Fresh Food Perspectives

{Recipe Redux} Holiday (& Healthy) Spinach Artichoke Dip

 This creamy and flavorful dip is perfect for your holiday gathering or any time of year because it's good for you too!

As a dietitian, when it comes to special foods my family enjoys at the holidays, it seems most people think all I want is salad or broccoli. Oh contraire! While I do enjoy all things green, I, like you, also love all the food of the holidays.

The holidays bring back so many fond food memories for me. I'm actually pretty thankful that home cooked food is a part of so many great experiences I had as a child. My mom and I made either Christmas cookies or gingerbread houses every year and I really treasure these memories. It's so fun to watch her now passing these traditions on to the Grands.

Among the many things I also remember are always having shrimp cocktail on Christmas Eve, a delicious sweet bread on Christmas morning, and an amazing carrot cake for Jesus' birthday cake. 

While our family still continues to make many of these foods, some traditions have changed. As my brother and I got older, our family started enjoying eating out for Christmas Eve dinner. In Ft. Lauderdale, one of our family's favorite restaurants for Christmas Eve dinner is Houston's and they have the most amazing spinach and artichoke dip. It's a must-get appetizer for us. Now, when I think about getting all together as a family for a special holiday meal out, I immediately think of the many wonderful meals we shared at Houston's that started off with spinach and artichoke dip.

Nowadays, going out to eat together at the holidays is a lot trickier because our family has grown from 4 people to 10 (with 4 of those members being 4 or younger). So when the challenge for The Recipe Redux this month was to share a recipe redo from a favorite holiday food memory, I knew I wanted to create a healthier spinach artichoke dip that we could all enjoy at home. (Yes mom, I volunteer to make this over the holidays.)

My goal for this redo was to keep the creaminess and flavor but reduce the overall calories, all while secretly make this full of health promoting ingredients. This dip is creamy with rich flavor (thanks to Cabot Greek yogurt and Alpine Cheddar) but also full of amazing super food power thanks to the protein content, fresh spinach, avocado, marinated artichoke hearts, fresh garlic and smoked paprika.

 

 

So whip up this dip (even make it ahead and freeze it) for the holidays but also feel great about enjoying it any time of the year! I can't wait to share this with my family.

I hope you can create some wonderful memories around this favorite dip, just like we do every year. Happy Holidays!

Holiday (& Healthy) Spinach Artichoke Dip

1 1/2 cups reduced fat plain Greek yogurt (I prefer Cabot)

4 cups chopped, fresh spinach

1 cup shredded Cabot Legacy Collection Alpine Cheddar

1 12 oz jar marinated and quartered artichoke hearts, drained and roughly chopped

1 Hass avocado, seeded and mashed

1 clove of fresh garlic, minced

1/2 teaspoon each salt and fresh ground pepper

1/2 teaspoon smoked paprika

1. Preheat oven to 400 degrees. Position oven racks in the middle of the oven. 
2. Fold together all ingredients in a mixing bowl. Spread into a shallow 1 1/2 - 2 quart baking dish (or 3 small oven safe ramekins). 
3. Bake for 12 minutes, until warmed through and top is slightly browned. Serve immediately with your favorite tortilla chip, crackers, or bread.

Serves 6-8 

An InLinkz Link-up

Spinach Walnut Pesto Pasta - My very favorite pasta dish

A quick & delicious way to enjoy a healthy pasta meal.

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.

The month of October (my personal favorite month BTW) seems to be a time to celebrate a lot of fun events with the coming of fall and Halloween. It's also an inspiring month as Americans around the nation join together to celebrate breast cancer awareness. It's also Domestic Violence Awareness Month and Health Literacy Month, two other very important causes. (When I worked in health promotion, we were really busy in October.)

But there are some other light-hearted celebrations that take place in this glorious month that you may not be aware of. For instance:

• Mad Hatter Day was October 6th. Why the 6th? The Mad Hatter had a slip of paper in his hat that read 10/6. Ha!
• International Moment of Frustration Scream Day is October 12th. If you just can't seem to shake off a weird noise following you around all day, this will explain it.
• Evaluate Your Life Day is October 19th. I probably need to do this on more than one day a year.

