Thursday, May 22, 2014
Wednesday, May 21, 2014
Mediterranean Diet Recipes
| Mediterranean diet ingredients are fresh, whole, and healthy. |
Mediterranean Diet, Gluten-Free Style
In the spirit of celebrating a fresh, clean start as we hit the reset button and bid farewell to the crusty, ragged winter of 2012, I've been contemplating the gentle art of detox, and browsing my Mediterranean Diet friendly recipes (longtime readers may recall I lost the twenty pounds I gained after breaking my hip with a Mediterranean Diet approach to cooking). It was then I decided to gather and share all my Mediterranean inspired recipes in a single reference post. Not only for my own convenience. I hoped you, too, might discover some delicious new recipes -- and perhaps, a few tempting favorites you may have forgotten.
Time to sober up and face the fall-out of all those cookies. The pumpkin bread. That pie! (Have you looked in the mirror lately -- naked? Have you zipped up your favorite pair of skinny jeans since Christmas? Did you have to lay down on the bed to do it?)
If you are over a certain age, you might find what I found.
A little extra around the middle to grab onto.
This doesn't make me happy. I know, I know. I'm supposed to love myself no matter what. I'm supposed to be happy with my shape -- no matter what. I should embrace my extra roll of tummy fat and make peace with it, right? But the dirty little truth is, I don't like the extra weight. Even if it's only five pounds. It makes me feel sluggish and dull. And no amount of post-feminist self esteem rationalizing is going to fire up my enthusiasm for feeling like a stuffed sausage when I yank on my jeans. I like feeling light. Trim. Fit.
So it's time to pinch Doris and tell her to skedaddle. It's time for detoxing from all the sugar. It's time to get real and shape up. Get moving.
Maybe these Mediterranean Diet recipes will inspire. Who's with me?
Here's 10 quick healthy diet tips I use.
1. Include soups. Lots of soups- with nourishing veggies and spices. Try my Detox Mulligatawny Soup for starters.
2. Go vegetarian and vegan as much as possible to avoid saturated fat which is pro-inflammatory. Say buh-bye to fried foods.
3. Take a probiotic. Living gluten-free can often mess up your gut flora balance.
4. Avoid high fructose corn syrup like the plague. I mean it. It's bad for your liver, Babycakes.
5. You don't drink soda do you? Well quit it. Even diet soda packs on the pounds. Giving up a single soda a day will net you a six pound weight loss in a year. Just from one less soda. Sodas are packed with sodium, you know. Which makes you more thirsty. Wonder why? Yep. So you'll drink more soda. Not to mention, more sodium makes you retain water. How lovely.
6. Snack when you're hungry. Not on cookies. Pick crisp fresh veggies and hummus, an apple. Carrot sticks. No one ever got fat munching on carrot sticks. Have a few organic almonds. Starving yourself will only make you cranky and more likely to eat sugar.
7. Two simple words. Portion control. Imagine a deck of cards. That's a portion.
8. Play a DVD you like to dance to. Walk whenever you can (even for ten minutes, if that's all you've got). Climb stairs instead of the escalator. Shake your booty. Like you mean it.
9. I also like astringent herbal teas, on occasion. Tea with cranberry and uva ursi can help you shed water weight and keep your detoxing sugar-craving tummy feeling full.
10. Get enough rest. As in sleep. Don't take work to bed with you (I'm talking to myself here). Feeling tired and stressed will make you crave sugar.
Tuesday, May 20, 2014
Vegetarian Thai Green Curry Gaeng Keow Wan
Ingredients:
1. 1/4 cup green curry paste
2. 1/2 cup coconut milk
3. 1/2 cup water
4. 3 tablespoon vegetable oil
5. 4 kaffir lime or lime leaf
6. 1/2 cup sweet basil leaf
7. 5 to 6 broccoli, florets (optional)
8. 5 to 7 whole green peas
9. 3 thai eggplant
10. 1/4 cup small round green eggplant
11. 1 cup tofu or paneer, cubes
12. 2 to 3 spur green chilies (optional)
13. 1 teaspoon soy sauce
14. 1 tablespoon palm sugar or brown sugar
Method:
1. Cut thai eggplant in big chunks, torn lime leaves, basil and whole peas, keep it aside.
2. Mix together coconut milk and water and keep aside.
3. Heats the oil in pan add green curry paste and sauté for 2 minutes.
4. Reduce the heat and pour coconut milk mixture, stir until a film of green oil surfaces.
5. Now add broccoli, both eggplants and peas and simmer for about 4 minutes.
6. Season with palm sugar, soy sauce, lime leaves and spur chilies ( Adjust the seasonings as desired).
7. Now add tofu and cook until eggplants are done but not mushy, stir occasionally.
8. Sprinkle sweet basil leaves, then turn off the heat.
9. Garnish with basil and serve with jasmine rice or with rice noodles.
Note: If you like more gravy add more coconut milk.
