Monday, May 10, 2010

Thai lettuce wraps. YUM!

These are super easy and so good. Everyone always loves em.

Peanut Butter Chicken
4-6 chicken breast
1 cup peanut butter
1 T. sambal chili sauce- (more or less depending on how spicy you want em)
dash of fish sauce
Sugar to taste

Saute chicken until cooked. Add peanut butter, chili sauce, sugar and fish sauce.

Coconut noodles
1 can coconut milk
1 T. or more to taste green curry paste
Rice noodles
Sugar to taste

Cook noodles and add to coconut milk and curry let soak up juices.

Boston lettuce

Place noodles in lettuce cup and add chicken and toppings. A few peanuts and a dash of soy sauce. Eat at least 3 or 4. ENJOY!

Tuesday, February 2, 2010


6 c. heaping rolled oats
1 c. coconut
1/4 c. sunflower seeds (optional)
1/3 c. sesame seeds (optional)
1/2 c. brown sugar
1 c. slivered almonds
1 . sliced almonds
dried fruit (optional)

Mix all ingredients together except for dried fruit. In a separate bowl, whisk together;
1/2 c. oil
1/3 c. honey
1 t. vanilla
1 t. almond extract

Pour evenly over mixture. Stir and coat thoroughly. Spread on a cookie sheet and bake at 350 for 20-25 min. About every five min. gently lift the outside edge with a pancake turner and fold into the middle, then smooth out the granola evenly in the pan. Watch this carefully! The cereal should be golden brown. Don't over bake, this stuff burns fast. So set your timer! Cool in cookie sheet and when cool store in an air tight container. Makes about 8 cups. I love to eat this with vanilla yogurt, and sliced strawberries. Or just as cereal for breakfast. Enjoy!

Wednesday, January 27, 2010

Buffalo Burgers

2 cloves garlic, peeled
1/2 cup packed fresh flat-leaf parsley
2 pounds ground buffalo
3/4 cup grated Parmesan
3 tablespoons tomato paste
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
small hamburger buns
1/4 cup extra-virgin olive oil
provolone cheese
basil leaves

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground buffalo, Parmesan cheese, tomato paste, salt, and pepper. Pulse until ingredients are combined. Form the mixture into patties. Place the burgers on the grill and cook for 4 to 5 minutes each side.
Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes until slightly golden.


2-3 sweet potatoes, cut into "fries"
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup Greek yogurt
1 clove garlic, minced
1 tablespoon lemon juice

Bake potatoes at 400 for about 45 min until nice and golden. Sprinkle with basil salt.

Tuesday, January 19, 2010

Breakfast Berry Pizza

1 store bought pizza dough-I bought a whole grain one from Whole Foods
2 tablespoons butter, melted
4 tablespoons Cinnamon-Sugar, divided, recipe follows
2 cups mascarpone cheese
1 tablespoon heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest (from 1 lemon)
2 cups mixed berries

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.

In a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.

1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon

Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.
This was super fast and easy.

Friday, January 15, 2010

Yummy Healthy Pancakes

1 cup low-fat buttermilk
3/4 cup skim milk
2 large eggs
1 tablespoon honey; or more if you want them a little sweeter
1 teaspoon vanilla
1 teaspoon cinnamon
6 tablespoons pure maple syrup
1 medium apple, diced or grated
3/4 cup all-purpose flour
3/4 cup whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.

Place 2 pancakes on each plate. Drizzle with the syrup.

Thursday, January 14, 2010

'Nuff said...


2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:
This is a must. It makes the dish...delish!

1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce-I used more, cause I like it spicy.

8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels
1/4 cup fresh cilantro leaves
Lime wedges
Pico de gallo


In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.