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!


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


  • 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


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


    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:


    healthy cornbread


    • 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


    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!)


    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 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


  • 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! it’s WAY healthier than most recipes, easy to make, and are super delicious!


    • 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


    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.


    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



    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.


  • 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

    Duo of shrimp and tuna tostadas

    First of all sorry for the slow week, I both Katie and I have been slammed in our professional and personal lives so sadly blogging has taken a back seat. But that means there is a backlog of posts to unleash on you all next week so stay tuned.

    Meanwhile, Im not sure if its nice and warm where you are, but in San Francisco we are experiencing some of our rare fabulously gorgeous weather. And when its fabulous out my mind(and tummy) always seems to drift to thoughts of Mexican food (well that and sushi, but I always want sushi). I think its just because when I first fell in love with Mexican food was a hot summer in Puerto Vallarta when I was 15. Before then my only other exposure to Mexican food was fake disgusting greasy junk like Taco Bell so I thought I hated Mexican food. While in Mexico for my godfathers wedding I spent 2 weeks on the beach and in the jungles eating fresh delicious authentic Mexican food…and I fell absolutely in love. So now when the weather turns warm I dream of light and delicate fish tacos, camarones al mojo de ajo (garlic shrimp) and other delicious Mexican seafood dishes.

    So for this warm weather, why not make yourself some delicious (and healthy!) tostadas? The first is a recipe I got from Self Magazine,one of my favorite magazines because it combines fitness, fashion and food!

    Tuna Tostadas

    Ingredients (makes 8 tostadas)

  • * 8 corn tortillas (6 inches each)
    * 3 tablespoons canola oil
    * 4 teaspoons salt
    * 1/2 teaspoon finely chopped chipotle pepper
    * 2 tablespoons fresh lime juice
    * 1 tablespoon tequilla
    * 1/2 teaspoon adobo sauce
    * 1/4 teaspoon sugar

    * 1 pound sushi-grade tuna, cut into 1/4-inch cubes
    * 1 avocado, cut into 1/4-inch cubes
    * 3 scallions (green part only), thinly sliced
    * 3 tablespoons hulled pumpkin seed

  • Preparation

    Heat oven to 350 degrees. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoons oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and 1/3 of scallions.

    Garlic Shrimp Tostadas


  • 8 corn tortillas
    Shrimp 31/35 or 36/40 de-veined and de-tailed – (enough to give everyone about 5 to 7 pieces of shrimp)
    Canola oil (just to brush the tortillas)
    Olive oil (enough to coat your pan)
    2 cloves of garlic crushed
    1-2 limes (depending on how much juice you get out of them)
    1 can of black beans
    2 cups chopped cabbage
    Queso Fresco
    Salsa (either make your own or get a nice chunky store bought kind)
  • Preparation

    Prepare the tostada shells the same as the above recipe
    Coat a pan in olive oil and bring to medium heat. Add the crushed garlic and saute for a few seconds to release the flavor. Add the shrimp and sprinkle with salt and pepper. Satue until shrimp is fully cooked adding spritzes of lime juice to keep the pan moist and the shrimp from burning. In a microwave head the black beans (take out of can first…duh). To assemble top the tostada shells with a spoonful of black beans and a bit of cabbage (just enough to provide a thin layer over all the beans). Then pour some salsa on the cabbage, I made my own out of spicy jalapeno tomato sauce and peppers and onions, but you can use a good quality chunky store bought kind if you like. Place a few shrimp on top each tostada then top with s0me fresh torn cilantro and some crumbles of queso fresco. Serve and enjoy! Whats great about this dish is that the shrimp ends up tasting rich and buttery almost like a shrimp scampi but its actually very light since you are using olive oil instead of butter.

    These tostadas would be great served as a duo for a main course or as an appetizer or light lunch.

    Awesome product alert

    Ok so I have a new favorite product! Its calledGoya Recaito and pardon me but I just have to sing its praises.

