Tuesday Replay: NYT- A recipe for a simple life

Image via NYT (Stuart Bradford)

In the her book- “An Everlasting Meal: Cooking with Economy and Grace,” chef and food writer Tamar Adler discusses how eating well and smart, doesn’t have to be complicated. Much like what the mission is for Good Karma Eats.

Read this article from the NY Times bloq writer Tara Parker-Pope for more on Adler's book and philosophy.

What’s the first step toward cooking and eating better this year? Perhaps you should start by learning how to boil water.

While that may not sound like much of a cooking technique, you will gain a new appreciation for the hidden potential of boiled food after reading the new book “An Everlasting Meal: Cooking with Economy and Grace,” by the chef and food writer Tamar Adler. Placing a pot of water on a hot burner allows us to “do more good cooking than we know,” she writes.

Ms. Adler waits for a rapid boil and adds surprisingly large handfuls of salt, tasting until it’s reminiscent of ocean water. (People concerned about sodium can use less.) From that simple starting point, several meals can be created, from pasta adorned with gently cooked vegetables to a chicken, simmered and skimmed, cut up and served with a fresh salsa verde. The chicken leaves behind yet another flavorful dish: richly flavored broth, to be eaten hot with vegetables or added to other dishes the rest of the week.

To listen to Ms. Adler talk about cooking is to be drawn into a rhythmic dance where each step — from washing and chopping vegetables to cooking and seasoning the meal — flows effortlessly into the next, guided by the food itself, as well as by our own basic instincts about what tastes good.

A chapter called “How to Have Balance” focuses on bread; “How to Live Well” is devoted to beans. Her message is that cooking does not have to be complicated, and all anyone needs are a few basics to get started. In instructing readers on the art of intuitive cooking, Ms. Adler offers not just cooking lessons, but a recipe for simplifying life.

“There is this sense that to cook well means to be struck with inspiration,” said Ms. Adler, 34, whose credentials include stints at the restaurants Prune, in New York, and Chez Panisse, in Berkeley, Calif. “We think everything is supposed to be extraordinary.

“But in European and Asian food culture, food is simply supposed to be good and nourishing and enjoyable” — and, she added, far less stressful.

Why are so many of us intimidated by cooking? It may be that this convenience-food generation never got to see our mothers and grandmothers boiling and roasting meals without a recipe, turning the leftovers into hash or stew. Instead we are guided by cooking shows that celebrate the elaborate preparations and techniques that Ms. Adler calls “high-wire acts.”

“Anybody who grew up with a lot of home cooking around them knows that you can have eggs for dinner or that lentils can become pancakes tomorrow,” she said. “But sometimes we just don’t know that we can do that because they don’t do that on TV.”

One of her most important lessons is that we need to spend less time thinking about food and more time just enjoying it. Her suggestions about how to prepare vegetables contradict much of what we have been taught, or think we have.

For instance, while most of us stock our crispers with fresh vegetables and then spend the rest of the week racing to eat them before they turn brown, Ms. Adler buys up basketfuls of whatever vegetables are in season, and as soon as she gets home she scrubs off the dirt, trims the leaves, chops and peels, and then cooks and prepares all the vegetables at once — washing and separating lettuce leaves; drizzling cauliflower, beets and carrots with olive oil and roasting them in separate pans. Beet greens are sautéed, and chopped stems and leaves are transformed into pesto.

Many people, myself included, have long believed that vegetables are best if they are cooked just before they are served. But cooking vegetables as soon as you buy them essentially turns them into a convenience food, allowing them to keep longer and creating a starting point for a week’s worth of meals.

“We’re told that things need to be fresh,” Ms. Adler said, but too often “we all end up watching our food go bad, and then it doesn’t matter if it was fresh, because we didn’t get to eat it.”

Watching Ms. Adler cook vegetables is inspiring. (You can see her routine in two videos titled “How to Stride Ahead” on her Web site, tamareadler.com.) Roasted vegetables can be enjoyed immediately, but most will be refrigerated in jars for later in the week. Warmed to room temperature and drizzled with vinaigrette, they make a savory, earthy salad; or blended with broth and a splash of cream, they can be a hearty soup.

For another meal, the cooked vegetables might be used in a frittata or a warm sandwich. Cooked greens can be turned into a bubbling gratin, roasted vegetables are added to risotto, and everything left over can become an end-of-the-week vegetable curry.

The comforting lesson from “An Everlasting Meal” is that we already know plenty about feeding ourselves, and we don’t need to complicate things by trying to create something extraordinary every time we cook.

“I feel like people are being hit from all sides by a lot of confusing messages, and they are feeling like eating well is really hard,” Ms. Adler said. “This is not a question of expertise. Other than being an expert eater, which we all are by the time we start cooking, we’re already experts at knowing when things are done or whether they need more seasoning.”

Smores Cupcakes- Perfect endings

Pin It


Have you ever taken a bite out of something and actually jerked from the amazing and surprising taste?

That was the reaction I had when I first nibbled on these puppies.
Rich,moist, chocolaty cake, topped with perfectly sweetened marshmallow icing; sticky and soft. But wait! There is more, keep nibbling and you are surprised with a crunchy graham cracker crust to add texture and surprise. This is the total fix for every one's favorite Summer smores dessert.

I know what you're probably thinking..  Great, looks and sounds yummy but I just sold my soul to the fitness gods and this is not on the ok list. Well, probably not. I too have signed that New Year, new start contract, and sweets are not the guest of honor.

But, a few things to keep in mind. 

1) Is it really realistic to start a diet the day you are tired, stuffed full of last nights indulgences and possibly a bit hung over?
2) This is not a dessert you make for a Tuesday night dinner or lunch box surprise. This is one of those, I need a show stopper for my pot luck dinner or to impress the in-laws.
3) Since this recipe is pretty generous in the # of cakes you get, you can actually make most of this a freeze it for another time.

So here is to one last day of indulgence (till the Super Bowl anyway) and a perfect way to end the holiday season.

Smores Cupcakes
Adapted from a Martha Stewart and my mom.

