When Chickens Wander to Vidalia

It's time to replace the old adage about "An Apple a Day" - with a new one -

"An Onion a Day"

While it may not win you more friends, it will relieve inflammatory bowel conditions and boost immune function, break down certain cancer-causing compounds, reduce the body’s absorption of cholesterol, AND also fight fungus!
In Georgia, where Vidalia onions are cultivated, the mortality rates from stomach cancer are about half the average for the United States. Also, the Chinese rank among the largest population of onion lovers, and guess what?  Their risk of getting stomach cancer is 40 percent lower than it is for people who shy away from them.
So let's add onions to our recipes with generous abandon.

Roasted dinner

Chicken and Vidalia Onion Casserole

Preheat oven to 350ºF, 175ºC.
  • 4-5 Boneless Organic Free Range Chicken Breast halves, cut into quarters
  • 1 Tbs. Extra Virgin Olive Oil
  • Cold-pressed organic Coconut Oil (to coat casserole)
  • 3 organic Sweet Potatoes, peeled and sliced 1/4"
  • 4 c. organic Vidalia Onions, chopped
  • 3 c. organic Portobello Mushrooms, sliced
  • 1 c. Almond Milk
  • 2 Tbs. Brown Rice Flour
  • 1 Tbs. Worcestershire Sauce
  • Sea Salt, Black Pepper, and Paprika, to taste
  • Dash of Cayenne, opt.
Rinse chicken and pat dry.
Over medium heat, lightly sauté chicken breasts in oil and drain on paper towel.
Grease a 2-quart casserole with coconut oil.
Mix milk, rice flour, Worcestershire sauce together.
Layer sliced potatoes, onions, mushrooms and chicken. Top with milk mixture and sprinkle with salt, pepper, and paprika.
Cover tightly with lid or foil (not touching chicken) and bake at 350° for 1 hour.
Serve with whole wheat bulgur, quinoa, or wild rice Pilaf.
~ To Your Health!

When did Waldorf Creep into my Sandwich?

It's helpful to have something quick and healthy in your fridge ready to grab as you rush off to work or an appointment. You can relate to that I'm sure. With summer around the corner, a cold meal is welcome.

I love the combination or sweet and savory, and adding low-sugar fruits to a sandwich is both tasty and smart! 


Waldorf Chicken (or Tofu) Salad

This salad will keep for 2 - 3 days.


Waldorf Chicken Salad Sandwich

  • 2 cups cooked organic Chicken, diced (or 2 cups grilled or barbecued Tofu for Vegan recipe)
  • 2 tablespoons Apple Cider vinegar
  • 2 medium organic Granny Smith Apples, unpeeled and chopped
  • 1/2 cup organic Grapes (halved)
  • 2 organic Celery Stalks, thinly sliced
  • Shredded organic Green Leaf or Romaine Lettuce
  • 1/2 cup chopped Pecans or Walnuts
  • 2 Tbs. organic whole Cranberry Sauce (opt.)
  • 1/2 cup Vegenaise
  • ¼ tsp. Black Pepper
  • Dash of Curry

In a medium bowl, combine all ingredients; mix well. Cover and refrigerate 1 hour. Serve on whole grain bread, Udi's Gluten Free Chia bread or atop salad greens.

~ To Your Health! ♥

Wrap It - à la Mediterranean

They're easy to transport, easy to make, inspire creativity, and are fun to eat... I'm talking about Wraps

Crunchy GF Wrap6.jpg

This wrap integrates a North African ingredient with a tasty hummus (or you may substitute BBQ'd tofu) filling.

Mediterranean Chicken Wrap Recipe

 Yield - 8 wraps

  • 1 cup uncooked whole wheat Couscous
  • 1/2 c. chopped Almonds, toasted
  • 1/2 c. golden Raisins
  • 3 c. BBQ'd Tofu (opt.)
  • 2 c. shredded organic Romaine Lettuce
  • 2 Tbs. diced organic Red Onion
  • 1/4 . extra virgin organic Olive Oil
  • 1/4 c. organic Lemon Juice
  • 1/2 tsp. Cumin
  • 2 Tbs. chopped organic Parsley
  • 1 tsp. grated Lemon peel
  • Salt and pepper, to taste
  • 4 whole wheat Pita Bread pockets, split into 8 rounds (or 8 whole wheat organic Tortillas)
  • 1 c. Hummus

Cook couscous according to package directions.

