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What a Mom Wants…

We’re proud moms, but that doesn’t mean that all of our jewelry has to be engraved with our children’s names or that the only artwork we want on display is an abstract doodle by a 4-year-old. And it certainly doesn’t mean that we want another machine-washable “handbag.” This Mother’s Day, the items topping our real wish list aren’t exclusive to moms, they’re not necessarily practical, and they’re definitely not for sale at Babies”R”Us. Consider this a list of what we really want this year . . . or any day we need a reminder that while we’re moms, we’re also just women who love a good spa treatment.

Stylish Sunglasses

A Body Scrub Treatment

Nice Perfume

Artwork

An Ongoing Supply of Wine

A Future Heirloom

Unique Flowers

A Designer Handbag

A Decorative Object

Stud Earrings

A Memorable Experience

 

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Five Spice Crusted Salmon

Five-Spice Crusted Salmon with Ginger Pan Sauce

Serves: Makes 4 servings

Ingredients:

  • 4 (5-ounce) salmon fillets, skinless and pin bones removed
  • 2 teaspoons ground Sichuan pepper
  • 2 teaspoons ground star anise
  • 2-½ teaspoon ground fennel seeds
  • ¾ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 medium garlic clove, peeled and minced
  • 3 tablespoons canola or vegetable oil, divided
  • 2 medium shallots, peeled and minced
  • 2 tablespoons peeled and minced ginger
  • ½ cup dry white wine
  • ½ cup chicken broth, low-sodium
  • 2 teaspoons soy sauce, more to taste
  • Lemon wedges, for garnish

Procedures:

In ancient China, the number five was believed to have curative powers. Most modern five spice powders may contain more than five, consisting of a various spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorns and even dried tangerine peel.

Preheat an oven to 425 degrees and position an oven rack in the center.

To prepare spice mix: In small bowl, use a whisk to combine the pepper, star anise, fennel, cloves and cinnamon. Set aside.

To prepare salmon: Press the spice mixture into the salmon and set aside. Place a large skillet on the stove over a medium heat and add 2 tablespoons of oil. When the oil is shimmering, add the salmon fillet, presentation side first, and cook until lightly browned, about 2 to 3 minutes. Using a fish spatula, carefully flip the salmon and transfer to the oven to cook in the pan until the fish begins to flake, about 8 minutes.

To prepare the sauce: While the salmon is cooking, place a medium skillet on the stove over a medium heat and add the oil. When the oil is shimmering, add the shallots and cook until tender, about 3 minutes. Add the ginger and cook until fragrant, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the broth and cook until reduced by half, about 2 minutes. Stir in the soy sauce, taste and adjust seasoning.

To serve: Transfer the salmon to 4 warmed dinner plates. Ladle the ginger pan sauce over and serve immediately.

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Mother’s Day Brunch Ham & Egg Crepe Squares

med106461_0111_how_ham_crepe_vertINGREDIENTS

  • Simple Crepes
  • 8 slices black forest ham
  • 4 large eggs
  • Coarse salt and ground pepper
  • Chopped fresh chives

DIRECTIONS

  1. Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.

 

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Plan a meal today…..

Check out these two salad recipes…DELICIOUS!!!!

