So I have embarked on a new eating plan and have had to come up with no sugar-added recipes.
Playing around with stevia (a non-caloric sweetener) and cinnamon, I created a baked apple recipe I am in love with!
Take one medium sized apple (right now I prefer honey crisp). Core and slice thin. Take a small, shallow baking dish (like a pie plate). Lay the apples out in one layer. Sprinkle with packet of stevia and about 1-2 tsp (to taste) cinnamon. Use a spray bottle with water or just sprinkle on some water (1-3 tsp) over the apples. Bake in a 400 degree oven for 10 minutes.
Perfection!!!!
The apples are still crisp but have the feel and taste of apple pie filling!
Get this, one medium size apple has approximately 109 calories. The stevia, cinnamon, and water have none! This baked treat is yummy and figure friendly! Imagine that.......
Thursday, February 25, 2010
Sunday, January 3, 2010
Healthy New Year!
Happy 2010! I do not make resolutions. They are meant to not be kept (in my opinion anyways!). So, instead, we will be trying new recipes this year and I will be creating a few of my own.
To this healthy new year, remember to eat with your eyes first! Pick color! Bright leafy greens are packed with vitamins and minerals. The beauty of a vibrant orange or red are a good hint that the veggies are ripe and full of nutrients!
High quality is key! This doesn't mean spending a fortune! Along with cooking, when spring rolls around I will be gardening again. I cannot wait! I will have new tips for spending less and reaping greater benefits! Tips like: cooking meals on the weekends and freezing portions stretch the grocery budget.
Try new things! Whole grains are best and there are so many more to choose from. Quinoa is good one to try!
Greek yogurt, as I have learned over the past few months is our friend! Fat free, packed with protein, greek yogurt replaces mayo and sour cream in dips and on sandwiches. It also is perfect in chicken and tuna salad.
An apple a day......well you know the rest!
To this healthy new year, remember to eat with your eyes first! Pick color! Bright leafy greens are packed with vitamins and minerals. The beauty of a vibrant orange or red are a good hint that the veggies are ripe and full of nutrients!
High quality is key! This doesn't mean spending a fortune! Along with cooking, when spring rolls around I will be gardening again. I cannot wait! I will have new tips for spending less and reaping greater benefits! Tips like: cooking meals on the weekends and freezing portions stretch the grocery budget.
Try new things! Whole grains are best and there are so many more to choose from. Quinoa is good one to try!
Greek yogurt, as I have learned over the past few months is our friend! Fat free, packed with protein, greek yogurt replaces mayo and sour cream in dips and on sandwiches. It also is perfect in chicken and tuna salad.
An apple a day......well you know the rest!
Saturday, November 7, 2009
La Cuisine Gourmande des Tout-Petits
Oh how I love that the French can make anything sound beautiful. So the title, for those French impaired translates- "Healthy, Gourmet Meals for the Little Ones"
This week I was reading a few emails. I came across an email of my husband's. He belongs to Memphis Online Garage Sale which is where we got Landon's toy box from last year. I have to say the site has been a little gold-mine this week!
I have had my eye on a very pricey baby food making contraption for some time. The French make it, which was even more interesting. It is called the Beaba Cook.
http://www.babycookstore.com/product/812995010014.html
This particular machine retails for $150.00. Yes, you read right. What does it do? It steams, puree's, and even reheats fresh baby food. So, I have read the reviews and most are pleased by this all-in-one baby food maker.
Get this, I got mine for $30.00!!!!!!!!!! How excited was I when I emailed the lady selling it and found out it was still available, brand new-never used, and still in the box! Of course it was a done deal and hubby picked it up on Friday.
To celebrate my new machine (I love gadgets, yes I do!), I cleaned out the kitchen pantry, cabinets, and fridge/freezer in preparation for a day of cooking.
Our freezer is now full of Lou's new baby foods. She is now 8 months so I got to add more variety to the mix including; tofu, chicken, fish, and other delicious items!
I used some prior recipes and some new ones that I hope Lou will love. Most of the new recipes came from www.welicious.com (love her!)
