tag:blogger.com,1999:blog-1464772033216775742024-03-06T00:04:22.682-06:00Turning MediterraneanJenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-146477203321677574.post-85511145381075781642013-09-10T22:40:00.000-05:002013-09-10T22:40:23.124-05:00Fig and Honeydew Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eBpFAUNKQo3PgOxfGfXAuRCoQxjjRH6jblf5rwn2zr-BYYmtFT2aBNYvNwrI4TP78UG1dC7S4c8MGQaLL2UmLg3ujXjgf5YWWX440zYvYOQQNgoQ6V1mYGGWQINdr5uocAgZk_0rsnE8/s1600/figpop.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eBpFAUNKQo3PgOxfGfXAuRCoQxjjRH6jblf5rwn2zr-BYYmtFT2aBNYvNwrI4TP78UG1dC7S4c8MGQaLL2UmLg3ujXjgf5YWWX440zYvYOQQNgoQ6V1mYGGWQINdr5uocAgZk_0rsnE8/s1600/figpop.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">We have quite a bit of pop season left here in Florida but this recipe is coming in just under the wire for some of you. Enjoy a few icy treats while you still can. I'll waste no time with paragraphs - let's chill.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Gather:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup nonfat plain Greek yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups diced honeydew melon* </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 figs, sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice of one lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unsweetened coconut flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">*</span><span style="font-family: Arial, Helvetica, sans-serif;">I used an orange flesh honeydew - it's like regular honeydew with a hint of citrus!</span></i><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Process melon and yogurt until smooth. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add honey and lime juice. Pulse a few times to combine. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Stir in coconut flakes. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Distribute fig slices amongst popsicle molds and top with honeydew mixture.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Freeze until solid - if you can stand it, just let them freeze over night. (If necessary, straighten pop sticks after one hour or use tin foil caps with slits to hold sticks in place.)</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 8 sm/md pops.</span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-33836953486079403612013-09-04T21:19:00.001-05:002013-09-05T08:01:25.879-05:00Fig Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3t35mawIJf0QQi3D7j-00gBIVEktPY8vxKnl0bbqr8vT6inorOIn5mySI_dD6B4eWNjti1FeCBdzTBwcW8aJ583b-Te-UdL0Zf2oLZQO3LP2IhV8An7BEz9dE7MxDEShz5YA4J1k1kMw/s1600/figpizza.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3t35mawIJf0QQi3D7j-00gBIVEktPY8vxKnl0bbqr8vT6inorOIn5mySI_dD6B4eWNjti1FeCBdzTBwcW8aJ583b-Te-UdL0Zf2oLZQO3LP2IhV8An7BEz9dE7MxDEShz5YA4J1k1kMw/s1600/figpizza.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I have a tendency to obsess over things. Right now, one of those things is le fig. I want to put them <i>on</i> and <i>in</i> everything. Mostly because they are pretty. Tasting delicious is a bonus. Let's get fancy...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Gather:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">small red onion, sliced thin<br />5 tsp EVOO</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">whole wheat pizza crust</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">ricotta, asiago and goat cheeses (amount to taste)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 figs, sliced (I used a mixture of Brown Turkey and Black Mission figs.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp rosemary</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. </span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Saute onion slices over low heat with 4 tsp </span><span style="font-family: Arial, Helvetica, sans-serif;">EVOO and a dash of salt until caramelized, </span><span style="font-family: Arial, Helvetica, sans-serif;">about 20 minutes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Top pizza crust with a thin layer of ricotta</span><span style="font-family: Arial, Helvetica, sans-serif;">. Grate a layer of asiago over the ricotta and finish with </span><span style="font-family: Arial, Helvetica, sans-serif;">goat cheese crumbles. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Layer </span><span style="font-family: Arial, Helvetica, sans-serif;">fig and onion slices on top. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Drizzle with 1 tsp </span><span style="font-family: Arial, Helvetica, sans-serif;">EVOO and honey. Sprinkle with rosemary. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake </span><span style="font-family: Arial, Helvetica, sans-serif;">for 10 minutes. </span></li>
</ul>
Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com4tag:blogger.com,1999:blog-146477203321677574.post-47354655114685174252013-09-02T20:07:00.001-05:002013-09-06T08:11:33.887-05:00Baked Grouper with Strawberry Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZK-GtcC4h9atmhUxG0C8vhxWgkUdA1-t5TrqSaGl-7hgJXqFKDqSlfufIQYNjywWQfcMO3geIvpgplBjDp7PGun7M7-ZNNJGIrm8HIS-hwlLTjFqigxHV9pFocgXvEZeVl4j2Yut7AeW/s1600/grouper_strawberry.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZK-GtcC4h9atmhUxG0C8vhxWgkUdA1-t5TrqSaGl-7hgJXqFKDqSlfufIQYNjywWQfcMO3geIvpgplBjDp7PGun7M7-ZNNJGIrm8HIS-hwlLTjFqigxHV9pFocgXvEZeVl4j2Yut7AeW/s1600/grouper_strawberry.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Fish is a staple of the Mediterranean "diet" - shoot for fish dinners twice a week. Being a seafood lover living on the Gulf Coast (fresh!), I am happy to dine on creatures of the sea. And bay. And river. And lake and pond. I've never met a fish that I did not like (to chew on). I often hear people say that they do not enjoy fish because it's too...fishy. If you fall in that camp, try kicking it up a notch with fruit salsas. Let's bake!</span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Baked Grouper</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large or 4 small grouper fillets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 lemons, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp dried basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">black pepper</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees and c</span><span style="font-family: Arial, Helvetica, sans-serif;">oat bottom of baking dish with EVOO. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place a layer of lemon slices on bottom of dish.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Top lemon slices with grouper. Salt and pepper lightly. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Evenly sprinkle fillets with garlic powder, basil, and cilantro</span><span style="font-family: Arial, Helvetica, sans-serif;"> and top with remainder of lemon slices.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake until fish flakes when you scrape it lightly with a fork, about 15 </span><span style="font-family: Arial, Helvetica, sans-serif;">minutes.</span></li>
</ul>
<b style="font-family: Arial, Helvetica, sans-serif;"><br />Strawberry Salsa</b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup diced strawberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp chopped chives</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp unsweetened coconut flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all together and serve on top of baked grouper.</span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-47489948683923014432013-08-27T23:10:00.000-05:002013-08-27T23:10:32.623-05:00Fresh Raspberry Soda<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcsVVHeZ2cdZwOlfWNtd31flDWsJUjJxaRnZ7y3oYEq5-Nf41wiaih-Tm1XMesjs6JMF7v6vbpS7Sg1m6aG5gpdMCxOokUDtJH10ZaxjIQjavak5CFfJM_8xPu8inMuoPfPsNJNetIqfP/s1600/raspberrysoda.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcsVVHeZ2cdZwOlfWNtd31flDWsJUjJxaRnZ7y3oYEq5-Nf41wiaih-Tm1XMesjs6JMF7v6vbpS7Sg1m6aG5gpdMCxOokUDtJH10ZaxjIQjavak5CFfJM_8xPu8inMuoPfPsNJNetIqfP/s1600/raspberrysoda.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Last time I tried to give blood, Diet Dr. Pepper spewed forth from my veins. On my quest to healthier insides, I began replacing some of my soda with...soda. Fruity, pink, good for you soda. Grab a sieve and let's get girly.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Gather:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup raspberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp agave nectar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup soda water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Optional: splash of vodka</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place sieve over a bowl and & drop raspberries in. Mash the berries with the back of a spoon so that juice flows through the sieve into the bowl. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix raspberry juice, lime juice and agave nectar in a glass and add a few cubes of ice.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Grab the sieve full of raspberry bits and hold it over the glass of mixed juices and nectar. Pour soda water over raspberry bits and allow it to drain through sieve into your glass. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add a splash (or two) of vodka if you so desire.</span></li>
</ul>
Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2tag:blogger.com,1999:blog-146477203321677574.post-82183196230705345222013-08-23T23:15:00.001-05:002013-08-23T23:18:03.314-05:00Snack Week Recipe: Roasted Cantaloupe Salad and Smoothies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQ7iAgZCZmuVVrnjcWeM3necL4uhMEoTHhyphenhyphenOQxL_UHgKbnXRQiemAWrPZa8vuN5IIYx6AjBfqyLNRchYA5As3Uv3h-Ult_JOUViB1mUloWXkijys7DVfVbGItDVuOEov1X9XoRnDgmLvd/s1600/cantaloupe.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQ7iAgZCZmuVVrnjcWeM3necL4uhMEoTHhyphenhyphenOQxL_UHgKbnXRQiemAWrPZa8vuN5IIYx6AjBfqyLNRchYA5As3Uv3h-Ult_JOUViB1mUloWXkijys7DVfVbGItDVuOEov1X9XoRnDgmLvd/s1600/cantaloupe.jpg" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Snack week continues with roasted cantaloupe salad and cantaloupe smoothies.</span><br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Cantaloupe doesn't stand a chance in my house. It's one of my favorite fruits and sometimes disappears before it reaches the fridge. This week I practiced restraint all in the name of food blogging. Let's roast!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Roasted Cantaloupe Salad</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups bite-sized pieces of cantaloupe</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped nuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup plain nonfat Greek yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coconut flakes</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 350 degrees and cube cantaloupe. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place cantaloupe on baking sheet and roast until it begins to caramelize, roughly 35 minutes. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Allow to cool.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Toss cooled cantaloupe, chopped nuts, Greek yogurt and coconut flakes. Makes about 1 cup.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Hint: if you want to serve this to folks, set aside a few of the prettiest pieces of roasted cantaloupe, a spoonful of nuts and some coconut flakes. Sprinkle each over the top of the salad. Looks matter. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Eat!</span></li>
</ul>
<b style="font-family: Arial, Helvetica, sans-serif;"><br />Cantaloupe Smoothies</b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups cubed cantaloupe</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup plain nonfat Greek yogurt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup reduced fat organic milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp agave nectar</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Throw all ingredients in a food processor. Process until desired texture is reached. I let mine run about 1-1.5 minutes for a smoothie with no chunks . </span><span style="font-family: Arial, Helvetica, sans-serif;">Makes a pint and a half.</span></li>
</ul>
<div>
</div>
Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-60940507991777819252013-08-21T22:00:00.002-05:002013-08-21T22:00:54.644-05:00Snack Week Recipe: Fruit & Nut Squares<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R77f7dDwrG26l4DJTneN4CTJqnYkc6hf0sDs73hoExAOQfqpuadavkiRYleDoHnuN6Z3nFdZZ8C3q4h2ajHigN9KvW_VCE0wvokDoaz0DMt2l7S-8__xC1SkwjcxLzAiVa6crGDY7rxb/s1600/fruitnutbars.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5R77f7dDwrG26l4DJTneN4CTJqnYkc6hf0sDs73hoExAOQfqpuadavkiRYleDoHnuN6Z3nFdZZ8C3q4h2ajHigN9KvW_VCE0wvokDoaz0DMt2l7S-8__xC1SkwjcxLzAiVa6crGDY7rxb/s1600/fruitnutbars.jpg" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Snack week continues with fruit & nut squares! Which coincidentally was my nickname in high school. Let's do this.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Gather:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 cups mixed nuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups dried fruit (raisins, cranberries, pineapple, papaya, coconut)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Additional 1/2 cup dried fruit for topping</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pulse mixed nuts in food processor until finely chopped. Set aside.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Process dried fruit and honey until it forms a paste. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add nuts back to mixture and pulse until combined. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Roll "dough" out on baking sheet and cut into squares.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle remaining dried fruit over squares and press into top.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Refrigerate for one or more hours prior to serving. (</span><span style="font-family: Arial, Helvetica, sans-serif;">Squares will taste great if you skip this step but will hold up much better after spending some time in the fridge.)</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes roughly 15 1 inch x 1 inch squares. Store in air tight container in refrigerator. </span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-24057000146938149162013-08-20T22:29:00.002-05:002013-08-21T11:10:42.806-05:00Snack Week Recipe: Black-eyed Pea Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DR9qgCNjAa1-XnWCwI9U7eDfo4O8TOUK4IyvGzxZGRewV3VCI4kmkivivWe25XNnDhppRo5frKcUW2EmAW42VC-6VIDsHo76vcf5BPdikadEFGbI4kVsPzWsN5btmSgK8jJ8joLwSYgW/s1600/blackeyehum.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DR9qgCNjAa1-XnWCwI9U7eDfo4O8TOUK4IyvGzxZGRewV3VCI4kmkivivWe25XNnDhppRo5frKcUW2EmAW42VC-6VIDsHo76vcf5BPdikadEFGbI4kVsPzWsN5btmSgK8jJ8joLwSYgW/s1600/blackeyehum.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Snack week continues with black-eyed pea hummus! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I have yet to meet a hummus that I do not like. I usually eat chickpea based hummus, but black-eye based is a delicious departure from the norm. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Grab the <a href="http://turningmediterranean.blogspot.com/2013/08/snack-week-recipe-vegetable-chips.html" target="_blank">vegetable chips</a> we made yesterday and get cookin'.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Gather:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can black-eyed peas, rinsed and drained </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 head roasted garlic*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp cajun seasoning 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup tahini 1/3 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 tbsp extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">dash of sea salt</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Place black-eyed peas, roasted garlic, lemon juice, paprika and cajun seasoning in food processor. Process until pureed. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add tahini, olive oil and sea salt. Pulse until well combined.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Garnish with fresh chives, cilantro, a few drips of evoo and a sprinkle of paprika. Serve with baked pita chips or vegetables.</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">*Don't want to wait for roasted garlic? Cut the top off the head, place it in a microwave-safe dish and drizzle it with evoo. Add a little water around the garlic (about 1/4 as high as garlic) and cover the dish. Microwave for a few minutes at a time, checking to see if the garlic has softened up.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">P.S. </span><span style="font-family: Arial, Helvetica, sans-serif;">The owner of my favorite produce market/Asian grocery store questioned my use of black-eyed peas on a recent tahini trip. What's your verdict? Yea or nay? </span></b>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2tag:blogger.com,1999:blog-146477203321677574.post-25711203337506848552013-08-19T23:07:00.001-05:002013-08-23T22:18:05.957-05:00Snack Week Recipe: Vegetable Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ucsbs9B5RCG86-TjIFrY2lRppL7a0Fb8HX0Aay3fGXmeHVEdKNHYo-yr1TvLSRCdgmpD7kPKbZQAsj7shnAp6Ycg3zS-GD93klA5AXHDm7Fb-ekiovZViTKsCiBkjW9qLCyzrtLxzm0_/s1600/vegechips.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ucsbs9B5RCG86-TjIFrY2lRppL7a0Fb8HX0Aay3fGXmeHVEdKNHYo-yr1TvLSRCdgmpD7kPKbZQAsj7shnAp6Ycg3zS-GD93klA5AXHDm7Fb-ekiovZViTKsCiBkjW9qLCyzrtLxzm0_/s1600/vegechips.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Snack week continues with vegetable chips!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I generally prefer to eat vegetables raw. Wash and go. It's a texture thing - squash may be the worst offender when it comes to cooked vegetables. I can't stand the squish. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chips don't squish. Let's make some chips.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Gather:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Vegetables (such as potatoes, carrots, zucchini, kale, beets, fennel, squash, etc)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Extra Virgin Olive Oil per vegetable used</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp sea salt per vegetable used</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp seasoning per vegetable used</span><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees and line a baking sheet with parchment.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Wash and DRY desired vegetables and thinly slice (I used sweet potatoes, beets, zucchini and kale). </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Toss with olive oil, sea salt, and seasonings (I used Cajun seasoning and dried cilantro) until evenly coated.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place in a single layer on baking sheet. Bake until crisp. (10 min for kale; 30 - 40 min for others, flip half-way through)</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Your chips should last a few days stored in airtight container. Pop them in a hot oven for a few minutes if they feel a little soft.