tag:blogger.com,1999:blog-11533142596067927702024-03-19T01:36:31.549-07:00Delicious & NutritiousDelicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-1153314259606792770.post-80505610794642389262015-04-08T08:02:00.000-07:002015-04-08T08:08:27.051-07:00Spring Favorites <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qc7qPXeG_fPl60OQtDo00k9i9OUQSmjG1ZGGX02M8jQwqAelllacCfbrbdR_l6hwBwyHj6nuI1uH76V9wwel56GlHzHA-bRuuvTbgUqs8CjC4NCfzkshw6VIoNdAdVeyKGsyubihL6s/s1600/beet+salad+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qc7qPXeG_fPl60OQtDo00k9i9OUQSmjG1ZGGX02M8jQwqAelllacCfbrbdR_l6hwBwyHj6nuI1uH76V9wwel56GlHzHA-bRuuvTbgUqs8CjC4NCfzkshw6VIoNdAdVeyKGsyubihL6s/s400/beet+salad+(2).jpg" /></a></div>Rainbow Beet Salad with Goat Cheese and Scallions<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIA7owqIzAkxOraKz7quyRoef3OLkzvoDwVupSNGssDePHXqxaYwvu0fQIfbolSdiPeWxmA6yiJ7TwGUEgLaTTVls1OlldYAL_YrhGiGDn3ZQYoX-mVqfLgri2qkF11tQ36MRanuihSM/s1600/enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIA7owqIzAkxOraKz7quyRoef3OLkzvoDwVupSNGssDePHXqxaYwvu0fQIfbolSdiPeWxmA6yiJ7TwGUEgLaTTVls1OlldYAL_YrhGiGDn3ZQYoX-mVqfLgri2qkF11tQ36MRanuihSM/s400/enchiladas.jpg" /></a></div>Black Bean and Spinach Enchiladas with Chile Verde<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR2g8W8tiTJnhKXeJqjBv8V_-ZwK2vRrntY9OKiDd-qj3eNeAx6mlccvrZgV8FCe-Qu4tPuIOrjpn4r_uPmA71N1l7hzdqV7jvpehm3xVVEiXivu947fUlbu83ONXBLVciibFx2s30VM/s1600/chicken+provencal+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR2g8W8tiTJnhKXeJqjBv8V_-ZwK2vRrntY9OKiDd-qj3eNeAx6mlccvrZgV8FCe-Qu4tPuIOrjpn4r_uPmA71N1l7hzdqV7jvpehm3xVVEiXivu947fUlbu83ONXBLVciibFx2s30VM/s400/chicken+provencal+(2).jpg" /></a></div>Chicken Provencal<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMskxs3RDnaV_80L3RdYQIARsvIxiVaS0YmLeBhue7iebLH5lAsqYNo1ISEPhHQBDaYzs2pMXrKef4KANqmODpHX3CF-BvVjJru69BuVSSEOlDnuShCXFxCYM-jySpV1YdBUZPoU-5sQ/s1600/mushroom+faro+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMskxs3RDnaV_80L3RdYQIARsvIxiVaS0YmLeBhue7iebLH5lAsqYNo1ISEPhHQBDaYzs2pMXrKef4KANqmODpHX3CF-BvVjJru69BuVSSEOlDnuShCXFxCYM-jySpV1YdBUZPoU-5sQ/s400/mushroom+faro+tart.jpg" /></a></div>Mushroom Farro Tart<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPyjtpNFZffL7GXEIk0uiJYHlCqtz-9L1WMMok5RLk2tN4rodBzl7aI62VczNQPwA3s2-YF8UFMz-4Ay0FSbWBG4KWjxMYoLSdfjm1FBRueXHk8EPvfX1eBk5YAf1k_B6Fm7Xkgkxwog/s1600/fish+curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPyjtpNFZffL7GXEIk0uiJYHlCqtz-9L1WMMok5RLk2tN4rodBzl7aI62VczNQPwA3s2-YF8UFMz-4Ay0FSbWBG4KWjxMYoLSdfjm1FBRueXHk8EPvfX1eBk5YAf1k_B6Fm7Xkgkxwog/s400/fish+curry.JPG" /></a></div>Coconut Fish Curry<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqx290DzShX2diXbqoYlI8cfJKtlul9fvhSsO5P7ODGpfbvT153p_boslaeVnEMM1m2kjA3MYTwn-ovcnQNIFfkOshOIWZRWLsyj8iV-5TeSIf2Pr5YB_HK7CJlPQJrkfLIsBkL7Yigo/s1600/spinach+bacon+and+feta+quiche+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqx290DzShX2diXbqoYlI8cfJKtlul9fvhSsO5P7ODGpfbvT153p_boslaeVnEMM1m2kjA3MYTwn-ovcnQNIFfkOshOIWZRWLsyj8iV-5TeSIf2Pr5YB_HK7CJlPQJrkfLIsBkL7Yigo/s400/spinach+bacon+and+feta+quiche+(2).jpg" /></a></div>Spinach and Feta Quiche<br />
Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-53110948352204420642013-01-30T07:12:00.002-08:002014-05-31T13:44:57.995-07:00Butternut Squash and Gruyere Galette <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwYRduiqddxQlwwLpyJnaN6gJIaDOYVYvlErEjfVOBa7W7YOcoEkpBEnUPZy3-HGLtvOE3Hhmkb_HO49bTis2Xeqo9rK4ZOBW0mGIvxWaK2hYPW2YpRV9sHLXCSusYU7PhoMcqd9uhqw/s1600/1356129084991.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwYRduiqddxQlwwLpyJnaN6gJIaDOYVYvlErEjfVOBa7W7YOcoEkpBEnUPZy3-HGLtvOE3Hhmkb_HO49bTis2Xeqo9rK4ZOBW0mGIvxWaK2hYPW2YpRV9sHLXCSusYU7PhoMcqd9uhqw/s400/1356129084991.jpg" /></a></div><br />
A galette is a rustic french pastry which can be stuffed with a sweet or savory filling. This version provides a delightful melody of sweet roasted butternut squash, rich caramelized onions and is topped with nutty gruyere cheese. Make it with whole wheat flour for extra texture and crunch, as well as additional fiber. <br />
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For the galette pastry:<br />
1 1/4 cups whole wheat flour (or use half white and half whole wheat)<br />
1/4 teaspoon salt<br />
8 tablespoons (1 stick) unsalted butter, cubed<br />
1/4 cup sour cream<br />
2 teaspoons fresh lemon juice<br />
1/4 cup ice water<br />
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For the filling:<br />
1 small butternut squash <br />
2 tablespoons olive oil<br />
1 to 2 tablespoons butter <br />
1 large onion, halved and thinly sliced in half-moons<br />
1/2 teaspoon salt<br />
1/4 teaspoon cayenne, or to taste<br />
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits<br />
1 1/2 teaspoons chopped fresh sage leaves<br />
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In a bowl, combine the flour and salt. Place the butter in another bowl, make sure its still cold. Next, make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.<br />
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Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on cookie sheet for 30 - 45 minutes or until pieces are tender, flip the pieces midway so they are roasted on both sides. Set aside to cool slightly.<br />
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Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over medium low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.<br />
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Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.<br />
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On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.<br />
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 to 10 minutes before cutting. Serving warm or at room temperature. <br />
*Adapted from Smitten Kitchen Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-52791164569427821242012-09-19T08:57:00.002-07:002012-09-19T09:02:10.354-07:00Sweet Potato Shepherd's Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-XdVpqi7fNTajnTxH1ttcZA0nL9djRDpW2s72dyKpF7U4PZWVvVIzKvnUvghPO6cqpZvxh2rR7IaTLYDj_hYeR99w83MdW4fPWVRCB0dCH7v3zzGndzppXAG2ZjmV61Qbo_9jb8Nofs/s1600/48969.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="311" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-XdVpqi7fNTajnTxH1ttcZA0nL9djRDpW2s72dyKpF7U4PZWVvVIzKvnUvghPO6cqpZvxh2rR7IaTLYDj_hYeR99w83MdW4fPWVRCB0dCH7v3zzGndzppXAG2ZjmV61Qbo_9jb8Nofs/s400/48969.jpg" /></a></div><br />
This is the perfect fall/winter dish. Not only is it amazingly good, its filling, healthy and will keep for days in your refrigerator. Your kitchen will smell amazing...<br />
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<b>Vegetarian Sweet Potato Shepherd's Pie</b><br />
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TOPPING<br />
2 medium sweet potatos, peeled and cut in chunks<br />
¼ cup milk or plain soymilk<br />
1 Tbs. butter<br />
1/4 cup grated Parmesan (optional)<br />
