Wednesday, May 30, 2012

Summertime Grilling...

The weather has been superb for grilling later in the evening.  This week I'm focusing on easy cooking to prepare on the grill that is healthy and satisfying.  With a 15 year old who has grown out of his clothes 5 times this school year...yes you heard that right!  He has a healthy appetite and one of his favorite things he likes me to fix him on the grill is Mexican Grilled Chili Lime Corn and Applewood Bacon Jalapeno Stuffed Chicken Breasts. 

This past weekend we had company and it was nice to have a little appetizer while waiting on dinner with a nice Watermelon Fresca.  I served these killer Pineapple Jalapeno Zingers with a Sweet Chili Sauce.  Needless to say my friends boyfriend gobbled them down...instantly!  These were sooo good.  

Here is how you do it:

Mexican Chili Lime Grilled Corn

Keep the corn in the husk and place on grill (I use the top grill to keep it off the flames)
Cook on a high heat 400 degrees for 25 minutes.

Remove from heat, slather lightly with some low fat or vegan mayo, sprinkle with chili powder and grated pecorino cheese (sheep's milk cheese like Parmesan but has more zest!) and squeeze with fresh lime.  Fabulous!

Applewood Smoked Bacon Jalapeno Stuffed Chicken Breasts

Chicken Breasts
Fresh Jalapenos, Seeded and Sliced in long pieces
Applewood Smoked Bacon
Sweet Chili Sauce for glaze

With a sharp knife slice a slit in the thickest part of the chicken breast on the side to make a little pocket.  Place a few pieces of fresh jalapenos inside and close.  Wrap chicken breasts with Applewood Smoked Bacon and secure with a toothpick.

Grill chicken breasts 4-6 minutes on each side over medium high heat.  Glaze chicken on each side when turning.  Serve with Sweet Chili Sauce.

Applewood Smoked Bacon Wrapped
Pineapple Jalapeno Zingers

Applewood Smoked Bacon
Pineapple Chunks (Fresh only!)
Fresh Jalapeno, Sliced (keep seeds for more heat)
Sweet Chili Sauce for dipping...

Slice bacon pieces into thirds.  Place a 1.5" size dice of fresh Pineapple on the end of one piece of bacon.  Place a slice of Jalapeno on the Pineapple and wrap the bacon around.  Secure with a toothpick. Repeat process until you get as many that you want made. 

*These can be frozen and pulled out to cook on a whim.  Just freeze them individually on a sheet pan and then once the are frozen, toss in a freezer bag to store.  Pull out and cook from frozen or they can be thawed. 

To cook - place on a baking sheet pan and cook in 400 degree oven for approximately 15-20 minutes.  Make sure to watch these closely as the pineapple has sugar in it, and these will burn easily.  Turn half way through cooking.  Serve Hot!  w/Sweet Chili Dipping Sauce.


Nut Meat & Purple Cabbage Taco Shells

Nut meat? I'm sure some of you are wondering what nut meat is and I'm here to tell you that this is a fantastic alternative to meat. Chopped raw almonds and walnuts are combined with spices to make a faux meat filling. It has a wonderful flavor packed punch and gives you the filling of something substantial when consuming raw vegetables which sometimes seem to leave you feeling hungry right after you ate.

1/2 Cup Whole Almonds, Raw
1/2 Cup Whole Walnuts, Raw
1/2 Teaspoon Chili Powder
1/8 Teaspoon Cheyenne Pepper
2 Tablespoons Sundried Tomatoes (packed in oil)
1-2 Tablespoons Olive Oil (not OVOO)
1 Teaspoon Braggs Amino (Soy Sauce Alternative)

Put all ingredients in the food processor and give it a whirl. Process until the nuts form a course paste.
To assemble the cabbage tacos:
Remove the leaves from a red cabbage head
Cut out the tough pieces in the middle if it's too difficult to fold
Add baby spinach, chopped green onions, fresh cilantro, and fire roasted salsa. Fill with nut meat and enjoy!

