Orange-Soy Sauce Oven Baked Chicken

Orange Soy Sauce Chicken

Cuisinart Orange Juicer
I am crazy about oranges. I had been wanting an orange juicer for a long long time. I finally bought one. The orange juicer I bought is the Cuisinart Pulp Control Citrus Juicer. Mario and I like a lot of pulp in our orange juice and this machine works wonders. The name itself describes it “Pulp Control,” so for those of you who like no pulp, just a little bit of pulp, or lots of pulp, this machine is the one for you. Fresh orange juice beats those carton ones (Of Course!).

I have a glass of orange juice in the morning to get going. It wakes me up!

Orange JuiceI bought a lot of oranges this past weekend. I got 24 oranges for $8. (WHAT!!!!, where?) I live close to a Megamart (it is a Latino Supermarket), they bring delicious fruits. So if you live in Maryland, find your local Megamart and go buy oranges! :D

Today, as I was sipping on this delicious cup of orange juice, I remembered making a lime-honey marinate for salmon. So I though, “what if I replace the lime-honey with orange juice?” So then, the experiment began. I wanted this marinate to be slightly sweet, but savory. The 3 main ingredients are orange juice, soy sauce, and rice vinegar. Orange juice brings the sweetness, soy sauce brings the saltiness, and rice vinegar brings both. The perfect combination for this dish.

I served this Orange-Soy Sauce Chicken with the Sweet Potato Mash I made. The combination of both were out of this world. Both the Chicken and the Sweet Potato Mash shared the same idea of a sweet but savory dish.

So if you have any orange juice sitting around your house, go grab it and make this baby. ;)

Orange-Soy Sauce Oven Baked Chicken
Serves: 3
– 3 skinless chicken breasts
– 1/2 C orange juice
– 3 tbsps rice vinegar
– 2 tbsps soy sauce
– 2 garlic cloves (minced)
– Salt and black pepper to taste
*Optional
– Cayenne Pepper
Directions:
– In a Ziploc combine all of the ingredients. Coat the chicken breasts well.
– Let this marinate in the fridge for 1-2 hours.- Pre-heat your oven to 450F.
– In a pirex or oven-safe dish, place down the chicken and pour the contents of the Ziploc bag on top.
– Place this in the oven, and cook until the internal temperature of the chicken reaches 165 – about 35 minutes. Baste the chicken every couple of minutes to get a nice golden “crust.”
*Optional
– You can broil this to have a much more golden “crust.”
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Sweet Potato Mash

Sweet Potato Mash

I bought a couple of Sweet Potatoes last week and I wanted to make something different than baked sweet potato. I remembered that Mario’s mom made a sweet potato mash for Thanksgiving and it was delicious. So I asked her for the recipe. I made just a few changes. She uses evaporated milk, I used 2% milk. She was not specific on how much butter, but knowing our Peruvian mom’s, I am sure it was a pretty good amount. I used 1 tbsp of butter. This sweet potato mash can be served with anything. I served this with my Orange-Soy Sauce Oven Baked Chicken. The combination of both is just perfect.

I know I will be replacing mashed potatoes with this creamy delicious Sweet Potato Mash.

Sweet Potato Mash
Serves: 2
– 2 Medium-sized Sweet Potatoes
– 1 tbsp of butter
– 1/4 C of milk
– 2 cinnamon stick
– 2 cloves
– Salt and black pepper to taste
Directions:
– Scrub the sweet potatoes well before cooking.
**Optional: Cut the sweet potatoes into cubes this way it will cook faster.
– In a medium-sized saucepan add the sweet potatoes, cinnamon, and cloves. Then fill the saucepan with water. (Just enough to cover the sweet potatoes)
– Cover with a lid, cook over medium-high to high heat until they feel tender when pierced with a fork.
– Take off the heat. Reserve about 1/4 C of the water (you might need it) and drain the rest.
– Pick out the cloves and cinnamon sticks.
– In the same saucepan mash the sweet potatoes with a potato masher.
– Add the butter and mix well with the sweet potatoes.
– Slowly pour the milk and mix well until it is of a creamy consistency.
– If it is too thick add a little bit of the water that you reserved or add more milk.
– Lastly, season with salt and pepper, and serve.
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Healthy White Castle-Like Sliders

I love burgers, and I am guilty of loving those frozen White Castle sliders. (Cristina!…bad bad). But, whenever I think about them I remember that I have a recipe pinned on Pinterest called White Castle-like Sliders: A How To which was posted on Big Red Kitchen. I have made this recipe before and it is amazing! However, even though the recipe says it is supposed to make 24 sliders…I always come out with 12 because I don’t like doing a thin layer of meat and I use a smaller baking dish.

