Health Habits

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Posts Tagged ‘nutritional’

Paddy’s Paleo Beef Stew

March 13th, 2010

Next week is St. Paddy’s Day so all week on my site I’ve been featuring a bunch of healthy Irish recipes. Continuing on with my Irish recipe round up…..Yep, it’s another Irish beef stew. I can’t help it–it’s in my DNA!
You’re probably familiar with my Beef & Guinness version and you may remember I made an Autumn Stew this past year. What’s the difference besides the obvious use of Guinness? Subtle differences like using more types of root veg, pearl onions and no potatoes in the stew itself (making it a perfect St. Paddy’s Paleo dish) are the main differences, which goes to show that you can take the same idea and make it different and seasonal.

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Posted in Diet - General, Diet/Nutrition, Recipe, healthy recipes, locavore, nutrition, organic, paleo, vegetarian

Tags: caveman diet Gavan Murphy gluten-free healthy cooking healthy food healthy recipe los angeles low-fat nutritional organic paleo primal protein St. Paddy's Day St. Patrick's Day sustainable The healthy Irishman

Poblano Pork Stew

February 20th, 2010

Being in California I’m exposed to an amazing array of fresh organic fruit n veg that I wouldn’t normally get, especially back at home so I’m taking full advantage of it. One of my weekly adventures is heading to our local farmers market and seeing what’s in season and figuring out something to make with it. You might recall a few weeks back I made a Braised Beef Rib recipe using some Poblano peppers, which actually came from my garden. Turns out I really liked their charred smoky flavour so I figured I’d have another go with them. I love roasted peppers (Roast Red pepper Hummus) and funny enough I actually made this pork dish already but my photos weren’t up to par so this is round two. With a few tweaks this turned out even better than the last time.
Lucky for you I’m a shitty photographer!

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

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Posted in Diet - General, Diet/Nutrition, Recipe, healthy recipes, locavore, nutrition, organic, paleo, vegetarian

Tags: caveman caveman diet diet dinner farmers market Gavan Murphy healthy cooking healthy food healthy recipe los angeles meat nutrition nutritional nutritious organic paleo paleo diet paleolithic primal protein sustainable The healthy Irishman

Shrimp & Spaghetti (Squash) Fra Diavolo

February 13th, 2010

You may have noticed all the different winter squash at the markets–acorn, butternut, spaghetti, kabocha, just to name a few. I absolutely love butternut squash, which is what I tend to use most often. I suppose we all tend to stick with what we know and like but lately I’ve had quite a few inquiries for what to do with a spaghetti squash, which is great because I really dig this squash too. Actually I’m really into pasta (gluten free) but I’m off heavy carbs in the evening thanks to DR, Mr. Health Habits himself with the training program I’m on so this squash, believe it or not, makes a brilliant substitute for pasta! Thought all you who are sticking to any sort of get-in-shape regiment and of course all the Paleos, would love this idea, too.

RECIPE:
Serves 2 with leftovers

1 medium spaghetti squash (preferably organic)
1 lb medium wild, locally caught shrimp (21-30’s) P&D’s (peeled & de-veined)
1 cup pasta tomato sauce (whatever you fancy)
1 tbsp capers
1/2 lemon- zested
chili flakes (as much as you can handle)

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Posted in Diet - General, Diet/Nutrition, Recipe, healthy recipes, locavore, nutrition, organic, paleo, vegetarian

Tags: caveman diet farmers market Gavan Murphy healthy cooking healthy food healthy recipe los angeles nutritional organic paleo paleo diet paleolithic primal shrimp spaghetti squash sustainable The healthy Irishman

Braised Holiday Brisket

December 19th, 2009

The first time I had brisket was when I was working for a caterer at a Hanukkah dinner here in LA. I was fresh off the boat so I wasn’t versed in this Jewish tradition, though over the years I’ve become well versed in the variety of foods served around this time of year. This is in honour of all my Jewish peeps.

I’m a huge fan of braising meats because this technique of slow cooking over longer periods of time makes the meat super tender and intensely flavourful. Plus it’s hard to mess up. What I’m doing with this recipe is laying flavours on top of each other so that when the meat is cooked it’s tender like ‘butta’ you get this deep rich flavour that shows how much care and time has been put into preparing it. Now, I know brisket is more of a Hanukkah type dish but for those beef eaters coming ’round for Christmas dinner, this’ll go down a treat and can (and should) be done ahead so all you need to do is reheat. Doesn’t get any easier than that!

