Etiqueta: healthy

eating, Food, Health, Lifestyle

Healthy Salmon Recipe – P 335

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Salmon Healthy

SALMON RECIPE

Salmon fillets are gently poached and served with a sauce of tarragon, parsley and Dijon mustard. Ready in a mere 20 minutes it’s a great, healthy, mid-week meal. Serve with crisp potatoes.

INGREDIENTS:

  1. Skinless fillets 2

  2. Tarragon 2 tbsp, chopped

  3. Flat-leaf parsley 2 tbsp, chopped

  4. 4.Dijon mustard 2 tsps

  5. White wine vinegar 2 tbsp

  6. Olive oil 2 tbsp

  7. Watercress or new potatoes to serve.

DIRECTIONS:

  1. Bring a shallow pan of water to a simmer. Drop in the fillets, put a lid on the pan and cook for 5-6 minutes.

  2. Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).

  3. Lift the fillets up and drain.

  4. Serve the cooked fish with potatoes, watercress and the sauce.

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Beauty, Fashion, Health

Activeats Makes Eating Healthy Easy, Fast and Convenient — simple Ula

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Have you ever had a chance to try healthy food delivery? Where the meals are already cooked and delivered to your door? Where you just need to choose and order your weekly meal sets? Activeats provides such service and I’ve had a pleasure to try it out, because as far as I am concerned, if you…

via Activeats Makes Eating Healthy Easy, Fast and Convenient — simple Ula

Beauty, Comida, Cooking, eating, Health

Yummy Avocado Roasted Chickpea Taco Salad Recipe for a Healthy Summer

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Summer is here with sunny weather, flowers, veggies, warm water in the pool. Time to collect our vegetables and enjoy them. I hope you like this recipe too!

INGREDIENTS:

For the Roasted Chickpeas:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 teaspoons fresh lime juice
  • 1 tablespoon olive oil

For the Cilantro Lime Vinaigrette:

  • 1 shallot, minced
  • 2 cups packed fresh cilantro leaves, stems removed
  • 1 large clove garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

For the Salad:

  • 4 corn tortillas
  • 1 tablespoon olive oil
  • Salt, to taste
  • 6 cups chopped Romaine lettuce
  • 1 cup chopped red cabbage
  • 1 cup grape tomatoes, cut in half
  • 1 cup fresh corn kernels
  • 1 large avocado, pit removed and sliced
  • 3 tablespoons fresh cilantro, chopped

DIRECTIONS:

  1. Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
  2. Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
  3. Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
  4. While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
  5. Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
  6. To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.

LINKS OF REFERENCE:

Dra Martha A  Castro Noriega

Original: Our Chicken is always open

Cooking, Food

2 Healthy Exotic Food Recipes for you to Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Healthy Exotic Food to satisfy the most demanding palate!

exotic healthy food dra martha andrea castro tijuana

healthy exotic food dra martha castro noriega tijuana

 

Spiced Pan-Roasted Chicken with Olives, Figs, Mint

 

INGREDIENTS

 

  • 1 whole chicken, cut up into 8 pieces
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235)
  • 1 cup (160 g) sliced shallots (about 2–3 medium)
  • 6 dried figs (like these), roughly chopped
  • 1 cup (135 g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme

 

INSTRUCTIONS

 

1. Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.

 

2. o the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.

 

3. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).

Healthy Exotic Food Recipe to cook Thai Curry Vegetable Soup

healthy exotic food dra martha castro tijuana

Ingredients

 
Serves 4
 
Produce
  • 1 bunch Baby bok choy
  • 1 Handful Cilantro, fresh
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1/2 Red onion
  • 1 Sweet potato (about 1 lb.), small
     
Canned Goods
  • 1 13 oz can Coconut milk
  • 2 tbsp Thai red curry paste
  • 4 cups Vegetable or chicken broth
     
Condiments
  • 1/2 tbsp Fish sauce
  • 1 Sriracha

 

Pasta & Grains
  • 3 1/2 oz Rice vermicelli noodles
     
Baking & Spices
  • 1/2 tbsp Brown sugar
     

Oils & Vinegars

  • 2 tbsp Neutral cooking oil

     

INSTRUCTIONS

 

  • Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

 

  • Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

 

  • Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.

 

  • While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.

 

  • Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.

 

  • To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

 

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