dina nicola.

some things are best left unspoken, but this headline speaks for itself. buon appetito!

linguine with lemon and white wine sauce
cooking time: 25 minutes
grocery list:
1 12 oz. package gluten-free linguine
3 tbsp olive oil
1 clove garlic, sliced
¼ tsp chili flakes (more or less depending on spice tolerance)
⅓ cup white wine
½ meyer lemon, juiced and zested
½ carton grape tomatoes, halved
2 - 3 handfuls arugula
basil, chiffonade for garnish
sea salt & ground black pepper

1. boil water and cook pasta following directions on package making sure to salt the water and add 1 tbsp of olive oil.
2. when pasta is about 7-8 minutes from being done, warm a large skillet over medium heat and add in olive oil.
3. add in garlic and chili flakes and saute for 1 -2 minutes, constantly stirring so they do not burn. remove garlic.
4. add in white wine and let simmer for several minutes.
5. add in lemon juice and zest and pinch of salt. cook for another couple minutes on low heat.
6. strain the cooked pasta reserving 1 tbsp of pasta water.
7. add pasta and water to skillet. add in tomatoes, arugula, and salt to taste. if pasta seems sticky, drizzle with a little olive oil.
8. mix all ingredients well over heat for additional minute then remove and serve. garnish with fresh ground pepper and basil.

~~ if you eat cheese, a little grated parmesan for garnish is a nice touch

smoke ‘em if you got ‘em, hemp…seeds.

well, you don’t technically smoke them, but now that i have your attention, let’s talk about hemp seeds. hemp seeds have incredible health benefits and when paired with super nutritious kale, this recipe will give you a natural “high.”

* nutrition facts on hemp:

• high percentage of the simple proteins that strengthen immunity
• could aid, if not heal, people suffering from immune deficiency diseases
• nature’s highest botanical source of essential fatty acid, with more essential fatty acid than flax or any other nut or seed oil
• perfect 3:1 ratio of Omega-6 and Omega-3 – for cardiovascular health and general strengthening of the immune system
• superior vegetarian source of protein considered easily digestible
• rich source of phytonutrients, the disease-protective element of plants with benefits protecting your immunity, bloodstream, tissues, cells, skin, organs and mitochondria.

* facts cited from the body ecology diet

basil-y kale salad with hemp seeds
prep time: 20 minutes
grocery list:

salad:
4 cups curly kale, stems removed and torn into bite sized pieces
2 tbsp basil olive oil
½ tsp sea salt
1 red bell pepper, diced
½ cup shredded carrots
1 medium cucumber, peeled and sliced
2 green onions, sliced white part only
½ carton grape tomatoes, cut in half
¼ - ½ cup hemp seeds

dressing:
½ avocado
1 lemon juiced
10-12 basil leaves

1. massage kale with olive oil and sea salt for 3 minutes or until tender
2. add in bell pepper, cucumber, green onions and grape tomatoes and mix together
3. to make dressing, add avocado, lemon juice, and basil to a food processor and blend till creamy. drizzle in a little olive oil if necessary
4. add dressing and hemp seeds to salad and mix well. add salt to taste if necessary. serve and garnish with avocado if desired

thai me up, thai me down. this one-pot meal was exactly what the doctor ordered when myself and a girlfriend were feeling under the weather and planned on having a girl’s night to catch up on the new season of bethenny ever after. in true skinny girl fashion, this meal is comprised of whole foods. so enjoy this thai concoction…happy ending guaranteed.

recipe adapted from sweethome.

thai coconut curry soup
prep time: 15 minutes
cooking time: 30 minutes
grocery list:
2 tsp coconut oil
3 - 14 oz cans of premium coconut milk
1 heaping tbsp red thai curry paste
1 heaping tbsp chinese chili paste or siracha
1 bunch of cilantro, rinsed well, stems cut off and saved
2 cups water or vegetable broth
½ cup shredded carrots
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons of fish sauce or soy sauce as vegetarian alternative
zest and juice of 2 limes
1½ inch piece of ginger, grated
2-3 heads of baby bok choy
1 red bell pepper, diced
1 cup broccoli florets
1 handful of bean sprouts
2 handfuls spinach
½ carton grape tomatoes, cut in half
2 or 3 green onions, thinly sliced
sprinkle or two of salt or soy sauce

