Friday, July 31, 2015

Gabby and I have Published an eCookbook for Charity!



Hello family and friends,

Hope your summer is going well!  As many of you know, Gabby and I like to cook together and she has also been developing recipes/blogging with me on my site Nourish You Delicious for over a year now. About 6 months ago we got the idea to publish an electronic cookbook (aka eBook) with a collection of all these recipes that she has created and to have all the proceeds go to her charity of choice.  

"Gabby's Good Eats" is a 89 page electronic book of her recipes (and the stories behind them) with photos and nutritional stats plus bonus illustrations and quotes. All the recipes are easy to prepare, healthy and are applicable to both kids and adults. We have worked very hard on this project and Gabby has decided she wants to donate the money to Food For the Hungry, an organization that works in over 20 countries to help the less fortunate gain access to food, clean water and education, as well as provide disaster relief, through donations and child sponsorship.  We have sponsored a child in Nicaragua through this organization for 2 years and it has been a great experience. So if you chose to purchase this book and try the recipes you will not only be nourishing yourselves but the also the many children worldwide that the money will go to support.

The cost of the book is $10.00 and it is available to purchase through our online store: at nourishudelicious.selz.com to purchase.

Feel free to spread the word about this book to anyone you know that may be interested.

Thanks in advance for your support and we hope you will buy and enjoy the book!!

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Tuesday, July 21, 2015

Recipe ReDux Post # 36, Morning Glory Muffins






The Recipe ReDux challenge for July is"Fresh From the Garden" and we have been asked to create recipes using fruits and vegetables that are in season this month.  July is a good time to stock up on Summer squash and I almost always buy zucchini weekly during the Summer.  I have yet to grow it in my garden, but that is a future plan for sure! I decided to use my weekly stash in muffins as a nice way to get in some veggies at breakfast.  I chose a morning glory theme which also incorporated some carrots, apple and even some banana.These muffins are a powerhouse of nutrition- they have 2 fruits, 2 veggies, whole grains, and protein, PLUS they taste amazing! Hope you will try them out and take a look at all the fresh in season recipes from the talented Recipe ReDux bloggers too!

Ingredients:

2 cup rolled oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
3/4 cup oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3 large sized over ripe bananas, mashed
6 Tablespoons liquid egg white
6 Packed tablespoons brown sugar
½ cup finely grated carrot
½ cup finely grated zucchini
½ cup finely grated apple
1/4 cup milk (I used unsweetened vanilla almond milk)
1 tablespoon vanilla extract
cooking spray
Optional: 6 Tablespoons protein powder *(preferably natural
unflavored, see notes on the one I use below) 

Directions:

Preheat oven to 350 degrees. Combine the oats, oat flour, baking soda, baking powder, (protein powder) and cinnamon in a small bowl.  In a large bowl, mix together the mashed banana, brown sugar, egg whites, milk, vanilla, carrots, zucchini and apple. Add the oats/flour mixture to the wet ingredients and mix well. Spoon into muffin pans (see size options below) coated with cooking spray or muffin liners and bake on the bottom rack of the oven for about 30-35 minutes, until top is firm, lightly browned and firm. 

Makes:
6 jumbo size muffins

or

12 regular size muffins

or

6 dozen mini muffins

Note for protein muffins * I have had great success with using Nature’s Best Isopure PerfectNatural Protein Powder, unflavored- it is gluten-free, lactose free


Jumbo muffin, 6 servings

Serving size 1 very large muffin (with protein powder) Calories 310 Protein 13 g Carb 57 g Fiber 7 g Sugars 25 g Fat 3 g Saturated fat 0 g Sodium 280 mg

Serving size 1 very large muffin (without protein powder) Calories 280 Protein 7 g Carb 57 g Fiber 7 g Sugars 25 g Fat 3 g Saturated fat 0 g Sodium 130 mg

Regular muffin, 12 servings

Serving size 1 muffin (with protein powder) Calories 150 Protein 7 g Carb 29 g Fiber 3 g Sugars 12 g Fat 1.5 g Saturated fat 0 g Sodium 140 mg

Serving size 1 very large muffin (without protein powder) Calories 140 Protein 3 g Carb 29 g Fiber 3 g Sugars 12 g Fat 1.5 g Saturated fat 0 g Sodium 120 mg

Mini muffin, 72 servings

Serving size 1 muffin (with or without protein powder) Calories 25 Protein 1 g Carb 5 g Fiber 1 g Sugars 2 g Fat 0 g Saturated fat 0 g Sodium 25 mg



IMPORTANT NOTE: these muffins are very moist so the ones you do not eat on the day you bake them must be stored in the fridge.  I just leave one out for an hour or two to get to room temp or pop one in the microwave for 40 seconds right out of the fridge.


