Category Archives: Recipes

Recipe: Crock-pot chicken curry

ChickenCurry

A hot, hearty meal that takes less than 10 minutes to assemble? Count me in!

Ok, so maybe it’s not an authentic curry, but it is delicious. And by using a slow cooker to lock in moisture, you get the most tender, juicy chicken without relying on the usual fat, oil or extra calories from the skin.

Crock-pot Chicken Curry

Ingredients:

  • 4 fresh chicken breasts
  • 1 small bag baby carrots
  • 1 onion, diced
  • 1 small bag frozen peas
  • 1 medium-sized potato, cubed
  • 1 bell pepper, cored and sliced
  • 1 clove garlic, minced
  • 1 can coconut milk (plus 1/2 can water)
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1/2 tsp ginger (fresh is best, but powdered works)
  • Sprinkle of coriander seeds
  • Salt and pepper, to taste
  • 1/2 cup fresh cilantro, chopped
  • Brown or white rice, cooked according to directions
  • Hot sauce or Sriracha (optional)

Directions: 

  1. After prepping veggies, put all ingredients (except rice) in crock-pot in no particular order (but I usually put the raw chicken towards the bottom).
  2. Turn crock-pot on low, and let cook for at least six hours or until chicken is cooked and vegetables are tender. Stir occasionally.
  3. Serve over a bed of white or brown rice, top with cilantro, and flavor with salt, pepper and hot sauce, as desired.

Lighter football fare: Betty’s Baked Buffalo Wings

Photo credit: Saveur.com

Photo credit: Saveur.com

Even the most committed diet and exercise devotees need to let loose once in a while.

I’m a firm believer in playing couch potato during football games; it’s perfect opportunity to make the most of your rest and recovery day.

But there is a difference between watching the linemen…and eating like one, which is why these wings are a perfect addition to your next game-day gathering.

Not only does the recipe come from my mom, a born-and-bred Buffalonian, but it’s a healthier take on the authentic recipe (i.e. crispy, delicious and not at all fried).

Betty’s Baked Buffalo Wings

Ingredients:

  • 1 package chicken wings
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vinegar
  • 2 tablespoons Frank’s Hot Sauce
  • Celery, cleaned and cut into sticks
  • Your favorite low-fat blue cheese dressing

Directions:

  1. Preheat oven to 400 degrees.
  2. Remove chicken wings from package; cut off wing tips and separate drumette and double-bone pieces at the joint.
  3. Bake wings on a foil-lined cookie sheet until skin is crispy on the outside and meat is no longer pink in the center, about 45 minutes (turn the wings over halfway so they cook evenly).
  4. Mix butter, vinegar and Frank’s Hot Sauce in a large bowl, adding wings and tossing gently until completely coated.
  5. Place wings on a second foil-lined cookie sheet, and bake again at 275 degrees for about 10-15 minutes or until nice and crisp.
  6. Serve with celery sticks and low-fat blue cheese dressing dip while cheering on your team!

Breakfast done right: Avocado-baked eggs

photo (99)

Dubbed the “Eggocado” by author and entrepreneur Tim Ferris, this compact breakfast bake is a nice alternative to the usual scrambled eggs or cold cereal.

Admittedly, the texture and consistency take some getting used to (hubby loved it; my verdict is, “meh”), but it’s nice to start your day with some healthy fats, fiber and vitamins.

The recipe is incredibly simple; top it with your favorite hot sauce or Sriracha for an extra kick in the pants to get you up and out the door in the morning!

Avocado-Baked Eggs

Ingredients: 

  • 1 ripe avocado
  • 2 fresh eggs
  • 1/4 cup grated cheese
  • Dash of pepper and salt
  • Optional: hot sauce, salsa

Directions: 

  1. Preheat oven to 425 degrees
  2. Slice avocado in half, and place in a baking dish after removing the pit
  3. Scoop out about 2 tablespoons of flesh to make room for the egg
  4. Crack one egg into each avocado half. Sprinkle with salt and pepper
  5. Bake in the oven for 15-20 minutes, or until egg white sets
  6. Remove from heat, and garnish with grated cheese, hot sauce or salsa

photo (100)

Satisfy your sweet tooth: Peanut butter chocolate chip bars

Peanut butter + chocolate = perfection

Peanut butter + chocolate = perfection

To say we’re ‘peanut butter obsessed‘ in our house is putting it mildly.

Between smoothies, baked goods, spreads and spoonfuls straight from the jar, we go through Costco-sized tubs of the stuff like there’s no tomorrow.

Another one bites the dust

Yup, another one bites the dust

So when I ran across this recipe from Jen of Peanut Butter Runner, I knew it’d be an instant hit.

