Archive for “May, 2001”
TOMATO BRUSCHETTA
What You Need:
-12 ripe, plum tomatoes
-French baguette, sliced into 8 pieces
-1 clove garlic
-small, white onion
-fresh basil leaves
-olive oil
-lemon juice
-salt and pepper to taste
How You Make It:
1. Get ready to chop stuff! Dice the tomatoes into small, yummy pieces and put in a big bowl.
2. Now dice the onion (about 2 tbps worth) until they are minced into tiny pieces. Put in the big bowl with the tomatoes.
3. Next up, the basil! Take a handful of basil leaves (what will turn into about a cup) and chop the basil into coarse, thin pieces. Add it to the bowl of bruschetta fun!
4. Now add 1/3 cup olive oil to your big bowl, along with 1 tsp lemon juice and salt and pepper.
5. Let those flavors mingle for about 15 minutes.
6. Now for the bread! Bring out your sliced baguette. Place your bread on a cooking baking sheet and rub the garlic clove on the slices of bread. It’ll feel a little silly, but that garlic is strong!
7. Put the slices in the oven until the bread is slightly golden brown.
8. Top the bread with your tomato mixture.
9. Voila! Bruchetta! Enjoy your healthy tomato deliciousness immediately!
************
SIMPLE BANANA ICE CREAM:
What You Need:
-about 4 over-ripe bananas (like the kind you use for banana bread)
-blender or food processor
-milk (optional)
-chocolate chips (optional)
How You Make It:
1. This recipe is so easy, it’s almost silly. Take your over-ripened bananas (this means they should be pretty brown on the outside) and cut them into small, quarter inch pieces (small enough to fit in your blender or food processor).
2. Put the bananas in a bowl, and put in the freezer for at least an hour, but preferably two.
3. Remove from the freezer and bring out the machine! Put your banana pieces in the processor/blender and pulse a few times. Warning, it might be a little noisy, so maybe start earlier in the day so you won’t wake up mom and dad!
4. Keep pulsing, and eventually put it on full blend. It will be coarse at first, but be patient, it wants to be smooth and creamy! If you’re feeling really hungry, add a little milk to speed up the process.
5. You may have to stop every few minutes to scrape the sides of the processor/blender in order to get it all. Just keep going with it! In no time, it will be smooth and creamy banana goodness.
6. Remove from the processor/blender and serve into your favorite ice cream bowl. Add some chocolate chips for an extra oompth! Is that not the easiest banana ice cream ever?
************
WALDORF SALAD
What You Need:
-chopped, toasted walnuts
-celery stalks
-seedless red grapes (or ½ cup raisins)
-1 apple (the sweeter the better)
-1 tbsp. mayonnaise
-2 tbsp. plain yogurt
-1 tbsp. lemon juice
-romaine lettuce
-salt and pepper to taste
How You Make It:
1. Chopping time! Chop about a half cup of celery into small pieces. Put in a large bowl.
2. Next add ½ cup of the walnuts (you can often find chopped & toasted walnuts at the store, but if not, chop full, raw almonds and put in the oven for about 8-10 minutes at 250 degrees).
3. Now for some sweetness. Chop the seedless grapes in half until you have about ½ cup. Add it to the bowl of fun!
4. Dice the apple (ditch the core!) into small pieces and add to the bowl.
5. Now the dressing. Grab the yogurt and mayo and lemon juice. Whisk those together in a separate, small bowl.
6. Add the small bowl mixture to the big bowl and stir together, preferably with your hands!
7. Serve on top of your favorite, fresh lettuce. Romaine is bright green and crunchy. Now that is what I call a salad!
************
PINK SALAD (TOMATO AND BREAD SALAD)
What You Need:
-4 large tomatoes
-stale country bread (Italian or French)
-1 red onion
-1 clove garlic
-handful fresh basil
-extra virgin olive oil
-red wine vinegar
-salt and pepper to taste
How You Make It:
1. Cut the tomatoes into large cubes and put in a large bowl.
2. Stale bread sounds yucky, but the crusts are still delicious! Remove the crusts and cut into cubes (should provide about 8 cups). Add to the tomato bowl.
