08 Jul 2009
by marisashealthykitchen
in Home Cooking
Tags: avocado, chicken, comfort food
Michael loved this one. I think with the crunchy cabbage, the spice of the chicken and the cooling avocado this was a real winner. Plus who doesn’t love grilled marinated onions and peppers?! And the colors are so divine!!! I marinated the chicken over night which made this a super fast meal the night that I did cook it. Love that when I am super busy!
Chicken Fajitas with Crunchy Lime Cabbage and Avocado
recipe adapted from Bon Appetit March 2008
- 6 tablespoons olive oil, divided, plus additional for griddle
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
- 1 large red bell pepper, cut into 3/4-inch-thick strips
- 1 large red onion, halved, sliced lengthwise
- 3 cups thinly sliced red cabbage
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons finely grated lime peel
- 6 to 8 fajita-size whole wheat flour tortillas
- 1 avocado, halved, pitted, sliced
- Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or let marinate overnight in the fridge.
- Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
- Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
- Meanwhile, place large griddle over 2 burners and heat over medium-high heat. (We use the wonderful Cuisinart Griddler!) Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
- Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
I couldn't resist! How gorgeous is this red cabbage?!?!?
- Marinated Chicken, Onions and Peppers Grilling on our Griddler
07 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, entertaining, quick and easy, raw, sides, snack, vegan, vegetarian
I love love love Corn Chips. So when I had made my Super Amazing Raw Jalapeno Corn Chips I thought I had gone to heaven!! Hence, the Super Amazing part of the title 🙂 But of course I wanted to play and experiment more. I have been trying to cut back the amount of nuts in my diet, so I tried a nut-free chip. They were originally going to be just corn, but my mom was so sweet to pick me up some gorgeous red peppers and I wanted to put them to good use. These came out super tasty and could be enjoyed on their own. But I love the chips and dip meal, so of course I made a salsa with guacamole to go along with these. Michael and I both liked my Super Amazing Raw Jalapeno Corn Chips better, but these were still super delicious and nut free!
Sorry for the super fuzzy picture, but you can at least see the Gorgeous Color!!!
Corn & Red Pepper Chips
4 cups sweet corn, fresh or frozen
2 medium red peppers
1 jalapeno
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
- In a food processor combine all the ingredients until smooth
- On dehydrator tray, spread about 1/8″ thick
- Score diagonally left to right, then across right to left into triangles
- Dehydrate about 5 hours, or to desired texture
06 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chocolate, cocoa, coconut, dates, dessert, Natalia Rose, pudding, quick and easy, raw, vegan, vegetarian
I find that I come back to Natalia Rose’s books time and time again and always love her recipes. I have made Chocolate Pudding with an avocado before and it comes out divine (it does not taste like an avocado, only gets the creaminess from it) but I have been wanting to use more and more Young Coconuts. Love them! So here is the take on Chocolate Pudding with young coconut meat. Plus once you open the coconuts you get the water; which is the Nectar of God! It is so delicious, nutritious and very healing! mmmm Of course you can get bottled coconut water, but there is nothing like the real thing!
This was so amazing! My husband and I both had scratchy throats and this was so soothing and perfect for us! This is something to enjoy all the time; so easy and so good!
Raw Chocolate Pudding
Recipe from Natalia Rose’s The Raw Food Detox Diet
Makes about 2 cups
Meat of 2 coconuts
6 dates
4 tablespoons Pure cocoa powder
Blend all the ingredients until smooth. Deeeelish!!!
05 Jul 2009
by marisashealthykitchen
in In the News
Tags: vegan, vegetarian
I read this on the Livin’ Veg Blog. I wanted to pass it along in case this could benefit anyone or anyone you know. I wish this was around when I was going to school!!
College Scholarships For Vegetarians
Know a high school junior who is a vegetarian? Do they help promote vegetarianism in their community? The Vegetarian Resource Group has a great annual grant. They give out $10,000 total ($5,000 each) in college scholarships to two veggies. The annual deadline is February 20. You’ve got plenty of time before the next round.
In this economic climate, any money is helpful. But I just love that the VRG is giving away funds specifically to young people who make compassionate decisions about their diet. What is the criteria?
Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian diet/lifestyle.
05 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: chicken, comfort food, quinoa, sides, vegetarian
Breaded Herb Chicken & Summer Quinoa with Corn
Breaded Herb Chicken
serves 3-6 depending on how hungry everyone is
I like that this chicken is pretty low in fat and is baked. It is a pretty simple breaded chicken recipe that you can mix and match with. You can serve as is or make a lemon butter sauce to go along with this. I am sure many other sauces would go great with this as well. You can also mix up the spices/herbs in the breadcrumbs for a different flavor.
- 6 skinless boneless chicken breast halves
- 3 tablespoons fresh lemon juice
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons olive oil
- 1 1/2 cups dry breadcrumbs
- 6 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Wrap individual pieces of chicken between parchment paper or plastic wrap and tenderize with a mallet till 1/2-3/4″ thick.
- Place the pieces in a baking dish and pour lemon juice over them. Let sit for 15 minutes while you prepare the next steps.
- Preheat oven to 450°F.
- Melt butter with oil in small saucepan over medium heat.
- Mix breadcrumbs, basil, parsley, salt, and pepper in pie pan or plate.
- Remove chicken from dish and pat dry with paper towels.
- Brush chicken breasts on both sides with melted butter and then coat chicken on both sides with breadcrumb mixture.
- Place on baking sheet and bake until cooked through and breadcrumbs are golden, 20 minutes or so.
Summer Quinoa with Corn
serves 5-7
I love fresh raw corn! It is one of my favorite summertime loves. Just peel off the husk and dig in! Many people miss out on the wonders of raw corn because they are always eating it cooked. It is so fresh and sweet when it is raw, it should not be missed. Also a great nutritional benefit is that raw corn acts like a vegetable in your body where as cooked corn acts like a starch!
We also love quinoa in my house! Such a supergrain!! Plus of course it is super delicious! Here is a fun recipe to try out for the summer. The butter can easily be substituted with oil or margarine to make this vegan. This can even be served as an entree because of all the nutrition packed into those little adorable quinoa grains!
- 4 ears corn, shucked
- 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 stick (1/4 cup) unsalted butter/Earth Balance or 4 tablespoons of olive oil
- 1 tablespoon mild honey (or agave)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups quinoa
- 3 scallions, chopped
- 1/2 cup chopped fresh mint
- Melt butter with oil in small saucepan over medium heat.
- Whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
- Cook quinoa in a 3-4 quart bot of boiling salted water.
- Add quinoa to the lemon mixture and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
02 Jul 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: comfort food, quick and easy, vegetarian
Eggs are not just for breakfast 🙂 You can make a tasty, nutritious and fast dinner with them too. A tortilla is a Spanish omelet that you let sit and cook until the bottom is browned and then you flip it so that the other side is browned as well. I love all the Spinach that I packed into this tortilla! This is a great meal morning, noon or night that is fast and delicious.
Spanish Tortilla
adapted from EatingWell Magazine
3 teaspoons extra-virgin olive oil, divided
1 onion, thinly sliced
1 can cooked new potatoes, diced
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2-1 cup shredded Jack cheese
3-4 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
-
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
-
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
-
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
01 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, Cashews, chia, dates, dessert, pudding, quick and easy, raw, snack, stevia, superfood, vegan, vegetarian
Ahhh Chia Seed Pudding!! So good!! Chia seeds have so many wonderful properties that I want to incorporate them into our daily lives. See my post on Chia Seeds: Superfoods.
This recipe was so amazing!! I know I am always making new recipes but this needs to become a staple in my house! We normally just have a juice, smoothies or fruit for breakfast, but on the weekends we like to enjoy a little more. Last weekend we feasted on the Blueberry Flax Pancakes which were amazing. This was a little less decadent but still so divine!! This can be a dessert, breakast, lunch or dinner. It is pretty much a perfect food!