Graham Crust Ingredients

• (20) graham cracker squares crushed with food processor
• you can also crush by putting into large freezer bag and pounding with fist.. (good workout)
• 1/4 cup sugar
• 1/3 cup unsalted butter- melted

Mama's Chocolate Cake Ingredients

• (2) cups all purpose flour
• (1) teaspoon kosher salt
• (2) teaspoons baking soda
• (1) teaspoon baking powder
• 3/4 unsweetened cocoa
• (2) cups granulated sugar
• 1/3 cup vegetable oil
• (1) cup black coffee
• (1) cup milk
• (2) large eggs slightly beaten
• (1) teaspoon of vanilla extract

Marshmallow Frosting Ingredients (via Martha Stewart)

• (8) egg whites
• (2) cups granulated sugar
• (1/2) teaspoon cream of tartar powder
• (2) teaspoons vanilla extract

Method

• Preheat oven to 350℉
• Line (2) muffin trays with paper liners

Crust

• Combine all ingredients in medium bowl until it looks like wet sand.
• Add (1) table spoon or so of mixture to each cupcake mold.
• Pack down the crumbs with the back of spoon to make a flat base.
• Bake in oven for 5-7 mins to firm up crust.

Cake

• Combine all dry ingredients into your mixing bowl. Give the ingredients a whirl or mix to blend together.
• Next mix in all of your wet ingredients.
• Mix entire batter together for 3-4 mins. Be sure not to over beat and remember to scrape the sides of your bowl once or twice.

**This batter is more then you will need for the 24 cupcakes. You can fill the tins and then freeze remaining batter for another day. I like to use freezer bags.. Simply defrost, cut the tip and squeezer out. No Mess!!

• Fill cupcake tins about 3/4 of the way. 
• Bake at 350 for 18-20 mins
• Remove when it comes out fork clean
• Let cool completely

Marshmallow Frosting

• Start with really clean and dry bowls for this. It's essential to success.
• While cupcakes are cooling, boil a pot of water.
• In a heat safe bowl, crack and separate 8 eggs. Saving the whites for the the recipe.
• Add sugar and cream of tater powder to the bowl
• Place bowl over  simmering water. Whisk constantly until sugar dissolves and whites are warm. 4-5 mins.
• When whites warm and sugar dissolves transfer mixture to electric mixing bowl. 
• You can use a hand mixer and keep in same bowl. It will take a bit longer.
• Once mixture is transferred, using your whisk attachment on your mixer, start mixing at a slow speed. 
• Once the whites start to turn opaque, stitch to a high speed.
• Keep whisking until stiff peaks form.

Piping and toasting

• Once your cakes are cool, and the frosting is done, scoop frosting into a large freezer bag. If you have any decorating tips, be sure to fit the bag prior to filling.
• If don't have any tips, fill the bag and snip the bottom of bag about 1/2 inch on a diagonal.
• Starting at the outer edge, slowly squeeze bag from top and trace the cupcake in a circular motion moving towards the center.
• Lastly, you can broil the cakes under the broiler for 30 seconds or use a kitchen torch to add that authentic toasted goodness.

Enjoy!!

Tuesday Replay- Healthy Office Snacks

Photo: Lee Harrelson, , Text: Katherine Brooking, M.S., R.D. and Holley Grainger, M.S., R.D.

Don't get caught in front of the vending machine again. Pack these eight healthy snacks (each less than 200 calories) to keep you feeling full and satisfied throughout the work day. 
Healthy Office Snacks - Cooking Light

Hurricane Irene: My poor eggs!!

Well, we have done all we can. The yard is tied down, free of flying grills and picnic tables (we hope). We have plenty of water, flashlights, batteries. The list goes on and on. Rick has enough water to survive a nuclear invasion now that I think of it.

I was just about to settle in on the cozy couch and wait the night out like the rest of the East coast, when baby girl declares she is hungry and wants a waffle. Umm, you had 3 for breakfast. I think we need to add some color to your day.. Before I groan and moan, as I just sat down, I realized it was actually lunch time. Ok, fair enough.

Of course, this brings me to my fridge. As I started to dig for lunch ideas, I got a bit distracted and started to shift my food around. I pulled out any food that needed to be thrown out anyway and started noting food we should probably eat sooner rather than later, in case the power does go. "At risk" I like to call it.
I threw things like cheese, milk, bread, in the freezer. These will keep for later in the week, depending on  need and severity of the outages.

MOM!!! oh yeah, she's still hungry..

But what to do about the eggs? I'm a bit over cupcakes and whoopie pies at the moment. What can I make with all these egsg?  OOH, quiche.

Simplest recipe ever. Eggs, cream, pie shell, and left overs. In my case, broccoli and some of that cheddar I just put in the freezer. Back out you go little orange man.


If you have left overs like this, go for it. Now is the time, before the storm digs in, and even if we don't lose power, who wants to cook? I am sure you will be up late tonight too.

Karma Quiche

Ingredients

• 4 eggs (or eggs substitute)
• 1 cup cream (preferably heavy, but whole milk or even a low fat version of fat free evaporated milk works) 
• 1 frozen pie shell 
• 1 cup chopped left over broccoli (bacon, potatoes, or mixed veggies also works)
• 1 cup shredded cheddar cheese
• 1 small to medium onion minced (1 teaspoon onion powder works too)

Method

• Preheat oven to 350 degrees
• Crack and mix the eggs, cream and salt and pepper, cheese and onions to a bowl
• Mix well until all is incorporated
• Line bottom of pie shell with broccoli or left over of choice
• Pour the egg mixture into shell
• Carefully place in center rack of oven and bake for 45 mins or until the top is lightly brown and a toothpick comes out clean from center when tested.

Enjoy and good luck

Weekend Warrior Series- How to prep for Hurricane Irene

Settling in to my slumber last night, my husband leans over and says…. So do we have a plan for this upcoming hurricane? My eyes pop back open and I chuckle a bit to myself. Of all the sweet nothings I have thought about hearing at those moments that was never one of them.

My only response was- I am an Upstate girl, we don’t get hurricanes. What kind of plan were you thinking? Should I make Irene themed cupcakes? He wasn’t really laughing. He was serious.

Living on Long Island these last 18 years, I have seen many threats that our tiny island would get hit, but we never actually have. I guess my reaction came from the media hyped desensitized reaction I now tend to get with any weather threat.

In Upstate NY, the only weather disasters we ever really faced were blizzards. So a hurricane warning is kind of the thing we only hear about on the nightly news.

Rick was serious. And I agree, seeing the devastation that a hurricane could bring, that I need to take it a bit more serious too.

This got me to thinking, well funny girl, what did you do in a blizzard? How did you prepare?

I think everyone knows the basic stuff. Water, flashlights, batteries... etc.

(For real preparation tips see this)

What if the power does go out? What if none of my usually cooking resources work? Conveniently our gas grill just died, so I can’t rely on that. What we eat? It’s not like we live in the boon docks, but we are not in the mindset to travel all over town and eat out either.