3. Now take the red onion and thinly slice until you have about 1 ¼ cups. Add to bowl. You’re almost there!
4. Now for the special dressing. Grab your garlic clove, and mince until you have about 2 tsp. In a separate, small bowl, whisk together ½ cup extra virgin olive oil, ¼ cup red wine vinegar, and the minced garlic.
5. Pour the dressing mixture on top of the bread and tomato mixture and let sit for about a half hour at room temperature.
6. While the salad is brewing, rip a handful of basil into smaller pieces. How much you want to add is optional, maybe just a splash of green!
7. Add the basil and salt and pepper to taste to the salad mixture, toss together, and serve! A little taste of pink…so yummy!
************
MUSHROOM BURGER
What You Need:
-4 portobello mushroom caps
-balsamic vinegar
-extra virgin olive oil
-dried oregano
-1 clove garlic
-salt and pepper to taste
-whole wheat buns
(lettuce, tomato, raw onion optional)
How You Make It:
1. We’re starting with a special marinade to coat those mushroom caps. In a medium size dish, put the mushroom caps smooth side down.
2. Take the garlic clove and mince until there’s about 1 tbsp.
3. In a separate bowl, mix together 2 tbsp. olive oil, ¼ cup balsamic vinegar, 1 tsp. dried oregano, the minced garlic, and salt and pepper to taste.
4. Pour the marinade over the mushrooms and let sit. The longer the better, but 15 minutes should do the trick. Turn the mushrooms once or twice to make sure those caps are coated well!
5. Turn on your stove on medium-high heat. Place mushrooms on large skillet coated with olive oil. Cook 5-8 minutes on each side, periodically brushing the marinade on the caps.
6. When tender, serve on a whole wheat bun, dressed with lettuce, tomatoes, onions, or whatever your mushroom burger heart desires!
************
BAKED APPLE SLICES
What You Need:
-4 cups Fuji apples
-honey
-cinnamon
-maple syrup
How You Make It:
1. First off, peel those apples! When want all that sweet stuff inside.
2. Cut apples into typical slices (the crescent shaped kind) and place into a big bowl.
3. Spread 3 tbsp. of honey on top of the apples.
4. Sprinkle a dash of cinnamon on top.
5. Bake in a microwave oven for about 5-7 minutes, depending on how high your microwave setting is.
6. Remove and mix together, adding 1 tbsp. maple syrup (or as desired).
7. Serve in a small bowl and enjoy! A healthy alternative to that decadent apple pie!
************
ENGLISH MUFFIN PIZZA
What You Need:
-1 package English muffins
-1 jar of your favorite marinara sauce
-1 package shredded, light mozzarella cheese
How You Make It:
1. Cut an English muffin in half.
2. Spread 1-2 tbsp. of the marinara sauce on top of the English muffin.
3. Sprinkle with cheese, about 2-4 tbsp. (put any additional topping your heart desires!)
4. Bake in the oven at 350 degrees for about 10 minutes.
5. Remove and satisfy your pizza craving! Yum!
************
ROASTED BRUSSELS SPROUTS
(I swear these are DELICIOUS!)
What You Need:
-1/2 lb. Brussels sprouts
-extra virgin olive oil
-balsamic vinegar
-salt and pepper to taste
How You Make It:
1. Get that oven going. Preheat that bad boy to 375 degrees.
2. Take your Brussels sprouts and peel off the outer, yucky layer (the leaves that are beat up and brown), and cut them in half.
3. Place Brussels sprouts in a large bowl, and toss with about 1/3 cup olive oil (or enough to coat all the sprouts evenly).
4. Add 2 tbps. balsamic vinegar and salt and pepper to taste.
5. On a cookie sheet, lightly oil the pan and spread the Brussels sprouts evenly across, cut side down. Roast in oven for 15 minutes.
6. After 15 minutes, flip the sprouts over to cut side up, then roast for another 10 minutes (or until slightly browned).
