Just Keep Swimmin' Swimmin' Swimmin!

Nuerological Check! This is something Corey and I have been doing since I was in the hospital. He would come in to check on me every morning and start doing the neuro tests he had seen the doctors perform to check my progress. When I'm having a good (or sometimes bad) day I always shout "Neurological Check!" and stick my feet in his lap. He very patiently goes through the motions to let me show off whatever new-found feeling I've acquired. 

Well, my neuro checks haven't been improving as quickly as I would like. I have been experiencing a lot of numbness and nueropathic pain in my left leg and hand and my right leg is still experiencing motor damage. My vision still gets blurry every now and then but has stopped for the most part. But the numbness in my right foot is waning and I have recovered a lot of my balance. When I get tired I still look a little drunk walking down the hall but overall I am improving! As happy as I am about ANY improvement these days, I still feel that I could do something to make myself improve faster. I had read a lot about the importance of exercise for my overall health and improvement of my symptoms but my favorite workouts- volleyball, treadmill and yoga- all required something that I was seriously lacking... Balance! And all of these workouts started out fine but as I got warmed up my symptoms would flare up and make things difficult. I can't tell you how many times I have "walked off" the treadmill!

So how do you get a good workout without getting hot or needing balance? Swimming! I am pretty much the worst swimmer in the world but I have started swimming at least 30 minutes every day for a week. It's an amazing workout and the water keeps me cool and supported! I know it is early but I swear I feel better already. I don't know if my symptoms are getting any better but just working out makes me feel better mentally and it is giving me better stamina. I can get through most days without naps now! Next week a girlfriend and I are planning to start a yoga class and last night I played my first volleyball match since June! I got a little worn out by the last game but I played all the way to the end. And afterwards I stopped by the rec center and swam for 20 minutes or so to cool myself down. I probably won't be running any marathons any time soon but I am elated to have found a routine that works for me for now. :)

No recipes today (though I have a vegan cupcake recipe that will be coming soon!) but I thought I would share some of my favorite allergy free snack bars. After I started the diet my mom bought  me one of every allergy free snack bar she could find at trader joe's and whole foods. I taste tested away and only approved of two! I often grab one of these before heading to the gym (theme intact!). 

My first fave are Pure Bars Chocolate Brownie. Ingredients: Organic dates, organic walnuts, organic agave nectar, organic almonds, organic cashews, organic brown rice protein, organic cocoa. OMG These guys are great!

 And my second choice is Kind Bar Cranberry Almond. I ate these before I'd ever heard of allergy free! They have a bit of soy in them so I try not to eat them as often as the Pure bars. but they are a fabulous treat! Ingredients: Almonds, dried cranberries (cranberries, sugar, sunflower oil), macadamias, honey, non GMO glucose, puffed rice, chicory fiber, soy lecithin, Vitamins: Vitamin A Acetate, Ascorbic Acid (Vit C), D-Alpha Tocopheryl Acetate (Vitamin E)

 Go find some and enjoy! :)

Chocolate Chip Cookies (Gluten Free Soy Free & Vegan)

My mother collects house guests the way most women collect shoes or tea pots. She loves having a full house. Think Blind Side but with more people! Growing up it was pretty fun especially when my "brothers" were in high school. They were all playing football together and regardless of how many guys were technically living at our house dozens of them would be there. You'd wake up on a Saturday morning and find them draped over every surface in the living room- couches, floor, coffee table- wherever they found room. I'd creep over them (which wasn't easy considering their size!) and head to the kitchen. It became a ritual. Mom would make spaghetti or lasagna and I would bake 4 batches of chocolate chip cookies. And they would devour them.

To this day I still get requests for those chocolate chip cookies. And I just knew that there was no way to make a gluten free, dairy free, egg free, soy free, corn free version that would be any thing like those amazing cookies. I was dead wrong!

The gorgeous Jorja B. (who led me to the gluten free pancakes I have be enjoying all week) also suggested I try the Chocolate Chip Cookie recipe from elana's pantry  http://www.elanaspantry.com/dairy-free-gluten-free-chocolate-chip-cookies/

I was nervous for a few reasons. First, these cookies have some serious nostalgia attached to them and the likelihood that the allergy free version would be able to compare was highly unlikely. And secondly, my first allergy free cookie attempt hadn't been great. It was okay but not amazing. But I did some research. And I bought an amazing cookbook by Erin McKenna, the owner of Babycakes which is a gluten free/allergy free bakery in NYC, called Babycakes Covers the Classics: Gluten Free Vegan Recipes from Donuts to Snickerdoodles. At the beginning of the book (which is available by viewing the free preview on amazon) there are a TON of tips about baking allergy free. I had done pretty much everything wrong!

