This week I am sharing recipes from my cookbook, Set the Table with Love. I hope you enjoy these recipes and share them with your family and friends. I had so much fun doing this shoot with my friends and eating all the yummy food afterwards. Photography credit: ROB POLANCO. Art Design by: KEEGAN LEIBA. Love you guys!
Who doesn’t love good recipe for guacamole, well I have one for you. It’s simple and refreshing, because it’s stuffed in these zucchini cups. I love using this recipe for when I having a small dinner party or just for a nice afternoon snack. A lot of my wellness clients are looking for ways to incorporate more veggies into their diet and this is a great way to do. I hope you enjoy this recipe and remember before the plates, glasses, silverware and candles, Set the Table with Love. 🙂
Stuffed Zucchini Cups
2 tbsp. cilantro finely chopped, and enough leaves to garnish to top of the cups
1 tbsp. fresh lime or lemon juice
1/2 red onion, minced (about 1/2 cup)
2 ripe avocados
1/2 – 3/4 cups red bell pepper, diced
1/2 tsp. of sea salt and a dash of black pepper, to taste
1. Cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak the guacamole.
2. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion and cilantro. Stir in salt and black pepper. Fill each cup with guacamole. Top with red bell peppers and cilantro.
Today on my Facebook Live post I talked about something I love sharing with my clients. Most of them have super busy schedules, but want to incorporate a healthier lifestyle and perhaps lose a few pounds, but do not need all the fuss. I like to call this my S3 plan, Smoothies, Salads and Soups, we also do a +1 for those who like to incorporate fresh green juices.
The plan is pretty simple and just takes a little creativity and prep work on your part, but I am going to get you started. So what’s the plan? Here’s the deal on S3. It’s smoothies in the morning, that consist of fruits such as, cherries, blueberries, blackberries, raspberries, apples, peaches,oranges, papaya, melons,guava and kiwi. These fruits can be added to your smoothie. I like using unsweetened non dairy milk as my liquid. Remember S3 is a gentle cleansing plan, so dairy is not included. I do suggest if you must have dairy, use yogurt. You can also add to your smoothie, nuts such as almonds, cashews, walnuts, and pistachios. This will add more protein to your smoothies. I also like to add a vegan protein mix, that’s low in sugar and carbohydrates. Get creativity! Try out new fruit and nut combinations, it’s easy, just throw it all in your blender and go for it.
For the salad: When we think of salads we think, lettuce, tomatoes and cold vegetables with yucky carrots stripes that are dry and just unappealing. You can make a salad without lettuces, but if you do use greens, make sure they are leafy greens, like kale, swiss chard, butter and bib lettuces, romaine lettuce, add different type of spinaches. But a salad can be sautéed vegetables, with some chickpeas added, some fresh herbs and dried cranberries or golden raisins. In the S3 plan, I make all kinds of vegetable salads, french lentil salads and green salads as well. The point here is to use as many vegetables you enjoy, cooked or raw and make your own vinaigrettes or buy a really good healthy one. That’s the key here, use vinaigrettes on your salads, instead of heavy creamy dressings.
SIMPLE VINAGRETTE RECIPE:
You can be so creative with vinaigrettes, add chopped strawberries, finely chopped blueberries and blackberries, if you like and there you have a fruit vinaigrettes.
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons organic honey
3 tablespoons white wine vinegar or apple cider vinegar or balsamic vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper
Combine shallot, garlic, honey, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Now for the soups, here you have a world of possibilities just as with the smoothies and the salads. The catch here is to only make broth based soups, lots of broth, this will add in elimination. Today I made a french lentil and porcini mushroom soup, it was brothy and earthy and just plan delicious. All of the carrots, onions, garlic and celery helped give me a good fiber based. When you are making your soups you want to pack them out with lots of herbs, dry and fresh, seasonings, such as turmeric, cayenne pepper, garlic, cumin, coriander, ginger,smoked paprika, chipotle and red chili peppers. All of these are anti inflammatory spices.
Here on S3 you can eat all the Smoothies, Salads and Soups you want. When you need to snack, make sure to have nuts, seeds, and vegetable and fruit handy. I would suggest the ones I listed above under what fruits are good for a S3 smoothie. You can do this plan for 3 days, 3 weeks or even 3 months. Your basically eating a vegetarian diet. I like to add eggs to make soup, a poached or boil egg gives me that extra protein I may need. You can also add eggs to your salad. If you need to eat something more than vegetarian, I would suggest fish, such as trout, salmon or mackerel. Here’s the deal, keep it simple and it will not be complicated.
