Gluten Free Oatmeal, Flax, Nuts & Fruit

Did you know that not all Oatmeal is Gluten Free?  Well...it's true so just because you are eating oats doesn't mean it's GF.  Unfortunately most oats are cross contaminated with wheat, barley and/or rye which occurs during harvesting, transporting, milling, processing and packaging.  The good news is there are reputable companies out there that produce GF oats in fields and packaging facilities that are GF facilities.  I prefer Bob's Red Mill brand. I'm just gluten intolerant but some of you might have Celiac's Disease and you might want to consult with your doctor before consuming oats.

Preparing oatmeal from whole form brings a much more hearty and flavorful oatmeal.  I like to add a mixture of nuts for crunch and added nutrition, flax seeds for Omega 3 which is a key source to fight inflammation and heart disease.  Add some Himalayan Pink Salt to the water before boiling. 

Instead of butter, use extra virgin coconut oil.  Consuming at least 1 TBSP of coconut oil daily will help aid in improving your metabolism and digestion, decrease blood pressure, increase your immunity system.  Not to mention the coconut oil adds a wonderful richness and healthy fat so you feel your are not being deprived.

I use Stevia extract as my sweetener and omit brown sugar and honey.  Stevia extract contains no sugar, calories and is about 300 times more sweet! 

Throw in some berries some freshly grated orange zest you have a healthy, nutrient packed breakfast that will stay with you for a few hours.  

Look for Bob's Red Mill Old Fashioned Gluten Free Oats.

Very satisfying and better than those packets you microwave.  It only takes about 15 minutes and it's worth the effort.

Thanks for stopping by...

Stormy

Grilled Broccoli & Cabbage Salad w/Smoked Salmon

Some days you just want to run through that drive thru on your way home from work. It was a long day, your tired and you just don't want to deal with it.  But you have to stop and think...How hard is it to throw together a salad, I mean really... 

Yesterday was one of those days. I was driving home and I decided I would stop at one of my favorite specialty food locations and pick up something to go with a salad so I didn't have to do too much to put together a nice  nutritious meal.  I'm not talking about a grocery store, I'm talking about seeking out places that make exceptional food and you can order it to go.  We have a great little BBQ place next door to work where this guy built his business by smoking high quality meats starting in his backyard.  His business grew through word of mouth and then his wife kicked him out of the backyard and told him to get serious about it.  I'm sure glad he did because he smokes the best BBQ I've ever tasted in Texas and everyone knows we are know for our BBQ.  

He smokes a salmon that is so succulent that it just melts in your mouth and I couldn't resist last night.  It was perfect.  I came home, fed the dogs, tossed some cabbage and broccoli with some sesame oil and fired up the grill.  While I changed clothes, I let the cabbage and broccoli cook on the grill.  Then I grabbed a nice glass of orange cinnamon iced tea and sat outside  until they were done cooking.

Then I chopped them up, thew together a vinaigrette and tossed it together.  The salmon was to die for and the salad was a nice crunchy side dish that pulled it all together.  Not to mention how good it was for me.  Much better than a drive thru and more satisfying.

Here is the vinaigrette I threw together:

Dijon Mustard

Lime Juice

Rice Wine Vinegar (unsweetened)

Sesame Oil

Honey 

Garlic Chili Paste

I tossed in some fresh cilantro and red onion.  Make sure to lightly coat the salad and not drown it in the vinaigrette.  It doesn't need much.

Tip of the week:  Seek out places that make handcrafted high quality ingredients and start putting them in our list to turn to when you want something good for your and tastes great without having to be sucked into the drive thru.

Stormy

  

Roasted Beet & Grilled Sweet Potato Salad

This week I'm focusing on the value of food that I put in my mouth.  I mean, have you ever stopped before you shove something in your mouth and asked yourself "What value does this bring to me when I eat it?"  If you haven't, maybe you should.  It's a simple little challenge that has a big impact.  

Stop, look at what your eating and if it's processed food, high in fat, has no nutritional value, then maybe you should be saying to yourself...."Back away from the Devil..."  Really...Bad food is really the Devil and if you fall into the arms of Devil you fall right into the place he wants you to be...addicted.

I love to grill Sweet Potatoes and the other day I had some beets so I wrapped them in foil and put them on the top shelf of the grill at 400 degrees.  It took about 30 minutes to  roast and then I peeled a sweet potato, sliced it into 1" thick slices, tossed them with Avocado Oil, sprinkled a little Himalayan Pink Salt and fresh cracked Black Pepper on them and grilled them on each side until there were grill marks and they are still slightly firm.  

I mixed up a vinaigrette with Dijon Mustard, Champagne Vinegar, Pomegranate Balsamic Vinegar, Avocado Oil and seasoned it with Himalayan Pink Salt and fresh cracked Black Pepper.  

