CANTALOUPE/LEMON JUICE #SUPER HEALTHY!!

That’s what beautiful things are made of!

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THE POWER OF 2! #CANTALOUPE/LEMON

They say that the early bird catches the worm.So, I’m prepping for a refreshing cantaloupe juice in the morning. This nutritious fruit is touted as one of the world’s healthiest foods. It’s loaded with essential vitamin C, beta carotene, potassium and a host of other nutrients.

With just fresh lemon juice and cold water, I’ll be blending my way to a refreshing goodness. There’s no need to add sugar as this crop is packed with natural sugar to provide all the sweetness that I need.

Cheers to great health.

CANTALOUPE/BERRY SALAD

Decided to take advantage of the peak of cantaloupe season  (June/August) by making a salad. It was the perfect time to use the nifty gadget, melon baller on my cantaloupe. It turned out some super-sweet balls. They made my taste buds salivate with delight. Balanced out my sweet cantaloupe with some of my favorite berries, blueberries.

These fiber and antioxidant berries were just what my melon needed. With the tart and sweet taste, they gave a fine balance to my summer salad. With a squeeze of fresh lemon and an input of finely chopped mint, my cantaloupe, and berry salad came to a refreshing and mouth-watering finish.

LIGHT AND EASY #SEARED SALMON IN LEMON-BUTTER SAUCE

When the summer temperatures are sizzling on the outskirts, light, quick and easy is the way to go. And, that was what occurred earlier on. Had yours truly a much-needed omega fatty acid seafood (salmon) paired with sautéed assorted summer vegetables.

Made a lemon butter sauce to go with skinless salmon. I also added some sliced tomatoes alongside fish which expelled  their juices and mingled with the fresh lemon-butter sauce. Garnished  salmon with finely chopped parsley.

Sautéed vegetables comprised  of zucchini, onions, mini-sweet peppers and broccoli. Made a quick concoction of balsamic vinegar and honey and drizzled on crispy veggies. Also, doubled-back on some left-over whole-grain pasta and made it part of the dish.

Topped veggie and pasta dish with seared salmon. All dishes combined into a happy medium. I was over the moon and satiated.

LINGUINE WITH KALE/BROCCOLI PESTO TOPPED WITH HONEY/LEMON SHRIMP

I went a little over the top with nature’s wholesome greens. it  was sort of leap out of the  ‘box’; in that I created a pesto from atypical ingredients. Instead of the classic  basil and/or other herbs, I opted for kale, broccoli and parsley.

Greens were rinsed in tepid water and then added to food processor along with roasted garlic and a splash of water for a quick pulse. This was then seasoned with a pinch of salt and a sprinkle of black pepper, a few pieces of walnuts and crumbled feta cheese.

With a quick final pulse of ingredients, pesto was ready for linguine.

KALE, BROCCOLI AND PARSLEY PESTO
KALE, BROCCOLI AND PARSLEY PESTO

Pesto was then folded into hot linguine. Served pasta with  honey and lemon shrimp.

AN ASIAN/ITALIAN TABLE #SHRIMP/VEGGIE STIR-FRY AND RISOTTO

As I prepared and cooked my Asian/Italian inspired meal, I felt like a true Food Ambassador. The United Nations would be proud of yours truly. Okay, now I’m going over the top.

But anyway guys, I was over the moon  with the combining of both my dishes. With the help of a store-bought Risotto:

PACKET OF RISOTTO
PACKET OF RISOTTO

I was able to pull off a tasty and delicious dish. It had in all the ingredients along with just the amount of sodium to my taste. I also added a few pieces of fresh broccoli spears to freshen up the creamy dish.

COOKED RISOTTO WITH FRESH BROCCOLI AND PARSLEY
COOKED RISOTTO WITH FRESH BROCCOLI AND PARSLEY

I allowed the five-spice powder to be a great player in my vegetable stir-fry.

CHINESE FIVE SPICES
CHINESE FIVE SPICES

With just a small pinch of the Chinese spice, I was able to transform my assorted vegetables to another exotic level.

