Main Dishes on Decadently Fit

Category: Main Dishes

25
Aug
2014

The Great Pepper & Hatch Chilie Cookbook Review {giveaway}

categories: Breakfast, Dairy Free, Desserts, Giveaways, Main Dishes, Reviews, Uncategorized

I talked about my life long passion for cookbooks in one of my last posts. I can honestly sit for hours and read them. I get excited about learning new things and love seeing a traditional recipe tweaked into a modern version.

Yes, I am a culinary geek to the core. My library of cookbooks is pretty vast. Although I love finding new recipes on the internet, nothing is better than sitting with a book, feeling the page between your fingers, finding new inspiration at the turn of each page.

The Great Pepper Cookbook is no exception. Melissa’s Produce doesn’t hold anything back when they create a new cookbook. I have personally been to their test kitchen and tasted the recipes made by their chefs. They are talented and inventive. The recipes in this book speak to that.

Of course when I received the books I immediately started going through them. In each book, the first section talks all about the scoville scale (how hot a pepper is), describes each pepper type in detail and how to prepare fresh and dried.

I love spicy food! I actually carry around packets of tabasco in my purse, just in case there is an emergency. True story. I like some spice to my food, not overpowering, but a wake me up, warm me up spice.

In the Great Pepper Cookbook I found a multitude of recipes I wanted to make. But there was one that HAD to be made first. It combines my two food lusts together, spicy and chocolate. Chile Chocolate Truffles, oh em gee, come to me. I’ve had a love for spicy chocolate since I had it the first time at the San Diego Food & Wine Festival. I couldn’t wait to taste that duo together again.

Making the truffles was actually very easy. I changed the heavy cream to coconut milk in my version due to my intolerance. You simply heat the cream/coconut milk together with spicy peppers, combine with the chocolate, sesame seeds and raisins. Then cool the concoction in the fridge for two hours. Scoop the chocolate with a melon baller, roll into balls and toss in walnuts. Yup, pretty much the best truffle I have ever had. No joke. I will have these babies in the fridge from her on. Each truffle is only 80 calories. Serious bonus!

Now onto the Hatch Chile Cookbook. I actually have had this book for over a year. I went to the recipe tasting event at Melissa’s test kitchen when they launched the book. I was able to taste the Honey Mustard Pretzel Crunch, Hatch Chile Corn Bread, Hatch Chile Deviled Eggs, Hatch Chile cookies, and even a lemonade infused with hatch chili ice cubes. Every single item was incredible.

I’ve made a lot of the recipes from the Hatch Chile book and even developed this Hatch Chile Corn dog because I love the flavor so much. I wanted to showcase something new and different for you. I love stuffing portabellos, I’ve made them into BBQ Chicken Pizzas, and every now and then I crave one stuffed with creamed spinach. I never thought to make them into a frittata. Kudos on that idea Melissa’s!

You have to make the Frittata-Stuffed Portobello Stuffed Mushroom Caps. Such a fun, spicy way to serve eggs. It would be amazing as a brunch item during the holidays. The colors are even perfect with the addition of tomato, hatch chilies and basil.

Lucky for you it’s Hatch Chilie season and during this time of year you can attend a live roasting! Click here to find a location roasting chilies near you. Then go buy the book, it is a chile lovers must have.

Melissa’s produce has always been extremely generous with me. Not only did they supply all the produce for this post, they have allowed me to share both recipes I mentioned. AND, they offered up FOUR of The Great Pepper Cookbooks to giveaway! Entering is super easy! Just follow the instruction in the Rafflecopter link here ——-> a Rafflecopter giveaway

For more awesome sneak peeks at these cookbooks check out what my fellow IEFB bloggers did: My Imperfect Kitchen, The Devil Wears Parsely & It’s Okay to Eat the Cupcake.

5.0 from 1 reviews

Chile-Chocolate Mole Truffles

Author: Melissa's Produce

Nutrition Information

Serves: 36 (1 truffle)

Serving size: 1 truffle
Calories: 80

Fat: 6g
Saturated fat: 2.5g
Carbohydrates: 7g
Sugar: 5g
Sodium: 0mg
Fiber: 1g
Protein: 1g
Cholesterol: 5g

Recipe type: Dessert

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

These truffles are an exotic, subtly spicy, decadent treat

Ingredients

10 ounces semi sweet chocolate chips (can use vegan)
1 tablespoon white sesame seeds, toasted
2 tablespoons seedless raisins, minced
5 ounces heavy whipping cream
¼ ounce (about a 1 x 2-inch piece) dried ancho chile pepper
½ teaspoon ground dried chipotle pepper
½ teaspoon ground cinnamon
¼ teaspoon fresh lime zest
1 cup walnuts, toasted and finely crushed

Instructions

In a metal bowl, combine chocolate chips, sesame seeds, and raisins. In a small saucepan, heat cream over medium heat; stir in ancho chile, chipotle chile powder, cinnamon, and zest. Bring just to a simmer; immediately remove from heat. Remove and discard ancho, pour cream mixture over chocolate chip mixture, stirring constantly until chocolate is melted and mixture is completely blended. Let cool to room temperature; cover and refrigerate until firm, about 1 to 2 hours.
Line a baking sheet with parchment paper. On a plate, spread the walnuts in an even layer. Using a ½ teaspoon measuring spoon (or melon baller) scoop out cooled chocolate mixture, form into a 1-inch ball, roll in crushed walnuts, and place on prepared baking sheet. Repeat with remaining chocolate mixture to form 36 truffles. Cover and refrigerate for at least 2 hours or up to 5 days. Serve.