And lastly, October is National Pasta Month! Can you believe there is a whole month to celebrate the food pasta?!

Well then, let's celebrate then with a delicious pasta dish! The Recipe Redux challenged me and all the other Reduxers to come up with a pasta recipe that is healthy and satisfying. I had to jump in on this contest because we eat pasta frequently in our home. It's an affordable ingredient that, thanks to all the great whole wheat options, is nutritious too. I always try to pair pasta with LOTS of vegetables and a lean protein to balance it off an make a complete meal.

So the recipe I have for you is...

How to Dehydrate Fruit in the Oven - Dried Vanilla Pears

Dehydrating is easy to do in the oven. These oven dried vanilla pears take some time in the oven but it's totally worth it. You'll be surprised by their intense vanilla flavor.

 

It's Recipe Redux time! If you're not familiar with this monthly post let me quickly explain. The Redux, as we like to call it, is a group of healthy food bloggers who unite once a month to bring you a healthy recipe based on a theme. Last weekend, at Blog Brûlée, I had the chance to meet many of my fellow Reduxers and they are amazing. I hope you will check out all of their phenomenal recipe links at the bottom of this post.

This month our challenge was to create a dehydrated food recipe.

Interesting, I thought.

And then, I don't have a dehydrator so what am I going to do?

But this is one of the reasons I love being a part of The Redux; it forces me to think outside of my box and get creative. Fortunately, I quickly learned that the oven can be used as a dehydrator when on the lowest heat setting.  

As I've mentioned here before, grocery shopping is not happening as regularly as I would like, BUT I did actually make it to the store this week and noticed some beautiful looking pears. Perfect! I snagged several with this challenge in mind. I also got some delicious star fruit in my farm delivery this week so that seemed like a fun fruit to experiment with as well. And since I now have a meyer lemon tree, and I need to figure out how to use all the fruit when it starts mass producing, I thought I'd try dehydrating a lemon as well.

I am happy to report that dehydrating was a success, but I learned few things that will help make it much more successful if you choose to try this method.

• Cut your fruit very thin. This will reduce the amount of baking time significantly.
• A mandolin worked the best for slicing the pears and starfruit. It would also work great for apples. I love my mandolin because it has a hand guard. I can't find the exact one anymore but I did put this mandolin in my a-Store. 
• Hand cutting, with a very sharp knife, is the best method for slicing citrus.

The dried pears and starfruit are great to eat on their own as a snack but they could also be tossed into hot oatmeal or used to jazz up a salad. I brought them to my hubby's game on Friday night and shared them with another coach's wife. They were so delicious and I was amazed by how well the vanilla flavor came through.  I think these would be a great Christmas gift too, especially for my neighbors (I'm thinking like an oatmeal mix with the dried fruit). 

I've used the dried lemon slices to infuse my water with delightful lemon flavor. I can also see myself using these to flavor sauces, like my Garlic Lemon Chicken, when fresh lemon juice is not available. 

 

 I think after this experience I will be putting a dehydrator on my Christmas list. I can just see endless possibilities! 

Don't miss your chance to enter my #MakeHealthyEasy Blogiversary Giveaway. It's ending soon.

 

Oven Dried Vanilla Pears

 

4+ Bartlett pears

1 tablespoon vanilla extract

Directions: 

1. Preheat oven to the lowest bake setting. (This was 170 degrees on my oven.)
2. Slice pears very thinly, using the lowest or second to lowest setting on a mandolin. Alternatively, slice pears with a very sharp knife.
3. Layer pears in a single layer on a lined (parchment, foil or Silpat) baking sheet. 
4. Brush eat pear slice with a dab of vanilla extract. You only need to brush one side of the pear.                   
   
5. Bake for 3-4 hours until most of the moisture is gone and edges have curled. Flip fruit regularly to better promote drying out. Remove from heat, let cool and enjoy.

Makes 2-4 servings

Other fruit: Slice starfruit on mandolin and follow directions for baking. Slice citrus with a sharp knife in very thin rounds and follow directions for baking.

