Healthy Tips for using up leftovers
Healthy ideas for leftovers
Top ten ways to use leftover turkey
Happy Eating!
Sunday, December 26, 2010
Holiday Leftovers
If your family is anything like mine, after the holidays you have officially stuffed yourself with copious amounts of turkey, mashed potatoes, stuffing, green bean casserole, sweet potatoes, corn pudding, greens, rolls, pies, cakes, cobblers, cookies and loads of other comforting dishes. Every bit of it was delicious, but the massive quantity in which the food was prepared is now occupying every inch of your fridge. With all the time and effort that went into preparing the over-sized meal you don't want to waste the leftovers, but let's be honest, you can only eat the food so many times before your taste buds (and your waist line) need a break! Here are a few cool ideas for how to enjoy all the leftovers in a healthier way.
Healthy Tips for using up leftovers
Healthy ideas for leftovers
Top ten ways to use leftover turkey
Happy Eating!
Healthy Tips for using up leftovers
Healthy ideas for leftovers
Top ten ways to use leftover turkey
Happy Eating!
Monday, December 20, 2010
Better Holiday Treats!
It's the time of year when all the wonderful sweet desserts come out! It seems like everywhere you go there are cookies, cakes, brownies and candies asking you to eat them. There is always the tray of cookies someone left in the break room at work. The brownies and candy at the holiday party. And of course any family holiday dinner is not complete with out at least 3 different cakes. It is so fun making and eating all these goodies, but if you are not careful the calories can add up quickly! I have listed some recipes below that are lower in calories, easy to make and so tasty!
Peanut butter and pretzel truffles
- Jar of crunchy peanut butter
- 1-2 cups chopped pretzels (note: I always put the pretzels in a zip lock bag and crush them a bit with a glass)
- dark chocolate (melted)
This recipe is so inexpensive and so easy it's ridiculous! Simply mix the peanut butter and pretzels together and set the mixture in the freezer for about 15 minutes. Line a baking sheet with parchment paper and roll the mixture into small balls. Freeze the mixture for 45 min to 1 hour. Dip the balls in the melted chocolate and place back in the freezer until they are set!
These little balls are only about 60 calories each. The peanut butter offers nutritious protein and the dark chocolate is packed with antioxidants.
Just try not to eat them all in one sitting!
* One of my good friends makes Oreo truffles similar to this method, but with crushed Oreos, cream cheese and white chocolate. They are also amazing!
Here are some tips I found on making healthier cookies. Using a few healthier ingredients will have little impact on taste but make a huge difference in fat and calories.
Another fun, easy thing you can do with cookies, is stuffing them! Simply buy a roll or two of pre-made sugar cookie dough and slice into thins rounds. Lay a round on the cookie sheet and top with a thin mint cookie, a Reese's cup, a piece of caramel or anything else you want.Then top with another round of cookie dough, seal the two slices together and bake according to package instructions. Couldn't be easier! (Keep in mind whatever you stuff your cookies with can add on a lot of calories if you are not careful!)
Frozen Pumpkin Mousse Pie
Here is another great holiday dessert recipe I recently came across. It is easy, indulgent and at just over 200 calories a better choice than that double chocolate fudge pie calling your name. Another great bonus of this recipe? 80% of your daily vitamin A needs. Who would've thought you could get nutrients in your desserts?!
Frozen Pumpkin Mousse Pie
Whatever fun and delicious treats you find yourself making this season, remember you can always find something tasty, low calorie or nutrient dense out there!
Happy Holidays and Happy Eating!
Peanut butter and pretzel truffles
- Jar of crunchy peanut butter
- 1-2 cups chopped pretzels (note: I always put the pretzels in a zip lock bag and crush them a bit with a glass)
- dark chocolate (melted)
This recipe is so inexpensive and so easy it's ridiculous! Simply mix the peanut butter and pretzels together and set the mixture in the freezer for about 15 minutes. Line a baking sheet with parchment paper and roll the mixture into small balls. Freeze the mixture for 45 min to 1 hour. Dip the balls in the melted chocolate and place back in the freezer until they are set!
These little balls are only about 60 calories each. The peanut butter offers nutritious protein and the dark chocolate is packed with antioxidants.
Just try not to eat them all in one sitting!
* One of my good friends makes Oreo truffles similar to this method, but with crushed Oreos, cream cheese and white chocolate. They are also amazing!
Here are some tips I found on making healthier cookies. Using a few healthier ingredients will have little impact on taste but make a huge difference in fat and calories.
Another fun, easy thing you can do with cookies, is stuffing them! Simply buy a roll or two of pre-made sugar cookie dough and slice into thins rounds. Lay a round on the cookie sheet and top with a thin mint cookie, a Reese's cup, a piece of caramel or anything else you want.Then top with another round of cookie dough, seal the two slices together and bake according to package instructions. Couldn't be easier! (Keep in mind whatever you stuff your cookies with can add on a lot of calories if you are not careful!)
Frozen Pumpkin Mousse Pie
Here is another great holiday dessert recipe I recently came across. It is easy, indulgent and at just over 200 calories a better choice than that double chocolate fudge pie calling your name. Another great bonus of this recipe? 80% of your daily vitamin A needs. Who would've thought you could get nutrients in your desserts?!
Frozen Pumpkin Mousse Pie
Whatever fun and delicious treats you find yourself making this season, remember you can always find something tasty, low calorie or nutrient dense out there!
Happy Holidays and Happy Eating!
Sunday, December 12, 2010
Amazing Meals from the Sea!
I don't know about you, but I LOVE fresh seafood. Fish, crab, lobster, shellfish, all of it is just so delicious. It is also very versatile and often nutritious. In the past when we wanted a seafood dinner we would usually just go out to eat. And then we discovered the Yellow Umbrella. The Yellow Umbrella is a small store right up the street from us that sells an amazing variety of seafood, most of which comes out of the ocean the day you buy it. The staff is very knowledgeable and everything we have ever bought from there is wonderful. I would suggest you find a place like this near you to make these AMAZING recipes:
Spanish Mussels
- fresh mussels (enough to feed everyone you are cooking for)
- Chorizo sausage (1-2 links - casing removed)
- 1 sweet onion, chopped
- 1 bottle Spanish wine (a tempranillo would be a great choice!)
- fresh chopped parsley
Start by cooking the sausage in a large pot (crumbling as you cook). Once cooked all the way through, remove from pot and set on a plate. Cook the onion in the fat from the sausage. Once the onions are cooked, add the sausage and mussels and enough wine to cover the mussels (you might want to add about a cup of water as well). Put a lid on your pot and bring to a soft boil. Steam for about 10 minutes or until the mussels are slightly opened. Put mixture on plates and sprinkle with parsley.
Mussels are a great source of Selenium, vitamin B12 and Zinc. This recipe is so easy and so flavorful!
