The Best Damn Salad Ever!

Bold statement people! Bold statement! Yes, as of now, this salad is the best damn salad I have ever made. Yes, I said damn! Such a perfect word to express utter enthusiasm! Maybe it's because of my love of all food Mexican (if you don't believe me, check out how many Mexican recipes I have posted) or maybe I am just that good...just kidding. I served this for dinner last night and my husband and I pretty much ate silently...and it's not because we have nothing to say to one another...it's because we were too busy scarfing down our food!

I served this with shrimp, but I actually think I will try mahi mahi next time, which will soak up the marinade better. You can really use any protein you would like, but baja-style equates to seafood. Also, I am going to give you the recipe for the marinade and the salad dressing, however, for the salad, I will give you a breakdown of all the ingredients I used, and you can decide how much, or how little, you would prefer for you salad creation.

And of course, a tune from a band featured in a webisode before, Good Old War...this song makes me think of summer. I mean, the song is titled "Coney Island!"



Until next time, cheers and happy eating!


Baja Salad with Cilantro-Vinaigrette

For the marinade:

2 tbspn olive oil
1 tbspn lime juice
1 1.2 tspn honey
1 tbspn chipotle peppers in adobe sauce (use a little less if you are sensitive to spice)
1/2 tspn garlic powder
1/2 tspn cumin
salt and pepper

Mix all ingredients together until well blended. Marinade protein for at least 1 hour.

For the salad dressing:

1/4 cup olive oil
3 tbspn red wine vinegar
2 1/2 tbspn lime juice
1 tbspn honey
1 1/2 tspn jalapeno pepper
1 garlic clove, minced
pinch of cumin
salt, to taste
ground pepper, to taste

Place all ingredients in a blender. Allow salad to sit in the refrigerator for about an hour. Give it a good stir before you serve.

For the salad, I used:

Romaine lettuce, chopped
red onion, diced
red pepper, julienned
avocado
canned black beans, rinsed
canned sweet corn
crushed tortilla chips, chili or lime flavor preferably
shredded cheddar cheese

Beet It

Yeah, I was totally singing a Michael Jackson song when I typed the title, but that is only because of my excitement to convert all you beet-haters into beet-lovers. For the past 29 years I have shunned away this magenta vegetable, but recently I had a "F*** it!" moment and decided it was high time I gave it another try. The truth is, I had never even tasted a beet, yet somehow was totally convinced it was the grossest thing on Earth. CRAZY! Apparently, I am not alone, as my husband is in the same boat. What is it about beets that turns so many people off? Sure, at the store it looks a little sad, but once you peel away the dirty looking layer a beautiful gift appears. A smooth, skin-staining, vibrant purple veggie that is crying for you to try him out. So have a Nike moment, and "Just Do It!" Give the beet a chance!

And for your listening pleasure, a band close to my heart, introduced to me by my hubby nine years ago when we first met. The Stars have produced countless amazing albums, yet have maintained a low-key status which gives even more integrity to the substance of their music!



Till next time! Cheers and happy eating.

Roasted Beets

1/4 cup of balsamic vinegar
1 ounce of olive oil
1 1/2 TB of honey
1 tspn of agave (optional)
3 large beets*

*Beets will stain your skin! Wear gloves if possible! If you don't have gloves, I sometime use plastic grocery bags.

Preheat oven to 400 degrees Fahrenheit.

Combine the first 4 ingredients and whisk.

Trim both ends of the beets and peel away the dark, rough skin. Place in a small, glass, oven-proof container. Coat with dressing and bake in oven for 20-30 minutes. Make sure to stir often! Use a fork to check if the beets are tender. Serve over your favorite salad and enjoy!

How I Love Thee Sweets

If you meet someone that doesn't love themselves a sweet treat here and there, they are clearly in some sort of denial! The problem with sweets though is the guilt most of us feel after we devour them! No one should ever feel guilty for taking pleasure in something. Actually, research has proven that indulging here and there will lead to successful weight loss, and a happier you. I have compiled a list of "healthy" alternatives to satisfy the craving when it comes knocking on your palate! So go ahead, cave in, and don't go crying in the corner that you did so!

Larabars come in a plethora of flavors, my favorite being chocolate chip cookie dough and chocolate chip brownie. They are made of entirely whole ingredients including unsweetened fruits, nuts and spices. Unfortunately, with 11 grams of fat, and 220 calories, they are not exactly diet friendly. However, when you look at the ulterior, they are a much smarter option.

Another one of my favorite bars, LUNA Bar. S'mores is hands down my go-to flavor. It has a layer of chocolate goodness under a layer of graham cracker crunch. I am also partial to Dulce de Leche, which is so sweet, I sometimes have a hard time finishing it! Made with all natural ingredients and packing 9 grams of protein, 3 grams of fiber, and a list of vitamins. LUNA Bars have about 5 grams of fat and 180 calories per bar.

