Dish of the Day: Nachos

For the Golden Globes, we wanted to eat in front of the TV and have an easy meal. Nachos were a perfect solution, and a nice cool weather meal.

Recipe for Oven Nachos
- half a package of nachos (try Que Pasa made with good oils and low in sodium)
- no more than 1 cup of shredded cheese
- 2 small bell peppers diced
- handful of cherry or grape tomatoes chopped
- handful of chopped green onions
- 1/2 package Yves Veggie Ground Round (Mexican or Original) or 1 cup cooked ground beef or turkey

Oven to 350. Spread all ingredients on a baking sheet and place in oven for about 10 minutes or until cheese melts.
Serve with chopped avocado, salsa, sour cream and fresh chopped cilantro or parsley. Eat while it's warm. The above amounts serves 3.

Should You Eat Powdered Greens?

I often get this question: "What about those greens drinks? Should I buy them?" Of course, my answer is usually: it depends.

It depends on:

- which type of "greens drink" you're talking about

- how often you are drinking them

- why you are drinking them?

- when are you drinking them?

The best scenario is to choose a good product, use it occasionally to boost your vitamin and mineral intake, drink it away from meals, as a snack, and heaven forbid! don't mix with any sugar, and only a minimal amount of juice.

There are many powdered greens products out there: such Greens+, Berry Greens, Triple Greens and many others. These are typically freeze-dried, powdered green vegetables and may include "superfoods" such as algae, spirulina, wheatgrass (baby wheat stems). The powder can be added to juice or water and drinking it supposedly gives you an energy and nutrient boost. Some juice companies, such as Odwalla, or Happy Planet's bottled products or Booster Juice or Jugo Juice stores will add freeze-dried, powdered greens to their drinks.

It's always better to eat fresh, whole foods such as broccoli or kale instead of consuming their powdered form, because then you're getting all of the benefits of the food, especially the fibre. However, food science is now pretty sophisticated, and a freeze-dried vegetable can contain almost as many nutrients as the fresh version. Some companies, such as New Chapter, use organic fresh fruits and vegetables and ferment them before freeze-drying to ensure that all the nutrients in the food are fully available before drying them.

What's the fermentation all about? Foods like spinach and kale contain enzymes which prevent their vitamins and minerals from being digested and absorbed unless they are broken down by cooking/fermenting, or eaten in combination with other foods such as dairy. Of course, once you cook a vegetable, you immediately lose some of its vitamins. Fermentation offers a great way to unlock and preserve a food's nutrients.

What about these superfoods? I personally don't like eating any of these green "foods" which humans wouldn't normally eat in nature. Spirulina, wheatgrass and blue-green algae may be mean, green and packed with vitamins, but I shudder with nausea when I drink them. I prefer to stick with greens products, such as Berry Green, which don't include these unusual foods. On the other hand, the company that makes the Greens+ line offers flavours and variations for everyone, as long as you don't mind the taste of spirulina.

While I really appreciate the convenience of juice stores like Jugo Juice, I find that like most companies, they'll sell you cheap ingredients to make maximum profits. Sometimes their fruits are not very ripe, but when they're frozen, and tucked away in a hidden freezer, it's hard for the customer to know. Until you taste them that is. So that's why they mask the flavour of unripe fruits with ice cream or "sorbet" as they like to call it. If you go to a juice store, try to get fresh juices, made from vegetables instead of fruit, and make sure they do not add ice cream or any other sugars.

Eating greens powder could be similar to eating the equivalent of up to 2 servings of organic green vegetables and superfoods. A small amount contains a large amount of vitamins and minerals. And it's a pretty convenient way to get these nutrients: at work, on the go, or first thing on the morning. But remember: a greens drink is not as good as eating those fresh veggies, so if you are able to prepare delicious leafy greens, you should do so, and not depend on powdered substitutes. I'm envious of people who have the time to cook nutritious meals filled with fresh, organic vegetables, because I'm not one of them. As long as you don't depend on your greens drink as the main way to get "vegetables" into your body, then you're doing your body good.

Again, if you want to drink your greens, be sure to choose a greens product that has a wide variety of leafy green and cruciferous vegetables, don't mix it with more than 200 ml of juice, and don't rely on it as a crutch to preparing and eating lots of fresh vegetables each day.

Dish of the Day: Super Fast Lentil Soup

Coming home the other day I realised we had practically no food in the house. None except frozen pizza, ugh! So I grabbed a couple of things from the little corner store and made this soup to accompany our spinach and cheese pizza.

Hearty Lentil Soup Recipe - Makes 2 bowls

Ingredients:

- 1 can lentils

- handful of grape or cherry tomatoes, cut in half

- 2 green onions

- 1/2 bouillon cube

- handful of leafy green vegetables - such as bok choy leaves, spinach, kale, or chard leaves - shredded into slivers

- oregano, lemon juice, ground pepper

Into a soup pot on medium heat, throw the chopped white stalks of 2 green onions, and halved tomatoes in with 1 tsp olive oil. Saute for 3 minutes, then add 1/4 tsp oregano flakes. Add in 1 tsp lemon juice and stir for 1 minute.

