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.
My dad taught me food should look as beautiful as it taste. Who wants to eat pretty food with no flavor and I am one who eat with my eyes first. Food is like fashion and art to me. I really do think about colors, textures, size and dimensions when I am preparing a meal. These things really does make eating delicious healing food a beautiful experience. When we are cooking food for our loves ones, we are actually creating experiences and unforgettable moments.
Trust me. I remember my mom’s coconut cake with gumdrops that she placed on the top of the cake in the form of a smiley face every year for my birthday. It brings to me to tears of joy every time I see a coconut cake. I also remember my dad’s oatmeal every Saturday that was so hard by the time we ate it the spoon stuck straight up in the bowl of oatmeal. LOL. 🙂
Well here are some dishes with two types of attire, Casual and Elegant.
Super Food Basil and Mint Salad
The Casual :
Just cut up your favorite fruit in a big bowl. Add mint and basil, I tore mines in little pieces. Add 2 tbsp. cacao chips, 2 tbsp. goji berries, 1 tbsp. chia seed. Add a tbsp. of honey and a dash of cinnamon, cardamom and powder ginger ( to taste), and mix until all the ingredients are incorporated.
Get fancy and arrange the ingredients on a pretty plate. Drizzle with honey and the spices I listed above or ones you may prefer instead.
RAW Zucchini Pasta Primavera with Raw Sundried Tomato Sauce /Salad
RAW Zucchini Pasta Primavera with a Raw Sundried Tomato sauce
1 medium zucchini ( sliced)
10 cherry tomatoes
1 medium zucchini, diced
1 large yellow squash, diced
1 cup of broccoli florets
1/2 cup green peas
1 tsp. dried basil
1/4 cup parsley, roughly chopped
1 tsp olive oil
pinch of sea salt
Raw Sundried Tomato Sauce/Dressing ( nut free, gluten free)
1/2 cup gluten free oats
3/4 cup sundried tomatoes
1 tbsp. extra virgin olive oil
1/2 cup freshly squeezed orange juice
1 – 2 tbsp. lemon juice
1 tbsp. organic honey ( or maple syrup)
1/4 tsp. dried thyme
1/4 tsp. smoked paprika
pinch of sea salt and cayenne pepper
Add veggies to a bowl, season with some salt and dried basil. Pour the olive oil over veggies and stir, until the basil and oil is all over the veggies. Set aside.
Place oats in a food processor and process until you get a flour. Add sundried tomatoes and process. Add the oil. The texture will be thick, add the juices, a little at a time to watch for your preferred consistency. Once you have processed the sauce to your liking, add the thyme and spices and process. If it’s too thin add more oats and sundried tomatoes, if too thick add more water. Everyone’s preference can be different with sauces.
To make the dressing for the RAW Primavera Salad with the Raw Sundried Tomato dressing.
All you need to do is dilute the sauce to make a dressing, here’s what I did:
I added a little apple cider vinegar, honey, and olive oil. If you sauce is thinner there is no need, just use it on the salad as a dressing.
Hope you enjoy these recipes. You can go casual chic or elegant any day with a few tweak here and there with your recipes.
Okay! I am on kinda of a diet!! Yes!! Don’t laugh at me, but I need to lose 6 stubborn lbs before my birthday in May. I know. I know. Girl what are you complaining about! Hey, when you get over in your 40’s, it can be a little difficult. So I am watching my Carbs. Closer a girl get’s to 50 the Carbs are not being very nice to me. However, I love to eat potatoes and maybe it’s the Irish blood in me, but potatoes are my best friend. We have hung out during some very trying times in my life. They have come to me in many forms. They know just what a girl needs. For example, they show up as Potato Chips, she happens to be my favorite. Also, Garlic Parmesan Mashed Potatoes, Sweet Potato Pie, Baked Cajun potatoes,etc., etc. You get the point.
Well, after my workout I was craving something crunchy. No chips to be found in the house. The key to success, do not load your house up with foods you are trying to avoid. So I made these vegetarian Parmesan Chips. I used an awesome cheese brand, Belgioioso Cheese. They make a vegetarian form of parmesan. Yay! Me! and 0 Carbs. Yay! Me! Again.
Okay here’s the recipe. Enjoy. I paired this snack with an apple and drizzle of honey. But if you are doing 0 carbs just stick to the chips. 🙂
1 1/2 tbsp shredded Belgioiso Parmesan cheese per crisp
1 tbsp Tuscan or Italian Seasonings
Depending on the size of your cookie sheet, grate enough Parmesan cheese to cover a cookie sheet with crisps, leaving an inch between each crisp.
Cover a cookie sheet with parchment paper, and spread out the cheese gently in flat round shapes. I used the back of a spoon. Add a dash of seasonings in the middle of each crisp.
Pre-heat your oven to 350 F, and when it’s warm, place the sheet in the middle of the oven for 5-10 minutes. Check regularly, and remove your crisps from the oven when they just start to get golden. Allow to cool off for just a few seconds and carefully remove from the parchment paper. The pan and crisp can still be hot, so be CAREFUL AND DO NOT FORGET TO ENJOY! 🙂
I love this dish, because it is so flavorful and filling. The pasta is so huge so you do not need to eat a lot of it. If I had a spa I would serve this to my customers. Yes I would serve them Pasta, baby. This pasta is amazing and you only use 1/2 cup per serving and you can share it with someone else. The pasta dish is also load with kale and 1/4 cup of chickpeas, onions, garlic and red bell peppers. Delish.
It’s the New Year and with this dish, you can still eat pasta. If the pasta thing is a big deal, use less and add more kale instead. This will be hopefully a nice go to for lunch or dinner. I suggest lunch you can burn it off throughout the rest of the day. Bon A petit AND Set the Table with Love.
Trottole Pasta with Kale, Chick peas and Red Bell Peppers
1 cup Trottole Pasta.( I found this at Kroger’s the Private Selection brand, super cheap like $1.79)
Follow pasta instruction on the back of the packaging.
Ingredients for the sauté :
2 cups chopped green kale
2 tbsp olive oil
1/2 cup chopped red bell peppers
1/4 cup chopped onions
1 clove of garlic, minced
1 tbsp dried Italian herbs
1 tsp fennel seeds
1 tsp dried garlic
sea salt ( to taste)
dash of red pepper flakes ( to taste)
Instructions for the pasta:
Cook the pasta based on the products directions. Drain, rinse and set the pasta aside in a bowl.
TIP: Add a little olive oil over the pasta while it is still hot to help it not stick together.
Now the good yummy flavorful stuff.
Add the oil to the pan over a medium heat and sauté the onions until they are transparent, add the red bell peppers and sauté for 1 minute or two, add the garlic and cook until the onions have a nice light golden brown color. Add the kale and all the seasonings and sauté until the kale is soft not withered, about 2 minutes. Toss everything together in your sauté pan. Add everything to the bowl of pasta and toss to incorporate all the ingredients with the pasta. I love olive oil, so I drizzle just a bit more at the end. You can also add a little more salt or red pepper flakes if you like.