Tag Archives: 20 minute meals

Juice Recipe: Blissfully Brown

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Remember when you just had a primary color basic crayon set when you first began your school experience? You learned that since you didn’t have a brown crayon for tree trunks or dirt or a bear, you had to combine green (or blue+yellow) and orange or (red+yellow). Juicing is just the same, combine green stuff with orange stuff and voila…you have brown. This is another of Val’s creations and tends to be sweeter than mine and also a good breakfast juice. This recipe is vegan, paleo, raw, fat-free and gluten-free. Here is a tip: If you want to add protein, just add a cup of almond milk or coconut milk.

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Juice Recipe: Blissfully Brown

Yield: 2 servings

10 leaves of kale stems removed
12 strawberries
1 English cucumber
4 kiwi fruits
1 Granny Smith apple
4 pineapple spears
1 yam
4 carrots
1/2 lime peel on

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Val Bradley
http://www.boomercuisine.com

Jammin’ Juice: ‘Beet me up Scottie’

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Val and I, and some of our close friends have been juicing lately and we are loving the results. Besides being a great way to lose weight, you are packing a ton of nutritious fruits and veg into your body with all the health benefits such a regime will provide and the juices can also be quite tasty indeed! I am going to post some of our favorites here for you to try. Don’t worry about ratios or accuracy…it’ s all good. Vegan, Diabetic friendly, fat-free, gluten-free.

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Beet Me Up Scottie Juice Recipe

Yield: 2 servings

3 beets
½ small red cabbage
3 florets of broccoli with stems
4 carrots
3 spears pineapple
3 stalks celery
1 toe sized piece of ginger

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Asian Spring Salad with Shrimp

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Val made this fabulous salad for me the other day and I just had to include it in my blog. The  crunch of the almonds, the tang of the pomegranate seeds, the sweet meat of the shrimp, the crisp springtime taste of the asparagus and the sesame, soy and ginger umami of the dressing work so beautifully together it is a feast for the senses  and it is super healthy as well and very filling. This recipe is low-fat, heart healthy and diabetic friendly.

Asian Spring Salad with Shrimp Recipe

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Asian Spring Salad with Shrimp

Yield: 2 generous servings

4 cups finely shredded cabbage
8 cooked asparagus spears sliced into 2 inch pieces
8 oz. cooked shrimp
10 fresh pea pods
2 green onions sliced into 2 inch pieces
2 tablespoons honey roasted sliced almonds
2 tablespoons pomegranate seeds

Suggested garnish: Lemon slices
Suggested dressing: Newman’s Own™ Low Fat Sesame Ginger Dressing

Divide and arrange the above ingredients onto 2 plates as shown

© 2013 Valerie Bradley
http://www.boomercuisine.com

Asparagus Chicken w/ Oyster Mushrooms

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This is a quick and easy stir fry. I used Philippine lemon infused fish sauce but any good quality fish sauce with a squeeze of Meyer lemon juice will do.

Be sure to use the most natural chicken breasts you can obtain and fresh oyster mushrooms. I added a Fresno chile for a mild kick. Use  more than one if you like it hotter. This recipe  is gluten free, diabetic friendly and low-fat .

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Asparagus Chicken w/ Oyster Mushrooms

Yield: 2 generous servings

2 chicken breast tenders sliced thin
1 bunch fresh asparagus spears cut into 2 inch lengths
¼ lb of fresh oyster mushrooms
1-2 fresh Fresno chilies 4 oz. julienne
3 garlic cloves chopped
1 tablespoon Philippine lemon infused fish sauce
2 teaspoons olive oil
½ teaspoon stevia

NOTE: If you can’t find the lemon infused fish sauce just juice 1 Meyer or regular lemon and add it to 2 teaspoons of any fish sauce. Heat oil in a wok or sauté pan. Add garlic and chicken. Stir fry till chicken is nearly cooked then add the remaining ingredients and stir fry for another minute. If you want a sauce that clings you can add 2 teaspoons of cornstarch. Portion and serve

© 2013 Aron David Bradley
http://www.boomercuisine.com

Paleo Chicken Sausage Stir Fry

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This is a quick and easy recipe. I use organic or locally grown produce and free range chicken and grass fed beef as often as I can for all my recipes. I had this for breakfast but any meal of the day would work for this. This is low fat, diabetic friendly, gluten-free and paleo.

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Paleo Chicken Sausage Stir Fry

Yield: 2-3 servings

3 sweet Italian chicken sausages sliced
½ small head of cabbage chopped
5 Crimini mushrooms sliced
1 medium zucchini sliced
1 yellow onion cut into strips
1 red pepper cut into strips
5 cloves garlic chopped
2 teaspoons coconut oil
1 teaspoon salt

Heat a wok or sauté pan with the oil and add the sausage, onions and garlic and stir fry till sausage is cooked. Add remaining ingredients and stir fry another minute.
Serve. OPTIONAL: Add chili flakes or fresh chilies if you like a little kick.

© 2013 Aron David Bradley
http://www.boomercuisine.com

General Tso Eggplant

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It appears that the popular dish general Tso Chicken was not a general’s favorite or even originated in China. It’s origin can be traced to one of two Chinese restaurants in New York in the early 70′s as a dish to introduce Hunan style cuisine to the masses although real Hunan dishes are seldom as sweet and way spicier. So General Tso is an Americanized dish with some Hunan notes. My healthy twist is that nothing is deep fried and is not as sweet as some recipes. This is a  pungent, piquant and gingery way to cook eggplant and is gluten-free and vegan.

