Category Archives: Healthy Options

Mango and Avocado Quinoa Salad with Blackened Shrimp

When I was precisely 16 years and 5 months old I went on a trip to Peru. I remember my age exactly because only my 16 year and 5 month old self would get on a plane to one of the most amazing and culturally rich places in the world, kicking and screaming.  It’s quite embarrassing for me to admit it today since I would go absolutely anywhere in a heartbeat, but at the time, I didn’t want to go.

I was the only one left in the house after my older sisters had all moved out and my mom and step-father (a native Peruvian) wanted to bring me along with them to South America.  Being the dramatic teenager I was I thought for sure that my life would end immediately if I missed out on three whole weeks of summer happenings in my tiny Ohio town.  The idea of doing anything other than painting my fingernails and reading teen magazines did not interest me.

The plan for the trip was to first fly into Lima to stay with some family.  After a week of exploring the city we would continue on to a few smaller towns, visit more family, and then eventually end up in Cusco to do a four day hike to Machu Picchu.  Which, by the way, I showed up in the Andes mountains for this half of a week long hike up a mountain, never having hiked before, wearing a pair of Sketchers boots, and a backpack full of Seventeen magazines and nail polish. I vividly remember standing on the top of the mountain next to a group of four Frenchmen, who had been training for this hike for months, as I flipped through and re-read my test scores from the “What kind of boyfriend is he” quiz. 

Lima, Machu Picchu, Cusco…none of those words really meant anything to me at the time because, not only had I never been to Peru, I had never been out of the country before.  I had no idea what it was like to see the world and my expectations were low (how could anything be better than Ohio?).  I was skeptical all the way up to, and even after, getting off that plane and stepping foot into Lima.  I remember how we sifted through taxi after taxi lined up outside to make sure we got in a legit car since they’ve been known to just slap a “Taxi Cab” sticker on the door to make a few bucks.  I remember how I was told that sometimes they’ll even kidnap you and hold you for a ransom to make a few bucks more.  I remember how we got in the taxi with a driver going 720 miles an hour, swerving through traffic while almost hitting a man walking a goat on a leash downtown Lima.   And then I remember thinking, Oh my god.  I’m going to love this place!

It was all so new and exciting and everything about it was intriguing. I especially loved the food. I had never experienced tasting the cuisine and dining cultures of a different group of people before and of all places, Peru seriously does it right.  Foods like quinoa and ceviche are everywhere. Fresh avocado, freshly squeezed oj carts going down the streets, I loved every bite of everything I put in my mouth.  Even some questionable things that I will refrain from sharing with you!

I am so grateful for the experience and it truly helped shape me into the passionate traveler and food lover that I am today.   When I eat foods like quinoa it always makes me nostalgic thinking back to the time when I had it first.  Every bite of the mild and nutty grain is better than the next.  It’s times like this that food…is more than just food.

 Mango and Avocado Quinoa Salad with Blackened Shrimp

Serves 2 large lunch sized portions, or 4 smaller portions

Quinoa

(you can use all water if you prefer, but I think the chicken stock gives it a nice added flavor)

  • 1 cup quinoa
  • 1 cup water
  • 1 cup chicken stock
  • salt
  • 1 large mango, pitted and diced
  • 1 large avocado, pitted and diced
  • 2 green onions, diced
  • Cilantro, a large handful chopped (about ½ cup)
  • Freshly squeezed lime juice
  • 1-2 tbs olive oil
  • ½ tsp cumin
  • salt
  • pepper

Blackened Shrimp

  • 1/2 lb shrimp, peeled and devained
  • blackening seasoning (or you can buy prepared blackening seasoning)
  • salt
  • 2 tbs olive oil

Begin by rinsing your quinoa under cold water.  Next, add your quinoa, water, chicken stock and pinch of salt to a medium sized pot.  Bring to a boil and then cover with a lid and turn the heat down to a simmer. Continue to simmer for about 15-20 minutes or until all the water is absorbed. 

For the shrimp, place all the shrimp in a large ziplock bag, add your blackening seasoning, a little salt and a drizzle of olive oil and shake to coat completely.  Heat another tbsp olive oil to medium-high heat in a large pan.  Cook the shrimp on each side for just a couple minutes, or until they turn pink.  Shrimp cook very quickly, so be sure not to overcook.

Mix the quinoa with the remaining ingredients, season with salt and pepper and serve with the shrimp and fresh cilantro garnish

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Filed under All Posts, Appetizers and the likes, Fruity Flavors, Healthy Options, Peru, Recipes, Scrumpdidily Salads, Seafood, Seasonal - Spring, Side Dishes

Wild Mushroom, Sage and Fontina Cheese Quesadillas

I’m reposting this recipe from last year when I told you about how my husband likes to accuse me of having a secret Mexican heritage.  Besides the fact that I go absolutely batty over flavors like cilantro, avocado, jalapenos (or all three combined, like this recipe: cilantro-lime jalapeno chicken salad) my obsession with tortillas is uncanny.  I eat a tortilla at least once a day, wrapped around my morning eggs, and sometimes I’ll have more for lunch or dinner in a quesadilla format.

