November 24, 2024

Ambrosia Salad – Remix

April 21, 2014 by

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Our extended family gets together (as many as can make the trip, that is!) each year at my Dad and step-mom’s to celebrate Easter together. There are a few things that are constants: the egg hunt including the gold glitter egg with the $5 bill inside, the Polish kielbasa and Easter cheese “ citic “platter, and the array of side dishes to accompany the ham my Dad bakes. This year’s buffet lineup included: Kassia’s gluten-free mac and cheese, Betsy’s coleslaw, Kelly’s apple&spinach salad, Brigit’s layered salad, scalloped potatoes, my broccoli craisin salad, a pickle&olive plate, applesauce, gluten free brioche, croissants, and ambrosia salad. It looked colorful and was so very delicious…made with love!

So, when it fell to me to prepare the ambrosia salad, I decided to do a remix and make it in my p.o.v.—healthy but oh-so-yummy! Here’s how:

  • no canned fruit
  • no Cool-whip
  • no maraschino cherries

This recipe is full of fresh fruit.  Each time you prepare this dish, you could include a different combination of fruit ingredients!  This fruit salad doesn’t need much sugar added to the whipped cream component because of all the yummy sweetness of the fresh fruit.
Adjust the quantity of the ingredients based on the number of servings you are aiming for!  We had 30 hungry eaters (not including the babies) so I went BIG on the amounts.  Also, ‘some’ people don’t enjoy the shredded coconut component of this salad (crazy, right?)…so I’ve included it as an optional ingredient.  Enjoy!

Ingredients:2014-04-20 09.44.01
Whipped Cream:
1/2 quart heavy cream
2 teaspoons almond (or vanilla) extract
4 tablespoons powdered sugar

Fruit Salad:
1 pineapple
1 cantaloupe (or other melon)
1 pint blueberries
1 pint blackberries (or raspberries)
1 pound strawberries
3 or 4 apples (I used Granny Smith)
5 or 6 clementines
3-4 bananas
2 pounds grapes
2 cups mini marshmallows
1 cup broken pecan (or walnuts)
1 cup Greek yogurt, I used vanilla
whipped cream (recipe above)
1 cup + / – shredded coconut (optional)

Directions:

  • Once the cream is whipped and sweetened, fold in the yogurt, blending together very well. Keep in the refrigerator ‘til ready to use.
  • Prepare the fruit…wash and dry the berries and grapes; peel and core the pineapple; wash, core the apples; peel and section the tangerines; peel and scoop out the seeds in the melon.
  • Cut and chop the prepared fruit remembering to keep all pieces bite-size! I always use a melon baller for any melon; the rounded shapes are so much more fun and interesting!  Prep the bananas last, sprinkling w/a little lemon juice or pineapple juice, to prevent browning.
  • Place into a very large mixing bowl (or just use your largest stockpot).
  • Scatter the mini-marshmallows and the nuts across the top.
  • Pour the whipped cream mixture over top and fold together, gently but thoroughly. Done!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Pickled Red Beet Eggs

April 18, 2014 by

Pickled RB Eggs hand resize

I remember as a kid being very sad one Easter Sunday.  It was because, when I peeled one of the eggs I worked so hard to paint and dye and sticker-ize and bedazzle—all that work—the inside looked just like a plain, un-dyed egg!  (I hope my Mom told me that beauty is only skin deep.)  But later on in the day, I was delighted when my Mom took the big container of Pickled Red Beet Eggs out of the refrigerator! When you cut into one of these purple beauties – surprise! – the color went all the way through to the yolk!

This recipe is a great way to use up those hardboiled eggs.  I’ve found my kids like dyeing them way more than they like eating them, so I am usually guaranteed half a dozen eggs to use in this dish.  This is an old Pennsylvania Dutch recipe that came from my Mom and her mother, in Lancaster County, Pennsylvania.  You can adjust the ratio of vinegar to sugar, but I like how these are sweet-tart and firm.  Some people add very thinly sliced onions to the beet brine, and others add whole cloves.  I like them with just these 4 ingredients.

You’ll want to let these soak for at least 2 days.  I wouldn’t let them sit more than a week, but I really doubt they’ll last that long!  Make sure the eggs and beets are in a deep and narrow container so everything is submerged – if you go shallow and wide, your eggs won’t color evenly and you’ll have to rotate them at least 2 times a day.  So raid the kids’ Easter baskets and start pickling!

