Being partially of middle eastern decent you would think I grew up on hummus. Unfortunately, I did not meet hummus till I was 22 years old. I will spend the rest of my life making up for its 22 year absence.
I’m going to assume that it was never present in my home due to the regional differences in my heritage. Or it may have been considered hippy food. My parents were and are far from being hippies. How I ended up with a hippy soul I am not sure.
Anyhoo.
Fortunately, not only has it become a mainstream staple, but it is even easier to make. Ingredients like tahini paste are no longer only sold at health food stores. Olive oil, is present in most homes, and lemon trees seem to be gracing more properties than ever.
This healthy comfort food is also chocked full of health benefits. Fiber, protein, and healthy fats make it a great way to snack. I love dipping assorted vegetables in the creamy goodness.
Did you know chickpeas can help maintain your blood sugar? They can also help prevent cholesterol from sticking to the walls of your blood vessels.
Apart from all of the omega 3’s and myriad of good for you reasons, hummus is super easy and fast to make. Seven minutes may be an exaggeration in time it takes to make it.
For all of my lent practicing friends, hummus is a great alternative to meat on Fridays. I suggest slathering some hummus inside a whole wheat pita, then stuffing it with roasted mushrooms, bell peppers, and zucchini.
Rinse the chickpeas in a mesh strainer with cold water. Set aside to drain. Then pat dry.
Put all the ingredients in a food processor, minus the water and paprika. Process till combined.
Scrape down the sides with a rubber spatula then add the water. Process again till smooth.
Serve in a bowl and sprinkle with paprika. Traditionally olive oil is drizzled over the hummus to serve. I do not because I do not want the added calories.
Can be refrigerated up to a week in an air tight container.
Well it finally happened, winter has graced us Californians with her presence. I was enjoying our overly extended fall/summer. But, it was truly time for our state to be blanketed with precipitation and a temperature drop.
We are always in a state of drought, but this year has reached an all time high. The perfect weather party needed to end. The rest of the country can stop cursing at us now. Or maybe not. This is what our weather forecast looks like through the next week.
For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain. I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.
What does organization have to do with the weather? You don’t really think Californians go out in this do you? We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.
Until then I will organize everything I can. For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera. Her tips and tricks will give my tornado of organization exactly the umph that it needs.
I always look forward to this short window of winter. I love making comforting soups and warming chili. Actually, I love making chili all year long. It just tastes better when it the temp goes below 60 degrees.
Chili is food that has many different personalities. Like snow flakes not one is the same. Some people like chili with beans, some like it only ‘con carne’. Some add ingredients that should never be in chili, like pumpkin.
I personally prefer mine con carne or with a very small amount of black beans. Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above. Oops. Pretend they are there.
Now that I have cleared that up, let’s move onto an enticing description of the dish. This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.
The main ingredients are lean proteins; ground turkey, and ground pork. The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.
There is even a secret ingredient. Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody. The chocolate melts into the dish intensifying the flavor of the chili. The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes. You won’t be able to tell it’s there, but I insist on you adding it. It adds a layer of yum you will regret leaving out.
If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.
The chili is perfect ladled into a bowl, or over an egg white omelet. The options are endless. Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots. It freezes well. Enjoy!
I would like to welcome visitors from Giftie Etcetera. If you like what you see please subscribe so you can receive new recipes as I post them. Thanks for stopping by!
Heat olive oil in a large dutch oven. Brown the meat, then add the onions, garlic, salt and black pepper. Transfer the meat to a large crock pot. Stir in the remainder of the ingredients, except chocolate.
Cook on low for 5 – 6 hours. During the last 30 minutes, stir in chocolate and beans until melted.
Stove Top Instructions
In a large dutch oven heat the olive oil. Brown the meat, then stir in the onions, garlic, salt and pepper. Cook till onions are soft and translucent, stirring occasionally.
Add in the water and scrape any bits off the bottom of the pan. Add in the rest of the ingredients, except beans, stir to combine.
