Blog 2.0

mmmm....nothing I love more than a juicy sandwich :). When I first went gluten free I thought I may never be able to enjoy one of these again :(. I tried a variety of gluten free breads and most were solid as a brick and very crumbly. A juicy sandwich on this bread soon turned into a fork and knife ordeal...most definitely not my definition of a sandwich! And then I found Udi...Udi's Whole Grain Gluten Free bread is by far my favorite, it just MUST be toasted first! With Udi my sandwich dreams have now become a reality!

In desperate need of a quick and healthy dinner one night I stumbled upon this delicious sandwich idea. The first time I had a fried egg sandwich was in college up at my girlfriend's cabin...it was after a night of way too much Jose and not nearly enough agua. ;) This sandwich by far saved my flipping stomach. From that moment the fried egg sandwich and I became the best of friends :).

This healthy juicy-ness is also super easy! Try it for dinner tonight or even breakfast in the AM!

Ingredients (serves 2):

• 1 shallot, diced
• 2 tbsp grapeseed oil
• 1 tbsp basil
• 1 tbsp garlic
• 1 c mushrooms, sliced
• 1 red bell pepper, sliced into spears
• 3 c spinach
• 2 tsp white balsamic vinegar
• 2-4 eggs (depending on how many eggs per sandwich you would like; I stick with 1 for, 2 for Anthony)
• 4 sliced Udi's Gluten Free Whole Grain bread
• 2 tbsp crumbled goat cheese
• 4 basil leaves
• 2 tsp spicy brown mustard

Directions:

1. In a large skillet bring 1 tbsp grapeseed oil, basil, and garlic to medium heat. Add diced shallot. Mix and cook until shallot has softened, about 3-5 minutes.
2. Mix in mushrooms and bell pepper. Cook for another 3-5 minutes until mushrooms and peppers have begun to soften, stirring thoroughly.
3. Add in spinach. Cover and cook 3-5 minutes until spinach has begun to wilt. Once spinach has begun to wilt, uncover and add white balsamic vinegar. Allow the vinegar to steam off. Leaving veggies with a hint of sweetness! (about 2 minutes) Remove veggies from fry pan and place in a Tupperware, close to keep hot.
4. Coat the fry pan with remaining grapeseed oil. Crack eggs into the pan (leaving enough room so that they do not leak into one another). This is also a great time to start your toast! Once eggs have begun to bubble, break the yoke with a spatula and then flip the egg. Cook egg thoroughly until it is as stable as a pancake :) and can be easily removed from the pan.
5. Once toast as popped spread one piece with brown mustard. Place egg (or 2 eggs) on this piece, top with fresh basil leaves and goat cheese. Place veggies on other slice of bread. Quick smash the two together and you have deliciousness!

Simple. Juicy. Delicious. Healthy.

Find more @

NoStove.NoOven.NoProblem.

NoStove.NoOven.NoProblem

So most of my recipes are centered around quick and easy. Yes life tends to minimize the time we get to spend in the kitchen and it is so important to have those quick and easy healthfull recipes. But every once in awhile I like to put on some music and get lost in my cooking. There is something very therapeutic that comes along with using creative taste-buds in the kitchen. And the appreciation from those whom partake is something I will never complain about!

This recipe, Stuffed Squash and Lemon Chicken was born on one of those stress packed days that I just needed my solo cooking therapy. And excitingly it turned out incredibly tasty!

Serves: 4

Time: 1-1.5 hours

Why I love this:

• Complex flavors
• Filling like you just consumed beef stuffed squash
• The silence you will find from your consumers as they chow down on HEALTH!

Ingredients:

• 2 yellow squash, cut in half length wise
• 2 zucchini squash, cut in half length wise
• 1 chopped shallot
• 1 ½ c chopped mushrooms
• ½ c lentils
• 1 ½ c raw spinach leaves
• 2 tbsp herbed chevre goat cheese
• 4 chicken breasts or 8 chicken tenderloins
• 1 tbsp minced garlic
• 2 tbsp coconut oil
• 1 tbsp grapeseed oil
• 1 tsp paprika
• 3 tsp dried basil
• Crushed black pepper
• 2 tsp granulated garlic
• Juice 1 lemon
• 1 tbsp olive oil

Directions:

1. Rinse chicken breast. Place chicken in bowl or Tupperware. Marinate chicken with 2 tsp granulated garlic, 2 tsp basil, lemon juice, and 1 tbsp olive oil.
2. Heat a fry pan to medium. Add minced garlic, shallots, and coconut oil. Cook down for 3 minutes.
3. Begin to core the squash so that you make little boats. Place the meat to the side.
4. Preheat oven to 375 degrees.
5. Add mushrooms, black pepper, and grapeseed oil. Cook for another 3 minutes.
6. Chop the squash meat. Add to the fry pan with paprika. Mix thoroughly and cook for 5 minutes.
7. Add the lentils and spinach leaves, reduce heat to low and allow mix to simmer for 5-7 minutes.
8. Fill the boats with the freshly made filling. Top with crumbled goat cheese.
9. Place in oven for 20 minutes.
10. 10 minutes after the squash has started heat the fry pan to medium low. Once pan is heated place your chicken breast in pan. Flip every 5 minutes for 15-20 minutes depending on thickness.
11. Once squash has completed 20 minutes of cooking, increase heat to 425 for another 5-10minutes. Squash is done with the shell is slightly soft and cheese is a light brown.
12. Serve up your chicken breast and gorgeous stuffed squash!

Now I love this recipe when cooking for a little Friday night gathering for one of our double dates or just for us! The leftovers and wonderful!

Enjoy some kitchen therapy too!

Water...one of the healthiest things that you can give yourself. Whether you are trying to loose weight, looking for more energy, healthier skin, or healthier internal organs you need to pay attention to your water intake!

What is the first thing you do when you wake up? Turn on the coffee pot? Reach for a 5 Hour Energy? STOP and reach for 2 8-oz glasses of water! Your body is working so hard all night long repairing cells, restoring the body's internal functions, and detoxing. These all take so much energy and you got it...WATER!

So what is the water challenge?? Start your day chugging down at least two glasses of water before eating breakfast or reaching for the caffeine! Can you do it?

Get more Tips @

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!

www.yourpristineperformance.blogspot.com

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!

http://nostovenoovennoproblem.wordpress.com/

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

Welcome dear Artists!!! About today? I am rehearsing and creating a new piece in the air.... Grateful to be an Artist and live from my artistry!!  invite you to share my vision of beauty, art and entertainment by coming to my show " L effleur des Sens" This Sunday and Monday...visit www.leffleurdessens.com and book your ticket through "showtime".

http://nostovenoovennoproblem.wordpress.com/

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!

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

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!

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.

NoStove.NoOven.NoProblem

I love Mexican food but hate the bloat I'm left with after. This weekend with the help of my picky taste buds I created this Black Bean Quinoa Goodness; high in fiber, protein and packed with an amazing nutritional punch!

Servers: 4 GREAT FOR LUNCH NEXT DAY!

Time: 30-40mins

Ingredients:

• 1 c cooked quinoa
• 1 can low sodium black beans
• 1 chopped red bell pepper
• 2 c chopped broccoli
• 1 c sliced mushrooms
• 2 c raw spinach leaves
• 1 diced shallot
• 1 tbsp goat feta
• 1 avocado
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tbsp dried chives
• 1 jar salsa

Directions:

1. In a rice cooker start the quinoa (1/2 c quinoa to 1 c water).
2. Heat the fry pan to medium, add olive oil, shallots and broccoli. Cook for five minutes stirring occasionally.
3. Add bell pepper, mushrooms, chives and chili powder cook down for another five minutes.
4. Quinoa should be complete. Check and see if all water is evaporated; if so unplug rice cooker and uncover.
5. Add spinach, quinoa and black beans to the fry pan. Stir until evenly mixed. Cover and reduce to a simmer. Simmer for 5-10 minutes until spinach has wilted.
6. Serve the delish mix with salsa, feta cheese, and avocado...yum yum delish!

Do what you love and you never work a day in your life!

Directions:

1. In a large skillet, heat olive oil, onion, and garlic on medium high for 3-5 minutes.
2. Add squash, bell pepper, and chili powder stirring occasionally for approximately 5 minutes.
3. Add black beans and ¼ c salsa; reduce to medium low and cook for another 5 minutes.
4. Add spinach; stir in once wilted.
5. Serve taco filling in individual corn tortillas and top with avocado, cilantro and salsa.

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:

www.nostovenoovennoproblem.wordpress.com

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!!