Nourish and Flourish

Black, Blue and Butternut

Yesterday I helped Santa deliver an early present to the economy by heading to the mall. :-D
 

 

BLACK

Black Friday Saturday wasn't as crazy as I'd imagined. The stores were definitely bustling, but not swarming. I managed to snag three pairs of marked-down kicks:

 The Gel Kayano 16 may be the comfiest pair of running shoes I've ever owned! I tested them out on a short run this morning and noticed a significant difference in my stride. If you over-pronate like me, these shoes are a great choice.

 
Steve Madden Candence Boot. Not too dressy, not too casual. Just right. :-)

Shiny Shoes! Gianni Bini Patent Leather Pumps.

I probably should have stayed away.

Snagging a steal of a deal can be exciting, but it's easy to get caught up in the December shopping madness and lose sight of why we're celebrating. I may sound like a hypocrite, but excessive consumerism can reallt distort the true meaning of the holiday season. I'm done shopping for myself, and am now going to focus on others. And that doesn't mean I'll be spending hours at the mall scouring for the perfect gift for every friend and family member.

This year, for the first time, I'm going to make my presents. Click here for a few homemade food gift ideas from marvelous Martha herself! Who doesn't love caramel-almond popcorn, fleur de sel toffee and candy can marshmallows? Yum.

After braving the mall crowds, I'd worked up quite an appetite and headed home to whip up a quick dinner for my family.

BLUE 

+
BUTTERNUT

 =

 

Butternut Squash Gratin with Blue Cheese and Sage

Adapted from Cooking Light

Ingredients

• 5  cups  (3/4-inch) cubed peeled butternut squash (about 2 pounds)
• 4  teaspoons  olive oil, divided
• 2  cups  thinly sliced onion
• 1  tablespoon  chopped fresh sage
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• 3/4  cup  (3 ounces) crumbled blue cheese (feta would be a great substitution)

Preparation

1. Preheat oven to 400°.

2. Steam butternut squash, covered, 10 minutes or until tender.

3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture. Bake an additional 10 minutes or until the cheese is melted.

This is possibly one of the easiest, simplest, most satisfying dinners I've made--real comfort food. I served it with leftover turkey and mixed greens tossed with Stonewall Kitchen Cranberry-Ginger Dressing.

What's your favorite cheese?

I can't choose just one--but I enjoy strong cheeses like blue, goat and feta.

Turkey Time

HAPPY THANKSGIVING!

Did you know...

• Today about 46 million turkeys will be sitting on U.S. dinner tables

• Chances are your bird is a Minnesota native...it's the top turkey-producing state, followed by North Carolina, Arkansas, Missouri, Indiana, and Virginia.

I wonder where ours came from...I just finished "dry brining" him (or her?)...

Here's to hoping the turkey looks tastier when it comes out of the oven! (Not a fan of touching meat before it's cooked!).

I'm off to do some serious chopping, mixing, pouring and baking! On the agenda:

Garlic mashed potatoes

Honey Roasted Root Vegetables

Anne's Garlic Herb Roasted Veggies (I'm just doing Brussels sprouts)

Savory Fruited Stuffing (or as some say, dressing)

Crescent Rolls (nothing's better than a classic!)

Apple Tart (made last night!)

Pumpkin Custard

Pecan Pie Bars (made yesterday and half gone!) Ooops.

I hope you all have a wonderful, blessed Thanksgiving!

Thanksgiving

For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.

- Ralph Waldo Emerson

  
"O give thanks to the God of heaven, for his steadfast love endures forever."

--Psalm 136:26

If you're cooking/cooked, what did you make? Let's share recipes! :-)

Do you call it SUTFFING or DRESSING?

A Whole Lotta Hunk

After a gruelling weight workout this morning, I had a strong desire to feast. :-)

On my way home, I swung into CVS to pick up a SoBe Lifewater (Black Cherry Dragonfruit is my favorite flavor!) and some quick fuel to to power me through my walk home. I'd forgotten my regular post-workout Greek yogurt, and knew I had to get some protein into my body FAST. The options at CVS were pretty limited, but I managed to snag this:

The brand new chocolate chip-filled Double Chocolate Brownie Balance Bar is quite good--maybe a bit too sweet for everyday snacking--and would be delicious crumbled on top of vanilla ice cream for dessert.

You know what else is deeeelicious?

Ryan Reynolds.

 

Holy Hunk!

While I was waiting in line to pay for my water, protein bar and candy cane kisses, People Magazine's Sexiest Man Alive caught my eye.

