Quick and easy Asian Meatballs

I am not a big meat or poultry eater but once in a while I will whip some dishes with meat or chicken to keep my family satisfied. They quite complaint about me not cooking enough with them, well sorry, I am just not a big meat or poultry eater, and since I am the one that does the cooking, well, that is just the way is going to be!

These meat balls are quite simple to make. For the beef mixture, there are hardly any ingredients. I have seen recipes with eggs and breadcrumbs added to it, but I think that without them the meatballs where good.

These would be great for the upcoming super bowl as you can serve them as finger foods. I am sure that they would be a super hit, they were at my house!

I always buy grass feed beef but because they run out over the weekend, I just bought organic beef, which is far superior than the conventional one. A tad more expensive but worth every extra penny in my opinion.

The sauce that I came up with for the meatballs is just simply out of this world. I am going to be using it to make some chicken in the crock pot. We really like it a lot.

Just one note I want to make, if you get the hoisin sauce, as well as the rice wine vinegar, make sure you get them free of MSG and high fructose corn syrup. There are certain brands that have them free of these ingredients, you just have to look around. I have attached the link of the kinds that I use, which I get at an Asian supermarket in NJ where I live. 

Enjoy!

I use a deep non stick sauce pan to bake the meatballs in. Bake them for 15 minutes. Mine where rather large and that was enough time other wise they will get hard. You will also have some liquid that will generate from the meatballs, just discard that liquid before pouring the sauce over them.

Ingredients Miryam's original recipe

Yields 28 large meatballs

2 lbs organic or grass feed ground beef
2 Tbsp Worcestershire sauce
2 Tbsp sesame oil
1 Tbsp olive oil, to grease the pan
1 Tbsp sesame seeds, to sprinkle meatballs at the end, optional

sauce

1/3 cup Hoisin sauce, gluten free
1/3 cup honey
1/4 cup rice wine vinegar
1/4 cup ketchup
1 Tbsp sesame oil

Preheat oven to 400F. 

In a bowl, mix together meatball ingredients, except olive oil, and shape into balls. I shaped my balls rather large so I obtained 28. Grease your baking pan with the olive oil and place meatballs in it. Bake for 15-20 minutes, or until meatballs are cooked through.

While the meatballs are baking, in a bowl, whisk together all of the sauce ingredients until mixed through. When the meatballs are done, discard any liquid that the beef might have generated and pour sauce over cooked meatballs. Stir them until they are all covered with the sauce. Sprinkle some sesame seeds if using.

Serve while warm.

Nutrition facts calculated based on the recipe giving 28 meatballs. 1 serving = 1 meatball.

Chunky zucchini fries

Zucchini fries anyone? I just love these. They are so easy to make and so yummy!!

They might be a bit messy to put them together with the dipping of the egg and panko breadcrumbs but nothing anyone can't handle.

We actually have these with sweet and sour chili sauce and they are perfect. My kids love them, although they will take them with ketchup :-)

Super bowl is just around the corner and having something a little bit healthier among all of the starches, fried foods and drinks is not a bad idea.

One thing I have noticed with these is that you must serve them right away, as time goes by the tend to get a bit soggy. They are still good but we do like them crunchy.

Anyhow, I hope everyone has a great time at the super bowl, I know we will!!

Enjoy.
 

Arrange zucchini pieces among two baking trays and bake at 375 for 10-15 minutes. Turn each piece and bake another 10 minutes making sure they get golden brown all over. Serve with your favorite sauce. We do with sweet and sour chili sauce and organic ketchup for the kids.

Ingredients

Yields 6 servings

4 Large green zucchinis, cut lengthwise
2 organic eggs, beaten
1-2 cups panko bread crumbs

Preheat oven to 375F. Lightly spray some oil onto two baking sheets and set aside.

On the mean time have two bowls out and place beaten eggs in one and panko bread crumbs in another. Dip zucchini pieces in the eggs followed by the panko breadcrumbs making sure you cover them with the eggs and panko through all sides.

