Category Archives: Recipes

Beginning Anew

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So it has been almost a year since I have posted. I stopped shortly before returning to college for my senior year, and after a whirlwind, crazy, wonderful year, I have decided to jump back on the bandwagon and start again! I’ve been thinking on it for a few months, and I have truly missed sharing the activities I enjoy with any of you readers out there! (I’m looking at you, mom).

I joined a gym today near my work – Steuben Athletic Club. I am hoping that it is a good fit, so far it seems to be – it was the only option even remotely close to my commute with options for classes (boo, Planet Fitness, for not having an upgradable package that includes group classes!). Bright side, this gym is two blocks from my workplace! ((No Excuses now))

There’s a variety of classes offered, and I am going to pick up the self-defense class, the PiYo class and the Spin class – they meet on random days, at 6:30 am, 12 pm or 5:30 pm. I’ll be sure to post any tips that I gather! Also my fit friend Oorin is sending me Insanity, which I can do on the Squash courts of the gym it seems no one uses.

After registering for the gym, I was feeling particularly health-minded, and as such I stopped at the grocery store with the intention of making dinner for my family. This requires calling every family member to ensure that they come home and aren’t already planning a meal! It is nice to enjoy their company at dinner time – it is a comforting feeling, akin to being an (adorable) kid again.

Stephanie, my beautiful sister, who I am grooming to be as much of a house wifey as I am, was enlisted after coming home from the office to help me prepare dinner. She’s a natural.

Oven-Baked Salmon with Roasted Asparagus and Bulgur

accompanied by a lovely homemade pesto sauce made by Stephanie, with basil grown by my dad. Serves 4 – I tend to not measure when cooking – leave that to baking and have fun!

1 ½ pounds of salmon fillets – (I bought 2 pounds, but my mom and I aren’t huge salmon eaters [we’re trying!] so we had a half pound of leftover fillets I didn’t even bother cooking – freezing for another time!)

1 cup of Bulgur – originally I was searching for quinoa pasta – couldn’t find it in the grocery store – so I resorted to quinoa – couldn’t find that – and then said ScReW it and tried this foreign grain – turns out we all love it and were planning what recipes it would be perfect for – healthier addition to meatballs than bread or breadcrumbs, sub for rice in stuffed peppers, etc.)

1 pound of Asparagus Spears

1 Lemon

Olive Oil

Fresh Basil – about 2 cups

Garlic (4 cloves or 1 tsp garlic powder – this amount is reliant upon your love of fresh garlic or the powdered variety – it is only going into pesto)

Pine Nuts (1/4 cup)

Shredded Parmesan Cheese (probably about a quarter of a cup)

Dill and Thyme (Fresh or dried – I use dried, did not measure, just make sure to put enough to satisfactorily season the outside surfaces of the fillets)

Salt and Pepper

Optional: Lemon Balsamic Vinegar from Saratoga Olive Oil Co.

                 Your favorite wine (Our light bodied merlot stood up just fine to the grainy bulgar and the meaty consistency of the salmon)

-Make pesto by combining the garlic, basil, pine nuts, cheese, salt and pepper in a food processor with enough olive oil drizzled in to give a thick, cohesive consistency. Set aside.

-Combine 1 cup bulgur with 2 cups cold water into pot. Bring to boil, once boiling reduce to a simmer (low on our stove), put lid on and set timer for 15 minutes.

-Preheat oven to 375 degrees

-Wash asparagus and chop off ends – discard. Cut into bite size pieces and place in foil lined baking dish. Drizzle with some olive oil, salt, pepper and lemon balsamic (or lemon juice and a little balsamic vinegar does the same thing). Toss to coat and then toss in oven. (I also put the remnants of lemon in the top of the dish – why not)

-Leave skin on salmon fillets and cut into individual portions if not already done in store. A serving of meat should be around the size of your palm.

-Place salmon fillets in glass baking dish. Drizzle with olive oil, salt, pepper, dill and thyme. Toss to coat both flesh side and skin side. (Leaving skin on keeps nutrients – your choice to actually eat the skin or not). Place lemon slices on top of each fish portion and then pop in oven next to asparagus.

-Cook for 14-16 minutes.

-Around this time, bulgur should be finished. Remove lid, turn off heat, fluff with fork, put in a little butter/butter substitute/olive oil/nothing/a light dressing and salt and pepper. Recover and let sit until you’re ready to serve dinner.. it’ll be fine.