I've been in love with Mr. Reynolds ever since he made stilleto-wearing Sandra Bullock get down on one knee in The Proposal. He is, in my opinion, one of Hollywood's finest. Sadly, I don't think I stand a chance against his sultry wife, Scarlet.

But one can dream, no?

I skipped home (I really did), giddy to read about my celebrity crush.

My stomach was still growling when I walked in the door, so I ushered the assistance from another hunk, Trader Joe.

It is very unlike me to eat beef. And even more unlike me to eat it for lunch, albeit a ROAST. But I needed something substantial.

I threw the roast into the oven to warm, and then shared an intimate moment with Ryan.

While the meat was warming, I enjoyed a plate of broccoli, Moroccan carrot salad and quinoa sauteed with raisins, red onion and a touch of mint.

My mouth began to water as I skimmed through the pages of the magazine the roast's aroma began permeating through the apartment.

Other sexy men: Jon Hamm (!!!), Patrick Dempsey, Will Smith, Tom Ford

Twenty minutes later, it was ready for feasting!

Dee-lish-us.

Those hunks of (organic) beef sure did satisfy! :-)

I hope you all have a wonderful weekend!

Who is your celebrity crush?

 

A New Cranberry Classic

Hello!

As I type this, I'm partaking in the pumpkin trend that has hit blogworld.

That would be a bowl of pumpkin pudding.

Ever since I spotted Jello's version a few weeks ago, I've been craving some for myself.

But instead of curbing my craving by scooting my booty down to the grocery store to buy the mix, I did some mixing without leaving the house.

In the Magic Bullet went:

• 1/2 cup cottage cheese

• 1/2 cup pumpkin 

• 1/4 Cool Whip

• cinnamon

• sweetener

• splash of milk

I whirled it for about 30 seconds and voila! Talk about instant.

And yep, you read it right: I used COOL WHIP.

A few months ago, I proclaimed that I was so over Cool Whip because I'd found a healthy alternative in TruWhip. But the truth is, nothing compares to Cool Whip, in my opinion. TruWhip has an ""off" taste that I haven't been able to embrace. Cool Whip's fluffy, creamy consistency makes it irreplaceable. And the trans fats? Well, I'm taking the hit. I figure that 90% of the foods I eat are healthy, so if this is my guilty indulgence of choice, I'm not going to worry. :-)

Besides pumpkin, other foods I've noticed trending right now include pomegranates and squash ( particularly butternut and kabocha--my favorite.)

But there's one food that I think deserves more attention than it gets this time of year: Cranberries.

I used to hate cranberries, and felt that their strong, sour taste ruined any food they touched. However, this year, for the first time, I'm LOVING them. They're delicious thrown into salads, especially when paired with blue, brie, goat or feta cheese. They also add a nice kick to quinoa. Try it!

And let's not forget cranberries' nutritional profile. Various studies show that:

• Cranberries may have the ability to prevent and treat urinary tract infections. Their juice contains an antibacterial agent and certain other compounds, which together may reduce the ability of E. coli bacteria to stick to the walls of urinary tract.
• Cranberries may be  beneficial against the formation of kidney stones.
• The antioxidant content of cranberries is five times that of broccoli. In addition, a comparison with 19 other common fruits proved that the berry has the maximum amount of antioxidant. This has been found to be important in the treatment of cancer and also helps lower cholesterol levels, to some extent.
• Cranberries may lower harmful cholesterol (LDL) and raises good cholesterol (HDL) in the body. Researchers attribute this property of cranberries to the presence of high level of polyphenols, a type of potent antioxidant, in the fruit.
• The antioxidants present in cranberry improve the function of the blood vessels, which may reduce the risk of heart diseases and heart attack.
• A handful of dried cranberries everyday may protect you from breast cancer. Laboratory studies have shown that cranberry consumption may stop the growth of human breast cancer cells.

Source: The Cranberry Insititute

Still not convinced enough to give cranberries a try?

How about this:

• Cranberries taste pretty darn good in cookies!

A few weeks ago I stumbled across a recipe for Cranberry-Oatmeal Bars. I've never baked cranberry-containing cookies, so I was a bit skeptical.

But it was love at first bite.

Cranberry-Oatmeal Bars 

Adapted from Cooking Light

Ingredients

Crust:

• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  quick-cooking oats
• 1/2  cup  packed brown sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  ground cinnamon
• 6  tablespoons  butter, melted
• 3  tablespoons  orange juice
• Cooking spray

Filling:

• 1 1/3  cups  dried cranberries (about 6 ounces)
• 3/4  cup  sour cream
• 1/2  cup  granulated sugar
• 2  tablespoons  all-purpose flour
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  grated orange rind
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 325°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Nutrition: CALORIES 135; FAT 4.6g; PROTEIN 1.7g; CARB 21.5g

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You will not be able to tell that these cookies are light! Promise!

