Hooray! Food With Feelings blogspot is now its own website.
www.foodwithfeelings.com
And its fabulous! If I do say so myself.
Check out all the yummy foods including our most popular post for fig and almond cupcakes or yummy, easy gluten free shrimp tacos with mango salsa.
We also have restaurant reviews for top dining around the world!
Thank you for all your support.
Monday, November 4, 2013
Thursday, December 6, 2012
Healthy Grain-Free Stuffed Turkey Breast (Just in time for Christmas)
Ok guys, I am going to share with you a simply delicious, easy and healthy turkey recipe!
This is a really great recipe to use if you don't want to cook a whole bird, the stuffing is also fruit and nut based and its so yummy I was eating it straight out of the food processor!
Here's what you will need:
Serves 8
Turkey:
2 turkey breasts, skin on
Butchers twine
Salt
Pepper
3 large carrots
4 large stalks of celery
Fresh sage
Fresh Parsley
Roasting Pan
Grain-Free Stuffing:
1/2 cup chopped onions
2 cloves of garlic
3tbs freshly chopped sage
3tbs fresh parsley
1/4 cup hazelnuts
1/4 cup chopped dates (seeds removed)
1/4 cup chopped dried apricots (sulphur free)
1 tsp lemon zest
1/2 stick of butter
To prepare Stuffing:
- Saute onions and garlic in the butter until cooked. Cool slightly.
-Combine all ingredients and onion mix in a food processor and blend till it comes together to form a paste. You can adjust any of the ingredients above to suit your tastes.
To prepare turkey:
(I will try to make this as user-friendly as possible, this was the first time I ever cooked turkey so I will try to help you guys out as much as I can!)
1.) Place the turkey on a large chopping board and using a sharp knife remove the turkey skin. We want to keep the skin so the trick is to cut around the edges and then pull it off using your hands.
2.) Place the turkey skin side down on the board and gently butterfly the turkey breast. To do that you want to run your knife along the fillet edge to open it up. Basically we are trying to make the turkey breast nice and flat. Just be careful you don't cut all the way through. Feel free to google/youtube a tutorial to help you or ask your butcher to do it for you :)
3.) Once the turkey breast is butterflied you want to rub it with some salt and pepper. Then get about half your stuffing mix and place it evenly on the turkey breast leaving a border.
4.) Then you want to roll it up and then rest the turkey skin back on top of the breast- this keeps the flavour in. The roll will not be tight, but thats ok because you are going to secure it with the butchers twine. If you dont know how to do the butchers loop just tie equally spaced knots along the turkey breast to keep it all together. Stuffing will fall out so don't panic!
5.) Then just repeat the same process with the other turkey breast. I used an organic free range turkey so each turkey breast served about 4 people.
6.) Next you want to season the turkey rolls and rub some olive oil over the outside.
7.) To prepare the roasting pan:
-Cut large chunks of carrot and celery and place it around the pan.
- You can also use some of the left over sage and parsley for added flavour.
(The veggies need to be large as they are going to be in the oven for a long time!)
8.) Place the turkey rolls in the roasting pan. Put about an inch of water (or stock, if you have it) in the roasting pan and cover with foil.
9.) Place pan into the oven at 350F degrees for 1 hour. Then remove foil and roast for another 1/2 hour or until cooked.
(ignore the turkey breast in the middle, we just had that one as a plain/ stuffing free option- which might I add, no one wanted!)
10.) Once cooked allow to rest for 20 minutes before slicing. Enjoy!
This is a really great recipe to use if you don't want to cook a whole bird, the stuffing is also fruit and nut based and its so yummy I was eating it straight out of the food processor!
Here's what you will need:
Serves 8
Turkey:
2 turkey breasts, skin on
Butchers twine
Salt
Pepper
3 large carrots
4 large stalks of celery
Fresh sage
Fresh Parsley
Roasting Pan
Grain-Free Stuffing:
1/2 cup chopped onions
2 cloves of garlic
3tbs freshly chopped sage
3tbs fresh parsley
1/4 cup hazelnuts
1/4 cup chopped dates (seeds removed)
1/4 cup chopped dried apricots (sulphur free)
1 tsp lemon zest
1/2 stick of butter
To prepare Stuffing:
- Saute onions and garlic in the butter until cooked. Cool slightly.
-Combine all ingredients and onion mix in a food processor and blend till it comes together to form a paste. You can adjust any of the ingredients above to suit your tastes.
To prepare turkey:
(I will try to make this as user-friendly as possible, this was the first time I ever cooked turkey so I will try to help you guys out as much as I can!)
