Avocado Stuffed w/Salmon Salad

Step away from the canned salmon...I don't care how easy it might be it won't compare to using roasted salmon when making this delicate salad.  The moist flaky pieces mixed with crunchy red bell peppers, red onions, celery and fresh herbs make it a flavor and texture festival in your mouth.  Pair it with a silky smooth nutrient rich avocado and you have a beautiful elegant lunch or dinner salad. 

I have people ask me all time ways to serve elegant food fast for dinner parties or luncheons.  An easy away to make an impact is to make sure to combine all the essential elements - texture, flavor, freshness and color.  

Stuffing an avocado is an easy way to present food in an pretty way.  It serves as a vessel for the food, adding color, silky texture and vitamins.  Plus it's healthy fat to help you burn fat!  A nice salad stuffed inside an avocado is much better for you than finger sandwiches or a bulky, butter croissant.  

I like to roast the salmon the night before and let it rest in the refrigerator over night.  Then the next day all I have to do is crumble it up and add a few items to fluff of a salad.  

Here is how to do it:

Avocado Stuffed Salmon Salad
Serves 2

1 Fresh Avocado

4 oz Fresh Salmon Filet

1 Rib Celery, Diced Fine

1/4 Red Bell Pepper, Diced Fine

3 Tbsp Red Onion, Diced Fine

1 Tbsp Mayonnaise or Veganise

2 Tbsp Lemon Juice, Freshly Squeezed

1 Tbsp Lemon Zest

1/2 Clove Garlic, Minced

1 Tbsp Extra Virgin Olive Oil

2 Tbsp Fresh Cilantro, Chopped

1 Tbsp Fresh Basil, Chopped

Himalayan Pink Sea Salt (to taste)

Fresh Cracked Black Pepper (to taste)

1 Cup Arugula (Garnish - optional)

Roast salmon in oven at 400 degrees for approximately 12-15 minutes.  Refrigerate Salmon overnight.

In a medium size bowl, add Mayonnaise, Garlic, Lemon Zest, Lemon Juice and Extra Virgin Olive Oil.  Mix together well.

Add chopped Celery, Red Bell Peppers, Red Onion, Fresh Basil and Cilantro and mix together.

Crumble Salmon in chunks and add to mixture.  Fold Salmon in gently so it doesn't break up into too small of pieces.  Season with Himalayan Pink Sea Salt and Freshly Cracked Black Pepper.

To Serve: 

Slice Avocado in half and remove seed.  Gently remove outer shell by taking a large spoon and scooping the avocado out being careful not to break it apart.

On a serving plate, add 1/2 cup Fresh Arugula for the bed of the salad, then place the Avocado half in the center.

Fill the Avocado half with the Salmon Salad.

Light - Beautiful - Elegant - Easy

Better than canned salmon and best of all...Healthy!

Delicious of Course...Stormy

 

Sweet Potato Kale Hash

Five minutes in the morning to whip up something quick to feed my body with something nutrient rich is ultra important and this Sweet Potato Kale Hash works like a charm.  It's loaded with vitamins, it's filling and has a great flavor that is very satisfying.

I love sweet potatoes and try to eat them frequently without adding cinnamon, sugar and butter.  They can be diced up quickly, sauteed and then added to salads or mixed with other vegetables for a quick meal or side dish.

This recipe was a quick mix up one morning and it's becoming one of my favorites to keep me full till lunchtime.

Sweet Potato Kale Hash

2 Tbsp Coconut Oil

1 Sweet Potato, Peeled & Diced

1/4 Cup Red Onion, Sliced

1/2 tsp Cumin Seeds

1/2 tsp Coriander Seeds

1/2 tsp Fennel Seeds

1 Cup Baby Kale, Chopped
Splash Sherry Vinegar

In a medium skillet over medium high heat, add Coconut Oil and heat.  Add Red Onion, Cumin, Coriander and Fennel Seeds and let the seeds bloom in the oil and the Red Onion start to soften.  

Add diced Sweet Potato and saute until cooked with a little firmness.  (I prefer to cook mine like this and not cook it to soft.  I like the mouth feel of a little more texture).

Add Baby Kale and toss around a bit to soften the Kale.  Then add a splash of Sherry Vinegar to elevate the flavor. It's a great combination with the sweetness of the potatoes.  Season with Himalayan Pink Sea Salt and fresh cracked Black Pepper. 

That's it - Super Easy, Really Flavorful and Good for you!

