Merry Christmas! I always am a little sad after the big day. So much planning, preparation and anticipation and then it's over. Since I hosted Christmas Eve, Day and this weekend, food is in great abundance at my house. Lots of leftovers so many lunches and dinners can be made next week. (I hope!) A big hit has been my father-n-law's recipe for a homemade Caesar dressing. We have enjoyed having a Caesar salad as a side. Next week I plan on making it a main dish with either shrimp or chicken. I am not sure where he found this recipe but it is delicious and easy to make. Homemade dressings are so much better for us. Not only do you save some money by making your own dressing, but you cut down on fat, calories and artificial ingredients too. You can save this in the refrigerator for up to a week.
Doug's Caesar Dressing
4 T olive oil, 2 T Canola oil (we just used olive oil and it works just as well) marinate at least four hours in 3-4 diced garlic cloves. Add the following:
1T Dijon Mustard
1 t lemon juice
2 T red wine vinegar
1 egg yolk or 1 egg beater
1 t anchovy paste
dash honey
1/3 cup grated Parmesan
salt & pepper to taste
Beat with electric mixer to emulsify.
Enjoy!
Wishing all an enjoyable week. I hope you are able to spend time with family and friends, enjoy good food, and share many laughs.
Best wishes,
Donna
Sunday, December 27, 2015
Sunday, December 20, 2015
Pick of the week....
The final countdown to finishing last minute tasks is upon us. I hope you are almost done with the holiday madness and can now relax and enjoy time with family and friends.
Christmas cookies still need to be baked here. I tried a healthier version of a sugar cookie recipe and mutiny occurred at my house. I was told to go back to the family recipe with the shortening and pounds of butter. So I learned my lesson...don't mess with tradition and enjoy the damn holiday cookie!
My power truffles were a hit though! Healthy won with these sweet treats. I'm making another batch to have around the house so when the sweet craving appears they can be eaten. During my holiday party recipes were shared and food was discussed. We like to work hard and play hard! I promised to share the recipe my daughter found on Instagram for an avocado pesto. So ladies, here it is....
Avocado Pesto
12 ounces spaghetti
2 ripe avocados, halves, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 T. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1 cup cherry tomatoes halved
1/2 cup canned corn kernels (I didn't use corn)
Instructions
Boil water and cook pasta. Drain well. To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With motor running, add the olive oil in a slow stream until emulsified; set aside.
In large bowl, combine pasta, avocado sauce, tomatoes and corn. Serve immediately and enjoy!
Happy Holidays!
Donna
Christmas cookies still need to be baked here. I tried a healthier version of a sugar cookie recipe and mutiny occurred at my house. I was told to go back to the family recipe with the shortening and pounds of butter. So I learned my lesson...don't mess with tradition and enjoy the damn holiday cookie!
My power truffles were a hit though! Healthy won with these sweet treats. I'm making another batch to have around the house so when the sweet craving appears they can be eaten. During my holiday party recipes were shared and food was discussed. We like to work hard and play hard! I promised to share the recipe my daughter found on Instagram for an avocado pesto. So ladies, here it is....
Avocado Pesto
12 ounces spaghetti
2 ripe avocados, halves, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 T. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1 cup cherry tomatoes halved
1/2 cup canned corn kernels (I didn't use corn)
Instructions
Boil water and cook pasta. Drain well. To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With motor running, add the olive oil in a slow stream until emulsified; set aside.
In large bowl, combine pasta, avocado sauce, tomatoes and corn. Serve immediately and enjoy!
Happy Holidays!
Donna
Sunday, December 13, 2015
Pick of the week....
Holiday time is here which involves many parties, gatherings, and cheer!
Garage Girls Fitness is having a holiday gathering this week after class and will be having some healthy choices to share after a tough workout.
This week's pick, Power Truffles, is a nice treat to bring to a holiday party when you want to share a sweet dessert.