Try to restrain yourself from eating straight out of the bowl

Not only does it have a fairly simple ingredient list, but these bars have a perfect balance of crispy outside and chewy inside that just hits the spot.

photo (69)

The only problem is that they seem to disappear the moment you set them out on the counter…

photo (72)

Peanut Butter Chocolate Chip Bars 

(Recipe source: Peanut Butter Runner)

Ingredients:

  • 6 tablespoons unsalted butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4-1/2 teaspoon sea salt (I used coarse Kosher salt and upped the amount to ~3/4 tsp)
  • 1 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees, and lightly grease an 8 x 8 pan. (I used a round cake pan for thicker bars)
  2. Mix together flour, salt and baking powder. Set aside.
  3. Using mixer, cream butter and peanut butter together on medium speed until smooth.
  4. Beat in the sugars until mixture is lightened in color and fluffy.
  5. Add the eggs, one at a time, and then the vanilla, scraping down the bowl after each addition.
  6. Reduce mixer to low speed and slowly add in the flour mixture. Add the chocolate chips, stirring until combined.
  7. Spread batter into pan, and bake for about 30-35 minutes or until done. (Center sets and edges begin to brown)
  8. Cool completely before cutting.

(Note that recipe can easily be doubled for a 13×9, but be sure to increase baking time.)

SKINutritious Lemony Kale Salad

Photo credit: Daily Candy

Photo credit: Daily Candy

Just ask Kermit – it wasn’t easy bein’ green…until kale came along.

Thanks to this leafy superfood, the most-loathed color in the food pyramid has now risen to rock-star status.

Doctors may tout its transformative powers for inside the body, but holistic aesthetician Elise May recommends it for how it impacts the outside, as well.

Her favorite kale salad was recently featured in Daily Candy, and it’s so simple and so yummy, I couldn’t resist re-posting it here.

SKINutritious Lemony Kale Salad

Ingredients:

  • 1 bunch dinosaur/lacinato kale
  • 1 lemon, juiced
  • 1½ tbsp. olive oil
  • ½ clove garlic, minced
  • ¼ tsp. red pepper flakes
  • Salt and pepper, to taste
  • Toasted pepitas, avocado, gluten-free breadcrumbs (optional)

Directions:

  1. Wash kale and remove stalks. Slice thinly and place in a large bowl.
  2. In a separate bowl, whisk together lemon juice, olive oil, garlic and red pepper flakes. Season with salt and pepper.
  3. With clean hands, massage dressing into kale for several minutes until leaves soften. Let sit for 5 minutes to soak up the flavors.
  4. Top with toasted pepitas, avocado and gluten-free breadcrumbs, if you so choose.
Photo credit: Daily Candy

Photo credit: Daily Candy

Want more of Elise’s skintastic recipes? Download her Skin Detox eCookbook here, and keep an eye out for the second edition, due later this summer.

Recipe: Super-cheesy baked spaghetti pie

photo (84)

Combine an increase in running mileage with recovery time spent trolling the internet for new meal ideas, and you’ve got a recipe for trouble.

Needless to say, I found this recipe when a recent carb craving struck. It’s a perfect weeknight dish that can be whipped up with very little effort, thanks to the convenience of jarred pasta sauce, pre-cooked sausage and shredded cheese.

photo (86)

Of course, I couldn’t resist, oh, quadrupling the amount of cheese (yes, seriously) and adding some sweet Italian sausage to spice it up a bit.

The result? As delicious as it looks. And, bonus: Not only is there minimal-prep involved, but it’s also basically foolproof; as long as you can boil water, you’re good to go!

photo (87)

Super-Cheesy Baked Spaghetti Pie

(Recipe adapted from LeMan and Wife)

Ingredients:

  • 1 jar (~25 ounces) pasta sauce
  • 16 ounces cooked spaghetti
  • 4 italian sausages, roughly chopped
  • 2 cups grated Parmesan
  • 2 eggs
  • 2 cups skim milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Place cooked spaghetti in a 9×13 baking dish, and sprinkle sausage and Parmesan evenly over the top.
  3. Beat eggs in a small bowl before adding milk, salt and pepper, then pour mixture over the Parmesan.
  4. Top with pasta sauce, and sprinkle with mozzarella.
  5. Bake until cheese browns and sauce bubbles, about 45-55 minutes. Let sit for 10 minutes before serving.

Three-ingredient chocolate peanut butter bars

photo (60)

Ok, so these aren’t necessarily the healthiest treats. But they’re easy. And delicious. Plus, let’s face it, sometimes you just need a little peanut butter pick-me-up.

Fair warning, though – don’t expect them to linger on the counter very long…they’re addictive!