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>The kale chips are definitely my favorite. If you try this recipe, give me a shout - let me know which you like best.</i></span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-44391822220283905912013-08-17T10:53:00.000-05:002013-08-23T22:17:12.896-05:00Snack Week Recipe: Roasted Chickpeas Two Ways (Salty and Sweet)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuH9-BfpNHpj910_5Vx6SR_2_u_Mz01iu_kfudVGu1CfjnoA-N3mClinErSWstGMPvL0D-F5eEJddKz11uXJEKIqhuok-3AyRDkJErPvgkNBYyi7_Hh-9sGZWfo6hRvRk_MFWdHL_7r1TU/s1600/chickpeas.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuH9-BfpNHpj910_5Vx6SR_2_u_Mz01iu_kfudVGu1CfjnoA-N3mClinErSWstGMPvL0D-F5eEJddKz11uXJEKIqhuok-3AyRDkJErPvgkNBYyi7_Hh-9sGZWfo6hRvRk_MFWdHL_7r1TU/s1600/chickpeas.png" /></a></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">It's snack week on Turning Mediterranean! I am a snacker. I often eat snacks for meals. And snacks for snacks. First order of snack week: roasted chickpeas.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I may love chickpeas too much. I toss them in salads and mash them in sandwiches and pluck them straight from the can. With a side of hummus. In my book, chickpeas are the perfect snack food: healthy, easy and </span><span style="font-family: Arial, Helvetica, sans-serif;">delightful to the tongue. Why am I still typing? Let's cook!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Gather:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Two cans chickpeas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 tsp extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(alternatives are offered for the following - see recipe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Slap Ya Mama Cajun seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2.5 tsp brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried rosemary</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees and line a baking sheet with parchment.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Step One: Crunch </span><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Drain and rinse two cans of chickpeas.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Rub peas between two paper towels to dry them out a bit. Remove any </span><span style="font-family: Arial, Helvetica, sans-serif;">loose skins.*</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Spread chickpeas in even layer on baking sheet and place in oven. After 15 minutes, give the baking sheet a little shake to toss the chickpeas. Return to oven and bake until almost crisp (about 10 min). Leave the oven at 400 for the next step.</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Step Two: Season</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">While still hot, divide crunchy chickpeas in half.</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">SALTY: Toss half of the chickpeas with</span></li>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp sea salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">garlic powder, Slap Ya Mama and cilantro </span><span style="font-family: Arial, Helvetica, sans-serif;">(experiment! try spices such as paprika, cumin, curry powder, lime salt, </span><span style="font-family: Arial, Helvetica, sans-serif;">black sesame seeds, etc if garlic and slap aren't your faves)</span></li>
</ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">SWEET: Toss remaining half of chickpeas with</span></li>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp sea salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">brown sugar and dried rosemary </span><span style="font-family: Arial, Helvetica, sans-serif;">(try with honey, cinnamon and nutmeg if brown sugar and rosemary isn't </span><span style="font-family: Arial, Helvetica, sans-serif;">your bag)</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">After chickpeas are evenly coated, return baking sheet.</span><span style="font-family: Arial, Helvetica, sans-serif;"> Make a tin foil barrier between the two to keep flavors from </span><span style="font-family: Arial, Helvetica, sans-serif;">mixing. Place in oven until crispy (about 10 min). Store cooled left-overs in an airtight container.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">*It is entirely possible that I just eat the skins as I remove them. </span><span style="font-family: Arial, Helvetica, sans-serif;">This is a judgement-free zone.</span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-40060433561954404392013-07-15T00:18:00.001-05:002013-07-15T00:43:36.819-05:00Recipe: Watermelon Gazpacho <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKBUOwtVc4CC0MkGWI8-gmwJsTPwI-MpF8OhN1ELcYk-bVAzRvb6Y2YfqP0P1H72IgD2V5wkv7J5c7dg_Bn62yG3XIorUeyCDsAUNn9DTNGadcedMQmmrgWuWy4yzu6lzGHDtkAJiYjSB/s1600/gazpacho2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKBUOwtVc4CC0MkGWI8-gmwJsTPwI-MpF8OhN1ELcYk-bVAzRvb6Y2YfqP0P1H72IgD2V5wkv7J5c7dg_Bn62yG3XIorUeyCDsAUNn9DTNGadcedMQmmrgWuWy4yzu6lzGHDtkAJiYjSB/s1600/gazpacho2.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There is only one thing better than picking vegetables from your very own garden when you are eating fresh - picking vegetables from someone else's garden. Enter my pops. He grows a terrific garden every year. And it's only a couple minutes away from my house. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you have two minutes, hang in the garden with me. If you hate relaxing things like nature scenes and bird songs, skip to the recipe.</span></div>
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<iframe allowfullscreen="" frameborder="0" height="375" src="//www.youtube.com/embed/UpkyAvNdoWo" width="500"></iframe></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A decorating blog I read on the regular, <a href="http://decor8blog.com/2013/07/11/food-in-motion-watermelon-gazpacho/" target="_blank">Decor8</a>, features <a href="http://www.lizandjewels.com/" target="_blank">Liz and Jewels</a>, two girls who cook on two continents, once a month. Jewels just posted about Watermelon Gazpacho on Decor8. That's a bit of a web to weave but hopefully it's not too tangled. I'm not a huge fan of watermelon (texture issues, I got 'em) or gazpacho, but something about this recipe made me want to give it a try. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Jewels says to use any colorful vegetable you desire in the recipe. So I did. Let's get processing!<br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn253LHSZazK1diGKqKGVKctbqKA1KRqJNeWYy0rkfs7xza3xILDm1gFe-exO7Zsqs2_RVe8LWYEKx87IK2Mp-hgk8U8BNyjGwZXaBdkzWOa0Hv4CarCCKJq8fzhM7C-KAch8vXNSW784l/s1600/gazpacho.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn253LHSZazK1diGKqKGVKctbqKA1KRqJNeWYy0rkfs7xza3xILDm1gFe-exO7Zsqs2_RVe8LWYEKx87IK2Mp-hgk8U8BNyjGwZXaBdkzWOa0Hv4CarCCKJq8fzhM7C-KAch8vXNSW784l/s1600/gazpacho.png" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Watermelon Gazpacho </b>(adapted from </span><a href="http://decor8blog.com/2013/07/11/food-in-motion-watermelon-gazpacho/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Decor8</a>)</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 slices watermelon (I'll add more next time, I was a bit watermelon shy. Don't be like me.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 each of green, red and yellow bell pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cucumber</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large tomato</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 red onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped eggplant</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">generous handful of cilantro </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">juice of one lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">dash of salt </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">goat cheese, crumbled</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Throw everything except the goat cheese into a food processor (or blender) and process the heck out of it. When you reach the desired consistency, serve it up and throw a little pico de gallo (made from the left-over pieces of vege for the gazpacho), cilantro and goat cheese on top. Eat!</span></div>
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<i>**<span style="font-family: Arial, Helvetica, sans-serif;">Also, sorry I stopped blogging for 1.5 months. I'll not do that again.</span></i></div>
Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-11725139268125262392013-05-28T20:45:00.005-05:002013-05-28T20:45:47.556-05:00Mrs. Dash Marinade Review + Easy Recipes!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsCREzoSaWKBR0W3tIXiEhg-Tk5bb11G-90Prt77jkIFgS5MTsWN1dJ58ocfhDy8Wd09FcOly7eI_t92Jy1uP9838_rt007W7dyKiU8M8cY8QzQS1wXMycwX4OVtGbfCgAB8BogWzBfrO/s1600/mrsdash.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsCREzoSaWKBR0W3tIXiEhg-Tk5bb11G-90Prt77jkIFgS5MTsWN1dJ58ocfhDy8Wd09FcOly7eI_t92Jy1uP9838_rt007W7dyKiU8M8cY8QzQS1wXMycwX4OVtGbfCgAB8BogWzBfrO/s1600/mrsdash.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Looking through my pantry this weekend, I found a couple of Mrs. Dash marinades that I had purchased with a coupon and promptly forgotten about. Apparently it's been a while because in looking at the website, I noticed that they have changed the packaging. I tried <i>Garlic Lime</i> (now called <i>Lime Garlic</i> for some reason) and <i>Zesty Garlic Herb</i> (now just called <i>Garlic Herb</i>). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The ingredients list is filled with items that are food, not chemicals, that add up to 15 calories, 3g carbs and 1 g sugar per tbsp. A huge part of my turning Mediterranean is being conscious of what I put in my body. I try and stick to ingredients I recognize, can purchase separately, and can pronounce. I'm quite proud of this change as I rarely read ingredient lists before.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My old packaging instructed 10 minutes of marinating. So that is exactly what I did with a package of chicken tenderloins. And then I cooked them on a griddle. I plated up half of one Garlic Lime tenderloin and half of one Zesty Garlic Herb tenderloin with a few spoonfuls of griddle garden potatoes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My first thought upon on tasting the cooked chicken: this would be better if it marinated longer; not quite enough flavor. I guess I wasn't the only person thinking that - the new packaging instructs 30 minutes of marinating. Agreed, Mrs. Dash, agreed! I might purchase the Garlic Lime marinade again - it's nice and fresh and lightly lime. The other Garlic Herb didn't impress me much. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I shredded all the remaining tenderloins and mixed the two flavors together. With a portion of the it, I made honey-mustard chicken salad and threw it on half of a whole grain sandwich round with spinach leaves for an almost but not quite Asian flavor. I used the last of the chicken on an easy cheesy pizza. Recipes below (we go through a lot of goat cheese and cilantro in the Turning Mediterranean household).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Griddle Garden Potatoes</b><br />4 fresh from the garden potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">EVOO</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">dash of sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">dash of pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">dash of Slap Ya Mamma seasoning (or something else cajun)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">tbsp dried rosemary</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut potatoes into bite-sized pieces. Roll in EVOO, salt, pepper, seasoning and rosemary. Cook on heated griddle prepped with a thin layer of EVOO. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cxnnxrIcBG0uv8TgS5pn0wYVKA76KFjUJK1EFmhyphenhyphenVS3PvtgCuKHO5AXgkvdJcseUKbj0KG-nYUi4C8wrLnvxgyDze0lSHSCzb5iwtHaDNvoFzlAaUz-9bLaxop7wjND5ppuLVB_n7BeN/s1600/chickensalad.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cxnnxrIcBG0uv8TgS5pn0wYVKA76KFjUJK1EFmhyphenhyphenVS3PvtgCuKHO5AXgkvdJcseUKbj0KG-nYUi4C8wrLnvxgyDze0lSHSCzb5iwtHaDNvoFzlAaUz-9bLaxop7wjND5ppuLVB_n7BeN/s1600/chickensalad.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Honey Mustard Chicken Salad</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 chicken tenderloins (that you marinated and precooked), shredded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp dijon mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp raw organic honey, heated slightly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">goat cheese, crumbled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all together. Done!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhaOoXAIiUkKgsLNfdLBnUTWfOeZB69c5Ifj8qvupFmWwg4sU3FXZTeJ0fyloqhF5KmWcSz7PAYG74NiWvsz1cWdx_gnNn60eq2m-EUEKWlezttRYRxSVX_doF5h-rEmEdMun6zhNdLMp/s1600/chickenpizza.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhaOoXAIiUkKgsLNfdLBnUTWfOeZB69c5Ifj8qvupFmWwg4sU3FXZTeJ0fyloqhF5KmWcSz7PAYG74NiWvsz1cWdx_gnNn60eq2m-EUEKWlezttRYRxSVX_doF5h-rEmEdMun6zhNdLMp/s1600/chickenpizza.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chicken Pizza</b><br />premade whole wheat pizza crust</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">basil pesto </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 chicken tenderloins (that you marinated and precooked), shredded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">havarti with dill, grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">mozzarella, grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">goat cheese, crumbled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cherry tomatoes, sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425 degrees. Cover crust with layer of pesto. Sprinkle with chicken, cheeses cilantro and tomatoes. Bake 10 minutes or until crust is at desired crispiness. Enjoy!</span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-22918685043127144502013-04-30T22:53:00.000-05:002013-05-01T12:55:06.894-05:00Recipe: Saucy Singles Egg Bake with Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK73z20fTK3xrZmz0L_Am_-LD2AjFtBDv7Ni8N_0_nWkMQ4eyXI1H-x0O10LcArlUvehKv3Ma8SMunBI2oPvTh9DIYbgGMW63sJvCtXIw9C9jMoxmjs8pSP0yUc7ao5iz0X4tF2uW1O0PD/s1600/eggbake.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK73z20fTK3xrZmz0L_Am_-LD2AjFtBDv7Ni8N_0_nWkMQ4eyXI1H-x0O10LcArlUvehKv3Ma8SMunBI2oPvTh9DIYbgGMW63sJvCtXIw9C9jMoxmjs8pSP0yUc7ao5iz0X4tF2uW1O0PD/s1600/eggbake.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I believe </span><span style="font-family: Arial, Helvetica, sans-serif;">I've already mentioned (500-ish times) that I like my weeknight recipes to be easy. Just like my men! Bazinga. Here's another that fits the bill. And if you think ahead, you can get multiple meals out it. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This may be my favorite recipe on the blog so far. It's eggy, a little spicy, fresh and comfortable. I want to put on a cable-knit sweater and eat this every day. I call it a <i>singles</i> egg bake because it is cooked in single-serving ramekins, but it also makes for a great single person meal. Leftover sauce can be saved in the fridge for a few days. When you're ready to eat it, break and bake, baby.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>(makes 2 individual egg bakes)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">tbsp EVOO</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup finely chopped yellow onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 clove garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 large tomatoes, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sprinkle each of crushed red pepper, paprika, chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp fresh oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp goat cheese (+ extra to top)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">tbsp cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sprinkle of sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sprinkle of black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">scallion, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat EVOO in sauce pan over med heat. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cook onion until translucent. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add garlic - cook for about one minute. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add diced tomatoes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Stir in crushed red pepper, paprika and chili powder. Cook about 10 min (until tomatoes are soft and sauce looks juicy), stirring occasionally. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 375 degrees and lightly spray individual ramekins with oil.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove sauce from heat and stir in oregano and goat cheese. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place 1/2 of sauce in each ramekin. Push a little dent in the middle with a spoon. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Break one egg into the dent. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake until white is cooked but yolk is runny (roughly 10 min). </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Allow dish to cool. Sprinkle with salt, pepper, scallion, cilantro and extra goat cheese.</span></li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoka_xRsvyNIvciPxJcqyo9Imf2F61u7qYczcoUsClAxhDMTuRxzqsDSJ3i22i7a-KL44X3jCqUv5IUhUWiPG60ag1PAxzhBfK7Dp2ptCrOz9xASx3R32kMhSeVtMbIW_-bftBzEIv8Kz/s1600/eggbake2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoka_xRsvyNIvciPxJcqyo9Imf2F61u7qYczcoUsClAxhDMTuRxzqsDSJ3i22i7a-KL44X3jCqUv5IUhUWiPG60ag1PAxzhBfK7Dp2ptCrOz9xASx3R32kMhSeVtMbIW_-bftBzEIv8Kz/s1600/eggbake2.png" /></a>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com1tag:blogger.com,1999:blog-146477203321677574.post-5588205647950166712013-04-25T21:29:00.000-05:002013-04-30T22:46:31.051-05:00Favorite Healthy Lifestyle Things<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvR-vBDoknxi-vjjQrwGE1dUpgfQAdUdMJV_CmlXxxS7Bc_NjRydn75ZRxGtTq1Dd7u_-k3M4Hxqg16sRdSBStkRfz46bl_KVOGKZoLfbrcUqm04oz20Sd63Pux57F0bIYxJ9cnOPlZ9G/s1600/saladkit2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvR-vBDoknxi-vjjQrwGE1dUpgfQAdUdMJV_CmlXxxS7Bc_NjRydn75ZRxGtTq1Dd7u_-k3M4Hxqg16sRdSBStkRfz46bl_KVOGKZoLfbrcUqm04oz20Sd63Pux57F0bIYxJ9cnOPlZ9G/s1600/saladkit2.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">It's too bad that I am not Oprah. If I were, I'd be giving you my favorite salad kit. Inside a new car. Obviously.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In order for me to consistently take a healthy Mediterranean inspired lunch to work, it has to be <i>very</i> convenient. Thankfully I discovered the Cool Gear EZ-Freeze Collapsible Salad Kit. The kit includes a collapsible bowl, freezer tray, dressing container and snap on lid. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">It only takes a few minutes to throw my fixins in and hit the road in the mornings. The freezer tray does a great job of keeping my food cool and crisp. </span><span style="font-family: Arial, Helvetica, sans-serif;">I drizzle EVOO on my salads instead of dressing. I fully expected the dressing container to leak oil. I was wrong. If I had to find something about the kit to criticize, it would be that there is no fork (or fork compartment) included.