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FILLING<br />
1 ½ tsp. olive oil<br />
1 yellow onion, chopped <br />
3 carrots, diced <br />
2 zucchinis, diced<br />
1 cup frozen peas (optional)<br />
3 sprigs fresh thyme, chopped<br />
1 tsp fresh chopped rosemary<br />
¼ cup wine, sherry or vermouth<br />
1 15-oz. can cannellini beans, rinsed and drained (or 1 bag veggie crumbles)<br />
1 cup veggie broth<br />
1/4 tsp cinnamon<br />
3 Tbs. shredded Parmesan cheese, optional<br />
1 can tomato paste<br />
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For Topping:<br />
Boil sweet potatoes and mash with milk and butter. Season with salt, pepper, and Parmesan.<br />
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For filling:<br />
Heat oil in large skillet over medium heat. Saute onion and herbs until onion is translucent. Add carrots. Cover and cook on low a couple mins. <br />
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Add wine, and cook 30 seconds to deglaze pan. Return heat to Med. Stir in beans or veggie crumbles, zucchini and broth. Cover, and simmer 10 minutes, or until veg are soft. Add tomato paste and cinnamon. Simmer another 10 min. Add frozen peas and remove from heat.<br />
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Pour Filling into 2 to 3 quart glass baking dish. Spread topping over filling. Sprinkle with Parmesan cheese, if using.<br />
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Preheat oven to 375°F. Place casserole on cookie sheet to catch drips Bake, uncovered, 30 minutes, or until filling is bubbly and cheese has melted. Let stand 5 minutes before serving.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-70562032333192859222012-09-19T08:24:00.001-07:002012-09-19T09:28:08.854-07:00Carob Chip Oatmeal Cookies - sugar free!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqP-mPP7yyqttBYUw_fOKSbNAMQydSv4UpKF07lgBzJpkt5uYIzxYI1DUPP7bHs7I7rwx3zEplEJVOngW4lsuT-E5MTGilsjMVtdskxlnLAhvUt0gXW8d77HnYZ3mEMBXExHPJhV1XXZk/s1600/cookies.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqP-mPP7yyqttBYUw_fOKSbNAMQydSv4UpKF07lgBzJpkt5uYIzxYI1DUPP7bHs7I7rwx3zEplEJVOngW4lsuT-E5MTGilsjMVtdskxlnLAhvUt0gXW8d77HnYZ3mEMBXExHPJhV1XXZk/s400/cookies.jpg" /></a></div><br />
These cookies are high in fiber, sugar free, buttery and so good! If you're trying to eliminate sugar from your diet or dealing with candida you can eliminate the honey as well. <br />
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<b>Oatmeal Carob Chip Cookies</b><br />
1 egg<br />
1/2 teaspoon Stevia powder concentrate<br />
2 Tbs honey (can be omitted and increase Stevia)<br />
1/2 cup butter<br />
1/2 teaspoon vanilla<br />
1 cup oats<br />
1/3 cup whole wheat flour<br />
1/3 cup millet flour<br />
1/2 teaspoon baking soda<br />
2/3 cup unsweetened carob chips<br />
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Mix together first 5 ingredients. Add in flours, soda and oats. Mix well. Add in carob chips.<br />
Divide into cookies and bake 10-12 mins at 350 degrees F. Makes about 12-14 cookies.<br />
Optional: add cinnamon and/or nuts<br />
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Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-32753336764417406532011-12-03T08:56:00.000-08:002012-01-06T21:02:26.735-08:00Tomato Basil Bruschetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlQdwAAs5V079vzDAg2aEewVhVkbw4j732V1Vn1qDo5SqTBg-FbeWnu5-p-5h9FXoOSnRD-NqCXPtepJ2RqzLOo1oTGLe8weS8P6aBMA01UyV9TjiTDWeFliWTF1Ly07oq6bqYSf6FB8/s1600/4980765277_61dd7cba54+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 224px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlQdwAAs5V079vzDAg2aEewVhVkbw4j732V1Vn1qDo5SqTBg-FbeWnu5-p-5h9FXoOSnRD-NqCXPtepJ2RqzLOo1oTGLe8weS8P6aBMA01UyV9TjiTDWeFliWTF1Ly07oq6bqYSf6FB8/s400/4980765277_61dd7cba54+%25282%2529.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5681951549866260258" /></a><br />Great for parties or just as a snack - this is easy to make, delicious and good for you!<br /><br />6 or 7 Roma tomatoes <br />3 cloves garlic, minced<br />1 Tbsp extra virgin olive oil<br />1 teaspoon balsamic vinegar<br />6-8 fresh basil leaves, chopped.<br />Salt and freshly ground black pepper to taste<br />1 baguette French bread or similar Italian bread<br />1/4 cup olive oil<br /><br />Preheat oven to 450.<br />Chop up the tomatoes into small cubes. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.<br />Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.<br /><br />Transfer the bread to a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.<br /><br /><span style="font-weight:bold;">Tomatoes<span style="font-weight:bold;"></span></span> are high in antioxidants, Vitamins C and A and can help to lower cholesterol levels.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-50987529254119325922011-12-03T08:34:00.000-08:002011-12-03T08:54:33.767-08:00Vegetarian Moussaka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsY6SJlpYYjPenKjah9ReN9Z9leKH6iZhRuUZYy4CvrFsrWbNPwd-aZVz3rppjPHW6Re9cfye9h4o_QPVBS5htqiyvwxL4hdiX_R5ghLkqI-Zf2GobkxcdcAKLGupQR9XP1HQ7r7m_oA/s1600/vegetarian-moussaka.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsY6SJlpYYjPenKjah9ReN9Z9leKH6iZhRuUZYy4CvrFsrWbNPwd-aZVz3rppjPHW6Re9cfye9h4o_QPVBS5htqiyvwxL4hdiX_R5ghLkqI-Zf2GobkxcdcAKLGupQR9XP1HQ7r7m_oA/s320/vegetarian-moussaka.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5681945383644002866" /></a><br /><br />This is the perfect hearty, flavorful dish to enjoy on a cold winter day in New York. You can vary the recipe and make it with your favorite vegetables - try using zuchinni, spinach or red peppers. <br /><br />3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds<br />1/2 cup (about) olive oil<br />1 large onion, thinly sliced<br />1 cup finely chopped peeled carrots<br />1 cup finely chopped celery<br />4 garlic cloves, minced<br />12 ounces portobello mushrooms, cut into 1/2-inch pieces<br />1 teaspoon dried oregano<br />1/2 teaspoon ground cinnamon<br />1 28-ounce can crushed tomatoes with added puree<br />1/4 cup chopped fresh Italian parsley<br />1 cup grated Parmesan cheese<br />6 tablespoons (3/4 stick) butter<br />7 tablespoons all purpose flour<br />3 1/2 cups low fat milk<br />4 large egg yolks<br /><br />Preheat oven to 425.<br />Arrange eggplant in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.<br />Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.<br />Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.<br />Melt butter in saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. <br />Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-23450294450050269112011-09-15T10:01:00.000-07:002011-09-15T10:43:07.418-07:00Chicken Cacciatore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcphwB_jlhKS6i8AsduXYWwvfx1hkOi0Ey0ZB_PfGhzK6KMHk1e8kgk3012Jr5mcu7F93h8VlYj0QTsN5zlbSL78vOrSw9kGabHvedpNj5tOjKlYX5CtlSlAqC8U1oaP7dStkLuS1RsQ/s1600/chicken-cacciatore.