Posts Tagged 'healthy'

Gluten Free Tofu Noodles

As many of you know, I have a wheat intolerance meaning Im not allergic I just get bad stomach pains from wheat similar to those with lactose intolerance. So, Im always looking for alternatives to wheat…especially for things like noodles. The other day I saw a packet of tofu noodles in the health food section of the store and decided to give them a shot. Well, I have to say, I think Im in love.

Shirataki Noodles are made from blending the root of the Konnyaku (a member of the yam family) with tofu to create a firm yet still pliable texture. The noodles come already softened and soaking in water so they are good to go! Plus they are not only gluten free, but dairy free, sugar free and vegan….oh and they clock in at a mere 20 calories per serving. Not bad eh? This is probably the best guilt free pasta Ive found to date!

Last night for dinner, I whipped up a quick and tasty pasta using these noodles. All I did was roast some garlic and red peppers in the broiler until they were browned. Then in a pan I quickly sauteed some yellow squash with onions and salt and pepper. Finally I tossed in the pasta along with the roasted garlic and red peppers and cooked until the pasta was warm. It was incredibly easy, tasty and totally guilt free ;)

tofu pasta leftovers for lunch!

tofu pasta leftovers for lunch!

<3
Seanalyn

operation: domesticate erin

It’s definitely a tough move from having a bachelor(ette) style fridge to one stocked full of veggies, snacks, and more.

Being a self-discovered workaholic, I’ve found that the easiest meals are the ones either being served to me with an exchange of hard-earned cash or meals that could be cooked/microwaved/baked in under 15 minutes.  Forget the need to be healthy, give me something fast and something I can eat while working on my laptop.

Well it’s about damn time I made a change.  Forget that I work too much, the past year has led me to make the decision that I want to be healthier (and have a smaller waist size).  I took up running and thanks to the sport I do feel a bit better (and can totally rock a size 10 jean).  I’ve given up red meat, changed out soda for water and do attempt to count calories, but it’s not enough.  I’ve gone through many attempts to eat better which has helped but making it a habit when you’re coming home at 7-8pm every night can be daunting.  Especially during times I find myself in a crunch at work… who wants to go home to prepare a meal?  I just want to sleep.

So I turned to the two girls who definitely have a good head on their shoulders when it comes to food and green living.  I think the spark that led to this all was when Katie opened my fridge and about died.  With the girls, I’ll learn great ways to prepare meals (and still keep them easy… sometimes), live a bit “greener,” and eat healthier.

So far, I’ve already taken a lesson from Katie regarding cheaper solutions to chicken.

Instead of buying boneless, skinless chicken breasts, I now purchase split breasts.  It’s more meat at a cheaper price.  I can bake the whole chicken, let it cool, shred it, and use it for the entire week.  Today I’m enjoying a Chicken Apple Raisin wrap that I simply LOVE and it was super easy to make in the morning!  Plus I saved $15 on chicken and way more than you’ll ever know for lunches out.

Also, I decided the bachelor way of the refrigerator needs to go.  This is one habit that’s going to be hard to get used to.

I sat down, wrote out my meals for the week and derived a good list of groceries needed for those meals.  Once I returned home with the groceries and loaded my fridge, it was like looking at Katie’s fridge… but at my place.  It was a really weird experience as I haven’t seen my fridge this full since I was in a relationship.  Even then I think it wasn’t as full as it is now.  I’m definitely excited about this new change and working to have more food in the house and spending less going out.

And bonus! I spent some time last night pre-cutting some veggies and fruits and bagging them for easy access over the week.

Does that count as extra credit?

<3 Erin

Quick Quinoa Dinner

Im always looking for new and tasty vegetarian dinner options so when I was flipping through the latest issue of RealSimple I was stoked to see a tasty sounding (and quick) quinoa dish! I decided to try it out the other night and was not only thrilled with the results, but immediately thought of one lovely lady who could certainly use this recipe. Our darling Erin of Operation: Domesticate Erin!

What I love about this recipe is that it is incredibly simple yet packed with tons of flavor. Those who know me know Im a spice queen, I LOVE spices and am always incorporated multiple spices into my recipes. So, when I first read the recipe and noticed that its only spices were salt, pepper and garlic I was a little suspect of how much flavor it would hold. Amazingly enough, the white wine, cheese and natural flavor of all the veggies made this one flavor packed dish. The reason why I chose this dish as something to point towards Erin is because its quick, healthy and can easily be adjusted for one portion or made into two (one for dinner and one for lunch). Plus the dish doesnt require a lot of white wine so youre left with a glass or two to reward yourself after a hard work day ;)

Below is the recipe from RealSimple with a few editions I made to add a little extra punch (ie- more garlic and wine!) If you want to add a little extra protein to the dinner you could easily add in some shrimp, tofu or chicken breast while cooking the potatoes and mushrooms.

