The Food Blog
Flank Steak Fajitas with Homemade Sauce (0 Comments)
This totally hit the spot! Normally in our household, on Tuesday nights, we enjoying having a Mexican meal. How about you?
These homemade fajitas are just simply delicious, versatile,made with real food ingredients and easy to create. Why buy store bought brands that are loaded with fake ingredients, extra calories and not at all healthy when you can easily make it at home?! As I always say fresh IS best. It’s so vital to nourish your mind and body with proper fuel for overall wellness.
For example: You wouldn’t give your vehicle the wrong type of fuel or not maintain at all, right? Otherwise, if you did, your car may not last that long. This applies to your own temple, your body. When you maintain your body well, it will respond properly especially over time. It’s best to stay away from the boxed foods and stay close to the earth. Below is a recipe that is packed full of wholesome goodness and so tasty. It’s a wonderful way to get the family involved and have fun creating in the kitchen.
SO…..LET’S SCROLL DOWN TO THE RECIPE FOR DETAILS
SERVES: about 8
INGREDIENTS:
1-2 packages sliced flank steak
1/2 cup olive oil
2 tbsp Worcestershire sauce
1/3 cup lime juice, fresh
3 garlic cloves, minced
1 tbsp cumin
1 tbsp chili powder
1/2 tsp red pepper flakes
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp sweetener
2 whole medium onions, halved and sliced
2 red bell peppers, seeded and sliced lengthwise
2 yellow bell peppers, seeded and sliced lengthwise
flour tortillas, warmed
cheese ( grated cheddar/ jack or Queso Fresco)
salsa
cottage cheese, or preferred style
cilantro leaves
INSTRUCTIONS:
In a dish, mix together the olive oil, Worcestershire, limes, garlic, chili powder, salt, pepper and sugar until blended well. Pour half of the mixture into a separate dish. In the first dish, place the steak and turn over to coat well. Set aside. The second dish, place the veggies and coat on each side. Cover both dishes and place in the refrigerator for at least 2 hours.
Prepare the tortillas, salsa, and rest of the garnishes.
Heat the skillet, over med-high heat, and drizzle olive oil. Add the veggies and let cook for a few minutes until they are cooked but slightly firm. Remove from heat and place on a dish to set aside.
In the same skillet, over med-high heat, add the meat and let cook for about 2 minutes on each side, or until medium rare. Remove and allow to rest on a cutting board for about 5 minutes.
If the meat hasn’t been sliced, now is the time and serve immediately with the garnish. Enjoy!!
NUTRITIONAL CONTENT: sauce – calories 126; total fat 13; sodium 200g; potassium 40mg; total carbohydrates 36g; sugars 2g; protein 0.03g; vitamin A 7%; vitamin C 2%; calcium 1% and Iron 4%.
Chocolate Quinoa Brownies (0 Comments)
I am sharing with you a brownie treat that is super simple to create in your own kitchen just by utilizing your crock pot. This chocolate brownie is delightfully delicious, light and airy, and nutrient dense. A hit with the whole family! You may have some of these ingredients on hand already in your pantry. The main ingredient utilized is quinoa. This super food grain is naturally gluten free and contains so many vitamins and minerals. And it’s the only plant food that’s considered a complete protein. There are so many numerous health benefits with this amazing super food ingredient and so very versatile in cooking and baking. So, I hope you experience this lovely grain and enjoy creating this yummy dessert.
Yields: 16
INGREDIENTS:
3 cups quinoa, cooked
2 eggs, pasture raised
1/4 cup maple syrup, pure
1 tsp vanilla extract
1 cup chocolate chips
1/3 cup cocoa powder
1/3 cup flax seed meal, ground
1/2 cup applesauce
GANACHE GLAZE:
1/4 light cream
1/4 cup chocolate chips
1/2 tsp vanilla
INSTRUCTIONS:
In a food processor, or hand mixer, combine all ingredients until blended well.
Next, line the slow cooker with parchment paper.
Spread the batter into the crock pot evenly.
Allow to cook and cover on low for 4 hours or on high for 2 hours.
When ready, lift the brownie batter out of the slow cooker and place on a flat surface, or wire rack. Let cool before slicing.
You may make the Ganache at this time.
When cooled, top the brownies with the glaze. And voila! A yummy dessert for all to enjoy.
Mocha Cafe Latte Protein Bites (0 Comments)
These are my super simple snacks for on-the-go. If you love almonds, coffee and chocolate….this one is for you. Truly made of raw goodness consisting of plant-based protein, healthy fats and good for you fiber. I must say they are quite addictive, but so guilt free.
Almonds are packed with mono-saturated fats like olive oil, the healthy kind. Of course, everything in moderation. This simple super food is known to reduce the risk of heart disease and stabilize blood sugar levels in the body. Excellent for diabetics. I incorporated a hint of cocoa powder, pure maple syrup, coconut milk and the new Cafe Latte Shakeology to the blend. Oh my, what a delicious combination! So yummy and so easily to create in your own home with no oven requirement.
I hope you try and enjoy this super food snack.
Yield: 20
INGREDIENTS:
1 cup rolled oats
1/4 cup almond butter
1 tbsp maple syrup, pure
2 tbsp coconut milk
1 scoop Cafe Latte shakeology
1 tbsp cocoa powder
dash, sea salt
INSTRUCTIONS:
In a small bowl, gather all the dry ingredients together; set aside.
In a separate bowl, combine all the wet ingredients and mix well. Then, add the dry to the wet mixture and combine well.
Once mixed well, place in the refrigerator for about 20-30 minutes to set.
