BeautiFULL Food

July 20, 2018
Welcome to BeautiFULL Food
To start I will be giving you photos of my food and even beverage obsessions from my Instagram Stories. This page will also feature restaurant reviews.

Did someone say Taco Tuesday? No, but I did hear someone say that they are looking to slim down and get the digestive system flowing with more fruit and veggies and less meat. I got you covered!

Grilled Veggies
Serves 3
vegetarian

1/2lb sweet yellow, red and orange peppers
1/2 sweet yellow onion
2 vine tomato
1 large portabella mushroom top
1/4 of fresh pineapple sliced into 1/2 inch vertical slices
1/2 lime sliced
1 zucchini cut into 1/2 inch vertical slices
salt and pepper to taste
drizzle of olive oil

Prep
Set aside a medium size bowl for the vegetables that you will be grilling. On top of a cutting board, slice all the veggies, pineapple and lime vertically to 1/2 inch thick pieces tossing them all into the bowl after they have been cut. Lightly drizzle 1/2 tablespoon of olive oil on vegetables, sprinkle with pepper and squeeze 2 of the lime on top. Mix it thoroughly.

Directions
grilled vegetables

Turn the stove on to medium high setting and sit the stove top grill on top of eye so it heats to the setting. Once it has heated, start by placing the sweet peppers on the top of the grill first since they take the longest to cook. Once they have gotten grill marks on one side then the rest of the vegetables and reduce heat to a medium setting. Flip vegetables over until you see a nice dark brown grill markings on each side. Remove them from the heat and place them on a plate. Continue this until all of the vegetables are grilled. Eat as is because they are yummy or pair with a protein. You can add salt to taste.

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Detox Breakfast Smoothie
Serves 1
detox smoothie

1 banana

1 bunch of baby spinach
1 small bubble gum size fresh ginger sliced
2 tablespoons of shaved/ slivered carrots
1 mango peeled and slice
*Optional add 1/4 cup of vanilla yogurt*

Directions

Place spinach, carrots and ginger in blender and blend on medium for 1 minute. While that blends peel the mango skin off and then slice the mango off of the seed then put in blender. Blend for another minute. Add the banana and blend for another minute. Add a splash of sweetened almond milk or add 1/4 cup of vanilla yogurt (which makes it creamier) and 2 ice cubes. Blend until smooth. Pour into cup and enjoy. This is a great detox tea but make sure that you are drinking it within close quarters to a restroom.


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***
Vegetable and Shrimp Blend
Serves 1
vegetarian food

1/2 bunch chopped asparagus
1/4 chopped small red onion
1/4 chopped small yellow onion
1/4 cup sliced horizontal baby carrots
4 baby sweet peppers sliced
1/2 lbs precooked jumbo shrimp
*Optional saute on medium high heat with 1 tablespoon of butter of olive oil. Add one tablespoon of soy sauce*

This is by far the most easiest recipe and meal that you will every have. All of the vegetables you can eat raw however if you are one to not enjoy raw vegetables I have you covered.

Directions

Heat pan on stove top and add one tablespoon of butter or olive oil. Add in all sliced vegetable and gradually toss until the vegetables start to become a little darker in color. Continue tossing in pan for about 5 minutes then add one tablespoon of soy sauce. Remove vegetables from pan and serve alongside the precooked jumbo shrimp. Enjoy:-)


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***
Chicken & Potato Tika Masala
Serves 3
tika masala


Ingredients


1 small onion chopped

2 garlic clothes chopped
2 chopped white potatoes
1 bunch dried cilantro
4 chicken legs cleaned and lightly salted
1/4 cup water
1 jar Tika Masala sauce
1 tablespoon coconut oil
Cook white rice or Jasmine long grain rice
*Optional Salt, pepper and cayenne pepper for taste*

Directions
In a medium size cooking pot add 1 tablespoon of coconut oil followed by the onions and sauté on medium heat. Add chicken legs and continue to sauté the onion for a few minutes so the chicken starts to get a golden color. Add garlic and the potatoes. Continue to sauté for a few minutes then add the cilantro. Add A dash of salt, black pepper and cayenne pepper.
tika masalatika masala

Add 1/4 cup of water and bring to a boil while stirring for 3 minutes. Put lid over the pot, reduce heat to medium low and simmer for 15 minutes and stir occasionally. Add the jar of Tika Masala sauce and simmer until the meat starts to fall of the chicken bone. Serve on a bed of rice. Add salt and pepper for taste.

