Spring Forward with Fresh Eats!

Spring is upon us already in Western North Carolina. Despite a recent dip back into cool temperatures, the trees are budding, daffodils are blooming, and my baby boy is knee-deep in puddles at the park. 

I'm much more fond of the moderate seasons - Spring and Fall - and they both energize me. Fall pushes me to do all the #basic activities like apple picking, pumpkin carving (pumpkin everything, really), baking all the cinnamon-y things, and breaking out my infinity scarves and duck boots. However, Spring makes me want sweeping changes in my life. 

Saturday was a gorgeous, warm day and I took baby for a stroll downtown. As we walked, I daydreamed of all the Spring Cleaning - literal and metaphorical - that I want to do. Update the curb appeal of our house with plants, patio furniture and string lights; buy a whole new classy/cute mom wardrobe; schedule more (any?) dinner parties; commit to buying a bouquet of cut flowers every week...the list goes on and on, just like the bill. 

CSA = Community Supported Agriculture
You buy "stock" in a farm & get regular shares
 of produce throughout the growing season.
You support local farms & get the freshest produce,
often at much cheaper than supermarkets.
Area farming organizations, like ASAP,
can help you find a CSA in your area. 

Spring also changes the way I want to eat. Maybe Lenten scarcity (man, I miss deep-fried food!) is part of it; but I think the upcoming abundance of fresh produce makes me most eager to lighten things up. I want to eat brighter, more vibrant flavors, with less of an emphasis on warm, gooey comfort foods and more on flavors, textures, and ingredients that invigorate me. 

J has already jumped into this Spring eating, using Lent as an opportunity to do a Whole 30 (40+), which is already veggie-heavy, but is a smorgasbord of freshness in spring and summer. And we're signing up for our first CSA, too! 

To celebrate spring this weekend, we made one of my go-to warm weather recipes: a surf and turf salad. I know what you're thinking, "Salad. How original. Yippee for roughage." But really, this is a delicious, filling, and easy meal. And despite its fancy appearance - perfect to wow a crowd or a date - it's surprisingly affordable. 

I shared a link to this Food Network Magazine (FNM) recipe in 2016 when I was just beginning to cook with a newborn baby on my hip/screaming in my ear/precariously lolling his (giant) head around. The point of the post was sharing tips on how to manage the steep learning curve of parenthood: how on Earth do you cook healthy, quality meals AND keep the small humans alive? This salad was a lifesaver during that transition. 

The body of the salad rests on a bed of assorted greens. FNM recommends mixing baby spinach, watercress, torn frisee, and fresh chives. But you could use practically any greens you prefer (except iceberg because I refuse to consider that a real vegetable) and I swap in green onions, too. That quick swap to bagged spring mix and scallions saves several bucks and minutes. 

Next, you prepare a homemade vinaigrette. The mustard (we used whole grain/brown for Whole 30 compliance) make the dressing burst with bright flavor and pairs so beautifully with the meat. 

#TruthHurts

Now, before you snarl your nose, let me tell you to get over yourselves about the anchovies. Yes, they're bizarre little bony canned fish. And they are the butt of any pizza commentary (second only to you pineapple pizza people). But they impart SO MUCH unctuous, briny flavor. You should always have a can in your pantry to use in pastas, sauces, and dressings; just don't share your secret with your guests. 

Marinate the steak in half of the dressing for at least an hour; I find this recipe makes too much dressing for us, so I only make half. FNM calls for flank steak. Now let me be honest with you dear readers: I know diddly squat about cuts of beef. J, who just became a certified Kansas City Barbecue Society judge this weekend, knows a fair amount about pork cuts; but we're both fairly clueless about beef, especially steak. We pick out steaks by appearance and yes, price, at the deli counter. With that said, I think you can "upgrade" or simplify this recipe to fit any budget. Steaks go through a well-defined sale cycle at supermarkets (think: Valentine's Day and "grilling holidays" like 4th of July or Memorial Day) so keep an eye out for sales on fancy cuts (and freeze) or grab whatever you prefer. This week, we bought small steaks and they set us back about $4. They were thin, but not papery like breakfast steaks, so it was harder to get that medium temp because they cooked so quickly; but they brought plenty of flavor. 

Refer to this; I have a serious beef-cut-knowledge deficit. 

Then, parboil some small potatoes. We've used fingerlings, new potatoes, and red potatoes. Again, choose to fit your budget and your presentation. Fingerlings - or even mini colored potatoes - look a bit fancier, but they all have a very similar taste in this preparation. 

Finally, finish off with a quick grill session. I've found putting the shrimp and potatoes directly on the grill to be a total pain because they're just small enough to slip through the grate, so I highly recommend using foil packs (you won't get the pretty char), kabob-ing (which is time-consuming), or using a grilling basket. 

This makes for a delicious spread - tender steak, fresh shrimp, soft potatoes - it really is everything you'd hope for in a surf 'n' turf platter, plus vibrant greens and tangy dressing. Pair this with a slice of grilled crusty bread and a good beer or cider and you're set for Spring or Summer! 

And it's visually stunning. Spread out on a big platter or arranged in individual shallow bowls, it looks like an elevated dish, even though it only cost a few bucks and less than 30 minutes of cook time. This is what I would will serve at the Spring dinner parties I'm imagining planning. I also think it will have a place at our Easter table where I crave clean, Spring freshness fit for our Sunday best (plus peanut butter cake). 

