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Category: Recipes

Eggplant Sammies

Looking for something besides burgers and dogs to throw on the grill this summer?  How about fruits and veggies?  Some of my favorites are zucchini, eggplant, peppers, pineapple, and stone fruits like peaches and nectarines

Here are some other healthy grilling ideas.

Grilled Eggplant Sandwiches:  

  • 2 large eggplants
  • Olive oil
  • 2 red bell peppers
  • 5 plum tomatoes
  • one small handful of fresh basil
  • 6 oz cheve
  • One baguette
  • One large handful of spinach

Preheat grill to high. Cut eggplants into 1/2 inch thick slices, sprinkle them with salt and olive oil and set aside.  Slice red peppers into wide strips (you don’t want them falling through the grate) and sprinkle them with olive oil and salt and pepper.  Slice tomatoes.  Cut baguette in four pieces then slice them lengthwise down the middle.

Grill eggplant and peppers until they are soft and slightly charred – about 10 minutes. Remove your veggies to a serving platter and keep them warm.  Place the bread (inside down) on the grill and cook just until warm and grill marks have formed – about 2 minutes.

Assemble your sandwiches.  Spread the bottom piece of bread with an ounce or two of cheve (or your favorite cheese), then layer a few basil leaves, sliced tomato, eggplant, peppers, a few spinach leaves and the top piece of bread.  Serve with a green salad and maybe some grilled fruit.

*If you are avoiding dairy or gluten you could modify this recipe by using hummus instead of cheese, or stack your grilled veggies, herbs and tomatoes napolean style for a beautiful ap or side dish.

Chickpea and Spinach Curry

Looking for a meatless main dish?  Here is a hearty option the whole family will love.  Most of these spices can be found at the grocery store or definitely at the Asian market.  The tomatoes, spinach, ginger, turmeric, garlic and onions all help detoxify the body and are part of an anti-inflammatory diet.

Chickpea and Spinach Curry:

  • 1 Tbsp Olive oil
  • 1 Large onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 inch of fresh ginger root, finely chopped
  • 1 Green chili, seeded and chopped
  • 2 Tbsp curry paste
  • 2 Tsp ground cumin
  • 1 Tsp Turmeric
  • 8 oz can chopped tomatoes
  • 1 Green or Red bell pepper, seeded and chopped
  • 1 ¼ cups vegetable stock
  • 1 Tbsp tomato paste
  • 8 oz fresh spinach
  • 14oz can of chickpeas
  • 3 Tbsp chopped cilantro
  • 1 Tsp Garam Masala
  • brown rice

Heat Olive oil in a large heavy pan and cook the chopped onion, garlic, ginger, and chili over gentle heat for five minutes, until onion has softened but not browned.  Stir in the curry paste, ground cumin and turmeric and cook for one minute.

Add the chickpeas, tomatoes, red pepper, tomato paste and stock, bring to a boil, then lower heat and simmer for 15 – 20 minutes.  Check the peas to see if they are tender enough.  Stir in the spinach and cilantro and let them wilt.  Spoon into serving bowls, sprinkle with the Graham Masala and serve with rice or naan.

Easy Steamed Chicken

Easy Steamed Chicken:

  • 1-2 skinless, boneless chicken breasts
  • dry seasonings
  • steamer pot and basket

Rub the chicken breast with your choice of dry seasonings (salt, pepper, garlic, oregano, chili powder, or a mix like Grill Mates).

Fill the bottom of the pot with a few inches of water.  Place the chicken in the steamer basket (try to lay the chicken flat, not piled on top of each other).  Place the basket in the pot, cover with a lid, and turn the heat on to med-high.

Steam the chicken for 15 – 20 minutes (try cutting one breast open – the juice should run clear).  Move the pot off the burner and let it sit for 20 minutes with the lid on.

When the bird is cool enough to handle move it to a serving platter, reserving the cooking liquid.  Shred the chicken with your hands or two forks.  Add in a little of the stock to keep the meat moist.  Save the rest of the liquid  – this is your chicken stock for your next soup.

No Bake Blueberry “Pie”

No bake blueberry pie

Here’s an easy summer pie recipe perfect for your next weekend BBQ or potluck.

Gary S. emailed me this lovely photo of his pie – thanks Gary!  He used more berries than the recipe calls for – 5-6 cups – and mixed strawberries and blueberries.  Feel free to add other fruit (peaches are in season now).  The next time I make this I may add some toasted coconut to the crust.  Experiment with this and let me know what you think.

Ingredients:

2 cups raw almonds
3-4 dates (soaked in water for ten minutes, then pitted)
1/2 cup agave divided
2 cups of blueberries
pie plate or 12 ramekins (individual dessert dishes)
pinch sea salt
dash of cinnamon

Directions:

Grind almonds in food processor until finely ground.  Pit the dates and add them, 1/4 cup of agave, a pinch of sea salt and dash of cinnamon to the finely ground almonds.  Continue to process until thickened ball forms.  Remove contents from food processor and press into pie plate or ramekins bringing crust up around the walls and top edges of the plate.  Fill your crust with fruit of choice drizzled or mixed with the remaining 1/4 cup agave.

Enjoy!

This recipe adapted from Meredith Gnau’s “A Grateful Life” Blog

Gazpacho – Summer tomato soup

A surprising number of my clients have food sensitivities or allergies garlic, onions, eggs, dairy and gluten.  One of my clients recently shared this summer soup recipe that is gluten-free and has no garlic or onions.   This is easy to prepare, healthy, low-calorie, refreshing and packed with flavor!

Gazpacho:

• 2 lbs (about eight) Roma tomatoes, chopped
• 1/2 a red bell pepper, chopped
• 1/2 a green bell pepper, chopped
• One cucumber peeled, seeded and chopped
• 2 celery stalks, chopped
• 1/2 cup flat leaf parsley leaves
• 1/2 cup cilantro leaves
• 2 cups of tomato juice
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/4 cup lime juice

Combine all the ingredients and refrigerate for one hour. Transfer to a food processor (or use a hand blender) and blend until almost pureed.  Season with salt and pepper to taste.

This soup makes a yummy side dish as is. To make this your main course toss in a few chunks of avocado, 5 or 6 boiled shrimp, a lime wedge, and a few springs of cilantro and serve with a slice of crusty bread.   Enjoy!