As part of our lifestyle change to be healthier, I will be sharing yummy healthy and simple recipes you too can whip up at home.
Grilled Stuffed Capsicum
We grilled and then stuffed these hydroponically grown capsicum from Leisure Farms. Here’s the recipe:
Sauté lean ground meat with garlic and onion (we used chicken breast for this). Sprinkle with cumin and chili powder. Turn off heat when done and top with fresh chopped tarragon or any other herb of your choice like oregano, thyme or marjoram. Dried herbs work fine too if you don’t have fresh ones on hand.
Slice tops off capsicum and spoon out the seeds. Grill over hot coals until done. Remove from grill and stuff with meat mixture. Top with mozzarella and broil for 5 minutes or until cheese is melted. Keep an eye on your capsicum as it burns quickly. Serve Immediately!
No Dairy Tuna & Herb Cream Pasta
Sauté diced garlic and onion until caramelized in a skillet with extra virgin coconut oil. Add diced tomatoes and tuna and stir fry until brown. Season with sea salt and black pepper.
Stir in just enough non-dairy milk like a nut milk or soy milk (I used Silk Almond Milk for this) until it barely covers tuna. Simmer on very low heat.
Mix a tablespoon of coconut flour in a cup with water and add to tuna mixture. If you see it has thickened too much, stir in more almond milk very slowly until your preferred creamy consistency. (I get my coconut flour from G Stuff in Alabang Town Center. It’s gluten free, low fat and high fiber)!
Serve on top of brown rice pasta (I used Field Day Organic Wheat Free Gluten Free a brown Rice Spaghetti from Healthy Options in Alabang Town Center).
Top with toasted minced garlic, fresh cracked black pepper and available fresh herbs then drizzle with extra virgin olive oil. I hand-picked some tarragon, celery and basil from our mini herb garden for this recipe.
Easy Tomyum Soup
This has got to be the quickest Tomyum soup I have made. I grabbed some dried Tomyum soup in a jar by Thai Heritage and simply followed the instructions (see photo below). I added some shrimp and squeezed some lemon juice into the soup as it simmered, and that was it! The jar comes with kaffir lime leaves which aid in digestion, galangal that improves blood circulation in hands and feet, lemongrass known to strengthen the immune system, and coriander which is rich in Vitamin C. Not only do these have wonderful health benefits, they also smell and taste delicious.
This muesli uses healthy organic oats with walnuts and flax seeds with omega 3 fats, known to prevent heart disease.
See more on benefits of omega 3 fats here: http://www.hsph.harvard.edu/nutritionsource/omega-3-fats/
In a bowl, mix 2 cups organic oats, 1/2 a cup mixed unsalted nuts and seeds like pistachios, walnuts, pecans, cashews, almonds, squash seeds, flax seeds. Sprinkle with cinnamon and nutmeg according to taste. I love using both ground cinnamon and fresh ground cinnamon bark (You can find it at Makati Supermart ATC, see photo below).
Add 1 to 2 tablespoons coco nectar syrup depending on your preference for sweetness. (I get my coco nectar syrup from coconana, see photo below. Find her @coconanaph on IG or contact her at (0917) 830 2442).
Give it a good stir. Place mixture on a cookie sheet. Bake at 175 degrees Celcius for 5-7 minutes but watch carefully because it can burn fast. Once it starts to brown, you can remove from oven and allow to cool. You will love the delicious aroma of the oats, nuts, seeds baking with cinnamon & nutmeg.
Once fully cooled, store the muesli in an airtight container. Use as topping for yogurt and fresh fruit or spoon in your oatmeal for added crunch and flavor. My kids love it with fruit like kiwi, mango and bananas and a side of Greek yogurt topped with extra cinnamon and coco nectar syrup.
Fruit, nut & smoked paprika chicken salad
This salad is refreshing, filling & easy to make
Slice chicken breast into cubes. Sprinkle with sea salt and black pepper. Sauté in extra virgin coconut oil and garlic. Add sweet smoked Spanish paprika (I get mine at Makati Supermart ATC, see photo below). Set chicken aside when done.