I thought about creating a menu of options for everyone on breakfast ideas, lunch/dinner and snacks that are counter friendly, and won’t require refrigeration.

So my weekend menu warriors, here are some yummies to prep on Friday Night or Saturday in prep for Hurricane Irene. Come On Irene!!!! We are ready

Beverages:

• Water, water and more water... Freeze a few bottles now if you can. So you could use as a cooler icy or just to have cold water.

• Juice boxes. You could freeze these too for the same reasons.

Breakfasts:

• Muffins or quick breads- Check out the Banana Bread recipe from earlier this year

• Bagels (add butter, jam peanut butter or nut butters. All counter friendly for a few days)

Snacks

• Fresh Fruit- will keep without the fridge for quite a bit

• Raisins

• Nuts

• Pretzels

• Goldfish

• Crackers

• Chick pea crunchies (great snack and full of protein and fiber so you can stay full longer, oh! Low fat too)

• Granola bars

• Fig Newton’s or cereal bars

• Graham crackers- personal household favorite

Lunches/Dinner

• Good ol’ PB and J sandwiches

• Zucchini Flat Bread Pizza

• 3 Bean Pasta Salad (click to get recipe)

• Foccacia Bread with:

• Grilled veggies

• Tomato sauce and parmesan cheese

• Cooked spinach

• Greek style- black olives, chopped fresh tomato, basil, feta crumbles, red onion slices.

Most of this is premade items, so very little baking or cooking required. A lot of it will keep post storm so if you don’t lose power, it’s not wasted.

If you have more ideas for counter friendly foods or general storm survival tips, please do share.

**What is the weekend warrior menu?

It’s a new Good Karma series presented every Thursday. Readers get menu ideas and shopping lists for the weekend. Shop Friday, cook Sat morning, and eat like a king all weekend...

Look out for more weekend warrior tips in future posts.

Replay Tuesday: Cutting Out Sugar: A 4-Week Action Plan

Breaking Your Sugar Addiction

The 4-Week Plan to Stop Sugar Cravings

-- By Lauri Watson, Registered Dietitian

That white, powdery substance just makes you feel good. You can't get it off your mind, and you keep coming back for more. The more you have it, the more you want it! But even when you try to stay away from it, it finds ways to sneak into your life almost daily. What can you do?

We're not talking about some dangerous or illegal drug here; we're talking about sugar. Although it's considered harmless in comparison, sugar, in excess, can cause a host of problems for a lot of us: cravings, binge eating, weight gain and heart disease among them. According to the USDA, the average American consumed 151 pounds of sugar in 1999—an all time high. Since then, consumption has dropped slightly and in 2010 the average American consumed 132 pounds. (To put that into perspective, consider that the number was just 4 pounds in the year 1700.) At least half of the sugar we consume comes from soft drinks, fruit drinks, and sports drinks. The rest sneaks into our diets in the form of ketchup, teriyaki sauce, chocolate milk and the obvious sweets like cookies, cakes, ice cream and even breakfast cereal. Surprisingly, some "healthy foods" such as yogurt and instant oatmeal can pack in 20-30 grams (5-7 teaspoons) of unnecessary added sugar! It seems like we're drowning in sugar, and nobody is wearing a life vest.

The American Heart Association (AHA) recommends that we limit our daily sugar consumption to 7% or less of our daily calorie intake—that's about 6 teaspoons (100 calories) for women and 9 teaspoons (150 calories) for men. But that adds up fast. Just one 12-ounce can of regular soda contains 8-10 teaspoons of sugar and 130-150 calories. One glazed donut contains 6 teaspoons, and a half cup ice cream (the standard serving size, although most portions are much, much larger) contains 4 grams of added sugar!

Why Should You Care? Is Sugar Actually Bad for You?

Well, aside from the increased bulge around the waistline, diets high in sugar are strongly linked to an increased risk for type 2 diabetes, elevated triglycerides, low HDL (good) cholesterol levels, and heart disease. Sugar intake has also been linked to depression, migraines, poor eyesight, autoimmune diseases (such as arthritis, and multiple sclerosis), gout and osteoporosis.

Recent research has shown that a high intake of carbohydrates, including sugar, releases a feel good chemical in the brain called serotonin. Think of how you feel after indulging in a high sugar meal or treat—almost euphoric, right? The high of a sugar rush is temporary though. After a few hours—or even a few minutes—you start to crash and you become tired, fatigued and lethargic.

Although sweet foods are tempting and delicious to most people (blame Mother Nature for that!), the more sugar you eat, the higher your tolerance becomes. So if you have a strong sweet tooth or intense cravings for sugar, chances are not that you were born that way, but that your dietary habits and food choices created the sugar monster you may have become.

Fortunately, we can reverse this tolerance in just a couple of weeks by cutting out sugar. Once you have decreased your threshold, something that tasted perfectly sweet a few weeks ago, will begin to taste too sweet to eat, and that can help you reduce your intake of the sweet stuff.

Cutting Out Sugar: A 4-Week Action Plan

While the occasional sweet treat won't make or break your weight loss or your health, many people have trouble stopping after a sensible portion or saying no to sugar when it's available. If you feel out of control around sugar, then a sugar "detox" is a great way to reduce your cravings, eat better, and bring sugar back to where it belongs: as an occasional treat that you consciously choose to eat in a mindful manner, not a daily treat occurrence that controls you.

Follow this month-long plan to break your sugar addiction!

Week 1: Identify Sugar and Where It's Hiding

The first step in conquering your sugar habit is to rid your pantry and refrigerator of added sugar. Some things (think ice cream, cookies and candy) are obvious, but most of us need to look closer at where the sugar in our diets is coming from. This will require a bit of label reading in the beginning, but after a while, it will become easier.

In order to cut back on hidden or added sugar, scan the ingredients list of a food label. If you see any of the following terms listed, then sugar has been added to the product in one form or another and it is best left on the shelf at the store—especially if that sugar shows up within the first five ingredients of any food product.


Agave nectar

Agave syrup

Barley malt

Beet sugar

Brown rice syrup

Brown sugar

Buttered syrup

Cane sugar

Cane juice

Cane juice crystals

Carob syrup

Confectioner’s sugar

Corn syrup

High fructose corn syrup

Corn sugar

Corn sweetener



Corn syrup solids

Crystalized fructose

Date sugar

Dextran

Dextrose

Diatase

Diastatic malt

Evaporated cane juice

Fructose

Fruit juice

Fruit juice concentrate

Glucose

Glucose solids

Golden sugar

Golden syrup

Grape sugar



Grape juice concentrate

Honey

Invert sugar

Lactose

Malt

Maltodextrain

Maltose

Maple syrup

Molasses

Raw sugar

Refiner's syrup

Sorghum syrup

Sucanat

Sucrose

Sugar

Turbinado sugar

Yellow sugar


This first week is about awareness. Reading labels before you buy—or bite. How many of your favorite foods contain hidden sugars in the top of their ingredients lists?