    This product is a cilantro based product has onions, peppers, oil, garlic and other seasonings to create a delicious and fabulous sauce. This can be used in sauces, soups, dips…just about anything that requires a tangy cilantro flavor. I bought a jar a while ago at a local market and quickly realized its potential for quick dishes. One of my favorites is to use it on chicken when I dont have time to slice and dice and make my own recipe from scratch. All you need to is marinate it with some chicken and add any other seasonings you would want like salt, pepper, chili, etc. and throw it in the oven or saute pan and you have a fabulous quick dinner. When I have time I will let it marinate for an hour or so before roasting it in the oven, but last night I came home from the gym and just wanted to make a quick dinner so I sauteed some onions and chicken for a few minutes just to give it a crisp before spooning some sauce in. Voila, instant delicious and healthy dinner. Extra bonus is you dont need as much as you think you do because once it starts cooking it becomes a much thinner liquid. For two breasts of chicken you only need about a table spoon or two of the sauce. Ive also used it to mix in with white rice for extra flavor or with a shrimp stir fry.

    Do yourself a favor and pick a bottle of this sauce up, its cheap and such a great product to have in your fridge for instant dinners without resorting to frozen food.

    PS- Goya if you want to make me a spokesperson for your company all you have to do is pay me in sauce. Im serious

    <3 seanalyn

    Battlestar Pielactica

    So here it is, the final night of Battlestar Galactica and I decided to celebrate it in the only way I know how…pie.

    Witness my creation that is BATTLESTAR PIELACTICA

    Based on Starbuck’s mandala aka The Eye of Jupiter this fruit topped pie replicates the pattern featured so often in the series. If youre planning a finale party, heres your chance to wip up something delicious and healthy to celebrate!

    Battlestar Pieactica


    Pie Crust

    • 1 1/2 cups (200 grams) all spelt or all purpose flour
    • 1/8 teaspoon salt
    • 1/2 cup (113 grams) unsalted butter
    • 1/4 cup (50 grams) Splenda
    • 1 large egg, lightly beaten

    Healthy Custard Filling

    • 1/2 (16 ounce) package small curd cottage cheese (nonfat or lowfat)
    • 1/2 cup Splenda
    • 1 tablespoon and 1-1/2 teaspoons spelt flour
    • 1/2 teaspoon fresh lemon juice
    • 1/2 pinch salt
    • 1-1/2 egg yolks
    • 1-1/2 egg whites
    • 1/2 (12 fluid ounce) can coconut milk
    • 3/4 cup soy milk

    Pie Crust
    In a small bowl whisk together flour and salt. In a large bowl using a band mixer beat the butter until soft and gradually add in the Splenda. Add in the beaten egg and mix just until all ingredients are intermixed….do not overdo this! All at once add the flour mixture and mix just until it forms a ball. You dont want to overwork the dough. Wrap the dough in plastic wrap and refrigerate for 20 minutes or until it is a bit harder.

    Preheat oven to 400 degrees and place a rack in the middle. Take an 8-9 inch pie pan and lightly grease the bottom. Remove your dough from teh fridge and roll it out until it is about an inch larger than your pie pan. Carefully place the dough in the pie pan being careful not to stretch the dough (this will cause it to shrink when it bakes). Prick the bottom of the dough a few times with a fork to keep the dough from puffing up when it bakes. Place the pan in the fridge to cool and settle for about 20 more minutes. When the dough it cool take another pie tin and wrap the bottom in either aluminum foil or parchment paper and place it within the dough lined pie tin. Fill this with either rice, dried beans or any other weights. Put the pie crust in the oven to bake for about 25 minutes or until the edges are golden brown (I overdid mine just a hair). Remove the pie crust from the oven and lift off the weighted pie tin, allow the crust to cool.

    Healthy Custard Filling
    Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained. Preheat oven to 425 degrees F. In a large bowl, combine cottage cheese, Splenda, flour, lemon juice, salt, egg yolks, coconut milk, and soy milk. Mix well.

    In another bowl, beat egg whites until firm and fold into batter until smooth. Place the mixture in the fridge for a few minute to cool before pouring into pie shell.

    Bake for 15 minutes at 425 degrees F, then reduce oven to 350 degrees F and bake for an additional 25 minutes or until knife inserted in center comes out clean. Remove from oven and allow pie to cool.

    Topping your Pie

    You can really use just about any fruit to top your pie as long as it is yellow, red and blue.  I used mangoes, strawberries and blackberries but other options are raspberries, pineapple, peaches, blueberries or bananas. Just make sure the pattern is yellow, red, blue, yellow.

    If you dont have enough time to make a pie from scratch for tonight, you can always buy a pre-made crust and fill it with either pudding or another quick custard-like filling.

    Happy Batttlestar Galactica Day everyone! Enjoy the finale!

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