1.) Place the turkey on a large chopping board and using a sharp knife remove the turkey skin. We want to keep the skin so the trick is to cut around the edges and then pull it off using your hands.
2.) Place the turkey skin side down on the board and gently butterfly the turkey breast. To do that you want to run your knife along the fillet edge to open it up. Basically we are trying to make the turkey breast nice and flat. Just be careful you don't cut all the way through. Feel free to google/youtube a tutorial to help you or ask your butcher to do it for you :)
3.) Once the turkey breast is butterflied you want to rub it with some salt and pepper. Then get about half your stuffing mix and place it evenly on the turkey breast leaving a border.
5.) Then just repeat the same process with the other turkey breast. I used an organic free range turkey so each turkey breast served about 4 people.
6.) Next you want to season the turkey rolls and rub some olive oil over the outside.
7.) To prepare the roasting pan:
-Cut large chunks of carrot and celery and place it around the pan.
- You can also use some of the left over sage and parsley for added flavour.
(The veggies need to be large as they are going to be in the oven for a long time!)
8.) Place the turkey rolls in the roasting pan. Put about an inch of water (or stock, if you have it) in the roasting pan and cover with foil.
9.) Place pan into the oven at 350F degrees for 1 hour. Then remove foil and roast for another 1/2 hour or until cooked.
10.) Once cooked allow to rest for 20 minutes before slicing. Enjoy!
Friday, November 2, 2012
TJ's Pumpkin Muffins
If you live in California chances are you will know and love Trader Joe's grocery stores.
While I am not a huge fan of their pre-packaged produce I do think they have some great, affordable products.
I was keen to try their Pumpkin Bread and Muffin Mix, I hate packet mix cakes but this one is actually a winner!
As usual I altered some of the cooking directions. Here is my version......
The mix requires:
2 eggs
1/2 cup oil
1 cup of water
I used 2 organic eggs, 1/2 cup of olive oil (of course you can use coconut, rice bran etc.) and instead of adding 1 cup of water I used 1/2 cup of almond milk and 1/2 cup of water.
I then also added 1/2 cup of finely grated carrot for extra nutrition.
The mix is a bit runnier than normal muffin mix but the addition of almond milk makes the muffins moist and fluffy! The carrot goes really well in these too, its a perfect way to sneak in some veggies!
Other additions you could experiment with:
- Nuts (pecans, walnuts etc.)
- Cream cheese frosting
- Dried fruit (cranberries etc)
- grated zucchini (just watch the water content, you may need to add less water)
- chocolate chips
- lemon/orange zest
Whether you alter the recipe for nutrition or taste this versatile muffin mix is definitely a great Autumnal treat!
While I am not a huge fan of their pre-packaged produce I do think they have some great, affordable products.
I was keen to try their Pumpkin Bread and Muffin Mix, I hate packet mix cakes but this one is actually a winner!
As usual I altered some of the cooking directions. Here is my version......
The mix requires:
2 eggs
1/2 cup oil
1 cup of water
I used 2 organic eggs, 1/2 cup of olive oil (of course you can use coconut, rice bran etc.) and instead of adding 1 cup of water I used 1/2 cup of almond milk and 1/2 cup of water.
I then also added 1/2 cup of finely grated carrot for extra nutrition.
The mix is a bit runnier than normal muffin mix but the addition of almond milk makes the muffins moist and fluffy! The carrot goes really well in these too, its a perfect way to sneak in some veggies!
Other additions you could experiment with:
- Nuts (pecans, walnuts etc.)
- Cream cheese frosting
- Dried fruit (cranberries etc)
- grated zucchini (just watch the water content, you may need to add less water)
- chocolate chips
- lemon/orange zest
Whether you alter the recipe for nutrition or taste this versatile muffin mix is definitely a great Autumnal treat!
Thursday, October 25, 2012
Low Carb Tortilla Pizza
Using a whole wheat tortilla as a pizza base is a great low carb alternative to traditional pizza bases. A traditional pizza base has about 40g of carbs per serve whereas most tortillas have about 20g.
The fact that they are thin also make them super easy and quick to prepare and they crisp up nicely around the edges.
Check out my Tortilla Base Pizza:
To enhance the nutritional properties I used lots of veggies like broccoli, cauliflower, rocket, spinach, tomato and onions. Instead of using traditional pizza sauce I used salsa for an extra kick. I finished it all off with pine nuts and shredded cheese.
I baked this pizza in a toaster oven for about 5 min- you definitely want to keep an eye on this one as it can burn easily!
