Featuring Food Advocate: Robyn O’brien

If you give this to your children

I am a believer that we need to see a major change in our food production because our health is on a very serious downward trajectory based on the current system. It can sometimes feel like an uphill battle against all these giant conglomerations of companies, especially when you walk into a grocery store and see 90% of the store taken over with commercial, highly processed food options. Things we shouldn’t even call food.

I’ve gotten flak before for buying organic and being a bit strict about what comes into our house food wise. It’s because when you really educate yourself about the food system, you will find disgust at what’s being allowed in for consumption and the facts are daunting.

Connecting with powerhouse people who are advocates for our health, food safety and future farmers of America is what keeps me inspired that things can change.

One of these powerhouse people I want to introduce you to, if you haven’t already discovered her is former financial and food industry analyst turned food advocate, Robyn O’Brien.  She’s one invigorating and educated powerhouse.

Ted Talk:

 

 

Her Book:  theunhealthytruth

 

Click here for a Tony Robbins Podcast featuring Robyn O’brien

Click here for a : ClifCast featuring Robyn O’brien

Click here for a Natural MD radio Podcast featuring Robyn O’brien

 

 

 

 

 

 

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Lebanese Squash with Spicy corn salsa

Start the grill. Right now. Ok, ok I’m being demanding but these were too good and I’m excited to share.

I had the luxury of roaming around my dearest friend, Jules, garden a few days ago and it was beautiful. We saw baby peppers, kale, basil, beans, squash blossoms and more. Gardens are a happy place for me if you can’t tell. I still think my favorite childhood book   and movie is The Secret Garden.

Anyways, I’m off topic. Go figure. But I must hurry because you’ve started the grill and your coals are hot.

Jules gave me two gorgeous squash which I later looked up, to learn were Lebanese summer squash. So here is what I whipped up with those beauties:

 

lebanesesquashroundsRecipe is as follows:

Slice Squash into rounds thick 1/2in slices.

Mix 1/4 olive oil with 1/4 tsp of each garlic powder, onion powder, oregano, paprika, salt and pepper.  Brush each side of each round with a little of this olive oil mixture.

Set Aside until Grill is ready.

Make Salsa:

  • 1/2 cup grilled corn cut off the cob or 1/2 cup canned corn.
  • 1/2 cup roasted red pepper chopped up
  • 1/4 hatch green chile chopped up
  • a pinch of garlic salt and pepper

Mix all ingredients and let it sit until ready to use.

Grill each round 2-3 minutes on each side until soft and slightly charred. Top with salsa and crumbled feta. Enjoy this healthy meal!!

Ingredients:

  • olive oil
  • onion powder
  • garlic powder
  • paprika
  • salt
  • pepper
  • garlic salt
  • green chile
  • roasted red pepper
  • corn
  • squash
  • feta cheese

 

 

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Food Memories

Memories of food create my world kaleidoscope.

The other day while scrolling through Facebook I had the realization of how lucky I am to be able to stay connected to so many people from my childhood. Looking at each person, a second level of thought was occurring. I realized with each friend, I had an associated food memory. Memories started spilling out of my head. My friend Bev and I used to make this amazing pasta salad which we would eat sitting at Shafsbury lake in Vermont on hot summer days. I still love me a good pasta salad with Italian dressing. One of my last babysitters before I was finally considered old enough to stay home alone, Dee, introduced and taught me how to make grits. Salty, buttery grits. Best served with a  runny fried egg on top. I celebrated moving into my first apartment with my friend Nia by trying avocado and caviar. The first dinner my husband cooked for me while we dated, was Chile relleno with fresh New Mexico hatch chile. That dish will always be remembered. Spiccccy.

When I eat, that first experience is still woven into my perception of those foods. When I create food for other people I want them to have that same enjoyable experience that creates a memory.

One of the more saturated situations that takes away from the importance of food memory is that we are forgetting to feed our soul with the food we are eating.

