Risotto Stuffed Acorn Squash

Risotto-Stuffed Acorn Squash

I found this in a "note" on my Facebook page, from 2010. I'd just gotten back from a Chicago trip with my girlfriends and had eaten this marvelous spectacle of a squash in Wicker Park. Upon my return home, I tried to recreate it but as usual came up with something entirely different.

Yesterday was our work potluck lunch (and, as it turned out, my surprise baby shower!) I made the squash and the rice the night before, and rushed home before lunch to stuff the squash and stick under the broiler with some rosemary and figs. My coworkers loved their autumnal taste, but also the presentation. Who doesn't like pretty food? For me, it's a way to exercise some artistry in my every day life. Do you feel that way? Ever since I started looking at food as an art form with nutrition as its main medium, I have enjoyed cooking more, and this recipe was the catalyst for that way of thinking. 

Here's the original note (from right after the infamous two-days-of-no-sleep and missed-the-bus-home trip, immediately after which I took a pregnancy test that marked the beginning of my Reese Marceline, and I thereby became interested in things like Food Network-style cooking and crafts because I no longer had my youthful, rebellious distractions to keep me from honing my interests in tamer things).

Lindsey.

(If you're not following me on Facebook and are interested in a healthy lifestyle and nutrition/fitness tips, click here and hit "Like." I'd love to meet you!)

by Lindsey Smith Forche on Saturday, October 9, 2010 at 8:47pm ·I combined a few recipes that I found on the Internet in an attempt to semi-recreate the fabulous stuffed squash I had at a Mexican restaurant in Chicago. In typical Lindsey fashion, I went down an entirely different road as I was cooking, and the ensuing result was nothing like the Mexican place, and nothing like the Internet recipes, but--ask my mom--it was freakin' delicious. And it smells like fall :) 

Risotto-stuffed Acorn Squash

(4 servings)

Ingredients:

2 acorn squash, about 1 pound each. 

drizzle of honey

pinch of brown sugar

a few sprinkles of nutmeg

4 sprigs of fresh rosemary

a dash of dried sage (can you tell I never measure anything?) 

salt and pepper, to taste

2 cups arborio rice

1/4 white onion, diced (I used about a 16th of an onion because I'm not a fan)

4 cups vegetable stock

1/2 cup heavy cream

about 1/2 cup GOOD aged cheddar (not the kind that comes in a bag!)

I tried to cut the acorn squash in half, because apparently it's possible. But because I don't have superhuman strength, I nuked them in the microwave for eight minutes, and was able to cut them open easily. I scooped out the icky seeds and guts, and hollowed out the insides. Then I placed a pat of butter in each, which immediately melted so I was able to pour some over the tops of the squash. I sprinkled all four squash halves with nutmeg, a tiny drizzle of honey, and a pinch of brown sugar, then stuck them in a 400* oven for about an hour. (They looked done long before they were.) Meanwhile, I prepared the filling. I thought I'd be done long before the squash was, but arborio rice is a pain in the ass--albeit a yummy one. 

First, I warmed up the stock in a separate sauce pan. In a larger pan, I sauteed the onions in about 1 tbsp. butter for about 5 minutes, then added the rice and stirred for two minutes. I added the stock in increments of one cup, each time letting the rice soak up the liquid before adding more. On my last cup of stock, I also added the heavy cream, and salt, pepper, sage, and nutmeg. This took a lifetime to cook, and once it was al dente, I added small cubes of aged-2-years sharp cheddar, and slowly stirred, then covered the pot to let the cheese melt. 

I pulled the squash out of the oven, stuffed them with rice, then put a sprig of fresh rosemary in each and returned them to the oven for five minutes. I realized the rosemary dried out easily and was about to catch my kitchen on fire, so I removed it--but it made my house smell like a pine grove autumn heaven, and did leave a detectable taste in the rice. Finally, I broiled the squash for five more minutes, until the cheese was bubbly and browning on top. 

I took it over to my parents' house when I realized it was brilliant and mind-blowingly delicious. Can you tell I'm proud of myself? I rediscovered the freakin' joy of cooking. 

My Recent Recipe Concoctions-early fall '12

I get asked about my food and recipes quite a bit, and I am super-flattered. I try to always eat clean and vegan and am always inventing new food ideas to give myself a sense of culinary adventure. Like I have mentioned in previous posts, this hasn't always been the case. My husband and I are moderately obsessed "foodies" and to prevent us from dropping dollars at swanky restaurants on the regular, I get creative in my kitchen!

Here are some clean, vegan recipes I posted this month on my Facebook page: www.facebook.com/lindseyforchefitnesswellness, if you happen to be interested.

SPROUT & HUMMUS SANDWICH

I make my own hummus. It isn't difficult; it requires basic ingredients and a food processor. Mine is spicy, just the way we like it at our house! The secret=Marzetti's roasted red peppers + Frontera roasted red pepper hot sauce + a pinch of cayenne and red pepper flakes. 

Ingredients:

2 slices sesame Ezekiel bread, toasted

thick smear of hummus

roasted red pepper slices

baby spinach

Daiya vegan cheddar, if desired

handful of alfalfa sprouts

julienned carrots

splash of balsamic vinegar (optional and definitely immediately before consuming)

 TRUFFLED WHOLE GRAIN PASTA WITH ARUGULA, PORTOBELLA, & STEAMED VEGETABLES

First, cook up a serving of whole grain pasta. Toss with a little extra virgin, some sea salt and pepper. 