          *Directions said to drain any excess water – I did not have any excess)

          *After cooking, I realized that we could have foregone the extra fat from butter by substituting vegetable or chicken broth for the water. It would lend delicious flavor. (we only used 2 pats of butter in the bulgur – half a pat per person and it was rich and smooth)   

-Once time on the oven is up, check to make sure fish is cooked (light pink color and oh so flaky) (if unsure that it is completely cooked, one could heed my sister’s advice that no one cares if it is a little under done .. ‘duh what do you think sushi is?’)

-Serve and enjoy! The pesto originally was meant to go on the salmon, but with the lemon and herbs it did not need it. it was a wonderful, welcome side all on its own – it was good with the quinoa. Save the leftovers and use on a turkey sandwich .. trust Stephanie and I on this one.

-This meal is rich in omega 3 fatty acids from the olive oil and the salmon, antioxidants from the fresh herbs and lemon, and whole grain goodness from the bulgur.

I hope you enjoy this healthy, well rounded meal as much as we did! It’s good to be back.

❤ Jill

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Stuffed Turkey Peppers

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Stuffed bell peppers are BOMB. I made them for my dad and myself for dinner tonight, and it fits into the low carb lifestyle he lives. If you’ve never had them before, or if you’ve had the traditional with ground beef and rice – try mine with ground turkey and sans rice! They are so full of flavor you wouldn’t even know how great they are for you. I made them with my dad’s homemade pasta sauce, which made them even better, however if you use store bought they won’t be worse for the wear. Also, don’t be afraid of different spices – they add a lot of flavor in the absence of fat.

Stuffed Turkey Peppers

Serves 2

1/2 pound ground turkey

7 ladles-full of red sauce

1/2 of  a medium sized zucchini

1/2 of a medium sized yellow squash

2 green bell peppers

3 cups of baby spinach or regular spinach – I used baby because it was what we had

2 tbsp grated part-skim mozzarella

1 tbsp. olive oil

PAM

Sage, Oregano, Rosemary, Tarragon, Salt, Pepper

Either minced onion and garlic or powdered.

Chopping board, knife, 2 mixing bowls, skillet, spatula, baking dish.

 

-Preheat oven to 350 degrees Fahrenheit.

-Carve tops off of bell peppers and clean seeds out. Make sure the top of the bell peppers are sliced clean off, so that the opening is as big as possible. Reserve edible part of the top and chop it up – put into a bowl.

-Take spinach and chop into small shreds – put into same bowl. Peel zucchini and squash, chop up and put into bowl.

-Put the bell pepper cups in the baking dish, sprayed with PAM. Cover with foil and put into oven to pre-cook for 15/20 minutes.

-Put skillet on medium. Spray with PAM, put turkey in. Work on breaking up with spatula while it cooks, so it is in little crumbles when it is done cooking – about 10 minutes.

-Push turkey into a bowl, in the same skillet put the olive oil, heat up and pour in bowl of veggies.

-Add spices in. I didn’t measure…

-Cook for 5-6 minutes, until it really starts CoOkIn. Put red sauce in skillet, stir it all together. Get it bubbling for a couple of minutes, then put ground turkey back in and stir.

-After a couple minutes all together, when the mixture begins to cook down, take a spoonful and do a taste test. Adjust spicing as needed.

-Take bell peppers out, and ladle the mixture into peppers. Fill to brim, and any extra just pour into the bottom of the baking dish. (*Save this at the end of the meal, if you wish, and have for a brown bag lunch the next day over rice. Yum!)

-Sprinkle a tbsp. of cheese on top of each pepper. Put foil back on top.

-Put into oven and cook for 15-20 minutes.

-Take out, remove foil and enjoy!

Summer Vegetable Stoup

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Not the prettiest thing in the world, but it makes up for it.

I just made such a yummy summer meal and I wanted to share it. I made a lot thinking we could have the leftovers as a side dish tonight for dinner… But I legit just
downed the entire thing! It was that good. I always said I hated zucchini growing
up, and I truthfully had never tried it. I love cooking with it now and making it
as delicious as I can – to make up for lost time.
Summer Vegetable Stoup
Rachael Ray coined this phrase I believe, and I greatly enjoy and support condensing two words into one. Mines more of a liquidy dish though, like it should be eaten with a spork (yes! Another one.) Wanna know my favorite? Legiterally.
Ok here’s the recipe.
Probably feeds 2 people as a meal.. Or if you just had my appetite 1 person, haha.

