Celestial Yoga and Fitness - Recipes for Healthy Meals | Rhode Island

Meatballs and zoodles

4/21/2021

2 lbs. turkey meat
1/2 onion chopped small
8 cloves of garlic chopped
Salt, pepper, parsley, thyme, oregano, Nooch it- big palmful of all
sprinkle of cayenne pepper
1 egg
2 tablespoons of gluten free panko bread crumbs
4 zucchini-made into noodles
Red sauce.....homemade or favorite jar
juice of one lemon
evoo

Meatballs:
Mix meat with all the spices, nooch it (dairy free parm cheese), 1 egg, panko bread crumbs and set aside.
Sauté onions and garlic and let cool before putting it in the mix.
While it cools make up the zoodles and set aside.
I have a great attachment for my mixer... but there are some nice counter top ones as well.

Put the onions and garlic in the mix and make some nice size meat balls. I got 18 from this batch. Next, put in the preheat oven of 400 degrees for 15 minutes or until at 165.

Once done set aside and let them rest. Heat up a cast iron skillet with evoo and put in the zoodles, add salt and pepper and parsley....once it releases it's water add the juice of one lemon. They will get tender in 5 minutes. Spoon out the noodles and meatballs with a scoop of sauce.

Grilled Weeknight Paella

4/19/2021

Dinner for 8
Parchment paper
foil
3 ears of corn
1/2 purple onion sliced thin
1 pint of grape tomatoes cut in half
2 pouches of Uncle Ben's Ready Rice, Spanish Style, 1/2 cup each (DO NOT COOK)
1 packet of Nature's promise Chicken Chorizo cut into 1/6 pieces
8 pieces of chicken thighs, trim the fat and salt and pepper
48 extra large frozen shrimp

Dressing ( I would use this dressing on just about anything....so good!)
1/2 cup of EVOO or grapeseed oil
juice of 1 lemon
salt and pepper
teaspoon of garlic powder, onion powder
tablespoon of parsley
pinch of saffron
sprinkle of cayenne pepper

Ok so here it is: Got this technique from Sunny Anderson on The Kitchen.... I added the chicken chorizo, chicken thighs, corn and a different dressing. This is definitely a be your own chef type of thing. Below is the ratio of what I put in mine...you can certainly add more or less. The important part is the frozen shrimp to allow for a slow steaming to happen and all over even cooking. Put grill on 375 and cook the pouches for 20 to 25 minutes.
Set up and assembly line of foil and parchment paper on top.
1) Tomatoes and onion
2) 1/2 cup of rice (do not cook, just open the pouch and put on top of veggies)
3) 6 pieces of frozen shrimp
4) 1 piece of chicken
5) 1 piece of corn
6) 4 pieces of chicken chorizo
7) drizzle the dressing on top

Chicken with apple and bacon-Great week night meal!

12/30/2020

2 pounds of chicken 4-6 pieces
8 slices of bacon chopped
2 fuji apple slices thin, in 16th
¾ of chicken stock
¼ cup of apple cider vinegar
salt and pepper
Cayenne pepper
1 large or 2 small shallots
Evoo
Cashew nut butter 3 tablespoons
¼ cup Almond milk
1 to 1 flour to dredge the chicken

Pat the chicken dry and season with salt and pepper and cayenne. Place in the chicken and coat in the flour. Shake off the extra and set aside. Heat up a cast iron skillet with evoo and render the bacon fat. Once done pull off to the side and drain all but 1 tablespoon of the bacon fat and add in a tablespoon of the cashew nut butter. Add in the apples and coat well. Saute until soft and then again put off to the side. Add in another tablespoon of butter and saute the shallots, once soft add in the apple cider vinegar and chicken stock, add in a bit of salt and pepper and if you want a tablespoon of dijon mustard. Whisk well, then finally add in the almond milk and last tablespoon of butter. Stir and add in the apples and chicken. Set the heat on low and let everything simmer together and just before serving sprinkle with bacon. The sauce should thicken and reduce. YUM!
This recipe was inspired by “The Complete One Pot” I took the idea of Apples and Chicken, took out the milk product, substituted non-dairy product, added in the bacon (but that was necessary to add) and added in the shallots and mustard.
Like I said before reading recipes doesn’t just inspire you to try new foods but it will often remind you of perfect pairs like apples and chicken...it’s up to you to be your own chief and add the icing on the cake….BACON!

