Corona virus is definitely getting scary. If a quarantine happens in your area, you may be isolated and need two weeks worth of food (according to @drnatalietv). BUT that does NOT mean stocking up on junk food. An unhealthy diet and inflammatory foods can even impair your immune system (more on that in another post). For now you can make sure your pantry and freezer are stocked with the good s
tuff: beans, whole grain and lentil pastas, frozen vegetables/fruits/proteins, canned tuna, and/or even your favorite @sietefoods items. Keep your body healthy. And keep washing your hands. (Parents: tell yourself kids to sing Happy Birthday twice-that’s 20 seconds!)
2 medium pears, peeled, cored, and cut into 1/4-inch chunks
3/4 cup coconut sugar
1/2 cup water
3 tablespoons agave
2 tablespoons orange juice
1/2 teaspoon kosher salt
Direction
Combine cranberries, pears, coconut sugar, water, agave, orange juice, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Stir in crystallized ginger.
Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.
Cranberry Sauce with Pears
12 Ounces Fresh or Frozen Cranberries
2 Medium Pears, Peeled, Cored, and Cut into 1/4-inch chunks
3/4 Cup Coconut Sugar
1/2 Cup Water
3 Tbsp Agave
2 Tbsp Orange Juice
1/2 Tsp Kosher Salt
Combine cranberries, pears, coconut sugar, water, agave, orange juice, and salt in a medium saucepan.
Bring to a boil over medium-high heat.
Cook, stirring occasionally until berries start to pop, about 5 minutes.
Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.
Remove from heat and let cool for 30 minutes.
Adjust consistency with water as needed.
Stir in crystallized ginger
Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.
½ cup cubed whole wheat sourdough bread toasted in oven with olive oil, salt and pepper
PREPARATION
Roast cubed butternut squash tossed in 1 tbsp olive oil in a 400 degree preheated oven for 25-30 minutes until browned. Set aside.
Preheat the oven to 350°F.
Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
Meanwhile, pour olive oil into large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan. Add bread and roasted butternut squash. Bake for 30 minutes.
Toss with hazelnuts and pomegranate seeds before serving.
Garnish with parsley and ENJOY!
Butternut Squash + Pomegranate Quinoa Stuffing
1 Cup Vegetable Stock
1 Cup Quinoa
2 Ounces Olive Oil
1 Pc Onion Chopped
6 Stalks Diced Celery
1 Tbsp Fresh Sage
1/2 Tsp Kosher Salt
1/2 Tsp Fresh Ground Black Pepper
2 Tbsp Chopped Fresh Flat-leaf Parsley
1/2 Cup Chopped Hazelnuts
1/2 Cup Pomegranate Seeds
1/2 Cup Roasted Butternut Squash Cubes
1/2 Cup Cubed whole wheat sourdough bread toasted in oven with olive oil, salt and pepper
Roast cubed butternut squash tossed in 1 tbsp olive oil in a 400 degree preheated oven for 25-30 minutes until browned. Set aside.
Preheat the oven to 350°F.
Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
Meanwhile, pour olive oil into large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan. Add bread and roasted butternut squash. Bake for 30 minutes.
Toss with hazelnuts and pomegranate seeds before serving.
Try this sweet, healthy alternative to apple pie on Thanksgiving or any time during the year.
6 apples (choose your favorite variety!)
1/2 cup raisins and/or dried apricots
1/4 cup chopped walnuts OR pecans (or other nuts)
3/4 tsp grated orange zest
3/4 cup water
3/4 tsp powdered cinnamon
3/4 tsp powdered nutmeg
Preheat oven to 350F. Remove apple cores and peel around core opening. Place apples in shallow baking pan. Stir together raisins, nuts, and zest in a small bowl. Add water and spices to saucepan and heat until it boils. Simmer at low heat for 2 minutes. Fill each apple core with nut mixture. Spoon the hot mixture over each apple. Place pan in oven for 30-35 minutes or until apples are soft. Enjoy!