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcphwB_jlhKS6i8AsduXYWwvfx1hkOi0Ey0ZB_PfGhzK6KMHk1e8kgk3012Jr5mcu7F93h8VlYj0QTsN5zlbSL78vOrSw9kGabHvedpNj5tOjKlYX5CtlSlAqC8U1oaP7dStkLuS1RsQ/s320/chicken-cacciatore.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652641793328875586" /></a><br />This is my Dad's favorite dish! He requests this every year for his birthday dinner. Growing up in an Italian American family, Chicken Cacciatore evokes fond memories of holidays and family gatherings. A satisfying and delicious fall meal. <br /><span style="font-weight:bold;"><br />Ingredients:</span><br />4 chicken thighs<br />2 chicken breasts with skin and backbone, cut in half<br />sea salt to taste<br />1 teaspoon black pepper<br />1/2 cup all purpose flour, for dredging<br />3 tablespoons olive oil<br />1 large red bell pepper, chopped<br />1 onion, chopped<br />3 garlic cloves, finely chopped<br />3/4 cup dry white winet<br />1 ( 28-ounce) can diced tomatoes with juice<br />3/4 cup reduced-sodium chicken broth<br />1 1/2 teaspoons dried oregano leaves<br />1/4 red pepper or cayenne <br />1/4 cup coarsely chopped fresh basil leaves<br />1/4 cup grated asiago cheese (optional)<br /><span style="font-weight:bold;"><br />Directions</span><br />Dredge the chicken pieces in the flour to coat lightly.<br /><br />In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, oregano and red pepper. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.<br /><br />Transfer the chicken to a platter. Cook the sauce until it thickens slightly, about 3 minutes. Remove any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and asiago.<br /><br /><span style="font-weight:bold;">Tomatoes</span> are high in antioxidants, Vitamins C,A and K. Studies have found that they assist with bone health and help to lower cholesterol.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-55057634361443838562011-07-08T18:25:00.000-07:002011-07-08T18:49:53.931-07:00Baked Salmon Fillets with Olives, Parsley and Lemon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1N7EQ32ydIy27y3oki38db3MEZxbeH9ewBgK0uYQ2YflDufsZ4QbtJypfpjxpiat45itXGhyphenhyphenoyOwFSVoU0GKrNY7FIERXggxjWNp8JWpeG-7kqTq89UpuPeVQgIZWLka2OK9-lubQ94/s1600/salmon+lg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1N7EQ32ydIy27y3oki38db3MEZxbeH9ewBgK0uYQ2YflDufsZ4QbtJypfpjxpiat45itXGhyphenhyphenoyOwFSVoU0GKrNY7FIERXggxjWNp8JWpeG-7kqTq89UpuPeVQgIZWLka2OK9-lubQ94/s320/salmon+lg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5627157738159024866" /></a><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />2 portions of salmon fillet, skin on (or you can use other firm-fleshed fish)<br />about a dozen pitted green olives<br />1 large clove garlic, crushed<br />a large handful of flat-leaf parsley, finely chopped<br />2 tablespoons olive oil<br />lemon pepper<br />1 fresh lemon, half sliced into rounds, other half to squeeze for juice<br /><br />Pre-heat oven to 325. Prepare two parcels out of aluminium foil or baking paper. Lightly grease the bottom with a little olive oil. <br />Slice the olives and crush the garlic. <br />Place a piece of salmon in the center of each foil packet, skin side down. Add chopped parsley and garlic and season to taste with lemon pepper. Spoon olives over each. Take the half of lemon and squeeze the juice onto the fillets. Then place the lemon slices over the top of each piece. Trickle a little more olive oil over the top if you desire. Seal each parcel by folding the edges together over the top of the fish. Bake for 15 minutes.<br /><br /><span style="font-weight:bold;">Salmon</span> is very high in Omega 3 fatty acids which help lower cholesterol, reduce cancer risk, improve skin and reduce inflammation. Salmon is also high in Tryptophan - a precursor to Serotonin which helps to elevate mood, reduce anxiety and regulate appetite.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-3929082404317819952011-06-03T10:38:00.000-07:002011-06-03T11:23:54.972-07:00Stuffed Portobello Mushrooms with Goat Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_DltzlvmgB-AgFVYQJBbe21N29LufEp9PTpR1DCBWHVM7BzE95JWxfg69YWv3rV_SRjCfQZqB__Skh53yEY5TuJ3IA_cjnpUYl7QJBWbm5-OfRBuarm6iKh_5FFmZgBf3buo9apXKK8/s1600/portobello.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_DltzlvmgB-AgFVYQJBbe21N29LufEp9PTpR1DCBWHVM7BzE95JWxfg69YWv3rV_SRjCfQZqB__Skh53yEY5TuJ3IA_cjnpUYl7QJBWbm5-OfRBuarm6iKh_5FFmZgBf3buo9apXKK8/s320/portobello.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5614060922612700722" /></a><br />This hearty gluten-free, vegetarian dish incorporates one of my favorite things - portobello mushrooms. Portobello mushrooms are high in fiber, antioxidants, B vitamins and potassium. Since these stuffed mushrooms are high in protein thanks to the goat cheese and the quinoa, they can be served as either a main dish or a side dish. Delicious hot or at room temperature. <br /><br />1 large Portobello mushroom per person<br />Olive oil<br />Balsamic vinegar<br />Sea salt and ground pepper, to taste<br /><br />For the stuffing:<br /><br />One small onion, diced<br />About 1/3 to 1/2 cup of cooked quinoa per mushroom cap<br />1/2 tsp basil <br />sprinkle oregano<br />1 cup spinach (frozen or fresh)<br />4 oz or about half a cup of goat cheese crumbled and softened<br />1/4 cup lightly toasted pine nuts<br />Sea salt and ground pepper, to taste<br /><br /><br />Preheat the oven to 350 degrees F. Lightly oil the bottom of a baking or gratin dish.<br /><br />Gently clean off the mushroom caps; slice off the stems and using a sharp teaspoon carefully scrape out the gills. Place the caps in the baking dish. Lightly drizzle with a olive oil and balsamic vinegar. Season with a little sea salt and pepper.<br /><br />Pre-bake the mushrooms for about 15 minutes to soften.<br /><br />In a skillet, heat a little olive oil over medium heat. Add onions once oil is hot. Stir frequently and cook until onions are lightly browned and starting to caramelize. Add the spinach and spices and cook for a couple minutes. Remove from heat and add cooked quinoa. Season with salt and pepper. You can add a little red pepper to make it a bit spicy if you want. Stir. Add goat cheese and mix. Moisten with more olive oil, as needed. Stuff each mushroom. Top with lightly toasted pine nuts. Bake in the oven at 350 for 15 to 20 minutes, until mushrooms are tender.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-62751066262387898352010-08-07T16:33:00.000-07:002010-08-07T17:00:31.638-07:00Sweet Summer Dessert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh741WhUlq5HssNC1RivSaCndtG1l7QIns6fHndSojg-kMQuV7AIUNxr_6IamGfE1BxPFF-XGvvISD_H0YouNBMqNpjjpo1App18gTy46pXHUnYyiI62QPGLtZ5KixK5e87wgAIxVPQ_3I/s1600/vanilla+rice+pudding+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh741WhUlq5HssNC1RivSaCndtG1l7QIns6fHndSojg-kMQuV7AIUNxr_6IamGfE1BxPFF-XGvvISD_H0YouNBMqNpjjpo1App18gTy46pXHUnYyiI62QPGLtZ5KixK5e87wgAIxVPQ_3I/s400/vanilla+rice+pudding+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5502821842634130194" /></a><br /><span style="font-weight:bold;">Healthy Rice Pudding </span><br />(4 servings)<br />2 cups rice milk (vanilla or plain)<br />1 tsp vanilla extract<br />1 cup unsweetened coconut milk<br />1/2 cup short grain brown rice<br />1/4 cup brown rice syrup<br />1/4 teaspoon each: ground cardamom, ground ginger<br />1/8 teaspoon each: turmeric, black pepper, cinnamon<br />1/3 cup dried cranberries or chopped dried apricots<br /><br /><br />Combine the rice and coconut milks in a medium pot over medium-high heat.