Three-Ingredient Chocolate Peanut Butter Bars

Ingredients: 

  • 2 bags semi-sweet chocolate chips
  • 2 cups peanut butter
  • 1 cup powdered sugar

Directions: 

  1. Melt first bag of chocolate chips in the microwave until smooth (increments of 15-20 seconds work best)
  2. Spread melted chocolate on the bottom of a liberally-greased 9×9 glass pan; let harden
  3. Mix peanut butter and powdered sugar (you may have to tweak the ratio, depending on brand, for desired consistency); spread on top of chocolate
  4. Melt second bag of chocolate chips in microwave; spread on top of peanut butter layer and let harden before cutting

Sink your teeth into four healthy summer burgers

Photo credit: SimplyRecipes.com

Photo credit: SimplyRecipes.com

‘Tis the season for a backyard BBQ, but letting loose on weekends doesn’t have to totally derail healthy eating habits.

And as much as I love the traditional all-beef patty (I am from the Midwest, after all), it’s nice to switch things up every now and then.

Start by pumping up your typical burger with nutrient-rich ingredients such as bean sprouts, shredded zucchini, beans, wheat germ and whole grains for added flavor, fiber and moisture.

Then when you’re ready to take the plunge, tickle your taste buds with these four alternative burger recipes that will satisfy the heartiest of appetites (and still be easy on the waistline).

Plus they’re so flippin’ delicious, you may just forget they’re good for you!

Cherry Bison Burger

Even though it has yet to compete in popularity, buffalo meat is lower in cholesterol and calories yet higher in iron and protein than beef. The rich flavor pairs well with cherries, which not only add a dose of antioxidants, but also a sweet zing to these burgers.

  • 1 pound ground buffalo (American Bison)
  • 3 ounces dried cherries, chopped
  • 3 teaspoon Worcestershire sauce
  • 1 tablespoon Hoisin sauce
  • 1/4 cup whole wheat bread crumbs
  • Salt and pepper, to taste

Mix all ingredients until well-blended, form into patties, then grill and serve with lettuce on toasted whole wheat buns.

Thanksgiving Dinner Turkey Burger

There’s nothing tastier than that day-after-Thanksgiving turkey sandwich, piled high with all the trimmings. This burger is a throwback to that memorable meal, with all the same indulgent flavors, just less fat and fewer calories.

  • 1 pound ground turkey breast
  • ½ onion, finely chopped
  • ½ cup celery, finely chopped
  • 2 eggs
  • 2 tablespoons poultry seasoning
  • ¼ cup seasoned stuffing mix
  • Salt and pepper, to taste

Mix all ingredients until well-blended, then form into patties and grill, serving with cranberry relish and light mayonnaise on toasted wheat bread.

Chicken Satay Burger

Whether eaten on a stick or in a bun, this is one of my favorite dishes and easily transforms chicken into a simple-yet-exotic weeknight meal. Play with the spicy peanut sauce to get your desired consistency – thicker can be spread directly on the burger, while a thinner sauce would be great for dipping.

  • 1 pound ground chicken
  • 1 clove minced garlic
  • ½ cup chopped cilantro
  • ¼ cup chopped mint
  • 1 tablespoon soy sauce
  • ½ teaspoon lime juice
  • Salt and pepper, to taste

Mix all ingredients above until well-blended, and form into patties. While patties are on the grill, mix the following ingredients for spicy peanut sauce: ½ cup peanut butter with 2 tablespoons coconut milk, 1 tablespoon lime juice, 2 teaspoons soy sauce, 1 teaspoon brown sugar and ½ teaspoon crushed red pepper. Serve on toasted whole wheat buns.

Glazed Ginger Soy Salmon Burgers

Sweet and tangy, this sea-based burger is easier to make than you’d think – plus it gives you a hearty helping of omega-3’s, vitamin D and selenium, each of which have their own powerful health benefits.

  • 1 pound canned or finely diced fresh salmon
  • 1 egg
  • 1 tablespoon minced fresh ginger
  • 2 scallions, finely diced
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame seeds (optional)
  • Salt and pepper, to taste

Mix all ingredients until well-blended, form into patties and pan-fry using olive oil spray to prevent sticking. Serve on toasted whole wheat buns with ginger-lime aioli, which can be made with ½ cup light mayonnaise, 1 clove minced garlic, 1 teaspoons minced ginger and 1 tablespoon lime juice.

One-pot BBQ pulled chicken sandwiches

BBQ chickenNothing beats good BBQ. Present me with a plate of smoky goodness, and I just.cannot.resist.

But the fact that the average person eats more than 3,000 calories in a single BBQ sitting? That’s not nearly as appealing.

So when my husband came up with this tangy take on a classic pulled pork sandwich, my heart (and stomach) skipped a beat.

Sure, he swaps in chicken to cut fat and calories – but I’ll vouch that there’s no shortage of finger-lickin’ flavor!

