Waffle, Scrambled Egg, Goat cheese, and Sautéed Spinach & Onions October 29, 2010

Waffle, Scrambled Egg, Goat cheese, and Sautéed Spinach & Onions

Jamie says:  I love breakfast!  So, I made breakfast for lunch the other day.  This meal reminded me of a delicious breakfast I had once at a restaurant called Sisters for Breakfast.

 Waffle, Scrambled Egg, Goat cheese, and Sautéed Spinach & Onions

Ingredients:

• 1/2 sweet onion
• 2 Tbsp canola oil (Publix)
• dash salt
• dash pepper
• 1 multigrain waffle (Van’s Natural Foods 8 whole grains)
• 2 cups spinach (Publix)
• 1 large, omega 3 egg (4-grain)
• 1 Tbsp goat cheese (Chavrie)
• 1 Tbsp extra virgin olive oil buttery spread (Smart Balance)
• 2 Tbsp 100% pure all natural Grade A maple syrup (Spring Tree)

Directions:

1. Heat a large saute pan on medium heat.  Meanwhile, slice onion.  Add oil to pan.  Then add sliced onion.  Mix well.  Add salt and pepper to taste.  Cook for about 35 minutes or until golden brown, stirring frequently.  When done, set aside on plate.
2. Next, toast waffle in toaster.  Meanwhile, in the same saute pan, add spinach, mix into oil in pan, and heat for about 3 minutes, stirring frequently.  Set waffle and spinach aside on plate.
3. In the same pan, crack an egg, and scramble it.  Cook until done.
4. Assemble meal- add egg and cheese to plate with onions, spinach, and waffle.  Add buttery spread and syrup to waffle.  Serves: 1.  Enjoy!

The medley of flavors came together quite nicely.  I enjoyed this sampler plate.

• Nutrition note:  Spinach is an excellent source of vitamin A.  Two cups provides 55% of the daily value of vitamin A.

Pesto Parmesan Ham with Alfalfa on German Dark Wheat Bread October 26, 2010

Pesto Parmesan Ham with Alfalfa on German Dark Wheat Bread

Jamie says:  Do you find yourself buying the same foods at the grocery store each week?  Sometimes I do.  It can be fun to take a little extra time to explore new foods.  This time I found German dark wheat bread.  I’ve never seen it before, probably because I just get in the habit of finding my favorite food.  But now I can add it to my favorites list for those days where I just need to run in and out of the grocery store.  Give it a try.  Your taste buds will thank you.

Pesto Parmesan Ham with Alfalfa on German Dark Wheat Bread

Ingredients:

• 2 slices Pepperidge Farm 100% natural German dark wheat bread
• 1 Tbsp Ba-Tampte delicatessen style mustard
• 1/8 lb Boars’ Head pesto parmesan oven roasted ham
• 3/4 vine ripe tomato
• 1/2 tsp fresh basil
• 3/4 cup alfalfa sprouts (from my friend Sam)
• 7 Stacy’s Tuscan herb pita chips

Directions:

1. Spread mustard on one slice of bread.  Top with ham.
2. Wash tomato, basil, and alfalfa sprouts.  Dry.  Slice tomato and place on ham.  Tear basil and add to sandwich.  Top with alfalfa sprouts.
3. Add pita chips and other slice of bread.  Serves: 1.  Enjoy!

• Nutrition note:  Don’t be fooled- just because the bread is brown or the label says wheat does not mean it’s whole wheat.  To reap of the benefits of whole wheat, look for the words “whole wheat flour” in the first few ingredients.  The higher up it is on the ingredients list, the better.

Cinnamon-Raisin Rice Pudding October 25, 2010

Cinnamon-Raisin Rice Pudding

Jamie says:  There is definitely something comforting about rice pudding.  It would probably make a list of the top ten comfort foods.  Why not make your rice pudding even more special by turning it into Cinnamon Raisin Rice Pudding?!

Cinnamon-Raisin Rice Pudding

Ingredients:

• 3/4 cup rice pudding (Publix)
• 2 Tbsp California golden raisins (SunMaid)
• 1/4 tsp cinnamon (McCormick)

Directions:

1. Scoop rice pudding into a small bowl.  Add raisins and cinnamon and mix well.  Serves: 1.  Enjoy!

Delicious!  The raisins add sweetness and the cinnamon adds warmth.

• Nutrition note:  Don’t forget snack time.  Snacks can help you power-up for the rest of the day and can ward off that feeling of ravenous hunger before meal time.

