Food + Blog= Love

Food + Blog= Love...Don't be fooled by the title.. Guys are welcome to view this blog too... This blog is written by a girl so obviously these recipes are girl friendly... Also, most of my posts will be healthy recipes YAY!! But every now and then I will throw in one of my favs! Hey, you gotta live a little!! It's OK to splurge and your man will love ya for it!

Feel free to share your recipes too! I am ALWAYS looking for new ideas!!

Wednesday, August 31, 2011

Chicken & Sweet Potato Stew


INGREDIENTS

  • 6 bone-in chicken thighs, skin removed, trimmed of fat
  • 2 pounds sweet potatoes, peeled and cut into spears
  • 1/2 pound white button mushrooms, thinly sliced
  • 6 large shallots, peeled and halved
  • 4 cloves garlic, peeled
  • 1 cup dry white wine
  • 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons white-wine vinegar
  • PREPARATION

    1. Place chicken, sweet potatoes**Place these in the pot a few hours later, as they get soft and may disintegrate after 5 hours**, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

    TIPS & NOTES

    • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

    NUTRITION

    Per serving: 285 calories; 6 g fat ( 2 g sat , 2 g mono ); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.
    Nutrition Bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).
    Carbohydrate Servings: 2
    Exchanges: 2 starch, 2 lean meat

    Tuesday, August 30, 2011

    Breakfast Abs Smoothie

    Thank you Oxygen Magazine for this recipe for great abs...


    Ready in 5 minutes- Makes 1 serving


    1 large orange, peeled
    1/2 cup unsweetened vanilla almond milk
    1/4 cup oat bran
    1 frozen banana
    1 tsp honey/agave nectar or 1 packet Stevia (optional)
    1 cup ice
    **I like to add 1 tablespoon of flaxseed


    Combine all ingredients in a blender and puree until smooth. Serve.


    Nutrients per Serving:
    Calories: 240, Total Fat: 4g, Sat. Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 90mg, Total Carbs: 59g, Dietary Fiber: 10g, Sugars: 27g, Protein: 7g, Iron: 2 mg



    Monday, August 29, 2011

    Paleo Granola x2

    This is such a great snack to have at work, in the car and stashed at the house.  Shout Out to Stephen @ Company Cafe for the recipe below!!!  And if your from Dallas and haven't been there yet- you must go eat there- companycafe.net- It's DELISH!!


    1 1/2 cups almond meal
    1 cup crushed almonds or almond silvers
    1 cup raw sunflower seeds
    1 cup raw pumpkin seeds
    1/2 cup coconut
    3 tablespoons grape seed oil
    3 tablespoons honey
    1 teaspoon vanilla


    Mix all ingredients together & spread on a cookie sheet.  Bake @ 350 for about 25 minutes stirring every 6 minutes so it gets toasted evenly


    It's 2 for 1 day today....  This Paleo Granola recipe was found on a Crossfit website and has some additions that was not in the above recipe, so I thought I shared two today.

    • 5 cups- slivered almonds, pumpkin seeds, flax seeds, pecans, and sunflower seeds; you can use whatever you want, but make sure you use at least 2 – 3 cups slivered almonds, as these take the place of what is normally oats
    • 1/3 cup honey (or maple syrup or any other Paleo-approved sweetener)
    • 1/3 cup coconut oil
    • 2 tsp vanilla
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • 1 cup raisins
    • 1 cup shredded unsweetened coconut

    Mix honey, oil, vanilla, cinnamon and nutmeg in a small saucepan and bring to a boil on the stove. Let it cool. Spread the nuts and seeds out on a greased baking sheet and pour the cooled honey mixture over the top. Mix it around to get everything covered, and bake for 30 minutes at 300 degrees. Allow the pan to cool slightly and then put the mixture into a bowl. Mix in raisins and coconut, and enjoy!

