If you’ve been paying attention even a little bit to the trends in nutrition, you know that it’s down with sugar, thumbs up to fat. Two books that are garnering a lot of attention are “Grain Brain” and “Wheat Belly”, both saying that fats (even saturated fats like butter) should be critical part of every meal. I’m down with olive oil on my bread and in my pasta, but in a cookie? I was dubious, at best.
Certain events call for a coffee cake. Like when you haven’t had coffee cake in forever and you want to eat some coffee cake. Cake that’s socially acceptable to be eaten with your breakfast coffee is A-okay with me. I asked my daughter if she wanted a bite of coffee cake and she said “no”. I then immediately followed up by asking if she wanted a bite of cake. She said “yes”. You see, it’s really the same thing.
So, I ate a fair amount of Splenda during my first pregnancy – mostly in the form of Crystal Light which I was obsessed with. My daughter can be a bit of a spaz, like most two year olds, and sometimes I think back to that Splenda. I know this is probably ridiculous. Anyway – in this pregnancy I’ve been paying better attention to my diet and, whenever possible, eating whole foods. Sounds simple – it’s not.
I have a problem with toffee – I can’t be around it. This time I tried to use the mouthwash trick before I started baking (Listerine mouth makes you not want to eat yummy things because you won’t taste them anyways). Guess what? Mint and toffee pair quite well.
Fava is a fun word to say, and when I saw fava beans already shelled, parboiled and frozen in a bag at Trader Joes, I got excited to try them out. Like any bean, the Fava is high in protein, fiber, and tons of nutrients (provides you with 100% of your folate for the day – great for women in general but especially women who are pregnant or thinking of getting pregnant). What better way to try something new then to cook it into delicious, cheesy, creamy risotto?
I’m part of a Bible study at my church, and each week a different group brings breakfast. There are lots of mini muffins and bagels, and usually some yogurt, fruit and granola. The granola is almost always from a bag or box. It’s mostly oats baked with sugar so they stick together in clumps. I’m not judging – just suggesting an alternative. This granola is full of recognizable ingredients, and the reason I can tout it as high protein is that I did research and only used the nuts and seeds with the highest protein content.
I love cornmeal pancakes because they taste like cornbread and anything that tastes like cornbread is okay in my book. Tessa called these “cookies” and ate two, drizzled with honey, in about seven seconds.
Every person falls into one of two categories – a cook or a baker. Cooks are more flexible, creative, and probably late more often. Bakers are type A, precise, timely, and maybe perfectionistic. I know I’m a baker because sometimes when the world spins and feels out of control, I like to bake and follow a great recipe – ensuring me beautiful (and beautifully consistent) results.
You’ll find there’s not a ton of meat on this site. It’s not my forte. I’ll attempt any baked good but I lack confidence with meat; cooking it well seems to involve a sixth sense for temperature, braising liquids, and “when it’s done”. What’s strange about this is that I taught a meat unit with my high schoolers!
We made a recipe very similar to this back in my high school kitchens – you could find it on this site but as I scanned the ingredients as written, I knew it needed some cleaning up. I swapped the white for brown rice, switched the method to be more “hands off”, and doubled the amount. This makes a great change-up dinner idea, and though it’s low on meat, I guarantee if you put a steaming bowl of anything topped generously with grated cheese and bacon in front of your meat-lovers, everything will be fine.
I don’t generally have candy in the house, but Ghirardelli bittersweet chips suffice just fine and are a pantry staple. My husband and daughter are also big fans and to be honest, I think in moderation dark chocolate is an important party of a healthy diet. Key word there is moderation; not gonna lie, moderating intake of this “healthy” snack has been a problem.
This is a recipe I’d first done in the classroom with my high school students; quick enough to still do some notes/take a quiz, and the way I figured a much more practical lesson for their immediate future than an Alfredo sauce or some such. Since then this has become a lunch/snack/light dinner option that I make for the fam all the time.
Food is love. When something major happens in a person’s life, the BEST thing you can do for them is to cook them a meal. It says, “I’m here for you, I’m thinking about you, and I know that sitting in your house talking about it might not be the best thing right now – here’s dinner”. This dish is easy, universally pleasing, and the perfect give away meal. Every time I’ve brought it to someone’s house they thank me for the healthy option; who would have thought that lasagna and baked ziti could become boring so quickly?
Today at lunch I had an egg, toast, and a whole bunch of asparagus. As a natural diuretic I could just picture the asparagus doing it’s work – any puffy pregnancy bloat just disappearing magically. Then, during naptime, I realized I could really go for some chewy brown sugar cookies. So I made them. And ate them. Was it worth it? Definitely yes, if only I’d restrained myself to one or two.
More of an idea than a recipe, these eggs would make a great snack for you and your kids. They take no time to make, can be made ahead, and are pretty enough for a party appetizer.
REALLY excited to share this soup with you. First off, any pureed soup seems fancy to me, and with my butternut squash aversion still in full swing I was anxious to try broccoli. Most broccoli soups are crammed with so much cream and cheddar cheese that any semblance of health goes out the window. Not the case here; you can eat this with a clear conscious as it’s simply bursting with health (and low in calories, to boot).
I’ve really grown to dislike “stuff”. I hate clutter and though my house isn’t always clean, it’s usually “picked up” pretty well. I live in a small space so it doesn’t take much to look like a disaster zone. The single category of “stuff” I hoard, however, is recipes. I’ve had this pie in my kitchen basket for a year now, but it was certainly worth the clutter (and the effort). This pie is AWESOME.
For me, there’s nothing quite like warm, homemade bread. Every year my mom makes “Easter Bread” which is actually a raisin studded challah. She hands them out like breath mints to family and friends and our little loaf doesn’t last a day – toasted and spread with butter it’s achingly wonderful. Now, this isn’t her recipe (sorry, Mom) because I read this one and amazingly had every ingredient on hand. Easy, quicker than others I’ve seen, and more fun than other breads because you get to BRAID it!
The other day I went right to the grocery store from the gym and forgot to pack a snack (I’m like Chrissy in Now and Then – I need to eat every two hours). I saw that the Luna Protein bars were a dollar a pop and honestly I think I tore the wrapper ope and devoured it before I got my daughter situated in the front of the cart. I was crazed. But they’re so good! They’re like candy! Challenge – I shopped for the ingredients I didn’t have on hand and made the bars that afternoon.