Sorry for the terrible picture....I was too hungry to try again!

Chicken with pancetta, new potatoes and green olives- Great for Sunday Dinner

12/30/2020

2 pounds of chicken 6-8 pieces of boneless chicken thighs
1 15 ounce container of chopped pancetta
Two pounds of multi-colored new potatoes
¼ cup of chopped green olives ( olives not your thing...add a tablespoon of capers instead)
6 cloves of crushed garlic
½ cup of chicken stock
Juice of one lemon
Dijon mustard slurry: see below

Prep chicken: Pat dry and salt and pepper and a bit of cayenne pepper.

Prep potatoes: Now I was lucky I had two pounds of leftover already made potatoes from Christmas. This is what I did:

Par boil the potatoes in salted water. While the potatoes are boiling preheat the oven to 425. Once boiled, drain and put back in the pot. Salt and pepper and add a bit of cayenne pepper. Then make a Dijon mustard slurry. 3 tablespoons of mustard, 1 tablespoon of apple cider vinegar and then drizzle evoo while whisking until all the ingredients are a nice and smooth coat then warm potato and put them in the oven for 45 minute to 1 hour. This is well worth the effort!

Once the potatoes are cooked the rest of this goes quick.
In a cast iron skillet sauté the pancetta with evoo until the fat is rendered and pull off to the side. Then take the chicken and cook skin side down until brown and then flip. In the pan juice the lemon and stock and deglaze the pan add in the crushed garlic. Put the potatoes back in and the chicken and finish with the olives or capers. Continue to cook on the stove top or even the oven. The stock will begin to thicken slightly and the flavors will melt together. So good. This meal was inspired by a new cook book, “The complete One Pot.” I changed out a bit, added in the pancetta and my recipe for the best new potatoes. What I love about reading recipes is how you can take the base idea, chicken and salty olives and make it pop with your own ideas. New to cooking I highly recommend this book!

Turkey meatball and escarole soup

12/30/2020

2 pounds of ground turkey
1 head of escarole
1 large onion
1 small red pepper
½ cup of gluten free bread crumbs
Nooch it Parmesan cheese
Lots of seasoning: Oregano, garlic powder, onion powder, salt and pepper, parsley and
Just a pinch of crushed red pepper
2 eggs
Juice of 1 lemon
6 cloves garlic chopped
1 15 ounce can of white beans
1 32 ounce container of low sodium chicken stock or broth
EVOO
Begin by making the meatballs. This is a labor of love. The meatballs need to be small so I use a tablespoon of the meatball mix and then I roll so that I can keep them uniform size.
The Mix: in a large mixing bowl add the two pounds of ground turkey. (you can certainly use a tri-blend mix of pork, beef and veil). Add ¼ cup of bread crumbs, a healthy palmful of all the spices above EXCEPT the red pepper flake, just a pinch will do, both eggs and a ½ palmful of Nooch it or real parm cheese. While rolling preheat the oven to 400 degrees. You can make the meatballs ahead of time and let them rest. They will take about 15 minutes. (Temp 165)
While they are cooking, chop up the escarole, onions and peppers.
In a dutch oven, put in a bit of EVOO and begin to saute the onions and peppers and fresh garlic. Once they release their water, salt and pepper the veggies and add in the escarole. Mix carefully and wilt. Juice the lemon and add a bit more salt and pepper then pour in the can of rinsed white beans, stir carefully because you don’t want to crush the beans. Then add the meatballs and the chicken stock. You may not need both containers, depending on how much you like broth.
Cook for 30 to 45 minutes on low. This soup is even better the next day!

