Our family is trying the Feingold Diet. This diet is directed for ADHD and after seeing an excellent response in one of our cousins over the holidays we decided to give it a try.  It eliminate ALL artifical color, flavors and sweeteners plus several preservatives.  In the beginning you also eliminate many "good foods" such as tomatoes and apples that produce natural salicyates which you can try to add back in later.  It is too soon to tell the effects but I will keep you updated.  So the upcoming months of recipes will be reflective of this challenging program.  Here is one dinner I found the recipe in Clean Eating Magazine we all enjoyed.  I got the tortilla at Whole Foods (they have a list of approved foods you choose from in the beginning that have been researched for additives ect..).  Was a hit with everyone.  Shrimp and Artichoke Quesadillas

3 oz cream cheese 1/2 cup plain yogurt 1 tsp fresh lemon juice 2 cloves garlic clove, minced 5 ounces frozen spinach, chopped thawed and squeezed excess liquid 4 ounces cooked shrimp, coarsely chopped 4 1/2 ounces frozen artichokes, thawed and chopped 1/2 cup white cheddar cheese, grated (recipe called for mozzarella I used cheddar) 12 6-inch corn tortillas (about 6 inches)- I used whole wheat flour and white flour olive oil

1 In mixer blend cream cheese (softened) on high for about 1 minute until smooth. Add yogurt and blend one more minute. Reduce to medium and add garlic, lemon juice. With spatula fold in spinach, artichokes and cheese. 2 Place tortillas on work surface and brush with olive oil (I used spray oil). Spread 1/3 cup filling (for 6 inch tortilla) Top with second tortilla (coated in oil). Repeat. ( I used larger tortillas and than cut them into triangles when serving. 3 Place tortillas in large cast iron or hot skillet or on hot griddle in batches and cook 4-6 minutes until mixture melted and tortilla light brown. Can keep warm in oven while cooking rest. if cooking on large griddle not necessary.

Servings: 8 Yield: 3 pieces

Nutrition Facts Serving size: 1/8 of a recipe (2.9 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 102.57 Calories From Fat (56%) 57.42 % Daily Value Total Fat 6.53g 10% Saturated Fat 4.03g 20% Cholesterol 47.67mg 16% Sodium 147.08mg 6% Potassium 240.32mg 7% Total Carbohydrates 4.18g 1% Fiber 1.27g 5% Sugar 1.23g Protein 7.44g 15%

i was hoping to have some leftovers to pack in the lunch boxes the next day but did not have ANY left. 

Cod with fresh peach salsa and orzo salad

I know I have not been active on this blog- I had no idea how much time making a blog would be and with 3 kids and job- you get the idea. But I so excited about this recipe (mostly because I made it up myself and it was still a hit)I had to share with someone- who I do not know. It got five stars at our house- all 3 kids had seconds and I should have doubled the orzo for lunches the next day. It really takes advantage the summer produce in our region right now. 

Cod with Fresh Peach salsa with orzo salad

6 wild cod fillets

2 peaches, pitted and sliced in half

2 tbsp olive oil, divided

1/2 large red onion, quartered and thinly sliced crosswise (about 2 cups)

1 red pepper, finely chopped

1/4 cup fresh mint leaves, chopped

1/4 cup fresh parsley, chopped

1/4 cup basil, chopped

3 tbsp butter at room temperature

6 ounces orzo pasta

2 tbsp balsamic vinegar

salt and freshly ground black pepper to taste

1 lime 

1. Prepare compound butter:

2. m\Mix softened butter, 1 tsp lime juice, finely chopped mint and parsley (1 tbsp each) until blended.

