Zucchini Noodles with Avocado Pesto & Shrimp
- 35 m
- 35 m
Friday, December 29, 2017
Wednesday, December 27, 2017
Article Regarding Becoming A Vegan
I am thinking of using this article as a first episode when I start video blogging!!
https://www.blogger.com/blogger.g?blogID=421363577071613424#editor
https://www.blogger.com/blogger.g?blogID=421363577071613424#editor
Tuesday, December 26, 2017
Tuesday, December 12, 2017
Tuesday, November 28, 2017
Wednesday, November 15, 2017
Sunday, October 29, 2017
Good morning!
I will be in the process of moving from one state to another and I will be back middle of November 😊 See you guys soon !!
Sunday, October 8, 2017
Tuesday, October 3, 2017
15 Minute Sauteed Chicken Breasts with Mustard Tarragon Sauce Recipe
Today's Recipe
If you don't know what to serve for dinner tonight ...
Try this quick-and-easy recipe that combines the great tastes of chicken, Dijon mustard and tarragon to your Healthiest Way of Eating. Fresh herbs are a great way to enhance the taste of your meals and enjoy extra health-promoting nutrients as well.
15-Minute Sautéed Chicken Breasts with Mustard and Tarragon
Prep and Cook Time: 15 minutes
Ingredients:
- 1 medium onion cut in half and sliced medium thick
- 5 medium cloves garlic, pressed
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 TBS Dijon mustard
- 1 TBS + 1/2 cup chicken broth
- 2 tsp honey
- 1 TBS chopped fresh tarragon (or 1 tsp dried tarragon)
- 2 TBS chopped fresh parsley (or 2 tsp dried parsley)
- salt and white pepper to taste
Directions:
- Slice onion and press garlic and let sit for 5-10 minutes to bring out their hidden health benefits.
- Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 2 minutes.
- While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
- Add mustard, 1/2 cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium-high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
- While chicken is cooking, chop herbs and add at end with salt and pepper to taste.
Serving Suggestion: Serve with
- Mediterranean Swiss Chard
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Asian Chicken Salad Recipe
Today's Recipe
If you don't know what to serve for dinner tonight ...
Avoid dry chicken breasts by using our Quick Broil cooking method — it's a great way to retain the moisture and flavor of chicken when you want to include it as part of your Healthiest Way of Eating. Enjoy this tasty recipe and the health benefits that come from it's wealth of health-promoting nutrients.
Asian Chicken Salad
Prep and Cook Time: 30 minutes
Ingredients:
- 2 boneless chicken breasts, skin on
- 5 cups Chinese cabbage, sliced thin
- 1/2 cup shredded carrot
- 1/2 cup minced scallion
- 1/2 cup sliced almonds
- 1/4 cup chopped fresh cilantro
- 2 TBS toasted sesame seeds
- Optional: 2 TBS dried hijiki or arame seaweed, soaked in 1 cup warm water and chopped*
- Dressing
- 2 TBS extra olive oil
- 2 TBS soy sauce
- 1/4 cup rice vinegar
- 3 TBS honey
- pinch red pepper flakes
- salt & white pepper to taste
- *The safety factors regarding sea vegetables, such as hijiki
Directions:
- Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel) or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
- If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
- While pan is heating, thinly slice cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice it thin. Chop cilantro and scallion cabbage and carrot mixture. Add sliced almonds. Squeeze excess water from hijiki, chop if needed, and add to salad.
- When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method. When done and cool enough to touch, remove skin, and cut into bite-size pieces.
- Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)
Serves 4
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Wednesday, September 27, 2017
Sunday, September 24, 2017
Vegan Red Lentil Soup Recipe
Recipe By:LABELLECHEF
"I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup."
Ingredients
- 1 tablespoon peanut oil
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, chopped
- 1 pinch fenugreek seeds
- 1 cup dry red lentils
- 1 cup butternut squash - peeled, seeded, and cubed
- 1/3 cup finely chopped fresh cilantro
- 2 cups water
- 1/2 (14 ounce) can coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- salt and pepper to taste
Directions
- Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
- Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
Lentil Tacos Recipe
INGREDIENTS
- 1-1/4 cups water
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 cup dry brown lentils, sorted, rinsed
- 12 taco shells, heated
- 2 cups shredded lettuce
- 1 cup shredded Mexican blend cheese
NUTRITION INFORMATION
309 calories, 38g Carbs
DIRECTIONS
STEP ONE
Combine water, undrained tomatoes, tomato sauce and seasonings in medium saucepan. Bring to a boil. Stir in lentils. Cover, reduce heat and simmer 35 minutes or until tender and liquid is absorbed. Serve with taco shells, lettuce and cheese.
Saturday, September 16, 2017
Zucchini Noodles with Avocado Pesto & Shrimp Recipe
Ingredients
- 5-6 medium zucchini (2¼-2½ pounds total), trimmed
- ¾ teaspoon salt, divided
- 1 ripe avocado
- 1 cup packed fresh basil leaves
- ¼ cup unsalted shelled pistachios
- 2 tablespoons lemon juice
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
- 3 cloves garlic, minced
- 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
- 1-2 teaspoons Old Bay seasoning
Directions
- 1Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
- 2Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
- 3Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
- 4Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
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