Hoopfinity's Happenings

Easy Vegetarian Entrees: Black Bean, Mushroom and Quinoa Stuffed Peppers

2013-05-19T19:52:00.003-07:00

Black Bean, Mushroom and Quinoa Stuffed Peppers

These are great for an easy Meatless Monday dinner. They're easy, healthy delicious and fun!

I love black bean burgers, but I just can't do hamburger buns and/or bread as much as I want to. Luckily, there are a couple of brands of black bean burgers out there whose products are versatile and don't always have to be eaten as a burger. Morningstar and Lightlife are my two favorite brands, and are easily available in grocery stores and at Costco.

The key to making these quick and delicious is to always keep pre-cooked quinoa in the refrigerator and to roast the bell peppers BEFORE you stuff them. They're easy on a grill or a gas stove, or you can just pop them in the broiler for about 4-5 minutes on each side. It cuts down on cook time and adds TONS of flavor!

Black Bean, Mushroom and Quinoa Stuffed Peppers

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 2

Black Bean, Mushroom and Quinoa Stuffed Peppers

Ingredients:

2 red, yellow or orange bell peppers
2 frozen, pre-cooked chipotle black bean burgers (I used Morningstar)
10 oz. sliced crimini mushrooms
1 cup cooked white quinoa
2 tbsp. chunky, medium salsa (I used Herdez)
1/4 cup shredded cheddar cheese
1 tsp. garlic powder
salt and pepper to taste
non-fat cooking spray
avocado and lime slices for garnish

Steps:

Pre-heat the oven to broil or grill/stove to high heat.
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the peppers in the oven or directly on the flame for 4-5 minutes on each side until blistery and partially blackened. Remove from heat and set aside.
Spray a large skillet with non-fat cooking spray. Heat on medium heat. Add the sliced mushrooms and season with salt, pepper and garlic powder. Cook for 4-5 minutes, stirring occasionally until mushrooms are browned.
Add the frozen black bean burgers and allow them to thaw in the heated pan for 2-3 minutes, breaking them apart completely as they thaw. Add the quinoa and salsa, stir until combined and cook for 2-3 minutes, until everything is combined, heated and liquid is absorbed.
Place the roasted peppers on a cookie sheet. Spoon the black bean mixture into the peppers. Top with cheese and return to the broiler for about 1 minute to melt the cheese.
To serve: Place two stuffed pepper halves onto a serving dish. Garnish with avocado slices and/or lime wedge and serve immediately.

Vegan Treats: Baby Bok Choy Stir Fry

2013-05-09T16:59:00.002-07:00

Baby Bok Choy Stir Fry

I can't get enough of Asian cuisine, especially when its super healthy! One of my favorite ingredients in Asian style food is baby bok choy. I love them in soups, mixed in a stir fry or just by themselves with some thick, salty broth.

This is a really simple recipe that's ready in just a few minutes. I stir fried everything in a large, smoking hot wok until everything was just wilted enough to still have some crunch. If you're not a vegan, throw some chicken in and use chicken broth for extra flavor!

Baby Bok Choy Stir Fry

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Ingredients:

Baby Bok Choy Stir Fry

2 tbsp. olive oil
4 baby bok choy, quartered
6 oz. shittake mushrooms
6 spears asparagus, chopped into 1" pieces, ends trimmed
1 red bell pepper, julienned
3 scallions, chopped
15 oz. can vegetable broth
2 tbsp. corn starch
1 1/2 tsp. garlic powder
salt and pepper to taste
2 cups cooked brown rice

Steps:

In a large wok, heat the olive oil on high heat. Add the bell peppers and mushrooms. Stir fry on high heat for 2-3 minutes.
Add the baby bok choy, asparagus and scallions. Season with 1 tsp. garlic powder and salt & pepper to taste. Continue to stir fry on high heat for 2-3 minutes. Remove from heat and set aside.
Dissolve the corn starch in a glass with 2 tbsp. cold water. Stir vigorously with a fork until completely dissolved.
In a separate sauce pan, heat the vegetable broth on medium heat. Season with 1/2 tsp. garlic powder and salt and pepper to taste. Bring to a boil and stir in the dissolved corn starch. Stir with a wire whisk until thickened. Pour the sauce into the wok with the vegetables and stir until combined.
To serve: Spread the cooked brown rice out onto two serving plates. Spoon the stir fry on top of the rice and serve.

Gluten-Free and Vegetarian: Mediterranean Goat Cheese, Portobello and Veggie Pita

2013-04-19T17:52:00.003-07:00

Mediterranean Goat Cheese, Portobello and Veggie Pita

I love getting inspiration from restaurants. Especially when its a healthy and delicious dish! I had a really delicious vegetarian beer bread wrap the other day for lunch. I decided to take it home and make an even healthier version to share, so here it is!

If you're a true purist and the ingredients are available to you, there are some great gluten-free pita bread recipes out there. Here's a link:

http://glutenfreeonashoestring.com/how-to-make-quickbread-pita-bread-step-x-step/

Of course, there are so many great gluten-free products popping up in stores all over, it was easier for me just to buy some gluten-free pita bread. It saved time and money. The rest of the recipe is SUPER easy and the soft goat cheese gives it a perfect, creamy touch!

Mediterranean Goat Cheese, Portobello and Veggie Pita

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:

Mediterranean Goat Cheese, Portobello and Veggie Pita

4 gluten-free pita bread pockets
5 oz. garlic and herb goat cheese, softened
10 oz. sliced Baby Bella Mushrooms
1 carrot, shredded
1 zucchini, shredded
1 cup chopped broccoli florets
1/2 cup chopped sun dried tomatoes
1 red bell pepper, roughly chopped
1/2 tsp. Italian or Mediterranean seasoning
1/2 tsp. garlic powder
olive oil cooking spray
salt and pepper to taste

Steps:

Heat a large skillet on medium heat and spray with olive oil cooking spray. Add the bell peppers, sun dried tomatoes and mushrooms. Cook on medium heat for 2-3 minutes.
Stir in zucchini, broccoli and carrots. Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste. Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft.
Heat the pitas in the microwave for about 30 seconds. Cut in half and open the pockets with a butter knife.
Spread some of the softened goat cheese on both sides of the inside of the pita pockets. Spoon the veggie mixture into the pita pockets and serve.

Vegetarian Black Bean Tacos

2013-04-10T19:45:00.004-07:00

Vegetarian Black Bean Tacos

I'm loving my new culinary challenge of playing with as many vegetarian dishes as possible. With the new trend of "Meatless Mondays," all-veggie entrees are popping up in more in restaurants, on the Internet and especially in my home. By the way, I'm missing meat less and less.

I always make a big batch of brown rice on Monday in the rice cooker. It's easy to re-heat, it serves as a great side dish and gives texture to vegetarian entrees throughout the week. This time it came in really handy to have these tacos on the table in less than 30 minutes.

Vegetarian Black Bean Tacos

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:

Vegetarian Black Bean Tacos

12 corn tortillas
15 oz. can of black beans
1 cup cooked brown rice
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 scallions, chopped
1/4 cup chunky salsa
1/2 tbsp. smoked paprika
1/2 tbsp. ground cumin
1 tsp. garlic powder
1/2 tbsp. chili powder
1/2 cup shredded Mexican cheese blend
2 Roma tomatoes, chopped
3 lettuce, chopped
salt and pepper to taste
olive oil cooking spray

Steps:

Heat a large skillet to medium heat. Spray with olive oil cooking spray and add the peppers and scallions. Stir and cook for 2-3 minutes. Add the black beans, brown rice, salsa, paprika, cumin, garlic powder and chili powder. Season with salt and pepper to taste. Stir until combined and simmering. Cover and allow to simmer for about 10-15 minutes, until veggies are soft. Adjust the seasoning if needed, stir and remove from heat.
Heat the tortillas on a gas stove or in the microwave for about 1 minute.
To serve: Place three tortillas on a serving dish, spoon some of the bean mixture into the center of each of the tortillas. Top with a sprinkle of cheese, some chopped tomato and lettuce. Serve immediately.

