This week has been so busy for me, so I haven’t had time to do very much cooking However, I have an excited giveaway for you guys!! My San Francisco Kitchen has partnered up with CHOBANI to give one lucky reader an assorted case of 6-oz Greek yogurt flavors! There are many ways to enter using the Rafflecopter widget below, and the giveaway will be open for 1.5 weeks. You can enter daily by tweeting about the giveaway – remember, the more entries you get, the bigger chance you have at winning some delicious yogurts! Continue reading
The other night after work, Fabi brought me home a HUGE pack of fresh organic strawberries he picked up on his way home. I have mentioned on here a million times that strawberries are my favorite fruit, so I was ecstatic to see a huge box of fresh strawberries come through the door! After a few days, I realized the box was a little too big for the two of us to finish within a few days before they go bad, so it became a challenge to find ways to use them up towards the end. Today I used some to make this fresh strawberry orange smoothie. This smoothie recipe reminds me of this smoothie place in the mall we had growing up, and my mom, brother and I would always get a strawberry smoothie. I could always tell there was oranges inside, and I loved the taste. They are so good! This strawberry orange smoothie is the perfect breakfast to start your day, since it is light and won’t weigh you down and make you sluggish.
- ½ cup plain, non-fat Greek yogurt
- ¼ cup organic soy milk
- ¼ cup orange juice
- ½ cup fresh organic strawberries, hulled
- ½ cup frozen organic strawberries
- ½ orange, peeled
- 1 tsp honey
- Place all ingredients in a blender and blend until everything is chopped up and smooth.
Did you know that April is national soy foods month (http://bit.ly/13Vm8jV)? I recently started incorporating more soy products into my diet since I went more vegetarian (not fully there yet…). I still LOVE the texture of Greek yogurt in my smoothies, so I haven’t completely let that go yet. Instead of using milk, I use soy milk now. Soy foods are packed with protein and fiber, and are a tasty way to reduce calories, saturated fat and maintain a healthy weight. Many soy products like veggie burgers cook and thaw faster than traditional meat sources so that means more time and convenience—who couldn’t use more of both?
If you want to learn more about soy foods, here is a message from SANA:
The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!
This sponsorship is brought to you by the Soyfoods Association who we have partnered with for this promotion.
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Why do I love these strawberry banana muffins so much? 1) I love strawberries – they are my absolute favorite fruit! 2) They are organic 3) They are low-fat 4) Dare I say, they are healthy! You heard me correctly…there is absolutely NO BUTTER or OIL in these muffins. Each bite is packed with juicy strawberries and these muffins are very moist due to the banana and applesauce substitution. I also added some whole wheat flour in place of all-purpose flour, and could not taste it at all. They are very easy to make – just toss all of the ingredients in your blender and pour the batter into the muffin liners. You can add chocolate chips, nuts, or shredded coconut for variations of this recipe. I only made six strawberry banana muffins with this recipe, but you can double or triple it to make more. Oh, and these are the perfect on-the-go breakfast! Keep them in the refrigerator and heat them up before serving again (I prefer them warm instead of room temperature/chilled).
Today I got home from the hospital feeling tired, but was somehow drawn to the kitchen with an itch to bake something. Does that ever happen to you? No matter how tired I am after a day of work, I always enjoy baking something yummy! Or maybe I was just craving the end result
- 1 ripe banana
- 1 egg
- ¼ cup plain non-fat Greek yogurt
- 2 tbsp unsweetened applesauce
- ¼ cup whole wheat flour
- ½ cup and 2 tbsp all-purpose flour
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup chopped fresh organic strawberries
- Preheat oven to 375 degrees F.
- Line a muffin pan with 6 paper liners, or grease with cooking spray.
- Add all ingredients EXCEPT THE STRAWBERRIES to a blender and blend until batter is smooth and all ingredients are well combined (a few minutes).
- Add chopped strawberries (and chocolate chips or nuts if desired) and stir with a spoon.
- Pour batter into each liner until ¾ full.