Super Power Packed Lunch - No Carbs and full of flavor!

Healing Properties:
Purple Cabbage - 36 Cancer Fighting properties and loaded with Vitamin C
Spinach - Fiber rich, Vitamin A, B and C, Potassium and Calcium
Cilantro - Lowers Cholesterol, when mixed with Omega 3's like nuts it magnifies the power to heal viral and bacterial infections
Almonds - Vitamin E, magnesium, calcium and potassium
Walnuts - Mineral rich in magnesium that helps support brain function, support liver function and cure heart disease.
Cumin - Helps the digestive system, eliminate urinary track issues and support the immune system.

Try switching more meals to vegetable options.  Have fish or poultry for dinner only a few nights a week.  See how you feel...Stormy

Monday, May 28, 2012

Breakfast on the Run...

Sometimes it's difficult to figure out what to make for breakfast and these Kale & Goat Cheese and Zucchini Sage Cups are perfect take on the run.  Make ahead on Sunday and keep in the fridge to grab, heat and go!

Sneaking vegetables into your meals is essential to achieve the health benefits they have to offer.  My approach to eating vegetable is to cook with them and make a variety of salads that are not the normal greens and dressing.

Kale and Goat Cheese Egg Cups

Makes 4 cups
2 Handfuls of Baby Kale, Chopped
1 Garlic Clove, Minced
2 Tbsp Red Onion, Chopped
2 Tbs Coconut Oil or Extra Virgin Olive Oil
1/4 ts Red Pepper Flakes
4 Large Eggs
3 Tbsp Coconut Milk
¼ tsp Himalayan Pink Sea Salt or Regular Sea Salt
Cracked Black Pepper
¼ tsp Dried Thyme
2 tbsp Goat Cheese, Crumbled Chunks

Preheat the oven to 400°F. 
I use baby kale that is pre-washed in tubs at my grocer.  But you can use regular Kale. Remove the leaves from the ribs, wash and dry the leaves and cut them into 1/2-inch-wide strips.
In a nonstick skillet, add the Garlic and Red Onion and cook in Coconut Oil or Extra Virgin Olive Oil over medium-high until onions are translucent.  Stir constantly so Garlic doesn’t burn. Add the Kale, Dried Thyme and Red Pepper Flakes and cook until wilted, 1 to 2 minutes.
In a medium bowl, beat the Eggs with the Coconut Milk, Sea Salt and Pepper. Add the Kale to the egg mixture and add the Goat Cheese crumbles.
Fill muffin tins with paper cups or grease with oil.  Pour egg mixture in cups and fill to the top, bake until they are set in the center, about 25 minutes.
Serve warm or leftovers can be kept refrigerated and reheated for up to 3 days.

Zucchini Sage Muffins
¼ Cup Brazil Nuts
8 Fresh Sage Leaves
1 Garlic Clove
½ Tbsp Olive Oil Extra Virgin
2 Eggs
2 Tbs Coconut Oil
2 Tbsp Water
¼ tsp Himalayan Pink Sea Salt or Regular Sea Salt
3 Tbsp Coconut Flour
¼ tsp Baking Soda
¾ Cup Zucchini, Coarsely Grated (approximately 1 zucchini)
Course Sea Salt

Preheat oven to 400 degrees. Grease or line a muffin tin.

In a food processor, combine Brazil Nuts, Sage, Garlic and Extra Virgin Olive oil.
 Blend until it becomes the consistency of a meal.   Set aside.

In a bowl, whisk the eggs. Melt Coconut Oil in microwave and stir in eggs with Water and Sea Salt. In another small bowl, combine Coconut Flour and Baking Soda. Blend the flour mixture into egg mixture until well combined. Stir in grated Zucchini and 1/4 cup of the Brazil Nut mixture.
Spoon batter into prepared muffin tin. 

Bake for 25 minutes, or until top are golden brown.