Grilled Shrimp over Kale Salad w/ Date Lime Vinaigrette

Here is another healthy dish for the New Year. I like to add different greens to the kale to give the salad more flavors, so I added some Radicchio (bitter) and some Belgian endive along with some Farro. When you add different textures to the salad it really is more satisfying and filling. I like to use this dressing with bitter greens since it slightly sweet with the dates in it. I hope you try it. Ingredients: serves 2 6 large Shrimp 1/2 c Farro 1 sm. head Radicchio 1 sm. Belgian Endive 1 c Kale, chopped 1/4 c Red Onion, sliced 3 oz. Goat Cheese, crumbled (optional) Dressing: 2 Pitted Dates 1/3 c Grapeseed Oil or other light oil 1 t Lime Zest 1/4 c Lime Juice S & P to taste In a blender or

Salmon w/ Kale & Toasted Walnut Pesto

This is a great way to start the new year. If you are trying to incorporate more fish and raw vegetables into your diet then you want to try this recipe. It is easy to make, it can be used with fish or chicken and the salad components are easy to change to make them suitable for a variety of palates. You may want to switch the couscous for some Farro or Freekah which would give the salad more texture , add some fresh herbs, etc.... Ingredients: serves 2 2 6 oz. Salmon Filets (skin removed) 1/3 c dry Israeli Couscous 1 c Kale, chopped 6 Cherry Tomatoes 1/4 c Sundried tomatoes, roughly chopped 3 Scallions, sliced 1 Garlic Clove, minced zest of 1 Lemon 2 T fresh Lemon Juice 3 T Olive Oil 1/4 t

Whole Wheat Cherry Scones

This recipe was really popular with several of my clients. This is a great item to have in your freezer. Just take one out, wrap it in a paper towel and microwave for a minute and your set. It's great because you can add any dried fruit or spices you like to change the flavor. Ingredients: yield 1 dz. 1/2 c Old-Fashioned Rolled Oats 1 1/2 c Whole Wheat flour 1/4 c Sugar (or coconut palm sugar), more for dusting the tops 1 T Baking Powder 1/4 t Baking Soda 1/2 t Salt 6 T Unsalted Butter, cut into cubes and kept cold Grated lemon zest from 1 lemon 1/3 c Dried Tart Cherries 1 lg. Egg 1/2 c Buttermilk, plus more for brushing on scones Preheat the oven to 450 and have the rack in the middle of th

Pumpkin Muffins

The first time I made these muffins, my niece was visiting with some friends. I thought I would bake something for them in the morning, so I checked my pantry to see what was available. I like to keep things healthy, so I used a mixture of whole wheat flour, all-purpose flour, oatmeal and flax meal. I like apples in this muffin but you may want to use dried fruit or pear. Hope you try them. Ingredients: yields 18 regular muffins 1 c Whole Wheat Flour 1 c All-purpose Flour 1/2 c Flax Meal 1/2 c Rolled Oats 4 t Pumpkin Pie Spice 2 t Baking Soda 1 t Baking Powder 1 t Salt (I use coarse Kosher salt, reduce to 1/2 if using fine salt) 1 1/2 c Pumpkin Puree (I use the whole can) 1 c Coconut Palm Su

Thai Style Chicken Salad

This is something I put together for a luncheon. The weather was warm and I didn't want a dish with mayonnaise. The combination of sweet pineapple, tart lime juice, herbs and hot pepper really satisfies the tastebuds. This dish is light but filling. I hope you will try it. Ingredients: serves 4 1 lb. skinless/boneless Chicken Breast 1/2 c Pineapple, small chunks or slices 1/4 c Red Bell Pepper, diced 1/4 c Scallions, sliced thin 1/2 small Jalapeno, seeded and minced 1 small Cucumber, thinly sliced 3 T Cilantro, chopped 3 T Basil, chopped 3 T Mint, chopped Dressing: 3 T Lime juice 1 T Fish Sauce (if you do not have fish sauce then substitute soy sauce) 3 T Grapeseed oil or any light tasting o

Almond & Hazelnut Cake

Since it's that holiday season, I thought I would share another cake recipe. What could be better than chocolate with hazelnuts and almonds? This cake can be made in advance and frozen, to thaw simply remove it from the freezer, unwrap and let it sit on the counter. Ingredients: serves 8 Cake: 4 lg. Eggs 1/2 c Superfine Sugar (just put it in the food processor) 1/2 c ground Almonds (measure after they are ground) 1/2 c ground Hazelnuts (measure after they are ground) 1/3 c All-purpose Flour 1/2 c slivered or sliced Almonds Filling: 3 1/2 oz. Bittersweet Chocolate 1 T unsalted Butter 1 1/4 c Heavy Cream Confectioners Sugar, for dusting Preheat the oven to 350. Grease two 7-inch layer cake pan

Bittersweet Chocolate Cake

I started making this cake after I viewed it on Food Network in 2006. It has been a hit with everyone, especially chocoholics. What's really nice is since it is so rich this cake can easily serve 12-14. I topped this one with a little shaved white chocolate but a simple whipped cream goes well with it or place a slice on some vanilla bean creme anglaise. You can make this in advance and freeze the cake, thaw it and then put the ganache on it. Ingredients: serves 12-14 1 1/3 c Sugar, divided 3/4 c Brewed Coffee 7 oz. Bittersweet Chocolate, finely chopped or morsels (I use Ghirardelli) 2/3 c Dutch-processed Cocoa Powder 1/4 t Salt 1 T Brandy (or Kahlua) 3 lg. Eggs, separated plus 3 Egg Whites

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email:


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