Chia Pudding
1/2 cup raw cashews, soaked for 4 hours – overnight
3 pitted, jumbo Medjool dates soaked for 1 hour in 2 cups of filtered water (Keep soak water for the recipe)
1/4 cup chia seeds
1/2-1 teaspoon of vanilla
1/4 teaspoon of cinnamon
Several drops of liquid stevia to taste
Soak the cashews for at least 4 hours and rinse. In a Vita-mix or blender combine cashews, dates, their 2 cups of soak water, vanilla, and cinnamon and blend until smooth. In a medium bowl combine this mixture with the chia seeds. Whisk for 1-2 minutes. Let stand in the fridge for 10 minutes and whisk again to prevent clumps. Add the stevia to taste. You can either begin to eat it then or put back in the fridge, covered for 6-8 hours (overnight) and even more of the nutrients will be accessible then.
01 Jul 2009
by marisashealthykitchen
in Superfoods
Tags: Cleanse, raw, sauces, sides, smoothie, soup, superfood, vegan, vegetarian
What are Chia Seeds?
Chia seed is an ancient superfood that was used for centuries prior to the Chia Pet. They were once a staple of the Incan, Mayan and Aztec cultures, as well as the Native Americans of the southwest. Chia Seeds were used as an energy food and they were called “Indian Running Food” as the messengers would carry a pouch of them and only need a tablespoon to sustain them for 24 hours.
Nutritional Profile:
- 2 x more protein than any other seed or grain
- 5 x the calcium of milk and also contains the mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.
- 2 x the potassium as bananas
- 3 x more iron than spinach
- A wonderful ration of omega 3 and omega 6 essential fatty acids
- Complete source of Protein and provide all the essential amino acids
- They become gelatinous when mixed with liquid due to the soluble fiber in the Chia. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes.
- High antioxidant content
- The ‘Dieter’s Dream Food’ – it can be used as a Food Extender/Calorie Displacer. You can easily bulk up your normal recipes with Chia and only eat half the calories while getting so much more nutritious benefits.
Other benefits:
- Extra energy, strength, endurance “Indian Running Food”
- Balances blood sugar
- Weight loss
- Intestinal regularity
- Slows the conversion of carbohydrates into sugar which helps the energy from food be released steadily into the body, diminishing the highs and lows and resulting in more endurance.
- Water retention and hydration – this regulates the body’s absorption of nutrients more efficiently which keeps the level of electrolytes balanced.
- Muscle and tissue builder
- Easy to Digest
- Inexpensive
- Fast and Versatile
How to use Chia:
To make the basic gel add 1/3 cup of seeds to 2 cups of water. Whisk the mixture well, to avoid clumping, and then leave it in your fridge, in a sealed container. After 10 minutes you can begin to eat the gel but more of the nutrients will be easily accessible after a few hours. It will stay good for about three weeks. Having the gel in the fridge makes it easy to add to your recipes; smoothies, salad dressings, puddings, etc. Chia seeds will absorb any kind of liquid so you can use nut milks or fruit juices to vary the taste. You can also use whole seeds by putting them on top of your salads or in granola or by grinding them to add to almost anything.
My Wonderful Husband requested this picture 🙂
30 Jun 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, dressing, green, raw, salad, sides, vegan, vegetarian
I love delicious citrus! The grapefruit were just so sweet and delicious, they really made this salad. I also loved the jicama. It was sweeter than normal, but added that amazing crunch throughout. I have been obssesed with red onions in my salad these days, so that was no surprise, but as always deeelish! The dressing was sweet but still had that citrus and vinegar tang. All in all, amazing salad!
Grapefruit and Baby Spinach Salad
3 grapefruit, pink or red
3 garlic cloves minced
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain mustard
1/2 teaspoon honey or agave
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 pound baby spinach
1/2 jicama, small, peeled and cut into matchsticks
1/2 red onion, thinly sliced
- Remove skin and white pith from grapefruit. Work over a small bowl to catch the juice and cut the grapefruit segments from their surrounding membrane. Reserve the segments in the bowl. Measure 1/3 cup of the juice and set aside.
- In a Vitamix or blender, combine vinegar, olive oil, mustard, honey, garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
- In a large salad bowl or seperate serving bowls combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Enjoy 🙂
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