Banana Pancake with Almond Flour

Recently I’ve been watching my carb intake so I have been on the lookout for low carb recipes. I discovered almond flour which gives the pancake texture without carbs or gluten.

I’ve been making them for breakfast and for a snack before the gym. So yummy!

Banana Pancake with Almond Flour

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 1 banana
  • 1 egg
  • 1/2 tsp baking powder
  • 1/4 cup almond flour
  • Coconut oil spray

Directions:

  • In a bowl, mash the banana with a fork
  • Add egg
  • Add baking powder
  • Add almond flour
  • Heat a non stick pan and spray with coconut oil (or butter)
  • Pour half the mixture into pan
  • Cook on low heat until browned on each side. (be careful to flip as the mixture will still be runny)
  • Serve hot

 

Green Papaya Salad

One of the many reasons I love living in California, is because we are able to get most of the ingredients needed to make authentic Thai food. Just 10 minutes from my house is a great Thai Market with all the fresh ingredients you need. This weekend I found a nice unripe papaya so I was inspired to make one of my favorite dishes, papaya salad.

Papaya Salad

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 1 unripe papaya (shredded)
  • 1 handful of roasted peanuts
  • 1 handful of cherry tomatoes (quartered)
  • 1 handful of Chinese long beans (cut)
  • 1-2 Tbsp of dried shrimp
  • 2 cloves garlic
  • 1-2 fresh thai chilies (more if you want spicier)
  • 1 Tbsp fresh lime juice
  • 1 Tbsp tamarind juice
  • 1 – 2 tsp fish sauce
  • 1 Tbsp palm sugar (grated)

Directions:

  • In a large mortar and pestle pound the garlic, peanuts and shrimp together to make a loose paste.
  • Add chilies (per your taste) and pound together.
  • Add tomatoes and pound together.
  • Use a large metal spoon to mix the ingredients in the bottom of the mortar around to make sure you are mixing all ingredients.
  • Add the Chinese long beans and pound together.
  • Add the papaya and continue pounding until all ingredients are combined together. Continue to use the spoon to mix ingredients.
  • Add fresh lime juice, fish sauce, palm sugar and tamarind to taste.
  • The finished product should be a combination of sweet, spicy, and sour.
  • Serve on a plate with fresh cabbage and sticky rice.

 

Greek Spiralized Cucumber Salad

I got a new toy for Christmas! I got a spiralizer! This new gadget is going to inspire me to make more vegetables for my family. Here’s a big greek salad you can make for any potluck, party or just for your family.

You can change up the amounts based on your needs, it’s so simple you can’t go wrong!

Greek Spiralized Salad

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 4-5 seedless English cucumber
  • 2 green bell pepper, chopped
  • 1 cup grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, chopped
  • 1 cup red onion, sliced thin on spiralizer
  • 2 fresh lemon
  • 1 package of fresh feta
  • 1 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 Tbsp fresh oregano leaves, minced

Directions:

  • Spiralize the cucumbers using the chipper blade on the spiralizer.
  • Cut the strands into smaller bite size pieces
  • Place on a paper towel and sprinkle with salt to help remove the excess water. Let sit for 1 hour
  • In a large bowl mix the bell pepper, tomatoes, olives and onion
  • Add cucumber
  • When ready to serve, toss with fresh feta and dressing

Dressing:

  • In a small bowl combine juice of 2 lemons
  • 1 cup olive oil
  • 1 Tbsp red wine vinegar
  • 2 Tbsp fresh chopped oregano
  • Salt and Pepper to taste

Israeli couscous with tomatoes, arugula and pine nuts

I love Israeli Couscous! It has a nice chewy texture and can mix well with lots of fresh vegetables. It pairs nicely with any protein and looks delicious.

This week at the farmers market I picked up some beautiful yellow organic cherry tomatoes and arugula. Adding this to the couscous was so good!

Israeli couscous with tomatoes, arugula and pine nuts

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 1/2 cup Israeli couscous
  • 3 Tbsp butter (divided)
  • 1/2 cup sweet white onion  (chopped)
  • 1/2 cup pine nuts
  • 1 bay leaf
  • 1 2/4 cup chicken broth
  • 1/4 cup parsley (chopped)
  • zest of 1/2 lemon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 handful fresh arugula
  • 10-15 cherry tomatoes cut in fourths
  • Salt and pepper to taste

 

Directions:

  • In a large pan melt 1 Tbsp of butter and add pine nuts until brown
  • Remove pine nuts from pan and set aside
  • Add 2 Tbsp of butter and onions, cook until translucent
  • Add couscous and bay leaf and stir until brown
  • Add chicken broth and bring to a boil
  • Cover and let simmer until liquid is absorbed
  • Remove from heat and put in a bowl, let cool for 10 minutes
  • Add back the pine nuts, tomatoes, arugula, lemon zest, lemon juice, and parsley
  • Add salt and pepper to taste
  • Drizzle with olive  oil

Arugula Salad with Tomatoes and Pine nuts and Dijon Dressing

I make Arugula salad almost every night. I find that this is such a great complement to many savory dishes I make, due to the pepperiness to the arugula. You can add any other vegetable you want, it’s so simple.

