Friday, May 30, 2014
Peanut sauce has been somewhat trendy for a while, but I hadn't tried it myself until this week. My house tends to lean towards Italian, fresh Mexican, or old-fashioned American cuisine. We usually save Asian-inspired eats for when we dine out, which is a rarity. Craving noodles, specifically something Thai-ish, I couldn't find a recipe I liked enough online. So, I do what Super-Moms do and figured out how to make my own! I grabbed some buckwheat Soba noodles at the store and used whatever veggies I could find in my fridge. I roasted chicken thighs to make my Husbands dish a little more, well, "meatier". I used a mixture of almond and peanut butter. You could use either. Peanut does work better for this recipe, I think. I loved how my recipe turned out. It's super simple and I think you'll enjoy it too.
Thai Peanut Sauce
1/2 Cup peanut butter or almond butter
1 piece of fresh ginger, peeled, about 1 inch x 1 inch
1 garlic clove
1 Tablespoon honey
1 Tablespoon thai chili paste
1/4 Cup low-sodium soy sauce
1 Tablespoon rice vinegar
1 Tablespoon Coconut Oil
2 Tablespoons Water
Everything in a blender until smooth. Will keep in a jar for up to 2 weeks.
I used my peanut sauce to dress soba noodles, chicken, edamame, purple cabbage, cilantro, and grated carrots. Tip- I think it's better served cold!
Friday, May 23, 2014
These are a few of my favorite things.
A short conversation with me is probably all it takes to learn that I love Martha Stewart. It's not my leather boots, flannel shirt, or tattoos that give it away. I'm sure. It's probably due to my love for cooking, entertaining, cleaning, organizing, and crafting. Maybe it's the way I mention her name and tips as if I'm talking about the Pope. Or, how I sometimes give out Martha quotes, which is kind of weird. Anyway, my point is that I'm slightly obsessed with her and you'll see that in my blog posts. Often times, my meals are inspired by her recipes. I've had a Martha Stewart Living subscription for years. Last time, I didn't renew it because I was busy having the baby and learning how to be a Mom. So, a couple days ago I decided to download the June issue on my iPad. Have you done this yet? If not, you should! It was so fun to click around the magazine and as always, there's great recipes in this issue. As I was scrolling along, I fell in love with a certain recipe. Titled "Fish Skillet" it's a one-pan meal on the grill that takes probably 5 minutes to prepare and 20 minutes to cook. It was love at first sight, I knew I had to test this one out.
My nutrition programs are designed to get people cooking at home. The only obstacle I face when trying to get people to do so is that most people lack confidence in the kitchen. Like any challenge in life, I don't think "I don't know how" is a proper excuse. And of course, you'll never learn if you don't try. A great way to get more comfortable in the kitchen is to start finding recipes you might like in magazines or online, and altering them slightly or dramatically. The freedom of adding whatever you want and creating things to fit your personal taste will teach you how to be a better cook. More importantly, you'll start to enjoy it more.
I do this naturally. I LOVE reading recipes in books, magazines, and the internet. I also love creating original recipes. So, I find an "idea" and make it my own. That's what I did with Martha's "Fish Skillet". It's also very beneficial to cook this way when you're on a budget, as you can add or take away anything you have or do not have in your pantry. One last tip- I usually make heartier versions for my Husband. This way, both of our bellies and wallets are satisfied.
Fish is always my favorite meal. It's healthy, it makes me feel good, and it's very versatile. It also goes with wine. And I like wine.
I cook everything I possibly can in a cast-iron skillet. I have one that sits on top of my stove constantly. I use it 2-3 times per day and oil it when I'm done. When a cast-iron pot or skillet is well-seasoned, it acts just like a nonstick pan. That's a plus because you won't have to cook with so much butter or oil. I typically use a little coconut oil or canola/coconut oil blend and that's it! I'm sure you've heard, nonstick pans are full of harmful chemicals that can cause many health issues such as; liver damage, cancer, and even early menopause. Yuck! Cast-iron doesn't give you any of that. Maybe a little iron in your food, which is beneficial, but no harmful chemicals. As Martha would say, "That is a very good thing."
Here's the recipe for Martha's "Fish Skillet" and below it, is my version. They're very similar, but I used what I had already in my home and added a couple of ingredients. I'm thinking next time I'll take the same technique, but use chicken and beer. I loved this idea so much, I might keep it going with the one-skillet meals all summer. Enjoy!
Fish Skillet from Martha Stewart Living
22 ounces cherry tomatoes
1 onion, halved and thinly sliced
4 cloves of garlic, smashed and sliced
2 cans (13.5 ounces each) whole artichoke hearts, drained, halved if large
1/2 cup pitted olives, such as kalamata
1/2 cup caper berries
1/4 cup extra virgin olive oil
1/4 cup dry white wine
Coarse salt and freshly ground pepper
1 1/2 pounds skinless firm white-fleshed fish, such as cod or monk fish, cut into 4 pieces
1 small lemon, thinly sliced
Crusty bread, for serving
1. Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon sliced on top and around fish.
2. Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Serve immediately with bread.
Malorie's Fish Skillet
2 roma tomatoes, diced
1 onion, halved and thinly sliced
4 garlic cloves, sliced
2 cans quartered artichoke hearts, drained
1/4 cup kalamata olives
1/4 cup caper berries
1/4 cup sun dried tomatoes in oil, chopped
1/4 cup extra-virgin olive oil, plus more for finishing
1/4 cup dry white wine
1/4 cup vegetable stock
Sea Salt and freshly ground pepper
2 teaspoons herbsorganicherbs.com classic medley or any fresh herbs of your choice
4 white fish portions, I used Halibut
1 small lemon, thinly sliced
Chopped fresh parsley, for garnishing
- Combine the tomatoes, onion, garlic, artichoke hearts, olives, caper berries, sun dried tomatoes, oil, stock, white wine, and seasonings in a cast-iron skillet.
- Place the fish on top and season with salt and pepper.
- Place lemon slices on top and around fish.
- Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, bout 20 minutes.
- Finish with a drizzle of olive oil and a hefty sprinkling of fresh parsley.
- Optional- Serve with gluten free bread, saffron rice, or pasta.
Tuesday, May 20, 2014
Bright & Fruity Salad
1-2 Cups spring mix or lettuce of your choice
1 mandarin orange (I used a honey-mandarin)
3 Strawberries, chopped
1/2 Avocado sliced
1 Tablespoons good quality olive oil
Squeeze of lemon
Pinch of salt
For those of you that do not know me personally, I'd like to share a little background.
I have loved food and cooking all of my life. Fresh out of High School, I attended culinary school at The Art Institute of Las Vegas. From there, I traveled and lived all around America, like some sort of Chef-Gypsy. I am classically trained, I've been privileged with great opportunities in different kitchens, received many accolades for my work, became a published food writer, and loved every minute of that crazy life. So, how'd I cross over to the nutrition side? I battled personal health issues for many years and dabbled in nutrition research along the way. Each year, learning more and becoming more proactive about my health. After being diagnosed with Endometriosis and labeled "infertile" I decided to take matter into my own hands. With nutrition as my armor, I overcame the disabling symptoms of Endometriosis, powered through a Chemo treatment like a champ, brought my thyroid levels back to normal, and improved my infertility enough to conceive my precious little girl. I truly believe in the healing powers of food and I've seen the proof in the puddin'.
I'm a foodie first and foremost. I also lived in a rural and locally sustainable town for a few years where I learned to hunt, gather, share with my neighbor, support the local economy, and farm. These are the experiences that lead me to my eating habits and nutrition beliefs. From there, I created the "True American Diet" which is the way that I eat and the way I counsel my clients. The diet is made up of only organic foods. It excludes most processed grains, GMO's, processed foods, anything with added hormones, added sugar, and so on. It teaches a way to eat the foods you have available to you locally, which improves your health, lifestyle, and your local economy. It is a way to naturally reduce inflammation, which is a leading cause of disease, illness, and general pain in Americans. The True American Diet will improve your health, help you manage your weight, prevent disease, allow for a healthy and satisfied life, and will support American agriculture. You will never go hungry, you will never count calories, you will cook at home more often, and your meals will be satisfying. If you have dipped your toes in any of the paleo, anti-inflammatory, vegan, vegetarian, carb-free, "clean eating" or other diets, you will enjoy the True American Diet.
All of the recipes and food inspiration you'll be seeing on this blog are approved for the True American Diet.
I do specialize in nutrition for weight loss, Endometriosis, infertility, ovarian disorders, pregnancy, postpartum weight loss, and autoimmune disease. However, I would love to help anyone in need of a lifestyle change. I offer 6-week weight loss programs, customized nutrition programs, and 3 or 6 month 24/7 counseling services. Email me if you or someone you know might be interested! email@example.com
With that said, here's that Cauliflower Pizza Crust recipe I promised you...
Cauliflower Pizza Crust
1 head of cauliflower
4 Tablespoons Brown Rice Flour
2 Tablespoons flaxseed meal
salt and pepper
dried basil, oregano (as much as you like)
1 teaspoon onion powder
- Grate the cauliflower florets into a bowl and add a splash of water.
- Steam or microwave for 4 minutes.
- Dump out onto a towel and ring it out as much as you can, getting rid of the excess water.
- Once the water is drained and the cauliflower has cooled a bit, place back in the bowl.
- Add remaining ingredients and mix well.
- Dump dough out onto a greased (I grease with canola/coconut oil blend) baking sheet or pizza stone and form into a circle, about 1/2 inch thick.
- Bake for 12 minutes in a preheated 350 degree oven.
- Remove from the oven and add your sauce and toppings.
- Return to the oven and bake for another 7-10 minutes or until the pizza toppings and crust are cooked to your liking.