Give the Gift of Eighty Twenty

Here is an easy, non-judgemental way to tell someone on your holiday shopping list that you love them and care about their health:

Make them exclusive Eighty Twenty jars!

One eighty and one twenty will introduce them to a balanced eating pattern.




Here are the instructions for giving the gift of my Slow Cooker Lentil Chili:
1. In a small baggie combine spices:
4 cubes tomato bouillon
1 1/2 Tbsp chili powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp coriander
2. Add 1 lb red or green lentils to a jar and add spice bag.
3. Click here to print a PDF file for Slow Cooker Lentil Chili instructions.
4. Place instructions into jar, seal, and decorate as you wish!


Here are instructions for giving the gift of my Green Tea Cookies:1. In a small baggie combine:
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tarter
2 Tbsp matcha powder
2. In another baggie add 1/4 cup fine white sugar.
3. Add 1 1/2 cups all-purpose flour into a jar and add two filled baggies.
4. Click here for PDF instructions for Green Tea Cookies. Print and place into jar.
5. Seal jar and decorate as you wish!

80--- Healthy Spinach Artichoke Dip- Revamped

This was good the first time around. But I thought that I could do better. And eliminate some dairy and processed stuff. So I did. And now it's better with amazing artichoke flavor. It is still a FANTASTIC tailgating/football watching snack.


I love football. But that love really only extends to college ball. I do not love NFL football. The instant replay challenges drive me mad. Here's my thoughts: the referees are part of the game. No one is perfect, and they are no exception. The calls that they make are PART OF THE GAME. I do not care how much money is at stake. It's a game. There's my two cents.


If I do watch the NFL I choose my team by the best uniform color. And I bet on horse races by the coolest name. Don't take me to Vegas.


This spinach artichoke dip is so tasty. Here's a tip: don't tell anyone that it's healthy. They will eat it anyways and love it.


Healthy Spinach Artichoke Dip
Serves 6-8


6 cups raw baby spinach leaves, stemmed
1 clove garlic, pressed and finely minced
1 small white onion, chopped finely
2 cans quartered artichoke hearts, drained
1 tsp olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup Parmesan cheese, shredded


Preheat oven to 350 degrees. In a large nonstick skillet heat olive oil over medium heat. Add garlic and chopped onion and saute until tender, ~ 2 minutes. Chop one can of artichoke hearts into 1/2" pieces.  Add pieces to skillet and heat for one minute. Add spinach leaves, turning constantly until leaves have softened. Remove from heat.


In a small food processor, blend remaining can of artichoke hearts until smooth. Add salt and pepper and mix to combine. Spoon puree into a medium bowl. Add sauteed spinach and artichoke heart mixture and fold to combine. Add 1/4 cup Parmesan cheese and stir.


Place mixture into a 2-3 cup oven-safe crock. Top with remaining 1/4 cup cheese and bake for 20 minutes. Place oven on high broil, and broil until cheese is lightly browned.


Allow to cool for 5 minutes prior to serving. Serve with Wasa crackers, flatbread, or pita chips.


Nutrition Info per 1/2 cup serving: 95 calories, 3 g fat, 6 g protein, 10 g carbohydrates, 2.5 g fiber

80(ish)--- Leftover Frittata

I hope you still have Thanksgiving leftovers.  If you were shopping ALL DAY yesterday like I was this may be your first chance to dive into them!
Leftover frittatas are not just limited to holiday dinners! Any meal leftovers can be made into a frittata.  Spaghetti? Sure.  Rice and beans? Why not? Chocolate chip pancakes? Maaaayyyybe not. But possibly worth a try.

I am not posting nutrition info, as it will vary quite a bit by what your dinner entailed. 
Leftover Frittata
Serves 6

6 egg whites
2 whole eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 tsp paprika
4-5 oz turkey, chopped
1/2 cup green bean casserole (or other vegetable)
1/2 cup stuffing (dressing)
1/2 cup yams, chopped (use same method as stuffing if using mashed)
3/4 cup mashed potatoes, chilled
2 Tbsp butter

Preheat oven to 350 degrees.

Roll 2-3 Tbsp mashed potatoes into balls, then place onto a plate and flatten into a disc.  Repeat with remaining potatoes.  Set aside.

Whisk together eggs, egg whites, milk, salt, paprika and pepper.  Gently fold in turkey, green beans, and yams.

