Chicken tray bake. Butternut squash. Baked veg crisps. Smoothie. Salad. Salad. Salad. Salad. Baby Bok Choy with Cashews Recipe. Method 1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. 2 Remove cover. 3 Gently mix in cashews. South Beach Diet Friendly Chicken Nuggets with Almond Meal (Low-Carb, Gluten-Free) (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and these delicious South Beach Diet Friendly Chicken Nuggets are coated with almond meal for amazing flavor in a chicken nugget that's low-carb and Gluten-free.) I'm not a mom who's trying to feed kids while sticking to the South Beach Diet, but if I was, I'm guessing I'd be even more excited about this way of making chicken nuggets so they're South Beach Diet friendly.
The inspiration for the recipe came from my lovely friend Bonnie who adapted a recipe that used Bisquick into a South Beach approved version using almond meal or almond flour. Bonnie's having great success on South Beach, trying out a new way of cooking and eating that she says she knows she will stick to for the rest of her life, and this chicken recipe is one of her great experiments. (Thanks Bonnie!) I used a pack with just two chicken breasts to test out the recipe, but it can easily be doubled or tripled. Grilled Curried Chicken Skewers with Spicy Peanut Sauce. (Updated August 2012 with better photos and instructions.) I love having a grill that's on a covered deck, so even when summer is kind of winding down I can make things like these Grilled Curried Chicken Skewers with Spicy Peanut Sauce for a few more months.
The chicken skewers were adapted from a recipe in, Fine Cooking Annual, a cookbook where I've loved every recipe I tried. In the book they were appetizer-sized chicken satays, but I cut the chicken bigger, marinated it longer, and made them for an entree. I've made these several times since I first posted the recipe in April 2007 (obviously cooking under a covered deck then as well, although it was on the front porch in those days.)
I finally got organized and took a new photo, which really shows off how tasty this recipe is! Trim the boneless, skinless chicken breasts and cut each one in half lengthwise to make two strips. Mix soy sauce, lemon juice, peanut oil, garlic puree, and curry powder to make the marinade. Instructions: Easy Recipe for Baked Pesto Chicken. When I first made this Easy Baked Pesto Chicken back in 2010, I'm not sure I ever imagined it would become one of the most popular recipes on the blog. But now it's been pinned 625K+ times and the recipe has been viewed 2.5 Million times! So when I decided recently I wanted to update the photos I decided I would keep the original photo below close to the top of the post so people would recognize it.
I for the inspiration for Easy Baked Pesto Chicken when I was looking in The South Beach Diet Quick and Easy Cookbook for a recipe my friend Bonnie had recommended. That happened to be in the summer, and when it's summertime at my house there's fresh basil on the counter, I'm freezing basil for winter, and I'm making Basil Pesto with Lemon, so it's not really surprising that a recipe using pesto would catch my eye. If you don't have any basil growing, you can certainly make this ultra-easy main dish with purchased basil pesto, which is what the recipe in the book called for.
See Brooke Cook: Quinoa Salad with Red Pepper and Cilantro. Have I talked about how much I love America's Test Kitchen, oh only everyday of my life, okay we are good then. For real though, I have never gotten so much use out of one cookbook, not to mention I have yet to cook anything from it that I didn't adore. We can move on, but I'm serious about this book, no I'm not getting paid to say that (but if you are out there reading this ATK, lets make it happen!). Have we talked about quinoa? The answer is yes, if you don't remember shame.
If you still haven't tried it, double shame. No worries though, this is the prefect recipe to start or continue you're super grain journey. Quinoa is a funny little grain loaded with complete proteins and amino acids. I love this recipe because it combines great for you ingredients and it tastes amazing. I don't know much about leading a gluten-free lifestyle, but I do know quinoa is popular in GF cooking.
Quinoa Salad with Red Pepper and Cilantro (Print Me) Yield: 4 servings Ingredients: Salt and pepper Directions: Going Away Dinner (with Cucumber-Feta Quinoa Salad) This meal was my last full meal with all of my family before I head out to California. Without question, my favorite times are those when I am surrounded by good food, family, and friends. I felt like this meal was a sort of “thank you and I love you” for everyone that gathered. Everyone who has always loved and supported me through all of my crazy dreams and aspirations. While the time nears to move, I’m feeling even more blessed to have spent so much time with all the people I hold so dear.
