Low Point (Wonders)

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Well, I'm back from an unintended hiatus - a lot has happened over the past couple of months – and I’m happy to report that it’s all been positive! I’ve gotten to spend quality time with family and friends, survived the temptations of the holiday season and as of my one-year anniversary with Weight Watchers, I’ve more than doubled my original weight loss goal!

Like me, I am sure that many of you may have resolved to stay OR get healthy in 2013 (and are hopefully still ‘on the wagon’). So, I’m happy to make my return with a list of what I call Low Point Wonders – snacks that clock in at 2 PointsPlus® value or less. These are my everyday go-tos to satisfy cravings and get me over the mid-afternoon hump at work. Try them and let me know what you think; and I’d love to hear what your favorites are - so feel free to share in the comments below!

Banana Slices with 1 Milk or Dark Dove Promise (1 PointsPlus® Value)
Nuke chocolate in microwave for 1 minute, or until mostly melted and smooth. Dip banana slices in and enjoy a slimmed-down version of a carnival treat!

¾ Cup Red Pepper Slices OR Baby Carrots with 1 The Laughing Cow Blue Cheese Wedge
(1 PointsPlus® Value)
I also like to add some smoked chipotle Tabasco sauce for a wing-like kick.

¾ Cup Baby Carrots with 1 The Laughing Cow Queso Fresco and Chipotle Cheese Wedge
(1 PointsPlus® Value)
Salty and spicy – and a crunch to boot!

3 Clementines (0  PointsPlus® Value)
These are in season right now – get them while they’re at the height of their yumminess!

Angie’s Kettle Corn – Sweet & Salty (2 PointsPlus® Value)
Look for the .5 oz. snack bags at Target -  perfect portion size to satisfy an afternoon craving

1 Cup Apple Slices with 1 The Laughing Cow Cinnamon Cream Cheese Wedge
(1 PointsPlus® Value)
Spread cream cheese on the slices as you would peanut butter. The cheese and cinnamon combo with the apple tastes decadent without the guilt!

Happy Snacking!

The Butternut Squash Pizza Experiment.

A while back I discovered a fabulous pizza at a local restaurant. Featuring butternut squash, ricotta and sage on a thin but chewy crust, it was anything but typical Italian fare! I had the pleasure of sharing it with friends from out of town and my mom became an instant fan when we ordered in during one of her visits.

 

Then, the unthinkable happened – the restaurant closed! We were pretty sad that we would no longer be able to enjoy it on a whim and my mom kept talking about how she was craving the pizza upon visits to my apartment. And so it became my quest to find a recipe online…without much luck! A few dozen clicks later, I finally came across something similar on the Epicurean Mom blog, and adapted it from memory.

 

While the steps to creating the pizza are a little labor-intensive, this is an overall easy recipe that I recommend you try – especially since it’s in season and perfect to serve as an appetizer at any holiday gathering! 

 

 

 

Roasted Butternut Squash, Ricotta and Sage Pizza

 

Yields a 10-inch pizza, 6 servings (2 pieces each)

 

Recipe adapted from Epicurean Mom

 

Ingredients:

 

1 thin-crust pizza dough (you can make your own or use pre-made – I used Pillsbury brand)

 

1 small onion, peeled and sliced

 

13 fresh sage leaves, chopped plus a few whole leaves for garnish

 

1 small butternut squash, peeled and diced into 1-inch squares

 

3 cloves fresh garlic, minced

 

2 tablespoons olive oil

 

1 cup part-skim Ricotta cheese

 

Salt and pepper to taste

 

 

Preparation:

 

Preheat oven to 400 degrees. Lay diced butternut squash and garlic onto a baking sheet, drizzle with 1 tablespoon of the olive oil. Toss to coat. Bake for 30-35 minutes, or until tender. Let cool slightly, then scoop the squash pieces and garlic into a food processor. Pulse until smooth. Set aside.

 

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, until browned and starting to caramelize, about 10 minutes. Add most of the chopped sage leaves and stir constantly, cook until fragrant and starting to crisp, about 3 minutes. Turn off heat and set aside.

 

Pat out your pizza dough to form to a baking sheet or a 10-inch pizza pan sprayed with non-stick spray. Make sure the sides are slightly thicker to form a crust. Set aside until ready to assemble.

 

Turn oven up to 500 degrees.

 

Generously sprinkle dough with salt and pepper. Drizzle the dough with the second tablespoon of oil and spread the caramelized onion and sage mixture evenly. Top with alternating dollops of the squash puree and ricotta. 

 

Bake for 7-10 minutes, or until a golden brown. Let cool for 5 minutes before serving. Garnish with remaining fresh sage leaves and enjoy!