Day (Whole) 30 or How I Learned to Make the Best Damn Potato Salad Ever

Well, he did it! Jordan finishes his Whole 30 today.

I never had any doubts he could do it. This man can be the most determined person ever. He's gone a full 30 days without sugar (save accidentally licking Ransom's dripping fruit popscicle), legumes, all grains, soy, and dairy. I, on the other hand, have enjoyed a steady diet of queso and mini M&Ms.

No, really, I've stayed on the wagon for the majority of our meals - maybe adding a condiment or slice of cheese; but my snack life has been a little (ok, a lot) more lax.

And even as a two-time Whole 30 drop out (aren't you proud, mama?), I have to say it is a pretty good plan. Strict, yes. Time consuming, hell yes. But the food is good and REAL and the results are obvious.

I want to share a few quick positive observations with you before I share what might be our new favorite recipe in the whole world (not just Whole 30, but all of recipe-dom).

• You don't have to go hungry. There's no counting - carbs, calories, fats, nothing. There aren't limits on how many times a week you can eat x. You're actually listening to your body and if your body feels hungry, you eat. Given, you need to eat something good, but you're not denying yourself food in general. This is a big deal for a "diet" - I don't do hangry well.

• You're not eating bizarro "health" food. We didn't eat a single piece of kale, a chia seed, or fake noodle made out of mushroom powder. Sure, you might lose weight from the cabbage soup diet or the one where you just drink water with lemon juice and cayenne pepper but who cares if you're skinny if you're a miserable jerk?

• You can make delicious meals that people wouldn't even realize were Whole 30 - like the recipe below. Meat + vegetables + fruit is really all you need. And when you fully utilize your spice cabinet and lovingly cook things, not just microwave them, you can make tasty food.

So, speaking of delicious meals, here's our Friday night feast. Yes, we've made it every Friday night; it's THAT good.

I found this potato salad recipe right as we were getting started and we made some minor modifications to make it Whole 30-approved, but also, more delicious. If you want to follow the original recipe, you can view it HERE.

We pair this with a juicy, medium grilled steak; which, if you do it right, needs nothing more than salt and pepper - no A1, no clarified butter, just perfectly seasoned beef. But it would be great with any protein and I think it would be perfect for a potluck or picnic. It's also great cold, assuming you'll ever have leftovers.

* Whole 30 mayo recipe HERE

It's been a hard month, no doubt (see: my breakdown on Day 5 HERE). But it's not been un-enjoyable and the results are easy to see. J's got more energy, he's looking all svelte, and we haven't had a single "where do you want to eat" fight!

I really would recommend Whole 30 to anyone seeking a change or even just a re-set on their digestion and metabolism, if for no reason than you'll actually enjoy the food you're eating and the way you feel.

For more information on Whole 30, consider buying the affordable cookbook and reading through the process and trying some of the recipes. You're supposed to do this 100% and take it on as a lifestyle change, but even just starting out with making healthier decisions and home cooked meals is a step in the right direction for anyone.

Wholesome - But Quick & Easy - Breakfast

First, thank you for humoring me and my very infrequently updated blog. Momming ain't easy and blogging while momming is near impossible; I appreciate your patience and long attention span. Don't give up on me!

Taste Test: Coca-Cola Life

We’re back from Memorial Day and bringing you another taste test of an American classic: Coca-Cola. This time, we’re comparing classic Coca-Cola to new-to-the-US Coca-Cola Life.

Coca-Cola Life was debuted in Argentina in 2013, followed closely by a release in Chile. It was designed cooperatively by their mad soda scientist labs. Life is a healthier version of Coke in several interesting ways.

Where traditional Coke in an eight-ounce glass bottle has a little over 93 calories, Life has only 60. This makes it a reduced-calorie soda, not a mythical diet drink with zero (less than 4 calories/12 oz.) calories.

The difference in calories also comes from the varied sweeteners used. The Coke of our childhood relies on high fructose corn syrup for its classic sweetness. Cult followers of Diet Coke and Coke Zero (I do love me some Zero) know and love it's aspartame flavoring. There’s also what J and I (incorrectly?) call Mexican Coke - which comes in taller glass bottles with Spanish labels - and is made purely from cane sugar.

Now we have to start splitting hairs and for lack of a better cliche, choosing the lesser of two evils. This is not unlike the low-fat, no-fat, high-fat diet stupidity we’ve all considered while in the butter aisle.  Unsalted butter is just made from cream, but it’s so fatty...I Can’t Believe It’s Not Butter spray has no calories or real ingredients...Which is worse for you?

Coca – Cola Classic

Made with high fructose corn syrup  

+ High calorie

= Highly processed, bad for you

Diet Coke/Coke Zero

Sweetened with aspartame

+ Low- or zero-calories

= Highly processed, but better for you than corn syrup

“Mexican Coke”

Sweetened with pure cane sugar

+ High calorie

= “Clean eating,” but still high calorie and should be consumed in moderation

Coke Life

Sweetened with cane sugar and stevia

     + Reduced calorie

     = “Clean eating” and moderate calorie

Theoretically, Coke Life should be the healthiest choice on the market. It’s lower calorie and made from natural ingredients. But, we all know that the bigger question is - Is it the most delicious choice?

