Split Pea Soup with Ham & Veggies

Hi,

The weather has officially changed in Southern California and it has been cold!  I decided it was time to warm things up with a hearty bowl of warm soup! 

Split Pea Soup with Ham  & Veggies:

4 Tablespoons Olive Oil
1 Chopped Onion (Medium Size)
2 Diced Zucchinis
3 Cloves Garlic
Chicken Bouillon
Organic Ham Shank - No Nitrates
1 Pound Bag of Split Peas
1 Bag Spinach
****I added a cup of cooked red quinoa/brown rice at the end - Optional

Spices:

3 Bay Leaves
Black Pepper
Red Chili Flakes 


Sauté Onions, Zucchinis, Garlic in a large soup pot until fragrant.  Add chicken bouillon (1 Tablespoon), Ham shank & Peas.  Add water.  I used 10 cups of water.  You will need enough water to cover peas and ham shank.  You can always add water if you feel the soup is too thick while cooking.  It is important to not over add.  

Allow soup to come to a boil and then reduce heat.  Continue cooking until peas are soft.  Remove ham shank (you can add meat from the shank or not). Add spinach and allow to wilt.  Serve with warm bread! :) 

Enjoy!

Coconut Milk Ice Cream Almond - Vegan

Hello,

I scream, you scream, we all scream for all ICE CREAM! We love ice cream in our house but it was starting to become a thing of the past for us!  My husband is sensitive to sugar and too much can lead to migraines.  You can certainly buy coconut ice cream made with agave nectar and similar varieties at health food stores however, it will cost you an arm and a leg!  I decided to buy an ice cream maker and get busy creating this creamy delicious concoction in my kitchen…..
The ice cream maker I am using is by Cuisinart and I bought it on Amazon for about $50.00.  I love the simplicity, you freeze the bowl overnight, mix your ingredients and you have homemade ice cream in about an hour or less.  You can make any flavor you like.  The recipe below is for Almond Ice Cream.  I have made chocolate, chocolate peanut butter, pistachio, strawberry and vanilla.  The base remains the same, coconut milk, vanilla extract, salt, cornstarch & coconut sugar.  You swap out the mix-ins! 

Who doesn't love ICE CREAM? :)

Enjoy! 

Almond Ice Cream 

1 can of coconut milk - I recommend using full fat.  You can use the light version, the only difference is the consistency will be a bit icy vs. creamy. 

2 teaspoons vanilla extract or use a vanilla bean - scraped
1/2 cup coconut sugar or white sugar 
1 teaspoon salt 
2 teaspoon almond extract
1 teaspoon cornstarch
3 tablespoons almond butter

Mix all ingredients using a blender, pour into ice cream maker and finish freezing process in freezer!  The ice cream maker is important, it whips air into the ice cream giving the ice cream that creamy texture!  

Flavor Options:
Pistachio: almond extract & pistachio nuts - shelled
Chocolate: coco powder (un-sweetend) & chocolate chips (melted or whole)
Chocolate Peanut Butter: coco powder (un-sweetend) and peanut butter - if watching calories: PB2 is a great substitute for full fat PB. 
Strawberry: Fresh Strawberries chopped

I used MFP (My Fitness Pal) to obtain calorie content and the Almond Ice Cream is 209 calories per serving, based on 6 servings total.  This is about 1/2 cup per serving.  

Pumpkin Chili

Hello,

This chili is perfect for a cool Fall day and healthy too! 

Enjoy :)

Pumpkin Chili

3 Tablespoons Olive Oil

1 Sweet Onion Chopped

2 Bell Peppers Chopped

4 Cloves Garlic Diced

2 Sweet Potatos Peeled & Chopped into bite size pieces

1 Tablespoon Chicken Bouillon

1 Can Organic Pure Pumpkin

1 Can White Beans or Kidney Beans

1 Can Black Beans

1 Can Diced Tomatos (28 ounces)

1 Small Can Corn

1 Jalapeno Diced

Fresh Cilantro – for serving

Avocado – for serving  

Spices:

2 Tablespoons Chili Powder

1 Teaspoon Pumpkin Spice

Dash of Cayenne to Taste

1 Teaspoon of Cumin

Salt & Pepper

In a large stock pot, sauté onions, garlic in olive oil until fragrant and browned, add chicken bouillon and allow to dissolve.  Next, add bell pepper, sweet potatoes, corn, pumpkin, crushed tomatoes, beans, jalapeno and spices with 1 cup water. Simmer of low for appx 45 minutes to an hour (until sweet potatoes are tender).  Stir in chopped cilantro and garnish with fresh avocado.

