Baby Bok Choy and Portobellos

Posted by hippydude on May 18, 2012

Posted in: Food, healthy, Recipes. Tagged: 20 minute meals, Asian cuisine, baby boomers, Bok Choy Recipes, gluten-free, Portobello recipes, Side Dishes, Stir Fry, Thai recipes. 3 comments

I love baby bok choy and so do many others because it flies from my local grocer’s shelves faster than a Lear jet. When I do score some I like simple preparations to feature its delicate crispness. The Thai shrimp paste in this recipe really sets it apart and who doesn’t love sauteed Portobello mushrooms? This recipe is gluten-free

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Baby Bok Choy and Portobellos

Yield: 3-4 servings

3 baby bok choy quartered lengthwise
2 large Portobello mushrooms sliced stem removed
1 red pepper (Fresno) cut into strips
3 teaspoons Pantai norasingh™ Thai shrimp paste in soya bean oil
1 teaspoon salt
1 teaspoon olive oil

Heat oil in a wok and add bok choy, Portobellos, shrimp paste, salt and chili pepper and stir fry for 2 -3 minutes stirring constantly. Portion onto plates and serve.

Lobster Surimi Stir Fry

Posted by hippydude on May 7, 2012

Posted in: Food, healthy, Recipes. Tagged: 20 minute meals, Asian cuisine, baby boomers, diabetic recipes, gluten-free, healthy, Lobster Surimi Strir Fry, low fat, main meals, Meatless Entrees, Stir Fry. 2 comments

Surimi (imitation crab or lobster) is a versatile protein low in fat and works cooked and in salads. You may use any vegetable combination you like for your stir fry, today’s recipe features savoy cabbage, shiitake mushrooms, onion, asparagus and carrots. This recipe is low-fat, gluten-free, diabetic friendly and high in fiber and nutrients.

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Lobster Surimi Stir Fry

Yield: 4 generous servings

1 bunch asparagus cut into 3 inch lengths
½ head savoy cabbage sliced core removed
½ white onion sliced
3/4 cup matchstick carrots
6-10 shiitake mushrooms stems removed
1 package of lobster flavored surimi chunks
1 ½ tablespoons gluten-free tamari sauce
1 teaspoon stevia
1 tablespoon grape seed oil
OPTIONAL: 1 red chili pepper sliced

Heat your wok or sauté pan with oil and add all of the above ingredients. Stir fry for about 2 minutes. Serve.

Lemon Beef Salad

Posted by hippydude on April 22, 2012

Posted in: Food, healthy, Recipes. Tagged: Appetizers, Asian cuisine, baby boomers, diabetic recipes, gluten-free, healthy, Lemon Beef Salad, low fat, Marinated beef salad, Paleo recipies, salads, Side Dishes, Starters. 2 comments

In this recipe the lemon juice actually ‘cooks’ the beef. This is my variation of a Vietnamese dish. To slice the beef very thin you can freeze it for half an hour before slicing. Remove any silver skin or fat before slicing. This recipe is gluten-free, paleo, low-fat, diabetic friendly and yummy!
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Lemon Beef Salad

Yield: 2 servings

MARINADE:
¼ cup lemon juice
1 tablespoon water
2 teaspoons honey
½ teaspoon salt

6 oz. thinly sliced natural beef round or sirloin
½ white onion julienne
1 Fresno or Serrano chili thinly sliced
½ lemon thinly sliced
Optional: 4 basil leaves

Marinate the raw beef, onions and chilies, lemon slices in the marinade for 30 minutes, plate and serve.

Palle di Gioia

Posted by hippydude on April 16, 2012

Posted in: Food, healthy, Recipes. Tagged: baby boomers, diabetic recipes, gluten-free, healthy, low fat, main meals, marinara, Palle di Gioia, turkey meatballs. 4 comments

Palle di Gioia translates in Italian to “balls of joy” which is an apt description of probably the best turkey meatballs I have tasted. We have a year round herb garden and put those fresh herbs to use flavoring this usually bland meat. This is another Val recipe and it is a knock out. Paired with her sauce you will surely please every palette in your house. This recipe is low-fat, low-carb, diabetic friendly and gluten-free.

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The meatballs right out of the oven

Palle di Gioia

Yield: 6 servings

Meatballs:
2 lbs ground turkey 90/10
½ onion chopped fine or a handful of chives chopped fine
2 eggs
6 cloves garlic finely minced
6 sprigs fresh oregano finely minced
1 sprig of rosemary finely minced
10 – 12 basil leaves finely minced
5 sage leaves finely chopped
1 tbsp gluten-free tamari
½ tsp salt
3 tbsp almond meal
Cracked pepper to taste

Mix all ingredients. Form into balls about 1.5” in diameter and place on a cookie sheet sprayed with Pam. After the meatballs are complete spray the tops with cooking spray so they brown. Bake at 400 degrees for 15 minutes.