An InLinkz Link-up

Oatmeal Griddle Cakes with Whipped Honey Ricotta

{Disclosure: By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was notcompensated for my time.}

So it seems I've been on a bit of a recipe hiatus lately. It's not intentional at all. I thought this summer would be full of time to develop all kinds of recipes. I have been creating some new things here and there but honestly, I've been soaking up every second with my family. Many of our dinners have just been normal stuff: spaghetti, tacos, homemade pizza, and grilled chicken. Tasty, but very normal. 

After getting home from our Boston trip, I started to get some inspiration to try new ideas. Slowly but surely, my FFP creativity has been coming back. This month The Recipe Redux is hosting a recipe contest sponsored by Quaker Oats and the National Dairy Council. The challenge is to create a dish incorporating both whole grains and dairy that provides at least a 1/2 serving of each per serving. 

I've been racking my brain trying to come up with a creative idea for this contest because I love this challenge. Oats and dairy are foods we eat all the time and I was inspired by the idea of putting them together in a new way.

Well, this morning my idea finally hit me: Oatmeal Griddle Cakes with Whipped Ricotta.

I'm super excited about this recipe for so many reasons. First, they taste SO GOOD! Second, it's an all-in-one breakfast with high fiber whole grain oats, Greek yogurt and ricotta cheese for protein and some fruit for added nutrients. I always say that a balanced breakfast contains at least 3 nutrient groups and this definitely fits the bill. Third, this recipe is gluten free. Just make sure you use certified gluten free oats. Lastly, it can be made ahead and kept in the freezer for quick breakfasts or even be taken on-the-go. Win, win win. 

You gotta try these oatmeal griddle cakes for breakfast, and soon! They are easy to make, very filling and full of tasty, healthy ingredients. I  included the nutrition facts for these too so don't miss that at the bottom of the recipe. 

{For the record, this recipe is husband, toddler, and baby approved. Everybody loved them!}

Oatmeal Griddle Cakes with Whipped Honey Ricotta

Griddle Cake ingredients

1 1/2 cups old fashioned oats, divided

1/2 cup chopped almonds

1/4 teaspoon cinnamon

1 teaspoon baking soda

pinch of salt

1 cup lowfat vanilla Greek Yogurt (I used Cabot)

1 egg

1 tablespoon coconut oil

1 teaspoon vanilla 

1/2 cup finely chopped peaches (apples or blueberries can be substituted for peaches)

Whipped Ricotta ingredients

1 cup part skim ricotta cheese

1 tablespoon honey

1/8 teaspoon cinnamon

Directions:

1. Preheat an electric skillet or a griddle pan over medium heat (about 350 degrees on the electric skillet).
2. In a food processor or blender, pulse 1 cup of oats until finely ground, resembling flour. In a mixing bowl, add oat flour, 1/2 cup old fashioned oats, almonds, cinnamon, baking soda and salt and stir to combine. In a separate bowl, combine yogurt, egg, coconut oil, and vanilla. Mix vigorously until well combined. 
3. Pour wet ingredients into dry ingredients and mix to incorporate. Fold in the chopped peaches. 
4. Spray cooking surface with nonstick spray. Using an ice cream scoop, scoop batter onto pre-heated skillet to make 5 large cakes. Use a spatula to gently flatten the batter to resemble patties.* Cook for 3-4 minutes, then flip cakes and cook for another 3-4 minutes. Cakes are done when both sides are golden brown and center is set. You may need to cover skillet when cooking. Remove cakes from heat and keep warm (an oven preheated to 200 degrees works well.)
5. To make the ricotta topping, add the ricotta, honey and cinnamon to the food processor or blender. Pulse until ricotta is creamy and smooth. Serve each cake with about 3 heaping tablespoons of ricotta on top. Sprinkle with whole oats as a garnish. 

Makes 5 griddle cakes. 

