tofu protein shakes … a complete meal

January 12th, 2012

 

 big resolution, solid steps: healthy snacks that will not send you back to 2011

part one: real protein shakes

 I run an average of 50 miles per week. As a runner, I can tell you that I am offered numerous food products that are supposed to improve my running and my nutrition. These man-made packages of protein wonder come in the form of powders, liquids, gels, gums, and even jelly beans. However, I was raised with the notion that if you want something, you go to the source. Drinking a protein shake with a lengthy ingredient list replete with names and processes that I do not understand, let alone pronounce, does not interest me. However, it is possible to have a super-fast protein shake that is good for you and tastes great without resorting to the powders and formulas so this week’s simple pleasure is just that: real (tofu ) protein shakes. Read the rest of this entry »

roasted golden beets and watermelon radishes with blood orange segments

January 5th, 2012

roasted golden beets and watermelon radishes with blood orange segments

 roasted golden beets and watermelon radishes with blood orange segments

stats:

serves 4-6
(approx 69- 106 calories per serving)

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go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds

September 15th, 2011

honey and soy roasted eggplant with flaxseeds chef morgan

 go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds

September comes with a renewed energy in the air. Vacations are over and children go back to school. Getting back into a routine, we look at our quick-filling calendars and our lives with new vigor.  Often that vigor includes the desire to eat better foods, try new things, and develop healthier habits. I am often asked about ways to incorporate specific food items into home-cooked meals that are easy to make for the whole family. Flaxseeds are one of those ingredients and it is the desire to incorporate this healthy ingredient into our new Fall repertoire that is the inspiration for this week’s simple pleasure: honey and soy-roasted eggplant with flaxseeds. Read the rest of this entry »

green vegetable vichyssoise

July 7th, 2011

bathing suit ready: a vichyssoise to dive into

“Soup is good food.” Hot soup warms you in the winter and chilled soup refreshes you in the summer. I often devote entire classes to soup-making and the classes are always full. Vichyssoise is cold potato and leek soup thickened with heavy whipping cream and garnished with fresh chives. It is a classic. However, when the temperature is in the 90’s (Fahrenheit), starchy potatoes ladened with cream sounds neither light nor refreshing. So I updated this classic: I kept it cold but made it vegetarian and turned it green and this green vegetable vichyssoise, light in texture and calories, is this week’s simple pleasure.

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carrot velouté with quenelle of fresh chèvre

April 21st, 2011

carrot velouté with quenelle of fresh chèvre

stats:

yield: makes 8 cups

what you need:

soup
1 tablespoon unsalted butter
1/4 cup diced spring onions
1 pound young orange carrots, diced
3/4 cup fresh orange juice
1 cup carrot juice (reduced from 2 cups)
1/2 teaspoon ground cumin
1 teaspoon kosher salt (and as needed)
2 cups water (and as needed)

garnish
8 ounces goat cheese, room temperature
fresh chervil leaves (as needed)
fresh coriander flowers (as needed) Read the rest of this entry »

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