Vegetarian Lunch: Chopped Mediterranean Spinach Salad

2013-04-05T14:45:00.001-07:00

Chopped Mediterranean Spinach Salad with Lemon Vinaigrette

As I continue to become healthier and healthier, meat is often finding its way out of my meals. I've gone from LOTS of bacon and beef, to "feathers and fins" and I'm heading toward lacto-ovo vegetarian.

This is a beautiful salad recipe that I first had at my gym. There's a great cafe that serves healthy, balanced meals. If you're a vegan, just eliminate the cheese and you've got a really wonderful lunch!

Chopped Mediterranean Spinach Salad with Lemon Vinaigrette

Chopped Mediterranean Spinach Salad
with Lemon Vinaigrette

Prep Time 15 minutes / Cook Time: 0 minutes / Servings: 4-6

Ingredients:

10oz. washed, baby spinach, chopped
4 oz. crumbled feta cheese
15.5 oz. can garbanzo beans or chickpeas
1/2 cup sun dried tomatoes, chopped
1/2 cup shredded Parmesan cheese
1 roasted red bell pepper, chopped
1/2 cup lemon juice
2 tbsp. olive oil
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
salt and pepper to taste

Steps:

In a large bowl combine chopped spinach, feta, chickpeas, sun dried tomatoes, Parmesan cheese and chopped bell pepper. Toss until combined.
In a separate mixing bowl combine lemon juice, olive oil, Italian seasoning and garlic powder. Season with salt and pepper to taste. Whisk until combined. Toss the dressing into the salad or serve separately.

Gluten Free: Pasta Primavera with Herbs de Provence

2013-03-27T09:31:00.002-07:00

Gluten-Free Pasta Primavera with Herbs de Provence

Spring is here! I hope all of you out there are as happy as I am to walk outside in the morning and smell orange blossoms, hear birds singing and feel the warm sunshine on your face.

It's time to clean up, smile, celebrate and eat healthy. So, today I'm sharing a beautiful, vegetarian, gluten-free pasta primavera. I've given it a little French twist with some wonderful herbs de provence. The dried lavender in the herb blend gives this dish a true spring flare. Buy a GOOD herbs de provence and keep it on hand for fresh veggie dishes. I always buy mine in Temecula, CA or online at:

https://secure.spicemerchants.biz/sm/products/details/288/Herbs_de_Provence_Blend

Gluten-Free Pasta Primavera with Herbs de Provence

Prep Time 15 minutes / Cook Time: 20 minutes / Servings: 4

Gluten-Free Pasta Primavera with
Herbs de Provence

Ingredients:

8 oz. brown rice or corn pasta
2 tbsp. olive oil
1 large carrot, sliced
2 small zucchini, julienned
10-12 stalks pencil asparagus, ends trimmed and cut in half
1 cup frozen English peas
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup grape tomatoes
1/4 cup finely chopped fresh basil
1/4 cup shredded fresh Parmesan cheese
1 tsp. herbs de provence (more or less to your taste)
1/2 tsp. garlic powder
salt and pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add the noodles and stir. Boil for 7-10 minutes until the noodles are soft. Drain and set aside.
Heat the olive oil in a large skillet or wok on medium heat. Add the carrots and bell peppers. Stir and cook on medium heat for 2-3 minutes. Add the zucchini, asparagus and peas. Season with herbs de provence, garlic powder and salt & pepper to taste. Cook for another 4-5 minutes.
Stir the pasta back in and add the grape tomatoes. Stir until combined. Adjust seasoning if necessary.
To Serve: Place the desired amount on a serving plate. Top with fresh basil and a dusting of Parmesan cheese.

Irish Nachos

2013-03-14T08:57:00.000-07:00

Irish Nachos

It's almost here! How are you planning your St. Patty's Day get together?! I've got my green ready and my kitchen stocked.

I've never been much of a fan of the extreme saltiness of corned beef, but I do love beef stews, Irish cheeses and just about everything else.

These little nachos are SO easy to make and so much FUN to eat! You can use the traditional corned beef brisket if you like, but I opted for the lower fat of the bottom roast and some of the traditional corned beef seasonings without all the salt. In all the recipe research I did, most of the recipes called for allspice, ginger, cinnamon and cloves. You can use a tablespoon of each of those and alter it to your taste, or you can just use pumpkin pie spice, which has all those and some nutmeg too.

You will have TONS of meat left over with just a spoonful on each of the little green shamrock chips, so I topped the leftovers onto some of my leftover Colcannon, and it was DELICIOUS!

Irish Nachos

Prep Time: 30 minutes / Cook Time: 4 hours, 10 minutes / Servings: 10-12

Shamrock Spinach Tortilla Chips

Ingredients:

1 package of large, spinach tortillas
1 shamrock shaped cookie cutter
olive oil cooking spray
3 lb. beef bottom roast
3 large carrots, chopped
1 large leek, chopped
16 oz. low-sodium beef broth
2 tbsp. pumpkin pie spice
6 bay leaves, crushed
1 tbsp. cardamom
1 tbsp. ground mustard seed
salt and pepper to taste
2 tbsp. olive oil
6 oz. Irish cheddar or Dubliner cheese, shredded
6 scallions, chopped

Steps:

Preheat oven to 400 degrees.
Cut out 5-6 shamrock shapes from each of the spinach tortillas. Place the cutouts onto a large cookie sheet and spray both sides with olive oil cooking spray. Place in the oven and bake at 400 degrees for 5-6 minutes, until crisp. Remove from heat and cookie sheet and set aside. Repeat in batches until all the chips are baked.
Heat the olive oil in a large skillet on high heat. Add the roast and brown on all sides for 2-3 minutes until completely browned. Transfer to a large crock pot.
Deglaze the pan with about 1/2 of the beef broth and transfer it to the crock pot.
Add the beef broth, carrots, leeks, pumpkin pie spice, bay leaves, cardamom and mustard seed. Season with salt and pepper to taste. Combine by stirring and turning and making sure all sides of the roast get some seasoning and broth. Cover and cook on high heat in the crock pot for about 3 hours.
Shred the meat with a fork and continue to cook for 1 hour. Adjust the seasoning as needed to your taste.
When the meat is done, spread the chips out onto a large serving dish. Place a spoonful of the meat onto each of the chips. Top with shredded cheese and scallions, serve immediately.

Healthy St. Patrick's Day Recipes: Easy Ground Turkey Shepherd's Pie

2013-03-08T12:08:00.000-08:00

Easy Ground Turkey Shepherd's Pie

I've been making this recipe for years and it's always a quick and easy family favorite. I hope your family loves it just as much as mine does.

Shepherd's Pie is probably one of the most popular and versatile Irish dishes on the planet! I've seen it made with ground beef, left over pot roast, lamb and just about any other meat you can imagine. You can add just about any vegetable you like and give it a different ethnic twist, make it more or less colorful and completely change the flavor.

Today, I'm keeping the recipe fairly traditional, just cutting some calories here and there, and using ground turkey (our family's preference) instead of beef or lamb. My mother does a mix of turkey and extra lean ground beef, so that's a great alternative for those of you who aren't the greatest fans of the turkey.

