August 31, 2013

Mango Salsa

I'm so excited to share with you this flavorful Mango Salsa recipe.  The combined sweetness from the mango and the spiciness from the jalapenos make this salsa the perfect topping for meats and grains.

I commonly enjoy this salsa over a mango marinated tuna steak or chicken breast (as pictured below), served over brown rice, or with corn chips.  Or course, it's so delicious that I've been known to just eat spoonfuls of it from the jar!

Mango Salsa
  • 1 mango; diced into small pieces
  • 1 tomato; diced into small pieces
  • 1 jalapeno pepper; finely chopped
  • 1/4 of a red onion; finely chopped
  • 1 T olive oil (optional)
  • 1/2 a lime; juiced
  • 2 T cilantro; finely chopped 
  1. Combine the mango, tomato, jalapeno, and red onion in a large bowl
  2. In a separate bowl, whisk together the olive oil, lime juice, and cilantro
  3. Pour the dressing over the mango mixture
  4. Refrigerate for at least 30 minutes before serving

August 30, 2013

Asian Glazed Chicken

With very little effort, you can prepare this amazing chicken dish that is sure to WOW your dinner table crowd.  It's a great weeknight meal, but also a great entertaining meal because it doesn't require you to hover over the stove while it's cooking.
Asian Glazed Chicken
Serves 4
  • 4 whole skinless chicken breasts
  • Spectrum coconut oil spray 
  • 1 cup water 
  • 1 T Sriracha sauce (more or less to taste)  
  • 1/3 cup balsamic vinegar 
  • 1/3 cup low sodium soy sauce 
  • 1 T honey (or agave nectar) 
  • 3 cloves garlic, crushed 
  • 1 t ginger, grated 
  • 2 T scallions, chopped (garnish)
  • 1 t sesame seeds (garnish)
  1. In a large saucepan, brown the chicken on high for 6-5 minutes with cooking spray
  2. Add the remaining ingredients (except the garnishing ingredients) and cook on high until the liquid comes to a boil
  3. Reduce heat to low and simmer, covered for about 20 minutes 
  4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally
  5. Garnish with sesame seeds, scallions, and additional sauce
Adapted from Skinny Taste

August 29, 2013

Raspberry Lemonade Bars

I made this recipe a few months ago, but thought with the approaching holiday weekend, I’d like to share it because it’s the epitome of a summer treat!  When I think of summer, I think of fresh fruit, lemonade stands, and sunny beach days.  This treat is 2 for 3 – unless you’re eating them on the beach – so I think it’s a great way to commemorate the unofficial end of summer.
Raspberry Lemonade Bars
 Makes 24-30 Bars
Crust Ingredients
  • 2¼ sticks unsalted butter, at room temperature
  • ½ cup sugar (1/4 cup sugar/stevia blend)
  • 2 cups whole wheat pastry flour
  • ½ t salt
Raspberry Lemon Layer Ingredients
  • 3 cups sugar (1/2 cups sugar/stevia blend)
  • 1 1/3 cups all-purpose flour
  • 3 T lemon zest
  • ¼ t salt
  • 3 cups frozen raspberries, thawed
  • 6 large egg whites
  • 2 large eggs
  • 1 1/3 cups freshly squeezed lemon juice
  • Confectioners’ sugar
  • Lemon Zest 
  1. Preheat the oven to 350 degrees F and line a 9 x 13-inch baking pan with parchment paper
  2. In the bowl of an electric mixer, beat the butter and sugar on medium-high until smooth; 1-2 minutes
  3. Reduce the mixer speed to low and mix in the flour until just incorporated
  4. Press the dough evenly into the prepared baking pan
  5. Bake for about 25 minutes or until light golden brown
  6. While the crust is baking, in a large bowl, whisk together the sugar, flour, lemon zest and salt
  7. Using the back of a large spoon, press the raspberries through a fine mesh sieve to extract as much juice and pulp as possible
  8. Mix the egg whites and eggs into the bowl of dry ingredients
  9. Whisk in the raspberry puree and lemon juice until fully incorporated and smooth
  10. Remove the crust from the oven and maintaining the temperature
  11. Pour the mixture over the crust and bake until the center is just set and doesn’t jiggle when gently shaken, about 35-40 minutes
  12. Transfer to a wire rack to cool to room temperature
  13. Cover and chill well in the refrigerator, at least 2 hours
  14. When ready to serve, slice into bars, dust with confectioners’ sugar and sprinkle with lemon zest

