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| Taken in the Good Mansion in Wheeling, WV - 2.3.2012 |
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.
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