Category Archives: Recipes

August 7, 2012 · 6:51 pm

Not Your Average Tomato Basil Salad

Summer practically begs for fresh tomato and basil salads.  It is such a fresh combination, and summer is the perfect time for home grown basil.  Here is a tomato basil salad that will add some spice to any summer night… it certainly isn’t what you are expecting.  And one of my new favorites.

Not Your Average Tomato Basil Salad

Pieces:

  1. 2 tomatoes, chopped into bite sized pieces
  2. 1 mango, peeled and chopped into bite sized pieces
  3. one cup freshly chopped basil
  4. 1 tbsp. olive oil
  5. 1 tsp. curry powder
  6. 1 tsp. red pepper flakes
  7. salt and pepper to taste

Process:

  1. Chop the tomatoes, mango, and basil.
  2. Toss in a bowl, drizzle with olive oil.
  3. Sprinkle curry powder, red pepper flakes, and salt and pepper.
  4. Serve cold.

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August 2, 2012 · 6:43 pm

Fresh Salsa Chicken

With my new house, I also got a new grill and have been loving it during these summer days!  It doesn’t heat up the kitchen the way an oven does, and is really easy to use.  Among burgers and hot dogs, I have been trying different grilled chicken recipes.  Here is a fresh salsa recipe to put over plan grilled chicken.

Fresh Salsa Chicken

Pieces:

  1. 3 tomatoes
  2. one half of an onion
  3. juice of one lime
  4. 3 tbsp. chopped cilantro
  5. 2 tbsp. olive oil
  6. diced jalapeno peppers, if you want to add a little spice
  7. salt and pepper
  8. 1 lb. chicken tenderloins

Process:

  1. Dice the tomatoes into small pieces, being sure to scoop or cut out the seeds and core.
  2. Finely dice the onion.
  3. In a large bowl, add the diced tomatoes, onions, lime juice, chopped cilantro, olive oil, and salt and pepper (and optional peppers).
  4. Stir to combine and let sit for at least an hour to let the flavors mingle.
  5. Grill the chicken tenderloins, about 3 minutes each side until cooked through.
  6. Serve the chicken hot with some fresh salsa spread on top.

Happy Allergy Free Eating!

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July 29, 2012 · 6:53 pm

Summer ice cream sandwiches

I recently had some friends over to my new house to catch up and celebrate summer.  We had so much fun chatting and laughing, and of course eating!  One friend brought homemade ice cream sandwiches, and I had to share.  So delicious, and perfect for summer.  They used the classic peanut butter and chocolate combination that we all love!

PBC Ice Cream Sandwiches

Pieces:

  1. 1 cup peanut butter
  2. 1 cup sugar, plus 3-5 tsp. more for garnish
  3. 1 egg
  4. 1 tsp. baking powder
  5. 1 tsp. vanilla
  6. 1 carton dairy free chocolate peanut butter ice cream

Process:

  1. Mix the peanut butter, sugar, egg, baking powder, and vanilla together in a large bowl.
  2. Roll the dough into golf ball sized balls.
  3. Dip the balls into extra sugar to garnish.
  4. Place the balls in a cookie sheet, and use a fork to make a criss cross design and to flatten a little.
  5. Bake at 350 degrees for 10-12 minutes.
  6. When the cookies cool, spread softened chocolate peanut butter ice cream in between 2 cookies.
  7. Wrap each cookie in wax paper and freeze until ready to eat!

Happy Allergy Free Desserting!

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July 26, 2012 · 6:28 pm

Sangria

First, I want to congratulate Cynthia for her healthy tip for SlimKicker!  SlimKicker enjoyed your challenge of limiting internet use to work time in order to promote activity in the evenings, and they would like to thank you.  Please email me at balancedforkhealthylife@gmail.com to claim your slow cooker prize!  Thanks to everyone for your healthy ideas… I have some new summer challenges.

On another note… summer just begs for a nice cool cocktail, and my recent favorite has been Sangria.  I love making Sangria because you can be really creative with the fruits and flavors.  And, wine is gluten free!

Here are two of my recent Sangria creations, both using the fresh taste of ginger.  One is red and one is white, and both serve about 6 adults.

Raspberry Ginger Sangria

In a large pitcher, add:

  • one bottle red table wine
  • 3 shots raspberry vodka
  • 24 ounces of ginger ale
  • 2 shots of apricot brandy
  • garnish with raspberry ice cubes

Ginger Peach Sangria

In a large pitcher, add:

  • one bottle white table wine
  • 4 shots apricot brandy
  • 8 ounces ginger ale
  • 16 ounces peach seltzer
  • garnish with fresh peach slices

Happy Allergy Free Drinking!