Enjoy:-)

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Vegetarian Zucchini Enchiladas
Serves 3
zucchini enchiladas
Ingredients
2 fresh zucchinis peeled
1/4 chopped onion
1/2 cup canned corn
1 cup black beans (canned or fresh)
2 garlic cloves minced
1 can enchilada sauce
1 lime
1 tablespoon chili powder
1 tablespoon cumin
1/4 cup cheese
Dash of black pepper
Olive oil or coconut oil
Optional. Flour tortillas

Directions

Filling
zucchini enchiladas
For filling place a tablespoon of olive oil or either coconut oil in a skillet and sat aside. Chop onion and mince garlic then place in the pan and saute the mixture on medium heat until golden. Next add corn, black beans, cumin, chili powder and a dash of black pepper. Stir for 5 minutes or until it starts to simmer then add 2/3 of the canned enchilada sauce. Roll the lime on a cutting board so the juices come to the center, then cut in half and squeeze the juice into the mixture. Reduce the heat to low, cover and simmer for an additional 5 minutes. The goal is to get all the flavors blended together.

Zucchini Strips

On a cutting board cut off the ends of the zucchini and toss out. With a potato peeler start to peel horizontally until it creates long, thin pieces. Once you have pealed both sat aside then proceed to turn off the stove and remove the mixture from the direct heat.
zucchini enchiladas

Roll Up

In a baking pan lightly grease the pan with either coconut oil or olive oil so the enchiladas will not stick. On a the cutting board lay out 3-4 pieces of the zucchini strips (depending on the size) and spoon in the mixture then roll up and carefully place inside the baking pan. It is a bit slippery at tricky at first but you got it. Once you have filled the entire pan spoon the remainder of the enchilada sauce onto the enchiladas, sprinkle on a nice amount of cheddar cheese then bake in oven for 15 minutes or until the cheese has melted. Remove from oven, allow it to settle for 5 minutes then either eat alone or place 2 of the enchiladas into one flour tortilla. This dish serves 3.
vegetarian

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Grilled Steak Marinated in Chimichurri Sauce
Tacos Tuesday Is Everyday!
Serves 3


chimichurri taco tuesday
Ingredients
½ cup dry red wine (merlot)
1 teaspoon apple cider vinegar
3 garlic cloves, thinly chopped or minced
¼ medium yellow onion
1 tablespoon fresh oregano
chimichurri steak taco tuesday
1 tablespoon fresh parsley
½ cup minced fresh cilantro
½ serrano pepper sliced remove seeds
½ cup olive oil or coconut oil
2 teaspoons sea salt
1 tablespoon black pepper
½  of a lime squeezed
3lbs of flank or skirt steak


Prep
Rinse steak place in 9x13 glass baking pan (make sure this baking pan has a lid). Cut/chop yellow onion, cilantro, oregano, garlic cloves, serrano pepper and place them in a mixing bowl.
Combine oil, lime juice, salt, pepper, apple cider vinegar and red wine to the mixing bowl and whisk until the ingredients look paired together. Pour on top of steak and make sure it is thoroughly saturated with the marinade. Don’t worry, You will remove the meat and use the marinade for a sauce.
Cover and marinate for 2 hours or overnight.


Directions
Heat grill pan or prep wood burning/charcoal grill. Remove meat from marinade and place on a plate and sat the marinade aside with the lid back on.
Start to grill meat and paint or spoon on additional sauce on each side until you see grill marks on both sides.
Remove from grill and place on wood cutting board. Let the meat rest for 5 minutes so the juices can return. Slice on a diagonal. Serve on top of rice or place in a taco shell for Taco Tuesday!
Optional, simmer the remaining marinade on high to medium heat to bring the flavor back together, and pour on top on the steak.

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Steel Cut Oatmeal with Fresh Bananas, Blueberries and Brown Sugar
Serves 2

The best thing about breakfast is that it is super easy! 

Ingredients 
3 cups steel cut oatmeal 
1 banana sliced
1 cup blueberries 
4 tablespoons brown sugar
Directions
Boil 5 cups of water, add 3 cups of oatmeal once it gets to a boil. Stir the mixture then turn heat to low and place a lid on top. Slice banana into slices and set aside. Cleanse blueberries and sat aside. Oatmeal cooks very quick so keep an eye on it. Once the water has evaporated, distribute equally in 2 bowls, add 2 tablespoons to each, banana slices and blueberries. Enjoy. It's healthy and feeling when paired with 2 boiled eggs.
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Red Snapper with Carrots and Peas Creamy Risotto


Traveling has it's perks but traveling and tasting the cuisine with amazing people is even better.


This weekend I was lucky and so happy to visit Fort Lauderdale, Florida (goodness, I really miss living in Florida [at times] ). During the trip, we took another mini road trip to Hollywood's North Beach to explore the beach, the sand and to enjoy what had become sunny weather after a stormy afternoon. Admiring the scene of tourists riding bikes, new and restored hotels along with amazing ocean front properties our laughter, conversation, my window shopping and weak bladder lead to a quick stop to the restrooms of coincidentally the Margaritaville Beach Resort & Hotel. Greeted with excellent hospitality, a view of the chefs cooking, we sat down silently anxious to discover what we were in for.


