Timesaver Ceviche

We wanted a simple, fresh and light dinner and I had a perfectly ripe avocado. This recipe did the trick and we enjoyed it with a glass of chilled Pinot Grigio.

Instead of shrimp, I used a bag of Trader Joe's Langostino Tails -- that is pre-cooked, chopped and frozen -- and what a timesaver! After some research, I discovered this is squat lobster meat (love the name!) and tastes a bit like crab. I thawed, rinsed and dried the Langostino tails. Of course you can use shrimp or other seafood as well. Enjoy!

This serves two hungry souls:

1 avocado, chopped (firm, not too ripe)
1/3 purple onion, chopped
A bag of Trader Joe's Langostino Tails, thawed, rinsed and dried
1/2 of a standard-sized cucumber, peel and chop
Fresh lemon and lime juice (2 TB of each)
Olive oil - 3 TB or to taste
Fresh minced garlic (to taste)
Sea salt and fresh ground pepper to taste
A splash of hot sauce

Chop avocado, onion, cucumber and add the langostinos tails or chopped shrimp. 

Mix the olive oil, lemon and lime juice, garlic, and add this to the avocado, onion, langostinos, and cucumber. Mix well.
Sprinkle salt and pepper, add hot sauce to taste,  and serve immediately.

Note: We did keep a little bit for the next day and it was still fresh and delicious 24 hours later. The lemon and lime juice helps to preserve the avocado.

Asparagus and Red Pepper Salad

This is one of my favorite side dishes to take to picnics and summer gatherings because it is delicious, nutritious, colorful (yes it matters) and I can make it ahead.

2 bunches of asparagus - ends trimmed, boil, then chop to 1 inch
2 sweet red peppers - chopped to 1 inch
extra virgin olive oil - to taste
white balsamic vinegar - to taste
sea salt - to taste
pepper - to taste
garlic salt - to taste

Cut the stalks off the asparagus and boil the rest al dente and immediately rinse in cold water to stop the cooking process. You want the asparagus to be firm. Chop into 1-inch pieces.

Slice 2 red peppers into 1-inch pieces as well. 

Place the cut asparagus and peppers in a big bowl.

Add the olive oil, balsamic vinegar, salt, pepper and garlic salt to the vegetables. Sorry, I don't measure it -- just do it to taste. (Sometimes I throw in some pine-nuts when I am serving it.)

Time-saver ... or, you can use Garlic Expressions in place of the liquids and spices. 

Chill in the fridge for an hour and serve. Or, make it ahead and it keeps well for 2 or 3 days in the fridge. Severs 6-8 people.

Plantain Snack or Breakfast Side

I buy a plantain and slice it up and cook it in a pan with some Kerrygold butter. You can't eat a plantain raw -- they are too hard and tasteless, but they are deliciously sweet after cooking them. They are high in fiber, and contain potassium and vitamins A, C and B6.

After cooking them, I store them in the fridge to pull out as a side dish with my eggs and bacon breakfast. 

And I also like to add a little nut butter to my plantains for the perfect late afternoon snack to hold me until dinner. Enjoy!

Topless Salad

So I named this meal after a salad at the Pint Room that has a burger with no bun on it. You can leave off the fresh mozzarella if you have a dairy allergy.

  • A head of your favorite lettuce (I like romaine, butter, and kale mixed)
  • Peppers and tomatoes or other veggies like cucumbers for the salad.
  • Dress in olive oil and balsamic vinegar to taste.

1 lb. of ground beef - make into very small patties. Cook on the stovetop until done.

Now add a dollop of good homemade or good quality (with no sugar) store-bought marina (like Rao's) and add 1/2 of a small ball of mozzarella to top each burger.

Serve the salad adorned with the topless burgers and enjoy with a glass of Kombucha!

Mashup Snack

I am not a big banana fan because they are high in sugar, but when they are green-tipped, the sugar is much less. So I buy them just barely ripe, peel them, cut them in half and freeze them to use in my mashup or in smoothies.

Here are some other great, healthy green-tipped banana snack recipes.

This is a quick and delicious (and healthy!) snack ...

1/2 or 1 whole peeled, green-tipped banana
1 tablespoon of almond butter
1/2 teaspoon of chia seeds
a sprinkling of cinnamon and chopped walnuts (optional)

Thaw and mash the banana. Mix in the almond butter and chia seeds. Top with optional cinnamon, coconut flakes and walnuts. Throw in some fresh blueberries if you have some on hand!

Enjoy!

Faux Cereal

So getting my hubby Al to eat gluten-free is not an easy thing to do.

He feels better when he does it, but it is hard for him because he is very social creature and will eat pretty much whatever you put in front of him so he can continue talking, shooting, laughing or fishing.

And when he gets hungry, his go-to snack is several handfuls of cashews, so while this is gluten-free, I needed to find a more cost-effective and less caloric way to satisfy his craving for something healthy, gluten-free and yummy.

When I went to MovNat camp for a week in West Virginia (what seems like forever-ago) Clifton Harski prepared a cereal-free concoction with fruit and nuts that made you feel like you were eating cereal. I adopted it with my family.

So here it is!

  1. Chop up whatever fruit you have on hand or use generous amounts of berries. My favorite is mixing strawberries, blueberries and raspberries.
  2. Pour your favorite milk on top: coconut, unsweetened almond or some pastured whole milk. No milk on hand? A dollop of Greek, full-fat yogurt (or whatever you enjoy) works too!
  3. Sprinkle generously with walnuts and/or pecans and a sprinkle of cinnamon.


Enjoy! ~Lori

Use-Your-Leftovers Frittata

I came home from morning classes starving and I was so tired of the same old eggs! So I grabbed some leftover grassfed ground beef and sun-dried tomatoes and whipped this up!  

  1. Turn the oven to 400 degrees.
  2. Layer a handlful of sundried tomatoes or add veggies, in a oven-safe dish.
  3. Layer your left-over meat (of any kind - bacon, pork, ham, turkey, etc.) and sprinkle with your favorite seasonings. (I used an Italian Blend).

4. Mix eggs (I used 8) and a little pastured milk if you have it and pour over tomatoes and meat.

5. I sprinkled some black pepper and smoked paprika on top to give it more zing and some color.

6. Bake until is is cooked through (40 minutes for me.) Couldn't wait to eat it, yum!

photo 5.jpg

Enjoy!  --Lori