Hotel Survivor "Trail Mix Toast"

I was in a hotel room this week without a car or restaurant nearby. And I was hungry. Thankfully, I could forage from the snacks I astutely brought in my suitcase (The Johnson Family Creed is "Always Bring Snacks.") It was like being on Survivor, The Hotel Version. I felt like McGyver, as I took out a thin bagel, peanut butter, sunflower seeds and dried cherries and cranberries.

Carefully cleaning the iron in the hotel room, I then "ironed" the bagel to a toasty crunch.

Next, I rather awkwardly smeared the bagel with peanut butter, using a plastic coffee stirrer, and sprinkled on the remaining ingredients.

Ta-dum! Trail Mix Toast was born.

To my surprise, I really loved it.

Now that I'm home I toast the thin bagel or Ezekiel bread cut side down in a little butter and olive oil on a hot skillet and leave the iron to... well, sit on the top shelf in the laundry room. Because at home I don't even iron clothes, much less bagels.

And I've also taken to sprinkling my trail mix toast with flax or hemp seeds or wheatgerm. I sometimes use almond butter.

It's fun, it's easy, it's healthy and a great snack breakfast to make on the run for yourself or the kiddos.

Necessity, they say, is the mother of invention. And it looks like I've given birth to what I can must humbly admit is destined to become ... a whole new breakfast classic. :)

Energy Green "Shots"

I was telling a friend today about the "energy shots" I serve to myself and Greg, my husband every day. She asked me to share the recipe, so I thought I'd use my blog to do that visually, in case others might be interested as well!

My homemade "green energy shots" provide a quick boost of energy and when you use l-carnitine and fish oil in liquid form, you got a lot of milligrams for your money. (You'd have to take several expensive pills to equal what these liquid forms give you.) And the good news is that both this brand of l-carnitine (Now Brand, 1000 mg., citrus flavor) and fish oil (Barleans, citrus) actually taste great. (No fishy taste or aftertaste at all.)

KyoGreen Brand green food mixes really well, as opposed to some of the "green powders" I've tried that glop up when you try to stir them into liquids. Superfood powders like this keep your body more alkaline than acidic, which helps prevent cancer. It also has anti-aging and anti-inflammatory properties, alongside providing natural energy. In addition it is great for skin, hair and nails and is great blood purifier.

L-Carnitine provides natural energy at a cellular level and is excellent for heart health and blood pressure.

Fish oil helps with mood, brain nourishment, heart health and is a source of balanced energy.

I mix 1 T. of the Now brand L-carnitine, with 1 t. of the Barleans fish oil and 1 T. of Kyo green powder. Stir well. Then add 1/4 to 1/3 c. juice -- we like orange juice.

Then bottoms up! You'll be surprised that it tastes pleasant. Follow this shot with a drink of water or green tea and you should feel great soon. My son Gabe and his girlfriend Aleks love these "green shots" and ask for one whenever they come over because it gives them nice, calm energy for their busy days.

I take one "shot" in the morning and one in the afternoon when my energy begins to dip again.

Cheers!

Balsamic Roasted Carrots, Potatoes and Garlic Bulbs

It is getting sad in my fridge at the end of the groceries. Still, I managed to find some carrots and a few small golden potatoes and a several bulbs of garlic. Cha-ching! Roasted balsamic vegies are one of my favorite side dishes. The balsamic vinegar and olive oil mingles with the vegies to form a sweet-savory crispy coating. Transforms the lowly carrot and potato into something to "ooh and ahh" about, and with almost no effort and very little time.

Preheat oven to 400.

First peel about 6 carrots and then cut them into sticks or think slices. Then quarter several about 6 new,red or golden potatoes. You will use 2 full garlic bulbs...no need for any prep.

On a big thick sheet pan, squiggle a generous amount of olive oil. (About 1/8 cup.) Plop carrots and potatoes and garlic bulbs on the sheet and spread apart into one even layer. Sprinkle all, lightly, with Steak or Grill Seasoning (or salt and pepper and cayenne and garlic). Then generously sprinkle with Balsamic Vinegar. Toss or roll the vegies around until coated with oil, vinegar and seasonings.

(You can also add herbs or other vegies,for a variation on this basic technique.)

Roast for 10 -15 minutes until the bottoms of the vegies are golden and caramelized. Then turn with a spatula, turn heat down to 350 and roast another 10-15 minutes until done. Carefully lift garlic bulbs off of the pan (I use a paper towel) and cut off the ends, then squeeze the sweet roasted cloves into and among the carrots and potatoes.

These vegies are fabulous as they are, but you can also serve with a little Ranch Dressing or sour cream or onion dip to make them even more delectable.

Chicken Lime-Coconut Rice Bowls

I love the combination of fresh lime, coconut milk and spice! Hope you enjoy this creamy, easy one-bowl wonder. It can easily be doubled or tripled for a group.

I begin by making jasmine rice (1 3/4 cups of rice, 3 cups water, dash salt). If you have a rice maker, all the better as it takes less than 15 minutes. ($13.00 at Walmart.:) When it is done, stir in 1/2 can of coconut milk, reserve the rest for the chicken and sauce. (I like the organic lite coconut milk, Whole Foods brand. You want a little fat in there for creaminess and this one is perfect.)

