Blog 2.0

Shop local, fresh, and support small business! Get out of the UV lit grocery stores and chat with some real farmers in the glorious sunshine. I don't know about you but I actually like knowing where my food comes from and shopping directly at the farm is the best way to assure this!

This unique find is at 5251 Hayvenhurst Avenue in Encino.

Filling up my basket with seasonal fruits and vegetables "seasonal!"...some of us in Cali don't really get this since food is shipped from all over to our huge supermarkets. Shopping seasonally actually cuts down the cost of transportation, reduces the toxins that these big semis produce and allows for a variety of cooking experiments all year long!

The staff at Tapia are passionate and knowledgeable about what they do. These people know their food and often interesting ways to prepare it! Stop in and ask them their secrets!

For more healthy recipes and fitness tips check out:

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I was first introduced to this very interesting lettuce last year by my amazing friend, Melinda Soderling. I love salad but sometimes I get sick of the same old spinach. This mache lettuce adds a new sharp flavor to the salad menu! It is super easy to make, great for sharing, and great for lunch on the go!

Serves: 2 as a main dish, 4 as a side dish

Ingredients:

• 1 bag of Trader Joe's Mache lettuce, washed
• 1 1/2 c sliced cherry tomatoes
• 2 medium avocados
• 4 tbsp walnut oil
• 4 tbsp red wine vinegar
• 2 tsp minced garlic
• blacked crushed pepper

Directions:

1. Pull off the root of each mini-bunch of Mache lettuce (you can keep them on, I just like them separate).
2. Cut the avocado meat into cubes.
3. In a large bowl combine Mache, avocado, and sliced cherry tomatoes.
4. In a small dish combine walnut oil, red wine vinegar, and garlic. Mix thoroughly.
5. Pour dressing over the salad. Top with crushed black pepper. Toss salad, mixing dressing evenly.
6. Serve up and enjoy! :)

For more great recipes and fitness tips go to:

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Vacation...mmm...a time we all live for. Traveling is one of my favorite things to do. Anthony and I try to get out of LA at least three times a year to explore, meet new people, and break away from the day to day routine. This vacation was to a home away from home for me....to the central coast. I was lucky enough to live in San Luis Obispo for four years during college and everyday I dream of moving back! It is one of the most beautiful places I have ever been to...the beach, the mountains, the fresh air, and the people....the pace of life is just perfect and it is amazing how people not only acknowledge each other (not very common in LA) but actually strike up conversations with each other. We met so many interesting great people on this trip and learned just where to go!

I used to think of vacation as a time to go all out and eat whatever I wanted...to throw the diet and fitness plan out the window.  But I found that by day two I would have no energy and felt overall pretty crappy. And who wants to feel like crap on their vacation?! Not me! So last year I started experimenting on what are the best traveling snacks! We still enjoy a lovely latte in the AM and Anthony enjoys the continental breakfast, special little sweet treats we find at local bakeries (if they cater to the GF&DF), and of course an over the top dinner! Packing snacks, breakfasts and lunches is not only great to give you more energy and nutrition but also save a ton of money....more $$ for shopping or fancy dinners out!

Yes this does require some planning and prep work but trust me it is worth it! Here is what I brought with us~

Drinks:

• 2 large bottles of water
• 2 gallon jugs of water
• 1 refillable water bottle
• 1 bottle of Champagne/Sparkling Wine

  

  Toast

• 1 bottle of red wine

Breakfasts:

• Fresh fruit...apples and bananas
• Homemade Granola
• Almond milk (love the Trader's boxed...no refrigeration needed until opened)
• Protein powder and shaker bottle

Snacks:

• Trail mix
• Pop chips
• Snack Bars- Luna, BeKind, Pure....
• Banana Chips
• Dried Fruit
• Cut up raw veggies and hummus

Lunches:

• Chickpea salad and Salami with mustard
• Quinoa Chicken Salad and Goat Chevre with Spicy Red Pepper Jam

Sweets:

• Chocolate covered almonds
• Chocolate Stuffed Raspberries

Recipes of Health and Deliciousness!