So here is the run down of Lou's new menu:
1. Silken Tofu, Avocado, and Banana (just blend-no need to cook it, yay!)
2. Plums and Bananas
3. California Style Veggies (cauliflower, broccoli, carrots)
4. Sweet potatoes, green peas, green beans, and carrots
5. Pears
6. Pears and Green Beans
7. Peaches
8. Broccoli, Tofu, and Apricots
9. Talapia, potatoes, carrots, and peas
10.Parsnips
11.Celery Root and Potato Puree'
12.Carrot, Sweet Potato and Chicken
13.Lima Bean, Corn, and Chicken
14.Turkey and Pumpkin
15.Carrot and Cauliflower Puree'
16.Veggie Stew (white beans with california veggies)
17.Edamame and Cod
18.Tropical fruit blend
19.Fruit Medley
20.Cannelini Beans, Spinach, and yellow carrots
I think there is more but that is what I can remember I made today. Tomorrow I am roasting some butternut squash and blending some yellow squash gratin with another veggie since Lou didn't seem to love the gratin by itself. I will also be adding some beef to the veggie stew mix to make beef stew.
Whew! Long post, long day, but well worth it!
This week I was reading a few emails. I came across an email of my husband's. He belongs to Memphis Online Garage Sale which is where we got Landon's toy box from last year. I have to say the site has been a little gold-mine this week!
I have had my eye on a very pricey baby food making contraption for some time. The French make it, which was even more interesting. It is called the Beaba Cook.
http://www.babycookstore.com/product/812995010014.html
This particular machine retails for $150.00. Yes, you read right. What does it do? It steams, puree's, and even reheats fresh baby food. So, I have read the reviews and most are pleased by this all-in-one baby food maker.
Get this, I got mine for $30.00!!!!!!!!!! How excited was I when I emailed the lady selling it and found out it was still available, brand new-never used, and still in the box! Of course it was a done deal and hubby picked it up on Friday.
To celebrate my new machine (I love gadgets, yes I do!), I cleaned out the kitchen pantry, cabinets, and fridge/freezer in preparation for a day of cooking.
Our freezer is now full of Lou's new baby foods. She is now 8 months so I got to add more variety to the mix including; tofu, chicken, fish, and other delicious items!
I used some prior recipes and some new ones that I hope Lou will love. Most of the new recipes came from www.welicious.com (love her!)
So here is the run down of Lou's new menu:
1. Silken Tofu, Avocado, and Banana (just blend-no need to cook it, yay!)
2. Plums and Bananas
3. California Style Veggies (cauliflower, broccoli, carrots)
4. Sweet potatoes, green peas, green beans, and carrots
5. Pears
6. Pears and Green Beans
7. Peaches
8. Broccoli, Tofu, and Apricots
9. Talapia, potatoes, carrots, and peas
10.Parsnips
11.Celery Root and Potato Puree'
12.Carrot, Sweet Potato and Chicken
13.Lima Bean, Corn, and Chicken
14.Turkey and Pumpkin
15.Carrot and Cauliflower Puree'
16.Veggie Stew (white beans with california veggies)
17.Edamame and Cod
18.Tropical fruit blend
19.Fruit Medley
20.Cannelini Beans, Spinach, and yellow carrots
I think there is more but that is what I can remember I made today. Tomorrow I am roasting some butternut squash and blending some yellow squash gratin with another veggie since Lou didn't seem to love the gratin by itself. I will also be adding some beef to the veggie stew mix to make beef stew.
Whew! Long post, long day, but well worth it!
Wednesday, October 14, 2009
Fools Toffee=Bite
Since it is fall and time for all things sticky and sweet (or so it seems). I thought I would try my hand at making some toffee. Not just any toffee would do. It had to be covered in chocolate as well. Off I went to search for a decent recipe that didn't take too much effort, but tastes like it does.
I got my recipe from http://www.cdkitchen.com/recipes/recs/262/Fools_Toffee6923.shtml
Recipe:
1 cup butter (2 sticks)
1 cup packed dark brown sugar
36 saltines
11 1/2 oz chocolate chips
1/2 cup chopped pecans, walnuts, or almonds
-Lay out 36 saltine crackers on a foil lined baking sheet with an edge (10x15 is what recipe calls for I used a 9x12 with no problems).
