Salmon Stuffed Sweet Peppers

We’ve all seen my tasty stuffed tomatoes, however, after purchasing a few yellow and orange peppers at Whole Foods earlier this week, I opted for a  stuffed pepper recipe that includes my favorite canned salmon from Trader Joe’s.  This is a quick n’ easy recipe that tastes just minutes to prepare and pop into the oven for a savory side dish or meal anytime of the day.

Ingredients

  • 1large yellow or orange bell pepper
  • 1/4 cup Greek plain yogurt
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. nutritional yeast
  • 1/4 cup gluten-free breadcrumbs
  • 2 Tbsp. hazelnuts, ground
  • 1 teaspoon lime juice
  • Pinch of chili powder
  • Pinch of cayenne pepper
  • 1 can Trader Joe’s salmon, drained
  • Sea salt and pepper, to taste
  • 1/4 cup rice cheese, grated

Directions

  • Preheat oven to 350 degrees.
  • Cut off top of each pepper, scoop out insides and discard.
  • Combine all ingredients (except rice cheese) into a mixing bowl; mix well.
  • Stuff mixture into hollowed peppers.  Sprinkle with rice cheese.
  • Bake for 25-30 minutes or until bubbly and golden brown.
  • Enjoy!

Zesty Macadamia Bison Balls

Earlier this week, I met with one of my clients and I decided to introduce her to bison…we purchased freshly ground bison from Whole Foods Market and went back to her apartment to create some tasty bison balls! After scouring her fridge, I came across freshly ground nut butter and opted to add that to the ingredient listneedless to say, I was yearning for a bison ball and decided to whip them up in my little kitchen last night! I used freshly ground macadamia nut butter and a few other fabulous ingredients that I had in my fridge…the result: Amazing.

Moving forward, I will always make a note to add nut butter to my bison balls, hehe…it added the perfect texture and taste…it was beyond delish!  Just be sure the nut butter is softened before you create these balls as the softness of the nut butter combines perfectly with the other ingredients.

Now I can’t wait to try this recipe with other nut butters…almond, peanut, cashew…O My! I’ve got some exciting ideas for other nut butter balls…coming soon!

Ingredients

  • 1/2 lb. ground bison
  • 2 Tbsp. natural macadamia nut butter (softened)
  • 2 tsp. lime zest
  • 2 tsp. lime juice
  • 1/2 tsp. chili powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground pepper
  • 1 Tbsp. balsamic vinegar
  • 1/4 cup gluten-free oats
  • 1/2 cup fresh spinach, chopped
  • 2 tsp. fresh cilantro, finely chopped
  • Optional Toppings: Nutritional yeast, salsa, Greek plain yogurt

Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients.  Using hands, mix well until all ingredients are well combined.
  • Spoon bison mixture into balls (or patties) and place onto a baking sheet lined with parchment paper.
  • Place into the oven and bake for 25-30 minutes; flipping the tray after 15 minutes.
  • Remove from oven.  Sprinkle with nutritional yeast.
  • Serve warm with salsa and Greek plain yogurt for dipping.
  • Enjoy!

In The News This Week…

Bloom is off organic grains; Prices down, but growers optimistic

SONY boss asks theater owners for healthier snacks

Celiac Disease: What Foods Are Allowed, How To Shop, Dine Out

Food To Fuel Your Workouts

Not All Power Bars Provide Good Nutrition

Seaweed Fights Obesity

10 Secret Stressors

6 Natural Remedies That Really Work

And, the best news of the week: Congrats to my Mother for earning the Teacher of The Year award at her school!  I love you, Mom…Happy early birthday!



Homemade Ketchup

Here is a fabulous recipe that I use to top my bean burgers and use as a dip with my veggie fries…this ketchup is a health alternative to the store bought, processed ketchup brands that are full of sodium, additives and HFCS!