Next, steam some mixed veggies. I used broccoli and baby carrots.

Then, preferably in cast iron, sautee sliced portobellas with a little EVOO and red pepper flakes. Let the arugula steam on top when almost done.

Toss it all together and drizzle with black truffle oil.

 STOPLIGHT SALAD

Love these colors!

Toss arugula, pineapple, peppadew peppers, sunflower seeds and raspberry balsamic vinegar in a bowl. I use Fustini's vinegar, which is local to me and life-changing. 

WHOLE WHEAT FLATBREAD WITH HUMMUS, ZATAAR, ROASTED PEPPERS AND OLIVES 

A little Mediterranean flair!

I put the flatbreads in a 350 degree oven for a minute or two, then spread with homemade hummus. 

I topped with pine nuts and zataar (this is a Mediterranean spice blend that is WELL WORTH seeking out. Hummus is not the same without this magic sprinkled on top.) 

Then I added a little oregano, roasted red peppers (Marzetti is my favorite brand) and quality green olives. 

I baked at a low temp for about 30 minutes. I also added fat free feta to the one I made for my BFF, and added a side of Alexia's sweet potato fries (baked in the toaster oven.)

TRUFFLED RICE-STUFFED ACORN SQUASH & ROASTED CAULIFLOWER

A lot of people like chips for their addictive saltiness. I love roasted cauliflower. Cut into florets, pop into an oven at 400 for about 30 minutes after drizzling with olive oil, sea salt, pepper and garlic--and...HEAVEN! 

Acorn squash is my pick of the squashes, the creme de le creme of fall. I poke holes in mine (important to not blow the microwave up!), and microwave for 5-7 minutes until pretty tender and easy to slice in half lengthwise. This makes it take much less time in the oven, and I am impatient. Scoop the seeds and guts out, and drizzle with olive oil, a little raw honey, some salt and pepper, and any autumnal spice you've got on hand, like rosemary, thyme, sage, and nutmeg (I do all of these in small amounts). Roast at 400 for about 30 minutes. I did these on my Pampered Chef stoneware with the cauliflower. Multitask! 

Cook rice according to package directions. You can make instant rice; I just make huge batches of dry brown rice so I can save a bunch in the fridge for other things throughout the week. When it's done, I added a mix of carrots, peas and corn--but feel free to improvise with what you've got. I stirred in some black truffle oil, which just makes everything taste like a 5-star meal, then stuffed it into the squash. If you like cheese, I suggest a sharp cheddar blended into the rice--a little bit goes a long way. Asparagus would also compliment this dish. Get creative and add a squirt of real lemon or some lemon zest or vegetable stock. And if you try it, let me know what worked!

Lindsey. 

All about the Avocado!

We at the Forche house adore avocados. Actually, avocado was Reese's first solid food (and is a great source of healthy fat for babies and adults alike). The first time I purchased an avocado, I couldn't stick a knife through it and couldn't figure out how the heck it was meant to be consumed. That was back when I thought Campbell's vegetable soup was a health food, so I've learned a thing or two.


People notice how much we eat them. Also, they notice that I make a hell of a guac. I get lots of questions about this gorgeous green fruit and about making guacamole, so I thought I'd share some tips about avocado--from sitting on display to getting mashed with a fork!

AT THE STORE: When choosing an avocado, don't pick the pretty green ones unless you won't be using them for a while. They aren't ripe yet. (You can ripen an avocado faster by setting it in a bowl with a ripe banana.) Also, don't pick the smooth-skinned blackish fruits either. These are past their prime, and are mushy and discolored inside. (I am shocked that grocery stores continue to sell these, fruit flies and all!) Look for avocados that are just starting to change color (from emerald to dark green), and that are firm but not brick-like. Here's a trick: 

See that little nubbin of a stem? Flick it off. 

See how this one is starting to brown beneath the stem? It's probably got some bruising and discoloration inside. It's just starting to get overripe. However, the skin still has the bumpy green ridges, so while I would NOT buy this in a store, I would cut it up for use at home. (I've had it about 6 days.) 

A perfect avocado will retain a greenish tint beneath that stem. I am the weirdo lady picking off stems in the produce aisle. So what?

STORAGE: I keep avocados in my fruit bowl. If they are with other ripe fruits or veggies, they tend to ripen faster. If you want them to remain a little unripened a while longer, refrigerate them. 

PREP: Once you cut them open, they act like apples and oxidize. This isn't harmful or even untasty, but sort of unattractive, so guac isn't a dish to make ahead. If you're cutting up an avocado as a burger topping, chop immediately before serving. And if using on a salad, serve on individual portions and don't save in the fridge; the slices will brown and you won't want to revisit the salad. 

Ways to make guacamole or avocado slices last longer include squeezing lemon juice on top, coating with olive oil, or leaving the pit in with the fruit. Also, seal a bowl of guac with TIGHT plastic wrap and refrigerate  immediately; serve as needed so a huge gnarly-looking bowl isn't left out on the counter. I recently made a batch of guacamole for my friend Brittany's bridal shower, and I brought it to her in a cooler, with the pit still in the bowl, liberal amounts of lemon juice mixed into the dip and a spare lemon thrown in the cooler for "touch-ups" (SO high-maintenance!), olive oil to seal the surface, and a tight spread of Saran wrap. 

