NOW THAT'S A WRAP!!

Southwest Black Bean and Cabbage Wrap

with

Sweet Corn, Avocado and Nopales Salad

 

 

Today is Saint Patrick's Day, and I know what you're thinking!! 

Where's the Corned Beef? 

Well, I decided to stay true to "Meatless Mondays" and stay on track. This dish was inspired from a request on line, so keep them coming:)

 



 

 

 

 

 

 

 

 

 

 

1 (15-ounce) can Black Beans, rinsed and drained

1 Egg (or, you can keep this dish “Vegan” and use a Flax Seed Slurry)

1/4 Cup Yellow Onion, small diced

1/2 Cup Brown Rice Bread Crumbs (Why? Because they are “Gluten-Free”)

1/2 Cup Quinoa, cooked

1/4 Cup Tomato, puree

1 Teaspoon Garlic, fresh, chopped

1 Teaspoon Cumin, powder

1 Teaspoon Chipotle Paste, or 1/4 Teaspoon Chipotle, powder  

1 Tablespoon Cilantro, fresh, chopped

1/2 Teaspoon Sea Salt

 

In a medium size mixing bowl, incorporate all the ingredients together and form

patties. I usually use a large ice cream scoop so that the portions are uniform.

 

In a medium size sauté pan, with a small amount of olive oil, sear each patty on high heat for approximately 2 minutes on each side.

 

Slightly steam 2 pieces of Napa Cabbage for 20 seconds and wrap the Black Bean patties  with it.

 

Sweet Corn, Avocado and Nopales Salad

 

2 Cups Sweet Yellow Corn, off the cob or frozen and thawed

1 Cup Avocado, small diced

1 Cup Nopales, cooked and julienned

1/4 Cup, Red Bell Pepper, small diced

1/4 Cup, Green Onion, sliced

1 Teaspoon Serrano Pepper, minced

1/4 Cup Cilantro, fresh, chopped

2 Tablespoons Olive Oil

1/4 Cup Apple Cider Vinegar ( Lime or Lemon Juice are great alternatives )

Sea Salt to taste

 

In a mixing bowl, combine all the ingredients together and mix lightly so that the avocado keeps its shape.

 

Top each wrapped patty with as much Corn and Avocado salad as you wish.

 

-IT'S DELISH

 

 

 

 

 

GOING CUCKOO FOR COCAO CAKES!!

WARM PERUVIAN CHOCOLATE AND CHIPOTLE CAKE

 

Over the past few months, I have really enjoyed incorporating Peruvian Chocolate into many of my dishes. I started out experimenting with a few different sauces, from sweet to savory. One of my favorites was preparing a Mango and Peruvian Chocolate BBQ sauce that was glazed on chicken. It was almost like a traditional Mole, but with 8 less ingredients.

 

As the weather started getting colder, I decided that we needed something more comforting to keep us warm. A Smoked Pepper and Peruvian Hot Chocolate became a winner, but I wanted something different. A dish that could be served year round with the hint of cinnamon, sweet agave nectar and a bit of spice. I had the answer and now it's yours!!

 

  

 

 

 

 

Dried Cinnamon Sticks



 



 

Chipotle Peppers aka. ( Smoked Jalapenos )

 

 

Whole Cocao Beans

 

 

1/2 Pound Butter, unsalted, melted

1 Cup Turbinado Sugar

1 Cup Agave Nectar

2 Eggs, whole

4 Eggs, whites

2 Cups "Gluten Free" Oat Flour ( You can grind your own flour with whole cut oats )

1/2 Cup Cocao, powder

1/4 Cup Blackberries, fresh or frozen

1/4 Teaspoon Chipotle, powder

1/4 Teaspoon Cinnamon, ground

1 Teaspoon Sea Salt

1 Teaspoon Vanilla, extract

1/4 Teaspoon Xanthan Gum

 

In a small mixing bowl, add all of the dry ingredients together. In a separate bowl, whisk the eggs, butter and vanilla together for 1 minute.

 

Incorporate the dry ingredients with the wet ingredients and mix well.

 

In a seasoned baking dish, add the mixture and bake at 350 degrees for approximately 30-45 minutes. I like to bake in smaller vessels as shown in the picture. This not only will shorten the cooking time, but create a beautiful presentation.

 

Have fun, and get creative!!

 

 





STOP COUNTING CALORIES!!

5-SPICE AND ALMOND CRUSTED SALMON

 

It's always a pleasure sharing a class, and this week I had the opportunity to work with the clients of ONE FITNESS CAMP, located in Park City, Utah. This camp not only showed me the passion that they have, but how to shed the extra pounds, and jump start the need for a healthier lifestyle. 

