Tiffany's Sauteed Sole & Vegetables

I've been enjoying this super easy dinner for my blood type, when the thought occurred to me..."Why am I not using this in a blog post?" So, I made the same thing I had for dinner last night for Lunch today (I think I'm addicted to this)!  It's SUPER Yummy and uses up all the stems of my Purple kale so I end up using the entire bunch of kale without throwing any part of it away.  When you are buying organic and you have two boys you don't want to waste anything...I guess this is the Swedish in me:)  Everything pictured here is edible...including my cute little XO. (Kisses & Hugs to all my super nice followers)!  Have a great day!

My super yummy lunch today!  I Love when my food is too pretty to eat!

 Ingredients/Method :

1 sole fillet, sauteed on the stove top in olive oil until just done, remove and set aside

Add 1/4 cup olive oil to the pan that sauteed the fish along with

1 cup fresh broccoli

2/3 cup purple onion, diced

2 cloves of garlic, sliced

1 cup of kale, use both the stems of the bunch and then the rest slice the leafy part

1/4 teaspoon freshly ground celtic sea salt& Pepper to Taste

Serve on top of the Fish and enjoy!  Seriously my favorite O Blood Type Diet Meal!  

Just think my boys complain about their food being decorated...I mean REALLY?

Lilly and one of her boys on this weekends hike!  SO CUTE!

Wheatgrass Smoothie Bowl

Wheatgrass can be SO overwhelming, but I'm determined to have a shot everyday until my body gets used to it.  I think I'll post a story tomorrow as to why this is SO important to me.  But, for now you are stuck with all these recipes.  In this recipe today I made a cold soup and incorporated the wheatgrass!  I always make cold soups in the summer, usually a cantaloupe or cucumber soup, but today I wanted this soup to have a little more substance so I called it a smoothie bowl instead... purely because of the consistency.  This is certainty something I'd drink from a glass and I wouldn't add all the cute cut up fruit on top, but when it's in a bowl this is pure perfection and looks good as well.  So, if you're bored with the usual smoothies make it into a bowl.  Oh, sorry about the smiling bananas but my son and I hiked Helen Hunt Falls this AM and he had these really cute donuts...so of course my meal had to be cuter, lol!

Ingredients:

3/4 banana, the other part I used as decoration on top

3/4 kiwi, the other 1/4 I used for top decor

3 dried figs, 1 sliced for the top

1 scoop Organic Wheatgrass

1 cup frozen mango chunks

1/2 cup Organic pineapple juice

1/2 cup purified water

Chia seeds to sprinkle on top

Method:

Place 3/4 banana, 3/4 of kiwi, 2 figs, Wheatgrass, mango chunks, pineapple juice and water in Vita-mix and blend on high.  Poor into bowl and use remaining ingredients to decorate the top!  Yummy!

Close-up

And Voila...my meal is just as cute as those nasty donuts my son ate:)  Picture from today's hike!

Simple Adzuki Dinner...Highly Beneficial for O Blood Type Diet

Some of you are reading this and thinking...WHAT is that?  Well, Adzuki (or Aduki) beans are most likely one of my favorites because of the health benefits they provide.  They are on the Highly beneficial list for the O Blood type diet (I should say lifestyle) and also a staple if you eat a Macrobiotic diet.  These little small red beans are a protein packed staple in my house and are known in Traditional Chinese Medicine to support healing properties for the kidney, bladder and reproductive function.  These beans are a good source of magnesium, potassium, iron, zinc, manganese and B vitamins.  They could also be considered the "weight loss bean" since they are so low in calories and fat, yet very high in nutrition content.  Did I mention these beans really don't give you "gas" either??? Well, see now I've given you a ton of reasons to eat these little guys.  This recipe I have here I came up with because I'm trying to only eat highly beneficial for my blood type.  I did place some sliced Avocado around the egg because I thought they added color.  I know...I know Avocado is on my "Avoid" list for the O blood type list.  But, all the other ingredients are on my "Highly Beneficial" list and make my metabolism run at maximum speed.

2 tablespoons Extra virgin olive oil

1/2 sweet onion diced

1/2 red pepper diced

1/2 can Aduki beans, drained

1 small clove garlic, minced

1 tomato diced

1 egg, over easy

1 tablespoon fresh parsley, minced

Few slices of Avocado for decoration if wanted and your diet allows

Method:

In a small sauce pan saute onions, garlic and red pepper in olive oil.  When onions begin to turn opaque add beans and saute another 2 minutes.  Add tomatoes and parsley and saute on low while making egg in a separate pan.  When egg is done, transfer beans to a plate and place egg on top and add avocado slices if you wish.  Enjoy!  This is crazy healthy and is quick and easy to make.

