Friday, June 24, 2011

Turkey Meatloaf with Lemon Grass and Dried Mushrooms

  I know what you're thinking... I only eat meatloaf in the winter!  Yes, I agree!  In Minnesota this year it still feels like winter!  It was 54 degrees the last time I looked.  So , I made warm mashed potatoes with roasted garlic, lemon grass, and vegan butter.  And a Turkey Meatloaf that was not only pleasing to the eye, but had wonderful flavor.  I thought a gravy would have been ideal to have with this meal, but of course, both boys still requested ketchup on the side.  Whatever, I guess Mom's of teenagers are never right:)   
A side note:  With this meal I used a pantry staple I talked about a few posts ago.  A container of dried mushrooms I picked up at Costco!  I love these because sometime when you want to make a quick risotto or perhaps a sauce of some type, you can always substitute the dried mushrooms.  They do have a smokey flavor compared to regular fresh mushrooms but I found them to be handy to have around!
Some ingredients for this meal!


2 tablespoons Olive oil
1 cup chopped onion (I put in Cuisinart, and chopped fine)
3/4 cup chopped yellow or orange carrots (Chopped in Cuisinart as well.)
 4 cloves garlic, minced
1 cup reconstituted dried mushrooms, chopped in the Cuisinart
2 sprigs of lemon grass, diced small (optional)
1 teaspoon lemon rind, diced
2 tablespoons parsley, finely chopped
1 cup bread crumbs
1 lb. ground turkey, (preferably mixed light & dark meat) 
1/4 cup white wine
1 teaspoon ground sea salt
1/2 teaspoon ground pepper
1 large egg
3 tablespoons ketchup


1) Saute onions, carrots, garlic and mushrooms in the olive oil on the stove top until onions become opaque. 

2) Pour the sautéed ingredients into a bowl large enough to hold all ingredients.  Deglaze the pan with the white wine and cook down until only 2 tablespoons remain.  Pour into bowl with other ingredients.
3) Add lemon grass, lemon rind, parsley, bread crumbs, ground turkey, ketchup, salt and pepper, mix well.
4) In a separate bowl, lightly beat an egg then add it to the bowl with all the ingredients.  Mix together well, and form into a football shape (American Football that is).  

5) Place on baking pan lined with parchment paper to keep from sticking.  Bake for 50 - 60 minutes, or until thermometer inserted in the center registers 175.  Let stand for five minutes and serve! 

Monday, June 20, 2011

Simple Salmon Salad with Sprinkling of Olive Oil and Lime

When in need of another Detox meal look no further than a can of salmon.  Gone are the days of only making salmon patties.  Now you can be creative and have cans of salmon in the pantry for other quick healthy meals.  This is a easy version without using any ingredients that would otherwise compromise the detoxing process.  Enjoy!


1 cup romaine
1/2 cup spinach
1 stalk celery, chopped
1 hard boiled egg, (yolk used in salmon mixture, Egg whites diced for top of salad)
1 can salmon

1 lime
3 tablespoons olive oil
2 tablespoons cilantro, diced
1 teaspoon salt
1/4 teaspoon pepper
Salt and Pepper Salad to Taste


1) In separate bowl combine can of salmon (drained), hard boiled egg yolk, 1 tablespoon olive oil, 2 tablespoons diced cilantro, 2 teaspoons fresh lime juice, 1 teaspoon salt, 1/4 teaspoon pepper, Mix well!

2) On a serving plate arrange romaine lettuce and spinach, sprinkle with chopped celery and egg whites. Salt and pepper salad.  In the center add 1/2 the salmon mixture (saving the other half for another meal).
3) Sprinkle with Olive Oil and squeeze the remaining half of lime over top and serve at once!

Sunday, June 12, 2011

Morning Detox Berries and Pears with Mint and Stevia Sauce

Typically when I'm detoxing I have very little time in the morning to make a nice breakfast.  I usually grab a fruit, hard boiled egg and I'm off starting my day.  But, on weekend mornings I have a little more time to focus on what I'm eating.  So, this is a healthy alternative for the days you are detoxing!  Quite frankly I could eat these berries every morning!

 Ingredients for sauce:

 5 strawberries
1/2 packet stevia (about 1/2 teaspoon)

2-3 mint leaves
2 tablespoons filtered water


1) Mix all ingredients in high powered blender or small Cuisinart on high.  Should resemble  the picture below.

Ingredients for berries:

6 strawberries, sliced
1/2 cup blueberries
1 small Anjou pear, skin removed and sliced
7-10 small mint leaves (Don't do too many because the mint becomes over powering)


Mix in a bowl and add Mint and Stevia Sauce.

With my Detox Breakfast I had a hard boiled egg (protein):
Of course I always make a few more for the week...It just makes detoxing easier!

YUM, can't wait to dig in!
WOW...I'm fast!  Not really, the magic of photos!  Happy Detoxing!