1) when using coconut oil it MUST be melted to be measured properly. Oops!

2) when the batter is runny, either the wet ingredients were over measured or the dry under measured. Best way to fix it- add more flour! This worked beautifully in my chocolate chip cookie batter.

Chocolate Chip Cookies (NO gluten, soy, dairy, eggs)

Ingredients

2 1/2 cups blanched almond flour

1/2 tsp salt (I usually reduce this to 1/4 tsp)

1/2 tsp baking soda

A dash of cinnamon (an option suggested to me by Jorja; it compliments the almond flour nicely)

1/2 cup grapeseed oil

1/2 cup light agave nectar

1 Tbsp vanilla

1 cup dark chocolate chips (I used dairy free, soy free chips I found at Whole Foods)

Directions

Combine almond flour, salt, baking soda and cinnamon in a medium bowl. Note: the almond flour is difficult to measure if it isnt at room temperature. I have been storing it in the freezer so I warmed it in the microwave until it crumbled and then measured it. I also seem to be consistently under measuring my almond flour so I plan to start packing it like brown sugar when I measure. 

In a small bowl whisk together wet ingredients and add to dry, combining well. If the batter is too wet, add almond flour a little at a time until the dough has the right consistency.

Fold in the chocolate chips.

Drop by the tablespoon on a parchment paper lined cookie sheet.

Bake for 7-10 minutes at 350F. The longer you leave the cookies in the oven the better they stay together after cooling. When the cookies look done leave them for an extra minute- it will make a big difference later!

Enjoy!

These cookies were GREAT but a little on the sweet side for my taste. I will probably reduce the amount of agave nectar next time I make them. This should help with the fact that my dough was too wet and I had to add more almond flour to thicken it to the right consistency.  

Super Fast Crispy Oven Fries

I have been craving potatoes all week. Normally when I have a potato craving I head to No Thai and get a Potato Curry with Chicken and brown rice- delicious! But I have been trying to limit my eating out this week and wanted to make something at home. And the something I wanted was oven fries! I have started coming home in the afternoons to have a late lunch and give myself a break before going back to lab. Since I had something time sensitive going on at the lab I knew I needed to be quick and oven fries are not a quick fix! But I was pretty determined and scoured the internet for some tricks! And I found one!

Take your potatoes (I used red skin) and cut them to the desired size (I chose cubes). Place them in a microwave safe bowl and toss with olive oil and desired seasonings (Garlic, Rosemary, Oregano and Salt and Pepper). Microwave on HIGH for 5 min at a time until fork tender (this varies depending on the size of your potatoes and the number of potatoes you make at one time). Toss between each round of microwaving. 10-15 minutes should be plenty.

Once they are softened, pace in a skillet and saute (no extra oil needed) until crispy or place in the oven at 400F for 15-20 minutes. Super fast and Super crispy! 

While I sauteed my potatoes I threw in some sliced bell peppers. I paired these with a piece of salmon and mango salsa. One of the best meals I've had in a long time and it only took 30 minutes :) 

**Sweet Potatoes can be cooked the same way

Gluten Free Pancakes

I have been craving comfort food all week. It makes no difference how amazing salmon smothered with mango salsa or grilled shrimp dipped in homemade guacamole are when all you really want is a giant cupcake with chocolate buttercream frosting or loaf of crusty french bread dripping with butter. I broke down at the German American Festival with Corey this past Saturday and ate my heart out- having potato pancakes, cheese stuffed pretzels, schnitzel,  bratwurst and spaetzel! The potato pancakes dripping with applesauce and sourcream felt great. A huge F U to all the doctors I had seen the week before that had left me in tears after strongly implying I was imagining my most recent symptoms. A bratwurst covered in mustard, grilled onions and saurkraut was up next. Very happy indeed! By the time the cheese stuffed pretzel made its way to me during the Bite-Bite-Pass ritual Corey and I had going on, I knew I was in trouble. My tummy was not happy. And when we got home I was sick all night! 

So I decided it was important to have a few comfort food recipes under my belt for times like these. When you really just need to sit on the couch and have a moment. I had a 3lb bag of peaches in the fridge that I was only slowly getting through so I thought a gluten free peach cobbler recipe would be great. I found one and began slicing up my peaches. I tossed them in Truvia sweetener and almost stopped there. The sweetened peaches were sooo yummy! But I was on a mission. I mixed up the batter, covered my gorgeous peaches and slid the "cobbler" into the oven. You'll note that the title of this post is NOT Peach Cobbler so you probably know where this going. After the 30 minutes of baking I slid the cobbler out and dug in. It was disgusting! It made its way to the trash to join the infamous Cream Puffs. I'm pretty pissed I ruined 8 peaches! 