Bake zucchini for 10-15 minutes, then turn each piece onto the other side and bake further another 10-15 minutes or until golden brown.

Serve immediately with your favorite sauce.

Nutrition facts calculated based on the recipe giving 6 servings.

For the love of ginger: Triple ginger and beet smoothie

I love, love, love ginger. If I could have it intravenously I would, no joke!!

It is quite surprising that I don't have more ginger recipes in the blog or that I don't have a category just for ginger...maybe I will some day.

If you like ginger, look no further, this is your smoothie. I thought not only this smoothie tasted superb but the properties ginger has, made this drink top on my list so for the past days this is what I have been drinking in the mornings.

I was surprised at the beautiful color the beets brought to the smoothie. My kids just wanted to drink it because of the beautiful pink color, so sure, they went for it. A bit much for them, with all the ginger they couldn't seem to finish it all. They drank half so that was good enough for me.

Anyhow, some important properties about ginger I want to point out are

• Antibacterial
• Very powerful anti-inflammatory and analgesic.
• Antiemetic
• Helps dissolve blood clots
• Eliminates congestion

You should really consider making this smoothie, with all of the amazing health benefits you will be getting from drinking this and the amazing flavor I don't think you will be disappointed. A super win smoothie in my book!

Enjoy!!

This smoothie is just simply superb, refreshing, and nutrient dense to say the least. This has become one of my ultimate favorite smoothies.

Ingredients

Yields 4 servings

14.5 oz can sliced beets, drained, if you can get fresh ones that are cooked that would be better.
2-3 Tbsp crystallized ginger
1 tsp ginger powder
1 inch fresh ginger, peeled
2 frozen bananas
4 cups soy milk, any other milk will work

Place all of the ingredients in your blender and blend until smooth.

Nutrition facts calculated based on the recipe giving 4 servings

Moroccan Chicken

I haven't quite made anything like this before as I was not exposed to it until last week. I have never had Moroccan chicken before.

My best friend actually had some girlfriends for dinner last week and this is what she served. It was a huge hit and everyone requested the recipe.

When I got home, the next day, I gathered the ingredients, well the chicken and eggplant pretty much, as all of the other ingredients were already in my pantry and made it.

It was too a super hit so I figured I post the recipe for you to have.

I have made a few adaptations to the recipe and it still tasted and turned out superb. I omitted the eggplant oven step and made it less time consuming and simple.

This recipe does actually use quite a few different spices. If you don't have them I strongly recommend you go to an Indian market to get them, as they will be way cheaper and you will get much more quantity for your money.

Regular supermarkets will have them but you will pay quadruple the price for a 1/4 of the amount.

I paired the Moroccan chicken with some Moroccan whole wheat couscous however you can just use brown rice if you prefer. Since it was Moroccan chicken, couscous was more appropriate to pair this dish with.

You can half the recipe to yield 4 servings instead. I must also add that if you keep the amounts you are going to need a fairly large pot to make this recipe.

Anyhow, enjoy this succulent and awesome recipe. This one is staying in my chicken repeat recipes for ever!!

Enjoy!

I paired this Moroccan chicken with some Moroccan couscous that was very easy to make and also very yummy!!

You will need quite a few spices for this dish but once you get them they will last you for ever, plus these are really powerful healthy spices that your body will benefit from.

Ingredients

Yields 8 servings

3 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped2
2 Tbsp Hungarian sweet paprika, any other paprika will do
1 1/2 tsp celtic salt
2 tsps turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 teaspoon freshly ground black pepper 
1 tsp ground cumin
1 tsp ground ginger
2 tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
12 organic chicken thighs, fat removed
12 organic chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. 

Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil. 

Arrange all chicken in a single layer in the pot and spoon some sauce over. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer. 

Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Transfer chicken to a large shallow bowl. Sprinkle with almonds and cilantro. 

