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Sweet Pea Soup with Chives and Gorgonzola

June 6, 2018

Chives and Gorgonzola, JES, recipe, rock star diet, RSD, Sweet Pea Soup

Sweet Pea Soup with Chives and Gorgonzola

1 onion peeled and chopped finely

2 large celery sticks finely chopped

1 clove peeled and chopped fresh garlic

4 cups fresh or frozen sweet peas

33 oz low sodium organic vegetable stock

4 tbsp fresh chives chopped

Freshly ground pepper

Pinch pink salt to taste

Small piece Gorgonzola cheese ( or drizzle with nonfat yogurt )

In a pot bring vegetable stock, onion, celery, garlic and peas to a boil. Reduce it to medium heat and have simmer for 20 minutes.

With a blender or an immersion blender and blend until smooth.

Remove and serve with crumpled gorgonzola or drizzle with non fat yogurt on top!

BAKED MISO COD WITH WATERCRESS AND SESAME CARROT DRESSING

January 19, 2018

miso cod, rock star diet, the rock star diet

BAKED MISO COD WITH WATERCRESS AND SESAME CARROT DRESSING

Ingredients:

-1 pound cod
-¼ cup water
-¼ cup miso paste
-1 teaspoon tamari sauce
-4 tablespoons MIrin
-2 tablespoons coconut oil
-½ teaspoon sesame oil
-1 bunch thin asparagus end cut
-½ eggplant sliced into thin strips
-Hımlayan salt to taste
-Black pepper to taste
-1 teaspoon toasted sesame seeds

Instructions:

1) Preheat oven to 400 degrees. In a saucepan combine water, miso paste, mirin, tamari sauce, and bring to a boil. Stir until the miso dissolves.

2) Lightly coat a ceramic dish with a teaspoon coconut oil. Arrange the thin asparagus and eggplant sticks on the sides of the ceramic dish, add a pinch of pink salt and a pinch of black pepper and bake for 7 min. Set aside.

3) Cut the cod into 4 pieces pat dry and place in the middle of the ceramic dish and coat with the Miso paste. Bake in the oven for about 12 minutes. Check the fish is light and flakey.

WATERCRESS SALAD WITH SESAME CARROT DRESSING

-½ cup White miso
-6 tablespoons grapeseed oil
-¼ cup grated peeled carrot
-2 tablespoons finely grated peeled ginger
-2 tablespoons unseasoned rice vinegar
-4 teaspoons toasted sesame seeds
-2 teaspoons toasted sesame oil
-2 teaspoons honey
-2 tablespoons Lime juice
-handfuls of watercress salad

Instructions:

1) Put all ingredients into a mini blender and blend until smooth. Serve on watercress salad.

ZUCCHINI RAVIOLI WITH HEIRLOOM TOMATOES, BASIL, AND THYME

December 22, 2017

rock star diet, the rock star diet, zucchini ravioli

ZUCCHINI RAVIOLI WITH HEIRLOOM TOMATOES, BASIL, AND THYME

Ingredients:

-2 plum tomatoes, sliced
-1 cup heirloom cherry tomatoes, cut in half
-1 garlic clove, minced
-Light extra virgin olive oil
-2 tbsp balsamic vinegar
-3 tbsp fresh basil, chopped
-1 cup nonfat ricotta cheese
-½ cup grated parmesan cheese
-3 medium-sized green zucchini and summer squash, cut evenly lengthwise on a mandolin
-4 sprigs fresh thyme
-Himalayan salt and pepper to taste
-Red Pepper Flakes (optional)

Instructions:

1) Preheat oven to 400 Degrees. Slice plum tomatoes and halve cherry tomatoes. In a large baking dish arrange tomatoes. Set aside.

2) Slice zucchini on a mandolin into thin strips and lay on a paper towel to drain the water. Sprinkle with a little salt and pepper.

3) In a medium-sized bowl combine the nonfat ricotta cheese, chopped basil, parmesan cheese, pinch of salt and cracked black pepper.

4) On a cutting board lay out two zucchini slices to form an X.
Spoon a nice amount of the ricotta filling into the center of the zucchini X and wrap the bottom ends together and then the other ends to complete the package. You can then secure them closed with a tooth pick. Continue until all the filling and zucchini slices are gone.

5) Add a tablespoon of olive oil to the bottom of the large baking dish. Arrange the zucchini ravioli and the tomatoes, then drizzle with the remaining olive oil, chopped basil, and thyme.

6) Bake for 25 minutes. Remove, drizzle a little balsamic vinegar, and serve warm. For a little zing add red pepper flakes. YUM!

HOMEMADE POKE BOWLS

May 11, 2017

HOMEMADE POKE BOWLS, poke, recipe, rock star diet, the rock star diet

HOMEMADE POKE BOWLS

Anyone who knows me, knows I LOVE fresh poke. So I always have the super simple ingredients on hand to quickly whip up a healthy and delicious lunch!

