Tag Archives: Cucumber

Greenzilla Smoothie

Greenzilla Smoothie
IMG_0456
A couple of weeks ago I was in Canada for business and went to dinner with some guys. One of the guys was a health fanatic and we started talking about his routine and his food. He is a big runner and also a low calorie guy. Have you heard of these guys who try to keep it to 1200 calories a day. He isn’t that strict but will go low calorie a few days a week. We talked about dinner and he said he has a green smoothie several times a week. He said he craves them so I have been making and drinking them for breakfast for about a week. They are pretty delicious.

Here is how I make it….

1 avocado
1 green apple
1/2 cucumber
1 tbs of ginger
1/4 frozen pineapple
Two handfuls of spinach and kale mix
1 lime juiced
1/2 cup of Organic natural apple juice
a few cubes of ice

I take most of the skin off the apple and cucumber and rough chop them. I add everything in my Vitamix and start it slow and hit it hard for about 1-2 mins to break everything down as smooth as possible.

IMG_0459

Cool As A Cucumber Gin and Tonic

Cool As A Cucumber Gin and Tonic
IMG_0436</IMG_0434a>
I have been making these green smoothies for breakfast and one ingredient I have been using is cucumber. Tonight I wanted something light and refreshing with our dinner. So I cut up a few slices of cucumber and poured my Gin over the top. I let them infuse in the fridge while I made dinner.

Then when ready to serve, I juiced a lime and divided it into two glasses and then topped with tonic and added ice.
Perfect summer drink without any sugars or syrups. Drinks like an infused water but with the bite of Gin.
I used Bookers Gin for this one.
IMG_0435

Asian Chicken Noodle Kale Salad

Asian Chicken Noodle Kale

  • Servings: 4-6
  • Difficulty: easy
  • Print

Asian Chicken Noodle Kale Salad
IMG_0380IMG_0377IMG_0376IMG_0386IMG_0374
We were watching Ree, the Pioneer Woman, the other day and her show was about using foods that represented the colors of summer. We hear all the time that foods that are colorful have more health benefits. Of course Kale makes an appearance because it is “such the thing to eat these days”. Truth be told I love collard and mustard greens more than Kale. I find it tough and too chewy so I cut it finely and use it as a supporting character vs the lead of my dishes. Maybe it’s a bit mental too, because the Kale zealots can really be annoying and I tend to have allergies towards people who take a food too far.

I took Ree’s idea and recipe and used it as my foundation. I marinated two chicken breasts overnight in soy and rice wine vinegar. The next day I hammered the to a consistent thickness and grilled them outside until done. I let them rest and sliced thinly and included them on the side of my salad.

Red Cabbage, carrots and Kale have a lot of structure but I found that the “dressing” mellows the stark rawness The flavors were terrific with blends of soy, Sriracha, garlic, ginger, rice wine vinegar, hoisin sauce and hints of fish sauce and sesame oil. Really a nice healthy salad that can easily be converted to Paleo, Clean, Whole30 etc..

Ingredients:
2 free range chicken breasts
3 tbs of GF Soy
3 tbs of Rice Wine Vinegar

Salad
Pre-packaged Kale salad
1 small head of shredded red cabbage
1/2 cup of pre-shredded carrots
1 red pepper sliced thinly
Angel Hair Pasta for two (cooked and cooled)
handful of peanuts rough chopped
4 green onions (minced)
Handful of Cilantro (rough chopped)

Dressing
1/4 cup of Hoisin Sauce
1/3 cup of GF Soy Sauce
1/4 cup of Rice Wine Vinegar
1 tbs of Sriracha Sauce
1 tsp of Fish Sauce
2 tsp of Sesame Oil
1 tsp of Chili oil
1/4 cup – 1/2 cup of Olive Oil
2 tbs of Brown Sugar
3 cloves of garlic minced
2 tbs of ginger minced

Directions
1. Marinate your chicken at least 3 hours and up to overnight in soy and rice wine vinegar.

2. Get your grill fired up to about 350-400 degrees. Put your chicken on the grill and while it is cooking get to chopping your veggies and dressing. IMG_0369

3. Make your dressing by mincing your garlic and ginger and then add the rest. Whisk it violently until it is well combined. Put it in the fridge and chop your veggies.

4. Boil your angel hair pasta (or any noodle you prefer) to package directions. When done, strain them and run cool water over them to cool them off.

5. So now you have your chicken chopped, your veggies chopped and in a large bowl, your dressing ready, your noodles ready and your rough chopped peanuts. Pour half the dressing into the veggies and toss them until well coated. Slowly stir in your cooked noodles. Taste it and dress accordingly (you can always add more dressing but you can’t undress and overdressed salad) I put a little dressing on my grilled chopped chicken and served it on the side of my salad so that I could control my protein/veggie bites.
IMG_0371IMG_0382IMG_0385

Cara Cara Gin Cocktail

Cara Cara Gin Cocktail

Ive been very behind on my cocktail posts but rest assured I am consuming them. I really need to work on my photo compositions of my cocktails. But this orange is photogenic. Not to mention I have been on the Jack Daniels and Diet Cherry Dr. Pepper kick for sometime now. But spring is here and so the first cocktail of the night can incorporate some white liquors and fruit without me mailing in my man card.

