Happy Guest Posting and Site Renovating!

It's the almost a new year, and I'm checking a few last minute resolutions off the ol' list. The first of which is to network and guest post on another fitblog. Well, I had the pleasure of posting on the amazing fitblogger about my 2010, click here to read about how I learned to listen to my heart and confront my experience with abuse. 

Secondly, Mind Over Booty is undergoing some construction. After much deliberation about how to make my site better, I settled on self-hosting through wordpress. Some of you, I know, have completed this process. I hope to finalize the move this weekend, which means if you visit Mind Over Booty by typing in www.mindoverbooty.com you'll want to type in www.mindoverbooty.blogspot.com. The domain name may be down periodically and I want to make sure you can still get your M.O.B. fix in the dawn of 2011.   

Cheers to a happy and healthy 2011!

xoxo

Miss M

The Club No One Wants To Join

I am officially a member of the bad knees club.

As a physically active person, I thought bad knees happened from too much running - you can tell how much I love running. But, in fact, as the orthopedic specialist shared with me, it is due to hips. Now I know how to shake my hips, and I even enjoy a good pigeon pose in yoga. Apparently, that is not enough. When the doc asked me to stand on one foot and squat, well, I nearly fell over due to the diagonal line that my kneecap drew in thin air (it's supposed to go straight up and down).

I was scolded for not seeking help sooner and told not to go training for any triathlons anytime soon. The triathlon mandate felt harsh, as it was a new years resolution. In any event, my resolutions will have to focus elsewhere - like practicing all the exercises I'll learn in physical therapy for the next two months! I hope to share my knee pain management program with you all, if only to share the understanding that knee supports may not be the answer to your pain.

Here's how I knew my knee pain was bad enough to see a doctor:

1. Difficulty Lunging
Every time I lunge, it feels like my knee is pulling in two different directions. I focused on alignment and watched myself in the mirror, and still could only manage a few per leg without pain. I relish in muscle soreness due to healthy exertion, and I assure you this was pain.

Photo Credit

2. Noisy kNees
Your knees should not click, creek, pop or make any other noises reserved for construction sites. I found that at the peak of my machine weight lifting, particularly in regards to leg presses, my right knee would make a popping noise. Ouch. Again, I checked alignment, focussed on pushing through the whole foot and not just the toes - a common mistake - and yet, still snap crackle pop.

3. Wallet Remedies
Since I'm a conscious penny pincher and using my insurance makes me nervous -  it's the first time in my adult life that I've had decent insurance - I sought out other possible solutions. I didn't sink too much money into alternative management of knee pain, but I bought a brace and inserts for my gym shoes. Let me tell ya', braces are not the answer for all knee pain. In fact, the brace increased pressure on one of my knees. However, the shoe inserts, I do recommend, especially for the bunion and high arch-stricken, which brings me to...

4. Feet
Pay attention to them. I have a history of arch soreness after prolonged periods of time on my feet. This too can lead to knee pain and damage. When the doc picked on my pointy boots I thought Oh no he di'int! I thought I knew about shoes, but it seems my thrill for a pretty shoe may be a contributing factor to my knee pain. Also, think you just have bony feet? Think again, strange bump near the big toe? Probably a bunion, it's fairly common among females who like shoes...

Bunion-stricken shoe lover

Food To Please A Crowd - Eggplant Rolls

When I think Christmas, I think Italian! There are a few explanation for my way of thought - one of which would be the festive colors of herbs and sauces that give way to the Christmas season. The other, might be that there are a number of vegetarian options within this type of cuisine. And, they don't all include noodles. These eggplant rolls filled up the table nicely, right next to prime rib at Grant Park's parent's house (say that 5 times fast), and even some of the selective eaters tried a bite or two. That's a win in my book. More about the epic Christmas meals to come with a special guest-chef later in the week!