Pumpkins & More Pumpkins

Hello,

Fall is here & in full swing (well not really, we are still experiencing 80 degree days)!  We had a pumpkin decorating contest at work and I figured since I am not good at carving, I would try my skills with painting and decorating (thank you Pinterest for the idea).  I went to Michael's, bought all the supplies and spent the weekend creating this guy!  I did not win the contest because it ended up not being a contest after all….three ladies entered and we all showed up with pretty good ideas and agreed it was a tie!  What a fun way to get the festivities started!  

Versatile Almond Flour Muffins - Vegan

Hello,

These muffins were truly made up in my kitchen through trial and error.  I was looking for a healthy breakfast alternative that would provide some serious morning power and keep me satisfied until lunch. They are also great as a snack!

This recipe is very versatile because you can add whatever fruit/vegetable or nuts of your choice.  The picture below is zucchini/pecans.  My second favorite is banana/walnut. 

Enjoy! 

Very Versatile Almond Flour Muffins

1 lb bag of Almond Flour (Trader Joe’s)

½ Teaspoon Baking Soda

½ Teaspoon Baking Powder

1 Teaspoon Salt

Tablespoon Vanilla Extract

1/4 Cup Melted Earth Butter or you can use regular butter - Coconut butter works well too but you lose the butter baked taste!

1 Cup Coconut Sugar

1 Cup non-sweetened Almond Milk

Add – In Options:

2 Smashed Bananas

1 ½ Medium Shredded Zucchinis

½ cup Pecans/Walnuts

Chocolate Chips

Shredded Carrots or Apples  

1 Cup Fresh Blueberries

Preheat oven to 375

In a mixer fitted with a paddle, combine the following ingredients:

Almond flour, baking soda, baking powder, salt, vanilla, melted earth butter, coconut sugar and almond milk.  Mix until fully combined on medium speed.  

Next gently fold in your fruit, veggie or nuts of choice.  Spoon into muffin pan using cupcake liners.  Bake at 375 degrees for approximately 25-30 minutes.  They are done when a knife is inserted in center and comes out clean.  Allow to cool and store in refrigerator.

Pizza Party!

Hello,

Pizza party's in our family is a tradition that is celebrated just like any other major Holiday!!!  We try to them once or twice a year and it is quite the event!  I became the official "dough" maker in 2007 and have been doing it ever since.  I have to admit, I was pretty nervous my first time, but I always had a fall back plan in mind (Trader Joe's).  I never had to resort to this option, it always turns out and it's actually fairly simple.  I usually make 25-30 doughs for the party however, this recipe can certainly be made for smaller events or for a simple Friday night pizza & wine gathering with friends! 

Pizza Dough Recipe:

1 package active dry yeast
1 teaspoon honey
1 cup warm water
3 cups all purpose flour
1 teaspoon salt
2 Tablespoons olive oil - plus more for brushing

In a measuring cup, dissolve the yeast and honey in 1/4 cup warm water.

In a mixer fitted with a dough hook, combine flour, salt and olive oil.  Start mixing at a low speed to combine and add your above yeast mixture. Now add the remaining 3/4 cup of warm water and continue to mix at a low speed until the dough comes cleanly away from the sides of the bowl and mixes around the hook (about 5 minutes). 

Turn the dough out onto a clean work surface and knead by hand for about 3 minutes.  The dough should be smooth and firm.  Cover with a clean, damp towel and let rise for about 30 minutes (the dough will double in size).  

Divide the dough into 4 balls, work each ball by pulling down the sides and tucking under the bottom of the ball.  Gently roll in a soft, smooth ball. Lightly brush with olive oil and place in a plastic bread bag.  

My family cooks the pizza in a wood fired oven as you can see from the video however, this dough can be cooked in a traditional oven as well.  Just be sure to use a pizza stone.  Place your stone on the middle rack and preheat your oven to 500 degrees. 

To prepare each pizza, place a bit of flour on a clean surface and lightly dust your dough.  Shake off excess and start to stretch the dough.  Press down in the center, spreading the doll with a rolling pin into a 8 inch circle.  

