Peanut Butter Fruit Dip


Here is another Clean Eating recipe. It’s delish to eat with fruits or crackers, or just as it is. Experiment to find the perfect amount of peanut butter in the recipe for you. Some like more, some like less. 

Ingredients
  • 1 container (6 oz) non-fat Greek yogurt
  • 2 tbsp peanut butter
  • 1 tbsp flax seeds (optional)
Directions
  1. Mix everything together in a small bowl
  2. Serve with fruit such as apples or strawberries
Ps. If you have kids, don’t tell them that this is healthy and they will love it!

Enjoy!


Smoked Chicken & Peach Salad


Smoked Chicken & Peach Salad

The Summer is flying by. Time to enjoy some more salads before colder weather is coming. 

Ingredients
  • ½ pound asparagus
  • 1 cup pecans
  • 1 pounds smoked chicken breasts
  • 1 small red onion
  • 2 peaches
  • 5 oz baby spinach

Dill Vinaigrette
  • 1/3 cup olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp chopped fresh dill

Directions
  1. Rinse and trim the asparagus. Cut them into 1 ½ pieces.
  2. Boil or steam the asparagus until tender. Drain and rinse under cold water.
  3. Toast the pecans in a dry skillet over medium heat until fragrant.
  4. Slice the chicken breast thinly.
  5. Slice the onion thinly.
  6. Slice the peaches thinly.
  7. Put all ingredients in a large bowl for serving.
  8. To make the vinaigrette, chop the dill finely and mix with the rest of the ingredients in a jar with lid. Shake well.
  9. Pour the vinaigrette over the salad, toss gently and serve.

Enjoy!


Baked Eggplant & Mozzarella


 Baked Eggplant & Mozzarella

Ingredients
  • 2 eggplants
  • 3 tbsp olive oil (divided)
  • 1 yellow onion
  • 1 garlic clove
  • 1 8 oz can chopped tomatoes
  • 1 tbsp tomato puree
  • 10 oz of fresh mozzarella cheese
  • Salt and pepper
  • Chopped fresh garlic
Directions
  1. Turn on the oven on 400° degrees.
  2. Chop the onion and put to the side.
  3. Crush the garlic and put to the side.
  4. Slice the mozzarella cheese and put to the side.
  5. Slice the eggplants in half lengthwise.
  6. Brush the eggplant with 2 tbsp of the olive oil.
  7. Put the eggplant on a baking sheet with the cut side up.
  8. Place the eggplant in the oven and roast them for 20 minutes.
  9. Meanwhile, heat up a frying pan on medium pan and add the remaining olive oil.
  10. Add the garlic and onion and cook until the onion is soft and start to brown.
  11. Add the tomatoes and tomato puree and simmer for 5 minutes or until the sauce has thickened.
  12. Remove the eggplant from the oven and cover each half with sauce and two of the mozzarella slices. 
  13. Season to taste with salt and pepper and return to the oven for 4 to 5 minutes to melt the cheese.
  14. Take the eggplants out of the oven as soon as the cheese is melted and sprinkle with basil and serve.
Enjoy!


Frozen banana “ice cream”


Here is a treat that is almost too healthy to be put in the 80/20 category. 

Frozen banana “ice cream”

Ingredients
  • 3 bananas
  • 1 tsp cocoa powder (optional)

Directions
  1. Slice the bananas and spread them out on a baking sheet
  2. Put them in the freezer until frozen (usually takes a few hours)
  3. Put the bananas into a blender or food processor and blend until completely smooth
  4. Serve in small serving bowls or cones

Enjoy!

Riccioli with Broccoli, Parmesan and Pine Nuts


Riccioli with Broccoli, Parmesan and Pine Nuts

Ingredients
  • 14 oz whole wheat riccioli
  • 2 cups broccoli flowerets
  • 4 tbsp olive oil
  • 2 garlic cloves
  • 1 lemon
  • Salt and pepper
  • 3 tbsp pine nuts
  • Grated parmesan
Directions
  1. Cut the lemon in half and squeeze the lemon juice into a small bowl.
  2. Chop the garlic cloves finely and add to the lemon juice.
  3. Add the olive oil and a pinch of salt and pepper to the mixture and stir.
  4. Toast the pine nuts in a pan on low heat. Put to the side.
  5. Cook the pasta according to the package direction.
  6. Add the broccoli to the pasta the last 4 minutes of the cooking. Drain the pasta and the broccoli and pour them into a big bowl.
  7. Pour the lemon juice mixture over the pasta and mix well.
  8. Add the pine nuts and stir.
  9. Sprinkle over the parmesan and serve.