Open a small can of cooked lentils (8 oz) and rinse fully. Add lentils to pot along with 1/2 a can-ful of water. Add your greens and 1/2 bouillon cube (chicken or veggie) and simmer for 5 minutes, stirring occasionally to make sure that the greens get cooked. Remove from heat, add in another tsp of lemon juice, 1 Tbsp chopped green tops of onion and ground pepper to taste. Voila - fresh soup!

Dish of the Day: Brussels n' Bacon

At our house we do love Brussels sprouts but not in the conventional way. We shred them or roast them until they carmelise. Tonight I decided to do something different. I added bacon. Here's how to try this at home

Shredded Brussels Sprouts with Bacon:

- For two, chop about 12 medium-sized heads into strips (after removing the stem) and dice 1 piece of raw bacon.

- In a large frying pan, heat up 1 tsp of olive oil on medium low heat, and then place the sprouts and the bacon into the pan.

- Cover with a lid and wait for about 5 minutes before using a large spatula to turn everything in the pan over.

- Leave the cover on for the first 15 minutes of cooking, and turn every few minutes to prevent burning and evenly cook the contents of the pan. Leave the cover off after that so you can keep a close eye on the leaves so they don't burn.

- It will take about 25 minutes for the Brussels to fully cook, at which point they will be tender and you can pierce them easily with a fork. If you turn up the heat it will take less time but the leaves may brown too quickly, or burn.

- Remove from heat and add a sprinkling of salt and pepper to taste.

This is a great way to eat a very nutritious member of the cruciferous family. While most people think of Brussels sprouts as soggy vegetables with a strange texture, this recipe turns them into a savoury dish with a nutty, not mention, bacon-y, flavour.

Dish of the Day: Stuffed chicken and potatoes

Lazy dinner,
originally uploaded by me.

Today's post is about making the process of cooking dinner easier and more efficient. This photo at left shows how I saved time preparing dinner tonight. I crammed 3 different things on the baking sheet, some for tonight and some for tomorrow's lunch.

The chicken breasts were sliced in half and stuffed with herbed feta cheese, and I rubbed the breasts in oil and rolled them in a mixture of corn bread crumbs and herbs. I chopped the potatoes and drizzled some olive oil on them and then topped them with chopped rosemary, salt and pepper. The potato on the right will be peeled and mashed tomorrow and added to leftover baked herbed salmon to make salmon patties for our lunch.

The point is, I used only one tray and the food was ready all at the same time, but for the whole potato which I left in the oven after I turned it off. The baking tray won't even need to be washed thanks to the aluminum foil, a baking aid which I try not to use too often.

On the side, we served up leftover boiled broccoli florets for our greens. All in all, a pretty easy meal!

Peanut Butter Separation Anxiety - Solved!

Do you like peanut butter? Mmm...I sure do. But wait - I'm not talking about that peanutty spread pictured above. That's just hydrogenated oil and icing sugar mixed with some crushed peanuts. Yeccccch!

I'm talking about ground peanuts in a jar. It's yummy stuff and it's one of my favourite treats, drizzled onto a banana, spread on toast with honey, on a cracker at night time. The problem is, there is a lot of separation of liquids and solids in a jar of peanut butter while it's sitting on a store shelf waiting for you to take it home. I have spent many collective hours wiping oily splotches off my counters made by an attempt to stir the PB oil and peanuts back together so that they become a homogenous spread. This has always been a tricky job, until now. I have discovered the secret to mixing natural peanut butter back into a lovely, smooth consistency.

Many people decide they'd rather buy the Kraft-type peanut spread pictured above because it's just so much easier to open the lid and spread away! Now you'll no longer be tempted by these horrible spreads because here is the solution you've been waiting for.

Buy a new jar of PB before your old one runs out. Place them side by side on the counter, lids removed. Using a fork, take out several forkfuls of peanut butter out of the new jar and place it into the "old" jar. Be careful not to let any of the oil drip onto the counter as you transfer the ground peanuts between jars. No focus on the new jar: use your fork to stir the oily, peanutty mass into a nicely blended spread. If it looks like you have too much in the new jar and the oil levels might seep out of the jar as you're stirring, simply take a bit more out of the new and place it in the old jar. Now put your newly-blended jar of PB and put it in the fridge. It will stay blended. And use up that old jar as quickly as can be. No mess, no fuss, no spills!

Exercise More, Stress Less

Faithful readers of BEYG know that we are not advocates of exercising for weight loss. But we can't think of a better way to stay fit and feel great. Regular exercise makes a body feel wonderful, when not done to excess, and folks who are physically active just know that it has positive effects on their mental health as well.

