Category Archives: Healthy

Tijuana Caesar Salad

29 Wednesday Apr 2015

Posted by in Dinner, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Tijuana Caesar Salad

Did you know that Caesar salad actually originated in Mexico?  It’s true!  The story goes like this:  apparently an Italian chef named Caesar Cardini created the salad at his restaurant in Tijuana when hungry customers arrived and the restaurant was running very low on food.  He didn’t want to send them away hungry, so he combined whatever ingredients he could find and voila–Caesar salad!

Here’s my South-of-the-Border version of the classic.  It makes for a great side dish to a Mexican-themed dinner, on Cinco de Mayo or any day of the year!  I absolutely love the Cilantro Jalapeno Agave dressing!  I hope you will as well.

Tijuana Caesar Salad
Yield:  4 servings
Time:  30 minutes total

For the salad:
8 cups romaine lettuce, roughly chopped
¼ cup fresh cilantro, coarsely chopped
2 oz. Parmesan cheese, finely shredded (I use a Microplane zester to get it super light and fluffy)

For the tortilla strip croutons:
2 flour tortillas
2 tbsp. extra virgin olive oil
½ tsp. chili powder
½ tsp. dried cilantro
¼ tsp. garlic powder
½ tsp. coarse sea salt

For the Cilantro Jalapeno Agave dressing:
2/3 cup plain yogurt
½ cup extra virgin olive oil
1 tbsp. agave (or honey)
¼ cup lime juice
2 tbsp. finely diced cilantro
1 tbsp. finely diced fresh jalapeno
½ tsp. salt

1.  Prepare the tortilla strips:  Preheat the oven to 400ºF.  Lightly grease a baking sheet and set aside.  Cut the tortillas into bite-sized pieces (roughly ¾-inch squares) and place in a medium-sized bowl.  Whisk together the olive oil, chili powder, cilantro, and garlic powder.  Pour over the tortillas and toss to coat evenly. Arrange the tortillas in a single layer on the prepared baking sheet.  Sprinkle with sea salt.  Bake at 400ºF for 12 minutes, then finish by broiling for 2-4 minutes, until golden brown.  Remove from oven and set aside to allow the strips to come to room temperature.

2.  Prepare the dressing:  Whisk all ingredients together.

3.  Toss the lettuce, cilantro and Parmesan cheese together in a large mixing bowl.  Drizzle in half of the dressing and two large handfuls of tortilla strips.  Toss to coat.  Serve with the remaining dressing and tortilla strips on the side, adding more as desired.

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Sliced Ahi Tuna Atop Arugula

07 Tuesday Apr 2015

Posted by in Dinner, Fish, Healthy, Quick and Easy, Salad

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Sliced Ahi Tuna Atop Arugula

Sliced Ahi Tuna Atop Arugula
Yield:  2 dinner portions
Time:  15 minutes active plus up to one hour marinating

For the tuna:
Two 6-oz. filets of ahi tuna
3 tbsp. rice wine vinegar
¼ cup low sodium soy sauce
1½ tsp. wasabi powder

For the salad:
4 cups baby arugula
3 tbsp. rice wine vinegar
3 tbsp. low sodium soy sauce
½ tsp. sugar
½ tsp. wasabi powder
1 tsp. finely grated fresh ginger*
½ a large cucumber, cut into bite-sized pieces
1 avocado, sliced
4 tbsp. pickled ginger

1.  To prepare the tuna, whisk together the rice wine vinegar, soy sauce, and wasabi powder until the wasabi is fully dissolved.  Place this mixture into a ziplock bag with the tuna and marinate in the refrigerator for up to one hour.

2.  Lightly coat a non-stick skillet with cooking spray.  Heat the skillet over medium-high heat for 2 minutes.  Place the marinated tuna in the hot skillet and sear for two minutes per side (or longer if you prefer it to be a bit more cooked through).

3.  Meanwhile, prepare the salad:  Whisk together the rice wine vinegar, soy sauce, sugar, wasabi powder, and fresh ginger.  Toss with the arugula and cucumber.  Place in a heap in the center of a plate.

4.  Arrange the sliced avocado and pickled ginger in a fan shape around the arugula.

5.  Thinly slice the seared ahi tuna and place atop the arugula.  Enjoy!

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Kale, Tortellini and White Bean Soup

11 Wednesday Mar 2015

Posted by in Dinner, Healthy, Soup

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Kale Tortellini and White Bean Soup

You know the saying about March:  it comes in like a lion and goes out like a lamb.  I say this phrase to myself dozens of times in the first half of March each year, reminding myself that soon enough the cold, raw, slushy days of winter will soon be behind us, and that bright blue skies, warm sunshine, and colorful flowers are just around the corner!  This healthy, filling, and soul-satisfying soup is just the thing to help us say a final farewell to a long, cold, and snowy winter as we prepare for a beautiful spring ahead!

Kale, Tortellini and White Bean Soup
Yield: 8 servings
Time: 20 minutes active;  45 minutes total

1 to 1½ lbs. raw turkey sausage links (sweet or spicy)
1 tbsp. olive oil
2 large onions, coarsely chopped
6 celery stalks, coarsely chopped
6 oz. can tomato paste
1 tsp. smoked paprika
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
½ tsp. pepper
4 cups chicken stock
2 cans (each 14.5 oz.) sliced stewed tomatoes (no sodium added)
14 oz. frozen cheese tortellini
2 cans (each 14.5 oz.) cannellini or other white beans
4 cups raw kale
½ cup fresh parsley, coarsely chopped
½ cup freshly grated Parmesan or Asiago cheese

1.  Cut the turkey sausage links into bite-sized pieces.  Place in a medium-sized sauté pan and cook over medium heat until cooked through until browned, about 8 minutes.

