Archive for April, 2018

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS

Here is a pasta dish loaded with tomatoes, dark green leafy veg and shrimp! If you want less pasta and more of these things just add more! DELICIOUS!! A wonderful Spring dish!

ingredients1465939620473

2-3 tablespoons extra-virgin olive oil

4 cloves garlic, chopped

1 pint cherry tomatoes, halved

Kosher salt

8 ounces angel-hair pasta

8 cups chopped escarole, kale and/or Swiss chard

1 pound medium shrimp, peeled and deveined

½ teaspoon red pepper flakes

Freshly ground pepper

½ cup fresh basil, chopped

Grated zest and juice of ½ lemon

directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.

Combine the shrimp, red pepper flakes, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.

Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

 (Recipe found on http://www.foodnetwork.com)

 

 

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ONE SKILLET LEMON BUTTER CHICKEN AND ORZO

I made this tonight and it was DELICIOUS!!! Lemony, light and lovely!! Give it a try!

ingredients5X9A8860-700x1050

2 tablespoons extra virgin olive oil

1 pound chicken breasts or small thighs

kosher salt and pepper

1 Meyer lemon, sliced

2 tablespoons butter

1 clove garlic, minced or grated

1 cup orzo pasta

1/3 cup white wine

2 ½ cups low sodium chicken broth

½ a bunch kale, roughly torn

zest + juice of 1 lemon

1 tablespoon chopped fresh dill

ingredients

Preheat the oven to 400 degrees F.

Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken.

To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast for 15 minutes or until the chicken is cooked through.

Serve the chicken topped with fresh dill and lemon zest.

(Recipe found on http://www.halfbakedharvest.com)

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LENTILS WITH ROASTED BEETS

I LOVED this recipe! It’s another one packed with wonderful nutrients, great flavors, and beautiful colors. 

ingredientsLentils-With-Roasted-Beets

2 medium beets, washed*see note below

2 cups cooked lentils, cooled

1½ tbs. freshly squeezed lemon juice, divided, plus more to taste

2 tbs. extra-virgin olive oil, divided

½ tsp. sea salt, divided, plus more to taste

3 tbs. chopped fresh mint

3 tbs. chopped flat-leaf parsley

¼ cup walnuts, toasted and coarsely chopped

Black pepper to taste

directions

Preheat the oven to 425 degrees F. Wrap the beets in parchment paper, then in foil, and roast for 30 minutes to 1 hour (depending on size), until fork tender and fragrant. Remove from the oven; when cool, peel and cut into small cubes.

Toss the cooked lentils with ½ tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and ¼ teaspoon sea salt; let rest a few minutes. Add the beets and the remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, and ¼ teaspoon sea salt. Stir in the mint, parsley, and walnuts. Add one more pinch of salt, a few grinds of black pepper, or a bit more lemon juice to taste.

*NOTE: I took a huge short cut and bought organic, ready-to-eat beets. This saved so much time and the beets were delicious.  Many grocery stores carry them so keep your eyes peeled.

(recipe found on experiencelife.com)

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THE SECRET OF STAYING SATISFIED

There are articles and studies abound proving that diets don’t work. If we take a step back, we can understand why:

  • Diets have a beginning and an end: You go on them and you lose weight; you go off of them and you gain it back.
  • Diets require you to make unusual sacrifices, which are not sustainable.
  • Diets leave you feeling deprived. And it’s this deprivation and lack of satisfaction that makes you throw in the towel and turn to a pint of Ben & Jerry’s or a bag of chips.

I’d like to focus this blog on how not to feel deprived. Eating healthy food MOST of the time is doable. But eating a super-clean diet ALL of the time is not. The challenge is to continue to eat your favorite, more indulgent foods, without going overboard with too many calories, unhealthy fats and carbs.  A good trick? Dilute the less-healthy food . Here’s what I mean.

  • Let’s say you love eating pizza once a week and you usually eat 2-3 slices. Instead of images.jpg2-3 slices, have 1 slice of pizza with heaps of salad and/or sides of veggies. This way, your pizza meal will take a lot of chewing and a lot of time to eat that 1 slice.
  • Chinese food. Perhaps your favorite dish is beef and broccoli. On a quick glance, there’s nothing wrong with eating beef and broccoli. However,  it usually comes smothered in a sauce that’s loaded with fat and sugar. Here’s a good solution: Order this dish but also include an additional order of steamed broccoli. Mix them  them together. This will not only dilute the sauce but will add more broccoli to your meal. Again, more chewing.
  • If you love pasta,  you can continue to eat it by loading pasta dishes with vegetables. Sauté onion with radicchio, broccoli with olive oil and garlic, broccoli rabe with red pepper flakes, sliced rainbow peppers drizzled with balsamic vinegar, etc. Make mountains of vegetables and have no more than 1 cup of cooked pasta. Your bowl will be full and your mind will think you’re eating a lot of pasta.
  • A client of mine loved her local supermarket’s mushroom barley soup, which was LOADED with barley. I suggested that she buy a container of that soup PLUS a quart of her favorite organic broth and mix them together. She could freeze any excess soup but this was a convenient way of having her soup without too much starch.

So, when you’re craving something yummy that might not be the healthiest choice, think of a way to dilute it. Then you will feel satisfied and will be able to eat a clean and healthy diet, MOST of the time, while still feel enjoying your favorite foods.

 

 

 

 

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