1 zucchini (peeled or unpeeled, I couldn’t decide so I partially peeled it.)
Half container cherry tomatoes
2 small potatoes, peeled
Some onion – I minced mine but you could leave it in big pieces too – up to you
1 clove garlic, minced
Bay leaf
EV Olive Oil
Water/chicken broth/veggie broth (whatever you have on hand .. broth/water mixture gave great flavor)
Salt, pepper, oregano, really whatever seasoning you like. I used a bunch. We have this delicious steak seasoning that’s kind of all purpose and has a bunch of spices in it already so I put that in about half of every meal I make..addicted.

-Chop potatoes and zucchini into chunks. Set aside.
-Put a little olive oil in skillet on medium. Just enough to cover the bottom.
-Chop up garlic and onion.
-Put them into skillet and cook for a bit.
-Add potatoes and let them chill out for about 5 minutes.
-After this, add zucchini, seasonings, bay leaf
-Pour about a cup of liquid in. Could do more or less depending on whether you’re
looking to eat out of a dish or a bowl. If you use more get a bigger skillet.
-Put top on and simmer on medium for 15 or so minutes..Until everything is cooked thru.
-Pour cherry tomatoes in and disperse thru out.
-Put cover back on for a minute or two, until the tomatoes burst open.
-Remove bay leaf + enjoy!

Easy right? You can add anything in you want! Could make it heartier with sliced
chicken breast..if we had bell peppers or carrots or peas they for sure would’ve
gone in..you can always omit the potatoes if you’re making solely for a side dish.

Eat your veggies!!

Healthy Breakfast and Lunch Wraps

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I made a yummy breakfast wrap this morning, and I got to thinking of how versatile this type of meal can be. A whole wheat wrap would go well with a sweet breakfast, and a spinach wrap would be great with a savory breakfast. I also have a few ideas for yummy lunch wraps. The wraps we have at my house are probably about 7″ diameter, I’m not talking those huge Moes wraps. We also buy ones with lots of fiber, and calorie compare. You could also use pita bread, or spring roll papers.

Thanksgiving Wrap – turkey breast, cranberry sauce, green beans, mashed sweet potatoes. Gravy if you wish, although it would make this less healthy.

Monkey Wrap – peanut butter smeared on middle of whole wheat wrap, toss in banana slices and raisins. Sprinkle cinnamon on top. Could also add granola/Fiber One in.

Middle East Wrap – Plain Greek yogurt [NOT vanilla, the bland stuff] mixed together with lemon juice and some curry powder. Add diced cooked chicken, apples, celery, grapes into the mixture. Put lettuce in wraps, spoon on chicken salad.

*Try Tzatziki on anything.. it isn’t bad for you and it is legit one of my favorite things on this earth. Souvlaki Wrap MMMMMM!!!

Fiesta Breakfast Wrap (what I made this morning) – dice up onion and bell pepper and chunks of ham. Turn skillet on medium/md.low and spray with PAM. Once hot, crack in 1 whole egg, and then crack another egg and add the egg white; dispose of or save the egg yolk in a plastic sealed cup in the fridge for meatballs, etc. (You could also use egg substitute, I use it at school sometimes and it isn’t bad.) Add a couple small splashes of skim milk, then add salt and pepper, and a chili seasoning blend. We have a McCormicks that we use for chili, and I just added a couple of shakes. Once this gets cooking a little, throw in the chopped veggies and ham. While you are cooking these, smushing with a spatula to break up and scramble it, take a wrap and spread it on a plate. Pile a heaping spoon of salsa in the middle, and throw a little bit of shredded cheese on top. Put in microwave for 25 seconds. When you take it out, pile the contents of the skillet into the wrap. (It also makes sense to mix salsa in to the cooked egg mixture, it may make the dish a bit less messy). Fold up the bottom part, then tuck each side in. (Kind of like how you wrap a baby in a blankie, haha.) This would be yummy if you made with turkey sausage too, but that would take a bit more preparation. These would freeze well; just pop one into fridge the night before you want to eat them to defrost, and then microwave in paper towel until hot (probably a minute or so.) They’re actually delicious.

Pizza Wrap – pepperoni, mozzarella/parmesan, marinara sauce. Beef it up with mad veggies like pizza toppings: olives, bell peppers, onions, spinach, zucchini, mushrooms, garlic, etc.