Quinoa with Mushrooms, Kale and Sweet Potatoes

Serves 2
Hands-On Time: 15m
Total Time: 30m

Ingredients

  • 1/2 cup quinoa (uncooked)
    1 tablespoons olive oil
    1 small sweet potato (about 1 pound) and cut into 3/4-inch pieces (the original recipe said to peel the poatoes but I decided to leave the skin on for extra flavor and nutrients)
    5 ounces button mushrooms, quartered
    3 cloves garlic, thinly sliced
    1/2 bunch kale, stems discarded and leaves torn into 2-inch pieces
    3/4 cup dry white wine
    kosher salt and black pepper
    1/8 cup grated Parmesan (1 ounce)
  • Directions
    Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
    Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
    Stir in the garlic and cook for 1 minute. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.

    Nutrition info:Calories 361 // Fat 12g // Sat Fat 2g // Cholesterol 5mg // Sodium 560mg // Protein 13g // Carbohydrate 51g // Fiber 6g

    jalapeno strawberry jam and cornbread

    i have been adventurous lately, wanting to make everything from scratch.  needing a cornbread fix, i decided that i would make some along with homemade jam.  photo(3)

    seeming how it was going along side cornbread, i decided to add a bit of spice to it! here’s what i did:

    jalapeno strawberry jam

    ingredients

    • 1 cup of sugar
    • zest and juice of 1/2 lemon
    • 3/4 pint of strawberries
    • 1/4 cup of diced jalapenos

    directions

    combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. add the strawberries & diced jalapenos and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. cook until a small amount of the juice gels on a very cold plate. (i put one in the freezer.) pour very carefully into 1 pint canning jar and either seal or keep refrigerated. use immediately, or follow proper canning guidelines.

    *i wanted to make a fresh jam that did not use any gelatin.  i was inspired by Barefoot Contessa a.k.a. Ina Garten’s recipe

    i let the jam settle overnight.

    this morning, i made some healthy cornbread to go along with the jam:

    photo(2)

    healthy cornbread

    ingredients

    • 1 cup unbleached flour
    • 1 cup cornmeal
    • 1/4 cup white sugar
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 tbsp oil
    • 1 tbsp honey
    • 1 cup plain nonfat yogurt
    • 2 eggs, beaten

    directions

    preheat oven to 400 degrees F. Lightly grease an 8×8 inch baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. stir in oil, honey, yogurt, and eggs. do not over mix, stir only until well blended. pour batter into prepared pan. bake for 20-25 minutes.  (about 3/4 of the way into baking, i coated the top of the bread with butter!)

    photo

    spread the jam on top of a warm piece of cornbread and enjoy!

    <3 kt

    Red Snapper in a Spicy Coconut Sauce

    Last night I tried out a new recipe I had found on www.self.com and as usually I modified as I went along and ended up creating something wonderful (not that the original recipe didnt sound wonderful). I hardly ever follow recipes, except for baking, because I like to let my palate guide me. I usually will use recipes as a reference or jumping off point, I get a basic idea of the ingredients and the order and proportion and adjust and add as I go along. What started as Coconut Spinach Snapper ended up as Red Snapper in a Spicy Coconut Sauce! So in my usual fashion, the following recipe is a rough estimate of what I made, I tried to remember the exact amount of each ingredient but I very highly encourage you to taste and alter as you go along!