-Melt the butter and sugar in a sauce pan. Cook for 4 minutes on high stirring it (when working with sugar always use a wooden spoon!)
-Once cooked for 4 minutes, pour over the crackers and place in a 375 degree oven for 5 minutes.
-When you remove it from the oven immediately top with chocolate.
-Once the chocolate has melted spread with the back of a spoon or off-set icing spatula.
-Sprinkle on nuts.
-Place in fridge to harden for at least 2 hours, overnite is probably best.
*For quicker set, use freezer!
Since I didn't have saltines in the house the night I decided to try this out, I used club crackers. Though it turned out good, it was too buttery (yes, really Paula Deen you can have too much butter). Needless to say hubby ate it all the same. I topped it with semi-sweet chocolate and almonds for that batch.
A few nights later I revisited the recipe with reduced sodium saltines. This turned out much better. I also used dark chocolate and chopped hazelnuts. I much preferred my second batch.
I gave this recipe a BITE for a few reasons.
1. I used a 9x12 baking sheet
2. I first used Club crackers and then reduced sodium saltines
3. I melted my chocolate chips in the microwave for 30 second intervals and stirred in between. Once all were melted and the toffee was out of the oven, I poured the melted chocolate over the toffee and spread it out evenly.
This is such a treat. I prepared the second batch mainly for a study session I had for a certification test last week. The girls loved it too! Hubby liked it so much he asked I make it again this week (I haven't yet though). It is really inexpensive to make and would be a great treat for the upcoming holiday gatherings.
Hope you try it and like it! The not too salty, not too sweet combination is delicious!
I got my recipe from http://www.cdkitchen.com/recipes/recs/262/Fools_Toffee6923.shtml
Recipe:
1 cup butter (2 sticks)
1 cup packed dark brown sugar
36 saltines
11 1/2 oz chocolate chips
1/2 cup chopped pecans, walnuts, or almonds
-Lay out 36 saltine crackers on a foil lined baking sheet with an edge (10x15 is what recipe calls for I used a 9x12 with no problems).
-Melt the butter and sugar in a sauce pan. Cook for 4 minutes on high stirring it (when working with sugar always use a wooden spoon!)
-Once cooked for 4 minutes, pour over the crackers and place in a 375 degree oven for 5 minutes.
-When you remove it from the oven immediately top with chocolate.
-Once the chocolate has melted spread with the back of a spoon or off-set icing spatula.
-Sprinkle on nuts.
-Place in fridge to harden for at least 2 hours, overnite is probably best.
*For quicker set, use freezer!
Since I didn't have saltines in the house the night I decided to try this out, I used club crackers. Though it turned out good, it was too buttery (yes, really Paula Deen you can have too much butter). Needless to say hubby ate it all the same. I topped it with semi-sweet chocolate and almonds for that batch.
A few nights later I revisited the recipe with reduced sodium saltines. This turned out much better. I also used dark chocolate and chopped hazelnuts. I much preferred my second batch.
I gave this recipe a BITE for a few reasons.
1. I used a 9x12 baking sheet
2. I first used Club crackers and then reduced sodium saltines
3. I melted my chocolate chips in the microwave for 30 second intervals and stirred in between. Once all were melted and the toffee was out of the oven, I poured the melted chocolate over the toffee and spread it out evenly.
This is such a treat. I prepared the second batch mainly for a study session I had for a certification test last week. The girls loved it too! Hubby liked it so much he asked I make it again this week (I haven't yet though). It is really inexpensive to make and would be a great treat for the upcoming holiday gatherings.
Hope you try it and like it! The not too salty, not too sweet combination is delicious!
Tuesday, September 29, 2009
Roasted Vegetables=Apple
When thinking of something warm and inviting to top my barley risotto (see below for recipe), I came up with the idea of roasted veggies. I love roasted vegetables. I think the flavor is kind of sweet and still savory (think caramelization!)