There are a few cookie recipes I always make around the holidays--the Christmas classics--that never dissappoint. I'll be sharing them with you over the next month, but consider Cranberry-Oatmeal Bars the first...they're that good! Plus, the red cranberries add a pop of color that make them extra festive.

A few other foods I've been enjoying include:

Ice cream is my favorite food. Egg Nog ice cream is my favorite ice cream. Now you can imagine how excited I was when I spotted Edy's Limited Edition Egg Nog Ice Cream  in the grocery store a few days ago. I'm already working through my second 1/2 gallon. :-)

 

These are perfectly portioned 1-ounce goat cheese medallions from Trader Joes! You can throw one in your lunch and then eat it with crackers or toss it on top of a salad (try it with cranberries!). It's also excellent folded into an omelet.

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I rarely talk about fitness, so I want to share what I've been doing at the gym lately. Over the past two months I've been working with a trainer who has helped me incorporate 3-4 days of strength training into my routine. I've cut back cardio to 2-3 days/week, and have had wonderful results.

Not only have I gained 5 pounds of muscle, but I feel amazing--STRONG and more energetic than ever!

If you're skeptical about cutting back on your cardio, please TRUST that it will not make you bulky! You'll look toned and HEALTHY. Promise.

I'm going to be sharing my routine with you soon, so stay tuned for that post!

Sending hugs your way!

What's your favorite holiday cookie?

I love Mexican wedding cake cookies and snickerdoodles!

 

 

Why I Love Jaleo

Brrrr! It's cold outside. Winter is definitely on it's way to DC!

Fortunately I have a new way to keep my feet warm!
 



My roommate, Jen, surprised me with these almost-too-adorable-to-wear slippers on my birthday. They were hanging on my wall, along with a birthday greeting.

These guys may be my favorite present. It's an understatement to say that I'm slightly obsessed with slippers.

I want to thank you all for the sweet birthday greetings! I had a wonderful day surrounded by friends doing two things I love: eating and laughing.

Originally I'd planned on going to Zaytinya for dinner, but when I called to make a reservation, the hostess informed me that the entire restaurant was booked until 10:30 pm. Eeep! While I have no doubt that Zaytinya's food is worth waiting for, I knew that I didn't want to risk getting hangry, so I made a last minute change.

Around 7:30 we met at Jaleo, my all-time favorite DC restaurant. I actually celebrated my birthday there two years ago.

Two years ago--With my friend, Ashley, who's now teaching 3rd grade halfway across the world in Egypt!

Two years ago--the group

Since Jaleo is a tapas restaurant, we all ordered 2-3 dishes and passed them around the table. My two choices were trigueros con romesco and salmón con coliflor y frambuesas.

 

Trigueros con romesco
Grilled asparagus
with romesco sauce

Salmón con coliflor y frambuesas
Seared salmon with cauliflower purée
and raspberries

I adore romesco and almost always order it when it's on a menu. Jaleo's version is perfect--the combination of garlic, almonds and roasted red peppers makes for a rich, slightly sweet sauce.

Jen was a romesco virgin, but quickly became a fan herself!

The salmon was seared so that it had a crispy crust--just how I like it. The sweet, slightly piquant raspberries and creamy cauliflower puree balanced each other out nicely.

Other dishes ordered included:

Garrotxa, D.O. Catalunya
Semi-soft goat’s milk cheese, delicate flavors of milk and a hint of nuttiness

This cheese was relatively mild, but had a slight "bite."

 
Gambas al ajillo
The very, very famous tapa of shrimp
sautéed with garlic

You just can't go to a Spanish restaurant and order tapas without ordering gambas! ;-) The shrimp were large and had a nice, meaty texture. However this dish is very simple--literally garlic infused olive oil and shrimp--which made it seem less exciting than some of the tapas with more complex flavors.
 

Ladies' shot!

Berenjenas a la miel
Lightly battered eggplant
with honey

This was by far the most adventurous dish we ordered! I've enjoyed eggplant in many forms, but had never once eaten it sweet! The berenjenas were almost dessert-like. YUM.

Pan de recapte con anchoa
Traditional Catalan bread with peppers, tomatoes and salt-cured Spanish anchovies

Anchovies are so underrated. 'Nuff said. :-)

Pollo al ajillo con salsa verde
Grilled marinated chicken served
with parsley puree and garlic sauce

The chicken was tender, with mild hints of garlic. The parsley puree added a little extra pizazz.  

