healthy – Page 3

Steak Salad with Sweet Potato Chips

Published on March 31, 2014March 30, 2014 by twinswithoriginality6 Comments

T.W.O. loves salads. And T.W.O. loves steak and sweet potatoes! So put them together and you got yourself a steak salad with sweet potato chips! It’s a great recipe for dinner, day time BBQ or just about any time your heart desires. We love the combination of the steak, garbanzo beans, feta, cilantro dressing and the crunch of the sweet potato chips! Next time you need a new idea for a salad, try this one!

Steak Salad with Sweet Potato Chips

Ingredients:

-Top Sirloin Files
-Mixed greens
-1 large Sweet potato
-Tomatoes
-Cucumbers
-Green onion
-Garbanzo beans
-Mushrooms
-Feta Cheese, crumbled
-Olive Oil
-Salt and Pepper
-Garlic Powered
-Cayenne Pepper
-Montreal Steak seasoning
-Trader Joe’s Cilantro Lime dressing

Instructions:

1. Preheat oven to 415°F.
2. Next, slice the sweet potato into thin circles and place into a bowl. Drizzle olive oil over the sweet potatoes and season with salt, pepper, garlic powered and cayenne pepper. Mix well. Lay the sweet potatoes onto a cookie sheet (lined with parchment paper) and place into the oven. Bake for a total of 30-35 minutes, flipping every 10 minutes so chips don’t burn. Make sure to watch the chips so they don’t burn!
3. While the chips are baking, fire up that grill! Season the steak with Montreal Steak seasoning. When the grill is ready, start grilling the steaks. Cook to desire.
4. For the salad, plate mixed greens. Chop up the cucumbers, tomatoes, mushrooms and green onions and place on top of the greens. Add the garbanzo beans and feta cheese. When the steaks are done, slice thinly and place on salad. Add the sweet potato chips while still hot.
5. Finish the salad with the dressing.

It’s time to eat!

Parsley Pesto Chicken Skewers

Published on March 27, 2014March 27, 2014 by T.W.O.Leave a comment

Skewers are a great way to spicy up your meals. It’s one way to get your protein, vegetables and your savory! Check out how we made these Parsley Pesto Chicken Skewers.

Parsley Pesto Chicken Skewers

Ingredients:
– 1 cup parsley leaves
– 10 garlic cloves, crushed
– 1 teaspoon crushed red pepper
– ¼ cup extra virgin olive oil
– ¼ cup lemon juice
– Salt
– Pepper
– 2 chicken breasts, cubed
– Mushrooms
– Bell peppers
– Red Onions, thick slices
– Wood skewers

Instructions:
1. In a blender, pulse the parsley, garlic, crushed red pepper, lemon juice and olive oil to a thick puree. Mix in salt and pepper to taste.
2. In a bowl, mix the chicken and pesto. Put in refrigerator to marinate for 2-4 hours.
3. With about 30 minutes, left to marinate, soak the wood skewers in water. This eliminates them from splintering.
4. Remove the chicken from the refrigerator to assemble the skewers.
5. Wash and cut the peppers. Keep the mushrooms whole. The red onions should be cut in thick slices.
6. To assemble, add each ingredient to the skewer. Put more or less vegetables depending on your liking.
7. Set the skewers aside once assembled. Pour any remaining marinate over the top of the skewers.
8. Barbeque on? Should be! Once it’s ready, put the skewers on over medium heat and cook for about 15-20 minutes.
9. Make sure the chicken is cooked. Once done, plate over your favorite side dish and serve! T.W.O. served theirs over lentils.

Happy Cooking!!

Caprese Salad

Published on March 25, 2014March 25, 2014 by T.W.O.3 Comments

Fresh is the key word in this salad. Fresh basil, fresh mozzarella and fresh tomatoes – – the three most important ingredients to make this salad. Yes, it’s easy and will be a great addition to any meal. T.W.O. is going to feature this salad with cocktail tomatoes instead of cherry tomatoes. Either way, its one salad you can’t go wrong with.
Ingredients:
– 8 fresh cocktail tomatoes, quartered
– ½ cup fresh bail leaves, chopped
– 2 cups fresh mozzarella, cubed
– 1/2 cup red onions, diced
– 4 Tablespoons balsamic vinegar
– 2 Tablespoons olive oil
– 1 Tablespoon garlic, diced
– Salt
– Pepper

IStart off cutting the cocktail tomatoes in quarters. Place in a bowl. Mix, basil leaves, mozzarella along with the salt and pepper. Add in balsamic vinegar, olive oil and garlic. Be careful not to mix to vigorously, you don’t want to break the tomatoes. Place in the refrigerator for 15 minutes to 1 hour.