Nutrition Facts (per cake): 351 calories, 17g fat, 6g saturated fat, 0g trans fat, 63 mg cholesterol, 195 mg sodium, 35 g carbohydrates, 4 g dietary fiber, 12 g sugar, 17 g protein, 10% vitamin A, 6% vitamin C, 34% calcium, 13% iron

* Here's what they look like in the skillet while cooking:

 

An InLinkz Link-up

Roasted Veggie Pasta in Garlic Wine Sauce

It's the 21st of the month today which means it's Recipe Redux time! This month our challenge was to share a healthy recipe that uses wine, beer or spirits to enhance flavor.

In my kitchen, I mostly cook with wine and beer. I really like using these ingredients, one because I don't mind drinking it while I'm cooking, and two because it brings great flavor to a dish without needing to add extra fat or sodium.

I think of wine or beer as pretty interchangeable with broth or stock in recipes. It's not always and exact 1:1 exchange, but you can usually sub it in for broth in some quantity. I think it adds a real richness and depth of flavor. Some of my favorite recipes that I use a little alcohol in are my Simple Sweet Marinara sauce, Cuban Black Beans and the recipe I'm sharing today, Roasted Veggie Pasta in Garlic Wine Sauce. 

I've been making versions of this dish throughout our married life and it's always a hit even as a vegetarian dish. (I say this only because I'm married to a meat-loving man.) Why? I think because the wine makes such a delicious sauce mixed with the roasted garlic. 

If you're not comfortable buying wine, don't worry. Check out my pinterest boards for white wine and red wine recommendations. 

Keep in mind that really, any mix of roasted vegetables will work for this pasta. Summer offers so many great choices for produce to use here. I've also added frozen veggies to the sauce (skipping the roasted part) to make a quicker meal. You can also make this meal vegan by omitting the cheese or easily add any type of meat, like grilled chicken. 

So enjoy a snazzy, summer dinner with this simple recipe this week. Make sure you pour yourself a glass of chardonnay to enjoy alongside. Cheers!

 

Roasted Veggie Pasta in Garlic Wine Sauce

Garlic cloves, still attached - at least 3 and up to a whole head (per your preference)

Extra virgin olive oil

1 large tomato, cut into 1/2" chunks

6 asparagus spears, cut into 1" pieces

1 cup large-chopped bell pepper (any color)

3/4 cup large-chopped eggplant (1" pieces)

3/4 cup chopped green beans (1" pieces)

1 cup chopped summer squash, yellow and/or zucchini (1" pieces)

1/2 large yellow onion, diced

1 cup chardonnay white wine

salt and pepper

4 servings dry multi-grain pasta, shape of choice (I like Barilla Plus)

4 oz fresh mozzarella, cut in to small cubes

1/4 cup chopped, fresh basil

Directions:

1. Roast the garlic: Preheat oven to 350 degrees. Slice off the tips of the garlic cloves, being careful to keep them connected at the bottom. Place cloves on a square of aluminum foil and drizzle with a small amount of olive oil. Wrap up foil into a packet around the garlic and roast directly on oven rack for 30 minutes. Remove from oven, open packet and allow garlic to cool slightly. {This step can be done ahead of time or can go in the oven at the same time as the roasted veggetables in step 2. If roasting with vegetables at higher temperature, reduce cook time to 25 minutes.} 
2. Roast the veggies: Preheat oven to 425 degrees. Cover a large, rimmed baking sheet with aluminum foil and spray with cooking oil spray. Place all veggetables (except onion and garlic) on baking sheet, keeping each type separate from each other. Drizzle each section with 1 teaspoon of olive oil and gently toss to coat, keeping the veggies separate. Roast for 18-20 minutes or until all veggies are tender, but not mushy. Remove from oven and set aside.
3. Cook pasta according to instructions on box. Drain, reserve 1 cup of cooking liquid, and set pasta aside.
4. Meanwhile, make the garlic wine sauce by heating a high-sided sautee pan over meadium heat. Add 1 tablespoon of olive oil and allow to warm up for 30 seconds. Add chopped onion and cook for about 4 minutes, untill translucent. Squeeze garlic cloves and add the soft centers to the onions. Stir to combine, using the back of a wooden spoon to break up large clumps. Pour in chardonnay and allow to come to a boil. Lower temperature to a simmer and allow wine to reduce in half, about 8 minutes. 
5. Combine roasted vegetables and any juices to the garlic wine reduction. Add salt and pepper to taste, fresh basil and 1/4 - 1/2 cup of pasta cooking liquid. Stir to combine and warm basil. 
6. Plate a portion of pasta and use a ladel to top with roasted veggies and sauce. Top with 2 tablespoons of fresh mozzarella cubes per plate.

