Panang

Posted on October 14, 2013 by Healthnut

Panang – Thai Red Curry

Serves 6

This is one of my all time favorite recipes. The fragrance that arises from the spices, the contrasting colors, and the rich texture of the coconut on the tongue provides a multi-sensory experience. This is my comfort food! The coconut red curry is a great base for any type of meat or fermented soy product you would like to throw in for protein. I like to make the coconut soup base and throw in meat as I need it, for example, a half cup of cooked frozen baby shrimp put on the bottom of a bowl, and then ladle hot Panang on top. The hot soup defrosts the shrimp in a flash. Or maybe, stir-fried chicken/beef, pot roast, or maybe oven roasted chicken thighs thrown in whole. Easy!

Authentic Thai seasoning is what makes the dish, Galangal, Kaffir Lime Leaves, and Red Curry Paste.

Like what you see? The full recipe is now only available in my New Era Healthy Eating Cookbook. Here is the link to check out the cookbook. Had you been an early subscriber, you would have received this recipe long ago when I was first developing it. Sign up and then you never miss out on exclusive recipes delivered directly to your email box, or private Q&A’s, giveaways, blog post notices, and more! There is no cost to join.

Salmon Omelet

Posted on August 11, 2013 by Healthnut

Salmon Omelet

Servings: 1 large omelet

Ingredients:

2 eggs

1 cup flaked leftover salmon

3-4 scallions diced (depends on size)

3 tblsp whipped cream cheese

15 capers (optional)

2 tblsp olive oil

Coarse ground pepper to taste

Directions:

Add olive oil and heat large non-stick skillet or omelet pan on high.

Sauté the scallions until aromatic and brightly colored and turn down to medium high heat.

While scallions are sautéing, whisk together the eggs and pepper until frothy. Slowly pour eggs over scallions to cover completely. Turn down to low heat. Distribute salmon evenly on one side of the egg mixture. Distribute cream cheese evenly over salmon. Sprinkle capers over mixture. With a spatula, lift the clean side of the egg mixture and fold over the filling. Turn the heat off and cover. Let steam for about 3-5 minutes. Serve hot.

Creamy Scrambled Eggs with Guacamole

Posted on July 29, 2013 by Healthnut

Scrambled Eggs Topped with Guacamole

Servings: 1 serving

Ingredients

2 eggs

2-3 scallions diced (depends on size)

Olive oil

Coarse ground pepper to taste

Tapatio salsa picante (optional)

Guacamole:

1 avocado

1/2 lemon juiced

Garlic powder lightly sprinkled (don’t use too much as it will overpower the delicate flavor of avocado)

Lightly salt

Directions:

Slice a ripe avocado in half and scoop into a bowl. Add the lemon juice, garlic powder, and salt. Mash together until creamy.

In a large bowl, whisk together the eggs and pepper. Heat 2 tablespoon of olive oil in a large non-stick sauté or omelet pan. Sauté the scallions until aromatic and brightly colored. Add the eggs and cook them over medium low heat, lightly folding them over almost until all the egg mixture is almost cooked but not quite – don’t overdo or they become tough – remove from heat immediately. Sprinkle with the Tapatio to taste and spoon guacamole over top. Serve hot.

Guacamole

Posted on July 29, 2013 by Healthnut

Usually people pour the kitchen sink into guacamole and the avocado flavor becomes lost. The traditional method doesn’t really require much except fresh lime or lemon juice, and it is a quick healthy alternative to americanized versions laden with sourcream. This is great with celery sticks, or on top of eggs, or in a salad.

Two servings

Ingredients:

1 avocado

1/2 lemon juiced

Garlic powder lightly sprinkled (don’t use too much as it will overpower the delicate flavor of avocado).

Lightly salt

Directions:

Slice a ripe avocado in half and scoop into a bowl. Add the lemon juice, garlic powder, and salt. Mash together until creamy.

New Era Healthyeating®

Recipes when you want healthy but LOVE food – Health and Wellness Topics

Panang

Salmon Omelet

Creamy Scrambled Eggs with Guacamole

Guacamole