How are we feeling about S3? It’s super simple and easy, it can be done.
Let’s talk about what you want to avoid during S3: Whatever time period you have decided to do this plan you want to cut back or all together avoid, processed sugar, alcohol, caffeine, red meats, high fat foods, such as chips, pastries, etc. You want to consume plenty of water, that includes, green tea, coconut water, that is just pure coconut water and you can juice your
BELOW THIS RECIPE IS MORE S3 RECIPES YOU CAN TRY.
French Lentil and Porcini Mushroom Soup
1/4 ounce dried porcini mushrooms
1 cups boiling water to re-hydrate them (save liquid for soup)
3 tbs good cooking extra virgin olive oil
2 small carrots, chopped
2 small celery stalks, cleansed and chopped
1 small onion, peeled and roughly chopped onion
1 cups French lentils or any lentils you prefer
4 cups good low sodium vegetable stock
fresh thyme, about 1 tbs, minced
sea salt and ground cracked pepper to taste
Re-hydrate the mushrooms in boiling water, cover with plastic wrap and let sit 30 minutes.
In a heavy bottom soup pot over medium heat and olive oil, then add our vegetables, MAKE SURE TO CUT THE VEGETABLES THE SAME SIZE and season with salt and pepper and add a sprig of thyme.
Cook stirring often for 15 minutes or until vegetables start to caramelizE, YOU WANT JUST COLOR, NOT BURNT VEGETABLES, :)!
Add lentils, vegetable stock, mushroom liquid, broth then bring to boil, then turn down to simmer.
Cook until lentils are just tender.
Serve immediately, I like to drizzle a few drops of extra virgin olive over the soup.
A FEW RECIPES YOU CAN TRY. ENJOY AND REMEMBER TO SET THE TABLE WITH LOVE
What a fun day?! I so enjoy coming out and cooking for the customers and staff of Williams Sonoma in the Forum. The staff is like family! I have been demoing and educating the customers about eating and supporting local farmers for the past 6 months and it has been a beautiful partnership. So many times we do not eat in season, we eat the same things week after week. I am so very grateful for the support of such an icon, like Williams Sonoma, to be able to showcase local farmers and share with their customers, creative and healthy ways to eat local. Today we used my favorite local farm, Fry Farm in Bethlehem Ga, early spring produce, red kitten kale, baby chantenay carrots, nobel spinach and baby cress.
I wanted to put up a couple of the customer’s favorite recipes, before hitting the sack. I hope my readers will enjoy these simple and delicious farm to table recipes as well, just as we all did today.
Until next time remember to Set the Table with Love and Eat Local. 🙂
SET THE TABLE WITH LOVE
FARM TO TABLE EARLY SPRING MENU
White Asparagus, Red Spinach and Pancetta Tart topped with Baby Cress
1 sheet frozen puff pastry, thawed and rolled out
¼ – ½ cup pancetta, crisped and cooled
1 cup shaved white asparagus, cutting off the spearheads and chopping them finely to add to each tart.
3/4 cup gruyere, or more based on your preference
1/2 cup grated parmesan, plus more for topping (optional)
1 tsp fresh thyme
¼ cup milk
1/4 teaspoon nutmeg
salt and pepper to taste
1 tablespoon extra virgin olive oil
1 large shallot, minced
1 clove garlic, minced
2 cups red spinach, chopped
baby cress, as garnished
extra virgin olive, sea salt and a lemon juice to dress the baby cress, optional.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone-baking sheet. In a saucepan on medium heat, cook the pancetta, until crispy, set aside to cool.
Combine the shaved white asparagus, crispy pancetta, gruyere, parmesan, milk, thyme, nutmeg, salt and pepper in a medium bowl. Set aside.
Place the olive oil in a small skillet over medium heat.
Once hot, add the shallots and garlic and sauté for about 1 minute. Add the spinach and cook until wilted. Remove from heat and transfer to the bowl with the cheese mixture.
Stir together until well combined.
On a floured surface roll out the puff pasty and using the smallest cookie cutter cut out several circles, as many as you can with each pastry sheet. Place the cut pieces into a lightly mini muffin pan, mold the pastry to make a small cup in the muffin pan. Use a fork to prick holes in the bottom, so the pastry doesn’t puff up. If the pastry puffs up after your blind baking, just gently press the middle down, before adding the filling.
