Friday, July 29, 2011

Fit and Fabulous Fridays #8

Welcome to my Fit and Fabulous Fridays link party. Submit your favorite healthy recipe of the week. Thank you for stopping by and linking up! Just click on the blue frog link below to add your recipe. :) I'll keep the link up all weekend so there is plenty of time to share.


Here's how it works:
  • Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your recipe.
  • Please leave a link back to this post in your post and grab my button for your blog(please pass the word to your blog friends for more fabulous recipes!)
  • Share your delicious and fit recipes from this week.
  • Leave me a comment telling me that you've linked up.
  • Please visit at least two others and comment on their wonderful additions to this party.
  • "Like" my facebook page for updates and link party reminders
Thank you for being a part of my link party! I love sharing recipes and look forward to trying yours! Have a wonderful weekend!!


Thursday, July 28, 2011

Project Vintage Recipes July recipe- Sour Milk Corn Cake

I found a tiny newspaper clipping in my great grandmother's cookbook for Sour Milk Corn Cake.  I thought, yum...sounds interesting.  I love cornbread!!  I wanted to put my own healthy twist on this old-fashioned favorite.  I used spelt flour, lowfat buttermilk and a healthier butter substitute.  I would guess that this recipe was from the early 1900's.  Most of her cut out recipes were newspaper and magazine clippings were from 1900-1920.  The original recipe is simple and like many recipes of that time period, has no cooking time or temperatures.  I baked this corn cake recipe the same time and temperature that I make regular cornbread.  It turned out delicious!  Enjoy~

Buttermilk Cornbread


Here is the original recipe:


Ingredients:
1 cup flour (I used Spelt flour as a healthier alternative to white flour)
1/2 cup whole grain corn meal
2 tbsp organic sugar
1/2 tsp baking soda
1/2 tsp sea salt
1 cup lowfat buttermilk
1 tsp melted butter (I used smart balance butter blend with olive oil) plus another tablespoon for the cast iron skillet
1 egg, beaten

Preheat oven to 375 degrees.  Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl. 


Add beaten egg to flour mixture and stir.  Stir in buttermilk and 1 tsp melted butter. 


Stir until completely mixed.


Melt 1 tbsp smart balance butter blend (or best life butter stick) in a small cast iron skillet in the preheated oven. 


When butter is melted, but not browned, pour in batter. 


Bake at 375 degrees for 20-30 minutes until cornbread is set and baked through.  Slice into triangles and serve.
Enjoy~

Friday, July 22, 2011

Fit and Fabulous Fridays #7

Welcome to my Fit and Fabulous Fridays link party. Submit your favorite healthy recipe of the week. Thank you for stopping by and linking up! Just click on the blue frog link below to add your recipe. :) I'll keep the link up all weekend so there is plenty of time to share.


Here's how it works:
  • Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your recipe.
  • Please leave a link back to this post in your post and grab my button for your blog(please pass the word to your blog friends for more fabulous recipes!)
  • Share your delicious and fit recipes from this week.
  • Leave me a comment telling me that you've linked up.
  • Please visit at least two others and comment on their wonderful additions to this party.
  • "Like" my facebook page for updates and link party reminders
Thank you for being a part of my link party! I love sharing recipes and look forward to trying yours! Have a wonderful weekend!!

Thursday, July 21, 2011

Spring Rolls with Carrot-Ginger Dipping Sauce

This is a recipe that came from Whole Living (a Martha Stewart magazine).  I have an addiction to Thai basil rolls.  When I got this similar recipe, I had to give it a try.  I love rolls made with rice paper, but it's hard to find.  I had to go to our local Asian market to purchase them.  They are a little tricky to work with, but once you get the hang of wetting and rolling them it becomes much easier.  My daughter had fun helping me in the kitchen.  She loved rolling them up like little packages.  This is a light and refreshing summer meal, not to mention super healthy!!  The carrot-ginger sauce tastes very similar to Japanese ginger salad dressing.  I modified some ingredients, but stayed pretty true to the original recipe.  You can do so much with the filling in this recipe.  Add ingredients that you love, roll up and enjoy!