As a country over 200 billion dollars is spent annually on fast food. That’s absurd to me. We can drive though fast food chains thinking that it saves money, time, and dishes but are we really saving anything? I think we are losing touch. We lose that family time spent in the kitchen, appreciating ingredients, a connection with your food source. Truly gaining an understanding for life.

All of these memories changed my relationship with food. Everyone I’ve met has given me a piece of them through cooking, which is maybe why George Bernard Shaw said “There is no sincerer love than the love of food”.

I want to encourage everyone in todays busy world to sit down at the table together, disconnect from technology and connect with each other.  Let the bonding begin even by encouraging your children to cook with you. Look around, research your local wild foods and instead of investing in large fast food chains, invest in yourself. Learn a new recipe, try a new veggie, bust most of all make memories.

 

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Food Labeling Madness

groceryfail

My emotions got the best of me today. I got angry. Soon followed by frustration. Aggressive waves of disbelief and disgust continued to slap in my mind all day. The reason behind my anger isn’t something new. The anger itself, yes, but not the reason.

Words  and Phrases like NO High Fructose Corn Syrup, Antibiotic free, hormone free, free range, rBST free slapped my train of thought all day.  Funny how the word “free” normally has such positive connotations, but next to those ugly words, its positivity falls short.

Why do we have to worry if our meat is hormone free? Or if milk came from cows not treated with rBST? rBST? No that’s not a typo. I just had to say it again. Who the hell besides the person who syntesized it, the farmers who use it, and the milk now labeling it, knows WHAT THE HELL rBST is?? Well I do, since I had to educate myself on what possibly could be happening to my milk and creeping into my consumption. Actually on an incredibly sad level, more people these days probably know what rBST stands for and represents. It’s been banned in European countries, declared unsafe, linked to several health upsets and yet still, IT’S FRIGGEN LEGAL in the US. What more do we need before this product is intolerable? Why is this even close to acceptable?

Check out this article by Dr. Edward Group for more detailed and cited information on Bovine Growth Hormone and our health :http://www.globalhealingcenter.com/natural-health/8-shocking-facts-bovine-growth-hormone/

RBST is just one of the many, many, many problems we are facing in the food industry. Our food has become industrialized. Once upon a time it was categorized as the hunters and gatherers growing into the butcher, the baker, the farmer. Now it’s an industry. Names like Monsanto come to mind when we question where our food originated.

Labels everywhere boast Hormone Free, Non-GMO, no artificial colorings, pesticide free, Bpa Free, etc. You get the point.  It’s sickening. The pleasure in seeking out my food feels tainted.

“The first dish on the menu that catches my eye reads “hormone-free chicken roasted on the rotisserie.” I know the reference to hormones is meant to sound like a good thing. I know they want me to think well of this chicken and the blameless life it has led, so far from the medicine cabinet. But the truth is I don’t want to hear about hormones on a menu, even if the references is in the negative.” “The Man Who Ate The World” by Jay Rayner

The thought of added Hormones in food is a turn off. A giant, smelly, piece of fish gone bad kind of turn off.  Should’nt the idea to create such artificial means of food creation stopped at a thought? Has food science gone too far? Work through me with this. I have a lot of questions. It just doesn’t make sense. Food is life. Why have all these awful chemicals become such an integral part of our food systems?

When you think about good food, your senses want to be on the happiest merry go round of their life.  You want to see a beautifully red tomato, smell ripeness, feel tenderness, taste it’s sweetness.  Instead we are losing that culture because we are being re-set to distinguish our food by labels.

Do we even trust the labels when we are splurging for the organic?

How did we get to this point? What have we lost in the process?

Interesting: Today show features a story about increase in cancer http://on.today.com/2kSoKMJ

Watch the trailer for COOKED. https://www.youtube.com/watch?v=epMAq5WYJk4

 

 

 

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Shishito Pepper Roulette

shishito-peppers

Hands down one of the easiest, tastiest appetizers you can put out for guest in a zip!

