Tag Archives: dairy-free

Citrus Salmon with Ginger Pickled Onions – Serves 3

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , , , ,

I’ll be last to admit that I used to screw up cooking salmon…  I only recently mastered this skill after watching a cooking play-by-play while running on the treadmill and watching Food Network.  Anyways, ever since I’ve experimented with various ways to cook salmon, and this is my latest creation that legitimately has the perfect ‘wow’ factor.

FullSizeRender_2

I always tell clients to play up their diet with different proteins whether they are animal or plant-based.  For myself, I try to have fish twice/week and consume a Mediterranean style diet.  Fish is a high biological value (HBV) protein due to containing all essential amino acids.  Salmon is high in omega-3 fatty acids that are directly related to reduction of heart disease, increased immunity, improvement in mental function, and decreased bodily inflammation.

The new 2015-2020 Dietary Guidelines following the typical American 2000-calorie diet recommend to have at least 8 ounces fish/week  but the Mediterranean 2000-calorie diet recommend at least 15 ounces fish/week.  If you’re active, 65 years+, immunocompromised (cancer, pneumonia, etc.), and/or dealing with skin issues – eat more!

Marinade Prep
Tinfoil Makeshift Pan

Ingredients:

  • 1.25# salmon filet; with the skin on 
  • 1 tsp ginger; ground
  • 3 tbsp white vinegar
  • 1 tbsp garlic, minced
  • 1 orange; juiced (save some for garnish)
  • 1 medium white onion; diced or minced
  • 1 cup cherry tomatos; halved
  • 1 tbsp EVOO and enough to drizzle for cooking onions
  • 1 tbsp pumpkin seeds; raw and shelled
  • 2-3 shakes of black pepper; ground
  • 2-3 shakes of red pepper; flakes
  • To reduce cleanup – have tinfoil on hand to create a cooking pan (it works)

Methodology:

  1. Preheat the oven to 400 degrees Fahrenheit 
  2. In a skillet over medium-high heat drizzle EVOO and cook white onions until caramelized or golden in color.
  3. In a mixing bowl, combine all the spices, garlic, white vinegar, EVOO, juice of an orange, cherry tomatoes, and pumpkin seeds.  
  4. Remove the onions from the pan when finished and add to the ingredients from step two.  Mix all ingredients then pour over the salmon in a shallow bowl to marinate for 5 minutes.
  5. Create a oval pan out of tinfoil to roast the salmon.  I used a round cooking pan to help me get the shape formed.
  6. Transfer the salmon and juice/onion mixture to the tinfoil makeshift pan (make sure the skin is facing the bottom side).
  7. Insert salmon into the oven for 20 minutes or until it appears to flake or has an internal temperature of 145 degrees Fahrenheit.
  8. Remove the skin from the fish, garnish with citrus, and serve atop quinoa or rice.
  9. Time to feast!
FullSizeRender_3

Perfect lunch… Thumbs up!

xxx – Sarah

PS – If you’re like me and you want quality lunches; allow the salmon to cool down then pack for lunch in a microwaveable container.  Remember cooked salmon can be kept for about 4 days.

Garlic Peppered Asparagus and Brussels – Serves 4

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , , , ,

Have you been getting enough greens?  According to the new 2015-2020 Dietary Guidelines it is recommended to consume 2.5 cups vegetables/day and within the week the intake of dark-green vegetables is 1.5 cups/week for the typical 2000-calorie American diet.  However if you’re anything like me and you’re active then I highly recommend more!  

This recipe is a sure way to reach your quota of dark-green vegetables.  In fact, it’s almost impossible to stop with one serving of these vegetables.

FullSizeRender_1

If you don’t already know asparagus have been deemed as a natural diuretic and aid in excretion of fluids.  This antioxidant and anti-inflammatory nutrient rich vegetable can be found in various colors such as green, purple, and white…  Some of benefits possibly include blood sugar reduction/decreased risk of type two diabetes, prevention of cognitive decline, assistance with food motility during digestion due to its fiber, and lowering the risk of heart disease.