Spring Rolls with Carrot-Ginger Dipping Sauce
Adapted from Whole Living


Follow the link above for the original recipe.  Here are the ingredients that I used:

6 rice paper wrappers
6 small, crisp lettuce leaves
1 medium carrot, peeled and julienned
1 cucumber, julienned
1 red pepper, julienned (seeds removed)
3/4 cup coarsely grated daikon

Here are the rice papers that I used:


Place all chopped vegetables in a bowl and mix, except lettuce.  Quickly dip rice paper wrappers in a bowl of steaming hot water and lay on a flat surface.  Place 1/6 of the vegtable mixture in the center of the wrapper and add one lettuce leaf on top.  Roll up on one side and tuck in both edges and roll up until it is sealed. Continue with remaining wrappers.


After rolls are made, make the dipping sauce. 

Carrot-Ginger Dipping Sauce


3 medium carrots, peeled and coarsely chopped
1 small shallot, quartered
2 tbsp coarsely grated peeled fresh ginger
1/4 cup rice-wine vinegar
2 tbsp low-sodium soy sauce
1/4 tsp toasted sesame oil
pinch sea salt and pepper
1/4 cup canola oil
1/4 cup water

Place all ingredients in a food processor except oil and water. 


Process until smooth.  With machine running, add canola oil and water through feed tube in a slow, steady stream.  Serve with rolls. 

Favorite Veggie Burgers

I was sooooo excited to see that our local Costco is carrying my favorite vegetarian burgers from Don Lee Farms.  They are so delicious!!  I used to buy these burgers at Costco in Ohio.  When we moved back to Atlanta a couple of years ago, I was sad to discover that our Costco here didn't have them.  I wrote the company and requested that they bring them to our Georgia store.  After a long wait, my request was granted.  I can now get my veggie burger fix again!  Yippee!  I know that there are many delicious vegetarian burger recipes out there, but when I can buy them this tasty...why bother? 

Monday, July 18, 2011

Chickpea Artichoke Salad

This is a simple and delicious salad that is a cinch to throw together.  It's a refreshing meal for a hot summer day.  I got this recipe from the food demo booth at Publix.  They were handing out samples of this salad.  I got all the ingredients and made it last night when I got home.  So good!!

Chickpea Artichoke Salad



Ingredients:
1/2 cup canned quartered artichokes, finely chopped
1/4 cup red onion, finely chopped
1 bag baby arugula ( I used watercress because I love it, too)
1/2 cup canned chickpeas (garbanzo beans), drained and rinsed
3 tbsp red wine vinegar
1/3 cup olive oil
1/4 tsp sea salt
1/8 tsp fresh ground black pepper

Directions:
Chop artichokes and onion.  Combine arugula(or watercress), chickpeas, onions and artichokes.  Whisk together vinegar, oil, salt and pepper until blended, add to salad.  Toss and serve.

Chocolate Chip Blondies

I am on a bean kick lately.  I recently posted a recipe for clean eating brownies made with black beans.  They were, shockingly, delicious!! This recipe is made of garbanzo beans (chickpeas) and it actually tastes really good!  My kids have gobbled these up and asked for more.  This is a dessert that I will be happy for them to eat.  The ingredients are healthy and full of fiber.  When I smelled the chickpeas as I opened the can, I thought "there is no way that these are going to be tasty".  However, I was pleasantly surprised.  They are great served, slightly warm, with a scoop of vanilla frozen yogurt.  My "clean eating" version of this blondie is adapted from a White Bean Blondie recipe from Meal Makeover Moms.  I love that there is no flour at all in this recipe.  It rocks!

