Category Archives: Rockin’ Recipes

Eat Your Dark Greens For Breakfast? YES!


I had the best time in my kitchen yesterday morning.  I found a recipe that I got really excited about in my latest Cooking Light magazine and just couldn’t hardly wait to get in there and give it a whirl. It was a traditional Korean dish called – bibimbop. My husband said that when he was in Korea for a year he saw lots of people eating variations of this dish all the time. He never ventured to try it himself, though. But that’s because my hubby is a vegephobe. He won’t go near any visible vegetables – ever. (Shhh….don’t tell him, but I have a habit of sneaking them in when he’s not looking!)

So, I was so excited about my cooking experience with bibimbop that I made my very first video log! That’s right – I’m reaching beyond my comfort zone!

And here it is, so check it out!

(I don’t know what happened to my video – it disappeared into the YouTube abyss, I’m assuming.)

It was such a reward to sit down and try one of these tasty little bowls. Here is how mine turned out.

Bibimbop

Don’t they look scrumptious? The recipe called for Korean chili paste, but I didn’t have any on hand and used Frank’s Red Hot, one of my most favorite condiments, instead.

Here is the recipe from Cooking Light Magazine.

http://www.myrecipes.com/recipe/bibimbop-50400000119700/

Yes, it’s a little involved, but if you’ve got about an hour to spend in the kitchen, this is such a great meal to prepare ahead. I’m thinking of making everything but the egg for the next time I make this. Then, I can just cook one egg and pile it on top of the prepared bowls and my egg won’t get hard in the microwave.

I know I’ll be making this one for a long time. I hope you enjoy it as much as I do!

To a healthier, happier and longer life (full of leafy green veggies!)


Cherry Cinnamon Apple Bake Courtesy of Joe Cross


My husband and I recently watched the documentary “Fat, Sick and Nearly Dead” by Joe Cross. It is a docu-journey that chronicles Joe’s fight against his ailing health, his obesity and struggle to regain his health through “juicing.” I was truly inspired by the film and told my husband that we need a juicer. We are getting ready to return to the U.S. – to sunny California, no less – so he told me I have to wait until then. But I really wanted to give juicing a try as soon as I saw the film.

Well, I went on the website, www.jointhereboot.com, and set up a profile. I was very excited to find recipes! And not just for juices…for FOOD!!! I couldn’t hardly wait to try some out. And one of the first ones I tried was a breakfast recipe. The Cherry Cinnamon Apple Bake. YUM!

You have to try this recipe to believe it. It’s so super simple and absolutely divine. I make it most weeks now and have it for breakfast often.

Cherry Cinnamon Apple Bake

  • 1 cup Cherries (cut and discard pit)
  • 2 Apples cored and chopped
  • 3 tbsp Raisins (choose golden variety for a twist)
  • 1 tbsp Cinnamon (or more to taste)
  • 1/2 tsp. Nutmeg

Coat baking dish with canola oil (I use coconut oil instead to avoid GMOs) and place fruit in dish. Coat with cinnamon and nutmeg. Bake at 375 degrees for 45 minutes. Cool for 5 minutes. Enjoy!

How simple is that???

And you’ll be surprised at just how lovely it is in the morning for breakfast. Fast, simple and delicious. You just can’t beat that!

Here’s how mine looked…

There are a couple more recipes on the website that involve baking fruit and I want to give them a try, as well. So, stay tuned…

To a healthier, happier and longer life.


Unbelievable Non-Sugar Cookies


This recipe is actually one I got from my best friend’s mom several years ago. It’s the very best sugar cookie recipe I’ve ever made and I usually make them every year. This year, however, I switched the sugar with Fructevia to make very low sugar/low glycemic cookies. They are amazingly good!

Ingredients:

  • 1 Cup Butter Crisco (1 stick)Christmas Non-Sugar Cookies
  • 1 Cup Fructevia Sweetner
  • 3 eggs beaten
  • 1 Cup buttermilk
  • 4 Cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla

Preheat oven to 350 degrees. Mix dry ingredients (flour, baking powder, baking soda, salt) together and set aside. Mix Butter Crisco, Fructevia, eggs, buttermilk and vanilla together in a large mixing bowl. Slowly blend dry ingredient mixture into the egg/Fructevia mixture.  Drop tsp size portions onto a lightly floured cookie sheet. For rolling and using cookie cutters place in the fridge for 30 min. before handling dough. Work with only 1/3 of the dough at a time. Flour surface and rolling pin before rolling. Use floured cookie cutters.

Place cookies on floured baking sheet approx. 1 inch apart and bake for 8-10 min.

Cream Cheese Frosting (from Steviva.com recipes)

Non-sugar cookie with cream cheese frosting. I added the sprinkles for color, but their optional, of course.

  • One 8 oz. package of Neufchatel cheese (or any low-fat cream cheese)
  • 1 tsp vanilla
  • 1/4 Cup Fructevia

Blend ingredients together in a medium mixing bowl. Set the cream cheese out and let it get to room temperature to soften before attempting to mix with other ingredients. This makes a really tasty, cream cheesy frosting for cupcakes, cakes, fillings or cookies.


Holiday Mocha Cheesecake Bars :: Steviva Brands Recipes


I came across this recipe before the Thanksgiving holiday, but didn’t get a chance to make it. I’m hoping to make it for Christmas instead. It really looks amazing and I can’t wait to taste it! If you make it, let me know what you think!

 

Holiday Mocha Cheesecake Bars

Coffee and chocolate, two of my favorite flavors. Your guests will flip out when eating one of these low sugar, low glycemic and diabetic safe Mocha Cheese Cake Bars. They will not even know they are eating healthy. These are fantastic. Try it out.

