Tag Archives: healthy

Smoked Paprika and Orange Kale Chips

13 Jun

BeFunky_IMG_3567.jpgThe name says it all actually, no need to write a recipe. Okay I’ll write something. Just to fill out this page.

Kale chips became such a popular snack these days. Or maybe just in NYC? I don’t know. But you should know that they are incredibly quick and easy to make at home. Here is how:

 

 

4 cups of kale (the leafy parts, so cut off the stems)

2,5 tablespoons olive oil

1 tablespoon fresh orange zest

1/2 teaspoon smoked paprika

1/8 teaspoon ground cumin (optional)

pinch of salt

 

Preheat your oven to 350 °F. Prepare your tray with parchment paper or aluminum foil on it.

Cut off the stems of the kale and rip apart in order to make big chunks of the leaves and wash them. Make sure they are completely dry. That way your chips will be crunchy.

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In a small bowl combine the rest of the ingredients and toss it in the kale. Coat every single chunk with the olive oil mixture.

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You have to put them as a single layer on the tray. This means it is going to be a few batches you keep putting in the oven and taking out. Bake your first single layer kale batch for 8 minutes. If they’re not crunchy you can put them back in the oven for another minute but you need be careful because they get burnt so easily. Repeat it till you’re done with all of them.

Cauliflower Fried Rice

14 Mar

Since I’m obsessed with making lots of grain based recipes with cauliflower now, you have to read a lot of “weird” cauliflower recipes. Just remember that not only it’s good for you, it’s super delicious too!

 

BeFunky_IMG_1936Ingredients

4 cups of cauliflower rice

1 cup sliced green peppers

1/2 cup shredded carrots

1/3 cup chopped roasted red peppers

1 cup of chopped onion

1 tablespoon minced garlic

2 eggs

3 slices of turkey bacon, chopped

2 tablespoons low sodium soy sauce

Olive oil

Salt and pepper

 

Start by cooking the chopped turkey bacon over a little bit of olive oil in a big wok. Once crispy, take them out in a bowl. With the same oil/grease scramble your eggs. When they’re done out them in the same bowl with the bacon.

Add about 2 tablespoons of olive oil into the wok. Sautee onions and garlic in the oil with salt and pepper. Add the green peppers and carrots, let them blend in before you add the cauliflower. You’ll see it’s important to have a big wok because it gets pretty hard to stir the whole thing since there is so much of it. Add the soy sauce and right after it gives the color to your rice; pour in the roasted red peppers, scrambled eggs, and bacon. You should add more salt and pepper at this point and keep stirring occasionally to make sure everything is blended nicely.

This is one of my favorite dishes to make now. I don’t feel guilty after eating it; its not greasy, or high in carbs. You can omit the eggs and make it paleo as well. Oh how exciting 🙂

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Cauliflower Crust Pizza

7 Mar

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By far the best thing we made with Callie! You see cauliflower crusts on every healthy website now so we decided it was time to give it a try because we were stuck at home during Sandy. Good news; its easier than you think! Sad news; it took me about 4 months to share it with all of you, oops!

 

 

 

 

Ingredients

4 cups cauliflower rice

1 cup shredded cheese

1 egg

A blend of salt, pepper, oregano, and any spice you want

 

In order to make the cauliflower rice you need a food processor. It’s better if it’s a big one because it would take you two batches but even if it’s a BeFunky_IMG_1860small one don’t be intimidated. After washing your cauliflower cut it in junks so it’s easier to place them in the food processor. Process them until there aren’t any chunks left, it will look like rice; really tiny pieces. Boil a big pan of water and place the cauliflower rice in it, let it get soft; it takes about 5 minutes. Drain into a strainer. Then put it all in a cheese cloth and squeeze until there isn’t any liquid left. That way the crust wont get saggy. Mix the ball of rice that looks like a big dough now with the cheese, egg, and all the spices. Now it will actually be a pizza dough! Press it into the shape you want on a tray with parchment paper on it, about 1/3” thick and bake it at 400 °F for 35 minutes.

BeFunky_IMG_1859Take it out and go crazy. Any pizza topping you want will be amazing I’m telling you! We didn’t have pizza sauce at home so I made it from tomato paste, real tomatoes, olive oil, garlic, oregano, paprika, and water. Also since we had a vegetarian in the house we made it a veggie pizza. It. Turned. Out. Amazing.BeFunky_IMG_1861

 

 

 

 

 

 

 

Orange Chicken and Broccoli

22 Nov

This can also be made with beef, which I’m dying to try out next time 🙂

Ingredients 

Juice of 1 orange

1 tablespoon orange zest

1 tablespoon low sodium soy sauce

1 tablespoon olive oil

¼ cup chicken broth

1 chicken breast, sliced really thin

2 cloves of garlic, minced

1 head of broccoli

Combine first 4 ingredients in a bowl. Take out the left over chunks of orange (from the one you squeezed) and cut them before adding them to the sauce.