Always a good conversation starter too, because guest are sure to inquire more about these tasty looking peppers when they see them sitting, glistening with lime juice. “Are they hot?” is sure to be asked.  Typically no. However, see the above title of the blog. Pepper Roulette.  They earned this name after serving these to my mother in law, who we assured over and over again, they are NOT spicy.  The first one she bit into set her mouth on fire.  I was watching her face turn red and eyes water and I still  didn’t believe her.  I’ve made them a bunch of times and NEVER had gotten a spicy one before. I had to actually finish the one she bit into and then I fully felt her pain.

Now that you’ve been warned, don’t be a weenie and go try them. I promise, the majority of the time you will get a delicious, chared, sweet pepper.  If  by chance you do get the spicy one just remember you can’t fully appreciate all the good without a little bad  ;-).

  • 1 bag of Shishito Peppers (I find them at Trader Joes or local farmers markets)
  • 1 lime
  • a tsp of Kosher Salt
  • a tsp of Olive Oil

Heat up your cast iron pan until a drop of water sizzles off of it. Add oil and wait 30 seconds. Add Shishito Peppers and let cook for 3 minutes stirring occasional and letting them get a nice char/blister. Squeeze one half of the lime over the peppers while they are cooking and char for another 2 minutes. Remove from pan onto a plate and squeeze the other half of the lime all over them and salt. Serve up and play a little pepper roulette!

 

 

To learn more about services offered including Destination Dates, Meal Prep and Planning, Personal Chef Catering and Event Catering please visit :www.myhealthyhomechef.com

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Best Bean Soup

flooded-front-yard

It’s been raining non-stop here in our normally sunny San Diego, which means I have absolutely no desire to drag my 15 month old and myself out, especially to the grocery store which requires lugging it all back inside through several trips.

With that being said, I stared longingly into my fridge and cupboards yesterday wondering what I could whip up for dinner with what little I had on hand.

The result: An amazing pinto bean soup. It was a hit with all three of us. My husband the meat eater, myself the vegetarian and my picky child.

If you’re looking for a simple, healthy and filling dinner, look no further. I present

PINTO BEAN SOUP:

  • 1LB dried pinto beans (soaked, rinsed and drained)
  • 2 cups chopped green cabbage
  • 3 carrots diced
  • 1 small yellow onion roughly chopped
  • 1 1/2 cups chopped frozen spinach
  • 1 TBSP paprika
  • 1 TBSP garlic powder
  • 1 TBSP cumin powder
  • 1 TBSP oregano
  • 1/2 TBSP chile powder
  • 1 TBSP Salt
  • 1 1/2 TBSP Better than Bouillon Vegetable Paste
  • 6-8 cups of water
  • 2 tsp lime juice

To Make this a Meat Lovers Meal: Add 3 cups chopped Ham ( I keep it on the side and my husband just adds it into his soup before serving)

Begin by slightly sautéing carrots and onions in saucepan, after two minutes add all seasonings and sauté for an additional 2-3 minutes.  Now go ahead and add your water, pinto beans, and vegetable paste and stir. Bring to a simmer and cover for 1 1/2 hours. Open and add your cabbage and cook for an additional half hour. Scoop 3 cups of entire mixture into a deep measuring cup and use your immersion blender to thicken. Once blended add back into your soup and add frozen spinach and the squeeze of half a lime. Cook for another 10-20 minutes  season with salt and pepper and serve topped with chopped cilantro.pinto-bean-soup

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October Snack Attack

I swear that Justin’s favorite holiday is Halloween. Not for the costumes, eerie decorations or candy, nope none of those things. It’s the food. These seeds ultimately. Like a kid in a candy store. “When are we gonna get our pumpkins this  year?” and then I get a random text messages that says “Pumpkin Seeds!!!”

Carving our 2014 Pumpkins

Carving our 2014 Pumpkins

Needless to say it’s become a ritual and it seems each year the pumpkin gets a little bit bigger.  We have a blast carving them and instead of munching on candy the whole time, we can pop some of these healthy treats into our mouth. 

