Healthy Halloween dinner

It's November already!  I thought I'd share a quick post today before this post became too outdated.

My goal this Halloween was to make a high protein, low sugar, healthy dinner to fuel my kids before the onslaught of post trick-or-treating sugar.  I had help from a Pillsbury Halloween magazine I picked up a few years ago.  Fortunately, they included all of the nutritional information on the recipes.  So many of those magazines don't.

Twice baked mummies

These were baked potatoes, cut in half with their insides scraped out.  I filled the cavity with cooked turkey meatball that had simmered in pizza sauce, laid mozzarella "bandages" over the meatballs, popped them back into the oven for a minute or two so the cheese could melt slightly, and then added green olives for the eyes and pickle slices for feet.

Jack o' lantern smoothies

This was a smoothie made with nonfat greek yogurt, orange juice concentrate, mandarin oranges, nonfat milk, and banana.  I added orange food coloring to really make it orange.  The faces were made with melted chocolate chips and were spread inside the glass.  I then chilled the glasses to set the chocolate faces before filling.

"Garbage" dip

This was a dip made with nonfat greek yogurt, cream cheese and a whole bunch of veggies.  I served this with a plate full of raw veggies.  The kids loved the "hand" sticking out of the dip.

Fueling up before heading out.

How to open a pomegranate

It's pomegranate season!  I remember buying pomegranates as a kid at our local flea market near Fresno, CA.  I used to spend HOURS carefully peeling back all the membranes in the pomegranate to eat the seeds one by one.  As an adult, I still love pomegranates, but no longer have the time or the desire to spend hours eating one.  The problem is, those suckers are hard to open without making a mess and crushing all of those beautiful juicy seeds inside!  A few years ago, I happened upon this method of opening them.  I can go from pomegranate to a bowl full of seeds in less than 5 minutes.  Oh yeah!


1.  First, cut off the top and the bottom of the pomegranate using a very sharp knife.

2.  Next, cut a shallow slit down the side of the pomegranate.  You need only cut through the outside of the pomegranate.

3.  Fill a large bowl with water and place the pomegranate into the bowl.  While the pomegranate is under the water, wedge your fingers in the slit you made with your thumbs on the opposite side of the fruit and split the pomegranate in two.  Continue to split the fruit into about six pieces.

4.  Once the pomegranate is broken up into about six pieces, gently start to separate the seeds from the rind and the membrane.  I usually just rub the pomegranate pieces between my fingers and thumbs and the seeds come off easily.  Do this step gently, you don't want to crush the seeds.

5.  You will notice that the seeds sink to the bottom of the bowl while the rind and the membranes of the pomegranate float.  When you are finished deseeding the pomegranate, use a strainer to skim off all of the floating rind and membrane.  Empty your strainer, then pour the water and the seeds into it.  You now have a strainer full of pomegranate seeds you can do what you wish with.

I served my pomegranate seeds in a little bowl to accompany my lunch yesterday.  (Yes, I really do eat sardines on crackers).  I love scooping up the pomegranate seeds on a spoon.  Easy peasy!  You can do it too.  Once you get the technique of opening pomegranates down, you can spend the few precious weeks in fall while they are in season enjoying them.

Breakfast

The rain came back last night. I know we were extremely blessed to have 3 days of spring like temperatures in a row in the middle of winter, but it's still a little disappointing when winter decides it's not finished yet. My oldest is also home sick from school today (ear infection and cough), so that combined with the weather put me in the mood for some warming comfort food. Hence, the ugly picture of my bowl of oatmeal. The only problem with having smaller dishes, is when I make oatmeal it always overflows in the microwave! I also added 1/2 tsp. chia seeds just because.
A few frozen peaches + 1 c. buttermilk makes....
A tangy smoothie filled way up to the tippy top of the glass! (It's a special talent)
Since I'll be in today with a sick child and it's dreary outside, this breakfast will keep me going through closet clean-outs and floor washing. I know, it's fun, fun stuff. See ya at lunch!

Simple green salad with poached pears

I couldn't say I had ever poached a pear before this past Sunday. Boy, was I missing out! Poaching the pears was easy and delicious. They really classed up this simple salad of lettuce sprinkled with a little bit of blue cheese, but they would also be fabulous as a light dessert. This was definitely a guest impressing dish for very little work. Enjoy!

