Video Blog Debut: Creamy Smoked Salmon Spread Appetizer

Hello friends! Hope everyone has been enjoying their summer festivities! As summer comes to a close and we begin to tuck away our flip flops and bathing suits, we can start to welcome back the flavors of fall. One of my favorite times of year to cook is this season because as we bring back the winter squashes and fall spices, nothing is more comforting than the warm and inviting aromas of roasting and baking with fall ingredients like pumpkins and butternut squash. I am very excited to tell you all that I will be leaving for a 2 week trip to London in just a few short days. With this trip, I will explore famous architecture, culture and my favorite: FOOD! I cannot wait to bring back some newly inspired ideas from across the pond to share with you all. Until then, I will leave you with my latest venture... I started a video blog! This is the first episode; I made a Creamy Smoked Salmon Spread appetizer which can be made regular or a healthier Gluten-Free option! Enjoy!

Open Face Non-Dairy Caprese Egg White Omelet

With Roasted Heirloom Cherry Tomatoes, Spinach, Soy Smoked Provolone, and Fresh Basil

Who doesn't love the fresh and tangy flavors of caprese anything? If you're looking to make an impressive breakfast without all the hassle, this is the meal for you! Not only is this dish delicious and super easy to make, it is also a low calorie, cholesterol and dairy free, nutrient packed meal. 

I began by sauteing my tomatoes for about 5-7 min. with a touch of apple cider vinegar, some kosher salt and cracked black pepper. I covered them for about 3 minutes to keep in some moisture and cooked them on medium heat. You can also roast these in the oven with a touch of olive oil (but if you're short on time the pan works just fine) 

Remove tomatoes from pan and pour in your egg whites, use as much or little as you desire, your pan size will determine the size of your omelet. When the egg whites begin to turn white from their translucent color, sprinkle on some garlic powder and add your spinach, making sure to spread it evenly as you will not be stirring. Make sure to reduce your heat once eggs turn white as to not burn the bottom of your omelet! Cover your pan to help wilt the spinach. 

If you desire cheese, feel free to add it now. I decided to go for a non-dairy version today and used a soy smoked provolone (which tastes a lot like smoked gouda...yum!) Add your fresh chopped basil, and I also threw in some italian parsley. Then top off your omelet with the tomatoes. I then sprinkled some toasted flax seeds for a nuttiness, cracked some more black pepper and  salt, and then finished it with a balsamic reduction. (Regular balsamic is also delicious on top)

There you have it. So simple, yet so delicious. And talk about appealing to your drooling onlookers! Enjoy!

Playing catch up! Feast your eyes...Eat your colors...

Hello friends and food enthusiasts! I have some much needed catch up to do in the world of food blogging! Though I have been enjoying the many fruits of my labor, I have not been sharing them... how selfish of me! Alas, I did manage to take some photos before scarfing down some of my latest noms. Let us recap...

Hashbrowns you can feel good about!

Gluten-Free Zucchini and Quinoa Hashbrowns, Egg Whites with Spinach,  and Veggie Sausage Patty

     It's breakfast time and I'm in the mood for a hearty meal that I won't regret later in the day. In my fridge, I find some zucchini and cooked quinoa that both needed to be used. So I got to thinking... I had seen a recipe for quinoa cakes that were breaded and pan fried. I decided to attempt a non-breaded version using zucchini sliced into small matchsticks and combine that with quinoa and spices. 

     This batch came out a little too moist, it still browned nicely in the pan but fell apart when I tried to eat it with a fork. I still need to play with the ratio of dry to wet ingredients. I used one whole egg, about a cup of cooked quinoa, and 2 small zucchini sliced and cut into matchstick pieces. I think 1 zucchini would have been better for a batch that won't fall apart. I used about 1 1/2 Tbsp of nutritional yeast and seasoned with salt, pepper, garlic and onion powder, and cayenne pepper. I also put a couple small dollops of non-fat plain yogurt which I think made it too moist. In the pan put just enough canola or olive oil to coat the bottom, and set yourself up with a plate with a paper towel to absorb excess oil. Next time I try this: omit the yogurt, add an extra egg or yolk of an egg, and use a more equal ration of quinoa to zucchini sticks. This is definitely an experiment well worth trying... they still tasted delicious whether they stay intact or not.