 

Nutrition Facts per Serving:

Calories: 302.4
Fat: 10g

Saturated Fat: 3.1g
Carbs: 44.9g
Fiber: 4.4g

Sodium: 526mg
Protein: 10.7g

PointsPlus® Value 8



Pumpkin Cheesecake.

For the past few Thanksgivings, I've contributed a delectable Pumpkin Cheesecake to the spread. Creamy, with just the hint of spice and pumpkin flavor, it's a surefire hit every year!

However, one slice of this lovely dessert clocks in at over 600 calories and 30 grams of fat! I just can't bring myself to serve up something so indulgent when I'm preaching healthy eating on a daily basis.

So, with a little 'googling' and review of recipes, I'll be bringing a lighter version to the table this year - Thank You to the Recipe Girl. And you're welcome. ;o)

Happy Thanksgiving!

A New(ish) Twist on the Good Ole Sweet Potato.

Every year, we have a potluck Thanksgiving celebration at work. It’s an ongoing tradition that started as a department idea and grew to be company-wide and we are welcome to bring a dish of our choice (or an item if you don’t cook).

Obviously, I would look for something different to bring, and when I was looking for recipes I stumbled across a very interesting take on the sweet potato. Given the ingredients (sweet and spicy, Indian and traditional American, components of holiday flavors), I knew I had to give it a try. Well, the rest is history and I’ve been delighting co-worker’s taste buds with the recipe ever since!

This year, I’ll be presenting everyone with the same dish, but in light of my healthy eating lifestyle, I’ve made a couple of changes to make it a better option for all to enjoy. So here you have it – the new and improved Roasted Sweet Potato Salad with Balsamic Chutney Dressing!

Try it and let me know how you like it – it will certainly add a lot of color and flavor to your Thanksgiving table!

Roasted Sweet Potato Salad with Balsamic Chutney Dressing

Adapted from an original Food Network Recipe

Prep Time: 15 min

Cook Time: 30 min

Makes 10 - 1 1/4 cup servings at a value of 5 PointsPlus® each

Ingredients

Salad:

• 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
• original, canola or olive oil nonstick cooking spray
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup raw almonds, chopped or sliced
• 1 cup dried cranberries, chopped
• 1 cup chopped scallions (green and white)
• 1 cup julienned roasted red pepper (packed in water), drained

Dressing:

• 1/4 cup Newman’s Own Light Balsamic Vinaigrette
• 1/4 cup jarred mango chutney (like Patak)
• 2 tablespoons dijon mustard
   

Directions:

Preheat oven to 425 degrees F.

On a baking sheet, combine the potatoes, rosemary, salt, pepper, cumin and ginger and spray with cooking spray to give the mixture a light coating. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat a small skillet over medium heat. Add the almonds and cook, stirring, until toasted. Transfer to a plate and season with salt and pepper. In a separate small bowl, combine the cranberries, scallions, and red pepper and set aside.

Prepare the dressing by whisking all ingredients until blended.

Assemble salad by gently tossing the roasted potatoes with the red pepper, cranberry and onion mixture. Add the dressing, toss to coat and garnish with the toasted almonds. Serve immediately and enjoy!

Pumpkin-Palooza.

I HEART Autumn!

First, I should apologize for being a bad blogger. Life just got in the way of writing, and, well, I should be scolded! Second, with my return comes a treat – a look into "all things" pumpkin in celebration of fall!

If you know me personally, you know that this time of year is synonymous with one word for me - PUMPKIN. I am pretty much a sucker for all things made with it and scented like it and wait for this time of year (like a little kid) to indulge in a big way.

But, unlike years past, I know that I can’t allow myself to down every muffin, bread or beverage infused with pumpkin, as many come with some very scary nutritional stats. So I’ve been on the hunt for new products, recipe makeovers and all things in between to satisfy my very big craving!

I can happily say that I’ve discovered that, yes, you can have your pumpkin and eat it too! I hope my personal Top 5 (in no particular order because I love them all!) recipes/products below inspire you to make healthy choices while enjoying the ‘tastes’ of fall!

1. Thomas’ Pumpkin Spice Bagel Thins

I read about these in an email I received from Hungry Girl and luckily found them at my local market. Word on the street is that they'll be around through November, so get 'em while you can! My current preparation is to toast the bagel and top with 1 wedge of Laughing Cow Cinnamon Cream Cheese spread. At 155 calories and a PointsPlus® value of 4, it's a super delicious breakfast option, or a great snack anytime of the day!