The beans

Sauteing!

Oops...I ate it all!

  

 

 

Easy Sauteed Vegetables with Chicken...Products I LOVE

Everyone likes easy meals for nights that are consumed by kid sports...RIGHT?  This is when I start looking for food that's NOT full of preservatives, gluten free and can add flavor to my standby..."SAUTEED CHICKEN".   I always saute boneless chicken breasts on Sunday's and keep in the fridge to grab for quick meals.  Tonight, I added all "O" blood type vegetables that are on my highly beneficial list and made this in less than 10 minutes.  This is why I always keep an eye for interesting new products that come out.   This product is called Maya Kaimal Butter Masala, in Mild!  They have 5 different choices but I usually stick with mild because the kids become a little too picky when I try spicy things.

Easy Sauteed Vegetables with Chicken

2 tablespoons Olive oil

1 cup cut up celery

1 onion,cut in chunks

3 cloves garlic, sliced

1 yellow pepper, cut into chucks

1 red pepper, cut into chunks

1 1/2 cups broccoli, stemmed  

3 boneless chicken breasts, cut into chucks and sauteed

1 tablespoon fresh parsley

1/2 container of Butter Masala (Of your choice, pictured below)

1/2 cup water

Salt and Pepper to Taste

Serves 4

Saute vegetables in 2 tablespoons olive oil, add the cooked diced chicken and 1/2 container of Butter Masala and water.  Saute until sauce cooks down to half and a little thickened.  Add salt and pepper and sprinkle with parsley if you ave it! Perfect, quick and easy dinner for an O Blood type.  This would be a great meal for other blood types as well if you change out the meat and vegetables to suit your blood type.  Enjoy...it's REALLY yummy.

Product I LOVE

Gluten Free Ingredients and one container can last for 2 meals for a family of 4.

Giacobbe's Famous Tomato Sauce

I married into an Italian family which was quite interesting at times.  Italian's use there hands a lot when they talk and are VERY EXPRESSIVE.  You find out on the very first time you meet the family if they "LIKE" you or not.  NO "LIKE" button's here... you find out vocally...TRUST ME... they let you know!  Luckily, his mother REALLY liked me and I was brought into the kitchen to learn her Italian cooking first hand.  Her sister Valentina also helped me with the Italian cooking advice and years ago after Norma passed away, Valentina helped me when I decided to put together a cookbook together in Norma's Memory.  Unfortunately, a month after I finished a very ruff version of the cookbook, Valentina passed away.   So, now years have gone by and I have decided to look back at these wonderful recipes and see if they fit the healthy life style and cooking I make now.   The hard part, I have found, is reading these recipes in Italian and then add in that she wrote in short hand....UGH!   I'll take my SWEDISH any day.   Here is the Giacobbe Family Tomato Sauce I have fed the kids for years and it's a keeper because it freezes well.

  Giacobbe's Famous Tomato Sauce

Cover bottom of pot with Olive Oil

1/4 onion coarsely chopped

1/2 clove of garlic, minced

1 teaspoon of fennel

1 can whole chopped tomatoes

2 6oz. can's Tomato Paste

1-2 cups water

1 Tablespoon salt

2 bay leaves

1 teaspoon Oregano, ground

Cook for 3 hours ~NO BOIL~ Just occasional bubble.  Last hour add Oregano )1 teaspoon), and 2 bay leaves.  I always make a double batch or even a triple batch and freeze in containers for quick meals for the boys.  I always use the Jovial Wheat Free pasta... but be creative and find something you enjoy!

OPTIONAL

Place 1lb sausage in pan in oven for 1/2 hour at 350.  Puncture to release fat.  Then add to sauce.  (Veal is good as well)

Valentina & My son Graham

Norma on her Honeymoon before any kids:)  She would have liked that I used this picture:)

Chaat??? Kind of...Well, not really!

  If you don't know what Chaat is then... I guess I'm not alone.  Chaat is a term that is used to describe snacks that are usually served in stalls or carts, typically, in India!   No, I did't go to India!  I wish!  Instead, over spring break this year our family had gone to Washington D.C.   I ordered Chaat in a restaurant having no idea it was a deep-fried food (my bad).  When I came home I decided I could make a "Healthy" version of Chaat with absolutely nothing bad for you!  In this version I kept the Chickpeas, added a seasonal corn (yum), and opted out of the fried bread and potato pieces.  I also made a Yogurt garnish but decided to take it up a notch and used plain greek yogurt for the extra protein benefit.   So... without further a-due, here is the Scandinavian (a.k.a me) version of Chaat!

