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RECIPES                                                                                         Back

 

 

Tomato Basil Soup

  • 1 can 16oz chopped or diced tomatoes
  • 2 T tomato paste
  • 4 cups of vegetable or chicken stock (low sodium, organic)
  • 2 garlic cloves
  • 1/2 onion sliced fine or in slivers
  • 2 sprigs of basil
  • 1 tsp sugar
  • 1 dash of salt
  • (Crushed black pepper optional)
  • Cheese of choice, parmesan, feta or blue cheese for garnish

Place all ingredients in a pot on the stove, bring to a boil and reduce to simmer for 45 minutes.  Either enjoy chunky or use a hand blender or put in a blender for one minute for a finer texture. Add cheese and enjoy-cold or hot!  *If you prefer your basil fresh, add at time of serving.  Enjoy!

 

Perfect Chinese Fried Rice

  • 1 cup Brown Rice, cooked in 2 cups of water (30 min on low & 20 min to steam)
  • 2 T of Vegetable Oil
  • 2 boneless breasts of natural chicken cubed or 1 lb of shrimp
  • 1 egg
  • 1/2 chopped sweet onion
  • 2 cloves of  garlic, chopped fine
  • 1" fresh ginger, chopped fine
  • 1/2 cup shredded carrots
  • 1/2 cup of sweet peas (preferrably fresh or frozen not canned)
  • 2 small zucchini diced OR 1 cup chopped bok choy, broccoli, or asparagus
  • 1 cup bean sprouts
  • 1/2 cup chopped scallions
  • 2 T light sodium soy sauce
  • 1 T sugar
  • 1 tsp. salt (if needed)
  • 1/2 cup chicken stock

After rice is cooked, prepare meat and vegetables.  Heat Wok or large saute pan to high heat, add chicken or shrimp, cook till tender (2-5 min.).  Remove meat.  Add egg, scramble and add onions, garlic, ginger and carrots.  Cook 2 minutes.  Add meat back to pan, then rice, toss for one minute, add all other veggies, soy sauce, sugar, and stock.  Cook for 3 minutes.  Taste for salt, add if necessary.  Enjoy!

 

Vietnamese Pho with Shirmp and Pork

  • 1 box of Chicken Broth (low sodium)
  • 1 lb of local shrimp, peeled, deveined (tail-on)
  • 1 pork tenderloin, marinated in soy, ginger and garlic
  • 1 box rice noodles
  • 1 onion sliced paper thin
  • 1 c. water
  • 1 c. bean sprouts
  • 1 bunch of scallions
  • 2 Thai chiles or 1 serrano pepper, chopped fine
  • 2 Tb. Fish Sauce
  • 1 clove Thai garlic
  • 1 lime, sliced
  • Fresh Mint leaves
  • Fresh Cilantro

Cook Rice noodles according to box and set aside.  Slice pork thin, pan sear, keeping the garlic and ginger from the marinade.  Take Stock and add thin sliced onion, chiles, garlic (plus leftover ginger and garlic from the pork) and fish sauce. Bring to a boil.  Add shrimp and one cup of water and poach on medium-once cooked, pour soup over noodles in individual bowls.  Add sprouts, scallions, lime juice, mint and cilantro-Enjoy!

 

Blender Gazpacho

  • 2 cups Tomato Juice
  • 1 medium Cucumber, peeled, seeded and diced
  • 1 can diced Tomatoes
  • 2 large Beefsteak, Heirloom or 4 roma tomatoes, seeded and diced
  • 1 small red onion, diced
  • 1 small red, orange or green bell pepper, diced
  • 1-2 large cloves of garlic
  • 1/2 cup of cilantro leaves
  • 2 T EVOO
  • 1T Red Wine Vinegar
  • Salt & Pepper to taste
  • Tabasco to taste

Garnish

  • 1 avocado, diced
  • 1 cup garden- herb croutons

Put aside 1/3 of diced tomato and 1/3 of the diced cucumber.  Place all other ingredients in the blender and liquify.  Add the tomato and cucumber back, taste for salt, add avocado and croutons when serving.

