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Mango Ginger-Berry Smoothie

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(Makes 2 servings)

1 cup fresh mango

1 cup frozen berries (your choice)

1/2 banana

1/2 cup coconut water

1 tsp fresh ginger, grated

1 cup spinach

1-2 tsp honey

Ice (optional)

*Toss all ingredients in blender.  Blend until smooth.  Detox and Enjoy!

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Lemon-Almond Encrusted Salmon

This is my favorite manly meal.  I never considered eating almonds, lemon, and salmon together.  I cooked this fish the other day and fell in love with it.  No more boring fish meals allowed!!!

Lemon-Almond Encrusted Salmon

(This week’s Brown Bag Secret Ingredient: Almonds)

almond fish

(Makes 2 Servings)

1/2 cup raw almonds

1 tsp dried parsley

1 Tbsp lemon zest

1/2 tsp lemon pepper

Salt (to taste)

1/4 tsp paprika

1 large egg

2 wild salmon fillets (6-8 oz. each)

2 tbsp olive oil

  1. Toss almonds into blender or food processor.  Blend until almond become powder with a mix of pea size chunks or smaller.  This creates a fabulous texture.
  2. Add almond mixture to bowl along with parsley, lemon zest, lemon pepper, salt, and paprika until combined. You may choose to skip the salt given most lemon-pepper spices also have salt.
  3. In a separate bowl, beat large egg.
  4. Pat salmon fillets dry with paper towel then dip top in egg until coated well.
  5. Next, coat top of salmon fillets with seasoned almond mixture.  You can lightly press the mixture into fillets to help it stick.
  6. Heat olive oil in large pan (medium-high heat).
  7. Lay fish in pan, presentation side down first.
  8. Cook 5-7 minutes, flipping fish half way through cooking time.
  9. Almonds will toast while cooking giving fish an awesome texture!

Add fish to a bed of green salads for a healthy dinner with tons of protein.

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Oat & Fruit Bake

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Oats & Fruit Bake

(Makes 6 Servings)

2 med. Bananas, mashed

2 med. Apples, grated

1/4 cup dried cranberries

1 cp oats

¼ cp walnuts, chopped

¼ cp slivered almonds

½ tsp baking powder

¾ tsp cinnamon

Dash of salt

1 cp almond milk

1 egg

1 tsp vanilla extract

1 tsp coconut oil

  1. Grease 2-quart baking dish with coconut oil.
  2. Preheat oven at 375 degrees.
  3. Mix all ingredients in medium bowl.  Pour mixture into pan.
  4. Bake for 30-40 minutes or until top is brown.  Let cool 10 minutes before serving.

Recipe adapted from: http://www.annies-eats.com/2011/09/12/baked-oatmeal-with-fruit/

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Brussels Slaw with Almonds and Ginger Dressing

Ginger Brussels Slaw with Almonds

(This week’s Brown Bag Secret Ingredient: Almonds)

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(Makes 4 servings)

1/2 pound brussels sprouts, shredded

4 tbsp slivered almonds

2 tbsp raisins or dried cranberries (optional)

1/4 tsp sea salt (optional)

Ginger Dressing:

1 cup shredded carrots

1/3 cup white wine or rice vinegar

2 tbsp Tahini (sesame paste)

1 tbsp fresh ginger, grated

1 tbsp soy sauce

4 tbsp honey

1 apple or pear (optional)

1/4 cup sesame oil

1/4 cup canola oil

  1. Wash and shred brussels sprouts first if you are unable to find pre-shredded sprouts.  Set aside.
  2. Boil water while making dressing.
  3. Next, add carrots, vinegar, tahini, ginger, soy sauce, honey, and apple/pear (for extra sweetness) to blender or processor.  Blend mixture on low and gradually increase speed until mixture is smooth.
  4. Slowly add sesame and canola oil to blender.  Set dressing aside.
  5. Add salt and brussels sprouts into boiling water.  Boil for 5 minutes.
  6. Drain sprouts and rinse with cold water to stop cooking process and keep them crisp and green.
  7. Shake away as much excess water as you can before adding sprouts to mixing bowl.
  8. Slowly add ginger dressing to sprouts until desired flavor intensity is reached.
  9. Add almonds and raisins before serving.
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Banana Raisin Wrap

I am the Queen of Throwing Things Together when it comes to making a quick meal.  Sometimes I surprise myself when things actually turn out okay.  Right now I’m falling back in love with wraps because they are easy, versatile, and a good alternative to the typical sandwich.  You know, if my mom would have made wraps for my lunch when I was in junior high, I probably would’ve been one of the coolest kids on the block.  Did I say I was a huge fan of the wrap?  Oh, yeah!

