"Healthified" Strawberry Rhubarb Crisp

Memorial Day weekend was filled with my 3 favorite F-words: fitness, family and food. My family, boyfriend and I spent the weekend in the Adirondacks soaking up the perfect and sorta-bug-free weather. We didn't have much service which was a welcomed change; however, it didn't stop me from taking pictures of trees and desserts with Instagram. My aunt is a skinny-chef who whips up cookies the size of Frisbees then goes for a 17-mile run; so, though I didn't run a 1/2 marathon this weekend, I still got some yummy looking pictures!

A gym of any sort is out of the question so we stay active by running, biking, rowing and hiking. My boyfriend and I didn't bring our road bikes up this time--- the first hill off my road is known for flashing your life before your eyes--- instead, we hiked and the view looked like a photograph (and with the help of Instragram it really did, mwhaha!).

Whew! Going up was a workout but we did see 21 frogs--- which doesn't have to do with the hardness of the hike but it was still a lot of frogs!

Before the weekend my aunt and I bought several bushels of rhubarb from the farmer's market. I haven't cooked a ton with it but wanted to try a crisp with a healthy twist, so I introduce to you my "healthified" version of Strawberry-Rhubarb Crisp.

What you'll need:

4 C chopped rhubarb

3 C hulled and halved strawberries

14 packets of Stevia (we only had individual packets)--- or use 1/2 cup of suagr

2 tsp cornstarch

4 tsp butter at room temperature

4 tsp unsweetened applesauce

1 C soft white wheat flour 

1/2 cup oats 

1/4 cup brown sugar

What to do:

1. Preheat the oven to 400 degrees and grease a baking pan.
2. In a large bowl, mix the rhubarb, strawberries, Stevia, and cornstarch. 
3. Pour into the greased baking dish.
4. In another bowl, add the butter and applesauce into the flour oats and brown sugar.
5. Sprinkle the topping over the fruit and bake about 30 minutes, topping should be golden brown.
6. Let cool and enjoy!

 

The crisp..... 

and weekend was a success!

   

Happy Easter-- French Toast Casserole Recipe!

Happy Easter! This is the first time in 3 years that I've been home for the entire Easter break, and it has never felt so good to lounge in my yoga pants. The weather has been absolutely beautiful but given me a bad case of summer fever. I'm counting the days!

I enjoyed the day with my family in which we were blessed with love and grub. We usually cook a dinner feast but this year we chose to dabble in the traditional Easter brunch. Needless to say, I was game. We called up our good friend, Betty Crocker, and borrowed some of her award-winning recipes (what a lady). We tackled a french toast casserole and an garden egg bake (<-- click to check them out). The french toast was a holiday treat and the egg bake was healthy and delicious!

 French Toast Casserole

Garden Egg Bake

Though I'm 22, I am never too old for an Easter basket. Since I was little, every Easter morning my parents would hide my basket somewhere in the house: the bathtub, behind the couch and I think it was once in the oven. To keep the tradition alive, I ran around the house like a giddy child to find my surprise... I must say it took me a while to find it (touche, parents). As I've grown, the contents have changed. Chocolate bunnies have turned to Green & Black chocolate bars, malt balls to Stacy's pita chips, glittery head bands to K-cups and sticker books to a jar of pickles (yes, pickles). The Easter egg hunts are over and coloring eggs has become an activity of the past but I will always look forward to my Easter basket. I am lucky to have such wonderful parents and will pass on the same tradition until my children have children. Happy Easter everyone!

Kale is King: All Hail Kale

I love salt, so much that I would make a sodium podium and preach from it daily. I love peanuts, popcorn, jerky and potato chips....Mmmmm chips. A new bag of chips is like opening a can of worms.... actually I never understood that expression but it applies to the point I'm trying to get across. It takes an intangible and god-like power to resist polishing off an entire bag. So, since this is obviously impossible... I have a chip alternative: Kale.

