Category Archives: In the kitchen

recipe collections and tips for meal planning, as well as information help you make healthy food choices

July Produce, News and Recipe

All the sweetness! All the Juiciness! All the AMAZINGNESS! Summer fruits are the best fruits. Sorry Winter – you got all the starchy veggies that I also love. Right now, it’s when summer SHINES! Of course, I also live in Arizona where it is hitting those HOLY CRAP HOT temperatures – so I’m eating all this amazing stuff from air conditioning …. #nocares

Cut those stone fruits in half, remove the pits. Brush with a little coconut oil and place them cut side down on a warm grill for about 3 min. Top with fresh vanilla bean ice cream. You are welcome.

June Produce

OOOHH I absolutely LOVE summer produce! Peaches, berries, baby spinach, baby tender greens, artichokes, just all the sweetness! Have you ever tried grilled peaches with some homemade vanilla bean ice cream? YUM! Berries and angel food cake with frozen whipped topping? SO IN! What are you most excited to tempt your taste buds with this season?

Mothers Day Brunch Charcuterie Idea

Char-cu-te-rie, pronounced shahr-koo-tuh-reez, is defined by a deli specializing in dressed meats and meat dishes. In France, you’d find a charcuterie to serve small plates with cheese, smoked meats (especially pork) and sandwiches. But recently, charcuterie boards have taken on a whole new life! Today we are likely to find chef’s boards and charcuteries boards in wine bars, gastropubs and the like. You’ll tend to find these boards stocked with meats, cheese and assorted dried fruits, jams, pickled vegetables and nuts. I love a good chefs board – sitting on the table during a small gathering encourages easy conversations while noshing away at all the amazing morsels while drinking wine and beer.

Which got me to thinking, what a better way to spend mothers day than sitting around with family, chilling with a nice mothers day mimosa catching up with loved ones! In comes Mothers Day Charcuterie breakfast boards. Swapping out the crusty loaf for french toast and belgian waffles, adding fresh fruit with a sweetened mascarpone cheese dip, some cheddar cheese, and hard boiled eggs, and of course including some sausage and bacon!

Another option is a little saltier – waffles, pancakes, fresh melon, strawberries, proscutito, bacon, the mascarpone dip, and added a peanut butter sauce (but a yogurt dipping sauce would be amazing as well with the melon!). Add some smashed avocado and soft boiled eggs with some toast points to take a avocado toast flair! The options are only limited by your imagination.

This was so easy to put together, and most of the ingredients can be made days ahead of time, and simply reheated, toasted or brought to room temperature when you’re ready. And while you’re breaking traditions, take a twist on the ordinary mimosa and swap out the orange juice for fresh juiced grapefruit or strawberry (or any fruit) puree, Im sure mom will be super impressed with your creativity, and culinary skill!

I’d love to see your charcuterie boards, so be sure and tag me if your posted it on social media! Have an amazing Mothers Day!

Yogurt Dip

ingredients

1cup non fat Greek Yogurt

2t Honey

1/4t orange zest

1T orange juice

1/2t vanilla extract

Mix all ingredients in small mixing bowl, stir to combine and allow to chill for 1 to 2 hours in the refrigerator

Makes 8 2 Tablespoon servings: 22 cal, 3g Carbs, 0g Fat, 3g Protein

Creamy Peanut Butter Sauce – a little salty, a little sweet, a lot of delish

Peanut Butter Sauce

ingredients

1T smooth peanut butter

1T maple syrup

2T low fat milk 

in small sauce pan, over medium high heat, combine peanut butter and maple syrup until it starts to bubble – cook for up to 1 min. Slowly whisk in the milk and allow the sauce to reduce to a thick, syrupy consistency. Serve while warm, or allow to cool to room temperature. 

