SUMMER BLUBES

LASDI©

Y'all.  Texas is HOT.  Especially in the summer.  But it's not hot enough to give me what's referred to as "the summer blues".  Oh, no!  Not when fruits like blueberries are in peak season!  

I go all Bubba Gump when it comes to those Summer Blubes...I use them for infused water, as a sauce for a light fish dinner, as a topping for salads for lunch...and as a main ingredient in this amazing brekkie recipe!  

As the low-carb girl in The Fam, I make my own glycemic-friendly carbohydrate-controlled pannycakes, but you can use whatever your favorite stackable flapjack may be!

Good for breakfast, lunch, OR dinner, this recipe is a game-changer when it comes to beating the heat during the Summer season!

BLUEBERRY PANCAKE BREAKFAST CASSEROLE

20 (ish) pancakes (see notes)

8 eggs

2 cups almond milk

1/2 tbs ground nutmeg

1 tbs vanilla

1/2 cup maple syrup (see notes)

2 cups fresh blueberries

Fold each pancake in half and place fold-side-down in a lightly-greased casserole dish (I use my glass 9x13), stacking them next to each other in rows, allowing them to overlap each other if necessary until the entire dish is filled with the pancakes and they can stand up on their own.  

Whisk together the eggs, almond milk, nutmeg, vanilla, and half the maple syrup in a medium-sized bowl, saving the other half for later.  

Carefully pour the egg mixture over the pancakes.  Cover with cling wrap or foil and place in the fridge for a minimum of thirty minutes, and a maximum of overnight, or about eight hours (see notes).  Remove from the fridge and pour half the blueberries over the eggs and pancakes, making sure they get into the nooks and crannies!  Place in a 375-degree preheated oven and cook until the egg mixture is set and the middle doesn't jiggle!  

Allow a few minutes to cool, then drizzle the remaining syrup and blueberries over the top before serving.  Then chase the blubes away with every bite!

NOTES: The recipe calls for about twenty pancakes when I make it, but you can certainly make a few extra to ensure the dish gets filled.  Save any extra for the chef!  Not only can you use any pancake you like in this recipe like high-protein, buttermilk, or even banana, you can even use waffles instead!  Or all of the above!  If you are using low-carb pancakes or waffles, forego the fridge and bake immediately, as they tend to disintegrate in the egg mixture if they sit too long.  I use carb-friendly syrup, but feel free to go crazy and use blueberry syrup to kick it up a notch!

Yellow Velvet

LASDI ©

You know that old country song “I Was Country When Country Wasn’t Cool” by one Ms. Barbara Mandrell? Well that is kind of how I feel about this recent plant-based boom. I am not vegan, nor do I lay claim to the Meatless Monday origin, but I DO know I’ve been doing vegetarian meals one-or-more times a week for AGES! I suffered persecution from many (well, at least an eye roll or two) when I even mentioned it!

But as The People are coming to a much healthier realization as a whole, they are seeking out better ways to be younger and live longer, and also to ease up on that heavy carbon footprint. So plant-based and vegetarian options are no longer chastised! They are now a welcomed, relevant way to help with all of the above.

Enter in my eccentric obsession with themes, seasons, colors, and the like, and August means all things reflecting sunshine, sunflowers, daffodils, and daisies! And it also means this beautiful, light, creamy, yellow bell pepper soup! I paired it with a GORGEOUS melon salad, a crisp glass of sauvignon blanc, and The Hubster for a perfect August meal!

These are also very quick and easy recipes that will keep your oven off on a super-hot late summer day!

YELLOW VELVET SOUP

2 tbs extra virgin olive oil (evoo)

1 tbs butter (see notes)

6 yellow bell peppers, seeded and coarsely chopped

1 large yellow onion, coarsely chopped

4 cloves garlic

2 celery ribs, coarsely chopped

1 1/2 cups vegetable broth

1 tsp ground cumin

1 tsp garlic powder

1 tsp coriander

sea salt, to taste

black pepper, to taste

4 oz cream cheese, softened (see notes)

Heat your oil and butter in a large pot (I use my cast-iron Dutch oven!) over medium-high heat until the butter is melted, but not browned. Add all of your veggies, and sauté for three-to-five minutes, stirring often (see notes). Pour in veggie broth, add seasonings, and stir. Bring to a boil, cover the pot, and turn heat down to low. Let simmer about twenty minutes, until all the veggies are nice and soft. Take your handy-dandy immersion blender, or in a blender, purée until smooth (see notes). Add cream cheese and blend again until the cheese is completely melted and the consistency of the soup is smooth and velvety. Serve with melon salad!