Pickled RB Eggs resize

Pickled Red Beet Eggs

Ingredients:

  • 6 eggs
  • 2 cans sliced beets (not pickled beets)
  • 1/3 cup sugar
  • 1/2 cup vinegar (you can use white or apple cider)

Directions:

  1. In a sauce pan, place eggs in one layer.  Fill pan, covering the eggs with an inch of water.  Cook on high until a boil is just reached, then immediately remove from heat and cover with a lid.  Set a timer for 13 minutes.  When the time is up, drain the eggs and fill the pan with ice and water.  Let cool.
  2. Peel the cooled eggs and put them in a deep container with a lid.  Dump the two cans of beets and their juice into the container, followed by the sugar and vinegar.  Swirl around to dissolve.  Store in the refrigerator for at least 2 days, making sure the eggs are submerged (or turning them if they are not.)  Cut eggs in half and serve with beets.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Tzatziki Wrap

April 11, 2014 by

Tzatziki Wrap resize

What a fun word to say:  Tzatziki!  With spring in full swing now, I am in love with using fresh herbs in as many ways possible.  This recipe for my Tzatziki Wrap uses a small handful of dill. Dill is a lovely thing to grow in a windowbox, if you can, or in your garden, because it goes with so many other flavors and cuisines.  If you have leftover dill after making the tzatziki, use it on fresh or smoked salmon.

Tzatziki is just a fancy way to say “yogurt dip.”   It is found in Greek and Mediterranean dishes, and goes well with all grilled meats—chicken, beef, lamb, salmon—as well as vegetarian dishes like falafel.  Blend this up in your food processor in five minutes, and enjoy for lunch or a light dinner tonight!

Tzatziki Wrap (Makes two wraps)

Ingredients:

  • 1/2 cup plain yogurt (Greek yogurt or regular.  Avoid nonfat as the texture is too runny)
  • 1 big handful dill sprigs, any tough parts trimmed away
  • juice of 1/2 lemon
  • salt and pepper
  • 1 teaspoon minced garlic
  • 1/2 large cucumber, peeled and seeded
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup baby spinach, or a few leaves of romaine lettuce
  • 1 cooked chicken breast
  • tortillas or pita bread for wrapping

Directions:

  1. Make the tzatziki:  In a food processor or blender, blend the yogurt, dill, lemon juice, salt, pepper, and garlic together.  Cut the half a cucumber in half again, and add one half to the blender and combine.  (You should now have one-quarter of a cucumber left.  Math!)  Refrigerate the tzatziki until ready to use.
  2. Slice the peppers and cucumber into very fine strips.  If you are using romaine lettuce, wash and dry the leaves and stack them on a cutting board.  Cut the leaves into fine strips.  Mix the peppers, cucumber, and lettuce in a large bowl and toss to combine.
  3. Very thinly slice the chicken breast.  Prepare your tortilla or pita bread for filling.  (I always warm up tortillas in the microwave, covered with a damp paper towel, so they’re pliable and won’t break.)  Fill tortilla with chicken breast slices, vegetables, and a big drizzle of tzatziki.  Roll up and eat, with more tzatziki if you like.

Cutting carbs, or do you have leftover wrap filling?  Toss with tzatziki and eat it like a salad!  It also goes great as a dip—try with carrots.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Healthy Crockpot Chicken Tortilla Soup

April 9, 2014 by

chicken tortilla soupIt is one the busiest times of the year for me. With two kids at baseball park almost every night of the week and balancing work and home life, once again, I could not survive without my Crockpot.

One of my new favorite recipes is this Healthy Crockpot Chicken Tortilla Soup.  It leaves you feeling full, yet it is  light and healthy, and a crowd pleaser at my home.  Check out these easy ingredients and directions.

Healthy Crockpot Chicken Tortilla Soup

Ingredients

1# boneless, skinless chicken breast
1 (15 ounce) can of sweet whole corn, drained
1 (15 ounce) can of diced tomatoes, drained
1 (15 ounce) can of pinto beans, drained
5 cups of chicken stock
1 medium onion, chopped
1 medium red pepper, chopped
2 cloves of garlic, chopped
½ teaspoon chili powder
2 teaspoon ground cumin
1+½ teaspoon kosher salt
1 teaspoon pepper

Directions

1. Place chicken breast in Crockpot
2. Pour all ingredients over chicken and stir together
3. Cook 4 hours on high or 7 hours on low
4. Prior to serving, remove chicken and shred with fork and knife; place back in Crockpot

Serves 8
Calories – 300
Fat – 3grams
Protein – 30grams
Fiber – 9grams

Tip:  To kick it up a little for the kids, I add a little shredded cheese with a healthy portion of crushed tortilla chips on top.  Add this to your menu this week and double it, if desired.  With this Healthy Crockpot Chicken Tortilla Soup, you can have two meals in one week for those busy late night evenings.