USES: Avocado makes great baby food, and can be mashed instead of pureed (so you don't have to wash your Baby Bullet another. frickin. time. It also creates a luscious ice-cream-like dessert when processed with a ripe banana and frozen. You can even make mousse with it! It is excellent on top of a black bean burger, or thrown into a Southwest salad. I've even tried it broiled with Parmesan and hot sauce. 

But obviously, the best use for avocado is guacamole! I'm not against the store-bought kind, but once you surpass the brief learning curve of guac-making, it's SUPER easy, and cheap, to do yourself. Here's what I do: slice an avocado in half, remove the pit, and scoop out the flesh onto a cutting board. I mash it with a fork and throw in some garlic, salt, pepper and a squeeze of lemon or lime (or both). If I'm feeling ambitious, I may throw in chopped tomatoes or cilantro or red onion. It takes maybe two minutes and is unfailingly a hit.

(Yeah, and forgive my scary chipping mod-pink nail polish in the photos above. I have better things to do than remove my nail lacquer. Like blogging about an avocado.)

Lindsey.  

On a Green Smoothie Kick!

Because I don't own a juicer (although I really WANT to own a juicer. Pretty please, Ben? Christmas present? Hint: Vitamix. Or at the very least, a good Breville?), I have been concocting the next best thing: smoothies. I make them in my little Ninja food processor. 

If you need a good reason to juice/smooth, read some inspirational, hilarious wisdom by Kris Carr, or watch the jaw-dropping documentary Fat, Sick & Nearly Dead. Learn about the INSANE amount of nutrition you can pack into a 16-ounce glass, how you can get your fruits & (mostly) veggies without having to really taste the less appealing ones, and what this can do for your overall quality of life. One interesting factoid: the bioavailability of many foods is actually quite low; in other words, when eating a salad, we're not always reaping every nutrient. That's because most of us don't chew long enough to break down the food enough for our bodies to use it. Juicing eliminates this problem. The juicer not only makes all those green leafies easier to swallow, it also helps extract more nutrients for our consumption. 

If you, like me, sadly do not own a juicer, or even a food processor, you can use a blender or some sort of smoothie-maker. 

I have been doing this just about every morning for breakfast, and I cannot even describe how much better I feel when I start my day with a powerhouse glass of nutrients, as opposed to a bowl of cereal or something. There are a million varieties, and generally you can use the produce you have on hand--just be sure to include some greens! To cut the veggie taste, always throw in a bit of fruit, but never more fruit than vegetables. Here's my current breakfast!

Lindsey's Green Smoothie

1/2 peeled cucumber, sliced

1/2 avocado

1/2 banana

1/2  loose cup mung bean sprouts

1.5 tbsp. chia seeds

liberal amount of cinnamon

dash of agave

handfuls of greens: spinach, romaine, arugula, kale, chard, or a mixture of whatever I have. 

1/2 c. coconut milk, unsweetened

Blend all ingredients! Serve immediately. 

TIP: If you have a small food processor (like I do), you may want to blend the greens and milk first, and then add in other ingredients and blend again. 

Look at that pretty sage color!

If you juice or make smoothies of your own, I would really love to see your best tips and recipes! I'm new to this, after all :)

Lindsey.

Acorn Squash Pizza with Portobella, Arugula, and Hazelnuts

I am seriously impressed with myself. 

For months, I've been meaning to make Tosca Reno's Eat-Clean pizza along the same vein, from her newish vegetarian cookbook. It calls for caramelized onions, and I didn't have onions, though hardly anything tastes more savory and delightful and autumnal as a caramelized onion, especially with fresh thyme and balsamic reduction. Her recipe also uses a thing called "yogurt cheese," which she concocts with cheesecloth and a sieve and plain yogurt, but I'm not eating yogurt these days--and soy yogurt is not exactly my cup of tea. And there are some other differences, like spices I didn't have on hand, and the fact that I refuse to wait an hour for the squash to cook in the oven when it's just going to be pureed anyway, annnnd come to think of it I believe her version uses butternut squash. I like butternut squash, but I LOVE acorn squash, and my lone little orange-&-green acorn squash was growing sad on the counter. 

So, in a way, my recipe is almost entirely different from Tosca's, but she was the inspiration behind it. (And if you are interested in living a clean lifestyle, you should check her out! The link above will take you to her inspiring site.)

Acorn Squash Pizza with Portobella, Arugula, and Hazelnuts

Ingredients:

pre-made or store-bought whole wheat pizza crust

1 acorn squash

about 3 handfuls fresh arugula, also known some places as rocket

about 5 large portobella mushroom slices (prepackaged at the grocery store), chopped into bite-size peices

extra virgin olive oil

1 clove garlic

thyme

nutmeg

herbes de provence

1/4 c. raw hazelnuts, chopped or run through a food processor

sea salt and black pepper

Directions:

Preheat oven according to package directions. 

Microwave the squash for about 5 minutes, after you've poked a few fork holes in the flesh. You should be able to stick a utensil easily through the squash when it's done. Remove, cool a bit, cut in half, and scoop out the seeds and guts. 

Scoop squash from skin, and run through a food processor with a drizzle of EVOO, garlic, and liberal amounts of thyme, nutmeg, and pepper, with a dash of salt. 