Once you have identified the sources of sugar in your diet, clean out your kitchen. Throw out or donate all of the products that contain hidden or added sugars, including any juice, soda, candy, sweets and seemingly healthy snacks like granola bars, fruit and grain bars, instant oatmeal and sports drinks. This may sound drastic, but stay with me!

Remember, you don’t have to throw away everything that is sweet! Natural sugar, like the kind you find in whole fruit, contains vitamins, minerals and fiber, which are lost in the processing of juice. Milk contains naturally occurring sugars, but also provides calcium, vitamin D and protein. So unlike soda, fruit juices and other processed foods, whole fruit and dairy products provide us with essential vitamins and minerals that our bodies need. Be wary of certain fruit- or milk-based products that contain added sugars though: flavored milk, many yogurts, fruits canned or jellied in added sugar or syrups, and the like. Opt for unflavored skim or 1% milk, plain yogurt or Greek yogurt, and whole pieces of fruit. Remember, we are trying to cut out the 151 pounds a year of added sugar, not the naturally occurring sugar found in whole foods.

Week 2: Stock Your Sugar-Free Kitchen

In one week, you've probably found lots of sugar in your diet. Some of it may have been obvious, like those frozen waffles or lattes from the local coffee joint. But others might not have been so clear, as sugar tends to lurk in many "diet" foods and lower-fat foods, added by manufacturers to make their low-cal offerings taste better.

Now that you know what to look for (and avoid), it's time to replace the products you tossed with sugar-free counterparts. For example, replace high-sugar cereals with a whole grain cereal that contains little to no added sugars. Sweeten it naturally with fresh berries or half of a diced banana. Instead of snacking on candy or cookies, reach for a handful of nuts or some raw veggies and hummus. Replace sweetened yogurt with Greek yogurt or plain yogurt. Look back at week one and the foods you used to eat that contained sugar. Can you find no-sugar oatmeal? A healthier snack than a sugar-sweetened smoothie (how about a whole piece of fruit)? A more filling afternoon treat than that sugary "protein bar" (such as peanut butter on whole-grain crackers)?

When choosing a refreshing beverage to quench your thirst, keep in mind that you want to eat your calories, not drink them. Choose ice cold water flavored with a squeeze of fresh lemon or an orange slice. Or flavor unsweetened iced tea with fresh mint, crushed raspberries, or a squeeze of citrus.

One tip to help you avoid added sugar at the supermarket is to shop the perimeter of the grocery store as much as possible. Think about the general layout of a grocery store: The outside is home to fresh fruits and vegetables, lean meats, dairy products, and whole grain breads and the inside aisles are stocked with cookies, chips, soda, fruit juice, cake mixes, and other processed foods. Spend most of your time on the outside and only go down the inner aisles for specific products, like whole-grain pasta.

Never shop on an empty stomach and always shop with a list. Shopping while hungry can lead you to adding all kinds of snacks and impulse buys to your cart. Meal planning can be a tricky task at first, but following a meal plan is an important part of breaking the sugar addiction. It will help to keep you on track and help prevent stopping for fast food when you don't have a game plan for dinner. Spend a little time on Sunday afternoons jotting down some meal ideas for throughout the week. Make a list of the food items you will need to make the meals you wrote down and stick to it!

What about Sugar Substitutes?

Sugar substitutes and sugar alcohols have their place and they may be beneficial in helping you to break the sugar addiction or they may not. You will have to experiment and see how they affect you and your cravings. Even though they may not add additional calories to your diet, sugar substitutes and sugar alcohols might not help you to BREAK the sugar addiction since they are adding the sweet flavor to your diet. In some people, they may even increase your sweet tooth.

Week 3: Stop the Cravings

Now you really start to put your plan into action. You’ve identified the sources of added sugar in your diet and replaced those foods with healthier and more wholesome alternatives. Your kitchen is now set up for success!

This week’s focus should be on making a conscious effort to avoid sugary foods. When a craving strikes, try going for a walk or simply drinking a glass of water. Take a hot bath or get lost in a good book. Typically any craving will pass if you wait it out long enough. But it's important to begin understanding the difference between true hunger and food cravings. If you are truly hungry, a handful of nuts or some raw veggies dipped in hummus will sound appetizing, so go ahead and eat one of your healthy snacks. But if you're craving something sweet or a specific sugary food, use a distraction technique.

The first week of saying no to sugar will be the hardest, but the more diligently you stick to your plan, the better you'll fare in the end. Even a tiny taste of sugar during this time period can lead to setbacks.

After a couple sugar-free weeks, your sugar threshold will start to decrease and you will find that you no longer crave sugar or sweets as you once did. As with any lifestyle change, the first couple of weeks are the hardest. Eventually, it will become habit to reach for a mint tea or piece of fruit instead of juice and candy.

Week 4: Game Plan for Life

Now that you have yanked that sweet tooth, it's time to devise a plan to prevent a sugar relapse. Although sugar isn't necessary for health and it's perfectly fine if you want to continue avoiding it, it probably isn't realistic for most people to avoid all forms of sugar forever.

So if you want to allow a little sweetness back into your life, that's OK. Moderation is key. Don't let sugar and sweets become a daily habit. Instead, consider them to be special occasion treats only. With your lowered threshold for sweetness, that shouldn't be too hard. But if you begin to indulge too often or overindulge over a short period of time (such as a weeklong vacation), you could find yourself back in trouble with sugar all over again.

If you slip up, don’t beat yourself up over it. Accept your action and decide to make a better decision next time and move on. Continue to experiment with your new, healthy foods and recipes. You'd be surprised at how many ways you can make treats healthier and use far less sugar than a recipe suggests.

And remember: It generally takes about 3-4 weeks for a new behavior to become habit, the most important thing is to stick with it.

This article has been reviewed and approved by SparkPeople's nutrition expert, Becky Hand, M.S., Licensed and Registered Dietitian.

Sources

The Journal of the American Medical Association. Welsh JA, Sharma A, Abramson JL, Vaccarino V, Gillepsie C, Vos MB. "Caloric Sweetener Consumption and Dyslipidemia Among US Adults," Accessed August 2011. www.jama.ama-assn.org.