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

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Tags: Christmas Gavan Murphy Hannukah healthy cooking healthy food healthy recipe los angeles meat nutritional organic pork sustainable The healthy Irishman

Winter Split Pea Soup

December 12th, 2009

Winter is arriving if not already here for a lot of you (apparently there’s snow in Houston?) so this is defo soup season. You all know there’s nothing better than a delicious bowl of homemade soup with a nice sangwich. I remember growing up in the tropical Isle of Ireland and the odd day it might be cold and wet my Mum would always make us soup for lunch. It’s always been one of those things that was a staple in our house as any leftover veg from dinner would be made into a delicious soup the next day. Those were the days.

This soup recipe is one of my faves and you’ll definitely love the fresh pea flavour and earthy texture. Off you pop and get the pot out.

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Posted in Diet/Nutrition, Recipe, healthy recipes, organic, vegetarian

Tags: Christmas Gavan Murphy healthy cooking healthy food healthy recipe los angeles low-fat lunch nutritional organic soups stews sustainable The healthy Irishman vegan vegetarian

Chipotle Lime Catfish

December 5th, 2009

I remember as a young fella going fishing with the boy scouts (ahh, I was Angelic looking as you can imagine) and on occasion catching a catfish. We’d always just throw them back in as we were told they were inedible, though the people in Texas would beg to differ! There are Catfish Parlours all over the map there. According to Wikipedia, the most commonly eaten catfish species in the States are the channel catfish and blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States (I’m pretty sure Texas played a substantial role in it) that on June 25, 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.” Catfish is eaten in a variety of ways; in Europe it is often cooked in similar ways to carp, but in the United States it is typically crumbed with cornmeal and fried. Now, how ’bout that for some good info?

I think usually catfish is one of those fish that we don’t always gravitate to in the store because some people just don’t know what to do with it but once you get the hang of it, you’ll really enjoy it especially since it’s not expensive and it’s sustainable. I’ve made some delicious fish tacos with catfish and most recently Cajun spiced with Chard & Leek Saute. This is another tasty way to whip up a quick n’ easy dinner. How times have changed!

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Posted in Diet/Nutrition, Recipe, healthy recipes, nutrition

Tags: catfish parlour chef fish Gavan Murphy healthy cooking healthy food healthy recipe LosAngeles low-fat nutritional nutritious protein Seafood southern food Texas The healthy Irishman

Persimmon Couscous Stuffed Turkey Breast

November 21st, 2009

Gobble Gobble (as the actress said to the bishop). It’s Turkey time! If you saw my turkey post recently you’ll now know what type of turkey you should be getting as we know there’s going to be lots eaten over the next month or so. There will be soups, sandwiches, stews, stocks, casseroles and God knows what else we can think to make with Mr. Turkey. Salting, roasting, brining–each American family has their own style to cook the bird. But what if your family is small and you’d rather not cook an entire turkey? I’ve got you covered!

I’ve made stuffed turkey breasts before (here and here) but for this recipe I wanted to give you the idea of stuffing the breast with something a bit more out of the ordinary yet still in keeping with Thanksgiving flavours. Guess you could say it’s a modern twist on the classic turkey & stuffing. I came across Persimmons in my CSA box and though I don’t have much experience with them after one bite I knew I had to use them. In November and December persimmons are at their peak. I kept expecting the fruit to soften like a peach but as it turns out this type of persimmon, the Fuyu, is eaten like an apple. The taste of the flesh inside reminded me of a sweeter cantaloupe with the texture of a firm pear. The persimmon’s delightful flavour and texture turned out to be lovely addition to this dish.

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Posted in Diet/Nutrition, Recipe, healthy recipes, nutrition, organic

Tags: chef Christmas Gavan Murphy healthy cooking healthy food healthy recipe holidays los angeles low-fat cooking nutritional protein Thanksgiving The healthy Irishman turkey

Spice Month Round Up

August 29th, 2009

For those of you who are regular followers of the site, now you will no doubt be experts in using spices from that infamous spice rack in your kitchen. For the entire month of August I gave you guys recipes containing the most popular spices requested. What I’ve decided to do today is give a run down of what we made as well as highlight some other recipes that I’ve used containing your requests. Now it’s time to tuck into that rack (that didn’t sound so good, did it?) and get cookin’!

