My Childhood Dessert Revisited!
This is not the old fashioned way of making lemon bars with powdered sugar and white flour. I stumbled across this recipe on this blog, and immediately had to whip up a batch on my day at home! These bars were a childhood memory for me and I have not had them in years. I was thrilled to see such a healthy version! As most of you know I am trying to eat especially well these days as I am expecting baby #2 in November. 
The only small change I made was to add a little shredded (unsweetened) coconut to the filling, as Aidan has been on a total coconut kick lately. He will eat it with a spoon out of a dish! We will be talking about the benefits of coconut (milk, oil, fruit, etc.) next week, so stay tuned!
I also love these bars because they are gluten free and dairy free for those with food allergies or sensitivities. We struggle with dairy in our home because Aidan cannot seem to tolerate it without messy side effects (need I say more, Mommies??). So, these are a win win dessert or snack all around.
I took a few different pictures of the crust and topping as they cooked separately.
The crust after it came out of the oven
The filling after it had thickened on the stove
And of course, the final product!
Yuuummm...
These are so delish. Am I the only one with these lemony childhood memories?? Has anyone else found a healthy, whole foods version of a favorite treat from years ago? I’d love to know….
Flying Solo
Brendon has been away this weekend so some quick, easy meals for Mommy and the Kiddo were in order.
Aidan has fallen in love with Boca Burger’s Original Chik’n Patties lately. For those of you who aren’t familiar with these, they are 100% meat free, soy based vegetarian patties. But I kid you not, serve these to anyone who doesn’t know that and they will mistake them for the real thing! I feel much better serving them to my little one than the typical chicken patty or nuggets. I just spray our skillet with a little olive oil (we use Bertoli), and let it cook for 2-3 minutes per side on medium heat. Yesterday, I served them with steamed frozen mixed veggies with Smart Balance buttery spread and parmesan whole wheat couscous – my recipe (will share below, don’t fret!).
Speaking of couscous, many of you may not know what it is, or have not introduced it as a regular staple in your family’s busy menu. Please do! You won’t regret it! According to Wikipedia, couscous originated in North Africa as far back as the 9th century. It is actually formed from semolina, which is the same type of wheat used to make pasta. Dry, couscous looks like tiny, little pebbles. It can be served as a side dish, and is commonly found under some sort of hearty stew. In our home, we use it as a nice variation from brown rice that cooks fast. I do make a special effort to purchase the whole wheat variety. This ensures we are getting more fiber, vitamins, and minerals from whole grains that are left intact rather than stripped and refined. All I do is heat the broth to boiling, add the couscous, and remove it from the heat! Covered, it will be ready to go in 10 minutes. What could be easier than that? Here is my tried and true recipe:
Quick Parmesan Couscous (Sooo yummy!!)
Ingredients
- 1 cup dry whole wheat couscous
- 2 cups chicken broth
- 1 Tbsp olive oil
- 1/4 cup parmesan cheese
- Parsley & fresh pepper
Directions:
- Heat broth to boiling in a medium saucepan.
- Stir in couscous, olive oil and Parmesan cheese.
- Let stand 10 minutes and fluff with a fork.
- Garnish with parsley and fresh pepper.
Tonight was leftover soup from Friday (2 days isn’t too bad, right?), plus my famous Kitchen Sink salad and fresh bread from my Oster bread maker (more on that beaut in a later post!). The mantra of the salad is that lettuce and a few other fresh easy to cut veggies are used as the base, and then it is topped with anything and everything!! Here is a picture of tonight’s salad:
After throwing bagged lettuce into a bowl, I chopped up a potato, sliced an onion and placed them in a skillet with some olive oil and salt to saute. While that was sizzling, I popped a bag of frozen steamer veggies (I love you guys!) in a parmesan basil sauce in the microwave. I also chopped up half of an apple that I had leftover. Weird, but trust me it tastes awesome! To the base salad, I added the sauteed potatoes and onions, steamer veggies, apple, and finally topped it all with a handful of crunchy almonds. Dressed with balsamic vinaigrette it was delish!
What was on your menus this weekend?? Any famous salad recipes or kid friendly shortcuts to share? Let me know!
Oh Snowy Day…
I often wondered what would happen if I ever got caught in a snow storm in the South. Well now I can say I have lived through one, and boy is it ever different than living in the Northeast! On Friday, I went to do my normal grocery shopping, and I did not finish until 2 hours later. Brendon and I joked that French Toast must be on the menu, as the “big” items to buy were milk, bread, and eggs. We made (healthy) French Toast anyway, not just because of the upcoming storm.