Just like our other product review Taste Tests, this one will be based on what I call fundamental criteria. For a Coke, those criteria include: Color, Fizz, and Flavor; Flavor will be broken into the parts I call The Sweetness and The Burn.

The Color:

In the South, every caramel-colored carbonated drink is called coke. When we think of dark, rich sodas, Coke is what instantly comes to mind, even though RC and Pepsi have big bottling industries in the South. It’s such a striking image of almost black contents contrasted against that bright red logo. Iconic, really.  And in the bottle, Coke Life looks pretty similar to classic Coca-Cola. I will argue, however, that the glass bottle of dark liquid with a green swath across its mid-section looks a lot like another classic product that’s stood the test of time: Kikkoman (reduced sodium) soy sauce. (J, however, liked the styling, calling it “clean” and thought it really gives the impression of being a healthier choice).

But at first pour, I noticed a subtle difference in the colors. Life is lighter in color; it is closer to “caramel” than the tar-like look of Classic. While that may come from the healthier formula (maybe using less artificial dyes), it gives me another impression: watered down Coke. Coke straight from the perfected chalice of a curvy glass bottle is supposed to look its purest; but with this slightly lighter color, it looks like an over-carbonated soda fountain drink.

The Fizz:

Coke has wonderful carbonation and that dark coloring only helps you to see the bubbles bouncing around in every glass. Where Life might not have delivered on color, it brought the bubbles! This was an incredibly heady pour into our antique brandy snifters and the bubbles just kept on coming. To me, Coke is a youthful brand - it reminds you of the treat after school, ice cream floats in the summer, sharing a straw on your first date - and that kinetic energy of childhood is in those bubbles! Too often “green” alternatives can be stuffy and make us show our age (no kid ever independently questioned the GMO content of his nuggets); but Life’s fizz makes could keep young.

The Flavor:

To me, Classic Coke has two distinctive flavors - unbridled sweetness and a sharpness that almost burns as you swallow (and is only more pronounced the less ice you use). Both of these things sound terrible on paper, but on my tongue are perfect! And on both fronts, Life has toned it down a notch; which for J is a great success.

J likes clear-to-yellow soft drinks like Sprite or Mountain Dew and has never been fond of “Coke” (see that Southern colloquialism?). Tasting Life he was quite surprised and we were able to suss out why he hadn’t like Coke before. J has a sweet tooth, but with his sodas he wants balance of sweet and acidity; thus preferring citrus-based soft drinks instead of nothing-but-sugar drinks like Pepsi or Coke. But with dialed back and alternatively sourced sweetness, he was pretty satisfied.

But it was a little too subtle for me. I missed that tangy burn of Classic or “Mexican” Coke and I thought it was verging on Diet Coke flavoring. While many things convey sweetness, nothing tastes like sugar, like, well, SUGAR. Maybe I have a nuanced soda palate or maybe I’ve tried enough sugar substitutes to realize stevia isn’t my thing. It’s not gross or unpleasant, just not my drink of choice.

I guess I’m back to the what’s worse for you battle. And if I’m treating myself to a delicious drink, this wouldn’t be it, I’d choose Classic; If I’m making a calorie-driven choice, I’ll probably go “extreme” and get Coke Zero. The healthier middle-ground approach isn’t quite working for me.

So, we’re back to the obvious: Coca - Cola has something for everyone. Sweettoothed, waist-minded, clean eaters - everyone. If you feel guilty drinking high-calorie AND highly processed stuff, and are seeking a more natural approach, Coke Life could be the thing for you. And even if it’s not, I’m sure they can find something you’ll enjoy (hit up the Taste It! exhibit at World of Coca-Cola in Atlanta to be sure)!

The Case FOR Clean Eating

We did the Clean Eating challenge last summer (two weeks of nothing but "whole, " unprocessed foods), I read (and reviewed) Clean Eating magazine and heck, we even have a Clean Eats label on our blog; so the concept of clean eating isn't a new or crazy idea to me.

Google gives a great definition of the recent movement.

And that's a wonderful idea! To put thought into what you're putting into your mouth. Eating things from the ground and from nature, not from factories and research & development labs. In the two weeks we were exclusively clean eating, I didn't notice a major change in health - but we did lose weight, were satisfied with the food, and stayed full and energetic; but regardless of results I really appreciated the concept of maintaining (if not improving my body) by choosing better, more pure items to ingest.

But, I'll be honest, the ideology didn't mean a lot to me - I don't have major food allergies, so reading ingredient lists has never been a real priority for me; I thought I made wise-ish choices at the market; I felt at least somewhat educated about the technicalities of words like "organic" and "whole grain;" and I was under the impression that I was an educated consumer choosing "wholesome" brands that suit my lifestyle and food expectations.

That is, until this week. This week I was utterly taken off guard and completely disgusted by a discovery on a package label - while I was eating the contents of said package, of course.

I was eating a Muller FrutUp peach and passion fruit yogurt cup. These cups feature a layer of lowfat yogurt topped with a fruit mousse. They are beyond delicious. Seriously, I could eat one of these every day. Muller (a Quaker Oats Company product) makes a variety of yogurt products including those awesome "corner" Greek yogurt cups with fruit or nut "mix ins."

