healthy

Indian Style Chicken

Try this easy, healthy and hearty meal full of bold flavors! 

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Recipe Feeds 3-4 People

Ingredients-

2 Lbs Raw, skinless, boneless chicken breast cubed (about 1.5 inch cubes)
1 Large yellow onion thinly sliced
2 Cloves of garlic minced finely
2 Bay Leaves
1 Bell Pepper diced (Best to use Red or Green)
2 Teaspoon of Ground Turmeric
2 Teaspoons Chili Powder
3 tablespoons Coconut Oil
1/2 Teaspoon Cumin
1/4 Teaspoon Coriander
2 Teaspoons Fresh Ginger grated and minced
Dash of Cayenne
(1) 15.5oz can of Chickpeas (drained)
3/4 cup of tomato purée or canned diced tomato (my favorite is San Marzano)
1 can coconut milk
Salt and Black pepper to taste ( you will need at least 1 teaspoon salt)
Splash of chicken stock or Water 

**Great Served with Warm Naan Bread! My favorite is from Trader Joes freezer section! **

 

  1. Heat coconut oil in a pot, preferably a ceramic, dutch oven style pot.  
  2. In a small bowl mix together the Turmeric, Chili Powder, Coriander, Cayenne, a dash of freshly ground black pepper and a 1/2 teaspoon salt. 
  3. In a medium bowl, toss the chicken cubes in half of the spice mixture. 
  4. Add the chicken to the hot pot with the coconut oil and cook until brown on all sides but not fully cooked. Remove from the pot and set aside. 
  5. Right away add the sliced onions, bell pepper and bay leaves and sweat them until they begin to soften. Add the garlic and ginger and stir until fragrant. 
  6. Add the chicken back to the pot and sprinkle in the remaining spice mixture. Cook for a few minutes to get the spices to bloom. 
  7. Now add the tomato puree (or diced tomato) and cook for 2-3 minutes.  Add the coconut milk and chickpeas.  If there isn't enough liquid add about 1/4 cup or so of chicken stock just to get the liquid to almost cover the chicken mixture. 
  8. Stir it all together and let it simmer with the lid on for about 30-40 minutes. Make sure it is simmering and not a rolling boil. Then remove the lid and allow some of the liquid to evaporate and the sauce to thicken slightly. The longer you cook, the thicker the "gravy" will be. I like mine on the creamier side. Once the chicken is very tender and the sauce is to your liking, check the seasoning and adjust the salt and pepper as needed. Serve warm with Naan bread, or even on top of rice!  You can garnish with chopped cilantro if you want a hint of freshness. Enjoy!

 

Granola Bars

 

New Year, new me right? Dieting is not my forte because I love sweets! I created a granola bar recipe that is overall pretty healthy and truly satisfies my sweet tooth.  The toasted oats, flax and nuts combined with the honey and almond butter give these bars such a warm, comforting and rich flavor. They are the perfect afternoon pick me up and an easy way to get yourself out of bed in the morning.  Make the batch on a Sunday and enjoy them all week long. You'll never get sick of these because you can change up the mix-ins up as you wish! Maybe try dried apricots and candied ginger, or how about a cinnamon and dried blueberry with yogurt chips! Make your own variation and get featured on our Instagram! @gotroomformore or facebook.com/gotroomformore 

 

Ingredients-

  1. 2 Cups old-fashioned rolled oats
  2. 1/2 Cup Slivered Almonds (not sliced, slivered- you can also used chopped whole almonds) 
  3. 3 Tablespoons Flax Seed
  4. 6 ounces honey, approximately 1/2 cup
  5. 3 Tablespoons Packed Light Brown Sugar 
  6. 2 Tablespoons Coconut oil
  7. 2 teaspoons vanilla extract
  8. 1/2 teaspoon salt
  9. 2 Heaping Tablespoons of Almond Butter ( My favorite is the Classic flavor from The Nutty Spoon https://thenuttyspoon.squarespace.com/) You can order online! 
  10. 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries ( I used Dried Cherries)
  11. 2 Tablespoons Cocoa Nibs (I used dark chocolate coated nibs from Trader Joes but you can just use raw nibs if you like)

