Tag Archives: clean eating

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Chipoltle Lime Chickpea and Avocado Salad

0 comments Dinner, Lunch, Vegetarian , , ,

Here is a great vegetarian salad! Awesome as a main dish. Easy to put together as no cooking is required. This recipe is also great beacuse you can interchange flavors and make it different everytime which as usual I have adjusted to my own taste. I happen to love chickpeas but you can easily interchange the chickpeas for black beans or any other kind of bean you fancy! I am also a huge fan of Mexican Cuisine and this has a really tasty Mexican influence incorporating Queso Fresco, a Mexican curmbling cheese and chipoltle peppers in adobo sauce!

Ingredients:

1 TBSP  Fresh Lime Juice

Canned Chipolte Peppers in Adobo Sauce (use 1 minced pepper per serving)

1 TSP Olive Oil

1 Cup Canned Chickpeas rinsed and drained

1/2 Cup Kumato, Grape or Cherry Tomatoes quartered

1/4 Avocado diced

2 TBSP Cilantro chopped

1 TBSP Red Onion Chopped

1 Cup Mixed Greens

1 OZ Queso Fresco Crumbled

Salt and Pepper to taste

 

Instructions:

Combine lime juice, chipoltle pepper, oil, salt and pepper in a medium bowl. Mix well and then add the chickpeas, tomatoes, avocado, cilantro and onion. Sprinkle Queso Fresco on top and voila!

Enjoy! You will thank me..

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Roasted Greek Style Chicken and Vegetables

0 comments Dinner, Lunch , ,

This is the easiest most delicious recipe of all time. Another one of Weight Watchers greatest hits! Does not matter whether you are following their plan or not, this is so versatile and tasty, everyone will love it! Chicken breasts, artichoke hearts, tomatoes and zucchini seasoned with fresh lemon, oregano, garlic and olive oil and then roasted…what could be bad? You can take it one step further and add things you like such as black olives and feta cheese..I dare you…

I actually altered the seaoning a little to suit my taste and have shared this version directly with you, so dont be afraid to be creative..and please let me know what you think!

Enjoy!

Ingredients:

cooking spray, 2spray(s)
5 tsp, extra virgin, divided
5 medium clove(s), chopped
2 tsp dried oregano
1 1/2 Tbsp fresh lemon juice
2tsp lemon zest,  divided
 1⁄2tsp  salt, or to taste
1⁄2tsp freshly ground black pepper, or to taste
1 large zucchini, raw, sliced 1/4-inch thick
2 cup(s) grape tomatoes, halved
14oz can artichoke hearts quartered without oil, drained well
1 lb uncooked boneless skinless chicken breasts

Instructions:

Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.

In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.

Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.

Serving size: 3 oz chicken and 1 c vegetables

NOTES:

Turkey cutlets can be used instead of chicken breasts – just add them to the pan about 5 minutes into the cooking time because they cook more quickly than the vegetable mixture.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Creamy Cauliflower Soup With Tahini

0 comments Dinner, Lunch, Soup, Vegan , , ,

I don’t know about you but I love Cauliflower! I also love Tahini and this
combination is beyond delicious! The recipe also calls for crispy cauliflower on top which just puts it over the edge. It is so easy to prepare and another recipe that can be made ahead and used for a few days! The original recipe came from a magazine called Clean Eating and has become part of my regular winter repertoire. As usual, I have altered slightly to suit my taste but I think you will love it. Check it out and do let me know what you think.

Ingredients:

Crispy Cauliflower Topping:

1 head cauliflower cut into small florets
(1/2 – 3/4-inch florets)

1 Tablespoon Extra Virgin Olive Oil

sea salt and ground black pepper to taste

Soup:

2 tbsp extra-virgin olive oil
1 yellow onion, chopped
8 cloves garlic, chopped
2 tsp ground sumac
1 tsp smoked paprika
pinch of cayenne pepper (gives the soup a nice kick, but is optional)
1 large head cauliflower cut into medium florets
1 medium yukon gold potato cut into 1 inch pieces
6 cups low sodium vegetable broth
1tsp sea salt+ additional to taste
1/2 cup tahini paste
3 tablespoons fresh lemon juice
1/3 cup fresh dill, chopped

Instructions:

Prepare topping. Preheat oven to 425F. Line a large baking sheet with parchment paper. In a large mixing bowl toss the florets with olive oil, salt and pepper and once all is coated spread the florets out on the baking sheet and roast for approximately 20 minutes or until the florets get nice and brown and crispy. (I like them almost burnt, but you definitely want them crispy if not burnt)

Meanwhile, in a large pot on medium, heat olive oil. Add onion and sauté until softened and translucent. Then add the garlic, sumac, paprika and cayenne and cook for 1 to 2 minutes, until fragrant, stirring constantly.

Add medium florets, potato, broth and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook, partially covered, until potatoes and cauliflower are tender, about 20 minutes. Stir in tahini and lemon juice and simmer for 2 minutes more.

Using an immersion blender, puree soup. Season with additional salt as needed. Divide the soup between the bowls and top with fresh dill and crispy cauliflower.

I like the soup on the thicker side, if you prefer a thinner consistency use slightly less tahini paste.