Enjoy!
The fact that they are thin also make them super easy and quick to prepare and they crisp up nicely around the edges.
Check out my Tortilla Base Pizza:
To enhance the nutritional properties I used lots of veggies like broccoli, cauliflower, rocket, spinach, tomato and onions. Instead of using traditional pizza sauce I used salsa for an extra kick. I finished it all off with pine nuts and shredded cheese.
I baked this pizza in a toaster oven for about 5 min- you definitely want to keep an eye on this one as it can burn easily!
Enjoy!
Thursday, October 18, 2012
Pomegranate Porridge
There is nothing more warming in the morning than a bowl of porridge.
You really don't have to limit your porridge recipe to just oats, there are a host of other grains you can use like rice or quinoa. But regardless of what grain you choose to devour why not try adding some fresh fruit inspiration?
Take a look at these deliciously juicy, ruby red pomegranate seeds!
Pomegranates are so delicious and good for you! These little seeds are so rich in antioxidants which as we all know, are so good for you! Antioxidants help stop and repair cell damage and have an anti-cancer and anti-ageing effect.
On top of all that Pomegranates are an excellent source of Vitamin C and potassium and have also been shown to improve erectile dysfunction.
Mediterranean and Eastern cultures consider pomegranates to be a symbol of fertility and prosperity and they are often present during cultural celebrations like weddings.
Slicing up a pomegranate can be kind of tricky but trust me, it is well worth the effort! Some people prefer to suck on the seeds and discard them but the seeds actually contain a great source of fiber so feel free to munch away.
The next time you are at the market pick up a pomegranate and enjoy the delicious health benefits!
You really don't have to limit your porridge recipe to just oats, there are a host of other grains you can use like rice or quinoa. But regardless of what grain you choose to devour why not try adding some fresh fruit inspiration?
Take a look at these deliciously juicy, ruby red pomegranate seeds!
Pomegranates are so delicious and good for you! These little seeds are so rich in antioxidants which as we all know, are so good for you! Antioxidants help stop and repair cell damage and have an anti-cancer and anti-ageing effect.
On top of all that Pomegranates are an excellent source of Vitamin C and potassium and have also been shown to improve erectile dysfunction.
Mediterranean and Eastern cultures consider pomegranates to be a symbol of fertility and prosperity and they are often present during cultural celebrations like weddings.
Slicing up a pomegranate can be kind of tricky but trust me, it is well worth the effort! Some people prefer to suck on the seeds and discard them but the seeds actually contain a great source of fiber so feel free to munch away.
The next time you are at the market pick up a pomegranate and enjoy the delicious health benefits!
Tuesday, September 25, 2012
Comfort Food Pasta
As a kid I grew up eating a lot of pasta, it was probably (and sometimes still is!) my favourite food. Nowadays the thought of twirling strands of spaghetti onto my fork is not as appealing as it once was, but on those days where I just need a little comforting I tend to crave pasta.
And believe it or not, there is scientific reason behind this.
Carbohydrate rich foods like pasta enhance tryptophan levels which in turn increases serotonin levels. Serotonin is the chemical that makes us feel good! It is also released during exercise so you could always go do that instead.....
But anyway, here is the ultimate comfort food for the health conscious (just because its comfort food doesn't mean it can't be a little healthy) -
Ingredients:
Serves 2
1/8 pack of angel hair pasta
1 can of Tomato Bisque Soup (I used Amy's Organic Brand)
1/2 red onion, chopped
3 cloves of garlic, chopped finely
1/4 bunch of flat leaf parsley (yes for all you foodies that can tell, in the pic I used cilantro because I didn't have any parsley- it still tasted good though!!)
1/2 cup of cheese
2 cups of broccoli florets
Directions:
1.) Cook the pasta according to the directions on the packet (feel free to substitute gluten free pastas)
2.) Saute the onions and garlic in a pan in a little rice bran oil until just cooked and then add the broccoli and the can of bisque soup.
3.) Simmer the sauce for 15-25 min until it thickens slightly.
4.) Toss in the angel hair pasta and coat with the sauce and add the cheese
5.) Top with fresh parsley
6.) Serve!
This is my kind of comfort food, it still contains a good source of veggies (this dish probably equates to 3 nutritional serves of vegetables!) and its quick and easy to prepare.
Comfort food is different for everyone but just remember, cooking it with love and purpose is what is really going to make it extra special!
And believe it or not, there is scientific reason behind this.
Carbohydrate rich foods like pasta enhance tryptophan levels which in turn increases serotonin levels. Serotonin is the chemical that makes us feel good! It is also released during exercise so you could always go do that instead.....
