Flu-Fighter Cookies

My ‘sister’ in Florida just had a beautiful baby girl, Stella. To celebrate these two lovely ladies and their leading man, I wanted to bake and send her favorite treat – a variation of Flu-Fighter Cookies. Although more of a fall treat, these cookies are amazing. Chockfull of antioxidants and bursting with color, flavor, and lots of texture, these cookies are guilt-free…a great breakfast or afternoon snack – take them anywhere!

Flu-Fighter Cookies (yield: 30 cookies)

Ingredients:

• 2 cups flour
• 1 ¼ tsp baking powder
• ¾ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of cloves
• ¼ tsp salt
• ½ cup butter, softened
• 1 cup dark brown sugar, packed
• 2 eggs
• ¼ cup molasses
• ¼ cup non-fat plain Greek yogurt
• 1 Tbsp freshly grated ginger
• 2 tsp finely grated lemon zest (about 1 lemon)
• ¾ cups old-fashioned oats
• 1 ¼ cup raisins
• 1 ¼ cup dried blueberries
• 1 ¼ cup sliced almonds

Directions:

1. Line baking sheets with parchment paper or foil.
2. In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time.
4. Stir in molasses, yogurt, ginger, and lemon zest to butter/sugar mixture. Lightly beat in flour mixture; batter will be sticky (do not overmix).
5. Fold in oats, half of the raisins, blueberries, and almonds.
6. In a small bowl, mix the remaining half of raisins, blueberries, and almonds. Set aside.
7. Drop heaping tablespoonfuls of batter onto baking sheets. Top each with some of the reserved dried fruit and nut mixture. Chill cookies for 30 minutes, and preheat oven for 375°F.
8. Bake cookies for 8-10 minutes or until golden brown. 

Tabbouleh and Grilled Chicken

I received a beautiful bunch of Italian parsley from a  local CSA (Community Supported Agriculture). I think one of the best dishes to experience the sharp taste of parsley in abundance is tabbouleh. The flavor combination of garlic, lemon juice, mint from my herb garden, and fresh vegetables is the perfect summer’s night dinner. Although I placed grilled chicken on top of this dish, it is delicious on its own. Or, try grilled fish or tofu for a vegetarian fail-proof meal.

Tabbouleh & Grilled Chicken (8 servings)

Ingredients:

• 4 chicken breasts
• 1 cup Italian dressing
• 1 cup farro (or quinoa or bulgur)
• 3 tomatoes, chopped
• 2 cucumbers, peeled and chopped
• ½ small sweet onion, chopped
• 3 garlic cloves, minced
• 1 cup fresh parsley, chopped
• 1/3 cup fresh mint leaves, chopped
• 1/3 cup lemon juice
• ½ cup olive oil

Directions:

1. Place chicken breasts in a Ziploc bag with Italian dressing. Marinate in the refrigerator for at least 30 minutes.
2. Cook farro according to package instructions (Typically, in a saucepan, add 1 cup farro to 2 cups water. Bring to a boil. Reduce heat and cover with a lid. Cook for 15-20 minutes).
3. In a large bowl, add cooked farro, tomatoes, cucumbers, onion, garlic, parsley, mint, lemon juice, and olive oil. Chill for at least 2 hours.
4. Meanwhile, place marinated chicken on a hot grill. Grill until juices run clear (8-10 minutes on each side).
5. Divide tabbouleh on 8 plates. Slice chicken breasts, and divide evenly among 8 servings. Place on top of tabbouleh.
   
   
   

Spicy Sweet Potato Salad

Picnic and potluck season has arrived! I wanted to take the traditional potato salad and turn it into something with a “Caribbean flair” as a good friend branded with her stamp of approval. Sweet potatoes are not just for Thanksgiving. This versatile root vegetable is rich in fiber, Vitamin C and Vitamin A. Add some fresh, garden-grown cilantro (if you have it), and you have one fresh, sun-kissed dish to add to the table. Enjoy!