Holiday Mocha Cheesecake Bars :: Steviva Brands Recipes.

Holiday Mocha Cheesecake Bars :: Steviva Brands Recipes.


Turkey Enchilada Casserole


I found this recipe from one of the fitness blogs I follow – Love The Burn. She features a Recipe of the Week on her blog and this is one of my favorites! I’ve made it several times with a couple of variations. I’ve traded out the corn tortillas for flour and it tastes wonderful. I made it most recently with very lean ground beef! YUM!

In order to make this comply with the DSP, exchange the tortillas with Ezekiel 4:9 Sprouted Grain Tortillas, exchange the reduced fat cheese for organic cheddar like the kind from Organic Valley, and you can easily make your own enchilada sauce to avoid sugar and non-organic ingredients.

Turkey Enchilada Casserole

Love the Burn – Recipe of the Week – Turkey Enchilada Casserole

Ingredients:

  • 1 1/2 lbs ground turkey
  • 1/2 cup chopped onion
  • 1 tbsp minced garlic
  • 2 tbsp minced fresh oregano leaves (or 1 tbsp dried)
  • 1/2 tsp ground cumin
  • 1 tsp oil (I now use coconut oil, per DSP, for high heat cooking – don’t worry your food will not taste like coconuts!)
  • 1 can (29 oz.) or (2 14.5 oz cans) red enchilada sauce
  • salt
  • 12 corn tortillas (6 in. size)
  • 2 cups reduced fat shredded cheddar cheese

In a 5-6 qt. pot over med-high heat stir in turkey, onion, garlic, oregano, and cumin in the oil. Cook until turkey is no longer pink, approx. 4 min. Stir in 1 cup of enchilada sauce and add salt to taste. Reduce heat and let simmer.

Cut all the tortillas in half. Arrange 1/4th of the halves over the bottom of a shallow 3 qt.  casserole dish, overlapping them to fit.

Sprinkle 1/4th of the cheese  envely over the tortillas, then top with 1/3rd of the turkey mixture and 1/4th of the remaining enchilada sauce, spreading each level evenly. Repeat to make two more layers of tortillas, cheese, turkey and sauce; tope with another layer of tortillas and sauce, then cheese.

Bake at 425 degrees until cheese is milted and casserole is hot in the center, approx. 19-20 min.  Sprinkle with chopped cilantro. Enjoy!

Turkey Enchilada Casserole


Cinnamon-Persimmon Fruit Salad


I admit that a year ago I had never even seen a persimmon and certainly didn’t know what to do with one. But adventure is what I live for! So, when I saw them in our produce section I was curious about them. I went home and looked them up on the internet and promptly returned to the store and bought a couple. And that was just the beginning! They only come out for a short time in the fall, so when you see them in your produce section, grab ’em!

I made this yummy salad this morning for breakfast. It went perfectly with some leftover ham and scrambled eggs.

Cinnamon-Persimmon Fruit Salad

Ingredients:

Peel the bananas and tangerines. Slice bananas and separate the tangerines and put in a medium sized mixing bowl. Cut up pear(s). You can peel the pear if you prefer. I like to leave the peel on. Slice and cube the persimmons. They have a melon-type of consistency and texture.

Freshly sliced persimmon - pretty, huh?

Add the cubes of pear and persimmon to the bowl.  Add in ginger and cinnamon and gently mix into the fruit medley.

Gently mix the spices in with the fruit

Chill for about 30 minutes and serve. Enjoy!


The Ultimate Omelette


 

The Ultimate Omelette

Being a “Protein Type” I like to load up on protein in the early part of the day. That means a hefty breakfast! I like to make this omelette when I have all the ingredients and I have time to chop up all the veggies! (Be smarter than me and keep a stash of fresh veggies chopped in the fridge!)

Ingredients:

  • 2 whole eggs
  • 1 egg white
  • Canadian bacon (2-3 slices)
  • 1/8 Cup fresh mushrooms (sliced or chopped – whichever you prefer)
  • 1/4 Cup freshly chopped bell peppers (any color)
  • 1/8 Cup freshly chopped sweet yellow onions
  • 2 Tbsp. chopped fresh tomatoes
  • 1/2 tsp. minced garlic
  • 1 tsp. organic virgin coconut oil
  • 1/2 pat organic butter
  • 1/4 Cup cheddar cheese
  • Salt and pepper to taste

Heat coconut oil and butter in a medium (or omelette) skillet over medium heat.  Combine eggs and egg white together in small mixing bowl. Add salt and pepper and set aside. Once oil is hot in skillet, add onions and peppers. Saute for 2 minutes. Add mushrooms and garlic and saute for another 1-2 min. Reduce heat to medium high. Add egg mixture to the skillet and gently stir, blending veggies and egg mixture. Once the eggs begin to solidify, add Canadian bacon and tomatoes. Use a fork to lift one side of omelette and fold over to the other side. Cook for 2 -3 min. and then gently flip using a sturdy spatula. Cook for only 1 -2 min. Immediately place on a plate and top with cheddar cheese.

Enjoy!

If you have never worked with coconut oil before and are wondering if your omelette will taste like coconut, have no fear. This fabulous oil, highly touted for its healthy properties, has a very lovely coconut aroma, but does NOT make your food taste like coconut. I use the small pat of butter to offset the flavor. Used alone on some foods, you may discover a small hint of sweetness, but for the most part, you can use it for most any higher heat cooking with little or no strange taste.