It’s that easy – ready to serve now!!

Happy Spring!

T.W.O. signature

Baby Kale and Farro Salad with Mustard Vinaigrette

Published on March 20, 2014March 20, 2014 by T.W.O.1 Comment

Farro? Heard of it? Cooked with it? Well if your answer is no to any of these questions, T.W.O. will be sure to change that to YES! Farro is a food product composed of the grains of certain wheat species. It is debatable about the exact definition, so we won’t get into it! Farro originated in Italy – Tuscany to be exact. It can sometimes be called barley since they both have similar characteristics. Okay, enough of the definition stuff, lets get cooking!

Ingredients:
– 1 ½ cup faro, uncooked
– 1 cup cherry tomatoes, halved
– 4 ½ cups baby kale, chopped
– ½ cup carrots, thick strips
– 1 cup corn kernels, fresh or roasted
For the dressing:
– 4 Tablespoons fresh lemon juice
– 2 teaspoons balsamic vinegar
– 1 Tablespoon Dijon mustard
– 1 Tablespoon soy sauce
– 1 shallot, diced
– 1 clove garlic, diced
– 2 teaspoons parsley, chopped
– ¼ cup extra virgin olive oil
– Salt
– Pepper
– Garlic powder

Bring 6 cups of water to a boil in a large covered saucepan. Add the farro, pinch of salt and garlic powder. Return to a boil. Reduce heat to low and cook, stirring occasionally until the farro is puffy and slightly chewy. This should take 20-25 minutes.

While the farro is cooking, make your dressing. In a bowl combine the lemon juice, vinegar, Dijon mustard and soy sauce. Mix well. Add in shallot, garlic, parsley, olive oil, salt and pepper.

When the farro is done cooking, drain immediately and rinse with cold water. Drain again and transfer to a bowl. Add cherry tomatoes, corn, kale and carrots. Mix the dressing into the farro. Serve immediately. T.W.O. grilled some fresh cod to go with the farro salad. It was a delicious addition to this protein packed, flavorful salad.

Happy Cooking!

Shaved Brussel Sprout Mushroom Pizza with Cauliflower Crust

Published on March 14, 2014March 13, 2014 by T.W.O.1 Comment

It’s that time again – Friday Night Pizza Night with T.W.O. Tonight, we are featuring a shaved brussel sprout, mushroom pizza with a cauliflower crust. It’s not your traditional pizza, but that’s what makes it fun and original- right? Can’t keep eating the same thing every week. If you are looking to experiment with you pizza, this recipe is for you! Did we mention it is healthy and gluten-free? Oh…and it tastes good too! Happy Friday Night Pizza!

For the Crust
– 1 large head of cauliflower or two small heads, coarsely chopped (creates about 4 cups of cauliflower “rice”)
– 3 eggs
– 1- 1 ½ cups almond meal
– ¼ cup mozzarella cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
Sea salt and cracked black pepper

For the Toppings
– 1 cup ricotta cheese
– 2 cups mozzarella
– 1 large yellow onion, peeled and chopped
– 2 cups Brussels sprouts, shredded
– 1 Tablespoon balsamic vinegar
– 1 small package mushrooms
Sea salt and cracked black pepper

Place chopped cauliflower in food processor, sprinkle with salt and pepper and pulse until it resembles a rice consistency. Transfer cauliflower rice to a large bowl and add almond meal, eggs, mozzarella garlic powder and onion powder. Using your hands, mix all ingredients together until it begins to stick and can be shaped into two balls.

If the cauliflower balls are too wet, squeeze the excess liquid out and add a little bit more almond meal. The texture will never be dry like conventional flour dough but you don’t want it to be dripping wet either. A little moisture is fine and will not prevent the crust from firming up in the oven.

