Summer: Healthy Eating

Eating right is not just about looking good. It's also about feeling good and being healthy. It's so vital that each of us takes care of our bodies by not only consistently exercising, but also by consuming vitamin-rich foods. Avoid salt and instead reach for the Lemon Pepper and other herbs and spices that pack on flavor without the fat, calories and sodium.  Hydration is so important, especially during Summer. Choose foods that are in season. Not only are they the most fresh, but they are cheaper! P.B.B. wants you to give yourself the best chance at a long, healthy and happy life with super foods! Let's continue to have a great Summer!

Homemade Watermelon Pops

Summer is officially upon us which makes this tasty snack perfect for the season. Why buy artificially flavored popsicles at the store when you can make your very own healthy treats at home?

Simply take 2 cups of watermelon. Cube them and remove the seeds. Blend with 1 cup apple juice until smooth and pour this lovely pink mixture into popsicle molds. Freeze and enjoy!

[Recipe and Images via MinuteClinic.com]

Meatless Monday: Carrot and Ginger Juice Recipe

Perfect for Summer, this juice recipe is nutritious and delicious !

Ingredients:
* 1 bunch carrots
* 4 oranges (Navel, Blood, Valencia, etc.)
* 1 ginger root (about the size of your palm)

Directions:
Rinse the dirt off the carrots. Remove green tops. You can chop them to assist your juicer. There's no need to peel the carrots. Using a serrated knife, cut all of the rind off the oranges and separate to fit through the juicer. Break or cut apart the ginger. Run all of your ingredients through the juicer and mix. If you find the juice to be too spicy from the ginger, add another orange or water to dilute it.

Bon appetit!

Recipe and Images via BLDG25

Meatless Monday: Spiced Nuts

These treats are the perfect addition to any get together. Just make sure you make enough because no one can have just one!

Ingredients:
-1 lb. mixed nuts
-3 tbsp. fresh rosemary
-1 tsp. cayenne powder
-1 tsp. fresh ground nutmeg
-2 tbsp. dark brown sugar
-1 tbsp. kosher salt
-2 tbsp. unsalted butter

Directions:
Preheat your oven to 400 degrees. Toast nuts on a cookie sheet for approximately 10 minutes. Stir the nuts periodically so they don't burn. Mince the rosemary and combine with the rest of the dry ingredients in a small bowl. Using a separate bowl, melt the butter in the microwave. Then add your dry ingredients to the melted butter. When the nuts are golden brown, remove them from the oven and place in a mixing bowl. Add your melted seasoned butter to the nuts. Toss and cool before putting in a serving bowl.

Bon appetit!

[Recipe and Images via honestlywtf]

Eating In: Easy Frittata

Frittatas have quickly become a staple in my home. Perfect for weekend brunch, this dish can be catered to each individual by simply combining eggs and super fresh ingredients or those leftovers you've been wanting use.

I take my ramekin and spray it generously with an oil spray/diffuser. Then I add 2 whisked eggs and whatever I happen to have on hand. This time I used some thawed peas, chopped red bell pepper, chopped yellow onion, leftover chicken from a Chinese curry dish ordered the night before, salt and pepper. Last, but not least, I add shredded cheese. Any cheese will do. Just make sure you use shredded/crumbled pieces (which you can do yourself) to ensure for even distribution. The proportions of each ingredient are up to you and will depend on the size of your ramekin.

Next, I pop it in the toaster oven and bake for 20 minutes, then set to broil for another 20 minutes. The cheese creates a yummy golden crust and the eggs fluff up beautifully once baked. Be careful removing your ramekin, as it will be extremely hot. I love adding a dollop of Sri Racha chili sauce for an added kick. You've made a satisfying and easy, yet elegant meal for one (or for many). And you save money by not wasting leftovers. Consider using tomatoes, spinach, mushrooms, herbs, bacon/prosciutto and scallions.

Bon appetit!