NOTES: For vegan version, replace butter and cream cheese with vegan butter and vegan cream cheese! The key here when sautéing the veggies is to cook them but not allow them to brown so that the bright yellow integrity of the soup stays intact. if using a blender instead of an immersion blender to purée, remember to allow it to cool just a bit prior to blending to avoid burns or soup explosion! Also, if you’d like a bit of spice, feel free to throw a little chopped fresh jalapeno into your sauté! Yum!

MELON SALAD

watermelon, chopped, chunked, or melon-balled

cantaloupe, chopped, chunked, or melon-balled

honeydew melon, chopped, chunked, or melon-balled

cucumber, chopped, chunked, or melon-balled

mint, minced, shredded, or finely cut

lime juice

teeny sprinkle of sea salt

In a large bowl, combine your melon, cucumber, and mint. Sprinkle with lime juice and sea salt. Toss. EAT!

CHIM-CHIM-CHURRI

LASDI© (photo cred: Adrian Garcia)

Sunday evenings are usually reserved at Garcia Manor. Not always, but we really try to make them our ‘sanctuary’ nights. That can mean hunkering down and resting from the previous week, being productive to get ready for the upcoming week, movie night, catch-up-on-our-shows night, Sunday Supper with pomp-and-circumstance, leftovers on paper plates – any and all of that is acceptable! Most times it means reward night for me! Being the low-carb girl and as-healthy-as-I-can girl when it comes to food, I like to reward myself with something I wouldn’t normally eat. I don’t believe in “cheat days”. Think about it. If you went to your partner and told them you cheated, how do you think they would react? But if you went to them and said, “You’ve been so good to me. I’d like to reward you today!”, don’t you think you would get a completely different reaction? That’s how I feel about my relationship with food and my body. I do the best I can by it, and so sometimes I reward myself with something special!

This reward was on a Sunday evening, so it was the best of two worlds! I don’t eat red meat a lot, but I luh-huh-huuuuv it. I went with a Latin Fusion and made flank steak (grilled, so it was perfect for this hot Texas June summer!), squashed red potatoes, and baked plantains. But let me tell you about the best piece to this reward puzzle: home-made CHIMICHURRI SAUCE! It. Was. MAGICAL!!!!

It made perfect sense to me that the name of it sounded very similar to the song Mary Poppins sings in the magical movie!

Chim chiminey

Chim chiminey

Chim chim cher-ee!

A sweep is as lucky

As lucky can be

Well, it was a full sweep for me, and I was definitely the lucky one!

The magnificence of this condiment is that it not only tastes great on steak or potatoes or with baked plantains, it goes with EVERYTHING. Eggs, shrimp, chicken……the list goes on and on!

So, She-Peeps – REWARD YOURSELVES. May it be ever magical.

CHIMICHURRI SAUCE

1 cup parsley

1 cup cilantro

1 jalapeno pepper, seeded

1 full bulb of garlic (Yep. The whole thing)

½ onion

½ cup fresh oregano

½ tsp sea salt

½ cup red wine vinegar

½ cup extra virgin olive oil (evoo)

Put all ingredients into a blender and jush! That’s it! Add more red wine vinegar or evoo as needed, or if it seems a tad too dry as you’re blending. But only a little at a time! Remember: you can always add, but you can’t take away!

I don’t think there will be any, but you can keep any leftovers in a tight-seal container in the fridge for up to a week or freeze it in some ice cube trays to just pop them out when needed!!

LIFE'S A BEACH

LASDI©

This particular catering gig was in June, so being the Themer-Girl I am, it only made sense that the summer menu was called Beach Party Roast.  It consisted of roasted salmon, roasted mini-sweet peppers loaded with green onion, cream cheese, and shredded cheddar, roasted asparagus, roasted beach bread, and sandy beach parfaits that I found a recipe for from a Texas-girl blogger.  With all of that yumminess, the peppers got quite a bit of attention.  I had the opportunity to pop a few in my mouth, and could completely see why they were so addictive!  Plus they're easy to make and low-carb!!  Shout out to The Daughts for the cute-and-appropriate title to this post!