Base

1 cup Chickpea's (I used canned organic)

1 teaspoon curry (Use more if you really like the taste of curry)

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons sesame oil
1/2 small purple onion, diced
1 fresh tomato, diced
1 small cucumber, diced
1 large ear of corn, boiled and cut off of cob
2 tablespoons fresh parsley chopped


Probiotic Yogurt Topping (a must)

1 single serving container of plain Greek Yogurt
1 1/2 tablespoons honey
1 tablespoon fresh dill (I used the dill flower from the garden to decorate:)

Method

1)  Warm the chickpeas on top of the stove on low.  Add the sesame oil, curry, salt and pepper.  Keep warm until you cut up the vegetables.
2)  Place all the other ingredients in the base layer and toss to combine.  Add the chickpeas and sauce to the fresh vegetables and toss to combine.
3) Meanwhile, mix the greek yogurt, honey and fresh dill in a small blender until well combined.
4) If you want you can serve this over rice ( I would make more yogurt topping if you were to do so)
5) Place Chickpea mixture on a plate and top with Yogurt topping, Enjoy!

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!

Ingredients:


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


Method:
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!

Printable Version

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!!

Method:

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

Iced Green Tea with Lemongrass, Stevia and Mint

I love warm days and a glass of ice tea.  I really don't think there could be anything better!  This brings me to this little concoction which is sure to please!  Really easy and the bonus is a lemongrass stalk is so inexpensive.  This only cost me $0.24!  So if you want to make something a little different try this healthy drink on for size!

 Directions:

4 Green tea bags
1 Mint tea bag
1 Lemongrass stalk, trimmed at the bottom
1/2 teaspoon Stevia sweetener
2-3 stems Spearmint
2-3 stems Stevia leaves (Optional- just decor)
5-6 cups boiling water

Method:

Pour boiling water over tea bags.  Steep 3 to 5 minutes add the stevia sweetener and the lemongrass stalk.  Allow to steep another 5 minutes or until serving.  Can be made a day in advance and kept in the refrigerator.  Serve with lemongrass stalk, fresh spearmint and stevia leaves!  Yum!

Printable Version

Risotto with Chicken & Orange

Tonight in between tornado warnings and hail the size of golf balls I made a surprisingly good meal!  I'm surprised I even remember what I put in the dish considering the television was blaring, "WARNING, WARNING, WARNING"!  This meal took about 30 minutes to make and I didn't add prep time because I cut up the things I needed as I cooked.  Try this meal and let me know what you think!  I love comments!

INGREDIENTS:

1 tsp. saffron threads

1/2 cup water

2 cups chicken broth

4 boneless chicken breasts, cut into bite-size pieces

2 tbsp. sesame oil

1 cup Arborio rice

1 cup white wine

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. paprika

3 small orange sweet bell peppers, sliced

1/2 cup grape tomatoes, cut in half

1 tbsp. orange rind

1/4 cup orange juice

2 tbsp. Italian parsley, chopped, extra for garnish (optional)

Orange wedges, to garnish

METHOD

1) Put the saffron in 1/2 cup water and let infuse for a few minutes.

Saffron infused water

2) Warm the sesame oil in a risotto pan and add the chicken.  Cook until golden all over then transfer to a warm bowl.

3) Add onion to the pan you used to cook the chicken and saute for 2 minutes.  Add the garlic and rice and saute for another 2-3 minutes.   Add the wine and cook down.  Add the paprika and saffron with soaking liquid and cook stirring constantly, for 1 minute.  Add the sliced orange sweet bell peppers and orange rind, continue cooking. 

Sweet Multi-colored bell peppers (I used the orange ones for this recipe)

4)  Add a little chicken broth at a time and allow to cook down, stirring constantly.  Continue this pattern until rice is complete about 20 minutes (taste to make sure).  Just before rice is finished add the tomatoes, parsley, and orange juice, cook for another 2 minutes.  Add salt and pepper to taste.  Serve with parsley sprigs and orange wedges.  Enjoy!

Printable Version



Chicken with Wheat Free Noodles and Vegetables

Hello everyone!  Sorry I haven't been making all kinds of yummy food!  But, I made a dish tonight that was worth writing about and sharing with you!  So... here it is!