Homemade Granola:

Ingredients-

• 2 c Gluten Free Oats
• 1/2 c raw almonds
• 1/2 c raw walnuts
• 1/4 c sunflower seeds
• 1/4 c flax seeds
• 1/4 c dried cranberries
• 1/4 c yellow raisins
• 1/4 c shaved coconut flakes
• 1/4 c agave
• 2 tbsp grapeseeds oil
• 2 tsp cinnamon
• 2 tsp ginger

  

  Almond,, Walnuts, Sunflower Seeds, Yellow Raisins, Dried Cranberries, Coconut Flakes

  

  Flax Seeds, Grapeseed Oil, Agave, Cinnamon, Ginger

  1. Preheat oven to 325 degrees. Line a baking sheet with foil.
  2. In a large bowl mix oats, almonds, walnuts, sunflower seeds, flax seeds, and coconut flakes. In a small bowl mix grapeseed oil, agave, cinnamon, and ginger.
  3. Mix the liquid ingredients into the dry, thoroughly.
  4. Spread mixture thinly onto baking sheet.
  5. Bake for a total of 3o minutes, stirring every 10 minutes. Until golden brown.

     

     Dig in!

Chickpea Salad:

Ingredients-

• 1 can rinse and strained chickpeas
• 2 ripe avocados
• 1 c chopped cherry tomatoes
• 2 c chopped spinach
• 1 c chopped cucumber
• 4 stalks of diced green onion
• 1/3 c chopped cilantro
• black pepper
• pink sea salt
• 2 tsp dried basil
• 1 tbsp grapeseed oil

Lemon Basil Dressing-

• Juice 2 small lemons
• 1/3 c extra virgin olive oil
• 1 tbsp crushed garlic
• 2 tbsp dried basil
• black pepper (to taste)

Dressing Directions-

1. Mix all ingredients in a salad dressing shaker (If you don't have one get one!). You will use this for both salads!

Salad Directions-

1. Marinate chickpeas in black pepper, salt, basil and grapeseed oil for 2 plus hours (best overnight) in a large tupperware.
2. Mix all other ingredients into marinated chickpeas.
3. Top with lemon basil dressing. Mix and taste. Add more if desired.

   

   Chickpea Salad with Salami @ Tolosa Vineyard

   

   Best place to picnic among the vines!

Chocolate Stuffed Raspberries:

Ingredients-

• Clean and dried raspberries
• Trader Joe's Semi Sweet Vegan Chocolate Chips

Directions-

1. Stuff individual chocolate chips in the center of each raspberry. Enjoy :)

   

   Chocolate Stuffed Raspberries

Quinoa Chicken Salad:

Ingredients-

• 1 baked chicken breast, chopped and cooled
• 10-14 spears of asparagus, baked and cooled
• 1 c cooked quinoa, chilled and mixed with 1 tbsp grapeseed oil and 1 tsp dried basil
• 1/2 c chopped marinated artichoke hearts
• 1 chopped red bell pepper
• 1/3 c crumbled goat cheese
• 1/4 c chopped cilantro
• black pepper

Directions-

1. Mix all ingredients in a large tupperware.
2. Top with crushed black pepper and the lemon basil dressing. Mix. Taste. Add more if needed.

   

   Quinoa Chickpea Salad

   

   Quinoa Chicken Salad with Goat Chevre and Spicy Red Pepper Jam and Rice Crackers

   

   Some Fun at Mitchella Winery after lunch

   

   Breathtaking Backyard

Tips!

• Make and chop as much of this stuff before hand!
• Plan and plan...make it fun!
• Make dishes that you are proud to serve

Must Have Equipment-

• Cooler (for everything you are bringing on the trip)
• A good picnic basket/backpack complete with full set silverware and napkins
• Ask the hotel if you can get a fridge in the room...most have this available...you just need to ask
• Cutting board, wine opener, small sharp knife

Have fun! Enjoy yourself and Explore :)

We had such an incredible trip! Our healthy snacks made it easy for us to do as much as we did and feel as good as we did! Of course we loved our fancy dinner out, enjoying all the wine, amazing hot springs and some delicious desserts! The money we saved made a fun shopping trip on our way out in downtown SLO ;).

Til the next trip :)

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I am huge fan of comfort food during the chilly months of the year. I have found that most of the common comfort cuisine leaves me with a huge rock in my stomach and the feeling that I better hike 12 miles the following day just to attempt burning half the meal off. Can comfort food be made healthy or can healthy food be comforting? The chilly winter months and the desire to satisfy both my stomach and my pallet drove me to make this happen. And my vegan stuffed eggplant was born.

The first time I had stuffed eggplant was in college. My first few bites and I was in heaven. The delicious mixture of ground beef, marinara sauce, Italian seasoning, and mozzarella cheese gave my belly its winter time satisfaction.