Scallops with gnocchi and asparagus in a parmesan cream sauce
- scallops
- box of gnocchi
- fresh asparagus
- 1 garlic clove
- a pinch of red pepper flakes
- about a tablespoon butter
- about a tablespoon flower
- about 3/4 cup light cream
- fresh parmesan or asiago (about a 1/4 cup grated)
Chop the ends of the asparagus and then chop them in half. Broil them in a roasting pan with a little olive oil for about 10-15 minutes (or until they start to get crispy on the tops). Cook the gnocchi in boiling water until they float, about 3-4 minutes. Sear the scallops in a hot pan with a very small about of olive oil. About 2-3 minutes per side. To make the Parmesan sauce, melt the butter in the pan with the garlic. Once melted and slightly browned, whisk in the flower and light cream.Once heated through, add shredded cheese, red pepper flakes and salt and pepper to taste. Stir until cheese is melted.
Assemble your plate by laying roasted asparagus and gnocchi on the plate. Top with the scallops and drizzle the whole plate with the cheese sauce and fresh ground pepper.
I love this meal because it feels so indulgent, but there are still many healthy benefits. Scallops are a good source of omega-3 fatty acids as well as potassium and magnesium. Asparagus has an incredible amount of nutrients (including folate, vitamins A & C and fiber). The Parmesan sauce tastes so rich, but by using light cream and drizzling a smaller amount over your plate you are saving a lot of unnecessary fat and calories.
Take some time to enjoy some delicious homemade seafood meals this holiday season. You won't be disappointed!
Happy Eating!
Spanish Mussels
- fresh mussels (enough to feed everyone you are cooking for)
- Chorizo sausage (1-2 links - casing removed)
- 1 sweet onion, chopped
- 1 bottle Spanish wine (a tempranillo would be a great choice!)
- fresh chopped parsley
Start by cooking the sausage in a large pot (crumbling as you cook). Once cooked all the way through, remove from pot and set on a plate. Cook the onion in the fat from the sausage. Once the onions are cooked, add the sausage and mussels and enough wine to cover the mussels (you might want to add about a cup of water as well). Put a lid on your pot and bring to a soft boil. Steam for about 10 minutes or until the mussels are slightly opened. Put mixture on plates and sprinkle with parsley.
Mussels are a great source of Selenium, vitamin B12 and Zinc. This recipe is so easy and so flavorful!
Scallops with gnocchi and asparagus in a parmesan cream sauce
- scallops
- box of gnocchi
- fresh asparagus
- 1 garlic clove
- a pinch of red pepper flakes
- about a tablespoon butter
- about a tablespoon flower
- about 3/4 cup light cream
- fresh parmesan or asiago (about a 1/4 cup grated)
Chop the ends of the asparagus and then chop them in half. Broil them in a roasting pan with a little olive oil for about 10-15 minutes (or until they start to get crispy on the tops). Cook the gnocchi in boiling water until they float, about 3-4 minutes. Sear the scallops in a hot pan with a very small about of olive oil. About 2-3 minutes per side. To make the Parmesan sauce, melt the butter in the pan with the garlic. Once melted and slightly browned, whisk in the flower and light cream.Once heated through, add shredded cheese, red pepper flakes and salt and pepper to taste. Stir until cheese is melted.
Assemble your plate by laying roasted asparagus and gnocchi on the plate. Top with the scallops and drizzle the whole plate with the cheese sauce and fresh ground pepper.
I love this meal because it feels so indulgent, but there are still many healthy benefits. Scallops are a good source of omega-3 fatty acids as well as potassium and magnesium. Asparagus has an incredible amount of nutrients (including folate, vitamins A & C and fiber). The Parmesan sauce tastes so rich, but by using light cream and drizzling a smaller amount over your plate you are saving a lot of unnecessary fat and calories.
Take some time to enjoy some delicious homemade seafood meals this holiday season. You won't be disappointed!
Happy Eating!
Monday, December 6, 2010
Spicy Medicine!
When most of us add spices and herbs to our food we do it because they taste good! What most people don't realize is that these wonderful green, brown, red & yellow powders we add to our dishes have amazing health benefits. I have listed below some of the most healing spices and herbs you can cook with. You might be surprised to find you already use many of them!
Happy Eating!
- Cayenne- has been proven to be a natural pain reliever. The spicy flavor also shrinks blood vessels making it excellent for providing relief from a cold or the flu. It also speeds metabolism and has antioxidant properties! Here is a good recipe for sweet potato fries made with cayenne.
- Cinnamon - one of the most healing spices. It is really good for controlling sugar levels in the blood and can improve insulin function in people with diabetes. It is also good for reducing bad cholesterol, preventing blood clots and had anti-inflammatory and antibacterial properties.We sprinkle this warm spice on our coffee every morning!
- Garlic - oh how I love garlic! If you eat fresh garlic daily you could reduce your risk of heart disease by 76%!!! There are also studies claiming it can prevent certain cancers. It is also anti fungal and anti-bacterial.There are literally a million ways to use garlic, but here are a few good recipes to try.
- Ginger - most people know of ginger as being a good digestive aid. There is also the belief that it combats migraines by blocking inflammatory substances.Fresh ginger is good in many dishes, but I usually enjoy it when we go out for sushi.You can also add it to soups, stir fry's, cookies and drinks!
- Turmeric - this magic curry spice is good for stimulating appetite and aiding in digestion. It is also believed to contain strong cancer fighting properties. One study claims it can actually prevent Alzheimer when consumed regularly. Here is a recipe for Lentil curry that might be worth trying.
Happy Eating!
Tuesday, November 30, 2010
Dinner or Brunch?!
I learned something about myself tonight. Apparently, I can poach an egg!! I guess it is something any cook should know how to do, it just never really came up before! I found this recipe about a month ago and I just couldn't stop thinking about it. Tonight I made two potato and beet hash with poached eggs. However, I could not find beets at the store, so I just used parsnips. I also used watercress instead of frisee for the greens (watercress is great for detoxification and liver support!) and both tasted just fine in this recipe. Not only was this meal deliciously delicate and rich, it was very inexpensive and healthy. I was quite surprised that two potatoes, 2 parsnips and 2 eggs could fill us both up! You can't beat that! We paired it with Norton Reserve wine from Cooper Vineyards (one of our favorite vineyards near Charlottesville, VA) After making this, I think it would make for a really elegant weekend brunch.
If you have never poached an egg before, here is your chance. It seemed intimidating to me but it was not very hard at all! Julia Child would be proud! haha...
Happy Eating!
If you have never poached an egg before, here is your chance. It seemed intimidating to me but it was not very hard at all! Julia Child would be proud! haha...
Happy Eating!
Thursday, November 18, 2010
Top Ten Healthiest Foods!
Below you will find a list of the top ten healthiest foods I think we should all be eating. Why? Because making lists is fun and I have done a lot of research on the most nutrient dense foods I can get my hands on! Eating healthy is not just about low-fat, low-calorie or low-carb foods. What is more important is eating the most nutrient dense foods that taste the best. These are the foods that help your body work at it's best and give you the most bang for your food buck!
1.) Dark Leafy Greens - Spinach, collards, kale, etc. These are the healthiest foods you can eat! They contain so many antioxidant vitamins such as C, E and K. They also contain phytonutrients and a healthy dose of calcium and potassium. Research suggests they help prevent several forms of cancer. Here is an easy recipe for sauteed spinach. This would go well under fish or chicken or as a side with other foods.