Bring to a boil, then lower to a simmer. Simmer on low with lid on for 30 minutes. Stir occasionally to prevent burning.
Add in beans, stir and simmer for another 10 minutes. Remove from heat.
Serve with your favorite toppings. ex: diced onions, reduced fat cheese, or greek yogurt.
If you were on a desert Island what one food would you bring? A sane person would most likely bring something that they can grow. They might even bring something that can continually reproduce like chickens.
Not me. If I was stuck on a desert Island, I would bring chocolate. More specifically dark chocolate.
Since I was little I have craved the midnight colored confection. As I have grown into adulthood my love for the treat has increased. It’s not my fault though. The addiction runs in my family. Here are 3 cases that prove my theory.
Case #1: After my grandmother passed away, the tough job of cleaning out the house had to be done. Hidden all over the house we found loads of chocolate. I’m pretty sure it was even in the bathroom and laundry room. Buried treasure everywhere.
Case #2: Starting at a young age my aunt would find chocolate and ice cream containers under my cousin’s bed. She has since learned to hide her addiction better. She now has learned to lock herself in the bathroom, consume said treat and dispose of the wrappers in the outside trash. Her 3-year-old daughter caught her once, but she bribed her with chocolate not to tell.
Case #3: I have passed on this gene to both of my boys. The biggest addict is my oldest mini me. He won’t even glance at a dessert unless it is entirely composed of chocolate. He’s seven people. I’m sure the amount of chocolate I consumed while pregnant has nothing to do with this. It’s the genes.
Now that I have proved my point I’ll move on.
Valentines Day is just around the corner. Over the past couple years we have celebrated as a family rather than just the husband and I. We love celebrating our love for our family.
I cover the dining room table with a shiny red table-cloth, and set it with my fine china and crystal glasses. We dim the lights, light a few candles and indulge in a meal saved for this day. The last two years the menu consisted of lobster tails (bought on sale of course), wedge salads and a nice steak.
Since V-day is synonymous with chocolate, we always finish off our evening devouring it any way we can. Last year we scoured the pantry and fridge for items to dip in chocolate. The short list of items include: bacon, strawberries, raspberries, pretzels, and pistachios.
This year I opted for a gluten-free, healthier, decadent chocolate dessert. After many attempts at a perfect flour-less chocolate cake, this dark temptress was born.
The cake contains zero butter and zero flour (gluten). Coconut oil and coconut milk have taken the place of the butter fat. Bob’s Red MillARROWROOT STARCH has taken the place of flour, making sure that it doesn’t fall apart. These three super foods create a smooth fudge like texture.
What exactly is arrowroot? The easily digested root based powder is used in place of cornstarch. The flavorless thickening agent is low in calories and doesn’t cloud your finished product. Instead it adds a beautiful sheen. Arrow Root is being used more and more in Gluten-free and Paleo cooking.
If you are gluten-free, follow a Paleo Diet, low-carb diet, have celiac, or just like to eat clean lower calorie versions of your favorites, this luscious chocolate dessert is for you.
Line the bottom of a 9 inch spring form pan with parchment paper, cut to fit. Cut another piece of parchment the exact same size and set aside. Lightly grease the sides of the pan with coconut oil. Cover the bottom outside of the pan with enough foil to prevent water from seeping into the pan.
Break apart the chocolate and place in food processor. Process until crumbly. Add in the sugar, salt and the arrowroot. Process for 30 more seconds.
In a small saucepan melt the oil and coconut milk with the coffee and vanilla. Heat till it just starts to simmer. Remove from heat. With the food processor on, pour carefully into the chocolate mixture. Be careful not to burn yourself! Process till a pudding like consistency is reached, about 1 minute.
Pour into prepared pan. Tap pan on the counter to level, or use off set spatula.
Cover the mixture with the second piece of parchment paper. Place the spring form pan inside of another larger pan. Pour enough boiling water into the second pan, so that it reaches halfway up the side of the spring form pan to create a water bath. Place the pans in the oven. Bake for 45 minutes.