STIR-FRY ASSORTED VEGGIES
STIR-FRY ASSORTED VEGGIES

On the side, I grilled a few small to medium size shrimp. These were then  flavored in a citrus butter sauce with bits of jalapeno peppers, capers and thin lemon slices.

ASIAN-FLAVORED SHRIMP AND VEGGIE STIR-FRY
ASIAN-FLAVORED SHRIMP AND VEGGIE STIR-FRY

Some white wine would have been perfect with these two dishes; however, I settle for what I had in-house, an inexpensive Merlot(Yellow tail) from Down Under. The Australians would be very proud. Salud guys!

A MAHI MAHI CATCH!! #PAN-SEARED FISH

My palate and I were in a seafood kind of mood for supper. It was quite a delightful change to place  a hold on the feathery one (chicken) and indulged in a light yet satisfying seafood meal.

On my last shopping trip I secured a couple Mahi mahi steaks. Mahi mahi are commonly known as dorado or dolphin fish; but, they’re no way related to dolphins. These are found in tropical and subtropical waters worldwide.

After seasoning with salt, black pepper and crushed garlic, I allowed them to sit for about half an hour. Remnants of garlic were removed and fish dried with paper towel. In a hot skillet, olive oil was added with a few sprigs of thyme. Steaks were pan-seared on both sides for approximately six minutes per side and set aside.

PAN-SEARED MAHI MAHI
PAN-SEARED MAHI MAHI

Chopped onions were then added to pan along with a pat of butter. Onions were softened and a splash of water and fresh squeeze of lemon to make up a butter/lemon sauce. Under low heat, steaks were added back to pan to soak up all the flavors. Steaks were topped with a few capers to finish.

I served pan-seared Mahi mahi with pan-roasted grape tomatoes, garlic-flavored asparagus spears, a slice of nature’s butter (avocado) and a herb rice.

PREPPING FOR A POWERHOUSE OF GOODNESS #CARROTS/BEETS/GINGER

I’ve been here repeatedly. I can never get tired of the benefits of nature’s bounties. They make my stomach and palate leap with joy and anticipation for an awaiting drink. Each time I indulge in a combination or separate drink of carrots, beets, ginger root and citrus, I feel like a new person within.

Moreover, based on information by health experts, these root vegetables are loaded with beneficial nutrients like fibers, beta carotene, vitamins, minerals, potassium, folate and a host of other nutrients that are great for the body.

All I needed were: cutting board, knife, standing blender, and strainer. As usual, I allowed these gadgets to do the talking and in no time I was gifted with a natural drink for days. There was no need to add sugar or any sweetener. I relied on nature’s natural sugar in these veggies.

Bottoms up!

BEETS AND CARROT DRINKS
BEETS AND CARROT DRINKS

ROASTED CITRUS CHICKEN AND BLACK BEANS

When you cook chicken a ‘million’ and one ways, one has to devise  other ways to enjoy the feathery one. Had a few oranges that were heading down south. You see, although the calendar says autumn, the temperatures still feel like summer in Florida. As a result, my precious perishables carry shorter shelf lives. I had no intention of tossing out what I consider ‘big bucks’.

I was elated that to my culinary mind wasn’t in a ‘foggy’ mood. I  was able to come up with a plan. Decided to cook a roasted citrus chicken with a few  thighs and drumsticks. The previous night, chicken pieces were marinated with crushed garlic, minced onions, thyme, black pepper and salt to taste.

About three to four hours before cooking, chicken was soaked in a combination of orange, lemon, and lime juice. These were removed and dried on paper towels; then, drizzled with olive oil. Chicken pieces were topped with orange and lemon slices and then roasted in 360 degree oven for 50 minutes (turning once).

They were then brushed with a simmered citrus sauce which included a sprinkle of sugar and along with salt and drizzle of soy sauce. Roasted citrus chicken was served with black beans, jasmine rice (not in pic) and a corn/sweet potato salad. My stomach and I were quite happy and satisfied.

CITRUS CHICKEN, BLACK BEANS AND CORN/SWEET POTATO SALAD
CITRUS CHICKEN, BLACK BEANS AND CORN/SWEET POTATO SALAD