Cloud 9 Eggs

By:  Maria



I saw this recipe some time ago and knew I had to try duplicating it. I omitted some ingredients that were less than favorable and, in my opinion, needless. You can add/omit whatever ingredients you think may liven up your taste buds (my kiddos didn't want cilantro or scallions), but these ingredients are incredible!

Finding a good quality chorizo is a must. Caputo's Deli carries a great Spanish chorizo that I recommend. Sure, you could substitute with bacon (if you only like mediocre flavor - ahem), but you deserve better.

Ingredients

4 eggs, separated

2 ounces Chorizo

2 tblsp chopped cilantro

2 tblsp chopped scallions

Dice up chorizo into small pieces (I throw my chorizo into my food processor - it takes just a few pulses and it's done) and cook thoroughly. Set aside.

Meanwhile, beat the 4 egg whites until stiff. My food processor does this swiftly, but you can use a mixer (or, if you're hard core, use a fork!).

Fold in the chorizo, scallions and cilantro until combined (be gentle here). Add a pinch of salt and pepper. On a greased cookie sheet (if you don't grease pan, you'll have a stick-to-the-pan mess - trust me on this one! Use parchment paper instead, for easy clean-up!), place four spoonfuls of the egg white mixture at least 2 inches apart. Make a slight well in the center and gently place an egg yolk in each one.

Bake in a preheated 375 degree oven for about 6 minutes. Keep a close eye on these. If you're like me and enjoy a runny yolk, you don't want to over cook these. If you prefer a soft cooked yolk, perhaps add an extra minute or two.

Chicken & Pineapple Kabobs

By:  Maria



What do you do when you have some chicken breasts, a pineapple, a hungry crowd and no real dinner plans??

Take out the skewers and grill up some kabobs.

Easy!

Ingredients

2-4 boneless, skinless chicken breasts, cut into chunks

2 green bell peppers, tops removed, seeded and chopped

1 onion cut into chunks

1 fresh pineapple, cut up into chunks

1 tbsp sesame oil

3 tbsp coconut aminos

1 tsp red pepper flakes

2 cloves garlic, minced

1 tbsp ginger root, minced

Salt and black pepper to taste

Place chunks of chicken and bell pepper into a large Ziploc bag. In a small mixing bowl, whisk together sesame oil, coconut aminos, red pepper flakes, garlic, ginger, salt and pepper.

Pour marinade over chicken and bell pepper, make sure all is evenly coated, seal bag, and place in the fridge for 1 hour prior to grilling.

Preheat grill to medium-high heat.

Using metal, or wooden skewers (if using wood, be sure to soak skewers for 1 hour prior to grilling), skewer chicken, bell pepper, onion and pineapple, alternating as desired.

Grill skewers 12 minutes, turning every 3-4 minutes

*Optional: Serve with some coconut nectar!

Restaurant Review #2

By:  Maria

I love supporting a restaurant that not only sources their products from local farms, but that also has incredibly delicious food, perpared with skill, containing the freshest ingredients and presented on a dish to entice the visual senses!

This quaint restaurant boasts the farm-to-table motto and is a best-kept secret amongst locals, but I simply cannot keep the secret to myself any longer.

The decor reminds me of a mix between European country-side cafe, with such a warm atmosphere, it is perfect for a romantic dinner for two or a great meeting place for a small group of friends.

The restaurant is small, so reservations are recommended when dining with a large group.  Dinner time is the busiest, but they serve a wonderful Brunch and the seating is readily available.

Although the brunch menu is delectable, the dinner menu boasts some amazing items like Moroccon Chicken, Creek Ranch Truffle Burger and, most well known for their Morgan Valley Lamb dishes.

(O-M-G) Chicken Hash: pulled chicken, pancetta, goat cheese, mascarpone and sun dried tomatoes.

(mouth watering yet?)

Halibut Saffron Bodo:  with ripe cherry tomatoes, fresh carrots, mushrooms and radishes drenched in a drool-inspiring sauce.

Bon Appetit!

Post Workout Fuel

By:  Maria



Sometimes, a snack does not need a long explanation.

Your body needs fuel after a tough workout.

Give your body fuel that will be used efficiently.

Ingredients

1/2 roasted Acorn Squash (I've used all varieties of squash - they all work. Favorites: Delicata, Butternut)

1 tblsp Almond Butter

1 tsp Cinnamon

1-2 tsp Flax Meal (I've used flax seeds also!)

2 tblsp Homemade Yogurt (have I posted this recipe yet?! mmmm)

1/2 tsp Pure Maple Syrup or Raw Honey (totally optional: roasted squash is sweet enough on its own!)

Here's where it gets difficult (yea...sarcasm):

Mix together squash and almond butter.

Sprinkle with cinnamon and flax, drop a dollop of homemade yogurt.

Drizzle with maple syrup/honey (if using).

Eat.

