Category Archives: FeedMe

InspiredMe: Balsamic Chicken

This is one of my family’s favorite chicken dishes. The seasoning is perfect and savory and it pairs beautifully with any side. Our favorites to serve this with are rice pilaf, couscous, roasted tomatoes, beets, and sauted spinach. This recipe is great when cooking a whole chicken as well. You will not be disappointed.

Balsamic Chicken

2-3 boneless chicken breasts

1 1/2 tsp dried rosemary

2 garlic gloves, minced

pepper to taste

salt to taste

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1/4 cup balsamic vinegar

Mix all ingredients together in a small bowl or ziplock bag. Place chicken breasts in bowl or bag and marinate for 45 min- 2 hours. Grill chicken or cook in a skillet on the stove top until done. Serve with sides of choice.

Enjoy.

InspiredMe: Crystal Rolls

When I met my husband 5 years ago he took me to one of his favorite Vietnamese restaurants and we ordered these… They are called crystal rolls, (also known as Vietnamese spring rolls.) They are somewhat like an egg roll, without the fried outer layer and filled with fresh rice noodles, shrimp, and veggies. We moved away from the restaurant a few years ago and one night we were craving these like we do all the time… so we took a gamble and decided to make them at home. We were so pleasantly happy with our homemade crystal rolls we haven’t since ordered them out.

We make these all the time now. My hubby and I have this little system we use… I cook the shrimp and noodles and cut up all the veggies and he assembles and rolls them all up! He has a definite skill to the wrapping of the rolls… so that belongs to him. Mine never look so pretty.

It really is quite fun to make… and super yummy to eat. And by the way… homemade crystal rolls are far better than the ones at that restaurant we used to frequent. You’ll love these! Enjoy.

Vietnamese Crystal Rolls
Ingredients

1 lb. fresh shrimp

1 cucumber, cut into thin, long strips

3 carrots sliced thin, into long strips

1 red pepper, cut into thin long strips

1 head of green lettuce, any kind

1 bunch cilantro

2 green onions, sliced

Rice paper

1 package of Rice vermicelli noodles

Method

Bring a saucepan to a boil on medium heat. Add shrimp and poach for 3-4 minutes until bright pink. Allow to cool to room temperature. Remove skins, de-vein. Set aside.

Bring a medium saucepan filled halfway with water to a boil. Once a rapid boil is reached, add rice vermicelli noodles, cover and immediately remove from heat. Set timer for 5 minutes. After 5 minutes, drain noodles in a colander and rinse with cold water to stop cooking. Set aside.

To assemble rolls, dip single sheets of rice paper into hot water until soft and flexible. (about 1 minute). Allow excess water to drain and quickly place on a plate.

Add a little bit of shrimp, softened noodles, cucumbers, red peppers, cilantro, carrots, onions and lettuce.

Carefully roll closed. Serve with peanut dipping sauce. (We just buy our peanut sauce from our favorite Thai restaurant, but I know there are lots of recipes out there for homemade peanut sauce… do what works for you.)

InspiredMe: Raw Garden Veggie Soup

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Two years ago I had a little fling with raw food. I went to the library and found some great raw food recipe books, got a food processor and whatnot. I was all Gung Ho about the whole thing. Yeah…. It lasted about a week. I’ll have you know, it was a great week… we felt amazing, but I decided I needed some variety in my diet.

Since then I haven’t made many of the raw food recipes of that fun-filled week…. except………. this incredible soup. I loved it then and still love it to this day. I’ve been making it quite often, especially while I’ve been on this 30 day sugar cleanse.

It not only tastes really good, but it makes your whole body feel amazingly ALIVE! It’ll give you enough energy to feel like you could go save the world. Try it and you will see.

This is seriously one of the most densely packed, nutrient-rich soups ever made, and quite easily the yummiest way to eat your veggies!

Enjoy.