MINI SWEET PEPPER POPPERS

1 bag tri-colored mini sweet peppers (about 20) seeded, and cut lengthwise

1 block cream cheese

1 1/2 cups shredded cheddar cheese

1 bunch green onion, sliced thin (both green and white ends)

1 tsp sea salt

1 tsp pepper

Combine cream cheese, shredded cheddar, green onion, sea salt and pepper in a bowl.  Microwave for 15 seconds.  Mix well with a spoon and let stand about a minute or two.  Scoop a mound of cheese mixture into each pepper and press into pepper, careful not to over-mound so your cheese doesn't leak out during cooking.  Refrigerate for about an hour.  Heat oven to 400 degrees and bake peppers for 20 minutes; switch oven to broiler and broil peppers until cheese is brown and bubbly - about five minutes.  Let rest five minutes before serving, then pop a few in your mouth before putting them on the table because they go quick!!

NOTES: These are great for your Vegetarian Friends.  For you Meat Eaters, and for extra flavor, you can crumble some bacon into the cheese mixture, or just about anything you like!  I know an entire bunch of green onion seems like a lot, but it really lends an herbaceous, chivey taste to these loves.  For July, and some added heat, I use jalapenos in place of the sweet peppers for hot pepper poppers!  These are great served warm or room temperature and make a great side or appetizer.  

Mellow Yellow

LASDI©

So there I was, staring at another piece of fish and wondering how in the WORLD I was going to put it on a plate with  a little variety.  I considered my obsessive compulsivité with colors and months and wondered if I could fit in that it was August and that means yellow.  I looked in the fridge for whatever veggies I might have to help out, and lo-and-behold!  I found yellow squash, yellow bell peppers, and lemons!  I made lemon-thyme cod, sauteed peppers and onions, and yellow squash moots-a-rell au gratin.  This was going to be fun AND delicious to cook AND eat!  This is totally Week Three-friendly for the Detox & Cleanse, low-carb for all you low-carbers, and delicious for all you EVERYONES!!  

YELLOW SQUASH MOOTS-A-RELL AU GRATIN

4 yellow squash, sliced about 1/2 inch thick

1 can rotel

1- 8 oz pkg mozzarella cheese

1 tbs sea salt

1 tbs white pepper

1 tsp garlic powder

Place one even layer of squash in a prepared 9x13 baking pan, sprinkle with half the can of rotel, mozzarella cheese, sea salt, pepper, and garlic powder.  Place the rest of the squash in a layer over the first layer, then repeat with the other half of the rotel, seasonings, and cheese.  Bake at 350 degrees for about 20-25 minutes, or until golden brown and bubbly on top.

BURGER, SHE WROTE

LASDI©

It is no secret I am a Low-Carb Girl.  But I am only human.  And I have needs, too!!  And sometimes, I just NEEDS a bun for my turkey burger!!  I saw a ton of videos going around for grilled cheese made with cauliflower "bread".  I thought perhaps I could do something similar for a burger.  And let me just tell YOU!!  It.  Was.  EPIC.  Granted, it was not as bun-y as regular bread, but it did the trick!  It satiated a craving, and it tasted great!  I put some smashed avocado on it, then the turkey burger, some home-made spiced mayo, and roasted jalapenos.  My mouth is watering just THINKING about it!!  Oh yea......for all you SHEtoxers, this is Week Three-friendly!!

CAULIFLOWER BURGER BUN

2 cups raw cauliflower

2 tbs almond flour

2 tbs coconut flour

1 tsp garlic powder

1 tsp pepper

1 tsp sea salt

1 tbs toasted sesame seeds (I used black for color)

2 eggs

Pulse cauliflower in food processor until fine, and mix all the ingredients together.  Place a cookie cutter or other "shaper"  on parchment paper placed on a baking sheet and put your cauliflower mix into it to desired thickness.  Bake at 400 degrees for about ten minutes, flip it and cook for another ten minutes.  Transfer it onto a hot, dry pan (I used my cast-iron skillet, of course!) or grill, and cook for a few minutes on each side to make it firmer and more pliable.  I made mine an open-faced turkey burger, but feel free to use a top AND a bottom!!  Scandalous!!

SES-A-YOU, SES-A-ME!

