Category: Recipes

Key Lime Pie Popsicles
Perfect as printed from Fany Gerson’s Paletas

Makes 10 1/3-cup or 3-ounce popsicles

Approximately 4 large regular limes or 6 to 7 key limes
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half (or, 1/2 cup heavy cream + 1/2 cup milk)
Pinch of salt
3 cups coarsely crushed graham crackers or Maria cookies

Zest however many of the limes needed until you have 2 teaspoons total in the bottom of a medium bowl. Juice limes until you have 3/4 cup fresh lime juice. Add juice, condensed milk, half-and-half and salt to zest and whisk together until thoroughly combined. Pour into popsicle molds. Freeze for about 5 hours, or until completely frozen.

Dip in lukewarm water for 10 seconds to unmold each popsicle and press each side into crushed cookie crumbs, coating completely.

My Notes:  I couldn’t find Key Limes the day I made these.  I bought regular limes and added some bottled Key Lime Juice.  I also added a couple of scoops of Protein Powder.  I dipped mine in crushed dark chocolate instead of the graham crackers or cookies.  YUM!!!

Rainbow Chicken Salad

Prep Time: 15 minutes

Serves: 4-6

Recipe by Healthy Living How To

Ingredients

• 2-3 lb. Organic Free-Range Chicken, Cooked
• Green, Red, Yellow, Orange Bell Pepper
• Celery
• Jicama
• Carrots
• Green Onion
• Mayonnaise or Lacto-Fermented Mayonnaise
• Celtic Sea Salt & Coarse Ground Black Pepper
• Oven-Roasted Pecans, Walnuts or Sliced Almonds

Optional Fruit Add-Ins

• Purple Seedless Grapes, Sugar-Free Dried Cranberries, Green Apple, Raisins

Directions

1. Choose whatever method you prefer and cook the chicken. When making a chicken for the shredded meat (as opposed for the presentation), I use the pressure cooker. It’s done in 20 minutes.  Chop or shred chicken and place in a large mixing bowl.

2. Lay out nuts on parchment lined cookie sheet and oven roast at 350º F for 10 minutes or so. If using pecans or walnuts, you will chop once roasted and cooled.

3. Get a sharp knife and cutting board out and begin chopping all your veggies. I like to really bulk up the salad, so I use a lot of veggies. If using fruit, dice it up now as well. You decide how much you want to use. Throw veggies on top of the chicken.

4. To the chicken and veggies, plop two large dollops of mayonnaise on and mix. Add as much mayo as you desire. Season with salt and pepper to taste.

5. Finally serve and top with roasted nuts. Enjoy!

Original recipe found here.

We made this for tomorrow’s neighborhood pot luck.  Yum!  I’m glad we made a double batch.

¾ cup wild rice
½ cup quinoa, rinsed if necessary
¼ cup extra-virgin olive
¼ cup fruity vinegar, such as raspberry or pomegranate
¾ tsp salt
¼ tsp freshly ground pepper
2 cups halved pitted fresh sweet cherries
2 stalks celery, diced
¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese
½ cup chopped pecans, toasted

1. Bring a large saucepan of water to a boil over high heat.  Add wild rice and cook for 30 minutes.  Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more.  Drain and rinse with cold water until cool to the touch; drain well.

2. Meanwhile, whisk oil oil, vinegar, salt and pepper in a large bowl.  Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine.  Serve at room temperature or cold.

Makes 8 servings, about 3/4 cup each.
Per serving: 282 calories; 16 g Fat; 4 g Sat; 9 g Mono; 10 mg Cholesterol; 27 g Carbohydrates; 8 g Protein; 3 g Fiber; 265 mg Sodium; 258 mg Potassium.

Link to Source

Whey Protein Chocolate Fudge Brownies (makes 12)

Summary: These brownies make great after workout snacks for folks trying to put on mass. They are easy to pack for people on the go, so throw some in your gym bag or hiking pack.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

From Kate Brown of DailyBurn as found here:  http://life.dailyburn.com/diet-and-nutrition/recipe-whey-protein-chocolate-fudge-brownies/#comments

Steak ‘n’ Bacon Cheddar Meatballs

2  tbsp. olive oil

1  medium onion, minced

8 oz. raw bacon, diced

2 lbs. ground beef

6 oz. cheddar cheese, grated

1/2 cup bread crumbs

3 eggs, lightly beaten

2  tsp. salt

1.  Preheat oven to 450.  Brush a 13×9-in. baking dish with 1 tbsp. olive oil.  Heat remaining 1 tbsp. olive oil in a large skillet over medium heat.  Add the onion s and bacon and saute, stirring frequently, until golden brown (about 10 minutes).  2.  Using a slotted spoon, transfer onions and bacon from the pan to a small plate.  Let cool.  3.  Combine bacon, onions and the rest of the ingredients in a large bowl, and mix by hand until thoroughly incorporated.  4.  Roll the mixture into 24 golf-ball-size meatballs, making sure to pack the meat firmly.  Place the balls in the prepared baking dish, and roast until cooked through, 18 to 20 minutes.  5.  Allow the meatballs to cool for 5 minutes before serving.