Notes

Nutrition facts are for original recipe, not with coconut milk.

5.0 from 1 reviews

Frittata-Stuffed Portobello Mushroom Caps

Author: Melissa's Produce

Recipe type: Breakfast

Ingredients

Oil for cooking spray
12 large eggs
Melissa's My Grinder Organic Italian Seasoning
Melissa's My Grinder Rainbow Peppercorns
1 tablespoon unsalted butter
1 large heirloom tomato, top and bottom removed, thickly sliced into 4 rounds
Salt and freshly ground black pepper
10 fresh basil leaves, cut into ribbons
2 Hatch Chilies, roasted peeled, stemmed, seeded, and chopped
4 large Portobello mushrooms stems and gills removed (see note below)
4 ounces cream cheese, cubed

Instructions

Preheat the oven to 350 degrees. Lightly oil a baking dish.
In a large bowl, whisk together the eggs and a few grindings of the Italian seasoning and rainbow peppercorns. Set aside.
In a large skillet, melt the butter over medium heat and cook the tomatoes, turning once, just until the tomatoes release their moisture, about 1 to 2 minutes. Season to taste with salt and pepper, then add the basil and chilies and continue cooking just until the basil begins to wilt, about 1 minute.
To stuff the Portobellos, fit 1 tomato slice into each mushroom cap and one-fourth of the basil and chilies. Pour in egg mixture to nearly fill the mushroom. Top each Portobello with a few cubes of cream cheese.
Bake the stuffed mushrooms in the prepared baking dish for 35 to 45 minutes, or until the filling is set.

Notes

Gently scooping out some of the meat of the mushroom cap often helps the stuffing fit nicely.

18
Aug
2014

Pork Tenderloin with Fig and Grape Compote

categories: Dairy Free, Gluten-Free, Main Dishes, Miscellaneous, Uncategorized

One can only hope that as we get older we learn and grow progressively. I discovered my love of cooking as soon as I was able to read. At five years old I received my first cookbook, I was instantly hooked. I read that book over and over again. Then moved on to the Joy of Cooking, which I destroyed reading so much.

Present day my cookbook collection has tremendously grown in size, now including Juila Child, Bobby Flay and Jamie Oliver. In each of these cookbooks there are recipes that intimidate the crap out of me. So naturally I see these scary recipes as a challenge.

I made a goal for myself this year to do things that truly challenge me. Make and develop recipes that I have never done before, while keeping them healthy. I’ve been sticking to the things that I am comfortable with for too long. It’s time to break out of my culinary comfort land and add new skills to my growing repertoire.

Melissa’s Produce recently sent myself and three other talented Inland Empire Food Bloggers (IEFB) a mystery box of their seasons best. We challenged ourselves as a group to make recipes using the ingredients that came, whatever they were.

The day it came I was like a little kid on Christmas. I had been having a crudtastic day and this box of goodness brightened my day like only a great box of produce can.

This simple, but heavy brown box was filled with four types of grapes, three types of figs, a young coconut and two dragon fruit. Christmas was the wrong holiday to use to describe this box. It felt much more like crisp, comfortable fall meets a tropical vacation. Sounds like my kind of trip.

The grapes were a huge hit in our house. All four varieties had my boys coming back to the kitchen for more. They hated waiting for the green light to devour them after I finished with what I needed. Among the quad of grape flavors were black muscato, red muscato, champagne, and cotton candy. I loved them all, but the red muscato were my favorite.

Grapes have a whole host of benefits including:

supports muscle recovery
fights diabetes
fights fat
improve brain power
fat cell storage reduction
protects heart
fights inflammation

The trio of figs made me anxious. The last time I had a fig I was seven. If you follow me you know that there is only one food that is on my do not eat list, beets. It’s not that I don’t like figs. Actually the extreme opposite. I ate so many figs straight from my grandfather’s friend’s tree when I was seven that I made myself extremely sick. Why no one stopped me before I devoured 20 raw figs I can’t say. All I know is that I never wanted to touch one after that.

So as you can imagine I was concerned when I opened the box. I cautiously tasted each of the figs; Mission, Brown Turkey, and Tiger. I was brought back to why I devoured so many in one sitting. Figs are sweet, fiber and calcium filled treats. The 5.5g of fiber per fig explains my stomach issues after eating too many. I am happy to say that eating an appropriate amount I was perfectly fine.

I can’t wait to tell you about the dragon fruit and young coconut, so stay tuned for another post where I gush about them in detail!

Being that both grapes and figs have a high sugar content I wanted to make a savory dish. It also needed an acid component to cut through the sugar. Wine immediately came to mind. after searching through recipes I finally decided this was a time to challenge myself. Not only have I never made a compote, I have never actually had one either. Not knowing what to expect in the end was going to make this even more challenging. Challenge accepted.