Baked Apple
6 Pcs Apple
1/2 Cup Raisins and/or Dried Apricots
1/4 Cup Chopped Walnuts OR Pecans (or other nuts)
3/4 Tsp Grated Orange Zest
3/4 Cup Water
3/4 Tsp Powdered Cinnamon
3/4 Tsp Powdered Nutmeg
Preheat oven to 350F.
Remove apple cores and peel around core opening.
Place apples in shallow baking pan.
Stir together raisins, nuts, and zest in a small bowl.
Add water and spices to saucepan and heat until it boils.
Simmer at low heat for 2 minutes.
Fill each apple core with nut mixture.
Spoon the hot mixture over each apple.
Place pan in oven for 30-35 minutes or until apples are soft.
2 tbsp. olive oil (or ghee/butter/margarine as desired)
1/8 tsp. black pepper
Instructions:
Heat oil in skillet over medium-high heat. Add onion and sauté at least 1 minute. (I cook a little longer as I love the caramelized onion flavor.) Add thyme, salt, and mushrooms and sauté about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in mushroom broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
Whisk together almond flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in oil (or ghee/butter) 1 tablespoon at a time and pepper.
(Instead of a full glass of wine/champagne, this has half the calories.)
Ingredients:
3 oz white wine (Sauvignon Blanc, Reisling, etc), 1 oz club soda, handful of ice, lemon or orange garnish
Directions:
Pour wine into glass containing ice. Top off with club soda. Squeeze a wedge of orange or lemon and add garnish to glass or rim.
WINE SPRITZER
3 Ounces White Wine (Sauvignon Blanc, Reisling, etc)<br />
1 Ounce Club Soda<br /><br />
Handful Of Ice<br /><br />
Lemon Or Orange Garnish<br /><br />
Pour Wine Into Glass Containing Ice.
Top Off With Club Soda.
Squeeze A Wedge Of Orange Or Lemon And Add Garnish To Glass Or Rim.
Eggnog
(Instead of the regular, high-calorie, high-fat version, try this one.)
Ingredients:
3.5 cups 1% or fat free milk, ½ cup sweetened condensed fat free milk, 1 Tbsp all-purpose flour, ¼ tsp grated nutmeg, 1/8 tsp salt, 2 large egg yolks, ¼ cup bourbon, 2 Tbsp brandy, 1 tsp vanilla extract, extra nutmeg to garnish
Directions:
Combine first 5 ingredients in a saucepan and boil over medium heat on stove, stirring with whisk. Place egg yolks in a bowl and whisk 1/3 of hot mixture into egg yolks. Add everything back to saucepan, stir with whisk and continue to cook on medium heat for 1 minute or until thickened. Pour into pitcher and stir in brandy, bourbon, and vanilla.
Cover pitcher surface with wax paper and refrigerate for at least 4 hours or overnight. Garnish with added nutmeg when serving.
This makes 8 ½ cup servings, each at 147 calories and 2.3 g fat.
EGGNOG
3.5 Cups 1% Or Fat Free Milk<br /><br />
1/2 Cup Sweetened Condensed Fat Free Milk<br /><br />
1 Tbsp All-Purpose Flour<br /><br />
1/4 Tsp Grated Nutmeg<br /><br />
1/8 Tsp Salt<br /><br />
2 pcs Large Egg Yolks<br /><br />
1/4 Cup Bourbon<br /><br />
2 Tbsp Brandy<br /><br />
1 Tsp Vanilla Extract<br /><br />
Extra Nutmeg To Garnish<br /><br />
Combine First 5 Ingredients In A Saucepan And Boil Over Medium Heat On Stove, Stirring With Whisk. Place Egg Yolks In A Bowl And Whisk 1/3 Of Hot Mixture Into Egg Yolks. Add Everything Back To Saucepan, Stir With Whisk And Continue To Cook On Medium Heat For 1 Minute Or Until Thickened. Pour Into Pitcher And Stir In Brandy, Bourbon, And Vanilla.
Cover Pitcher Surface With Wax Paper And Refrigerate For At Least 4 Hours Or Overnight. Garnish With Added Nutmeg When Serving.
Apple Sangria
(Try this fall fruit version instead of the usual sugary one.)
