Smoked Salmon Appetizer

Mmm! This is such a simple, healthy, delicious and impressive appetizer! You can make as many or as little of them as you’d like. It will take you less than 10 minutes to prepare and there is no cooking required! Check it out!

You’ll need:

Cucumber

Sea Salt

Cream Cheese

Fresh Dill

Smoked Salmon

Fresh Lemon

1. Wash the cucumber. Peel it. Cut into 1 inch slices and pat dry with a paper towel. Sprinkle with some sea salt.

2. Spread about 1 teaspoon of cream cheese onto each slice and add some fresh dill.

3. Using a sharp knife, cut the salmon into strips. Fold into thirds and place on top of the dill. If it’s not staying down, feel free to add a toothpick.

4. Splash some lemon juice on top and serve!

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Pasta Primavera – One Pot Meal!

Doesn’t get easier than this! 15 minute meal – all made in ONE POT! Healthy, gluten free, dairy free and absolutely delicious! This pasta primavera recipe will become a staple in your house, everyone will love it! And whoever is cooking will love it, because it’s no hassle to make and even better, no hassle to CLEAN!

Do not make this in advance or it won’t be creamy. Make it and be ready to serve as soon as it’s finished! Feel free to double the recipe. These amounts will comfortably serve 3-4 people.

8 oz pasta (gluten free, brown rice pasta, whole wheat, etc)
4 cups vegetable broth
1 yellow onion
2 cups broccoli florets (about 1 head)
1 bunch of asparagus
1 tsp salt
1/2 tsp pepper
1 tbls olive oil
1/2 cup fresh parsley
1/3 cup coconut milk
8 oz white beans
1 tbls lemon juice (plus extra for garnish)

1. Cut up the onion, broccoli and asparagus.

2. In a large pot, add the pasta, broth, onion, broccoli, asparagus, salt, pepper and olive oil. Stir, cover and bring to a boil.

3. Once it boils, set a timer for 7 minutes and continue to boil.

4. After 7 minutes, add in the parsley, beans and coconut milk. Boil for another 2-3 minutes and when most of the liquid has absorbed and the pasta is al dente, you’re ready to serve! Toss with the fresh lemon juice before serving.

If you’re not a vegetarian and want to add some protein, go for it! Chicken, shrimp or salmon would be delicious! If it’s already cooked, add it in at the last second just to warm it. If it hasn’t been cooked yet, you can add it in raw and it will cook when your pot boils! I’ve done that in some of my other one pot meals, check them out!

Enjoy!

Stephanie

 

 

 

Pesto Salmon

Need something quick for dinner? How about this salmon that can be in your mouth within 10 minutes? Pesto and salmon are ridiculously delicious together. You can use store bought pesto, or you can follow my quick recipe and make it at home! Cheaper and way more yummy 🙂

You’ll need:
2-4 salmon fillets
1/4 cup almonds (optional)
1 tbls lemon juice
1 garlic clove
4 tbls olive oil
3 cups basil (or arugula)
1 tbls parmesan cheese
1/4 tsp salt
1/4 tsp pepper

This amount will cover 4 fillets. If you are making less than 4, make the same amount of pesto anyway so you can have leftovers! You can put pesto on anything!

If you don’t have a lot of basil, feel free to substitute with arugula. I did about half and half one night and it was delicious! Changed the flavor slightly, but just as yummy!

1. Grind the almonds. Add everything else (except the salmon) and blend together.  Set the pesto aside.

2. On a tray, line with tin foil and fold up the edges so that no juice can escape. Drizzle with the smallest bit of oil. Pat dry the salmon with paper towels and place on the tray. Sprinkle with salt and pepper. Cover the top with pesto.

3. Broil on low for 5 minutes if you like your salmon on the rare side, if you like it cooked a bit more, check it after 7-8 minutes.

BOOM! Done.

Enjoy!
Stephanie

Chocolate Avocado Truffles

5 ingredients. So simple to make and everyone will go crazy. Sort of healthy, since one of the main ingredients is avocado. You won’t even taste the avocado. All you can taste is rich, delicious, melt-in-your-mouth chocolate!