Blind bake the tarts in the oven for 5-7 minutes. Remove from the oven gently push down the middle of the tarts, if has puffed up a lot. Leave whilst to add the filling.
Spoon in a little mixture into each tart.
Brush each puff pastry with the remaining beaten egg and top with a sprinkling of extra parmesan and gruyere, if desired.
Bake in the oven for about 10-15 minutes, until golden brown around the edges.
Remove from oven, let cool a few minutes before serving.
Gently toss the baby cress in the olive oil, lemon and sea salt. Add to the top of each tart.
GRILLED SMOKY AND SWEET MAPLE BABY CHANTENY CARROTS, MAPLE SYRUP
1 bushel of baby chantney carrots
1 and ½ tablespoons oil
2 teaspoons smoked paprika
2 teaspoons chipotle seasoning
2 – 3 teaspoons butter
2 – 3 teaspoons pure maple syrup
Fresh chopped mint
Preheat the oven to 375. Line a large, rimmed baking sheet with aluminium foil (for easy clean-up) and set aside.
Wash the baby carrots and drain well, chop off tops.
Tip the carrots onto the lined baking sheet (don’t crowd them, you want them to roast, not steam). Drizzle with the oil. Sprinkle with the sea salt and smoked paprika, chipotle seasoning, then toss the carrots gently to coat them with the seasoned oil.
Roast in the oven for 30-40 mins or until almost done.
In a saucepan on medium heat, melt the butter, and maple syrup, sea salt, and one juice of a medium blood orange, and reduce heat, until sauce has thicken. Add roasted carrots into the saucepan and toss, until the carrots are completely covered.
I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.
This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.
I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.
Pear and Beet Salad
4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)
1 bosc pear
2 cups of your favorite greens, chopped, ( I used romaine lettuce.)
2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)
1/2 cup roasted pumpkin seeds
Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.
Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.
You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.
There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.
1 can white beans, rinsed and drained
1/2 cup red onions, diced and extra tablespoon for garnish
1/2 cup red bell peppers, diced
2 garlic cloves, peeled and diced
2 tablespoons olive oil, in a sauce pan, to sauté veggies
1 tablespoons garlic herb seasonings
1 teaspoon garlic powder
salt and pepper to taste
2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped
1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped
1/2 cup artichoke hearts, marinated
Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside
Olive Tapenade Ingredients:
1 cup pitted black olives
6 small capers
1 garlic clove
3 tablespoons olive oil
Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.
Thanksgiving is next month and I am always thinking about what will I do differently this year. Then I remember that I go out of town each year and visit my family, so it’s more like what will I do differently for Christmas this year. Lately, for the past 3 years I have been doing a French country inspired Christmas dinner, but I want to switch it up a bit. I want to do more of a vegetarian theme dinner. I know my boys, they will not have that at all, but I will incorporate more plant-based recipes this year. I always add a new vegetarian plant based recipe each year and less meat, getting closer and closer to my vegetarian Christmas dinner, more and more. LOL.
This particular dish came about when I was thinking of my past made coursed for Christmas, usually I like to do a Beef Bourguignon, but if I could do a take on that recipe using vegetables. Now this recipe is not like Beef Bourguignon, at all but the richness of it from the wine and the balsamic vinegar, reminded me so much of the dish. It could easily be a main course for vegan or vegetarian table.
I toasted quinoa and almonds to add some protein and texture, some cranberries and lemon zest and you have a deliciously decadent, rich, and refreshing dish for Thanksgiving or any time of the Fall and Winter season.
I hope you enjoy this recipe as much I did today. You can add walnuts, or any other nut your prefer, instead of almonds. I had almonds and hand and I believe in using what you have.
Enjoy and Remember to Set the Table with Love.
1 medium butter squash, peeled and chopped into 1-2 inch pieces
1 pound brussels sprouts, peeled and halved
3 medium purple sweet potatoes, peeled and chopped into 1-2 inch pieces
2 tbsp olive oil
1/4 cup chopped onions
2 garlic cloves, peeled and diced
1 tbsp sea salt, or taste
1 1/2 tbsp Harissa seasoning, adjust to your heat preference
1 tbsp brown sugar
1 1/2 cup red wine
1/4 cup balsamic vinegar
Garnish: Toasted Quinoa, Toasted Nuts, Cranberries and Lemon Zest
Preheat the oven 375.
In a large cast iron skillet on medium high heat, add the oil and chopped veggies and sea salt. Cook for about 10 minutes. Add the onions and garlic. Add the Harissa and brown sugar Stir and cook for another 5 minutes. Add the wine and vinegar.
