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Very tasty and perfect for a light summer lunch, these quesadillas are super quick and easy to make!
Yields 2 servings

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Ingredients:

  • 1- 6oz wild Alaskan salmon fillet
  • 6 artichoke hearts, chopped. (14oz can)
  • 1/2 tsp extra-virgin olive oil, divided
  • 4 whole wheat tortillas*
  • 2 wedges of laughing cow Light Garlic & Herb cheese
  • 1/4 cup plum tomatoes, diced
  • 1/4 cup scallions, diced
  • 1 Tbsp fresh dill
  • 1/2 cup baby spinach, chopped
  • 2 Tbsp nonfat Greek yogurt
  • 1/2 cup low-sodium salsa (optional)
  • Cooking Spray

* I used smaller corn tortillas left from the Chilaquiles Casserole

Instructions:

  1. In a nonstick skillet over med-high heat, cook salmon skin-side down for 5 minutes. Flip salmon and add artichokes and dill to pan. Remove salmon skin with fork, discard, and cook salmon and artichokes for another 5 minutes or until flaky. Flake salmon with fork while still in skillet. Transfer salmon-artichoke mixture to a bowl.
  2. Wipe skillet clean and return to med-high heat. Add 1/4 tsp oil and spread around skillet. Place first tortilla in skillet and cook for 1 min. per side and set aside. Place second tortilla, cook for 1 minute, flip, then turn heat down to med-low. Spread 1 wedge of cheese *minus a little bit) on tortilla; add about 3/4 cup of salmon mixture; 2 Tbsp tomatoes; 2 Tbsp scallions; and 1/4 cup spinach. Spread rest of cheese on 1st tortilla and place on top. Flip carefully and cook for one more minute pressing down with spatula. Turn heat back up and repeat for 2nd quesadilla.
  3. Let cool for a few minutes then cut each into 6 wedges. Serve with Greek Yogurt and salsa. Enjoy!
    – Recipe from Clean Eating Magazine

* Instead of making two big quesadillas I made 3 smaller ones (3 servings) along with a salad for a light lunch.

Nutrition info (based on 2 servings):

– Calories: 483
– Total fat: 15g
– Sat. fat: 2 g
– Omega 3s: 1833 mg
– Carbs: 51g
– Fiber: 16g
– Protein: 34g
– Sodium: 536mg

Do you have a favorite Topping for your Quesadillas?

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As I was reading the Clean Eating magazine (great by the way!) I came across a two-week eating plan for which you have to cook every recipes. Since I have a lot of time on my hands for the next couple weeks and I like a good challenge, I decided to tackle it. They even gave me a grocery list: how awesome is that?

I’ll be sharing with you  the good recipes and the plan specifics.

Later today: Salmon & Artichoke Quesadillas .

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Last night Cleveland was hit by a HUGE thunder storm (at least by Northeast Ohio standards) with hail the size of a quarter! We just drove through the main street of Lakewood this morning and trees were down with everyone trying to clean up and assess the damages. Just a reminder that nature is a powerful thing…

On a different note, I posted a poll yesterday on comfort foods and here it is again. I’d love to have your input! Just so you know it has a purpose…


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Don’t try to be health-conscious. Just tell me what you crave!


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Last night, I ended up staying in and cooking some healthi(er) mexican food along with some not-so-healthy margaritas!

I made one of the recipe listed in my last post :

The Chilaquiles Casserole

Very quick & easy, this recipe called for enchilada sauce, which my grocery store did NOT have (!?!?) so I had to make some alterations, but the result was ASTONISHING!

– 1 Tbsp olive oil (I use a posto-infused one… mmm!)
– 1 medium spanish onion, choppped
– 1 medium zucchini, grated
– 1 15.5 oz can black beans, drained and rinsed (takes some sodium away!)
– 1 1/2 cups corn, frozen
– 1 (and more) tsp ground cumin
– 1/2 tsp salt
– 12 corn tortillas, quartered (I use the smaller ones and lower-cal.)
– 1 1/4 cups shredded fat-free cheddar cheese
– The sauce:  (an improvised mix of)

  1. Ace Hot sauce
  2. Salsa Ranchera
  3. Taco sauce
  4. Mandras simmer sauce (by Seeds of change)*
  5. Jalfrez simmer sauce (by Seeds of change)

The result was a spicy and ultra flavorful, tangy-ish sauce…

Accompanied by a very simple spinach-mango salad with white-wine vinegar & poppy seeds homemade dressing, it was VERY good!
Sadly the picture of the actual food looks more like a blob covered in cheese, (and I thought of taking the picture AFTER we destroyed it…) but if you really want to see it, here

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* Seeds of Change simmer sauces are soooo good! and pretty healthy 🙂

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Bonjour!


I suspect that like me, you couldn’t wait for Splurge Thursday… right? Well here it is, and I have the honor to introduce you to a little french wonder, Chambord! So get ready for your martini night, because this drink will be the shining star! (ok, I’m being a bit cheesy but nonetheless…) Chambord is a raspberry liquor that is delicious on the rocks or in mixed drinks; and the best thing (other than its taste!) is that it is available in pretty much any liquor store. Really, us French people know how to do it  (kind of kidding)!!!

Ingredients:

– 1-1/2 oz Chambord
– 1-1/2 oz Kahlua
– 1 oz crème de cacao
– 1 oz vodka
– 1-1/2 oz milk

In a shaker add ice, then all ingredients and shake vigorously for a minute (work that right/left arm ;-)) Pour in a martini glass, and decorte with a chocolate swirl or cocoa powder. Enjoy!!!

Chambord can be paired with many other liquor and juices, including Amaretto (almond liquor), Cranberry juice, or if you want a real treat, mix it with vanilla ice cream!

What’s your favorite drink?

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Super quick and easy, this tasty recipe is perfect for a healthy but hearty dinner. The main ingredient? Spaghetti Squash! I used to have it as a kid, and I just loved it!

So here it is, the one meal I’ll ever steal from my mom. (sorry mom ;-))
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.Ingredients:

– 1 spaghetti squash
– Your favorite tomato sauce (with meat or not)
– 1 cup grated cheese (I use Parmesan and Romano)
– olive oil
– salt and pepper to taste

  1. Preheat the oven to 350°F. Slice your squash in half lengthwise; If you want to make individual portions, slice each half again lengthwise, yielding 4 single little “boats”.
  2. Add the sauce in each pieces (half or quarters), and sprinkle with cheese, salt and pepper. Return to the oven for 45 min. or until the cheese is golden brown.
  3. Enjoy!

No Pasta Spaghetti

What was your favorite meal as a kid, and do you still make it?

– Kloé

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