I served this chicken with this Moroccan couscous recipe. I actually doubled the recipe for it.

Recipe adapted from Bon Appetit

Nutrition facts calculated based on the recipe giving 8 servings. Couscous was included in the calculations.

DIY Cough/Cold/Immune booster Medicine

I have been making this all winter and I love it. Since flu and cold season seems to be on full swing, I figured I post this. It has helped me not to get sick, so I thought it may help you too!

I pretty much take it when a member of my family starts getting sick, or when I feel I am getting sick myself.

The properties of the vinegar, ginger, cayenne and honey are superb so it doesn't hurt to take a tablespoon of this concoction every day for preventive measures.

Since taking this, I have not gotten sick once. Note, all my family members have, so this must be working!! I take this followed by zinc, and so far so good.

Originally this was suppose to be a cough medicine, which is strictly what I used it for at first, but then, I used it for when getting sick or preventing getting sick.

I tried to give this medicine to my 2 year old but no luck however my 6 year old does tolerate it!

I think this is something I will be making for years to come. It does work for me, it is natural and I love it.

Enjoy!

This is working for me thus far. The properties here are outstanding so I hope you like it.

Ingredients

1 tsp cayenne pepper
1 tsp ground ginger
1/2 cup raw honey
1/2 cup apple cider vinegar
1/4 cup warm water

Mix all the ingredients until they dissolved and store in a jar in the refrigerator. I take 1-2 tablespoons every 4 hours when sick and 1-2 tablespoons when I feel I am starting to get sick or a member of my family is sick.

Sometimes I take 1 tablespoon a day just because s the properties of these ingredients are outstanding :-)

Whole wheat white chocolate and cranberry cookies

Today I am guest posting these superb cranberry and white chocolate whole wheat cookies for my friend Mimi at Culinary Couture. It is actually my first time guest posting but I don't think it will be the last. If you want the recipe just go on over to Culinary Couture and check her blog out!

What can I say about these cookies but that they are just super good.

I actually used my recipe from the coconut and chocolate chip cookies I made a while back. I actually did some very simple substitutions to arrive to this cookie variation.

I have been using fresh and dried cranberries all this season. I just love them, so I figured I incorporate some dried cranberries and white chocolate to make a different version of the coconut cookies. I am so glad I did because the combination worked really well.

The thing that I like the most about these cookies is that they are not too sweet. I mean, compare to other regular cookies out there, I think these are pretty good, don't you?

I think you can still decrease the sugar content a little bit more if you like but the 3/4 cup quantity was just perfect.

Well, I really hope you like these cookies.

Enjoy!!

Here you can see the 6 oz of chocolate being chopped as well as all of the ingredients on the bowl just about being all mixed in. I did that step with a rubber spatula.

 Here you can see the batter and the cookies already baked. They are just out of this world.

You will need a big glass of milk with these white chocolate cookies :-)
 

These white chocolate cookies did not last too long. I guess I will have to make them again soon!! Go on over to Culinary Couture for the recipe

Mango and Coconut smoothie

Smoothies are very regular at my household. My kids love them and these always pack a lot of nutrition.

I normally add some sort of veggies to them like fresh spinach, kale etc but this time around I didn't. What I also do very often is freeze these. The kids love them and they actually think they are eating some sort of a treat. It is a win win for me and them :-)

Here I have added a few of the other smoothies I have had in the past. A little bit of creativity with these and they could be the best thing to have to start your day!

Papaya and Coconut Smoothie
Blackberry, Banana and Mint Smoothie 
Dr. Oz Morning Green Smoothie 
Chocolate, Peanut Butter and Banana Smoothie 

 
I will soon start coming up with other variations. We have them at least 4 times per week so it is time to start with new versions.

I hope you try this one, because it is sure to be refreshing, unique and super nutritious.

Enjoy!!

