clean eating – Page 4

Chickpea Salad

Published on September 4, 2014September 3, 2014 by T.W.O.3 Comments

Summer is coming to an end, but that doesn’t mean you have to start eating Fall food. T.W.O. loves making this Chickpea Salad for a side-dish, an entrée, a topping to a salad or even an appetizer. (Great idea for a modified version of a bruschetta.) How ever you want to serve it – this recipe will sure be a hit!

Chickpea Salad

Ingredients:

– 2 cans Garbanzo beans, rinsed & drained
– 1 ½ cups red tomatoes, chopped
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 4 green onions, chopped
– 1 garlic clove, diced
– 2 Tablespoon olive oil
– ¾ cup balsamic vinegar
– 1/3 cup lemon juice
– Garlic Powder
– Salt & Pepper

Directions:
1. Place the beans and vegetables into a large bowl and toss.
2. Mix in the olive oil, balsamic, lemon juice.
3. Season with garlic powder, salt and pepper.

Bon Appetit!!

Detox Tri-tip Salad

Published on August 27, 2014August 25, 2014 by T.W.O.2 Comments

Fruit in salads not only add flavor, it also helps cleanse your system. Blueberries are rich in antioxidants so there is no reason not to add this to your greens. (Antioxidants are essential to optimizing health by helping combat the free radicals that can damage cellular structures as well as DNA.) Blueberries also help improve memory! Hope you enjoy this salad as much as T.W.O. did!

Detox Tri-tip Salad

Ingredients:
-2 cups butter lettuce, chopped
– 2 cups baby romaine, chopped
-1 cup hearts of palm
-2 cups blueberries
– 3/4 cups dried cranberries
– 2 cups Persian cucumbers, diced
– 1/2 cup goat cheese
– Tri-tip season with Montreal Steak Seasoning
– Trader Joes Cilantro lime dressing

Directions:
1. Place the tri-tip on a heated barbeque. Cook for 30 minutes or until done.
2. While the tri tip is cooking, chop all the vegetables. Leave blueberries and cranberries whole.
3. Plate veggies, top with fruit and goat cheese.
4. Once the meat is done, let it sit for 5 minutes before cutting. Slice thinly and add to the top of the salad. Pour dressing as needed.

Enjoy!

Roasted Corn Salad with Grilled Shrimp

Published on August 13, 2014August 13, 2014 by T.W.O.1 Comment

In need of a healthy, fresh and scrumptious dinner? Sick of your salads? Well T.W.O. has a receipt for you. It is a corn salad that bursts of flavor – lemon, cilantro, avocado and peaches. The baja fresh of California!?! We guarantee that if you like shrimp, you will definitely like this recipe!

Roasted Corn Salad with Grilled Shrimp

Ingredients:
– Shrimp
– 2 cups Trader Joe’s Island Soyaki Marinade
– 3 ears of corn
– 1 avocado
– 2 cups heirloom cherry tomatoes, halved
– 4 Persian cucumbers
– 2 yellow peaches
– 1 1/2 cups hearts of palm, sliced
– 2 Tablespoons olive oil
– ¼ cup lemon juice
– 5 Tablespoons fresh cilantro, chopped
– Salt
– Pepper

Directions:
1. Marinate the shrimp in the Trader Joe’s Island Soyaki Marinade for at least two hours in the refrigerator.
2. About 20 minutes prior to cooking, remove the shrimp from the refrigerator to bring to room temp. Place shrimp on kebab sticks.
3. Preheat the bbq or cast iron skillet*
4. While the oven or bbq is getting hot, prep the corn. Rub 1 Tablespoon of olive oil on the corn. Season with salt and pepper and wrap with foil.
4. Chop the avocado, peaches, tomatoes, cucumbers, hearts of palm and cilantro.
5. Once the grill is ready, add the corn. Cook for about 20 minutes and then add your shrimp kebabs. The shrimp should only take about 6-8 minutes depending on your heat.
6. While the shrimp and corn are cooking, drizzle the lemon juice and remaining olive oil over the vegetables.
7. Remove the corn from the grill and let cool for 5 minutes. Slice the kernels off the core. Add to the vegetables and mix.
8. Plate the corn salad and top with the grilled shrimp.

