Healthy On The Go

Hey there! It's been so very long since I've posted anything. I've missed you all and have loved all the emails I've been receiving. I haven't quit, I've just been fighting with food. I have been
cooking for my kids, ignoring my own hunger, or drowning it out with coffee. Here's the kicker, I've gained weight even though I've been eating much less frequently.

I talked to a nutritionist and here is what she told me. Apparently by fighting with my food, I've also picked a fight with my metabolism. Because I haven't been eating regularly, my metabolism has slowed down going into a sort of fear of starvation mode. Basically, because I haven't been eating regularly, my body thinks it's in danger of starving and then when I do finally eat (usually dinner) it hoards all the calories and fat by slowing down my metabolism. And because I haven't eaten all day I end up eating more than I normally would and making really unhealthy choices. I'm pretty sure that a lot of people are in the same boat, we're too busy or preoccupied and then when we do eat, we end up grabbing false energy foods, caffeine, sugar etc.

So now that I know what's wrong, what's next? Make sure to eat regularly, not skipping health meals and wait a couple months for my metabolism to go back to normal. I have to say it is so much easier to eat healthy when you aren't ravenous from not eating all day. But It's not always easy eating regularly, especially if there are certain times of the day that you are just not hungry. For me that is breakfast, usually I grab my coffee and I'm good. Since that's not an option anymore I've found a fruit drink works for me (and some coffee, I haven't given it up yet - I'm working on it!).

BANANA ALMOND MILK
makes 1 drink

3/4 cup almond milk
1 banana, broken into pieces

blend the ingredients together. If you want a smoothie like consistency you can either freeze the bananas, and/or add ice
I use and immersion blender. It's really easy and quick. A regular blender would also work and would probably be a better choice if you're using ice.

If you don't like almond milk or you have a nut allergy you could use a low fat milk or soy milk. I haven't tried coconut milk but I would imagine that would be tasty. If you try it let me know.

Here is a quick snack or lunch that is easy to take along. It tastes kind of like an adult peanut butter and jelly. I make it for my kids as well now.

ALMOND BUTTER AND DATE WRAP
this makes 1 wrap

1 whole wheat tortilla
1 - 2 tablespoons almond butter
1 dried date, chopped

Spread the almond butter on the tortilla, sprinkle with chopped dates and fold or roll up.

There is nothing fancy about these recipes, but they are great, low maintenance, simple alternatives to the fast junk foods we might otherwise grab.

My fight with food is officially over, next week I'll post all about the makeup sex I've been having with asparagus, yum!

Avocado and Grapefruit

Is it me or has this winter seemed never ending? I feel like I've been under a snow blanket for entirely too long. Until spring foods are here again, I turn to the bright flavors of citrus.
This is a fantastic, fresh, quick salad that requires no actual cooking.
It's one of my go to recipes when life keeps me out of the kitchen.



Avocado and Grapefruit
2 servings

2 red grapefruit
1 avocado, thinly sliced (I use Hass avocado)
1/4 cup chopped cilantro
1/4 red onion, thinly sliced
sea salt to taste

Remove the grapefruit segments (see below) from the pith, making sure to remove all of the white.
Place the grapefruit, avocado and onion onto a plate. Squeeze the grapefruit membrane over them, then top with cilantro and sprinkle with salt to taste.

click here to print this recipe


To remove the grapefruit segments use a pairing knife or other small sharp knife

Cut the top and bottom of the skin off exposing the flesh, then cut off all remaining skin making sure to remove all of the white.








Cut the segments out by slicing along each side of the white membrane.

Orange, Beet and Pomegranate Salad with Feta

Last night I was going through my overflowing "recipes to try" file and I came across an orange, beet and pomegranate dish. They sounded like the perfect ingredients to add to a winter salad and coincidentally, I had just roasted some beets. I love when that happens!
This is a very pretty salad loaded with big, bright flavors. If you don't like feta, I imagine goat cheese would also be good or you could just leave the cheese out.




Orange, Beet and Pomegranate Salad with Feta

4 medium beets
2 medium oranges
1/2 of the seeds from a large pomegranate
1/2 small red onion coarsely chopped
1/2 head of Romain lettuce
5 ounces of feta crumbled or cut into desired size
chopped toasted walnuts (optional)

Juice from 1/2 orange
2 tablespoons rice vinegar
1/4 cup walnut oil (or olive oil)
salt and pepper to taste


Place beets in a pan with about 3 tablespoons of water and a sprinkling of salt. Cover the pan with foil and roast beets in a 400 oven until they are just tender, about 50 minutes. Once they are cool enough to handle, peel the skins off with you fingers. Cut into bite sized pieces.

For the oranges you have 2 options, you can cut the skins off removing all of the white pith, then slice the oranges 1/2 inch thick and cut the slices into quarters or you can peel the orange, separate the segments and cut the segments into thirds. (this is what I did since I already had roasted beets and was in a hurry)

After you coarsely chop the onions you can place them in a bowl of cold water for a minute or two. This takes away some of the harsh raw onion flavor. If you do this, drain the onions before using and give them a squeeze in a towel.