On another note, Mind Over Booty will be featuring a new series of posts: Food To Please A Crowd. The series will highlight healthy vegetarian dishes that are filling and exciting, even for the meat eaters around your table. When entertaining, consider hitting all the important food categories - fats, carbohydrates and protein - your guests will stay fuller longer and not even miss their usual diet.

Ingredients:

2 eggplants, thinly sliced (1 cm)

Olive oil

Salt

Tomato Sauce:

1 jar organic marinara

Olive oil

½ red onion

4 cloves garlic, chopped

Fresh basil, chopped

½ tsp. red pepper flakes

Stuffing:

3 c. whole wheat couscous, rice, quinoa

1 tsp. oregano

¼ c. walnuts, chopped

3 green onions, chopped

2 cloves garlic

2 Tbs. capers

Salt

Pepper

2 eggs

1 c. crumbled feta cheese

Topping:

¼ c. crumbled feta cheese

Fresh basil

¼ c. chopped walnuts

Directions:

1.       Preheat oven to 350 degrees Fahrenheit

2.       Slice eggplant and lightly sprinkle olive oil and both sides, as well as salt.

3.       Bake in the oven for about 30 minutes, flipping halfway between. Be careful not to burn eggplant, but do thoroughly cook.

4.       Cook couscous (or other grain) according to package directions.

5.       In a medium sauce pan, work on tomato sauce by sautéing onions in olive oil over medium heat for 5 minutes.

6.       Add the rest of tomato sauce ingredients, except for the sauce and cook for another 3 minutes.

7.       Pour marinara into sauce pan. Stir, cover and simmer for 20 minutes. (More time simmering won’t hurt).

8.       Once couscous is cooked, mix in all other filling ingredients.

9.       Lay out each eggplant strip and fill with a heaping spoonful of stuffing.

10.   Roll eggplant away from you and place into a greased 9 X 13 dish.

11.   Once eggplant rolls are all made, pour sauce over top.

12.   Crumble topping over dish and bake for 30 minutes at 350.

**Inspired by Green Kitchen Stories, a lovely husband/wife traveling cooking team. 

What To Do About Extra 'Nog?

Recently my lovely friend Brigette and I talked about our un-healthy eating habits. We agreed that when we slip, we tend to slip big and like to get it over with in a single day. During the average month, this way of thinking can be detrimental to a healthy diet. However, during the holiday season, saving up all your food pennies for a single day make sense. In case you still have some (soy) egg nog laying around and are nearly over this seasonal delight. A satisfying and waist-line friendly pancake recipe shall be yours to create! These are fluffy and received high marks from Grant Park. You can customize syrup by whisking together maple syrup, egg nog and spoonful of yogurt.

Wishing all my booties a very happy holiday season.

xoxo
M

Ingredients:

1 c. whole wheat flour
2 tsp. aluminun-free baking powder
1 Tbs. sugar/syrup
1 vegan egg or 2 egg whites
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 c. (soy egg nog)

Directions:

1. Combine all ingredients in a bowl with a whisk. Batter should be thick.

2. Heat pan over medium heat.

3. Using a 1/4 cup, drop batter. Cook on first side until bubbles pop.

4. Cook on second side for a minute or two.

5. Serve with customizable syrup. For one idea check here.

When 2 Cuisines Become 1 - Mexican Lasagna

Don't judge too harshly - my artistry is suffering at the hands of my illness. Yes, it is true, I am under the weather with a serious cold. I'm hoping it's just a cold. Fingers crossed.

The running nose leads me to making crazy things in my kitchen, like Mexican Lasagna! Taking two of my favorite cuisines and making them one, like the Spice Girls sung about. I know that's what you thought when you read the title of this post. Any intelligent comments have gone by the wayside for the day, I hope you all are feeling healthy as we slide into the holiday weekend. And if you're feeling a little torn between two favorites - maybe make them one?

