FARM FRESH AND SUPER SEXY

HEIRLOOM TOMATO AND QUINOA STACKER

In addition to all the great things summer brings, it's always a joy to venture out and experience some of the wonderful local farmers' markets. I had the chance a few days ago to "Apron Up" and visit Utah's most prized selection of tomato growers and this is what I discovered. 

IT ALL STARTS WITH THE RIGHT INGREDIENTS

2 Each Local Heirloom Tomatoes, sliced 1/2 inch

1 Cup Quinoa, cooked (2-1 Ratio)

1 Each Avocado, sliced

1/2 Ounce Fresh Pea Vines

2 Slices of Local Goat's Cheese (I used a garlic goat's cheese)

On 2 plates, arrange the tomatoes with the avocado and quinoa as you build a stack. Season with cracked black pepper and sea salt.Top with the fresh pea vines and a small slice of goats' cheese.

In a small bowl, mix together:

3 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Fresh Chives, cut

1 Teaspoon Hemp Seeds

Divide the dressing between the 2 plates and garnish with toasted walnuts.

"STOP DIETING AND LEARN HOW TO EAT"

AUM MY GOODNESS!!

Masala Spiced Vegetables

with

Chick Peas and Toasted Cashews

The greatest part of traveling, are the kindred spirits I meet and the dishes that I eat. I apologize for not posting last week. I was on a wonderful trip in Las Vegas and had eaten at some of the best "Hole in the Wall" restaurants that you could ever imagine. After getting back, I was inspired to recreate one of my favorite dishes that I had eaten 3 times during my visit. Now of course, I have added my own "twist" and hope you enjoy the flavors of Indian cooking.

1/4 Cup Olive Oil

1 Cup Eggplant, large diced

1 Cup Cauliflower, large diced

1/2 Cup Tomatoes, large diced

1/4 Cup Onion, large diced

1/2 Cup Chick Peas, cooked

1 Cup Kale, torn in pieces (You can also use any other favorite cooking green)

1/2 Teaspoon Garlic, minced

1/2 Teaspoon Ginger, minced

1/8 Teaspoon Red Chili Flakes

1/4 Teaspoon Turmeric Powder

1/4 Teaspoon Black Mustard Seeds

1/2 Teaspoon Sea Salt

Lightly Toasted and Ground:

1/4 Teaspoon Fennel Seed

1/8 Teaspoon Fenugreek

1/4 Teaspoon Cumin Seed

Garnish:

1 Tablespoon Cilantro, chopped

1 Teaspoon Cashews, toasted, chopped

1 Tablespoon Raisins

In a large saute pan, heat oil and cook eggplant for approximately 5 minutes or until soft. Next add the cauliflower and cook for an additional 5 minutes. Add the onion, chick peas, garlic, ginger and spices to the pan and cook for 3 minutes. Fold in the tomatoes and kale the last minute of cooking and season with sea salt.

Garnish with cilantro, cashews and raisins. 

Get creative!! This dish goes so well with a dollop of yogurt and a side of your favorite rice. 

"STOP DIETING AND LEARN HOW TO EAT"

GO ON!! TAKE A DIP

Garam Masala Spiced Sweet Potato Chips

with

 

Fresh Mango-Green Chile and Yogurt Dip

 

 

Alright, lets face it!! We all love to snack. It not only brings friends and family members together but gives us the opportunity to nosh on some of our favorite foods. I can remember sitting on the couch with my older brother, watching "Gilligan's Island", and eating an attire bag of potato chips as we submerged each one of them into apple cider vinegar. "Boy was that good"!! Had I known these flavors would become an all-time favorite today, we would have gone into business at the age of 10.

 

As the years passed, so did the "Chips and Vinegar", however I was far from giving up on snacks. After all, I was now playing sports and realized that eating small snacks between meals would help sustain my energy levels on and off the field. Whether it was a handful of trail mix, a high protein shake or even a crisp apple with peanut butter, I was feeling great!!

 

You have heard it over and over again.What you eat plays a significant role on your overall health and therefore should be nutritious. Have fun with your snacks, get creative and take a dip into something new!!

 

  

 

 



 

 

 

 

1 Each Red Garnett Yam (Sweet Potato with Skin On)

1 Tablespoon Olive Oil

1 Tablespoon Garam Masala Spice (Store bought or prepare your own)

1 Teaspoon Sea Salt

 

Thinly slice sweet potato with skin on. I just purchased a mandolin for $15 and how much time it saves.

 

In a medium size mixing bowl, coat all of the potatoes with olive oil, Garam Masala Spice and sea salt.

 

Arrange the potatoes on a sheet pan so that they are not touching and have room to crisp up. If they are too close together or overlapping, they will steam before they bake.

 

Bake in a low temperature oven, approximately 250-300 degrees for 25 minutes. Turn each potato slice over and continue cooking for another 25 minutes or until they are crisp like chips. Make note: As the sweet potatoes cool, they will crisp up gradually.

 

Mango-Green Chile and Yogurt Dip

 

1 Cup Non-Fat Greek Yogurt

1/4 Teaspoon Jalapeno Pepper, minced

1/4 Cup Fresh Mango, small diced

2 Tablespoons Sweet Red Pepper, small diced

2 Tablespoons Fresh Cilantro, chopped 

1/4 Teaspoon Stevia, powder

 

In a small mixing bowl, incorporate all the ingredients together and mix well.

 

-Enjoy

 

 

 

 

 



 

 

 

 

 

 



 

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

 

 

 

 

 

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.