Line a two baking sheet with parchment paper. Transfer the cauliflower balls onto the center of the paper and using your hands, shape into a pizza crust of about 1/3 inch thickness. Bake the cauliflower pizza crust in the oven for 20-25 minutes, until the sides are beginning to brown. Remove from oven.

Once the pizzas are done, spread one pizza with ricotta and the other with mozzarella. Spread the Brussels sprouts, onions and mushrooms evenly over the top of the pizza. Drizzle with balsamic.

Place in the oven for 15 more minutes. Remove and let cool for 2 minutes before serving. Another successful Friday Night Pizza Night!!

Cheers!

Blueberry Frozen Yogurt Bites

Published on February 21, 2014February 21, 2014 by T.W.O.4 Comments

Blueberries. Greek Yogurt. And a Freezer. Yes – that is all you need in order to make these delicious, refreshing treats. The tartness of the Greek yogurt compliments the sweet flavors of the blueberry to make these bite size snacks the modern, healthier version of a bonbon. If you need some “pop” in your life, grab yourself some blueberries and yogurt and get to work!

Ingredients:
-1 package blueberries, washed
-Greek yogurt*

Lay out the washed blueberries on a mat or cutting board. Make sure the blueberries are fully dried. Using a skewer or a toothpick, dip the blueberries in the Greek yogurt. Swirl around, making sure to get enough Greek yogurt on the berry to freeze. Place on a parchment paper – lined cookie sheet.

Once all the blueberries are dipped, place in the freezer for about 20 minutes. Remove the blueberries and store in a freezer safe Tupperware or Ziploc bag. The berries are best after an hour being in the freezer. If you can’t wait that long, 20 minutes will do! Store in freezer.

Cheers to snacks!

The Fattoush Salad

Published on February 19, 2014February 18, 2014 by twinswithoriginalityLeave a comment

T.W.O. first discovered fattoush salad at a great lunch spot in San Francisco called Blue Barn! The restaurant offers many kinds of salads and sandwiches, but the fattoush salad was our favorite. This salad is a variation of your traditional Greek salad – It has many of the same ingredients, but includes pita chips, parsley, mint and garbanzo beans. It’s delicious and makes for a great lunch or dinner dish!

Ingredients

For the salad:

-Mix of romaine and kale lettuce
-Garbanzo beans, rinsed
-Cherry tomatoes, sliced in half
-Persian cucumbers, sliced
-Red Onion, chopped
-Kalamata olives, chopped
-Mint, chopped
-Parsley, chopped
-Pita Bread
-Feta cheese
-Chicken (optional)

For the dressing:

-1/4 cup olive oil
-1 cup lemon juice
-1 teaspoon cumin
-1 garlic clove, chopped
-Salt and Pepper

Preheat oven to 415°F. Cut the pita bread into small squares and toss in olive oil, salt and pepper. Spread the pita bread on a cookie sheet lined with parchment paper. Bake in oven for 15 minutes, making sure to flip the pita bread over halfway through so they cook evenly. Take the pita chips out of the oven and set aside.

Next, chop the salad into small pieces. Next add in the garbanzo beans, tomatoes, cucumbers, red onion, olives, mint, parsley, and cheese.

Add in the pita chips.

Toss the ingredients with the dressing. Make sure to add in the dressing right before serving so the pita chips don’t get soggy.

It’s time to eat!

Cabbage Crunch Salad

Published on February 17, 2014February 16, 2014 by T.W.O.Leave a comment

Bored of your traditional salad?! We’ll T.W.O. has a new recipe for you! Cabbage crunch salad has been a favorite side dish in T.W.O.’s family for generations. It’s easy, fresh and a crowd pleaser!

Ingredients

– 1 head of green cabbage
– 1 cup green onions, chopped
– 1/3 cup cilantro, chopped
– I package chicken top ramen noodles

Dressing:
-3/4 cups rice vinegar
-1/4 cup red wine vinegar
-1/3 cup vegetable oil
-2 tablespoons white sugar
-1 packet top ramen seasoning (included in package with dry noodles)
-Ground pepper
– Krazy Salt

Using a sharp knife, cut the cabbage in half. Take the “core” out of each half. Next, cut the cabbage in thin slices to create a “slaw”. Put the cut cabbage in a mixing bowl. Add the chopped green onions and cilantro. Break the top ramen into small clusters over the salad. If you are having a hard time breaking the ramen, place the ramen into a Ziploc bag and pound until small clusters are created. Combine the noodles with the cabbage.

