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Vitality Line

Vitality Line

Youngs Living’s newest line of oils is the new Vitality dietary/cooking oils.  If you’ve never tried oils internally or in your daily cooking you are missing out.  This line of oils is GRAS (Generally Regarded as Safe) by the FDA and can be ingested safely.  If you’d like to read more about them or to order click here. 

Vitality LIne

MY FAVORITES

MY FAVORITES

Now that we I’ve shown you a few places and what you can choose and still remain healthy, I am going to just name a few of my top picks.

Soupnsalad

n sald this is a great place just stay away from the bread, pasta, potatoes and rice dishes.  Oh, and don’t get the pizza either.  Here there are plenty of meats to choose from to go with your soup and salad.

texas land

This was one of the first places I ate when we came to Texas, it’s a favorite of mine and always will be.  Steaks and seafood cooked just right.  Get the steamed or grilled veggies instead of the potato.

texas land2

 

Here are a few more of my favorites

longhorn1 longhorn2

Great steaks and salads!

outback

I like the salads here!

roadhouse

It’s hit and miss with these guys, some locations I like and others I don’t.  But you can have steak, chicken or fish here with a nice salad and grilled veggies.

Pesto & Sun Dried Tomato Penne

Pesto & Sun Dried Tomato Penne

Penne Pasta

INGREDIENTS
3 cloves garlic

15 asparagus spears

1 Tbsp. olive oil Salt, to taste Pepper, to taste

8 oz penne pasta

4 cups fresh basil leaves

1/3 cup pine nuts

2 cloves garlic

1/2 cup olive oil

1/2 cup Parmesan

1 tsp salt

1/2 cup sun-dried tomatoes

Optional: Parmesan cheese

PREPARATION
Preheat oven to 425˚F/220˚C.

In a large pot, bring 4 quarts of water to a rolling boil.

Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.

In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.

Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.

In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese. Enjoy!

Garlic & Cheese Stuffed Mushrooms

Garlic & Cheese Stuffed Mushrooms

INGREDIENTS

15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper

PREPARATION

1. Preheat oven to 350° F.
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.

These would be great to have along side my Spaghetti Squash

Honey Chicken

Honey Chicken

Ingredients:

  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup all-purpose flour
  • 1 cup buttermilk

For the sauce:

  • 1 tablespoon cornstarch
  • 1/2 cup Nature Nate’s honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more, to taste

Directions:

1. Heat vegetable oil in a large skillet over medium high heat.
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.
4. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
6. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
7. Serve chicken immediately, drizzled with honey glaze

One Pan Teriyaki Chicken & Rice

One Pan Teriyaki Chicken & Rice

INGREDIENTS

Servings: 4

1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup honey
2-3 tablespoon sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper

Instructions

1. Heat olive oil in a large pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
8. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes)

RED LOBSTER

red1

I’m not big on eating fish, but I do know that fish is good for you and is a great PALEO food item.

N Pacific King Crab Legs, Chilled Shrimp cocktail, Snow Crab Legs, Live Maine Lobster – steamed and ask for REAL BUTTER.  The reason I say this is that they serve a butter flavored oil there that is chemically processed.

 

But, you can order a salad here(no croutons), with oils and vinegar(ask for olive oil)

For beef lovers they have a Center Cut NY Strip Steak that they will broil if asked.

For chicken lovers, well most of them are saucy so I would ask fro broiled chicken seaseoned, but no sauce.

 

Week of May 23, 2016

Week of May 23, 2016

Penne Pasta

TIPS

This week I want to remind you to make a shopping list, it does save money.  Plan your meals out and eat what you have.  Cook at home, don’t eat out, that is very expensive.  Shop on the outside of the store where they have the real food.  The inner isle have so  many boxes of chemicals, stay away from those highly processed foods. ENJOY!

One Pan Teriyaki Chicken & Rice

INGREDIENTS

Servings: 4

1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup honey
2-3 tablespoon sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper

Instructions

1. Heat olive oil in a large pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
8. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes)

Honey Chicken

Ingredients:

  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup all-purpose flour
  • 1 cup buttermilk

For the sauce:

 

  • 1 tablespoon cornstarch
  • 1/2 cup Nature Nate’s honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more, to taste

Directions:

1. Heat vegetable oil in a large skillet over medium high heat.
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.
4. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
6. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
7. Serve chicken immediately, drizzled with honey glaze

Garlic & Cheese Stuffed Mushrooms

INGREDIENTS

15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper

PREPARATION

1. Preheat oven to 350° F.
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.

These would be great to have along side my Spaghetti Squash

Pesto & Sun Dried Tomato Penne

Penne Pasta

INGREDIENTS
3 cloves garlic

15 asparagus spears

1 Tbsp. olive oil Salt, to taste Pepper, to taste

8 oz penne pasta

4 cups fresh basil leaves

1/3 cup pine nuts

2 cloves garlic

1/2 cup olive oil

1/2 cup Parmesan

1 tsp salt

1/2 cup sun-dried tomatoes

Optional: Parmesan cheese

PREPARATION
Preheat oven to 425˚F/220˚C.

In a large pot, bring 4 quarts of water to a rolling boil.

Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.

In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.

Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.

In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese. Enjoy!

 

PF CHANG’S

 

PF1To begin with you can order the lettuce wraps or the egg drop soup when you sit down at PF Chang’s.

PF2

For chicken they have Moo Goo Gai Pan, Ginger Chicken with Broccoli, Philips Better Lemon Chicken, Chang’s Spicy chicken and Dali Chicken.

Plenty of fish adorn their menu like Shrimp with Lobster Sauce, Chang’s Lemon Scallops, Cantonese Shrimp or Scallops, and Wild Alaskan Salmon with Ginger.

Just remember no rice or noodles here and you’re okay on the healthy lifestyle train!