Kale is king. It represents a love child made by broccoli and seaweed and also is one of the most nutritious vegetables! It's high in fiber, vitamins and antioxidants. There's 18 kcals in a 1/2 cup and 0 fat. But the most fascinating thing that I discovered about kale is that it takes on a salty- chip consistency when baked... I present to you kale chips. Call me crazy (it won't be the first time), but these chips are a great and healthier alternative to the fatty and oily potato chips, plus they're super simple to make.


         What you'll need:

• A bushel of kale
• Oven
• Pan
• Aluminum foil
• S/P for seasoning

First, pre-heat the oven to 350. Perfect. Now, line the pan with aluminum foil and lightly spray with cooking spray to avoid sticking. Shuck the washed leaves of the stalks and scatter on the pan (there's no need for the stalks for this recipe). Spinkle with some salt if desired but I find naked kale to be kind of salty so salt with caution. Next, bake for 10-15 minutes andddd wait.

Here's a joke while you wait:

What did the lettuce say to the celery? 

......

......

......

A: Quit stalking me!

HAHA!

Kale's done! Voila!

New Year's Healthy Chocolate Souffles

HAPPY NEW YEAR! 

After countless "I can't believe I won't leave the house until next year" or "I'm not going to eat until next year" jokes, I can't believe it's finally 2011 2012; it will probably take another year for me to correctly write the date. 2012 is the year I graduate with my bachelor's degree, a year I never thought would come for another 100 years. I'm growing up and it's hard to believe. New Years is also a time when the gym is more packed than Black Friday; though this will only go on for a week or so, it makes finding an good treadmill (good is defined by having a working television and elapsed time tracker.... my gym is flashback from the 70's) more difficult. However, it is nice to see people bettering themselves and their health.

I want to make my resolutions for the new year not resolutions but lifelong habits. I am still composing a draft in my head, but this is what I have come up with so far:

1. Eat more slowly by cutting my food up into smaller pieces (I sometimes eat like I haven't seen food in 10 years rather than 10 minutes)
2. Stay more connected to friends and family especially when I am away at school.
3. Live and let live by letting others conduct their lives (as long as they're not hurting themselves or others) without letting their actions affect mine
4. Never go to bed mad
5. Read a book a month
6. Worry less about things that are out of my control.
7. Limit myself to one soda a day (this one is tough, but I'm willing to try)
8. Listen more closely to what people are saying (I forget names within the first 5 seconds when meeting someone new)
9. Find time to go to church at least twice a month
10. Appreciating everyone and everything I love by counting my blessings

That's what I have so far and I'm excited to incorporate these into years to come!

For New Year's Eve, my boyfriend and I decided to stay this year and have a relaxing holiday at home. Christmas tuckered us out and we wanted a night to break out the champagne (great combo: champagne + cranberry juice = lovely) without the worry of driving... plus all the restaurants were booked and we wanted to cook my family dinner.

I also have been watching a lot of the show, "Chopped",  lately. It's my favorite show and I have an unhealthy obsession with The Food Network. I was watching it late last week and during an episode, if you have seen the show, the final two contestants made souffles in the final dessert round. Then it clicked. I have never had a souffle, and I was feeling French, so I decided to make chocolate souffles for New Year's Eve dinner. 

I found a great recipe on Shape Magazine's Web site, plus you can have a couple without the guilt!

        What you'll need:

1 cup        powdered sugar

1⁄2 cup      unsweetened cocoa powder

2 T           flour

1⁄2 c         2% milk (I used almond milk and they came out fine)

1⁄2 c         cold water

4              egg whites

1⁄8 t          cream of Tartar (what is this stuff anyways?)

4 t            sugar

3              egg yolks

1⁄2 t          almond extract

1              cupcake tin

Then I topped it off with cherries and whipped cream but any fruit topping would be superb. 