Easy Ground Turkey Shepherd's Pie

Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 4-6

Easy Ground Turkey
Shepherd's Pie

Ingredients:

4-5 large russet potatoes, washed, peeled and quartered
1/2 cup low-fat or skim milk
3 tbsp. extra virgin olive oil
1 lb. lean ground turkey
1 tbsp. finely chopped, fresh rosemary
1/4 cup Worcestershire sauce
2 cups low-sodium chicken broth
4 tbsp. corn starch
1 cup frozen peas and carrots
1 tsp. smoked paprika
salt and pepper to taste

Steps:

Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil. Add the potatoes and boil for 10-12 minutes until soft when pierced with a fork. Remove from heat, drain and transfer to a large mixing bowl.
Add the milk and 2 tbsp. olive oil. Season with salt and pepper to taste. Mix with a potato masher or an electric mixer until smooth and creamy. Set aside.Heat 1 tbsp. olive oil in a large skillet on medium heat. Add the ground turkey and season with salt and pepper. Add the rosemary, stir and cook on medium heat for 7-10 minutes until turkey is cooked through.
Stir in the peas and carrots, remove from the heat and set aside.
In a small saucepan, heat the Worcestershire sauce and chicken broth on medium heat. Season with pepper to taste.
Dissolve the corn starch in a glass with 1/4 cup of cold water. Mix with a fork until completely dissolved and no lumps are present.
Whisk the dissolved corn starch into the chicken broth just before boiling. Whisk until a thick gravy is formed and remove from heat.
Pour the gravy into the ground turkey mixture. Stir until all ingredients are combined. Transfer to a medium size casserole dish.
Spread the mashed potatoes evenly over the ground turkey mixture with a spoon until completely covered. Top with smoked paprika.
Bake in the oven at 375 degrees for about 15 minutes, until potatoes are slightly browned. Remove from heat and allow to cool for 5 minutes before serving.

Healthy St. Patrick's Day Recipes: Kale and Leek Cauliflower Colcannon

2013-03-07T11:20:00.001-08:00

Kale and Leek Cauliflower Colcannon

With a maiden name like McBroom, and a brother who looks like a giant leprechaun, there's no question that my family is VERY Irish! I was able to trace the McBroom name back to Kilbride, Ireland, just about 10 miles Northwest of Dublin. Needless to say, a visit is certainly on my "bucket list, " and even more needless to say St. Patty's Day is like Christmas for us !!!!!!!

I've got to admit, I'm a bit torn this year. I've got some REALLY delicious, REALLY decadent and fattening Irish recipes I could be sharing with you. Some of which are too good to be revised and reduced into a healthier, skinnier version. Perhaps we'll do a cheat day (or three or four) here in the next week or two.

Today, I'm starting with a healthy side. Colcannon is a traditional Irish side dish that starts with ... POTATOES! The Irish can do just about anything with a "tater," and Colcannon is just an Irish word for mashed potatoes. They usually add some green veggies like cabbage and some rasher (which is just bacon), but today I'm putting a little healthy twist on this simple and delicious dish.

Cauliflower in any way, shape or form is the hottest, healthy culinary ingredient right now. It can be grilled, sauteed, and yes, MASHED. We're subbing out our taters today for some white, flowery bundles and using some super healthy kale and leeks to give it our IRISH GREEN color and tasty flavor!

Kale and Leek Cauliflower
Colcannon

Kale and Leek Cauliflower Colcannon

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 6

Ingredients:

3 lbs. of cauliflower florets, washed and separated
4 cups roughly chopped, fresh kale
1 1/2 cups chopped, fresh leeks (green and white parts)
3 tbsp. extra virgin olive oil
1/2 cup low-fat or skim milk
salt and freshly ground black pepper to taste

Steps:

In a large pot of salted, boiling water, add the cauliflower and boil for 10 minutes until soft when pierced with a fork. Remove from the heat, drain and transfer to a large mixing or serving bowl.
Add 2 tbsp. olive oil and the milk. Season with salt and pepper to taste. Use a potato masher or an electric mixer to mash the cauliflower until smooth. Set aside.
Heat a large skillet on medium heat. Add 1 tbsp. olive oil and stir in the kale and leeks. Season with salt and pepper to taste.
Stir and cook on medium heat for 2-3 minutes, until the kale is wilted and the leeks are softened.
Remove from heat and fold the veggie mixture into the cauliflower until all ingredients are combined. Serve immediately.

Healthy Valentine's Day Treats

2013-02-14T09:29:00.000-08:00

Menage a Trois Sorbet

I could sit here all day and post pictures and recipes of indulgent, sweet and yummy Valentine's Day treats. But, the key word for me today is CONTROL!

I'm not posting anything new, because I would then have to EAT what I made and potographed and posted for all of you. So, here are a few "oldies but goodies," that help us stay in CONTROL today.

First, we're doing a RAW food recipe. There's nothing cooked in these Raw Cashew Fudge Brownies, so if your a raw foodist, these are the romantic Valentine's Day treat for you!

Second, is one of my favorites...Menage a Trois sorbet. It's fat-free, full of berries and just sweet enough to finish off your filet mignon. Try this with any sweet, red wine, but its best with Menage!

The last two are a little more decadent, but smaller portions. So, if you need just a bit of indulgence and can exercise some self control in just eating one or two, these can please a festive crowd.

HAPPY VALENTINE'S DAY!

RAW Cashew Fudge Brownies

Raw Cashew Fudge Brownies

Prep Time: 20 minutes / Cook Time: 0 minutes / Servings 12-16 brownies

Raw Cashew
Fudge Brownies

Ingredients:

2 cups raw cashew pieces
4 tbsp. raw, organic agave nectar
4 tbsp. cocoa powder
1/4 tsp. pumpkin pie spice
pinch of salt

Steps:

Place the cashews, cocoa powder, pumpkin pie spice and salt in a food processor or blender. Pulse on high speed for about 30 seconds to finely crush the cashew pieces and combine all ingredients.
Put the food processor on high speed and slowly stream in the agave nectar. Mix on high speed for 4-5 minutes until the mixture is thick and smooth (like a thick peanut butter).
Spread the mixture into the bottom of a 9x9 brownie pan and press the mixture evenly with your fingers. Refrigerate for about 10 minutes to allow the mixture to set.

Ménage à Trois Sorbet

Ménage à Trois Sorbet

Serving = 1/2 cup

Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4

Ingredients:

1 1/2 cups Ménage à Trois California Red wine
1/2 cup water
3/4 cup sugar
1 bag (4 cups) Trader Joe's Very Cherry Berry Blend
1/2 tbsp. fresh lemon juice

Helpful Hints: Costco and Vons have the Ménage à Trois wine for under $10.

Steps:

In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Stir on medium heat until sugar is dissolved and a simple syrup is created. Remove from heat and cool in freezer for about 10 minutes.
In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice. Blend on high speed for about 2 minutes until everything is smooth and combined.
Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet. If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).

White Chocolate Blackberry Mousse Tartles

White Chocolate Blackberry Mousse Tartlets

Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 20 tartlets

Ingredients:

1 box of Puff Pastry dough (2 sheets), thawed
1 cup white chocolate chips
1 tub of PHILADELPHIA White Chocolate Indulgence
1 cup Cool Whip topping
1/4 cup seedless blackberry jam
20 small mint leaves
20 fresh blackberries

White Chocolate Blackberry
Mousse Tartlets

Steps:

Preheat oven to 400 degrees.
Line a large cookie sheet with parchment paper (you may need two cookie sheets. If so, line both with parchment paper).
Spread out the puff pastry sheets onto a flat surface. Using a drinking glass or a biscuit cutter, cut 9-10 three inch rounds out of each sheet. Cut out the centers of the rounds using a smaller, 1/2" or 1" circle (I used the cap from a small extract bottle).
Remove and discard the centers and the excess dough. Place the rounds onto the lined cookie sheets and bake in the oven at 400 degrees for 10 minutes, or until the pastries are golden brown. Remove from the oven and allow to cool for 5 minutes.
In a large mixing bowl, combine the PHILADELPHIA White Chocolate Indulgence, Cool Whip and seedless blackberry jam. Mix on high speed with a stand or electric mixer for about 2-3 minutes until the mousse is combined, smooth, light and creamy. Place in the refrigerator until ready to use.
In a small bowl, melt the white chocolate chips in the microwave for 30 seconds on high heat. Remove immediately and stir until completely melted.
Lift one of the tartlets off the parchment paper and spoon about 1/2 tsp. of the melted white chocolate onto the parchment paper. Place the tartlet back on top of the melted white chocolate, filling the center of the pastry. Repeat with the other tartlets. Place the cookie sheet(s) with the filled tartlets in the freezer for about 10 minutes to set the white chocolate. Remove from the freezer and set aside until ready to fill.
Spoon the mousse into a sealable plastic bag or frosting decorator. If using a plastic bag, seal the bag and snip off the corner with some scissors. Pipe the mousse onto the tartlets, in the center first and then around the top in a circular motion.
Garnish by placing a small mint leaf on the top of each tartlet and then by placing a fresh blackberry on top of each mint leaf.