Eating In: Crock Pot Chicken Curry

Here's another crock pot recipe that is one of my faves. You can replace the chicken with beef or tofu. If I had some peas on hand, I would have added them as well.

Ingredients:
- Garlic (the more the better for me)
- 1/2 or 1 white or yellow onion (diced)
- 1-2 whole carrots (peeled and chopped)
- 1-2 russet or golden potatoes (peeled and cubed)
- Chicken (dark meat, white meat or a combo of both; I used skinless and cubed the meat; you can use bone-in to add more flavor; cut according to preference or leave whole pieces)
- Tomato (based) sauce (at least 1 cup but it depends on how much sauce you like)
- Water to create sauce (add according to your preference; I prefer medium thickness/not too watery)
- Spices (I added 2 teaspoons each of the following: turmeric, paprika, cumin, coriander powder, garlic powder, onion powder, sumac; adjust according to your personal preference; no need to include all of these)
- Salt and pepper
- Bay leaves (I like alot; don't forget to remove them when serving)
- Parsley or cilantro when serving
- Jasmine rice (or couscous, brown rice, etc.)

Oil your crock pot to make clean up a snap. I use my spray device for even distribution and no waste.

Place lid on slow cooker and set on high for 3-4 hours or on high for 6-8 hours.

Remove the bay leaves and serve over any kind of rice (I LOVE Jasmine for its fragrance and texture, but any rice will do)  or coucous for a comforting and nutritious meal :) For perfect rice in the microwave, click here.

Bon appetit!

Eating In: Perfect Rice Using the Microwave

My mom taught me how to do this years ago and it NEVER FAILS! There's no need to go out and buy a rice cooker or sit over a hot stove to make sure it comes out perfect. All you need is a casserole dish, rice and water. I LOVE Jasmine rice, but this will work with any rice. However, with brown or wild rice, you will want to add 5-10 minutes or so to the cook time depending on your microwave.

Take 1 cup of uncooked (Jasmine) rice and pour into your dish. Add 2 cups of water. Basically you're working with a 1:2 ratio. For every cup of uncooked rice, you want to add double the amount of liquid (ie. water or chicken broth). 1 cup of uncooked rice is enough for 2 people. You can add salt or use chicken broth instead of water, but I like mine au natural and paired with a flavorful side dish, such as my Crock Pot Chicken Curry. DO NOT PUT THE LID ON. Leave uncovered and put in the microwave. For my particular microwave, I set it for 25-27 minutes. If cooking Jasmine rice, the aroma will begin to fill the air. Once it's done, remove (careful, it's HOT so use an oven mitt) and fluff with a fork. You can cover it with the lid now to keep it nice and warm.

This formula always produces the best rice and it's so EASY! Give it a try and I promise you'll love it :)

Meatless Monday: Garlic Kale Chips

This is a super healthy and yummy snack you all should try!

Bon appetit!

Eating In: Crock Pot Seafood Stew

This Crock Pot Seafood Stew is something I literally just threw together on a whim. It's very simple and it came out great! Adjust according to your personal preference. This recipe made about 5 servings. Add cooked rice or pasta to stretch it even more throughout the week.   Next time I'll remember to add some freshly chopped Italian flat leaf parsley or cilantro when serving :)

Ingredients:
-Seafood (scallops, mussels, clams, fish, or any combination thereof) - I used thawed mussels. When using mussels or any other shell fish, be sure to clean them thoroughly. I like leaving them in their shell which imparts an incredible oceanic flavor and aroma. Once cooked, the meat easily comes out.
-1 large or 2 small Golden or Russet potatoes (peeled and cubed) - I used Russet
- 1/2 yellow or white onion (chopped)
-2 whole carrots (peeled and chopped)
-Tomato sauce (I used 1/2 a jar of store bought Marinara and a small can of condensed tomato soup with added can of water)
-1/2 cup white wine
-Salt and pepper
-Red pepper flakes
-1 garlic clove (chopped)

Now that you've got everything in your crock pot, place lid on and set to low for 8 hours or to high for 4 hours.

