Posts tagged ‘salt’

January 8, 2014

Not Without Salt

One of my new favorite blogs out there with some awesome recipe ideas. Get cooking guys!


Not Without Salt


July 11, 2013

Kale Salad with Balsamic, Nectarines, and Roasted Chicken with Pine Nuts

A must if you are a fan of the sweet and salty. With superfood kale, the flavors in this salad cannot be topped.


1/4 cup roasted chicken, I like Harvestland because the chicken is organic and antibiotic free, and if you want to make this a vegetarian salad chickpeas would be a good source of protein and fat

2 tablespoons balsamic vinegar

2 teaspoons olive oil

Pink Himalayan salt

Freshly cracked black pepper, to taste

2 tablespoons roasted pine nuts

1 nectarine, stone removed and sliced into small slices

2 cups kale

3 tablespoons blue cheese reduced fat crumbles, or tangy cheese of choice


Make sure ale is washed and dried, chopped into small bite size pieces with the tough ribs removed (they make for great juices so just freeze them). In a bowl, toss with balsamic and olive oil and season with salt and pepper. Massage the dressing into the leaves. Top with chicken, nectarines, pine nuts and cheese and toss. The salad marinates i the dressing and has great flavor after 10 hours of sitting in the fridge, A great make a night ahead for work the next morning kind of salad.





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.



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


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.




Happy light meals!


May 14, 2013

Beet Chips with Coconut Oil

Trader Joe’s sells coconut oil in a can spray form. Needless to say it is now my go to spray item when it comes to cooking with oil. These beet chips are incredible. I ate two whole beets mindlessly even though it would be possible to eat more than that. These are incredibly easy with a mandolin slicer or a grater with a slicing attachment, which is what I have. It is no fancy thing, just a simple slicer I saw on sale at a Ross a couple years back. This is one of those tools that really give you value in your kitchen and since they are so inexpensive, I recommend picking up one that you will use through moves, through your twenties, through being a better cook. Even though I have only steadily been cooking for a couple months for myself, I have always had a deep love for all things edible. These were made on Sunday, my go to cooking day because usually time stops for me on a Sunday. I get maybe one day a week to sleep in and I usually choose Saturdays. This weekend is a different story though since I am upping up my yoga sessions and running for the 5k I have in June. I am not worried about the distance but it would be nice to run steadily. Running outside is a different matter and it takes some time for my knees to get used to concrete impact. I have a good friend’s early birthday on Friday so I will be spending some time at Franklin Mortgage and some other fabulous places in Philly, and the planner is filled to the brim with tasks to accomplish. I will be happy to breathe after these couple weeks are done and over with, which will be here faster than I know it. Here is the fabulous, easy recipe for you guys!


2 whole beets, cleaned well, dirt scraped off and the greens cut (save them for a smoothie or a juice!)

Coconut oil for spraying

Freshly cracked black pepper

Himalayan pink salt, to taste

Parchment paper


Preheat oven to 350 degrees. Slice beets with a mandolin slicer or thin slicer for thin slicers (these cook the best and are the most crispy). Lay the thinly sliced beets in a layer on parchment paper in a baking pan or cookie sheet. Lightly spray the beet chips with coconut oil or if you don’t have a spray lightly paint them with coconut oil. Top with pepper and salt and bake for 15 minutes or less depending on your oven. Keep an eye on these because they can burn easily!




May 13, 2013

Garlic Sesame Dressing with Truffle Oil

Silky garlic deliciousness. Mix it up in a glass jar and save it to use through the week on your salads or even on your proteins.


5 cloves or more of roasted garlic

2 tablespoons truffle oil

2 tablespoons olive oil

4 tablespoons water

1 tablespoon grainy mustard

Pepper, to taste

1 tablespoon black or white sesame seeds, toasted if you want more flavor


Shake it all up and pour on your greens or protein.


May 1, 2013

Roasted Garlic

Why have I not discovered this earlier?

The cloves are perfect and soft and sweet and incredible spread on everything from toast to crackers to dressings to marinades. I have made a dressing numerous times now with lemon juice, olive oil, salt and pepper, and garlic cloves mashed with a touch of mustard and some tablespoons of water.