    Friday, August 26, 2011

    The 5 Health Benefits of Coconut Oil


    By Jennipher Walters

    Although coconut water may not be quite as beneficial as we thought, that doesn't mean that you still can't get health benefits from coconut in other forms. In fact, coconut oil is one of the best ways to enjoy the health benefits of coconut!
    5 Things to Love About Coconut Oil
    1. It may help with weight loss. Coconut oil contains medium-chain triglycerides that are metabolized differently than fats from other oils. These unique fats may help with weight loss.
    2. It can raise your good cholesterol. Although coconut oil contains saturated fats, it's not the bad kind you normally think of. In fact, coconut oil can raise your good HDL cholesterol and give you a dose of antioxidants!
    3. It may strengthen your immune system. Coconut oil contains antimicrobial lipids, lauric acid, capric acid and caprylic acid, which have antifungal, antibacterial and antiviral properties. This can help in fighting harmful bacteria and illness in the body!
    4. It helps you to absorb important minerals. The fats and substances in coconut oil help your body to better absorb calcium and magnesium, which are important for bone health.
    5. It helps with blood sugar levels. Coconut oil also helps control blood sugar levels by improving the secretion of insulin and the utilization of blood glucose.
    So the next time you cook, why not try a little coconut oil instead of your usual cooking oil?
    Jennipher Walters is the CEO and co-founder of the healthy living websites FitBottomedGirls.comand FitBottomedMamas.com. A certified personal trainer, lifestyle and weight management coach and group exercise instructor, she also holds an MA in health journalism and regularly writes about all things fitness and wellness for various online publications.

    http://www.shape.com/healthy-eating/the-5-health-benefits-of-coconut-oil

    Thursday, August 25, 2011

    Bison Tacos- Healthy Mexican @ its finest!

    This is one of my personal favs... I LOVE Mexican food and this is a very healthy alternative..  The shout out for today's recipe goes out to my fav food camp instructor and owner/trainer of iChooseFit AJ Tucker..  Without him I'd be a lot less healthy...


    What you will need:


    2 tsp EVOO
    2 tbsp chili powder
    1 tsp ground cumin
    1/2 tsp dried oregano
    1/2 tsp salt (I don't use)
    1/2 cup canned crushed tomatoes (Whole Foods has some great brands)
    1/2 cup gluten free chicken broth (Whole Foods/Sunflower Market has low sodium versions as well)
    1 small onion chopped
    3 garlic cloves pressed
    1 tsp ground coriander
    1/4 tsp cayenne pepper
    1 lb ground bison (Whole Foods or Central Market carries)
    1 tsp sucanat
    2 tsp apple cider vinegar
    Whole Wheat Tortillas


    Toppings:
    Fresh Salsa (Whole Foods has some great salsa!)
    Fat Free Cheddar Cheese
    Baby Spinach
    Chopped tomatoes
    Diced Avocados 
    Chopped Green Onion
    Chopped Fresh Cilantro
    Fat Free Sour Cream (So much flavor without it so I recommend not using)
    Fresh Salsa
    ********

    • Heat olive oil in a skillet over medium heat.  Stir in onion and stir until onion is softened & has turned translucent- about 5 min.
    • Add garlic, spices and 1/2 teaspoon sea salt; stir constantly for about a min.
    • Add bison.  Break up meat & scrape away from bottomof pan to prevent burning until bison is no longer pink (5 min.)
    • Add crushed tomatoes, chicken broth, sucanat & vinegar.  Bring to simmer
    • Reduce heat to med/low & simmer uncovered for 10 min (mixture should not be completely dry)
    • Serve in Whole Wheat Soft Tortilla


    Tuesday, August 23, 2011

    Carrot Banana Muffins- Paleo

    I'm BAAACK!!!  Sorry for the delay..  I did make dinner last night but was too tired to jump on the computer and post..  Plus, it was a remake that was quick and easy...  I thought though I would provide a Paleo Breakfast that I am going to try and make for my Crossfit Endurance team Sat morning for a post run snack...  It is not the prettiest looking muffin but it is DELISH!!!  Enjoy!


    Ingredients
    2 cups blanched almond flour
    2 teaspoons baking soda
    1 teaspoon celtic sea salt
    1 tablespoon cinnamon
    1 cup dates, pitted
    3 ripe bananas
    3 eggs
    1 teaspoon apple cider vinegar
    1/4 cup coconut oil
    1 1/2 cops carrots, shredded
    3/4 cup walnuts, finely chopped


    Instructions

    1. In a small bowl, combine almond flour, baking soda, salt & cinnamon
    2. In a food processor, combine dates, bananas, eggs, vinegar & oil
    3. Transfer mixture to a large bowl
    4. Blend dry mixture into wet until throughly combined
    5. Fold in carrots & walnuts
    6. Spoon mixture into paper lined muffin tins
    7. Bake @ 350 degrees for 25 min.
    **Makes 18 muffins





    Tuesday, August 16, 2011

    No Posts till Monday!!