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July 22, 2012 · 6:57 pm

Mama’s Meat Sauce

On busy days, I sometimes just feel like a good and simple homecooked meal.  With my mom visiting recently, she made my new house’s kitchen a real home by cooking good old fashioned meat sauce over pasta.  I love the veggies in it!

Mama’s Meat Sauce

Pieces:

 

  1. 2 tablespoons olive oil
  2. 2 carrots, peeled and diced
  3. 1 onion, sliced 
  4. 2 celery stalks, diced 
  5. 1 lb. ground turkey (or ground chicken or ground beef)
  6. 1 cup red wine
  7. 1 28oz. can diced tomatoes, drained, or tomato sauce
  8. 1 tablespoon tomato paste 
  9. 1/2 cup soy milk or soy creamer
  10. 4 or 5 chopped basil leaves or 2 tsp. dried basil
  11. generous pinch of red pepper flakes
  12. salt/pepper to taste
  13. 1/2 cup pasta water from cooked pasta
  14. 1 lb. corn pasta of choice, cooked al dente

Process:

  1. In large saute pan, heat olive oil over medium heat.  
  2. Add onion slices and cook until they soften, about 5 minutes.  
  3. Add carrot and celery and cook until tender, about 8 to 10 minutes.  
  4. Add ground turkey and cook until meat is no longer pink.  
  5. Add wine and cook until wine is evaporated.  
  6. Add tomatoes, tomato paste, basil, red pepper flakes and salt/pepper.  
  7. Add soy milk and cook until sauce thickens, about 30 minutes.  
  8. Add pasta water if needed to thin sauce.  
  9. Serve over cooked pasta.  

Happy Allergy Free Eating!

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July 19, 2012 · 6:29 pm

Lemon Basil Chicken

Have you entered the Slim Kicker Giveaway yet?  You could win a free slow cooker.  It is 6 quarts, stainless steel, and FREE!  Just go to Tuesday’s post, share your idea for a healthy tip, and SlimKicker will pick the winner.  I will notify the winner next Tuesday.  Good luck, and can’t wait to hear your ideas.

On another note… living in a house means I can grow my own fresh herbs.  Right now, I have dill, basil, and parsley.  I have been trying to cook with these fresh ingredients (and be thankful that I don’t have to spend extra money at the grocery store).  So, I made a very mild chicken dish… Lemon Basil Chicken.  It is slightly sweetened with brown sugar, and is a quick and easy summer dish.

Lemon Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 lemon
  3. about 6 basil leaves
  4. 3 tsp. brown sugar
  5. 2 tbsp. olive oil
  6. salt and pepper to taste

Process:

  1. Thinly slice 4 lemon slices.
  2. In a saute pan with the olive oil and 1 tsp. brown sugar, saute the lemon slices for about 2 minutes each side.  This will sweeten them.
  3. Cut each chicken breast in half, like a pita pocket, making sure not to slice all the way through.
  4. Stuff the each chicken breast with 3 basil leaves and 2 sweetened lemon slices.
  5. Squeeze the rest of the lemon juice over the chicken, sprinkle the rest of the brown sugar, and season with salt and pepper.
  6. Bake at 375 for about 25 minutes, until chicken is done.
  7. Enjoy hot!

Happy Allergy Free Eating!

 

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July 15, 2012 · 5:49 pm

Pecan Fried Zucchini with Lemon Aioli

 

Last week I ventured out to my local farmer’s market to support my local community.  I bought a few tomatoes, zucchini, and some strawberries.  This week, the zucchinis were looking a little sad, so I made fried zucchini sticks… crusted in pecans… and dipped in homemade lemon aioli.  Super delicious combination!