Arugula Salad with Tomatoes and Pine Nuts

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1-2 handfuls of washed fresh baby arugula
  • Tomatoes (any kind you want chopped up)
  • 1/4 cup of pine nuts
  • 1/4 cup of shaved parmesan cheese

Dressing:

  • 1/2 cup red wine vinegar
  • 1  teaspoon of Dijon mustard
  • 1/2 cup of olive oil
  • salt and pepper
  • 1/2 teaspoon of honey

Directions:

  • In a medium size bowl mix all salad ingredients together
  • In separate bowl, mix red wine vinegar, mustard, honey, salt and pepper
  • Add olive oil and whisk until combined
  • Drizzle over salad and toss

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Garlic Truffle Edamame

This is one of my favorite dishes I order at our go to sushi place. I needed to eat this more on a regular basis so I experimented at home with this recipe. It is so easy to make and you can adjust the taste to your liking by just adding more of each ingredient if you want, you can’t go wrong!

Garlic Truffle Edamame

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1 bag of frozen (not cooked) Edamame
  • 1/4 cup of soy sauce (I use low sodium)
  • 1/4 cup of Ponzu sauce (I prefer Mizkan brand)
  • 1 tablespoons of Chili Oil (you can use less or more depending on spice profile)
  • 1 tablespoon of black truffle oil
  • 4-5 cloves of finely chopped garlic

Directions:

  • In a medium bowl mix all the sauces and garlic together and let sit for 30 minutes on the counter to marinate.
  • Steam Edamame per the instructions on the bag and then add to the sauce mixture.
  • Stir well and serve hot!

Poached Egg with Arugula Salad

I love poached eggs! They are easy and super healthy and can be eaten with just about anything. This is great dish if you are watching your carb intake and need a quick healthy breakfast.

Arugula Salad with Poached Egg

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 2 handfuls  of arugula
  • 1 tomato cut or you can use cherry tomatoes
  • 1/2 sweet white onion
  • 3 pieces of uncooked bacon cut into pieces
  • Parmesan cheese shavings (to taste)
  • 2 Eggs (poached)

Dressing:

  • 1/4 teaspoon of Dijon mustard
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • salt and pepper

Directions:

In a large pan, sauté bacon pieces until crispy and add thinly sliced onion. Cook until translucent and remove and drain on a paper towel. Assemble arugula, tomatoes, and cheese in 2 bowls evenly. Add the onions and bacon to the top and add the poached egg. Mix the dressing ingredients together in a bowl and pour over the top.

Creamy Pesto Pasta Salad

I don’t really eat a lot of pasta but this salad is so yummy. This recipe is a healthier choice because I use greek yogurt for the creaminess. It paired nicely with the pan fried chicken I made tonight for dinner.

Creamy Pesto Pasta Salad

  • Servings: 4-6
  • Difficulty: easy
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  • 1 box of pasta (your choice)
  • 1 handful of grape tomatoes (halved) or cut tomatoes (your choice)
  • 1 container of Fage greek plain yogurt
  • 1 container of pesto
  • 1/4 cup of pine nuts (optional)
  • 1 handful of chopped fresh basil
  • 1 bunch of fresh arugula or spinach
  • 1/2 cup of grated parmesan cheese
  • 1 cup of fresh mozzarella balls
  • 1/4 cup of olive oil
  • salt and pepper

Directions:

  • Cook pasta, rinse under cool water and drain
  • In a large bowl mix the pesto, yogurt, parmesan , salt, pepper, and stir well
  • Add the pasta and mix thoroughly
  • Add the basil, mozzarella balls, pine nuts, arugula or spinach and mix carefully
  • Add olive oil and mix well
  • This can be served at room temperature or cold

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Surprise Turkey Meatballs with Root Vegetable Hash

Today is my farmers market shopping day, time to see what vegetables I’ll be cooking with this week! I picked up some beautiful carrots, squash, sweet potatoes, and tons of fresh herbs.

I’m still trying to cut down on 90% of my carb intake and trying to make different recipes is challenge. I don’t like eating the same things often (unless it sushi). These turkey meatballs are similar ingredients to the turkey meatloaf I made the other night so I knew it would be delicious. I scanned the internet for some ideas and came up with my own recipe, I have to say they turned out great!

