This is great with chips or on grilled chicken breasts or fish!
PRINT Summer Melon Salsa recipe from MS Word
Summer Melon Salsa
Yield: 8.5 cups
4 cups seedless watermelon small diced (1/4 in. x 1/4 in.)
4 cups ripe cantaloupe small diced
1 red onion small diced
1 ½ cups chopped fresh cilantro
1/4 cup fresh or reconstituted lime juice
2 1/2 tsp Kosher salt
2-3 fresh jalapenos chopped
Combine all of the above ingredients and mix with a large spoon. Chill and serve
c. 2010 Aron David Bradley
If you are gluten free you can change the cous cous to quinoa or brown basmati rice. This is a very flavorful and healthy main meal recipe.
PRINT Mediterranean Medley from MS Word
Yield: 6 servings
Prep, cooking time 23 minutes
3 cups no msg chicken broth
2 cups cous cous
1 ½ lbs boneless, skinless chicken breasts cut into bite sized pieces
½ red onion diced
1 oz garlic chopped
1 med yellow or orange bell pepper diced
1 medium zucchini cut in half lengthwise and sliced
6 oz Portobello or Crimini mushrooms sliced.
NOTE: Remove gills from Portobello mushrooms to avoid bitterness
1 ½ lbs Roma tomatoes diced
5 oz reduced fat feta cheese
1 oz capers
10-12 pitted whole Kalamata olives
2 tablespoon extra virgin olive oil
1 tablespoon butter
2 teaspoons sea salt
1 tablespoon sugar
1 oz fresh basil remove stems and cut into ribbons
fresh ground pepper (to taste)
Bring chicken broth and butter to a boil, stir in cous cous, cover and reduce heat to simmer for 3 minutes. Fluff cous cous with a fork, replace cover and turn off heat. In a large, high walled sauté pan or non stick wok, add olive oil, onions, garlic and chicken. Sauté (high heat) till chicken starts to brown, add remaining ingredients except for feta cheese. Sauté for 8-10 minutes stirring frequently and reduce heat. Portion cous cous onto plates and ladle your Mediterranean medley over cous cous and sprinkle about ¾ oz of feta crumbles on each serving. Enjoy!
c.2010 Aron David Bradley
We all love creamy right? But dairy cream with it’s heavy fat toll is way unhealthy for us. We have all payed homage to what I like to refer to as ‘The Unholy Trinity’, FAT, SALT and SUGAR but there is a better and healthier alternative: Nonfat Greek Yogurt. This has been making an appearance lately in more mainstream grocery stores and is a gift from the gods. Use it on fresh fruit instead of whipped cream, just add some Splenda or Stevia for sweetness. Try it instead of mayonnaise in potato salad making it virtually fat free, in smoothies, on baked potatoes instead of sour cream…the possibilities are endless. It is pro-biotic has more protein and has a rich thick creamy texture without the calories and fat none of us need.
I am a baby boomer chef who is plagued by not-so-perfect health due to our generation’s food knowledge or lack thereof and the ravages of excess…too may years of the wrong kinds of food and drink, not enough exercise etc.
I have begun turning my life around for the better and want to start a revolution (my hippie past coming back to assist). I have a philosophy I want to share with anyone who is willing to change the way they live to become healthier and better educated about what we put into and do to our most sacred temple; The Human Body.
Creating kick-ass healthy food is not hard it just takes a little knowledge and some recipes and tips to get you started. Here is the basic criteria for my food revolution: 1. Food should excite the palate. I love all the tastes and textures of food from all over the world and incorporate them in my Boomer Cuisine recipes. 2. Food should be easy to prepare. Who has time these days to spend hours in the kitchen. This is one of the reasons we eat out so frequently 3. Food should be healthful Food should nourish us, sustain us and keep our bodies healthy.
I will freely share tips and recipes to help achieve this goal and welcome feedback and relevant recipes to enrich this community.
Welcome to Boomer Cuisine…so glad you stopped by
Aron David Bradley
Yes I was a hippie back in the day