Zesty Tuna and Palm Salad


Sometimes you just want a restaurant quality lunch without the restaurant.  Well that's how I was feeling one day when this zesty tuna topped salad with sliced hearts of palm, avocado and tomatoes was born.  And it was delicious!

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{Homemade} Soft Serve Mango Ice Cream with Blackberries

This one's perfect for a Hawaiian vacation or whenever you're just imagining yourself on a beach somewhere.

4 bananas, peeled and frozen
1-2 tsp. vanilla extract
1 large mango, peeled and cut into small chunks
4 oz. blackberries

Serves 2

Peel bananas and place in either a large plastic container.  Cover and freeze overnight.

When you're ready for ice cream simply place frozen banana pieces and vanilla into a good food processor into an ice cream consistency. Have your mango chopped up and ready to go before you start whipping though.

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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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Almond Coconut Dream Cake

It's kind of a funny story how this cake came to be...it all began with a lemon and an idea to make healthy lemon squares.  After some experimentation, major failure (twice), contemplation and adaptation out of the oven came this beauty. The end result...moist almond cake with lemony hints topped with sweet coconut cream...you might forget its good for you ;)

P.S. I was in too big of a hurry to let my coconut milk cool in the fridge so it was a little runny, but don't worry it was still super yummy!

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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, smashed
1/4 tsp. salt
pinch red pepper flakes
zest of 1 lemon (about 1 tsp.)
2 sprigs fresh dill weed or 1/4 tsp. dry dill
1 tsp. butter
4 flounder fillets
1/2 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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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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Bacon Broccoli Quiche


"Real men eat quiche".  So here's to all you, the manly men or otherwise just hungry men.  This Bacon Broccoli Quiche is what "real men" and everyone else eat for breakfast, lunch or dinner!

Crust:
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup almond milk
1/2 tsp. sea salt
2 tbsp. ground flax seed
2 tbsp. coconut oil

Filling:
4-5 eggs, beaten
1/2 cup almond milk
1 cup fresh broccoli florets, or thawed and patted dry if frozen
6 strips bacon, cooked and crumbled
1/2 red onion, chopped
salt and pepper
1/2 cup grated cheddar cheese (opt.)

Preheat oven to 350.  Cook bacon, pat off excess grease with a paper towel and crumble.  In left over bacon grease cook onions until translucent, salt and pepper as they cook.  Combine all ingredients for the crust, mixing with a fork.  Press into the bottom and sides of a pie pan. Now in a separate bowl, beat eggs and almond milk together.  Add cooked bacon and onions, broccoli, salt and pepper.  If you opt to have cheese then mix that in too.
Pour egg filling into the crust. Bake for about 20-30 minutes until the egg is solid, the edges are a light brown and a toothpick inserted comes out clean. Cut up like a pie!


Enjoy!

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{Homemade} Mango Salsa


I love mango salsa. I love mango anything really. So why not make your own homemade mango salsa. 

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Watermelon Lemonade


Big juicy slices of watermelon and lemonade stands are more than just reminiscent of summer, these things are woven through nearly every summer memory.  So, I thought to myself, why not combine the two? Good idea :)

Watermelon, juiced to make 1 quarts
1 cup strawberries
4-6 lemons, juiced
1 lime, juiced
enough water to fill pitcher to the 2 quart
honey or stevia to taste

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"Beet That" Coleslaw


The other day I was given a couple beets and a large jicama (the j is pronounced as an h).  After rummaging through the pantry and fridge I found just the thing.  A small head of cabbage I'd nearly forgotten about.  Perfect!  This bright magenta pink coleslaw is the perfect side to something grilled.  

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Mug Muffins

Busy. Despite the more laid back schedules that seem to accompany summer...or winter, spring, or fall for that matter...it's still so busy! Whatever makes your life busy here's a quick, simple and healthy muffin for breakfast or snack with no need to even turn on the oven.

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Watermelon-Pineapple Sorbet


Since my Watermelon lemonade was such a big hit I decided to take advantage of some more watermelon goodness while summer is still going strong.  Sorbet's are so yummy, easy and healthy which makes them good to eat whenever, but especially when you have fresh juicy watermelon and fresh pineapple!  This is so easy and is a great healthy replacement for what the ice cream man brings.

All you need is a sweet, juicy seedless watermelon, cubed. (Seedless makes it easy unless of course you got a watermelon like my "seedless" one which had plenty of seeds to pick out.)

Now cut up your fresh and yummy pineapple.  Start by cutting the top off, then standing it up and run your knife from the top to bottom cutting all the tough outer skins off, leaving only the yellow pineapple. Now, starting at the top again, cut the soft pineapple meat off from the hard fibrous center.  Cut into cubes.

Place your watermelon and pineapple chunks in a plastic container or plastic freezer bag and pop it in the freezer overnight.  The next day when you're ready for sorbet, just add as many watermelon and pineapple as you like.  Pull out your blender, like a Vitamix CIA Professional Blender

Blend until your sorbet is smooth. Return to the freezer for 30 minutes before eating.  Enjoy your cool treat right away or store in the freeze for later.  If you freeze some for later just remember to pull it out of the freezer and let sit at room temperature for about 10-15 minutes before serving.  