Smoked Salmon Fettuccine Alfredo Pasta

Spinach Shirataki Fettuccine with Smoked Salmon, English Peas, Mushrooms and Fresh Dill. Accompanied by a Spinach Salad with Lemon Vinaigrette. 

One of my all time favorite indulgences...  Fettuccine Alfredo. It's warm and creamy and deliciously decadent. I very rarely eat real pasta these days as I have found so many genius and delicious alternatives. As you may or may not have learned about me yet, I am all about resourceful cooking. I hate throwing away food because it goes bad. If I'm not feeling inspired to cook anything in particular... I look at what needs to be used up first in my fridge and voila...inspiration! The ingredients in my house are the ingredients that I work with... unless I have a mind set for something very specific. So, I'm craving fettuccine alfredo and what do I have in my fridge? I've got spinach shirataki noodles (aka the miracle pasta)!  Also, I've got some left over smoked salmon that needs to be used, as well as some fresh dill. So I'm thinking, smoked salmon, dill, and peas in a creamy sauce sounds divine! I always have several kinds of frozen veggies in my freezer to beef up whatever meal I'm making. 

The Sauce:

I skip the rue. As in, no butter and flour. Instead I start with a Tbsp of olive oil and sautee some chop garlic. As soon as you start to smell the garlic, add in your "cream" in my case I used unsweetened plain almond milk. Now, because almond milk will not thicken the way the cream will, I add a little less than a Tbsp of cornstarch. To make it thicken without lumps you can mix the cornstarch with almond milk before putting it in the pan. Once you let this simmer for a few minutes, stirring occasionally until it thickens. Then you add the indulgent part... cheese! Because the rest of your ingredients are so low in calories.... you can afford the cheese. I use a combo of parmesan and an italian blend with asiago, mozzarella, etc. Don't forget to season your sauce with salt and pepper to taste and add in your fresh dill. It won't need much salt because parmesan has such a nice saltiness already!

The Protein and Veggies:

I let my peas thaw to room temperature and then added them in while the sauce was thickening. The smoked salmon can be added in at the last minute because it's already cooked! Just put it in long enough to warm. I also decided to use up some crimini mushrooms I had in my fridge. I sauteed them separately and then added them in at the end along with the salmon.

Tip: Always remember to thoroughly rinse and boil your shirataki noodles to take out the earthy flavor and smell that they have. I like to rinse before and after I boil them!

Enjoy your deliciously decadent and deLIGHTful alfredo pasta!!

Taco Salad and Agua Fresca

Organic 3-Bean Taco Salad with Mushrooms, Jalapenos, and Fresh Salsa. Agua Fresca with Mint Green Tea, Sparkling Mineral Water and Blueberries

Taco salads don't really need a recipe for success... but I really just want to talk about how easy it is to enjoy a salad with no dressing! Salsa is a great substitute for dressing because it's super low calorie and super packed with flavor! I also love to jazz my taco salad up with jalapenos and add a protein like beans or a veggie patty. My version of taco salad is technically taco free but feel free to add some corn tortilla chips for some added crunch if you don't mind the extra calories. I also decided to mix up some flavorful water using mint infused green tea, sparkling mineral water, and some blueberries! Green tea is great for boosting your metabolism as well as being high in antioxidants, especially alongside the antioxidant rich blueberries! And this beverage is oh so refreshing!

Taste of Italia!

Zucchini Pasta Marinara, Sauteed Broccolini and Green Trio Salad with Toasted Almonds Lemon and Balsamic Dressing

Here we have a super simple, super classic, Italian inspired meal. The catch: it's Gluten and Carb free! That's right, Zucchini pasta has wowed us yet again. The vitamin rich vegetable can also offer dietary fiber if you keep the skin on (which I always do). Mandolin 1-2 small to medium sized zucchinis and toss with your favorite version of marinara. Only needs 3-4  minutes of heat to get the right consistency! I like to beef my marinara up with mushrooms and other veggies!  I did a quick saute with the broccolini, squeezed some lemon juice and cracked black pepper then finished it off with some toasted slivered almonds. The trio salad is a combination of Kale, Spinach, and Swiss Chard. Be warned, this lettuce blend is quite hearty and therefore needs a flavorful dressing to hold up to it! I did a simple blend of lemon juice, garlic, red chili flakes, olive oil (emulsified) and then drizzled with a touch of balsamic reduction! Mama mia this meal  is molto bene! 