We kicked off the proceedings with one of my faves….
Allspice. I did a Jerk seasoned trio of recipes with this bad boy just so everyone could try it out with no excuses! Tell me, who made the jerk sauce? I also busted out a Banana Buckwheat Muffin recipe using allspice for all my baking buddies. Now, these were the business even though I’m not renowned as a ‘Pat the Baker’.
Other GM (Gavan Murphy) allspice recipes:
Healthy fresh baked apple tart
Homemade ketchup
Lamb Burgers

Next up was a bit of a surprise but Dried Thyme got the nod here. I had had a request for a healthy chowder recipe so being all about giving, as I am (by my own admission) that’s what I did. This is my no dairy/no butter version which turned out really well. I must prefer to use fresh thyme over dried since nearly all of my recipes call for fresh. Not to worry, remember our conversion? (If not, click chowder link to refresh your memory).

The one spice I thought would come in first place (I guess isn’t as hard for people) was Turmeric. By the way, is there a reason why we pronounce it TOO-Mer-ic? I really enjoyed working with it and figured since turmeric is a Middle Eastern spice, making an Indian dish was the best way to go. I made a Spiced Bindi (Okra) (Above) dish as well as Turmeric roasted mini potatoes with Arugula (or Rocket known across the pond–that one’s for you Eske). Because I was into using this so much I popped out a third recipe, Moroccan Quinoa Salad. This is gooood and a great healthy grain to boot. Still looking for help on my sad little Tikka Salmon, though…any takers?

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Posted in Diet/Nutrition, Recipe, fitness, health, healthy recipes, nutrition, obesity, weight loss

Tags: curcumin diet Diet/Nutrition fat fat loss fitness food Gavan Murphy health healthy cooking healthy food healthy recipe Indian food inflammation Irish Irish chef los angeles low-fat cooking Moroccan food nutrition nutritional nutritious obese obesity protein Spice month The healthy Irishman turmeric weight loss

Mango-Jalapeno Crabcakes (Gluten Free!)

July 25th, 2009

Like any true Irishman, I love me some fishcakes. So much so that I’ve nearly an arsenal of fishcake recipes! In my days, crab in Ireland was pretty much served as a ’salad’ mixed with mayo and Mary Rose Sauce or in a casserole. My first experience with a crab cake was on my first trip stateside, in Martha’s Vineyard and I’ve been hooked ever since. Traditionally they’re made with mayo and sometimes even butter but you know me, that’s not my bag (unless you make homemade mayo–click Mary Rose link above). But really, there’s nothing worse than ordering a crab cake that’s full of mayo and not so much crab, right? You won’t have to worry about that with this recipe! Also good to note, Dungeness crab meat is rated an Eco-Best choice.

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Summer Sufferin' Succotash (with Grilled Chicken)

July 18th, 2009

Suferrin’ Succotash! Remember that saying from Sylvester the Cat in the Looney Tunes cartoon? That was pretty much the only time I had heard the word succotash and as a kid I had no idea what it was or meant. Come to find out succotash is food (no wonder why I liked the saying!) The Missus had me believing this dish originated in the South, which would make sense why I had never heard of it, apart from the cartoon. But during my research on what the name means I found out it all began in the Rhode Island area, if you can believe that. The name is taken from the Naragansett Indian word msickquatash, “boiled whole kernels of corn,” from the Narragansett language once spoken on Narragansett Bay, which is present-day Rhode Island.

How ’bout that for research!

Succotash is a dish consisting primarily of corn and Lima beans, though now it’s been adapted all over the states. In the South any mixture of vegetables prepared with Lima beans and mixed with butter is considered a succotash. In Indiana, according to our Hoosier buddies (Indiana people), succotash is made with green beans and corn instead of Lima beans. Bet you didn’t know succotash was so interesting did you?

I happen to really like this succotash idea because I’m a big fan of all the components that are in the dish. Lima beans are a very good source of cholesterol-lowering fiber and have good significant amounts of folate and magnesium, all of which are beneficial for your digestive system and your heart. Corn is chock-a-block full of nutrients including fiber & vitamin C. Speaking of C, the peppers are loaded with it and the red pepper is also a great source of vitamin A. Basically you’re nourishing your body naturally, with a brilliant dinner to boot.

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The Irishman Rocks!!!

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Health Habits

Posts Tagged ‘nutritional’

Paddy’s Paleo Beef Stew

Poblano Pork Stew

Shrimp & Spaghetti (Squash) Fra Diavolo

Braised Holiday Brisket

Winter Split Pea Soup

Chipotle Lime Catfish

Persimmon Couscous Stuffed Turkey Breast

Spice Month Round Up

Mango-Jalapeno Crabcakes (Gluten Free!)

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Related Posts

Summer Sufferin' Succotash (with Grilled Chicken)

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