Serves 4. 

An InLinkz Link-up

Chai Infused Whole Wheat Scones

My love of tea began when I visited South Africa at the age of 18. It was in this beautiful country that I was introduced to tea time, where people actually stop what they are doing to enjoy a cup tea and munch on a rusk TWICE A DAY! Amazing. Why don’t we do this kind of thing in America???!!! We’d all be a lot happier, and probably healthier, people.

Since this trip, I’ve enjoyed tea time in Fiji, Australia, and St. Lucia and I still enjoy reminiscing with a cup of afternoon tea at home. In fact, specialty teas are something I like to buy as my souvenirs from my travels because it reminds me of my trip every time I have a cup at home.

This month, our Recipe Redux challenge was to create a recipe that incorporated tea. Being that I love tea time and am a baker at heart, my thoughts immediately went to baked goods, particularly scones. So I went to work trying to lighten up a scone recipe and infuse it with tea flavor.  I chose to use chai tea but you can use whatever flavor of tea you prefer. The final product is a delicious scone with really unique flavor. While I wouldn't necessarily eat these any ol' morning for breakfast, I would make these for a brunch in a heart beat, knowing that they are higher in fiber and lower in fat than a traditional scone without sacrificing any flavor. 

These scones taste the best when eaten the day you made them, but they still tasted good three days later. Enjoy!

 

Chai Infused Whole Wheat Scones

1 cup reduced fat milk

2 bags of your favorite chai tea

 

1 ⅓ cup whole wheat pastry flour

1 cup all purpose flour

¼ cup brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

8 tablespoons (1 stick) unsalted, cold butter, cut into small cubes

1 egg

1 teaspoon vanilla

 

3/4 cup powdered sugar

2 tablespoons of chai milk

Splash of vanilla

Directions:

1. Pour milk into a small sauce pan and add tea bags. Heat on low heat for 10 minutes. Milk should be steaming but not boiling or simmering. Remove from heat and discard tea bags. Pour through a fine sieve into a shallow bowl and refrigerate for at least 30 minutes. This step can be done ahead of time.
2. In a mixing bowl, whisk together flours, brown sugar, baking powder, and baking soda. In a seperate bowl or large measuring cup, whisk together 1/2 cup chai milk, 1 egg and 1 teaspoon of vanilla. Set aside
3. Add cold butter to flour mixture and mix in using your fingers. Press the butter into the flour using your fingertips. Continue until butter is incorporated throughout flour mixture. It will look mealy.
4. Add milk and egg mixture to dry ingredients and stir till combined and dough comes together in a sticky ball. Refrigerate for 15 minutes. 
5. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop dough on to baking sheet in about 1/2 cup portions. Bake for 16 minutes, until tops are just turning golden brown. Remove from oven and let cool on rack. 
6. In a small bowl, whisk together powdered sugar, 2 tablespoons of chai milk, and vanilla to make glaze. Drizzle over cooled scones. Allow to set for a few minutes then serve. 

Makes about 10 scones. 

Recipe adapted from King Arthur Flour

An InLinkz Link-up

Crunchy Coated Green Beans w/ Jalapeno Yogurt Dip

 

{Disclosure: I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.}

I have a confession to make: I'm not that in to gluten free recipes. I happen to like gluten, a lot. That might make me completely un-cool in the so-called "healthy" and trendy food blogging scene, but it's true.

I do, however, recognize that gluten-sensitivity and Celiac disease are real problems affecting people's lives. In fact, just this past year, someone very close to me realized that she feels a lot better when she avoids gluten. She also tells me she misses some of the foods she use to eat before making the switch. {Sad face}

So with May being Celiac Awareness and Beton Gluten Free Crackers sponsoring this month's Recipe Redux contest, I figured it was time to attempt a gluten-free recipe. We were challenged to create a delicious gluten free recipe using their crackers. 