For me, it only seems right to show my love through food. Going Away Dinner (with Cucumber-Feta Quinoa Salad) Author: Erin Alderson Prep time: Cook time: Total time: Serves: 5-6 2 cups cooked quinoa (I used a mix of red and black)1 large cucumber, cut into ¼” thick half moons1 bunch green onions, diced8 ounces feta¼ cup olive oil¼ cup balsamic vinegar2 tablespoons honey3-4 handfuls baby spinach (*optional) The Full Meal: A rough take on these stuffed shells.
Grilled Garlic and Lemon Asparagus. Crab & avocado tostadas. Indian Spiced Chicken Zucchini Fritters | I’m a little bit obsessive when it comes to food. I can happily eat the same thing day after day, while The Pastor scratches his head and looks for something else to eat. It was pretty clear this recipe was a keeper when he willingly ate these fritters twice in three days for lunch. Easy and quick to make, they’re perfect for using up leftover chicken but work equally well with canned chicken if that’s what you have on hand. They’re also great for that glut of zucchini I’m still getting from family and friends that garden. And I have to give credit to the Paleo Parent’s for the birth of this recipe. Indian Spiced Chicken Zucchini Fritters Serves 2 or 3 1 zucchini, grated 1 carrot, grated 1 breast or 1 can chicken, cooked 2 eggs, beaten 3 t. vadouvan or curry powder (though I’d recommend starting with less.
Place grated carrots and zucchini in a lined strainer and sprinkle with sea salt. Squeeze the heck out of those veggies. Add to a bowl and fluff with a fork. Recipe shared at: Like this: Five-a-day tagine. Baked turkey meatballs with broccoli & crispy potatoes. Black bean tostadas with avocado salsa. Chilli and lime crusted salmon with creamy, herby lentils Recipe. Beef Burger. Prawn, avocado & soya bean salad.
Salmon & broccoli cakes with watercress, avocado & tomato salad. Herby quinoa, feta & pomegranate salad. Toasted quinoa, lentil & poached salmon salad. Quinoa, squash & broccoli salad. Quinoa, lentil & feta salad. Quinoa & feta salad with roasted vegetables. Butternut Squash Fries. Fries are… kid food (for the kid in all of us), finger food, salty, sweet, crunchy, munchy, and just plain fun. Especially years ago when I didn’t want to touch much else at fast food restaurants. I’d just order a plate of fries and some ketchup. And they’re great for sharing with friends. It was never hard to find someone willing to share a big basket of fries with me.
While there’s nothing like a deep-fried potato strip, this recipe for butternut squash fries comes pretty darn close to fry heaven, with much less fat and starch. And an added benefit it is the vitamin A and C, and some iron and calcium thrown in for good measure. I might even go so far as to say it’s darn good and can hold a candle to almost any fry. The first time I brought a butternut squash home I stared at it for quite a while, deciding how to make the first cut. Ingredients (makes about 4 servings) Method You might also like... Butternut Squash Eggs Benedict. What up UC’ers?
How you doing? How you feeling? And who the heck is hungry right now? Two weeks ago I was out to dinner in San Francisco with a good buddy before a concert, and we stumbled into a restaurant, and I was blown away by an appetizer on the menu. Before I get into the recipe below, I want to send a shout out to my old place of employment – the Santa Barbara Yacht Club. Butternut Squash Eggs Benedict Recipe: Ingredients: 1 butternut squasheggsbacon (I only use fresh bacon bought over the counter, not the packaged stuff OK Brent)kaletad of salttad of pepperolive oil (or you can use leftover bacon grease if you want) Cooking Instructions: First, turn your oven on to 385 F, or 200 degrees Celcius.Next, start off by slicing the butternut squash.
Once you’ve got yourself some slices, this is what things will start to look like. Bacon time. Once the bacon looks done, I let the strips sit on a paper towel to get off some of the good stuff. Kale. Here you go, just the kale leafs now. Sweet Potato Hash with Eggs. Spaghetti squash topped with turkey bolognese - Hungry Happens! You really cannot go wrong with this dinner...low calorie, low fat and delicious. i love it when all the bases are covered. ingredients: 1 spaghetti squasholive oil, salt and ground pepper3 tbs olive oil1 small onion, diced1 lb lean ground turkey1 zucchini, chopped1 cup chopped white mushrooms1 (14.5 oz) can fire roasted diced tomatoes1/2 cup wine (or water)grated Parmesan cheese (optional) preheat over to 425 F. slice the squash lengthwise, remove seeds, lightly drizzle with olive oil and season with salt and pepper. place the two pieces face down on a baking pan and roast for 40-50 minutes. while that is happening, make your meat sauce. in a large skillet, heat the 3 tbs olive oil on medium high. add the onions and sautee for a minute. add the turkey and proceed to breakup and stir around the meat, with a wooden spoon, until it is no longer pink, about 7 minutes. allow the spaghetti squash to cool completely and then use a fork to scrape it out, discarding the skins. yields 4 servings.