Separating the seeds from the goo

Harvesting the pumpkin seeds

So Last night we carved our pumpkins and this morning my house smells absolutely friggen amazing. In my oven, two kinds of  freshly seasoned pumpkin seeds are roasting themselves to perfection. Candle this smell up please. This recipe is super easy, healthy and delicious!!

Roasted Pumpkin Seeds

Roasted Savory and Spicy Pumpkin Seeds

 

1. Simply rinse your seeds, and boil them for 10 minutes in a cup of water and a teaspoon salt per cup of seeds.

Rinsing Pumpkin seeds

Boil seeds in two cups of water and two teaspoons salt per cup of seeds

2. Mix your seasonings. In the white dish I have mixed a teaspoon of each garlic powder, onion powder, and parmesan cheese. In the black dish I have mixed smoked chili powder, lemon pepper, salt, and cumin.

Garlic Parmesan Seasonings and Smoked Chili Lemon Seasoning

Garlic Parmesan Seasonings and Smoked Chili Lemon Seasoning

3.  Once your seeds are done boiling for 10 minutes, drain them and toss with 2 tablespoons olive oil and then lay them out flat on a cookie sheet.

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4. Roast your seeds at 400 degrees until they begin to turn a golden brown about 30 minutes.  Boom! You’ve just made your own pumpkin seeds. These last for weeks and go great on salads, in handfuls as snacks, or on top of soups.

HAPPY HALLOWEEN HEALTHY EATERS!!!

HAPPY HALLOWEEN HEALTHY EATERS!!!

 

 

 

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Think about it Thursday

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I have about 45 minutes to post this blog under this title before it doesn’t make sense. “Think about it Thursday.”  I’ve been thinking about it all day and now I just need to spit it all out.

A painter uses many different types of brushes and paints to create a variety of textures and looks.

I am noooo painter. Trust me, my husband will gladly attest I shouldn’t be allowed to paint even a flat, giant,  single wall because somehow, I will end up with paint on the two adjoining walls, ceiling, floor AND I will have partially painted myself. What can I say? I go color happy.

No no a painter I am not. Sorry to disappoint you Sam I am.  Mmm but I do like green eggs and Ham with tarragon, allspice and a little jam. Whoa ok enough with the Dr. Seuss. Let me get to the point (finally I know) …The Importance of Stocking a Kitchen for Healthy Eating.

Spices, Herbs, Oils and Vinegars. I swear I wasn’t trying to go all Dr. Seuss on that one again, it just happens to rhyme, but these four things can add an infusion of flavor on so many different levels when you learn to play with them. Olive Oil, which is common, truffle oil, red wine vinegar, balsamic vinegar, peanut oil, sesame oil (one of my favorites)   fish sauce, anchovy oil, ….oh the list goes on and on. Don’t get me started on spices and herbs. Ok, ok just a few. Cumin, lemon pepper, basil, oregano, saffron, fennel, cilantro, mint, nutmeg, thyme, dried mustard, crushed red pepper, rosemary, Garlic Ohhhhh Garlic.

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Make a mental note of what resides in your cupboards and cabinets. Make a commitment to less pre-packaged, quick substitute foods. I have rare exceptions but usually my rule of thumb is usually if it comes in a box, or plastic packages I don’t purchase it.

I constantly keep our starches stocked with lentils, white rice, wild rice, arborio rice, pasta, potatoes, quinoa and cous cous.  These can help pull any meal together.

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Next keep the veggies drawers always stocked with the standard, celery, carrot, lettuce, spinach, cucumbers, and whatever else may be in season.

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Add a little dash of this, a little dash of that, go explore! Find your inner Christopher Columbus or Picasso. Paint away with your ingredients.