Remove from oven. Allow to cool completely, and remove parchment paper before serving.
Refrigerate any leftovers up to a week. Can be frozen up to 3 months. Defrost in fridge over night before eating.
Questions about this recipe? Please post a comment below, or email me at decadentlyfit@yahoo.com
In four days Americans will gather to watch the Seahawks and Broncos battle for the coveted Lombardi Trophy and declare themselves World Champions.
For us non-NFL lovers, thankfully Superbowl parties are not just about watching the game. It’s an excuse to hang out with friends and of course eat. Next to Thanksgiving, Super Bowl Sunday is the second highest eating day. On average, 1,200 calories and 50 grams of fat are consumed by fans of pig skin chasing.
Domino’s Pizza has reported they deliver 11 million pizzas on game day.
11 million pounds of chips are consumed, 4 million pounds of pretzels, and 51.7 million cases of beer will be purchased for the day.
Among the more popular, traditional foods are hot wings. More than 1.23 billion wings and drumettes will devoured by cheering fans this Sunday. A successful Superbowl party must have these among the smorgasbord.
As much as I love a spicy, sauced covered wing, I cringe at the nutritional facts. In only five Hooter’s wings, there is 866 calories, 63g of fat, and 25g of carbs. Lord help us. You would have to run 95 minutes, maintaining a 10 minute mile pace the entire time to burn those calories. Not even in moderation would these be beneficial to your waist line.
In my super skinny version of the North American favorite, there is only 172 calories, 7.8g of fat, and 6.1g of carbs for the same serving. A huge savings in your calorie bank.
How did I reduce the calories that dramatically? I removed the fatty skin and I baked them. There is zero butter in the sauce. Instead I replaced it with Melt rich and creamy spread. Melt contains only good fats, like virgin coconut oil, and ghee.
This spicy, sweet, hip friendly version of wings would be a great addition to any Superbowl party. Even if your team loses at least you will have won bragging rights to the best tasting, healthiest dish of the day. You also won’t have remorse for what you ate.
What ever team you are rooting for I hope you have a fun, safe, calorie friendly day! Go Trojans!
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Strawberry Hot Wings
Serves 6 – 3 wings each
30 chicken wings/drumettes, skin removed (half of each)
salt, pepper & chili powder to season
2 garlic cloves, minced
2 flats of strawberries, you need 1 1/2 cups of pureed strawberries
1/2 teaspoon white pepper
1/2 teaspoon worcestershire sauce
4 tablespoons Melt buttery spread
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon mustard
1/2 teaspoon apple cider vinegar
1 tablespoon honey
1/2 tablespoon tabasco (more or less to your desired heat level)
Organic Canola oil in a Misto sprayer (preferred) or store bought non-stick version
green onions, diced (optional for garnish)
Preheat oven to 425 degrees.
Rinse and dry the chicken completely. Sprinkle each side of the wing with a small amount of salt, pepper and chili powder. Set chicken on a wire rack that is resting on a cookie sheet, lined with parchment paper. Spray each piece of chicken lightly on both sides with canola. Bake for 35 – 45 minutes or until the chicken is cooked through and crispy.
When chicken is done remove from oven and baste both sides with sauce. Return back to oven for 1 minute. Remove from oven and baste one more time. Serve hot. Garnish with green onions.
Sauce
Melt the buttery spread in a medium sauce pan over medium low heat. Add in the strawberry puree, garlic powder, garlic, pepper, worcestershire, onion powder, honey, tabasco, mustard, and vinegar. Bring to a simmer. Reduce by half. Remove from heat.
I am sure if you have a Pinterest account you have at least heard of the cauliflower pizza. You may have even attempted to make one. The consensus seems to be that most fall apart, and are just o.k.
Just o.k. doesn’t cut it on Decadently Fit. Just o.k. won’t have you telling your friends about it. Just o.k. keeps healthy food in the “I’ll eat it, but I don’t really like it”, realm. So not o.k.