2.) Salmon - This delicious fish is one of the best sources of the very critical omega 3 fatty acids.These are essential for healthy heart and brain function. It is also a very lean source of protein. We cook it at least once a week and I like to steam it in a bamboo steamer with lemon, fresh garlic and sometimes dill.
3.) Nuts - nuts contain good fats and have been proven to reduce your risk of heart disease.They are also protein packed and make a great afternoon snack or a delicious topping for fish or chicken.
4.) Quinoa - This ancient grain is a powerhouse of nutrients! It is similar in shape and texture to rice and contains all 8 amino acids! It is also an excellent source of protein, iron, manganese and fiber. I like to mix it with salsa and serve it with my Mexican inspired meals.
5.) Sweet potatoes - potatoes have a bad rap because of the low carb craze. However, sweet potatos are very nutrient dense (especially vitamin A) and should be eaten on a regular basis. I like to make baked french fries with them.
6.) Citrus Fruits- Lemon, limes and oranges offer a variety of benefits. They are very good for detoxification and are high in vitamin C. They are also believed to have cancer preventing policies. I like to squeeze them over fish, salads, chicken and vegetables for a lot low-calorie flavor.
7.) Berries - They are packed with vitamin C, fiber and other antioxidants. They are known to prevent cancer cell growth, heart disease and high cholesterol. We mix them into smoothies every morning before work. You can also create amazing desserts, salads and purees.
8.) Beans (& lentils) - Beans are an excellent meat substitute and are a great source of protein and fiber. They will definitely keep you full and are low in fat and calories. There are a million things you can do them from soups, to burgers to burritos.
9.) Artichokes - these amazing little vegetables contain antioxidants to prevent skin cancer and fiber to help reduce cholesterol. They are also great for detoxifying your body and they only contain about 60 calories! My favorite way to eat them is on a homemade pizza or in a Mediterranean pasta.
10.) Garlic - I LOVE garlic. It contains a sulfur compound that will control bad cholesterol, it can lower blood pressure and it is believed to have immune boosting properties. Invest in a garlic press and put fresh garlic on anything!
Obviously, you can't change your entire diet overnight and you don't want to give up all those wonderfully delicious foods that have no nutritional content!! However, if you are interested in feeling better, looking better, preventing future health issues and be healthier in general, I would suggest incorporating these foods into your diet. All of them can be amazingly delicious and will give you many of the nutrients your body needs to operate at its most efficient level!
Happy Eating!
1.) Dark Leafy Greens - Spinach, collards, kale, etc. These are the healthiest foods you can eat! They contain so many antioxidant vitamins such as C, E and K. They also contain phytonutrients and a healthy dose of calcium and potassium. Research suggests they help prevent several forms of cancer. Here is an easy recipe for sauteed spinach. This would go well under fish or chicken or as a side with other foods.
2.) Salmon - This delicious fish is one of the best sources of the very critical omega 3 fatty acids.These are essential for healthy heart and brain function. It is also a very lean source of protein. We cook it at least once a week and I like to steam it in a bamboo steamer with lemon, fresh garlic and sometimes dill.
3.) Nuts - nuts contain good fats and have been proven to reduce your risk of heart disease.They are also protein packed and make a great afternoon snack or a delicious topping for fish or chicken.
4.) Quinoa - This ancient grain is a powerhouse of nutrients! It is similar in shape and texture to rice and contains all 8 amino acids! It is also an excellent source of protein, iron, manganese and fiber. I like to mix it with salsa and serve it with my Mexican inspired meals.
5.) Sweet potatoes - potatoes have a bad rap because of the low carb craze. However, sweet potatos are very nutrient dense (especially vitamin A) and should be eaten on a regular basis. I like to make baked french fries with them.
6.) Citrus Fruits- Lemon, limes and oranges offer a variety of benefits. They are very good for detoxification and are high in vitamin C. They are also believed to have cancer preventing policies. I like to squeeze them over fish, salads, chicken and vegetables for a lot low-calorie flavor.
7.) Berries - They are packed with vitamin C, fiber and other antioxidants. They are known to prevent cancer cell growth, heart disease and high cholesterol. We mix them into smoothies every morning before work. You can also create amazing desserts, salads and purees.
8.) Beans (& lentils) - Beans are an excellent meat substitute and are a great source of protein and fiber. They will definitely keep you full and are low in fat and calories. There are a million things you can do them from soups, to burgers to burritos.
9.) Artichokes - these amazing little vegetables contain antioxidants to prevent skin cancer and fiber to help reduce cholesterol. They are also great for detoxifying your body and they only contain about 60 calories! My favorite way to eat them is on a homemade pizza or in a Mediterranean pasta.
10.) Garlic - I LOVE garlic. It contains a sulfur compound that will control bad cholesterol, it can lower blood pressure and it is believed to have immune boosting properties. Invest in a garlic press and put fresh garlic on anything!
Obviously, you can't change your entire diet overnight and you don't want to give up all those wonderfully delicious foods that have no nutritional content!! However, if you are interested in feeling better, looking better, preventing future health issues and be healthier in general, I would suggest incorporating these foods into your diet. All of them can be amazingly delicious and will give you many of the nutrients your body needs to operate at its most efficient level!
Happy Eating!
Sunday, November 7, 2010
A Warm Taste of the Far East
This is the time of year when the weather starts to go from chilly to down right cold. It's also the beginning of cold & flu season which means we are working even harder to stay healthy! Choosing what to eat to help prevent sickness and/or feel better when we are sick can be tricky. We need something warm, soothing, comforting and of course it has to taste good! I recently found several different recipes for broth-based soups with a variety of ingredients all claiming to having healing properties. So I took the ingredients I liked and came up with my own easy comforting dish!
Tofu Noodle Soup
- extra firm tofu (sliced into small chunks)
- reduced sodium vegetable, chicken or beef broth (when I made it I used vegetable, but next time I am going to try beef)
- 2 tbsp. soy sauce
- 2 tbsp. sesame oil
- udon noodles
- fresh ginger (sliced into matchsticks)
- scallions (sliced into matchsticks)
- carrots (sliced into matchsticks)
- fresh basil
* you can also add mushrooms, broccoli, and sriracha if you like. The best part about this soup is that it is so versatile you can throw in whatever you have that looks good!
Start by marinating the tofu in the soy sauce and sesame oil for at least 10 minutes. While that is marinating, bring your broth to a soft boil and throw in the noodles, carrots and ginger. Let boil for 5 minutes, or until noodles are soft.Turn off the stove, but leave the pot on the burner for the residual heat. Add in the tofu and scallions and stir. Pour the soup into bowls and top with torn fresh basil leaves and sriracha if you like.
This soup offers a low-calorie, low-fat and low-cholesterol meal. The broth is soothing, the ginger healing and the tofu offers some consistency. I was surprised at how filling it was.
We ate this soup on a cold night sitting by the fire and it was really warm and cozy. I plan to make it again and try different options each time to see what really sticks with me. I hope it will inspire you to get creative as well!
Happy Eating!
