A Life Well Eaten

08/02/2023

06/02/2023

Valentine's Day is coming up. Looking for a reduced carb sweet treat for your Sweetie? Look no further. You can make cupcakes, a layer cake or even a sheet cake with this terrific recipe. Give it a try! Here's the link: https://drive.google.com/file/d/1Hgat4iwmDr5x9WuvgCqkvN3SReasHu9b/view?usp=sharing



Ghirardelli Chocolate Company Splenda

04/02/2023

Weeknight Chicken Fajitas (Serves 4)
by Robin Orvis

Ingredients:
4 Tbsp Vegetable Oil, divided
2 Tbsp Adobe Sauce (see note)
2 Tbsp Lime Juice
3-4 Garlic Cloves, minced
1 tsp Smoked Paprika
3/4 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Ancho Pepper
1 tsp Sugar
1-1/2 lbs Boneless, Skinless Chicken Breasts (about 2 large breasts)
2 Medium Brown Onions
1 Large Green Bell Pepper
Tortillas - corn, flour or low carb

Optional Garnishes:
Salsa
Sliced Avocado or Guacamole
Sour Cream
Your favorite Cheese
1 Jalapeno or Serrano Pepper, sliced
Lime Wedges

Directions:
1) Prepare marinade by whisking 2 Tbsp vegetable oil & next 7 ingredients in a medium bowl. Set aside.
2) Slice chicken into 1/8-inch & add to the marinade, stirring to coat thoroughly. Set aside to marinate for 30-60 minutes.
3) While the chicken marinates prep the onions & pepper. Cut each end off the onion. Slice in half through the diameter. Remove the skin. Cut the onions into 1/8-inch thin strips.
4) Trim & deseed the pepper & julienne into strips.
5) Heat a large cast iron pan over medium high heat. Add the remaining 2 Tbsps oil. Once the oil shimmers add the onions, salt to taste, and cook until they start to release some of the juices, about 5 minutes. Turn heat to low & let them simmer, stirring occasionally.
6) Once the onions are well caramelized remove to a small bowl, cover & set aside.
7) In the same cast iron skillet add the pepper strips and cook over medium high heat for 3-5 minutes. Place in bowl with onions.
8) Pour the chicken & marinade in the hot pan. Cook for 2-3 minutes until the chicken is white around the edges and starting to take on a nice char. Flip and cook for another 2-3 minutes, until cooked through.
9) Serve desired garnishes, allowing everyone to build their own.

Note: Using a blender, liquefy a small can of chipotle chilis in adobe sauce. Then freeze in tablespoon portions. It's a great way to add a kick of flavor to lots of dishes. If you think blending in the chilis will be too spicy, just use the Adobe sauce. But freeze the extra!

31/01/2023

Baby Kale, Carrot & Cucumber Salad with Ginger-Lime Dressing
by Chef Adam Lambay

So refreshing. So simple. So healthy. Another recipe for your New Year's resolution!

Serves 6: approximately 3.2g net carbs per salad serving and .5g net carbs for 2 tablespoons dressing

Salad Ingredients:
6 oz. Baby Kale
1/4 Cup Shredded Carrots
1/2 Cup Sliced Cucumber
Pinch of Chopped Fresh Basil or Cilantro

Place salad ingredients in a large bowl. Set aside.

Ginger-Lime Dressing Ingredients:
2 Tbsp Pickled Ginger
1 Tbsp minced Red Onion
2 Tbsp Chopped Fresh Cilantro
1/2 tsp Kosher Salt
1/2 Cup Vegetable Oil
Juice of 2 Fresh Limes or 2-3 Tbsp
2 tsp Sucralose

Place dressing ingredients in a blender or use a stick blender to blend and emulsify. Pour over fresh salad to taste. Store any unused portion in the fridge for up to a week. But we doubt it will last that long.

Yields approximately 1 cup of Dressing or 12 servings.

Serving Suggestion: Pick up a rotisserie chicken. Skin, debone, and shred. Add to the salad to make it a meal for 4.


Nine PBS Create TV

27/01/2023

In honor of we created a reduced carb chocolate cupcake just in time for Valentine's Day. We'll share the video and recipe soon! In the meantime, drool! 🤤

26/01/2023

Another nice press piece on Chef Adam Lambay and the CreateTV.com digital series in St. Louis' Town & Style magazine. Check it out here! https://townandstyle.com/?s=adam+lambay And, as always, you can stream all 10 episodes and the grand prize winning recipe at https://CreateTV.com/originals/adam-lambays-indian-inspired

Town&Style Create TV Nine PBS

16/01/2023

Wow! What a prize! Be sure to enter!

05/01/2023

Happy New Year! Is eating healthy one of your New Year's resolutions? If so, give this easy, healthy Fish Tostada with Sweet Pepper Slaw & Almond-Cilantro Pesto a try.

