Thursday Recipe

Pumpkin Bread August 6, 2009 at 6:43

Mango Quinoa Salad July 30, 2009 at 9:45

Quinoa (pronounced “keen-wah”) is an ancient South American staple that played an important role in the diets and culture of both Incans and Aztecs. Incans referred to it as the “mother seed” and Aztecs called it “the gold of the Aztecs.” Often referred to as a grain, this highly nutritious plant is actually not a member of the grass family like other grains, but a relative of spinach, beets and chard. While we primarily find quinoa in the gold- or yellow- variety, it comes in an array of colors including orange, purple, black, red and pink.

One of the reasons quinoa was so important to ancient cultures, and the primary reason it’s making a modern day comeback, is because of its nutritional content. It is rich in amino acids making it a fantastic protein source. Because it is not a grain, quinoa is naturally wheat and gluten free which makes it a great alternative for those with food allergies or sensitivities. Quinoa is loaded with vitamins and minerals. In particular, it is an excellent source of magnesium, manganese, Vitamin E, iron, phosphorous, copper, zinc, Vitamin B2, and calcium. It is also a great source of fiber and is easily digested

If you have never tried Quinoa you are missing out! Try this great recipe below and let us know what you think!

Yogurt: Oh so good and good for you! July 16, 2009 at 7:00

Summer Squash July 9, 2009 at 7:30

Did you plant a garden this year? I know many of my friends did! It’s a great way to increase your vegetable intake as you no longer have to trek to the store to get fresh veggie, just walk out your back door! You also know your what chemicals have been around your food!! (Hopefully none!)

Maybe you have a local farmer’s market that you attend. If not, check one out! They are filled with nice people selling fruits and veggies for really low prices.

With Summer here (kinda??), squash is going to be everywhere. Here are some yummy ideas for how to use your yummy, vitamin packed purchase!

Summer Squash “Pasta”

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup fresh tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Yield: Serves four

Pisto

Pisto is Spain’s ratatouille, a savory mixture of summer squash, onions, garlic and tomatoes usually cooked down until the squash falls apart. This very traditional dish might also include chorizo and peppers. You can serve it as a side dish without the eggs, but with them it makes a great supper.

2 tablespoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 pounds zucchini, or a combination of green and yellow summer squash, diced

2 pounds tomatoes, peeled, seeded and chopped, or 1 (28-ounce) can, drained and chopped (see note below)

1/4 teaspoon sugar

Salt to taste (a generous amount, at least 1 teaspoon)

Lots of freshly ground black pepper

6 eggs

Note: When you seed the tomatoes, set a strainer over a bowl. Squeeze the seeds into the strainer, then press the pulp and juice through the strainer into the bowl. Discard the seeds and use the juice as described below.

1. Heat the oil in a large, heavy, nonstick skillet over medium heat, then add the onion. Stir often, until just about tender — about 5 minutes. Add the garlic and cook, stirring, for another minute or two until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five minutes, until the squash is coated with oil and beginning to soften. Add the tomatoes and sugar, then salt to taste (3/4 to 1 teaspoon) and turn the heat to medium-high. Stir often for five to 10 minutes, until the tomatoes have slightly cooked down. Add the juice from the tomatoes plus 1/4 cup water, stir together, and turn the heat back down to medium-low. Cook uncovered for 30 to 35 minutes, until the vegetables are soft and easy to mash. Stir often, and add water as necessary, every 10 minutes or so, until the mixture cooks down and begins to stick to the pan. From time to time, press on the squash with the back of your spoon so that it breaks down. Taste, adjust the salt, and add lots of pepper.

2. Using the back of your spoon, make six wells in the vegetable mixture and break an egg into each well. Sprinkle with salt and pepper. Cover the pan, and cook until the eggs have set, about six to eight minutes (the whites should be set, but the yolks should still be runny). Serve, using a spatula to dish out portions of pisto topped with an egg.

Yield: Serves six

Advance preparation: The pisto will be delicious for three or four days, but until you reheat it, don’t cook the eggs. To reheat the pisto, preheat the oven to 400 degrees. Transfer the cooked pisto to a lightly oiled baking dish. Make six depressions in the top, and break an egg into each one. Salt and pepper lightly, and bake in the oven six to eight minutes or until the eggs set.

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Smooooooothies!!!!! July 2, 2009 at 6:56

Oh how do I love thee, Smoothie!!!! You are quick, easy, healthy, cold, and the perfect post-workout concoction that nourishes my body and pleases my taste buds. With the 4th of July this weekend many of us could forget about working out and focus on the planning and bbqing/fireworking/all around fun time having Saturday that is ahead but WAIT!! Don’t forget your workout!!! Get up a bit earlier and head out for a nice run, bike, roller blade, walk, duathlon (like me!!!!), or push up and plankathon!!! Then follow up with one of these awesome smoothies before heading out to your 4th bonanza! Check out these awesome recipes and tips from Runner’s World magazine!