art-of-health:

Snack for a rainy afternoon of study physics and a drawing of architecture which must be finished. So I can not even go to the gym today. I’m tired of doing nothing, I need to exercise! School sucks.
A bowl of yellow melon, blueberries and raspberries topped with greek yogurt and organic blueberries jam without added sugars

art-of-health:

Snack for a rainy afternoon of study physics and a drawing of architecture which must be finished. So I can not even go to the gym today. I’m tired of doing nothing, I need to exercise! School sucks.

A bowl of yellow melon, blueberries and raspberries topped with greek yogurt and organic blueberries jam without added sugars

Stewed Okra!
This is not my recipe, but Im going to do my best to remember how she did it.
Simple enough!
1 Onion chopped up
1 clove of minced garlic
4 C. Chopped tomato
3-4 C. Chopped okra ( Bite size, dont cut them up too small. Or leave them whole. This is your life, OWN IT.)
Saute onions in a conservative amount of oil (As we want our recipes to remain healthy)
Add garlic to sautéed onions, bloom just for a few seconds( Garlic will burn, and then the taste will not be pleasant)
Add in fresh tomatoes, cut up for faster cooking.
As soon as the tomatoes have broken down into a saucey type situation, go ahead and throw in your okra that you have cut up into bite sized pieces. Or not, do what you want, I don’t mind!
Cook this together until the okra is soft and the tomato has reduced.

 *If for some reason, your tomatoes evaporate quickly and you find yourself with not enough cooking liquid, you can use chicken/veggie/beef stock or Just water will do. You might have to be more heavy handed with the seasonings at the end.
SEASON! With whatever you like. Salt and Pepper are my friends, but go Buckwild. You’re eating it, not me!

Stewed Okra!

This is not my recipe, but Im going to do my best to remember how she did it.

Simple enough!

1 Onion chopped up

1 clove of minced garlic

4 C. Chopped tomato

3-4 C. Chopped okra ( Bite size, dont cut them up too small. Or leave them whole. This is your life, OWN IT.)

Saute onions in a conservative amount of oil (As we want our recipes to remain healthy)

Add garlic to sautéed onions, bloom just for a few seconds( Garlic will burn, and then the taste will not be pleasant)

Add in fresh tomatoes, cut up for faster cooking.

As soon as the tomatoes have broken down into a saucey type situation, go ahead and throw in your okra that you have cut up into bite sized pieces. Or not, do what you want, I don’t mind!

Cook this together until the okra is soft and the tomato has reduced.

 *If for some reason, your tomatoes evaporate quickly and you find yourself with not enough cooking liquid, you can use chicken/veggie/beef stock or Just water will do. You might have to be more heavy handed with the seasonings at the end.

SEASON! With whatever you like. Salt and Pepper are my friends, but go Buckwild. You’re eating it, not me!

Cucumber, Red Onion and Tomato Salad
Self Explainatory:
Combine the three ingredients in the name of the recipe, then dress with your favorite vinaigrette. 
If you want to make one yourself, my favorite go to is this:
Balsamic Vinaigrette:
2 Tbls. Extra Virgin Olive Oil
6 Tbls. Balsamic Vinegar
2 Tbls. Dijon Mustard
2 Tbls. Finely Diced Shallot
1 Tbls. Olive juice (optional)
Salt and Pepper to taste.
Mind you, this is MY favorite as it applies to my taste buds and those of the people that I work for. Change it up.
Variations:
Citrus juices substitute for part of Balsamic
Add Fresh herbs
Try Different Oil or Vinegar
DONT PLAY VICTIM TO YOUR DRESSING. YOU OWN IT.

Cucumber, Red Onion and Tomato Salad

Self Explainatory:

Combine the three ingredients in the name of the recipe, then dress with your favorite vinaigrette. 

If you want to make one yourself, my favorite go to is this:

Balsamic Vinaigrette:

2 Tbls. Extra Virgin Olive Oil

6 Tbls. Balsamic Vinegar

2 Tbls. Dijon Mustard

2 Tbls. Finely Diced Shallot

1 Tbls. Olive juice (optional)

Salt and Pepper to taste.