Ingredients:

  • 1 pound asparagus; ends trimmed off
  • 1/2 pound Brussels sprouts; root trimmed off then halved
  • 1/4 cup pumpkin seeds; raw with shell removed
  • 1.5 tbsp garlic; minced
  • 1 tsp black pepper; crushed
  • EVOO – enough to douse vegetables

FullSizeRender

Methodology:

  1. Preheat the oven to 415 degrees Fahrenheit.
  2. In a bowl mix together all the ingredients listed above: Brussels sprouts, asparagus, pepper, pumpkin seeds, garlic, and EVOO.
  3. On a cooking sheet lay out the veggies.
  4. Roast in the oven for 20-25 minutes depending how crispy you want your vegetables.  Halfway through cooking use a spatula to move the veggies around so that they roast evenly.
  5. Serve with your protein and starch of choice.  As you can see I opted for a double portion of vegetables and paired with scallops (YUM x 100%).
  6. Happy bites y’all!

xxx – Sarah

Triple Bean Turkey Chili – Serves 6

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , , , , , ,

Despite no longer living on the East Coast I’m still cold…  Texas is having quite the cold front this year and only feeds into my desire for hearty dishes.  When in doubt, chili can just warm anyone up, I promise.

This variation to chili is protein dense due to its content of three different beans (kidney, black, and chickpea) as well as lean ground turkey.  The dish is also antioxidant rich due to its ingredients such as peppers. 

Jalapeño peppers can be green or red in color and are a great source of vitamin-c.  These small peppers contain capsaicin aka ‘heat’ which stimulates endorphins/natural stress fighters.  Studies have begun to prove jalapeños may assist with appetite reduction and metabolism of fat.  

Bell peppers are also a great source of vitamin-c and beta carotene.  Bell peppers that are red in color are harvested longer and have the sweetest taste as well as the greatest nutrient content of the other colors (green, yellow, and orange).  Just like jalapeños these peppers are low in calories.

Triple Bean Power
Got Spices?!
Final product

Ingredients:

  • 1.25# lean ground turkey
  • 1 medium yellow onion; diced
  • 1 can (15 oz) black beans; strained and rinsed
  • 1 can (15 oz) chickpeas; strained and rinsed
  • 1 can (15 oz) red kidney beans; strained and rinsed
  • 1/4 cup cilantro, minced
  • 2 tbsp tomato paste
  • 1 medium jalapeño; minced
  • 1 large red bell pepper; diced
  • 1 cup beef or chicken broth (I used beef for extra flavor)
  • 2-3 shakes of the following spices: Tumeric, Cumin, Garlic Powder, Paprika, and Curry Powder
  • EVOO as needed for heating the stockpot
  • To Taste/Optional: 2-3 shakes of sea salt or regular salt

Methodology:

  1. In a large stockpot, drizzle EVOO under medium-high heat then add the yellow onions.  Sauté for 5 minutes or until slightly browned.
  2. Add the ground turkey and sauté for 5 minutes.
  3. Shake as needed with the following spices: turmeric, cumin, garlic powder, paprika, and curry powder (I did about 2 shakes of each).  Toss in both types of peppers.  Cook for 5 minutes.
  4. Add all three types of beans, cilantro, tomato paste, and beef broth – mix well.  Allow the combination to simmer under medium heat for 20 minutes.
  5. OPTIONAL:  Taste before serving and if needed add salt – absolutely not necessary for myself but some are quite the ‘salt-holics.’
  6. Remove from heat and garnish as needed with cilantro.
  7. Voila!

FullSizeRender

 

DISCLAIMER :: Don’t forget to wash your hands after handling jalapeños – no one needs their eyes to water or for their skin to burn!

 

xxx – Sarah

Pomegranate Spiked Strawberry Bacon Dates – Serves 7

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , ,

The holidays are winding down but with the colder weather still upon us the parties continue thus New Years resolutions beware aka ‘damned if you and damned if you don’t.’   Who said you have to start the new year without a taste of heaven?  Just choose wisely try not to go back for seconds.  This is my favorite appetizer creation of 2016 so far!