The final product made my taste buds sing. I have learned that a compote is a reduced, yet chunky sauce. The fruit doesn’t break down completely, but the sugars release and create a syrup like base for the fruit. The gentle spice of the garlic and ginger in the pork make this a perfect pairing to the light sweetness of the compote.

It may sound like a complicated dish, but it couldn’t be easier. The pork can be marinated and frozen up to three months (thaw in the fridge overnight). The compote can be made up to 3 days in advance or frozen up to 3 months, defrosted in a pan over low heat till heated through.

The bright raspberry color of the compote and yellow dots of mustard seed make this vibrant dish a dinner party must. Impress your friends with this stunning dish. You can even pretend it took all day. I won’t tell, I promise!

For step by step directions, scroll down to the recipe below.

Want to see what my fellow bloggers did with their mystery box from Melissa’s?

My rockin’ fellow blogger Natalie from The Devil Wears Parsley made an out of this world Fig & Grape Pork Loin Roulade Sandwiches w/ Coconut Gravy & Dragon Fruit Greens.

The extremely talented Sara from My Imperfect Kitchen made a mouth watering Fig Grape and Walnut Spread.

Sue, the vivacious writer of It’s Ok to Eat the Cupcake came up with a dazzling recipe for Quinoa with Roasted Grapes and Grilled Chicken.

To find a store where these succulent fruits are sold please click here.

*Disclaimer* Thank you to Melissa’s Produce for sponsoring this post through supplying the figs, grapes, coconut and dragon fruit. I was not compensated for this post. All opinions are my own.

07
Aug
2014

Chocolate Strawberry Protein Smoothie

categories: Breakfast, Dairy Free, Gluten-Free, Main Dishes, Quick Meal, Smoothies, Vegan

It’s that time of year again moms and dads. School is back in session. No more night swimming or sleeping in. The mom only overnight wine tasting tours are on hold. The leisurely weekday breakfasts have come to a sudden halt. There is a gloom in the hot molten air that can only be described as buzz kill.

I’m sure some of you are scratching your heads as to why we are already back in school. Ask California’s Governor Jerry Brown to answer that one for you. Apparently it had something to do with California Standard testing which has been dissolved. Hey Jerry! Can we have a September start date again?

Back to reality. Literally. 6:10 a.m. wake up times are again my new reality for the next 10 months. Back to being super organized in the morning, even more so since I have two in school. Two completely different lunches to pack, two kids that lose shoes on a daily basis, two kids to keep from killing each other while they brush their teeth. The most handsome third grader and first grader are now in my midst.

With the organized chaos that ensues every morning sometimes I forget to make food for myself. For instance, this morning I made 3 breakfast sandwiches with a side of strawberries. As my husband and two boys were eating their sandwiches I looked down at the plate I set out for myself. Empty. With only 10 minutes before departure time my stomach growled loudly, reminiscent of the mountain lions that keep coming out of our foothills. My only option was to make a smoothie, another sandwich wasn’t in my time constraint.

I’ve made this smoothie once before and inhaled it, creating massive brain freeze. This time I used self control as to not repeat such idiocy. In a moment of clarity I remembered that I had promised to post the recipe about a month ago on my Instagram.

So as promised here is the healthiest well balanced version of a chocolate covered strawberry you will ever ingest. This smoothie has a whopping 26.5 grams of green organic whey free protein. I started using the Orgain protein powder because it took care of my aversion to whey in my protein shakes. This powder is a legit source of clean protein made from Organic Brown Rice Protein, Organic Sprouted Chia Seed, Organic Hemp Protein, and Organic Pea Protein. The sugar comes from monk fruit and organic stevia.

We need to talk about the raw green chocolate powder in this smoothie. If you haven’t started using raw green powder start today. These powders are nutrient dense and cost less than buying the 1 pound of greens it takes to make 1 ounce. Because the powder is raw the enzymes are still in tact when they are turned into powder form. Raw greens will give you increased energy and repair cellular damage. I know the next question, “what does it taste like?”. My honest answer is I have no clue. I always put it in a smoothie and I can’t taste it.

This surprisingly vegan, gluten-free smoothie will easily make it’s way into your rotation. It’s incredibly filling, nutrient dense, and above all it tastes like dessert. I hope you enjoy it amongst the controlled chaos in your life. Cheers!

Now for some exciting news! As of August 4, 2014 I became a full time food blogger! Woohoo! So what exactly does that mean? More posts with more healthy, decadent recipes. More giveaways, more awesomeness that you will notice in each post. So stay tuned! If you haven’t already, now would be the perfect time to subscribe to the blog so you don’t miss anything. A lovely email with the newest post comes straight to your inbox. No checking social media to make sure you didn’t miss anything.

You can subscribe by typing in your email on the right hand side of the homepage.

Questions? Comments? Feel free to leave a love note at the bottom of this post.

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07
Mar
2014

7 Minute Hummus

categories: Appetizers, Condiments, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Miscellaneous, Quick Meal, Side Dish, Uncategorized

Being partially of middle eastern decent you would think I grew up on hummus. Unfortunately, I did not meet hummus till I was 22 years old. I will spend the rest of my life making up for its 22 year absence.