<br />Bring the rice milk and coconut milk to a boil and add the rice. Bring back to a boil, lower to a simmer and cook, covered for about 30 minutes. Add the spices and cook for another 15 minutes or until the rice is cooked.<br />Add brown rice syrup and dried fruit after the rice is cooked. Allow the rice to cool and refrigerate in individual bowls for a few hours before serving. Top with fresh fruit and berries to add antioxidants. <br /><br />*Recipe altered from Alexandra Jamieson's Anti Inflammatory Rice Pudding.<br /><br />The spices <span style="font-weight:bold;">ginger</span>, <span style="font-weight:bold;">cinnamon</span>, <span style="font-weight:bold;">cardamom</span> and <span style="font-weight:bold;">turmeric</span> are anti inflammatory. They help with digestion, boost the immune system and assist with recovery from illness. <br /> <br /><a href="http://http://valleynaturalfoods.com/wordpress/2009/04/17/enhance-your-anti-inflammatory-diet-with-the-right-spices/"></a>Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-49779605469304983142010-07-05T10:59:00.000-07:002010-08-07T16:31:08.774-07:00Beet It!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzvvgG9xq8e8x5xxcONRFtcYanCNC2UHTBEaONAw8gSqBOmSsPuBRPGRgib72Fj_VxFaVE5JMmKF59QiODb-idYGDaJfRSjYU2DH8T71DC7pqZYaWYduu8GMWMV_iAS8NhuSihOeP_UA/s1600/ginger-beef-su-682477-l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 274px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzvvgG9xq8e8x5xxcONRFtcYanCNC2UHTBEaONAw8gSqBOmSsPuBRPGRgib72Fj_VxFaVE5JMmKF59QiODb-idYGDaJfRSjYU2DH8T71DC7pqZYaWYduu8GMWMV_iAS8NhuSihOeP_UA/s400/ginger-beef-su-682477-l.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5490488404792483202" /></a><br />Beets were an acquired taste for me - as a kid I was not a fan. Now I have come to love their sweet, earthy taste. They are especially delicious in summer salads. This recipe is a twist on the traditional beef carpaccio. <br /><br /><span style="font-weight:bold;">Beet Carpaccio<span style="font-weight:bold;"></span></span><br /><br />5 medium beets, scrubbed<br />2 tablespoons olive oil<br />2 pinches kosher or sea salt<br />1/4 cup water<br />4 med blood oranges, supremed<br />1 small shallot, minced<br />1 teaspoon lemon juice<br />fresh ground pepper<br />1 bunch baby watercress (or other salad greens)<br /><br />Preheat oven to 375 degrees. Place beets in shallow baking dish, drizzle with olive oil and pinch of salt. Toss to combine. Pour the water in the pan and cover tightly with foil. Roast until beets are easily pieced with the tip of a paring knife, about 45 minutes. <br /><br />Remove pan from oven and let beets cool. Peel beets then slice using a mandoline or very sharp knife, into paper thin rounds. Divide beets amongst 6 plates, arrange the slices in an overlapping circular pattern. <br /><br />Supreme the oranges over a bowl to catch the juices. <br /><br />Measure out 2 tablespoons of orange juice and pour into a small bowl. Add shallot, lemon juice, pepper and remaining pinch of salt. Whisk in remaining 1 1/2 tablespoons olive oil. <br /><br />Divide watercress and blood orange segments among the plates of beets, mounding them in the center. Drizzle with dressing and serve immediately.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-91396989818167145482010-06-03T12:29:00.000-07:002010-06-03T12:58:22.935-07:00A Satisfying Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDgVsE4TMXNzJcM6mPpQ6mJJ0pCkRC4Vezh1tjWjxwJPnIHwGjkbWHlEJiPI64iH5Rqvek7z_TrEVHC8qVzQxcTnjZJsHx3lYLGIgfgPWoWN0p5xdtDEZINJaeEIwYY4SWJSnn9iYCXI/s1600/millet+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 246px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDgVsE4TMXNzJcM6mPpQ6mJJ0pCkRC4Vezh1tjWjxwJPnIHwGjkbWHlEJiPI64iH5Rqvek7z_TrEVHC8qVzQxcTnjZJsHx3lYLGIgfgPWoWN0p5xdtDEZINJaeEIwYY4SWJSnn9iYCXI/s400/millet+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5478639222607396370" /></a><br /><br />Its spring and its hot. So that means its time for salads! Salads don't have to be composed only of lettuce and vegetables - there are some nice hearty, whole grain salads that are both healthy and satisfying. <br />This salad has the fresh, crisp flavor of sushi but uses the ancient grain millet instead of rice. Millet gives it a mild nutty flavor that balances well with the creaminess of the avocado and the tang of the rice vinegar dressing. <br /><br /><span style="font-weight:bold;"><br />Millet Sushi Salad </span><br /><br /><span style="font-weight:bold;">Dressing: </span><br />¼ cup organic rice wine vinegar (no sugar added)<br />2 tablespoons sesame oil <br />Salt and pepper to taste <br /><span style="font-weight:bold;"><br />Directions:</span> Whisk ingredients together until incorporated and set aside. <br /><span style="font-weight:bold;"><br />Salad:</span><br />3 cups cooked millet, cooled<br />1 red bell pepper, finely diced<br />1 cucumber diced<br />1 bunch cilantro, finely chopped<br />3 or 4 green onions or chives, finely chopped<br />2 medium avocados, cut into cubes <br />Salt and pepper to taste<br /><br /><span style="font-weight:bold;">Directions: </span> Combine cooled cooked millet in bowl with bell pepper, cucumber, cilantro, green onions/chives. Sprinkle a little salt and pepper in and mix together. Add avocado and dressing to salad and mix together gently. Serve garnished with a little cilantro. <br /><br /><span style="font-weight:bold;"><br />Millet</span> - Millet is an ancient grain from North Africa. Its high in manganese, tryptophan and magnesium. Magnesium has been shown in studies to reduce the severity of asthma and to reduce the frequency of migraine attacks. It has also been shown to lower high blood pressure and reduce the risk of heart attack. <br />Millet is gluten free and can be eaten by those with gluten allergies.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-41831511400974758962010-04-21T10:21:00.000-07:002010-04-21T10:24:26.082-07:00Diet and DepressionI found this interesting article on the Mayo Clinic webpage. More and more people are realizing that what you eat not only affects your physical health but your MENTAL health as well. <br /><br /><span style="font-weight:bold;">Junk food blues: Are depression and diet related?</span><br />Are depression and diet related? Can a junk food diet increase your risk of depression?<br /><br />from Katherine Zeratsky, R.D., L.D.