The Journal of the American Medical Association. Schulze MB, Manson JE, Ludwig DS, Colditz GA, MJ Stampfer, et al. "Sugar-Sweetened Beverages, Weight Gain, and Incidence of Type 2 Diabetes in Young and Middle-Aged Women," Accessed August 2011. www.jama.ama-assn.org.



WebMD. Kam, Katherine. "The Truth about Sugar," Accessed August 2011. www.webmd.com.

Day Late, Dollar Short? Move over cupcakes

Is anyone really a true-original artist anymore? This topic has been brought up many times in my colorful and creative household. Do cooks and bakers really create revolutionary, history making delectables anymore? I say who cares. Taking that beloved recipe from grandma and changing it up a wee bit doesn't make make you a genius but it sure as hell makes you feel like one for a bit when it comes out right.

The cupcake has been brought back to life over and over again. Sex and the City, and our favorite 4 singles, literally put Magnolia Bakery on the map. Before you knew it, cupcake shops were popping up all over the city. Then, again to reinvent the scene, came the cupcake trucks, the mini cupcake gals, and of course, the cupcake reality shows. Seemed like everyone who was into baking was suddenly a cupcake genius.

Don't get me wrong, I can not pass a good cupcake ever.. 

A few years ago, there was a bit of an uprising in the food nation. After everyone got on the band wagon for reinventing the cupcake, there was an uproar for something new. Something to distract us from the yet another cupcake shop.

But, somewhere tucked in the madness of reinventing something that has been around since 1796, according to Wikipedia, there was a bit of a calling for something a bit different. I bring you the Whoopie Pie.

According to the book "Whoopie Pies" by Sarah Billingsley and Amy Treadwell, whoopie pies hail from the Northeast region. They are a mix between cake and cookie. I like to call them an inside out cupcake. Soft pillowy cake, shaped like a cookie with the most amazing fluffy frosting in between. No wrappers, no nonsense.. I dare you to eat just one. 

If you remember, I had a post last November about pumpkin whoopie pies, with Maple Frosting. Do NOT MISS THOSE for the fall..

But this time I went for the classic. Chocolate with Marshmallow Cream Filling...

Sadly, I don't think that the push to overthrow the cupcake kings with whoopie pies has actually caught on, and I may have missed the bandwagon all together, but in our house, these are staying on the menu :)

Classic Chocolate Whoopie Pies with Marshmallow Cream
**Tip- these are best eaten same day. You can store in an air tight container for up to one week, or you can freeze up to a month. If they last that long.

Cake Ingredients

• 1 1/2 cups all purpose flour
• 2/3 cup unsweetened cocoa
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon coffee 
• 4 tablespoons unsalted butter- at room temperature
• 4 tablespoons vegetable shortening
• 1 (packed) cup dark brown sugar
• *I actually used Splenda dark brown sugar and it came out perfect. Just use 1/2 cup instead. (bonus!)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cup milk

Filling Ingredients

• 1 1/2 cups marshmallow Fluff
• 1 1/4 cups vegetable shortening
• 1 cup confectioners sugar
• 1 tablespoon vanilla extract

Method

Position a rack in the center of the oven and preheat the oven to 375 degrees. 

Line two baking sheets wit h parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt in a bowl. In another bowl beat together the butter, shortening, and brown sugar. Beat until fluffy- 3 mins.

Add the egg and vanilla for another 2 mins.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down sides of the bowl. Add the remaining flour mixture and milk and beat until completely smooth.

Using a tablespoon, drop batter on to baking sheets. Space them about 2 inches apart. 

Bake about 10 mins or until pies spring bake with pressed gently.

Remove and let cool completely .

Makes about 48 two inch cakes for 24 pies.

Filling:

Add all ingredients to bowl and mix together.

Scoop mixture into empty Gallon Freezer back. Snip one corner off bag and pipe the frosting onto 1/2 of pie. Sandwich to make complete pie.

Alternatively: you can spread the frosting with a butter knife or offset spatula. I just like having one less dish to wash at this point..

Enjoy

Ultimate cravings killer-Coffee Ice Cream

Ok, so 7 days after my Godiva Chocolate Truffle Coffee arrived, I am still loving it. Today's recipe incorporates the ultimate Ice Coffee transformation. I used brewed iced coffee and turned it into a yummy and soft ice cream. 

When Rick and I got married, I got an ice cream maker. Tried it once, failed miserably and never touched it again. Till my dear friend and co-foodie partner at work Sarah, started whipping up some yummy treats in her machine. She totally inspired me. Sarah, this one is for you!

@Godiva Chocolate Truffle Coffee Ice Cream

* No ice cream maker? No problem. Keep reading.

Ingredients:

• 3/4 cup sugar
• 3 large egg yolks
• 2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup milk
•  Godiva Chocolate Truffle Coffee.  3/4 cup Whole bean or 5 table spoons ground
• *Whole bean would be easier
• 1 1/2 cups heavy cream 
• 1/2 teaspoon vanilla extract
• 2 tablespoons cocoa powder (optional)
• 1/2 cup chocolate chips

Method

In a medium mixing bowl, beat the sugar into the yolks until the are thick and pale yellow. Beat in the flour, cocoa and salt. Set aside

Combine milk, vanilla and whole beans in a heavy medium sized saucepan. Bring to a boil over medium heat. lower heat, cover and keep warm for 20 mins. I used ground coffee. I warmed the milk and cream in the microwave first, then brewed in a french press.

Remove the coffee beans with a skimmer of slotted spoon. Slowly beat the warm milk or brewed coffee into the eggs and sugar. Just a wee bit at a time, to slowly warm the egg mixture. You don't want to cook the eggs. Once the eggs have been warmed finish adding the rest of milk/brewed coffee. Whisk well. Pour the rest of the mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens. Be careful not to let the mixture boil.

Remove from the heat and put in fridge to let cool. Overnight is best.

While waiting for custard to chill. Chop or blend your chocolate chips into fine pieces. 

Stir the cooled custard and then pour into your ice cream maker. When the mixture thickens slightly pour in the chocolate chips. 

**you can skip the ice cream maker and just pour straight into a freezer safe container. Let set for 3 hours, then mix in the chocolate chips. Ice cream may not be as airy, but still yummy.

When done (ice cream will be a soft serve consistency) transfer to a freezer safe container and freeze for 2 hours. 

Enjoy!

Check back later this week for my post on Godiva Chocolate Truffle Coffee Ice Cream Pie.
Here is a sneak peak!

