Monday, June 27, 2011

Mom’s Gazpacho Soup

3 cups fresh tomatoes, seeded
1 cup chopped green pepper
½ cup chopped onion
½ cup chopped cucumber (cut in half and use spoon to take out seeds first)
1 clove garlic minced fine
4 cups chicken broth, low sodium or reduce added salt
¼ cup olive oil
¼ cup lemon juice freshly squeezed
1-2 tsp salt
1 tsp paprika
Put all ingredients into a blender; blend until smooth. If you prefer chunky, save some of the chopped vegetables to add afterwards to the blended soup.
Add hot sauce to taste after blending.
Serve in chilled small bowls or Manhattan glasses as an appetizer with a dollop of sour cream and a sprinkling of chopped fresh chives. Optional: slices of avocado or chopped black olives.
Homemade croutons are good on top also. Soup is better made the day before serving to blend the flavors.

Monday, June 20, 2011

Gluten Free Sandwich Bread ( also great for Primal followers)

Courtesy of

1 1/2 cups blanched almond flour
3/4 cup arrowroot powder
1/4 cup flax seed meal
1/2 tsp. celtic sea salt
1/2 tsp. baking soda
4 eggs
1 tsp. agave nectar

1 tsp. apple cider vinegar

In a bowl combine almond flour, arrowroot, flax meal, salt and baking soda. In a separate bowl blend eggs 3-5 minutes until frothy. Stir agave and vinegar into eggs. Mix dry ingredients into wet. Pour scoop batter into a well greased 7.5"x3.5" loaf pan. Bake at 350 for 30-35 minutes, until toothpick inserted into center of loaf comes out clean. Cool and serve.

Great toasted with honey.

Thai Inspired Salad (curtesy of Tara Gravenstine from Primal Blueprint Cookbook)

4-6 Servings

1 bunch of spinach roughly chopped
2 cups loosely packed fresh mung bean sprouts
1 cup snow peas cut into slices
1 red bell pepper, julienned
1 bunch scallions chopped
1/2 cup chopped cilantro
1/2 cup chopped basil
1/3 cup chopped mint
1 avocado (optional)
2 medium tomatoes diced

(optional ingredients: 1 small can bamboo shoots and 1 mango diced )


juice and zest of 2 limes
1/2 cup olive oil
2 tsp. fish sauce
1 tsp. soy sauce
2 tsp. finely minced garlic
2 tsp. ginger juice

Turkey and Bulgar Kababs

Serves 6

1/2 cup uncooked bulgar
1 1/2 cup boiling water
let sit 30 minutes

1 1/4 lb. lean ground turkey
1/2 cup finely chopped onion
1 Tb. finely chopped onion
1 Tb. finely chopped garlic
1 Tb. finely chopped mint
2 tsp.  cumin
1/2 tsp. ground dry mustard
1 tsp. salt
1/2 tsp. pepper
1 tsp. coriander (I don't use it, but it is considered as an option)

Preheat oven 400
Drain bulgar, mix with other ingredients. Form into 36 1 1/2" meatballs. Thread 3-4 meatballs on a skewer or place all meatballs on non stick baking pan. Bake 8-10 minutes unto no pink.

Meditteranean Veggie Salad

Yummy alongside chicken and yogurt sauce.

1 red pepper thinly sliced
1 green pepper thinly slicesd
1/4 red onion finely sliced
1/2 pitted calamata olives. Sliced
Olive oil to lightly coat. (approx. 1/4 c)
1 lemon
salt and pepper to taste
1/2 cup crumbled feta cheese
1/2 Tb. dried oregano (or less)

Mix all ingredients except for feta. Add feta to top. when done mixing. Chill and serve cold.


Meditteranean Chicken Marinade with grilling instructions

Delicious served on top of Greek flat bread with yogurt sauce and cucumber veggie salad.

4-6 chicken breasts
olive oil to coat and marinate
1-2 Tb. dried oregano
1-2 lemons. (about 3 Tb.)
garlic salt to taste
1 garlic clove smashed (optional)

Mix ingredients in large Ziplock bag. Add chicken. Make sure chicken is coated. Lay flat on counter top for 20 minutes. Half way through flip.