Tofu Noodle Soup
- extra firm tofu (sliced into small chunks)
- reduced sodium vegetable, chicken or beef broth (when I made it I used vegetable, but next time I am going to try beef)
- 2 tbsp. soy sauce
- 2 tbsp. sesame oil
- udon noodles
- fresh ginger (sliced into matchsticks)
- scallions (sliced into matchsticks)
- carrots (sliced into matchsticks)
- fresh basil
* you can also add mushrooms, broccoli, and sriracha if you like. The best part about this soup is that it is so versatile you can throw in whatever you have that looks good!
Start by marinating the tofu in the soy sauce and sesame oil for at least 10 minutes. While that is marinating, bring your broth to a soft boil and throw in the noodles, carrots and ginger. Let boil for 5 minutes, or until noodles are soft.Turn off the stove, but leave the pot on the burner for the residual heat. Add in the tofu and scallions and stir. Pour the soup into bowls and top with torn fresh basil leaves and sriracha if you like.
This soup offers a low-calorie, low-fat and low-cholesterol meal. The broth is soothing, the ginger healing and the tofu offers some consistency. I was surprised at how filling it was.
We ate this soup on a cold night sitting by the fire and it was really warm and cozy. I plan to make it again and try different options each time to see what really sticks with me. I hope it will inspire you to get creative as well!
Happy Eating!
Sunday, October 17, 2010
Fall Favorites
Almost every Sunday during the fall Ryan and I start our day off by sleeping in, finishing a few chores and preparing to spend the afternoon on the couch yelling at the TV and drinking a few too many beers. Of course this ritual we follow also comes with many delicious meals along the way. Ryan has spent the past few Sunday's trying to make the perfect chili. I have to say he has quite a delicious and somewhat unique recipe going. I am not sure of everything he puts in there, but it starts with ground turkey, stewing beef, beans, onions, green pepper and lots of spicy, smoky seasonings. He even adds a chopped up a chipotle pepper which creates a wonderfully spicy, smoky flavor. At first I told him I thought the recipe had too much meat, but he insists it's important for the right consistency and flavor. For those of you looking for a meat-less chili option, I found this recipe for Black bean mushroom chili that sounds wonderful. I haven't made it yet, but it is definitely on my list!
I love wine and I really love Sangria. When we are having company over to enjoy this chili and yell at the TV with us there is nothing better to add to the mix than this Fall Spiced Sangria. I found the recipe online and modified it to make it easier and tastier (in my opinion!)
Fall Spiced Sangria
1 bottle red wine (any kind will do, but I think a fruity, full-bodied wine works best)
1 organic honeycrisp apple
1 juicy organic navel orange
2 cinnamon sticks
about 2 tablespoons agave nectar (you can use simple syrup too, but agave nectar is a healthier sweetener)
about 1 teaspoon nutmeg
a about a half cup seltzer water
Begin by chopping the apples and oranges into large chunks and putting them in a pitcher. Pour a small amount of the wine in the pitcher and mix and muddle the fruit just a little. Put the rest of the ingredients (except for the seltzer) in the pitcher, stir and let steep for about 4 hours.(You can steep for less, but to get the true apple taste, it's better to let it steep longer) Stir in the seltzer before serving. Enjoy!
NOTE: You can add apple schnapps for a little extra apple flavor if you want. Also, when making sangria it is important to use organic fruits when possible because you use the whole fruit and they steep in the wine. If they are not organic the wine will soak up all those pesticides for you to drink.... yuck.
Another fall favorite I recently discovered (and love to start my Sunday mornings with) are pumpkin pancakes. We are usually not big pancake eaters but we really like these on crisp fall Sunday mornings.
Pumpkin Pancakes
1 cup flour (I use whole wheat to make them a healthier option)
1 tablespoon brown sugar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1-2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 cup nonfat milk (you can also use soy or almond)
1 teaspoon vanilla
1 1/2 tablespoon olive oil
1/2 cup canned pumpkin
First, mix all the dry ingredients well. Then blend all wet ingredients together. Gently stir the wet ingredients in with the dry ingredients until there are no lumps. Cook on medium heat until the edges look dry, then flip. These pancakes will be a little dense but that is how they should turn out. Serve with real maple syrup for a great fall brunch!
I am a summer girl at heart, but these recipes really help me get in the spirit and appreciate fall time. Hopefully they will help you appreciate this beautiful time of year too!
Happy Eating!
I love wine and I really love Sangria. When we are having company over to enjoy this chili and yell at the TV with us there is nothing better to add to the mix than this Fall Spiced Sangria. I found the recipe online and modified it to make it easier and tastier (in my opinion!)
Fall Spiced Sangria
1 bottle red wine (any kind will do, but I think a fruity, full-bodied wine works best)
1 organic honeycrisp apple
1 juicy organic navel orange
2 cinnamon sticks
about 2 tablespoons agave nectar (you can use simple syrup too, but agave nectar is a healthier sweetener)
about 1 teaspoon nutmeg
a about a half cup seltzer water
Begin by chopping the apples and oranges into large chunks and putting them in a pitcher. Pour a small amount of the wine in the pitcher and mix and muddle the fruit just a little. Put the rest of the ingredients (except for the seltzer) in the pitcher, stir and let steep for about 4 hours.(You can steep for less, but to get the true apple taste, it's better to let it steep longer) Stir in the seltzer before serving. Enjoy!
NOTE: You can add apple schnapps for a little extra apple flavor if you want. Also, when making sangria it is important to use organic fruits when possible because you use the whole fruit and they steep in the wine. If they are not organic the wine will soak up all those pesticides for you to drink.... yuck.
Another fall favorite I recently discovered (and love to start my Sunday mornings with) are pumpkin pancakes. We are usually not big pancake eaters but we really like these on crisp fall Sunday mornings.
Pumpkin Pancakes
1 cup flour (I use whole wheat to make them a healthier option)
1 tablespoon brown sugar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1-2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 cup nonfat milk (you can also use soy or almond)
1 teaspoon vanilla
1 1/2 tablespoon olive oil
1/2 cup canned pumpkin
First, mix all the dry ingredients well. Then blend all wet ingredients together. Gently stir the wet ingredients in with the dry ingredients until there are no lumps. Cook on medium heat until the edges look dry, then flip. These pancakes will be a little dense but that is how they should turn out. Serve with real maple syrup for a great fall brunch!
I am a summer girl at heart, but these recipes really help me get in the spirit and appreciate fall time. Hopefully they will help you appreciate this beautiful time of year too!
Happy Eating!
Monday, October 4, 2010
Mexican! (Need I say more?)
Who doesn't love Mexican food? There are so many wonderful flavors and ingredients, the possibilities are endless! With the weather getting colder I have been making soups more, so yesterday I decided to try making posole (or pozole if you prefer ;-). If you are not familiar with this wonderful soup, you will want to be! It was first made by ancient Mexicans who believed it was a "bowl of many blessings". My version might be slightly different than the way it was originally made in Mexico, but it was definitely a bowl of much deliciousness.
