Sweet and Spicy Noodle Soup

Easy to make, and perfect for the colder months! 

• 1 Package of Noodles (I used whole wheat spaghetti here, but soba and rice noodles are wonderful also)
• 1-2 Cups of Mushrooms
• Scallions
• Cilantro
• Eggs
• 4 Cups Chicken Stock
• 4 Cloves Garlic
• 1/2 White Onion
• 1-2 Tablespoons Chili Paste
• 4 Tablespoons Brown Sugar
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Lemon Juice
• Salt and Pepper to taste

Mince the garlic and slice the onion into thin strips.  Saute with chili paste until golden brown.  In a large pot, combine the chicken stock, mushrooms, garlic and chili mixture, and onion.  Bring to a boil, then add noodles and turn off heat.  In another pan, fry an egg for each bowl of noodles.  Stir in the remaining indgredients into the large pot.  Top each bowl of soup with a fried egg, scallions, and float a bunch of cilantro to finish.  If you like it spicier, add more chili paste and for a sweeter flavor, add extra brown sugar.  Enjoy!

Monkfish and Voodoo Sauce

Monkfish is so savory and sweet flavored naturally that it pairs well with the subtle rutabaga fries and a mild peppery sauce.

• Monkfish about 1/2-1 lb
• 1 Rutabaga cut into sticks
• 3 Tbsp Italian Seasoning 
• 2 Cloves Garlic
• 1 Tbsp Olive Oil
• 1/2 Tablespoon Salt
• 1/2 Tablespoon Pepper

Voodoo Sauce

• 2 Red Peppers
• 2 Tomatoes 
• 1 Mango
• 1 Orange or 1/2 Cup Orange Juice
• 1 Onion
• 2 Green Chilies

Remove the outside of the rutabaga and chop into long sticks.  Toss in Italian seasoning, crushed garlic, and olive oil.  Place on a pan covered in foil, then bake for about 45 minutes on 375.  Make sure to turn the fries every 15 to 20 minutes to prevent burning. 
For the sauce, deseed the pepper and mango, removing the mango peel.  Place pepper and onion in a pan and saute until onions are translucent.  Add the sliced mango, onion and pepper mixture, tomatoes, and Orange Juice to food processor until well pureed.  Return to pan and bring to a boil.  Reduce and simmer for an additional 20 minutes.
Season fish with garlic powder, pepper, and salt.  Lightly brush with oil and place in oven on broil until internal temperature reaches 145.

Sweet Potato Pancakes

These yummy pancakes are dairy and flour free.  They make the perfect protein packed healthy breakfast for my long running days and are a nice treat for brunch!

• 1 Small Sweet Potato
• 3 Eggs 
• 1 Egg White
• 1 1/2 Tsp Baking Powder
• 2 Tablespoons Almond Butter
• 1 Teaspoon Nutmeg
• 1 Teaspoon Cinnamon
• 2 Tablespoons Walnuts
• 1 Banana
• Sugar Free Syrup

Peel the sweet potato and cut into small squares.  Place the pieces into a microwave safe dish and cover with water.  Microwave for about 15 minutes, stirring every five minutes to check for softness.  Once the potatoes are tender, drain the water and whip with a whisk.  Add the eggs, almond butter, baking powder, and spices.  This can be refrigerated overnight if necessary.  Heat the pan to low-medium and coat with cooking spray.  Pour the batter on the pan once hot.  When bubbles form in the center of the pancake, loosen edges with a spatula then flip.  Cook for another 30 seconds.  Top with sliced bananas, walnuts, cinnamon, and syrup.  This makes enough pancakes for 2-3 servings.

Crab Stacker

Try this creative way to enjoy a fresh crab meat salad in a sandwich stack!  Served with a bit of ginger and rice vinegar, the subtle Asian flavors are a great complement to the dish.  I learned of this chi energy dish from Feng Shui Food...

