Friday, May 27, 2011

Green Garden Wraps

There's nothing like some clean good eatin' at the W's house. The recipe is inspired by Raw Food Made Easy by J. Cornbleet. And of course, I tweeked it a bit by adding some boiled chicken in it because I'm not quite completely raw --- yet.

Green Garden Wraps

Nutritional Facts : Makes 6 servings
Calories - 258
Fat - 4.3 g
Carbohydrates - 47.8 g
Protein - 18.5 g
Dietary Fiber - 16.5 g


5 Kale leaves (cleaned and soaked in cold water)
1 cup napa cabbages, choppe
1 cup of shredded carrots
1 cup of diced black olives
1 cup of diced tomatoes
1/2 cup of diced red onions
sesame seeds
1 cup of diced boiled chicken breast
1/2 cup of chopped cilantro

Special Sauce - adapted from P.F Chang's Special Sauce
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • dash of sesame seed
  • 1 tbsp of sesame oil
  • 1 tbsp mustard
  • 1 tsp garlic
  • 1 tbspThai sweet and spicy sauce
  • Cut the center stem of the Kale and lay it flat
  • Add in the vegetable ingredients and top with the special sauce and sesame seeds
  • Take the two irregular bottom ends of the kale and fold in the center
  • Then fold the top end close and secure with a toothpick
  • Top with more special sauce and sesame seeds
  • Serve and Enjoy

Wednesday, May 25, 2011

Stuffed Zucchini Magic

I found this recipe from Paula Dean's Best Dishes. I tweaked it a bit and made it more healthier (sans the butter)

Stuffed Zucchini

Nutritional Facts - serving size 6
Calories - 77.6 per zucchini
Fat - 2.8 g
Carbohydrates - 9.6 g
Protein - 3.8 g
Dietary Fiber - 1.4
WW Points - 3 per zucchini


  • 6 zucchinis, cut in half
  • onions
  • chicken buillion
  • 1 cup of frozen spinach
  • 1 medium tomatoes, chopped
  • 1 cup of shredded monterey jack cheese
  • 1/2 cup bread crumbs or day old french bread
  • 1 tbsp garlic
  • 1 tbsp sour cream
  • spray Pam
Procedure :
  • Bake zucchinis at 350 F in oven for 30 minutes till soft and cooked

  • Hallow the zucchini when it is cooled
  • Sauteed the rest of the ingredients with the zucchini "meat" and add sour cream and chicken bouillion

  • Cook for 10 minutes and carefully fill-in the zucchini shells

  • Add in cheese and bake for another 10 minutes on Broil till cheese is melted and golden brown

Friday, May 13, 2011

Olive Tepenade Spin-off on Tomato

Nutritional Facts - Makes 3 servings
Calories - 199.3 calories
Fat - 18.4 g
Total Carbohydrates - 5.2 g
Protein - 4.6 g
Dietary Fiber - 1.7 g

This small plate dish was inspired by D, my fiance's co-workers wife. She served this awesome dip at the potluck party several weeks ago. I've been wanting to make some and this is it! :) This appetizer is pretty rich so proceed with caution

Olive Tenapade Spin-Off on Tomato


  • 2 can of Jumbo Olives
  • 3/4 cup of Cottage Cheese
  • 1/4 cup of cream cheese
  • 1 tbsp of sour cream
  • 1 tbps of lime zest
  • 2 tbsp of cumin
  • 1 tbsp of ginger powder
  • 1 tbsp of oregano
  • Roughly chop jumbo olives or use food processor
  • Add all the ingredients together and mix well
  • Serve with warm naan bread or on top of juicy tomato

Thursday, May 5, 2011

Garlic-Lime Shrimp Suprise

Nothing like a combination of garlic and lime to tease the tastebuds. Shrimp is one of my favorite seafood items!

  • 1 pound of medium size shrimp
  • 3 tbsp of chopped garlic
  • onion powder
  • 1 tbsp of onion powder
  • 1 tbsp of olive oil
  • salt and pepper
  • a sprinkle of pepper flakes (if you like it spicier add more)
  • 1/2 of tamato sliced
  • 1/2 cup of chopped fresh spinach
  • lime zest from 1 whole lime
  • 2 tbsp lime juice from the same lime
How to clean and de-vein shrimp
  • Hold the base of the shrimp and make a partial cut to reveal the veins. Don't make the cut all the way just enough to take the veins out.