Tips to prevent overeating:

  • Select a dessert plate whose diameter excluding the rim is 4-5 inchesIMG_4127
  • Only one plate serving aka only one trip to load the plate
  • Keep everything on the surface of the plate rather than creating piles
  • Food should not graze the rim (#thestruggleisreal)

 

Recently when visiting Gruene, Texas, I came across a fabulous shop called The Gruene Olive: Tasting Room – just opened about 2 weeks prior to Christmas and is the perfect space to grab a tasting and leave with goodies for families and friends.  This delicious recipe utilizes their Pomegranate – Quince White Balsamic Vinegar!

Benefits of Balsamic Vinegar:  1) Low in calories, high in antioxidants called polyphenols, and 3) Low in sugar/low glycemic index.

Ingredients
All wrapped and pricked
Final product minus one
The Gruene Olive

Ingredients:

  • 7 medjool dates; sliced into quarters
  • 9 slices of bacon; trimmed (remove the fatty white areas)
  • 3-4 large berries; sliced from the bottom up then halved
  • 2-3 tbsp pomegranate-quince white balsamic vinegar; for drizzling
  • Cooking tools recommended for best results and easy clean-up: parchment paper and toothpicks

Methodology:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. On a baking sheet place add a piece of parchment paper.
  3. Combine one strawberry slice with a medjool date slice then wrap with bacon.  Only use just enough bacon to wrap then cut and use the remainder of the bacon for the next date/strawberry combo.  After cutting the bacon and wrapping the date/strawberry then secure with a toothpick.  Repeat until all the dates are gone.
  4. Drizzle the wrapped dates with the balsamic vinegar.
  5. Cook for 25-30 minutes until browned or until the aroma cannot be resisted.
  6. Chew your way to heaven.

FullSizeRender-21
xxx – Sarah

 

Shrimp Squash Boats Stuffed with Brussels and Peppers – Serves 2

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , ,

Guess you can say I’m mad about squash.  Not a lie.  Seriously so easy to make and cures me of my pasta craving – absolutely works like a charm.

Shrimp is a great source of lean protein and it is a HBV protein making it well absorbed.  A four ounce portion of shrimp is about 100-110 calories, 20-25 g protein, 1.2 g fat, and contains no carbohydrates.  When cooked under moist heat/oil most of its juices and water content is retained.  This is a fantastic recipe demonstrating just that.

FullSizeRender

Ingredients:

  • 1 spaghetti squash; halved diagonally to form a boat shape with the insides (pulp and seeds) scooped out
  • 1 small red bell pepper; diced
  • 1 medium yellow onion; diced
  • 1 cup of Brussels sprouts; quartered (keep the leaves as they shed when cut)
  • 1/2 pound jumbo shrimp; raw, peeled, and deveined
  • 1 tbsp garlic; minced
  • 1 small shallot; minced
  • 1 spring rosemary; minced
  • To taste – ground black pepper (about 2-3 shakes with my spice shaker)
  • To taste – ground French thyme (about 2-3 shakes with my spice shaker)
  • To taste – sea salt (about 1-2 full grinds or 1/2 tsp)
  • EVOO (extra virgin olive oil) – to coat the both pans
Squash boats after the sides were pulled apart
Shrimp and garlic marinade ball
Vegetable prep

Methodology:

  1. Pre-heat the oven to 425 degrees Fahrenheit then line a cooking sheet with parchment paper.
  2. Place the boat shaped spaghetti squash atop with the insides facing up on the pan and cook for 30 minutes.
  3. On a plate mix the shrimp and garlic together into a ball.  Allow to sit for 5-10 minutes for the garlic to be well absorbed.
  4. In a large sauté pan drizzle EVOO under medium-high heat then when the oil is dispersed add the following ingredients: red bell pepper, yellow onion, Brussels sprouts, shallot, and rosemary.
  5. Allow the vegetables to sauté and mix over a period of 10-15 minutes depending on how crisp you want the vegetables.  I sautéed the vegetables until the onions were golden in color.
  6. Top the vegetables with spices (sea salt, French thyme, and black pepper) as desired and stir well.
  7. In a separate pan while the vegetables are sautéing drizzle EVOO and allow the pan to heat up under medium-high heat.  Transfer the shrimp/garlic ball onto the pan.
  8. Sear each side of the shrimp for 2 minutes – each side should be seared at least twice or until a golden color is achieved.
  9. Remove the squash from the oven and drain if there is liquid pooled in the middle.  Using a fork gently pull down the sides of the squash until the spaghetti is formed.  Keep the spaghetti in the shell of the squash boat.
  10. Stuff the vegetables into the shell atop the spaghetti then garnish with the shrimp on top.
  11. If you want to further heat up the squash boat then place in the oven for 5-10 minutes to absorb the residual heat as the oven cools down.
  12. Have your utensils ready and dig in!