I’m going to assume that it was never present in my home due to the regional differences in my heritage. Or it may have been considered hippy food. My parents were and are far from being hippies. How I ended up with a hippy soul I am not sure.

Anyhoo.

Fortunately, not only has it become a mainstream staple, but it is even easier to make. Ingredients like tahini paste are no longer only sold at health food stores. Olive oil, is present in most homes, and lemon trees seem to be gracing more properties than ever.

This healthy comfort food is also chocked full of health benefits. Fiber, protein, and healthy fats make it a great way to snack. I love dipping assorted vegetables in the creamy goodness.

Did you know chickpeas can help maintain your blood sugar? They can also help prevent cholesterol from sticking to the walls of your blood vessels.

Apart from all of the omega 3’s and myriad of good for you reasons, hummus is super easy and fast to make. Seven minutes may be an exaggeration in time it takes to make it.

For all of my lent practicing friends, hummus is a great alternative to meat on Fridays. I suggest slathering some hummus inside a whole wheat pita, then stuffing it with roasted mushrooms, bell peppers, and zucchini.

Now that I am drooling, here is the recipe.

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7 Minute Hummus

Serves 5

1 – 15 ounce can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

4 tablespoons tahini

1 garlic clove

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons water

paprika, to sprinkle on top

Method

Rinse the chickpeas in a mesh strainer with cold water. Set aside to drain. Then pat dry.

Put all the ingredients in a food processor, minus the water and paprika. Process till combined.

Scrape down the sides with a rubber spatula then add the water. Process again till smooth.

Serve in a bowl and sprinkle with paprika. Traditionally olive oil is drizzled over the hummus to serve. I do not because I do not want the added calories.

Can be refrigerated up to a week in an air tight container.

Servings: 5• Size: 1/4 • Calories: 165• Fat: 9.3g • Carb: 15.4g • Fiber: 4.6g • Protein: 5.1g • Sugar: 1g • Sodium: 600mg • Cholesterol: 0mg

11
Feb
2014

Turkey & Pork Chili (crockpot)

categories: Crock Pot Recipe, Dairy Free, Gluten-Free, Low Carb, Main Dishes

Well it finally happened, winter has graced us Californians with her presence. I was enjoying our overly extended fall/summer. But, it was truly time for our state to be blanketed with precipitation and a temperature drop.

We are always in a state of drought, but this year has reached an all time high. The perfect weather party needed to end. The rest of the country can stop cursing at us now. Or maybe not. This is what our weather forecast looks like through the next week.

For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain. I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.

What does organization have to do with the weather? You don’t really think Californians go out in this do you? We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.

Until then I will organize everything I can. For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera. Her tips and tricks will give my tornado of organization exactly the umph that it needs.

I always look forward to this short window of winter. I love making comforting soups and warming chili. Actually, I love making chili all year long. It just tastes better when it the temp goes below 60 degrees.

Chili is food that has many different personalities. Like snow flakes not one is the same. Some people like chili with beans, some like it only ‘con carne’. Some add ingredients that should never be in chili, like pumpkin.

I personally prefer mine con carne or with a very small amount of black beans. Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above. Oops. Pretend they are there.

Now that I have cleared that up, let’s move onto an enticing description of the dish. This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.

The main ingredients are lean proteins; ground turkey, and ground pork. The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.

There is even a secret ingredient. Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody. The chocolate melts into the dish intensifying the flavor of the chili. The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes. You won’t be able to tell it’s there, but I insist on you adding it. It adds a layer of yum you will regret leaving out.

If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.

The chili is perfect ladled into a bowl, or over an egg white omelet. The options are endless. Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots. It freezes well. Enjoy!

I would like to welcome visitors from Giftie Etcetera. If you like what you see please subscribe so you can receive new recipes as I post them. Thanks for stopping by!

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Turkey & Pork Chili

Serves 8

1 lb. lean ground turkey

1 lb. lean ground pork

1 T. olive oil

1 medium brown onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

4 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon cumin powder

1 28 oz. can diced tomatoes (I love Muir Glen)

2 tablespoons tomato paste

2 cups water

1 oz. dark chocolate, chopped (70% works well)

1 cup black beans, rinsed

Crock Pot Instructions

Heat olive oil in a large dutch oven. Brown the meat, then add the onions, garlic, salt and black pepper. Transfer the meat to a large crock pot. Stir in the remainder of the ingredients, except chocolate.

Cook on low for 5 – 6 hours. During the last 30 minutes, stir in chocolate and beans until melted.

Stove Top Instructions

In a large dutch oven heat the olive oil. Brown the meat, then stir in the onions, garlic, salt and pepper. Cook till onions are soft and translucent, stirring occasionally.

Add in the water and scrape any bits off the bottom of the pan. Add in the rest of the ingredients, except beans, stir to combine.

Bring to a boil, then lower to a simmer. Simmer on low with lid on for 30 minutes. Stir occasionally to prevent burning.

Add in beans, stir and simmer for another 10 minutes. Remove from heat.

Serve with your favorite toppings. ex: diced onions, reduced fat cheese, or greek yogurt.