Cherry Chai Cheesecake Bites

Prep time: 25 minutes / Cook time: 20 minutes / Servings: 24

Cherry Chai Cheesecake Bites

Ingredients:

8 ounce(s) of Philadelphia Cream Cheese, room temperature
1 1/2 cup(s) of finely crushed ginger snap cookies (48 cookies)
4 tbsp. of butter, melted
2 egg whites
1/2 cup(s) of sugar
1 tsp. of vanilla extract
1 tsp. of cardamom powder
1 tsp. of pumpkin pie spice
1 tbsp. of flour
1 21 oz. can of cherry pie filling

Steps:

Preheat oven to 350 degrees.
Spray a mini-muffin tin (24 muffins) with cooking spray.
In a blender or food processor, finely crush the gingersnap cookies. Transfer to a large mixing bowl and add melted butter. Mix well until combined.
Spoon about 1 tsp. of the cookie mixture into the bottom of each of the mini-muffin tins. Press the mixture to the bottom, creating a small pie crust in the bottom of the tins.
In a separate mixing bowl, combine cream cheese, egg whites, sugar, vanilla, cardamom, pumpkin pie spice and flour. Mix with electric mixer for 2-3 minutes until smooth and creamy.
Spoon the cheesecake mixture into the tins until each one is about 3/4 full.
Bake in the oven at 350 degrees for 20 minutes. Remove and let cool for 5 minutes in the freezer.
Run a butter knife around the edges to loosen the cheesecakes from the tins. Flip the tins over to remove the cheesecake bites.
To serve: Place the cheesecake bites on a serving dish and spoon cherry pie filling (about 2 cherries each) onto the cheesecake bites.

It's COLD Outside: Healthy White Bean and Chipotle Chicken Chili

2013-02-11T11:20:00.000-08:00

Healthy White Bean and Chipotle Chicken Chili

Just because its FREEZING and blistery cold in most parts of the country, doesn't mean you can't still be healthy and continue to get slimmer! It's raining and chilly here in Scottsdale, so...I made some chili!

White bean chicken chili is a really common, easy and delicious dish when you're trying to slim down without sacrificing flavor. I love using Chipotle in recipes like this because it adds so much depth and flavor. The beans are simple, you can use Cannellini, Navy, or Great Northern beans and you can use the dry beans in a bag (just follow the directions for preparation), or you can use the pre-cooked canned beans (saves TONS of time).

This is a great meal to make in quantity ahead of time, so you can pre-portion your meals for the rest of the week. In fact, it tastes even better the next day!

Healthy White Bean and Chipotle Chicken Chili

Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 6-8

Healthy White Bean and
Chipotle Chicken Chili

Ingredients:

4 cups Cannellini, Navy or Great Northern beans, cooked or canned
16 oz. boneless, skinless chicken tenderloins
1 orange or yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)
6 scallions, chopped and separated
2 large garlic cloves, pressed or finely chopped
1 ear white or yellow corn (or 1 cup frozen roasted corn kernels)
32 oz. low-sodium chicken broth
1 1/2 tsp. black pepper
1 tbsp. ground cumin
1 tbsp. chipotle chile powder (can be more or less to taste)
olive oil cooking spray

Garnish:

avocado slices
chopped fresh cilantro
lime slices

Steps:
If you're using fresh bell peppers and corn:

Preheat oven to broil.
Slice the bell pepper in half and remove the seeded center. Remove the husks from the corn.
Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly. Remove from heat, allow to cool for 5 minutes.
Chop the bell pepper, remove the kernels from the ear of corn and set aside. Discard the empty ear.

Steps:
For Chili:

Heat a large skillet to medium heat. Spray with olive oil cooking spray. Add the chicken, white halves of scallions and garlic. Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes. Remove from the heat, shred the chicken with a fork and set aside.
In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels. Stir until combined, season with remaining black pepper, cumin and chipotle powder. Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.

Steps:
To Serve:

Spoon chili evenly into 6 bowls.
Sprinkle chopped cilantro and some of the remaining green ends of the scallions on top of chili.
Place three avocado slices on top.
Cut a slice of lime half-way up, to the center of the slice, twist, and place on top of avocado slices (see photos).

Side Notes: Game Day Stuffed Mushrooms

2013-01-23T19:53:00.001-08:00

Shrimp & Artichoke Risotto Stuffed Mushrooms

I'm so excited to finally give you the year's first episode of Phoenix Fusion! It's a Side Notes episode which is just in time for the Superbowl! These three recipes are ALL easy, healthy, delicious and FUN!

Stuffed mushrooms are usually filled with lots of bread crumbs, sausage, cheese and many other delicious, but unhealthy ingredients. These three are all delicious, but are also friendly on the hips.

I thought I was being SO clever with the first recipe, Buffalo Chicken Ranch Stuffed Mushrooms. It turns out that there are Buffalo Chicken Stuffed Mushrooms ALL OVER the Internet, so here's my version:

Buffalo Chicken Ranch Stuffed Mushrooms

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 12 mushrooms

Buffalo Chicken Ranch Stuffed Mushrooms

Ingredients:

2 -3 boneless, skinless chicken tenderloins, chopped
10 oz. white or button mushrooms, center stems removed
1/4 cup Greek yogurt
1 garlic clove, pressed
1 scallion, finely chopped (save 1/2 for garnish)
1 tsp. dried dill
1/4-1/2 cup Frank's Red Hot sauce (to taste)
1/4 cup gluten-free crackers or chips, crushed (optional)
1/4 cup sliced bread and butter pickles (optional)
salt and pepper
olive oil cooking spray

Steps:

Preheat oven to 400 degrees
Heat a medium skillet on medium heat. Spray with olive oil cooking spray and add chicken tenderloins. Season with salt and pepper to taste. Cook on medium heat for 4-5 minutes on each side until cooked through. Remove from heat and finely chop or shred with a fork. Transfer to a large mixing bowl.
To the mixing bowl with the chicken, add the Greek yogurt, garlic clove, 1/2 chopped scallion, dried dill and Frank's Red Hot Sauce. Season with salt and pepper and stir until all ingredients are combined.
Place the hollowed out mushroom caps open side up on a cookie sheet. Fill the caps with the chicken mixture. Sprinkle with gluten-free cracker crumbs and place in the oven at 400 degrees for 15-20 minutes. Remove from the heat and allow to cool for 5 minutes.
Top with bread and butter pickle slices and garnish with chopped scallions.

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Ingredients:

10 oz. whole Crimini mushrooms, center stems removed
15-20 large basil leaves
1/2 cup fresh flat-leaf parsley
1 scallion chopped
1 large garlic clove, pressed
juice and zest of 1 lemon
2/3 cup raw cashews (plus a few for garnish)
1/3 cup olive oil
salt and pepper to taste

Steps:

In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews. Season with salt and pepper and pulse food processor until roughly chopped.
Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
Place the mushroom caps open side up on a serving dish. Spoon the pesto into the mushroom caps. Top with lemon zest and garnish with a whole cashew.