FullSizeRender_1

 

 

xxx – Sarah

 

 

Pulled Garlic Chicken and Onions – Serves 3

Posted by The FitBonVivant in Fitness Tips and Plans, Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , ,

I am a foodie without a slow cooker…  Yes, I know, I have yet to get on the bandwagon, and when I do, y’all will certainly know.  To get the consistency of chicken from a slow cooker without actually having one is NOT impossible.

Chicken is a great source of lean protein and is readily absorbed by our body.  Like other animal based proteins chicken is a high biological value (HBV) protein.  Our bodies crave protein to keep our skin intact and our muscle fibers bound (also serves as a great post-workout meal or snack).  This is a great savory dish that allows you to get the protein you need and it can be paired with just about anything!  I opted to pair with asparagus and sweet potatoes… 🙂

Ingredients:

  • 1.2-1.5 pounds, chicken breasts – thick slices
  • 1 tbsp., rosemary – minced
  • 2 tsp., garlic – minced
  • 1 medium-sized, yellow onion, thin slices
  • 1/4 cup olive oil
  • 1 tsp, paprika – granulated/ground (aka looks like salt but red in color)
  • To taste:  Salt (use at your own risk)
3FullSizeRender

Ooops… Photobombed by Master T!

Methodology:

  1. Pre-heat the oven to 325 degrees Fahrenheit and set up your ingredients.
  2. In a large pot or stockpot over medium heat add olive oil, onions, rosemary, and garlic then mix well.  Inhale the aromas for about 5-7 minutes or until the onions are slightly golden in color.
  3. Stir the chicken into the onions/oil piece by piece and follow with the paprika.  Mix the spices, onions, and chicken well for about 2-3 minutes.
  4.  Add the cover to the pot and put into the oven for about 25-30 minutes until the chicken is tender.  If you feel the chicken is too dry or not tender enough – drizzle in some olive oil.
  5. Remove the chicken from the oven and transfer to a bowl.
  6. Utilizing two forks – start to pull the chicken apart piece by piece.  If desired, this is the time to add some salt.
  7. Serve with sides or add to a sandwich…
  8. Happy, happy noms!

 

xxx – Sarah

 

Twice Baked Squash Bowls with Rosemary Steak – Serves 4

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , ,

Hellllllooooo December!  Thought I would start off the colder weather with a hearty food post.  I love butternut squash and even more so when it is in spaghetti form!  It’s a great way to fool your kids, spouses, loved ones, and friends into eating something healthy.  

FullSizeRender-11

Spaghetti squash is a starchy vegetable that looks like spaghetti.  Its benefits are immeasurable; loaded with fiber, vitamin-A, vitamin-C, magnesium, and potassium.  Its caloric content for 1 cup plain ranges from 40-60 calories.  Meals are brightened with this addition since when cooked its flesh turns bright yellow or orange.  I often cube the squash or turn it into spaghetti by means of roasting.  A quick way for preparation is utilizing the microwave.  