Maybe it was the umlauts in the name (European products have that shishi appeal), the fact that they're a Quaker product, the inflated price tag (usually $1+/cup, I got these at GO for $0.33/each!) or that they're fucking delicious (no really, they're good enough for the f-bomb), but I felt comfortable with this product. I felt safe. I felt like this was a quality cup o' yogurt that wasn't half bad for me.

I mean, look at their online marketing.

Sweet deal. But oh, did I mention the allergy notification on the label, buried between the nutrition facts and the active cultures statement?

"CONTAINS: MILK, TILAPIA (FISH)"

Surprise! You're halfway through a cup of yogurt, yo-apia, tila-gurt, hell, whatever you want to call it,..

So of course, being an outspoken internet troll wannabe, I immediately contacted Muller via facebook. And here's their response to my plea of "Please God tell me why there's fish in my yogurt."

Really, that's fascinating and I appreciate that they make a kosher product. But it took me by surprise and kinda upset me. I understand that gelatin (used to make mousse, here, and listed as "kosher gelatin" on the label) is a problematic ingredient with a lot of animal byproducts used and can be a tricky thing to avoid for vegetarians or kosher eaters, who I assume must monitor their labels very closely.

But I don't do that. I don't have any allergies or dietary restrictions and I try to make the best choices for my body and my family. And I realized that I've failed. I've been oblivious to the fine print, so blind that I've been unwittingly eating yogurt made of fish (I still have no idea which parts of the fish are used).

I politely responded to the company that I appreciated their honest answer, but I'm disappointed that the notice was so non-descript and casual, like fish dairy products are a normal thing. I also informed them that I wouldn't be buying this product anymore, despite loving it. They held a mirror up to my fridge and my bad choices were easy to see.

So the moral of this story is, you don't have to jump on a clean eating bandwagon or become the next kale-freak, but take the time to be mindful of what you're eating. If you want to eat something funky, go right ahead, but be aware of what you're putting into your body. With the amount of processing and experimenting going on in our agriculture and food production, you could be eating your allergens, dietary restricted items or something that's just downright weird.

Warm & Hearty Cottage Pie

FACT: Cold days literally require warm and hearty meals that fill you up, raise your temperature and stick to your ribs the rest of the evening.

FACT: Few things are as perfect on a bone-chilling day as meat and potatoes. 

Which makes cottage pie an excellent dish for the bitter winter months. 

Tuesday it hardly got above 30 degrees in our town, and while we aren't trapped in the mega Snowvember storm that's pounding Buffalo, New York; we were mildly distraught at the incredible change in temperature; which made a piping casserole of cottage pie all the more delicious and comforting. 

Cottage pie is a traditional food of the UK - a cousin to shepherd's pie which is made with lamb - with a meat and vegetable ragout traditionally topped with mashed potatoes and baked. It makes for a warm and filling meal, even without any other sides, that leaves you feeling satisfied and your diet balanced. 

My dad made cottage pie a few times when I was younger, and even piped the potatoes on top with pea eyes to look like ghosts once and I loved it. He's been making it more frequently - perhaps out of sheer ease, how inexpensive it is to prepare and how far a dish of it can go, and we've started experimenting with it, too. 

You can take cottage pie in so many directions by swapping out standard meats and veggies, trying new top layers or even funky presentations. I didn't know it at the time, but some of my favorite mini-chefs on MasterChef Junior were actually tasked with elevating shepherd's pie on this week's episode (you can stream the episode and this season on Hulu/HuluPlus). I've tinkered with it some, but I think I've hit my stride with a recipe adapted from Clean Eating magazine (this was one of their few successes I mentioned). 

The meat mixture is actually vegetable-heavy, using very inexpensive winter vegetables like parsnips and carrots and lean meats. I've used beef and ground chicken and they both turned out well. Lean beef still adds some extra fat that gives the dish more juiciness, but if you use ground poultry you can add more broth and simmer it down some. I love ground chicken as a substitute for red meat and even grind it myself with my KitchenAid, and find it far superior to ground turkey which can become unbearably dry. Simmering the meat and vegetables with tomato paste adds an acidity and a richness that pulls all of the flavors together beautifully. Fresh carrots can be assertive, parsnips tend to be perfumy and canned pinto beans are almost bland, but the tomato paste and rosemary bring together the best of each ingredient. 

To avoid carb-o-loading, I top my pie with pureed cauliflower. I've featured cauliflower several times in posts and I think despite being fairly unappealing raw, it is one of the most versatile and delicious vegetables -- and it's almost a dead-ringer for mashed potatoes (but drastically healthier)! When making cauliflower puree as a side dish, I merely steam it then puree with garlic, S&P, and a tablespoon of butter; but to make it more cohesive with the meat, more flavor is needed. The chicken broth adds an earthy, saltiness that can be lacking and the lemon zest brings a surprising pop to what otherwise might be a one-note topping. 

This recipe makes four gigantic servings and is hearty enough to feed a lumberjack but sneaks vegetables in in such a way that even the pickiest child would enjoy it!

I highly recommend checking your local forecast and making this for your next cold winter evening!