In a medium bowl, gently combine couscous, almonds, raisins, tofu, lettuce and onion.

In a small bowl, whisk together olive oil, lemon juice, parsley, cumin and lemon peel. Season with salt and pepper.  Mix 1/4 cup dressing into couscous mixture.

To assemble wraps, lay bread split side up on work surface. Spread each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each pita round.

Drizzle with 1 tablespoon dressing.  Fold up bottom and then sides to wrap.

~ Sahtein! ♥

When Fish Meets Spicy Red Sauce

I try to have a package of frozen, wild-caught Cod from Trader Joe's in my freezer at all times.  Fish is a favorite protein of mine, and hopefully of yours!  It's versatile, cooks quicker than other meats and is oh soo good for you. Herein lies one of my favorite fish toppings. The wonderful omega oils in the fish and the high antioxidant content of cooked tomatoes blend in a wonderful nutrition-filled dish.

It's quick and easy to boot.

This recipe can be made with Salmon or Snapper (not farm raised) if you prefer.

Cod in Spicy Red Sauce

  • 2 Tbs. virgin Olive Oil
  • 1/3 c. finely chopped organic Onion
  • 1 Garlic clove, minced
  • 1 Shallot, minced
  • 3 c. canned organic Plum Tomatoes, drained, seeded and coarsely chopped
  • 1/2 c. chopped Green Olives
  • 3 Tbs. organic Tomato Paste
  • 1 tsp. Thyme
  • ¼ tsp. ground Fennel
  • 1/8 tsp. Cayenne Pepper
  • 2 Tbs. minced organic Parsley
  • Sea Salt and pepper to taste
  • 6  6-oz. cold water Cod filets
  • Cilantro leaves for garnish (opt.)

Preheat oven to 425º F.

Heat the oil in a heavy saucepan over medium heat.  Cook onions, garlic and shallot until soft but not brown.

Add remaining ingredients, stir to blend, and then simmer for 10 minutes on medium low.  Taste and adjust seasoning.

Lightly oil a baking dish large enough to accommodate the fish in a single layer.  Arrange filets in the dish.  Pour sauce over fish and bake for 15 – 20 mins.  or until fish is no longer translucent and the sauce is bubbling.


Serve w whole wheat couscous, wild rice, or whole grain pasta and a vegetable.

~ Sahtein! ♥

Tasty Ginger Cod Filets

I try to get most of protein from beans and nuts, but a couple of times a week I add Wild Caught fish to my diet...and once a week I have 6 oz. organic free-range chicken breasts. If you have or have had cancer, it's important to limit your red meat intake, and if you do have it then 3 oz. of organic grass-fed beef or lamb is acceptable.  Even better, choose Bison or Elk!

A Note about Fish

Be very careful about the fish you eat.  As you know where the fish is caught and whether it's wild or farm raised impacts the quality and the safety of the fish.

Many contaminants in our oceans and rivers wind up in our food. Here is a handy list to take with you when shopping for fish.  For people who have had cancer, eliminating toxins is essential.  Click here for a list of safe fish.



This is my favorite way to cook Cod and my second favorite way to cook Salmon.  Don't be fooled by the simplicity of the recipe...


  • 6 organic Green Onions, cut in 1-2 inch pieces
  • 3-4 Tbs. shredded or diced organic fresh Ginger
  • 3 Tbs. organic Soy Sauce
  • 1 packet Stevia
  • 1/4 tsp. hot chili oil (opt.)

Mix Soy sauce, Stevia and oil together.

Place half the onions and ginger in glass or ceramic baking dish. Lay filets on top. Scatter remaining onions and ginger on top.

Drizzle with sauce.

ginger fish
ginger fish

Broil for 5 minutes, turn pieces over, and broil additional 3 minutes.  If filets are thick test for doneness (fish should flake when poked with a fork.)

Serve hot with sprouted brown rice and steamed vegetables.

~ itadakimasu! ♥

To Fish or Not to Fish...

What's for Lunch?

salmon salad lunch
salmon salad lunch

Yesterday was a warm, sunny day...which put me in the mood for a cold lunch plate.