 

Ingredients:

  • 3 sprigs of rosemary; minced
  • 1 medium-sized yellow spaghetti squash; halved into bowls with the pulpy insides and seeds scooped out
  • 3 tbsp pomegranate seeds
  • 1 pound skirt steak; cubed
  • 2 tsp ground black pepper (or as desired)
  • 3-4 tbsp olive oil to douse the steak (along with a drizzle to heat the frying pan)

Methodology:

  1. Pre-heat the oven to 425 degrees Fahrenheit.
  2. Top a cooking sheet with parchment paper.  Place the halved spaghetti squash (aka bowls) with its outside shell directly on the paper.  
  3. This step is optional but highly recommended – add a thin slice to the bottom of the squash bowls so they lay flat on the pan when roasting.
  4. Roast the plain squash in the oven for 30 minutes or until tender.
  5. Toss the meat with olive oil, black pepper, and rosemary until all pieces are uniformly covered.
  6. While the squash is roasting, heat up a frying pan with a drizzle of olive oil under medium-high heat and cook the meat until as desired (I prefer rare-medium).
  7. Add the pomegranate seeds to the meat and set aside.
  8. Remove the squash and scoop out half of the insides.  Add the insides from the squash to the meat mixture and mix well.  
  9. Evenly disperse the meat/squash mixture into the bowls and return to the oven for 7-10 minutes.
  10. Remove from heat and cool for a few…
  11. Pop open a bottle of full-bodied red vino and enjoy!

FullSizeRender-13

Disclaimer…  I recently started a membership with Club W which is an interesting way to learn about wine and its recommended food pairings.  It customizes wine recommendations based on a little test that you complete based on your taste preferences.  If you are tight with time this is a great way to get bottles that are fan favorites and well-priced ($16/bottle).  Best part is – its delivered to your doorstep!

 

xxx – Sarah

Cashew Beef Lettuce Wraps – Serves 4

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , ,

I’m all about the tortillas… Especially if they are fresh but when watching caloric intake, and trying to get ready for the holidays, the key is to swap appropriately.  I was in the mood for beef and tortillas but I decided to turn that craving into lettuce wraps and boy am I glad – these are packed with quite a powerful punch!  Sidebar – the dish is both gluten and dairy-free!

Beef is a great source of protein, zinc, and iron which play a role in our energy levels and maintenance of our body.  Its nutrients are readily absorbed since it is a ‘high biological value’ source aka from an animal rather than through a pill or powder.  Quick solutions are not always the best, in other words, put down the pills for a change.

FullSizeRender-9

Ingredients:

  • 1 pound, ground beef (I prefer to use 90% lean/10% fat)
  • 1 red bell pepper, diced
  • 1/4 cup cilantro, minced
  • 1/2 cup cashews, chopped
  • 1/2 cup sweet onion, chopped
  • 2 tbsp roasted or regular garlic, minced
  • 1/2 apple, diced
  • 2-3 tbsp Sriracha sauce or salsa (I am a huge fan of the La Costena brand)
  • To taste/recommended spices: curry powder, paprika, sea salt, ground black pepper, and red pepper flakes (I used all of them – one or two shakes of each spice)

Methodology

  1. In a large saucepan combine the red pepper, cilantro, onions, cashews, garlic, and apple, and toss under medium-high heat for about 3-5 minutes.
  2. Add the ground beef and mix into the ingredients.  Allow to cook for 10 minutes then reduce to medium or low heat for 5 minutes.
  3. Set up a plate or several plates with 2-3 lettuce wraps open-faced for the beef to be topped on.
  4. Optional:  Add sliced avocado on top for an additional oomph.
  5. Serve with your favorite Vino or iced beverage.
  6. Happy munchin’ y’all!

 

xxx – Sarah

Pickled Cucumber Avocado Salad – Serves 6

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , ,

Tables during football parties and fall gatherings tend to be filled with wonderful dishes that are usually heavy, fried, and/or cream based…  I encourage you to change it up with this pickled dish.  Everyone loves a good pickle – therefore why not spruce things up with some color and a powerful taste?  Also, this dish is vegetarian, gluten-free, kosher, and dairy-free for your guests who may follow certain dietary specifications.

One of the ingredients utilized in the dish for the ‘pickling’ was mustard seeds derived from mustard plants which are sparse looking yellow dandelion-like delicate flowers.  The flowers can be added to a bouquet for color and variety, or they can be matured to form brown pods which hold the seeds and are removed before they can further ripen/burst.  The mustard plant leaves and stems are also edible like any other greens.