Ingredients: 3 cinnamon stick with extra for garnish, 2 chopped honeycrisp apples, 1 orange sliced thin, 1 bottle red wine (light bodied Spanish works well), 1.75 cups apple cider, ½ cup brandy, ¼ cup orange juice (or juice from 2 medium oranges), juice from one lemon, club soda
Directions:
Place cinnamon sticks, apples and orange slices into a pitcher. Add wine, cider, brandy, orange and lemon juice. Refrigerate for 6-24 hours.
Pour into glasses with fruit, and add extra cinnamon stick to garnish as desired.
Add club soda to taste right before serving. The more club soda vs. mixture, the less calories!
APPLE SANGRIA
3 Stick Cinnamon Stick With Extra For Garnish<br /><br />
2 Pcs Chopped Honeycrisp Apples<br /><br />
1 PC Orange Sliced Thin<br /><br />
1 Bottle Red Wine (Light Bodied Spanish Works Well)<br /><br />
1.75 Cups Apple Cider<br /><br />
1/2 Cup Brandy<br /><br />
1/4 Cup Orange Juice (Or Juice From 2 Medium Oranges)<br /><br />
Juice From One Lemon<br /><br />
Club Soda<br /><br />
Place Cinnamon Sticks, Apples And Orange Slices Into A Pitcher. Add Wine, Cider, Brandy, Orange And Lemon Juice. Refrigerate For 6-24 Hours.
Pour Into Glasses With Fruit, And Add Extra Cinnamon Stick To Garnish As Desired.
Add Club Soda To Taste Right Before Serving. The More Club Soda Vs. Mixture, The Less Calories!
The holidays are officially upon us once again. And we know ‘tis the season to eat and drink. Whether you will be drinking to celebrate or beat the shopping and family stress, here are some tips to decrease the amount of calories that go into your body this winter.
Eat before you drink. Drinking alcohol decreases inhibitions. If you drink on an empty stomach, you will be more likely to indulge in the bread basket or high-calorie snacks and foods that you see at a holiday party. Enjoy a healthy snack or small meal before you go out OR wait to drink with your meal.
Decrease your serving size. Here are the facts:
-1.5 ounces of hard alcohol has about 100 calories
-12 ounces of beer has about 100-150 calories (light vs. regular)
-5 ounces of dry wine or champagne has about 100 calories
Calories increase with sweeter wines and higher alcoholic content (higher proof). An evening (or season) of celebrating can easily add up to hundreds of extra calories. Many restaurants are strict with their pours and measure the amount of alcohol they serve you. When you or a friend is pouring, it may be more generous. Try using a smaller glass or supervising your servings.
Select the correct mixers. Did you know that tonic has as many calories as regular soda? Stick with plain wine, beer, or alcohol instead of adding mixers (tonic, soda, juice, sugary syrups). If you gain too much calories, your body might lose shape. Good thing, Dr. Matthew Galumbeck offers tummy tuck operation with promising result. You can try your liquor on ice with added lemon, lime, or mint. Mix in zero-calorie additions, including club soda, diet soda, ice, or even water. If you want juice for flavor, try adding a tiny splash.
Pace yourself. Try putting down your drink to slow down the rate at which you finish. OR if you want to have something in your hands at all times, drink a glass of water or club soda between each alcoholic beverage. This will help keep you hydrated AND decrease the risk of a hangover.
(CBS) – It seems the holiday season was made for fatty foods. Many people will soon be gathering with friends and family, eating cookies cakes and pies.
But there are ways you can enjoy some seasonal foods without overdoing it.
Dietician Robin Kaiden suggests:
1 At the buffet, steer clear of foods loaded with cream, butter and gravy.
2 . Don’t have a little bite of every food. Just have a couple of your favorites.
3. Some nutritionists recommend eating a handful of nuts or half a banana before going to a holiday party in order to avoid more tempting foods when you get there.
4. Also don’t skip meals- thinking you’ll save all your calories for the big party.
5. Don`t start your celebrating with alcohol. Alcohol limits your inhibitions, you don’t want to end up at a rehab new jersey.
6. Don’t beat yourself up if you have one bad night; just try to be healthy the next day.
