1. Recipe: Prosciutto, Arugula and Parmesan Flatbread Cured ham is good for the soul, this I am sure of. If you are not wrapping it around melon, asparagus or shoving it by the handfuls into your mouth, then you should give this really easy recipe a try. If the word aroogulla is sending your mind all scatter brained, no worries. This is a fabulous green rich in vitamin C, potassium and along with the rich spicy taste, is considered to be an aphrodisiac. Ingredients: 1 ball Trader Joe’s Pizza Dough 1/2 cup Parmesan cheese, thinly shaved/sliced 6 oz Prosciutto Extra-Virgin Olive Oil 1 cup Arugula, rinsed and dried Fresh Ground Pepper Flour Instructions: Preheat your oven to 425 degrees. Add flour to a rolling surface such as a cleaned counter or cutting board. Place the ball of dough out and let it sit for about 20 minutes. Roll out the dough as best you can, trying to keep the surface even and the shape pleasing. When it is thinly rolled out place it on baking sheet or stone. Be sure to poke holes throughout the surface it to eliminate bubbles. Bake dough for about 15 minutes, till it starts turning a nice golden brown. Remove from oven. Drizzle dough with olive oil. Line with prosciutto Add arugula and Parmesan. Finally grind fresh pepper on top and enjoy!
  2. Recipe: Palak Paneer Homemade Indian, never order take out again! Ingredients: 2 Tbs Ghee 2 cloves garlic, chopped 1 onion, chopped 1 Tomato,chopped 1 Tbs Fresh Ginger, grated 1 t Coriander Powder 1 t Cumin Powder 1 t Turmeric Powder 1 t Red Chili Powder 1 t Garam Masala Powder 1/2 Cup yogurt 6 Bunches Spinach, chopped 12 oz Fresh Paneer, cubed Instructions: Heat ghee in a saucepan over medium heat and add chopped garlic, ginger and chopped onion, saute until the onion becomes golden brown. Add turmeric, coriander, red chili, Garam Masala and cumin powder, continue to cook for 2 minutes. Add chopped spinach and tomato to the mixture and cook till spinach is tender. Add yogurt. Reduce heat and simmer for 2-3 hours. Heat a small sauce pan, add paneer cubes and fry until it become golden brown. Drain and add to the Spinach mixture and serve!
  3. Recipe: Spanish Brown Rice So easy you will wonder why you have not made it before! What do you do when all the refrigerator contains is an onion and maybe a stray carrot?  You make rice! I am rounding the corner towards finals week and unfortunately have not made it to the grocery store. I started this meal by dicing the onion and throwing the remains along with any overly frozen vegetables I have into a pot of water. Bring it to a boil and you have a quick homemade broth!  I use brown rice in this recipe to add a little fiber to my diet and make this a more nutritious meal. If you are one of those people who hate brown rice, give it a try and I bet you cannot tell the difference. The substitution of brown rice nutritionally will provide your body with 3.5 grams of Fiber, 5 g of Protein, along with the % DV of 12% Thiamin (Vit B1), 15% Niacin (Vit B3), 21% Magnesium, 14% Vitamin B6, and a whopping 88% of Manganese in a 1 cup serving [1]. Still not convinced? Ok, it also contains 603 mg of Omega-6 Fatty acids and 27.3 mg of Omega-3 FA. These Omega Fatty acids cannot be produced by our bodies and are essential in keep our brains functioning, regulating metabolism and maintaining bone health [2]. Worried about heart disease, diabetes, high cholesterol, high blood pressure or colon cancer? Eat a cup of brown rice and rest assured your body will thank you.  Ingredients: 1 Tbsp Olive Oil1/2 medium Onion, chopped3 Garlic Cloves, minced1/2 cup Organic Brown Rice4 oz Tomato sauce or Canned Diced Tomatoes1 cup Vegetable Broth1/3 cup Organic Peas, frozen1 tsp Oregano, ground1 tsp Cumin, ground (optional) Salt and pepper to taste Directions: Start off by adding the oil to a sauce pan, bring to a medium heat. Add add onions and garlic, saute till they start to become translucent.  Add the rice, stirring frequently, making sure it does not burn. Cook till the rice also starts to become translucent and golden brown. Add tomatoes and broth, stir to evenly distribute. I like to add the frozen peas on top, you can also add chopped carrots!.  Reduce heat to a simmer, cover, and cook for 30-45 minutes, till rice is tender.  Once the rice is tender add the ground oregano, salt and pepper. Heat some black beans and you have a meal! Sources:  1. Self Nutrition Data, Know what you eat 2. Omega-6 Fatty Acids, University of Maryland Medical Center