*You can also add a tablespoon or two of unsweetened applesauce or 1/2 banana mashed for different flavors.

By:  Maria

Food Documentaries

We all look forward to some quiet time to enjoy a good movie or documentary at home. Even better, is if the documentary discusses a subject that can have an impact on our health regarding the food we eat.

The following documentaries should be on your list of must-see films. You will come away from these with a different perspective on the foods you may or may not be eating.

Probably one of the most eye-opening and thought-provoking documentaries on our food industry. You'll probably never look at food the same way again - perhaps that's what many people need. Did you know that about 70% of the hamburger found in your local grocery stores contain a meat filler product that is cleansed using ammonia?!

Food Inc. will show viewers some of the truths behind the food industry and the impact it is having on the environment and our health. P.S. Eat your meal prior to watching this film.

All is not entirely hopeless - the film discusses organic products more readily available (even @ Walmart!) and even covers topics such as growing food and feeding people while still creating a healthy environment - not destroying it.

This documentary, explores the prevalence of corn in the American diet and its effects. The film reveals how corn fuels the fast food industry, keeps the high-fructose corn syrup heavily-laden in many of the foods people eat and is what makes cows fat and sick. Presented in a humorous way via two best friends that decide to go to Iowa to grow an acre of corn in order to learn how our diets become inundated with corn.

This documentary is a must see for those that want to take control of their health and need information to begin that journey. The film discusses how the food we eat will do one of two things: hurt or help our health. You will learn some interesting facts about cancer, heart disease, the common drugs prescribed and their scary effects and vitamin mega-dosing via nutrition to cure diseases and disorders.



Manna from Heaven

By:  Maria



Yea, ok....so technically, I wouldn't call this "health" food, but it's a far cry from the typical sugar-laden recipes you find out there AND, after a tough workout, you can practically fly these little treats under the nutritional radar without the detrimental effects you would have if using refined flour and refined sugars.

Ingredients

1 sweet potato (I used a large potato, next time, I'll go smaller)

3 eggs, whisked

1/4 cup coconut oil, melted

1 banana mashed (or you could use honey)

1/2 cup Enjoy Life Chocolate Chips (gluten, dairy, soy free!)

3 tablespoons organic coconut flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon vanilla extract

1/4 teaspoon cinnamon

pinch of salt

Preheat your oven to 425 degrees, using a fork, puncture holes all around it, and bake in the oven for 25-30 minutes. Let cool slightly, peel off the skin and mash it up in a bowl.

Turn oven down to 350 degrees.

Mix wet ingredients in a bowl: coconut oil, banana (or honey), vanilla, and whisked eggs.

Add dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. Mix until thoroughly incorporated.

Pour into an 8×8 glass baking dish.

Bake for 30-35 minutes.

Watch them disappear!


Sweet potato


Mix dry ingredients with wet ingredients

Part I

By:  Maria



A popular topic of conversation when discussing food (besides fat loss/weight loss) is Eating Out.

" Where do you eat?" "What do you eat when you eat out?" and "Do you recommend any restaurants?" are questions I get frequently enough.

Most of the food I eat comes from ethically raised animals and seasonally fresh produce from local CSA's. I enjoy cooking and prefer to know exactly what goes into the meal I am going to eat myself or feed my family.

We do, however, enjoy to take a break from the kitchen and will venture out for a bite to eat.

Eating out at restaurants can be done without sacrificing your progress or ruining your health.

You will have choices at just about any restaurant, even if it wasn't from a pasture or cooked in healthy fats. It will not be the most ideal situation, but for the most part, you don't have to settle for a greasy burger a large Coke and fries deep fried in industrial seed oils (ahem...you know who you are).

Some tips for eating out:

• Do a quick check of the menu for anything that will work, even if you end up customizing the item on the menu. If you’re eating Mexican, get the fajitas and lose the rice, beans, and tortillas while upping the veggies, meat, and guacamole.
• Customize your order. Yup, you can be that person that does the switcheroo on menu items to get what you want. Just make sure to make the request politely and with appreciation - it elicits amazing results if you do it with a smile rather than a you-better-do-this-right attitude, trust me.
• Stating that you are gluten-free is also another way to get great results from the kitchen. Asking the server which menu items would best suit my gluten-free lifestyle is my first line of defense if I'm unsure and I've never been disappointed.
• Substitute all your needless starchy items (potatoes, bread, etc.) with veggies, most restaurants are more than happy to do this.
• Request that all your sauces and dressings be placed on the side. This way you have complete control over the portion - which is usually too much. I always ask what type of oil is used in dressings and request for a basic olive oil & vinaigrette if other dressings aren't something I want to consume.

This post is the first in a series that will include opinions, assessments, reviews and information on menu items from the basic (and much avoided) fast food restaurants, to the more enjoyable (and healthier) restaurants that offer organic, farm fresh ingredients that better fit a healthy lifestyle to everything in between.