<br /><br />Depression and diet may be related. Some preliminary research suggests that having a poor diet can make you more vulnerable to depression. Researchers in Britain looked at depression and diet in over 3,000 middle-aged office workers over the course of five years. They found that people who ate a junk food diet — one that was high in processed meat, chocolates, sweet desserts, fried food, refined cereals and high-fat dairy products — were more likely to report symptoms of depression.<br /><br />The good news is that the people who ate a diet rich in fruits, vegetables and fish were less likely to report being depressed. These findings are in line with other research that has found that healthy diets can protect against disease. For example, studies show that people who follow the Mediterranean diet, which emphasizes fruits, vegetables and fish, and limits meat and dairy products, have lower rates of Parkinson's and Alzheimer's diseases.<br /><br />More research needs to be done on the connection between depression and diet. In the meantime, you might want to eat your veggies and cut back on the junk food.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-15574232280660076672010-03-24T08:56:00.000-07:002010-03-24T08:58:06.693-07:00Foods That Fight Stress<span style="font-weight:bold;">Chow down on eats that tame hunger and reduce anxiety<br />Eat It to Beat It</span><br /><br />By Sara Reistad-Long<br /><br />We all know that tension can wreak havoc on our eating patterns. But the right (healthy!) foods can often help tame mindless munching and cravings and, better yet, actually lower overall anxiety and its symptoms. Eight of our favorites:<br /><span style="font-weight:bold;"><br />Dark Chocolate</span><br /><br />High in flavonoids, which are lauded for their relaxing properties (chamomile tea is another great source), chocolate also contains phenethylamine, a chemical that enhances your mood. The darker the chocolate, the more healthy substances you're getting in your diet, so look for bars that are 70 percent cacao or higher.<br /><br /><span style="font-weight:bold;">Skim Milk</span><br /><br />Turns out that a glass of warm milk really is calming. One study found that women who drank four or more servings of lowfat or skim milk every day were about half as likely to experience stress-related PMS symptoms than those who drank less than one serving a week.<br /><br /><span style="font-weight:bold;">Oatmeal</span><br /><br />Carbs help you produce serotonin, a calming hormone that helps fight anxiety's negative effects-which is probably why many of us crave them when we're stressed. Go with the craving and choose healthy sources. Oatmeal is high in fiber, which means that your body will absorb it slowly. In one fell swoop, you'll prolong the serotonin boost, keeping yourself feeling full for longer (and on less) and making sure your blood sugar's in check.<br /><br /><span style="font-weight:bold;">Salmon</span><br /><br />Research shows that omega-3 fatty acids-abundant in fish like salmon-can help reverse stress symptoms by boosting serotonin levels, and that an omega-3-rich diet can also help suppress the production of the anxiety hormones cortisol and adrenaline.<br /><br /><span style="font-weight:bold;">Walnuts</span><br /><br />They've been shown to help lower blood pressure, which is critical for those whose hearts are already working overtime thanks to high adrenaline levels. In fact, research so strongly backs their health benefits that the U.S. Food and Drug Administration goes so far as to recommend 1 1/2 oz per day.<br /><br /><span style="font-weight:bold;">Sunflower Seeds</span><br /><br />A good source of folate, which helps your body produce a pleasure-inducing brain chemical called dopamine.<br /><br /><span style="font-weight:bold;">Spinach</span><br /><br />Studies show that magnesium, which you'll find in leafy greens like spinach, improves your body's response to stress.<br /><br /><span style="font-weight:bold;">Blueberries</span><br /><br />Their antioxidants counteract the effects of stress hormones like cortisol on your body.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-81078841189498289752010-03-22T18:00:00.000-07:002010-03-22T18:32:38.832-07:00Good-For-You Spinach Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGTZHNnDo9_8A99cbkOZQ-MmsRCMegrbwGwujNJECCVNkkeCL0er7S_ySSzWbBg210cQ4ZRS0zC58b8LOoGzuAFx0yjitrjwR28MEE67i3bYxHa6Wu1dFm_yWig-eoxxo08Vq-ZbYBHg/s1600-h/0912_warm-spinach-dip_3820.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGTZHNnDo9_8A99cbkOZQ-MmsRCMegrbwGwujNJECCVNkkeCL0er7S_ySSzWbBg210cQ4ZRS0zC58b8LOoGzuAFx0yjitrjwR28MEE67i3bYxHa6Wu1dFm_yWig-eoxxo08Vq-ZbYBHg/s320/0912_warm-spinach-dip_3820.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451635624962084242" /></a><br />People LOVE spinach dip but usually it is loaded with dairy, fat and salt. Here's a delicious yet healthy twist that just happens to be vegan. I made this for friends as an appetizer at a recent dinner party and people couldn't stop eating it. <br /><br /><span style="font-weight:bold;">Good-For-You Spinach Dip</span><br /><br />2 cups Great White Northern beans (canned is easy but you can make your own too)<br />4 cloves garlic<br />4 cups spinach<br />1/4 cup olive oil<br />1/4 cup artichoke hearts<br />lemon pepper to taste<br />salt to taste<br /><br />Drain beans and place in food processor with garlic. Add half the olive oil and process until smooth. Add remaining olive oil and process until dip reaches a creamy consistency. Remove dip from food processor and place in large bowl. Saute four cups of clean spinach briefly in olive oil until spinach is just wilted. Remove from heat and let cool. Drain artichoke hearts, lightly chop and add to dip. Add cooled spinach. Mix everything together and season with salt and lemon pepper. If you don't have lemon pepper you can use a little lemon juice instead. <br /><br />Great served with chips or pita.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-15740615815141692022010-02-20T09:53:00.000-08:002010-02-20T10:08:00.900-08:00Delicious Non-Dairy Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-35GvLFjXpnsRlS9qRDDt-PqrBxHkfAL-5Jfs4L54_yRnGkelalX8M_0oXayLiPNzD-gp7jZdFdRriViR4RS3F6L8q57-nlT6bMaxwNUDH9bUqZNbxtZ7-Z1QKdVrHFAahqpwjM7mjI/s1600-h/Cashew+Nuts.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 194px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-35GvLFjXpnsRlS9qRDDt-PqrBxHkfAL-5Jfs4L54_yRnGkelalX8M_0oXayLiPNzD-gp7jZdFdRriViR4RS3F6L8q57-nlT6bMaxwNUDH9bUqZNbxtZ7-Z1QKdVrHFAahqpwjM7mjI/s200/Cashew+Nuts.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5440387069296503794" /></a><br />For those who want to cut back on dairy in their diets; nut-based spreads provide an alternative that won't leave you feeling deprived. They are also relatively easy to make. <br /><br />***This recipe is taken from Alexandra Jamieson (author of the Great American Detox Diet). She has a lot of great, healthy recipes as well as nutrition information on her website: http://nutritionforempoweredwomen.client.tagonline.com/<br /><br /><span style="font-weight:bold;">Cashew Nut Cheese</span><br /><br />Try this simple, satisfying cashew cheese recipe and vive la difference!