It is fall and the weather here in Memphis, at least for the next few days is following the trend. The lows in the mornings are in the upper 40's and highs are in the 70's. Pleasant and mild! Just like these veggies!
Here is the recipe:
Sweet and Savory Roasted Vegetables
-1 bunch asparagus, woody ends trimmed and cut into 1/2 pieces (each stalk gives you about three pieces when cut)
-6 carrots, peeled and cut on a diagonal in 1/2 inch (or so) pieces-this is rustic so do not get out the ruler!
-1 large sweet yellow onion cut into large pieces
-1 package (or equal to 1/2 pound or so) brussle sprouts-rinse them to remove sand and cut off bottom stem end and then slice in half (don't know em till you try em roasted!)
-1 package or bag of sliced mushrooms
-1-2 pints of grape tomatoes rinsed
For the Marinade
-1 cup olive oil
-1 1/2 cups apple cider vinegar
-1/2 cup dijon mustard
-1/2 cup honey
-2 tablespoons pepper
-1 teaspoon sea salt (if you prefer use Ms. Dash original blend)
*dressings and marinades are one of the few places I use salt, but it has to be sea salt for me!
Directions:
-Put all cut up veg in a large mixing bowl-EXCEPT for TOMATOES, pour over marinade and toss all to coat evenly.
-Line a roasting pan or large casserole dish (9x12) with foil (easy clean up, yes mam!)-I double line mine.
-Place all veggies on the pan. but do not pour the marinade over them (too much marinade equals burnt veggies)
-Using a spoon lightly drizzle about 2-3 tablespoons of the marinade over the veggies.
-Reserve the remaining marinade for later in the process
-Heat the oven to 400 degrees
-Place the veggies in the oven for 30-45 minutes
-Half way through check the veggies and see if they look dry, if so place extra marinade over the top and continue roasting
-When the veggies have about 5-10 left (think fork tender) add the tomatoes
-Remove from oven when the tomatoes are split and softened
-Toss all veg in the roasting juices
They are ready to top the risotto or whatever you like. A couple of ideas would be over a baked sweet potato, whole wheat penne (no sauce needed), or as a side with lemon chicken (that recipe will be coming soon!)
I gave this an APPLE as it is my own recipe. It is savory, sweet, nutritious, and versatile! Feel free to substitute other veggies like bell pepper, zuchinni, squash, eggplant, sweet potato, cauliflower, or whatever you prefer. The method is just about the same for all the veggies you can think of!
* If you aren't up to making your own or don't have the ingredients on hand italian dressing or balsamic dressing is an easy fix for the marinade!
It is fall and the weather here in Memphis, at least for the next few days is following the trend. The lows in the mornings are in the upper 40's and highs are in the 70's. Pleasant and mild! Just like these veggies!
Here is the recipe:
Sweet and Savory Roasted Vegetables
-1 bunch asparagus, woody ends trimmed and cut into 1/2 pieces (each stalk gives you about three pieces when cut)
-6 carrots, peeled and cut on a diagonal in 1/2 inch (or so) pieces-this is rustic so do not get out the ruler!
-1 large sweet yellow onion cut into large pieces
-1 package (or equal to 1/2 pound or so) brussle sprouts-rinse them to remove sand and cut off bottom stem end and then slice in half (don't know em till you try em roasted!)
-1 package or bag of sliced mushrooms
-1-2 pints of grape tomatoes rinsed
For the Marinade
-1 cup olive oil
-1 1/2 cups apple cider vinegar
-1/2 cup dijon mustard
-1/2 cup honey
-2 tablespoons pepper
-1 teaspoon sea salt (if you prefer use Ms. Dash original blend)
*dressings and marinades are one of the few places I use salt, but it has to be sea salt for me!
Directions:
-Put all cut up veg in a large mixing bowl-EXCEPT for TOMATOES, pour over marinade and toss all to coat evenly.
-Line a roasting pan or large casserole dish (9x12) with foil (easy clean up, yes mam!)-I double line mine.