Shrimp & Artichoke Risotto Stuffed Mushrooms

Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 4 mushrooms

Shrimp & Artichoke Risotto Stuffed Mushrooms

Ingredients:

4 large Portobella mushrooms, inner stems removed
1 cup Arborio Rice
2 cups chicken broth
1 cup chopped artichoke hearts
1 scallion, chopped
1/2 cup roasted red peppers, chopped
8-10 large shrimp, peeled and deveined
juice and zest of 1 lemon
2 tbsp. flat-leaf parsley, chopped
2 tsp. garlic powder
1 tsp. olive oil
salt and pepper
olive oil cooking spray

Steps:

Heat a grill or grill pan to high heat. Spray with olive oil cooking spray and add the Portobella mushrooms and shrimp. Season with salt and pepper. Grill the shrimp for 2-3 minutes on each side, just until cooked through. Remove from heat and set aside. Grill the mushrooms for 4-5 minutes on each side until soft. Remove from heat and set aside.
Heat the olive oil in a large skillet on medium heat. Add the Arborio rice and toast for 2-3 minutes, stirring constantly. Season with garlic powder, salt and pepper.
Add the chicken broth 1/2 cup at a time, while continuing to stir constantly until the liquid is absorbed. Repeat until the rice is soft and creamy.
Add the artichoke hearts, red peppers and scallions. Stir until combined.
Place the mushroom caps open side up on a serving dish. Spoon the risotto into the mushroom caps. Arrange the grilled shrimp on top of the risotto. Garnish with lemon zest and chopped parsley.

Healthy New Year's Dinners: Greek Yogurt Chicken Curry

2013-01-09T08:56:00.001-08:00


Greek Yogurt Chicken Curry

Let's face it...healthy chicken dinners can be boring. Unless you enjoy eating the same thing every day, taking those holiday pounds off can get really challenging, really quickly.

Exotic spices and ethnic dishes are often a great alternative that don't add too many calories. So today, we're doing a delicious Indian chicken curry where we used just a bit of Greek Yogurt instead of coconut milk for our creamy, saucy texture. The Jamaican jerk seasoning adds just the right amount of heat, and it's a really easy way to make a unique and flavorful curry mixture.

Greek Yogurt Chicken Curry

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4

Greek Yogurt Chicken Curry

Ingredients:

6 chicken breast tenderloins, chopped
2 medium carrots, peeled and sliced
15-20 thin asparagus spears, ends trimmed and chopped into 2" pieces
3 stalks celery, chopped
3 scallions, chopped
1/2 cup frozen green peas
1/2 cup Greek Yogurt
1 tsp. garlic powder
1 tsp. Jamaican jerk seasoning
2 tsp. curry powder
salt and pepper
olive oil cooking spray

Steps:

Heat a wok or large skillet to high heat and coat with olive oil cooking spray. Add the chicken, jerk seasoning, garlic powder and curry powder. Season with salt and pepper to taste. Stir until combined and cook for 2-3 minutes.
Add carrots and celery, cook for about 4 minutes, stirring frequently, until chicken is just cooked through.
Stir in scallions, asparagus and peas.
Turn off heat, stir in Greek yogurt and just a bit of water to deglaze the bottom of the pan. Adjust seasoning and stir until all ingredients are coated with the yogurt curry sauce. Allow the veggies to steam for about 2-3 minutes before serving. Serve with basmati or jasmine rice.

Healthy New Year's Dinners: Broiled Ginger Salmon with Orange Ponzu Stir-Fry

2013-01-07T14:28:00.002-08:00

Broiled Ginger Salmon with Orange Ponzu Stir-Fry

If you're trying to take off those Holiday pounds, you're probably already sick of chicken, celery, carrots, tuna fish and apples.

I love broiled Salmon when it's cooked just the right way, and when it's full of citrus flavors, I love it even more.

This is another easy, healthy, delicious and FUN recipe to make. It's ready in less than an hour and looks colorful and beautiful on a plate.

Broiled Ginger Salmon with Orange Ponzu Stir-Fry

Prep Time: 15 minutes / Cook Time: / 30 minutes / Servings: 4

Broiled Ginger Salmon:
Ingredients:

4 - 6oz. Atlantic Salmon fillets
1/4 cup olive oil
2 tbsp. fresh grated ginger
1/4 tsp. garlic powder
1/4 tsp. salt and pepper

Steps:

Heat broiler to high heat.
Add olive oil, ginger, garlic powder, salt and pepper together in a small mixing bowl and whisk together until combined.
Place salmon fillets on a cookie sheet. Brush both sides of the salmon fillets generously with the ginger mixture.
Place in the broiler for 8-10 minutes. Remove from heat and allow to cool for 2-3 minutes before serving.

Broiled Ginger Salmon with Orange Ponzu Stir-Fry

Orange Ponzu Stir Fry:
Ingredients:

6-8 Asparagus spears, chopped into 2 inch pieces
2 medium carrots, peeled and sliced on a bias
1 can (5oz.) sliced water chestnuts
1 Red Bell Pepper, seeded and sliced
4 scallions, chopped (reserve some for garnish)
1 cup White Basmati Rice, cooked
1/4 cup Ponzu Sauce
Juice of 1 orange
1 clove garlic, pressed
salt and pepper to taste
olive oil cooking spray

Steps:

Heat wok to high heat. Spray with olive oil cooking spray.
Add carrots and garlic and cook on high heat for 2-3 minutes.
Add water chestnuts, bell pepper and scallions. Cook, stirring frequently for another 2-3 minutes.
Add the asparagus, Ponzu sauce and orange juice. Season with salt and pepper to taste. Continue to cook for another 2-3 minutes, stirring frequently.

To serve:

Place 1/2 cup of the white Basmati rice onto the center of a plate.
Spoon some of the stir-fry on top of the rice.
Place one of the salmon fillets on top of the stir-fry. Garnish with some of the reserved scallions.

Decadent Holiday Desserts: Easy Peasy Peppermint Bark

2012-12-19T09:46:00.002-08:00

Easy Peasy Peppermint Bark

We all have weaknesses during the Holiday season. Peppermint Bark (or really anything with chocolate and peppermint) is mine!

So, how do you take Peppermint Bark and make it healthier without losing flavor? Well, we have to remember more than just fat and calories when thinking of what's "healthy" at Christmas time. Yes, we could use organic chocolate, but I'm thinking of what would make this whole WORLD a little healthier.

Fair Trade or "fair for life" products are not as common in regular grocery stores, but are readily available at health food stores and specialty stores. They take into consideration the people that farm and harvest the ingredients of the products. Countries that export sugars and chocolates especially tend to be linked to human rights abuses. So spending a few extra dollars for fair trade chocolate on this recipe really made me feel better about making and giving this yummy stuff as a gift this year!

Whole Foods Market has a whole section of fair trade and "fair for life" chocolates. The fair trade symbol is usually a black and white emblem of someone holding a bowl in each hand. It is usually on the front of the packaging.

My sister Charlotte is great about reminding us to buy as many fair trade products as possible, and baby Bodhi is rather excellent at helping with today's Easy Peasy Peppermint Bark. He loves smashing the big sheet of bark with the kitchen mallet to break it up !

Easy Peasy Peppermint Bark

Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 6-8

Easy Peasy Peppermint Bark

Ingredients:

12 oz. fair trade dark chocolate
12 oz. fair trade white chocolate
2 tsp. peppermint extract (use a good, peppermint oil based extract, so it doesn't seize up the white chocolate)
2-3 mini candy canes, crushed

Steps:

Line a cookie sheet with parchment paper.
Break up the dark chocolate pieces and place them in a microwave safe bowl. Microwave on high heat for 30 seconds. Remove, stir and microwave for another 30 seconds until chocolate is completely melted.
Add 1 tsp. of peppermint extract to the melted chocolate and stir until combined.
Spread the melted dark chocolate evenly out onto the parchment paper with a spatula. Place the cookie sheet in the freezer for 5-10 minutes, until the chocolate is set.
Break up the white chocolate pieces and place them in a microwave safe bowl. Microwave on high heat for 30 seconds. Remove, stir and microwave for another 30 seconds until white chocolate is completely melted.
Add 1 tsp. of peppermint extract to the melted white chocolate and stir until combined.
Spread the melted white chocolate evenly out on top of the dark chocolate with a spatula.
Sprinkle the crushed candy cane pieces on top of the white chocolate.
Place the cookie sheet in the freezer again for 15-20 minutes, until the chocolate is set.
Remove from the freezer and use a kitchen mallet (smooth side) to break up the large sheet of chocolate into smaller, "bark" size pieces. Try not to eat it all !