    Red Snapper in a Spicy Coconut Sauce

    INGREDIENTS

  • Olive Oil
    2 snapper fillets (about 6 oz each)
    Salt and Pepper to taste
    2-3 cloves garlic, crushed
    2 teaspoon fresh ginger, peeled and grated
    1/2 cup diced white onion
    2/3rd to 1 can of light coconut milk
    Juice of 2-3 limes
    1 cup fresh cilantro, chopped
    1 tablespoon soy sauce (I highly recommend Safeway brand soy sauce…I cant explain why but it has the best flavor)
    About 1/2 tablespoon of Sriracha (adjust to your spice preference)
    2 plum tomatoes, diced
    1/2 red bell pepper, cored, seeded and diced
    1/2 yellow bell pepper, cored, seeded and diced
    1 bag (10 oz) spinach, washed (not dried)
    1 broccoli crown chopped
  • Heat a bit of oil in large skillet over medium-high heat. Season fish with salt and pepper and cook 2 or 3 minutes per side or until the fish is cooked but not too flakey. Remove fish from skillet and cover to keep warm. Return skillet to heat; cook garlic, ginger and onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add soy and sriracha; simmer 1 minute. Heat oil in a separate, large skillet over medium-high heat. Sauté remaining the bell peppers and broccoli, season with salt and pepper. Add tomato and spinach and cook until greens are just wilted. Plate the veggies then top with the salmon and sauce. Garnish with a bit of lime.

    I served this dish alongside some mild curry spiced rice but any rice or quinoa would be excellent. Bottom line is have fun with this recipe, you can play with the flavors a lot and really make it your own. If you come up with any tasty variations please share!

    <3 seanalyn

    homemade corn dogs!

    i fell in love with this recipe recently posted on wholefoodsmarket.com! it’s WAY healthier than most recipes, easy to make, and are super delicious!


    Ingredients

    • Nonstick cooking spray
    • 8 all-natural turkey or beef hot dogs
    • 1 1/4 cups 365 Everyday Value Organic Cornbread and Muffin mix
    • 1/2 cup flour
    • 1 egg, beaten
    • 1/3 cup milk or soymilk
    • 2 tablespoons butter, melted
    • Ketchup
    • Mustard

    Method

    Preheat oven to 425°F. Spray a large baking sheet with cooking spray; set aside. Thread each hot dog on to a wooden skewer, leaving about 2 inches extended from one end to act as the handle; set aside.

    In a medium bowl, combine muffin mix, flour, egg, milk and butter to make a very thick batter. Moisten your hands with water then press about 1/4 cup of the batter around one of the hot dogs to cover it entirely. Transfer to prepared baking sheet as done then repeat process with remaining batter and hot dogs.

    Bake until golden brown and batter is cooked through, about 15 minutes. Transfer to plates and serve with ketchup and mustard on the side.

    Nutrition

    Per serving (1 hot dog/about 4oz/116g-wt.): 280 calories (120 from fat), 13g total fat, 4.5g saturated fat, 65mg cholesterol, 880mg sodium , 34g total carbohydrate (2g dietary fiber, 9g sugar), 10g protein

    <3

    kt

    Miso Scallops and Shrimp over Stir Fried Rice Noodles

    Recently I hit up Japantown and picked up a bucket of miso paste since its one of my favorite flavors yet I never have it on hand to cook with. Its been chilling in my fridge for over a week while I mulled over the different ways to use it. Then it dawned on me…scallops…the perfect match to miso. I had recently picked up some bay scallops for cheap and also had some shrimp left over so I decided to throw those together with some rice noodles and see what happens…and what happens is pure magic.

    Miso Scallops and Shrimp over Stir Fried Rice Noodles


    I didnt take a picture of dinner so heres a picture of a tub of miso.

    Ingredients

  • 2 servings of dry rice noodles (medium thickness or flat rice preferred)
    3 tablespoons white miso
    2 tablespoons filtered sake
    1 tablespoon white wine vinegar
    2 tablespoons rice vinegar
    2 tablespoons olive oil
    2 teaspoon minced fresh ginger
    2 cloves garlic minced
    3/4 pound scallops (I used Bay Scallops because its what I had on hand but I HIGHLY suggest using Sea Scallops)
    1 diced red or yellow pepper
    1/4 cup of diced white onion
    Pepper to taste
  • Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions, cook them slightly underdone because they will cook a little more later and rice noodles easily overcook. Drain and transfer to a large bowl.

    In a bowl whisk the miso, sake, vinegars, olive oil, ginger and garlic. Add scallops and shrimp and stir gently, let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops and shrimp, reserving the marinade for the sauce.
    Heat some olive oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp and cook until golden brown. Transfer to a plate and cover to keep warm.

    In the same pan add a little oil and quickly saute the peppers and onions, add the noodles and continue to saute. Add a little bit of pepper to season. Slowly toss in the reserved marinade to the pan and cook until the noodles and vegetables are tender.Transfer the noodles to a plate and top with scallops and shrimp and serve immediately.

    <3 seanalyn


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