Enjoy!


Baked Sweet Potatoes & Shrimp


Baked Sweet Potatoes & Shrimp

Ingredients
  • 1 tbsp olive oil
  • 4 large sweet potatoes
  • 8 oz medium shrimp
  • 1 ripe avocado
  • 1 tbsp light mayonnaise
  • 2 tbsp skim milk or water
  • 3 tbsp light crème fraise
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 container alfalfa sprouts

Directions
  1. Turn on the oven on 400°  F.
  2. Rinse and scrub the potatoes clean, pat them dry
  3. Drizzle the potatoes with the olive oil and rub all over the skin.
  4. Put them on a baking sheet and place in the oven. Bake for about 25-30 minutes until tender and cooked through.
  5. Defrost and clean the shrimp.
  6. Cut the avocado in small cubes.
  7. Mix the shrimp and avocado in a bowl and put to the side.
  8. In a small bowl, mix the mayonnaise with the milk (or water) until smooth. Add the crème fraiche and tomato paste and mix well.
  9. Add the shrimp and avocado mix and blend well.
  10. Remove the potatoes from the oven.
  11. Split the potatoes and fill them with the shrimp mixture.
  12. Garnish each potato with paprika and some fresh sprouts.

Enjoy!

Balsamic Pork & Berry Salad


Balsamic Pork & Berry Salad

Ingredients
  • 8 cups romaine lettuce
  • 2 cups sliced fresh strawberries
  • ½ cup sliced celery
  • 8 oz pork tenderloin
  • 2 tbsp olive oil (for cooking)
  • 1 tsp olive oil (for dressing)
  • 1 garlic clove
  • ¼ cup honey
  • ¼ cup balsamic vinegar
  • ¼ tsp black pepper
  • 2 tsp chopped walnuts
  • 1 tsp chopped fresh chives
Directions
  1. Chop or tear the romaine lettuce into pieces.
  2. Slice the strawberries and the celery.
  3. Mix the lettuce, strawberries and celery in a bowl and set aside.
  4. Mince the garlic.
  5. Chop the walnuts and set aside.
  6. Chop the chives and set aside.
  7. Trim the fat from the pork.
  8. Cut the pork crosswise into ¼ -inch slices.
  9. Heat up a pan on medium heat and add 2 tbsp of olive oil.
  10. Cook the pork until well done and remove from pan.  Cover to keep warm.
  11. To make the dressing; add olive oil to the pan. Add the garlic and cook for a few seconds. Stir in the honey, vinegar and pepper. Cook and stir until heated through.
  12. Place the salad on each plate. Top with the pork and drizzle with the dressing. Sprinkle with the nuts and chives and serve.
Enjoy!

Fruited Cottage Cheese Salad


A great light lunch for a hot Summer day filled with vitamins and protein.

Fruited Cottage Cheese Salad

Ingredients
  • ½ cup low-fat cottage cheese
  • 1 small apple
  • 2 tsp raisins
  • 1 tsp flax seeds
  • 1 lettuce leaf
  • Dash of cinnamon or nutmeg (optional)
Directions
  1. Chop the apple into small chunks
  2. Mix cottage cheese, apple and  raisins together in a bowl
  3. Place the lettuce leaf on a plate
  4. Spoon the mixture onto the lettuce leaf
  5. Sprinkle with flax seeds and spices (optional) and serve
Enjoy!