Note: This recipe can be halved and baked in an 8x8 baking pan with a slightly reduced baking time

August 28, 2013

Coconut Greek Yogurt Pancakes

For those of you that weren't to keen on my banana pancakes, I suggest you try this more conventional pancake recipe.  The special ingredient - Greek yogurt - allows you to add some custom flavor to your breakfast.  I've tried these light and fluffy pancakes in strawberry, vanilla, and cherry but I'm crazy for coconut!

Greek Yogurt Pancakes
 Serves: 2-3
  • 6 oz. 0% coconut Greek yogurt (or your favorite flavor)
  • 1 egg white
  • scant 1/3 cup coconut flour (or whole wheat pastry flour)
  • 1 t baking soda
  • 1 t coconut/vanilla extract (optional but necessary if using plain Greek yogurt)
  • Garnish: 1 T chia jelly and unsweetened shredded coconut
  1. Stir the yogurt until it’s smooth and creamy
  2. Crack the egg white into the yogurt and stir to combine until the mixture is pale yellow
  3. Stir in the coconut/vanilla extract; if using
  4. In a separate bowl, mix together the flour and baking soda
  5. Pour yogurt/egg mixture into the bowl with the flour and baking soda; stir to combine
  6. Heat a griddle to medium-high heat and spoon out 4 equal portions onto the griddle
  7. Cook until the pancakes start to bubble then flip and continue cooking until both sides are golden brown
  8. Serve with chia jelly and shredded coconut

August 27, 2013

Spinach Stuffed Mushrooms

I've grown up eating spinach and oatmeal - together.  I know it sounds like a strange combination, but it's what I'm used to.  I decided to spruce up this combination by stuffing the mixture into a mushroom and adding some additional ingredients for flavor.  Enjoy this as a meatless dinner alternative or use baby bella mushrooms and serve this as an appetizer.

 Spinach Stuffed Mushrooms
Serves 2

  • 4 portabella mushrooms
  • 1 garlic clove; minced
  • 4 cups fresh baby spinach
  • 1 t olive oil
  • ¼ cup oatmeal
  • 1 t Italian seasoning
  • 2 T crumbled goat cheese
  • Spectrum cooking spray


  1. Preheat the oven to 400 degrees F and line a baking sheet with foil and spray it with cooking spray
  2. Remove and dice the stems from the mushrooms; set aside
  3. Wilt the spinach in a medium sized skillet for about 2 minutes
  4. Remove the spinach, squeeze out the excess liquid, and finely chop it; set aside
  5. Add the olive oil to a pan and sauté the garlic until golden brown; about 2 minutes
  6. Add the mushroom stems and sauté until soft; about 2 minutes
  7. Remove from heat and combine mushroom stems with sautéed spinach, oatmeal, Italian seasoning and goat cheese
  8. Season mushroom caps with salt
  9. Fill mushrooms with spinach mixture and lightly spray the tops with oil
  10. Bake 20 minutes or until golden
Adapted from Skinny Taste

August 22, 2013

Cajun Turkey Burger

Gourmet burgers are a summer staple dinner.  I love to jam pack tons of flavor and veggies into my burger to get the most out of the meal.  Balance the spicy kick that this Cajun burger has to offer with some sweet potato fries or side salad.