You can eat this with some turkey gravy if you want.

Surprise Turkey Meatballs

  • Servings: 4-6
  • Difficulty: easy
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Surprise Turkey Meatball!

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Surprise Turkey Meatballs

Ingredients:

  • 1 package of dark meat ground turkey
  • 1/2 Sweet white onion
  • 3 cloves garlic
  • 1 handful of parsley
  • 1 teaspoon of dried oregano
  • 1/4 cup of Panko breadcrumbs + 1/4 cup to roll the meatballs in
  • 1 egg (beaten)
  • Fresh Mozzarella balls (tiny)
  • 1 tablespoon balsamic glaze
  • 1/2 cup parmesan cheese + 1/4 cup to roll the meatballs in
  • Salt and Pepper

Directions:

  • Heat oven to 400 degrees
  • Oil the tiny cupcake pan with either spray or olive oil using a brush.
  • On a plate mix 1/2 cup of parmesan cheese and 1/2 cup of Panko breadcrumbs.
  • In a food processor blend the onion, garlic and parsley together until chopped up. Place ingredients in a large bowl and add Panko, Parmesan, balsamic glaze, beaten egg, oregano, salt and pepper and mix together. Add the turkey and stir until completely mixed. Use a tablespoon to scoop turkey mixture and form into a ball, push the mozzarella ball into the middle and push the meat around it to close and roll it in the Panko mix.  Place the meatball in the cupcake pan.
  • Bake in oven for 20 minutes
  • Serve immediately

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Chop the onions, parsley and garlic together
Chop the onions, parsley and garlic together

Roll turkey into a ball and insert the mozzarella
Roll turkey into a ball and insert the mozzarella

Roll in the panko and cheese mixture
Roll in the panko and cheese mixture

Turkey Meatball ready for the oven.
Turkey Meatball ready for the oven.

Turkey Meatball done!
Turkey Meatball done!

Root Vegetable Hash

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 3 Carrots (chopped in cubes)
  • 1 purple sweet potato (chopped in cubes)
  • 1 white sweet potato (chopped in cubes)
  • 2 yellow squash (chopped in cubes)
  • 1/2 sweet onion (chopped in cubes)
  • 1 tablespoon of chopped fresh sage
  • 2 tablespoons of chopped fresh Italian parsley
  • 2 tablespoons butter
  • 1 – 2 tablespoons of olive oil
  • Salt and Pepper

Directions:

  • Heat cast iron pan
  • Add olive oil
  • Add onions and sauté
  • Add sweet potatoes and sauté for 2 minutes
  • Add parsley and sage
  • Add carrots and sauté for 2 -3 minutes until semi soft
  • Add squash and sauté for 2-3 minutes
  • Add butter
  • Add salt and pepper
  • Cook until soft and a little crispy on the bottom
  • Serve hot

Root hash
Root vegetable hash

Turkey Meatloaf with Mash Potatoes and Arugula Salad

My aunt Patty is an amazing cook. She turned me onto using dark meat ground turkey a while back, since then I haven’t used any ground beef!  She mentioned she found this recipe for Turkey Meatloaf in the LA Times this weekend that was adapted by a recipe by Valerie Bertinelli. She said it was super easy to make and very tasty. I’ve been looking for a good meatloaf recipe so tonight I tried it.

Mixing the ingredients together was super easy, threw it into the oven for an hour. Came out very flavorful and moist.

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Turkey Meatloaf

  • Servings: 4-6
  • Difficulty: easy
  • Print

2 slices soft white sandwich bread, torn into small pieces (about 2 cups)

1/2 cup milk

1 1/2 pounds ground turkey

2 eggs, lightly beaten

3/4 cup grated Parmigiano-Reggiano cheese

8 thin slices pancetta (about 4 ounces), finely chopped

1/2 onion, finely chopped

3 cloves garlic, pushed through a press

1/4 cup plus 1 tablespoon ketchup, divided

2 tablespoons balsamic glaze or vin cotto, or as desired

1 cup loosely-packed fresh flat-leaf parsley, chopped

1/2 teaspoon dried oregano

1/4 cup Italian-style dried bread crumbs

1/4 teaspoon kosher salt

Freshly ground black pepper

STEP 1

Heat the oven to 500 degrees. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon ketchup, balsamic glaze, parsley, oregano, dried bread crumbs, salt and pepper to taste. Mix well with your hands.

STEP 2

Shape into an 8-inch by 5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees and slather the remaining ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 degrees, about 45 minutes. Remove the meatloaf and set it aside to rest for 10 minutes, then transfer to a platter and serve.

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