Simple green salad with poached pears by Joie de vivre

Ingredients:

2 cups of red wine
2 Tbls. lime juice
3/4 cup granulated sugar
1 stick of cinnamon
3 firm fleshed pears
Romaine lettuce
Blue cheese crumbles

Directions:

1. Place the wine, lime juice, sugar and cinnamon stick in a large saucepan and bring it to boil.
2. Halve your pears and remove the skin. Use a melon baller to scoop out the seeds and then run it along the inside middle to remove the core.
3. Once your liquid is boiling, place the pears into it. Turn down the heat until the liquid is just gently simmering. Simmer the pears for 4 minutes, then turn them over in the liquid and simmer for an additional 4 minutes.
4. Turn off the heat and leave the pears in the cooking liquid for 20 minutes.
5. Place a leaf or two of Romaine lettuce on each plate. Top with a poached pear and crumble some blue cheese on top. Voila!
6. To make it extra fancy, bring your poaching liquid back to a boil and boil for just a minute or two until it is a little syrupy. Drizzle a little of the syrup over the salad.

Poached Pears in a Cranberry-Brandy Sauce

I love lazy Sunday lunches (with lazy Sunday desserts!)  On a quest towards healthier living, I created this healthy dessert, and I do have to say, it was lovely!  It's made in the crock-pot so it's super simple to put it in and forget about it until you're ready to eat.

Poached Pears in Cranberry-Brandy Sauce by Joie de vivre

Ingredients:

 

Yeild:  8 servings

1 1/2 cups cranberries

8 pears, peeled, halved and cored

2/3 c. water

1/2 c. white sugar

1/2 c. brown sugar

1/4 c. brandy

zest and juice of 1 lime

Whipped cream, to serve

Directions:

1.  In the insert of a 6 qt. crock pot, combine the cranberries, pears, water, sugars, brandy and zest and juice of lime.  Stir gently to coat the pears.

2.  Cover the crock pot and cook on LOW for 4-6 hours until the berries have burst and the pears are tender.

3.  To serve, give each person two pear halves and some sauce.  Pass the whipped cream to top.

Healthy Ambrosia

Isn't this gorgeous?  I've been trying to create quick and healthy desserts for lazy Sunday lunches.  This one was so healthy that the leftovers doubled as a delicious breakfast the next morning!

Healthy Ambrosia by Joie de vivre

Yeilds at least 8 1/2 cup servings

Ingredients:

1 15 oz. can mandarin oranges, drained

1 15 oz. can red grapefruit sections, drained

1 pear, cored and chopped

1 apple, cored and chopped

1 red banana, peeled and chopped

2 Tbls. lemon juice

1/4 c. sweetened coconut

Directions:

1.  Add everything to a bowl and stir together.

2.  Serve in small dessert bowls to up the fanciness factor!

Red Bananas

I love finding new produce to try.  When my 3 year old and I were out doing our weekly grocery shopping, we happened across these red bananas, the likes of which I had never seen before.  They were the same price as the yellow bananas, and my three year old was willing, so I decided to give them a try.  They were creamy and sweet with a slightly pink fruit.  They are firm enough to pack in lunches also.  These were marketed by Dole.  Give them a try if you find them, they were worth it!

Here is Dole's link about red bananas.

Poached Dried Fruit Compote

I've been trying to add some healthier dessert options to our lazy Sunday lunches.  This recipe for poached fruit is simple, yummy and a healthy alternative to high sugar desserts.

Poached Dried Fruit Compote

Serves 6

Ingredients:  

8oz. of mixed dried fruit (I used a combination of dried apricots, prunes, dried cherries and raisins)

1 c. low sugar apple juice

2 tsp. grated lemon zest

1 cinnamon stick

4 whole cloves

4  whole allspice

Directions:

1.  Place the cloves and the allspice either in a tea ball, or in a muslin cloth bag.

2.  Place all of the ingredients and the spices in a medium saucepan.  Bring to a boil.

3.  Once boiling, turn down the heat to a simmer and cover the pot.  Simmer the fruit for 15-20 minutes until the fruit is tender.

4.  To serve, remove the cinnamon stick and spices and spoon the compote into small dessert bowls.  Serve warm with whipped cream, or chilled.