Ingredients:

1 c. non-dairy OR skim milk

3/4 c. reduced fat Mexican cheese blend

1 Tbs. whole wheat flour

1 can black beans, rinsed

1 jar salsa (make sure you recognize all the ingredients)

½ Tbs. olive oil

1 sm. green pepper

1 med. onion

1 organic celery stalk

3 tomatoes, chopped

½ tsp. cumin

1 tsp. chili powder

Dash of salt

12 – 6 inch corn tortillas (ingredients should be corn, water, lime)

Directions:

1.       Preheat oven to 350 degrees Fahrenheit.

2.       Chop veggies, sauté onion in olive oil for about 3 minutes.

3.       Add green pepper and celery to pan along with spices. Saute for a few more minutes.

4.       Pour drained and rinsed black beans and chopped tomatoes into pan. Stir allow to cook through on low/med heat.

5.       In a separate small saucepan, heat milk on med.

6.       Once sides bubble, stir milk and take about ¼ to pour into a separate small bowl.

7.       In the small bowl mix whole wheat flour until most of the lumps are removed.

8.       Pour milky flour back into sauce pan. Allow to simmer and stir.

9.       Measure ½ c. of cheese and stir into saucepan. Turn heat off once melted.

There may or may not be flour stuck on that fork - pls ignore!

10.   In a 9 x 13 pyrex, pour a thin layer of salsa.

11.   Place 4 tortillas on the bottom.

12.   Spread half of veggie mixture over top.

13.   Spread half of cheesy mixture over the veggies.

14.   Spread a small layer of salsa.

15.   Repeat steps 10-13.

16.   Put another layer of tortillas on top and cover with a little salsa and remaining cheese.

17.   Cover dish with foil and bake 20 minutes.

18.   Remove foil and back an additional 15 minutes.

19.   Take mexi lasagna out of oven and let rest for a few minutes before serving.

Indulge: Peppermint Cookies n' Cream Cupcakes

Let me just start by saying. This is not the healthiest recipe. However, it is better than purchasing cupcakes from a grocery store, or even some bake shops that uses shortening and fillers. If you are going to indulge in a holiday treat, these peppermint cookies n' cream cupcakes are certainly worthy. And, they happen to make great cake truffles...if for some reason your first batch doesn't come out right. 

Ordinarily I don't bake or cook with white flours. That said, the cake flour in this recipe truly improves the light-as-air feel to the cupcake, which I find essential to a good cookies n' cream flavor. Cream cheese frosting happens to be my favorite, as I somehow justify that low fat cream cheese is much healthier than butter - which it is in moderated quantities. So, folks, moderate yourself when making this frosting. You won't want to, but your belly will thank you later. 

Ingredients:

Cupcakes:

24 Oreos

3 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 1/2 c. sugar
3 large egg whites (or egg substitute)
1 ½ tsp. peppermint extract
1 cup non-dairy milk (such as unsweetened almond milk)
10 Oreos roughly chopped in large chunks

Peppermint Frosting:
8 oz. low fat cream cheese, at room temperature
4 tbsp. unsalted butter, at room temperature
1 tsp. peppermint extract

¼ tsp. vanilla extract
2 1/2 cups confectioners’ sugar

For decoration:
Oreo cookie halves
crushed candy canes

 

Directions:

1.       Preheat oven to 350 degrees Fahrenheit.

2.       Place cupcake foils into cupcake pan and 1 Oreo into the bottom of each.

3.       Mix cake flour, baking powder and salt in a small bowl. Set aside.

4.       Cream butter and sugar in a large bowl, whipping about 2-3 minutes.

5.       Add one egg white at a time to large bowl. Whipping for 30 seconds after each addition.

6.       Measure peppermint extract and combine in large bowl.

7.       Gradually add flour mixture and milk to large bowl until all ingredients are combined. Batter should resemble a pancake batter in thickness.

8.       With a spatula, stir in Oreo pieces gently.

9.       Add about ¼ c. of batter to each cupcake foil and place in oven.

10.   Bake for 20 minutes, rotating the pan halfway through.

11.   Remove from oven and allow to cool completely before frosting and decorating.

Further Cookies N' Cream inspiration can be found here.