Makes approximately 36 meatballs.

Veggie Marinara Sauce:
1 onion chopped
1 handful of basil chopped
6 tbsp. oregano chopped
1 tbsp. rosemary finely chopped
6 cloves garlic chopped
1 ½ cups broccoli slaw
2 tbsp. grape seed oil
2 cups mushrooms sliced
Saute above ingredients until soft. Add:
½ cup red wine
1 tbsp. tamari (gluten-free)*
1 can 26.5 oz pasta sauce
1 can 14.5 oz diced tomatoes drained
2 cups loose packed spinach
1 individual packet of stevia
Salt and pepper to taste

Simmer for 15-20 minutes stirring occasionally.
Ladle sauce over meatballs, top with Italian shredded cheese blend and serve with your favorite vegetable.

*PS: If you are soy intolerant or want to make this recipe paleo, use coconut aminos instead of tamari.

(Thanks Jeff)

Shrimp and Lox Louie Salad

Posted by hippydude on April 13, 2012

Posted in: Food, healthy, Recipes. Tagged: 20 minute meals, baby boomers, diabetic recipes, gluten-free, healthy, low fat, main meals, Meatless Entrees, Paleo recipe, Shrimp and Lox Louie Salad, sustainable seafood. Leave a Comment

My wife Val made this for our lunch today and I just had to share it with you. This is a Pacific Northwestern style Louie with tons of flavor and textures. This is no starter but a meal in itself, rich in antioxidants and omega 3. Just top with your favorite dressing. Gluten-free, Paleo, Low-fat, low-carb, and diabetic friendly.

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Shrimp and Lox Louie Salad

Yield: 2 servings

½ lb. salad shrimp
2 slices of natural wild caught lox cut into strips
8 spears of asparagus lightly steamed
2 cups of spring salad mix w/spinach
2 hard cooked eggs halved
1 ripe Haas avocado peeled and sliced
1 lemon quartered
½ English cucumber diced
6 mini red and yellow peppers sliced
1 garlic dill pickle cut into spears
2 tablespoons julienne carrots
2 green onions sliced
4 leaves of basil chiffonade
Garlic salt and cracked pepper to taste

Start with the spring salad mix base and add remaining ingredients as shown with the shrimp and lox at the top. Add your favorite dressing or just use the lemon juice from your lemon wedges.

Clam and Smoked Salmon Pizza

Posted by hippydude on April 6, 2012

Posted in: Food, healthy, Recipes. Tagged: 20 minute meals, baby boomers, Clam and Smoked Salmon Pizza, healthy, main meals, Meatless Entrees, Pizza recipes, Seafood entrees. 3 comments

As any of you know who follow my blog, most of my recipes are gluten-free. This is not one of them but was so exquisite I had to share it with you. Many supermarkets and Trader Joe’s now carry pre-made pizza dough in 1 pound units which make a perfect thin crust large pizza, enough to feed 2 adults and 1-2 kids when you add a salad. Yes these are moderate portions but moderation is the key to healthful eating habits right? I am using the whole wheat crust in this recipe. Always use the best quality, natural and fresh ingredients whenever possible. What really sets this recipe apart is the artichoke heart dressing creating a unique flavor when combined with the seafood, garlic and fresh herbs. It is truly divine! Please use fresh mozzarella (not the rubbery kind).

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Ready for the oven...

The finished pizza ready to serve

Clam and Smoked Salmon Pizza

Yield: 3-4 servings

1 lb. ball of whole wheat pizza dough
6 oz. fresh mozzarella cheese cut into ¼ inch slices
1-6.5 oz. can of chopped clams drained
3 oz. artichoke heart dressing (see: Chicken and Baby Kale Salad w/ Artichoke Heart Dressing)
2 oz. natural, (nitrate-free) wild caught lox julienne
1/3 oz. extra virgin olive oil
4-5 fresh basil leaves chiffonade
4-5 cloves of garlic chopped
1 sprig of fresh oregano chopped
Salt and fresh cracked black pepper to taste

Set oven temp to 425°. Place dough on a pizza pan or cookie sheet, drizzle with olive oil and stretch or roll it out to a large pizza size. Spread artichoke dressing to the edges; add clams, salmon, garlic and herbs. Top with sliced fresh mozzarella cheese. Add salt and fresh cracked pepper to taste. Cook for 10-15 minutes or until crust is cooked on the bottom and starting to brown. Slice and serve with a fresh salad.

Polenta alla Putanesca

Posted by hippydude on March 26, 2012

Posted in: Food, healthy, Recipes. Tagged: 20 minute meals, baby boomers, diabetic recipes, gluten-free, healthy, Italian Recipes, low fat, main meals, Meatless Entrees, Polenta alla Putanesca. 3 comments

‘Whore’ style polenta is the Italian translation, meaning this is a zesty, spicy bold and savory sauce indeed! This sauce originates from Southern Italy from the mid 20th century and is a great topper for pastas and polenta.This recipe is gluten-free and diabetic friendly and a must try for your culinary journey.

