Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts

Tuesday, June 19, 2012

recipe: TUNA SALAD WITHOUT MAYONNAISE


INGREDIENTS:
  • 2 cans Albacore Tuna in water (I prefer the cans with No Sodium Added)
  • 1 red pepper, finely chopped
  • 1/4 cup red onion, finely chopped
  • 4 fresh basil leaves, finely chopped
  • 1/4 lemon (1 wedge)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon rice vinegar 
  • salt and pepper to taste

INSTRUCTIONS:
Open tuna cans, drain the water, place the tuna in a bowl, and separate the pieces with a fork.  Add in all the ingredients and mix.  Add salt and pepper to your taste.

This tuna is great for sandwiches or add a scoop to a green salad!

Enjoy!

GTBB,
Bad Joan

Saturday, March 3, 2012

recipe: POACHED SALMON

Want a simple, quick, and delicious salmon recipe?  Look no further...



INGREDIENTS:
  • 1 (or more) salmon fillets
  • 1 cup white wine (any white will work)
  • 1 lemon

INSTRUCTIONS:
Place salmon on a large piece of foil.  Fold the sides of the foil creating a "dish" with the foil around the salmon.  Pour in wine and squeeze the juice from the lemon.  Close the foil so there are no openings (it does not have to be closed against the salmon just closed so that liquid doesn't get out).

Fill a large pot with about 1 inch of water.  Place foil packet in the pot.  Place the lid on the pot.  Place on the stove on high, let it cook for 12 to 15 minutes, until it's cooked all the way through.

Remove from foil and serve!  You can squeeze more lemon on top for additional flavor or serve it over a bed of lettuce as a salmon salad!

GTBB,
Bad Joan

Tuesday, January 31, 2012

recipe: LEMON SHALLOT QUINOA

I love quinoa! It makes a filling and healthy meal or side dish, and it's so easy to prepare. Quinoa tastes great with so many ingredients but here is just one of the ways in which I like to prepare it...



INGREDIENTS:
  • 1 cup quinoa
  • 1 Persian cucumbers (aka mini seedless cucumbers)
  • 1/2 an avocado
  • 5 large asparagus stalks
  • 1 tablespoon finely chopped shallots
  • 1/2 lemon
  • 1 1/2 tablespoons extra virgin olive oil
  • salt and pepper to taste

INSTRUCTIONS:
To prepare the quinoa:
Rinse the quinoa.  Place 1 cup of quinoa into a pot and add 2 cups of water.  Bring the water to a boil, cover, then let simmer for 15 to 20 minutes (until all the water is gone).  Place quinoa in a bowl and put in the refrigerator to cool.

Steam asparagus, cool, and chop.

Chop cucumber, avocado, and shallots; add to quinoa along with asparagus. 

Squeeze lemon juice, add olive oil, salt and pepper.

Mix and enjoy!

GTBB,
Bad Joan

Friday, November 18, 2011

recipe: BEET SALAD WITH ORANGE VINAIGRETTE

I looooove salad!  Most salads have a ton of nutrients and can be very good for you.  However, you can negate all those good things with store bought dressing.  Most dressings are loaded with bad calories as well as a ton of sodium.  Here is a simple vinaigrette dressing that doesn't use any oil.  It tastes great and it's actually good for you!  Check it out...


INGREDIENTS:

Salad:
  • 1 large beet
  • 2 Persian cucumbers (aka mini seedless cucumbers)
  • 1 avocado
  • 1/2 gala or Fuji apple
  • 1 cup (or large handful) of green beans
  • 1 naval orange
  • 2 tablespoons red onion

Dressing:
  • 1 naval orange
  • 1/4 lemon
  • 1 1/2 teaspoons balsamic vinegar
  • salt and pepper to taste

INSTRUCTIONS:

To prepare the beet:
Heat oven to 400.  Rinse beet, poke a few holes in the skin with a fork, rub a little extra virgin olive oil on the skin, and wrap tightly in foil.  Place in the oven for 1 hour.  Remove from oven and place under cold running water, you will be able to just push back the skin and remove it.  Chop the beet into bite size pieces and place in the refrigerator to chill.