Bon appetit!

Meatless Monday: Curried Tomatoes & Chickpeas

Tomatoes are in season, so it only makes sense to enjoy fresh ones as much as possible before the Summer comes to an end. This recipe is the perfect opportunity :) This uber-satisfying dish is as simple as it is delicious.

Ingredients:

2 tablespoons olive oil

4 scallions (sliced; white and light green parts separated)

1 tablespoon fresh ginger (grated)

1 teaspoon curry powder

2 pints grape or cherry tomatoes

1 can (15 1/2 oz.) rinsed chickpeas (garbanzo beans)

1 tablespoon fresh lime juice

salt and pepper

Directions:

Heat the oil in a large skillet over medium heat. Cook the white parts of the scallions, the ginger and the curry powder until fragrant (about 1-2 minutes). Add the tomatoes and cook until beginning to burst (about 5-7 minutes). Add the chickpeas and lime juice. Sprinkle in the scallion greens and add salt and pepper to taste.

Bon appetit!

[Recipe and Image from RealSimple.com]

Meatless Monday: Spiced Peas with Cilantro and Lime

I love citrus and spice- especially in the Summer. Peas are healthy and have such a wonderful creamy and satisfying texture- alot like mashed potatoes. Serve this unexpected dish as a side at your next BBQ or dinner party and it'll knock your guests' socks off!

Ingredients:
1 1/2 lbs. fresh peas in the pod shelled (about 2 cups) or 2 cups frozen peas
2 tbsp. olive oil
2 cloves garlic (sliced)
1/2 tsp. curry powder
1/4 cup fresh cilantro leaves
1 tsp. fresh lime juice

Directions:
If using fresh peas, fill a large saucepan with salted water and bring to a boil. Add the peas and cook until just tender, 3-5 minutes. Drain. Heat the oil in a medium skillet over medium heat. Add the peas, garlic, curry powder and 1/4 tsp. salt and cook, stirring occasionally, until fragrant and warmed through, 2-3 minutes. Add cilantro and lime juice. Toss to combine.

[Recipe and Images via RealSimple.com]

Meatless Monday: Thai Coconut Cucumber Salad

The Summer heat is in full effect! That means we all want to eat a little lighter and healthier, but we still want to be satisfied, right? This recipe is all of that and more. I love the brightness and color it has. You truly eat with your eyes first and this dish does not disappoint. You can have this either cold or at room temp, making it ideal for the season.

Ingredients:

(Dressing)
1/3 cup coconut milk
1 tsp. red curry paste
1 tsp. fish sauce
1 tsp. soy sauce
juice from 1/2 lime
1 tsp. agave
1/4-1/2 tsp. sriracha
1/4 -1/3 cup water

(Salad)

1/2 cup chopped cucumber

1/2 cup chopped red bell pepper

1/2 cup cooked edamame

1/2 cup tofu (baked)
1/4 cup scallions (sliced)
1/2 cup basil leaves (Thai preferably)
4-5 mint leaves (chopped)
1 cup arugula
1 cup rice noodles (cooked)
1/4 cashews (toasted and chopped)
1/4 cup coconut flakes (toasted)

Directions:
In a small bowl, whisk together all dressing ingredients except for the water. Add water, a couple of tablespoons at a time, to thin out the dressing to your liking. Taste and adjust seasoning accordingly. Place in the refrigerator while you chop the salad ingredients.

Toss all salad ingredients, except for the cashews and coconut flakes, with the dressing. Taste and adjust seasoning accordingly. Add the cashews and coconut flakes on top at the end so they remain crunchy. Squeeze the other half of your lime from the dressing on top (or slice lime and serve as garnish). Serve and enjoy!

Bon appetit!

[Recipe and Images via Bldg 25 Blog]

Cool Finds: Uses for Lemon

Lemons are beneficial for so many things. Not only are they great to consume in food/drink, but they are also natural sanitizers and one of the best things you can use on your skin! Mix some lemon juice with a little brown sugar in a small container and you've got yourself a powerful, yet gentle, exfoliant for your skin. You'll look and feel more radiant after just one use. What do you use lemons for?