1. add coconut oil to warmed stockpot over medium heat. once melted, add the curry paste and chili paste and stir for a few minutes until they begin to sizzle
2. add the cilantro stems and sauté about 5 minutes
3. add the coconut milk along with the water, carrot, lemon grass, fish sauce, lime zest juice and ginger. simmer for 20 minutes
4. stir in the bok choy, bell pepper and broccoli and cook for 2-3 minutes. then remove from heat
5. add in spinach and cilantro, leaving some for the garnish. remove the lemon grass stalks
6. ladle into large bowls and garnish with the grape tomatoes, green onions and remaining cilantro leaves
7. taste and season with a touch more salt (or soy sauce) as needed

tip: i knew i’d be tired after a long day of work so i made the broth the night before, and then reheated for girl’s night and did steps 4 - 7. only took 15 minutes and dinner was served!

when i eat out, i usually come home feeling bloated, guilt-stricken from overindulgence, and thinking my money could of been better spent on a new pair of designer denim that make my butt look good. this uncomfortableness is never welcome, but it definitely is not invited on the sexiest of all holidays. on this valentine’s day, enjoy these aphrodisiac foods and feel light, sexy and ready to get your swerve on. so grab your loved one or most recent match.com hook-up and get cookin’.

aphrodisiacs found in these recipes:

salmon cayenne pepper avocado jalapeno pepper tomato fennel cumin cardamom
arugula red wine strawberry chocolate

sexy seared salmon
grocery list:
wild salmon (2 servings)
2-3 meyer lemons, juiced
1 tsp old bay seasoning
¼ tsp cayenne pepper
2 -3 tbsp olive oil
sea salt & ground black pepper

cut salmon into even pieces if necessary. to prepare marinade, in a bowl mix together lemon juice, old bay seasoning, cayenne pepper, and olive oil. place salmon pieces in small baking dish and cover with marinade.  lightly sprinkle with salt & pepper. marinade in fridge for 30 minutes to an hour.

preheat oven to 425 degrees. over medium-high heat warm a skillet for a couple minutes.  remove marinated salmon from fridge and place in hot skillet, flesh side down, and sear for 3-4 minutes (or until lightly browned). remove from heat and place back in marinade dish and put into oven.  cook for 10 - 12 minutes. remove from oven and check to ensure the salmon is cooked through. if not, cook for additional time. allow to cool for a couple minutes and then serve over arugula salad and top with avocado tapenade.

avocado tapenade
grocery list:
1 avocado, diced into small pieces
1 tomato, diced into small pieces
1 tbsp cilantro, minced
1tsp capers, minced
½ jalapeno pepper, minced
2 pinches cardamom
2 pinches cumin
1 lime, juiced

place all ingredients in a bowl and lightly mix. season with salt if necessary or add additional capers.


arugula fennel salad
grocery list:
1 package (5 oz) arugula
1 head of fennel, thinly sliced (mandolin works best)
1-2 lemons, juiced
1-2 tbsp olive oil
sea salt & pepper

add all ingredients to a large bowl. add lemon juice, oil oil, salt & pepper, and toss.

chocolate covered strawberries
grocery list:
1 10oz. bag of dark chocolate, broken into chunks
1 carton ripe strawberries (8-10 oz.)

line a cookie sheet with wax paper. melt the chocolate in a double boiler over low heat, stirring frequently to ensure that the chocolate doesn’t burn. when chocolate is smooth and creamy, reduce heat very low.

dip each strawberry into the chocolate and place on wax-lined baking sheet. allow to cool before serving.

it’s true, soup is filling, low-fat and healthy for you.

for all those suffering from cold season or snowy weather conditions, this comforting, healing, warming soup is especially for you. freeze it, eat it, share it, but most importantly, enjoy it!  

