80--- Grapefruit Endive Salad

Grapefruit is in season and it is so delicious right now! These tangy fruits are full of vitamin C, lycopene, and other antioxidants.  They have some of the highest antioxidant properties of any fruit!  Grapefruit have the highest antioxidant content when fully ripened-- so get yours now!

There are several drugs which have interactions with grapefruit juice, so check with your dietitian, physician or pharmacist if you are taking medications.

Grapefruit Endive Salad
Serves 4

2 large red grapefruit, peel and rind removed (cut away), then cut into thin slices
2 small heads Belgium endive, sliced (use slices of leaves, not core)
1/2 cup walnuts, toasted in a nonstick pan over medium high heat
1 Tbsp champagne vinegar
1 tsp walnut oil
1 1/2 tsp fresh mint leaves, chopped finely
1/4 cup gorgonzola cheese crumbles

Combine grapefruit slices, endive slices, toasted walnuts in a serving bowl.  Add walnut oil, mint, and champagne vinegar to a small jar, cover and shake to combine.  Drizzle dressing over grapefruit mixure and toss to coat.  Garnish with crumbled gorgonzola.

Nutrition Info per ~1/2 cup salad: 190 calories, 11 g fat (3 g monounsaturated, 7 g polyunsaturated), 7 g protein, 13 g carbohydrates, 3 g fiber

20--- Mexican Chorizo Strata

I love love love stratas! Who wants to wake up in the morning and prepare a big meal? Wouldn't you rather chill on the sofa after a nice run with a cup of coffee and your Boston Terrier? I would.  Make it the night before, toss it in the oven that morning and presto chango: breakfast or brunch is served.


This Mexican-style strata uses tortilla chips in place of the typical bread cubes.  Fantastic.


Mexican Chorizo Strata
Serves 12

1 tsp olive oil
1 lb chorizo sausage
1/2 medium white onion, chopped
1 red chile, seeded and finely minced
4 oz diced green chiles
8 eggs
1/3 cup milk
3 cups corn tortilla chips
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/2 tsp dried Mexican oregano
1/4 tsp salt
1/2 tsp dry mustard
1 cup shredded pepperjack cheese
2 tomatoes, seeded and chopped
1/4 cup chopped cilantro

In a large skillet, heat olive oil over medium-high heat.  Add onions and saute until softened, ~ 3 minutes.  Add crumbled chorizo sausage and saute until browned and cooked through. Remove from heat and set aside to cool slightly.

In a large bowl, beat eggs with milk.  Add all spices, then fold in diced red and green chiles and half of shredded cheese.

In a 9 x 13" baking dish prepared with baking spray, lay out corn tortilla chips in bottom of dish.  Top with half of chorizo mixture, then half of egg mixture.  Repeat layering with chorizo and egg mixtures, then top with remaining shredded cheese, chopped tomato, and cilantro.

Cover and place strata into refrigerator overnight.

When ready to cook, remove strata for 30 minutes prior to baking to bring to room temperature.  Preheat oven to 350 degrees.  Bake for 55-65 minutes, until a knife inserted into the center comes out clean.  Remove from oven and serve immediately.  Garnish with chopped cilantro if desired.

80--- Lentil Raviolis with Roasted Mushrooms & Fennel

When I first tried these I thought "I would have paid top dollar for these at a restaurant and been completely satisfied with my purchase." 


They feel so decadent!  But the truth is they are so easy and healthy!  If you have ever NEEDED to make something from my blog, this is it.  Hands down.  Do it now.

Lentil Raviolis with Roasted Mushrooms & Fennel
Serves 4

RAVIOLIS
1/4 cup lentils (you choose type)
8 1/2 cups vegetable broth, divided
3 cloves garlic, pressed
1/2 cup red onion, sliced
6 baby portobello mushrooms, washed, stemmed and sliced
1 tsp olive oil
3 Tbsp balsamic vinegar
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp fennel seeds
1/4 tsp dried basil
32 wonton wrappers

In a small saucepan, bring 1/2 cup broth to a boil.  Add lentils and reduce heat to a simmer.  Continue to cook for ~60 minutes, or until lentils are soft and majority of broth is absorbed.  Add lentils to a food processor.