Place the cast iron skillet in the oven and roast for 30-35 minutes until the vegetables are brown and a fork can go through the vegetables easily.
I am in love with Go Raw foods. I discovered their sprouted watermelon seed and how much vegan protein you can get from these little seed is amazing, just one ounce of these little babies will give you 11 grams of protein with only 4 grams of carbohydrates, say yes, please and thank you!!
Here’s the facts:
1 cup of dried seeds containing 30.6g, but I would suggest that because watermelon seeds are high in calories. A cup of watermelon seeds in about 600 calories, but this recipe only call for 1 oz. which is only a 170 calories.
Also, watermelon seeds are also loaded with several of the B vitamins. The American Cancer Society reports that B vitamins are necessary for converting food into energy and other important bodily functions.
Well this morning I made this amazing smoothie and did not want use any of my protein powder, so I used the seeds instead.
I am ready to go on my walk and do a little yoga. My son’s are killing me with their work out plan and getting all ripped. Mama got catch up.
Peach Mango Smoothie
1 cup of frozen mangos
1 cup of non dairy milk
1 oz of watermelon seeds by Go RAW
1 cup blueberries or frozen blueberries for the pancake mix (organic)
1 ¼ cups unsweetened almond milk
2 tbsps maple syrup
1/2 tsp lemon juice
3 tbsps softened coconut oil
¼ cup ground flax seeds
1. In a food processor add the oats and flour, blend until you have a flour consistency. Add frozen blueberries and blend until the blueberries are just little specks in the flour. Transfer the flour to a mixing bowl.
2. Add the baking powder and salt.
3. Put maple syrup, vanilla and lemon juice, almond milk, 2 tbsps of the coconut oil, and ground flax seed in a pot on medium low heat and stir until the coconut oil is heated and melted completely.
4. Stir wet ingredients into dry and mix until blended. If the batter is too thick add a little almond milk to thin it out. It should have a nice smooth consistency. Not too thin or too thick.
5. Melt the third tbsp of coconut oil in a pan on medium heat.
6. Add the batter into the heated pan to make 3-4 inch sized pancakes. When the edges start to dry and bubbles start to appear on top, flip the pancakes and cook them on the other side until golden brown. Add them to a platter and top with the Wild Blueberry Maple Syrup and serve.
WILD Blueberry Lemon Zest Maple Syrup
¼ cup real maple syrup
1 1/2 cups organic blueberries (frozen)
1/2 tsp of lemon zest (save some for garnish), just add a pinch or two for the syrup
In a small pan over medium-low heat, simmer the berries for about 2 minutes until some of the
Add ¼ cup real maple syrup and lemon zest for about 30 seconds. Allow to cool down for few minutes and add to our pancakes or to some creamy greek yogurt. Serves 6
So I looked in my fridge and found one green apple, one zucchini and one little small head of red cabbage. Hmmm… I am hungry and I “eat on purpose”. So this is the purpose: conquer hunger, get some energy and I am in my 40’s, so how is this meal going to keep me looking and feeling amazing! I got it!! A slaw.
So here is my late lunch “eating on purpose” lunch, My Raw Red Cabbage, Green Apple and Zucchini Salad with dried cranberries, this salad is dressed with a homemade apple cider lemon vinageriette. Super Yummy A total Beautiful Energy Food, High in vitamin A, B and C and E. Not only it is loaded with vitamins but these veggies and fruits are antibacterial, anticancer, anti – inflammatory, boost immunity and promotes healing from the inside out.
Here is another little tidbit:
Did you know that red cabbage is one of the only four vegetable that is high in vitamin E , in time results in good skin and a good heart. I topped the slaw/ salad with some Bhujan Crunchy seasoned roasted peas. You can get them from any grocery store .
The recipe is simple just shred everything in a bowl
The dressing is simple as well:
3/4 cup olive oil (good quality)
1/2 cup apple cider vinegar
2 tablespoons lemon juice
2 tablespoons honey ( optional) I am not doing sugar, so I added none here
1/2 teaspoon of sea salt
1/4 teaspoon red pepper flakes
Add everything to a blender and blend throughly. Put in a bowl 1/2 cup of the dressing add all the salad ingredients to the bowl with the dressing and toss. I used a half of cup of dressing for this recipe you will have plenty left over so just store in a mason jar or a glass container with a tight seal. * Make the dressing first then shred the fruit and veggies, they apple will get brown so add the salad ingredients immediately into the dressing.