Chicken Milanese


Chicken Milanese

Ingredients
  • 1 Large egg
  • 1 cup Italian style panko crispy bread crumbs
  • 1 tbsp grated parmesan
  • 4 chicken cutlets
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
Salad
  • 4 cups salad greens
  • 1 can (15 oz) cannellini beans rinsed
  • 1 cup halved grape tomatoes
  • ½ cup sliced onion
  • 1 lemon
Directions
  1. Make the salad: Rinse the beans, cut the tomatoes in half, slice the onions. Mix everything with the greens in a bowl. Garnish with lemon wedges.
  2. Whisk the egg and put it in a shallow bowl.
  3. Mix panko and cheese on a plate.
  4. Rinse the chicken cutlets and pat dry with paper towel.
  5. Dip cutlets into egg and then into the crumbs to coat.
  6. Heat 1 tbsp of the oil in a large non-stick skillet.
  7. Add cutlets and cook five minutes, turning once, until golden and cooked through.  Remove from pan and set aside.
  8. Dressing: whisk remaining 2 tbsp olive oil, lemon juice, salt and pepper in a medium bowl.
  9. Add dressing to salad and toss to mix and coat.
  10. Cut lemon into wedges.
  11. Serve each cutlet with one cup of salad.
  12. Garnish with lemon wedges.
Enjoy!

Scallops with Lemon and Capers


Scallops with Lemon and Capers

Ingredients
  • 1 cup chicken broth
  • 1 tbsp capers
  • 1 ½ tsp flour
  • 1 tsp minced garlic
  • 1 tsp grated lemon zest
  • 2 tbsp lemon juice
  • ¼ tsp each salt and pepper
  • 3 tsp butter
  • 1 ½ lb sea scallops, patted dry
  • 1 tbsp chopped parsley

Directions
  1. In a 2-cup liquid measure, stir broth, capers, flour, garlic, zest, juice, salt and pepper, until flour dissolves
  2. Melt 2 TBSP butter in a large nonstick skillet over medium-high heat.
  3. When butter just start to brown, add scallops and cook 4 to 5 minutes turning once, until golden and cooked through.
  4. Remove to plate.
  5. Add broth mixture to skillet, bring to a boil.
  6. Boil 1 minute or until lightly thickened.
  7. Remove from heat.
  8. Stir in remaining butter and parsley
  9. Spoon over scallops
  10. Serve with a side of brown rice
Enjoy!

Rotini with Cheesy Zucchini


We thought you would like a break from barbeque food after the holiday so here is a pasta recipe from one of our upcoming menus. Enjoy!

Rotini with Cheesy Zucchini

Ingredients
  •   1 tbsp olive oil
  •  2 cloves garlic
  • 4 ½ cups small zucchini
  • Salt and black pepper to taste
  • 2/3 cups ricotta
  • 1 handful fresh basil
Directions
  1. Cook the pasta in plenty of boiling water with a little salt and oil.
  2. Meanwhile, chop the garlic.
  3. Heat the oil in a heavy-based pan and very gently fry the garlic until soft (don’t let it brown).
  4. Slice the zucchini.
  5. Add the zucchini and gently stir-fry for 4-5 minutes.
  6. Add salt and pepper and set aside. 
  7. Drain the pasta and mix with the zucchini. 
  8. Add the ricotta and mix.
  9. Chop the basil.
  10. Garnish with basil and serve immediately.
Enjoy!

Taste of Summer Salad with Cucumber, Dill and Red Onion


Taste of Summer Salad with Cucumber, Dill and Red Onion

Easy refreshing salad to serve alongside grilled meat. Perfect mix of flavors and textures. Great salad to add to the 4thof July barbeque!

Ingredients

  • 1 small red onion or sweet onion
  • 2 cucumbers
  • 3/4 cup rice wine vinegar
  • 1/4 cup granulated sugar
  • 1 tbsp olive oil
  • 3 tbsp chopped fresh dill
  • 1-1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Directions

  1. Peel and slice the onion thinly.
  2. Place onion slices in a bowl and cover with ice water. Let stand about 20 minutes. Drain and pat dry with paper towels.
  3. Combine vinegar and sugar in a small saucepan.
  4. Bring to a simmer and cook until sugar is completely dissolved, about 3 minutes. Remove from heat and stir in olive oil. Let cool.
  5. While vinegar is cooling, peel cucumbers. Split the cucumber in half lengthwise and scape out the center (the seeds) with a spoon. Slice the cucumber thinly.
  6. Place cucumbers in a medium mixing bowl, add drained onions, and sweetened vinegar. Sprinkle with chopped dill, salt, and pepper. Toss to mix.
  7. Cover and place in the fridge until it’s time to serve.

Enjoy!