But my quest for comfort food continued! One of my girlfriends from college, the amazing Jorja Baumgarten, is a fabulous mother of two- Mr. James and Baby Paige! She has been trying to use less wheat when cooking for her family and after she found out I was eating allergy free she sent me some recipes and tips! One of the recipes she shared was a Pancake recipe from Elana's Pantry: http://www.elanaspantry.com/gluten-free-pancakes-revisited/   The pancakes were delicious! I ate two wrapped around a piece of crispy bacon and dipped in sugar free syrup. I must have looked like James when I was finished- cross legged on the couch with syrup dripping down the front of my shirt and a sloppy smile. Thanks again, Jorja! Definitely a go-to recipe! I have a feeling that Elana and I will become very good friends if she keeps producing recipes like these! 

Technical notes:

1. These pancakes contain eggs. I am trying to eat egg reduced but it was only 2 eggs stretched over 12 pancakes, so I felt okay about it. One might consider using rice milk and/or grapeseed oil as a substitute but I have not tried this out yet.

2. DEFINITELY let the batter sit. The consistency completely changed.

3. The recipe tips say to cook these on Medium or High heat instead of Low. I burned the crap out of my pancakes! I suggest the opposite especially because they seem to take a bit longer to firm up than regular pancakes. 

4. I froze the remaining pancakes. I had one for breakfast today and it was just as yummy as last night.

Gluten Free Pancakes (gluten free, soy free, dairy free, corn free)

 

Ingredients
 2 eggs
¼ cup agave nectar
1 tablespoon vanilla extract
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
grapeseed oil for sauteing

Directions

Combine wet ingredients in a blender. Blend on high until smooth.

Add almond flour, salt and baking soda and blend to combine.

Let batter sit for 15-20 minutes to thicken.

Warm grapeseed oil in a large skillet on low/medium low heat.

Ladle pancake batter by the tablespoon onto the skillet.

Pancakes will form bubbles like normal pancakes when they are ready to flip.

Enjoy!

Double Chocolate Cherry Cookies

Almost as soon as I could sit up after the blood patch I began scouring the internet looking for allergy free recipes. I was convinced that only disappointment awaited me. Especially after a Low Carb attempt at Cream Puffs in High School ended straight in the trash can. But gluten free, dairy free, soy free cooking has come a long way in 12 years and I decided to give it a shot. This was the first allergy free recipe that I tried- how can you screw up almonds, cherries and lots of chocolate?! 

There were a few technical difficulties 

1. the sea salt was almost overpowering. I would definitely reduce the amount or use table salt for my next batch. 

2. I didnt have grapeseed oil so I used coconut oil. The consistency of the batter was very runny. I'm not sure whether that is due to the oil-switch or if it is how the cookies normally are. I put the batter in the fridge to firm it up before spooning it onto the pans. 

3. The website suggested using a dark nonstick pan for more "cookie-like" consistency. I used a regular cookie sheet with parchment paper and they definitely spread while baking. I wasn't that surprised considering how runny the batter was at room temp. 

4. The cookies also fell apart after they cooled. I stored them in the freezer and pretty much ate them frozen so it wasn't a huge problem but the recipe definitely  needs to be tweaked to make it presentable!

But overall they were yummy and satisfying and a great first attempt at allergy free cookies!

Double Chocolate Cherry Cookies (gluten free, dairy free, soy free, egg free, corn free)

Ingredients

2 3/4 blanched almond flour

1/2 tp celtic sea salt *I would suggest 1/4 tsp 

1/2 tsp baking soda

1/4 cup unsweetened cocoa powder

1/2 cup grapeseed oil

3/4 cup agave nectar

1 Tbsp vanilla

1 cup coarsely chopped dark chocolate

1 cup fruit juice sweetened dried cherries *I used unsweetened with no problem

Directions

Preheat oven to 350F.

Combine the dry ingredients in a medium bowl.

Combine wet ingredients in a small bowl.

Add wet ingredients to the dry and mix well.

Fold in cherries and chocolate chunks.

Grease a non stick baking sheet (*makes the cookies more cookie-like!) with grapeseed oil.

Drop cookies on sheet leaving plenty of room for expanding.

Bake for 10-15 minutes.

Cool completely ON the cookie sheet.

Enjoy!

WARNING: These cookies are SUPER chocolatey! :)

Gluten Free, Dairy Free, Soy Free, Legume Free, Corn Free, Egg Reduced Diet- Yum!

Well it has certainly been a long two months! For those of you unaware I was hospitalized after July 4th weekend because I lost feeling in my legs (it sounds much worse than it was! more awkward than anything!). After LOTS of tests and some serious steroids (I can now say that I have had ROID RAGE!), I left the hospital with some feeling in my legs and feet and no diagnosis. Though the most likely cause is Multiple Sclerosis, only time will tell.