healing vegetable soup
grocery list:
2 tbsp olive oil 
½ medium yellow onion, diced
1 leek, sliced, white part only
1 fennel bulb, diced, green and white parts
1 - 2 tbsp ground chili paste, depending on spice preference
1 ½ tbsp sea salt
11 cups of water or vegetable broth
3 celery stalks, sliced
4 carrots, sliced
1 medium red skin potato, diced
2 bay leaves
1 cup broccoli florets
1 bok choy, sliced
1 head dinosaur kale, de-stemmed and chopped into bite sized pieces
1 avocado, diced
herbs for garnish, parsley or cilantro, (optional)

in a large dutch oven, warm the olive oil over medium heat.  add in onion, leek, fennel and ½ tsp of sea salt. saute for 5 minutes then add in chili paste. saute for a couple more minutes. add water, celery, carrots, potato, bay leaves and remaining sea salt to pot and bring to a boil.  lower heat and simmer for 30 minutes. then add in broccoli, bok choy and kale and cook for another 5 minutes. ladle soup into bowls, and top with ¼ of avocado and garnish with herbs.

this recipe is also great with the addition of a grain or legume. my favorite is farro which adds a nutty flavor and texture to this delectable soup. buon appetito!

actually, it’s medley, but this dish tastes so good, it’s like music to your mouth. i’ve had some inquiries about the other items pictured in the photo from my earlier post for spicy toasted sesame kale salad and wanted to get this out to you as the two truly are the perfect “duet.”
 

you can also pair these potatoes with eggs for breakfast, or as the filling for a veggie burrito (recipe coming soon). we had leftovers of this incredible dish last night, and chris’ comment was “i could eat these potatoes every day.” based off that rave review, you should drop what you are doing and immediately make these sassy, spicy potatoes! buon appetito!
 
sweet potato medley
grocery list:
½ medium sweet potato
½ medium yam
1 medium red potato
⅛ yellow onion
2 - 3 tsp olive oil or ghee (butter could be substituted)
sea salt & ground black pepper
cayenne pepper
 
thinly slice potatoes and onion (a mandolin works best). place in a mixing bowl and add 1 tsp of olive oil, sea salt, pepper, and cayenne to taste and spice preference. mix well, using your hands is best. in a medium skillet, warm 1 tsp olive oil over medium-low heat.  begin carefully layering potatoes into bottom of pan. if you want to get fancy, you can arrange them by alternating the types of potatoes. place onions over layer and then add another layer of potatoes and onions. drizzle with olive oil. cover skillet and cook for 5-6 minutes. with a spatula check the bottom of the potatoes, they should have browned nicely and will be ready to flip. carefully loosen potatoes and flip onto the lid, then slide back into the pan to continue cooking and browning the other side. cook covered for 5-6 more minutes. remove from heat and serve.  i like to cut into slices like a pizza pie. you’ll likely have additional potatoes left, repeat cooking instructions if necessary.

with so much attention on healthy resolutions for the new year, and a number of friends choosing to eat “gluten-free”, “dairy-free”, and/or “clean”, i figure no time like the present to launch my dream blog…healthy recipes, that tickle your taste buds. short term goals of making good eating decisions are a great way to kick start a new year or lifestyle, but more importantly, the positive effects of these changes will leave you feeling amazing and energized.  my first post is a favorite in our household and will definitely get your gut healthy, and even tighten up that saggy rear a bit as well. buon appetito!

spicy toasted sesame kale salad
grocery list:
4 cups kale (8 oz bag), stems removed and torn into bite sized pieces
2 cups romaine lettuce, cut into bite sized pieces
1 medium cucumber, peeled and sliced
2 - 3 green onions, sliced white part only
3 tbsp olive oil
½ tsp sea salt
1/8 tsp cayenne pepper (more/less depending on spice tolerance)
1 tsp toasted sesame oil
1 tbsp white sesame seeds
1/2 package toasted black sesame crackers (about 35 - 40 crackers)

massage kale with olive oil, sea salt, and cayenne pepper for 2-3 minutes or until tender.  add in romaine, cucumbers, green onions, toasted sesame oil, sesame seeds and mix together. when well blended and right before serving, crumble sesame crackers over the salad and mix in for a nice crunch.  add salt to taste if necessary.