Healthy Green Lunch to start the Month Right!

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Had to start the month right…..celebrating from the 1st to the 31st! Opted to go healthy, so sautéed broccoli and portabella mushrooms with garlic, lemon juice, and freshly grated pepper. Covered salmon with my spinach pistachio pesto and into the oven it went for a good 15 minutes, and soon had a yummy and healthy meal to enjoy the beginning of the month’s celebrations!

It’ll be a Green and Healthy 4th of July!

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Sugar-free Flaxseed-Mango Bread!

What to do when it’s raining heavily with major storms outside? Why, bake, of course!

Last night a good friend gave me a dozen, yes, 12 juicy and ripe mangos that begged to be used in a new recipe, so I took to chopping early this morning 3 mangos, pureeing one of them with just a little bit of carbonated water.

In one bowl went the dry ingredients, a cup of flaxseed and one of organic coconut flour, as well as a healthy portion of powdered cinnamon and ginger, baking soda and powder, and in another bowl 2 eggs were beaten with 3/4 melted unsalted butter. Then the dry ingredients went into the bowl with the wet ingredients mixing in a third of a cup of almond milk, and last but not least, a cup of chopped mango into the mix! After 50 minutes, voila…..a lovely bread to share with friends.

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Adam’s Testament – Dove Foundation Film Winner

“Adam’s Testament” was written by Jason Barbeck and Rafael Kalamat, a 118 page script, which took just a bit under a month to film in eight different locations in Toronto with 30 cast members. Miracle? No…..just defined and focused hard work to bring to completion a movie which showcases the spiritual war between good and evil. It makes you wonder…it makes you think…it makes you stop and realize that we live in a spiritual world, way beyond what we can conceive or physically see.

This past May at the ICFF, Jason explained to me that he had been attending the International Christian Film and Music Festival in Orlando for a few years when he realized that there was nothing quite like that in Canada. He created the Canadian International Faith and Family Film Festival in Toronto, which will take place this September 13-15, 2019 for its third consecutive year at Innis College, University of Toronto, which features two state of the art cinemas, world class cinema studies programs and learning facilities.

Put it on your calendars, as this year it will be beyond exciting!

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Banana Bread…..made with Green Banana Flour!

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There’s just something about making banana bread that makes me think of comfort food.  Decided to make this as healthy as possible, so used one cup of green banana flour and one cup of coconut flour, as well as 2 tsp. of baking soda, 1/2 cup of raw turbinado sugar, 1/2 cup of coconut sugar, 8 oz. of melted unsalted butter, 1 chorrito of vanilla extract, and 2 eggs. Mashed 4 small bananas together and then mixed it all together, some dry, some wet ingredients, mixed them and did the same till all ingredients were well integrated. At the end I took two large handfuls of walnuts and mixed it in with a fork.  After spraying a pan with baking spray, in went this mix to a 350 degree oven for 55 minutes.

It came out crunchy, but real good with a hot cup of coffee with almond milk….mmmmmm

 

Baking on a Rainy Sunday – It’s Mango Bread Time!

Aldi’s had a sale on mangoes, just $.49/each, so I chose 3. So what to do on a rainy Sunday afternoon? Why, bake of course! Sliced and chopped the mango into small pieces, and in one bowl went the dry ingredients, 2 cups of all purpose flour with 2 teaspoons baking soda, and a nice large teaspoon of cinnamon and ginger, with a dash of salt; and the other bowl was used to beat together 3 eggs, coconut sugar and 1/2 cup of coconut oil.  Then mixed the wet with the dry ingredients, and finally integrated the fresh mango in the mix. This went into a 355 degree oven for 50 minutes….and out came this terribly delicious mango bread….as we say in Spanish, “Un manjar!”

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20 Minute Green Lunch!

What happens when I’m hungry, want a light lunch and it needs to be healthy, green and quick?

I run to the freezer! I knew I had chicken breast strips, but also pulled out a bag of frozen spinach, riced cauliflower with garlic, and another of broccoli.

Cooked the chicken stovetop with the freshly squeezed juice of 3 lemons, cracked peppercorn and sea salt, and then mixed together the spinach, cauliflower and broccoli with 1/2 cup freshly grated parmesan cheese and Voila! After chopping the chicken and allowing it to hang out with the veggies, I had my light green healthy lunch finished and ready in 20 minutes!