3. Orzo step 1:

4. In advance boil orzo noodle in salted water 9 minutes until al dente allow to cool at least one hour,

5. Once drained (while still hot) toss with olive oil to prevent sticking.

6. Salsa:

7. Heat grill to medium heat.

8. Place peaches and sliced onions in a bowl and add olive oil to coat.

9. Grill peaches (skin side down) and onions until softened about 5-7 minutes.

10. Peal skin off peaches once cool and chop onions and peaches  into course dice,

11. Chop red pepper.  Mix all the peaches, 1/2 the onion, 1/2 the red pepper, 1/8 cup of mint and parsley (or cilantro).  Salt and pepper to taste. Squeeze with fresh lime and lime zest.

12. Orzo Step 2:

13. Mix cooled pasta, balsamic vinegar, remaining red pepper and onion, chopped basil and parley and salt and pepper to taste.

14. Fish:

15. Cut tin foil into large rectangle (heavy duty or 2 pieces of regular. Place 3 fish fillets on each piece.  Repeat with remaining 3 fillets.

16. Drizzle with olive oil and salt and pepper.  fold into foil pouch- sealed tightly.

17. Place on grill and cook 7-8 minutes until flakes. Cod is very delicate fish and will need to removed carefully with spatula.  Cannot grill directly on grill or it will fall apart.

18. Top each fish with a dollop of compound butter and allow to melt. Herbs will be infused over fish and add wonderful flavor.  Salt and pepper to taste. Top with salsa.  Serve orzo on side.

Servings: 6

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Nutrition Facts

Serving size: 1/6 of a recipe (9.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories 332.47

Calories From Fat (31%) 103.5

% Daily Value

Total Fat 11.72g 18%

Saturated Fat 4.45g 22%

Cholesterol 58.19mg 19%

Sodium 89.71mg 4%

Potassium 708.12mg 20%

Total Carbohydrates 30.87g 10%

Fiber 2.64g 11%

Sugar 6.42g

Protein 25.54g 51%

Tips

Nice thing is the entire meals shares the same ingredients and can all be cooked on the grill.

Make a few extra peach halves and cool.  Drizzle the peach half with some caramel, fill with whipped cream and top with slivered almonds for dessert,  Or even better some vanilla ice cream.

"Sweet Fish" Brown Sugar Glazed Salmon

This is the recipe for those who "don't like fish or salmon" and a great way to get kids hooked on fish.  My kids LOVE this meal- in fact recently each child got to pick their favorite dinner and this was selected twice!  We serve with couscous and steamed broccoli.  During the summer I wrap the entire piece of fish in foil creating a foil pouch and put directly on the grill over med-high for 20minutes- yum!

Salmon is one of the healthiest foods you can eat.  It is loaded with omega fatty acids.  This means good for your heart, brain and a spectrum of health benefits.  Eating 2 serving of salmon or other fish rich in omega 3's twice a week appear to have equal benefits to fish oil supplements.  Unfortunately, the farmed raised variety feed contains chemical contaminates that may cancel out the health benefits.  The farm raised variety is much easier to find and less expensive so when I  looked into this I was disappointed to find out the problems. So choose wild salmon whenever possible.  The farm raised variety is fed fish meal that can be polluted with toxic PCB chemicals, contain unwanted antibiotics and is harming the wild population by spreading disease into the ocean that are killing off the wild fish.  Other good fish sources of omega 3 fatty acids include mackerel, lake trout, herring, sardines and albacore tuna.  If fresh wild salmon is not available consider trying frozen- since most "fresh" fish in the grocery has been previously frozen it is fresher then the ones sitting 1-3 days waiting to get sold.  If flash frozen at sea it is as fresh as you can get outside of catching it yourself. 

Brown sugar glazed salmon

1/4 cup brown sugar
1 tsp black pepper
1 tablespoon olive oil
1 large salmon fillet

1. Preheat oven to 375 degrees

2. Line baking sheet with foil

3. Place salmon skin side down on foil

4. Drizzle with olive oil

5. Mix brown sugar and pepper and sprinkle onto of salmon

6. Bake 20-25 minutes until flakes easily

Servings: 4

Ratings

EVERYONE *****