- Bake for 20-25 minutes, until tops are golden brown and a toothpick comes out clean after piercing the center.
- NOTE: Double the recipe for make one dozen
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Did you have a nice weekend? I had a relaxing Sunday, and even though the weather was gloomy all weekend in San Francisco, I didn’t mind. I caught up on all of my chores (laundry, cleaning, etc.), so the weekend went by fast for me! It was so nice to have a day where I didn’t have any deadlines to meet or work to do. I realized how sad it was that I felt so happy about this, and how long it has been since I have had a real day off all to myself!
Since I had the time, for lunch I wanted to try a new recipe…red lentil chicken stew. Stews are my absolute favorite comfort foods, especially on cold days like today. It was like heaven biting into tender pieces of chicken covered in a variety of spices, and the soft lentils mixed with juicy tomatoes and onions. I haven’t been so excited about a recipe turning out so delicious in a long time! This red lentil chicken stew recipe is definitely going on my “week night dinners” list. It is so flavorful!
Although it seems like it takes a long time to cook, most of the time is waiting for the stew to simmer in the oven for an hour and a half (your house will smell amazing!). The preparation is actually really easy.
- ¼ cup olive oil
- 2 boneless, skinless, organic free-range chicken breasts
- 3 garlic cloves, minced
- 1 tbsp ground cumin
- ¼ tsp cayenne pepper
- 1 tbsp sweet paprika
- ½ tbsp cinnamon
- ½ onion, finely diced
- ⅓ cup split red lentils
- 1 cup chopped organic cherry tomatoes
- 4 cups chicken stock
- ¼ cup chopped dried apricots or mango
- ¼ cup freshly chopped cilantro
- Preheat oven to 320 degrees F.
- Slice each chicken breast in half, yielding four strips.
- Coat the chicken in olive oil and cumin, cayenne pepper, and paprika.
- Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side).
- Remove and set aside.
- Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes.
- Add cinnamon, lentils, chicken stock, tomatoes and dried apricots and bring to a boil.
- Add the chicken breasts on top, cover, and place in the oven.
- Bake for 1 hour and 15 minutes.
- Serve over jasmine rice and garnish with fresh cilantro.
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It’s here! Today is the release date for my Skinny Mini Desserts recipe book! Over the past several months, I have been putting together a recipe book designed for dessert lovers who strive for a healthy lifestyle. Having a sweet tooth and trying to stay fit and healthy can be a challenge. For me, it is a perpetual battle between eating healthy and craving sweets. I wanted to write a recipe book that offered a solution to this problem, by creating healthy desserts and smaller, individual portions. Desserts should not be something that provokes feelings of guilt and regret, but rather something to be enjoyed in life!
At this time, you can purchase Skinny Mini Desserts in eBook format (PDF) or paperback.
- 30 low-fat, low-calorie, tasty miniature dessert recipes
- 20 exclusive recipes + 10 My San Francisco Kitchen favorites
- 74 page, PDF eBook format or paperback
- Great looking desserts made easy
- Fun party recipes
- High resolution photos and step-by-step instructions for each recipe
- Detailed nutritional facts for each recipe
- Tips on how to make your favorite dessert recipes less fattening, while still tasting great
Inside you will find 30 recipes that use healthy ingredients and substitutions for unhealthy ones (i.e., butter), while still tasting like true desserts. No artificial sweeteners are used in any of the recipes. All of the dessert recipes are “mini,” based on the idea that eating smaller portions can help you to achieve a lower daily calorie intake. You can have your cake and eat it too, while being skinny!
This eBook is optimized for use on iPad for easy use in the kitchen. Instantly downloads to your device.
For a limited time only, buy Skinny Mini Desserts for $6.95 during the Friends & Family Launch Sale!
Every day, thousands of children die from preventable causes, such as malnutrition and unsanitary drinking water. 10% of all earnings from this book will be donated to UNICEF Horn of Africa Relief. Thank you for your support.
Thank you for your interest in my recipe book, and I hope you enjoy making (and eating!) these little desserts as much as I do.