Heart Pounding Romance

What's Mia Making

Blueberry Banana Ice Cream

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I’m sharing this recipe now because it’s cool, delicious, refreshing and it tastes like summer, but you can get all of the ingredients at any time of the year. In a word…yum! And it’s healthy too!

Ingredients:
4 ripe bananas
1/4 c. light agave nectar
1/2 c. unsweetened almond milk
1 c. frozen blueberries

1. Place sliced bananas in ziplock bag and freeze for at least 6 hours or overnight.
2. In a food processor, puree frozen bananas with 2 T. agave and 1/4 c. almond milk until smooth. Place into a freezer safe container and freeze.
3. Place blueberries into processor and add remaining 2 T. agave and 1/4 c. almond milk. Process until smooth.
4. Remove banana mixture from freezer and dollop with blueberry mixture. Swirl together, then return to freezer.

Lasts for three days in freezer…unless you live at my house.

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Avocado and Garbanzo Beans — Brilliant!

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You all know that I love avocados, but garbanzos are a close second for me so imagine how excited I was to find this idea for an avocado/garbanzo snack sandwich! Whoever thought to combine these two amazingly healthy ingredients is genius.

There’s really nothing to this recipe, it’s more of me tipping my hat at the ease of the idea. Simply smash your avocado, do the same with a handful of garbanzos, sprinkle some cilantro, lime juice and seasonings, and voila…healthy lunch!

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Summer Watermelon Salad

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This combines my love of avocado with refreshing watermelon and some feta for a bit of protein. It’s fast, easy, presents itself beautifully, and I think that’s a recipe for a perfect dish.

Ingredients:

watermelon
avocado
feta
radish (optional)
red onion, chopped or sliced
mint, sliced or torn
chives, chopped
salt & black pepper

Simply cut the first four ingredients into small cubes, assemble them in a rectangular pattern, sprinkle the herbs and red onion on top, and throw on a dash of salt and pepper.

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Shrimp and Quinoa

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Fast, healthy, delicious…what more could you want from a weekday dinner? Here’s a shrimp and quinoa dish that has an Asian flair to it.

Cook 1/2 cup quinoa as directed and set aside.

In a large pan over medium-high heat, heat 1 tablespoon oil and cook 10 oz. of peeled, deveined shrimp until opaque, about three minutes, and set aside.

Return pan to medium-high and add 1 tablespoon olive oil to cook 1/4 cup each of chopped carrots, red bell pepper, and red onion, along with 1 minced garlic clove. Cook until the vegetables are soft, about three minutes.

Add remaining quinoa and shrimp to the pan, along with 2 teaspoons of low-sodium soy sauce, 1 teaspoon of toasted sesame oil, 1 teaspoon of rice vinegar and 1/4 teaspoon of ground ginger.

Cook, stirring until hot for about three minutes. Top with 1 tablespoon of peanuts and sliced scallions.

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Greek Yogurt Coated Chicken

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You’re thinking another chicken recipe? Not another. But this one using Greek yogurt, mustard and garlic is so good as well as easy, and get this…it’s healthy too.

Today, a heat wave struck Los Angeles and I didn’t want to spend a long time cooking, nor did I want to turn on my oven. I looked for ingredients that could be made simply and that I already had in the refrigerator. Best of all, this dish made my mouth happy and it didn’t taste like everyday chicken. Try it and let me know what you think.

Combine the following:

1 cup of plain Greek yogurt

2 T. dijon mustard — or if you can find it, dijon garlic mustard

2 tsp. crushed garlic

Dip the chicken (I used skinless boneless breasts) into the mixture ensuring that you get a healthy coating. Then, dip into flour. Saute in a generous portion of olive oil on medium heat until a crust forms. Turn over and continue to saute over medium heat for another two minutes. Then, turn heat to low and cover for about three minutes or until done.

The greens in this picture are a combination of shredded brussel sprouts and kale. I saute them in olive oil with a little salt, covered until tender. With a side of sliced mango, you’ve got a food network worthy plate. Enjoy!

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