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Quinoa with Roasted Balsamic Tomatoes


I can't believe I haven't put this recipe on my blog sooner.  I love quinoa, but especially with tomatoes roasted in balsamic vinegar, olive oil and Herbs De Provence. This warm salad is a perfect side to something grilled or by itself as a light meat free dinner.  Eat it right away while it's nice and warm or munch after it's cool. Either way it's filling, healthy and oh so yummy!

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Mint Lime Pork Chops with Creole Sweet Potato Chips

 


As mom's everywhere give a collective sigh of relief (mixed with anxiety) as we send the kiddos back to school it's a perfect time to get all that summer cooking out of your system before the cold weather sets in. This dish is perfect for the final days of summer.  These tangy, fresh yet savory chops will help you hold onto summer even as the leaves start to change and paired up with {Homemade} spicy, Cajun style sweet potatoes you'll feel warm and toasty even on a cool day.

For the Chops:
2 tbsp. olive oil
1 yellow onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and minced
Salt and pepper

In a large skillet heat olive oil.  Add onion, garlic, jalapeno, salt and pepper.  Saute until onions are translucent and caramelized.  While they are working in the skillet, in a separate bowl combine:

5 mint leafs, chopped
1 tbsp. olive oil
juice of 1 lime + zest

When the onion and friends are done scoop them into the bowl along with the mint and lime.  Stir to combine.  Set aside while you prep the chops.

4 boneless pork chops, rinsed and patted dry
salt and pepper
coconut flour, enough to dredge the chops through
2-3 tbsp. olive oil
1/2 cup chicken broth

Salt and pepper both sides of the pork chops.  Coat the chops with the coconut flour that's been dumped onto a plate or pie pan.  Heat olive oil in the same skillet you cooked the onions in.  Place the chops in the skillet.  Brown on both sides.  Now pour in the broth and scrape up all the yummy bits stuck to the bottom of the pan. (P.S. the coconut flour from the chops will help to thicken the broth as it simmers).  Add the mint, lime and onion combo making sure to stir it around.  Allow to simmer until chops are moist, tender and no longer pink.

For the Sweet Potatoes:

sweet potatoes (yams), peeled and thinly sliced
creole seasoning to taste
olive oil

Preheat the boiler while you peel and slice sweet potatoes.  Drizzle enough olive oil to coat taters.  Sprinkle as liberally as you like with creole seasoning.  Lay taters out on a baking sheet.  Try not to overlap too much,  you want all your taters to get a tan.  Broil for 3-5 minutes or until they turn a golden brown.  Turn over and broil for another 3-5 minutes.

Serve with a simple side salad.

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Autumn Greens with Roasted Sweet Potatoes & Pears


The leaves in the mountain just above my house are an explosion of beautiful fiery reds and oranges. It's official...it's FALL!!!! I love this time of year.  There are many wonderful things about fall such as: kids are in school, the windows stay open and let in cool night breezes and I get to light my pumpkin spice candle.  And one of the best parts is the food.  I try to cook and eat what's in season and this time of year there are so many yummy, colorful things to eat.  Just look at what's in this warm side salad.  This is fancy enough for entertaining with a balsamic vinegar reduction drizzled over top.  Plus you can grill up some chicken and toss in with it to make it a light dinner.

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Quinoa Risotto Stuffed Vegetables


Alright, if you haven't noticed I like stuffed vegetable anything.  This yummy and healthy side or appetizer is so fun, easy and so good for you.  It will definitely be a hit!

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Root Vegetable Beef Stew

You've gotta love quick and simple Crockpot meals that are as healthy as they are delicious. This dinner is especially good on a day when you've got one million and three things to do and you were already exhausted before you even got up this morning.  Maybe knowing that you've got a healthy dinner waiting at home for you and your family will help you get through the day and check one thing off your to do list... one million and two :)

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Inside-out Egyptian Cabbage Roll and Pork Roast

 

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Honey Spiced Roasted Pumpkin Seeds

 

This morning we awoke to....SNOW!  I shouldn't be surprised since I grew up along the Wasatch mountain range, but when you live in the sunny Southwest for almost 10 years you kind of forget what cold is.  The kids were so excited!  It was all I could do to keep them in the house and dry before I dropped my 2nd grader and kindergartner off at school.  Back at home again my 2 year old sat with her face glued to the window and watched as the slushy rain turned to little balls of hail then to huge fluffy snow flakes.  It's only October!  I needed something toasty and since we just carved pumpkins last night --->
 

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Peach Meringue


While at my local grocery store I scoped out some big, delicious looking peaches; the last of the summer crop.  I snatched them up and giddily planned for a scrumptious peach pie, Mwahahaha :) But when I got around to making it I was dismayed to discover that I was missing some ingredients that I just didn't feel I could do without.  So, like the theme of my life, I rolled with it and came up with this super healthy and amazingly easy dessert.  It's so simple yet so unique and delicious you'll hardly realize how healthy this decedent dessert is.  And just like the reoccurring theme of life, I usually discover that rolling with it turns out to be just what I needed after all! 

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Melissa Moore 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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