 
AVOCADO-KALE CAESAR SALAD
serves 4
1 bunch lacinato kale, tough ribs removed, leaves torn
½ Fuji apple, halved and thinly sliced into half-moons
1 avocado, cut into 1-inch cubes
2 tablespoons hulled hemp seeds
LIGHT CAESAR DRESSING
2 tablespoons olive oil mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 tablespoon Worcestershire sauce
Prep the vegetables for the salad. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, pepper, sea salt, and Worcestershire sauce. Add the chopped kale and Fuji apple slices to the bowl and toss well to coat with the vinaigrette. Plate the salad and top with the avocado cubes and hulled hemp seeds.
LEMON-SOY EDAMAME BARLEY BOWL
Serves 4
4 cups cooked pearl or hulled barley*
4½ cups water
1½ cups shelled, organic edamame
2 cups wild baby arugula
2 blocks savory, baked, organic tofu (firm or extra-firm), cut into 3⁄4-inch cubes
1 ripe avocado, halved and thinly sliced
LEMON TAMARI DRESSING
4 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
Juice of 1 lemon
1 tablespoon dried oregano
1 teaspoon finely grated lemon zest (optional)
Combine the barley and water in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 40 to 50 minutes until all of the liquid is absorbed. Remove from heat and allow to cool slightly.
In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the slightly cooled barley to the bowl and toss to coat.
Add the shelled edamame and arugula and toss gently to combine. To serve, divide the barley salad among four bowls and top with tofu and avocado slices.
* Hulled barley is barley in its most natural state, which means it needs to cook for quite a bit longer than pearl barley — 1 to 1½ hours longer. Pearl barley has the hull removed and is therefore less tough. Adjust your cooking time based on the variety you choose.

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MUMMY TREATS!

low-sugar-halloween-treats-02Makes:  12-15 Mummies/Things
Active Time:  30 minutes
Total Time:  3-4 hours

Ingredients:

3 large BANANAS
3 tablespoons gently melted, food grade COCOA BUTTER
3 tablespoons powdered COCONUT SUGAR
CANDY EYES, “safe” chocolate chips, currants or raisins

Directions:

Have the kids peel and slice (butter knife it) the bananas into 1-1/2″ chunks. Skewer bananas with lollipop sticks (available at most craft stores), or use kabob skewers cut in half using wire cutters as I did. Place on a parchment-lined baking sheet and freeze.

For the candy coating; in a small bowl, mix the melted cocoa butter with the powdered sugar.

Spoon a little drop of candy coating on a frozen banana and stick on an eye (or two, or three). Using a spoon, have the kids drizzle candy coating over the bananas in all directions, avoiding the eye.

An egg carton turned upside down with little holes poked in the bottom made a good stand as we worked on them.

For the “Things”; We made the orange shredded coconut by mixing a few drops of yellow and a drop of red India Tree Liquid Natural Decorating Colors with some unsweetened shredded coconut. We opted to toast the coconut for a few minutes. Voila, colored sprinkles. To assemble the “Things”: Attach eyes with a dot of candy coating. Drizzle candy coating on to coat front, avoiding eye(s). Sprinkle with coconut. Drizzle to coat back. Sprinkle again. Drizzle to coat top. Sprinkle again. You gotta work in stages as the candy coat hardens real quick on the frozen bananas.

 

 

 

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Breakfast Pizza!

Try this clean food recipe…yum!

Breakfast Pizza with Cauliflower Crust

Pizza for breakfast or breakfast for dinner, either way, these gluten-free cauliflower crust pizzas are the perfect start (or finish) to any day.

Ingredients

  • 2 Pounds Cauliflower
  • Eggs
  • ¼ Cup Parmesan, shredded
  • ¼ Teaspoon Salt
  • ¼ Teaspoon fresh thyme, chopped
  • ¼ Teaspoon fresh oregano, chopped
  • 1/8 Teaspoon fresh marjoram, chopped
  • ¾ Cup Mozzarella, shredded
  • ¼ Cup Pizza Sauce

Yield: 2 breakfast pizzas

Oven Temperature: 400° F

1. For these cauliflower crust pizzas, you’ll need about 2 pounds of fresh cauliflower. Spring has sprung, so I used green, purple and yellow heads for my recipe. It probably seems weird to see cauliflower in such bold colors but cauliflower is a, well… a flower. The part we consume is the plant’s immature flower head, packed very very tightly. When they do bloom, these flowers aren’t particularly sexy so they make a better pizzas than say a corsage.

Colorful Cauliflower

2. Cut off the florets and pulse them in a food processor until finely chopped. If you’re using white cauliflower, it will sorta look like snow. I guess the yellow cauliflower looks like snow too but, well, you can see where this is going. Anyway, measure out 3 cups of the cauliflower as that’s all you will need for the dough.

