healthy cooking: lemon coconut pancakes

While I searched online for a new pancake mix recipe for the Easter morning breakfast  I had in mind and of course while staying  on my healthy eating kick, I discovered one, similar to pancakes I’d eaten at a restaurant in Emeryville, California several weeks ago and figured I’d try it. (Phew!!!)

So, here it goes:

Lemon Coconut Pancakes with Honey-Tart Yogurt Sauce
1 cup Gluten-Free flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Brown Sugar
2 eggs
1 cup Coconut Milk
1 Tbsp Coconut Oil
Juice of 1 Lemon
1/2 tsp Vanilla Extract

Yogurt Sauce
1/4 cup Plain Yogurt of Choice (Goat, Sheep, Cow)
1 Tbsp Honey
2 tsp Strawberry Preserves
Juice of 1/2 a Lemon
Mix all ingredients together well; set aside and serve with pancakes

First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter forms. Heat a pan with a drop of Coconut oil, and pour in a 1/4 cup of batter onto pan, forming a nice round shape. Cook until bubbles form- about 2-3 minutes, then flip. Repeat until all the batter is gone. Serve with yogurt sauce, and top with fresh berries.

{photo and recipe credit: click here}

healthy recipe: beet tartine and goat cheese

I found a recipe here, which included one of my favorite vegetables – beets and the fact it is marinated, and eaten with goat cheese make it even more appetizing, not to mention the fact it is one of the best ways to detox.

Beet Tartine with Marinated Caper Berries
Serves 2
Ingredients:
2 medium-sized beets
4 slices whole-grain rye bread (check the ingredient list for suspicious ingredients)
soft goat cheese / chèvre (optional)
handful marinated caper berries
fresh rosemary
sea salt + cracked black pepper

Directions:
1. With the skin still on, wrap beets individually in foil and roast in a 400°F / 200°C oven for at least one hour, until you can easily pierce the beet with a sharp knife. Remove from oven and let cool slightly. Unwrap and slide skins off. Slice into desired shapes.
2. While the oven is hot, spread goats cheese on the slices of rye bread and place under the broiler until golden, about 5 minutes.
3. On each piece of toast place the sliced beets, caper berries, a few rosemary leaves, lots of pepper and a pinch of salt. Finish the dish with a drizzle of the marinating oil from the capers. Eat and enjoy.

Rosemary-Fennel Marinated Caper Berries
Ingredients:
1 jar capers or caper berries, drained (I used the latter)
3 springs fresh rosemary, or 1 Tbsp. dried
1 Tbsp. fennel seeds
a few glugs cold-pressed olive oil

Directions:
1. Drain capers and place in a jar or small bowl. Toss with all other ingredients and let sit at room temperature for a few hours, stirring occasionally. Serve immediately, or cover and refrigerate until ready to use.

Although it may seem a little intimidating at first, next time you’re at a restaurant, or just trawling the web for menus like me, find that little spark that speaks to your belly. Look for interesting combinations of foods, flavours and textures. Take notes, take a picture. Even if you don’t know how the dish looks or what it tastes like, you can fill in the blanks with your creative culinary mind. This is what makes cooking a real adventure, and a tasty one at that.

{click here for photo and recipe credits}

healthy eating: yogurt with caramelized figs

While adjusting to my new eating regiment (going on week three), I have to incorporate at least 6oz of plain yogurt with some sort of fresh fruit on a daily basis. Since the recipe never indicated which brand of yogurt to consider, I decided to go with my favorite yogurt complimented with fresh organic  blueberries. I loved the combination until of course I came across this recipe and my world hasn’t been the same since:

Yogurt topped with Caramelized Figs
1 cup Yogurt of choice (I used Fage Plain Yogurt)
2 Figs, halved
3 Tbsp Organic Agave
Sprinkles of Pistachio Nuts
Dashes of Ground Cinnamon

To caramelize the figs, add agave to a small skillet and place figs face down. Simmer over low heat until browned and toasty smelling (3-4 minutes). Place yogurt into bowl, drizzle over caramelized figs and sprinkle over pistachios and dashes of cinnamon.

{click here for photo credit}

healthy eating – not just as a new year resolution

While in my twenties, I have to say I had no worries about eating healthy, nor in moderation. I was able to eat and maintain my size 4 figure for decades,  so of course when I hit 40 I figured I was still one of the lucky ones who could eat whatever she wanted to and stay thin and healthy, until of course I developed high blood pressure and other health concerns which got me to re-think my eating habits.

In the last two years, I’ve been on a crusade to find the best possible recipes and menus to follow just so I could, not only maintain my weight, but also ensure, all my health issues are under control.

What I got sucked into during the time was following an accelerated and pre-packaged diet plans and  although I lost weight, I didn’t do it the (very) healthy way I wanted to. I won’t mention what didn’t really work for me, but from all the aggressive dieting I not only gained the weight back, but my blood pressure went  through the roof due to the amount of salt intake in the meal plans.