• 1 Cucumber Sliced in Long Rectangles
• 1/2 Cup Sherry Vinegar
• 1/2 Cup Rice Vinegar
• Salt & Pepper to Taste

Marinate the cucumbers in the ingredients above for at least 30 minutes.  The mixture can be kept overnight for early preparation.

• 1 Lb Cold Cooked Crab Meat
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Ground Ginger
• 3 Tablespoons Greek Yogurt
• 1 Tablespoon Fresh Chopped Cilantro

Combine the ingredients above in a mixing bowl.  Sometimes I add some chilled cod or tilapia to for some extra substance if you are planning on making a meal out of this.  Layer the crab meat mixture in between the cucumber rectangles, keeping the shape as you stack.  Take 1/2 cup of the vinegar mixture from the cucumber marinade and add a few tablespoons of olive oil for the dressing.  Drizzle over the top of the stack and garnish with cilantro and srirachi.

Ginger Cod and Grilled Eggplant

This Asian inspired dish is so simple and satisfying...

• 2 Fillets Cod 
• 2 Large Garlic Cloves
• 2 Tablespoons Fresh Ginger
• 1/4 Cup Soy Sauce
• 3 Tablespoons Rice Vinegar
• 1 Teaspoon Sugar or Splenda
• 1/2 Teaspoon Chili Flakes

Mince the ginger and garlic, then add the rest of the ingredients into a plastic bag.  Let the fish marinate for 1-2 hours.  Place on 450 in oven, bake for 15 minutes or until internal temperature reads 145.

For eggplant, slice into large medallions, brush with olive oil, then sprinkle with salt and pepper to taste.  Grill until tender.

Lean Seafood Chowder

Surprisingly, this chowder recipe has no dairy or flour and is all about vegetables and seafood!

Great for a clean eating diet, and I really was blown away by the taste.  I got motivated to make a healthy chowder from http://thehealthyfoodie.com/creamy-seafood-chowder/ recipe where creamy soups can be made from whipped cauliflower.

• 1/2 Red Pepper
• 2 Stalks of Celery
• 1 White Onion
• 1 Package Mushrooms
• 1 Large Cauliflower 
• 1 Cup Fresh Spinach
• 3 Cloves Garlic
• 2 Tablespoons Creole Seasoning
• Cracked Pepper
• 8 Ounces Fresh or Frozen (Defrosted) Cod
• 8 Ounces Fresh or Frozen (Defrosted) Scallops
• 1 Can Baby Yellow Clams
• 4 Cups Water
• 4 Cups Chicken Broth
• 1 Tablespoon Thyme
• 3-4 Star Anise
• 1/2 Juice from Lemon

Bring the water and chicken broth to a boil, then add roughly chopped cauliflower.  Boil for 10 minutes or until very soft.  While the cauliflower boils, chop all the vegetables and saute them over medium heat until onions are translucent.  

Once cauliflower is soft, scoop out with a slotted spoon and puree with a food processor or blender.  Whisk back into the water and add the rest of the ingredients, including the cooked vegetables.  Bring to a boil for 7 minutes, then let simmer for another 15.  Top with hot sauce and enjoy!

Posole -Spicy Slow Cooker Pork

This slow cooked recipe is certainly tender and has plenty of delicious add-ons to spice things up!

• 4 Roma Tomatoes Diced
• 1 Shoulder of Pork
• 6 Cups Chicken Broth
• 4 Garlic Cloves
• 1 Onion Coarsley Chopped
• 1 Can Hominy
• 2 Chipolte Peppers Chopped Finely
• 1/2 Cup Chopped Cilantro
• 1 Tablespoon Cumin
• 1 Teaspoon Coriander

Garnishes: Sliced Radishes, Sour Cream, Chives, Chopped Cabbage, Avocado, Shredded Cheese

Optional: Serve with Flour Tortillas

Add everything except for your garnishes to the slow cooker and set on high for 4-5 hours.  The meat should easily fall apart, shred with a fork to evenly distribute in the sauce.  Divide into bowls and top with your favorite garnishes!