Veggie Wrap – portobella mushrooms, roasted red peppers, garbanzo beans/hummus/provolone. Thinking of you Jax :*

BLT Wrap – turkey bacon, cherry tomatoes, dark lettuce, avocado slices mushed with a little mayo to make a spread.

Southwest Wrap – Turkey chili, beans, rice. Yum. This would probs be delicious in a lettuce wrap. Butterhead lettuce works best!

I think a wrap with sauteed spinach, pine nuts, garlic, ricotta, salmon would be really yummy also.

Caesar Salad Wraps are great too. You can make buffalo chicken wraps that are healthier with a low fat blue cheese and Frank’s on grilled chicken. Don’t rule out cold cut wraps, as these can be great loaded with veggies, and with mustard instead of mayo. We have this jalapeno mustard at my house right now, and I am not kidding when I say it is [almost] better than mayo. Way more flavor! Speaking of mayo, I don’t rule it out completely..we use Olive Oil Mayo at my house, and it tastes legit exactly the same as regular mayo, at least the Hellmann’s does because I haven’t tried any other ones. It has about half of the fat and calories. However, it has modified starch added in, which isn’t an ingredient in the regular one. Lower the calories of full-fat mayo if you don’t want to give it up by mixing a lesser amount with mustard.

That’s a wrap folks

Healthy Muffins

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First off, this blog instantly reminded me of the FUNNY video Molly, Erin, Jax and I thoroughly enjoy. So I’ll just link to it and get it out of the way! betch.

So I’ve been trying the past few weeks to post a delicious and healthy muffin recipe, and was hoping to post the recipe up here. Problem is, the recipes I have tried so far all aren’t that great. When I do master it, I will share it.

I’ve been substituting white flour for whole wheat flour, and sugar with the brown sugar Splenda variety. I’ve also been substituting the eggs with applesauce, and have been packing in a bunch of fruits and veggies. I also have been trying to incorporate flax seeds. Clearly this is why I am having a little trouble, haha.

My first ones were okay, but not spectacular. I made apple-cranberry-carrot-walnut muffins, and they were great for breakfast, however I found them to be slightly not sweet enough. They rose properly and had the muffin top that looks delicious on food, but decidedly un-delicious on your stomach.

The second ones that I made were great flavor-wise, but I believe my downfall was in not squeezing excess liquid out of the zucchini. I made Carrot-Zucchini-Dark Chocolate Chip muffins, and they didn’t rise properly.

Comment with any ideas for my next attempt, and I promise when I perfect one I will share it!

Recipe Blog

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I know I just put one of these up, but I wanted to share this blog that I just found. Its a 20 something woman from Long Island and she’s trying to balance eating healthy with her love of food. I can’t stop reading, all of her recipes look fantastic. She also has a great camera.. I need to invest in a new one since I ran my last one over with my car. (Long story …)

Also love her layout design .. I might play around with some new ones

A Full Measure of Happiness

Great Healthy Recipe Websites

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I LOVE TO COOK. I don’t ever want to lose this passion even when trying to eat super-healthy. I want to make everyone around me healthier too, which is easy because they all love my cooking 🙂

I love the NYTimes Recipes under the health tab. They always have great, yummy things. Like today’s Flax-Granola. (Great way to get some Omega-3’s!)

http://www.nytimes.com/2011/06/01/health/nutrition/01recipehealth.html?_r=1&ref=health

I would probably throw in some dried cranberries with the raisins, add dried banana chips and leave out pecans – I really despise them.

Also, saladpride.blogspot.com is a great blog! He tries to make salad interesting and “sexy” and I have made a few and they are great!

http://cheaphealthygood.blogspot.com/ is another great blog for healthy recipes, but this one is awesome because it keeps meals within the $1-$8 range, so it fits perfectly into college kid’s wallets.

Lastly is a website created by a girl I went to school with, Grace Bateman. Her blog isn’t geared towards healthy eating, but she places a much needed emphasis on natural products and knowing what you’re eating. Plus, the stuff she writes about is delicious.

http://thecollegekitchen.com/

P.S. – I am semi-addicted to the NYTimes, and this goes also for their entire health section. It is a great resource. Also, reading about staying fit makes you consciously think of it and make better decisions from it.. for example, reading these articles and writing this are making me think less about the Klondike bars in my freezer.. thanks Dad.

P.P.S – I am getting super frustrated because last semester, a JETS player had a great blog about health nutrition and fitness, but I am blanking out on the player and thus I can’t find the blog … arrggghhhh!