Tuesday Replay: Sip This! Skip That

Image Via Spark People

Skinny Sipping!


Sipping drinks in the summertime can really pack on the pounds. Find out how many calories you're really drinking and how you can still savor the flavors of summer for a fraction of the calories!
Check out this great slideshow from Spark people.

Coffee's Secret Friend- Godiva Chocolate

This week's posts will be dedicated to two wonderful friends.   Coffee and Chocolate.

I recently was given trial samples of Godiva Chocolate's new flavored coffees. I have been inspired. So inspired that I have decided to have a week full of chocolate and coffee paired recipes. There will be give-aways too!

More on the actual product in a second.

First I want to let you in on a little baking secret. Chocolate and coffee, are the best of friends. In my opinion, coffee like is that friend that friend you had in middle school, you know the one, your wing man. She tried out for debate team with you, the first you called when you got your first zit, and together, you were a power house. Alone? pretty ok, but together, nothing could stop you. Add a wee bit of espresso to any chocolate mixture and suddenly you are a rock star

Earlier this week I got a package in the mail. I was immediately excited as I hardly ever get anything in the mail but bills. My husband is usually the special one with lots of packages.. two other best friends. Hubby and Ebay.

When I opened the box, it was this adorable red box, and the Whoosh, the aroma was unbelievable.. Chocolate, vanilla, coffee? Yes, it was my free trials. Chocolate Truffle flavored coffee and French Vanilla. Rick and I would have tried a cup right then and there but it was already 8pm.. Ok fine, the morning it is.

I pause for a second, as this is an important part of the story, hubby, NEVER has flavored coffee. Its as if it's a bad word or something. He drinks it black and strong..  However, he is also a huge chocolate fan, so in the interest of addiction, and support of my blogging endeavors, he was willing to give it a whirl.

The next morning, the Chocolate Truffle was opened a brewed while I was corralling my cats kids.
I could smell the aroma of chocolate wafting through the second floor and I yelled down to confirm it was Godiva waking me up with such a wonderful alarm.

Rick asked me to try it straight first, before I added my fixins'. I made a face, as the thought of not adding sugar and cream was deadly to me.
But he was right, in all fairness, if I was to review, I had to go pure first.. Sip, mmm. not bad. Yummy in fact.

Now, coffee is a personal taste. People have made hobby out of ordering it just the way they like. I personally like it with a few fixins. Rick, likes it straight. So I proceed to make my hurry up out the door ice coffee. Little ice, two cups, toss it back and forth to cool off (read below for the proper way to make ice coffee). Some sugar, some cream and I am out the door.

I wait till I am on my commuter train before I start drinking. I wanted to make sure it was nice and cold. Sip, wow.. coffee, chocolate heaven. I pull out my smartphone to check out what's going on with my Facebook fans and I see that Rick has already posted something about how good the coffee was. YES, mister, no flavored coffee for me. But, he was right. yummy. chocolaty and not that usually artificially flavored after taste. I would love to know if there is real chocolate in it.

We went through a half bag before the weekend came. By then I had so many ideas on what to make with my iced coffee mixture, I decided to make a few things and make this week coffee and chocolate week.
We will get to the French Vanilla eventually, but for now, chocolate is the winner..
I have a few recipes ramped up. Check back often to see the recipes.

• Iced Coffee-101
• Ice coffee ice cream
• Coffee ice cream pie with chocolate cookie crumb
• Rich chocolate Cake with the secret ingredient- you guess it. Coffee.

Ice Coffee- 101
Makes 8 cups of coffee/ 6 cups Iced Coffee

• Select favorite ground coffee
• Add 16 tablespoons of coffee to pot/filter/repository
• Add 8 cups of filtered water
• Brew as usual.
• Let coffee cool a bit, and then pour into air tight container. One that pours is best. if you like sugar in your coffee, now would be a good time to add. Adding regular sugar/sweetener to cold coffee is a challenge. It does not dissolve well. 
• Let cool in refrigerator for 4 hours or overnight.

To drink:

• fill glass full of ice, pour desired amount of iced brewed coffee into glass, add simple syrup or sugar to drink. Add cream as desired.**remember to watch the cream go in.. Truly a work of art..

Enjoy.

Keep checking back this week for more coffee recipes and giveaways for Godiva Flavored Coffees... let me know what you think or would like to try.

The modern June bride-A refreshing wedding and reception

Before I dive into this great wedding and food review, I first want to congratulate our dear friend Liz from White Pear Photography Studios on her marriage this weekend. Liz is amazing wedding photographer, and has the inside view on how to pull off a great wedding herself. May your days be filled with adventure, love and humor.

It has been a while since I have been a guest at a wedding. I must say, it was getting quite boring. They all had become pretty cookie cutter. And in Long Island, it also becomes even more repetitive just bigger and more glutinous. Catering hall after catering hall. Kind of humorous if you really observed them closely.

But this weekend was different. Liz and Rob's wedding showed true personality and flair. The ceremony (captured above by my hubby) was held in a beautiful garden. Peaceful and private. The bride entered the ceremony through an archway blooming with roses. No blingy limos, no endless parade of symbolic candles and sand and doves. Just the warm sunshine, draping roses and wonderful guitar music in the background.

Now comes the best part.. The reception. I am totally going back to this place on a future night out with friends or date night (wait what's that?).

The reception was not at a huge, faceless catering hall, but an awesome, modern totally hip restaurant.

TWO steak and sushi den. 

Liz and Rob decided to opt for not a lengthy sit down dinner but great passed dishes first. French Fries with a to-die-for garlic sauce, crab cakes, spring rolls, SUSHI of course (oh the sushi) it just kept coming, bite size steak quesadillas, and finally, the best mini piece of heaven- the best sliders I have ever had. 

A side bar on the slider. We are not talking a White Castle mess here. We are talking mini brioche bun, thick, juicy sirloin burger, topped with tomato, lettuce, and some crazy sauce that I have to go back and try again so I can get the recipe.. 

Passed dishes were followed by an adorable station of lo mein and dumplings, or mini burritos or steak (duh) and garlic potatoes. 

I literally ate so much, I was sick all night. Certainly not because the food was poorly cooked. Just the opposite. I was sick, because I couldn't stop eating and my stomach was freaking out. 

Kudos to you Liz, for not only finding an amazing reception local, but planning a refreshing, modern wedding.. !!!