Ingredients

  • 2 tsp. stevia
  • 1 (6 oz.) can organic tomato paste
  • 2 medium Roma tomatoes, diced
  • 1/4 tsp. dried oregano
  • 1 tsp. freshly squeezed lemon juice
  • 1/4 tsp. dried cilantro
  • 1/8 tsp. curry powder
  • 1/2 tsp. brown rice miso paste
  • 1 tsp. of white balsamic vinegar
  • 1/2 tsp. nutritional yeast
  • 1 tsp. flax seeds
  • Dash of sea salt and pepper, to taste

Directions

  • In a medium sized bowl, combine all of the above ingredients. Whisk together until fluffy texture.
  • You can also use a hand electric mixer; this will ensure a whipped ketchup consistency.
  • Enjoy!

Dark Chocolate Vegetarian Chili

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Adding chocolate to your chili? Yes, you read the title correctly.  Did you know the polyphenols and flavonoids in chocolate can lower your risk of heart disease by 20% and keep LDL (Bad) cholesterol from oxidizing into an artery-damaging form?

Semisweet and dark chocolate have more beneficial compounds than other chocolates so toss in a healthy dose of antioxidants into your chili recipe.

Simply add a chunk of your favorite dark or semisweet chocolate (or 2/3 cups of chocolate chips) to your chili; continue to cook and  stir frequently until chocolate is completely dissolved.

Here’s a tasty Heart Healthy Chili recipe of mine that is perfect for a cold January day like today.

Ingredients

  • 2 Tbsp. olive oil
  • 1 (15 oz.) can green chilies
  • 7 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 1 large sweet onion, chopped
  • 1 (15 oz.) can Organic tomato sauce
  • 2 large fresh Roma tomatoes, diced
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 can chick peas, drained and rinsed
  • 4 Tbsp. chili powder
  • 1/4 cup dark chocolate or semi-sweet chocolate chips
  • 3 Tbsp. dried cilantro
  • 1/8 tsp. allspice
  • 1/8 tsp. cloves
  • Sea salt and pepper, to taste
  • Optional Toppings: plain Greek yogurt, nutritional yeast, ground flax seeds

Directions

  • In a large stockpot over medium heat, add oil; let warm for about 1 minute.
  • Add green chilies, garlic, red bell peppers and onion; saute until onions are translucent.
  • Stir in chili powder, chocolate chips, cilantro, allspice and cloves.  Slowly add diced tomatoes and tomato sauce; simmer for 20 minutes.
  • Add all beans; continue to cook for another 25 minutes.
  • Transfer chili to bowls and serve warm;  season with sea salt and pepper, to taste.
  • Enjoy with a dollop of plain Greek yogurt and a sprinkle of nutritional yeast and ground flax seeds.


Cauliflower Cakes


Well, let’s just say I’m on another kick…and this time it’s with cauliflower.  Yes, I had a fabulous date last night with a head of cauliflower…are you jealous?  Yummy; this sweet, milky, almost nutty cruciferous vegetable is at its prime right now (from December thru March) when its in season and most plentiful at local farmers markets and food stores. Cauliflower tops the charts for vitamin C and is also a good source of vitamin K, folate and dietary fiber…perfect for this time of the year when you need to keep your immune system strong and healthy.

Last night, I created a fabulous gluten-free dinner for myself using a beautiful head of cauliflower that I recently purchased at Whole Foods Market.  The combination of fresh cauliflower, avocado and basil added the perfect touch of sweetness with a sharp twist from the onion and crushed red pepper.

Ingredients

  • 4 cups cauliflower florets, broken
  • 1/2 ripe avocado, mashed
  • 3/4 cup egg substitute
  • 4 Fresh basil leaves
  • 1/4 cup sweet onion, sliced
  • 1 tsp. fresh lemon juice
  • 1 tsp. baking powder
  • 1 Tbsp. soy flour
  • Pinch of crushed red pepper flakes
  • Pinch of turmeric
  • Sea salt and pepper, to taste

Optional Toppings

  • Greek yogurt
  • Nutritional yeast
  • Organic tomato sauce

Directions

  • Place all ingredients in a food processor or blender; blend until consistency resembles a batter.
  • Mold dough into cakes measuring about 5 inches wide.
  • Heat a skillet over medium heat; spray with cooking spray.
  • Cook for 3 minutes or until brown; flip and cook other side.
  • Serve with a dollop of Greek yogurt, tomato sauce and a sprinkle of nutritional yeast.
  • Enjoy!