Yellow Cauliflower

3. In a large skillet, cook the chopped cauliflower over a medium-low heat until tender. This will take about 5 minutes. Remember, you’re still have to bake it so don’t over cook it!

Green Cauliflower

4. Transfer the cooked cauliflower to a cheesecloth-lined bowl and let it cool slightly. Then wring out as much water from the cauliflower as you possibly can by twisting the cheese cloth tighter and tighter. This will affect the texture of your “pizza” crust so it is very important. If you don’t get enough of the water out, then that means soggy pizza.

Purple Cauliflower

5. Combine the cauliflower, 1/4 teaspoon salt, 1/4 teaspoon thyme, 1/4 teaspoon oregano, 1/8 teaspoon marjoram, 1/4 cup mozzarella, and 1/4 cup Parmesan cheese in a large mixing bowl. Beat one egg and add it to the mix, combining all ingredients with your hands, forming the dough into two separate balls (heh balls).

Cauliflower Pizza Dough

6. Place each dough ball on a piece of parchment paper and form into a thin circle. Lay another piece of parchment over the top and roll them even thinner. You should be able to get two 6-inch pizzas from this recipe.

7. Bake the pizza crusts at 400 degrees F in a preheated oven for about 15 minutes. You can tell their ready when the mozzarella cheese begins to bubble up from the crust and turn a golden brown.

8. Remove from the oven and cover each one with about 2 tablespoons of pizza sauce. Then top them with 1/4 cup of mozzarella cheese, or more if you like. This is about the minimum you’ll need but I know everybody has their personal ratio for sauce and cheesiness when it comes to pizza.

Cauliflower Pizza

9. Place your toppings on the pizza being sure to create a well for the egg. I even dig a hole into some of the sauce and cheese because these eggs like to move while cooking! You don’t want it to slide off. Really, any toppings will do but I used chopped kale and minced garlic on one pizza, sliced cherry tomatoes and fresh basil on another, and red onion, black pepper and thyme. You can do whatever you want which is what makes pizza amazing. By the way, I find these little breakfast treats are a perfect way to use up leftovers.

10. Crack an egg into each pizza well, and then transfer the pizzas (still on the parchment paper) to a baking sheet or pizza stone and bake them for 15 minutes, until the whites are set.

Breakfast Pizza

 

 

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MUST EATS for Breakfast!

images-2

The next time you rush out the door in the morning without something to eat, consider this: Skipping breakfast can set you up for overeating later in the day. A healthy a.m. meal, on the other hand, can give you energy, satisfy your appetite, and set the stage for smart decisions all day long.

Oatmeal

You may have noticed a heart-shaped seal on your box of oatmeal recently. The seal’s there because oats contain beta-glucan, a type of fiber that’s been shown to help lower cholesterol when eaten regularly. Need another reason to dig in? Oats are also rich in omega-3 fatty acidsfolate, and potassium.  Steel-cut oats, which take about 15 minutes to cook, contain more fiber than rolled oats or instant varieties, but any type of oatmeal is a healthy choice. Just avoid the flavored kinds, which can be packed with sugar. Instead, sweeten your bowl with milk and a bit of honey, and top with fruit and nuts.

Greek yogurt

This tangy, creamy yogurt is loaded with calcium and boasts plenty of protein—nearly twice as much as regular yogurt—to keep you feeling full throughout the morning. Your best bet: Choose a plain, nonfat variety, and add some fruit to give it some sweetness and flavor (and a dose of added nutrition).

Bananas

There’s nothing like a banana at breakfast to keep those mid-morning cravings at bay. The yellow fruit—especially when they’re still a touch green—are one of the best sources of resistant starch, a healthy carbohydrate that keeps you feeling fuller longer.

Eggs

These incredible edibles have made quite a comeback in recent years. Once shunned for being high in dietary cholesterol (one yolk contains about 60% of your daily allotment), eggs are now embraced as a healthy source of protein and nutrients like vitamin D. Why the turnabout? Research has shown that the cholesterol in our food has less of an impact on blood cholesterol than previously thought.

