Pear Super Salad with Raspberry Dressing
yields: 1 serving
E: We resurrected this salad recipe from a few months ago. This was before I stopped eating dairy products and meat. I would still make this salad, but I would add some walnuts, and maybe some stonefruit like nectarines and maybe some apples, and a tiny bit of thinly sliced red onions. That’s the beauty about salads, you can add whatever you like.
Kale-Basil-Parsley Pesto with Toasted Nuts
E: I got home around 7:10 pm today. I didn’t have to cook because I have spaghetti and fajita leftovers. But I was in the mood for a vegetarian dish that incorporated kale. I got the idea to make this recipe once I saw the pine nuts in my pantry. I haven’t made pesto in over four years, so I kinda forgot how to make it. I started googling kale pesto and I found several recipes that used kale instead of basil and walnuts instead of pine nuts.
One recipe from epicurious from Fifty Shades of Kale, by Drew Ramsey, M.D. and Jennifer Iserloh mentions that kale-walnut pesto has high amounts of folate capable of producing a pound of serotonin in one hour- which they say translates into good sleep and a smile in the morning. Umm. .. sold!
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.
Huevos Rancheros – Lite
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.
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!
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.
Grilled Fish Tacos (Mahi-Mahi) with Salsa
E: We are still watching NBA playoffs at our house. This Saturday we had my hubby’s brothers come watch the game with us. My sister-in-law Jocelyn was going to bring some guacamole, so she inspired me to make fish tacos. These turned out so delicious. I found the recipe on chow.com. The fish and slaw were slightly modified, I improvised a little with the recipe to make it more my taste. I also made a delicious salsa which was perfect with the fish.
[The salsa can also be used as a marinade. However, I decided not to put spice on the actual fish other than the little bit of cayenne because my sister-in-law is very sensitive to spicy foods.]
I served these with mexican rice and a grilled corn salad (lemon, parmesan, olive oil, salt and pepper). This was the main meal. I also made beef taquitos as an appetizer that could have been eaten with the guacamole my sister Jocelyn made. The fish tacos would have been enough, but you just never know. My mom taught me that it’s always better to make more food, than not enough. I love that about Mexican households, the people are so hospitable. I want to make people comfortable, and not leave my house hungry. So we had a feast.
We had a great time. I think it helped that the Warriors swept the Pelicans. Off we go to round 2 of playoffs. I think these tacos are great for any taco tuesday, or for cinco de mayo coming up. Buen provecho.
Baby Bellas, Super-greens and Poached Egg
yields: 1-2 servings
E: A super simple breakfast. Some greens, some mushrooms, a perfectly poached egg. Yum. Top with siracha. Enjoy.