Not Just Any Chip...Zucchini Chips

by Anita

Are you trying to eat more veggies or at least find a radical way to eat them to balance out your intake of licorice, diet soda or  cookies? Well, I am happy to say that I rarely eat or drink the aforementioned items but I certainly want to learn new ways to eat nature's savory candy. This recipe for Zucchini Chips is easy once you have the prep station ready. These are a great go-to for appetizers or a side dish and believe it or not they are still tasty chilled. To make Zucchini Chips healthy you can bake them however, I decided to fry them to get even more golden brown.

Zucchini Chips

Serving Size: 4 - 6

• 2-medium zucchinis
• 3 eggs (organic or free range)
• 1  to 1 1/2 cups whole wheat breadcrumbs (I used Trader Joe's brand)
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Olive Oil or vegetable oil 
• Salt and Pepper to taste

DIRECTIONS

1. Thinly slice the zucchinis about 1/8" round pieces; if they are too thick they will take longer to bake/fry
2. Prep station (2 shallow bowls): one for the beaten eggs and the other for the bread crumbs, Parmesan, salt, and pepper.
3. Pour a thin layer of extra virgin olive oil (about 1 Tblsp) or 2 Tblsp of vegetable oil in a large saute pan  . Set to med-high heat.
4. Prep the zucchinis (using tongs, fork, or your fingers) by dipping into the egg and then in the breadcrumbs. Toss them in the breadcrumbs to coat. 
5. Put the breaded zucchinis on a plate to gather enough to make one layer of zucchinis in the hot saute pan.
6. Continue to coat another batch of zucchini chips while you monitor the chips in the pan. Turn over after 3 minutes. The oil will get hotter as you continue to cook. If you add more oil, be sure that it is heated before placing the chips in the pan.
7. Place the finish zucchini chips on a paper towel on a plate and cover while the others cook.
8. Repeat the process until all the zucchini chips are cooked to a golden brown. Enjoy your revolutionary veggie chips and save some for a late night snack!

The prepping station for your new veggie chips. It gets a little messy.

WHOLE WHEAT bread crumbs makes this REAL food

Egged. Breaded. Zucchini Chips in the making.

Single layer of Zucchini Chips in the hot saute pan

You can see the complete, all vegetarian meal that I created with zucchini, black beans, new baby potatoes, Bibb lettuce, and locally grown tomatoes. 

Quin--WHAT?! Lime-Cilantro Quinoa Salad

by Anita


Some of you may be familiar with quinoa and some of you may run from it since you may not even know how to pronounce it. Well, it's a basic grain. Yup, just that simple.


So here's the foundation for you to get to know quinoa (per Wikipedia): "a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds."


Now that that is out of the way, I must say that I make quinoa just as I would when I crave pasta, rice, or potatoes (except for mashed potatoes, nothing compares to those). So hopefully that gives you a background if you are still nervous about the grain. It's much lighter overall than pasta or potatoes and it is packed with fiber, protein, magnesium, iron, and it is also gluten free. Pretty damn awesome if you ask me! 



Since I have been attempting a "Real Food" challenge to remove processed foods from my diet, quinoa fits the bill for a great go-to recipe item. I found this great recipe for the power packed grain from the blog I have been following and created the dish for an Easter brunch. It stuck out like a sore thumb on the counter in the mix of the buttery, meaty, eggy, casserole dishes alongside the sweet and gooey breads galore on the remarkably glutenous day that it turned out to be for my extended family. However, the crowd was pleased with the dish...or that's what they told me.


This recipe is also easily doubled for a big BBQ, pot luck, or for your own selfish devouring. 


LIME-CILANTRO QUINOA SALAD 


Ingredients:

Salad

• 2 cups water or chicken/vegetable stock 
• 3 cups cooked quinoa (1 cup dry)
• ¼ pine nuts, toasted
• ¼ cup cilantro, chopped
• 1 bell pepper of any color, diced
• OPTIONAL: 3/4 chopped dried fruit like raisins, apricots, dates, etc.

Dressing

• ¼ cup fresh lime juice
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• Pinch of salt
• ¼ cup extra virgin olive oil (better quality than regular olive oil)

Directions

1. Boil water or chicken/vegetable in a sauce pan to cook quinoa. Cook per directions on package.
2. Toast pine nuts in a saute pan for 5 minutes or less on low to medium heat.
3. Chop and dice cilantro and bell peppers.
4. Mix all salad ingredients together with the cooked quinoa.
5. In a separate, bowl or food storage container whisk together all dressing ingredients, slowly adding the extra virgin olive oil while whisking.
6. Add the quinoa and added ingredients to the bowl with the dressing and mix thoroughly.
7. Ready to eat? Serve as a side dish, add to a spinach salad, stuff into a pita with lettuce, or have as light snack. Keep stored in refrigerator up to 7 days for freshness. 8

Serves: 6-8

Ingredients for the quinoa salad: bell pepper, pine nuts, cilantro, and optional dried fruit.