-Place all veggies on the pan. but do not pour the marinade over them (too much marinade equals burnt veggies)
-Using a spoon lightly drizzle about 2-3 tablespoons of the marinade over the veggies.
-Reserve the remaining marinade for later in the process
-Heat the oven to 400 degrees
-Place the veggies in the oven for 30-45 minutes
-Half way through check the veggies and see if they look dry, if so place extra marinade over the top and continue roasting
-When the veggies have about 5-10 left (think fork tender) add the tomatoes
-Remove from oven when the tomatoes are split and softened
-Toss all veg in the roasting juices
They are ready to top the risotto or whatever you like. A couple of ideas would be over a baked sweet potato, whole wheat penne (no sauce needed), or as a side with lemon chicken (that recipe will be coming soon!)
I gave this an APPLE as it is my own recipe. It is savory, sweet, nutritious, and versatile! Feel free to substitute other veggies like bell pepper, zuchinni, squash, eggplant, sweet potato, cauliflower, or whatever you prefer. The method is just about the same for all the veggies you can think of!
* If you aren't up to making your own or don't have the ingredients on hand italian dressing or balsamic dressing is an easy fix for the marinade!
Slow Cooker Barley Butternut Risotto!=Apple
This is really my own creation. I went in search of an alternative to one of my favorites, risotto. It is so good but not so good for the hips!
I found a few recipes like this one: http://www.eatingwell.com/recipes/barley_risotto_with_fennel.html
Pearled barley is an excellent whole grain that is good for you. It has a nice chewy texture that is perfect for risotto. What makes this recipe so friendly is there is no standing over a pot of rice and stock and stirring for an eternity. It is healthy too as there is no cream, butter (unless you just have to have it), or added salt! I do not cook with salt very often, but find spices a good replacement for salt.
So here is my recipe:
-1 crockpot!
-2 cups of pearled barley (look for this on the organic or healthfood isle, it is a light brown color)
http://www.vitacost.com/Arrowhead-Mills-Organic-Pearled-Barley?csrc=GPF-074333476184
-2 32 oz containers of veggie stock
-1 container of Campbells V8 Golden Butternut Squash soup
http://www.campbellsv8soup.com/GoldenButternutSquash.aspx
-1 teaspoon minced roasted garlic
-1 teaspoom poultry seasoning
-1 teaspoon Ms. Dash Original Blend
-1 1/2 teaspoons fresh ground black pepper
-1 teaspoon oregano (I used dried, but you can use fresh if you have it just use 1/2 teaspoon)
-1 teaspoon french four spice
-1 teaspoon onion powder
-1 teaspoom garlic powder (NOT garlic salt)
-1 tablespoon olive oil
Directions:
Turn crock pot to high. Add stock and all spices, garlic, and olive oil.
Let liquid come to a simmer, add barley.
Turn crock pot to low setting (mine is the 10 hour setting on a Rival brand crock pot)
Put lid on slightly ajar to steam can escape.
Let the barley cook for about 6 hours. (I did this overnight, it was done at 4am.)
Check on it at least twice, stirring to make sure all grains are seperate.
When all liquid is absorbed, add about 1 cup to 1 1/2 cups of the butternut squash soup.
Stir and turn off crock pot.
If it needs more liquid, add water to desired consistency.
This is not only yummy, but so good for you! Now if only Landon would eat this!
I gave this an APPLE for taste, consistency, and nutrition. Because I didn't follow a recipe, there was nothing I would change! Hopefully, my co-worker Meghan will find it delicious as well with the roasted veggies I prepared to top it (that recipe is next!)
I found a few recipes like this one: http://www.eatingwell.com/recipes/barley_risotto_with_fennel.html
Pearled barley is an excellent whole grain that is good for you. It has a nice chewy texture that is perfect for risotto. What makes this recipe so friendly is there is no standing over a pot of rice and stock and stirring for an eternity. It is healthy too as there is no cream, butter (unless you just have to have it), or added salt! I do not cook with salt very often, but find spices a good replacement for salt.
So here is my recipe:
-1 crockpot!