Chicken Parm----Dairy free...or not

12/30/2020

Chicken Parm----Dairy free...or not
1 ½ pounds of Chicken 4-6 pieces, pounded out between a layer of plastic wrap
Breading:
12-15 ounces of panko gluten free bread crumbs
1 cup of 1 to 1 gluten free flour
½ cup of finely ground almond flour
2 or 3 large eggs whisked with a tablespoon of dijon mustard, the juice of ½ lemon and ½ cup of egg whites. If you have really large eggs you only need two.
Sliced almond milk mozzarella cheese (or sliced cow milk cheese)
1 32 ounce can of Cento whole tomatoes

Homemade tomato sauce: Prepare sauce: Open the can of whole tomatoes and place into a small saucepan. Add salt and pepper, palmful of oregano and parsley(half of the amount above) and a pinch of crushed red pepper. Keep this going on a low simmer. You can add ½ cup of chicken stock if you want but it is not necessary. Once it starts to bubble, reduce and crush the tomatoes with a potato masher.

(Grapeseed oil if you are not going to use the air fryer and you are going to flash fry and then bake)

After you pound out the chicken dry and season with salt and pepper and a bit of cayenne and set aside.

Create an assembly line of the flour, egg and breadcrumbs. Season each flat dish with salt and pepper, parsley, oregano, garlic powder and onion powder. About a ½ tablespoon in each dish of each spice…..THIS STEP IS VERY IMPORTANT. You need to season every step. If you are using an oven preheat to 400 degrees. Prep your oil in the cast iron skillet about a ¼ inch in the pan of oil If you are using an air fryer plug it in…..lol

With one hand, pick up the chicken (I never use tongs but if you don’t like to touch raw food I get it)
Dredge in the flour first and shake off the extra, then dip in the egg and finally coat in the bread crumbs. Place the chicken on a parchment paper lined cookie sheet. Once all the chicken is breaded coat the bottom of the cast iron skillet with grapeseed oil. I like grapeseed oil because it has a high smoke point and gives a mild flavor. Make sure that the oil is hot before you put in the chicken or the breading will soak up the oil and you will be left with soggy chicken. Once each piece is fried and on the cookie sheet coat with sauce and the cheese. Place in the oven for 30 minute (160 degrees) and then let it rest 10 minutes before serving.

If you are using an air fryer, set the timer to chicken and place the thermometer inside the chicken. Wait to add the sauce and chicken until the end or you will have evaporated sauce and dehydrated cheese.

Serve with bread, salad, pasta or all three. Option to add parmesan cheese or Nooch it!

Chicken bean and kale soup This is a family favorite!

12/30/2020

1 ½ pounds of chicken cut in cubes
1 pound of sausage (optional)
1 15 ounce can of white beans
1 large onion chopped
1 large head of kale chopped
salt and pepper
Palmful of nutmeg
cayenne pepper
2, 32 ounce containers of Chicken Stock low sodium

Take the skin off 5 links of mild or hot sausage and brown in a dutch oven with evoo covering the bottom of the pan slightly. Just enough for the sausage to release its own oils. Once done take out of the pan and put aside. Depending on how you like your sausage I keep them in small chunks. Next, take the chicken that is seasoned with salt and pepper and cayenne and brown nicely. You don’t have to cook it all the way through because it will finish in the soup. Once brown take out again and set aside. Put more oil in the pan and begin to saute the onions on med low. You don’t want them to burn. Occasionally, I will add 3 or 4 cloves of chopped garlic. Once the water is released, put the kale in and stir gently so they don’t fall out of the pan. Salt and pepper and give a good palmful of the nutmeg here. Once it starts to wilt add in the rinsed white beans. Be careful not to crush the beans as you are mixing all the kale and onions together. Finally, add in the sausage and chicken again with at least 2 32 ounce containers of low sodium chicken broth or stock. Let that simmer for 30-45 minutes so all the flavors marry. Other things I have done over the years is squeezed the juice of one lemon to deglaze the pan from the chicken. This is a very filling and nutritious soup!