But anyway, here is the ultimate comfort food for the health conscious (just because its comfort food doesn't mean it can't be a little healthy) -
Ingredients:
Serves 2
1/8 pack of angel hair pasta
1 can of Tomato Bisque Soup (I used Amy's Organic Brand)
1/2 red onion, chopped
3 cloves of garlic, chopped finely
1/4 bunch of flat leaf parsley (yes for all you foodies that can tell, in the pic I used cilantro because I didn't have any parsley- it still tasted good though!!)
1/2 cup of cheese
2 cups of broccoli florets
Directions:
1.) Cook the pasta according to the directions on the packet (feel free to substitute gluten free pastas)
2.) Saute the onions and garlic in a pan in a little rice bran oil until just cooked and then add the broccoli and the can of bisque soup.
3.) Simmer the sauce for 15-25 min until it thickens slightly.
4.) Toss in the angel hair pasta and coat with the sauce and add the cheese
5.) Top with fresh parsley
6.) Serve!
This is my kind of comfort food, it still contains a good source of veggies (this dish probably equates to 3 nutritional serves of vegetables!) and its quick and easy to prepare.
Comfort food is different for everyone but just remember, cooking it with love and purpose is what is really going to make it extra special!
Sunday, September 23, 2012
I Love Quinoa
Quinoa is a super food for so many reasons!
Quinoa is eaten as a grain but it is actually a seed. It has a mild, nutty taste and goes great with anything!!
It is the only plant source of complete protein making it perfect for vegetarians and vegans! But the beauty doesn't end there, quinoa is full of nutrients such as calcium, omega fatty acids, magnesium, antioxidants and tryptophan!
Antioxidants are important for protection against free radicals which cause ageing, cancers, inflammation and disease.
Tryptophan is a 'feel good' amino acid and is responsible for making the chemicals in our brain that make us happy!
Check out my Cilantro Pesto Quinoa with Mushrooms & Zucchini. This literally took 20 minutes to prepare and cook.
To start, begin cooking the quinoa using the directions on the packet. Quinoa contains self-forming saponins so you should wash it before using.
While the quinoa is on the boil chop up 1 large zucchini and 2 cloves of garlic. Throw them in a pan with a bit of rice bran oil. Cook till nearly done and then add the chopped mushroom (I used portobello).
Saute the veggies till they are soft and a little golden. Season to taste- I added, sea salt, pepper, chilli flakes & a cap full of apple cider vinegar. (Hint: add the apple cider vinegar once its off the heat, you don't to destroy the 'mother' culture).
For the cilantro pesto I used a delicious one that I picked up from the farmers market, it is simply just blended cilantro and lemon juice- you could easily make it at home!
Once everything is cooked, add the veggies to the quinoa and add a tablespoon of the cilantro pesto (its strong!)
If you don't like cilantro (coriander) you can use basil pesto instead.
Enjoy!
Quinoa is eaten as a grain but it is actually a seed. It has a mild, nutty taste and goes great with anything!!
It is the only plant source of complete protein making it perfect for vegetarians and vegans! But the beauty doesn't end there, quinoa is full of nutrients such as calcium, omega fatty acids, magnesium, antioxidants and tryptophan!
Antioxidants are important for protection against free radicals which cause ageing, cancers, inflammation and disease.
Tryptophan is a 'feel good' amino acid and is responsible for making the chemicals in our brain that make us happy!
Check out my Cilantro Pesto Quinoa with Mushrooms & Zucchini. This literally took 20 minutes to prepare and cook.
To start, begin cooking the quinoa using the directions on the packet. Quinoa contains self-forming saponins so you should wash it before using.
While the quinoa is on the boil chop up 1 large zucchini and 2 cloves of garlic. Throw them in a pan with a bit of rice bran oil. Cook till nearly done and then add the chopped mushroom (I used portobello).
Saute the veggies till they are soft and a little golden. Season to taste- I added, sea salt, pepper, chilli flakes & a cap full of apple cider vinegar. (Hint: add the apple cider vinegar once its off the heat, you don't to destroy the 'mother' culture).
For the cilantro pesto I used a delicious one that I picked up from the farmers market, it is simply just blended cilantro and lemon juice- you could easily make it at home!
Once everything is cooked, add the veggies to the quinoa and add a tablespoon of the cilantro pesto (its strong!)
If you don't like cilantro (coriander) you can use basil pesto instead.
Enjoy!
Subscribe to:
Posts (Atom)