I took those similar tastes and developed a vegan/vegetarian version that could take me on that same delicious experience but not leave me with a stomach ache and feelings of regret.

Ingredients:

• 1 jar marinara sauce
• 1 tbsp minced garlic
• 3-4 tbsp olive oil
• 1 tbsp dried basil
• 1 tbsp dried oregano
• Sea salt
• Black pepper
• 1 ½ c cooked lentils
• 1 lrg eggplant
• 1 ½ c chopped tomatoes
• 1 ½ c chopped broccoli
• 1 shallot; diced
• 1 c crumbled goat cheese/reduced fat shredded mozzarella/shredded vegan cheese

Directions:

1. Preheat oven or toaster oven to 375degrees.
2. In skillet heat, 2 tbsp olive oil, garlic, and shallot on medium until shallot has begun to soften (3-5mins).
3. Add in broccoli to the skillet, reduce heat to low.
4. While broccoli is cooking, core the eggplant. It is easiest to first slice off the ends, cut it in half length wise and using a small paring knife and spoon remove the inside of the eggplant. Chop the eggplant meat.
5. Add tomatoes, eggplant meat, basil and oregano to the skillet. Mix thoroughly. Cover and cook 5-10 minutes, until broccoli and eggplant meat have cooked down.
6. Add in lentils and sauce cover and simmer for 10 minutes.
7. Cover a baking sheet with foil. Drizzle 1 tbsp of olive oil onto the pan and 1 tbsp in the shells of the eggplant. Sprinkle crack black pepper and sea salt in the eggplant shells.
8. Take the prepared filling and stuff the eggplant shells.
9. Cover loosely and cook 30 minutes.
10. Increase the heat to 400, remove the foil and layer each eggplant half with cheese of choice (you can also skip the cheese; just as yummy!) cook for 10-15 minutes or until cheese is melted and eggplant shell has begun to soften.
11. Remove from oven and let cool for 5 minutes.
12. Serve and enjoy!!

This recipe is success of my quest to keep food experiences delicious and comforting but still healthy

Check out more @: NoStove.NoOven.NoProblem.

http://nostovenoovennoproblem.wordpress.com/2012/06/04/squash-lentil-tacos/

Finally a evening Anthony and I were finally both home! What does this mean? Cooking lesson 1 for Anthony. Tonight squash lentil tacos with some homemade guac! Gluten free, dairy free and vegan! Yumminess!

Time: 40 minutes

Serves: 4 (great for leftovers!)

Ingredients:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 3 mini portabella mushrooms, chopped
• 1 shallot, diced
• 1 c cooked lentils (Trader Joe's)
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tbsp parsley
• 4 tbsp coconut oil
• 1 jar Trader Joe's salsa
• 3 avocados
• 1 chopped roma tomato
• 1 tsp dried garlic
• 3 green onions, chopped
• 1/2 lemon, juiced
• 1 package of Trader Joe's corn tortillas

Directions:

1. Heat coconut oil, minced garlic, and shallot on medium high for 2 minutes.
2. Add chopped squash. Mix thoroughly. Cook 2-4 minutes.
3. Add chopped red bell pepper and mushrooms. Cook 2-4 minutes.
4. Add lentils, 1/4 c salsa, chili powder and parsley. Mix thouroughly and reduce heat to low. Cover and cook for an additional 10 minutes.
5. Start guac. In a medium sized bowl mix chopped avocado, tomatoes, green onion, garlic, and lemon juice. Mash and mix!
6. Heat tortillas in toaster oven or keep room temp. Fill with delicious juicy squash lentil filling! Top with guac and salsa! And Enjoy!

Great thing about these tacos! You can have them for lunch the next day or have a taco bowl and skip the tortilla!

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A few weekends ago Anthony and I ventured over to the home of a few of our favorite people, Vanessa and Sean Ginn. Vanessa and Sean just completed their first home in Sherman Oaks, which has these fab kitchen I love to make a mess in!

That Friday night it was my turn to cook for the group and I choose a new one…Chicken Veggie Gluten Free Pasta. Delish!