Thanks for stopping by...Stormy

Stuffed Collards & Sesame Ginger Roasted Beets

Today is more vegetables in my meals day to balance out my week.  Yesterday I had a little more than usual of grains so I want to balance it out today with getting more vegetables in all three meals.  Plus I want to get more green vegetables in there so I decided to make up some collard rolls for lunch.

This was really quick and easy to assemble.  Didn't take much longer than making a regular sandwich.  One way I made this quick was I prepped up the vegetables last night when I was cleaning up the kitchen from dinner.

I just went a head and cut up my vegetables and removed the stems from the collard leaves so all I had to do today at lunch was do a quick saute of the filling and stuff them.  I added some of the chicken I had on hand that was already cooked (tip - cook more chicken than you need at a meal to keep in fridge to pull out and use in salads, etc...saves your a step when making another entree).

Stuffed Collard Leaves

6 Brussel Sprouts, Shredded

1/4 Cup Red Onion, Diced

1 Cup Baby Kale, Chopped

1 Tbsp Extra Virgin Olive Oil

Summer Salt (seasoned to taste)

2 Dashes Coconut Aminos

Pinch White Pepper

1/2 Cup Chicken Breast, Cooked & Diced

3 Collard Leaves, Stalks Removed, Washed & Dried

In a medium size saute pan over medium high heat, add the Olive Oil, Brussel Sprouts, Red Onion and Baby Kale.  Saute for approximately 2 minutes.  

Season with Summer Salt, Coconut Aminos and  a pinch of White Pepper.  Then add cooked Chicken and toss around until heated through.  Remove from heat and let cool enough to handle.

Lay out collard leaves that have had the stems removed.  Add some filling and roll.  

(These can be made up ahead of time and refrigerated.  Pull out for a quick snack or meal.  Lasts about 2-3 days in air tight container stored in the refrigerator.)

I also went ahead and made the side salad of roasted beets with a sesame ginger dressing so it would soak over night and remove some of the "dirt" flavor that permeates the beets.  (You know beets are good for you if they taste like the earth!)  This dressing was very flavorful and I like the texture the added sesame seeds add to it. 

I had actually roasted the beets the other night while I was cooking a baked potato for my son and just let it cool and left it wrapped in foil in the refrigerator until last night, so all I had to do was dice up the beets and add the dressing.

Sesame Ginger Roasted Beets

Dressing:

1/2 Tbsp Ginger Root, Minced

1/2 tsp Himalayan Pink Sea Salt

2 Tbsp Coconut Aminos

1 tsp Dijon Mustard

2 Tbsp Sesame Oil, (Toasted)

Add all ingredients and whisk to together.

Beets:

Roasted Beets, Diced

Sesame Seeds (sprinkle)

Fresh Cilantro, Chopped (to taste)

Toss diced Beets with Sesame Ginger Dressing.  Chill over night for best flavor.

Have a delicious day!

Stormy

 

 

Sweet & Savory Oatmeals

I was never a big fan of oatmeal.  I couldn't see how people would be able to handle the gooey texture and drown it in butter and milk.  Then I decided to try Old Fashioned Oats and cook it to the texture that I prefer, more whole and less goo.

The way I do this is I only add half the amount of liquid it calls for and cook the oatmeal a little bit.  If it needs a little more liquid then I add it.  Most of the time I don't need more,  I add Extra Virgin Coconut Oil instead of butter.  It makes it taste incredible.  

The health benefits of Coconut Oil have been found to help normalize blood lipids and protect against damage to the liver by alcohol and other toxins.  It can play a role in preventing kidney and gall bladder diseases, and is associated with improved blood sugar and insulin control and therefore the prevention and management of diabetes.  coconut oil has antiviral, antibacterial and anti-fungal properties. It's also thought to help strengthen mineral absorption for healthy teeth and bones, and can also help improve the condition and appearance of the scalp, hair and skin when ingested.

Today I diced up an organic apple (which by the way, tastes way more incredible than a regular one) and sauted it in a little bit of Coconut Oil.  Then I added some spices (Cinnamon, Nutmeg, Ginger and Himalayan Pink Sea Salt).  Toss that around for a second and then added the Old Fashioned Oats (I used Bob's Red Mill Gluten Free Oats).  Added half the water it calls for on the package and let it cook down a bit.

Removed it from the heat, added some dried cherries and chopped pecans; then I added a touch of Coconut Oil to finish it off.  Well...I have to say this was the best SWEET oatmeal I've ever tasted.  If I would have had some maple syrup it would have tasted better good as well, but it was fine since the apples were incredibly sweet already, I didn't have to add any sugar.