December 30th, 2020

12/30/2020

Butternut squash with crispy bacon
20 ounces of chopped butternut squash
2 apples of choice chopped
1 large onion chopped into small pieces
6 large carrots chopped
2-4 sweet potatoes chopped (depending on size) Evoo
Chicken stock
cayenne pepper, salt and pepper to taste
Bacon 1 pound

Depending on time I will prepare the seasoned veggies, salt, pepper and cayenne, either by putting them in the oven to roast for 40 minute on 425 or put them directly in a crockpot on high for 4 hours. If I roast I will still take the veggies and put them in a crockpot on high for 4 hours. Roasting the veggies first gives it a nice smokey flavor. Just before serving I will take the immersion blender and blend the vegetables smooth. Use the chicken stock to even out the thickness of the vegetables.
Meanwhile…..bake up so nice bacon to serve alongside. Other side options are homemade breaded chicken tenders or grilled cheese.

Chicken and Rice: One pot wonder

12/30/2020

5 ounces of chopped pancetta
8 piece of boneless chicken thighs (chicken breast works too)
1 ½ cup of rice
1 chopped onion, red pepper, yellow pepper
1 ½ cup of chicken stock
Juice of 1 lemon EVOO

Preheat oven to 425 degrees Render down the fat of the pancetta. Watch carefully and because it will smoke a lot if it gets too hot. Remove the pancetta and add two turns of the pan with evoo. Place the seasoned salt and pepper chicken, skin side down. Brown the chicken on both sides and put off to the side. Then place the vegetables in the crockpot, add a little more evoo and after the vegetables begin to soften, squeeze the juice of the lemon and deglaze the pan scraping all the little bits on the bottom of the pan.
Add the rice to the vegetables, stir it around and then add the chicken stock. Stir well. Finally add the chicken and pancetta back in and place the dutch oven in the 425 degree oven for 30 to 45 minutes. You want the rice to be fully cooked and the chicken stock absorbed into the rice and chicken. If you feel the rice is dry add a little more chicken stock.
This is an easy weeknight meal that can be done start to finish in 60 minutes

Eggplant Parmesan Roll Ups: Inspired by Nana

12/30/2020

Slice 12 pieces of eggplant thinly with skin on
1 large can of whole tomatoes
2 Tablespoon of Oregano, parsley Salt and pepper Pinch of crushed red pepper
8 ounce of Kite Hills ricotta cheese,
almond milk mozzarella cheese, shred the 8 ounce block (If you are not lactose intolerant or milk allergy like me you can use cow milk products of choice
1 egg
3 tablespoons of Nooch It (vegan parmesan cheese)

Slice eggplant thinly and place on a paper towel to dry. Sprinkle lightly with salt for about 15 minutes. Preheat the oven to 400 degrees. Prepare sauce: Open the can of whole tomatoes and place into a small saucepan. Add salt and pepper, palmful of oregano and parsley(half of the amount above) and a pinch of crushed red pepper. Keep this going on a low simmer. You can add ½ cup of chicken stock if you want but it is not necessary. Once it starts to bubble, reduce and crush the tomatoes with a potato masher. Roast the eggplant so it softens and becomes pliable. DO NOt OVER COOK. This will only take 10 to 15 minutes. Take it out and allow it to cool. Mix all 8 ounces of ricotta, 1 egg, a big handful of mozzarella, 1 tablespoons of nooch it, salt, pepper, parsley, oregano, and another pinch of crushed red pepper.
In an oven safe dish spoon out the tomato sauce to coat the bottom. Then take a spoonful of cheese mix in a nice flat layer on the eggplant. Roll it on up and place in the dish. Once all 3 are done add mozzarella, more sauce, more mozzarella and then nooch it cheese.
Bake in a 400 degree oven for about 30-35 minutes, until the cheese is melted and the sauce is bubbling!