 

 

 

 

 

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Flavorful Flatbread Pizzas

 

Flatbreads and Fresh poured IPA's

Flatbreads and Fresh poured IPA’s

MMMmmmmm Pizza. Who doesn’t like pizza? Born in New York, I am especially partial to thin crust pizzas and this dough recipe has become one of the staples in our home.    The flatbread becomes a vessel for your foodie creation allowing you a meal that can be so versatile in flavors. A perfect way to use all those leftover veggies at the end of the week, let the kids jump in and each make their own and watch the joy it creates.  Heads up the dough is very easy to make however, it takes 3 hours to rise.

Rising Flatbread Dough

Rising Flatbread Dough

 

I’ve put this dough through rigorous testing to see how easily I could mess it up and I couldn’t.  It has come out delicious every single time.  I didn’t have a true pizza stone so I cooked it on the back of a cookie sheet, no rolling pin so I’ve used wine bottles.  One time, I made the dough and forgot about it until the next day. It still worked like a charm. Don’t be nervous that you’ve got to run right back home to this dough once the 3 hours are up.

Things you will need for the Dough:

  • 1 teaspoon Active Dry yeast
  • 3 teaspoons sugar
  • 1/2 cup of warm water
  • 2 teaspoons olive oil
  • 2 cups of bread flour
  • 1/2 teaspoon salt

–  Mix your warm water, yeast and sugar in a big mixing bowl.  Let sit for a 3-4 minutes until dissolved.  I put the ingredients in our kitchen aid with the dough hook and then add the oil, flour and salt. If you don’t have a kitchen aid, add all ingredients and kneed until you have a smooth round ball of dough about 6 or 7 minutes. I sometimes find that I need to add a little more warm water if the dough is too flaky as I am kneading it.  (a teaspoon or two here or there).  Once you have your ball of dough, cover it with a damp dish towel and leave to rise for 3 hours.  This will make enough dough for 2 large flatbreads. I would say enough to happily feed 4 people.

In another small dish combine 4 tablespoons of olive oil, 3 cloves of minced garlic, 1/2 teaspoon of crushed red pepper, 1/2 teaspoon of each dried rosemary, and oregano.  This will be used later to brush the crust and infuse more flavor.

About an hour before you are prepared to cook your flatbread, turn your oven on to 500 and put in your baking stone or cookie sheet. Letting the stone and oven get very hot will ensure a crispy crust.

Rolling out Flatbread

Rolling out Flatbread

Once dough is ready I divide my ball into two and flour my rolling surface. Remember it’s a thin crust, about 1/4 of an inch thick. Once dough is rolled thin, take a fork and stab the dough all over. This will help keep the crust thin and avoid bubbling.

Fork the dough

Fork the dough

Now you are ready to decorate!! I’ve found for best results it is most effective to pull out your baking stone and quickly  transfer dough onto the stone. Brush dough with the olive oil mixture from earlier, making sure to get lots of that garlic everywhere. Top with whatever cheese and veggies you have on hand!

Flatbread Veggies

Flatbread Veggies

You must work quickly to avoid having the stone loose it’s heat.  Turn your oven down to 475 and put your flatbread back in the oven to cook for about 15 minutes or until crust is golden brown. Remove from pizza stone and put on a rack to cool for about 10 minutes before cutting pizza. Brush crush with olive oil mixture again. Do not leave on pizza stone to cool.

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Here are some of the different combos that we love:

  • A thin spread of tomato sauce, topped with fresh mozzarella, garlic infused ricotta, and chopped basil.
  • Smoked gouda with yellow and green zucchini, red peppers, caramelized onions, topped with kale, shaved parmesan, and thin sliced tomatoes.
  • BBQ pulled pork with smoked gouda, zucchini, red peppers, kale, caramelized onions, kale, fresh mozzarella, mushrooms and topped with crumbled bacon
  • Black Olives, spinach, feta, fresh mozzarella and red peppers.

Now it’s your turn to crank up the flavor profile and show us what you’ve got! I can’t wait to see some of your flatbread creations.

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Money is Tight. Save a life.