Posole
- about 1 tbspn olive oil
- 1 lean pork tenderloin cut into bite size pieces (I used two pork chops and they worked well too)
- chipotle chili seasoning (about 2 teaspoons)
- 1 (15 oz) can white hominy
- 1 (15 oz) can stewed tomatoes with jalapenos
- 1-2 cups water
- about 1/4 cup chopped fresh cilantro
Heat a large sauce pan over medium-high heat. Coat pan with olive oil and cover pork evenly with the chipotle seasoning. Cook the pork for about 4 minutes or until browned. Stir in hominy, tomatoes and water. Bring to a boil, cover and reduce to a simmer for 20 minutes to an hour (or until the pork is tender). Stir in cilantro before serving.
While this soup doesn't offer the most nutrient dense foods, it is low in fat and high in flavor! We ate ours with some homemade cheddar jalapeno bread I bought at the farmers market this past weekend which was a delicious! You can also serve this with pineapple avocado salsa and chips.
Pineapple & Avocado salsa
Mix together chopped pineapple, chopped avocado, about half a diced jalapeno and cilantro. Squeeze a little lime juice and serve with tortilla chips. This salsa is also really good with tacos (especially fish tacos!)
Comer Feliz!
Posole
- about 1 tbspn olive oil
- 1 lean pork tenderloin cut into bite size pieces (I used two pork chops and they worked well too)
- chipotle chili seasoning (about 2 teaspoons)
- 1 (15 oz) can white hominy
- 1 (15 oz) can stewed tomatoes with jalapenos
- 1-2 cups water
- about 1/4 cup chopped fresh cilantro
Heat a large sauce pan over medium-high heat. Coat pan with olive oil and cover pork evenly with the chipotle seasoning. Cook the pork for about 4 minutes or until browned. Stir in hominy, tomatoes and water. Bring to a boil, cover and reduce to a simmer for 20 minutes to an hour (or until the pork is tender). Stir in cilantro before serving.
While this soup doesn't offer the most nutrient dense foods, it is low in fat and high in flavor! We ate ours with some homemade cheddar jalapeno bread I bought at the farmers market this past weekend which was a delicious! You can also serve this with pineapple avocado salsa and chips.
Pineapple & Avocado salsa
Mix together chopped pineapple, chopped avocado, about half a diced jalapeno and cilantro. Squeeze a little lime juice and serve with tortilla chips. This salsa is also really good with tacos (especially fish tacos!)
Comer Feliz!
Tuesday, September 28, 2010
An American classic all grown up!
Can you remember a time as a kid when your mom or dad made you a wonderful toasty, melty grilled cheese sandwich? If you were lucky, your grilled cheese would come with a bowl of tomato soup which proved to be the perfect place to dip that cheesy gold mine! But back then it was craft singles, wonder bread and a can of Campbell's soup. As delicious as those ingredients may have tasted to our youthful palettes, there is a lot lacking from a nutritional standpoint.This doesn't mean we have to write-off grilled cheese sandwiches as a childhood memory! Below I have listed some recipes for this old favorite, with a healthier, more grown up twist.
Grilled cheese with Cheddar, granny smith apples & bacon with a creamy tomato basil soup
- Sliced crusty, multigrain bread
- Sliced cheddar cheese (I like a sharp cheddar)
- 1 granny smith apple, thinly sliced
- Cooked bacon, slightly crisp
- little butter for cooking
I am really a semi-homemade person, so to make the soup, I buy an organic low sodium tomato soup (I really like Pacific Natural brand) and add about a cup of almond milk (any milk will work) and a cup of fresh chopped basil. If you have more time on your hands, here is a good recipe for homemade tomato soup.
We made this on Sunday and it was sooo good! This is a better grilled cheese choice because of the multigrain bread, the fiber in the apples and a healthier soup with plenty of lycopene.
Brie cheese and pear grilled cheese sandwich with roasted sweet potato and apple soup
- Sliced crusty, multigrain bread
- Brie cheese, sliced
- 1 Bartlett pear, thinly sliced
- little butter for cooking
Roasted sweet potato and apple soup
- 2 medium sweet potatoes, roughly chopped
- 1 sweet apple, peeled and roughly chopped
- 1 medium yellow onion, peeled and (you guessed it!) roughly chopped
- 1-2 cloves garlic, minced
- about 2 tbs. olive oil
- salt & pepper to taste
- 3-4 cups low-sodium vegetable broth
- sour cream for serving (optional)
Preheat oven to 450 degrees. Place sweet potatoes, apple, onion in roasting pan. Toss with oil and salt & pepper and roast, tossing once or twice, for about 20-25 minutes (or until the apples and potatoes get soft). Place the mixture in a blender and slowly add broth to reach desired consistency. Once blended, pour back into the pan and heat up. Serve with sour cream.
This is also a better grilled cheese choice because of the bread selection and adding pears ensures an additional fruit serving. The soup offers numerous nutrient benefits associated with sweet potatoes and apples and it is only 120 calories per serving.
I don't have any good pictures to share here because I can't wait long enough to take a picture before devouring these sandwiches! By adding a few healthier ingredients, you will ensure these childhood favorites have a new, more adult place on your menu.
Happy Eating!
Grilled cheese with Cheddar, granny smith apples & bacon with a creamy tomato basil soup
- Sliced crusty, multigrain bread
- Sliced cheddar cheese (I like a sharp cheddar)
- 1 granny smith apple, thinly sliced
- Cooked bacon, slightly crisp
- little butter for cooking
I am really a semi-homemade person, so to make the soup, I buy an organic low sodium tomato soup (I really like Pacific Natural brand) and add about a cup of almond milk (any milk will work) and a cup of fresh chopped basil. If you have more time on your hands, here is a good recipe for homemade tomato soup.
We made this on Sunday and it was sooo good! This is a better grilled cheese choice because of the multigrain bread, the fiber in the apples and a healthier soup with plenty of lycopene.
Brie cheese and pear grilled cheese sandwich with roasted sweet potato and apple soup
- Sliced crusty, multigrain bread
- Brie cheese, sliced
- 1 Bartlett pear, thinly sliced
- little butter for cooking
Roasted sweet potato and apple soup
- 2 medium sweet potatoes, roughly chopped
- 1 sweet apple, peeled and roughly chopped
- 1 medium yellow onion, peeled and (you guessed it!) roughly chopped
- 1-2 cloves garlic, minced
- about 2 tbs. olive oil
- salt & pepper to taste
- 3-4 cups low-sodium vegetable broth
- sour cream for serving (optional)
Preheat oven to 450 degrees. Place sweet potatoes, apple, onion in roasting pan. Toss with oil and salt & pepper and roast, tossing once or twice, for about 20-25 minutes (or until the apples and potatoes get soft). Place the mixture in a blender and slowly add broth to reach desired consistency. Once blended, pour back into the pan and heat up. Serve with sour cream.
This is also a better grilled cheese choice because of the bread selection and adding pears ensures an additional fruit serving. The soup offers numerous nutrient benefits associated with sweet potatoes and apples and it is only 120 calories per serving.
I don't have any good pictures to share here because I can't wait long enough to take a picture before devouring these sandwiches! By adding a few healthier ingredients, you will ensure these childhood favorites have a new, more adult place on your menu.
Happy Eating!
