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Category: Recipes

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!

Sweet and Spicy Grilled Corn

Listen up Portland – it is officially summer!  While here in the Pacific Northwest this may not necessarily mean shorts and flip-flops just yet, fresh corn is popping up in stores.  One of my clients passed along this grilled corn recipe (thanks Rick!) – it was a huge hit at his BBQ last weekend.

Try it yourself and let me know what you think.

Sweet and Spicy Grilled Corn:

  • 2 cloves of garlic minced
  • 1 tablespoon whole grain mustard
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 teaspoons chopped cilantro
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon agave nectar or honey
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 4 ears of corn, shucked and cleaned

In a small bowl whisk together all ingredients except corn.  Brush the sauce over each ear of corn then wrap each ear in aluminum foil (or if you want to get fancy – pull down the husks, pull off the silks, brush the corn with the sauce, wrap the husks back over the ears and tie the ends with a string or metal twist tie).

Cook on a very hot grill for thirty minutes turning occasionally.  Just before serving peel away the foil or husks, brush the corn again with any remaining sauce, serve and enjoy!

Healthy and Delicious Grilling

Firing up the grill this weekend?  Me too!  While the smell of sizzling burgers (especially over charcoal) is enough to bring the neighbors sniffing around your backyard, there are more artery-friendly options out there.  I’ve been experimenting with grilled veggies.

My personal favorites are the “holy trinity” of eggplant, zucchini and red pepper.  Slice them lengthwise, about a half-inch thick.  Grill for 5- 10 minutes per side on medium heat.  Toss them with pasta or a little goat cheese and you have a meal.  Save the leftovers for sandwiches and salad toppings throughout the week.   Here are some more healthy grilling recipes from Eating Well.com.  The salmon and the peach sundaes both look yummy!

What’s on your menu this week?  Share your favorite grill (or other healthy) recipes with Anne and your Fluid team members.

Baked Acorn Squash

Acorn Squash is high in Vitamin A, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan.

Try this yummy side dish at your next holiday dinner.

4 acorn squash, halved and seeded
½ cup maple syrup
¼ cup balsamic vinegar
2 tablespoons fresh lemon juice
8 teaspoons unsalted butter
Fresh grated nutmeg

Preheat oven to 375º. Place the squash halves, cut side up, in a large baking dish. In a small bowl, stir together the maple syrup, vinegar and lemon juice. Brush the squash with the maple syrup mixture, and then dot each squash with a teaspoon of butter and sprinkle of nutmeg. Bake about an hour, or until tender.

When I made this recipe I found the easiest way to halve the squash is to stand them stem side down on a cutting board and work a sharp chef’s knife seesaw-style down the squash from the point to the stem.

Talkin’ Turkey

Thanksgiving is just around the corner and it’s time to order your bird!  Here are a few local farms that offer free range grass-fed meats.

http://www.eatwild.com/products/oregon.html

New Seasons also has local, healthy birds for pick up or delivery.

Still not sure what to do with that bird once you’ve got it home?  Williams-Sonoma is offering free cooking classes this month.  Call the store to sign up.

Last but not least, here’s a recipe for a yummy side dish – baked acorn squash with apples.

Enjoy!