Raw Garden Veggie Soup

1 zucchini

1 cup water

1 tomato

1 celery stalk

2 green onions

1 tablespoon lemon juice

1 1/2 tsp mellow white miso

3 garlic cloves

dash cayenne pepper

dash salt

1 cup chopped chard, spinach, or kale

small handful of chopped parsley

6 fresh basil leaves

1 ripe avocado

Directions: Blend all ingredients together in blender until smooth. You can serve room temperature, or you can gently warm this soup on the stove, making sure you do not boil.

(adapted recipe from jennifer cornbleet)

InspiredMe: Raw Coconut Macaroons

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Update on the 30 day challenge: It’s day 9 and I am feeling so ALIVE! I had no idea I would feel so great so fast. I remember the morning of day three waking up and I sat there thinking, “wow, I feel rested, I feel pretty good.”  And I’ll have you know that night I had only gotten 7 hours of interrupted sleep, with my 8 month old baby waking up three times that night (we still haven’t figured out the whole sleeping through the night thing.) And I felt great! I know, amazing, right. Before starting this sugar cleanse, I would wake up being more tired than when I went to bed, and my eyes would hurt and I’d feel like a zombie. It was awful! I had no idea eliminating sugar would boost my energy so much. I’ve woken up feeling great every morning since as well. I don’t know if I ever can go back to sugar… I just don’t know if it’s worth it.

Okay, so about these delectable morsels you see before me… these are my “sweets” I made this week. Can I just say, “where have you been all my life?” These are down right amazing. They are sweetened with 100% real maple syrup. They are raw, gluten-free, dairy-free, sugar-free and quite frankly, delightful.

This recipe consists of six simple ingredients. Perfections comes in simple packages. Enjoy. Oh so yummy!

Raw Coconut Macaroons

(recipe inspired from rawmazing)

  • 2 1/2 C Dried Organic Coconut (unsweetened)
  • 3/4 C Almond Flour
  • 1/4 C Organic Coconut Oil (unrefined)
  • 1/2 C 100% Real Maple Syrup (you can add a couple more tablespoons if desired)
  • 1 tsp. Real Vanilla
  • Pinch Sea Salt

Directions: Mix all ingredients together. Form into round balls. Place on glass Pyrex or cookie sheet. Cover and refrigerate or place in freezer until hard. Keep refrigerated for best form and taste.

InspiredMe: Coconut Curry Chicken

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This may seem surprising since I love turmeric so much, but this was my first attack at  making curry. I don’t know why it has taken me so long to attempt a dish like this, maybe it was because I was afraid it wouldn’t meet my expectaions.Yet, good news, it not only met my expectations, it was delish! Just as good as the little hole-in-the-wall Thai restaurant down the street. Actually, maybe better.

This recipe is adapted from Mel’s Kitchen Cafe. I just substituted chicken instead of shrimp because my hubby doesn’t like shrimp. I know, sad :(

Enjoy.

Coconut Curry Chicken

INGREDIENTS:
For the chicken marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 organic boneless, skinless chicken breasts, sliced

For the sauce:
1 tablespoon organic canola oil
1 organic medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh organic ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 organic garlic cloves, peeled and finely minced
2 teaspoons ground  organic coriander
1/2 teaspoon organic turmeric
1 teaspoon curry powder
1 (14.5-ounce) can organic diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh organic cilantro

Hot cooked organic rice for serving, if desired

DIRECTIONS:
For the simple chicken marinade, toss the chicken with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the chicken and any accumulated juices from the marinade. Boil until chicken is cooked through. Stir in the cilantro. Serve over hot, cooked rice, if desired.

And as always, for some great health benefits of turmeric, check out this post here.

InspiredMe: Better-Than-Birthday-Cake Salsa

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My family has been making this salsa since I was a wee little thing. And the stories and memories made into it are very fond. Growing up I loved this salsa so much that one year I asked for a salsa cake for my birthday. So that’s what I got… a big bowl of salsa with a cute little candle in it. I loved every bite. And yes, I did share, (a little.) It is that good.