       What to do:

1. Preheat oven to 350F. 
2. Sift powdered sugar, cocoa, and flour into a double boiler. Add milk and water and whisk until creamy over medium heat. Continue to gently whisk mixture, without stopping, for about 8 to 10 minutes or until it begins to thicken. Remove pan from heat and set aside. In a mixer, beat egg whites and cream of tartar until peaks begin to form. Slowly add sugar and continue to beat until still peaks form. Set aside.
3. Blend egg yolks and almond extract into chocolate mixture. Fold in half the egg white mixture, then fold in the remaining half. Spoon batter into a cupcake tin that is spritzed with cooking spray, leaving a ½-inch space at the top. (You can refrigerate uncooked soufflé at this point for up to 24 hours before baking.)
4. Place cupcake tin on a baking sheet and bake for 17 minutes or until soufflés are puffy but still jiggle a little in the center. 
5. Meanwhile, make a sauce by blend cherries in a food processor. Stir in 1/2 teaspoon of lemon juice. Spoon sauce over each soufflé and serve warm! 

I found this recipe to be easy and the souffles came out really moist and delicious! Pictures below :)

                        

David enjoyed his! He and I also wanted to cook my mom and dad a full surf and turf dinner! Not to pat ourselves on the back, but we cooked a darn stinking, great meal. Organic grass fed steaks and lobster tails. I love animals, but I don't think I could ever be a vegetarian.

 

I got to ring in the New Year with everyone I love dearly. I am excited for the new year!

What are some of your New Year's resolutions habits?

Homemade Scones Recipe

I was feeling crafty and was itching to bake, so what says I'm crafty more than a big batch of scones? Nothing, that's what. I was also feeling lazy, so I bought a delicious box mix. I conveniently took a picture of the back of the box (you're welcome). I substituted half&half for the heavy cream to give this recipe a healthier edge.

I loved this recipe because it was a blank slate to whatever flavor I wanted to create. I made two batches of scones, cranberry orange and vanilla chocolate-chip. Nom, nom, nom.

              

For the cranberry orange dough, I threw in fresh cranberries and ground orange peel. The chocolate-chip batch included mini chips and a few dashes of vanilla extract.

Warning #1: Scone batter is addictive and tastes way too delicious for its own good. I was contemplating not cooking them and just eating the dough but realized Dough Boy is not a sexiest of looks.

Warning #2: The batter is also very sticky when diving it up into triangular scone shapes. 

Be patient and eat dough when frustrated :)

               

Voila! Homemade scones.... kinda. 

Happy New Years!

Sunny Side-Up Pizza for a Rainy Day

Rain, rain, go away. Come again...neverrrr. Ugh. There's puddles outside my front door the size of kiddie pools, and I somehow always park my car right next to them. My optimistic side is thanking the Heavens that it's not snow, but I'm never a fan of grey skies and roads adorned with slimy worms that never made it to the other side. Lets have a moment of silence for the worms....... okay, that was nice.

Well, on a positive note... I'm feeling creative and I'm starving. I am a subscriber to Whole Living magazine and it's pretty fantastic. It's filled with dozen of scrumptious recipes and health living tips, hence right up my ally.

In the last issue, it featured a ton of pizza recipe ideas. I adore pizza, but being lactose intolerant has stripped the best part: cheese. Sigh. So I never really bother making it unless I can get my family to indulge in my "special" cheese (I give them credit, they're good sports). But anyways, the point I'm trying to make is that I'm in pizza denial...until I was inspired by the picture below.

Do not adjust your monitors.. what looks like cheese is really a few fried eggs. I have been on an egg kick for the past couple weeks, so this has been God-sent. People put eggs on toast, steak, and even hamburgers so why not pizza. This is breakfast pizza with an edge, and since I'm making it for lunch we'll call it lunch pizza. Sunny side up lunch pizza for a cold and rainy day. I like it.

I'm making a few modifications since this foodie epiphany just daunted upon me, and I'm too hungry to make a run to the grocery store.

What you'll need:

A large whole wheat tortilla

2 eggs

Spinach

Tomato sauce

Olive oil

Oregano/spices

I preheated the oven at 400 degrees. I drizzled my tortilla with olive oil so it crisps in the oven, and don't forget to cook it on aluminum foil to avoid sticking. Spray the aluminum with non-stick spray, too!

Crack the 2 eggs on top of the spinach. Try to avoid breaking the yolks and letting them slide off the pizza; they're slippery little guys. Throw the pizza in the oven and watch carefully. It should be ready in about 20 minutes or less.

Drum roll please.....