The Accidental Cake Truffles

What started as a first attempt at peppermint cookies n' cream cupcakes... 

became a sinful chocolaty cake truffle.

Kitchen mishaps bring this boy to the yard kitchen.

In my pursuit of the perfect holiday cupcake for an annual holiday party, I found a first batch rather dry. In fact, I was straight up displeased with them. I nearly threw them out, and then I remembered bakerella's cake balls! How almost inappropriately sounding that name is, I was drawn to give them a try. If not during the holiday season, when would my kitchen be stocked with an abundance of chocolate - the non-dark, healthy-sometime-variety. So I got to work...

I crumbled cupcakes.

Added 1 cup of reduced fat cream cheese and 1 cup of powdered sugar, plus a dash of half n' half.

Then mixed with my handy hands and rolled into balls.

Once formed, melt chocolate-of-choice and roll each ball to coat.

Set on parchment paper and decorate with coconut, sprinkles, glitter - go crazy.

Let sit in a cool place for an hour or pop in fridge to set.

No one will know that the first batch of peppermint cookies n' cream cupcakes was nearly inedible.

...Unless you confess it on your blog.

Host Gift Part 2: Coconut Gingerbread Biscotti

Magic happened in my dirty-sink-filled kitchen last night. I have a pet peeve that I must confess, I hate having things in my kitchen that I'm not using. Sure, I can stock up on canned items or dried grains, but baking items, chocolate, extract, food dye - I gotta use! A month ago, my obsession with unsweetened coconut drove me to buying a whole bag-full at W-overpriced Foods. Since then, I've snuck coconut into just about anything sweet - HELLO! However, putting coconut and a little coconut extract in biscotti was genius! It sweetened the spicy ginger zing and gave the texture a little more crumbly crunch. Note: if you love a little crunch, or something to dip in your coffee, these biscotti are for you. They are so good that Grant Park posted on Facebook before I had the chance to share the recipe. 

In a few words - seasonal, crunchy, delish - coconut gingerbread biscotti.

Ingredients:

1 c. whole wheat flour

1 c. all purpose flour

1/3 c. organic sugar (raw sugar gives the biscotti a grainy sweetness and caramelizes the outside)

1/4 c. maple syrup

¼ c. unsweetened flaked coconut

1 ½ Tbs. molasses

2 1/2 tsp. heaping ground ginger

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. ground cloves

½ tsp. vanilla extract

¼ tsp. coconut extract

¾ tsp. baking soda

1 ½ Tbs. egg replacer (Ener-G, ground flax, or cage free egg)

6 Tbs. water (omit if using a real egg)

1-4 Tbs. additional water

Directions:

1. Heat oven to 350 degrees F and grease cookie sheet.

2. Mix egg replacer and water, set aside.

3. In a medium bowl combine flour, sugar, coconut, spices and baking soda. Gently mix.

4. Add maple syrup, molasses, extracts and egg (replacer). It will be dry, but do your best to combine ingredients.

5. If there is excess flour, add 1 Tbs. water at a time. Be conservative, you want the dough to just stick together. Get your hands in there if a spoon isn't doing the trick. (And, if you add too much water, just add a dash more of flour).

6. On a floured surface, place dough and form into two small loaves about 2 inches wide. 

7. Place loaves on baking sheet, and into oven for 30 minutes.

8. Take cookie sheet out of oven, let sit for 10 minutes.

9. Slice each loaf on a diagonal with your sharpest knife. Make sure slices are thick enough (about 1 inch) so the biscotti does not crumble.

10. Return slices to sheet. Bake for 10 minutes.

11. Turn over slices and bake another 10 minutes.

12. Remove from oven and allow to cool. Place in a container - not too airtight and let them dry out a bit. 

* Recipe makes 24 biscotti. Each is about 68 calories.