In Good Health,

Crystalball season

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Lemon – Mustard Roasted Baby Potatoes

March 31, 2014 by

2014-03-29 20.57.45Sometimes I find that I am preparing the same boring side dishes to serve with our meals.  How about you?  So I always have my eye open for little tweaks or twists on the ‘same old, same old’ standards…like roasted potatoes.  These were on my menu this week. So I planned on buying some red potatoes.  And then, when I was at the grocery store, I found some lovely baby red potatoes.  Oh, happy me!

2014-03-29 20.08.29

Take a look around in the produce aisle at the grocery store or at the Farmer’s market.  They come in either red or yellow (Yukon Gold) or (my favorites!) even purple varieties.  When you find them, buy ‘em!  You will not regret it!  They can be boiled, steamed, roasted, baked, grilled…I suppose you could even microwave them.

These Lemon-Mustard Potatoes will get some crispy edges and have a yummy coating baked right on!  We enjoyed them with baked tilapia filets and steamed fresh green beans.  This recipe makes approximately 4 servings…easily doubled!

2014-03-29 21.05.09

Lemon – Mustard Roasted Baby Potatoes

Ingredients:
3 tablespoons extra-virgin olive oil
Zest of 1 large lemon
Juice of that lemon (approximately 3 tablespoons)
2 tablespoons Dijon mustard
1 tablespoon fresh thyme (or dried, if that is all you have)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper (I used lemon pepper)

1 1/2 pounds baby red potatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  • Preheat oven to 375. Line a heavy baking sheet with foil. Set aside.

For the vinaigrette:

  • Zest and juice the lemon.
  • In a large bowl, whisk together the lemon juice, lemon zest, olive oil, mustard, thyme, salt, and pepper until smooth. Remove 2 tablespoons of the vinaigrette and set aside. (I used this extra bit to coat the fish filets.)

Prepare the potatoes:

  • Scrub the potatoes.
  • Cut in half any that are larger so that all of the potatoes are approximately the same size.
  • Place the prepared potatoes into the bowl along with the vinaigrette.
  • Stir to thoroughly coat them.
  • Pour out onto the lined baking sheet.
  • Bake for 15 minutes, then turn over.
  • Check the potatoes with a thin-bladed knife after 25 minutes. They are done when the knife easily slides right through the potato. They might take up to 45 minutes depending on their size. (If not quite done, continue roasting.)
  • When done, scoop into a serving bowl and sprinkle with a bit more salt and pepper. Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

 

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Sweet Pea Soup

March 28, 2014 by

Sweet Pea Soup resize

I call both of my girls “Sweet Pea.”  My Mom called me “Sweet Pea” too.   So when I was working on a recipe to use up the last of my buttermilk and stumbled on this tempting combination of peas and mint, I couldn’t help but give it a cute name:  Sweet Pea Soup!

Peas and mint are a natural springtime match-up.  This soup comes together in half an hour, and with another half hour to chill,  it will be ready to eat.  I used both frozen peas and pea pods (which are all over my Farmer’s Market, and probably yours, too.)  If you can’t find pea pods, just double the frozen peas and use a full pound.  The recipe calls for you to strain the blended soup, which gives it a more silky, smooth texture.  You can skip this step if you are in a hurry, or if you like a little thicker body to your soup.  Either way I think you’ll love it, and so will all the “Sweet Pea’s” in your life!

