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Breakfast, Clean Recipes, Gluten-Free, Recipes, Semi-Vegetarian

Protein Packed Mexican Style Eggs

September 9, 2015

Protein Packed Mexican Style Eggs

E: I knew I was going to have a long-day today and possibly skip lunch. I started off with this baby. I used small organic eggs. We bought a 5 dozen pack from Costco, but the eggs are smaller than usual. I had salsa on hand as I usually do. If you don’t already have that then you are going to want to make that first which may take time. I ate these eggs with half a piece of toast and some papaya. It’s much like huevos rancheros without the tortilla and more egg whites for extra protein. Hope you like. 

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Breakfast, Clean Recipes, Gluten-Free, Paleo, Recipes, Semi-Vegetarian

Summer Frittata

September 7, 2015

Summer Frittata

Serves 2

E: It’s Labor Day Weekend! I hope you had the chance to do absolutely nothing. Sam and I went furniture shopping and we picked up a few things for our Kauai trip. I got a cool hat. I did not run or lift weights, and I feel very guilty about it. But at the same time, I don’t remember the last time that I slept in until 10:30 am. I actually woke up after Sam, which rarely happens. Usually I’m back from my run, and have gotten started on breakfast by the time he gets up. Anyways, I’m glad I was able to escape from my work-life and relax on this extended holiday weekend.  

I made this frittata in about 15 minutes. I start it off on the stovetop then finish it off in the broiler. It is savory and sweet from the cheese and warm juicy cherry tomatoes. Enjoy it with some coffee and your favorite toast. 


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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Meat, Poultry, Recipes

Spaghetti Sauce a la Tricarico

August 31, 2015

Spaghetti Sauce a la Tricarico

E:  Although this is a “spaghetti sauce” it’s technically more like a bolognese sauce, except it doesn’t come from bologna. My husband’s grandmother gave this recipe to my mother-in-law (MIL). Grandma likely learned it from her MIL who was a first generation Italian immigrant from Tricarico, Province of Matera, in southern Italy. After comparing marinara recipes from various sources, I learned that southern-Italy uses more ingredients than northern Italy.

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Meat, Paleo, Poultry, Recipes, Semi-Vegetarian, Soups, Soups & Salads

Esme’s Turkey Chilli

August 30, 2015

Esme’s Turkey Chilli

Serves 6+

slow-cooker
(4 hours cook-time)

 

E: It’s Sunday, and I am not feeling well. I went on a run this morning and ten minutes in I got a migraine. My head started throbbing and I started to lose my vision. I made it back home and immediately iced my head, and closed my eyes. A few hours later Sam helped me pull myself together. He went to get me aspirin, and some lunch. I decided to make this chilli which takes about 30 minutes to make if you don’t think about the 3.5 hours it sits in the slow cooker without supervision. We had it for dinner, and we will have it tomorrow as well. This is my original recipe, and I hope you like it. I added brown rice this time, because it reminds me of albondiga soup which always brings me comfort.

 

During my time “relaxing” I caught up on some blogging. I’m going to get ready for a new day tomorrow, and hope this migraine and tension headache goes away.


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Breakfast, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free

Huevos Rancheros- Lite

August 30, 2015

Huevos Rancheros – Lite

Serves 1

 

E: Everyone loves huevos rancheros. I eat a healthier and simpler version though. I substitute sour cream for greek yogurt, leave out the re-fried beans and mexican-rice, use organic eggs, organic corn tortillas, avocado oil, leave out the cheese and top with whatever leftover homemade salsa I have on hand, without preservatives. However, I’ve included the optional add-ons I’ve excluded for the authentic mexican recipe.  

Just thinking about it makes me want to go and eat this right now. I just love a perfectly cooked egg with the salsa and guac. So good.

A note on the optional beans: I rarely have time to make beans the correct way: soaking them overnight then boiling them at low temperature with onion, garlic and salt. When I do make beans, I use beans from my parent’s farm in mexico called “flor de mayo.” It’s a light pale and smaller bean. They are also organic and taste great. When I do have freshly boiled beans, they are without a doubt, added to my dish. Except I either don’t fry them, or if I use either avocado oil or coconut-oil, a trick I learned from my sister Sandra. On days when I don’t have freshly boiled beans I use canned organic beans. I usually have canned black or cannellini beans, in stock. Depending on what I’m feeling that day, I’ll just rinse them blend them with water, and heat them  up in the microwave with some salt, pepper and cumin.  

 

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Apps, Clean Recipes, Dairy-Free, Dips and Salsas, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Semi-Vegetarian, Vegan, Veggie Appetizers

Esme’s Chunky Guacamole

August 30, 2015

Esme’s Chunky Guacamole

E: We loooove avocados! Sam’s parents gave us an avocado tree as a housewarming present. We are considering planting a second-type of avocado tree, and one that is not a dwarf like the one we currently have. I cannot wait until we have them in stock. The obvious thing to make with avocados is guacamole. However, once we have them in stock I’ll be exploring with avocado soup, avocado ice cream, and other weird recipes I’ve come across.