I made Hummus the day before, and had steamed cabbage with mint and garlic, so two features of my lunch were ready.

The little animal protein i eat comes mainly from fish... cold water, wild-caught fish...which, by the way, has less mercury and nasty stuff than Farm Raised or Atlantic.

Salmon is a favorite, and I am sure to have a couple of cans of Alaskan Wild Caught Salmon in my pantry for the time I am out of the fresh version.  So I decided to make my Salmon Salad to compliment the Hummus and cabbage.

Hoda's Salmon Salad

Salmon Salad
Salmon Salad
  • 2 cans wild caught Pink Salmon
  • 2 organic Celery stalks, chopped fine
  • 3 organic Green Onions, chopped fine
  • 1/4 c. organic flat leaf Parsley, chopped fine
  • 2 Tbs. Vegenaise
  • 1-1/2 tsp. Spicy Brown Mustard or Dijon
  • 2 tsp. Lemon Juice
  • 1/4 tsp. Black Pepper

Flake the Salmon, and add rest of ingredients. Combine well in a medium bowl.

Serve over whole grain wheat-free toast or in a lettuce leaf, alongside avocado slices sprinkled with lemon juice.

~ Bon Apetit! ♥

Moqueca - Brazilian Spicy Fish Stew

I modified the recipe to meet the breast cancer diet recommendations.

You can turn down the 'heat' by using half the amount of chili peppers in the recipe. Remember that we don't want to saute in HOT oil.  Overheating oil turns it into a carcinogen.  Only use medium heat and add ingredients to the oil before it is hot or reaches its burn point.  The food should not 'sizzle' when you add it.

Although this method won't cause the usual browning, recipes are still tasty and so much better for you.

Tip: Whenever a recipe calls for cooking oil I use a 50-50 combo of olive and coconut oil...this boosts the burn point of the olive oil.


6-8 servings

  • 2  lbs. Wild Cod, cut into 2-inch pieces
  • 1 c. roughly chopped organic Onion, plus 1/2 cup julienned Onion
  • 2 c. roughly chopped organic Tomatoes, and 2 Tomatoes cut into 1/4" rounds
  • 2 cloves Garlic, and 1 Tbs. minced Garlic
  • 5 Tbs. chopped fresh organic Cilantro
  • 2 tsp. Sea Salt
  • 3 Tbs. fresh-squeezed Lime juice
  • 1/4 c. Extra Virgin Olive Oil (or coconut oil, or blend 50-50)
  • 1/4 c. Piri Piri, recipe follows
  • 1 (14.5-ounce) can Coconut milk

Place the fish in a large glass or plastic mixing bowl. In a blender, combine chopped onion, chopped tomato, the 2 cloves of garlic, 1 Tbs. of the cilantro, 1 tsp. of the salt, and lime juice. Blend until smooth, then pour directly over the fish. Cover with plastic wrap and refrigerate for about 1 hour.

In a large sauté pan over medium heat, add the oil. Wait 1 minute (do not allow to reach sizzle point).  Add the julienned onions to the pan and sauté, stirring, about 4 minutes.

Add the minced garlic to the pan and sauté for an additional 30 seconds. Pour the fish and the marinade into the pan and add the remaining tsp. of salt, the Piri Piri, and the coconut milk.  Stir to combine.

Cover pan until the liquid comes to a slow boil.  Place  the sliced tomatoes on top and cover again.

Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.

Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by cooked barley or whole wheat Bulgar.

Piri Piri:

  • 1 Tbs. plus 1/2 c. extra Virgin Olive Oil
  • 5 cloves Garlic, crushed with 1/2 tsp. Sea Salt
  • 3 Cayenne Chile peppers, chopped; stems, ribs and seeds removed (or substitute hot red peppers)
  • 1/4 cup fresh squeezed Lemon juice

Place a small pan over medium heat. Add 1 tablespoon of the olive oil to the pan. Wait 1 minute and add the garlic and peppers.

Sauté, stirring often, until the edges of the garlic are barely golden, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the pan in a blender and add the salt. Puree until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the blender, processing as you do. Let cool before using. Store refrigerated in an airtight container.

Yield: 3/4 cup

~ In good health!