Sweet Pea Soup

Ingredients:

  • 1 cup pea pods, any kind
  • 1 onion (sweet Vidalia would be nice, but I just used a regular white onion), chopped
  • 3 tablespoons butter
  • 8 ounces frozen peas
  • 2 cups chicken stock
  • 1 cup buttermilk
  • 1 handful mint leaves (save a few pretty ones for garnish)
  • salt to taste

Directions:

  1. In a large pot, heat the pea pods and onion in the butter.  Cook over medium heat for ten minutes until the onion is getting soft.
  2. Add the frozen peas and chicken stock.  Cook on medium for ten minutes.
  3. Turn off the heat.  Pour in buttermilk and mint.  Blend with an immersion blender, or transfer to a large blender and blend in batches until smooth.  Taste and add salt to your liking.
  4. Strain the soup through a mesh sieve (or not, your choice.)  Cool in the refrigerator for half an hour.  Serve chilled, with additional mint leaves for garnish.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Find Time for Exercise with a Little Multi-Tasking

March 19, 2014 by

Step by stepWhen there are so many things to do or things we want to do, exercise may become last on the priority list.  However, have you ever considered there are things you can get done while exercising?  Before dropping your workout for the day, think about how you may  find time to exercise with a little multi-tasking.

  • Get Organized

For me, before I can get my home organized, my work and daily “to do” list done, I have to prepare what and how it needs to be done in my head. I cannot tell you how many times I have developed a new plan of doing things after thinking about it during a long walk. I get things done, in my head that would not have been done without exercise.

  • Time with a girlfriend

Do you have that girlfriend who sends a quick message, “We need to get together for girl time?”  Then life gets crazy and there is no time to sit and talk.  Oh, the things we get accomplished when I go for a run with my best friend.

We get to catch up on each other’s lives and I usually get help and encouragement with something I have needed, but had not taken the time to stop and ask.

  • Quiet Time

So often I hear women say they struggle to have daily quiet time with the Lord.  Let me give you a little secret.  Jesus does not just wear sandals, He wears tennis shoes.  I know this because He has joined me so many times for a run.  There have been times when I felt Him and heard from Him the most while praying during a walk right outside my front door.

How would you view your time of exercise if you looked at it as time with God and a way to honor Him?

  • Get Creative

Do you have a job that requires creativity or volunteer where someone is looking to you for inspiration? Taking a walk can be an opportunity to clear your head and get inspired with new ideas.  Perhaps you struggle with being productive as I do.  If that is the case, bring your phone or a small notepad and pen in a fanny pack and jot down those ideas on your walk.

These are all things that can be done while exercising.  Think of it as a bargain—two for the price of one.  You may be surprised to learn that you can find time for exercise with a little multi-tasking!

 In Good Health,

Crystal

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Healthy St. Paddy’s Day Shakes

March 17, 2014 by

Sorry…breaking into our little series on spring veggies ‘cause I just have to share these healthy but-oh-so-yummy! green minty “shakes” with you!  It is tradition to celebrate St. Paddy’s Day in our family…heritage and all, y’know!  (Your name can’t be coleen ann brigit mcelroy hayden…and not recognize your Irish background!)

So, I have to admit to indulging <in the past!> in a Shamrock Shake from a certain fast food place…uh-huh…you know!  But we are working on having a healthier eating lifestyle now…by God’s grace!…and so I took a little peek ‘n see about the nutrition facts (from the manufacturer) for that minty shake of my past.  Can you say “Holy Saint Paddy!”  530 calories, 86 grams of carbs (of which 73 were sugar carbs, mostly corn syrup), and 15 grams of fat in a 16 ounce cup!

healthyshamrockshake

I think you will find this healthy but-oh-so-yummy version equally satisfying and delicious. I would love to hear from you!

Ingredients:
1 scoop protein powder
2 cups almond milk
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1 packet of stevia sweetener
2 hefty tablespoons of vanilla greek yogurt
1 ripe avocado
2 handfuls of raw spinach
2 cut-up frozen bananas
4 or 5 ice cubes

Directions:

  • Start off with all the liquid ingredients, the protein powder and stevia; blend for 10-15 seconds.
  • Layer in the balance of the ingredients. Whirl away ‘til nicely blended!
  • This made more than enough for two big servings; the glasses pictured hold more than 14 ounces each.

** Certainly can be prepared in a standard blender, too. I would suggest doing it in two batches, however, using 1/2 of the ingredients at a time.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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A Quick Spring Workout

March 12, 2014 by

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Spring is right around the corner.  If there is a way I can get in some fresh air and exercise outside before it gets too hot, I can get pretty creative.  Not only that, but who wants to go to the gym once the time changes and it is daylight longer…not to mention all of the extra activities that start when spring comes?  When the weather is pretty and I’m short on time, I like to head out to my street and get in a little cardio and strength training for a quick spring work out that takes 30 minutes.