Smoked Salmon Stew


Here is a 15 minute recipe that our chef has come up with. It will put a fancy feel on your Saturday evening when served with a glass of white wine. Super easy and super fast. It's coming up in our menu soon. Happy cooking!

Smoked Salmon Stew

Ingredients
  • 1 yellow onion
  • 1 6 oz package smoked salmon
  • 1 16 oz container sour cream
  • 1 bunch of fresh dill
  • 1 tbsp olive oil
  • Salt and pepper
  • 1 cucumber
  • Whole wheat linguine
Instructions
  1. Chop the onion.
  2. Heat up the oil in a pan on medium heat.
  3. Fry to onion until translucent.
  4. Cut up the salmon in strips.
  5. Put on the pasta to cook according to the directions on the box.
  6. Add the salmon to the pan with the onions. Let cook for a couple of minutes while stirring.
  7. Add the sour cream, salt, pepper, dill and mix well. Let cook for an additional 10 minutes.
  8. Slice the cucumber and place it on a serving plate.
  9. Serve the pasta with the stew and cucumber slices.

Enjoy!

Turkey Burgers with Fresh Mozzarella and Avocado


You can't go wrong with burgers on a hot summer day. Add a refreshing salad and you're golden.

Turkey Burgers with Fresh Mozzarella and Avocado

Ingredients

  • 4 Turkey burgers
  • 1 pkg fresh mozzarella
  • 1 ripe avocado
  • 4 whole wheat burger patties
  • 1 pkg lettuce
  • 2 tomatoes
  • 1 green apple

Instructions

Salad

  1. Chop the tomato into small cubes
  2. Peal the apple and chop it into small pieces
  3. Mix the lettuce, tomato and apple in bowl

Burgers

  1. Slice the mozzarella into 1/4 inch slices.
  2. Fry or grill the burger patties until fully cooked.
  3. Put the mozzarella on the hamburgers and let them melt for 1 minute.
  4. Slice the avocado into thin slices and put them on top of the hamburgers before you put them into the buns.
  5. Serve the burgers with the salad. 

Enjoy!

Penne with Pesto and Peas


A perfect dish for the picnic basket or a nice dinner that gives you a break from grilling. Enjoy!

Penne with Pesto and Peas

  • 7 oz penne pasta
  • 3 tbsp pine kernels
  • ½ salt
  • 2 tbsp basil, finely chopped
  • 4 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 cup peas

Instructions

  1. Cook the pasta following the direction on the box
  2. To make the pesto; grind the pine kernels and salt in a mortar. Add the basil, oil and garlic. Continue to grind until everything is mixed well. You can also use a mixer.
  3. Steam the peas in a vegetable steamer or a wok for about 3-4 minutes
  4. Drain the cooked pasta and place in a large, heated serving bowl. Mix in the pesto, top with the peas, and serve immediately.

This Week's Goal



When we started thinking about our goal for this week we realized that we have been working really hard lately on becoming better more balanced people. We think it’s time to cash in on our 80/20 rule (80% good, 20% half good) and enjoy some cupcakes! Below is one of our favorite recipes from Delish. This week’s goal is to have fun baking and to enjoy every bite of your cupcake. Enjoy!

Yellow Cupcakes

Ingredients
  • 1 1/3 cup(s) cake flour
  • 3/4 teaspoon(s) baking powder
  • 1/4 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1 stick(s) (1/2 cup) unsalted butter, softened
  • 3/4 cup(s) granulated sugar
  • 2 large eggs
  • 1 teaspoon(s) vanilla extract
  • 1/2 cup(s) buttermilk
Frosting
  • 2 cups butter (no substitutes), softened
  • 9 cups confectioners' sugar
  • 2 1/2 cups baking cocoa
  • 1 teaspoon vanilla extract
  • 1 cup milk

Directions/Cake

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. Add unsweetened cocoa powder to flour before sifting. In a small bowl, sift flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter until creamy. Gradually beat in granulated sugar; beat 2 minutes until fluffy. Beat in eggs one at a time until well blended; beat in vanilla. Beat in flour mixture, alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups.
  4. Bake 18 to 20 minutes or until tops spring back when lightly pressed. Let cool. Top with frosting.
Directions/Frosting
  1. In a large mixing bowl, cream the butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency

Barbeque with Ratatouille Kebabs


Barbeque with Ratatouille Kebabs

Ingredients
  • 1 small red onion
  • 1 small eggplant
  • 1 small zucchini
  • 1 red pepper
  • 1 green bell pepper
  • 2 garlic cloves
  • 10 cherry tomatoes
  • 5 tbsp olive oil
  • 2 tsp herbs de Provence
  • Salt and pepper to taste
  • 2 turkey steaks

Directions
  1. Quarter the onion.
  2. Cut the eggplant into chunks.
  3. Slice the zucchini into ½ inch slices
  4. Cut the red and green pepper into triangles.
  5. Peel the garlic clove and cut them into halves.
  6. Put all the vegetables into a bowl and drizzle with 3 tbsp of the oil. Mix well to make sure all vegetables are covered.
  7. Spear the vegetables, garlic halves and tomatoes alternately onto iron skewers.
  8. Sprinkle them with the herbs and season with salt and pepper.
  9. Grill or broil the vegetables, turning frequently.
  10. Meanwhile, heat up a grill pan on medium heat.
  11. Brush the steaks with the rest of the oil and cook them until brown and cooked through.
  12. Serve the steaks with the kebabs. 

Enjoy!

Baked Tomatoes with Walnuts


Great light dish to be served with salad and bread on a nice summer day.

Baked Tomatoes with Walnuts

Ingredients
  • 4 large tomatoes
  • ½ cup walnuts
  • ½ cup frozen peas
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp basil
  • Salt and pepper to taste
  • 1 tbsp Parmesan cheese.
Directions
  1. Blanch the peas; bring water to boil. Add the peas and let boil for about one minute. Drain the peas and immediately immerse them in a bowl of ice water. Let the peas completely cool. Remove from water and allow to dry on a paper towel.
  2. Preheat the oven to 425 degrees.
  3. Slice the tops of the tomatoes and set the tops aside.
  4. Scoop out the tomato seeds with your fingers or a teaspoon.
  5. Lightly toast the walnuts in a pan (they burn quickly so be careful) and mix in the peas.
  6. Add the garlic, oil, balsamic vinegar and basil. Gently mix and season.
  7. Fill the scooped-out tomatoes with the walnut mix and with parmesan cheese.
  8. Put the tops back on the tomatoes and bake on the top shelf of the oven for 10-15 minutes.
  9. Serve with bread and salad.
Enjoy

Lemon and Mushroom Risotto



Lemon and Mushroom Risotto

Ingredients
  • 1 cup wholegrain rice
  • 3 tbsp olive oil
  • 1 onion
  • 2 ½ cups mushrooms
  • 1 ¼ cups vegetable stock
  • Salt to taste
  • 1 tsp turmeric
  • 4 cloves garlic
  • 1 large handful parsley
  • ½ lemon
  • 1 tbsp chervil
  • 1 dash Tabasco sauce (optional)

Directions
  1. Thinly slice the onion.
  2. Slice the mushrooms.
  3. Heat up a pan on low heat.
  4. Gently stir-fry the onion and the mushrooms in 2 tablespoon of oil until the onion is translucent.
  5. Parboil the rice in a separate pan for 10 minutes and then drain.
  6. Add the rice to the onion and mushrooms and cook for about 2-3 minutes.
  7. Add the vegetable stock and a small pinch of salt.
  8. Bring the risotto to a boil and simmer for about 15 minutes.
  9. Put the garlic cloves through a garlic press or chop it finely. Add it to the risotto.
  10. Chop the parsley and chervil and add it to the risotto.
  11. Peel the lemon and chop half of the meat and add it to the risotto.
  12. Heat through and add the last tablespoon of olive oil.
  13. Serve immediately. 

Enjoy!

Did you know that?



Did you know that…

…you can keep apple slices from browning after peeling them byletting them sit in water with a little bit of lemon juice. Drain well before serving.

…whole tomatoes can be washed and frozen in containers or plastic bags. When you are ready to use simply thaw and the skin will slip right off and they are ready to be used in cooking. 

…fresh herbs will keep fresh longer if you wrap them in a slightly damp paper towel then seal in an airtight plastic bag. Store them in the refrigerator.

…salty tastes in gravies, soups, stews etc., can be eliminated by dropping a piece of raw potato into the liquid for a few minutes before removing from the stove. The potato will absorb all the salt.