Wednesday, July 23, 2014

Things That I Know


My favorite nephew and brother-in-law are in town! Forgive me, but we've been playing in the beautiful Montana mountains this week and recipe development has taken a back burner!  Here are a few recipes from some other folks, however!

Gluten-Free Soft Pretzels- rejoice my GF friends! 

Farmer's Market Potato Salad- love this fresh take on potato salad! 

Tropical Fruit Salad with Coconut Cream- as if fruit wasn't delicious enough on it's own!

Chinese Chicken Salad Burgers- one of my favorite salads as a burger!

Feta Bread Bites-- you had me at feta........and bread....and bite

Now go plan your dinner menu, then head outside and enjoy the summer!!

Monday, July 21, 2014

Tomato Recipes!

Tis the season for homegrown tomatoes coming out your ears!  Thanks to my cherry-tomato stealing toddler I hardly have this problem this year.  But I wanted to pass on some great recipes to help you include some tomatoes in every meal!




















Thursday, July 17, 2014

80--- Peach Pistachio Oatmeal


I eat oatmeal for breakfast almost everyday.  Sometimes I stray from my typical walnuts and banana additions.  This time I came up with something truly spectacular.  I feel funny even calling this a recipe, but I HAD to share it with you! It's fantastic.  And check out the nutrition info-- it's perfect for breakfast!

Peach Pistachio Oatmeal
Serves 1

1/2 cup rolled oats
2/3 cup unsweetened vanilla almond milk (or other milk of choice)
1 tsp honey
2 Tbsp crushed unsalted pistachios
1/2 cup chopped fresh peaches

Mix rolled oats and milk in a bowl.  Heat in the microwave for 2 minutes.  Allow to sit for 1 minute to cool slightly.  Remove bowl from microwave and stir in honey, pistachios, and peaches.  Enjoy!

Nutrition Info per 1 serving: 370 calories, 12 g fat, 14 g protein, 51 g carbohydrates, 8 g fiber

Tuesday, July 15, 2014

80--- Chia-Crusted Seared Ahi Tuna with Simple Cucumber Salad


Wait!!! I know that this meal appears to be time-intensive. It's gorgeous, isn't it? But I promise that it will be one of the quickest, freshest meals you will make all summer.

Encrusting your ahi tuna in chia seeds adds more powerful omega-3 fatty acids...... and who doesn't need more anti-inflammatory action in their body?

Chia-Crusted Seared Ahi Tuna with Simple Cucumber Salad
Serves 2

SALAD
1 1/2 cucumbers, peeled and thinly sliced
2 shallots, thinly sliced
1/4 cup fresh cilantro leaves
1/2 tsp lime zest
1/3 cup seasoned rice vinegar
Dash salt
Dash crushed red pepper flakes

TUNA
6 oz ahi tuna filet
1 1/2 Tbsp chia seeds
1/2 tsp sea salt
2 tsp sesame oil

For salad, combine all ingredients in a covered container and toss to mix.  Refrigerate for 2 hours, or until ready to serve (overnight works too!).

For tuna, heat sesame oil in a nonstick skillet over medium-high heat.  Mix chia seeds and sea salt in a shallow bowl.  Place filet into bowl and press down firmly to coat with seed mixture. Flip over the filet and repeat coating.  Place filet into the skillet and cook for 1-2 minutes (depending on desired doneness).  Flip filet over and repeat cooking for 1-2 minutes.  Remove from heat and transfer to a plate, cover and place in the refrigerator for one hour.

Once tuna has cooled, slice filet thinly and serve over cucumber salad.

Nutrition Info per 1 cup salad and 3 oz tuna: 219 calories, 20 g protein, 9 g fat, 13 g carbohydrates, 6.5 g fiber

Friday, July 11, 2014

Things That I Know


1.  It's fig season! I love love love fresh figs- but they are hard to find in my neck of the woods. This smoothie with almond milk and figs looks amazing!  

2.  I've admitted before that I'm not a salmon lover.  But this Bruschetta Salmon recipe has me rethinking that...........

3.  Tacos with spicy potato filling? Yep- my hubby will love me forever for making this one!

4.  Salt and vinegar anything can't be bad.  These sweet potato wedges look fabulous!

5.  I've never met a homemade veggie burger that I didn't like.  I'm sure this smokey sweet potato and black bean burger would fall into that category as well.

6.  And then how about something to wash it down? This peach and grapefruit sangria should do the trick!

7.  And here's some good reading on sugar and cancer for you!  Just a little FYI from the Cancer Dietitian.

Wednesday, July 9, 2014

20--- Homemade Adult Spaghettios


When I met my husband he was eating a lot of Chef Boyardee.  Poor fella.  I am relatively sure he hasn't eaten it since.  But I had a patient recently who told me about this recipe- a homemade version per say.  So I didn't hesitate to whip some up for my love.  With a few additions to make it a bit more than just sauce and noodles.

Homemade Adult Spaghettios
Serves 3

8 oz pasta of your choicek, cooked al dente
1 can condensed tomato soup
3 Tbsp milk
4 oz Italian sausage, cooked and crumbled
1 cup fresh chopped tomatoes
1 tsp olive oil
1 tsp fresh minced garlic

Heat a skillet over medium heat.  Add olive oil and garlic and saute until fragrant, 2-3 minutes.  Add in tomato soup and milk and use a whisk to combine. Allow mixture to heat through.  Mix in cooked sausage, then add pasta and use tongs to gently toss until pasta is coated.  Sprinkle with chopped tomato and serve!

Monday, July 7, 2014

80--- Coconut Vanilla Cashew Butter


Making your own nut butters is SO easy, and it is a great way to avoid some of the "extra" ingredients that are added to processed versions.  You can experiement with different nuts and flavors to find a truly special combination.

This one is delicious on Wasa crisps! 

Coconut Vanilla Cashew Butter
Serves 10-12

1 1/2 cups raw cashews
1/2- 1 Tbsp water
1/2 cup unsweetened shredded coconut flakes
2 1/2 Tbsp coconut oil
1 tsp pure vanilla extract
2 tsp honey

Add cashews to a food processor and mix until well ground.  Add water and continue to mix for 2-3 minutes, or until a puree is formed (may still be a bit dry).  Add in remaining ingredients and continue to mix until texture is smooth.  Serve immediately or cover and refrigerate until ready to serve (to increase storage time).

Nutrition Info per ~2 Tbsp: 195 calories, 17 g fat, 4 g protein, 6.5 g carbohydrates, 2 g fiber