Sautee mushrooms in EVOO with herbes de provence (and some rosemary, if you have it!), about 5 minutes, preferably in an iron skillet. (Everything comes out better in an iron skillet, plus you get a little dose of iron in your meal!) Turn heat off, and pile arugula on top of mushrooms. Let sit about 30 seconds, to slightly wilt. 

Spread pureed squash onto pizza crust. Top with mushrooms and arugula, then chopped hazelnuts. 

Bake according to the directions on the pizza package, or until crust begins to brown. 

*

Not only does this pizza taste pretty decadent, it also gets some points in the looks department!

If you're not a vegan, feel free to add a little Parmesano Reggiano on top. I think mozzarella would be overkill. (So says the former Cheese Queen.) 

And remember, the caramelized onions can only make a good thing even better! Another addition I might try in the future is a sprinkle of chopped kalamata olives, or some roasted zucchini or eggplant. Remember to use what you have on hand; with a little creativity, you'll find yourself having more fun in the kitchen and making less trips to the store for (unnecessary) ingredients.  

Bon Appetit!

Lindsey.

Clean, Mean Banana Ice Cream

I've heard a lot about this trend in the past year, but never got it right until now. You can seriously make an ice cream-esque dessert with nothing but a frozen banana. Talk about clean eating!

I've attempted this before, with a dull little blender. This time, my Ninja worked wonderfully (and it's cheap!)

Freeze 1.5 bananas in chunks, overnight. Then place in a food processor and blend with a small amount of liquid. I used coconut milk from a can-yum! You can also blend in some chocolate chips, almond or vanilla or mint extract, nuts, etc.

I think the key is the double bladed food processor or a good blender that can really make the bananas smooth, AND the coconut milk, which makes everything super-creamy.

I love that I can now satisfy my ice cream cravings with a piece of fruit! Annnnnd the whole concoction is vegan. Winning!

Simple Tips for Healthier Eating

Simple Tips for Healthier Eating

 Don’t try to do it all at once. Start with a simple task, such as incorporating more vegetables into your diet, adopting a “Meatless Monday,” going whole grain, or trying a new healthy recipe once a week. As you get comfortable, keep taking those baby steps. They add up. Burn-out sucks, so don’t try to overhaul your lifestyle in a single weekend.

Read everything you can get your hot little hands on about nutrition. Subscribe to health, fitness, and light cooking magazines. Read blogs. Keep up on the latest research. “Like” fitness pages on Facebook for regular updates.

Watch documentaries. Sometimes it’s difficult for people to make time to read a book (although I am ALL FOR BOOKS, and I think that apps like IBooks give us no excuse not to read when we come across surprise downtime), and a good nutrition documentary like Forks Over Knives, or even some DVRd episodes of Dr. Oz, can keep us on the up and up about nutrition.

Make a list of your current ailments and what you’d like to change. Perhaps you want to lose 30 pounds. Maybe you don’t want to be dependent on insulin or a blood sugar pill for the rest of your days. Maybe you’re bothered that the meat on your plate meant something was slaughtered, but you aren’t sure what the heck else to eat. Perhaps you want better skin, less cellulite, a deflated spare tire. Go from here. You cannot formulate a plan until you know what you want to change.

 Decide how badly you want, or need, to change. Maybe you’re within a healthy weight range and BMI, and 30 pounds isn’t maintainable if you ever want to eat anything ever again; in that case, maybe go for 10 instead. If you are overweight or obese, decide what small steps you can manage to start with. After all, every journey begins with a single step and all that jazz. I know many heavy people who complain about their weight but are TOTALLY unwilling to give up the Fritos or get off the couch—I’m not judging their choices, but I AM judging their complaints. If you’re unhappy, decide to change. If the change you think you want isn’t really doable, rethink your priorities. If you aren’t willing to change your bad habits, don’t bitch about them, and be prepared to accept the often-ugly consequences.

Decide: maybe spend a little extra now on fresh produce and whole foods (and maybe some workout DVDs, equipment, running shoes, or a gym membership), or a lot extra in medical bills later. You are not exempt from health issues.

 Understand that food can be an addiction as real as any other. Case in point: remember how not that far back I was singing the praises of cheese and blogging about that lovely aged gouda and how it’s the one vice I won’t give up? Guess what? I’m giving it up. Once I did my research and learned the effects of dairy on the human body, the animals of our planet, and our planet in general—and also once I realized that the casein in cheese does all kinds of shenanigans to the chemical receptors in our brains—I came to the conclusion that I don’t need it. It doesn’t make me feel good. It’s lardy and fatty. It’s cholesterol-inducing. And it’s addictive! I don’t want to be addicted to anything; call it my Emery stubbornness. Chances are you may have a food addiction; it’s real and it can be broken. Like any withdrawal, you may experience some ugly symptoms and cravings, but guess what? You can handle it.

 Have a very visual goal in mind, and think about it often. Do you want to fit into that bikini from two years ago? Keep it where you can see it. Daydream about how frickin’ fab you’ll look in it in a few months. Do you want to be able to run a 5k? Visit race websites, cut out photos from running magazines, subscribe to related blogs—and imagine yourself running, down to the very sports bra or brand of shoe or scenery. A fantastic way to keep track of all your inspirations and revisit them often is to create a pin board on Pinterest.