Watermelon

As its name suggests, watermelon is an excellent way to hydrate in the morning. What’s less well known is this juicy fruit is among the best sources of lycopene—a nutrient found in red fruits and vegetables that’s important for vision, heart health, and cancer prevention.  Best of all, watermelon contains just 40 calories per cup, landing it on lists of so-called negative-calorie foods that supposedly burn more calories during digestion than they add in. (Actually, it’s a bit more complicated than that, but that’s no reason to not eat watermelon!)

Blueberries

Fresh or frozen, these tiny superfruits pack a big antioxidant punch. Or better yet, a flurry of punches: Studies suggest that eating blueberries regularly can help improve everything from memory and motor skills to blood pressure and metabolism. (Wild blueberries, in particular, have one of the highest concentrations of the powerful antioxidants known as anthocyanins.)  Blueberries are also lower in calories than a lot of other fruits (they contain just 80 per cup), so you can pile them onto your cereal without worrying about your waistline.

Strawberries

Strawberries are good for your ticker, too. A 2013 study found that women were less likely to have a heart attack over an 18-year period if they ate more than three servings of strawberries or blueberries per week. (Strawberries, like blueberries, are a good source of anthocyanins.)

Coffee

That espresso doesn’t just wake you up. Coffee drinking has been linked to a lower risk of several diseases (such as diabetes and prostate cancer), and it may even help you live longer. Researchers suspect the combination of caffeine and antioxidants are responsible for many of the observed health benefits. (A 2005 study found that coffee is the number-one source of antioxidants in the U.S. diet, believe it or not.)  Of course, loading coffee up with cream and sugar may erase any potential benefits. So skip the fancy flavored drinks, and stick with skim milk.

Tea

Not a coffee person? Tea has a pretty impressive résumé of health benefits, too. Because it has less caffeine, it hydrates you more effectively than coffee, and it’s also a rich source of the immunity-boosting antioxidants known as catechins.  All tea (black, green, or white) provides antioxidants, but green tea may be healthiest of all. Research suggests that drinking five cups a day can increase your body’s metabolism and help you lose more weight around the middle.

Cantaloupe

Any fruit is a good addition to your breakfast, Giovinazzo says, and cantaloupe is no exception. A six-ounce serving (roughly a quarter-melon) contains just 50 calories and a full 100% of your recommended daily intake of both vitamin C and vitamin A, an important nutrient for smooth, younger-looking skin.  And, like most melons, cantaloupe has a high water concentration, which means it will help you stay hydrated and keep you feeling full until lunchtime.

Kiwi

This fuzzy little fruit has about 65 milligrams of vitamin C per serving—nearly as much as an orange. It’s also rich in potassium and copper and contains more fiber per ounce than a banana, which makes it a good aid to digestion. (In one study, eating two kiwis a day for one month lessened constipation in people with irritable bowel syndrome.)  Kiwis are slightly tart. They’re delicious by themselves, but if you prefer a sweeter flavor, try mixing them with strawberries and bananas in a smoothie or fruit salad.

Orange juice

Fresh squeezed OJ is a classic (and tasty) morning beverage, but that doesn’t mean it can’t be improved on. For even more nutritional benefit, you’ll want to opt for a store-bought variety that’s fortified with vitamin D. Along with fatty fish and fortified milk, fortified OJ is one of the few dietary sources of the sunshine vitamin, higher levels of which have been linked to a lower risk of osteoporosis, depression, and certain cancers.  Whichever OJ you prefer, stick with one small glass a day,

Cranberry juice

Cranberry juice, which helps limit bacterial growth, is best known for warding off urinary tract infections (UTIs), but its healing powers may not stop there. The tart juice appears to promote cardiovascular health, and preliminary research in petri dishes suggests that compounds in cranberries can even increase the effectiveness of certain ovarian cancer drugs. As with OJ, though, you’re better off sticking with small servings. Cranberry juice—not to be confused with cranberry juice cocktail—isn’t as sugary as other fruit juices, but its high acidity can sometimes contribute to bladder problemsbesides UTIs.