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Thursday, July 16, 2015

Lentil Sausage Pasta Sauce







Ingredients:

3 cups cooked lentils (I used canned, Westbrae)

1 teaspoon olive oil

0.75 pound Italian style chicken or turkey sausage (not a precooked variety)

1 cup finely chopped white onion

24 ounces of your favorite marinara sauce  

optional garnishes- fresh basil, olives, capers

Directions:

Cook the lentils according to package directions, or if using canned precooked, rinse well and put aside. Coat a large pan with the olive oil. Put on medium heat and add the sausage to brown for about 5-7 minutes, stirring frequently. Throw in the onions and cook for another 5-7 minutes, stirring occasionally. Toss in the lentils and sauce and stir well. Top with fresh basil, olives and/or capers if desired. Cover and simmer for 10-15 minutes.

Serving suggestions:

Enjoy this sauce on pasta, spaghetti squash or squash noodles!!

Makes 6 cups, 12 servings


Serving size: 1/2 cup Calories 140 Protein 10 g Carb  15 g Fiber 6  g Sugars 5  g Fat  5 g Saturated fat  1.5 g Sodium 400 mg

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Tuesday, July 7, 2015

Gabby’s Eats: Banana Chocolate Chip Snack Cake



I have made healthier snack cakes for Gabby before- pumpkin and raspberry are two of her favorites.  She recently decided that she wanted to get into the baking game and come up with her own flavor to try and I was a big supporter of this idea!  We started with a base recipe that is similar to ones I have used in other snack cake recipes. Gabby chose to do a combo of banana and chocolate chips as her signature flavor.  The result was very delicious- moist, chewy and not too sweet.  This treat is great for breakfast, dessert or as its name implies…. a snack!!






Ingredients:

½ heaping cup creamy or crunchy almond butter or peanut 
½ cup pure maple syrup
1 cup (packed) mashed over ripe banana
½ cup egg whites
1 tablespoon vanilla
½ teaspoon baking powder
1/4 cup mini chocolate chips
1.75 cup oats (old fashioned, not quick)(*use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
cooking spray

Directions:

Preheat oven to 350 degrees. Add the almond butter, maple syrup, banana, egg whites, vanilla and baking powder to a medium bowl and mix well, using an electric mixer is recommended.  Stir in the oats and the chocolate chips and add to a 9x9 inch pan coated with cooking spray. Bake for 30-35 minutes until set and lightly browned on the edges. Cut into squares and serve. 

Note: These bars are very moist, almost cake like, and can be a bit crumbly. So you can store them in an airtight container in the fridge to keep longer and pop them in the microwave for 10 seconds or so to warm them up for a nice treat!

Makes 12 bar squares


Serving size: 1 bar Calories 190 Protein  6 g Carb  24 g Fiber 3 g Sugars 10 g Fat 8 g Saturated fat  1.5 g Sodium  40 mg

Gabby's Shot:

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Thursday, July 2, 2015

Coffee Chip Protein Bars


If you like coffee you are going to love these bars!

Ingredients:

½ cup creamy almond butter (I used unsalted)
¼ cup + 1 tablespoon pure maple syrup  
1 teaspoon vanilla extract
1 teaspoons decaf instant coffee, (use a fine grain brand- such as Starbuck’s via)
3 tablespoons mini chocolate chips
1.5 scoops of protein powder, preferably unflavored (the average scoop is about 4 tablespoons or¼ cup, 25-30 Grams, so 1.5 scoops would be approx. 6 tablespoons) *
¼ cup oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
Wax or parchment paper

Directions:

In a small bowl, combine the maple syrup and the coffee together and warm to dissolve in a saucepan on low heat for a few minutes, or even easier- microwave  on high for 30 seconds.  Whisk briskly to help coffee granules dissolve. Let cool. Add the cooled coffee syrup mixture, the almond butter, and vanilla extract to a medium bowl and mix well. Stir in the oats, protein powder and chocolate chips and mix some more. Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is so sticky.)  Chill in the fridge for an hour or more (if you can wait that long!) and cut into 8 bars and serve. Wrapping the individual bars in wax paper and storing in baggies is great for convenience.  Store in the fridge. These bars also freeze well!