To prepare the green beans:
Wash beans, cut off ends, place in a saucepan with about an inch of water and boil for about 10 minutes or until the beans are little tender.  Remove from pan, chop into bite size pieces and place in the refrigerator to chill.

Chop cucumber, apple, avocado, and onion and place into a mixing bowl.  Add the chilled beets and green beans.  Peel orange and chop into bite size pieces, add the orange to the bowl.

To prepare the dressing:
Peel second orange, pull apart and place into a blender.  Squeeze in the juice from the lemon wedge.  Add the balsamic vinegar.  Blend.

Add the dressing to the salad.  Add salt and pepper to taste.  Toss and serve!

This makes a great side dish for a large meal, like Thanksgiving which is right around the corner.  Or just divide it into a couple portions and eat it as meal for one!

GTBB,
Bad Joan

Wednesday, November 2, 2011

recipe: SIMPLE HUMMUS

Since you now know about the fabulous 365 Brand Garbanzo Beans with no sodium added you'll need some good ways to put them to use!  The most obvious (and perhaps most delicious) is hummus.  I live for hummus, it is a rich, creamy and filling dip that is so good for you.  I came up with a super simple and quick hummus recipe that you can make all the time.  Check it out...



INGREDIENTS:
  • 1 15 oz can 365 Garbanzo Beans
  • 3/4 of a lemon
  • 1/4 cup of extra virgin olive oil
  • 1 clove garlic (optional)
  • salt to taste

INSTRUCTIONS:
Remove garbanzo beans from the can and rinse under cold water.  Place the beans in a blender or food processor. 
 
Add the olive oil. 
 
Squeeze in the lemon, be careful not to let any seeds get in (you can always add more lemon later if you like the taste.  I usually find 3/4 of the lemon to be just the right amount).
 
If you want to add garlic then chop up a clove and throw it in the blender, or skip it if you're not into garlic.
 
Blend until smooth.
 
Place into a bowl, add salt to your taste, and serve!
 
I like to eat this hummus with some celery; it makes a crunchy, filling and healthy snack.  This hummus also tastes great with Bad Joan's Ezekiel Chips.
 
GTBB,
Bad Joan

 

Wednesday, September 14, 2011

recipe: GINGER MINT LEMON TEA

I love tea!  A warm cup of tea is so comforting in the winter and a cold glass of iced tea is so refreshing in the summer.  Many packaged teas have artificial flavors and/or some preservatives in order to keep the tea bags fresh and useful in your cupboard for a long time.  So why not make your own? 

I love the combination of fresh ginger, fresh mint and fresh squeezed lemon.  All of these elements are great for digestion/metabolism and they are very flavorful.  In fact, I often drink this mixture when I am experiencing some indigestion and it settles my stomach right away!




INGREDIENTS:
  • 1 heaping tablespoon fresh grated ginger
  • 15 - 20 fresh mint leaves
  • 1/2 lemon

INSTRUCTIONS:

Remove skin from ginger root (I like to just scrape the skin off with a spoon or you can also use a knife).  Grate the ginger (on a box grater I like to use the second smallest holes).  Place grated ginger in a tea strainer.

Wash mint leaves and pluck from stem.

Boil water. 

Add ginger, mint leaves and boiling water to a pitcher.  Squeeze in lemon juice and mix. (I like to insert a fork into the middle of the lemon and use it as leverage to really get every last drop of juice out!)

Let it sit for at least 10 - 15 minutes to absorb all the flavor.  The longer the better. 

I like to drink a hot cup right away and then put the rest in the refrigerator and have it as a cold drink throughout the week!
 

GTBB,
Bad Joan

Thursday, September 1, 2011

recipe: WATERMELON BASIL DRINK

While we're on the subject of watermelon and basil, you're going to need something to do with the rest of those ingredients!  So here you go...