Serves: 6 people (great for leftovers)

Time: 45 minutes

Ingredients:

• 2 large yellow squash; sliced
• 2 c broccoli; chopped coarsely
• 2 c cherry tomatoes; chopped coarsely
• 1 bag gluten free pasta (I choose Fiorentini Gluten Free Corn Pasta straight from Italy)
• 1/3 c + 2 tbsp olive oil
• 2 shallots; chopped
• 1 large lemon; juiced
• 2 tbsp minced garlic
• 2 tbsp dried basil
• 1 tbsp crushed red pepper
• 3-4 chicken breasts; chopped, approximately 1/2” cubes

Directions:

1. In a large pot bring water to boil. Once boiling add pasta. Cook according to directions on package.
2. In one fry pan heat 1/3 c olive oil, garlic, and shallots to medium for 3 minutes.
3. In another pan, heat 2 tbsp olive oil on medium until oil is warm. Add chicken.
4. Add broccoli and yellow squash to first pan. Mix thoroughly. Cook for minutes
5. In second pan toss the chicken to get an even brown.
6. In first pan, add chopped tomatoes. Cook for 3-5 minutes stirring occasionally.
7. Add the chicken to the first pan with basil, lemon juice, and red bell pepper. Cover and reduce to medium low. Cook for an additional 10 minutes.
8. Once pasta is finished. Stain.
9. Plate pasta and top with chicken veggie mix.

This dish was so good that the guys were fighting over the leftovers. Let’s just say this evening there were no doggie bags!

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This fish is actually new to me but I absolutely love it! Artic Char is a cold water fish related to salmon and trout. I found this mystery in Trader Joe’s earlier this month and just had to try it! I found it to be much more light and flaky than my favorite fish, Salmon. Artic Char also has a more mild taste…perfect for those with sensitive fish taste buds.

This recipe is very simple and full of healthy vitamins, minerals and protein. This also serves as Anthony’s second cooking lesson and he did great with my instruction :).

Time: 20-25 minutes

Serves: 2-3

Ingredients:

• ½- ¾ pound Artic Char
• 1 c 15min Trader Joe’s Brown Rice
• 2 c broccoli florets
• 2 tbsp minced garlic
• 1 tsp dill
• 1 tbsp capers
• 1 tsp basil
• 1 tbsp grapeseed oil
• 1 lemon, juiced

Directions:

1. Pre-heat toaster oven to 400 degrees
2. In the rice cooker/steamer, place 1 cup Trader Joe’s 15 min brown rice, 2 cups water and 1 tbsp minced garlic …. The broccoli florets in the steamer section.
3. Line the baking pan with foil. Rinse the fish and pat dry.
4. Place fish on foil lined baking sheet. Top with garlic, dill, capers and juice of ½ the lemon.
5. Once oven is preheated (about 10mins) place fish in. Cook fish for approximately 8-10 minutes.
6. When rice is complete (rice cooker button should pop from cook to warm or once all water has evaporated) stir in basil and grapeseed oil.
7. Plate fish, rice, and broccoli. Broccoli is great with a little Smart/Earth Balance. And I love a little fresh squeezed lemon on my fish.
8. Enjoy!

http://nostovenoovennoproblem.wordpress.com/2012/05/30/friends-food-and-the-outdoors/

Need I say more?

My three favorite things in the world...food, friends, and the outdoors! This past weekend Anthony and I joined our landlord and some friends to celebrate a birthday at Malibu Wines, yes my fourth fav! ;) This place is a wonderful location for a picnic like this because of the great live music and gorgeous grounds!

We had a fabulous time and were about to enjoy some incredible bites! Each of the individuals whom joined us brought a dish from their unique culture. We savored: El Salvadorian Guac, Italian Crab Pesto Pasta Salad, Asian shrimp and beef spring rolls, Spanish Fruit Salad, European Prosciutto Wrapped Asparagus, and our American Mixed Green Salad & Goat Chevre with Peach Red Chili Jam. Much better than any restaurant could offer!

This Goat Chevre is one of my favorite simple appetizers! Trader Joe's has this incredible three pack. Offering plain, red pepper, and fresh herb seasoned cheese. I enjoy paring these with some of Trader's Savory Rice Crackers! Place the cheeses out on a nice board. Top the plain with some spicy Peach Red Chili Jam (available at Whole Foods) and you have some deliciousness!

I also threw together a hearty green salad. A nice salad complete with spinach, arugula, red bell pepper, green onion, avocado, marinated artichoke hearts, cucumber, topped with a little goat feta and tossed with my homemade lemon vinaigrette dressing! Simple healthy, and delicious!

And who doesn't love ending the delicious chilly afternoon with a glass of wine by fire?? I love Malibu Wines. It is the perfect place for a great picnic!