One-Pot BBQ Pulled Chicken Sandwiches

Ingredients:

  • 4 boneless chicken breasts
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1.5 cups water
  • 1.5 cups BBQ sauce (your favorite brand)
  • .5 cup apple cider vinegar
  • Package King’s Hawaiian sweet rolls
  • Monterey Jack cheese slices
  • Salt and pepper, to taste
  • Hot sauce, optional
  • Pepperoncini, optional

Directions:

  1. Season raw chicken with salt and pepper.
  2. In large pot (a dutch oven works best), add chicken, onion, garlic, BBQ sauce and apple cider vinegar. Cover with water, and bring to a boil.
  3. Reduce heat, simmer on low for 45-60 minutes to cook.
  4. Remove chicken, reduce liquid by half (to sauce-like consistency) by slowly bringing heat up. Stir often to keep from burning.
  5. Shred cooked chicken, adding meat into sauce and stirring to combine.
  6. Assemble sandwiches using sweet rolls, meat and cheese. Add hot sauce and/or pepperoncini, as desired.

‘Veg’ out this summer with seasonal produce

Photo credit: SeriousEats.com

Photo credit: SeriousEats.com

I have neither space large enough nor thumbs green enough for a home garden, so thank goodness we have some pretty amazing farmers’ markets here in the Bay Area.

On my shopping list? A few warm-weather vegetables that are available in abundance right now (not to mention they make a super-healthy addition to summertime meals).

Read on for fun facts and quick recipes for five of my favorites:

Photo credit: JamesBeard.org

Photo credit: JamesBeard.org

Corn

Averaging 84 calories per ear, corn contains vitamin A, folate, fiber and antioxidants.

Look for husks that have an even green color, silks that are a pale golden tone and plump kernels that ooze a milky juice when popped, which means the ear is fresh.

Corn is also super-convenient because it comes pre-packaged for grilling! Simply remove the silks, brush a little butter on the kernels and pull the husks back up before tossing on a preheated grill for about 15 minutes, turning regularly.

cucumber2

Photo credit: JustAGlimpse

Cucumbers

There’s truth in the saying “Cool as a cucumber;” did you know that the inside of this potassium-packed vegetable can actually be up to 20 degrees cooler than the air in which it sits?

As a general rule, the smaller the cucumber, the smaller the seeds, and look for one that is firm, straight and blemish-free.

For a sweet and sour treat, try slicing two cucumbers thinly and mixing with one-quarter cup of rice vinegar, one teaspoon sugar and one quarter teaspoon salt, plus two tablespoons toasted sesame seeds.

Photo credit: LiveStrong.com

Photo credit: LiveStrong.com

Green Beans 

Crunchy, flavorful and a rich source of fiber, green beans boast important nutrients such as vitamins A, B6 and C – not to mention a healthy dose of minerals like iron, calcium and magnesium.

Choose crisp, well-formed beans that have smooth skin because a woody or tough appearance with discolored brown spots is usually a sign they are not fresh.

For an elegant side dish, combine a pound of blanched beans with two tablespoons olive oil and one-third cup each of crumbled blue cheese and crushed walnuts.

Photo credit: StraightFromtheFarm.net

Photo credit: StraightFromtheFarm.net

Sweet Peppers 

Lacking the hotness for which some of their family members are known, sweet (or “bell”) peppers contain small levels of the healthy alkaloid compound capsaicin, which may have anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties.

Go for a firm pepper that’s vibrant in color and free of surface punctures, bruises or shriveled stems.

Roasted peppers are a quick fix that will allow you to add exquisite flavor to a variety of dishes; simply quarter peppers, removing seeds and membranes before roasting in a 500-degree oven until the skin blisters and turns black (peel off skin when cool).

Photo credit: ehow.com

Photo credit: ehow.com

Tomatoes 

Although technically a fruit, the tomato is used most often as a vegetable for cooking purposes. Lycopene, a much talked-about antioxidant present in tomatoes, has been known to neutralize free radicals in the body and cut the risk of some cancers.

When buying, focus on choosing a specimen that feels heavy for its size and smells deliciously earthy. And whatever you do, don’t refrigerate tomatoes when you get them home; you’ll run the risk of turning them mushy or mealy in temperatures cooler than 50 degrees.

For a delicious side dish, halve tomatoes and top with a mixture of one quarter cup grated Parmesan, one teaspoon fresh oregano, plus salt and pepper, to taste. Drizzle with olive oil and bake for about 15 minutes – or until tender – in a 450-degree oven.

If you want to eat more local veggies this summer, a good place to start is the Natural Resources Defense Council’s “Smarter Living: Eat Local” site here, which includes information about markets around the country as well as which produce is currently in season around the U.S.