I was extremely blessed to have my mother visiting for the first two weeks of July. She didn't get to enjoy the Michigan summer quite the way we had planned but I don't know what I would have done without her here- especially after my spinal tap led to some complications. Before she left for Texas, she made sure she felt comfortable about my health. First, she bought me a few $100 worth of vitamins and supplements and made me pinky promise to take them twice a day. Next, she installed a land line in my apartment because she hates the sketchy (at best) reception my cell phone gets inside the building.

And finally, she very seriously sat me down and discussed an Allergy Free Diet. Since MS is an autoimmune disease that causes lots of inflammation, it is believed that removing other sources of inflammation (ie. stress, heat and allergens) can alleviate frequency of flares and severity of symptoms. Normally, removing one or two things from my diet wouldn't be very bad. But let me give you an idea what my diet looked like before. I was ALWAYS exhausted so I started to hate cooking, especially cooking meat. It took too long. By the time it was defrosted, seasoned and cooked I would have already eaten half a package of hummus or a block of cheese and be passed out on the couch. My diet consisted of: every kind of cheese imaginable, hummus, bread, yogurt, edamame, sauteed chickpeas, prepared salads and lots of TakeOut. So as my mother started ticking off the things that I could no longer eat I began to despair.

No gluten? There goes bread and pasta. And all the things I love to bake.

No dairy? I almost refused. Cheese is pretty much my life. I had been seriously considering using my Microbiology degree to run a goat farm and make cheese. Why would she do this to me?? But I still had some of my favorite foods including chickpeas and soybeans!

And then she said No Soy or Legumes! This is where I very sarcastically asked her what exactly I COULD eat.

And so we began the list of Allergy Free Foods: all lean meats, all fruits and veggies, tree nuts and brown rice. The list sounds short. But I've learned that my very sarcastic question What CAN I eat? was exactly on point. Living this lifestyle isn't about focusing on all the things I can't eat but identifying things I CAN eat and making sure I keep those things available. Shockingly, I have transitioned fairly well to this Allergy free diet. It doesn't hurt that it makes me feel much much better. My energy level is so much higher when I follow the diet and my symptoms seem to me waning. Many would argue that there are multiple factors that could contribute to this, but I will continue on my allergy free path!

This is where EatDrinkBeMary takes a slight turn! The blog is going to start discussing my journey eating Allergy Free. I've found that there are many sites that discuss gluten free OR dairy free OR soy free cooking, but it is hard to find true allergy free recipes. I'm hoping this will be a home for the products and recipes that I discover along my journey.  If you are looking for yummy cheesy bread and ooey gooey desserts, you are on the wrong page. But if you too are searching for great allergy free options (or just want to hear about the journey!), welcome to the new EatDrinkBeMary!

Black Bean Nachos and Grilled Shrimp Fajitas

My favorite dinner recipes are ones that are super simple but make the meal feel special. Roasted chicken is a great example. It requires seasoning a chicken and throwing it in the oven for an hour. But when you place that gorgeous chicken on the table everyone feels like you spent all day slaving in the kitchen to make them something special. And that's what the joy of cooking really is... making someone feel loved and taken care of. And if you can do that with minimal effort- everyone wins :)

Last night I decided to make a little Mexican feast for some girlfriends. For the nachos, I made my own cheese sauce which made it feel special but it took the same amount of time as if I had just melted cheese on top. Any salsa and any cheese that you like to eat with tacos will work fabulously in this sauce. For a meaty version, substitute shredded chicken or cooked ground beef for the black beans (or use both!)

Black Bean Nachos

Cheese Sauce Ingredients:

1/4 cup fat free milk

1/2 cup salsa

6-8oz cheddar cheese, shredded

3oz reduced fat cream cheese

Directions:

Heat the milk and salsa together in a sauce pan over medium high heat. Stir frequently to prevent scorching of the milk. Once it begins to simmer, remove it from the heat and add the cheeses. Mix until melted and creamy.

Nachos Ingredients:

Tortilla chips

1 can Black beans, drained and rinsed

1/2 cup salsa

Cheese Sauce

Toppings: shredded monterrey jack cheese, sour cream, guacamole, salsa

Directions:

Combine the black beans and salsa in a small saucepan. Heat on medium low until heated through. Place tortilla chips on a serving platter. Pour cheese sauce over chips and top with black bean mixture and any additional toppings. Optional: Place under the broiler to melt any additional cheese.