Picture From: www.bigredkitchen.com
Picture From:
bigredkitchen.com

However, you might be wondering, “Well… how can this be healthy.” There are many things you can do to turn this recipe into a healthy one. If you read the recipe, the fact that it is made in the oven is already a plus.

While the recipe calls for 2LBS of 80/20 ground beef, I decided to use leaner ground beef. I combined 1LB of 90/10 ground beef and 1LB of 95/5 ground beef. This way cutting some of the fat that is in the 80/20 ground beef.

If you don’t want to use seasoned salt or salt at all, just season the sliders with garlic powder, paprika, onion powder, and black pepper. And now you have transformed this recipe into low-sodium White-Castle-like sliders. Do not skip on the onion flakes. The onion flakes add a lot of flavor to the ground beef.

Lastly, get rid of the potato rolls and replace it with whole-wheat slider buns or lettuce, and then add or remove the toppings (But I like like cheese so I kept that).

These sliders can be stored in the freezer (just like those frozen White Castle sliders). You can make them ahead of time and save them for whenever you feel like cheating a bit or when you are craving a burger because you like Real Food-No Diets :D

Any recipe can be adjusted to your needs. Just think outside the box. – Cristina Gonzales

Oatmeal Banana Bread

Real Food No Diets: Oatmeal Banana Bread

Hello there! :D

After waiting for couple of hours for a program to install and all that fun stuff I can finally post this recipe. YAY!

Here we go. When I woke up this morning I saw there were about 6 bananas that were super ripe, so I said to myself “Hey! Let’s make banana pancakes, and banana bread. Let’s go BANANAS!” (hehe) Since I knew the banana bread would take about 1 hour and 15 minutes to cook I decide to prep that first. However, this time I decided to make this banana bread with mostly oatmeal (oat flour). I was scared at first, (why?) because I was not sure if it would come out the same as I usually make it with all-purpose flour.

So I decided to make it mostly of oatmeal flour and add a little bit of all-purpose flour. As you can see from the picture above…It looks fantastic! In fact, it was super moist and delicious. My niece Victoria told me this morning she didn’t like bananas, so I told her to try this banana bread and she told me it was really good. When I walked into the room she was in, I found her eating a whole piece again. She loved it, then I told her it was made with mostly oatmeal and she didn’t even noticed the difference.

Hope you can’t taste the difference either. Enjoy!

Oh! I was enjoying this piece of banana bread while watching the sunset :D check this out.

Sunset

Oatmeal Banana Bread
– 1 1/2 cup oatmeal (put in a processor and turn into flour) or use oat flour.
– 1/2 C of all purpose flour or your choice of flour
– 1 tsp of salt
– 1 tsp of baking soda
– 1 tsp of baking powder
– 1/2 C room-temperature butter
– 1 C of sugar
– 3 ripe bananas
– 2 eggs
– 1/4 tsp of vanilla
– Splash of milk (about 1tbsp)
Directions:
– Preheat your oven to 325.
– Spray a 9×4 loaf pan.
– In a medium-size bowl mix the dry ingredients (oat flour, all purpose flour, salt, baking soda, and baking powder) then set aside.
– In a large bowl combine the butter and the sugar. Until it is all well incorporated. (Use a spatula)
– Peel the bananas and place in a small bowl. Use a potato masher and mash the bananas until it is of a creamy texture.
– Add the mashed bananas to the sugar and butter mixture, and incorporate well. (Use a whisk)
– Add one egg at a time and incorporate with the whisk.
– Once the eggs have been incorporated, add the vanilla and milk.
– Add the dry ingredients to your mixture, and incorporate using a spatula. (do not over mix)
– Pour your batter into the 9×4 loaf pan, and cook in the oven for about 1 hour and 15 min.
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Oatmeal Banana Pancakes (No Sugar Added)

Oatmeal Banana Pancakes
Real Food No Diets
Oatmeal Banana Pancakes

Last night I saw the picture of my Oatmeal Pumpkin Pancakes, and I knew I had to make this for today’s breakfast. But then I realized…”wait a minute…I don’t have any pumpkin puree!!! :( ” So this morning, I decided to use bananas instead. :) These pancakes reminded me of banana bread (yum yum).

Oatmeal Banana PancakesI decided to do my first two pancakes without chocolate chips, and my last two with chocolate chips. All and all…both were super delicious. I kind of wish I had more.

