Uh oh, She's back!!!!!!!!!

I'm back!!  And in full effect.  The past year was so busy so hopefully with all of this new found freedom, I will be able to keep up with my posts!!!  

So, I have been enjoying myself immensely since I have changed focus.  I will update you later on what I have been spending my time doing ; ) 

But for now, I have to tell you my creative outlet will always be cooking.  It's my go to.  It's where I feel comfortable and once I get an idea in my head, it has to come out!  It first started with the salted caramel lollipops I made a few weeks back...mmmm....my friends can attest to how good they were!  Since it is a recipe that I am still perfecting, I won't share it just yet.  However, I woke up this morning...hee hee...with the absolute need to make a dessert, a pie to be exact.  There was one ingredient that I had in mind...AVOCADOS!  I know!  It's not the normal thing you would think of when you think DESSERT but (trust me on this one) avocados + dessert = scrumptious.  

A family friend gave us an abundant amount of this wonderful fruit that we had to come up with ways (other than guacamole) to utilize them, hence the avocado pie.  There are so many health benefits to avocados including promoting heart health, has anti-inflammatory benefits, aids in the absorption of carotenoids, and promotes blood sugar regulation, plus many more benefits.  You can also achieve many of these affects just using avocado oil.  

My dear friends at FoodNetwork.com aided in today's recipe.  I hope you enjoy it (like I did)!


AVOCADO PIE 

(Where's my photographer when I need him!  The color is a little off in the photo but you get the point.)

Ingredients For the Crust:

5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt

For the Filling:

2 medium hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners' sugar, for garnish (optional)

Directions

Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan (**I used a regular pie tin) with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.

Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).

 

**Since spring is "here" and summer is just around the corner, this will be a great dessert to take to a picnic or an outdoor BBQ or for you to just enjoy in the privacy of your own home.  It will be a hit either way, I promise.   

 

Bon appetit and remember: Be good to yourself!

~ Knife Out

Going into the oven tonight....

Happy (belated) Valentines Day everyone!!  


There were many posts, blogs, emails, and status updates that were reflecting what people's Valentines Days expectations or thoughts were.  Truth be told...I was interested in what people were eating.  Were they braving the restaurant reservation wait list or were they creating their own special meal in their kitchens.  I had the fortunate opportunity of spending it with some of my sisters as we journeyed to a spa for a mani+pedi session.   And we had a great time.  I then journeyed down to Shake Shack (don't judge) for a long awaited burger trip.  It's been months since I have had beef and I had been craving it for a few weeks now.  And so, I satisfied that craving and now I can honestly say that I am good for a few weeks now : ) 


All along I have been wanting to create something in the kitchen that I had never attempted before.  Many of you know that I like to post recipes on my blog that are minimal ingredients and a maximum time limit in the kitchen that maxes out at 30 mins.  I'm going out on a limb here...STUFFED SPANISH PEPPERS (although I am not sure how "Spanish" they are).  


Today's recipe is compliments of Foodnework.com and I promise to get you out of the kitchen as fast as I can ; )  

Spanish Stuffed Bell Peppers

Ingredients

• 6 green, red or yellow bell peppers, or a combination
• 1 tablespoon olive oil, plus additional for drizzling tops of peppers
• 1 onion, minced
• 2 large garlic cloves, minced or to taste
• 1 teaspoon hot Madras curry powder, or to taste
• 1 teaspoon ground ginger
• 3 cups cooked long grain rice, preferably basmati
• 1 pound ground chicken
• 10-ounce package frozen peas, cooked according to package directions
• 3 firm, ripe tomatoes, diced
• 1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
• 3 tablespoons minced fresh cilantro, or to taste
• Salt, to taste
• Cayenne pepper, to taste (optional)
• 3 tablespoons fresh or dry bread crumbs
• Lemon juice or wedges

Directions

Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

Bon appetit and remember BE GOOD TO YOURSELF!

~ Knife Out 

This is what I do post Super-Bowl...

Super Bowl Sunday! Who doesn't love it!! I was invited over to my very dear friends house for a tasty gathering around their television. When asked what I was bringing, several dishes came to mind and it was becoming hard to narrow down what delicious item I was going to be bringing - chili, chicken wings, or guacamole. What do you think was requested?? The guacamole, of course!!! Several Californians we're going to be there!

