When you are trying to eat a little more healthy, and are missing some of your favorite foods, sometimes you have to be a little creative.
This zucchini has the look and the bite of pasta.
Since zucchini is a bit bland, it takes on whatever flavors you want to top it with.
This would be great with just marinara or a bolognese sauce!
3 large ripe tomatoes, chopped
15 fresh basil leaves, chiffonade (long strips)
2 garlic cloves, finely minced
3 Tbsp. extra-virgin olive oil
1 Tbsp. Balsamic Vinegar
Sea salt to taste
A few hours in advance prepare brushetta topping to allow flavors to blend. Combine chopped tomato, basil, garlic, olive oil and vinegar in a small bowl. Sprinkle with salt to taste. Chill until ready to serve.
Grilled Chicken Breast
4 chicken breast, or 8 thinly sliced
Juice and zest from one lemon
1 garlic clove, crushed
Mrs. Dash Seasoning (I used Original)
1/4 cup Canola or Olive oil
Combine juice and zest, garlic, oil and seasoning. Pour over chicken and marinate for at least 30 minutes or overnight.
Heat olive oil in a small saucepan over medium heat. Add garlic and saute until golden. Add red pepper flakes and zucchini pasta. Cook for about 2 minutes or until "pasta" is softened but still al dente.
Arrange "pasta" in a bowl. Add sliced grilled chicken and a generous serving of bruschetta.
The balsamic vinaigrette combined with the warm zucchini is great summer lunch or dinner.
On Monday I started the DASH Diet Plan. I'm not going to call it a diet, but more of a healthy way of eating. I've had high blood pressure for a few years.
Over the last month I was feeling dizzy and finally went to the doc. My BP was 150/84 - while on medication!
The main focus of the diet is to cut out all sugar, salt and starch (for the first two weeks). No bread, no pasta, no wine.....WHAAAAAA!
So don't cringe, I'll be posting healthier recipes that can be adjusted to your liking!
You don't have to eliminate salt entirely - just in moderation. Let's face it, some things just need a little salt.
This is the second recipe I have made from the cookbook with some adjustments.
These wraps have lots of crunch with a little spicy kick.
Great for lunch or dinner!
2 Tbsp. low-sodium soy sauce
1 Tbsp. ketchup
2 Tbsp. rice wine vinegar
1 pkg. Stevia sweetner
1/2 tsp. sesame oil
3 Tbsp. canola oil
2 cloves garlic, minced
2 tsps. minced fresh ginger
3 scallions, chopped roughly
1 cup chopped mushroom (about 6)
1/2 cup water chestnuts, diced
1 package broccoli slaw
1 lb. boneless, cooked chicken breast, diced
1 Tbsp. chili garlic sauce
8-10 inner leaves chilled iceberg lettuce
Fresh cilantro leaves
Roasted cashews, chopped
Combine the soy sauce, ketchup, vinegar, Stevia and sesame oil in a small bowl and mix together until the sugar dissolves.
Heat 1 Tbsp. of the oil in a skillet over medium-high heat. Add the garlic and ginger, cook until fragrant. Add mushrooms, onions and water chestnuts. Stir in broccoli slaw. Add a little more oil if necessary. Cook until vegetables are tender but still crisp. Stir in chopped chicken, reserved sauce and cook until chicken is heated through.
Spoon the filling into each of the lettuce cups. Top with cilantro and chopped cashews.
Trim the crust from the bread. Flatten the slices slightly with a rolling pin.
In the center of each bread slice, add about 1 teaspooon of the filling of your choice.
I made half with Raspberry Jam and half with Strawberry Cream Cheese
Roll the bread like a cigar. In a bowl mix the egg and the milk; whisk until well combined. On a small plate mix the sugar and cinnamon.
Set a skillet over medium heat. Add unsalted butter. Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan and cook the rolls until they are golden brown on all sides. Roll in sugar/cinnamon mixture. Serve hot.