Meatless Monday: Nachos

Who doesn't love nachos? Now you can enjoy them guilt-free. This recipe is easy on the wallet as well as the waistline :)

Ingredients:
24 baked tortilla chips (approximately 3 oz.)
2 teaspoons canola oil
1 onion (chopped)
1 clove garlic (minced)
1/2 teaspoon chili powder
1/2 cup (canned) black beans (rinse and drain before measuring)
12 cherry tomatoes (halved or quartered)
2 teaspoons lemon juice
1/4 cup fresh cilantro (chopped)
salt and pepper
1/2 cup low fat cheddar cheese (shredded)
1/2 avocado (diced)
1/2 cup reduced fat Greek yogurt
1 jalapeno (sliced)


Directions:
Preheat broiler to high. Line a broiling pan or large rimmed baking sheet with foil and mist with cooking spray. Arrange tortilla chips, overlapping slightly, in a single lawyer on top of foil. Meanwhile, warm oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until tender and translucent (about 3 minutes). Add garlic and jalapenos. Sprinkle with chili powder and cook, stirring until fragrant (about 1 minute longer). Stir in beans and tomatoes. Cook and stir until just warmed through (about 2 minutes). Add lemon juice and cilantro. Season with salt and pepper and give it one last stir. Spoon your yummy bean dip onto the center of your chips and spread evenly. Sprinkle cheese evenly on top. Broil, watching constantly and turning pan often until nachos are hot, cheesy and bubbly (about 1 minute). Remove pan from broiler. Sprinkle avocado over nachos and garnish with dollops of yogurt. Transfer to a platter and serve immediately.

Bon appetit!

[Recipe and Image via allyou.com]

Meatless Monday: Whole Wheat Shells with Asparagus, Peas, Feta and Mint

Nutritious and satisfying is a great combination.  You're sure to love this so much, you won't miss the meat.

Ingredients:
12 oz. whole wheat paste shells
1 lb. asparagus (cut into 1 in. pieces)
1 1/2 cups fresh or frozen baby peas
2 tablespoons garlic oil
3 green onions (thinly sliced; 1/3 cup)
1 cup sliced fresh basil
1/2 cup coursely chopped fresh mint
1 tablespoon grated lemon zest
3 oz. feta cheese (crumbled; 3/4 cup)


Directions:
Bring a large pot of water to a boil. Add asparagus and cook for 4 minutes, or until crisp/tender. Remove asparagus with slotted spoon and transfer to serving bowl. Add pasta to boiling water and cook for 5 minutes. Add peas, return water to boil and cook for 2 minutes. Drain pasta and peas, reserving 1/4 cup of cooking water and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint and lemon zest. Season with salt and pepper to taste. Transfer back to serving bowl. Sprinkle with feta cheese.

Bon appetit!


Recipe and Image via www.vegetariantimes.com]

Meatless Monday: Vegetarian Tortilla Soup

This has GOT to be one of my favorite soups of all time! As much as I love it with chicken, as it is traditionally served, this rendition is a nice alternative for Meatless Monday :) And as the weather cools, this classic soup is perfect to keep your tummy warm and satisfied.

Ingredients:
2 tablespoons vegetable oil
1 lb. package frozen pepper and onion stir fry mix
2 cloves garlic (minced)
3 4-oz. cans chopped green chile peppers (drained)
3 tablespoons ground cumin
1 28-oz. can crushed tomatoes
4 14-oz. cans vegetable broth
Salt and pepper to taste
1 11-oz. can whole kernel corn
12 oz. tortilla chips (personally, I LOVE the blue ones!)
1 avocado (peeled, pitted and diced)


Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin and cook for 5 minutes until the vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer for approximately 30 minutes.  Mix corn into soup and continue to cook for 5 minutes. Serve in bowls and top with cheese, avocado and tortilla chips.

Bon appetit!


