So I don't know about you but I have been very busy this month and I swear the days are going by faster. With end of year work stuff, a gathering/dinner of some sort every other day and regular work December 21st has snuck up on me and I realized I need to write my blog. No better place then from the friendly skies.
Yeah I had to catch a plane so I could slow down enough to sit and write. You'd be surprised how much I can get done on plane.... Maybe I need a private jet/office? That's a thought....in my next life. Ha! So for now I'm taking advantage of Delta en route to Georgia.
I know many of you are either in full swing of Hanukkah, Christmas, Kwanzaa or something else and who has time to think about cooking for it all. :)
Well for those who do have the time and are wiling to venture outside the box I wanted to share the following recipes with you. I personally plan on trying the Sweet Potato Biscuits.
Did you know greens beans are packed with vitamin C? With flu's and cold's running around the office, transit system and the gym a boost in immunity isn't to bad and why not have it all while enjoying this tasty dish:
Green Beans with Blackened Sage and Hazelnuts
1 tbsp unsalted butter
1 tbsp of olive oil (of course evoo works)
1/2 cup chopped fresh sage
3 cloves of garlic finely chopped
2 lb green beans, trimmed
1/2 tsp of salt
1/4 cup of hazelnuts chopped
Heat a large skillet over medium - high heat. Heat butter and oil then add sage and cook until blackened about 1-2 minutes. Add garlic cook until golden about 2 minutes. Add beans and salt, toss to coat. Carefully add one cup of water. Steam until beans are fork tender and most of the water has evaporated. Season with salt and peppers sprinkle hazelnuts on top and serve.
Yield 8 servings for a whopping 92 calories, 6g of fat, 9g carbs, 3g fiber & 3g protein
Sweet Potato Biscuits
1 medium sweet potato
1 1/4 cup of whole wheat biscuit mix
2 tbsp chilled unsalted butter, cubed
1/2 cup low fat buttermilk
1/4 tsp of ground allspice
Wrap potato in a paper towel. Microwave on high until soft about 4 minutes. Caution it's hot! Scoop flesh into a bowl and mash, set aside. Heat oven to 400. Place biscuit mx and butter in a bowl, rub butter into the mix with fingertips until large pea sized crumbs are formed. Add sweet potato, buttermilk and allspice. Mix until combined.
Transfer dough onto a cookie sheet, form a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife separating slightly. Bake until biscuits are firm about 8-10 minutes. Let cool. Store in a airtight container.
Yields 8 biscuits for 124 calories, 5g fat, 15g carbs, 2g fiber & 3g protein each.
Now for dessert!
I couldn't choose between the Pumpkin mouse trifle or the Peppermint Ice Cream trifle so how about I give you both.
I like the sound of eating dessert that keeps insulin levels low and in turn can shrink fat cells. I don't now how true the shrinking part is or how much would actually shrink but hey if knowing you can shrink and eat dessert makes you feel better go for it!
Pumpkin Mouse Trifle
4- 5oz glasses
Vegetable Cooking spray
1 tbsp pumpkin seeds
1 cup canned pumpkin
1/8 tsp cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
2 egg whites
1/2 cup sugar and 1 tbsp sugar separate
1/4 cup reduced fat sour cream
8 store bought shortbread cookies
Heat oven to 325 coat backing sheet with cooking spray. Spread pumpkin seeds evenly on sheet, bake until golden brown stirring once about 25 minutes. In a bowl mix pumpkin, cinnamon, nutmeg and cloves until smooth. In a second bowl whip egg whites with electric mixer until soft peaks form. Add 1/2 cup sugar and whip until stiff peaks of meringue form. Gently fold pumpkin mixture into meringue until combined. In a third bowl combine sour cream and tbsp of sugar. Using a food processor or a mallet if you don't have one, pulse or beat cookies into fine crumbs.
In glass create layers half of shortbread crumbs half mouse repeat one more time. Top with 1 tbsp of sweetened sour cream and sprinkled with pumpkin seeds. Serve immediately.
348 calories, 12g fat, 55g carbs, 3g fiber & 6g protein.
Peppermint -Ice Cream Trifle
Ok this next dessert requires a little prep before the guest arrive - at least one day. But hey giving those you love and yourself dark chocolate which is linked to lower levels of cortisol the stress hormone that can lead to belly fat is a mighty fine way to say I love you. Wait maybe I should just make these for myself and have one a night...... Chocolate and flat abs! I'm just saying :)
4 - 5 oz glasses
2 1/2 cups of no sugar added vanilla ice cream
1/2 tsp pure peppermint extract
8 drops of green food coloring
4 oz of dark chocolate
4 tbsp of fat free evaporated milk
2 store bought pizzelles halved
4 mini candy canes broken
Ini a chilled metal bowl mix ice cream, peppermint extract and food coloring. Referee ice cream at least 2 hours or up to 3 days. In a microwave safe bowl microwave chocolate and milk in 10 second intervals stirring after each interval until chocolate melts. Chill chocolate sauce until ready to serve, up to 3 days.
When ready to prepare reheat chocolate in microwave for 10 seconds pour half of chocolate sauce in the 4 glasses evenly. Scoop about one quarter of ice cream into each glass, pour remaining sauce on top. Garnish with broken candy canes and pizzelles half. Serve
291 calories, 15g fat, 44g carbs, 7g fiber, 5g protein.
Ok so that does it for me this year. Happy everything and most importantly don't forget happiness and love for self. Enjoy the recipes and please let me know if you tried any of them and how they turned out.
I have 10 days to put the final touches on the 2012 New Year New You Challenge. I am super excited to bring this to you starting Jan 1st and I can't wait to heard the success stories.
See you soon! Keep your crackberry's and your droids near by so you don't miss the launch.... But you can always make up day one.
Remember Live, Love, Laugh and Have Fun!
Taj
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