Archive for ‘Dinner’

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November 21, 2012

I am a Liar.

by Stephanie

So remember when I said that my first California race was going to be Castle to Coast?

Well, I lied.

{Unintentionally, of course.}

I am going to race tomorrow (!) in the 36th Annual Pete Dorn 8 Mile Run!

Woohoo!

Mapped out via Daily Mile.

It sounds like it’s going to be pretty low key, as there is no pre-registration and no fee, just a suggested donation ($10 + 3 canned goods).

I’m so stoked!

That’s all I really want to do tomorrow for Thanksgiving.

I seem to be missing the excited-to-stuff-my-face-with-turkey gene…

I may or may not skip out on Thanksgiving and eat froyo in bed.

Doesn’t that sound way better?

In all seriousness, the froyo is just a vehicle for the mochi.  Those little marshmallows dudes are the SHIT!

So the lesson for today: If you aren’t going to gorge yourself on turkey and stuffing, make sure you have enough froyo and mochi to even it all out.

We like to keep things fair, people.

I joke, I joke.

I would be a bad dietitian if I didn’t lay down some mad Thanksgiving knowledge for you.

No need for deprivation, just be a rockstar and use your measuring cups.

Trust me, you will feel so much better if you do.

Alright gangstas, I’m outie.

Time to get downdawg at Yoga.

Happy Thanksgiving!

Posted in California, Diets, Dinner, Nutritional Factoid, Races, Running, Wellness | 3 Comments »

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September 13, 2012

The Dessert Salad :: Spiced Cocoa-Candied Almonds with a Blueberry Balsamic Vinaigrette

by Stephanie

You know I’m all about eating healthy, but sometimes girlfriend just needs to satisfy a sweet tooth.

Veggies don’t always have to be savory.  And I’m here to proclaim that good news.

I bring you The Dessert Salad.

Oh yes.

Dessert.

Salad.

Hallelujah!

The Dessert Salad

{vegetarian}
{gluten-free}

Prep time: 15 minutes
Yield: 4 salads

Ingredients:

Salad

  • 8 C mixed greens
  • 4 large roasted beets, sliced
  • grilled asparagus
  • 4 oz goat cheese {or feta, or blue cheese… really any cheese you like}
  • any other veggies {mushrooms, artichokes, beans}

Spiced Cocoa Candied Almonds

  • 1/4 C sliced almonds
  • 1 Tbs butter
  • 1/2 Tbs brown sugar
  • 1/2 Tbs cocoa powder
  • 1/8 tsp chili powder
  • 1/8 tsp cinnamon

Blueberry Balsamic Vinaigrette

  • 1 Tbs finely chopped/smashed blueberries
  • 1 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 1 Tbs honey

Instructions:

  1. In a large pan, melt butter and brown sugar over medium heat.  Mix in cocoa, chili powder, and cinnamon.  Add sliced almonds and toss well to coat for about 5 minutes.
  2. Remove almonds from heat, spread out and let cool on a piece of tin foil.
  3. In a small bowl, or salad dressing shaker, add all ingredients for Blueberry Balsamic Vinaigrette.  Shake well.
  4. Combine salad ingredients, sprinkle with candied almonds, cheese, and drizzle vinaigrette on top.  Enjoy!

_____

I love the spicy kick to the almonds.  If you are more daring, add a little extra chili powder.

Try not to eat them all before they get on your salad…

Sweet, but not too sweet.

Just right for those afternoons when you need a little treat!

{Poet status.}

Have a great Thursday!

Peace Out!

Posted in Dinner, Gluten-Free, Lunch, Quick 'n Easy, Recipes, Salads, Vegetarian | 4 Comments »

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August 15, 2012

Garden Tomato Cucumber Mint Salad

by Stephanie

What do you do when a lovely neighbor comes to your door with a beautiful bowl of tomatoes and cucumbers, freshly-picked-from-the-garden?

You make a salad, of course!

Garden Tomato Cucumber Mint Salad

{vegan}
{gluten-free}

Prep Time: 10 minutes

Yield: 4 servings

Ingredients:

  • 5 medium-sized tomatoes
  • 2 small cucumbers
  • 1 tsp chopped fresh mint
  • juice from 1/4 of a lemon
  • 1/2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Instructions:

  1. Chop tomatoes and cucumbers in to bite-sized pieces and place in a large bowl.
  2. Add mint, lemon juice, olive oil, and balsamic vinegar and toss.
  3. Chill for at least half hour before serving and enjoy!

_____

Such a refreshing addition to your summer dinner plate.

