PEACHES & BACON!!! A beautiful Summer Salad

Peaches & Bacon Salad

& 16 Health Benefits of Peaches!

Great summer salad with a ridiculous amount of nutrition (read article below!) and perfect for the summer! Not to mention it’s tastes Gorgeous!

Mixed greens with Arugula

Peaches -sliced

Bacon -cut (not crunchy)

Chopped Shallots

Chopped Oregano

Balsamic Glaze ( reduce for 15 minutes, add a teaspoon of honey and pinch of salt)

Extra Virgin Olive Oil, Salt, Pepper.

16 Health Benefits of Peaches

By: Diana Herrington

Peaches have been grown for centuries. They were first cultivated in China where they are considered a symbol of immortality and friendship.

I consider them a key powerfood along with staples like apples and pears. I just wish they were available longer!

16 Ways Peaches Fortify Your Health

1. Peaches are the perfect snack food for losing weight. A peach makes you feel full and keeps you from overeating. The bonus: one peach only contains about 35-50 calories and no fat!

2. Fight obesity-related diabetes and cardiovascular disease. Peaches are rich in phytochemicals called phenols that act as antioxidants.

3. Keep the skin healthy. Vitamin A and C make peaches a great natural moisturizer; they’re often used in cosmetics. These vitamins can help regenerate skin tissue.

4. Reduce hair loss with its positive effect on the scalp.

5. A healthy stress-reliever that helps reduce anxiety. Peaches are often referred to as the ‘Fruit of Calmness’ in Hungary.

6.  Helps prevent cancer with selenium — a mineral with antioxidant properties that may help protect cells from damage.

7. Peaches can help remove worms from the intestines.

8. Have a diuretic effect which helps cleanse your kidneys and bladder.

9. Peaches can calm an upset stomach.

10.  Compounds in stone fruits could help with “metabolic syndrome,” according to Dr. Luis Cisneros-Zevallos, AgriLife Research food scientist involved in a study at the American Chemical Society in Philadelphia.  Cisneros-Zevallos says, “Our work indicates that phenolic compounds present in these fruits have anti-obesity, anti-inflammatory and anti-diabetic properties in different cell lines and may also reduce the oxidation of bad LDL cholesterol which is associated with cardiovascular disease.”

11. Those suffering from gout and rheumatism are recommended by dieticians to eat peaches because peaches tend to have a diuretic and a light laxative effect.

12. Peaches are thought to be an aphrodisiac.

13.  Peach flowers have sedative properties .  A remedy for restlessness includes boiling peach flowers in water along with some honey.

14.  Inhibit tumour growth activity. Peaches have excellent antimicrobial and antioxidant activity according to research.

15.  Chronic bronchitis, coughs and gastritis are relieved with the medicinal tea of the leaves and bark of peach trees.

16. Peach tea is used as a kidney cleanser in China.

Read more: http://www.care2.com/greenliving/16-health-benefits-of-peaches.html#ixzz4CnZ38ouk

Paired perfectly with a Cheese Souffle

READ MORE ON MY WEBSITE

#TimeCrunch #DIY #SummerSalad #Salad #Peach #Bacon #Balsamic #ChefCaylena #PowerFood

A Savory Quiche! *Mushrooms, Goat Cheese, & Herbs!*

*Time Crunch!*

Mushrooms, Goat Cheese, & Herbs!  

A Savory Quiche!

*Can be Gluten Free & Diabetic Friendly if you bake in dish rather than pie crust!*

Creamy Egg Custard mixed with Portobello Mushrooms, Goat Cheese, and tons of Fresh Herbs, all baked in a rich, flaky, Pastry Crust.  

This gorgeous Savory Quiche is simply a wonderful addition to any breakfast, brunch, lunch, or just because it’s a Sunday, occasion. And Yes -it’s that good, it can stand alone just the same.

Simple as 1,2,3 then bake as you go about your day, it can even be made in advance, and served at room temperature. Another gorgeous addition to the #TimeCrunch series.

Light, Fluffy, Savory, and Delicious… you would never imagine how Good it IS for You! Nature’s Multivitamin and a powerful brain food; whole eggs are amongst some of the healthiest foods on the planet! Nutrients are found in the yolk, while protein in the whites, pair that with the abundance of herbs, and goat cheese - it’s simply sumptuous!  So give your brain and day, not to mention ego, a boost!

Serves easily 8. Difficulty Level: Easy                  Active Time: 20m

Cook Time: 40 min  & Cool Time: 20 min

*Pre-heat Oven 400.

Pre-made Pie / Quiche Crust (thawed if frozen.)

• Poke bottom of pie crust with a fork.
• Drop oven to *350.
• Bake for 8 minutes in it’s container on sheet tray until slightly toasted inside.
• Set aside.