**Inspiration provided by Fat Free Vegan. Love her recipes and candor.

Overeating: Are Holidays A Good Excuse?

Overeating doesn't feel good. You have the dull stomach pain right after, the need to unbutton your pants or lower your stretchy leggings bellow your food baby...that's just the beginning. Over the years, I've read countless studies suggesting that one over-done splurge can effect you for up to a week. I'm talking about when you're full, but keep going, and going, and going - like the energizer bunny, only his plump cousin. This behavior during other seasons is called binge eating, but during the holidays, it's called festivities!

As someone who has struggled with disordered eating, I have to be particularly mindful during this season. That means planning workouts and meals, and not feeling guilty if I make it to the gym 4 days a week instead of 6. Guilt is a slippery slope, and I'd like to enjoy my holiday season without a side of this emotion. For me, that requires control - easier said than done. I find myself co-hosting a little potluck party this weekend that could easily turn into a food and drink orgy. While I'm taking the time to plan the menu, I am also considering how to navigate these tricky waters.

Here are my holiday party guidelines:

Alcohol

1. No more than three alcoholic drinks in one evening. 

2. Save the drinking for the social part of the evening, nick that glass of wine while I'm  getting ready and save about 100 calories. 

3. Spread out those three drinks - alcohol dehydrates and while wine and some beers can have health benefits, that's when I stop at one. 

Baking

1. I love baking, but it's a hobby I reign in during the other seasons. I find healthy alternatives for butter, fats and sugar in my baked goods. This party will be no exception. While I want to keep taste intake and may include small amounts of the highly caloric items, I will not completely sacrifice my healthy lifestyle for one evening.

2. I will not lick the bowl clean! This is a difficult guideline to stick to. Sometimes I chew gum whilst baking, however, the reality is, to make sure the flavors are balanced ya gotta taste the batter. No more than 3 batter fingers - I mean it. 

3. No guilt if I use an ingredient or two that I wouldn't normally use.

Activity

1. Workout the day after the party. 

2. Ideally, workout the day of the party. Unless stressed - don't need to start shoveling handfuls of chex mix in a bind for time.

Party Menu

1. Ah, yes...I will make healthy food.

2. I will serve vegetables - they will be flavorful and recognizable

3. I will not buy or serve anything with high fructose corn syrup or ingredients I cannot pronounce.

4. Vegetarian protein sources - enough said. 

Day-Of Nutrition

1. I will eat a normal-sized breakfast and lunch.

2. I will enjoy a taste of something cheesy, chocolaty, and rare to my diet.

3. I will enjoy myself without over-analyzing.

I share this with you so that you see, you are not the only one trying to stay on track this season. You can do it! Even if it means making weird-to-some-people lists!

Healthy Booty: Spaghetti Squash with Veggie Hash

Some days I come home from work, and I am positively ravenous. Sure, these days usually coincide with a lack of an afternoon snack - just typing that makes me feel like I'm back in elementary school - afternoon snack - ha. I am a proud 5 to 6 little meals/snacks-a-day-gal and without said snacks, I get cranky. This healthy twist on spaghetti (squash) warms the tummy and is a good choice if you eat a snack close to dinner, like somebody I know. Not to mention spaghetti squash has 50 calories per cup and 2 grams of fiber making it a low calorie and carb substitution for whole wheat spaghetti weighing in at 200 calories per serving. I do love me some whole wheat pasta, but there is a time and place for every food. Speaking of, the veggie hash used here is super simple and features the antioxidant-rich artichoke! Make sure your artichokes are packed in water, not oil. They already have a yummy flavor, IMO, and don't need the added fat.