 

As you may already know, I believe in the 80/20 approach to health and wellness. 80% (Clean Natural Foods) and 20% (Safe Guided Fitness). Considering that the members of ONE FITNESS CAMP were training so hard, I decided to guide them through this energy boosting dish.  

 

  

 

FRESH MANGO AND PINEAPPLE RELISH

 

 

1 Cup Pineapple, fresh, small diced

1 Cup Mango, fresh or frozen, small diced

¼ Cup Red Onions, small diced

¼ Cup Red Bell Peppers, small diced

½ Teaspoon Jalapeno, minced

2 Tablespoons Cilantro, chopped

1 Tablespoon Sweet Thai Chili Sauce

1 Tablespoon Lime Juice

1 Tablespoon Canola Oil

1 Tablespoon Fish Sauce- Omit if you're vegetarian. This relish goes great with Tofu!!

 

5-SPICE ALMOND CRUST

 

 

1 Cup Brown Rice Cereal, ground
¼ Cup Almonds, toasted, ground
1 Teaspoon Chinese 5-Spice
¼ Teaspoon Sea Salt
1 Teaspoon Parsley, chopped fine

 

4 ounces Salmon, wild, or substitute Tofu
1 Tablespoon 5-Spice Almond Crust
1 Teaspoon Dijon Mustard ( Brushed on Salmon before crust is added )

-Sear Salmon in olive oil, crust side down for approximately 2 minutes. Transfer to a 350 degree oven for 10-12 minutes and serve with 2 Tablespoons of Mango and Pineapple Relish.

 

 

 

 

 

 

 

 

 

 

 

 



 



 

 



SPRING NEVER ENDED!!

CRISP CONFETTI VEGETABLE AND KALE SALAD

 

Yes, it's true!! This coming weekend is time to put our clocks forward, and aprons on. I love this time of year, and so do your local farmers. 

 

 

2 cups Kale, steamed (30 seconds)

1/4 cup Red Quinoa, cooked

1/4 cup White Quinoa, cooked

1 cup Green Cabbage, shredded

1/2 cup Red Onion, diced

1/2 cup Red Sweet Bell Pepper, diced

1/2 cup Carrot, shredded

1/2 cup Celery, diced

1/4 cup Pecans, toasted and chopped

2 tablespoons Parsley, chopped fine

3 tablespoons Olive Oil

1/4 cup Apple Cider Vinegar

1/4 teaspoon Stevia

and of course- a dash of Crushed Red Chili Flakes:) 



ENOUGH WITH OATMEAL!!

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.
Read more at http://www.ksl.com/?nid=1105&sid=25156481#3gotvziwljRTH3gL.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.
Read more at http://www.ksl.com/?nid=1105&sid=25156481#3gotvziwljRTH3gL.99

 

 

TOASTED COCONUT-CHERRY AND WARM QUINOA CEREAL

 

I agree, there is only so much oatmeal that one can eat. We all know the benefits, but what if there was a substitute?

 

 

 

 

2 cups Almond Milk, plus more for serving

1/2 cup Coconut Milk, low fat

1/2 cup Red Quinoa, rinsed

1/2 cup White Quinoa, rinsed

1/8 teaspoon Cinnamon, ground

1/4 teaspoon Stevia, powder

1/4 teaspoon Vanilla, extract

1 cup Cherries, fresh,dried or frozen

1 tablespoon Coconut, shredded, toasted

1 tablespoon Almonds, sliced and toasted

1 tablespoon Mint, fresh

 

Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

 



 

 

 

 

 



IT'S "GAME" TIME

ROASTED MOUNTAIN RIVER ELK!!

 

I typically don't incorporate too much "Game Meat" into my wine dinners or classes. However, when I tasted this Elk from New Zealand, I knew it would be a winner.

 

Elk is not among the most commonly raised and consumed meats in the United States, but there is a market for the game meat. Many farms raise elk to sell as food, and in some parts of the country restaurants offer elk steak as a main course. This meat has a different taste than beef, which some consumers find preferable. Healthy eaters may also appreciate that elk meat is considered a valuable source of protein.

 

READ MORE

 

 

 

1 lb. New Zealand Elk Tenderloin

1 teaspoon Rosemary, chopped fine

1 teaspoon Garlic, chopped fine

3 tablespoons White Balsamic

2 tablespoons Olive Oil

1/4 teaspoon Crushed Red Chili Flakes

1 teaspoon Sea Salt

1/4 teaspoon Cracked Black Pepper

 

In a medium mixing bowl, marinade the elk for 1 hour. On high heat, with a small amount of oil, sear the elk on each side for 2 minutes. Transfer to a baking pan and finish roasting in the oven at 375 degrees. Elk tenderloin is very lean and therefore should not be overcooked. I recommend serving it medium-rare which will take approximately 15 minutes in the oven.