Makes 4 servings (1 tablespoon each): 39 cal, 5g carbs, 2g fat, 1g protein

Melons and meat – OH MY

Mascarpone Dip

ingredients

1cup mascarpone cheese

2T honey

1/2t vanilla 

2T low fat milk 

Combine all ingredients in small bowl and serve chilled. 

Makes 8 servings (2T each): 138 Cal, 5g Carbs, 12g Fat, 0g Protein


COOKBOOK IS COMING

Hey there!! If you’ve been following along on any of my social media channels, you probably have heard I wrote a cookbook! As I have spent the last 20 years going through my own fitness and health journey, I slowly realized that the holidays can be a true test of living the healthy lifestyle. Many of our family traditions, as least when it comes to food, Continue reading COOKBOOK IS COMING

Warm Kale Salad with a spicy peanut ginger dressing

One of my favorite things to do is take a pretty basic salad recipe – kale, onion, and ginger – and add a ton of other season vegetables to elevate it to the net level. This recipe is fine as it was, but it was lacking some extra crunch. The hearty kale gives way to the crunchy red peppers, cucumbers and spicy onion. The saltiness of the peanut butter in the dressing is a gorgeous contrast to the tangy ginger. And being warm, its a good salad for cooler months. Makes a great side salad, or vegetarian entree, or add some protein (I personally like salmon baked with a touch of sesame oil and Chinese 5 spice served on top).  Continue reading Warm Kale Salad with a spicy peanut ginger dressing

October Produce

Eating seasonally provides our bodies with exactly what it needs at the right time of year. In fall, we start to get away from the juicy water based produce, and into the fleshy, starchy produce. More carbohydrates, denser flesh to allow our bodies to increase energy stores for the cold winter months. Less zucchini and more butternut squash. Less peaches, more pears. Did you know the rind on acorn squash is edible? Totally is.

If you are training, this is a great time of year to add endurance drills to your training – conditioning your body to use energy stores effectively on long slow runs.

Apples

Artichokes

Arugula

Bananas

Beets

Blackberries

Broccoli

Brussel Sprouts

Butternut Squash

Cabbage

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Cranberries

Cucumbers

Dates

Eggplant

Fennel

Figs

Garlic

Grapefruit

Grapes

Honeydew Melon

Kale

Kiwi

Leeks

Lettuce

Limes

Mushrooms

Pears

Plums

Pomegranate

Potatoes

Pumpkins

Rutabagas

Spinach

Sweet Potatoes

Tomatoes

Turnips

Winter Squash

www.rulesbyred.com

 

Fish Tacos with Slaw and Crema

For the longest time, the only way my very picky husband would eat fish is if it was deep fried and served with fries and slaw. Over the years, with much fanfare and cajoling (much the same way I finally got him to eat green vegetables) he has slowly evolved and expanded his taste buds. Today, his fish selection includes salmon (cooked and raw), tuna (cooked and raw) and fish tacos. Living so close to Mexico, fish tacos are everywhere, but he would never eat them. Until we were on a trip to Acapulco.  Continue reading Fish Tacos with Slaw and Crema

Deconstructed Vietnamese Summer Roll

Almost the end of July, and we are in the dog days of summer. The last few weeks, we’ve had temperatures in the upper 90’s and low 100’s, which isn’t bad, but then add the monsoon humidity on top of that, and its just gross. I think mother nature does that to remind us that dry heat is different – not better, but just different. As soon as the humidity broke, we hit highs in the 115-118’s – ooommppphhh. It’s hot. Even the over night lows are 90. Its never not hot, just various degrees of hell. Hahaha  Continue reading Deconstructed Vietnamese Summer Roll

Braised Eggs in Purgatory – Italian Style

Last week was the summer solstice – the longest day of the year, the first day of summer – and we are officially on our way to fall! The temperatures in the Phoenix area are just starting to hit their peak – 111 the day after the solstice, like mother nature knows how to interpret a modern calendar.  Of course, most of us have already been in the full swing of summer, Continue reading Braised Eggs in Purgatory – Italian Style