Chocolate Chip Blondies



Ingredients:
One 15.5 oz can garbanzo beans (chickpeas), drained and rinsed
2 large organic eggs
3/4 cup sucanat (a clean eating sweetener made of dried cane juice)
2 packets truvia (stevia based sweetener)
2 tbsp ev olive oil
1 tsp vanilla extract
1/2 tsp aluminum free baking powder
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/2 cup old fashioned oats
1/2 cup mini semi-sweet chocolate chips

Preheat the oven to 350 degrees.  Lightly spray a 9x9 baking dish with butter flavored cooking spray.  Place garbanzo beans in the bowl of a food processor and process until smooth and creamy, scraping down the sides a few times.  Add the eggs, sucanat, truvia, oil, vanilla, baking powder, salt and cinnamon and process until smooth.  Add the oats and chocolate chips and pulse until just blended.  Pour the batter into pan and bake for 35 minutes or until toothpick comes out clean.  Let stand for at least 20 minutes before slicing.  Store in the refrigerator in a sealed container. 

Sunday, July 17, 2011

Clean Eating Brownies

My son hates black beans.  He refuses to eat them.  I love that he ate them tonight without a clue.  He's ten years old, so there is not much fooling him at this age when it comes to sneaky healthy ingredients.  One of my favorite blogging friends, Heather, at Basilmomma, shared a great black bean brownie recipe from Melissa D'arabian at Food Network.com.  Please check out Heather's site.  She's brilliant in the kitchen!  Her version sounded really good, so I wanted to give it a try.  I made black bean brownies in the past and wasn't thrilled with the result.  They were a little too "beany" for me.  I agree with Heather that you really do get better results with dried black beans instead of the canned.  I cooked my dried beans with no salt.  This made a big difference in the taste.  The key to success with these brownies is thoroughly rinsing your beans before adding them to the blender and blending them until they are a smooth consistency.  Heather made this whole brownie recipe in the blender, but my sad little Oster blender almost died when I added all the ingredients to mix.  Oh how I wish that I had a Vitamix....Anyway, I blended the beans and oil in the blender until VERY smooth and then mixed the rest in my KitchenAid mixer.  Perfect results, without screeching kitchen appliances.  I cleaned up the ingredients a little bit to make them fit into my clean eating plan.  I made the first batch with the coffee flavoring (in the original recipe), but we were not a fan of the flavor.  I substituted a little more vanilla extract and left out the coffee.  I also used oat flour, sucanat and truvia instead of regular flour and refined sugar.  We are THRILLED with the results.  My whole family gobbled these up and asked for seconds and my son ate black beans.  Victory!

Clean Eating Fudgy Brownies



Ingredients:
3/4 cup cooked black beans (dried beans preferred over canned), thoroughly rinsed and drained, no salt added
1/4 cup safflower oil
1/4 cup extra virgin olive oil
2 whole organic eggs
1/4 cup unsweetened cocoa powder
2/3 cup sucanat (this is a clean eating sweetener and wonderful in baked recipes)
2 small single serving packets of truvia ( a stevia based natural sweetener)
1 1/2 tsp vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup oat flour (I used Bob's Mill gluten free oat flour)
1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup confectioner's sugar, for dusting ( I used WheyLow powdered sugar )

Directions:
Preheat oven to 350 degrees F.  Grease a 9x9 square baking pan with butter flavored cooking spray.  In a blender, puree the cooked and rinsed black beans with the safflower and olive oil.  Pour into the bowl of an electric mixer.  Add eggs, cocoa, sucanat, truvia and vanilla.  Melt half the chocolate chips and add to mixer.  Blend on medium until smooth.  In a small bowl, whisk together oat flour, baking powder and salt.  Add to the mixer until just incorporated.  Stir in remaining chocolate chips.  Pour into prepared pan and bake for about 20 minutes, until surface looks somewhat matte around the edges and shiny in the middle.  Let cool at least 15 minutes before cutting.  Dust with powdered sugar and serve.  Deceptively scrumptious!