Ingredients:

1 avocado

3/4 cup dark/bittersweet chocolate

1/2 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp sea salt

unsweetened coconut flakes/cocoa powder for coating (optional)

1. Simply mash the avocado with a fork in a small bowl.

2. Melt the chocolate. Add to the avocado.

3. Mix in the vanilla, cinnamon and sea salt until well combined.

4. Refrigerate for 30 minutes, or until hard.

5. Take out, roll into small balls and then coat with coconut flakes or cocoa powder!

They will be much less messy if you really do wait until the mixture has hardened before rolling. Store in an airtight container in your fridge.

BOOM!

Enjoy!
Stephanie

PS – EXCITING NEWS! You may start seeing a co-host on my show in May. He happens to be a very attractive Aussie…..

Don’t think about it ladies, he’s taken. 😉

 

 

Basil Hummus Crusted Chicken

Looking for a green recipe for Saint Patrick’s Day? Look no further! This delightful green chicken will tickle your tastebuds! So simple to make, healthy, inexpensive and everyone will love it!

You’ll need:
2-4 chicken breasts
15 oz can chickpeas, drain half the liquid
1 1/2 cups of basil (about 2 oz)
2 tbls lemon juice
1 garlic clove
1 tbls olive oil
salt
pepper

1. Blend together the chickpeas, basil, lemon juice, garlic, olive oil and a dash of salt and pepper. This is an awesome hummus recipe just to eat with veggies or chips! Since I only made 2 chicken breasts, I had a lot leftover 🙂 Perfect for tomorrow’s snack!

2. Prep your chicken. If the breasts are kinda large, you may want to tenderize them. Or, even better, cut them into cutlets so that way the ratio of hummus to chicken is more equal! But, if you’re in a rush, the whole breast will do just fine.

3. Line a baking sheet with tin foil for easy clean up. Drizzle a little olive oil, then add the chicken. Sprinkle with salt and pepper. Spoon 2-3 tablespoons onto the chicken and spread it out so it covers the whole top of the breast. Cook at 450 degrees fahrenheit for 25-30 minutes. If you are using cutlets, check them after about 10!

Enjoy!
Stephanie

Deep Fried Bananas with Honey and Coconut Ice Cream

Last week, my family and I went out for Thai on my brother’s college campus. He said, “you HAVE to try this dessert!”. It was so incredibly delicious, yet so simple, and I thought, “I can definitely make a mock version of this at home!” And so… I did!

You’ll need:
1 package puff pastry
2-3 bananas
2 cups vegetable oil
3 tbls honey
2 tsp sesame seeds
Coconut ice cream

Really, all the measurements are just estimates. You can make as many or as little as you’d like! You can add as much or as little honey, sesame seeds, ice cream…you get the point. Just go with the flow 🙂

1. Cut the bananas into thirds, and then into quarters, as you can see in the video.

2. Make sure the puff pastry is thawed before you attempt this step. Place a piece of banana on the end and roll just once so there is no banana showing. Cut where the two pieces of pastry meet. Then pinch all edges together and set aside.

3. In a stainless steel pot, wok or frying pan, heat about 2 cups of vegetable oil on a medium flame. Should take about 12-15 minutes. You don’t want to rush and speed up the heating process. To test for the right temperature, drop in a small piece of leftover pastry and when it is bubbling and rising to the top, it’s ready! (Also, make sure it’s not TOO hot and the piece burns!) If you feel comfortable to start heating up the oil before making the bananas to save time, go for it. Just be careful you don’t burn it!!

4. Very carefully, place the bananas in the hot oil. When one side is golden brown, flip. Keep turning until all sides are golden.

5. Once ready, place on a paper towel on top of a plate to soak up some oil. Drizzle the honey, sprinkle the sesame seeds and serve with the coconut ice cream.

Side note, you can also just take the bananas out of the hot oil and coat with powdered sugar so that way, it’s kind of like a fancy version of zeppole!! Mmmmmm!

You’ll love this. So light and flaky and will melt in your mouth. The flavor combination will make your tastebuds REALLY happy 🙂

Enjoy!
Stephanie