Printable Version 

Saturday, June 11, 2011

Orange and Dill Tilapia

  This recipe was invented for the Detox page.   Tilapia is a great base for a detox meal because it's naturally low fat!  Perfect meal for the whole family as well because this fish doesn't have a fishy smell or taste.  It has a sweet, fine texture that lends itself to many different flavors.  If you're ever in Hawaii this fish is sometimes called "Hawaiian Sun Fish"!  I would love to see that on a menu someday!  So... if any of you are planning on going to Hawaii...TAKE ME!  I'm teasing, well...kind of!

4 Tilapia fillets
1 1/2 tablespoons olive oil, for rub, + 2 T. for fry pan
2 tablespoons finely chopped fresh dill
1 1/2 teaspoons orange rind, chopped
1 1/2 teaspoon sea salt, freshly ground
2 teaspoons freshly ground pepper
Juice of 1/2 orange for serving

1) Mix marinade in small bowl.  Combine 1 1/2 T. olive oil, dill, orange rind, and salt and pepper. 
2) Rub marinade onto fish fillets and let sit for a minimum of 10 minutes.  
3) Meanwhile, heat fry pan large enough to hold all fish fillets.  When warm add the remaining 2 tablespoons olive oil.  Add the marinaded tilapia fillets and cook 2-3 minutes a side.  This depends on how thick your fillets are, of course!  When fish is done it turns opaque all the way through.  
4) Place fillet on plate, squeeze fresh orange juice over top and serve with steamed broccoli.  Yummy, you won't know your detoxing!

Friday, June 10, 2011

Lime Cucumber Wraps

Ah... the days of summer begin!  I like to eat light "clean" food in the summer.  One of my favorites are cucumbers!  For this particular recipe I used a English (or hothouse) cucumber because of its length and of course they were on sale last week.  Generally, English cucumbers are more on the expensive side and are sold in a shrink-wrap.  Cucumbers are "in season" from May through August so I was having fun coming up with some recipes this week using them.  I'm sure there will be more to follow!

1  English (Hothouse) Cucumber, sliced thin lengthwise
1 small jicama, sliced 1/4 inch matchbox slices
1 tablespoon cilantro, diced
1/2 teaspoon freshly ground salt
1/4 teaspoon freshly ground pepper
2 tablespoons sesame oil
1/2 fresh lime juice
4 slices deli, Dilusso Cracked pepper turkey (Optional, I put this in for the boys)
Extra lime wedges to serve
Extra salt and pepper to serve as well


1) Slice the English cucumber lengthwise in thin strips that are bendable (*Note: you will need a sharp knife for this).

2) In a bowl lightly toss the sliced jicama, cilantro, salt, pepper, sesame oil, and juice from 1/2 of a lime.

3) Layer cucumber slice, deli turkey (if using), then pile in a little of the jicama mixture.  Roll-up tightly and secure with a toothpick.  (I secured a slice of lime on top with the toothpick that was exposed).  

4) Drizzle any remaining juice left over from the Jicama mixture on top of the completed Cucumber Wraps and lightly salt and pepper to taste.  Enjoy!

Wednesday, June 8, 2011

Yum-O Gazpacho

  I adore cold soups in the summer!  A satisfying, healthy combination of fresh flavors on a hot day...What could be better?  Gazpacho can come in numerous textures and not all use just raw ingredients. In my combination, I combine pureed raw vegetables along with diced vegetables, to get the perfect match of flavors!  I beg anyone to beat this combo!  Hope you can enjoy this one soon!

1 pint baby sweet tomatoes
1 container baby sweet bell peppers (2 red, 4 yellow, 4 orange...what I used)
1 large cucumber
2 cloves garlic, peeled
3 green onions, white parts only
2 tablespoons fresh cilantro, chopped
3-4 tablespoons olive oil
2 teaspoons sherry vinegar
1 teaspoon fresh lemon juice
1 teaspoon salt, more for serving
1/2 teaspoon pepper, more for serving

These are the ingredients I feel make an amazing Gazpacho!


1) Blend half the tomatoes, half the peppers, half of the cucumber, 2 green onions, 1 tablespoon cilantro, and both cloves of garlic in food processor along with 2 tablespoons olive oil, sherry vinegar and lemon juice. (I used my small Cuisinart and did batches).
2) Dice the remaining tomatoes, peppers, cucumber, cilantro and mix into the above mixture along with the remaining tablespoon of olive oil. Top with the sliced green onion and extra springs of cilantro (if you have them)!
3) Adjust salt and pepper to taste and serve.  This tastes wonderful the next day, so make extras for the week!

