It’s fun to take old comfort food recipes and make them into something healthy
if you like to challenge yourself in the kitchen. If you don’t like the challenge,
try these simple delights and enjoy!
Seafood pasta has always been a favorite of mine, and so simple to make. People raved
about it, and it only had taken a few short minutes to make! But I don’t eat pasta
anymore due to the high glycemic level, even if it is gluten-free. So those of you
who are of like mind (or should I say "like stomach"?) may enjoy the healthy
alternative below. A complementing dill-flavored side salad also is quite simple
to make. For a romantic dinner that is stress-free and impresses greatly, try both
recipes.
April’s rainy days are great for making cookies. If you celebrate Easter, the
Coconut Macaroons can be made into egg shapes or any other shape you like or with
some cookie mold.
PASTA DE ATLANTIS (Seafood Un-pasta)
Blend together and warm until ghee is melted and garlic slightly cooked:
1 clove crushed fresh organic garlic
2 Tablespoons organic ghee or butter
1 Tablespoon organic lemon juice
1 tsp. fresh organic lemon zest
1 tsp. dried organic parsley or 1 tablespoon fresh organic parsley
1/4 tsp. (or to taste) Krystal Himalayan or Celtic Sea Salt
Add and slightly sauté in above mixture; julienne (sliced very thin strips)
vegetables:
1-1/2 cups organic zucchini
1/2 cup organic red bell pepper
Toss all above together with your choice of pre-cooked or sautéed in butter/ghee
Seafood:
1/2 to 1 cup (personal preference) of chopped, pre-cooked and warm seafood such as:
crabmeat, shrimp and/or scallops (look for the kind without chemical additives).
Vegans can use sprouted nuts and/or seeds or other Vegan protein.
For creamier sauce, add 1 tablespoon organic mayonnaise – or try adding 1 tablespoon
pesto sauce for a variation.
DIFI-NAPA CABBAGE SALAD
Blend together:
1 cup chopped or grated organic cabbage (use any kind or color, including Napa Cabbage)
1/4 cup thinly sliced organic celery
1/4 cup diced organic yellow bell pepper
1/4 cup shredded or chopped organic carrots
2 Tablespoons, or more to personal preference, organic mayonnaise or vegan substitute
1 tsp., or more to taste, organic dill weed (use more if fresh)
1/4 tsp. or more Himalayan Krystal Salt or Celtic Sea Salt to taste
COCONUT MACAROONS
Preheat oven to 325 degrees and Mix:
1/3 cup organic flour of choice
1/4 tsp. baking powder
2/3 cup dried, grated organic coconut
Add:
2 Tablespoons melted, unsalted organic butter or ghee
1/4 cup organic maple syrup
1 tsp. organic vanilla extract
1/4 tsp. organic almond extract
Separate and whip until stiff:
2 organic egg whites
1/4 tsp. salt (to stiffen)
Fold egg mixture into batter and drop onto greased cookie sheets, baking for about
15 to 20 minutes at 325 degrees.
