Monday, April 30, 2012

Trying new food

Since cleaning up my diet, I make an attempt to try new recipes, new food, etc. I also have discovered that since my taste buds have drastically changed, foods that I might not have liked previously, I like now.  I absolutely encourage everyone to try new recipes/food at least once a week. I love trying new fruits and vegetables. It is so much fun!

To date I have tried:

Butternut Squash
Couscous - I make plain and then flavor it with my own batch of seasoning
Almond Flour
Almond Milk

*I currently can't remember any others but as I try new things, it will pop up on the blog as I go.

Guava! it's a bit tart. I sliced in in half. I scooped out the seeds which its soft and fleshy in the middle. Then I just bit off the rest which is a bit hard. It is definitely yummy!

I currently have a papaya and two coconuts ready to be cut and eaten! I can't wait. What new things have you tried lately?

"And then he tells me, "You know, kid, never give up. Find a way,
because that's what winners do."

Tuesday, April 17, 2012

Spring Pilaf with Salmon and Aspargus

You have to like fish to like this recipe. I've made it twice so far. It's come out yummy both times. It's quick and easy to make. I like it and will make it again.

Spring Pilaf with Salmon and Asparagus (From Cooking Light: Through the Seasons)


4 cups of water

4 (6-oz) salmon fillets. (you can also get one long one and cut it)

1 Tablespoon of butter

2 cups diagonally cut asparagus

3 cups cooked brown rice

1 cup fresh or frozen peas

1/2 cup vegetable broth

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons fresh chives

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


1. Bring water to a boil in a large skillet: Add salmon (skin side up) Return to a boil. Reduce heat, cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove fish with a slotted spoon and discard water. Break fish into large pieces

2. Return pan to heat; melt butter over med-high heat. Add asparagus; cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas and broth and cook 1 minute. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook until 2 minutes or until thoroughly heated.

Makes 6 servings: 1 1/3 cup serving size

“I could not help concluding this man had the most supreme pleasure while he was driven so fast and so smoothly by the sea”
Captain James Cooke

Monday, April 16, 2012

Penne with garlic and broccoli

One night I was hungry, I were trying to think of what was for dinner. I looked in my kitchen and put together this quick meal. Quick, easy and yummy

Penne with garlic and broccoli


1 bag of whole wheat penne

2 whole garlic heads (or more if you like a lot of garlic)

3 whole broccoli bunches (or if you are using freezed broccoli, use the whole bag)

Olive oil

Salt and pepper to taste


1. Boil pasta as directed

2. Heat up olive oil in pan

3. Toss garlic in pan until browned

4. After garlic is browned, toss in broccoli. (If you are used fresh, cut off the stems (you can save these to make cream of broccoli) )

5. After broccoli is soften, combine with pasta, season as desired.

Dinner is served!

“The best surfer out there is the one having the most fun”
Duke Kahanamoku

Wednesday, April 11, 2012

MIA gall bladder (and recipe as promised)

          It's official, my stomach does not like me. :(  I've been doing some research on diets without gall bladders.  Surprisingly, there is none! A few guidelines here and there.  The doctors lied.  They all said that one could eat a normal diet after a month or so after the surgery.  They fail to realize just how much the gall bladder really does aid in digestion.  My liver is now doing all the work. I am heading the in the right direction.  The few guidelines out there do require that one eats a "real food diet" which I mean, no preservatives, processed food, and etc.  However, I now have to eliminate food from my diet. This includes, caffeine,oranges, grapefruits, minimal dairy, minimal chicken, turkey and red meat.  I also have to eat small frequent meals.   So bear with me as I go along this journey as well.  I not only have to eliminate food but change how I eat as well.  Wish me luck. 
       Anyway, last week I posted my dinner recipe. It was three different things, homemade mashed potatoes, fried okra and sage-pesto rubbed roast chicken.  The last two things were new in the household.  I received thumbs up from Chris and noted the recipes down in my "real food" cookbook.  I received questions on how to cook it and promised I would post it up on my blog.  Here you go!

Sage-Pesto Rubbed Roast Chicken (The Best of Cooking Light, Everyday Favorites)


 1/3 cup of chopped fresh parsley
 1/4 cup chopped fresh sage
 1/3 cup of chicken broth
 2 tablespoons chopped walnuts, toasted
 1 teaspoon extra virgin olive oil
 1/2 teaspoon salt
 3 garlic cloves, peeled


 1 (7lb) roasting chicken
 cooking spray (I use olive oil pump)
 sage sprigs (optional)
 parsley springs (optional)

1. Preheat oven to 450 degrees
2. To prepare pesto, combine first 7 ingredients in a blender or food processor.  process until smooth.
3. To prepare chicken, remove and discard giblets and neck from chicken. Once chicken is rinsed and dried, slowly loosen skin from the meat.  Rub the pesto between the skin and meat.  Also rub the pest on top skin. Place chicken on broiler with breast side up.
4. Bake chicken for 30 minutes
5. Lower oven temperature to 350 degrees without removing chicken from the oven. Bake an additional 1 1/2 hours or until thermometer registers 165 degrees.  Let stand 10 minutes then serve.

Fried Okra (Deliciously Organic Cookbook)

 4 cups of fresk okra, cut into 1/2 inch rounds, ends discarded
 1 medium yellow onion, minced
 1/2 cup medium to find ground cornmeal
 2 teaspoons of salt
 4 tablespoons coconute oil

Toss okra, onion, cornmeal, and salt together in large boil.  Heat large skillet over medium heat for 3 minutes.  Add coconut oil to pan, swirling to coat. Pour okra mixture over skillet and stir every few minutes, for about 30 minutes, until golden brown. (I had to add more oil as I went along to keep frying)

“Not to sound too deep or weird, but I think that the times when you really appreciate surfing are the times you're really sort of becoming one with nature. Surfing's as raw of a sport as it gets.”Kelly Slater