Though made for kids, who is to stop me from eating anything with the words peanut butter, brownie and chocolate chip? I LOVE to heat the chocolate brownie flavor in a bowl and serve it with a bowl of low-fat yogurt. Z Bars are made by Cliff and contain no high fructose corn syrup, no preservatives, no hydrogenated oils. This organic bar contains 3.5 grams of fat, 130 calories and has 12 essential vitamins and minerals.

All of Edy's Slow Churned ice cream flavors are outrageously good! My favorites are Chocolate Fudge Chunk, Cookie Dough, Cookies N Cream and Caramel Delight. This brand is so rich, it is hard to believe that it has 1/2 the fat of regular ice cream and 1/3 fewer calories.

thinkThin bars are an all natural, gluten free and sugar free bar. They are fairly high in fat and calories to be considered a waist-friendly snack, but with such a high protein content, 20 grams, that keeps me satisfied for hours, I use these as a meal replacement. My husband and I love these so much, we buy them by the box! Brownie crunch is divine, as is the white chocolate.

I am not exaggerating when I say this, but I had a Nutella sandwich at school every single day until I was 16! I mean EVERY DAY! The combination of things you can spread this hazelnut spread on are endless! My favorite is a graham cracker with a toasted marshmallow on top! Other healthy ideas is a slice of whole grain toast with bananas, a whole grain tortilla shell or simply dipped strawberries. There is actually an entire site dedicated to recipes featuring Nutella. Visit it by clicking here. You do have to be careful, as Nutella, when compared to peanut butter, is not the healthiest option. It has 7 times more sugar than peanut butter and no where near as much protein. This is certainly an indulgence, just be smart about what you pair this delectable spread with!

Until next time guys....cheers and happy eating!

Test Drive: Beer Can Chicken

Chicken: I am not so sure about this. Are you really trying to convince me that shoving a beer can up my a** will enhance my flavor?

Me: Don't worry, this is going to keep you so moist and tender you will be the hit of the party! Isn't that what you want...to be the hit of the party?

Chicken: Yes, but this is not the party I had in mind. What am I, the star of the new Darren Aronofsky film...Requiem for the Poultry? This just isn't my scene.

Me: This is your moment to shine, you are broadening your horizon, you are going to take it, and like it upright....no lube needed...just straight in.

1 hour later....

Chicken: Oooo....ahhhhhh....it tingles....the wetness....my skin...I am glowing....I'm somebody now....everyone likes me...millions of people will see me, and eat me, and like me...I will tell them about you, and how good you were to me...
Alright, I had to much fun with personification there! I couldn't resist...this whole cooking method is just begging for inappropriate comments!

So, the hubby and I purchased the cheapest beer stand possible and tested out this whole beer can chicken cooking method. It is not a new method, but none-the-less, new to us. Happy to report, the hubby gave this two thumbs up and it was a breeze to make! P.S.-It is very diet friendly, just don't eat the dark meat!

And of course, here is what is currently on repeat in my house. "Love is All" by the Tallest Man.

Until next time folks, cheers and happy eating!



Easy Beer Can Grilled Chicken
1 whole chicken
store-bought poultry rub (you can get fancy and make your own)
olive oil (or melted butter)
can of beer

Preheat your grill to medium-high heat. Rub the chicken and its cavity with oil, poultry mixture, salt and pepper. Make sure to season the inside cavity too!

Pour out some of the beer, about 1/4 of it should do and place in the beer stand. Sit the chick on top of the beer can and place it in the center of the hit grill, making sure to cover. Cook the chicken for about 1 to 1 1/2 hours. A good thing to use is a meat thermometer. When the chicken gets between 165 and 170 it is done. Remove from heat, cover with foil, and allow to sit for 5-10 minutes.

Quinua, Butternut Squash and Pesto Casserole

If this dish could speak it would say, "Look, I know I might not be the prettiest thing you have ever set your eyes on, blame the chef! She should have known better than to leave my top layer exposed! What was she thinking? I am not Jell-O, hanging about for all to see. No! I am a refined, healthy meal that must be appreciated, not judged for my looks. Please eat me! I will make your heart healthy, your bones strong, your tummy happy and give you a natural boost of energy. So yes, please excuse my cooky creator and don't judge this book by its cover. Anyway, haven't you heard? Naked is the new black. Take a bite and enjoy!"

I wish that I would have thought to top this off with a final layer of butternut squash, but it really didn't cross my mind. It is not fair, but it is true, you eat with your eyes first! Though the original dish did not have the presentation I was looking for, it received outstanding reviews for its taste! This is gluten free and packs a powerful punch of protein, beta carotene, vitamin b6, phytonutrients, and antioxidants. The recipe I am providing has been amended to make this dish appealing to the eyes!

To make things easy, I used store bought pesto. Pesto is super easy to make, so you can certainly whip some up. If you are following the Clean Program, or are on a diet in which you must avoid dairy, I have included a pesto recipe that I received with my Clean Kit.

Hope you enjoy it! Until next time, cheers and happy eating!