Servings: 8• Size: 1 cup • Calories: 226• Fat: 5.6g • Carb: 19g • Fiber: 4.2g • Protein: 28.8g • Sugar: 7.8g • Sodium: 464mg • Cholesterol: 37mg

29
Jan
2014

Strawberry Hot Wings (baked)

categories: Appetizers, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Side Dish

In four days Americans will gather to watch the Seahawks and Broncos battle for the coveted Lombardi Trophy and declare themselves World Champions.

For us non-NFL lovers, thankfully Superbowl parties are not just about watching the game. It’s an excuse to hang out with friends and of course eat. Next to Thanksgiving, Super Bowl Sunday is the second highest eating day. On average, 1,200 calories and 50 grams of fat are consumed by fans of pig skin chasing.

Domino’s Pizza has reported they deliver 11 million pizzas on game day.

11 million pounds of chips are consumed, 4 million pounds of pretzels, and 51.7 million cases of beer will be purchased for the day.

Among the more popular, traditional foods are hot wings. More than 1.23 billion wings and drumettes will devoured by cheering fans this Sunday. A successful Superbowl party must have these among the smorgasbord.

As much as I love a spicy, sauced covered wing, I cringe at the nutritional facts. In only five Hooter’s wings, there is 866 calories, 63g of fat, and 25g of carbs. Lord help us. You would have to run 95 minutes, maintaining a 10 minute mile pace the entire time to burn those calories. Not even in moderation would these be beneficial to your waist line.

In my super skinny version of the North American favorite, there is only 172 calories, 7.8g of fat, and 6.1g of carbs for the same serving. A huge savings in your calorie bank.

How did I reduce the calories that dramatically? I removed the fatty skin and I baked them. There is zero butter in the sauce. Instead I replaced it with Melt rich and creamy spread. Melt contains only good fats, like virgin coconut oil, and ghee.

This spicy, sweet, hip friendly version of wings would be a great addition to any Superbowl party. Even if your team loses at least you will have won bragging rights to the best tasting, healthiest dish of the day. You also won’t have remorse for what you ate.

What ever team you are rooting for I hope you have a fun, safe, calorie friendly day! Go Trojans!

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Strawberry Hot Wings

Serves 6 – 3 wings each

30 chicken wings/drumettes, skin removed (half of each)

salt, pepper & chili powder to season

2 garlic cloves, minced

2 flats of strawberries, you need 1 1/2 cups of pureed strawberries

1/2 teaspoon white pepper

1/2 teaspoon worcestershire sauce

4 tablespoons Melt buttery spread

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon mustard

1/2 teaspoon apple cider vinegar

1 tablespoon honey

1/2 tablespoon tabasco (more or less to your desired heat level)

Organic Canola oil in a Misto sprayer (preferred) or store bought non-stick version

green onions, diced (optional for garnish)

Preheat oven to 425 degrees.

Rinse and dry the chicken completely. Sprinkle each side of the wing with a small amount of salt, pepper and chili powder. Set chicken on a wire rack that is resting on a cookie sheet, lined with parchment paper. Spray each piece of chicken lightly on both sides with canola. Bake for 35 – 45 minutes or until the chicken is cooked through and crispy.

When chicken is done remove from oven and baste both sides with sauce. Return back to oven for 1 minute. Remove from oven and baste one more time. Serve hot. Garnish with green onions.

Sauce

Melt the buttery spread in a medium sauce pan over medium low heat. Add in the strawberry puree, garlic powder, garlic, pepper, worcestershire, onion powder, honey, tabasco, mustard, and vinegar. Bring to a simmer. Reduce by half. Remove from heat.

Servings: 6• Size: 5 pieces • Calories: 172• Fat: 7.8g • Carb: 6.1g • Fiber: 1g • Protein: 21.3g • Sugar: 4.9g • Sodium: 239mg • Cholesterol: 0mg

22
Jan
2014

The Best Cauliflower Pizza

categories: Gluten-Free, Low Carb, Main Dishes, Uncategorized

I am sure if you have a Pinterest account you have at least heard of the cauliflower pizza. You may have even attempted to make one. The consensus seems to be that most fall apart, and are just o.k.

Just o.k. doesn’t cut it on Decadently Fit. Just o.k. won’t have you telling your friends about it. Just o.k. keeps healthy food in the “I’ll eat it, but I don’t really like it”, realm. So not o.k.

After researching the good, bad, and hideous recipes, I came up with this bad boy.

I figured out that one of the most important factors in making the crust is removing as much liquid as you can. When you think you have removed it all, use your brute strength and remove more. Leftover moisture will be the down fall of an otherwise successful *fake-out meal.

*fake-out meal – a mother/father’s attempt at making their family think what they are eating is not a healthy, sub par version of their favorite food.

One more tip, make the cauliflower ‘dough’ as smooth as possible when processing. I left mine the consistency of cauliflower rice, and my 7-year-old gourmand asked if there was rice in the crust. Albeit, he devoured his piece in record time.

Have fun with this recipe. As you can tell by the horrible picture taken on my iPhone (above), I made one half for the adults and one half for the kids. You can add any combination of toppings that fit the tastes of your home.

I would love to see your combinations. Feel free to post a picture of your version on our Facebook wall.

