The Delish Dish

With summer coming to a close and autumn approaching, my goal is to take advantage of the variety of veggies & herbs that are still growing in my mother’s garden. There’s something so wonderful about knowing exactly where your meal is coming from. And you may be surprised, but veggies at a farm stand or fresh out of the garden have an amazing smell that add freshness to any dish. This chunky gazpacho recipe is a go-to because it is healthy and one batch yields many servings.

Chunky Gazpacho Recipe

What you’ll need:

• 1 small sweet green pepper, diced
• 1 small red onion, minced
• 3 large ripe tomatoes, seeded and diced
• 1 large cucumber, peeled seeded & diced
• 2 cloves of garlic, minced
• 2 c. thick tomato juice
• 1 1/2 c. reduced sodium chicken broth
• 1/4 c. red wine vinegar
• 1 tbs. oregano, minced
• 1 tbs. basil, minced
• 1/4 tsp. ground black pepper
• 1/2 tsp. salt
• 1/4 tsp. hot red pepper sauce

Directions:

Mix all ingredients together and chill overnight. Enjoy!

* I added a handful of fresh green beans to this recipe

Another little moment of this weekend:

I was lucky enough to spend some quality time with my one of my favorite women in the whole world, my grandma (pictured left).This lady not only plays a mean 18 holes of golf but is the queen of baking/cooking italian cuisine.

Whenever we are together, we always make Pasties, which are italian pastries (a secret family recipe)…but I will say one thing, whoever said “nothing tastes as good as skinny feels” has definitely never had one of these little treats.

The Weekend Wrap-Up

I’m slowly falling into a state of relaxation as I sip my tea and sit down to blog…the sole reason why I absolutely love rainy Sunday afternoons. I can’t help but smile when I reflect on this weekend – girl time, spin class, the big surprise party (pulled it off!) and taking my first trip to La Petite France, a french bakery in West Hartford Center.

Friday night was a fab girls’ night – we made our own pizza, drank wine & watched The Vow in our pj’s – doesn’t get much better than that, right ladies?

Homemade pizza: Naan bread, goat cheese and an assortment of veggies.

Saturday was the big day! I planned a surprise party for my parents who celebrated 30 years of marital bliss. With the help of family & friends, the party was a success. If I had only realized at a much younger age that I had the ability to pull the wool over their eyes, I could’ve gotten away with a lot during my teenage years 🙂

Here are a few of the “hit” recipes I made for Saturday’s festivities:

Hummus cups

How to make them: Using a sharp knife, slice a french baguette (I was able to get 11 slices). Scooping out the bread, create a shallow cup. Fill with 2 tsp. of hummus (I did half garlic hummus and half original hummus). Next, slice your favorite veggies and stick into the hummus. Arrange on a plate and voila! you’ve got a healthy & colorful app!

Baked Zucchini Fries

These are baked, not fried with less than half the fat and calories of traditional french fries without sacrificing any of the taste….can I get an amen? Plus, this recipe yields quite a bit of fries so they are perfect if you are cooking for a crowd.

How to make them: Preheat the oven to 425 degrees. Wash and slice 3 zucchini into strips and place into a large ziploc bag with 1/2 c. of whole-wheat flour. Next, crack 2 eggs into a shallow dish, add 2 tsp. of water and whisk with a fork. On a plate, spread italian panko bread crumbs and sprinkle salt & pepper adding a dash of garlic powder. Take the flour-covered zucchini, dip it in the egg and roll through the panko mixture. Place coated zucchini on a cookie sheet lined with parchment paper. Place into the preheated oven for 9 minutes, turn all fries and put back into the oven for an additional 9 minutes or until the zucchini fries are golden brown. Serve with your favorite dipping sauce (I used fat-free ranch) & enjoy!

“Candy” Grapes

These are phenomenal for the kiddos – a healthy alternative to sugary candy and they’ll never know these are fairly healthy (and sooo easy to make)

How to make them: Wet a bag of (washed) green grapes, roll in Melon-fusion jell-o powder and freeze. These are  actually a hit around the adults as well.

Coffee-Chocolate-Oreo Ice Cream Cake

How to make:

Layer 1: Line the bottom of a 9×9 glass pan with chocolate graham crackers.

Layer 2: Soften 2 1/2 cups of coffee ice cream and spread over the graham crackers.

Layer 3: Chocolate graham crackers

Layer 4: Hot fudge

Layer 5: Cool whip mixed with crushed oreos

Layer 6: Coffee ice cream

Layer 7: Cool Whip – to complete, sprinkle heath bar all over the top (and more crushed oreos, optional)

Freeze for at least 4 hours and serve.

*This was so good, I not only had seconds, but also had some for breakfast this morning (only a spoonful, I promise!) Here’s hoping your self-control is better than mine!