LASDI©

I think we are all the busiest person we know these days.  I know I am!  I am really trying to get every piece of the Life As She Does It quadrant perpetuated, and sometimes that means no time for a healthy dinner, or no energy for one......or BOTH!  But I have learned from the tragic example of ex-300-pound me that not carving out that time or energy can cost both my hips and my wallet!  The other night after a crazy-busy day, I found we had two tuna steaks in the freezer, some lettuce, cabbage and onion, and some sesame seeds in the spice cabinet.  This dinner litch-rah-lee took five minutes to make, was inexpensive, healthy, delicious, and SHEtox Week Two-friendly!

SESAME TUNA OVER ASIAN SLAW SALAD

4 tbs coconut oil

2 tuna steaks

1 tsp sea salt

1 tsp pepper

1 tsp garlic powder

1 tsp coriander

2 cups toasted sesame seeds (for color: 1 cup black, 1 cup regular)

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 cup toasted sesame oil

1 tsp sea salt

1 tsp pepper

1/2 head lettuce, shredded

1/2 head cabbage

1/2 onion, slice fine

1/2 cucumber, sliced

4 radishes, sliced fine

Heat the coconut oil in a heavy skillet (I use my cast-iron skillet, of course!) on medium-high heat.  While it is heating, mix sea salt, pepper, garlic powder, coriander, and sesame seeds in a small bowl.  Roll your tuna steak (see notes) in the spice and sesame seed mixture until all sides are coated and press down into the steak with your fingers.  Place the coated tuna steaks carefully into heated oil and cook for 45 seconds before turning and heating on the other side for 45 seconds (see notes).  With tongs, carefully stand up the steaks on it's perimeter and sear for five seconds on each side, and remove from heat.  Place on a cooling rack or paper towel.  Combine the soy sauce, rice vinegar, sesame oil, sea salt and pepper in a medium-sized bowl ans whisk for about 45 seconds.  Add the vegetables to the bowl and stir.  Serve on a plate with the tuna on top.  Delicious, fast, and inexpensive!  (Ses-a-ME!!)

NOTES: If your tuna is frozen, as mine was, run the water from your faucet until it gets warm, almost hot and put in a bowl.  Place your tuna steaks in the bowl for about a minute or two and they will be ready to roll in your sesame seeds and seasonings to sear!  If you like your tuna somewhat rare, the recipe above is good.  If you like your tuna a little more medium, sear for one minute on each side.  Like it cooked through?  Cook for one minute, fifteen seconds on each side.  It will still be fantastic!  Trust-a-me!

NO TEARS HERE!

SHE2016©

I mostly make onion soup in the fall and winter, with plops of brie, and drops of toasted home-made bread.  But with the “She-tox Detox” everywhere I look right now, and Spring moving to Summer, it was time to lighten it up and make it inside-out Cleanse-Friendly.  So I made it with vodka instead of Winter-rich brandy (you can use veggie broth instead, Cleansers!), used a bright seasoning, and made the onions translucent instead of deeply caramelized.  It was unbelievably delicious and ridiculously EASY!!  Paired with a simple salad of Romaine and cucs with home-made lemon-poppy-seed (heavy on the poppy-seed for me, if you please!) dressing, there were no tears involved from THESE onions!

SPRING-TO-SUMMER ONION SOUP       

4 medium purple onion, cut in half and sliced thinly

extra virgin olive oil (evoo)

1 tbs sea salt

1 tbs pepper

1 tbs garlic powder

1 tbs herbes de provence

½ cup vodka

1 ½ boxes vegetable broth

Sprinkle enough evoo in a heavy soup pot to cover the bottom.  Heat on medium for about a minute or so and then add onion.  Cook on medium heat for about two minutes and add all seasoning.  Continue to cook, stirring constantly, until onions are translucent, about five more minutes.  Add the vodka a little at a time, letting it evaporate into the onion each time before adding more until vodka is gone and onion has absorbed all of it.  Add vegetable broth and turn heat to low.  Let simmer fifteen minutes and EAT!!

NOTES:  This is Meatless Monday friendly, too!  If you are on Week One or Two of the “She-tox” Detox, omit vodka and simply use a shot of the veggie broth instead.  The flavor profile changes a bit, but worth it while you cleanse.  This recipe is perfect for Week Three!  Interested in this Cleanse & Detox?  Message me!  Want to help the Texas Flood Victims but not sure how?  Message me!  Want to make some variation suggestions for the recipe?  Message me!!  I love all feedback, and love you She-Peeps!!

SHE2016©