"Clean" Cottage Pie

Ingredients:

1 medium sized head of cauliflower, chopped into florets

1/4 c + (see note above about ground turkey) low-sodium chicken or vegetable broth

2 t olive oil

3/4 t lemon zest

salt & pepper

3/4-1 lb ground lean meat

1 parsnip, peeled and finely chopped

1 carrot, peeled and finely chopped

1/2 large red onion, finely chopped

3 cloves garlic, minced

15 oz. can unsalted pinto beans, rinsed and drained

1/4 c unsalted tomato paste

1/4 c finely chopped fresh parsely

1/2 t dried rosemary

paprika

Method:

Preaheat oven to 400 and spray 8x8" baking dish with non-stick cooking spray. Set aside. 

Fill a large saucepan with water and fit a steamer basket on top. When water is boiling, add cauliflower to steamer; cover and steam until cauliflower is tender, about 15 minutes. Using either an immersion blender and bowl or a blender (such as a Ninja) blend cauliflower with olive oil, broth and lemon zest. Add salt and pepper to taste. Blend to desired consistency (I like mine super smooth, but small lumps would be good, too). 

Spray a large skillet with non-stick spray and add the meat. Cook over medium high heat, breaking up the meat with a wooden spoon until cooked through. Transfer meat to a bowl. 

Using same pan, cook sautee parsnip, carrot, onion and garlic until very tender, about 10 minutes. Add meat (and drippings), tomato paste, beans and herbs. Sautee for 3 minutes. (Note: If using a more dry protein, you can add more broth, if needed. I like for it to be "wet" but not sopping; this way it won't dry out while baking.)

Spoon meat-veggie mix into the baking dish, spread in even layer. Top with cauliflower puree and spread evenly. Top with a sprinkle of paprika. 

Bake on top oven rack until hot throughout and cauliflower is lightly browned, about 30 minutes. (Note: you can even broil it the last 2-3 minutes to get some extra brown and a little crunch on top). 

Review: Clean Eating Magazine

You already know that reading and cooking are my two biggest hobbies, and the pairing of the two just gets me giddy. I've already shared some of my favorite books, subscriptions and blogs that are helpful resources for cooking (and eating). I'm always looking for new tasty texts to try; in fact, my Christmas list features two food books ("Twelve Recipes" and "Eat More Better"). So, you can imagine my excitement when my mother lent me three copies of the relatively new magazine, Clean Eating.

J and I immersed ourselves in the clean eating cult.. uh.. culture this summer, with a two-week challenge courtesy of Buzzfeed. And we continued to try different recipes sticking to the "clean ethos" that food is best (and best for you) when free of fillers, preservatives and chemicals - meaning fresh fruits and veggies, lean/varied proteins, whole (often gluten-free) grains, limited dairy and all-natural sugars. Our challenge had some bumps in the road; remember the fennel massacre? But overall, we enjoyed experimenting with new foods and bold spices, and we learned new techniques and recipes that we still use. 

All of which made this magazine find all the more intriguing. Yet, it fell short of expectations.

I cannot say that I entirely hate the magazine. I actually love that each issue contains a two-week calendar of meals (breakfast, snack, lunch and dinner) employing a large variety of proteins, fruits/veggies and allows for bread, milk and cheese (Buzzfeed's diet was much more strict). Being on a schedule is helpful for me at work and even helps calm some of my lunch-packing rage. The portions were ample and I wasn't hungry during the day.

The remainder of the magazine included several themed recipe sections with beautifully styled color photos. Everything looked really appealing at first glance and some of it was truly beneficial and delicious.

Just look at some of the tasty food we made from the calendar plan:

Orange tamari glazed chicken thighs with carrots & leeks

Seared salmon with quinoa and garlic sautéed spinach

I used ingredients I've never considered before, like barley and leeks; made interesting combinations like an avocado caprese sandwich; and discovered new favorite products like Pepperidge Farms' Ancient Grains bread. 

But despite the yummy food and great visual aesthetic of Clean Eating, I can't say I enjoy it and would never pay money for an issue. 

Let it be known that I have a BA in English (writing) and was a contibutor and editor to our college publication, am an avid reader and currently subscribe to three food/cooking magazines. You can call me an expert witness in this case of Cohesive Accuracy VS. Disjointed Errors. 

First, there is little direction in the content of the mag and literal directions for some recipes. Food Network and Taste of Home magazines have monthly features; charming narratives; anecdotes about family, fun or parties; and insight on products, techniques or resources. I pore over these issues and have to force myself to not read them cover-to-cover in one siting. But CE,  there might be pages 1-2 lines about, say the benefits of root vegetables, then a series of recipes - some of which don't even include the featured ingredients. Or there are quarter-page articles followed by large ads. Useful content seems limited here.

I don't feel welcome in the world of Clean Eating; I don't feel like anyone is making an effort to sell this lifestyle to me in a way that explains why this might be enjoyable, delicious or do-able. Instead of an inviting publication that excites me to try new things or shows me that I can relate to their chefs and writers. I feel like this is a scrapbook - a collection of quirky recipes (like red velvet cake made of beets) torn from various sources and devoid of context or heart; which doesn't mean they aren't good recipes, but what convinces you to try them?

And if you do try them, I hope you have some culinary skills, or at least the gift of foodie inference. For example, look at this meal plan "recipe" for pepper pork chop:

In a baking dish, pour 2 tbsp chicken broh over 3 oz. pork chop, sprinkle with 1/4 t black pepper; bake. 