So, off to the store I went to make guacamole for 15 people. And I used all of my ingredients up except for....the cilantro. Sigh. I love cilantro but it the kind of herb that if you don't use right away, chances are you will end up throwing it out since you won't use it. Hence today's recipe.

I wanted to create a dish that would would utilize, not only the fresh cilantro, but other fresh ingredients as well. Say hello to my Canary Soup...

Canary Soup (inspiration from Epicurious.com, for people who love to eat 😉)

Ingredients

2 tablespoons canola oil
1 lb shrimp (cooked)
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Inspired by a fitness challenge and possibly this warm weather...

Did someone tell God that it was February?  Our, out of the norm, almost 60 degree weather has been quite the game changer for my menu these past few days.   Plus, our church has begun our 60 day fitness challenge that yours truly is assisting in.  I pray that I can be as motivational as my team was when I was going through my life-changing experience. 

So, this week, I made a huge pot of chili that I have been ravaging the past few days because I was expecting it to be so cold and I knew that I would be looking for warm food to fill my stomach.  And it has done just that. 

Vegetables and beans are naturally high in fiber, making vegetarian chili a high fiber food item. Including more fiber in your diet can lower your blood cholesterol levels and improve bowel function. In addition, fiber takes longer to digest, aiding in hunger and weight control. Adult women need 21 to 25 g of fiber a day, and adult men need 30 to 38 g of fiber per day. A serving of homemade vegetarian chili contains 29 g of carbohydrates and 8 g of fiber.  In addition to being high in fiber, legumes also act as a good source of protein, making it a healthy alternative to meat sources of protein. However, the protein in legumes does not provide all of the essential amino acids, making it an incomplete source of protein. Eating a diet that includes a variety of foods, such as whole grains and vegetables, will ensure you meet all your essential amino acid needs. (Livestrong.com)

Get your soup pots, your crock pots, and your soup bowls ready.  It's chow time!!!

Vegetarian Chili 

1 medium onion, chopped
1 medium green bell pepper
2 cloves of garlic
2 fresh jalapeños, seeded, finely chopped
1 cup of water 
1 8oz. can of Low-Sodium black or kidney beans, drained and rinsed
1 8oz. can of diced tomatoes, undrained
1 8oz. can of tomato sauce
1 packet of chili seasoning mix
1 tbsp smoked paprika
1/2 tsp coarse (kosher or sea) salt
Sour cream, optional
Shredded low-fat cheese, optional
Fresh chopped cilantro, optional

In 4-quart saucepan, heat oil over medium heat.  Add onion, bell pepper, garlic, and chiles; cook 5 minutes or until vegetables are tender and onion is translucent.  Stir in tomato sauce, diced tomatoes, water, beans, smoked paprika, salt, and chili seasoning mix.  Cover and bring to boil.  Reduce Heat and let simmer for 30 mins.  Then, for the remaining 5 mins, let the chili simmer uncovered.  In the meantime, prepare a box of corn muffin mix.  For a special treat, add 3 handfuls of the low-fat shredded cheese, 2 jalapeños, seeded and chopped into the batter and bake according to the instructions on the packaging.  

As an option, you can serve your chili with toppings such as sour cream, low-fat shredded cheese, and cilantro.  I also break apart my corn muffin and put it into my chili.  It's so good!!!!

Bon appetit and remember: Be good to yourself!

~ Knife Out

Took a breather....

I'm back!  After 2 weeks of filming my first feature film, my schedule is now back to (somewhat) normal.  Although while having an amazing time on set, getting up super early to report to set, and the crack green sauce that Chef Kenny had on set for us, working out was pretty null and void.  So, I was determined that while I was on set and not able to work out as hard as I knew I needed to, I made small changes to my eating that would assist me in maintaining my weight.  I made the decision to add an extra piece a fruit a day, "try" to stay away from the bread and the desserts, as well as make a conscious effort to drink more water while on set.  Some days were easier than others (especially with Mango Cinnamon Lemonade Iced Tea sitting in front of me) but I was successful nonetheless. 

Now that I am back, my workout schedule will resume and so will the blog!  First up, workout myth buster for those that think that the "fat burning zone" setting on your equipment is the only way to lose unwanted inches.  This wonderful article by Greg Presto on Livestrong.com provided some very insightful information as to how we can begin to change the way we think about health and fitness.  Remember, this is about a lifestyle change and not a fad diet.  In order to gain and maintain the results, our mindsets will need to change.  Renew your mind.  How many times have we heard this phrase.  If you say none, now is a good time to think about it. 