Featured at:
Family Fresh Meals

Friday, July 15, 2011

Fit and Fabulous Fridays #6

Welcome to my Fit and Fabulous Fridays link party. Submit your favorite healthy recipe of the week. Thank you for stopping by and linking up! Just click on the blue frog link below to add your recipe. :) I'll keep the link up all weekend so there is plenty of time to share.


Here's how it works:
  • Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your recipe.
  • Please leave a link back to this post in your post and grab my button for your blog(please pass the word to your blog friends for more fabulous recipes!)
  • Share your delicious and fit recipes from this week.
  • Leave me a comment telling me that you've linked up.
  • Please visit at least two others and comment on their wonderful additions to this party.
  • "Like" my facebook page for updates and link party reminders
Thank you for being a part of my link party! I love sharing recipes and look forward to trying yours! Have a wonderful weekend!!


Wednesday, July 13, 2011

Nana Simon's Cucumber Pickled Salad

I adore my Nana's cucumber salad!  My mom loves this salad, too, and has made it for years.  She had it often growing up, especially on holidays and special occasions.  A few years ago, I started a recipe scrapbook project and asked my mother, my Nana and my mother-in-law to write their favorite recipes down on recipe cards.  I wanted to have their recipes, in their own handwriting, to pass along to my children.  I wish that I could have done this before my paternal grandma passed, but I was lucky enough to get some of her original, hand-written recipes from my family.  Now I have recipes from great grandmothers, grandmothers and my own personal favorites to pass down to the next couple of generations.  I included special photos of them and I plan to add stories behind the recipes.  It's quite a special treasure for me and it's been a fun project.  This recipe is one of my Nana's favorites that she included for my book.  I hope you love it as much as our family does.  Enjoy~

Cucumber Pickled Salad



Ingredients:
8 cups cucumbers, sliced thin with peel
1 cup diced celery
1 cup diced green pepper
1 cup diced or sliced onion (I love mine diced, but that is a personal preference)
1 1/2 cups sugar
1 cup white vinegar
1 tsp celery seed
1/2 tsp mustard seed
2 tbsp sea salt

Place sliced cucumbers in a large bowl and sprinkle with 2 tbsp sea salt.  Stir to coat, cover and let sit for 3 hours at room temperature. 


Meanwhile, stir together sugar, vinegar, mustard seed and celery seed in a large bowl.  Let sit while cucumbers are in the water extraction process.  Stir to combine and allow sugar to dissolve. 


Chop green peppers, celery and onions (or slice onions if you prefer rings).


After three hours, drain cucumbers and rinse in very cold water in a colander.  This helps to remove the excess salt.  Drain thoroughly.  Mix everything together in a large bowl and refrigerate overnight. 


Store in the refrigerator for up to 6 weeks or freeze. No canning, no hassle....simply delicious.

Tuesday, July 12, 2011

Blueberry Muffins

This recipe came from my friend, Donna, at My Tasty Journey.  I read her blog post about these delicious egg-free, gluten-free muffins and I had to give them a try.  Her description of them tasting like chewy blueberry cookies made me very hungry!!  I used Bob's Red Mill gluten-free oat flour to make these muffins.  You could also substitute soy milk for the regular milk to make this a vegan treat.  I added a sprinkling of raw sugar on top before baking for a nice, sweet crunch.  Thank you, Donna, for a great recipe addition.  Her recipe is adapted from The Skinnygirl Dish.  Enjoy~

Blueberry Muffins



Ingredients:
3 cups oat flour (such as Bob's Mill)
1 1/2 cups raw, turbinado sugar
1 tbsp aluminum free baking powder
1/2 tsp sea salt
1 cup fat free milk (I used 1 % and you can also sub unsweetened organic soy milk)
1/4 cup canola oil or melted butter (I used melted best life butter stick but slightly warmed coconut oil would be fabulous here for a vegan option)
2 tsp vanilla extract
1 pint fresh organic blueberries

Directions:
Preheat oven to 350 degrees.  Line cupcake pan with liners (makes 12 large muffins).  Combine flour, sugar, baking powder and salt in a large bowl.  In a separate bowl, combine milk, oil or butter and vanilla.  Add wet ingredients to dry and stir until just combined.  Gently stir in blueberries.