My curry is not very spicy but if you like more spicy add 1 tablespoon curry paste more.
The curry is too spicy for you add more coconut milk and palm sugar.
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Monday, May 19, 2014
Garlic Roasted Brussels Sprouts Recipe
Ingredients:
2 pounds Brussels sprouts
1/3 cup avocado or good olive oil
1 tsp salt
Freshly ground black pepper to taste
1 tablespoon balsamic vinegar
7 cloves of garlic, minced
2 tsp sweet ginger garlic seasoning (Got it Costco)
1 tsp coriander
1 tsp vegeta (optional)
3/4 cup parmesan cheese
Preheat the oven to 400 degrees.
Sunday, May 18, 2014
Tuna Fish Cutlets
INGREDIENTS: Tuna fish can 200 grms(in oil or water) Onion cut finely 2Tspn Red chilli Pwdr 1/2 Tspn Turmeric pwdr 1/4th Tspn Ginger-Garlic paste 2Tspn Coriander pwdr 1/2Tspn Cumin pwdr 1/2Tspn Garam masala 1Tspn Coriander leaves 1 bunch Mint leaves 1/2 bunch Green chilles 5-6 Corn flour 2Tbspn for binding egg 1 Bread crumbs Oil for shallow frying. Salt to taste METHOD
- Heat 1Tbspn oil in a pan and add onion and fry till it turns golden brown colour,next add ginger garlic paste and sim the stove.
- Fry for a minute and add Red chilli pwdr,Turmeric pwdr,salt,Coriander pwdr,cumin pwdr,garam masala,coriander,mint leaves and green chilles fry till the meat starts sticking the pan.
- grind this finely and add corn flour for binding and make small balls or any shape u like(round,square or shami shaped),dip it in beaten egg and dust it in bread crumbs.
- Shallow fry till the cutlets turn golden brown.
RECOMMENDED COMBINATION
Khatti daal,Tarkari ki biryani(vegetable biryani),Qubooli.
Saturday, May 17, 2014
Seared Ahi Tuna Salad with Creamy Wasabi
This is definately one of my top ten favorite meals and, seriously, it is by far one of the easiest to make! To me, what makes this dish irresistable is the clean, fresh, of-the-sea flavors of the tuna which, at the same time, is also meaty, rich and full of that elusive satisfying quality. Served ice cold with the crunchy contrast of crispy lettuce, the sensory illuminating warmth of creamy wasabi, the earthy saltiness of soy sauce and a final punch of Asian chili sauce it is simplicity at its most complex.
Obviously, the key to a successful seared Ahi Tuna dish is to purchase the highest quality and supremely fresh tuna you can get your hands on. I purchased a 1/2 pound Ahi tuna loin steak which had been frozen but, living in the midwest, thats probably your best bet. Those fortunate few who live closer to salt water can probably procure some lovely fresh tuna (so very jealous right now!) In either case, it should look fresh and moist and smell of the sea, not fish.
I prepared my tuna well in advance of dinner (about 3 hours) because I enjoy it ice cold. However, you can certainly prepare and enjoy it immediately as well. I started by preheating a skillet large enough to adequately accommodate the tuna steak. I lightly coated the fish with some neutral oil, seasoned it with sea salt and pepper and rolled it in a combination of black sesame seeds and panko bread crumbs. Next, I added about 1 tablespoon of oil to the hot pan and just when it began to smoke, I introduce the fish. I cooked it about 2 minutes per side and promptly removed it to waiting plate. After allowing it too cool, which does not take long at all, I wrapped it and placed in the refrigerator until time to eat.
In the meantime, I prepared a wasabi sauce by combining a bit of mayonnaise with some wasabi paste and a touch of rice vinegar. All that was left was to shred some lettuce and chop a couple of green onions and a little fresh cilantro. On a chilled dinner plate, I piled the lettuce as if a nest for the thinly sliced tuna. With a sharp knife, I indeed, sliced the tuna very thin and placed it proudly atop the lettuce. With a little sprinkle of green onion and cilantro, a dollop of wasabi and a few drops of Asian chili sauce, my dinner was complete!
This is also my entry to the Two for Tuesday Blog Hop Carnival. Join in the Real Food Revolution and take a look, while your at it, at what others are contributing as well!
Thanks for hosting!
A Moderate Life
girlichef
Health Food Lover
BethStedman.com
Rendering Lard
Frugality and Crunchiness with Christy
Friday, May 16, 2014
SWEET CHERRY COFFEE CAKE
This coffee cake is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.
2 cups frozen dark sweet cherries (thawed and drained well)1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.
Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.
Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:
Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.
GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.
IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).
Read More..
It is excellent warm with a scoop
of vanilla ice cream.
of vanilla ice cream.
2 cups frozen dark sweet cherries (thawed and drained well)
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.
Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.
Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.
GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.
IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).
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