This brightened my day...well at least my stomach since it just started snowing outside. The pizza was so delicious! I definately recommend trying this recipe and experienmenting with different toppings. The eggs add a nice touch with huge flavor!

Enjoy! and go away snow!

Guest Post: How to Make Delicious & Healthy Meals

Woohoo, my first guest post! I'm always excited when fellow foodies reveal themselves and share their thoughts. I want to thank Brett H. for her great article and interest in Eat Simply. Live Healthy.

Interested in writing a guest post? Shoot me an e-mail, we'll make it happen!

Enjoy!

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How to Save the Foodie from the Health Freak: 

Making Delicious Healthy Meal Plans

Yes, we all know that eating healthy is better for you in the long run. But following healthy meal plans seem to imply that you have to give up your love for food, the joy of tasting and savoring, that post-bite bliss. Indulging in fatty foods bogs down your system, causing heart complications and high blood pressure. No arguing with that. But why is it that health food is so darn bland? It doesn’t have to be!

There are tons of ways that you can make food both healthy and delectable. And the best part is, you don’t have to be a chef of have hours at hand to prepare the meal. Here are some easy ways to eat healthy, while jazzing up the same ol’ diet routine.

1.     Balance your Meals

Try and make balanced meals when you cook. This means that every meal should include an array of foods, like fruits, veggies, grains, protein, and dairy.

Take steak and fries, for example. This classic combo only gives you starch and protein, providing your body with a limited array of nutrients. Instead of eating an enormous portion of steak, limit your intake to about 2-3 ounces. Trade in those fatty fries for a bit of whole grain pasta and some string beans. String beans can be easily “jazzed up” with clove garlic, shallots, parsley, ground black pepper, salt, and a couple drops of olive oil. This combo of spices complements the steak and brings out its flavor. Now, you have a dish that includes a mouthwatering steak and equally delicious side dishes at a fraction of the calories. Not too shabby!

2.    Know your Portions

So your meal-balancing is going well and you’ve completely given up heavy, fatty foods. But then, someone in the office brings in fast food for lunch and your stomach starts to growl. Loudly. Or another person gaily exclaims, “That was a piece of cake!” and you suddenly feel the urge to drop everything and order a slice of tuxedo cheesecake at the nearest restaurant. News flash: you don’t have to give up the good stuff when you’re eating healthy. When you get cravings, grab a friend and split the piece of cake, thereby cutting your calorie intake in half. Smart. Also, moderate the finger foods. Instead of digging straight into the bowl, put the number of chips you want to eat straight onto your plate, that way you can see exactly how much you’re eating. Also, try taking smaller bites of your food. The American Journal of Clinical Nutrition reported that chewing for 9 seconds resulted in “significantly less food intake than quickly chewing for just three seconds.” 

To better control your intake, know your portion sizes. For example, 1 oz. of meat is about the size of a matchbox and 3 oz. of meat is about the size of a deck of cards. You should never eat more than three ounces of meat in a serving. If you’re feeling really ambitious, invest in a scale. This way, you can accurately weigh out each portion to better count your calories.

Just keep in mind: you can still savor your favorite eats, just don’t overdo it!

3.    Get in the Kitchen

Have you ever heard the expression, “Eat to lose weight?” Well, maybe it should be changed to “Cook to lose weight.” When you cook at home, you can not only better control your portions, but you can ensure that the food you’re eating isn’t loaded up with tons of butter, oil, and other fatty additives. Maybe instead of going out for pizza with the family every Friday night, you should cook something at home. Change your traditions to include eating in, rather than dining out. You can also learn new recipes to liven up your old diet routine. Try experimenting with different spices and colors. A colorful dish is not only visually appealing, but it contains lots of different types of nutrients. For example, yellow fruits and vegetables contain beta-carotene and vitamin C, whereas blue and purple fruits and vegetables include zeaxanthin, resveratrol, and fiber. Trade in that iceberg lettuce (snore) for some deep purple eggplant, butternut squash, or red peppers. These yummy vegetables can stand in for you typical starch. Instead of going out for Italian and ordering lasagna, prepare a dreamy eggplant parmigiana. Try this recipe, which is quick n’ easy, taking only 45 minutes tops.  

