Restaurant review: el Patio del Cordobes – Spain

faf7614073db11e3862312b5c0403726_8After walking around Granada, we stopped for lunch to rest out tired feet! Kathy enjoyed her meat lasagna. I had a tiny bite – very moist meat with loads of cheese melted on top. I thought the dish was quite salty. I really liked the eggplant fries with honey sauce drizzled on top. Makes me want to play around in the kitchen to see how I can create a healthier version! The green salad was pretty good, but iceburg lettuce has virtually no nutritional value. But it was fresh and refreshing! Interestingly though, I was hard pressed to find very many veggie options on their menu. Just about everything had cheese or meat.

A funny thing we’ve noticed about Spanish waiters, is that they rarely smile. And when they do, it seems forced. So much for an enjoyable experience with the wait staff… maybe they need a customer service training on the merits of playing nice so that guests want to tip you – just sayin’! But the venue was nice and simple.

 

Recipe: Roasted Brussels Sprouts

df7d42a8778d11e394a00ef4841a629f_8A vegetable with a bad name for itself, Brussels sprouts have historically been steamed and then served swimming in a butter bath to cover the bitter taste – no wonder most of us hated them when we were young. But we also know these little green rounds are packed with tons of vitamins… So, give this easy recipe a try and you just might fall in love!

Ingredients:
2 cups Brussels sprouts per person
Salt and pepper to taste
Olive oil

Directions:
Preheat oven to 350 degrees, which is about 180 degrees celsius (had to figure out conversion between Fahrenheit and Celsius while cooking in Spain!).
Line baking sheet with parchment paper. If you don’t have, bake directly on the baking sheet.
Cut off ends of washed Brussels sprouts, then cut in half. Place into a large bowl. Toss with 1/4 cup olive oil. Add more OO if serving more than 4 people.
Sprouts shouldn’t be super wet, just a little drizzle. Spread sprouts evenly on baking sheet. Sprinkle salt and black pepper over Brussels sprouts.
I use very little salt, or use non-salt instead. (One of my favorites is Costco’s Organic No-salt Seasoning).
Bake for 20 minutes or until edges are brown and some sprout leaves are crispy.
Serve immediately with meal. Great with couscous and green salad, as shown, for full dinner. Extra sprouts make great leftovers, but these taste so good it’s rare to have any left over!

Shopping tip:
When buying groceries internationally or in the USA, Brussels sprouts aren’t necessarily better when bought in bulk. The pre-packaged are usually just as good.

Enjoy and I’ll see you at the table!

 

Recipe: Black bean and avocado easy salad

black-bean-avocado-saladMy life is crazy busy, so having good #healthy food ready to go is key to eating right. Here’s a simple yummy recipe:

Ingredients:
2 cups grape tomatoes
Juice of 2 limes
1/4 cup cilantro, rough chop
1 can black beans, drained rinsed
1 avocado, cubed
1 teaspoon no-salt seasoning
1/4 cup raw pumpkin seeds

Directions:
Mix all ingredients together, store in air-tight container in fridge for up to 1 week (if it lasts that long!). For extra spice, add cayenne or tiny diced jalapeno.

Usage options: Great on green salad, add to quinoa or couscous. Or great as a side! Bon appetite!

Restaurant Review: Shin Sei – Utah

shin-sei-ogdenLunch at Shin Sei in Ogden.

Looking for lunch spot in historic Ogden, check out this great Japanese joint. Wonderful vegan and meat lover options. Sushi was veggie. Can’t believe it’s not a volcano, spicy salmon. Check out their $2 Tuesday specials too. The mussel shooters were great!

Restaurant Review: David’s Kitchen – Utah

davids-kitchen-slcLunch at the famous David’s Kitchen in Salt Lake City.

When I lived in CA and traveled back to UT, I always made sure to stop in for their amazing Hot & Sour Soup. Excellent Chinese makes a difference… crisp veggies, tasty sauces, great service (like customized pot sticker sauce made to order at your table). Lots of options for vegan and meat eaters. Suitable for business meetings, date nights, family functions.

Recipe: No Cheese Nachos

no-cheese-nachosBefore going nutritarian, I was a sucker for nachos and all the cheesey gooey goodness. So here’s my version of no cheese nachos!
Ingredients:
Rice/bean chips
Diced tomato
Vegetarian chili
Cubed avocado
Chopped cilantro
Salsa

Just as good as the real deal!

Restaurant Review: Guru’s Cafe – Utah

gurusWarm weather + outdoor seating + healthy food = great dinner out. Chipotle chicken wrap, Asian salad with tofu, sweet potato fries and spiced hummus with pita and chips. Mmmmm… thank you! Great spot for casual dates, business meetings, and large family parties. Always something for everyone in the crowd.

Restaurant Review: Thailand Restaurant – Utah

thailand-restaurant-draperThailand Restaurant in Draper.

Veggie spicy pad ped, Tom ka, veggie egg rolls? Yes, please! Thai House in Draper was sold and renamed to Thailand Restaurant. Same great location, food is pretty good too. My only gripe was not enough wait staff for busy lunch, otherwise great location for business lunch.