06

Apr

Apple pie yogurt parfait

When we start to give a real, honest look at what we put in our mouths each day, we can easily find our “triggers.” For me, it’s night time. I can eat well all day, but about 1-2 hours after dinner, I get the munchies. No, I’m not smoking a thing, but I just really enjoy crunchy or sweet treats in the evening. Plus, I tend to eat smaller meals, so I might be a little hungry two hours after a meal, while others might gag at the thought of eating so soon after dinner.

Another one of my triggers for an entire day of eating junk is if I eat something bad-for-me for breakfast. Specifically, I know that if I eat donuts for breakfast, the likelihood of eating healthy the rest of the day is slim to none. While I do love a donut here and there, I try to have it as an afternoon coffee treat if I’m going to have it. Healthy, hearty breakfasts are so important to kickstart our energy and get our day started well. So yogurt is one of those obvious things. But yogurt hasn’t been that great on my stomach lately. So this parfait, which mixes fruit and coconut into yogurt, forces me to eat a little slower (not like gobbling down a yogurt cup), the apple breaks down the yogurt a bit, and I am full of good fuel (and not a lot of sugar). This takes about 3 minutes to make, and it’s so versatile. However, this is my favorite combo right now.


Apple Pie Yogurt Parfait
*1 serving*
1/2 apple, chopped into small bits
1 cup plain yogurt (Greek works) (100 calories!)
1 teaspoon sugar
1/2 teaspoon cinnamon
2 TB coconut flakes (unsweetened is best)

Using a 2-cup glass or cup, layer 1/4 of the yogurt, sprinkle of coconut, sprinkle a bit of sugar, a dash of cinnamon, and 1/4 of the apples. Continue this layer 3 more times (yogurt, coconut, sugar, cinnamon, and apples). Eat. Don’t forget to rinse out the glass soon after said eating.

I hope your Easter is glorious and this Good Friday has been meaningful (or relaxing, in the least). I’ll be around family this weekend, which will be nice.
Happy weekend.

Laurel

~Laurel~

14 years ago Short URL

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14

Mar

Cranberry Apple Israeli Couscous

Preparing grains with fruit speckled throughout is pretty new to me.

I love salads with strawberries or oranges tossed throughout, drizzled with a poppyseed dressing or raspberry vinaigrettee…heck, spinach with mandarin oranges and sliced almonds was our go-to standard salad growing up.

But grains, really? Can you have fruit for dinner?

Oh, yes you can! We made Israeli couscous for the first time last week. The Whole Foods container of the stuff has been sitting in our pantry for about a year, and it was time to try it. Delicious! I love the consistency of this tiny pearl-shaped grain. Regular whole wheat couscous is our standard, but this was fun to mix it up. And adding fruit brought the dish to another level.

Cranberry Apple Israeli Couscous
This grain dates back to the 12th century and even earlier. It cooks quickly, holds the flavors of the herbs you add, and is a delicious side dish. We served this alongside baked talapia and fresh steamed broccoli.
Simplified from Giada
1 cup Israeli couscous
1 cup of water
1 cup broth (I used veggie)
1/4 cup dried cranberries
1/2 tart apple, chopped into bits
Dash of dried rosemary (or 2 t. fresh chopped rosemary)
Salt and pepper, to taste

In a medium saucepan on medium-high heat, pour in the olive oil. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the water and broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated.  Stir in the  rosemary, salt, pepper, apple, and dried cranberries.

Oh, man, I am getting hungry. Happy evening, folks.

Happy eating!
 Laurel

~Laurel~

14 years ago Short URL

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18

Feb

Spiced Apples & a Happy Egg Sammie

 Happy Saturday afternoon!

Today included sleeping in and having a little brunch. Our take on the classic diner special…the egg sandwich.

retroroadmap.com
Blue Plate Special!

 On this quick sandwich, we cooked to eggs over hard, added salt, pepper and a little dried cilantro. We had some organic farm cheese (tastes like mild cheddar) on hand and I added some spinach leaves for a little green. Quick and easy!

Happy Egg Sammie
makes 2 sammies
4 eggs (with or without yolks)
Dash of salt, pepper, and cilantro/basil/rosemary (pick one!)
4 slices of wheat (or your fave whole grain) bread
4 small slices of cheese
handful of spinach leaves

1. Toast the bread. Preheat a non-stick skillet on medium-high heat.
2. While bread is toasting, crack the eggs in the skillet (I sprayed with Pam). Let cook until the eggs are not runny and solidify. Split eggs into 2 parts, one for each sammie. Flip over and let cook on the other side for a few minutes.
3. Assemble sammie with spinach, cheese, eggs and the top piece of toast. Enjoy!

 On the side, we needed a non-boring/healthy choice. So I cut up an apple into quarters and sprinkled:

  •  cinnamon on two pieces
  • ground ginger on one piece
  • and paprika on a piece

The verdict??

  • cinnamon–always good
  • ginger–different, but a nice flavor on the tart apples
  • paprika–okay, but smoked paprika would’ve been better; it’s like smoky with sweet (a la barbecue sauce) 

Hope your Saturday is bright and sunny…send some sunlight to Dallas, please. 🙂

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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