For this super yummy, easy and high ORAC pesto, I started with Keri Glassman's Lemon Artichoke Pesto stuffed chicken recipe which is AMAZING. (it's on her website www.nutritiouslife.com and in The O2 Diet book)
I tweaked it cuz I had leftover spinach, no walnuts but lots of raw shelled pistachios.
Into a food processor or blender toss
2 large handfuls of baby spinach
1 bunch of basil leaves
1 can of water packed artichoke hearts
1 tsp of crushed garlic
fresh grated lemon peel of one lemon
juice of 1/2 lemon
2 small handfuls of raw shelled pistachios
1 oz of grated parmesan
2 T extra virgin olive oil
dash of red pepper flakes or cayenne
Pulse until you have achieved the texture you like. I like it when the pistachios are still a little crunchy, but for some applications, you might like it smoother.
adjust seasonings such as lemon juice and garlic and cayenne to taste.
Great on everything from chicken breasts to eggs to pasta to acorn squash or spread on an open faced sandwich! Also stir it into soups or shake up with more lemon juice and olive oil for a salad dressing!
Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Super Easy, Fast and Yummy high ORAC Fish
Super Easy, Fast and Yummy high ORAC Fish.
One of my dearest oldest friends, Kathy Tavitian, taught be this dish last night, and she, being the super busy career woman she is, has very little time for cooking.
Take any fish filet you like: Snapper, cod, salmon, tilapia and divide into serving size pieces.
Place on sheet of foil about 3 times the size of the fish.
Dollop salsa plentifully on top. If you are in Phase III of the O2 Diet, add a tablespoon of grated cheese to the top.
Crimp the foil edges, sealing the fish in a little packet.
Bake at 375 15-20 minutes depending on thickness of fish.
VOILA!
P.S. you can slice some carrots and broccoli and add to packet if you like
serve with a salad.
Mangia!
One of my dearest oldest friends, Kathy Tavitian, taught be this dish last night, and she, being the super busy career woman she is, has very little time for cooking.
Take any fish filet you like: Snapper, cod, salmon, tilapia and divide into serving size pieces.
Place on sheet of foil about 3 times the size of the fish.
Dollop salsa plentifully on top. If you are in Phase III of the O2 Diet, add a tablespoon of grated cheese to the top.
Crimp the foil edges, sealing the fish in a little packet.
Bake at 375 15-20 minutes depending on thickness of fish.
VOILA!
P.S. you can slice some carrots and broccoli and add to packet if you like
serve with a salad.
Mangia!
Thursday, February 11, 2010
Salmon with Strawberry Balsamic Glaze
Salmon with Strawberry Balsalmic Glaze
I made another recipe from the brilliant O2 Diet by Keri Glassman. She has a fantastic recipe for Salmon with Raspberry Balsamic Glaze, but raspberries are really expensive right now, so I substituted frozen organic strawberries. It was delicious! This is how I did it:
I quadrupled the book's recipe so I had enough for 4 servings. Based on that, this is what I used:
1 package frozen organic strawberries, thawed
5 Tablespoons balsamic vinegar
4 teaspoons freshly squeezed Orange juice squeezed from the orange from which I grated
1 tsp fresh orange peel
2 T red wine
1 1/2 tsp agave syrup (honey would be good too)
Dump all ingredients together in sauce pan, cook over medium low for about 15-20 minutes until reduced to your desired thickness, stirring and mashing strawberries from time to time. Whirl in blender til smooth.
Serve over salmon or, for a Conscious Indulgence, over plain nonfat yogurt with a few fresh strawberries and some crumbled toasted pecans!
super yummy! Thanks, Keri!
I made another recipe from the brilliant O2 Diet by Keri Glassman. She has a fantastic recipe for Salmon with Raspberry Balsamic Glaze, but raspberries are really expensive right now, so I substituted frozen organic strawberries. It was delicious! This is how I did it:
I quadrupled the book's recipe so I had enough for 4 servings. Based on that, this is what I used:
1 package frozen organic strawberries, thawed
5 Tablespoons balsamic vinegar
4 teaspoons freshly squeezed Orange juice squeezed from the orange from which I grated
1 tsp fresh orange peel
2 T red wine
1 1/2 tsp agave syrup (honey would be good too)
Dump all ingredients together in sauce pan, cook over medium low for about 15-20 minutes until reduced to your desired thickness, stirring and mashing strawberries from time to time. Whirl in blender til smooth.
Serve over salmon or, for a Conscious Indulgence, over plain nonfat yogurt with a few fresh strawberries and some crumbled toasted pecans!
super yummy! Thanks, Keri!
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