Grilled Shrimp Fajitas

1lb shrimp, deveined with shells, butterflied

Juice of 1 lime

Olive oil

1/2 tsp Cumin

1/2 tsp each Salt & pepper

1/4 tsp Chili powder

1/4 tsp Garlic powder

1/2 tsp dried Oregano

Combine lime juice and an equal volume of olive oil in a large bowl. Add all spices and combine. Cover shrimp with marinade. Marinate for 10min-2hours. Do not leave over night as the lime juice will begin to cook the shrimp. Heat a grill on high. Place the shrimp shell side up on grill and cook until bright pink (depending on the size of the shrimp- 4-8min). Serve with warm tortillas and grilled onions and peppers.

Kidney Bean & Feta Salad

In case it wasn't clear yet, I love feta! It is a great way to add cheese to a dish without adding crazy amounts of fat. And it is tangy enough to add lots of flavor! This salad is my interpretation of a kidney bean salad found in the Greek Sampler sold in the hospital cafeteria (of all places!). The cafeteria actually has some great choices and great flavors but the prices can be outrageous. I often find myself craving this salad (served in the Sampler with a side of cous cous, pita bread and hummus) so I decided to try to remake it at home. It mixes canned ingredients with fresh to make a flavorful and comforting salad that can be a side dish or stand alone as a vegetarian main course. It also makes a great dip with crackers or tortilla chips!

Kidney Bean & Feta Salad

Makes 6 servings

WW PointsPlus: 4

Ingredients:

1 can Kidney Beans, drained and rinced

4 oz feta cheese, crumbled

1 large tomato, finely diced

1/2 sweet bell pepper (red or orange are my favorites), finely diced

1 garlic clove, minced

1/2 tsp oregano, dried

1/4 tsp Italian seasoning

fresh cracked black pepper

1/2 lemon, juiced

1 Tbsp extra virgin olive oil

Directions:

In a medium sized bowl, combine the veggies and season with garlic, pepper, Italian seasoning and oregano. (NOTE: fresh oregano or garlic powder are both good substitutes. Be sparing with the garlic to avoid overpowering the dish) I avoid adding salt to this dish since the cheese and canned beans are both high in salt. But season to your taste. 

In a small bowl combine the lemon juice and olive oil.Drizzle over salad and toss well. It can be eaten immediately, but is often better the next day. 

Enjoy alone or serve with pita bread and hummus.

Pear & Gorgonzola Pizza

I ate my Taco Ring for lunch all last week. It was still delicious! So fear not the leftovers :)

My new obsession is my version of California Pizza Kitchen's Pear & Gorgonzola Pizza. I have made this pizza four times in the last five days. It is yummy! My version starts with caramelized onions on a prepared crust. Then I layer pears, tangy Gorgonzola and toasted pecans on top and finished the pizza with a healthy bunch of arugula tossed in balsamic vinegar. It looks like it takes all day, but you will be finished in 20 minutes or so!

Jenn, I actually took photos of the entire process this time! I will upload them tonight :)

Pear & Gorgonzola Pizza

Makes 4 servings

WW Points Plus: 11

Ingredients

2 mini Boboli prepared pizza crusts

1 small onion, sliced thinly

1 Tbsp butter

1Tbsp olive oil

1 Bosc pear, sliced thinly (I usually keep the skins on for extra nutrients!)

2 oz gorgonzola chese, crumbled

2 oz pecans, toasted and chopped

Fresh cracked pepper

4 cups arugula

1 Tbsp basalmic vinegar

Shaved parmesan

Directions

Preheat broiler. 

Combine the butter and olive oil in a saute pan on medium high heat. Add thinly sliced onion and saute until caramelized. Remove onions from pan and place 1/2 on each pizza crust. Spread them evenly as these are the "sauce". 

Reduce heat to medium and add thinly sliced pears to pan and cook until slightly browned and just cooked through (approx 2 min).

Layer half the pear slices on each pizza over the onions 

and top with gorgonzola cheese and chopped pecans. (NOTE: I usually throw the pecans into the saute pan and let them toast while I layer the pears. But be careful not to burn them.)

Finally, add freshly cracked pepper to the pizza. Place pizza in oven directly on rack and broil for 5-7 minutes.

While pizzas are in oven, toss arugula with basalmic vinegar in a large bowl. A little bit of basalmic goes a long way in this dish so be carefully not to overdress your greens. Add some shaved parmesan. 

When pizzas are ready, remove from oven and top each with 2 cups arugula mixture. Serve immediately. 

NOTE: I have made this the night before to take for lunch the next day. I put the basalmic vinegar in a sandwich baggie and the arugula in a separate ziploc bag. While the pizza is toasting in the toaster oven, I toss the arugula and vinegar in the ziploc bag and then top my pizza! Yumm-o :)

Frita Batidos Review

We grabbed dinner tonight at Eve's new restaurant in Ann Arbor. It is a take on Cuban street food. Fritas are chorizo sandwiches topped with fried shoestring potatoes. Batidos are a tropical take on milkshakes so the restaurant is basically Cuban burgers & milkshakes. Overall it was yummy. The decor is very laidback. Ordering takes place at a counter/bar and diners enjoy the street food at picnic tables and bar stools.