3 whole bulbs of garlic of however many you want to roast

Salt, to taste

Pepper, to taste

1 tablespoon of extra virgin olive oil per bulb

Foil paper


Preheat oven to 350 degrees. Peel the garlic bulbs. Cut the top part of the cloves so that the tops of the cloves show. Place on foil paper and top with seasoning and oil. Wrap well with the foil paper and roast for 35 minutes or until the cloves are tender and soft.




April 13, 2013

Brussel Sprouts with Lime Butter and Avocado


2 cups brussel sprouts, washed if fresh steamed if frozen

2 teaspoons Earth Balance buttery spread

1/2 avocado

1 teaspoon grill seasoning, I used one made for chicken

1 teaspoon red chili flakes

Pepper, to taste

1/2 lime


Saute brussel sprouts with the butter and spices until the outer leaves are golden brown, about six minutes on medium heat. Serve with the avocado on the side or cubed and the lime, squeezed on top.




Simple and delicious, no?


April 4, 2013

Avocado Grilled Cheese with Tomatoes and Sharp Cheddar

Who doesn’t like grilled cheese sandwiches? This has a added health boost with avocado and tomato but you still get that delicious, comforting sandwich.


2 sliced sprouted Eziekel bread, or your bread of choice, wheat and sprouted breads are preferable 

1 slice sharp cheddar, I used Sargento thin cuts

1 handful sprouts or spinach

1/2 avocado, sliced thinly into slices



Grey Poupon, optional

1 tablespoon hummus, optional

1 tablespoon Earth Balance

2 tomato slices


Arrange all ingredients between your two pieces of bread. You can toast the bread previously for an added crunch. Spread the Earth Balance on the outside of the two bread slices and in a pan on low heat, press the sandwich down. Add a heavy dish or frying pan for the pressed panino feel or use a panini maker for the nice grill marks. Serve with a nice salad for lunch or dinner and continue loving your life.



March 31, 2013

Spring Frittata with Asparagus, Leeks and Sweet Peas

This is a green spring favorite, and since I am also a self diagnosed mushroom addict, I added those as well. Frittatas are a fabulous way to enjoy your veggies and get in a fabulous dose of spring for breakfast. I don’t usually make sweet breakfasts because I am more so a savory person in the morning, but breakfast food is so versatile to me. This is something that would be great paired with a fabulous side salad with massaged kale (balsamic, dijon and black pepper are great together) for a quick easy to reheat lunch (super work  and school friendly). I love delicious meals that have some great nutritional power because who doesn’t love those meals that taste great and do great things for your body? With some green superstars like leeks, peas, asparagus, and mushrooms, you cannot go wrong. Get a gorgeous wedge for breakfast with some soothing mint tea, some coffee with cinnamon and some orange slices or some slices of toast if you want.


Serves 4

5 eggs

2 leeks, cleaned and diced

1 cup fresh English peas

1 /2 cup asparagus spears, cut into bite sized pieces

Goat cheese crumbles, as desired, or cheese of your choice

Fresh herbs, assorted, I used fresh flat leaf parsley and basil

1/2 cup nonfat milk, or whole milk (But I never keep this around the house so I use nonfat and I don’t taste much of a difference)

1 teaspoon Dijon mustard

1 tablespoon Greek yogurt, plain

Sea salt as desired

Freshly cracker black pepper, as desired

1 cup baby spinach leaves, julienned

Mushrooms, optional


Preheat oven to 350 degrees. Grease a baking dish, in your desired shape (round probably looks the prettiest). Spray the baking dish with PAM or coconut oil or olive oil. Whisk eggs and then add all ingredients except the cheese. Pour egg mixture into the baking dish and bake for 30 minutes or until the mixture has set. Keep an eye on this in case the edges brown quicker in your oven than mine.

Happy spring cooking everyone!



November 20, 2012

Parmesan Greek Yogurt Chicken

Servings: 2


2 chicken breasts

1 cup Greek yogurt

2 cups whole wheat bread crumbs

1/4 cup parmesan cheese




Preheat oven to 400 degrees. Mix Parmesan, salt, pepper, and greek yogurt in a shallow dish. In a separate dish, add whole wheat breadcrumbs. Dip the breasts into the wet mixture and then the breadcrumb mixture until evenly coated. Add to baking dish and bake for 25 minutes or until chicken is tender and juicy.