Think of food as fuel. Sure, some of us love to eat during celebrations and some of us love to eat to soothe our frustrations, but that’s really not the point. We can still DO these things, with better choices (kefir or almond milk “ice cream” rather than a pint of triple fudge chunk; a veggie quesadilla with fresh salsa instead of a heaping pile of nachos), but for the majority of us, when we visualize our ideal body and our ideal workout performance, see someone who resembles an athlete or a person who at the very least takes care of themselves—and regular ice cream jaunts and nacho pig-outs do not an athlete make.

 Judge a food by how you feel after you eat it. My husband has gone down to one meat meal per day, if that, and I have started really cooking—from scratch—the majority of our food. We focus on plants, plants, and more plants. He says he feels way better after a whole-food, non-processed meal than the stuff he used to eat. My pregnancy, this time around, has been a gazillion times easier, and my weight gain has been perfect and steady. When we were eating out more, and consuming more animal products, we felt sluggish, bloated, and full. It is easier to stick to your guns when you feel stellar.

Organize your kitchen. Splurge or save up for some really kick-ass tools, like a food processor or juicer or amazing chef’s knife, to enjoy your time in the kitchen a little more. We recently installed a dishwasher, and it makes me want to cook more elaborate meals, because clean-up is so much faster. Buy new BPA-free, dishwasher-safe Tupperware to bring your healthy meals and snacks with you on the go, and to organize the nuts, seeds, grains, and pastas in your pantry. You will reach for healthy food more often when it’s easy to reach and prepare. Another time saver: cut up and/or wash fruits and veggies all at once, to save prep time when you’re in a pinch. My downfall used to be reaching for my husband’s junky snack food when I got into famished-mode, because peeling and dicing and cooking vegetables would take too long to catch up to my sugar crash.

 Always have a fruit bowl on the counter. It looks so pretty, you’ll be more likely to grab an apple or orange. On the flipside, keep junk food in hard-to-reach places if you find you just can’t control yourself. If you have to get on a stepstool to reach the Chips Ahoy, chances are you’ll have a few seconds to think twice.

And speaking of Chips Ahoy…have a treat now and again. Decide in advance what your favorite splurge is. An example: I am not a big fan of chocolate cake, but I love blueberry pie. If I’m really in the mood for a treat, and blueberry pie happens to be there, it’ll be worth the splurge because I’ll enjoy it. Chocolate cake, not so much. A few bites will suffice, if I’ve got a sweet tooth, but I always have 75-90% dark chocolate on hand, and a square or two will usually calm cravings.

If you can’t kick a craving, try to find something a little better for you that will still curb it. Want French fries? Have a baked potato, or some baked sweet potato fries, or at the very least, make oven “fries” instead of getting out the deep fryer. On that note, don’t even own a deep fryer. What’s the point, aside from tempting yourself and making your house smell like stale McDonald’s?

  Don’t buy shitty food. You’re less likely to make a special trip to buy junk food when you’re in the mood for it if it isn’t already on hand, and if you do run out to the corner store for corn chips, you’ll have a drive in the car to contend with yourself.

Use seasonings, and not of the salt variety. Studies show they can help you consume less. Making your food savory might satisfy you sooner. The first bite is always the best bite. When it stops tasting delicious, stop eating it.

 Get over the “clean your plate” thing. Whether it goes in your belly or the garbage disposal, a starving child in China is still not eating it. If you truly aren’t hungry (remember, it takes 20 minutes for your brain to register that you’re full, so slow down and put down your fork!) , there is no shame in boxing up, Tupperware-ing up, giving to your dining companion, or otherwise disposing of the rest.

 Eat from smaller plates. I like to use salad plates. In America, the circumference of our dinner plate has drastically blown up in recent decades—along with our waistlines. And remember that a restaurant portion is usually especially blown out of proportion, so stretch your budget to save your gut by asking for a to-go box, or share with the people at your table.

 Eat low-calorie, high-density foods. Allow your plate to overflow with all the goodness nature has to offer, and skimp on the heavy, caloric stuff. Fill the majority of your plate with veggies. You’ll trick yourself into thinking you’re consuming more than you really are.

 Don’t, for the love of God, drink your calories. Okay, sometimes—in the case of an amazing glass of vino, or a green juice you juiced yourself or a meal-replacement shake of high nutrient density, like Shakeology. Don’t drink soda. Don’t drink a ton of fake juice or powdered lemonade or aspartame energy drinks. A lot of us forget that these calories count, too. Get yourself in the habit of drinking water and real tea.

Drink a ton of water. The amount will vary per individual and activity level, but on average I would say I drink about three liters of water a day. The smallest bit of dehydration leads to migraines on my part. Plus, many times we misjudge our hunger—we aren’t hungry, we’re thirsty. For water. Add lemon, add cucumber, add a tea bag (green tea is great for metabolism), add whatever (and I don’t mean powdered drink mix with fake sugar) helps you drink it down. And carry a canteen or a water bottle wherever you go.

 Collect recipes. They make eating healthy way more fun. I barely ever follow a recipe to a tee, and I never measure anything, but a recipe gives me a base to get creative. (Then when I make something incredible, I have no idea how to replicate it! ;)

Visit a farmer’s market or a health food store, or plant a garden. Not to get all flowery (no pun intended), but seeing Earth’s beautiful bounty in the form of all that colorful produce just strengthens my resolve to nourish myself with what sprung from the soil and didn’t hurt anything or anyone to get here. I like to support local farmers, and I also like knowing that my tomato came from down the street and not from Argentina. Local means more nutrients and a reduced carbon footprint.