[Recipe and Image via AllRecipes.com]

Meatless Monday: White Bean Soup with Tomato Salsa

Just in time for the cooler whether now that Summer has come to a close. Give this recipe a try if you're looking for flavor and comfort this season. Don't have orzo? Rice is a great substitute. Better yet, try wild rice or quinoa to add some extra nutrition.

Ingredients:
1 cup orzo
4 tomatoes (roughly chopped)
1 red bell pepper (roughly chopped)
2 small red onions (diced)
1/4 cup fresh basil leaves (torn)
1/4 cup crumbled Feta cheese
3 tablespoons olive oil
1 tablespoon sherry vinegar
kosher salt and pepper
1 clove garlic (crushed)
1/4 teaspoon dried red chili flake
2 15 oz. cans white beans (rinsed)
4 cups low-sodium vegetable or chicken broth
juice of 2 lemons
crusty bread (optional)

Directions:
Cook the orzo according to the package directions. Meanwhile, in a bowl, combine the tomatoes, red pepper, 1 onion, basil, Feta, 2 tablespoons oil, vinegar, and ¼ teaspoon each salt and pepper. Set aside. Heat the remaining oil in a large saucepan over medium heat. Add the garlic, chili flakes, and remaining onion. Cook until softened for about 3 minutes. Add the beans, 3 cups broth, and lemon juice. Bring to a boil. Reduce heat to medium-low; simmer for 5 minutes. Remove from heat and let cool slightly. Transfer the bean mixture to a food processor or blender. Pulse until combined but still slightly chunky. Season with ½ teaspoon salt and ¼ teaspoon pepper. Return the bean mixture to a saucepan over medium heat. Add the remaining cup broth and bring to a simmer. Stir in orzo. Ladle soup into bowls and spoon salsa on top. Serve with bread (if desired).

Bon appetit!

[Recipe and Image via RealSimple.com]

Meatless Monday: Shanghai Noodle Salad

Noodle dishes are so satisfying! This chilled version is perfect for Summer, allowing you to indulge while staying cool!

Ingredients:
1 lb. fresh thick Chinese wheat noodles
1/4 cup ketchup
3 1/2 tablespoons sesame oil
3 1/2 tablespoon soy sauce
2 tablespoons brown sugar
2 teaspoons salt
1 1/2 teaspoons lime juice
1/4 cup chopped green onion
2 carrots (peeled and shredded)
1 small zucchini (cut into matchsticks)
1 (red or orange) bell pepper (cut into matchsticks)
1 tablespoon toasted sesame seeds
1 teaspoon crushed red pepper flakes

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles and return to a boil. Cook the noodles uncovered, stirring occassionally, until they have cooked through, about 5 minutes. Drain well in a strainer in the sink. Rinse the noodles with cold water several times to chill, then drain again.

In a large salad bowl, whisk together ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until brown sugar has dissolved. Place the noodles, green onions, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl and gently toss to thoroughly mix the salad and coat with dressing.  Chill at least 2 hours before serving.

Bon appetit!

[Recipe and Image via AllRecipes.com]

Meatless Monday: Spiked Peach Limeade Granitas

Ingredients:

Ingredients:
4 cups water

3 cups peach slices (about 3 medium)

1 1/3 cups sugar

6 mint leaves

1 1/3 cups fresh lime juice

3/4 cup rum

peach slices (optional)

fresh mint sprigs (optional) 

Directions:
Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.

Place half or peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish

Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.

 Bon appetit!

[Image and Recipe via MyRecipes.com]

What to Watch: "Heat Seekers"

I am a big fan of the show "Chopped" on Food Network.  So I'm pleased to see one of the veteran judges, Aaron Sanchez, coming out with a new show called "Heat Seekers".  He and Roger Mooking, award-winning musician and host of Cooking Channel's "Everyday Exotic", will be traveling across the country in search of some seriously spicy grub.  If you've seen the commercials, you'll notice that these two don't mess around!  Will you be tuning in?