Finding Joy in Food

Skinny Salmon May 27, 2012

Filed under: Uncategorized — foodfiend @ 3:36 pm

I had a nice piece of salmon leftover from sushi night, and decided to sear it on a grill pan.  It was good, it just need a sauce of some sort.  I sauteed half of an onion, one can of fire roasted tomatoes, half a can of quartered artichokes, several banana peppers and a handful of kalamata olives.  I added about a half a cup of red wine and let it reduce for 15 minutes. Put in baking pan & top with crumbled ritz crackers, parmesan cheese, and bread crumbs. Set oven to 350.  Cook in oven for 30 minutes (or until topping is golden brown)  I served mine with a side of garlic spinach and orzo.





Filed under: Uncategorized — foodfiend @ 2:55 pm

I had a craving for sushi and decided to make my own!  There are only two sushi restaurants in Durango and they are pretty pricey. Suprisingly, sushi grade tuna and salmon were only $15.00 per pound at Nature’s Oasis, and I need a half a pound of each.  This was almost too much fish because I bought imitation crab (for California rolls) and shrimp for shrimp tempura rolls.  I already had a bamboo roller, seaweed paper (Nori), freeze-dried wasabi powder (just mix with water for a paste), soy sauce, cucumber, avocado, carrots, and green onions.  Sushi rice was also available at the grocery store and only took 20 minutes to cook.  After a few practice rolls, it became super easy to get them too look normal.  I also made spicy mayo (which is the pink sauce that is served on alot of fried rolls).  Just mix siracha and mayonaise and you have your very own spicy mayo.  I also bought won ton wrappers and made mini spring rolls with shrimp,cilantro, and veggies. You can buy a low fat sesame ginger salad dressing for dipping.


Chicken Piccata May 24, 2012

Filed under: Uncategorized — foodfiend @ 4:43 pm

I love Italian food!  The only downside, is that it can be very high in calories and fat.  In my attempt to stay healthy,  I modified my favorite chicken piccata recipe to fit within my diet guidelines.

1 lb organic boneless, skinless chicken breasts

2-3T brined capers (drained and rinsed to reduce sodium)

2 T I can’t believe it’s not butter or olive oil spread

1/2 c frozen peas

1/2 c white wine

1/4 c all purpose flour

3 t minced garlic

3c whole wheat angel hair pasta or spaghetti

1/4 c fresh squeezed lemon juice

salt & pepper to taste.

Garnish with flat leaf italian parsley

Pound out chicken with a meat mallet or heavy object around the kitchen (ex. a can of soup)

Boil 6 c water.  Add pasta when boiling.  Drain, set aside.

Meanwhile, heat butter in skillet of medium high heat

Dredge chicken in flour, saute in butter (shaking off any excess flour)

Cook chicken till brown. Remove from heat.

Add capers, lemon juice, wine.  Simmer until thick.  Add chicken & frozen peas.

Serve over pasta.  Garnish with additional lemon slices and parsley.


Cucumber Tomato Cottage Cheese

Filed under: Uncategorized — foodfiend @ 4:28 pm

Breakfast as we all have been told, is the most important meal of the day because it gets your metabolism going.  I HAVE to eat something for breakfast or else I will starve and be cranky for the rest of the day.  Today, I was craving cottage cheese.  I love cottage cheese because you can switch up the added ingredients to almost anything that suits your taste.  Sometimes I like to add berries, fill a half of cantelope with cottage cheese and drizzle with sugar free syrup, or substitute it for dressing on my salad.  I happened to have some grape tomatoes and an English cucumber on hand.  Diced the veggies, added lots of fresh ground pepper, and served it with a slice of whole wheat bread.  This totally hit the spot!


Mussels in Bed

Filed under: Uncategorized — foodfiend @ 3:51 pm

I always cook my mussels in white wine, but due to the lack there of, I grabbed the red wine bottle I had opened to drink and used it to cook the mussels.  I wasn’t expecting them to be as tasty as they turned out, being partial to white wine, but they were DELICIOUS!  The robust flavor of the red wine really complimented the sometimes fishy, bottom- of- the-ocean taste.  My friend Vanessa and I ate the mussels in bed, while watching movies. (best idea ever)  I served the mussels with ritz cracker crusted tilapia, garlic ranch mashed potatoes, and green bean almondine.  So good!

Don’t mind the already eaten tilapia.

1-2lbs mussels

3 slices of turkey bacon, diced.

1 T minced garlic

1-2 c red wine

1 tomato, diced

1/2 medium onion

3 T flat leaf parley, diced

Saute onions in 2 T peanut/vegetable oil medium high heat

Once onions are translucent, add mussels.

Add garlic on top, tomato, wine all over.  Cover.

Let simmer until mussels have opened up.  About 3 minutes total.

Add parsley, stir, and serve.

Side note:  Do not eat the unopened mussels


Kale & Cabbage

Filed under: Uncategorized — foodfiend @ 3:29 pm

Because I am from the South, I have been raised on hearty greens like collards, turnips, cabbage, and kale. Traditional, southern greens are slow cooked with a ham hock or chitlins (any pork part will do, really).  Sometimes I indulge myself and cook them the traditional way.  BUT because I am getting married in just a few short months, I have been trying to cut back on fatty foods and stick to lean proteins and an unlimited amount of fruits and veggies. All the while keeping an eye on my caloric intake.

 This recipe is a twist on southern greens and is made with Kale and Cabbage.


1/4 bag pre washed kale (or one bunch)

1/4 head shredded cabbage

1/2 medium size onion, diced.

2 T peanut oil or vegetable oil

2 capfuls apple cider vinegar or 1/4 c dry white wine

1 pinch of sugar

Salt & pepper to taste

Heat peanut/vegetable oil over medium heat.  Add the onion.  Saute until translucent.  Add shredded cabbage & kale. Salt, pepper, sugar.  Once it has softened up a bit, add the apple cider vinegar/wine/broth.  Pan will sizzle & steam.  Reduce heat to medium low & cover.  Allow liquids to reduce.  Stirring frequently.  Veggies should be more tender but still a little bit crispy.  




Meatballs, MY WAY! January 18, 2012

Filed under: Uncategorized — foodfiend @ 8:28 pm

I absolutely adore a heaping plate of spaghetti and meatballs! But let’s face it, the calories don’t melt off as easily as they used to. Sooooo… lately I have been modifying some of my favorite foods by substituting leaner meats and adding double the veggies. Well, last night was a “cold weather craving night” in my house and spaghetti and meatballs was on the menu. I don’t know if you know this, but the meat world has come a long way with healthier options. Ground chicken and turkey are a few of my favorites. Now, you can purchase pre-seasoned ones too! For this particular recipe, I used an Italian seasoned ground turkey which was delish!


– 1 lb Ground Chicken or Turkey (or Ground Beef if you are feeling slim)
-1/4 c Parmesan Cheese
-1 T Parsley
-1 c Bread Crumbs (If you get the Italian Seasoned Meat you can use plain bread crumbs)
-2 Eggs

Roll into 2 in balls and place on a non stick baking sheet
Bake at 425 for 25 minutes.

In the meantime, heat a jar of your favorite spaghetti sauce. I chose an Asiago cheese tomato sauce. When meatballs are out of the oven, transfer them to the simmering sauce, season with salt & pepper. Simmer for 10 minutes. Serve over your favorite bed of pasta. Enjoy!