Using an ice cream scoop, drop batter into liners.  Sprinkle a little raw sugar on top of each muffin before they go into the oven.


Bake 20-40 minutes until tops are set.  Donna's took 40 minutes and the original recipe said bake for 20 minutes.  Mine took exactly 30 in my oven.  Cool and enjoy.

Monday, July 11, 2011

Chocolate Cherry Protein Shake

Two of my favorite flavors are blended here...yum!  I used frozen organic cherries for this shake and my favorite protein powder, BSN Lean Dessert Protein.  I love to come up with new shake recipes to mix it up and make things interesting.  This one is a winner!  Enjoy~

Chocolate Cherry Protein Shake


Ingredients:
3/4 cup frozen organic cherries
1 cup unsweetened chocolate almond breeze (45 calorie kind)
3-4 ice cubes
1 packet truvia sweetener
1 heaping scoop of BSN lean dessert chocolate fudge pudding protein powder
1/2 cup cold water



Blend until smooth and creamy.  Great post-workout snack!

Friday, July 8, 2011

Fit and Fabulous Fridays #5

Welcome to my Fit and Fabulous Fridays link party. Submit your favorite healthy recipe of the week. Thank you for stopping by and linking up!  Just click on the blue frog link below to add your recipe. :) I'll keep the link up all weekend so there is plenty of time to share.



Here's how it works:
  • Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your recipe.
  • Please leave a link back to this post in your post and grab my button for your blog(please pass the word to your blog friends for more fabulous recipes!)
  • Share your delicious and fit recipes from this week.
  • Leave me a comment telling me that you've linked up.
  • Please visit at least two others and comment on their wonderful additions to this party.
  • "Like" my facebook page for updates and link party reminders
Thank you for being a part of my link party! I love sharing recipes and look forward to trying yours! Have a wonderful weekend!!


Thursday, July 7, 2011

A great snack...Hummus stuffed egg whites



Egg whites are one of the best protein sources for building lean muscle mass. I try to always have hard boiled eggs in the refrigerator for a quick and nutritious snack.  One of my favorite snacks is to take a hard boiled egg, slice in half, remove the yolk and fill with hummus.   Top with a little freshly ground pepper.  I love the Sabra roasted red pepper hummus and the basil pesto hummus! Hummus is easy to make, if you prefer homemade. It is a good source of fiber. Try it!

Roasted Red Pepper Hummus.....


Basil Pesto Hummus......

Garden of Life Perfect Food Raw

I was recently browsing my local health and wellness store and found a sample packet of this green superfood supplement.  It's raw, organic and full of amazing and healthy ingredients.  I had to try a packet in my next power smoothie.  I could tell a slight "greener" taste difference in my smoothie, but after adding another packet of truvia to my original recipe along with the superfood powder it wasn't bad.  Actually, for the added health benefits, it was pretty good!  One serving has only 25 calories.  The ingredients include: a raw organic green juice blend, raw organic fruit and veggie blend, raw organic sprout blend and a raw probiotic and enzyme blend.  There are too many ingredients in each blend to list, but it is full of great nutrition!!