The secret to getting the best flavor of this salsa is using all FRESH ingredients… from the garlic to the freshly squeezed lime juice.

Enjoy.

Better-Than-Birthday-Cake Salsa

big bunch of cilantro

1/4-1/2 medium-sized jalapeno

half of a tomatia

1 big basil leaf

1 anaheim pepper

salt to taste (about a tablespoon, or more)

juice from 1/2 lime

2-3 garlic cloves

1/4 white onion

8-10 Roma tomatoes

Blend all ingredients, except tomatoes, together in food processor. Put blended green ingredients in a bowl. Lightly chop tomatoes in food processor about 2-3 at a time so they are chunky. Add tomatoes to the bowl with the green ingredients. Lightly mix. Taste, and add more salt if desired.

And some great healthy tid-bits about cilantro: info below found here

  • Powerful anti-inflammatory capacities that may help symptoms of arthritis
  • Helps remove heavy metals and other toxic agents from the body
  • Aids our digestive system
  • Protective agents against bacterial infection from Salmonella in food products
  • Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
  • Relief for stomach gas, prevention of flatulence and an overall digestive aid
  • Wards off urinary tract infections
  • Helps reduce feelings of nausea
  • Eases hormonal mood swings associated with menstruation
  • Has been shown to reduce menstrual cramping.
  • Adds fiber to the digestive tract
  • A source of iron, magnesium, and is helpful in fighting anemia
  • Gives relief for diarrhea, especially if caused by microbial or fungal infections
  • Helps promote healthy liver function.
  • Reduces minor swelling
  • Strong general antioxidant properties
  • Disinfects and helps detoxify the body
  • Stimulates the endocrine glands
  • Helps with insulin secretion and lowers blood sugar
  • Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
  • Contains immune-boosting properties
  • Acts as an expectorant
  • Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.

Amazing! I love cilantro even more now!

InspiredMe: Garlic Cheddar Ziti Pasta with Summer Veggies

This dish will have you wanting seconds and thirds. It has the perfect infusion of garlic, beautifully paired with green veggies and has just the right amount of creamy. You’ll be in love with this dish in no time. It is also packed with healthy greens and the “super-spice,” turmeric. Easy, delicious, and oh so good!

Enjoy!

Garlic Cheddar Ziti Pasta with Summer Veggies

1 pound dry organic ziti pasta

2 TBSP organic butter or safflower oil

4 cloves garlic

1 pint organic heavy cream*

1 cup organic chicken broth

1/2 cup grated cheddar cheese

salt and pepper to taste

2 TBSP flour

1 medium organic zucchini, sliced*

2 cups organic baby spinach, roughly cut

1/2 TBSP organic turmeric

1 can (14 oz) artichoke hearts in water

1 organic chicken breast, sliced and cooked

Directions:

In a large pot, cook pasta according to pkg. instructions. Drain.

Meanwhile, in a large skillet, saute garlic in butter (or oil) over medium heat. Stir in heavy cream and chicken broth. Add cheddar cheese, salt and pepper. Add flour. Simmer altogether for about 15 min.

While sauce is cooking, saute zucchini in 1 tsp. oil until soft. Once sauce is cooked and thickens, add zucchini, spinach, turmeric, and artichoke hearts. Stir all together and cook for another 2-3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl. Pour sauce over pasta and toss to coat and mix. Then add cooked chicken and mix all together. Serve. Enjoy!

*You can substitute steamed broccoli for the zucchini, also delicious! And half and half can be substituted for the heavy cream to make it low-fat. The sauce will not be as thick though.

This recipe uses the “super-spice,” Turmeric… to see some AMAZING facts about this spice, check out this post here.

InspiredMe: Chocolate Chip Cheesecake Cookies

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I woke up today with a major sweet tooth… (probably cause I need to increase my protein and decrease my sugar consumption)… anyway, I knew the only way to cure it was to get in the kitchen and bake away! So I threw on my apron, grabbed the butter and sugar and got busy! I did have a nice green drink before embarking on the sugar fest… balance in all things, mind you. Eat, Love, Repeat…  :)

Enjoy!