*T.W.O. ran out of propaine while they were cooking this meal so we went to Plan B….cast iron skillet. Same great taste as the bbq!

Enjoy!

Grilled Chicken and Corn with Jalapeño Lime Dressing

Published on August 11, 2014August 10, 2014 by T.W.O.2 Comments

Chicken, corn and Jalapeño are the three main ingredients in this fresh, flavorful summer salad. It’s a great meal for those bikini-ready diets we are all on this summer. It’s a beautiful salad that tastes even better and will satisfy any audience.

Grilled Chicken and Corn with Jalapeño Lime Dressing

Ingredients:

Dressing:
– 1/2 cup plus 2 Tablespoons fresh lime juice
– 5 Tablespoon extra-virgin olive oil
– 4 ears of corn
– Salt
-Pepper
Salad:
-2 bunches scallions, halved
-1/4 cup extra virgin olive-oil
– Salt
– Pepper
– 4 boneless chicken breasts
– 1 Tablespoon rosemary leaves, chopped
– 2 cups cherry heirloom tomatoes, halved
– 1/4 cup basil, thinly sliced
– 2 cups mixed greens

Directions:
1. Pre-heat the grill.
2. In a bowl whisk together all the dressing ingredients.
3. In a bowl, mix 2 Tablespoons of olive oil, salt, pepper and scallions.
4. In another bowl, coat the chicken with the remaining 2 Tablespoons of olive oil and rosemary; season with salt and pepper.
5. Grill the corn (with some of the husk still on), scallions and chicken over moderate heat, turning occasionally. The scallions will take 5 minutes and the chicken and corn should take around 15 minutes.
6. Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off the cobs. Transfer to a bowl and add tomatoes, basil and half the dressing. Toss.
7. Plate the chopped kale and top with corn salad. Top with the chicken and garnish with lime zest and dressing.

Chicken Fajitas with Tex-Mex Sauce + Enchilada Rice

Published on August 5, 2014August 4, 2014 by T.W.O.Leave a comment

Love fajitas!? Love enchiladas? We do too! So we decided to combine them into one recipe! This dish is perfect for a summer time meal and won’t let you feeling guilty! The preparation is simple, quick and mouth-watering! Steak or fish could also be used as the protein. You won’t be disappointed!

Chicken Fajitas with Tex-Mex Sauce + Enchilada Rice

Ingredients:
For the Enchilada Rice
-3 cups white rice, cooked
-1 cup enchilada sauce
-1/3 cup plain Greek yogurt
-1 cup sharp cheddar cheese
– I can black beans, drained
-2 green onions, chopped
-1/4 cup fresh cilantro, chopped

For the Fajitas
-4 boneless skinless chicken breast
– 2-3 tablespoons taco seasoning
-1 tablespoon of olive oil
-1 red + orange bell pepper, sliced
-2 ears corn, husk removed
-1/2 cup cilantro, chopped
-1 lime, juiced
-Corn or flour tortillas
-1 avocado, diced

For the Tex-Mex Sauce
-1/2 cup ketchup
-1 teaspoon brown sugar
-2 ounces melted light cream cheese
– 2 tablespoons hot sauce
-3 tablespoons fresh cilantro, chopped
-1/2 lime, juiced

Directions:
1. To make the Tex-Mex sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.

2. Heat up the BBQ. Add the chicken to a bowl and toss with the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil. Place on to foil for the grill.

3. Add the chicken and veggies to the hot grill and cook until done. Make sure to check the veggies and flip a few extra times to ensure even cooking. Remove everything from the grill and allow the veggies and chicken to cool five minutes

4. Meanwhile start making the rice. Add the cooked rice to a large skillet with 1 tablespoon olive oil. Toast the rice for 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, Greek yogurt and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about 5 minutes. Add more cheese if you desire. Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.

5. Slice the peppers and use a sharp knife to remove the corn kernels from the cob. Add the veggies to a bowl and toss with the cilantro and lime juice. Slice the chicken into strips.