Cajun Turkey Burger
Serves 2-3
Burger Ingredients
  • 1/4-1/2 lb. 93% lean ground turkey
  • 1/2 jalapeno pepper; diced
  • 1/4 of an onion; chopped
  • 1 1/2 T Cajun seasoning 
  • 1/2 t Worcestershire sauce
  • 1/2 t garlic powder
  • 1/4 t hot sauce
  • Salt and pepper to taste
  • 2 T fresh cilantro; chopped
  • 1/8-1/4 cup oatmeal or bread crumbs
  • 1 egg
Spicy Sauce Ingredients
  • 2 T Greek yogurt
  • 1 T cilantro chopped
  • 1/2 t lime juice
  • 1/4 t cayenne pepper
  • 1/4 t chili powder
  1. Combine all of the sauce ingredience in a small bowl; set aside
  2. Preheat your grill to medium/high heat
  3. Combine all of the ingredients in a large bowl, mix until fully combined
  4. Portion out the mixture into 2-3 even sized portions and form into patties
  5. Transfer the patties to the grill and cook for 8 minutes on each side until cooked through
  6. Transfer burger to a bun or lettuce leaves and top with the sauce

Philly Cheese Steak Stuffed Pepper

Here's my healthy take on the classic Philly Cheese Steak sandwich.  I've giving the meat a little extra flavor and eliminated the bun by stuffing everything into a roasted pepper.  Enjoy!

Philly Cheese Steak Stuffed Pepper
Serves 2-3
  • 1/2 lb. sandwich steak; cut into strips
  • 4-5 baby mushrooms; cut
  • 1/4 of a large onion; cut into strips
  • 2 t Worcestershire sauce
  • 1/2 t onion powder
  • 1/4 t garlic powder
  • Salt and pepper to taste
  • 3 T Olive Oil
  • 2 medium bell peppers; tops cut off and seeds removed
  • Shredded cheese
  1. Preheat your oven to 425 degrees F
  2. Once preheated, roast the peppers for about 15-20 minutes; until tender
  3. Heat a small skillet over medium/high heat
  4. Add 1 T of olive oil to the skillet and sauce the mushrooms and onions on medium heat until tender and lightly browned
  5. Heat a large skillet over medium/high heat
  6. Add the remaining olive oil to the skillet and cook the meat until partially cooked
  7. Add the Worcestershire sauce, onion powder, garlic powder, and salt and pepper to the meat and continue cooking until cooked through
  8. Layer the meat, mushrooms and onions into the pepper and top with cheese

August 20, 2013

Chili Roasted Salmon with Cilantro Cream

Salmon is a staple food in my kitchen.  I cook it almost once a week, so I'm always looking for new ways to season and serve it.  This recipe packs a great amount of spice and flavor into a quickly prepared meal.  That's a double bonus in my book!
Chili Roasted Salmon with Cilantro Cream
Serves: 2
Salmon Ingredients
  • Nonstick cooking spray
  • 2 T fresh lime juice
  • 2 garlic cloves, smashed
  • 1 t chili powder
  • 1 t ground cumin
  • 1/4 t cayenne pepper (optional)
  • 1 t olive oil
  • 1/2 lb. skinless salmon
Vegetable Ingredients
  • 2 t olive oil
  • 1/2 cup frozen edamame, thawed
  • 1/2 cups frozen corn kernels, thawed
  • 3 small baby bell peppers, thinly sliced
  • 1/4 jalapeno pepper, thinly sliced
  • 1/4 small onion, thinly sliced
  • Salt and freshly ground black pepper
Cream Sauce Ingredients
  • 1/2 t fresh lime juice
  • 2 T Greek yogurt
  • 1 T chopped fresh cilantro
  1. Preheat the oven to 425 degrees F
  2. Combine all of the cream sauce ingredients in a small bowl; set aside
  3. Mist 2 large baking sheets with cooking spray
  4. In a small baking dish, mix together all of the salmon ingredients (except the salmon)
  5. Add the salmon and turn to coat evenly; set aside
  6. In a medium bowl, toss all of the vegetable ingredients; making sure the olive oil is evenly distributed on the vegetables
  7. Arrange the vegetables evenly on a baking sheet in a single layer
  8. Place the salmon on another baking sheet
  9. Remove salmon from marinade and arrange on second baking sheet
  10. Drizzle the remaining salmon marinade on the vegetable mixture
  11. Roast everything for 8 to 10 minutes, until fish is cooked through and vegetables are tender
  12. Spoon the vegetables onto a place, top with the salmon, and drizzle with the cream sauce