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

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.

Enjoy!