Wednesday, July 6, 2011

Power Smoothie

This is my new favorite meal-replacement smoothie recipe.  I'll have one of these for breakfast or lunch for a quick, nutritious and guilt-free meal.  If you have trouble eating enough greens during your day, DRINK THEM!  The kale is barely noticeable in this smoothie and it's packed with healthy goodness!  It is a cancer-fighting powerhouse.  Here is a great article on the health benefits of kale hereMake sure that you blend this smoothie long enough to achieve a smooth consistency.
Enjoy~

Power Smoothie



Ingredients:
1/4 cup plain fat-free greek yogurt
3/4 cup frozen strawberries or blueberries (I like to use half and half)
1/2 frozen banana
1 cup organic unsweetened soy milk (can also use skim milk)
1/3 cup quick oats, dry
1 cup kale, chopped into small pieces ( I buy mine already chopped for convenience)
dash ground cinnamon
2 packets truvia sweetener (can also use agave nectar or raw honey to taste)
3-4 ice cubes.

Combine all ingredients in a blender.


Blend until smooth, scraping down sides in the process.  You may need to add a bit more soy milk to your desired consistency.  You can feel great drinking this shake!  It's so good for you!!

Tuesday, July 5, 2011

A tip for sweet success with organic gardening

My garden has gone bananas this year!  I can't get over how healthy all the produce has been and I contribute this success to an amazing product that I have discovered called Neem oil.  There are many benefits of using Neem oil in an organic garden.  It is the only product that I use to control insects, fungus and disease.  It works beautifully!!  I buy the concentrated Neem and mix it myself.  It saves a lot of money this way. 

I had this cute visitor on my okra today...


This seems to be a regular day's harvest for my small family garden.  It's perfect for our family of four.


The tomatoes are starting to ripen daily.


Okra..


I am getting so many cucumbers right now.  My Nana's refrigerator pickle recipe will be coming soon...


My garden watchdog, a.k.a  Brownie.   He loves to play with cherry tomatoes and then eat them. :)

Skinny Berry Trifle

There are quite a few versions of this great trifle dessert out there.  A couple of my favorites are Patriotic Berry Trifle (Sunny Anderson for Food Network Magazine) and the Red, White and Blue Trifle (Gina's Skinny Recipes).  I made my own special dessert with my favorite skinny cake frosting recipe.  It was a great dish for our Fourth of July cookout, but it is wonderful all summer long.  Enjoy~

Skinny Berry Trifle



Ingredients:
1 premade angel food cake, cut into cubes
2 8oz bars low fat cream cheese, softened
2 12oz containers cool whip lite or Truwhip, thawed
2 pints organic blueberries
2 pints organic strawberries, hulled and sliced (save a few for the top for decoration)
2 tsp vanilla extract
1/4 cup powdered sugar

Directions:
Mix cream cheese, powdered sugar, cool whip and vanilla extract until smooth and creamy.  Set aside.
Arrange a layer of cake cubes in the bottom of a trifle bowl.  Sprinkle evenly with a layer of blueberries.  Add half the cream mixture and gently spread.  Top with a layer of strawberries.  Layer the remaining cake cubes on the strawberries, then sprinkle more blueberries and top with the remaining cream mixture.  Finish by garnishing the top with the blueberries and strawberries in your favorite pattern.  Cover and refrigerate for 1 hour before serving.  Dig in....less guilt and so delicious!!

Shared at:
Family Fresh Meals
Weekend Potluck

Friday, July 1, 2011

Fit and Fabulous Fridays #4

Welcome to my Fit and Fabulous Fridays link party. Submit your favorite healthy recipe of the week. Thank you for stopping by and linking up! I  hope to see some great holiday weekend favorites on here. Just click on the blue frog link below to add your recipe. :) I'll keep the link up all weekend so there is plenty of time to share.


Here's how it works:
  • Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your recipe.
  • Please leave a link back to this post in your post and grab my button for your blog(please pass the word to your blog friends for more fabulous recipes!)
  • Share your delicious and fit recipes from this week.
  • Leave me a comment telling me that you've linked up.
  • Please visit at least two others and comment on their wonderful additions to this party.
Thank you for being a part of my link party! I love sharing recipes and look forward to trying yours! Have a wonderful weekend!!

 

Amee's Savory Dish | Template By Rockaboo Designs | 2012