After researching the good, bad, and hideous recipes, I came up with this bad boy.
I figured out that one of the most important factors in making the crust is removing as much liquid as you can. When you think you have removed it all, use your brute strength and remove more. Leftover moisture will be the down fall of an otherwise successful *fake-out meal.
*fake-out meal – a mother/father’s attempt at making their family think what they are eating is not a healthy, sub par version of their favorite food.
One more tip, make the cauliflower ‘dough’ as smooth as possible when processing. I left mine the consistency of cauliflower rice, and my 7-year-old gourmand asked if there was rice in the crust. Albeit, he devoured his piece in record time.
Have fun with this recipe. As you can tell by the horrible picture taken on my iPhone (above), I made one half for the adults and one half for the kids. You can add any combination of toppings that fit the tastes of your home.
I would love to see your combinations. Feel free to post a picture of your version on our Facebook wall.
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Cauliflower Pizza
Serves 4
Ingredients
1 head of cauliflower, stem removed
1 garlic clove minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon white pepper
4 oz. goat cheese
1/4 cup grated parmesan
1 egg, beaten
1 teaspoon baking powder
1 jar organic pizza sauce
12 oz. bag Trader Joe’s Lite Mozzarella (I used maybe 2/3 of the bag for the entire pizza)
In two batches pulse the cauliflower pieces till as smooth as possible, adding a little bit of water if needed.
In a microwave safe dish combine the cauliflower puree, garlic, basil, oregano and salt. Microwave for 5 minutes on high. Let sit with the lid on for 20 minutes. Remove the lid and let cool.
When cool enough to touch place mixture in a kitchen towel and ring out as much liquid as possible.
Pre-heat oven to 450 degrees.
Combine cauliflower mixture with remainder of ingredients. Form into a ball.
Coat a large pizza stone with a thin layer of coconut oil or ghee. Place the cauliflower ball in the middle of pizza stone. Work the dough out to the edges forming a circle, making sure the dough is not too thin. Thicker is better.
Bake the dough without toppings for 10 -15 minutes, or until the edges start turning golden brown. This is a very important step. Do not under-bake.
Remove from oven. Add your favorite pizza sauce, and toppings of your choice. Cover in Trader Joe’s Lite Shredded Mozzarella Cheese. Bake another **5 – 10 minutes. Remove when the cheese is golden and bubbly.
**(all ovens bake at different times, please watch your pizza to keep from burning)
Every year I plant a summer garden in my backyard. I use a 4 X 8 raised planter bed and fence out the animals (bunnies & squirrels) with chicken wire.
I spend a good amount of time planting each plant carefully. Making sure each has a symbiotic plant to fight off disease and pests. When everything is planted, I watch those babies like a hawk. I go out everyday and make sure they have enough water, sun, and aren’t being invaded by insects. In a nutshell, I love gardening.
Unfortunately, this year, I have not been able to plant one. We tore up our back yard last December. Now, very slowly it is being put back together. Slow, like dripping molasses.
I miss the tomatoes right off the vine. I miss the wafting smell of the basil as I approach the planter bed. Most of all, I miss being able to harvest the vegetables of my labor.
I really shouldn’t complain though, I have an ever better substitute for my garden. My neighbors L & L have the best home garden I have ever seen. No exaggeration. Rows of high tomato plants, zucchini, cucumber, apples, avocado, grapefruit, oranges, lemons and peaches.
L is very good at what he does. He had special soil, called sandy loam, trucked in just for his garden. Whether it be the soil or his green thumb, the quality and the quantity he produces far exceed what my little 4 X 8 bed could.
L & L zucchini & eggs
That being said, I have been able to survive the summer with the fruits of his labor. Once a week I receive a surprise delivery on my door step. Sometimes that even includes eggs. We are very spoiled by them.
Recently Mrs. L had surgery that limited her mobility. Mr. L was going to have to take care of the Mrs. and her live in mother on a daily basis. Upon hearing this, I immediately offered to make them dinners. It was least I could do for all they have done for us. Not only have they been generous with their crops, but also a myriad of other things. We are blessed to live next door to them.