 Bake?!

At what temperature?!

For how long?!

At what internal temperature is pork safe to eat?!

I set my oven for 350 and baked for around 10 minutes until they were at 145 internally (which is actually an updated temp standard). But I know people who would crank it to 450 and "bake" until all the broth was evaporated and you were left with nothing but "pepper saw dust."

And of course, the pre-planned grocery lists for ONE include a disclaimer to double ingredients when cooking for two etc. but some of the scheduled recipes are for FOUR servings, so when doubled, you buy $30 of pork tenderloin that you don't need! Taste of Home relies heavily on reader submissions, but they then take every recipe to their test kitchen to perfect it. They make it over and over until all components are properly cooked, the method is accessible to home cooks and the expense is reasonable. Costly mistakes to the reader are inexcuseable, especially if you're trying to inspire home chefs to prepare and eat more healthy meals or convince them that a healthy diet won't break the bank.

I'll happily share some of my successful clean recipes here; but for now, I'd recommend exploring someone else's copies or perusing their (free) website instead of purchasing a subscription. Save your $6 per issue and the $30-worth of pork. 

Clean Energy Snacks

We're still keeping up our clean eating but one of the biggest struggles is with finding good snacks. Dinners are easily cleaned and can make for lunch leftovers, breakfasts are incredibly easy to "clean up," but snacks are a weakness. The snacks we ate on our challenge were great but you still miss the "old" snacks like cookies and cakes; and the exciting thing about this recipe is that it has all the yumminess of a hearty cookie but with clean, fresh ingredients.

First, let me say I've struggled to name these - I adapted them from a recipe that referred to them as "balls," but when I told my dad that I ate a "clean energy ball" he said "Is that something from Candy Crush?" And let's be honest, I tutor part-time and any of my kids over the age of 7 would laugh uncontrollably if I told them I made some delicious balls; and c'mon you know you laughed at SNL's classic Baldwin Schweddy balls segment.

This snack is a no-bake recipe with fruit, nuts,  peanut butter and chocolate - all the good things that make for an easy, yet sinful, snack; so I've settled on calling them Granola Truffles. Sounds delicious, right? And they are.

The hardest part of the whole recipe was "harvesting" the fresh coconut from it's shell - that is way too much work for me. However, once I got the meat peeled away from the hair brown layer (wow, not helping the innuendo of the balls post), my Ninja blender did all the work; and it also took care of pulverizing the dates.

I can't say enough nice things about medjool dates (or my Ninja). If you enjoy sweets, dates are perfect to eat plain or slip into recipes that need a sugary boost. They are remarkably sweet, so in recipes where you mix them with more bland or savory flavors, the sugariness still comes through clearly. In this recipe, the dates are the only boldly sweet item and they tie all of the flavors together and brighten the peanut butter, which unlike "traditional" pb isn't full of corn syrup.

This recipe makes about two dozen, 70-calorie truffles which keep in the fridge for a long time without going stale or drying out. And unlike some sweet snacks, these aren't sticky or hard-to-eat. I grab two in my hand and run out the door and they don't make a mess, which is remarkable because I'm a disgusting eater. And even more remarkably, they're filling. With the oats, peanut butter and nuts, they're full of long-lasting protein, perfect for an afternoon pick-me-up or mid-morning munch.

 Granola Truffles

Ingredients:

3/4 c old fashioned oats
1/2 c natural peanut butter
1/4 c unsweetened shredded coconut, toasted
6 medjool dates, pitted
2 T raw, unsalted pistachios
2 T dark chocolate (or cacao nibs)
1 T chia seeds

Method:

In a food processor, pulse the dates until they are pulverized and form a ball.

Place dates and remaining ingredients in a medium-sized bowl and mix thoroughly with your hands.

Using a tablespoon, pack mixture level to spoon and turn out onto parchment paper.

Store in an airtight container in the fridge.

Itsy Bitsy Stuffed Peppers

Let me start by saying that I am awful at naming dishes, much to J's disgust. My mom makes a delicious tomato-Velveeta pasta dish that I've called "barf' since I was old enough to be so openly sassy; and for as long as I can remember, I've always called stuffed peppers "monkey brains." And that was totally normal in our house.

However, since the first time I pulled a vacuum-sealed bag out of the freezer and told J we were having "monkey brains," I haven't heard the end of it. Yeah, yeah, I know, it sounds awful and since it's visually quite similar, that makes it even more unsettling and disgusting. But, I won him over with the delicious bell peppers stuffed to the brim with a mixture of ground beef, rice, tomatoes, onions and spices. We even made our own last week using leftover golubtsi filling!

And after last week's recipe book re-do (more on that another time) we decided to try a recipe for itsy bitsy monkey brains.. er, um... stuffed baby bell peppers.

This recipe was pretty simple, although somewhat time consuming, and generally good for you. Unlike most stuffed pepper recipes, this one didn't call for any carb-y fillers like bread crumbs, rice or oats - it was clean eating at it's finest, just meat, vegetables, and spices with limited amount of cheese. We did use a pre-seasoned sausage (Johnsonville hot Italian links, casings removed), so that is more processed than if you went to a butcher shop and had sausage ground up for you. But we trust and enjoy this brand (and had it on hand) so we decided to use it. If you aren't using a pre-flavored sausage you will want to add more dried spices and fresh peppers (see note below) to get fully robust flavor.

