Foods We Love: Whole Food's Cherry Brown Sugar Fool with Honey Almonds

Ingredients: 

• Honey Almonds:
• 1/3 cup sliced almonds
• 1 tablespoon honey
• Cherry Brown Sugar Fool:
• 1 cup pitted fresh sweet cherries
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1 tablespoon sugar
• 2 tablespoons water
• 3/4 cup heavy cream
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• Method: 

  Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
  
  In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
  
  In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes.
  
  Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  
  In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully -- there should be beautiful cherry streaks running through the fresh cream.
  
  Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
  Nutritional Info: 

  PER SERVING:180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g carbohydrate (1g dietary fiber, 12g sugar), 2g protein

Lifestyle: Thursday Breakfast with Victoria

This is one of my favorite breakfast meals to make! It's so simple, healthy, quick and easy. Getting the right fuel in the morning is important to starting your day off right :)
Eggs
1. Sautee organic asparagus cut into 1 inch pieces with grape seed oil for 3 min.

2. Pour organic eggs (beaten) over asparagus on pan and scramble until eggs are cooked.

3. Sprinkle small doses of salt and pepper on top :)

Toast
1. I like to use Trader Joe's Gluten Free multi-grain bread! Pop 2 slices in the toaster.

2. Cut up avocado, tomoatoes, and cucumbers.

3. Sprinkle a pinch of salt and pepper on top.
All done!

Health: Pineapple Brakfast Sandwich

Ingredients: 

• 1/2 cup finely chopped fresh pineapple
• 4 tablespoons Neufchatel or part-skim ricotta cheese
• 2 slices whole grain bread, toasted
• 4 large strawberries, sliced
• 2 tablespoons chopped walnuts
• 
  
• Method: 

  In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.
  Nutritional Info: 

  PER SERVING:220 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 230mg sodium, 21g carbohydrate (4g dietary fiber, 8g sugar), 8g protein

  Find more recipes from the source

Health: Foods We Love

Feed your body well with this delicious recipe from Whole Foods

Ingredients: 

• 4 (6 ounce) cans albacore tuna, drained well
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/2 cup chopped red bell or piquillo peppers
• 3/4 cup sliced Greek olives
• 1/2 small red onion, finely chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped basil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried or 1 tablespoon chopped fresh oregano
• 1/2 cup mayonnaMethod: 
  Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.
  Nutritional Info: 
  PER SERVING:240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrate (2g dietary fiber, 1g sugar), 20g proteinise
• 3 tablespoons lemon juice
• Salt and freshly ground pepper, to taste
• 
  

Health: Broiled Fish with Shiitake

Our latest fav dinner recipe from Whole Foods!

Ingredients: 

• 2 tablespoons canola oil, divided
• 1 tablespoon chopped garlic
• 1/2 cup chopped yellow onion
• 1 cup chopped stemmed shiitake mushrooms
• 1 cup uncooked Bhutanese red rice
• 1 3/4 cup chicken or vegetable broth
• 1 bay leaf
• 4 (4- to 6-ounce) tilapia, flounder or Dover sole fillets
• Salt and pepper to taste
• 1 small orange, very thinly sliced

Method: 

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add garlic, onions and mushrooms and cook, stirring frequently, until onions are translucent and mushrooms have wilted, about 5 minutes.

Add rice and toast, stirring constantly, until fragrant, 3 to 4 minutes. Add broth and bay leaf, stir well, bring to a boil and then cover. Reduce heat to low and simmer until all of the moisture is absorbed, about 40 minutes. Set pot aside off of the heat, covered, for 15 minutes; remove and discard bay leaf and fluff rice with a fork. Set aside, uncovered.

Arrange a rack about 8 inches from the heating element in your oven; preheat broiler. Arrange fish on an oiled foil-lined baking sheet in a single layer. Drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until almost cooked through, 3 to 4 minutes. Divide orange slices among the fillets, arranging them over the top of each and return to the oven. Broil until fish is cooked through and oranges are deep golden brown around edges, 2 to 3 minutes more. 

Spoon pilaf onto plates and top with fillets. Serve immediately.

Nutritional Info: 

PER SERVING:530 calories (100 from fat), 12g total fat, 1.5g saturated fat, 70mg cholesterol, 810mg sodium, 64g carbohydrate (5g dietary fiber, 3g sugar), 43g protein

Broiled Fish with Shiitake Red Rice Pilaf

Thank goodness for Whole Foods and their amazing recipe lists! We found our latest favorite, the Broiled Fish with Shiitake Red Rice Pilaf.

Lets get started!

Ingredients: 

• 2 tablespoons canola oil, divided
• 1 tablespoon chopped garlic
• 1/2 cup chopped yellow onion
• 1 cup chopped stemmed shiitake mushrooms
• 1 cup uncooked Bhutanese red rice
• 1 3/4 cup chicken or vegetable broth
• 1 bay leaf
• 4 (4- to 6-ounce) tilapia, flounder or Dover sole fillets
• Salt and pepper to taste
• 1 small orange, very thinly sliced

Method: 

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add garlic, onions and mushrooms and cook, stirring frequently, until onions are translucent and mushrooms have wilted, about 5 minutes.

Add rice and toast, stirring constantly, until fragrant, 3 to 4 minutes. Add broth and bay leaf, stir well, bring to a boil and then cover. Reduce heat to low and simmer until all of the moisture is absorbed, about 40 minutes. Set pot aside off of the heat, covered, for 15 minutes; remove and discard bay leaf and fluff rice with a fork. Set aside, uncovered.

Arrange a rack about 8 inches from the heating element in your oven; preheat broiler. Arrange fish on an oiled foil-lined baking sheet in a single layer. Drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until almost cooked through, 3 to 4 minutes. Divide orange slices among the fillets, arranging them over the top of each and return to the oven. Broil until fish is cooked through and oranges are deep golden brown around edges, 2 to 3 minutes more. 

Spoon pilaf onto plates and top with fillets. Serve immediately.

Nutritional Info: 

PER SERVING:530 calories (100 from fat), 12g total fat, 1.5g saturated fat, 70mg cholesterol, 810mg sodium, 64g carbohydrate (5g dietary fiber, 3g sugar), 43g protein

Curried Rice with Shrimp

I came accross this recipe through Whole Foods' Online Recipe Guide, which has pages and pages of incredibly delicious and healthy dinner, lunch and breakfast ideas. Shrimp curry, out of all, sounded the best for this chilly Thursday :)

Follow these instructions for a savory shrimp curry dish:

Ingredients

• 1  tablespoon  olive oil
• 1  large onion, chopped
• 2  carrots, chopped
• 2  cloves garlic, chopped
• 2  teaspoons  curry powder
• 1  cup  long-grain white rice
• kosher salt and black pepper
• 1 1/2  pounds  peeled and deveined large shrimp
• 1/2  cup  fresh basil

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.