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foodlady7

Quick and Easy Clean Eating

SAUTEED SHRIMP AND SPINACH

I understand how with our busy schedules and time restraints it’s so tempting and easy to stop for fast food. Please don’t do it! In the long run your body will thank you. With a little forethought and prepping you can make simple, healthy, quick meals at home. I can hear you tisking that’s the last thing you want to do after a long hard day. I do hear you … but it is possible. Just be sure to stock up on some healthy options to have ready in a pinch. I always have a bag of frozen Trader Joes wild Argentinian Red shrimp on hand for just that purpose. You can take some out in the morning to defrost in the fridge or for last minute leave in the bag and immerse in cool/tepid water to defrost.

I always try to take some time to prep and prepare food for the week. It’s easy to make some soup and freeze half for another time. Dice/chop up raw carrots, beets, celery,radishes, etc to top your salad. Roast a tray of veggies to have ready. Use your imagination roast broccoli, cauliflower, red onion, bell peppers, parsnips, sweet potato or any vegetable you enjoy. Rienzi brand Lentils in a can have no preservatives or added salt, a better choice than fast food. These are just some examples to make having healthier meals more manageable.

Neil Miller /The New York Extra

For this meal you will need fresh organic spinach 10 oz, organic garlic, 1/2 a medium lemon, 1 tsp olive oil, grass fed butter, organic orange peel, herbs de provence, lemon pepper and of course trader Joes wild Argentinian Red shrimp. 7-8 pieces for a portion.

Take a handful of rinsed drained spinach cook in pan on medium flame, turning and adding more as it begins to wilt. Cook about 4 minutes. Add 1 tsp olive oil and 1 clove of minced garlic, sautee 2 minutes then set aside. take rinsed defrosted shrimp, pat dry with a paper towel place in preheated pan with a pat of butter. Cook 3 minutes, turn over and cook additional 2 minutes. Then reduce heat squeeze 1/2 a lemon over shrimp into pan, add pat butter, orange peel, lemon pepper, herbs de provence, cook 1 minute. Serve a top spinach with a little salad and beets. Ready to eat in just under 15 minutes!

TIP OF THE DAY : I am loving my new Red Copper cookware frying pan!! It cooks evenly, browns, makes a fabulous omelette, little or no oil needed and cleans with just a wipe! Give it a try, follow directions to bake before first use [season] pan. Red Copper is my new go too!

FYI : Though shrimp is high in cholesterol it is low in saturated fats, has antioxidants and omega-3 fatty acids which has been shown to promote heart health. There is new information out there please investigate.

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CHRISTMAS AT MILLERIDGE INN

Toni Hoyos/The New York Extra

The 2019 holiday season begins at the iconic Milleridge Inn Village starting with the annual Christmas tree lighting on Friday November 29. Thousands came to see the event and partake in the festivities which included carolers, a Santa village and of course the Grinch! The village is beautifully decorated with lights, garland, wreaths, snowmen, trees, holiday characters, a nativity display and so much more!

Toni Hoyos/The New York Extra

There was a fun area where you and your friends could take a picture with Santa or stop at the Cafe to grab some cider or hot chocolate. The stores were busy with shoppers and those just browsing. Surely a good time was had by all! Stop by to see the village in all its Christmas glory and check out up coming events.

QUEST FOR HEALTHY ALTERNATIVES

Sweet Potato casserole and Homemade Applesauce

Neil Miller /The New York Extra

Thanksgiving is such a festive time with friends, family and of course food! I like to lighten up traditional recipes and omit as much added sugar as possible keeping it simple and tasty. Lets start with the sweet potato casserole. You will need; 4 med/large organic sweet potatoes, organic unsweetened butter, ceylon cinnamon, 1/2 cup toasted pecans, organic coconut oil [or more butter] Swerve brown sugar replacement and a clementine or orange. Preheat oven to 400 degrees.