I've watched gluten-free foods evolve for more than 10 years now. In fact, I can remember being a dietetic intern and hearing my first talk about celiac disease and gluten-free diets and thinking this will never be a big deal. It was still considered a rare condition then with limited help from the food industry for finding gluten free (and very expensive) pre-made food. Now, we know it truly impacts a lot of people and there are gluten-free options everywhere that taste great and give people living with gluten sensitivities SO many options. 

Let me just quickly review the facts about gluten and Celiac's:

• Gluten is a type protein found in many grains including wheat, rye, and barley. Most people do not have any problem with consuming it.
• Celiac Disease is autoimmune disorder where the body's immune response is activated in the gut when gluten is present. If a person eats anything containing gluten, the lining of the intestines is damaged, proper absorption does not happen, and serious health problems can occur.
• The best example I ever heard to help understand what happens is that the lining of a healthy small intestine looks like shag carpet with thousands of villi that absorb nutrients. When gluten enters the intestine in someone who has Celiac, it can damage the villi and cause the intestine to be more like slippery tile because the villi flatten. This means foods would move through without being digested and absorbed properly. This equals big problems!
• 1 in 100 worldwide are affected by Celiac disease (estimate).

Being convinced that everyone can eat delicious, healthy food regardless of constraints, I was inspired to create something tasty with my Beton Gluten-Free crackers for this recipe challenge. With Noor by my side in the FFP kitchen this week, we slaved over some green beans and cracker crumbs until we found just the right formula for creating a crunchy oven fried green bean.

Why this recipe? The appetizer round just seems like a place where gluten abounds and veggies are absent. Why not create a tasty, gluten-free, crunchy textured, summer veggie with a delicious dipping sauce that everyone can enjoy?! And the best part about these green beans is that NO ONE will know they are gluten-free. It won't even come up that they are "healthy" because they taste so darn good. G-Free friends, this recipe is my solute to you!

These are easy and quick enough (about 20 minutes start to finish if you have everything set up mis en place style) to make for a week night dinner and delicious enough to kick-off any summer party spread. 

Give this simple appetizer a try this summer. Leave me a comment and let me know what you think and who you are making them for (yourself or other GF friends/family). Be sure to check out all the other gluten free recipes from other Reduxers below too. 

 

Crunchy Coated Green Beans with Jalapeno Yogurt Dip

1 lb green beans (washed and stems trimmed)

30-32 Beton Gluten-Free Herb and Garlic crackers (about 1 box) 

½ cup of coconut flour

1 egg, beaten

2 tablespoons of milk

1 teaspoon of fine sea salt

½ teaspoon of fresh ground pepper

 Dip:

½ cup of low fat Greek yogurt

¼ jalapeno, seeded and minced (add more to fit your taste)

1 tablespoon of tomato paste

½ teaspoon of sea salt

½ teaspoon of paprika (optional)

 

Directions:

1. Steam green beans in a steamer basket set over boiling water, covered, for 5 minutes or microwave for 2 minutes (in 30 second intervals) until crisp tender. This can be done ahead of time and refrigerated. 

2. Place crackers into a food processor and pulse until fine crumbs created. (Or, if you don't have a food processor, place crackers in a large, seal-able plastic bag and pound until a fine crumb consistency.)

3. Preheat oven to 475 degrees. Line a rimmed baking sheet with parchment paper. 

3. Set out three separate shallow dishes. To the first add the coconut flour, salt and pepper and mix together. In the second, add the beaten egg and whisk in milk. To the third dish, pour in the cracker crumbs.

4. Working in batches of 3-4 green beans at a time, coat the dry green beans in flour first. Then dip them in the egg mixture and shake off any excess. Lastly, roll each green bean in the cracker crumbs to thoroughly coat.

5. Place green beans on baking sheet. Bake for 5 minutes. Change oven temperature to a high broil and bake for 1 more minute until green beans turn darker brown. Keep a careful eye on this step as some ovens are hotter than others. Remove from oven and serve with jalapeno dip. 