In a large skillet, heat olive oil over medium-high heat.  Add fennel seeds. garlic and red onion and saute for ~4 minutes until onion is softened.  Add sliced mushrooms and vinegar.  Reduce heat to medium and cook for additional 5 minutes or until mushrooms are softened.  Add dried basil, salt and pepper.  Remove from heat and add mixture to lentils in food processor.  Blend until a puree is formed, scraping down edges to mix evenly if needed.

Lay out wonton wrappers on a clean surface.  Use a pastry brush to brush each wrapper lightly with water.  Spoon ~1 Tbsp of lentil mixture onto half of the wrappers.  Top each with another wrapper, press gently to remove air, then fold bottom edge over top edge and press edges with a fork to seal.  Set aside and repeat with remaining wrappers (I only moisten 8 wrappers at a time to save space).

Bring remaining 8 cups of broth to a boil in a large stock pot.  When ready to cook raviolis, drop four at a time into broth and cook for 5 minutes.  Remove with a slotted spoon and repeat with remaining raviolis.

ROASTED MUSHROOMS & FENNEL
2 fennel bulbs, sliced into strips
3 cloves garlic, pressed and finely minced
15 baby portobello mushrooms, stemmed and halved
2 tsp olive oil
Salt
Fresh ground black pepper

Preheat oven to 400 degrees.  Toss all ingredients in a 9x13" pan and bake for 30 minutes, until fennel is softened with golden brown edges.

Remove from oven.

ALMOST ALFREDO SAUCE
Follow directions as listed


To assemble: place 4 raviolis on a plate, spoon almost alfredo sauce over and top with roasted fennel and mushrooms. Sprinkle with shredded Parmesan cheese for garnish.

Nutrition Info per 4 raviolis, sauce, and roasted mushrooms and fennel: 340 calories, 8.5 g fat, 12 g protein, 42 g carbohydrates, 4.5 g fiber

80--- Roasted Vegetable Wrap with Oven-Fried Spinach and Caramelized Onion Hummus

Oven-frying the spinach makes it crispy and delectable.  Have you ever had deep-fried spinach? Confession: it's my favorite vegetable.  But I do not own a deep-fat fryer (shocker, right?) and oven-frying it saved us a few calories.  And this hummus? Put it on everything.

Roasted Vegetable Wrap with Oven-Fried Spinach and Caramelized Onion Hummus

HUMMUS

Makes ~2 cups

1 can chickpeas, drained and rinsed

1 Tbsp tahini

2 Tbsp lemon juice

1 clove garlic, minced

1/2 tsp salt

1/2 small white onion, sliced thin

1/2 tsp olive oil

1/2 cup white balsamic vinegar

2 Tbsp brown sugar

Fresh ground black pepper

In a skillet over medium heat, heat olive oil.  Add sliced onion and saute until softened, ~5 minutes.  Add vinegar and brown sugar and stir to combine with onions.  Continue to heat until vinegar is reduced, ~ 5-7 minutes.  Sprinkle with fresh ground black pepper and set aside.

Place onion mixture, chickpeas, garlic, salt, tahini and lemon juice into a food processor.  Mix until a smooth puree is formed.  Spoon into a covered container and refrigerate until ready to use.

ROASTED VEGETABLES & SPINACH

1 zucchini, sliced lengthwise into 1/4" thick strips

1/2 red pepper, seeded and sliced into strips

1/2 red onion, sliced into thin strips

2 cups baby spinach leaves, stemmed

1/2 tsp fennel

1/2 tsp salt

1/2 tsp paprika

1/4 tsp celery salt

1/2 tsp dried thyme

Olive oil spray

Sea salt

Preheat oven to 400 degrees.  Combine spices in a small bowl.  Spray a baking sheet lightly with olive oil spray.  Lay sliced zucchini, red pepper, and red onion on prepared sheet.  Sprinkle with seasoning mixture.  Place in oven on lower rack and bake for 20-25 minutes, flipping vegetables halfway through cooking.

On additional prepared baking sheet (with olive oil spray), lay out baby spinach leaves.  Spray lightly with olive oil spray and sprinkle with sea salt.  Place sheet into oven  on upper rack when vegetables have ~15 minutes left to cook.  Watch closely so that spinach leaves do not burn.  Remove from oven when crisp.

