Tonight’s Menu: Thai Panang Chicken Curry with Red Cargo Rice (gluten and sugar free)
As of late my health hasn’t been exceptional (due to high levels of stress I suspect) so I have decided to embrace some new diet rules for the next month or so. I have always been an advocate for clean, natural eating but cleansing has never really been my thing. Probably because I would go into deep depression without solid food in my life. With that said, I have decided to compromise…for the next month, I will enjoy my first 2 meals juiced or in smoothie form and eat a nutritional (real) dinner. Here’s the kicker, everything that goes into my body must be gluten and sugar free.
So there you have it and here’s tonight meal which is one of my favourites and loaded with fibre, iron, protein, calcium +++. Enjoy
Prep time: 15 mins. | Cook time: 30 mins.
1 can of unsweetened coconut milk
1 tbsp red curry paste (be sure this is sugar-free)
2 lime leaves
1/2 onion, sliced
1 large red pepper, sliced (I used 1/2 of each a yellow and red pepper)
8 lg mushrooms
1 cup of fresh spinach
small bunch of cilantro, chopped
1/4 c peanuts, chopped
1 skinless boneless chicken breast, sliced
1 tbsp olive oil
2 c prepared red cargo rice
Heat a large saute pan over medium-high heat and add oil. Toss in onions and let saute for approx. 1 minute. Add in peppers, mushrooms and chicken. Saute for approx. 2 minutes stirring frequently. Turn heat down to low and add coconut milk, curry and lime leaves. Let simmer slowly for approx. 15 mins stirring occasionally. When ready your sauce should slightly coat the spoon. Stir in spinach, peanuts and cilantro. Season to taste with S&P. Remove from heat and serve immediately over red rice.
Tonight’s Menu: Whole-wheat pizza with chicken, pesto, artichoke and roasted red peppers
Who doesn’t love pizza?! Oh, but all that fat could leave you feeling guilty for days. Making small improvements to this classic will not only set your mind at ease, your heart will thank you too. Plus, the whole-grain content will leave you feeling fuller longer!
1 tbsp. honey
1 1/4 c. warm water
1, 1/4 oz pack yeast
1 1/4 c. all-purpose flour
2 c. whole wheat flour
1 tsp salt
1/4 c. olive oil
Dissolve the honey in water and add the yeast. Let sit until the yeast foams slightly (approx. 5 minutes).
In a separate bowl, combine all-purpose and whole-wheat flours.
Combine 3 c. of the flour mixture and salt in a bowl. Pour in the yeast mixture and olive oil.
Knead the flour mixture by hand, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (approx. 10 minutes).
Shape the dough into a ball and put in a large oiled bowl, turn the dough to coat it with oil.
Allow to rise in a warm location until doubled in size (approx. 45 – 60 minutes).
Punch down the dough and divide into 2 sections. Roll each section into a ball.
Flatten each round into a 12″ circle using your hands or with a rolling-pin, stretching out as necessary to achieve a thin dough.
Top the prepared crusts with your favorite toppings.
My favorite combination is crushed tomatoes, pesto, low-fat mozzarella cheese, roasted red peppers, chicken breast slices and artichokes.
After you add your desired toppings allow each prepared round to rest in a warm location for 15 minutes.
Bake in a 475° oven until crust is golden brown, approx. 20 minutes.
Buon appetito! xo
Gourmet chicken quesadillas with black bean and corn salad
As some of you may have noticed I have been on a bit of a blogger sabbatical. My time has been limited in the past few months as I have been launching my own company (www.volumecommunications.com). I have very much missed profiling my dinners and the great response I had received.
Tonight’s dinner was inspired by my roommate’s favorite dish, traditional mexican style quesadillas. In addition to making tonight’s menu healthier I decided to add a gourmet twist. By adding half low-fat mozzarella to my cheese mixture and no-fat sour cream I was able to cut the fat content. I also replaced traditional flour tortillas with a whole wheat version providing a higher fiber content. Fiber has been proven to lower cholesterol and helps to regulate glucose levels in the blood. Pairing the quesadillas with a black bean salad completes this fiber packed menu.
Prep time: 20 mins. | Cook time: 10 mins.
4 large whole wheat tortillas
2 chicken boneless breasts (grilled and sliced)
4 large Portobello mushrooms (sliced and sautéed)
2 roasted red peppers (sliced; if using jarred peppers be sure they are packed in water)
1 small onion (sliced and caramelized)
1/4 c. of each smoked cheddar and mozzarella cheeses (grated)
1 tsp. olive oil
1/4 c. no-fat sour cream
1/4 c. salsa
black bean salad
Heat a large skillet over medium heat. Wipe the pan with an oil damped paper towel. Place one tortilla in the pan and top with 1/2 the cheese mixture, chicken, mushrooms, onions and roasted red peppers. Top with another tortilla and cover pan with a lid. Once bottom tortilla is golden brown and cheese is melted flip to the opposite side and cook till golden brown. Repeat these steps for the second quesadilla.
To serve cut into four wedges and serve with sour cream, salsa and bean salad.
Hope you enjoy! xO
Tonight’s Menu: Brown Rice Pasta Puttanesca with Chicken
After a very long workout, busy weekend and late night catching up with Adam from It All Starts With Butter over wine, I was exhausted tonight. I thought pasta would be a quick and healthy option, plus with a bit of a hangover I was craving carbs and bold flavours. This recipe turned out before than expected and I ate way more than I should have; highly recommended if I do say so myself.
For the past 2 years I have replaced all the pasta in my house with a brown rice version. Previously only available at speciality health stores BRP is now readily available at your local grocery. BRP does not contain gluten and as most of you know brown rice is considered a super food packed full of nutrients namely fibre, selenium, protein, etc. aiding in weight loss, cancer prevention and the list goes on (more info on brown rice).
Prep time: 10 mins | Cooking time: 10 mins
1 tbsp. olive oil
1 onion (sliced thin)
10 white mushrooms (sliced)
1 clove garlic (minced)
8 pitted black olives (quartered)
1 large ripe tomato (cubed)
1 1/2 tbsp. capers
1 c. pulled chicken (or 2 thinly sliced chicken breasts)
1/4 c. red wine
1 jar plain tomato sauce
1 tsp. dried chili flakes
1 pack of brown rice fettucine or spaghetti
Set a large pot of salted water on high to boil.
Heat a large skillet over medium heat. Add the oil, onions and mushrooms. When slightly golden add garlic, olives, capers, tomato and chicken. Sauté for 3 mins stirring occasionally. Deglaze pan with red wine. Add the tomato sauce, chilis and season with S&P. Leave on very low heat to simmer.
Add brown rice pasta to the boiling water and stir immediately. When the pasta is al dente, drain and divide into serving bowls. Top each bowl with a large ladle of sauce. Garnish with fresh grated parmesan and chilis.
Happy eating! xO