Month: February 2012

Apple and Cinnamon Brown Sugar Yogurt with Granola and Dried Cranberries

When I tell you I eat this all of the time, I mean ALL of the time.  Like 5 times a week.  Every time I eat it, my body thanks me.  It’s easy and delicious to buy packaged yogurt with added sweetened fruit.  I’ve found from tirelessly reading yogurt nutritional labels that for a real protein boost with low sugar, my best bet is Fage 0% plain yogurt.  Mixing plain yogurt in a blender with frozen fruit and honey for a smoothie is delicious at home, but for going to work, it’s not practical.  This recipe is an even better alternative as you get so much more flavor and texture: creamy and tangy yogurt, crunchy granola, sweet sugar, chewy and sour cranberries, and tart and crisp apples.  It’s loaded with protein and fiber–a true power breakfast.  I like to make a batch on Sundays for the week, each day’s worth packed into individual containers so they’re ready to grab in the morning. Apple and Cinnamon Brown Sugar Yogurt with Granola and Dried Cranberries Serves 1 …

Best Lentil Salad Ever

Lentils are the stuff of good health.  Packed with protein and fiber (and many helpful vitamins,) many consider lentils to be a super food.  I love how versatile they can be–and this recipe is a great example of that.  I stumbled on this on a blog called My New Roots.  The spice blend is truly unexpected and extraordinary, and it takes the humble lentil to a new level.  A small warning: between the spices and the red onion, this salad packs some heat, so cut back if you feel you need to.  Nick and I love it just the way it is.  You could easily add lots of goodies to it, including more small-chopped vegetables, crumbly cheese, fresh herbs, or nuts.  I’ve prepared it simply here, without any add-ons except for a few small lettuce and arugula leaves.  I didn’t include two of the spices only because I didn’t have them on hand.  The dressing is still delightful.  I like to keep a bowl of the lentils in the fridge to have on hand to …

Link Love: Paris vs. New York

If you haven’t stumbled on Paris versus New York, go there immediately.  Super clever illustrations of icons in Paris and New York range from cinema to food to culture and style.  Artist Vahram Muratyan has just come out with a new book featuring these wonderful illustrations.  You’re guaranteed to smile.

Spaghetti with Clams

We all have our simple food pleasures.  Spaghetti with Clams can be found on virtually any Italian menu in the country.  Variations on the dish can be subtle but make all the difference.  Every year at Nick’s cousin’s Christmas Eve party, Spaghetti with Clams is served as part of the delicious buffet for 50+ people.  Every year I devour it.  Second, third helpings.  I discovered that the recipe is a well-kept family secret, and one that I’m not yet privy to. (Gerome family–this is my official BEG.  I’m begging!)  So I tried my best to recreate here for you.  If the family does bless me with the exact recipe, I’ll be sure to share it here. Spaghetti with Clams Serves 6 Ingredients 1 pound dried spaghetti, I like Barilla Plus for added nutrients and fiber 1/4 cup extra-virgin olive oil 8 cloves garlic, finely chopped 2 pounds of littleneck clams, well rinsed of sand and grit 1 bottle of clam juice 1/2 cup fresh parsley, chopped, plus 1/4 cup chopped reserved 1/2 cup dry white …

Broccoli Crunch Salad with Apple, Walnut, and Dried Cranberries

I have been an admirer of 101 Cookbooks for years.  After reading a new post, I always walking away thinking “I should eat healthier.”  “I should eat more vegetarian.”  “Why don’t I make more recipes from this blog??”  I share Heidi’s passion for broccoli and was thrilled to stumble on this recipe.  I made a recent discovery of a product called PB2.  PB2 is essentially genius peanut butter.  The manufacturer presses peanuts under extreme pressure which releases the natural oils from the nuts.  They then bottle the pressed oil and sell it as well as the ground oil-free peanuts.  The ground peanuts are in powdered form in the jar when purchased.  You simply add a little water to the ground peanuts to make a paste–just like real peanut butter.  It’s truly delicious, and we’ve become addicted.  I decided to substitute PB2 for the peanut butter in the recipe here and was thrilled with the results.  I think you will be too. Broccoli Crunch Recipe courtesy of 101Cookbooks.com The success of this salad hinges on the …