30 January, 2013

Fruit Salad

Do you have a simple plate that you make frequently without even thinking about it?
A recipe that most of your entire extended family (which is a million people) have made.
A recipe in which the act of preparing it brings a flood of memories.

For me, that simple plate is no more or no less than fruit salad.
The most basic fruit salad you can imagine without jello and without added sugar.
This fruit salad is great by itself, on top of cottage cheese, mixed with yogurt, or piled high on waffles. You can use whatever fruit you have on hand.  If your fruit bowl is full and no one has touched it in a while take some time and make this fruit salad and watch it disappear.

Fruit Salad
(this is a small version that serves 2 for about a week)
2 cups fresh strawberries (or frozen defrosted)
2 apples
3 oranges
1/2 cup pecans

Cut fruit into bite sized pieces, add nuts, toss and refrigerate. All of the fruit juices will meld together on their own. No sugar needed.

17 January, 2013

Avocado Salad

I struggled a little when deciding if this dish deserved a post.
And then I glanced at the top of my blog and saw this:
sim·ple/ˈsɪmpəl/[sim-puhl] –adjective- not elaborate or artificial; not complex
If "simple" didn't deserve a post, this blog wouldn't exist.

If I were stuck on an island and I could only have one food item with me, it would be a toss up between avocados or popcorn. The avocado wins since it has more calories and contains monounsaturated fats, potassium, fiber, and vitamins B, E and K. I could go on and on about my love affair with the avocado but I will spare you and share the easiest side dish you will ever serve.

Avocado Salad
(serves two as a side dish)
one avocado
salt and pepper
balsamic vinegar
olive oil
Slice avocado in half and remove the pit. Leaving the avocado in its skin, run a knife lengthwise through the avocado and then run the knife in the opposite direction. Your avocado should be diced but still in tact in the skin. Add a dash of salt and pepper to the avocado and then fill the middle with olive oil and balsamic vinegar.

08 January, 2013

Hit Reset w/ Tilapia and Garlic Snap Peas

Welcome to the New Year of 2013!!
I apologize for my late arrival but I have been busy pressing the "reset button". You know that button you wish you had to get you back on track after much holiday indulgence.  I will never beat myself up about more time cuddling on the couch with family and less workouts during the holidays. And I would never curse myself for enjoying lots of rich and comforting holiday brunches, lunches and dinners topped off with some sugar on top. But once January rolls around, I will expect myself to push that "reset button". My reset consists of more active time and less couch time and refocusing on my intake of fresh fruits, veggies and natural food. So if your reset or resolutions look something like that you might enjoy these recipes.
Topped Tilapia (serves 2)*
1 tilapia fillet
10 white button mushrooms, finely diced
1/2 red bell pepper, finely diced
1/4 red onion, finely diced
1/2 tsp dried oregano
3-4 tbsp bread crumbs
3-4 tbsp Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Add olive oil to a skillet and turn to medium heat. Saute veggies for 3-5 minutes. Remove from heat and combine with oregano, bread crumbs, salt, pepper, and Parmesan. Gradually add olive oil until mixture sticks together. Sprinkle a dash of salt and pepper and drizzle the tilapia with olive oil. Spread the mixture evenly over the fillet. Bake for 25-30 minutes in 400 degree oven.
*This recipe comes from a stuffed mushroom recipe I use that always results in leftover stuffing. The amounts in the recipe are estimated to the best of my knowledge. You may end up with a little more or less than you need or want.

Garlic Sugar Snap Peas (serves 2-3)
8 oz sugar snap peas
1-2 cloves garlic, minced
canola or olive oil
Add oil to a skillet and heat on high. Add peas and saute for 2-4 minutes. Add garlic, stir and remove from heat.