Wednesday, September 22, 2010
Asheville Inspiration
Ryan and I celebrated our one year wedding anniversary this past Sunday! It is hard to believe it has already been a year! To celebrate this occasion, we took a long weekend and stayed in a wonderful little cottage in the beautiful mountains of Asheville, North Carolina. Neither of us had ever been to Asheville, but had always heard good things about it. I can say I expected all the amazing views and hikes, but had no idea what a cool town Asheville really is! It is alive with art, music and absolutely delicious dining! We ate some of the best meals I have had in a long time. On the night of our anniversary, we ate at a tapas restaurant in town. We each started with a flavorful glass of a tempranillo the waiter recommended (I always take wine recommendations from waiters in places like this). We then moved through 5 tapas varying from simple pan rustico and olive oil to a wonderfully tender rabbit dish. Every bite was amazing. The next day we had lunch at this eatery in town that prides itself in using many locally grown ingredients in their menu. Here, we started with a mouth watering fried green tomato napoleon. We then split a vegan bean burger and a cup of their roasted squash soup, both were simple and absolutely delicious!
I have to say these meals were inspiring and I wanted to replicate them at home. Considering how difficult it might be to make all those tapas again, I opted to create my own version of our lovely, locally grown lunch.
White Bean & Quinoa Burgers
- 1 can canellini beans ( I like garden of eden brand because they are organic and the cans are BPA free)
- about a half cup cooked quinoa
- handful fresh chopped basil
- minced garlic
- about 1/4 cup shredded parmesan cheese
- about 1/4 cup bread crumbs
- 1 egg
- fixings for your burgers (we use multi-grain sandwich thins instead of buns, lettuce, tomato and a red pepper aioli - simply blend chopped roasted red peppers and mayo)
1.) Cook the quinoa according to package instructions. Once cooked, let it cool for a few minutes.
2.) In a bowl, mash about 2/3 of the beans. Then mix in the remaining whole beans with all remaining ingredients. You may have to adjust the amount of bread crumbs to reach the desired consistency so you can grill the burgers. Form patties (about 4 smaller ones, 2 big ones) and set in freezer for 10-15 min.
(NOTE: a trick I learned when it comes to making any kind of bean burgers is to freeze them for about 15 minutes before you grill. This will ensure they stay together better and don't stick to the grill)
3.) Grill the burgers for about 4-5 minutes per side. Serve with fixings of choice.
Easy Butternut Squash Soup
- large butternut squash (peeled and roughly chopped)
- 1-2 shallots, roughly chopped
- 2-3 cups vegetable stock
- about a tablespoon olive oil
- about a half cup almond milk (cow milk or soy milk will work too, we just drink almond milk so that's what I used)
- nutmeg to taste
- a food processor or blender
1.) Heat oil in a large pot. Add shallots and saute until fragrant. Turn up the heat and add squash and 2 cups vegetable stock (or enough until stock almost covers squash).
2.) Simmer the mixture on medium-high heat for about 20 minutes (or until squash softens). Allow mixture to cool for a few minutes.
3.) Pour squash mixture into food processor or blender and blend until smooth. Add extra vegetable stock to reach desired consistency (we like ours to be fairly thicker).
4.) Transfer mixture back to pan and heat on low. Pour in almond milk and nutmeg to taste.
These burgers are a nice alternative to the same old black bean burgers. The quinoa in the burgers has amazing nutritional qualities and if you are not eating it now, you should start! One of the many great things about Quinoa is that it is a complete protein providing all 9 essential amino acids. Canelinni beans offer additional protein and fiber. Butternut squash is low in fat, high in fiber,potassium, B6 and other phytonutrients and antioxidants.
Both of these recipes are easy and delicious and will forever remind me of Asheville. They will also make great additions to anyone's fall menu!
Happy Eating!
I have to say these meals were inspiring and I wanted to replicate them at home. Considering how difficult it might be to make all those tapas again, I opted to create my own version of our lovely, locally grown lunch.
White Bean & Quinoa Burgers
- 1 can canellini beans ( I like garden of eden brand because they are organic and the cans are BPA free)
- about a half cup cooked quinoa
- handful fresh chopped basil
- minced garlic
- about 1/4 cup shredded parmesan cheese
- about 1/4 cup bread crumbs
- 1 egg
- fixings for your burgers (we use multi-grain sandwich thins instead of buns, lettuce, tomato and a red pepper aioli - simply blend chopped roasted red peppers and mayo)
1.) Cook the quinoa according to package instructions. Once cooked, let it cool for a few minutes.
2.) In a bowl, mash about 2/3 of the beans. Then mix in the remaining whole beans with all remaining ingredients. You may have to adjust the amount of bread crumbs to reach the desired consistency so you can grill the burgers. Form patties (about 4 smaller ones, 2 big ones) and set in freezer for 10-15 min.
(NOTE: a trick I learned when it comes to making any kind of bean burgers is to freeze them for about 15 minutes before you grill. This will ensure they stay together better and don't stick to the grill)
3.) Grill the burgers for about 4-5 minutes per side. Serve with fixings of choice.
Easy Butternut Squash Soup
- large butternut squash (peeled and roughly chopped)
- 1-2 shallots, roughly chopped
- 2-3 cups vegetable stock
- about a tablespoon olive oil
- about a half cup almond milk (cow milk or soy milk will work too, we just drink almond milk so that's what I used)
- nutmeg to taste
- a food processor or blender
1.) Heat oil in a large pot. Add shallots and saute until fragrant. Turn up the heat and add squash and 2 cups vegetable stock (or enough until stock almost covers squash).
2.) Simmer the mixture on medium-high heat for about 20 minutes (or until squash softens). Allow mixture to cool for a few minutes.
3.) Pour squash mixture into food processor or blender and blend until smooth. Add extra vegetable stock to reach desired consistency (we like ours to be fairly thicker).
4.) Transfer mixture back to pan and heat on low. Pour in almond milk and nutmeg to taste.
These burgers are a nice alternative to the same old black bean burgers. The quinoa in the burgers has amazing nutritional qualities and if you are not eating it now, you should start! One of the many great things about Quinoa is that it is a complete protein providing all 9 essential amino acids. Canelinni beans offer additional protein and fiber. Butternut squash is low in fat, high in fiber,potassium, B6 and other phytonutrients and antioxidants.
Both of these recipes are easy and delicious and will forever remind me of Asheville. They will also make great additions to anyone's fall menu!
Happy Eating!
Thursday, September 16, 2010
Italian One-Dish Wonder
Today was one of those long, busy days where I couldn't wait to get home, sit on the couch and get sucked into some terrible television. On days like this I like to make dinners that are fast, filling and a little comforting. Italian food is always a good choice on nights like these, but pasta can be less than healthy and it gets old after a while! Using gnocchi instead of pasta makes for a nice change. If you want to make this meal even healthier, substitute the regular gnocchi for whole wheat gnocchi (found at most grocery stores).