Here is a great recipe to accompany and encourage your changing eating habits.  This recipe provides flavor from a few simple ingredients. 

Baked Chili Tilapia w/ Bok Choy

Ingredients

2 tablespoons EVOO
2 teaspoons lemon juice
1 tsp garlic powder

1 tsp basil

4 pieces of tilapia
4 baby bok choy, halved lengthwise

Method

Preheat oven to 325 degrees. In a small bowl, whisk together olive oil, lemon juice and chili-garlic paste. Brush tilapia and bok choy with some of the olive oil mixture.  With foil, loosely wrap the tilapia and bok choy, turning and brushing occasionally with remaining olive oil mixture, until tilapia is almost opaque in the center (fish will continue cook once removed from the oven) and bok choy is browned and softened, 7 to 8 minutes. 

I like to add a cup of cooked brown rice with this recipe.  It's a great meal to eat for lunch the next day too!  Happy and healthy new year everyone!!  Be good to yourself.

~ Knife Out 

Squeezing out the last of the egg nog!!!

Happy New Year Everyone!!!! I trust that everyone had a wonderful time ringing in the new year, whether it was at home or out with friends. I don't know about you but I wanted to squeeze out the last of my egg nog (and the holiday feel) with one last holiday recipe that we can still enjoy this winter. Call me crazy. These cookies will bring warmth in your heart and in your home but won't add pounds to your hips! More winter recipes to come soon!!!

Pumpkin Spice Cookies....mmmmm

1 box of spice cake mix
1c pumpkin puree
1 egg
2 tbsp low-fat egg nog
1/2 stick of softened butter
1c chopped pecans
1c Heath toffee bits

Preheat your oven to 350 degrees. In a large mixing bowl, mix your dry ingredients together (your cake mix, pecans, and toffee bits). Slowly add the remaining wet ingredients (pumpkin, egg, nog, and butter). Mix all of it together until it is all combined. I used an old fashioned wooden spoon for fun! It helps keep the toffee and pecans in their perfect sizes.

On an un-greased, non-stick cookie sheet, place a dollop of cookie dough about two inches apart on the cookie sheet. Bake for about 10 to 12 minutes. Let cool.

These cookies are a perfect treat to round out the holiday season and get us going in 2012!!!!

~ Knife Out

Closing out the year

Wow, the holiday season is coming to a close and so much has happened within these past few months. We've looked at snacks, desserts, and talked about meals and day to day choices we can make. Of course many of us have had trials during the past few weeks with our food choices but don't stay there. Make the decision to not only forgive yourself but to allow yourself to make the healthy decisions to get you back on track. Don't listen to the voice that says, "Well, you have already fallen off. You might as well continue and eat that mac n cheese or ice cream in the fridge!" That voice is lying and does not help you make the decisions that you have worked so hard to change. Plus, giving yourself the excuse to start on the new year will only allow more excuses to move in. As my Pastor says, excuses are nails to build houses of failure.

Here's a great flavorful recipe to help get you back to where you begun your fitness journey. I know I needed it!

Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serve this easy grilling recipe over steamed brown rice with a green salad on the side for a satisfying meal. Savory onions, sweet pineapple and rich tomatillo salsa are a delicious sweet and spicy combo to top all manner of grilled meat and fish.

Ingredients
2 tablespoons canola oil, plus more for oiling the grill
1/2 large sweet white onion (such as Vidalia), cut into thick rings
6 pineapple spears
Salt and pepper to taste
1 1/2 cups tomatillo salsa
2 tablespoons chopped cilantro
1 tablespoon lime juice
4 skinless, boneless chicken breast halves

Method
Oil grill grates and preheat grill to medium-high heat. Brush onions and pineapple with 1 tablespoon of the oil then season with salt and pepper. Grill, flipping once, until just charred in spots and softened, 6 to 8 minutes total; transfer to a plate.

When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl. Add tomatillo salsa, cilantro, lime juice, salt and pepper and toss gently to combine. Brush chicken all over with remaining tablespoon of oil and season with salt and pepper. Grill, flipping once, until deep golden brown all over and cooked through, 8 to 10 minutes total. Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.

Happy New Year everyone!!!!

~ Knife Out