Healthy Chocolate Truffles
Makes 12
15 minutes prep time
ingredients:
2 cups pitted dates
1/4 cup raw cacao powder
1 Tablespoon coconut oil, plus more to coat hands
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cacao nibs, crushed freeze-dried raspberries, matcha powder, or coconuts flakes, or a mix of two or more, for coating
1. Add dates, cacao powder, coconut oil, vanilla, and salt to a food processor. Blend for 3-5 minutes or until dough is smooth. If necessary add 1 tablespoon water while processing to help dough come together.
2. Lightly coat your hands with coconut oil. Break off a bite-size piece of dough and roll it between your palms into a ball. Repeat with remaining dough.
3. Roll each ball in coating. Store truffles in the refrigerator for up to four weeks.
source: December 2015 Shape issue
Enjoy!
Donna
Garage Girls Fitness is having a holiday gathering this week after class and will be having some healthy choices to share after a tough workout.
This week's pick, Power Truffles, is a nice treat to bring to a holiday party when you want to share a sweet dessert.
Healthy Chocolate Truffles
Makes 12
15 minutes prep time
ingredients:
2 cups pitted dates
1/4 cup raw cacao powder
1 Tablespoon coconut oil, plus more to coat hands
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cacao nibs, crushed freeze-dried raspberries, matcha powder, or coconuts flakes, or a mix of two or more, for coating
1. Add dates, cacao powder, coconut oil, vanilla, and salt to a food processor. Blend for 3-5 minutes or until dough is smooth. If necessary add 1 tablespoon water while processing to help dough come together.
2. Lightly coat your hands with coconut oil. Break off a bite-size piece of dough and roll it between your palms into a ball. Repeat with remaining dough.
3. Roll each ball in coating. Store truffles in the refrigerator for up to four weeks.
source: December 2015 Shape issue
Enjoy!
Donna
Sunday, December 6, 2015
Pick of the week....
Cold weather is kind of here. I know I'll receive grief by saying this but I'd like the colder weather to stay. I am not crazy about one day 54 degrees the next 40 degrees and then back up to the 50s. It's Decmeber in New England so let's have it feel that way! I'm not ready for snow yet, don't get me wrong. Just a little cooler is fine with me.
To go along with the cooler weather, my pick of the week is a Ground Turkey and Black Bean Chili.
This recipes makes 6 servings and it's from a Bon Appetit April 1993 issue. It's a family favorite especially when served either on top of rice or with homemade corn bread for dunking.
Gound Turkey and Black Bean Chili
What you'll need:
1 T. olive oil
2 cups finely chopped red bell pepper
1 cup chopped onion
1/2 cup finely chopped carrot
2 large garlic cloves, minced
4 t. chili powder
2 t. ground cumin
1 pound ground turkey breast meat
2 15 oz. cans black beans, rinsed and drained
3 cups canned low sodium chicken broth
1 T. tomato paste (I always use the whole can)
Heat oil in a heavy large sauce pan. Add pepper, onion,carrot and garlic; saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey; break up with spoon and saute until turkey is no longer pink; about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat to simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Enjoy during the colder weather!
Best,
Donna
To go along with the cooler weather, my pick of the week is a Ground Turkey and Black Bean Chili.
This recipes makes 6 servings and it's from a Bon Appetit April 1993 issue. It's a family favorite especially when served either on top of rice or with homemade corn bread for dunking.
Gound Turkey and Black Bean Chili
What you'll need:
1 T. olive oil
2 cups finely chopped red bell pepper
1 cup chopped onion
1/2 cup finely chopped carrot
2 large garlic cloves, minced
4 t. chili powder
2 t. ground cumin
1 pound ground turkey breast meat
2 15 oz. cans black beans, rinsed and drained
3 cups canned low sodium chicken broth
1 T. tomato paste (I always use the whole can)
Heat oil in a heavy large sauce pan. Add pepper, onion,carrot and garlic; saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey; break up with spoon and saute until turkey is no longer pink; about 3 minutes. Add beans, broth and tomato paste and bring to boil. Reduce heat to simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Enjoy during the colder weather!
Best,
Donna
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