Garlic Lime Chicken

Garlic Lime Chicken

Ingredients
2 tsp garlic, minced
3 boneless skinless chicken breasts
1/4 cup fresh lime juice
1/2 cup soy sauce
1/2 tsp ground black pepper
1/2 tsp dried mustard
1 tablespoon Worcestershire sauce

1.Mix together all the marinade ingredients.
2. Place the chicken breasts in a re-closeable plastic bag.
3. Pour the marinade over the chicken, close the bag.
4. Toss well to coat the chicken with the marinade.
5. Marinate in the refrigerator for at least 2 hours.
6. Drain and discard the marinade.
7. Grill, broil or sauté as desired.


This is a very delicious and basic recipe for a grilled chicken breast. Make a lot of batches when the chicken breasts are on sale in bulk. Store them in the freezer, and toss the meat in pastas, soups, or salads. 

This recipe will be used a lot in my cooking in this blog!

Til Next Time,

Daniel

Vitamin C Booster Smoothie

Vitamin C Booster Smoothie

Ingredients
1 large grapefruit, peeled, seeded, and cut into bit sized pieces.

1/2 cup of fresh pineapple. (If you are using canned, use the one without syrup)
1/2  cup of fresh/frozen strawberries
(if using fresh, add 1/4 cup of ice for frothiness)
1/2 cup of greek yogurt.




Blend until smooth. Pink grapefruit, pineapple, and strawberries are super high in vitamin C, and is full of antioxidants. Power up your morning with this delicious smoothie. Yummo!

Daniel

Follow me +Daniel Kim 

Visit me at www.dailyopinioninternational.com

Orange Almond Smoothie

Orange Almond Smoothie

Ingredients
1 cup (250 mL) almond milk 
1/8 teaspoon of vanilla paste (sub with extract)
1/2 cup of orange juice
1 lemon 
1 lime
3 ice cubes
1 tablespoon of agave nectar





Blend all ingredients until smooth. This a very nice, filling, delicious smoothie, that is full of vitamin c, and antioxidants. These ingredients can help regulate blood sugar, lower cholesterol levels, and improve heart health.

Til Next Time,

Daniel

Follow me +Daniel Kim 

Visit me at www.dailyopinioninternational.com

Spicy Beef and Shrimp stirfry.

                                                 

Spicy beef and shrimp stirfry

                               

• Ingredients
• 1/4 cup Shao Hsing rice wine, (substitute with mirin)
• 1 1/2 tablespoons oyster sauce
• 2 teaspoons cornstarch
• 4 teaspoons canola oil, divided
• 3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
• 1/4-1/2 teaspoon crushed red pepper
• 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
• 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Method

• 1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
• 
  
• 2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
• 
  
• 3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Serve with delicious rice noodles, or brown rice. Recipes for those coming soon! Low calorie alternative to takeout. A must try!

Til next Time,

Daniel

Follow me +Daniel Kim 

Check out my blog www.dailyopinioninternational.com

Bean Bolognese

Bean Bolognese

Ingredients
1 14-ounce can Cannelloni beans, rinsed.
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 teaspoon salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14-ounce can of diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
1/2 cup freshly grated Parmigiano Reggiano cheese

Method

1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4. Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread. Enjoy!!

Til Next Time,

Dainel

Strawberry Banana Parfait

Strawberry Banana Parfait

Ingredients

100 calorie yogurt cup – strawberry banana flavor
2 tablespoons of fat-free granola
2 strawberries, sliced
1/3 of a banana, sliced

A delicious, but a low cal parfait. Perfect as a light dessert, or a sweet breakfast.

Til next time,

Daniel

Follow me +Daniel Kim 

Margherita Bagel

As you probably know, bagels a Margherita pizza is a simple, but delicious combination of three basic ingredients: Tomatoes, Mozzarella, and Basil. 

Ingredients

1 whole grain bagel
2 thick slices of mozzarella
2 thick slices of tomatoes
1 teaspoon of coarsely ground black pepper
1 teaspoon of sea salt

3 leaves of basil

• Slice one whole grain bagel in half. 
• Put under a broiler or a toaster in order to crisp up the bread. Put the slice of mozzarella cheese on top of the crunchy bagel, and top with the tomato. 
• Season the tomato with the salt and pepper. 
• Put under a 400 degree oven until the cheese is melty. 
• Top with some ripped basil leaves. 

Til Next Time,

Daniel Kim

Banana and Kiwi smoothie

Green Smoothie

Ingredients

• 2 kiwis
• 1 banana
• 2 cups fresh baby spinach (or other leafy green)
• ¼ avocado
• 1/2 cup water

Blend until smooth in a blender.

Delicious Smoothie with all the veggies you need in a sweet little package with tender pieces of kiwi fruit.

Til Next Time,

Daniel

Peanut Butter and Banana Smoothie

Peanut Butter and Banana Smoothie

1 cup of skim milk
1 ripe banana
2 tablespoons of peanut butter
1 teaspoon of agave nectar
4 ice cube

Put in a blender, and blend until smooth.