    Tonight was a late night of working so I picked up a rotisserie chicken and some salad..  Easy fast meal on the go and way better than fast food or delivery!!  Tomorrow I have a girls dinner so Dude must fend for himself and Thursday we are San Diego Bound!!!  Cooking will resume on Monday!!


    Have a great weekend!!!



    Monday, August 15, 2011

    Pasta w/ Asparagus, Prosciutto & Pecorino Romano

    Tonight's recipe shout out goes to the nice man @ Whole Foods, who was handing out samples of this yummy dinner!  Serves 4-6.  For 2 people (2 cups pasta), 1 person (1 cup pasta)
    **Note I rarely ever use salt.  The sodium in this recipe comes mostly from the prosciutto.


    What you need:
    3/4 lb dried fusilli or penna pasta 
    1 tbsp olive oil
    1/4 thinly sliced prosciutto, cut into thin strips
    1 bunch asparagus, trimmed & cut diagonally into 1 inch pieces
    2 cups halved cherry tomatoes
    1/4 cup dry white wine or water
    1/2 cup grated Pecorino Romano Cheese
    Pepper to Taste


    How to make:
    Cook pasta according to directions on package.  Drain well & Keep warm.


    Heat oil in a large skillet over medium heat.
    Add prosciutto & cook 7-10 min.  Add asparagus & cook stirring frequently for 5 min.  Add tomatoes, cover & cook 3-5 min. longer.  Uncover & add wine, stirring to deglaze the brown bits on the bottom of the pan.


    When the liquid has evaporated & the asparagus can be pierced easily with a knife, remove from heat.  Toss with drained pasta.  Add cheese and toss again.  Season with black pepper.



    Nutrition

    Per serving (About 10oz/281g-wt.): 410 calories (90 from fat), 10g total fat, 3.5g saturated fat, 21g protein, 57g total carbohydrate (4g dietary fiber, 6g sugar), 25mg cholesterol, 850mg sodium


    Thursday, August 11, 2011

    Pesto Chicken & Black Pepper & Garlic Asparagus- Paleo Approved

    Shout Out for this recipe goes to my fellow Crossfit buddy Mark R.  Thanks for sharing and letting me blog about it!


    FYI:  I made dinner for 3 tonight and we had leftovers...


    What you will Need:
    3 large chicken breasts (# depends on the people you are feeding)
    Bundle of Asparagus

    • Black Pepper (Freshly ground is best, but regular table pepper works fine too)
    • Minced Garlic (I used Garlic Paste and it worked)

    Boil Chicken for 40 minutes and cut into cubes then add the pesto mixture.


    Tonight we bakes the asparagus but grilling it would be really good too.


    Pesto Sauce
    2 cups Fresh Basil
    1/3 cup almonds
    3 garlic cloves
    1/3 cup EVOO


    Place in the following order in a food processor:  basil, almonds, garlic cloves, EVOO then place in the chicken (Or rub on the uncooked chicken if you plan on baking)


    Additional Ideas:

    • Next time I make this I am going to rub extra EVOO on uncooked cubed chicken and rub the pesto sauce on as well and then bake for 45 minutes.  I'm thinking it make soak in more of the flavor- will let you know once I do which way is best or feel free to try it and let me know how you liked it
    • I will probably triple the pesto mixture ingredients- I like sauce and since my chicken breasts were so large I ended up having to make more sauce than it called for
    • Love cheese and getting some calcium in your diet..  Fresh Parmesan or Feta Cheese would be delish


    Tuesday, August 9, 2011

    Paleo Pizza

    This pizza version removes the grain & dairy and still taste good!  This is a basic pizza recipe. You can alter it and add whatever veggies & meats that you like to make your favorite style of pizza.  This recipe makes 4 servings


