Tuesday, July 10, 2012


Ummm... this looks so easy, healthy, and delicious!  I just swiped this snack idea from The Worldwide Gourmet and it seemed too good not to share.  I haven't tried it out yet but it seems like a no-brainer!

Here it is:

  • Halve or quarter the strawberries, depending on their size; place on a baking sheet; season with salt and pepper. 
  • Dry in the oven for three hours at 100° C / 210° F.

That's it!  Enjoy!

Bad Joan

Tuesday, June 19, 2012


  • 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

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!


Bad Joan

Wednesday, March 21, 2012


Mayo... who needs it?! Okay, well sometimes it's pretty awesome. BUT you can actually enjoy a tasty chicken salad sandwich without it! Check it out...

Cooking the chicken

  • 2 chicken breasts with bones (Boneless, skinless breasts gross me out for several reasons, but besides that I prefer to use breasts with the bone because the meat usually cooks much more tender and juicy that way!)
  • 1/2 Ambrosia apple, remove core and seeds (you can also use Gala, Fuji, or any other sweet apple)
  • 1 Medjool date (remove pit)
  • 1 clove garlic, chopped
  • 1/2 large red onion, chopped
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • splash of white wine (optional)

Preheat oven to 400.

Wash chicken breasts and place in an oven safe baking dish.  (I like to take a little extra virgin olive oil, a little salt, and a pinch of turmeric and massage them into each breast before I do anything else.  This usually makes the meat a little bit more tender and flavorful, but it is completely optional.)

Blend apple, date, garlic, red onion, olive oil, salt, pepper, and wine if you're using it.  Make sure mix is smooth and then pour it on top of the chicken.  Cover with foil.  Cook for 45 minutes or until cooked through.

Remove from oven.  Let chicken cool slightly.  Remove breasts from the dish and set the "sauce" aside.  On a cutting board, remove the meat from the bone and cut/shred into small bite size pieces.  Place shredded chicken in a bowl and mix in the sauce a little bit at a time until moist and saturated. 

Preparing the chicken salad

1/4 Ambrosia apple, finely chopped (can substitute with any sweet apple)
1/2 cup raisins
1/4 cup sliced almonds
1/4 red onion, finely chopped

Add apple, raisins, almonds, and red onion to chicken.  Mix.

Place in the refrigerator to chill.  Serve and enjoy!

Bad Joan

Saturday, March 3, 2012


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

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

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!

Bad Joan

Sunday, February 19, 2012


Want a creamy mushroom soup without the cream? Well look no further! By adding potatoes to the soup you can make it thick, creamy, and filling without having to add heavy cream. It's a healthier alternative to a traditional creamy mushroom soup.

  • 1 lb mushrooms (whatever kind you prefer, white button mushrooms seen above)
  • 3 medium white potatoes
  • 1 large sweet onion
  • 4 cloves of garlic
  • 1/3 cup of extra virgin olive oil
  • 1 tablespoon fresh sage, finely chopped
  • 4 cups of water
  • salt and pepper to taste

Preheat oven to 400 degrees.

Chop mushrooms, potatoes, onion, garlic, sage and place everything in a large oven safe dish.  Add olive oil, salt and pepper (I usually use about 1 1/2 teaspoon of salt and 1/4 teaspoon of pepper).  Mix everything together, cover with foil, and cook for 1 hour.

Remove from the oven, let cool for about 10 minutes.  Blend, use the water to help make the mixture smoother and thinner (it will still be plenty thick and creamy!).

Place in a pot and let it simmer for about 20 minutes.  Taste, add more salt and/or pepper if it needs.

Makes 4 - 6 servings.


Bad Joan

Friday, February 10, 2012


I love snacks! Especially crunchy snacks which are a little bit savory and a little bit sweet. The other day I noticed I had some carrots and raisins I hadn't eaten yet so I tried a little experiment. The result was a very flavorful dip that is actually good for you! Check it out...

  • 1 bag baby carrots
  • 1/2 cup raisins
  • 2 cloves garlic
  • 1/4 cup red onion, chopped
  • 2 teaspoons mint leaves, finely chopped
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

Preheat oven to 400 degrees.

Mix all ingredients in a medium size oven safe pan. Cover tightly with foil.  Place in the oven for 1 hour.

Remove from the oven.  Let cool for a few minutes and the blend.

Simple, delicious, and healthy!

This dip tastes great with some homemade Pita Chips.  They are so simple to make and if you use a whole wheat pita they are low in calories and high in fiber.  Here is how you do it:
  • Preheat oven to 350
  • Separate the pita
  • Brush each side with olive oil
  • Cut into triangles
  • Cover a baking sheet in foil and lay the triangles in a single layer
  • Lightly salt 
  • Place in the oven for 20 to 25 minutes, until brown and crispy 

This is an easy snack to keep at home that will fill you up in a nutritious way!

Bad Joan

Tuesday, January 31, 2012


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...

  • 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

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!

Bad Joan