Archive for Recipes

Roasted Root Vegetables

roasted root vegetables1 squash (delicata, acorn, kabocha, butternut, or other)
deseeded and chopped into 2-3 inch pieces
2-3 red or yukon gold potatoes
2-3 carrots, cut on thick diagonals
1-2 parsnips, cut on thick diagonal
1-2 turnips or rutabaga
1 red onion, peeled and cut into eighths
1 tablespoon olive oil
1 teaspoon dried rosemary
sea salt
black pepper

Preheat oven to 375.  Combine all ingredients in a bowl and coat with olive oil, rosemary and sea salt.  Place into a baking pan, cover w/foil and bake 30 minutes.  Uncover and continue cooking 25-30 minutes or until all vegetables are soft.  These are a suggestion of root vegetables. Any others can be combined or substituted in.

Serves 4.

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Roasted Butternut Squash

roasted butternut squash

Ingredients:

1 butternut squash
1 red onion
1 tomato
2-3 tbs. Olive oil
Sea salt
Fresh ground pepper
Fresh or dried rosemary
Cinnamon (optional)

Wash outside of squash thoroughly.  Slice off ends of squash and then slice it down the middle lengthwise.  Scoop out all seeds.  No need to peel squash, then cut up squash in chunks or slices whichever you prefer. Place in roasting pan and drizzle w/olive oil, salt, pepper and rosemary (and optional cinnamon).  Mix so all squash is slightly coated.  Place in 400 degree oven and bake for 15-20 minutes.  Meanwhile cut up onion in thin slices and slice tomato. Add tomato and onion to pan after first 20 minutes mix in and cook for another 20-30 minutes until done.  Turn squash mixture a few times to prevent sticking to bottom of pan. Can also add a little water if you prefer to prevent sticking too.  Enjoy!

 Variation:  for a sweeter seasonal recipe (winter)

Roasted butternut or acorn squash w/pineapple, pear and hazelnuts

De-seed and cut up squash into chunks

Cut up fresh pineapple and a pear into chunks (or can use can of pineapple chunks)

Cut hazelnuts in ½

Mix all together w/a little olive oil, sea salt and black pepper, cinnamon.

Bake covered w/tin foil in baking dish @ 400 degree oven for 45 minutes-1 hr or until desired tenderness, stir occasionally while cooking. Can remove foil for last 15 minutes to brown things up if you like.

 

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Sweet Stuffed Squash

Squashes are all the rage right now because they’re in season and you can find them fresh at your local farmer’s market.  I love fall for all it’s glorious colors, delicious sweet and colorful vegetables, apples and pears, and since it’s been chiller, the fresh greens taste sweeter too. 

Here’s a great recipe for stuffed squash. You can use acorn or delicata or experiment with your favorite. I tend to like these two because they can be cut in half and make a perfect bowl size for stuffing.  Both are very sweet but delicata is the sweetest of the two.  Stuffed Squash Recipe

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Quinoa and Mango Salad w/Lemon Ginger Dressing

Quinoa and Mango Salad

  • 1 cup regular, red or black quinoa, rinsed well in a strainer
  • 2 cups water
  • 2 mangoes
  • 1 large red onion, halved stem to root and slivered
  • 1 can black beans, rinsed and drained
  • 2 cups mesclun greens or your favorite salad greens, spring or baby greens are fine, rinsed and dried
  • 3 tablespoons chopped cilantro
  • 1-2 avocados, halved, pitted and sliced
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Lemony-Ginger Dressing

  • 3-4 teaspoons lemon juice
  • 3-4 tablespoons olive oil
  • 1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger)
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Cook the quinoa: In a saucepan, bring quinoa and water to a boil. Reduce the heat to a simmer, cover, and cook until most or all of the water is absorbed, about 12-15 minutes. The little “tails” should pop free from the grain and it should still be pretty chewy. If any liquid remains, strain the quinoa. I usually add it to a strainer either way and rinse it under cold water to stop the cooking process, then continue to fluff it every so often as I’m preparing the other ingredients.
  3. Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes or stove top in a frying pan until lightly brown. Remove when they are soft and nicely colored. Let cool.
  4. Pit and dice mangoes. Try to squeeze out some of the juices from the fibrous part surrounding the pit before discarding it – there’s often a lot of juice in that section. Add it to the diced mangoes
  5. Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste.
  6. Assemble the salad: Mix the quinoa, mango (and juices), black beans, and cilantro together. Spread the micro greens on a large plate and layer the quinoa mixture over the greens. Top with the roasted onions and the avocado slices. Drizzle the dressing over the salad and serve.