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I found my kit at WalMart for six bucks and some change. It's BPA free, dishwasher safe and microwaveable (if you remove the freezer tray).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjLS8GlMG1Df2MIUbVNzdVj7sQuRiG_Oq4I2rysO0JglrUVR8-Rr2vZZ0Ly_8I1PjaB_rWTjgNm72xsQfp_7j0mN74_wyYGAeVdZ73Ynj65HBZfQZrmvIk-GrdEsppUEPY9zDizlJQuaU/s1600/saladkit.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjLS8GlMG1Df2MIUbVNzdVj7sQuRiG_Oq4I2rysO0JglrUVR8-Rr2vZZ0Ly_8I1PjaB_rWTjgNm72xsQfp_7j0mN74_wyYGAeVdZ73Ynj65HBZfQZrmvIk-GrdEsppUEPY9zDizlJQuaU/s1600/saladkit.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2tag:blogger.com,1999:blog-146477203321677574.post-37137689425032425482013-04-22T21:41:00.000-05:002013-05-02T10:49:09.488-05:00Recipe: Shrimp Spring Roll 3 Ways<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GhRi7PvfinJpJHwVLY7YGRJWE0Dsq6EoNqNsEn3ZOwhAXN1W0Umo3gHEFFMBXaGqlPcDO6praoJZma54VnZjt1gneCVoPpezx1SBognpHNUrR8W8FJEPfjhAAbcYjzUL2bZJ8cvEplZD/s1600/springrolls.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GhRi7PvfinJpJHwVLY7YGRJWE0Dsq6EoNqNsEn3ZOwhAXN1W0Umo3gHEFFMBXaGqlPcDO6praoJZma54VnZjt1gneCVoPpezx1SBognpHNUrR8W8FJEPfjhAAbcYjzUL2bZJ8cvEplZD/s1600/springrolls.png" /></a></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Tonight I'm injecting a little Asian persuasion into Turning Mediterranean because I can't think of a better, or easier, way to showcase fresh ingredients than inside a spring roll. Plus. I like eating with my hands. </span></div>
<div>
<br /></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Now boil some small shrimp and let's get this party started.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Note: Amounts of ingredients will vary depending on the size of your rice paper, how full you like your spring rolls and how many spring rolls you are making. I have included photos of my ingredient plates as a reference for how much of each ingredient I put in one roll. </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Gather ingredients.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpolOLLA2tZVpJD2p2YcKN_fMfFV-1FcqJmqUyJ5bzWqy-B3k9QTB03K1NIF7ALNfdsz3OkWK2DJseMJQCCKv2IeGveAWvV9SAaXfRCOFiRaqq72q_JCJ8Id_FHaKOvM3HNZiTmKJ23T5H/s1600/shrimp3ways.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpolOLLA2tZVpJD2p2YcKN_fMfFV-1FcqJmqUyJ5bzWqy-B3k9QTB03K1NIF7ALNfdsz3OkWK2DJseMJQCCKv2IeGveAWvV9SAaXfRCOFiRaqq72q_JCJ8Id_FHaKOvM3HNZiTmKJ23T5H/s1600/shrimp3ways.png" /></a></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">One: Strawberry Shrimp Spring Roll</span></b><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">(Trust me. Strawberries taste good with almost everything. )</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">small shrimp unsweetened coconut flakes<br />sliced strawberries crumbled goat cheese</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">slivered almonds</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Two: Traditional Shrimp Spring Roll</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">small shrimp cilantro</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">sliced red cabbage sliced scallion</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">slivered almonds unsweetened coconut flakes</span></div>
<div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Three: Spicy Shrimp Spring Roll</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">small shrimp lime juice</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">sliced red cabbage chili paste</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">cilantro sliced scallion</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>To assemble:</b></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Fill a shallow dish with warm water. Dip rice paper into water, one sheet at a time, for a few seconds then place on a flat, dry surface. Allow the rice paper to sit until pliable - around one minute. Place ingredients on one side of rice paper. Do not overfill. Gently pull edge of rice paper closest to filling over ingredients and firmly tuck filling under. Roll. After one or two rolls, stop and fold ends in. Continue to roll carefully but firmly to the end. </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">It is best to eat these fresh as rice paper doesn't store well. If you must transport them, wrap each roll individually so that they do not stick together.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">I intended to tell you which roll was my favorite but I can't! They were all so good. Tell me, how do you roll?</span></b></div>
</div>
Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2tag:blogger.com,1999:blog-146477203321677574.post-86614867728695372222013-04-15T12:31:00.000-05:002013-04-15T18:43:37.930-05:00Recipe: Healthy Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2RIQCRXqovzs4MP88CSbjwznVJow_DkjOsDRXxuBEjBWwFQp3WJqJyenOCgB5yZ-UPsTPNrm-CH3px9qbSQUxn9r4ryV6GAhp-0ut8R7F7CKz0A-L9UMBxeuNp-xSvwxfbp9QEKQOhrg/s1600/chickencasserole.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2RIQCRXqovzs4MP88CSbjwznVJow_DkjOsDRXxuBEjBWwFQp3WJqJyenOCgB5yZ-UPsTPNrm-CH3px9qbSQUxn9r4ryV6GAhp-0ut8R7F7CKz0A-L9UMBxeuNp-xSvwxfbp9QEKQOhrg/s1600/chickencasserole.png" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Not really a looker but...</i></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Y'all. This healthy chicken casserole doesn't taste a bit healthy. So garlic-y and flavorful and fulfilling. This is comfort food. Fried chicken strips who? </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Plus, after a bit of prep, you throw it in the oven and take care of business while it gets itself ready for your mouth. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Gather:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 boneless chicken breasts, cut into bite sized pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Italian seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup plain Greek yogurt, brought to room temp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">basil pesto</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup shredded mozzarella cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">almond flour</span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Saute chicken bites in olive oil and Italian </span><span style="font-family: Arial, Helvetica, sans-serif;">seasoning until just beginning to brown on all </span><span style="font-family: Arial, Helvetica, sans-serif;">sides. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Combine Greek yogurt and chicken in small </span><span style="font-family: Arial, Helvetica, sans-serif;">casserole dish and drizzle generously with pesto.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle cheese over top.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add a thin layer of almond flour.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake 30 minutes.</span> </li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Eat! Remember, <a href="http://turningmediterranean.blogspot.com/2013/04/fix-your-plate.html">1/2 vege, 1/4 whole grain, 1/4 lean protein</a>. </span></li>
</ul>
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Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2tag:blogger.com,1999:blog-146477203321677574.post-85219693148224065532013-04-14T21:27:00.002-05:002013-04-14T21:27:59.351-05:00Fix Your Plate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqUN20lPVNW-4EjcrQtqZkt-U3R66BVw87tvxbXJh9mMM0M1bgaXW3owdvBUvhjdMZE9zGIJZs26_WamcNu2BpIT87X5s1EVXjyq76pHzjr1FsLcVQaHe8KbaEkHenqebf1XLROd5-v4T/s1600/plate.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqUN20lPVNW-4EjcrQtqZkt-U3R66BVw87tvxbXJh9mMM0M1bgaXW3owdvBUvhjdMZE9zGIJZs26_WamcNu2BpIT87X5s1EVXjyq76pHzjr1FsLcVQaHe8KbaEkHenqebf1XLROd5-v4T/s1600/plate.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Source of gorgeous butter lettuce: Uncle Max's garden.*<br />And that tasty looking chicken? Come back tomorrow for the recipe. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Not sure how much of this or that you should be </span><span style="font-family: Arial, Helvetica, sans-serif;">eating as you turn Mediterranean? Generally, you </span><span style="font-family: Arial, Helvetica, sans-serif;">should fill half of your plate with vegetables (or </span><span style="font-family: Arial, Helvetica, sans-serif;">fruits and vegetables), one-fourth with whole </span><span style="font-family: Arial, Helvetica, sans-serif;">grains and one-fourth with chicken or fish (not </span><span style="font-family: Arial, Helvetica, sans-serif;">fried!). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Obviously, with half your plate being covered in vegetables, you should be consume primarily plant-based </span><span style="font-family: Arial, Helvetica, sans-serif;">foods: fruit, veggies, whole grains, legumes and </span><span style="font-family: Arial, Helvetica, sans-serif;">nuts. Recent research published in the New England Journal of Medicine shows that eating this way can reduce the risk of heart attack and stroke. (Research is currently under way on the effect of this sort of diet on cancer.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Fuhgeddabout refined sugar, flour and butter. Most </span><span style="font-family: Arial, Helvetica, sans-serif;">of the time. I'm sure a slice of cake on your </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">birthday and a helping of Aunt So-in-so's famous </span><span style="font-family: Arial, Helvetica, sans-serif;">creamy, bread-y casserole at Christmas won't kill </span><span style="font-family: Arial, Helvetica, sans-serif;">you <strike>unless you crossed her</strike>. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tips for turning Mediterranean:</b></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Replace fats such as butter, margarine and salad </span><span style="font-family: Arial, Helvetica, sans-serif;">dressing with olive oil.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Use herbs and spices in place of salt. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Can't give up your red meat? Limit yourself to </span><span style="font-family: Arial, Helvetica, sans-serif;">once or twice a month. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Work in whole grains every day, if not at every meal.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Simmer vegetables over low heat instead of boiling them to reduce leaching nutrients.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Don't be afraid of eggs and dairy - just consume smaller portions than the typical American. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Stick with it! Your taste-buds can change. After a couple weeks of eating whole grain bread, I stopped choking it down and started enjoying it. And fruit tastes sweeter now that I have (mostly) kicked the sugar habit. </span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>*Not a hipster whole foods store. My actual uncle grew it in his actual garden.</i></span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-1389752873330977562013-04-10T23:48:00.000-05:002013-04-10T23:48:54.826-05:00Recipe: Chickpea Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5nFXVRaa9u-ASIoCH4fi-ve7t_JJpXl_8iwgVMaWf4JdxydyMf2sDFQ-Q_xSlmljzICT0enxxM729E_x-uqgvYl9G3AClJJgE3VQiHKZUpC7y6s9_tnr8F4Nf7Y6x9emhXkWeUvmbTWl/s1600/chicpeasalad.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5nFXVRaa9u-ASIoCH4fi-ve7t_JJpXl_8iwgVMaWf4JdxydyMf2sDFQ-Q_xSlmljzICT0enxxM729E_x-uqgvYl9G3AClJJgE3VQiHKZUpC7y6s9_tnr8F4Nf7Y6x9emhXkWeUvmbTWl/s1600/chicpeasalad.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes your grannie's 90th birthday party starts at 5:45 and you get off work at 5:00 about 45 minutes away from party central and still have to swing by your house so you need something (a) super easy (b) healthful and (c) tasty that you can throw together the busy night before and grab out of the fridge in a mad dash to be fashionably late. During those times, you need chickpea salad.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup spinach, finely chopped in food processor</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cans chickpeas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 oz grape tomatoes, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cilantro, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped red onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup crumbled goat cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Rinse and drain chickpeas and place in a large bowl. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add all ingredients except lime and goat cheese. Toss.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Just before serving, squeeze juice of lime and crumble goat cheese over top. Toss again.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Eat. Remark on the freshness.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">(Hack: Go heavier on the tomatoes and onion and add a jalapeno pepper or two for a sort of chickpea pico de gallo for enchilada night with your Bible study group. I did.)</span></i>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-3652100423141004922013-04-01T08:30:00.000-05:002013-04-01T10:33:37.270-05:00Recipe: Super Easy Pesto Chicken Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4JJGygfz2I4A9q-C6APU1l9kft4RZuSsml3fz8lAhUJX6Gsvcf754fuOi62CN0j9YFa0Mm-Yoers44R5GAhiisCvo3s7LFtB2cupl-7tlljxtwYKSOqQ1IrGtEdt6HOS6lNTM5bS7_Mp/s1600/pizza_pestochick.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4JJGygfz2I4A9q-C6APU1l9kft4RZuSsml3fz8lAhUJX6Gsvcf754fuOi62CN0j9YFa0Mm-Yoers44R5GAhiisCvo3s7LFtB2cupl-7tlljxtwYKSOqQ1IrGtEdt6HOS6lNTM5bS7_Mp/s1600/pizza_pestochick.png" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>It's possible that I forgot to photograph this pizza when it was fresh out of the oven and looking its best. <br />It's possible that I warmed up a slice for breakfast just so I could take a photo. The sacrifices I make for blogging.</i></span> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Turning Mediterranean is not about giving up food you like to eat. It's about making food you like to eat better. It's about saying yes. Today we say yes to pizza.<br /><br />Confession: I do not like pizza sauce. I've been called un<i><span style="font-size: small;">-</span></i>American for this very reason. Pretty sure pizza sauce is not American so I remain secure in my citizenship. For now. Basil pesto has been the basis for many a pizza in my household (the word "<span style="font-size: small;">household" totally applies when <span style="font-size: small;">it's just you and a cat)</span></span>. It's herby and garlicy and olive oily - pretty much the best things that food can be. Grab your greens and we'll hop to.<br /><br /><b>Ingredients:</b><br />2 chicken breasts, sliced into thin strips<br />tbsp extra virgin olive oil<br />tbsp chili paste<br />pre<span style="font-size: small;">-</span>made whole wheat pizza crust of your choice (I used Mama Mary's. See my <a href="http://turningmediterranean.blogspot.com/2013/03/product-review-premade-whole-wheatgrain.html">crust reviews</a>.)<br />basil pesto (make it fresh - your taste buds will think you the coolest)<br />goat cheese, crumbled<br /><span style="font-size: small;">mozzarella</span> cheese, grated<br />cherry tomatoes, cut into slices/chunks<br /><br />Preheat oven according to directions on pizza crust.<br />Heat EVOO and chili paste in saute pan over medium-high heat.<br />Saute chicken breast strips until just cooked through.<br />Spread pesto over pizza crust (as thick as you like it - remember, pesto is pretty flavorful).</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Sprinkle <span style="font-size: small;">mozzarella</span>, tomatoes and crumbled goat cheese over top. <br />Strategically (or not) place strips of chicken on top of the other goodness and sprinkle more <span style="font-size: small;">mozzarella</span> & goat on top.<br /><br />Bake about 10 minutes (may vary depending on type of crust used). When the cheese is melty and the tomatoes are soft, it's time to <strike>stuff pizza in your face</strike> take <span style="font-size: small;">sweet </span>nibbles between healthful bites of salad.</span></span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com1tag:blogger.com,1999:blog-146477203321677574.post-1904820878506971382013-03-31T22:20:00.000-05:002013-04-01T10:22:06.270-05:00Product Review: Premade Whole Wheat/Grain Pizza Crusts<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Unfortunately, I became a pizza girl just before turning Mediterranean. Once or twice a week I would drop by the Publix Deli to pick up a ball of pre-made dough (ain't nobody got time for homemade dough) and make a sauce-less pizza. Sometimes it was a honey and walnut sitch. Other times it was more along the lines of freshly grated cheese and tomatoes.<br /><br />I won't lie - the dough was my favorite part. Maybe I had a bite or two raw. Maybe the toppings were just an excuse to eat the dough.<br /><br />I almost gave up on pizza as I was certain that nightmares are made of a whole wheat/grain crust, but I'll try almost anything once. Enter my first two test subjects: Pillsbury Artisan Pizza Crust with Whole Grain and Mama Mary's Whole Wheat <span style="font-size: small;">Gourmet</span> Crusts.<br /><br /><b>Pillsbury Artisan Pizza Crust with Whole Grain</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oXpZo5G8GY8snslWgpXD3rPxpREFVTHTIcqAd313Qt3BQGHhjjCpQUH6FYgshV0r6oFxuESGdwkMQld7W9U3KFxdAIjGdnI7924vX8Ap0Zhmd6cQxfI7JRTfrx7ZRoh3nmTFJQ-qyd0Q/s1600/pillscrust.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oXpZo5G8GY8snslWgpXD3rPxpREFVTHTIcqAd313Qt3BQGHhjjCpQUH6FYgshV0r6oFxuESGdwkMQld7W9U3KFxdAIjGdnI7924vX8Ap0Zhmd6cQxfI7JRTfrx7ZRoh3nmTFJQ-qyd0Q/s1600/pillscrust.png" /></a></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If you like a doughy pizza (as I normally do), this may be your whole grain guy. Cook it not quite long enough and you end up with some nice crust love-handles. The taste isn't quite like regular pizza crust. It is good, but I didn't feel 100% satisfied by it. Maybe I'll try cooking it a little longer next time. <br /><br />Specs: 16 grams of whole grain per serving, 190 cal, 5g fat, 30g carbs, 3g sugar, 6g protein.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Rating: </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 out of 5 turkey pepperonis. </span></span><br /><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Mama Mary's Whole Wheat Gormet Crust</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPDO-z2YLHZdeYrDpovGtnUZr1ea0u58p6x6mTRJk0XIWvgp_ZhgHsVFb8qXqtuqbcvvIQ0qt8ygyMRofd-xzanW9VM2dgAtgIs_ew5fChux0b4xGPlTUrTgJTeC7L0KJPI3Fo7Enk2hh/s1600/MammaMary.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPDO-z2YLHZdeYrDpovGtnUZr1ea0u58p6x6mTRJk0XIWvgp_ZhgHsVFb8qXqtuqbcvvIQ0qt8ygyMRofd-xzanW9VM2dgAtgIs_ew5fChux0b4xGPlTUrTgJTeC7L0KJPI3Fo7Enk2hh/s1600/MammaMary.png" /></a></div>