Ingredients

• 2 lbs sweet potatoes
• 6 oz plain, nonfat Greek yogurt
• 2 Tbsp light mayo
• 1 orange, juiced and zested
• 1 ½  tsp cumin
• 1 tsp chili powder
• ½ small red onion, diced
• ½ cup fresh cilantro, chopped
• Freshly ground pepper

Directions

1. Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender (about 20 minutes). Drain water and let cool.
2. Peel potatoes, and cut into 1/2 –inch pieces.
3. Meanwhile, in a large bowl, combine Greek yogurt, mayo, juice of one orange, orange zest, cumin, chili powder, red onion and cilantro. Add cooled sweet potatoes. 
4. Top with freshly ground pepper and more fresh cilantro, if desired.
5. Chill until ready to serve.

Spinach Greens & Avocado Pasta Salad

My brother came to visit me in Milwaukee from Chicago for his golden 22 he will try anything, I thought I’d use up the big bag of spinach greens from my garden, mix in a little avocado and red onion, and see what came of it. The final product….well, let’s just say you’ll have to try that yourself. I will tell you that there were no leftovers.

Spinach Greens & Avocado Pasta Salad (4 servings)

Ingredients:

• 6 cups fresh spinach
• ½ red onion, chopped
• ½  avocado, chopped
• 1 ½ cups orecchiette pasta, cooked
• 3 oz feta cheese, crumbled
• 1/8 cup olive oil
• 1/8 cup balsamic vinegar
• Salt and pepper to taste

Directions:

1. Sauté spinach until cooked. Allow to cool. Set on cutting board and chop into bite-size pieces.
2. Meanwhile, in a separate skillet, sauté red onion until just beginning to soften , crisp-tender.
3. In a large bowl, mix cooked spinach, onion, avocado, pasta, and feta cheese.
4. Toss in olive oil, balsamic vinegar, and salt and pepper to taste.
5. Place in refrigerator until just before serving. Serve chilled.

Rainbow Chard & Steak Salad

If you haven’t guessed already, I have a mild obsession with salad concoctions. After all, I eat one almost every day. After shooting another cooking video at the VA for grilled vegetables and the proper portion size of grilled lean meat, I realized these foods would be the perfect addition to a salad.

Lately, my rainbow chard has been the “gift-that-just-keeps-giving”, so I made a combination that will likely kick your taste buds into full gear.  Rainbow chard loaded with Vitamins A and C and fiber.  Bring this one into work, and you’ll be vying for the lunch hour!

Rainbow Chard & Steak Salad (serves 6)

Ingredients:

• 2 cups broccoli florets
• 1 cup cauliflower florets
• 1 red pepper, halved and sliced
• 1 medium onion, sliced
• 1 large bunch rainbow chard (or any lettuce green)
• 2 tsp olive oil
• 2 Tbsp salt-free garlic-herb seasoning (or any salt-free seasoning)
• 1 lb lean steak
• 1 large bunch rainbow chard (or any lettuce green), chopped
• ¼ cup feta cheese
• Fresh ground pepper
• Olive oil and balsamic vinegar (optional)

Directions:

1. Start grill and allow to heat thoroughly.
2. Place broccoli, cauliflower, red pepper, and onion on a sheet of heavy-duty foil. Drizzle with olive oil. Season with 1 ½ tsp of salt-free seasoning. Close foil packet tightly, and cook on pre-heated grill.
3. Season steaks with remaining 1 ½ tsp of salt-free seasoning. Cook on pre-heated grill.
4. When vegetables are bright in color, but soft, remove from grill. Remove steaks from grill once fully cooked. Allow vegetables and steaks to cool.
5. Cut steaks into 1 in pieces or 2 inch slices.
6. Meanwhile, chop rainbow chard and place in a large bowl.
7. Add vegetables and steak to rainbow chard. Sprinkle with feta cheese and freshly ground pepper. Serve with olive oil and balsamic vinegar, if desired.