Quinua, Butternut Squash and Pesto Casserole
Ingredients

2 medium size butternut squash
8 ounces pesto (Clean-friendly pesto at end of recipe)
1 cup prepared quinua
3/4 cup walnuts, toasted and roughly chopped
salt and pepper

Peel the butternut squash. Cut in half and remove all the seeds and pulp. Slice squash in 1/4 inch thick slices. In a 8x8 casserole dish, layer some butternut squash on the bottom (reserving some for the remaining layers), followed by half of the pesto, then with half of the quinua. Add salt and pepper to taste. Sprinkle half of the walnuts on top and then repeat layering. Lastly, place one final layer of butternut squash.

Bake in a 375 degree oven for 40 minutes.


Clean Pesto

2 cups fresh basil
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove of garlic
sea salt for seasoing

Place basil, pine nuts, and garlic in a food processor and process on medium. Drizzle in the olive oil while the motor is running. Season with salt.

My friend is on a quest to lose some weight and has enlisted the help of Weight Watchers. It has worked wonders for her as she has lost 10 pounds in less than a month! She asked me to make this recipe for her and of course I jumped at the chance to make something new. I was intrigued by the claim: low fat do-it-yourself peanut butter. Let me put it this way, I have made this four times since then and it has only been two weeks! This is so damn good I could eat the whole thing (which Weight Watchers would certainly not approve!) The best way I can describe this is a happy marriage between hummus and honey peanut butter.

And of course....I couldn't leave you without a song! A band I am currently OBSESSED with! Started out as Say Hi and have since then renamed themselves to Say Hi To Your Mom. This song comes from their debut album "Oohs and Aahs" and is titled Maurine. Enjoy!

Creamy Peanut Butter Dip

Servings:8

Points Value: 3

Ingredients
1 1/2 cup(s) canned chickpeas, loose skins removed, washed, drained
1/4 cup(s) honey roasted peanut butter*
2 1/2 Tbsp honey
1/4 tsp table salt
1/2 cup(s) hot water

*If you don't have honey peanut butter, just add an extra tbspn of honey to the recipe!

Instructions
Combine all ingredients in a food processor or blender; blend until smooth. Allow to set up in refrigerator for about 30 minutes. Yields about 2 tablespoons and 1 teaspoon per serving.

Tilapia with Roasted Tomatoes and Cannellini Beans

Having completed 21 days of a cleanse, I must say, I am much more meticulous with reading labels and being a conscientious food shopper. I was beyond surprised when I was planning one of my "transitional" meals to read the ingredients in.....bread crumbs! I had a menu set for me and the hubby and decided that I would treat my husband to some breading on his fish (I was opting out.) To my utter astonishment, upon further examination of the bread crumbs container I was perplexed to find high fructose corn syrup, buttermilk and hydrogenated soybean oil. I quickly decided that it was high time this lil' lady started making her own bread crumbs.


I used Ezekiel sprouted bread for this. Sprouted bread has a plethora of nutrients and vitamins that are lacking in traditional wheat, or even whole wheat, bread. Sprouting even neutralizes phytic acid, which allows your body to absorb the nutrients found in the bread more efficiently. The process of making traditional bread actually requires the removal of the bran and the germ which translates to loss of fiber, loss of minerals and loss of vitamins. The vitamin content you do see on the label of your "enriched" bread were actually added back during the enriching process. If you do go with store-bought bread crumbs, go with a brand found at your natural foods store. Whole Foods sells their own brand which is great!

It is up to you whether you choose to make this dish with breading or without. Either way, it is equally delicious. If you are watching your calories, obviously opt for no breading.

Tilapia with Tomato, Cannellini Beans and White Wine

2-3 Tilapia fillets

1 cup of homemade bread crumbs (see recipe below)

1 egg

1 cup of flour

olive oil

1 carton of cherry tomatoes, halved

1 can of cannellini beans, rinsed

3/4 cup of white wine

1 TB thyme

prepared brown rice

Create three dipping stations in this order: flour, egg and bread crumbs. Dredge the tilapia in the flour, shake excess off. Dip the fish in the egg and then coat with bread crumbs.

In a medium pan, pour a few glugs of olive oil and pan fry the fish for about 4 minutes per side. It really depends on the thickness of the fish. I just keep an eye out for flaking. That is a sure sign it is done. (Alternatively, you can bake the fish in a 400 degree oven for 12-15 minutes.)

In a small, glass baking dish, mix the tomatoes, cannellini beans, thyme, 2-3 tablespoons of olive oil and wine. Add salt and pepper to taste. Bake mixture in a 375 degree oven for 15-20 minutes, or until tomatoes start to prune.

To serve, scoop brown rice on a plate, place the fish on top, and spoon the tomato mixture over. Yum!

Homemade Bread Crumbs

1 pound of day old bread

1.5 TB of oregano

Cube the bread and pulse in a food processor till you get a coarse mixture.

Spread on a baking sheet and bake for 10 minutes in a 400 degree oven.

Return to the food processor, add the oregano (or any spice you would like to use) and blend until you get the consistency you are looking for. I like mine on the finer side.