Healthy Food

Sweet Thai Chili Tacos

*Published in March 2019 issue of The Beachside Resident

What you will need:

  • Your choice of protein: chicken, shrimp, tofu or veggies
  • Corn tortillas
  • Sweet Thai chili sauce
  • Gluten-free soy sauce
  • Turmeric
  • Cashews
  • Fresh basil
  • Onion powder
  • Garlic powder
  • Honey (or maple if vegan)
  • Asian slaw mix
  • Sriracha
  • Ginger

Directions

Sauté your choice of protein. I chose a vegan chicken substitute. Add turmeric, onion and garlic powder, and gluten-free soy sauce in the pan, cooking on medium heat. In a separate pan, lightly toast your cashews. Put the toasted cashews aside and use the same pan to heat your tortillas. When your protein is cooked, deglaze the pan with Thai chili sauce.

Asian Slaw

You can use an asian slaw pre-mixed bag or make your own. I usually get the pre-made bags from the store and throw away the sauce. The sauces are loaded with corn syrup and I prefer my homemade spin. For my sauce, I mix a little ribbon of Sriracha, equal parts of honey or maple syrup, gluten-free soy sauce and a pinch of ginger. Mix everything together and set aside.

Putting it all together

First, place your warm tortillas on your plate or in a taco stand, and partially fill with your protein of choice. Top with asian slaw, toasted cashews and fresh basil.

Recommended sides

I love either jasmine rice, quinoa and kale, or fried rice, topped with black beans. I also enjoy serving mini vegetable spring rolls as a side. This dish is Mexican-Thai fusion so it is fun to get creative and blend two different cuisine styles into one delicious dish. Have fun and enjoy!

Healthy Food

Halloween Festive Party Recipes

October is such a transitional month. Hurricane season is almost over and the tease of a cool breeze is on the way. It’s time to start getting festive and decorating. Food can be fun and still be healthy and delicious. I am offering a spooky dinner dish and side that will be a hit at any party. Everything is also gluten-free, and can be dairy-free as well. Most importantly, none of the ingredients call for scary preservatives, dyes or fillers. You won’t feel like a pumpkin after this meal! It is so delicious that it will haunt you forever with cravings. 

Stuffed Taco-Lantern

1 pack of Gardein meatless crumbles (you can substitute with meat)

1 can of black beans

1 small 4.5 oz can of green chiles

Season with onion powder, garlic salt, turmeric and cumin

Orange bell peppers 

Sriracha 

Spinach

Goat cheese (optional)

Preheat the over to 375. Mix the meatless crumbles with black beans, green chiles and spices on medium temperature, enough to warm it up and mix everything together. Cut the top of the orange bell pepper off and remove the seeds on the inside. With a small knife, cut different jack-o-lantern designs into the peppers and then stuff them with the mix. Top with goat cheese, unless you want a fully vegan dish. Place the peppers and lids on a foil covered baking dish and cook for 20 minutes. Line the plates with fresh spinach and place the peppers on the spinach. Decorate the top of the peppers with a little bit of Sriracha. 

Misti’s Salsa Salad

1 can of black beans

1 can of fire roasted corn

1 large tomato diced

1/3 of a white onion diced

Handful of chopped cilantro

Handful of chopped scallions

1 teaspoon of garlic powder

2 limes juiced

10 generous shakes of Cholula hot sauce 

Sea salt and pepper to taste

Mix all ingredients in a bowl and serve with chips. You can also add fresh chopped avocado. 

*Published in www.thebeachsideresident.com

October 2018 issue

Healthy Food

Pasta and chill

It is Friday! Although, I do have to be up at 7am tomorrow. Regardless, I am down to have an awesome hearty meal. My husband is taking our daughter to ballet so I can cook, otherwise I would probably order takeout or make something quick and lazy because my back hurts and I am exhausted. I have been thinking about making this all week. The time has come!