For the dressing, add all the ingredients together and mix well. Add fresh ground pepper and Krazy Salt to taste.

Pour the dressing over the cabbage mixture and toss. Make sure the dressing, ramen noodles and green onions are evenly distributed throughout the cabbage slaw. After everything is mixed well, cover with foil or plastic wrap and put in the refrigerator. It’s best to let the salad marinate for at least one hour before serving. Serve chilled.

Bon Appetit!

Peanut Butter Coconut Popcorn

Published on February 10, 2014February 9, 2014 by twinswithoriginality2 Comments

This past Saturday evening, T.W.O. spent their night in with a delicious home cooked meal, the Olympics and POPCORN! Peanut Butter Popcorn to be exact! And we cooked it the old fashion way- the stove! Instead of using olive oil for the bottom of the pan, we used coconut oil- and WOW, was that an excellent choice. The popcorn had a subtle taste of coconut and was complimented by the peanut butter we decided to add in. Sweet and Savory! We are excited to try what other “mix-ins” we can add next time we make the coconut popcorn. Until then- you have to try this recipe out!

Ingredients

-1 to 1 ½ cup Popcorn kernels
-1 Tablespoon coconut oil
-1/3 cup peanut butter
-Sea Salt

Begin by placing the coconut oil into a medium to high heated sauté pan that has a lid. When the coconut oil is melted, make sure that the entire pan is seasoned with the oil. You don’t want the popcorn to stick or burn. Next, add the kernels to the pan and cover.

The popcorn will begin to pop. Turn off the heat when you start hearing the popcorn to stop popping. We have a rule that if there is more than 5 seconds between the pops, then the popcorn is done- so turn off the heat! Place the popcorn in a large bowl and season with salt.

In a small dish, melt the peanut butter for 20-30 seconds in the microwave. Once melted, pour over the popcorn and mix.

Now it’s time to sit on the couch and watch the Olympics!

Enjoy!

Orange Chicken

Published on February 6, 2014February 6, 2014 by T.W.O.1 Comment

Orange Chicken. Yes – the popular dish people order for take-out or pick up in the frozen section at the market. Well, now it’s time to learn how to cook it! T.W.O. whisks up this recipe, the healthy way. There is no deep-frying or added fat, but T.W.O. can assure you that after you try this easy recipe, you won’t want to eat the bad stuff. It’s an easy dish the whole family will love!

Ingredients

-1 tablespoon olive oil
-1 pound boneless, skinless chicken breasts
– 2/3 cup orange juice
– 3 Tablespoons honey
– 3 Tablespoons soy sauce
– 2 Tablespoons rice vinegar
– 1 teaspoon chili sauce (sriracha or sambal oele)
– 1 Tablespoon orange zest, grated
– 1 clove garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 Tablespoon water
– 1 Tablespoon cornstarch
– 1/4 cup green onion, diced

Cut the chicken into 1-inch cubes. In a sauté pan, heat the olive oil and 1/3 cup orange juice over medium heat. Add the chicken cubes and cook for about 6 minutes. Make sure to mix the chicken so it cooks on all sides.

While the chicken is cooking, begin mixing the wet ingredients together. In a bowl, add the remaining orange juice, honey, soy sauce, rice vinegar, chili sauce, garlic, orange zest, ginger, water and cornstarch. Mix well.

Add the wet ingredients to the chicken and cook for about 4 minutes on medium to low heat. The sauce will thicken. Make sure to coat the chicken in the sauce when cooking.

Remove from heat and put over a bed of quinoa, rice, and sautéed vegetables or even rice noodles. Top the dish off with green onions. T.W.O. put theirs over quinoa and added a side spinach salad.

See, we told you this was going to be an easy recipe for your weeknight or weekend dinner. Warning – make extras so people can go back for seconds!