2Check ingredient labels. Many times, foods that look healthy simply aren’t. Michael Pollan advises in “Food Rules” not to buy anything with health claims on the package. If you can avoid MOST things in packages in the first place, you won’t have to worry so much. My rule is that if the food has a list of ingredients too long to clog up the aisle to bother to read, or if it has ingredients that remind me of chemistry class, I put it back on the shelf.

 Shop (mostly) the perimeter of the store. Whole grains and salsas and oils and such will be in the aisles, but once you stock up on the staples, you will mostly shop in the produce section the majority of the time you’re in the store. Bonus! Most of the items here don’t have labels and include one ingredient, simplifying your plight to decipher what’s healthy or not…

  BUT…there are some plants (and many processed, packaged items) that are genetically modified (or contain genetically modified ingredients). I won’t go into all the science of why this isn’t a good thing, but I will advise you to do some research on this subject. There are even apps for your phone that can show you, in a pinch, which brands and items to steer clear of.

.  Designate one day a week for grocery shopping (or market shopping). If you’re going a few weeks without buying groceries, you’re probably not consuming the freshest, healthiest food.

  Don’t be afraid to stick to your guns. People won’t like you less because you’re vegetarian, or vegan, or cutting out sugar or gluten or whatever. If they do, there’s something wrong, and it goes further than a dietary choice. Some people close to you may feel threatened when you decide to get healthy. It causes them to examine their own choices. You don’t owe it to anybody to be unhealthy or to eat things that make you squirm just so that everyone else is comfortable. I’ve been a vegetarian most of my life, and am going mostly vegan. At gatherings, I just offer to bring a dish. At restaurants, I find something (or create something) on the menu that I can eat. I don’t make a big deal out of it, so other people don’t usually feel the need to, either. If all else fails, keep a bag of nuts or a Clif bar or an apple in your purse or glove compartment, or eat before you go!

  Live by example. Prove to yourself, first and foremost, that you can feel, look, and be better by choosing health over the processed standard American diet. When you embody confidence in your choice, your enthusiasm is contagious. I had no idea my food/fitness blog posts inspired people, until I got e-mails thanking me for putting them up. In turns out a lot of us are interested in bettering ourselves, our communities, and our planet through the single most influential action: changing our diet. Remember that you’re NOT depriving yourself of the “good stuff” in life by eating clean. Quite the contrary. The stuff most of us claim to want (health, fitness, vitality for life, a long-lasting sex life, a lit-from-within glow, a hot body) stem from this very practice. Try it yourself, give it your all, and be astounded.

Here are some resources I have found super-helpful in my quest for great health. Check them out!

Cooking Light magazine

Women’s Health magazine

Tosca Reno’s Eat Clean Diet

Beachbody

Chalene Johnson

Veganomicon cookbook

The Food Revolution by John Robbins

Food Rules by Michael Pollan

Meet Your Meat (PETA)

Forks Over Knives

Master Your Metabolism by Jillian Michaels

Center for Safety’s True Food app for iPhone

Leaping Bunny’s Cruelty Free app for iPhone

Urbanspoon app for iPhone (to read menus before we stop somewhere on the road)

MyFitnessPal app for iPhone (to track calories and goals)

Livestrong.com

Main Street Vegan by Victoria Moran

Pinterest (for recipes!)

Kris Carr

:)

Lindsey.

Vegetable Flatbread with Lemon Chard

Last night I toasted some whole wheat flatbread from the market, and topped it with some EVOO, fresh garlic, and my homemade marinara sauce, then sautéed the veggies I had on hand: local zucchini, Roma tomatoes, red bell pepper, and red onion. I topped the flatbread with veggies and oregano and a tiny sprinkle of Parmesan, and popped in the oven at 350 for about 20 minutes. I love this kind of dish because it's versatile. Not only can you use up what you've got in the fridge, but you can also choose to sautée, roast, or even grill your toppings. So easy!

I served this with rainbow chard. Ben and I had a kale and chard salad the other day, with pumpkin seeds and green onions, and I had a ton of chard left, do I decided to learn how to cook it! I cooked the stalks (so pretty!) in a little olive oil for five minutes, then added the leaves and sautéed another five minutes. I used salt, pepper, red pepper, and fresh lemon. Yummier than I expected! And so healthy, which is the important part.

Cheers to eating new vegetables!
Lindsey.

Weekend Craftiness

Luxurious Weekend (sort of)

Things I did this weekend, in random order:

Made a monogram with a wooden letter from Hobby Lobby & a lot of saved-up corks, for the boring bare space above my stove. Ben put a dishwasher in, & a little extra counter space, so right now I am loooooving my kitchen. I was going to hang this thing tonight, but couldn't find a hammer, & Ben is all about everything being perfectly level...so he can do it! (Although he thinks the whole project is sort of stupid. Men.)

Made cashew cheese. You know, the stuff vegans eat! And it's actually really good, & husband-approved. It's not real cheese, just has a cheesy texture. We ate it as a spread on Kashi Roasted Vegetable crackers. 