Turkey Pastrami with Lemon Humus on Flatbread with Bean Salad October 23, 2010

Turkey Pastrami with Lemon Humus on Flatbread with Bean Salad

Jamie says:  I had a wonderful 24th birthday celebration!  Not only was it homecoming weekend, but my parents came in town, too.  The three events gave me a good excuse to celebrate all weekend.  For food gifts, my friend Lauren brought me some herbs from her garden and my friend Sam gave me flatbread from her farmers’ market back at home.  I used both ingredients in this recipe.  (Thank you, friends!)  Most of the other food was purchased from Ward’s, a local supermarket in Gainesville.

Turkey Pastrami with Lemon Humus on Flatbread with Bean Salad

Ingredients:

• 1 piece of flatbread (farmers’ market)
• 2 Tbsp artichoke lemon pepper humus (Tia’s Gourmet Kitchen)
• 1/8 lb pastrami seasoned turkey (Boar’s Head)
• 6 leaves fresh lemon basil
• 1/4 cucumber
• 1/2 cup alfalfa sprouts
• 1 Tbsp goat cheese (Chavrie)
• 2 leaves Romaine lettuce
• 1/3 cup summer beans salad including liquid (Tia’s Gourmet)

Directions:

1. Toast flatbread by laying it flat above toaster. Spread humus on flatbread.  Add turkey pastrami.
2. Wash basil, cucumber, sprouts and lettuce. Pat dry.  Tear basil leaves and place on sandwich. Cut cucumber into slices, cut in half, and place on sandwich. Add alfalfa sprouts and goat cheese to sandwich.
3. Tear lettuce into bite-sized pieces and place next to sandwich.  Top lettuce with bean salad, including some of the liquid (oil and lemon juice) to use as a dressing.  Serves: 1.  Enjoy!

Yum!  Yum!  Yum!  I enjoyed all the vegetables and the lemon kick from the basil, humus, and beans.

• Nutrition note:  Try humus instead of mayonnaise. Unlike mayonnaise, humus offers protein and fiber and has no saturated fat.

Corn Chex with Chocolate Soy Milk and Peanuts October 19, 2010

Corn Chex with Chocolate Soy Milk and Peanuts

Jamie says: It just hit me!  I figured out why Corn Chex with Chocolate Soy Milk and Peanuts is such a good recipe!  It’s the chocolate peanut butter combo that is so good.  It’s like a Reese’s, even though I’m not a fan of that candy, with a crunch.  Or maybe it’s more like a big bowl of peanut m&m’s.  Regardless, it’s good.  Oh, and the cold soy milk is quite refreshing, too.

Corn Chex with Chocolate Soy Milk and Peanuts

Ingredients:

• 1 1/2 cup Corn Chex cereal
• 3/4 cup Silk light chocolate soymilk
• 2 Tbsp Planters redskin Spanish peanuts

Directions

1. Pour cereal, milk, and peanuts into a bowl.  Serves: 1.  Enjoy!

• Nutrition note:  This meal/snack is a nutrient powerhouse!  The soymilk and cereal are both fortified with lots of vitamins and minerals and peanuts naturally offer minerals. 

Dark Chocolate Chip Pudding October 16, 2010

Dark Chocolate Chip Pudding

Jamie says:  Two ingredients?  Too easy and too good not to make!

Dark Chocolate Chip Pudding

Ingredients:

• 3/4 cup Kozy Shack chocolate pudding
• 16 Ghiradelli 60% cacao bittersweet chocolate chips

Directions:

1. Pour pudding in a small bowl and top with chocolate chips.  Serves: 1.  Enjoy!

Two words- chocolate bliss.

• Nutrition note: Kozy Shack pudding is a good source of calcium and has no trans fats.  It’s not too sinful for a delicious treat.

Scrambled Egg ‘n’ Grits October 15, 2010

Scrambled Egg 'n' Grits

Jamie says:  The ‘rents are in town to celebrate homecoming and my birthday (and for Mom to go to an accounting conference)!  It’s nice having them here.  My Dad likes to eat eggs for breakfast, so he inspired me to make them for breakfast.  I made one for him and one for me.  Here’s what I did with mine.

Scrambled Egg ‘n’ Grits

Ingredients:

• 1/4 cup Quaker quick-5 minutes grits
• 3/4 cup water
• one 4-grain omega 3 large egg
• 1 Tbsp Smart Balance extra virgin olive oil buttery spread
• dash salt
• dash pepper
• PAM

Directions:

1. Pour grits and water in a microwave-safe bowl, stir, and microwave on high for 3 minutes. Stir.
2. Heat a burner to medium heat.  Spray a pan with PAM, crack an egg into it, and stir the egg.  Place on burner and stir until egg is cooked.
3. To the bowl of grits, add butter, egg, salt, and pepper.  Serves: 1.  Enjoy!

I enjoyed the combination of the grits, egg, and ”butter” in this guilt-free Southern breakfast.  I also liked the idea of a one-bowl meal.