 

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Raspberry Banana Smoothie

rasberry smoothie

Raspberry Banana Smoothie
Serves 1
A delicious breakfast smoothie for a spring detox or anytime
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Ingredients
  1. 1 cup water
  2. 1 TBSP. flax seed (ground)
  3. 1 cup rasperberries
  4. 1 banana
  5. 1/4 cup dandelion greens
  6. 1 TBSP. peanut or almond butter
  7. 2 tsp. lemon
Instructions
  1. Mix all together in a blender. Enjoy!
Adapted from from Dr. Oz 3-day Detox
Know Your Body http://joannedimauro.com/
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Recipe of the week: Quiche

quicheQuiche is wonderful for breakfast, brunch, lunch or a simple dinner when served with a salad and a small baguette or whole grain bread.  It keeps for several days in the refrigerator and just needs to be reheated when you’re ready to serve and eat. Or cook up a few ahead of time and freeze them.  Eggs are a complete source of protein because they contain all the essential amino acids.  But if you are not eating egg yolks you can make it w/egg whites only.  Quiche is a great healthy meal anytime and is convenient because it can be prepared ahead of time.  And real men do eat quiche!

  Recipe and IngredientsRead More→

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Quiche

quicheQuiche is wonderful for breakfast, brunch, lunch or a simple dinner when served with a salad and a small baguette or whole grain bread.  It keeps for several days in the refrigerator and just needs to be reheated when you’re ready to serve and eat. Or cook up a few ahead of time and freeze them.  Eggs are a complete source of protein because they contain all the essential amino acids.  But if you are not eating egg yolks you can make it w/egg whites only.  Quiche is a great healthy meal anytime and is convenient because it can be prepared ahead of time.  And real men do eat quiche!

 Your choice of as many of the following:

               Mushrooms

               Onions

               Broccoli, asparagus or other green veggie

               Tomatoes

               Cauliflower

               Red pepper

               Sausage or ham (optional)

Sea salt

Black pepper

Nutmeg

Fresh or dried tarragon

¼ cup grated cheese or any cheese of choice

1 ½ cups milk, soymilk or rice milk

9 inch whole grain pie frozen crust uncooked

Butter or olive oil

Sauté all veggies in oil or butter (w/optional meat).  Mix in separate bowl, salt, pepper, nutmeg, eggs, tarragon, milk, cheese.  Then blend all together. Pour into unbaked pie shell and cook for 45 minutes @ 375 degree oven or until eggs look solid. (Variation: You can use any combination of vegetables-whatever you have in the frig).

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Barley Salad

barley saladIngredients
3 cups vegetable stock or water
1 cup pearl barley
1/2 cup chopped fresh parsley
1 bunch scallions, sliced thin
1 bunch radishes, sliced
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and sliced
1/2 cup chopped fresh mint (or 1/4 cup dried mint)Dressing:
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
3-4 cloves garlic, mashed
Salt to taste

Instructions
1. Bring to a boil the vegetable stock (or water). Add barley and salt. Cover, reduce heat, and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and place in a medium bowl.2. Mix the dressing ingredients together and pour over barley.
3. Add the parsley, scallions, radishes, cucumber, red pepper and mint.4. Mix well and serve warm along side watercress salad or chill for several hours before serving. Tastes great warm or cold!
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Health Tip of the Day-Super Brussels Sprouts

Tis the season for Brussels sprouts and not only do they taste great but they are loaded with nutrients.

They contain vitamins B1, B2, B6, C, E and K, beta carotene, folate, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, fiber, Omega 3 oil and protein.  With all these vitamins and minerals they help boost your immune system and are good support for the kidneys and bladder. This is the time of year when you want to nourish these organs.

According to traditional Chinese medicine, the two organs associated w/winter are the bladder and kidneys. Symptoms associated w/weakness in these organs include:

  • bladder and kidney infections
  • low back pain
  • knee pain
  • cavities in teeth
  • weak or broken bones
  • infertility
  • premature gray hair or hair loss
  • ringing in the ears
  • increase of phobias or fears

Experiencing any of these symptoms? For more information refer to my blog article Tis the Season for UTI’s

Here’s a quick and easy recipe for roasting Brussels sprouts that will be sure to please even the most finicky eaters.

Ingredients

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If large, cut them in ½ or thirds. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan or toss them from time to time to brown the sprouts evenly.  Serve immediately. (Optional: Add a splash of balsamic vinegar, chopped hazelnuts, walnuts, pecans, pumpkin seeds and or red grapes and roast all together). The combination will create that sweet and crunchy taste. Joanne DiMauro website

 

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Health Tip of the Day

Some conventionally grown fruits and vegetables contain more pesticides than others.  The fruits and vegetables with the highest concentration of pesticides are:  apples, bell peppers, celery, cherries, imported grapes, nectarines, pears, potatoes, red raspberries, spinach and strawberries.  For the complete list of Environmental Working Group’s  “dirty dozen” and “cleanest 15” go to: Complete Guide to Pesticides.  If you’re out shopping and you forget your list, the rule of thumb is, if you can peel it, it”s probably safe to buy conventional produce, if you’re eating the skin, try to buy organic.

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