This place is a no-brainer. Yes, it's a fast food chain, but the meat is considerably better quality than many fast food chains. There aren't that many options to choose from, which makes customizing a cinch.

1. Menu Item: Skip the burrito and order the salad - you can get the same ingredients, you just lose the tortilla

2. Toppings: Say no to the rice and beans, but go for the sauteed vegetables - rice and beans are fillers that will make their burritos stuffed. There's a reason why they use these two ingredients first before any meat - they want to fill you up with the cheap stuff first. Tip: ask - politely - for a bit more sauteed vegetables when they're topping the lettuce. You won't get charged if you don't say "double up on the vegetables", just ask as they are piling on the veggies and you'll have more savory veggies that will take the place of the rice and beans.

3. Meat: Pick any meat - I love the chicken (pastured), but other members of my family like the carnitas and barbacoa as well - they're all good. Realize that the meat (except carnitas) are cooked in soybean oil, but then most all restaurants use unfavorable oils. Tip: There's a way to get extra meat without being charged for it. Instead of asking them to "double up" on the meat, just ask them to top off the veggies with a bit more meat as they're placing meat on the salad. Another good way to get a good amount of meat (at no charge), is to ask for half of two types of meat - it's more difficult for them to get the exact portions when using two meats.

4. Toppings: Add pico de gallo and guacamole, maybe add sour cream if you're ok with dairy, but pass on the corn and cheese. Personally, I skip the sour cream.

5. Dressing: Pass on the dressing - the meats are sitting in their own juices and create a wonderful dressing in itself, but you could also use some of the hot sauce instead. Mystery dressings can be loaded with sugar and gluten and you won't need them here. Just ask for hot sauce (medium or hot) on the side, and use it as your dressing.

Again, Chipotle has it's own share of not-so-ideal ingredients, but I appreciate the easy availability and access to their ingredient list (look here). However, if you're stuck with finding a fast and easy place to eat without completely sabotaging your progress/health, Chipotle fits the bill. I would choose Chipotle in a pinch if I was in a hurry and needed a quick meal.

Steak salad

Carnita Salad with pico de gallo and hot sauce (on the side)

By: Maria

It's inevitable, no matter how many times I go to the same store to purchase taro root, the cashier asks what it is (more like: "What the heck are these?!" and/or "You eat these?!") and ends up taking what-seems-like-forever trying to find the perpetually-missing code from their inch-thick code book in order to ring it up on their register. I have asked them to put the code in the book, but I have yet to get through checkout without the wait (sigh).

If there's any benefit that comes from the waiting, it's the fact that I get lots of questions regarding this root vegetable and, undeniably, my blog creeps into the discussion (ahem) and I end up passing out this site to the lucky bystanders waiting in line for the taro root code to arrive.

Taro Root is a staple in Asian and African cultures and are high in fiber, vitamins C, E and B6, as well as copper, potassium and manganese. They can be used as a replacement for potatoes and have an almost nutty flavor.

Experiment with different ways you can include taro root into your menu!

Baked Taro Chips:

Peel & slice taro root

Sprinkle with desired spices (smoked paprika...mmmmm)

Bake @ 350 for 10 min - turn over halfway through cooking time, then broil for 6 min

Pumpkin & Chicken with Taro Root Soup (this was delicious!)

recipe coming soon

Chili with Taro Root (never missed the beans)

recipe coming soon



Coconut Topped Lemon Bars

By:  Maria

I have tinkered with this one many times and I think it can finally be filed under my "mmmmm" category.

This looks and tastes like a dessert, but these little bars contain a whopping amount of protein from all the eggs (11 total!) and I feel no remorse when I grab one for breakfast - if they last that long (when I make these, it is rare we have any leftover!)

Ingredients

Crust ingredients1 cup almond meal
1 cup coconut flour
1 teaspoon ground nutmeg
1 tablespoon honey
3 eggs
2 tblsp coconut oil

2 tblsp coconut butter*
1/3 cup coconut milk

Filling ingredients
8 eggs
juice from 4 lemons (more if you like ultra lemon flavor)
1 teaspoon vanilla extract
1/2 cup honey
1/2 cup unsweetened shredded coconut (optional)

In a bowl, mix together all the crust ingredients. When it's completely combined, press into the bottom of a greased 11x7 inch pan (I've made these in a 9x9 pan for a thicker lemon bar as well).

In another bowl wisk together all the filling ingredients except the dried coconut. Slowly pour this over the crust mixture. Place in oven and bake for 30 minutes at 350 degrees. Sprinkle the shredded coconut over the top while it's still hot - this is totally optional, but I love the finished presentation. Cool completely before serving.

*If you can't find coconut butter near you (they carry it @ Whole Foods, Harmon's & Bountiful Nutrition), you can just use coconut oil in it's place.  However, I would highly recommend trying the coconut butter for the recipe since the flavor is unsurpassed.  You can use coconut butter for all your baking needs - it's a tasty alternative to butter.