Comunidad Health Foods

When you need to wake up a full 1 ½ - 2 hours earlier than you’d ideally like – especially if you need to do so for an extended period of time – breakfast better be something special. You just need something to look forward to when your alarm starts harassing you. This morning, I was so not into waking up that I didn’t even register that my alarm was going off until it was well into its “desperation mode.” I don’t know about your alarms, but mine starts with a nice calm audio of waves crashing against the sand. Then the seagulls start. And then, if you’re really stubborn and don’t turn it off, the fog horn  from the fishing ship starts. Well today, not only did I awake to fog horn extravaganza, but the frequency of the horn was speeding up, as if my phone was saying, “ALRIGHT JESS, NO MORE MR. NICE PHONE!” Probably revenge for all the times I bad-mouth my phone in its presence.

Anyway, all of this to say, some mornings, a plain cup of yogurt or a bowl of cereal just won’t cut it. Some mornings, you wake up, and you can tell – this day is going to be a doozy. You have to prepare yourself. And I can think of no better way to make having to wake up early bearable than knowing that you have ice cream to look forward to for breakfast.

Ok, sorbet really. Sorry, I’m a dietetic intern – only on rare occasions do I support cracking open a pint of Ben & Jerry’s as the sun is still rising. Still, this might as well be ice cream to your taste buds – it’s cold enough to give you brain freeze, yet creamier than a popsicle or Italian ice. And did I mention it’s healthy? Yup. Totally breakfast worthy. So you may be treating yourself to something that feels indulgent, something that will make you totally excited to hear that fog horn blaring from your phone, because it means it’s time for breakfast….without feeling like you’re sacrificing those awesome healthy habits you pride yourself in during less cranky times.

I call this Summer Sunrise Sorbet and I highly suggest that you make it for breakfast (and pretend you’re eating ice cream for breakfast), but it’s really wonderful any time of day. Plus it’s easy and doesn’t require any fancy ice cream maker. Did I mention that it’s awesome? Because it is.

One Year Ago: Feta-Stuffed Burgers with a Greek Side Salad

Two Years Ago: Strawberry-Mango Power Smoothie

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 0 minutes

(printable recipe)

1 heaping cup frozen cantaloupe chunks¹

1 heaping tablespoon plain, non-fat greek yogurt

2 strawberries, chopped

2-3 teaspoons slivered almonds

Add the cantaloupe to a food processor or blender and process until the mixture resembles shaved ice or a granita (it will be blended but not smooth). Add the yogurt and 1 ½ strawberries and blend further until smooth, pausing to scrape down the sides as necessary. Transfer the mixture to a bowl and top with the remaining ½ strawberry and a sprinkling of slivered almonds.

Source: Floptimism Original

It’s time to say farewell to jicama and transition to a completely different food: chicken. I really haven’t been on much of a meat kick lately, but I did make these Thai Chicken Sandwiches a few weeks ago and my parents both loved them. It isn’t that I dislike the taste of chicken, or that I thought these sandwiches were bad – trust me, even if my parents raved about them, they wouldn’t be on here unless I thought they were good, too – I just can’t seem to get excited about them. In fact, while I was eating the meal, I kept wondering how the sandwich would taste with Thai tofu instead. Or a Thai chickpea patty. Ok, that one I just thought of now, but it sounds awesome.

Really, this chicken sandwich is pretty tame. The chicken itself has a mild flavor but is cooked well, giving it a great texture, and most of the toppings add more to texture than flavor too (cucumbers, mostly). It’s the Thai curry paste that makes this dish, and you can use as little or as much as you like depending on your heat preference. I slathered the condiment on before I was satisfied, whereas my family used a much smaller amount and still could taste it. Really, for such a self-proclaimed foodie, my taste buds appear to be pretty lame.

I paired the sandwich with a Thai broccoli salad, which was good but not outstanding. I found myself wishing for more dressing and a slightly softer broccoli component. Maybe just chopping the broccoli more finely would work but I wouldn’t be beyond actually trying to steam it a little, too. I used soy sauce and stevia in the dressing, but aside from that, really stuck to the original – which you can find over at Kalyn’s Kitchen.

I also made homemade rolls for the occasion, which were a labor of (pretty inactive) love. They’re called three day crusty rolls because you start them before bed on day 1 and don’t bake them until day 3. It’s a very hands-off process, though, and they came out with a pretty excellent texture. The whole wheat flavor was even pretty well masked, so that no one complained that I didn’t use all-purpose. Which inevitably happens when I try to whole wheat-ify everything I make. The only thing that I didn’t do perfectly with these guys was to make them big enough – for sandwiches, you really shouldn’t try to make any more than 6 rolls out of 1 batch. You can find that recipe at Andrea’s Recipes. If I ever tweak it beyond just substituting in whole wheat flour, I’ll consider putting it on the blog, but for now, this really isn’t my recipe at all and Andrea deserves the traffic and credit.

Yield: 4 servings

Prep Time: 5 minutes plus time for marinating (1-4 hours)

Cook Time: 20 minutes

(printable recipe)

2 tablespoons grated fresh ginger

2 cloves garlic, minced

1 teaspoon lemon zest

2 teaspoons sesame oil

¼ cup lime juice

2 regular (thick) chicken breasts

4 (whole grain)rolls, for serving

½ cucumber, sliced, for serving

Thai curry paste, for serving¹

Whisk together the ginger, garlic, zest, oil, and lime juice in a shallow dish or pie plate. Halve each chicken breast and add all four pieces to the dish. Turn to coat both sides with the marinade, then cover and refrigerate for at least 1 hour (I did four; the recipe says 15 minutes).