INGREDIENTS:
  • 1/2 of a large watermelon
  • 10 large basil leaves
  • 1 teaspoon lemon zest

INSTRUCTIONS:

Remove rind from watermelon.  Tear or chop basil leaves.  Place watermelon, basil, and lemon zest in blender and mix until smooth.

Run mixture through a strainer or sieve to get rid of pulp. 

Once the mixture is strained, chill it in the refrigerator until cold and then it is ready to drink!  Serve as a rich and delicious juice or mix it with vodka for a "healthy" martini.  ;)

(*If you are making the Watermelon Basil Rib Eye Steak you can use the leftover pulp from this recipe to make a paste that tastes delicious with the steak.  Simply reserve pulp in a container, heat up a little bit of extra virgin olive oil in a sauce pan and then add the pulp to the pan.  Let it cook on high for a few minutes, and then let it simmer until thick.  Serve with the steak and enjoy!)

GTBB,
Bad Joan

Wednesday, August 17, 2011

recipe: APPLE AND BASIL TUNA

I could literally eat a tuna sandwich everyday for lunch.  There is something so delicious and even comforting about it for me.  But all that mayo can get fattening.  So I came up with a recipe that uses less mayo than normal and added lemon for moisture and flavor, plus a few extra bits of flavor! 

And remember the half an apple that you have left over from the Apple and Cucumber Guacamole?  Well now you can use it in this recipe...




INGREDIENTS:
  • 1 can of tuna (I prefer to use tuna in water with no salt added and then you can add a small amount of salt on your own).
  • 1/4 fuji or gala apple
  • 1 to 2 tablespoons of red onion depending upon your taste
  • 1 tablespoon fresh basil
  • 1/4 lemon (1 wedge)
  • spoonful of mayonnaise
  • salt and pepper to taste

INSTRUCTIONS:

Drain tuna and place in bowl to mix.

Finely chop onion, apple and basil and add everything to the bowl.

Squeeze in lemon juice, add mayonnaise, add a dash of salt and pepper and mix all the ingredients together.

Taste.  You can always add more salt, pepper, lemon or mayo depending on your taste preference. 

Makes enough for 2 sandwiches.  I recommend using a sprouted grain bread for increased nutritional value.

GTBB,
Bad Joan

Friday, August 12, 2011

recipe: APPLE AND CUCUMBER GUACAMOLE

Avocados have a bad reputation for being fattening. While it is true that avocados do contain some fat it is the good kind of fat full of things that your body can use like Potassium, Vitamin E and Vitamin C among other things. So enjoy them!  But just in case you are still paranoid here is a guacamole recipe that uses less avocado than a traditional recipe without skimping on flavor...




INGREDIENTS:
  • 3 ripe avocados
  • 2 Persian cucumbers (aka mini seedless cucumbers)
  • 1 yellow or orange pepper
  • 1/2 fuji or gala apple
  • 2 - 3 stalks of fresh cilantro finely chopped (approximately 2 tablespoons)
  • 1/4 cup of finely chopped red onion (can be a little more or less depending on your taste)
  • 1/4 lemon (1 wedge)
  • extra virgin olive oil
  • salt and pepper to taste

INSTRUCTIONS:

Skin and chop avocados and place in a large mixing bowl.

Finely chop cucumbers.  Keep the skin on.  Persian cucumbers have a thin skin that is crisp, delicious and nutritious.  I usually cut the cucumbers into 1/8ths lengthwise creating long strips and then chop.  Cut peppers and apples to be about the same size as the cucumber pieces.  Remember you are only using half the apple.  Add everything to the mixing bowl.

Very finely chop the onion and cilantro.  Add both to the mixing bowl. 

Squeeze lemon juice into the bowl and remove any lemon seeds.  Drizzle in a small amount of olive oil, about 1 teaspoon (you can always add more later if you want).  Sprinkle in some salt and pepper and mix until creamy.   

Presto!  Nutritious and delicious guacamole is ready to serve and enjoy!

GTBB,
Bad Joan

PS - Tastes great with Bad Joan's Ezekiel Chips!