Vegetarian "Ramen Noodles"

A college kid's best friend: Ramen. We all have had it at some point  in our lives... and many of us have grown strangely fond of it's salty, brothy goodness. So, to satisfy  my (recently graduated) college self, I ventured out to find a healthy version of this old-school favorite: 

Shirataki noodles to the rescue yet again! This time, I used the angel hair kind to achieve the same texture as regular ramen noodles. Since my fresh ingredients were limited, I used dried garlic, cilantro, and onion for flavor. To achieve that salty and colorful kick, I used 1/3 to 1/2 a packet of Saza Goya Culantro Y Achiote seasoning. One can of no msg veggie stock (with a mere 10 calories a can), a splash of liquid egg whites for some added protein, some fresh squeezed lime juice, and some chili powder to taste. Garnish with lime wedges,  fresh cilantro or dried chilies, and there you have it! A healthy, low calorie, hearty comfort food that takes you back to those dorm room days.

Feel free to exclude the egg whites for a vegan version, and/or toss in some fresh veggies to bulk up the nutritional impact of the dish. Ready to serve and eat in under 15 min and for around 80 calories TOTAL! EAT UP!

Apple Cinnamon Almond Butter "Milkshake"

It's 9 pm at night... and the cravings are setting in. It's usually right around this time that I find myself having a desperate and unshakeable fixation on something sweet, creamy, and terrible for you. I'm talking about ice cream. Sometimes you just need ice cream. And that's really ok. So, with strong determination I set out to create a concoction (based on what was in my fridge) that could satisfy my needs without undoing my whole diet for the day. 

I was elated to discover that not only did I fill my ice cream void without cheating on my diet, but I also came up with something so tasty that I now have cravings for this sweet treat rather than ice cream.

Here are the ingredients for my "milkshake" with approximate measurements (play with ratio to find the right consistency for your taste):

~ 1 cup of Almond Milk (the unsweetened 35 calories per serving kind)
~ 1/2 cup Unsweetened Apple Sauce
~ 1 1/2 tbsp of Unsweetened Almond Butter
~ Agave Nectar to taste preference (Can use sugar substitute for less calories but I prefer the natural non-cancer causing stuff.)
~ A couple tsp of cinnamon (base on preference... I say the more the merrier!)
~Ice (Use enough to thicken mixture to consistency of your choice)

Blend until smooth. I use a Magic Bullet and it works like a charm for a single serving size. Depending on the amount/type of sweetener you use this "milkshake" adds up to about 250 calories. But don't sweat it, the majority of those calories are coming from the almond butter, which is one type of good fats you can give your body. This snack is also delicious as a protein shake for breakfast!

Sweet 'n' Spicy Tuna Salad

With Spinach and Kale Salad marinated in Garlic, Lemon Juice, Red Chili Flakes, and Sea Salt

Let's start with the high dosage of antioxidant vitamins A,C, and K. Spinach and Kale is a great combo for both nutritional reasons  as well as being complimentary in texture and flavor. Squeeze a generous portion of lemon juice and garlic powder, then add a few pinches of red chili flakes and sea salt. Feel free to drizzle a little olive oil (I prefer without for a lighter version).

Tuna Salad: It's been done. I know. But it's a great source of lean protein for a satisfying lunch. I love experimenting with different ingredients to jazz up tuna salad. Today I tried a little sweet 'n' spicy combo using:
-A can of drained tuna (in water, not oil)
-About a 1/4 cup of chopped celery
-A few tbsp of dairy free, egg free garlic aioli
-A dash or two of low sodium soy
-Couple dashes of siracha... or whatever you can handle.
-A handful of raisins (about 1/4 cup)

-Black pepper to taste




 And for the final touch, I halved some sweet baby peppers. These sweet, crunchy little peppers were delicious stuffed with some of the tuna salad filling. Try it as a delicious, colorful and healthy appetizer or finger food for your next get together!


Enjoy!