In an oven-safe 10" skillet over medium heat, melt butter.  Place potato discs into pan, creating a "bottom" for your frittata (discs do not need to touch). 

Spread some of the melted butter from the bottom of the pan around the inside edge and pour egg mixture into pan, evenly distributing ingredients.  Place 1 Tbsp dollops of stuffing throughout egg mixture, lightly pushing them down into liquid.  Continue to heat over medium heat until bubbly, ~ 5 minutes.

Transfer skillet to oven and continue to cook for ~20 minutes, or until eggs are done completely and edges of frittata are slightly pulling away from pan.  Remove from oven and allow to cool ~2 minutes.

Frittata should gently slide onto a serving plate.  If not, place a plate upside down onto skillet.  Gently flip over (skillet will be hot).  Repeat process with serving plate.

Cut into slices and enjoy!

80--- Wild Rice Cornbread Stuffing- Stuffed Mushrooms

Thanksgiving leftover recipe! You may use your own stuffing, but this Wild Rice Cornbread Stuffing is excellent as well!

If you choose to use your own stuffing, follow the directions from For the mushrooms on.

Wild Rice Cornbread Stuffing-Stuffed Mushrooms

Makes 24 mushrooms

STUFFING

1 1/2 cups low sodium chicken broth
1 cup water
1/2 cup wild rice
1 tsp olive oil
1/2 cup yellow onion, finely chopped
1 stalk celery, finely chopped
1/3 cup corn kernels
1 Tbsp fresh parsley, chopped
1/2 cup mushrooms stalks
1/3 cup toasted macadamia nuts (saute in a nonstick pan over medium heat until lightly brown)
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/4 tsp salt
1/4 tsp garlic powder
Dash cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp fennel seeds
Cornbread, crumbled (recipe follows)

CORNBREAD (or use your favorite recipe)
2/3 cup all purpose flour
6 Tbsp corn meal
2 Tbsp sugar
1 tsp baking powder
1/2 cup skim milk
2 Tbsp olive oil
1 large egg white

MUSHROOMS
24 large baby portobello mushrooms, washed and stemmed
Olive oil spray
1/2 cup low sodium chicken broth

For cornbread:

Preheat oven to 400 degrees.  Lightly spray a 9x4" bread pan with baking spray.  Combine dry ingredients then add in remaining ingredients and stir until just moistened.  Bake 15 minutes or until lightly golden brown and a toothpick inserted into the center comes out clean.

For stuffing:

For rice, combine 1 cup chicken broth, 1 cup water, and rice in a saucepan.  Bring to a boil, then reduce heat to simmer, cover and cook until tender, ~45-60 minutes.  Drain rice if necessary and place into a mixing bowl.

Heat olive oil in a large skillet.  Add onion, celery, mushroom stems and seasoning.  Cool until softened, then add corn and parsley and cook until heated through, ~ 2 minutes.  Spoon into bowl with rice.

Add crumbled cornbread and macadamia nuts.  Stir to combine and add 1/2 cup chicken broth to moisten.

For mushrooms:

Preheat oven to 375 degrees.  Lightly grease a 9x9" baking dish.

Stuff each mushroom with ~1 Tbsp stuffing mixture and place into prepared baking dish.  Drizzle ~1 Tbsp broth onto each mushroom.  Bake for ~15 minutes, or until stuffing is crispy.  Remove from oven and allow to cool slightly prior to serving.

Nutrition Info per 1 mushroom: 67 calories, 2.5 g fat, 2 g protein, 8 g carbohydrates, 1 g fiber, 95 mg sodium

Giving Thanks

I am feeling overwhelmed with all of the things that I am thankful for today.  Giving thanks is important for our health.  It can help with depression and it can improve the flowage of happy hormones which increases your positive outlook on life. 

Here are my tops:

1.  I am thankful for my health.  Seeing patients who do not have great health really makes me realize that it is, indeed, a luxury.  My body is a fantastic vessel that lets me torture it on a daily basis and it always bounces back.

2.  I am thankful for love.  I have so much of it in my life.  My hubby, whom is the most fantastic man that I have ever met, loves me endlessly even when I do not deserve it. 