Ingredients:

1 spaghetti squash
1 Tbs. olive oil
1 medium onion
3 garlic cloves
5-6 artichoke hearts, quartered (half a can)
2 c. spinach
1 c. green beans (can be replaced with whatever veggies are on hand)
pinch of salt
pinch of basil
1/4 c. grated parmesan

Directions:

1. Poke squash with a knife 4-5 times and microwave for 10 minutes, flipping squash every 2-3. Cut open and set aside to cool. SO EASY

2. Chop all veggies, if artichoke hearts are whole cut into quarters.

3. Heat olive oil in a pan over medium heat and add onions. Saute for a few minutes until tender.

4. Add other veggies and seasoning, reserve the parmesan.

5. Saute for about 5 minutes, mixing as necessary.

6. Scoop seeds out of squash and discard.

7. With a fork, gradually shred and scoop out layers of spaghetti squash into a bowl.

8. Sprinkle a little parmesan and a dash of olive oil onto shredded squash. Stir.

9. Put half of the veggie hash on top of squash and half of the reserved parmesan.

10. Allow cheese to melt, or microwave for 30 seconds.

And because you just can't get enough, here are some bootylicious links:

-Vegetarian Christmas Recipes courtesy of my mom and Saveur

-The most adorable tasty holiday party treat, and inspiration for a soon to be bootyfied recipe

-Hilarious dating story from (No) Sex & the City

Mellow Monday Recap: Polenta Eggs

 

Yesterday was a Monday like any Monday - I find myself especially sad on Mondays that are cold and dreary. As you know if you've been reading this blog, I try to make something quick and easy for dinner. Hence the series of titles within the category of Mellow Monday. Today I bring you an ode to the best kind of comfort food - that mooshy, almost breakfast-like comfort food. You know you like it. I crave it, in fact, and I do get sick of soup after eating it for lunch 3 days a week.

If polenta intimidates you, just relax and go with your gut while cooking. Various recipes will have you stirring for a half hour, but I find with today's enriched cornmeal it only takes about 10 minutes to cook up a batch to my desired creaminess. I grew up hearing the old Italian wives tale - always stir polenta in the same direction or you will have bad luck - aka never get married or make babies! YIKES! I can be superstitious, however, this one, I don't subscribe to. I stir both ways. I separated the polenta as a stand alone recipe, since it can be made in batches in advanced. Feel free to substitute herbs and seasoning. Read on for the full poached egg recipe.


Creamy Dreamy Polenta (serves 4 as a side)

Ingredients: 
3 cups water
3/4 cup cornmeal (the coarser, the better in my opinon)
1/2 tsp. salt (use a little more if you prefer more salt)
1/2 tsp. dried rosemary
1/2 tsp. oregano
1 Tbs. butter or olive oil
1 Tbs. soft cheese - goat, cream, laughing cow (can be omitted for vegan version)

Directions:

1. Boil water in a saucepan.

2. Once boiling add salt and herbs. Stir.

3. With a whisk, gradually add cornmeal and combine with water. Mixture will thicken.

4. Turn heat down to low and continue stirring every few seconds.

5. If polenta becomes too gummy, add a dash more of water.

6. Cook for about 10 minutes, or until cornmeal is tender.

7. Add butter/olive oil and cheese, if using. Stir gently just until combined.


Poached Polenta Eggs

Ingredients:
1 recipe Creamy Dreamy Polenta
4 cage free eggs
1+1/2 c. marinara sauce
dried basil

Directions:

1. Flatten out Creamy Dreamy Polenta in saucepan.

2. With the back of a spoon create 4 wells for eggs to sit.

3. Crack eggs and pour into each designated spot.

4. Carefully spread marinara around each egg and dust with basil.

5. Cover pan for 5 minutes on low heat.

6. Rotate pan to evenly cook all eggs, and allow to simmer for another 5 minutes or until desired poachedness.

7. Once eggs are cooked, serve polenta eggs in a bowl and enjoy!

Things Are Lookin' Up

My my my, did I have a ball this weekend. I squeezed in a decent amount of girl time -