Toss romaine lettuce with the chicken breast and unsalted nuts like walnuts, pecans, almonds. Drizzle with honey balsamic vinaigrette (I love the Honey Balsamic vinaigrette by House of Theo from GStuff ATC because it’s not too sour, see photo below).
Top salad with mozzarella and frozen grapes. Serve immediately.
Fresh Mango & Tarragon Dressing
I love this super easy salad dressing inspired by coconanaph (thanks for the idea!!):
Slice 1 mango into large squares. Blitz in blender with a dash of sea salt, 2-4 tablespoons of extra virgin olive oil and 2-4 tablespoons of extra virgin coconut oil (cold-pressed), depending on how thick you prefer the consistency to be. Add fresh tarragon leaves and fresh ground black pepper. Spoon on top of organic greens and serve.
Easy No-Cheese Pesto
My first attempt at making my own pesto was a success!! It took me about 10-15 minutes to get it to the perfect taste and consistency.
Two handfuls of basil leaves
100 grams of unsalted nuts (Pesto is typically made of pine nuts, but you can choose other nuts for variety. I chose Healthy You Supreme Mix because it had six different kinds of nuts and NO IODIZED SALT since I prefer to use healthy sea salt instead.)
Roasted Garlic (Just pop in as much garlic as you like in the toaster oven until it browns. But if you prefer your garlic raw then just slice and toss in with the other ingredients.)
Sea salt and black pepper to taste
Equal parts extra virgin olive oil and cold-pressed extra virgin coconut oil (Contains lauric acid which helps protect our immunity)
Flax Seed, about 2 tablespoons (Great source of fiber and omega-3 fat)
Except for the oil and flax seed, put all ingredients in a blender. Pulse for 5 seconds. Start adding the oil and continue blending until you get the consistency you like. Stir the mixture and pulse again. Spoon the pesto sauce into a container and mix in the flax seed. Serve as pasta sauce or top meat like
chicken or fish.
Garlic-Nut Crusted Baked Chicken With Roasted Bell Pepper Sauce
Soak chicken breast in garlic-nut marinade and bake until done. Serve with roasted red bell pepper sauce.
Extra virgin coconut oil (cold-pressed)
Roasted red bell pepper sauce:
Bake 2-3 red bell peppers in the oven until skin turns brown, remove skins when done
Place peppers in a blender, add sea salt, black pepper, 2 tablespoons flax seed and 2 tablespoons extra virgin coconut oil (cold-pressed). Pulse for a few seconds and add oil until sauce is at your preferred consistency.
Roasted Garlic & Rosemary Dip
Pop 2 whole garlic in the toaster oven for 10-15 minutes. Peel when done. Mash with a fork, add a pinch of sea salt, black pepper and rosemary. Drizzle a teaspoon of cold-pressed extra virgin coconut oil and mix. Add oil depending on consistency you prefer. Serve with raw veggies like bell pepper strips, carrot sticks, and celery sticks.
Steamed Oriental Chicken Breast And Thigh Fillet
Soak chicken in oriental marinade then steam until done. Chop fresh raw bell peppers and spoon on top of chicken. Drizzle with some sesame oil before serving.
Sprinkle chicken with sea salt, black pepper, five-spice, ground ginger
Mix in some chopped garlic, onion, shallots and ginger
Add just a bit of extra virgin cold-pressed coconut oil
*These hydroponic bell peppers from Leisure Farms are my absolute favorite!
Baked Garlic-Onion & Herb Shrimps or Prawns
Marinate shrimps or prawns in chopped garlic, red onion, sea salt, black pepper or sazonador (see photos above), basil, oregano, thyme (and other herbs you may have) and a drizzle of extra virgin coconut oil. Bake in oven until done. Serve with a side of fresh lemon.