(Feel free to put in any mix ins that you like! Use different nuts like cashews or even put in some unsweetened coconut or sunflower seeds! )

Steps-

  1. Line a 9 by 9-inch baking dish with parchment paper and spray with nonstick cooking spray and set aside.(you can use a square dish too and have them a bit thicker) Preheat the oven to 350 degrees F.
  2. Spread the oats and almonds onto a half-sheet pan. Place the flax seed on a separate sheet pan. Place pans in the oven and toast for about 15 minutes, stirring occasionally. Flax seeds may be faster depending on your oven so check on them frequently! You just want them lightly toasted and aromatic. 
  3. In the meantime, combine the honey, brown sugar, coconut oil, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Stir in the Almond Butter just until it is melted and incorporated. 
  4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish. Sprinkle the cocoa nibs over the top and and place a piece of parchment on top and press down to ensure the mixture doesn’t stick to your hands. Bake for 25 minutes. Remove from the oven and allow to cool completely (will take a few hours or so). Cut into squares (or whatever shape you like) and store in an airtight container for up to a week.

Miso Glazed Fish

The reason why I love living in New York City so much is because I can get the best food from any  type of cuisine at any time. My sister recently introduced me to this fabulous Japanese restaurant in the West Village that is serving up some super authentic yet innovative dishes every evening. One of our favorite dishes that they serve is their Miso Black Cod. One night I decided to surprise my big sis and make my own version of this flavorful fish. The marinade is super simple and tastes good on pretty much any white flaky fish or even salmon.  I even toss veggies in it and roast them until caramelized and tender. The salty, umami flavor or the miso paste (which is fermented soy beans), along with the sweet dark brown sugar and tangy Japanese cooking wine..hello heaven! Yea let me hear you say it "Oh Ive Got Room For More!"

Ingredients-

For the Glaze- Enough for about 1 Lb of Fish (enough for 2 people)

  1. 2.5 Tablespoons White/Blond Miso Paste (I use low sodium. You can usually find it in the grocery store's refrigerated section)
  2. 2.5 Tablespoons Dark Brown Sugar
  3. 1 Large Clove of Garlic Minced
  4. 1 Teaspoon Toasted Sesame Oil
  5. 2 Tablespoons Mirin (Japanese cooking wine)
  6. 1 Tablespoon Fresh Lime Juice
  7. 1/5 Teaspoons Fresh Ginger (I grate it fresh on a microplane)
  8. A pinch of Red Pepper Flakes
  9. A dash of ground black pepper

Garnish- Toasted Sesame Seeds and Chopped Scallions

Fish-

I use fresh Cod filets or even fresh Atlantic Salmon.  Traditionally this is made with Cod. For this amount of marinade I buy 1 Lb of fish which will feed roughly 2 people.  You can even toss your vegetables like broccoli or diced Japanese eggplant in this marinade and roast them until tender.  This marinade brings so much flavor to just about any fish or veggie!

Steps-

  1. Whisk together all the marinade ingredients in a bowl. 
  2. Place your fish in a ziplock bag or in a container and baste the filets with about 2-3 tablespoons of the marinade. Set the rest of the sauce aside. 
  3. Marinate the fish in the fridge for about 45 minutes, but no more than 1 hour. For the last 15 minutes remove the fish from the fridge, you don't want to start cooking it when it is ice cold.
  4. Preheat your oven to 375F. Heat up an oven proof skillet or grill pan with low sides on medium heat. Put a small drizzle of olive oil on the pan to prevent the fish from sticking. Gently place the fish onto the hot pan. Allow the fish to get slightly charred and caramelized on one side. 
  5. Take the fish off the heat when you see the fish has caramelized on one side. Do not flip it it may fall apart if you are using cod. Baste the fish with as much of the remaining marinade as you can get on it. Then place the pan in the oven so the fish can cook through. It should only take about 5-6 minutes. Just make sure the fish is flaky and not cold or raw in the center. 
  6. Sprinkle some toasted sesame seeds and scallions over the fish and serve with your favorite veggies, rice or whatever you'd like! I love to baste some eggplant in the same marinade and roast it until tender and golden.  I also love to serve this with nice greens like sautéed garlic broccolini. 