I changed my views on eating meat 4 years ago.  Instantly, I hear a big majority of you booing and shouting a chant of BACON!!! BACON!! in hopes that it will bring me back to the meat eater side. It won’t. My husband is still a ravenous carnivore and I’ll gladly cook his bacon without so much as a second thought to shoving a piece in my mouth. It just doesn’t appeal to me anymore. 

   I grew up on a farm with pigs, chickens, turkey’s, and every once in awhile a cow. Add the seasonal deer my family would shoot and that was our complete meat collection to get us through the year.  I’ve watched as every one of these animals have been slaughtered and packaged for our freezer and I didn’t blink an eye until it was time to see the pig get butchered. Maybe you’ve heard at some point that pigs are smart animals, which is why it was the hardest to watch. They can sense something is coming, you can see their fear. 10 years old and there I was, distracting a group of pigs while I watched my uncle get behind Porky and quickly slice his throat from one side all the way to the other, ending his desperate squeals. Porky was then hung upside down from a huge backhoe and skinned. There he hung, his skin creating a mirror image of his body, it looked like two pigs were grasping each others hooves, holding on for dear life so they wouldn’t fall from the backhoe. I watched all this happen and STILL ate meat. 

Fast forward 12 years and now I am living in one of the best cities in the US, San Diego and no longer eating farm raised meat or vegetables. I began developing ovarian cyst and my hormone levels become a huge reason for concern. It didn’t take long to put two and two together that the only major change I had made was the quality and source of my food. I began learning what goes into a mass produced animal even before it is slaughtered and it is ghastly. 70% of all antibiotics in the United States are used on Livestock. (www.ucsusa.org) Now imagine what goes into your meat afterwards to increase coloring and longevity on the shelf? Something internal clicked and cemented that eating meat just wasn’t worth sacrificing my health anymore to indulge and continue to be ignorant to these blatant facts that bacon was no longer just bacon. So here I am, 4 years into being a vegetarian and I haven’t had a single cyst or problem with my hormones since.  cOINKcidence? I think not.  

An added bonus to not having to visit the doctor every few months was that I began saving a ton of money. No more $8 for a lb of bacon or $12 for two pork chops, $22 for a pork loin. Beef and chicken are not cheap either. I would cringe as I looked at the meat prices. A weeks worth of meat  was costing over $100 and that was just for the 2 of us! This week, I walked happily out of the grocery store carrying my 7 bags stuffed to the rim with fresh vegetables. Oh the glory i felt for having only spent $42.35 on an entire weeks worth of healthy, fresh food. I couldn’t wait to use it for so many different creations. Oh yea and I saved a life or maybe two. We’ll call them Miss Piggy and Wilbur.  Th Th Th That’s all folks. 

$42.35 for an entire weeks worth of Groceries

$42.35 for an entire weeks worth of Groceries

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Simple Boiled Artichokes with Garlic Butter

Simple Easy Artichoke

Simple Easy Artichoke

This is simple, easy and delicious. The three major criteria for Healthy Easy Foods. I hope everyone who is looking to add a new vegetable to their repertoire finds this as yummy and easy as we do!

Simply chop about a half inch off both the bottom and the top and add to a pot of boiling water. Boil for about 40 minutes.

Boiled Artichokes

Boiled Artichokes

Test for doneness by pulling out a leaf. If it comes off easily and the “meat” is soft to the taste you are good to go! If you’ve never eaten an artichoke like this before you should know that you don’t actually bite the whole leaf. You use your teeth and kind of bit and scrape the “meat” off the end of the leaf without biting all the way through. When you get through all the leaves the best part is the heart. I usually make an artichoke per person because no one wants to share their artichoke heart. Serve these with a side of lemon to be super healthy or to be a little bad they are also delicious dipped in melted butter with a little garlic salt added to it.

Artichokes with Lemon and Garlic butter

Artichokes with Lemon and Garlic butter

 

You can also create a quick lemon aioli as well for dipping. Oooo the dipping possibilities.