Mind you, this is MY favorite as it applies to my taste buds and those of the people that I work for. Change it up.

Variations:

Citrus juices substitute for part of Balsamic

Add Fresh herbs

Try Different Oil or Vinegar

DONT PLAY VICTIM TO YOUR DRESSING. YOU OWN IT.

Stuffed baby quash gourds..
Stuffing:
Goat Cheese
Sauteed onion and bell peppers (Red and orange)
Arugula sauteed with onion and BP.
1 Egg as a binder
Mix all ingredient, stuff the little gourdypoo.
Bake at 350 until the squash turns tender.
Let cool for 10 min before you try to handle them (Because they have been in the oven for a while.)

Stuffed baby quash gourds..

Stuffing:

Goat Cheese

Sauteed onion and bell peppers (Red and orange)

Arugula sauteed with onion and BP.

1 Egg as a binder

Mix all ingredient, stuff the little gourdypoo.

Bake at 350 until the squash turns tender.

Let cool for 10 min before you try to handle them (Because they have been in the oven for a while.)

Sour Cream Panna Cotta with berry sauce.
Panna Cotta:
2 1/2 tsp. unflavored gelatin
1/4 C. water
1 1/4 C. evaporated fat-free skim milk
1/2 C. Powdered Sugar
2 C. Reduced Fat Sour Cream

Compote (Berry Sauce):
2 C. Frozen Blackberries, thawed and divided
1/4 C. Fruity dry Red Wine
3 Tbs. Granulated Sugar

Bloom Gelatin in 1/4 C. water for 10 minutes. Bring milk and powdered sugar to a boil in a sauce pan over medium heat. Remove from heat when boiling. Add gelatin to milk mixture, whisk until dissolved. Add Sour Cream until well combined. Divide evenly between 8 (6oz.) custard cups. *You can use muffin tins here if they are VERY CLEAN and NONSTICK. Cover and Refrigerate for 8 hours or overnight.
Place 1 C. blackberries, wine and sugar in food processor, process until smooth. Strain the mixture over a sauce pan to remove seeds and grit. Discard solids. Bring mixture to a boil over medium heat and cook for 1 min. Removed and add remaining cup of berries. Cool completely.
Loosen Custard with a knife, Invert into plate so to avoid breaking the Panna Cotta. Serve with compote.

1 Panna Cotta with 1/4 C. Compote
219 Calories
7.7g Fat
6.6g Protein
89 mg. Sodium

Sour Cream Panna Cotta with berry sauce.

Panna Cotta:

2 1/2 tsp. unflavored gelatin

1/4 C. water

1 1/4 C. evaporated fat-free skim milk

1/2 C. Powdered Sugar

2 C. Reduced Fat Sour Cream

Compote (Berry Sauce):

2 C. Frozen Blackberries, thawed and divided

1/4 C. Fruity dry Red Wine

3 Tbs. Granulated Sugar

Bloom Gelatin in 1/4 C. water for 10 minutes. Bring milk and powdered sugar to a boil in a sauce pan over medium heat. Remove from heat when boiling. Add gelatin to milk mixture, whisk until dissolved. Add Sour Cream until well combined. Divide evenly between 8 (6oz.) custard cups. *You can use muffin tins here if they are VERY CLEAN and NONSTICK. Cover and Refrigerate for 8 hours or overnight.

Place 1 C. blackberries, wine and sugar in food processor, process until smooth. Strain the mixture over a sauce pan to remove seeds and grit. Discard solids. Bring mixture to a boil over medium heat and cook for 1 min. Removed and add remaining cup of berries. Cool completely.

Loosen Custard with a knife, Invert into plate so to avoid breaking the Panna Cotta. Serve with compote.

1 Panna Cotta with 1/4 C. Compote

219 Calories

7.7g Fat

6.6g Protein

89 mg. Sodium