Monthly Archives: January 2011

Easy Guacamole

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Guacamole is one of our foods from the Aztecs and originated in Mexico in the 16th century. Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.Yes avocado is a fruit and one of my personal favorites when you crave something rich and fatty but don’t want to clog those arteries. This recipe takes seconds to prepare and uses non-fat, high protein plain Greek yogurt instead of sour cream. Gluten-free and delicious!

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Easy Guacamole

Yield:4 servings

3 ripe Haas avocados
3 tablespoons plain non-fat Greek yogurt
2 teaspoons lime juice
1 teaspoon sea salt
1 teaspoon sambal chili garlic sauce
1 teaspoon sucralose, stevia or sugar


Cut avocados lengthwise, remove the seed and scoop out the fruit and place in a bowl.
Add the remaining ingredients mixing them with a fork but leaving small chunks of avocado for texture. Serve

© 2011 Aron David Bradley
http://www.boomercuisine.com

Original Joe’s Special (my healthy variation)

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Original Joe’s Fine Italian Food is a San Francisco institution that began in 1937. Their ‘Joe’s Special’ recipe has been repeated in so many variation’s especially in the West it has become an institution itself like the also imitated Cobb Salad. The original recipe used ground chuck, mushrooms, onions, garlic, previously frozen chopped spinach, olive oil and fresh eggs. It was also served on garlic, olive oiled toasted chunks of sourdough bread. Yes, admittedly yum but not so healthy. My variation is way lower in fat, gluten-free and still very tasty.

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Original Joe’s Special (my healthy variation)

Yield: 4-6 servings

1 lb. ground turkey breast (99% fat-free)
5 oz. fresh organic baby spinach
6 large Crimini mushrooms sliced
1 medium yellow onion chopped
1 cup Egg Beaters™ or equivalent
4 cloves of garlic minced
4 tablespoons shredded Asiago cheese
2 teaspoons sea salt
2 teaspoons olive oil
1 teaspoon fresh cracked pepper

Sauté onions, garlic, and mushrooms till they begin to caramelize. Add ground turkey, salt and pepper and break it into crumbles. When turkey changes to white add fresh spinach, as spinach is wilting add Egg Beaters™. Cook another minute and serve. Shred about one tablespoon of Asiago on each serving.

© 2011 Aron David Bradley
http://www.boomercuisine.com


Tom Kha (Thai Coconut Curry Soup)

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This is my variation on a popular Thai coconut curry soup. You can add or omit proteins to your liking and vary the red curry paste with green or yellow and it will take on some delicious subtleties. This is a fragrant and wonderfully piquant soup and with the light coconut milk is also lower in fat  than the traditional Tom Kha.

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Tom Kha (Thai Coconut Curry Soup)

Yield: 4-6 servings

2 large skinless and boneless chicken thighs cut into thin strips
1 ½ lb. 41-50 tail on cleaned and deveined shrimp
5 1/2 cups of water
6 large white mushrooms ¼ inch sliced
1- 5oz. can bamboo shoot strips
4 cups broccoli slaw
1- 14 oz. can lite coconut milk
1 medium red bell pepper julienne
2/3 cup fish sauce
2 tablespoons cornstarch
1 tablespoon sea salt
1 tablespoon sucralose or raw cane sugar
1 tablespoon lime juice
1 tablespoon paprika
2 teaspoons powdered galangal or ginger
2 teaspoons Thai red chili paste
8 fresh basil leaves cut into ribbons (chiffonade)
1 kaffir lime leaf chiffonade

Prep chicken, mushrooms and shrimp and set aside. Dissolve chili paste and cornstarch in the coconut milk. Heat water and add all of the ingredients except for the shrimp and coconut mixture. Bring to a boil stirring frequently. Reduce to medium and add shrimp and coconut mixture. Cook for another minute or two and serve
©2011 Aron David Bradley
http://www.boomercuisine.com

Quick and Easy Low-Fat Chili

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This tasty chili is breeze to prepare and has a unique bean blend with ground turkey white meat and although the beans and diced tomatoes are canned it doesn’t taste like a canned chili. This is a hearty warm up on a Winters day. This recipe is gluten-free and very low fat and loaded with protein and fiber.

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Quick and Easy Low-Fat Chili

Yield: 6 servings

1 lb. 99% fat-free ground turkey breast
1 large yellow onion diced
1- 14 oz can pinto beans
1- 14 oz can black-eyed peas
1 -14 oz can Great Northern beans
1 -14 oz can diced tomatoes w/ green chiles
2 tablespoons mild chili powder
2 tablespoons ground cumin
2 tablespoon hot Hungarian paprika
1 tablespoon kosher salt
1 tablespoon granulated garlic
1 tablespoon canola oil
1 tablespoon sucralose

Drain excess liquid from the beans. Heat oil in a heavy saucepan; add ground turkey and onions breaking up the meat with a large spoon. When the turkey is cooked add diced tomatoes, spices and beans. Cook on high heat for 1 minute stirring frequently then reduce heat
to medium and cook another 4 minutes. Serve

©2011 Aron David Bradley
http://www.boomercuisine.com

2010 in review

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The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads Wow.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 2,000 times in 2010. That’s about 5 full 747s.

In 2010, there were 46 new posts, not bad for the first year! There were 189 pictures uploaded, taking up a total of 16mb. That’s about 4 pictures per week.

The busiest day of the year was August 25th with 65 views. The most popular post that day was About.

Where did they come from?

The top referring sites in 2010 were foodbuzz.com, glutenfreegirl.blogspot.com, facebook.com, en.wordpress.com, and touch.facebook.com.

Some visitors came searching, mostly for boomer cuisine, red curry chicken, curry chicken, thai red curry chicken, and cream of mushroom soup recipe.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

About July 2010
15 comments

2

Thai Red Curry Chicken September 2010
4 comments

3

Simply Salad Rolls September 2010
6 comments

4

Dancing in the Kitchen with Gluten-Free Girl and the Chef September 2010
2 comments

5

Thai Shrimp Salad with fat free Yum Talay dressing August 2010
2 comments

Passionfruit Champagne Cocktail

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A few yeas ago a friend turned us on to Alize ́ French Passion fruit cognac and I thought what a perfect taste to mix with champagne. The two flavors go together like a match made in heaven and although this is a site dedicated to healthy eating I do believe that an occasional indulgence is good for the soul especially when it tastes so darned GOOD! Just mix equal portions of your favorite domestic or imported champagne and the Alize ́ passion fruit cognac and you too can enjoy a bit of heaven on earth.