9 Sex & the City episodes
3 romantic comedies
6 cinnamon rolls
10 cups of coffee
2 bottles of wine
1 roll of goat cheese
1 bag of red seedless grapes (single-handedly eaten by yours truly)
2 pitchers sangria
8 tapas
uncountable slices of dark chocolate pumpkin bread
thousands of laughs
a few bad jokes
3 good pictures

While these are mostly guestimates, I have to say everything on that list was accomplished and more, thanks to a snow storm that kept my friends close for an extra day of girliness. On Sunday morning we all woke up feeling the pains of tapas and sangria, vowing to have a day of detox regardless of the change in plans. I worked in some weight lifting and indoor cycling. Such lovely friends I have, they held back their laughter and only made a few cracks about my intense need for physical activity. Thank you to my dear friends for trekking through the snow with me for a little winter adventure. I miss you already!

Circa 2008 

My girls have inspired me in the kitchen. I only wish I had been so creative with our meals, but visiting friends usually means fun meals out - so I happily obliged. This week, Mind Over Booty will feature some holiday party treats, warm comfort foods - starting with my favorite one for dinner tonight - hint: Italian take on eggs, and sensible cocktail recipes - in the event you are the host(ess) of your own fete.

Cheers to a snowy and swift Monday!
Miss M

It's So Cold, I Don't Wanna...

GO OUTSIDE! It's so cold, I don't want to breathe outside. I literally hold my breath in hopes that the wind will stop blowing or a magical heat bubble will surround me making my walk to work just a little more pleasant. Being an Arizona girl at heart, I handle winter like a sissy. I take every opportunity to complain and confess my not-so-secret hatred for the season.

Here are the things that make winter a little more OK today - because let's face it, winter will never be bearable.

1. A Down Coat
Now I hear all you animal lovers out there like me. That is a fake fur hood. Do you know how hard it is to find a reasonable priced down coat that covers the booty and has a hood WITHOUT fur. Finally, I caved and bought one, with a steep discount on one of my favorite sites!

Not too ugly, no?

2. Making A Donation
At the beginning of the holiday season I put together a list of places that I want to contribute to. Also, I consider what I have to give that doesn't involve a new purchase. Since the back of my cabinets contained canned food that I was less than thrilled about consuming - I'm donating those items to a non-perishable food drive right in the lobby of my office building. Food drives are a great way to clean out your cabinets when you've lost inspiration and make space for new flavors and foods. Plus, you reap benefits from volunteering and giving back to your community.

What a healthy donation!

3. Hot Drinks! 
As much as I hate winter, I LOVE hot cocoa. Unfathomable to some. I grew up in a house where we made our mix from scratch. I highly recommend steering away from the pre-packaged cocoa, just read the ingredients list and it won't take much convincing. Now I'm a dark chocolate fan, but Grant Park (my bf) is more of a white chocolate fan. I adjust my recipe by the cupfull - mine usually has a little more cocoa, while his usually has a little more sweet stuff.

Me at the famous Angelina's in Paris, France sippin' some high class cocoa!

My easy hot cocoa blend:

Ingredients:
1 c. non dairy milk (I prefer almond or soy)
1/2 c. water
2 Tbs. cocoa (can add more or less to taste)
1 Tbs. splenda (or raw sugar or agave nectar)
1/4 tsp. vanilla extract (or almond)
Optional: 1 Tbsp. hazelnut soy creamer, dash of nutmeg and cinnamon, dash of chile powder

Directions:
 - Heat Milk and water in microwave (about 2 minutes)
 - Stir in the rest of the ingredients and ENJOY!

4. Spending time with out-of-town friends consuming said hot drinks

I have a group of girlfriends from my time living and studying abroad in France. We make an effort to reunite every couple of months. Bravely, a rendez-vous was scheduled for Chicago this weekend. Yes, it is going to be freezing, literally, but all we really need is to be together to chat and laugh over some delicious hot beverages. And with such good friends, you surely can feel a little better about the terrible winter season. 

