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Seaweed: The Ocean’s…
Seaweed. It truly is the ocean’s superfood, and a mighty tasty one at that. Thousands of varieties of seaweed grow in the earth’s oceans and lakes, but only a few varieties are edible by man. Those edible varieties contain much higher levels of healthy minerals and amino acids than land vegetables. Plus, there’s an inherent saltiness and umami (fifth savory taste sensation) that adds a nice kick to any meal. It provides iodine for the thyroid, lowers the bad LDL cholesterol, and has antiviral and anticancer properties along with lessening blood clots. Pretty awesome, right?
Here’s a tasty seaweed salad recipe you can add to any meal any time of day! It’s from Food.com. You’ll thank me when you try it!
- 3⁄4 ounce dried wakame seaweed (whole or cut)
- 3 tablespoons rice vinegar (not seasoned)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- red pepper flakes
- 1 teaspoon finely grated ginger
- 1⁄2 teaspoon minced garlic
- 2 scallions, thinly sliced
- 1⁄4 cup shredded carrot
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted
- Soak seaweed in warm water to cover, 5 minutes.
- Drain, rinse then squeeze out excess water.
- If wakame is uncut, cut into ½-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved.
- Add the seaweed, scallions, carrots, and cilantro, tossing to combine well.
- Sprinkle salad with sesame seeds.
Low Carb Zucchini Pasta…
Low Carb Zucchini Pasta
Spaghetti is my favorite meal, no question. I love pasta and I love tomato sauce…just the whole experience makes me a happy man!
A couple of years ago I bought this contraption called a spiralizer with the promise of turning vegetables, not my favorite things, into spaghetti – my favorite thing! That’s an easy YES, right? Problem is, it sat on my shelf all this time.
Well, no longer! I gave it a whirl today, and check out what I made! It was easy, took about 30 minutes total, and so delicious!
I started by turning the zucchini into pasta using the spiralizer. That was the most fun part!
Next I sautéed the low carb zucchini pasta with some olive oil and a few herbs & spices.
I then sautéed some chicken breast and I heated up some Engine 2 pasta sauce since I didn’t feel like making pasta sauce from scratch today. It’s extremely healthy sauce with no sugar added at all!
I put it all together, and there you have it! Super simple, totally indulgent, and totally healthy! Yay!
- 3 zucchini
- ½ jar Engine 2 pasta sauce
- 1 8oz chicken breast
- olive oil
- basil
- pepper
- Himalayan sea salt
- spiral the zucchini using a spiralizer tool
- saute zucchini with some olive oil, basil, pepper, and salt
- saute chicken breast, dice into pieces
- heat sauce
- mix together and enjoy!
Healthy Cranberry Sauce…
Healthy cranberry sauce
Want to enjoy the holidays and your indulgences, but leave the guilt at home? Last year around the holidays I was doing a special cleanse and had a very limited nutrition plan, and cranberries were the only fruit I could eat, ironically. So I found this awesome sugar free healthy cranberry sauce recipe on recipes.steviva.com and it tasted awesome! I thought I had posted it last year but apparently not, so here it is now for you to enjoy for the holidays!
- 4 cups fresh cranberries
- 2 cups water
- 1/16 tspn stevia
- 2 tablespoons orange zest
- Fine grate orange peel and set aside.
- Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
- Lower heat to simmer.
- Stir in orange zest and stevia.
- Continue cooking 15 minutes.
- Allow to cool and serve.