I grabbed the first pack of sausage I found in our freezer and it turned out to be hot, which paired with the chipotle chile powder made for a very spicy bite. But it wasn't overly spicy and paired really well with a dollop of plain, non-fat Greek yogurt. The spiciness is well-rounded, not just a burn-your-mouth heat, but a smoky flavor that compliments the innate heat and sweetness of the peppers. The muenster melts beautifully and adds a buttery consistency and flavor to the heat. And the final squeeze of lime juice adds a tartness that cuts through the heat and brightens the flavor of the pepper. I loved that each component of this recipe - the filling and the blistered peppers - tasted great on their own and paired together. To make successful dishes, you have to use individual delicious components.

This recipe makes quite a portion - around 24 peppers - which we served for dinner with grilled corn and will use the leftovers in an eggy hash tomorrow morning. But I can see this making for the most beautiful cocktail appetizer. They are quickly eaten in two bites without utensils and would be a vibrant canape for any party! I will suggest that if you choose to serve them in that way, you should blot the pepper skins after their quick "fry" and drain the sausage after sauteing. The peppers are naturally juicy and with the added oils, they can be somewhat slippery and leave a bit of a trail of juice, which works if you're eating off of a plate but not so much on a cocktail napkin.

Also, like most stuffed pepper recipes, this has make-ahead and freezer-friendly potential. You can pre-blister and stuff the peppers up to 4 hours in advance and then bake off when you're ready. And you can also pre-stuff and then freeze them to bake later. This would be particularly economical since you only need 1/2 lb. of sausage, which usually comes in 1 lb. packages. If you're freezing to bake later, I'd suggest not blotting the grease, just to make sure they don't get overly dry. I'd put them in the fridge the night before you plan to serve them and bake until heated through. They won't be as pretty; the pepper skins will probably be a bit softer, but they will still taste delicious.

Enjoy!

Stuffed Baby Bell Peppers

Adapted from Food Network Magazine

Ingredients:

3 T extra-virgin olive oil

1 lb assorted baby bell peppers (approx. 24)

1 small onion, diced

3 cloves garlic, minced

1/2 t. ground cumin

1/2 t. ground oregano

1 t. chipotle chile powder

kosher salt

1/2 lb. hot ground sausage*

3 oz. muenster cheese, diced (about 3/4 c.)

lime wedges, for serving

*If using plain ground pork or plain pork sausage, add 1 poblano chile, seeded and diced; 1/2 t. ancho chile powder

Method:

Preheat oven to 425. 

Heat the olive oil in a large nonstick pan over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skin blisters and they begin to brown. About 8 minutes. Transfer to a plate. 

Add the onion, garlic cumin, oregano, chile powder(s), optional poblano and 1 t. salt to the skillet. Cook, stirring until the onions are softened. 

Increase heat to medium high and add sausage; breaking up with a wooden spoon and cooking until pork is no longer pink. Remove from heat and cool. After cooling briefly (or until room temp. -- depend on how much time you have), crumble sausage into fine pieces and stir in cheese. 

Make a slit in each pepper with a paring knife, cutting from stem to tip.Stuff 2-3 tsp. of meat mixture into each pepper. Place on a parchment-lined baking sheet. 

Bake until peppers are hot and cheese has melted, around 10 minutes. 

Season with salt and serve with lime wedges.

Easy & Delicious Overnight Oats

Breakfast and I are frenemies.

I love the idea of starting the day off with a beautiful meal that energizes me and keeps me going until lunchtime. On days when I don't eat breakfast, I'm dragging through the morning at work and usually overeat the rest of the day.

However, I don't like the idea of getting up earlier to cook or eating so early that I'm starving by 10:00 a.m.

The best breakfasts for me are ones that I can prep ahead of time, require little or no effort in the morning and are portable so that I can eat them at my desk on my own schedule.

For about a year-and-a-half, I was keeping Special K cereal and soy milk at work and eating a tiny bowl each morning; in the last few months, I was trying to make powder/almond milk meal replacement drinks. But what I've realized is that if my morning meal isn't something worthwhile, or homemade instead of out of a box or a can, I make it less of a priority and am more likely to not make time to eat, much less enjoy it.

So I've been thrilled by the breakfasts we started making with our clean eating detox. These meals were homemade but not difficult or time consuming. The dishes that required a.m. cooking were still quick, like omelets or fried egg hashes, but more times than not they were prepped and/or cooked ahead of time for great grab-and-go breakfasts. One of my favorites was the strawberry overnight oats and I've started experimenting with the recipe to include other flavor profiles and textures.

This week, I stumbled across a great recipe for cinnamon overnight oats with bananas, peanut butter, pecans and maple syrup - and it was stellar!

Overnight oats are made the night before (at least 8 hours) with a variety of oats and/or seeds with some liquid or dairy products - milk (dairy, almond or soy) or yogurt (we've only tried Greek) - and some seasonings and occasionally, mix ins like fruit or nuts. It looks like a watery mess when you make it, but the liquid is absorbed so fully and the oats plump up beautifully and the seeds soften, too. In the morning, your jar is filled with something that actually looks like traditional oatmeal, not the goop you left there last night.