Breaky for a Crowd: APP

They say breakfast is the most important meal...

An Apple Peanut Pancake is scrumptious.

Trust me. 

After years of staring down those sugary-buttery-super-sized apple pancakes at breakfast restaurants, I finally found my apple pancake bliss. Honestly, if you add peanut into the picture, it improves the whole shot. This pancake will impress guests, or your live in companion lovah whilst still being healthy - packing a punch of protein from the peanut flour and eggs and a good dose of healthy fats from the egg yolks and peanut butter.

Ingredients:

Pancake
3 sm. gala apples
1 Tbsp. butter
2 tsp. splenda
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1/4 c. non-dairy milk
2 tsp. brown sugar
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. vanilla extract
1/4 c. peanut flour
1/4 c. whole wheat flour

Peanut Syrup
2 Tbsp. half and half (or other milk)
1 Tbsp. real maple syrp
1 Tbsp. chunky peanut butter


*serves 4, about 300 calories per serving (excluding calories in the fruit, you don't need to feel guilty about apples).

Directions:

1. Heat oven to 350 degrees Fahrenheit and spray a pie pan with cooking spray.

2. Chop apples into slices no thicker than 1/4 inch, ideally about 1/8 inch.

3. Melt butter in a pan over medium heat and add apples, cinnamon, nutmeg, and splenda (or sugar).

4. Nudge the apples every 30 seconds or so for 5 to 10 minutes. They should begin to release juices and are done when sticky and slightly browned.

5. Put the remainder of the pancake ingredients into a blender. Blend for 30 seconds. (You can do this part by hand, make sure to sift the flours).

6. Put the apples into the pie pan and scrape all the juices with them.

7. Pour the batter from the blender on top of the apples and bake for 30 minutes, or until pancake passes the push test.

8. In the same pan used for the apples pour half and half and heat on low/medium.

10. Whisk in maple syrup and peanut butter until sauce is smooth.

11. Turn off stove and allow to rest and thicken.

12. Once pancake is fully cooked, allow to sit for a few minutes before plating with sauce overtop.

You're welcome. :)

Host Gift Part 1: Peppermint Bark

With the holiday season in full swing, I wanted to share my favorite elf with you - Miss Manners. Miss Manners doesn't pledge allegiance to any religion or type of family, but she certainly creeps into every household. It is proper etiquette - Miss Manners taught me - to bring a small gift of thanks when invited to a gathering or party that may have taken the host or hostess a significant effort to put together. No matter how small or large this token of appreciation, best not to arrive empty handed. And so, I bring you the easiest home-made treat for the holidays: peppermint bark - requiring a smattering of patience for a lovely outcome. Of great importance is the type of chocolate used, since there are so few ingredients, make sure the quality is high. When selecting chocolate, read the ingredients, make sure there are no artificial oils - it should have cocoa butter not vegetable oil. The reason the oil is added is explained eloquently here on the Joy of Baking website, which inspired this slight twist on a classic. Most importantly, this peppermint bark is meant to be shared, because it IS THAT GOOD!

Ingredients:

6 oz. dark chocolate
6 oz. white chocolate
2 tsp vegetable oil
4 lg candy canes
1 holiday tin

Directions:

1. Line an 8 x 8 pan with foil, making surface as smooth as possible.

2. Chop dark chocolate and add to a pan.

3. Mix in 1 tsp. vegetable oil and heat over low heat stirring constantly until chocolate is mostly melted.

4. Turn off heat and continue to stir until smooth.

5. Pour into pan and shake until the chocolate forms an even layer.

6. Place in refrigerator for 30 to 40 minutes.

7. Repeat steps 2 through 5 for white chocolate.

8. Crush candy canes in a plastic bag.

9. Sprinkle candy cane bits over chocolate and place in refrigerator for at least 45 minutes.

10. Pull foil out of pan and flip over onto a cutting board.

11. Cut peppermint bark into uneven pieces or break and place in a holiday tin.