afternoon nap to try to get my mind off the pain.
But on the morning of Day 2, it has proven to be worth it already!
But on the morning of Day 2, it has proven to be worth it already!
Sunday, January 01, 2012
Roasted Red Peppers, Cauliflower, and Almonds
Roasted Red Peppers, Cauliflower, and Almonds
Serves 2
1 red bell pepper, quartered and seeds removed
1/2 head cauliflower, cut into florets
1/4 cup extra virgin olive oil
Coarse salt and pepper
1 tbsp fresh lemon juice
1/4 cup kalamata olives
1/4 cup toasted slivered almonds
1/4 cup fresh parsley leaves
1- Heat oven to 425 degrees.
2- On a rimmed baking sheet, drizzle red pepper slices and cauliflower florets with 2 tbsp oil and season with salt and pepper. Roast until golden and tender, 18-20 minutes.
3- In a bowl, whisk together remaining 2 tbsp oil and lemon juice. Season with salt and pepper. Arrange roasted red peppers and cauliflower on a platter.
4- Top with olives, almonds, and parsley. Drizzle with dressing.
Serves 2
1 red bell pepper, quartered and seeds removed
1/2 head cauliflower, cut into florets
1/4 cup extra virgin olive oil
Coarse salt and pepper
1 tbsp fresh lemon juice
1/4 cup kalamata olives
1/4 cup toasted slivered almonds
1/4 cup fresh parsley leaves
1- Heat oven to 425 degrees.
2- On a rimmed baking sheet, drizzle red pepper slices and cauliflower florets with 2 tbsp oil and season with salt and pepper. Roast until golden and tender, 18-20 minutes.
3- In a bowl, whisk together remaining 2 tbsp oil and lemon juice. Season with salt and pepper. Arrange roasted red peppers and cauliflower on a platter.
4- Top with olives, almonds, and parsley. Drizzle with dressing.
Spiced Butternut Squash Soup
Spiced Butternut Squash Soup
Serves 6; Makes 8 cups
Ingredients:
2 tbsp olive oil
1 chopped onion
2 chopped garlic cloves
1 inch fresh ginger, grated (2 tbsp)
1/2 tsp turmeric
1/8 tsp cinnamon
1/8 tsp cardamom
Dash ground cloves
2 peeled and chopped carrots
1 tart apple, peeled, quartered, chopped
4 cups chopped butternut squash
3 cups water
Coarse salt and pepper
1- Heat oil in medium sauce pan over medium heat. Add onion and garlic and cook until tender, 6-8 minutes. Add ginger, turmeric, cinnamon, cardamom, ground cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
2- Cook until veggies are tender, about 20 minutes. Let cool slightly.
3- Working in batches, purée until smooth in a blender. Adjust seasoning if necessary.
Serves 6; Makes 8 cups
Ingredients:
2 tbsp olive oil
1 chopped onion
2 chopped garlic cloves
1 inch fresh ginger, grated (2 tbsp)
1/2 tsp turmeric
1/8 tsp cinnamon
1/8 tsp cardamom
Dash ground cloves
2 peeled and chopped carrots
1 tart apple, peeled, quartered, chopped
4 cups chopped butternut squash
3 cups water
Coarse salt and pepper
1- Heat oil in medium sauce pan over medium heat. Add onion and garlic and cook until tender, 6-8 minutes. Add ginger, turmeric, cinnamon, cardamom, ground cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
2- Cook until veggies are tender, about 20 minutes. Let cool slightly.
3- Working in batches, purée until smooth in a blender. Adjust seasoning if necessary.
Antioxidant Smoothie
Antioxidant Smoothie
Serves 2
2 cups frozen mixed berries
1 cup unsweetened pomegranate juice
Blend in a blender until smooth
Serves 2
2 cups frozen mixed berries
1 cup unsweetened pomegranate juice
Blend in a blender until smooth
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