  4. Swiss Chard, Potato and Leek Gratin 4 Tbsp Butter1 Small Onion, finely chopped1 Bundle of Swiss Chard, leaves and stems separately cut into 1-inch pieces2 Leeks, chopped into 1/4 inch rounds2 cups Yogurt2 Garlic Cloves, minced2 Tbsp Flour2 lbs Potatoes, peeled and sliced with mandolin into rounds3 Tbsp Chives, chopped1/2 Tbsp Rosemary, finely ground1/3 cup WaterSea SaltFreshly Ground Black Pepper1 1/4 cups Goat Cheese Directions: Preheat oven to 400°F; Grease a 9×13 baking dish. Melt 2 tablespoons butter in sauce pan over medium heat, add onions. Cook onions till they become translucent.   Add chard stems and leeks, season with salt and pepper.  Cook for about 5 minutes, stirring occasionally. Add chard leaves and cook until they are slightly wilted. Season with salt and pepper and transfer greens to a bowl, set off to the side. In small saucepan combine yogurt and garlic, bring to a simmer. In a saucepan heat two tablespoons butter over medium heat.  Slowly add flour while whisking. Cook for about one minute whisking the entire time. Slowly whisk in yogurt and garlic. Season with salt and pepper and set aside. Spread a layer of potatoes along the bottom of greased dish, overlapping as you go. Sprinkle with salt, pepper, and a quarter of the chives, rosemary and of the cheese. Distribute a quarter of the greens mixture over the cheese, then pour sauce over.  Repeat with each layer and sprinkle with the last 1/4 of cheese on top.  Add water to dish and put into oven. Bake for about 1 hour, until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
  5. Red Cabbage Asian Salad with Tangy Cilantro Dressing My all time favorite salad which I could honestly eat every single day! 1 tsp Fresh Ginger, minced1 Garlic Clove, minced1/2 cup Cilantro, chopped3 Tbsp Peanut Butter1/2 Lime, juiced2 Tbsp Flax Seed Oil3 Tbsp Nama Shoyu or Soy Sauce1 Tbsp Water, hot1 Tbsp Raw Agave Nectar3 cups Red Cabbage1 cup Green Cabbage1/2 cup Carrots1/3 cup Green Onions, choppedsmall can Mandarin Oranges, drained2-3 T Cilantro, chopped1/4 cup Almonds, sliced Directions: Put ginger, garlic, cilantro, peanut butter, lime juice, flax seed oil, soy sauce, hot water, and agave in blender. Blend for one minute, until ingredients are well combined. Remove outer leaves from cabbage, cut out core, and cut into thin slices with a mandolin. Slice carrots into rounds.  Add cabbage, carrots and onions to a large bowl, toss thoroughly.  Add oranges, almonds and cilantro to top, toss with dressing and enjoy!!
  6. Cilantro Potato Salad Ingredients: 3 pounds Red Potatoes1 cup Mayonnaise1 Jalapeno, minced1/3 cup Cilantro, Chopped3 Green Onions, chopped2 Tbsp Lime Juice1 Garlic Clove, minced1/2 tsp White Pepper2 Tbsp SaltCilantro, chopped as garnish Instructions: Add potatoes to a large pot and cover with water.  Bring to a boil and cook till tender. Drain and cool.  Stir together mayonnaise, with jalapeno, cilantro, green onion, garlic and cilantro.  Add potatoes, and toss to coat. Add salt and pepper to taste.  Cover and chill. Garnish with chopped fresh cilantro
  7. Recipe: Black Bean Chili with Goat Cheese Ingredients: 1 Tbsp Olive Oil1 White Onion, chopped3 Garlic Cloves, minced2 Zucchini, sliced into rounds2 Carrots, sliced into thin rounds1 Yellow Bell Pepper, chopped2 tsp Habanero Chili Powder2 tsp Cayenne Chili Powder1 tsp Cumin2 cans Black Beans, rinsed and drained1 small can Tomato Paste1 cup Corn, frozen, canned or fresh3-4 cups Watersalt and pepper8 oz of Goat Cheese1 large Avocado, slicedDirections:Heat oil in pan and add onions and garlic. Cook till they are translucent.  Add vegetables, chili powders, and cumin, cook over medium heat stirring occasionally.  When vegetables become tender, about 10 minutes, add beans and corn, cook for about 1 minute.  Add one cup of water at a time and simmer.  After about 10 minutes add another cup and the remaining cup if too thick.  Continue to simmer for another 10 minutes.  Season to taste with salt and pepper.  Serve with chunks of avocado and goat cheese. Also tastes great with pita chips.