Ingredients Miryam's original recipe

Yields 4 servings

1 lb frozen mango chunks, mango pulp or fresh mango will also work
1 cup Greek yogurt
1 cup coconut milk, full fat
3-4 cups milk, I used unsweetened soy milk
2-3 Tbsp flax seed meal
1 Tbsp honey, optional
1 tsp cinnamon, optional  

Place all the ingredients, except cinnamon, in a blender and blend until smooth. Sprinkle each smoothie with some cinnamon.

Nutrition facts calculated based on the recipe giving 4 servings and without the honey.

Slow cooker chicken noddle soup

Wow, back to back chicken recipes. Just a brake from so many sweet treats because December was pretty much full of them.

Now this soup is just out of this world. I must worn you though, it will not taste the same if you don't use the sherry in the recipe. This is actually what  gives the amazing flavor to this soup.

The recipe was handed down by my best friend that tweaked it as she got inspired from a very well known chef in Manhattan. This is where the sherry flavor comes from. I have actually been using it myself for other stews and soups, as my cousins in Spain have vineyards and provide me with it and it is also widely used there.

Another thing I should point out about making this soup that might help you avoid my mistake is, once the noddles get cooked, you must turn the slow cooker off and don't let the soup sit on the warm setting. The noddles will pretty much disintegrate and become super mushy. Not pleasant, edible, but not pleasant.

The quantities for this soup can be halved if you wish, however, since I freeze some of it for future consumption, which you can do too, I thought I make this much.

Well, not much to elaborate on this recipe. The flavor is just amazing, it is perfect for the winter months, and let me just add how much I love my slow cooker :-)

I am actually going to add a small section for slow cooker recipes in the ebook so stay tuned.

Enjoy!

Place all of the ingredients in the crock pot except noddles, heavy cream and Parmesan cheese.

Pour chicken broth over veggies and cook on slow for 5-6 hours or on high for 3.

Make sure you cover the noddles with the chicken broth before placing the lid on and continue to cook the soup. You may have to add some more broth though.

Once the noddles are cooked make sure you turn off the slow cooker.

Ingredients Miryam's original recipe

Yields 10 servings

1 1/2 - 2 lbs organic chicken breast
42 oz,  1 1/2 qt, reduced sodium organic chicken broth
6 organic carrots, chopped
6 organic celery stalks, chopped
1 onion, chopped
1/3 cup dry sherry wine
2 Tbsp olive oil
1/4 cup grated Parmesan cheese
2 cups whole wheat pasta noddles
3 garlic cloves, chopped
2 Tbsp heavy cream
2 Tbsp fresh parsley, chopped
2 Tbsp fresh thyme, chopped
1 tsp Celtic salt

In the 6qt slow cooker, add all of the ingredients except noddles, heavy cream and Parmesan cheese. Cook for 3 hours on high or 5-6 hours on low.

Remove chicken breast and shredded with a knife. Add chicken back to crock pot and add the remaining ingredients making sure you cover the noddles with the chicken stock. You may have to add more if you think the soup is too thick. I did about a cup.

Place slow cooker on high for 30 minutes. Turn slow cooker off and serve.

Don't leave the slow cooker on the warm setting with the noddles already cooked. They will become mushy, so turn the slow cooker off once the noddles are done.

This recipe makes quite a bit of soup so feel free to freeze some, I did!!

Nutrition facts calculated based on the recipe giving 10 servings

Parsley and garlic chicken cutlets with broccoli

The only thing I can say about this chicken is, WOW.

This is a very popular way Spanish people fix their chicken. It is rather simple and extremely flavorful. Parsley, garlic and white wine are widely used in Spanish cooking. These flavors work really good together, trust me on this!

Lately I find myself making more simple and fast meals. I mean, I actually do in a regular basis, but now that I am most busy than ever, I have to find even quicker and still nutritious meals. This one really fits the bill.

