20--- Queso Blanco Salsa

If you've followed my blog for some time now, you know that I have a love of faux cheese. Queso dip to be exact.

Yep.  The artificially colored shelf-stable stuff that comes in a jar combined with salsa.  I know. It's bad.  But it's so gooooood.

In my world, you get to have a vice.  AND if your vice isn't that bad (as in, compared to heroine) you get two.

And even though I know that I can indulge in my vice from time to time (I AM trying to avoid is as much as possible during pregnancy and breast feeding), I strive for better.

Here is my very real substitute.  Just in time for Super Bowl!

Queso Blanco Salsa
Serves 8

2 tsp olive oil
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup chopped fresh red bell pepper
1/2 cup diced green chiles (from a can), your choice of heat
1/2 cup half & half
10 oz queso fresco (whole milk variety), cut into small cubes
4 oz extra sharp white cheddar cheese, shredded
1 vine-ripe tomato, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
Salt & fresh ground black pepper

In a small food processor, combine onion, jalapeno, and red pepper and chop finely.

In a medium saucepan, heat olive oil over medium high heat.  Add chopped onion and pepper combination, and saute until fragrant, ~ 3-4 minutes.  Stir in green chiles and half & half.  Bring to a low boil, then reduce heat to medium and stir in cheeses.  Continue stirring continually until all cheese is melted 

Stir in tomato and cilantro, then season with salt and pepper to taste.  Heat through, stirring continually for additional 5 minutes.

*If you are going for spicy add a few dashes of cayenne pepper.

Serve warm with tortilla chips.

STEP FIVE: Zzzzzzzzzzzz

This is STEP FIVE in my six-part series on living a healthier life!

Sleep is so important. It's a basic, primal need. It probably should have been STEP ONE. 

If you don't sleep well, it's difficult to make good decisions about food (and life in general).

And it's difficult to have enough energy and motivation to exercise (STEP SIX).

How much do you need?  Studies have shown 6-8 hours is adequate for the average person.  And those are uninterrupted hours.

You cannot "catch-up" on sleep on the weekends, or when you retire.  Our bods do not work like that.

Do what you have to do to get your hours!  

Go to bed earlier.  Sleep a little longer.  Yes, you DO have the time to sleep.  If you can honestly not find the time for sleep, something in your life may need some tweeking.  

Stay tuned for the final step next week!

80--- Skinny Eggplant Parmesan

I believe that vegetarian cuisine should be healthy.  I mean, besides the animal-rights bit, isn't that really the point?

Traditional fried Eggplant Parmesan is not.  I lightened it up without sacrificing flavor.  Why yes, I am that good, thank you for saying so.

Skinny Eggplant Parmesan
Serves 2

MARINADE
1 medium eggplant, stemmed (both ends), and cut into quarters lengthwise
2 Tbsp olive oil
3 cloves garlic, pressed and minced
2 Tbsp balsamic vinegar
1/2 cup water
1/4 tsp salt
Fresh ground black pepper

ROASTING
Olive oil spray

SERVING
1 tsp olive oil
1 cup baby spinach leaves, chopped
1 cup baby kale leaves, chopped
2 cups marinara sauce (I suggest if you do not make your own to find one in the grocer's refrigerated section and make sure that sugar is not one of the first 5 ingredients)
2 Tbsp pine nuts (toasted if you wish in a nonstick pan)
1/4 cup Italian seasoned bread crumbs (make your own if you wish or eliminate for gluten-free)
1/4 cup shredded Parmesan cheese

Combine marinade ingredients in a shallow covered dish.  Place eggplant slices in dish and flip to ensure they are coated with marinade.  Place covered in refrigerator for 2 hours.

Preheat oven to 400 degrees.  Spray a baking sheet lightly with olive oil spray.  Place marinated eggplant on sheet, skin-side down.  Bake for 20-30 minutes, or until flesh is softened.

While eggplant cooks, heat 1 tsp olive oil in a medium saucepan over medium high heat.  Add chopped spinach and kale, and saute until softened.  Add marinara sauce and heat through, then reduce heat to a simmer until serving.

For serving, place eggplant slices on a plate, then drizzle each with 1/2 cup marinara sauce.  Sprinkle 1 Tbsp bread crumbs over each.  Garnish with pine nuts and shredded Parmesan cheese.