  8. Recipe: Hummus Ingredients: 2 cans Garbanzo Beans, drained 1 Jalapeno, minced 3 cloves of Garlic, minced 1/2 cup Olive Oil 1/4 cup Raw Tahini 1/4 cup Nama Shoyu 1 tsp Cayenne Pepper 1 Tbsp fresh Lemon Juice 1 Tbsp fresh Lime Juice 1/4 tsp Cumin 1/4 tsp Tumeric 1/4 tsp Paprika 1 Heirloom Tomato, chopped Instructions: Add all ingredients into a food processor, blend. Serve with tomato and enjoy!
  9. Recipe: Millet Stuffed Portabella Mushrooms Ingredients: 1/4 cup Millet1/2 cup Vegetable Broth2 large Portabella Mushrooms, stems removed and cleaned1 Tbsp Olive Oil1 Onion, chopped1/2 Yellow Bell Pepper, chopped2 Garlic Cloves, mincedSmall can of Black Olives, sliced1 cup Feta Cheese1/2 Tbsp Fresh Thyme, chopped1 Lemon, juiced2 tsp Cayenne PepperSea Salt to taste1/4 cup Parmesan cheesePrepared marinara sauce Directions: Preheat oven to 400 degrees.Place millet in a dry pan and bring to a medium heat. Let millet toast, agitating pan every so it does not brown or burn. Add broth and bring to a boil. Reduce heat, let simmer covered for until the water is absorbed, about 20 minutes, fluff with fork. Remove from heat and set aside covered. Add olive oil to a pan and add onion, garlic, bell pepper, saute about 10 minutes. Add millet and olives, mix well.  Transfer to a large bowl.  Add feta, thyme, lemon juice and cayenne pepper.  Gently toss, season with salt. Stuff mushroom caps and top with parmesan cheese. Bake for 25 minutes or until the mushrooms caps are tender.  Serve with your favorite marinara sauce. I paired these with a butternut squash sauce and they were divine! :P
  10. Recipe: Endive Salad with Gorgonzola and Walnuts I am trying to be adventurous and incorporate foods I ‘believe’ I do not like, into my diet.  Walnuts and Gorgonzola for example, I do not enjoy the strong taste of either.  I set out to find a recipe pleasing to my taste buds and this was it!  The walnuts in this dish are rich in omega-3’s and are a heart healthy food. Ingredients: Endive Salad with Gorgonzola and Walnuts1/2 cup Walnuts2 tablespoons Olive Oil or Flax Seed Oil2 teaspoons White Balsamic Vinegar salt, freshly ground pepper to taste2 heads Belgian Endive1/2 cup Gorgonzola, crumbledPreheat oven to 350ºF. Directions: Roast walnuts in a baking sheet for 8 to 10 minutes. Remove and let cool. Whisk oil, vinegar, salt and pepper together. Set aside. Carefully remove 10 or so outer leaves. Arrange in a radial pattern on plate. Chop up the remainder of the endive head. Place in large bowl.  Crumble walnuts into pieces and add to bowl along with crumbled gorgonzola and toss with dressing. Mound mixture in center of whole endive leaves and serve.
  11. Shrimp in a Garlic Lemon Basil Broth 1 lb Shrimp, uncooked 5 Garlic Cloves, minced 2 Lemons, juiced 1 Tbsp Olive Oil 1 Tomato, chopped (keep juice also) 1/2 cup Basil, chopped 1 tsp Butter Instructions:  Marinate shrimp in lemon and 3 garlic cloves.  Leave in the refrigerator for about 2 hours.  In a sauce pan add olive oil and heat on medium.  Add garlic, cook till becomes transparent.  Add tomato, cook till they start to break down, about 3 minutes.  Add shrimp, when shrimp starts to turn pink add basil and butter. Cook till shrimp is pink all over. Remove from heat and serve with fresh chopped basil.
