Although I tend to avoid eating beans, I had to make an exception when I found this recipe online and had to give this recipe a try. Well….I’m glad I did! This soup came out delicious.
3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste
-Preheat oven to broil.
Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
-In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
I get so excited when I find easy and simple recipes that don’t have a page long list of ingredients but are still tasty. To find recipe go here.
Here’s a quick and easy recipe perfect for summer days. It can be an appetizer or paired with zucchini noodles, spaghetti squash or sweet potatoes for a complete meal.
3-5 large tomatoes
1.5 lbs shrimp peeled and deveined.
3 tbsp olive oil
3 tbsp minced garlic
2 tsp lemon juice
1/2 cup fresh parsley I used dried parsley flakes to taste
1 cup feta cheese
Pepper to taste
Preheat oven to 425. Place chopped tomatoes in baking dish. Add olive oil, garlic and pepper, toss. Bake for 20 mins on top rack.
Take out and toss in shrimp, lemon juice, parsley and feta cheese.
I bought cooked shrimp so the dish was ready to serve. If you get uncooked shrimp, place back in oven for another 15-20 mins or until shrimp are fully cooked.
If you are unfamiliar with Quinoa here is a good page to guide you.
I came up with this recipe while searching for ways to add quinoa to my dishes. Quinoa is so bland that they only way is to mix it with something else and give it some flavor. This was an easy way to have a complete meal, just add some veggies or a salad on the side.
Feel free to adjust ingredients as I’m not too good at measuring.
1 lb of lean ground turkey
16 oz of organic vegetable broth
1 small can of tomato sauce or one 6 oz tomato paste
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tbsp olive oil
1 cup of Quinoa
Salt and pepper to taste
1 can of black beans (optional) rinsed and drained
In large skillet heat oil and add turkey with all the spices and chopped vegetables, brown and cook. Add in all the liquids and quinoa. Cover and cook for 15-30 mins stirring frequently, until most liquid has been absorbed and quinoa is cooked.
Chicken can’t get any easier than this. Found this idea online thanks to Paloeluv.
I cut the chicken in strips and wrapped it with uncured bacon. Mixed the mustard and honey and glazed chicken with it. Baked it for 7-9 mins on 325 degrees. Turned chicken and glazed other side. Bake an additional 7-9 mins or until golden brown.
Here’s another way to cook your chicken. A simple but yet very tasty recipe I found at Paleo Table.
2 Tbsp- smoked paprika
2 tsp- chili powder
1 tsp- ground cayenne pepper
1 tsp- ground coriander
1/2 tsp- sea salt
1 tsp- oregano
1 tsp- garlic powder
1 Tbsp- bacon fat, olive oil, or coconut oil (I used coconut oil)
4 – boneless, skinless chicken breasts (I used 6 chicken cutlets)
– Preheat oven to 400º F.
– Mix spices together.
– Dredge chicken in spices.
– Melt fat of choice in a large skillet over medium-high heat.
– Saute chicken for 3 minutes on each side.
– Transfer to a shallow pan and finish cooking in oven for 5 to 10 minutes or until cooked through.
Coconut shrimp has to be one of my favorite dishes. I can’t believe it’s taken me this long to try this recipe. Better late than never! I will definitely be making more of these. To see original recipe go here.
3 large egg whites
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
-Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
-Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
-Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
-Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5 – 6 minutes or until the coconut is golden brown and the shrimp are bright pink.
In the past few days we’ve had some cold weather here in Miami and that has me craving some warm comfort foods. I opted for this version of the Cuban Picadillo.
2 pounds ground grass-fed beef, 2 T olive oil
1 large onion (diced), 1 green pepper (seeded and diced)
4-6 cloves of garlic (minced)
1 T dried oregano, 1 tsp cumin
1 tsp ground black pepper, ½ tsp sea salt
¼ tsp cinnamon, 4 dried bay leaves
1 ½ cups diced tomatoes, ½ cup chopped black or green olives
¼ cup golden raisins (optional), ¼ c apple cider vinegar
1 small can of tomato paste, 1 cup beef broth
Brown ground beef with olive oil, onions, and green peppers. Add remaining ingredients and stir. Simmer, covered, for 10 minutes. Uncover and simmer until most of the liquid has evaporated. Remove bay leaves and serve warm.
I served mine over some spaghetti squash. I also made a few changes: used whole olives (ain’t nobody got time for all that chopping) and used red bell pepper because that’s what I had at home.
You can see the original recipe here.
Last year ended in an ultimate high. I completed my firs half Iron distance triathlon see this. I was at my peak endurance level, weight, body fat, eating healthy and making a ton of healthy home-made meals. And then, well…. I needed a break! After my race we traveled to Arizona where my husband along with many team mates completed their full Ironman!! There is where I began to take time off, not only from exercising but also from cooking and eating so healthy. I felt I needed it. I had been very strict on my eating habits for over a year without a break and I had every intention of enjoying these holidays without any guilt feelings.
Now that a few months have passed and got that out of my system, I’m ready to re-start my usual habits. It didn’t take long for me to feel “gross” due to the food I was eating and crave my home cooking. I took time of endurance exercise and began with Bikram yoga and weight training. Now I have incorporated more running and cycling.
Here’s the first new recipe I try since my hibernation began, hehe. Oh and my first try at cooking a whole chicken too! This recipe is from 100 Days of Real Food.
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 large chicken
-Combine the dried spices in a small bowl.
-Loosely chop the onion and place it in the bottom of the slow cooker.
-Rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
-Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
-Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
I received these two cute pumpkins in my share last week. I wanted to use them by making something new. Here’s the recipe that caught my eye.
This is the brand of rice I used.
Sautéing the veggies…
The best part is that your crockpot does most of the work. I did add in the parmesan cheese, but made sure to buy the real shredded kind.
Here’s how it looked when done!