Skillet Gnocchi with Spinach & White Beans
- about 2 tablespoons Olive Oil
- 16 oz package gnocchi
- 1-2 gloves garlic, minced (depends on how much you like garlic - I love it so I use 2 large cloves)
- small onion, minced
- 1/2 cup water
- roughly 6 cups organic baby spinach (or chopped chard is a great alternative)
- can organic diced tomatoes (I prefer fire-roasted)
- can organic cannellini beans
- about a half cup mozzerella and a fourth cup parmesan (or any Italian cheese you have on hand - I love Romano personally)
1.) Heat about a tablespoon olive oil in a large skillet over medium heat. Add gnocchi and cook, stirring often until the gnocchi plumps and starts to brown (5-7 min.). Transfer the gnocchi to a bowl.
2.) Add another tablespoon olive oil to your skillet. Add the minced onion and cook over medium heat for a couple minutes. Stir in minced garlic and water. Cover and cook until the onion is soft (4-6 min.). Add Spinach and cook, stirring until the spinach starts to wilt (1-2 min.) Stir in the tomatoes and beans and bring to a simmer. Pour the gnocchi back into the skillet and stir. Top the mixture with cheese and cover until the cheese melts.
I love this recipe because it uses simple ingredients found in your pantry. Cannelini beans are delicious and provide a great source of protein and fiber. Spinach is high in phytonutrients, vitamin C, B2. B6, E, zinc, etc. etc. etc. (seriously, it is one of the most nutrient dense foods you can get!). Fresh garlic also provides antioxidants and can reduce high cholesterol levels (not to mention it keeps away any bad vampires... hopefully not Edward though ;-)
Ryan and I enjoyed this meal with a bottle of a chianti I got at a little store up the street. The wine really pulled the ingredients together and brought out the true Italian feel to the meal.
Happy Eating!
Skillet Gnocchi with Spinach & White Beans
- about 2 tablespoons Olive Oil
- 16 oz package gnocchi
- 1-2 gloves garlic, minced (depends on how much you like garlic - I love it so I use 2 large cloves)
- small onion, minced
- 1/2 cup water
- roughly 6 cups organic baby spinach (or chopped chard is a great alternative)
- can organic diced tomatoes (I prefer fire-roasted)
- can organic cannellini beans
- about a half cup mozzerella and a fourth cup parmesan (or any Italian cheese you have on hand - I love Romano personally)
1.) Heat about a tablespoon olive oil in a large skillet over medium heat. Add gnocchi and cook, stirring often until the gnocchi plumps and starts to brown (5-7 min.). Transfer the gnocchi to a bowl.
2.) Add another tablespoon olive oil to your skillet. Add the minced onion and cook over medium heat for a couple minutes. Stir in minced garlic and water. Cover and cook until the onion is soft (4-6 min.). Add Spinach and cook, stirring until the spinach starts to wilt (1-2 min.) Stir in the tomatoes and beans and bring to a simmer. Pour the gnocchi back into the skillet and stir. Top the mixture with cheese and cover until the cheese melts.
I love this recipe because it uses simple ingredients found in your pantry. Cannelini beans are delicious and provide a great source of protein and fiber. Spinach is high in phytonutrients, vitamin C, B2. B6, E, zinc, etc. etc. etc. (seriously, it is one of the most nutrient dense foods you can get!). Fresh garlic also provides antioxidants and can reduce high cholesterol levels (not to mention it keeps away any bad vampires... hopefully not Edward though ;-)
Ryan and I enjoyed this meal with a bottle of a chianti I got at a little store up the street. The wine really pulled the ingredients together and brought out the true Italian feel to the meal.
Happy Eating!
Tuesday, September 14, 2010
Wrap it up!
Do you find that you love salads but get sick of eating them all the time? An easy solution to this is to wrap them up! One of my favorite classic salads is a caesar and adding portabella's makes them delicious and filling. Mushrooms make an excellent substitution in meatless meals because of their wonderful texture and earthy flavor.
The two recipes listed below are a regular combination on our dinner menu. They are easy, inexpensive, healthy and delicious!
Portabella caesar wraps
- 3-4 large portabella mushroom caps
- balsamic vinegar
- olive oil
- caesar dressing
- parmesan cheese
- sliced black olives (optional, but I LOVE em' ;-)
- romaine lettuce
- tortilla wraps (TIP: use spinach or sun-dried tomato wraps to make it more exciting)
- croutons (optional)
Begin by marinating the mushrooms in a little balsamic vinegar and olive oil for at least 15 minutes. Next Grill the mushrooms for about 10-15 minutes (you can also heat the mushrooms in a pan if grilling is not an option, but I think they taste better fresh off the grill). Slice the mushrooms and have everyone make their own wraps by layering lettuce, mushrooms, olives, croutons, cheese and dressing. YUM!
I really like to serve these wraps with a side of carrot soup. For some reason, these two recipes really complement each other and I guarantee you'll be surprised at how full you are after eating them.
Carrot Soup
- about 3/4 lb. roughly chopped carrots
- 1 medium onion, chopped
- 1 clove garlic, smashed
- about 1/4 cup white wine
- 1 1/2 cups vegetable stock
- olive oil
- oregano
- salt & pepper
Saute the carrots and onions in a little olive oil and sweat until they soften. Add garlic and oregano and cook until fragrant. Raise the heat and deglaze the pan with the white wine. Add the stock and water and bring to a boil. Cook until the carrots are very tender. Allow the mixture to cool, then process in a blender or food processor until smooth. (Note: you may need to add additional water at the end to reach desired consistency)
Pour mixture back into pot, add salt & pepper to taste and heat through. Serve with additional oregano for garnish.
It's usually better to start the soup before the wraps because the wraps are so quick to make. The mushrooms will provide fiber and selenium while carrots give you a healthy dose of beta-carotene. Both are readily available and inexpensive!
Happy Eating!
The two recipes listed below are a regular combination on our dinner menu. They are easy, inexpensive, healthy and delicious!
Portabella caesar wraps
- 3-4 large portabella mushroom caps
- balsamic vinegar
- olive oil
- caesar dressing
- parmesan cheese
- sliced black olives (optional, but I LOVE em' ;-)
- romaine lettuce
- tortilla wraps (TIP: use spinach or sun-dried tomato wraps to make it more exciting)
- croutons (optional)
Begin by marinating the mushrooms in a little balsamic vinegar and olive oil for at least 15 minutes. Next Grill the mushrooms for about 10-15 minutes (you can also heat the mushrooms in a pan if grilling is not an option, but I think they taste better fresh off the grill). Slice the mushrooms and have everyone make their own wraps by layering lettuce, mushrooms, olives, croutons, cheese and dressing. YUM!
I really like to serve these wraps with a side of carrot soup. For some reason, these two recipes really complement each other and I guarantee you'll be surprised at how full you are after eating them.
Carrot Soup
- about 3/4 lb. roughly chopped carrots
- 1 medium onion, chopped
- 1 clove garlic, smashed
- about 1/4 cup white wine
- 1 1/2 cups vegetable stock
- olive oil
- oregano
- salt & pepper
Saute the carrots and onions in a little olive oil and sweat until they soften. Add garlic and oregano and cook until fragrant. Raise the heat and deglaze the pan with the white wine. Add the stock and water and bring to a boil. Cook until the carrots are very tender. Allow the mixture to cool, then process in a blender or food processor until smooth. (Note: you may need to add additional water at the end to reach desired consistency)
Pour mixture back into pot, add salt & pepper to taste and heat through. Serve with additional oregano for garnish.
