I used to only eat roasted red peppers at restaurants. They kind of seemed like a “gourmet” ingredient, and I never even thought about making them at home. Turns out, they are really easy to make! I love roasted vegetables because the roasting process enhances the flavors of the vegetables. Roasted red peppers are a great addition to salads, wraps, sandwiches, homemade hummus, homemade pesto or as a filling in tamales.
I made them in the oven under the broiler. It only takes about 10 minutes to cook and 30 minutes to cool.
Here is how it’s done!
Turn oven on to the “broil” setting. Line a baking sheet with tinfoil
Rinse red peppers and pat dry. Cut around the stem then pull it out. Cut the pepper in half (from top to bottom- length wise). Cut out all the white parts and remove the seeds. If some of the seeds are sticking, I like to run the pepper under cold water to get rid of them.
With your hands or a knife, flatten each half-pepper and place them peel side up on the baking sheet.
Place under broiler for 8-10 minutes or until the pepper is fully charred. (Don’t worry, we will remove the skin so it won’t look so ugly!) You may need to rotate the peppers half-way through to make sure that they get charred evenly.
Ugly… I know! But they won’t look like this when at the end.
5. Take the peppers out of the oven, wrap them in the tinfoil. Let sit for 30 minutes
6. Peel the skin off the peppers with your hands or a knife. Then chop and serve!
The restaurant industry in San Diego is booming. In the past couple of years, several new “gourmet” burger restaurants have popped up; To name a few, Burger Lounge, the Counter, Eureka. Some of these restaurants have grass-fed burgers and others have “vegetarian-fed” burgers (whatever that means lol).
I love that restaurants are working with the “farm-table” concept and that they are using more sustainable animal meat. However, most restaurants still use cheap industrial seed oils. Also, the price per burger is pretty expensive with tax, tip, plus add-ons like avocado and fries. On a personal note, when I eat at restaurants, I tend to eat bigger portions than I do at home. I’m totally okay with occasionally spending the money and eating at restaurants but on a weekly basis I prefer to make HOMEMADE BURGERS.
Last night, we had some friends over for dinner. I made these wowmazing homemade burgers and get this…. With all the toppings and sides they cost around $8 per person. As you can see in the picture below, this $8 meal contained: organic grass-fed patties, avocado, caramelized onions, tomato, lettuce, whole wheat bun (or you can go naked style with no bun- thats how I roll) and some delicious crispy potatoes.
Oh and did I forget to tell you that the burgers only take 20 minutes?!
Prep any burger toppings/ sides prior to cooking the burgers.
Turn on oven to 350F degrees.
Place ground beef, salt, pepper, and garlic powder in mixing bowl. Mix together thoroughly with your hands.
Break the beef mixture into quarters and then form each quarter into a patty with your hands. You don’t want the burgers to be too thick
Pre-heat your grill-pan or cast-iron skillet to a medium-high heat. Melt ghee or coconut oil.
Place burgers on the pan for 3 minutes or until the bottom is browned. Then flip the burgers and cook for another 2 minutes. Take a knife and cut into the middle of one burger. Peak inside to see if the burger is cooked through. If not, then place the burgers in the oven for 2-3 minutes or until cooked to your desired temperature. (We like ours cooked “medium” so we only leave them in the oven for 1-2 minutes)
I really don’t make cookies often. That’s because if I make them, I end up eating all of them way too quickly. However, this holiday season I decided to treat myself.
One of the things that I have learned along my health journey is that the act of indulging in treats can be either really rewarding or very guilt-provoking. It really depends on what the remainder of your diet looks like. I have figured out my own balance of eating healthy 80-90% of the time and allowing myself a treat 10-20% of the time. Now, when I eat a treat, I am able to enjoy every bite, without feeling guilty about it.
Another aspect that helps reduce the “guilt factor” is the selection of ingredients I choose to bake with. By using natural ingredients, we I am choosing to avoid the conventional ingredients that cause inflammation in the body. Conventional ingredients are stripped of 90% of the nutrients during the refining process, whereas natural ingredients still contain valuable vitamins, minerals and fiber content.
Here are the ingredients that I substituted in this recipe:
a blend of almond flour & coconut flour instead of white or whole wheat flour
coconut oil instead of vegetable oil
organic raw honey instead of white sugar
Gluten-Free White Chocolate Chip Cookies
2 cups blanched almond flour
3 Tablespoons coconut flour
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup raw organic honey, melted
1/2 cup organic coconut oil, melted
1 Tablespoon vanilla extract
1 organic egg
1/3 cup organic white chocolate chip cookies
Pre-heat oven to 325F degrees.
Combine all dry ingredients in a large bowl: almond flour, coconut flour, baking soda, cinnamon, sea salt. Mix well.
In a separate bowl combine all wet ingredients together: honey, coconut oil, vanilla, egg. Mix well.
Combine wet ingredients with dry ingredients. Mix until well incorporated.
Fold in the chocolate chips until spread throughout the batter evenly.
On a large parchment lined baking sheet, scoop out 1 Tablespoon of dough for each cookie. Leave room for cookies to spread. (You will need to use 2 baking sheets if you are using small baking sheets)
Bake for 12-15 minutes or until bottom of cookies are cooked.