<br /><br />1 cup cashews, soaked overnight (in a bowl of water) and drained<br /><br />2 tablespoons extra virgin olive oil<br /><br />1 teaspoon sea salt (more or less to taste)<br /><br />juice from 1 lemon<br /><br />1 clove garlic, minced<br /><br />Put all in a food processor and pulse for 20 seconds. Scrape down the sides and blend for 20 seconds. Scrape the sides down again and blend until smooth and creamy. Store in refrigerator.<br /><br /><span style="font-weight:bold;">Cashews</span> are lower in fat than most other nuts. The majority of the fat in cashew nuts is the healthy kind of unsaturated fat that you find in olive oil - oleic acid, which actually protects the heart and lowers triglyceride levels. Cashews are also high in magnesium (healthy bones, lowers blood pressure) and tryptophan (helps regulate sleep and boost mood).Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-82878663408113309562010-01-27T11:03:00.000-08:002010-01-27T11:54:44.507-08:00The Best Soup in the World!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn1nykoH3KSNiTSvJyF_mE5rfymwjmFwvNYJSAS0-AHZt0E8irZBAjPvNNQkzv-YMJZIVvgbCmP728Dp0vOvrmjD2brWUvobNznJkmTFXm98hDvrjHWR-VeDFq8hpdi9GSZIijNXueb0/s1600-h/tom-kah-soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn1nykoH3KSNiTSvJyF_mE5rfymwjmFwvNYJSAS0-AHZt0E8irZBAjPvNNQkzv-YMJZIVvgbCmP728Dp0vOvrmjD2brWUvobNznJkmTFXm98hDvrjHWR-VeDFq8hpdi9GSZIijNXueb0/s320/tom-kah-soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431509260242391202" /></a><br />On a good day I crave Thai food, on a bad day, I NEED it! I've been sick this week with a horrible cold and dreaming of a nice bowl of Tom Kha Gai, Thai coconut soup. It turns out that not only is this soup supremely delicious but it actually has a number of health benefits: <br /><br /><span style="font-weight:bold;">Coconut Milk</span> is high in lauric acid which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. It'll give your immune system the boost it needs to help fight off illness. <br /><br /><span style="font-weight:bold;">Ginger</span> - helps with digestion, anti-inflammatory and a natural painkiller. <br /><br /><span style="font-weight:bold;">Lemongrass</span> (also known as Citronella) - helps detoxify the body's organs, it also has anti-bacterial properties and assists digestion. Plus, it has a calming, stress reducing effect. <br /><br /><span style="font-weight:bold;">Lime juice</span> - not only do limes prevent scurvy (as the Brits infamously figured out!), they are antibiotic and high in antioxidants and Vitamin C. <br /><br />Despite the complexity of its flavors, this Thai soup is actually not difficult to make. Here's a recipe: <br /><span style="font-weight:bold;"><br />Tom Kha Gai</span><br /><br />2 cups soup broth, can be veg or chicken<br />4-5 kaffir lime leaves, shredded<br />4 or 5 2 inch pieces fresh lemongrass, crushed to release flavor<br />1 inch cube galangal (type of ginger, if you can't find this specifically you can use regular ginger) thinly sliced<br />4 tablespoons fish sauce, use the Thai kind which is lighter than the Chinese kind <br />2 tablespoons lime juice<br />4 oz chicken breast thinly sliced<br />1 cup coconut milk<br />Several small red Thai chili peppers, slightly crushed (to taste)<br />Cilantro leaves finely chopped for garnish<br /><br />Heat the stock, add the lime leaves, lemongrass, galangal(ginger), fish sauce, and lime juice. Stir and bring to a boil. Add the chicken and coconut milk, then the chili peppers. Bring to boil again over med. heat. Lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). Garnish individual servings with sprinkling of fresh cilantro. <br /><br />Guaranteed this soup will make you feel better about life, whether you are sick or not!!!Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-7558714482009209032010-01-19T09:13:00.000-08:002011-06-29T21:07:16.640-07:00Tips and TricksWhen making your <span style="font-weight:bold;">morning coffee</span> mix a little bit of dry spices such as cinnamon, ginger or nutmeg in with the grounds before brewing it for an aromatic and delicious cup of coffee.<br /><br />To make a <span style="font-weight:bold;">tomato sauce</span> richer grind some sundried tomatoes up into a thick paste and add to sauce to give it a richer, sweet flavor. <br /><br /><span style="font-weight:bold;">Add sweetness</span> to savory dishes with the addition of caramelized onions. <br />How to here: http://allrecipes.com/HowTo/Caramelizing-Onions-Step-by-Step/Detail.aspx<br /><br />Squeeze a little <span style="font-weight:bold;">lemon or lime</span> in a soup to brighten up the flavor (only do this with soups that DO NOT contain dairy). <br /><br />Instead of mashed potatoes make <span style="font-weight:bold;">mashed cauliflower</span> – its lower in carbohydrates, higher in vitamins and tastes really good. <br />To make mashed cauliflower: Steam or boil cauliflower florets in an inch or two of salted water. Once cauliflower is tender you can mash or puree it and add butter and milk. For a vegan take on it sauté onions and garlic in olive oil. Add sautéed vegetables to cauliflower then puree everything together. You may wish to add a little additional olive oil. <br /><br />To help with digestion make yourself <span style="font-weight:bold;">fresh ginger tea</span> by chopping up pieces of fresh ginger and boiling for 5 minutes in water. <br /><br />To <span style="font-weight:bold;">remove the skin from garlic</span> easily - lay the clove on its side and with the flat side to of your knife smash down on the garlic. The clove will break open and the skin can be easily peeled off. <br /><br /><span style="font-weight:bold;">If onions make you cry</span>, store them in the refrigerator, when they are cold they will not release as much scent.<br /><br />More to come!!!Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-4367451911950757452010-01-17T16:09:00.000-08:002010-01-17T16:43:52.241-08:00Pesto!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65CokJx0o2gY1n6wUi3y6cnWnwipNpJ1EHNVsn01ZqTg6oSu7V2gHSSxvCg5yZeBWfGUMfmhBZTmrB1Dt_RJ7s-35w5TtdYFgt2WB-7lfXZ5th2dafVv1gToxkTlDoWCITt7tMAnt_74/s1600-h/pesto.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65CokJx0o2gY1n6wUi3y6cnWnwipNpJ1EHNVsn01ZqTg6oSu7V2gHSSxvCg5yZeBWfGUMfmhBZTmrB1Dt_RJ7s-35w5TtdYFgt2WB-7lfXZ5th2dafVv1gToxkTlDoWCITt7tMAnt_74/s400/pesto.