What I discovered thorough research is that I needed to follow a  more  streamlined and regimented process of eating fresh and home cook meals to achieve the results I am ultimately going to feel good about.  So, I’ve signed up with this program to follow a nutritionist’s guide to losing weight.

I am motivated, committed and driven to follow through the program and  I’m hoping to share with you my weekly progress and the recipes which I have adapted into my diet and hopefully by 30June2013, I can actually report that I have my weight and health issues completely under control.

healthy recipe: fig, ricotta and hazelnut hors d’oeuvres

There are evenings, when I come home from work, I don’t necessarily want to have dinner or even bother with making one, so I open a bottle of red wine and put together something quick to pair it up with and voila it’s dinner. (I don’t recommend this if you have small children in the house )

Anyway, here is an easy recipe I found here and I must say it is heavenly and a wonderful pairing with a bottle of red wine on those evenings when you need to have an out of the norm experience.

Grilled Fig, Hazelnut and Ricotta Crostinis
Ingredients:
1 cup part skim ricotta
1/3 cup plus 1 tablespoon hazelnuts, lightly toasted
1/2 cup honey, divided
1/4 teaspoon ground cinnamon
1 tablespoon extra virgin olive oil
10-12 fresh figs (mission or kadota or whatever is local), cut in half lengthwise
1/2 French or sourdough baguette, sliced into ½ inch slices and lightly toasted
1. Place ricotta, hazelnuts, 1/4 cup honey, and ground cinnamon in a food
processor and process until smooth. Set aside.

2. Preheat a grill or grill pan over high heat. Brush figs with oil and place cut
side down onto the hot surface and grill on each side for 1 to 2 minutes.
Remove from heat and allow to cool, about 5-7 minutes.

3. To assemble: Spread 1-2 tablespoons ricotta mixture onto each crostini and
top with a grilled fig; finish with a drizzle of honey and serve.

{for photo and recipe credit, please click here} 

healthy recipe – fig chutney

I have to admit, I love figs, fresh ones or otherwise. When they are in season, I gorge on them until I am sick to my stomach and just when I swear I wouldn’t eat  anymore, I find myself always in the gourmet section of a grocery store searching for anything made with figs.

So, of course, it’s not a surprise that after finishing a jar of fig jam and eating a dozen or so fresh ones out of a basket, like an addict, I began a desperate search for fig chutney to make during the impending holiday season. A good excuse to eat figs again

Although I search the internet extensively for most any recipe to compare the ingredients so that I can create my own version, for the fig chutney, since it’s my first time making it,  I have decided to go with my favorite chef/author/connoisseur/online mentor if you will and follow the recipe he suggests to the exact just to make sure it’s the right balance in flavor.

Fig Chutney
Two jars (2 cups, 500 g)

1 tablespoon vegetable oil
1 large red onion, peeled and finely diced
1/2-inch (2cm) piece of fresh ginger, peeled and minced
2/3 cup (120g) packed light or dark brown sugar
1/2 cup (125ml) apple cider vinegar
juice and zest of one lemon
3/4 cup (100g) raisins and diced dried fruits (any mix)
1 1/2 teaspoons mustard seeds
1 small cinnamon stick
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground cloves
large pinch red pepper powder
1 pound (450g) fresh figs, stemmed and diced

1. In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes, stirring occasionally.

2. Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

healthy maybe recipe: lemon almond coconut ice cream sandwich

I normally don’t indulge in ice cream and only eat gelato in Italy, so when I came across an ice cream sandwich here with lemon, almonds and coconut, I figured it would be as healthy eating as I wanted it to be. A girl should be able to cheat once in a while on a diet plan.

Anyway, I figured since I don’t have the patience to make my own coconut ice cream, I can find some at the grocery store, but the cookie part, I have no problem making.  Check it out:

coconut ice cream
1 can coconut milk, preferably full fat
3 tablespoons maple syrup
1 teaspoon pure vanilla extract
pinch of salt

In a small bowl or liquid measuring cup, whisk together the coconut milk, maple syrup, vanilla, and salt.

Process according to your ice cream maker manufacture’s instructions. Place in a freezer safe container and allow to freeze for at least 3-4 hours before assembling the sandwich cookies.

lemon almond cookies
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted
4 tablespoon honey (maple syrup or agave if making vegan)
1 tablespoon fresh lemon juice
zest of 1 large lemon

Whisk the almond flour, baking soda, and salt in a large bowl.

In a smaller bowl, combine the coconut oil, honey, lemon juice, and lemon zest, mixing well. Pour into the dry mixture and stir until everything is well moistened, the dough will be slightly crumbly, but should hold when pressed together with hands.

Lay out a piece of parchment and use your hands to sort of squeeze the dough together and transfer to the parchment. Carefully roll into a large log about 2 1/2-inches in diameter. Works best if you roll with the parchment, tucking in the ends. Place in the freezer for 1 hour or until firm.

Preheat oven to 350°F and line a baking pan with parchment.

The best method I found to cut these was to unwrap the chilled dough and cut into 1/4-inch slices, then lay the parchment back over each slice, one at a time, and flatten it out to an 1/8-inch thick. The reason for doing this is if you try cutting them 1/8-inch they start to sort of crumble apart. If any pieces do break off just re-press together, they’ll bake fine.