Crepes & Lattes

Sunday, Jen and I ventured to La Petite France in the rain. Sitting by the window in a cozy chair sipping lattes and eating crepes felt almost as if we were in France without having to leave West Hartford. Perfect end to the weekend!

I hope you all have a lovely Monday 🙂

A Life Recipe

Although this particular post isn’t necessarily food-related, I believe it still holds value. Earlier this year, I generated a bucket list of places I wanted to explore & certain things I’d like to do before I die. I’ve always possessed a zest for life, but recently started to realize the only moment guaranteed is this one. My BL allows me a “big picture” perspective while keeping my mind on the present. Two of the many, many items were to start a food blog (officially crossed off) and to complete a 2012 Tough Mudder event which I did this month.

On July 15th, my teammates and I traveled to Mt. Snow, VT to take on the Tough Mudder. It was an amazing & challenging 10 mile course up and down the mountain with 20+ obstacles. We started & finished together, with camaraderie and a lot of laughs along the way.

Originally we looked clean

Mission Accomplished 🙂

A year ago I never dreamed of being able to complete a Tough Mudder or any other intense physical challenge. As I crossed the finish line that day, a great sense of accomplishment and feeling of infinite bliss consumed me. With hard work, determination and resilience, there is no obstacle stronger than oneself.

So with this, I challenge you to step out of your comfort zone, follow your heart and chase your dreams. Whether they are big or small, they are yours to own. The saying goes, you only live once, but if you truly live, once is enough.

Carpe Diem….

On The Go: Avocado & Egg White

Lately, more often than not, I find myself trying to find something quick & easy, yet healthy & satisfying as I fly in one door and out the other. I found myself rummaging through my fridge last week to find an avocado about to go bad, a piece of whole wheat naan taking up precious space in my fridge and then it dawned on me while staring at the carton that I hadn’t had egg whites in a few days, so here’s what I whipped up:

Without salsa

With salsa (too good..had to take a bite)

What you’ll need:

1 ripe avocado

1/3 c. egg whites

1/2 piece of whole wheat naan (I like to use Tandoori brand)

salt & pepper, to taste

1 tsp. salsa (optional)

Directions: Place 1/2 piece of whole wheat naan in the toaster oven until warm and crisp (approx. 5 minutes). Mash the avocado and scramble the egg whites. Layer the toppings on the naan and add salsa as desired.

This makes for a great breakfast, lunch or even post-workout snack. Enjoy!

Sensuous Smells From The Oven

Attempting to get my tube out for it’s maiden voyage proved to be quite an epic fail when Mother Nature chose not to cooperate (typical moody female), so Jen and I took advantage of a sub-par day by baking homemade Honey & Apple Challah.

This recipe came from another blogger, so if anyone would like the recipe, contact me and I will send you the link. I also made a few alterations (I chose to sprinkle cinnamon over the apples, I forgot to use salt and I decided to use 50% faster rising active yeast – and oh my gosh, my bread was big monstrous!) For anyone who hasn’t made homemade bread – be sure you have something to keep you occupied while the bread is rising, baking, etc. We watched “Man On A Ledge” – undoubtedly in the top 10 movies I’ve ever seen and I highly recommend it.

But back to baking, this bread not only had an amazing smell from the second I put it in the oven to bake, but tasted just as good. I toasted a slice with a light layer of yogurt-based butter. Thank goodness my self-control kicked in or I would’ve eaten half the loaf.

Here’s some pictures of the Honey & Apple Challah in the making:

The dough has risen!

Keeping the apples tucked in was difficult

The final product 🙂

I now have plenty of challah for this week’s carb-loading before I take on the Tough Mudder this Sunday.

Happy 236th Birthday, America

Happy Independence Day! I hope you all had a great (& tasty) day. Thankfully, the weather cooperated and it was a beautiful day spent by the pool with friends & family. But no holiday is complete without food (and lots of it!) so below is just a sampling of our picnic today. And for those who are heading back to the office tomorrow feeling like tonight is a Sunday, just remember, Friday is only two days away…silver lining 🙂

Lobster

Sliced potatoes, cheese & herbs

Cooking Light’s Blueberry, Peach & Cherry Cobbler

We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.
— Declaration of Independence

Don’t Allow Your Body to Become a “Waist Basket” This Picnic Season

This weekend a few friends and I are headed to Kent Falls State Park to picnic and hike the falls as a pre-Fourth of July celebration. It is easy for picnic food to become un-healthy, so I wanted to make sure I made something that was pleasing to the palate while staying nutritious.