In a large skillet, saute 2 cloves of fresh minced garlic in a T. of coconut or olive oil and a T. of sesame oil.

To this add any vegies you like and stir fry until tender crisp. (I use whatever I have on hand --- onions, mushrooms, sliced asparagus, frozen green peas, edemame, fresh pineapple, chunks of cooked sweet potato or carrots, sugar snap peas, water chestnuts and on and on! I had some fresh brussel sprouts left over so I removed the outer leaves and threw them in the pot,then sliced the little "cabbage core" in "coins" and stir fried them. They were amazing! Fresh grated ginger is also nice. )

Toss in about 1 to 2 cups of diced or shredded cooked chicken, depending on how many you are serving, allowing 1/2 c. per person. (I love rotisserie chicken for this.)

Over the hot chicken and vegies pour about 1/4 c. good teriyaki sauce, 1/8. c. sweet thai chili sauce, and the other 1/2 can coconut milk. Lightly stir. for seasoning and add soy sauce if it needs more saltiness. Squeeze juice of one fresh lime over all.

Let guests serve themselves a portion of hot jasmine coconut rice, and chicken vegie sauce.

Then let everyone add condiments as they like, such as:

Chopped nuts, sesame seeds, crisp fried Chinese noodles, fresh chopped cilantro or basil; extra Oriental sauces such as soy, teriyaki, hoison, thai red sweet chili sauce (I buy this in large bottles at World Market), Sriracha HOT chili sauce (pictured above), grated coconut and fresh lime slices.

Serves 3-4

Halibut with Lemon & Capers

I must confess that I borrowed this picture of someone else's halibut, because we ate ours up so fast tonight and I was too hungry to search for my camera! (I promise to replace it with my own picture next time I make this recipe, which I hope will be soon. In all honesty, it looked even better:)

However, the fish turned out so great that I wanted to write down the recipe before I forgot what I did!

First I began with a thick piece (about 1/2 lb each person) of fresh halibut from Whole Foods. It is in season right now and the catch is so mild and fresh!

I sprinkled each side of the halibut with a light sprinkling of salt, pepper, and fresh grated lemon peel. Then I pan grilled (in a screamin' hot pan) the two pieces in about 2. T olive oil, 1 t. of butter and a couple of smashed garlic cloves.

After both sides had a nice golden caramel color, I poured in about 1/2 cup water (I was out of white wine, or I would have used that), the juice of one lemon, and about 1 T. of agave nectar (you could also use organic brown sugar) and 2 T. capers. Covered this with a lid and steamed just until fish was flaky and done.

Served the fish over brown and wild rice, pouring pan juices with capers evenly over both pieces.

Fish, Deelish!

Creamy Tomato Basil Soup

With a sore throat and cold, nothing tastes better to me than soup. Tonight I had a hankering for tomato basil soup and decided to have a go at making it myself. I can't believe I've not done this before, as often as I order a cup of this yummy tangy creamy soup when I eat out.

It's a cinch and better than any I've had anywhere! I'll never open a can of Campbell's again:)

In a big pot, saute:

1/2 an onion (I prefer red onions) and 2 fresh cloves garlic in 1 T. olive oil.

As these are simmering coarsely chop 3 fresh, medium sized tomatoes and toss into pot as well, cooking until they release their juices and turn soft, a couple of minutes. At last minute toss in a handful of fresh basil leaves, stir, remove from heat. (I was out of basil and so used a handful of spinach tonight. If you have leftover cooked vegetables in the fridge, toss in up to a cup full!) Add one 16 oz can of diced organic tomatoes, preferably organic.

Using a blender, food processor or immersion blender -- carefully blend the contents of the pot until desired consistency. Stir in anywhere from 1/4 to 3/4 cup half n half, depending on your taste. Add 2 t. sugar (or any sweetener you prefer, I like organic brown sugar) then salt and pepper to taste.

Serve with croutons or grilled cheese sandwiches, garnished with a sprinkle of Parmesan cheese.

Maple-Sea Salt Sweet Potato Fries

I've been experimenting for awhile, trying to find the perfect, baked, sweet potato "fry." I think I hit the mark tonight, pairing it with fresh grilled salmon topped with a dollop of homemade pesto, a few chopped tomatoes and a squeeze of lime. The salad is spinach, strawberries, a few chopped cashews, a bit of crumbled goat cheese and a balsamic-raspberry dressing.

Maple-Sea Salt Sweet Potato "Fries"

1 small sweet potato per person

maple syrup (1 t. per serving)

butter (as desired)

coarse sea salt or kosher salt

1 T. coconut oil or olive oil

Heat oven to 350. On a baking sheet put one tablespoon of coconut oil and stick in oven briefly just until it is melted. (Or skip this step and use a T. of olive oil instead.)

Peel one small sweet potato per person. Slice into "french fry" shapes. Put the potato sticks on the baking pan and roll around until all are coated with oil.

Bake from 10 to 15 minutes or until sweet potatoes are just tender, but still hold their shape. Squeeze about 1 t. (per potato) of real maple syrup and a small pat of butter on top of warm potato sticks while still on hot pan. Toss gently with tongs. Sprinkle lightly with coarse sea salt and serve.

Yum.