3.  I am thankful for my family. My family loves me, even when I feed them nothing but greens. I am thankful that my mom and dad and my in-laws can all celebrate the holidays together and enjoy it.  I am thankful that I have a wonderful sister and the best brother-in-law, sister-in-law, niece and nephew that anyone could ever ask for.  My parents support me in everything that I do.  Even if it's not the best idea.  I am thankful for all of my grandparents, and that they have lived to such ripe ages that I have gotten to spend as much time with them that I have.

4.  I am thankful for my fantastic homegirls.  The ones I run with.  The ones I don't.  The ones I speak to daily.  The ones I speak to yearly.  They keep me sane and let me cry but most of the time make me laugh until I cry.  They got my back.

5.  I am thankful for my warm home and my simple life.  And my dogs who bring me so much joy and laughter.

6.  I am thankful for my job.  Truly, I am the luckiest person ever.  I love going to work.  I get to help people be healthy.  And talk about food and exercise all day.  And I get paid for it.  And I have wonderful bosses and I love my co-workers.  Fantastic.

7.  I am thankful for where I get to live.  It's beautiful.  My community and the scenery bring happiness and comfort (except when it's really really cold- then it's still pretty, but cold).

8.  I am thankful for all of you.  Those who follow me, those who check on me occasionally.  This blogging thing is truly enjoyable for me and without you it would mean nothing at all.

Happy Thanksgiving!

PS: I am also thankful for whomever took this lovely picture and posted it on Flickr, where I stole it from.

80--- Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips

I'm not sure if I've ever met anyone who doesn't like edamame.

Edamame are immature soybeans. They are often served in their pods, seasoned with salt or soy sauce. These beans are high in protein and fiber, as are most beans. Now ladies, we don't want to overdo it in the soy department, but snacking on these little green buggers in moderation is absolutely permissable.


Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips
Makes ~ 2 1/2 cups dip and 40 chips

DIP
2 cups shelled edamame, cooked
2 cloves garlic, pressed and minced
3 Tbsp lemon juice
1 tsp olive oil
2/3 cup water
1/4 tsp fresh ground black pepper
1/2 tsp salt


CHIPS
20 wonton wrappers, sliced in diagonal halves
Olive oil spray
Sea salt (I used Hawaiian)
Fresh coarsely ground black pepper


Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil spray. Place wonton slices onto sheet so that they are not touching. Spray slices lightly with olive oil, then sprinkle with sea salt and pepper. Bake for 6-8 minutes, or until edges are lightly brown. Remove from oven. Note: chips will brown while left on baking sheet. Place chips into a serving container. Leftovers may be kept in an airtight container for 4-5 days.


While chips are baking, combine dip ingredients into a food processor. Mix until a puree is formed. Spoon into a serving container.


Nutrition Info per 1/2 cup dip and 8 chips: 122 calories, 5.5 g fat, 9 g protein, 6 g carbohydrates, 3 g fiber

20--- Rustic Pumpkin Tiramisu

This rustic version of tiramisu will be a fantastic, unique addition to your turkey day dinner. It is made ahead of time, and serving is easy since each portion is pre-packaged into a little jar!

I did not have enough small jars in my cupboard, so I used larger jars that are great for sharing with your sweetie.

Rustic Pumpkin Tiramisu

Serves 6

1/4 cup pure maple syrup

1 1/2 Tbsp dark rum

1 cup pure pumpkin (canned)

1 tsp ground cinnamon

1/2 tsp ground ginger

1 cup heavy whipping cream, divided
1/4 cup fine granulated white sugar
4 oz mascarpone cheese
1 Tbsp powdered sugar
4 oz Biscoff ginger cookies (found at your specialty grocery)
6- 8oz canning jars


In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined. In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form. Gently fold whipped cream mixture into pumpkin mixture.


In an additional mixing bowl, combine mascarpone cheese and powdered sugar. Beat until combined, then add 1/2 cup whipping cream and beat until mixture is thickened.

In a small spouted liquid measuring cup, whisk together maple syrup and rum.

To assemble: Place two ginger cookies into the bottom of each small jar. Drizzle ~ 1 Tbsp rum mixture onto cookies. Add pumpkin filling on top of cookies, then top with two additional cookies. Drizzle 1 Tbsp rum mixture onto these cookies as well. Top with remainder of pumpkin filling. Dollop mascarpone topping onto pumpkin filling and spread evenly.

Put lids onto each jar and place in refrigerator for at least 8 hours (can be made one day ahead). Sprinkle with pumpkin pie spice prior to serving.