Thai Chicken Lettuce Wraps

Here's to the winding down of a busy school year, spring cleaning and other to-do's that interfere with dinner time. This is a simple, yet healthy and tasty crockpot recipe that you don't even have to dirty a utensil to eat!  This is paleo or keto diet goodness at it's best and easiest.

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Lemon-Dill Flounder Fillets

I've never met a fish I haven't liked and this flounder was no different!  This dish is your classic lemon, butter and fish combo. I added some fresh dill weed and garnished with almond slices.1 garlic clove, smashed1/4 tsp. saltpinch red pepper flakeszest of 1 lemon (about 1 tsp.)2 sprigs fresh dill weed or 1/4 tsp. dry dill1 tsp. butter4 flounder fillets1/2 cup almonds, slivered or chopped.Pat fillets with paper towel to remove any excess water. Combine all ingredients except flounder and almonds. Place fish in a foil lined dish with enough excess foil to wrap over top.  Spread butter mixture over each fillet and bake at 400 for about 10 minutes (10 minutes per inch of thickness). Cover fish with tin foil, this will act as a steamer which will help keep the fish from drying out.Toast almonds in a pan and sprinkle on top of fish when done.Enjoy!

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Sunchoke Shrimp Scampi

This tasty and healthy shrimp scampi switch up has all the classic must haves of a shrimp scampi recipe, but with a fun twist.

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1025 Hits
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Chicken Cordon Bleu & {Homemade} Roasted Red Pepper Pesto Pasta

 

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784 Hits
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Inside-out Egyptian Cabbage Roll and Pork Roast

 

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"Spaghetti" with Lemon Pepper Marinara and Herb & Veggie Meatballs

I never liked the term diet or the phrase, "I should really start doing that" (even though I am as guilty as any of saying it). However, I love new years resolutions.  I love the idea of having a fresh start, a whole new year and a new found resolve to make more of the coming year than I did of the last or to simply stay consistent with the things that make me happy.  So here's to new years resolutions and here's a delicious recipe that with start your year off healthy and satisfied.This spaghetti and meatballs redo is full of flavor.  The fresh lemony sauce with a kick of pepper is a perfect blanket for the slightly sweet flavor of the squash and topped with the herb and veggie stuffed meatballs adds even more layers of flavor and yum!

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{Homemade} Chick 'n Noodle

Chicken noodle soup is kind of the universal cure all.  It's the soup your mom gave you when you were sick and no matter what's wrong it just makes you feel better.  In my gluten free interpretation of this classic I've added some pureed cannellini beans as a thickener and to add that extra boost of flavor and make it a little more hardy.2 cans chicken broth4 cups water2 chicken breasts2 bay leafs1 carrots, sliced1 sweet potato, chopped1 small onion, chopped1 celery rib, sliced3 sprigs fresh parsley, choppedsea salt and pepper to taste1 can cannellini beans, drained and pureed2 cups gluten free egg noodles or prepared quinoa stirred in just before servingIn a large pot pour in broth, water and add chicken breasts, bay leafs and parsley.  Bring to a boil and cook for 5-10 minutes (depending on the size of the chicken breasts) until chicken is cooked through. While chicken cooks, cut up vegetables.  Remove chicken and set aside.  Keep the heat on while you add sweet potato,carrot, onion and celery.  Boil for another 5 minutes until veggies are a crisp tender.  Add egg noodles and salt and pepper.  Cook for another 6-7 minutes then turn down the heat and let it simmer.  While that works drain and puree beans in a food processor.  Stir beans into soup once noodles and veggies are done.  Serve hot with crackers.*  As it turns out mom was right about chicken soup being the best thing for when you're feeling under the weather.  "Pulmonary specialist and professor at the UCLA school of medicine, Dr. Irwin Ziment notes that chicken noodle soup contains drug-like agents similar to modern cold medicines.  Basically the amino acids released during the process of cooking the chicken resembles that of a drug called acetycysteine which is prescribed for those with bronchial problems."

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{Homemade} Southwestern Chili

 

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Herb-Crusted Chops & Apples with Creamy Garlic Mashed Potatoes

