Archive for ‘Healthy Comforts’

January 30, 2014

10 Easy Homemade Soups

January 9, 2014

Mushrooms with Poached Eggs and Crusty Bread

Before we get started, it is important to learn how to poach an egg. I had to learn a year or two back, and I cannot go back to ife before I knew how to do such a fabulous thing like poaching eggs. So live a full, complete life and learn this necessary life skill my friends, I implore you! – – How to Poach an Egg from the Kitchn

There are not many things in life I enjoy more than a poached egg, bread and mushrooms. The earthy and simple flavors of this vegetable adds to a simple. balanced, perfect breakfast. I am such a fan of breakfasts that I would eat this dish anytime and for any meal. The crustier the  bread, the better in this situation. The nooks and crannies of it will absorb the sauce of the paoched egg, and it will be a flavor explosion in your mouth.

Serves 2

Ingredients

2 cups mushrooms, washed, rubbed dry and chopped, sauteed in olive oil for 5-8 minutes on medium heat until soft, with a couple teaspoons of olive oil

2 tablespoons scallions, chopped

1 teaspoon of fresh herbs of your liking, chopped

4 eggs, poached

1/4-1/2 a crusty loaf of french bread, as desired

Directions

Toast your bread if desired. Set some butter out on the table. Use the nice plates. Top sauteed mushrooms with scallions. fresh herbs of your liking, and salt and pepper. Place mushrooms on french bread slices and top with poached egg. Use a fork or your fingers and devour. The simple flavors of this dish are immensely satisfying.

 

xx

R

 

 

January 7, 2014

Lentil and Brown Rice Bowl

A perfect little bowl of comfort for those winter weeks where getting out of bed is a feat. This is going to be my lunch for the week and it was perfect to relax to this weekend while Sex and the City was playing in the background. A little alone time can be really refreshing. This is one of those bowls that is easy to make a big batch of for lunches throughout the week and  is a perfect balance of carbs, protein, healthy fats (we are going to top with some avocado) and greens. This dish reminds me of a macrobiotic bowl and has many of the components of one.

Ingredients

1 cup cooked brown rice, cooked in broth if you want more flavor (I used veggie)

1/2 cup cooked red organic lentils, cooked in broth if you want more flavor

1/2 cup mushrooms, chopped

1/2 cup tofu, firm, chopped into cubes

1 tablespoon olive oil

1/2 teaspoon red pepper flakes

1 teaspoon minced garlic

1/4 avocado, sliced

1/2 cup baby spinach leaves

Freshly cracked black pepper if desired and/or soy sauce, liquid aminos, or tamari

Directions

Saute your tofu cut into cubes and mushrooms in a pan on medium heat. Season with red pepper flakes if desired and garlic. Cook until garlic is transculent and mushrooms are browned, and tofu is crisped on sides. Mix mixture with brown rice and lentils. Top with freshly cracked black pepper, soy sauce and baby spinach leaves. Top with avocado for some great heart healthy fats!

 

xx

Reth

P.S. This lunch or dinner reheats excellently and has even more flavor the longer it sits in the fridge so I have been making a huge batch and then taking a cup or two cups to work each day and topping it with fresh greens and avocado.

 

December 20, 2013

Baked Eggs on Gruyere Toast with Scallions and Black Pepper

This can be a beautiful, simple breakfast or brunch, dinner, or lunch. I love eggs. I love how they make just about anything a meal. This is best served on unevenly sliced, imperfectly perfect slices of sourdough or a nice, hearty artisan loaf. Since this dish is baked, it is easy to serve a large crowd (brunch party anyone?). This recipe will serve four people or two very hungry people.

Ingredients

4 slices sourdough bread, or artisan loaf of your choice (this dish would work with any kind of sliced bread)

4 eggs

4 slices of thinly sliced gruyere or any choice of choice (but the flavors of this combination are spectacular)

1 tablespoon of chopped scallions

Black pepper, as desired

Directions

Preheat your oven to 350 degrees. In a baking pan or dish, spray with PAM or cooking spray (I used coconut oil spray from Trader Joe’s but butter or olive oil would also work). Layer the sliced bread on the pan and top with the cheese and one egg per slice of bread. Let the toasts bake for 15-20 minutes until the whites are cooked and the yolk is baked to perfection (which means nice and runny to me but feel free to cook it to your liking). The eggs can also be poached and then placed on the toasts but I haven’t figured out the prettiest poaching method yet!

 

Enjoy!

Top with scallion and black pepper to your liking.