Tuesday Replay: Ideas for picky eaters-VIDEO

Feel like your kids eat nothing but Goldfish? Here's some help from the experts

Tiramisu Cupcakes for a good cause

In honor of Earth Day, my office is holding a bake sale for charity. Honestly, with all the activity going on these days, I don't even know the charity. Despicable on my part, but it's the thought that counts I guess.

I decided to roll up my sleeve again and come up with something different.

So I bring you a combination of three different recipes to create TIRAMISU CUPCAKES!!!

Since we don't have taste-a-vision on blogs I will do my best to describe it. Imagine a soft moist vanilla sponge cake filled with chilled Tiramisu cream, topped with a thick fudgy chocolate ganache. When you bite into it, your mouth will instantly explode with flavor and wonderful mix of textures.. Does that work?

The prep on this is a bit tedious, so this is not meant for everyday or last minute recipes.

Try it at home and let me know how your's turns out. Or just call me and I will make them for you..

Good Karma Tiramisu Cupcakes

Cake
See Good Karma Moist Yellow Cake Recipe

Tiramisu Filling (adapted from Epicurious.com)

• 3 large eggs, separated
• 3/4 cup sugar
• 1 (8-oz) container mascarpone cheese (1 scant cup)
• 1/2 cup chilled heavy cream

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Good Karma Chocolate Ganache

• 12 oz. good semi-sweet chocolate chips. * I use Ghiradelli.
• 1 cup chilled heavy cream
• 2 tablespoons of unsalted butter

Place chocolate chips in a large heat safe bowl. In a heavy sauce pan, heat cream and butter until bubbling, mixing or whisking frequently to ensure you don't burn the cream. ( or it will be messy,smelly and ruined).
Once cream starts to bubble, pour over chips and set aside for 5mins to slightly cool. Then with a whisk, gently stir mixture until all the chocolate is melted, incorporated and smooth. Set aside and cool until mixture resembles a thick cake batter consistency.

Assembly
When all parts are made, fill pastry bag with cream filing and begin to fill cupcakes.
Here is a step by step pictorial view from Annie's Eats on options to do that.
Lastly, spread your ganache over your cupcakes. this can be piped or spread with an offset spatula.

Refrigerate until ready to serve.

Best Yellow Cake recipe

After searching, testing, failing and trying again, I have adapted a really moist really yummy yellow cake recipe. Betty Crocker watch out..

Basic Yellow Cake

This will make a simple two layer cake or 18 cupcakes. Feel free to double ingredients for 3 layers or more cupcakes. *don't double the oil though..

2 1/4 cups all-purpose flour (do not sift the flour)- or cake flour

1 1/2 cups granulated sugar

3 1/2 teaspoons baking powder

1-teaspoon salt

1 1/4 cups milk- room temp

3 tablespoons vegetable oil

1 stick butter (not margarine), softened

1-tablespoon vanilla extract

3 large eggs- room temp



Preheat oven to 350°



Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.



In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.



Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.



Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.



Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.



Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.



Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.



Frost as desired.

Out of the darkness comes light

Not many people know about this weird fascination I have, but since I have never been one for holding back on my personal life, why start now? I have a massive gravitation to trees. I find them very symbolic. In fact, the picture above is of the tattoo I plan to someday get; when I get the time money and balls to actually go through with it.

In fact, the logo for Good Karma is of a tree. Bonus points for those playing "who knows Amy best".

Why trees you ask? Trees have a strength unlike anything in nature. They have the ability to withstand disastrous wind, rain and snow and continue grow despite damage and stress.

It gains strength from it's roots and provides life sustaining goodness to all those around.

The symbol above is a Celtic interpretation from the tree of life. The Celtic tree of life symbol characterizes the harmony and balance of universe. Much like the goals of my family, motherhood and food blog.

Today, my family has needed strength and balance more than ever. The recent passing of my father in law has left a void, sorrow and imbalance in our hearts and minds. It has inevitably gotten me thinking of how to straighten out this tangled emotion. We have all agreed getting into a routine again is the healthiest approach.

With that, comes the need to refresh our daily lives and clean up the dust we have left behind. I haven't cooked, photographed or blogged in over a month. I haven't wanted to. Our house has been focused on each other, coping and getting through the day. Also, Spring seems to be having this massive tug of war with Winter in the Northeast and has not been winning.

But, we are entering a new stage. Spring is a symbol of rebirth. The trees awaken and show signs of life, the street cleaners come by and suck up all the dirt and debris left from the dead of Winter.

I am taking the warmth of the sun on my face, the birds chirping, and the bright green buds on my lawn as a motivator and happy place.

Everyone can use this time of year as a time to fill your glass with positive thoughts and cleansing rituals add balance and harmony. Whether you live in an urban apartment or a huge farm house in the country, now is the time to add Good Karma to your soul.

Open that closet door and pull out those boxes. Do you really need those old shoes? Who is really going to care about all those old papers when you pass on?

I have an eating plan too. All this change in my life has really heightened my awareness about practicing what I have been preaching. We need to take care of what we put into our bodies so that we can get the most out.

First up.. Get rid of the junk. Better snacks, lower sugar, lower fat. Healthy grains. Truthfully, it's not that bad right now, but the last few weeks have seen the introduction of quick fixes.. Sorry baby girl, the "POP!-tarts" may have to go..

Next, get organized on how to easily create foods on the weekend that can turn into fast fix healthy meals during the week. You can pre-cook a lot of food on the weekend and have it ready for the week. Grilled meats, veggies, brown rice, sauces, pasta.. salads. all done in a hour or so on Saturday and Voila! ready to serve on Wednesday.

Lastly, create more sustainable resources for my family.. Time to get my Green Thumb On!

If you have ways that you have done some reclaiming, ways that you have made some changes that have brought you a healthier outlook for Spring, or life, let me know...

What's In Season: Celebrating Spring a wee bit early.

Every Monday at work, four very wonderful friends, co-workers and fellow foodies pause the hectic day with me to celebrate the seasons and what's en vogue for the time of year.

Once a week, one of us makes a wonderful meal for the group. It can be anything from yummy salads, to soups to chicken pot pies. We tend to keep it simple, savory and cozy for the time of year.

In a nerdy way, it's my thing to look forward to when I have a case of the "Mundy's".

The club started for most as a way to share cooking stories, weekend stories, and general office gossip. But for me, its a chance to practice my skills, save money (one less day to make lunch) and have some enjoyable conversation with friends.

This week was my turn to cook. And I waited till the very last minute to make it. I mean the Oscar's was on and even this food lover has priorities. :) So it had to be fresh, and quick.