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Taco Tuesday

Here in San Diego the big thing to do on a Tuesday night, is to go out and stuff your face with some of the best darn  lobster and/or fish tacos you can find. Drown them with a few cervezas like Tecate or Corona and call it a night.  Even though it’s fun to splurge, the recipe below is a healthy twist on a taco night that is simple, super easy and a delicious alternative.

Healthy Tacos

Healthy Tacos

Ingredients you will need for your “tacos” or umm…. lettuce wraps:

  • 1 head of butter lettuce
  • 1 red pepper diced
  • 1 1/2 cups freshly diced mushrooms
  • 1/4 cup chopped cilantro
  • 2 cups either cut up pork or tofu
  • 3 large carrots I use a potato peeler and create thin strips of carrots for this dish.
  • 1 cucumber deseeded and diced
  • 2 radishes thinly sliced – again i just used my potato peeler to get really thin slices.

Sauce for your tofu or pork:

  • 4 tablespoons brown sugar
  • 4 tablespoons soy sauce
  • 1 tsp white rice vinegar

Mix all three ingredients and Sauté your pork or Tofu, red peppers and mushrooms in this sauce until finished.

The best part the Dipping Sauce: Simply mix all ingredients together and set aside for dipping!

  • 2 tablespoons ketchup
  • 1/2 cup hot water
  • 1 tablespoon lemon or lime juice
  • 4 tablespoons sugar
  • 1 1/2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 tablespoons sesame oil

Voila! You’ve just finished making a delicious dinner. This shouldn’t take more than a half hour to throw together and have on the table. This makes about 12 small lettuce wraps which feeds 3 people. Keep in mind you can make this gluten-free by simply cutting out the ketchup and using tomato paste and using gluten-free soy sauce. Happy Healthy Eating!!!

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Thankfully it’s Thanksgiving

The USDA National Agricultural Statistics Service, and U.S. Census Bureau report that on average 51,000,000 Turkeys are consumed on Thanksgiving day. Combine that with all the other ingredients needed and the total US spending on Thanksgiving food topples over 2 Billion dollars.  Our portion today was $292 and will feed 15 adults and 3 kids. Not to mention providing the best part of Thanksgiving for all, leftovers!

Thankfully Thanksgiving

Thankfully Thanksgiving

As you can imagine, Thanksgiving is my favorite holiday to host. Two years ago we decided to try something new and purchased a turkey fryer and a crap ton of peanut oil. It was the best thing ever. We will never go back. We can’t go back. The moisture. The crunchy skin. The flavor. Pure Gobble it up, Turkey Perfection. Oh and I haven’t even mentioned the best part, which is that by cooking it in the fryer, you free up all that space in your oven to cook even more things, like an extra green bean casserole!

Fried Turkey

What’s Cookin’ Doc??

Brine – Good for a 12 – 18lb turkey . 

  • 2 Gallons hot water
  • 1/2 lb dark brown sugar
  • 1 lb kosher salt
  • 2 oranges freshly squeezed
  • 4 cloves of garlic- smashed
  • 7lbs of Ice

Once your water is boiling add all ingredients and stir until salt and sugar dissolve. Let it cool for just a few minutes as you fill your cooler with the ice. Pour your brine over the ice and stir until cool. Add your turkey and leave to sit overnight. The rule of thumb is 1hr per pound.

Injection Marinade

  • 1 cup melted butter
  • 2 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 1 Tbsp Tabasco
  • 1 tsp sage
  • 1 tsp cayenne pepper
  • 2 Tbsp Worcestershire
  • 1 Tbsp soy sauce

Thanksgiving Menu

Appetizers

Main Course

  • Turkey
  • Ham
  • Green Bean Casserole
  • Rolls
  • Gravy
  • Stuffing
  • Mashed Potatoes
  • Sweet potato casserole
  • Pesole

Desserts

  • Homemade Ice Cream
  • Homemade Cool Whip
  • Pumpkin Pie
  • Peanut Butter Pie
  • Apple Dutch Pie
  • Pecan Pie
  • Carmel Sauce
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