In one pan I am sautéeing portobello mushrooms with light olive oil, rosemary, balsamic and pepper. In the other pan I am cooking Gardein vegan “chicken” with turmeric, sage, shallots, garlic, pepper, lemon, oregano and himalayan salt. 


I tend to over season because I am making the sauce from scratch and want the flavors to get picked up after adding unsweetened almond milk.  Earth Balance butter, which is non dairy, is my favorite. The flavor is fucking amazing! My picky daughter loves it. Seriously, look how good the mushrooms look. If your mouth is not watering, please exit this page. You can put whatever you want in the sauce. Tomatoes, zucchini, basil, broccoli. Have fun! You don’t need me to hold your hand. 


I also added chopped spinach and (not pictured yet) sweet peas. I have no idea why but I love peas with my creamy pastas. Just do it.

Follow Your Heart makes the perfect dairy-free parmesan. I love adding lemon pepper and garlic to my “Alfredo sauce.” You will also need to thicken it up with Daiya mozzarella. This makes a rich and creamy sauce that will fucking knock you in bed with some cozy feels. 
Tonight, I am watching  the Netflix premiere of Lady Gaga’s documentary Five Foot Two, which allows us to peek behind the curtain of sweat and fame to see the reality of a young woman battling severe pain and fighting an autoimmune disease. I am so excited that someone with such power can raise awareness to invisible illnesses and chronic pain. It is about damn time. 
Anyway, back to food! I start my sauce by warming up the almond milk. I am not a traditional lady in the kitchen. I just eyeball it for the most part. I would guess I poured 3 cups and a big scoop of the dairy-free butter and you can add a scoop of dairy-free cream cheese. Keep in mind I am feeding an army and used two boxes of pasta. I seasoned the sauce, even though a lot of flavor will be picked up from everything we sautéed. Keep in mind we can always add more! I added rosemary, oregano, pepper, lemon pepper, parsley, turmeric, sage and garlic.


Once you heat it up you can add the entire container of the parmesan. I turned the other burners off and put everything to the side and start on the pasta. Cook the past of your choice as instructed. After it is ready, strain it and put it back in the pot and add all that good shit together, including the mozzarella and stir. After tasting, I decided it needed a hell of a lot more garlic. I thought I had minced but I tossed what we had after the hurricane. I always prefer fresh, of course, but be real… I am not a little farm girl picking my herbs. I am busy as fuck and forget things. 


We also made some bread to soak up all the deliciousness. Now I am signing off! It is time to get in bed and try not to drip food on our new comforter while watching Netflix. You know you do it too. 

Also, we need a new cookie sheet and are registered HERE! Gross! 

* Best served on paper plates to avoid more dishes

Health, Healthy Food

Nutrition In Healthcare 

Why do hospitals have prison grade nutrition for patients? Think about it. You are sick and vulnerable and trying to get healthy and they load you up with sugar, salts, preservatives and basically nothing of nutritional value. 


I am in the hospital today and have a dairy allergy and as usual get a tray full of dairy products. Sorry to be a pain, but most dairy gives me debilitating migraines with aura and a comatose crash for 3 hours. My body hates meat and makes my digestive system shut down. Sugar makes me sick and crash very hard and I already tend to run high on glucose levels. And coffee? I am here for tachycardia and arrhythmias so why would that even be a good idea? I also try to avoid gluten because it does not follow an anti inflammatory diet but I can’t imagine this hospital having those options. To most, I sound like a picky bitch. I have an autoimmune disease. I will have a flare up, tachycardia, migraines and nausea and joint pain. 

None of the food provided is nutritional and it is heartbreaking that sick people are not fed anything fresh, just boxed, frozen or canned garbage. I was asked if I wanted red jello for desert. How about fresh fruit? 

In all of the money made in healthcare, no one has ever decided to stand up and ask why we feed patients garbage? It is not even really a financial thing. I have mastered eating healthy on a budge and don’t spend any more than I would eating meat and dairy. It is this country’s lifestyle. We accept convenience over anything else. We are set in our ways. Everything they have told us must be true.