IMG_9823

I must be late to the party, but I confess that I have never heard of a Cara Cara Orange before. I have heard of a blood orange but never a Cara Cara. Look at these beauties!
IMG_9827

So I whipped up a little Gin concoction using these orange beauties. As I mentioned, my cocktail photo stink but what I did was used an orange, gin, sliced cucumber and Dr. Brown’s Cel-Rey Soda. I am really liking cucumber in my drinks because they freshen it up. If Gin isn’t your thing, Vodka would work.

2 Drinks
1 Dr. Brown’s Cel-Rey Soda
4 oz of Gin (we get down)
2 Cara Cara Oranges (juiced)
sliced cucumber

Combine and stir.
IMG_9829

Tingle Gin Cocktail

The Tingle

IMG_8916

Tonight we had some Greek Chicken Pitas which included some refreshing dill and cucumber.  So we wanted to carry that note along and use the green peels of our cucumber. This was smooth with notes of ginger, cucumber and subtle celery all used to refresh or give your dishes a tingle. Also would be a nice way to finishing a meal.

4 oz of Tanqueray Gin
1 oz of Stirrings Gin liqueur
cucumber skins
Dr. Brown’s Cel-Ray Soda

Mix and enjoy. Ahhhhh…

IMG_8919

Chicken Pita with Jalapeno Feta and Tzatziki Sauce

Chicken Pita with Jalapeno Feta and Tzatziki Sauce

  • Servings: 2-3
  • Difficulty: easy
  • Print

Chicken Pita with Jalapeno Feta and Tzatziki
IMG_8934
Jill bought me a new cookbook this weekend, Jessica Merchant ‘s Seriously Delish. Looks really good and she has a good point of view. She started out as a blogger and makes interesting but approachable food. www.howsweeteats.com . I am going to give a few a try this week. IMG_8927

Verdict in… great meal. It’s an cacophony of flavors. The chicken… mine turned out perfectly and by roasting the breasts in the marinade it concentrated the lemon into a really sweet and tangy flavor. I sliced the breast and put it back in the pan while I built my pita.

The jalapeno feta is great salty and spicy. Could make a great start to a dip by adding some extra cream cheese and jalapenos. The Tzatiki sauce tied it all together. The creamy cool cucumber and dill gave the chicken and jalapeno feta the hug they deserved. Opa!

Ingredients:
Chicken Marinade
2 chicken breasts
2 lemons juiced
2 cloves of garlic minced
2 tbs of fresh minced Dill
¼ olive oil
1 tbs of Red Wine Vinegar
1 tbs of Honey
Kosher Salt and Pepper
IMG_8930

Tzatziki Sauce

1 cup of Greek yogurt
1 cucumber diced
1 garlic clove minced
1 tbs of Dill
1 tbs of olive oil
1 tbs of honey
IMG_8921
Jalapeno Feta
2 jalapenos
8 oz of Feta Cheese
2 tbs of Cream Cheese
1 head of roasted garlic
½ lemon juiced
Kosher salt and Pepper to taste
IMG_8925

Directions:
1. Marinate chicken overnight

2. Make the Tzatziki by combing the ingredients and stirring until well combined.

3. Roast a head of garlic by cutting off the top, top of olive oil and salt. Wrap in foil. Also put your jalapenos on foil and place in the oven at 350 for about 45mins. Put your jalapenos in bowl and cover with plastic to let them steam so that the waxy skin can be easily removed. Remove the seeds.

4. I like to roast my chicken so did it along with my garlic. 350 for about 45mins. Glass baking dish and I use all the marinade too.IMG_8931

5. Remove and cool. Make your Jalapeno Feta by combining in food processor until smooth.

6. Warm your pitas and cut the top off so you can stuff it with the cut chicken and sauces. You can add lettuce, red onion, olives, or cucumbers.
IMG_8934

Cool as a Cucumber Cocktail

IMG_8612

We had a spicy asian ramen dish so I wanted to make something that was fresh and cooling. I picked up a bottle of Stirring’s Ginger liquor and thought about cucumber, Cel-Ray and Ginger. Tanqueray and Titos Vodka seemed like they would be able to carry it without interference.

Really refreshing drink.

2 oz Tanqueray Gin
2 oz Titos Vodka
1 oz Stirrings Ginger liquor
Cucumber
Mint
Topped with Dr Brown’s Cel-Ray soda

Muddle mint and cucumber with liquors and shake with ice. Pour into an iced glass and top with Dr. Brown’s Cel-ray soda.

IMG_8610