What's was on the menu that encouraged me to blog about this dish? Well, hello, look at it.
red snapper risotto


Me being me I wanted to be the opposite with my food selection that evening. I knew I wanted seafood and vegetables however there was so much to choose from I didn't want to take too much time. Quickly skimming through the menu, I found what I wanted. The Fresh Catch of the Day. It was the most obvious selection but I needed more details about the dish. Moments later the server came to our table and explained what exactly it included... red snapper, peas and carrots. Correcting herself she enunciated that it was a fillet of fresh red snapper pan grilled and sauteed in a olive oil and lemon blend served on top of a bed of peas and carrots creamy risotto. Now that sounded awesome!


Receiving the dish and seeing how beautifully it was placed together, I was beyond happy to consume all of it.


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Tomato and Avocado Salad
Serves 2


Ingredients
1 pint cherry tomato
1 avocado
2 tablespoons of fresh lime juice
dash of garlic salt
dash of pepper


Directions
Remove pit and skin from avocado and slice into 1/4 inch pieces. Cut cherry tomatoes into halves. Squeeze 2 tablespoons of lime juice onto avocado and tomatoes. Add a dash of pepper and a dash of garlic salt. Toss and sit aside for 5 minutes. Serve as an appetizer or snack.

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***

Guest Blogger Armelle
Hi, I am Armelle, a wife and mother of three adorable kids. I am also a certified professional project manager, recipe developer, and food photographer. I love spending time in the kitchen with my family and cooking delicious meals with a West African twist. I constantly try to explore healthy and creative ways to enhance my relationship with food and I believe in spreading love, laughter, unforgettable beauty and magical moments when enjoying great foods with friends and family.
On my website http://www.Savourous.com I share quick and easy recipes made mostly from fresh and raw ingredients. Today, I am sharing my way of making fried beans cake called Gaou, Gawu, Niebe or Ankara. It is a very popular west African treat made with beans that my kids love so much. This dish can also be found in Brazil and Haiti.
beans beignets


Beans Beignets (also called Gaou, Gawu, Niebe or Ankara)
Ingredients
1lb of dry black eyed-peas
1 large onion
½ tsp of red pepper powder
Salt (to taste)
Pinch of black pepper
Coconut oil for deep frying
Optional A pinch of MSG - free bouillon


Directions
  1. Soak peas overnight in lots of water
  2. Drain. Do not attempt to remove the skin, as the whole bean is healthier
  3. In a food processor, puree the soaked peas, onion and hot pepper to the paste
  4. Transfer the mixture in a mixing bowl add black pepper and salt to taste.
  5. Whip the mixture for about 3 minutes
  6. Heat coconut oil in a deep fryer
  7. Scoop one tablespoon of the batter and drop into the hot coconut oil. Repeat until there is no more batter.
  8. Fry until golden brown
  9. Remove and serve warm
Can be eaten as is, with porridge (for example oatmeal porridge), or serve with a hot dipping sauce.
Thank you and please subscribe to https://www.savourous.com/

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***

Southern Flavored Bourbon Steak and Sweet Peppers
Serves 3
steak and vegetables

The summer has some of the great dishes in my opinion. I love that we can still have steak and not feel like we are so stuffed during the day that we cannot move. About a week after I got back from volunteer/ work / vacation trip I found myself still wanting to have a the bold flavors of the south. Here's what I came up with. Oh and by the way this dish doesn't include carbs but you are more than welcome to add them to it.


Ingredients
1 lb of tri-colored sweet peppers
½ medium sized red onion
4 individual pieces of 1-¾ inch thick flank steak
2 tablespoons of vegetable or olive oil
3 tablespoons of McCormick Brown Sugar Bourbon seasoning
1 tablespoon of garlic powder
½ tablespoon of cayenne pepper
1 teaspoon of salt / pepper blend


Directions
Set aside a medium to large size ceramic or glass baking pan that has a lid. Rinse sweet peppers and place in baking pan. On a cutting board slice onion into ½ inch vertical pieces and place in baking pan. Rinse steak and graze each side with vertical ¼ inch deep slices so the steak will pick up all the flavors. Add dry seasonings and vegetable oil and hand mix everything. Add a lid and marinate for 2-3 hours or overnight if you prefer.


Remove baking dish from the fridge then remove the steak and place on a cutting board. Place the baking dish on the bottom rack in the oven while it preheats to 375 degrees so the baking pan warms up as the oven warms up. This will take about 5 minutes depending on your oven. When it reaches 375 degrees place the meat on the top rack directly above the bottom rack where the baking pan is. This will allow faux grill marks to occur and any of the oil left from the marinade to drip on the vegetable blend.
Bake for 10 minutes on each side. Flipping with a metal fork or tongues. Do not use silicone tongs. They will possibly melt. Remove the meat from the top rack and place it back in the baking dish with the vegetable blend then bake for an additional 15 minutes.
Key thing. The vegetable blend is done when the peppers are no longer firm and plump. They look deflated.
Remove from oven and let it sit for 5 minutes so the meat can settle then serve.


