How to eat healthy…the upside down pyramid — The Purple Almond

“Presently, a full two-thirds of Americans are overweight or obese, and childhood obesity has tripled over the past 30 years.” Do these statistics surprise you? This quote is from a wonderful article written by Dr. Joseph Mercola. In it, Dr. Mercola discusses the Standard American Diet (S.A.D.) which is filled with highly processed and refined “food”, […]

via How to eat healthy…the upside down pyramid — The Purple Almond

Vegetable Tian

When I saw, Elaine’s variations of Tian, I of course, absolutely, wanted to try it! As you already know, I love gratin and have posted several before.

And zucchini, eggplant and tomato are obviously my favorite vegetables, in addition to peppers!

tian2

Here’s how I made mine…

Ingredients:
2 Japanese eggplant, sliced thin
4 Roma tomatoes, sliced thin
1 medium Zucchini, sliced thin
salt and black pepper
4 slices of pepper jack cheese
3-4 tbsp of Chipotle medium salsa
1-2 tbsp olive oil

Pre heat the oven for 375 degrees

Slice your favorite vegetables. I used eggplant, zucchini and tomato. Drizzle olive oil and season with salt and pepper.

tian1

Layer a baking dish with some sauce. I used Chipotle salsa, Stack with seasoned vegetable stacks and bake for an hour.

Add shredded pepper jack cheese and continue baking for 10 minutes.

Switch to broil and broil on high heat for 5 minutes.

Serve warm with some bread.

See also:

Zucchini and Yellow Tomato Gratin
Eggplant and Tomato Gratin
Roasted Curried Cauliflower Gratin
Curried Cauliflower Gratin
Summer Squash Gratin

Spicy Kale and Pea Uttapam

It’s what for breakfast!

Fly 'n Cook

It is March. St Paddy’s Day. Believe it or not, a snow day in the Mid-Atlantic!

w1I had ample free time, and some left over Idli batter to play with, and green was in my mind🙂

w4Ingredients
2-3 tbsp Idli batter
1/4 white or yellow onion chopped fine
a handful of frozen green peas rinsed
a handful of organic Tuscan kale chopped fine
1 green jalapeno chopped fine
a few sprigs of green cilantro chopped fine
4-6 cherry tomatoes sliced (optional)…. I love a colorful palate🙂

Mix all ingredients. Add water as needed to lighten the batter.

w2Place a flat  non-stick pan on the stove on medium heat. Add 1 tbsp oil to grease the pan. Add the mixed batter and spread evenly with a spoon. Add additional oil as needed. Cover with a plate and cook until the side is lightly browned.

w3Flip and cook the other…

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Mango Chia Pudding

Lately, I have been enjoying chia pudding for breakfast. My favorite combination is using mango!

mangochia

Ingredients:

1 cup lite coconut milk
1/4 cup chia seeds
1 tbsp of maple syrup
1 mango

In a bowl, mix the coconut milk and chia seeds thoroughly.

Peel and dice the mango. Place roughly half in a food processor and blend to a pulp. Transfer the pulp to the milk mixture. Add maple syrup and mix well. Top with the rest of the diced mango.

Refrigerate overnight and enjoy the next morning for breakfast!

Makes 3-4 servings.

Quick Lunch Series: Cauliflower Fried Rice

I have been meaning to make Cauliflower Fried Rice since I saw this Coconut and Lime Cauliflower Fried Rice recipe and this one.  Although, I had a cauliflower at home and could make the rice from scratch, I found a bag at Trader Joes and this is how I ended making my dish.

friedrice

Ingredients:

2 cups cauliflower rice
1/4 cup lite coconut milk
some lemon juice (optional)
1 cup mix vegetables – I used shredded carrot, corn, peas, red pepper sliced, broccoli florets and sliced red onion
1-2 tsp chili oil with crushed red pepper
1 tsp coconut oil
drizzle of soy sauce
salt to taste

Heat the coconut oil in a pan. Add the cauliflower rice and cook for 3-4 minutes. Add coconut milk, lemon juice and cook on for 8-10 minutes or unitl the liquid evaporates and the rice is cooked.

Meanwhile, in a separate pan add the red chili oil and stir fry the vegetables on medium high for 5-10 minutes until lightly browned. Season with salt, red crushed pepper, and a drizzle of soy sauce. Mix in the cauliflower rice and serve warm.

It turned out delicious! It looks very much like brown rice, but once you taste it, it was pleasantly tasteful. Especially being cooked in coconut milk gives it extra flavor.

Makes 3-4 servings.

Cherry Friands

When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!

cf

I created a lighter version with less butter and maple syrup. Here’s how I made mine.

Ingredients:

45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries

Prepare a 6 muffin tin. Preheat oven to 350 degrees.

In a bowl, whisk together: melted butter and egg whites. Add in flour,  almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.

Bake for 20 minutes or until cooked and toothpick test passes.

 

Enjoy with a nice cuppa tea!

Spinach on my mind

I know how I felt then….🙂

Fly 'n Cook

Can’t believe that it is already September! Summer is almost over. With fall  barely a week away it was time for drastic measures. My fitness goals for the year remained adamantly frozen where they had been at the start of the New Year. With just 3 1/2 months left of 2012 it was time to take action.

With that in mind, I bought a 1lb box of fresh, organic baby spinach at the start of the week and enjoyed a new salad each day (see end of post for a link to the recipes I tried).

Today’s special for lunch was Greek spinach salad, mango Greek yogurt and fresh lichi and mango for snack.

This weeks spinach salad menu:

Fresh Greens Salad
Mango Spinach Salad
Mediterranean Spinach Farro Salad
Greek Spinach Salad

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