We ordered the conch fritters, the pulled pork sandwich and churros with chocolate espanol.


The conch fritters were served with a lemon "scented" mayo, creme fraiche and cilantro lime salsa. The cilantro lime salsa was fabulous. It was spicy, well seasoned and perfectly balanced. Do not pass this up when you go. The fritters themselves were light, as fritters should be. The were filled with veggies and large pieces of conch and were very good. The lemon "scented" mayo was not exactly "scented". It was VERY heavy on the lemon. It went well with the fritters, but a little went a long way.


My pulled pork sandwich was topped with a tropical coleslaw and I ordered a side og "avocado spread" which was really a very tasty guacamole. The pulled pork was seasoned surprisingly. I think I expected a Mexican ancho-chile/bbq kind of flavor but it is uniquely Cuban with undertones of cinnamon and other island spices. I really enjoyed it, especially with the cilantro lime salsa and avocado spread. The tropical coleslaw wasn't as tropical tasting as I thought it would be but I give my sandwich two thumbs up. :)


And now for the really disappointing part of dinner. We decided at the last minute to take some churros and chocolate espanol home with us. After having churros and Aztec hot chocolate at Rick Bayliss's XOCO in Chicago I was very excited to taste Eve's version. The portion was very large and the churros travelled well. The chocolate espanol dipping sauce was fabulous. It was the perfect mix of chocolate and spices. The churros themselves were not great. They were described as "orange and nutmeg scented". The orange was soo overpowering that the churros were almost inedible. As dessert lovers I was shocked that we couldn't finish them. We split one churro and the rest went in the trash. I suggest getting a chocolate espanol drink and skipping the churros!


Dont waste your money on the churros but definitely stop by and try the sandwiches and salsa!!!

Vegetarian Taco Ring

Sorry for the delay in posting. I haven't been doing much cooking recently. But that should be changing since I gave up eating out for Lent! And I should let ya'll know that I won't be eating meat this Lent so expect more vegetarian posts :)

The mind is a strange thing. Before Lent I had few to no cravings for meat (in particular red meat). I spend one day as a vegetarian and I suddenly want nothing but a giant bowl of chili. So on my trip to the grocery store last night I picked up some meat substitute and made my take on an old recipe from my Aunt Joan called a Taco Ring! The original recipe is from Pampered Chef and is intended to be baked on their round stoneware. But a pizza baking sheet works just as well.  Here is a link if you would like to try their version. Taco Ring Recipe

Before giving you the recipe, I would like to make a few comments about meat substitutes and my preferences for using them. These products are made from vegetable proteins and pressed into various forms (ground "meat", "chick'n" tenders, etc). My first rule for using these is to always use them straight from the freezer. If thawed the products often fall apart. Secondly, these products are usually extremely low in fat and (very much like extra lean meat products) can often be very dry. It is very important that you add either fat or liquid to them to make for a more pleasant texture.

As a native Texan from a family of serious meat lovers (speaking of, I'm sure if my mother is reading this she is rolling her eyes and muttering about "those damn yankees" ruining me) I think I can weigh in on the best substitute for meat products. In college I would choke down a Boca Burger every now and then when I was low on Points values and desperately craving a burger. While Boca has a wide range of products and flavors (and are available pretty much nationwide) they really aren't my favorite player in the meatless meat world. Morning Star Farms does a very good job (try their sesame chikn! yum) but my absolute fave meat free products come from Quorn. These are actually soy-free and in my opinion MUCH better as a meat substitute than tofu and other soy based products. Try their chik'n tenders in stir fries or for fajitas! Their ground beef substitute is the best I've found. I use it to make chili, spaghetti sauce and my grandma's Italian sausage bread. I've fooled more than a few meat eaters!

Vegetarian Taco Ring

Makes 4 servings

WW PointsPlus: 13

I doubled this recipe and froze half of the "chili" for another day since it calls for 1/2 cans of various things.

Ingredients

1/2 Tbsp olive oil

1/4 large onion, diced

2 gloves garlic, minced

1/2 can Rotel Tomatoes

1/2 can diced tomatoes

1/2 can Red Kidney Beans

1/4 cup salsa

1 packet taco seasoning mix (or chili powder, cumin, pepper and cayenne to taste)

6 oz ground beef substitute 

1 package (8 rolls) crescent rolls

4 oz pepperjack cheese, shredded (cheddar or monterrey jack can be substitued)

Directions

Heat the olive oil in a large saute pan. Add the onions and saute until soft. Add garlic and continue cooking for 1 min. Add the beef substitute and quickly saute, mixing well. Rinse kidney beans and add to pan with tomatoes and salsa. Season with taco seasoning and let simmer for 10-15 minutes or until  thickened.

