Roasted Shishito Peppers with Bonito Flakes

Roasted Shishito Peppers with Bonito Flakes - Healing and Eating

This recipe for roasted shishito peppers with bonito flakes is not only easy, but a quick appetizer to make that will wow friends and family. I attempted to recreate a recipe that I had at a really awesome sushi place close to my apartment, which started my love for bonito flakes. If you don’t know what bonito flakes are, they are shaved pieces of smoked and dried bonito, which is a type of tuna. Bonito flakes are commonly used in Japanese cooking, usually as an ingredient in fish broth. These flakes have a really unique umami, salty, and smokey flavor that makes a delicious and pretty garnish. I picked up mine at my local Japanese grocery store, since my neighborhood has a large Japanese community. You can also find them on amazon.

Most of the time these peppers are mild, but a few can be pretty spicy so I recommend serving it with a refreshing dipping sauce. I think my lemon garlic aioli would taste delicious with it, but the sky is the limit, so feel free to be creative. The aioli can be made ahead of time as well, so these can be quickly made right before or even during a party.

Roasted Shishito Peppers with Bonito Flakes
 
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Serves: 6
Ingredients
  • 12 oz shishito peppers
  • 1 tbsp extra virgin olive oil
  • 1 tbsp coconut aminos
  • ⅛ tsp sea salt
  • 3 tbsp bonito flakes (or more to taste)
Instructions
  1. Preheat oven to 450 degrees.
  2. Mix peppers with olive oil, coconut aminos, and sea salt. Then wrap it all in foil and let it roast for 6 minutes.
  3. Then unwrap peppers from foil and broil peppers for two minutes. Then move them around on the baking sheet so they blister evenly and broil for another two minutes, or until desired amount of blistering occurs.
  4. Transfer peppers to a serving dish, and drizzle with additional coconut aminos and sprinkle bonito flakes over top and serve immediately.

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DIY Fruit Fly Trap

DIY Fruit Fly Trap - Healing and Eating

Fruit flies are a unfortunate reality of eating a healthy diet containing fruit. I’ve had issues with them in the past and I’ve found that this DIY fruit fly trap is the easiest and most effective way of dealing with them. Although you can’t see inside this container, I have about 7 or 8 of them floating in a a sea of tequila temptation.

Seriously, fruit flies love tequila that is 100% agave. If you don’t have any food in the sink or lying around to distract them, they will head toward the tequila eventually.  I usually put the tequila in a container and then wrap the opening of the container in some press and seal seran wrap. I punch a few holes in the seran wrap with a pen for them to get inside the trap and then leave the trap out for awhile. They end of drowning in tequila, which in my opinion isn’t a terrible way to go if you worry about that sort of thing.

You’ll find that your fruit fly problem eventually goes away, or at least get better. I’ve had to clean out the trap and make a fresh one, if the problem doesn’t go away completely in a few weeks. This method does require patience, but it’s basically a set it a forget it kind of deal. If you have a serious fruit fly problem, make a bunch of these and put them around the house. I hope this helps all my fruit loving followers! Good luck :)

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Baked Turkey Breakfast Sausage Patties

Baked Turkey Breakfast Sausage Patties - Healing and Eating

Not only were these turkey breakfast sausage patties really easy to make, but they are also made without any chemicals or preservatives that you would normally expect to find in processed and frozen version. This recipe does have a small amount of sugar in it from the breakfast sausage spice blend that I used from Penzeys, so if you are doing a sugar free diet, keep that in mind. Personally, I’m not going to obsess about the miniscule amount of sugar in the spice blend that used for the entire batch of patties. Especially when paleo friendly desserts and even a breakfast smoothies filled with fruit will have a lot more sugar. That being said, I didn’t want to accidentally break someone’s diet or sugar free cleanse. You can always make your own sugar-free breakfast sausage spice blend, but it might not taste the same, since breakfast sausage tastes a bit sweet. Plus, I’ve been wanting to try this spice blend for awhile. It’s  been neglected in my pantry for ages.

My husband and I were very happy with the results. They were easy to make and tasted like breakfast sausage, and since we both love breakfast, we will likely use this recipe quite a bit. They best part is that these can be made ahead and frozen, similar to meatballs. I used almond flour and an egg to bind the ground turkey together before baking. I also add some fresh herbs, because what recipe doesn’t deserve some fresh herbs?

Baked Turkey Breakfast Sausage Patties
 
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Serves: 10
Ingredients
  • 1.5 lbs ground turkey
  • ½ cup of blanched almond flour
  • 1 egg
  • 1 tbsp fresh chopped rosemary
  • 3 tbsp fresh chopped flat leaf parsley
  • 1.5 tbsp breakfast sausage seasoning (Penzeys)
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 350 F degrees.
  2. In a large bowl, add ground turkey, chopped rosemary and parsley, and breakfast sausage seasoning.
  3. Then crack in one large egg, and mix with hands.
  4. Then add blanched almond flour, until ingredients are evenly mixed.
  5. Line a cookie sheet with foil for easy clean up and grease it with olive oil.
  6. Form mixture into patties and line them on cook sheet.
  7. Bake at 350 for 20-25 minutes or until internal temperature is at least 165 F degrees.
Notes
This will have a lot of variability in this recipe. You have different thicknesses, different ovens, and different fat content. This should also tell you that you get a lot of flexibility in how you do this. The only important thing is an internal temperature of at least 165.