It just so happened that the day before I was to begin working on their meals, L dropped off one of his infamous bags of produce. It had all the usual suspects, including a few gorgeous zucchinis.
There are so many ways to prepare zucchini, but one of my absolute favorites is a zucchini lasagna. A zucchini lasagna replaces the pasta sheets with zucchini. Lowering the carb count and increasing the nutrients.
In my recipe, I make two sauces, a marinara and bechamel. Marinara is a fancy name for tomato sauce. Bechamel is a fancy name for cheese sauce. I make my bechamel lower in fat and carbs by using chicken broth instead of milk, Melt, instead of butter. The two sauces intertwine in each bite, creating a tomato cream sauce.
The sauces are layered between the zucchini ‘noodles’. It is up to the chef whether to add ground turkey, pork, or sausage. The sauces are bold enough to stand with the zucchini alone, for a vegetarian version.
This lasagna can be baked and served immediately or it can be covered tightly with plastic wrap and foil, then frozen for up to 3 months. Either way, it’s worth the work. You won’t be disappointed I promise.
It’s a dish that feels indulgent, yet is much healthier than eating a traditional lasagna. According to L & L it was a great use of their zucchini, and helped Mrs. L get on the road to recovery.
Recipe
3 – 4 large zucchini, sliced on a mandoline ( <— click for the same one I use)
sea salt
16 oz. mozzarella low moisture, part skim or any cheese blend (I used a pizza blend)
1 lb. ground turkey, pork or turkey sausage, cooked and any fat drained
Marinara
2 tablespoons olive oil
1 28 oz can organic diced tomatoes
1/2 brown onion, diced
2 garlic cloves, minced
1 small carrot, diced
2 teaspoons dried basil
sea salt and pepper to taste
Place zucchini slices on a paper towel and sprinkle lightly with sea salt. Let sit for an hour. Blot dry, turn over and repeat step on other side. This will pull excess moisture out of the zucchini, so your lasagna won’t be soupy.
Heat the olive oil in a large pot. Add the carrots and basil, saute for 2 – 3 minutes. Add in the onions and saute till translucent. Add in the garlic and saute for 1 minute, constantly stirring so it doesn’t burn. Stir in the tomatoes, and de-glaze the pan (scrape the brown bits off the bottom of the pan). Simmer for 20 minutes on low, stirring every 3 minutes or so to avoid burning the sauce. Using a stick blender, blend the sauce partially. I like mine to still have some chunks. Season with salt and pepper. Set aside. (Whatever you have left after making the lasagne can be frozen).
Bechamel (not traditional)
4 tablespoons Melt butter (smart balance or ghee)
4 tablespoons whole wheat flour
2 1/2 cups low sodium organic chicken broth
1/2 cup shaved Parmesan
1/2 teaspoon white pepper
Melt the ‘butter’ over medium heat. Whisk in the flour, stirring constantly for 3 – 5 minutes or until the mixture smells like popcorn. Constantly whisking, slowly stir in the chicken broth. Continue to whisk till the mixture is fully incorporated. Lower the heat to low. Stir in cheese and pepper. Take off heat.
To Assemble Lasagna
1. Ladle a thin layer of marinara on the bottom of a 9X13 pan.
2. Layer zucchini noodles on top of the marinara, overlapping slightly.
3. Ladle 1/2 of the bechamel on top of the zucchini.
4. If you have a meat layer, add it on top of the bechamel.
5. Layer 1/3 of the cheese on top of the meat.
6. Ladle the remaining 1/2 of the marinara on top of the cheese.
7. Repeat steps 2 – 6 one more time.
8. The last layer should be the remaining cheese.
9. Bake for 20 – 30 minutes or until bubbling and golden brown.
I love summer time. I love spending more time with my children. I love the late nights swimming. I love going to BBQs. BBQs are a great excuse to hang out with friends, and for the kid’s to run rampant. It’s a chance for everyone to get adventurous making a new dish they saw on Pinterest.