In the meantime, grease a round baking sheet (unless using stone) and lay out crescent rolls in a sun shape, overlapping each other. Place chili mixture on top of crescent "sun" and top with cheese reserving a small amount to top ring. Fold the points of the "sun" over to cover chili mixture and seal. There will be gaps in your ring where chili mixture is visible. Top ring with remaining cheese. Bake at 400F for 15 minutes or until crescent rolls are browned and cooked through.

I like to top this with fat free sour cream and more salsa.

NOTE: if you do not have a round baking sheet, this can be baked as a pizza. Press the crescent rolls into bottom of pan and top with meat mixture and cheese.

Ceci Fritos

Snack time! Ceci is italian for garbanzo beans. This treat is a great alternative to popcorn or potato chips. I often make these instead of popcorn on movie night. They are simple and versatile. My favorite version is finished with cracked black pepper and parmesan cheese, but any flavors can be added to these little gems. Curry, chili powder or feta are some options I've tried in the past. Get creative!

Ceci Fritos

Makes 4 servings
WW Points Plus: 4

Ingredients

1 15oz can garbanzos beans

2 tsp olive oil

Cracked black pepper

1/2 cup grated parmesan cheese

Directions

Rinse and drain garbanzos beans. Pat dry with paper towels. Make sure they are completely dry. 

Heat olive oil in a saute pan. Add garbanzos beans and saute. Beans will start to pop. Continue heating, shaking pan until beans are toasted. Place in a bowl. Season with lots of cracked black pepper and toss with parmesan. Best when hot, but can be kept in the fridge for 3 days or so. 

Baked Pasta with Butternut Squash and Ricotta

This is one of my favorite new weight watchers recipes. Jennifer Hudson isn't the only modern thing they have going on these days! This casserole is vegetarian but hearty and delicious. When I am craving my grandma's lasagna I make this instead! It also works great as leftovers. 

Baked Pasta with Butternut Squash and Ricotta
Makes 8 servings

WW Points Plus: 7

Ingredients
2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp basil, fresh chopped or 1tsp dried
1 Tbsp oregano, fresh or 1 tsp dried
2 tsp rosemary, dried
1/2 Tbsp Italian Seasoning
1/2 tsp red pepper flakes
1 Tbsp thyme, fresh, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted

Instructions
1. Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.

2. Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

3. Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.

4. In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.

5. Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.

Notes
*Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.
Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.

DIPitty do da

My boyfriend's family has a lake house in Houghton Lake, MI. There is small local grocery store there called Best Choice Marketplace which is famous for its feta cheese dip. It is available by the pound. And by the time you get to the end you will be licking the container. It is so fabulously addictive. After having to wait months between my visits to the lake in order to have feat dip got to be too much so I decided to come up with my own version. Of course it isn't the same (Corey reminds me every time I make it) but it is a fabulous substitute that will have you licking whatever bowl you decide to serve it in. 

Feta Cheese Dip

Should serve 8 or more, but most likely won't!

Ingredients

1 package cream cheese, room temperature

8 oz feta, crumbled

3/4 cup sour cream

Salt

Fresh Cracked Pepper

Oregano

Basil

Italian Seasoning

1/2 cup roasted red peppers, finely chopped

Combine all ingredients and serve with pita or tortilla chips.

NOTES: 

Instead of roasted red peppers, chopped olives or sundried tomatoes can be used. 

For a fancier presentation (read: cheese ball):

Do not use the sour cream which thins out the dip. Mix together the cream cheese, feta and seasonings. Line a small bowl with saran wrap. Add 1/3 of the cheese mixture to the bottom of the bowl and press down firmly. Next add the roasted red peppers (or olives or sun dried tomatoes or whatever you are using). Top this layer with the remainder of the cheese mixture, pressing firmly. Cover the cheese ball with saran wrap. Refrigerate overnight to set up. When ready to serve open saran wrap and turn out onto a serving dish, removing the remainder of the saran wrap. 

Expresso Cereal Bars

This recipe is for you mommas! Forget about the Quaker Oats guy and make the kiddos homemade snack bars! To make a delicious grown up version substitute expresso granules for the cocoa powder in the coating (or use both!). I'm making the expresso version for our ski trip this weekend. Nothing like a cereal bar to keep your tummy happy on the slopes :)


Cereal Bars
Makes 12 bars
WW Points Plus: 5


Ingredients
1/2 cup corn syrup
1/3 cup packed brown sugar
1 Tbsp cocoa powder
1 Tbsp hot water
1/2 cup peanut butter (reduced sugar)
2 cups Basic 4 cereal
1 cup broken pretzel sticks
1/3 cup dried chopped cherries (or dried cranberries or dried apricots)


Directions
Whisk together corn syrup and brown  sugar. Heat to boiling over medium high heat, stirring constantly. Remove from heat. Dissolve cocoa powder in hot water. Mix cocoa mixture and peanut butter into sugar mixture until well combined. Add cereal, pretzels and dried fruit. Toss until evenly coated. 