Today, Wednesday, is my first day back to work. But I do have to say that getting snowed in was a lot of fun. I like to look at it as a chance to get things done around the house (thanks for trekking out to Home Depot yesterday for me babe!), and also make time for some down home cooking! We made a great warm taco pasta salad on Saturday, turkey sausage breakfast sandwiches on Sunday, marinated roasted chicken and vegetables on Monday, and grilled fish with Mexican rice last night. Oh and of course, French Toast. Aidan will eat that for any meal of the day (and so will his grown up parents)….
Do you guys get excited about camping in doors during snow storms? Inspired to make some new and adventurous meals? Do share!
Jamie’s Fantastic French Toast (serves 2)
4 slices whole grain bread (100% wheat, oat or multigrain)
2 Omega 3 enriched eggs
1/4 cup vanilla soy milk
1 Tbsp orange juice concentrate
Cinnamon, stevia to taste
2 tsp olive oil
Lite maple syrup
Directions: Whisk all liquid ingredients except oil in a shallow bowl. Lay bread slices in mixture until saturated. Heat olive oil over medium heat in a nonstick skillet. Place bread in pan, and cook for 3-4 minutes per side or until golden brown. Top with a dash of lite maple syrup as needed – this recipe is wonderful on its own so you may not need much! (Remember, less is more when it comes to added sugar.)
Marinated Roasted Chicken and Broccoli (serves 2)
12 oz. boneless, skinless chicken breast
1 lb fresh broccoli cut into bite sized pieces
1/4 cup balsamic vinaigrette salad dressing
1/4 cup roasted and jarred eggplant or roasted red pepper puree
2-3 cloves (or more!) fresh garlic, minced
Directions: Slice chicken into 2″ x 3″ strips and combine with broccoli in a large gallon sized resealable bag. Add salad dressing, pureed eggplant or peppers, and garlic and shake to coat everything very well. Marinate in refrigerator for 30 minutes – 6 hours, the longer the better.
Preheat oven to 400 degrees. Place chicken and vegetables in a shallow baking dish. Bake for 30 minutes, turning once half way through cooking time, or until chicken and vegetables are golden brown and a meat thermometer inserted into chicken registers 165 degrees. Enjoy this scrumptous dish!!
It’s been a while!!
I can’t believe that the last time I edited this blog, I was in snowy Connecticut! So much has happened since then. Obviously it is no excuse to let the blog go this long without being updated, but to give you all an idea….
1) We are now living in Chattanooga, TN. A HUGE move South, away from family and friends, and to a completely new and different location and culture. My husband interviewed for a job here in February of last year, loved the area, took me here in April, I loved it too, and the decision was made!
2) My little angel Aidan is now almost 16 months old! He is growing up so fast and taking up just as much of my time – and it is a joy to say that! I am always curious to know what the newest word will be or what is latest stunt around the house will be!
3) I am now working part time at Memorial Hospital in Chattanooga. This position is in the Diabetes, Nutrition, and Weight Management Center, where I am seeing patients with various conditions (overweight, diabetes, heart disease, etc.) and also teaching classes. I love it! I also love the flexibility – I usually have 2 days per week where I can see personal clients or do presentations and lectures around the community.
4) In the fall, I taught 3 courses at UTC. It was a wonderful experience and I learned so much. I am looking forward to teaching again next fall.
5) We bought our first home!
In a nutshell, that is where life has taken us in the past year. We are finally feeling settled in our home and jobs. I am excited to begin seeing clients and taking on new ventures in the South! Please feel free to email me with updates on all that you are doing! I enjoy catching up…..
Celebrate Spring!
The first day of spring is fast approaching! It has been a long winter here in Connecticut, but I am happy to say that the sun has been shining often and the snow has finally started to melt. Now is the time to give up looking at nature through our frosty windows. As the temperature continues to rise, I suggest getting outside for a walk or hike to truly experience the magic of spring.
This time of year is wonderful for learning which fruits and vegetables are in season and exploring some new ways to eat them. In March, grapes, peaches and plums top the list for fruits. April and May bring us asparagus, mushrooms, carrots, cabbage and beans. If you have a green thumb, you are probably also planning what fruits and or vegetables you will be planting once the ground has thawed. Growing – and then eating – your own fresh produce is such a satisfying feeling! If you are a beginner gardener, just start with 1 or 2 types of vegetables, and see how rewarding it can be!
It is tradition for my family to try a new recipe each Easter. It is tempting to always fall back on the same old, tried and true dishes. But I look at holiday meals as a time to get feedback from those I know and trust will be honest! So, what have you got to lose?
What will you do to celebrate the spring? Why not try some of these fresh new recipes!