• Nutrition note:  Give some of your favorite “comfort” foods a make-over.  For example, instead of using butter, use a healthy spread; and instead of three eggs with bacon and cheese, try one egg with grits for quantity and quality.

Amish Friendship Bread October 13, 2010

Amish Friendship Bread

Amish Friendship Bread Loaf and Muffins

Kathryn says:  My friend Monique gave me a starter batch of Amish Friendship Bread and instructions on “squish-squashing and mushing the bag” for 10 days, as well as adding a few ingredients to it on Day 6 and  more ingredients to it on Day 10 – baking day. It made  three starter bags to pass on and one bag for me to bake into a loaf of bread and a dozen or so muffins. I gave Jamie and two other baker friends the starter batches. (Jamie’s bread and muffins are pictured on the left.) I brought the muffins to school with me, and whenever I’d come across a friend, I’d give them out. I got nothing but ecstatic feedback.

This bread is absolutely delicious – I love the moist, tender bread complimented by the sweet, crunchy the cinnamon sugar topping. Of course, the main reason it is so good is because it is made with love.

To partake in the Amish Friendship Bread tradition, look out for a starter bag from a friend. To start it on your own, I recommend Googling the recipe – there are many and I don’t know which is the authentic one.

Jamie says:  I remember making friendship bread in the 5th grade!  It was so exciting when Kathryn gave me a starter bag.  I switched up some ingredients by using whole wheat flour and soymilk.  It was delicious- light, moist, and sweet.  I made a big loaf and lots of muffins, wrapped them up, and passed them out at school to some of my friends who seemed to really enjoy it.  I passed my starter batches to four friends, and the love continues on.

Hot Potato and Portabello Salad October 12, 2010

Hot Potato and Portabello Salad

Kathryn says: I was reading a book on Italian immigrants, and it was talking about the importance of food during festivals. As I read about some of the delectable Italian dishes, my taste buds determined that it was lunch time. Inspired to make an Italian meal, I pulled out the olive oil, garlic, and spices, and got creative. We had leftover boiled potatoes in the fridge, so I started there. I ended up mixing quite a few things together to make what Jamie said was possibly the best thing I’d ever cooked. I know it isn’t an aesthetic winner, but at least it excels in the taste test.

Ingredients:

• 2 cups of boiled white potatoes, chopped
• 2/3 cup watercress
• 1 large Portobello mushroom, chopped
• 3 tbsp. olive oil
• 1/2 cup mild salsa
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1/4 tsp. rosemary
• 1/4 tsp. ground black pepper
• 1/4 tsp. sea salt

Directions:

1. Put all ingredients except salsa in a pan on the stove top on medium heat.
2. Heat and stir until mushrooms are fully cooked.
3. Stir in salsa and serve warm.

Tuna Sandwich on Salted Rosemary Bread October 11, 2010

Tuna Sandwich on Salted Rosemary Bread

 Jamie says:  My friend Sam and I made our grocery shopping trip extra special this week.  We went to the Farmers’ Market in Haile Plantation (Saturdays 8:30-12:00) before going to Publix.  I bought sweet potatoes, zucchini, and a basil plant from the local vendors along with a loaf of rosemary bread from Flour Pot Bakery.  Shopping at a farmers’ market is quite a unique experience and I would highly recommend trying it out if you’ve never been.  There are multiple farmers’ markets in Gainesville, too. 

Tuna Sandwich on Salted Rosemary Bread

Ingredients: 

• 2 thick slices rosemary bread (Flour Pot Bakery from Haile Plantation Farmers’ Market)
• 1/3 cup solid white albacore in water (Bumble Bee)
• 1 tsp extra virgin olive oil (Filippo Berio)
• 1/8 tsp oregano
• dash salt
• 2 tsp delicatessen style mustard (Ba-Tampte)
• 8 small black olives (Lindsay)
• 1 tsp balsamic vinegar (Alma’s)
• 2 slices beefsteak tomato
• 1/3 cup arugala

Directions: 

1. Slice rosemary bread.  Drain tuna water (save tuna water for your cat if you have one).  In a small bowl, combine tuna, olive oil, oregano, and salt.  Mix well.  Wash tomato and slice.
2. Spread mustard on one slice of bread.  Break olives in half and put on top of bread.  Spread tuna on top.  Drizzle balsamic on tuna.  Top with tomato.  Add arugala and top with the second slice of bread.  Serves: 1.  Enjoy!

The rosemary bread made this sandwich extra special.  The salt on top of the bread reminded me of a soft pretzel. 

• Nutrition note:  Tuna is good source of anti-inflammatory omega-3 fatty acids (a good fat).