 Makes 8 bars

Serving size: 1/8th of recipe  Calories  200 Protein 9 g Carb  16 g Fiber 3 g Sugars 12 g Fat 11 g Saturated fat 1.5 g Sodium 35 mg

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Thursday, June 25, 2015

A Delicious Potato Salad Recipe and the Latest Cranberry Info and Research From the Cranberry Institute


Check out these interesting fasts and studies, along with a very creative potato salad recipe, from the Cranberry Institute!!


Tasty Tidbits about the Tiny, Tart Cranberry

·         Cranberry products are naturally low in sugar and high in acidity (very similar to a lemon!) so they require sweetening to be palatable—but when it comes to dried cranberries, the total amount of sugar is equal to that of other dried fruits, like raisins and dried cherries.
·         Drinking 8–16 oz. of 27% original, low- or no-calorie cranberry juice cocktail each day is recommended to maintain urinary tract health and prevent urinary tract infections.
·         One-quarter cup of dried cranberries is equal to  cup of fruit, according to MyPlate.

Science Bites: News from Cranberry Scientists

Does Cranberry Protect the Urinary Tract Post-Surgery?
As you know, placing a urinary catheter is quite common when having surgery – including gynecological surgeries.  Unfortunately, the risk for a urinary tract infection (UTI) after the catheter is removed can be quite high – 10-64% of patients contract one.  To determine if there is a simple way to relieve women from the aches and pains of a post-surgical UTI, researchers from the University of Michigan provided 160 patients with two cranberry juice capsules, two times a day, for six weeks post-surgery.  The cranberry capsules contained whole cranberry extract from cranberry juice, skins, flesh, and seeds, and were standardized to contain 36 mg of proanthocyanidins (PACs) per two capsules. The capsule dose is similar to drinking two, 8-ounce servings of cranberry juice. Compared to a placebo-control group, the women that consumed the capsules had a significantly lower occurrence of UTIs – even when confounding variables were considered, e.g., frequency of intermittent self-catheterization.

Foxman, B., Cronenwett, AEW, Spino, C., Berger, MB., Morgan, DM.  Cranberry juice capsules and urinary tract infection after surgery: results of a randomized trial.  Am J Obstet Gynecol. 2015 Apr 13; pii: S0002-9378(15)00355-5. doi: 10.1016/j.ajog.2015.04.003. [Epub ahead of print]

Two Cups a Day for your Heart
For people struggling with cardiometabolic risk factors – like high blood pressure, high triglycerides or insulin resistance, and above normal levels of C-reactive protein and fasting blood glucose – dietary approaches are king.  Among the recommendations RDs make for such individuals, new research shows that low calorie cranberry juice (just two cups a day) may also help attenuate these factors.  Research published in the Journal of Nutrition looked at the impact of two 240 mL servings on blood pressure, C-reactive protein, triglycerides and glucose in an eight-week, double-blind, placebo-controlled, parallel-arm study.  Twice a day, 30 women and 26 men on a controlled diet were given 240 mL of low calorie cranberry juice or the placebo beverage, containing 173 or 62 mg of phenolic compounds and 6.5 or 7.5 g of total sugar per a 240-mL serving, respectively.  The results showed that these two cups a day of low calorie cranberry juice significantly improved triglycerides, C-reactive protein, glucose, insulin resistance and diastolic blood pressure.

Novotny, JA., Baer, DJ., Khoo, C., Gebauer, SK., Charron, CS.  Cranberry Juice Consumption Lowers Markers of Cardiometabolic Risk, Including Blood Pressure and Circulating C-Reactive Protein, Triglyceride, and Glucose Concentrations in Adults. J. Nutr. April 22, 2015 jn203190.  [Epub ahead of print]

RESOURCE REMINDER!

USDA-Reviewed Cranberry Health Research Review
If you haven’t seen it yet, check out the USDA-reviewed cranberry nutrition and health review published in the Cranberry Health Research Library on CranberryInstitute.org

Cranberry Health Research Library
Browse the selections by year to find the most recent publications: http://cranberryinstitute.org/doclib/doclib_search.cgi

Say Cheers with America’s Original Superfruit㈢
Stay hydrated this summer with cranberry juice cocktail five different ways!
·         Celebrate July 4th with a patriotic red, white and blue punch featuring cranberry juice cocktail and champagne mixed with fresh blueberries and diced applesˇfor a festive finish, top with a flag instead of umbrellas! For the kids, make it with sparkling cider instead of champagne
·         Freeze cranberry juice cocktail in ice cube trays and add to seltzer for a fruity zing that invigorates your drink
·         Combine cranberry juice cocktail, pineapple juice and club soda for a spritzer perfect for hot summer days
·         Make your favorite sangria recipe, swapping out your typical juice combo for cranberry juice cocktail
·         Mix orange and cranberry juice cocktail (one to one ratio), pour into ice pop molds and freeze for a refreshing summer snack!
o   No molds? No problem! Pour into sturdy, freezer-proof cups and add popsicle sticks

Put a Twist on a Summer BBQ Classic!