For the vinaigrette, combine orange juice, rice vinegar, walnut (or olive) oil, and generously season with salt and pepper.

Tear the lettuce into bite size pieces, top with beets, oranges, pomegranate seeds, onions, and feta. Pour vinaigrette on top and toss together. Sprinkle with chopped walnuts if you're using them.

Cranberry Sauce

I would like to apologize for the lack of pictures. I always like to see the end product of a recipe and I'm sure I'm not alone. I seem to have misplaced my camera. Hopefully it will turn up soon!
Anyway...on to cranberry sauce -
I'm pretty sure the only reason I ever ate turkey was so I could use it to put large quantities of cranberry sauce on. I love homemade cranberry sauce. It's easy enough for my kids to make which is great because they are very eager to contribute to our Thanksgiving dinner this year.
I've made so many different types of cranberry sauces over the years, my favorite additions probably being cardamom and ginger. But for Thanksgiving I try to keep it simple. There are already so many flavors at the meal. I've found that a traditional, simple cranberry sauce is best.
This way you're adding a nice bright flavor without being overwhelming.


Cranberry Sauce
1 bag fresh cranberries
1 cup water
3/4 cup sugar
1/2 teaspoon orange zest
pinch of salt

Combine water and sugar in a saucepan and bring to a boil. Add cranberries, reduce heat and simmer for about 10 minutes. Remove from heat, add orange zest and salt.
You can make the cranberry sauce up to a week ahead of time.

Canberry Apple Oatmeal with Walnuts

I don't give my kids dry cereal. I don't think it's a healthy way to start the day. I know there are "healthy" cereals out there, but I prefer to give them something else, something more substantial. Because of this I'm constantly looking for quick healthy alternatives.
The other morning we were running late, I was trying to throw breakfast together really quick so I reached for oatmeal. I usually make my oatmeal with milk or soy milk because I really don't like the taste of it when it's made with water. I was out of milk. Actually I was out of pretty much everything but I did have fresh apple cider. I also had a bag of fresh cranberries on hand.
They turned out to be a delicious additions to oat meal, which lets face it can be quite boring. Not only are my kids eating healthy oat meal, but they are getting cranberries which are loaded with antioxidants.

Cranberry Apple Oatmeal with Walnuts
(makes 4 servings)

2 cups oats
2 cups apple cider
1 1/2 cups water
1 cup fresh cranberries
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup walnut pieces

In a large pot add oats, cider, water, cranberries and salt. Bring to a boil and simmer for about 10 minutes, until the berries start to break up. Stir in cinnamon and walnuts. Serve with honey.
If you like your oatmeal even sweeter, you can add more cider in place of the water.

I've made a single serving of this for myself and it turns out really well (just use 1/4 of all the ingredients).

I've also made this in the microwave which I think I prefer. The berries break up more, just make sure you use a large bowl because it boils up. It took about 10 minutes in my microwave...no stirring needed.

Caraway crusted Pork Tenderloin with Apples

Apple picking is one of my favorite autumn activities. I love being out in the crisp air, scented by the sweet apples. I love how easy apple picking is. It goes by relatively quick, so it is a good activity for young kids. Often horses and/or tractors are involved which is always a hit with the younger crowd. What I really love is that it signals the arrival of fall, my absolute favorite time of year.

Don't get me wrong I love all the seasons, the warm lazy days of summer, the magic of winter, the freshness of spring, but fall seems to be the most exciting.

Any day now the leaves will show their true colors amazing us all, no matter how many falls we've witnessed. I am now free to use my oven without worrying about warming up my house, Halloween is right around the corner, and soon my family and friends will fill my home for my favorite holiday, Thanksgiving. Apple picking signals the beginning of this all.






It is easy to go overboard when you're picking apples. I'm always trying to come up with ways to use the abundance of fruit we undoubtedly bring home. Certain things make annual appearances, apple butter, apple dutch baby, apple pie and my personal favorite, caraway crusted pork tenderloin with apples, onions and cheddar cheese mashed potatoes.

Caraway Crusted Pork Tenderloin with Apples and Onions

1 1/2 pounds pork tenderloin
2 Tablespoons country style dijon mustard
2 Tablespoons whole caraway seeds
1 large onion, halved and thinly sliced
1 large apple (such as Figi or Honeycrisp) peeled, cored and cut into thin slices
1/4 cup white wine
1/4 cup butter cut into pieces
coarse kosher salt
fresh cracked black pepper

Preheat oven to 400 F. Salt and pepper the pork. Using an oven friendly pan, on the stove, add a little oil, once the oil is hot, add the pork tenderloin and sear on all sides.
Remove the pork and add the apples and onions to the pan.
Brush the dijon onto all sides of the pork and coat with the caraway seeds.
Place the pork on top of the apple and onion mixture and put in the oven for 12 minutes.
Turn pork over, add the wine and roast for another 10-12 minutes.
Remove pork from oven, place on a cutting board and cover to keep warm. Add butter to the apple mixture and return the pan to the oven. After 15 minutes, cut the pork into slices, remove apple mixture from the oven. arrange pork slices on top of the apple and onions, serve with cheddar cheese mashed potatoes.