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427872340520385202" /></a><br />I LOVE pesto! Its so good and its actually quite easy to make if you have a blender or food processor. Once you taste your own fresh, homemade pesto you'll never want to buy it from the store again. Traditionally, pesto is often made with pine nuts which lend a sharp, pleasant piney flavor. The downside of pine nuts is that they are very expensive. Almonds provide a cheaper and equally delicious option. Another great thing about almonds is they are high in healthy Omega 3 fats and Vitamin E (good for your heart, hair and skin). They also contain a good amount of tryptophan which helps to elevate your mood. For a twist, substitute sundried tomatoes for the fresh basil. <br /><br /><span style="font-weight:bold;">Almond Pesto </span><br /><br />Ingredients<br />4 cups loosely packed basil leaves (about two bunches)<br /><span style="font-weight:bold;">OR</span> 1 cup sundried tomatoes (if they are the dried variety, soak them briefly in warm water to soften them, then drain)<br />1/2 to 2/3 cup (depending on how cheesy you want it) fresh grated Asiago cheese<br />6 cloves garlic<br />1/2 cup raw almonds<br />1/2 cup olive oil <br />Salt and pepper to taste<br /><br />Place basil (or drained sundried tomatoes), cheese, garlic and almonds in a food processor. Pulse until coarsely chopped. With processor running, pour in olive oil in a thin stream, and process until smooth. Season with salt and pepper. Transfer to small bowl, and cover with plastic wrap, pressing plastic wrap directly onto surface of pesto; chill. (Can be made a few days ahead).<br /><br /><span style="font-weight:bold;">Basil</span> - Basil is an excellent source of Vitamin K which helps with blood clotting. <br />Basil is anti-inflammatory, anti-bacterial and full of anti-oxidents which help prevent cells from free radical damage. It is also a very good source of Vitamin A, iron and calcium.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-16216229984322533252010-01-03T19:47:00.000-08:002010-01-03T21:03:45.816-08:00Warm Soup for Cold, Cold Days<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jtzUZhKhwTaFKrzDsD_6oSfLOrmAz6LLV-USkOE_WvjgJAoRte9SWLy_Pq5ztDLktEia_8uSJzwgyT_SRRIVio6MqfiDfhPDEEdAU3wHZhiMutn6cOt_dsC8IOKQLZUeM85tMasV0sY/s1600-h/beet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jtzUZhKhwTaFKrzDsD_6oSfLOrmAz6LLV-USkOE_WvjgJAoRte9SWLy_Pq5ztDLktEia_8uSJzwgyT_SRRIVio6MqfiDfhPDEEdAU3wHZhiMutn6cOt_dsC8IOKQLZUeM85tMasV0sY/s320/beet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422732890821417650" /></a><br />Well, its officially FREEZING here in New York! On these cold days I crave a hearty soup. Here's a relatively easy recipe for Russian-style beet soup. I've never been a huge beet fan until the last couple years when I realized how delicious and filling they are. Perfect comfort food AND <span style="font-style:italic;">its good for you.</span><br /><br /><span style="font-weight:bold;">Vegetarian Russian Borscht</span><br />Ingredients:<br /><br />1 pound beets (beetroot), peeled and cut into cubes<br />2 medium onions, sliced <br />2 large carrots, peeled and cut into rounds<br />3/4 pound white cabbage, finely chopped<br />2 tablespoons olive oil<br />5 cups vegetable broth (homemade or store-store bought)<br />Juice of 1/2 a lemon<br />Salt to taste<br />Coarsely ground black pepper<br />Sour cream (optional)<br />Finely chopped parsley or chives for garnish<br /><br />Peel and cut the onions, carrots, and beets. Sauté vegetables over medium heat in olive oil with a pinch of salt in a large soup pot. <br /><br />Bring the vegetable stock to a boil. When the vegetables are soft add the shredded cabbage and the hot vegetable broth. Bring to a boil and simmer 15-25 minutes, until the vegetables are are soft but not mushy.<br /><br />Season with salt and pepper and squeeze of lemon. You can serve topped with sour cream and finely chopped parsley or chives.<br /><br /><span style="font-weight:bold;">Beets</span> are high in the B vitamin folate which is especially important for pregnant women. They are also high in fiber and contain betacyanin which helps to fight cancer, especially colon cancer. Studies have found that beets may help to lower cholesterol and triglycerides. They also contain good levels of iron, magnesium, potassium and vitamin c.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-80120265875036859042009-12-29T13:31:00.000-08:002015-04-20T18:21:03.214-07:00Quick and Healthy Breakfast Recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U7qf-WWefs0h84v524kjuHwSTo1dA6YSIHJmy3yMmhL4LYZ3PHEMbVdQDDJJP2IfQZfMJ1-UEiVlygGvlHTO2qKOxn6gwt0ZCtgfSRzLi4A8GGsyrmPXLfcp4vED3OET_R5VLyBXkaQ/s1600-h/225506PlatedFrittata1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U7qf-WWefs0h84v524kjuHwSTo1dA6YSIHJmy3yMmhL4LYZ3PHEMbVdQDDJJP2IfQZfMJ1-UEiVlygGvlHTO2qKOxn6gwt0ZCtgfSRzLi4A8GGsyrmPXLfcp4vED3OET_R5VLyBXkaQ/s200/225506PlatedFrittata1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5420775780756268738" /></a><br />
Eating a good breakfast is always the right way to start off the day but many people skip it due to time restrictions. Here are two very easy recipes for a warm, comforting breakfast. <br />
<br />
<span style="font-weight:bold;">Asparagus Frittata</span><br />
<br />
2 teaspoons olive oil<br />
1 small onion, thinly sliced<br />
1/2 teaspoon salt<br />
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths<br />
4 large eggs, lightly beaten<br />
1 cup shredded Gruyere or Swiss cheese<br />
<br />
1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.<br />
2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.<br />
Serves 4.<br />
<span style="font-weight:bold;"><br />
Oatmeal with Strawberries and Coconut</span><br />
1 cup old fashioned oats or whole grain cereal<br />
1 1/2 cup cold water<br />
1/2 cup coconut milk<br />
1 teaspoon cinnamon <br />
1/3 cup finely shredded coconut, unsweetened<br />
1/4 cup strawberries, fresh or frozen<br />
Mix cold water and coconut milk in a saucepan, bring to boil over medium heat. Add oatmeal. Reduce to simmer and cook for 5 to 7 minutes or until mixture is thick and oats are soft. Add strawberries, shredded coconut and cinnamon, allow to sit for one minute. Stir, and serve. You can add maple or agave syrup to sweeten it if you like. Makes about 2 portions.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-2099439320118992032009-12-26T15:54:00.001-08:002015-04-20T18:05:29.248-07:00Enjoy Your Vegetables!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4GUmt7O4pTQxvgAkCRn05go228MJ2yB_0jX3uwtDrZffPjMtP3vc4fxzWRSO_umHi2d-H5VS85LbeDuxYRSx_q_ZX5aBM6LM8jb4Mvha4Hb7d-nolL2HZG6HxRG2sAHbgv7shHWPPMQ/s1600-h/green+beans.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4GUmt7O4pTQxvgAkCRn05go228MJ2yB_0jX3uwtDrZffPjMtP3vc4fxzWRSO_umHi2d-H5VS85LbeDuxYRSx_q_ZX5aBM6LM8jb4Mvha4Hb7d-nolL2HZG6HxRG2sAHbgv7shHWPPMQ/s200/green+beans.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419703734903354018" /></a><br />