I have often run into this issue…only one burner but multiple needed for the fancy creation in my head. The trick?  Always cook the starch first and then the saucey veggies. Once cooking is complete place edibles into a Tupperware and into the micro for insulation.

This gluten free vegan pasta creation is one of our new favorites for our Sunday Italian nights! This recipe does take some time due to the single burner. So we like to crack a bottle of vino and set out this delish goat cheese blueberry appetizer (goat chevre topped with blueberry preserves served with some savory rice crackers).

Why I love this dish:

• Tastes like comfort food!
• Low in calories and fat
• High in vitamins and minerals
• Great for lunch the next day...I love dishes that make enough and tastes amazing enough to have the next day...saves on time
• Wonderful for family gatherings....the best part...they won't even know it's good for them!
• The multi-colors are visually stimulating!

Cooking Time: 45mins-1 Hour

Serves: 4 (Great for lunch leftovers)

Ingredients:

• ½ bag of white or brown rice pasta (my fav Tinkyada)
• 2 c sliced zucchini squash
• 2 c sliced yellow squash
• 1 c chopped mushrooms
• 2 c spinach leaves
• 1 chopped shallot
• 2 c cherry tomatoes (cut in half)
• 3 tbsp olive oil
• 2 tbsp basil
• 1 tbsp minced garlic
• Juice of 1 lemon
• Fresh crushed black pepper

Directions:

1. Bring a large pot of water to a boil and start your pasta. Prep all other ingredients while pasta cooks.
2. Once pasta is complete strain. (HINT: for white rice pasta rinse in cold water to prevent sticking). Set to the side.
3. In a fry pan heat olive oil, garlic, basil, and shallots to medium. Simmer for 3-5 minutes.
4. Add yellow squash and zucchini to the yummy sauce mixture! Stir thoroughly. Cook for 5 minutes.
5. Add mushrooms. Cover and reduce heat to low. Cook for an additional 5 minutes.
6. Stir the mixture and add the final ingredients: tomatoes, spinach, lemon juice, and black pepper. Cover and let simmer 5-10 minutes until spinach has wilted.
7. Plate the pasta and top with the sauce. Finish with a bit of crushed red pepper. Enjoy!

Sunday night can meet some of us with sadness as we leave the weekend and progress into the hectic work week. So why not end a great weekend in a very delectable way?? This is probably my new fav tasty treat....move over DD Rees!

Why I love this??

• Tastes sinful
• Gluten Free
• Dairy Free
• Mini size makes me not feel so guilty
• Easy!! and Fast!
• Great for get togethers! Each guest can put their choice of ice cream in the middle

Serves: makes 3-4 sandwiches

How to?

1. Follow the Gluten Free Dairy Free cookie recipe found in Rainy Day Treat for the delicious cookies. HERE
2. Once the cookies have cooled select your favorite cream...mine? Coconut Bliss Naked Almond Fudge! Place 2 tbsp of cream on one cookie, shaping with your hands to fit the size of the cookie. Place another cookie on top!
3. Enjoy!!

It's Wednesday, officially the middle of the week! One thing that helps me conquer the later half of a crazy busy week is to tantalize my taste-buds. Yes I am still like a little kid waiting for that sweet treat after a job well done :). And yes during the week I would absolutely love to run to my fav restaurant for a hearty meal but realistically that is not a healthy ritual for my wallet or my waistline. But as always I am determined to have my cake and eat it too!

This is one of my favorite simply delicious lunches at home or on the go (I am usually the later...gotta love a good lunch box!).

Serves: 1

Time: 15 mins

Why I love this dish:

• tasty
• cheap
• travels great!
• high in nutrition
• simple
• restaurant quality

Ingredients:

• 2 c arugula
• 1 tbsp crumbled goat cheese
• 1 sliced beet (Trader Joe's pre-cooked...check the refrigerated section)
• 1/4 toasted walnuts (or raw)
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• fresh crushed black pepper

Directions:

1. If you would like the walnuts toasted. Sometimes I am in my 5 min lunch rush and I just throw them in raw. Preheat oven to 350 degrees.
2. Spread walnuts onto a lined baking sheet. Bake for 8 minutes.
3. Allow walnuts to cool.
4. Layer arugula, beets, walnuts, and goat cheese. Drizzle the balsamic and olive oil onto the salad. Top with fresh crushed black pepper.

