Sweet Vegetable Slaw

This is an incredible recipe that I created last night using ingredients from my refrigerator and pantry.  I opted for a unique combination of cashew butter, balsamic vinegar, agave nectar, Greek plain yogurt, pine nuts, Chinese mustard, cinnamon and dulse flakes gently tossed among a ‘slew’ of spiraled zucchini, squash, mango, carrots and cabbage with my Joyce Chen Spiralizer…This sweet n’ savory slaw will have your taste buds dancin’ at your first bite.


Ingredients

  • 1 cup shredded red cabbage
  • 1 mango, peeled and diced
  • 1 zucchini, shredded
  • 1 yellow squash, shredded
  • 1 cup green beans, cut in half
  • 1 red bell pepper, sliced
  • 1/3 cup shredded carrots
  • 4 Fresh basil leaves, finely chopped
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. Chinese mustard
  • 1 cup Greek plain yogurt
  • 1 Tbsp. agave nectar
  • 1/4 cup pine nuts, crushed
  • 1 Tbsp. cashew butter
  • 1/4 tsp. cinnamon
  • 1 Tbsp. dulse flakes
  • Sea salt and pepper, to taste

Directions

  • Using the Joyce Chen Spiralizer, spiral all vegetables.
  • In a large bowl, combine the first eight ingredients.  Gently toss.
  • In a separate small bowl, whisk together the following nine ingredients.  Transfer mixture to a small saucepan and heat over medium heat for 3-4 minutes; stirring frequently.
  • Remove from heat and slowly pour over vegetable and fruit mixture.  Gently toss.
  • Serve warm or chilled.
  • Enjoy!
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John Boos, O How I Love Thee…

Honestly, I’ve fallen in love with a cutting board…

The John Boos Cutting Board, that is…and O, how fine it is!

Now, this isn’t just any ol’ cutting board, aside from the fact that it’s incredibly well crafted and aesthetically pleasing to the eye, this John Boos cutting board can handle anything you desire.  The best part? It’s reversible…yes, you’ve heard me correctly, the easy to grip side hand grips allow you to flip the cutting board and start chopping right away on the other side.  I opted for the Maple Board as I think the wood  looks incredibly beautiful on my counter top.  This professional cutting board is cream finished with beeswax and used in many fine restaurants all over the country…now, who wouldn’t love one of these babies in their kitchen?

Today I was hard at work in my tiny kitchen…chopping, dicing, slicing…you name it, I did it!  That’s why good ol’ John Boos came in handy.  I opted for a vegetable stew to warm me up on this chilly December day.

Hearty Chickpea n’ Veggie Stew


Ingredients

  • 2 cups green beans, trimmed and cut in half
  • 2 cups onion, sliced
  • 2 tsp. garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 2 large zucchini, cut into 1″ cubes
  • 2 yellow bell peppers, sliced
  • 1 medium eggplant, cut into 1′” cubes
  • 2 sweet potatoes, cut into 1/2″ cubes
  • 1 3/4 cup all natural tomato sauce
  • 1/4 cup olive oil
  • 1 cup low-sodium vegetable broth
  • 4 fresh basil leaves
  • 1 bay leaf
  • 1/4 tsp. chili powder
  • 1/4 tsp. cinnamon
  • Sea salt and pepper, to taste

Directions

  • In a large stock pot, add onions, olive oil and garlic.  Cook for 2 minutes.
  • Add all remaining ingredients and cook, covered, on low heat for 6-7 hours or until vegetables are tender.
  • Enjoy!

Swordfish Kabobs

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This past weekend, I decided to heat up the grill and make fresh fish kabobs before the weather starts to  cool.  For some reason, kabobs remind me of the summertime and BBQ’s on my parents back deck after a long day at the beach.

Well, this past weekend sure came close to the same flavors and tastes that I get when I’m grilling at the beach, however, a grill in Manhattan just simply isn’t the same.  But, I knew what I was getting myself into and sure enough these kabobs turned out perfect! I visited the Union Square Market on Saturday morning bright and early to ensure I had a nice selection of fish to choose from.  Sure enough, as I passed the fruits and veggies, the freshly picked flowers, the pumpkin pies and current scones, I stumbled upon my favorite fish guy–and what was on the special, might you ask? Swordfish. Perfect, I thought and went ahead to purchase myself a fabulous swordfish steak-yum.