7. Remove from oven and place into your favorite serving bowl. Enjoy as a snack or a side dish to dinner! Better yet, impress your relatives by eating your veggies without a fuss!
************
BAKED KALE CHIPS
(these, too, are amazing!)
What You Need:
-1 bunch kale
-extra virgin olive oil
-salt
How You Make It:
1. Fire up the oven. Preheat to 350 degrees. Line a cookie sheet with parchment paper.
2. Take your kale bunch and remove the leaves from the stems. Then tear the leaves into bite size pieces. Wash thoroughly and place on the cookie sheet.
3. When dry, drizzle 1 tbsp. olive oil over the kale along with a dash of salt to taste.
4. Place in the oven and bake for 10-15 minutes until the edges of the leaves are browned (be sure not to burn!).
5. Remove and enjoy plain or with a delicious onion dip!
************
MASHED CAULIFLOWER
(Better than potatoes!)
What You Need:
-1 package raw cauliflower florets (or one bunch)
-1/4 cup butter or olive oil
-salt and pepper to taste
How You Make It:
1. Empty the package of raw cauliflower florets and chop into small pieces.
2. Place cauliflower in a microwave safe container and cook in the microwave until tender (5-15 minutes depending on your microwave), using a fork to test it.
3. Remove the cauliflower from the microwave, add the butter or olive oil, and salt and pepper to taste.
4. You can either mix together with a utensil, pressing firmly to smash the mixture, or put in a blender or food processor.
5. When at the desired texture (however chunky or creamy you like it), put in a serving bowl and enjoy!
************
ZIPLOC MICROWAVE OMELET
What You Need:
-2 eggs
-Ziploc steam bag (important to have this kind, others won’t work!)
-any other ingredients you love!
How You Make It:
1. Crack your eggs into the bag. Throw shells away.
2. Shake the bag. Then add whatever omelet ingredients you like (if you use meat make sure it’s already cooked). Zip the bag, sealing out the air and shake the bag again.
3. Cook for 2 ½ minutes in the microwave and remove from bag. Breakfast is served!
************
MICROWAVE POTATO CHIPS
What You Need:
-4 medium size Yukon Gold potatoes
- salt and pepper to taste
How You Make It:
1. Wash off your potatoes thoroughly.
2. Slice potatoes into super thin pieces. Work your way from one side of the potato to the other.
3. Line your microwave with parchment paper. Place one layer of potato slices on the parchment paper and sprinkle with salt and pepper. Cover the slices with another layer of parchment paper.
4. Cook on high for 8 minutes until potato slices are crisp (again, microwave time varies with your microwave!).
5. Remove the chips and let cool on a plate or baking sheet.
6. Repeat steps for a hardy pile of delicious, homemade potato chips!
Use these resources to find the information you need about the foods you eat!
1. EATFITLIFEFOODS.COM
http://eatfitlifefoods.com/index.htm
and
http://eatfitlifefoods.com/Nutrition-Breakdown.htm
a simple breakdown of nutrition (carbs, protein, fiber, fat)
2. THECALORIECOUNTER.COM
http://www.thecaloriecounter.com/
simple nutrition facts and breakdown on a variety of foods
3. HEALTHY2NITE.COM
http://healthy2nite.com/main_articles/chart-nutrition.htm
graphs and charts explaining calorie content of certain foods
4. DOTTI’ S WEIGHT LOSS ZONE
http://www.dwlz.com/HealthyLife/healthy50.html
a simple glossary of nutrition terms and a calorie breakdown of fruits and vegetables
5. CALORIECOUNT.COM
http://caloriecount.about.com/
a simple calorie counter for various foods
6. CALORIEKING.COM
http://www.calorieking.com/
calorie breakdowns on fruits and vegetables and ideas on how to balance your calorie intake with exercise
7. WEBMD FOOD-O-METER
http://www.webmd.com/diet/healthtool-food-calorie-counter
calorie breakdowns of all sorts of fruits and vegetables as well as restaurant calorie breakdowns
8. ACALORIECOUNTER.COM
http://www.acaloriecounter.com/
a search engine for a variety of calorie breakdowns