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Cauliflower Pizza

Serves 4

Ingredients

1 head of cauliflower, stem removed

1 garlic clove minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon white pepper

4 oz. goat cheese

1/4 cup grated parmesan

1 egg, beaten

1 teaspoon baking powder

1 jar organic pizza sauce

12 oz. bag Trader Joe’s Lite Mozzarella (I used maybe 2/3 of the bag for the entire pizza)

In two batches pulse the cauliflower pieces till as smooth as possible, adding a little bit of water if needed.

In a microwave safe dish combine the cauliflower puree, garlic, basil, oregano and salt. Microwave for 5 minutes on high. Let sit with the lid on for 20 minutes. Remove the lid and let cool.

When cool enough to touch place mixture in a kitchen towel and ring out as much liquid as possible.

Pre-heat oven to 450 degrees.

Combine cauliflower mixture with remainder of ingredients. Form into a ball.

Coat a large pizza stone with a thin layer of coconut oil or ghee. Place the cauliflower ball in the middle of pizza stone. Work the dough out to the edges forming a circle, making sure the dough is not too thin. Thicker is better.

Bake the dough without toppings for 10 -15 minutes, or until the edges start turning golden brown. This is a very important step. Do not under-bake.

Remove from oven. Add your favorite pizza sauce, and toppings of your choice. Cover in Trader Joe’s Lite Shredded Mozzarella Cheese. Bake another **5 – 10 minutes. Remove when the cheese is golden and bubbly.

**(all ovens bake at different times, please watch your pizza to keep from burning)

Nutrition facts only reflect the dough

Servings: 4• Size: 1/4 of pizza • Calories: 176• Fat: 9.3g • Carb: 13g • Fiber: 5.3g • Protein: 13.2g • Sugar: 5.3g • Sodium: 591mg • Cholesterol: 73mg

30
Dec
2013

Gluten-free Chicken & Waffles w/ Mustard Maple Syrup

categories: Breakfast, Gluten-Free, Main Dishes, Miscellaneous, Uncategorized

It’s that time of year again. The time where everyone will start pinning healthy recipes to their Pinterest boards. Gym memberships will be bought. New Year’s resolutions will be made in the hopes that 2014 will be the year they hold their weight. No pun intended.

Most likely you are reading this blog because you came upon it on Pinterest, Facebook, Instagram, Google, or Twitter. You may have pinned this as part of your master plan to keep that weight loss/health resolution. Let me tell you, you scored on this find. Especially if you are a foodie who struggles with typical bland diet/health food.

This recipe is what I would like to call the light amongst the dark. We are spoiled with the ability to access great recipes with a simple Google or Pinterest search. Unfortunately, a lot of the so-called replacement recipes make me want to go eat card board instead.

This Paleo/gluten-free waffle is an adaptation of the Amazing Paleo version. I was a little nervous when I initially saw the list of ingredients. The ratio of eggs to coconut flour scared me. It sounded like it would be the consistency of a crepe, not waffle. Due to the addition of baking soda the eggy batter transforms into a fluffy, savory waffle.

If you stop at the waffle you will most definitely be satisfied. But, in the words of Emeril Lagasse, I think you should “crank it up another notch”.

The chicken is really easy to make. Start off by splitting each lean chicken breast with a knife.

Next each of the slimmed down breasts marinate in tenderizing

buttermilk for 30 minutes.

While they marinate, the gluten-free cracker crust is pulverized into a fine powder. and the eggs are whisked into a sunny yellow binding liquid.

After marination is complete, each breast is dunked into the egg mixture and then covered with the cracker coating.

After each breast has been coated, they are baked for 40 minutes at 400 degrees.

I topped 2 -3 waffles with a piece of chicken, and dressed them with a cloud of spicy arugula that was tossed in a mustard maple syrup. Then of course I had to drizzle a little more of the syrup on top of the crunchy goodness.

If you did stumble upon this post on via the many different vehicles the internet provides, I hope you subscribe. I would love to help you keep your resolution.

Whatever your resolution(s) are for 2014, if they involve your health or not, aspire to keep them. Remember, you made them for a reason.

Happy New Year!

Recipe

Chicken

3 boneless chicken breasts, halved lengthwise (see picture above)

1 cup low-fat buttermilk

1 box Van’s gluten-free Multi-grain crackers

2 eggs, whisked till slightly frothy (small bubbles)

1/2 teaspoon garlic powder

salt & white pepper to season

paprika

Waffles

4 eggs, whisked

2 tablespoons coconut flour (or brown rice flour)

2 tablespoons coconut oil, melted and cooled

3 tablespoons full fat canned coconut milk

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon paprika

1 tablespoon fresh chives, minced

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon baking soda

Syrup

2 tablespoons prepared mustard

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1/4 teaspoon white pepper

2 cups arugula

Pre-heat oven to 400 degrees.

Marinate the chicken breasts with the buttermilk in an air tight Ziploc bag for 30 minutes.

While chicken marinates, combine all ingredients for the waffles and let rest.

Whisk together all the ingredients for the syrup and refrigerate.

In shallow bowl whisk together the eggs, season with salt and pepper.

In a food processor pulse entire box of crackers until a powder forms. Transfer powder to another shallow bowl. Mix in the garlic powder, then season with salt and pepper.