WRAP

Makes 2 wraps

2 large wheat tortillas

1/2 cup caramelized onion hummus

Roasted vegetables & oven-fried spinach

Lay out tortillas on a flat surface.  Spread 1/4 cup hummus evenly on each.  Layer zucchini, pepper, and onion strips in middle of each tortilla.  Top with oven-fried spinach.  Fold over tortilla edges, fold up bottom side toward center, then fold over top side (folding burrito-style).  Cut in half and serve.

Nutrition Info per 1 wrap: 243 calories, 4.6 g fat, 42 g carbohydrates, 13 g protein, 9 g fiber

80--- Tortilla Pizzas

If you are familiar with my Grilled Taco Pizza or Sandy Special Flatbread Pizzas, this is not a new concept for you.  Putting pizza toppings onto a tortilla (or flatbread), then baking them in the oven (or grilling them) until the "crust" is crisp.  It is one of my "I had to work late and have NO time to make dinner" meals that happens occasionally.  You can make them really healthy, or not so healthy.

This recipe is a revised version of my Sandy Special pizza, named for my sister-in-law, who owns a pizza joint in Cali.  This is her creation.  And it's fantastic.

Tortilla Pizza (Sandy Style)
Serves 4

(4) 10" flour tortillas
3 Tbsp olive oil, divided
2 tsp minced garlic
1 1/3 cups quartered artichoke hearts (patted dry if canned), separated into smaller pieces
1 1/3 cups baby spinach leaves, stemmed
1 cup sliced onions
1 cup white beans, drained and rinsed well
2 oz crumbled feta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup jalapeno slices, chopped (optional)
Seasoning salt (optional)

Preheat oven to 350 degress.

Heat 1 tsp in a skillet over medium heat.  Add sliced onions and saute until soft, ~5 minutes.  Remove from heat and set aside.

On each tortilla, spread 1/2 tsp olive oil.  Sprinkle 1/2 tsp minced garlic onto each tortilla, then spread white beans, artichoke pieces, spinach leaves, sauteed onions, cheeses and jalapenos (if desired) evenly onto tortillas.

Place in oven, directly on middle rack, and bake for 10-14 minutes, or until tortilla is crispy.  Remove from oven and allow to cool for ~2 minutes prior to cutting into quarters and serving.

Nutrition Info per 1 pizza: 381 calories, 9 g fat, 26 g protein, 51 g carbohydrates, 13 g fiber

80--- Easy Roasted Roots

I've made roasted root vegetables before.  I will make them again.  And again.  For this batch I used all of the "leftovers" from my garden-- you know, the roots that get forgotten about until the ground freezes and then you say "Crud!  I need to dig those up!"


Root vegetables have wonderful nutrient values, they can be stored for a very long time, and they often cost less than other vegetables.  Slowly baking them creates a fantastic sweet flavor.  If you plan on roasting other vegetables with your roots, such as asparagus or broccoli, add them about halfway through cooking.

Easy Roasted Roots
Serves 4

2 cups carrots, sliced into circles or sticks, ~1/2" thick
2 cups beets (I used baby beets), sliced into circles or chunks, 1/2" thick
1 Tbsp olive oil
2 tsp vegetable seasoning
1/4 cup fresh herbs of choice (I used Italian parsley), chopped for garnish

Preheat oven to 400 degrees.  Toss carrots and beets (and/or other roots of your choice such as parsnips) with olive oil.  Place onto a baking sheet and sprinkle with vegetable seasoning.  Bake for ~40 minutes or until tender (but not mushy).

Remove from oven and allow to cool for 5 minutes prior to serving.  Garnish with herbs and enjoy!

Nutrition Info per 1/2 cup: 98 calories, 3.4 g fat, 2 g protein, 11 g carbohydrates, 4 g fiber

12 Tips of Christmas: A Summary for your New Year

1. Drink more water and fewer gluttonous beverages.

2. Move to a beat during your exercise routine.

3. Meal planning saves time & money and helps you get in all of your nutrients.

4. Maybe eat less meat.

5. Curb grazing by putting things on a plate before you eat them.

6. Try intervals! Get your heart rate up, then bring it down.  Repeat.

7. Breakfast. Eat it.

8. Try a balanced diet before you consider a truckload of supplements.

9. No one fruit or vegetable is BEST.  Eat them all.  The more color the better.

10. Resistance (strength) training is not just for Arnold. Try it 2-3 times per week.

11. Set a weekly exercise goal in minutes.  Easier to achieve.  More difficult to avoid.

12. Keep track of your intake and physical activity.  I see the light!