Without telling anyone, my cooking for two has become healthy. I didn’t announce we were going dairy free, but looked for tasty recipes that were healthy,delicious an dairy free. I just keep healthy ingredients in the cupboard and fridge and monitor how much red meat we eat. Fish has become a staple as has spinach and sweet potatoes. Our salads, once sprinkled with cheese are now fresher tasting with basil added. But, every now and then, there must be red meat in the mix. Yesterday, with spring in the air was the day. Filets on the grill was the answer.
Recipe for Life | Zucchini Salad
We have started eating smaller portions and loading up on vegetables. Sweet potatoes have replaced regular potatoes and it is rare anymore to have meat, fish has become more popular with just the two of us at home. If we have pasta, we’ll pick quinoa pasta or brown rice pasta and rice has been brown rice at our house for years! There is no deprivation going on, because we find flavorful dairy free recipes and love our vegetables.
The lifestyle change is easy, as long as the recipes are tasty. You really don’t have to tell the family, you have changed the way you cook. It just happens. And if you need dairy, try So Delicious Coconut Milk Creamer as a substitute for heavy cream, add vegetables to everything you make including your scrambled eggs and commit yourself to more greens including kale, spinach and cabbage.
Zucchini Tomato Salad
Serves: 2
1 zucchini, sliced in 1/4″ slices
10 grape tomatoes, halved lengthwise
1 slice red onion, diced
1/2 avocado, diced
4 large fresh basil leaves, chiffonade
Red Wine Vinaigrette
1/8 cup red wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 clove garlic, finely minced
1 Thai dried chili pepper, crushed (seeds removed)
Pinch oregano
Mix vinaigrette ingredients in a glass canning jar with a tight fitting lid. Shake vigorously. Toss salad ingredients in a medium-size bowl. Toss salad with desired amount dressing and refrigerate leftovers. A versatile vinaigrette that may be used on spinach salad or other greens as well.
Cognac Steak Sauce for Beef
Serves: 2
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely chopped shallot
1 cup beef broth (Better than Bouillon works well)
1 cup Cognac
2 tablespoons Dijon mustard
2 teaspoons Worcestershire
2 tablespoons fresh parsley
Heat the olive oil over medium heat and add butter. Saute the shallots until translucent and add the beef stock and brandy. Bring to boil, uncovered, reduce to half the amount of liquid. Whisk in the Dijon, Worcestershire and parsley. Once steaks are grilled, add juices from platter. Serve with steaks, passing separately. Refrigerate leftovers.
Debbie inspires listeners in her motivational program, “Recipe for Life” to see life’s opportunities and find a more fulfilling and satisfying life! She begins your process with work-life balance and a better diet. You work through the key ingredients of life and tweak and adjust them so they are your “ideal”! Once you have them tweaked, you have a place to go back and review if life hands you some challenges. Check out her site and receive free superfoods recipes to get your mind and body off to a new start! www.recipeforlife.biz
Find Debbie Gore’s cookbook and motivational book (Good Friends Great Tastes, Recipe for Life) on Amazon.com for .99 for Kindle or on her website as an ebook http://www.recipeforlife.biz/store/. The healthy supplements, books and products she enjoys can be found at: http://astore.amazon.com/recforlif06-20