Ingredients:

-2 lbs sushi grade Tuna, cubed
-½ cup shredded carrots
-½ cup shredded purple cabbage
-1 scallion, sliced finely
-½ tsp freshly grated ginger
-½ cup lite soy sauce / or aminos
-1 tsp toasted sesame oil
-½ crushed red pepper flakes
-1 tsp Hawaiian sea salt
-1 tbsp black sesame seeds
-4 cups cooked brown rice
-2 cups spring mix salad
-1 avocado, cubed
-2 tbsp cilantro, chopped

Instructions:

1) In a large glass bowl add ahi tuna, scallion, ginger, soy sauce, sesame oil, red pepper flakes, sea salt, and black sesame seeds. Toss until tuna is completely coated. Cover with plastic wrap and refrigerate for at least 30 minutes. I like to squeeze a little lime on top as well.

2) Place brown rice and salad mix into serving bowls and top with poke mixture. Add carrots, cabbage, avocado, and cilantro. Serve with soy sauce or a nice ponzu and sriracha. On and don’t forget the chopsticks, ENJOY!

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA

April 13, 2017

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA, recipe, rock star diet, the rock star diet

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA

If you are craving a garlicky, rich, crunchy bruschetta but fretting on all the carbs (summer is coming) then this is your perfect quick fix. My parmesan crisps dipped into a fresh and bright Italian tomato salsa will have you coming back for more and more.

Parmesan Basil Crisps

Ingredients:

-5 once container shredded parmesan
-3 tbsp fresh basil, finely chopped
-1 tsp garlic powder

Instructions:

1) Preheat oven to 350 degrees. Line a cooking sheet with parchment paper.

2) Combine the shredded parmesan with fresh basil and garlic powder. Scoop 1 tbsp at a time of the parmesan mixture onto cookie sheet and spread out into thin round circles.

3) Bake for 5 minutes. The trick is to watch them carefully until they become a light golden color. Remove and cool. Transfer to a plate and repeat until all the crisps are made.

Italian Tomato Salsa

Ingredients:

-5 plum tomatoes, diced
-1 tbsp light olive oil
-1 tbsp red onion, minced
-1 garlic clove, minced
-juice of 1 lime
-2 tbsp fresh basil, chopped
-salt and pepper to taste

Instructions:

1) Combine all ingredients in a bowl.

2) Let salsa marinate in the fridge for 15 minutes. Serve with my Parmesan Basil Crisps or on toasted baguette slices.

Enjoy!

VEGETARIAN STUFFED CABBAGE

March 23, 2017

JES, rock star diet, STUFFED CABBAGE, VEGETARIAN

VEGETARIAN STUFFED CABBAGE

Perfect for having good friends over for dinner, my Vegetarian Stuffed Cabbage has 5-star restaurant taste made easily at home. Bon appétit!

Ingredients:

-1 head cabbage
-1 cup brown lentils
-1 cup vegetable Broth
-3 cups filtered water
-1 cup cooked red quinoa
-1 teaspoon smoked paprika
-1 tablespoon coconut oil
-1 small onion, finely diced
-1 tablespoon cider vinegar
-1/8 cup light olive oil
-1 clove garlic, finely diced
-1 can organic stewed tomatoes
-1 teaspoon red wine vinegar
-2 tablespoons tomato paste
-½ teaspoon dried oregano
-Salt and pepper to taste

Instructions:

1) To make tomato sauce, sauté half the diced onion and garlic in olive oil. When onions are soft add oregano, red wine vinegar, canned stewed tomatoes, and tomato paste. Add salt and pepper to taste and simmer for 15 minutes. Set aside.

2) Bring vegetable broth and 1 cup of water to a boil. Add brown lentils and simmer until cooked 30 min until soft but firm. Set aside.

3) Bring 2 cups water to a boil with quinoa. Simmer until tender and sprouted about 20 minutes. Set aside.

4) In a sauté pan heat the coconut oil and sauté the other half of diced onion until soft. Add in the cooked lentils, cooked quinoa and sauté for 2 minutes. Next, add the cider vinegar, smoked paprika, and salt and pepper to taste. Set aside and allow to cool.

5) Place the head of cabbage in a large pot and fill half way with water. Add ½ teaspoon Himalayan salt and bring to a boil. Then, lower the heat and let the cabbage cook about 15 minutes, turning the cabbage every so often. Next, remove the cabbage from the pot and cool till the leaves become soft. Cut the bottom of the cabbage head where the stalk is thicker, remove the leaves one by one, place on a plate, and get ready to roll!

6) Preheat oven to 350 degrees. Cover the bottom of a glass baking dish with a nice layer of tomato sauce.

7) Place a cabbage leaf on a cutting board and fill the middle with about 3 tablespoons of the lentil and quinoa mixture. Fold in the sides of the leaf and roll from the front to back. Repeat with as many rolls as you can fit into your baking dish. When finished rolling add the remaining tomato sauce on top of the cabbage and bake for 35 minutes.