Quesadillas are one of my favorite go-to meals.  We all face the same challenge of finding the time to cook, myself included.  Many of my days are spent cooking and shopping for clients (and caring for this little lamb chop), leaving me little time for personal cooking.

This is why I think it’s always important to have one or two versatile dishes you could cook in a synch with whatever you have on hand.  If you have a few staples to fall back on its less planning and preparation on your part for at least one or two nights a week.  And, it’s also a great way to utilize leftovers. I am a HUGE fan of re-inventing your leftovers.

Because I’ve been known to put just about anything in the middle of two tortillas and call it a quesadilla, I’ll share with you some of my favorites. Ham, egg and pickle for a little Cuban flair, a skirt steak & caramelized onion version, chicken & chorizo with peppers, or even an herb roasted veggie and cream cheese combo. 

And of course, I can’t forget this little number.  I could eat this everyday and be a very happy girl.

Wild Mushroom, Sage & Fontina Quesadillas

serves 2

  • 4 whole wheat tortillas
  • 4 cup of assorted wild mushrooms (cremini, shiitake, baby portobello) stems trimmed and cleaned
  • 1 shallot, diced
  • 1 small garlic clove, minced
  • about 6 large sage leaves, chopped
  • about ½ -3/4 cup mild Fontina cheese, shredded
  • 1 tbsp butter
  • veg oil
  • salt and pepper

Heat butter in a large saute pan and add shallot.  Cook shallot for about 3 minutes over medium heat or until shallot begins to soften.  Add mushrooms and cook until tender, about 5-7 minutes.  If your mushrooms stick to the pan you need to turn the heat down and add a drop of water.  Add garlic and saute for a couple minutes more.  Season with salt and pepper. Turn off the heat and stir in sage leaves. Check for seasoning.

In large sauté pan heat oil on medium.  Add one tortilla and spread out cheese and mushrooms evenly.  Add top tortilla and press down lightly. Cook on each side for approximately 3-4 minutes or until lightly browned and cheese is melted.

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Roasted Asparagus and Arugula Salad with Candied Pecans and Bleu Cheese Crumbles

Give me a handful of asparagus and I will give you two million different ways to eat it.  Or more.  You all know how I feel about the sleek veggie (see: Feta, Walnut, Sundried Tomato Asparagus) — I could simply eat it every day.  And because asparagus season is upon us, I am literally eating it every single day.  In every kind of way.

But this little number?  Brace yourself, because I’m not sure there is even a word to describe it.  Delicious just doesn’t cut it…

Roasted Asparagus and Arugula Salad with Candied Pecans and Bleu Cheese Crumbles

(The candied pecans are really what make this recipe stand out, so if you’re going to skip a step – don’t skip candying the pecans — it just takes 5 minutes!)

  • Roasted Asparagus (recipe below)
  • Candied Pecans (recipe below)
  • about 2 cups loosely packed arugula
  • 1 ½ cup blue cheese crumbles
  • Balsamic vinaigrette (or olive oil and balsamic vinegar)

Roasted Asparagus

  • 3 bundles thin asparagus
  • olive oil
  • salt and pepper

(I used the very thin asparagus, but if you use the more average size you will need to cook the asparagus for about 10-15 minutes longer)

Preheat oven to 400 degrees.  Chop ends off of asparagus and lay out on a baking sheet.  Drizzle olive oil over to coat completely, season with salt and pepper. Roast Asparagus for about 8-10 minutes ( again, you’ll have to cook them longer if you have the larger asparagus).  Remove from oven, cool and then cut in half for the salad.

Candied Pecans

  • 1 cup roughly chopped pecans
  • 4 tbs sugar

The candying process with the sugar only takes a few minutes and happens fast, so you want everything set up and ready to go ahead of time.  Line a baking tray with wax paper (or a silpat mat) and set aside and have your cup of pecans waiting nearby.

In a small, heavy bottomed sauce pan heat the sugar on medium heat, stirring constantly. Continue stirring until the sugar dissolves and reaches a golden amber color.  Add the pecans and quickly stir to coat and then transfer to the lined tray.  Spread the nuts out (I like to keep some of them in clumps, but you can spread them out thinner if you’d like) let cool.

Once your nuts are cool, assemble all of the ingredients in the salad and lightly drizzle with balsamic vinaigrette or just a good olive oil and balsamic vinegar.

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Balsamic Asparagus with Feta Cheese, Sundried Tomatoes, and Toasted Walnuts

I am seriously in love with asparagus.  In love.  So much, in fact, that I almost have a little Asparagus Envy.  

It is truly everything I strive to be in life — tall, thin, sleek, versatile, luxurious yet balanced, full of life and flavor, wholesome, tall, thin, sleek.  Did I say tall and thin?  But seriously, it is the WHOLE package — inside and out.