Pecan Fried Zucchini with Lemon Aioli

Pieces:

  1. 2 zucchini
  2. one bottle vegetable oil
  3. one cup pecan meal (or just finely chop pecans in the mini chop)
  4. 2 egg whites
  5. 4 tbsp. mayo (or vegan alternative)
  6. one half tsp. finely chopped garlic
  7. the juice of one half of a lemon
  8. one tsp. lemon zest
  9. sprinkle of salt and pepper

Process:

  1. Fill a deep pan with the oil and put over high heat.  (Don’t worry… it doesn’t all get absorbed!)
  2. Cut the zucchini into sticks, about a half inch wide and two inches long.
  3. Put the egg whites and pecan meal into separate bowls.
  4. When the oil starts to simmer, dip each zucchini stick into the egg whites and then the pecan meal.  Then drop it into the oil.
  5. Do about 6-7 sticks at a time, let them simmer in the oil about 10 seconds, then take them out with a slotted spoon and let cool on a paper towel.  Repeat with another 6-7 sticks.  You might want to use new oil halfway through because it starts to get dark, personal preference.
  6. When all the zucchini are fried, make the aioli.  Combine the mayo, garlic, lemon juice, lemon zest, and salt and pepper in a bowl.  Stir to combine.
  7. Serve the zucchini hot with the aioli dipping sauce.

Happy Allergy Free Eating!

 

 

 

 

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July 12, 2012 · 5:44 pm

Sparkling Creamsicle

I kindly received a complimentary bottle of a newly launched sparkling aperitif, Il Spr!z.  It is an orange flavored sparkling wine.  What a refreshing summer combination!  At first, I thought it was going to be very sweet, but it certainly wasn’t… it was slightly bitter, very orange, and perfectly bubbly…and I really enjoyed it!

In addition to having a glass on its own, I decided to make a Sparkling Creamsicle by adding vanilla vodka to the orange sparkling wine.  YUM!  A great summer drink.

In a wine glass, add:

  • 2 shots vanilla vodka
  • fill the rest of the glass with orange sparkling wine
  • squeeze in an orange slice

In the fall, you could also add some cinnamon.

Cheers!

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July 5, 2012 · 7:23 pm

Crockpot Burrito Bowls

The corn tortilla is a small round mystery to me.  I love going out for Mexican food because corn tortillas are gluten free.  In restaurants, the corn tortillas are an easy alternative to flour ones.  But at home, I find that they just fall apart.  So, I attempted one dish served two different ways to see which was best for the corn tortilla.  Turns out, the bowl shape was best!

Crockpot Burrito Bowls

Pieces:

  1. one pound chicken tenderloins
  2. one half of an onion, chopped
  3. 2 peppers chopped, whichever colors are your favorite
  4. 4 tbsp. green verde sauce (I used a jar version found in the ethnic food section), plus about 2 tbsp. more for dressing
  5. 3 tsp. cumin
  6. one bag of frozen corn
  7. one can of black beans, drained
  8. juice of one lime
  9. 1 tsp. red chili flakes

Process:

  1. In the crockpot, put the chicken, onion, peppers, 1 tsp. cumin, and 4 tbsp. green verde sauce.
  2. Cook on high for 2.5 hours.
  3. When the chicken is done, take it out of the crockpot and shred with two forks.
  4. In a saute pan over medium heat, combine the corn, beans, 1 tsp. cumin, and lime juice.  Cook just until heated through.
  5. To serve, you can wrap the chicken mixture in a corn tortilla with an extra sprinkle of cumin and red pepper, place over a bed of corn and beans, and spread green verde sauce on top.  Or, you can line a bowl with a corn tortilla, place corn and beans in it with the chicken mixture on top, and then dress with green verde sauce and a sprinkle of cumin and red pepper.

In a wrap.

In a bowl.

Happy Allergy Free Eating!

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July 1, 2012 · 6:06 pm

Tomato, Dill, and Goat Cheese Panini

Hello again!  Well, I am in my new house, which is very exciting… but more importantly, the kitchen is just about done!  It was one of my priorities, and I couldn’t get wait to get back in there.  My new kitchen has much more room than my old one, and I am already off and using it.  In these hot summer days, I wanted to be in the kitchen but not create a lot of heat.  So, I made a Tomato, Dill, and Goat Cheese Panini.  Delicious, and the closest thing to a grilled cheese I have had in a while!

Tomato, Dill, and Goat Cheese Panini

Pieces:

  1.  2 slices gluten free bread (my favorite is Canyon Bakehouse)
  2. 2 slices tomato, cut thin
  3. 1 tbsp spreadable goat cheese
  4. 1 tsp. freshly chopped dill
  5. 1 tbsp. vegan butter

Process:

  1. Spread the goat cheese on one slice of bread.
  2. Sprinkle the dill on top of the goat cheese.
  3. Layer the tomato and put the other piece of bread on top.
  4. Butter both outside sides of the bread, and cook on a panini grill or stovetop until done.
  5. Enjoy hot!

I paired it with red bliss potatoes sauteed with some dill and hot honey mustard.  Great combo!

Happy Allergy Free Eating!

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