Using a lightly floured baker's peel, gently pick up the rolled dough and add to the peel.  Add topping of your choice and slide the pizza onto the baking stone until the pizza is browned and cooked to perfection! 

Transfer the pizza to a firm surface and cut into slices….service right away or if you wish to makes extra….go ahead and freeze.  You can reheat them in the toaster oven and come out freshly baked. 

You can substitute whole wheat flour for white flour if you wish.  I have done both and the only difference, the white flour tends be lighter and the whole wheat flour is a bit heavier and hearty! 

Enjoy!   

Chocolate Dipped Pretzels

Hello,

Halloween is just around the corner and I am really excited to celebrate this year!  The house is decorated & I am in creativity mode!  Yesterday, I had the day off from work and decided I would make some fun treats for my adorable nieces and nephew!  These are simple and can be made for any special event or Holiday...Simply adjust the sprinkles and colored chocolate to match your theme! 

Chocolate Covered Pretzels

Pretzel Rods
Semi Sweet Chocolate Chips
1 Tablespoon of Canola Oil
Decorations of your choice (use your imagination here...I have used crushed cookies, nuts and candy but find smaller items such as sprinkles and colored chocolate tend to "stick" better)

In a non-stick pan (I used a frying pan for size), melt your chocolate with oil and allow to melt.  Do not overcook and allow the chocolate to become runny....it is better to have it a bit on the thicker side.  Roll the pretzel rod about a third of the way up in chocolate and allow to cool on a parchment paper lined cookie sheet (add your sprinkles and toppings at this point while chocolate is not fully hard).  Once you fill the cookie sheet, place in the refrigerator until chocolate hardens.  Enjoy....

Butternut Squash Soup

Hello,

The weather is getting cooler here in Southern California and I decided to make this hearty butternut squash soup.  I served mine with grilled cheese sandwiches (making them as healthy as possible)!  I will include instructions on how this was done as well.  Enjoy! 

Butternut Squash Soup

1 Large White Onion Finely Chopped

1 Bunch of Celery – Chopped

1 Orange or Yellow Bell Pepper Seeded & Chopped

1 Large or 2 Medium Sweet Potatoes Peeled and Chopped

3 Cloves of Garlic

2 Medium - Large Butternut Squash (Whole) or you can cheat and buy the pre-chopped 

½ Cup of White Wine

2 Quarts Chicken Stock

¼ Cup Olive Oil

Dried Rosemary & Thyme (Medium Pinch of Each)

Pesto (I used the Costco pre-made brand)

Salt and Pepper to Taste

In a large stock pot, heat olive oil & sauté onion/garlic, celery and bell peppers until browned.  Add your sweet potato, butternut squash, herbs, white wine and chicken stock.  Make sure you have enough liquids to generously cover the vegetables (The vegetables will cook down and if the consistency is too thick, add more chicken stock or water).  Allow to cook until everything is soft.  Puree and adjust season with Salt & Pepper.

Side Note Regarding Butternut Squash:  If using whole squash, cut off ends, slice length wise down the middle, scoop out seeds, drizzle with olive oil & place on a cookie sheet flesh side down.   Roast in oven on 375 degrees for 45 minutes until soft.  Remove flesh from skin and add to stockpot.

Serve with Pesto swirled in.

Healthier Version of a Grilled Cheese Sandwich:

2 slices of Sara Lee 45 Calorie Bread

1 Slice Extra Sharp Cheddar Cheese

1 Tablespoon of Fresh Avocado

Coconut Oil in Spray Form (Sold at Trader Joe's)

Lightly spray one side of each piece of bread with coconut oil, add cheese to bread, brown in a hot non-stick pan. Once cooked and cheese is melted, remove from heat and add avocado.

Tomato Harvest & Homemade Red Sauce

Hello :),

We had our final tomato harvest this week!  I decided to make a red pasta sauce that will freeze well and be delicious in a few month when we start missing this beautiful Summer crop.  Just in time for the Holidays!  This is a really simple sauce made using 6 ingredients (including salt and pepper)!  

1 onion finely diced
5 cloves of fresh garlic diced
Fresh Tomatoes (I used about 3 pounds)diced into semi large chunks
1/2 cup olive oil
Basil 
Salt and Pepper

In a large sauce pot, saute onion and garlic until fragrant and starting to brown & soften (do not burn or overcook, this will effect the flavor).  Add your tomatoes, salt & pepper, cover and reduce heat to a slow simmer for about 30 minutes.  Tomatoes, onions and garlic will start to reduce and the tomatoes should be soft.  I used a hand held mixer to puree the ingredients and finish my sauce.  If you do not have a hand held mixer, a traditional blender would work well too (just blend in batches).  Add a swirl more of olive oil and adjust the seasoning with salt and pepper to taste.  Add fresh basil prior to serving.