 

The possibilities with asparagus really are endless.  A while back I shared an Asian Style Asparagus recipe with shiitake mushrooms and sesame seeds for The Magazine of Yoga that was a terrific combination as well.   This is the type of vegetable that all you need to know is how to cook it and then you can run wild with your imagination.  It really couldn’t be any easier.

For this recipe, I didn’t measure out the ingredients exactly, so it is an approximation — feel free add as much or as little as you’d like of the ingredients.  

  • One bunch Asparagus
  • 3/4 cup of Feta Cheese
  • 1/4 cup chopped, marinated Sundried Tomatoes
  • 1/4 cup toasted Walnuts
  • 2-3 tbs good quality Balsamic vinegar
  • salt and pepper

Trim the bottoms of your asparagus and then bring a medium pot of water to a boil.   While the water is coming to a boil prepare an ice bath for after the asparagus cooks.  (An ice bath is just a large bowl filled with cold water and ice – this will stop the asparagus from cooking as well as help it to keep the vibrant green color).

Once your water comes to a boil add the asparagus and cook just until the water comes back up to a boil (also known as blanching).  If you want your asparagus a little more on the tender side, leave it in for just a minute or two longer.  Once cooked, drain and place the asparagus immediately in the ice bath.

To finish, remove from water, drizzle with balsamic and other ingredients, season with salt and pepper as desired and serve.

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Filed under All Posts, Appetizers and the likes, Great for a barbeque, Healthy Options, Recipes, Seasonal - Spring, Side Dishes, Vegetables

Salsa and Avocado Deviled Eggs

I’m a huge egg fan to start, but when I was pregnant with my butterbean I couldn’t get enough.  Specifically the deviled kind.  Something about that creamy, tangy filling hit my ravenous hard-boiled-egg-spot every time.

Because I did try to nourish myself with some healthy choices during my nine-month long egg-a-thon, I incorporated lots of different variations into my diet.  This version is among my favorites and although lighter than the classic mayo mixture, it is still packed with tons of flavor. 

Spicy salsa, creamy avocado and complete with fresh cilantro.  Ahhh, I can’t think of a better combination!

Salsa and Avocado Deviled Eggs

(You can add a diced jalapeño if you like a little heat)

  • 12 hard-boiled eggs
  • 1/2 cup prepared salsa
  • 1/4 cup (light) sour cream
  • 2 green onion, green part sliced
  • Squeeze of fresh lime
  • Salt
  • Pepper
  • 2-3 tbs cilantro
  • 1 avocado, diced

Slice eggs in half lengthwise and scoop out yolks into medium bowl.  Add salsa, sour cream, squeeze of lime juice, green onion, freshly cracked pepper and a generous pinch of salt.  Combine well until the mixture becomes smooth and the egg yolks are creamy.

Spoon out the salsa mixture into the egg whites and top with avocado and cilantro.  Chill, serve, enjoy!

 

 

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Maple Pumpkin Butter

We’re back in the saddle with our monthly Really Healthy recipes over at The Magazine of Yoga and this month is the perfect way to throw a little balance into your turkey-filled Thanksgiving week.  A nice twist on your classic pumpkin butter.  No heat necessary — just mix in creamy greek yogurt for a festive and healthy spread!  Check out The Magazine of Yoga for the complete recipe.

Wishing you all a wonderful and delicious Turkey Day!

 

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Filed under All Posts, Appetizers and the likes, Breakfast; the most important meal of the day, Fruity Flavors, Healthy Options, Holidays - Thanksgiving, Recipes, Seasonal - Fall, Sweet Treats

Shoestring Zucchini Fries with Sriracha Mayo

Oh be still my condiment, dipping-sauce loving heart. I am totally fanatical about, not only hot and crispy zucchini fries, but the tangy Sriracha mayonnaise that goes perfectly along with them.  I simply love any type of flavorful sauce or condiment and in this case I would say love is an understatement.

Just in case you’re unfamiliar with Sriracha, it’s a flavorful, fiery hot Thai chili sauce (also known as rooster sauce).  These days you can usually find it at your regular grocery store and the uses are endless, however one of my favorites is to make it into a creamy and spicy sauce.  Gets me every time.

 

 Shoestring Zucchini Fries

  • 1  large zucchini
  • 1/4 cup flour
  • olive oil
  • sea salt or kosher salt

Slice zucchini in half both width and lengthwise.  Continue to slice lengthwise into thin slices about 1/4 inch thick.   Once your fries are ready toss in flour to coat completely. 

Heat a generous amount of olive oil in a heavy bottom pan on medium-high heat.  Once oil is hot add zucchini fries in batches and cook until all sides are lightly brown.   Transfer fries to a paper towel lined bowl and toss with salt immediately.   Serve warm.

(Note: If your zucchini fries are not moist enough to hold flour you may have to briefly dip them in milk before coating in flour for flour to stick)

Sriracha Mayo

  • 1/3 cup mayo
  • 1 tbsp Sriracha hot sauce (or more to taste)
  • 1 tsp lime juice
  • salt to taste

Combine all ingredients in small bowl and mix well.

 

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