 

xx

RE

December 12, 2013

Everytime you eat

September 17, 2013

Kale Chips with Crisped Parmesan

I have been on a kale chip craze this week and experimenting with new flavors. What kind of kale chips do you guys usually make?

Ingredients

4-5 cups kale, chopped, tough stems removed, washed, and dried

1/4 cup shaved parmesan

Salt, as desired, optional since parmesan is salty

Pepper, as desired

Coconut oil spray, coconut oil, or olive oil

Directions

Preheat oven to 350 degrees. Spray pan with oil of choice and spread kale in a thin layer on top. Top with more sprays of coconut or olive oil and salt and pepper as desired. After 10 minutes of baking, top with parmesan cheese and bake for a couple more minutes until cheese is melted and crispy.

 

xx

R

 

July 11, 2013

July 1, 2013

Summer Salad with Roasted Corn, Avocado, Black Beans and Tomato

Summer means put your ovens on as low as possible or even better, don’t put them on at all. This one is the best with roasted corn but if you feel like just popping in some fresh corn, no one would blame you. The lovely basil lemon vinaigrette is versatile, so you should make a huge batch of it for other salads for a quick, refreshing dressing. There is a lot of acidity due to the lemon juice and apple cider vinegar, which is my preference, but feel free to omit the vinegar or add a sweeter one like balsamic instead and more olive oil. This salad is a great source of plant based protein, and the combination keeps you full for hours. I have a habit of making this salad and keeping it for three or four days, mixed with some baby spinach at the last minute or with some gluten free pita bread. If you are planning to store this salad, add the avocado at the last minute as it will turn brown if you cut it up and add it before.

Ingredients for Salad

1 cup roasted corn (You can roast frozen corn by steaming it and adding a couple teaspoons of olive oil and putting it in a 350 degree oven for 10-15 minutes)

1 avocado, diced

1 cup diced tomato

1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro

1 cup black or red kidney beans, washed 

Salt and peper, as desired

Nonfat feta, if desired or cheese of choice

Ingredients for Vinaigrette 

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1/2 cup fresh basil, diced

2 teaspoons apple cider vinegar

Directions

Mix all ingredients well and top with vinaigrette.

xx

R

**For extra protein add cooked quinoa.

July 1, 2013

White Miso Soup with Sriracha and Kale

I am addicted to sriracha. I first tried it in high school when my best friend at the time too me to a pho parlor. I was instantly hooked to the soft white noodles that absorb all the flavors of the broth, the tender cuts of meat, the sweet notes of basil and the crunch of the bean sprouts. I still go to pho parlors today, and it is one of my favorite comfort foods.

This is a three ingredient soup that I put together on mornings where i am racing to the train station to get to work on time. I love foods that are healthy, simple and easy to throw together in a pinch. We have been getting lots of rain lately, so it has put me in the mood for soup.  White miso paste is a popular miso, and can be found in most grocery stores in the international or Asian section. Since miso is a fermented food, it is a source of great bacteria for you,and the high sodium level of miso paste is not damaging to the cardiovascular system.  Here are more benefits:

The 10 scientifically researched benefits of eating miso

1. Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probiotics to the intestines.

4. Aids in the digestion and assimilation of other foods in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces risk for breast, prostate, lung and colon cancers.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower LDL cholesterol.

10. High in antioxidants that protects against free radicals.
Source

 

Ingredients

1/2 cup kale, chopped finely

2 tablespoons of white miso paste

1 cup purified water, almost boiling

Sriracha, as desired, I use 2 teaspoons or more, but beware it does have hidden sugars

Directions

Stir the paste into the hot water, and add kale. Top with sriracha or hot sauce of your choosing. Never boil miso because it kills the good bacteria. I usually drink a cup of miso soup daily and this is my favorite combination. Red pepper flakes are also great if you don’t regularly use sriracha.

xx

R

 

May 28, 2013

Steamed Shrimp with Simple Mango Salsa

Steamed shrimp with a sweet and spicy mango salsa on top. An easy, light summer meal that is a pinch to put together. Would be great with some grilled shrimp too.

 

Ingredients

8 or 10 jumbo shrimp, about a pound

1 ripe mango, cubed

1/4 cup thinly sliced red onion

1 teaspoon red pepper flakes, or more to taste

Juice of one lime, freshly squeezed

1 jalepeno, thinly sliced, to taste

Cilantro, to taste

Directions

Steam shrimp and set aside. I used a microwave steamer but you could use a bamboo one or whatever you have. In a separate bowl, add all ingredients except the lime juice. Top the mango salsa with lime juice and toss lightly. Serve with steamed shrimp.

 

xx

R

Happy light meals!

20130528-145042.jpg