Dip Directions:

Add jalapeno, tomato paste, sea salt, and paprika to greek yogurt and mix thoroughly. Make ahead of time, if able, to get the best flavor. Serve with green beans. 

 

An InLinkz Link-up

{Recipe Redux} Mango Power Crunch

Disclosure: I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.

Because I just can't get enough of pistachios, I'm back bringing you another pairing suggestion. (View my Pistachio Cardinal Sin pairing to get caught up on what I've been up to in the FFP kitchen this week.) 

One of my favorite afternoon snacks is cottage cheese and mango. It's sweet, a touch savory and really satisfying because it's packed with protein. Adding pistachios to this combo just takes it to the next level by adding crunch with a little healthy fat and another punch of protein. I prefer to cut the mango into pieces and add it right in to the cottage cheese. Then I may eat the nuts on the side or add them right in to the cottage cheese as well. Either way is a win! 

30 pistachios +

1/2 cup 1% cottage cheese +

1/2 cup mango 

This super satisfying (and yummy) snack boasts only 230 calories! I'm loving the fact that pistachios are so reasonable in calories. There's no reason to avoid enjoying these nutrient nuts. They can fit in anyone's healthy eating plan. 

I encourage you to add this power snack to your afternoon this week. It always picks me up and gets me through the day. Enjoy!

 

 

 

{Recipe Redux} Pistachio Cardinal Sin

Disclosure: I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.

Have you ever opened your pantry and just stared at the shelves, trying to figure out something satisfying to eat...maybe sweet...maybe savory, but you also didn't want to break the calorie bank? And it would also be nice if that 'something' was maybe, I don't know, healthy too. 

I have to confess, this happens to me on a regular basis. But I have a plan for me and hopefully you too!

This month, the Pistachio Health Institute challenged Recipe Redux-ers to come up with a unique food and drink pairing centered around pistachios. Why pistachios? First and foremost, they are tasty. But the goodness doesn't stop there. Pistachios are really reasonable in calories as 30 in-shell pistachios are only 100 calories. That's a lot of bang for the buck! They also have heart-healthy fat that benefits cholesterol and helps you feel satisfied. Another unique quality is they can help you naturally choose a more appropriate portion size. Research conducted on pistachios found that the in-shell version serves as a visual cue for how many nuts you've eaten and helps you choose less calories overall. (Because we have all eaten half a can of nuts before realizing what happened.)

Earlier this week, my son Jackson and I spread out a whole bunch of ingredients and had a lot of fun trying different combinations of flavors with pistachios. He absolutely loved them, especially getting them out of the shell and then counting them. 

For my first submission (I'm hoping to bust out at least one more), I am going for the indulgent category. I named this in honor of my mom's favorite sundae at Ted Drewes (love you Mom!). Here's all you need, and some of these might already be in your pantry now:

30 in-shell pistachios  +

About 16 dark chocolate chips (or 80 calories worth) +

1/2 cup fresh raspberries  +

4 oz Prosecco

But here's the secret: the flavors are indulgent, but the calories aren't! This dessert pairing is only 300 calories. I think of this as a buffet for your fingers. You can pick up a chocolate, then a nut, then a raspberry and enjoy them all at once or seperately. It's also really fun to try the presecco after a bite of each food because the flavor changes. Prosecco is my favorite white wine. It's sparkling and dry so it compliments the tart berries and slighly salty nuts very well.

But wait, for 300 calories this doesn't have to be a dessert only! This doubles as a super satisfying snack too. (Confession: I'm guilty of enjoying a small glass of wine in the afternoon.)

So go grab a plate and glass and indulge in this special treat without remorse or regret (which you shouldn't feel after eating regardless)! I'm squeezing mine in during naptime today as a treat for myself. Join me! 

P.S. If you're curious about the dishes, the rectangle platter is Food Network line from Kohl's. The tasting spoon and square bowl are from Pier One. The berries are a generic remiken. 

 

NYE Mojo Pork & Black Beans

I am always dazzled by New Year's Eve. Every year I hope to get invited to some magical party where my hubby and I dance the night away and ring in the new year together. This particular scenario has not happened in 10 years of being together, but I'm hoping it will one day.