Now some clever scientists at Princeton University are showing how regular exercise can produce new cells in the brain that do not react to stress. The article, goes into depth on this study and others which are demonstrating how rats brains are changing in response to exercise, and are becoming less anxious and stressed. Several studies involve putting rats on a running program and then subjecting them to laboratory-induced stressful situations. The runner rats were cool as cucumbers.

"It looks more and more like the positive stress of exercise prepares cells and structures and pathways within the brain so that they’re more equipped to handle stress in other forms," says one graduate student affiliated with the Neurobiology of Learning and Memory Laboratory at Dartmouth. And it appears that the benefits appear somewhere between 3 and 6 weeks of getting on a regular training program. In the University of Colorado experiments, for instance, rats that ran for only three weeks did not show much reduction in stress-induced anxiety, but those that ran for at least six weeks did. "'Something happened between three and six weeks,' says Benjamin Greenwood, a research associate in the Department of Integrative Physiology at the University of Colorado, who helped conduct the experiments."

It's no surprise that there aren't any quick wins in the exercise department. Good things come to those who wait, and persevere. I'd better shut my laptop and start doing my exercises!

Ode to the Humble Pea

Most folks with kids come to appreciate the humble pea as it's an easy food to cook (from frozen) and most kids enjoy this cute, round finger food. Personally I hated peas until I moved out on my own because I'd only encountered them in their canned incarnation. Like most moms in the 70s, my mom only served vegetables that came from a can, so I thought that all peas were mushy and a sickly, grey-green colour.

But at our house, we love our peas which are fresh from the pod in the summer and fresh from the freezer the rest of the year. Frozen foods have come a long way in recent years and they're generally picked at the peak of ripeness and flash-frozen which preserves most of their vitamins and minerals. And because peas are so often "right there" in the freezer, just 3 minutes and a pot of boiling water away from being ready-to-eat, they make their way into lots of dishes.

I encourage you to consider adding peas to your meals, for an extra dab of fibre, protein and vitamins. If you've already got a main with a starch, a protein and a veggie side, you could add in peas to bump up the veggie factor. Here are some ways to incorporate peas into your meals:

- add to green salads

- add to pasta salad (try rotini, chicken, grape tomatoes and peas)

- add to creamy pasta dishes (e.g. shells, baby shrimp and peas)

- adding green peas to boxed macaroni and cheees bumps up the veggie quotient but still serve another vegetable on the side

- add to stews (in the last 5 minutes)

- add to soups (even canned veggie, chicken noodle)

This last suggestion we do frequently, and I love the way peas add colour and thickness to pureed soups. Go to your favourite recipe site, such as recipezaar.com or epicurious.com, and type in 'peas' and you won't believe how many interesting recipes pop up. Eat your peas today!

Mmm...Snuggie

This is not a post about food. This is a post about my latest fashion favourite. Call it a gown for Recessionary Times. A "little black dress" for the eco-conscious, if you will.

This is me pictured above in my Snuggie. It's cozy and warm, makes me happy, and enables me to keep the thermostat turned down in our leaky old house. It may not be sexy, but then I don't plan on wearing it anywhere. I suppose you could go for the zebra or leopard pattern if you wanted to mince around the house looking mysterious. And it looks like anything goes at those Snuggie Parties. Call me a bore, but I'm not taking this baby into the great outdoors. I'm too afraid that harm might come its way: it might get stained, or torn. It's not even fire-retardant, poor thing.

I love my Snuggie! It's a baby blanket for adults. I just hope I'll be able to get a new one before it disintegrates from overuse, like my childhood blankie did. Poor Boodie....

Hallowe'en Party

11/02/2009,
originally uploaded by follepourchocolat.

We had a Hallowe'en party this past weekend and I made gingerbread pumpkin cookies, vegetable macaroni and cheese and a veggie tray with dip. I was planning on sharing the recipe, but the truth is, I didn't keep track of what I did.

Baked Mac n' Cheese with Veggie Sauce

- Cook some whole grain macaroni according to package directions; drain in colander

- At same time, place a mixture of vegetables in a pot and just cover them with water. Bring to a boil. I used leek, broccoli stems, carrots, and some cauliflower.

- Boil until tender, about 15 minutes; let cool

- Puree vegetable mixture in your blender, reserving a bit of the water and add milk. It should be quite thick, not watery. Add vegetable water if it's too thick (i.e. you cannot pour it)

- Place macaroni back into pot you used to boil it

- Pour the vegetable puree over the macaroni and mix it in with a spoon. Add 1/2 cup parmesan cheese, or less.

- Put pasta into a buttered glass baking pan; sprinkle with 1 cup (or less) of shredded cheese of your preference

- Cover with foil and place into an oven at 400F

- Bake for 20 minutes, then remove foil. Bake until cheese topping bubbles.

- Let stand 10 minutes before serving.

The kids loved this dish and so did the adults, with everyone being quite surprised when they learned it was chock full of veggies. Yummy, good cold weather food. Oh! and the pumpkin cookies were a hit too....