It’s hard to believe that as of this week I have been blogging for two years- this is post number 185! I launched eNourishment right before ringing in 2009, thinking what better time to unleash a blog about healthy food and nutrition… after the holidays! So it’s pretty cool that each blog anniversary coincides with New Years, a key time when I reflect, regroup and set new goals. Reflection-wise, I have to say A LOT has happened in the past 2 years- all good stuff too :) I started this blog (an impetus for creating a collection of original and healthy recipes), became a first time mom to my wonderful baby girl and then moved into an awesome new home (luckily fully equipped with quite the kitchen for cooking!) All of these life developments plus my busy career can make it a challenge sometimes to keep blogging but I AM very committed and am always glad that I continue to create, cook and write. So when it comes to goals for this coming year blog-wise, not only will I keep making up yummy recipes and posting on interesting nutrition topics, but I hope to also improve my food photography, network more and learn from other bloggers, increase my blog's readership/visibility and maybe even give the overall looks of enourishment a bit of a facelift. So there are the goals, now back to reflections- I want to say thank you to all my readers and let’s take a look back some of my favorite recipes I’ve posted since eNourishment started. Happy New Year, Happy cooking!
Black Bean and Corn Enchiladas with Lime Cilantro Rice
Ken’s Vegetarian Chili for Champions
Guest Recipe: Turkey Burgers by Sonny Amou
Creative Crepes for breakfast, lunch, dinner, entertaining…you name it!
Apple Cinnamon Fruit Dip
Banana Nut Cookies
Spinach and Strawberry Salad with Strawberry Vinaigrette
Black Eyed Pea and Zucchini Jambalaya
Parmesan Crusted Chicken
Coconut Cashew Rice
Spinach Artichoke Dip
Mini Pumpkin Pie Ice Cream Sandwiches
Wednesday, December 29, 2010
Thursday, December 23, 2010
A festive cake- great for the holidays, but doesn’t pack on the pounds!
1 ¼ cups whole wheat pastry flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1 egg or ¼ cup egg substitute
½ cup packed brown sugar
¼ cup margarine, melted
¼ cup light maple syrup
½ cup 0% Greek yogurt
3 cups chopped pears
Preheat oven to 350 degrees. Mix flour, cinnamon, ginger and baking soda in a small bowl. In a larger bowl, mix the brown sugar, maple syrup, egg, margarine, and Greek yogurt. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the chopped pears and add batter to a 9 X 9 inch pan coated with cooking spray. Bake for 35 minutes or a toothpick comes out clean after inserted in the center.
Makes 12 servings:
Serving size: 1/12th of recipe Calories 138 Protein 3 g Carb 23 g Fiber 2 g Sugars 15 g Fat 4 g Saturated fat <1 g Sodium 233 mg
Thursday, December 16, 2010
I was recently interviewed for a post on a community news website called EncinoPatch. Check out the article on how to avoid holiday weight gain and stay fit during the holidays with good hygiene, exercise and tips on avoiding overeating. Click HERE. Happy Healthy Holidays!
Sunday, December 12, 2010
I literally whipped this up right before a get-together I hosted a little while back. I was making Cucumber Water so I had plenty of lemons on hand, plus quite a bit of leftover cream cheese after making my Spinach Artichoke Dip. So I added fresh lemon juice to cream cheese, added a little powdered sugar and viola! This recipe is like a cross between a frosting and a spread. Great for serving with muffins or quick breads, like my Banana Blueberry Oat Loaf.
One eight ounce tub light cream cheese
4 teaspoons powdered sugar
2 tablespoons fresh lemon juice
Put both ingredients in a medium bowl and mix well by hand or with an electric mixer. Refrigerate if not serving immediately.
Makes 12 servings
Serving Size: 1/12 of recipe, little over 1 tablespoon Calories 42 Protein 1 g Carb 2 g Fiber 0 g Sugars 2 g Fat 3.5 g saturated fat 2 g Sodium 82 mg
Lemony Cream Spread
Sunday, December 5, 2010
This pasta dish is a nice departure from the traditional kind smothered with red sauce. A few simple and healthy ingredients combine to create a nice and subtle blend of earthy, fresh flavor. I found a whole wheat variety of gnocchi at Trader Joes that I was excited to try in this recipe.
2 cups cooked gnocchi, preferably whole wheat (I used Trader Joes whole wheat brand)
1 teaspoon olive oil
½ cup finely chopped shallots
2 -3 cloves garlic cloves, finely chopped
6 cups of fresh spinach
½ cup chicken or vegetable broth
¼ cup white wine
3 tablespoons chopped walnuts
3 tablespoons parmesan cheese
chopped fresh basil (optional for garnish)
Cook gnocchi according to package directions, drain and set aside. Add the teaspoon of olive oil to a large pan, throw in the shallots and garlic and brown on medium heat for about 3 minutes. Add the spinach, broth and wine and heat until spinach is slightly wilted, Stir in the cooked gnocchi and heat for another few minutes until warmed though. Top with nuts and cheese (1/2 tablespoon of each) and serve. Fresh chopped basil makes a nice garnish.
Makes 3 cups, 6 servings:
Serving size: ½ cup Calories 160 Protein 3 g Carb 21g Fiber 3 g Sugars 0 g Fat <1 g saturated fat 0 g Sodium 300 mg