ARTICHOKES

Artichokes are scary!!  But if you know how to cook and eat them, they are delicious.

1. Rinse the artichoke in cold water.

2. Slice 3/4″ off the tip of the artichoke. Remove any small leaves from the base of the artichoke.  If the grocery store hasn't already cut the sharp tips of the leaves off you can cut with scissors.

3. Rub a slice of lemon on the cut leaves of the artichoke leaves so they don’t brown.

4. Put an inch of water in a pot with a garlic clove, a squeeze of lemon juice and a bay leaf. Insert a steaming basket and put the artichoke in the basket with the stem side down.

5. Cover the pot, bring to a boil, and reduce heat. Simmer for 45 minutes or until the leaves pull off easily.

6. Make a dipping sauce.  My favorite is a black pepper-lemon vinaigrette. (listed below)

7. Pull and dip each leaf in sauce and scrape the meat at the base of each leaf off with your bottom teeth. Discard the empty leaves. Work your way from the outside leaves in to the middle. Don’t eat the hairy flower in the center, scoop that out with a spoon, and underneath is the artichoke heart—the most delicious part! 





Black pepper-lemon vinaigrette
·         zest of 1 lemon
·         6 tbsp. fresh lemon juice, about 2 lemons
·         2 tsp. honey
·         ¼ garlic clove
·         1 heaped tablespoon of Greek yogurt or low-fat sour cream
·         ¾ c. olive oil

·         salt + pepper
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I LIKE SWEET THINGS AND I CANNOT LIE...

I LIKE SWEET THINGS & I CANNOT LIE, ALL YOU GIRLS ARE GONNA DIE


WHEN YOU FIND OUT THEY'RE HEALTHY AND YOU WANNA TAKE A SELFIE!!!!


Twix Bars
makes 10 bars

 Ingredients:

 Cookies:
1/2 cup cashew butter
1 tablespoon honey
1 tablespoon coconut flour
pinch of salt

 Caramel filling:
3/4 cup soft dates (about 9 dates)
2 tablespoons cashew butter
pinch of salt
1/4 cup water

Chocolate coating:
3/4 cup dark chocolate / milk chocolate
1 teaspoon coconut oil

Directions:
To prepare the cookie layer, combine the cashew butter, honey, coconut flour, salt in a bowl & mix well. Transfer the batter to a plate w/ parchment paper, use your hands to form a rectangular shape about 1/2-inch thick. Place in the freezer to set while you prepare the caramel filling.




In a high-speed blender, combine the caramel filling ingredients and blend until well combined. Remove cookie layer from the freezer, and top with the caramel filling.

*You may have left over caramel filling, so feel free to reserve any leftovers as a dip for fresh apple slices.


Place the caramel topped cookie layer back in the freezer to firm up for at least 20 minutes.

Chocolate dip sauce: combine dark/ milk chocolate, coconut oil & melt in microwave. Remove the caramel topped cookie from the freezer & use a knife to cut the cookie layer into 10 thin bars.



I THINK THESE NO BAKE HEALTHY TREAT TWIX BARS ARE AMAZE!!  THEY ARE NOT AS CRUNCHY AS A TWIX BARS SO NEXT TIME AFTER I POUR THE CHOCOLATE SAUCE ON THEM I WILL SPRINKLE CRUSHED NUTS ON TOP TO GIVE THE CRUNCH AFFECT.  HOWEVER THESE DO KICK YOUR SWEET TOOTH TO THE CURB AND TASTE GREAT!!!

VERY SIMILAR TO A REESE PEANUT BUTTER CUP ALSO!!

ENJOY AND PLEASE LEAVE YOUR REVIEWS / COMMENTS...

XOXO CARLA
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Seared Scallops + Sautéed Asian Vegetables, Cabbage, Kale + Black Quinoa


Seared Scallops + Sautéed Asian Vegetables, Cabbage, Kale + Black Quinoa 

Serves 2 People

6 each Scallops
3 each Organic Garlic (minced)
2 tbs Organic Ginger (fresh, minced)
2 tbs Organic Shallot (minced)
1½  Cup Organic Purple Cabbage (shredded)
2 Cup Organic Kale (shredded)
1½  Cup Organic (match stick/shredded)
1½  Cup Organic Black Quinoa (cooked)
2 tsp. Sriracha Sauce
½ Cup Scallions (sliced thinly on the bias)
2 TBS Soy Sauce
1 each Lime (juice only)
½ each Orange (juice only)
To taste Olive Oil, Sea Salt, Cracked Black Pepper, Crispy Shallots, Sesame Seeds and Micro Greens

Scallops

  • Remove the foot muscle from the scallops and pat the scallops dry on a clean paper towel.
  • Heat up a sauté pan with a very thin coat of olive oil.  Just enough to coat the pan evenly.
  • Place the scallops in the hot sauté pan and then season with salt and pepper.
  • Allow the scallops to cook in the pan for 3-5 minutes without touching them. This allows a nice caramel color on the surface of the scallop that not only looks great, but tastes great too.
  • After about 3-5 minutes (closer to 3 minutes for seared and closer to 5 minutes for medium rare) flip the scallops, season with a little more salt and pepper and cook them for another minute or two. Take them off the heat and transfer them to a holding plate.