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<i><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">So I kinda forgot to take a photo before tearing into this baby.</span></span></i></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b><br />Mama Mary's is the WYSIWYG of the pizza crust world. There is no rising. There is no spreading. Basically, you pop a little heat on it and gets a little crusty. The toppings are the star of the show. That's really not such a bad thing. A slice (or two) of pizza made with this lady won't weigh you down. As far as taste - it really didn't seem much different from a regular thin crust. <br /><br />Specs: made with 100% whole grain and honey, 90g cal, 3g fat, 18g carb, 0g sugar, 3g protein.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Rati<span style="font-size: small;">ng: </span></span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5 out of 5 turkey pepperonis!</span></span></span><br /><br /><b>Up next</b>, a pizza recipe of course. What kind of person would I be if I left you hanging with a crust review? </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Have you tried whole wheat/grain crusts?</b></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><b> Tell me about it.</b></span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-59597384045793975312013-03-25T20:31:00.003-05:002013-03-25T21:29:32.238-05:00Recipe: Flourless Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwYUcK_8O1rJW6_mhlOSM2wZweG-kAUaZYxwhlNBp4lPsH_yTODM3DKiXNmI3FFm_yhp_4q4DlBhhmVgmqgi-OR99ATLiJiQ-n0dhnFodTaRQOvoI42-TUORK9PgFFSrY9hexn64j72PA/s1600/pancakes.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwYUcK_8O1rJW6_mhlOSM2wZweG-kAUaZYxwhlNBp4lPsH_yTODM3DKiXNmI3FFm_yhp_4q4DlBhhmVgmqgi-OR99ATLiJiQ-n0dhnFodTaRQOvoI42-TUORK9PgFFSrY9hexn64j72PA/s1600/pancakes.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I. Love. Pancakes. Almost to an inappropriate degree. I knew I would need a <good> pancake alternative when I began turning Mediterranean. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Most wheat flours I've looked at have been discouraging upon checking the ingredients, but almond flour has one ingredient. Almonds. Imagine that. Almond flour is just very finely ground almonds - the basis of this (white) flourless pancake. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I'm happy with the outcome: a bit sweet and bit nutty. Like regular pancakes with an earthy kick. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Let's do this.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrppIH7xbQp07A_20-tWCr4w7Cv_LIxv9I0LeViUj31deFyxOKdULwexrio79uG2OjaOtWFAdgg2QUgrvlqtaQi9IMUOMuznH91sA4_f24_GAbfEyAvU7vpROBDmSy7oUh1g1tLcimNqY4/s1600/pancakes3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrppIH7xbQp07A_20-tWCr4w7Cv_LIxv9I0LeViUj31deFyxOKdULwexrio79uG2OjaOtWFAdgg2QUgrvlqtaQi9IMUOMuznH91sA4_f24_GAbfEyAvU7vpROBDmSy7oUh1g1tLcimNqY4/s1600/pancakes3.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Pancakes</b><br />1.5 cups almond flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp pure honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup organic milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients together until well combined. Heat olive oil over medium heat. Pour 1/4 cup of batter on skillet. Flip after the edges are firm. Cook on reverse side 30/45 seconds. Makes about 7 medium pancakes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Syrup Alternative</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rather than smothering my healthy pancakes with unhealthy syrup, I mixed 2 tbsp plain Greek yogurt and 1 tbsp pure honey together, put a couple dollops on top and sliced a banana over it.</span><br />
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<a href="http://www.bloglovin.com/blog/5378213/?claim=3rja5yznkj7">Follow my blog with Bloglovin</a>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2tag:blogger.com,1999:blog-146477203321677574.post-40237151334219316422013-03-23T15:41:00.001-05:002013-03-23T15:41:22.688-05:00The Wonders of Extra Virgin Olive Oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS36kSkWFAqIaALZuH1nbiY-x6byTu3EsljD5zFOLuXzkYxmkgmUV24WUG-4GMhoOeSeG-VozXmM8JhxOQbtqj4S_lAYiTwBI727i4p3mHKJyLJJfGL6OWYKr4xY5EUJxzgR_t2oUHuKqY/s1600/evoo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS36kSkWFAqIaALZuH1nbiY-x6byTu3EsljD5zFOLuXzkYxmkgmUV24WUG-4GMhoOeSeG-VozXmM8JhxOQbtqj4S_lAYiTwBI727i4p3mHKJyLJJfGL6OWYKr4xY5EUJxzgR_t2oUHuKqY/s1600/evoo.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Extra virgin olive oil is a staple in Mediterranean dining. About 2-3 tbsp per day is suggested. But why?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Short answer: it can help lower bad cholesterol and blood pressure, help prevent cancer, and help cognitive function. It contains vitamins E, A, and K, iron, beta-carotene, calcium, magnesium and potassium. Annnnd, it's high in amino acids. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Long answer: </span><span style="font-family: Arial, Helvetica, sans-serif;">olive oil is packed with polyphenols. Polyphenols help protect your cells from damage. They help lower blood pressure and cholesterol, reduce blood clotting and improve artery lining - all decreasing the risk of heart disease.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Polyphenols have anti-inflammatory properties that help reduce cancer risk. They can reduce microbial activity and infections. They also reduce oxidation and cell damage, which leads to degenerative diseases. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">A New England Journal of Medicine study (published Feb 2013 involving 7500 people in Spain and 5 years of research) shows that those who stuck to a Mediterranean diet with lots of olive oil or nuts had a 30% lower risk of major cardiovascular problems compared to those who followed a low-fat diet. They found that more than 4 tbsp/day can lower your risk of having a heart attack or stroke or dying of heart disease.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Researchers are currently studying the effect of polyphenols on bone and digestive health, cancer prevention and improving cognitive function and memory.</span><br />
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<b style="background-color: white; font-family: Arial, Helvetica, sans-serif;">But what about the fat? </b><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Monounsaturated Fatty Acids (MUFAs) are the main fat in EVOO. Good news - MUFAs are the healthy fats. They can help lower cholesterol and control insulin. Don't just consume healthy fats, replace unhealthy fats with EVOO.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Does it have to be extra virgin? </b>When it comes to olive oil, the less processing the better. "Virgin" means that it is physically processed, not processed with chemistry. Like milking an olive! "Extra virgin" is cold-pressed once. "Virgin" is pressed twice, lowering polyphenol content. So yes, it has to be extra virgin if you want the greatest health benefits.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>EVOO Tips</b></span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Use EVOO to replace less healthy fats and oils. I have started using it in place of salad dressing and butter - it's not too shabby. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">One egg white + one tsp EVOO can be substituted for one whole egg in recipes to cut cholesterol.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">The vitamin E in EVOO extends the freshness of baked goods.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Greener oil doesn't necessarily mean better oil. Greener comes from green olives. Paler oil comes from black olives.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Exposure to light, heat and air reduces polyphenols (the good stuff). Buy EVOO in a dark glass bottle and keep it in a dark, room temp cabinet (or the fridge). Stored properly, a bottle should last about a year before phenol levels decrease.</span></li>
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Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-36829650548530832172013-03-19T22:27:00.001-05:002013-03-19T22:33:07.036-05:00Recipe: Shrimp & Tomato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBsTGf4XMjZS8KFCP7RTYE0b3rtzU9X5Ts2uCgv0yEJ8HXZBNvIIB8G2gTvpBmBhxkA1hrHi90zHfxBeS1XjcRnh1U2JdAi1xVYNdW4Dq0nhiQ1_fHFWOlWm-0lu0oFiFPrIzIms5iksA/s1600/shrimpsoup.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBsTGf4XMjZS8KFCP7RTYE0b3rtzU9X5Ts2uCgv0yEJ8HXZBNvIIB8G2gTvpBmBhxkA1hrHi90zHfxBeS1XjcRnh1U2JdAi1xVYNdW4Dq0nhiQ1_fHFWOlWm-0lu0oFiFPrIzIms5iksA/s1600/shrimpsoup.png" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm all about easy cooking on weeknights. And a recipe that only calls for dirtying one pot? Yes ma'am. This dish is the sort that you can toss together while you pay more attention to the latest episode of <i>The Walking Dead </i>than to the stove. </span><span style="font-family: Arial, Helvetica, sans-serif;">Invite a couple pals over because it's also the kind of dish that will have folks believing that you really know your way around the kitchen. It tastes...fancy.<br /></span><br />
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<tr><td><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp evoo</span></td>
<td><span style="font-family: Arial, Helvetica, sans-serif;">couple shakes of onion powder</span></td></tr>
<tr><td><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced </span></td>
<td><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground black pepper</span></td></tr>
<tr><td><span style="font-family: Arial, Helvetica, sans-serif;">2 cans of no-salt-added diced tomatoes (w/ juice)</span></td></tr>