Neil Miller/The New York Extra

Peel potatoes then slice on a diagonal about 1/2 inch thick. Place a few thin pats of butter on bottom of a casserole dish. Add a layer of sweet potatoes to dish, sprinkle with cinnamon, top with a few more pats of butter then continue to layer in this manner until done. If desired squeeze the juice of 1 clementine or 1/2 an orange over top of casserole then sprinkle with cinnamon and add more butter. Bake covered approximately 40/45 minutes until soft not mushy, testing doneness at 30 minutes.

NeilMiller /The New York Extra
Neil Miller/The New York Extra

While casserole cooks dry pan roast pecans on medium/low heat a few minutes, stir and careful don’t burn. When ready let cool a couple minutes then add to a food processor with 2 teaspoons Swerve brown sugar, 1 teaspoon organic coconut oil or if you prefer use 1 teaspoon of butter. Pulse until they look like small chopped pieces. Add chopped pecans to top of sweet potato casserole bake an additional 5 minutes uncovered.

Neil Miller/The New York Extra

APPLESAUCE; 6-8 large Gala apples and cinnamon. Core apples, place in a microwave safe pan [apples will throw off liquid] and microwave for approximately 10-12 minutes or until soft but not mushy unless you like it that way. I prefer it to be a little chunky. Once done cut in half and let cool to the touch. Run thumb over flesh feeling for any core remnants and remove. Scoop out flesh using a tablespoon. Cut up any large pieces or mash with a fork if you like it smoother. Sprinkle with cinnamon if desired. These do not need anything else. Gala apples are naturally sweet and delicious! Enjoy!

Neil Miller/The New York Extra

INGREDIENTS USED: casserole-organic sweet potatoes,Trader Joe’s organic unsalted butter,Frontier organic Ceylon cinnamon, raw Pecans, Wellsley Farms organic virgin coconut oil. APPLESAUCE; Organic Gala apples, Frontier Ceylon cinnamon.

TIP OF THE DAY: Rather than using artificial or processed sugar Dates are a great way to get natural sweetness into your food. Chop or put in food processor, you can modify and add to recipes.

Quest for Healthy Alternatives

Homemade Salad Dressing and Greens by Foodlady7…

FoodLady’s 7 Chopped Green Salad with fresh veggies Neil Miler /The New York Extra

One of the healthiest options we can do for ourselves is to replace one meal a day with a green salad heaped with assorted raw vegetables . Pick your greens whether that be arugula, romaine, spinach, spring mix or what ever suits your fancy. Choose a variety of colored vegetables to top with such as diced/sliced radishes, beets, carrots, red cabbage, cucumbers, red onions, celery, mushrooms etc. Use your imagination to make endless combinations! You can add some fresh fruit if desired like clementine segments or mango, berries being the healthiest option. Avocado or a sprinkle of chopped walnuts are healthy fat options.

Now don’t ruin all that goodness with a bottled dressing laden with sugar, preservatives and unhealthy fats! Throw those bottles in the trash where they belong! It is so easy to make your own. I use apple cider vinegar and organic extra virgin olive oil, start with equal parts and adjust to taste. If that’s too vinegary for you just add more oil. Add in any seasonings and/or dried organic herbs of your choice, such as dill, oregano, ginger, Italian seasoning, Herbs de Provence, garlic powder and onion powder are some examples. A dash of Fresh squeezed lemon or orange juice is good for a change of pace every now or then or even a drop of raw honey on a special occasion.

This is a simple way to incorporate clean eating into your life. Just play around with different options to create your own taste sensations. You’ll feel better and your body will thank you! Enjoy!

TIP OF THE DAY: To save time I usually chop up a bunch of veggies , I always deseed cucumbers, then store in a plastic container. They keep fresh for several days. Just spoon on top of your salad greens and viola ready to go!!

Salad dressing brands used in this recipe Neil Miller /The New York Extra 2019

Brands used in this recipe are as follows; Braggs Organic Apple Cider Vinegar,Trader Joes’s California Extra Virgin Olive Oil,Great Value Organic Orange peel,Herbs de Provence,and ground mustard,Olde Thompson Pepper Supreme and Mediterranean sea salt