Remove the chicken from the Ziploc one piece at a time. Coat all sides with egg mixture, then the cracker mixture. Set each piece on a cookie sheet covered with foil. Each chicken piece will sit on a cooling rack coated with olive oil or coconut oil cooking spray. Repeat the process till all 6 pieces are coated. Sprinkle each piece of chicken with paprika. Bake for 40 minutes.

When there is 10 minutes left in the chicken’s cooking time, start cooking the waffles in waffle iron. Use the highest setting possible. Cook till iron indicates they are done. Check waffle, leave in till waffle is the color you prefer. I like mine to have a nice light brown crust.

Toss the arugula with 1 tablespoon of the syrup.

Assemble each plate with 2 – 3 waffles, 1 piece of chicken and a handful of arugula. Drizzle each plate of goodness with more syrup. Serve immediately.

Servings: 6• Size Calories: 356 • Fat: 16.1g • Carb: 26g • Fiber: 3g• Protein: 23.3g • Sugar: 9g • Sodium: 345mg • Cholesterol: 224mg

(A regular plate of chicken and waffles has 941 calories and 30g of fat!)

10
Sep
2013

Crock Pot Potato Gratin (giveaway)

categories: Crock Pot Recipe, Crock Pot Recipes, Main Dishes

{Giveaway has ended}

Steak houses are infamous for perfectly aged, mouth watering cuts of meat. Filets under their roof can be cut without a knife, delivering melt in your mouth perfection.

Their main courses are accompanied by a myriad of simple yet incredible dishes served family style. Velvety creamed spinach, macaroni and cheese on steroids, and a spiced up potato gratin leave you wanting more. So much more that after my first experience I went home and duplicated the gratin for Christmas that year.

Now that I am on my health quest, I decided to come up with a ‘better for you’ duplication. To make it week day friendly, it was made in the crock pot. (Score one for weekday friendly gourmet meals!)

It just so happens to be the perfect week 2 recipe for the Pile on the Produce giveaway! (Have you entered to win a potato prize pack yet? If not click here for details!)

Fun fact alert: Did you know that potatoes are loaded with potassium? This makes them a blood pressure lowering power house. They are also an excellent source of vitamin C, fiber, B6 and iron.

This slimmed down version comes in at only 270 calories, versus the original’s whopping 675 calories. That saves you 405 calories without sacrificing taste!

Since this is part of the Pile on the Produce promotion, there are additional produce items to make this dish higher in nutritional content. I’ve added red bell pepper, and additional leeks. The dairy is cut significantly, using vegan cream cheese, chicken stock and almond milk in place of milk and cream. Parmesan cheese is used to give it just a touch of decadence.

So, what are you waiting for? Make this dish or the Skinny Power Potato & Egg Crepes. If you post a picture of any of one of the two Pile on the Produce creations on your FB wall you will receive 5 bonus entries. Just make sure you post on the Decadently Fit FB wall and let me know you did. The next drawing will take place September 15, 2013 @ 9 p.m. PST.

Recipe

Serves 8 – 10

1 tablespoon olive oil

1/2 tablespoon coconut oil

1 small jalapeno diced

1 red bell pepper, diced

1 leek diced, rinsed in a bowl of ice cold water to remove dirt

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

3/4 cup plain almond milk

1 1/2 cup low-sodium chicken stock

8 oz. vegan cream cheese (you have to just trust me on this one)

1 cup shaved parmesan

2 1/2 lbs. Klondike Rose Potatoes, cleaned, eyes removed

2 tablespoons Melt butter

2 tablespoons Bob’s Red Mill Gluten-Free Flour

Fill a large bowl with water and 1 cup of ice.

Slice the potatoes on a mandoline 1/16th of an inch thick. As each potato is cut put the slices in the bowl of cold water. Set aside.

Over medium-high heat sauté the peppers and leeks in the coconut oil and olive oil until softened, about 3-5 minutes. Stir in the garlic and sauté for another minute. Stir in salt and pepper. Take off heat and set aside.

In a large sauce pan melt the Melt over medium heat, whisk in the flour and stir until the mixture smells like popcorn (2 – 3 minutes). Do not stop stirring, or it will burn. Whisk in the chicken stock slowly. When fully incorporated add in the almond milk, constantly whisking. Continue stirring till the mixture starts to thicken, 5- 8 minutes. When mixture has fully thickened stir in the leek mixture.

Stir in the vegan cream cheese and parmesan, until fully incorporated. Let simmer for 5 minutes on low heat. Season to taste with salt and pepper.

Line your crock pot with a plastic liner. (trust me!)

Drain the potatoes in a colander and dry of excess water with a clean, lint free kitchen towel.

Put a small amount of the cheese sauce on the bottom of the crock pot. Layer the potatoes on the bottom of the sauce, 1 layer.

Cover the potatoes with a small amount of the sauce, and add another layer of potatoes over that. Repeat till there are no more potatoes. Dump the rest of the sauce on top of the last layer of potatoes, covering evenly.

Place 2 layers of paper towels over the dish, and cover with the lid. The paper towels should not be touching the sauce.

Cook on low for 6 – 8 hours or until the potatoes are soft and a crusty cheese layer has started on the outside of the potatoes.