2. Edy’s Pumpkin Ice Cream

 

Talk about a delicious dessert option. If you're like me, pumpkin ice cream is a seasonal treat I look forward to all year round! Edy's has always released this flavor for fall, but it's only in more recent years that they have also released a lightened up version. Creamy, rich and made with just the right amount of spice, this ice cream tastes just like the kind you can get at your local parlor, but the nutritional facts are MUCH lower. Each 1/2 cup serving clocks in at a PointsPlus® value of 3, so you can indulge without the guilt!





3. Pumpkin Beverages

Everyone loves a Pumpkin Spice Latte from Starbucks, but the stats are pretty scary, even if you order the nonfat version. Dunkin' Donuts also offers a pumpkin-flavored coffee in-store this time of year, but it's made with sugar-laden syrup, adding many calories to your coffee, before cream (cue the debbie-downer wah-waaahhh)! However, fear not my friends - there is an alternative!

Dunkin' Donuts offers a ground coffee (for home use) in Pumpkin that's lower in calories. It's delicious when flavored with a caramel low fat or fat free creamer - and tastes very similar to the latte people love so much!

Also, International Delight and Coffee-Mate both offer seasonal Pumpkin Spice creamer this time of year. Again, you can add the flavor you want without the unnecessary calories and carbs!

4. Pantry Go-To: Pumpkin Pie Spice

Talk about a way to add flavor without consequence! Used primarily in baking, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. I've been sprinkling it on top of my hazelnut coffee and incorporating it into my oatmeal in the morning - and it adds just a touch of that spice that you find in traditional pumpkin pie. I also recommend mixing it into some reduced-fat or fat free cream cheese for a fun twist on cinnamon spread. Yum!


5. Pumpkin Pasta

(Adapted from an original Rachael Ray favorite, this recipe got a makeover that strips away a ton of fat and calories!). 

Whole wheat pasta, a creamy pumpkin sauce and fresh sage come together to make a fabulous and affordable fall recipe that's sure to please!

Serves 4 (1 heaping cup each) (PointsPlus® Value of 6)

Ingredients

8 oz. whole-wheat penne

1 teaspoon extra-virgin olive oil

1 large shallot, finely chopped

2 cloves garlic grated

1 cups vegetable stock

1/2 (15-ounce) can pumpkin puree

1/4 cup fat-free half and half

1/2 teaspoon hot sauce (I like smoky chipotle), to taste

1/4 teaspoon pumpkin pie spice

Salt and black pepper to taste

3 to 4 leaves fresh sage, thinly sliced plus more, for garnish

1/4 cup grated reduced fat parmesan- style topping

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in stock and combine with pumpkin, stir in cream then season sauce with hot sauce, pumpkin pie spice, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, serve and enjoy!

Bonus Find!

Looking for something to satisfy the craving for pumpkin muffins and breads? I HIGHLY recommend trying this Hungry Girl Recipe for Pumpkin Bread Muffins - the best of both worlds AND they are topped with icing. Hello Delicious-ness!

I hope that the info above helps you enjoy all the flavors of fall without the guilt! Now, tell me, what healthy recipes or finds are your go-to's during the season?

Protein Power Food - Quinoa.

For a pescatarian like myself, who eats vegetarian most of the time, it’s important for me to get in protein wherever I can. For that, Quinoa has been my go-to for years. It’s full of the stuff, and also contains a lot of fiber – both good for portion control as you don’t have to eat a lot to feel full!

My long-standing recipe is always a good option, but this week I decided that I wanted to add more of a Greek twist. So… ta-da, here’s the new and improved version – which is also lower in calories and fat – and includes an optional spicy yogurt topper. Also, since the dressing isn't mayo-based, this would be a GREAT dish to bring along to a Labor Day BBQ! 

Greek Quinoa Salad with Spicy Yogurt Topper 

Salad:

1 1/4 Cups quinoa, uncooked (follow directions on package to cook, then cool in fridge)
1/4 Cup Kalamata olives, sliced if desired
1/3 Cup fresh parsley, chopped
1 small red onion, diced
1 Cup grape tomatoes (cherry are fine too, just make sure to slice them in half)
1/2 Cup drained and chopped artichoke hearts
½ Cup Chopped cucumber
1/2 Cup crumbled fat free feta cheese

Dressing:

Juice and 1/2 zest from one lemon
3 TBSP olive oil
Salt and Pepper to taste

Spicy Yogurt Topper (optional):

3oz. Nonfat Plain Greek Yogurt
2 tsp Sriracha sauce
1 TBSP Red Wine Vinegar

Directions:

Prepare Quinoa according to package directions. To cool, place pot uncovered in fridge for a couple of hours. For a quick cool, place pot uncovered in freezer for 15-20 minutes. Transfer cooled quinoa to a large bowl and add in tomatoes, parsley, cucumber, olives, artichokes, onion and cheese. Toss to combine all ingredients and add salt and pepper to taste if preferred.