Ingredients:

• 8 Whole Eggs
• ¼ Cup Heavy Cream
• 8 Medium sized Portobello Mushrooms -sliced thin
• 1 Tomato (seasonal) - sliced thin
• ½ Shallot - minced (or sweet onion)
• 1 Cup Goat Cheese (reserve some for garnish)
• ¼ Cup Fresh Parsley - chopped
• 2 Tbsp Fresh Thyme - chopped
• 2 Tbsp Fresh Chives - chopped (reserve some for garnish)
• 2 Tbsp Red Chili Flakes
• Salt & fresh ground Pepper (preferably white)
• Olive Oil - for sautee mushrooms.

Meanwhile:

Mise everything out.

In a Saute Pan, heat Olive Oil over Med- High heat. Saute Mushrooms, with Shallots, Red Chili Flakes, Salt, Pepper, and a pinch of Parsley to Al Dente. Leave it toothsome.

Mix Eggs & Cream.

Then Cheese and Herbs.  

Whisk all together.

Pour in Mushroom blend.

And all together into Pie Shell.

Leave ⅛ to ¼ inch from rim because the custard will rise.

Carefully put sheet tray back in the oven on the 3rd rack. Bake for 30 minutes. -Set timer.

Next lay the Tomatoes out on a paper towel to absorb excess juice, and season well with Salt and Pepper.

After 30 minutes Gently pull pie out. It is not finished so be careful not to spill or break!

Layer tomatoes Reserved Goat Cheese and Chives.
Gently put back in the oven for 7- 10 more minutes! Until looks like this.You’re almost finished!

Let sit for 20 minutes before slicing. You can let this sit until room temperature or serve hot.

Even though the herbs appeared to all float to the top- this egg custard is bursting with the flavor of all the herbs, goat cheese, and mushrooms.

Enjoy knowing this only took a few minutes of your time, while the oven did the rest. I’ve created a #TimeCrunchSeries for you to serve proudly; beautiful, delicious, healthy, and inspired dishes. Enjoy!

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#TimeCrunch #Lunch #Brunch #BreakfastForDinner #Quiche #NaturesMultiVitamin #Superfood #BrainFood #EggSlut #Antioxidants #DiabeticDiet #HealthyEating #WeightLossEating #Protein #LowFat #LowCarb #Mushroom #Portobello #Herbs #Feta #EggCustard #EasyCooking #CheapEats #AntiInflammatoryFood #SavoryQuiche #TimeCrunch

Shrimp Fajitas! #TimeCrunch

*Time Crunch!*

Shrimp Fajitas

Quick & Easy

“I’ll be home in 20 minutes… and I’m starving.”  There are so many reasons people want and need faster meals; we never seem to have enough time, and want wholesome and home cooked meals, that taste like we’ve spent hours. We want healthy and easy...

I'll start doing a Time Crunch addition for leftovers or the quickies with ingredients everyone can make on the fly as a beautiful meal. Healthy and fulfilling so you're not running off to the local deep fried joint. Easy to follow and a quick read with pictures so it doesn't take you longer to figure the recipe out than to make it!

Easy as 1, 2, 3…

• Shrimp -3 per Fajita
• Old Bay Seasoning - to cover shrimp
• Mixed Bell Peppers - sliced lengthwise
• 1 Jalapeno, - diced or sliced
• Onions and Scallions - Whatever's in the fridge
• Small flour Tortillas
• Mix Greens or Lettuce
• 4 Tbsp Olive Oil
• Salt & Pepper

Garnish : the skies the limit

• Lime, cilantro, etc.
• Hot sauce, sour cream, Guacamole

1. Slice up the bells, onions toss over 2 tbsp Olive Oil, Med-High heat. Toss in Salt & Pepper.

2) Toss the Shrimp in a bowl and coat with Old Bay seasoning.

3) In another Skillet coat with rest olive oil, toss shrimp in over Med-High.

Cooking and tossing for 5- 6 minutes, until cooked thru.

4) Pull Veg off and train on paper towel if need.  They should take no longer than shrimp- until Al Dente.

5) Fastest way to heat the tortillas is on the stove top, just flip and stick with them should be done in seconds.

That’s it!  Now let’s assemble…

Voila. Now You can serve with any condiments you have available, but with the flavors of the mixed peppers and Old Bay on the shrimp… These are pretty awesome as is!

That’s what I call a 20 minute meal! And it’s about a 5 minute Clean up! Not bad!

Not to mention you can feel great about eating this healthy full of antioxidants, vitamins, high in protein, low in calories.

READ MORE ON My WEBSITE

Spring & Summer

Strawberry, Blueberry & Spinach Salad

Blueberry & Strawberry season is here!!! ( May - August)

A gorgeous seasonal salad full of Antioxidants and Superfoods, while titillating the palate!

Incredibly easy to assemble and dazzle.

Chopped Spinach, this seasons Blueberries & Strawberries, Sunflower seeds, chopped Red Onions, drizzled with a Balsamic Glaze, Extra Virgin Olive Oil, kosher salt and freshly ground pepper.

“Super Foods” are low in calories and carbohydrates, high in nutrients, especially a great source of fiber!