Chocolate Chip Cheesecake Cookies (Original recipe found HERE)

1 package (8-ounces) cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
3/4 cup organic sugar
1/2 tsp salt
1 tsp. vanilla
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
1/3 cup semisweet chocolate chips, if desired
  1. Preheat oven to 350 degrees.  Beat the cream cheese, butter, salt and sugar together until creamy.  Add vanilla. Add flour and mix until dough forms.  Stir in 3/4 cup chocolate chips.
  2. Drop by heaping teaspoonfuls or a cookie scoop onto a baking sheet that has been lightly sprayed with non-stick cooking spray.  Bake for 18-22 minutes or edges are light golden brown.  Let cool for 2 minutes on baking sheet, then transfer to wire rack.
  3. If desired, melt 1/3 cup chocolate chips and stir until smooth.  Drizzle over cookies.  Cool completely.  About 36 cookies.

I added salt and vanilla, and decreased the sugar from the original recipe. These cookies are very rich. Eat with a glass of milk and enjoy!

Sweet tooth remedied.

InspiredMe: Bruschetta Pizza

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I have been craving pizza for a month straight, and just haven’t gotten around to making it. Well last night I couldn’t take it any longer so I decided to just buckle down and make it! And it was bliss in every bite! Let me present to you the Bruschetta Pizza from HEAVEN! My inspiration for this recipe is from Pulcinella’s- the BEST, and our favorite, pizza restaurant in Denver. My hubby said this pizza came close behind Pulcinellas… and that’s saying something! Everything, from the crust to the sauce, is made from scratch… and let me tell you… wow, did it make a difference! It was perfection, absolute perfection. The only problem now is I might be craving this every week… good thing it is easy to make!

Thanks goes to my lovely aunt for the crust recipe… after all these years I still haven’t found a better recipe. I used fresh mozzarella and basil and layered ripe tomatoes on top.  The sauce is made from tomatoes and herbs, and I lightly drizzled some organic olive oil over the top after it was done cooking and voila!

Bruschetta Pizza

Makes 2 Pizzas

Dough:

1 1/2 TBSP of yeast

1/2 TBSP organic sugar

1 1/2 tsp salt

5-6 cups flour

2 1/4 cups warm water

Mix or knead dough for 5-6 minutes. Rise 20 minutes.

Lightly coat pizza stones with corn meal or flour and roll out dough.

Pizza Sauce

1 can (14.5 oz) Organic diced tomatoes, drained

5-6 leaves fresh basil

Salt to taste

Sprinkle of Thyme, Oregano, Parsley, and Crushed Red Pepper

1 TBSP Organic Olive Oil

Puree all ingredients together in a food processor and set aside.

Toppings:

2 organic ripe tomatoes, sliced

Fresh soft mozzarella, sliced

8-10 fresh basil leaves, roughly cut

Organic Olive Oil

Place sauce, tomatoes, and mozzarella on the pizza dough. Cook at 500 degrees for 8-10 minutes. Take pizza out. Cool for 3 minutes, and then place fresh chopped basil leaves on top and drizzle with organic olive oil. Serve immediately! Enjoy!

InspiredMe: If You Like Asian Food…

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This one’s for you! And an added bonus… Gluten-free, dairy-free, and incredible. This is one of those recipes I decided to “try out” one day…. And it immediately became one of our favorite dinners. It officially went on our “Favorite Dinners” Google doc. (yes, we have one. It comes in handy when I’m planning my weekly menus.) I found this recipe on the WholeFoods app or here. Love it! The great thing about this recipe is that you can use whole wheat noodles, or our favorite, Quinoa noodles, making it gluten free. Enjoy!

Chicken and Broccoli Stir-Fry

Ingredients

8 ounces whole wheat linguine (or Quinoa linguine)
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons expeller-pressed canola oil, divided
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips

Method

Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve.

Enjoy!