Optional
Serve on a bed of Jasmine Rice or with baked red potatoes.

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Spicy Parmesan Pasta Salad

Serves 4

The great thing about cooking is that you can always improvise and use what you have with stuff that is prepackaged. I didn't have a an appreciation for Sandra Lee's Semi Homemade style until I had become so tired and drained that I started to do the same. One day like many other days I found myself walking slowly down the aisles of a local store only to spot a box of Parmesan Ranch Pasta Salad mix and this is what I came back home to make.


Ingredients

1 box of Parmesan Ranch (premade) Pasta Salad

¼ cup of mayonnaise

2 baby portabella mushrooms
3 thinly sliced pieces of roasted turkey deli meat
½ roma tomato chopped
1 tsp chili powder
1 tsp cayenne pepper
1 tsp garlic powder
½ cup crumbled queso fresco

Directions
parmesan pasta salad

Follow directions of the box of the pasta box. Boil water, add pasta, drain pasta, pour into bowl, add mayo, add all ingredients and refrigerate for 1 hours. Serve cold with a protein of your choice or none at all. Pasta dish can be ate alone if too tired to cook more like myself. Enjoy:-)
spicy parmesan salad


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 ***

Salsa Lime Shrimp Tacos
Serves 2. Double recipe for large freeloader portions.
Have you ever sat at home and realized that you need to make lunch and you don’t really have much in the fridge or freezer? But then you’re brain starts going into creative mode and you remember that you have the ingredients to make sauteed shrimp tacos.

Ingredients
½ lb fresh, tail on shrimp
½ tbsp of fresh or dried cilantro
½ cup of red onion
4 tbsps of mild tomato based salsa
1 garlic clove chopped
½ tbsp of salt/pepper blend
1 tsp cayenne pepper
2 tbsp vegetable or olive oil
8 corn tortillas
½ package of queso fresco
1 whole lime cut into ⅛ pieces
Optional: Avocado slices, fresh guacamole or avocado spread. Recipes coming soon!
Serves 2. Double recipe for large freeloader portions.

Directions
In a medium sized bowl clean, remove veins and take off tails off of shrimp. Add garlic, squeeze 4 of the 8 sliced pieces of lime, red onion, salt/pepper blend, salsa, cayenne pepper, cilantro, 4 tbsps of mild salsa and vegetable oil . Trust and believe that when I say this WILL make a great marinade. Cover and refrigerate for an hour or 2.

On a grill pan turn heat to medium to hot (7-8 setting). To check the temperature spritz water on the grill pan. If it sizzles and evaporates spray on a light coat of oil olive and add tortillas. Heat both sides to a light golden shade. Remove and sit aside on a wood cutting board.

Now that the grill pan has been used and left with a bit for flavor, use metal tongs or large metal fork to add shrimp to grill pain. Grill on all sides until it doesn’t look dead anymore but pink and, plump and flavorful. Remove all shrimp and turn off heat. Sit aside on a plate so the juices can settle and they.

On a plate or a taco holder add how many tacos you plan to consume then begin layering. Start with avocado, avocado spread or guacamole (recipes coming soon), graded queso fresco, shrimp, spoonful of salsa, mas aka more queso fresco, squeeze the juice from one of the sliced limes. Capture the moment with a photo. Now Eat your BeautiFULL Food.


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***

What to do when you run out of breadcrumbs? Make your own. This weekend was a beautiful one and what better way to enjoy a hot summer day than with a fresh salad and lightly breaded poultry.

Breaded Poultry Breast Without Breadcrumbs
Serves 2

Ingredients
2 thinly sliced pork or chicken breasts (1/4 inch)
10 saltine crackers
1 tablespoon Italian blend seasoning
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Salad either store brought or prepared at home. The more veggies. The better.

Directions
In a bowl crush the saltine crackers either by hand or a meet pound.


After crushed add in dry ingredients. Rinse poultry to remove and set on a plate. Start coat on the mixture on the poultry by patting it lightly on each side. Some crumbs will fall off but it's okay. If you do not want them to simply dampen the palms of your fingers with water and continue to pat on the mixture.

In a skillet add 2 tablespoons of either olive oil, canola or vegetable oil on medium heat. Once it is hot after 2 minutes add the poultry. Cook each side to toasted golden brown or a little darker if you choose. Remove from pan and let it sit on a wooden cutting board for 1-2 minutes so it the meat  can settle and the moisture stays locked in.

Slice into 1/2 inch portions and add on top of salad. Lunch is served.

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