While Blueberries are The KING of Antioxidant foods! The highest antioxidant capacity of all fruits & vegetables!  Which is good for fighting disease like cancer… and aging! They lower blood pressure and help prevent heart attacks and fight against heart disease. They improve brain function including memory and fight the decline of. They also fight and prevent urinary tract infections common in women much like their cousin the cranberry, although they are insulin sensitive to type 2 diabetes… infact they help fight obesity!

Strawberries - are also high in fiber, vitamin C, and potassium! Though be careful of children’s allergies.

Spinach - Extremely rich in nutrients and low in Carbs! Also full of Antioxidants and again Fiber! An Excellent source of Vitamins A,B,C, & E, Folic Acid, Calcium, Iron, Potassium, Magnesium… all which help fight diabetes, cancers, lower blood pressure, helps eye damage, is an anti-inflammatory, and again fights signs of aging!

Red Onion - Not a Superfood though also full of Antioxidants and are an anti-inflammatory agent, they reduce blood sugar levels, risk of cancer, and improve bone health.

Sunflower Seeds: Nutty in flavor, though also not a Superfood they are an excellent source of fiber!

Balsamic Glaze ( reduce for 15 minutes, add a teaspoon of honey and pinch of salt) Extra Virgin Olive Oil, Salt, Pepper.

Altogether this is a must seasonal salad and great way to introduce all the nutrients you can pack in while feeling satisfied and excited about the wild fun flavors!

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Basil & Tomato Potato Salad

Basil & Tomato

Red Potato Salad

The Perfect Spring & Summer Salad for all occasions!  

The bright flavors of Basil and Tomato, without the heavy mayonnaise makes this perfect for the Spring & Summer seasons. This is a refined version of a simple classic comfort food, without the guilt! Full of Antioxidants, Low Calorie, Low Fat, and Delicious!

Pretty much great for more than just BBQ’s or picnics, as you’ve seen before with my Coconut & Old Bay Salmon Cakes.

Total time: 2 ½ hours (2hrs cool time) Cook time: 25 min Servings: 8-10 sides Dif: EASY

Clean Up Time:   Easy!

Ingredients

• 3 lbs Red Potatoes- bite size cut with Skins ON
• 1 cup Basil - cut into thin ribbons or torn (not chopped)
• ¼ cup chopped Parsley
• 1 cup Grape tomatoes - cut in quarters long wise
• 1 cup chopped Celery
• ½ Shallot - finely chopped
• 2 cloves Garlic- finely chopped
• 2 Tbsp Dijon Mustard (if you must 1 Tbsp Mayo & 1Tbsp dijon)
• ¼ cup White Wine Vinegar
• ½ tsp Salt & white pepper -or- to taste
• 1 ½ cup Olive Oil
• Salt for potatoes

*This recipe is easy to follow -however- it includes making a Vinaigrette and is Temperature Sensitive.   *Read the entire procedure before you start so you’ll have success!

WHAT ELSE YOU’LL NEED:

• Pot to boil Potatoes in
• Colander to drain potatoes
• Whisk or fork
• Mixing Bowl
• Spatula or large spoon
• Knife

PROCEDURE:

Don’t forget to wash all veggies well because you’re not cooking them!

1. Cover cut potatoes with cold water by 2 inches & add a handful of salt
2. Bring to a boil, cook all the way thru… Don’t Over Cook!
3. Drain potatoes.  Leave under cold running water to stop the cooking process & they will hold their shape without falling apart.  
4. Once potatoes are still warm but NOT cold & drained, put in large bowl with: Tomatoes, Celery, Shallot, Basil, & Parsley.

Vinaigrette

1. In another bowl - mix - Mustard, Vinegar, Garlic, Salt & Pepper.
2. Add a bit of oil & mix.  
3. Slowly drizzle the rest of the oil while whisking to incorporate. Going slow at first so it thickens.

*If it’s too oily go slower, & then you can add faster at the end until it’s cloudy & becomes thick as shown above.

Normally taste here for Salt & Pepper… but really you have to see how it tastes with the Potatoes because they’ll absorb the salt like a sponge.

Pour your vinaigrette over salad & Fold in until all is coated & mixed together.  Trying not to mash the potatoes!

Here’s where you’ll taste for salt, adjust if need… Now this may taste a little underwhelming as described above… But you’re Almost there...

The Most Important Step is the chilling! It’s not just the cold, it’s the time to marry everything together makes the flavors really bold and robust!

This is even better the next day, so if you can make it as early as possible, though 2 hours at least. I promise!!! It’s worth the wait!

You can actually serve this as a warm potato salad too, however I’d still go through the same stages as above, and then reheat in the oven.

However, Summer is coming!  - As the weather warms up, and at the end of a long day, we catch up with a couple cold beers, a couple of forks, and eat straight out of the bowl. Sometimes it’s the simple things… I hope it fills you with the same warm memories, which I’d love to hear about! Enjoy!