Asian Vegetables & Black Quinoa

  • In a large sauté pan heat up a few tablespoons of olive oil.
  • Once the pan is medium/high heat add your shallots, ginger and garlic and sweat them out for a minute or two stirring frequently so that the garlic does not brown.
  • Next add the cabbage, kale, and carrots and increase the heat slightly. Continue to stir the mixture to assure even distribution of heat. Do this for a 1-2 minutes.
  • Add the cooked quinoa, lime juice, orange juice, soy sauce, and sriracha to the pan. Stir until evenly distributed.
  • Turn the heat off, add your scallions, and taste for seasoning. You can add a dash of sesame seeds and crispy shallots for additional texture and flavor.



ENJOY!
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HEALTHY LETTUCE WRAPS

HEALTHY AND FRESH LETTUCE WRAPS



We made these again tonight and I had to make a post so that I wouldn't forget the recipe!  These are yummy.  I just posted a blog for homemade hoisin sauce and it comes in handy for this recipe.

Enjoy :)

Sauce Recipe
3 T. hoisin sauce (an all-natural brand if you can find it)
1 T. soy sauce
1 T. sirarcha sauce or chilli sauce
1 T. ice vinegar
1 1/2 t. honey or agave
1 t. sesame oil
1/2 t. salt
Flling
1 T. grape seed
2 cloves garlic, minced
3 green onions, chopped
2 T. fresh grated ginger
1 c. shredded carrots, divided
1/2 c. minced onion
1/2 c. chopped red pepper
1/2 c. chopped yellow pepper
1 small green apple, peeled and shredded
1 lb. ground turkey or chicken
1/4 t. salt
1/2 c. corn
1 c. Extras (what ever you have the needs to be used up - go ahead and toss in zucchini, celery, jalapeno, it is not going to ruin it)
Green or Bibb lettuce, washed and separated into individual leaves for serving
Instructions
- Combine all sauce ingredients in a small bowl and mix well. Set aside.
In a wok, heat the grape seed oil over medium-high heat. Add the garlic, green onions and fresh ginger and saute for 1 minute. Add onion, peppers, apple, corn and half the shredded carrots and saute, about 5 minutes. Add the turkey and salt and saute, breaking up the meat. Cook for another 10 minutes, or until the meat is beginning to brown and is completely cooked through. . .







Allow filling to cool a bit and serve right away with the lettuce, or refrigerate the filling and reheat in the microwave when ready to serve.
Top the wraps with the remaining shredded carrots and green onion if desired.


ENJOY THIS HEALTHY DINNER :)
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HEALTHY HOMEMADE HOISIN SAUCE

HEALTHY HOMEMADE HOISIN SAUCE




I will not buy sauce or other food/product from certain country's that do not have regulations I agree with.  Therefore I have been finding new and healthy ways to substitute items so I can still have food that's tastes great.

Below is a great recipe for hoisin sauce and taste amazing!

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon honey or agave nectar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops hot sauce
1/8 teaspoon black pepper
directions
Simply mix together. At first, it does not appear like it will mix. Just keep whisking and mixing and soon it will be smooth.
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Beet Hummus

This beet hummus is the most beautiful dip ever!!  Tony said it was f#$*^& awesome :)




Very easy to make and delicious. I served mine with homemade chips.  I take my old corn tortillas that I have in my freezer and thaw and bake in over (no salt & no frying).  300 for around 10 mins and your are laughing.


Ingredients:
2 medium beets, cooked, peeled, and cubed
2 tablespoons sesame tahini (I used traders joes)
1 lemon juiced
1 small clove garlic, minced
1 teaspoon ground cumin
1 large pinch sea salt
Fresh ground pepper to taste

Put all ingredients in food processor and blend.

That's it that's all!!

ENJOY!!
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HEALTHY BLUEBERRY BRAN MUFFINS

HEALTHY BLUEBERRY BRAN MUFFINS

INGREDIENTS:

1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup packed light brown sugar
1/3 cup oat bran flour
1/4 cup flaxseed 0r flaxseed meal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup lowfat plain yogurt
1/4 cup orange juice
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 - 6 ounce blueberries (6 ounces = ¾ cup)
1  - 6 ounce raspberries or ¾ cup of grated carrots

1. Preheat oven to 400°F. Place paper liners or spray in 18 muffin cups.

2. Whisk whole wheat flour, all-purpose flour, brown sugar, oat bran flour, flaxseed, baking powder, baking soda, cinnamon and salt in a large bowl until blended.

3. Stir yogurt, oil, eggs, orange juice and vanilla in a small bowl. Stir yogurt mixture into flour just until moist.

4. Fold in blueberries and raspberries until just combined. Divide batter evenly into prepared muffin cups.

5. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and cool completely on wire rack. 

TIP – I always over bake mine as I love the top to be extra crunchy (I had mine in for almost 40 minutes)
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