In The News This Week…

Food allergy suffers find socializing tricky

Gluten-free sourdoughs might benefit from egg-white foam

Pomegranates seen as breast cancer blockers

Virginia commuters to get Farm Fresh discounts

Kids like veggie choices, but may not eat them

Don’t forget about my 10% off Open Sky discount when you enter the code: REDESIGN

Good throughout all of January.

Happy Shopping!

Homeade n’ Hearty Gluten-Free Pizza

Last night I created a homemade gluten-free, dairy-free veggie pizza that had my taste buds dancin’ for more…it was fabulous (to say the least).  Here are the easy and delicious recipes for my pizza crust, sauce and topping.

Gluten-Free Pizza Crust

Ingredients

  • 1/4 cup rice milk
  • 2 large eggs or egg substitute
  • 1/3 cup cornstarch
  • 2/3 cup rice flour
  • 1 tsp. salt
  • 1/4 cup ripened avocado, mashed and slightly melted

Directions

  • Preheat oven to 400 degrees.
  • In a large bowl, beat together milk and eggs.  Add flours and salt.  Slowly add in avocado.
  • Transfer mixture to a 12 inch circle on a baking sheet or round pizza pan. Be sure to leave a thicker crust along the outsides to keep the sauce and vegetables from running onto the pan.
  • Top with sauce and vegetables of your choice (see below).
  • Bake for 25-30 minutes or until pizza is golden brown and fully cooked.

Gluten-Free Pizza Sauce

Ingredients

  • 1 (8 ounce can) organic tomato sauce
  • 4 fresh basil leaves, finely chopped
  • 1/2 cup sweet onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 Tbsp. agave nectar
  • 1/2 tsp. sage

Directions

  • In a large bowl, combine all above ingredients and mix well.
  • Spread evenly atop unbaked crust.
  • Top with the following or any toppings of your choice:

Pizza Toppings

  • 1 Tbsp. ground flax seeds
  • 2 Tbsp. Nutritional yeast
  • 1 Fresh small zucchini, sliced
  • 1 Fresh small summer squash, sliced
  • 1/4 cup Fresh button mushrooms, sliced
  • 2 Fresh red peppers, diced

Simply add any or all of the above toppings to your pizza.  I enjoy sprinkling nutritional yeast and ground flax seeds atop my pizza…it adds a perfect nutty, cheese-like taste without the dairy!

Now that’s what I call a seriously delicious (and healthy) New York pizza!  Enjoy.

Cha-Cha-Cha Chia Chips

chips

Last night I had a bit of fun with my new chia seeds. Do you remember those commercials from the 90’s for the chia pets? Who would have thought chia seeds were a superfood and incredibly good for you?  For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico.  It was known as the ‘running food’ and was used as an energy endurance source dated as far back as the ancient Aztecs.

Chia is a source of protein, rich in calcium and the richest vegetable source for the essential omega 3 fatty acid.  After researching chia seeds and their benefits, I decided to incorporate them into a tasty chip recipe, which is simple and easy to prepare.  These healthy chips pair perfectly with a dollop of guacamole, salsa and Greek yogurt!

Ingredients

  • 1/3 cup chia seeds
  • Gluten-free or Whole Grain tortillas
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. grain mustard
  • 1 Tbsp. lemon juice
  • Sea salt and pepper, to taste
  • Dash of chili powder
  • Olive Oil

Directions

  • Preheat oven to 350 degrees.
  • Spread tortillas in a single layer on a nonstick baking sheet lined with parchment paper.
  • In a bowl, combine chia seeds, chili powder, sea salt, pepper, nutritional yeast, mustard and lemon juice; mix well.
  • Slice tortillas into triangle shapes.
  • Brush each tortilla with olive oil and sprinkle mixture over triangle pieces.
  • Bake for 5-10 minutes or until tortillas are brown and crispy.
  • Enjoy dipped into guacamole, Greek plain yogurt or salsa!