Ingredients for the zesty and simple dressing: Extra virgin olive oil, lime juice, Dijon (honey if you want) mustard, garlic, salt.

Bell pepper slices...always good for snacking at every time of day.

My rough dice

The final "salad": cooked quinoa with a lime-cilantro dressing and tasty Mediterranean ingredients

I got so excited with the tantalizing flavors of this quick dish that I had an impromptu porch party with a few friends and made a 2nd batch within 30 minutes since I had everything already out. Let me know what type of fun items you use to change up your quinoa! Go and conquer the quinoa!

Holy Meatball!

by Anita


There are some days when you want a meatball. "Ahh tasty ahh meat-ah-balla" (said in in my best Italian accent). Well, as a part of the "Real Food Challenge" that I have tried out (with some success), the first day of my challenge I made a simple, yet delicious whole wheat pasta with a red sauce and homemade meatballs. The end result was a healthy and nutritious dinner that can stretch your dollar for a few days if you make the whole pound of pasta. Leftover pasta is always the best!


To check myself and to be honest with you, eliminating all processed foods is a process in itself but if you have a partner in crime to take on that challenge then it can be done as long as you have the right snacks in place. HA! My boyfriend took on the challenge with me and went to the grocery store on his own to gather the ingredients for our dinner. One minor road bump was the search for WHOLE WHEAT bread crumbs--prepared--and ready to purchase. That was not found at our grocery store. So we got creative and just eliminated bread crumbs all together from this recipe to eliminate the "un-real" foods for the night. We also steamed some fresh broccoli to have as a side dish.


Enjoy this for dinner by yourself or make it with some friends with a delicious glass of Malbec, Pinot Noir or Chianti. 

WHOLE WHEAT PASTA WITH TOMATO SAUCE & MEATBALLS 


Ingredients:

• 1 lb whole-wheat pasta
• Red pasta sauce (Organic Tomato Basil Sauce)
• 1 lb ground beef (Laura's lean beef)
• 1 egg, beaten
• 1/3 cup freshly grated Parmesan cheese; and extra for garnish.
• ½ cup carrot bits (diced and chopped)
• 3 cloves garlic, minced
• 1 ½ teaspoons red wine vinegar
• 1 ½ teaspoons soy sauce (Gluten Free used)
• 1 teaspoon dried Italian seasoning (Substituted with dried Oregano, Thyme, Sage, Onion Salt, Pepper)
• ¼ teaspoon salt

Directions:

1. Boil pasta according to package directions. Whole wheat noodles take longer.
2. Preheat oven to 425 degrees F. 
3. Mix together ground beef and next 8 ingredients. This is where you get your hands dirty to mix all the ingredients. :)
4. Drizzle a baking sheet with olive oil to cover the pan.
5. Roll the beef mixture into meatballs the size of golf balls. Place them in rows onto the greased baking sheet.
6. Bake for 8 – 10 minutes or until brown all the way through. 
7. Ready to eat? Serve meatballs on top of cooked pasta and warm pasta sauce. 

Serves: 5 

The base ingredients for the meatballs: beef, egg, Italian seasoning, garlic, cheese,  & carrots (omit bread crumbs)

Some of the tasty liquids: Tomato Basil pasta sauce, Red Wine Vinegar & Soy Sauce used in the meatballs

Don't watch the water boiling or else...

In a bowl, mix all of your base ingredients and liquids along with the diced carrots

Down and dirty with the meat balls!

The rolled up and baked meatballs ~ about 1 - 1.5 inches

A quick and easy side dish: steamed chopped broccoli. Add some extra grated Parmesan cheese on top! 

Mix your baked meatballs in with your warmed up pasta sauce and  cooked whole wheat pasta and top with grated Parmesan cheese for a garnish.

My taste tester LOVES his broccoli!

 This dinner was a quick and super easy meal to prepare and you can certainly make a big batch of meatballs and freeze them for that lazy dinner day. Bon Apetito!

Latin Version of Grilled Cheese & Tomato Soup

by Anita


My dinners that I make when I cook for myself usually are simple and quick: steamed veggies, steamed rice, and a black bean burger (that all came from the handy dandy frozen food section). Well, as my stomach grumbled while I was at work, I started imagining something a little more tasty. Then at that moment I  received a message from my boyfriend who asked if I was interested in dinner and a movie (In Time)...which means that I got excited to make a meal FOR someone and watch a bonus movie at the end of it all. 


Chopping, prepping, simmering, and taking in the aromas of cooking has always been a stress reliever for me. I needed that yesterday. I will spare you details of the "pet messes" that I came home to on my bed which definitely did not put me in a tranquil frame of mine before cooking. 