Nutritionally Dense?:

• Arugula- high in fiber, B6, A, C, K, Folate, Calcium, Iron, Magnesium, Potassium, and low in calories and fat
• Walnuts- high in protein, calcium, omega-3 and iron
• Goat Cheese- high in calcium, protein, and A
• Beets- high in fiber, C, Potassium, Folate, and Iron

NoStove.NoOven.NoProblem

My all time favorite breakfast, snack, and even dessert is granola! However the store-bought stuff can be loaded with sugar or cost 'an arm and a leg' so I usually make my own. However with our current lack of a large oven my granola cravings have not been fulfilled :(.

Last night after a long night of training I decided to figure out a way to make RAW SUNKISSED GRANOLA! And its even good without the sun for those impatient ones (ME ;0)!

Why I love this recipe:

• Super duper healthy!
• Full of fiber
• Full of flavor
• Can be used as a snack, a topping, or a cereal!
• And the prep fits into my crazy hectic schedule!

Time: 15 minutes to prep, 30 minutes to fridge soak, 3 or more hours of refrigeration (I recommend over night), and optional 1-2 hours in the glorious sun!

Serves: 4 people

Ingredients:

• 1/3 c coarsely chopped almonds
• 1/4 c chopped prunes
• 1/2 c chopped dates
• 1/4 c chopped walnuts
• 3/4 c gluten-free rolled oats
• 1 tsp ginger
• 1 tsp cinnamon
• 3 tsp vanilla
• 1 1/2 tbsp honey
• 2 tsp grapeseed oil

Directions:

1. Place the chopped almonds, prunes and dates in individual dishes. Place 1 tsp vanilla in with the almonds. Fill each dish with water so that the items are covered. Refrigerate for 3 minutes.
2. In a mixing bowl combing rolled oats, walnuts, ginger, and cinnamon. Mix throughly.
3. Drain the almonds, prunes, and dates. Add into mixing bowl.
4. Add the vanilla, honey, and grapseed oil to the mixture. Stir throughly.
5. Place mixture in a Pyrex dish (if you are sophisticated) or in a Tupperware (my ghetto fab way). Pat the mixture down so that it is flat and even.
6. Refrigerate for at least 3 hours, my way: overnight it!
7. Enjoy now or for some extra crispness dumb the refrigerated granola onto a plate and bake in the sun for 1-2 hours. WATCH FOR BIRDS AND BUGS THIS STUFF GIVES OFF SOME YUMMY SCENTS!
8. Enjoy the amazingness of fresh raw ingredients!

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Mother's Day! A wonderful time to stop and really show mom how much you appreciate her.

My mom, Karen, is absolutely amazing! She has always stood by me and never once judged. She has always picked me up and dusted me off after my many mistakes in my life. She is absolutely my best friend. My mom is one of the individuals that first introduced me to cooking. Even at a young age she kept me involved. She showed me how important it was to eat healthy and be creative with your food!

This Mother's Day I started off taking my mom and one of my incredible clients on a nice walk to get some delicious coffee. Then it was back to the house to make this delicious salad. This salad is great for this spring time heat wave, high in protein, and yummy enough to keep you coming back for seconds or maybe thirds!

Serves: 4-6 people (great for left overs the next day!)

Time: 20 minutes

Salad Ingredients:

• 5 c spinach leaves
• 1 c chopped marinated artichoke hearts
• 1 1/2 c chopped cherry tomatoes
• 1 c chopped celery
• 1 1/2 c chopped cucumber
• 1 chopped yellow bell pepper
• 2 cans of tuna; drained
• 2 avocados chopped
• crushed black pepper

Salad Dressing Ingredients:

• 1/2 c olive oil
• 1/2 c balsamic vinegar
• 2 lemons, juiced
• 1-2 tsp black pepper
• 2 tsp spicy mustard
• 2 tsp minced garlic

Directions:

1. In a large bowl combine spinach lettuce, celery, cucumbers, tomatoes, bell pepper, artichoke hearts, and tuna. Top with avocados and black pepper.
2. For dressing combine olive oil, balsamic, lemon juice, black pepper, mustard, and minced garlic in a salad dressing bottle or Tupperware.
3. Serve it up!

My absolute favorite way to make salmon is in the oven. Salmon is a delicate fish that needs some oven bakin’ TLC…not like most white fish or tuna which can just be seared.

Why I love this dish?