 

For now, this particular recipe for guacamole is my default. I make this recipe for special occasions, or for get-togethers. I should warn you that I make my guacamole in a molcajete using the tejolote (mortar and pestle). You should too, you will not regret it. If you don’t have one I’ll provide substitute instructions.

 

This last friday night, I prepared this guacamole recipe along with a pico-de-gallo, and grilled zucchini from the garden. I served it with whole-grain crackers and a raspberry margarita. Glorious.

 

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Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Salads, Semi-Vegetarian, Soups & Salads, Vegan

Broccoli Salad with Sesame Dressing

August 27, 2015

Broccoli Salad with Sesame Dressing

E:  One way to get back on track with your health goals is to make this salad. Broccoli is a superfood. It fights cancer, maintains your metabolism, serves as a detoxifier, is filled with fiber, lowers cholesterol, protects your eyes, it is extremely high in vitamin C, has calcium, potassium, vitamin A, vitamin B-6, magnesium, folate, and many more. Studies show eating broccoli decreases obesity, diabetes, heart disease, promotes healthier complexion and hair, increase energy and weight loss. It’s great steamed, roasted, in a soup, raw with yogurt dip.

My mother-in-law gave me this recipe. She made it for a get together once and I fell in love. I love the crunch of the peanuts/ pumpkin seeds and raw broccoli; and the acid from the rice vinegar. I like eating broccoli in a form different than typical steamed with salt and pepper. It’s Sam’s favorite vegetable, specially when I make it with beef- ha! 

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Breakfast, Clean Recipes, Gluten-Free, Recipes, Semi-Vegetarian

French Omelette with Tomatillo and Avocado

July 19, 2015

French Omelette Topped with Tomatillo Salsa and Avocado

 

E: This is a lazy Sunday morning. I’m catching up on some food blogging and doing chores around the house. I’m getting ready to go to Mexico next friday with my sister, her hubby and my parents. I’m so excited.  One of the towns near my mom’s hometown was recently flooded by a dam that broke. My aunt’s home was rendered uninhabitable and she lost everything. I am going through my closet to see what I can bring with me to donate.  I’m looking forward to seeing my mom’s family and also visiting with my dad’s parents. They are the only grandparents I have left and it makes me sad I don’t see them or know them enough. It will be a great trip, I know it. 

Anyways, as I was doing some of my chores I started craving this omelette. The french omelette is like a crepe, it’s thin and you fold it in as it cooks. I like the savory parmigiano-reggiano inside. I topped this french omelette with some homemade tomatillo salsa and some avocado. It is light and healthy. If you don’t already have tomatillo salsa, you would want to make that first.

I first experimented with french omelettes when I was watching a cooking episode with Julia Child and Jacques Pepin. The entire 30 minutes episode was about cooking eggs for breakfast. They each shared how to make scrambled eggs, french omelettes, poached eggs, sunny side up eggs, etc. It was actually very educational. Plus how can you not like Julia and Jacques’s accents. 

Anyways, for my hubby’s omelette I used 3 eggs as the recipe suggests. However, for mine I only used 1 egg and an additional egg white, less cheese and more avocado. I love avocado. We planted an avocado tree and can’t wait until the day I can just pick them from our backyard.

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Clean Recipes, Main Meals, Recipes, Semi-Vegetarian

Summer Penne Pasta with Sweet Heirloom Pear and Cherry Tomatoes

July 18, 2015

Penne with Yellow Pear and Cherry Red Heirloom Tomatoes

 

E: Well summer is officially here. I harvested some tomatoes from our garden today. This is the first year we have a garden, we moved into our house last year. I planted about five different types of tomatoes in March. The garden is on a drip system, so there are weeks that go by without anyone tending to the garden. I was pleasantly surprised to see the pear tomatoes were sweet and ripe. I hadn’t planned to make dinner, but once I had these delicious homegrown, organic heirloom tomatoes I decided to whip up a quick veggie pasta meal. I love the warm tomatoes, mozzarella that is not really melted but almost, and the simple olive oil sauce with garlic and cheese. It’s better than any marinara sauce if you ask me. yum yum yum… Continue Reading…

Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Meat, Poultry, Recipes

Chicken Chile Verde

July 17, 2015

Chicken Chile Verde

 

E: I used my “vaporera” the pressure cooker my mom gave me as a wedding gift. You can also make this in a slow cooker at 4 hours on high. Chile Verde is usually made with pork meat but I decided to use chicken instead. Nothing against pork, it’s just that I normally buy chicken in bulk. You can add crema mexicana on top and some cilantro for garnish. Eat with warm tortillas rolled up into a taquito and dip for sauce. Or you can serve it along with mexican brown rice like I did here. 


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