Healthy Comfort Food: Chicken and Sausage Gumbo with Quinoa

2012-12-12T09:26:00.001-08:00

Healthy Chicken and Sausage Gumbo with Quinoa

As the cold weather FINALLY hits us here in Scottsdale, I'm searching the cupboard for healthy comfort foods. I love warm soups in cold weather, so this is a perfect weeknight dinner recipe for the season.

I used quinoa instead of rice to add some healthy protein and just a little more texture. Of course, if you're partial to rice in this, you can substitute it out.

Also, be sure to look at your chicken sausage labels. Some brands out there have more fat and calories than the pork brands!

Healthy Chicken and Sausage Gumbo with Quinoa

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6

Healthy Chicken and Sausage
Gumbo with Quinoa

Ingredients:

2 cups cooked white Quinoa
6 boneless, skinless chicken breast tenders, cubed
2 chicken Andouille sausages, chopped
1 14 oz. can of stewed tomatoes
1 yellow onion, chopped
3 stalks celery, chopped
10 oz. sliced Crimini mushrooms
1 green bell pepper, seeded and chopped
4 cups low-sodium chicken broth
2 cloves garlic, pressed
1 cup frozen sliced okra
2 scallions, chopped
1 tbsp. creole seasoning
2 tsp. Jamaican jerk seasoning
1/4 cup Worcestershire sauce
1/4 cup flat leaf parsley, chopped (for garnish)
olive oil cooking spray
salt and pepper to taste

Steps:

Spray a large pot with cooking spray and heat on medium heat. Add the chicken, sausages and mushrooms. Season with salt and pepper and brown on medium heat for about 5 minutes.
Add the celery, garlic,onions and green pepper. Continue to cook on medium heat for an additional 5 minutes, until the liquid begins to cook out of the veggies.
Pour in the stewed tomatoes and chicken broth. Season with salt and pepper, creole seasoning, jerk seasoning and Worcestershire sauce. Bring to a boil, stirring frequently, reduce to a simmer and cook for about 30 minutes.
Add frozen okra, chopped scallions and simmer for an additional 5 minutes.
To serve: Pour servings into a bowl and add cooked quinoa on top, garnish with flat leaf parsley and serve.

Healthy Chicken and Sausage Gumbo with Quinoa

Healthy Holiday Appetizers: Gluten-Free Zucchini Almond Bites

2012-12-10T14:54:00.002-08:00

Gluten-Free Zucchini Almond Bites

I am determined to fight the battle of the bulge this year for the Holidays. I'm also trying not to contribute to the bulge of others by serving healthy dishes this year for our Christmas Eve dinner.

Fried zucchini with tons of Ranch dressing has always been one of my favorite appetizers in restaurants. This is a fresh, baked and gluten-free alternative. The marinara sauce is a delicious and lower calorie alternative for the dipping sauce. This is a super easy recipe and takes almost no time to prepare.

Gluten-Free Zucchini Almond Bites

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Gluten-Free Zucchini Almond Bites

Ingredients:

2 medium zucchini, cut into 1/4 inch slices
1/2 cup egg whites or egg substitute
1/2 lb. raw almond meal
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
salt and pepper to taste
olive oil cooking spray
1 cup marinara sauce for dipping

Steps:

Preheat oven to 400 degrees.
In a large mixing bowl combine the almond meal, garlic powder, Italian seasoning, salt and pepper. Whisk until combined.
Pat the zucchini slices dry with a paper towel. Dip them in the egg whites and then coat them in the almond meal.
Place the coated slices on a cookie sheet and spray both sides well with cooking spray.
Bake in the oven at 400 degrees for about 15 minutes, until browned on both sides. Remove from heat and allow to cool for 5 minutes before serving. Serve with warm marinara sauce.

Healthy Holiday Recipes: Persimmon and Carrot Spice Sorbet

2012-12-07T10:44:00.002-08:00

Persimmon and Carrot Spice Sorbet

I really wanted to do something different and delicious for our last installment of persimmon week. Something that really brings out the flavor of the persimmon. This is it!

I love my ice cream and sweets, so this is a really wonderful alternative. The carrot juice is just a healthy bonus! I used sucralose today as a sweetner instead of sugar or agave nectar. I just wanted simple, sweet flavors.

Persimmon and Carrot Spice Sorbet

Prep Time: 5 minutes / Freeze Time: 30 minues / Servings: 4

Persimmon and Carrot Spice
Sorbet

Ingredients

6 large Fuyu persimmons
1/2 cup fresh carrot juice
12 packets Splenda
1/2 tsp. cardamom
1/2 tsp. pumpkin pie spice

Steps:

Remove the hard center stem from the persimmons and cut them into quarters. Transfer them to a blender.
Add the carrot juice, splenda, cardamom and pumpkin pie spice. Blend until combined and smooth, about 1 minute.
Transfer ingredients to an ice cream maker and churn for about 30 minutes. At its finish, the sorbet will be soft set. Transfer to a glass bowl, cover and freeze until ready to serve.
Top with fresh pomegranite seeds and fennel leaves for garnish.

Healthy Holiday Recipes: Pumpkin Persimmon Pudding Bars

2012-12-04T12:34:00.001-08:00

Pumpkin Persimmon Pudding Bars

Our second installment of Persimmon week recipes is sooo yummy! These have some really beautiful texture from the almond meal I used in this recipe instead of flour.

These little pudding bars are gluten free, dairy free, and has NO sugar added! I just used some organic agave nectar to sweeten them, and some vanilla flavored rice milk for lots of delicious flavor!

This recipe will definitely be on the Christmas dinner menu, and I think even my non-healthy eaters will devour these!

GLUTEN-FREE BAKING TIP: Not all brands of baking powder are gluten-free. Baking powder is made from baking soda, cream of tartar and usually cornstarch, which IS gluten-free. But, some baking powders use a wheat starch or a potato starch as an anti-moisture or caking ingredient, so just be sure you read the ingredients on the label.

Pumpkin Persimmon Pudding Bars

Prep Time: 20 minutes / Cook Time: 45 minutes / Servings 16 bars

Pumpkin Persimmon Pudding Bars

Ingredients:

4-5 large Fuyu persimmons
1 cup pumpkin puree
2/3 cup agave nectar
2 cups almond meal
2 cups vanilla rice milk
2 eggs, beaten
1/4 cup applesauce
1/2 tsp. baking soda
2 tsp. gluten-free baking powder
1 tsp. pumpkin pie spice
1 tsp. cardamom
pinch of salt
canola or vegetable oil cooking spray

Steps:

Preheat oven to 350 degrees and spray a 9x13 inch baking pan with cooking spray.
Peel and roughly chop the persimmons. Place them in a food processor or blender and pulse until a smooth pulp is formed with no chunks. Transfer the pulp to a large mixing bowl or stand mixer.
Add the pumpkin puree, agave nectar, rice milk, eggs and applesauce. Mix on medium speed for about 30 seconds until smooth.
In a separate mixing bowl combine almond meal, baking soda, baking powder, pumpkin pie spice, cardamom and salt. Whisk together and slowly add to the wet ingredients while mixing with electric or stand mixer.
Transfer the mixture to the sprayed baking pan and bake in the oven at 350 degrees for about 45-50 minutes or until the mixture is completely cooked through. Allow to cool for about 5 minutes before slicing and/or serving.

