Archive for June, 2019

SHADES OF GREEN CHOPPED SALAD

I know I’ve been posting a lot of salads lately but it’s summer time and it’s been hot!! I played around with this salad–I added less dried fruit and more cucumbers. It’s perfect for this warm weather!

ingredients for chive dressing

1 small clove garlicdownload.jpg

2 tablespoons Champagne vinegar

1 teaspoon crème fraîche

1 tablespoon honey

1 tablespoon chopped chives

2 tablespoons extra-virgin olive oil

1 pinch sea salt and black pepper, plus more to taste

ingredients for salad

1 Granny Smith apple, chopped

1 Hass avocado, chopped

1 tablespoon freshly squeezed lemon juice

½ English cucumber, chopped

¼ cup chopped pistachios

¼ cup golden raisins

¼ cup crumbled gorgonzola cheese, room temperature

1 pinch salt and black pepper, plus more to taste

2 tablespoons chopped chives, for garnish (optional)

directions

Chive dressing

  1. In a blender, add in the garlic, Champagne vinegar, crème fraîche, honey, chives, salt, and pepper. Blend until combined.
  2. With the blender still on, through the top, stream in the olive oil. Blend until combined. Taste for salt and pepper. Set aside.

Salad

  1. Toss the apple and avocado in the lemon juice so they don’t oxidize. Then, combine all of the ingredients in a bowl and toss with the chive dressing. (You may not have to use all of the dressing.) Season with salt and pepper to taste. Garnish with some chopped chives. This salad can be made up to 3 to 4 hours in advance. If you are making the salad in advance add in the room temperature gorgonzola when you serve the salad.

(Adapted from a recipe found on https://food52.com)

 

 

 

 

 

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“VIOLET, YOU’RE TURNING VIOLET, VIOLET!”  

In 1971, when I was 8-years old, the movie, “Willy Wonka and the Chocolate Factory”, came out. One of the most memorable scenes of the film was when Violet Beauregarde, turned purple. If you are having a memory lapse, Violet was the little a79541866607632a1d9de93c06724ba1.jpggirl who was obsessed with chewing gum. In the movie, she grabbed a unique piece of gum, that wasn’t fully tested. This gum was a three-course meal and when she got to the best part, the blueberry pie dessert, it all went downhill, as poor Violet started turning purple and filled with fluid. She had to be rolled off and pumped. I was horrified.

I can make the case, as someone who is passionate about good nutrition, that the gum was just processed food gone awry. Now, 48 years later, I am just as horrified but for a different reason: Our supermarkets are filled with isles of processed foods, marketed to children, and engineered to light up your brain and to get you addicted. Most people don’t binge on roasted chicken or grilled asparagus but they certainly can on things like Teddy Grahams, Cheez-Its, Animal Crackers, or Doritos. There are chemicals, dyes, and additives in all of these. I have a suspicion that if you ate an entire bag of Flamin Hot Nacho Cheese Doritos, finished the bag, and then started turning a reddish-orange color, you might just think twice about eating them again!

Just saying…..

 

 

 

 

 

 

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SHRIMP AVOCADO SALAD

This salad is not only full of nutrients but GLORIOUS to look at. Spectacular colors, flavors and textures. A perfect dish for the season!

ingredients for shrimp avocado saladShrimp-Avocado-Salad-Recipe-6-600x900

½ lb (3 to 4 medium) Roma tomatoes, chopped
½ English cucumber or 3 smaller garden cucumbers, sliced
½ medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)

ingredients for the Cajun Shrimp

1 Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined
1 tsp cajun spice
2 cloves garlic, pressed
Pinch of salt

ingredients for the zesty cilantro lemon dressing

3 Tbsp extra virgin olive oil                                                                                                  ] Juice of 1 large lemon (about 3 Tbsp)                                                                                      ½ bunch cilantro, (½ cup chopped)
1 tsp kosher salt
1/8 tsp freshly ground black pepper

directions

Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.

Heat large non-stick pan over medium high heat. Swirl in butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.

Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.

To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.

(Adapted from a recipe found on natashaskitchen.com)

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NEED SOME REAL COMFORT? DITCH THE COMFORT FOODS

The other day, one of my favorite clients came to see me. She told me that the day before she was feeling sad and stressed. In the past, she had turned to food for comfort and considered herself a “stress eater”. When she said, “You won’t believe what I ate,” I thought that she must have turned to foods like pizza, Chinese food, or ice-cream.  To my delight, instead of turning to these comfort foods,  my client cooked a meal for herself—she made an interesting chicken harissa dish, which was full of great nutrition. After she ate, she felt so much better. I was thrilled!  Cooking for yourself is the ultimate in self-nurturing.

Here’s something ironic:  From a digestion point of view, comfort foods, which are typically rich and high in fat, are far from comforting.  If you feel sluggish or tired after eating these types of foods it’s not in your head—it’s literally in your gut. Of the three macronutrients, fat takes longer than protein or carbohydrate to digest. Fat is over two times more caloric, stays with you longer and keeps you fuller. This is a good thing when you’re eating healthy fats like nuts, avocados or olive oil. But turning to heavy, greasy foods when stressed will NOT make you any feel better.

Bottom line: If you’re stressed and need some comfort, try something choppedhealthy that will make you feel better!

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