DROP IT LIKE ITS HOT

LASDI©

It is SO HARD during the holidays to eat healthy, isn't it??  What is it about the season that makes us (me included!) think that it's a free-for-all?  Well this year I have been super-intentional about making sure The Hubster and I don't constantly indulge, but rather try to make healthy foods that taste rich and delicious; like we're not missing out.

So for Meatless Monday (which does NOT sound rich and delicious, does it?) I decided to make something souper-rich (see what I did just there?) with an Asian flare.  And this low-almost-no carb meatless dish did NOT disappoint!  Hot soup on a cold day!  PS  This is so easy it shouldn't taste like the indulgence we experienced!

CARAMELIZED ONION AND EGG DROP SOUP

1 onion, halved, both halves sliced thinly

3 tbs extra virgin olive oil (evoo)

1 tsp sea salt

pepper

32 oz box chicken broth

1/4 cup soy sauce

3 green onion, chopped coarsely

3 eggs

1 tbs water

2 tbs sesame oil

Sprinkle evoo into a soup pot and heat on medium-high for about one minute.  Add onions, stir, and let them cook, untouched, for about three minutes.  Sprinkle with sea salt and pepper to taste, stir, and let them cook, untouched, for another three minutes.  Stir, and let cook, untouched for another five minutes. or until caramelized and brown.  Pour chicken broth and soy sauce over onion and bring to a boil, add green onions then turn heat down to low.  Cover and let simmer for 20 minutes and turn heat back up to medium.  Whisk eggs and water in a separate bowl until well-blended and a little frothy.  Slowly pour into the soup mixture, whisking the soup as the eggs go in.  Cook an additional minute or two.  Turn off heat, add sesame oil and gently stir.  Serve with garlic sesame not-bread sticks. 

NOTES: I garnished with chopped parsley, but cilantro would also work here, or no garnish at all would still be yum!

GARLIC SESAME NOT-BREAD STICKS.

(a variation of Fat Head Dough)

3/4 cups almond flour

2 tbs cream cheese

1 1/2 cups shredded mozzarella

1 tbs garlic powder

pinch of sea salt

1/2 tsp pepper

1 egg

1/4 cup sesame oil

sesame seeds

Preheat oven to 375 degrees.  In a bowl, add almond flour, cream cheese, mozzarella cheese, garlic powder, sea salt, and pepper.  Microwave for one minute.  Stir and microwave another 20 seconds.  Add egg and stir until egg is blended into dough.  place between two pieces of parchment paper (see notes) and shape into a rectangle about 1-inch thick.  Remove top piece of parchment paper and bake for about fifteen minutes or until just golden brown.  Spread sesame oil over top of baked dough, sprinkle with desired amount of sesame seeds and bake another five minutes.  Take pizza cutter and slice into bread sticks.  DIP INTO CARAMELIZED ONION AND EGG DROP SOUP!!

NOTES: Parchment paper is key here.  I've tried this with foil and it is sorely disappointing.  PARCHMENT PAPER.  Trust me.

This combo is PERFECT and comforting for this cold holiday weather as well!  Merry Christmas!

PLAYING SQUASH

All year long I wait in anticipation for October to get here.  For my family, it means our annual Fall Family Day, the start of the Renaissance Festival, and all things autumn eating!!  For October, and considering my obsessive compulsivité, I cook orange-colored things or autumn-inspired foods.  So this night I had a turkey tenderloin that I cooked up with clove, sea salt and pepper, served in its own juices, and I paired it with the butternut squash and dried cranberries I had in the fridge.  The squash was AH-MAHZ.  Like, the stuff dreams are made of.  So that's the recipe you have here.  Happy Autumn, Everyone!  Be blessed in abundance!

BUTTERNUT SQUASH WITH DRIED CRANBERRIES

1 butternut squash, halved and seeded

extra virgin olive oil (evoo)

1 tbs sea salt

1 tbs pepper

1 tbs pumpkin pie spice

1 tsp ground cloves

1/2 tsp cayenne

1/2 cup dried cranberries

1/4 cup parsley, chopped finely

Sprinkle the two halves of the squash with evoo, place flesh-side-down on a prepared baking sheet, and roast at 350 degrees for 30 minutes.  Let cool for five minutes.  Scoop out the flesh from the inside of the squash into a pan sprinkled lightly with evoo.  Add seasonings and smash with a potato masher while it cooks on medium heat for about one minute and to desired consistency.  Remove from heat and gently fold cranberries in.  Sprinkle with parsley before serving.  This is SHEtox Week Three -friendly and low-carb!

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.

