The Perfect Lobster Tail

In my opinion, there a few things more savory than a juicy lobster tail! Here is a quick and easy recipe for your repertoire...

INGREDIENTS

1 whole lobster tail 
1/2 tsp ground paprika
Lemon wedge
Ground white pepper, to taste (or black pepper is fine)
Coarse sea salt, to taste
1/4 cup melted butter








DIRECTIONS

1. Preheat the broiler to 500F
2. Place lobster tail on a baking sheet. With kitchen shears, cut the lobster tail lengthwise. Pull apart the shell slightly, and season the meat with salt, pepper, paprika and 1/8 cup melted butter.
3. Broil lobster tail until lobster meat is opaque, which is approximately 5-7 minutes (depending on the size of your tail). If you are broiling more than one lobster tail, it may take 7-10 minutes.
4. Before serving, drizzle with remaining butter and the juice of one lemon wedge.

Healthy serving suggestions: Mashed cauliflower, side salad, roasted asparagus...

ENJOY!

Cheat of the Week: Apple, Sausage, Sauerkraut and White Cheddar Quesadillas

This "cheat of the week" recipe is inspired by my favorite German,+Jonny Schmidt (Jonathan), who asked me to think up something delicious involving sauerkraut. I admit, I had to do some "Googling" (so funny that Google is a verb) to see what might be a nice flavorful addition to sauerkraut. I finally found an interesting recipe from +EatingWell Magazine on Pinterest for sauerkraut quesadillas. 

I made a few modifications to their recipe (added sausage and white cheddar, instead of regular cheddar), but I encourage you to try this out if you have an adventurous palate...it was REALLY DELICIOUS!

Now, keep in mind, the only other time I have eaten sauerkraut was sprinkled on top of a bratwurst in Chicago. Proof that I'm not always a perfect eater...see picture below of said bratwurst and sauerkraut (in the container next to the french fries...I promise I put it on my brat...AND I ate my fries)!

Me and Jonathan eating the sauerkraut and bratwurst in Chicago (where, I might add, our bartender's name was also Taryn)

This recipe will make enough for 2 servings. Takes about 25 minutes total time for preparation and cooking.


INGREDIENTS

2 Large tortillas (burrito size)

2 cups of cooked mild ground Italian sausage

1 cup sauerkraut (just buy a jar of it)

1 small apple (I used a honeycrisp apple), peeled and thinly sliced

1 and 1/3 cup white cheddar cheese, shredded (I bought a block of Vermont sharp white cheddar cheese and used my grater to shred the cheese)

1. Put sauerkraut and water in a medium-sized skillet. Heat until the liquid has evaporated, but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.

2. Brown sausage in separate skillet.

3. Gradually heat a large cast-iron over medium heat. Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly arrange about half the apple slices over the cheese, then top with half the sauerkraut and sausage, spreading it evenly. Sprinkle with another 1/3 cup cheese.Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2-3 minutes, then carefully flip and lightly brown the other side.

4. Slide the quesadilla onto a cutting board and cut it into halves or quarters.

If you want another one, there should be enough for a second serving. If you can only eat just one (like me), you can put a little extra sausage, cheese and apples in your first quesadilla.

I paired mine with a small side salad of super greens, peaches, pear tomatoes and goat cheese!

Genieben! I think that means "Enjoy" in German!

Spaghetti Squash Casserole

Back in May, I went out to California to visit my wonderful gal pal, Rachael (who, actually, was the initial kick-in-the-pants motivator for changing the way I ate over a year ago. Although, it did take me about 6 months to get serious about it). So...THANKS, RACHAEL! Anyhoo...after a long hike in Temescal Canyon (straight uphill...again, thanks Rachael), we dined at this fabulous eatery called  +True Food Kitchen in Santa Monica. The food was creative, fresh and delightful! It is definitely one of my favorite places to eat, and I discovered we had one here in Dallas which was some of the best news I received all year!

Ok, I digress. About a month ago, I wandered over to True Food Kitchen for lunch and chose a spaghetti squash casserole to dine on. WOW! It was really wonderful and I instantly decided that I needed to try and recreate it! And that, I did. Of course, I added a thing or two as I always do, but I highly recommend this very low-calorie, but highly flavorful recipe!

Spaghetti Squash Casserole (garnished with grated parmesan cheese and asian microgreens)

Now, this is not a quick recipe...it will take about an hour to prepare this dish, but the bulk of the time is roasting the spaghetti squash (which takes about 30 minutes). And, I actually skip making my own tomato sauce and just choose a great organic sauce which saves about 20 minutes as well.

Total cooking time: 1 hour

INGREDIENTS
1 medium spaghetti squash
5 roasted garlic cloves
1 cup broccoli slaw
4 oz fresh mozzarella
1/4 cup grated parmesan cheese
1 jar, organic tomato (or pasta) sauce
Parsley, basil, or microgreen leaves (for garnish)

DIRECTIONS
1. Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork.
2. In the same baking dish, roast garlic cloves (with the squash) for 20 minutes until softened. Once softened, squeeze garlic out of its skin and set aside.
3. Slice mozzarella into small slivers. Set aside.
4. In a skillet, heat tomato sauce with 1 cup of broccoli slaw. Cook and stir for 15 minutes while squash is baking. Simmer on low once broccoli slaw softens.
5. In a large bowl, mix spaghetti squash with roasted garlic, mozzarella, broccoli slaw and tomato sauce. Transfer mixture to an ungreased 1.5 qt. baking dish (I use my Corningware). Bake, uncovered, at 350° for 25 minutes until mixture starts to bubble. 
6. Take out of oven, sprinkle with parmesan cheese and garnish with parsley, basil leaves, or microgreens.
7. Let stand for several minutes before serving.