Enjoy!

Nutrition Info per 2 slices: 317 calories, 18 g fat (8 g monounsaturated, 5 g polyunsaturated), 12 g protein, 21 g carbohydrates, 10 g fiber

80(ish)--- Faux Cinnamon Bun

I've been trying to health-ify the cinnamon roll for some time now.  But everything I've thought of just wasn't enough. Whole wheat flour can only do so much nutrition-wise.

Then I found this idea from Chocolate-Covered Katie and I ran with it.  It turns out that it's actually a decently-balanced breakfast! AND gluten-free.

Faux Cinnamon Bun
Adapted from Chocolate-Covered  Katie
Serves 2

1 cup rolled oats
1/2 cup almond milk
1/2 cup unsweetened applesauce
2 Tbsp chopped pecans
1 1/2 Tbsp light brown sugar
3/4 tsp ground cinnamon

FROSTING
4 oz 2% plain Greek yogurt
2 Tbsp powdered sugar

Preheat oven to 375 degrees.  Generously spray two ramekins with baking spray.

In a medium bowl, stir together oats, almond milk, applesauce, pecans, brown sugar, and cinnamon.  Scoop even portions into each ramekin.

Bake for 15-20 minutes, then remove from oven and allow to cool for 5 minutes.  Turn over each ramekin to gently remove each "bun".

For frosting: use a handheld mixer to whip powdered sugar into Greek yogurt in a small mixing bowl.

Spoon "frosting" over "buns" and sprinkle with additional ground cinnamon.

Nutrition Info per 1 bun with topping: 349 calories, 10 g fat, 13 g protein,  49 g carbohydrates, 6 g fiber

STEP FOUR: Eliminate the Junk

This is STEP FOUR in my six-part series: STEPS to a Healthier You!

http://estellasrevenge.blogspot.com/

You are halfway there! Do you feel healthier?

Now that you have added in the good (fruits and veggies) hopefully you have already made advances in pushing out the bad.

By bad I mean processed.

A large amount of "useless" calories comes from processed foods.  Limiting those foods in your diet will leave room for more nutrient-dense, less calorie-dense, foods!

How do you know that a food is processed?

Here is my easy guide:

-- If a food is in a can, box, bottle, or bag.

AND

-- It contains one ingredient that is unfamiliar and scientific-sounding.

This is not fool-proof but pretty close!

Shopping the perimeter of your grocery store is a good way to start (processed foods are typically found in the aisles)!

Eliminating processed foods also includes eliminating FAST foods. 

Yes, cooking with whole foods and eliminating processed foods is a bit more time-consuming.

But you are worth it!!

80--- Mexican Butternut Bisque

Butternut squash is full of antioxidants! Perfect for the cold and flu season.  This soup is so easy and a new twist on an old favorite.

Mexican Butternut Bisque
Serves 5-6

2 tsp olive oil
2 cloves garlic, pressed and minced
1 red onion, coarsely chopped
1 small red bell pepper, seeded and chopped
(2) 4 oz cans diced green chiles
1 butternut squash, peeled, seeded and chopped
1/2 cup shredded carrots
6 cups vegetable broth
1/2 tsp cumin seeds
1/2 tsp chipotle chili powder (you may use regular if you wish)
Fresh ground black pepper

TOPPING
1 large tomato, seeded and finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 tsp salt

Heat olive oil over medium high heat in a soup pot.  Add cumin seeds, garlic and chopped onion and saute until fragrant, ~ 3 minutes.  Stir in red bell pepper, carrots, green chiles, and squash.  Add 1/2 cup vegetable broth and saute for additional 5 minutes.  Stir in remaining vegetable broth, chili powder, and black pepper.  Bring to a boil, then reduce heat to medium and cook for 30-40 minutes, or until squash is soft.  

Use an immersion blender to puree soup. As an alternative, you may add batches of soup to a blender and puree, then return to the pot.  Reduce heat to low after pureed.

In a small bowl, combine topping ingredients.

Serve soup garnished with 1 Tbsp topping.

Nutrition Info per 1 1/2 cups: 165 calories, 2 g fat, 10 g protein, 22 g carbohydrates, 6.5 g fiber

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