Ingredients:

6oz. bag broccoli florets
2 tablespoons peanut oil
1 inch piece fresh ginger root, chopped
2 cloves garlic, minced
1/2 yellow onion, diced
3 carrots, cut into 2 inch sticks
1 lb skinless, boneless chicken breast, cut into chunks
2 cups sugar snap peas
1 tablespoon cilantro, chopped
2 tablespoons roasted red chili paste
1/4 bag. Rice Stick Noodles (Made with rice flour and water, product of Thailand)
1 tablespoon Hoisin Sauce
1 tablespoon soy sauce
1/4 cup peanuts, optional

Method:

1) Boil broccoli in a pan of lightly salted water for 3 minutes.  Drain and set aside.
2) Heat a wok over high heat until almost smoking, add the oil, and then add the ginger root and garlic.  Stir-fry for 1 minute.  Add the onion and chicken and stir-fry for an additional 3-4 minutes, or until the chicken is sealed on all sides.
3) Add the remaining vegetables to the wok, including the broccoli, and stir fry for another 3-4 minutes.
4) Meanwhile, in a separate pan of boiling water place the rice sticks and boil according to package directions, 3-4 minutes.  Drain the noodles and add to the stir-fry pan.
5) Add the soy and Hoisin sauce to the wok and stir-fry an additional 1-2 minutes, then add the peanuts and cilantro and serve at once.  Enjoy!

Printable Version

Wheat Free Pasta with Fresh Tomato Sauce

Ah.... I can feel the warmth in the air!  Which made me long for the summer dinner's I put together using the organic herbs from the garden.  One of my top favorite herb is Basil!  I bet you didn't know basil was called the "royal herb" by ancient Greeks!  This annual is a member of the mint family believe it or not and is an essential in a lot of different Italian dishes, which I'm pretty sure everyone knows!  In this particular dish I used Sweet Basil, but some of my other favorites are: 1) Lettuce leaf basil 2) Opal basil (purple color) 3) Lemon basil 4) Clove basil 5) Cinnamon basil! 

5 Roma tomatoes, diced
2 fresh mozzarella balls, diced
3/4 cup fresh basil, chopped
1/2 cup kalamata olives
3 teaspoons balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
1/2 pound wheat free spaghetti (I use Jovial brown rice Wheat Free pasta...THE BEST)
Salt and Pepper to taste

METHOD

1)  In a large bowl combine tomatoes, mozzarella, basil, olives, vinegar, and salt and pepper to taste.
2)  In a large pot of boiling water cook the pasta according to the directions on the package, about 11 minutes.
3)  Heat the oil in a small frying pan over moderately low heat.  Add the garlic and cook for about 1 minute.  Poor over the pasta and toss.  Then add the Tomato mixture and adjust the salt and pepper and serve at once. Enjoy!

Printable Version

Portabella Mushroom & Bok Choy Soup

Yes, you're seeing beef in the picture.  Of course I didn't eat it, but the boys did!  I've decided short of making two totally separate meals, I need to be a little more creative and add some sort of meat to the dish they eat for dinner.  They are growing boys after all!   Tonight was a winner on all accounts.  I was in need of a wonderful broth to cure my spring cold, and the boys wanted steak!  So the broth was made with dry sherry, vegetable broth and wonderful vegetables and added a thinly sliced steak on top to make the boys...happy!

Serves 4

3 tablespoons olive oil
1 container portabella mushrooms, sliced
1 sweet onion, sliced and cut into half
3 green onions, diced
3/4 cups dry sherry
1 small bunch bok choy, cut into 1/4 inch slices including green tops
2 large carrots, cut into match book slices
5 cups vegetable broth
1/4 cup Italian parsley, diced

Method

1)  Heat olive oil in a pan large enough to hold all ingredients. Saute portabella mushrooms and sweet onions, 5-10 minutes.  Add dry sherry and cook down about 5-10 minutes.  Add vegetable broth, carrots, parsley, and green onions, place a lid on the pan and continue to cook on low until you have the steak cooked if using.
2) If making the steak, make on the stove top until done to your liking.
3) Before serving add the bok choy and warm for 2-4 minutes and serve at once!

Printable Version

Thai Curry Soup

Not sure why I don't make more Thai food!  It's exciting when recipes turn out well when I least expect it!  I through this one together quickly tonight using ingedients I had around the house and left over from other recipes.  Try this you will love it!  Enjoy!