• Super duper healthy
• Easy
• Takes about 25 minutes from fridge to plate

Serves: 2

Ingredients:

• Fresh fillet Atlantic Salmon
• 1 tbsp olive oil
• 1 tbsp capers
• 1 tsp dill
• 1 tsp garlic powder
• A good handful of cleaned green beans
• 1 c Trader Joe’s 15 minute brown rice
• 1 tsp grapeseed oil
• 1 tsp basil
• Juice ½ lemon
• Fresh black pepper

Directions:

1. Preheat toaster oven to 350 degrees. Rinse salmon and pat dry. Place on foil lined baking sheet. Season salmon with olive oil, garlic, dill, and top with capers.
2. In the rice cooker/steamer place rice along with two cups of water and green beans in the steamer basket. Cook for 15 minutes.
3. Place seasoned fish in toaster oven, cook 12-18 minutes depending on thickness of fish.
4. Once rice is complete remove from steamer and mix in grapeseed oil and basil.
5. Once fully cooked remove salmon from the oven top with fresh lemon juice.
6. Serve salmon, rice, and green beans.

MORE RECIPES? CLICK HERE

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This warm spring weather reminds me of my dad’s amazing BBQ’d dinners. One of my favorite BBQ’d side dishes, which often times turned into my main dish, were his BBQ’d portabella mushrooms. As always I was not going to let this no stove, no oven, and no BBQ living situation stop my cravings! So I created a stuffed portabella mushroom that can be made using the hot plate and toaster oven. With the small cooking area I really focused on making this stuffed mushroom a complete meal. And man did it come out soooo good and hearty! Even Anthony, Mr. Anti-Mushroom, loved it!

Serves: 2

Time:  1 hr

Ingredients:

• 1 ½ tbsp coconut oil
• 2 tsp garlic
• 2 tsp basil
• 1 tsp paprika
• 1 yellow squash, chopped
• 1 c sliced yellow and red cherry tomatoes
• 1 diced shallot
• ½ c prepared lentils (Trader Joe’s)
• ½ c cooked quinoa or brown rice
• 2 c spinach leaves
• 1 lemon, juice
• 2 portabella mushrooms, remove stalks and chop
• 2 tsp olive oil
• 2 tsp dried Italian seasoning
• 2 tbsp goat cheese

Directions:

1. Preheat toaster oven to 375 degrees.
2. Heat a fry pan to medium and add coconut oil, garlic, and shallots. Cook for 2 minutes.
3. Add squash and mushroom stalks to mixture and cook for 5 minutes. Stirring occasionally.
4. Add lentils, quinoa/rice, tomatoes, basil, and paprika to fry pan. Cook an additional 5 minutes.
5. Season the cleaned portabellas with olive oil and Italian seasoning.
6. Add spinach leaves and lemon juice to fry pan. Cook 2-5 minutes until spinach has wilted.
7. Stuff mushrooms with completed stuffing. Top with goat cheese.
8. Cook mushrooms for 20-25 minutes until goat cheese is melted and mushroom caps are cooked.

This flavorful creation is one that you will want not only for dinners but also can be used for appetizers using the mini portabella mushrooms! Skip the goat cheese and you have a vegan meal!

Spring is in the air, the evenings are brighter longer, and the air is fresh and crisp. Dust off that winter-stored BBQ and get grillin'! BBQin is a great way to infuse meat and veggies with deliciousness and to allow fat to drip off the meat.

My new favorite protein source is the buffalo burger. Buffalo is very lean and high in protein! 4oz of buffalo weighs in at 126 calories, 19 calories from fat and 24.5 grams of protein!! Buffalo meat is also a great source of B12, B6, potassium, iron, zinc, copper and selenium. I get my grass fed and hormone free buffalo at Whole Foods; $10 for 16 oz, that's 4 burgers!

Here's my recipe for these yummy treats-

Serves: 4

Time: 15-20mins

Ingredients:

• 1 package of grass fed hormone free ground buffalo (16 oz)
• 1 red bell pepper, diced
• 1 medium red onion, diced
• 1 tbsp minced garlic

Directions:

1. Heat up the grill or if your grill-less like me a fry      pan on the hot plate to medium high (if using the pan coat with a bit of      olive oil).
2. In a mixing bowl combine the meat, bell pepper, red      onion, and garlic.
3. Cook the burgers completely (about 5 mins per side).      You don't want any rare burgers...ground beef is different than a steak,      burger meat comes into contact with metal...metal that can carry bacteria!
4. Serve the burger on a healthy bed of mixed greens, top      with tomato avocado and ketchup...or if you need the man burger place      between two slices of whole grain bread, a bun, or gluten free options.