Unfortunately, most of us (even me) use it as an excuse to over indulge. That would be fine if a BBQ happened maybe once a month. Let’s be honest, most us attend a BBQ of some sort during the summer once a week. Over indulging that much can lead to excess pounds no one wants during bathing suit season.
Don’t get me wrong, I’m not saying you can’t try your friend’s amazing dishes. I think you should, just watch your portion size and don’t go back for seconds. This nifty chart shows what the correct portion size for each person.
I recently brought this vibrant Broccoli Slaw Salad to a BBQ. Tons of nutritious veggies are incorporated into the salad, including sweet sun-dried tomatoes. Sun flower seeds and red onions give the dish a nice crunch, while the vinegar and pesto liven up your taste buds.
If your goal is to feed a ton of people, while going easy on the wallet, swap out the broccoli for shredded cabbage. If you don’t like sunflower seeds, use pumpkin seeds. Either way, the salad delivers a huge punch of flavor without compromising your waist line.
Recipe For Broccoli Slaw Salad
12 oz broccoli florets, raw, separated into bite size pieces
12 oz. broccoli slaw (refrigerated in produce section)
3 oz. sun-dried tomatoes, chopped (not in oil)
1/4 cup sunflower seeds
1/2 cup red onion, diced
3/4 cup prepared pesto sauce
1/2 cup, plus 2 tablespoons olive oil mayo
1/2 cup apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Whisk together mayo, pesto, vinegar, salt and pepper into a small bowl.
Combine the rest of the ingredients with the pesto mixture and chill for 2 hours. Serve cold.
Below I have posted some of my blogger friend’s recipes that they brought to our virtual 4th of July BBQ. I recently met them at Camp Blogaway (a conference for bloggers). They are a group of amazing ladies with incredible talent and wonderful personalities. We joke that there must have been some roommate god that placed us together. The match was just too perfect. On the first night we laughed and chatted till we realized how loud we were being. Oops.
I’m hoping to see them in person in the near future, hopefully at a BBQ where they bring these dishes. Until then, here is our virtual version.
This is Jillian’s contribution, from Food Folks and Fun, to our space age BBQ. She is a sweet military mommy and wife who recently moved to San Diego County. She currently has a little girl and is expecting a little boy. Her blog is full of wonderful recipes, vibrant pictures to match, great printables and wonderful crafts. Pin worthy, great posts, that you should check out today!
Jillian’s interpretation of the French classic: smooth custard in a flaky tart shell with a crackling burnt-sugar topping. Serve with fresh, seasonal berries.
Here is Barbara’s contribution from Barbara Cooks. Another room-mate from Camp Blogaway, and one of the first people I met at camp. If her sparkling blue eyes don’t capture your attention, her beautiful smile will. A newlywed from San Diego County, Babara approaches food with a healthy spin. Her food is fun and inventive. Right up my alley! Check it out!
Barbara has taken the bold flavor of coffee and barbecued it! Served with a sweet and savory blueberry sauce, this will be a hit at your next backyard barbecue.
Angela writes the blog Aloha: Yinz Mangia. She is an Italian girl who uprooted her life in Pittsburgh, to live in Hawaii. That should completely demystify the name of her blog. Not only is her blog name fun, so is the author. She is currently planning a wedding to fiance Bryce, while working on the Battleship Missouri. She has an amazing sense of humor, and her love of food is apparent in every post. Warning: Reading her blog will make you very jealous of her amazing Hawaiian life. That being said, check out her blog as quickly as possible!
Angela adds unconventional ingredients like blue cheese and apples to a conventional potato salad. An explosion of flavor is bound to ignite your 4th of July BBQ with this dish!
I hope you bring our dishes to your next BBQ. Happy 4th of July!
A BIG thank you to all the service men and women, past and present that make our country what it is!
I am blessed to have grown up with so many cultures being present in my home. My father is half Assyrian and half Norwegian. My mother is mostly German, English and Irish. That makes me a certified mut.