Healthy Holiday Recipes: Chopped Fennel and Persimmon Salad

2012-12-02T08:47:00.001-08:00

Chopped Fennel and Persimmon Salad

I love persimmons. They're one of the most under-rated and under-utilized seasonal fruits out in the markets right now. Fresh permissions are full of anti-oxidants, phyto-nutrients, Vitamin B, Vitamin C, and potassium, so eat all you want! Did I mention that they taste DELICIOUS?! If a tomato, an apple and a mango had a baby...persimmons would be the result! So, this coming week, we'll be featuring some easy, healthy, delicious and FUN recipes that feature PERSIMMONS!

Fuyu Persimmons

There are two basic types of persimmons, fuyu and hachiya. The FUYU looks like a small, orange tomato and these are the ones mostly found in common grocery stores. They have a thick, waxy skin (kind of like an apple) and can be eaten whole. The HACHIYA is more shaped like a Roma tomato and can only be eaten when its fully ripe and soft (they taste horrible if they're not ripe). I used FUYU persimmons this week.

Today's salad is FULL of healthy holiday ingredients. Fresh fennel, persimmons and apples are the perfect mix and compliment to a few salad basics like leaf lettuce, cucumber and sugar plum tomatoes. The dressing is a fat-free agave nectar and spicy mustard vinaigrette, but it really is delicious just on its own.

Chopped Fennel and Persimmon Salad

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 6

Chopped Fennel and Persimmon Salad

Ingredients:

1 head leaf lettuce, chopped
1 medium bulb of fresh fennel, chopped
2 large Fuyu persimmons, chopped
1 medium cucumber, peeled and chopped
1 large Fuji apple, cored and chopped
1 cup sugar plum tomatoes, quartered
cracked black pepper to taste

Steps:

Combine all ingredients in a large mixing bowl. Toss with agave nectar and spicy mustard vinaigrette and serve.

Agave Nectar and Spicy Mustard Vinaigrette

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients

1/4 cup spicy brown mustard
1/4 cup raw agave nectar
1 tbsp. apple cider vinegar
1/2 tsp. garlic powder
salt and pepper to taste

Steps:
Whisk all ingredients together in a small mixing bowl. Toss with salad and serve.

Gluten Free: Cauliflower Crust Pizza

2012-11-30T10:35:00.001-08:00

Chicken, Spinach & Crimini Mushroom Pizza with Cauliflower & Almond Meal Crust;
Sausage and Sugar Plum Tomato Pizza with Cauliflower and Mozzarella Crust

As www.epicurious.com predicts the top food trends for 2013, it's only appropriate that I share last night's dinner with all of you, as CAULIFLOWER is on the list for "front burner" food trends for the coming year! This recipe came to me via Sam the Cooking Guy, and I added my own few substitutions and touches.

Gluten-free foods are becoming a big part of culinary culture as more and more people are realizing the benefits of a wheat-free diet. I myself, see a huge difference in my energy levels, my weight AND my overall health! Don't get me wrong, I STILL LOVE my breadsticks, desserts and PIZZAS, but I'm just finding healthier, more creative ways for them to GET IN MY BELLY!

I did the pizza two different ways, but if you try this and you LOVE goat cheese like I love goat cheese, please don't skip the spread!

Chicken, Spinach and Crimini Mushroom Pizza with
Cauliflower & Almond Meal Crust

Prep Time: 15 minutes / Cook Time: 40 minutes / Servings: 8 slices

Ingredients:

Chicken, Spinach and Crimini Mushroom Pizza with
Cauliflower and Almond Meal Crust

Crust:

2 cups grated cauliflower
1 cup almond meal
2 eggs, beaten
1 tbsp. finely chopped fresh rosemary
1 tsp. garlic powder
salt and pepper to taste

Toppings:

2.5 oz. softened goat cheese
4 cups washed baby spinach
10 oz. Crimini mushrooms, sliced
1 clove garlic, pressed
1/2 tsp. red pepper flake
3 chicken breast tenders
1/2 tsp. garlic powder
2 tbsp. olive oil
salt and pepper

Steps:
Crust:

Preheat oven to 450 degrees. Spray a cookie sheet or a baking stone with olive oil spray.
Grate the cauliflower using a cheese grater or a food processor. Place it in a microwave safe bowl and cook on high heat for about 8 minutes. Remove from heat and allow it to cool for about 10 minutes.
Add the almond meal, eggs, rosemary, garlic powder and salt & pepper. Combine until a dough-like paste is formed.
Spread the dough out onto the cookie sheet or baking stone in a pizza-like shape until it's about 1/4" or 1/2" thick.
Cook in the oven at 450 degrees for 15-20 minutes, until golden brown. Remove from heat, but leave the crust on the sheet.

Toppings:

In a medium saucepan, heat 1 tbsp. olive oil on medium heat. Add the chicken tenders, season with garlic powder, salt and pepper. Continue to cook on medium heat for 7-10 minutes, until chicken is browned and cooked through. Remove from heat, chop into bite size pieces and set aside.
In a separate saucepan, heat 1 tbsp. olive oil on medium heat. Add the mushrooms, pressed garlic and red pepper flake. Season with salt and pepper and continue to cook on medium heat for about 5-7 minutes until the water is cooked out of the mushrooms. Stir in the spinach until wilted, remove from heat and set aside.

To Serve:

Spread the softened goat cheese onto the pizza crust with a spoon or spatula.
Spread the spinach and mushrooms on top of the goat cheese.
Spread the chicken on top of the spinach mixture.
Finish in the oven for 3-5 minutes until hot. Remove from heat, slice and serve.

Sausage and Sugar Plum Tomato Pizza with
Cauliflower and Mozzarella Crust

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 8 slices

Ingredients:


Sausage and Sugar Plum Tomato Pizza with Cauliflower and Mozzarella Crust

Crust:

2 cups grated cauliflower
1 cup mozzarella cheese
1 egg, beaten
1 tsp. garlic powder
salt and pepper to taste

Toppings:

2.5 oz. softened goat cheese
1 cup sugar plum tomatoes, quartered
12 oz. Fontina cheese, spinach and roasted garlic chicken sausage (available at Trader Joe's), sliced
1 tbsp. olive oil

Steps:
Crust:

Preheat oven to 450 degrees. Spray a cookie sheet or a baking stone with olive oil spray.
Grate the cauliflower using a cheese grater or a food processor. Place it in a microwave safe bowl and cook on high heat for about 8 minutes. Remove from heat and allow it to cool for about 10 minutes.
Add the cheese, eggs, garlic powder and salt & pepper. Combine until a dough-like paste is formed.
Spread the dough out onto the cookie sheet or baking stone in a pizza-like shape until it's about 1/4" or 1/2" thick.
Cook in the oven at 450 degrees for 15-20 minutes, until golden brown. Remove from heat, but leave the crust on the sheet.

Toppings:

In a medium saucepan, heat 1 tbsp. oil on medium heat. Add the sausage, making sure each one touches the bottom of the pan. Cook on medium heat for about 5 minutes on each side, until the sausage is browned and cooked through. Remove from the heat and set aside.

To Serve:

Spread the softened goat cheese on top of the crust with a spoon or spatula.
Top with the sausage and tomatoes.
Finish in the oven for about 5-10 minutes, until tomatoes are hot and soft. Slice and serve.

Thanksgiving Accents: Compound Butters

2012-11-19T20:18:00.003-08:00

Blue Cheese and Chives for Compound Butter

As our family grows and grows, the holidays get bigger and bigger. This year we're celebrating our biggest Thanksgiving EVER and the details are getting smaller and smaller.

It's easy to assign just one or two tasks to each person, so nobody gets overwhelmed and when everything comes together, it's such a beautiful feast! I am definitely thankful for my family, and certainly thankful that they all LOVE FOOD!

Here's a video on COMPOUND BUTTERS. They're such a minute detail, but they make such a big difference in flavor, and its always fun to see who's personalities gravitate toward which flavors. They're really easy to make and they're done ahead of time, so if you're the one in charge of little things this year, this one's for you!