It's just cashews, garlic, water, & a little salt & pepper in the food processor. 

Fed my kid delish plant food. She is such a good eater. This is banana, organic whole grain waffle, fresh blueberries from the local market we visited, & quinoa. I'm still trying to research the milk-for-toddlers thing, & want a good replacement for cow's milk. The more I know, the more animal products are getting the boot from my kitchen!

Made peach cobbler with whole wheat flour, which made it way dense & not like the cobbler I remember. It tasted amazing, but just didn't look as crazy-fluffy-yum. Reese & I went to the market & bought whole wheat pastry flour, for future endeavors. I figured out why I suck at baking: I try to make everything healthy, & a lot of "healthy" ingredients don't bake the same as their nutrient-devoid counterparts. I'm getting there!

Breakfast for the family: a casserole of quinoa, organic eggs (which will probably soon become all but eliminated from my diet), fresh basil & thyme, & local squash, beefsteak tomatoes, shallots, & red pepper. I will be making this again! The recipe is from Cooking Light, but I see it hasn't been posted yet on their website. 

Played with my little loves. I had to give Reese a lesson about "gentle." (Or "dental," in her language.) 

Made flowers out of vintage sewing patterns. I've had these pretty things forever, & thought they'd make cute centerpieces for a someday-soiree. 

Chalkboards out of ceramic Hobby Lobby frames! I spray-painted them Pistachio, & then used chalkboard paint over the glass. These will also hang in the kitchen. 

And watched fireworks at the River Raisin Festival. Reese said, "Wowwwww!" 

This morning it was back to work. Though I did get my new John Robbins book, which has proven to be a major distraction...but a good kind. 

:)

Lindsey.

Black Truffle Rigatoni with Gruyere, Fontina, and Kale

This is one of those thrown-together experiments that I am absolutely loving right now. You can bulk up on the kale and eat less pasta to lighten things up, but I wouldn't substitute the heavenly gruyere and fontina for anything "light." Even I have my limits!

Ingredients (makes 2 servings):

2 servings whole wheat or whole grain rigatoni, cooked al dente

1/4 c. (more or less) diced gruyere

1/4 c. (more or less) diced fontina

2 tbsp. flour (I used brown rice flour)

3 tbsp. milk (I used almond milk)

sea salt & pepper, to taste

crushed red pepper, to taste

2-3 large curly kale leaves, torn

splash of olive oil, for sauteeing (cooking spray or water work fine)

drizzle black truffle oil

Directions:

Cook pasta according to package directions, and drain. 

In the meantime, heat sautee pan over medium and lightly sautee kale with red pepper (and a dash of parmesan, if desired) for 2 minutes. 

Toss cheese, flour, and milk into hot pan with pasta, and stir. It should get delightfully gooey. Add salt and pepper, if needed. 

Serve topped with kale, drizzled with truffle oil.

Yum!

I have been making this as a quick dish on my lunch break, and eating a small portion (it's filling, believe you me!) with a nice side salad. 

(My current favorite salad includes mixed leaf lettuce and baby spinach, kalamata olives, cucumber, sundried tomato, fat free feta, extra virgin olive oil, and red wine vinegar.)

Kale is probably my biggest pregnancy craving this time around. (I know, I know...I'm not normal.) Funny, I just read somewhere that people who start to eat "clean" diets will begin craving things like kale. I'm all for a good kale chip, but this red pepper sautee is truly amazing. I pair it with everything. 

Fun Kale Facts

(because I'm a listaholic nerd):

-repairs cellular damage and slows down/prevents cancer

-great source of vitamins C, K, beta carotene, and calcium

-is in the cabbage family

-steamed kale can help lower cholesterol (whfoods.com)

-natural anti-inflammatory

Back in my heyday, I never, EVER would have believed I'd be singing the praises of something in the cabbage family. What the eff has becoming a mom done to me? ;)

Lindsey.

-

(PS: On another note, because I've mentioned this previously: my mom had surgery today to remove precancerous cells in her breast. Her mother (my beautiful, lovely grandma, who is, to this day, one of my biggest inspirations) died at 59 years old of breast cancer--it spread to her bones and her brain. One of the BIG pieces of advice to my mom from her doctor is to LAY OFF the Diet Coke. My grandmother, too, was a constant drinker of diet pop. Of course, maybe it's just a coincidence, and I know heredity/genetic disposition plays a part. But I used to drink Diet Coke constantly, and this gives me another reason to feel great about not drinking it! My mom, too, has been working to give up the Diet Crack Coke. 

I love you, Momma!)

Easy Low-Calorie Meals & Snacks

Eat food. Not too much. Mostly plants.

Michael Pollan.

High-volume, low-calorie meals and snacks are my number one weight loss/maintenance trick. I really focused on this after having Reese. I’m a person who likes to see a lot of variety on my plate, but I want to be able to feel satiated without consuming too much. I’ve found that what works for me is to eat a lot…of low-calorie, REAL food. One typical protein bar contains upwards of 200 calories, and I find it to have the same effect on me as a candy bar: sugar high, sugar crash, starvation mode. Not to mention most of those bars have more chemicals and unpronounceable ingredients than even a Snickers. If I don’t know what it is or can’t imagine where it grows, I probably shouldn’t eat it.