Using Old Fashioned Oats and adding less liquid will keep the texture of the oats and not produce as much the of goo.

1 Tbsp Coconut Oil (start)

1 Cup Apple, Diced Large

1 Cup Old Fashioned Oats

1/2 Cup Water

Cinnamon

Nutmeg

Ginger

(Just a quick shake of flavor - or use Pumpkins Pie Spice)

A Few Dried Cherries

A Few Dried Pecans, Chopped

1 Tbsp Coconut Oil (finish)

I posted a recipe in November of 2010 on my Twist of Life Blog about a SAVORY Oatmeal using Mushrooms and Sundried Tomatoes.

Here's the Post:

This story was interesting - Kinda of funny.

November 2010 - I had a funny thing happen over Thanksgiving weekend when I took the kids down to the local Walgreen's to pick up something to drink. When we were paying for our drinks and I was asked by the cashier if I would like to donate to the Childhood Diabetes Foundation and if I did then I could select something off the table.  They had a table set up with a variety of baked goods. 

Now that might have enticed most people and they probably wouldn't make the connection but I couldn't believe they did that. All the items on the table were overloaded with sugar! It just didn't make any sense to offer sugar laden baked goods in exchange for a donation to help fund the fight against childhood diabetes! 

I was floored and made a comment to the cashier.  She made a big frown at me when I made the comment and then the other cashier burst out laughing.  Now I wasn't trying to be funny but merely trying to make a point. 

I had simply said "Are you kidding me? Don't you understand the reason behind childhood diabetes? Why would you offer a sugar fest of baked goods in exchange?" She didn't know how to answer that question. I had to explain to her that those foods were terrible choices in exchange for donations. She was mad and irritated. I think the baked goods were her idea. Oops...

I believe the reason we have so much of an issue with childhood diabetes is most people don't understand that eating the wrong foods, over processed and full of sugar is the number one reason we have an issue in the first place.

So this post is dedicated to the lady at the Walgreen's. Take your morning oatmeal and make it a savory dish. Think of your oats as any other grain. You can add a variety of sauteed vegetables and herbs. I used up some slow roasted tomatoes I had left over from the previous nights dinner and sauteed up some crimini mushrooms which are actually baby portabellos. I also added some fresh herbs and a drizzle of olive oil.  Make sure to season it with Himalayan pink sea salt and fresh cracked black pepper.

A great switch from sweet oatmeal and very satisfying! 

Now look at your oatmeal in a whole new way...

Stormy

Killer Fried Rice at Home

Have you noticed how take out Chinese food doesn't taste as good as it did years ago?  I don't know if it's just me or if I have become a bit of a food snob.  Not intentionally, but I think that a lot restaurants don't focus on quality and working in the industry I know how incredibly important it is to be consistent.  I remember take out fried rice used to be so good.  Lately it seems to be not seasoned well or stir fried enough.

Instead of calling take out, I decided to make a healthy version of fried rice and I have to say...It was KILLER!  This fried rice recipe was a concoction made from...you guessed it...ingredients that needed to be used up.  I had some brown rice and chicken left over from a meal I had made for my son last night.  I had a few brussel sprouts left from my salmon dish I made the other day, some green onions that were going to go bad so I decided to make up a fried rice.

I have also been omitting wheat from my diet, so soy sauce wasn't used.  But I still got incredible flavor by using a substitute soy alternative called Coconut Aminos made by Coconut Secrets.  First let me tell you that it doesn't taste like coconuts.  It's actually the sap from the coconut tree that is highly nutrient that exudes from the coconut blossoms.  The sap is extremely low glycemic and is an abundent source of amino acids, minerals and vitamin C.  It's produced in small batches to ensure that the organic coconut aminos are kept in a raw state to remain enzymatic as a live product so it never exceeds the temperatures of the tropics.  It has a lot less sodium than regular soy sauce.  It's seasoned with an unrefined, unbleached sea salt that comes from the exotic tropical island called Mindanao in the Philippines that is hand harvested.

One thing that I had to do was add just a little more of my all time favorite Himalayan Pink Sea Salt and it was perfect.  I highly recommend giving this a try.  

I only added a little bit of rice and bulked up on the other ingredients.  You can add any vegetables you have on hand. But I really have to say...I loved the brussel sprouts in it. 

The rice needs to be cooked the day before or at least a few hours before and cooled completely in the refrigerator.  If you try to make fried rice with fresh rice it doesn't turn out right. 