All you need is a good pair of tennis shoes, an exercise band with a place to support it, and a light set of weights, 3-5 pounds.

WORKOUT
Start off with light jog or fast walk for 5 minutes to warm up.

Complete the following workout 2-3x depending on your fitness level

  • 15 walking lunges down driveway    

If you are new to lunges, forget the walking lunges and stay in a stable position and lunge up and down to complete 15 on each side

**keep toes forward and knee over your heel at all times to avoid injury to your knee

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  • 15 Chest presses with exercise band

(With band wrapped around a stable object), face opposite direction, place handles under your arms on each side and press out at chest level

**keep elbows soft at all times and avoid locking them out

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  • 15 Back presses with exercise band 

Now turn around and walk back, extend arms on each side and pull back squeezing your elbows back together

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  • 15 squats
  • Run or walk 3-5 minutes
  • 15 bicep curls with band

While standing, place band under feet that are shoulder width apart and curl handles up to shoulders

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  • 12 shoulder raises with weights

With weights to your side and palms down, lift them up together  to shoulder level

** keep a slight bend in elbow and do not raise weights about shoulders

  • Repeat 15 walking lunges down driveway (or standing lunges) 
  • Run or walk 3-5 minutes

Consult with your doctor before beginning any new program.  Remember this is what works for me.   Modify exercises according to your location.   Be creative and you can have your own quick spring workout.

In Good Health,

Crystal

For more customized workouts for your needs and personal schedule, contact me at Crystal@yourfitnessdesigner.com to learn how you can get started.

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Roasted Beet Salad with Goat Cheese Medallions

March 3, 2014 by

2014-03-02 19.11.32

It is almost spring!!!  Yes, yes…I KNOW…it is still snowy (I have looked outside!).

In the produce department, we are starting to see the return of the spring vegetables!  So here we go!  For the next few weeks, we will do a mini-series featuring spring vegetables…last week we featured an Asparagus Pasta Bake.   Today’s recipe is a salad with roasted beets, and baby lettuces such as arugula and kale.  YUMMMMMY!  Enjoy!

Roasted Beet Salad with Warm Goat Cheese Medallions

2014-03-03 00.58.19

Ingredients:
1/4 cup balsamic vinegar (I used honey balsamic)
1 tablespoon honey
1/3 cup extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
3-4 medium beets, peeled and cut into bite-size pieces
2 cups fresh arugula
2 cups baby kale
1 head romaine, chopped (or your favorite lettuce blend)
1/2 cup sliced almonds or pignoli
8 ounce log of goat cheese
1 egg
1 tablespoon water
1/2 cup almond meal/flour
1/2 cup sliced almonds, finely chopped (by hand or with a food processor)

Directions:
Goat Cheese Medallions:

  • Place the goat cheese log into the freezer ‘til firm (10-15 minutes).
  • Remove from freezer and carefully slice with thin, sharp knife into 8 rounds.
  • Preheat oven to 350.
  • Whisk together the egg and water.
  • Spread the almond flour on a paper plate, and the chopped almonds onto a separate plate.  Coat each goat cheese round with almond flour.
  • Dip each round in the egg wash and then roll in the chopped almonds to coat.
  • Place the coated goat cheese rounds on a parchment-lined baking sheet.
  • Bake for 10 minutes. Turn them over and broil on the top rack of the oven for 2-3 minutes, until the almonds turn golden brown. (Watch carefully!) Remove from oven and set aside.

Beets:

  • Line a baking sheet with foil. Raise oven temp to 450.
  • Whisk the balsamic vinegar and honey together in a small bowl to blend.
  • Slowly whisk in the oil. Season the vinaigrette with plenty of salt and LOTS of pepper.
  • Toss the beets in a small bowl with the 2 T of evoo and just a drizzle of the vinaigrette; thoroughly coat.
  • Place the beets on the foil-lined baking sheet and roast ‘til the beets are slightly caramelized, stirring once or twice, for about 30 minutes. Set aside to cool.

Salad:

  • Toss the lettuces along with a small amount of the vinaigrette in a large bowl ‘til lightly coated.
  • Season the salad, to taste, with additional salt and pepper. Place the dressed salad onto a large serving plate.
  • Arrange the beets around the salad.
  • Sprinkle with the nuts and top with the warm goat cheese medallions.
  • Serve with the extra vinaigrette on the side.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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