Servings: 8• Size: 1/8 of the gratin • Calories: 270• Fat: 4.5g • Carb: 37g • Fiber: 3g• Protein: 7.5g • Sugar: 2g • Sodium: 216mg • Cholesterol: 6mg

02
Sep
2013

Skinny Power Potato & Egg Crepes w/ Skinny Hollandaise (giveaway)

categories: Breakfast, Condiments, Gluten-Free, Main Dishes

Most of my recipes come out of thin air. Lots of trial and error from what I have on hand, or what looked good that day at the grocery store. I excel in the ‘create something from nothing’ realm.

This dish was born the morning after my little sister’s bachelorette party. We had a super sized adult slumber party, complete with decadent food, drinks and ice blocking. Wild and crazy we were.

The seven of us that were left in the morning woke up starving. The events from the evening prior led us straight to the kitchen to fill our rumbling, some turbulent, bellies.

Upon scouring my culinary domain for a suitable breakfast, I came up with this satisfying, yet sassy number. I watched the first of the guests as she took her bite. I must have looked like a child waiting for their parent’s life changing approval. Thankfully she gave me an enthusiastic thumbs up. Each of the slumber crew loved it so much they stayed for lunch, and dinner. I was more than happy to oblige.

So, when Klondike Brand Potatoes contacted me to be a part of their *Pile on the Produce promotion and Giveaway, I knew exactly what I was going to make.

Before I give you the recipe for this to die for lean and mean crepe machine, I’ll explain Pile on the Produce. It is a national retail promotion in which retailers build potato displays to promote the health benefits of potatoes. Klondike Brand is encouraging families to incorporate as much produce as they can into meals.

Bloggers like myself have been asked to come up with recipes that use potatoes and at least two other produce items in a healthy dish. By doing this they are hoping to spark your creativity in using the vitamin packed spuds and produce.

To reward all my readers for being such loyal fans, Klondike and I will be doing a giveaway each week in September. There will be a total of 4 winners that will receive a potato prize pack directly from Klondike. Each week I will randomly pick a winner from the entries. Drawings will be done every Sunday at 9 p.m. PST. (unless otherwise stated).

To enter, subscribe to Decadently Fit, like DF’s Facebook, follow DF on Twitter, or Instagram. If you already do, send your friends. Have them subscribe to DF’s blog, like the Facebook, follow Twitter or Instagram. After they have done any of the items listed have them post anywhere on the pages that you sent them. Good luck!

Now the crepe.

A combination of crispy Klondike Rose potatoes, sweet red bell pepper, and onion are warmly wrapped in an egg white blanket, only to be topped by a velvety hollandaise made with fat-free greek yogurt.

Sound good? Then get up and go make this as a nice Labor Day treat for your loved ones.
Happy Labor Day!

For your drooling pleasure…

Recipe

Potato Hash

4 Klondike Rose Potatoes, scrubbed, coarsely grated

1/2 of large red onion, diced

1/2 green bell pepper, diced

1/2 tablespoon coconut oil

1/2 tablespoon olive oil

salt & pepper to taste

Pre-heat your oven to 140 degrees. Heat an oven safe medium skill over medium high heat. Saute the bell pepper and onion for 3 – 5 minutes. Stir the potatoes in with the bell pepper mixture. Season with a pinch of salt and pepper. Create an even layer in the pan, and put the lid on for 3 minutes. Remove the lid and flip the potatoes. Repeat til potatoes are soft. Then repeat without the lid until the potatoes are crispy. Keep warm in oven without lid on.

Skinny Hollandaise (adapted from a recipe by Deantini)

6 oz. plain greek non-fat yogurt

2 teaspoons lemon juice

3 egg yolks (room temp)

1/2 teaspoon sea salt

1/2 teaspoon Dijon mustard

couple dashes Tabasco

Use a double boiler or (since I don’t have one) place your kitchen aid mixer bowl over a large pot of simmering water. Whisk yogurt, lemon juice, egg yolks well. Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min. Sauce should be smooth and thick. Remove from heat and stir in salt, mustard, and Tabasco. Sauce can be stored up to a week in the fridge.

Crepe

5 egg whites, beaten

Olive oil in a misto sprayer (or non-stick spray)

2 cups baby spinach, ripped into bite size pieces

smoked paprika (optional)

Spray a small saute pan with a small amount of oil. Divide the mixture into 2 or 4 servings. Use either 1/4 of the mixture or 1/2 depending on your decided portions. Pour egg white into hot pan and swirl, coating the entire bottom of the pan. Put pan back on flame and cover for 1 minute. Uncover and gently flip, cooking the other side completely. Do not over cook.

To assemble:

Place the crepe(s) on a plate. Fill each crepe with the potato hash, some of the spinach, roll up and place seam side down. Top each crepe with 2 tablespoons of the hollandaise, and sprinkle with the paprika.

*Oh and don’t forget to go to the Klondike web page where you can be one of four winners to receive an Ipad2! You can also get a great coupon here.

Disclosure: I was provided with a 5 lb bag of Klondike Rose Potatoes and The Culinary Guide to Klondike Potatoes from Potandon Produce L.L.C. as part of the Pile in on the Produce Promotion. All opinions are my own.