Killer Fried Rice at Home

2 Tbsp Olive Oil

1/2 Cup Brown Rice (cooked day prior)

4 oz Chicken Breast, Cooked Sliced Thin

1 Organic Egg

2 Tbsp Water

6 Brussel Sprouts, Shredded

2 Green Onions, Chopped Divided 

1/2 Tsp White Pepper (important ingredient for great flavor)

Coconut Aminos, Soy Free Seasoning Sauce (to taste)

Himalayan Pink Sea Salt (to taste)

Fresh Cilantro, Chopped (garnish)

Almonds, Chopped (garnish)

In a medium saute pan, cast iron skillet or wok, add Olive Oil and saute Brussel Sprouts and half of the green onions until translucent.

Add Brown Rice and sliced Chicken Breast.  Saute in pan until rice starts to caramelize a bit.  Add some Coconut Aminos, White Pepper and season a little more with some Himalayan Pink Sea Salt.  

In a small bowl, crack the Egg and add the water.  Break up the yolk and wisk in the water.  Make a hole in the center of the rice and add some of the egg.  Let it cook a little bit, the move around in the pan to distribute through the rice.  Repeat the process until all of the egg is incorporated.

Remove from heat.  To serve, add chopped fresh Cilantro, the remaining Green Onion and chopped Almonds.

Yum-a-lishous!

Stormy

Queso Fresco Caesar - Recipe Remix!

Getting more greens and vegetables in your body is essential and making a quick salad is the best way to do it.  One of my biggest pleasures to to pull together a quick salad for myself or a friend.  They are always amazed that I can pull things from the refrigerator and make up something quick that they would get at a restaurant.  What's funny about it is that I just make it up as I go. 

I look to see what I have a available to work with and then run from there.  I might not have all the right ingredients to make a certain salad, however I use my imagination and the techniques from a specific recipe and combine the ingredients I have on hand to make it work.  That's what I call a Recipe Remix! 

Yesterday I wanted a quick salad, something grilled.  So I look in my fridge and found Queso Fresco Cheese, a Portabella Mushroom, Romaine Lettuce, Broccoli Slaw and about 1 cup of Baby Spinach & Arugula that needed to be used up.  

I decided to marinate the Portabella Mushroom and throw it on the grill.  While that was cooking I whipped up a Mexican Style Caesar Salad.  I didn't want much dressing so I didn't make a big batch o Caesar Dressing.  I just pulled out some mayonnaise and used just a little bit to give my dressing a creamy texture.   Then I swapped Lemon for Lime juice because that is what I had left on my counter.  And I swapped the Parmesan Cheese for Queso Fresco Cheese.  

When I make a quick salad, I use a large bowl that I want to mix the salad in and make the dressing first.  Just enough to coat the salad that I'm making.  Then I add the greens and toss it.  Transfer it to a plate and add something to it.  This time it was the Grilled Portabella Mushroom.  

This was a great fast salad, lots of textures and flavors going on.  I'm definitely going to make it again.

Queso Fresco Caesar Salad

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Red Wine Vinegar

1 Lime, Juiced

1/2 tsp Worcestershire sauce

1 Tbsp Mayonnaise

1/2 Garlic Clove, Minced

¼ Cup Queso Fresco Cheese, Crumbled

Pinch Himalayan Pink Sea Salt

Fresh Cracked Black Pepper

1 Romaine Head, Chopped

1 Cup Chopped Arugula & Spinach Mix

½ Cup Mixed Broccoli Slaw

¼ Cup Cilantro, Chopped

Grape or Cherry Tomatoes (Garnish)

Make Dressing:

Select a large bowl that the salad can be tossed in and make the dressing first. 

Add Mayonnaise, Worcestershire Sauce, Red Wine Vinegar, Lime Juice, Garlic and Extra Virgin Olive Oil.  Mix those together well.  Add seasoning of Himalayan Pink Sea Salt and Fresh Cracked Black Pepper.  Add the crumbled Queso Fresco Cheese and mix together.

On top of dressing add -  Chopped Romaine, Arugula, Spinach, Cilantro and Broccoli Slaw.  Toss to mix together coating the dressing over salad.

Transfer to a plate and garnish with sliced Cherry or Grape Tomatoes.  This salad is good with a grilled marinated Portabella Mushroom or grilled Chicken.

Recipe Remix Ideas

Another thing that I do is use leftovers to make up a quick salad.  I had some leftover chicken from Friday Night that was cooked in some seasoned tomatoes with herbs and had a large breast left over.  Instead of looking at that left over chicken as an entree, I sliced it up and used it on two different salads just by adding something else to it to make a new meal.