Over the last couple of years, I’ve found and created some SIMPLE dishes that have become my stand-bys for quick and healthy food. Here are some examples of meals and snacks I make regularly:

Feta Zesti: a dish I had at a restaurant in California and can’t stop making! It works well on whole wheat pasta, pita, or—the lowest calorie option—on its own. Chop Roma tomatoes (or any type of tomato, really) and place on a foiled baking sheet spritzed with extra virgin olive oil. Top the tomatoes with a little more oil, sea salt, fat free feta cheese, and oregano. Place under the broiler until the cheese browns.

Ricotta-Stuffed Wax Peppers: exactly as they sound. Lena’s, the Italian restaurant in our town, used to have these and they were super-delish and probably way more complicated. I make a very simple version. Slice Hungarian hot wax peppers lengthwise and chop ends; remove seeds. Fill with light ricotta, salt and pepper. Top with fat free feta and oregano, and place under the broiler.

Lemon Dijon Asparagus: When I was pregnant with Reese, this is all I wanted to eat. I had never liked asparagus before my pregnancy! Must’ve been all the folate. Rinse fresh asparagus (I like the skinny kind) and snap woody stems. Place on foiled baking sheet with extra virgin olive oil, and bake at 400, 25 minutes or so, until they meet your standard of doneness. (I like everything overcooked. Most people don’t.) In the meantime, make the lemon Dijon vinaigrette: ½ c. extra virgin olive oil, 1 tbsp. Dijon mustard, juice and zest of one lemon, sea salt and pepper to taste. Whisk together. Pour onto hot asparagus.

Mashed Parmesan & Rosemary Cannellini Beans: so simple, and sometimes I just crave this all on its own. Rinse canned cannellini beans and cook with one cup low-sodium vegetable stock (or chicken stock, if you prefer) on medium-high until beans are soft. Mash with a fork. Season with sea salt, pepper and rosemary. Stir in parmesan. Obviously, if you’re trying to watch your weight, you can garnish with parmesan instead of incorporating bucketfuls into the mix, as I’m always tempted to do. This is like mashed potatoes on fiber-crack!

Truffled Cauliflower Puree: see recipe. You can make this without all the cheese! Just garnish with some parmesan, or hold it altogether and use spices, like sage or rosemary, to dress it up.

Hot Roasted Pepper Hummus: Store bought is fine. Homemade is FABULOUS. I promise I will post my recipe, and my secret life-changing ingredient, because it deserves its own post.

Cucumber, Dill, Feta, and Yogurt: My old standby snack. I keep this in the fridge at work. It’s packed with protein, and is cool and refreshing and very light. Mix plain 0% Greek yogurt (Fage is my fave, and hormone-free!) with a little fat free feta, sea salt, pepper, and dill. Mix the yogurt with chopped cucumbers—as many as you like; they are low-calorie and fill you up!

Mediterranean Veggies with Pasta: Here’s the trick: If you’re like me and lust after pasta, but you’re trying to cut calories and lighten up your meals while still finding said meals filling enough to not make you break open your husband’s box of Nutty Bars that you don’t even like but that are staring at you from the top shelf of the cabinet and driving you crazy and making you think just ONE little bite wouldn’t hurt…then you need to change your ratios. You can still have the pasta (100% whole wheat, that is), BUT only a small serving. And the only way that’s gonna work is by conning your brain and your tummy into feeling full on less. My solution is to load up on veggies, and lighten up on the pasta. And the veggies are so good, you won’t notice the difference. I lightly sautee julienned bell peppers, Greek peppers, mushrooms, broiled tomatoes, squash, baby spinach, and anything else I have in my fridge, then top with extra virgin olive oil, oregano and fat free feta.

Strawberries & Balsamic Reduction: This can be served over greens as a salad, or on its own as a dessert. To make a balsamic reduction, pour a generous amount of balsamic vinegar into a saucepan, and simmer on low until it is the consistency of syrup. It reduces to about a fourth of its volume, and turns rich and sweet. Drizzle over sliced strawberries, with some slivered almonds. Blue cheese is also excellent on top, but fat free feta can be substituted, or cheese can be omitted altogether.

Berry & Banana Blend with Frozen Yogurt: A new favorite dessert. Recently I’ve been reading up on veganism, and I may forgo the fro-yo eventually, along with ice cream, but in the meantime I really love this. The frozen yogurt can be substituted with a soy ice cream, which I’ve never tried, or with frozen kefir—which is tangy and delicious and MUCH more nutritious. Anyway, whichever frozen treat you use, it’s the same idea: pour some frozen berries into a bowl and microwave until warm and juicy. Add sliced bananas, and top with frozen yogurt (or substitute) and cinnamon. Almost tastes like cobbler!

Tofu Salad: I originally got this idea from Bethenny Frankel’s book, Naturally Thin. It sounds kind of icky, and I’ve never been one for real egg salad anyway, but—oh em gee!—it’s addicting! And you can make enough for a couple of days, and store in the fridge for easy lunches. I like to put this on toasted sesame Ezekiel bread, or pita: Mix diced firm tofu with low-fat mayo (or, in my case, Fage 0% Greek yogurt), Dijon mustard, and either salt and pepper or Spike seasoning (which is, for the record, INCREDIBLE, and salt-free!). Way, way, way better than it sounds, and a good way to introduce yourself to tofu if it scares you!

More ideas and recipes to come! Comments welcome :)

Lindsey.