2.  Combine the olive oil, onions, and celery in a large pot or Dutch oven.  Sauté over medium heat until the vegetables are soft, about 5 minutes.  Stir in the tomato paste, and cook for another minute.  Add the spices (smoked paprika, basil, oregano, salt and pepper).  Cook for another minute, stirring frequently.

3.  Pour in the chicken stock and stewed tomatoes.  Raise heat to high and bring to a boil.  Add the frozen tortellini and boil for 3 minutes.

4.  Stir in the beans and kale.  Reduce heat to low, cover and simmer for 20 minutes.  Garnish with parsley and cheese before serving.

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Pineapple Carrot Bread

04 Wednesday Mar 2015

Posted by in Bread, Breakfast, Healthy

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Pineapple Carrot Bread

I am so excited about this recipe!  It’s rare that I pull something out my oven, taste it, then run to my computer to blog it, but that’s exactly what just happened.  This bread is so fantastic that I had to share it with you immediately!  I just devoured a slice and typing this up is helping me from chowing down on the rest of the loaf!  You’re going to love it because it has fresh springtime flavors such as carrots and orange zest.  Crushed pineapple keeps the bread moist while lending a little extra sweetness.  Raw sugar sprinkled on top gives the outside a nice little crunch.  I highly recommend baking a loaf for Easter breakfast next month!  To make it extra special, try topping it with a cream cheese frosting!

Pineapple Carrot Bread
Yield:  One 9″ x 5″ loaf (about 10 slices)
Time:  10 minutes active; 70 minutes total

1½ cups sugar
2 eggs
1/3 cup canola oil
1 tsp. vanilla extract
1/3 cup low fat plain yogurt
6 oz. crushed pineapple (with juice)
1¾ cups all-purpose flour
1 tsp. cinnamon
¼ tsp. salt
1 tsp. baking powder
¾ tsp. baking soda
1½ tsp. fresh orange zest
1 cup shredded carrots (roughly 1½ to 2 carrots)
1 tbsp. raw sugar (I use Sugar In The Raw)

1.  Lightly grease the sides and bottom of a metal 9″ x 5″ loaf pan.  Set aside.  Preheat your oven to 350ºF.

2.  Beat together the sugar, eggs and oil.  Stir in the vanilla extract, yogurt, and pineapple.  Set aside.

3.  In a medium mixing bowl, combine the flour, cinnamon, salt, baking powder, and baking soda.  Slowly whisk the dry ingredients into the wet ingredients.

4.  Fold in the carrots and orange zest.  Pour into the prepared loaf pan.  Evenly sprinkle the surface of the batter with 1 tbsp. raw sugar.  Bake for 55-60 minutes, until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.  Allow to cool at room temperature for 15 minutes before removing from the pan.  (I recommend running a butter knife or spatula along the sides to help loosen it before inverting the pan.)  Slice once cool enough that it doesn’t crumble.

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Recipe credit:  This recipe was inspired by a cake recipe that I received from my mother-in-law’s good friend Lois at my bridal shower.

Pineapple Carrot Bread

Lentil and Balsamic Skirt Steak Salad

26 Thursday Feb 2015

Posted by in Dinner, Healthy, Quick and Easy, Salad

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Lentil and Balsamic Skirt Steak Salad

Lentil and Balsamic Skirt Steak Salad
Time:  15 minutes hands-on; 45 minutes total
Yield:  4 dinner portions

For the steak:
1 lb. skirt steak
¼ cup balsamic vinegar
2 garlic cloves
¾ tbsp. fresh rosemary
1 tsp. dried oregano
1 tbsp. whole grain mustard
1/3 cup olive oil
½ tsp. salt
¼ tsp. pepper

For the salad:
1 cup dry green lentils
2 cups water
8 cups mixed greens
2 large handfuls cherry tomatoes
2 avocados, diced
4 oz. bleu cheese, crumbled
2 tbsp. balsamic vinegar
2 tbsp. olive oil
3 tbsp. reduced balsamic or balsamic glaze (usually available in a squirt bottle in the salad dressing aisle of your grocery store)

1.  Prepare the marinade for the steak:  Place the balsamic vinegar, garlic, rosemary, oregano and mustard in a food processor or blender.  Blend until the garlic and rosemary are pulverized.  Add the oil and blend until creamy.  Season with salt and pepper.  Place in a ziplock bag with the steak, massaging the marinade into the meat.  Marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours.

2.  Meanwhile, sort through the lentils, making sure there are no stones mixed in.  Rinse.  Place in a medium sized saucepan with 2 cups of water.  Bring to a boil, then reduce the heat to low and cover.  Allow to simmer for 30 minutes, until tender.

3.  As the lentils cook, begin to prepare the salads.  Toss together the mixed greens, cherry tomatoes, diced avocado, and bleu cheese.  Add 2 tbsp. olive oil and 2 tbsp. of balsamic vinegar.  Toss to coat.

4.  Once the lentils are tender, remove from the heat and stir in 3 tbsp. of reduced balsamic.  Toss with the other salad ingredients and divide between four plates.

5.  Spray a sauté pan with cooking spray and heat over high heat until screaming hot, about 2 minutes.  Place the steak in the pan, and sear each side for about 3 minutes.  Remove from the heat, slice against the grain (slicing with the grain will make it taste tough), and arrange over the prepared salads.  Enjoy!

Note:  Of course if you have access to a grill, grilling the steak is a great option!  If you do not have access to one (perhaps you live in a city like me or it’s just the middle of winter and you haven’t shoveled a path to your grill!), this stovetop method is a great alternative!

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