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Polenta alla Putanesca

Yield: 3 generous servings

1-24 oz. tube of cooked polenta
1-14.5 oz. can diced tomatoes
½ red onion chopped
2 ripe Roma tomatoes
2 oz. part skim shredded mozzarella
1-2oz. can anchovy fillets drained
2 tablespoons capote capers
2 tablespoons chopped pitted kalamata olives
1 tablespoon extra-virgin olive oil
4 cloves of garlic
½ teaspoon crushed red chili flakes
5 fresh basil leaves
1 sprig fresh oregano leaves
Fresh cracked black pepper to taste

Place Roma tomatoes, garlic, basil, oregano, crushed chilies and anchovies in a blender and puree. Sauté onions in olive oil in a heavy bottom saucepan. Add blender contents, diced tomatoes, capers and olives, reduce to medium heat and cook for 15 minutes stirring occasionally. Slice polenta and portion onto three plates. Microwave 2 minutes each to heat.
Cover with putanesca sauce and top with shredded mozzarella cheese and serve.

Brown Rice Penne w/ Spinach and Mushrooms

Posted by hippydude on March 22, 2012

Posted in: Food, healthy, Recipes. Tagged: 20 minute meals, baby boomers, Brown Rice Penne Recipe, diabetic recipes, entree, gluten-free, healthy, low fat, main meals, Meatless Entrees, pasta dishes, Vegan recipes, vegetarian recipes. 1 comment

Our local store has recently expanded their bulk foods section adding 3 gluten-free pastas. I thought I would give the brown rice penne a try so I created a simple entree to check it out. This recipe is lower in fat, gluten-free, dairy-free, diabetic friendly, and vegan.

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Brown Rice Penne with Spinach and Mushrooms

Yield: 4 generous servings

5 cups cooked brown rice penne
4 cups organic baby spinach leaves
3 cups Crimini mushrooms sliced
5 cloves fresh garlic chopped
6-8 leaves of fresh basil chiffonade
1 ½ tablespoons extra virgin olive oil
½ teaspoon salt
Fresh cracked black pepper to taste

Cook brown rice penne al dente drain, rinse and set aside. Heat olive oil in a wok or large heavy bottom sauce pan. Add garlic, and mushrooms sauté one minute then add spinach, basil, penne and seasonings. Cook till spinach is done (about 30 seconds) stirring constantly to coat penne.
Portion and serve.

Paleo Chocolate Cake

Posted by hippydude on March 19, 2012

Posted in: Uncategorized. Leave a Comment

Reblogged from Paleo Works: How To Diet:

'Choco Heaven' by Paleo Works..."It Won't Kill You"!

Chocolate Cake is one of the best things in the world ever, so we understand why many people may consider it a step too far to have no more chocolate cake at birthdays and other celebrations. But no fear! Mum has developed a healthy solution that won’t kill you. As it was her birthday on Friday, my mum set to and created an ingenious recipe we now call Paleo Works ‘Choco’ Heaven that is even better than normal chocolate cake!

Colcannon and Cabbage

Posted by hippydude on March 17, 2012

Posted in: Food, healthy, Recipes. Tagged: 20 minute meals, baby boomers, Colcannon, diabetic recipes, gluten-free, healthy, low fat, Meatless Entrees, Vegan recipes, vegetarian recipes. 1 comment

What could be more Irish than these traditional favorites on St. Patrick’s day. What you say? “where’s the corned beef” actually corned beef was an adaptation added to the immigrants diets when they came to America buying inexpensive cuts of beef and preserving them. Colcannon could be found more often year round on Irish tables especially in the fall on Halloween where a tradition of placing charms and coins wrapped in paper in the mixture to delight the finders of such treasures and bestow good luck. Of course cabbage has always been a staple there. This recipe is a great way to get kids to eat kale who may have been reluctant with raw recipe applications. This recipe is heart healthy, vegan, gluten-free, dairy-free and diabetic friendly.

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Colcannon and Cabbage

Yield: 4 generous servings

5 medium Yukon gold potatoes diced 1-inch
2 cups kale chopped
2 cups leeks cut lengthwise and sliced
1 cup Silk Pure coconut milk
1 tablespoon grape seed oil
2 teaspoons salt
1 small head of cabbage stem removed and quartered

Place potatoes and salt into a saucepan and cover with water. Bring to a boil, reduce heat and cook till tender. Sauté leeks and kale in oil. Drain potatoes (leave in the saucepan) and add the sautéed veggies and coconut milk and mash together. Steam cabbage while potatoes are cooking till just tender still retaining some crispness. Plate and serve.
Erin go braugh!

Boomer Cuisine

Rockin' The Food World One Dish at a Time