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Watermelon Salad

watermelon salad by healing and eating

This watermelon salad has all my favorite summer produce, mixed together in one delicious sweet, salty, and sour dish. The watermelon is obviously the sweet part, although I do consider summer cucumbers to be sweet as well. The salty part is from the pistachios, that I sprinkle on top to preserve their crunchiness. Finally, the sour is from some fresh lime juice that I squeezed over the salad when it’s ready to be served. The colors make this a show stopper if you are entertaining, and the flavors go great with Mexican, Barbecue, and even Indian food. In fact, my husband said it reminded him of his grandma’s kachumber without the spicy kick.

I recommend getting Pistachio Nutmeats that are already shelled from Trader Joes. The pistachios are unsalted so I recommend being generous with the sea salt. Both cucumbers and watermelon taste really amazing with a decent amount of sea salt on top, so don’t be afraid to be a little heavy handed and salt to taste. I recommend waiting until serving to add the sea salt though, otherwise it will make your vegetables sweat. Yes, that’s a real thing.

Watermelon Salad
 
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Serves: 4
Ingredients
  • ¼ watermelon chopped
  • ½ cup of fresh cilantro chopped
  • 4 persian cucumbers chopped (3/4 lb)
  • ½ red onion sliced
  • ¼ cup pistachios pieces
  • juice of 2 limes
  • 1 tsp sea salt (or to taste)
  • (optional) garnish with lime wedges
Instructions
  1. Chop watermelon, cucumbers, cilantro, and red onion. Then add to a large bowl, and mix ingredients together with sea salt and lime juice.
  2. Scoop into individual portions, then sprinkle pistachios pieces over each salad, when ready to serve to maintain crunchy texture.
  3. (Optional) Garnish with lime wedges

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Fermented Garlic Dill Pickles

Fermented Pickles  - Healing and Eating

These fermented garlic and dill pickles were surprisingly easy to make, and are full of vitamins, enzymes, and rich probiotic cultures. I love pickles, so this post is kind of a big deal for me. They are one of my favorite sugar free snack options. Plus, the sour flavor helps me control sugar cravings.

However, fermenting food kind of freaks me out, even though I have done it before. I mean you are basically letting food spoil in a way that’s healthy and grows beneficial bacteria. Although I eat a lot of fermented food, it’s usually bought already made from the grocery store, which can get pricey. So, I used the Perfect Pickler Kit, to help me out, which comes with very clear and detailed directions. This kit also comes with a lid and air-lock which attaches to your one quart wide mouth mason jar. Since microbes require an airless environment, the air-lock allows gasses to escape and seals out airborne microbes. It also seals in the odors for a delicious tasting pickle.

Here is what it looks like with my dill pickles:

perfect-pickler

Helpful Tip: Keep in mind these are not shelf stable pickles and will need to be stored in the refrigerator. They remain fresh for months. If cucumbers soften, they can be turned into relish.

Fermented Garlic Dill Pickles
 
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Serves: 1 quart
Ingredients
  • 3-4 pickling cucumber chopped
  • 3 cloves of garlic
  • 1 tsp pickling spices (penzys)
  • 2 tbsp of fresh dill or 4-5 sprigs
  • 1 tbsp sea salt
  • 2 cups of water
  • Perfect Pickler Kit
  • wide mouth mason jar (1 quart)
Instructions
  1. Wash perfect pickler components in warm soapy water.
  2. Chop pickling cucumbers into thick slices and add to mason jar.
  3. Then add garlic, pickling spices, and fresh dill.
  4. Using filtered water, create salt water brine and fill to 2 inches from top.
  5. Then add overflow cup from kit on top of pickles.
  6. Then add mason jar lid and attach air lock to lid.
  7. Let it sit for 4 days at room temperature, best results work at 70 F (21C).
  8. After 4 days, taste test to see if right taste and firmness.
  9. If tastes good, store in the refrigerator. If it needs more time, let it stay at room temperature longer.

Disclaimer: Perfect Pickler has not paid me for this review, or sent this product to review. This is my honest opinion and this product was given as a gift from my amazing mom. (See Mom I’m using it!)

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Watermelon Popsicles

Watermelon Popsicles - Healing and Eating

When summer gives you too much watermelon, make watermelon popsicles! With no sugar added, and just one ingredient, these beauties are super healthy and refreshing treat on a hot summer day. I used seedless watermelons and removed the small white seeds even though a few ending up in the popsicles wouldn’t be a disaster. If you want to get fancy, you can add some lime or mint to them but I honestly don’t think it’s necessary. In season watermelons are delicious on their own, and when frozen taste even better.

You could easily make a bunch of these ahead of time if you are entertaining and store them in the fridge until its time to serve dessert. Or eat them all day long yourself, which is what I end up doing.

Watermelon Popsicles
 
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Serves: 12 popsicles
Ingredients
  • 1 seedless watermelon
Instructions
  1. Chop ¾ watermelon into small pieces so you can pick out the seeds.
  2. Puree chopped watermelon in a blender until smooth and pour mixture into popsicle molds.
  3. Add craft sticks to mold, and let it freeze overnight.

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