The great part about this meal is that it will keep well in the fridge or freezer.  If you make a larger amount, you could actually portion it out for your lunch for the week or dinners, with a nice green salad.

 

 

Nana-Strawberry Bread!!

Yes, you read that right…..today I created a new type of yumminess.

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Banana-Strawberry Bread…..need I say more?  Beyond delicious. A couple of weeks ago, while visiting my local Whole Foods, I came across an ingredient I had never worked with before – green banana flour. I had read about this in Dr. Gundry’s The Plant Paradox, but had never looked for it. Well, it found me and it was on sale, so I found myself purchasing two bags of gluten free containers of Let’s Do Organic Green Banana Flour. Fast forward to today….and preparing for a celebration this weekend, so out it came when I thought of banana-strawberry bread, after purchasing 4 lbs. of fresh strawberries from Aldi’s this morning.

Here’s the recipe:

1 cup of Green Banana Flour, sifted with 1/2 teaspoon baking soda

1 cup of all purpose flour, sifted with 1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick melted unsalted butter

1/2 cup light brown sugar

1/2 cup pure cane sugar

2 large eggs

3 mashed bananas

1 cup finely chopped strawberries

Preheat oven to 325 degrees. In one bowl, sift green banana flour and all purpose flour with the baking soda and salt. Mash the bananas and chop the strawberries.  Melt the butter and beat the sugars with the butter until frothy, incorporating each egg and beating it together until well mixed.  Then alternately add the flour mixture and banana mixture, beginning and ending with the flours. Beat just until blended – do not overbeat.

Mix in the strawberries with a fork, so that it is well incorporated into the mixture and place in a floured bread pan in the oven for 75 minutes.

Allow it to cool before slicing….and enjoy as a snack with extra fresh bananas and strawberries, or just by itself with a cup of hot almond milk coffee…..and I am sure you will also say the same thing I said: “Yummmmmmmmmmmmmmmmmmmmmmmy!”

 

Cheesy Spinach Quiche

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What is a great addition to a Saturday brunch? Spinach quiche! This crust-less version I believe is a healthier option.  And the best part of any quiche is that you can have it for breakfast, lunch or dinner! For breakfast alongside an English muffin and a cup of fresh fruit, for lunch with an abundant side green salad, or for a quick dinner, either hot or cold, accompanying a hot cup of tea or coffee; a slice of quiche makes even for a great snack. So many options for a versatile dish that takes just a few minutes to put together, letting the oven do all the work for an hour at 350 degrees.

Here are the ingredients for this version of spinach quiche, with which two quiches were made.

1 package of creamed spinach

2 packages of frozen spinach

8 slices of baked bacon, crumbled

freshly grated black peppercorn and salt

10 eggs

2 cups coconut milk

1/2 cup heavy cream

2 cups shredded mozzarella cheese

1 cup fresh parmesan cheese

1 cup shredded cheddar cheese

Instructions: Whip 5 eggs in each bowl with one cup of coconut milk and 1/4 cup heavy cream. Then integrate a few turns of freshly grated peppercorn and a dash of salt, mixing in approximately half the crumbled bacon, and cheeses.

I microwaved the creamed spinach, and placed half in each bowl, mixing it into the eggs, along with the cooked and drained frozen spinach; placed in an oven safe dish in a 350 degree oven for 1 hour.

Enjoy!

Cooper’s whaaaat? Hawk, that is!

I have to admit I have a FAV new restaurant and I capitalize it because it’s a MUST to visit. Cooper’s Hawk has seriously made a dent in my food budget, and I truly relished my many visits to the International Drive location in Orlando, FL during the International Christian Film & Music Festival last week!

This is the first restaurant where I can say that I totally delighted in each bite of a Brussels sprout salad – amazingly light and lemony, it was a wonderful addition to the carne asada flatbread…..I liked it so much, I had it twice in one week!

For $14.99, a large plate of carne asada flatbread with the Brussels sprout salad could very well feed two, but I admit I enjoyed every single bite and finished my plate.

In South Florida, there’s one in Doral and another in Pembroke Pines. You have to visit so you can see and taste their wide variety of white and red wines…..definitely appealing, as well as their home made chocolates…..envision a bite of cheesecake enveloped in white and dark chocolate…..5-5-2019 After ICFF 4275

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