Tuscan Kale Salad with Pecorino Romano

I made this salad to go with my Salmon with White Wine & Shallots. I was having lunch one day and had this amazing salad. Whenever I go out to eat I always try to figure out what is in the recipe I am eating. My friend Michele can attest to that, I have been doing it ever since she has known me.

This salad features the health benefits of Kale, raw sunflower seed kernels, golden raisins, tiny slivers of onion and the nutty rich flavor of Pecorino Romano cut into tiny cubes. The flavors explode in your mouth and compliment each other nicely. A wonderful experience awaits your taste buds! This is sure to become a family or party favorite.

TUSCAN KALE SALAD

INGREDIENTS:

• 4 Cups of Kale washed and finely chopped
• 4 Tbs sunflower seed kernels
• 4 Tbs golden raisins
• 4 Tbs finely cubed (diced) Pecorino Romano Cheese
• 2 Tbs of thinly slivered (very fine) onion
• 2 Tbs Olive Oil
• Lemon Juice (1/2 small lemon)
• Rice Vinegar (just a few splashes)
• Salt & pepper to taste

DIRECTIONS:

• In a large bowl add Kale, sunflower seeds, raisins, onion, & Pecorino Romano cubes
• Squeeze lemon juice into salad and add Olive oil, vingar, salt & pepper
• Use your hands to gently toss the salad. It is better to use your hands here as it seems to help coat and soften the kale a bit.
• That's it! So easy and so good! FABULICIOUS!

Fresh Atlantic Salmon With White Wine & Shallots & Tuscan Kale Salad

Yum, what a good dinner!

I was passing by the fish counter at Sprouts Market and they had the most beautiful fresh Altlantic Salmon. I bought a nice 1 1/2 lb fillet. I wanted to do something special with it that would stay within my H.E.L.P. (Healthy Eating Lifestyle Plan), so I came up with a nice Baked salmon with white wine. I happen to love the combination of wine & shallots so that was easy. I added a bit of butter and instead of using flour as a thickening agent I used Arrowroot. I will admit that my sauce came out a bit thicker than I wanted but the flavor is out of this world.

My daughter, Sarah, who hates fish gave it a taste and loved it, especially the sauce! "Winner, winner, Vegan Chicken Dinner" (as my son Jaymie would say, lol!

The family was hovering waiting for this meal to be ready. No one was disappointed.
Here is the simple recipe:

INGREDIENTS:

• 1 - 2 lbs Salmon Fillets
• 1 - 2 garlic cloves
• Coarse Salt
• Olive Oil
• 1 Cup White Wine (dry is better)
• 2 Tbs Butter
• 2 Tbs finely chopped shallots
• 1 - 2 tsp Arrow Root (or 2 tbs flour)
• Pepper

DIRECTIONS:

• Preheat oven to 425 degrees F
• Lightly coat salmon with olive oil
• Sprinkle with coarse salt
• Mince garlic or use garlic press and rub the garlic on top of the salmon fillet
• Bake for 15 - 20 minutes (do not overcook)
• When salmon is about halfway done, prepare the white wine sauce:
• Add 1 cup of wine, 2 Tbs Butter, 2 Tbs Shallots, & salt & pepper to taste in a saucepan
• Bring to a light simmer and reduce over low heat for about 10 minutes.
• To make the sauce thicker add a tiny bit of Arrowroot at a time until sauce is of desired consistency
• Move salmon fillet to a platter and spoon the sauce over it
• Watch it disappear ☺

This meal is terrific served with my Tuscan Kale salad Recipe:
http://bodyquestadventure.blogspot.com/2012/03/tuscan-kale-salad-with-pecorino-romano.html

Beef with Roasted Chiles & Golden Peppers - Fabulicious

I am on Week 3, Day 3 of Jorge Cruise's "The Belly Fat Cure - Fast Track". I have been having fun coming up with new recipes to satisfy my taste buds and keep my carb & sugar intake lower. No Problem! For lunch how about a nice serving of Beef with Roasted Chiles & Golden Peppers?

I roasted these Pasilla Chiles on my indoor grill. They were popping and crackling and they smelled so good!

Some Like It Hot! Jorge's Skinny Muffin Gets Some Flava'

OK, So by now I am sure you have figured out that I tend to obsess over certain things. Food is one of them. I am constantly trying to find new ways to make over great recipes. I love chocolate and on the opposite end, I also love foods that are spicy & sassy!

One of my favorite things to eat is Jalapeno Cheese "Anything". So why not? With a few minor adjustments this simple skinny muffin can be any flavor you want.

FABULICIOUS!

Ooh La La, Spice Up My Life!

This muffin cooked up super light and fluffy! It was also very, very moist! I used almond meal instead of the flax meal and it had a very nice "corn meal" texture which was perfect for this savory muffin. I substituted egg whites for the whole egg.

Jalapeno Cheddar Skinny Muffin:

INGREDIENTS:

• 3 Tbs. Egg Whites or 1 Whole Egg
• 1 tsp. Olive Oil
• 1 tsp. Baking Powder
• 2 Tbs Shredded Cheddar Cheese
• 1 Tbs Sliced Jalapenos, or more (the nacho slices in a can or jar)
• 1/4 cup of Almond meal (Flax meal can also be used)

DIRECTIONS:

• Add egg whites to mug
• Stir in baking powder with a fork making sure it is fully incorporated
• Add the olive oil
• Stir in 1/4 cup of Almond Meal
• Stir in the Cheddar Cheese
• Fold in the Sliced Jalapenos
• Sprinkle a bit of shredded cheddar on the top
• Microwave for 50 - 55 seconds

CARB & SUGAR INFO: 8g Carbs, 0g Sugar
Almond Meal - 6 carbs, 1 sugar per 1/4 cup serving
Cheddar Cheese - 0 carbs, 0 sugars
Jalapenos - 1 carb, 0.5 sugar
Egg Whites - 0 carbs, 0 sugars
Baking Powder - 1 carb, 0 sugars
Olive Oil - 0 carbs, 0 sugars