This first salad I added some of the Grilled Sweet Potato & Beet Salad that was left over from Thursday (Click Here for Recipe).  Refreshed it by adding some fresh Cilantro, Chopped Walnuts and Feta Cheese Crumbles.  Then I just make a quick side salad of Baby Spinach & Arugula (I buy the packaged prewashed and premixed to have on hand).  Made a quick dressing by adding Extra Virgin Olive Oil, Balsamic Vinegar and fresh Lemon Juice.  

This next salad I used the same Chicken Breast (other half), sliced it thin, then added a Chopped Raw Zucchini Salad to it.  All I did was slice the zucchini up in pieces and added a Cilantro Gremolata which has a punch of flavor (Click Here for Recipe) and that was it.  I added it to a small bed of baby spinach for added vitamins and volume.  That is another thing you want to do is add volume so you get more nutrient rich foods, your filled up and you don't feel cheated.

I hope these recipe tips help you incorporate more greens and vegetables into your day by making a quick and easy lunch.  

Have a Delicious Day!

Stormy

Incredibly Satisfying...Texas Ranch Hand Eggs

I thought that picture was kinda funny!  Living in Texas we are known for our ranches and now with the revived Dallas series, South Fork is making a comeback.  

Sometimes a hearty breakfast is just what you need to keep you going through the day and it can be accomplished without eating bread, toast or biscuits.  This Ranch Hand Breakfast is easy to prepare, takes 20 minutes to prep and 6-8 minutes to finish baking.  I ate this without corn tortillas but you can certainly add them if you feel you need a little more to fill you up.  Just make sure they are pure corn and no flour or lard is added.

I cooked mine in a cast iron skillet and it goes straight from the oven to the table.  There are a few ingredients that I believe gave this recipe great flavor.  One item is using whole cumin seeds.  When you cook with a whole seed and it blooms in the hot oil, it will release its essential oils adding maximum flavor.  The other ingredient I used was Delmonte's Chopped Tomatoes with Green Bell Pepper and Onion.  I love the flavor it adds and has a good base flavor rather than just plain tomatoes.  I also like to use organic black beans, as I believe they have a better flavor and are less mushy than other canned beans.  I rinse them really well because they have a thick juice that is unappealing to me.  

I also recommend using a cheese that is less in fat but adds a little flavor.  I would omit using a cheddar or pepper jack cheese because it adds unnecessary fats that take away from the other ingredients and adds more calories and fats that are not needed.  I used a Queso Fresco which is a crumbly Mexican cheese.  A little goes a long way.  You could use a sheep's milk Pecorino or Parmesan cheese as well. 

Since I usually keep fresh herbs around, I used a fresh Oregano, but you can add dried and it would be fine.  Use what you've got. 

Here is how to make it:

Saute some chopped onions in a skillet over medium high heat with some coconut oil.  Once the onions have become translucent add the whole cumin seeds.  When the seeds hit the oil they will release their essential oils...this is called blooming the spice.  

Add the drained and rinsed Black Beans, Chopped Tomatoes, half of a Chipotle Pepper (if you like it hot, add the whole thing!).  Mix together and turn down the heat to a low simmer.  Add the chopped Oregano and mix in with beans and tomatoes.  Let this simmer on low until the juices reduce by half.  

Once the juice has reduced by half, add some crumbled Queso Fresco Cheese and crack four Eggs on top.  Transfer to a preheated 350 degree oven and bake for 6-8 minutes depending on how much you want the yolks cooked.  

That's it!  Garnish with chopped fresh Cilantro and some more crumbled Queso Fresh.  Grab a pot holder and something to put the hot skillet on so it doesn't damage your table and you dig in.  If you don't have a cast iron skillet, no worries, just transfer the cooked tomatoes and beans to a pie pan and then crack the eggs.  It will work just fine!

Texas Ranch Hand Eggs

2 Tbsp Coconut Oil

1/2 Cup Onions, Diced

1 Tbsp Cumin Seeds

1 Can Delmonte Diced Tomatoes w/Green Pepper and Onions

1 Can Organic Black Beans, Drained and Rinsed 

1/2 Chipolte Pepper

2 Tbsp Fresh Oregano, Chopped

4 Organic Eggs

Queso Fresco (I just broke off a small pieces and crumbled it to my liking)

Fresh Cilantro, Chopped (Garnish)

So hearty, very fulfilling and it will stick with you for a long day until you can grab a late lunch.

Stormy