It seems like the cooler it gets the more comfort food I crave.  These savory pork chops crusted with herbs and topped with sweet sauteed apples and paired up with creamy garlic mashed potatoes is perfect for when family comes for a visit or just for a night at home. Pork Chops4-6 center cut pork chops (one per person)Salt and pepperthymerosemarysage1 tbsp. olive oil1/4 cup chicken broth 1/4 cup lemon juiceSeason pork chops on one side with salt, pepper, thyme, rosemary and sage (just sprinkle until it looks good to you).  Heat olive oil and chicken broth in large skillet.  Lay chops, seasoned side down into skillet.  Only 3-4 at a time so they don't get over crowded.  Squeeze some lemon juice on top of the chops in the skillet and sprinkle more salt, pepper, thyme, rosemary and sage on.  Cook on both sides until no longer pink inside (cook time will depend on thickness of chops.)  Repeat for remaining pork chops.Garlic Mashed Potatoes3-5 lbs. small red potatoes (adjust for how many hungry people you've got. * Cream sauce amount is for 3 lbs.)1/4 cup fat free cream cheese1 1/2 - 2 cups skim or 1% milk1 tsp thyme1 clove garlic, grated1 green onion, chopped.  Reserve green tops. (I forgot the tops for the picture...oops!)Boil potatoes in salted water.  Just leave the skins on, but remove any eyes or blemishes before. (Eww, that just sounded like I was describing a head.  It's just potatoes peoples!).   While potatoes boil combine in a small sauce pan cream cheese, milk, garlic, thyme and white ends of the green onion.  Bring to a simmer, stirring constantly until cream cheese is melted and steamy.  Dump water off potatoes once they are easily pierced with a fork.  Pour garlic cream sauce over top and, using a hand mixer or potato masher, mash potatoes and incorporate cream sauce. Top with chopped green onion tops.Sauteed Apples4-6 apples, sliced (about one per pork chop)2 tbsp lemon juice1 tbsp Smart Balance butter2 tbsp apple juice2 tbsp oat flour (place about a 1/4 cup of plain instant oatmeal in food processor until about the consistency of flour)1 tbsp agave nectar or 1-2 tsp stevia powderCut up apples and squeeze lemon juice over top.  Melt butter in small skillet, add oat flour and whisk together until it makes a paste.  Pour in apple juice, sliced apples and agave or stevia.  Saute until apples are a tender crisp. Put it all together So everything gets done about the same time, here's probably the best order to do things.  First slice up your apples, pour lemon juice over top, cover and set aside. Put oats into food processor and pulse until as close to a flour consistency as you can get.  Rinse pork chops and pat dry.  Rinse potatoes (you can half or quarter if they're big) .  Start by boiling potatoes while you prepare chops.  While first shift of chops are cooking prep another skillet for apples. While second shift of chops are cooking make garlic cream sauce for mashed potatoes.  Cover chops when done and set aside. Mash potatoes and blend with garlic cream sauce.  Cover and set aside. Cook apple in skillet. Now stack it up.  A mound of mashed potatoes, a pork chop on that, and topped with a scoop of apples.  Savory food l'more! * By just making a few simple adjustments I made this savory and potentially very fattening dish a little less fattening, but still just as savory. 1: Instead of using a ton of oil to fry the pork chops I just used a little oil and replaced the rest with chicken broth and lemon juice. 2: By using fat free cream cheese and skim or 1% milk I cut out a bunch of fat and calories.  3:  Instead of using regular butter I used Smart Balance butter with Omega-6, ground up oats instead of using bleached white flour, and if you replace sugar with agave or stevia  you're cutting out calories and adding nutrients to your savory and HEALTHY meal.

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Butternut Pumpkin Soup

I would eat soup all year long, but soup + fall = heaven!  Especially this Butternut Pumpkin Soup.  For the full effect put on a sweat shirt and take a bowl full out to the porch on a crisp October day when the leafs are exploding with color. 

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Orange Chicken Curry

 

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Turkey Tetrazzini with Spaghetti Squash noodles

 

My first encounter with a spaghetti squash was only a couple weeks ago when my friend Rene had one baking in the oven and was planning to top it with spaghetti sauce for lunch. This mild flavored squash, when cooked, turns into spaghetti shaped strands without being fibrous.  It made for a great, healthy replacement for pasta in this turkey tetrazzini dish...

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1031 Hits
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Stuffed Chili Rellenos

I always liked the idea of a chili relleno, but the usual deep fried poblano pepper stuffed with cheese just doesn't do it for me.  So here's my healthy version of a chili relleno, only this time lets stuff it with seasoned brown rice, veggies, and some ground turkey cooked up in a mango pico de gallo...then we'll top it with cheese.  Hold the deep fryer please!

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Fired Up Pork Ribs!

It's the last hurrah of summer so why not go out with some hot, fall of the bone pork ribs.  And I mean HOT! These baby-backs were part of our Labor Day BBQ and they were a big hit.  This spicy rub will cover two large racks of pork ribs.

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Stuffed Zucchini Boats

My parents came into town for my super adorable little girl's 4th birthday.  After all the little girls went home,and the pink frosting and princess mess was cleaned up I made these Stuffed Zucchini Boats.  My family jokes about my "exotic" culinary talents, but once they tasted it they couldn't say much else (their mouths were busy) :) 

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Walnut-Mint Pesto Shrimp Pasta

This is a perfect summer (or fall, winter, spring...whenever!) dish as it's light yet still hardy enough to fill you up.  I've never tried seafood that I haven't liked yet and shrimp is on my top 5 favs!  When this shrimp is poached in broth, paired up with gluten free linguine and tossed with this minty pesto it is so good!1 box  (1 lb.) gluten free linguine pasta (like this Paleo pasta)

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Chicken Fajitas

Chicken fajitas seem to be one of those throw together meals when you've got a few bell peppers laying around (left over from Stuffed Roasted Bell Peppers ) This {homemade} throw together is quick, easy and so yummy!