Butter bottom and sides of a 8x8 inch pan. Place mixture in pan and press evenly. I usually cover in plastic wrap and then press with a heavy bowl to make sure the bars stay together. Let stand at least 2 hours to set up. Cut into 12 bars and enjoy!

Greek Chicken Salad with Feta and Roasted Red Peppers

There is nothing I love more than a delicious recipe that uses ingredients I almost always have on hand. This spin on chicken salad is exactly that. At the end of the week, these are the things I can count on being in the fridge on the verge of going bad, just begging to be used. This recipe is an en"lightened" version of classic chicken salad that I can't wait to have for lunch the next day. I serve this on a toasted reduced calorie hot dog bun, but any bread or wrap would work.

Greek Chicken Salad

Makes 4 servings

Weight Watchers PointsPlus Value: (1/4 recipe plus 1 bun): 8

Ingredients:

1 Tbsp olive oil

12 ounces of chicken (breasts or tenderloins)

Salt and Pepper to taste

1 tsp Italian seasoning

1 1/2 tsp oregano

1 cup celery, diced

1 cup red bell pepper, diced

1/2 tsp minced garlic 

1/2 cup roasted red peppers packed in water
4 oz feta cheese

1/2 cup reduced fat sour cream
2 Tbsp reduced calorie mayonnaise

Directions:

Heat the oil on medium high heat. Season the chicken breasts with salt, pepper, italian seasoning and oregano. Saute until done. Set aside to rest. 

In the same skillet, quickly saute celery, red bell pepper and garlic. 

Dice chicken, feta and roasted red peppers.

Combine sour cream and mayo in the bottom of a medium bowl. Add chicken, veggies and feta and mix until well coated with sour cream. 

Serve on toasted bread, in a wrap or on a salad. 

NOTE: After sitting this can get a little bit watery. Try to strain the watery sauce away before adding to bread.

My favorite thing to eat with this is cheesy mashed sweet potatoes. The Babybel Light cheese melts beautifully and is a fabulous way to make a healthy dish taste naughty!

Mashed Sweet Potatoes

Makes 4 servings

WeightWatchers PointsPlus: 5

Ingredients:

2 large sweet potatoes, peeled 

1 Tbsp butter

1/2 cup reduced fat sour cream

2 Babybel Light Cheeses, grated

Directions:

Roughly chop sweet potatoes and cover with cold water. Add some salt to water and boil until fork tender. 

Drain potatoes and mash with butter.

Either mix cheese and sour cream into mashed mixture or top each serving with 1/4 grated cheese and 2 Tbsp sour cream. 

Valentine's Day Chocolate Truffle Cookies

I figured my first post needed to be something classic MJ. For me there is nothing better than whipping up a batch of cookies and sharing them with the ones you love. I made these as my Valentine's Day gifts this year and they were a big hit.They are really more like brownies than cookies. They  are so rich and decadent- the perfect way to satisfy a serious chocolate craving.  Enjoy with a glass of sweet red wine!

Chocolate Truffle Cookies

Makes 3 dozen cookies

Ingredients:

4 oz chopped bittersweet chocolate

8 oz chopped semisweet chocolate, plus 1 cup chopped semisweet chocolate

6 Tbsp butter

3 eggs

1 cup granulated sugar

1 1/2 tsp vanilla extract

1/2 cup all purpose flour, plus 1/2 Tbsp

2 Tbsp unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

Directions:

1. Melt bittersweet chocolate and semisweet chocolate (set aside 1 cup) and the butter in a double boiler. Remove from heat and let cool.

2. In the meantime whip eggs and sugar until pale yellow (about 3min).

3. Add vanilla and melted chocolate mixture. Combine until well mixed. 

4. Sift together flour, cocoa, baking powder and salt. 

5. Gradually add to chocolate mixture.

6. Toss chocolate pieces in 1/2 Tbsp flour. Fold into batter.

7. Cover and chill 2 hours or overnight. 

8. Preheat oven to 350 degrees F. 

9. Either roll dough into 1 inch balls or measure with a small ice cream scoop.

10. Place cookies on an ungreased cookie sheet 2 inches apart.

11. Bake for 9-11 minutes. 

12. Remove from oven and let rest on baking sheet for an additional 5 minutes to finish cooking.

13. Remove from pan and place on a wire rack to cool completely.