Jerk Pulled Pork Tenderloin with Mango Chutney and Coconut Basmati Rice

2012-11-16T12:02:00.005-08:00

I love tropical food and anything that reminds me of a vacation! Every time I prepare this recipe, I close my eyes and picture myself in a little restaurant in the Caribbean when I take my first bite.
The pulled Jerk Chicken has just a little bit of a spicy kick, while the mango chutney and coconut brown rice cool it off and give it a sweet, fruity flavor!
It's colorful, healthy, easy and delicious...just like vacation food should be!

Jerk Pork Tenderloin with Mango Chutney and Coconut Basmati Rice

Prep Time: 30 minutes / Cook Time: 4 hours 30 minutes / Servings: 4

Ingredients:

1 cup Basmati Rice
14 oz. (one can) Lite Coconut Milk
2 Mangoes, peeled, seeded and chopped
2 Red Bell Peppers, seeded and chopped
4 chopped Scallions
1/2 cup Freshly Squeezed Orange Juice
1 lb. pork tenderloin
1/4 cup Golden Raisins
1/4 cup Cilantro
1/2 cup crushed Macadamia nuts
1 1/2 cups low-sodium chicken broth
2 tablespoon Extra Virgin Olive Oil
3 tbsp. Apple Cider Vinegar
1 tsp fresh grated ginger (I used my zesting tool)
1 1/2 tsp Pumpkin Pie Spice
1 tbsp ground allspice
1/2 tsp Cloves (ground)
1/2 tsp. red chile flake
salt and pepper

Steps:

In a medium saucepan, heat 1 Tbsp olive oil on high heat. Add 1 cup Basmati rice and toast the rice for 2-3 minutes, stirring constantly. Stir in 1 cup light coconut milk, and 1/2 cup water. Season with salt, bring to a boil, reduce heat to simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 20-25 minutes. Remove from heat and set aside.
In a separate, medium saucepan, add mangoes, red bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/4 tsp. red chile flake and 1/2 tsp. Pumpkin pie spice. Season with salt and pepper and stir until all ingredients are combined. Cook on medium heat until fruits and vegetables are soft, and juices are reduced, about 25 minutes. Stir in golden raisins and Macadamia nuts in last 2-3 minutes of cooking.
Cut the pork tenderloin into cube size pieces. In a large skillet, heat 1 Tbsp olive oil on medium heat. Add pork and season with salt and pepper. Brown the meat for about 3 minutes on each side. Transfer the meat to a crock pot and add 1 cup low-sodium chicken broth, 1 Tbsp. ground allspice, 1/2 tsp. Ground cloves, 1 tsp. pumpkin pie spice and 1/4 tsp. red chile flake. Stir until ingredients are combined. Cook the meat on high in the crock pot for about 3 hours, until meat is ready to be shredded with a fork.
Remove the meat from the crock pot, shred with a fork and transfer it back to the crock pot. Adjust seasoning and add another 1/2 cup chicken broth if necessary. Continue to cook in crock pot for an additional 30-40 minutes.
To serve: shape 1/2 cup coconut rice in a 1/2 cup measuring cup. Place on plate. Spoon the shredded pork tenderloin onto the plate over rice. Spoon the mango chutney on top of the pork. Garnish with chopped cilantro.

Roasted Brussels Sprouts: On The Vine

2012-11-14T13:18:00.001-08:00

Roasted Brussels Sprouts on the Vine

Since we're having an all time high number of visitors this Thanksgiving, we're pulling out all the stops for side dishes and desserts! I'm absolutely in love with the way these roasted Brussels Sprouts look when they're placed on the table, still on the vine! People can just snip off the ones they want, or you can cut them off and serve them when they're cooked.

The recipe is so easy and very low-maintenence. Just mix the marinade, rub it on and roast. The Agave Nectar is a low-glycemic and very natural sweetner that pairs beautifully with the herbs de provence.

Roasted Brussels Sprouts on the Vine

Roasted Brussels Sprouts on the Vine

Ingredients:

1 vine of Brussels Sprouts (I got mine at Trader Joe's)
1/2 cup Agave Nectar
1/2 cup Olive Oil
1 tsp. salt
1 tsp. pepper
1 tbsp. Herbs de Provence

Steps:

Preheat oven to 350 degrees.
Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence. Whisk vigorously until combined, about 30 seconds.
Using a basting brush, cover the sprouts completely on all sides with the marinade.
Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.

Chocolate Pumpkin Cheesecake with Salted Caramel Topping

2012-10-30T15:04:00.001-07:00

Chocolate Pumpkin Cheesecake with Salted Caramel Topping

Well, we saved the best for last on pumpkin week with this delicious and VERY decadent pumpkin cheesecake. But, today, we went WAY beyond cheesecake by stacking layer upon layer of rich and flavorful goodness!

The crust is made of Oreo Cookies and chocolate chips, the center a light and fluffy pumpkin pie filling, and the top, a creamy and sweet vanilla cheesecake. We topped it off with this season's hottest accompaniment, fresh, gooey caramel and a pinch of briny, natural sea salt. This dessert is totally over the top, it is beautiful, textured, colorful, and each bite explodes with all three of this recipe's different flavors. If you want to impress your guests after dinner during the holidays, this is your dessert. Fire up the treadmill ladies, this one's taking the cake!

Chocolate Pumpkin Cheesecake with Salted Caramel Topping

Prep Time: 45 minutes (plus 2 hours cooling time) / Cook Time: 90 minutes / Servings: 8-10

Chocolate Pumpkin
Cheesecake with
Salted Caramel
Topping

Ingredients:

1 bag of Oreo Cookies, centers removed
1/2 cup unsalted butter, melted
1/2 cup semi-sweet chocolate chips
2 packets instant coffee (enough to make 2 cups or .14 oz.)
1 can (30 oz.) pumpkin pie mix (this is the sweetened, spiced mix, not just the pumpkin puree)
2/3 cup evaporated skim milk
2 eggs, plus 4egg whites, room temperature
2 tsp. vanilla
1 cup sugar
2 bricks (8 oz. each) of Philadelphia Cream Cheese, softened
2 tbsp. all-purpose flour
1 jar (12 oz.) caramel topping
Sea Salt (for garnish)

Steps:

Preheat the oven to 350 degrees.

CRUST:

In a blender of food processor, crush the Oreos into a fine powder. Transfer to a large mixing bowl.
Add Instant coffee and melted butter. Stir until combined and the mixture has a chunky, crust-like texture.
Stir in the chocolate chips. Transfer the mixture to a spring-form cheesecake dish that has been sprayed with cooking spray. Press the cookie mixture to the bottom of the pan evenly with your fingers, creating the first layer, the crust.

PUMPKIN PIE:

In a separate large mixing bowl, combine pumpkin pie mix, evaporated milk and 2 eggs. Mix well with electric mixer until mixture is smooth and creamy.
Carefully pour the pumpkin pie mixture on top of the cookie crust. Spread evenly with a spatula. Tap the pan on the counter to even out the mixture and remove any bubbles.

CHEESECAKE:

In a separate large mixing bowl combine cream cheese, sugar, 4 egg whites, vanilla and flour. Mix well with electric mixer until the mixture is smooth and creamy.
Slowly stream the cheesecake mixture on top of the pumpkin pie mixture. Pour lightly and slowly, so that the cheesecake sits on top of the pumpkin pie mixture and doesn't combine. Spread evenly with a spatula and tap the pan on the counter to remove any bubbles.
Place the cheesecake in the oven at 350 degrees and allow it to cook for about 75-90 minutes, until the center is set. You may want to cover the edges to prevent them from browning too much.
Remove the cheesecake from the oven and allow it to cool. Then place it in the refrigerator for at least 2 hours to allow the rest of the cheesecake to set.
To Serve: Cut and plate the cheesecake. Pour melted caramel syrup on top and sprinkle with sea salt. Serve immediately.

Chocolate Pumpkin Cheesecake with Salted Caramel Topping