You can eat the oats straight from the fridge, like a parfait, or you can microwave it for 30+ seconds to get it warm. I'll admit it feels very strange to eat oatmeal that isn't piping hot and warming you all the way through, but it's actually delicious, especially in the summer when it's hot all day and every day. This recipe was a great blend of both - the oats stay cold, but you heat up the toppings and swirl them into the oatmeal. And that requires hardly any effort - I packed all the components in separate containers and only had to stir them together when I got to work.

When I looked at the recipe I worried that it could be sickeningly sweet - with bananas, peanut butter AND maple syrup? I just knew I'd be choking down the diabetes-in-a-jar. However, the way you mix the ingredients, the oats are actually very simply flavored. They aren't sweet at all and the dominant flavor is the spiciness of the cinnamon. The toppings - which are portioned perfectly - add just the right amount of sweetness and nuttiness and a great mixture of textures (and temperatures). Swirling everything together makes for perfect bites with crunch, the mouthfeel of oats, creamy bananas and peanut butter and a sticky, silky maple syrup.

And one of the best, and most surprising, things about this breakfast is just how filling it is. The portion is almost too much, and having double proteins the fullness lasts for hours.

If you're looking for a way to simplify your mornings and improve your first meal of the day, give this a try; I'm confident you won't be disappointed.

Cinnamon Overnight Oats with Bananas, Peanut Butter, Pecans and Maple Syrup

Adapted from Radiant Rachels

Makes 1 serving

Ingredients:

1/4 c oats
1 T chia seeds
1/2 t cinnamon
3/4 c almond milk (I used unsweetened vanilla)
a splash of vanilla extract
1/2 ripe banana, sliced
1 T natural peanut butter
1 t maple syrup
2 T pecans, toasted

Method:

In a small bowl, combine oats, seeds, cinnamon, milk and vanilla. Stir until cinnamon is mixed in well.

Pour into a pint-sized mason jar or other airtight container and refrigerate overnight (for at least 8 hours).

Before serving, microwave banana slices and peanut butter in small microwave safe container for 30 seconds, or until p.butter is warm and almost runny. Pour over oats. Top with pecans and drizzle maple syrup over top.

Product Review: Shirataki Noodles

Still trying to clean eat, we are looking for healthier alternatives to our favorite foods. Part our clean eating detox focused on low-carb options; so we are trying to eat as few carbs as possible, and those we do eat, we try to make whole grain products. Which made last night the perfect time to try the shirataki noodles I've been eyeing in the grocery store for years.

I've mentioned before that I really enjoy Hungry Girl brand cookbooks and endorsed products, so I was excited to see that these are HG approved! HG gave me my favorite "diet" muffin recipe so I felt confident these could be a great find!

Traditional Japanese shirataki noodles are made from yams, but the commercial package we tried were made by House Foods, out of tofu. They are low carb, gluten free, "clean" (almost all natural ingredients), and only 10 calories/serving (2 servings/bag).

We thoroughly enjoy tofu in a variety of preparations so weren't particularly concerned about the idea of this faux pasta. Looking at them, however, we were nervous. They do look a little...unpleasant. The noodles come prepackaged in a clear baggie filled with water and what looks like pre-cooked Ramen. We weren't sure that half a bag would be filling, so while planning for dinner with a friend we bought each of us a bag (only $1.98/bag).

During our detox, we made a meal of homemade tomato sauce, turkey meatballs and instead of high carb pasta, steamed collard greens. The collards were weird, but edible, filling and fairly enjoyable. We thought this time, we'd swap our the green leafies for the experimental noodles.

It was weird.

The noodles are easy to cook; you only have to rinse, drain, microwave for 1 minute and pat dry. But they smell strangely like shrimp and they're really anemic-looking.

Yet, we trudged onward, although hesitantly, and filled our bowls with "noodles," sauce and meatballs (made with chicken this time). They have absolutely no flavor, and unfortunately, sauce doesn't stick to them at all. The hearty sauce slipped off of them like they'd were made of teflon. We made the spaghetti variety - they have several other types - and thought maybe that was part of the problem. If we used a wider noodle, it might hold sauce better. With some research on Pinterest, we found other folks had the same problem but found that thick alfredo sauces adhere pretty well. But, that kinda defeats the point -- eating 10 calorie noodles covered in 300 calorie gooey, cheesey sauce.

The texture kind of felt like really, really overcooked pasta. But the longer you cook pasta, the mushier it gets and sticks together - so that isn't quite right. This "pasta" still had a "bite" to it; not a crunch like you'd get with a potato chip but more like with a crisp sausage casing snapping on the first bite.

And then, I came up with the perfect analogy and texture analysis that officially ruined dinner.

Have you ever bitten someone really hard? And there's a softness to the skin and the flesh, but still a chewiness to it? Yeah. The noodles taste like how I'd imagine flesh to be. The words had scarecely escaped my lips and J was pushing his bowl away and proclaiming he was "done."

Our friend and I continued to pick at it a little, but over "Walking Dead" puns and bad jokes, we decided to cut our losses, pick out the meatballs and call it a day.

I might be willing to try these again with a different sauce, but I know it's a dish I'd be eating alone. J has no interest in these whatsoever, and may not trust Hungry Girl (or my harebrained ideas) ever again.