And so easy to make, which I of course love.

Enjoy with a little moozarell on the side.

Go ahead, you know you wanna talk in an Italian accent when you eat this.

Muah! Perfetto!

Posted in Dinner, Gluten-Free, Lunch, Quick 'n Easy, Recipes, Vegan, Vegetarian | 3 Comments »

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August 7, 2012

Fresh Moz & Basil Pizza Muffins

by Stephanie

Heyo!

Comin’ ‘atcha bright and early, so I can squeeze in a run and lift before my Nutrition Care Process Webinar.  Oh yeah, I’m stoked to get down with nutrition diagnostic language and charting.  I know there are some other future RDs out there that like to write a mean PES statement.  It’s okay, don’t be shy.

Yeah! And proud of it, baby!

_____

On to the topic of today’s post :: PIZZA!

Not too long ago, C-dizzle sent me a picture he found on the internets of pizza in muffin form.

{Uh, genius. Can you say perfect portion control?}

And then that same day I received my Foodie Pen Pal Box from Meagan that contained a box of gluten-free pizza mix!

It was fate!

So I bring you…
_____

Fresh Moz & Basil Pizza Muffins

{vegetarian}
{gluten-free}

Prep Time: 30 minutes

Cook Time: 16 minutes

Yield: 12 muffins

Ingredients:

  • 1 box pizza crust mix (I used Chebe which had a really good taste!)*
  • 6 oz fresh mozzarella
  • pizza sauce
  • handful of large olives, chopped
  • fresh basil

*You can make this with conventional pizza dough too!

Instructions:

  1. Preheat oven to 450 degrees.
  2. Prepare muffin tin with non-stick spray.
  3. Prepare pizza dough according to package instructions.
  4. Divide dough in half, saving half for the top of the muffins.
  5. Take one half of the dough, and create 12 even balls.  Roll out into a disc like shape and press into the bottom of the muffin tins.
  6. Spoon a teaspoon of pizza sauce onto the crust.
  7. Add desired toppings, such as a quarter of an ounce of mozzarella, and a slice of olive.
  8. Repeat step 5 with the remaining dough.  Pinch the ends of the top and bottom crust together.
  9. Top pizza muffins with more sauce, cheese, olives, and basil, as desired.
  10. Place muffin tin in the oven for 16 minutes, or until cheese turns a golden brown.
  11. Remove from oven and let set 5 minutes before removing pizza muffins.
  12. Enjoy piping hot!

_____

And now for the instructions via pictures…

Gather up your ingredients, and prepare your pizza crust.

Roll out the crust into discs and place in muffin tin bottom.

Add {inside} toppings.

As you can see I used pre-sliced fresh mozzarella, which I then quartered for my miniature pizza muffins.

Add the top crust and pinch together.

And more toppings!

Pop in the oven and enjoy!

As you can see, my toppings slid a bit to the side during baking. Smaller chopped olives and basil would be my recommendation. But don’t worry, it still tasted awesome!

Pizaaaaa!

Cowabunga Pizza Dudes!

Posted in Baking, Dinner, Foodie Pen Pal, Gluten-Free, Lunch, Menu, Recipes, Vegetarian | 6 Comments »

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July 27, 2012

How To :: Quicky Corn

by Stephanie

Teacher: Please raise your hand if you hate shucking corn and picking silk.

Class: [raising hands] Me! Me!

Teacher: Then do I have a tip for you!

_____

{Thank you for appeasing my inner theater geek… ha!}

This cooking tip comes from dear old dad, who read it somewhere or other, and wasn’t quite sure if it would actually work, so we did a science experiment {because I was sure it would work – I microwave sweet potatoes – so I was certain the starch in the corn would cook}, and lo and behold, it worked!

{Please bring that teacher back for a lesson on correcting horrendous run-on sentences.}

So here’s what you do…

  1. Place corn in microwave, husks and all.
  2. Microwave for 5 minutes.
  3. Cut off the larger end of the corn {caution :: this ‘ish is hot}
  4. Squeeze out corn cob and enjoy! Husk and silk free!

_____

Could that not be easier?

Seriously clean corn.

Teacher: Okay class, for your homework, try this out at your next barbeque for quick, no mess, fresh and juicy side dish.

Have a great weekend!

_____

And don’t forget!  You still have time to enter the contest for a free kitchen scale!

Posted in Dinner, Gluten-Free, How To, Lunch, New Things, Quick 'n Easy, Recipes, Vegan, Vegetarian | 5 Comments »

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