Set out on a cooling rack for 15 minutes before serving.
If you are looking for more baking recipes that use natural ingredients, take a look at some of my favorite blogs:
This post is in honor of Movember– a month dedicated to Men’s Health!
Most men eat a breakfast comprised of carbohydrates and coffee. This is something that has to change! If you are a man reading this article and you want energy throughout the day, you need to get a jump-start with a power-breakfast. The ideal breakfast would consist of protein, healthy fats and some healthy (un-refined) carbohydrates. A balanced breakfast will provide you with the nutrients your brain and muscles need for a productive day.
Check out this simple recipe that was designed just for you!
Spaghetti squash is one of my favorite winter dishes. It is a great gluten-free alternative to regular or whole wheat pasta. Unlike pasta, spaghetti squash is considered a “whole food,” that means that it is unprocessed, more easily digested, and still has all of it’s nutrients. One other benefit to spaghetti squash is that it is significantly lower in carbohydrates than pasta.
Here is a simple spaghetti squash recipe for you to try. There are some additional suggestions for recipe variations below.
1 medium Spaghetti squash
1.5 Tablespoons organic butter
1 clove garlic, minced
1 small shallot, minced
½ teaspoon sea salt
1/8 teaspoon freshly ground pepper
½ tsp chili flakes (optional)
Directions for Roasted Spaghetti Squash
Preheat oven to 350F degrees
Cut spaghetti squash in half (long-way from top to bottom) and scrape out the seeds.
In a large glass baking dish, pour enough water to cover the bottom of the dish until there as ¼ or ½ inch of water.
Place spaghetti squash halves face down in the dish and cover with tin foil.
Bake in the over for 35-45 minutes– until the squash is easy to grate with a fork.
Run a fork down the squash to create “spaghetti-like” strings.
In a medium pan, melt 1 Tablespoon of butter. Add shallots and garlic and sauté for 3-5 minutes until fragrant.
Add roasted spaghetti squash to the pan and mix until well-incorporated and heated through. Season with salt and pepper (and optional chili flakes)
Plate the spaghetti squash sauté and add a piece of Wild Tilapia or Grilled chicken
Option to add Italian spices like oregano, basil and/or thyme
Add a homemade pesto or tomato sauce to the Spaghetti squash
I am not much of a baker. Yet for some reason, this pumpkin bread recipe from the Comfy Belly blog, was calling my name yesterday (aka the first day of fall). It is such an easy recipe to make and the spices really won my tastebuds over.
Oftentimes gluten-free bread has a chalky or crumbled texture. This recipe definitely breaks that stereo type. The pumpkin puree keeps the texture nice and fluffy.
1/2 cup pumpkin puree (canned)
1/2 cup honey or maple syrup
2 cups almond flour
3/4 tsp baking soda
1/2 tsp each:
sea salt, nutmeg, cinnamon, cloves, ginger
1/2 cup walnuts
1. Pre-heat oven to 350 F degrees
2. Combine the wet ingredients in a bowl, whisk.
3. Combine the dry ingredients in a bowl.
4. Combine wet and dry ingredients. Mix well (no clumps)
5. Fold in walnuts
6. Using organic butter or melted coconut oil , grease a bread pan. Pour mixture into bread pan and bake for 40 minutes (or until outside is brown.) When it’s done, a toothpick inserted in the middle will come out clean.
If you live in San Diego and are looking for some healthy holiday recipes, join me for my Healthy Holiday Cooking Series. These classes are a great way to learn how to cook with healthier ingredients. We will discuss the benefits of using natural sweeteners and flours and how to improve your nutrition during this holiday season.
I have always been a fan of baked salmon, however I only recently become a fan of fresh dill. I have never been very comfortable cooking with dill because I never knew what to pair it with. Since it is summer and I am feeling adventurous, I decided to try something new. I absolutely love this fresh Lemon and Dill Salmon recipe. It is more than perfect for summertime.
Salmon is well-known in the nutrition world as a good source of Omega-3 fatty acids. Omega-3 fatty acids are good for our health because they are anti-inflammatory. Other sources of Omega-3 fatty acids include: fish oil, olive oil, avocados, and almonds.
1lb wild-caught salmon
1 Tbsp tea seed oil
1 tsp sea salt
1/8 tsp black pepper
1 bunch dill, chopped
1 small lemons, 1/4 inch slices
1/2 cup organic vegetable stock
1. Heat oven to 350 F degrees
2. Line a large baking sheet with parchment paper.
3. Place 3-4 lemon slices and 1 Tbsp chopped dill on the baking tray.
4. Rinse salmon then dry. Rub both sides of salon with tea seed oil, sea salt and pepper.
5. Place 3-4 lemon slices and 1 Tbsp chopped dill on top of salmon.
6. Add organic vegetable stock to the baking dish to surround the salmon
7. Cover with aluminum foil and bake for 20-25 minutes. (cooking time varied depending on thickness of salmon)
Note: Serve hot or take salmon out of the oven to cool for an hour before serving