<tr><td><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped cilantro</span></td>
<td><span style="font-family: Arial, Helvetica, sans-serif;">1 scallion, chopped</span></td></tr>
<tr><td><span style="font-family: Arial, Helvetica, sans-serif;">1 lb shrimp, peeled, deveined, precooked</span></td>
<td><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup crumbled feta cheese</span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil over medium-high heat. Stir in onion powder and garlic; cook one minute. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add tomatoes and bring to a boil. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Reduce to medium-low heat and simmer 5 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat, stir in cilantro, scallion, pepper and shrimp. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle with feta just before serving.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Recipe adapted from <a href="http://www.foodnetwork.com/recipes/ellie-krieger/baked-shrimp-with-tomatoes-and-feta-recipe/index.html">Food Network</a>.</i></span>Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-49628703955956833832013-03-18T21:48:00.002-05:002013-03-18T21:51:17.271-05:00Review: Healthy Choice Frozen Greek Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pimdyG7ZfMgPKkj31C_qOSoH4jU40mwm1us17Eb4GCe_ai5PEI0jCiHzdQp45OYR8maOD_qvBTUEhihcKrosid7HXDNqRQl8holovPO32NOPaVK9nayLndb8ElpmlDqghNYQFxBWBNpr/s1600/fgy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pimdyG7ZfMgPKkj31C_qOSoH4jU40mwm1us17Eb4GCe_ai5PEI0jCiHzdQp45OYR8maOD_qvBTUEhihcKrosid7HXDNqRQl8holovPO32NOPaVK9nayLndb8ElpmlDqghNYQFxBWBNpr/s1600/fgy.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Healthy Choice jumped on the Greek yogurt bandwagon last year and then they crammed that dag-gum wagon in the freezer. I didn't hop to trying it because I am not the biggest fan of ice cream and I pretty much hate yogurt. Frozen yogurt is my jam but the words "Greek" and "Healthy" had me scared. Now that I am turning Mediterranean, it's time to give it try.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The low down: no artificial flavors, real fruit, nonfat milk, and yogurt cultures. 4 grams of protein and 100 calories (and 12g sugar + 17g carbs - nobody's perfect). Each box contains 3 - 4oz cups. Available flavors: Vanilla Bean, Strawberry, Raspberry, Blueberry, Honey Swirl and Dark Fudge Swirl. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I picked up a box of Vanilla Bean after scouring the ice cream isle at three separate grocery stores. Vanilla Bean was the only flavor left on the shelf. Apparently this junk is popular, y'all. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Upon opening, I was surprised to see specks of vanilla bean. Fancy. My first bite was very tiny as I was sure I wouldn't like it. I was. So. Wrong. Creamy. Thick. Creamy. Not overly sweet. A tiny bit tart. Creamy. I don't love ice cream. I don't love yogurt. But this. This I could love. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Did I mention creamy?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The frozen yogurt held together better than ice cream and 4oz was the perfect serving size. It was just enough to feel like a nice treat but not enough to weigh me down. It might feel a little small if you normally enjoy a big bowl of ice cream. </span><span style="font-family: Arial, Helvetica, sans-serif;">The 12g sugar and 17g carbs makes HCFGTY a treat I'll put on the every week or so list. I'd probably tire of it if I ate it more often anyway.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Overall, I give it 5 out of 5 stars. Whoa.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu89MeFXHmhXsLWUmFovVrMF9hDZ7r-0KmHN05GJc1bey2r_SFFfMaPBhvuLzvHECfVuyXJgGXDTXMdP-f9kMaBNQRnEtEePqKYGgJszKd8Z4FPGDQ6SsA6xZt3TbZAsFlh4Ujr8pUpVI_/s1600/fgy2.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu89MeFXHmhXsLWUmFovVrMF9hDZ7r-0KmHN05GJc1bey2r_SFFfMaPBhvuLzvHECfVuyXJgGXDTXMdP-f9kMaBNQRnEtEePqKYGgJszKd8Z4FPGDQ6SsA6xZt3TbZAsFlh4Ujr8pUpVI_/s1600/fgy2.png" /></a></div>
Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2tag:blogger.com,1999:blog-146477203321677574.post-34383247647839501022013-03-17T22:52:00.000-05:002013-03-17T23:01:22.711-05:00One week down...<span style="font-family: Arial, Helvetica, sans-serif;">I began turning Mediterranean one week ago today. What say I? I feel pretty good. It is not an exaggeration to say that before I started this, I might go a day or two without consuming a fruit or vegetable. (Unless, of course, french fries count.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now I eat more fruits and veggies than anything else. Now I can count on one hand the number of Diet Dr. Peppers I drank in a week instead of using up that hand in one day. Now I'm one of those people who order water because they want to drink water, not because they want to save $2.53. I think my body kinda likes it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bonus: I lost four pounds! I'm pretty sure I look like Posh Spice now (don't ruin it for me). I needed to change my eating habits to keep my body healthy. To make efforts to ward off such things as diabetes and cancer. To make good things better and give bad things a harder go of it. But I would by lying if I said weight loss wasn't a huge motivator for a change in my diet.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">By the way, I'm not using the term "diet" the way I've used it so many times before. It's not something I'm going to do for a while to drop some pounds. I'm using "diet" as a general term for the type of food that I habitually eat. This Mediterranean thing is a commitment that I want to make life-long. I know it's still early, but I don't think that will be very difficult. I feel full. The food is good. It's pretty easy. The only hard part is saying no to fried chicken and strawberry cake. I just have to remind myself that I can still have those things once in a while.<br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5cxpowtBdbA1bN_WJw1J-3H8S3clgedvKBcFFaZUzgJaIcI2dkZd7rvp3iI0Js1v3Iw0GU1KGOWWvc8agtjinhXG3JMON0_kJ_3qr7verWC8-SZfDoUPK4g-1K1MilpT24yITNUUeewY/s1600/pyramid.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5cxpowtBdbA1bN_WJw1J-3H8S3clgedvKBcFFaZUzgJaIcI2dkZd7rvp3iI0Js1v3Iw0GU1KGOWWvc8agtjinhXG3JMON0_kJ_3qr7verWC8-SZfDoUPK4g-1K1MilpT24yITNUUeewY/s400/pyramid.png" width="366" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Source: diet-blog.com</i></span></div>
Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com0tag:blogger.com,1999:blog-146477203321677574.post-42581704568136941902013-03-14T21:37:00.003-05:002013-03-14T22:52:10.438-05:00Recipe: Spicy Chicken Meatballs<span style="font-family: Arial, Helvetica, sans-serif;">I love meatballs and I don't want to give them up to turn Mediterranean. Enter spicy chicken meatballs. They taste wonderful + it's almost shameful how easy they are to make.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">One of my exes recently gave me a bag full o' Asian delights because I am such an awesome ex-girlfriend that my exes want to do things like give me food stuffs and hire me to build websites and ask me to go to cook a specialty dish for him and his new girlfriend (no, really). C</span><span style="font-family: Arial, Helvetica, sans-serif;">hili paste, fish sauce and fried garlic, oh my! You know what is perfect for all of these ingredients? Chicken meatballs. </span><span style="font-family: Arial, Helvetica, sans-serif;">The chili paste adds a nice subtle heat and the fish sauce adds a salty note. If I have to explain why garlic is a good thing, you are doing food wrong. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Gather the following:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb ground chicken </span><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup chopped pecans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 scallion, sliced </span><span style="font-family: Arial, Helvetica, sans-serif;">handfull of chopped cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp fish sauce </span><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Huy Fong chili paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp extra virgin olive oil </span><span style="font-family: Arial, Helvetica, sans-serif;">pinch of fried garlic<br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKX7m6OpqMPU5nLHbznbuy5sNYXoxkY_vqz9FjhPyvhzh6GM86fZ4DyofsQrlZXbnn60gCLwW1YNxzaEPNVOyRNzBt_thhPpIC7zmOr76Nz6JaYku_iOAYPWQoWRK3_WDyb4ldS1tLdy2b/s1600/meatballs1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKX7m6OpqMPU5nLHbznbuy5sNYXoxkY_vqz9FjhPyvhzh6GM86fZ4DyofsQrlZXbnn60gCLwW1YNxzaEPNVOyRNzBt_thhPpIC7zmOr76Nz6JaYku_iOAYPWQoWRK3_WDyb4ldS1tLdy2b/s1600/meatballs1.png" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients together. Get your hands in there!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roll into preferred size meatballs and place on greased cookie sheet.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bake 10 minutes. Turn! Bake until they start to brown a bit.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Cut one open to make sure they are cooked through - better safe than sorry.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Optional Meatball Dip: Blend a block of light cream cheese with 4.5 tbsp of organic low fat milk until well combined. Stir in a bit of cilantro and the juice of two limes.</span><br />
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Jenhttp://www.blogger.com/profile/15963583009765555961noreply@blogger.com2