Two of the five heritages, Assyrian and German, were introduced to me and celebrated through food. Poor me, right. Now as a mom, I am introducing these cultures to my kids, and my husband is introducing their Mexican and Irish side to them through food. Their palates are culturally diversified.
My Assyrian grandparents lived 7 hours away from me in Turlock, California. I despised that car trip, but loved the prize at the end of it, grandparents and delicious food.
After the hugs and kisses were given out I always ventured to the kitchen to see what my grandma Helen had started for whatever meal came next. There were two things about Grandma Helen that were constant. She loved her chocolate (hid it all over the house) and she was always in the kitchen making something. I can say with certainty that I have adopted those traits, and carry them on proudly. Miss you grandma.
Their home was always filled with the smell of middle eastern spices, pickles and olives were served at every meal. Because they held tight onto the notion that their traditions should be passed onto my generation, I grew up eating what they did. Lamb dulma, baked long grain rice (riza), meat stews, shish-kebabs, and Cadeh were staples in their home during any celebration. Jajic, was a dip/spread that was served on occasion, and devoured quickly. If we were lucky, my grandma would save some in another container to spread on toast in the morning. I loved that morning treat.
Jajic is simple; cottage cheese, cream cheese, fresh dill, fresh cilantro, and green onions. You can buy the full fat versions of the cheese or save the calories by purchasing the reduced fat versions. This is one instance where extra ingredients are not added to compensate for the lack of fat, but always read the labels to double-check.
I’ve talked about how great this dip is, but I haven’t even told you about the all the amazing health benefits. The fresh dill protects against free radicals and carcinogens, is an antibacterial, and helps prevent bone loss. Cilantro controls blood sugar, free radicals, and cholesterol. The dairy adds tons of protein, to keep you fuller longer and build muscles.
Spread it on whole wheat toast, lavasha, dip celery or other veggies in, or use a multi-grain cracker as a vessel to get this protein packed dip tantalizing your taste buds. Whatever means you choose, make a lot. You have to have some left for the morning. It’s tradition, and you can’t go breaking tradition.
Recipe
2 lb. container of cottage cheese ( I use 1%)
1 8 oz. container of cream cheese, room temperature
1/2 cup fresh dill, chopped finely
1/4 cup green onions, chopped finely
1/2 cup cilantro, chopped finely
a pinch of sea salt and white pepper to taste
Mix all of the ingredients together. Chill for 4 hours.
One of my favorite dishes growing up was made only for special occasions. Usually at Christmas, Thanksgiving and Easter. To do this day, I love cheesy potatoes. It consists of shredded potatoes covered in a sour cream, cream of chicken, and cheese mixture. I’m pretty sure most families have a version of this. So you most likely know how delicious it is, and how unhealthy it is.
Tonight I accidentally made this dish healthy. It was a happy accident leading to me rushing to my computer to blog about it.
For the first time, in who knows when, I was on my own for dinner. It was one of those nights where I really did not want to make dinner, especially not for one person. Then, out of the blue I was inspired by the spaghetti squash I bought yesterday. No one in my family likes spaghetti squash but me. Weirdos. So this was the perfect opportunity for me to make whatever I wanted. I was in uncharted territory. I had carte blance on this dish.
I started pulling ingredients out of the fridge in a feverish pace. Goat cheese went flying onto the counter. Then turkey bacon followed in its path. I found a portion of a red onion and then went to town slicing and dicing. In the end I wound up with a casserole/bake.
While my experiment in solo cooking was bubbling and browning, I watched an entire t.v. show without being interrupted. Those with children can attest to how wonderful that 30 minutes was. No complaining about what I was watching, no asking me for anything, just the commentary of Joel McHale on the Soup. Ahhhhhh. I was so relaxed I almost fell asleep.