6. To assemble add the cheesy rice to the center of a warm tortilla. Add the chicken and peppers. Garnish with fresh cilantro and diced avocado. Drizzle with the Tex-Mex Special Sauce.

The Green Chopped Salad with Jerk Chicken

Published on July 25, 2014July 25, 2014 by T.W.O.1 Comment

It’s the last day of chopped salad week and since we had left over jerk chicken we are going to create a salad using our left overs and what we had in our cabinet. We all know that cooking can get expensive and wasteful if you aren’t smart about your meals and grocery list. So T.W.O. has the perfect Green Inspired Chopped Salad for you!

The Green Chopped Salad with Jerk Chicken

Ingredients
For the Salad:
– 2-3 heads romaine lettuce
– 4 cups jicama
– 1 cup soy nuts
– 1-2 jerk chicken*
– 2 mangos
– 2 cups cherry heirloom tomatoes
– 2 cups hearts of palm
– 2 cups Persian cucumbers
– 1 cup red and white mixed quinoa, cooked
– 2 ears corn
– Cilantro Lime Dressing

*For the chicken: (Found HERE)
– 2 large chicken breasts
– 1 cup World Harbors Jamaican Style Jerk Marinade

Directions:
1. Prepare the Jerk Chicken as stated HERE
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the chicken to the pre-heated barbeque. Cook for about 25 minutes or until done. Based the chicken with the remaining marinade 15 minutes into cooking for more flavor.
5. Chopped the cooked chicken breast into cubes and mix into the salad. Add salad dressing, toss and plate.
6. Time to eat!

Jerk Chicken & Mango Chopped Salad with Toasted Quinoa & Avocado

Published on July 23, 2014July 22, 2014 by T.W.O.4 Comments

We are going to spice this Chopped Salad Week up with a Jerk Chicken & Mango Salad recipe. It’s a great summer salad that anyone can make. It contains protein, fruit and vegetables. The toasted quinoa adds a crunch to the salad without having to include croutons. Grab your salad bowl and lets start chopping!

Jerk Chicken & Mango Chopped Salad with Toasted Quinoa & Avocado

Ingredients:

For the Salad:
– 2-3 heads romaine lettuce
– 2 zucchini, chopped
– 2 mangos
– 2 cups cherry heirloom tomatoes
– 2 cups Persian cucumbers
– 1 cup toasted quinoa*
– 2 ears corn
– Cilantro Lime Dressing

For the chicken:
– 2 large chicken breasts
– 1 cup World Harbors Jamaican Style Jerk Marinade

Directions:
1. Marinate the chicken in the jerk marinade and place in the refrigerator for 1 hour. . Remove the chicken from the oven, 15 minutes prior to cooking.
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Toast the quinoa* . See recipe HERE.
4. Add the chicken to the pre-heated barbeque. Cook for about 25 minutes or until done. Based the chicken with the remaining marinade 15 minutes into cooking for more flavor.
5. Plate the salad and top with sliced chicken and dressing.
6. Time to eat!

Summer Chopped Salad with Carne Asada

Published on July 21, 2014July 8, 2014 by T.W.O.Leave a comment

In need of a meal for a warm Sunday night? Well, T.W.O. has a great recipe for you. It is a refreshing, light yet hearty salad that will win any crowd over. Learn how to make this chopped salad topped with grilled carne asada and homemade salad dressing. It’s easy and acts as a great Monday lunch option. (That’s if you have leftovers!)