The wrap that I made for you guys is meatless.  Sorry, but I’m trying to stick to this week’s Brown Bag Secret Ingredient.  Must use bananas!  No turkey wraps today, Folks!  I think this wrap would make a great lunch with a side of baby carrots, yogurt, or baked chips.  Feel free to switch things up with whatever you have on hand.  If you’re not into almond butter, peanut butter is amazing too.  Use whole grain, whole wheat, natural, and the least processed ingredients if possible!

Banana Wraps

Banana Raisin Wrap

(Makes 1 serving)

1 whole wheat or whole grain tortilla

1 tbsp natural almond butter

1 tbsp raisins

1 whole banana

2 tsp shredded coconut

Pinch of cinnamon (optional)

Honey (optional)

  1. Lay tortilla on a large plate or napkin.
  2. Spread almond butter on tortilla.
  3. Peel and place banana on top of layer of almond butter.
  4. Sprinkle the raisins, coconut, and cinnamon on top of banana.  Add a drizzle of honey if you prefer.
  5. Roll tortilla tightly.  Make sure mixture is secure in wrap.
  6. Toast your wrap in the oven for about 5-8 minutes. (Optional)
  7. Enjoy!
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Banana Fritters

Don’t know what to do with those brown bananas?  Well, you could make banana bread (delicious), pancakes (amazing), or you could make fritters.  My mother use to make corn fritters that were fried to perfection.  A little crispy on the outside, soft and awesome on the inside.  I thought it would be a good idea to throw a few simple, affordable, and healthy ingredients together in order to make these beauties.

Here’s what you need!

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BANANA FRITTERS 

(Makes 8 fritters)

2 Ripe Bananas

1 pouch flavored Oatmeal (I use Oats Revolution)

2 tbsp whole wheat flour

1-2 tbsp coconut oil

Honey  (optional)

  1. Smash bananas in medium bowl.  You can leave them a little chunky if you prefer.
  2. Add oatmeal and flour.  Stir until combined.
  3. Turn stove on medium-high and add coconut oil to non-stick pan.
  4. Once oil is melted and hot, add about 2 tbsp of mixture to the oil.
  5. Cook for 2 minutes or until edges brown.  Flip and cook for an additional 1-2 minutes on the other side.
  6. ENJOY

*OatRevolution_products1-400x272

* I love using this oatmeal.  It reminds of the grown up version of the peaches n’ creme oatmeal I use to eat when I was a little girl.  You can find it at any grocery store or Target.

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Introducing the Brown Bag Secret Ingredient series!!!

I’ve been thinking a lot lately about food.  Well, honestly, I’m always thinking about food and how to make it healthier, simple, and delicious.   I try to consider if it’s possible to make my recipes affordable to everyone.  Will I like the end results?  Will other people like the end results?  You know, what better way to find out than to just put it out there.  But not so fast.  I want to have a little fun with you guys, which is why I’m introducing………….

the Brown Bag Secret Ingredient

The Brown Bag Secret Ingredient

Each week I will choose ONE affordable, healthy, and nutritious ingredient and prepare or cook it five different ways.

Each week I will post a few clues, trivia, or some sort of hint for you guys to guess what in the heck this ingredient could be.  You can post your answer here or follow me on twitter and post it there.

When will the mystery ingredient be revealed?  You’ll have to check out my YouTube channel every Saturday to find out.  All recipes from the Brown Bag Secret Ingredient series will be posted here.

Please feel free to make suggestions or comments and subscribe to my twitter account and YouTube channel.

Let the games begin!

Here’s your first trivia clue:

THIS FRUIT IS AVAILABLE ALL YEAR AROUND and HARVESTED EVERYDAY.  

Healthy Journey!

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