Raspberries

These summer favorites are the main berry source of ellagitannins, a type of antioxidant that is thought to have cancer-fighting properties. They’re also high in fiber (8 grams per cup), vitamin C, and vitamin K, which helps build strong bones.  Although you can buy fresh raspberries year-round, during the off-season you’ll find them cheaper (and with equal nutritional value) in the frozen foods aisle. They’re perfect as an addition to cereal or yogurt, or mixed into a smoothie for a quick, drink-on-the-go breakfast.

Whole-wheat bread

Carbohydrates are a breakfast mainstay, but the type of carbs you choose can make a big difference in the overall health of your meal. The simple rule to remember is that whole wheat and other whole grains—whether they’re found in bread, toast, or English muffins—contain more fiber and nutrients than their white, refined counterparts.

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Banana Sushi

Screen Shot 2015-01-18 at 4.58.08 PM

Archive for the ‘Recipes’ Category

Another Party? 10 Tips to maintain control of your eating

images-1 Temptations abound at parties, but celebration doesn’t have to mean overindulgence. Follow these tips to stay on track.

Say no the first time to passed hors d’oeuvres. Chances are good that the healthier options ill come around again. See what’s being served before you decide what to eat.

Limit your alcohol. Inhibitions are lowered with every drink, and those cocktails aren’t calorie free. Alternate alcohol with water or another calorie free drink. Don’t combine alcohol with caffeine. Caffeine speeds up the rate at which alcohol is metabolized, and it masks the effect of the alcohol.

Eat before you go. Don’t go to a party starving. Eat a hard-boiled egg and an apple, a banana with some peanut butter or a slice of turkey. The protein will fill you up for few calories.   You’ll be less likely to binge if you’re not overly hungry.

Treat appetizers as a meal. If you’re going to eat 400 calories worth of appetizers, know that that’s your dinner.   Don’t expect to go home and eat a “real” meal.

Survey the spread before you fill your plate. Confronted by so many rich foods, you might want to start piling up the food, but stop and take a deep breath. Think before you serve yourself (and try to serve yourself, so you control the serving size).

Keep track of what you’re eating. Don’t mindlessly eat, and try not to eat and make conversation at the same time. If your eating and drinking is spread out, you might not realize how many calories you’re eating. Just because you’re not eating an entire meal doesn’t mean that those are free calories.

Buddy up. If you’re worried about eating too many sweets, share your dessert with someone else. You’ll eat less and not do as much damage.

Use a smaller plate, or commit to just one round of food. Don’t pile your food so high that’s it’s falling off the plate.

Be choosy, and stick to proper serving sizes. Take only those foods you really like, and don’t overload on them.

Bring a dish, if appropriate. If you bring something healthy, like salsa with vegetables, whole-grain crackers and light dip or a large salad, you know there’s at least one option for you at the party. Take small helpings of other dishes and load up on your healthier one.

GOOD LUCK!!!

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Spaghetti Squash with Pesto

Spaghetti-Squash

Ingredients

For the Spaghetti:
    • 1 spaghetti squash
For the Pesto:
  • 4 T olive oil
  • 2 cups slivered almonds
  • 1 large garlic clove
  • 15 basil leaves
  • salt to taste
  • water (just enough to get desired consistency)

Instructions

  • Preheat the oven to 350.
  • Cut the spaghetti squash in half and remove the seeds.
  • Brush the squash with oil and lay face down on a lined baking sheet.
  • Bake for about 40 minutes.
  • While the squash is roasting. Make the pesto.
  • In a food processor, combine all the pesto ingredients, except the water, and mix well.
  • Slowly, 1 tablespoon at a time, add water until you reach a desired consistency.
  • Once the squash is done, use a fork to pull out the spaghetti.
  • Toss the pesto on top and serve immediately or refrigerate for later.

This dish should last about a week in the fridge.