My Crabby Friend

Photo Cred: HERE

My friend, Hugh Durlam, is a FANTASTIC cook.  And when he decided to do my Inside-Out Detox & Cleanse (aka, and lovingly referred to as the "SHEtox") I knew he would make a mockery of the fear of what to cook.  And I was right!

When he made these beautiful crab cakes for a Week Two-friendly meal, I knew I needed the recipe.  He agreed that I could share it with you all.  You're welcome.

DURLAM'S LOW-CARB CRAB CAKES

1 head of cauliflower
1lb lump crab meat, cleaned and picked for shells
2 eggs, beaten
2 green onions (scallions), chopped
2 oz crumbled feta (Week Two) or fresh shredded Parmesan (Week Three). And buy the good stuff (treat yo self!)
onion powder
garlic powder
sea salt and pepper

Preheat oven to 350.  Pulse cauliflower in processor. layout flat on parchment on large cookie sheet. Place in oven for 10 min. Place towel or cheese cloth into bowl. Dump cauliflower on to towel. Grab the loose ends of the towel like a hand and start to twist the cauliflower into a ball, twisting and squeezing as hard as you can. you'll be surprised how much water comes out. 
Now drink that water!
Did you drink it?
That's gross! :)

Mix all ingredients in large bowl. Heat up your skillet with extra virgin olive oil.  Make tight patties in your hand and place in hot pan. (Should sizzle) Cook about 5 min on each side. Flip carefully as they don't tend to stick as well as the fattening ones do.

Makes 10 patties!

NOTES: I made them and used parsley in the mix, as well as some fresh herbs I had in the fridge.  WONDERFUL!!  Made me feel crabby, too!
 

ALL CHOKED UP

LASDI©

Fish and veggies in this house are a staple!  It's because when we allow ourselves to have rewards over the weekend, it's the very best way for us to get back on track.  Here's the problem: it is difficult to make fish and veggies and have it be different each time so it doesn't become hum-drum.  So I am always looking for ways to bring different kinds of vegetables into the mix! In this case, a beautiful artichoke was a great accompaniment to lemon-thyme fish over sauteed mushrooms, onions, and zucchini.  I gave The Hubster a quarter, and I ate a quarter, and had the other two for lunch the next day!  Super yummy, "SHEtox" (Inside-Out Detox & Cleanse) Week Two-friendly, and low-carb.  Did I mention it was ridiculously easy??

LEMON PEPPER ROASTED ARTICHOKE

1 artichoke, leaf tips snipped, end nub peeled

extra virgin olive oil (evoo)

1 lemon

2 tbs sea salt

3 tbs pepper

Carefully cut the artichoke into quarters length-wise.  Being careful again, cut and scrape out the spiny needles in the middle of the choke and discard.  Place the artichoke pieces on a baking sheet and sprinkle generously with evoo, making sure to get inside the leaves and front and back.  Squeeze the juice of the lemon over all four pieces, making sure to get inside the leaves again.  Blend the sea salt and pepper and using your fingers, sprinkle over each artichoke piece.  Bake at 350 degrees for 30 minutes

NOTE:  After scraping the leaves with your teeth, the meaty, beautiful heart is in the middle and with the peeled stem still in place, is not only edible, but a beautiful treasure in your mouth!!

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!

LIVE BY THE SWORD

Well, this Cleanse & Detox (word on the street is its called the SHEtox.  Get it?) I wrote is WORKING!  It is everywhere I look right now and I am so grateful it's helping me earn an honest living, and I'm happy it is helping people be healthier all at the same time.  So I was going through some of my foodie-photos to post and came across this swordfish steak.  I remember I made it in May because in my world of obsessive compulsivité (just looks fancier that way), May is pink month for me.  So I made it with a pink puree made from cauliflower and a little beet juice and seared up some gorgeous fish to set on top.  The beets and artichoke hearts were definitely a bonus but not the star of the show!  This is SHEtox Week Two-friendly, easier than you could possibly imagine, and oh-my-GRAND-PUBA-delicious!

SEARED SWORDFISH

4 swordfish steaks, rinsed and patted dry

2 tbs coconut oil

1 tbs sea salt

1 tbs pepper

1 tbs garlic powder

1 tbs cumin

1 tbs paprika

1 tbs Italian seasoning

juice of one lemon

Heat the coconut oil in a heavy pan (I use my cast-iron skillet, of course!) on medium heat.  Meanwhile while the oil is heating, mix all seasonings in a bowl and rub into both sides of the fish.  Lay each steak into the heated oil carefully, making sure not to crowd your pan with more than two at a time (see notes).  Cook for about five minutes on each side, squeeze a little lemon over the top of each one just before removing from the pan to serve.  Yes.  It is THAT EASY!

NOTES: If you crowd your pan with too many steaks at once, you will end up steaming your fish and will miss out on a beautiful sear on each side.