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Round Steak Basil Rolls

The main course for our father's day feast was ingenious and yummy, and very beefy and manly for the men in my life.  Round Steak Basil Rolls2 boneless beef round steaksMcCormick Montreal Steak Grill seasoning20 basil leafs1 cup shredded mozzarella cheese1 tbsp olive oilsalt and pepper First thing you need is a couple boneless beef round steaks.  They look like giant thinly cut steaks.  Cover meat with plastic wrap to avoid splattering then using meat mallet hammer them until tenderized. Grind some of the grill seasoning over top (how ever much you want) followed by 10 basil leafs per steak and finally 1/2 cup mozzarella per steak. Starting at one end begin rolling steak up like a burrito.  Disclaimer:  tuck your ends in other wise you'll lose lot of cheese and moisture out the sides.Secure with meat string. (notice how we did not secure ends...don't do that.  Remember roll it up like a burrito, tucking the ends in as you go). Rub olive oil all over outside of steaks then salt and pepper.  Bake uncovered in a 400 degree oven for 30  minutes, then turn the heat down to 325 and finish baking another 45 minutes.   Enjoy!
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Spinach & Artichoke Mac

 I love spinach and artichoke dip and was in the mood for some the other night.  I really do try to not indulge in dairy much (cow's milk, cheese, etc). But, when I get a hanker'n for cheese, I use raw, organic mozzarella. So, I decided to combine the goodness of my favorite chip dip with mac and cheese for a simple dinner or side to some grilled meat. Spinach & Artichoke Mac 1 box (13-14 oz.) gluten free rotini pasta 2 tbsp. butter1 clove garlic, minced2 cups organic milksalt and pepper2 sprigs parsley. chopped5 basil leafs, chopped1/3 cup freshly grated Parmesan cheese1 cup grated mozzarella cheese, divided1 large tomato, diced or 1 pint cherry, pear, or grape tomatoes3 cups fresh spinach leafs1 - 6.5 oz. marinated artichoke hearts, chopped (Delallo brand is gluten free)

Cook rotini according to package directions in salted water.  In medium saucepan melt butter and add minced garlic bring to a nice sizzle.  Add flour and whisk together until it makes a thick paste.  Pour in milk, salt, pepper and herbs.  Bring to a boil, stirring constantly until thickened (about 5 minutes).  Remove from heat and add Parmesan and 1/2 mozzarella until melted and incorporated. Drain pasta and combine with cheese.  Add in tomatoes, spinach and artichoke hearts.  Put in baking dish, top with remaining cheese and cover with tin foil.  Bake for 15 minutes, remove foil and return to oven for another 5 minutes until cheese is melted and bubbling. * Raw, tomatoes are high in vitamin C while cooked much of the vitamin C is lost.  However, cooking tomatoes increases lycopene.  "Lycopene is the most-efficient single oxygen quencher, and devours more than 10 times more oxygenated free radicals than vitamin E.""...antioxidant power can be boosted even more through the simple act of cooking the tomatoes.  Researchers from Cornell University in the US said that cooking the tomatoes increase the level of phytochemicals they contain, although it also reduces the amount of vitamin C found in the vegetable."So the moral of the story is...eat tomatoes!  Cooked, raw, whatever. http://www.nutraingredients-usa.com/Research/Cooking-tomatoes-boosts-health-benefits

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Hobo Dinner

My mom made "hobo dinner" regularly when I was growing up.  I think it's called that because you usually make it when you haven't had time to get to the store and you just have a bunch of odd veggies laying around that need to be eaten.  I remember my mom putting the hamburger patties, potatoes, carrots and whatever frozen vegetables she could find into a casserole dish, topping it off with cream-of-"something" and putting it in the oven for an hour and a half or so.  Here's my recreation of her classic meat and potatoes meal.6-8 big red potatoes (about one per person), sliced2 carrots, choppedBoil potatoes and carrots in salted water until just tender. While that's cooking start thawing whatever frozen veggies you got taking up space in your freezer (i.e. corn, green beans, peas)2 lbs. organic hamburger or turkey burger1/2 tsp. dried thyme1 tsp. dried tarragon leaves1/2 tsp. garlic salt1 parsley sprig, chopped2-3 pinches crushed red pepper flakes2 tbsp. Worcestershire sauceMix seasonings and Worcestershire sauce into hamburger or turkey burger.  Form into patties and cook in large skillet until browned and cooked through.  Remove and set aside. Into the same skillet you just cooked the meat in add:1 tbsp olive oil1 small onion, diced6-8 mushrooms, slicedCook onion first for a couple minutes before adding your mushrooms.  Let sizzle away for a few minutes.  While that's busy whisk together:1 can beef broth (or chicken broth if using turkey burger)1 tbsp cornstarch 

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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