Tonight, while enjoying a glass of wine and a beautiful sunset, I prepared a fresh Quinoa Salad to bring as a side dish. It’s simple, healthy & easy to transport. If you’ve never had it before I’m sure you are probably thinking quin-what?!

Quinoa ( keen-wa) was a staple food for the Inca civilization. The Inca’s often regarded it as the “sacred mother grain”. To this day, quinoa remains iron-rich and an excellent source of fiber while also serving as a protein powerhouse.

Check out the recipe below and I promise to post some pictures of our weekend adventure.

Quinoa Salad

What you’ll need:

• 1 c. quinoa
• 2 c. water
• 2-3 persian cucumbers, chopped (or one large traditional cucumber)
• 3 tomatoes, diced (remove “seed-y” inside)
• 1/2 red onion, chopped
• 1 c. fresh flat parsley, chopped
• 1/4 c. of fresh mint, chopped
• Feta cheese
• Kalamata olives (optional)
• 8 tbs. of olive oil
• 4 tbs. freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Directions:

Boil 1 c. of quinoa in a small saucepan with 2 cups of water. Once it starts to boil, turn the heat to a simmer (lid on) for 15 minutes. While the quinoa is cooking, whisk the olive oil, lemon juice, garlic, salt & pepper together in a small bowl and set aside. Once the quinoa is done cooking, fluff with a fork and let cool. Next, mix in the cucumbers, tomatoes, red onion, olives and herbs with the quinoa. Sprinkle fresh feta cheese over the top and refrigerate. Toss in the dressing before serving and enjoy!

To the left: Jen & I about to launch the float and soak up the sun. Special thanks to Judson for his outstanding photography skills.

Turkey Burgers with a Twist

I know posting twice in one weekend might seem a bit excessive, but tonight’s dinner was absolutely blog-worthy. After a fun afternoon at the Travelers Championship, it was a perfect summer evening for a turkey burger, but I didn’t want the hefty serving of carbs that come along with consuming two slices of bread or a bun. Portobello mushrooms are a good source of potassium and niacin and at about 25 calories per cap, they are a guilt-free, low-cal alternative to carb-loaded bread.

Rinse your mushroom caps and gently scrape out the insides using a fork. These are now ready to be used as your “bun”. Next, add your burger and any toppings your taste buds are yearning for. Add a pinch of salt & freshly ground pepper and you have yourself a nutritious, yet filling summertime meal!

Make it even healthier: Go sans chips and instead, cut up a cucumber or your favorite veggies and add a tablespoon of hummus for dipping.

 

(I added a grilled turkey burger, a slice of avocado, a slice of tomato and organic salsa)

Fun in the Sun

Yesterday, Anna and I were headed to the beach. I wanted to make a refreshing, liquid concoction for everyone to enjoy while burying their toes in the sand. Between kayaking, managing bathing suit liability in the water and fighting to stay on the “fun island” float without being pushed off, it’s easy to become parched. This recipe for Strawberry Basil Lemonade will quench your thirst whether you are sitting poolside or working up a sweat from biking, hiking or even gardening this summer.

 

 

 

 

 

 

 

 

 

 

 

Strawberry-Basil Lemonade

Ingredients:

• 10 lemons, juiced
• 1/2 c. sugar
• 4 c. cold water
• 10 strawberries, hulled
• 8 leaves of basil

Juice the lemons (use those muscles!) and pour into a pitcher. Add sugar & cold water and stir until the sugar has dissolved. Next, add the strawberries & basil. Using an immersion blender, pulse until the lemonade has turned pink and the basil is chopped. Pour over ice and enjoy!

* For all the vodka lovers out there, this drink is even better if you add your favorite vodka!

Summer Saturday’s: The Sweeter Side of Life

On Saturday, my friend Jen and I decided to take advantage of a beautiful morning and go berry picking at Rose’s Berry Farm in South Glastonbury, CT. Between the morning sunshine, spending quality time with a good friend and going home with fresh Raspberries & Strawberries, it was a fabulous way to start the day.

I usually freeze about half of the berries I pick to use in breakfast smoothies. Below is one of my favorite smoothie recipes for a healthy morning boost.

 

Strawberry Banana Protein Smoothie (Single serving):

• 1 frozen banana
• A handful of frozen Strawberries
• 1 cup of non-fat strawberry greek yogurt
• 1/2 scoop of vanilla whey protein powder
• 3 tbs. of granola (I like to use Udi’s Gluten-Free Vanilla Granola)
• Non-fat milk
• Ice (optional)

Place all ingredients in a Magic Bullet (I’m talking about the blender…) and pulse for 5 seconds at a time until desired thickness. The great thing about the Magic Bullet is you can drink your smoothie right from the plastic blending cup or you can pour it in a to-go cup if you need to get out the door. Plus, easy clean up!