Remove the bowl from the refrigerator. Scoop a small amount with a spoon ( about 1/4 to 1/2 inch), with slightly wet hands to reduce stickiness, and roll in between the palms of your hands. You may place them on a cookie sheet, or in an airtight glass container. Keep in the refrigerator to keep the shape. You may freeze them and will last up to 3 months too.
And voila! A healthy treat for you and your whole family.
NUTRITIONAL CONTENT: calories 53; total fat 2.5g; sodium 20mg;potassium 51mg; total carbohydrates 5.8g; dietary fiber 1g and protein 2.1g. This has no cholesterol, low in sodium and sugar, high in thiamine and very high in manganese, vitamin B6 and vitamin C.
Chicken and Cannellini Bean Soup (0 Comments)
This dish indeed is quite splendid on a chilly winters day that will keep you nourished and satisfied. A hearty perfect winter comfort food with a healthy twist! A recipe so easy to whip up in your own kitchen with real food ingredients and great flavor. A wonderful soup to make ahead and freeze as well. I love to garnish this soup with greens and a dollop of yogurt.
Yields: 8, about 1 cup
INGREDIENTS:
2 tbsp olive oil
2 leeks, medium, washed, cut into about 1/4 inch rounds (only white and light green parts)
1/4 tsp dried sage
3 cups chicken broth, organic and low sodium
2 cups filtered water
about lb skinless, boneless, shredded chicken
2 cans cannellini beans, rinsed and drained
1 cup chick peas, rinsed and drained
8 tbsp yogurt, plain
4 tbsp greens
INSTRUCTIONS:
In a large pot, over medium heat, heat the oil. Add the leeks; let cook for about 3-4 minutes, or until soft. Add the sage; let cook for 30 seconds, or until aromatic.
Add the broth and water to the pot. Bring to a boil, let covered. Then, reduce the heat; cook for about 5 minutes. Add the cooked and shredded chicken and beans together; let cook uncovered, stirring occasionally, for about 5 minutes.
Divide the soup evenly between 8 bowls. Garnish with the yogurt and greens. And enjoy!
NUTRITIONAL CONTENT: calories 185g; total fat 7g; cholesterol 47mg; sodium 280mg; total carbohydrates 15g; dietary fiber 5g; sugars 2g and protein 18g.
Mint Dark Chocolate Truffles (0 Comments)
Around the holiday season, I make a lot of tasty treats and this is so simple to make at home with not much mess and fuss. A flavorful, rich and decadent dessert that is guilt free. A wonderful homemade gift to give out to friends, family and more or a lovely dessert treat for a family gathering. There is so much chocolate love that you only need one or maybe two. My family absolutely loves these tasty treats!
Dark chocolate has numerous health benefits. High quality dark chocolate has proven to lower blood pressure and improve blood flow, a powerful source of antioxidants, helps to raise HDL and lower LDL against the oxidation process, protects your skin against the sun, improves brain function and lowers your risk of cardio vascular disease. After that being said, i give you permission to have a small portion of dark chocolate daily.
YIELD: 12
INGREDIENTS:
5 oz dark chocolate
1 tbsp coconut oil, un-refined
1/2 cup coconut milk, can style
1/2 tsp mint extract, pure
1/3 cup unsweetened cocoa
INSTRUCTIONS:
combine the chocolate, coconut oil and extract in a small bowl; set aside.
In a medium saucepan, bring coconut milk to a gentle boil over medium heat. Stirring gently.
Add the coconut milk mixture to the chocolate mix; whisk well until blended. Then, place the mixture into an airtight container in the refrigerator; about 4 hours, or overnight to set.
When shaping, use a melon baller, or spoon would be fine to scoop out about 1 tbsp chocolate truffle mixture. Roll into a ball. then coat with the cocoa powder, or preferred garnish of choice. Store in the refrigerator for up to one week or in the freezer for 3 months. Enjoy!
NUTRITIONAL CONTENT: calories 98; total fat 7g; sodium 4mg; total carbohydrates 7g; dietary fiber 2g; sugars 3g and protein 1g. Low in sugar and no cholesterol type of treat.
Homemade Mexican Taco Meat (0 Comments)
Mmmmm!! Who doesn’t enjoy a taco night?! And, why buy store bought flavorings when you can make it so much better right in your own kitchen This recipe was inspired by the “Fixate” cookbook by Autumn Calabrese. I must say it was a definite two thumbs up with the hubby. So much robust flavor, nutritious and made with real food ingredients.
SERVES: 4
INGREDIENTS:
1 tsp olive oil
1 onion, medium
2 jalapeno peppers, medium, seeded and finely chopped
2 garlic cloves
1lb lean ground turkey
1 tsp chipolte chili powder, ground
1/2 tsp Asian chili garlic sauce
1 tsp oregano leaves
sea salt, dash
1 1/2 cups tomato sauce, homemade or favorite jar style
3 tbsp tomato paste
INSTRUCTIONS:
In a large skillet, heat oil on medium heat.
Add the onion and jalapenos and let cook for about 5 minutes, stirring frequently, or until translucent and fragrant.
Add the garlic; let cook for a minute or two while stirring frequently to not burn. Transfer the onion mixture to a medium bowl; set aside.
Add the turkey to the same skillet and let cook, over medium heat. Break up the turkey while stirring frequently, for 8-10 minutes, or until no longer pink.
Add the onion mixture, your tomato sauce, and tomato paste. Mix well to combine. Reduce heat to medium-low; gently boil, stirring frequently, for about 8-10 minutes, or until the liquid evaporates.
Enjoy! You may replace the hard taco shell with soft corn wraps or lettuce to reduce carbohydrate intake.
NUTRITIONAL CONTENT: calories 300, total fat 14g; saturated fat 4g; cholesterol 88mg; carbohydrates 16g; fiber 4g; sugars 11g and protein 25g.