For the dressing, add all dressing ingredients in a small bowl and whisk until combined. Pour over salad and stir with a spatula to evenly disperse throughout salad.

For the optional topper, simply mix all of the ingredients together in a small bowl.  Store separately from salad and add about a tablespoon of the mixture on top each serving.

Recipe serves 6 – (about a heaping cup each), equaling a Weight Watchers PointsPlus® value of 6.

Have any Quinoa recipes you'd like to share? Feel free to leave some ideas in the comments. Here’s to healthy and yummy eating! 

Adventure of the Senses: Denver and Boulder, Colorado.

For those of you that know me, you know that my 9-5 involves event planning and marketing of the virtual variety. To date I have produced hundreds of webinars and 95% of those were done with the technological support of our preferred vendor and partner, ReadyTalk. Our relationship with them has strengthened with time, and we've met so many great people (and have eaten so many great meals) when they've come to visit us in Chicago.

So, when they graciously extended an invite to our online events team to come out for an open house at their new offices; and to meet face to face with some of their strategic/sales teams, we couldn't say no! Obviously this was a business trip, but it was mixed with a ton of fun, some amazing food experiences and a little adventure in the Flat Irons of Boulder.

But before I chronicle the past few days, I have to go back a few years to my first visit to Denver and Boulder. In the fall of 2009, I had the pleasure of stopping at ReadyTalk on a short 36-hour trip while en route to Santa Barbara for a wedding. This trip, too, was filled with great food and a dinner at Jax Fish House & Oyster Bar, which really put Boulder on the map as a little untapped foodie paradise. I wish I had documented it then, but I had the most amazing meal - a first course of the most decadent Butternut Squash Soup topped with Smoked Trout, followed by an entree of Fennel Pollen Dusted Sea Scallops (which were seared to perfection) served atop a Sunchoke Puree. I still remember it to this day, which I think speaks volumes since I've had a lot of great meals since!

Fast forward to this trip and the experience was no different - on Wednesday night we arrived and enjoyed coastal Mexican food at Lola (located in the adorable northwest neighborhood LoHi), where we had an amazing ceviche flight as an appetizer and I dug in to a bowl of Caldo de Mariscos, complete with saffron broth and bread to soak up the yumminess!

On Thursday, following our day of meetings, new office tour and a open house party, my colleague Anna and I went to dinner with some of the RT team at Linger (located in LoHi). This place was really cool, not only because of their tapas-style food and drink offerings, but because of the semi-creepy history behind it. Here's how Eater.com put it when it opened in June of 2011:

"The former site of Denver's historic Olinger Mortuary is now a new bar and restaurant called Linger. Rather than being skeeved out by the building's history, chef/owner Justin Cucci has embraced the concept, darkening the first letter of Olinger's prominent neon sign to name his place, and changing the word "mortuaries" to "eatuaries.'
The body of Buffalo Bill reportedly spent six months in the space in 1917. Fortunately the restaurant, which has a menu divided into different regions of the globe, avoided the temptation to give creepy names to the cocktails, or include buffalo wings on the menu."

Cool, huh? I thought so!

And despite the indulgence of the day and early evening, I really enjoyed the overall experience at Linger. They even customized some of the tapas to my pescatarian diet, which was nice since I was able to try a lot of the same items as everyone else. I would say a few of my favorites were the Masala Dosa, Roasted Beet Salad and the Seared Diver Scallops. After dinner we went up to the roof deck, which has an amazing view of downtown Denver and enjoyed one last cocktail (as if we needed more) before we called it a night.

Friday during the day was filled with some friendly competition with sales, detox yoga (we needed it!) and a hike at the picturesque Chautaqua Trail - of which I've included some photos for your enjoyment!

Notice a trend here? These were ordered at 3 different places throughout the trip, but were basically the same drink. Guess I have a thing for cucumber, lemon and gin!

Highlights from the trip - including a fierce game of giant Jenga, a hike and drinks, of course!

Friday night the Rocky Mountain culinary tour climaxed at dinner with a once-in-a-great-while foodie experience at Frasca Food and Wine (and it will get it's own post since it was THAT good!). Following dinner and full on decadence, we went to a hipster-ish spot called Bitter Bar for a last cocktail underneath the stars. It seemed like an apropo ending to a fabulous trip - I have to say a big THANK YOU to our friends and colleagues at ReadyTalk for showing us a great time. We can't wait to come back!  