Espinacas a la catalana
Sautéed spinach, pine nuts,
raisins and apples

This is another one of my favorite tapas. I ordered it at Bodega when I met Alex for dinner a month ago, however Jaleo's take on the dish wins the prize. The combination of sweet fruit, nuts and greens is bliss.

Dátiles con tocino
‘como hace todo el mundo’
Fried dates wrapped in bacon that you will want to eat every day

This was the only tapa I did not try. What if the description above came true? I'd be miserable! (Or else be forced to visit Jaleo each day to satisfy my cravings). No, in all honesty, I'm still intimidated by bacon. I'm working on this unrealistic fear though, and plan on conquering it before 2011 rolls around.

Tortilla de patatas al momento*
Spanish omelet with potatoes and
onions cooked to order

Classic Spanish tortilla. Sometimes the eggs are too runny for my liking, but Jaleo cooks to order, so this one was done well. I think tortilla accounted for about 50% of my daily food intake when I lived in Spain. (I typically ate it 2-3 times/day!).  

Me and Jen

The group

I stuck up one finger because my birthday is on the 1st. Jen's was the next day, on the 2nd, hence two fingers. :-)

Chocolate Mousse Cake

After feasting on tapas, the wait staff surprised me with a chocolate mousse cake and a "Happy Birthday" serenade. This is the only shot of the cake  (and you the flash's glare makes it nearly impossible to see--grr), because it was devoured before I even thought to snap a picture. 

My brother brought a huge box along with him to the restaurant...

Brother-sister love

Inside the box was a Crock Pot!!! I'm excited to begin making slow cooker meals and have been bookmarking recipes right and left. If you have any Crock Pot recipe suggestions, please let me know!

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I want to update you all about my plans for next year. I mentioned in my last post that I've decided to stay in DC for grad school. This was actually a very difficult decision because it means that I'm no longer going to become a dietitian. I'll be earning an MS in Health Promotion Management, with a concentration in nutrition. My degree will give me the credentials to do what I'm most passionate about: promote healthy living habits in community, corporate and school settings. After spending many hours praying and discussing my options with family, friends and professors, I realized that I am not so much interested in the science behind food, rather, in teaching and showing others how to enjoy it in a way that benefits them both physically and emotionally. I do not need to become a registered dietitian to do this.

I am SO happy with my decision, and am beyond excited to go back to school in January!

I hope you all enjoyed your weekends!

Trust in the Lord with all your heart

and lean not on your own understanding;

in all your ways acknowledge him,

and he will make your paths straight.

--Proverbs 3:5-6

 

Favorite food blog question: What did you enjoy eating most this weekend?

Do you have any Crock Pot recipe suggestions for me? (Feel free to leave a link!)

A Quarter Century

Today I'm halway over the hill...

25 years of life sure does pass quickly!

50 here I come!

Frightening.

There is at least one legitimate perk that accompanies this birthday though...

I no longer have to pay rental car companies and exorbanant fee for being under 25.

Woohoo!

I also get to listen to my mom sweetly and sappily reminisce about my birth--the pain! the joy!--over the telephone. :-)

This year she even rummaged through my baby book and scanned a few pictures for me...

Ready for a little **flashback fun**?

My fascination with food began at an early age...

CAAAAAKEE! Gimme Gimme!

Not sure what green concoction I demolished here...

Possibly peas? They were one of my favorite foods!

Too many peas turned me into a roly-poly!

Then the juice phase hit...I typically went for apple, but at Grandma's I always drank guava or mango nectar. :-)

Halloween has always been one of my favorite holidays because it's my birthday eve!

And it becomes frighteningly fun when you have bubblegum vampire teeth to wear!

(Apparently my brother didn't catch the memo that teeth--epecially those of vampires--face downward.)

Nonetheless, he did catch the memo about how to be the best brother in the world! I was lucky to be born into a family that includes one pretty amazing guy...

My 2nd birthday

Laguna Beach, 1990

He's as friendly as Buddy the Elf! ;-)

Halloween 2010 (two nights ago)

I digress...

I'm actually out of flashback photos, but how about a few more from this year's Halloween festivities...

Where's Waldo?

  Hello Jackie-O and Marilyn!
 

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Now I'm off to enjoy my first day as a 25-year-old!

Plans for the afternoon include stopping at Open City for a slice of this:

Followed by dinner at Zaytinya. :-)

Have a wonderful day!

On your birthday, what cake (or special indulgence) do you treat yourself to?