  • If you have a lot of shrimp to work with, makes the cuts first and clean them all together instead of individually.
Seasoning Process

  • Once all the shrimps are cleaned, add in the garlic, onion powder, salt and pepper
  • Add in lime juice and lime zest
  • In a hot pan sautee the shrimp with olive oil for 5 minutes
  • Don't overcook the shrimp. Turn off the heat
  • Serve on a bed of baby spinach, add in tomatoes
I made two version of this dish : as a salad entree and a sandwich.

Sandwich Version
  • Mix cooked shrimp with chopped baby spinach and add in 1 tbsp of mayonaise.
  • Put in a sourdough bread or any type of bread
  • Top with black sesame seeds and serve

Wednesday, May 4, 2011

Mad About Zucchini

I wanted to try a different approach in eating zucchini. Before I use to just chop it and make a stir-fry out of it. This time, why not eat it fresh?

Zucchini Raw Salad
  • 2 fresh zucchinis shredded
  • 1 fresh carrot
  • 1/2 cup of cubed jimaca (optional)
  • dash of sesame seeds
  • 1 tbsp sesame oil for flavor

Sweet Soy Dressing
  • 1/4 cup of dark soy sauce
  • 2 tbsp of honey
  • 1 tbsp lime zest
  • 1 tbsp of rice wine

For the sweet soy sauce
  • Combine all ingredients and reduce in medium heat
For the Salad
  • Peel and grate the zucchinis and carrots
  • Combine both in a bowl


  • Dress the zucchini and carrot mixture with sesame oil and balsamic vinegar

  • Add in all other fresh ingredients
  • Top with sesame seeds, cilantro and the sweet sauce
  • Serve and Enjoy!
I made two different presentation of the same dish. I added some deli turkey on the side to get some protein in my meal for that day. You can definately play around with your own presentation either with a plate or salad bowl.

Sunday, May 1, 2011

Braised Beef Shank Stew - Hearty and Filling

Nutritional Facts*
Calories - 287 calories
Fat - 17.8 g
Carbohydrates - 3.3 g
Protein - 26.4 g

I love making crockpot dishes. The meat tenderizes nicely and mixing all sorts of vegetables makes it filing and hearty. We always have leftovers which is brown-bag friendly.

  • 4 beef shanks - cleaned and rinsed with water
  • 3 whole tomatoes cut in quarters
  • 1 onion chopped
  • 2 stalk celery
  • 1 cup of button mushrooms cleaned
  • 2 tbsp chicken buillion
  • 2-3 cups of water
  • 1 whole garlic chopped
  • 2 tbsp onion powder
  • splash of Pinot Noir

  • Place beef shank into the crockpot at high setting
  • Add in all the vegetables
  • Stir in the water with the chicken buillion. Mix well
  • Add in 1/2 of the water mixture into the crockpot
  • Add in a splash of Pinot Noir
  • Add the remaining of the chicken buillion water
  • Put the crockpot lid and cook for 6 hours at high heat

*Approximation from

No Hassle Family Style Chile Relleno

Nutritional Facts*
Calories - 216 calories
Fat - 13 g
Carbohydrates - 5.9 g
Protein - 18.6g

I love this version of chile relleno because instead of deep frying, it is baked for a healthy variation and serving it family style makes it a easy and quick dish to make.

  • 4-5 poblano chiles
  • 2-3 medium tomatoes chopped
  • 1/2 red onion
  • 1-2 cups of chicken tenderloins
  • 2 eggs beated
  • 1 tbsp of chicken bouillion
  • 1 tbsp of pepper
  • dash of onion powder
  • 1 cup of cheddar cheese for layering and topping

Process the Pablanos
  • First the poblano chiles need to be roasted either in the bbq, oven at 425 degrees Fahrenheit for 10 minutes, or open flame in the store. I prefered open flame on top of a grill to get than nice coloring
  • When the peppers starts to pop is when you know its almost done in the grill.
  • Set the pablanos aside for 5 minutes so it can "sweat", which makes peeling the skin a lot easier
  • Peel and Seed accordingly
  • Combine chopped tomatoes, chicken, and red onions in a bowl and season with onion powder, chicken bouillion, and pepper
  • Place the peppers in a nonstick glass dish and add in cheese in between layers of chicken, tomatoes, and red onions
  • Add in the egg mixture and top with the left over cheese

  • Bake 375 degrees Fahrenheit for 15 minutes
  • Broil for 5 minutes till the cheese are crusty and golden brown
  • Serve on a bed of spinach greens with taco sauce and Enjoy!