-2 cups of pearled barley (look for this on the organic or healthfood isle, it is a light brown color)
http://www.vitacost.com/Arrowhead-Mills-Organic-Pearled-Barley?csrc=GPF-074333476184
-2 32 oz containers of veggie stock
-1 container of Campbells V8 Golden Butternut Squash soup
http://www.campbellsv8soup.com/GoldenButternutSquash.aspx
-1 teaspoon minced roasted garlic
-1 teaspoom poultry seasoning
-1 teaspoon Ms. Dash Original Blend
-1 1/2 teaspoons fresh ground black pepper
-1 teaspoon oregano (I used dried, but you can use fresh if you have it just use 1/2 teaspoon)
-1 teaspoon french four spice
-1 teaspoon onion powder
-1 teaspoom garlic powder (NOT garlic salt)
-1 tablespoon olive oil
Directions:
Turn crock pot to high. Add stock and all spices, garlic, and olive oil.
Let liquid come to a simmer, add barley.
Turn crock pot to low setting (mine is the 10 hour setting on a Rival brand crock pot)
Put lid on slightly ajar to steam can escape.
Let the barley cook for about 6 hours. (I did this overnight, it was done at 4am.)
Check on it at least twice, stirring to make sure all grains are seperate.
When all liquid is absorbed, add about 1 cup to 1 1/2 cups of the butternut squash soup.
Stir and turn off crock pot.
If it needs more liquid, add water to desired consistency.
This is not only yummy, but so good for you! Now if only Landon would eat this!
I gave this an APPLE for taste, consistency, and nutrition. Because I didn't follow a recipe, there was nothing I would change! Hopefully, my co-worker Meghan will find it delicious as well with the roasted veggies I prepared to top it (that recipe is next!)
What's for Breakfast!?!=Bite
For work this week, I thought I would approach breakfast and lunch a little different. Because I have an office mate who is nutrition minded like me (still trying to shed pounds, now that the baby weight is gone...), I decided to make enough for us both.
She found a recipe from her daily Prevention magazine email that I adapted.
http://recipes.prevention.com/Recipe/whole-wheat-cranberry-orange-muffins.aspx
Whole Wheat Cranberry-Orange Muffins
-1 tablespoon trans-free margarine or butter, melted
-1/2 cup packed brown sugar
-1/2 teaspoon ground cinnamon
-2 cups whole wheat flour or whole grain pastry flour
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1 teaspoon salt
-1/2 cup granulated sugar
-3 tablespoons grated orange zest
-1 cup orange juice
-1/2 cup unsweetened applesauce
-2 lightly beaten eggs
-1 cup fresh cranberries, chopped
-1/2 cup finely chopped walnuts (optional)
I gave this a BITE for a few reasons. I didn't have fresh cranberries, so I used dried. I also added 3/4 cup of rolled oats to the batter. I used fresh squeezed orange juice instead of bottled. I added more cinnamon than the recipe called for (1 teaspoon). I haven't tried them yet, but my hubby has and said they were good. I love the fact that these are made with whole wheat flour :)
She found a recipe from her daily Prevention magazine email that I adapted.
http://recipes.prevention.com/Recipe/whole-wheat-cranberry-orange-muffins.aspx
Whole Wheat Cranberry-Orange Muffins
-1 tablespoon trans-free margarine or butter, melted
-1/2 cup packed brown sugar
-1/2 teaspoon ground cinnamon
-2 cups whole wheat flour or whole grain pastry flour
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1 teaspoon salt
-1/2 cup granulated sugar
-3 tablespoons grated orange zest
-1 cup orange juice
-1/2 cup unsweetened applesauce
-2 lightly beaten eggs
-1 cup fresh cranberries, chopped
-1/2 cup finely chopped walnuts (optional)
I gave this a BITE for a few reasons. I didn't have fresh cranberries, so I used dried. I also added 3/4 cup of rolled oats to the batter. I used fresh squeezed orange juice instead of bottled. I added more cinnamon than the recipe called for (1 teaspoon). I haven't tried them yet, but my hubby has and said they were good. I love the fact that these are made with whole wheat flour :)