Fearing that someone else would bring guac to the 4th of July BBQ that we attended, I bravely made it anyway, deciding that there can never be too much guac at one party. I adapted this guac recipe from recipezaar.com: Ingredients: 6 avocados(soft but not mushy) 3 garlic cloves minced 2 juicy limes cut in half 1 small tomato diced(ripe but firm) 1/4 cup chopped cilantro(add or subtract to your liking) salt 1/2 medium onion(optional) 1 diced jalapeno(optional) Instructions: Cut avocados in half and remove pit. Place in a bowl with juice of two limes and mash with a large fork or potato masher. I prefer my guac a little on the chunky side but keep mashing if you like it smoother. Fold in the remaining ingredients(tomato, garlic, cilantro, onion and jalapeno). Add salt to your liking. It tastes best if you can let it set for multiple hours to a
I made this for a 4th of July BBQ. Adapted from WeightWatchers.com: Ingredients: 3 T BBQ sauce 2 T chopped fresh cilantro(I used more because I LOVE it) 1 1/2 T fresh squeezed orange juice 1 tsp orange zest(more for garnish if you desire) 1 tsp apple cider vinegar 1/4 tsp cumin 1 pound shrimp, extra-large, peeled and deveined fruit/vegetables of your liking cut into chunks(I used orange and yellow bell peppers, baby portabellas, cherry tomatoes, red onion and pineapple) cooking spray Instructions: If using wooden skewers, soak them in water for 20 minutes Meanwhile, in a large bowl, stir together barbecue sauce, cilantro, orange zest and juice, vinegar and cumin. Off heat, coat grill rack with cooking spray; heat grill. Thread 2 or 3 shrimp onto a skewer with an assortment of vegetables of your liking. Spoon sauce over skewer and let marinate for at least 10 minutes. Grill skewers, turning
It sounds like the biggest oxymoron ever, doesn’t it? By my recent posts, it also appears that I eat pizza non-stop. In all actuality, I rarely eat pizza because it is so unhealthy. I have been eating it more recently with the discovery of how to make a deliciously healthy pie. My current pizza was inspired by one of my co-workers hangover meals the other day. Sluggish at work, she headed down to the Rush caf to get a “Rush burger.” A highly unhealthy choice for a health care institution. It consists of a burger on a bun topped with bacon, cheese and BBQ sauce. Contemplating how I could make a much healthier version of the calorie monster, I came up with the idea of vegetarian bacon cheeseburger pizza. Ingredients: healthy pizza crust 2 Boca burgers(or veggie burger of choice) 4 slices of Morningstar vegetarian bacon 1 whole pickle diced into 1/4 in
I had previously blogged about the World’s Easiest No-Rise Pizza Dough. Well, I made a few changes to make it healthier. The new and improved recipe is: Ingredients: 1 packet of yeast 1 cup warm water 2 1/2 cups whole wheat flour 2 T honey 1 t salt 2 T olive oil 1/3 cup flax seed 1/4 cup steel-cut oats(plus 1/4 cup water) Preheat oven to 400 degrees. In a microwaveable bowl, combine 1/4 cup steel-cut oats and the 1/4 cup water and microwave on high for 2 minutes. This will soften up the oats but not fully cook them. In a large bowl combine packet of yeast with 1 cup of warm water. Stir until the yeast dissolves. Add in all other ingredients, stir until combined. Let rest for 10 minutes. Divide dough in half and make 2 large pizzas. This dough has a tendency to rise, so press
Last night’s dinner menu was loaded with summer: lobster tails, low-fat potato salad and corn on the cob! I had bought some lobster tails for dinner but everywhere I looked told me that I needed to grill them. I don’t have a grill. Hmph! Finally, with Brian’s aid I found an uncomplicated “How to broil lobster tails in the oven” article. Success! Let’s get to it: Defrost lobster tails overnight in the refrigerator Preheat the broiler. Make sure the rack is at least 5in from the heat source. Flatten the lobster tail on a cutting board. Beginning at the WIDE end(not the tail end!), cut the shell down the middle and bend back to expose the meat. Rinse out any innards that are left. Coat a shallow baking dish with non-stick spray and lay lobsters meat side up. Create the marinade. In a small sauce pan, saute one clove of minced
I had seen this recipe a month or two ago and finally got around to making them. Super simple, healthy and delicious. It would be perfect for entertaining because they are quick to make and minimal clean up…more time with your guests. Adapted from Woman’s Day magazine: 4 cups baby spinach** 4 tilapia fillets (6 to 7 oz each) 8 tsp extra-virgin olive oil 8 oz thin asparagus, trimmed and cut into lengths about 2 in. long 4 tsp each capers and minced shallots** 2 tsp fresh thyme leaves 1 tsp salt 1/2 tsp pepper 8 to 12 thin slices lemon **I didn’t have any spinach or shallots so I just left them out and they still turned out fabulous. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil. I used foil because I couldn’t find my parchment paper…until the
Tuna steaks have always been a little intimidating to me. Well, most seafood is. I feel like chicken is so much more versatile and much less easy to mess up. Being a recovering vegetarian and having not cooked any meat in a few years the task at hand was a little more daunting. Resolving to eat more healthy and dating a guy from Florida meant incorporating more seafood into my diet(not at the most opportune time considering the Gulf oil spill). So, I was at the grocery store and saw some yellow fin tuna steaks. Remembering how much I enjoyed eating tuna steaks while in Hawaii made me buy them. I headed home to search for an easy recipe to hopefully not screw up. Recipe adapted from cooks.com: GRILLED AHI STEAKS (YELLOW FIN TUNA) 2-8 oz yellow fin tuna steaks Marinade: 1 cup soy sauce 1/2 cup lemon juice 1
I’ve made this several times and will continue to make it. Next time I would like to switch the orzo with quinoa and add a little more nutritional value. Or try cilantro in the place of parsley. It’s fast, easy and delicious. Picture and Recipe taken from Cooking Light(March 2009): Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp) Ingredients 1 cup uncooked orzo 2 tablespoons chopped fresh parsley 1/2 teaspoon salt, divided 7 teaspoons unsalted butter, divided 1 1/2 pounds peeled and deveined jumbo shrimp 2 teaspoons bottled minced garlic 2 tablespoons fresh lemon juice 1/4 teaspoon black pepper Preparation: 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.