Heat a grill pan, lightly coated with cooking spray, over medium-high heat. When hot, add the chicken breasts and sear, 4 minutes per side. Lower the heat to medium and continue cooking for another 6-7 minutes per side, until the breasts have cooked through fully.

Serve with rolls, cucumber, and Thai curry paste.

Are you sick of jicama yet? I might be, a little, but only because I pretty much single-handedly went through that monster of a root on my own the other week. If people are what they eat, right now I’d  definitely be a big, dense brown root veggie about the size of a small child’s head. So then why am I telling you about more jicama, you ask? Well, mostly because I thought this Thai Jicama Slaw would be a nice segue way between the cilantro jicama recipe from last week and the Thai chicken recipe I have coming up. Plus, a lot of the recipes I’ve been trying lately need some more tweaking and aren’t really blog-ready yet, making it slim pickins around these parts for blogging.

This recipe really came out of my own head with the help of what (little) I know of Thai cuisine and a session of perusing the world wide web. Most jicama recipes you see will incorporate lime and cilantro, and while that’s fabulous (see Heck of a Jicama Salad for proof), I had just gotten through an entire Tupperware container full of that particular recipe. If I didn’t try something new and different, I was going to experience jicama burn out, fast. Thankfully, I also discovered during my research that jicama pairs well with Thai flavors. It just so happens that I had half of a red bell pepper, half of a cucumber, some carrots, sesame oil, and peanuts that I was trying to use up. Clearly, this was fate.

I’m just now realizing that I also had a Thai curry paste sitting in my fridge that I’m trying to use, that would have worked well in this, too. Can’t win ‘em all.

What came out of this abundance of jicama and odd other ingredients I wanted to use was pretty great! It’s not what I would call spicy food, but there is a kick that you get every couple of bites from the crushed red pepper. It’s just as crisp and fresh tasting as other wonderful jicama slaw recipes, yet it’s different from a lot of the flavors you tend to find in them. You could scale back the dressing if you want – it’s pretty heavily dressed, but even the fats used are healthy so don’t let it scare you too much. A lot of jicama recipes don’t call for oil at all. You could also use less jicama and more other ingredients – this would make the slaw a little more vibrant. I just used what I had on hand, and encourage you to do the same.

One Year Ago: Lazy Balsamic Chicken Skillet

Yield: 6 servings

Prep Time: 15 minutes plus approximately 30 minutes to cut jicama¹

Inactive Time: 1 hour

(printable recipe)

3 tablespoons sesame oil

2 tablespoons lime juice

¼ teaspoon crushed red pepper flakes

freshly ground black pepper, to taste

375g sliced jicama (approximately half large jicama)

75g cucumber, julienned

40g shaved carrot (approximately 1 carrot)

65g red bell pepper slices

45g chopped snacking peanuts (approximately ¼ cup)

Whisk together the sesame oil, lime juice, red pepper flakes, and black pepper. Add the remaining ingredients and toss well to mix the vegetables and fully coat them with the dressing. Cover and place in the refrigerator for at least 1 hour before serving. Slaw will keep, refrigerated, for up to 2 days.

¹For instructions on how to cut a jicama, see this how-to post

Now that we’ve gone over the nitty gritty technique of how to cut a jicama, it’s time to get to the good stuff – the recipe. Jicama is a pretty versatile ingredient because of its mild flavor. Some people whisk up a simple lime vinaigrette to poor over julienned jicama for a raw, healthy take on fries. Other people chop up jicama and sprinkle it over their salad for a nice crisp crunch. This recipe uses jicama the way I like it best – as the basis for what is essentially a much cooler, hipper, tastier version of a slaw. It’s kind of like taking those jicama “fries” I just mentioned and putting them over a bed of lettuce. It’s sweet without added sugars, crunchy and crisp without any vats of oil, and bursting at the seams with flavor. If you’ve never had jicama before, this is a great first recipe to try. Once you do, let me know that you’re ready for the next step up with this other great jicama salad recipe I have waiting (im)patiently in the wings (this one, thai inspired)!

One Year Ago: El Diablo Black Bean Casserole

Two Years Ago: Vanilla Almond French Toast

Yield: 6-8 servings

Prep Time: 35 minutes (including chopping the jicama) plus 15 minutes down time

Cook Time: 0 minutes

(printable recipe)

½ large bulb jicama root, peeled and julienned

a sprinkling of coarse kosher salt

½ cup lime juice

1-2 hearts of romaine, coarsely chopped

¼ cup finely chopped cilantro

1 teaspoon ground cumin

5 tablespoons extra-virgin olive oil¹

Place the jicama sticks in a very large bowl and sprinkle with salt and 2-4 tablespoons lime juice. Toss to coat, then fill the bowl completely with cold water. Let the jicama sit for 15 minutes before draining well.

Meanwhile, stir together 2-4 tablespoons of lime juice with the cilantro and cumin. Whisk in the olive oil to emulsify. Arrange the lettuce on a serving platter and top with the drained jicama. Pour the cilantro-lime dressing over the jicama as evenly as possible, and serve.

Leftovers may be kept refrigerated in an airtight container for up to 3 days.