As I was making these pancakes, I thought…”Bananas are very sweet; therefore, I don’t need to add any sugar.” I was right, these Oatmeal Banana Pancakes were just right in sweetness. However, you may adjust this recipe by adding sugar if you feel it is not sweet enough.

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Oatmeal Banana Pancakes
Makes 4 pancakes (measured with a 1/3 cup)
– 1/2 cup of oatmeal (you will turn this into flour)
– 1/4 cup of all purpose flour or your choice of flour
– 3/4 tsp of baking powder
– Pinch of cinnamon
– Pinch of salt
– 2 Ripe Bananas (puree)
– 1 egg
– 1 tbsp of canola oil
– 1/3 cup of milk
– 1/4 cup Chocolate Chips (Optional)
Directions:
Mixing:
– In a food processor or blender add the oatmeal and blend until it turns into a flour-like texture
– In a large bowl add the oatmeal flour and all of the dry ingredients and mix well.
– In a food processor or blender add the two bananas and puree. Then add this to your dry ingredients.
– Add the rest of the ingredients (wet ingredients) and mix well with a whisk.
– You may add the chocolate chips now or sprinkle them on top when cooking.
Cooking:
– Heat a frying pan over medium heat.
– Brush a little bit of butter in your frying pan.
– Pour about 1/3 of a cup of the batter into the frying pan and let it cook until you see little bubbles. Flip very carefully.
– Add any toppings you like to your pancake and enjoy!

Breakfast – Spinach and Tomato Egg Muffins

Spinach and Tomato Egg Muffins
I made these egg muffins to work one day and people loved them. It is super easy to make and delicious. I made my egg muffins with simple ingredients, but of course you can add more. You could add ham, bacon, bell peppers, and more. I made my egg muffins in a regular muffin pan/cupcake pan. I used Canola spray oil for coating the muffin cups, I did this to prevent the eggs from sticking (very important!). One of the main ingredients that add tons of flavor to this is the dried oregano. I feel like that ingredient makes all of the difference in this recipe.

If you don’t have time in the morning to make breakfast, make these egg muffins the night before and store them in a container in your fridge. They are super delicious for lunch as well. :D

Why don’t you try this, and make it tomorrow morning? with a cup of orange juice? :D YES!
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Spinach and Tomato Egg Muffins
Makes 6 muffins
– Spinach (Just enough for each muffin)
– 1 Tomato (cut into cubes)
– 4 eggs
– Splash of Milk (about 1tbsp)
– 1/4 tsp of garlic powder
– 1/4 tsp of black pepper
– 1/4 tsp of dried oregano (or more)
– Salt to taste
– Oil
Directions:
– Turn oven to 350.
– Coat each muffin cup with oil.
– Break the spinach with your hands and place it on each muffin cup.
– Cut the tomato into cubes and place on top of the spinach leaves.
– In a bowl add the eggs, milk, garlic powder, black pepper, oregano, and salt. And whisk.
– With a spoon start filling each muffin cup.
– Cook in the oven for 15 minutes.

Feel Better Green Smoothie

I have been sick for a couple days now, at first I started to feel better in a couple of days and I thought I was good to go. All of the sudden the day before yesterday I started to have cold symptoms again. Currently my nose is super runny (looks like the common cold). I usually get sick like this every year, it is not unusual for me. I am taking over the counter medication to see if it will help. I have also been looking for home-remedies to help me with this. I have been keeping up with my workout routine, I have of course changed a couple of things to give my body a little bit of rest. There are no excuses for not working out.

http://www.amazon.com/Norpro-431-4-Piece-Silicone-Maker/dp/B0036B9KHOIf you are feeling like me due to the changes in weather. I found a Lime Honey Popsicle recipe by The Suburban Girl Gone Country that not only is it delicious, it is quick, and it will get you to smile. I have eaten two already today. I used Silicone Ice Pop Maker, they are easy to clean and not messy. I bought mine in amazon.

These popsicles made me think of my lime green smoothie. I made it when I was sick last week and I definitely felt a lot better after making it. There is no measuring in this recipe, it is up to your taste. I basically measure in fruit size. So here it is.

Green Smoothie
Serves: 1
– 1 handful of spinach
– 1/2 granny smith apple
– 1/3 cup of mixed fruit or mango
– 1/2 lime juice and 1/4 of the peel
– 1 to 2 tbsp of Honey or Agave
– 1/2 C water
– 1/4 C ice
Directions:
– Add everything to a blender, and blend away~
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