As always, ENJOY!

Wooden Cutting Board Revival

My wonderful friend, Ashley, gifted me a beautiful monogrammed cutting board for my birthday last year and I'm totally in love with it. So in love that I use it all the time...and over the past few months, the beautiful finish has dulled, so I Googled the best ways to restore a wooden cutting board....and found this quick and simple trick from +Courtney O'Dell at this link: http://sweetcsdesigns.com/how-to-sanitize-and-restore-a-wood-cutting-board/

All I used to restore my cutting board was vinegar and coconut oil and it has its original color back (plus a few loving cuts and scratches, compliments of some delicious recipes).

Here is my before and after! 

Watermelon, Tomato and Avocado Summer Salad

I wasn't super hungry for lunch today, but wanted to eat something to sustain me until dinner, so I whipped up this fresh summer salad! No cooking involved! 

It's pretty self-explanatory...but here is what I put together:

2 cups watermelon cubes
1/2 sliced avocado
1 cup yellow pear tomatoes

Sprinkle with crumbled goat cheese, garnish with Asian micro greens, and drizzle with balsamic vinegar (optional). 

Light. Nutritious. Delicious. Enjoy!!

Cheat of the Week: Banana-Almond Butter "Cake Cookies"

Let's be real, friends! We can't be perfect eaters every single day...like I say, life is for living! So, I'm going to do my best to post one "not perfectly healthy" recipe a week to the blog and it will be the "Cheat of the Week"... fun, right? I guess this also means I have to put in a few more minutes of exercise on these days! But, I'm of the belief that a good cheat food is usually worth the extra 30 minutes of cardio! Some cheats will be sweet, others may be savory, but all will be delicious!

Banana-Almond Butter "Cake Cookies"

Ok, so this isn't the worst cheat ever (I've got plenty of those in my back pocket), but it's got butter....and sugar.....and so, you know, those two ingredients alone equate to deliciousness! I was really hankering for a cookie the other day and wanting to try something new, so I modified this recipe from +Ethan Adeland  to create these yummy "cake cookies."  I'm calling them "cake cookies" because the interior of the cookie has the consistency of cake but the outside edges are crunchy...like a good muffin top! But don't forget the extra cardio so you don't actually acquire the dreaded muffin top (ugh)!!

Now, for the recipe:

Prep time:  10 mins

Cook time:  10 mins

Total time: 20 mins

Makes about 24 cookies

Banana-Almond Butter "Cake Cookies"

Ingredients

• ½ cup of sugar
• ½ cup of brown sugar
• ½ cup of butter (room temperature)
• 1 egg
• 1 teaspoon of vanilla extract
• ½ cup of almond butter (you can use peanut butter if you prefer)
• 1 banana (mashed)
• 1½ cups of all purpose flour
• 1 teaspoon of baking soda
• 1 tablespoon of cinnamon (if you don't like cinnamon, you don't have to add it in)
• ¼ teaspoon of salt

Instructions

1. Preheat oven to 350° F.
2. Cream together butter and sugars until fluffy.
3. Beat in egg and vanilla.
4. Mix in the almond (or peanut) butter and mashed banana until well combined.
5. Add in the cinnamon (if you want cinnamon; if not, omit this step)
6. In another bowl, combine the flour, baking soda and salt.
7. Add flour mixture to the peanut butter mixture and blend in.
8. Drop by tablespoonfuls onto an ungreased cookie sheet.
9. Bake for 10 minutes or until the edge of the cookies begin to brown.

Other fun things you could add into this recipe: Nuts, coconut flakes, chocolate chips!

Happy Baking...ENJOY!

20-Minute Deliciousness

I fully planned on eating dinner at a friend's house tonight, but ended up having to get some work done, so I headed home instead...and I hadn't planned dinner. I'm a couple days overdue for a grocery adventure, so I put my thinking cap on, and cooked up this yummy meal in about 20 minutes with some random things in my kitchen! Sometimes you just gotta get creative!

Curry-roasted shrimp, with roasted peach, chayote and basil medley, baked tomato and a peach-basil yogurt dip.

INGREDIENTS

Raw shrimp (if you can get them already deveined, great!)

Peaches (you can get them canned, I won't judge you...but drain the juice out of the can)

Basil leaves

Tomato

1/2 cup Greek Yogurt

Chayote (Mexican squash)...you can use regular summer squash, too...I just think chayote is fantastic!

1 tbsp Extra Virgin Olive Oil

1 tbsp curry powder

1 tsp crushed red pepper

1/2 tsp sea salt (or regular salt will be fine)

1/2 tsp ground pepper (I like mine freshly grounded, but you can use the pepper shaker, if you like)

DIRECTIONS

1. Preheat oven to 400F. Line a baking sheet with parchment paper. Slice the peach (or use 1/2 canned peach slices -- drain the juice out of the can) and spread the slices on the baking sheet. Sprinkle peaches with 1/4 tsp salt. On the same baking sheet, roast 1/2 tomato and quartered slices of squash (or chayote). Roast peaches, tomato and squash for 14 minutes.
2. In separate bowl, mix shrimp with olive oil, curry powder and the remaining 1/4 tsp of salt. As soon as the peaches, chayote and tomato come out of the oven, set them aside and put the shrimp on the baking sheet, and roast for no longer than 5 minutes.
3. Peach-basil yogurt: put remaining peach slices in blender or food processor with crushed red pepper. Mix blended peach mixture with greek yogurt and chopped basil leaves. Set aside.
4. Once shrimp comes out of the oven, mix chayote and peaches (add a bit of chopped basil), and plate all food (see above picture). Put peach-basil yogurt in a separate dish to dip the curry shrimp in...or you could spread the yogurt over the shrimp...either way, it's yummy.

AND ENJOY!