Place slices on baking sheet and bake for 8-10 minutes. Make sure to check after 8 minutes, then only add a minute at a time, you don’t want them to burn. Allow to cool on baking sheet for at least 5 minutes before transferring to cooling rack, this is an important step! If you transfer before letting them rest they will break. Cool completely before filling with ice cream. You can also place them in the freezer if you’d like to speed up the process.

To assemble, spoon out one scoop of ice cream, place in the center of an upside-down cookie, top with another cookie and carefully smash down, applying even pressure. Place in the freezer for another hour to re-chill before serving. If you’ve let your ice cream chill for longer than 4 hours you may want to set it out to soften a bit before this step. Soft ice cream works best when assembling sandwich cookies.

{Photo credit, please click here}

healthy recipe: herbed ricotta tart

I’ve never been a fan of ricotta cheese, but since my diet, I experienced it while indulging in lasagna with ricotta cheese. It wasn’t that bad.  So to keep the diet going, while I ween myself off of Nutrisystem, I am looking for ways to incorporate ricotta cheese into my favorite eats.

Hence the herbed ricotta tart which, once again, I found on my favorite site here. Check it out and let me know what you think? Oh and if you happen to be on a diet like myself, consider a smaller portion with 3/4 plate full of veggies. (see photo below)

half-pound (250g) spring onions (See headnote)
1 tablespoon butter
1 1/2 teaspoons chopped fresh thyme, plus more for sprinkling over the finished tart
8 ounces (285g) fresh goat cheese or fresh ricotta
1 large egg
1/2 cup (125ml) crème fraîche or heavy cream
1/2 cup (125ml) whole milk
2 ounces (55g) spicy Spanish-style chorizo sausage, finely diced
salt and freshly-ground pepper

one pre-baked 9-inch (22cm) tart shell (see Note)

1. Slice the spring onions into 1/2-inch (2cm) pieces. Melt the butter in a skillet and cook over medium heat, seasoning with a bit of salt and pepper, until tender and cooked through. When you remove it from the heat, stir in the fresh thyme and let cool to room temperature.

2. Preheat the oven to 400F (200C)

3. In a large bowl, crumble the goat cheese or ricotta, then mix in the egg, crème fraîche or cream, milk, chorizo, and a bit more salt and pepper along with the onions.

(If you wish to use any other chopped, fresh herbs, add them now as well.)

4. Scrape the filling into the pre-baked tart shell and baking until just set and slightly-browned on top, 20-30 minutes. (As you can see, I used a rectangular mold. If using a different-sized tart pan, the baking time may vary. In which case, bake until it just feels set in the center.)

5. Let the tart cool briefly, then serve either warm or at room temperature. Sprinkle fresh thyme leaves over the top of the tart before serving.

tomato soup and grilled cheese sandwich

Oh the irony of one day writing about healthy drinking habits and the next looking for grilled cheese sandwich and tomato soup recipes (my favorite).  But, I have to justify that my diet includes tomato-ee dishes so although the soup is thumbs up, the sandwich – not so much.

However, If this isn’t a problem for you, then please enjoy the recipe I found here and let me know what you think?

Tomato Basil Soup

3 cloves of garlic, minced

2 tablespoons of olive oil

2 – 14 oz. cans of crushed tomatoes

1 – 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute – being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.

The Best Grilled Cheese Sandwich

4 sandwiches

8 slices of Italian Bread

1 cup of extra sharp cheddar cheese, shredded

2/3 cup of provolone cheese, shredded

2/3 cup of swiss cheese, shredded

2 tablespoon of butter

salt & pepper

Divide the bread into 4 stacks of 2 pieces.  butter the tops and bottoms of the sandwiches.  In between the slices, divide up the shredded cheeses.  In a hot skillet – or cast iron pan/griddle works best – grill the sandwiches on medium heat for about 3 minutes on each side until they are brown and the cheese has melted.

healthy cooking: artichoke ravioli

Recipe and photos by For the Love of Cooking.net 

I found this recipe when I was searching for a pasta dish which, of course, had to be healthier than the norm.  When I read the ingredients I knew I had to try it. Sure enough it was delicious, especially with piled shredded parmesan cheese.

Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash:

• Artichoke ravioli (or flavor of your choice), cooked per instructions
• 2 tsp olive oil
• 1/4 red onion, cut into large pieces
• 1 cup of mushrooms, quartered
• 1/2 zucchini, diced
• 1/2 yellow squash, diced
• 1/2 cup of grape tomatoes
• 1 clove of garlic, minced
• 1 cup of baby spinach
• Basil olive oil
• Asiago cheese, shredded
• Fresh basil leaves

Cook the ravioli per instructions (while the vegetables are cooking).

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened. Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic. Cook for an additional minute while stirring constantly. Remove from heat.

Layer a serving bowl with a few ravioli, drizzle with basil oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil. Serve immediately. Enjoy.