When it was time to try my new creation I jumped off the couch feeling refreshed, and pulled it out of the oven. I was really excited to try my dish. I cut a giant square all for myself. Grabbed a fork, plopped back on the couch and devoured my entire plate in a matter of minutes. Oh my goodness! Then I went back for more. I then licked my plate clean, since no one was here to witness it.
It tasted very similar to the cheesy potatoes I grew up on, with a fraction of the fat and zero carbs. If you have never tried spaghetti sqaush, this dish would be a great place to start. I have a feeling my husband and boys would approve too. I can’t wait for them to come home and try it.
Recipe
1 small spaghetti squash
4 pieces of turkey bacon, diced
1/4 of a red onion, diced
2 garlic cloves, minced
1 oz. goat cheese, crumbled
2 tablespoons cheddar cheese
1 egg
1/4 c. unsweetened almond milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 – 1 teaspoon tabasco (depending on how much spice you like)
2 tablespoons grated parmesean
Preheat the oven to 375 degrees.
Spray a 8×8 baking dish with olive oil.
Cut the spaghetti squash in half lengthwise. Place face down on a microwave safe plate with a small amount of water, cover with plastic wrap and cook for 8 minutes on high. (An alternative to a microwave would be place face down on a cookie sheet and bake for 40 – 90 minutes depending on the size). When spaghetti squash is cool enough to handle, take a fork and scrape out the strands of squash. Set aside.
Saute the bacon over medium high heat for 3-4 minutes. Add the red onion in and saute another 3- 4 minutes. Add in the garlic, saute for 1 minute. Remove from heat and mix in the spaghetti squash.
Whisk together the egg, cheeses, milk, salt and pepper, and tabasco. Add the milk mixture to the spaghetti squash and mix thoroughly. Pour into baking dish and evenly sprinkle the parmesan over the squash. Bake for 30 minutes, turning half way through, to bake evenly. Serve hot. Enjoy!
Servings: 8 • Size: 1/8 of casserole
Calories: 154 • Fat: 11g • Carb: 13 g • Fiber: 1 g • Protein: 5g •
Sugar: 0.3 g
Sodium: 790mg • Cholest: 57 mg
Last week I was flying solo in the parenting department. I’ve lectured you before on the importance of prepping meals or ingredients ahead of time. This time I figured I should practice what I preach. In the past I’ve been really bad about not eating breakfast at all when don’t have my partner in crime to help assist with the morning craziness. But, I feel like a hypocrite, so I decided to break that cycle. This breakfast dish is an easy go to, quick breakfast for those busy mornings.
I came across these little babies on pinterest. I have now made them twice and have tweaked the recipe to my liking. They are so delicious, healthy and easy. They reheat well, and give me a much needed protein boost in the morning. I ate them with half of a whole wheat english muffin topped with smart balance butter, and half a grape fruit. The meal was perfectly balanced with carbs and protein. Leaving me satiated till my mid morning snack.
They may look fancy but they are super simple. They would even make a great addition to a weekend brunch. Make them, you won’t be sorry!
1 lb Turkey Bacon
1 dozen eggs (preferably organic)
2 tablespoons green onions, or chives, minced
about a 1/2 cup of shredded cheddar cheese
Salt & Pepper to taste
Pre heat oven to 350 degrees. Line each cup of a muffin tin with foil (or you will never make this again). Make sure the foil is higher than the cup. Make a circle with the bacon and drop it in each muffin cup, it will overlap itself. Crack each egg into the bacon circle. Sprinkle salt and pepper onto each egg cup. Bake for 25 – 30 minutes, or until the white is set. Sprinkle with 1 teaspoon of cheese. Sprinkle each cup with green onions. Enjoy hot! (Of course I enjoyed mine with a generous amount of tabasco. Hey! It boosts your metabolism!).
Being partially of middle eastern decent you would think I grew up on hummus. Unfortunately, I did not meet hummus till I was 22 years old. I will spend the rest of my life making up for its 22 year absence.
has taken the place of flour, making sure that it doesn’t fall apart. These three super foods create a smooth fudge like texture.
( <— click for the same one I use)