2 tablespoons sesame oil
1 red pepper, diced
1 container sliced portabella mushrooms
4 green onions, cut into 1/4 inch slices
1 cup diced cooked boneless chicken breast, optional (for the non-vegan family members)
1 15oz can coconut milk
2 cups vegetable broth
5 teaspoons red curry paste
1/2 package Rice noodles (included a picture of the one I purchased)
3 tablespoons cilantro, diced
1/4 cup peanuts for topping

Method

1) If using chicken, cook on top of stove until cooked thru.  Remove and set aside.
2) Add sesame oil to a pan that can hold all the ingredients.  Once oil is warm add the diced red pepper and mushrooms and saute for 5 minutes or so.  Next, add the green onions and continue to saute for 2-3 minutes.
3) Add the vegetable broth and coconut milk and let cook on medium-low while you prepare the rice sticks (noodles). Also add the red curry paste and adjust seasoning to your liking.
4)  Prepare the rice noodles according to package directions, 4-6 minutes.

5)  Place noodles in individual serving bowls, add the vegetable mixture and chicken (if using), and divide the broth among the 4 bowls.  Top each bowl off with cilantro, and peanuts and serve at once.  YUMMY!

Printable Version

Sesame Chicken with Wheat Free Pasta

Tonight was one of those night's in which I was extremely busy after work!  I needed to make a dinner fast!  One boy had Basketball and another wanted to go to Church with a friend.  So, I used my Vita-mix mixer to make a sauce with some ingredients I had in the refrigerator, it was so good.   Here is the simple recipe!  P.S.  I used the wonderful chopsticks our exchange student (Jack) from China gave us when he stayed with us last year.  We all can't wait to see him this summer when he and his parents come to meet us!

Serves 4

To make the Chicken:
1 1/2 cups Chicken or Vegetable broth
2 green onions including green tops, sliced (Use an extra one for decor if you have it)
3-4 boneless skinless chicken breasts, diced into chunks

Sauce:
1 tablespoon fresh ginger, peeled
4 cloves garlic, peeled
2 tablespoons tahini, (the bottled sauce which was purchased for the Kale Salad, we need to use it up!)
1 tablespoon sesame oil
2 tablespoons sugar
1 1/2 tablespoons olive oil
1/4 teaspoon red pepper flakes (less if you prefer not to have it spicy)
3 tablespoons soy sauce

Pasta:
3/4 box of Jovial wheat free pasta, or brand of your choice (This brand has great consistency)

For Topping:
Toasted Sesame Seeds and extra green onions (Optional)

Method:
1) Boil a pot of water to cook the pasta until just done according to directions on the box. Drain.
2) Meanwhile, In a separate pot place all but three tablespoons of the chicken broth, green onions and chicken in and bring to a boil.  Cook until chicken is just done, 6-8 minutes (depending on how big of chunks you cut your chicken).  Take the chicken out of the chicken broth to cool while you make the sauce.
3) Place all the sauce ingredients listed above along with the leftover 3 tablespoons of chicken broth into a high power mixer.  Blend until no lumps appear.
4) To Serve, place pasta in individual bowls, shred the chicken over top (evenly distributing among the bowls), and pour the sauce over each bowl as well, dust with toasted sesame seeds .  Serve with salt and pepper at the table!

Printable Version

Sick Girls...Ginger Soup

I got a text today from a friend who was not feeling well.  She wanted to know if I  had a fabulous ginger soup recipe? Well of course I do!  Just let me add some kale and parsley to give it ample amounts of vitamins A and C, and you will be good to go.  So if you're not feeling good...try this soup.  It's flavor is warm, peppery and slightly sweet, while the aroma is spicy and awakens your "Sick Girl" senses.

1/4 cup sesame oil
1 sweet onion, diced
1 container mushrooms
3 cups vegetable broth
1 tablespoon fresh ginger, minced
2 green onions, sliced
1/4 cup Italian parsley, chopped
1/4 cup kale, sliced
1 cup brown rice spaghetti, cooked al dente in a separate pan
Optional: 2 tablespoons Spicy Seed Mix

Method

1) In a separate container boil water and make brown rice pasta
2) In another container that can hold all the ingredients, heat sesame oil, and add diced onion.  Saute until onion begins to lighten in color, about 5 minutes. Add mushroom and lightly salt and pepper (1/4 teaspoon of each), saute until mushrooms soak up the remaining oil left in the pan. Add the broth, green onions and fresh ginger, continue to cook until all flavors combine, about 10 minutes.
3) Meanwhile, chop the parsley and slice the kale. 
4) When soup is done, place pasta in bowl, add the mushroom and broth mixture and top with chopped parsley and kale. 
Optional: Add sprouted spicy seed mix

Printable Version