Not only will eating in save you money, but it can also save you time. Taking aside a Sunday afternoon to cook a homemade meal will provide you leftovers that will tide your kids over for the next few days, saving you from having to think about what to prepare for the next meal.

Still skeptical? Try it out. If it doesn’t “pan out” (pun intended) then your cynicism is reaffirmed. But what do you have to lose, except the lbs.? Give these healthy meal plans a try and make a system that works best for you. Who knows? Maybe it will turn out to be a “piece of cake.” 

Simple Saturday Apple Dumpling Recipe

It's Saturday and I feel like doing anything besides school work. I need to be productive, but for some reason I'm not feeling it. The weather is cold, overcast, and lazy, and sigh, my mood is mimicking the weather. I wouldn't mind curling up in bed and watching Bridesmaids. But, sadly, I don't own Bridesmaids, so my next procrastination option is to bake. Early this week, I made my Twist on an Egg Salad and thought to myself...hmm, this tortilla shell would be even more perfect if  filled with a gooey hot cinnamon apple filling. 

Hark, the apple dumpling was born.

         What you'll need:

• Apple (I used a Gala because they're yummy)
• Large wheat tortilla
• Plain apple sauce
• Cinnamon
• Small glass bowl
• Vanilla ice cream/Kool-Whip

Form the tortilla to the glass bowl to create a shell. Add a 1/2 cup of apple sauce and sprinkle with cinnamon. Cut up the apple into small chunks and mix into the applesauce. This will make a simple filling. 


Tip: to make the shell more dumpling-esque, fold over the edges and secure together with toothpick.

Preheat the oven to 350 and cook dumpling for about 20 minutes but watch carefully to avoid a burnt and sad dumpling. Those are the worst kind. Bake until the tortilla is crispy and apples are soft. 

Warning: the applesauce mixture will be hot post oven so let cool before you dig in face-first.

Bam. 

Top off with some vanilla ice cream or Kool-Whip, and you have yourself a sweet and healthy treat that'll satisfy your pre-Thanksgiving sweet tooth!

 Enjoy!

A Twist on an Egg Salad

I'm not a huge fan of egg salad, or any salad that isn't green or clumped together with mayo; plus the fact that I'm allergic to dairy makes me slightly biased. So, I don't like egg salad but I absolutely love eggs (I also used to be that person who loved ketchup but hated tomatoes but eventually got less picky and discovered their beauty). Any who, my favorite way to cook eggs is over easy; then I can use my toast to soak up the yolk... it is total bliss.

Well today I was craving eggs... and spinach. Sigh, Omelettes are so in-the-box that I really wanted my lunch to scream Look at me, I'm innovative! Hmm....what to make? Then it hit me, I'm gonna put a literal (and dairy-free) twist on an egg salad with a Taco Bell flare.

What you'll need:
Whole wheat tortilla
2 eggs
Couple tomatoes
Spinach
Olive oil/butter spray
Glass bowl

1) First, I pre-heated the oven to 400 degrees. I took my tortilla and placed it into the glass bowl so it would conform to the bowl's shape (like a Taco Bell's taco salad without the Mexican-ness). Sprinkle with a little olive oil or butter spray so it'll crisp in the oven. 

2) While the "bowl" is baking, I fried 2 egg over easy; super easy peasy lemon squeezy. AH, I so love EB eggs because they come from cage-free chickens aka happy chickens aka happy eggs aka happy me.

3) Once the tortilla has taken on the shape of the glass bowl and crisped up, remove (with oven mitts, learned that the hard way) from the bowl and place on a separate plate. Perdy! Take 1 of the fried eggs and place it on the bottom of the edible bowl. I punctured the egg, so the yolk could be absorbed into the tortilla and create an eggy yuminess throughout the salad.

4) Next, add your spinach (or legal greens of choice), tomatoes and other fun toppings. Lastly, place the     second fried egg (aka the cherry on top aka the crowned jewel), and just admire the masterpiece you have created. I, again, punctured the egg to let the yolk run free. 

This recipe was really quick and simple, and I'm a fan of anything where you can eat the bowl. 

Dig in!