The thing I have missed most about California (besides family and friends) since moving to New York is the food. Living in San Franciso with the Central Valley only a couple hours away, I was accustomed to having lots of affordable fresh fruits and vegetables around. New York moves at a frantic pace and its quite common to spend over 12 hours a day (at least!) outside of your home. This means eating a lot of meals on the go. And its really hard to get decent vegetables, especially when you are eating cheap convenience foods. After a day or two of only a few measly limp servings of vegetables, a funny thing happens - I actually start to CRAVE vegetables! I start dreaming of fresh, crisp broccoli or fantasizing about a hot, hearty dish of Indian Palak Paneer filled with spinach. <br />
One of my favorite vegetables is green beans. I even loved them as a kid. Every year my Dad planted and harvested heirloom Italian green beans. These seeds had been brought over from Italy by his great grandfather and passed down through the family. We would pick them fresh from the garden and cook them that night with onions and garlic. They were so delicious! <br />
Here's a simple recipe: <br />
<br />
<span style="font-weight:bold;">Italian Style Green Beans</span><br />
<br />
INGREDIENTS <br />
2 pounds fresh green beans, cleaned and trimmed of ends <br />
4 large tomatoes, chopped <br />
3 tablespoons olive oil <br />
6 large cloves garlic, minced <br />
3 tablespoons fresh chopped oregano or 1-2 tablespoons dried <br />
Salt and pepper to taste <br />
<br />
Snap the beans into 2-inch pieces, if desired. Blanch in boiling water for 2 minutes to soften slightly. Drain well. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until softened. Add the tomatoes, oregano, salt and pepper. Simmer uncovered, until tomatoes start to break down. Add the green beans and cook, uncovered, until beans are tender. Check often for moisture; cover the pan and reduce the heat if bottom is dry. Taste the beans for seasoning and add additional salt, pepper and oregano as needed. Cook for 10 additional minutes, or until beans are very tender. <br />
<br />
<span style="font-weight:bold;">Green Beans</span> - Green beans are best picked when not fully mature and the bean inside is still small and under-developed. Green beans are high in fiber and low in calories. They are an excellent source of Vitamin K, providing 25% of RDA in a one cup serving. Vitamin K helps maintain strong bones by working together with calcium in the body. Green beans also contain high levels of Beta Carotene and Vitamin C. Studies have shown that people who eat a lot of Vitamin C and Beta Carotene have lower levels of colon cancer. They are also a good source of iron. (http:www.whfoods.com)<br />
<span style="font-weight:bold;"><br />
Garlic</span> - Garlic is a good source of manganese, Vitamin C and Vitamin B6. It contains a compound called allicin which is responsible not only for is pungent flavor and smell but also many of its healthful properties. Allicin works together with vitamin C to have antibacterial and antiviral effects and may help with common aliments such as colds, the flu and yeast infections. Studies have found that garlic can protect against heart disease and may lower risk of certain types of cancer. Anti-inflammatory agents in garlic assist with asthma and arthritis. Studies on allicin have also found that it lowers blood pressure, triglyceride and insulin levels, it is therefore being researched for potential weight loss properties as well.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-73260981682235724752009-12-25T22:20:00.001-08:002009-12-25T23:21:27.177-08:00Dessert Can Be Good For You<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3ZCTHO-4lSQpP0GQtb9amUzL3Ru-ndgNw1qIAQkCGsH1JrRYQ3p8CZifjrTrW1_ltEUve5CVRx6JDDeys7D9pi6zH2C08TWdcCek4DJAG96l9Kamv8ayiIii2KU7pPCnsNnN_b6OZoQ/s1600-h/index_chocolate.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3ZCTHO-4lSQpP0GQtb9amUzL3Ru-ndgNw1qIAQkCGsH1JrRYQ3p8CZifjrTrW1_ltEUve5CVRx6JDDeys7D9pi6zH2C08TWdcCek4DJAG96l9Kamv8ayiIii2KU7pPCnsNnN_b6OZoQ/s200/index_chocolate.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5419436392292668018" /></a><br />Who could guess that you can make such a delicious chocolate dessert that is completely <span style="font-style:italic;">dairy</span> and <span style="font-style:italic;">sugar</span> free?! This amazing recipe makes a rich, velvety, dense Pots de Creme style pudding. The creaminess comes from coconut milk and the sweetness is from the agave syrup. It's super easy to make and people will love it! <br /><br /><span style="font-weight:bold;">Chocolate Ambrosia <span style="font-style:italic;"></span></span><br />1 ½ cup bittersweet chocolate wafers<br />¾ cup agave nectar <br />1 ¼ cup coconut milk<br />1 pinch sea salt<br />1 tablespoon vanilla <br /><br />Coarsely chop chocolate by hand or in food processor. Place in a bowl and add ¾ cup of agave nectar. Set aside. <br />Place coconut milk in a small, heavy bottomed saucepan. Add pinch of salt. Add the vanilla. Heat mixture until it just comes to a boil. Remove from heat and whisk mixture into the chocolate. Continue whisking until all the chocolate is melted and the filling looks smooth and silky. Allow to cool to room temperature then chill in the refrigerator for several hours before serving. <br /><br /><span style="font-weight:bold;">Agave nectar<span style="font-style:italic;"></span></span> is a natural sweetener derived from the Agave cactus (yes, the same plant they use to make Tequila!). Agave syrup has a lower glycemic index than sugar or corn syrup, meaning it will not create a dramatic spike in your blood sugar levels. It has a very mild, pleasantly sweet taste. <br /><br /><span style="font-weight:bold;">Coconut milk<span style="font-style:italic;"></span></span> has many healing properties. It is anti-viral, anti-fungal and anti- bacterial. It also supports the thyroid and can increase the metabolism. Coconut milk helps digestion and can prevent constipation. It contains many essential amino acids and vitamins including lauric acid (found in breast milk) which promotes brain development and healthy bones.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.comtag:blogger.com,1999:blog-1153314259606792770.post-40445484097409314772009-12-05T10:38:00.000-08:002010-01-01T18:59:44.957-08:00What is a Personal Chef?A Personal Chef is a chef trained to come into your home to prepare healthy and delicious meals customized to your taste preferences and unique nutritional needs. A Personal Chef will plan meals for you, do the grocery shopping for these meals, prepare them in your kitchen and package them with detailed instructions for later preparation - not to mention clean up after themselves and leave your kitchen spotless. <br /><br />A Natural Chef is specifically trained to cook with the freshest local and organic seasonal fruit and vegetables. They may assist you with making dietary changes to address any health concerns that you have and will generally help you to obtain optimum health by creating nutritious customized meals for you.Delicious and Nutritious Personal Chef Serviceshttp://www.blogger.com/profile/09920185591729597943noreply@blogger.com