Salmon patties with a kick

/
Salmon patties with a kick

I grew up on salmon patties.  I recently started making them again for my family since they offer great lean protein and are just as scrumptious as you want them to be.  I changed up my recipe a bit and added a few special herbs and spices.  

Check out this post for the recipe.

Read More

Easy Basil Pesto (Dairy Free/Vegan)

/
Easy Basil Pesto (Dairy Free/Vegan)

Sometimes you want a break from the same ol' pasta.  Pesto is perfect because you can use it in all of the same ways you would a red sauce.  

I use it as a base to make pizza, over pasta, in eggs and spread on bread for sandwiches. 

Check out this post for an easy, delicious, dairy free basil pesto recipe.

Read More

Quinoa with roasted artichokes, zucchini, sundried tomatoes and olives

/
Quinoa with roasted artichokes, zucchini, sundried tomatoes and olives

Don't you just love Mediterreanean flavors?  I was looking for a dish that would give me lots of good protein with incredible flavors that I love.   So, I thew together a Mediterreanean quinoa recipe that is filling yet light at the same time... perfect for Summer.  

Check out the post for the ful recipe.

Read More

Savory & Tasty Jamabalaya Recipe

/
Jambalaya

Jambalaya

I spent 5 years living in The Big Easy and every now and then I get a hankering for some good ol' Jamabalaya.  I miss the creole flavor and satisfying layers in New Orleans food.  When I want comfort food, this is my go to.  The recipe I use is adapted from, I Love Trader Joe's Cookbook.  

Yes, this is low glycemic but still full of carbohydrates.  Make sure you don't lay up after this one.  Go walk around the block or something to use the food fuel.  

Enjoy!

 Ingredients

  • 2 tbs olive oil
  • 2 tbs grape seed oil
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 3 green onions, chopped
  • 6 cloves of garlic, chopped
  • 1 jalepeno, chopped
  • 1 tsp red pepper flakes
  • 1/2 tsp dried thyme, (1/4 tsp fresh)
  • 1/4 tsp dried oregano
  • 1/4 tsp cumin (optional)
  • 1/2 tsp salt (optional)
  • 1 12.8 oz chicken or turkey andouille sausage, sliced 1/2 in thick
  • 2 1/4 cups (organic) chicken broth
  • 1/2 c white wine
  • 1, 15 oz can of chopped tomatoes, in juice
  • 3 c brown rice
  • 1 pound raw medium shrimp, peeled
  • 1 c (organic) cooked chicken (optional)

Directions

Heat both oils in a large pot or dutch oven and add onion, bell pepper and celery.   Saute until fragrant.  Add the green onions, garlic and jalapeno and saute for 3 minutes.  Add red pepper flakes, thyme, oregano, cumin and salt and saute vegetables for about 5 minutes. Add sausage, chicken broth, wine and tomatoes and bring to a boil.  Mix in rice and return to a boil.  Reduce heat to low, cover and simmer for 20 minutes.  Uncover and add in shrimp and chicken if desired.  Cover and remove from heat to let stand for 10 minutes.  Check to see that shrimp has turned pink and is cooked through.  Recover if needed for finish shrimp.  Enjoy with chopped green onions on top.