Heat grill pan to medium/high heat. Place chicken on sizzling grill without touching. When brown lines form flip chicken(about 2 minutes per side). Lower heat to medium. Continue to cook and flip for about 10-12 minutes depending on thickness of chicken. Check chicken at 8 minutes. Chicken will continue to cook. Let chicken stand 10 minutes before cutting into slices. This allows the natural juices to re-circulate within the meat.

Slice and serve.

Greek Yogurt Dipping Sauce

This recipe can be used with any fat percentage of Greek style plain yogurt. It can be adjusted according to the amount of yogurt used.

2-4 cups plain Greek yogurt
1/2 of seedless cucumber. Sliced finely
1-2 Tb. olive oil
salt and pepper
1 large garlic clove chopped super fine

Mix together and chill. Serve cold

Spiced Carrot Relish

Delicious paired with Mediterranean dishes. 

1 lb. peeled, chunked carrots
2 cloves of garlic finely chopped
2 c. water
1 Tb. olive oil
1 T. lemon juice
1/2 tsp. sweet paprika
1/2 tsp. powdered cumin
salt and pepper
2 Tb. chopped flat leaf parsley (optional)

Simmer carrots and garlic in water until fork tender. Drain. Add olive oil to warm pan and put drained carrots back into the pan. With fork or potato masher, smash carrots into small pieces. NOT a puree. Add lemon juice and spices, stir over low heat until well blended. Add parsley at end. Cool and serve cold or at room temperature.

Thanks Mom for this great addition.

Wednesday, June 15, 2011

Cauliflower Rice

Trick your brain with cauliflower.

4 Tb. olive oil
1 medium onion diced or 2 shallots
1 cup finely diced celery
1 head cauliflower, trimmed and coarsely chopped
1/4 tsp. celtic sea salt

In a large skillet heat olive oil over medium heat
Saute onion for 10 minutes or until soft
Add celery to skillet and saute for 5 minutes
Meanwhile place cauliflower in food processor until the texture of rice
Add cauliflower to skillet, cover and cook for 5-10 minutes, until soft then add salt.

Goji Bars

Super High Energy Snack Bars-don't over consume. Great to substitute for cliff bars and processed energy bars.

1 cup raw almonds
1 cup date paste (about 12 large dates, I blend in food processor until it turns into a ball of paste)
1/4 tsp. sea salt
3 Tb. goji berries
2 Tb. cacao nibs
1 tsp. vanilla

Line baking sheet( any size) with parchment paper. grind raw almonds into a powder. In a large bowl, mix together ground almonds, date paste, and salt. Add goji berries, cacao nibs and vanilla. Mix well. Press dough evenly into tray to desired thickness. Cut into bars. store in airtight container; no refrigerator needed but I prefer to store them there. Will keep for at least 1 week.

190 calories per serving. serves 8-10

Zucceti ( pasta substitute)

Missing pasta in your diet?

This recipe is a great substitue for spaghetti, and with Only 188 calories per serving, you won't be left feeling guilty for indulging.

4 medium zucchinis (julienned/discard seeds and majority of white)
3-4 medium yellow squash (julienned/discard seeds and majority of white)
1 large shallot chopped finely
2 garlic cloves sliced thinly
Salt and pepper to taste
1 tsp hot pepper flakes
2 Tb finely chopped fresh mint
2 Tb finely chopped fresh basil
1/4 cup grated Parmesan
1/4 cup toasted pine nuts
Olive oil

Heat olive oil and sauté shallots 2-4 minutes until softened
Add garlic and. Heat for 1-2 min. ( don't burn)
Add zucchini and squash and sauté 7-8 minutes until just under cooked
Salt and pepper to taste
Mix other ingredients inbowl. Add zucchini, shallots and garlic to bowl and mix together.
Serve warm or chilled like a salad.
Top with extra Parmesan cheese.