Thankful for my health!

Miraculously, my taste buds seemed to switch back to normal this past Sunday, which was a huge blessing, considering how unhealthy I've been eating over the past few weeks!! And this happened just in time - for Thanksgiving! I successfully pulled off another batch of Chanberry sauce. Inspired by my love for the power of berries, (and a recipe taken from the November 08 issue of Glamour magazine), I present this year's:

"PEP-CHEER-POM Chanberry Sauce - GO BERRIES!"
Place one 12-oz bag of fresh cranberries, 1 cup sugar, 1 1/2 cups pomegranate juice, and a pinch of salt in a medium saucepan. Bring to a boil over medium heat, until the cranberries burst (12-15 minutes), stirring occasionally. Cool. Stir in 1 cup sliced red seedless grapes. Chill several hours before serving. Makes 10-12 servings.

and

Sourdough Stuffing with Pears and Sausage (Cooking Light, NOVEMBER 2005)

SuperFoodie Sidetracked!

It has been ages since I last posted, and I've really had a lot of good stuff to write about. From our wonderful trip to the New Mexico out-of-doors and my first ever Nike Human Race 10K, to our team 5K runs at Race for the Cure, it has been a relatively wonderfully healthy past few months.

Then it all came to a halt. I'm pregnant! I am super thrilled, but this has had an incredible effect on me in the area of uh-hum, health. First off, I have been sidelined from running by my doctor. This sent me into a bit of a depression, which quickly wore off when I realized I was too darn tired to even get off the couch (and that's where I've been for the past few weeks!) However, I am finally getting back to the gym for walking/biking a few times a week.

Next, I have had insatiable cravings for all things take-out, fried, Mexican, sweet and gooey, and today I discovered a new one: chocolatey-fudgey. This is not how I eat! But the idea of planning a week's worth of healthy meals, let alone actually cooking them, makes me wince. I have not been 'sick,' but the idea of being in the kitchen gets me pretty woozy. Thankfully, I am absolutely indebted to my Husband of the Year 2008 Steve for fixing all our meals as of late, or running to the nearest crave-du-jour.

The one saving grace in all of this is my breakfast. It has stayed a constant, if not healthier, meal in my day. And I'm excited to share it with you! You know how much I love granola. Apparently a lot of you do, too, because Wal-mart now has an entire section devoted to organic and healthy granolas and cereals - yay! Here are my favs:



I warm up a serving with a little soy (now almond) milk, and top it with sliced bananas and strawberries. If I'm really hungry, I tack on a slice of whole wheat toast with fresh jam or peanut butter.

Thank goodness I can feel good about how I start each day. Now, if only I could feel as good when I end it!

Healthy Book Alert! The Food You Crave

The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger was a wonderful birthday gift from my pal Whitney. There are so many yummy recipes in it. Our favorite was the Fettuccine with Creamy Red Pepper Sauce (we sub'd linguine). I also highly recommend the Sloppy Joes (we used pork), the Shrimp Scampi with Artichokes, and the Arugula, Carmelized Onion, and Goat Cheese Pizzas (we used spinach). This week we're testing out the Spaghetti with Turkey Meatballs and Spicy Tomato Sauce, Chicken Chop Suey, Turkey Meatloaf and Smashed Potates, and Scallops with Succotash and Parsley Drizzle. Check it out & give it a try!

Best Foods You Aren't Eating

It's been a few years since I sat down to browse the NYTimes.com site. But I'm glad I found a few minutes this evening to catch up and found this wonderful blog on The 11 Best Foods You Aren’t Eating. If it you didn't see it, read the article for the full details. Here is a quick list:

1. Beets: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.
2. Cabbage: Asian-style slaw or as a crunchy topping on burgers and sandwiches.
3. Swiss chard: Chop and saute in olive oil.
4. Cinnamon: Sprinkle on coffee or oatmeal. (I add it to my yogurt every morning!)
5. Pomegranate juice: Just drink it.
6. Dried plums: Wrapped in prosciutto and baked.
7. Pumpkin seeds: Roasted as a snack, or sprinkled on salad.
8. Sardines: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread. (No way, no thanks!)
9. Turmeric, the “superstar of spices': Mix with scrambled eggs or in any vegetable dish.
10. Frozen blueberries: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.
11. Canned pumpkin: Mix with a little butter, cinnamon and nutmeg.

Hello Summer!

Summer probably ranks third on my favorite seasons, after spring and fall, but those first few weeks are really pretty wonderful. I get outside to run and work in my garden, take the dogs for walks in the cooler evenings, and enjoy the best of fresh summer produce. Last week we trekked around town to the farmers' markets, and using one of the voluptuous, ripe tomatoes from the stand, Steve whipped up a batch of Couscous Salad with Chickpeas and Tomatoes. I wish I had a photo to share, but it's really a pretty simple dish that packs up great for lunch the next day - especially a picnic lunch!

Fettuccine Al Fresco

Tonight's meal was healthy, but I don't think it qualified as a SuperFood. What qualifies it as a HealthStyle choice, in my opinion, is how we ate it. I made up a batch of creamy fettuccine, and we decided to eat it outside. Our little table on the porch is the perfect size for two, and we were surrounded by all our pretty flowers we planted. The temperature was cool, long-sleeve weather (strange for this time of year). Our neighbor was leaving her house and said "ooh, you're dining al fresco tonight." Healthy is a state of mind as much as it is a nutritious meal.

Parsley and Walnut Pesto

Walnuts are the flagship of nuts when it comes to SuperFoods. Pratt explains that it's because they are "one of the few rich sources of plant-derived omega-3 fatty acids." He continues, "they are rich in plant sterols [which play a sigificant role in lowering serum cholesterol levels], a good source of fiber and protein, and they also provide magnesium, copper, folate, and vitamin E." He concludes, "they're the nut with the highest overall antioxidant activity." That is one powerful nut!

I whipped up a batch of this pesto to put on some pizza and to serve with grilled salmon. It's quick and easy to make and keeps well in the fridge. I sub'd Italian parsley for the recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723392