For my version, because I actually was not able to find chicken cutlets, I just bought chicken breast and made the cutlets myself. Just cut the chicken breast length wise and pound them down to make sure they get thin enough to resemble cutlets, and voila there you have them!.

I paired the chicken with fresh broccoli that I microwaved for 7 minutes, and it was just the perfect combination. I add it a little bit of fresh Parmesan over the broccoli and it was sensational. You can also add some rice, quinoa, couscous etc what ever rock your boat :-)

I think the best part of this dish was how tasty and yummy the sauce was. Also how easy and simple it was to put together.

All in all, this is going to be a dish that I am going to keep making over and over again. It was definitely a huge winner at my house.

I hope you get to make it, if you like chicken, your family will love this meal.

Enjoy!!

This is super simple, and quick to put together. You can have it with any veggies of your choice. Some quinoa, brown rice, or couscous would be great with it.

Ingredients Miryam's original recipe
Yields 5 servings

8-10 organic chicken cutlets
1/3 cup whole wheat pastry flour, skip this step for a gluten free version
3 Tbsp olive oil
3/4 cup dry white wine
2 Tbsp butter, cut into pieces
4 garlic cloves, chopped
4 Tbsp fresh parsley, chopped
Pinch of salt
16 oz fresh organic broccoli florets
Fresh Parmesan cheese, optional

Place flour in a large plate. Dredge the chicken with the flour making sure you coat it really well.

On a large skillet, over medium to high heat, heat half of the olive oil. In batches, cook the chicken 3-5 minutes per side.

While chicken is cooking place broccoli in a safe microwave bowl and microwave for 5-7 minutes depending on your microwave. Mine is not too powerful so I did for 7 minutes.

Once all the chicken is done, place garlic in the skillet and cook for about 30 seconds to 1 minute until fragrant. Add wine and cook until liquid has reduced by half, about 3 minutes.

Turn heat off and add butter, parley and salt. Pour over cooked chicken.

Serve with the broccoli and Parmesan over it.

Nutrition facts calculated base on the recipe giving 4 servings. The C rating comes from the alcohol :-(

For a gluten free version, skip the flour step!!

Honey Upside Down Cranberry Cake

This cake is a variation from my honey apple upside cake I made a while back. I have always wanted to try a cranberry version and since I love cranberries and they are actually in season I thought to experiment with them and see if I could actually come up with a cranberry upside down version cake.

I am so glad I did, because we really enjoyed this cake. 

I actually don't know which version I like most. Both are really good.

On another note, I have just found out that HellaWella has nominated Eat Good 4 Life as one of the top 25 recipe blogs of 2012. I am so thrilled and honored because along the list are names of other bloggers that I admire a lot.

I think this is a great start to my 2013 blog year!!

I am really excited about this coming year, so many good things happening... Will see how everything turns out but until my next post here you have this refreshing cake.

Enjoy. 

Make sure you place the cranberries in a single layer like in the picture. I used about 8 oz of fresh  cranberries.

This is a sensational cake. Not too heavy and not too sweet. I hope you get to try it soon.

Ingredients      Miryam's Original Recipe

Yields 8-10 servings

8 oz organic fresh cranberries
1 1/2 cup whole wheat pastry flour
1/2 cup olive oil
1/2 cup honey
1/4 cup unrefined sugar
2 organic eggs
2/3 cups Greek plain yogurt
2 tsp of baking powder
2 tsp of vanilla extract
1 Tbsp milk


Preheat oven to 350F. In an 8 inch round baking pan place the honey and cover the entire bottom with it. Place the fresh cranberries over the honey in a single layer.

In a bowl, place eggs, sugar, vanilla, oil, milk and yogurt and combine together. I do this step with a regular wire whisk. Incorporate the flour and baking powder.

Pour batter over the apples and bake the cake for 40-45 minutes. I baked mine about 40 minutes. Let the cake cool completely and invert it on a plate before unmolding.

Serve.

Nutrition facts calculated based on the recipe giving 8 servings