Once I turned on my Pandora to Florence + the Machine radio, I started tapping my toes, swaying my hips, and chopping away to make a Tortilla Soup and Grilled Chicken Quesadillas. The recipes used are from a blog that I have been reading daily for cooking inspiration about eating REAL food = no processed junk, no sugars, organic when possible, and meat in moderation. Since it was a bit on the cooler yet comfortable side outside, I opted to grill some of the food which always makes the end result taste that much better. I highly recommend this tasty, healthy, and versatile recipe that is delicious for leftovers as well.


TORTILLA SOUP (modified for ingredients in my 'fridge)

Ingredients:

• 2 tablespoons olive oil
• 2 bell peppers (any color), chopped
• 3 organic celery stalks, chopped
• 1 – 2 hot peppers (optional - I did not use)
• 1 teaspoon coriander or cumin
• 1 teaspoon poultry seasoning
• ¼ teaspoon chili powder
• Salt and pepper, to taste
• 1 8-oz can organic black beans (liquid drained and rinsed)
• 3 cloves garlic, minced
• 1 28-oz can organic stewed tomatoes
• 1 8-oz can organic tomato sauce
• 2 – 3 cups organic, low sodium chicken stock depending on how “soupy” you like it
• Optional (but recommended) garnishes: avocado, scallions, lime juice, tortilla chips

1. Rinse and dice the bell peppers, celery, any other veggies you add. I used minced garlic in a jar. 
2. Heat a large stock pot with the olive oil on medium high heat. Add bell peppers, celery, garlic in pot.
3. Let the veggies eat through for about 5 minutes. Add spices.
4. Add rinsed black beans. Adjust salt and pepper to taste.
5. Add stewed tomatoes, tomato sauce, and chicken stock.
6. Boil all ingredients, then turn heat down to low/simmer and cover for about 10 minutes or longer to let all the flavors mix and mingle. 
7. Ready to eat? Add to a bowl, and add the green trifecta of garnishes: diced avocado, chopped scallions, and a squeeze of lime juice. 

Serves 8 - 10 (smaller bowls HA!) 

My uber small kitchen...If I can do it, so can you!

Bell peppers - Red are my favorite & they have more vitamin C than an orange. Believe it. 

Drain and rinse black beans; reduces the sodium.

Muir Glen is found in most grocery stores for tomato sauce, stewed tomatoes, and salsas.

I buy this in bulk and the store brand is less expensive than other organic brands.

Diced, simmering veggies in the stock pot

Mixing and mingling of flavors

Green Trifecta for garnishes with Latin dishes: Avocado, Scallions, and Lime Juice

Tortilla soup garnished and ready to be in my belly!

GRILLED CHICKEN QUESADILLA


Ingredients:

• 1 lb organic chicken breasts (boneless, skinless)
• 2 Tbsp+ Jamaican Jerk seasoning
• 2 Tbsp+ Olive Oil & Vinegar salad dressing (Newman's Own is best) 
• 1 cup+ (1/2 a bag) shredded Mexican cheese
• 4 small tortillas (wheat preferred, but I only had white)
• 4 scallion bunches, chopped

1. Marinate chicken breasts first off! Place in a deep dish and season each side and then drizzle dressing on both sides. Coat and let it hang out for about 15 - 30 minutes, the longer the tastier.
2. Place all 4 tortillas on an oven proof/heat resistant plate/tray. Lay out the tortillas flat and sprinkle as much or as little cheese on all 4 tortillas.
3. Heat grill, grill pan, oven, or saute pan (medium high heat or 375 degrees) -- whichever you prefer to cook your chicken. I grilled!
4. Add chicken to grill and cook for about 4-6 minutes on each side. Do not over flip your chicken.
5. While chicken is cooking, microwave or place tortillas in oven to melt cheese.
6. Once chicken is cooked, remove from heat onto cutting surface, let it SIT for a few minutes to get the juices to settle. 
7. Thinly slice the chicken breasts and add to one side of cheesy tortillas. Add a little extra sprinkle of cheese if you want and other toppings. I only added scallions and folded other side of tortilla.
8. Enjoy with your soup and dip away!

Serves 4; recipe easily doubled.

Marinated chicken breasts with Jamaican jerk seasoning & Newman's Own Olive Oil & Vinegar dressing

Juicy and healthy grilled chicken (cooked 4-6 minutes each side)

Super easy assembly of melted cheese on tortillas and sliced chicken 

4 simple and delicious ingredients: Chicken, Cheese, Tortillas, Scallions

Our Latin dinner: Tortilla Soup & Grilled Chicken Quesadillas (and Malbec!)

This meal was so great and we had plenty of leftover soup for us to eat for the next couple days. Soups overall are the best thing to make when you don't end up eating a ton of veggies during your meals. I used any ingredient I had in my fridge which had a Latin flavor to it. 


And the movie was really great as well, two thumbs up!