The Intolerant Gourmet - . The post holiday detox smoothie that will kick-start your health. Try this cleansing smoothie to start the new year off right. (Photo, Tara Miller.) As much fun as they are, the holidays can be tough on our bodies. But that doesn’t mean you need to turn to a liquid diet or full-on fast to restore your balance. In fact, a drastic diet change can often do more damage than good. 1. 2. 3. To get a jump start on your health this year, try my post-holiday detox smoothie recipe below: Ingredients 2 cups kale 2 cups spinach 1/3 of a cucumber ½ an apple 1-inch slice of ginger 1 frozen banana 3 tbsp hemp hearts Juice of ½ a lemon 3 cups water Directions 1.
Makes 2 servings. Per servingCalories 211Calories from fat 62Total fat 6.9 gSaturated fat 1 gCholesterol 0 mgSodium 70 mgTotal carbohydrates 31 gFibre 7 gSugar 13 gProtein 9 g Tara Miller is a Toronto-based holistic nutritionist. Kale, banana, almond + chia seed smoothie + a pasta-free challenge | love.life.eat. I used to think the extreme had the ability to make an impression, leave an indelible mark, but over the years I’ve come to realize that extreme actions tend to send me screaming in the other direction. For a time I did live in the extremes: I hated and loved passionately, and my life was linear, at best.
There was only the absence of color and the totality of color, and nothing, not a speck of grey, in between. And the weight of it, a life lived so bombastically, was exhausting. Existing in polar states doesn’t allow for nuance and quiet, and it doesn’t make for a balanced life. I’ll be candid and say that I’ve losing the good fight against an imbalance in my diet. Sometimes a sweet, positive voice leaves a deeper mark, it can stain. For the next month, I plan to document my pasta + refined sugar free experience, DAILY. INGREDIENTS 1 1/2 cups kale, packed 1 cup almond or rice milk 1 tbsp almond butter 1 tbsp chia seeds 1 tbsp coconut oil 1/2 ripe banana Like this: Like Loading... Kimberly Snyder's Glowing Green Smoothie Recipe - Women's Health. My #GGS (Glowing Green Smoothie) is a great way of incorporating a tremendous amounts of greens into your diet.
Just one serving contains over 3 cups of dark leafy green vegetables, which is more than what most people get in a week. With more valuable nutrients than any other food group on the planet, greens even have high-quality, easy-assimilated amino acids, which builds the protein needed to support our muscle groups. Don't worry - it's not QUITE that bright in real life. Ingredients • 500ml water • ½ head organic spinach • 1 head organic romaine lettuce • Juice of ½ organic lemon • 3 or 4 sticks organic celery • 1 organic banana • 1 organic pear • 1 organic apple Method • Fill your blender with the water, spinach and lettuce and blend until smooth • Add the celery, apple and pear and blend again • Add the lemon juice and banana and, you've guessed it, blend • Pour into a tall glass and enjoy!
Tweet. Kale Pesto. I’ve been craving green food lately, which led me to grab a big bunch of green kale while shopping. I went searching food sites to see if there was something besides kale chips, which I’ve had and love, but I wanted something a bit more substantial – like a meal. I found inspiration while perusing kale recipes at 101 Cookbooks, and what I came up with is a creamy, lemony, green pesto, loosely based on the winter pasta recipe. Kale must be a super food, because it’s packed with vitamins and minerals. And I love that both the lemon and kale are alkaline-producing foods, helping us to lower acidity and inflammation in our body. Here’s one chart I found that can help you find more alkaline foods. You can add the pesto to brown rice or quinoa pasta, soups and roasted vegetables, or even baked fish or chicken.
Ingredients Method Add about 4 cups of water to a saucepan and bring to a steady low boil. Seves 4 You might also like... Chicken & white bean stew. Chicken, butter bean and chorizo bake Recipe. Spiced carrot & lentil soup.