Amp up a stand-by side dish for your next barbeque with tangy cranberries and crisp cucumber in a fresh take on potato salad.

CRANBERRY & CUCUMBER POTATO SALAD
Yield: 6 servings

Ingredients
8 oz. small red or yellow-skinned potatoes
 cup nonfat plain Greek-style yogurt
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. white balsamic or cider vinegar
 tsp. hot red pepper sauce
 cup dried cranberries
1 cup diced seedless cucumber
 cup thinly sliced scallions

Directions
1.       Wash potatoes and boil with skin on for 15-20 minutes or until almost tender. Remove from heat and drain. Cool. Cut into cubes and set aside.
2.       In a bowl, whisk together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand 20 minutes to soften cranberries slightly.
3.       Stir potatoes, cucumber and scallions into yogurt-cranberry mixture and toss to coat. Adjust seasoning as needed. Cover and refrigerate at least 1 hour before serving.

Mix it up! Switch out cucumber for diced apple or pear, or try it garnished with chopped, toasted pecans or walnuts.

Nutrition Information Per Serving: Calories 70, Calories from Fat 10, Saturated Fat 0g, Trans Fat 0g, Total Fat 1g, Cholesterol 0mg, Sodium 70mg, Total Carbohydrate 14g, Sugars 6g, Dietary Fiber 1g, Protein 3g, Vitamin A 2%, Vitamin C 8%, Calcium 4%, Iron 2%

Hungry for more recipes? uscranberries.com
Cranberry Institute
P.O. Box 497
Carver, MA 02330
www.cranberryinstitute.org

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Sunday, June 21, 2015

Recipe ReDux # 35 Strawberry Almond Tarts





The Recipe ReDux for June is "Pie Love" and we were challenged to make over a sweet or savory pie recipe.  To be honest, I am not much of a pie eater these days, but I do love tarts, namely mini ones. So I decided to develop a healthy tart recipe instead.  I went with a cream cheese and fresh strawberry base and a raw oatmeal/almond based crust and the flavors together were awesome! An added twist is that these little yum yums are stored and served frozen so they really resemble strawberry ice cream in texture.  Another bonus is they are fairly low in calories AND made with very simple, clean ingredients.  Hope you will try them out and also take a look at what the  talented Recipe Redux bloggers have come up with as well!!


Crust: 

Ingredients:

1/2 cup almond butter (salted variety works best, or you can add a pinch of salt if you are using unsalted)
1/4 cup honey
3/4 cups oats  (use a gluten free brand like Bob's Red Mill if you are on a gluten free diet)
2 tablespoons oat flour or you can grind oats to a powder in a blender or food processor (use a gluten free brand like Bob's Red Mill if you are on a gluten free diet)
mini muffin tin, muffin liners and cooking spray

Directions:

Mix all of the ingredients in a medium sized bowl.  Add 16 mini muffin liners to a mini muffin tin ad spray them lightly with cooking spray.  Roll the dough out into a 8x8 in square and cut into 16 squares.  Roll each square up into a ball and then add to the muffin tin.  Press a hole in the middle with fingers and then work to make a small crust cup by pressing the dough against the edges of the tin to form the shape of the crust for 16 tarts.

Filling:

Ingredients:

3/4 cups sliced fresh strawberries (plus a few extra for garnish)
1/3 cup light cream cheese
1 tablespoon honey
1 tablespoon lemon juice

Directions

Add all of the ingredients to a medium bowl and mix/whip with an electric mixer until well blended together and the strawberries are mostly pureed to be a uniform mixture.  (small pieces here and there are ok) Spoon the mixture into the tin with the crusts, dividing it evenly amongst  all 16.  Add small pieces of choped strawberry tp the middle of each as a garnish if desired.  Freeze for about 3-4 hours until the centers are very firm. Enjoy straight out of the freezer.  NOTE: tarts will get very soft if left out for more than 10-15 minutes so they are best served while they are frozen/only slightly thawed.

Makes 16 mini tarts

Serving size: 1 tart Calories 100 Protein 3 g Carb 10 g Fiber 1 g Sugars 6 g Fat 6 g Saturated fat 1 g Sodium 45 mg


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