Grapes Get Fancy Pants.

I have to give a shout-out to my friend and fellow (fabulous) blogger Dianna at The Kitchen Prep for inspiring me with this great little entertaining idea!

So yummy, easy to make and semi-WW friendly (as long as you don't eat all of them, which could be tempting once you taste them!) These would be perfect as a little bite for a wine-tasting, girl's night or a shower. Either way, plan to make a few batches as they are sure to be a hit!

Goat Cheese and Walnut Covered Grapes

Easy Dinner Idea.

I've added this simple salad as a staple to my weeknight dinner routine and thought I should share! It's also a great meal to make when the weather is steamy since you don't need an oven. 

Beet, Blue and Almond Salad

Recipe Yields 1 Serving  (WW PointsPlus® value 8)

4 Cups Organic Romaine/Spinach/Herb blend salad mix

1/4 Cup Sliced beets (fresh or canned will do), chopped

2 TBSP chopped Raw Almonds

2 TBSP Blue Cheese

2 TBSP Newman's Own Lite Honey Mustard Dressing

Salt and Pepper to taste

Place lettuce in a shallow bowl or plate and top with chopped beets, almonds and blue cheese. Drizzle with salad dressing and add salt and fresh cracked black pepper, if desired. 

On an entertaining note, I suggest omitting the lettuce blend. Place the beets, almonds and cheese in endive lettuce cups and drizzle with dressing and chopped parsley. Would make a great addition to a brunch menu or any buffet spread!

Bon Appétit!

Loving Fall.

It's finally fall here in Chicago and I am just eating up this weather. The crisp air, the dozens of festivals featuring apples, pumpkins and all sorts of squash - it really is my favorite time of year!

I have a big weekend of 'festing' in front of me and in anticipation, was inspired to break out some fall ingredients ;o)

• Pumpkin puree (a well-stocked and cherished item in my house - you should have seen me hoarding it when they announced that there was a pumpkin shortage last year!)


• A recently purchased butternut squash

A couple of Google searches and mouse clicks later, I had two recipes to work with and was ready to get cooking.

The first recipe I hunted down was for Butternut Squash Soup. I love a good squash soup, it's hearty without being too heavy and is sweet without being too sweet. This recipe I found (courtesy of Elli Krieger and Food Network) adds an Indian twist with curry powder. I also added some extra heat since I like things spicy. But, as with most recipes, you can adjust it to your liking as long as you pay attention to the basics.

Curried Butternut Squash Soup (Click to see the original recipe)

Ingredients
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
4-5 cups low-sodium vegetable broth
1 tablespoon plus 2 teaspoons curry powder
4 dashes smoked chipotle hot sauce
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder, hot sauce and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

I brought some of the leftover soup for lunch today and let me tell you, it only gets better with time!

For the next recipe, I have to admit that I'm not much of a baker, nor do I ever have all of the items needed for baked goods (outside of dry ingredients) in my house. But Mrs. Ina Garten inspired me with her maple scones, so I took stock of what I had, and with a few tweaks, ended up with a yummy pumpkin vegan version! Well, almost vegan - I didn't have enough 'faux' margarine so I used half Earth Balance and half I Can't Believe it's Not Butter.

Vegan Pumpkin Scones (recipe adapted from About.com)

Ingredients:
3/4 cup sugar
3 1/2 cups flour (I used 3 cups AP and 1/2 cup Brown Rice flour, but you can stick with AP for all of it or sub in Wheat if you prefer)
2 tsp baking powder
1/2 tsp baking soda
3 tsp ground ginger
1 tsp ground cinnamon
1/2 cup vegan margarine
2 cups (roughly one 15 oz. can) pureed pumpkin

Preparation:
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and ginger) and give them a whisk to incorporate. Cut in vegan margarine, adding a bit at a time until the margarine and dry items form pea-sized kernels within the mixture. Add pumpkin and combine well.

Turn dough out on a lightly floured surface, knead dough a few times and roll, pushing it into a large circle that's about 1.5 to 2 inches thick.

Then, cut the dough into even, triangular slices (should yield about 15 or so) and place scones on a non-stick or non-stick sprayed baking sheet.

For an extra garnish and sweetness, mix another TBSP of sugar and a tsp of cinnamon together in a small bowl and sprinkle on to scones before placing in the oven.

Bake at 425 degrees for 12-15 minutes. Be warned that these do turn out softer than the usual scone, but they are delicious treat and will fill your house with the aroma of pumpkin and spice - one of my favorite fragrances of all time!

Cheers to Fall!