 

Chilled Quinoa Salad with Asparagus and Split Creek Farm Goat Cheese

  • 3 oz. Goat Cheese, crumbled
  • 6 stalks of Asparagus, diced to 1/2 inch size, cooked with a dash of salt in the Microwave (or on the grill) for 3 minutes
  • 1 c. of dry Quinoa, 2 cups water-cooked on low for 15 minutes, left to stand for 10 minutes
  • 1/2 c. small diced red onion
  • 1 T of chopped fresh basil (1tsp.dried)
  • 2 T EVOO
  • 1T Red Wine Vinegar
  • Salt & Pepper to taste

Guacamole & Chips:

  • ¼ c. red onion, diced
  • 1 jalapeno, diced, optional
  • 1 garlic clove, crushed
  • 1 roma tomato, chopped
  • 2 Hass avocados, peeled, seeded, and cut into chunks
  • 1 teaspoons kosher salt
  • 1 Tablespoon lime juice
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
  • Bag of low-fat tortilla chips

Shrimp Tacos with Chipotle Cream:

  • 1 tablespoon olive oil or 2 cups stock
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • Cilantro for garnish
  • 2 limes, cut into wedges
  • 1 cup of shredded lettuce
  • 3 roma tomatoes, diced
  • ½ cup shredded sharp cheddar cheese

Chipotle Cream:

  • 2 Tablespoons of Chipotle in adobo sauce
  • 8 oz. non-fat sour  cream

Black Beans and Spice

  • 1 can black beans, drained
  • 1 teaspoon cumin
  • 1 garlic clove, crushed

 

Banana Nut Muffins

1 ½ c Skim Milk

2 Egg Whites

3 Mashed Bananas or 2 bananas and 1 cup frozen blueberries

2 ½ c Oat Bran

1 T Baking Powder

½ c chopped nuts (walnuts/almond slivers/pecans)

¾ c Dark Brown Sugar

½ t Cinnamon

 

Preheat oven to 350°

Prepare muffin pans with liners or lightly oil.

Combine Milk, Egg Whites, and Bananas.  Combine other ingredients.  Mix together and spoon into pans bake 18 minutes.

Keep in well sealed storage so as not to harden.

Enjoy!

 

Peanut Butter Oatmeal Dark Chocolate Kiss Cookies

 

½ c Sugar

½ c Dark Brown Sugar

½ c Peanut Butter

½ c Butter

1 T Vanilla Extract

1 Egg White

1 c All-Purpose Flour

1 ½ c Oats

¾ t Baking Soda

½ t Baking Powder

¼ t Salt

1 Package Dark Chocolate Hershey Kisses

 

Preheat oven to 375°.  Unwrap kisses and freeze in a bowl for use later.  Mix first five ingredients with a hand-mixer.  Add egg whites and continue to mix on medium high.  Mix dry ingredients and add to wet mixture stirring with a spoon.  Refrigerate for 1 hour.  Use a mini-scooper to measure cookies and place them on baking sheets lined with parchment paper.  Bake 9 minutes.  Remove, let cool 2 minutes,  place frozen kiss on top of every cookie.

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RESTAURANTS                                                                               Back

Local, fresh ingredients are found at these great restaurants.  Choose wisely and you can eat healthy out!  Restaurants are listed by location.

Coming Soon!

and many more coming daily!  If you have suggestions, please email to caroline @eatfuelfood.com.

 

 

SHOPPING                                                                                      Back

 

Coming Soon!

 

 

GYMS                                                                                              Back

Full list of Brooklyn Gyms, Yoga Studios and more coming soon!

 

 

 

 

LINKS                                                                                              Back

SlowFood USA  www.slowfoodusa.org

Louie's Kids  www.louieskids.org

Charleston Wine + Food Festival  www.charlestonwineandfood.com

Les Dames D'Escoffier  www.ldei.org

American Diabetes Association www.diabetes.org

American Heart Association www.americanheart.org