Steam the broccoli but make sure it is still crunchy. Take them out and put aside.

Heat some oil in a pan. Add the chicken and garlic. Cook until the chicken pieces are a little crispy on the outside. Add the sauce to the pan and continue cooking for another 3 minutes. Right before you remove the pan from the heat, stir in the broccoli.

Great to serve it over rice!

Grilled Salmon with Zucchini

28 Oct

Finally! I finally had my salmon fix. It took me two weeks but I finally found delicious and decent priced salmon fillets in a supermarket. I’m health conscious (aside from the fact that I love the taste of salmon) but I’m also pocket conscious so I spent a couple of weeks going into every market I see on the street to find it, and I finally did.

I normally bake salmon in the oven at 350°F but I recently bought this tiny electric grill that I love to use. So I went with the grilled version of this. Because the salmon was very fresh, it fell apart when I tried to take it off the grill. First I was sad because my presentation was not going to be how I pictured it but then I was glad it fell apart because I realized it wasn’t cooked all the way through. Probably because it was such a thick slice of fish.

I hope it looks appetizing because it sure was delicious and you should totally make it at home, grilled or oven baked. There is no specific recipe, so I’m just going to let you know how I made it.

I marinated the salmon fillets in air tight tupperware with olive oil, paprika, cumin, oregano, salt, and a little bit of herbes de provence. It was in the fridge for about 4 hours so it really got all the flavor. I put the fillets on the grill and cooked them for about 30 minutes. It took long because I wanted it to be cooked very well all the way through. Maybe my grill doesn’t get as hot as it should. Use your judgement at home.

In the meantime I heated up some olive oil in a pan and added onion salt, regular paprika, and parsley, stirred them till I could smell all those spices. I cut the zucchini in small chunks and put them in the pan. Sauteed till zucchinis were soft.

Placed the chunks of salmon on top of the zucchini and topped it with half a table spoon of capers. Served it with a julienne sliced tomato and green pepper salad which had apple cider vinegar and extra virgin olive oil drizzled over it. I don’t know about you but I think mustard goes really well with salmon so that’s what you see on the plate 🙂

Apple Pie Baked Oats

22 Oct

This is one of my favorite recipes, not only because I came up with it on my own (yes I was inspired by other recipes online, but still!) but also it tastes DELICIOUS. So I decided to use this for Silk’s Pinterest recipe contest. There are awesome recipes by other people so the competition is tough but once you give my baked apple pie oatmeal a try, you will know who the winner should be 🙂

Ingredients

1/3 cup old fashioned oats

2/3 cup Silk Unsweetened Pure Almond Milk

¼ cup mashed banana (half of a medium banana)

1 egg

1 tablespoon flax seed

½ cup apple cubes

¼ cup raw pecans

½ teaspoon maple syrup

½ teaspoon cinnamon

¼ teaspoon baking powder

Serve with

½ cup milk (any kind you want)

Preheat oven to 350 F. Spray two ramekins with cooking spray. Mix everything in a bowl and pour it in the ramekins. Bake in the oven about 45 minutes.

Let them cool off a little before you eat them. I love pouring more Silk Unsweetened Pure Almond Milk on top of them!

Whole Wheat Pita Bread

4 Aug

Whole Wheat Pitas

2 cups whole wheat flour

½ tablespoon dry yeast

½ + 1/8 cups warm water

                                               ¼ teaspoon salt

                                               1/8 teaspoon honey

Start with getting the yeast going. Preparing the water with the right temperature is always the trickiest part for me. You need to make sure the water is not too hot to kill the yeast and not too cold. They call it lukewarm water, and I never knew what that exactly meant. My friend Pierre made me run my hands through the water he uses for yeast. It’s a little warmer than room temperature. Pour ½ plus 1/8 cups of it into a bowl. Add the honey and stir it to dissolve. Once all the honey is dissolved you can add the dry yeast and wait about 5 minutes for it to bubble.

In a big bowl have all the flour and salt before you add the yeast mixture to it. If you’d like to add some herbs this is the time to do it. Once you have an elastic dough, form it into a ball and stop kneading, cover the top and sides of the dough with plastic wrap and let it rise for about 15 minutes.

Preheat the oven to 500 degrees.

When the dough gets bigger in size knead it again for 2 minutes and form 8 balls. Put them in the bowl again, cover them up with the plastic wrap and let them rise for 10 minutes.

Now you get to roll each ball to make 5 inch circles that are about ¼ inches thick. Allow the circles to rise one last time for about 5 minutes. Just before you place them in the oven flip them. This step is very important because flipping them helps the pitas to really separate and rise. Bake them for 4-5 minutes on the bottom rack of the oven. My advice is taking them out when all of them look like balloons.

If you would like to keep your pitas soft, make sure you put them in a container and close the lid while they’re still warm – before you have some with cheese – when they stay out for too long they tend to get hard like chips; which is also good because you can scoop hummus with them 🙂

You can also use them as hamburger buns!