Avocado Deviled Eggs

Happy Easter ~ Happy Spring! In honor of the light and warmth coming to our northern hemisphere, I thought I would mix up your typical Easter deviled egg. I have never really liked eggs prepared this way, but let me tell you – mixing an avocado and a bit a Greek yogurt with egg yolks will create the creamiest texture and the most delicious combination. 

You thought you liked guacamole? This combination is sure to make your guests (or just you yourself) relish in delectability. A minor twist on an ancient favorite…and so inexpensive, especially during one of the biggest egg sales of the year!

Avocado Deviled Eggs (serves: 12)

Ingredients:

• 6 hard-boiled eggs
• 1 medium avocado, diced
• 3 tbsp plain greek yogurt
• 1/8 tsp cayenne pepper
• Salt and black pepper to taste

Directions:

1. Cut hard-boiled eggs in half lengthwise, and gently scoop out yolks.
2. Place yolks in a small bowl. Add diced avocado, Greek yogurt, cayenne pepper, salt, and black pepper. Mash with a fork
3. Place avocado filling into a piping bag (a sealed, plastic Ziploc bag with the tip cut off works too).
4. Pipe egg whites with avocado-yolk mixture. Sprinkle with fresh ground pepper and parsley.

4 Ways to Green Up Your Easter Weekend

From top-left, clockwise:

1. Ensure your Easter brunch is full of lots vegetables and fruits. Especially dried fruits and nuts instead of the chocolate (or as much chocolate). Asparagus is in season now! 
2. Cut the plastic - make homemade baskets, use natural egg dyes, newspaper painted green paper. We love these decorated berry baskets!
3. If Easter is not your thing, why don't you enjoy this early spring whether by taking a hike a your local state/national park. If you are in Milwaukee, we recommend Lakeshore State Park. In Chicago, take the trip to Starved Rock, and if you are in Charlottesville, take a short hike at Shenandoah National Park.
4. Whether your Easter Weekend is full of forced family fun or not, you are probably going to need a beer, so go local. We absolutely love this website to find local breweries. 

Teach me how to age, Patrick Stewart

This post definitely is inspired by two things - healthy living and my recent interest in watching Star Trek: The Next Generation episodes. The latter first. Yes, I have been watching Star Trek, and yes, I have finished the entire 20+ episode first season. So, yes, when I say I'm watching it, I am WATCHING IT! Let's face it, other than a 30-minute episode of Girls, there's really nothing I watch. The thing I like about the show is that given it first aired in 1987, it brings up very deep, philosophical issues about human civilization and the future, that I do like to think about. I watch an episode and think, that's some heavy stuff, and I wonder if when the creators wrote the show they would think about how technology has positively and negatively impacted us as it has today.

Anyways, back to Patrick Stewart, if you browse the Internet at all, you've probably seen this image comparing Patrick Stewart's health with Lindsay Lohan's appearance. Whereas Lindsay Lohan has her own issues that I won't even go into, the man ages well, extremely well.  Frankly, with himself as evidence of great aging, I don't think I would like to take advice from anyone else.

It's funny that we living a society, where so much money is invested/spent on anti-aging and improving one's physical image. When it is all pretty simple - eat healthy, workout, get enough sleep, and drink enough water. Also add don't stress and do things that make you happy. Love yourself. That is all you need, but those simple words pack a lot of difficulty. Buying a moisturizer or going to a spa will make me feel better for the short term, but the problems will still exist.

(Source) 

I really wish that I was living as healthy as I think I am capable of living, but I am not.  My water intake is still pretty pathetic, and at least I am working out twice a week. Sleeping could improve; actually, everything could improve. I've made a few goals, and hopefully, I can use this month of February to develop some healthy habits. Going to Bikram Yoga this month (because I have a coupon); determined to read actual books not the iPad before bed to help me sleep; carrying a water bottle with me at all times (remember when that meant a whole different thing), and over course, eating vegan and fresh. In the past, I use to expect healthy changes to happen over night, but I realize it is going to take time, and it is okay to pace myself.