When the Beets were done roasting, I peeled off the skin, diced them and then I cut the Sweet Potatoes in half and sliced up some Red Onion.  While the Beets and Sweet Potatoes were still warm, I tossed them in the vinaigrette and then tossed in a little chopped fresh Cilantro leaves, chopped Walnuts and a little Goat Cheese crumbles.

OK - this is probably my new favorite salad!  It's crunchy, sweet, salty, sour and fresh.  Packed with nutrients and fiber and incredibly filling.  I ate it with a piece of grilled chicken and ended up eating only the salad and didn't want the chicken.  

The next day I took the rest of it to work and it was a great lunch that stayed with me all day which is exactly what I need when I work around all kinds of food that doesn't bring good nutritional value to me.  

So next time you take a bite - ask yourself...

"DOES THIS BRING ANY VALUE TO MY BODY?"

You will be surprised to see how you feel when you eat it if doesn't.

Thanks for stopping by...Stormy

Mahi Mahi w/Grapefruit Fennel Serrano Vinaigrette

Light and refreshing, roasting some Mahi Mahi and then drizzling a refreshing vinaigrette over it makes this dish stand out.  I wasn't sure if my son would eat it but he loved it!  We served it on top of some seasoned brown rice but you could serve this alone with some other vegetables if you prefer.

If you don't like peppers, please don't omit it from the dressing...Just don't consume the sliced peppers when you eat it and you will be fine.  The Serrano peppers add an element of flavor that brightens this dish so don't leave it out!

Roasted Mahi Mahi

w/Grapefruit, Fennel & Serrano Pepper Vinaigrette

Mahi Mahi Filets

Extra Virgin Olive Oil

Himalayan Pink Sea Salt

Fresh Black Cracked Pepper

Smoked Paprika

1 Serrano Pepper

1/2 Fresh Fennel Root

1 Whole Fresh Grapefruit

1 tbsp Rice Wine Vinegar

1 tbsp Balsamic Pomegranate Vinegar

3 tbsp Extra Virgin Olive Oil

1 tbsp Honey

Himalayan Pink Salt

Cracked Fresh Black Pepper

Preparation Instructions:

Preheat oven or grill to 400 degrees.

Season Mahi Mahi filet with Himalayan Pink Sea Salt, fresh cracked Black Pepper and Smoked Paprika.   Drizzle with Extra Virgin Olive Oil on top.

If cooking on the grill make sure to cook it indirectly.  Place on baking sheet pan and roast for 20 minutes or until cooked thoroughly.

Slice the Grapefruit in half and squeeze out the juice of one half.  Segment the other half of the Grapefruit.  Transfer to a medium size bowl.

Slice Serrano Peppers thinly keeping seeds for a little heat.  If you don’t prefer the heat, then don’t consume the peppers.  Just use them to flavor the vinaigrette as it adds an element of flavor necessary for this dish without bringing on the heat.  

Thinly slice the Fennel Root and transfer to the bowl.  Add the Vinegars, Honey, Extra Virgin Olive Oil, Himalayan Pink Salt and Black Pepper.  Set aside until the Mahi Mahi is finished roasting.

To serve; pour vegetables and vinaigrette over Mahi Mahi while warm and serve with seasoned brown rice as a base.

Enjoy...Stormy

Caramelized Banana Walnut Pancakes & Blackberry Sauce

I'm not a big fan of regular pancakes but was looking for something to eat for breakfast that was quick, satisfying and different than the norm.  I had a few ripe bananas on the counter and thought I would whip up a new recipe of banana pancakes using some almond flour and walnuts.  I had a few blackberries left in the fridge so I made a quick sugar free sauce to go on top.  OMG...These were really, really good!  They don't have much protein but you can make these and then have some protein on the side or a little later for a snack.

What you will need:

Caramelized Banana Walnut Pancakes

2 Ripe Bananas
1 Egg, Organic Free Range

1/4 Cup Almond Flour

2 Tbsp Almond Butter

Pinch of Himalayan Pink Salt

Handful Chopped Walnuts

Coconut Oil

Mash the Bananas, Egg and add the Almond Butter.  Mix together well. 

Add the Almond Flour and chopped Walnut, mix to incorporate.

In a small saute pan over medium heat, add Coconut Oil.  Drop approximately 2 tablespoons of batter in the center.  Do not put more than 2 tablespoons or it won't cook properly and you will have a failed pancake.  

I kind of made a small hole in the center so it would cook well on in the middle.  The edges tend to cook faster.  Flip and cook other side.

Blackberry Sauce

1 Cup Blackberries

2 Tbsp Honey

Mash blackberries in a small sauce pan.  Over medium high heat allow berries to cook down and juice up.  Add honey and mix together.  Take off the heat and set aside.

After you make you pancakes top them with the blackberry sauce.

Delicious!...Stormy

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.

Enjoy!...Stormy

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.

Combine

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