Archive for the 'health' Category

16
Jul
10

Electrolux #splits: Split from Tradition

Perfectly decadent summer treat

Many of you regular readers may have noticed the nifty badges to the right.  That’s right, Vampire Gran is  now a Foodbuzz Featured Publisher. Yay!  That said, I am joining with other Foodbuzz publishers in helping to raise money for OCRF, Ovarian Cancer Research Fund.  Foodbuzz has teamed with Electrolux and actress Kelly Ripa to raise money for OCRF.  For more information about this important cause, please go to Kelly Confidential

Foodbuzz has a little something they like to call Top 9 Takeover.  They ask all of us Featured Publishers to construct a post around a theme, then for one day only, all Top 9 posts reflect that theme.  Sounds pretty straight forward. 

How am I contributing to OCRF, you may wonder?  Well, here’s something pretty cool.  For every Banana Split posted by a Featured Publisher created by July 16th, Foodbuzz will contribute $50.00 to OCRF.  So, by tempting you all with my wicked goodness, I am helping ovarian cancer research.  My ovaries would probably thank me, if I had any! 

I opted for using zero fat sorbet instead of traditional ice cream

Katie and I have been eating so healthy these days that the thought of a traditional Banana Split kinda gave me nightmares.  Since I am a total newbie to Foodbuzz and I really, really wanted to participate in this challenge, I decided to make my entry a more healthy version of the soda fountain staple.   My banana split is a  Tropical Treat.  Tropical, Raspberry and Mango sorbets with layers of banana and a fresh pineapple, mango, peach salsa.  I topped it off with a not-so-healthy swirl of coconut whipped cream, toasted almonds and a beautiful Bing cherry! 

The only thing with fat in it, Coconut Whipped Cream. Oh, yeah!

 Here’s how I made the fruit salsa: 

Start with a sweet, fresh pineapple

I actually had the produce guy at Safeway cut a couple pineapples to try before I purchased one.  A lot of people don’t know that you can do this, ya know.  Trust me, I work in a grocery store.  They would rather have you try before you buy so they have a happy customer. 

Chop the pineapple up as fine or as chunky as you like

The produce man picked out a great mango for me. 

Perfectly sweet and juicy mango. Yum!

Remove the pit and peel and start chopping. 

Chop the same as the pineapple

I also bought a decent peach.  I really love summer fruit. 

summertime = peaches

Combine the fruit and chill

I added a little honey to make it a wee bit more saucy and a pinch sweeter.  

Slice a banana and whip some cream

After you whip and sweeten your heavy cream, fold in a couple handfulls of sweetened, shredded coconut.  I used a large pastry tip to pipe my cream on top of  my banana split, but you could also use a spoon. 

You will not miss the ice cream or sugary sauces, trust me

I put a few slices of banana in first because I want that last bite to contain banana.  Next I added a scoop of tropical sorbet.  Top with fruit salsa and a few more banana slices.  Scoop of raspberry sorbet, more salsa and banana.  Mango sorbet, salsa and banana.  Top with coconut whipped cream, toasted almond slices and a cherry on top.  Viola!  A banana split that won’t split your pants. 

I can't help it, I just want you to keep looking at it

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24
May
10

The healthy eating will continue

It happens everyday

I can’t believe it’s May.  It’s difficult to believe that May is almost over.  Portland weather is always entertaining.  One minute the sun is shining, then it turns dark as dusk and the sky opens up and torrential rain is upon us.  Then it turns to icy hail. All at once, it comes to a screeching halt and there is that ol’ sun again.  I love Portland. 

Our garden continues to thrive because of, and in spite of, this weather pattern.  And it saves us an awful lot on our water bill.  I have high hopes that our garden will not only save us money by growing in our yard and not having to make constant trips to the market, but will keep us eating happy and healthy meals. 

We’ve been going strong on this healthy eating path.  We started making healthier choices in December, while Katie was recovering from a surgery.  She threatened to start making her own meals because she needed vegetables.  Well, any of you that read this and know me, know that I wasn’t havin’ any of it.  The kitchen is “ours” but I’m pretty territorial when it comes to food and the production of it.  Plus, I couldn’t have her getting slim and healthy and leaving me struggling along, huffing and puffing and being chubby in her skinny shadow.  No effin’ way! 

So I jumped right on that healthy merry-go-round and I have no intention of falling off.  We are slimming down naturally, without effort, and it feels and tastes so delicious.  I’ve lost 8 pounds since January!  No Weight Watchers, no meetings, no starving.  Common sense and a culinary knack are what I have going for me.  And it’s working. 

So, enough of my rambling.  I want to show you something easy and tasty.  Oh, and it’s healthy, too.  Here’s a picture of a typical dinner at Chez Tolbert: 

It may look like a lot of food, but it is so low in fat and calories

Green salad (lettuce from our garden), wheat berries with cannellini beans and Field Roast Smoked Applewood Veggie Sausage, and Zucchini Ribbon “Pasta” topped with Savory Mushroom Sauce.  Yum. 

I always dug in my heels when it came to eating zucchini.  I never liked it.  At least rarely did I like it.  It’s a texture thing.  People always  over cook it, in my humble opinion.  I discovered it’s not bad when you use thin strips of it as a pasta alternative. 

so simple, so quick

The first time I tried this method, I used my electric slicer.  It’s like the ones the deli’s use, only a lot smaller.  But for the sake of the blog, I decided to use a vegetable peeler this time.  It worked great!  I figured not everyone has a home slicer, but a vegetable peeler, even non cooks have those. 

Really, anyone can make this

See how simple that is? 

Looks kinda like pappardelle, yeah?

I used 2 zucchini for this meal.  Rule of thumb: use 1 zucchini per person. 

So, that’s it.  No cooking.  Set the zucchini ribbons aside and make the sauce. 

Let the sauce making begin!

Thinly slice 1 leek, mince 1 shallot and 2 cloves of garlic.  Add a small amount of olive oil to a hot  pan and gently saute until softened. 

Mmmm...smells so good

Next, add some sliced mushrooms.  I used creminis, because we like ’em. 

Looking good

You can use whatever mushrooms you prefer.  A combination is always good. 

Once again, I wish computer screens had scratch and sniff!

Continue sauteing until the mushrooms soften.  Add seasonings to taste:  salt, pepper, dried oregano and dried basil. 

Oh, mamma, these are smelling so good right now

Once the mushrooms have softened and browned a bit, move everything to the sides of the pan, making a circular opening in the center of the pan.  Add a bit more olive oil, about 1/2 tablespoon and then sprinkle in some flour, a couple of tablespoons. 

Does anyone else see a cartoon bear face in there?

Cook the flour for a minute or two, till it starts to brown slightly. 

Stir and brown flour

  I like to add some hot sauce at this point.  It’s optional. 

Squirt in some hot sauce of choice - this is Sriracha Hot Chili Sauce

Now I add some vegetable stock.  You can use home-made or store-bought stock.  I make it every week, so I always have it on hand. 

Add some stock and you have sauce

Add stock about 1/2 cup at a time.  I like to use a ladle for this step. Just add and cook until the sauce reaches the desired consistency. 

This looks, smells and tastes just right

Place zucchini ribbons in a large serving bowl or platter.  Top with hot sauce.  Finely chop some fresh Italian Parsley and sprinkle on top, for a pretty presentation. 

Dinner is served

Then toss gently to combine.  The heat of the sauce with cause the “noodles” to soften, but not get mushy.  It’s fast and easy and best of all, tastes great. 

Damn, that's a healthy looking dinner!




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