This month, the Recipe Redux challenge is to share a 2014 "good luck" recipe for celebrating New Year's Eve. The recipe I knew I wanted to share comes from the closest I've gotten to my dream NYE celebration.

In college, some of my good friends were Cuban and invited me to their family party twice. Let me tell you, they knew how to have fun and cook amazing food! I have some great memories of celebrating with many of their fun traditions, the most central of which is a pig roast. My friend's family would roast an entire pig (apple in mouth and the whole 9 yards), in a pit, in their back yard, all day. It was marinated in signature mojo (pronounced moe-hoe) and was amazing! This was served with their family's recipe of black beans and rice. Man, my mouth waters just thinking about it. 

Another fun tradition they taught me was the Twelve Grapes. With each strike of the bell at midnight you eat a grape to ensure good fortune in the coming year. To do this, everyone was given a small cup of a dozen grapes right before the ball dropped in Times Square. This is a really easy and fun tradition to try this year. 

Now, back to the pig and beans. Although we might have the room for a pig pit, I don't see us going quite that far this year with our new years pork.  Instead, I'm going with an old-faithful preparation of pork tenderloin, the slowcooker. 

I often buy bottled mojo marinade but don't love that they often contain added sugars and sometimes even food coloring. I've always wanted to make my own, fresh marinade and this is the perfect occasion. 

Mojo is a combination of orange and lime juice, LOTS of garlic, fresh oregano, salt and pepper, olive oil and a little hint of chili. The marinade takes a little bit of elbow grease as you have to juice some citrus. You can cut a few corners by buying OJ and not making the juice reduction, but if you have the time, you should do it. 

I've also included my black bean recipe to serve alongside this delicious pork. Here's a little hint I picked up from some Brazilian friends many years ago: add just a pinch of sugar to your personal serving of black beans. The combination of all those savory flavors with just a touch of sweetness is AMAZING!! 

 So I know it's not even Christmas yet, but just bookmark this page for when you mentally move on to thinking about NYE. And don't forget to check out all the other great ideas listed below from my fellow RD bloggers. 

Merry Christmas and Happy New Year!

 

Mojo Pulled Pork (with homemade marinade)

1 pork tenderloin

2 cups of fresh squeezed orange juice, divided

1 cup of fresh squeezed lime juice, divided

Zest of one orange

Zest of one lime

1/2 cup extra virgin olive oil

8+ garlic cloves, finely chopped (add as many as you like)

1/2 cup loosely packed fresh oregano leaves, chopped 

1 teaspoon salt 

1/2 teaspoon ancho chili powder

Directions

1. In a small saucepan, bring one cup of orange juice and 1/2 cup lime juice to a boil. Lower heat to simmer and cook until liquid is reduced in half, about 25 minutes. (You can skip this step and just add all the juice to the slowcooker at one time. Reducing the juice concentrates the flavor though, helping it come through stronger.)
2. In a large slowcooker add juice reduction, remaining orange and lime juice, all zest, olive oil, garlic, oregano, salt, pepper, and chili powder. Stir to combine. Add tenderloin and turn to coat. Spoon marinade on top of any exposed meat. Cook on high for 4 hours or on low for 6 - 8 hours, turning meat several times through the cooking process. Meat will easily pull apart when ready. 

Serves 4 

 

Cuban Black Beans

1 green bell pepper, diced

1 yellow onion, diced

4 garlic cloves, finely minced

1 tablespoon olive oil

1 cup beer (plus more if needed)

2 cans black beans, drained and rinsed

2 tablespoons tomato paste

2 tablespoons chopped, fresh oregano

1 teaspoon cumin

1 teaspoon sugar

1 teaspoon Kosher salt

Directions

1. Heat a medium pot over medium heat. Add oil, onions and peppers and sautee for 3-4 minutes. Add garlic and cook another 2 minutes. 
2. Pour in beer and stir. Add beans, tomato paste, oregano, cumin, sugar and salt. Stir to combine. 
3. Reduce heat to a simmer and cook for at least 30 minutes. Add more beer if needed to keep moist. Serve with Mojo Pork.

Serves 4-5

 

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