8) Remove and enjoy with a nice glass of Beaujolais 😉

CRUNCHY “CHEESY” CHICKPEAS

February 7, 2017

CRUNCHY CHEESY CHICKPEAS, JES, reciepe, rock star diet

Loaded with protein, fiber, and zinc my super addicting vegan Crunchy “Cheesy” Chickpeas are a healthy choice to satisfy those snack cravings. I also love to toss them in salad for some added inspiration!

Ingredients:

-2 cans of chickpeas, drained

-1 ½ tablespoon light olive oil or coconut oil

-4 tbsp Nutritional Yeast*

-1 ½ tsp garlic powder

-1 ½ tsp paprika

-1 tbsp Himalayan sea salt

-Pinch cayenne pepper (optional)

Instructions:

1) Preheat oven to 450 degrees.

2) Drain and dry the chickpeas, toss with olive oil, and season lightly with salt and pepper.

3) Spread chickpeas on a non-stick cookie sheet. Back for 30 minutes or until crispy.

4) In a bowl toss warm chickpeas with the nutritional yeast, garlic powder, paprika, and a little cayenne pepper if you’re like me and like them spicy 😉

Enjoy! And don’t feel guilty when you eat the whole bowl yourself!

* Nutritional yeast can be bought at your local health food store and has a delicious savory and cheesy taste. It is included in many vegetarian and vegan recipes. I am addicted to this stuff and put it on everything! It is also provides essential B vitamins!

HOLIDAY RECOVERY MEAL

January 28, 2017

Brown Rice with Spinach and Sweet Peas, HOLIDAY RECOVERY MEAL, JES, Mexican Spiced Vegetables, rock star diet, The Best Black Beans

One of the best things about the holidays is over indulging in your favorite guilty pleasure foods. But afterwards you are often left feeling bloated, sluggish, and in need of some serious detoxing. Enter my favorite vegetarian Holiday Recovery Meal. Full of protein, vitamins, good fats, and antioxidants, you will be left feeling satisfied and energized! Each element of this dish is fantastic on its own or served all together.

Mexican Spiced Vegetables

Ingredients:

2 tbsp coconut oil

1 large zucchini, quartered and sliced

¼ head of cauliflower florets, chopped

1 red pepper, cut length wise

1 orange pepper, cut length wise

½ small onion, chopped

1 cup mushrooms, sliced

½ cup Cilantro chopped

2 tbsp organic taco seasoning

sea salt & pepper to taste

Instructions:

1) Heat oil over medium heat in a large sauté pan.

2) Add onions and cook until soft. Next, add cauliflower, zucchini, and peppers then continue to cook for another 3 min.

3) In a small bowl mix the taco seasoning with a few tablespoons water to make it dissolve into a liquid mixture and add into the cooking vegetables.

4) Add in the mushrooms and cook another 2 min. Serve hot.

The Best Black Beans

Ingredients:

1 can black beans, drained

1 tsp olive oil

2 tbsp chopped red onion

1 clove garlic, mined

½ tsp ground cumin

2 tbsp vegetable broth

sea salt & pepper to taste

lime juice

fresh cilantro

chipotle pepper*

Instructions:

1) In a saucepan heat the olive oil, red onion, garlic, and cumin for 3 min.

2) Next, add black beans and vegetable broth and let simmer for 10 minutes. Add in 1 chopped chipolte pepper if you’d like to add some spice.

3) Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro, lime juice and serve with non-fat sour cream.

* I like things spicy so if you do too add a chipotle pepper. They come in a can and they add so much flavor, just add 1 chopped up pepper.

Fill Me Up Brown Rice with Spinach and Sweet Peas

Ingredients:

1 tsp light olive oil

2 cups cooked brown rice

frozen organic spinach

1 shallot mined

a few pinches coriander powder

frozen organic peas

Instructions:

1) Defrost the spinach and peas slightly.

2) Heat the oil in a large skillet over medium-high heat. Add garlic and shallot and cook until the shallot begins to brown.

3) Add the spinach then stir in the peas and cook for 2 minutes longer.

4) Add in the coriander, salt & pepper, and cooked brown rice and cook for 3 more mins. Serve hot.

CARDAMON LATTE FOR HEALTH & HAPPINESS

January 28, 2017

CARDAMON LATTE, HAPPINESS, HEALTH, JES, rock star diet

Uplift your spirits and get cozy with my Cardamon Rice Milk Latte. There is no mood this comforting drink can’t fix!

Ingredients:

4 cardamon pods

4 black peppercorns

4 cloves

1 cinnamon stick

2 tablespoons maple syrup

Rice milk

Directions:

1) Place all the ingredients in 2 ½ cups filtered water.

2) Heat over medium flame on a low simmer for half an hour.

3) Strain the tea into mugs. Add the desired amount of warm rice milk and feel the cozy holiday warmth fill you up!