Yield:  24 meatballs

From the November 7, 2011 issue of “People” magazine

My notes:  We used ground bison.  I would leave out the salt.

Summer Peach and Heirloom Tomato Pizza

½ recipe whole wheat pizza dough (recipe follows) or 1lb store-bought whole wheat pizza dough
3 medium assorted heirloom or other farm-fresh tomatoes, thinly sliced
2 medium peaches, halved, pitted, and thinly sliced
3 oz blue cheese, crumbled
¾ cup balsamic vinegar
¼ cup slivered fresh basil

Preheat oven to 450ºF.

Place a sheet of parchment paper on your work surface. Lightly dust a rolling pin with whole wheat flour, and roll the dough into a 12” circle on top of the parchment paper. Transfer to a pizza pan or baking sheet.

Scatter the sliced tomatoes and peaches evenly over the pizza dough. Top with the crumbled blue cheese.

Place in the oven and bake for 10-12 minutes, until crust is lightly browned and crisp and toppings are bubbling.

Meanwhile, heat the balsamic vinegar in a small saucepan over medium-high heat for 5-7 minutes, until reduced to a syrup.

Drizzle the balsamic reduction over the pizza and top with the fresh basil. Slice into 8 pieces and serve.

Nutrition Facts

Servings Per Recipe: 4
Serving Size: 2 slices
Calories: 316.4
Total Fat: 10.6 g
Saturated Fat: 4.5 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 4.2 g
Cholesterol: 15.9 mg
Sodium: 597.9 mg
Potassium: 514.4 mg
Total Carbohydrate: 40.1 g
Dietary Fiber: 6.8 g
Sugars: 11.4 g
Protein: 11.9 g

 

Whole Wheat Pizza Dough

via Clean Eating Magazine

1 tbsp raw honey
1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided
1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
2 1/2 cups whole-wheat flour, divided
4 tsp vital wheat gluten
1 tsp sea salt
3 tbsp olive oil, divided

In a large bowl, whisk together honey and 1/3 cup water. Mix in the yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy.

While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.

Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in the flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl with a dishtowel and set aside in a warm place to rise for 1 hour. Dough will be very soft and sticky.

Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.

Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.

Note: If using the dough from refrigerator, set on the counter for about 20 minutes before rolling out, to let it come to room temperature. If using dough from the freezer, defrost in refrigerator overnight, then allow to come to room temperature before rolling out.

Recipe by Cara Lyon and found on the DailyBurn blog

Cantaloupe and Cucumber Salad

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1 ripe cantaloupe, cut into small wedges, rind removed
2 pounds heirloom tomatoes, cut into wedges
1 cup firm goat’s-milk cheese, crumbled
1 small cucumber, peeled and cut into very thin slices
2 small spring onions or scallions, white part only, and cut into thin rings
1/2 cup fresh basil leaves, cut into a chiffonade
1/2 cup fresh mint leaves, cut into a chiffonade
Coarse, freshly ground black pepper

Combine the yogurt, lemon juice, and sea salt in a small jar. Cover with a lid and shake to blend ingredients. Set aside.

In a large shallow bowl, combine the cantaloupe, tomatoes, goat cheese, cucumber, and spring onions or scallions.

Toss the salad with just enough dressing to coat the ingredients lightly and evenly. Shower with the fresh herbs and season generously with black pepper. Serves four.

CALORIES PER SERVING: 249
CARBS: 25 G
FIBER: 4 G
ROTEIN: 13 G
FAT: 12 G

By Patricia Wells and found in Runner’s World magazine

 

2# Asparagus (trimmed and cut into 1-1/2 inch pieces)
8 ounces Sugar Snap Peas (strings removed)
1 Tbsp Butter
1# Radishes (each cut into quarters)
Salt & Pepper
4 Tbsp Snipped Fresh Chives

1.) Heat large covered saucepot of salted water to boiling on high. Fill large bowl with ice water; set aside. To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.

2.) Meanwhile, in 12-inch skillet, heat butter on medium until melted. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp. Transfer to bowl; keep warm. To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/2 tteaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in 2 tablespoons chives. Transfer to serving bowl; arrange radishes around edge. Sprinkle with remaining chives.

2-1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (sharp cheddar, Gruyere, etc)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
Salt and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs

Heat oven to 400. Boil a pot of salted water. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in food processor. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in greased, nine-inch square baking dish. Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.

My notes: I didn’t have any bread crumbs, so I used 2 tablespoons of wheat germ.

Recipe from: Runners World Magazine

8 ounces softened cream cheese or mascarpone
1 cup heavy cream
1/4 cup packed brown sugar
1 teaspoon vanilla

In a medium bowl, combine creamy cream cheese, brown sugar and vanilla.
Using a hand mixer, beat on low speed until the ingredients are combined.
Increase the speed to medium high and beat until the cream is thick and holds a firm peak. (Approximately 1-2 minutes).