I decided to make the kabob recipe off the top of my head and choose whatever fruits and veggies I stumbled upon at the market.  I breezed past a bunch of red bell peppers-check, shallots- o yes, oranges- so deliciously fresh, sweet potatoes- without a doubt and fresh basil- an ‘Amie’ must.

Not having skewers in my little Manhattan apartment, I set out on a mission to Chelsea Market and found a  set of skewers — just perfect for my fresh swordfish.  After traveling across the city in search of my kabob ingredients, I fired up the grill and had a mini kabob party: me, myself and the lil kabobs.  Not bad for a Saturday night, huh?

Ingredients

  • 2 lbs. swordfish steaks
  • 2 red bell peppers
  • 2 Tbsp. grain mustard
  • 2 Tbsp. balsamic vinegar
  • 1 shallot, minced
  • 1 lb. sweet potatoes
  • 2 small oranges, sliced
  • 1 tsp. agave nectar
  • 2 Tbsp. olive oil
  • Handful of fresh basil, finely chopped
  • Sea salt and pepper, to taste
  • Skewers

Directions

  • Preheat grill.
  • Cut swordfish into 1 inch cubes.
  • Combine mustard, olive oil, shallot, agave nectar, sea salt, pepper, balsamic vinegar and basil; mix well.
  • Coat swordfish cubes with mustard mixture.
  • Cover and refrigerate for 1 hour.
  • Cut sweet potato, red peppers, shallot and orange slices into ‘skewer-friendly’ pieces.
  • Thread fish, sweet potato, red bell peppers, orange wedges onto skewers.
  • Place skewers on the grill over low heat; cook for 20 minutes or until fish flakes easily with a fork.
  • Baste fish and vegetables with marinade when skewers are turned.
  • Enjoy!

Baked Tuna Peppers

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This recipe is easy to prepare and tastes delicious.  Simply fill a bell pepper with tuna salad and bake!

Ingredients

  • 4 Bell Peppers (Red, Yellow, Orange, Green)
  • 1 can tuna
  • 1/3 cup Greek yogurt
  • 2 tbsp. hummus
  • 1/4 cup shredded carrots
  • 2 celery stalks (finely chopped)
  • 1/3 cup dried cranberries
  • 1/4 cup crushed peanuts
  • Dash of Nu-Salt and pepper, to taste

Directions

  • Pre-heat oven to 325
  • Combine canned tuna, Greek yogurt, hummus, chopped celery, dried cranberries and shredded carrots.  Mix well.
  • Add tuna mixture to hollowed out bell peppers
  • Top with crushed peanuts
  • Place onto a baking sheet and bake in the oven for 20 minutes
  • Enjoy!

Sardine Melt

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Now, don’t get grossed out by this recipe because I assure you, if you give these little canned babies a try—you’ll be thanking me, not only because of their amazing taste but because of the nutritional punch that they pack, as well. 

I have recently been purchasing sardines for their rich Omega 3’s, which helps our bodies maintain muscle.  Moreover, they are a good source of vitamin D, Calcium, vitamin B12, and protein!  Not to mention low in mercury, making they a smart choice for pregnant women.  If you are not fond of the flavor, try soaking the sardines in vinegar for 30 minutes; I find this helps eliminate the fishy taste. 

I came up with this cute little spin off of a tuna melt and decided to incorporate my sardines.  The flavor is amazing and this will surely become a lunch staple for me.

Ingredients

  • 1 can Sardines (no salt added)
  • Bread/Wrap/Crackers of Choice
  • Kale (or any leafy green veggie)
  • Mustard
  • Greek Yogurt
  • Celery (chopped)
  • Bell Pepper (chopped)
  • NuSalt and Pepper to season
  • Chopped Onion
  • Fresh Basil (Chopped)
  • SoyaKaas Gluten Free/Dairy Free Cheese