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General Tso Eggplant

Yield: 2 generous servings


1 eggplant cut into 1 ½ inch strips
½ red onion julienne
6 large Crimini mushrooms sliced
4 tablespoons gluten-free tamari sauce
1 tablespoon coconut or olive oil
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon water
1 tablespoon seasoned rice vinegar
1 tablespoon garlic chopped
2 teaspoons ginger minced
1 teaspoon chili flakes

Dust eggplant, onions and mushrooms with cornstarch. Mix tamari, vinegar, honey, garlic, water, chili flakes and ginger and set aside. Heat a wok or sauté pan with oil. Stir fry eggplant, onion and mushrooms till they start to brown add seasoning mixture and cook another 1-2 minutes. Serve with rice.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Gluten-Free Shrimp & Clam Cakes With Fat-Free Coleslaw

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This a really easy to prepare and very tasty appetizer or main course. Most clam or crab cake recipes are loaded with fat from mayonnaise and usually served with a remoulade (more fat). This recipe is gluten-free, low fat, dairy-free and very tasty. Use fresh or frozen thawed bay shrimp…not canned. You can always use fresh clams if you have them.

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Shrimp and Clam Cake Image

Gluten-Free Shrimp and Clam Cake with Fat-Free Coleslaw

Yield: 5 clam cakes

3 cups crushed Rice Chex™ cereal
1 ½ cups cooked bay shrimp meat
2- 6 ½ oz. cans chopped clams
¼ cup green onions chopped
¼ cup red bell pepper chopped
1 egg
1 tablespoon coconut or grape seed oil
1 teaspoon granulated garlic
1 teaspoon dill
Ground black pepper to taste

FAT-FREE COLESLAW:
10 oz. finely shredded coleslaw
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
1 teaspoon stevia

Mix shrimp, clams, peppers, green onions, crushed Rice Chex™, egg, seasonings and juice from
one of the cans of clams (strain the other can) and form into cakes. Pan fry with oil at medium high heat till golden on both sides. Combine coleslaw ingredients. Serve with clam cakes. Optional: serve with lemon wedges.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Honey Glazed Root Veg with Walnuts

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Cooking seasonally is always preferred and this Fall/Winter side dish is a real winner. I got the walnuts and turnips at my local farmer’s market and they inspired me to pay homage to root veggies by creating this side dish that would be a welcome addition to any thanksgiving or harvest table. The beets stain the turnips and parsnips to a wonderful magenta when cooked together but if you want the separate colors, cook the beets by themselves if you feeling Martha Stewarty. this recipe is heart healthy, diabetic friendly, gluten-free vegan and Paleo.PRINT Honey Glazed Root Veg with Walnuts Recipe from MS Word

Honey Glazed Root Veg with Walnuts

yield:2-3 servings

2 parsnips
2 turnips
2 beets
2 carrots
4 oz. shelled walnuts
1 tablespoon honey
2 teaspoons coconut oil
½ teaspoon salt

Peel and battonet (French fry cut) all your root veggies. Steam 5 minutes or till firm but tender. Heat oil in a wok or sauté pan and add veggies, honey, salt and walnuts. Saute for 1-2 minutes and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Farmer’s Market Casserole

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My visit to my local Farmer’s Market was the inspiration for this recipe. My CSA  from Your Hometown Harvests box that I pick up there had some chard, broccoli, red onions, red sweet pepper and zucchini which is the veg part of the casserole. I added a pound of local grass-fed lean beef and I sampled some wonderful raw milk Diablo Cheddar from Full Circle Creamery which made a wonderful garnish for the top. This casserole is low carb, heart-healthy, diabetic friendly and gluten-free.

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Farmer’s Market Casserole

Yield: 3-4 servings

1 lb. lean grass fed or natural ground beef
½ bunch chard chopped
1 large broccoli crown chopped
1 zucchini quartered and sliced thin
1 sweet red pepper chopped
4 oz. natural mild or medium cheddar shredded
½ red onion chopped
4 cloves garlic chopped fine
2 teaspoons extra virgin olive oil
1 teaspoon salt
Fresh cracked pepper to taste

Sauté onion, garlic and ground beef and olive oil in a wok or high walled saucepan. When meat is nearly browned add vegetables and seasonings. Sauté for 3-4 minutes, drain excess fat and top with 1 ounce shredded cheddar per portion. Serve

© 2012 Aron David Bradley
http://www.boomercuisine.com

Broccoli and Cheddar Soup

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I played with this idea for a while. How do you make a soup with cheese that can be served cold or hot. I can tell you that using a roux to thicken it is a mistake because cold it sets up like a thick pudding. I also wanted to make it gluten-free free so the roux is out. Cornstarch and water also doesn’t work because your saliva breaks down the cornstarch. So I decided to go as minimal as possible and preserve the fresh clean tastes of the mild raw milk cheddar from Full Circle Creamery and my Hometown Harvest  broccoli. The answer was simple. Literally, this recipe has just 4 ingredients but is awesome. This recipe is lacto-vegetarian and gluten-free.

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Broccoli and Cheddar Soup

Yield: 2 servings

7 oz. broccoli
2 cups (16 fl. oz.) water
1 vegetable bouillon cube
4 oz. white cheddar (raw milk preferred)

Heat water in a saucepan. Add bouillon cube and dissolve. Add broccoli and shredded cheddar. Cook till broccoli is tender then transfer to a blender to puree. This soup is great hot or chilled.
Serve

© 2012 Aron David Bradley
http://www.boomercuisine.com