Lebanese Brussel Sprouts

One of my favorite things about living in NYC is that you can find any cuisine from any part of the world, no matter how obscure.  One of my top 5 favorite cuisines is Lebanese food.  Of course the hummus, Babaganoush, lamb dishes and Tabbouleh are second to none, but one of my favorite Lebanese restaurants in town, has the best brussel sprouts you will ever taste.  So good that I did everything in my power to figure out the recipe.  After a few trial runs I came pretty darn close to the recipe! These are perfect for your next dinner party or holiday celebration!  They are nutty and sweet and umami and they take you on a flavor journey. This dish consists of Brussel Sprouts, a mint yogurt sauce, fig jam, toasted walnuts and sliced red grapes.  With each bite and each breath you will be introduced to new flavors and textures. A great recipe isn't one dimensional, it makes you experience and array of different flavors as you are eating it. This gorgeous dish is sure to impress!

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Ingredients- 

  1. 1/2 Cup Water
  2. 10 Dried Black Mission Figs (cut the stems off)
  3. 1/2 Cup plus 2 Tablespoons Sherry Vinegar
  4. 2 Tablespoons Sugar
  5. About 18 oz Brussel Sprouts (I use two round containers you buy in the grocery store)
  6. Olive Oil
  7. 3/4 Cup Plain Greek Yogurt (I like to use Fage brand)
  8. 1  Garlic Clove Minced 
  9. 2 Heaping Teaspoons Tahini Paste (Sesame Paste)
  10. 2 Tablespoons Fresh Lemon Juice
  11. 1  1/2  Tablespoons Fresh Mint Chopped
  12. 1/2 Cup Red Seedless Grapes Sliced Thin
  13. 1/3 Cup (or more depending on what you like) of Lightly Toasted Walnut Halves
  14. Salt and Pepper to taste

Steps-

  1. Preheat the oven to 400F
  2. Prepare the Fig Jam by placing the dried figs, the water, sugar and vinegar in a small pot.  Bring the mixture to a simmer and cook the figs until they rehydrate and almost all of the liquid is evaporated and whatever is left is syrup like.  Allow to cool for a few minutes and then place in a food processor or blender until smooth and jam like.  Set aside to cool.
  3. Prepare the Yogurt Sauce by blending the Greek yogurt, lemon juice, Fresh Mint, Garlic, Tahini, and a dash of Salt and Pepper. 
  4. Wash and dry the Brussel Sprouts and cut the tough core off the bottom.  Slice each sprout in half or in quarters if they are really big.  You just want them bite size.  Lay them on a sheet pan lined with aluminum foil and drizzle them with olive oil , the 2 Tablespoons of Sherry Vinegar and salt and pepper. Roast them in the oven until they are golden brown and crispy on the edges and tender inside. 
  5. Place the Brussel Sprouts in a bowl and toss them in a few spoonfuls of the yogurt sauce and a few spoonfuls of the fig jam, and the toasted walnuts.  You do not want them saturated in it, you just want them to pick up some of the flavor.  
  6. Plate them on on a nice serving dish and sprinkle some more of the nuts nicely on top along with a nice sprinkle of the sliced grapes.  Using a spoon drizzle some more of the yogurt sauce on top and then dot some more of the fig jam on top.  Garnish with more fresh mint if you'd like.