Til Next time,

Daniel

Low Fat Hummus (Vegan)

Low Fat Hummus that is VEGAN

Ingredients
15 ounces of canned chickpeas
1 small clove of garlic
1.5 tbsp water.
2 tbsp lemon juice
1 teaspoon of lemon zest
1.5 tbsp tahini
1/4 tsp salt
Fresh ground pepper to taste







Method

1. Drain and rinse the chickpeas and set aside.
2. Add the garlic clove to the food processor and pulse until chopped up. Stop the food processor.
3. Add the chickpeas, filtered water, lemon juice and zest and pulse the chickpeas until they are fairly broken up. Depending on how strong your food processor is when they are broken up you can let it run for a few seconds or just keep pulsing until it’s a little smooth. Stop the food processor. Taste test and add more lemon if desired.
4. Add the tahini, salt and a little fresh ground pepper. Let it run until everything is creamed up. Taste test and adjust any additional salt, pepper, lemon or water (for consistency). Your hummus should be creamy with no chunks left.

Make sure you eat it with plenty of fresh veggies including celery, carrots, or crackers/pita chips.
This is a very healthy dip, and should be part of your everyday repertoire

Til Next Time,

Daniel

Follow me +Daniel Kim

Check out my main blog at www.dailyopinioninternational.com

Coconut Rice

Coconut Rice

Ingredients

1 (14 oz) can of unsweetened coconut milk

1 1/4 cup of water

1 teaspoon of sugar (sub. with a drizzle of honey)

1/4 teaspoon of salt

1 1/2 cups of uncooked Jasmine rice

Method

Rinse and drain rice in cold water.

Place the rice in a saucepan with water, coconut milk, sugar/honey, and salt. 

Place the pot over high heat and, bring the liquid to a boil. 

Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. 

Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

This dish is delicious with any spicy dish including my delicious Spicy Tilapia with Pineapple Jalapeño Relish.

Til Next Time,

Daniel

Follow me +Daniel Kim

Check out my main blog at www.dailyopinioninternational.com

Hawaiian Style Grilled Cheese

Ingredients 
2 Tablespoons of softened Butter
1 slice of fresh pineapple
2 slices of ham
4 slices of Italian Style Bread
4 slices of Swiss Cheese
1/8 teaspoon Kosher salt

Spread the butter on the four pieces of bread evenly. Then put them butter side down on MEDIUM heat in a dry non stick skillet at brown for exactly two minutes. Place the cheese on each slice of bread in order to melt it. Put the pineapple on two pieces of bread, and ham on the left over bread. Then combine them together. Sprinkle the outside with salt, right after it comes out of the skillet.

Please Try!

-Daniel

Spicy Tilapia with Pineapple Relish

Spicy Tilapia with Pineapple Relish

Ingredients

2 teaspoons canola oil
1 teaspoon Cajun seasoning

1/4 teaspoon kosher salt

1/4 teaspoon ground red pepper

4 (6-ounce) tilapia fillets

1 1/2 cups chopped fresh pineapple chunks

1/3 cup chopped onion
1/3 cup chopped plum tomato

2 tablespoons rice vinegar

1 tablespoon chopped fresh cilantro

1 small jalapeño pepper, seeded and chopped

4 lime wedges

Method

Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork.

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.

Serve with Coconut Rice (recipe coming soon)

Til Next Time,

Daniel

Follow me +Daniel Kim

Check out my main blog at www.dailyopinioninternational.com

Mediterranean Cous Cous

Mediterranean Style Cous Cous

Ingredients

1 tablespoon of a fruity olive oil
1 onion, finely diced
1 garlic clove, minced
1 cup of dried quick cook couscous
2 cups of chicken stock
2 tablespoon of parsely, chopped.
1/2 teaspoon of salt (ignore salt, if chicken stock is salted)
1/2 coarsely ground pepper.
Optional, 1/2 teaspoon of chopped coriander

Method

1. Heat butter in a sauce pan on medium heat, (use something with a lid) 

2. Add chopped onions, and stir until translucent.

3. Stir in the minced garlic.

4. Add the cous cous.

5. Add the chicken stock

6. Stir, and bring to a boil.

7. Remove off heat, and allow to stand for 5 minutes.

8. Stir in coriander, and/or parsley.

9. Add salt and pepper to taste,

10. Flake with a fork.

Serve along side my delicious pork tenderloin, or any chicken dish.

Til Next Time,

Daniel

Follow me +Daniel Kim

Check out my main blog at www.dailyopinioninternational.com

Pork Tenderloin with Olive Tapenade

Pork tenderloin with Olive Tapenade

• Ingredients
• 1 pound, pork tenderloin, trimmed, and cut into eight medallions.
• 1/2 teaspoon of coarsely ground sea salt
• 1/2 teaspoon of coarsely ground black pepper
• (opt) 1/4 teaspoon of ground fennel
• 1/2 teaspoon of light olive oil (or any other flavorless oil)
• 1/2 cup of mixed olives (whatever you have on hand)
• 1 tablespoon of chopped parsley,
• 2 teaspoons of aged balsamic vinegar
• 2 cloves of minced garlic.
• 
  

Method

Preheat a nonstick pan over high heat for two minutes. Combine salt, pepper, and dried fennel, and rub on the pork medallions as evenly as possible. Add the olive oil to the pan, and then cook the medallions for 4 minutes on each side, or until the internal temp reads 160 degrees. It should be slightly pink in the middle for the best results.

While the pork is cooking, a great way to save time, is to make the olive tapenade. Just combine the remaining ingredients and pulse in a food processor until it is a smooth paste. Then serve alongside the pork for a delicious, yet healthy meal.

Serve with a low calorie Cous Cous.

Til Next Time,

Daniel

Follow me +Daniel Kim

Check out my main blog at www.dailyopinioninternational.com