It's usually better to start the soup before the wraps because the wraps are so quick to make. The mushrooms will provide fiber and selenium while carrots give you a healthy dose of beta-carotene. Both are readily available and inexpensive!
Happy Eating!
Monday, September 13, 2010
For the love of Pizza!
I love pizza. No seriously, I love it. It is my second favorite food (a close second to sushi). One of the greatest things about pizza is that the possibilities are endless! You can put anything on that flaky, crusty dough and it almost always comes out tasting delicious!
My husband and I are huge fans of pesto pizza's. At least once or twice a month we smear pesto all over pizza dough and layer on whatever vegetables and toppings we have on hand. Another great plus about pizza? So inexpensive to make!
One challenge you you will face when it comes to pizza is making one that is not only tasty, but healthy. I like to use a whole grain crust (when possible) and load up on vitamin rich veggies. Goat cheese is also a healthier alternative to ooey gooey mozzarella. I have listed below our two favorite pizza combination's that are nutritious and so good!
Spinach, mushroom and mozzarella
I start with whole grain pizza dough (when I can find it), organic tomato sauce, a box of frozen spinach, button mushrooms and the freshest mozzarella I can find. Spinach is one of the most nutrient dense foods you can eat. It is loaded with vitamins K, A & C, manganese, folate, iron, calcium, potassium and many, many other good things. Mushrooms have a great texture, are low in calories, high in potassium and have a large amount of fiber for their size. Tomato sauce also provides a low calorie ingredient with plenty of lycopene.
Green Pizza
Again, start with your choice store bought pizza dough and top with a layer of pesto, arugula, broccoli and goat cheese. Pesto is a good choice because basil and pine nuts offer a ton of low calorie flavor and olive oil is full of essential healthy fats. Peppery arugula has many cancer preventing properties and like most leafy greens, is an excellent source of several important vitamins. Broccoli has been called a "superfood" because of the high nutrient content. Most notably, its very high content of vitamin C. Goat cheese not only offers a delightfully tangy alternative to mozzarella, but this easy to digest cheese is lower in calories and fat than cow's milk cheese.
So the next time you think about picking up the phone and calling papa johns, try one of these pizza's instead. They are about a quarter of the cost and much more nutritionally balanced.
Happy Eating!
My husband and I are huge fans of pesto pizza's. At least once or twice a month we smear pesto all over pizza dough and layer on whatever vegetables and toppings we have on hand. Another great plus about pizza? So inexpensive to make!
One challenge you you will face when it comes to pizza is making one that is not only tasty, but healthy. I like to use a whole grain crust (when possible) and load up on vitamin rich veggies. Goat cheese is also a healthier alternative to ooey gooey mozzarella. I have listed below our two favorite pizza combination's that are nutritious and so good!
Spinach, mushroom and mozzarella
I start with whole grain pizza dough (when I can find it), organic tomato sauce, a box of frozen spinach, button mushrooms and the freshest mozzarella I can find. Spinach is one of the most nutrient dense foods you can eat. It is loaded with vitamins K, A & C, manganese, folate, iron, calcium, potassium and many, many other good things. Mushrooms have a great texture, are low in calories, high in potassium and have a large amount of fiber for their size. Tomato sauce also provides a low calorie ingredient with plenty of lycopene.
Green Pizza
Again, start with your choice store bought pizza dough and top with a layer of pesto, arugula, broccoli and goat cheese. Pesto is a good choice because basil and pine nuts offer a ton of low calorie flavor and olive oil is full of essential healthy fats. Peppery arugula has many cancer preventing properties and like most leafy greens, is an excellent source of several important vitamins. Broccoli has been called a "superfood" because of the high nutrient content. Most notably, its very high content of vitamin C. Goat cheese not only offers a delightfully tangy alternative to mozzarella, but this easy to digest cheese is lower in calories and fat than cow's milk cheese.
So the next time you think about picking up the phone and calling papa johns, try one of these pizza's instead. They are about a quarter of the cost and much more nutritionally balanced.
Happy Eating!
Flexi-what?
Have you ever considered becoming vegetarian but can't bear the thought of never eating bacon again? Do you want to eat healthier without sacrificing taste? I answered yes to both of these questions and started cooking meat less often. I started making more vegetarian meals for the health benefits, but I also knew I would never be able to turn down a perfectly seared, pink and juicy, filet mignon from time to time. Turns out other people thought this "meat-less" diet was a good idea too and created the term "flexitarian".
"flexitarian" is a combination of the words "flexible" and "vegetarian". It basically means eating less meat and eating more plant based foods. A flexitarian diet tends to be lower in calories and saturated fats, lower in cost and better for mother earth. Most Americans have the wrong idea about what our diets should be. You don’t need to eat that much, you don’t really need that much protein and carbs are not all bad!
My blog is all about eating a healthy flexitarian diet. I plan to share a wide variety of recipes on this blog, some with meat others without. I can assure you all my recipes will be tasty, inexpensive and easy. (I love to cook but who has time to spend all night in the kitchen!) I focus a lot on the cost of my recipes. With a little planning it’s really not difficult to make delicious meals that won’t break the bank.
What you won’t find in my blog is a lot of tofu recipes or other “fake meats”. You also won’t find a ton of exact measurements in the recipes I will share. I don’t have time to measure every ingredient so I like to eye-ball it and taste my way through cooking until I get it right. (It makes it more fun and creative anyway!)
What you will find in my blog is a collection of recipes I’ve gathered from friends, family, cookbooks, and magazines (and some things I just made up!). I hope you will also find inspiration to try new things and come up with your own creations.
So whether you’re an omnivore, carnivore or herbivore I’ve got a recipe for you. Food is the fuel that runs our bodies but that doesn’t mean it can’t taste good too!
Happy Eating!
"flexitarian" is a combination of the words "flexible" and "vegetarian". It basically means eating less meat and eating more plant based foods. A flexitarian diet tends to be lower in calories and saturated fats, lower in cost and better for mother earth. Most Americans have the wrong idea about what our diets should be. You don’t need to eat that much, you don’t really need that much protein and carbs are not all bad!
My blog is all about eating a healthy flexitarian diet. I plan to share a wide variety of recipes on this blog, some with meat others without. I can assure you all my recipes will be tasty, inexpensive and easy. (I love to cook but who has time to spend all night in the kitchen!) I focus a lot on the cost of my recipes. With a little planning it’s really not difficult to make delicious meals that won’t break the bank.
What you won’t find in my blog is a lot of tofu recipes or other “fake meats”. You also won’t find a ton of exact measurements in the recipes I will share. I don’t have time to measure every ingredient so I like to eye-ball it and taste my way through cooking until I get it right. (It makes it more fun and creative anyway!)
What you will find in my blog is a collection of recipes I’ve gathered from friends, family, cookbooks, and magazines (and some things I just made up!). I hope you will also find inspiration to try new things and come up with your own creations.
So whether you’re an omnivore, carnivore or herbivore I’ve got a recipe for you. Food is the fuel that runs our bodies but that doesn’t mean it can’t taste good too!
Happy Eating!
Subscribe to:
Comments (Atom)