Anthony and I decided to make this into a romantic evening. I mean why not it looks and tastes like fine dining! I served our burgers with a fresh beet walnut salad, Trader Joe's sweet potato fries and a nice bottle of wine. A really nice evening created in less than an hour and much more affordable than a night on the town!

NoStove.NoOven.NoProblem

Cinco De Mayo is one filled with fun, drinks, and usually pretty heavy food. My absolute favorite snack...chips, salsa, and guac! I swear I can eat the stuff by the pounds! Add in a few margaritas and diet disaster has occurred! So what to do? Make something super yummy to share the clan that will help fill in the chip room in the belly!

Anthony and I made one of our favorite Mexican Salads to share with the clan in Ontario this past weekend!

Why I love:

• Travels well
• Everyone one...kids and adults alike love this salad
• Simple
• Requires zero cooking
• Easy to make for 2 or 12!
• Full of pretty colors
• Full of vitamins, minerals, and fiber
• Flavor bursting!

Serves: 10-12

Time: 20 mins

Ingredients:

• 6 c raw spinach
• 4 c arugula
• 1 c fresh cilantro leaves
• 1 can rinsed black beans
• 1 chopped red bell pepper
• 4-5 sticks green onion, chopped
• 1 cup chopped cucumber
• 4-5 celery stocks, chopped
• 1 c chopped cherry tomatoes
• 1 package of Trader Joes frozen brown rice; cooked and cooled
• 2 tsp grapeseed oil
• 1 tsp basil
• 1 tsp garlic
• 1 tsp chili powder
• 1/2 c crumbled goat cheese
• 2 avocados
• 1 jar of salsa

Ingredients for Dressing:

• 1 lemon, juice
• 1 tbsp spicy brown mustard
• crushed black pepper
• 1/2 c olive oil
• 1/2 c white balsamic vinegar

Directions:

1. Start the rice. Cook the Trader Joe's frozen rice. Place in a bowl. Mix in garlic, basil, and grapeseed oil. Place in the fridge.
2. The Dressing. In a Tupperware or salad dressing bottle mix the lemon juice, mustard, olive oil, balsamic vinegar, and black pepper. Shake well.
3. In a large salad bowl layer spinach leave, arugula, celery, green onion, tomatoes, cucumber, red bell pepper, goat cheese and cilantro. Top with chili powder. If you are traveling with this I recommend bringing the avocados and chopping them on site.
4. Set out the salad with dressing and salsa on the side. The combo of the lemon mustard vinaigrette and salsa is pretty fab. But let the guests decide!

NoStove.NoOven.NoProblem

So it's Wednesday, hump day and I often find myself dreaming of past mini vacations. Today one of our recent vacations came into my daydream...our trip to San Luis Obispo! One of my favorite parts of this trip was our yummy picnic wine tasting; healthy amazing food, great Chardonnay, amazing vineyard scenery, and the beautiful Central California sunshine I mean it's pretty much my idea of heaven.

Edna Valley is such a blissful place. I mean I may be a bit biased since I lived up here for four years while I attended Cal Poly SLO but you have to be crazy not to fall quickly into love with this amazing place.

On our vacations I pack us healthy stuff for breakfast, snacks, and lunches...this not only saves you money but also saves your waistline. For this picnic I pulled out all stops packing some of our favorite treats!

• Fresh grapes
• Fresh strawberries
• Goat Chevre topped with Wild Maine Blueberry Jam served with rice crackers
• Quick and easy salad in the Tupperware bowls: spinach lettuce, sliced cherry tomatoes, chopped green onion, a splash of crumbled feta and a dash of black pepper served up with some olive oil and balsamic!
• And for Anthony (the every growing boy) a simple turkey sandwich: whole grain bread, fresh oven roasted turkey breast, spinach lettuce. sliced tomatoes and our (yes I had to have a bite) fav raspberry honey mustard
• Of course a big bottle of H2O

What's great about this vineyard picnic? You can pick your fresh bottle to go along with your meal during your wine tasting. Chamisal is such a homey vineyard. They brought out our Chard in a wine cooler and a few glasses (less to pack).

So sit back relax and take some time to enjoy the wine, company, and delectable picnic....it's truly heaven!

Okay daydreaming stops! Back to work time but with a joyous smile on my face!