Chicken Stir Fry with Snow Peas and Plums
1lb. skinless chicken breast fillets, cut into thin strips
2 teaspoons finely chopped ginger
1 clove garlic, crushed
2 onions, thinly sliced
2 cups snow peas
2 plums, chopped into small pieces
1/4 cup plum sauce
2 tablespoons sweet chili sauce
1/3 cup chicken broth
1 tablespoon olive oil
Directions:
1. Coat a non-stick wok or skillet with cooking spray and add olive oil. Over medium high heat, cook the chicken 2 to 3 minutes or until browned. Set the cooked chicken aside.
3. Reheat the wok, add the ginger, garlic and the onion and stir-fry for 2 minutes or until soft. Add the snow peas and plums and stir-fry for about 3 minutes or until tender but still crisp.
4. Add the sauces and stock and bring to the boil.
5. Return the chicken to the pan and reheat. Toss well and serve, alone or over brown rice.
Crispy Asparagus, Parmesan and Mozzarella Salad
Ingredients:
½ lb. fresh asparagus spears
1/2 cup whole wheat flour
1 egg, lightly beaten
1/2 cup shredded Parmesan cheese
1/2 cup whole wheat breadcrumbs
4 roma tomatoes, quartered
4oz. fresh small mozzarella cheese balls
1 cup fresh basil leaves
2 tablespoons balsamic vinegar
pepper, to taste
Directions:
1. Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and Parmesan cheese, press lightly.
2. Place asparagus on a lined oven tray and bake at 200°C for 8 to 10 minutes or until parmesan cheese is golden and crisp.
3. Combine tomatoes, mozzarella cheese balls and basil and drizzle with vinegar. Arrange salad onto serving plates, top with crumbed asparagus and season to taste.
Nutty Rice with Mushrooms and Celery
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
1 cup brown basmati rice
1 tablespoon olive oil
1 teaspoon sesame oil
2 cups chicken broth
4 slices center cut bacon, cooked and crumbled
8 oz. white, shitake or portabella mushrooms, thinly sliced
1 cup celery, finely diced
1/2 cup almonds, toasted and roughly chopped
Directions:
1. In a large saucepan, heat the oils over medium heat. Add rice.
2. Stirring constantly, brown the rice in the oil for approximately 5 minutes or until golden in color.
3. Add the water and bring to a boil. Turn the heat to low, add mushrooms and celery combining well with rice.
4. Continue to cook over low heat for approximately 30 minutes, or until most all of the broth is absorbed.
6. Add bacon and toasted almonds and toss gently to combine. Enjoy!
Celebrate Summer!
We are in the peak of summer here in the northeast! It has been beautiful weather-wise, and the gardens are finally starting to produce. All that hard work finally begins to pay off! What better way to celebrate summer’s bounty than with cool, crisp vegetables and fruits, tasty grilled meat, fish, and poultry, and plenty of salads? Salads can get boring for many, as we tend to use the same ingredients and dressings. Below are some ideas to help you explore new combinations and flavors!
Summer is also a time for many to get outdoors and increase physical activity. My husband and I are trying to explore new hiking trails and parks in our area. Even when we are traveling to see friends or family, we try to find a new place to walk or jog. It makes exercise seem like a new adventure each time, especially when blessed with seeing a particular animal such as a deer, which we saw close up last week. Beautiful! Remember that I am here for any of you who are struggling, both in person and on-line at www.reallivingnutrition.com/jamiemcdermott.aspx. As always, I love hearing from you and will be waiting to know your thoughts on the recipes! Happy summer!
Gingered Quinoa & Chicken Salad
1 cup quinoa, uncooked
1 head butter or boston lettuce, chopped thinly
3 cups cooked chicken or turkey, cut into cubes
1 medium carrot, shredded
4 green onions, sliced
1 Tablespoon sesame seeds, toasted
Ginger dressing:
1/3 cup canola or olive oil
1/3 cup rice wine vinegar
1 Tablespoon Splenda
1 Tablespoon soy sauce
1/4 tsp red pepper flakes
1 heaping Tablespoon fresh ginger, grated
1/4 tsp salt
Shake all ingredients in a tightly covered container.
Prepare ginger dressing. Cook quinoa according to package directions. Pour ginger dressing over lettuce, chicken, carrot and onions in a large bowl. Toss with the prepared quinoa. Sprinkle with sesame seeds and enjoy at room temperature or refrigerated.
Yield: Makes 6 servings.
NUTRITION PER SERVING: 340 calories; 20g fat (2g saturated fat); 60 mg cholesterol; 270 mg sodium; 19g carbohyrate (4g fiber); 22g protein.