    Ingredients

    • 3 tsp extra virgin olive oil (EVOO), Divided (2 tsp for baking sheet and the remainder in a skillet when cooking the sausage)
    • 1 cup almond flour
    • 3 tbsp cashew butter
    • 1/3 cup egg whites
    • 1/2 cup chopped onion
    • 2 cloves minced garlic
    • 1 chopped red pepper
    • 1/2 cup halved grape tomatoes
    • 1 large Italian sausage, cut in 1/2" slices
    • 1/2 cup marinara sauce (Whole Foods:  Cucina Antica makes the best sauces..All natural & No Sugar Added)
    • 1/2 tsp oregano
    • 1/2 tsp fennel seed
    Instructions
    1. Mix almond flour, cashew butter & egg whites in a small bowl.  This makes the dough.
    2. Cover a pizza baking sheet with 2 tsp of olive oil, then spread the "dough" mixture over it, making a 1/4" thick crust.  Preheat oven to 250F.
    3. In a skillet, add the remaining olive oil and the sliced sausage.  Once browned remove from skillet & place in small bowl.
    4. Add the garlic, onions & red pepper to the skillet.  Saute the veggies shortly.  You do not want them to be too soft.
    5. Cover the dough with the marinara sauce, then add the meat & all the veggies EXCEPT the tomatoes.  Add the oregano & fennel seed, then bake for 30 minutes.
    6. Remove from the oven, add the halved tomatoes.
    7. Make sure to be careful when lifting slices off the pan.  The dough will be thicker than normal.  Use a spatula if needed.
    You can also add mozzarella cheese, however, keep in mind, dairy is not Paleo.  If you want to add cheese, just make sure it is a low sodium cheese.


     


    Monday, August 8, 2011

    La Vodka Gluten Free Pasta

    Well, I wasn't planning another pasta dish, especially after the weekend I had (Let's just say there was nothing healthy about it), but I was too tired to prepare anything else...  Plus it is VERY easy and on the healthier side when it comes to pasta dishes


    What you will need:
    Gluten Free Pasta (I did 1 cup of Penne tonight)
    La Vodka Pasta Sauce (Whole Foods:  Cucina Antica la Vodka Brand:  All Natural.. No Sugar Added..Its low in sodium and sugar)


    Cook Pasta for 4-6 minutes.  Heat Up sauce on stove while noodles are cooking.  Drain Noodles.  Combine.  How easy can you get!!


    You can also add veggies and meat to this dish if you like.  Bison is delish in the sauce.  Enjoy!






    Thursday, August 4, 2011

    Light Chicken Alfredo w/ Gluten Free Pasta

    So, I wasn't going to post what I made on Tuesday night, but then I got to thinking...  A lot of people want something fast and easy after a long day of work, which is way they turn to fast food rather than making something that is healthier for them..  This dish is extremely easy to make..  I wouldn't say this is one of the healthiest meals, but it is a lighter version of an old classic and is better than running to McDonalds.


    Ingredients
    2 chicken breasts (1-2 people)
    Classico Alfredo Sauce- Light
    gluten free Pasta (penne, linguine are my favs)


    How to Make:
    Boil the chicken breast for 30-40 min.  This gives you time to pick up around the house, pay some bills, take the dogs out, etc.  Once chicken is done place it on a cutting board to cool down.  While it is cooling start boiling the pasta (4-10 min.).  When pasta is cooked, drain well and wash with cold water.  Once chicken has cooled a little bit take a fork and start shredding it up.  Place in sauce pan and pour in light Alfredo Sauce add some black pepper for taste.  Cook on low until sauce is warm.  Mix the chicken alfredo sauce with the pasta and you are done!


    **You can also add some asparagus, mushrooms, tomatoes, etc to the recipe too..  This night I was too tired to cut them up so I skipped it.



    Monday, August 1, 2011

    Stuffed Avocados

    **Paleo Friendly Recipe**
    Ingredients
    3-4 ripe avocados
    4 cans of tuna packed in water
    3 green onions
    3 celery stalks
    1 palm full of dried dill
    1 tbsp garlic powder
    Fresh ground pepper to taste
    Grape tomatoes halved
    1 cup Olive Oil
    1 egg
    1 1/2 tbsp apple cider vinegar
    Pinch of sea salt
    Few shakes of Cayenne Pepper
    1 tsp yellow mustard


    How to make:
    Cut avocados in 1/2 lengthwise and remove the stone- Leave the peel on.  In a large mixing bowl mix together:  Tuna, celery, onions and spices.  In a food processor process for 5 seconds:  Egg, Apple Cider Vinegar, Mustard, Cayenne Pepper and Sea Salt.  For another 5 seconds of blending.. slowly add the olive oil until it makes mayo.


    Add the mayo mixture to the tuna, mix well and scoop onto halved avocados and top with tomatoes.