As I start to prepare for my upcoming spring newsletter, I have been looking for any pea dish I can find.

This recipe combines two spring favorites. Snow Peas and Garlic.

While you can get peas and garlic at any time of the year its more flavorful to cook in season.

*Confession this recipe is pretty easy, but not pot friendly. Bit of clean up here.

Spring Harvest Pasta with Pancetta and Peas

Prep time: 10 mins 

Cooking time: 20 mins

Special tools you will need:

• Sharp knife
• Whisk

Ingredients:

• 1/2 lb pasta of your choice (go whole grain!)
• 2 tables spoons olive oil
• 3 cups fresh baby bella mushrooms
• 2 tablespoons chopped garlic
• 2 cups fresh peas, or frozen if your store doesn't have fresh
• 1 cup cubed pancetta or cooked bacon
• 3 cups milk
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups parmesan cheese

Method:

• Boil pot of water 
• While water boils, dust off and slice mushrooms
• Once water reaches a rolling boil, put in your pasta and cook until al dente.
• In a hot saute pan, add olive oil
• Add pancetta and stir frequently
• Once pancetta starts turning brown, add garlic, and mix with pancetta
• Add sliced mushrooms and peas to pan. 
• Continue stirring until mushrooms are soft
• In a separate pan melt butter
• Once butter is bubbling add flour and whisk until combined. It will be thick.
• Slowly add milk, in three batches. Continue whisking until all combined.
• Once well combined, add parmesan and continue whisking until smooth.
• Combine pasta, vegetables, and sauce. Toss and serve hot.

Enjoy!

Got a sweet tooth? Try this seasonal delight

Here we go again. My cart rolls down the produce aisle and it's the same story as the last time we were here. (me and baby girl to be clear). Choices are: apples, bananas, or $5.00 for three semi-ripe strawberries. Yeah, I'm bitter about winter draughts for fruit. What of it?

Oh my wonderful July how I miss you! Your luscious red juicy strawberries, sweet tiny blueberries, tart and strange looking rhubarb, peaches, plums the list goes on.. All ready for the picking at a super cheap price.

Then, I turn the corner and see them. The cutest little orange balls of fruit, Clementines. The sign says sweet, seedless, easy to peel and in season.

So, I pick up a few.

Granted, since my zip code clearly shows that these are not locally grown, they are still intriguing to me. Hmm. beyond juice I come quickly to the conclusion that I am not really an orange expert. So, I start looking up some recipes for oranges. Well, they seem to get put in salads a lot. Pork, chicken, a few sorbet recipes.. This was a bit boring. Well, while I search, I decide to peel one. WOW! This is not your typical orange. These are really sweet. Not the buttercream type, but a perfect balance of slight tart and yummy sweetness. Sweet enough to make me forget about that batch of cupcakes I was going to make. Sorry honey.So, I quickly jump up, peel another, these guys are pretty small you know, and toss it into the blender.

A little plain yogurt, a few frozen strawberries, and zap, instant smoothie. Fresh, creamy and sweet. 

So the next time you are in the store, take a detour to the fruit before you hit the bakery aisle. In season Clementines might surprise you. 

Great eating habits for kids in a bite size magazine

20 degrees for the 5th day in a row. Snow piled so high, I haven’t seen my garbage cans in days. The static from my hair could recharge my electric supply for a week..;)

But honestly, the hardest part of the long haul of winter is finding activities to keep the kiddos off the tube and video games.

Confession: I am not an activities mom. In fact I really suck at it. I am great in the summer. Take walks, go to the park, the beach, hopscotch you name it. I can do lots with the kids. But winter comes and I find that our weekends are like a giant hamster wheel of boredom and inactivity.

Beyond the occasional project due for school or a 2-hour run of play doh (yeah, my son is obsessed) I really stink at keeping them busy. I’m just not the mom that makes sock puppets and towers out of pipe cleaners. Ironic as I have a Bachelors Degree in Art

I have found though that they do equally have an interest in “helping” me cook. And messy as it is, it keeps them occupied, gives me time with them and out of my husband’s hair for a while. Most importantly, it’s teaching them two important life lessons. Nutrition and how to cook.

I will never forget my first roommate in college. She called home in a panic because she didn’t know how to make a can soup. (not you Rosie, the other first roommate of whom we do not speak) lol..



I recently stumbled upon this new magazine for Kids/Families. Want to get your kids moving, reading and cooking this winter?

Check this out. It might help motivate you and keep your kids eyes from falling out from the same princess movie for the 10th time.

Chop Chop Magazine

Want more reasons to get your kids on a healthier eating track? Check out this TED video just posted on my LEARN page.

A perfect breakfast or midnight snack; & low fat!

Ah banana bread. A simple favorite that warms the belly.

Just imagine the kitchen nice and toasty from the oven heating. After just a few mins of prep and mixing, you slide this easy mixture into the oven and soon the whole house is filled with this aroma of sweet banana's and vanilla. They poof and suddenly turn a wonderful golden brown. DING! done.. 

Now, hold tight, you need to let them cool off a bit. Trust me, it's worth the wait. 

Ok, now, go ahead and slice it, run that butter knife right down the middle. Since these are actually low fat, adding butter to it will kinda defeat the purpose. (I'll turn around for a minute)

Ready? ok, take a bite. Soft, sweet, and a slight chew. Then it simply melts in your mouth. 

Mama's Banana Bread. Enjoy.

Banana Bread

Adapted by Cooking Light

Prep: 10 mins

Cooking time: 20 mins

Ingredients

• 1 cup sugar
• 1/4 cup light butter, softened
• 3 ripe bananas-mashed up
• 1/4 cup skim milk
• 1/4 cup plain yogurt
• 2 large egg whites
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla

Method

Preheat oven to 350 degrees. Combine sugar and butter in mixer on medium speed till it reaches a pale yellow. Next add bananas, milk, yogurt, vanilla and egg whites. 

Combine flour, baking soda, salt. Mix well and add to mixer.

Blend well until mixed.

Fill muffin tins or small loaf pans. Bake for 20 mins or until your tester comes out clean.

Makes 12 muffins or 4 small loaves.

Nutrition info:

• 147 calories
• 30.2 g carbohydrates
• 2.2 grams fat
• 180 g sodium
• 2.5 mg protein
• 13 g calcium
• .8 mg iron
• 1.1 mg fiber

*TIPS: add nuts, or chocolate chips if you wish. Omit banana, make the rest of the recipe, split the recipe into 3rds and add your favorite fruit to make a variety. Freezes pretty well for up to 2 weeks.