Tag Archives: Healthy Recipes

My e-book is out! Purchase your copy of 5-Minute Meals today.

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I am thrilled to announce the release of my first e-book, 5-Minute Meals.  This has been a project of mine for a couple of years now.

I love food and enjoy cooking, but I don’t want to spend all of my free time in the kitchen. I’d rather be outdoors, playing tennis or relaxing with friends. I realized that many of my clients felt the same way. So I decided to write this book, to share my favorite quick-and-easy recipes with the world.   Continue reading

Link Love: Great Recipes from Food Bloggers

I have stumbled upon some great food blogs recently, so I thought I’d share a little “link love.”  Here are some recipes I have enjoyed.

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5 MORE Healthy Meals in 5 Minutes or Less

My original 5 Healthy Meals in 5 Minutes or Less were so popular, I decided to make a sequel.  These 5 MORE Healthy Meals in 5 Minutes or Less feature all-new recipes that are just as fast, healthy and delicious.  They include:

The George Foreman Grill is great for fast and healthy meals!

  • Fruit-Infused Oatmeal
  • Shrimp and Zucchini Saute
  • Black Bean and Corn Salsa
  • Grilled Fish Tacos
  • Grilled Bananas
These recipes use the microwave, a George Foreman grill, or the stove for quick, healthy cooking.  Enjoy!
Check out Nicole’s entire collection of healthy recipes here.

What’s Cooking? Sunday, Part 2

Every Sunday, I take time to prepare 1-2 dishes to last me throughout the week.  It’s a great strategy for busy people who still want to eat nutritious meals.  Here’s what I’m cooking today.

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1. Capellini with Shrimp and Creamy Tomato Sauce

This top rated recipe from Epicurious is delicious.  I used evaporated skim milk mixed with a little cornstarch in place of the heavy cream.  Regular, low-fat milk probably would have worked too.  I also threw in 2 cups of baby spinach to add some extra color and emulate the seafood pasta at my favorite Sacramento Italian restaurant, Lucca.image

2. Cream of Asparagus Soup

Another gem from Epicurious.  For this one I did use 1% milk mixed with a little cornstarch in place of the heavy cream.  Next time, I plan to throw in a little garlic for some extra flavor.  Yum!

What’s Cooking? Sunday

imageEvery Sunday, I take time to prepare 2 dishes to last me throughout the week.  It’s a great strategy for busy people to eat healthfully.  Here’s what I’m cooking today (click the links to get the recipe):

1. French Spring Soup

This recipe turned out great.  I love finding highly rated recipes on Allrecipes.com.  I substituted olive oil for the butter and evaporated skim milk for the heavy cream to make this recipe healthier.  I also threw in some spices like garlic, basil and poultry seasoning to jazz it up.

2. Moroccan Chicken

This dish also turned out delightful.  I used chicken breasts instead of chicken thighs, doubled the spice recommendations and threw in some diced zucchini and a can of diced tomatoes to add some color and nutrients.

Here’s how my revised preparation steps looked:

Heat olive oil in a large Dutch oven over medium-high heat.  Add onion to pan; sauté for 3 minutes or until tender. Dice chicken into 1-inch cubes and add to onions.  Add ginger and next 6 ingredients (through garlic); sauté until chicken is lightly browned, about 4-5 minutes. Stir in broth, scraping pan to loosen browned bits. Bring to a simmer.  Add chicken, chickpeas, apricots, zucchini and tomatoes. Cover, reduce heat, and simmer 40 minutes or until chicken is tender.  Serve with whole wheat couscous or quinoa.  (Note: Quinoa is a whole grain that is also a complete protein!  It cooks just like rice and tastes delicious.)

Nicole’s Favorite Recipe of All Time… Cumin Seed Stew

Today you’re in for a special treat… my favorite recipe of all time!  This has been a favorite of mine since I was 13 years old, and I have yet grow tired of it.  This recipe has more ingredients and steps than my other recipes, so I usually make it in large quantities.  Frequently, I’ll make a huge batch of this on Sunday and eat it all week long!

Ingredients:

  • 2 cups brown rice
  • 1 cup lentils
  • 1 Tablespoon olive oil
  • 1 small onion
  • 1 pound pork tenderloin or pork loin, chopped into bite-sized pieces
  • 3 heaping Tablespoons cumin
  • 1 Tablespoon Better than Bullion Low Sodium Beef Base
  • 3 cups hot water
  • 1 cup red wine
  • 1 large can diced tomatoes, low sodium
  • 1/4 cup corn starch
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, chopped
  • 1 bunch cilantro, chopped

Directions:

  1. Cook brown rice and lentils according to package directions.  When finished, mix rice and lentils together. 
  2. In a large skillet or wok, heat olive oil and begin sautéing onions. Add pork and 1 Tablespoon of the cumin and cook, stirring frequently, until pork is almost cooked through. (About 4 minutes.) Remove pork from skillet and set aside.
  3. Mix Beef “Better than Bullion” and hot water.  Add to skillet.  (If skillet is not very large, you can switch to a pot at this point.)  Add wine and tomatoes.  Heat until almost boiling, stirring occasionally.
  4. Mix cornstarch and the remaining 2 Tablespoons of cumin with just enough cold water to make a thin paste.  Stir into skillet and allow sauce to thicken. 
  5. Add mushrooms and pork to sauce, and cook for 3-4 minutes.
  6. Add garlic and cilantro.  Add more cumin if desired to taste.
  7. Serve cumin seed stew on top of rice/lentil mixture.

Bon appétit!

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Craving more?  Click here for more of Nicole’s Healthy Recipes!

Butternut Squash Soup with Apples, Walnuts and Coconut

Three years ago, I never would have messed around trying to make a dish with squash.  But then, I tasted a butternut squash ravioli so delicious, it inspired me to tackle this laborious vegetable.  Today, I have found a simple trick that makes preparing squash a piece of cake:

Cook the whole squash in the oven for at least an hour before even attempting to mutilate it! 

Afterwards, the squash cuts like butter, and you can scoop out the insides and use them how you like.  Today, I used it to make a delicious butternut squash soup.  The apples, walnuts and coconut were added as an afterthought, but it gave the soup so much more flavor and depth.  Here’s how I did it:

Ingredients:

  • 1 butternut squash, cooked in a 375-degrees F oven for 1 hour
  • 4 cups low-sodium chicken stock
  • 1 cup cooked garbanzo beans
  • 1 teaspoon dried sage
  • 2 teaspoons curry powder
  • 1/2 cup skim milk
  • 1 apple, diced
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut

Directions:

  1. Scoop cooked squash flesh into a pot.  Add remaining ingredients and bring to a boil.
  2. Simmer for 20 minutes or until squash is tender.
  3. Transfer soup to a blender and blend until smooth, 2 cups at a time.
  4. Enjoy!

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