Since I am leaving town tomorrow for a short vacation, I did not have time to make a video.  I have included some pictures! 

Enjoy!  

Pasta with Peas & Lentils - Vegetarian

Hello,

This is one my favorite dishes to make when I am short on time and need something quick, healthy and homemade!  If you enjoy a bit of spice, you can add finely diced jalapeno or habanero.  This recipe makes at least 6 servings!  

½ Large Onion Finely Diced

2 Cloves Garlic Chopped

5-6 Tablespoons of Olive Oil

1 Tablespoon Chicken Stock Concentrate

½ Bag Frozen Peas ( I use fresh peas sold at Trader Joes – 1 Bag)

Lentils (I use the full package of steamed lentils from Trader Joes for convenience)

1 1/2 Cups of Water

1 package of linguine pasta

Sautee onion & garlic using olive oil until soft and browned.  Add chicken stock concentrate, stir and allow it to dissolve with onion and garlic.  Add lentils, peas and water.  Simmer on low covered  for 20 minutes.  Season with Salt and Pepper (Personally, I like to add a generous amount of pepper to this dish).  Cook linguine until al dente and mix together.  Mix well. 

Finish with Grated Parmesan or Romano and a bit of fresh olive oil for serving - Enjoy! 

Click to Video

Greek Quinoa & Spinach Salad with Grilled Chicken

Hello,

This salad is perfect for Summer! One of my favorite dishes to prepare and easy to serve with a protein of your choice.  I happened to have chicken for tonight's dinner.

Greek Quinoa & Spinach Salad Recipe:

2 Cups Cooked Quinoa
1/4 Cup Feta
1/4 Cup Chopped Kalamata Olives
1/2 Cup Cherry Tomatoes (or 1 regular Roma Tomato chopped)
1/2 Large Cucumber Diced
2 Tablespoons Italian Dressing (I used an Olive Oil & Vinegar Blend from Trader Joe's).
2 Cups Rough Chopped Spinach 
1 Red Bell Pepper Chopped 
1 Teaspoon Capers
1/2 Teaspoon Dried Oregano
Salt & Pepper to Taste

Mix all ingredients together in a large salad bowl and serve.  This salad makes great leftovers for the next day.  Simply store in an airtight container and enjoy!


Marinade for Chicken: 

2 Chicken Breast
2 Gloves of Garlic Crushed & Chopped (I used frozen garlic cubs for convenience, you can certainly use whole cloves).
4 Tablespoons of Makoto Ginger Dressing (sold at regular grocery stores -refrigerated section)

Place Chicken, Garlic and Dressing in Ziplock bag and let sit for 3-4 hours in refrigerator.  Below is a picture of the dressing used! 

                                  View Video

Bell Pepper, Lentil & Quinoa Casserole - Vegetarian

Recipe:

1 Chopped Red Bell Pepper
1 Maui Onion Chopped
1 Zucchini or Yellow Squash Diced
2 Diced Cloves of Garlic
2 Tablespoons Olive Oil
2 Handfuls of Raw Spinach
2 Cups Cooked Quinoa
Steamed Lentils (I use the steamed lentils from Trader Joe's for convenience however, you could also use canned lentils) If using the Traders Joe's lentils, use 1/2 the package. Be sure to rinse with water and drain prior to adding.
1 Jar of your favorite pasta sauce (I use the Trader Joe's brand as pictured above).
Salt and Pepper to Taste
Shredded Mozzarella
Basil

Heat your pan with olive oil and saute bell pepper, onion, zucchini and garlic until soft.  Next add the spinach and cook until welted.  Add pasta sauce and salt and pepper.  Combine the above with your cooked quinoa, top with shredded mozzarella cheese and bake in the oven until cheese is melted.  Serve with fresh basil.

I have discovered that the quickest and easiest way to cook quinoa is using a rice maker.  I cook it just like rice, 1 part grain to 2 parts water.  It seems to come out nice and fluffy this way.  Start the quinoa first and the timing will be perfect when the lentil mixture is ready.

Enjoy!