Summer Chopped Salad with Carne Asada

Ingredients:

For the Salad:
– 3 cups butter lettuce
– 2 cups baby romaine
– 2 cans garbanzo beans
– 2 cups fresh strawberries
– 2 cups cherry tomatoes
– 2 cups Persian cucumbers
– 2 cups hearts of palm
– 2 ears corn
– ¼ cup cilantro
– ¼ cup parsley
– ½ cup Mediterranean feta, crumbled

For the meat:
– 1 ½ – 2 lbs lean carne asada
– 2 Tablespoons cayenne pepper
– 2 Tablespoons garlic powder
– Salt
– Pepper

For the Dressing:
– 2 lemons
– ¼ cup white balsamic
– ¼ cup balsamic
– 3 Tablespoon basil infused olive oil
– 2 teaspoon garlic powder
– Salt
– Pepper

Directions:
1. Place the meat in a Pyrex. Season the meat with the cayenne pepper, salt, garlic powder and pepper on both sides. Set aside and let marinate for about 20-30 minutes.
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the meat to the pre-heated barbeque. Cook for about 15 minutes or until done.
5. While cooking the meat, make the dressing. Add all ingredients to a bowl or salad dressing shaker. Set aside.
6. Plate the salad and top with sliced meat and dressing.
7. Time to eat!

Happy grilling!

Peach & Apricot Rosemary Glazed BBQ Chicken

Published on July 9, 2014July 8, 2014 by T.W.O.3 Comments

Summer is one of T.W.O.’s favorite time to cook with fruit! Fruit for breakfast, lunch, dinner and dessert is a must this time of year. There are so many different ways fruit can be included into a meal – fresh, cooked, barbequed, sautéed, frozen, and blended. This week we decided to add some peaches to one of our favorite barbequed proteins – chicken! This is a great summer dish to have with a glass of Rosé!

Peach & Apricot Rosemary Glazed BBQ Chicken

Ingredients:
– ⅓ cup apricot preserves
– 1 cup white wine
– ⅓ cup water
– 4-5 sprigs of fresh rosemary
– 1 peach, sliced into wedges
– 2 chicken breasts
– Salt and Pepper
-Rotisserie twine

Directions:
1. Season chicken with salt and pepper. Set aside.
2. Combine apricot preserves, wine, water, 2-3 springs of rosemary and ½ of the peach slices in a sauté or sauce pan over medium heat and stir.
3. Bring to a boil, reduce heat and simmer until reduced by half. Meanwhile, start the barbeque.
4. Baste the chicken with the glaze and tie the rosemary and peaches around the chicken so that it is secure.
4. Place the chicken on the barbeque. Baste the chicken with the glaze each time you flip the chicken. Cook until done.

Enjoy!

Seafood Paella

Published on June 13, 2014June 13, 2014 by T.W.O.Leave a comment

T.W.O. spent last summer traveling around Spain and had some amazing paella. Each city was different – from Madrid to San Sebastian to Barcelona and Sevilla – there was a spin on each dish. Today we are featuring some of our favorite ingredients in a seafood paella. It’s an great dish full of flavor, protein and culture – – when in España!

Seafood Paella

Ingredients:
– 1 tomato, diced
– ½ cup white wine
– ½ red onion, chopped
– 1 sweet onion, chopped
– 1 pound fresh rock fish
– 2 lbs fresh seafood miz (mussels, calamari, shrimp)
– ¼ cup olive oil
– 2 teaspoon cayenne pepper
– 2 cup Arborio rice or bomba paella rice
– 2 teaspoon Spanish saffron threads
– 4 cups low sodium chicken stock
– 1 cup frozen peas
– 1 can artichoke hearts
– ½ cup lemon juice
– 2 cloves garlic
– 1 teaspoon sea salt
– ½ teaspoon black pepper, freshly ground
– 1 teaspoon Spanish pimento smoked paprika

Directions:
1. Heat the wine and ½ red onion and ½ sweet onion in a saucepan over high heat until it begins to bubble. Add the mussels and cover and cook for five minutes.
2 Remove from the heat; throw away any unopened mussels, and drain, reserving the liquid to use later in the recipe.
3. Heat the oil in a large, heavy bottomed pan (great if you have a paella pan.) Add the extra onion and garlic. Cook for five minutes, or until onions have softened.
4. Add the chopped tomatoes, artichokes, smoky paprika & cayenne pepper. Season with sea salt and pepper. Mix well.
5. Stir in the reserved liquid from the mussels, then add the rice and stir again. In a separate bowl, blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.
6. Put the peas, seafood mixture and rock fish on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.
7. Allow to rest for 5 minutes prior to serving.