Fish Tostada with Sweet Pepper Slaw & Almond-Cilantro Pesto
by Chef Adam Lambay
Serves 6

Fish Marinade Ingredients:
1 Tbsp Coriander Seed, ground
1/4 of 1 Bunch Fresh Cilantro, chopped
Zest & Juice of half a Lime
1 Jalapeno, minced
1/2 tsp Kosher Salt
Freshly Ground Pepper to Taste

1-1/2 pounds Fresh Tilapia Fillets
2 Tbsp Vegetable Oil
12 Tostadas

Instructions:
1. Make marinade by placing coriander, cilantro, lime juice & zest, & jalapeno in a bowl. Stir to combine. Set aside.
2. Place the fish in a single layer in a large baking dish. Pour the marinade over the fish.
3. Sprinkle with salt & pepper.
4. Place fish in the refrigerator for at least 1 hour but not more than 2 hours.
5. While fish marinates, make the Sweet Pepper Slaw.

Sweet Pepper Slaw
Ingredients:
1 Anaheim Pepper, sliced thinly on mandolin
1 Large Poblano Pepper, sliced thinly on mandolin
1 Large Sweet Bell Pepper, your favorite color, sliced thinly on mandolin
1/2 Cup Jicama cut into very thin sticks
4 Radishes, sliced thinly on mandolin & cut into matchsticks
2 Tbsp Chopped Chives
Zest and Juice of half a Lime
2-3 Tbsp Sour Cream, to taste
Salt & Pepper, to taste

6. Place all the sliced vegetables in a large bowl and toss with chives, juice, zest, and sour cream. Salt and pepper to taste. Set aside.
7. Next make the Almond-Cilantro Pesto

Almond-Cilantro Pesto
Ingredients:
1-1/2 Bunch of Fresh Cilantro
1 Tbsp Chopped Almonds, toasted
1/3 Cup Red Onion, roughly chopped
1/2 Cup Vegetable Oil
Juice of 1/2 a Lemon
2 Tbsp Cotija Cheese
Salt & Pepper (to taste)

Garnish:
Cotija Cheese
Fresh Cilantro, chopped
Lime Wedges

8. Add all the cilantro, almonds, onion, oil, lemon juice & 2 Tbsp of the cotija to a blender and puree. Finish by adjusting with salt & pepper. Do not add salt until you have tasted the pesto as the Cotija is usually salty on its own.
9. Set completed pesto aside.
10. Heat vegetable oil in a large, heavy-bottomed sauté pan over medium-high heat. When the oil shimmers add the marinated fish. Cook on one side for 2-3 minutes. Turn and cook on the opposite side for 2-3 minutes. You’ll know the fish is cooked when it flakes.
11. Layout the tostada shells. Smear each with the pesto.
12. Either chop each piece of fish into small morsels or break them into larger pieces by hand. Pile fish on the pesto topped tostadas.
13. Top the fish with the slaw.
14. Garnish each tostada with a sprinkle of Cotija, fresh chopped cilantro, & a lime wedge.


#2023

31/12/2022

Santa approved snack to end 2022. Hummus & garden fresh carrots.

Using a food processor blend one 15.5 oz can of garbanzo beans that have been drained & rinsed, 1 clove garlic, 3 Tbsp lemon juice, 1/4 cup water, 1/2 tsp Kosher Salt, 1/4 tsp ground cumin, 5 Tbsp tahini, & 3 Tbsp olive oil until smooth. Garnish with smoked paprika and parsley. Serve with pita chips or fresh veggies for a very healthy snack. This will be your 2023 go-to, trust me. Happy New Year!

30/12/2022

Here's another great dip for a SPICY NYE celebration. Happy New Year 2023!!

Chili Pepper Chicken Dip
by Chef Adam Lambay

1 lb. Boneless, Skinless Chicken Breast, cut into 1-1/2" pieces
1/8 tsp Red Pepper Flakes
1/4 tsp Dried Oregano
1/2 Cup Sriracha Pepper sauce (your favorite)*
1/2 Cup Water or Chicken Stock
1/2 Cup Mayonnaise
1/2 tsp Kosher Salt

Preheat oven to 350˚F.

1. Place chicken pieces, pepper flakes, oregano, Sriracha and water or stock in a lidded casserole dish. Cover tightly with the lid and bake for 45 minutes.

2. Remove the lid and return to the oven for another 10 minutes.

3. Remove from the oven and allow the chicken mixture to cool for about 15-20 minutes.

4. While chicken cools, rub low carb tortillas lightly with vegetable oil and sprinkle with kosher salt. Cut into triangles, place on a cookie sheet, and bake at 350˚F for 7-10 minutes, until they are slightly browned and crispy. Remove from oven and set aside.

4. Pour the cooled chicken mixture into a stand mixer with a paddle attachment. Mix on low speed until the chicken is shredded. Add the mayonnaise and salt and continue mixing until the dip is well combined and creamy.

5. Serve with toasted tortilla chips, sweet pepper wedges, cucumber scoops, or your favorite vegetable for a low carb treat.

Serves 12

Create TV Nine PBS

29/12/2022

The calendar may say winter, but I was out in the garden on this 60 degree day & it feels like spring. Hard to believe Mother Nature tried to kill us last week! Anyway, I decided to take advantage of her good mood & start planning my 2023 vegetable garden. I happened upon a row of carrots I sowed in late summer that I had forgotten about. The leaves were withered, frost bitten, & very small. But I decided to see if there were any carrots hiding. Low & behold I pulled up 40 late December 🥕 🥕 🥕! They may be small but tonight I'll roast them with some of the fresh thyme that is still hanging on & enjoy a surprise carrot feast.