When added to the pickled mixture the seeds add a nutty taste to the dish.  There are several variations to the seeds – those white and brown in color are commonly used for pickling.  These seeds may be little but they pack quite a punch.  The seeds are filled with phytonutrients, minerals, vitamins, and antioxidant properties.  Notable benefits include their high content of essential oils and plant sterols which may play a role in lowering blood cholesterol levels.

Pickled Cucumber Salad

Ingredients:

  • 3 cucumbers; thinly sliced
  • 1 small, sweet yellow onion; sliced, diced, and slivered into various sizes
  • 1 cup, white vinegar
  • 2 tsp brown mustard seeds, whole
  • 1/4 cup coconut oil
  • 2/3 cup sugar
  • 1/4 cup mango, diced or chunks
  • 1 cup yellow/red/green bell peppers; minced (variety is optional)
  • 3 tbsp apple cider vinegar
  • 1 avocado, diced

Methodology:

  1. In a medium saucepan over high heat combine the pickling ingredients, brown mustard seeds, sugar, coconut oil, vinegar, salt, and sugar, then bring to a boil.  (If you prefer your onions cooked like I do – add the onions to the pickling ingredients otherwise they can be added later.)
  2. Remove the pickled mixture from heat and set aside for 20-30 minutes.
  3. In a large bowl, combine the cucumbers, peppers, mango, and onions (if not cooked in step 1).
  4. Stir the pickled mixture into the large bowl with the cucumbers.
  5. Chill mixture for a minimum of 3 hours to overnight for a delicious yet tangy taste.
  6. Prior to serving add the diced avocado into the mixture and toss.
  7. Time to get pickled!

xxx – Sarah

Power Chiii Breakfast – Serves 1

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , ,

To start your day right…  Treat your inner ‘chi’ right with some breakfast that will awaken your taste buds.  If you’re anything like me – breakfast needs to be quick, tasty, and filling.  Impossible?  No.

This is a dish that can be made almost all the time because it calls for variety!  For me, I utilize different fruits for the sweet and colorful aspect (bananas, berries, or stone fruits such as nectarines or peaches) OR I change up the protein base by alternating nut butters (cashew, almond, or peanut – absolutely love all of Justin’s butters) or protein powders (soy-free or egg powders – I prefer Jay Robb Egg White Protein Powder).

Oats and chia seeds are the kicker in this dish – the gluten-free powerhouse!  Oats are one of the whole grains according to the January JAMA Internal Medicine that reduces premature death from all diseases such as cancer or cardiovascular disease.  To be deemed ‘gluten-free,’ as of 2013 the FDA has mandated that items that contain wheat, barley, rye, or other gluten-like ingredients, be void OR must be less than 20 PPM of gluten.  This labeling also makes like much easier for those with Celiac Disease and inherently MUST avoid gluten rather than those that are following various fad or elimination diets.

Chia seeds are packed with omega-3 antioxidants, minerals, fiber, and vitamins.  These tiny little seeds when wet are hydrophilic thus they absorb water/fluid and inflate/puff up and trick our stomachs into satiety/fullness.  Therefore chia seeds also help with hydration and weight loss.  Like I said, they are the kicker in this dish!

The pop of color credit of the day goes to… NECTARINES!

The pop of color credit of the day goes to… NECTARINES!

Ingredients

  • 1/4 cup oats
  • 2 tbsp chia seeds
  • protein base (1 scoop protein powder or 1-2 tbsp nut butter)
  • 1 whole fruit – can be sliced, diced, or minced
  • 1/4 cup almond milk
  • To taste: nutmeg or cinnamon

Methodology

  1. In a dish or jar combine oats and chia seeds then mix well with the almond milk.
  2. Stir in the protein-base.
  3. Top with the fruit and spices then cover with the lid to the jar or with clear wrap.
  4. Refrigerate overnight or for at least 1-hour minimum to allow the chia seeds to be saturated.
  5. Grab a spoon, mess up the pretty fruit layer on top, or if you’re like me, try to drink aka slurp as you drive…!  Enjoy 🙂

xxx – Sarah