  12. Whole Wheat Strawberry Scones I have been craving scones for the past few weeks and decided to try my hand at it.  The result was perfection!  I used half wheat flour to incorporate the benefits of fiber and to be honest it barely affected the final product.  I served these to friends and they raved over them and could not even tell they were made with whole wheat flour! Ingredients: 1 cup Strawberries, chopped3 Tbsp Sugar1 cup Whole Wheat Flour1 cup White Flour2 tsp Baking Powder1/4 tsp Salt6 Tbsp Butter, in cubes, slightly softened2/3 cup Half-and-Half or Milk Instructions: Preheat oven to 400 degrees. Sprinkle fruit with half the sugar; set aside. Combine remaining sugar with flours, baking powder and salt, whisk together. Add butter, using a pastry cutter turn mixture into a fine meal.  Fold in fruit then milk. Be sure to not over stir.  On a lightly floured surface knead dough just enough to combine ingredients. Form small round balls of dough and place on a lined baking sheet. Bake for 15 minutes. Remove from oven, cool and enjoy!
  13. Mushroom, Feta and Spinach Casserole This one is inspired from Kalyn’s Kitchen. I’m a big fan of her blog and recipes. I decided to try my hand at a breakfast casserole and I was not disappointed. These are so easy to make and perfect for on the go.  Ingredients: 1 Large Shallot, sliced1 Clove Garlic, minced8 oz Mushrooms, sliced4 oz Feta Cheese3 cups Spinach10 Eggs3 Tbsp Milk Nutritional Information: 5 Servings302.81 kcal19.05 g Protein7.51 g Carbohydrate22.33 g Fat Instructions: Preheat oven to 375 degrees.Spray an 8x8 baking dish with nonstick spray. Spray sauce pan lightly with olive oil, add shallots and saute.  When these become translucent add sliced mushrooms.  Cook till tender.  Add mushrooms and shallots, to baking dish.  Add feta on top of mushrooms and shallots. Add garlic and spinach to the same pan, cook about 3-4 minutes, till the leaves have softened.  Add the spinach to the baking dish.  Mix eggs with milk then poor over layers in dish. Place in oven and bake for 20 - 25 minutes depending on how you like your eggs done.
  14. Mushroom Stuffed Artichokes I served these over a bed of lemon pepper pasta with a light drizzle of olive oil and lemon juice.  Ingredients:3 Tbsp Olive Oil2 cups Button Mushrooms, chopped1/2 cup Onion, diced3 Garlic Cloves, chopped1 Tbsp Cilantro, chopped1/3 cup Parmesan Cheese1/2 tsp Salt1/2 tsp Lemon Pepper2 Artichokes1 Lemon, juiced Instructions: Heat 1 Tbsp of oil in a sauce pan, add garlic, onions and mushrooms.  Cook till the onions become translucent.  Set aside in a bowl to cool for a about 5 minutes. Clean artichokes by cutting the top and bottom 1/4 off.  Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity.  Coat with lemon juice to reduce oxidation. To the mushroom mixture add cilantro, Parmesan, salt and pepper; mix thoroughly.  Open the artichoke by spreading all the leaves wide. Stuff spoonfuls of the mushroom mixture in between each leaf till full. Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Drizzle about 1 Tbsp of oil over each artichoke. Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Serve immediately.
  15. Sautéed Shrimp with Warm Tropical Fruit Salsa My version of a wonderful recipe from Simply Recipes Ingredients: 1 cup Unsweetened Coconut Flakes1 lb Raw Shrimp, peeled and deveined3 Tbsp Olive Oil1 Mango, peeled and diced2 Kiwi, peeled and diced1/4 cup Green Onion, finely diced1 tsp Sugar1/4 tsp Chili Powder1 Lime, juiced1/8 tsp salt3 fresh Mint Leaves, juliennedFresh Ground Pepper Instructions: Heat a large sauté pan to medium heat. Add coconut flakes, stirring constantly. When flakes start to brown on the edges, remove from heat and transfer to a plate to cool. In the same pan add 2 teaspoons of cooking oil, heat to medium heat, add diced onion and sauté for 1 minute. Add mango and kiwi and cook until bubbly and softened, about for 1 minute. Poor into a bowl, add mint, sugar, chili powder, salt and lime, mix together. Season shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a sauté pan to medium heat. Add shrimp, cook for 2 minutes each side or until cooked through.  Serve shrimp on a bed of rice or alone.  Pour on the tropical salsa on top of the shrimp.  Sprinkle with toasted coconut flakes and fresh ground pepper.  Enjoy!

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