Oops, I ate it all again:)

Printable Version

Monday, June 6, 2011

Picturesque Antipasta...Antipasti...Antipasto

  The wonderful thing about Antipasto is how many ways one can say it... and make it.  In Minnesota we tend to say Antipasta, but technically that's not correct!  It should be pronounced with more of a emphasis of "O" on the end. As in "toe" or "oh".  OK... enough of that! 
  Basically, you can put any variety of cold or hot items on a tray and make up your very own!  This is what I did in this beautiful assortment pictured below!  I included marinated asparagus, marinated artichokes, Havarti cheese, black olives, gherkins, carrots, celery, hard boiled eggs, salami, green onions, ect.

Ingredients: (Approximate)

1 cup Carrots, cleaned and sliced
1 cup Celery, cleaned and sliced
1 cup Cucumbers, cleaned and sliced
1 container baby tomatoes
1 bunch green onions, cleaned
1 jar Marinated Asparagus
1 jar Marinated Artichokes
1 small jar Gherkins, (sweet pickles)
3 hard boiled eggs, sliced
2 oz. Havarti cheese, sliced
1/4 pound, thick sliced salami
Your choice of herbs for decorating...I used french lavender!!


Choose a pretty plate and layer the vegetables and meats according to your liking.  

Marinated Salmon with Chive and Lemon Vegan Butter (Father's Day Meal)

  While reading this title it most likely crossed your mind that the "Vegan" butter was sitting on top of fish!  Yes, that is correct!  My attempt to be totally vegan is quiet difficult with a family full of meat eaters.  So... whenever I have a chance to change something little in their diets, I do!
  This weekend we did the Father's Day meal because it was going to be our only chance to.  This meal is incredibly simple and you can do all preparations the day before or the day of the meal.  It's totally up to you!  Most importantly...I KEPT EVERYTHING EASY!
  SIDE NOTE:  If your guy likes steak this butter would be amazing!  Just add on top of a steak instead of the salmon!  Also,  add a couple of the beautiful chive flowers, that are so plentiful now, and you will "look" like you took so much time.  He will be amazed at your cooking abilities!

(Salmon Marinade)
2 lbs. Salmon fillets
2 1/2 tablespoons olive oil
1 tablespoon Himalayan pink salt, ground (has the highest mineral content, purchase at any local store)
1/2 teaspoon pepper
1 teaspoon chives, diced
1 teaspoon lemon rind

1)  Mix olive oil, salt, pepper, chives and lemon rind and marinate salmon fillets for 20 minutes or overnight.
2)  Turn grill on high.   Grill until fish becomes opaque in the center, serve with butter recipe below.


(Chive and Lemon Vegan Butter)
1 tablespoon chives, diced
2 tablespoons fresh lemon juice
1 stick Earth Balance vegan butter,  softened (Picture below)


Mix vegan butter, chives and lemon juice in Cuisinart until well blended, place in molds (I used leaf molds) or in a small container and put into refrigerator for 30 minutes to harden.  Serve on top of grilled salmon.

Saturday, June 4, 2011

Peachy-Keen Smoothie

  If you find intense peach flavor irresistible try this smoothie on for size!  I decided to hide a few health beneficial make one and enjoy!

1 whole large fresh peach, pitted
1 medium banana, peeled
1 6oz. container Greek peach yogurt (***Extra Protein)
1 Tablespoon Flax oil
1 Tablespoon Flax seed meal


Blend in a high powered blender or Vitamix and enjoy!

Thursday, June 2, 2011

Awaken Watermelon Tonic

  What to do when you have lots of leftover watermelon juice???  Well, make a morning breakfast tonic of course.  This is soothing and refreshing to the morning palate.  A perfect change to the same old morning staples.  This would be wonderful frozen too!


1 1/2 cup watermelon juice
1 tablespoon honey
1/2 lime (Juice of)
2 tablespoons flax oil
1 cup ice cubes


Place all ingredients in Vitamix or blender and blend until smooth.  Serve!

Wednesday, June 1, 2011

Cold Cantaloupe Soup

  I genuinely can't imagine anything more refreshing and inviting on a warm day than Cantaloupe Soup.  Not only is this the easiest recipe in the world, but it gives the impression of something much fancier!  It would make a wonderful first course to a meal served outdoors! 
  Here are a few tips in purchasing a Cantaloupe.  First choose cantaloupes that are heavy for their size, smell sweet, and when pressed yield slightly at the end it blossomed. Avoid cantaloupes with soft spots or ones that have a jagged appearance this usually means they were picked when they were not ripe. 
Remember...The cantaloupe soup will only be as good as the cantaloupe!


1 ripe cantaloupe
1 teaspoon fresh lime juice
3/4 cup fresh orange juice
1/2 cup vanilla soy yogurt (you can substitute regular, Greek or rice)

Garnish with a dollop of your choice of yogurt. Then include the optional Mint, Pansy's, Snapdragons... be creative!!!


Place all ingredients except for the garnish in a blender or Vitamix and serve! So Easy (as salt and pepper...he,he,he!)
Wow!  That was yummy!

Clean up the kitchen with...Bar Keeper's below!